JP2010051191A - Acidic oil-in-water emulsified food and use of the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide acidic oil-in-water emulsified food similar to mayonnaise-like food or emulsified liquid-like dressing, having mild acidity specific to mayonnaise even when dried with heat and fried with oil: and to provide use of the same. <P>SOLUTION: The acidic oil-in-water emulsified food has 100-5,000 mPa s of viscosity, and contains 3.0-5.0% of organic acid (including lactic acid), 0.5-5.0% of lactic acid, and 0.01-5.0% of lactic-acid fermented egg albumen in terms of solid content based on the food. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

TECHNICAL FIELD The present invention relates to an acidic oil-in-water emulsified food having a mild sourness peculiar to mayonnaise even after hot air drying and oil-blowing and its use.

Acidic oil-in-water emulsified foods are emulsified foods that can be distributed at room temperature by adjusting the pH to 4.6 or lower. Typical examples include semi-solid dressings such as mayonnaise-like foods, and emulsified liquid dressings. Is mentioned.

Acidic oil-in-water emulsified foods such as mayonnaise are commonly used in salads or with vegetables, but in recent years their use has expanded. Specifically, the development of processed foods with a mayonnaise flavor is advancing, such as rice crackers such as rice crackers, snacks such as potato chips, and fried foods such as chicken cutlet.

However, after cooking mayonnaise in rice cracker manufacturing process, hot air drying is performed, or in the manufacturing process of fried food, mayonnaise is attached as batter liquid, and then oiling is performed. There was a problem that the sour taste disappeared.

As a method of adding a mayonnaise flavor to processed foods, a method of sprinkling powder mayonnaise (Patent Document 1) after hot air drying or oil frying is known in the manufacturing process of rice crackers and fried foods. However, processed foods with a mayonnaise taste by these methods have a sour taste different from a mild sour taste peculiar to mayonnaise, although the sour taste remains.

JP-A-8-56608

Therefore, the object of the present invention is a low-viscosity acidic oil-in-water emulsified food that is easy to use for rice cakes, batter liquids for fried foods, etc., and has a mild sourness peculiar to mayonnaise even after hot-air drying and oil-stirring. An acidic oil-in-water emulsified food and its use are provided.

In order to achieve the above object, the present inventors have conducted extensive research on various blended raw materials used in acidic oil-in-water emulsified foods and production processes. As a result, if a specific amount of organic acid, lactic acid, and lactic acid fermented egg white are blended, it is surprisingly found that it has a mild sourness peculiar to mayonnaise even if it is hot-air dried and oil-dried, and the present invention is completed. It came to.

That is, the present invention
(1) In an acidic oil-in-water emulsified food product having a viscosity of 100 to 5,000 mPa · s, an organic acid (including lactic acid) is 3.0 to 5.0% and lactic acid is 0.5 to 5. Acidic oil-in-water emulsified food containing 0% lactic acid fermented egg white,
(2) Acidic oil-in-water emulsified food according to (1), wherein the content of lactic acid fermented egg white (in terms of solid content) is 0.01 to 5% of the product,
(3) Rice crackers using the acidic oil-in-water emulsified food according to (1) or (2),
(4) A fried food using the acidic oil-in-water emulsified food according to (1) or (2) as a batter liquid,
It is.

According to the present invention, it is possible to provide an acidic oil-in-water emulsified food having a mild sourness peculiar to mayonnaise even after hot air drying and oil-blowing. Therefore, the acidic oil-in-water emulsified food can be used for processed foods that could not be used conventionally, and further demand expansion of the acid oil-in-water emulsified food can be expected.

The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

In the present invention, the acidic oil-in-water emulsified food contains egg yolk or whole egg, edible oil and fat, and the edible oil and fat is dispersed substantially uniformly in the water phase as oil droplets, and the oil-in-water emulsified state is maintained. It is an acidic emulsified food whose pH is adjusted to 4.6 or lower in order to enable distribution.

The present invention contains a specific amount of organic acid, lactic acid, and lactic acid fermented egg white in the acidic oil-in-water emulsified food, particularly in the acidic oil-in-water emulsified food having a viscosity of 100 to 5,000 mPa · s. This makes it an acidic oil-in-water emulsified food that has a mild sourness peculiar to mayonnaise even after hot air drying and oil-blowing.

The viscosity of the acidic oil-in-water emulsified food of the present invention is 100 to 5,000 mPa · s, preferably 100 to 3,000 mPa · s. If the viscosity of the acidic oil-in-water emulsified food is higher than the above value, it is difficult to attach to rice crackers such as rice crackers by spraying, and it is also difficult to use as a batter liquid for fried foods such as chicken cutlet. Absent. The viscosity is a viscosity at a product temperature of 20 ° C., and a rotor: No. 2. Rotational speed: It is a value calculated under the condition of 10 rpm and calculated from the reading after 2 revolutions.

The organic acid used in the present invention refers to an organic compound that has at least one carboxyl group in the structure, exhibits acidity, and is used as an edible acid material. The organic acid used in the present invention is not particularly limited as long as it is used for food. For example, the organic acid having one carboxyl group includes acetic acid, lactic acid, propionic acid, gluconic acid, and the like. Examples of the organic acid having two or more carboxyl groups include citric acid, malic acid, adipic acid, fumaric acid, tartaric acid, and succinic acid. In the present invention, one or two of these are used. The above may be used. Further, in the present invention, these organic acids may be used directly, but are liquid foods containing organic acids, for example, vinegars such as apple vinegar, wine vinegar, malt vinegar, rice vinegar, rice bran vinegar, You may use citrus fruit juices, such as lemon and pumpkin, or these concentrates.

The lactic acid used in the present invention may be either natural lactic acid or synthetic lactic acid, but natural lactic acid generally used in food, for example, fermented lactic acid, may be used. Commercially available 50% fermented lactic acid or powdered lactic acid obtained by adding a shaping material to lactic acid and drying it may be used.

The content of the organic acid with respect to the acidic oil-in-water type emulsified food is 3.0 to 5.0%, preferably 3.2 to 4.0%. If the content of organic acid in the product is less than the above value, even if it contains a specific amount of lactic acid and lactic acid fermented egg white as described below, it may be peculiar when it is hot-air dried or oil-blown on acidic oil-in-water emulsified foods. This is because the mild acidity disappears. Moreover, it is because it may become the acidity different from the mild acidity peculiar to mayonnaise when there is more content of the organic acid with respect to a product than the said value. In addition, content of organic acid means the numerical value which added together content of the below-mentioned lactic acid.

Moreover, content of lactic acid with respect to acidic oil-in-water type emulsified food is 0.5 to 5.0%, preferably 1.0 to 4.0%. When the content of lactic acid relative to the product is less than the above value, even when a specific amount of the above-mentioned organic acid and lactic acid fermented egg white described below is contained, This is because the mild sourness peculiar to mayonnaise disappears. In addition, if the content of lactic acid in the product is higher than the above value, the acidity is different from the mild acidity unique to mayonnaise.

The acidic oil-in-water emulsified food of the present invention contains lactic acid fermented egg white in addition to the organic acid and lactic acid described above. The lactic acid fermented egg white contained in the acidic oil-in-water emulsified food of the present invention is obtained by adding lactic acid bacteria to liquid egg white and fermenting it. Such lactic acid fermentation generally adds lactic acid bacteria assimilating saccharide as a nutrient source, and further, if necessary, a fermentation promoting substance such as yeast extract, and edible fats and oils for the purpose of imparting the rich taste of lactic acid fermented egg white However, lactic acid bacteria are fermented preferably at 10 ³ to 10 ⁸ , more preferably 10 ⁵ to 10 ⁷ per mL, and the present invention may be obtained by the same method.

Examples of the egg white used for the lactic acid fermented egg white are those obtained by splitting egg yolks from birds such as chickens and industrially obtained, sterilized, frozen, concentrated or diluted And those obtained by removing specific components (such as lysozyme and avidin) and those obtained by rehydrating a dried product. Further, it may contain egg yolk and other egg-derived components to the extent that they do not affect the effect.

Examples of the lactic acid bacteria used in the above lactic acid fermented egg white are generally used in the production of yogurt and cheese. lactis etc.), Leuconostoc genus (Leuconostoc cremoris etc.), Enterococcus faecalis (Bifidobacterium Bbifidum etc.) and the like.

Examples of lactic acid bacteria assimilating saccharides used in the above lactic acid fermented egg white include monosaccharides (glucose, galactose, fructose, mannose, N-acetylglucosamine, etc.), disaccharides (lactose, maltose, sucrose, cellobiose, trehalose, etc.), oligos, etc. Examples thereof include saccharides (particularly those having 3 to 5 monosaccharides bonded thereto), glucose fructose liquid sugar, and the like, and one or more kinds can be added to liquid egg white.

The fermentation-promoting substance used for the lactic acid-fermented egg white is not particularly limited as long as it promotes fermentation within a range that does not impair the effects of the present invention. For example, protein degradation products such as amino acids and peptides, yeast extracts, vitamins, minerals and the like can be mentioned.

The form of lactic acid fermented egg white which is an active ingredient of the present invention can have various forms (for example, liquid, powder, microcolloid, cream, paste, jelly). That is, it can be processed into an appropriate form and used according to the properties of the food to be blended. The drying treatment can be carried out by adding a shaping material such as dextrin or an aqueous medium such as fresh water to the lactic acid fermented egg white as necessary, followed by any method such as spray drying, freeze drying, pan drying and the like.

The typical manufacturing method of the said lactic acid fermented egg white is shown below. Add egg white protein 2-8%, lactic acid bacteria assimilating sugar 1-15%, and fermentation-promoting substance 0.5-10% to water and adjust pH to 5-7.5 using acid materials such as lactic acid and hydrochloric acid. Prepare a feed solution. In addition, as an acid material, it is preferable to use lactic acid from the surface of flavor. After heating the resulting 5-120 minutes Charge solution at 60 to 110 ° C., it is added so that the lactic acid bacteria starter to ¹⁰ 5 to 10 ⁷ per 1 mL. Fermented at 25-50 ° C. for 8-48 hours to obtain lactic acid fermented egg white. If necessary, the lactic acid fermented egg white may be sterilized by heating and homogenized under high pressure, or may be powdered by drying such as freeze drying or spray drying.

The blending amount of lactic acid fermented egg white in the acidic oil-in-water emulsified food of the present invention is preferably 0.01 to 5%, more preferably 0.05 to 5% in terms of solid content. If the blended amount of lactic acid fermented egg white is less than the above range, even if the aforementioned organic acid and lactic acid are contained in a specific amount, the mild oil peculiar to mayonnaise is used when hot-air drying or oil-stirring is applied to the acidic oil-in-water emulsified food. It is not preferable because a sour taste tends to disappear. On the other hand, even if the blending amount of the lactic acid fermented egg white is larger than the above range, it is difficult to expect an effect according to the blending amount and it is not economical. In the present invention, conversion to solid content of lactic acid fermented egg white excludes edible fats and oils added in advance to lactic acid fermented egg white. In addition, conversion to solid content of lactic acid fermented egg white in powder form excludes a shaping material such as dextrin added as necessary.

In addition, the content of the edible oil / fat in the acidic oil-in-water emulsified food of the present invention is preferably 10 to 50%, more preferably 10 to 40% in order to produce the acidic oil-in-water emulsified food having the above-described viscosity. . Here, the edible oil and fat used in the present invention is not particularly limited as long as it is provided for edible use. For example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, sesame oil, fish oil, egg yolk oil and other animal and vegetable oils and refined oils thereof, and MCT (medium chain fatty acid triglyceride), diglyceride And the like obtained by chemical or enzymatic treatment.

Furthermore, the acidic oil-in-water emulsified food of the present invention contains egg yolk or whole egg. Usually, the contained egg yolk and the egg yolk portion contained in the whole egg function as an emulsifying material, but other emulsifying materials may be blended. The content of egg yolk in the acidic oil-in-water emulsified food of the present invention may be usually the amount used in the acidic oil-in-water emulsified food, but from the viewpoint of emulsion stability, preferably in terms of raw egg yolk 1 to 30%, more preferably 3 to 20%. Other emulsifying materials include lecithin, lysolecithin, lactalbumin, sodium caseinate, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, octenyl succinylated starch and the like.

The acidic oil-in-water emulsified food of the present invention is usually used in an acidic oil-in-water emulsified food in addition to the above-mentioned organic acid, lactic acid, lactic acid fermented egg white, edible oil and fat, and egg yolk. Various raw materials used can be selected and contained as appropriate. For example, various seasonings such as sodium glutamate, salt, sugar, soy sauce, miso, various extracts, xanthan gum, tamarind seed gum, locust bean gum, gellan gum, guar gum, gum arabic, silly seed gum, potato starch, corn starch , Tapioca starch, wheat starch, rice starch, processed starch obtained by subjecting these starches to pregelatinization and crosslinking, and starches such as wet heat-treated starch, starch degradation products, dextrin, dextrin alcohol, oligosaccharide, oligosaccharide Examples include sugars such as alcohol, whole eggs, liquid egg white ascorbic acid or salts thereof, antioxidants such as vitamin E, spices such as mustard powder and pepper, various proteins, and degradation products thereof.

The method for producing an acidic oil-in-water emulsified food according to the present invention can be produced in accordance with the conventional method for acidic oil-in-water emulsified foods except that the above-mentioned organic acid, lactic acid, lactic acid fermented egg white, edible oil and fat, and egg yolk are blended. Well, for example, the above-mentioned organic acid, lactic acid, lactic acid fermented egg white, and egg yolk aqueous phase raw material are uniformly mixed, while stirring with a mixer or the like, the oil phase raw material is poured and coarsely emulsified, then colloid After final emulsification with a mill, high-pressure homogenizer, etc., it is filled and sealed in a bottle container or glass container.

Moreover, what is necessary is just to manufacture the rice cracker of this invention, and the manufacturing method of fried food according to the conventional method of rice cracker and fried food except using the acidic oil-in-water type emulsion food of this invention. In addition, the fried food of the present invention includes processed foods before cooking oil.

Hereinafter, the acidic oil-in-water emulsified food of the present invention will be specifically described based on Examples, Comparative Examples, and Test Examples. The present invention is not limited to these.

[Example 1]
<Method for producing lactic acid fermented egg white 1>
An egg white aqueous solution consisting of 50% liquid egg white (protein content 6%), granulated sugar 4%, yeast extract 0.05%, 50% lactic acid 0.15% and fresh water 45.8% was stirred and prepared. The resulting egg white aqueous solution was heated at 70 to 90 ° C. for 5 minutes, and then added with lactic acid bacteria starter 0.02% (Lactococcus lactis subsp. Lactis, Leuconostoc mesenteroides subsp. After fermentation at 24 ° C. for 24 hours, sterilization by heating at 70 to 90 ° C. for 10 minutes, followed by treatment at a pressure of 10 MPa using a high-pressure homogenizer, lactic acid fermented egg white 1 used in the present invention (solid content 10%) Made.

<Production method of mayonnaise-like food>
A mayonnaise-like food was produced at the following blending ratio. That is, the above-mentioned lactic acid fermented egg white 1 is mixed with vinegar, fermented lactic acid, raw egg yolk, salt, sodium glutamate, and fresh water, gradually added with vegetable oil while stirring uniformly with a mixer, and coarsely emulsified, and then passed through a colloid mill. And finished emulsification. Next, the obtained emulsion was filled in a three-layer laminate container having a capacity of 300 g to produce a mayonnaise-like food of the present invention. The mayonnaise-like food obtained contains 3.2% organic acid, 1.8% lactic acid, and 0.2% lactic acid fermented egg white (in terms of solid content). Moreover, the viscosity of the obtained mayonnaise-like food was 1,000 mPa · s.

<Mixed ratio of mayonnaise-like food>
(Oil phase)
Vegetable oil 20%
(Water phase)
Vinegar (acidity 10%) 14%
Fermented lactic acid (acidity 50%) 3.6%
Raw egg yolk 4%
3% salt
Lactic acid fermented egg white 1 (solid content 10%) 2%
Sodium glutamate 0.3%
Shimizu Residue ―――――――――――――――――――――――
Total 100%

[Example 2]
<Manufacture of fried rice crackers>
After the polished glutinous rice was soaked in water for 4 hours, the water-absorbed rice was transferred to a steamer and steamed. During the cooking, water was added with water to make 46% water until no core remained. The resulting cooked rice is kneaded with a moisturizer and cooled overnight in a refrigerator (4 ° C.), then cut into a size of 4 cm in diameter and 0.3 cm in thickness, and then shaped into 15-16. Dry to% moisture. Next, the dried product is fried with oil having an oil temperature of about 240 ° C. for 1 minute, then drained, and the mayonnaise-like food obtained in Example 1 is added to the fried processed product in 20 parts with respect to 100 parts of the fried processed product. The fried rice crackers were obtained by spraying and adhering, and then drying with hot air at 80 ° C. for 60 minutes. When the obtained fried rice crackers were eaten, the mild sourness peculiar to mayonnaise remained sufficiently.

[Example 3]
<Manufacture of chicken cutlet>
Chicken breast was cut into bite-sized pieces and seasoned with salt and pepper. Using the mayonnaise-like food obtained in Example 1 as a batter liquid, it was made to adhere to 100 parts of seasoned chicken breast so as to be 20 parts of mayonnaise-like food, pasted with bread crumbs, and then with vegetable oil at 170 ° C. for 4 minutes. Oiled. When the obtained chicken cutlet was eaten, the mild sourness peculiar to mayonnaise remained sufficiently.

[Test Example 1]
We investigated the influence on the residual effect of mild acidity peculiar to mayonnaise when hot-air drying of acidic oil-in-water emulsified foods due to differences in the types of organic acids used in acidic oil-in-water emulsified foods. Specifically, in Example 1, the total amount of fermented lactic acid (acidity 50%) of the blended raw material is changed to the organic acid shown in Table 1, and the content of organic acid in the mayonnaise-like food as a whole becomes 3.2%. A mayonnaise-like food was produced in the same manner as in Example 1 except that each organic acid was blended with adjustment. Next, using the obtained mayonnaise-like food, fried rice crackers were produced in the same manner as in Example 2. The obtained fried rice crackers were eaten, and the mild sour remaining effect unique to mayonnaise was evaluated. In addition, the viscosity of each obtained mayonnaise-like food was 5,000 mPa · s or less.

Evaluation rank of “residence effect of mild sourness peculiar to mayonnaise”: Criteria A: Mild sourness peculiar to mayonnaise remains sufficiently.
B-1: Mild acidity peculiar to mayonnaise is slightly weak, but it is not problematic.
B-2: Slightly different from the mild sourness peculiar to mayonnaise, but is not problematic.
C-1: The mild acidity peculiar to mayonnaise is hardly felt.
C-2: The acidity is different from the mild acidity unique to mayonnaise.

From Table 1, when acetic acid, citric acid, malic acid, and gluconic acid are used instead of lactic acid to be blended in the acidic oil-in-water emulsified food, the mild acidity peculiar to mayonnaise is hardly felt, or mayonnaise The acidity is different from the characteristic mild acidity, and it is understood that lactic acid is excellent in the residual effect of mild acidity specific to mayonnaise.

[Test Example 2]
The influence on the residual effect of mild acidity peculiar to mayonnaise when the acidic oil-in-water emulsified food was dried with hot air due to the difference in the contents of organic acid and lactic acid was investigated. Specifically, in Example 1, a mayonnaise-like food was produced in the same manner as in Example 1 except that the contents of acetic acid derived from vinegar and fermented lactic acid were changed to the ratios shown in Table 2. . Next, using the obtained mayonnaise-like food, fried rice crackers were produced in the same manner as in Example 2. The obtained fried rice crackers were eaten, and the mild sour remaining effect unique to mayonnaise was evaluated. In addition, the viscosity of each obtained mayonnaise-like food was 5,000 mPa · s or less. The evaluation criteria for the mild acidity remaining effect peculiar to mayonnaise are the same as in Test Example 1.

From Table 2, the acidic oil-in-water emulsification in which the organic acid content is 3.0 to 5.0% of the product and the lactic acid content is 0.5 to 5.0% of the product. The foods (No. 2-5, No. 7, 8) are excellent in the residual effect of mild sourness peculiar to mayonnaise, and the content of lactic acid is especially 3.2 to 4.0% of the product. The acidic oil-in-water emulsified food (No. 3, 4, 7) with a lactic acid content of 1.0 to 4.0% of the product has a mild acidity remaining effect more characteristic of mayonnaise. It is understood that it is excellent.

[Example 4]
<Method for producing lactic acid fermented egg white 2>
Stir and prepare an egg white aqueous solution consisting of 34% liquid egg white (4% in terms of egg white solids), rapeseed oil 10%, granulated sugar 4%, yeast extract 0.05%, 50% lactic acid 0.15% and fresh water 51.8% did. The resulting egg white aqueous solution was heated at 70 to 90 ° C. for 5 minutes, and then added with lactic acid bacteria starter 0.02% (Lactococcus lactis subsp. Lactis, Leuconostoc mesenteroides subsp. Fermentation was carried out at 70 ° C. for 24 hours, followed by heat sterilization at 70 to 90 ° C. for 10 minutes, followed by treatment at a pressure of 10 MPa using a high-pressure homogenizer, and lactic acid fermented egg white 2 used in the present invention (solid content 8%. However, 10 parts of rapeseed oil added at the time of preparing the above-mentioned feed solution was excluded.

<Production method of mayonnaise-like food>
In the production method of mayonnaise-like food of Example 1, the same as in Example 1 except that the lactic acid fermented egg white 1 (formulation amount 2%) as the raw material was replaced with the lactic acid fermented egg white 2 (formulation amount 2.5%) Made mayonnaise-like food. The obtained mayonnaise-like food contains 0.2% of lactic acid fermented egg white in terms of solid content.

[Example 5]
<Method for producing lactic acid fermented egg white 3>
The lactic acid fermented egg white 1 obtained by the method of Example 1 was freeze-dried using a freeze dryer (manufactured by Tokyo Rika Kikai Co., Ltd.) at a blowing temperature of 160 ° C. and an exhaust air temperature of 65 ° C. to obtain powdered lactic acid Fermented egg white 3 (solid content 95%) was prepared.

<Production method of mayonnaise-like food>
In the production method of mayonnaise-like food of Example 1, the same as in Example 1 except that the lactic acid fermented egg white 1 (formulation amount 2%) of the blending raw material was replaced with the lactic acid fermented egg white 3 (formulation amount 0.21%). Made mayonnaise-like food. In addition, the obtained mayonnaise-like food contains about 0.2% of lactic acid fermented egg white in terms of solid content.

[Comparative Example 1]
<Method of manufacturing processed egg white products>
In the production method of lactic acid fermented egg white 1 of Example 1, after performing the steps up to the addition of lactic acid bacteria with the same composition as lactic acid fermented egg white 1, the pH was adjusted to 4.2 with 50% lactic acid, and then It processed with the pressure of 10 Mpa using the high voltage | pressure homogenizer, and cooled to 10 degreeC with cold water, and produced the egg white processed goods (solid content of 10%).

<Production method of mayonnaise-like food>
A mayonnaise-like food was produced in the same manner as in Example 1 except that in the method for producing a mayonnaise-like food of Example 1, the lactic acid-fermented egg white 1 as a blended raw material was replaced with a processed egg white product. In addition, the obtained mayonnaise-like food contains about 0.2% of egg white processed product in terms of solid content.

[Comparative Example 2]
In Example 1, a mayonnaise-like food was produced in the same manner as in Example 1 except that lactic acid fermented egg white 1 as a blending raw material of mayonnaise-like food was replaced with a commercially available liquid sterilized yogurt (solid content 12%). .

[Test Example 3]
We investigated the influence on the residual effect of mild acidity peculiar to mayonnaise when hot-air dried acidic oil-in-water emulsion foods due to differences in protein processed products such as lactic acid fermented egg white and liquid pasteurized yogurt. Specifically, using the mayonnaise-like food obtained in Examples 1, 4, and 5 and Comparative Examples 1 and 2, fried rice crackers were produced in the same manner as in Example 2, and the resulting fried rice crackers were obtained. The remaining effect of mild sourness peculiar to mayonnaise was evaluated. In addition, the viscosity of each obtained mayonnaise-like food was 5,000 mPa · s or less. The evaluation criteria for the residual effect of mild sourness peculiar to mayonnaise are the same as in Test Example 1.

＜乳酸発酵＞
○：蛋白質加工品が乳酸発酵している。
×：蛋白質加工品が乳酸発酵していない。

<Lactic acid fermentation>
○: The processed protein product is lactic acid fermented.
X: The protein processed product is not lactic acid fermented.

From Table 3, the mayonnaise-like food containing the egg white processed product without lactic acid fermentation and the mayonnaise-like food containing the liquid sterilized yogurt with lactic acid fermentation have different sourness from the mild sourness peculiar to mayonnaise. It was. On the other hand, the mayonnaise-like food containing lactic acid fermented egg whites 1 to 3 obtained by subjecting egg white to lactic acid fermentation had sufficient mild sourness peculiar to mayonnaise.

[Test Example 4]
We investigated the influence on the residual effect of mild sourness peculiar to mayonnaise when hot air drying acidic oil-in-water emulsified foods due to the difference in the content of lactic acid fermented egg white. Specifically, a mayonnaise-like food was produced in the same manner as in Example 1 except that the content of lactic acid fermented egg white (in terms of solid content) was changed to the ratio shown in Table 4 in Example 1. Next, using the obtained mayonnaise-like food, fried rice crackers were produced in the same manner as in Example 2. The obtained fried rice crackers were eaten, and the mild sour remaining effect unique to mayonnaise was evaluated. In addition, the viscosity of each obtained mayonnaise-like food was 5,000 mPa · s or less. The evaluation criteria for the residual effect of mild sourness peculiar to mayonnaise are the same as in Test Example 1.

From Table 4, the acidic oil-in-water emulsified food in which the content of lactic acid fermented egg white (in terms of solid content) is 0.01 to 5% of the product is excellent in the residual effect of mild acidity unique to mayonnaise, It is understood that acidic oil-in-water emulsified foods having a lactic acid fermented egg white content (in terms of solid content) of 0.05 to 4% of the product are more excellent in the remaining sourness characteristic of mayonnaise. The

Claims (4)

In acidic oil-in-water emulsified food having a viscosity of 100 to 5,000 mPa · s, the product contains 3.0 to 5.0% organic acid (including lactic acid) and 0.5 to 5.0% lactic acid. And an acidic oil-in-water emulsified food comprising lactic acid fermented egg white. The acidic oil-in-water emulsified food according to claim 1, wherein the content of the lactic acid fermented egg white (in terms of solid content) is 0.01 to 5% of the product. Rice crackers using the acidic oil-in-water emulsified food according to claim 1 or 2. The fried food which used the acidic oil-in-water type emulsified food of Claim 1 or 2 for the batter liquid.