JPS5867161A - Preparation of mayonnaise or dressings - Google Patents

Abstract

PURPOSE:To prepare mayonnaise or dressings having mild acidity at a low pH and improved storage stability, by adding tyrosine, glutamine, or serine to raw materials for mayonnaise or dressings. CONSTITUTION:In preparing mayonnaise or dressings having an O/W type emulsion composition preferably at a pH of 3.5-5.5 by using one or more selected from the group consisting of vitellus, glair, milk protein, soybean protein, sucrose fatty acid ester, soybean lecithin, glycerol fatty acid ester, sorbitan fatty acid ester as emulsifying agents, and using partially or totally tartaric acid as an acidifying agent by a conventional method, 0.1-1.0wt%, preferably 0.3-0.7wt% one or more selected from the group consisting of tyrosine, glutamin, serine, and a substance containing one or more of these amino acids is added to them.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing mayonnaise or dressings that are acidic and have an O/w type milk-type structure, and more specifically, by adding tyrosine, glutamine, and serine, This invention relates to a method for producing mayonnaise or dressings that have a mild sour taste and have high storage stability.

Generally, mayonnaise is manufactured by adding cooking oil, vinegar, seasonings, etc. to egg yolks and egg whites to form a Q/'w emulsion. With the progress of variety, etc.,
Various improvements have been attempted, including replacing egg yolk with protein that has no or low cholesterol, using spices with almost no caloric value, and reducing the amount of salt.

By the way, conventional mayonnaise uses egg yolk or whole egg as the main emulsifier to form an o/w type emulsion, so it is difficult to use a relatively large amount of acidifying agent, especially when using only the volume. It was necessary to maintain storage stability by adding large amounts of vinegar, salt, etc. This is mainly due to 0
/ Heat coagulation, which is the main factor that maintains the W-type emulsion, is caused by the inherent property of conventional mayonnaise that heating mayonnaise to the temperature required for sterilization will damage its consistency and flavor. are doing.

Therefore, although conventional mayonnaise, especially one using only egg yolk, has a low pH and high storage stability, it tends to have a more sour taste than necessary.

In order to meet the demands for low-cholesterol and other diets and variety in flavor, and to obtain mayonnaise that maintains the high storage stability and favorable consistency of conventional mayonnaise, In place of eggs, sodium caseinate, which has relatively high heat stability, has been used to enable sterilization, and instead of reducing the amount of salt, spices have been added to give flavor satisfaction.
Alternatively, since sterilization has become possible, efforts have been made to reduce the amount of acidifying substances added and make use of the mild, natural acidity and flavor.

However, improvements are still being made in search of various methods to meet the overall properties required of mayonnaise and dressings today, such as storage stability, flavor, and diet-oriented products. low pH
The method of maintaining the sour taste and improving the flavor by adding sugar and umami substances, which are conventionally known sour taste reducers, is particularly suitable for foods that require a sour taste, such as salads. However, since these tend not to lead to true improvements, there are situations in which products that are not always satisfactory in terms of responding to conflicting demands such as mild flavor and diet-friendly products on the one hand, and storage stability on the other hand. It can be seen.

In view of the above-mentioned current situation, the present inventors have determined that if the pH is low but the flavor is mild, the sterilization conditions can be greatly relaxed, the product has high storage stability, and the flavor is mild. It is possible to obtain mayonnaise or dressings that fully meet the demands for variety, reduction of salt intake, etc.
The present invention was completed based on the finding that the problem could be solved comprehensively by adding a specific amino acid called serine.

That is, the present invention is acidic, preferably 3.5 to 5.5
In the production of mayonnaise or dressings, which have a pH of
0.1 to 1.0 of one or more selected from glutamine, serine, and substances containing one or more of these amino acids.
This is a method for producing mayonnaise or dressings characterized by adding % by weight.

Next, the present invention will be specifically explained.

The present invention is directed to mayonnaise or dressings. In this case, mayonnaise includes all products manufactured by conventional methods, has an acidic pH, and uses egg yolks and egg whites as emulsifiers. Dressings refer to products with a W-shaped breast structure, and dressings are acidic and O-based products other than mayonnaise.
/W-type breast-shaped tissue. Edible oil, acidifier, and emulsifier are essential components, and other necessary seasonings and additives are also added, although there are no particular restrictions on the type and mixing ratio of these ingredients. Rather, it may be selected and determined as appropriate depending on the desired type of mayonnaise or dressing. Specifically, corn oil, soybean oil, rice oil, sunflower oil, rapeseed oil, cottonseed oil, etc.
As an emulsifier, it may be used in an amount of about 5 to 20% by weight for egg yolk, about 1 to 10% by weight for milk protein, and about 1 to 6% for soybean protein. As the acidifying agent, vinegar or other organic acid is used, but it is preferable to use tartaric acid as part or all of the acidifying agent in order to make the acidity mild. When seasonings and additives are used, seasonings include salt, monosodium glutamate, spices, etc., and additives include thickeners and emulsion stabilizers such as starch, gum, pectin,
Examples include carrageenan, and an appropriate amount should be selected from these and added.

The amino acid to be added is one or more selected from tyrosine, glutamine, serine, or substances containing one or more of these amino acids, and the amount added is 0.1 to 1.0 for mayonnaise or dressing. % by weight, preferably from 0.3 to 0.7% by weight. That is, 0.1% by weight
A small amount below lacks the effect of suppressing the strong or unnatural sour taste caused by a decrease in pH. In addition, in order to impart a sour taste and moderate sourness, it is sufficient to add the above amino acids in an amount of 1.0 g or less, and in the case of tyrosine, the effect of making the sourness mild is excellent. However, if a large amount is added, the texture may deteriorate, so the above 0.1~
The optimum addition range is 1.0% by weight, preferably 0.3 to 0.7% by weight.

The above amino acids may be used alone or in combination of two or more. Also, instead of using these amino acids themselves,
Substances containing these amino acids, such as soy sauce lees,
Shitemoyoi using ground bamboo shoots or the like, and one or more of these, or a combination of one or more of these and one or more of the above amino acids. Furthermore, among the above amino acids, the use of tyrosine and/or tyrosine-containing substances,
In this case, the amount added is preferably 0.3 to 07% by weight, as it is very effective in achieving the object of the present invention.

In addition, according to the method of the present invention, the pH of mayonnaise or dressings can be reduced without causing unnatural or strong sour taste.
Although it is possible to obtain mayonnaise or dressings in which H is lowered to an acidic range, preferably pH 3.5 to 5.5, and which has a mild flavor and high storage stability, other materials may be used as long as they do not impair the purpose of the present invention. It goes without saying that the concomitant use of acidity reducers, quality improvers, etc. is not particularly excluded.

The present invention will be further explained below with reference to Examples.

Example 1 Mayonnaise blended egg yolk 9.5 parts by weight Salad oil
77. Ott Vinegar 10. Ou- Seasoning 3.0 parts by weight Tyrosine 0.5 Mix egg yolk, seasoning, tyrosine and vinegar.

Next, add salad oil, emulsify it, and pass it through an emulsifier to pH 3.
. , 80 to obtain the mayonnaise of the present invention having an O/W breast type texture.

As a control, mayonnaise with a pH of 3.80 was obtained using the same formulation and manufacturing method as above except that tyrosine was not added.

The two types of mayonnaise mentioned above were subjected to sensory evaluation using a two-point comparison method using 20 well-trained taste panels. The results are shown in Table 1.

Table 1 * Significant difference at risk rate 5q6 Furthermore, the above mayonnaise (invention) was automatically filled into a polyethylene container and stored at 35c for 8IL, but no deterioration was observed.

Example 2 Dressing formulation Corn oil 70.5 parts by weight Milk protein 2
〃 Vinegar 8.5〃 Tartaric acid o, 4〃 Seasoning 2.6〃 Water 15.5 tt Tyrosine 0.5 tt Corn oil, milk protein, seasoning, tyrosine, water, tartaric acid and vinegar are uniformly mixed, Next, corn oil was added and emulsified, and the mixture was passed through an emulsifier to obtain a dressing having a pH of 3.50 and having an O/W type emulsified structure.

As a control, sensory evaluation was performed using the two-point comparison method in the same manner as in the example, using the above-mentioned dressing containing no Tyrosine Sonogam ■■■1-additive. The results are shown in Table 2.

Example 3 Mayonnaise was prepared using the same formulation as in Example 1, but with the addition of 0.5 parts by weight of glutamine or 0.5 parts by weight of serif in place of tyrosine.

Using the same control as in Performance Example 1, sensory evaluation was performed using the two-point comparison method in the same manner as in Example 1 for the two combinations of tyrosine and the control and glutamine and the control. The results are shown in Tables 3 and 4.

Table 3 Table 4 Patent applicant: Ajinomoto Co., Inc.

Claims (1)

[Claims] 1. Acidic, preferably having a voice of 3.5 to 5.5, and having an O/W type emulsified structure consisting of edible oil, emulsifier, and necessary seasonings and additives. In the production of mayonnaise or dressings, 0.1 to 1.0% by weight of one or more selected from tyrosine, glutamine, serine, and substances containing these amino acids for 1s or more (in the amino acid-containing substances, (converted as the amount of amino acids contained)
1. A method for producing mayonnaise or dressings, which comprises adding mayonnaise or dressing. 2. Claim 1, characterized in that the emulsifier is one or more selected from egg yolk, egg white, milk protein, soybean protein, sucrose fatty acid ester, soybean lecithin, glycerin fatty acid ester, and nrubitan fatty acid ester. A method for producing mayonnaise or dressings according to item 1. 3. The method for producing mayonnaise or dressings according to claim 1, characterized in that tartaric acid is used as all or part of the acidifying agent.