JP2014233272A - O/w-type emulsified seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide, by targeting semi-solid emulsified foods such as mayonnaise-like foods, creamy foods, etc. not excluding topping materials, an o/w-type emulsified seasoning exhibiting, as a result of heating and subsequent cooling, a glossiness like that of a heated and melted cheese.SOLUTION: As an o/w-type emulsified seasoning exhibiting, as a result of heating and subsequent cooling, a glossiness like that of a heated and melted cheese, an o/w-type emulsified seasoning including pectin and a starch decomposition product while the pectin is being dispersed in a non-dissolved state is provided. An o/w-type emulsified seasoning including 0.1-5% (solid content standard) of yolk is also provided. An o/w-type emulsified seasoning exhibiting, in a case where the temperature of the o/w-type emulsified seasoning is elevated from 20°C to 90°C at a temperature elevation rate of 2.5°C/min and then lowered from 90°C to 20°C at a temperature lowering rate of 10°C/min, a complex viscosity continuing to decrease gradually while the temperature is being elevated from 20°C to 90°C and continuing to increase gradually while the temperature is being lowered from 90°C to 20°C is also provided.

Description

  The present invention relates to an oil-in-water emulsified seasoning. More specifically, the present invention relates to an oil-in-water type emulsified seasoning that exhibits a gloss like heat-melted cheese by heating and subsequent cooling.

The preference for heated cheese is high, and the frequency of using cheese for cooking is increasing. In recent years, the demand for cheese for cooking is increasing for both natural cheese and processed cheese.
Process cheese has a feature that it can be formed into a desired form after heating and melting and commercialized, and products with a wide variety of shapes such as block shapes and slice shapes are distributed in the market (Patent Document 1). .

  However, it is difficult to adjust the shape of the processed cheese when it is topped on a food product. For example, it cannot be discharged from a fine nozzle and linearly adhered to the food surface and solidified. . Therefore, the form of topping using process cheese is limited.

On the other hand, semi-solid emulsified foods such as mayonnaise-like foods and cream-like foods are applied to food surfaces such as bread, pizza, pasta, meat and vegetables, and seasoned on the food surface by heating with an oven, steamer, etc. Toppings can be formed while allowing the components to become familiar.
Such a semi-solid emulsified food is easy to form a curvilinear topping by being drawn from a narrow nozzle and drawn, and the degree of freedom of the topping form is high.

JP 2011-244791 A JP 2001-204375 A

As a mayonnaise-flavored topping material baked with bread or the like, a mixture of mayonnaise raw material and non-alphanated flour has been proposed (Patent Document 2).
However, with such semi-solid emulsified foods such as mayonnaise-like foods and cream-like foods including such a topping material, a gloss that melts cheese when heated is not obtained.

  Then, this invention solves the said subject, and provides the oil-in-water type emulsification seasoning which exhibits the gloss like the cheese which carried out heating and melting by heating and subsequent cooling.

  As a result of intensive research, the inventor of the present application surprisingly found that an oil-in-water emulsified seasoning containing pectin dispersed in a non-dissolved state and containing a starch degradation product was heated and melted by heating and then cooled. As a result, the present invention has been completed.

That is, the present invention
(1) contains pectin and starch degradation product,
The pectin is dispersed in an undissolved state,
Oil-in-water emulsified seasoning,
(2) In the oil-in-water emulsified seasoning according to (1),
Further containing an emulsifiable starch,
Oil-in-water emulsified seasoning,
(3) In the oil-in-water emulsified seasoning according to (1) or (2),
Contains 0.1-5% egg yolk (in terms of solid content),
Oil-in-water emulsified seasoning,
It is.
(4) In the oil-in-water emulsified seasoning according to any one of (1) to (3),
Complex when the oil-in-water emulsified seasoning is heated from 20 ° C. to 90 ° C. at a temperature rising rate of 2.5 ° C./min, and then cooled from 90 ° C. to 20 ° C. at a temperature decreasing rate of 10 ° C./min. Viscosity is
When the temperature is raised from 20 ° C to 90 ° C, it keeps decreasing gradually,
And when it falls from 90 ° C to 20 ° C, it continues to rise gradually.
Oil-in-water emulsified seasoning,
It is.

According to the oil-in-water emulsified seasoning of the present invention, an oil-in-water emulsified seasoning exhibiting a gloss like a heat-melted cheese can be provided by heating and subsequent cooling.
Thereby, it is possible to form a topping that is applied in a pattern with a high degree of freedom such as a line drawing and that has an appearance like a heat-melted cheese on the food surface.

1A and 1B are graphs showing the relationship between the temperature and the logarithmic value of the complex viscosity η * in the oil-in-water emulsified seasoning of Example 1. FIG. 2A and 2B are graphs showing the relationship between the temperature and the logarithmic value of the complex viscosity η * in the oil-in-water emulsified seasoning of Comparative Example 2. 3A and 3B are relationship diagrams between the temperature and the logarithmic value of the complex viscosity η * in the oil-in-water emulsified seasoning of Comparative Example 5.

  Hereinafter, the present invention will be described in detail with reference to the drawings. In the present invention, “parts” means “parts by mass” and “%” means “mass%” unless otherwise specified.

<Features of the present invention>
The oil-in-water emulsified seasoning of the present invention is characterized by exhibiting a gloss like cheese melted by heating and subsequent cooling.
Specifically, it contains pectin and a starch degradation product.
The pectin is dispersed in an undissolved state.

In addition, the oil-in-water emulsified seasoning of the present invention is characterized in that the temperature and complex viscosity of the oil-in-water emulsified seasoning itself have a relationship as shown in FIG.
Here, FIG. 1 shows the relationship between the temperature measured using a rheometer and the complex viscosity (temperature increase rate 2.5 ° C./min, measurement frequency 1 Hz) for the oil-in-water emulsified seasoning of the present invention. It is a thing. In the figure, the horizontal axis indicates the temperature from 20.0 ° C. to 90.0 ° C., and the vertical axis indicates the logarithmic value of the complex viscosity of the oil-in-water type emulsified seasoning.

  FIG. 1 shows that when the relationship between the temperature of the oil-in-water emulsified seasoning of the present invention and the logarithmic value of the complex viscosity is plotted on a graph, the complex viscosity continues to gradually decrease from 20 ° C. to 90 ° C. . When the temperature of the oil-in-water emulsified seasoning itself and the complex viscosity have such a relationship, when the oil-in-water emulsified seasoning of the present invention is heated, the state changes as when the cheese is melted by heating. Show.

  In addition, when the oil-in-water emulsified seasoning is heated and then cooled to room temperature, the pectin dissolved by heating is gelled, and the pectin and the starch degradation product react with each other, whereby the oil-in-water emulsified seasoning A glossy film is formed on the surface of the film. For this reason, the gloss like cheese cooled after heating can be exhibited.

<Oil-in-water emulsified seasoning>
The oil-in-water emulsified seasoning of the present invention contains pectin and starch degradation product, the pectin is dispersed in an undissolved state, and edible fats and oils are dispersed almost uniformly in the aqueous phase as oil droplets. It is an oil-in-water emulsified state.
The product form of the oil-in-water emulsified seasoning of the present invention includes mayonnaises containing edible oils and fats, vinegar and egg yolk, or acidic oil-in-water emulsified seasonings having a pH of 4.6 or less, such as semi-solid emulsified dressings , Cream sauce, white sauce, orange sauce and the like. Among these, acidic oil-in-water emulsified seasonings containing edible fats and oils, vinegar, and egg yolk can form toppings in a pattern with a high degree of freedom as drawn, while oil separation is particularly achieved by heating and subsequent cooling. It tends to cause solidification and has a completely different appearance from the heat-melted cheese. However, according to the present invention, even such an acidic oil-in-water emulsified seasoning exhibits a gloss like heat-melted cheese by heating and subsequent cooling. Therefore, the present invention can be suitably implemented in such an acidic oil-in-water type emulsified seasoning.

<Pectin>
The oil-in-water emulsion seasoning of the present invention contains pectin.
As the pectin used in the oil-in-water emulsified seasoning of the present invention, any pectin can be used as long as it can give the relationship shown in FIG. 1 to the temperature and complex viscosity of the oil-in-water emulsified seasoning itself. But you can.
For example, among all α-D-galacturonic acids constituting pectin, high methoxy pectin (HM pectin) in which the ratio of galacturonic acid existing in the form of methyl ester is 50% or more, or less than 50% low methoxy Examples include pectin (LM pectin), which can be used alone or in combination.
In particular, the temperature and complex viscosity of the oil-in-water emulsified seasoning itself are likely to have a relationship as shown in FIG. 1, and when the oil-in-water emulsified seasoning is heated and then cooled, it is like heat-melted cheese. HM pectin is preferably used because it is easily glossy, and HM pectin having an esterification degree of 60 to 80% is preferably used.
In the present invention, “degree of esterification of pectin” refers to the proportion of galacturonic acid present in the form of methyl ester among all α-D-galacturonic acids constituting pectin.

<Dispersed state of pectin>
The oil-in-water emulsion seasoning of the present invention is obtained by dispersing pectin in an undissolved state.
In the present invention, the non-dissolved state means that part or all of the pectin is not dissolved in water, and the pectin in this state is dispersed almost uniformly in the oil-in-water emulsion seasoning. That is, in the oil-in-water type emulsified seasoning of the present invention, at least a part or all of pectin is present without being dissolved, and more specifically, pectin is present as particles in a swollen (absorbed) state. Yes.
In general, pectin is partly soluble in cold water depending on the molecular weight and purification method, but it is difficult to completely dissolve. Therefore, conventionally, when using pectin for an oil-in-water emulsified seasoning, the pectin has been heated and melted in a state of being dispersed in an aqueous phase. Therefore, in the present invention, in order to disperse the pectin almost uniformly in the oil-in-water emulsified seasoning in an undissolved state, unlike the conventional method of using pectin, in the production process of the oil-in-water emulsified seasoning, It is necessary to produce without heating at a temperature exceeding 70 ° C. near the melting point of pectin.

<Pectin content>
The oil-in-water emulsified seasoning of the present invention depends on the type of pectin, but the pectin is 0.3% or more so that it can be sufficiently heated and melted like cheese by heating and subsequent cooling. It can be contained, and further 0.5% or more can be contained.
In addition, pectin is easy to form a topping that is easy to discharge from a narrow-mouth nozzle and has a high degree of freedom for line drawing, etc., and to easily obtain a good texture when the oil-in-water emulsified seasoning is cooled after heating. 2% or less, and further 1.5% or less.

<Starch degradation product>
The oil-in-water emulsified seasoning of the present invention contains a starch degradation product.
As the starch degradation product used in the oil-in-water emulsion seasoning of the present invention, any starch degradation product that can give the relationship shown in FIG. 1 to the temperature and complex viscosity of the oil-in-water emulsion seasoning itself. Any of these may be used.
For example, dextrin obtained by decomposing starches such as potato starch, corn starch, waxy corn starch, tapioca starch, maltodextrin, starch syrup and the like.

In particular, the temperature and complex viscosity of the oil-in-water emulsified seasoning itself are likely to have a relationship as shown in FIG. 1, and when the oil-in-water emulsified seasoning is heated and then cooled, it is like heat-melted cheese. It is preferable to use a starch decomposition product of DE9 or higher, and further to use a starch decomposition product of DE11 or higher, and further DE15 or higher, because it is easy to exhibit gloss.
Further, when the oil-in-water emulsified seasoning is heated and then cooled, a starch degradation product of DE 40 or less is preferably used so that a glossy film can be easily formed on the surface of the oil-in-water emulsification seasoning, and further DE 25 or less. It is recommended to use a starch degradation product.
Note that DE is an index representing the degree of decomposition in the starch decomposition product, and the degree of decomposition increases as the DE value increases.

<Content of starch degradation product>
Although the oil-in-water type emulsified seasoning of the present invention depends on the type of starch decomposition product, the starch decomposition product is 3 in order to sufficiently exhibit a gloss like heat-melted cheese by heating and subsequent cooling. % Or more, and further 5% or more can be contained.
In addition, it is easy to form a topping that is easy to be discharged from a narrow nozzle and has a high degree of freedom for line drawing, etc., and starch so that a good texture can be obtained when the oil-in-water emulsified seasoning is cooled after heating. The decomposition product can be contained in an amount of 20% or less, and further 15% or less.

<Emulsifier>
The oil-in-water emulsified seasoning of the present invention is, for example, egg yolk, egg white, whole egg, lecithin, lysolecithin, milk protein, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, emulsifying property. Starch and the like can be contained.

<Emulsifying starch>
The oil-in-water emulsion seasoning of the present invention can further contain an emulsifiable starch.
The emulsifiable starch used in the oil-in-water emulsified seasoning of the present invention is not particularly limited as long as it is edible and has emulsifying properties.
For example, processed starch having emulsifying properties can be mentioned, and in particular, the temperature and complex viscosity of the oil-in-water emulsified seasoning itself can be easily given the relationship shown in FIG. Treated starch may be used. The treated starch may be further partially decomposed with an acid, partially decomposed with an enzyme, or may be pregelatinized.

<Content of emulsifiable starch>
The oil-in-water emulsified seasoning of the present invention can contain 0.1 to 5% of an emulsifiable starch, and further contains 0.5 to 3% or more, depending on the content of egg yolk described later. it can.
When the content of the emulsifiable starch is within the above range, it contributes to the refinement of oil droplets before heating the oil-in-water emulsified seasoning and the resulting viscosity expression and stabilization of the oil-in-water emulsified seasoning. Furthermore, the relationship as shown in FIG. 1 can be easily given to the temperature and complex viscosity of the oil-in-water emulsified seasoning itself.

<Yellow>
The oil-in-water emulsified seasoning of the present invention can further contain 0.1 to 5% (in terms of solid content) of egg yolk. In particular, the egg yolk should be contained in an amount of 0.5 to 4% (in terms of solid content) so that the temperature and complex viscosity of the oil-in-water emulsified seasoning itself can be easily given the relationship shown in FIG. Furthermore, it is good to contain 1-3% (solid content conversion).
Moreover, when content of egg yolk is the said range, it contributes to refinement | miniaturization of the oil droplet before heating an oil-in-water type emulsified seasoning, and the viscosity expression and stabilization of the oil-in-water type emulsified seasoning by it.

The egg yolk used in the oil-in-water emulsified seasoning of the present invention is not particularly limited as long as it is an egg yolk commonly used for food. For example, with raw egg yolk, the raw egg yolk is sterilized, frozen, spray-dried or freeze-dried, etc., phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or protease, etc. Examples include those subjected to one or two or more treatments such as enzyme treatment, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, and mixed treatment with salt or saccharide. In particular, from the viewpoint of stabilizing the dispersion state of the oil droplets, the egg yolk that has been subjected to the above-described enzyme treatment, in particular, the egg yolk that has been subjected to the enzyme treatment with phospholipase A1 or phospholipase A2,
That is, lysed egg yolk can be mentioned.

<Edible oils and fats>
In the oil-in-water emulsified seasoning of the present invention, the oil phase can contain edible fats and oils as a main component.
The edible oil and fat is not particularly limited as long as it is various edible oils and fats used in conventional oil-in-water type emulsion seasonings. Specifically, for example, rapeseed oil, soybean oil, corn oil, safflower oil, Sunflower oil, cottonseed oil, sesame oil, rice oil, palm oil, palm olein, olive oil, peanut oil, palm oil, perilla oil, milk fat, beef tallow, lard, fish oil and other animal or vegetable oils or refined oils thereof, medium chain fatty acid triglycerides, One or two or more types of oils and fats obtained by chemical or enzymatic treatment such as transesterified oil can be blended.
Moreover, as these edible fats and oils, you may mix | blend with the raw material containing edible fats and oils, such as fresh cream and milk.

<Contents of edible fats and water>
The amount of the edible oil / fat may be about the same as that of a general oil-in-water emulsified seasoning. In particular, the temperature and complex viscosity of the oil-in-water emulsified seasoning itself are as shown in FIG. When the oil-in-water type emulsified seasoning of the present invention is heated, it is easy to show a state change like when the cheese is melted by heating, so the amount of edible oil and fat is 10 to 40%. It is good and it is good to set it as 10 to 35%.
Moreover, while making an edible oil and fat into the said range, and making the water content of an oil-in-water type emulsified seasoning into 35-70%, further to the temperature and complex viscosity of the oil-in-water type emulsified seasoning itself in FIG. It is easy to give the relationship as shown, and when the oil-in-water emulsified seasoning of the present invention is heated, it is possible to easily show the state change as when the cheese is melted by heating.

<Other ingredients>
In the oil-in-water emulsified seasoning of the present invention, various raw materials usually used in oil-in-water emulsified seasonings can be appropriately selected and contained in addition to the above components within the range not impairing the effects of the present invention. . For example, vinegar (brewed vinegar), acidulants such as citric acid, lactic acid, lemon juice, various seasonings such as sodium glutamate, salt, sugar, thickening polysaccharides (excluding pectin) such as xanthan gum, ascorbic acid or its salts Antioxidants such as vitamin E, various extracts, spices such as pepper powder, pepper, various proteins and their degradation products, diced boiled eggs, pickled cucumbers, onions, parsley, etc. be able to. Among these, it is good to contain salt, a seasoning, and saccharides at least.

<Viscosity>
When the oil-in-water emulsified seasoning of the present invention is applied to the surface of a food and heated with an oven, a steamer or the like, the temperature and complex viscosity of the oil-in-water emulsified seasoning itself have a relationship as shown in FIG. It is preferable that it is 50 Pa · s or more, more preferably 75 Pa · s or more, and more preferably 100 Pa · s or more so that it is easy and does not sag from the food surface even if the state changes.
In addition, it is easy to form a topping that is easy to discharge from a narrow-mouth nozzle and has a high degree of freedom such as line drawing, and so that the oil-in-water emulsified seasoning can be easily cooled and then obtained a good texture. Is preferably 500 Pa · s or less, and more preferably 450 Pa · s or less.

  Here, the viscosity of the oil-in-water emulsified seasoning of the present invention is such that the viscosity is 37.5 Pa · s or more and less than 75 Pa · s under the condition that the sample temperature is 25 ° C. and the rotation speed is 2 rpm. Rotor no. 4, when 75 Pa · s or more and less than 150 Pa · s, rotor No. 5, when it is 150 Pa · s or more and less than 375 Pa · s, the rotor No. No. 6, 375 Pa · s or more, rotor No. 7 is a value calculated from the reading one minute after the start of measurement.

<Dynamic viscosity characteristics: Relationship between temperature of oil-in-water emulsified seasoning itself and complex viscosity>
The oil-in-water emulsified seasoning of the present invention is characterized in that the temperature and complex viscosity of the oil-in-water emulsified seasoning itself have a relationship (dynamic viscosity characteristic) as shown in FIGS. 1A and 1B.
Specifically, the complex viscosity is measured by raising the temperature from 20.0 ° C. to 90.0 ° C. at a rate of temperature increase of 2.5 ° C./min of the oil-in-water emulsified seasoning of the present invention, and the temperature and complex viscosity are measured. When the logarithmic value of the ratio is plotted on a graph, the complex viscosity continues to gradually decrease from 20 ° C. to 90 ° C. (FIG. 1A).
Further, after the temperature was raised to 90.0 ° C., the complex viscosity was measured by lowering the temperature from 90.0 ° C. to 20.0 ° C. at a rate of 10 ° C./min of the oil-in-water emulsified seasoning of the present invention. When the relationship of the logarithmic value of the viscosity is plotted on a graph, the complex viscosity gradually increases from 90 ° C. to 20 ° C., and returns to a complex viscosity almost equal to that before the temperature rise.

  Here, the complex viscosity can be measured using a rheometer. Examples of the rheometer include “ARES-RFS”, “AR-2000”, “AR-G2” (manufactured by TA Instruments), “RS600” (manufactured by Thermo Harke), “MCR”. High-precision rheometers such as “−501” and “MCR-301” (manufactured by Anton Paar) can be used.

  In order to make the temperature and complex viscosity of the oil-in-water emulsified seasoning itself of the present invention have the relationship as shown in FIG. 1, it contains pectin and starch degradation product, and the pectin is dispersed in an undissolved state. It only has to be.

1A, 2A and 3A show the relationship between temperature and complex viscosity (temperature increase rate 2.5 ° C./min, measurement frequency 1 Hz), the oil-in-water emulsified seasoning of the present invention, and various conventional oil-in-water solutions. This shows the type emulsified seasoning. In the figure, the horizontal axis indicates the temperature from 20.0 ° C. to 90.0 ° C., and the vertical axis indicates the logarithmic value of the complex viscosity of various oil-in-water type emulsified seasonings.
On the other hand, FIGS. 1B, 2B, and 3B show the relationship between temperature and complex viscosity (temperature decrease rate 10 ° C./min, measurement frequency 1 Hz), the oil-in-water emulsified seasoning of the present invention, and various conventional oil-in-water types. It shows about an emulsified seasoning. In the figure, the horizontal axis indicates the temperature from 90.0 ° C. to 20.0 ° C., and the vertical axis indicates the logarithmic value of the complex viscosity of various oil-in-water emulsified seasonings.

Specifically, FIGS. 1 to 3 show the relationship between the temperature of the following oil-in-water emulsified seasoning itself and the complex viscosity.
1A and B: Oil-in-water emulsified seasoning of Example 1 described later FIG. 2A and B: Oil-in-water emulsified seasoning of Comparative Example 2 described later FIG. 3A and B: Oil-in-water emulsified seasoning of Comparative Example 5 described later Fee

Referring to FIG. 1A, the complex viscosity of the oil-in-water emulsified seasoning of Example 1 gradually decreases from 20 ° C. to 90 ° C.
Referring to FIG. 1B, the oil-in-water emulsified seasoning of Example 1 gradually increases in complex viscosity from 90 ° C. to 20 ° C., and returns to a complex viscosity almost equal to that before the temperature rise.
Such dynamic viscosity characteristics occur when pectin and starch degradation products are contained and the pectin is dispersed in an undissolved state. In this case, when the oil-in-water emulsified seasoning of the present invention is heated, the state changes as when the cheese is melted by heating, and after cooling, it exhibits a gloss like that of heat-melted cheese.

Referring to FIG. 2A, the oil-in-water emulsified seasoning of Comparative Example 2 has a complex viscosity that gradually decreases between 20 ° C. and 40 ° C., and gradually increases between 40 ° C. and 70 ° C., Between about 70 ° C. and 90 ° C., it greatly increases with increasing temperature.
Referring to FIG. 2B, in the oil-in-water emulsified seasoning of Comparative Example 2, the complex viscosity increases greatly from 90 ° C. to 20 ° C. as the temperature decreases, and before the temperature rises from 20 ° C. to 90 ° C. Complex viscosity increases significantly.
Such dynamic viscosity characteristics occur when thickening polysaccharides other than pectin are dispersed in an undissolved state. In this case, when the oil-in-water type emulsified seasoning is heated, the viscosity rapidly increases during the heating, so that the state does not change as when the cheese is melted by the heating. Moreover, since viscosity increases significantly by cooling after heating, it does not exhibit gloss like cheese melted by heating.

Referring to FIG. 3A, the oil-in-water emulsified seasoning of Comparative Example 5 has a complex viscosity that gradually decreases between 20 ° C. and 80 ° C., but increases between 80 ° C. and 90 ° C. with increasing temperature. Greatly decreases.
Referring to FIG. 3B, the oil-in-water emulsified seasoning of Comparative Example 5 has a complex viscosity that greatly decreases with a temperature drop from 90 ° C. to 20 ° C., and the complex viscosity is significantly higher than before the temperature rise. descend.
Such dynamic viscosity characteristics are obtained with conventional common mayonnaise-like foods. In this case, when the oil-in-water type emulsified seasoning is heated, the viscosity rapidly decreases due to oil separation during the heating, and the moisture evaporates at that time. I don't have it.

<Method for producing oil-in-water emulsified seasoning>
The method for producing an oil-in-water emulsified seasoning of the present invention is a method for producing pectin without heating to 70 ° C. or higher when dispersed in an aqueous phase, and to 70 ° C. or higher when pectin is dispersed in an aqueous phase. Except for not heating, conventional methods can be followed.
That is, after pectin is dispersed in the aqueous phase in advance, the aqueous phase is mixed and emulsified with the oil phase, or after pectin is dispersed in the oil phase in advance, the oil phase is mixed and emulsified with the aqueous phase. However, pectin is dispersed in the aqueous phase after mixed emulsification.
Therefore, in order to produce the oil-in-water emulsified seasoning of the present invention in which pectin is dispersed in an undissolved state in the aqueous phase, the pectin is dispersed in the aqueous phase before mixing and emulsifying the aqueous phase and the oil phase. Alternatively, the pectin may be dispersed after mixing and emulsification of the aqueous phase and the oil phase, but in any case the pectin is dispersed in the aqueous phase at 70 ° C. or higher. Do not heat.

More specifically, the method for producing an oil-in-water emulsified seasoning according to the present invention, for example, as a water phase raw material, pectin, starch degradation product, emulsifier and seasoning are uniformly mixed at less than 70 ° C. and mixed with a mixer or the like. Examples include a method in which an oil phase raw material is poured and coarsely emulsified with stirring, and then finely emulsified with a colloid mill or the like and then filled and sealed in a bottle container or a glass container.
In contrast, when the pectin is heated to 70 ° C. or higher in a state where the pectin is dispersed in the aqueous phase, most of the pectin starts to dissolve at 60 to 100 ° C. Therefore, the undissolved pectin is dispersed in a sufficient amount in the aqueous phase. Even if the oil-in-water emulsified seasoning is heated and then cooled, it becomes difficult to exhibit a gloss like heat-melted cheese.

  Hereinafter, the oil-in-water emulsified seasoning of the present invention will be further described based on Examples and Comparative Examples. Note that the present invention is not limited to this.

[Example 1]
(1) Preparation of oil-in-water emulsified seasoning A mayonnaise-like food was prepared as an oil-in-water emulsified seasoning at the following blending ratio. That is, homomixer of vinegar (acetic acid degree 4%), fresh water, dextrin (DE18), raw egg yolk, salt, sugar, pectin, sodium glutamate, pepper powder, xanthan gum MA) and stirred to prepare an aqueous phase. Next, the edible vegetable oil was gradually added to the aqueous phase while stirring with a homomixer to roughly emulsify, and further emulsified with a colloid mill. Next, the obtained emulsion is made of a three-layer laminate resin having a capacity of 300 mL and filled into a flexible tube container having a discharge hole for the content having a diameter of 10 mm at the tip, thereby the mayonnaise of the present invention. A similar food was prepared.
In the oil-in-water emulsified seasoning of this example, dextrin (DE18) was used as a starch degradation product.
The obtained mayonnaise-like food had a viscosity (25 ° C.) of 300 Pa · s.

<Combination ratio>
(Oil phase)
Edible vegetable oil 30%
(Water phase)
Table vinegar (acetic acidity 4%) 26%
Dextrin (DE18) 10%
Raw egg yolk (solid content 50%) 6%
Salt 4%
Sodium octenyl succinate starch 2%
HM pectin (degree of esterification 72%) 2%
2% sugar
Sodium glutamate 0.5%
Pepper powder 0.5%
Xanthan gum 0.4%
Shimizu Residues ――――――――――――――――――――――――――――
Total 100%

(2) Evaluation of oil-in-water emulsified seasoning (2-1) Change in state by heating and evaluation of gloss after cooling Slice the mayonnaise-like food of Example 1 obtained from the discharge hole of the flexible tube container Squeezing while pressing on the entire cut surface of the bread, the topping was formed so as to have a square shape (about 2 mm thick) with a side of 5 cm. Moreover, as a control, a commercially available “melting” type sliced cheese (thickness 2 mm) was cut into a square shape with a side of 5 cm and placed on bread. Next, each was fired in an oven (200 ° C., 10 minutes), cooled to room temperature, and then visually evaluated according to the following criteria.

<Evaluation criteria for state change due to heating>
A: Elongates and spreads to the same extent as the control, and has excellent extensibility by heating.
B: It is harder to extend than the control, and is slightly inferior in extensibility by heating, but is not problematic.
C: Almost no change before heating, less stretchable than control, and poor extensibility by heating.

<Evaluation criteria for gloss after heating and cooling>
A: It has the same gloss as the control.
B: Slightly less glossy than the control, but no problem.
C: The surface is bumpy or dull and there is no gloss like the control.

  Table 1 shows the results of evaluation of the obtained mayonnaise-like food of Example 1 according to the above evaluation criteria.

(2-2) Measurement of dynamic viscosity characteristics The dynamic viscosity characteristics of the mayonnaise-like food of Example 1 were measured under the following measurement conditions to determine the relationship between temperature and complex viscosity.

<Measurement conditions>
・ Measurement device: Rheometer AR-G2 (TA Instruments Japan Co., Ltd.)
・ Geometry: Φ40mm parallel plate, made of aluminum ・ Gap: 1400μm
Measurement mode: Temperature change measurement (Temperature ramp)
-Initial temperature setting: 20.0 ° C (measured after equilibration for 3 minutes after reaching the measurement temperature)
・ Temperature rise setting: Temperature rise from 20.0 ° C. to 90.0 ° C. ・ Temperature rise rate: 2.5 ° C./min ・ Temperature drop setting: Temperature fall from 90.0 ° C. to 20.0 ° C. Minute / Dynamic strain (fixed): 0.01%
Amplitude frequency (fixed): 6.283 rad / s (1 Hz)
-Sample amount: about 2g
-Evaluation value: η * (Pa · s): Complex viscosity

For the mayonnaise-like food of Example 1, the complex viscosity was measured by raising the temperature from 20.0 ° C. to 90.0 ° C. at the rate of temperature increase of 2.5 ° C./min. The result of obtaining the relationship is shown in FIG. 1A. Also, after raising the temperature to 90.0 ° C., the complex viscosity was measured by lowering the temperature from 90.0 ° C. to 20.0 ° C. at a temperature drop rate of 10 ° C./min, and the result of calculating the relationship between temperature and complex viscosity was obtained. Shown in FIG. 1B.
When the relationship between the temperature of the oil-in-water emulsified seasoning of the present invention and the logarithmic value of the complex viscosity is plotted on a graph, the complex viscosity gradually decreases from 20.0 ° C. to 90.0 ° C. from FIG. 1A. I understand that it will continue. On the other hand, from FIG. 1B, it can be seen that the complex viscosity gradually increases from 90.0 ° C. to 20.0 ° C., and returns to a complex viscosity substantially equal to that before the temperature rise.

[Example 2]
The mayonnaise-like food of Example 1 was the same as Example 1 except that LM pectin (degree of esterification 33%) was used instead of HM pectin (degree of esterification 72%) in the mayonnaise-like food of Example 1. A food was prepared.
The viscosity of the obtained mayonnaise-like food of Example 2 was 210 Pa · s.
Moreover, the state change by heating and the gloss after cooling were evaluated similarly to Example 1. As a result, in the mayonnaise-like food of Example 2, the evaluation of the state change by heating was B, and the gloss evaluation after heating and cooling was A.

(Pectin dissolved state)
[Comparative Example 1]
In the preparation of mayonnaise-like food of Example 1, after heating the prepared aqueous phase part to 70 ° C., the edible vegetable oil was gradually added and coarsely emulsified while stirring the aqueous phase part. A mayonnaise-like food was prepared in the same manner. The viscosity of the obtained mayonnaise-like food of Comparative Example 1 was 520 Pa · s.
Moreover, the state change by heating and the gloss after cooling were evaluated similarly to Example 1. The results are shown in Table 1.

[Comparative Example 2]
A mayonnaise-like food of Comparative Example 2 was prepared in the same manner as in Example 1 of JP-A No. 2010-154818. That is, a conventional mayonnaise-like food for topping formation containing no pectin was prepared. The viscosity of the obtained mayonnaise-like food of Comparative Example 2 was 150 Pa · s.

<Combination ratio>
(Oil phase)
Edible vegetable oil 40%
(Water phase)
Vinegar (acetic acidity 10%) 10%
Raw egg yolk (solid content 50%) 10%
3% salt
Tamarind seed gum (heat solubility) 1%
Gelatin (heat solubility) 1%
Sodium glutamate 0.3%
Shimizu Residues ――――――――――――――――――――――――――――
Total 100%

  As in Example 1, the state change due to heating and the gloss after cooling were evaluated. The results are shown in Table 1.

Similar to the mayonnaise-like food of Example 1, dynamic viscosity characteristics were measured to determine the relationship between temperature and complex viscosity. The results are shown in FIGS.
2A, the complex viscosity gradually decreases between 20 ° C. and 40 ° C., gradually increases between 40 ° C. and 70 ° C., and increases between about 70 ° C. and 90 ° C. as the temperature increases. It can be seen that it increases greatly.
From FIG. 2B, it can be seen that the complex viscosity increases greatly as the temperature drops from 90 ° C. to 20 ° C., and the complex viscosity increases significantly compared to before the temperature rises.

  From the results shown in Table 1, it can be seen that the pectin is dispersed in an undissolved state, and thus, by heating and subsequent cooling, a gloss like a cheese melted by heating is exhibited.

[Examples 3, 4, 5, 6 and Comparative Example 3]
The mayonnaise-like foods of Examples 3, 4, 5, and 6 were used in the same manner as in Example 1 except that the starch degradation product shown in Table 2 was used instead of dextrin (DE18) in the mayonnaise-like foods of Example 1. Was prepared.
Moreover, the mayonnaise-like foodstuff of the comparative example 3 was prepared like Example 1 except not mix | blending a starch degradation product and having replaced the reduced part with fresh water.

  For the mayonnaise-like foods of Examples 3, 4, 5, 6 and Comparative Example 3 obtained, the change in state due to heating and the gloss after cooling were evaluated in the same manner as in Example 1. The results are shown in Table 2.

  From the results of Table 2, it can be seen that the inclusion of a starch decomposition product of DE 9 to 25 gives a gloss like cheese melted by heating and subsequent cooling.

No emulsifying starch [Example 7]
The mayonnaise-like food of Example 7 was prepared in the same manner as in Example 1 except that the sodium octenyl succinate was not added to the mayonnaise-like food of Example 1 and the reduced amount was replaced with fresh water. The viscosity of the obtained mayonnaise-like food of Example 5 was 250 Pa · s.

  About the obtained mayonnaise-like foodstuff of Example 7, the state change by heating and the gloss after cooling were evaluated similarly to Example 1. As a result, the evaluation of the state change by heating was B, and the evaluation of the gloss after cooling was A.

[Example 8]
In the mayonnaise-like food of Example 1, the amount of raw egg yolk was 9%, and the amount of increase was the same as that of Example 1 except that the amount of fresh water was reduced. Prepared. The viscosity of the obtained mayonnaise-like food of Example 8 was 330 Pa · s.

  About the obtained mayonnaise-like foodstuff of Example 8, the state change by heating and the gloss after cooling were evaluated similarly to Example 1. As a result, the evaluation of the state change by heating was B, and the evaluation of the gloss after cooling was A.

[Comparative Example 4]
A mayonnaise-like food of Comparative Example 4 was prepared in the same manner as in Example 1 except that the following blending ratio was used. That is, a conventional mayonnaise-like food was prepared.

<Combination ratio>
(Oil phase)
Edible vegetable oil 75%
(Water phase)
Vinegar (4% acetic acid conversion) 11%
Raw egg yolk (solid content 50%) 10%
Salt 1%
Sodium glutamate 0.3%
Shimizu Residues ――――――――――――――――――――――――――――
Total 100%

Similar to the mayonnaise-like food of Example 1, dynamic viscosity characteristics were measured to determine the relationship between temperature and complex viscosity. The results are shown in FIG.
FIG. 3A shows that the complex viscosity gradually decreases between 20 ° C. and about 80 ° C., but greatly decreases with increasing temperature between about 80 ° C. and 90 ° C.
Further, FIG. 3B shows that the complex viscosity decreases greatly from 90 ° C. to 20 ° C. as the temperature drops, and the complex viscosity decreases significantly before the temperature rises.

[Example 9]
As an oil-in-water emulsified seasoning of Example 9, a cream sauce was prepared at the following blending ratio. That is, fresh cream, butter, dextrin (DE18), sodium starch octenyl succinate, HM pectin (degree of esterification 60%), salt and fresh water were placed in a mixer and mixed with stirring. Next, the cream sauce of Example 9 was prepared by filling the obtained mixture into a three-layer laminate container having a capacity of 300 g.
The cream sauce of Example 9 obtained had a viscosity of 200 Pa · s.

<Combination ratio>
(Oil phase)
Fresh cream 50%
Rapeseed oil 8%
5% butter
(Water phase)
Dextrin (DE18) 10%
Sodium octenyl succinate starch 2%
HM pectin (esterification degree 60%) 2%
Salt 1%
1% sugar
Chicken bouillon 1%
Onion powder 1%
Shimizu Residues ――――――――――――――――――――――――――――
Total 100%

  As in Example 1, the state change due to heating and the gloss after cooling were evaluated. As a result, the change in state due to heating expanded and spread to the same extent as the control, and the extensibility due to heating was excellent. Further, the gloss after heating and cooling had the same level of gloss as the control.

Claims (4)

Contains pectin and starch degradation product,
The pectin is dispersed in an undissolved state,
Oil-in-water emulsified seasoning. In the oil-in-water emulsified seasoning according to claim 1,
Further containing an emulsifiable starch,
Oil-in-water emulsified seasoning. In the oil-in-water emulsified seasoning according to claim 1 or 2,
Contains 0.1-5% egg yolk (in terms of solid content),
Oil-in-water emulsified seasoning. In the oil-in-water emulsified seasoning according to any one of claims 1 to 3,
Complex when the oil-in-water emulsified seasoning is heated from 20 ° C. to 90 ° C. at a temperature rising rate of 2.5 ° C./min, and then cooled from 90 ° C. to 20 ° C. at a temperature decreasing rate of 10 ° C./min. Viscosity is
When the temperature is raised from 20 ° C to 90 ° C, it keeps decreasing gradually,
And when it falls from 90 ° C to 20 ° C, it continues to rise gradually.
Oil-in-water emulsified seasoning.

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