JP5225254B2 - Tarako-containing acidic oil-in-water emulsified seasoning - Google Patents

Description

The present invention relates to a octopus-containing acidic oil-in-water emulsified seasoning that exhibits a bright light red color tone even when topped on a food or the like and baked.

Seasonings such as mentaiko such as spicy mentaiko are used in homes, restaurants and the like, which are mixed with acidic oil-in-water emulsified liquid seasonings such as mayonnaise. This seasoning is characterized by a strong fish egg taste peculiar to tarako that makes it easy to eat with emulsified oils and fats, and a refreshing aftertaste with acidity such as vinegar. In addition, it is a popular seasoning because it has a light, light red color tone that can be brilliantly colored by combining it with an emulsified liquid seasoning in which octopus is clouded.

As such an octopus-containing acidic oil-in-water emulsified seasoning, Japanese Patent Application Laid-Open No. 8-317774 (Patent Document 1) has conventionally used a spicy mentaiko dressing using mayonnaise, spicy mentaiko and Yakult (registered trademark). JP-A-11-290022 (Patent Document 2) describes a food product obtained by mixing mentaiko with mayonnaise.

By the way, as the above-mentioned octopus-containing acidic oil-in-water type emulsified seasoning, in addition to being used in combination with vegetables and the like, there are increasing cases where it is used by being topped and baked with food. For example, in a restaurant or the like, a octopus-containing acidic oil-in-water emulsified seasoning is topped on white fish or boiled potatoes and then baked in an oven or the like. In addition, in a bakery, tarako-containing acidic oil-in-water emulsified seasonings are topped on bread dough and then baked to produce cooked bread.

However, when the tarako-containing acidic oil-in-water emulsified seasoning is topped on a food or the like and baked in this way, there is a problem that the color changes and the light red color tone is impaired, which is not preferable in appearance.

JP-A-8-317774 JP-A-11-290022

Therefore, an object of the present invention is to provide a octopus-containing acidic oil-in-water emulsified seasoning that exhibits a bright light red color tone even when topped on a food or the like and baked.

As a result of intensive studies to achieve the above object, the present inventors have used a octopus using a specific raw material, and further, a octopus-containing acidic water containing a specific proportion of octopus, edible oil and fat, and egg yolk. The oil-type emulsified seasoning has been found to exhibit a bright light red color tone even when topped on a food or the like and baked, and finally the present invention has been completed.

That is, the present invention
(1) An octopus-containing acidic oil-in-water emulsified seasoning containing octopus, edible oil and egg yolk, containing 1-30% of octopus in raw equivalent , and edible oil / fat for 100 parts of raw octopus 200 to 2000 parts are blended, 0.1 to 4 parts of egg yolk converted to 100 parts of edible fats and oils are blended, and a syrup is used as a taraco raw material. 30-70% tarako-containing acidic oil-in-water emulsified seasoning,
(2) The octopus-containing acidic oil-in-water emulsified seasoning according to claim 1, wherein the content ratio of mizuko and mako used as the tarako raw material is 10:90 to 90:10 by mass ratio.

The octopus-containing acidic oil-in-water emulsified seasoning of the present invention exhibits a bright light red color tone even when topped on a food or the like and baked. Even if the food is topped on white fish, boiled potatoes, etc. and then baked in an oven, etc., or topped on bread dough, then baked to produce cooked bread, it has a very good appearance can do. Therefore, further expansion of demand for tarako-containing acidic oil-in-water emulsified seasonings is expected.

Hereinafter, the octopus-containing acidic emulsified liquid seasoning of the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The octopus-containing acidic emulsified liquid seasoning of the present invention is an oil-in-water emulsified state in which edible fats and oils are dispersed almost uniformly as oil droplets in an aqueous phase containing egg yolk and having a pH of 4.6 or less. And the seasoning containing tarako is said.

The said octopus used in the present invention refers to salted pollock fish eggs. Such a octopus of the present invention may be mentaiko, that is, a pollock fish egg that has been pickled with salt and chili. In addition, as the octopus used in the present invention, it may be heat-treated for the purpose of sterilization or texture improvement, or may be dried. In addition to salt and chili, the effect of the present invention As long as the colorant, antioxidant, food coloring, organic acid, amino acid, and the like are added, the amount of the colorant may be within the range that does not impair the color.

The edible fats and oils used in the present invention are lipids mainly composed of triacylglycerol or diacylglycerol. In the present invention, various edible oils and fats used in conventional acidic emulsified liquid seasonings can be used. For example, rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, rice bran oil, palm Oils and fats obtained by applying chemical or enzymatic treatments such as oil, olive oil, peanut oil, beef tallow, lard, fish oil, etc., or refined oils thereof, MCT (medium chain fatty acid triglyceride), transesterified oil, etc. These can be used alone or in combination of two or more.

Furthermore, as said egg yolk used by this invention, what is generally used as an emulsification material in an emulsified liquid seasoning can be used, for example, raw eggs obtained by splitting chicken eggs and separating them from egg whites Egg yolk, raw egg yolk, bactericidal treatment, freezing treatment, filtration treatment, drying treatment such as spray drying or freeze drying, enzyme treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or protease , One or two or more treatments such as desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment or subcritical carbon dioxide treatment, mixed treatment with salt or sugar, etc. Can be used. Moreover, as an egg yolk, you may use the whole egg obtained by dividing a chicken egg, what mixed egg yolk and egg white in arbitrary ratios, or what performed the above-mentioned process to these. In this way, when using a whole egg or a mixture of egg yolk and egg white, the egg yolk portion corresponds to the egg yolk of the present invention.

The octopus-containing acidic emulsified liquid seasoning of the present invention is characterized in that at least a hydride is used as the octopus raw material. As described later, it is necessary to have a specific range for the amount of edible oil and fat for tarako, and the amount of egg yolk for edible oil and fat, and so on, by using tarako using specific raw materials, Even when baked, a octopus-containing acidic oil-in-water emulsified seasoning having a bright light red color tone is obtained. On the other hand, when using only coconuts, which are generally used as tarako ingredients, without using mizuko as tarako ingredients, topping the tarako-containing acidic oil-in-water emulsified seasoning with ingredients, etc. It is difficult to obtain a bright light red color tone by changing to a dark color tone.

Here, regarding the walleye ovary, which is a raw material for tarako, among the mature ovaries that can be used as a raw material for tarako, the hydrate is the ovary where ovulation has begun, and the chick is the one before the start of ovulation. Refers to the ovary. In addition, the octopus using at least the mizuko as a raw material is not particularly limited as long as the octopus contains at least a fish egg particle extracted from the mizuko. For example, a fish extracted after salting the syrup in the ovary. Eggs, fish eggs that broke the ovarian epidermis when salted and went out of the skin, or octopus containing at least salted fish eggs after taking them out Is mentioned.

The amount of the water molecule used as the tarako material is preferably 10 to 100%, more preferably 30 to 100%, based on the tarako material. By using tarako with the above specified amount of quail as a raw material, tarako that is less likely to be discolored during firing even when topped on foods etc. and baked, and exhibits a bright light red color tone after firing A contained acidic oil-in-water emulsified seasoning can be obtained.

In addition, as described above, in the present invention, since at least hydride is used as the raw material for the octopus, the octopus-containing acidic water exhibiting a bright, light red color tone even when topped on a food or the like and baked. An oil-type emulsified seasoning can be obtained, but the use of syrup tends to make it difficult to feel the grainy texture of the octopus of the octopus-containing acidic oil-in-water emulsified seasoning. In the range that does not impair the effect of the present invention to obtain a bright light red color tone after firing, it is preferable to use coconut as a part of the taraco raw material. Therefore, from the point of obtaining a bright light red color tone after baking and a grainy preferable texture, in the octopus-containing acidic oil-in-water emulsified seasoning of the present invention, there are mizuko and coconut used as the raw materials for octopus. The content ratio is preferably 10:90 to 90:10, more preferably 30:70 to 70:30, by mass ratio.

Moreover, since content with respect to the product of a octopus is easy to provide a good octopus flavor to the emulsified liquid seasoning, it is preferably 1% or more, more preferably 2% or more, in raw conversion with respect to the product. On the other hand, if the content of the octopus is too much, the strong fish egg taste peculiar to the octopus tends to be too strong and it is difficult to obtain a mellow and easy-to-eat emulsified liquid seasoning. 30% or less, more preferably 20% or less.

Moreover, the octopus-containing acidic emulsified liquid seasoning of the present invention is characterized in that 200 to 2000 parts of edible oil / fat is blended with 100 parts of raw tarako. It is necessary to use the octopus using the above-mentioned specific raw materials, and further, the egg yolk blending amount with respect to the edible oil and fat must be within a specific range as will be described later. Even when topped and fired, a octopus-containing acidic oil-in-water emulsified seasoning that exhibits a light pale red color tone is obtained. On the other hand, when the amount of edible oil and fat for tarako is less than the above range, it becomes difficult to obtain a light red color tone because it has a dark red color tone because there are few oil droplets of edible oil and fat that makes the emulsified liquid seasoning cloudy. When the amount of edible oil / fat is larger than the above range, white turbidity is too strong and it is difficult to obtain a light red color tone.

Furthermore, the octopus-containing acidic emulsified liquid seasoning of the present invention is characterized in that 0.1 to 5 parts, preferably 0.1 to 4 parts, of egg yolk, which is raw-converted with respect to 100 parts of edible fats and oils, is blended. . As described above, the amount of edible oil / fat with respect to octopus must be in a specific range, and it is necessary to use octopus using a specific raw material. In this way, the amount of egg yolk that emulsifies and disperses edible oil / fat is suppressed to a relatively small amount. Thus, even when topped on a food or the like and baked, a octopus-containing acidic oil-in-water emulsified seasoning that exhibits a bright light red color tone is obtained. On the other hand, when the blended amount of egg yolk relative to the edible fat is less than the above range, the emulsified liquid seasoning may be separated, and when the blended amount of egg yolk relative to the edible fat is greater than the above range, the yolk component As a result, it is difficult to obtain a light, light red color tone when topping the octopus-containing acidic oil-in-water emulsified seasoning on a food or the like and baking it.

Moreover, as an acid material used for the octopus-containing acidic oil-in-water emulsified seasoning of the present invention, there is no particular limitation as long as it is various acid materials used in conventional acidic emulsified liquid seasonings. For example, vinegar, citric acid Organic acids such as citrus juice such as lemon juice. A refreshing flavor can be obtained by using these acid materials.

In addition, for the octopus-containing acidic oil-in-water emulsified seasoning of the present invention, in addition to octopus, edible oil and fat egg yolk, and acid material, various types that are usually used for acidic emulsified liquid seasonings as long as the effects of the present invention are not impaired. The raw material can be appropriately selected and contained. For example, starch decomposition products, sugars such as dextrin alcohol, oligosaccharide, oligosaccharide alcohol, various seasonings such as sodium glutamate, salt, sugar, soy sauce, animal and plant extracts, spices such as mustard powder, pepper, lecithin, lysolecithin , Glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, octenyl succinylated starch and other emulsifying agents, ascorbic acid, vitamin E and other antioxidants, bacteriostatic agents, and onions, nuts and other ingredients And the like.

The octopus-containing acidic oil-in-water emulsified seasoning of the present invention includes the above-described egg yolk, acid phase and water phase raw materials such as seasonings, oil phase raw materials such as edible oils and fats, and further, tarako using at least quail as a raw material. It mix | blends and can be manufactured according to the manufacturing method of the conventional emulsified liquid seasoning except for making the compounding quantity of a octopus, edible fat and egg yolk into the specific range mentioned above. For example, it can be prepared by first mixing an aqueous phase raw material to prepare an aqueous phase, then adding an edible oil and fat as an oil phase to the obtained aqueous phase and emulsifying it, and then adding tarako and further mixing. As another method, tarako may be added to the water phase or oil phase before the emulsification treatment, and then the emulsification treatment may be performed. The octopus-containing acidic oil-in-water emulsified seasoning obtained as described above is a containerized product that can be stored for a long time when it is filled in a container with a lid such as glass, polyethylene terephthalate (PET) or polypropylene, or a container such as a pouch. It can be.

Next, this invention is further demonstrated based on an Example, a comparative example, and a test example.

[Example 1]
According to the following blending ratio, the octopus-containing acidic emulsified liquid seasoning of the present invention was produced. That is, first, vinegar, sugar, salt, egg yolk, chili, xanthan gum and fresh water were introduced into a stirring tank and mixed uniformly to prepare an aqueous phase. Next, the obtained aqueous phase is put into a mixer, and the oily phase of salad oil is poured into the mixer for emulsification, and then tarako (uses 60% mizuko and 40% mako as raw materials). Was added and further mixed to prepare a light red tarako-containing acidic emulsified liquid seasoning.

The obtained octopus-containing acidic emulsified liquid seasoning contains 500 parts of edible oil / fat with respect to 100 parts of raw octopus, and 4 parts of egg yolk converted to raw with respect to 100 parts of edible oil / fat.

Subsequently, 15 g of the taraco-containing acidic emulsified liquid seasoning obtained on one slice of French bread was applied and baked in an oven at 180 ° C. for 3 minutes. It was bright and light red and was very much liked. Moreover, when the octopus-containing acidic emulsified liquid seasoning after eating was eaten, it had a mild octopus flavor and the aftertaste was also refreshingly preferred.

<Combination ratio of tarako-containing acidic emulsified liquid seasoning>
50% salad oil
Vinegar (acidity 4%) 16%
Tarako 10%
5% sugar
Salt 2%
Yolk 2%
1% chili pepper
Xanthan gum 0.2%
Shimizu Residue ――――――――――――――――
Total 100%

[Example 2]
According to the following blending ratio, the octopus-containing acidic emulsified liquid seasoning of the present invention was produced. That is, first, vinegar, sugar, pregelatinized starch, salt, egg yolk, fresh water, and mentaiko (uses 70% mizuko and 30% coconut as raw materials) are put into a stirring tank and mixed uniformly. Was prepared. Next, the aqueous phase obtained was put into a mixer, and then, salad oil as an oil phase was added while being stirred, followed by emulsification treatment to produce a light red octopus-containing acidic emulsified liquid seasoning.

In the obtained octopus-containing acidic emulsified liquid seasoning, 1667 parts of edible oil / fat is mixed with 100 parts of raw octopus, and 3 parts of egg yolk converted into raw is mixed with 100 parts of edible oil / fat.

Subsequently, 30 grams of tarako-containing acidic emulsified liquid seasoning obtained on 150 g of potato that had been cut into 8 equal parts was baked in an oven at 180 ° C. for 5 minutes. The liquid seasoning was bright and light red and was very much preferred. Moreover, when the octopus-containing acidic emulsified liquid seasoning after eating was eaten, it had a mild octopus flavor and the aftertaste was also refreshingly preferred.

<Combination ratio of tarako-containing acidic emulsified liquid seasoning>
50% salad oil
Vinegar (acidity 4%) 15%
Mentaiko 3%
2% sugar
Pregelatinized starch 5%
Salt 1%
Yolk 1.5%
Shimizu Residues ――――――――――――――――
Total 100%

[Test Example 1]
In order to investigate the influence of the difference in taraco raw material on the color tone after baking the tarako-containing acidic emulsified liquid seasoning, the following tests were conducted. That is, in Example 1, seven kinds of octopus-containing acidic emulsified liquid seasonings were produced in the same manner as in Example 1 except that the tarako material was changed as shown in Table 1. About the obtained seven kinds of octopus-containing acidic emulsified liquid seasonings, each was applied to bread in the same manner as in Example 1 and baked. It was evaluated by. Moreover, the texture was evaluated by eating each octopus-containing acidic emulsified liquid seasoning after baking. The results are shown in Table 1.

<Evaluation criteria for color>
A: Bright light red.
B: Slightly dark light red, but no problem.
C: Slightly dark light red.
D: Dark light red.

<Evaluation criteria for graininess of taraco>
A: I feel the graininess of the octopus.
B: I feel the graininess of tarako.
C: The graininess of tarako is not felt so much.
D: The graininess of taraco is not felt.

From Table 1, the octopus-containing acidic emulsified liquid seasoning (test products 1-2 to 1-7), in which at least quail is used as the tarako material, is a problem even when it is topped and baked on the foodstuff. It is understood that the color tone of light red is not so great. In particular, when the amount of molasses used as the tarako material is 30 to 100% with respect to the tarako material (test products 1-3 to 1-7), the color tone is bright and light red, which is more preferable. won. On the other hand, when the coconut is not used as the tarako raw material but only the coconut is used (test product 1-1), when the octopus-containing acidic oil-in-water emulsified seasoning is topped on the food and baked. A dark light red color was not preferable.

In addition, among such octopus-containing acidic emulsified liquid seasonings, when the content ratio of hydration and mako used as raw materials for octopus is 10:90 to 90:10 by mass ratio (test products 1-2 to 1) No. 6) was preferred because it exhibited a light red color tone that would not be a problem after firing, and also felt the graininess of taraco. In particular, when the content ratio of mizuko and mako used as tarako raw materials is 30:70 to 70:30 by mass ratio (test products 1-2 to 1-5), a bright light red color tone after firing is obtained. Presented, and I was able to fully feel the graininess of the octopus.

[Test Example 2]
In order to investigate the influence of the difference in the amount of egg yolk with respect to edible oil and fat on the color tone after baking the tarako-containing acidic emulsified liquid seasoning, the following tests were conducted. That is, in Example 1, five kinds of octopus-containing acidic emulsified liquid seasonings were produced in the same manner as in Example 1 except that the blended amount of egg yolk relative to the edible oil and fat was changed as shown in Table 1. About the obtained five kinds of octopus-containing acidic emulsified liquid seasonings, each was applied to bread in the same manner as in Example 1 and baked. Evaluation was performed according to the same evaluation criteria. The results are shown in Table 2.

From Table 2, octopus-containing acidic emulsified liquid seasonings (test products 2-1 to 2-4) in which 0.1 to 5 parts of egg yolk converted to raw material for 100 parts of edible fats and oils are blended are topped on the ingredients. It is understood that even when baked, the color tone is light red so as not to cause a problem. In particular, when 0.1 to 4 parts of raw yolk converted to 100 parts of edible fats and oils were blended (test products 2-1 to 2-3), the color tone was bright and light red, which was more preferable. On the other hand, when the amount of egg yolk added to the edible oil / fat is greater than the above range (test product 2-5), a dark light red color is obtained when the tarako-containing acidic oil-in-water emulsified seasoning is topped on the food and baked. It was not preferable.

[Test Example 3]
In order to investigate the influence of the difference in the amount of edible oil and fat with respect to tarako on the color tone after baking the tarako-containing acidic emulsified liquid seasoning, the following tests were conducted. That is, in Example 2, five kinds of octopus-containing acidic emulsified liquid seasonings were produced in the same manner as in Example 2 except that the amount of edible oil and fat added to the octopus was changed as shown in Table 3. About the obtained five kinds of octopus-containing acidic emulsified liquid seasonings, each was baked over potato that was lower bran in the same manner as in Example 2, and the color of each octopus-containing acidic emulsified liquid seasoning after baking was according to the following evaluation criteria. evaluated. The results are shown in Table 3.

<Evaluation criteria for color>
3: Dark red.
2: Light red.
1: Almost white.

From Table 3, the octopus-containing acidic emulsified liquid seasoning (test products 3-2 to 3-4) in which 200 to 2000 parts of edible oil / fat was mixed with 100 parts of raw tarako was topped on the ingredients and baked. Even in this case, it is understood that the color tone of light red is preferable. On the other hand, when the amount of edible oil / fat with respect to the octopus is smaller than the above range (test product 3-1), the color becomes dark red, while when the amount of edible oil / fat with respect to the octopus is larger than the above range (test product 3). -5) was almost white, and none of them exhibited a bright light red color.

Claims (2)

An octopus-containing acidic oil-in-water emulsified seasoning containing octopus, edible oil and egg yolk, containing 1-30% of octopus in raw equivalent , and edible oil on the basis of 100 parts of raw octopus Parts are mixed, 0.1 to 4 parts of egg yolk converted to 100 parts of edible fats and oils are blended, and a water syrup is used as a taraco raw material. % Acidic oil-in-water emulsified seasoning containing tarako. The octopus-containing acidic oil-in-water emulsified seasoning according to claim 1, wherein the content ratio of mizuko and mako used as the tarako material is 10:90 to 90:10 by mass ratio.