JP2000210047A - Emulsified seasoning composition resistant to freezing and thawing - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare an emulsified seasoning composition stable for a long term, by adding an emulsifier, a thickening stabilizer and microcrystalline cellulose powder to liquid seasoning raw material comprising water, soy sauce, liquid sugar, sweet sake for seasoning or the like and then by agitating the mixture at high shear force, followed by heating it and then by adding edible oil to it to cause emulsification. SOLUTION: An oil-in-water emulsified seasoning composition is prepared by adding an emulsifier, a thickening stabilizer and insoluble microcrystalline cellulose powder to 50-90 wt.% liquid seasoning raw material comprising water, soy sauce, liquid sugar, sweet sake for seasoning or the like and then by agitating the mixture at high shear force, followed by heating it and then by adding 50-10 wt.% edible oil to it to cause emulsification. The seasoning composition shows >=4.5 pH value, has separation- preventing effect in being frozen and thawed, by which emulsification is protected from its breakage even under physical stimulus due to refrigeration distribution and thawing use, and is useful as dressings, sauces or the like. The emulsifier is e.g. sucrose ester of a fatty acid, polyglycerin ester of a fatty acid, sorbitan ester of a fatty acid or the like. The thickening stabilizer includes 0.1-0.8 wt.% gelatin as an essential ingredient and preferably moreover includes gums as other ingredient.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an emulsified composition having an effect of preventing separation from freezing and thawing by a unique combination of ingredients in dressings and sauces which are liquid seasonings for food materials. .

[0002]

2. Description of the Related Art At present, there are various liquid seasonings such as sauces, sauces, and dressings as seasonings for foods and food materials including meat, marine products, vegetables, and prepared foods, and these liquid seasonings are westernized in taste. Due to diversification, the traditional fermentation basic seasoning base such as soy sauce, miso, and mirin has been changed from Western-type sauce base such as bechamel sauce (white sauce) and domiglace sauce. Following this change, emulsified liquid seasonings, such as dressings, have been widely used for general purpose emulsifying sauces. This is because the emulsified liquid seasoning as a Western-style sauce forms an oil-in-water type emulsion and contains 10 to 50% by weight of oil, so that this oil-in-water type emulsion is creamy and mellow unique to a Western-style sauce. This is because they will be able to have a texture and excuse.

[0003]

However, with the recent development of the prepared food industry and the ready-to-eat food industry, these emulsified liquid seasonings have been increasingly distributed in freezing together with the foods and food ingredients to be seasoned. It is coming. The problem with this frozen distribution and thawing sales is the collapse of the emulsion. Oil-in-water emulsions are emulsions in which water covers oil droplets as a continuous phase.
When frozen at 0-30 ° C, water in the continuous phase freezes,
Cooling and thawing weakens the effect of the stabilizer in the continuous phase, causing the emulsion of the emulsion composition to coalesce or agglomerate, separating water and oil. That is, various chemical and physical changes to the emulsified composition are caused by cooling and thawing, thereby breaking the emulsification. When the emulsified composition separates, the appearance is poor, the creamy texture is lost, and the commercial value as an emulsified dressing or emulsified source is lost.

[0004] As a method of improving the emulsion stability and obtaining the cold / thaw resistance of the emulsion, it is general to increase the amount of a thickening stabilizer added. In other words, it is a method of physically confining oil droplets by increasing the viscosity of the continuous phase with a thickening stabilizer, and imparting stability to vibration, cooling and thawing. However, when the thickening stabilizer is increased, the viscosity of the emulsified composition increases, and the fluidity of the emulsion composition becomes unsuitable as a source or a dressing. Therefore, starch-based thickening stabilizers that exhibit high viscosity cannot necessarily be used. The term “high viscosity” as used herein refers to, for example, 2
At 0 ° C, the rotor no. The viscosity measured at 30 rpm using No. 4 is 6,000 mPa · s or more.
Conversely, gum thickeners that can exhibit medium viscosity (3,000-6,000 mPa · s) (xanthan gum, guar gum, locust bean gum, tamarind seed gum, etc.)
In such a case, the gum becomes a viscous property that pulls the yarn, which makes it unattractive as a sauce or dressing, and because it becomes a non-Newtonian fluid with low thixotropy, it is easy to flow from food materials and its adhesion is reduced. Not suitable. In addition, such sauces and dressings
70-90 for dissolution and sterilization of mixed raw materials during production
Since it is heated up to around ℃ and then emulsified at 60-80 ℃, starch and gum thickeners do not exhibit viscosity as an emulsion stabilizer at high temperatures, and as the original emulsion stabilizer and thickener stabilizer Effect at 60-80 ° C
The biggest drawback is that the cooking oil breaks down when heated and the edible oil separates.

At present, none of emulsifying dressings and emulsifying sources have cold / thaw resistance because there is no emulsifier having a remarkable anti-separation effect on cooling / thawing. This method of increasing the viscosity of the continuous phase and physically confining the oil droplets is a simple solution, but has little specificity in commercialization as a source or dressing. Therefore, the emulsified seasoning composition, which is physically confined to the oil droplets, has low viscosity and retains adhesiveness, and is resistant to cooling and thawing, has been studied diligently. The present invention is an emulsion composition that forms a stable oil-in-water emulsion and is resistant to separation by cooling and thawing (resistance)
Was developed.

[0006]

Means for Solving the Problems The present invention relates to water, soy sauce,
Dissolve or disperse powder seasonings such as salt, sugar, sodium glutamate and emulsifiers, gum thickeners, gelatin and microcrystalline cellulose in liquid seasonings such as liquid sugar and mirin, and add edible oil. It is made by mixing and preparing an emulsified seasoning composition and having a specified resistance to cooling and thawing.

[0007] The emulsified seasoning composition in the present invention is a seasoning for food materials or prepared dishes as emulsified dressings or emulsified sauces, and the seasoning is performed by adhesion rather than penetration. Therefore, it is required to have both physical properties such as easy flow out of the container and adhesion to food materials and prepared foods. In addition, this property requires a material without stringing of the dressing and sauce, that is, a material with good "drips", which is said in the seasoning industry. It also has a unique creamy texture and smoothness due to emulsification of liquid and edible oil. In order to impart this creamy texture and smoothness, the emulsion composition must contain oil, and the oil-in-water emulsion composition is better in consideration of dissolution in the human oral cavity.

[0008] The role and action of each additive for obtaining the emulsified seasoning composition of the present invention will be described based on its preparation method. For dressing and sauce flavoring,
Based on liquid seasonings such as water, soy sauce, liquid sugar, mirin, etc. in which salt, sugar, chemical seasonings, natural extracts, etc. are dissolved and dispersed, and as additives, gums and gelatin as thickening stabilizers. And insoluble microcrystalline cellulose to dissolve and disperse. Further, an emulsifier is added to emulsify the edible oil. Since the final emulsified seasoning composition is an oil-in-water emulsion, the type of emulsifier is preferably a hydrophilic emulsifier such as sucrose fatty acid ester, polyglycerin fatty acid ester, and sorbitan fatty acid ester. May be generally determined by the ratio of the liquid seasoning part to the edible oil part. The compounded seasoning ingredients are not particularly limited. Salts, sweeteners, chemical seasonings, extracts, spices, pigments, flavors, soy sauce, mirin, vinegar, sake, etc., which are usually used in dressings and sauces, etc., are appropriately mixed. Is performed.

The liquid seasoning thus mixed is stirred at high speed with a high shearing force while being heated to 70 ° C. or higher for heating, dissolving and sterilizing. The insoluble microcrystalline cellulose dispersed in this way develops viscosity and thixotropic properties. Since the viscosity of this insoluble microcrystalline cellulose does not have the temperature dependence of viscosity reduction as seen in gum thickeners and starch thickeners, insoluble microcrystalline cellulose is added even at high temperatures of 70 to 90 ° C. The viscosity can be maintained in proportion to the amount. This viscosity has an effect on the stabilization of the emulsified composition by the emulsification in a high temperature range described later. In order to prevent the sedimentation of insoluble microcrystalline cellulose over time, it is better to use a small amount of gum thickening stabilizer such as xanthan gum, guar gum, locust bean gum, and tamarind seed gum.

[0010] In the liquid seasoning part after the heating, soybean oil,
Add edible oil such as cottonseed oil, corn oil, rapeseed oil and emulsify. The edible oil is incorporated in an amount of 10 to 50% by weight so that the emulsion becomes oil-in-water. The prepared emulsified composition has the viscosity of the composition even at 50 to 70 ° C. due to the viscosity due to insoluble microcrystalline cellulose, and can physically retain the oil droplets of the emulsion. In addition, it does not have the viscosity of pulling yarn like a thickening stabilizer for gums, but has a viscosity suitable for dressings and sauces with good "drip".

The emulsified seasoning composition is filled into a container or a bag and then packed in a box to form a product. When this emulsified seasoning composition is stored in a container or box, the temperature of the composition decreases to room temperature over time, and the viscosity slightly decreases due to partial sedimentation of insoluble microcrystalline cellulose. In this case, the retention and stabilization effects of the emulsion also decrease, but here, instead of the viscosity of the insoluble microcrystalline cellulose, the gelatin added earlier starts to develop the viscosity, and the emulsion continues to be stored during storage. It has a holding and stabilizing effect.

[0012] When gelatin is melted by heating and then cooled, the viscosity develops from around room temperature and gels. By using this property, the emulsion can be kept and stabilized. However, if gelatin completely gels, it loses fluidity as dressing and sauces.
The amount of gelatin to be added should be low enough to avoid gelation.
It must be up to 0.5% by weight and at most 0.8% by weight. Further, when the seasoning emulsion composition is frozen at 0 ° C. or lower, gelatin hardens, and thus physically protects the emulsified emulsion in a frozen state. However, if the pH of the final emulsified seasoning composition is 4.5 or less, gelatin is hydrolyzed during long-term storage, so that the original thickening effect and emulsion protection effect cannot be exhibited. That is, when the emulsified seasoning composition is frozen, it does not gel,
The emulsion cannot be physically protected. Therefore, the pH of the final emulsified seasoning composition needs to be pH 4.5 or more so that gelatin is not hydrolyzed.
If H5.0 or more, hydrolysis can be suppressed.

[0013] The emulsified seasoning composition of the present invention thus obtained can be used as usual as a sauce or dressing having a creamy and mellow texture and dissolving in the mouth because the oil is emulsified. In addition, in the production process from heating, stirring, and emulsification to the filling of plastic containers, plastic pouches and glass containers during the production of this emulsified seasoning composition, the emulsification may break down and oil may be separated. There is no. In addition, the emulsified seasoning composition can be provided in a stable state without oil separation even during distribution in the frozen state, and distribution and utilization in thawing use by the final consumer.

[0014]

EXAMPLES Next, the present invention will be described in detail with reference to examples, but the present invention is not limited to these examples. Example 1 Example 1 showed the effects of gelatin and microcrystalline cellulose. The emulsified seasoning composition thus prepared was placed in a plastic pouch having a size of 150 × 230 mm at 60 ° C. for 4 hours.
Each 100 g was filled. The apparent viscosity was measured using a B-type rotational viscometer, No. 4 rotors, 3
It was measured at 0 rpm and 22 ° C. The unit is mPa · s. After cooling and thawing for 1 week at -20 ° C, thawing was performed at room temperature. As a result, oil was separated after blending 1 after cooling and thawing, but blending 2 and 3 did not change in viscosity due to cooling and thawing. That is, it is understood that gelatin and microcrystalline cellulose are necessary for emulsion stability.

Example 2 Example 2 showed the emulsion stability when vinegar was added to the formulation and the pH of the final emulsified seasoning composition was lowered. The emulsified seasoning composition thus prepared was placed in a plastic pouch having a size of 150 × 230 mm at 60 ° C. for 4 hours.
Each 100 g was filled. The apparent viscosity was measured using a B-type rotational viscometer, No. 4 rotors, 3
It was measured at 0 rpm and 22 ° C. The unit is mPa · s. After cooling and thawing for 2 weeks at -20 ° C, thawing was performed at room temperature. As a result, the viscosities of Formulations 4, 5, and 6 decreased.
In formulation 4, the oil was separated by cooling and thawing, and formulation 5 was partially separated, but formulation 6 was not separated. When the pH became 4.5 or less, the gelatin was cut and the viscosity decreased, and the stability upon cooling and thawing also decreased. That is, it is clear that the action of the present invention cannot be sustained unless the pH of the emulsified seasoning composition is 4.5 or more.

Example 3 In Example 3, the amount of gelatin in the emulsified seasoning composition was shown. The emulsified seasoning composition thus prepared was placed in a plastic pouch having a size of 150 × 230 mm at 60 ° C. for 4 hours.
Each 100 g was filled. The apparent viscosity was measured using a B-type rotational viscometer, No. 4 rotors, 3
It was measured at 0 rpm and 22 ° C., but could not be measured due to gelation and solidification of the emulsified seasoning composition. After cooling and thawing for 2 weeks at -20 ° C, thawing was performed at room temperature. As a result, the emulsified seasoning compositions in all of the formulations 7, 8, and 9 were gelled and solidified, and were unsuitable for dressing and sauce because of no fluidity. That is, it is clear that the present invention is not practical unless the amount of gelatin added to the emulsified seasoning composition is 0.8% by weight or less.

[0017]

According to the present invention, an emulsified seasoning composition having an oil-in-water type and having resistance to freezing and thawing can be obtained. This emulsified seasoning composition is used as a food material (meat, fresh fish,
It can be used as a fluid dressing and sauce with a creamy texture, including oil, because it is frozen and distributed with vegetables and prepared foods and does not separate when thawed. In addition, it has become possible to cope with the frozen distribution that has been performed in recent supermarkets, convenience stores, and the food service industry, and the use has been widened.

Claims (3)

[Claims] 1. An emulsifier, a thickening stabilizer and an insoluble microcrystalline powdered cellulose are added to 50 to 90% by weight of a liquid seasoning material such as water, soy sauce, liquid sugar, mirin, etc., and the mixture is stirred under high shearing force and heated. An oil-in-water type emulsified seasoning composition obtained by adding 50 to 10% by weight of edible oil and emulsifying thereafter. 2. The emulsifier is selected from sucrose fatty acid ester, polyglycerin fatty acid ester and sorbitan fatty acid ester, and the thickening stabilizer is gelatin 0.1 to 0.1.
0.8% by weight, and one or a combination of several gums selected from gums (xanthan gum, guar gum, locust bean gum, tamarind seed gum, etc.) and water-insoluble microcrystalline cellulose. .1 to 1
The emulsion composition according to claim 1, wherein 0% by weight is added. 3. The emulsion composition according to claim 1, wherein the pH of the final emulsion seasoning composition is 4.5 or more.