JPH06276999A - Oil in water type acidic and emulsified food - Google Patents

Abstract

PURPOSE:To obtain a new oil in water type acidic and emulsified food, mixed with grated yam (tororo) and capable of keeping taste and eat feeling of the grated yam for a long term. CONSTITUTION:The oil in water type acidic and emulsified food is characterized by compounding grated yam and a gummy matter into the food.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a novel oil-in-water acidic emulsified food.

[0002]

2. Description of the Related Art As an arrangement of oil-in-water acidic emulsified food represented by mayonnaise, tartar sauce mixed with chopped vegetables and hot pepper mayonnaise added with a spicy ingredient are known. Also, it is also possible to add a tororo as an arranged product.

[0003]

However, the tororo, which is severely deteriorated in quality during storage, should be mixed with an oil-in-water type acidic emulsified food and put on the route of normal temperature distribution or chilled distribution as a seasoning having a trollo flavor. However, there is a problem in that the texture peculiar to the trolley is deteriorated during storage and the commercial value is apt to be remarkably reduced. An object of the present invention is to provide a novel oil-in-water acidic emulsified food product to which tororo is added, and the taste and texture of the tororo can be maintained for a long period of time.

[0004]

Means for Solving the Problems The present inventors have made various studies to achieve the above object, and finally arrived at the present invention. That is, the oil-in-water acidic emulsified food of the present invention is characterized in that it comprises a mixture of trolley and gum.

The present invention will be described in detail below. In the description of the present invention, hereinafter, "%" is all referred to as "weight comparison". In the present invention, the oil-in-water acidic emulsified food typically refers to an oil-in-water acidic emulsified food as shown in mayonnaise or emulsifying dressing, and usually contains 10 to 90% of an oily raw material. It has a pH value of about 2 to 5.

[0006] Tororo refers to fresh yams grated with a mortar or mortar. This may be grated, then frozen and stored, and then thawed. The degree of rubbing is not particularly limited as long as it has a smooth texture. In addition, if there is an accelerator in Tororo,
It may be used after being lightly exposed to a thin mixed solution of acid and salt. The blending ratio of the trolley can be adjusted according to preference, but it is preferably about 5 to 60% based on the total weight of the final product. This is because if the amount is too small, the texture peculiar to the trolley is hard to appear, and if the amount is too large, the viscosity of the product becomes too high and it is difficult to use. Usually, 10 to 40% is more preferable.

Examples of gums used in the present invention include guar gum, xanthan gum, tamarind gum, locust bean gum and karaya gum. These may be used alone or as a mixture of two or more kinds. Among these gums, guar gum is particularly suitable because it has a peculiar stringing property and thus has a texture and properties similar to those of tororo in emulsified foods and has a remarkable alternative function of tororo. . The gum content depends on the kind used, but is 0.05 to 2.0 with respect to the total weight of the final product.
% Is preferable, and 0.1 to 1.0% is more preferable. If the proportion of gum is low, the function to maintain the flavor and texture of the toro will be insufficient, and if it is too high, the thickening effect of the gum will be unnecessarily large, and the natural texture of the toro will be impaired. Because.

[0008] The oil-in-water acidic emulsified food of the present invention comprises the above-mentioned trolls and gums, as well as the basic raw materials such as fats and oils, acidic raw materials (usually vinegar), and an emulsifying agent for emulsifying these into an oil-in-water type. In addition to (eg, egg yolk), other optional submaterials can be blended within a range not impairing the object of the present invention. Examples of this auxiliary material include soy sauce, sugar, salt, sodium glutamate, spices, antioxidants, phosphates and other chelating materials, and fresh water.

Next, a typical method for producing the oil-in-water acidic emulsified food of the present invention will be described. First, thaw the toro that had been grated in advance and stored frozen. Then about 1
An aqueous solution in which a gum substance is dissolved to a concentration of ˜2% and mayonnaise (ratio of oily raw material is about 50 to 80%) are prepared. Then, the three components are uniformly mixed in equal proportions using a mixer or the like. If it is desired to prevent the entrainment of air bubbles, a degassing type mixer may be used. In addition, appropriate seasonings such as sodium glutamate and spices are added according to the desired flavor of the product.

The oil-in-water acidic emulsified food thus obtained is suitable for sashimi of fish and shellfish and for use as a top coat for buckwheat and udon. In particular, it has the advantage that it can be evenly and evenly applied to sashimi and other ingredients for yamakake, and it may be eaten by mixing noodle soup of buckwheat noodles and udon and tororo. Natroro itself is difficult to dissolve and disperse in noodle soup, but if it is made into an emulsified food preliminarily mixed with Trolo, it becomes very easy to use.

[0011]

In general, even if the tororo is stored in a chilled state, it deteriorates in quality such as a decrease in viscosity, and the texture and properties typical of the tororo are easily lost over time. This tendency is the same in the emulsified food. However, as in the present invention, when a gum substance is used in combination with the toro, it is difficult for the flavor of the toro to deteriorate over time. The reason for this is not clear, but it is presumed that the gum quality used in combination with the toro complements the texture and properties of the toro that deteriorates in the emulsified food.

[0012]

【Example】

Example 1 Raw materials having the following formulations were uniformly mixed using a degassing mixer to produce an oil-in-water acidic emulsified food product. This oil-in-water acidic emulsified food had a tororo flavor and texture comparable to those before storage even when stored in a chilled state (5 ° C.) for 1 month. Types of raw materials Blend (%) Mayonnaise (80% of fats and oils) 34 Tororo (Thawed frozen product) 33 Guar gum 0.5 Fresh water Remaining amount ──────────────── ────────── Total 100%

As a comparative product, an oil-in-water acidic emulsified food product was produced under the same conditions as in Example 1 except that guar gum was not blended and gelatinized starch was used instead.
This comparative product was stored in a chilled state (5 ° C.) for 1 month, but the texture of the tororo was significantly impaired, and the commercial value thereof was remarkably reduced as compared with that before storage. Further, the emulsified state also lacked stability.

Example 2 An oil-in-water acidic emulsified food was manufactured by uniformly mixing the raw materials having the following composition with a deaeration mixer. This oil-in-water acidic emulsified food had a tororo texture comparable to that before storage even when stored in a chilled state (5 ° C.) for 1 month. Types of raw materials Combination (%) Mayonnaise (80% of fats and oils) 34 Tororo (thawed frozen product) 40 Xanthan gum 0.5 White soy sauce 8 Glucose fructose syrup 7 Salt 1 Fresh water Remaining amount ───── ──────────────────── Total 100%

[0015]

INDUSTRIAL APPLICABILITY The present invention provides an oil-in-water acidic emulsified food capable of maintaining the texture and flavor of tororo even if it is stored in a chilled state for a long time.

Claims (1)

[Claims] 1. An oil-in-water acidic emulsified food, characterized in that toro and gum are blended.