JP6325353B2 - Acid oil-in-water emulsified seasoning - Google Patents

Description

The present invention is an acidic oil-in-water emulsified seasoning in which the acidity of the acid oil-in-water emulsified seasoning is maintained even when heating such as baking, hot air drying, and oil-boiled, and the balance of the taste of the whole seasoning is maintained. The fee and its use.

An acidic oil-in-water type emulsified seasoning is an acidic emulsified food that can be distributed at room temperature by setting the pH to 4.6 or less. Typical examples include semi-solid dressings such as mayonnaise-like foods, and emulsified liquids. Dressing etc. are mentioned.

The use of acidic oil-in-water emulsified seasonings such as mayonnaise is generally applied to salads or mixed with vegetables, but in recent years its use has expanded. Specifically, the development of heated foods with a mayonnaise flavor, such as baked foods such as bread, rice crackers such as rice crackers, snacks such as potato chips, and fried foods such as chicken cutlet, etc. Progressing.

However, in the bread manufacturing process, mayonnaise is added and then baked, in the rice cracker manufacturing process, after garnishing mayonnaise, hot air drying is performed, and in the manufacturing process of fried food, mayonnaise is used as batter liquid. When oiling is performed after adhering, there is a problem that the sourness of mayonnaise disappears due to heating, and the balance of the taste of the whole seasoning is lost.

As techniques for suppressing changes in physical properties of acidic oil-in-water emulsified seasonings due to heating, a conventional method using phospholipase A-treated egg yolk as an emulsifier (Patent Document 1), a method using whey protein as an emulsifier (Patent Document) 2) etc. have been proposed.

However, these heat-resistant acidic oil-in-water type emulsified seasonings, when subjected to heat treatment under certain conditions, the emulsified state is not destroyed, but the emulsion stability is, When the acidic oil-in-water emulsified seasoning is heated, such as baking, hot-air drying, and oil frying, the acidity of the acid oil-in-water emulsified seasoning disappears and the balance of the taste of the whole seasoning is lost. The problem of end was not solved.

On the other hand, as a method of adding a mayonnaise flavor to a heated food, a method of sprinkling powdered mayonnaise (Patent Document 3) after hot air drying or oil frying is known in the manufacturing process of rice crackers, bread and fried foods. ing. However, heated foods with a mayonnaise flavor by these methods are not satisfactory in terms of cost due to an increased number of manufacturing processes.

Japanese Patent Laid-Open No. 51-84785 JP 2004-180577 A JP-A-8-56608

Therefore, the object of the present invention is to maintain the acidity of the acidic oil-in-water emulsified seasoning in the acidic oil-in-water emulsified seasoning even when subjected to heating such as baking, hot-air drying, and oil frying. The oil-in-water emulsified seasoning and its use are also maintained.

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 emulsion seasonings and production processes. As a result, it is an acidic oil-in-water emulsified seasoning containing acetic acid and / or a salt thereof (excluding calcium salt) in terms of acetic acid in an amount of 1% to 5%, salt in an amount of 3% to 15%, and egg yolk. If a specific organic acid and / or a salt thereof and a calcium salt are blended, the acidity of the acidic oil-in-water emulsified seasoning can be maintained even when subjected to heating such as baking, hot-air drying, and oil frying. As a result, the inventors found that the balance of the taste of the whole seasoning can be maintained, and completed the present invention.

That is, the present invention
(1) An acidic oil-in-water emulsified seasoning containing acetic acid and / or a salt thereof (excluding calcium salt) in terms of acetic acid in an amount of 1% to 5%, salt in an amount of 3% to 15%, and egg yolk. And
Containing lactic acid and / or a salt thereof (excluding calcium salt) in an amount of 0.5% to 4.5% in terms of lactic acid, and a calcium salt in an amount of 0.01% to 0.6% in terms of calcium;
Acidic oil-in-water emulsified seasonings,
(2) In the emulsified seasoning according to (1),
The calcium salt is at least one selected from calcium chloride, calcium lactate or calcium acetate,
Acidic oil-in-water emulsified seasonings,
(3) A heated solid food using the acidic oil-in-water emulsified seasoning according to (1) or (2),
(4) A baked food using the acidic oil-in-water emulsified seasoning according to (1) or (2),
(5) Rice crackers using the acidic oil-in-water emulsified seasoning according to (1) or (2),
(6) Bread using the acidic oil-in-water emulsified seasoning according to (1) or (2),
(7) A method for producing a heated solid food, wherein the acidic oil-in-water emulsified seasoning according to (1) or (2) is heated after adhering to the surface of the heated solid food before heating.

According to the present invention, it is possible to provide an acidic oil-in-water emulsified seasoning in which acidity is maintained even when heating such as baking, hot-air drying, and oil cooking is performed, and the balance of the taste of the entire seasoning is maintained. . Therefore, it becomes easy to use the acidic oil-in-water type emulsified seasoning for the heated food that has been difficult to use conventionally, and further expansion of demand for the acidic oil-in-water type emulsified seasoning can be expected.

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

<Features of the present invention>
In the acidic oil-in-water emulsified seasoning described above, the acidic oil-in-water emulsified seasoning containing a specific amount of acetic acid and / or its salt, salt and egg yolk excluding the calcium salt is a specific amount excluding the calcium salt. Of lactic acid and / or a salt thereof, and a calcium salt, which is similar to an acidic oil-in-water emulsified seasoning such as mayonnaise even when subjected to heating such as baking, hot-air drying, and oil-blowing. Thus, an acidic oil-in-water emulsified seasoning is maintained in which the acidity is maintained and the balance of the taste of the entire seasoning is maintained.

<Acid oil-in-water emulsified seasoning>
In the present invention, the acidic oil-in-water type emulsified seasoning means that edible fats and oils are dispersed almost uniformly in the water phase as oil droplets to maintain an oil-in-water type emulsified state, and a pH of 4 is set to enable normal temperature circulation. It is an acidic emulsified food adjusted to .6 or less.

<Acetic acid and / or salt thereof, and content thereof>
Examples of acetic acid and / or a salt thereof in the acidic oil-in-water emulsified seasoning of the present invention include, for example, acetic acid, sodium acetate, vinegar, brewed vinegar, and synthetic vinegar. The content of acetic acid and / or a salt thereof in the acidic oil-in-water emulsified seasoning of the present invention may be such that the acidity is maintained even when heated, and the balance of the taste of the entire seasoning is maintained. It is preferably 1% or more and 5% or less in terms of conversion, and more preferably 1.5% or more and 4% or less.

<Content of salt>
The salt content in the acidic oil-in-water emulsified seasoning of the present invention is not limited as long as the salty taste is obtained even when heated and the balance of the taste of the whole seasoning is maintained. Furthermore, it is good that it is 5% or more and 10% or less.

<Yellow>
The acidic oil-in-water emulsified seasoning of the present invention contains egg yolk. The egg yolk used in the present invention may be any one as long as it is used in an emulsified seasoning such as mayonnaise. For example, raw egg yolk or egg yolk liquid obtained by dividing chicken eggs and separated from egg white, dried egg yolk obtained by subjecting the raw egg yolk or egg yolk liquid to a drying treatment such as spray drying or freeze drying, and sugar added to the raw egg yolk or egg yolk liquid Frozen egg yolk, frozen egg yolk frozen from the above-mentioned raw egg yolk or egg yolk liquid or sweetened egg yolk, etc., and other enzyme treatments such as deglycosylation treatment, sterilization treatment, phospholipase A or proteolytic enzyme treatment, decholesterolization treatment, etc. Examples include treated egg yolk. Further, in the present invention, for example, whole eggs or those subjected to the above-described treatment or the like containing egg white can be used as long as the effects of the present invention are not impaired. In this case, the yolk portion of the whole egg corresponds to the yolk of the present invention.

<Content of egg yolk>
The content of egg yolk in the acidic oil-in-water emulsified seasoning of the present invention is preferably 2% or more and 40% or less in terms of raw egg yolk, and more preferably 4% or more and 20% or less. When the content of egg yolk is in the above numerical range, even when heated, the sourness disappearance in the acidic oil-in-water emulsified seasoning is hardly felt, and the balance of the taste of the whole seasoning is hardly lost. Further, even if the content of egg yolk is made larger than the above range, it is difficult to expect an effect according to the content, which is not economical.

<Phospholipase A treated egg yolk>
The egg yolk used in the present invention is replaced with a phospholipase A-treated egg yolk, when the acidic oil-in-water emulsified seasoning is baked, dried with hot air, and heated with oil, etc. The acidity of the acidic oil-in-water emulsified seasoning can be difficult to disappear. Phospholipase A-treated egg yolk is a phospholipid-degrading enzyme that is a phospholipid-degrading enzyme of the yolk lipoprotein (a complex of egg yolk phospholipid, egg yolk oil and egg yolk lipid and egg yolk protein) that is the main component of egg yolk. Foripaze a ₁ or by the action of phospholipase a ₂ at the 1-position or 2-position of the fatty acid residues of phospholipids hydrolyzing refers to the yolk and lysophospholipids by.

<Degree of hydrolysis of phospholipase A-treated egg yolk>
As the degree of hydrolysis of the phospholipase A-treated egg yolk by the enzyme treatment, when the ratio of lysophosphatidylcholine to the total amount of lysophosphatidylcholine and phosphatidylcholine was analyzed by the iatroscan method (TLC-FID method), the value (this) The “resolubilization rate” of the invention is preferably from 10% to 80%, more preferably from 30% to 70%. When the lysification rate is within the above range, even when heated, the sourness disappearance in the acidic oil-in-water emulsified seasoning is hardly felt, and the taste balance of the entire acidic oil-in-water emulsified seasoning is less likely to be lost.

<Content of phospholipase A-treated egg yolk>
The content of phospholipase A-treated egg yolk is preferably 2% or more and 20% or less in terms of raw egg yolk, and more preferably 5% or more and 15% or less. In addition, when it contains the above-mentioned phospholipase A processing egg yolk, content of egg yolk (raw egg yolk conversion) means the numerical value which added together content (raw egg yolk conversion) of phospholipase A processing egg yolk. The content of the phospholipase A-treated egg yolk is within the above range, so that the disappearance of sourness in the acidic oil-in-water emulsified seasoning can be made difficult to feel even when heated, and the entire acidic oil-in-water emulsified seasoning The balance of taste can be hard to lose. Further, even if the content of phospholipase A-treated egg yolk is increased from the above numerical range, it is difficult to expect an effect according to the content, and this is not economical. When a phospholipase A-treated whole egg or the like obtained by treating whole egg containing egg white with phospholipase A is used, the enzyme-treated egg yolk portion corresponds to phospholipase A-treated egg yolk.

<Lactic acid and / or salt thereof, and content thereof>
Examples of lactic acid and / or a salt thereof in the acidic oil-in-water emulsified seasoning of the present invention include, for example, lactic acid, fermented lactic acid, sodium lactate, potassium lactate, and iron lactate, except for calcium salts. The content of lactic acid and / or a salt thereof in the acidic oil-in-water emulsified seasoning of the present invention is 0.5% to 4.5% in terms of lactic acid, and more preferably 1% to 4%. .
If the content of lactic acid and / or salt thereof in the acidic oil-in-water type emulsified seasoning is less than the above numerical range, even if the acetic acid and / or salt thereof, salt, egg yolk, and the calcium salt described later are contained in a specific amount When the acidic oil-in-water emulsified seasoning is subjected to baking, hot-air drying, and oil heating, the acidity of the acidic oil-in-water emulsified seasoning disappears and the balance of the taste of the entire seasoning is lost. . On the other hand, if the content of lactic acid and / or a salt thereof in the acidic oil-in-water emulsified seasoning is more than the above numerical range, the acidity is strongly felt even when heated, and the balance of the taste of the whole seasoning is lost.

<Calcium salt and its content>
The calcium salt in the acidic oil-in-water emulsified seasoning of the present invention is not particularly limited, and examples thereof include calcium chloride, calcium lactate, calcium acetate, and calcium carbonate. One or more of calcium chloride, calcium lactate, or calcium acetate is preferably included, and at least calcium chloride is preferably included because it is difficult for the disappearance of sourness to be felt and the balance of the taste of the entire seasoning is difficult to be lost.
The content of calcium salt in the acidic oil-in-water type emulsified seasoning is 0.01% or more and 0.6% or less in terms of calcium, more preferably 0.02% or more and 0.4% or less, and further 0 It is good that it is 0.03% or more and 0.1% or less. If the content of calcium salt in the acidic oil-in-water type emulsified seasoning is less than the above numerical range, acetic acid and / or its salt excluding the aforementioned calcium salt, salt, egg yolk, lactic acid excluding calcium salt and / or its salt Even when the acid oil-in-water emulsified seasoning is baked, dried with hot air, and heated like oil cane, the acidity similar to the acid oil-in-water emulsified seasoning such as mayonnaise disappears, The balance of the taste of the whole seasoning will be lost. On the other hand, when the content of the calcium salt in the acidic oil-in-water emulsified seasoning is larger than the above numerical range, it becomes easy to feel the bitterness and bitterness of the calcium salt and the balance of the taste of the whole seasoning is lost.

<Other food ingredients used in acidic oil-in-water emulsified seasonings>
The acidic oil-in-water emulsified seasoning of the present invention may contain various raw materials usually used for acidic oil-in-water emulsified seasonings in addition to the above-mentioned raw materials as long as the effects of the present invention are not impaired. it can. For example, various seasonings such as sodium glutamate, sugar, soy sauce, miso, various extracts, xanthan gum, tamarind seed gum, locust bean gum, gellan gum, guar gum, gum arabic, silly seed gum, gum starch, 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 alcohol, etc. Sugar, whole egg, liquid egg white, lecithin, lysolecithin, lactalbumin, sodium caseinate, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, octenyl succinylated starch, etc., ascor Phosphate or a salt thereof, antioxidants such as vitamin E, mustard flour, spices pepper, etc., various proteins and their degradation products, and the like.

<Heating solid food>
The heated solid food is generally subjected to heat treatment such as baking, frying, boiling, steaming, frying, etc., as well as retort treatment, specifically at 80 ° C. or higher. Heated solid food to be heat treated. Examples of solid heated foods that have undergone such heat treatment and that mayonnaise taste are desired include, for example, baking foods such as bread, bread fillings or toppings, baked foods such as cookies, bolo, sponge cakes, hot air such as rice crackers, hail, oysters, etc. Heated solid foods such as dried products, extruded products such as snacks, and the like can be mentioned. Among the above heated solid foods, the acidity of the acid oil-in-water emulsified seasoning after heating disappears particularly in the hot air dried products such as baked foods such as bread and rice crackers, and the taste of the acid oil-in-water emulsified seasonings as a whole Since the balance is lost, it is preferable to use the present invention.

<Method for producing heated solid food>
The acidic oil-in-water emulsified seasoning of the present invention can be used for heated solid foods. Here, the method for producing a heated solid food according to the present invention includes, for example, an adhesion treatment such as spraying an acidic oil-in-water emulsified food on the surface of the heated solid food before heating, such as the rice confectionery dough or bread dough surface before heating. Apply and heat.

Hereinafter, the acidic oil-in-water type emulsified seasoning of the present invention will be specifically described based on Examples and Test Examples. The present invention is not limited to these.

[Example 1]
<Acid oil-in-water emulsified seasoning>
Acidic oil-in-water emulsified seasonings were produced at the following blending ratios. In other words, vinegar, salt, lactic acid, calcium chloride, raw egg yolk, phospholipase A ₂ treated egg yolk with a lysification rate of 50%, and fresh water are put into a mixer, and vegetable oil is gradually added with stirring to coarsely emulsify. Finish emulsification was performed through a mill. Next, an acidic oil-in-water type emulsified seasoning of the present invention was produced by filling the obtained emulsion into a laminate container having a capacity of 300 g. The obtained acidic oil-in-water emulsified seasoning is 2.5% acetic acid, 5% salt, 3% lactic acid (containing 50% lactic acid) in terms of lactic acid, and 0.08% in terms of calcium chloride in terms of calcium. , raw egg yolk 4%, the phospholipase a ₂ treated egg yolk contained 8% raw egg yolk terms.

<Mixing ratio of acidic oil-in-water emulsified seasoning>
(Oil phase)
Vegetable oil 20%
(Water phase)
Vinegar (acidity 20%) 12.5%
5% salt
Lactic acid 6%
Calcium chloride 0.29%
Raw egg yolk 4%
Phospholipase A ₂ treated egg yolk 8%
(Lizification rate 50%)
Shimizu Residue ―――――――――――――――――――――――
Total 100%

[Example 2]
<Senbei>
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, the water was squeezed and water was added until the core remained. The obtained steamed rice is kneaded with a moisturizer and cooled overnight in a refrigerator at 4 ° C., then cut into a size of 4 cm in diameter and 0.3 cm in thickness, and then has a moisture content of 15 Dry to ~ 16%. Next, the dried product is fried with oil having an oil temperature of about 240 ° C. for 1 minute, drained, and the acidic oil-in-water emulsified seasoning obtained in Example 1 is added to 100 parts of the deep-fried product. On the other hand, it was sprayed so as to be 20 parts, and then dried with hot air at 80 ° C. for 60 minutes to obtain a rice cracker. When the obtained rice crackers were eaten, the acidity of the acidic oil-in-water emulsified seasoning after heating was sufficiently maintained, and the balance of the taste of the entire acidic oil-in-water emulsified seasoning was also sufficiently maintained.

[Test Example 1]
The acidity remaining effect of the acidic oil-in-water emulsified seasoning when hot air drying the acidic oil-in-water emulsified seasoning due to the difference in the contents of lactic acid and calcium chloride was investigated. Specifically, an acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1 except that the contents of lactic acid and calcium chloride were changed to the ratios shown in Table 1 in Example 1. Next, using the obtained acidic oil-in-water type emulsified seasoning, a rice cracker was produced in the same manner as in Example 2, and the resulting rice cracker was eaten. In accordance with the following evaluation criteria, the acid oil-in-water type after heating The balance between the sourness remaining effect of the emulsified seasoning and the taste of the whole seasoning was evaluated.

Evaluation rank of "Balance of acidity remaining effect of acid oil-in-water emulsified seasoning after heating and taste of whole seasoning": Standard A: Acidity of acid oil-in-water emulsified seasoning after heating is sufficiently maintained, The balance of the taste of the entire acidic oil-in-water emulsified seasoning is also sufficiently maintained.
B: Although the acidity of the acidic oil-in-water emulsified seasoning after heating is slightly weak, the balance of the taste of the entire acidic oil-in-water emulsified seasoning is not problematic.
C: The acid oil-in-water emulsified seasoning after heating is weak and the balance of the taste of the entire acid oil-in-water emulsified seasoning is slightly bad, but is not problematic.
D: The acidity of the acidic oil-in-water emulsified seasoning after heating is not felt, and the overall balance of the taste of the acidic oil-in-water emulsified seasoning is poor.

From Table 1, the acidic oil-in-water emulsified seasoning has a lactic acid content of 0.5% to 4.5% and a calcium chloride content of 0.01% to 0.6% in terms of calcium. (Nos. 5 and 6) have a weak acidity of the acidic oil-in-water emulsified seasoning after heating, and the taste balance of the acidic oil-in-water emulsified seasoning as a whole is somewhat poor, but it is understood that it is not a problem. Is done. Furthermore, the acidic oil-in-water type emulsified seasoning (No. 3, 4, or 4), wherein the content of lactic acid is 1% or more and 4% or less and the content of calcium chloride is 0.02% or more and 0.4% or less in terms of calcium. 8 and 9), it is understood that the acid oil-in-water emulsified seasoning after heating is slightly weak, but the balance of the taste of the entire acid oil-in-water emulsified seasoning is not a problem. In particular, an acidic oil-in-water emulsified seasoning (No. 1, 2, 4), wherein the content of lactic acid is 1% or more and 4% or less and the content of calcium chloride is 0.03% or more and 0.1% or less in terms of calcium. 7) It is understood that the acidity of the acidic oil-in-water emulsified seasoning after heating is sufficiently maintained, and the balance of the taste of the entire acidic oil-in-water emulsified seasoning is also sufficiently maintained.

[Example 3]
<Acid oil-in-water emulsified seasoning>
Acidic oil-in-water emulsified seasonings were produced at the following blending ratios. In other words, vinegar, salt, sodium lactate, calcium acetate, raw egg yolk, phospholipase A ₂ treated egg yolk with a lysification rate of 60%, and fresh water are put into a mixer, and vegetable oil is gradually added with stirring to coarsely emulsify. Final emulsification was performed through a colloid mill. Next, an acidic oil-in-water type emulsified seasoning of the present invention was produced by filling the obtained emulsion into a laminate container having a capacity of 300 g. The obtained acidic oil-in-water emulsified seasoning is 1.6% acetic acid, 3% sodium chloride, 2% sodium lactate in terms of lactic acid, 0.08% calcium acetate in terms of calcium, and 2 raw egg yolks. %, 6% of phospholipase A ₂ treated egg yolk in terms of raw egg yolk was contained.

<Mixing ratio of acidic oil-in-water emulsified seasoning>
(Oil phase)
Vegetable oil 20%
(Water phase)
Vinegar (acidity 20%) 8%
Salt 3%
Sodium lactate 2.5%
Calcium acetate 0.32%
Raw egg yolk 2%
Phospholipase A ₂ treated egg yolk 6%
(Lizification rate 60%)
Shimizu Residue ―――――――――――――――――――――――
Total 100%

[Test Example 2]
Acid oil-in-water emulsified seasonings when hot-air dried acid oil-in-water emulsified seasonings due to differences in the type and content of calcium salt that is one or more of calcium chloride, calcium acetate, calcium lactate, or calcium carbonate The effect of the remaining sourness on the balance of the taste of the whole seasoning was investigated. Specifically, in Example 3, an acidic oil-in-water emulsion seasoning was produced in the same manner as in Example 3 except that the type and content of the calcium salt were changed to the ratios shown in Table 2. Next, using the obtained acidic oil-in-water emulsified seasoning, rice crackers were produced in the same manner as in Example 2, and the resulting rice crackers were eaten. The balance between the residual effect and the taste of the whole seasoning was evaluated. The evaluation criteria are the same as in Test Example 1.

From Table 2, it is good that 1 or more types of calcium chloride, calcium acetate, calcium lactate, or calcium carbonate are contained (No. 1, 12-15). Furthermore, among the four types of calcium salts used this time, when at least calcium chloride was used, the sourness remaining effect was particularly superior to the other three types of calcium salts (Nos. 1 and 12). Calcium carbonate foams when calcium carbonate is blended in the production process of acidic oil-in-water emulsified seasonings, and the effect after the present invention is slightly inferior to the other three calcium salts (calcium chloride, calcium acetate, calcium lactate). (No. 15).

[Example 4]
<Acid oil-in-water emulsified seasoning>
Acidic oil-in-water emulsified seasonings were produced at the following blending ratios. That is, acetic acid, sodium acetate, sodium chloride, fermented lactic acid, calcium acetate, raw egg yolk, put lyso ratio of 30% phospholipase A ₂ processing egg yolks, fresh water in a mixer and gradually added to the crude emulsified vegetable oil while stirring Further, the mixture was passed through a colloid mill and subjected to final emulsification. Next, an acidic oil-in-water type emulsified seasoning of the present invention was produced by filling the obtained emulsion into a laminate container having a capacity of 300 g. In addition, the obtained acidic oil-in-water emulsified seasoning was 2% sodium acetate in terms of acetic acid, 4% salt, 3% fermented lactic acid (containing 50% lactic acid) in terms of lactic acid, and 0% in terms of calcium chloride in terms of calcium. 0.08%, the raw egg yolk 2%, the phospholipase _{a 2} treated egg yolk containing 10% raw egg yolk terms.

<Mixing ratio of acidic oil-in-water emulsified seasoning>
(Oil phase)
Vegetable oil 20%
(Water phase)
Vinegar (acidity 20%) 10%
Sodium acetate 2.7%
Salt 4%
Fermented lactic acid 6%
Calcium chloride 0.29%
Raw egg yolk 2%
Phospholipase A ₂ treated egg yolk 10%
(Lizification rate 30%)
Shimizu Residue ―――――――――――――――――――――――
Total 100%

[Example 5]
<Acid oil-in-water emulsified seasoning>
Acidic oil-in-water emulsified seasonings were produced at the following blending ratios. That is, sodium acetate, salt, lactic acid, calcium acetate, raw egg yolk, phospholipase A ₂ treated egg yolk with a lysification rate of 30%, and fresh water are put into a mixer, and vegetable oil is gradually added with stirring to coarsely emulsify. Final emulsification was performed through a colloid mill. Next, an acidic oil-in-water type emulsified seasoning of the present invention was produced by filling the obtained emulsion into a laminate container having a capacity of 300 g. The acidic oil-in-water emulsified seasoning obtained was 4% sodium acetate in terms of acetic acid, 4% sodium chloride, 2% lactic acid (containing 50% lactic acid) in terms of lactic acid, and calcium acetate in terms of calcium in the range of 0. 08%, a raw egg yolk 2%, the phospholipase _{a 2} treated egg yolk containing 10% raw egg yolk terms.

<Mixing ratio of acidic oil-in-water emulsified seasoning>
(Oil phase)
Vegetable oil 20%
(Water phase)
Sodium acetate 5.5%
Salt 4%
Lactic acid 4%
Calcium acetate 0.32%
Raw egg yolk 2%
Phospholipase A ₂ treated egg yolk 10%
(Lizification rate 30%)
Shimizu Residue ―――――――――――――――――――――――
Total 100%

[Example 6]
<Baked bread>
After 100 g of the prepared primary fermented bread dough and secondary fermented, 30 g of the acidic oil-in-water emulsified seasoning obtained in Examples 1, 3, 4, and 5 was placed on the dough and baked to prepare mayonnaise bread. . When the obtained baked bread was eaten, the acidity of the acidic oil-in-water emulsified seasoning after heating was sufficiently maintained in all of Examples 1, 3, 4, and 5, and the taste of the entire acidic oil-in-water emulsified seasoning was maintained. Was well maintained. Among them, Example 4 was particularly excellent in maintaining sourness, and maintaining the balance of the taste of the whole seasoning was also excellent.

[Example 7]
<Chicken cutlet>
Chicken breast was cut into bite-sized pieces and seasoned with salt and pepper. The acidic oil-in-water emulsified seasoning obtained in Examples 1, 3, 4, and 5 was used as a batter liquid, and adhered to 100 parts of seasoned chicken breast so as to be 20 parts of acidic oil-in-water emulsified seasoning. After applying bread crumbs, the mixture was oiled with vegetable oil at 170 ° C. for 4 minutes. When the obtained chicken cutlet was eaten, the acidity of the acidic oil-in-water emulsified seasoning after heating was sufficiently maintained in all of Examples 1, 3, 4, and 5, and the taste of the entire acidic oil-in-water emulsified seasoning was maintained. The balance was well maintained. Among them, Example 4 was particularly excellent in maintaining sourness, and maintaining the balance of the taste of the whole seasoning was also excellent.

Claims (7)

An acidic oil-in-water emulsified seasoning containing acetic acid and / or a salt thereof (excluding calcium salt) in terms of acetic acid in an amount of 1% to 5%, sodium chloride in an amount of 3% to 15%, and egg yolk,
Containing lactic acid and / or a salt thereof (excluding calcium salt) in an amount of 0.5% to 4.5% in terms of lactic acid, and a calcium salt in an amount of 0.01% to 0.6% in terms of calcium;
Acid oil-in-water emulsified seasoning. In the emulsified seasoning according to claim 1,
The calcium salt is at least one selected from calcium chloride, calcium lactate or calcium acetate,
Acid oil-in-water emulsified seasoning. A heated solid food product using the acidic oil-in-water emulsified seasoning according to claim 1 or 2. A baked food using the acidic oil-in-water emulsified seasoning according to claim 1 or 2. Rice confectionery using the acidic oil-in-water emulsified seasoning according to claim 1 or 2. Bread using the acidic oil-in-water emulsified seasoning according to claim 1 or 2. The manufacturing method of the heating solid foodstuff which heats, after making the acidic oil-in-water type emulsion seasoning of Claim 1 or 2 adhere to the heating solid foodstuff surface before a heating.