JP2011177150A - Mayonnaise flavor-imparting agent - Google Patents

Abstract

[Problem] To provide a mayonnaise flavor imparting agent capable of sufficiently imparting a flavor unique to mayonnaise to foods by adding a small amount.
SOLUTION: A liquid having a viscosity of 100 to 5000 mPa · s, 1.5 to 5.0% of an organic acid, and one or more selected from eggs, lactic acid fermented eggs and lactic acid fermented milks in terms of solid content. Mayonnaise flavor containing 4 to 20% in total, 1 to 50% of lipid, and the total content (in terms of solid content) of the egg, lactic acid fermented egg and lactic acid fermented milk is 10 to 200 parts per 100 parts of lipid Giving agent.
[Selection figure] None

Description

The present invention relates to a mayonnaise flavor-imparting agent that can sufficiently impart a mayonnaise-specific flavor to foods by adding a small amount.

Mayonnaise is a viscous sauce in which edible fats and oils are emulsified using egg yolk or whole egg as an emulsifying agent, and salt, vinegar, spices and the like are added. Since mayonnaise is an emulsion, it has a white appearance and has a unique flavor in which acidity and richness are harmonized.

Mayonnaise has expanded its use in recent years and is used in various dishes using not only vegetables but also seafood and meat, etc., but the white and sticky nature may impair the appearance and physical properties of the dishes. Yes, it was a restriction for expanding applications. For example, in order to make mayonnaise flavor by adding mayonnaise to a dish, it is necessary to add a certain amount of mayonnaise. In this case, the appearance and physical properties of the dish are impaired due to the white and sticky nature of mayonnaise. On the other hand, even if conventional mayonnaise is added within a range that does not impair the appearance and physical properties of the dish, it cannot be seasoned to mayonnaise flavor.

Conventionally, as a seasoning for seasoning a dish with mayonnaise flavor, for example, Japanese Patent Application Laid-Open No. 8-56608 has proposed powder mayonnaise. Such powder mayonnaise may be made into powdered mayonnaise. The peculiar flavor was impaired and it was not possible to fully impart the mayonnaise peculiar flavor to the dish.

JP-A-8-56608

Then, the objective of this invention is providing the mayonnaise flavor imparting agent which can fully provide the flavor peculiar to mayonnaise to foodstuffs only by adding a small amount.

This inventor repeated earnest research about the composition and property of the seasoning which provides a mayonnaise flavor to a foodstuff in order to achieve the said objective. As a result, it has been found that a liquid seasoning adjusted to a specific composition and viscosity can be sufficiently imparted with a mayonnaise-specific flavor by simply adding a small amount unexpectedly, and has finally completed the present invention.

That is, the present invention
(1) A liquid having a viscosity of 100 to 5000 mPa · s, 1.5 to 5.0% of an organic acid, one or two or more selected from eggs, lactic acid fermented eggs and lactic acid fermented milk in terms of solid content Mayonnaise flavor containing 4 to 20% in total, 1 to 50% of lipid, and the total content (in terms of solid content) of the egg, lactic acid fermented egg and lactic acid fermented milk is 10 to 200 parts per 100 parts of lipid Imparting agent,
(2) The mayonnaise flavor imparting agent according to (1), wherein the content of the organic acid is 15 to 150 parts with respect to 100 parts of the total content (solid content conversion) of the egg, lactic acid fermented egg and lactic acid fermented milk. ,
(3) The mayonnaise flavor-imparting agent according to (1) or (2), wherein lactic acid is used as part or all of the organic acid,
It is.

According to the mayonnaise flavor-imparting agent of the present invention, it is possible to provide a processed food having an unprecedented new taste that is seasoned to a mayonnaise flavor without excessively deteriorating the original appearance and physical properties of the food. Therefore, further expansion of demand for various processed foods seasoned with mayonnaise flavor is expected.

The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The mayonnaise flavor-imparting agent of the present invention can sufficiently impart a mayonnaise flavor to various foods in spite of the addition of a small amount as compared with a conventional general mayonnaise. Therefore, by using the mayonnaise flavor-imparting agent of the present invention, it is possible to produce a processed food having an unprecedented new taste that is seasoned to a mayonnaise flavor while maintaining the original appearance and texture of the ingredients.

Such a mayonnaise flavor imparting agent of the present invention will be described below.

The mayonnaise flavor-imparting agent of the present invention is a liquid having a viscosity of 100 to 5000 mPa · s, preferably 100 to 3000 mPa · s. When the viscosity is a liquid within the above range, the mayonnaise flavor imparting agent is uniformly attached to the surface of the food material, or evenly dispersed in the food material, and even if added in a small amount, the mayonnaise flavor is sufficiently imparted to the food material. be able to. The viscosity in the present invention is a BH type viscometer. When the viscosity is less than 750 mPa · s under the conditions of a product temperature of 20 ° C. and a rotational speed of 10 rpm, the rotor No. 1. When the viscosity is 750 mPa · s or more and less than 1500 mPa · s, the rotor No. 2. When the viscosity is 1500 mPa · s or more and less than 3000 mPa · s, the rotor No. 3. When the viscosity is 3000 mPa · s or more, the rotor No. 4 is a value calculated from the reading when the rotor rotates twice after the start of measurement.

Although there is no restriction | limiting in particular in the adjustment method of the viscosity of a mayonnaise flavor imparting agent, It can adjust with the compounding quantity of the lipid content mentioned later and a thickener. In the present invention, the thickener can be used for reasons such as maintaining the stability of the liquid seasoning. In this case, the content of the thickener that adjusts the viscosity of the liquid seasoning to the above range is Although it depends on the type of material and the lipid content of the liquid seasoning described later, it is preferably 0.001 to 5.0%, more preferably 0.01 to 3.0% with respect to the liquid seasoning. . Examples of thickeners include xanthan gum, tamarind seed gum, locust bean gum, gellan gum, guar gum, gum arabic, and silium seed gum, potato starch, corn starch, tapioca starch, wheat starch, rice starch, and these starches. And processed starch obtained by subjecting to a treatment such as pregelatinization and crosslinking, and starches such as wet heat-treated starch.

The organic acid used in the mayonnaise flavor-imparting agent of the present invention refers to an organic compound that has at least one carboxyl group in the structure, is acidic, and is used as an edible acid material. The organic acid used in the present invention is not particularly limited as long as it is used for food. For example, the organic acid having one carboxyl group includes acetic acid, lactic acid, propionic acid, gluconic acid, and the like. Examples of the organic acid having two or more carboxyl groups include citric acid, malic acid, adipic acid, fumaric acid, tartaric acid, and succinic acid. In the present invention, one or two of these are used. The above may be used. Further, in the present invention, these organic acids may be used directly, but are liquid foods containing organic acids, for example, vinegars such as apple vinegar, wine vinegar, malt vinegar, rice vinegar, rice bran vinegar, You may use citrus fruit juices, such as lemon and pumpkin, or these concentrates.

The lactic acid used in the present invention may be either natural lactic acid or synthetic lactic acid, but natural lactic acid generally used in food, for example, fermented lactic acid, may be used. Commercially available 50% fermented lactic acid or powdered lactic acid obtained by adding an excipient to lactic acid and drying it may be used.

Content of the organic acid with respect to a mayonnaise flavor imparting agent is 1.5 to 5.0%, preferably 2.5 to 5.0%, more preferably 3.0 to 5.0%. When the content of the organic acid is within the specific range, even when a small amount of mayonnaise flavor imparting agent is added to the food material, the food material can be sufficiently imparted with mayonnaise flavor. On the other hand, if the content of the organic acid relative to the mayonnaise flavor-imparting agent is less than the above range, even if other constituent requirements are satisfied, when the mayonnaise flavor-imparting agent is added to the ingredients and eaten, the mayonnaise-specific flavor Is difficult to obtain. Moreover, when there is more content of the organic acid with respect to a mayonnaise flavor imparting agent than the said range, since it may become a flavor different from the flavor peculiar to mayonnaise, it is unpreferable.

Lactic acid is preferably used as part or all of the organic acid, and the content of lactic acid is preferably 0.1 to 5.0%, more preferably 0.5 to 5.0, relative to the mayonnaise flavor-imparting agent. %. By using lactic acid, when a mayonnaise flavor-imparting agent is added to the food, it becomes easier to obtain a mayonnaise-specific flavor.

Furthermore, the content of the organic acid is preferably 15 to 150 parts, more preferably 20 to 150 parts, with respect to 100 parts of the total content (solid content conversion) of eggs, lactic acid fermented eggs and lactic acid fermented milk described later. More preferably, it is 30-150 parts. By making content of the organic acid with respect to the total content of egg, lactic acid fermented egg, and lactic acid fermented milk into the specific range, when a mayonnaise flavor-imparting agent is added to the food, it becomes easier to obtain a mayonnaise-specific flavor.

Moreover, the mayonnaise flavor imparting agent of this invention uses 1 type, or 2 or more types chosen from an egg, lactic acid fermented egg, and lactic acid fermented milk. Eggs include raw whole egg, raw egg yolk, raw egg white and mixtures thereof, and sterilization treatment, freezing treatment, drying treatment, enzyme treatment with phospholipase or protease, yeast or glucose oxidase, etc. Examples include those subjected to one or more treatments such as desugaring treatment, decholesterolization treatment such as supercritical carbon dioxide treatment, and mixed treatment of salt or saccharide.

Lactic acid fermentation is to ferment by adding lactic acid bacteria to a raw material containing protein and sugar, and such lactic acid fermentation is generally applied to a solution containing protein and sugar as a nutrient source if necessary. Fermentation promoting substances such as lactic acid bacteria assimilating saccharides and yeast extract are added, and about 10 ³ to 10 ^{8 of} lactic acid bacteria are fermented per mL. The lactic acid fermented egg used in the present invention is obtained by subjecting an egg material to lactic acid fermentation by such a general method, and lactic acid fermented milk is a product of lactic acid fermentation of a milk material by the same general method. is there. In the present invention, it is preferable to use egg yolk among the above-mentioned eggs, lactic acid fermented eggs and lactic acid fermented milks, because it may be easier to obtain a mayonnaise-specific flavor when adding a mayonnaise flavor-imparting agent to the food. It is more preferable to use egg yolk and lactic acid fermented eggs in combination.

The total content (solid content conversion) of the egg, lactic acid fermented egg and lactic acid fermented milk with respect to the mayonnaise flavor imparting agent is 4 to 20%, preferably 5 to 20%. Furthermore, the total content (in terms of solid content) of the egg, lactic acid fermented egg and lactic acid fermented milk is 10 to 200 parts, preferably 14 to 200 parts, more preferably 20 to 200 parts, based on 100 parts of lipid described later. It is. The total content of eggs, lactic acid fermented eggs and lactic acid fermented milk, or the content with respect to lipids is within the specified range, so that even when a small amount of mayonnaise flavoring agent is added to the ingredients, the ingredients may have sufficient mayonnaise flavor. Can be granted. On the other hand, if the total content of eggs, lactic acid fermented eggs and lactic acid fermented milk, or the content of lipids is less than the above range, a mayonnaise flavoring agent is added to the ingredients even if other constituent requirements are satisfied It is difficult to obtain a mayonnaise-specific flavor. In addition, if the total content of eggs, lactic acid fermented eggs and lactic acid fermented milk, or the content of lipids is more than the above range, it may be different from the mayonnaise-specific flavor, which is not preferable.

Furthermore, content of the lipid with respect to a mayonnaise flavor imparting agent is 1 to 50%, preferably 5 to 40%, more preferably 10 to 30%. When the lipid content is within the specific range, even when a small amount of a mayonnaise flavor-imparting agent is added to the food material, the food material can be sufficiently imparted with the mayonnaise flavor. On the other hand, if the content of lipid relative to the mayonnaise flavor-imparting agent is less than the above range, a mayonnaise-specific flavor can be obtained when the mayonnaise flavor-imparting agent is added to the food, even if other components are satisfied. hard. Further, if the content of lipid relative to the mayonnaise flavor-imparting agent is more than the above range, it may be a flavor different from the mayonnaise-specific flavor, and it may be difficult to adjust the mayonnaise flavor-imparting agent to the above-described viscosity. .

The lipid content is a value measured according to the ether extraction method described in the third column of Appendix 2 of the Nutrition Labeling Standard (April 24, 2003, Ministry of Health and Welfare Notification No. 176). The lipid content of the mayonnaise flavor imparting agent can be adjusted by using edible fats and oils as necessary in consideration of the lipid content contained in the eggs described above, but as the mayonnaise flavor imparting agent of the present invention, the mayonnaise flavor imparting agent It is preferable to use at least edible oil and fat and make the mayonnaise flavor-imparting material emulsified. The edible oil and fat is not particularly limited as long as it is edible, for example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, sesame oil, fish oil, Examples thereof include animal and vegetable oils such as egg yolk oil and these refined oils, and oils and fats obtained by chemical or enzymatic treatment such as MCT (medium chain fatty acid triglyceride) and diglyceride. In addition, the edible oil / fat content with respect to the mayonnaise flavor imparting agent is preferably 1 to 50%, more preferably 5 to 30%, in view of the above range of the lipid content of the mayonnaise flavor imparting agent.

The content of sodium chloride in the mayonnaise flavor imparting agent is preferably 3 to 10% with respect to the mayonnaise flavor imparting agent. When salt content is the said range, when a mayonnaise flavor imparting agent is added to a foodstuff, the flavor peculiar to mayonnaise becomes easier to be obtained.

The mayonnaise flavor-imparting agent is appropriately selected from various raw materials as long as the effects of the present invention are not impaired in addition to the above-mentioned organic acid, egg, lactic acid fermented egg, lactic acid fermented milk, edible oil and fat, thickener, and salt. It can be included. For example, various seasonings such as sodium glutamate, sugar, soy sauce, miso, various extracts, starch degradation products, saccharides such as dextrin, dextrin alcohol, oligosaccharide, oligosaccharide alcohol, lecithin, lysolecithin, lactalbumin, sodium caseinate, glycerin fatty acid Emulsifiers such as esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, octenyl succinylated starch, antioxidants such as ascorbic acid or salts thereof, vitamin E and other spices, spices such as mustard powder and pepper, various proteins and These decomposition products etc. are mentioned.

The method for producing the mayonnaise flavor-imparting agent of the present invention includes one or more selected from the above-mentioned eggs, lactic acid fermented eggs and lactic acid fermented milk, and organic acids, and if necessary, edible oils and fats, thickeners, salt, etc. Can be produced according to conventional methods of liquid seasonings, for example, the above-mentioned organic acid, egg, lactic acid fermented egg, lactic acid fermented milk, salt, fresh water, etc., are uniformly mixed and stirred with a mixer or the like. What is necessary is just to pour and emulsify edible fats and oils.

The amount of the mayonnaise flavoring agent added to the food is 0.01 to 20 parts, preferably 0.1 to 20 parts, more preferably 100 parts of the food, depending on the kind of food and the taste of seasoning. 0.1 to 10 parts. If the amount added is less than the above range, it may be difficult to impart a sufficient mayonnaise flavor to the food, and if it exceeds the above range, the appearance and texture of the food may be impaired.

The method of adding the mayonnaise flavor imparting agent to the food is not particularly limited, for example, a method of adhering to the surface of the food by application, spraying, dripping or dipping, etc. The method of making it, etc. are mentioned.

There are no particular restrictions on the ingredients to be seasoned using the mayonnaise flavor-imparting agent of the present invention, for example, vegetables such as carrots, cabbage, lettuce, potatoes, meats such as chicken, beef and seafood, rice such as rice balls and sushi. Processed foods such as kamaboko and chikuwa, processed meat such as ham and sausage, breads such as rolls and breads, baked goods such as rice crackers, fried snacks and snacks, soups such as consomme soup and corn soup, cream Examples include sauces such as sauces and white sauces, acidic emulsified foods such as mayonnaise and semi-solid dressings, seasoning vinegar, kuzuyu, sauce, Chinese sauce, and beverages.

Hereinafter, the mayonnaise flavor imparting agent of the present invention will be specifically described based on Examples and Test Examples. The present invention is not limited to these.

[Example 1] Mayonnaise flavor imparting agent (1) Manufacturing solution of lactic acid fermented egg white Egg white consisting of 50% egg white, 4% granulated sugar, 0.05% yeast extract, 0.15% 50% lactic acid and 45.8% fresh water The aqueous solution was stirred and prepared. After heating the obtained egg white aqueous solution at 70 to 90 ° C. for 5 minutes, 0.02% of lactic acid bacteria starter was added, fermentation was performed at 30 ° C. for 24 hours, and then heat sterilized at 70 to 90 ° C. for 10 minutes, It processed by the pressure of 10 Mpa using the high voltage | pressure homogenizer, and manufactured the lactic acid fermented egg white (10% of solid content) used by this invention.

(2) Manufacture of mayonnaise flavor imparting agent A mayonnaise flavor imparting agent was produced in the following proportions. In other words, vinegar, fermented lactic acid, raw egg yolk, phospholipase A-treated egg yolk, salt, glutamic acid soda, lactic acid fermented egg white, and fresh water are put into a mixer, and vegetable oil is gradually added with stirring and coarsely emulsified, and then passed through a colloid mill. Final emulsification was performed to produce a mayonnaise flavoring agent. The obtained mayonnaise flavor imparting agent was 3.2% organic acid, 1.8% lactic acid, 6% total yolk and lactic acid fermented egg white in terms of solid content, and 24% lipid in relation to the mayonnaise flavor imparting agent. The total content (solid content) of egg yolk and lactic acid fermented egg white with respect to 100 parts of lipid is 26 parts, and the organic acid content with respect to 100 parts (conversion of solid content) of egg yolk and lactic acid fermented egg white is 52 parts. It is. Moreover, the viscosity of the obtained mayonnaise flavor imparting agent was 1000 mPa · s.

<Mixed ratio of mayonnaise flavoring agent>
(Oil phase)
Vegetable oil 20%
(Water phase)
Vinegar (acidity 10%) 14%
Fermented lactic acid (acidity 50%) 3.6%
Raw egg yolk 4%
Phospholipase A treated egg yolk 8%
3% salt
Sodium glutamate 0.3%
Lactic acid fermented egg white (solid content 10%) 0.1%
Shimizu Residue ―――――――――――――――――――――――
Total 100%

[Example 2] Mayonnaise flavor imparting agent A mayonnaise flavor imparting agent was produced in the same manner as in Example 1 except that the blending ratios shown below were used. The obtained mayonnaise flavor imparting agent was 3.2% organic acid, 1.8% lactic acid, 6% total yolk and lactic acid fermented egg white in terms of solid content, and 21% lipid in relation to mayonnaise flavor imparting agent. The total content (in terms of solid content) of egg yolk and lactic acid fermented egg white with respect to 100 parts of lipid is 29 parts, and the organic acid content with respect to 100 parts (in terms of solid content) of the total content of egg yolk and lactic acid fermented egg white is 53 parts. It is. Moreover, the viscosity of the obtained mayonnaise flavor imparting agent was 1500 mPa · s.

<Mixed ratio of mayonnaise flavoring agent>
(Oil phase)
Vegetable oil 20%
(Water phase)
Vinegar (acidity 10%) 14%
Fermented lactic acid (acidity 50%) 3.6%
Raw egg yolk 4%
3% salt
Lactic acid fermented egg white (same as Example 1) 40%
Sodium glutamate 0.3%
Xanthan gum 0.1%
Shimizu Residue ―――――――――――――――――――――――
Total 100%

[Example 3] Mayonnaise flavor imparting agent A mayonnaise flavor imparting agent was produced in the following proportions. That is, vinegar, fermented lactic acid, raw egg yolk, phospholipase A-treated egg yolk, salt, xanthan gum, sodium glutamate, yogurt, and fresh water were placed in a mixer and mixed with stirring to produce a mayonnaise flavoring agent. The obtained mayonnaise flavor-imparting agent contains 3.2% organic acid, 1.8% lactic acid, 13% egg yolk (in terms of solid content) and 8% lipid. The content of egg yolk relative to 100 parts (in terms of solid content) is 163 parts, and the content of organic acid relative to 100 parts of egg yolk (in terms of solid content) is 24 parts. Moreover, the viscosity of the obtained mayonnaise flavor imparting agent was 500 mPa · s.

<Mixed ratio of mayonnaise flavoring agent>
Vinegar (acidity 10%) 14%
Fermented lactic acid (acidity 50%) 3.6%
25% raw egg yolk
Phospholipase A treated egg yolk 8%
3% salt
Xanthan gum 0.15%
Sodium glutamate 0.3%
Yogurt (lactic acid fermented milk) 0.1%
Shimizu Residue ―――――――――――――――――――――――
Total 100%

[Example 4] Shimeji mushroom A mayonnaise-flavored shimeji mushroom was produced using the mayonnaise-flavoring agent produced in Example 1. Specifically, 5 parts of mayonnaise flavor imparting agent prepared in Example 1 was added to 95 parts of vinegar, and the mixture was stirred and mixed to produce seasoned vinegar with mayonnaise flavor, and the seasoned vinegar was shaken with salt. By immersing the salmon fillet for 1 hour, a mayonnaise-flavored shimeji mushroom was produced. The obtained sushi koji had substantially no change in appearance depending on whether or not a mayonnaise flavoring agent was added. Next, when we ate shimeji mushrooms, they had the original texture of shimeji mushrooms, and they were able to fully enjoy the mayonnaise-specific flavor.

[Example 5] Onigiri A mayonnaise-flavored rice ball was prepared using the mayonnaise-flavoring agent produced in Example 2. Specifically, by preparing one 100 g rice ball and spraying 1 g mayonnaise flavor imparting agent (Example 2) on the upper surface (approximately 1/3 of the whole rice ball surface), Made mayonnaise-flavored rice balls. The obtained mayonnaise-flavored rice ball had almost no change in appearance before and after the mayonnaise-flavoring agent was adhered. In addition, when eating the obtained mayonnaise-flavored rice ball, the rice ball had the original texture, and the flavor unique to mayonnaise was sufficiently felt, which was preferable.

[Example 6] Boiled potatoes Using the mayonnaise flavor imparting agent produced in Example 1, potatoes were made with mayonnaise flavored potatoes. Specifically, boiled potatoes (30 g) prepared by peeling after boiling and sprayed with 1 g of mayonnaise flavoring agent (Example 1) on the upper surface (approximately 1/2 of the entire surface of the boiled potatoes). The potato was made with a mayonnaise-flavored rice cake. The obtained mayonnaise-flavored potato had almost no change in appearance before and after the mayonnaise-flavoring agent was attached. In addition, when potatoes were eaten with the obtained mayonnaise-flavored potatoes, the potatoes had the original texture of potatoes, and the flavor unique to mayonnaise was sufficiently felt and preferred.

[Example 7] Boiled potatoes Potatoes were made with mayonnaise-flavored potatoes in the same manner as in Example 6 except that the mayonnaise-flavoring agent produced in Example 3 was used. The obtained mayonnaise-flavored potato had almost no change in appearance before and after the mayonnaise-flavoring agent was attached. In addition, when potatoes were eaten with the obtained mayonnaise-flavored potatoes, the potatoes had the original texture of potatoes, and the flavor unique to mayonnaise was slightly weak but not so problematic.

[Example 8] White sauce A mayonnaise-flavored white sauce was produced using the mayonnaise-flavoring agent produced in Example 1. Specifically, first, white sauce was produced by cooking in accordance with a conventional method using flour, butter and milk as raw materials. Next, to 100 parts of the obtained white sauce, 5 parts of the mayonnaise flavor-imparting agent produced in Example 1 was added and mixed by stirring, and the mayonnaise-flavored white sauce was dispersed in the white sauce. Made. The obtained mayonnaise-flavored white sauce had almost no change in appearance before and after adding the mayonnaise flavor-imparting agent. Moreover, when the white sauce of the obtained mayonnaise flavor was eaten, it had the original texture of white sauce, and the flavor peculiar to mayonnaise was fully felt and it was preferable.

[Test Example 1]
In order to investigate the influence of the organic acid content of the mayonnaise flavor-imparting agent on the mayonnaise flavor of the added food, the following test was conducted. Specifically, first, in Example 1, the contents of acetic acid derived from vinegar and fermented lactic acid were changed to the ratios shown in Table 1, and six kinds of mayonnaise were used in the same manner as in Example 1. A flavor imparting agent was produced. Then, using each obtained mayonnaise flavor imparting agent, 6 types of shimeji mushrooms were produced in the same manner as in Example 4, and each of the obtained shimeji mushrooms was eaten to evaluate the mayonnaise flavor according to the following evaluation criteria. . In addition, the viscosity of each obtained mayonnaise flavor imparting agent was 5000 mPa * s or less. The results are shown in Table 1.

Evaluation rank of “mayonnaise flavor”: Criteria A: Flavor peculiar to mayonnaise is sufficiently felt.
B-1: The mayonnaise-specific flavor is slightly weak, but is not problematic.
B-2: Slightly different from mayonnaise-specific flavor, but not problematic.
C-1: The flavor peculiar to mayonnaise is hardly felt.
C-2: A flavor different from the mayonnaise-specific flavor.

Table 1 shows that the use of mayonnaise flavor imparting agent (No. 2-6) whose organic acid content is 1.5-5.0% of the mayonnaise flavor imparting agent has a mayonnaise-specific flavor. It is understood that this is preferable. Furthermore, the sushi rice cake using the mayonnaise flavor imparting agent (No. 2, 3, 5) containing lactic acid and having an organic acid content of 2.5 to 5.0% with respect to the mayonnaise flavor imparting agent is more The flavor unique to mayonnaise was sufficiently felt, which was particularly preferred.

[Test Example 2]
In order to examine the influence of the content of egg yolk and the content of lipid of the mayonnaise flavor-imparting agent on the mayonnaise flavor of the added ingredients, the following tests were conducted. Specifically, first, in Example 1, six kinds of mayonnaise were prepared in the same manner as in Example 1, except that lactic acid fermented egg white was not blended and the contents of vegetable oil and egg yolk were changed to the ratios shown in Table 2. A flavor imparting agent was produced. Then, using each obtained mayonnaise flavor imparting agent, six types of shimeji mushrooms were produced in the same manner as in Example 4, and each of the obtained koji koji was eaten to evaluate the mayonnaise flavor. In addition, the viscosity of each obtained mayonnaise flavor imparting agent was 5000 mPa * s or less. The mayonnaise flavor evaluation criteria are the same as in Test Example 1. The results are shown in Table 2.

From Table 2, we use mayonnaise flavor imparting agent (No. 8-11) whose egg yolk content is 4 to 20% in terms of solid content with respect to mayonnaise flavor imparting agent and 10 to 200 parts with respect to 100 parts lipid. It is understood that the candy is preferable because it has a mayonnaise-specific flavor. Furthermore, the content of egg yolk is 5 to 20% in terms of solid content with respect to the mayonnaise flavor imparting agent, and the mayonnaise flavor imparting agent (No. 8, 9) is 14 to 200 parts with respect to 100 parts of lipid. The salmon was particularly preferred because it had a more mayonnaise-specific flavor.

[Comparative Example 1]
In Example 2, the mayonnaise flavor imparting agent of Comparative Example 1 was produced in the same manner except that the amount of xanthan gum was increased and the viscosity of the mayonnaise flavor imparting agent was 10 Pa · s. Next, except that the mayonnaise flavor imparting agent of Comparative Example 1 was used, a koji koji was produced in the same manner as in Example 4. As a result, it was difficult to disperse the mayonnaise flavor imparting agent, and the koji koji was sufficiently imparted with the mayonnaise flavor. I couldn't.

Claims (3)

It is a liquid having a viscosity of 100 to 5000 mPa · s, 1.5 to 5.0% of an organic acid, and one or two or more selected from eggs, lactic acid fermented eggs and lactic acid fermented milk in total 4 to 20 in terms of solid content. And mayonnaise characterized in that the total content of said egg, lactic acid fermented egg and lactic acid fermented milk is 10 to 200 parts per 100 parts of lipid. Flavoring agent. The mayonnaise flavor imparting agent according to claim 1, wherein the content of the organic acid is 15 to 150 parts with respect to 100 parts of the total content (in terms of solid content) of the egg, lactic acid fermented egg and lactic acid fermented milk. The mayonnaise flavor imparting agent according to claim 1 or 2, wherein lactic acid is used as part or all of the organic acid.