SAUCE HAVING FLAVOR LIKE MAYONNAISE SAUCE AND THE METHOD OF THE PRODUCTION THEREOF

Abstract: Sauce having flavor like mayonnaise sauce which comprises thermal-coagulated egg dispersed in a mixture containing vinegar, condiment, salt and water, and is in a semisolid state. The sauce is relatively low in calorific value. The sauce can be obtained by the process including the step of heating a mixture containing egg, vinegar, salt, condiment and water under stirring of said mixture to a temperature of 60°C or thereabove.

Description: FIELD OF THE INVENTION The present invention relates to new sauce having a flavor like mayonnaise sauce, that is mayonnaise-like products with normal mayonnaise characteristics, such as mayonnaise-like flavor, but being produced without using oils and fats as main raw material and a method of the preparation thereof. Furthermore, the present invention relates to oilless and fatless mayonnaise sauce, and a method of the preparation thereof, particularly to mayonnaise-like sauce of low-caloric-type and a method of the preparation thereof. BACKGROUND OF THE INVENTION The usual mayonnaise sauce is semi-solid emulsions of edible oils, an egg material such as egg-yolk, flavoring agents such as vinegar and water, and the mayonnaise sauce is being used in plenty with the progress of rendering dietary life in European fashion, for example as it is used as sauce of salad. However, the compositions of the mayonnaise sauce contains edible oils as main raw material, and the mixing ratio thereof, though it changes depending on a kind of mayonnaise sauce, is about 70% or thereabove, and therefore the mayonnaise sauce is very high in caloric value, for example mayonnaise sauce of egg-type has 698kcal per 100g, mayonnaise sauce of egg yolk has 666Kcal per 100g. Accordingly, for example in case of a man being reducing weight for health and the like, use of mayonnaise sauce will be withheld. However the mayonnaise sauce is seasoning which is fit for eating fresh vegetables, while eating of fresh vegetables is indispensable for taking vitamins and the like. Therefore, the development of mayonnaise sauce of low-caloric type is expected. SUMMARY OF THE INVENTION An object of the present invention is to provide mayonnaise-like sauce of low-caloric type having a flavor like of the mayonnaise sauce and a process for producing such a sauce. According to the present invention, a mayonnaise-like sauce prepared with ingredients consisting of vinegar, condiment, salt, water and egge, is characterized in that the thermally coagulated egg is dispersed in a heated, stirred mixture to form a sauce having a flavor similar to mayonnaise and in that said sauce is in a semisolid state with a fluidity equivalent to mayonnaise. In the present invention, as egg, raw egg and/or egg yolk can be used. In the present invention, as to vinegar used, in the same manner as in the usual mayonnaise sauce, synthetic vinegar, brewed vinegar or mixture thereof can be used , however grain vinegar can be preferably used for flavor. However, lemon juice and/or citric acid can be used complementarily with vinegar selected from the group consisting of rice vinegar, malt vinegar, sake lees vinegar, and fruits vinegar. The first standard of the amount of vinegar can be set up to about 90ml per egg yolks of five eggs, however, of course, the amount of vinegar can be suitably increased or decreased from the standard value. In case of using raw egg as egg, egg white functions also as medium. Therefore, in case of using egg yolk as egg, water is used in place of egg white. In this case, water of 30ml to 50ml per one egg yolk can be preferably used. The amounts of salt and condiment can be selected depending on flavor of the sauce according to the present invention. The standard of the amount of salt can be set up to one and a half teaspoonfuls, for example, 7.5ml, and this amount can be increased or decreased from the standard value. As condiment, in the same manner as in the usual mayonnaise sauce, for example, mustard, white pepper, paprika powder, or the like can be suitably used. In the present invention, seasonings can be suitably added besides these ingredients. According to the present invention, a mixture of egg, vinegar, salt, condiment, water and others is heated under stirring to a temperature of 60°C or thereabove, preferably of from 90°C to 100°C. Herein, to set a temperature of 60°C or thereabove is necessary for thermal-coagulating egg, thus egg being thermal-coagulated and disperesed so that the resulting mixture presents the mayonnaise-like state, that is, the semisolid state. The sauce according to the present invention is prepared by heating a mixture of egg, vinegar, salt, condiment, water and others under stirring of said mixture to a temperature of 60°C or thereabove so as to thermal-coagulate the egg and disperse the resulting thermal- coagulated egg so that the resulting mixture presents the mayonnaiselike state, that is, the semisolid state. The sauce according to the present invention having thermal-coagulated egg dispersed in a mixture containing vinegar, salt, condiment, water and others shows a semisolid state, and bears resemblance to the usual mayonnaise sauce in flavor and the like. However, even if granted that lipoid is contained in the sauce according to the present invention, it is a little, and the sauce according to the present invention is relatively low in calorific value. Therefore, food which is similar to mayonnaise sauce with low calorific value can be prepared. The sauce according to the present invention can be applied to a dish in which mayonnaise sauce is used, for example, such as potato salad, macaroni salad, sandwitches, tartar sauce, golden baked food, in place of total amount or a part of the usual mayonnaise sauce, with the same amount as the usual mayonnaise sauce. Because the sauce according to the present invention is made from raw material containing egg, vinegar, condiment, salt, water and others and the sauce having flavor like mayonnaise sauce can be obtained without using oils and fats as main raw material, a substitute for the usual mayonnaise sauce can be prepared. Therefore, because the sauce according to the present invention can be used in place of the usual mayonnaise sauce with a view to cooking mayonnaise dishes, mayonnaise dishes which contain lower level of oils and fats as compared with the usual ones and thereby are low in calorific value can be prepared. DESCRIPTION OF THE PREFERRED EMBODIMENT Examples of the specific forms according to the present invention will be explained below. However, the present invention need not necessarily be limited to the following description and exemplication. Example 1 Four egg yolks (about 80g) and a raw egg (about 55g) are contained in a vessel, and a solution of 90ml of vinegar in 200ml of water is added little by little to them under stirring and mixed with them. After the uniform mixture has been gained, salt, pepper, and other seasonings such as curry powder, garlic powder, soy sauce and the like is suitably added thereto. The mixture is heated to a temperature of 60°C or thereabove, for example by a water bath heated to a temperature of about 90°C to 100°C. As the heating proceeds, thermal-coagulating of egg proceeds so that the mixture becomes cloudy or opaque. Nevertheless the heating is continued under stirring of said mixture by a whisk for cooking and the like. For instance, in case of the stirring being herein carried out by a mixer, the number of rotations is preferably about 60rpm. This heating is continued for about 9 minutes, whereby about 340g of sauce having "toromi", that is, the creaminess and presenting flavor like mayonnaise sauce can be obtained. This obtained sauce having flavor like mayonnaise sauce can be preserved in cold storage or refrigeration. In case of cold storage having been carried out for a week or thereover, or in case of frozen sauce being thawed, liquid will be separated. However if the sauce is merely heated by a water bath and the like, under stirring, it becomes uniform again so that sauce showing the creaminess is regenerated. Example 2 Under the same condition as the manufacturing condition in Example 1 except that a part of water was substituted for egg white and time of heating was shortened than in Example 1, sauce was prepared. Obtained sauce showing flavor like mayonnaise sauce was thickner than one obtained in Example 1 and more mayonnaise-like. Example 3 Under the same condition as the preparing condition in Example 1 except that time of heating was lengthened than in Example 1, sauce was prepared. Obtained sauce presenting flavor like mayonnaise sauce was thickner than one obtained in Example 1 and more mayonnaise-like. Example 4 Five raw eggs (about 275g) are contained in a vessel, and a solution of vinegar 90ml in water 50ml is little by little added to them under stirring and mixed with them. After the uniform mixture has been gained, salt, pepper, and other seasonings such as curry powder, garlic powder, soy sauce and the like are suitably added thereto. The mixture is heated to a temperature of 60°C or thereabove, for example by a water bath heated to a temperature of about 90°C to 100°C and the like. As the heating proceeds, thermal-coagulating of egg proceeds so that the mixture becomes cloudy. Nevertherless the heating is continued under stirring by a whisk for cooking and the like. Herein, for instance in case of the stirring being carried out by a mixer, the number of rotations is preferably for example about 180rpm. This heating is continued for about 4 minutes, whereby about 340ml of sauce having the creaminess and having flavor like mayonnaise sauce can be obtained.

Claims: A mayonnaise-like sauce prepared with ingredients consisting of vinegar, condiment, salt, water and egg, characterized in that the thermally coagulated egg is dispersed in a heated ,stirred mixture to form a sauce having a flavor similar to mayonnaise and in that said sauce is in a semisolid state with a fluidity equivalent to mayonnaise. A sauce according to claim 1, characterized in that it is a low-caloric sauce free of milk or oil. A process for preparing a sauce according to the claim 1 or 2. The method according to claim 3, characterized in that said vinegar comprises synthetic vinegar, brewed vinegar, or mixture thereof. The method according to claim 4, characterized in that said brewed vinegar comprises grain vinegar. The method according to claim 3, characterized in that lemon juice and/or citric acid is (are) used complementarily with vinegar selected from the group consisting of rice vinegar, malt vinegar, or sake lees vinegar, and fruit vinegar. The method according to claim 3, characterized in that said condiment comprises mustard, white pepper, or paprika powder. The method according to claim 3, characterized in that said heating is carried out to a temperature of 90°C to 100°C. The method according to claim 3, characterized in that said stirring is continued till sauce having the creaminess and showing flavor like mayonnaise sauce is obtained.

Inventors: SUZUKI, SONOKO
Applicants: TOKINO KABUSHIKI KAISHA
Application year: 1988
Main classification: A23L1
IPC codes: A23L1