Ingredient-containing seasoning and method for manufacturing same

Abstract

The purpose of the present invention is to provide an ingredient-containing seasoning which has an egg flavor and a creamy texture without showing any quality deterioration caused by the emulsification with fat or oil characteristic to emulsified seasonings such as conventional egg-flavored seasonings. Provided is an ingredient-containing seasoning comprising egg yolk, acetic acid and an ingredient, characterized in that: the viscosity thereof at 20 DEG C is 700-5000 mPa.s inclusive; the egg yolk content is more than 1 mass% and not more than 18 mass%; and the fat or oil content is not more than 10 mass% relative to the total seasoning.

Description

technical field [0001] The present invention relates to an egg-flavored food additive seasoning that has a creamy mouthfeel despite not being emulsified, and a method for producing the same. Background technique [0002] For a long time, tartar sauce (tartar sauce), which is often used in fried foods, has been popular as a delicious seasoning that can make people feel the balance between the refreshing flavor of vegetables or vinegar and the flavor of eggs. known. [0003] However, tartar sauce also has the following problems: since it contains 30 to 60% by mass of fat, it causes excessive calorie intake of fried foods; in addition, since emulsification is required, it is necessary to add additives such as emulsifiers; and , Since it is an emulsion, there are problems such as quality deterioration due to oil-water separation during storage or cooking, and problems such as heat sterilization is not easy. [0004] In addition, although the egg flavor is suitable for various ...

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Problems solved by technology

[0003] However, tartar sauce also has the following problems: since it contains 30 to 60% by mass of fat, it causes excessive calorie intake of fried foods; in addition, since emulsification is required, it is necessary to add additives such as emulsifiers; and , Since it is an emulsion, there are problems such as quality deterioration due to oil-water separation during storage or cooking, or problems such as heat sterilization is not easy

[0004] In addition, although the egg flavor is suitable for various dishes, tartar sauce is limited in its use due to its high viscosity, greasy property, or strong sour taste, and its use in various dishes has not been expanded (for example, refer to Patent Document 1 column of prior art)

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