| 摘要 |
PURPOSE:To impart Japanese style taste to conventional mayonnaise, by blending well-known materials for the mayonnaise with pickled UME flesh while stirring. CONSTITUTION:Well-known materials, e.g. egg yolk, whole egg, salad oil or corn oil, vinegar, spice, etc., are blended with pickled UME flesh while stirring to give the aimed mayonnaise containing the pickled UME flesh. The use of cider vinegar or further with edible vinegar as the vinegar is preferred since the pickled UME and cider vinegar eliminate the odor of the egg and impart the Japanese style taste and mellow sweetness to the flavor of conventional mayonnaise. A flesh part obtained by drying UME pickled in a pickling solution containing Perilla ocimoides L. in the sun for about 3 days and removing seeds therefrom is used as the pickled UME flesh. |
