JP2014018086A - Edible oil-containing solubilized soy sauce and production method of the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an edible oil-containing solubilized soy sauce having an appearance equal to the color tone and transparency of soy sauce, which can be used as a substitute for soy sauce.SOLUTION: A composition which contains 0.1 to 10 mass% edible oil, 0.1 to 10 mass% polyglyceryl fatty acid ester having 18 or more carbons, and 70 mass% or more soy sauce is treated with a high pressure homogenization emulsification apparatus so as to produce an edible oil-containing solubilized soy sauce, of which 1 mass% solution diluted with water has a light transmittance of 80% or more. The edible oil is preferably a medium chain triglycerides oil. The edible oil may include an essential oil.

Description

  The present invention relates to soy sauce containing edible fats and oils, more specifically, obtained by high-pressure homogenizing a composition containing soy sauce, edible fats and emulsifiers, and compared with conventional edible fat-containing emulsified soy sauces, Maintains the same color tone and transparency as soy sauce in appearance, that is, the transparency when diluted to 1% by mass with water is equivalent to soy sauce, and oil droplets derived from edible fats and oils do not separate even if stored for a long time The present invention relates to a solubilized soy sauce containing edible fats and oils and a method for producing the same.

Soy sauce and edible fats and oils are both essential food ingredients for the Japanese diet, and when used together with edible fats in foods that use soy sauce, the saltiness and soy sauce flavor of soy sauce are reduced. It is known that a mild flavor is created. However, because soy sauce and edible fats and oils do not inherently melt together, as a seasoning containing soy sauce and edible fats and oils, separation-type liquid seasonings and emulsified seasonings that have become cloudy like an emulsifier have been developed. ing. However, when these seasonings are used as seasonings instead of soy sauce, the cloudy appearance and the flavor when eaten are quite different from soy sauce, and there is a problem in using them as a substitute for soy sauce.
Therefore, if an edible fat-containing soy sauce having the same characteristics as conventional soy sauce and containing edible fats and oils can be obtained, the deliciousness of the fats and oils can be enjoyed while being used in the same manner as conventional soy sauce. In addition, fat-soluble essential oils and fragrances that are unstable in water become stable in fats and oils, making it possible to diversify the flavor of soy sauce, eliminating the need to separately prepare flavoring agents such as wasabi, mustard, and chili oil. It becomes possible to easily eat with two flavored oil-containing soy sauce.

  Therefore, in order to provide edible fat-containing soy sauce that can be used as an alternative to conventional soy sauce, for example, Patent Documents 1 and 2 describe so-called emulsified soy sauce emulsified by homogenization with a homomixer using an emulsifier. Is described. However, the emulsified soy sauce described in these documents is also cloudy in appearance, is a seasoning far from soy sauce, and is not satisfactory as an edible oil-containing soy sauce that can be used as a substitute for soy sauce.

Japanese Examined Patent Publication No. 61-48902 JP-A-63-233761

  An object of the present invention is to provide an edible fat and oil-containing solubilized soy sauce that retains the same color tone and transparency as soy sauce in appearance and can be used as a substitute for soy sauce.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have solubilized edible fats and oils by making the composition containing soy sauce, edible fats and emulsifiers high-pressure homogenized, and so on. In addition, it was found that edible fat-containing solubilized soy sauce that retains the same color tone and transparency as that of soy sauce was not obtained even after long-term storage, and finally the present invention was completed. .

That is, this invention provides the edible fat-containing solubilized soy sauce of the following (1)-(5), and its manufacturing method.
(1) It is obtained by solubilizing a composition containing 0.1 to 10% by weight of edible oil and fat, 0.1 to 10% by weight of polyglycerol fatty acid ester having 18 or more carbon atoms, and 70% by weight or more of soy sauce. An edible fat and oil-containing solubilized soy sauce, which is an oil-and-fat solubilized soy sauce, and the light transmittance of a 1% by weight water dilution thereof is 80% or more.
(2) The edible fat-containing solubilized soy sauce according to (1), wherein the composition contains 0.1 to 5% by mass of an essential oil as an edible fat.
(3) Edible fat-containing solubilized soy sauce according to (1) or (2), wherein the edible fat is a medium-chain fatty acid oil.
(4) A composition containing 0.1 to 10% by weight of edible oil and fat, 0.1 to 10% by weight of polyglycerol fatty acid ester having 18 or more carbon atoms, and 70% by weight or more of soy sauce in a high-pressure homogenizing emulsifier. A process for producing solubilized soy sauce containing edible oils and fats, wherein the solubilized soy sauce containing edible oils and fats is processed and has a light transmittance of 80% or more.
(5) The method for producing an edible fat-containing solubilized soy sauce according to (4), wherein the composition is mixed and stirred for pre-emulsification before being processed with a high-pressure homogenization emulsifier. Manufacturing method of solubilized soy sauce.

  According to the present invention, soy sauce and edible fats and oils are uniformly emulsified, and the appearance is equivalent to the color tone of soy sauce. Ultra fine oil droplets of edible fats and oils are uniformly dispersed in soy sauce and 1% by mass with water. The solubilized soy sauce containing edible fat when diluted to the same level as that of soy sauce, and stable even if stored for a long time without separation of oil droplets, can be used as a substitute for soy sauce Solubilized soy sauce can be provided. The solubilization in the present invention is a kind of emulsification in which edible fats and oils that are insoluble in water are uniformly dispersed as particles in water using an emulsifier, but the particles are further refined to form a transparent solution in appearance. ("Emulsifier for food 2nd edition", published by Koshobo, Toru Hidaka, 102 pages, 1991).

  In the present invention, as a method for emulsifying soy sauce and edible fats and oils, a composition comprising soy sauce, edible fats and oils and a polyglycerol fatty acid ester having 18 or more carbon atoms is used as a high-pressure fluid introduced from a channel outside the chamber, and wet atomization A method using a high-pressure homogenization emulsifying apparatus of a counter-injection collision type (liquid-liquid collision type) in which edible oils and fats are atomized in a counter-bore in the chamber body of the apparatus to an ultrafine particle is preferable. Specific examples of the high-pressure homogenization emulsifying apparatus include an atomizer (for example, Starburst model manufactured by Sugino Machine Co., Ltd .: HJP-25005).

  In this invention, it is preferable that the pressure at the time of the opposing injection of the said composition in the chamber main body of the said apparatus is 190-210 Mpa, especially 200 MPa, Thereby, a fine emulsified particle can be obtained.

  Further, the temperature during or after the fluid collision treatment is set to 70 ° C. or less, particularly 30 to 50 ° C., and the fine particles are more evenly dispersed, and the 1% by weight water diluted liquid is highly transparent and stable. It is preferable because an oil-containing solubilized soy sauce is obtained.

  Moreover, the edible oil-containing solubilized soy sauce produced in the present invention contains soy sauce, edible oil and fat, and polyglycerin fatty acid ester having 18 or more carbon atoms. 70 mass% or more, preferably 70 to 84 mass%, edible oils and fats 0.1 to 10 mass%, preferably 5 to 10 mass%, polyglycerol fatty acid ester having 18 or more carbon atoms, 0.1 to 10 mass%, Preferably, it is an edible oil-containing solubilized soy sauce containing 6 to 9% by mass and having a light transmittance of 1% by weight water dilution of 80% or more, preferably 82% or more, more preferably 85% or more. Moreover, as said edible fats and oils, perfume oils, such as wasabi oil and pepper oil, and eggplant, etc. so that it may become 0.1-5 mass% of the whole edible oil containing solubilized soy sauce, More preferably, it is 0.2-3 mass%. Essential oils such as citrus fruits can be included. That is, when blending soy sauce, edible fat and oil and polyglycerol fatty acid ester having 18 or more carbon atoms, soy sauce, edible oil and fat and polyglycerol fatty acid ester having 18 or more carbon atoms with respect to the total amount of edible oil and fat-containing solubilized soy sauce, It can manufacture by adjusting a compounding quantity suitably so that it may become 100% as a total amount of edible fat-containing solubilized soy sauce.

  As the soy sauce, various soy sauces such as concentrated soy sauce, light soy sauce, distilled soy sauce, re-prepared soy sauce or white soy sauce and reduced salt soy sauce in which the salt amount of these soy sauces is reduced can be used. In addition, so-called raw soy sauce that has not been subjected to a burning treatment in which microorganisms such as yeast are removed by a filter treatment or the like can also be used.

  Examples of edible fats and oils include any edible fats and oils derived from animals and plants or processed fats and oils thereof. Of these, medium-chain fatty acid triglycerides are particularly preferred. Specific examples include MCT (Medium Chain Triglyceride) composed of medium chain saturated fatty acids having 6 to 12 carbon atoms. Furthermore, as edible fats and oils, spice-derived fats and oils, essential oils obtained from spices and fat extracts or herbs and citrus peels, etc., preferably 0.1 to 5% by mass of edible fat and oil-containing solubilized soy sauce as a whole Preferably, medium chain fatty acid triglyceride contained so as to be 0.2 to 3% by mass can also be used.

  Essential oils include citrus essential oils (eg, coconut, orange, lemon, lime, grapefruit), plant essential oils (peppermint oil, spearmint oil, flower essential oil, spice oil, etc.), oily extracts and their oleoresins, synthetic perfume compounds Oil-based blended fragrances can be used.

  As polyglycerol fatty acid ester having 18 or more carbon atoms, decaglycerin stearic acid ester is used alone or a combination of decaglycerin oleic acid ester and decaglycerin stearic acid ester is preferable. When using together decaglycerin oleate and decaglycerin stearate as polyglycerin fatty acid ester having 18 or more carbon atoms, the use ratio of both is preferably 0.1 to 5 with respect to the former 1 by mass ratio, The latter 0.5-2 is more preferable.

  The edible fat and oil-containing solubilized soy sauce of the present invention can further contain reduced starch syrup (eg, highly saccharified starch syrup) as an emulsion stabilizer, preferably 0 to 30% by mass, more preferably 0 to 14% by mass. .

  The edible oil-containing solubilized soy sauce of the present invention has a feature that the appearance retains the same color tone and transparency as that of soy sauce, despite containing a high concentration of edible oil (up to 10% by mass).

  In this way, the edible fat is made into ultrafine particles, and when it is uniformly dispersed in the soy sauce, it becomes a solubilized state, and its 1% by weight water diluted solution has a light transmittance of 80% or more and a transparent appearance. Become. In the 1% by weight water dilution of the edible fat-containing solubilized soy sauce of the present invention, it is important that the light transmittance is 80% or more, and the light transmittance is 80% or more, preferably 82% or more. Preferably, at 85% or more, an edible oil-containing solubilized soy sauce having the same color tone and transparency as the soy sauce can be produced.

  The edible fat and oil-containing solubilized soy sauce of the present invention has an appearance close to the color of soy sauce, and the transparency of the 1% by weight water diluted solution is close to that of soy sauce, so that it can be used as a soy sauce for soaking. . Especially when eating sashimi and meat that are delicious and delicious when the fats and oils contained in the food are used as soy sauce with solubilized soy sauce containing edible fats and oils, in the case of relatively inexpensive sashimi and meat for yakiniku It is useful because it can supplement oils and fats. Furthermore, when perfume oil such as wasabi oil and pepper oil or essential oil such as eggplant is blended with fats and oils, sashimi and yakiniku can be eaten with a rich flavor as soy sauce for sprinkling.

  The edible oil-containing solubilized soy sauce of the present invention can be further diluted with soy sauce and used.

  The present invention will be described more specifically with reference to the following examples.

[Example 1]
A composition containing soy sauce, edible oil and fat and polyglycerin fatty acid ester having 18 or more carbon atoms in a blending ratio shown in Table 1, using a clear mixer (Mtechnic Co., Ltd. model: CLM-0.8S), 70 ° C., Pre-emulsification was performed by treatment at 10,000 rpm for 10 minutes. Possible by passing the obtained pre-emulsified liquid once at 70 ° C. and 200 MPa using a counter-jet collision type atomizer (Starburst type: HJP-25005) manufactured by Sugino Machine, which is a high-pressure homogenization emulsifier. Solubilization was carried out to obtain a solubilized soy sauce containing edible fats and oils.

  About the obtained edible fat and oil-containing solubilized soy sauce, the light transmittance and particle size distribution median diameter (μm) at 660 nm of a 1% by weight water dilution were measured by the following methods, respectively. Moreover, the external appearance (color tone) of the edible fat-containing solubilized soy sauce was visually evaluated. Further, as the stability of the edible fat-containing solubilized soy sauce, the edible fat-containing solubilized soy sauce was stored at room temperature for 120 days, and then the presence or absence of separation of the soy sauce layer was visually evaluated. These results are shown in Table 1. In addition, in Table 1, the light transmittance in 660 nm of the 1 mass% water dilution liquid of low salt soy sauce is shown as a reference example.

(Measurement method of light transmittance)
A solubilized soy sauce containing edible fats and oils is dissolved in ion-exchanged water to give a 1% by weight water diluted solution as a test solution, and water is added using a white plate glass cell (Tokyo Glass Instrument Co., Ltd .: 10 × 10 × 45H). As a control solution, the transmittance (T%) at a wavelength of 660 nm is measured with a spectrophotometer (U-3310, manufactured by Hitachi, Ltd.).

(Measurement method of particle size distribution median diameter (μm) of edible fats and oils)
A solubilized soy sauce containing edible oil and fat is dissolved in ion-exchanged water to obtain a 1% by weight water diluted solution as a test solution, and the particle size distribution is measured by a laser diffraction / scattering particle size distribution measuring apparatus (manufactured by Yamato Scientific Co. : LA-950)).

[Comparative Examples 1-3]
Compositions were prepared by blending emulsifiers different from soy sauce, edible fats and oils and polyglycerin fatty acid esters having 18 or more carbon atoms at the blending ratios shown in Table 1. In Comparative Examples 1 and 2, these compositions were prepared in accordance with the method disclosed in Patent Document 1 (Japanese Patent Publication No. 61-48902). TK Homomixer (Primics Co., Ltd. Model: MARK II type f-model) The soy sauce containing edible fats and oils of Comparative Examples 1 and 2 was obtained by treating at 70 ° C. for 10 minutes at 10,000 rpm.

In Comparative Example 3, in the same manner as in Example 1, the composition was treated for 10 minutes at 70 ° C. and 10000 rpm using a clear mixer (M Technique Co., Ltd. model: CLM-0.8S) for preliminary emulsification. The pre-emulsified liquid obtained was processed by passing it once at 70 ° C. and 200 MPa using an atomizer (Starburst model: HJP-25005) manufactured by Sugino Machine Co. I got soy sauce.

  About the edible fat and oil containing soy sauce of Comparative Examples 1-3, it carried out similarly to Example 1, and measured the light transmittance and the particle size distribution median diameter (micrometer), and evaluated the external appearance (color tone) and stability. These results are shown in Table 1.

  As is apparent from the results shown in Table 1, the edible oil-containing solubilized soy sauce of the present invention had the same appearance (color tone) and light transmittance as that of soy sauce, and maintained long-term stability. On the other hand, all of the edible fat-containing soy sauces of Comparative Examples 1 to 3 had low light transmittance, poor appearance (color tone) and stability, and could not be used as a substitute for soy sauce.

[Examples 2 to 4 and Comparative Example 4]
Except having used the composition which mix | blended soy sauce, edible oil and fat, and the C18 or more polyglycerol fatty acid ester or the C14 polyglycerol fatty acid ester with the compounding ratio shown in Table 2, it carried out similarly to Example 1, An edible fat and oil-containing solubilized soy sauce and an edible fat and oil-containing soy sauce were obtained.
About the edible fat and oil-containing solubilized soy sauce of Examples 2 to 4 and the edible fat and oil-containing soy sauce of Comparative Example 4, the light transmittance and the particle size distribution median diameter (μm) were measured in the same manner as in Example 1, and the appearance (color tone). And stability was evaluated. These results are shown in Table 2. In addition, in Table 2, the compounding ratio and evaluation result about the edible fat and oil containing solubilized soy sauce of Example 1 were also described.

[Examples 5-7 and Comparative Examples 5-7]
Except having used the composition which mix | blended soy sauce, edible fats and oils, and the C18 or more polyglycerol fatty acid ester by the compounding ratio shown in Table 3, it is the same as Example 1, and edible fat-containing solubilized soy sauce and edible fat-containing Soy sauce was obtained.
About the edible fat-containing solubilized soy sauce of Examples 5-7 and the edible fat-containing soy sauce of Comparative Examples 5-7, the light transmittance and the particle size distribution median diameter (μm) were measured in the same manner as in Example 1, and the appearance ( Color tone). These results are shown in Table 3.

  From the results shown in Table 3, it was found that the blending amount of edible fats and oils was required to be 10% by mass or less with respect to the entire edible fat-containing solubilized soy sauce.

Example 8
(Edible oil-containing solubilized soy sauce containing sesame oil)
In Example 3, edible oil-containing solubilized soy sauce was obtained in the same manner as in Example 3 except that 7% by mass of medium chain fatty acid triglyceride and 3% by mass of sesame oil were used instead of 10% by mass of medium chain fatty acid triglyceride. It was.
About the obtained edible fat and oil-containing solubilized soy sauce, the light transmittance and the particle size distribution median diameter (μm) were measured in the same manner as in Example 1 to evaluate the appearance (color tone). These results are shown in Table 4. In addition, in Table 4, the compounding ratio and evaluation result about the edible fat and oil containing solubilized soy sauce of Example 3 were also described.

Example 9
(Solid soy sauce containing edible fat and oil containing wasabi oil)
In Example 1, edible fat-containing solubilized soy sauce was used in the same manner as in Example 1, except that 7% by mass of medium chain fatty acid triglyceride and 3% by mass of wasabi oil were used instead of 10% by mass of medium chain fatty acid triglyceride. Obtained.
About the obtained edible fat and oil-containing solubilized soy sauce, the light transmittance and the particle size distribution median diameter (μm) were measured in the same manner as in Example 1 to evaluate the appearance (color tone). These results are shown in Table 4. In addition, in Table 4, the compounding ratio and evaluation result about the edible fat and oil containing solubilized soy sauce of Example 1 were also described.

  From the results shown in Table 4, even if a fragrance oil such as sesame oil or wasabi oil is added to the edible fat, the color tone is the same as that of soy sauce, and the edible fat-containing solubilized soy sauce with high transparency of 1% by weight water dilution is obtained. You can see that

Claims (5)

  Fats and oils can be contained by solubilizing a composition containing 0.1 to 10% by weight of edible fats and oils, 0.1 to 10% by weight of polyglycerol fatty acid ester having 18 or more carbon atoms, and 70% by weight or more of soy sauce An edible fat-containing solubilized soy sauce, which is a solubilized soy sauce and has a light transmittance of 80% or more of a 1% by mass water dilution thereof.   The edible oil-containing solubilized soy sauce according to claim 1, wherein the composition contains 0.1 to 5% by mass of an essential oil as an edible oil.   The edible fat-containing solubilized soy sauce according to claim 1 or 2, wherein the edible fat is a medium chain fatty acid oil.   A composition containing 0.1 to 10% by weight of edible oil and fat, 0.1 to 10% by weight of polyglycerol fatty acid ester having 18 or more carbon atoms, and 70% by weight or more of soy sauce is processed with a high-pressure homogenizing emulsifier. A method for producing an edible oil-containing solubilized soy sauce, wherein the 1% by weight water dilution has a light transmittance of 80% or more.   The method for producing solubilized soy sauce containing edible fats and oils according to claim 4, wherein the composition is pre-emulsified by mixing and stirring before the composition is processed by a high-pressure homogenizing emulsifier.