JP2015039371A - Acidic o/w-type emulsion seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an acidic o/w-type emulsion seasoning imparting, despite having a low mixing ratio of edible oils and fats, the richness of the oils and fats.SOLUTION: The provided acidic o/w-type emulsion seasoning is an acidic o/w-type emulsion seasoning of an ultra-low calorie type including: yolk; acetic acid; a thickener; and edible oils and fats in a state where the content of the edible oils and fats is 5% or above and 15% or below, the viscosity is 30 Pa s or above, the mass ratio of the yolk (raw equivalent) with respect to 1 part of the edible oils and fats is at least 0.2 part, stevia is additionally included, and the mass ratio of the stevia with respect to 1 part of the acetic acid is 0.001 part or above and 0.03 part or below.

Description

  The present invention relates to an acidic oil-in-water emulsified seasoning with a small amount of edible fat.

  Acidic oil-in-water emulsified seasonings such as mayonnaise are widely used as seasonings for vegetables and fish meat. In addition, in order to respond to the health orientation of consumers, development of low-calorie type acidic oil-in-water emulsified seasonings in which the amount of edible oils and fats is reduced to about half has been promoted. Furthermore, in recent years, so-called ultra-low calorie type acidic oil-in-water type emulsified seasonings in which the amount of edible oils and fats is reduced to 15% or less have been developed.

  However, if you reduce the amount of edible oils and fats, the richness derived from fats and oils, which is an element of the taste of mayonnaise, will decrease, so the ultra-low calorie type acidic oil-in-water emulsified seasoning is especially common mayonnaise, Compared to low-calorie type acidic oil-in-water emulsified seasonings, the fat and fat taste was weak, and there was an unsatisfactory problem as an alternative to mayonnaise.

  In order to solve such a problem, an acidic oil-in-water emulsified seasoning blended with palm oil obtained by steam distillation of palm crude oil at a low temperature has been proposed. In that case, although the richness of fats and oils is increasing, palm oil has many saturated fatty acids, and the richness imparting by another method is desired. (Patent Document 1)

  In addition, a method has been proposed in which seeds are blended in a low-calorie type acidic oil-in-water emulsified seasoning with an edible fat content of 35% to compensate for the rich taste of the fat. However, there is a concern that the flavor of the seeds and fruits affects the flavor of the acidic oil-in-water emulsified seasoning. (Patent Document 2)

JP 2004-121163 A JP 7-46968 A

  Accordingly, an object of the present invention is to provide an acidic oil-in-water emulsification that can sufficiently feel the rich taste of fats and oils in an ultra-low calorie type acidic oil-in-water emulsified seasoning in which the amount of edible oils and fats is reduced to 15% or less. It provides seasonings.

  The inventors of the present invention have intensively studied to achieve the above object. As a result, in an acidic oil-in-water emulsified seasoning with a reduced amount of edible oil and fat, it contains egg yolk, acetic acid, stevia and a thickener. If the amount was adjusted, it was surprisingly found that an acidic oil-in-water emulsified seasoning that can easily feel the rich taste of fats and oils was obtained, and the present invention was completed.

That is, the present invention
(1) contains egg yolk, acetic acid, thickener and edible oil and fat,
In the ultra-low calorie type acidic oil-in-water emulsified seasoning in which the content of the edible fat is 5% or more and 15% or less,
A viscosity of 30 Pa · s or more,
The mass ratio of egg yolk (raw equivalent) to 1 part of edible fat is 0.2 parts or more,
And contains stevia,
The mass ratio of stevia to 1 part of acetic acid is 0.001 part or more and 0.03 part or less,
Acidic oil-in-water emulsified seasonings,
(2) In the acidic oil-in-water emulsified seasoning according to (1),
The acetic acid content is 0.2% to 1.5%,
Acidic oil-in-water emulsified seasonings,
It is.

  According to the present invention, in an acidic oil-in-water emulsified seasoning with an edible oil / fat content of 15% or less, an acidic oil-in-water type in which the richness of the oil / fat can be sufficiently felt even though the edible oil / fat content is reduced. An emulsified seasoning can be provided.

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

<Features of the present invention>
The present invention is an ultra-low calorie type acidic oil-in-water emulsified seasoning having an edible fat content of 5% or more and 15% or less. It is characterized in that it can provide a sufficiently felt acidic oil-in-water emulsified seasoning.
Specifically, the acidic oil-in-water emulsified seasoning contains egg yolk, acetic acid, a thickener, and edible fats and oils.
The viscosity is 30 Pa · s or more.
The mass ratio of egg yolk (raw equivalent) to 1 part of edible fat is 0.2 parts or more.
The mass ratio of stevia to 1 part of acetic acid is 0.001 part or more and 0.03 part or less,

<Acid oil-in-water emulsified seasoning>
In the present invention, the acidic oil-in-water emulsified seasoning means that the edible fats and oils are dispersed almost uniformly in the aqueous phase as oil droplets to maintain the oil-in-water emulsified state, and the pH is set to allow normal temperature circulation. Is a seasoning adjusted to 4.6 or less.
Such emulsified seasonings of the present invention include what are generally called mayonnaises or semi-solid emulsion dressings.

<Viscosity of emulsified seasoning>
The viscosity of the emulsified seasoning of the present invention is preferably 30 Pa · s or more, and more preferably 70 Pa · s or more, from the viewpoint of easily feeling the rich taste of fats and oils.
The viscosity is preferably 500 Pa · s or less from the viewpoint of easy removal from the container.
Here, the viscosity in the present invention is measured using a BH type viscometer with a rotation speed of 2 rpm and a rotor of No. 6. Product temperature: It is a value converted from the reading after 2 rotations under the measurement condition of 20 ° C.

<Edible oils and fats used in emulsified seasonings>
As an edible oil and fat used for the emulsified seasoning of the present invention, any edible oil may be used.
For example, coconut oil, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil and other animal and vegetable oils or refined oils (salad oil), or MCT (medium chain fatty acids) Triglycerides), diglycerides, hydrogenated oils, transesterified oils, and the like, and fats and oils obtained by performing chemical treatments and enzymatic treatments.
The emulsified seasoning of the present invention contains edible fats and oils in an amount of 5% to 15%, can further contain 7% to 15%, and can further contain 10% to 15%.

<Egg yolk used for emulsified seasoning>
The egg yolk used in the emulsified seasoning of the present invention is not particularly limited as long as it is an egg yolk generally used for food. For example, raw egg yolk and the raw egg yolk are sterilized, frozen, and spray dried. Or drying treatment such as freeze drying, enzyme treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, supercritical carbon dioxide treatment, etc. And those subjected to one or more treatments such as decholesterolization treatment, mixed treatment of salt or saccharide, and the like.

<Mass ratio of egg yolk to edible fat>
Since the emulsified seasoning of the present invention is easy to feel the rich taste of fats and oils, it contains 0.2 parts or more of egg yolk (raw equivalent) by weight with respect to 1 part of edible fats and oils, and further 0.3 parts More than 0.5 part or more can be included.
In addition, from the viewpoint of economy due to the fact that the effect on the rich taste of fats and oils depending on the egg content is less than 2.0 parts by weight of egg yolk (raw equivalent) with respect to 1 part of edible fats and oils Can be included.
In addition, when the egg yolk which mix | blended the above-mentioned salt, sugar, etc. is used, the mass of egg yolk says the quantity of the part except salt and sugar.

<Acetic acid used for emulsified seasoning>
Any acetic acid may be used as the acetic acid used in the emulsified seasoning of the present invention.
As a method of adding acetic acid, for example, there is a method of adding synthetic vinegar or brewed vinegar containing acetic acid. Examples of brewed vinegar include rice vinegar, apple vinegar, grain vinegar, wine vinegar and the like.

<Acetic acid content>
The emulsified seasoning of the present invention can contain acetic acid in an amount of 0.2% or more and 1.5% or less, and can further contain 0.5% or more and 1.5% or less in that the rich taste of fats and oils is easily felt. Further, it can be contained in an amount of 0.5% to 1.0%.

<Stevia used for emulsified seasoning>
The emulsified seasoning of the present invention includes stevia in that it is easy to feel the rich taste of fats and oils.
The stevia used in the emulsified seasoning of the present invention may be any edible one, such as stevia extract, enzyme-treated stevia, fructose transfer stevia.

<Ratio of acetic acid and stevia>
The emulsified seasoning of the present invention contains 0.001 part or more and 0.03 part or less of stevia in a mass ratio with respect to 1 part of acetic acid in that it is easy to feel the rich taste of fats and oils, and further 0.002 part or more. 0.015 part or less can be included.

<Thickener used for emulsified seasoning>
The thickener used in the emulsified seasoning of the present invention is not particularly limited as long as it is used for food.
For example, starch such as potato starch, corn starch, tapioca starch, wheat starch, rice starch, modified starch obtained by subjecting these starches to treatment such as pregelatinization and crosslinking, and starches such as starch subjected to wet heat treatment, xanthan gum, One kind or two or more kinds of gums such as tamarind and pectin can be used in combination.

<Content of thickener>
The emulsified seasoning of the present invention can contain 0.5% or more thickener, and can further contain 1.0% or more.
In addition, from a viewpoint of the ease of taking out from a container, the said thickener can be contained 7% or less, and also 6% or less can be contained.

<Other raw materials>
In the emulsified seasoning of the present invention, raw materials generally used for the emulsified seasoning can be appropriately selected and blended as long as the effects of the present invention are not impaired.
Examples of such raw materials include salt, soy sauce, miso, nucleic acid-based umami seasoning, various seasonings such as citrus fruit juice, isomerized liquid sugar, fructose, glucose, maltose, syrup, honey, lactose, syrup, oligosaccharide Sweeteners other than high-intensity sweeteners such as sugar alcohol, monoglycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, lecithin, lysolecithin and other emulsifying materials, citric acid, tartaric acid, succinic acid, malic acid, etc. Examples thereof include organic acids or salts thereof, spices, ascorbic acid, antioxidants such as vitamin E, pigments, various ingredients, and the like.

<Method for producing emulsified seasoning>
The production of the emulsified seasoning of the present invention can be carried out according to a general method for producing an emulsified seasoning.
For example, eggs, vinegar, sucrose, salt, various extracts, fresh water, emulsifying materials, thickeners and the like that are generally used as raw materials for emulsified seasonings are appropriately selected within a range that does not impair the effects of the present invention, After adding stevia to these and preparing an aqueous phase raw material liquid according to a conventional method, this aqueous phase raw material liquid and edible fats and oils may be emulsified and produced.

  Hereinafter, the present invention will be further described based on examples, comparative examples, and test examples.

[Example 1]
An emulsified seasoning of 100 kg finished was produced at the blending ratio shown below. That is, raw egg yolk, vinegar, salt, sodium glutamate, starch, xanthan gum, sucrose, stevia and fresh water are mixed uniformly with a mixer to prepare an aqueous phase raw material mixture, and then edible while stirring the aqueous phase raw material mixture Fats and oils were gradually added to produce a crude emulsion.
Subsequently, the emulsified seasoning of this invention was manufactured by carrying out finish emulsification of the obtained coarse emulsion with a colloid mill.

Edible oils and fats 12%
Raw egg yolk 7%
Vinegar (acetic acid 5%) 15%
3% salt
Glutamate Na 1%
Starch 3%
Xanthan gum 1%
Sucrose 1%
Stevia 0.005%
100% with Shimizu

  The obtained emulsified seasoning has a viscosity of 100 Pa · s, the mass ratio of egg yolk (raw equivalent) to 1 part of edible fat and oil is 0.58 parts, acetic acid is 0.75%, and the mass ratio of stevia to 1 part of acetic acid is 0.00. 007 parts.

[Test Example 1: Effects of acetic acid and stevia on the rich taste of fats and oils]
In order to study the effect of acetic acid and stevia on the rich taste of fats and oils, the same method as in Example 1 except that the amount of vinegar and stevia was adjusted so that acetic acid and stevia were in the ratio shown in Table 1, The emulsified seasonings of Examples 2 to 5 and Comparative Examples 1 to 3 were produced.
In any of the obtained emulsified seasonings, the mass ratio of egg yolk (raw conversion) to 1 part of edible fat was 0.58 parts, and the viscosity was 70 Pa · s or more.
Each emulsified seasoning was sampled and the richness of fat and oil was evaluated in the following three stages.

<Flavor evaluation criteria>
A The rich taste of fats and oils is felt rather than the emulsified seasoning produced in Comparative Example 1, which is very preferable.
B The rich taste of fats and oils is slightly felt and preferable from the emulsified seasoning produced in Comparative Example 1.
C Like the emulsified seasoning produced in Comparative Example 1, the rich taste of fats and oils is not felt, which is not preferable.

[Table 1]

  From Table 1, the mass ratio of stevia to 1 part of acetic acid is 0.001 part or more and 0.03 part or less (Examples 1 to 5), particularly 0.002 part or more and 0.015 part or less (Examples 1, 3, 4). ), It turns out that the rich taste of fats and oils is felt.

[Test Example 2: Effect of edible fat and egg yolk on fat taste]
In order to examine the effect of the ratio of edible fat and egg yolk on the rich taste of the fat and oil, Example 6 and the same method as in Example 1 except that edible fat and oil and raw egg yolk were blended in the ratios shown in Table 2 7. The emulsified seasoning of Comparative Example 4 was produced.
The viscosity of the obtained emulsified seasoning was 70 Pa · s or more.

  Each emulsified seasoning was sampled, and the taste of the fat and oil was evaluated according to the evaluation criteria of Test Example 1.

[Table 2]

  From Table 2, the mass ratio of egg yolk (raw conversion) to 1 part of edible fat is 0.2 parts or more (Examples 1, 6, 7), especially 0.3 parts or more (Examples 1, 6, 7), especially It turns out that the rich taste of fats and oils is felt by setting it as 0.5 parts or more (Examples 1 and 7).

[Test Example 3: Effect of viscosity on the richness of fats and oils]
The emulsified seasoning of Comparative Example 5 was produced in the same manner as in Example 1 except that the blending amounts of starch and xanthan gum were each reduced to 0.1%.
The viscosity of the obtained emulsified seasoning was less than 30 Pa · s.

The taste of the emulsified seasoning of Comparative Example 5 obtained was evaluated according to the evaluation criteria of Test Example 1.
The emulsified seasoning of Comparative Example 5 did not feel the rich taste of fats and oils, similar to the emulsified seasoning produced in Comparative Example 1.

  From the results of Test Example 3, it can be seen that when the viscosity is set to 30 Pa · s or more (Example 1), the rich taste of the oil and fat is felt.

[Reference Example 1]
Reference Example 1 was prepared in the same manner as in Example 1, except that stevia was not used, the amount of edible oil and fat was 20%, raw egg yolk was 3%, and starch and xanthan gum were each 0.1%. An emulsified seasoning was produced.
The viscosity of the obtained emulsified seasoning was less than 30 Pa · s, and the mass ratio of egg yolk (raw equivalent) to 1 part of edible fat was 0.15 parts.

The taste of the obtained emulsified seasoning of Reference Example 1 was evaluated according to the evaluation criteria of Test Example 1.
The emulsified seasoning of Reference Example 1 felt a richer fat taste than the emulsified seasoning produced in Comparative Example 1.

  From the evaluation result of Reference Example 1, when more than 15% of edible fats and oils are blended, stevia is not included, the mass ratio of egg yolk (raw conversion) to 1 part of edible fats and oils is less than 0.2 parts, and the viscosity is It can be seen that even if it is less than 30 Pa · s, the rich taste of the oil and fat is felt.

Claims (2)

Contains egg yolk, acetic acid, thickener and edible oil and fat,
In the ultra-low calorie type acidic oil-in-water emulsified seasoning in which the content of the edible fat is 5% or more and 15% or less,
A viscosity of 30 Pa · s or more,
The mass ratio of egg yolk (raw equivalent) to 1 part of edible fat is 0.2 parts or more,
And contains stevia,
The mass ratio of stevia to 1 part of acetic acid is 0.001 part or more and 0.03 part or less,
Acid oil-in-water emulsified seasoning.
In the acidic oil-in-water emulsified seasoning according to claim 1,
The acetic acid content is 0.2% to 1.5%,
Acid oil-in-water emulsified seasoning.