JPH0331429B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing seasoned foods. More specifically, the present invention relates to a method for producing solid dressings that are neither so-called viscous mayonnaise nor liquid dressings, but have completely new physical properties such as excellent heat resistance. As is well known, the demand for mayonnaise dressing is increasing year by year in Japan due to its wonderful flavor, well-balanced nutrition, and wide range of uses. However, all of the above are physically either liquid or viscous, and all lack heat resistance, so their uses are limited to some extent, and demand has not yet been met. . The present inventors completed the present invention as a result of research to maintain the excellent flavor and nutritional balance of conventional mayonnaise and dressings, and to improve the above-mentioned drawbacks in both physical properties and heat resistance. The method for producing solid dressings having the features of the present invention will be described in detail below based on its embodiments. That is, the present invention is characterized in that, in obtaining a solid dressing, (a) the gelling agent is heated and dissolved. The gelling agent used in the present invention is not particularly limited, but for example, gelatin, carrageenan, and other natural gelling agents may be used alone or in combination of two or more.
It is preferable to heat and melt by indirect heating in a water bath or the like in the range of 85°C. On the other hand, it is characterized in that (b) protein substances, starch, salt, emulsifiers, and other seasonings are mixed and prepared separately from the gelling agent solution. Examples of protein substances in the present invention include vegetable proteins such as soybeans and wheat flour, and milk proteins such as skim milk powder and caseinate. As other seasonings, commonly used seasonings such as sodium glutamate and succinic acid can be used as appropriate. Note that it is preferable that water, coloring matter, oil, vinegar, fragrance, etc. be not added in step (b), but added in a later emulsification step. Next, in step (c) of the present invention, each preparation substance obtained in steps (a) and (b) is combined with water and pigment, and heated and mixed to prepare a "base". It is characterized by The coloring matter used in the present invention is not particularly limited as long as it enhances the flavor and appearance of the solid dressing of the product, such as yellow color.
Examples include THG, Yeroshin, Carrot Base, etc. The heating and mixing in this step is preferably carried out within the range of 40 to 50°C. At temperatures below 40°C, the gelling agent tends to coagulate, and at temperatures above 85°C, starch gelatinization tends to occur, making it difficult to obtain the best solid dressings that are the object of the present invention. In addition, regarding the heating/mixing method, please refer to the above steps.
As in (a), it is preferable to heat it by indirect heating such as a water bath in the range of 40 to 85°C. In the present invention, the preparation material of step (c) obtained in this way is referred to as "base". Next, the present invention is characterized in that in step (d), an appropriate amount of oil and fat is added to the "base" obtained in step (c) to prepare an emulsified base (first emulsion). The oils and fats referred to in the present invention include, for example, soybean, rapeseed, cottonseed, corn,
Liquid fat, so-called edible vegetable oil, extracted from the seeds and seeds of plants such as safflower is preferred. In addition, during emulsification, it is preferable to prepare the base into an oil-in-water type while heating it so that it can be maintained at around 50°C. Next, in step (e), the present invention is characterized in that egg white, egg yolk, vinegar, and fragrance are further added to the emulsified base obtained in step (d), followed by emulsification and heat treatment. As the heat treatment method, in addition to the usual open heating method, a heating method using a heat exchanger can be adopted. The heat exchange method referred to here refers to the Onlator, Votator, Samotator, and APV Rotor (product name), in which the raw materials are mixed in a closed cylinder that does not come into contact with the outside air using scraping blades such as plates.
A so-called closed scraping type heat exchanger type having a structure for extruding in a certain direction is preferable. In the present invention, starch is gelatinized and sterilized by the heat treatment in step (e). The conditions for the heat treatment are preferably such that the above-mentioned gelatinization and sterilization are carried out and the properties of the substance to be heated are not altered, for example, 75 to 90°C.
A range is preferred. Next, in step (f), the present invention is characterized in that the emulsified product in step (e) is filled into an arbitrary container and then cooled and solidified. The cooling referred to in the present invention is preferably forced cooling in an atmosphere of around 5°C. The product of the present invention obtained as described above maintains the excellent flavor and nutritional balance of conventional mayonnaise and dressings, and is a solid and heat-resistant seasoning food. In other words, the product of the present invention can be finely chopped and placed on top of fresh vegetables, thinly sliced and sandwiched with bread, and even when cut into pieces, it can be mixed into the dough for dough products such as sausages and kamaboko. It is a novel solid dressing that maintains its shape even when heated, and can be made into products that have never existed before, and has a wide range of uses that are unimaginable from conventional mayonnaise and dressings. Test Example A case where a solid dressing was manufactured according to the order of steps (a) to (f) of the present invention based on the basic formulation (according to Example 1) (invention group) and a case where a solid dressing was manufactured according to the order of steps (a) to (f) of the present invention, and A comparative test was conducted on the case where solid dressings were manufactured by reversing the order of (d) and (e) in the order of (f) (target group), and the results shown in Table 1 were obtained.

[Table] According to this test, the target area is a process in which the egg yolk added in step (e) is first mixed uniformly into the raw material base in step (c), and the oil and fat in step (d) is poured into the paste and emulsified. When changing to , the choline lecithin in egg yolk becomes more effective as an emulsifier, and due to the difference in emulsification mechanism from oil-in-water emulsifiers made of soy protein and milk protein, emulsification becomes unstable and rough-textured oils and fats are completely emulsified. Approved for making a paste that separates oil that cannot be wrapped properly. That is, the soybean protein in steps (a) and (b) of the present invention and the milk protein in the skim milk powder act as an oil-in-water emulsifier, so that the emulsification step of step (c) and step (d) of introducing fats and oils. This produces a mayonnaise-like emulsified paste with a fine texture and stable properties. In step (e), egg yolk is added in order to improve the flavor, but because the oil-in-water emulsification in step (d) is well-balanced and stable, the egg yolk is evenly emulsified and dispersed, resulting in a stable emulsion. A certain mayonnaise-like paste was obtained. Next, examples will be shown. Example 1 5 parts by weight of gelatin as a gelling agent was heated at around 80° C. in a rice boiler to obtain a gelatin-dissolved substance. (Step a) On the other hand, 1 part by weight of soybean protein, 1.3 parts by weight of skim milk powder, 4 parts by weight of starch, 1.5 parts by weight of table salt, and other seasonings such as sodium glutamate,
Add an appropriate amount of succinic acid, sodium citrate, etc. and mix to a uniform mixture (Step b) Next, add the former gelatin-dissolved substance and the latter mixed preparation substance, and 48 parts by weight of heated water. Heat a little yellow color THG as a pigment in a rice boiler at 85℃.
Mix and dissolve in the vicinity to obtain the base. Add 18 parts by weight of salad oil and 9.5 parts by weight of apple cider vinegar to this base, and continue emulsifying with a homomixer while heating to around 50℃. Furthermore, 8 parts by weight of egg whites, 1.5 parts by weight of egg yolks, and a little flavor are added, and emulsification is continued using a homomixer. This emulsion is further passed through a colloid meal for further emulsification. The product obtained in this way was shrink-wrapped with vinylidene chloride film.
The product of the present invention was obtained by forced cooling in a refrigerator at 50°C. Example 2 5 parts by weight of gelatin was added to 25 parts by weight of water and heated at around 50°C in a rice boiler to obtain a gelatin-dissolved substance. (Step a) On the other hand, 9 parts by weight of water, 0.5 parts by weight of soybean protein, 1 part by weight of skim milk powder, 3 parts by weight of starch, 0.4 parts by weight of pectin,
Mix 1.9 parts by weight of sugar, 1.5 parts by weight of salt, and appropriate amounts of other seasonings, buffering agents, gelling agents, etc. using a homomixer. (Step b) Next, the former gelatin-dissolved substance and the latter mixed preparation substance are mixed and dissolved at around 85°C to 90°C to obtain a base. Then, add 26 parts by weight of salad oil to this base and emulsify it with a homomixer while heating it to around 50℃ to 70℃, then add 13 parts by weight of egg white, 1 part by weight of egg yolk and 8 parts by weight of vinegar, and continue emulsification with the homomixer. to make a mayonnaise-like emulsion. The product thus obtained is filled into trays, cans, etc. and cooled in a refrigerator at 5° C. to obtain the product of the present invention.

Claims (1)

[Claims] 1 (a) A step of heating and dissolving a gelling agent, (b) A step of mixing and preparing a protein substance, starch, salt, an emulsifier, and other seasonings, (c ) Next, a step of preparing a base by heating and mixing the prepared raw materials obtained in step ab with water, pigments, etc.; (d) pouring an appropriate amount of oil and fat into the base obtained in step c;
(e) Adding egg whites, egg yolks, vinegar,
A method for producing solid dressings comprising the following steps: (f) adding a flavoring agent and preparing an emulsion while heating; and (f) finally, filling the emulsion into a container, cooling it, and solidifying it.