JPS6148903B2 - - Google Patents
Info
- Publication number
- JPS6148903B2 JPS6148903B2 JP58074519A JP7451983A JPS6148903B2 JP S6148903 B2 JPS6148903 B2 JP S6148903B2 JP 58074519 A JP58074519 A JP 58074519A JP 7451983 A JP7451983 A JP 7451983A JP S6148903 B2 JPS6148903 B2 JP S6148903B2
- Authority
- JP
- Japan
- Prior art keywords
- mayonnaise
- aqueous solution
- present
- gelatin
- waste powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000010746 mayonnaise Nutrition 0.000 claims description 24
- 239000008268 mayonnaise Substances 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 13
- 108010010803 Gelatin Proteins 0.000 claims description 12
- 239000007864 aqueous solution Substances 0.000 claims description 12
- 229920000159 gelatin Polymers 0.000 claims description 12
- 239000008273 gelatin Substances 0.000 claims description 12
- 235000019322 gelatine Nutrition 0.000 claims description 12
- 235000011852 gelatine desserts Nutrition 0.000 claims description 12
- 239000002699 waste material Substances 0.000 claims description 11
- 239000007787 solid Substances 0.000 claims description 6
- 102000002322 Egg Proteins Human genes 0.000 claims description 5
- 108010000912 Egg Proteins Proteins 0.000 claims description 5
- 235000013345 egg yolk Nutrition 0.000 claims description 5
- 210000002969 egg yolk Anatomy 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 240000008415 Lactuca sativa Species 0.000 claims description 4
- 235000012045 salad Nutrition 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 description 12
- 238000004806 packaging method and process Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000012530 fluid Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000012265 solid product Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 240000001980 Cucurbita pepo Species 0.000 description 1
- 235000009852 Cucurbita pepo Nutrition 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 235000010804 Maranta arundinacea Nutrition 0.000 description 1
- 244000145580 Thalia geniculata Species 0.000 description 1
- 235000012419 Thalia geniculata Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
Description
【発明の詳細な説明】
本発明は固形状マヨネーズ、更に詳しくはチー
ズ程度或はそれ以上の硬度（水分５〜９％程度）
をした固形状マヨネーズの製造法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention is directed to solid mayonnaise, more specifically, to hardness of cheese or higher (moisture content of about 5 to 9%).
This invention relates to a method for producing solid mayonnaise.
従来のマヨネーズはその性状が高粘度流動体で
あるから、販売に当つては合成樹脂製袋或は耐水
性容器等を使用する必要があり、包装手段が面倒
であると共に、高粘度流動体であるが故に、その
用途が制約される欠点があつた。 Conventional mayonnaise is a highly viscous fluid, so when selling it, it is necessary to use synthetic resin bags or water-resistant containers, which makes the packaging method cumbersome, and it is a highly viscous fluid. Because of this, there was a drawback that its usage was restricted.
この欠点を解消するために発明したのが本発明
で、従つて本発明の目的は、包装を簡略化し得る
と共に、その用途の拡大を計ることができるチー
ズ程度或はそれ以上の硬度をした固形状マヨネー
ズの製造法を提供することであり、この目的を達
成するために本発明方法はゼラチンとくず粉とを
配合した水溶液と、卵黄とサラダオイルと醸造酢
とを主成分とするマヨネーズ主体とを練合した点
を要旨とするものである。 The present invention was invented to solve this drawback. Therefore, the purpose of the present invention is to create a solid product with a hardness comparable to that of cheese or harder, which can simplify packaging and expand its uses. The purpose of the present invention is to provide a method for producing shaped mayonnaise, and to achieve this purpose, the method of the present invention uses an aqueous solution containing gelatin and waste powder, and mayonnaise mainly composed of egg yolk, salad oil, and brewed vinegar. The main points are the points that have been elaborated.
次に本発明方法を詳細に説明する。 Next, the method of the present invention will be explained in detail.
卵黄とサラダオイルと醸造酢とを主成分とし、
これに必要に応じてブドウ糖或は果糖の水溶液等
の甘味料と、香辛料及び増粘剤等を練合してマヨ
ネーズ主体を形成する、このものは従来のマヨネ
ーズの性状と同様に高粘度流動体であるので、本
発明者はこれにゼラチンを配合して水羊かん状の
硬さをしたマヨネーズを得た。 The main ingredients are egg yolk, salad oil, and brewed vinegar.
If necessary, sweeteners such as an aqueous solution of glucose or fructose, spices, and thickeners are kneaded to form the main mayonnaise, which is a high-viscosity fluid similar to the properties of conventional mayonnaise. Therefore, the present inventor blended gelatin with this to obtain mayonnaise having the consistency of a water gourd.
又前記マヨネーズ主体にくず粉を配合して水羊
かん状の硬さをしたマヨネーズを得たが前記両者
共、硬度が不足で形崩れし易く満足するものが得
られなかつた。 Further, a mayonnaise having a consistency similar to that of a water oat was obtained by blending waste powder into the mayonnaise, but both of the above were insufficient in hardness and tended to lose their shape, resulting in an unsatisfactory result.
そこで更に研究した結果、前記マヨネーズ主体
にゼラチンとくず粉の両者を順次配合したが、そ
れでも満足すべき硬度のものが得られなかつた。
そこで本発明者は、前記マヨネーズ主体にゼラチ
ンとくず粉とを順次配合することなく、前記マヨ
ネーズ主体の調製とは別途に、ゼラチンとくず粉
とを配合した水溶液を作り、この水溶液で前記マ
ヨネーズ主体を練合せることにより本発明方法を
完成したのである。尚、くず粉とゼラチンとを重
量比で２：１の割合となし、10〜20重量％水溶液
としたもので前記マヨネーズ主体を練合せたもの
が一番好ましい結果を得た。 As a result of further research, both gelatin and waste powder were sequentially blended into the mayonnaise, but it was still not possible to obtain a product with a satisfactory hardness.
Therefore, instead of sequentially blending gelatin and waste powder into the mayonnaise main body, the present inventor prepared an aqueous solution containing gelatin and waste powder separately from the preparation of the mayonnaise main body, and kneaded the mayonnaise main body with this aqueous solution. By combining these two methods, the method of the present invention was completed. The most favorable results were obtained when the mayonnaise was mainly kneaded with a 10 to 20% by weight aqueous solution of waste powder and gelatin in a weight ratio of 2:1.
即ち、ゼラチンとくず粉とを配合した水溶液
と、これとは別途に前記マヨネーズ主体を形成
し、このものに前記水溶液を配合すること、換言
すれば前記水溶液で練合せることにより本発明方
法を完成したのである。 That is, the method of the present invention was completed by forming an aqueous solution containing gelatin and waste powder, and separately forming the mayonnaise main body, and blending the aqueous solution with this, in other words, kneading with the aqueous solution. It is.
これは前記マヨネーズ主体中の醸造酢と卵黄と
がゼラチン及びくず粉と反応して脱水状態となる
ために固形化するものと判断されるのである。 It is believed that this is because the brewed vinegar and egg yolk in the main mayonnaise react with gelatin and waste powder to become dehydrated and solidify.
又この方法により製造した固形状マヨネーズは
粉砕が可能で、粉砕することにより粉末状のマヨ
ネーズを製造し得るのである。又ゼラチン及びく
ず粉を含有するのでゼラチン及びくず粉の特性即
ち加熱すると溶解するという特性上60℃以上に加
熱して軟化させることもできるのである。 Moreover, the solid mayonnaise produced by this method can be pulverized, and powdered mayonnaise can be produced by pulverization. Also, since it contains gelatin and waste powder, it can be heated to 60°C or higher to soften it due to the properties of gelatin and waste powder, that is, they dissolve when heated.
本発明方法による製品は水分が少なくて固形状
をしており耐腐敗性で長期間の使用に耐えるので
ある。 The product produced by the method of the present invention has a solid shape with low moisture content, is rot resistant, and can be used for a long period of time.
又形崩れしない固形状である故従来品の如く特
定の包装手段を要せず紙製品の包装でよい等包装
手段換言すれば販売手段を簡素化できるのであ
る。 In addition, since it is a solid product that does not lose its shape, it does not require special packaging methods like conventional products and can be packaged in paper products. In other words, the packaging method can be simplified, and the sales method can be simplified.
又前記の如く粉末状として各種食品に振掛けて
使用することも可能であり、必要に応じては加熱
軟化して使用することも可能で、その用途を拡大
し得たという顕著な効果を奏し得るのである。 In addition, as mentioned above, it can be used in powder form by sprinkling it on various foods, and if necessary, it can be heated and softened before use, which has had the remarkable effect of expanding its uses. You get it.
次に本発明方法の一実施態様を説明する。 Next, one embodiment of the method of the present invention will be described.
卵黄20部（重量部以下同じ）、サラダオイル20
部、醸造酢15部、ブドウ糖の８％水溶液４部、香
辛料1.5部及び増粘剤９部を練合したマヨネーズ
主体を形成する一方、くず粉２部とゼラチン１部
との割合で配合した15％の水溶液を調製し、この
15％水溶液１部と前記マヨネーズ主体12部とを練
合せて本発明固形状マヨネーズを得た。 20 parts of egg yolk (same parts by weight), 20 parts of salad oil
15 parts of brewed vinegar, 4 parts of an 8% aqueous solution of glucose, 1.5 parts of spices, and 9 parts of a thickener to form the main body of mayonnaise, while 15% was mixed with 2 parts of arrowroot powder and 1 part of gelatin. Prepare an aqueous solution of this
Solid mayonnaise of the present invention was obtained by kneading 1 part of a 15% aqueous solution and 12 parts of the above-mentioned mayonnaise main body.
Claims (1)
黄とサラダオイルと醸造酢とを主成分とするマヨ
ネーズ主体とを練合したことを特徴とする固形状
マヨネーズの製造法。1. A method for producing solid mayonnaise, which is characterized by kneading an aqueous solution containing gelatin and waste powder, and mayonnaise mainly consisting of egg yolk, salad oil, and brewed vinegar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58074519A JPS59198955A (en) | 1983-04-26 | 1983-04-26 | Preparation of solid mayonnaise |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58074519A JPS59198955A (en) | 1983-04-26 | 1983-04-26 | Preparation of solid mayonnaise |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59198955A JPS59198955A (en) | 1984-11-10 |
| JPS6148903B2 true JPS6148903B2 (en) | 1986-10-27 |
Family
ID=13549650
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58074519A Granted JPS59198955A (en) | 1983-04-26 | 1983-04-26 | Preparation of solid mayonnaise |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59198955A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6431755B2 (en) * | 2014-11-26 | 2018-11-28 | キユーピー株式会社 | Solid acidic oil-in-water emulsified seasoning |
-
1983
- 1983-04-26 JP JP58074519A patent/JPS59198955A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59198955A (en) | 1984-11-10 |
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