JP2010193730A - High oil emulsified oil-and-fat composition for retort sauce, and method for producing the same - Google Patents
High oil emulsified oil-and-fat composition for retort sauce, and method for producing the same Download PDFInfo
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- 235000007164 Oryza sativa Nutrition 0.000 description 2
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- 150000008064 anhydrides Chemical class 0.000 description 2
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- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
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- 244000299461 Theobroma cacao Species 0.000 description 1
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- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
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- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
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- 238000007796 conventional method Methods 0.000 description 1
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- 230000035622 drinking Effects 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 229960005150 glycerol Drugs 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000832 lactitol Substances 0.000 description 1
- 235000010448 lactitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
- 229960003451 lactitol Drugs 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000000940 ojoche Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
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- 235000013550 pizza Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 229960004063 propylene glycol Drugs 0.000 description 1
- 235000013772 propylene glycol Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
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- 239000003760 tallow Substances 0.000 description 1
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
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Landscapes
- Edible Oils And Fats (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
本発明は、レトルトソース用高油分乳化油脂組成物及びその製造方法に関する。 The present invention relates to a high oil emulsified oil / fat composition for retort sauce and a method for producing the same.
レトルトソースに油脂を配合する場合、油脂と乳化剤をあらかじめ配合して乳化した乳化組成物を調製しこれに水、各種の調味料、具材等を配合して製造することが行われている。
これは、レトルトソースの製造時に直接油脂と乳化剤を添加しても乳化が十分できず、油脂が分離するためである。
レトルトソースの油脂の配合量を多くすることにより、コクや旨みを改善することができるので、レトルトソース中の油脂の配合量を多くすることが試みられているが、単に前記の乳化油脂組成物の配合割合を多くすると乳化剤の配合割合も同時に多くなりにが味などが出て味が悪くなる。
よって、前記乳化油脂組成物の油脂配合割合を高めることが求められている。
このような乳化油脂組成物として例えば、Ａ．油性物質１〜７０重量部、Ｂ．多価アルコール１０〜９５重量部、Ｃ．ＨＬＢが９以上である乳化剤１〜６０重量部から成る製剤が知られている（例えば特許文献１参照）。
When fats and oils are mix | blended with a retort sauce, preparing the emulsified composition which mix | blended fats and fats and an emulsifier beforehand, and emulsifying, and mixing this with water, various seasonings, ingredients, etc. are manufactured.
This is because the fat and oil cannot be sufficiently emulsified even if the fat and oil and the emulsifier are directly added during the production of the retort sauce, and the fat and oil are separated.
By increasing the amount of fat and oil in the retort sauce, the body and taste can be improved, so it has been attempted to increase the amount of fat and oil in the retort sauce. Increasing the blending ratio of the emulsifier increases the blending ratio of the emulsifier at the same time, but the taste and the like are deteriorated.
Therefore, it is required to increase the oil / fat blending ratio of the emulsified oil / fat composition.
Examples of such emulsified oil and fat compositions include A.I. 1 to 70 parts by weight of an oily substance; 10 to 95 parts by weight of a polyhydric alcohol, C.I. A preparation comprising 1 to 60 parts by weight of an emulsifier having an HLB of 9 or more is known (for example, see Patent Document 1).
レトルトソースの場合は加熱条件が厳しく乳化油脂組成物の油脂配合量を多くすると油脂の分離が起こりやすく、コクのあるレトルトソースを製造することが困難であった。
したがって、本発明の目的は、コクのあるレトルトソースを製造することができるレトルトソース用高油分乳化油脂組成物及びその製造方法を提供することである。
In the case of a retort sauce, the heating conditions were severe, and when the amount of fats and oils in the emulsified oil and fat composition was increased, the fats and oils were easily separated, and it was difficult to produce a rich retort sauce.
Accordingly, an object of the present invention is to provide a high-oil emulsified oil / fat composition for retort sauce that can produce a rich retort sauce and a method for producing the same.
本発明者らは前記の目的を達成するために鋭意研究を重ねた結果、特定の乳化剤と多価アルコール及び水を特定の割合で配合しこれに油脂を特定の割合で配合することによりレトルトソースに使用できる高油分乳化油脂組成物を製造できることを見出し、本発明を完成するに至った。
従って、本発明は、乳化剤、多価アルコール及び水を以下の（Ａ）、（Ｂ）の条件で配合し、
（Ａ）多価アルコール１００質量部に対するＨＬＢ１５以上のデカグリセリン脂肪酸エステル及び／又はＨＬＢ１５以上のショ糖ステアリン酸エステルの質量割合は乾物換算で８〜３５質量部、
（Ｂ）水の質量割合はＨＬＢ１５以上のデカグリセリン脂肪酸エステルの場合は、デカグリセリン脂肪酸エステルと多価アルコールと水の合計の２９質量％〜６１質量％、ＨＬＢ１５以上のショ糖ステアリン酸エステルの場合は、ＨＬＢ１５以上のショ糖ステアリン酸エステルと多価アルコールと水の合計の４１質量％〜７１質量％、デカグリセリン脂肪酸エステルとショ糖ステアリン酸エステルを同時に使用する場合は、それぞれの配合割合による前記それぞれの水の配合割合の平均値、
前記配合物をよく混合し６０〜７０℃に温めた後、油脂の配合量がレトルトソース用高油分乳化油脂組成物全体の７０質量％を超え８６質量％以下となるように攪拌しながら油脂を徐々に加え乳化したレトルトソース用高油分乳化油脂組成物及びその製造方法である。
また、前記レトルトソース用高油分乳化油脂組成物を含むレトルトソースである。
As a result of intensive studies to achieve the above-mentioned object, the present inventors have formulated a specific emulsifier, a polyhydric alcohol and water in a specific ratio, and a fat and fat in a specific ratio. The present inventors have found that a high-oil emulsified oil-fat composition that can be used in the present invention can be produced, and have completed the present invention.
Therefore, in the present invention, an emulsifier, a polyhydric alcohol and water are blended under the following conditions (A) and (B):
(A) The mass ratio of decaglycerin fatty acid ester of HLB15 or higher and / or sucrose stearate of HLB15 or higher relative to 100 parts by mass of polyhydric alcohol is 8 to 35 parts by mass in terms of dry matter.
(B) In the case of decaglycerin fatty acid ester of HLB15 or higher, the mass proportion of water is 29 to 61% by mass of decaglycerin fatty acid ester, polyhydric alcohol and water, and sucrose stearate of HLB15 or higher. Is 41% by weight to 71% by weight of the total of sucrose stearate ester of HLB15 or higher, polyhydric alcohol and water, and when decaglycerin fatty acid ester and sucrose stearate are used at the same time, depending on the respective blending ratio The average value of the mixing ratio of each water,
After mixing the said mixture well and warming to 60-70 degreeC, fats and oils are stirred, stirring so that the compounding quantity of fats may exceed 70 mass% of the whole high oil emulsion oil-fat composition for retort sauces, and may be 86 mass% or less. It is the high oil emulsified oil-fat composition for retort sauce which added gradually and emulsified, and its manufacturing method.
Moreover, it is the retort sauce containing the said high oil content emulsified oil-fat composition for retort sauces.
本発明のレトルトソース用高油分乳化油脂組成物を使用することによりコクのあるレトルトソースを製造することができる。 By using the high oil emulsified oil / fat composition for retort sauce of the present invention, a rich retort sauce can be produced.
以下、本発明を詳細に説明する。
本発明において使用できる乳化剤はＨＬＢ１５以上のデカグリセリン脂肪酸エステル及び／又はＨＬＢ１５以上のショ糖ステアリン酸エステルである。
これらは、あらかじめ水を添加してある市販品を使用することができる。
本発明において、前記乳化剤以外の乳化剤を使用した場合はレトルトソースの乳化状態が悪くなり油脂が分離したり、食味が劣るなど良質のレトルトソースを得ることができない。
Hereinafter, the present invention will be described in detail.
Emulsifiers that can be used in the present invention are decaglycerin fatty acid esters of HLB 15 or higher and / or sucrose stearates of HLB 15 or higher.
For these, commercially available products to which water has been added in advance can be used.
In the present invention, when an emulsifier other than the above-described emulsifier is used, a good quality retort sauce cannot be obtained, for example, the emulsified state of the retort sauce becomes poor and the fats and oils are separated or the taste is poor.
本発明において使用できる多価アルコールは、食用に使用できるものであれば特に限定されない。
例えば、グリセリン、プロピレングリコール、ソルビトール、マルチトール、キシリトール、エリスリトール、ラクチトール、キシロース、アラビノース、マンノース、異性化糖、果糖、還元水飴などを挙げることができる。
これらは単独で又は２種以上を混合して用いることができる。
The polyhydric alcohol that can be used in the present invention is not particularly limited as long as it can be used for food.
Examples include glycerin, propylene glycol, sorbitol, maltitol, xylitol, erythritol, lactitol, xylose, arabinose, mannose, isomerized sugar, fructose, and reduced starch syrup.
These can be used alone or in admixture of two or more.
本発明において、乳化剤と多価アルコールの配合割合が重要である。
多価アルコール１００質量部に対するＨＬＢ１５以上のデカグリセリン脂肪酸エステル及び／又はＨＬＢ１５以上のショ糖ステアリン酸エステルの質量割合は乾物換算で８〜３５質量部である。
この配合割合より乳化剤が多くなると食味に苦味がでるので好ましくない。
また、この配合割合より乳化剤が少なくなると油脂が分離するので好ましくない。
なお、本発明において、○○〜△△とは○○以上、△△以下をいい、例えば、１〜３とは１以上３以下をいう。
In the present invention, the blending ratio of the emulsifier and the polyhydric alcohol is important.
The mass ratio of decaglycerin fatty acid ester of HLB15 or higher and / or sucrose stearate of HLB15 or higher to 100 mass parts of polyhydric alcohol is 8 to 35 mass parts in terms of dry matter.
If the amount of the emulsifier is larger than this blending ratio, the bitter taste is unpreferable.
Further, if the emulsifier is less than this blending ratio, the fats and oils are separated, which is not preferable.
In the present invention, OO to ΔΔ means OO or more and ΔΔ or less, for example, 1 to 3 means 1 or more and 3 or less.
本発明において、水の配合割合もまた重要である。
ＨＬＢ１５以上のデカグリセリン脂肪酸エステルを使用する場合は、水の質量割合はデカグリセリン脂肪酸エステルと多価アルコールと水の合計に対して２９質量％〜６１質量％になるように配合する。
ＨＬＢ１５以上のショ糖ステアリン酸エステルを使用する場合は、水の質量割合はＨＬＢ１５以上のショ糖ステアリン酸エステルと多価アルコールと水の合計に対して４１質量％〜７１質量％になるように配合する。
デカグリセリン脂肪酸エステルとショ糖ステアリン酸エステルを同時に使用する場合は、それぞれの配合割合による前記それぞれの水の配合割合の平均値となる。
例えば、デカグリセリン脂肪酸エステルとショ糖ステアリン酸エステルを３：７で使用する場合は、（２９質量％〜６１質量％）×０．３＋（４１質量％〜７１質量％）×０．７＝３７．４質量％〜６８．０質量％となり、水の質量割合は、デカグリセリン脂肪酸エステル、ショ糖ステアリン酸エステル、多価アルコールと水の合計に対して３７．４質量％〜６８．０質量％となる。
水の割合が前記範囲より少ない場合は、粘度が高くなりすぎて作業性が悪くなったり、ダマになったりして、乳化が十分にできず、前記範囲より多い場合は、油脂が分離して食味が劣るので好ましくない。
In the present invention, the proportion of water is also important.
When using decaglycerin fatty acid ester of HLB15 or more, it mix | blends so that the mass ratio of water may be 29 mass%-61 mass% with respect to the sum total of decaglycerin fatty acid ester, polyhydric alcohol, and water.
When using a sucrose stearate of HLB 15 or higher, the water mass proportion is 41% to 71% by mass with respect to the total amount of sucrose stearate, polyhydric alcohol and water of HLB 15 or higher. To do.
When decaglycerin fatty acid ester and sucrose stearate are used at the same time, the average value of the mixing ratios of the respective waters is determined according to the mixing ratio.
For example, when decaglycerin fatty acid ester and sucrose stearate are used at 3: 7, (29% by mass to 61% by mass) × 0.3 + (41% by mass to 71% by mass) × 0.7 = 37 4 mass% to 68.0 mass%, and the mass ratio of water is 37.4 mass% to 68.0 mass% based on the total of decaglycerin fatty acid ester, sucrose stearate ester, polyhydric alcohol and water. It becomes.
When the ratio of water is less than the above range, the viscosity becomes too high and the workability deteriorates or becomes lumpy, so that the emulsification cannot be sufficiently performed. Since taste is inferior, it is not preferable.
本発明において使用できる油脂は、食用に使用できるものであれば特に限定されない。
例えば、サラダ油、菜種油、大豆油、サフラワー油、コーン油、ひまわり油、米油、パーム油、やし油、カカオ脂、オリーブ油、魚油、乳脂、牛脂などを挙げることができる。
これらは単独で又は２種以上を混合して用いることができる。
The fats and oils that can be used in the present invention are not particularly limited as long as they can be used for food.
For example, salad oil, rapeseed oil, soybean oil, safflower oil, corn oil, sunflower oil, rice oil, palm oil, palm oil, cacao butter, olive oil, fish oil, milk fat, beef tallow and the like can be mentioned.
These can be used alone or in admixture of two or more.
乳化剤、多価アルコール及び水の配合物をよく混合し６０〜７０℃に温めた後、油脂の配合量がレトルトソース用高油分乳化油脂組成物全体の７０質量％を超え８６質量％以下となるように攪拌しながら油脂を徐々に加え乳化する。
攪拌手段は乳化ができれば特に限定されない。
本発明のレトルトソース用高油分乳化油脂組成物は乳化し易いので、回転数が１０００min−１程度の攪拌機で十分乳化が可能である。
なお、油脂には脂溶性の色素などを添加することができる。
The mixture of the emulsifier, polyhydric alcohol and water is thoroughly mixed and warmed to 60 to 70 ° C., and then the amount of the fat exceeds 70% by mass of the whole high-oil emulsified oil / fat composition for retort sauce and becomes 86% by mass or less. The oil is gradually added and emulsified with stirring.
The stirring means is not particularly limited as long as it can be emulsified.
Since the high oil emulsified oil / fat composition for retort sauce of the present invention is easily emulsified, it can be sufficiently emulsified with a stirrer having a rotational speed of about 1000 min −1 .
In addition, a fat-soluble pigment | dye etc. can be added to fats and oils.
本発明のレトルトソース用高油分乳化油脂組成物は従来の乳化油脂組成物と同様にレトルトソースの製造に使用することができ、製造方法は従来のレトルトソースの製造方法と同様でよい。
このレトルトソースは開封後そのままディップソースとして食したり、水溶液で希釈して飲用したり、ピザやパンや惣菜等にトッピングして焼成したり、パンやドーナッツに注入したりすることができる。
また開封せず湯煎や電子レンジで温めて従来のレトルトソースと同様にご飯やパスタや惣菜等にかけたり、スープとして飲用したりすることができる。
The high-oil emulsified oil / fat composition for retort sauce of the present invention can be used for the production of a retort sauce in the same manner as the conventional emulsified oil / fat composition, and the production method may be the same as the conventional method for producing a retort sauce.
This retort sauce can be directly eaten as a dip sauce after opening, diluted with an aqueous solution for drinking, topped and baked on pizza, bread, side dishes, etc., or poured into bread or donuts.
In addition, it can be warmed in a hot water bath or a microwave oven without being opened, and can be used for rice, pasta, side dishes, etc., as in a conventional retort sauce, or can be drunk as a soup.
以下本発明を実施例により具体的に説明する。
［実施例１〜３、比較例１〜１５］乳化剤の種類
多価アルコール水溶液（日研化成株式会社製、商品名：ソルビトールＦ）１２．５質量部（７０質量％水溶液に調整、乾物換算８．７５質量部）と表１に示す乳化剤７．５質量部（４０質量％水溶液に調整、乾物換算３質量部）を鍋で６０〜７０℃に加温した後、カッターミキサー（フォアベルク社製、商品名：サーモミックス）に移し、攪拌（１０００〜１５００min−１）しながらサラダ油８０質量部を少しずつ添加し、高油分乳化油脂組成物を調製した。
Hereinafter, the present invention will be specifically described by way of examples.
[Examples 1 to 3, Comparative Examples 1 to 15] Types of emulsifiers 12.5 parts by mass of polyhydric alcohol aqueous solution (trade name: Sorbitol F, manufactured by Nikken Kasei Co., Ltd., adjusted to 70% by mass aqueous solution, 8 in terms of dry matter) .75 parts by mass) and 7.5 parts by mass of the emulsifier shown in Table 1 (adjusted to 40% by mass aqueous solution, 3 parts by mass in terms of dry matter) were heated to 60-70 ° C. in a pan, and then a cutter mixer (manufactured by Voraberg) , Trade name: Thermomix), 80 parts by mass of salad oil was added little by little while stirring (1000-1500 min −1 ) to prepare a high oil emulsified oil / fat composition.
表２に示す原料をカッターミキサー（フォアベルク社製、商品名：サーモミックス）に投入し、１５００min−１で５分間攪拌し、鍋に移し、９０℃まで加温した。
１５０ｇずつレトルト用パウチに充填し、１１８℃で３５分間レトルト処理しレトルトソースを得た。
The raw materials shown in Table 2 were put into a cutter mixer (manufactured by Voraberg, trade name: Thermomix), stirred at 1500 min −1 for 5 minutes, transferred to a pan, and heated to 90 ° C.
A retort pouch was filled 150g at a time and retort-treated at 118 ° C for 35 minutes to obtain a retort sauce.
前記レトルトソースを熱湯で５分間温めパネラー１０名による官能試験を以下の基準で行った。
乳化状態の悪いものは、官能評価を行わなかった。
評価基準
レトルトソースの乳化
○ 乳化状態が良い
△ 乳化状態がやや悪い
× 乳化状態が悪い
レトルトソースの官能評価
○ 口溶けが良くなめらかで非常によい
△ 普通
× 口溶けが悪くねっとりしていて悪い
The retort sauce was warmed with hot water for 5 minutes, and a sensory test by 10 panelists was conducted according to the following criteria.
Sensory evaluation was not performed for the poorly emulsified state.
Evaluation criteria Emulsification of retort sauce ○ Emulsified state is good △ Emulsified state is slightly bad × Sensory evaluation of retort sauce is poorly emulsified ○ Smooth mouth is smooth and very good △ Normal × Mouth melt is bad and sticky and bad
結果を表１に示す。
モノデカグリセリン脂肪酸エステル（ＨＬＢ １５）とショ糖ステアリン酸エステル（ＨＬＢ １５およびＨＬＢ １６）が最も良い評価であった。
The results are shown in Table 1.
Monodecaglycerin fatty acid ester (HLB 15) and sucrose stearate (HLB 15 and HLB 16) were the best evaluated.
［実施例４〜９］多価アルコールの種類
表３に示す甘味度が異なる多価アルコール溶液１２．５質量部（７０質量％水溶液に調整、乾物換算８．７５質量部）とモノデカグリセリン脂肪酸エステル（ＨＬＢ １５）７．５質量部（４０質量％水溶液に調整、乾物換算３質量部）を鍋で６０〜７０℃に加温した後、カッターミキサー（フォアベルク社製、商品名：サーモミックス）に移し、攪拌（１０００〜１５００ｍｉｎ−１）しながらサラダ油８０質量部を少しずつ添加し、高油分乳化油脂組成物を調製した。
[Examples 4 to 9] Types of polyhydric alcohols 12.5 parts by mass of a polyhydric alcohol solution having different sweetness shown in Table 3 (adjusted to a 70% by mass aqueous solution, 8.75 parts by mass in terms of dry matter) and monodecaglycerin fatty acid Ester (HLB 15) 7.5 parts by weight (adjusted to 40% by weight aqueous solution, 3 parts by weight in terms of dry matter) was heated to 60-70 ° C. in a pan, and then a cutter mixer (manufactured by Voraberg, trade name: Thermomix) ), And 80 parts by mass of salad oil was added little by little while stirring (1000 to 1500 min −1 ) to prepare a high oil emulsified fat composition.
実施例１と同様にレトルトソースを調製し官能評価を行った。
結果を表３に示す。
いずれの多価アルコールでも良好な結果であった。
In the same manner as in Example 1, a retort sauce was prepared and sensory evaluation was performed.
The results are shown in Table 3.
Both polyhydric alcohols gave good results.
［実施例１０〜１５、比較例１６〜２２］乳化剤と多価アルコールの配合割合
実施例１において、乳化剤と多価アルコール水溶液を表４及び表５に示す割合にした他は実施例１と同様にしてレトルトソースを調製し官能評価を行った。
結果を表４、表５に示す。
なお、表中モノデカグリセリン脂肪酸エステル（ＨＬＢ １５）、ショ糖ステアリン酸エステル（ＨＬＢ １５）は４０質量％水溶液に調整後の値（質量部）である。
多価アルコールは日研化成株式会社製、商品名：ソルビトールＦ（７０質量％水溶液に調整）を使用した。
[Examples 10-15, Comparative Examples 16-22] Mixing ratio of emulsifier and polyhydric alcohol In Example 1, the emulsifier and the polyhydric alcohol aqueous solution were mixed in the ratios shown in Tables 4 and 5, and the same as in Example 1. A retort sauce was prepared and subjected to sensory evaluation.
The results are shown in Tables 4 and 5.
In the table, monodecaglycerin fatty acid ester (HLB 15) and sucrose stearate ester (HLB 15) are values (parts by mass) after adjustment to a 40% by mass aqueous solution.
The product name: Sorbitol F (adjusted to 70 mass% aqueous solution) was used as the polyhydric alcohol, manufactured by Nikken Kasei Co., Ltd.
多価アルコール１００質量部に対するモノデカグリセリン脂肪酸エステル及び／又はショ糖ステアリン酸エステルの質量割合は乾物換算で８〜３５質量部の場合が良好な結果であった。 The mass ratio of monodecaglycerin fatty acid ester and / or sucrose stearate to 100 parts by mass of polyhydric alcohol was 8 to 35 parts by mass in terms of dry matter.
［実施例１６〜１８、比較例２３〜２５］水の配合割合（１）
実施例１において、モノデカグリセリン脂肪酸エステル（ＨＬＢ １５）３０質量部（無水物）、多価アルコール（日研化成株式会社製、商品名：ソルビトールＦ）８７．５質量部（無水物換算値）、サラダ油８００質量部及び水を表６に示す割合とした他は実施例１と同様にしてレトルトソースを調製し官能評価を行った。
水の質量％はモノデカグリセリン脂肪酸エステル（ＨＬＢ １５）、多価アルコール及び水の合計に対する割合である。
結果を表６に示す。
[Examples 16 to 18, Comparative Examples 23 to 25] Mixing ratio of water (1)
In Example 1, monodecaglycerin fatty acid ester (HLB 15) 30 parts by mass (anhydride), polyhydric alcohol (manufactured by Nikken Kasei Co., Ltd., trade name: sorbitol F) 87.5 parts by mass (anhydrous equivalent value) A retort sauce was prepared and subjected to sensory evaluation in the same manner as in Example 1 except that 800 parts by mass of salad oil and water were used in the proportions shown in Table 6.
The mass% of water is a ratio to the total of monodecaglycerin fatty acid ester (HLB 15), polyhydric alcohol and water.
The results are shown in Table 6.
モノデカグリセリン脂肪酸エステル（ＨＬＢ １５）の場合は、水の質量割合がモノデカグリセリン脂肪酸エステルと多価アルコールと水の合計に対して２９．９質量％以上、６０．８質量％以内で良好な結果であった。 In the case of monodecaglycerin fatty acid ester (HLB 15), the mass proportion of water is 29.9% by mass or more and within 60.8% by mass with respect to the total of monodecaglycerin fatty acid ester, polyhydric alcohol and water. It was a result.
［実施例１９〜２１、比較例２６〜２８］水の配合割合（２）
実施例１において、ショ糖ステアリン酸エステル（ＨＬＢ １５）３０質量部（無水物）、多価アルコール（日研化成株式会社製、商品名：ソルビトールＦ）８７．５質量部（無水物換算値）、サラダ油１０００質量部及び水を表７に示す割合とした他は実施例１と同様にしてレトルトソースを調製し官能評価を行った。
水の質量％はショ糖ステアリン酸エステル（ＨＬＢ １５）、多価アルコール及び水の合計に対する割合である。
結果を表７に示す。
[Examples 19 to 21, Comparative Examples 26 to 28] Mixing ratio of water (2)
In Example 1, sucrose stearate (HLB 15) 30 parts by mass (anhydride), polyhydric alcohol (manufactured by Nikken Kasei Co., Ltd., trade name: sorbitol F) 87.5 parts by mass (anhydrous equivalent value) A retort sauce was prepared and subjected to sensory evaluation in the same manner as in Example 1 except that 1000 parts by weight of salad oil and water were used in the proportions shown in Table 7.
The mass% of water is a ratio to the total of sucrose stearate (HLB 15), polyhydric alcohol and water.
The results are shown in Table 7.
ショ糖ステアリン酸エステル（ＨＬＢ １５）の場合は、水の質量割合がショ糖ステアリン酸エステルと多価アルコールと水の合計に対して４１．３質量％以上、７０．６質量％以内で良好な結果であった。 In the case of sucrose stearate (HLB 15), the mass ratio of water is 41.3% by mass or more and within 70.6% by mass with respect to the total of sucrose stearate ester, polyhydric alcohol and water. It was a result.
［実施例２２〜３１、比較例２９〜３８］水の割合割合（３）
実施例１９において、ショ糖ステアリン酸エステル（ＨＬＢ １５）を、表８に示す割合のショ糖ステアリン酸エステル（ＨＬＢ １５）とモノデカグリセリン脂肪酸エステル（ＨＬＢ １５）の混合物に変更し、水を表８に示す割合とした他は実施例１９と同様にしてレトルトソースを調製し官能評価を行った。
結果を表８に示す。
表中、Ａ：Ｂとはモノデカグリセリン脂肪酸エステル（ＨＬＢ １５）とショ糖ステアリン酸エステル（ＨＬＢ １５）の質量割合（無水物換算値）を表し、Ａはモノデカグリセリン脂肪酸エステル（ＨＬＢ １５）、Ｂはショ糖ステアリン酸エステル（ＨＬＢ １５）を表す。
[Examples 22 to 31, Comparative Examples 29 to 38] Ratio of water ratio (3)
In Example 19, sucrose stearate ester (HLB 15) was changed to a mixture of sucrose stearate ester (HLB 15) and monodecaglycerin fatty acid ester (HLB 15) in the proportions shown in Table 8, and water was added. A retort sauce was prepared in the same manner as in Example 19 except that the ratio shown in FIG.
The results are shown in Table 8.
In the table, A: B represents a mass ratio (anhydrous equivalent value) of monodecaglycerin fatty acid ester (HLB 15) and sucrose stearate ester (HLB 15), and A represents monodecaglycerin fatty acid ester (HLB 15). , B represents sucrose stearate (HLB 15).
好ましい水の配合割合は、モノデカグリセリン脂肪酸エステル（ＨＬＢ １５）とショ糖ステアリン酸エステル（ＨＬＢ １５）の配合割合に比例した。 The preferable water mixing ratio was proportional to the mixing ratio of monodecaglycerin fatty acid ester (HLB 15) and sucrose stearate (HLB 15).
［実施例３２〜３７、比較例３９］油脂の配合割合（１）
モノデカグリセリン脂肪酸エステル（ＨＬＢ １５）７５質量部、多価アルコール１２５質量部、水１００質量部及びサラダ油を表９に示す割合とした他は実施例１と同様にしてレトルトソースを調製し官能評価を行った。
なお、モノデカグリセリン脂肪酸エステル（ＨＬＢ １５）は４０質量％水溶液に調製して使用した。
また、多価アルコールは日研化成株式会社製、商品名：ソルビトールＦ（７０質量％水溶液に調整）を使用した。
結果を表９に示す。
[Examples 32-37, Comparative Example 39] Oil and fat blending ratio (1)
A retort sauce was prepared in the same manner as in Example 1 except that 75 parts by mass of monodecaglycerin fatty acid ester (HLB 15), 125 parts by mass of polyhydric alcohol, 100 parts by mass of water, and salad oil were used in the proportions shown in Table 9. Went.
Monodecaglycerin fatty acid ester (HLB 15) was used in a 40% by mass aqueous solution.
Moreover, the product name: Sorbitol F (adjusted to 70 mass% aqueous solution) was used for the polyhydric alcohol by Nikken Kasei Co., Ltd.
The results are shown in Table 9.
油脂の配合量がレトルトソース用高油分乳化油脂組成物全体の８６質量％以下で良好な結果であった。 The blended amount of fats and oils was 86% by mass or less based on the whole high-oil emulsified fat / fat composition for retort sauce.
［参考例１、実施例３５〜３７、比較例４０］油脂の配合割合（２）
ショ糖ステアリン酸エステル（ＨＬＢ １５）７５質量部、多価アルコール１２５質量部、水２００質量部及びサラダ油を表１０に示す割合とした他は実施例１と同様にしてレトルトソースを調製し官能評価を行った。
なお、ショ糖ステアリン酸エステル（ＨＬＢ １５）は４０質量％水溶液に調製して使用した。
また、多価アルコールは日研化成株式会社製、商品名：ソルビトールＦ（７０質量％水溶液に調整）を使用した。
結果を表１０に示す。
[Reference Example 1, Examples 35 to 37, Comparative Example 40] Blending ratio of fats and oils (2)
A retort sauce was prepared and sensory evaluated in the same manner as in Example 1 except that 75 parts by mass of sucrose stearate (HLB 15), 125 parts by mass of polyhydric alcohol, 200 parts by mass of water and salad oil were used in the proportions shown in Table 10. Went.
In addition, sucrose stearate ester (HLB 15) was used in a 40% by mass aqueous solution.
Moreover, the product name: Sorbitol F (adjusted to 70 mass% aqueous solution) was used for the polyhydric alcohol by Nikken Kasei Co., Ltd.
The results are shown in Table 10.
油脂の配合量がレトルトソース用高油分乳化油脂組成物全体の８６質量％以下で良好な結果であった。 The blended amount of fats and oils was 86% by mass or less based on the whole high-oil emulsified fat / fat composition for retort sauce.
前記実施例１〜実施例３７、前記参考例１〜参考例３、前記比較例１〜比較例４０で得られたレトルトソース用高油分乳化油脂組成物の評価を、表２に示す配合に代えて表１１に示す配合で実施例１と同様に評価を行った。 The evaluation of the high oil emulsified oil / fat composition for retort sauce obtained in Examples 1 to 37, Reference Examples 1 to 3 and Comparative Examples 1 to 40 was replaced with the formulation shown in Table 2. Evaluation was performed in the same manner as in Example 1 with the formulation shown in Table 11.
前記実施例１〜実施例３７、前記参考例１〜参考例３、前記比較例１〜比較例４０で得られたレトルトソース用高油分乳化油脂組成物の評価結果は、表２に示す配合で行った場合の評価と同様であった。
The evaluation results of the high oil emulsified oil / fat compositions for retort sauce obtained in Examples 1 to 37, Reference Examples 1 to 3 and Comparative Examples 1 to 40 are shown in Table 2. The evaluation was the same as that performed.
Claims (3)
（Ａ）多価アルコール１００質量部に対するＨＬＢ１５以上のデカグリセリン脂肪酸エステル及び／又はＨＬＢ１５以上のショ糖ステアリン酸エステルの質量割合は乾物換算で８〜３５質量部、
（Ｂ）水の質量割合はＨＬＢ１５以上のデカグリセリン脂肪酸エステルの場合は、デカグリセリン脂肪酸エステルと多価アルコールと水の合計の２９質量％〜６１質量％、ＨＬＢ１５以上のショ糖ステアリン酸エステルの場合は、ＨＬＢ１５以上のショ糖ステアリン酸エステルと多価アルコールと水の合計の４１質量％〜７１質量％、デカグリセリン脂肪酸エステルとショ糖ステアリン酸エステルを同時に使用する場合は、それぞれの配合割合による前記それぞれの水の配合割合の平均値、
前記配合物をよく混合し６０〜７０℃に温めた後、油脂の配合量がレトルトソース用高油分乳化油脂組成物全体の７０質量％を超え８６質量％以下となるように攪拌しながら油脂を徐々に加え乳化したレトルトソース用高油分乳化油脂組成物。 An emulsifier, a polyhydric alcohol and water are blended under the following conditions (A) and (B):
(A) The mass ratio of decaglycerin fatty acid ester of HLB15 or higher and / or sucrose stearate of HLB15 or higher relative to 100 parts by mass of polyhydric alcohol is 8 to 35 parts by mass in terms of dry matter.
(B) When the mass proportion of water is decaglycerin fatty acid ester of HLB15 or higher, the total amount of decaglycerin fatty acid ester, polyhydric alcohol and water is 29 mass% to 61 mass%, and the case of sucrose stearate ester of HLB15 or higher. Is 41% by weight to 71% by weight of the total of sucrose stearate ester of HLB15 or higher, polyhydric alcohol and water, and when decaglycerin fatty acid ester and sucrose stearate are used at the same time, depending on the respective blending ratio The average value of the mixing ratio of each water,
After mixing the said mixture well and warming to 60-70 degreeC, fats and oils are stirred, stirring so that the compounding quantity of fats may exceed 70 mass% of the whole high oil emulsion oil-fat composition for retort sauces, and may be 86 mass% or less. A high oil emulsified oil and fat composition for retort sauce which is gradually added and emulsified.
（Ａ）多価アルコール１００質量部に対するＨＬＢ１５以上のデカグリセリン脂肪酸エステル及び／又はＨＬＢ１５以上のショ糖ステアリン酸エステルの質量割合は乾物換算で８〜３５質量部、
（Ｂ）水の質量割合はＨＬＢ１５以上のデカグリセリン脂肪酸エステルの場合は、デカグリセリン脂肪酸エステルと多価アルコールと水の合計の２９質量％〜６１質量％、ＨＬＢ１５以上のショ糖ステアリン酸エステルの場合は、ＨＬＢ１５以上のショ糖ステアリン酸エステルと多価アルコールと水の合計の４１質量％〜７１質量％、デカグリセリン脂肪酸エステルとショ糖ステアリン酸エステルを同時に使用する場合は、それぞれの配合割合による前記それぞれの水の配合割合の平均値、
前記配合物をよく混合し６０〜７０℃に温めた後、油脂の配合量がレトルトソース用高油分乳化油脂組成物全体の７０質量％を超え８６質量％以下となるように攪拌しながら油脂を徐々に加え乳化することを特徴とするレトルトソース用高油分乳化油脂組成物の製造方法。
An emulsifier, a polyhydric alcohol and water are blended under the following conditions (A) and (B):
(A) The mass ratio of decaglycerin fatty acid ester of HLB15 or higher and / or sucrose stearate of HLB15 or higher relative to 100 parts by mass of polyhydric alcohol is 8 to 35 parts by mass in terms of dry matter.
(B) When the mass proportion of water is decaglycerin fatty acid ester of HLB15 or higher, the total amount of decaglycerin fatty acid ester, polyhydric alcohol and water is 29 mass% to 61 mass%, and the case of sucrose stearate ester of HLB15 or higher. Is 41% by weight to 71% by weight of the total of sucrose stearate ester of HLB15 or higher, polyhydric alcohol and water, and when decaglycerin fatty acid ester and sucrose stearate are used at the same time, depending on the respective blending ratio The average value of the mixing ratio of each water,
After mixing the said mixture well and warming to 60-70 degreeC, fats and oils are stirred, stirring so that the compounding quantity of fats may exceed 70 mass% of the whole high oil emulsion oil-fat composition for retort sauces, and may be 86 mass% or less. A method for producing a high oil emulsified oil / fat composition for retort sauce, which is gradually added and emulsified.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014113100A (en) * | 2012-12-11 | 2014-06-26 | Nippon Flour Mills Co Ltd | Method for manufacturing octopus dumpling |
| JP2014147364A (en) * | 2013-02-04 | 2014-08-21 | Nippon Flour Mills Co Ltd | Manufacturing method of fried food product |
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| JPH01309666A (en) * | 1988-06-08 | 1989-12-14 | Nisshin Flour Milling Co Ltd | Fatty oil-containing liquid or pasty food |
| JPH02163197A (en) * | 1988-12-16 | 1990-06-22 | Uno Shoyu Kk | Natural tocopherol-containing o/w type emulsion and production thereof |
| JPH0451853A (en) * | 1990-06-14 | 1992-02-20 | T Hasegawa Co Ltd | Production of emulsion composition for food and drink |
| JP2004208555A (en) * | 2002-12-27 | 2004-07-29 | Taiyo Kagaku Co Ltd | Emulsifiable preparation |
| JP2008154577A (en) * | 2006-12-01 | 2008-07-10 | Fujifilm Corp | Emulsified composition, and food and cosmetic containing the same |
| JP2008245589A (en) * | 2007-03-30 | 2008-10-16 | Riken Vitamin Co Ltd | Food material for soup curry |
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| JPH01309666A (en) * | 1988-06-08 | 1989-12-14 | Nisshin Flour Milling Co Ltd | Fatty oil-containing liquid or pasty food |
| JPH02163197A (en) * | 1988-12-16 | 1990-06-22 | Uno Shoyu Kk | Natural tocopherol-containing o/w type emulsion and production thereof |
| JPH0451853A (en) * | 1990-06-14 | 1992-02-20 | T Hasegawa Co Ltd | Production of emulsion composition for food and drink |
| JP2004208555A (en) * | 2002-12-27 | 2004-07-29 | Taiyo Kagaku Co Ltd | Emulsifiable preparation |
| JP2008154577A (en) * | 2006-12-01 | 2008-07-10 | Fujifilm Corp | Emulsified composition, and food and cosmetic containing the same |
| JP2008245589A (en) * | 2007-03-30 | 2008-10-16 | Riken Vitamin Co Ltd | Food material for soup curry |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014113100A (en) * | 2012-12-11 | 2014-06-26 | Nippon Flour Mills Co Ltd | Method for manufacturing octopus dumpling |
| JP2014147364A (en) * | 2013-02-04 | 2014-08-21 | Nippon Flour Mills Co Ltd | Manufacturing method of fried food product |
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