CN116347995A

CN116347995A - Acidic oil-in-water emulsified food, packaged food and method for producing the same

Info

Publication number: CN116347995A
Application number: CN202380008515.3A
Authority: CN
Inventors: 东雅裕; 瀬部光太郎; 长泽刚; 音谷良平
Original assignee: Kewpie Corp
Current assignee: Kewpie Corp
Priority date: 2022-04-22
Filing date: 2023-02-07
Publication date: 2023-06-27

Abstract

[ problem ] to provide an acidic oil-in-water emulsified food which can feel a refreshing sweet taste. The present invention is characterized by comprising a non-volatile acid, a sugar and/or a high-sweetness sweetener having a content of not more than three sugars, an emulsifier, and an edible fat, wherein the content of the non-volatile acid is not less than 0.01% by mass and not more than 1.8% by mass relative to the total amount of the acidic oil-in-water emulsified seasoning, and the mass ratio of the content of the volatile acid to the content of the non-volatile acid is not less than 0.01 and not more than 0.60.

Description

Acidic oil-in-water emulsified food, packaged food and method for producing the same

Technical Field

The present invention relates to an acidic oil-in-water emulsified food, and more particularly to an acidic oil-in-water emulsified food containing at least a nonvolatile acid and a volatile acid. The present invention also relates to a packaged food comprising the acidic oil-in-water emulsified food and a food material, and a method for producing the same.

Background

In the past, acidic oil-in-water emulsified foods such as mayonnaise generally contain a large amount of edible oils and fats and contain vinegar as a main acidic raw material. Acidic oil-in-water emulsified foods containing vinegar (acetic acid) as a main acidic raw material are strong in sour taste and have a fresh taste, and are favored by consumers.

For example, patent document 1 discloses a method for producing an oil-in-water emulsified food, which is characterized in that a nonvolatile organic acid and a nucleic acid-based seasoning are added in combination when an oil-in-water emulsified food is produced using soybean protein as a main emulsifier and vinegar as a main acidic raw material, and other aqueous raw materials and a large amount of edible oil or fat.

In recent years, from the viewpoint of health care, acidic oil-in-water emulsified foods having a low edible oil content and reduced calories have also been developed. In addition, the taste of acidic oil-in-water emulsified foods has been variously demanded due to changes in consumer preference and expansion of use of oil-in-water emulsified foods, and oil-in-water emulsified foods with sweetness have been developed.

Prior art literature

Patent literature

Patent document 1: japanese patent publication No. 6-16690

Disclosure of Invention

Problems to be solved by the invention

The present inventors have found the following problems when developing an acidic oil-in-water emulsified food having a low edible oil and fat content and a high water content: when a sugar of a trisaccharide or less and/or a high-sweetness sweetener are blended to produce an acidic oil-in-water type emulsified food having a sweet taste, the refreshing sweet taste of the acidic oil-in-water type emulsified food cannot be sufficiently perceived.

The present invention has been made in view of the above problems, and provides an acidic oil-in-water emulsified food having a high water content and capable of giving a refreshing sweet taste.

Solution for solving the problem

The present inventors have conducted intensive studies to solve the above problems, and as a result, have surprisingly found that the above problems can be solved by adjusting the mass ratio of the content of volatile acids to the content of non-volatile acids in an acidic oil-in-water emulsified food containing non-volatile acids, sugar not more than trisaccharides, and/or high-sweetness sweeteners, emulsifiers, and edible fats and oils, and having a moisture content of more than 60 mass%. The present inventors have completed the present invention based on this finding.

That is, according to one embodiment of the present invention, the following invention is provided.

[1] An acidic oil-in-water emulsified food which contains a non-volatile acid, a sugar having a content of not more than trisaccharide and/or a high-sweetness sweetener, an emulsifier and an edible fat and has a water content of more than 60% by mass,

the content of the non-volatile acid is 0.01 to 1.8 mass% based on the total amount of the acidic oil-in-water emulsified seasoning,

the mass ratio of the content of the volatile acid to the content of the nonvolatile acid is 0.01 to 0.60.

[2] The acidic oil-in-water emulsified food according to item [1], wherein the nonvolatile acid contains at least 1 selected from the group consisting of phosphoric acid, citric acid, lactic acid, malic acid, gluconic acid and fumaric acid.

[3] The acidic oil-in-water type emulsified food according to [1] or [2], wherein the content of the volatile acid is 0.001 mass% or more relative to the total amount of the acidic oil-in-water type emulsified food.

[4] The acidic oil-in-water emulsified food according to any one of [1] to [3], wherein the volatile acid comprises acetic acid.

[5] The acidic oil-in-water emulsified food according to any one of [1] to [4], wherein a mass ratio of the content of the non-volatile acid to the content of the trisaccharide or less is 0.001 to 0.50.

[6] The acidic oil-in-water emulsified food according to any one of [1] to [5], wherein a mass ratio of the content of the non-volatile acid to the content of the high-sweetener is 1 to 100.

[7] The acidic oil-in-water type emulsified food according to any one of [1] to [6], wherein the content of the sugar of the trisaccharide or less is 1% by mass or more relative to the total amount of the acidic oil-in-water type emulsified food.

[8] The acidic oil-in-water type emulsified food according to any one of [1] to [7], wherein the content of the high-sweetener is 0.001 mass% or more based on the total amount of the acidic oil-in-water type emulsified food.

[9] The acidic oil-in-water type emulsified food according to any one of [1] to [6], wherein the content of the edible oil or fat is 5.0% by mass or more and less than 40% by mass relative to the total amount of the acidic oil-in-water type emulsified food.

[10] The acidic oil-in-water emulsified food product according to any one of [1] to [7], characterized in that it is a mayonnaise-like seasoning.

[11] A packaged food comprising the acidic oil-in-water emulsified food according to any one of [1] to [10] and a food material,

the pH of the packaged food is 3.0 or more and 7.0 or less.

[12] A method for producing a packaged food comprising the acidic oil-in-water emulsified food according to any one of [1] to [10] and a food material, wherein the acidic oil-in-water emulsified food, the food material and an additional nonvolatile acid are mixed.

ADVANTAGEOUS EFFECTS OF INVENTION

According to the present invention, an acidic oil-in-water emulsified food which can feel a refreshing sweet taste can be provided. Further, a packaged food using the acidic oil-in-water emulsified food and a method for producing the same can be provided. Such an acidic oil-in-water emulsified food and a packaged food can stimulate appetite of consumers, and further expansion of the market for the acidic oil-in-water emulsified food and the packaged food can be expected.

Detailed Description

< acidic oil-in-water emulsified food >)

The acidic oil-in-water emulsified food of the present invention contains at least a non-volatile acid, a sugar less than trisaccharide, and/or a high-sweetness sweetener, an emulsifier, and an edible oil or fat, and may further contain a thickener and other raw materials.

The oil-in-water emulsified food is a food in which oil and fat are dispersed substantially uniformly in an aqueous phase in the form of oil droplets and emulsified into an oil-in-water type. Examples of the acidic oil-in-water emulsified food of the present invention include mayonnaise-like seasonings, dressing (dressing), sauce (sauce) and other foods similar to these, and mayonnaise-like seasonings are preferred. However, the acidic oil-in-water emulsified food of the present invention does not include a beverage. The mayonnaise-like seasoning of the present invention includes: a similar group of products having similar properties (e.g., taste, appearance, main ingredient, etc.) to mayonnaise (moisture content: 30 mass% or less, edible fat content: 65 mass% or more) defined by the food label reference, but having a composition not conforming to the food label reference.

(moisture content of acidic oil-in-water emulsified food)

The water content of the oil-in-water emulsified food exceeds 60 mass%, the lower limit is more preferably 62 mass% or more, still more preferably 64 mass% or more, still more preferably 65 mass% or more, and the upper limit is more preferably 85 mass% or less, still more preferably 79 mass% or less, still more preferably 75 mass% or less. In the present invention, the water content of the oil-in-water emulsified food is increased to the above range, and a refreshing sweet taste can be perceived even when the content of the edible oil or fat is reduced.

(pH of acidic oil-in-water emulsified food)

The pH of the acidic oil-in-water emulsified food is not particularly limited, and is, for example, 1.0 or more and 5.0 or less, the lower limit is preferably 1.2 or more, more preferably 1.5 or more, and the upper limit is preferably 4.8 or less, more preferably 4.5 or less. When the pH of the acidic oil-in-water emulsified food is within the above range, microbial production of the acidic oil-in-water emulsified food can be controlled, the preservability can be improved, and the balance of the flavor of the acidic oil-in-water emulsified food can be improved. In the present invention, the pH of the acidic oil-in-water emulsified food can be adjusted to the above-described preferable value range by adjusting the type and amount of the nonvolatile acid. The pH of the acidic oil-in-water emulsified food was measured at a temperature of 20℃under one atmosphere using a pH meter (Table type pH meter F-72 manufactured by horiba, inc.).

(fixed acid)

The nonvolatile acid is not particularly limited, and conventionally known nonvolatile acids for foods can be used. As the nonvolatile acid, for example, at least 1 selected from the group consisting of phosphoric acid, citric acid, lactic acid, malic acid, gluconic acid, fumaric acid, and succinic acid is preferably used. Of these, phosphoric acid is more preferably used. By adding these nonvolatile acids, microbial production of the acidic oil-in-water type emulsified food can be controlled, storage stability can be improved, and refreshing sweet taste of the acidic oil-in-water type emulsified food can be perceived.

The content of the nonvolatile acid is 0.01 mass% or more and 1.8 mass% or less, the lower limit is more preferably 0.02 mass% or more, still more preferably 0.05 mass% or more, still more preferably 0.08 mass% or more, and the upper limit is more preferably 1.5 mass% or less, still more preferably 1.2 mass% or less, still more preferably 1.0 mass% or less, and particularly preferably 0.8 mass% or less, relative to the total amount of the acidic oil-in-water emulsified food. When the content of the nonvolatile acid is within the above range, microbial production of the acidic oil-in-water type emulsified food can be controlled, the preservability can be further improved, and a refreshing sweet taste of the acidic oil-in-water type emulsified food can be perceived.

(volatile acid)

The volatile acid is not particularly limited, and conventionally known one for food can be used. Examples of the volatile acid include organic acids such as acetic acid and propionic acid; inorganic acids such as hydrochloric acid, chloric acid and nitric acid. Among these, acetic acid is preferably used.

The content of the volatile acid is preferably 0.001 mass% or more, more preferably 0.002 mass% or more, still more preferably 0.004 mass% or more, and further preferably 0.10 mass% or less, more preferably 0.08 mass% or less, still more preferably 0.06 mass% or less, based on the total amount of the acidic oil-in-water emulsified food. When the content of the volatile acid is within the above range, microbial production of the acidic oil-in-water type emulsified food can be controlled, storage stability can be improved, and refreshing sweetness of the acidic oil-in-water type emulsified food can be perceived.

The mass ratio of the volatile acid content to the nonvolatile acid content is 0.01 or more and 0.60 or less, the lower limit value is preferably 0.015 or more, more preferably 0.02 or more, still more preferably 0.03 or more, still more preferably 0.05 or more, and the upper limit value is preferably 0.55 or less, more preferably 0.50 or less, still more preferably 0.45 or less, still more preferably 0.40 or less. When the mass ratio of the content of the volatile acid to the content of the nonvolatile acid is within the above range, microbial production of the acidic oil-in-water emulsified food can be controlled, storage stability can be improved, and a refreshing sweet taste of the acidic oil-in-water emulsified food can be perceived.

(sugar below trisaccharide)

The trisaccharide or less sugar is not particularly limited, and conventionally known trisaccharide or less sugar for food can be used. Examples of the sugar below trisaccharide include sucrose, fructose, glucose, lactose, maltose, trehalose, and the like. Of these, at least 1 selected from the group consisting of sucrose, fructose and glucose is preferably used.

The lower limit of the content of the trisaccharide is preferably 1% by mass or more, more preferably 3% by mass or more, still more preferably 5% by mass or more, still more preferably 7% by mass or more, and the upper limit is preferably 40% by mass or less, more preferably 30% by mass or less, still more preferably 25% by mass or less, still more preferably 20% by mass or less, particularly preferably 16% by mass or less, and most preferably 14% by mass or less, relative to the total amount of the acidic oil-in-water emulsified food. When the content of the sugar of the trisaccharide or less is within the above range, the microbial production of the acidic oil-in-water type emulsified food can be controlled, the storage stability can be improved, and the refreshing sweet taste of the acidic oil-in-water type emulsified food can be perceived.

The mass ratio of the content of the nonvolatile acid to the content of the trisaccharide or less sugar is preferably 0.001 or more and 0.50 or less, the lower limit is more preferably 0.002 or more, still more preferably 0.005 or more, still more preferably 0.01 or more, and the upper limit is more preferably 0.40 or less, still more preferably 0.30 or less. When the mass ratio of the content of the nonvolatile acid to the content of the trisaccharide or less is within the above range, microbial production of the acidic oil-in-water emulsified food can be controlled, the storage stability can be improved, and the refreshing sweet taste of the acidic oil-in-water emulsified food can be perceived.

(high intensity sweetener)

The high-intensity sweetener is not particularly limited, and conventionally known high-intensity sweeteners for foods can be used. As the high-sweetness sweetener, at least 1 selected from the group consisting of sucralose and stevioside, for example, is preferably used.

The content of the high-sweetness sweetener is preferably 0.001 mass% or more, more preferably 0.002 mass% or more, still more preferably 0.005 mass% or more, still more preferably 0.01 mass% or more, and most preferably 0.015 mass% or more, and the upper limit is preferably 0.5 mass% or less, more preferably 0.4 mass% or less, still more preferably 0.3 mass% or less, still more preferably 0.2 mass% or less, and most preferably 0.1 mass% or less, based on the total amount of the acidic oil-in-water emulsified food. When the content of the high-sweetness sweetener is within the above range, microbial production of the acidic oil-in-water emulsified food can be controlled, storage stability can be improved, and refreshing sweetness of the acidic oil-in-water emulsified food can be perceived.

The mass ratio of the content of the non-volatile acid to the content of the high-intensity sweetener is preferably 1 or more and 100 or less, the lower limit is more preferably 2 or more, further preferably 3 or more, further more preferably 4 or more, and the upper limit is more preferably 80 or less, further preferably 60 or less, further more preferably 50 or less, and particularly preferably 35 or less. When the mass ratio of the content of the non-volatile acid to the content of the high-sweetener is within the above range, microbial production of the acidic oil-in-water emulsified food can be controlled, the storage stability can be improved, and the refreshing sweet taste of the acidic oil-in-water emulsified food can be perceived.

(emulsifier)

The emulsifier is not particularly limited, and conventionally known food emulsifiers can be used. As the emulsifier, egg yolk is preferably used. Examples of the egg yolk include raw egg yolk, which is obtained by subjecting the raw egg yolk to 1 or 2 or more of the following treatments: sterilizing; freezing treatment; drying treatment such as spray drying or freeze drying; enzyme treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D, protease, or the like; cholesterol removal treatment such as supercritical carbon dioxide treatment; mixing treatment of salt, sugar, etc.

As the emulsifier, phospholipids, lysophospholipids, sucrose fatty acid esters, polyglycerin fatty acid esters, glycerin fatty acid esters, propylene glycol fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, emulsifying starches, and the like can be used in addition to egg yolk. These emulsifiers may be used alone or in combination of 1 or more than 2.

The content of the emulsifier is preferably 0.1 mass% or more and 10 mass% or less, more preferably 0.2 mass% or more, still more preferably 0.3 mass% or more, still more preferably 0.5 mass% or more, and further preferably 10 mass% or less, still more preferably 7 mass% or less, still more preferably 5 mass% or less, relative to the total amount of the acidic oil-in-water emulsified food. When the content of the emulsifier is within the above range, the acidic oil-in-water emulsified food is more likely to maintain the emulsified state.

(thickener)

The thickener is not particularly limited, and conventionally known thickeners for foods can be used. As thickener, modified starches and/or gums as thickeners may be used. These thickeners may be used alone or in combination of 1 or more than 2.

(modified starch)

The raw starch of the modified starch is not particularly limited, and examples thereof include potato starch, corn starch (corn starch) (for example, corn starch derived from sweet corn, large corn and waxy corn), tapioca starch, sago starch, sweet potato starch, wheat starch, rice starch, and the like. Examples of the chemical treatment include crosslinking treatment, esterification treatment, etherification treatment, oxidation treatment, and the like, and preferably crosslinking treatment such as hydroxypropyl phosphoric acid crosslinking, acetylated adipic acid crosslinking, phosphoric acid crosslinking, and the like is performed. Examples of the physical treatment include an alpha treatment and a wet heat treatment. Examples of the modified starch include acetylated adipic acid crosslinked starch, acetylated phosphorylated crosslinked starch, acetylated oxidized starch, octenyl succinic acid starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid crosslinked starch, and the like.

The content of the modified starch is preferably 0.5 mass% or more and 15 mass% or less, and the lower limit is more preferably 1.0 mass% or more, still more preferably 2.0 mass% or more, still more preferably 3.0 mass% or more, and the upper limit is more preferably 12 mass% or less, still more preferably 10 mass% or less, still more preferably 8.0 mass% or less, relative to the total amount of the acidic oil-in-water emulsified food. When the content of the modified starch is within the above range, the acidic oil-in-water emulsified food is more likely to maintain the emulsified state.

(glue)

Examples of the gums include xanthan gum, konjac gum, guar gum, locust bean gum, carob gum, gellan gum, and acacia.

The content of the gum is preferably 0.1 mass% or more and 5.0 mass% or less, and the lower limit is more preferably 0.2 mass% or more, still more preferably 0.3 mass% or more, still more preferably 0.5 mass% or more, and the upper limit is more preferably 3.0 mass% or less, still more preferably 2.0 mass% or less, still more preferably 1.0 mass% or less, relative to the total amount of the acidic oil-in-water emulsified food. When the content of the gum is within the above range, the acidic oil-in-water emulsified food is more likely to maintain the emulsified state.

(edible oil)

The edible oil or fat used in the acidic oil-in-water emulsified food is not particularly limited, and conventionally known edible oil or fat can be used. Examples of the edible oil include vegetable oils such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower seed oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, camellia oil, perilla oil, grapefruit seed oil, peanut oil, almond oil, avocado oil, and the like; fish oil, beef tallow, lard, chicken fat, MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, ester-exchanged oil, etc., and oils and fats obtained by subjecting them to chemical treatment, enzymatic treatment, etc. Among these, rapeseed oil, soybean oil, corn oil, palm oil, or a mixed oil of these are preferably used.

The content of the edible oil or fat is preferably 5.0 mass% or more and less than 40 mass%, more preferably 8.0 mass% or more, still more preferably 10 mass% or more, and further preferably 35 mass% or less, still more preferably 30 mass% or less, still more preferably 25 mass% or less, relative to the total amount of the acidic oil-in-water emulsified food, from the viewpoint of health care.

(other raw materials)

In addition to the above-mentioned raw materials, the acidic oil-in-water emulsified food may be appropriately selected and contained within a range that does not impair the effects of the present invention, and various raw materials commonly used in acidic oil-in-water emulsified foods may be contained. Examples of the seasoning include soy sauce, mirin, salt, sesame, sodium glutamate, and broth; spice such as chilli powder and pepper; antioxidants such as ascorbic acid and vitamin E, bacteriostats, etc.

Method for producing acidic oil-in-water emulsified food

An example of the method for producing an acidic oil-in-water emulsified food according to the present invention will be described. For example, the aqueous phase is first prepared by mixing clear water, non-volatile acids, sugar below trisaccharides and/or other aqueous phase raw materials such as high-sweetness sweeteners, emulsifiers, thickeners, and flavorings. Then, edible oil or fat as an oil phase raw material is injected into the aqueous phase thus prepared and coarse emulsification is performed, and then homogenization is performed by a processor or the like excellent in shearing force, whereby an acidic oil-in-water emulsified food in which an oil phase is emulsified and dispersed in the aqueous phase can be obtained.

In the production of the acidic oil-in-water emulsified food of the present invention, an apparatus generally used for producing an acidic oil-in-water emulsified food can be used. Examples of such a device include a conventional stirrer, a bar stirrer, a bench stirrer, and a homomixer. Examples of the shape of the stirring blade of the stirrer include a propeller blade, a turbine blade, a blade, and an anchor blade.

< containerized food >

The packaged food of the present invention comprises the above acidic oil-in-water emulsified food and a food material. The acidic oil-in-water emulsified food is as described above.

(food material)

As the food material, any of plant food materials and animal food materials can be used. Examples of the vegetable food material include vegetables such as radish, carrot, burdock, bamboo shoot, cabbage, celery, asparagus, spinach, dried mustard, broccoli, and tomato; potatoes such as potatoes, sweet potatoes and taros; beans such as soybean, red bean, broad bean, pea, etc.; cereals such as rice, wheat, barnyard grass, millet, etc.; fruits such as apple, peach, pineapple, etc.; mushrooms such as Lentinus Edodes, tricholoma matsutake, needle Mushroom, lentinus Edodes, and Tricholoma matsutake; seaweed such as Undaria pinnatifida, kelp and Sargassum fusiforme. Examples of the animal food material include meats such as beef, pork, poultry, mutton, horse meat, deer meat, pork, goat meat, rabbit meat, whale meat, and viscera thereof; fish such as horse mackerel, chikungunya, sardine, bonito, salmon, mackerel, and tuna; shellfish such as abalone, oyster, patinopecten yessoensis, clam, etc.; shrimp, crab, cuttlefish, octopus, sea cucumber, etc. In addition, the egg products such as omelets, boiled eggs, omelets and the like can be used; minced products such as fish cake; meat products such as ham and sausage; processed foods such as flour and pickled products. The food manufacturing material or material is not limited to these materials as long as it is edible. These food materials may be used in an amount of 1 or 2 or more. Among these food materials, vegetable food materials whose physical properties such as hardness are not easily changed by high-pressure treatment are preferable.

These food materials may be used in a fresh state, or may be used after being heated/cooked such as stir-fried, boiled, burned, steamed, or fried. The food material may be frozen or frozen/thawed. Further, the shape of these food materials may be any shape such as a block or a bite size, and the size of the food materials may be appropriately selected.

Examples of the packaged food include salad, sauce, seasoning, soup, and boiled dishes.

(pH of packaged food)

The pH of the packaged food is 3.0 or more and 7.0 or less, the lower limit is preferably 3.2 or more, more preferably 3.5 or more, and the upper limit is preferably 6.5 or less, more preferably 6.0 or less. When the pH of the packaged food is within the above range, the microbial production of the acidic oil-in-water emulsified food can be controlled, the storage stability can be improved, and the balance of the flavor of the packaged food can be improved. The pH of the food contained in the container was measured at a temperature of 20℃under one atmosphere using a pH meter (Table type pH meter F-72 manufactured by horiba, inc.).

Method for producing packaged food

The method for producing a packaged food of the present invention comprises a step of mixing an acidic oil-in-water emulsified food, a food material, and an additional nonvolatile acid. The additional non-volatile acid is as described above. The pH of the packaged food can be adjusted to the above-mentioned value range by mixing the additional nonvolatile acid.

The method for producing a packaged food according to the present invention further includes a step of filling the mixed food into a container. The method for filling the food into the container is not particularly limited, and may be carried out by a conventionally known method.

Examples

The present invention will be described in further detail with reference to the following examples and comparative examples, but the present invention is not limited to the following examples.

Production example of acidic oil-in-water emulsified food

Example 1

Based on the blending ratio shown in table 1, an acidic oil-in-water emulsified food was produced. Specifically, first, clear water, a non-volatile acid (phosphoric acid: concentration 75%), a volatile acid (brewed vinegar: acetic acid content 14%), sugar (fructose, glucose) of trisaccharide or less, a high-sweetness sweetener (sucralose), xanthan gum, modified starch (from corn), dextrin, sodium glutamate, salt, enzyme-treated egg yolk, and egg white were mixed until uniform, thereby preparing an aqueous phase. Then, edible oil or fat (soybean oil) is injected into the aqueous phase thus prepared, and emulsification treatment is performed, whereby an acidic oil-in-water emulsified food is prepared.

Example 2

An acidic oil-in-water emulsified food was prepared in the same manner as in example 1 except that the amount of phosphoric acid added was changed to 0.13 mass%.

Example 3

An acidic oil-in-water emulsified food was prepared in the same manner as in example 1 except that the amount of phosphoric acid added was changed to 0.40 mass%.

Example 4

An acidic oil-in-water emulsified food was prepared in the same manner as in example 1, except that the amount of clear water was changed to 64% by mass and the amount of phosphoric acid added was changed to 1.33% by mass.

Example 5

An acidic oil-in-water emulsified food was prepared in the same manner as in example 1, except that the amount of clear water was changed to 64% by mass and the amount of phosphoric acid added was changed to 0.93% by mass.

Example 6

An acidic oil-in-water emulsified food was prepared in the same manner as in example 1, except that the amount of phosphoric acid added was changed to 0.07 mass%, the amount of lactic acid added was changed to 0.05 mass%, and the amount of brewed vinegar added was changed to 0.40 mass%.

Example 7

An acidic oil-in-water emulsified food was prepared in the same manner as in example 1, except that phosphoric acid was not added, the amount of citric acid added was 0.135 mass%, the amount of malic acid added was 0.135 mass%, and the amount of brewed vinegar added was changed to 0.14 mass%.

Example 8

An acidic oil-in-water emulsified food was prepared in the same manner as in example 1, except that no phosphoric acid was added, the amount of gluconic acid was changed to 0.10 mass%, the amount of fumaric acid was changed to 0.10 mass%, and the amount of brewed vinegar was changed to 0.10 mass%.

Example 9

An acidic oil-in-water emulsified food was prepared in the same manner as in example 1, except that the amount of fresh water was changed to 79 mass%, the amount of phosphoric acid was changed to 0.13 mass%, fructose and glucose were not added, the amount of sucralose was changed to 0.01 mass%, and the amount of edible oil and fat added was changed to 10 mass%.

Example 10

An acidic oil-in-water emulsified food was prepared in the same manner as in example 2, except that the amount of fresh water was changed to 61% by mass, the amount of fructose added was changed to 7.0% by mass, and the amount of glucose added was changed to 6.5% by mass, and sucralose was not added.

Example 11

An acidic oil-in-water emulsified food was prepared in the same manner as in example 2, except that the amount of clear water was changed to 60% by mass, the amount of sucrose added was 14% by mass, fructose, glucose and sucralose were not added, and the amount of stevioside added was 0.01% by mass.

Example 12

An acidic oil-in-water emulsified food was prepared in the same manner as in example 3 except that the addition amount of the brewed vinegar was changed to 0.03 mass%.

Comparative example 1

An acidic oil-in-water emulsified food was prepared in the same manner as in example 1 except that the amount of clear water was changed to 62% by mass and the amount of phosphoric acid added was changed to 2.67% by mass.

Comparative example 2

An acidic oil-in-water emulsified food was produced in the same manner as in example 7, except that the amount of clear water was changed to 62% by mass, the amount of citric acid was changed to 0.3% by mass, the amount of malic acid was changed to 0.3% by mass, and the amount of brewed vinegar added was changed to 2.86% by mass.

(determination of pH)

The pH of the acidic oil-in-water emulsified foods of examples 1 to 12 and comparative examples 1 to 2 obtained in the above-mentioned manner was measured at a product temperature of 20℃under one atmosphere using a pH meter (Table type pH meter F-72 manufactured by horiba, inc.).

(evaluation of flavor)

For the acidic oil-in-water emulsified foods of examples 1 to 12 and comparative examples 1 to 2 obtained in the above, a plurality of trained panelists were asked to evaluate the flavor (fresh sweet taste) according to the following 4-stage evaluation criteria. The average of the scores of the panelists was used as an evaluation score and is shown in table 2. When the evaluation score is 2.0 points or more, the result is considered to be good.

[ evaluation criterion ]

4, the following steps: the refreshing sweet taste can be obviously perceived, and is very preferable as a commodity.

3, the method comprises the following steps: a refreshing sweet taste can be perceived, and is preferable as a commodity.

2, the method comprises the following steps: slightly perceived refreshing sweetness is preferred as a commodity.

1, the method comprises the following steps: no refreshing sweet taste is perceived, and is not preferable as a commodity.

The acidic oil-in-water emulsified foods of examples 1 to 12 each had a refreshing sweet taste, and were suitable for commercial use. In addition, the pH of the emulsified seasoning in acidic water of examples 1 to 12 was in the range of 1.5 to 4.5.

The acidic oil-in-water emulsified food of comparative example 1 is not suitable as a commercial product because it has a large amount of phosphoric acid added, and therefore does not feel a refreshing sweet taste. In the acidic oil-in-water emulsified food of comparative example 2, the ratio of the content of volatile acid to the content of nonvolatile acid was high, and therefore, no refreshing sweet taste was perceived, and it was not suitable as a commodity.

TABLE 1

TABLE 2

< manufacturing example of packaged food (salad) ]

The acidic oil-in-water emulsified food, food material, additional nonvolatile acid and additional volatile acid obtained in the above examples were mixed in the following ratio of the acidic liquid seasoning, and then filled into a container and sealed. Then the mixture is subjected to heat sterilization to obtain packaged food (salad).

Then, the salad was subjected to pH measurement and flavor evaluation in the same manner as in the case of the production example of the acidic oil-in-water emulsified food. The measurement results and evaluation results are shown in table 3.

TABLE 3

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Claims

1. An acidic oil-in-water emulsified food which comprises a non-volatile acid, a sugar having a content of not more than trisaccharide and/or a high-sweetness sweetener, an emulsifier and an edible fat and which contains water in an amount of more than 60% by mass,

the content of the non-volatile acid is 0.01 to 1.8 mass% relative to the total amount of the acidic oil-in-water emulsified seasoning,

2. The acidic oil-in-water emulsified food product according to claim 1, wherein the non-volatile acid comprises at least 1 selected from the group consisting of phosphoric acid, citric acid, lactic acid, malic acid, gluconic acid and fumaric acid.

3. The acidic oil-in-water emulsified food according to claim 1, wherein the content of the volatile acid is 0.001 mass% or more relative to the total amount of the acidic oil-in-water emulsified food.

4. The acidic oil-in-water emulsified food product according to claim 1, wherein the volatile acid comprises acetic acid.

5. The acidic oil-in-water emulsified food according to claim 1, wherein the mass ratio of the content of the nonvolatile acid to the content of the sugar of not more than three sugars is not less than 0.001 and not more than 0.50.

6. The acidic oil-in-water emulsified food according to claim 1, wherein the mass ratio of the content of the non-volatile acid to the content of the high-sweetener is 1 to 100.

7. The acidic oil-in-water emulsified food according to claim 1, wherein the content of the sugar of the trisaccharide or less is 1 mass% or more relative to the total amount of the acidic oil-in-water emulsified food.

8. The acidic oil-in-water emulsified food according to claim 1, wherein the content of the high-sweetener is 0.001 mass% or more based on the total amount of the acidic oil-in-water emulsified food.

9. The acidic oil-in-water emulsified food according to claim 1, wherein the content of the edible oil is 5.0% by mass or more and less than 40% by mass relative to the total amount of the acidic oil-in-water emulsified food.

10. Acidic oil-in-water emulsified food product according to claim 1, characterized in that it is a mayonnaise-like flavour.

11. A packaged food comprising the acidic oil-in-water emulsified food according to any one of claims 1 to 10 and a food material,

the pH of the packaged food is 3.0 or more and 7.0 or less.

12. A method for producing a packaged food comprising the acidic oil-in-water emulsified food according to any one of claims 1 to 10 and a food material,

the method for producing the food comprises mixing the acidic oil-in-water emulsified food, food material and additional nonvolatile acid.