JP2008253161A - Acid liquid seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide acid liquid seasoning mixed with edible oil and fat, and having an emulsified phase, light palate feeling, and refreshing taste. <P>SOLUTION: The acid liquid seasoning which is mixed with 0.5-80% of edible oil and fat, and has an emulsified phase is obtained by mixing 0.1-40% of pine vinegar, 0.01-2% of citrus oil, and 0.1-10% of octenyl succinate oxidized starch as an emulsifying material. The viscosity of the emulsified phase is 10 Pa s or below. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to an acidic liquid seasoning having a light texture and a refreshing taste in an acidic liquid seasoning containing an edible fat and oil and having an emulsified phase.

Typical acidic liquid seasonings blended with edible oils and fats are acidic emulsion liquid seasonings in which water phase and oil phase such as mayonnaise, mayonnaise, and emulsified dressing are emulsified in oil-in-water type, water phase or emulsion phase and oil Examples thereof include a separated liquid seasoning in which phases are separated. These seasonings are conventionally widely used as seasonings for salads, cooked products of meat or seafood, etc., and products with various tastes are commercially available by devising compounding raw materials. However, in recent years, there is a demand for an acidic liquid seasoning having a clean taste but having a rich taste due to edible fats and oils.

Under such circumstances, JP-A-8-214831 (Patent Document 1) discloses a liquid seasoning that enhances the natural scent of lemon by adding a specific amount of lemon juice and specific herbs. It is disclosed. However, it is difficult to say that the method of the above disclosure necessarily has a refreshing taste, and there is a problem that it cannot be applied to an acidic liquid seasoning that does not contain lemon juice.

Therefore, the present inventors have conducted various studies on the blended raw materials so that a refreshing taste can be obtained in the acidic liquid seasoning blended with edible fats and oils, and as a result, blending pine vinegar has the target taste. As a result of finding that the product can be obtained, an application has already been filed (Japanese Patent Application No. 2007-7846), and as a further improvement, an application of a combination of pine vinegar and citrus oil has been filed (Japanese Patent Application No. 2007-38838). . However, in an acidic liquid seasoning having an emulsified phase, although it has a clean texture, the texture may be heavy, and it is not always satisfactory.

JP-A-8-214831

Therefore, an object of the present invention is to provide an acidic liquid seasoning having a light texture and a refreshing taste in an acidic liquid seasoning containing an edible fat and oil and having an emulsified phase.

In order to achieve the above-mentioned object, the present inventor has conducted extensive research on various blended raw materials used in acidic liquid seasonings. As a result, it has been found that if a specific vinegar, extracted oil and an emulsifying material are blended and has a low-viscosity emulsified phase, it becomes an acidic liquid seasoning having a light texture and a refreshing taste. It came to complete.

That is, the present invention
(1) In an acidic liquid seasoning containing an edible fat and oil and having an emulsified phase, pine vinegar and citrus oil, and octenyl succinylated starch as an emulsifying agent are blended, and the viscosity of the emulsified phase is 10 Pa · s or less. Fee,
(2) The acidic liquid seasoning according to (1), wherein the blending amount of edible fats and oils is 0.5 to 80% of the product,
(3) The acidic liquid seasoning according to (1) or (2), wherein the compounding amount of pine vinegar is 0.1 to 40% with respect to the product,
(4) The acidic liquid seasoning of (1) to (3), wherein the blending amount of citrus oil is 0.01-2% with respect to the product,
(5) The acidic liquid seasoning according to (1) to (4), wherein the blending amount of octenyl succinylated starch is 0.1 to 10% with respect to the product,
(6) The acidic liquid seasoning of (1) to (5), wherein the viscosity of the emulsified phase is 8 Pa · s or less,
(7) The acidic liquid seasoning according to (1) to (6), wherein the acidic liquid seasoning is a separated liquid seasoning in which edible fats and oils are laminated on the emulsified phase,
(8) The acidic liquid seasoning according to (7) blended in edible fats and oils laminated with citrus oil,
It is.

According to the present invention, an acidic liquid seasoning comprising an edible oil and fat and having an emulsified phase can provide an acidic liquid seasoning having a light texture and a refreshing taste. The demand is expected to expand.

The present invention will be described in detail below. In the present invention, “%” means “mass%”.

The acidic liquid seasoning of this invention mix | blends edible fats and oils and has an emulsified phase. Here, the acidic liquid seasoning is a liquid seasoning whose pH is adjusted to 4.6 or lower in order to enable distribution at room temperature, and as an acidic liquid seasoning having an emulsified phase containing edible fats and oils. , For example, mayonnaise, mayonnaise, and emulsified dressing or the like, in which the edible fats and oils are substantially uniformly dispersed in the aqueous phase as oil droplets, or the emulsified phase, or the emulsified phase It is a seasoning in which the edible oil and fat that is the oil phase part is laminated on the part, and in use, the container containing the seasoning liquid is shaken up and down or left and right to temporarily emulsify the laminated edible fat and oil And a separate liquid seasoning that is a so-called separate type seasoning.

In the present invention, in particular, the separated liquid seasoning in which the edible oil and fat as the oil phase part is laminated on the emulsified phase part of the acidic liquid seasoning tastes the rich taste of the laminated edible fat and oil at the time of eating. Since it is easy, according to this invention, the refreshing taste can be provided effectively.

The edible oil / fat used in the acidic liquid seasoning of the present invention may be any edible oil and fat as long as it is used for edible purposes. Specifically, for example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower Oils and fats obtained by applying chemical or enzymatic treatment such as animal and vegetable oils such as oil, soybean oil, palm oil, sesame oil, fish oil and egg yolk oil, and refined oils thereof, and MCT (medium chain fatty acid triglyceride) and diglyceride Etc.

Moreover, the blending amount of the edible oil and fat with respect to the acidic liquid seasoning may be blended to the same extent as that of the commercially available acidic liquid seasoning blended with the edible fat and oil, but it is effective by blending pine vinegar and citrus oil described later. Since a clear taste can be imparted, 0.5 to 80% is preferable for the product, and 2 to 80% is more preferable. When the amount of the edible oil / fat is less than the above range, a refreshing taste can be obtained even by adding other methods, for example, citrus juice such as lemon juice of Patent Document 1, while the amount is When the amount is larger than the range, the proportion of the water phase portion is small, and it tends to be difficult to sufficiently impart the clean taste targeted by the present invention.

The present invention blends the above edible oil and fat, and in an acidic liquid seasoning having an emulsified phase, blends pine vinegar and citrus oil, and octenyl succinylated starch as an emulsifying agent, and the viscosity of the emulsified phase is 10 Pa · s or less. Features. An acidic seasoning containing an edible fat and oil and having an emulsified phase may have a rich taste due to the edible fat and oil, and the texture may be heavy, but the present invention includes pine vinegar and citrus oil in such an acidic seasoning. By blending, the refreshing taste is imparted, octenyl succinylated starch is blended as an emulsifying agent, and the emulsified phase has a viscosity of 10 Pa · s or less, thereby reducing the texture.

Here, pine vinegar is an acetic acid fermentation of vinegar (vinegar) in the presence of pineapple fruit juice, and the amount of pineapple used is 300 g or more as pineapple juice per liter of pinevinegar. belongs to. In addition, the pine vinegar of the present invention includes those added with other brewing vinegars such as alcohol vinegar for the purpose of adjusting the content of acetic acid.

The blending amount of pine vinegar with respect to the acidic liquid seasoning is preferably 0.1 to 40%, more preferably 0.5 to 30% with respect to the product. Depending on the blending amount of edible oil and fat and the acidity of pine vinegar, if the blending amount of pine vinegar is less than the above range, it is difficult to sufficiently impart the refreshing taste of the present invention, while the blending amount is When the amount is more than the range, the sourness derived from acetic acid in pine vinegar becomes too strong, and it tends to be difficult to sufficiently impart a clean taste.

In addition, the acidity of the pine vinegar and vinegar used in the below-mentioned Example etc. was computed with the following method. First, 10 g of pine vinegar (or vinegar) to be used is accurately taken, diluted 10-fold with ion-exchanged water, and 2 drops of 3.1% phenolphthalein solution as an indicator is added to the diluted solution (100 g). After neutralization titration with a known 0.1 mol / L sodium hydroxide solution, the acidity of pine vinegar (or vinegar) to be used was determined by the following formula.
Acetic acidity (%) of pine vinegar itself = {(60.05 × 0.1 × F × V) × 100} / {sampled amount (10 g) × 1000}
60.05: Molecular weight of acetic acid 0.1: Molar concentration of sodium hydroxide solution (mol / L)
F: Potency of 0.1 mol / L sodium hydroxide solution V: Titration amount of 0.1 mol / L sodium hydroxide solution (mL)

Citrus oil is oil extracted from citrus peels such as orange, grapefruit, yuzu, lime, key lime, lemon, pumpkin, bergamot, mandarin, tangerine, etc. by extraction methods such as compression and steam distillation. In the invention, any citrus oil may be used as long as it is commercially available.

The blending amount of the citrus oil with respect to the acidic liquid seasoning is preferably 0.01 to 2%, more preferably 0.05 to 1.5% with respect to the product. Depending on the blending amount of edible oil and pine vinegar, if the blending amount of citrus oil is less than the above range, it is difficult to sufficiently impart the refreshing taste intended by the present invention, while the blending amount is from the above range. If the amount is large, a clean taste can be sufficiently imparted, but it is difficult to say that the expected effect according to the blending amount is obtained and it is not economical.

Citrus oil may be blended as part or all of the edible oil and fat, but in order to effectively give a clean taste, the edible oil and fat as the oil phase part is laminated on the emulsified phase part. It is preferable that the citrus oil is blended with the laminated edible fat.

The acidic liquid seasoning of the present invention has an emulsified phase, octenyl succinylated starch is blended in the emulsified phase as an emulsifying material, and the viscosity of the emulsified phase is 10 Pa · s or less. Here, the octenyl succinic acid-treated starch is a modified starch having emulsifiability obtained by adding starch to a suspension, adding octenyl succinic anhydride to the resulting suspension, and then drying. Starch is amylose, which is a linear molecule in which D-glucose is α-1,4-bonded, and amylopectin, which is a branched molecule having α-1,4 and α-1,6 bonds in D-glucose. It consists of two types of molecules. The octenyl succinic acid-treated starch is made from the above-mentioned amylose, amylopectin or a mixture thereof as a raw material starch, and in the present invention, one made from any raw material starch may be used. Further, the octenyl succinic acid-treated starch used in the present invention includes not only starch itself but also those made from a hydrolyzate of the starch in the raw material starch. In this case, DE (dextrose equivalent) showing a degree of starch decomposition is preferably 5 or less from the viewpoint of emulsion stability of the octenyl succinic acid-treated starch of the present invention used as an emulsifying material.

The blending amount of octenyl succinylated starch with respect to the acidic liquid seasoning is preferably 0.1 to 10%, more preferably 0.2 to 8%, based on the product. Depending on the amount of edible fats and oils blended in the emulsified phase, if the blended amount of octenyl succinylated starch is less than the above range, it is difficult to improve the heavy texture due to the emulsified phase, while the blended amount is greater than the above range. This is because the taste derived from octenyl succinylated starch may be felt, which is not preferable.

The emulsifying material used in the present invention is the above-mentioned octenyl succinylated starch, but can be combined with an emulsifying material that can be used in foods as long as the effects of the present invention are not impaired. Examples of such an emulsifying material include egg yolk, phospholipase A-treated egg yolk, whole egg, egg white, lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester. In addition, the amount of such emulsifying material depends on the amount of edible oil and octenyl succinylated starch blended in the emulsified phase, but in order to improve the heavy texture of the emulsified phase, Preferably it is 1% or less, More preferably, it is 0.5% or less.

In the present invention, the viscosity of the emulsified phase emulsified with the octenyl succinic starch is 10 Pa · s or less, preferably 8 Pa · s or less, more preferably 6 Pa · s or less. This is because if the viscosity of the emulsified phase is higher than the above value, even if octenyl succinylated starch is blended as an emulsifying agent, the texture of the resulting acidic liquid seasoning becomes heavy, which is not preferable. In addition, the said viscosity measurement uses a BH type viscometer, and when it is less than 4 Pa.s, rotation speed: 10 rpm, rotor: No. 2. Product temperature: When the measurement condition is 20 ° C. and the pressure is 4 Pa · s or more and less than 10 Pa · s, the rotational speed is 10 rpm, and the rotor is No. 3. Product temperature: When the measurement condition is 20 ° C. and 10 Pa · s or more, the rotational speed is 10 rpm, and the rotor is No. 4. Product temperature: Under the measurement condition of 20 ° C., each is converted from the reading after 1 minute.

The acidic liquid seasoning of the present invention is usually used for acidic liquid seasonings as long as the effects of the present invention are not impaired in addition to the above-described edible fats and oils, pine vinegar and citrus oil, and octenyl succinylated starch as an emulsifying agent. Various raw materials can be appropriately selected and blended. For example, sour materials such as vinegar, citric acid, lactic acid, lemon juice, various seasonings such as sodium glutamate, salt, sugar, mirin, soy sauce, potato starch, corn starch, tapioca starch, wheat starch, rice starch, and starch Processed starch such as pregelatinized and crosslinked, and starches such as wet heat-treated starch, gums such as xanthan gum, tamarind seed gum, locust bean gum, gellan gum, guar gum, egg yolk, phospholipase A treated egg yolk, whole egg, Emulsions such as egg white, lecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, spices such as animal and plant extracts, mustard powder and pepper, various proteins and their degradation products Is mentioned.

Further, since the method for producing an acidic liquid seasoning of the present invention is characterized by having an emulsified phase, the method for producing the emulsified phase includes an aqueous phase containing pine succinate oxidized starch that is pine vinegar and an emulsifying material. It is sufficient to emulsify according to a conventional method with an edible oil and fat which is an oil phase. In the method for producing an acidic oil-in-water emulsified liquid seasoning, emulsification is carried out using an edible fat mixed with citrus oil as an oil phase, or an edible fat not mixed with citrus oil is emulsified as an oil phase. What is necessary is just to mix an emulsion and the emulsion which emulsified the edible fats and oils which mixed citrus oil alone or citrus oil as an oil phase to make an emulsified phase.

On the other hand, in the method for producing a separated liquid seasoning in which edible fats and oils are laminated on the emulsified phase, edible fats and oils not mixed with citrus oil in the emulsified phase obtained by the method for producing oil-in-water seasonings However, since it is easy to obtain a separated liquid seasoning having a clearer taste, it is preferable to laminate edible oils and fats mixed with citrus oil, and the emulsified phase does not mix citrus oil More preferably, edible oils and fats obtained by emulsifying edible oils and fats as an oil phase are laminated with citrus oil alone or mixed with citrus oil.

Hereinafter, the acidic liquid seasoning of the present invention will be specifically described based on Examples, Comparative Examples, and Test Examples. The present invention is not limited to these.

[Example 1]
In accordance with the following blending ratio, first, raw materials other than salad oil were uniformly mixed in the emulsified phase part with a mixer, and then gradually mixed with salad oil while stirring the mixture to produce a crude emulsion, and at a higher speed. The emulsified phase was prepared by stirring and final emulsification. And after filling the emulsified phase part into a 250 mL capacity PET container so that the volume of the separated liquid seasoning is 250 mL, the remaining oil phase part is mixed with the mixed oil of salad oil and lime oil, and the emulsified phase part The oil phase part was laminated on the top, then sealed, and a separated liquid seasoning having an emulsified phase was produced.

<Combination ratio of separated liquid seasoning>
(Oil phase)
10% salad oil
Lime oil 0.2%
(Emulsion phase part)
20% salad oil
Vinegar (acidity 5%) 10%
Pine vinegar (acidity 5%) 5%
Glucose fructose liquid sugar 5%
3% salt
2% sugar
Octenyl succinylated starch 1%
Sodium glutamate 0.5%
Raw egg yolk 0.2%
Xanthan gum 0.2%
Spice 0.1%
Shimizu Residues ――――――――――――――――――――
Total 100%

When the obtained container-packed separated liquid seasoning was shaken up and down to temporarily emulsify and then eaten, it had a light texture and had a clean taste. The viscosity of the emulsified phase was 2 Pa · s.

[Test Example 1]
In Example 1, the amount of pine vinegar (acidity 5%) and vinegar (acidity 5%) was mixed in the same manner as in Example 1 except that citrus oil (lime oil) was added in the ratio shown in Table 1. Separate liquid seasonings were produced, and each of the obtained separated liquid seasonings was eaten to evaluate whether or not it had a clean taste. All the seasonings had a light texture.

From Table 1, it is understood that it has a refreshing taste by blending pine vinegar and citrus oil. In particular, a blend of 0.1 to 40% of pine vinegar is preferred, a blend of 0.5 to 30% is more preferred, a blend of 0.01% or more of citrus oil is preferred, and 0.05% What was blended above was more preferable.

[Test Example 2]
In Example 1, except that the blended amounts of octenyl succinylated starch and raw egg yolk were blended in the proportions shown in Table 2, a container-packed separated liquid seasoning was produced in the same manner as in Example 1, and the obtained separated liquids The seasonings were eaten and the texture was evaluated. In addition, all the seasonings sufficiently had a clean taste. In the table, succinic acid starch is octenyl succinylated starch.

From Table 2, it is understood that heavy texture is not improved unless octenyl succinylated starch is added. In particular, those containing 0.1% or more of octenyl succinylated starch were preferred, and those containing 0.2% or more were more preferred.

[Test Example 3]
In Example 1, except that cold-water-swellable starch was added to the emulsified phase part to obtain the viscosities shown in Table 3, a container-packed separated liquid seasoning was produced in the same manner as in Example 1, and each obtained separated liquid was obtained. The seasonings were eaten and the texture was evaluated. In addition, all the seasonings sufficiently had a clean taste.

From Table 3, it is understood that even if octenyl succinylated starch is blended, the heavy texture is not improved unless the viscosity of the emulsified phase is 10 Pa · s or less. In particular, the viscosity of the emulsified phase is preferably 8 Pa · s or less, and more preferably 6 Pa · s or less.

[Example 2]
According to the following blending ratio, a separated liquid seasoning having an emulsified phase was produced in the same manner as in Example 1.

<Combination ratio of separated liquid seasoning>
(Oil phase)
10% salad oil
Lemon oil 0.2%
(Emulsion phase part)
20% salad oil
Vinegar (acidity 5%) 15%
Glucose fructose liquid sugar 5%
3% salt
2% sugar
Pine vinegar (acidity 5%) 1%
Octenyl succinylated starch 1%
Sodium glutamate 0.5%
Raw egg yolk 0.2%
Xanthan gum 0.2%
Spice 0.1%
Shimizu Residues ――――――――――――――――――――
Total 100%

When the obtained container-packed separated liquid seasoning was shaken up and down to temporarily emulsify and then eaten, it had a light texture and had a clean taste. The viscosity of the emulsified phase was 2 Pa · s.

[Example 3]
In accordance with the following blending ratio, first, ingredients other than salad oil and yuzu oil are uniformly mixed with a mixer to prepare an aqueous phase portion, and then the oil phase salad oil and yuzu oil mixed oil are gradually poured while stirring the aqueous phase portion. To produce a crude emulsion. The obtained crude emulsion was further stirred and emulsified at high speed, and then filled into a 250 mL capacity PET container to produce an acidic oil-in-water emulsified liquid seasoning.

<Mixing ratio of acidic oil-in-water emulsified liquid seasoning>
(Oil phase)
40% salad oil
Yuzu oil 0.3%
(Water phase)
Pine vinegar (acidity 5%) 15%
Octenyl succinylated starch 2%
Salt 1.8%
Raw egg yolk 0.5%
Sodium glutamate 0.5%
Sugar 0.4%
Pepper powder 0.3%
Nucleic acid umami seasoning 0.03%
Shimizu Residues ――――――――――――――――――――――――
Total 100%

When the obtained emulsified liquid seasoning was eaten, it had a light texture and had a clean taste. The viscosity of the emulsified phase was about 5 Pa · s.

Claims (8)

An acidic liquid seasoning containing an edible fat and oil and having an emulsified phase, pine vinegar and citrus oil, and octenyl succinylated starch as an emulsifying agent are blended, and the viscosity of the emulsified phase is 10 Pa · s or less Liquid seasoning. The acidic liquid seasoning according to claim 1, wherein the amount of edible oil / fat is 0.5 to 80% based on the product. The acidic liquid seasoning of Claim 1 or 2 whose compounding quantity of pine vinegar is 0.1 to 40% with respect to a product. The acidic liquid seasoning according to any one of claims 1 to 3, wherein a blending amount of the citrus oil is 0.01 to 2% with respect to the product. The acidic liquid seasoning according to any one of claims 1 to 4, wherein a blending amount of octenyl succinylated starch is 0.1 to 10% with respect to the product. The acidic liquid seasoning according to any one of claims 1 to 5, wherein the viscosity of the emulsified phase is 8 Pa · s or less. The acidic liquid seasoning according to any one of claims 1 to 6, wherein the acidic liquid seasoning is a separated liquid seasoning in which edible fats and oils are laminated on an emulsified phase. The acidic liquid seasoning of Claim 7 mix | blended with the edible fat and oil which citrus oil was laminated | stacked.