JP2010162049A - Separate-type liquid seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a liquid seasoning keeping a light flavor component even after a long-term storage, having refreshing and short taste and flavor in addition to rich body and milky taste characteristic of emulsion-type seasoning and exhibiting extremely high acceptability. <P>SOLUTION: The separate-type liquid seasoning contains an O/W-type emulsion as a lower layer and an oil phase as an upper layer positioned on the lower layer, wherein the oil phase of the upper layer contains an oil-and-fat containing ≥15 mass% of a diacylglycerol, and a flavor component. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a separate liquid seasoning.

  Liquid seasonings containing fats and oils have a rich body and flavor, and are very attractive as processed seasonings. In particular, an emulsified liquid seasoning obtained by emulsifying an oil phase and an aqueous phase has a high palatability because a milky taste is further imparted. On the other hand, if it is going to give a fragrance | flavor component to these liquid seasonings, the holding | maintenance is difficult, and the present condition is lose | disappearing with progress of time in the normal manufacturing method.

  Conventionally, in order to solve this problem, a technique for encapsulating aroma components in a cured edible gelling agent to form a microcapsule (Patent Document 1), in contact with water in a dressing composed of an oil phase and an aqueous phase, A technique (patent document 2) or the like for blending a wasabi component that decomposes into an oil phase has been tried. Moreover, although it is different from a fragrance component, in order to suppress on the contrary the oxidation odor which arises from the surface of an emulsion, there also exists the technique which laminates | stacks the layer of fats and oils on an emulsion (patent document 3).

Japanese Patent Laid-Open No. 9-065853 JP 2001-061440 A Japanese Patent Application Laid-Open No. 60-91961

  Among the emulsified liquid seasonings, those using sesame oil in the oil phase have a fragrant roasted sesame and a milky taste, and are very highly preferred products. However, as mentioned above, the fragrance component is easily volatilized and disappears due to decomposition when it comes into contact with water. Therefore, in the emulsified liquid seasoning of sesame, it is high in order to maintain the flavor of sesame for a long time. Roasted sesame oil extracted from roasted (deep roasted) sesame is used. On the other hand, the light flavor of roasted sesame seeds while they are fresh is very palatable and the aftertaste is very clean, but this flavor cannot be obtained by deeply roasting sesame seeds. It is.

Here, when examining the above-mentioned technology, the microencapsulated light aroma component causes a sense of incongruity when used in a liquid seasoning, and the light aroma component does not easily evaporate when eaten. It is not preferable, and contact with water is not avoided simply by blending in the oil phase, and not only the light aroma component disappears by storage, but the milky taste cannot be obtained in the separated type. In the prior art, it is difficult to solve the problem.
Accordingly, an object of the present invention is to provide a separation-type liquid seasoning that retains a light aroma component even after long-term storage and has a rich flavor and milky taste, as well as a crisp flavor. is there.

Therefore, the present inventor has studied to make an emulsified liquid seasoning that retains a light aroma component even after storage and has a milky feeling, and as an emulsified liquid seasoning, further uses it in an emulsion. It has been found that the problem can be solved by laminating an oil phase containing a certain amount or more of a diacylglycerol and an aroma component containing an aroma component on the emulsion.
That is, the present invention is a separation-type liquid seasoning in which an oil-in-water emulsion is a lower layer and an oil phase is laminated as an upper layer, wherein the upper oil phase contains edible fats and aroma components containing 15% by mass or more of diacylglycerol. It provides a separate liquid seasoning containing.

  The separated liquid seasoning of the present invention retains a light aroma component even after long-term storage, has a rich and rich taste and milky taste peculiar to emulsification type, and has a refreshing and crisp flavor. It can be set as a liquid seasoning with high palatability.

  The separation-type liquid seasoning of the present invention has an oil-in-water emulsion in the lower layer. The emulsion is composed of an oil phase and an aqueous phase, and the oil phase is mainly composed of edible fats and oils, and may be either animal or vegetable. For example, animal oils such as beef tallow, pork tallow, fish oil, etc. Bean oil, palm oil, palm kernel oil, cottonseed oil, peanut oil, rapeseed oil, corn oil, safflower oil, sunflower oil, rice oil, sesame oil, etc., but in terms of flavor and practicality, soybean oil, cottonseed oil It is preferable to use vegetable oils such as peanut oil, rapeseed oil, corn oil, safflower oil, sunflower oil and sesame oil.

  The aqueous phase that constitutes the emulsion is mainly composed of water, and other ingredients include vinegar, salt, soy sauce, miso, spices, sugar, protein materials, organic acids, amino acid seasonings, nucleic acid seasonings, animal and plant extracts. Various additives such as fermented seasonings, alcoholic beverages, starches, thickeners, stabilizers, emulsifiers, coloring agents, and the like can be appropriately contained. In particular, in order to stabilize the emulsion, it is preferable to contain a thickener, a stabilizer and an emulsifier. Specific examples of the thickener include, but are not limited to, xanthan gum, carrageenan, guar gum, tamarind seed gum, locust bean gum, gellan gum, monato gum, gum arabic, alginates, tragacanth gum, polydextrose, celluloses, Processed starches, pullulan, curdlan, egg yolk, pectin, gelatin, agar, soy polysaccharides and other natural products, and chemically synthesized gums such as carboxymethylcellulose and polyethylene glycol. Specific examples of the stabilizer include milk proteins such as lactalbumin, starches and the like. Specific examples of emulsifiers include egg yolk liquid, casein, gelatin, and other emulsifiers that can generally be used in foods, such as monoglycerin fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters.

  Further, the pH of the aqueous phase is preferably 5.5 or less from the viewpoint of storage stability, more preferably 4.7 to 3, particularly 4.5 to 3.5, and particularly preferably 4.2 to 3.7. . In order to lower the pH within this range, organic acids such as vinegar, citric acid and malic acid, inorganic acids such as phosphoric acid, and acidulants such as lemon juice can be used. It is preferable to use vinegar from the viewpoint of maintaining the flavor component of the ingredients immediately after processing. Various types of vinegar can be used such as grain vinegar, apple vinegar, vinegar, etc., and the blending amount thereof is 3 to 20% by mass (hereinafter simply indicated as “%”) in the liquid seasoning, and 5 to 5%. 15%, especially 6 to 10% is preferable.

  The mass ratio of the oil phase to the water phase in the emulsion is 5/95 to 35/65, more preferably 20/80 to 32/68, and particularly 25/75 to 30/70. It is preferable from the point of having a taste and milky feeling and emulsification stability.

  The separation-type liquid seasoning of the present invention requires laminating an oil phase on an emulsion. The oil phase is mainly composed of edible fats and oils, but the edible fats and oils must contain 15% or more of diacylglycerol. The diacylglycerol in the edible oil / fat preferably contains 15 to 95%, more preferably 35 to 95%, further 50 to 95%, further 70 to 93%, particularly 75 to 93%, especially 80 to 90%. The light aroma component is retained even after storage for a long period of time, and it is preferable in terms of having a clean and crisp flavor.

  In diacylglycerol, 80 to 100% of the constituent fatty acids are preferably unsaturated fatty acids, more preferably 90 to 100%, further 93 to 100%, particularly 93 to 98%, and particularly 94 to 98%. Is preferable in terms of a refreshing flavor, appearance, physiological effect, and industrial productivity of fats and oils. Here, it is preferable that carbon number of this unsaturated fatty acid is 14-24, and also 16-22.

  Of the fatty acids constituting diacylglycerol, the content of oleic acid is preferably 20 to 65%, more preferably 25 to 60%, especially 30 to 50%, especially 30 to 45%. From the viewpoint of good flavor, appearance and fatty acid intake balance. Further, from the viewpoint of appearance and physiological effect, the content of dioleylglycerol in diacylglycerol is preferably less than 45%, more preferably 0 to 40%.

  Among the fatty acids constituting diacylglycerol, the content of linoleic acid is 15 to 65%, preferably 20 to 60%, more preferably 30 to 55%, especially 35 to 50% in terms of appearance and fatty acid intake balance. preferable. Further, from the viewpoint of oxidation stability and physiological effect, the mass ratio of linoleic acid / oleic acid in diacylglycerol is 0.01 to 2, preferably 0.1 to 1.8, particularly 0.3 to 1.7. It is preferable that

  Of the fatty acids constituting diacylglycerol, the content of linolenic acid is less than 15%, preferably 0-13%, more preferably 1-10%, especially 2-9%. Appearance, fatty acid intake balance, oxidation stability This is preferable. As linolenic acid, α-linolenic acid and γ-linolenic acid are known as isomers, and α-linolenic acid is preferable.

  Of the fatty acids constituting diacylglycerol, the content of saturated fatty acids is preferably less than 20%, more preferably 0 to 10%, further 0 to 7%, especially 2 to 7%, especially 2 to 6%. It is preferable in terms of appearance, physiological effect, and industrial productivity of fats and oils. As the saturated fatty acid, those having 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms are preferable, and palmitic acid and stearic acid are particularly preferable.

  Of the fatty acids constituting diacylglycerol, the content of trans-unsaturated fatty acids is 0 to 4%, preferably 0.1 to 3.5%, and more preferably 0.2 to 3%. It is preferable in terms of good flavor, physiological effect, appearance, and industrial productivity of fats and oils.

  Of the fatty acids constituting diacylglycerol, the content of conjugated unsaturated fatty acids is preferably 1% or less, more preferably 0.01 to 0.9%, even more preferably 0.1 to 0.8%, and particularly preferably 0. .2 to 0.75%, especially 0.3 to 0.7% is preferable in terms of a refreshing flavor, physiological effect, appearance, and industrial productivity of fats and oils.

  In the fatty acid constituting the diacylglycerol, the content of the fatty acid having 12 or less carbon atoms is preferably 5% or less in terms of a clean and crisp flavor, and further 0 to 2%, particularly 0 to 1%, More preferably, it is not substantially contained. The remaining constituent fatty acids preferably have 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms.

  In addition, the proportion of 1,3-diacylglycerol in diacylglycerol is 50% or more, more preferably 52 to 100%, particularly from the viewpoint of physiological effects, storage stability, industrial productivity of fats and oils, and a clean and crisp flavor. Preference is given to using diacylglycerol which is 54 to 90%, in particular 56 to 80%.

  The origin of diacylglycerol may be vegetable or animal oil. Specific examples of the raw material include rapeseed oil, sunflower oil, corn oil, soybean oil, linseed oil, rice oil, safflower oil, cottonseed oil, beef tallow, fish oil and the like. In addition, those obtained by separating and mixing these fats and oils, those prepared by adjusting the fatty acid composition by hydrogenation, transesterification, etc. can be used as raw materials. It is preferable from the viewpoint of reducing the content of trans-unsaturated fatty acid in the fatty acid. Moreover, the vegetable oil with high unsaturated fatty acid content is preferable from the point that a physiological effect and a product do not become cloudy and an external appearance becomes favorable, A rapeseed oil and soybean oil are more preferable especially.

  In the separated liquid seasoning of the present invention, the edible fat used in the upper layer preferably contains 4.9-84.9% of triacylglycerol, more preferably 4.9-64.9%, and further 6.9 to 39.9%, especially 6.9 to 29.9%, especially 9.8 to 19.8%, a light aroma component is retained even after long-term storage, emulsion type It is preferable in terms of a unique rich body and milky taste, a refreshing and crisp flavor, physiological effects, industrial productivity of fats and oils, and appearance.

  In the separation-type liquid seasoning of the present invention, the constituent fatty acid of the triacylglycerol contained in the edible fat used in the upper layer is the same constituent fatty acid as diacylglycerol, so that physiological effects and industrial productivity of the fat are obtained. Is preferable.

  In the separation-type liquid seasoning of the present invention, the edible fat used in the upper layer preferably contains 0.1 to 5% monoacylglycerol, more preferably 0.1 to 2%, and further preferably 0.1 to 0.1%. 1.5%, especially 0.1 to 1.3%, especially 0.2 to 1%, contains light aroma components even after long-term storage, has a clean and crisp flavor This is preferable in terms of the point, appearance, industrial productivity of fats and oils, and the like. The monoacylglycerol is preferably contained in an amount of 0.1% or more from the viewpoint of being easily heated by microwave cooking, and is preferably 5% or less from the viewpoint of safety such as fuming during microwave cooking. The constituent fatty acid of monoacylglycerol is preferably the same constituent fatty acid as diacylglycerol from the viewpoint of industrial productivity of fats and oils.

  In the separation-type liquid seasoning of the present invention, the content of free fatty acid (salt) contained in the edible fat used in the upper layer is preferably reduced to 5% or less, more preferably 0 to 3.5%. Further, 0 to 2%, particularly 0.01 to 1%, especially 0.05 to 0.5%, the light fragrance component is retained even after long-term storage, and it has a clean and good finish. It is preferable in terms of flavor and industrial productivity of fats and oils.

  In the separation-type liquid seasoning of the present invention, as the edible oil / fat used in the oil phase constituting the emulsion, part or all of the edible oil / fat contained in the oil phase laminated on the emulsion and The same edible fat / oil containing 15% or more of diacylglycerol may be used.

  The separation-type liquid seasoning of the present invention needs to contain a fragrance component in the oil phase laminated on the emulsion. The aroma component is preferably light roasted incense generated when roasting ingredients, and examples of ingredients include sesame seeds, flavored vegetables (garlic, green onions), tea leaves, livestock meats, seafood, etc. Senka is preferred because of its high palatability. The roasted sesame of sesame may be a sesame-like flavor component combined with components extracted from roasted sesame as well as components that can be used as fragrances (including synthetic fragrances). Moreover, you may use the sesame oil extracted from the roasted sesame for some edible fats and oils in an oil phase. When sesame oil extracted from roasted sesame is used, it is contained in the upper oil phase in an amount of 1 to 50%, further 2 to 30%, especially 5 to 20%. Is preferable from the point that it has a good flavor and a refreshing crisp flavor.

  In the case of using roasted sesame as an aroma component to be contained in the oil phase laminated on the emulsion of the separable liquid seasoning of the present invention, the type and production area are limited as sesame to be used. In addition, normal white sesame, gold sesame, black sesame, tea sesame and the like can be used, but white sesame and gold sesame are preferred from the viewpoint of good fragrance.

  In addition, sesame is preferably roasted under specific conditions. As a roasting method, a normal method may be used, and specifically, a method using a device using direct or indirect hot air represented by a rotary kiln, a method using a microwave, etc. may be mentioned. The method is fine. In particular, a method of roasting at high temperature and in a short time such as direct-fire roasting is preferable from the point of flavor emphasis. Moreover, it is preferable to roast the washed sesame without peeling the skin. By not peeling the skin, a unique flavor after roasting is obtained.

  The degree of roasting is judged by lightness (L value), and roasting is preferably performed under the condition that the L value is 48 to 60 when white sesame is roasted. In addition, the L value is preferably 51 to 57, and more preferably 52 to 55, from the viewpoint of expressing a fresh scent. A specific method for measuring the L value is described below. The sesame to be measured is particularly preferably roasted sesame roasted to such an extent that it has roasted fragrance, or crushed or pulverized thereof. When roasting sesame other than white sesame, it is only necessary to measure roasting conditions with an L value of 48 to 60 using white sesame and apply the roasting conditions.

[Measuring method of lightness of sesame]
About 10 g of roasted sesame is ground between coarse and fine pulverization using a sesame grinder (Zoji CB-AA10) and placed in a glass bottle (with a flat bottom and a diameter of about 5 cm). Immediately measure the brightness of the bottom of the glass bottle at five locations using a handy colorimeter (Minolta Color Reader CR-13 miso colorimeter). The roasting degree is judged from the average value of the brightness.

  In the case of squeezing sesame oil, it can be produced by pressing roasted sesame. The pressing condition is preferably that the water in the roasted sesame is 5% or less and the product temperature is 80 ° C. or less, and the conventional steaming process is performed from the point of disappearing the scented scent. Preferably not. The water content in the roasted sesame is preferably 0 to 3%, particularly preferably 0 to 1% from the viewpoint of having a fresh scent and operability, and the product temperature is still 20 to 20% from the same point. It is preferable that it is 60 degreeC, especially 30-40 degreeC.

  More specifically, since the moisture in the sesame roasted under the roasting conditions is 5% or less, usually 1% or less, the sesame may be squeezed after being placed in a condition that does not absorb moisture after roasting. . Here, the conditions for not absorbing moisture may be such as holding in a dry room, filling and sealing in a kraft bag, and not opening until use. As for the product temperature, after roasting, it may be placed in an environment of 80 ° C. or lower for 30 minutes or more. The water content in sesame can be measured by a dry heat method (105 ° C., 4 hours). The product temperature is the same as the temperature of the environment in which sesame is placed (for example, room temperature) if sesame is placed in a constant temperature environment.

  As a method of squeezing sesame, it is preferable to use an apparatus such as an expeller or an oil press by a normal use method, but it is preferable to use an oil press from the viewpoint of flavor.

  The sesame oil obtained by pressing is preferably washed with water from the viewpoint of removing proteins and the like that cause sediment such as sediment after storage. The temperature at the time of washing with water is preferably 80 ° C. or less from the viewpoint of having a freshly scented fragrance, more preferably 10 to 60 ° C., and particularly preferably 20 to 40 ° C. The method of washing with water may be carried out by forcibly mixing and bringing sesame oil and water into a container. Examples of the method include stirring and mixing with a stirrer and shaking and mixing for a closed container. In particular, in the case of a small scale, it is preferable to add sesame oil and water to a separatory funnel or a centrifuge tube and to shake and mix by hand shaking from the viewpoint of mixing efficiency and ease of water removal thereafter.

  The amount of water used for washing with water is 50 to 200 parts, and more preferably 70 to 150 parts per 100 parts by weight of sesame oil (hereinafter simply referred to as “parts”), from the point of not causing sediment such as sediment after storage. Parts, particularly 90 to 120 parts.

  It is preferable that the sesame oil is washed with water so that the nitrogen content in the sesame oil is 30 ppm or less from the viewpoint of preventing precipitation such as sediment after storage. The nitrogen content in the sesame oil is preferably more than 0 and 25 ppm or less, more preferably more than 0 and 15 ppm or less.

  The nitrogen content in sesame oil can be measured, for example, using a sample obtained by diluting sesame oil with an equal amount of solvent (isooctane) and using a nitrogen analyzer TN-100 (Mitsubishi Chemical).

  After washing the sesame oil with water, it is preferable to perform a dehydration treatment from the viewpoint of having a freshly scented scent. Examples of the dehydration method include a separatory funnel, centrifugal separation, drying under reduced pressure, addition of a hygroscopic agent, and the like. After the dehydration treatment, the water content in the sesame oil is preferably 1% or less, more preferably 1 to 5000 ppm, and particularly preferably 1 to 2000 ppm from the viewpoint of maintaining the fresh scent.

  As another means for containing the roasted sesame of roasted sesame seeds in the upper oil phase of the separated liquid seasoning of the present invention, edible fats and oils obtained by pulverizing roasted sesame seeds in edible fats and oils may be included. good. This method is preferable because roasted sesame sesame and sesame oil can be simultaneously extracted from edible fats and oils. The amount contained in the upper oil phase is preferably the same as the amount in sesame oil extracted from roasted sesame.

  In addition, the pulverization referred to here includes those that have been crushed to the extent that the structure is destroyed by cracks or the like while retaining the original form of sesame. Moreover, as a method for obtaining a pulverized state, there are a method by applying shear through a portion having a narrow clearance such as a stone mill, a method by cutting by rotating a sharp blade, and the like. Specific examples of the apparatus include a colloid mill, a juicer mixer, a rotary high-speed shearing machine (milder), a blender, and a roll pulverizer. In this case, it is preferable that not only flavor components but also fats and oils in roasted sesame are extracted at the same time.

  The temperature during pulverization is 0 to 80 ° C., and further 10 to 45 ° C., can be extracted into oil without impairing the roasted sesame of sesame, and the light roasted sesame of sesame is retained even after long-term storage. This is preferable. In addition, the time required for pulverization varies depending on the apparatus, but in the case of a blender up to 1 kg of charge, it is 1 to 60 seconds, and further 2 to 30 seconds, so that roasted incense and sesame oil can be efficiently extracted from roasted sesame. However, it is preferable from the point of not extracting off-flavors.

  The pulverized roasted sesame has an average particle size of about 0.3 to 1.5 mm, and can efficiently extract sesame oil and extract it into the oil without impairing the roasted scent of sesame, It is preferable from the viewpoint that a light roasted sesame seed is retained even after long-term storage. Here, the average particle diameter means a weight average particle diameter, and can be measured by, for example, sieving, microscopic observation, a particle size distribution measuring device, or the like. The average particle diameter is further preferably 0.5 to 1.3 mm, particularly preferably 0.6 to 1.1 mm. In addition, when the particle size is 0.3 mm or less, it is 30% or less of the whole, further 15% or less, particularly 5% or less. It is preferable from the point which can be performed.

  The amount of roasted sesame added to the edible oil / fat is preferably 1 to 200 parts per 100 parts of the edible oil / fat, and more preferably 40 to 150 parts, particularly 50 to 100 parts. It is preferable because it can be extracted into oil without impairing the roasted fragrance of sesame, and the roasted fragrance of light sesame is retained even after long-term storage.

  In this case, the edible oil after pulverizing roasted sesame may contain pulverized sesame and may be removed, but the former may be light sesame even after long-term storage. It is preferable from the point that roast fragrance is retained.

  As another means for containing the roasted sesame of roasted sesame in the upper oil phase of the separated liquid seasoning of the present invention, the roasted sesame is pulverized and then mixed into the edible oil and fat, It is also preferable to use the method in which the light roasted incense of sesame is retained even after long-term storage. It is preferable that the apparatus for pulverizing roasted sesame, the degree of pulverization, the content in edible fats and oils, and the like are the same as in the case of pulverizing in edible fats and oils. In addition, when this method is adopted, a separated liquid seasoning is obtained with the pulverized roasted sesame contained in the upper oil phase.

  The preparation of the emulsion in the separation-type liquid seasoning of the present invention is performed by first mixing a seasoning liquid as an aqueous phase, that is, water, vinegar, sugar, thickener, emulsifier, egg yolk, various seasonings, etc. as necessary. The heat sterilization treatment is preferably performed as necessary. The heating conditions are 40 to 95 ° C, preferably about 60 to 95 ° C. When heat sterilization is performed, it is preferable to remove egg yolk in order to prevent protein denaturation, and after heat sterilization and cooling, premixed egg yolk is mixed.

  When egg yolk is used as an emulsifier, the form of liquid egg yolk, powdered dried egg yolk, etc. is not particularly limited. Moreover, you may use what salted or sweetened egg yolk. In the case of liquid egg yolk, the content of egg yolk in the seasoning liquid is preferably 3 to 15%, and more preferably 5 to 12%, from the viewpoint of flavor such as emulsion stability and milky feeling. Moreover, when using dried egg yolk, it is preferable to set it as the amount of about half of the said content. When salted egg yolk or sweetened egg yolk is used, the amount of egg yolk to be mixed may be adjusted at a ratio excluding added salt or sugar.

  Next, it is preferable to emulsify the oily phase by adding an oily phase containing edible fats and oils and finely dispersing the oily fats. In atomizing the fats and oils, it is preferable to stir and mix the fats and oils to a certain particle size or less, whereby the fats and oils can be easily atomized. That is, after preliminary emulsification, it is preferable to perform final finishing emulsification (precise emulsification). When performing the preliminary emulsification, for example, it is preferable to carry out stirring treatment while degassing under reduced pressure from the viewpoint of emulsification stability, and the particle size of the oil and fat is, for example, about 10 to 50 μm. It is preferable from the same point. For the preliminary emulsification, a device such as a propeller mixer, a homomixer, a blender, a disper, a paddle mixer, a colloid mill, a continuous mixer, a static mixer, or an agitator such as ultrasonic waves can be used. What is necessary is just to set a rotation speed and stirring time, for example so that the particle size of fats and oils may become the said range.

  The final emulsification treatment (fine emulsification) is preferably performed by using an emulsifying apparatus such as a colloid mill or a homogenizer, and the oil particle size is preferably atomized to 1 to 20 μm, more preferably 2 to 10 μm. Note that only pre-emulsification may be performed without pre-emulsification.

  In the separation-type liquid seasoning of the present invention, the edible fat contained in the oil phase constituting the emulsion, sesame oil squeezed from roasted sesame, Either or both of them may be contained. Further, when preparing the emulsion, the roasted sesame or its pulverized product is mixed with the oil phase and the aqueous phase, emulsified and the roasted sesame is pulverized or further finely pulverized. It is preferable from the point which can extract efficiently and the point which improves emulsification stability. It is preferable that roasted sesame or a pulverized product thereof is previously mixed with the oil phase from the viewpoint that a light aroma component is retained even after long-term storage. In this case, when using a pulverized product of roasted sesame, the particle size should be the same as that when pulverized in the edible oil and fat. It is preferable because it can be extracted and retains a light aroma component even after storage for a long period of time, and has a clean and crisp flavor.

  In the separation-type liquid seasoning of the present invention, the mass ratio of the oil phase / lower layer emulsion laminated on the upper layer is 3/97 to 30/70, and a light aroma component is retained even after long-term storage, In addition to the rich body taste and milky taste peculiar to the emulsification type, it is preferable from the point of having a refreshing and crisp flavor. The mass ratio of the oil phase / lower layer emulsion to be laminated on the upper layer is further preferably 5/95 to 20/80, more preferably 7/93 to 15/85.

  The separation type liquid seasoning of this invention may mix 1 type, or 2 or more types selected from vegetables, fruits, seeds, etc. as an emulsion or the whole as an ingredient. Ingredients include sesame seeds, flavored vegetables (garlic, green onions), tea leaves, livestock meats, seafood, etc. Mixing ingredients that are derived from the aroma components to be included in the oil phase laminated on the upper layer Is preferred.

  It is preferable to add an antioxidant to the separation-type liquid seasoning of the present invention. The antioxidant may be any as long as it is usually used in foods, but one or more selected from natural antioxidants, tocopherols, catechins, phospholipids, ascorbic acid fatty acid esters, BHT, BHA, and TBHQ. Preferably, at least one selected from natural antioxidants, tocopherols, and ascorbyl palmitate is more preferable. It is preferable to add the antioxidant to the oil phase from the viewpoint of maintaining the fresh scent. The particularly preferred antioxidant content is 50 to 5000 ppm, more preferably 200 to 2000 ppm in the oil phase. Furthermore, in a food containing a fat and oil containing diacylglycerol and an aqueous phase, L-ascorbic acid fatty acid ester is substantially not included and δ-tocopherol is contained in an amount of 200 ppm from the viewpoint of preventing the occurrence of off-flavor (metal taste) upon storage. It is preferable to contain above.

[Preparation method of emulsion]
The aqueous phase components were mixed according to the formulation shown in Table 1, and uniformly dispersed with TK homodisper (Special Kika Kogyo Co., Ltd.), cooled after heat sterilization to obtain an aqueous phase. 30 g of washed white sesame was put in a frying pan and heated and roasted for 2 minutes with a heating power of 5 L / min in gas flow to obtain roasted granular sesame. The roasted grain sesame was pulverized with a table-top sesame grinder (Zoji CB-AA10) to obtain roasted sesame seeds. The oil phase is a mixture of 70% winter oil-derived fatty acid derived from soybean oil and 30% fatty acid derived from rapeseed oil, and this and glycerin produced by an enzymatic reaction as edible oil D, with triacylglycerol as the main component. The edible oil to be used was edible oil and fat T. Table 2 shows the compositions of edible fats and oils D and T. The water phase component and the edible oil D or T are mixed in the blending amounts shown in Table 3, and emulsified by emulsification at 3000 rpm for 10 minutes using a TK homodisper (Special Kika Kogyo Co., Ltd.). It was.

[Preparation method of sesame oil]
30 g of washed white sesame was put into a frying pan and heated and roasted for 2 minutes with a heating power of 5 L / min. . The obtained sesame was put in an aluminum bag so as not to absorb moisture, and allowed to cool until the product temperature reached room temperature (20 to 25 ° C.). The water content in sesame was measured by a dry heat method (105 ° C., 4 hours) and found to be 0.8%. After that, oil was squeezed at room temperature using a weighted tabletop press (Sun Seiki). The above operations from roasting sesame to extracting oil were repeated 10 times to obtain sesame oil. 150 g of the obtained sesame oil is weighed into a centrifuge tube, added with an equal mass of water, mixed by shaking for 1 minute by shaking, and then centrifuged (1800 rpm, 30 minutes) to remove moisture and remove protein. And obtained sesame oil having a light roasted incense with a nitrogen content of 15 ppm.

[Method for preparing oil phase]
10 parts of sesame oil having the light roasted fragrance was blended with 90 parts of edible oil D or T having the composition shown in Table 2 to prepare an oil phase.

Examples 1-7, Comparative Examples 1-6
In the formulation shown in Table 3, the emulsion was first filled in a 240 mL PET bottle so that the total amount was 226 g, and then the oil phase was stacked and filled to obtain a separate liquid seasoning.

Comparative Examples 7 and 8
In preparing the emulsion with the formulation shown in Table 3, after blending 10 parts of sesame oil having the light roasted fragrance in advance with 90 parts of edible oil D or T used as the oil phase, An emulsion was produced according to the preparation method.

[Storage conditions]
The manufactured separated liquid seasoning was stored for 7 days in an environment of 40 ° C. and 75% humidity, and the flavor was evaluated by sensory evaluation.

[Taste evaluation method]
8 g of a liquid type liquid seasoning was applied to 20 g of lettuce, and a taste survey was conducted by 6 expert panelists, and the sesame sensation, fragrance, good tearing and taste strength were compared and evaluated. The results are shown in Table 3. The evaluation criteria were as follows.

[Evaluation criteria for sesame feeling]
5: Very savory sesame flavor and texture 4: Very savory sesame flavor and texture 3: Feeling sesame flavor and texture 2: Fresh sesame flavor and texture I don't feel it much 1: I don't feel the flavor and texture of fresh sesame

[Evaluation criteria for fragrance]
5: I feel very light roasted incense of fresh sesame 4: I feel light roasted incense of fresh sesame 3: I feel light roasted incense of fresh sesame 2: Light of roasted sesame I don't feel much roasting incense 1: I don't feel light roasted incense of fresh sesame

[Evaluation criteria for good cutting quality]
5: Moderate after-cutting in the oral cavity of milky taste and oily feeling is very good 4: Moderate after-cutting in the oral cavity of milky taste and oily feeling is quite good 3: In the oral cavity of milky taste and oily feeling 2: Appropriate after-cutting of the milky taste and oily feeling is not so good 1: Appropriate after-cutting of the milky taste and oily feeling in the oral cavity is not good

[Evaluation criteria for taste intensity]
5: Feel the flavor (seasoning) of the water phase very much 4: Feel the flavor (seasoning) of the water phase a lot 3: Feel the flavor (seasoning) of the water phase 2: Do not feel the flavor (seasoning) of the water phase 1 : Does not feel the flavor (seasoning) of the water phase

  From the results shown in Table 3, Examples 1 to 7 in which an edible fat and oil containing a high amount of diacylglycerol was used in the upper oil phase and an aroma component was added thereto were edible mainly composed of triacylglycerol in the upper oil phase. Compared with Comparative Examples 1 to 6 using fats and oils, it was found that sesame feeling after storage, fragrance, good quality after cutting, and taste strength were excellent, and Example 1 was particularly excellent. Further, from the results of Comparative Examples 7 and 8, those in which the oil phase was not laminated on the upper layer were low in evaluation, and were the same even when the diacylglycerol high oil-containing fat was used in the oil phase constituting the emulsion. In addition, Examples 5-7 showed the tendency which feels oily feeling strongly by using the fats and oils which have triacylglycerol as a main component in the oil phase which comprises an emulsion.

Claims (4)

  A separation-type liquid seasoning comprising an oil-in-water emulsion as a lower layer and an oil phase as an upper layer, wherein the upper oil phase contains edible fats and oils containing 35 to 90% by mass of diacylglycerol and an aromatic component seasoning.   The separation-type liquid seasoning of Claim 1 in which the emulsion of a lower layer contains the ingredient used as the origin of the aromatic component contained in the oil phase laminated | stacked on an upper layer.   The separable liquid seasoning according to claim 2, wherein the aromatic component is a component extracted from roasted sesame and the ingredient from which the aromatic component is derived is roasted sesame.   The separation-type liquid seasoning of any one of Claims 1-3 in which the oil phase which comprises an emulsion contains the edible fats and oils containing 35-90 mass% of diacylglycerols.