JP5828635B2 - Edible oil and foods made with said edible oil - Google Patents
Edible oil and foods made with said edible oil Download PDFInfo
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Description
本発明は、食用油及び当該食用油で製造した食品に関するものであり、特に、グレープシードオイル、未精製のオリーブオイルを含有する食用油及び当該食用油で製造した食品に関するものである。 The present invention relates to an edible oil and a food produced with the edible oil, and more particularly to an edible oil containing grape seed oil and unrefined olive oil and a food produced with the edible oil.
未精製のオリーブオイルは、その独特の風味から、様々な料理に使用されるほか、ドレッシング等の食品にも利用されている。また、未精製のオリーブオイルは、緑系の色を有し、その色がオリーブのイメージと重なり好まれる。一方、グレープシードオイルは、ぶどう種子から搾油される油で、フランス、イタリア、チリ等でワインの副生産物として搾油・精製されて流通している。グレープシードオイルは、精製油でも緑から青系の色彩を持ち、深みのある風味を持つ油である。 Unrefined olive oil is used for various dishes as well as foods such as dressings because of its unique flavor. In addition, unrefined olive oil has a greenish color, and that color is preferred because it overlaps the olive image. On the other hand, grape seed oil is oil that is extracted from grape seeds, and is distributed as a by-product of wine in France, Italy, Chile, etc. Grape seed oil is a refined oil with a green to blue color and a deep flavor.
しかし、未精製のオリーブオイルの風味を生かして、調理を行うと暗い色の食品となる問題点がある。特に、卵を用いた食品では暗い発色又は緑から青色系の発色になり、食品の外観を損なう問題点が発生する。 However, there is a problem that a dark-colored food is produced when cooking using the flavor of unrefined olive oil. In particular, foods using eggs have a dark color or green to blue color, which causes a problem that impairs the appearance of the food.
一方、未精製のオリーブオイルをブレンドする例として、未精製オリーブオイルと精製オリーブオイルとを質量比約1：１９〜３：７（前者：後者）でブレンドされたピュアオリーブオイルが用いられることもあり、質量比３：７でブレンドされたピュアオリーブオイルなどが一般的に流通している。また、ドレッシング中の食用油にオリーブオイルが３〜５％含まれているセパレートドレッシングが知られている（特許文献１参照）。この上層の食用油には、オリーブオイルのほか、大豆油、綿実油、コーン油、コメ油、ゴマ油等の食用に供しうる液状油を用いることができることが記載されている（特許文献１の段落〔０００８〕参照）。 On the other hand, as an example of blending unrefined olive oil, pure olive oil in which unrefined olive oil and purified olive oil are blended at a mass ratio of about 1:19 to 3: 7 (the former: the latter) may be used. Yes, pure olive oil blended at a mass ratio of 3: 7 is generally available. Further, a separate dressing is known in which edible oil in the dressing contains 3 to 5% of olive oil (see Patent Document 1). In addition to olive oil, it is described that edible liquid oils such as soybean oil, cottonseed oil, corn oil, rice oil, sesame oil and the like can be used as the upper edible oil (see paragraph [1] of Patent Document 1). [0008]).
しかしながら、未精製のオリーブオイルが多いと、卵を用いる食品の外観（色）を損ない、未精製のオリーブオイルが少ないと、未精製オリーブブレンド油の外観（色）も損なわれ、さらに未精製オリーブオイルの風味が弱く、調理品に良好な風味を付与することが難しい。 However, if there is a lot of unrefined olive oil, the appearance (color) of food using eggs will be impaired, and if there is little unrefined olive oil, the appearance (color) of unrefined olive blended oil will be impaired, and further, unrefined olives The flavor of the oil is weak and it is difficult to impart a good flavor to the cooked product.
従って、本発明の目的は、食品に未精製オリーブオイルの風味を付与でき、かつ未精製オリーブオイルブレンド油と同油を用いた食品の外観（色）を良好に保持できる、未精製オリーブオイルブレンド油及び当該食用油を用いて製造した食品を提供することである。 Accordingly, an object of the present invention is to provide an unrefined olive oil blend capable of imparting the flavor of unrefined olive oil to food and maintaining the appearance (color) of the food using the same oil as the unrefined olive oil blend oil. It is providing the food manufactured using oil and the said edible oil.
本発明は、上記目的を達成するために、精製グレープシードオイルを１０〜４０質量％、未精製のオリーブオイルを３〜３０質量％、精製オリーブオイル、精製大豆油、精製なたね油、精製コーン油、精製ひまわり油、及び精製紅花油から選ばれる１種又は２種以上の精製植物油を３０〜８７質量％含有し、前記精製グレープシードオイルの色が青０．１〜２．０（ロビボンド法（２５．４ｍｍセル））の範囲であることを特徴とする食用油を提供する。
In order to achieve the above object, the present invention provides 10 to 40% by mass of refined grape seed oil, 3 to 30% by mass of unrefined olive oil, refined olive oil, refined soybean oil, refined rapeseed oil, refined corn oil, 30 to 87% by mass of one or more refined vegetable oils selected from refined sunflower oil and refined safflower oil is contained, and the color of the refined grape seed oil is 0.1 to 2.0 blue (Robybond method (25 An edible oil characterized by being in the range of 4 mm cells)).
また、本発明は、上記目的を達成するために、上記本発明の食用油を用いて製造したことを特徴とする食品を提供する。 Moreover, in order to achieve the said objective, this invention provides the foodstuff manufactured using the edible oil of the said this invention.
また、本発明は、上記目的を達成するために、上記本発明の食用油を卵料理に用いる方法を提供する。 Moreover, in order to achieve the said objective, this invention provides the method of using the edible oil of the said this invention for egg cooking.
本発明によると、未精製オリーブオイルの良好な風味を付与でき、かつ、未精製オリーブオイルブレンド油とそれを用いた食品の良好な外観（色）を良好に保持できる、未精製オリーブオイルブレンド油及び当該食用油を用いて製造した食品を提供することができる。 According to the present invention, an unrefined olive oil blend oil that can impart a good flavor of unrefined olive oil and can maintain a good appearance (color) of the unrefined olive oil blend oil and foods using the same. And the foodstuff manufactured using the said edible oil can be provided.
〔本発明の実施の形態に係る食用油〕
本発明の実施の形態に係る食用油は、精製グレープシードオイルを１０〜４０質量％、未精製のオリーブオイルを３〜３０質量％、精製オリーブオイル、精製大豆油、精製なたね油、精製コーン油、精製ひまわり油、及び精製紅花油から選ばれる１種又は２種以上の精製植物油を３０〜８７質量％含有し、前記精製グレープシードオイルの色が青０．１〜２．０（ロビボンド法（２５．４ｍｍセル））の範囲であることを特徴とする。
[Edible oil according to the embodiment of the present invention]
The edible oil according to the embodiment of the present invention is 10 to 40% by weight of refined grape seed oil, 3 to 30% by weight of unrefined olive oil, refined olive oil, refined soybean oil, refined rapeseed oil, refined corn oil, 30 to 87% by mass of one or more refined vegetable oils selected from refined sunflower oil and refined safflower oil is contained, and the color of the refined grape seed oil is 0.1 to 2.0 blue (Robybond method (25 .4 mm cell)).
（精製グレープシードオイル）
本発明の実施の形態に係る食用油に含有される精製グレープシードオイルは、ぶどう種子を、ヘキサン等の有機溶媒で抽出した粗油を、一般的な食用油の精製方法、例えば、リン酸を用いた脱ガム工程、アルカリもしくは蒸留による脱酸工程、白土を用いた脱色工程、減圧脱臭工程を経たものを用いる。また、必要に応じて脱ロウ工程を行っても良い。本発明で用いられる精製グレープシードオイルは、フランス、チリ、スペイン、イタリア等で流通しているグレープシードオイルを用いることができるが、グレープシードオイルの色がロビボンド比色計（２５．４ｍｍセル：１インチセル）で測定したときに青の値（Ｂ値）が０．１〜２．０の範囲である必要があり、２．０を超えるものは、卵料理において緑から青の外観となり、好ましくない。Ｂ値が２．０を超えるものは、再度、脱色工程及び脱臭工程を行うことでＢ値を０．１〜２．０の範囲に収める必要がある。なお、Ｂ値はブレンド油及び卵料理品の外観上０．１〜１．５が好ましく、最も好ましくは０．１〜１．０である。
(Refined grape seed oil)
The refined grape seed oil contained in the edible oil according to the embodiment of the present invention is obtained by using a crude oil obtained by extracting grape seeds with an organic solvent such as hexane, a general edible oil purification method, for example, phosphoric acid. The degumming process used, the deoxidation process by alkali or distillation, the decoloring process using white clay, and the vacuum deodorizing process are used. Moreover, you may perform a dewaxing process as needed. As the refined grape seed oil used in the present invention, grape seed oil distributed in France, Chile, Spain, Italy and the like can be used, but the color of the grape seed oil is a Lobibond colorimeter (25.4 mm cell: The blue value (B value) should be in the range of 0.1 to 2.0 when measured with a 1 inch cell), and those exceeding 2.0 will have a green to blue appearance in egg dishes, preferably Absent. When the B value exceeds 2.0, the B value needs to fall within the range of 0.1 to 2.0 by performing the decoloring step and the deodorizing step again. The B value is preferably 0.1 to 1.5, and most preferably 0.1 to 1.0, in terms of the appearance of the blended oil and egg dish.
本発明でグレープシードオイルの色は、基準油脂分析試験法（日本油化学会制定：２．２．１．１−１９９６ 色（ロビボンド法））にて測定される青の値（Ｂ値）を用いる。なお、ガラスセルは２５．４ｍｍ（１インチ）のガラスセルを用いて測定される。 The color of the grape seed oil in the present invention is the blue value (B value) measured by the standard oil analysis method (Japan Oil Chemical Society established: 2.2.1.1-1996 color (Lobibond method)). Use. The glass cell is measured using a 25.4 mm (1 inch) glass cell.
食用油中の精製グレープシードオイルの含有量は、１０〜４０質量％である。外観、風味上、より好ましいのは２５〜３５質量％である。 The content of refined grape seed oil in the edible oil is 10 to 40% by mass. More preferable in terms of appearance and flavor is 25 to 35% by mass.
（未精製のオリーブオイル）
本発明の実施の形態に係る食用油に含有される未精製のオリーブオイルとしては、エキストラバージンオリーブオイル、バージンオリーブオイル、オーディナリーバージンオリーブオイル等（名称は国際オリーブオイル協会の定めた基準によるもの）を用いることができる。
(Unrefined olive oil)
The unrefined olive oil contained in the edible oil according to the embodiment of the present invention includes extra virgin olive oil, virgin olive oil, ordinary virgin olive oil, etc. (names are based on standards established by the International Olive Oil Association) Can be used.
未精製のオリーブオイルと精製オリーブオイルをブレンドしたオリーブオイルを食用油に含有させるオイルの一部として用いることもできる。そのブレンドの質量比は限定されるものではないが、例えば、未精製のオリーブオイルと精製オリーブオイルをブレンドして市販されているピュアオリーブオイル（未精製のオリーブオイル：精製のオリーブオイル＝約１：１９〜３：７）を用いることができる。 Olive oil blended with unrefined olive oil and refined olive oil can also be used as part of the oil contained in the edible oil. The mass ratio of the blend is not limited. For example, pure olive oil commercially available by blending unrefined olive oil and refined olive oil (unrefined olive oil: refined olive oil = about 1 : 19-3: 7) can be used.
未精製のオリーブオイルは、酸度３．３以下のものが好ましく、中でも、エキストラバージンオリーブオイル及び／又はバージンオリーブオイルを用いることが好ましい。エキストラバージンオリーブオイルを用いることが風味の点で特に好ましい。 The unpurified olive oil preferably has an acidity of 3.3 or less, and it is particularly preferable to use extra virgin olive oil and / or virgin olive oil. The use of extra virgin olive oil is particularly preferred in terms of flavor.
未精製のオリーブオイルは選別・洗浄されたオリーブ果実を粉砕・攪拌し、油と絞り粕に分離することで、製造することができる。分離には現在主流になっている「遠心分離法」に加え、昔ながらの伝統的製法である「圧搾法」も用いることができる。
なお、未精製オリーブオイルは必要に応じて、ろ過が行われるが、脱酸処理、脱色処理、脱臭処理を経ていないオリーブオイルである。
Unrefined olive oil can be produced by crushing and stirring the selected and washed olive fruits and separating them into oil and pomace. In addition to the “centrifugation method” which is currently mainstream, the “squeezing method”, which is a traditional production method, can be used.
In addition, unrefined olive oil is olive oil that is filtered as necessary, but has not undergone deoxidation, decolorization, or deodorization.
未精製のオリーブオイルの原料に使用するオリーブ果実は、特に限定されるものではなく、国産であっても欧州等の外国産であっても使用できる。 The olive fruit used for the raw material of unrefined olive oil is not particularly limited, and it can be used either domestically or abroad such as Europe.
食用油中の未精製オリーブオイルの含有量は、３〜３０質量％である。当該含有量は、３〜２０質量％であることが好ましく、５〜１５質量％であることがさらに好ましい。 Content of unrefined olive oil in edible oil is 3-30 mass%. The content is preferably 3 to 20% by mass, and more preferably 5 to 15% by mass.
（精製植物油）
本発明の実施の形態に係る食用油に含有される精製植物油は、グレープシードオイル以外の精製された植物油であればよく、例えば、精製オリーブオイル、精製大豆油、精製なたね油、精製コーン油、精製ひまわり油、精製紅花油などの他、これらのエステル交換油、ブレンド油などが挙げられる。これらの精製植物油を、１種又は２種以上配合して用いることができる。精製植物油は搾油処理および精製処理を施すことにより得ることができる。搾油処理は物理的な圧搾法と有機溶剤を用いる抽出方法とがあり、一方または両方を使用できる。精製処理は一般の製油工程に施される脱ガム処理、アルカリ脱酸処理、活性炭や白土による脱色処理、および減圧脱臭処理を適宜採用できる。特に、脱色処理、減圧脱臭処理を行うことが雑味・臭いを除去する上で好ましい。本発明の目的を達成させるためには十分に精製されていることが望ましい。特に、精製オリーブオイルが好ましい。
(Refined vegetable oil)
The refined vegetable oil contained in the edible oil according to the embodiment of the present invention may be any refined vegetable oil other than grape seed oil, such as refined olive oil, refined soybean oil, refined rapeseed oil, refined corn oil, refined In addition to sunflower oil, refined safflower oil, and the like, these transesterified oils, blended oils and the like can be mentioned. These refined vegetable oils can be used alone or in combination. Refined vegetable oil can be obtained by oil extraction treatment and purification treatment. There are a physical pressing method and an extraction method using an organic solvent, and one or both of the oil pressing treatments can be used. As the refining treatment, a degumming treatment, an alkaline deoxidation treatment, a decolorization treatment with activated carbon or white clay, and a vacuum deodorization treatment which are performed in a general oil production process can be appropriately employed. In particular, it is preferable to perform decolorization treatment and reduced pressure deodorization treatment in order to remove miscellaneous taste and odor. In order to achieve the object of the present invention, it is desirable to be sufficiently purified. In particular, refined olive oil is preferred.
食用油中の精製植物油の含有量は、３０〜８７質量％である。当該含有量は、５０〜８６質量％がより好ましく、５７〜８６質量％がより好ましく、６０〜８６質量％がより好ましく、６０〜７７が更に好ましく、６５〜７５質量％であることが最も好ましい。 Content of the refined vegetable oil in edible oil is 30-87 mass%. The content is more preferably 50 to 86 mass%, more preferably 57 to 86 mass%, more preferably 60 to 86 mass%, still more preferably 60 to 77, and most preferably 65 to 75 mass%. .
（食用油）
本発明の実施の形態に係る食用油は、色が青０．１〜２．０（ロビボンド法（２５．４ｍｍセル））である精製グレープシードオイルを１０〜４０質量％と、公知の方法により製造した未精製のオリーブオイルを３〜３０質量％と、公知の方法により製造した精製植物油を３０〜８７質量％とをブレンドすることにより製造できる。この時、精製植物油として精製オリーブオイルを配合することができるが、その場合、未精製オリーブオイルと精製オリーブオイルを配合したピュアオリーブオイルとして配合することが好ましい。なお、上記範囲内で、別の植物油を配合することができる。
(Cooking oil)
The edible oil which concerns on embodiment of this invention is 10-40 mass% of refined grape seed oil whose color is blue 0.1-2.0 (Lobibond method (25.4mm cell)), and is by a well-known method. It can be produced by blending 3 to 30% by mass of the produced unrefined olive oil and 30 to 87% by mass of the refined vegetable oil produced by a known method. At this time, refined olive oil can be blended as a refined vegetable oil, but in that case, it is preferably blended as a pure olive oil blended with unrefined olive oil and refined olive oil. In addition, another vegetable oil can be mix | blended within the said range.
〔本発明の実施の形態に係る食品〕
本発明の実施の形態に係る食品は、上述の本発明の実施の形態に係る食用油を含有することを特徴とする。
[Food according to the embodiment of the present invention]
The food according to the embodiment of the present invention is characterized by containing the edible oil according to the above-described embodiment of the present invention.
本発明の実施の形態に係る食品としては、特に限定されるものではないが、例えば、マヨネーズ、マーガリン、ファットスプレット、分離型ドレッシング、乳化ドレッシング、アイスクリーム、クリーム等の乳化油脂組成物、カツ、コロッケ、天ぷら、フライドチキン、フライドポテトなどの揚げ物のほか、野菜炒め、チャーハンなどの炒め物、洋菓子類、麺類、飲料が挙げられる。特に、卵を用いるスクランブルエッグ、マヨネーズ等の卵料理食品に好ましく適用される。これらの食品は、それぞれ通常の製法にて製造することができる。 The food according to the embodiment of the present invention is not particularly limited. In addition to fried foods such as croquettes, tempura, fried chicken, and french fries, fried foods such as fried vegetables and fried rice, confectionery, noodles, and beverages can be mentioned. In particular, it is preferably applied to egg cooking foods such as scrambled eggs and mayonnaise using eggs. Each of these foods can be produced by a normal production method.
また、食品中における本発明の食用油の使用量は、食品中に加えられる油脂の６０〜１００質量％であることが好ましく、より好ましくは７０〜１００質量％であり、さらに好ましくは８０〜１００質量％である。最も好ましくは９０〜１００質量％である。 Moreover, it is preferable that the usage-amount of the edible oil of this invention in foodstuffs is 60-100 mass% of the fats and oils added in foodstuff, More preferably, it is 70-100 mass%, More preferably, it is 80-100. % By mass. Most preferably, it is 90-100 mass%.
〔本発明の実施の形態の効果〕
本発明の実施の形態によれば、食品に未精製オリーブオイルの良好な風味を付与でき、かつ、未精製オリーブオイルブレンド油とそれを用いた食品の良好な外観（色）を良好に保持できる、未精製オリーブオイルブレンド油及び当該食用油を用いて製造した食品を提供することができる。
[Effect of the embodiment of the present invention]
According to the embodiment of the present invention, a good flavor of unrefined olive oil can be imparted to food, and a good appearance (color) of unrefined olive oil blended oil and food using the same can be maintained well. In addition, it is possible to provide unrefined olive oil blended oil and foods produced using the edible oil.
次に実施例により本発明を説明するが、本発明はこれらの実施例により限定されるものではない。 EXAMPLES Next, although an Example demonstrates this invention, this invention is not limited by these Examples.
〔食用油〕
「未精製オリーブオイル」は、MIGUEL GALLEGO, S.A.製のエキストラバージンオリーブオイルを用い、「精製オリーブオイル」は、同エキストラバージンオリーブオイルを精製することにより製造した精製オリーブオイルを用いた（精製処理は、アルカリ脱酸処理、脱色処理（活性白土１％）、減圧脱臭処理（２４０℃、９０分）を行った）。「精製大豆油」は、日清大豆サラダ油（商品名：日清オイリオグループ株式会社製）を用いた。「精製グレープシードオイル（１）」は、チリ産の精製グレープシードオイルであり、「精製グレープシードオイル（２）」「精製グレープシードオイル（３）」は、精製グレープシードオイル（１）を、表１の脱色剤で脱色処理を行い、減圧脱臭処理（２２０℃、９０分）を行ったものである。「精製グレープシードオイル（４）」は、フランス産の精製グレープシードオイルを、表１の脱色剤で脱色処理を行い、減圧脱臭処理（２２０℃、９０分）を行ったものである。表１に各精製グレープシードの色を示す。色はロビボンド比色計（２５．４ｍｍ（１インチ）ガラスセル）にて測定した青の値（Ｂ値）である。
〔Cooking oil〕
“Unrefined olive oil” uses extra virgin olive oil manufactured by MIGUEL GALLEGO, SA, and “Purified olive oil” uses refined olive oil produced by purifying the extra virgin olive oil (refining process is , Alkaline deoxidation treatment, decolorization treatment (active clay 1%), vacuum deodorization treatment (240 ° C., 90 minutes)). As the “refined soybean oil”, Nissin soybean salad oil (trade name: Nisshin Oilio Group Co., Ltd.) was used. "Refined grape seed oil (1)" is a refined grape seed oil from Chile, and "refined grape seed oil (2)" and "refined grape seed oil (3)" refer to purified grape seed oil (1), A decoloring treatment was performed with the decoloring agent shown in Table 1, and a vacuum deodorization treatment (220 ° C., 90 minutes) was performed. “Purified grape seed oil (4)” is a product obtained by subjecting a refined grape seed oil produced in France to a decolorization treatment with a decoloring agent shown in Table 1 and a deodorization treatment (220 ° C., 90 minutes). Table 1 shows the color of each purified grape seed. The color is a blue value (B value) measured with a Robibond colorimeter (25.4 mm (1 inch) glass cell).
＜スクランブルエッグの評価（１）＞
（１）フライパンに表２に記載の配合にて製造した食用油（大さじ１）を入れ、中火で熱し、卵（４個）、表２に記載の食用油（大さじ２）、塩（１g）、こしょう（少々）を加えてよく混ぜたものを流し込み、フライパンをゆすりながらスクレイパーで混ぜて、スクランブルエッグを得た。
（２）計１０名のパネルが、スクランブルエッグの外観を卵の色がよく発色し美味しく見える順に順位付けした（最も良好なもの：１点、２番目に良好なもの：２点、３番目に良好なもの：３点、４番目に良好なもの：４点）。１０人の合計を外観の点数とした。
（３）計１０名のパネルが、スクランブルエッグを食し、未精製オリーブオイルの風味を感じ、且つ美味しいものを順位付けした（最も良好なもの：１点、２番目に良好なもの：２点、３番目に良好なもの：３点、４番目に良好なもの：４点）。１０人の合計を風味の点数とした。
<Evaluation of scrambled eggs (1)>
(1) Add edible oil (1 tablespoon) prepared in the formulation shown in Table 2 to a frying pan, heat on medium heat, eggs (4), edible oil (2 tablespoons) listed in Table 2, salt (1 g ) 、 Pepper (a little) was added, and the mixture was poured into it, and mixed with a scraper while shaking the frying pan to obtain a scrambled egg.
(2) A total of 10 panelists ranked the appearance of the scrambled eggs in the order of the appearance of the egg color and appearance (the best: 1 point, 2nd: 2nd, 3rd Good: 3 points, 4th best: 4 points). The total of 10 people was taken as the score of appearance.
(3) A total of 10 panelists ate scrambled eggs, felt the taste of unrefined olive oil, and ranked delicious (the best one: 1 point, the 2nd best: 2 points, 3rd best: 3 points, 4th best: 4 points). The total of 10 people was used as the score of flavor.
スクランブルエッグは、合計点数が低いほど好ましく、実施例１及び２は、比較例１、２に比べて外観が良好であった。また、風味についても、比較例２より、実施例１及び２は優れていた。 The scrambled eggs are preferably as the total score is low, and the appearances of Examples 1 and 2 were better than those of Comparative Examples 1 and 2. Moreover, also about the flavor, Example 1 and 2 was superior to the comparative example 2.
＜スクランブルエッグの評価（２）＞
表３に記載の配合にて製造した食用油を用いて、スクランブルエッグの評価（１）と同様の評価を行った。結果を表３に示す。
<Evaluation of scrambled eggs (2)>
Using the edible oil produced with the formulation shown in Table 3, the same evaluation as the scrambled egg evaluation (1) was performed. The results are shown in Table 3.
スクランブルエッグは、実施例３〜５は、比較例３に比べて、外観、風味とも良好であった。 As for the scrambled eggs, Examples 3 to 5 were better in appearance and flavor than those in Comparative Example 3.
＜マヨネーズの評価＞
表４に記載の配合にて製造した食用油１８０ｇ、卵５５ｇ、食酢２３ｇ、食塩２ｇ、マスタード１ｇ、砂糖１ｇをフードプロセッサーを用いよく攪拌してマヨネーズを製造した。外観、風味を表４に示す。
<Evaluation of mayonnaise>
A mayonnaise was prepared by stirring 180 g of cooking oil, 55 g of eggs, 23 g of vinegar, 2 g of salt, 1 g of mustard, and 1 g of sugar, which were prepared according to the formulation shown in Table 4, using a food processor. Table 4 shows the appearance and flavor.
マヨネーズは、実施例６〜８は、比較例４に比べて、外観、風味とも良好であった。特に、比較例４は、マヨネーズとして外観に違和感があった。 As for mayonnaise, Examples 6 to 8 had better appearance and flavor than Comparative Example 4. In particular, Comparative Example 4 was uncomfortable in appearance as mayonnaise.
Claims (4)
The method for producing a food according to claim 3, wherein the food is an egg food .
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