JP2009189314A - Seasoning material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a seasoning material only mixed with cooked solid food such as cooked rice to easily obtain separately dried palate feeling and to uniformly impart favorable flavor to the solid food. <P>SOLUTION: The seasoning material contains seasoning components, a hydrophilic emulsifier or egg yolk having HLB 8-18, and a lipophilic emulsifier having HLB 3-7. The seasoning material comprises O/W-type emulsion having 20-40 mass% of moisture and 45-80 mass% of oil and fat, and composed of an aqueous phase as a continuous phase, and an oil phase as a dispersion phase. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a seasoning material that can easily give a crispy texture simply by mixing with cooked solid food such as rice, and can uniformly impart a good flavor to the solid food. It is.

Patent Document 1 describes a seasoning that can easily cook fried foods such as fried rice with a good texture and texture. With this seasoning, an emulsifier having an HLB value of 2 or less and a low melting point is used to maintain a stable emulsified state of W / O type, and an emulsifier having an HLB value of 4 to 10 and a high melting point is used. With this product, the settling of salt and other seasonings during storage cannot be suppressed, and if mixed with rice, it is suitable for rice to be prepared with curry, and a grainy texture (parrity) that does not bind rice grains is obtained. There was a problem that was not possible.
Patent Document 2 describes a seasoning for cooked rice that is easily uniformly dispersed in cooked rice during cooking and that is not burnt. In this seasoning for cooked rice, an oil / fat and seasoning liquid are used to produce an O / W emulsion and mixed with water for cooking rice, or added during cooking of cooked rice. However, there was a problem that even when mixed with cooked rice, a sufficient sense of parallelism could not be obtained.
Patent Document 3 describes a seasoning composition that can be obtained by simply mixing rice that has been cooked with rice, so that the rice is not sticky or disjointed and has a moderately sticky and seasoned rice. However, this seasoning composition is a composition having a small amount of oil phase raw material and a large amount of water phase raw material, and has a problem that it becomes difficult to obtain a dry texture because of its high moisture content.

Japanese Patent No. 3769239 JP 60-49754 A Japanese Patent Laid-Open No. 9-271348

  The present invention provides a seasoning that can be easily mixed with a cooked solid food such as rice, and that can easily impart a good flavor to the solid food. With the goal.

  The present invention comprises a seasoning component, a hydrophilic emulsifier and / or egg yolk with an HLB of 8 to 18, and a lipophilic emulsifier with an HLB of 3 to 7, the water content is 20 to 40% by mass, and the fat content Is a O / W type emulsion composed of an aqueous phase that is a continuous phase and an oil phase that is a dispersed phase.

  According to the present invention, it is possible to provide a seasoning that can be easily seasoned and can be seasoned evenly by simply mixing it with cooked rice. Furthermore, in the suitable aspect of the seasoning of this invention, since there is no specific gravity separation of seasonings, such as salt, the seasoning which can be used over a long period of time can be provided.

The seasoning of the present invention is an O / W emulsion composed of an aqueous phase that is a continuous phase and an oil phase that is a dispersed phase.
The aqueous component constituting the aqueous phase includes water, water-soluble seasoning components, water-soluble colorants, water-soluble fragrances and the like.
In addition to edible fats and oils, the oily components that make up the oil phase include fat-soluble seasoning components, fat-soluble colorants, fat-soluble fragrances, and the like. Moreover, it is preferable that an oil phase ratio is higher than an aqueous phase ratio.
As edible fats and oils, soybean oil, rapeseed oil, corn oil, cottonseed oil, sesame oil, olive oil, safflower oil, beef tallow, pork fat, butter, and fractionated fats and oils thereof, hydrogenated fats and oils, transesterified fats and oils, margarine, For example, shortening. The edible fats and oils may be used alone or in combination of two or more.

  The seasoning of the present invention contains a hydrophilic emulsifier and / or egg yolk having an HLB of 8 to 18, preferably 11 to 13, in order to achieve O / W type emulsification. The kind in particular of a hydrophilic emulsifier is not restrict | limited, If HLB is a thing of the said range, it can be used with the seasoning of this invention. Specific examples include polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and the like. Polyglycerin fatty acid esters and sucrose fatty acid esters are preferred, and polyglycerin fatty acid esters are more preferred. Content of the hydrophilic emulsifier in the seasoning of this invention becomes like this. Preferably it is 0.1-10 mass%, More preferably, it is 0.1-5 mass%. The hydrophilic emulsifiers may be used alone or in combination of two or more. When different types of emulsifiers are used in combination, the total amount may be the above content.

  As the egg yolk, raw egg yolk, salted egg yolk, frozen egg yolk, whole eggs in the same form, and the like can be used. The content of egg yolk is preferably 1 to 25% by mass, more preferably 5 to 15% by mass. It may be used in combination with the hydrophilic emulsifier, and the content in that case may be an appropriate amount within the numerical range so that the desired emulsifying action can be obtained.

  The seasoning of this invention contains the lipophilic emulsifier whose HLB is 3-7. Thereby, when the seasoning is mixed with the solid food, a crisp texture can be achieved. The lipophilic emulsifier is added so as not to disturb the O / W emulsification of the seasoning. For example, a hydrophilic emulsifier is dispersed in a raw material mainly composed of water such as water and vinegar to form an aqueous phase, and immediately after the lipophilic emulsifier is dispersed in the aqueous phase, the aqueous phase and the oil phase are mixed and emulsified. To process. Alternatively, the aqueous phase formed by dispersing the hydrophilic emulsifier in the aqueous material and the oil phase formed by dispersing the lipophilic emulsifier are mixed and emulsified. Thus, an O / W type emulsion can be constituted.

The kind of lipophilic emulsifier is not particularly limited, and can be used in the seasoning of the present invention as long as the HLB is in the above range. Specific examples include sucrose fatty acid ester, lecithin, propylene glycol fatty acid ester, sorbitan fatty acid ester and the like. Preferred are sucrose fatty acid ester and lecithin, and more preferred are sucrose fatty acid ester. Content of the lipophilic emulsifier in the seasoning of this invention becomes like this. Preferably it is 0.1-10 mass%, More preferably, it is 3-8 mass%. The lipophilic emulsifiers may be used alone or in combination of two or more, and the total content of the lipophilic emulsifiers only needs to be the above amount.

The seasoning of this invention contains a seasoning component further. Examples of the seasoning component include a water-soluble seasoning component, a fat-soluble seasoning component, and an insoluble seasoning component that does not dissolve in any of the aqueous phase and the oil phase. Examples of water-soluble seasoning ingredients include sugars such as salt and sugar, seasonings such as amino acids, nucleic acids, and soy sauce, alcoholic beverages, extracts, bouillon, sauce, chutney, puree, and vinegar.
O / W type of seasoning by increasing the specific gravity of the aqueous phase containing the water-soluble seasoning component, that is, by making the specific gravity of the aqueous phase larger than 1, preferably 1.2 or more. Emulsification can be stabilized. This is because the oil phase is more difficult to separate than the water phase by dispersing the oil phase having a considerably smaller specific gravity in the water phase having a higher specific gravity. A water-soluble seasoning component may be appropriately included so as to have the above-described configuration, and it is particularly preferable that salt, sugar, and seasoning are included in an amount of 10 to 20% by mass. It is desirable to use the water-soluble seasoning component after dissolving it in the aqueous phase without precipitating.

Examples of the fat-soluble seasoning component include flavor oils such as leek oil and chili oil. Examples of insoluble seasoning ingredients include powdered spices such as turmeric, cardamom, onion, garlic, white pepper and black pepper, and ground spices such as arabiki chili and garlic mince.
The content of the seasoning component in the seasoning material of the present invention is an appropriate amount depending on the desired flavor, etc., as long as the composition of the O / W emulsion of the present invention is achieved and specific gravity separation of the raw materials does not occur. obtain. Apart from the above raw materials, the O / W emulsion of the present invention may contain solid ingredients such as meat, vegetables and fruits.

The seasoning of the present invention contains the above raw materials, and is constituted as an O / W emulsion by mixing and emulsifying a water phase as a continuous phase and an oil phase as a dispersed phase. The means used for the mixed emulsification treatment is arbitrary as long as O / W type emulsification is achieved.
The seasoning of the present invention has a water content of 20 to 40% by mass, preferably 20 to 30% by mass, and an oil and fat content of 45 to 80% by mass, preferably 45 to 65% by mass. When the oil and fat content is higher than the water content, the emulsification stability during storage and the eating quality during eating are achieved.

In addition, in this invention, the water | moisture content and fats and oils content of a seasoning show the value measured by the measuring method prescribed | regulated to Article 7 of the Japanese agricultural and forestry standard of dressing. That is,
About 3 g of sample is weighed into a glass weighing tube (50 x 20 mm thinly absorbent cotton), dried at 105 ° C for 3 hours, weighed, and dried before drying. The percentage of the difference from the subsequent weight with respect to the sample weight is defined as moisture.
The oil and fat content is extracted on a hot water bath using a Soxhlet fat extractor for 8 hours using ethyl ether as a solvent. Next, after the ethyl ether in the flask is removed, the sample is dried in a drier at 105 ° C. for 2 hours and weighed, and the percentage of the difference from the weight of the flask with respect to the sample weight is defined as the fat and oil content.

  The seasoning of the present invention preferably has a viscosity at a product temperature of 25 ° C. of 5000 mPa · s or more, more preferably 10000 to 80000 mPa · s. The viscosity may be adjusted by adding a viscous material such as gums. In the present invention, the viscosities are all determined by the rotor NO. 6 is used as a measured value when measured at 25 ° C. and 10 rpm.

By applying the seasoning of the present invention to a solid food, it is possible to easily obtain a crispy texture and to uniformly impart a good flavor to the solid food.
Examples of the solid food include cooked rice such as white rice, kettle rice, gomoku rice, fried rice, pilaf and paella, noodles such as buckwheat, udon and ramen, and pasta such as spaghetti and macaroni. Preferably, it is a solid food cooked by heating, such as cooked rice, cooked rice, boiled noodles and pasta. Hot foods such as fried foods and cold salads may be used.
The solid food seasoned using the seasoning of the present invention is suitable when a crisp texture such as cooked rice used for curry, stew, paella and the like is required.

(Example 1 Red rice)
Water, polyglycerin fatty acid ester, acetic acid, xanthan gum, salt, sugar, seasoning and spices shown in Table 1 below were heated and mixed at 95 ° C. for 5 minutes. The specific gravity of the obtained mixture (aqueous phase) was about 1.2.
To the obtained mixture, a mixture (oil phase) of salad oil, sucrose fatty acid ester and paprika extract shown in Table 1 below was added and mixed for 2 minutes at 8000 rpm with a homogenizer to obtain an O / W type emulsion. . In addition, all the numerical values in a table | surface show mass%.
The emulsion has a moisture content of 31% by mass and a fat / fat content of 47% by mass, and has a viscosity at an article temperature of 25 ° C. of about 45,000 mPa · s. Even if it is centrifuged at 3000 rpm for 30 minutes, it separates seasonings such as salt. Was not seen.
By simply mixing this seasoning with hot cooked solid foods such as cooked rice and cold rice, solid foods (such as rice grains) did not bind to each other, and a smooth texture was obtained. Furthermore, a good flavor could be imparted uniformly and the surface of the solid food was uniformly colored red. The seasoning was used repeatedly and stored in a refrigerator for 12 months, and the emulsification was stable without the separation of seasonings such as salt.

(Example 2 turmeric rice)
An O / W emulsion was obtained in the same manner as in Example 1 except that the raw materials in the amounts shown in Table 1 below were used and the paprika extract as a fat-soluble colorant was replaced with a turmeric pigment.
This emulsion has the same specific gravity of water phase, moisture and fats and oils as those obtained in Example 1 and has a viscosity of about 48000 mPa · s, except that the food is colored yellow when mixed with solid food. Had equivalent performance.

(Example 3 Garlic rice)
An O / W emulsion was obtained in the same manner as in Example 1 except that the raw materials in the amounts shown in Table 1 below were used and a caramel pigment as a water-soluble colorant was used in the aqueous phase.
This emulsion has a specific gravity and water content of the water phase equivalent to that obtained in Example 1, has a fat content of 46% by mass and a viscosity of about 48000 mPa · s. Except for being colored, they had equivalent performance.

(Comparative Example 1 Red Rice O / W emulsion with high moisture)
An O / W emulsion was obtained in the same manner as in Example 1 except that the amount of raw material shown in Table 1 was used. The specific gravity of the aqueous phase of the emulsion was about 1.1.
This emulsion has a moisture content of 66% by mass and a fat / fat content of 12% by mass, and has a viscosity of about 5000 mPa · s at a product temperature of 25 ° C. When it is centrifuged at 3000 rpm for 30 minutes, No separation was seen.
When this seasoning is mixed with heated cooked rice or other solid foods such as cooked rice, or cold rice, solid foods (such as rice grains) will not bind together and will not mix easily. It became a feeling. Moreover, a good flavor could not be imparted uniformly, and the surface of the solid food was unevenly colored in a mottled pattern. The seasoning could only be stored in the refrigerator for about a month.
In the case where the seasoning is a high moisture O / W emulsion, the desired effect of the present invention was not obtained even when a hydrophilic emulsifier and a lipophilic emulsifier having a specific HLB were used in combination.

(Comparative Example 2 Red Rice, which does not use a lipophilic emulsifier)
An O / W emulsion was obtained in the same manner as in Example 1 except that the amount of raw material shown in Table 1 was used. The specific gravity of the aqueous phase of the emulsion was about 1.1.
This emulsion has a water content of 36% by mass and a fat and oil content of 47% by mass. The viscosity at a product temperature of 25 ° C. is about 21000 mPa · s. Even if it is centrifuged at 3000 rpm for 30 minutes, it separates seasonings such as salt. Was not seen.
When this seasoning is mixed with cooked rice or other solid food that has been cooked, or cold rice, solid foods (such as rice grains) will not stick together and will not mix easily, resulting in a sticky mass of food. It became a certain texture. Moreover, a good flavor could not be imparted uniformly, and the surface of the solid food was unevenly colored in a mottled pattern.
The seasoning was used repeatedly and stored in a refrigerator for 12 months, and the emulsification was stable without the separation of seasonings such as salt.

(Example 4 Red rice)
Water, egg yolk, acetic acid, salt, sugar, seasonings and spices shown in Table 2 below were heated and mixed at 95 ° C. for 5 minutes. The specific gravity of the obtained mixture (aqueous phase) was about 1.2.
To the obtained mixture, a mixture (oil phase) of salad oil, sucrose fatty acid ester and paprika extract shown in Table 2 below was added and mixed with a homogenizer at 8000 rpm for 2 minutes to obtain an O / W emulsion. .
This emulsion has a water content of 22% by mass and a fat / fat content of 53% by mass, and has a viscosity of about 52,000 mPa · s at a product temperature of 25 ° C. Even if it is centrifuged at 3000 rpm for 30 minutes, it separates seasonings such as salt. Was not seen.
This seasoning can be mixed with warm cooked solid foods such as cooked rice and cold rice, so that solid foods (such as rice grains) do not bind to each other, and a simple and crisp texture is obtained. A good flavor could be imparted uniformly. Furthermore, a good flavor could be imparted uniformly and the surface of the solid food was uniformly colored red. The seasoning was used repeatedly and stored in a refrigerator for 12 months, and the emulsification was stable without the separation of seasonings such as salt.

(Example 5 turmeric rice)
An O / W emulsion was obtained in the same manner as in Example 4 except that the raw materials in the amounts shown in Table 2 below were used and the paprika extract as a fat-soluble colorant was replaced with a turmeric dye.
This emulsion has a specific gravity of an aqueous phase equivalent to that obtained in Example 4, has a water content of 24% by mass, an oil and fat content of 53% by mass, and a viscosity of about 55000 mPa · s. Except for being colored yellow, it had equivalent performance.

(Example 6 garlic rice)
An O / W emulsion was obtained in the same manner as in Example 4 except that the raw materials in the amounts shown in Table 2 below were used and a caramel pigment as a water-soluble colorant was used in the aqueous phase.
This emulsion has a specific gravity of an aqueous phase equivalent to that obtained in Example 4, has a moisture content of 23% by mass, a fat and oil content of 48% by mass, and a viscosity of about 65000 mPa · s. Except that the skin color was colored, it had the same performance.

(Comparative Example 3 Red Rice, which does not use a lipophilic emulsifier)
An O / W emulsion was obtained in the same manner as in Example 4 except that the amount of raw material shown in Table 2 was used. The specific gravity of the aqueous phase of the emulsion was about 1.2.
This emulsion has a water content of 28% by mass and a fat and oil content of 52% by mass, and has a viscosity at an article temperature of 25 ° C. of about 55000 mPa · s. Even if it is centrifuged at 3000 rpm for 30 minutes, it separates seasonings such as salt. Was not seen.
This seasoning material had substantially the same performance as that obtained in Comparative Example 2.

Claims (8)

  Containing a seasoning component, a hydrophilic emulsifier and / or egg yolk with an HLB of 8 to 18, and a lipophilic emulsifier with an HLB of 3 to 7, the water content is 20 to 40% by mass, and the fat and oil content is 45 to 80 A seasoning characterized by being an O / W type emulsion composed of an aqueous phase that is a continuous phase and an oil phase that is a dispersed phase.   The seasoning of Claim 1 containing 0.1-10 mass% of hydrophilic emulsifiers and / or 1-25 mass% of egg yolks, and 0.1-10 mass% of lipophilic emulsifiers.   The seasoning according to claim 1 or 2, wherein the hydrophilic emulsifier is selected from the group consisting of polyglycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester.   The seasoning according to any one of claims 1 to 3, wherein the seasoning component is a water-soluble seasoning component, and the specific gravity of the aqueous phase exceeds 1 by including the seasoning component.   The seasoning according to claim 4, wherein the water-soluble seasoning component is selected from the group consisting of salt, sugar, amino acid, seasoning, liquor, extract, bouillon, sauce, chutney, puree, and vinegar.   The seasoning according to any one of claims 1 to 5, wherein the viscosity at a product temperature of 25 ° C is 5000 mPa · s or more.   The seasoning according to any one of claims 1 to 6, which is for use on a solid food.   The seasoning according to claim 7, wherein the solid food is selected from the group consisting of cooked rice, noodles, and pasta.