JP6181504B2 - Mayonnaise like seasoning - Google Patents

Description

  The present invention relates to a mayonnaise-like seasoning that does not use an egg that has an egg flavor even after storage and an egg-derived material.

Acidic oil-in-water emulsified seasonings such as mayonnaise are widely used as seasonings for vegetables and fish meat.
One of the deliciousness of mayonnaise is the flavor of eggs, but patients with egg allergies cannot eat mayonnaise using eggs.
Therefore, for those who are allergic to eggs, mayonnaise-like seasonings that do not use eggs are commercially available, but although the physical properties and texture are close to mayonnaise, the flavor of eggs unique to mayonnaise is not felt, and it is satisfactory It was not a thing.

In order to solve such a problem, a method of increasing egg flavor by infiltrating a spice or a spice extract into vinegar and aging it has been proposed. (Patent Document 1)
However, there is a problem that the egg flavor decreases when the infiltration period is long, and there is a concern that the egg flavor gradually decreases when the mayonnaise-like seasoning is stored in stores or at home.
In addition, the mayonnaise-like seasoning has the problem of deteriorating odors such as oil and starch after storage, making it difficult to feel the flavor of the egg, and developing a mayonnaise-like seasoning that maintains the egg flavor until after storage It was difficult.

JP-A-5-153955

  Then, the objective of this invention is providing the mayonnaise-like seasoning which does not use the egg which can feel the flavor of an egg after storage, and an egg-derived raw material.

  The inventors of the present invention have intensively studied to achieve the above object. As a result, in a mayonnaise-like seasoning that does not use eggs and egg-derived ingredients, by using a combination of pepper powder and gluconate, it is possible to obtain a mayonnaise-like seasoning that can feel the flavor of the egg even after storage. The headline and the present invention were completed.

That is, the present invention
(1) In a mayonnaise-like seasoning that does not use an egg having a viscosity of 50 Pa · s or more and an egg-derived raw material,
With pepper powder,
Including gluconate,
Mayonnaise like seasoning,
(2) In the mayonnaise-like seasoning described in (1),
The mass ratio of the pepper powder to 1 part of gluconate is 0.01 part or more and 3 parts or less,
Mayonnaise like seasoning,
(3) In the mayonnaise-like seasoning according to (1) or (2),
The gluconate content is 0.01% or more and 1% or less,
Mayonnaise like seasoning,
It is.

  According to the present invention, it is possible to provide a mayonnaise-like seasoning in which the flavor of an egg is felt even after storage, even though eggs and egg-derived materials are not used.

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

<Features of the present invention>
The present invention is characterized in that it can provide a mayonnaise-like seasoning that can feel the flavor of eggs even after storage, even though eggs and egg-derived materials are not used.
Specifically, the mayonnaise-like seasoning has a viscosity of 50 Pa · s or more.
Contains pepper powder.
Contains gluconate.

<Mayonnaise-like seasoning not containing egg and egg-derived ingredients>
In the present invention, the mayonnaise-like seasoning means that edible fats and oils are dispersed almost uniformly in the water phase as oil droplets to maintain an oil-in-water emulsified state and a pH of 4.6 in order to allow normal temperature circulation. The seasoning adjusted below is said.
Such mayonnaise-like seasonings of the present invention include those generally referred to as semi-solid emulsified dressings.

Moreover, the mayonnaise-like seasoning of this invention is manufactured without mix | blending an egg and an egg use raw material.
Eggs and egg-derived raw materials include, for example, raw whole eggs, raw egg yolks, and raw egg whites, sterilization treatments, freezing treatments, drying treatments such as spray drying or freeze drying, phospholipase A1, phospholipase A2, Enzymatic treatment with phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or saccharide, extraction with organic solvent, etc. The thing which performed 1 type, or 2 or more types of processes, such as a process, is mentioned.

<Viscosity of mayonnaise-like seasoning>
The viscosity of the mayonnaise-like seasoning of the present invention is 50 Pa · s or more, and more preferably 70 Pa · s or more, because it may have a texture and physical properties that may be mayonnaise.
The viscosity is preferably 500 Pa · s or less from the viewpoint of easy removal from the container.
Here, the viscosity in the present invention is measured using a BH type viscometer with a rotation speed of 2 rpm and a rotor of No. 6. Product temperature: It is a value converted from the reading after 2 rotations under the measurement condition of 20 ° C.

<Pepper powder used for mayonnaise-like seasoning>
As the hot pepper powder used in the mayonnaise-like seasoning of the present invention, any edible powder may be used.
For example, it is possible to use a powder made of Western mustard (yellow mustard), Japanese mustard (oriental mustard), or the like.
The emulsified seasoning of the present invention can contain 0.01% or more and 1% or less of hot pepper powder, can further contain 0.05% or more and 1% or less, and can further contain 0.1% or more and 1% or less. it can.
When the content of the hot pepper powder is in the above range, it becomes easy to feel the flavor of the egg even after storage.

<Gluconate used in mayonnaise-like seasoning>
The mayonnaise-like seasoning of the present invention contains gluconate.
Examples of the gluconate include sodium gluconate, potassium gluconate, calcium gluconate and the like.
As a method of containing gluconate, purified gluconate may be added, or gluconate may be contained as a food.
The emulsified seasoning of the present invention may contain 0.01% to 1% of the gluconate, may further contain 0.05% to 1%, and may further contain 0.1% to 1%. be able to.
When the content of the gluconate is within the above range, it becomes easy to feel the flavor of the egg even after storage.

<Percentage of gluconate and pepper powder>
The mayonnaise-like seasoning of the present invention may have a mass ratio of pepper powder to 1 part of gluconate of 0.01 parts or more and 3 parts or less, and more preferably 0.05 parts or more and 2 parts or less, Furthermore, it is good in it being 0.1 part or more and 1 part or less.
Since the content ratio of the pepper powder to 1 part of gluconate is in the above range, the flavor of the eggs can be easily felt even after storage.

<Other raw materials>
In the emulsified seasoning of the present invention, raw materials generally used for mayonnaise-like seasonings can be appropriately selected and blended as long as the effects of the present invention are not impaired.
Examples of such raw materials include vinegar, salt, soy sauce, miso, nucleic acid-based umami seasonings, various seasonings such as citrus fruit juice, sweeteners such as lactose, syrup, oligosaccharide, sugar alcohol, monoglycerin fatty acid ester, Examples thereof include emulsifying materials such as polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin and lysolecithin, antioxidants such as ascorbic acid and vitamin E, pigments, and various ingredients.

<Method of manufacturing mayonnaise-like seasoning>
The mayonnaise-like seasoning of the present invention can be produced according to a general method for producing a mayonnaise-like seasoning.
For example, generally used as a raw material for mayonnaise-like seasonings, vinegar, sucrose, salt, various extracts, fresh water, emulsifiers, thickeners, etc., as appropriate as long as the effect of the present invention is not impaired, After adding pepper powder and gluconate to these and preparing an aqueous phase raw material liquid according to a conventional method, the aqueous phase raw material liquid and edible fats and oils may be emulsified and produced.

  Hereinafter, the present invention will be further described based on examples, comparative examples, and test examples.

[Example 1]
100 kg of finished mayonnaise-like seasoning was produced at the following blending ratio. That is, vinegar, salt, sodium glutamate, starch, xanthan gum, sucrose, pepper powder, sodium gluconate and fresh water are mixed uniformly with a mixer to prepare an aqueous phase raw material mixture, and then the aqueous phase raw material mixture is stirred. The edible oil and fat was gradually added to produce a crude emulsion.
Next, the obtained coarse emulsion was finished and emulsified with a colloid mill to produce the mayonnaise-like seasoning of the present invention.
The obtained mayonnaise-like seasoning had a viscosity of 100 Pa · s.

Edible oils and fats 70%
Vinegar (acidity 5%) 10%
3% salt
Sodium glutamate 1%
Starch 3%
Xanthan gum 1%
Sucrose 1%
Sodium gluconate 0.5%
Pepper powder 0.1%
100% with Shimizu

[Test Example 1: Effects of pepper powder and gluconate on egg flavor]
Example 2 thru | or Example 2 thru | or the method similar to Example 1 except having mix | blended the pepper powder and sodium gluconate in the ratio shown in Table 1 in order to examine the influence which a pepper powder and gluconate have on the flavor of an egg. 5. The mayonnaise-like seasonings of Comparative Examples 1 to 3 were produced.
The viscosities of the obtained mayonnaise-like seasonings were all 70 Pa · s or higher.

  Each mayonnaise-like seasoning stored at 35 ° C. for 4 weeks was sampled, and the strength of egg flavor was evaluated in the following three stages.

<Flavor evaluation criteria>
○ You can feel the flavor of the eggs.
△ Some flavor of egg is felt.
× The egg flavor is not felt.

[Table 1]

  From Table 1, when gluconate is blended in an amount of 0.01% to 1% (Examples 1 to 4), particularly 0.05% to 1% (Examples 1 to 4), particularly 0.1% or more. When 1% or less (Examples 1 and 3) is blended, it can be seen that the flavor of the eggs is very felt even after storage.

  Furthermore, the mass ratio of the pepper powder to 1 part of gluconate is 0.01 parts or more and 3 parts or less (Examples 1 to 4), particularly 0.05 parts or more and 2 parts or less (Examples 1 to 4). In the case of 0.1 part or more and 1 part or less (Examples 1 and 3), it can be seen that the taste of the egg is very felt even after storage.

Claims (2)

In a mayonnaise-like seasoning that does not contain an egg having a viscosity of 50 Pa · s or more and an egg-derived material,
With pepper powder,
Only contains a gluconate,
The gluconate content is 0.1% or more and 1% or less,
The mass ratio of pepper powder to 1 part of gluconate is 0.01 part or more and 1 part or less,
Mayonnaise like seasoning. In the method for producing a mayonnaise-like seasoning that does not contain an egg having a viscosity of 50 Pa · s or more and an egg-derived raw material,
Adding 0.05% or more and 1% or less of gluconate;
Including the step of adding pepper powder,
The content ratio of the pepper powder to 1 part of the gluconate is 0.01 parts or more and 3 parts or less,
A method of manufacturing mayonnaise-like seasonings.