JP2003169625A - Oil- and fat-containing composition comprising oil-in- water emulsified phase - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil- and fat-containing composition comprising an oil-in- water emulsified phase having a mild taste and a rich taste unique to an oil-in- water emulsion without deteriorating by propagation of microorganisms during preservation. <P>SOLUTION: This oil- and fat-containing composition comprises the oil-in- water emulsified phase composed of an aqueous phase containing 0.1-2.0 wt.% of an organic acid at 3.5-5.5 pKa value in the aqueous phase and 1.0-7.0 wt.% of ethyl alcohol in the aqueous phase and an oily phase. The amount of the oil-in-water emulsified phase is ≥20% based on the whole. <P>COPYRIGHT: (C)2003,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an oil / fat-containing composition containing an oil-in-water emulsion phase, and more specifically, a specific organic acid and ethyl alcohol in an aqueous phase, and an edible oil / fat in an oil phase in a specific ratio. The present invention relates to an oil-and-fat-containing composition containing an oil-in-water emulsified phase, which contains the oil-in-water emulsified phase containing the water phase and the oil phase in a specific ratio.

[0002]

2. Description of the Related Art As a recent tendency of liquid seasonings such as sauces and sauces, there is an increasing tendency to add a fresh flavor by a non-heating manufacturing method as an added value. In these liquid seasonings, since it is a non-heated manufacturing method, there is a problem of deterioration due to the reproduction of microorganisms within the season, but as a compounding means for preventing such microbial problems, the salt concentration may be increased, Formulations such as adding ethyl alcohol are generally known.

On the other hand, in a liquid seasoning containing fats and oils, ethyl alcohol imparts microbial resistance in a separated liquid seasoning consisting of two phases, an oil phase and an aqueous phase, and at the same time, immediately after shaking, it becomes the oil phase. It has the effect of separating the aqueous phase and clarifying the interface. For example, edible oil and fat and 6 to 25 v / v
% Aqueous liquid of ethyl alcohol (Japanese Patent Publication No. 59-7425), or liquid phase of xanthan gum and amino acid-based seasoning and / or ethyl alcohol Fee (Sho 60
No. 20983) has been proposed.

However, when salt or ethyl alcohol is added to the above liquid seasoning to a concentration at which it has microbial resistance, the salty taste and alcohol odor are strong and the product has no commercial value. Further, it is generally known that an oil-in-water type emulsion represented by mayonnaise has an effect of reducing a feeling of salty taste and imparting a mild feeling and richness as compared with a separated liquid state. However, when ethyl alcohol is contained in the aqueous phase, there is a problem that it is difficult to emulsify as shown in JP-B-59-7425 and JP-B-60-20983.

[0005]

The present invention solves the above problems and has a mild taste and richness peculiar to oil-in-water emulsions, and is altered by the growth of microorganisms during storage. It is an object of the present invention to provide an oil-and-fat-containing composition containing an oil-in-water type emulsified phase that is free from the above.

[0006]

Means for Solving the Problems As a result of studies to solve the above problems, the present inventor has focused on the dissociation degree of an organic acid in water, and by including an organic acid having a limited dissociation degree, It was found that a stable oil-in-water emulsion phase can be obtained even when alcohol is used. Furthermore, the present inventor limits such organic acids and ethyl alcohol to specific concentrations,
Moreover, it was found that the above-mentioned problems including taste and microbial resistance can be solved by containing an oil-in-water type emulsion phase, and the present invention has been completed based on these findings.

That is, the present invention according to claim 1 is pK
An organic acid having an a value of 3.5 to 5.5 is added to the aqueous phase in an amount of 0.1 to 0.1.
2.0 wt%, ethyl alcohol in the aqueous phase 1.0 ~
An oil-and-fat-containing composition containing an oil-in-water emulsified phase, characterized by containing 7.0% by weight and containing 20% or more of the oil-in-water emulsified phase consisting of such an aqueous phase and an oil phase. To do.

Next, in the present invention according to claim 2, the organic acid having a pKa value of 3.5 to 5.5 is acetic acid.
The oil-and-fat-containing composition described above is provided.

According to the present invention of claim 3, salt is
The fat-containing composition according to claim 1 or 2, characterized in that it is contained in an amount of 10% by weight or less in all raw materials.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described below in detail with reference to the embodiments of the present invention. The present invention according to claim 1 relates to a fat-and-oil-containing composition containing an oil-in-water type emulsified phase, and pK
An organic acid having an a value of 3.5 to 5.5 is added to the aqueous phase in an amount of 0.1 to 0.1.
2.0 wt%, ethyl alcohol in the aqueous phase 1.0 ~
It is characterized by containing 7.0% by weight, and containing 20% or more of the oil-in-water emulsion phase composed of such an aqueous phase and an oil phase.

The oil and fat-containing composition of the present invention according to claim 1 contains an organic acid having a pKa value of 3.5 to 5.5. Here, examples of the “organic acid having a pKa value of 3.5 to 5.5” include acetic acid, succinic acid, and lactic acid,
The pKa values for each are 4.8, 4.2, 3.9. Among these, in particular, as described in claim 2, acetic acid is
It is useful because it has an excellent bacteriostatic effect on microorganisms and can provide a good taste as a component of vinegar. Further, even if an organic acid having a pKa value of less than 3.5, such as citric acid or tartaric acid, and an organic acid having a pKa value of 3.5 to 5.5 are used together, the effect of the present invention is hindered. Although it does not occur, when the organic acid contained is limited to only those organic acids having a pKa value below 3.5, the interfacial clarification action of ethyl alcohol decreases the emulsion stability, resulting in an oil-in-water emulsion. A good taste when the phase is contained cannot be obtained.

On the other hand, the oil / fat-containing composition of the present invention according to claim 1 contains ethyl alcohol. Examples of the raw material of ethyl alcohol used in the present invention include alcohol preparations for food additives, wine, liquors such as sake, and the like, but the origin thereof is not limited.

The fat-and-oil-containing composition of the present invention according to claim 1 contains the above-mentioned organic acid having a pKa value of 3.5 to 5.5 and ethyl alcohol in a predetermined concentration in the aqueous phase. There is. Here, "in the aqueous phase" means in water, and for example, "containing 1% by weight of ethyl alcohol in the aqueous phase" means "1% by weight of ethyl alcohol to water in all raw materials". % Contained ”.

In the fat-and-oil-containing composition of the present invention according to claim 1, the ethyl alcohol concentration in the aqueous phase and the organic acid concentration having a pKa value of 3.5 to 5.5 are the oil-in-water emulsion of the present invention. In order to obtain sufficient microbial resistance, emulsion stability, and mild taste of the oil-and-fat-containing composition containing a phase, ethyl alcohol is 1.0 to 7.0% by weight, and the organic acid is 0.1 to 7.0% by weight.
It must be in the range of 2.0% by weight. Preferably, ethyl alcohol is in the range of 1.0 to 4.0% by weight and the organic acid is in the range of 0.1 to 1.0% by weight. Moreover,
In the organic acid having a pKa value of 3.5 to 5.5, the present invention is more reliably provided by limiting the non-dissociated molecule concentration of the organic acid to the above range of 0.1 to 1.0% by weight. It becomes feasible.

When the concentration of ethyl alcohol is below the above range, there arises a problem that the microorganisms are deteriorated during the storage period and the pKa value is 3.5 to 5.5.
When the organic acid concentration is less than the above range, not only the deterioration due to microbial propagation, but also the emulsion stability decreased due to the interfacial clarification action of ethyl alcohol as described above, and the oil-in-water emulsion phase was contained. When it is not possible to obtain a good taste. On the other hand, the ethyl alcohol concentration and pKa value are 3.
When any of the organic acid concentrations of 5 to 5.5 exceeds the above range, alcohol odor and sourness become strong, and there is a problem that the taste is deteriorated.

Here, in the present invention, the pKa value is
Acid dissociation index in water at 25 ℃
It is the logarithm of the reciprocal of a. For example, the pKa value of acetic acid is shown by the following equation.

[Equation 1]

For an organic acid having a plurality of dissociation stages, such as citric acid, the pKa value of the first stage is applied.

Next, the oil / fat-containing composition of the present invention according to claim 1 may contain salt. The concentration of salt is
As described in claim 3, 10% by weight or less is preferable, and 5% by weight or less is particularly preferable in the total raw material of the oil / fat-containing composition. If the salt concentration exceeds 10% by weight, the salt tends to be salty and the taste tends to deteriorate.

The oil-and-fat-containing composition of the present invention according to claim 1 contains 20% or more of the total oil-in-water emulsion phase composed of such an aqueous phase and an oil phase. Here, the "oil-in-water emulsified phase" refers to a phase in which the oil phase raw material is uniformly dispersed in the state of particles in the continuous phase of the aqueous phase raw material in the oil-and-fat-containing composition. If the ratio of the oil-in-water emulsified phase to the entire oil-and-fat-containing composition is 20% or more of the whole, even if the entire oil-and-fat-containing composition is the oil-in-water emulsified phase, the oil phase, the oil-in-water emulsified phase, the water Although it may be divided into three phases, the ratio of the oil-in-water emulsified phase is preferably 30% or more of the whole. When the ratio of the oil-in-water emulsified phase is less than 20% of the whole, even if it is shaken well at the time of eating, the emulsification is likely to break immediately, so the mild and rich taste peculiar to the oil-in-water emulsion is obtained. Cannot be provided.

In the present invention according to claim 1, the types of emulsifiers for forming the oil-in-water emulsion phase include soybean protein, milk protein, egg yolk, chicken extract, gelatin, xanthan gum, tamarind gum, carrageenan, Gellan gum, guar gum, pectin, sucrose fatty acid ester,
Examples thereof include glycerin fatty acid ester, but not limited thereto, and a plurality of them may be combined.

In the oil and fat-containing composition of the present invention according to claim 1, 0.1 to 2.0% by weight of an organic acid having a pKa value of 3.5 to 5.5 in an aqueous phase and ethyl alcohol are contained. It is characterized in that it is contained in an amount of 1.0 to 7.0% by weight in the water phase, and contains 20% or more of the whole oil-in-water emulsion phase composed of the water phase and the oil phase. Except for this point, the composition is the same as the ordinary oil-and-fat-containing composition, and is produced from known raw materials (aqueous phase raw material and oil phase raw material).

The aqueous phase raw material has a pKa value of 3.5 to 5.5.
In addition to the organic acid, ethyl alcohol, and the emulsifiers described above, according to the characteristics of the final product, for example, seasonings (salt, sugar, starch syrup, tomato paste, soy sauce, miso, glutamic acid Na, etc.), spices (pepper, pepper) Etc.), ingredients (sesame, onion, green onion, etc.) and the like can be optionally included.

The oil-phase raw material is a raw material mainly composed of edible fats and oils and fat-soluble or fat-dispersible raw materials added thereto as necessary. As the edible oil and fat, salad oil such as soybean oil and rapeseed oil is usually used. The ratio of the oil phase raw material to the total raw material is not particularly limited, but is preferably 20%
That is all.

A typical method for producing an oil / fat-containing composition containing the oil-in-water type emulsified phase of the present invention according to claim 1 is as follows. First, an aqueous phase raw material and an oil phase raw material are prepared in advance, and then both are emulsified into an oil-in-water type to obtain an oil / fat-containing composition containing an oil-in-water type emulsified phase. That is, in the first step, the aqueous phase raw materials are mixed and stirred in a mixer so that they are sufficiently uniform. As the second stage,
The oil phase raw material is gradually added while continuing stirring to emulsify.
If necessary, as a third step, fine emulsification is performed by processing with a finishing emulsifier such as a high pressure homogenizer. In this way, the intended oil-and-fat-containing composition containing the oil-in-water emulsified phase of the present invention according to claim 1 can be obtained.

[0025]

EXAMPLES Examples of the present invention will be shown below, but the present invention is not limited thereto.

Examples 1 to 3 Oil-and-fat-containing compositions containing an oil-in-water emulsified phase obtained by mixing and emulsifying the water phase raw material (homogeneously mixed) and the oil phase raw material shown in Table 1 with a mixer for 5 minutes. Got As the organic acid, acetic acid was used in Example 1, succinic acid was used in Example 2, and lactic acid was used in Example 3. On the next day of preparation, the ratio of the oil-in-water emulsified phase and the taste test were carried out by visual inspection of the oil / fat-containing composition containing the oil-in-water emulsified phase thus obtained. Table 2 shows the ratio of the oil-in-water emulsified phase and the result of the taste test together with the ethyl alcohol concentration, the organic acid concentration, and the pKa value of the organic acid in the aqueous phase of each example.

The taste test evaluated the taste in the following four stages. ◎: Very good, ○: Good, □: Slightly good, ×: Bad

[0028]

[Table 1] Table 1

Comparative Examples 1 and 2 In Examples 1 to 3, except that the organic acid was changed to citric acid in Comparative Example 1 and tartaric acid in Comparative Example 2,
According to the formulation and the manufacturing method of ~ 3, an oil and fat-containing composition containing an oil-in-water emulsion phase was prepared. On the next day of preparation, the ratio of the oil-in-water emulsified phase and the taste test were carried out by visual inspection of the oil / fat-containing composition containing the oil-in-water emulsified phase thus obtained. Table 2 shows the ratio of the oil-in-water emulsified phase and the result of the taste test together with the ethyl alcohol concentration, the organic acid concentration and the pKa value of the organic acid in the aqueous phase of each comparative example.

[0030]

[Table 2] Table 2

As is clear from Table 2, the fat-and-oil-containing compositions (Examples 1 to 3) containing the organic acid having a pKa value of 3.5 to 5.5 and containing the oil-in-water emulsified phase of the present invention. The ratio of the oil-in-water emulsified phase exceeded 30%, and the taste was good. In particular, it can be seen that the fat-and-oil-containing composition containing the oil-in-water emulsion phase of Example 1 containing acetic acid has a very favorable taste. On the other hand, in Comparative Examples 1 and 2 obtained by the same formulation and production method as in Examples 1 to 3, except that citric acid having a pKa value of 3.1 and tartaric acid having a pKa value of 3.0 are contained as the organic acids, respectively. A fat-containing composition containing an oil-in-water emulsion phase,
The ratio of the oil-in-water emulsified phase decreased, and the taste test results were also poor. From these things, as in the present invention, a fat-containing composition containing an organic acid having a pKa value of 3.5 to 5.5 and containing an oil-in-water emulsified phase in which the proportion of the oil-in-water emulsified phase is 20% or more. It was revealed that the product was excellent in taste, and in particular, the oil and fat-containing composition containing the oil-in-water emulsion phase containing acetic acid had a particularly good taste.

Example 4 The water phase raw material (homogeneous mixture) and the oil phase raw material shown in Table 3 were mixed by a mixer for 3 minutes and preliminarily emulsified.
Finishing emulsification was performed for 5 minutes with a high pressure homogenizer to obtain an oil / fat-containing composition containing an oil-in-water emulsified phase. The oil-and-fat-containing composition containing the obtained oil-in-water emulsified phase was subjected to measurement of the ratio of the oil-in-water emulsified phase by appearance inspection and taste inspection on the day after preparation. The taste test was evaluated in four levels in the same manner as in Examples 1-3. Table 4 shows the ratio of the oil-in-water emulsified phase and the result of the taste test together with the ethyl alcohol concentration in the aqueous phase, the acetic acid concentration, and the salt concentration in all the raw materials.

[0033]

[Table 3] Table 3

Examples 5-6 In the formulation of Example 4, the amount of salt used was 8.5 each.
According to the production method of Example 4, except that the content was changed to 1% by weight and 10.5% by weight, oil-and-fat containing compositions containing the oil-in-water emulsion phase of Examples 5 and 6 were obtained. For the oil-and-fat-containing composition containing the obtained oil-in-water emulsified phase, the ratio of the oil-in-water emulsified phase was measured by a visual inspection and a taste test in the same manner as in Example 4 on the day after the preparation. Table 4 shows the ratio of the oil-in-water emulsified phase and the result of the taste test together with the ethyl alcohol concentration in the aqueous phase, the acetic acid concentration, and the salt concentration in all the raw materials.

Example 7 In the formulation of Example 4, the egg yolk was removed, and the aqueous phase raw material and the oil phase raw material were mixed for 3 minutes with a mixer and emulsified to obtain an oil / fat-containing composition containing an oil-in-water emulsion phase. . For the oil-and-fat-containing composition containing the obtained oil-in-water emulsified phase, the ratio of the oil-in-water emulsified phase was measured by a visual inspection and a taste test in the same manner as in Example 4 on the day after the preparation. Table 4 shows the ratio of the oil-in-water emulsified phase and the result of the taste test together with the ethyl alcohol concentration in the aqueous phase, the acetic acid concentration, and the salt concentration in all the raw materials.

Comparative Example 3 According to the formulation of Example 7, the stirring time of the mixer in the production method of Example 7 was changed to 30 seconds to obtain an oil / fat-containing composition containing an oil-in-water emulsion phase. For the oil-and-fat-containing composition containing the obtained oil-in-water emulsified phase, the ratio of the oil-in-water emulsified phase was measured by a visual inspection and a taste test in the same manner as in Example 4 on the day after the preparation. Concentration of ethyl alcohol in the aqueous phase,
Table 4 shows the acetic acid concentration, the salt concentration in all raw materials, the ratio of the oil-in-water emulsified phase, and the result of the taste test.

Comparative Example 4 According to the formulation of Example 7, the aqueous phase raw material and the oil phase raw material were filled without mixing in the production method of Example 7 to obtain an oil / fat-containing composition containing an oil-in-water emulsion phase. . For the oil-and-fat-containing composition containing the obtained oil-in-water emulsion phase, the ratio of the oil-in-water emulsion phase was measured by the appearance test and the taste test on the day after the preparation, in the same manner as in Example 4. Table 4 shows the ratio of the oil-in-water emulsified phase and the result of the taste test together with the ethyl alcohol concentration in the aqueous phase, the acetic acid concentration, and the salt concentration in all the raw materials.

[0038]

[Table 4] Table 4

As is clear from Table 4, the fat-and-oil-containing compositions containing the oil-in-water emulsified phases of Examples 4 to 7 in which the ratio of the oil-in-water emulsified phase was 20% or more were evaluated highly by the taste test. was gotten. In particular, the fat-and-oil-containing compositions containing the oil-in-water emulsified phase of Example 4, Example 5, and Example 7 having a salt concentration of 10% or less have a high flavor of "very good" or "good". An evaluation was obtained. On the other hand, the oil-and-fat-containing compositions containing the oil-in-water emulsified phase of Comparative Examples 3 and 4 have a low ratio of the oil-in-water emulsified phase, despite the same formulation as in Example 7, and therefore taste evaluation. Was remarkably low. From these things, as in the present invention, the oil-in-water emulsified phase is
It is clear that the fat-and-oil-containing composition containing 0% or more has a good taste. In addition, salt is 10% of all raw materials
It is also apparent that the content of the following ratios provides a more preferable taste.

Examples 8 to 11 Oil-and-fat-containing compositions containing an oil-in-water emulsified phase obtained by mixing and emulsifying an aqueous phase raw material (homogeneously mixed) and an oil phase raw material shown in Table 5 with a mixer for 2 minutes. Got The amounts of vinegar and ethyl alcohol were adjusted so that the concentrations of ethyl alcohol and acetic acid in the aqueous phase would be the values shown in Table 6, respectively.

For the oil-and-fat-containing composition containing the obtained oil-in-water emulsion phase, the ratio of the oil-in-water emulsion phase was measured by the appearance test and the taste test on the day after the preparation, in the same manner as in Example 4. Table 6 shows the ratio of the oil-in-water emulsified phase and the result of the taste test together with the ethyl alcohol concentration in the aqueous phase, the acetic acid concentration, and the salt concentration in all the raw materials.

Further, the following tests were carried out on the obtained fat-and-oil-containing composition containing the oil-in-water emulsified phase in order to inspect microbial resistance. That is, the bacterial solution of the bacterial group separated from the modified seasonings is mixed with the obtained fat-containing composition containing the oil-in-water emulsified phase so that the number of bacteria is about 100 cells / g, and polyethylene is added. Filling a resin container with 300g each,
After sealing, it was stored at 30 ° C. for 6 months, and the generation of gas due to the growth of microorganisms and the presence or absence of alteration in taste were observed. The results of this microbial resistance test are also shown in Table 6.

[0043]

[Table 5] Table 5

Comparative Examples 5 to 12 In Examples 8 to 11, the amounts of vinegar and ethyl alcohol were adjusted appropriately so that the concentrations of ethyl alcohol and acetic acid in the aqueous phase were the values shown in Table 6. , Example 8 ~
An oil-and-fat-containing composition containing an oil-in-water type emulsified phase was obtained according to the formulation and manufacturing method of 11.

For the oil-and-fat-containing composition containing the obtained oil-in-water emulsion phase, the ratio of the oil-in-water emulsion phase was measured by the appearance test and the taste test on the day after the preparation, in the same manner as in Example 4. Table 6 shows the ratio of the oil-in-water emulsified phase and the result of the taste test together with the ethyl alcohol concentration in the aqueous phase, the acetic acid concentration, and the salt concentration in all the raw materials.

Furthermore, the oil-and-fat-containing composition containing the obtained oil-in-water emulsion phase was examined for microbial resistance in the same manner as in Examples 8-11. The results are also shown in Table 6.

[0047]

[Table 6] Table 6

As is clear from Table 6, the ethyl alcohol concentration in the aqueous phase was 1.0 to 7.0% by weight, and the acetic acid concentration in the aqueous phase was 0.1 to 2.0% by weight. Then, the fat-and-oil-containing compositions containing the oil-in-water emulsion phase of Examples 8 to 11 in which the ratio of the oil-in-water emulsion phase composed of the water phase and the oil phase is 20% or more, are highly evaluated as a result of the taste test. It is also clear that there is no generation or deterioration of gas by microorganisms. In particular, Examples 8 to 10 showed that the taste was very good as a result of the taste test.

On the other hand, an oil / fat-containing composition containing the oil-in-water emulsified phase of Comparative Example 5 obtained by the same formulation and production method as in Example 10 except that the concentration of ethyl alcohol in the aqueous phase was 0.5% by weight. , The generation and deterioration of gas by microorganisms was observed.
Similarly, the concentration of ethyl alcohol in the aqueous phase is 0.5% by weight.
In addition to the above, the oil-fat-containing composition containing the oil-in-water emulsified phase of Comparative Example 6 obtained by the same formulation and production method as in Example 11 was also observed to generate and deteriorate gas by microorganisms.

An oil-and-fat-containing composition containing the oil-in-water emulsified phase of Comparative Example 7 obtained by the same formulation and production method as in Example 10 except that the concentration of ethyl alcohol in the aqueous phase was 8.0%. It is clear that the oil-fat-containing composition containing the oil-in-water emulsified phase of Example 10 is inferior in taste. Next, an oil-and-fat-containing composition containing the oil-in-water emulsified phase of Comparative Example 8 obtained by the same composition and production method as in Example 11 except that the concentration of ethyl alcohol in the aqueous phase was 8.0% was also carried out. It is clear that the oil-fat-containing composition containing the oil-in-water emulsion phase of Example 11 is inferior in taste. Furthermore, the oil-and-fat-containing composition containing the oil-in-water emulsified phase of Comparative Example 9 obtained by the same composition and production method as in Example 10 except that acetic acid was not mixed, The proportion of the oil-in-water type emulsified phase was lower than that of the oil-and-fat-containing composition, and the taste was inferior, and generation and deterioration of gas by microorganisms were also observed. Similarly, the oil-and-fat-containing composition containing the oil-in-water emulsified phase of Comparative Example 10 obtained by the same composition and production method as in Example 11 except that acetic acid was not mixed was also used. The ratio of the oil-in-water emulsified phase was lower than that of the oil-and-fat-containing composition containing, and the taste was inferior, and generation and deterioration of gas by microorganisms were also observed.

Furthermore, the acetic acid concentration in the aqueous phase is 2.5%.
The oil-and-fat-containing composition containing the oil-in-water emulsified phase of Comparative Example 7 obtained by the same formulation and manufacturing method as in Example 10 except that Although the ratio of the oil-in-water emulsion phase was high, it is clear that the taste was inferior. Similarly, the oil-and-fat-containing composition containing the oil-in-water emulsion phase of Comparative Example 8 obtained by the same formulation and manufacturing method as in Example 11 except that the acetic acid concentration in the aqueous phase was 2.5%, It is apparent that the oil-fat-containing composition containing the oil-in-water type emulsified phase of No. 11 is inferior in taste.

From these facts, as in the present invention, an oil and fat-containing composition containing a predetermined concentration of an organic acid and ethyl alcohol and a predetermined concentration of an oil-in-water emulsified phase has a mild taste peculiar to the oil-in-water emulsified phase. It can be seen that it has a rich body and has microbial resistance.

[0053]

The present invention according to claim 1 has a mild taste and richness peculiar to an oil-in-water emulsion, and
An oil-and-fat-containing composition comprising an oil-in-water type emulsified phase which is not deteriorated by microbial propagation during storage is provided. Further, according to the present invention according to claim 2, by using acetic acid as the organic acid, excellent bacteriostatic action against microorganisms, and
An oil-and-fat-containing composition containing an oil-in-water emulsion phase having a good taste as a component of vinegar is provided. Further, claim 3
According to the present invention, there is provided an oil and fat-containing composition containing an oil-in-water emulsified phase having a more excellent taste.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Soichiro Kusumoto             2-12-1 Shimonoge, Takatsu-ku, Kawasaki-shi, Kanagawa             Knorr Foods Co., Ltd. F term (reference) 4B047 LB09 LE03 LF08 LG03 LG07                       LG09 LG10 LG65 LP03

Claims (3)

[Claims] 1. An organic acid having a pKa value of 3.5 to 5.5 in an aqueous phase of 0.1 to 2.0% by weight, and ethyl alcohol in an aqueous phase of 1.0 to 7.0% by weight. An oil-and-fat-containing composition containing an oil-in-water emulsified phase, which comprises 20% or more of the total oil-in-water emulsified phase containing the water phase and the oil phase. 2. The oil / fat-containing composition according to claim 1, wherein the organic acid having a pKa value of 3.5 to 5.5 is acetic acid. 3. The fat-and-oil-containing composition according to claim 1 or 2, characterized in that salt is contained in an amount of 10% by weight or less based on the total amount of raw materials.