Method for producing mayonnaise-like food product and mayonnaise-like food product

Abstract

To provide a mayonnaise-like food product and a method for producing the mayonnaise-like food product, which effectively utilizes sake lees as a raw material and is also beneficial to health.SOLUTION: A method for producing a mayonnaise-like food product comprises a step of subjecting sake lees to de-alcoholization treatment, and a step of mixing and emulsifying the sake lees subjected to the de-alcoholization treatment, vinegar, and an edible oil.

Description

[Technical Field]

[0001] The present invention relates to a method for producing a mayonnaise-like food product that does not use egg yolk or whole eggs, and to a mayonnaise-like food product. [Background technology]

[0002] For example, mayonnaise and salad dressings are known as mayonnaise-like foods. Mayonnaise is usually made from egg yolk or whole eggs. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 7438423 DISCLOSURE OF THE INVENTION [Problem to be solved by the invention]

[0004] With the recent increase in health consciousness, there is a need for healthy mayonnaise-like foods that do not use egg yolks or whole eggs and have reduced cholesterol content.

[0005] However, without using egg yolk or whole eggs, it is impossible to realize the complex flavors of mayonnaise-like foods, such as umami, richness, bitterness, and astringency, and it has been difficult to provide a delicious mayonnaise-like food without using egg yolk or whole eggs.

[0006] Therefore, an object of the present invention is to provide a mayonnaise-like food product that does not use egg yolk or whole eggs, and a method for producing the mayonnaise-like food product. [Means for solving the problem]

[0007] Based on this technical background, the present inventors conducted extensive research and discovered that (1) sake lees, a by-product of sake brewing and other alcoholic beverages, most of which have been disposed of as waste, contain starch, making them pasty, and also containing amino acids, minerals, and dietary fiber. Therefore, they found that they could potentially be used as an alternative ingredient (emulsion stabilizer) to egg yolks or whole eggs. (2) However, because sake lees contain approximately 8-9% alcohol by mass, when used in large quantities to replace egg yolks or whole eggs, the sake lees become hard, making it extremely difficult to emulsify by stirring, and also adversely affecting the flavor of mayonnaise-like foods. (3) Therefore, they discovered that by first dealcoholizing the sake lees, preferably by heating them to reduce their alcohol content, they can produce mayonnaise-like foods without adversely affecting the flavor, even when a large amount of sake lees is included, without adversely affecting the flavor, thereby providing mayonnaise-like foods that do not use egg yolks or whole eggs.

[0008] That is, the method for producing the mayonnaise-like food of the present invention (1) is as follows: A step of dealcoholizing the sake lees; A step of mixing and emulsifying the dealcoholized sake lees, vinegar, and edible oils and fats; Equipped with.

[0009] The method for producing a mayonnaise-like food according to the present invention (2) is a method for producing a mayonnaise-like food according to the present invention (1), comprising the steps of: In the dealcoholization step, the sake lees are heat-treated at a temperature of 85 to 110°C.

[0010] The mayonnaise-like food of the present invention (3) is Contains dealcoholized sake lees, vinegar, and edible oils and fats, The content of the dealcoholized sake lees is 30 to 65 mass %.

[0011] The mayonnaise-like food of the present invention (4) is the mayonnaise-like food according to (3), The alcohol content is 2.6% by mass or less. [Effects of the Invention]

[0012] According to the present invention, it is possible to provide a mayonnaise-like food that effectively utilizes sake lees as a raw material and is also good for health, and a method for producing a mayonnaise-like food. DETAILED DESCRIPTION OF THE INVENTION

[0013] The method for producing the mayonnaise-like food of the present invention comprises the steps of: A step of dealcoholizing the sake lees; A step of mixing and emulsifying the dealcoholized sake lees, vinegar, and edible oils and fats; Equipped with.

[0014] The method for producing a mayonnaise-like food product of the present invention includes a step of dealcoholizing sake lees (sake lees dealcoholization step). The sake lees used in the sake lees dealcoholization step are not particularly limited. The sake lees dealcoholized in the sake lees dealcoholization step are by-products obtained during the brewing process at sake breweries, for example, and are the pomace that is generated when mash is squeezed to extract sake. Examples of sake lees include sheet lees squeezed using an automatic press, loose lees in the form of loose lumps, and paste-like kneaded lees.

[0015] Sake lees typically contain 8 to 9% by mass of alcohol (ethanol). Therefore, if a large amount of undealcoholized sake lees is used, the lees become hard and are extremely difficult to emulsify by stirring. Furthermore, the strong alcoholic taste in mayonnaise-like foods results in a poor flavor. Furthermore, undealcoholized sake lees are unsuitable for use in large quantities by children or people with low alcohol tolerance. Therefore, undealcoholized sake lees are subjected to a dealcoholization process and pre-processed to produce dealcoholized sake lees, which are then used as a raw material for mayonnaise-like foods. In the process of dealcoholizing sake lees, the alcohol content of the dealcoholized sake lees is preferably 5% by mass or less, more preferably 4% by mass or less, more preferably 3% by mass or less, and more preferably 2% by mass or less. The alcohol contained in sake lees is, for example, ethanol.

[0016] In the sake lees dealcoholization treatment step, the method for dealcoholizing the sake lees is not particularly limited, and examples include a method of heat-treating the sake lees, preferably at a temperature of 85 to 110°C, or a method of heating under reduced pressure. Because the sake lees contain live yeast, enzymes, etc., if there is a certain amount of time between the production of a mayonnaise-like food and its use, or if there is a certain amount of time until the food is used up, fermentation by the yeast, enzymes, etc. will proceed and the flavor will change. Therefore, it is preferable to dealcoholize the sake lees by heat-treating them at a temperature of 85 to 110°C, as this inactivates and decomposes the yeast, enzymes, etc., and prevents the flavor of the mayonnaise-like food from changing even if the food is stored for a long period of time or even if a long period of time is required until the food is used up. Furthermore, when the mayonnaise-like food is stored after production at a low temperature that can reduce or inhibit the fermentation of yeast, enzymes, etc., or when the entire amount of the mayonnaise-like food is used promptly after production, the mayonnaise-like food may be dealcoholized by heat treatment at a temperature of 85 to 110°C to inactivate the yeast, enzymes, etc., or by heat treatment at a temperature of 85°C or lower, or by heat treatment at a low temperature under reduced pressure.

[0017] In the step of dealcoholizing the sake lees, when the undealcoholized sake lees are heat-treated at a temperature of 85 to 110°C, the heat-treatment time is not particularly limited, but is preferably, for example, 90 to 180 minutes.

[0018] The method for producing a mayonnaise-like food of the present invention includes a step of emulsifying the dealcoholized sake lees obtained by subjecting the sake lees to a dealcoholization process, mixing the dealcoholized sake lees with vinegar and edible oils and fats.

[0019] (edible fats and oils) The edible oils and fats are not particularly limited, and known oils and fats can be used. Examples of edible oils and fats include vegetable oils such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice bran oil, camellia oil, perilla oil, grapeseed oil, peanut oil, almond oil, and avocado oil, as well as fish oil, beef tallow, lard, chicken fat, and oils obtained by chemical or enzymatic treatment, such as MCT (medium-chain triglyceride), diglyceride, hardened oil, and interesterified oil. Among these, vegetable oils and fats or mixed vegetable oils are preferably used.

[0020] (vinegar) Vinegar (acetic acid) can be used as the acidifying agent. Brewed vinegar, grain vinegar, black vinegar, fruit vinegar, and synthetic vinegar can be used as the vinegar. Of these, fruit vinegar and grain vinegar are preferred from the viewpoint of flavor. By blending these acidifying agents, the pH of the mayonnaise-like food can be adjusted to a desired range, and the flavor balance of the mayonnaise-like food can be improved.

[0021] The lower limit of the blending amount of dealcoholized sake lees relative to the total amount of the mayonnaise-like food in the emulsification step is 30% by mass or more, preferably 35% by mass or more, and more preferably 40% by mass or more, and the upper limit is 65% by mass or less, preferably 60% by mass or less, even more preferably 55% by mass or less, and more preferably 50% by mass or less. If the blending amount of dealcoholized sake lees relative to the total amount of the mayonnaise-like food is less than the above range, the mayonnaise-like food will be difficult to emulsify, and the taste of the mayonnaise-like food will be less umami and richer, and will resemble the taste of a liquid dressing such as vinegar dressing, making it difficult to use as a mayonnaise-like food. If the blending amount exceeds the above range, the mayonnaise-like food will be difficult to emulsify, and the taste of the mayonnaise-like food will become more bitter and unpleasant, making it difficult to actually use as a mayonnaise-like food.

[0022] The lower limit of the amount of edible oil or fat relative to the total amount of the mayonnaise-like food in the emulsification step is 10% by mass or more, preferably 15% by mass or more, and more preferably 20% by mass or more, and the upper limit is 45% by mass or less, preferably 40% by mass or less, even more preferably 38% by mass or less, and more preferably 35% by mass or less.

[0023] The amount of vinegar to be blended in the emulsification process relative to the total amount of the mayonnaise-like food is, at the lower limit, 4% by mass or more, preferably 6% by mass or more, and more preferably 8% by mass or more, and at the upper limit, 19% by mass or less, preferably 17% by mass or less, even more preferably 15% by mass or less, and more preferably 14% by mass or less.

[0024] In the emulsification step, at least the dealcoholized sake lees, vinegar, and edible oils and fats are mixed. In addition, in the emulsification step, other raw materials described below can also be mixed as appropriate.

[0025] (Other ingredients) In addition to the ingredients mentioned above, the mayonnaise-like food may contain various ingredients that are normally used in mayonnaise-like foods, appropriately selected and included within the scope that does not impair the effects of the present invention. Examples include seasonings such as soy sauce, mirin, salt, white sesame, brown sesame, monosodium glutamate, bouillon, and fish sauce, sugars such as glucose, fructose, sucrose, maltose, oligosaccharides, and trehalose, spices such as mustard powder, shichimi pepper, and pepper, antioxidants such as ascorbic acid and vitamin E, yeast extract powder, miso, euglena, tomato paste, mountain wasabi, real wasabi, green laver, seaweed, truffles, smoked daikon radish, vanilla flavoring, shiso, and herbs.

[0026] As the yeast extract powder, commercially available yeast extract powder can be used.

[0027] In the emulsification step, the dealcoholized sake lees, vinegar, edible oils and fats, and, if necessary, the other ingredients are mixed and emulsified to obtain the mayonnaise-like food of the present invention. In the emulsification step, the order in which the dealcoholized sake lees, vinegar, edible oils and fats, and, if necessary, the other ingredients are mixed is not particularly limited, but it is preferable to first mix vinegar and water-soluble ingredients (aqueous phase ingredients) mixed and heated (for example, heated at 75 to 85°C), then mix the heated edible oils and fats (for example, heated at 105 to 125°C), the dealcoholized sake lees, and ingredients other than the water-soluble ingredients.

[0028] In the emulsification step, the raw material mixture obtained by mixing the raw materials is then stirred and emulsified. In the emulsification step, a device used in the production of ordinary mayonnaise-like foods can be used for emulsification. Examples of such devices include a general stirrer, stick mixer, stand mixer, and homomixer. The stirring temperature of the raw material mixture in the emulsification step is appropriately selected, but is, for example, 75 to 90°C.

[0029] An example of a method for producing the mayonnaise-like food of the present invention will now be described. First, as a pre-treatment, sake lees are heated in an oven at a temperature of 88 to 120°C (core temperature of 85 to 110°C) for 10 minutes to several hours to carry out a dealcoholization treatment. This reduces the alcohol content (ethanol content) in the sake lees from 8 to 9% by mass before treatment to 3 to 4% by mass. In addition to dealcoholization, this dealcoholization treatment also inactivates yeast and enzymes present in the sake lees and sterilizes any bacteria that may have adhered to the sake lees during transportation from the sake brewery.

[0030] Next, water, vinegar, salt, seasonings, and other aqueous ingredients are heated and mixed until boiling. Vegetable oil is heated to a temperature of 110 to 130°C. The dealcoholized sake lees, the aqueous ingredients heated and mixed until boiling, and the vegetable oil heated to the above temperature are mixed and mixed in a mixer until emulsified.

[0031] The mayonnaise-like food of the present invention can be produced by carrying out the method for producing the mayonnaise-like food of the present invention.

[0032] The mayonnaise-like food of the present invention comprises: Contains dealcoholized sake lees, vinegar, and edible oils and fats, The content of the dealcoholized sake lees is 30 to 65 mass %.

[0033] The mayonnaise-like food of the present invention contains dealcoholized sake lees.

[0034] The sake lees before being dealcoholized are not particularly limited, and are, for example, by-products obtained during the brewing process at sake breweries, such as the pomace that is generated when mash is squeezed to extract sake. Examples of sake lees include sheet lees squeezed using an automatic press, loose lees in the form of loose lumps, and paste-like kneaded lees.

[0035] As mentioned above, sake lees usually contain 8 to 9% by mass of alcohol (ethanol). Therefore, if a large amount of undealcoholized sake lees is used, the mayonnaise-like food will have a strong alcoholic taste, resulting in a poor flavor. Furthermore, undealcoholized sake lees are not suitable for use in large amounts by children or people who have a low tolerance for alcohol. Therefore, in the mayonnaise-like food of the present invention, sake lees that have been dealcoholized are used as a raw material for the mayonnaise-like food as a pre-treatment.

[0036] The alcohol content of the dealcoholized sake lees is preferably 4% by mass or less, more preferably 3% by mass or less, and more preferably 2% by mass or less. The alcohol contained in the sake lees is, for example, ethanol. As described above, the sake lees before dealcoholization contain live yeast, enzymes, etc., and therefore, if there is a certain period of time between the production of a mayonnaise-like food and its use, or if there is a certain period of time until the food is completely used up, fermentation and reactions by the yeast, enzymes, etc. will progress, resulting in a change in flavor. Therefore, dealcoholized sake lees that have been dealcoholized by heat treatment at a temperature of 85 to 110°C are preferred, as the yeast, enzymes, etc. are inactivated and denatured, and the flavor of the mayonnaise-like food is less likely to change even if the food is stored for a long period of time or if a long period of time is required until the food is completely used up. Furthermore, when a mayonnaise-like food is stored after production at a low temperature that can reduce or inhibit the fermentation of yeast, enzymes, etc., or when the mayonnaise-like food is used in its entirety promptly after production, the dealcoholized sake lees may be dealcoholized sake lees that have been heat-treated at a temperature of 85 to 110°C to inactivate or denature the yeast, enzymes, etc., or dealcoholized sake lees that have been heat-treated at a temperature of 85°C or lower, or dealcoholized sake lees that have been heat-treated at a low temperature under reduced pressure to dealcoholize.

[0037] The mayonnaise-like food of the present invention contains vinegar and edible oils and fats in addition to the dealcoholized sake lees, and if necessary, the vinegar, edible oils and fats, and other ingredients of the mayonnaise-like food of the present invention are the same as the vinegar, edible oils and fats, and other ingredients of the method for producing the mayonnaise-like food of the present invention.

[0038] The blending amount of dealcoholized sake lees relative to the total amount of the mayonnaise-like food of the present invention is, as a lower limit, 30% by mass or more, preferably 35% by mass or more, and more preferably 40% by mass or more, and as an upper limit, 65% by mass or less, preferably 60% by mass or less, even more preferably 55% by mass or less, and more preferably 50% by mass or less. If the blending amount of dealcoholized sake lees relative to the total amount of the mayonnaise-like food of the present invention is less than the above range, the mayonnaise-like food will be difficult to emulsify, and the taste of the mayonnaise-like food will be less umami and richer, and will resemble the taste of a liquid dressing such as vinegar dressing, making it difficult to use as a mayonnaise-like food. If the blending amount exceeds the above range, the mayonnaise-like food will be difficult to emulsify, and the taste of the mayonnaise-like food will become more bitter and unpleasant, making it difficult to actually use as a mayonnaise-like food.

[0039] The alcohol content of the mayonnaise-like food of the present invention relative to the total amount is preferably 2.6% by mass or less, more preferably 0.1 to 2.6% by mass, more preferably 0.1 to 2.0% by mass, and more preferably 0.1 to 1.5% by mass. If the alcohol content relative to the total amount of the mayonnaise-like food exceeds the above range, the alcohol odor becomes strong and the flavor of the mayonnaise-like food becomes unpleasant. Furthermore, it is preferable that the alcohol content be as low as possible at the time of shipping as a product so that children and people with low alcohol tolerance can eat it safely. However, since alcohol naturally evaporates after shipping as a product and before it is consumed by the consumer, it is highly likely that the alcohol content will be lower than the above-mentioned value by the time it is actually consumed.

[0040] Mayonnaise-like foods are products that have similar properties to mayonnaise (e.g., taste, appearance, main ingredients, etc.) as defined by the Food Labeling Standards, but whose ingredient composition does not meet the Food Labeling Standards, and are foods such as emulsified seasonings. Mayonnaise-like foods contain an aqueous phase as the continuous phase and have the structure of an oil-in-water (O / W) emulsion or a W / O / W complex emulsion, with an oil-in-water (O / W) emulsion structure being more preferred.

[0041] (viscosity) The mayonnaise-like food is a non-Newtonian fluid, i.e., a viscous fluid. The viscosity of the mayonnaise-like food of the present invention, measured at 25°C, is preferably 50 Pa s or more, more preferably 100 Pa s or more, even more preferably 150 Pa s or more, and preferably 500 Pa s or less, more preferably 450 Pa s or less, even more preferably 400 Pa s or less.

[0042] The viscosity of mayonnaise-like foods was measured using a BH-type viscometer at a product temperature of 25°C and a rotation speed of 2 rpm, using rotor No. 6, and was calculated from the reading when the rotor had made two rotations after the start of measurement.

[0043] (moisture content) The water content of the mayonnaise-like food of the present invention is not particularly limited, but is preferably 10% by mass or more and 90% by mass or less, more preferably 15% by mass or more and 80% by mass or less, and even more preferably 20% by mass or more and 70% by mass or less. [Example]

[0044] [Example 1] A mayonnaise-like food product was produced using the following blending ratios: Dealcoholized sake lees: 44.12% by mass Vegetable oil (rice oil): 30.88% by mass Vinegar (acetic acid content 4-5% by mass): 13.23% by mass Agave syrup: 7.40% by mass Salt: 2.65% by mass Yeast extract powder: 0.32% by mass Water: 1.24% by mass <Production of mayonnaise-like foods>

[0045] As a preliminary treatment, the sake lees were heated at a device setting of 110°C (core temperature 93°C) for two hours to dealcoholize the sake lees, reducing the alcohol content in the sake lees from 8-9% by mass to 3-4% by mass. Vinegar, agave syrup, salt, yeast extract powder, and water were mixed to prepare the aqueous phase ingredients, which were then heated to boiling and mixed. Vegetable oil (rice bran oil) was heated to 110-120°C. The dealcoholized sake lees, boiled aqueous phase ingredients, and vegetable oil heated to 110-120°C were added to a stirring tank and mixed. Stirring was continued until the mixture was emulsified, resulting in the completion of a mayonnaise-like food product. <Result>

[0046] It emulsified and became mayonnaise-like, and the emulsified state could be maintained for a long period of time. <Comments and ratings>

[0047] (Comments and evaluation points from panelist A) It has a texture similar to mayonnaise, with a good balance of richness, sourness, sweetness, saltiness, and umami, and is just as satisfying as traditional mayonnaise made with eggs. Panelist A's evaluation scores were as follows. A maximum of 5 points was given, with a score of 4 or above being considered a pass. Richness 4 Balance of sour, sweet and salty 5 Taste 5 Sake lees aroma 4 Texture 5

[0048] (Comments and evaluation points from panelist B) It looks similar to mayonnaise. It's more satisfying than other vegan mayonnaises. You can enjoy it in the same ways as traditional mayonnaise, like dipping vegetables in it or adding it to potato salad. If you didn't know, you'd think it was mayonnaise. Panelist B's evaluation scores were as follows. A maximum of 5 points was given, with a score of 4 or above being considered a pass. Richness 5 Balance of sour, sweet and salty 5 Taste 5 Sake lees aroma 3 Texture 4

[0049] (Comments and evaluation points from panelist C) Normally, sake lees have a unique flavor and contain alcohol, so people either love it or hate it whether it's eaten raw or in processed products. However, despite using over 40% sake lees, Example 1 uses a recipe that effectively brings out the flavor of the sake lees, and there's little alcohol in it, making it a revolutionary product that is enjoyed by a wide range of people, young and old, both men and women. Furthermore, because it doesn't contain eggs, it can be safely consumed by vegans and people with egg allergies. It's been well-received not only in Japan, but also by people overseas who are unfamiliar with sake lees, and I think it's a product with the potential to open up markets around the world. Panelist C's evaluation scores were as follows. A maximum of 5 points was given, with a score of 4 or above being considered a pass. Richness 4 Balance of sour, sweet and salty 5 Taste 5 Sake lees aroma 4 Texture 4

[0050] (Comments and evaluation points from panelist D) This is truly a new type of mayonnaise. It's amazing how using sake lees allows you to eat mayonnaise while reducing the oil content. Just like regular mayonnaise, it can be used on its own or in a variety of dishes, which is great. Panelist D's evaluation scores were as follows. A maximum of 5 points was given, with a score of 4 or above being considered a pass. Richness 4 Balance of sour, sweet and salty 4 Taste 5 Sake lees aroma 5 Texture 4

[0051] (Comments and evaluation points from panelist E) Compared to traditional plant-based mayonnaise, this one has a rich, umami flavor derived from sake lees, making it very satisfying in terms of taste. It's also low in calories, so I think it will be popular with health-conscious people and vegan-conscious people overseas. There are a variety of flavors to choose from, which is fun. Panelist E's evaluation scores were as follows. A maximum of 5 points was given, with 4 points or more being considered a pass. Richness 4 Balance of sour, sweet and salty 5 Taste 5 Sake lees aroma 4 Texture 5

[0052] (Comments and evaluation points from panelist F) The tartness of the vinegar is followed by the delicious flavor of sake lees. Because the sake lees used have had the alcohol evaporated, there is no unpleasant smell that can make you choke, and the soft sweetness leaves a lasting impression. The flavor blends better with ingredients than traditional mayonnaise, allowing you to enjoy combining it with other seasonings. Panelist F's evaluation scores were as follows. A maximum of 5 points was given, with a score of 4 or above being considered a pass. Richness 4 Balance of sour, sweet and salty 5 Taste 5 Sake lees aroma 3 Texture 4 [Example 2]

[0053] A mayonnaise-like food product was produced using the following blending ratios: Dealcoholized sake lees: 39.76% by mass Vegetable oil (rice oil): 36.58% by mass Vinegar (acetic acid content 4~5% by mass): 11.93% by mass Agave syrup: 6.68% by mass Salt: 2.39% by mass Yeast extract powder: 0.29% by mass Water: 2.39% by mass

[0054] <Production of mayonnaise-like foods> A mayonnaise-like food was produced in the same manner as in Example 1.

[0055] <Result> It emulsified and became like mayonnaise.

[0056] <Evaluation score> The average evaluation scores of panelists A to F were as follows: A score of 4 or above was considered a pass, out of a total of 5 points. Richness 3.8 Balance of sour, sweet and salty 4 Taste: 4.3 Sake lees aroma 5 Texture 3.6 [Example 3]

[0057] Dealcoholized sake lees: 31.11% by mass Vegetable oil (rice oil): 26.46% by mass Vinegar (acetic acid content 4~5% by mass): 8.09% by mass Miso 19.30% by mass Agave syrup: 5.29% by mass Salt: 1.24% by mass Yeast extract powder: 0.25% by mass Water: 3.73% by mass

[0058] <Production of mayonnaise-like foods> As a preliminary treatment, the sake lees were heated at a device setting of 110°C (core temperature 93°C) for two hours to dealcoholize the sake lees, reducing the alcohol content in the sake lees from 8-9% by mass to 3-4% by mass. Vinegar, agave syrup, salt, miso, yeast extract powder, and water were mixed to prepare the aqueous phase ingredients, which were then heated to boiling and mixed. Vegetable oil (rice oil) was heated to 110-120°C. The dealcoholized sake lees, boiled aqueous phase ingredients, and vegetable oil heated to 110-120°C were added to a stirring tank and mixed. Stirring was continued until the mixture was emulsified, resulting in the completion of a mayonnaise-like food product.

[0059] <Result> It emulsified and became like mayonnaise.

[0060] <Evaluation score> The average evaluation scores of panelists A to F were as follows: A score of 4 or above was considered a pass, out of a total of 5 points. Richness 4.8 Balance of sour, sweet and salty 4.6 Taste: 4.8 Sake lees aroma 4.3 Texture 4.8 [Example 4]

[0061] Dealcoholized sake lees: 45.50% by mass Vegetable oil (rice oil): 19.78% by mass Vinegar (acetic acid content 4~5% by mass): 11.83% by mass Euglena: 29.40% by mass Agave syrup: 7.64% by mass Salt: 3.04% by mass Yeast extract powder: 0.33% by mass Water: 5.13% by mass

[0062] <Production of mayonnaise-like foods> As a preliminary treatment, the sake lees were heated at a device setting of 110°C (core temperature 93°C) for 2 hours to dealcoholize the sake lees, reducing the alcohol content in the sake lees from 8-9% by mass to 3-4% by mass. Vinegar, agave syrup, salt, yeast extract powder, and water were mixed to prepare the aqueous phase ingredients, which were then heated to boiling and mixed. Vegetable oil (rice oil) was heated to 110-120°C. The dealcoholized sake lees, boiled aqueous phase ingredients, and vegetable oil heated to 110-120°C were added to a stirring tank and mixed, with stirring continuing until emulsified. After emulsification, paste-like Euglena was added to ensure a uniform mixture. This completed the mayonnaise-like food product.

[0063] <Result> It emulsified and became like mayonnaise.

[0064] <Evaluation score> The average evaluation scores of panelists A to F were as follows: A score of 4 or above was considered a pass, out of a total of 5 points. Richness 4.6 Balance of sour, sweet and salty 5 Taste: 4.6 Sake lees aroma 5 Texture 4.3 [Comparative Example 1]

[0065] A mayonnaise-like food product was produced using the following blending ratios: Vegetable oil (rice oil): 49.18% by mass Vinegar (acetic acid content 4~5% by mass): 36.07% by mass Agave syrup: 10.93% by mass Salt: 3.28% by mass Yeast extract powder: 0.55% by mass De-alcoholized sake lees: 0.00% by mass

[0066] <Production of mayonnaise-like foods> Vinegar, agave syrup, salt, yeast extract powder, and water were mixed to prepare the aqueous phase ingredients, which were then heated to boiling and mixed. Vegetable oil (rice bran oil) was heated to 110-120°C. The boiled aqueous phase ingredients and the vegetable oil heated to 110-120°C were added to a mixing tank and mixed.

[0067] <Result> It didn't emulsify, the oil separated, and it didn't turn out like mayonnaise. Comparative Example 2

[0068] Dealcoholized sake lees: 26.38% by mass Vegetable oil (rice oil): 42.32% by mass Vinegar (acetic acid content 4~5% by mass): 16.46% by mass Agave syrup: 8.86% by mass Salt: 3.59% by mass Yeast extract powder: 0.38% by mass

[0069] <Production of mayonnaise-like foods> A mayonnaise-like food was produced in the same manner as in Example 1.

[0070] <Result> The content of dealcoholized sake lees was low, so it did not emulsify, the oil separated, and it did not resemble mayonnaise. The texture was far from mayonnaise. The viscosity was low, and it was more like a dressing. Comparative Example 3

[0071] Undealcoholized sake lees: 44.74% by mass Vegetable oil (rice oil): 31.32% by mass Vinegar (acetic acid content 4~5% by mass): 13.42% by mass Agave syrup: 7.52% by mass Salt: 2.68% by mass Yeast extract powder: 0.32% by mass

[0072] <Production of mayonnaise-like foods> The sake lees were not subjected to dealcoholization as a pre-treatment. Vinegar, agave syrup, salt, yeast extract powder, and water were mixed to prepare the aqueous phase ingredients, which were then heated to boiling and mixed. Vegetable oil (rice oil) was heated to 110-120°C. The undealcoholized sake lees, the boiled aqueous phase ingredients, and the vegetable oil heated to 110-120°C were added to a stirring tank and mixed, and stirring was continued until they were emulsified, completing the mayonnaise-like food.

[0073] <Result> The finished product has a loose texture and a fairly strong alcoholic taste. The sake lees are hard to make, and it is extremely difficult to emulsify them during production.

Claims

1. A step of dealcoholizing the sake lees; A step of mixing and emulsifying the dealcoholized sake lees, vinegar, and edible oils and fats; A method for producing a mayonnaise-like food product comprising the steps of:

2. 2. The method for producing a mayonnaise-like food according to claim 1, wherein the sake lees are heat-treated at a temperature of 85 to 110°C in the step of dealcoholizing.

3. Contains dealcoholized sake lees, vinegar, and edible oils and fats, A mayonnaise-like food product having a content of the dealcoholized sake lees of 30 to 65% by mass.

4. 4. The mayonnaise-like food according to claim 3, wherein the alcohol content is 2.6% by mass or less.