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Mayonnaise-like food

A technology of mayonnaise and food, applied in the direction of food science, etc., can solve the problems of obvious sour taste and difficulty in imparting mayonnaise, and achieve the effect of improving flavor and alleviating sour taste

Active Publication Date: 2016-12-28
Q P CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, low-fat mayonnaise and oil-free mayonnaise have a strong sour taste, and it is difficult to impart mayonnaise's unique addictive and addictive flavor

Method used

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  • Mayonnaise-like food
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  • Mayonnaise-like food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0044] Hereinafter, the present invention will be specifically described based on examples. Each component shown in Table 1 of Examples 1-9 and Comparative Examples 1 and 2 was mixed, and the mayonnaise-like food of each Example and a comparative example was manufactured. The obtained mayonnaise-like food was subjected to (a) analysis of aroma components, (b) viscosity measurement, and (c) sensory evaluation of flavor.

[0045] (a) Analysis of Aroma Components It was analyzed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) as follows.

[0046] (a1) Preparation of sample by solid phase microextraction (SPME) Weigh 3.0 g of mayonnaise-like food in a 10 mL vial for aroma analysis, seal it with a cap with a septum, and use it as a sample for solid phase microextraction. Sample. The conditions of solid-phase microextraction were set as follows. ・SPME fiber: Stable Flex50 / 30μm, DVB / Carboxen / PDMS (manufactured by Sigma-Aldrich) ・Volatile component e...

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PUM

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Abstract

[Problem] Give mayonnaise an addictive and addictive flavor. [Solution] Containing 2,3,5-Trimethyl pyrazine in a mayonnaise-like food containing 0.1-1.5% by mass of acetic acid and egg yolk and having a viscosity of 50-500 Pa·s and furfural.

Description

technical field [0001] The present invention relates to a mayonnaise-like food in which the flavor peculiar to mayonnaise is improved by containing a specific oral aroma component. Background technique [0002] Mayonnaise is usually a high-viscosity paste food made by emulsifying edible oil and vinegar with egg yolk. Mayonnaise has a unique flavor that many people are addicted to and has become a hobby, and there are many people called mayonnaise (mayonnaise lovers) who use mayonnaise in all foods. [0003] On the other hand, in recent years, due to taking calorie control as a healthy ambition, so-called low-oil mayonnaise and non-edible mayonnaise that reduce the content of edible fat and adjust to the same viscosity as mayonnaise with a thickener have also been produced. Oil mayonnaise (Patent Document 1). In addition, in the market, the same flavor as the original mayonnaise is desired for such low-fat mayonnaise and oil-free mayonnaise. [0004] However, low-fat mayon...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60
CPCA23L27/2052A23L27/2054A23L27/60
Inventor 堀井直人村居绫子
Owner Q P CORP