JP3217529B2 - Oil-in-water acidic emulsified food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel oil-in-water type acidic emulsified food.

[0002]

2. Description of the Related Art As an arrangement of oil-in-water type acidic emulsified foods represented by mayonnaise, tartar sauce mixed with shredded vegetables and hot pepper mayonnaise added with a pungent component are known. And it is also conceivable to add a trolley as an arrangement product.

[0003]

However, a trolley having a severe deterioration in quality during storage is to be mixed with an oil-in-water type acidic emulsified food and to be put on a route of normal temperature distribution or chilled distribution as a trolley flavored seasoning. However, there is a problem that the texture unique to the trolley is reduced during storage and the commercial value is apt to be significantly reduced. An object of the present invention is to provide a novel oil-in-water acidic emulsified food to which a trolley is added and which can maintain the flavor and texture of the trolley for a long period of time.

[0004]

Means for Solving the Problems The inventors of the present invention have made various studies to achieve the above object, and have finally reached the present invention. That is, the oil-in-water type acidic emulsified food of the present invention is characterized by comprising a trolley and a gum.

Hereinafter, the present invention will be described in detail. In the description of the present invention, hereinafter, "%" means "by weight". In the present invention, the oil-in-water acidic emulsified food typically refers to an oil-in-water acidic emulsified food such as mayonnaise or emulsified dressing, and usually contains 10 to 90% of an oily raw material. It has a pH value of about 2 to 5.

[0006] The trolley refers to raw yams that have been ground with a metal mortar or the like. This may be one that has been frozen, stored once after being ground, and then thawed. The degree of the rubbing is not particularly limited as long as it has a smooth texture. In addition, if there is an access to the toro,
It may be used after being slightly exposed to a thin mixture of acid and salt. Although the mixing ratio of the trolley can be adjusted to the taste, it is preferably about 5 to 60% based on the total weight of the final product. If the amount is too small, it is difficult to produce the texture unique to the trolley, and if the amount is too large, the viscosity of the product becomes too high to use. Usually, it is more preferably 10 to 40%.

The gum used in the present invention includes guar gum, xanthan gum, tamarind gum, locust bean gum, karaya gum and the like. These may be used alone or as a mixture of two or more. Among these gums, guar gum is particularly suitable because it has a unique stringiness and therefore has a texture and properties similar to trolles in emulsified foods and a remarkable alternative function to trolles. . The mixing ratio of the gum substance depends on the type used, but it is 0.05 to 2.0 with respect to the total weight of the final product.
%, More preferably 0.1 to 1.0%. If the compounding ratio of the gum substance is small, the function of maintaining the flavor and texture of the trolley is insufficient, and if it is too large, the thickening effect of the gum substance becomes unnecessarily large, which rather impairs the natural trolling texture. Because.

The oil-in-water type acidic emulsified food of the present invention comprises the above-mentioned trolley and gum, the basic raw materials such as fats and oils, acidic raw materials (usually vinegar), and an emulsifier for emulsifying them into an oil-in-water type. In addition to (egg yolk), other optional sub-materials can be blended as long as the object of the present invention is not impaired. Examples of the 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 trolley that has been rubbed down in advance and stored frozen. Then, about 1
An aqueous solution in which gum is dissolved to a concentration of 〜2% and mayonnaise (the ratio of oily raw material is about 50 to 80%) are prepared. Then, the three components are uniformly mixed at an equal ratio using a mixer or the like. If it is desired to prevent the entrapment of air bubbles, a degassing mixer may be used. In addition, appropriate seasonings, such as sodium glutamate and spices, are added according to the flavor desired for the product.

The oil-in-water type acidic emulsified food obtained in this manner is suitable for use in sashimi of fish and shellfish and for use as a topping material for buckwheat and udon. Especially for the sake of sashimi, there is an advantage that sashimi etc. can be moderately and uniformly applied, and sometimes buckwheat noodle soup and noodle soup are mixed with trolley and eat, but in such cases, it is simple Although the trolley itself is difficult to dissolve and disperse in the noodle soup, it is extremely easy to use if it is prepared into an emulsified food containing the trolley in advance.

[0011]

In general, even if a trolley is stored in a chilled state, quality deterioration such as a decrease in viscosity occurs even when stored in a chilled state. This tendency is the same in emulsified foods. However, when a gum is used in combination with a trolley as in the present invention, the flavor of the trolley is less likely to deteriorate over time. Although the reason is not clear, it is speculated that the gum used in combination with the trolley complements the texture and properties of the trolley, which deteriorates in emulsified foods.

[0012]

【Example】

Example 1 Raw materials having the following composition were uniformly mixed using a degassing mixer to produce an oil-in-water acidic emulsified food. This oil-in-water type acidic emulsified food had a trolley flavor and texture comparable to that before storage, even when stored in a chilled state (5 ° C.) for one month. Ingredients Composition (%) Mayonnaise (80% fat) 34 Toro (thawed frozen) 33 Guar gum 0.5 Fresh water Remaining ─────────────── １００ Total 100%

[0013] As a comparative product, an oil-in-water acidic emulsified food was produced under the same conditions as in Example 1 except that guar gum was not used and gelatinized starch was used instead.
When this comparative product was stored in a chilled state (5 ° C.) for one month, the texture of the trolley was significantly impaired, and the commercial value was significantly lower than before storage. Further, the emulsified state also lacked stability.

Example 2 Raw materials having the following composition were uniformly mixed with a degassing mixer to produce an oil-in-water acidic emulsified food. The oil-in-water type acidic emulsified food had a trolling texture almost equal to that before storage even when stored in a chilled state (5 ° C.) for one month. Ingredients Composition (%) Mayonnaise (80% fat) 34 Tororo (thawed frozen) 40 Xanthan gum 0.5 White soy sauce 8 Glucose fructose sugar 7 Salt 1 Fresh water Remaining ───── １００ Total 100%

[0015]

According to the present invention, an oil-in-water type acidic emulsified food which can maintain the texture and flavor of a trolley even when stored in a chilled state for a long period of time is provided.

──────────────────────────────────────────────────の Continued on the front page (58) Fields surveyed (Int. Cl. ⁷ , DB name) A23L 1/24 JICST file (JOIS) JAFIC file (JOIS)

Claims (1)

(57) [Claims] 1. An oil-in-water type acidic emulsified food characterized by comprising a trolley and a gum.