JP2009000029A - Method for producing plant essence-containing mayonnaise - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing plant essence-containing mayonnaise solving the following problem: a conventional method for producing mayonnaise comprises using egg yolk or whole egg, and cooking oil, table salt, vinegar and the like as seasoning without subjecting plant components to heat extraction, and not including a production method of heating the plant components to be added to the oil as a base material to extract the components thereof, and therefore, the thus produced mayonnaise lacks in variety and is monotonous one including at most mustard-containing or seasoned cod roe-containing mayonnaise. <P>SOLUTION: The method for producing the plant essence-containing mayonnaise includes: heating cooking oil as a base material in advance; mixing one or more kinds of plants having pungent taste components, flavored components and other active ingredients; cooling the oil containing essence extracted from the components so as to have normal temperature; admixing the essence-containing oil to the egg; and stirring the mixture. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  In the present invention, among the plant oil and egg yolk, or whole egg, which is a raw material of mayonnaise, the plant oil is mixed with a plant suitable for its use in advance, and the extract is extracted and then extracted. The present invention relates to a method for producing mayonnaise containing a plant extract in which mayonnaise is obtained using the plant oil.

  In general, mayonnaise is widely used as a food favorite, but the taste of mayonnaise itself is widely used by adults and children alike, and people called mayorers also appear.

  Many kinds of mayonnaise are known, but the main ones in circulation are mustarded mustard mayonnaise, wasabi mayonnaise (see, for example, Patent Document 1), or kimchi mayonnaise ( For example, mayonnaise including mayonnaise itself and other pungent components or foods such as mayonnaise containing mentaiko (see, for example, patent document 3) is known.

And in order to produce general mayonnaise, add an appropriate amount of fresh egg yolk, salt, vinegar, salt, and pour in small amounts while stirring the unheated salad oil with a stirrer so that the egg yolk and oil do not separate Add to the vinegar a little at a time, and finish to the desired strength and taste.
JP-A-8-205816 JP 2001-275610 A JP-A-11-290022

  Such special mayonnaise is mixed with the necessary additives during the mixing and stirring of the egg and vegetable oil in its production process, and it is not possible to efficiently extract effective nutrients, particularly effective components of the plant, There was a problem of lack of wide variation.

  The present invention was made by paying attention to the above points, and in the first stage of the step of mixing and stirring the vegetable oil that is the raw material of mayonnaise, the plant is added to the vegetable oil and heated quickly to heat it, A plant extract containing mayonnaise that effectively extracts the active ingredient extract of the plant from the plant oil, significantly improves the quality of the mayonnaise itself, and obtains a new mayonnaise with a high nutritional value, flavor and strong pungent components. An object is to provide a manufacturing method.

  The present invention can solve the above problems by providing the following configuration.

  (1) In the process of manufacturing mayonnaise, the base oil is heated in advance, mixed with one or more kinds of plants having pungent ingredients, scent ingredients and other active ingredients, and the ingredients are extracted. A method for producing mayonnaise containing a plant extract, wherein the oil is cooled to room temperature, and the oil containing the extract is mixed and stirred in an egg.

  (2) The method for producing mayonnaise containing a plant extract according to (1) above, wherein the one or more plants are chili peppers containing carotenoid pigments or capsaicin.

  (3) A method for producing mayonnaise containing a plant extract, wherein one or more kinds of plants contain large leaves.

  (4) The oil containing the extract according to the above (1) is mixed with a wasabi material having a low heat resistance and containing a wasabi pungent component at the cooling normal temperature state. A method of making mayonnaise.

  In the present invention, not only simply mixing and stirring the vegetable oil and the egg, but also selecting the plant in which the plant oil is blended in advance according to the use, blending this in the plant oil, heating and planting Extracted the nutrients in it, produced oil and oil with fat-soluble vitamins, filtered to remove plant residues as necessary, and then added whole egg or egg yolk to obtain mayonnaise with plant extract Therefore, for example, an active ingredient such as a carotenoid pigment as a component in a hot pepper as an active ingredient in a plant or a capsaicin as a pungent component can be blended in mayonnaise, and the taste of mayonnaise can be enhanced.

  In the plant oil base, plants corresponding to colors such as green, blue, red, etc., such as bell peppers, plants such as large leaves, kale, broccoli, etc. .

  In addition, in the case of wasabi with the same pungent component, it may be blended in vegetable oil at room temperature after cooling by extraction of other plants to extract the pungent component, and then mayonnaise can be produced by stirring and mixing with eggs.

  In this way, it is possible to obtain a mayonnaise to which various types that are not obtained with a conventional mayonnaise are added.

  Hereinafter, the best mode for carrying out the present invention will be described in detail with reference to examples.

  The manufacturing method of the chili-containing chili oil-flavored mayonnaise is demonstrated.

[Preparation process]
First, fresh egg yolk or whole egg, cooking oil such as salad oil as a base material, and chili including carotenoid pigment and capsaicin are prepared, and salt, vinegar, large leaves, onion, etc. are prepared.

[First step]
In this embodiment, large leaves are used to extract the scent, but plants having various tastes, scents, and textures may be added as desired. Put a vegetable oil, for example, salad oil, in an amount necessary to make mayonnaise in the pan, cut the onion and red pepper into it, and heat to 160 ° C. When heated, chop it finely, drain the large leaves soaked in water, and place them in the heated oil. Large leaves contain moderate moisture, so once the temperature drops to around 120 ° C, once the temperature rises again to 160 ° C, stop the fire, filter the vegetable oil from which the plant extract has been extracted, Divide the product into oil and extract oil and cool to room temperature.

  In the case of large leaves, when the temperature exceeds 160 ° C, the green pigment burns and discolors, and the appearance is not good, so 160 ° C is optimal. However, if the plant is better if it is fragrant or slightly burnt, the temperature should be raised. Or increase or decrease the time in oil and select the best temperature for the plant.

[Second step]
Put a fresh egg yolk or whole egg in a bowl, add a pinch of salt, add vinegar, and be careful not to separate the oil containing the base extract produced in the first step. Extend the egg thinly while stirring. When it gets hard on the way, add an appropriate amount of vinegar and spread it gently.

  While continuing the stirring work, finish to the desired concentration, add vinegar and salt, and finish to the desired taste.

[Additional process]
If said 2nd process is complete | finished, you may mix the plant used by the 1st process with single taste or multiple types in a fine dust cut, coarse fine dust, or powder according to liking.

  As an example, if you want to enjoy the scent of a large leaf, add a fine cut of the large leaf and taste the scent and texture. Also, if you want to enhance the hotness, you can add a little bit of hot pepper to make it more spicy.

  The mayonnaise produced in this way contains various vitamins such as chlorophyll by incorporating capsaicin, red pigment carotenoids, and green leaves, which are chili components, into the base oil. In addition, it can be used as a plant with a deeper taste by using it in Japanese food, Western food, Chinese food, etc., and an appetite increase, sweating action, antioxidant action, etc. can be obtained.

  A method for producing wasabi-flavored mayonnaise will be described.

[Preparation process]
First, fresh egg yolk or whole egg and cooking oil such as salad oil are prepared as a base material. In addition, prepare greenish-blue plants such as wasabi roots, leaves, stems, and green bell peppers with pungent ingredients, and prepare salt and vinegar.

[First step]
Basically the same as in the first embodiment. Since wasabi itself has no heat resistance, the plant oil of the base material is mixed with plants with strong blue-green pigments, that is, mainly green bell pepper, kale, green vegetables, spinach and large leaves, and heated to 120 ° C to 160 ° C. In this case, it is preferable that the plant to be mixed has a large surface area by cutting into small pieces.

  The plant residue is filtered, and the green pigment extract is extracted from the plant oil. The oil containing the extract is extracted and released to cool to room temperature.

  Next, wasabi roots, stems, and leaves are spiced, or finely chopped and mixed into the extract-containing oil cooled to room temperature to give a wasabi flavor.

[Second step]
The description is omitted because it is the same as the first embodiment.

  The mayonnaise produced in this way has a special pungent taste of wasabi with a green wasabi color extracted in the base oil, along with the flavor of mayonnaise, and matches various dishes. A taste can be given to those who eat.

  In the second step, in order to further strengthen the wasabi flavor, it can be added and grated or finely cut wasabi mixed.

  Although two embodiments of the present invention have been described above, mayonnaise can be produced by mixing plant mustard having hotness other than chili and wasabi in plant oil.

  Moreover, in the plant oil used as the base material, not only the leaves, stems and fruits of the plant but also the outer skin, endothelium, flesh and lotus, pericarp, etc. can be used for the plant according to the application.

  In addition, in the above-mentioned Example, about the egg which is a raw material of mayonnaise, it can manufacture similarly even if it uses the raw material of the mayonnaise which does not use an egg for an allergic constitution.

Claims (4)

In the process of manufacturing mayonnaise, the base oil is pre-heated, mixed with one or more plants having pungent ingredients, fragrance ingredients and other active ingredients, and the extracted oil extracted from the ingredients at room temperature. A method for producing mayonnaise containing a plant extract, which is obtained by cooling to an egg and mixing and stirring the oil containing this extract into an egg. The method for producing mayonnaise containing a plant extract according to claim 1, wherein the one or more kinds of plants are chili peppers containing a carotenoid pigment or capsaicin. The method for producing mayonnaise containing plant extract, wherein one or more kinds of plants contain large leaves. The method for producing mayonnaise containing a plant extract according to claim 1, wherein the oil containing the extract according to claim 1 is mixed with a wasabi material having a low heat resistance and containing a wasabi pungent component in a cooled room temperature state.