JPS61135566A - Mayonnaise like food - Google Patents

Abstract

PURPOSE:The titled food having the same degree of viscosity as that of ground fish for boiled fish paste before heating, and being gelatinized after heating, obtained by heating and coagulating an acidic emulsified food containing fats and oils, and protein having thermally coagulating properties. CONSTITUTION:An acidic emulsified food containing (A) preferably 30-60wt% fats and oils, and (B) preferably 10-40wt% protein having emulsifying power and thermally coagulating properties, preferably at 2.5-5.0pH, is coagulated under heating, to give the aimed food.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to the production of a mayonnaise-like food product that uses yeast that is fluid at room temperature and that becomes solid upon heating. Mayonnaise is usually composed of fats and oils, vinegar, and chicken eggs, and is a soft paste with fluidity and adhesive properties, so it has poor moldability, and is often used to fill foods that turn into liquids when heated, such as fish cakes, sausages, etc. It was not possible to process them into one piece.

The present invention solves these problems and provides a mayonnaise-like food product that can be processed integrally with food products that undergo thermal processing. That is, when unheated, it has a viscosity comparable to that of Kama Mko's crushed surimi or sausage cutting yeast, and when it is heated and the fish or livestock meat is thermally coagulated, it is thermally coagulated in the same way. Mayonnaise of any shape may be filled in the center of fish cakes or sausages, or mayonnaise may be applied to the surface of them.
It is possible to integrate them by laminating them in the center.

In addition, since it becomes a glue after heating, it is convenient because it does not stick or flow even if it is cut when eaten or pinched with fingers.Next, the present invention will be explained in detail.

The oils and fats used for the water droplet may be either vegetable or animal fats as long as they are edible oils or fats, or processed oils and fats thereof may be used. For example, soybean oil, rapeseed oil, cottonseed oil, corn oil, coconut oil, coconut oil, lard, beef tallow, hydrogenated fats, fractionated fats, transesterified fats, blended fats, etc. O The protein used has emulsifying power and heat coagulability, and either vegetable protein or animal protein, or two or more kinds thereof are used in combination. Vegetable proteins include soy protein, wheat gluten, etc., and animal proteins include pollack and other fish proteins, animal meat proteins such as cow, pig, sheep, and chicken, milk casei, and Milk proteins such as salt, blood proteins, and egg proteins such as whole eggs or egg yolks are included.

As acidulants, in addition to table vinegar such as brewed vinegar and synthetic vinegar, fruit juice,
Organic acids etc. are used.

In addition to the above essential ingredient #1, as auxiliary raw materials (starch as a thermal coagulation aid, (2) various protein powders, dextrin, cellulose preparations, etc. to adjust the consistency of the starch),
3) It does not depart from the scope of the present invention to use seasonings, spices, coloring agents, etc. for the purpose of improving the taste of foods.

The starches mentioned in (1) above include potato starch, wheat starch, corn starch, waxy starch, sweet potato starch, evening starch starch, etc., as well as oxidized starches, roasted starches, esterified starches, and etherified starches. Starch, cross-linked starch, acid-treated starch, enzyme-treated starch, etc. can be used as long as it does not have emulsifying power but glues after heating.

(2) As the viscosity adjusting agent, there are various white powders such as soybean protein powder, wheat gluten powder, egg white powder, casein powder, etc., such as agar, kattaty, /''7-1!
Thickeners such as dextrin powder, dextrin powder 1, cellulose powder, etc. are also used.

(3) As seasonings, salt, sucrose and other saccharides and their reduced products, As I luteme and other sweeteners, glutamic acid and its salts, inosinic acid, guanylic acid and their salts are used. As spices, black pepper, mustard, cinnamon, mace, and other ingredients are used in combination with the product, and as coloring agents, synthetic colors as well as natural pigments such as glucmin, carotene, and crotin can be used.

The acidulant ranges from 10 to 40%, and if the acidulant is vinegar, it is 10%.
~25%, but for organic acids, the amount equivalent to vinegar is sufficient, and the - of the product ranges from 2.5 to 5. If the amount falls within the range o, the purpose of water droplets can be achieved.

K, which performs the water droplet process, adds fats and oils to the system of food white, acidulant, and auxiliary raw material details (no change in content) and emulsifies them. For emulsification, any conventional emulsifying machine can be used, but since the viscosity of the product is relatively high, cutters with large shearing force, such as the Steffan cutter, Roggekude, etc., are particularly suitable.

First, the fats and oils are removed (the N material is hydrated and mixed. At this time, a part of the acidulant may be mixed after adding the fats and oils.

Next, the mixture is stirred while adding oil and fat to obtain an emulsion.

The auxiliary raw materials may be added after emulsification. Preferably, after finishing the emulsification, the emulsified particles are further passed through a colloid mill to make the emulsified particles finer, thereby improving the emulsion stability.

The emulsion obtained by smelling was measured using a yeast-like M (texturometer (Granger: 20 m + φ, sample pan near 0 φ, 18 mm thick, clearance: 2 mm, voltage: lO
Gishito. Chart speed: 750 cod A) Hardness H,
102 dyn/cf, adhesion (Ascf) 4~
20, more preferably hardness 4×10 to 1.3×102
d Roux, adhesion of 5 to 18), and any molding is possible. If heated after molding, it will turn into a solid mayonnaise-like food and a solid mayonnaise-like food product will be obtained (no change in content). Also, before and/or after heating (including at the same time as heating) with other foods, such as fish paste products, fish eggs, etc.
It can also be condensed to produce a solid mayonnaise processed food.

Next, the present invention will be further explained with reference to Examples.

Experimental example 1 Whole egg 100019? Kude (manufactured by TK Sacilize, R-6V type) K, salt 70g, rl-7
J (complex seasoning manufactured by Ajinomoto Co., Inc.) 152, sugar so9
, 30g of mustard, Whitey, Gu-101 and potato starch 200II were added and stirred at 1.500 rpm for 0.5 minutes to disperse. Next, add ``Azizolone H8J (soy protein manufactured by Ajinomoto Co., Inc.) 20019, and add 3.00
After stirring at 3.000 rpm for 1 minute, brewed vinegar 200II was added dropwise. Next, 1,001 g of corn oil was added over 2 minutes while stirring at 3.00 rpm, and then 200.9 tons of brewed vinegar was added dropwise for 0.5 minutes to finish the mixture. Finally, casein sodium 300F
was added and stirred at 3,000 rpm for 1 minute to obtain a yeast-like emulsion.

Quartz is a fluid yeast that can be molded and
By heating at 5°C for 20 minutes, a solid mayonnaise-like food was obtained, with no separation of oil or fat. From the combination list in Table 2, put soy protein, whole eggs, seasonings, and spices into a Stephan cutter 0M12 type, and 1500 rpm.
The mixture was stirred and mixed for 1 minute at m, and then an amount of IA of table vinegar was added, and the mixture was further stirred for 1 minute.

Add soybean oil in 3 portions, each at 3.00 orp.
The mixture was stirred for 1 minute at a time, and the remainder of the vinegar was added and stirred for another 1 minute to complete emulsification. Finally, add egg white powder to the plate.
Using this two-color molding machine, kamaboko raw material was used for the outer body, a semicircular nozzle with a radius of 3 (radius 3) was attached, and a spiral nozzle was attached to the inside of the molding machine to fill mayonnaise paste.The following was extrusion molded using a conventional method. A kamaboko with a plate was prepared, heated in a steam bath for 25 minutes, and then cooled with air to obtain a kamaboko with a plate filled with swirled mayonnaise.

Example 3 Pork yeast for sausages was prepared according to the formulation shown in Table 3. Mayonnaise yeast was prepared according to Table 4. That is, whole eggs, starch, seasonings, and spices.
The mixture was placed in a mold 12, stirred and mixed at 1,500 rpm for 1 minute, half of the vinegar was added and stirred for 0.5 minutes, and oil and fat were added in three portions, stirring for 1 minute at 3,000 rpm each time. Next, the remaining half of the vinegar was added and stirred for 1 minute. After the crystal was passed through a colloid mill (Deisno-Ya-Sumiru D type, manufactured by Hoiyo Iron Works), it was again placed in a Stefan cutter, which was fitted so as to extrude mayonnaise yeast from the casein sodium stuffer. Drive both air stuffers at the same time and
Dan casing 4240 (manufactured by Futatsuze) was filled with VC. The casings are spaced approximately 1051 times apart from Ji! Then, it was passed through an iron rod and dried in a smoking room at 60°C for 10 minutes, smoked at 65°C for 20 minutes, and treated with Galair at 5°C for 40 minutes. Next, cool in running water for 30 minutes, and
It was air-dried at ℃ to obtain mayonnaise-filled sausage.

Table 1 Table 2 Table 3 Table 4

Claims (1)

[Claims] 1. A solid mayonnaise-like food product characterized by being made by heating and coagulating an acidic emulsified food product containing fats and oils and a protein having emulsifying power and heat coagulability. 2. The solid mayonnaise-like food according to claim 1, which contains 30 to 60% by weight of oil and fat, 10 to 40% by weight of protein, and has a pH of 2.5 to 5.0. 3. A solid mayonnaise-like food-containing food characterized by combining an acidic emulsified food containing fats and oils and a protein with emulsifying power and thermal coagulation with other foods before and/or after heat coagulation. 4. Claim 3, characterized in that an acidic emulsified food containing 30 to 60% by weight of fats and oils and 10 to 40% by weight of protein and having a pH of 2.5 to 5.0 is combined with other foods. Foods listed in section. 5. The food according to claim 3, wherein the other food is a fish paste product or a fish egg product. 6. The heating properties of acidic emulsified foods are hard 20.3 x 10^2 ~
The food according to claim 3, characterized in that it has an adhesiveness of 1.5×10^2 dyn/cm^■ and an adhesion of 4 to 20.