Method for producing extract oil and method for producing mayonnaise using the same

Abstract

To provide a production method of extract oil, which can sufficiently extract crustacean extract while oxidation of vegetable oil is suppressed.SOLUTION: A production method of extract oil includes: a first step for heating vegetable oil; a second step for adding materials for extract, which consists of crustaceans, to vegetable oil heated to a temperature of 90°C to 100°C; a third step for heating vegetable oil obtained in the second step to a temperature of 120°C to 140°C and holding it for 20 minutes to 40 minutes; a fourth step for heating vegetable oil obtained in the third step so as not to exceed a temperature of 150°C and holding it for 10 minutes to 30 minutes; and a fifth step for removing the materials for extract from vegetable oil obtained in the fourth step.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing an extract oil and a method for producing mayonnaise using the same. [Background technology]

[0002] Mayonnaise flavored with mentaiko, wasabi, mustard, etc. has been commercially available. For example, Patent Document 1 proposes a method for producing wasabi mayonnaise by adding wasabi extract to a base mayonnaise.

[0003] Furthermore, Patent Document 2 proposes a method of producing mayonnaise containing plant extracts by adding plants containing active ingredients such as spicy components to oil to extract the ingredients and then adding this oil to eggs and stirring them. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 8-205816 [Patent Document 2] JP 2009-29 A Summary of the Invention [Problem to be solved by the invention]

[0005] In the manufacturing method of Patent Document 1, wasabi extract is added to the base mayonnaise, but it is difficult to mix the mayonnaise and the extract uniformly, and there is a risk that the wasabi flavor will not be obtained uniformly. Furthermore, the manufacturing method of Patent Document 2 does not take into consideration the oxidation of oil due to heating. In addition, there is a risk that the plant matter added to the oil will burn, impairing the flavor of the extracted oil.

[0006] The present invention has been made in consideration of these problems, and its object is to provide a method for producing extract oil that can sufficiently extract the extract of crustaceans while suppressing the oxidation of vegetable oil.

[0007] Another object of the present invention is to provide a method for producing mayonnaise having a shellfish flavor in which the extract of the shellfish is uniformly mixed. [Means for solving the problem]

[0008] The method for producing an extract oil according to one embodiment of the present invention for achieving the above object includes the following steps: a first step of heating vegetable oil; a second step of adding an extract material made of crustaceans to the vegetable oil heated to a temperature of 90°C to 100°C; a third step of heating the vegetable oil obtained in the second step to a temperature of 120°C to 140°C and holding the temperature for 20 to 40 minutes; and a third step of heating the vegetable oil obtained in the third step to a temperature of 120°C to 140°C and holding the temperature for 20 to 40 minutes. , higher than the holding temperature in the third step, and The method is characterized by having a fourth step of heating the vegetable oil to a temperature not exceeding 150°C and maintaining the temperature for 10 to 30 minutes, and a fifth step of removing the extract material from the vegetable oil obtained in the fourth step.

[0009] In the method for producing extract oil having the above-mentioned configuration, in the second step, it is preferable to add 10 to 40 parts by mass of the extract material per 100 parts by mass of the vegetable oil.

[0010] Furthermore, a method for producing mayonnaise according to one embodiment of the present invention includes a mixing step of mixing at least egg yolk and vinegar, and an emulsification step of adding vegetable oil to the mixture obtained in the mixing step and emulsifying the mixture, and is characterized in that the extract oil obtained by the method for producing mayonnaise according to claim 1 or 2 is used as at least a part of the vegetable oil.

[0011] In the method for producing mayonnaise having the above-mentioned configuration, the ratio of the extract oil to the vegetable oil is preferably 40 wt % to 60 wt %.

[0012] In the method for producing mayonnaise having the above-mentioned configuration, it is preferable that the amount of egg yolk in the entire mayonnaise is 10 wt% to 20 wt%, the amount of vinegar is 2 wt% to 5 wt%, and the amount of the vegetable oil is 73.5 wt% to 87.5 wt%.

[0013] In the method for producing mayonnaise having the above-mentioned configuration, rapeseed oil may be used as the oil other than the vegetable oil extract oil. Effect of the Invention

[0014] According to the method for producing an extract oil of the present invention, it is possible to obtain an extract oil in which the extract of crustaceans is sufficiently extracted while suppressing oxidation of the vegetable oil.

[0015] According to the method for producing mayonnaise of the present invention, it is possible to obtain mayonnaise having a shellfish flavor in which the extract of the shellfish is uniformly mixed. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] The method for producing an extract oil and a method for producing mayonnaise according to the present invention are described in detail below, but the technical scope of the present invention is not limited to these embodiments, and various modifications can be made within the scope of the present invention. In addition, unless otherwise specified, the numbers "to" in this specification include the numerical values ​​before and after it as the lower and upper limits.

[0017] (Production method of extract oil) Each step of the method for producing extract oil according to one embodiment of the present invention will be described below. (1st step) A predetermined amount of vegetable oil is placed in a predetermined heating vessel and heated. The vegetable oil used in the present invention may be one or a combination of two or more of conventionally known vegetable oils such as rapeseed oil, soybean oil, corn oil, palm oil, cottonseed oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, camellia oil, perilla oil, grapeseed oil, peanut oil, almond oil, and avocado oil.

[0018] (2nd process) The extract material made of crustaceans is added to the vegetable oil heated to a temperature of 90°C to 100°C. The extract material made of crustaceans inevitably contains moisture, and if the extract material is added to vegetable oil heated to a temperature of over 100°C, the moisture contained in the extract material may suddenly boil and the vegetable oil may splash around. On the other hand, if the extract material is added to vegetable oil with a temperature of less than 90°C, the temperature of the vegetable oil drops significantly, and it takes time for the vegetable oil to heat up to the temperature (120°C to 140°C) specified in the third step.

[0019] Crustacean extract materials used in the present invention include shrimp, crab, krill, etc. Among these, shrimp or crab are preferably used. Note that a part of the body of a crustacean such as shrimp or crab (for example, only the head) may be used as an extract material.

[0020] The amount of extract material added is usually preferably in the range of 10 parts by mass to 40 parts by mass per 100 parts by mass of vegetable oil. If the amount of extract material added is less than 10 parts by mass, the amount of extract component extracted may be insufficient. On the other hand, if the amount of extract material added is more than 40 parts by mass, the amount of extract extracted per amount of extract material added may be small, resulting in a poor extraction rate. A more preferred amount of extract material added is in the range of 10 parts by mass to 20 parts by mass per 100 parts by mass of vegetable oil.

[0021] (3rd step) The vegetable oil containing the extract ingredients is heated to a temperature of 120℃~140℃ and held for 20~40 minutes. This allows the water contained in the extract ingredients to safely evaporate.

[0022] (4th step) The vegetable oil from which the water contained in the extract material has been evaporated is heated to a temperature not exceeding 150°C and held for 10 to 30 minutes. This allows the extract to be extracted from the extract material into the vegetable oil. If the temperature of the vegetable oil exceeds 150°C, the extract material may burn, which may impair the flavor of the extract oil. In addition, the oxidation of the vegetable oil may progress. If the holding time is less than 10 minutes, there is a risk that the extract will not be sufficiently extracted from the extract material into the vegetable oil. If the holding time exceeds 30 minutes, the extract extraction rate will saturate and production efficiency will decrease.

[0023] (5th step) Extract materials are removed from the vegetable oil obtained in the fourth step to obtain an extract oil. As a means for removing the extract materials from the vegetable oil, a conventionally known means such as filtration can be used.

[0024] The timing for removing the extract materials from the vegetable oil obtained in the fourth step is preferably after the fourth step (after heating) is completed and the vegetable oil is left to cool naturally for 20 to 40 minutes.

[0025] (Mayonnaise manufacturing method) Each step of the method for producing mayonnaise according to one embodiment of the present invention will be described below.

[0026] (Mixing process) At least egg yolk and vinegar are mixed and stirred. Specifically, for example, vinegar is first mixed with seasonings and the like as necessary, and then egg yolk is added to this mixture. This is then stirred in a mixer or the like to obtain a mixture. The amount of each ingredient is preferably in the range of 10 wt% to 20 wt% for egg yolk and 2 wt% to 5 wt% for vinegar relative to the total amount of mayonnaise.

[0027] (egg yolk) The egg yolk used in the present invention is not particularly limited as long as it can be generally used in foods, and examples thereof include raw egg yolk obtained by separating the egg white from the egg contents (whole egg) obtained by cracking a shelled poultry egg (e.g., chicken egg, etc.) and removing the egg shell, and processed egg yolk obtained by subjecting the raw egg yolk to a process known per se (e.g., sterilization process, freezing process, filtration process, drying process, enzyme process, desugaring process, decholesterolization process, sugaring process, salting process, etc.) or a process equivalent thereto. In addition, as the egg yolk, whole eggs from which the egg white has not been separated, and processed whole eggs obtained by subjecting whole eggs to the above-mentioned process known per se or a process equivalent thereto may also be used. When the mayonnaise of the present invention contains a whole egg, a processed whole egg, etc., the amount of the egg yolk portion is included in the amount of egg yolk in the mayonnaise of the present invention.

[0028] (vinegar) As the vinegar used in the present invention, vinegar is preferably used. As the vinegar, brewed vinegar or synthetic vinegar may be used. As the brewed vinegar, for example, rice vinegar (pure rice vinegar, brown rice vinegar, etc.), rice black vinegar, malt vinegar, grain vinegar such as pearl barley vinegar, etc., and fruit vinegar such as grape vinegar, apple vinegar, persimmon vinegar, etc. may be used. In addition, as the synthetic vinegar, for example, distilled vinegar, concentrated vinegar, etc. may be used. These vinegars may be used alone or in combination of two or more kinds.

[0029] (Seasonings, etc.) In addition to the above-mentioned raw materials, various seasonings that are usually used in mayonnaise can be appropriately selected and blended within a range that does not impair the effects of the present invention. For example, seasonings such as salt, soy sauce, mirin, sesame, sodium glutamate, bouillon, etc., sugars such as glucose, fructose, sucrose, maltose, oligosaccharides, trehalose, etc., spices such as mustard powder and pepper, emulsifiers such as lecithin, lysolecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, etc., thickeners such as xanthan gum, carrageenan, konjac gum, guar gum, tamarind seed gum, locust bean gum, gum arabic, and gellan gum, processed starches such as acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, and sodium starch octenyl succinate, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents. The total amount of these various seasonings and the like to be blended is preferably in the range of 0.5 wt % to 2 wt % based on the total amount of the mayonnaise.

[0030] (emulsification process) Vegetable oil is gradually added to the mixture obtained in the mixing step and emulsified. The amount of vegetable oil added is preferably in the range of 73.5 wt% to 87.5 wt% of the total mayonnaise. What is important here is to use the extract oil as at least a part of the vegetable oil. This effectively adds a shellfish flavor to the mayonnaise. The ratio of the extract oil to the vegetable oil added to the mixture is preferably in the range of 40 wt% to 60 wt%. As the vegetable oil other than the extract oil, rapeseed oil is preferably used.

[0031] The degree of emulsification is such that the particle diameter (median diameter) of oil droplets in the mayonnaise is usually 1 μm to 10 μm, preferably 1 μm to 5 μm, and more preferably 1 μm to 3 μm.

[0032] After or during the emulsification step, powder or peeled shrimp or crab used as the extract material may be further added to impart texture to the mayonnaise.

[0033] (others) It is also possible to produce extract oils using plants as extract materials, such as tea, herbs, chili peppers, and vegetables.

[0034] For example, when producing tea extract oil, tea is added to vegetable oil at room temperature, heated to a temperature of 90°C to 100°C, and maintained at that temperature for 0.5 to 2 hours, taking care not to exceed 100°C. Heating is then stopped and the mixture is allowed to cool naturally for 30 minutes or more. After cooling, the extract material (tea) is removed from the vegetable oil to obtain tea extract oil. The amount of tea added is preferably in the range of 5 to 10 parts by mass per 100 parts by mass of vegetable oil.

[0035] In addition, when producing chili pepper extract oil, chili peppers are added to vegetable oil at room temperature, heated to a temperature of 130°C to 150°C, and maintained at that temperature for 0.5 to 2 hours, taking care not to exceed 150°C. Heating is then stopped and the mixture is allowed to cool naturally for 30 minutes or more. After cooling, the extract material (chili peppers) is removed from the vegetable oil to obtain chili pepper extract oil. The amount of chili peppers added is preferably in the range of 0.5 to 5 parts by mass per 100 parts by mass of vegetable oil. [Industrial Applicability]

[0036] According to the method for producing the extract oil of the present invention, it is possible to obtain an extract oil in which the extract of Crustacean is sufficiently extracted while suppressing oxidation of vegetable oil. If this extract oil is used to produce mayonnaise, it is possible to obtain a mayonnaise with a crustacean flavor in which the extract of Crustacean is uniformly mixed.

Claims

1. A first step of heating vegetable oil; A second step of adding an extract material consisting of crustaceans to the vegetable oil heated to a temperature of 90°C to 100°C; A third step of heating the vegetable oil obtained in the second step to a temperature of 120° C. to 140° C. and holding the temperature for 20 to 40 minutes; A fourth step of heating the vegetable oil obtained in the third step to a temperature higher than the holding temperature in the third step but not exceeding 150° C. and holding the temperature for 10 to 30 minutes; A fifth step of removing the extract material from the vegetable oil obtained in the fourth step; A method for producing an extract oil, comprising the steps of:

2. The method for producing extract oil according to claim 1, wherein in the second step, 10 to 40 parts by mass of the extract material is added per 100 parts by mass of the vegetable oil.

3. A mixing step of mixing at least egg yolk and vinegar; an emulsification step of adding vegetable oil to the mixture obtained in the mixing step and emulsifying the mixture; A method for producing mayonnaise comprising the steps of:

3. A method for producing mayonnaise, comprising using an extract oil obtained by the method according to claim 1 or 2 as at least a part of the vegetable oil.

4. The method for producing mayonnaise according to claim 3, wherein the ratio of the extract oil to the vegetable oil is 40 wt % to 60 wt %.

5. The amount of egg yolk in the mayonnaise is 10 wt % to 20 wt %. The amount of vinegar is 2 wt% to 5 wt%, The method for producing mayonnaise according to claim 3, wherein the blending amount of the vegetable oil is 73.5 wt % to 87.5 wt %.

6. 4. The method for producing mayonnaise according to claim 3, wherein rapeseed oil is used as the oil other than the vegetable oil extract.