JP2015039351A - Emulsion-like seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an emulsion-like seasoning which can be easily entangled with vegetable, hardly causes dripping after entangled, and has an enhanced flavor unique to anchovy.SOLUTION: The emulsion-like seasoning includes egg yolk, a ground product of anchovy and a thickener. A content of the edible oil of the emulsion-like seasoning is 20 to 65%. The edible oil content relative to 1 part of the ground product of anchovy is 1 to 30 parts. When a load is applied to the emulsion-like seasoning at a temperature of 25°C using a texture analyzer having a plunger diameter of 20 mm, at a descending speed of 10 mm/sec into a penetration depth of 20 mm, the emulsion-like seasoning has a hardness of 150 to 300 g. When the plunger is then released from the emulsion-like seasoning at an ascending speed of 10 mm/sec, the emulsion-like seasoning has an adhesion of 20 to 40 g sec.

Description

The present invention relates to a seasoning used in association with ingredients such as vegetables.
More specifically, the present invention relates to an emulsified seasoning that, despite being easily entangled with vegetables, the seasoning is less likely to drip after entanglement, and furthermore, the flavor unique to anchovies can be felt strongly.

  Conventionally, when eating vegetables, a method of eating with seasonings such as dressing and mayonnaise has been used. On the other hand, in recent years, a new eating method has been proposed in which a seasoning such as a Bagna cauda sauce that uses anchovies as a food ingredient such as bread is dipped and eaten mainly in restaurants and the like (Patent Document 1). Patent Document 2).

  However, when such a seasoning is entangled with vegetables, unlike the case of using it for bread, there is a problem that the seasoning that is attached to the mouth before being eaten drops from the ingredients. Such dripping is considered to be difficult for the seasoning to adhere because the surface of the vegetable has few irregularities unlike bread.

JP 2010-263866 A JP 2004-261031 A

Therefore, the present inventor has devised a way to increase the viscosity by adding a large amount of thickener to the seasoning so that the seasoning after being entangled with vegetables is less likely to sag.
However, in that case, although the viscosity becomes high, there is a problem that the seasoning becomes difficult to get entangled with vegetables when dipping. In addition, by adding a large amount of thickener, the anchovy-specific flavor was weakened and the satisfaction was lacking.

  For this reason, there is a strong demand for the production of a seasoning that is easy to entangle with vegetables, but does not easily drop off after entanglement, and that the flavor unique to anchovies is felt strongly.

  Therefore, an object of the present invention is to provide an emulsified seasoning that is easy to entangle with vegetables, but the seasoning is less likely to drip after entanglement, and furthermore, the flavor unique to anchovies can be felt strongly.

  The inventors of the present invention have intensively studied to achieve the above object. As a result, if a specific raw material is contained in a specific amount and further adjusted so that the hardness when brought into contact with the food and the adhesion when separated from the food are in a specific state, it is likely to be entangled with vegetables. Nevertheless, the present inventors have found that it is possible to obtain an emulsified seasoning in which the seasoning is difficult to drip after being entangled, and furthermore, the flavor unique to anchovies can be felt, and the present invention has been completed.

That is, the present invention
(1) An emulsified seasoning containing egg yolk, anchovy pulverized product, thickener, and an edible fat content of 20 to 65%,
The edible fat content for 1 part of the anchovy pulverized product is 1 to 30 parts,
Using a texture analyzer with a plunger diameter of 20 mm, the hardness is 150 to 300 g when the plunger is moved 20 mm into the emulsified seasoning at a temperature of 25 ° C. at a descending speed of 10 mm / second and a load is applied. ,
Thereafter, the adhesiveness when the plunger is separated from the emulsified seasoning at a rising speed of 10 mm / second is 20 to 40 g · sec, the emulsified seasoning,
(2) The emulsified seasoning according to (1), wherein the viscosity of the emulsified seasoning is 10 to 40 Pa · s at a temperature of 25 ° C.,
(3) The emulsified seasoning according to (1) or (2), wherein the emulsified seasoning is contained in a cup container,
It is.

  ADVANTAGE OF THE INVENTION According to this invention, although it is easy to entangle with vegetables, it can be easily obtained the emulsified seasoning which a seasoning is hard to drip after entanglement, and also the flavor peculiar to anchovy is strongly felt. Therefore, further expansion of demand for foodstuffs, especially seasonings that dip vegetables, can be expected.

  The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

<Features of the present invention>
The emulsified seasoning of the present invention is an emulsified seasoning containing egg yolk, anchovy pulverized product, thickener, and an edible fat content of 20 to 65%, containing edible fat and oil for 1 part of anchovy pulverized product. When using a texture analyzer with a plunger diameter of 20 mm and an amount of 1 to 30 parts, the plunger is moved 20 mm into the emulsified seasoning at a temperature of 25 ° C. at a descending speed of 10 mm / sec and a load is applied. The hardness is 150 to 300 g, and the adhesiveness when the plunger is released from the emulsified seasoning at an ascending speed of 10 mm / sec is 20 to 40 g · sec.
With such a configuration, it is possible to easily obtain an emulsified seasoning that can be easily entangled with vegetables, and that the seasoning is less likely to drip after being entangled and that the flavor unique to anchovies is strongly felt.

<Yellow>
The egg yolk used in the emulsified seasoning of the present invention is not particularly limited as long as it is an egg yolk commonly used as an emulsifying material in an emulsified seasoning such as mayonnaise.
For example, raw egg yolk obtained by splitting a chicken egg and separating it from egg white, the raw egg yolk is subjected to sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, phospholipase A1, phospholipase A2, One type of enzyme treatment with phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, etc., decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or sugar, etc. The thing etc. which performed 2 or more types of processes are mentioned. Moreover, in this invention, you may use the whole egg obtained by dividing a chicken egg, what mixed egg yolk and egg white in arbitrary ratios, or what performed the said process to these. Above all, when it is an egg yolk that has been subjected to enzyme treatment, it becomes easier to feel the flavor unique to anchovies.

<Amount of egg yolk>
As content of the egg yolk used for the emulsified seasoning of this invention, it is good in it being 0.1-10% in conversion of solid content, and good in it being 0.5-5%.
When the content of egg yolk is in the above range, the emulsified state is good and the flavor peculiar to anchovy is easily felt.

<Anchovy ground product>
The emulsified seasoning of this invention mix | blends an anchovy ground material. In the present invention, anchovies refer to those obtained by salting and fermenting small fish such as anchovy, and those obtained by immersing them. The anchovy pulverized product includes a product obtained by pulverizing the aforementioned anchovy and processing the solid content into a paste or the like.

<Amount of blended anchovy>
In this invention, as a compounding quantity of the anchovy ground material used for a seasoning, 0.5 to 20% is good, and also 1 to 20% is good.
When the blending amount of the anchovy pulverized product used for the seasoning is within the above range, it becomes easy to feel the flavor unique to anchovies.

<Thickener>
As the thickener used in the present invention, for example, starch such as potato starch, corn starch, tapioca starch, wheat starch, rice starch, modified starch obtained by subjecting these starches to a treatment such as α-formation and crosslinking, and wet heat treatment One or two or more starches such as applied starch, gums such as xanthan gum and tamarind, and pectin can be used in combination.

<Blending amount of thickener>
The blending amount of the thickener depends on the type of the thickener used in the present invention and the blending amount of other raw materials, but can be 0.01 to 10%, and further 0.01 to 8%. can do. When the blending amount of the thickener is within the above range, it is easy to obtain the emulsified seasoning of the present invention having a hardness of 150 to 300 g and an adhesion of 20 to 40 g · sec as measured by a method described later.

<Edible oils and fats>
Examples of edible fats and oils used in the present invention include refined oils of vegetable oils such as rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, MCT (medium chain fatty acid triglyceride), diglyceride and the like. Those subjected to chemical or enzymatic treatment can be used, and one or more of these can be used in combination.

<Amount of edible oil / fat>
In this invention, as a compounding quantity of the edible fat used for an emulsified seasoning, it is 20 to 65%, and can also be 35 to 60%.
When the blended amount of edible oils and fats is less than the above range, there may be a feeling of a raw smell peculiar to anchovies, and when it is more than the above range, it may be difficult to feel a taste peculiar to anchovies.

<Amount of edible oil / fat with respect to 1 part of anchovy ground product>
Furthermore, in this invention, the compounding quantity of the edible fats and oils with respect to 1 part of anchovy ground material is 1-30 parts, Furthermore, it can be 1-25 parts and can be 1-15 parts.
When the blending amount of the edible oil / fat with respect to 1 part of the anchovy pulverized product is within the above range, an emulsified seasoning having a hardness measured by the method described later of 150 to 300 g is easily obtained, and measured by the method described later. An emulsified seasoning having an adhesiveness of 20 to 40 g · sec is easily obtained, and the effect of the present invention that makes it easy to feel the flavor unique to anchovies is easily obtained.
On the other hand, when the blending amount of the edible oil / fat with respect to 1 part of the anchovy pulverized product is outside the above range, it may be difficult to feel the flavor unique to anchovy.

<Measurement method of hardness and adhesion>
In the present invention, the hardness and adhesion of the above-described emulsified seasoning can be measured by the following procedure.

That is, an emulsified seasoning is filled in a container and measured under the following conditions. In addition, although the container to fill is not specifically limited, For example, the cylindrical container of diameter 40mm and height 20mm is mentioned. When the plunger is moved 20 mm at a descending speed of 10 mm / second and a load is applied to the emulsified seasoning filled in the container, the point at which the maximum load is applied is calculated and is defined as “hardness”.
In addition, when the plunger is separated from the emulsified seasoning at an ascending speed of 10 mm / sec after applying the load, the area of stress from the point of load 0 to the point where the load becomes zero next to the maximum negative load value. Is calculated as “adhesiveness”.

<Measurement conditions>
Measuring apparatus: Texture analyzer (manufactured by Stable Micro System, Texture Analyzer TA.XT.)
・ Jig: P / 20 20mm DIA CYLINDER ALMINIUM
Plunger: AD / 10 (100mm ProbeAdaptor)
・ Range: 0-1kg
・ Plunger descending speed: 10mm / sec ・ Mode: Distance
・ Entry distance to the sample: 20 mm
・ Raising speed of the plunger after entering the sample: 10 mm / second ・ Measurement temperature: 25 ° C.

<Hardness and adhesion>
The emulsified seasoning of the present invention is characterized in that the hardness and adhesion measured by the above method are in a specific range.
That is, using a texture analyzer with a plunger diameter of 20 mm, the hardness when a load is applied by applying a load to the emulsified seasoning with a temperature of 25 ° C. at a descending speed of 10 mm / second and applying a load is 150 to 300 g. 200-300 g. Further, the adhesiveness when the plunger is separated from the emulsified seasoning at an ascending speed of 10 mm / sec is preferably 20 to 40 g · sec, and preferably 25 to 40 g · sec.

When the hardness is lower than the above range, the seasoning may hang down after entanglement although it is easy to entangle with vegetables when dipped. In addition, when the hardness is higher than the above range, the seasoning is difficult to drip after entangled with vegetables, but it is too hard when dipped and a preferable amount may not be adhered.
In addition, when the adhesiveness is lower than the above range, the seasoning may hang down after entangled with vegetables, and when higher than the above range, the seasoning liquid may adhere too much, and it may be difficult to obtain a preferable taste. is there.

<Viscosity of seasoning>
The viscosity of the emulsified seasoning of the present invention is preferably 10 to 40 Pa · s, and more preferably 10 to 20 Pa · s.
The viscosity of the emulsified seasoning was measured using a BH type viscometer. When the viscosity was less than 15 Pa · s under the conditions of a product temperature of 25 ° C. and a rotation speed of 10 rpm, the rotor no. 4. When the viscosity is 15 Pa · s or more, the rotor No. 5 is a value calculated from the reading when the rotor has rotated twice after the start of measurement.
By setting the viscosity of the emulsified seasoning within the above range, the properties as an anchovy sauce are preferable.

<PH of seasoning>
The pH of the emulsified seasoning of the present invention is preferably 3 to 6, more preferably 3 to 4.5.
When the pH of the seasoning is within the above range, it is easy to feel the flavor unique to anchovies, which is preferable. The pH of the seasoning can be adjusted to the above range, for example, by adjusting the blending amount of acidic raw materials such as vinegar and fruit juice.

<Container used for seasoning of the present invention>
The emulsified seasoning of the present invention can be used by filling a container. There is no restriction | limiting in particular as said container used by this invention, Although what is necessary is just to select suitably according to the state of an emulsified seasoning, etc., a cup container etc. of synthetic resin property etc. are mentioned, for example. In this invention, it is good to make it a small-capacity cup container from the point which opens at the time of eating at home and it is easy to dip vegetables into a seasoning.
For example, when the outer diameter of the cup container is 50 to 100 mm, the diameter of the opening of the cup container is 40 to 100 mm, and the depth of the cup container is 2 to 5 cm, it is easy to dip vegetables during eating.
After filling the emulsified seasoning, the cup container is covered with a lid to prevent the seasoning from drying and foreign matter from entering. The lid is generally a molded fitting lid or a sheet-like lid that heat-seals on the upper surface of the flange portion of the cup-type container. The material is synthetic resin such as polystyrene or polypropylene, aluminum seal, water-resistant paper, etc. Is common.

<Typical manufacturing method>
Next, although the typical manufacturing method of the emulsified seasoning of this invention is described below, these do not specifically limit this invention.
First, vinegar, chopped anchovy, sugar, thickener, egg yolk, fresh water and the like are uniformly mixed with a mixer to prepare an aqueous phase raw material mixture. Next, the emulsified seasoning of the present invention can be produced by gradually adding edible fats and oils while stirring the aqueous phase raw material mixture. Furthermore, the obtained emulsified seasoning can be made into a container-packed emulsified seasoning, for example, by filling a container made of polypropylene and sealing it with an aluminum seal.

  Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.

[Example 1]

An emulsified seasoning of 100 kg finished was produced at the blending ratio shown below.
First, vinegar, anchovy pulverized product, sugar, thickener, salt, egg yolk and fresh water are uniformly mixed with a mixer to prepare an aqueous phase raw material mixture, and then the aqueous phase raw material mixture is stirred while edible fats and oils are mixed. Was gradually added to produce the emulsified seasoning of the present invention. Next, the obtained emulsified seasoning is filled into a cup container (outer diameter: 80 mm, opening diameter: 70 mm, depth: 3 cm, material: PP), and sealed with an aluminum seal, thereby emulsifying in a container. A seasoning was made.

<Combination ratio>
(Oil phase raw material)
Edible oils and fats (salad oil) 55%
(Water phase raw material)
Vinegar (acidity 5%) 8%
Anchovy ground product 5%
Sugar 3.5%
Thickener (xanthan gum) 0.05%
Salt 2%
Liquid egg yolk (phospholipase A2 treatment) 5% (solid content conversion: 2.5%)
Shimizu Residue ――――――――――――――――――――
Total 100%

  The emulsified seasoning obtained had an edible fat content of 55%, an edible fat content of 11 parts relative to 1 part of the anchovy pulverized product, and the viscosity of the seasoning after filling the cup container was 13 Pa · s, pH 4. .

[Example 2]
In Example 1, an emulsified seasoning was produced in the same manner except that the blending amount of the edible oil and fat was changed to 60% and the blending amount of the chopped anchovy was changed to 6.6%. The obtained emulsified seasoning was packed in a container and sealed in the same manner as in Example 1. In the emulsified seasoning obtained, the amount of edible oil / fat with respect to 1 part of the anchovy pulverized product was 11 parts as in Example 1.

[Example 3]
In Example 1, an emulsified seasoning was produced in the same manner except that the amount of edible oil and fat was changed to 30% and the amount of pulverized anchovy was changed to 2.7%. The obtained emulsified seasoning was packed in a container and sealed in the same manner as in Example 1. In the emulsified seasoning obtained, the amount of edible oil / fat with respect to 1 part of the anchovy pulverized product was 11 parts as in Example 1.

[Example 4]
In Example 1, an emulsified seasoning was produced in the same manner except that the content of the edible oil / fat with respect to 1 part of the anchovy pulverized product was changed. Specifically, the content of the edible oil / fat with respect to 1 part of the anchovy pulverized product is changed to 2 parts by changing the compounded amount of the anchovy pulverized product to 20% and changing the compounded amount of the edible oil / fat to 40%, An emulsified seasoning was produced in the same manner as in Example 1. The obtained emulsified seasoning was packed in a container and sealed in the same manner as in Example 1.

[Example 5]
In Example 1, an emulsified seasoning was produced in the same manner except that the content of the edible oil / fat with respect to 1 part of the anchovy pulverized product was changed. Specifically, the content of the edible oil / fat with respect to 1 part of the anchovy pulverized product is changed to 15 parts by changing the compounded amount of the crushed anchovy product to 3% and changing the compounded amount of the edible oil / fat to 45%, An emulsified seasoning was produced in the same manner as in Example 1. The obtained emulsified seasoning was packed in a container and sealed in the same manner as in Example 1.

[Example 6]
In Example 1, an emulsified seasoning was produced in the same manner except that the content of the edible oil / fat with respect to 1 part of the anchovy pulverized product was changed. Specifically, the content of the edible oil / fat with respect to 1 part of the anchovy pulverized product is changed to 25 parts by changing the compounded amount of the crushed anchovy product to 2% and changing the compounded amount of the edible oil / fat to 50%, An emulsified seasoning was produced in the same manner as in Example 1. The obtained emulsified seasoning was packed in a container and sealed in the same manner as in Example 1.

[Example 7]
In Example 1, an emulsified seasoning was produced in the same manner except that the content of the edible oil / fat with respect to 1 part of the anchovy pulverized product was changed. Specifically, the content of the edible oil / fat with respect to 1 part of the anchovy pulverized product is changed to 30 parts by changing the compounded amount of the anchovy pulverized product to 1% and changing the compounded amount of the edible oil / fat to 30%, An emulsified seasoning was produced in the same manner as in Example 1. The obtained emulsified seasoning was packed in a container and sealed in the same manner as in Example 1.

[Example 8]
In Example 1, an emulsified seasoning was produced in the same manner as in Example 1 except that the egg yolk used for the seasoning was changed to a liquid egg yolk not subjected to enzyme treatment. The obtained emulsified seasoning was packed in a container and sealed in the same manner as in Example 1.

The viscosity of the seasoning after filling a cup container obtained in Examples 2 to 8 was 10 to 40 Pa · s and pH 3 to 4.5.

[Comparative Example 1]
In Example 1, the emulsified seasoning was similarly manufactured except having changed the compounding quantity of edible oil and fat into 10%, and changing the compounding quantity of the edible oil and fat with respect to 1 part of anchovy ground material into 2 parts. The obtained emulsified seasoning was packed in a container and sealed in the same manner as in Example 1.

[Comparative Example 2]
In Example 1, the blending amount of the anchovy ground product is changed to 25%, the blending amount of the edible fat / oil is changed to 5%, and the blending amount of the edible fat / oil to 1 part of the anchovy ground product is changed to 0.2 part. In addition, an emulsified seasoning was produced. The obtained emulsified seasoning was packed in a container and sealed in the same manner as in Example 1.

[Comparative Example 3]
In Example 1, the blending amount of the crushed anchovy is changed to 2.5%, the blending amount of the edible oil / fat is changed to 75%, and the blending amount of the edible fat / oil to 1 part of the anchovy pulverized product is changed to 30 parts. In addition, an emulsified seasoning was produced. The obtained emulsified seasoning was packed in a container and sealed in the same manner as in Example 1.

[Test Example 1]
About the influence which the compounding quantity of edible oil and fat and the ratio of the compounding quantity of the edible oil and fat with respect to 1 part of anchovy have on the ease of entanglement of an emulsified seasoning and the difficulty of dripping, Examples 1 to 8 and Comparative Examples 1 to 8 Evaluation was performed using the emulsified seasoning obtained in 3.
Moreover, the hardness and adhesiveness of the obtained emulsified seasoning were measured using the measurement method and measurement conditions described in [0022] to [0024].

[Evaluation]
Cut carrots (2 cm × 2 cm × 5 cm) were attached to the emulsified seasonings obtained in Examples 1 to 8 and Comparative Examples 1 to 3, and evaluated according to the following evaluation criteria.

<Evaluation criteria for ease of entanglement>
○: entangled easily △: slightly entangled ×: difficult to entangle

<Evaluation criteria for difficulty in dripping>
○: Difficult to sag △: Slightly sloppy ×: Easy to sag

<Comprehensive evaluation>
A: The evaluation of the ease of entanglement and the difficulty of dripping are both good.
B: Comprehensive evaluation is other than A or C.
C: Either evaluation of ease of entanglement or difficulty of dripping is x.

[Table 1]
<Result>

<Indication of hardness and adhesion>
Hardness a: Less than 150 g b: 150 g or more, less than 200 g c: 200 g or more, less than 250 g d: 250 g or more, 300 g or less e: More than 300 g
Adhesiveness a: Less than 20 g · sec b: 20 g · sec or more, less than 25 g · sec c: 25 g · sec or more, less than 35 g · sec d: 35 g · sec or more, 40 g · sec or less e: More than 40 g · sec

From the results shown in Table 1, emulsification of Examples 1-2, 4-6, and 8 in which the blending amount of edible oil and fat is 35 to 60% and the blending amount of edible oil and fat is 1 to 25 parts with respect to 1 part of anchovy pulverized product. Compared to the emulsified seasoning of Example 7 in which the blending amount of edible oils and fats is 20 to 65% and the blending amount of edible fats and oils is 1 to 30 parts with respect to 1 part of the anchovy pulverized product, Although it was easy, the seasoning was less likely to drop after entanglement, which was more preferable. In addition, the emulsified seasonings obtained in Examples 1 to 7 were very preferable because the flavors peculiar to anchovies were strongly felt.

Claims (3)

An emulsified seasoning containing egg yolk, anchovy crushed material, thickener, and edible fat content of 20 to 65%,
The edible fat content for 1 part of the anchovy pulverized product is 1 to 30 parts,
Using a texture analyzer with a plunger diameter of 20 mm, the hardness is 150 to 300 g when the plunger is moved 20 mm into the emulsified seasoning at a temperature of 25 ° C. at a descending speed of 10 mm / second and a load is applied. ,
Thereafter, the emulsified seasoning has an adhesiveness of 20 to 40 g · sec when the plunger is separated from the emulsified seasoning at an increasing speed of 10 mm / sec. In the emulsified seasoning according to claim 1,
The viscosity of the emulsified seasoning is 10 to 40 Pa · s at a temperature of 25 ° C.,
Emulsified seasoning. In the emulsified seasoning according to claim 1 or 2,
The emulsified seasoning is in a cup container,
Emulsified seasoning.