JP6563619B1 - Acid emulsified liquid seasoning - Google Patents

Abstract

[Problem] To provide an acidic emulsified liquid seasoning that suppresses oxidation odor derived from fats and oils in the later storage period and has an excellent flavor balance despite the high fat and oil content. The present invention is an acidic emulsified liquid seasoning containing at least edible oil and water, and the content of the edible oil and fat is more than 50% by mass over 90% by mass with respect to the entire acidic emulsified liquid seasoning. %, And the acidic emulsified liquid seasoning further comprises ripened egg yolk. [Selection figure] None

Description

  The present invention relates to an acidic emulsified liquid seasoning, and more particularly to an acidic emulsified liquid seasoning containing at least edible oil and water and water.

  Conventionally, mayonnaise, salad dressing and the like are known as representative products of acidic emulsified liquid seasonings. Among these, it is known that seasonings with a high fat content deteriorate in flavor during storage due to oxidation of the fat. In acidic emulsified liquid seasonings such as mayonnaise and salad dressings that have a high fat content and a long shelf life, suppression of flavor deterioration due to oxidation has been an important issue. As a method for suppressing oxidation, ethylenediaminetetraacetic acid (EDTA) is often contained overseas, but in Japan, use other than canned or bottled food is not permitted by the Food Sanitation Act. Therefore, in these seasonings, means for maintaining better quality during long-term storage is required.

  In response to the above problems, the use of soybean oil in which the content of chlorophylls is lower than that of conventional vegetable oils and within a certain range makes it possible to reduce the change in flavor even during long-term storage. Has been proposed (see Patent Document 1).

JP 2010-022238

  However, the method described in Patent Document 1 requires adjustment of raw material fats and oils, and there is a problem that the design of seasonings is restricted.

  The present invention has been made in view of the above-mentioned background art, and despite having a large amount of fats and oils, the acidic emulsified liquid seasoning has excellent flavor balance by suppressing oxidized odor derived from fats and oils in the later stage of storage. The purpose is to provide.

  As a result of intensive studies, the present inventors have surprisingly found that the above technical problem can be solved by further containing at least an ripened egg yolk in an acidic emulsified liquid seasoning containing edible oil and water. Thus, the present invention has been completed.

That is, according to one aspect of the present invention,
At least an acidic emulsified liquid seasoning containing edible fats and water,
The content of the edible oil and fat is more than 50% by mass and 90% by mass or less with respect to the whole acidic emulsified liquid seasoning,
The acidic emulsified liquid seasoning further comprises cocoon-ripened egg yolk,
An acidic emulsified liquid seasoning is provided.

  In the aspect of this invention, it is preferable that content of the said ripening egg yolk is 0.02 mass part or more and 20.0 mass parts or less with respect to 100 mass parts of said edible fats and oils in conversion of solid content.

  In the aspect of the present invention, the acidic emulsified liquid seasoning preferably has a viscosity at 25 ° C. of 5 Pa · s or more and less than 2000 Pa · s.

  In the embodiment of the present invention, the acidic emulsified liquid seasoning is preferably a mayonnaise-like seasoning.

  In the aspect of the present invention, the cocoon-ripened egg yolk is preferably egg-mature-ripened egg yolk.

  In the aspect of the present invention, it is preferable that the ripened egg yolk is a ripened egg yolk obtained by aging a mixture containing straw, egg yolk, and salt.

According to another aspect of the present invention,
At least a method for producing an acidic emulsified liquid seasoning containing edible fats and water,
The content of the edible oil and fat is more than 50% by mass and 90% by mass or less with respect to the whole acidic emulsified liquid seasoning,
The manufacturing method is
Mixing the salmon, egg yolk, and salt to obtain a mixture;
Aging the mixture with heating to obtain a ripened egg yolk;
Blending the ripened egg yolk into the aqueous phase, followed by pouring edible fats and emulsifying,
A method for producing an acidic emulsified liquid seasoning is provided.

  According to the present invention, it is possible to provide an acidic emulsified liquid seasoning that suppresses the oxidation odor derived from fats and oils in the later stage of storage and has an excellent flavor balance despite the high fat content. Moreover, according to this invention, the manufacturing method of such an acidic emulsification liquid seasoning can be provided. Such acidic emulsified liquid seasonings can induce consumers' appetite, and further market expansion of acidic emulsified liquid seasonings can be expected.

<Acid emulsified liquid seasoning>
The acidic emulsified liquid seasoning according to the present invention contains at least edible oil and fat, ripened egg yolk, and water, and may further contain acetic acid, egg yolk other than ripened egg yolk, salt, and other raw materials.

  The acidic emulsified liquid seasoning may have a configuration of an oil-in-water (O / W type) emulsion or a W / O / W type composite emulsion, and a configuration of an oil-in-water (O / W type) emulsion is more preferable. Such an acidic emulsified liquid seasoning is preferably a mayonnaise-like seasoning. Examples of the “mayonnaise-like seasoning” in the present invention include mayonnaise, salad dressing, and sauce. In Japan Agricultural Standards (JAS), a dressing having a viscosity of 30 Pa · s or more is called a semi-solid dressing. Among them, mayonnaise is a material having a moisture content of 30% by mass or less and an oil / fat content of 65% by mass or more using raw materials determined such as egg yolk. The mayonnaise-like seasoning in the present invention includes similar product groups and emulsification type seasonings that have similar properties to mayonnaise as defined in the JAS standard but do not conform to the JAS standard in component composition.

(Water content of acidic emulsified liquid seasoning)
The water content of the acidic emulsified liquid seasoning is not particularly limited and can be appropriately set according to the content of other components. The water content of the acidic emulsified liquid seasoning is, for example, 5% by mass or more and 40% by mass or less, the lower limit is preferably 7% by mass or more, and the upper limit is preferably 35% by mass or less. Preferably it is 30 mass% or less.

(PH of acidic emulsified liquid seasoning)
The pH of the acidic emulsified liquid seasoning is not particularly limited, but is, for example, from 3.0 to 4.6, the upper limit is preferably 4.3 or less, more preferably 4.2 or less, Preferably it is 4.1 or less. If the pH of the acidic emulsified liquid seasoning is within the above range, the flavor of the acidic emulsified liquid seasoning can be improved while controlling the generation of microorganisms in the acidic emulsified liquid seasoning and improving the storage stability. The pH value of the acidic emulsified liquid seasoning is a value measured using a pH measuring instrument (desktop pH meter F-72 manufactured by Horiba, Ltd.) when the pressure is 1 atm and the product temperature is 20 ° C.

(Viscosity of acidic emulsified liquid seasoning)
The viscosity of the acidic emulsified liquid seasoning is not particularly limited, but is, for example, 5 Pa · s or more and less than 2000 Pa · s, the lower limit is preferably 20 Pa · s or more, more preferably 25 Pa · s or more, and further preferably Is 30 Pa · s or more, and the upper limit is preferably 1500 Pa · s or less, more preferably 1000 Pa · s or less, and further preferably 500 Pa · s or less. By imparting a viscosity within the above range to the acidic emulsified liquid seasoning, the flavor of the acidic emulsified liquid seasoning can be more felt.
The viscosity was measured using a BH viscometer, when the viscosity was 5 Pa · s or more and less than 500 Pa · s under the conditions of a product temperature of 25 ° C. and a rotation speed of 2 rpm: Rotor No. 6, 500 Pa · s or more: Rotor No. 7 is a value calculated from the reading when the rotor rotates twice after the start of measurement.

(Edible oils and fats)
Edible fats and oils blended in the acidic emulsified liquid seasoning are not particularly limited, and conventionally known edible fats and oils can be used. Specifically, as edible oils and fats, for example, rapeseed oil, soybean oil, corn oil, palm oil, cottonseed oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, coconut oil, sesame oil, grape seed oil, Chemical or enzymatic treatments such as vegetable oils such as peanut oil, almond oil, avocado oil, fish oil, beef tallow, pork tallow, chicken fat, or MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil, transesterified oil, etc. Oils and fats obtained by applying the above can be used. Among these, it is preferable to use vegetable oils and fats, and it is more preferable to use rapeseed oil, soybean oil, corn oil, palm oil, or a mixed oil thereof.

(Edible oil content)
The content of edible fats and oils in the acidic emulsified liquid seasoning is more than 50% by mass and not more than 90% by mass with respect to the entire acidic emulsified liquid seasoning, and the lower limit is preferably 52% by mass or more, more preferably 55%. The upper limit is preferably 85% by mass or less, more preferably 80% by mass or less, and further preferably 75% by mass or less. If the content of fats and oils in the acidic emulsified liquid seasoning exceeds 50% by mass, the rich taste derived from fats and oils can be sufficiently felt.

(Amber matured egg yolk)
In the present invention, cocoon-ripened egg yolk refers to an egg yolk ripened with koji mold. By ripening egg yolk, abundant decomposition products of egg yolk components can be obtained. For this reason, the ripened egg yolk of this invention contains a free amino acid as a decomposition product of an egg yolk component, and has the umami | taste and richness derived from these in addition to the flavor characteristic of egg yolk. Thereby, it has the favorable taste that the flavor and richness derived from the flavor of egg yolk, a decomposition product, and richness were mixed. In the present invention, by blending ripened egg yolk into the acidic emulsified liquid seasoning, not only the flavor and richness of the acidic emulsified liquid seasoning can be improved, but also the oxidation odor derived from fats and oils in the later stage of storage can be suppressed. .
Moreover, in this invention, a ripening egg yolk has smoothness like a raw egg yolk or a semi-live egg yolk, for example, and has a yellow to tan color. As long as it does not impair the effects of the present invention, cocoon-ripened egg yolk is one that has been thawed after freezing, one that has been heated to inactivate an enzyme derived from gonococci (for example, 75 ° C. or higher), In order to do so, it shall include those that have been heated.

(Salt content of ripened egg yolk)
The salt content of the ripened egg yolk is preferably 1% by mass or more and 12% by mass or less, more preferably 2% by mass or more and 10% by mass or less, and further preferably 3% by mass or more and 8% by mass or less. Salt content is 12 mass% or less, saltiness can be suppressed, and the original flavor of egg yolk, the umami | flavor origin derived from an egg yolk protein degradation product, richness, etc. can be emphasized. Moreover, it becomes easy to adjust the total salt content in the acidic emulsified liquid seasoning. When the salt content is 1% by mass or more, a matured egg yolk excellent in storage stability is obtained, which is preferable from the viewpoint of distribution. In addition, by adding sodium chloride so as to have the above-described content during ripening, the enzymatic degradation of egg yolk protein is promoted, and a desired ripened egg yolk can be obtained in a relatively short ripening period. In addition, the value of the salt content of the ripened egg yolk of the present invention is a value measured using the Mole method.

(PH of ripened egg yolk)
The pH of the ripened egg yolk is preferably 4.5 or more and 7.0 or less, more preferably 5.0 or more and 6.5 or less. By adjusting the pH of the ripened egg yolk to 4.5 or more and 7.0 or less, the acidity is suppressed and it becomes easy to feel the mellow flavor peculiar to egg yolk. Furthermore, by setting the pH to 5.0 or more and 6.5 or less, the pH of the ripened egg yolk can be brought closer to the pH of the normal egg yolk (about 6 to 7), and the egg yolk mellow flavored egg yolk mature egg yolk Is particularly easy to obtain. The pH value of the ripened egg yolk is a value measured using a pH measuring device (desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and a product temperature of 20 ° C.

(Viscosity of ripened egg yolk)
The viscosity of the ripened egg yolk is preferably 1 Pa · s or more and 500 Pa · s or less, more preferably 1.5 Pa · s or more and 400 Pa · s or less, and further preferably 1.5 Pa · s or more and 100 Pa · s or less. Yes, even more preferably 1.5 Pa · s to 30 Pa · s. If the viscosity of the ripened egg yolk is within the above range, it can be easily mixed with other raw materials, and the production of the acidic emulsified liquid seasoning is facilitated.
The viscosity was measured using a BH type viscometer when the viscosity was 1 Pa · s or more and less than 20 Pa · s under the conditions of a product temperature of 20 ° C. and a rotation speed of 20 rpm. 5. When the viscosity is 20 Pa · s or more and less than 50 Pa · s, the rotor No. 6. When the viscosity is 50 Pa · s or more and less than 100 Pa · s under the condition of 2 rpm, the rotor No. 4. When the viscosity is 100 Pa · s or more and less than 200 Pa · s, the rotor No. 5. When the viscosity is 200 Pa · s or more and less than 500 Pa · s, the rotor No. 6 is a value calculated from the reading when the rotor has rotated twice after the start of measurement.

(Content of ripened egg yolk)
The content of ripened egg yolk in the acidic emulsified liquid seasoning is, for example, 0.02 parts by mass or more and 20.0 parts by mass or less with respect to 100 parts by mass of edible fats and oils in terms of solid content, and the lower limit is preferably 0. 0.05 parts by mass or more, more preferably 0.1 parts by mass or more, still more preferably 0.2 parts by mass or more, still more preferably 0.8 parts by mass or more, and most preferably 3. The upper limit is preferably 15.0 parts by mass or less, more preferably 12.0 parts by mass or less, still more preferably 10.0 parts by mass or less, and even more preferably. Is 9.0 parts by mass or less. If the content of ripened egg yolk in the acidic emulsified liquid seasoning is within the above range, the oxidized odor derived from fats and oils in the later stage of storage can be further suppressed while maintaining the flavor balance of the acidic emulsified liquid seasoning. In the present invention, the “content of ripened mature egg yolk” is calculated based on the value obtained by subtracting the salt content in the ripened mature egg yolk from the mass of the whole matured egg yolk. Moreover, solid content conversion means the part except the water | moisture content.

(egg yolk)
The egg yolk used as a raw material for the above-mentioned ripened egg yolk and the egg yolk to be mixed with the acidic emulsified liquid seasoning may be any egg yolk that is generally distributed, and it is predetermined as raw egg yolk (liquid egg yolk) or raw egg yolk. The thing etc. which performed the process of these are mentioned. Examples of the predetermined treatment include addition of salt and sugar, sterilization treatment such as pasteurization, freezing and thawing, drying and rehydration, desugaring treatment, and the like. These processes may be performed alone or in combination of two or more. The liquid egg yolk refers to those obtained by splitting eggs from birds such as chickens and separating the egg white, and include those that have been split and stored after refrigeration for a predetermined period of time and those that have been thawed after freezing.

(Yellow content)
The acidic emulsified liquid seasoning may further include an egg yolk other than the above-mentioned ripened egg yolk. The content of egg yolk other than cocoon-ripened egg yolk in the acidic emulsified liquid seasoning is preferably 0.25% by mass or more, more preferably 0.5% in terms of solid content with respect to the entire acidic emulsified liquid seasoning. % By mass or more, more preferably 0.75% by mass or more, still more preferably 1.0% by mass or more, and preferably 15% by mass or less, more preferably 12.5% by mass. Or less, more preferably 10% by mass or less, and even more preferably 7.5% by mass or less. In addition, the content of egg yolk other than cocoon-ripened egg yolk in the acidic emulsified liquid seasoning is preferably 0.5% by mass or more, more preferably 1. 0% by mass or more, more preferably 1.5% by mass or more, still more preferably 2.0% by mass or more, and preferably 30% by mass or less, more preferably 25% by mass or less. More preferably, it is 20 mass% or less, More preferably, it is 15 mass% or less. If the content of egg yolk in the acidic emulsified liquid seasoning is within the above numerical range, the richness derived from egg yolk can be sufficiently felt. Moreover, it is excellent in the balance of the taste of the whole acidic emulsified liquid seasoning, and can maintain a good emulsified state.

(Acetic acid content)
The acidic emulsified liquid seasoning can be adjusted to a pH in the above-mentioned preferable numerical range by blending acetic acid. The content of acetic acid is, for example, 0.05% by mass or more and 1.50% by mass or less with respect to the entire acidic emulsified liquid seasoning, and the lower limit is preferably 0.10% by mass or more, more preferably. 0.20% by mass or more, more preferably 0.30% by mass or more, still more preferably 0.40% by mass or more, and the upper limit is preferably 1.30% by mass or less, More preferably, it is 1.20 mass% or less, More preferably, it is 1.10 mass% or less, More preferably, it is 1.00 mass% or less. If the content of acetic acid is within the above range, the flavor of the acidic emulsified liquid seasoning can be improved while controlling the generation of microorganisms in the acidic emulsified liquid seasoning to enhance the storage stability.

(Acid material)
In addition to the above-mentioned acetic acid, an acid material may be further added to the acidic emulsified liquid seasoning. Examples of the acid material include organic acids such as citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, and succinic acid, and salts thereof, inorganic acids such as phosphoric acid and hydrochloric acid, and salts thereof, Lemon juice, apple juice, orange juice, lactic acid fermented milk and the like can be used. By blending these acid materials, the pH of the acidic emulsified liquid seasoning can be adjusted, or the flavor of the acidic emulsified liquid seasoning can be improved. The content of the acid material can be appropriately adjusted according to the target pH and the content of acetic acid.

(Thickener)
A thickener may be blended in the acidic emulsified liquid seasoning for viscosity adjustment. Examples of the thickener include gums such as xanthan gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic, processed starch, and carrageenan, and xanthan gum is preferable.

  The content of the thickener is, for example, 0.01% by mass or more and 5.0% by mass or less with respect to the entire acidic emulsified liquid seasoning, and the lower limit is preferably 0.03% by mass or more, and more. Preferably, it is 0.05% by mass or more, more preferably 0.1% by mass or more, and the upper limit is preferably 4.0% by mass or less, more preferably 3.0% by mass or less. More preferably, it is 2.0 mass% or less. If the content of the thickener is within the above range, the acidic emulsified liquid seasoning can maintain a stable emulsified state even after storage.

(Other ingredients)
The acidic emulsified liquid seasoning of the present invention can contain various raw materials that are usually used for acidic emulsified liquid seasonings as long as the effects of the present invention are not impaired. For example, seasonings such as amino acids, honey, spice extracts, protein hydrolysates, colorings and flavors, lemon juice, onions, peppers, chopped boiled eggs, parsley, capers, chives, cucumber pickles, mustard Spices such as mustard powder and pepper, lecithin, lysolecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, emulsifier such as sucrose fatty acid ester, antioxidants such as ascorbic acid and vitamin E, bacteriostatic agent and the like.

<Method for producing acidic emulsified liquid seasoning>
The method for producing an acidic emulsified liquid seasoning according to the present invention includes a step of obtaining ripened egg yolk and a step of blending ripened egg yolk in a specific ratio with respect to edible fats and oils. The method for producing an acidic emulsified liquid seasoning is, for example, mixing at least salt, water, and, if necessary, other aqueous phase raw materials such as acetic acid and a thickener, and uniformly mixing with a mixer or the like to obtain an aqueous phase raw material Prepare a mixture. Then, the ripened egg yolk obtained by the following manufacturing method and the egg yolk other than the ripened egg yolk as needed are added to the aqueous phase raw material mixture, and mixed uniformly with a homomixer or the like to obtain an aqueous phase. Subsequently, an edible oil and fat is gradually added to the aqueous phase obtained above to emulsify, and an acidic emulsified liquid seasoning in which the edible oil phase is emulsified and dispersed in the aqueous phase can be obtained.

(Manufacturing method of ripened egg yolk)
Although the manufacturing method of said cocoon-ripened egg yolk is not specifically limited, In one embodiment, mixing a cocoon, an egg yolk, and salt to obtain a mixture, and heating the obtained mixture And aging to obtain a ripened egg yolk. Hereafter, each process is demonstrated concretely.

(Step of obtaining a mixture)
In this step, at least salmon, egg yolk, and salt can be uniformly mixed according to a conventional method to obtain a mixture. The ratio of each material in the mixture is not particularly limited as long as the above-mentioned ripened egg yolk can be obtained. For example, the content of egg yolk is preferably 50% by mass or more and 95% by mass or less, and more preferably 80% by mass or more and 90% by mass or less. The content of sodium chloride is appropriately adjusted so that the matured egg yolk has the above-mentioned salt content. For example, the content is preferably 1% by mass or more and 12% by mass or less, and more preferably 2% by mass or more and 10% by mass. It is not more than mass%, more preferably not less than 3 mass% and not more than 8 mass%. In addition to the above materials, a predetermined amount of water may be added to the mixture. The mixture of the present invention may be stirred using a general stirrer such as a kneader or a mixer. Thereby, each material is mixed uniformly and ripening can be advanced.

(麹)
The cocoon used for the production of cocoon-ripened egg yolk refers to a product obtained by inoculating the following koji molds in a medium such as protein raw materials such as eggs and beans and carbohydrate raw materials such as rice and culturing. Examples of koji used for the production of koji-ripened egg yolk include egg koji cultivated with koji mold in eggs, rice koji with koji mold cultured in rice, soybean koji with koji mold cultured in soybean, wheat koji with koji mold cultured in wheat, etc. Can be used. Aspergillus oryzae selectively produces an enzyme according to the type of culture medium and culture conditions. For this reason, each cocoon contains different enzyme groups, and cocoon-ripened egg yolks with different flavors and tastes can be obtained by using different cocoons.

(Koji mold)
As the koji mold used for the production of ripened egg yolk, Aspergillus oryzae, Aspergillus sojae and the like Aspergillus luchuensis, Aspergillus luchuensis and Aspergillus luchuensis And variants thereof.

  In the present invention, an egg yolk or rice bran is preferably used, and egg yolk is more preferably used, because an egg yolk-derived egg yolk having umami and richness is easily obtained. Aspergillus contained in egg yolk can produce many proteolytic enzymes suitable for degrading egg yolk protein. That is, by using egg yolk, egg yolk protein is efficiently decomposed and ripening can proceed. For example, when egg yolk is used, the cocoon content is preferably 1% by mass or more and 10% by mass or less, and more preferably 1% by mass or more and 5% by mass or less with respect to the whole ripened egg yolk.

(Step of obtaining ripened egg yolk)
In this step, following the step of obtaining the mixture, the mixture can be aged while heating to obtain a ripened egg yolk.

(Aging)
In the present invention, aging means that an egg yolk component such as egg yolk protein is decomposed by the action of an enzyme produced by Aspergillus oryzae and an egg yolk protein degradation product is produced. Thereby, a wide variety of egg yolk protein degradation products and the like corresponding to the type of koji mold are generated, and a matured egg yolk having a complex taste is obtained. The aging in the present invention may be performed in a state where the koji mold has been killed, but a state in which at least a part remains alive is preferable. Thereby, peculiar taste and richness can be strengthened.

(Aging temperature)
The aging temperature is a temperature at which the mixture is heated in the step of obtaining the above-described ripened egg yolk, preferably 40 ° C. or more and 65 ° C. or less, more preferably 45 ° C. or more and 62 ° C. or less, and further preferably 50 ° C. It is 60 degrees C or less. Enzyme can be activated by setting it as 40 degreeC or more. Moreover, the ripened egg yolk which has a fragrant flavor by heating is obtained. Furthermore, since a certain amount of bactericidal effects can be obtained against germs other than Neisseria gonorrhoeae, the risk of contamination during processing and manufacturing is reduced. By controlling the temperature to 65 ° C. or lower, the heat denaturation of egg yolk protein can be suppressed, the viscosity is close to that of raw egg yolk, it can be easily mixed with other raw materials, and the production of an acidic emulsified liquid seasoning is facilitated. Moreover, the production | generation of an egg yolk lipid oxide can be suppressed and an astringent taste can be suppressed. The aging temperature is a temperature that is maintained substantially constant during the aging time described later, but may be increased and decreased within the above range. Further, by aging the mixture while heating at the above aging temperature, the temperature becomes the optimum temperature of the enzyme and the degradation rate can be improved, so that the aging period can be shortened. Furthermore, since the aging period is shortened, the amount of sodium chloride added can be reduced from the viewpoint of storage stability, so that it is possible to prevent umami and richness from being damaged by excessive saltiness.

(Aging time)
The aging time is preferably 24 hours or longer and 300 hours or shorter, more preferably 24 hours or longer and 240 hours or shorter, and even more preferably 48 hours or longer and 192 hours or shorter. By setting the aging time within the above range, it can be sufficiently aged to decompose the egg yolk protein and increase the richness, and the production of egg yolk lipid oxide can be suppressed and the astringent taste can be suppressed.

(manufacturing device)
For the production of the acidic emulsified liquid seasoning of the present invention, an apparatus used for the production of a normal acidic emulsified liquid seasoning can be used. Examples of such an apparatus include a general stirrer, a stick mixer, a stand mixer, a homomixer, and a homodisper. Examples of the stirring blade shape of the stirrer include a propeller blade, a turbine blade, a paddle blade, and an anchor blade.

  EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not construed as being limited to the contents of the following examples.

<Manufacture of ripened egg yolk>
First, dry whole eggs that have been crushed and dried are melted with water and inoculated with Aspergillus luchuensis (manufactured by Matsunosuke Shojiguchi Co., Ltd.) to a water content of 30%. Culture was performed for 42 hours to obtain egg yolk.
Subsequently, 4 parts by mass of salt and 10 parts by mass of egg yolk obtained above were mixed with 86 parts by mass of liquid egg yolk, aged for 3 days in an incubator at 55 ° C., and once frozen in a freezer at −30 ° C. And then thawed to obtain a liquid egg yolk mature egg yolk. The salt content of the egg yolk mature egg yolk obtained was 4% by mass, the pH was 5.8, and the viscosity measured at 20 ° C. was 16 Pa · s. These pH and viscosity values are values measured based on the method described in the pH and viscosity column of the above-described egg yolk mature egg yolk.
The egg yolk mature egg yolk stored in a low-temperature chamber at 4 ° C. was used for the production of an acidic emulsified liquid seasoning described later. The water content of the egg yolk ripened egg yolk was 58% by mass.

<Manufacture of acidic emulsified liquid seasoning>
[Examples 1 to 13, Comparative Example 1]
An acidic emulsified liquid seasoning was produced according to the blending ratio shown in Table 1. Specifically, first, vinegar, salt, and fresh water, and if necessary, xanthan gum and processed starch were mixed uniformly to prepare an aqueous phase. Thereafter, the matured egg yolk and / or egg yolk produced above was added to the adjusted aqueous phase. Subsequently, edible vegetable oil (soybean oil) is added and emulsified so that the ratio of the content of ripened egg yolk and edible oil / fat in the acidic emulsified liquid seasoning becomes the value shown in Table 1, and the emulsification treatment is performed. An emulsified liquid seasoning was prepared. In addition, the value of the salt described in Table 1 includes not only the amount of salt added when adjusting the aqueous phase but also the amount of salt in ripened egg yolk.

<PH measurement>
Regarding the acidic emulsified liquid seasonings of Examples 1 to 13 and Comparative Example 1 obtained above, a pH measuring device (desktop pH meter F-72 manufactured by Horiba, Ltd.) when the pressure was 1 atm and the product temperature was 20 ° C. Was used to measure the pH. The measurement results are shown in Table 1.

<Viscosity measurement>
For the acidic emulsified liquid seasonings of Examples 1 to 13 and Comparative Example 1 obtained above, using a BH viscometer, the rotor temperature was 25 ° C. and the rotational speed was 2 rpm. 6 was used, and the calculation was performed based on the reading when the rotor was rotated twice after the start of measurement. The measurement results are shown in Table 1.

<Sensory evaluation>
Commercially available PET containers were filled with the acidic emulsified liquid seasonings of Examples 1 to 13 and Comparative Example 1 obtained above, and a storage test was performed in a thermostat at a temperature of 25 ° C. for 60 days. About each acidic emulsification liquid seasoning after a preservation test, the trained panelist sensory-evaluated the oxidation odor and fermentation odor derived from fats and oils according to the following criteria. The evaluation results are shown in Table 1. In addition, if evaluation is 2 points or more, it can be said that it is a favorable result.
[Evaluation criteria for oxidation odor]
5: The oxidation odor derived from fats and oils was not felt at all.
4: The oxidation odor derived from fats and oils was hardly felt.
3: A slight oxidation odor derived from fats and oils was felt.
2: Although the oxidation odor derived from fats and oils was felt, there was no problem.
1: The oxidation odor derived from fats and oils was felt very strongly, and there was a problem in flavor.
[Evaluation criteria for fermentation odor]
4: Almost no fermented odor derived from ripened egg yolk, and the balance of flavor was very good.
3: Although some fermentation odor derived from ripened egg yolk was felt, the balance of flavor was good.
2: Although a fermented odor derived from ripened egg yolk was felt, there was no problem in the balance of flavor.
1: A fermented odor derived from ripened egg yolk was felt very strongly, and the flavor balance was poor.

Each of the acidic emulsified liquid seasonings of Examples 1 to 13 has two or more evaluation criteria for oxidized odor and fermentation odor after the storage test, although the content of edible fats and oils is large. There was no problem in both fermentation odors and it was good.
Since the acidic emulsified liquid seasoning of Comparative Example 1 does not contain any ripened egg yolk, the oxidized odor derived from fats and oils cannot be suppressed, the oxidized odor is felt very strongly, and there is a problem with the flavor.

Claims (7)

At least an acidic emulsified liquid seasoning containing edible fats and water,
The content of the edible oil and fat is more than 50% by mass and 90% by mass or less with respect to the whole acidic emulsified liquid seasoning,
The acidic emulsified liquid seasoning further comprises cocoon-ripened egg yolk,
Acid emulsified liquid seasoning. The content of the ripened egg yolk is 0.02 parts by mass or more and 20.0 parts by mass or less with respect to 100 parts by mass of the edible fat / oil in terms of solid content,
The acidic emulsified liquid seasoning according to claim 1. The acidic emulsified liquid seasoning has a viscosity at 25 ° C. of 5 Pa · s or more and less than 2000 Pa · s,
The acidic emulsified liquid seasoning according to claim 1 or 2. The acidic emulsified liquid seasoning is a mayonnaise-like seasoning,
The acidic emulsified liquid seasoning according to any one of claims 1 to 3. The cocoon ripening egg yolk is an egg tub ripening egg yolk,
The acidic emulsified liquid seasoning according to any one of claims 1 to 4. The cocoon-ripened egg yolk is a cocoon-ripened egg yolk obtained by aging a mixture containing cocoon, egg yolk, and salt.
The acidic emulsified liquid seasoning according to any one of claims 1 to 5. At least a method for producing an acidic emulsified liquid seasoning containing edible fats and water,
The content of the edible oil and fat is more than 50% by mass and 90% by mass or less with respect to the whole acidic emulsified liquid seasoning,
The manufacturing method is
Mixing the salmon, egg yolk, and salt to obtain a mixture;
Aging the mixture with heating to obtain a ripened egg yolk;
Blending the ripened egg yolk into the aqueous phase, followed by pouring edible fats and emulsifying,
A method for producing an acidic emulsified liquid seasoning.