JPH11290021A - Production of solid mayonnaise and solid mayonnaise - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing mayonnaise solid at normal temperature, and, when heated, melted into paste or capable of still retaining the solid shape, and to obtain the above mayonnaise. SOLUTION: This method for producing solid mayonnaise comprises steps of (1) mixing vinegar, the white of an egg, a seasoning, emulsion stabilizer, gelling agent and spice with water kept at a given temperature, (2) adding protein, soluble in the above mixture under heating, to the mixture, (3) mixing the above mixture with a mixture of a first edible fat having a melting point of 20 to 35 deg.C and second edible fat having a cloud point of 5 to 15 deg.C mixed in an optional ratio, (4) emulsifying/stabilizing the above mixture while keeping temperature at 25 to 50 deg.C, and (5) cooling the mixture. This gives the mayonnaise solid at normal temperature, and, when heated, melted into paste or capable of still retaining the solid shape.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a solid mayonnaise having shape retainability capable of maintaining a solid state, and a solid mayonnaise.

[0002]

2. Description of the Related Art In general, mayonnaise is mainly composed of vegetable oil, egg yolk, vinegar, and salt, to which a seasoning such as sugar, starch syrup, sodium glutamate, and a spice such as pepper powder and pepper are appropriately added and emulsified into an oil-in-water type. The normal fat content is 70 ~
80% by weight emulsified dressing, a kind of sauce.

[0003] Usually, such mayonnaise is a high-viscosity fluid, so it is necessary to use synthetic resin bags or water-resistant containers when selling it.
There are inconveniences in that the packaging means is troublesome and its use is restricted because of the high viscosity fluid.
In addition, since the conventional mayonnaise is in the form of a soft paste having fluidity and adhesiveness, it is loaded into food that gels by heating or the like, for example, loaded into food such as kamaboko or sausage, or integrated into a stack. There is also an inconvenience that it is impossible to perform the processing.

In view of such a problem, the present applicant has proposed, for example, the description in Japanese Patent Publication No. 61-48903. The proposed mayonnaise aims to provide a method for producing solid mayonnaise having a hardness of cheese or more, which can simplify packaging and expand its use, and achieves the object. For this purpose, an aqueous solution in which gelatin and waste powder are blended, and mayonnaise containing egg yolk, salad oil and brewed vinegar as main components are kneaded.

[0005] As another method for producing solid mayonnaise, for example, those described in JP-A-61-135566 and JP-A-63-59867 are known. In the former proposal, solid mayonnaise is obtained by heating and coagulating an acidic emulsified food containing fats and oils and a protein having emulsifying power and heat coagulability. Therefore, according to this production method, when not heated, it has the same viscousness as mashed ground meat or cut paste of sausage. Since it is solidified, it is possible to perform an integrated process such as filling the center of the kamaboko or sausage with any mayonnaise, or applying the shape to the surface thereof, or laminating them at the center thereof.

In the latter proposal, fats and oils, egg yolk, vinegar,
In producing a mayonnaise-like food using seasonings and spices, a low-melting palm oil fraction having an iodine value of 61 or more was used as a fraction.
By using an oil or fat containing 0 to 100% by weight in combination with a heat-coagulable protein, a mayonnaise-like food excellent in emulsion stability and heat-resistant shape retention can be produced. As a result, there is obtained an advantage that the emulsification does not occur during storage, especially at a low temperature, and that the shape of the baked confectionery do not lose its shape even when baked by topping.

However, in recent years, with the diversification of processed food products requiring mayonnaise and the diversification of the food processing methods, solid mayonnaise having characteristics that can be adequately adapted to the purpose of use has been desired. ing. However, as described above, the conventional method for producing solid mayonnaise cannot produce a solid mayonnaise having a shape corresponding to the purpose of use.

[0008]

As described above, in the conventional method for producing solid mayonnaise, in order to simplify the packaging means and to improve the processing method utilizing the solid shape, the mayonnaise which is merely a fluid is solidified. Produced in the form, or to prevent the emulsification destruction during low-temperature storage or to enable the processing to be integrated with the food that gels by heat treatment, to propose a solid mayonnaise having properties according to it, For example, it has a solid shape at room temperature and dissolves in a paste form depending on the heating temperature, but there is a problem that a solid mayonnaise having shape retention properties capable of maintaining this shape cannot be manufactured.

Accordingly, the present invention has been made in view of the above problems, and has a solid shape at room temperature but can be melted into a paste at a heating temperature or can maintain a shape after heating. It is an object of the present invention to provide a method for producing solid mayonnaise having properties and to provide solid mayonnaise.

[0010]

According to the first aspect of the present invention, there is provided a method for producing solid mayonnaise comprising: vinegar, egg liquid, seasoning,
An emulsion stabilizer, a gelling agent and a spice are mixed with fresh water heated to a predetermined temperature, and a heat-soluble protein is added to the mixture to obtain a first edible product having a melting point of 20 ° C to 35 ° C. A mixture of fat and oil and a second edible vegetable fat and oil having a cloud point of 5 ° C. to 15 ° C. is mixed at an arbitrary mixing ratio, and the mixture is mixed at 25 ° C. to 50 ° C.
It is characterized by emulsifying and stabilizing the mixture at a temperature of ° C., followed by cooling.

According to a second aspect of the present invention, there is provided a method for producing a solid mayonnaise according to the first aspect, wherein the first edible oil or fat has an iodine value of 4 or less.
When a high melting point fat of 0 to 90 is used, only the high melting point fat is mixed without mixing the second edible vegetable fat or oil, or a salad as the second edible vegetable fat or oil. It is characterized by being mixed with an oil.

The method for producing solid mayonnaise according to the third aspect of the present invention is the method for producing solid mayonnaise according to the first aspect, wherein the first edible fat and oil have a high melting point and the second edible fat and oil. When salad oil as vegetable oil is mixed at an arbitrary mixing ratio, in order to stabilize emulsification, it is possible to adjust the hardness by changing the heat retention temperature,
When these temperatures are low, they are soft, and when they are high, they are hard.

According to a fourth aspect of the present invention, in the method for producing a solid mayonnaise according to any one of the first to third aspects, the heat-soluble protein is, for example, gelatin, collagen or gelatin. It is at least one of a heat-soluble protein processed product as a raw material and a heat-soluble protein processed product using collagen as a raw material. By varying the blending amount of this heat-soluble protein, the heat-soluble protein has a hardness corresponding to the heating temperature during heating. It is characterized in that it can be adjusted.

The solid mayonnaise according to the fifth aspect of the present invention is obtained by mixing vinegar, egg liquid, seasoning, an emulsion stabilizer, a gelling agent, and a spice in fresh water heated to a predetermined temperature. Melting point 20 ° to the one obtained by adding heat-soluble protein
First edible fat and oil at C to 35 ° C and cloud point 5 ° C to 15 ° C
And a mixture obtained by mixing the second edible vegetable oil and fat at an arbitrary mixing ratio, emulsifying and stabilizing the mixture at a temperature of 25 ° C. to 50 ° C., and then cooling to obtain the mixture. It is.

According to the first aspect of the present invention, the melting point is 20
The first edible fat and oil having a cloud point of 5 ° C to 15 ° C.
By mixing a mixture of the second edible vegetable oil and fat of C at an arbitrary mixing ratio, it can be melted or kept in a solid state depending on the temperature at the time of heating, while being solid at normal temperature. A solid mayonnaise having shape retention properties is obtained. Furthermore, by adding a heat-soluble protein, it is possible to obtain shape retention under refrigeration and freezing,
Shape retention that maintains a solid shape according to the heating temperature when heated is obtained. Thereby, not only freezing resistance and heat resistance, but also a solid mayonnaise that does not exist conventionally has solid shape at room temperature but has a shape retaining property capable of melting or depending on the temperature at the time of heating, or capable of maintaining a solid state. Can be manufactured. In addition, freezing resistance makes it possible to prevent emulsification destruction during long-term storage or refrigeration, and it is possible to provide solid mayonnaise satisfying taste, texture, appearance, and the like.

According to the second aspect of the present invention, when a high melting point oil having an iodine value of 40 to 90 is used as the first edible oil and fat, the second edible vegetable oil and fat are mixed without being mixed. By mixing only fats and oils, shape retention at higher temperatures can be obtained. In addition, by mixing the high melting point fat and oil and the salad oil as the second edible vegetable fat and oil together, it is possible to adjust the solid shape thereof,
Optimum shape retention can be obtained.

According to the third aspect of the invention, it is the same as the first aspect of the invention, except that a high melting point fat as the first edible fat and a salad oil as the second edible vegetable fat are used. When mixed at an arbitrary mixing ratio, in order to stabilize the emulsification, it is possible to adjust the hardness by changing the heat retention temperature, and when these temperatures are low, it is soft,
On the other hand, when it is high, solid mayonnaise can be produced.

According to a fourth aspect of the present invention, there is provided the same as the first to third aspects of the invention, except that the heat-soluble protein is gelatin, collagen, a heat-soluble protein processed product using gelatin as a raw material, By using at least one of the heat-soluble protein processed products using collagen as a raw material and further varying the blending amount of the heat-soluble protein, the hardness according to the heating temperature can be adjusted. The shape retention is also stable. Thereby, depending on the heating temperature, it is possible to produce a solid mayonnaise that has melted out or is insoluble in a solid state.

According to the fifth aspect of the present invention, while being solid at room temperature, it melts out by heating,
Alternatively, it is a solid mayonnaise having characteristics capable of maintaining a solid state.

[0020]

Embodiments of the present invention will be described below.

The method for producing solid mayonnaise according to the embodiment of the present invention comprises a seasoning such as vinegar / egg liquid, salt / sugar, an emulsion stabilizer (thickening polysaccharide, milk protein, starch), a gelling agent. , Spices and the like are mixed in water heated to a predetermined temperature, and a heat-soluble protein is further added to the mixture, followed by stirring to obtain a slurry-adjusted mixture (hereinafter, referred to as slurry). Then, the slurry is added, for example, with a melting point of 2
A first edible vegetable oil at 0 ° C. to 35 ° C. and a salad oil as a second edible vegetable oil at a cloud point of 5 ° C. to 15 ° C. are further mixed and stirred at an arbitrary mixing ratio, 25 ° C ~
After the emulsion is stabilized at a predetermined temperature of 50 ° C., it is cooled.

The solid mayonnaise according to the embodiment of the present invention includes seasonings such as vinegar and egg liquid, salt and sugar, emulsion stabilizers (thickening polysaccharides, milk protein, starch), gelling agents, and spices. And the like are mixed with water heated to a predetermined temperature, and further, a heat-soluble protein is added to the mixed solution, and then, a slurry is obtained in a slurry-adjusted state by stirring. A first edible vegetable oil at C to 35 ° C and a salad oil as a second edible vegetable oil having a cloud point of 5 ° C to 15 ° C are mixed at an arbitrary mixing ratio, stirred, and mixed at 25 ° C. After emulsification and stabilization at a predetermined heat retention temperature of C to 50 ° C., the mixture is obtained by cooling.
Although it is solid at room temperature, it has a shape retention property that can be melted out by heating or maintain a solid shape when heated.

Examples of the first edible vegetable oil include hardened soybean oil, hardened rapeseed oil, palm olein, palm stearin and the like. Further, as the first edible vegetable oil, for example, only a high-melting oil (iodized 40 to 90) may be used, or the high-melting oil and the salad oil as the second edible vegetable oil may be optimally used. They may be mixed and used in an appropriate mixing ratio.

When only high melting point fats and oils are used, a solid mayonnaise characterized by a texture having spreadability and spreadability having plasticity can be obtained. As described above, it is characterized by having an extremely hard cheese-like or higher hardness.

When a mixture of the high melting point fat and oil and the salad oil as the second edible vegetable oil and fat is used in an optimum mixing ratio, the shape retention property is usually 20 ° C. to 25 ° C. When eaten, a solid mayonnaise having a proper smoothness at the temperature in the mouth is obtained. As described above, it is characterized by having smoothness like mayonnaise or butter at the mouth temperature.

Further, by using such edible vegetable oil, the shape retention at low temperature, that is, the shape retention under refrigeration / freezing can be obtained.

Further, when the high melting point fat as the first edible vegetable fat and the salad oil as the second edible vegetable fat are mixed at an arbitrary mixing ratio, the heat retention temperature is adjusted to stabilize the emulsion. This makes it possible to adjust the hardness, and when these temperatures are low, a soft mayonnaise is obtained which is soft, and when the temperature is high, it becomes hard.

Further, as the above-mentioned heat-soluble protein, for example, gelatin or a heat-soluble protein processed product using gelatin as a raw material is used. Can be. That is, the hardness according to the heating temperature can be adjusted, and the shape retention at this time is also stabilized. Thereby, by adjusting the amount of gelatin, heating may be performed to obtain a specification that can be melted out, and a solid mayonnaise having a specification that does not melt in a solid state can be produced.

As the heat-soluble protein, collagen or a heat-soluble protein processed product using collagen as a raw material may be used in addition to gelatin.

Further, in the embodiment of the present invention, in order to obtain a required rigidity shape according to various kinds of usage purposes, the above-mentioned first shape is required.
Edible vegetable oils and fats, salad oil as the second edible vegetable oil and fat, and heat-soluble protein can be used in appropriate combination.

As a result, for example, a product having a solidification and shape-retaining property at room temperature and refrigeration by cooling, a solid product having an arbitrary shape by heating, for example, a product having a specification of melting smoothly depending on a heating temperature, or It is possible to produce a solid mayonnaise having extremely wide range of properties, such as a product with a specification that maintains a solid solid shape.

As a heat-soluble protein, for example, gelatin is used to obtain shape retention under refrigeration and freezing, but as a material that further enhances heat coagulation during heating,
For example, a heating gelling agent such as a protein agent or a chicken egg may be added. Thus, the heating temperature is higher than the temperature at which the protein is thermally coagulated, and the higher the temperature is between 75 ° C and 90 ° C, the more the shape retention can be maintained.

Experiments for producing solid mayonnaise (Examples 1 to 3) were carried out based on the method for producing solid mayonnaise according to the embodiment of the present invention. Table 1 shows the raw material components of the solid mayonnaise produced in each of the examples.

[0034]

[Table 1] (Example 1) In the first step of Example 1, as shown in Table 1 above, brewed vinegar and water were heated to 39 ° C. This is put into a small electric whipper, and a mixture of salt, sugar, sodium glutamate, spices, emulsion stabilizer (thickening polysaccharide, milk protein, starch) and gelling agent well mixed in advance is stirred into the small electric whipper. We gradually put in. After the addition, the mixture was further stirred for 3 minutes to obtain a slurry.

Next, as a second step, sterilized chicken eggs were added to the slurry and stirred for 30 seconds.

In a third step, the hardened edible oil as the first edible vegetable oil and the salad oil as the second edible vegetable oil, which have been previously dissolved at 80 ° C., are heated to 38 ° C.
This was gradually added to the mixed solution obtained in the second step over 3 minutes. After the introduction, finishing stirring was performed for 1 minute, and the mixture was passed through a colloid mill. The processed product at this time was a 27 ° C pasty mayonnaise-like food (O / W type).

In the fourth step, the mayonnaise-like food obtained in the third step is further placed in a refrigerator at 8 ° C. for 1 hour.
The mixture was cooled overnight to obtain solid mayonnaise.

Example 2 In the first step of Example 2, as shown in Table 1 above, brewed vinegar and water were heated to 39 ° C. This is put into a small electric whipper, and a mixture of salt, sugar, sodium glutamate, spices, emulsion stabilizer (thickening polysaccharide, milk protein, starch) and gelling agent well mixed in advance is stirred into the small electric whipper. We gradually put in. After the addition, the mixture was further stirred for 3 minutes to obtain a slurry.

Next, as a second step, sterilized chicken eggs were added to the slurry and stirred for 30 seconds.

In a third step, the hardened edible oil as the first edible vegetable oil and the salad oil as the second edible vegetable oil, which have been previously dissolved at 80 ° C., are heated to 39 ° C.
This was gradually added to the mixed solution obtained in the second step over 3 minutes. After the introduction, finishing stirring was performed for 1 minute, and the mixture was passed through a colloid mill. The processed product at this time was a 29 ° C. pasty mayonnaise-like food (O / W type).

In the fourth step, the mayonnaise-like food obtained in the third step is further placed in a refrigerator at 8 ° C. for 1 hour.
The mixture was cooled overnight to obtain solid mayonnaise. The product obtained here was in a harder state than in the first embodiment.

Example 3 In the first step of Example 3, as shown in Table 1 above, brewed vinegar and water were heated to 45 ° C. This is put into a small electric whipper, and a mixture of salt, sugar, sodium glutamate, spices, emulsion stabilizer (thickening polysaccharide, milk protein, starch) and gelling agent well mixed in advance is stirred into the small electric whipper. We gradually put in. After the addition, the mixture was further stirred for 3 minutes to obtain a slurry.

Next, as a second step, sterilized chicken eggs were added to the slurry and stirred for 30 seconds.

In a third step, the hardened edible oil as the first edible vegetable oil and the salad oil as the second edible vegetable oil, which have been previously dissolved at 80 ° C., are heated to 45 ° C.
This was gradually added to the mixed solution obtained in the second step over 3 minutes. After the introduction, finishing stirring was performed for 1 minute, and the mixture was passed through a colloid mill. The processed product at this time was a 28 ° C. pasty mayonnaise-like food (O / W type).

In a fourth step, the mayonnaise-like food obtained in the third step is packed in a bag, and
And then cooled with tap water for 40 minutes. The mixture was further cooled in a refrigerator at 8 ° C. overnight to obtain solid mayonnaise. The product obtained here was in a harder state than the first and second examples.

Next, tests were conducted under various conditions in order to obtain characteristics such as freezing resistance and heat resistance of the solid mayonnaise thus obtained. The test results are shown in Table 2 below. As a method for examining the heat resistance, there is a method in which a given temperature after heating (for example, 20 ° C, 32 ° C,
(0 ° C., 70 ° C.).

[0047]

[Table 2] Therefore, as can be seen from Table 2, the product manufactured in Example 1 softens slightly from a solid state at 20 ° C., and becomes a smooth paste when heated to 32 ° C. with warm water. Returning, when heated to 50 ° C., it was still in a smooth paste state. However, when heated to 70 ° C., the paste became a paste having a slightly higher viscosity.

Further, as shown in Table 2 above, the product manufactured in Example 2 remained solid at 20 ° C., and slightly softened when heated to 32 ° C. with warm water. 50 ° C
When heated to a smooth paste. However, when heated to 70 ° C., a paste having a slightly higher viscosity was obtained as in Example 1.

As shown in Table 2 above, the products manufactured in Example 3 were 20 ° C., 32 ° C., 50 ° C.
It was solid even at 70 ° C., and did not return to a paste state even when heated.

Furthermore, each of the products manufactured in Examples 1 to 3 had good thawing condition, flavor and appearance even when frozen at -18 ° C. or lower.

As can be seen from the above test results, Example 1 has the property that it is solid under refrigeration and freezing, begins to melt at around 20 ° C., and becomes a smooth paste at temperatures higher than that. You can recognize that you are doing. In the second embodiment, a similar change occurs around 35 ° C.
In addition, it can be recognized that it has the characteristic that the viscosity increases at 70 ° C. or higher together with Example 2. Moreover, in Example 3, it can be recognized that it has the property of being solid even at various temperatures of refrigeration, freezing, and 20 ° C. to 70 ° C.

Therefore, according to the embodiment of the present invention, as can be seen from Examples 1 to 3, the edible vegetable oil and the second edible vegetable oil as the first edible vegetable oil and fat in the above-mentioned production method. By adjusting various conditions such as the blending ratio with salad oil as vegetable oil and fat, the blending amount of heat-soluble protein, and the heat retention temperature during emulsification stabilization, it melts by heating while it is solid at room temperature. broth,
Alternatively, it is possible to produce a solid mayonnaise that can maintain its solid shape and that also satisfies the taste, texture, appearance, and the like. This makes it possible to produce solid mayonnaise having excellent freezing resistance and heat resistance, which is significant as significantly expanding the range of application to various foods.

Further, the method for producing solid mayonnaise according to the embodiment of the present invention does not require the addition of special production equipment and the like, and thus has the effect of reducing costs associated with the production system line. .

Incidentally, the method for producing solid mayonnaise according to the present invention is not limited to the embodiments and examples of the invention, and for example, the hardness characteristics (shape retention) according to the food used are not limited. As obtained, the amounts of various raw materials, the mixing ratio of processed fats and oils as the first edible vegetable oil and salad oil as the second edible vegetable oil, presence or absence or quantity of heat-soluble protein, and heat retention for stabilizing emulsification Temperature and the like can be appropriately adjusted.

[0055]

As described above, according to the present invention,
At room temperature, it is in a solid form. Depending on the heating temperature, it can be melted out into a paste, or it can be kept in a solid form, and the taste, texture and appearance can be satisfied. Having.

[0056]

Claims (5)

[Claims] 1. A vinegar, an egg solution, a seasoning, an emulsion stabilizer, a gelling agent, and a spice are mixed with fresh water heated to a predetermined temperature.
In addition, to the mixture obtained by adding heat-soluble protein to this mixture,
First edible oil and fat having a melting point of 20 ° C. to 35 ° C. and a cloud point of 5 ° C.
A mixture obtained by mixing a second edible vegetable oil and fat at a mixing rate of up to 15 ° C. at an arbitrary mixing ratio, emulsifying and stabilizing the mixture at a temperature of 25 ° C. to 50 ° C., and then cooling. For producing solid mayonnaise. 2. An iodine value of 40 as the first edible fat or oil.
When a high melting point fat of ~ 90 is used, only the high melting point fat is mixed without mixing the second edible vegetable fat or oil, or a salad oil as the second edible vegetable fat or oil. 2. A mixture comprising:
3. The method for producing solid mayonnaise according to 1.). 3. When the high melting point fat as the first edible fat and oil and the salad oil as the second edible vegetable fat are mixed at an arbitrary mixing ratio, the temperature is varied by stabilizing the emulsion to stabilize the emulsion. , It allows adjustment of hardness, and when these temperatures are low, it is soft, and when these temperatures are high,
The method for producing solid mayonnaise according to claim 1, wherein the mayonnaise is hardened. 4. The heat-soluble protein is at least one of gelatin, collagen, a heat-soluble protein processed product using gelatin as a raw material, and a heat-soluble protein processed product using collagen as a raw material.
The solid form according to any one of claims 1 to 3, wherein the hardness can be adjusted according to the heating temperature during heating by varying the amount of the heat-soluble protein. Production method of mayonnaise. 5. Vinegar, egg liquid, seasoning, emulsion stabilizer, gelling agent and spices are mixed with fresh water heated to a predetermined temperature,
In addition, to the mixture obtained by adding heat-soluble protein to this mixture,
First edible oil and fat having a melting point of 20 ° C. to 35 ° C. and a cloud point of 5 ° C.
A mixture obtained by mixing a second edible vegetable oil at １５15 ° C. with an arbitrary mixing ratio, stabilizing the emulsion at a temperature of 25 ° C. to 50 ° C., and then cooling to obtain the mixture. Characterized solid mayonnaise.