JP2002335906A - Method for producing mayonnaise-flavored food in which jews-ear, devil's tongue, agar, gelatin, arrowroot, or the like, is used to take emulsifying effect, instead of using egg such as hen's egg or other's - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a low-calorie and low-protein mayonnaise- flavored food with favorable palate feeling, in which edible oil and fat and water content are emulsified by using jews-ear, devil's tongue, agar, gelatin, arrowroot, or the like, instead of using high-calorie and high-protein food materials such as hen's eggs or other's, which contributes to facilitate the healthful society and enables people who are under dietary restriction of high-protein food or people who have allergic diathesis against hen's eggs to be supplied with new foods, or prevents social damage caused by wasting products due to prolonged open date thereof. SOLUTION: This method for producing a low-calorie and low-protein mayonnaise- flavored food with favorable palate feeling, makes it possible to facilitate the healthful society, to diversify dietary menu for people who are under dietary restriction of high-protein foods or who have allergic diathesis against hen's eggs, and to decrease social damage through reducing wasted products by facilitating production of products endurable to high-temperature pasteurization and long-term preservation.

Description

【発明の詳細な説明】DETAILED DESCRIPTION OF THE INVENTION

【発明の属する技術分野】本発明は、鶏卵、その他の卵
類を使用せずに、キクラゲ・コンニャク精粉・寒天・ゼ
ラチン・葛・等の増粘効果を有する食品原材料の使用で
乳化効果を代替した、マヨネーズ風味食品の製造方法に
関する。BACKGROUND OF THE INVENTION The present invention relates to an emulsifying effect by using food ingredients having a thickening effect such as jellyfish, konjac flour, agar, gelatin, kuzu, etc. without using chicken eggs and other eggs. The present invention relates to a method for producing an alternative mayonnaise flavored food.

【従来の技術】従来のマヨネーズは、その必須成分であ
る食用油脂と水分との乳化のために鶏卵を使用する。タ
ンパク質成分が多く、高カロリーの鶏卵の使用はその製
品を高カロリー、高タンパク質の製品にする。2. Description of the Related Art Conventional mayonnaise uses chicken eggs for emulsifying edible oils and fats, which are essential components, with water. The use of high calorie eggs with high protein content makes the product a high calorie, high protein product.

【発明が解決しようとする課題】近年、先進国における
カロリーの摂取過多による肥満、その他の成人病が問題
になっている。又、腎臓病患者の場合、出来るだけ低タ
ンパクの食事を摂取せねばならない。又、鶏卵は、７０
℃〜８０℃位で固化してしまうので、製品を密封充填
後、高温殺菌が不可能で、品質保持期限の短い製品しか
製造出来ない。In recent years, obesity due to excessive calorie intake and other adult diseases have become a problem in developed countries. In addition, patients with kidney disease must consume as low a protein diet as possible. Also, chicken eggs are 70
Since the product is solidified at about 80 ° C. to 80 ° C., high-temperature sterilization cannot be performed after sealingly filling the product, and only a product having a short shelf life can be manufactured.

【課題を解決するための手段】本発明は、マヨネーズを
摂取したいが高カロリーであるので摂取したくない人
々、又、低タンパク質の食事摂取を要求される人々が摂
取可能なマヨネーズの供給、普及、又、高温殺菌が不可
能なため品質保持期限の長い製品の製造が不可、と言う
問題点を解決するために、一般のマヨネーズの含有成分
である食用油脂と水分の乳化効果を、キクラゲ・コンニ
ャク・ゼラチン・寒天・葛・を鶏卵に代替して使用し、
食感の良好なマヨネーズ風味食品の実現に成功した。SUMMARY OF THE INVENTION The present invention relates to the supply and spread of mayonnaise that can be consumed by people who want to eat mayonnaise but do not want to eat it because they are high in calories, and those who are required to eat a low protein diet. In addition, in order to solve the problem that high-temperature sterilization is not possible and products with a long shelf life cannot be produced, the emulsifying effect of edible oil and water, which are the components of general mayonnaise, on water Use konjac, gelatin, agar, kudzu, and chicken eggs instead.
We succeeded in realizing mayonnaise-flavored foods with good texture.

【発明の実施の形態】発明の実施の形態を実施例に基づ
いて説明する。実施例で試作した加工食品は少量である
が、試作に使用した食品素材の量を増大させ、生産量に
応じた製造機械を使用して試作とほぼ同工程で商業規模
の生産量を製造できる。商業規模の生産で製造された製
品を瓶詰、プラスチック容器、プラスチックフィルムに
充填、又は、密封充填した後、高温殺菌し、商業的流通
販売が可能である。DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described based on examples. Although the processed food produced in the example is small, the amount of food material used in the prototype can be increased, and a commercial-scale production volume can be produced in almost the same process as the trial production using a production machine according to the production volume. . Products manufactured in commercial scale production can be bottled, filled into plastic containers or plastic films, or sealed and filled, then pasteurized at a high temperature, and commercially distributed and sold.

【実施例 １】 品名 ノンエッグきくらげマヨネーズ
風味調味料 穀物酢４，５ｋｇ、食用油脂１ｋｇ、マスタードパウダ
ー４００ｇ、片栗粉１ｋｇ、乾燥白キクラゲ８００ｇ、
水１２ｋｇ、をミキサーで８分間、撹拌・混合し、それ
を９０℃前後に加熱した後、ビンに密封して１２０℃で
３０分間、レトルト処理して完成品を得た。[Example 1] Product name Non-egg jelly mayonnaise flavor seasoning 4,5 kg of grain vinegar, 1 kg of edible oil and fat, 400 g of mustard powder, 1 kg of potato starch, 800 g of dried white jellyfish,
12 kg of water was stirred and mixed by a mixer for 8 minutes, heated to about 90 ° C., sealed in a bottle, and retorted at 120 ° C. for 30 minutes to obtain a finished product.

【実施例 ２】 品名 ノンエッグコンニャクマヨネー
ズ風味調味料 穀物酢４，５ｋｇ、食用油脂１ｋｇ、マスタードパウダ
ー４００ｇ、片栗粉１ｋｇ、コンニャク精粉４００ｇ、
水１２ｋｇ、をミキサーで５分間、撹拌・混合し、それ
を９０℃前後に加熱した後、ビンに密封して１２０℃で
３０分間、レトルト処理して完成品を得た。[Example 2] Product name Non-egg konjac mayonnaise flavor seasoning 4,5 kg of grain vinegar, 1 kg of edible oil and fat, 400 g of mustard powder, 1 kg of potato starch, 400 g of konjac fine powder,
12 kg of water was stirred and mixed with a mixer for 5 minutes, heated to about 90 ° C., sealed in a bottle, and retorted at 120 ° C. for 30 minutes to obtain a finished product.

【実施例 ３】 品名 ノンエッグゼラチンマヨネーズ
風味調味料 穀物酢４，５ｋｇ、食用油脂１ｋｇ、マスタードパウダ
ー４００ｇ、片栗粉１ｋｇ、ゼラチンパウダー４８０
ｇ、水１２ｋｇ、をミキサーで７分間、撹拌・混合し、
それを９０℃前後に加熱した後、ビンに密封して１２０
℃で３０分間、レトルト処理して完成品を得た。Example 3 Product Name Non-egg Gelatin Mayonnaise Flavor Seasoning Vinegar 4,5 kg, Edible Oil 1 kg, Mustard Powder 400 g, Starch Powder 1 kg, Gelatin Powder 480
g and 12 kg of water with a mixer for 7 minutes with stirring and mixing.
After heating it to around 90 ° C, it is sealed in a bottle and 120
A retort treatment was performed at 30 ° C. for 30 minutes to obtain a finished product.

【実施例 ４】 品名 ノンエッグ葛マヨネーズ風味調
味料 穀物酢４，５ｋｇ、食用油脂１ｋｇ、マスタードパウダ
ー４００ｇ、片栗粉１ｋｇ、葛８００ｇ、水１２ｋｇ、
をミキサーで６分間、撹拌・混合し、それを９０℃前後
に加熱した後、ビンに密封して１２０℃で３０分間、レ
トルト処理して完成品を得た。Example 4 Product Name Non-Egg Kuzu Mayonnaise Flavor Seasoning Grain Vinegar 4,5 kg, Edible Oil 1 kg, Mustard Powder 400 g, Potato Starch 1 kg, Kuzu 800 g, Water 12 kg,
Was stirred and mixed with a mixer for 6 minutes, heated to about 90 ° C., sealed in a bottle, and retorted at 120 ° C. for 30 minutes to obtain a finished product.

【実施例 ５】 品名 ノンエッグ寒天マヨネーズ風味
調味料 穀物酢４，５ｋｇ、食用油脂１ｋｇ、マスタードパウダ
ー４００ｇ、片栗粉１ｋｇ、乾燥寒天１，１ｋｇ、水１
２ｋｇ、をミキサーで８分間、撹拌・混合し、それを９
０℃前後に加熱した後、ビンに密封して１２０℃で３０
分間、レトルト処理して完成品を得た。Example 5 Product Name Non-Egg Agar Mayonnaise Flavor Seasoning 4,5 kg of cereal vinegar, 1 kg of edible oil and fat, 400 g of mustard powder, 1 kg of potato starch, 1.1 kg of dry agar, 1 kg of water
2 kg was stirred and mixed with a mixer for 8 minutes,
After heating to around 0 ° C, seal in a bottle and store at 120 ° C for 30 minutes.
A retort treatment was performed for a minute to obtain a finished product.

【実施例 ６】 品名 ノンエッグキクラゲ・コンニャ
クマヨネーズ風味調味料 穀物酢４，５ｋｇ、食用油脂１ｋｇ、マスタードパウダ
ー４００ｇ、片栗粉１ｋｇ、乾燥白キクラゲ４００ｇ、
コンニャク精粉１００ｇ、水１２ｋｇ、をミキサーで６
分間、撹拌・混合し、それを９０℃前後に加熱した後、
ビンに密封して１２０℃で３０分間、レトルト処理して
完成品を得た。Example 6 Product Name Non-Egg Jellyfish / Konjac Mayonnaise Flavor Seasoning Grain Vinegar 4,5 kg, Edible Oil 1 kg, Mustard Powder 400 g, Starch Powder 1 kg, Dried White Jellyfish 400 g,
Mix 100 g of konjac flour and 12 kg of water with a mixer
After stirring and mixing for about minutes and heating it to around 90 ° C,
The bottle was sealed and retorted at 120 ° C. for 30 minutes to obtain a finished product.

【発明の効果】前記の実施例において試作した、マヨネ
ーズ風味調味料は、従来品に比較して以下の様な有利性
がある。第１として、鶏卵を含有していないので低カロ
リーである。第２として、８０℃以上に加熱しても鶏卵
による固化が起こらず、高温殺菌が可能となり、長期の
保存が可能となる。第３として、鶏卵の非含有による低
タンパク質製品の供給によって、高タンパク質の摂取不
可の腎臓病患者、及び、鶏卵に対するアレルギー症の人
々の食事のメニューの多様化が可能となる。The mayonnaise flavor seasoning produced as a trial in the above embodiment has the following advantages as compared with conventional products. First, since it does not contain chicken eggs, it is low in calories. Second, even when heated to 80 ° C. or higher, solidification by chicken eggs does not occur, high-temperature sterilization becomes possible, and long-term storage becomes possible. Third, the supply of low-protein products without the inclusion of eggs allows for a diversified dietary menu for kidney disease patients who are unable to consume high proteins and for people with allergies to eggs.

フロントページの続き (71)出願人 501020213 塩田 千子 兵庫県芦屋市浜町７番４号 中嶋ベルシオ ン102号 (72)発明者 塩田 高久 兵庫県芦屋市潮見町18番３号グルメヤフー ズ株式会社内 (72)発明者 塩田 肇美 兵庫県芦屋市潮見町18番３号グルメヤフー ズ株式会社内 Ｆターム(参考） 4B018 LB09 LE04 MD20 MD34 MD40 MD67 MD82 4B047 LB09 LE03 LG11 LG18 LG26 LG27 LG42 LG49 LP03 Continuation of the front page (71) Applicant 501020213 Chiko Shioda 7-4 Hamacho, Ashiya-shi, Hyogo Prefecture No. 102 Nakashima Bercyon 102 (72) Inventor Takahisa Shioda 18-3 Shiomicho, Ashiya-shi, Hyogo Gourmet Yahoo Japan Corporation (72) Inventor Hajimi Shiota 18-3 Shiomi-cho, Ashiya-shi, Hyogo Gourmet Yahoo Japan Corporation F-term (reference) 4B018 LB09 LE04 MD20 MD34 MD40 MD67 MD82 4B047 LB09 LE03 LG11 LG18 LG26 LG27 LG42 LG49 LP03

Claims (1)

【特許請求の範囲】[Claims] 【請求項１】 鶏卵、その他の卵類を使用せずに、
キクラゲ・コンニャク精粉・寒天・ゼラチン・葛・等の
増粘効果を有する食品原材料の使用で乳化効果を代替し
た、マヨネーズ風味食品の製造方法。1. Without using eggs and other eggs,
A method for producing a mayonnaise-flavored food, wherein the emulsifying effect is replaced by the use of a food ingredient having a thickening effect such as jellyfish, konjac flour, agar, gelatin, kudzu, etc.