JP2016086748A - W/o/w type emulsified seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a W/O/W type emulsified seasoning having glossy feeling and juicy appearance like mayonnaise and capable of preventing water separation from food materials when mixed with the food materials.SOLUTION: There is provided a W/O/W type emulsified seasoning consisting of an inner water phase (W1), an oil phase containing polyglycerol condensed ricinoleic acid ester (O), an outer water phase (W2), containing edible oil and fat of 20 to 35% based on the whole emulsified seasoning and containing albumen, egg yolk, saccharide and gummy matter in the outer water phase (W2) and having the content of the albumen of 1 to 10% in terms of raw based on the whole emulsified seasoning, a solid content in the outer water phase (W2) of 20 to 40% based on the outer water phase (W2), percentage content of the albumen and egg yolk in the outer water phase (W2) of 1:1 to 1:10 and viscosity of the emulsified seasoning of 50 to 500 Pa s.SELECTED DRAWING: None

Description

  The present invention relates to a W / O / W type emulsified seasoning.

  Emulsifying seasonings such as mayonnaise are used by mixing with various ingredients such as vegetables, fruits, meat, fish, eggs, tofu, rice and bread. Of these, in salads prepared by mixing vegetables and emulsified seasonings, various changes occur immediately after production, but water separation from vegetables impairs the appearance and makes the texture of vegetables worse. In addition, problems such as the outflow of umami components occur.

  Such a problem occurs in both salads prepared at home or restaurants and commercially available salads. Among them, commercially available salads are usually eaten by consumers through a distribution process after production. It takes several hours to several tens of hours. Therefore, in the commercially available salads, the appearance is impaired due to water separation from the vegetables, and there is a tendency that the texture is deteriorated due to the outflow of moisture, or the flavor is greatly lowered due to the outflow of the umami component. .

  As a method for suppressing water separation from vegetables, for example, Patent Document 1 contains a polyglycerin fatty acid ester having an esterification degree of more than 30% and 40% or less and a ricinoleic acid condensation degree of 5 or more and 8 or less. In addition, composite emulsified dressings having a viscosity of 270,000 mPa · s or more and 400,000 mPa · s or less after 24 hours from manufacture are described. Patent Document 2 discloses a W / O / W type emulsified seasoning containing edible oils and fats, emulsifiers, thickeners and salt, having a viscosity of 50 to 500 Pa · s, and containing the edible oils and fats The amount is 10 to 70% by mass, the content of the sodium chloride is 1 to 6% by mass, and the average particle size of the W / O / W type emulsion particles constituting the emulsified seasoning is 4 to 20 μm, And the W / O / W type emulsified seasoning whose water separation rate measured on specific conditions is 30% or less is described.

  As described above, a method of suppressing water separation from vegetables by taking a special emulsified form of “W / O / W type” is known, but because of the special emulsified form, There is a problem that the appearance is different from the so-called mayonnaise, and it is not a mayonnaise-like glossy or juicy appearance but a lard-like rough appearance.

JP 2012-044987 A WO2013 / 061653

  Therefore, the present invention provides a W / O / W type emulsified seasoning that has a mayonnaise-like luster and juicy appearance and can effectively suppress water separation from the foodstuff when mixed with the foodstuff. .

  As a result of intensive studies to solve the above problems, the inventor of the present application surprisingly has a W / O / W type emulsified seasoning having predetermined requirements, having a mayonnaise-like luster and juicy appearance. And when it mixed with a foodstuff, it discovered that the water separation from a foodstuff could be suppressed effectively and came to complete this invention.

That is, the present invention
(1) A W / O / W emulsified seasoning comprising an inner aqueous phase (W1), an oil phase (O) containing a polyglycerin condensed ricinoleate, and an outer aqueous phase (W2),
Containing edible fats and oils in an amount of 20% to less than 35% with respect to the whole emulsified seasoning,
The outer water phase (W2) contains egg whites, egg yolks, sugars and gums, and the egg white content is 1% or more and 10% or less in raw conversion with respect to the whole emulsified seasoning,
The solid content in the outer water phase (W2) is 20% or more and 40% or less with respect to the outer water phase (W2),
The content ratio of egg white and egg yolk in the outer aqueous phase (W2) is 1: 1 to 1:10 in terms of raw material,
The emulsified seasoning has a viscosity of 50 Pa · s to 500 Pa · s,
W / O / W type emulsified seasoning,
(2) A salad comprising the emulsified seasoning according to (1) and vegetables and / or fruits,
It is.

  According to the present invention, it is possible to provide a W / O / W type emulsified seasoning that has a mayonnaise-like luster and a juicy appearance, and can effectively prevent water separation from the food when mixed with the food. As a result, it is possible to provide an emulsified seasoning having an appearance close to that of conventional mayonnaise while possessing the functions required by customers.

FIG. 1 is a schematic view of an emulsified state of the W / O / W emulsified seasoning of the present invention.

  Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” unless otherwise specified.

<Features of the present invention>
The W / O / W type emulsified seasoning of the present invention is
It is a W / O / W type emulsified seasoning comprising an inner aqueous phase (W1), an oil phase (O) containing a polyglycerin condensed ricinoleic acid ester, and an outer aqueous phase (W2),
Containing edible fats and oils in an amount of 20% to less than 35% with respect to the whole emulsified seasoning,
The outer water phase (W2) contains egg whites, egg yolks, sugars and gums, and the egg white content is 1% or more and 10% or less in raw conversion with respect to the whole emulsified seasoning,
The solid content in the outer water phase (W2) is 20% or more and 40% or less with respect to the outer water phase (W2),
The content ratio of egg white and egg yolk in the outer aqueous phase (W2) is 1: 1 to 1:10 in terms of raw material,
The emulsified seasoning has a viscosity of 50 Pa · s to 500 Pa · s,
W / O / W type emulsified seasoning,
It is.

<W / O / W type emulsified seasoning>
The W / O / W type emulsified seasoning of the present invention is a W / O / W type comprising an inner aqueous phase (W1), an oil phase (O) containing a polyglycerin condensed ricinoleic acid ester, and an outer aqueous phase (W2). It is an emulsified seasoning, and the W / O / W type emulsified seasoning mainly includes an inner aqueous phase, an oil phase enclosing the inner aqueous phase, and an outer aqueous phase enclosing the oil phase.

<Viscosity>
The viscosity of the W / O / W type emulsified seasoning of the present invention is adjusted to a viscosity similar to that of general mayonnaise so that it may have an appearance like mayonnaise. Specifically, it is 50 Pa · s or more and 500 Pa · s or less.
Here, the viscosity of the W / O / W type emulsified seasoning of the present invention was measured at a temperature of 25 ° C. with a BH type viscometer after 1 minute when measured under the conditions of rotor No. 6 and rotation speed of 2 rpm. It is a value calculated by reading.

<Components of oil phase>
The oil phase (O) can include edible fats and oils and polyglycerin condensed ricinoleate.

<Edible oils and fats>
Fats and oils (edible fats and oils) mainly constitute the oil phase (O) of the W / O / W type emulsified seasoning of the present invention. In the W / O / W type emulsified seasoning of the present invention, the content of edible fats and oils is 20% or more and less than 35%.
When the content of edible oils and fats is within the above range, a mayonnaise-like gloss and juicy appearance can be obtained.
In particular, when the content of edible oils and fats is less than 20%, a mayonnaise-like gloss and juicy appearance cannot be obtained.

  Examples of edible oils and fats include edible vegetable oils (eg, rapeseed oil, soybean oil, safflower oil, sunflower oil, corn oil, olive oil, grape seed oil, sesame oil, cottonseed oil, perilla seed oil, linseed oil), fish oil, liver oil, Furthermore, fats and oils mainly containing transesterified fats and oils and diglycerides can be mentioned, and these can be used alone or in combination of two or more.

<Polyglycerin condensed ricinoleic acid ester (PGPR)>
Polyglycerin condensed ricinoleic acid ester (hereinafter referred to as “PGPR”) is used for the W / O / W type emulsified seasoning of the present invention. PGPR functions as an emulsifier in the W / O / W type emulsified seasoning of the present invention, and forms an oil phase (O) together with edible fats and oils. The PGPR is not particularly limited as long as it is provided for food. For the purpose of stabilizing the emulsification of the W / O / W type emulsified seasoning, the esterification degree of PGPR used in the emulsified seasoning according to this embodiment is preferably greater than 30% and less than 60%. More preferably, it is 31 to 50%. In the W / O / W type emulsified seasoning of the present invention, PGPR can be used in combination with the above-mentioned egg yolk and other emulsifiers described below. PGPR is preferably added to the oil phase.

<Content of PGPR>
The content of PGPR used in the present invention is preferably 0.1% or more and 5% or less with respect to the W / O / W type emulsified seasoning for the purpose of stabilizing the emulsification of the W / O / W type emulsified seasoning. 0.5% to 3% is even better.

  Furthermore, in the emulsified seasoning according to the present embodiment, other emulsifiers may be used in addition to the PGPR described above. Examples of other emulsifiers include egg yolk lecithin, milk protein, soy protein, monoglyceride, monoglyceride derivative, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, and plant lecithin. These can be used alone or in combination of two or more.

<External water phase components>
The outer aqueous phase (W2) has a solid content in the outer aqueous phase of 20% or more and 40% or less, and contains egg white in an amount of 1% or more and 10% or less in raw conversion with respect to the W / O / W type emulsified seasoning. Contains egg yolks, sugars and gums. Thereby, the glossiness and juicy appearance like mayonnaise of a W / O / W type emulsified seasoning can be obtained.

<Solid content (%) in outer water phase>
The solid content of the outer aqueous phase of the W / O / W emulsified seasoning of the present invention is 20% or more and 40% or less, and preferably 25% or more and 35% or less with respect to the outer aqueous phase (W2). By setting the solid content in the outer aqueous phase in the above range, the W / O / W type emulsified seasoning can have a mayonnaise-like luster and juicy appearance.
In addition, solid content in an external water phase means the remaining component except a water | moisture content.

<Egg white and its content>
The outer water phase (W2) of the W / O / W type emulsified seasoning of the present invention contains 1% or more and 10% or less of egg white in raw conversion with respect to the whole W / O / W type emulsified seasoning. It contains egg whites in the above range, and together with the egg yolks, sugars and gums described in detail below, the W / O / W type emulsified seasoning has a mayonnaise-like luster and juicy appearance. it can.
If the content of the egg white in the outer water phase (W2) of the W / O / W type emulsified seasoning of the present invention is less than the above range, a glossy and juicy appearance like mayonnaise cannot be obtained, and the content exceeds the above range. However, it may not have a mayonnaise-like luster and juicy appearance.

<Yellow>
The outer water phase (W2) of the W / O / W emulsified seasoning of the present invention contains egg yolk. By adding egg yolk to the outer water phase and using it together with egg whites, sugars and gums, the W / O / W emulsified seasoning can have a mayonnaise-like luster and juicy appearance.
Examples of egg yolk include raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, phospholipase A1, phospholipase A2, phospholipase C, and phospholipase D. Or one or more treatments such as enzyme treatment with protease, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or carbohydrate, etc. Etc.

<Content of egg yolk>
The egg yolk contained in the outer aqueous phase (W2) of the W / O / W type emulsified seasoning of the present invention should be 1% or more and 20% or less in terms of raw relative to the whole W / O / W type emulsified seasoning, Furthermore, 5% or more and 15% or less are good. When the content of egg yolk is in the above range, the W / O / W type emulsified seasoning can have a mayonnaise-like luster and juicy appearance.

<Content ratio of egg white and egg yolk>
As described above, the outer water phase of the W / O / W emulsified seasoning of the present invention contains 1% to 10% of egg white and egg yolk, but the content ratio of egg white and egg yolk in the outer water phase is raw conversion. In a ratio of 1: 1 to 1:10, and a ratio of 1: 1 to 1: 7 is preferable.
When the content ratio of egg white and egg yolk is larger than the above range, the mayonnaise-like gloss and juicy appearance cannot be obtained. On the other hand, when the egg white is more than the above range, the mayonnaise-like gloss and juicy appearance cannot be obtained.

<Sugar>
The outer aqueous phase (W2) of the W / O / W type emulsified seasoning of the present invention contains a saccharide. By adding saccharides to the outer aqueous phase (W2) and also containing egg white, egg yolk, and gum, the W / O / W emulsified seasoning can have a mayonnaise-like luster and juicy appearance.
The saccharide used in the W / O / W type emulsified seasoning of the present invention is obtained by removing dietary fiber from carbohydrate. That is, specific types of carbohydrates include monosaccharides such as glucose and fructose, disaccharides such as sugar, lactose, and maltose, polysaccharides such as oligosaccharides and starch, reduced starch saccharified products, xylitol, maltitol and the like. Sugar alcohols and the like, and it is particularly preferable to use a disaccharide such as sugar and starch together. In addition, the sugar does not include the gums described below.

<Starch>
Among the sugars used in the W / O / W type emulsified seasoning of the present invention, as the starch, for example, potato starch, corn starch, tapioca starch, wheat starch, rice starch, pretreatment of these starches, etc. Processed starch, or wet-heat treated starch obtained by subjecting these starches to wet heat treatment.
The wet heat-treated starch is not particularly limited as long as it is commercially available as “wet heat-treated starch”. For example, starch particles containing water that does not gelatinize even when the starch is heated are sealed in containers. In a method obtained by heating to about 100-125 ° C. under conditions of 100% relative humidity, or in a first stage, starch is placed in a container, sealed and decompressed, and in the second stage, live steam is introduced into the container. It is preferable to use one manufactured by a reduced pressure and heating method that is a humidifying and heating system.
Further, the processed starch is not particularly limited as long as it is a starch that has been subjected to chemical treatment designated as a content by the Food Sanitation Law and is used for food. For example, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, hydroxypropyl starch, phosphorylated starch, phosphoric acid Cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, and the like may be used, and one or more of these may be used.
Especially, it is preferable to use acetylated adipic acid cross-linked starch and hydroxypropylated phosphoric acid cross-linked starch from the viewpoint of obtaining a glossy and juicy appearance like mayonnaise.

<Sugar content>
The sugar contained in the outer aqueous phase (W2) of the W / O / W type emulsified seasoning of the present invention is appropriately adjusted so that the solid content of the outer aqueous phase (W2) is 20% or more and 40% or less. What is necessary is just to mix | blend.
For example, it is preferably 5% or more and 20% or less, and more preferably 5% or more and 15% or less with respect to the outer water phase (W2). When the sugar content is within the above range, the W / O / W type emulsified seasoning can have a mayonnaise-like luster and juicy appearance.

<Gum quality>
The outer water phase of the emulsified seasoning of the present invention contains gum. By containing gum in the outer water phase and using it together with the egg white, egg yolk, and sugar, the W / O / W emulsified seasoning can have a mayonnaise-like luster and juicy appearance.
Examples of the gum used include xanthan gum, gellan gum, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, and silium seed gum.

<Gum content>
The content of the gum in the emulsified seasoning of the present invention is preferably 0.05% or more and 3% or less, and more preferably 0.3% or more and 3% or less, from the standpoint of mayonnaise gloss and juicy appearance.

<Other ingredients>
The W / O / W type emulsified seasoning of the present invention can be used without particular limitation as long as it is a raw material generally blended into mayonnaise as an aqueous phase component. For example, it can contain seasonings such as water, vinegar (brewed vinegar), salt, amino acids, honey, spice extract, protein hydrolysate, colorant and flavoring, and these can be used alone or in combination of two or more. Can be used in combination.

<Internal water phase components>
The inner aqueous phase (W1) is not particularly limited as long as the sodium chloride concentration and the sugar concentration are adjusted to the same level as the outer aqueous phase (W2). For example, egg white, egg yolk, sugar, gum, water, vinegar ( Brewing vinegar), salt, amino acid and other seasonings, honey, spice extract, protein hydrolyzate, colorant and flavoring.

<Manufacturing method>
The W / O / W type emulsified seasoning of the present invention can be obtained by the following steps.
The emulsification can be performed using a general emulsification apparatus such as a homomixer or a colloid mill. Further, the mixed solution for forming an outer aqueous phase contains the above-mentioned egg white, egg yolk, sugar and gum. Specifically, it can be produced by the following steps (i) and (ii).
(I) a step of forming a W / O emulsion in which the inner aqueous phase-forming mixture is dispersed in an oil phase (O) containing edible fats and oils and PGPR;
(Ii) A step of mixing the obtained W / O emulsion with the mixture for forming the outer aqueous phase.

<Emulsified state of W / O / W type emulsified seasoning>
The W / O / W type emulsified seasoning obtained by the first production method is in the emulsified state shown in FIG. That is, as shown in FIG. 1, the W / O / W type emulsified seasoning of the present invention has an oil phase (O) enclosing the inner water phase (W1) and an outer water phase (O) containing the oil phase (O) ( W2) is in an emulsified state.

<Salad>
The salad of the present invention includes the above-described W / O / W emulsified seasoning of the present invention and ingredients. That is, the salad of the present invention has the effect of suppressing water separation from the foodstuffs by blending the W / O / W type emulsified seasoning of the present invention, and the W / The O / W emulsified seasoning and salad can maintain a mayonnaise-like luster and juicy appearance. The foodstuff contained in the salad of this invention is a foodstuff which tends to produce water separation, for example. For example, the salad according to the present invention can include the W / O / W type emulsified seasoning of the present invention and vegetables and / or fruits.
Examples of ingredients that easily cause water separation include cucumber, onion, carrot, lettuce, celery, cabbage, corn, radish, burdock, broccoli, cauliflower, tomato and other vegetables, apples, pineapples, grapes, strawberries, kiwi, peaches, Examples include fruits such as pears, melons, watermelons, grapefruits, avocados and mangoes, macaroni, spaghetti, vermicelli, rice noodles, penne, and Asian noodles.
Examples of the salad of the present invention using these ingredients include vegetable salad, potato salad, pasta salad, egg salad, fruit salad, macaroni salad, coleslaw salad, radish salad, burdock salad and the like.
The salad of the present invention is usually produced by adding ingredients and the W / O / W emulsified seasoning of the present invention. The preferable content of the emulsified seasoning of the present invention in the salad of the present invention is 10 to 90%.

[Example 1]
<Preparation of W / O / W type emulsified seasoning>
W / O / W type emulsified seasonings were prepared according to the formulation shown in Table 1 below.
That is, each component which forms the inner water phase (W1) of the following Table 1 was mixed. Using a homomixer (Toki Auto Homomixer MA, manufactured by Tokushu Kika Kogyo Co., Ltd.), the mixture for forming the inner aqueous phase is added to the edible oil and fat to which the polyglycerin condensed ricinoleic acid ester is added, and the mixture is stirred and mixed. Pre-emulsification was performed, and the resulting mixture was subjected to a fine emulsion by applying it to a colloid mill to prepare a W / O type emulsion.
Next, a mixed liquid for forming the outer aqueous phase is prepared, and the W / O emulsion is added to the mixed liquid for forming the outer aqueous phase by using a stirring device such as a homomixer and pre-emulsified by stirring. Further, a W / O / W type emulsified seasoning was obtained by fine emulsification using a colloid mill.
The viscosity was 250 Pa · s.

[Comparative Examples 1-6]
A W / O / W type emulsified seasoning was prepared according to Example 1 except that the formulation was changed to the formulation shown in Table 1 below. Subsequently, according to the method of Example 1, salad was prepared using the obtained W / O / W type emulsified seasoning.

[Test Example 1]
The appearance evaluation of the W / O / W type emulsified seasoning of Example 1 and Comparative Examples 1 to 6, the appearance evaluation of the salad using these emulsified seasonings and the water separation evaluation were performed according to the following evaluation methods and evaluation criteria.

<Appearance evaluation method of W / O / W type emulsified seasoning>
10 g of each of the standard seasonings prepared in the following manner and each W / O / W emulsified seasoning were put on a flat plate and evaluated for appearance.

<Preparation of standard mayonnaise type seasoning>
The standard mayonnaise-type seasoning is 100 g of raw egg yolk, 90 g of vinegar (acidity 4%), 35 g of fresh water, 10 g of sodium chloride, 2 g of xanthan gum and 3 g of sodium glutamate with a mixer (for example, Hobart, Tabletop Hobart Mixer). After preparing, 760 g of edible vegetable fats and oils are poured with stirring to prepare a crude emulsion, and then this crude emulsion is prepared by continuous fine emulsification at 3560 rpm using a colloid mill. This standard mayonnaise type seasoning is prepared according to a known mayonnaise manufacturing method (for example, see JP-A-2006-187277, JP-A-2009-61).

<Appearance evaluation standard of W / O / W type emulsified seasoning>
A: Similar to the standard mayonnaise type seasoning, it has a lustrous and juicy appearance.
B: Compared with the standard mayonnaise type seasoning, there is no slight gloss, but it can be called mayonnaise.
C: Compared with a standard mayonnaise type seasoning, there is no gloss and no mayonnaise.

<Evaluation method of salad water separation>
Using the W / O / W type emulsified seasoning of Example 1 and Comparative Examples 1 to 5 and the standard mayonnaise type seasoning, a coleslaw salad was prepared with the following composition.
Specifically, cabbage (3 mm sliced) 40 g, lettuce (30 mm) 40 g, carrot (1 mm × 1 mm) 5 g, onion (1 mm slice) 8 g, and corn 4.5 g, and each W / O / W type emulsified seasoning Alternatively, 60 g of a standard mayonnaise type seasoning type seasoning and 30 g of fresh water were mixed to prepare a coleslaw salad, the salad was placed in a plastic container, covered, and left in a refrigerator for 72 hours.
The degree of water separation of the obtained salad was evaluated according to the following evaluation criteria with a salad using a standard mayonnaise type seasoning as a control.

<Evaluation of salad water separation>
A: There was no water separation even when the container was tilted.
B: Although the amount of water separation was small compared with the salad of the standard mayonnaise type seasoning, water separation occurred when the container was tilted.
C: There was water separation comparable to the salad of the standard mayonnaise type seasoning.

<Appearance evaluation method for salad>
Immediately before the appearance evaluation of the salad using each W / O / W type emulsified seasoning, a salad using the reference mayonnaise type seasoning was prepared again, and the appearance was evaluated according to the following evaluation criteria using the reference salad as a control. .
In addition, the reference salad prepared just before evaluation is the same preparation method as the salad at the time of water separation evaluation.

<Salad appearance criteria>
A: Glossy and juicy appearance, almost the same as salad using standard mayonnaise type seasoning B: Slightly glossy and juicy appearance compared to salad using standard mayonnaise type seasoning C: Compared with the salad using the standard mayonnaise type seasoning, there is no gloss and no mayonnaise.

From the results in Table 1, the appearance of the W / O / W type emulsified seasoning of Example 1 was glossy and succulent in almost the same manner as the reference mayonnaise type seasoning. Moreover, the result of the water separation evaluation and appearance evaluation of the salad using the seasoning of Example 1 was also good. On the other hand, the appearance of the W / O / W type emulsified seasonings of Comparative Examples 1 to 6 was different from the reference mayonnaise type seasoning and was not juicy and not like mayonnaise, and / or either the appearance of the salad was bad. .

[Example 2]
A W / O / W type emulsified seasoning was prepared according to Example 1, except that the composition was changed to the composition shown in the following composition table 1. The viscosity of the obtained W / O / W type emulsified seasoning was 150 Pa · s.
Subsequently, the salad using the W / O / W type emulsified seasoning prepared according to Example 1 was prepared.

[Composition Table 1]
(Inner water phase W1) Vinegar (acidity 4%) 10%
Salt 1%
5% sugar
Shimizu 15.5%
(Oil phase O) Edible vegetable oil 20%
PGPR (degree of esterification 33%) 1.4%
(Outside water phase W2) Vinegar (acidity 4%, moisture 95%) 10%
Salt 1%
3% sugar
Starch 0.4%
Egg yolk (solid content 50%, moisture 50%) 12%
Egg white (10% solids, 90% moisture) 10%
Xanthan gum 0.3%
Shimizu 10.4%
----------------------------
Total 100%

The obtained W / O / W type emulsified seasoning and salad were evaluated based on the evaluation method and evaluation criteria of Test Example 1.
The appearance of the W / O / W type emulsified seasoning of Example 2 was glossy and succulent in almost the same manner as the standard mayonnaise type seasoning. Moreover, although the result of the water separation evaluation and the external appearance evaluation of the salad using the seasoning of Example 2 was slightly inferior, the water separation and the appearance were no problem.

[Example 3] ★ Erasing from the Excel table
A W / O / W type emulsified seasoning was prepared in the same manner as in Example 1 except that the composition was changed to the composition shown in the following composition table 2.
Subsequently, the salad using the W / O / W type emulsified seasoning prepared according to Example 1 was prepared.

[Composition table 2]
(Inner water phase W1) Vinegar (acidity 4%) 10%
Salt 1%
5% sugar
Shimizu 15.5%
(Oil phase O) Edible vegetable oil 27%
PGPR (degree of esterification 33%) 1.4%
(Outside water phase W2) Vinegar (acidity 4%, moisture 95%) 10%
Salt 1%
3% sugar
Starch 0.4%
Egg yolk (solid content 50%, moisture 50%) 16%
Egg white (10% solids, 90% moisture) 1.5%
Xanthan gum 0.3%
Shimizu 7.9%
----------------------------
Total 100%

The obtained W / O / W type emulsified seasoning and salad were evaluated based on the evaluation method and evaluation criteria of Test Example 1.
The appearance of the W / O / W type emulsified seasoning of Example 3 was glossy and juicy in almost the same manner as the standard mayonnaise type seasoning. Moreover, the result of the water separation evaluation and external appearance evaluation of the salad using the seasoning of Example 3 was also favorable.

[Example 4]
A W / O / W type emulsified seasoning was prepared in the same manner as in Example 1 except that the composition was changed to the composition shown in the following composition table 3.
Subsequently, the salad using the W / O / W type emulsified seasoning prepared according to Example 1 was prepared.

[Composition Table 3]
(Inner water phase W1) Vinegar (acidity 4%) 10%
Salt 1%
5% sugar
Shimizu 15.5%
(Oil phase O) Edible vegetable oil 30%
PGPR (degree of esterification 33%) 1.4%
(Outside water phase) Vinegar (acidity 4%, moisture 95%) 10%
Salt 1%
1% sugar
Starch 0.3%
Egg yolk (solid content 50%, moisture 50%) 8.4%
Egg white (10% solids, 90% moisture) 6%
Xanthan gum 0.3%
Shimizu 10.1%
----------------------------
Total 100%

The obtained W / O / W type emulsified seasoning and salad were evaluated based on the evaluation method and evaluation criteria of Test Example 1.
The appearance of the W / O / W type emulsified seasoning of Example 4 was small in water separation compared with the reference mayonnaise type seasoning, but water separation was slightly confirmed when the container was tilted. Moreover, although the water separation evaluation and external appearance evaluation of the salad using the seasoning of Example 4 were a little inferior, the water separation and the external appearance were not problematic.

Example 5 Fruit Salad Using the W / O / W type emulsified seasoning of Example 1, a fruit salad was prepared with the following composition. Specifically, 20 g of super white sugar, 90 g of agar, 30 g of canned canned syrup, 30 g of pineapple canned pineapple, 15 g of apples and 15 g of kiwifruit and 45 g of the W / O / W type emulsified seasoning of Example 1 were mixed. A fruit salad was made, placed in a plastic container, covered and left in the refrigerator overnight. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.

Example 6 Vermicelli Salad Using the W / O / W emulsified seasoning of Example 1, vermicelli salad was prepared with the following composition. Specifically, 150 g of vermicelli soaked in water and heated in boiling water for 10 minutes, 15 g of cucumber slices, 15 g of carrots, 15 g of sliced onions, 15 g of striped lettuce, 6 g of purple cabbage, 6 g of white sugar 1.5 g, 1 g of sodium chloride and 70 g of the W / O / W emulsified seasoning of Example 1 were mixed to prepare a vermicelli salad, put in a plastic container, covered and left in a refrigerator overnight. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.

Example 7 Macaroni Salad Using the W / O / W type emulsified seasoning of Example 2, vermicelli salad was prepared with the following composition. Specifically, 120 g of macaroni heated in boiling water for 9 minutes, 15 g of cucumber rings, 15 g of carrots, 15 g of sliced onions, 15 g of corn, 15 g of cabbage, 15 g of striped lettuce, 2 g of white sucrose, salt 2 g and 30 g of the W / O / W emulsified seasoning of Example 2 were mixed to prepare a macaroni salad, put in a plastic container, covered, and left in a refrigerator overnight. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.

Example 8 Potato Salad Using the W / O / W type emulsified seasoning of Example 2, a potato salad was prepared with the following composition. Specifically, 120 g of potatoes, 15 g of cucumber slices, 15 g of carrots, 15 g of sliced onions, 15 g of corn, 15 g of cabbage, 15 g of striped lettuce, 2 g of white sucrose, 2 g of salt and W / of Example 2 A potato salad was prepared by mixing 30 g of an O / W emulsified seasoning, placed in a plastic container, covered, and allowed to stand overnight in a refrigerator. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.

[Example 9] Burdock Salad Using the W / O / W emulsified seasoning of Example 1, Burdock Salad was prepared with the following composition. Specifically, 150g of burdock cooked with heat, 15g of boiled carrot, 15g of boiled lotus root, 5g of hijiki that has been boiled in water, 5g of chopped jellyfish that has been boiled in water, 5g of chopped konnyaku, 5g of white sugar, A burdock salad was prepared by mixing 1.5 g of sodium chloride and 30 g of the W / O / W type emulsified seasoning of Example 2, placed in a plastic container, covered, and left in a refrigerator for two nights. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.

Example 10 Crab Flavored Salad Using the W / O / W emulsified seasoning of Example 1, a crab flavored salad was prepared with the following composition. Specifically, 150 g of crab flavored kamaboko, 150 g of cabbage chopped, 120 g of lettuce chopped, 50 g of cucumber slices, 2 g of white sucrose, 2 g of salt and 120 g of the W / O / W type emulsified seasoning of Example 2 A crab-flavored salad was made, placed in a plastic container, covered, and left in the refrigerator for 2 nights. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.

Claims (2)

It is a W / O / W type emulsified seasoning comprising an inner aqueous phase (W1), an oil phase (O) containing a polyglycerin condensed ricinoleic acid ester, and an outer aqueous phase (W2),
Containing edible fats and oils in an amount of 20% to less than 35% with respect to the whole emulsified seasoning,
The outer water phase (W2) contains egg whites, egg yolks, sugars and gums, and the egg white content is 1% or more and 10% or less in raw conversion with respect to the whole emulsified seasoning,
The solid content in the outer water phase (W2) is 20% or more and 40% or less with respect to the outer water phase (W2),
The content ratio of egg white and egg yolk in the outer aqueous phase (W2) is 1: 1 to 1:10 in terms of raw material,
The emulsified seasoning has a viscosity of 50 Pa · s to 500 Pa · s,
W / O / W type emulsified seasoning.   A salad comprising the emulsified seasoning according to claim 1 and vegetables and / or fruits.

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