JP2016152782A - Edible oil sauce - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an edible oil sauce having an inhibitory action of burnt deposits at cooking, especially, burnt deposits caused by seasoning components, spices, and solids such as vegetables for topping included in the oil sauce.SOLUTION: An edible oil sauce is obtained by mixing an edible emulsifier with a HLB of larger than 4 and a dry seasoning. The edible oil sauce is formed such that: a median diameter or a mode diameter of particles in a water phase of a preparation liquid which is obtained by filtering an edible oil sauce of a product temperature of 80°C with a sieve of 16 mesh, adding for 5 min the filtrate thus obtained into water of 4 times as much as the weight of the filtrate, controlled to a temperature of 80°C, by using an emulsification disperser while agitating with a specific rotation frequency of a mixer, and further agitating for 1 min after adding, in the same condition while keeping it at 80°C is to equal to or less than 10 μm; and a water phase volume ratio (%) to the entire volume, measured after leaving at rest the preparation liquid after agitating at 10°C for 1 h is equal to or more than 83%. The edible oil sauce contains preferably at least one selected from dry plants and dry mushroom.SELECTED DRAWING: None

Description

  The present invention relates to an edible oil source. More specifically, the present invention relates to an edible oil source used for cooking food, characterized by having a non-burning action. Moreover, this invention relates to the foodstuff containing the said edible oil source, and the non-burning prevention method of the foodstuff using the said edible oil source.

  Oil sauce is a seasoning liquid based on vegetable oils and fats, and differs greatly from conventional sauces mainly composed of water in that water is not used. For example, if you put an oil sauce on the meat surface in advance as a sauce for meat such as grilled meat or steak, you can prevent the meat juice from coming out (drip suppression) and compare it with conventional water-based sauces And it has the characteristic that there is also little burning at the time of cooking.

  However, if the oil sauce contains seasoning ingredients such as dried soy sauce or extract, or if it contains solids such as spices or vegetables for toppings, it can cause scorching during cooking. Even the sauce is easy to burn.

  This kind of scorching during cooking is greatly lost in appearance due to the ingredients sticking to the surface of cooking utensils, such as a frying pan, and the seasoning ingredients and solids in the oil sauce are scorching. Invite the problem of being damaged. In addition, once the food is scorched on the cooking device, it takes a lot of labor and time to wash it off, and it causes burning scorching on the cooking device.

  For this reason, to provide more delicious and good-looking dishes, and to make it easier to clean and clean cooked utensils after use, it is an issue that should be considered even for oil sauces to prevent scorching. It is.

  In addition, fats and oils have been widely used for cooking, and it has traditionally improved releasability, that is, the ingredients are less likely to adhere to cooking utensils (frying pans, top plates, baking molds) during cooking, and the ingredients can be easily prepared after cooking. Various improvements have been proposed for removal (see Patent Documents 1 to 5). However, many of them do not contain seasoning ingredients such as dried soy sauce and extracts, and spices and vegetables for toppings, and do not envisage the problem of scorching solids such as seasoning ingredients and vegetables It is.

JP 2009-39021 A International Publication No. 2010/093038 Pamphlet JP 2003-265105 A JP 2012-249621 A Japanese Patent Laid-Open No. 10-248488

  The present invention is charred during cooking when using an edible oil sauce containing seasonings, and in particular, due to solid ingredients such as seasoning ingredients contained in the oil sauce and spices and vegetables for toppings. It aims at suppressing. Specifically, firstly, an object of the present invention is to provide an edible oil source in which the burning is suppressed. The second object is to provide a food for cooking using an edible oil source in which the burning is suppressed, and a food cooked using the edible oil source. Thirdly, an object is to provide a method for preventing scorching during heat cooking using an edible oil sauce.

  The present inventor has intensively studied to solve the above problems, and by adding an edible emulsifier having an HLB greater than 4 to the edible oil sauce, the charcoal during cooking that is unique to the edible oil sauce is significantly increased. It can be suppressed, and the shape is lost due to the ingredients sticking to the surface of cooking utensils such as frying pans, and the taste and appearance are significantly prevented from being burnt by the seasoning ingredients and solids in the edible oil sauce, I found out that it can be resolved. Moreover, it confirmed that the effect further increased by mix | blending a dietary fiber with an edible oil sauce. In addition, in the subsequent research of the present inventor, the composition of dietary fiber in the edible oil sauce alone is not limited to the edible oil sauce, but the seasoning components and solids contained in the edible oil sauce are used as food ingredients. We found that there is an effect that makes it easy to cling (makes it easy to adhere), and it is confirmed that this effect reduces the adhesion of seasoning ingredients and solids to cooking utensils, and consequently contributes to the reduction of scorching did.

  The present invention has been completed by further studies based on these findings, and includes the following embodiments.

(I) Edible oil sauce (I-1) An edible oil sauce containing an edible emulsifier with HLB greater than 4 and a dry seasoning.
(I-2) An edible oil sauce comprising an edible emulsifier and a dry seasoning and having the following characteristics (1) and (2):
(1) An edible oil sauce having a product temperature of 80 ° C. is filtered through a 16-mesh sieve, and 100 g of the obtained filtrate is adjusted to 80 ° C. in 400 ml of water. Addition over 5 minutes with stirring at 12,000 rpm of the homomixer, and after addition, the median of particles in the aqueous phase of the prepared solution after stirring for 1 minute while maintaining at 80 ° C. The diameter or mode diameter is 10 μm or less,
(2) The “ratio (%) of the aqueous phase volume to the total volume” measured after leaving the prepared liquid after stirring for 1 hour at 10 ° C. is 83% or more.

  As the above emulsifying disperser, AGI HOMO MIXER 2M-1 type (processing capacity: ~ 1L, homomixer: MARK II 2.5 type: 100V, 0.24kW, 1400-12000r / min, paddle mixer: 100V, 0.12kW) 20 to 150 r / min) (manufactured by Primics Co., Ltd.).

(I-3) Edible oil sauce containing dietary fiber and dry seasoning.
(I-4) The edible oil source according to any one of (I-1) to (I-3), further comprising at least one selected from the group consisting of a dried plant and a dried mushroom.
(I-5) Salt, sugar, sweetener, soy sauce, miso, miso, livestock meat extract, vegetable extract, seafood extract, yeast extract, seafood, wherein the dried seasoning has a powdery or granular form (I-1) to (I-1), which are at least one selected from the group consisting of fermented products (such as fish soy), protein hydrolysates, umami seasonings (including amino acids), vinegar, and acidulants. (I-4) Edible oil sauce described in any one of.
(I-6) The edible oil source according to any one of (I-1) to (I-2) and (I-4) to (I-5), further containing dietary fiber.

(II) Food (II-1) A food for cooking, comprising the edible oil source described in any one of (I-1) to (I-6).
(II-2) A food that has been heat-treated in the presence of the edible oil source according to any one of (I-1) to (I-6).
(II-3) In (II-1) or (II-2), the food is at least one selected from the group consisting of meat, seafood, edible plants, eggs, and processed foods thereof. Food to list.

(III) A method for preventing food from being burned, comprising: a step of heat-treating food in the presence of an edible oil source according to any one of (III-1) (I-1) to (I-6). How to prevent burning.
(III-2) The cooked food according to (III-1), wherein the food material is at least one selected from the group consisting of livestock meat, seafood, edible plants, eggs, and processed foods thereof. How to prevent burning.

  According to the edible oil sauce of the present invention containing an edible emulsifier with an HLB greater than 4, cooking is caused by seasoning ingredients such as dried soy sauce and extracts, or solids such as spices and topping vegetables and mushrooms. Burning of time can be significantly suppressed. In addition, when dietary fiber is further added to the edible oil sauce, the solid content such as seasoning ingredients and spices contained in the edible oil sauce can be easily attached to the surface of the ingredients to be cooked (easy to adhere), The effect reduces adhesion of solids such as seasoning ingredients and spices to the cooking device, and as a result, it is possible to further reduce scorching. The burn prevention method of the present invention utilizes the characteristics of such edible oil sauce.

  Moreover, according to the edible oil sauce of the present invention containing dietary fiber, the seasoning ingredients and spices contained in the edible oil sauce as described above, even if the edible emulsifier with HLB greater than 4 is not included. As a result, the solid content of ingredients such as seasonings and spices on the cooking device can be reduced, and as a result Burning can be reduced.

  Therefore, by using such an edible oil source, it is possible to provide a food for cooking that is difficult to burn. Moreover, by using such an edible oil source, it is possible to provide a non-burning prevention method for cooking food.

(I) Edible oil sauce In general, an edible sauce is a liquid or used to season dishes such as meat, seafood, eggs, and vegetables; fruits; and confectionery; It is a semi-fluid (paste-like) seasoning. These edible sauces include a sauce that is used by adding to or hanging on the above-mentioned dishes, fruits and confectionery (hereinafter referred to as “hanging sauce”), and a sauce that is used when cooking the dish. (Hereinafter referred to as “cooking sauce”). The latter cooking sauce is a sauce that is used by heating together with ingredients when cooking ingredients such as meat, seafood, eggs, and vegetables (hereinafter referred to as “cooking sauce”). For example, the ingredients can be classified into sauces (hereinafter referred to as “non-heated cooking sauces”) that are used when the ingredients are not heated and cooked without being heated.

  Among the above, the edible oil sauce targeted by the present invention is particularly preferably a sauce that is used by heating together with ingredients when cooking ingredients such as meat, seafood, eggs, and vegetables (sauce for cooking) It is.

  In addition, the edible oil sauce targeted by the present invention is that all liquid components are composed of fats and oils, except for moisture contained in solid ingredients such as powder seasonings, which are essential ingredients, and dried plants and dried mushrooms, which are optional ingredients. It is characterized by not containing water. Here, the “liquid component” means that having a liquid form at least at 25 ° C., and the “solid component” means that having a solid form that does not dissolve in an oil and fat of at least 25 ° C. .

The edible oil sauce of the present invention can be classified into two aspects based on its essential ingredients:
(1) An edible emulsifier with an HLB greater than 4 is contained as an essential component.
(2) Contains dietary fiber as an essential component.

  The edible oil source of (1) may further contain dietary fiber. Conversely, the edible oil sauce of (2) may further contain an edible emulsifier with an HLB greater than 4.

  Hereinafter, the ingredients, composition and characteristics of the edible oil sauce of the present invention will be described.

(A) Component (A-1) Fats and Oils Common to Edible Oil Sauces of (1) and (2) The fats and oils constituting the edible oil sauce of the present invention may be oils and fats that can be eaten. Fats and oils, livestock fats and oils, fish fats and oils, processed fats and oils, functional fats and oils, and mixtures thereof can be used arbitrarily.

  Examples of vegetable oils include, but are not limited to, cottonseed oil, rapeseed oil, soybean oil, palm oil, canola oil, corn oil, palm oil, coconut oil, peanut oil, olive oil, sunflower oil, safflower oil (safflower oil), sesame oil, Mention may be made of peanut oil, cacao butter, salad oil, rice bran oil, and grape seed oil. Moreover, lard (pig fat), head (beef tallow) etc. can be mentioned as livestock fats and oils. Processed oils and fats are oils and fats obtained by subjecting edible animal and vegetable oils and fats to processing such as hydrogenation, transesterification, fractionation, emulsification, or plasticization. Functional fats and oils are fats and oils having specific physical characteristics and / or physiological characteristics. For example, edible animal and vegetable fats and oils reinforced with EPA and / or DHA, and plant sterols having a serum cholesterol lowering action by suppressing absorption of cholesterol. Reinforced oils and fats can be exemplified without limitation. Moreover, the said fats and oils include the flavor oil which added the flavor to edible animal and vegetable oils and fats by adding spices, herbs, etc. Although not limited, examples of such flavor oils include lard oil, garlic oil, leek oil, basil oil, and butter flavor oil.

  In the edible oil sauce of the present invention, fats and oils are components constituting the liquid component of the oil sauce, and have a certain degree of fluidity and viscosity in order to disperse the solid content in the oil sauce and to adhere to the food material. Such fats and oils are in the range of 70 to 50,000 mPa · s when the viscosity of the filtrate is measured after the edible oil sauce prepared by passing it through a 16 mesh sieve at a product temperature of 25 ° C., Fats and oils that exhibit a viscosity of preferably 85 to 30,000 mPa · s, more preferably 100 to 15,000 mPa · s (measurement conditions: B-type viscometer, rotor No. 1 to 4, rotor speed 12 rpm, 7 minutes) As long as that is the case, the above fats and oils may be used alone or in any combination of two or more.

  As described above, in the edible oil sauce of the present invention, fats and oils account for 100% by volume of the liquid component contained in the oil sauce. Here, as described above, the liquid component includes a dry seasoning blended as an essential component in an edible oil sauce, and a liquid component contained in a solid component such as a dried plant or dried mushroom blended as an optional component. (Including moisture) is not included.

(A-2) Dry seasoning A dry seasoning is an essential component of the edible oil sauce of this invention.

  A dry seasoning is a dry seasoning used to add a flavor to food ingredients. Although not limited, salt, sugar, sweetener, soy sauce, miso, miso, protein hydrolyzate, umami seasoning, vinegar, acidulant, and livestock meat, vegetables, seafood, yeast, etc. (Hereinafter, these are also collectively referred to as “livestock meat”) extracts (livestock meat extract, vegetable extract, seafood extract or yeast extract), livestock meat or a fermented product thereof. However, in the present invention, spices such as pepper and pepper correspond to plant pieces and are classified as “dried plants” to be described later, so these spices are not included in the dry seasoning.

  Here, saccharides include monosaccharides (eg, glucose, fructose, etc.), disaccharides (sugar, lactose, maltose, etc.), trisaccharides or more polysaccharides (eg, oligosaccharides, dextrin, starch, etc.), sugar alcohols ( Erythritol, xylitol, maltitol, reduced maltose starch syrup, etc.). Sweeteners include stevia extract, licorice extract, sucralose, sodium saccharin, dinatosium glycyrrhizinate and thaumatin, and low sweetness sweeteners such as D-xylose. Examples of the umami seasoning include amino acids such as glutamic acid, inosinic acid, guanylic acid, glycine, alanine, aspartic acid, succinic acid, and salts thereof as umami ingredients. Examples of the acidulant include citric acid or a sodium salt thereof, lactic acid, malic acid, fumaric acid-sodium, phytic acid, and phosphoric acid. The fermented product of livestock meat or its extract includes fish sauce that is a fermented product of seafood. Protein hydrolysates include animal protein hydrolysates (eg, livestock meat and seafood hydrolysates) and plant protein hydrolysates (eg, hydrolysates such as soybeans and wheat). .

  In addition, in the dry seasoning which this invention makes object, other arbitrary components may be contained in the range which does not inhibit the objective of this invention.

  These dry seasonings may be used alone or in any combination of two or more. Among them, the salt content represented by sodium chloride (sodium chloride) is a component contained in soy sauce, miso, and various extracts, and is also a dry seasoning that is important as a component constituting the taste of the five basic tastes.

  For this reason, salt (salt content) can be mentioned as the most preferable dry seasoning in the present invention. Here, the salinity concentration of the edible oil sauce is not limited, but can usually be 3% by weight or more. Preferably it is 5 weight / volume% or more, More preferably, it is 7 weight / volume% or more, Most preferably, it is 10 weight / volume% or more. Although the upper limit of the salt concentration is not limited, it can be about 30% by weight / volume, preferably 20% by weight / volume. Here, the salinity of the edible oil sauce is determined by centrifuging the oil sauce 1L, discarding the supernatant, adding water to the precipitate (residue) remaining at the bottom of the container to adjust to 1L, and measuring with a salt concentration meter. Can be obtained. The salinity concentration of the edible oil source can be calculated from the amount of chloride ions contained in the edible oil source. Here, the amount of chloride ions in the edible oil source can be measured by a method such as potentiometric titration method, coulometric titration method, or ion electrode method used for food analysis, preferably coulometric titration method. It can measure using the salt concentration meter (automatic measuring instrument) utilized.

  The shape of the dried seasoning is not particularly limited as long as it is dried and solidified, but is preferably powdered or granular. Further, the size is not particularly limited, but a size of 6 mesh pass and 500 mesh on is preferable. More preferably, the size is 12 mesh passes and 400 mesh on, and particularly preferably the size is 16 mesh passes and 300 mesh on.

  In the present invention, “mesh” is used to indicate the dry seasoning and the size and particle size of the dry plant and dry mushroom described below. "Mesh" refers to the number of meshes that are typically between 1 inch (2.54 cm) long. For example, “100 mesh” indicates that there are 100 meshes in a length of 1 inch. “Mesh path” means that the size passes through the mesh (holes in the wire mesh), and “mesh on” means that the size does not pass through the mesh (holes in the wire mesh). Means. In the present invention, more specifically, it means a mesh when a plain woven wire mesh having a wire diameter of 0.5 mm is used. For this reason, for example, “16 mesh on” means having a size that does not pass through a mesh having an opening size of 1.09 mm.

  The content ratio of the dry seasoning in the edible oil sauce is not particularly limited, but is 1 to 70% by weight, preferably 3 to 60% by weight, more preferably 100% by weight of the edible oil sauce in total amount (dry weight). A proportion of 5 to 50% by weight can be mentioned.

(A-3) Dried plant or / and dried mushroom The dried plant and dried mushroom are optional ingredients of the edible oil sauce of the present invention. That is, the edible oil sauce of the present invention may contain at least one of a dried plant and a dried mushroom.

  Here, “plants” and “mushrooms” that are the subject of the present invention refer to plants, mushrooms, and parts thereof (edible parts) that have experience in eating. The edible part of the plant is not particularly limited as long as it is an edible part, and any of leaves, petiole, stem, bark, root, flower, fruit (including fruit vegetables), seeds, seeds, beans, etc. It may be. In addition, the edible part of the mushroom is not particularly limited as long as it is an edible part, but usually a fruiting body can be mentioned.

  The target plant species are vegetables such as onion, ginger, carrot, beef bowl, paprika, tomato, spinach; oregano, cardamom, caraway, ginger, shiso, turmeric, dill, leek, leek, myoga, ryakyo, wasabi , Paprika, thyme, bay leaf, rosemary, coriander, sage, basil, parsley, fennel, anise, cumin, pepper (pepper, green pepper, red pepper), yam, nutmeg, garlic (garlic), mustard, allspice, cinnamon , Saffron, clove, lavender and other spices or herbs (herbs); apples and pineapples and other fruits; cereals; potatoes; beans; seeds and seeds;

  Specific plants include, but are not limited to, celery family plants (parsley, celery, celery, honeybee, celeriac, carrot, quince, ashitaba, anise, dill, coriander, fennel, etc.), cruciferous plants (cabbage, radish, Chinese cabbage) , Broccoli, mustard, cauliflower, Takana, Kyouna, watercress, Komatsuna, Taisai, Chingensai, turnip, wasabi, nabana, etc.), Asteraceae plants (Artichoke, Sungiku, Lettuce, Fuki, Yomena, Artemisia, Burdock, Chamomile, etc.), Lily Plant (asparagus, leek, leek, leek, onion, garlic, lily, lacquer, etc.), araceae plant (such as udo, taranki), linden plant (such as sorghum), citrus plant (salam, citrus, etc.) , Gramineous plants (barley, bamboo shoots, pigeons) Giants, etc.), Tsurunaceae (Turuna, etc.), Rabbitaceae (Spinach, Beet, etc.), Gynoaceae (Myoga, etc.), Lamiaceae (Perilla, Sesame, Hysop, Lemon Balm, Basil, Oregano, Marjoram, Rosemary , Sage, thyme, etc.), solanaceous plants (eggplant, tomato, pepper, peppers, paprika), mallow (eg, okra), cucurbitaceae (cucumber, pumpkin, watermelon, melon, other cucumbers, etc.), pepper Plant (pepper etc.), camellia plant (cha), rose family plant (strawberry, apple etc.), legume plant (soybean, green beans, pea etc.), crabaceae plant (coffee etc.), water lily family plant (lotus root etc.) ), Ginger family plants (ginger etc.) and the like.

  As specific mushrooms, there are Agaricaceae (Amanita, Shiitake, Matsutake, Kisameji, Honshimeji, Bunashimeji, Hatakeshimeji, Shakashimeji, etc.) , Mushrooms, Karakasatake), agaricidae Moegitakeaceae (nameko, Kuritatake), jellyfishes Asterisaceae (Amanita edulis), cypresses Coralidae (Yamabushitake), cyprinus cynomolguses (Mytake), Spontake Takeda Menaceae (Truffle) can be mentioned.

  The dried plant and the dried mushroom can be prepared by drying the plant and the mushroom. The drying method may be any treatment method that reduces the moisture content contained in plants and mushrooms. For example, hot air drying, freeze drying, microwave drying, infrared drying, vacuum drying, vacuum expansion drying, vacuum drying, vacuum freezing. Various drying methods such as drying, frying (oil frying), vacuum / vacuum frying, and the like may be mentioned, and these may be combined. The moisture content of the dried plant and / or dried mushroom blended in the edible oil sauce of the present invention is not limited, but is usually about 1 to 25% by weight, preferably about 5 to 20% by weight.

  The size of the dry plant blended in the edible oil sauce of the present invention is not particularly limited. For example, a part of a plant body (for example, leaf, petiole, stem, bark, root, flower, fruit (including fruit vegetables), seeds, seeds, beans, etc.) may be blended in the same size and shape. Further, they may be blended in the state of being chopped, crushed or crushed. Similarly, the size of the dried mushrooms to be blended in the edible oil sauce of the present invention is not particularly limited, and the fruit body may be blended in the same size and shape, or it is shredded, crushed or crushed. You may mix | blend in a state. When using dried plants and / or dried mushroom shredded products (including crushed products and pulverized products), and when using relatively small plants such as seeds, seeds and beans as dry plants, the size is preferably 70 mesh-on, more preferably 50 mesh-on. The size of “70 mesh on” means a size that does not pass through a mesh having an opening size of 0.22 mm (wire diameter: 0.14 mm) as described above.

  When blending a dried plant or / and dried mushroom according to an edible oil sauce, the blending ratio is not particularly limited, but is 1 to 50% by weight in total (dry weight) per 100% by weight of edible oil sauce, preferably A proportion of 2 to 30% by weight, more preferably 3 to 20% by weight can be mentioned.

(A-4) Other optional components The edible oil sauce of this invention can contain a thickener, antioxidant, etc. as an arbitrary component. These components may be edible, and those used in the field can be widely used as long as the effects of the present invention are not hindered.

(B) The edible oil sauce (edible oil source (1)) of the aspect of (1) described above for the edible oil source of (1) includes an edible emulsifier with an HLB greater than 4 as an essential component. .

(B-1) Edible emulsifier The edible emulsifier is an edible emulsifier, such as Enjusaponin, barley husk extract, quilla extract, glycerin fatty acid ester, enzyme-treated soybean saponin, enzyme-treated lecithin, and enzyme-degraded lecithin , Plant sterol, plant lecithin, sphingolipid, sucrose fatty acid ester, stearoyl calcium lactate, sorbitan fatty acid ester, soybean saponin, bile powder, tea seed saponin, animal sterol, tomato glycolipid, beet saponin, propylene glycol fatty acid ester, In addition to existing emulsifiers that are currently recognized as food additives such as fractionated lecithin, yucca foam extract, lecithin, egg yolk lecithin, etc., they also have an action as an emulsifier, such as gum arabic, curdlan, carrageenan, CMC, locust bee Ngam, Xanthan gum, Kidachi aloe extract, chitin, chitosan, guar gum, glucosamine, yeast cell wall, psyllium seed gum, gellan gum, tamarind seed gum, tara gum, danmar resin, dextran, tragacanth gum, microfibrous cellulose, pullulan, pectin, methylcellulose, peach Resin, lamb gum, levan, polyoxyethylene hydrogenated castor oil, polyoxyethylene alkyl ether, polyoxyethylene polyoxypropylene copolymer, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester, polyoxyethylene sorbite fatty acid ester, polyoxyethylene Glycerin fatty acid ester, polyoxyethylene glycol fatty acid ester, polyoxyethylene alkyl ether phosphoric acid Salts thereof, polyoxyethylene alkyl ether sulfates, polyoxyethylene phytosterols and phytostanols, polyoxyethylene alkyl phenyl ether phosphates and salts thereof, polyoxyethylene lanolin and lanolin alcohols, polyoxyethylene alkylamines and fatty acid amides, polyoxy Examples thereof include ethylene alkylphenyl formaldehyde condensate, polyoxyethylene polyoxypropylene alkyl ether, polyoxyethylene alkylphenyl ether, and fatty acid ethanolamide.

  The edible emulsifier used in the edible oil sauce (1) of the present invention is an edible emulsifier characterized by an HLB of greater than 4. In the present specification, an edible emulsifier having an HLB greater than 4 may be simply referred to as “edible emulsifier (> HLB4)”. The HLB is preferably 5 or more, more preferably 6 or more, and still more preferably 7 or more. Although the upper limit of the HLB value is not limited as long as it does not hinder the effects of the present invention, it can usually be 20. The upper limit is preferably 18, more preferably 16, and still more preferably 14.

  Such edible emulsifiers showing HLB are preferably nonionic surfactants such as sucrose fatty acid ester, glycerin fatty acid ester (monoglyceride, organic acid monoglyce, polyglycerin fatty acid ester), and sorbitan fatty acid ester, and lecithin Can be mentioned. More preferred are sucrose fatty acid esters and polyglycerin fatty acid esters. The fatty acid constituting the sucrose fatty acid ester is not limited as long as the HLB is greater than 4, but preferably has 8 to 18 carbon atoms such as caprylic acid, lauric acid, myristic acid, stearic acid, and oleic acid. Mention may be made of saturated or unsaturated fatty acids. The fatty acid constituting the glycerin fatty acid ester is not limited as long as the HLB is larger than 4, but is preferably saturated or unsaturated having 12 to 18 carbon atoms such as lauric acid, myristic acid, stearic acid, and oleic acid. Can be mentioned. In the polyglycerol fatty acid ester, the average degree of polymerization of glycerol is not particularly limited as long as HLB is larger than 4. The average degree of polymerization is preferably 1 to 20, more preferably about 10.

  Such edible fatty acids are commercially available. For example, sucrose fatty acid esters are designated as “Ryoto® Sugar Esters” by Mitsubishi Chemical Foods Corporation, and polyglycerin fatty acid esters are designated by Mitsubishi. "Ryoto (registered trademark) polyglyceryl ester" from Chemical Foods Co., Ltd., "Sunsoft (registered trademark)" from Taiyo Chemical Co., Ltd., and "Poem (registered trademark)" from Riken Vitamin Co., Ltd. It is sold as “San Lecithin (registered trademark)” by the company, and as “Resion (registered trademark)” by Riken Vitamin Co., Ltd.

  The ratio of the edible emulsifier (> HLB4) contained in the edible oil sauce (1) is not particularly limited, but is 0.01 to 5% by weight, preferably 0.05 to 3% per 100% by weight of the edible oil sauce. A weight percentage, more preferably 0.1 to 1.5 weight% can be mentioned.

  Note that the edible oil sauce of the present invention only needs to contain an edible emulsifier with an HLB greater than 4, and an edible emulsifier with an HLB of 4 or less (edible), as long as the effect of the present invention is not impaired. It may contain an emulsifier (≦ HLB4). When the edible emulsifier (≦ HLB4) is contained together with the edible emulsifier (> HLB4), the blending ratio of the edible emulsifier (≦ HLB4) in 100% by weight of the edible oil sauce does not impair the effects of the present invention. 0.01 to 10% by weight, preferably 0.05 to 7% by weight, more preferably 1 to 5% by weight. The total amount of edible emulsifier (> HLB4) and edible emulsifier (≦ HLB4) is 0.01 to 15% by weight, preferably 0.1 to 10% by weight, more preferably 100% by weight of edible oil sauce. May be in the range of 1 to 6.5% by weight. These blending ratios can be appropriately adjusted with reference to the HLB values of the edible emulsifiers to be combined, for example. In this case, although not limited, it is preferable to combine so that the weighted average value of HLB of all the edible emulsifiers used is 3 or more. The weighted average value is preferably 3.5 or more, more preferably 4 or more.

(B-2) Dietary fiber In addition to the said edible emulsifier (> HLB4), dietary fiber may be further mix | blended with an edible oil sauce (1) as an arbitrary component.

  Here, dietary fiber is a general term for indigestible components contained in food that are not digested by human digestive enzymes. The dietary fiber targeted by the present invention is an edible dietary fiber, and so long as it includes both water-soluble dietary fiber and insoluble dietary fiber, whether or not water-soluble. Examples of water-soluble dietary fiber include pectin, guar bean enzyme degradation product, glucomannan, β-glucan, indigestible dextrin, polydextrose, inulin, agarose, sodium alginate, carrageenan, fucoidan, polyfilan, and laminaran. . Examples of insoluble dietary fiber include cellulose, hemicellulose, lignin, chitin, and chitosan. In addition, processed foods such as plants, seaweeds or fungus cultures containing the above ingredients may be used as dietary fiber, such as agar, beet fiber, pine fiber, apple fiber, corn fiber, wheat fiber, pea fiber And sugar cane fiber. The water-soluble dietary fiber and the insoluble dietary fiber may be used alone or in combination. Since the insoluble dietary fiber has the property of containing water and oil and swells, it is preferably an embodiment containing at least insoluble dietary fiber.

  The ratio (addition amount) of dietary fiber to be mixed with the edible oil sauce (1) is not particularly limited, but is 0.05 to 10% by weight, preferably 0.1 to 5% by weight, per 100% by weight of the edible oil sauce. More preferably, a proportion of 0.2 to 3% by weight can be mentioned.

  The amount of dietary fiber contained (present) in the edible oil source (1) is the amount of dietary fiber (enzyme) obtained by an enzyme-gravimetric method for detecting insoluble dietary fiber derived from natural products and water-soluble dietary fiber. (Weight method) and the total value of the amount of dietary fiber (enzyme-HPLC method) obtained by the enzyme-HPLC method for detecting water-soluble dietary fiber derived from artifacts and resistant digestive dextrins. More specifically, by adding the amount of dietary fiber (enzyme-weight method) (g / 100 g) and the amount of dietary fiber (enzyme-HPLC method) (g / 100 g), the amount of dietary fiber (total) (g / 100 g), and the obtained value is calculated by converting to ppm. The dietary fiber content (content) in the edible oil source (1) based on such calculation is preferably in the range of 400 to 250,000 ppm, more preferably 1,000 to 100,000 ppm.

(B-3) Edible oil sauce characteristics of (1) The edible oil sauce (1) of the present invention is a prepared solution obtained by stirring and mixing 100 g of a filtrate obtained by filtering through a 16-mesh sieve with 400 ml of water. Is characterized in that the median diameter or mode diameter of the water phase particles is 10 μm or less.

The series of operations and conditions employed here are as described in (1) and (2) below.
(1) The edible oil source (product temperature: 80 ° C.) to be measured is filtered through a 16-mesh sieve to remove 16-mesh-on solids, and the filtrate is recovered.
(2) 100 g of the collected filtrate was added to 400 ml of water heated to 80 ° C. with stirring using an emulsifying disperser over 5 minutes, and after the addition, further maintained under the same conditions while maintaining at 80 ° C. Stir for 1 minute (Emulsion disperser stirring conditions: paddle mixer rotation speed 60 rpm, homomixer rotation speed 12,000 rpm).

  As the emulsifying disperser described in (2), preferably AGI HOMO MIXER 2M-1 type (processing capacity: ~ 1L, homomixer: MARK II 2.5 type: 100V, 0.24kW, 1400-12000r / min, paddle mixer: 100V , 0.12 kW, 20 to 150 r / min) (manufactured by Primics Co., Ltd.).

  Moreover, the measuring method of the median diameter and mode diameter of the particle | grains which exist in the aqueous phase of the obtained preparation liquid is as describing below.

  After stirring, the obtained liquid (preparation liquid) is transferred to a 500 ml capacity graduated cylinder, and a 5 ml sample is quickly taken from the aqueous phase (lowermost layer) and used for a laser diffraction / scattering particle size distribution measuring device. The median diameter and mode diameter of the particles in the aqueous phase are determined from the particle size distribution (volume basis).

  The preparation liquid obtained by stirring the edible oil sauce (1) of the present invention may have at least one of the median diameter and the mode diameter measured by the above method and conditions of 10 μm or less. Preferably, both the median diameter and the mode diameter are 10 μm or less. The median diameter and / or mode diameter is preferably 8 μm or less, more preferably 7 μm or less, still more preferably 6 μm or less, and particularly preferably 5 μm or less. The lower limit value is 0.5 μm although it is not limited.

  In addition, the edible oil sauce (1) of the present invention was measured after the mixture was stirred and mixed in the above (2), transferred to a graduated cylinder and allowed to stand in a refrigerator at 10 ° C. for 1 hour (the ratio of the water phase volume to the total volume ( %) "Is 83% or more.

  Here, the total volume of the prepared liquid (edible oil source (1)) after stirring and mixing can be determined from the scale of the graduated cylinder located on the liquid surface. Moreover, after stirring and mixing, the volume of the aqueous phase of the edible oil source (1) after standing still can be obtained from the scale of the graduated cylinder located at the boundary surface between the aqueous phase (lower layer) and the oil phase (upper layer). it can. Here, when a cloudy intermediate layer (creaming layer) is formed between the lower layer and the upper layer, the intermediate layer is also regarded as an aqueous phase, and the boundary between the intermediate layer (aqueous phase) and the upper layer (oil phase) The scale of the graduated cylinder located on the surface is the volume of the aqueous phase. That is, the ratio of the aqueous phase volume to the total volume of the prepared liquid (simply referred to as “prepared liquid” in the following formula) after the edible oil sauce (1) is stirred and mixed and allowed to stand at a temperature of 10 ° C. for 1 hour. (%) Can be obtained from the following equation.

From these facts, the edible oil sauce (1) of the present invention contains edible emulsifiers and dry seasonings, and can be defined as having the following characteristics. Filtration with a sieve of mesh, 100 g of the obtained filtrate was heated to 400 ml of water heated to 80 ° C., using an emulsifying disperser while stirring at a rotational speed of a paddle mixer of 60 rpm and a homomixer of 12,000 rpm. It was added over 5 minutes, and after the addition, the median diameter or mode diameter of the particles in the aqueous phase of the prepared solution after stirring for 1 minute under the same conditions while maintaining at 80 ° C. was 10 μm or less, and the stirring The “ratio (%) of aqueous phase volume to the total volume” measured after the subsequent preparation solution was allowed to stand at 10 ° C. for 1 hour was 83% or more.

(B-3) The action of the edible oil sauce of (1) The edible oil sauce (1) of the present invention contains an edible emulsifier (> HLB4), and is produced when the food is cooked together with the ingredients. It has the effect of reducing scorching on the skin (burning suppression effect).

  The former effect of the edible oil sauce (1) of the present invention can be evaluated by the method and criteria described in (2-3) of Experimental Examples described later.

  Specifically, as an edible oil source to be measured, one containing a solid matter such as a dried plant or a dried mushroom is used, or if not, a edible oil sauce is prepared by blending the solid matter, By the method described in (2-3), scorch after heat cooking using the edible oil sauce is evaluated (test result). In addition, as a comparative test, scorching on a heating cooker is similarly measured and evaluated for an edible oil source having the same formulation as the edible oil source to be measured except that the edible emulsifier (> HLB4) is not included. As a result, when the test result (evaluation score) is lower than the comparison result (evaluation score), it is evaluated that the adhesion of the edible oil sauce to the food material is improved by blending the edible emulsifier (> HLB4). Can do.

(C) Edible oil source of (2) The edible oil source (edible oil source (2)) of the above-described aspect (2) contains dietary fiber as an essential component.

(C-1) Dietary fiber Dietary fiber used in the edible oil sauce (2) of the present invention is an edible dietary fiber, as in (B-2), regardless of whether it is water-soluble or not. Both water soluble and insoluble dietary fiber are included. The illustration is as described in (B-2), and the description of (B-2) can be used here. As described above, since the insoluble dietary fiber has the property of containing water and oil and swells, it is preferably an embodiment containing at least insoluble dietary fiber.

  The ratio (addition amount) of dietary fiber to be mixed with the edible oil sauce (2) is not particularly limited, but is 0.05 to 10% by weight, preferably 0.1 to 5% by weight per 100% by weight of the edible oil sauce. More preferably, a proportion of 0.2 to 3% by weight can be mentioned.

  The amount of dietary fiber contained (present) in the edible oil source (2) is the amount of dietary fiber (enzyme) obtained by an enzyme-gravimetric method for detecting insoluble dietary fiber derived from natural products and water-soluble dietary fiber. (Weight method) and the total value of the amount of dietary fiber (enzyme-HPLC method) obtained by the enzyme-HPLC method for detecting water-soluble dietary fiber derived from artifacts and resistant digestive dextrins. More specifically, by adding the amount of dietary fiber (enzyme-weight method) (g / 100 g) and the amount of dietary fiber (enzyme-HPLC method) (g / 100 g), the amount of dietary fiber (total) (g / 100 g), and the obtained value is calculated by converting to ppm. The dietary fiber content (content) in the edible oil source (2) based on such calculation is preferably in the range of 400 to 250,000 ppm, more preferably 1,000 to 100,000 ppm.

(C-2) Edible emulsifier The edible oil sauce (2) of the present invention may contain an edible emulsifier in addition to the dietary fiber. The edible emulsifier used here may be any edible emulsifier, and a wide variety of edible emulsifiers can be widely used in addition to existing emulsifiers currently recognized as food additives. The illustration is as described in (B-1), and description of (B-1) can be used here. These emulsifiers can be used singly or in any combination of two or more, as long as the properties of the edible oil sauce (2) described below are not impaired. Similarly, as long as the properties are not impaired, the distinction of HLB is not particularly limited. Even if the HLB is an edible emulsifier having an HLB of 4 or less (≦ HLB4), the edible emulsifier having an HLB of greater than 4 (edible) Even edible emulsifiers (> HLB4)) can be used in combination. The edible emulsifier (> HLB4) is as described in (B-1), and the description can be incorporated. Although not limited, it is preferable to use an edible emulsifier (≦ HLB4) as an edible emulsifier, and an edible emulsifier (> HLB4) can be used in combination as necessary.

  The ratio of the edible emulsifier contained in the edible oil sauce (2) is not particularly limited, but is 0.01 to 15% by weight, preferably 0.1 to 10% by weight, more preferably 100% by weight of the edible oil sauce. Can mention the ratio of 1 to 6.5 weight%. When an edible emulsifier (≦ HLB4) is included as an edible emulsifier, the mixing ratio is not limited, but is 0.01 to 10% by weight, preferably 0.05 to 7% by weight, per 100% by weight of edible oil sauce. More preferably, a ratio of 1 to 5% by weight can be mentioned. In addition, when an edible emulsifier (> HLB4) is included as an edible emulsifier, the blending ratio is not limited, but is 0.01. To 10% by weight, preferably 0.05 to 100% by weight per 100% by weight of edible oil sauce. A proportion of 7% by weight, more preferably 0.1 to 5% by weight, can be mentioned.

(C-3) Action of the edible oil source (2) The edible oil source (2) of the present invention includes dietary fiber, so that the edible oil source is not easily attached to the food material (is easily attached), It has the effect that the seasoning components and solids contained in the edible oil sauce are easy to cling (easy to adhere). This effect also reduces the adhesion of cooked foods (food ingredients) to cooking utensils, and the seasoning ingredients and / or solids are also difficult to peel off from the cooked food (food ingredients) (hardly detached). Adhesion to cooking utensils can also be reduced, and as a result, it can contribute to reduction of scorching.

  The former effect of the edible oil sauce (2) of the present invention can be evaluated by the method and criteria described in (2-2) of the experimental examples described later. The latter effect can be evaluated by the method and criteria described in (2-3) of the experimental example described later.

  Specifically, the former effect is to use an edible oil source (including dietary fiber) to be measured that contains a solid matter such as a dried plant or a dried mushroom, or if not, blend the solid matter. The edible oil source is prepared, and the adhesion of the edible oil source to the food is measured and evaluated by the method described in (2-2) of the experimental example (test result). In addition, as a comparative test, except that dietary fiber is not included, the edible oil source having the same prescription as the edible oil source to be measured is similarly measured and evaluated for adhesion to the food material. As a result, when the test result (evaluation score) is lower than the comparison result (evaluation score), it can be evaluated that the adhesion of the edible oil source to the food material is improved by the blending of dietary fiber.

  As for the latter effect, as described above, the edible oil source (including dietary fiber) to be measured is one containing a solid matter such as a dried plant or a dried mushroom, or if not, the solid matter is blended. Then, the edible oil sauce is prepared, and the amount of the solid substance burnt on the cooking utensil is measured by the method described in Experimental Example (2-3), and the burn degree is evaluated (test result). In addition, as a comparative test, except for not containing dietary fiber, the amount of scorching on the cooking utensil is also measured for an edible oil source having the same prescription as the edible oil source to be measured, and the degree of scoring is evaluated. As a result, when the test result (evaluation score) is lower than the comparison result (evaluation score), it can be evaluated that the burning suppression effect of the edible oil sauce has been improved by the blending of dietary fiber.

(II) Food The present invention relates to a food containing the edible oil source of the present invention described in (I).

The food includes the following foods (a) and (b):
(A) a food for cooking, comprising the edible oil sauce of the present invention,
(B) Food that has been heat-treated in the presence of the edible oil sauce of the present invention.

The food for cooking (a) includes the edible oil sauce of the present invention and the food material before cooking, and means a food before being subjected to cooking. In addition, the food for cooking (a) includes the following two aspects:
(A-1) A mode in which the edible oil source of the present invention is directly applied to the food material or the food material is immersed in the edible oil source of the present invention (pretreated product),
(A-2) A mode (combination product) in which the edible oil sauce of the present invention is individually packaged separately from the food, and both are combined and packaged.

  The food for cooking in the aspect of (a-1) can be used for cooking as it is because the food has been seasoned. In addition, the food for cooking in the aspect of (a-2) is, after the cooking oil source is taken out from the individual packaging before cooking the food, and subjected to cooking after pretreatment such as application or immersion to the food, Alternatively, the edible oil source taken out from the individual packaging can be used for cooking by directly using it when cooking ingredients.

  On the other hand, the heat-cooked food (heat-cooked food) of (b) is prepared by cooking food using the edible oil source of the present invention. The cooked food may have a form of food that can be eaten immediately, or may be further processed (refrigerated, frozen, vacuum packaged, etc.) so that it can be reheated and eaten. ) May be used.

  The foods targeted by the food of the present invention (food for cooking and cooking) are cooked together with an edible oil sauce and served as a meal to humans, that is, cooked together with an edible oil sauce and taken orally. As long as it is, it is not particularly limited. Specifically, meat (beef, pork, chicken, duck, turkey, horse meat, goat meat, meat of meat such as cotton lamb, marine mammal meat such as whale meat), seafood (fish, shellfish) , Crustaceans), edible plants (vegetables, wild plants, cereals, fruits), eggs and the like. These ingredients to be cooked may be raw or may be cooked, semi-cooked or processed in advance. Cooking or processing includes cut / slicing, heterogeneous mixing (combination or mixing of multiple ingredients), seasoning (boiled salt, etc.), heating (boil, steam, bake, fry, fry, boil) , Smoke treatment, drying treatment, retort treatment, freezing treatment, and molding treatment.

  In the food of the present invention (cooked food, cooked food), the ratio of the edible oil source to the food varies depending on the type of the food, and it is difficult to determine it unconditionally. As a ratio of an oil sauce, the range of 3-30 weight part can be mentioned. Preferably it is 5-20 weight part, More preferably, it is 7-15 weight part.

(III) Method for preventing scorching of food The present invention relates to a method for preventing scorching during heat cooking for food for cooking.

  This method can be carried out by performing a step of heat-treating the food material in the presence of the edible oil source of the present invention.

  The edible oil sauce of the present invention is as described in (I), and the description of (I) can be used here. Moreover, as a foodstuff heat-processed in presence of an edible oil sauce, the foodstuff demonstrated in (II) can be fried, and the description of (II) can be used here.

  Although heat processing can be suitably selected according to the foodstuff to cook, it is a process which bakes or fry from the point which the effect of this invention of a non-burning prevention is exhibited effectively and can enjoy the effect. “Baking treatment” is preferable. Such “baking / sautéing” is usually performed using a frying pan (including a wok) or an iron plate as a cooking device. The surface of the frying pan may be subjected to processing such as fluororesin processing.

  As shown in the experimental examples to be described later, according to the present invention, the food is cooked (preferably baked or fried) in the presence of the edible oil sauce of the present invention, so that it is heated without using the edible oil sauce. Compared with the case where it cooks, the burning to a heating cooking appliance (for example, frying pan etc.) can be suppressed significantly. Here, as a comparative control, “when cooked without using an edible oil sauce” means that the edible oil sauce obtained by removing the edible emulsifier larger than HLB4 from the composition of the edible oil sauce of the present invention is used, or In the edible oil sauce, it means a case where cooking is performed using an edible oil sauce in which an edible emulsifier of HLB4 or lower is blended instead of an edible emulsifier larger than HLB4.

  In addition, the burning suppression effect of an edible oil sauce can be evaluated by the method described in (2-3) of an experimental example described later.

  As for the latter effect, as described above, the edible oil source (including dietary fiber) to be measured is one containing a solid matter such as a dried plant or a dried mushroom, or if not, the solid matter is blended. Then, the edible oil sauce is prepared, and the amount of the solid substance burnt on the cooking utensil is measured by the method described in Experimental Example (2-3), and the burn degree is evaluated (test result). In addition, as a comparative test, except for not containing dietary fiber, the amount of scorching on the cooking utensil is also measured for an edible oil source having the same prescription as the edible oil source to be measured, and the degree of scoring is evaluated. As a result, when the test result (evaluation score) is lower than the comparison result (evaluation score), it can be evaluated that the burning suppression effect of the edible oil sauce has been improved by the blending of dietary fiber.

  Hereinafter, the present invention will be described based on experimental examples. However, the examples shown in the experimental examples are examples for explaining the configuration and effects of the present invention, and the present invention is not limited to these examples.

Experimental Example 1 Preparation of edible oil sauce and evaluation thereof (Examples 1 to 13, Comparative Examples 1 to 7)
(1) Preparation of edible oil sauce (1-1) According to the formulation described in Table 1, dry seasonings (powder soy sauce, powder chicken extract, or salt), edible emulsifier, dry plant (dried onion pieces [5 mesh pass / 16 mesh on] or / and spices [powder pepper]) and the like, edible oil sauces (Examples 1 to 13 and Comparative Examples 1 to 7) were prepared.

  Specifically, salad oil (however, Examples 3 and 5 are mixed oils of salad oil and lard), various emulsifiers, dried plants, dried seasonings, dietary fibers (however, Examples 6 and 12, and Comparative Examples 3 and 6 only), and a thickener (however, only Example 4 and Comparative Example 2) were mixed and dispersed while heating to 80 ° C. to adjust the total amount to 1000 g.

(1-2) The salt concentration (W / V%) of the prepared oil sauce was measured as follows.
(I) Put 1 kg of oil source in a centrifuge tube and centrifuge (15,000 rpm) to remove the supernatant.
(Ii) Remove the supernatant and add water to the remaining precipitate (residue) to make 1 kg.
(Iii) The precipitate is stirred and dissolved (dispersed) in water, and the salt concentration (W / V%) of the prepared liquid is determined as a salinity analyzer (manufactured by Toa DKK Co., Ltd .: SAT-500, chloride ion by coulometric titration method). Measure the quantity).

As shown in Table 1, Examples 1 to 13 are all edible oil sauces containing an edible emulsifier with an HLB greater than 4 (edible emulsifier (> HLB4)). In addition, although the weighted average of HLB of the edible emulsifier contained in the edible oil sauces of Examples 1 to 12 is larger than 4, the weighted average of HLB of the edible emulsifier contained in the edible oil source of Example 13 is 3 .27, less than 4. Examples 6 and 12 further contain dietary fiber. On the other hand, Comparative Examples 1 to 6 contain an edible emulsifier of HLB4, and Comparative Example 7 contains an edible emulsifier of HLB3, but all are edible oil sauces that do not contain an edible emulsifier with an HLB greater than 4. However, the edible oil sauces of Comparative Examples 3 and 6 contain dietary fiber.

(2) Evaluation of edible oil sauce
(2-1) Evaluation of emulsifiability [Test method]
(I) After preparing the edible oil sauce (Examples 1-13, Comparative Examples 1-7) prepared by said (1-1) so that temperature may become 80 degreeC, it filters with a 16 mesh sieve. The filtrate (oil source) was collected.

  (Ii) Emulsifier / disperser (AGI HOMO MIXER 2M-1 type (treatment capacity: 100 ml) equipped with a water bath (80 ° C.) in 400 ml of water adjusted to a temperature of 80 ° C. ~ 1L, homomixer: MARK II 2.5 type: 100V, 0.24kW, 1400-12000r / min, paddle mixer: 100V, 0.12kW, 20-150r / min) (made by PRIMIX Co., Ltd.) The mixture was added over 5 minutes while stirring under the condition of a homomixer rotating at 12,000 rpm. After the addition, the mixture was stirred and mixed under the same conditions for 1 minute while maintaining the temperature of the mixed solution at 80 ° C.

  (Iii) This was immediately transferred to a 500 ml capacity measuring cylinder, and 5 ml of a sample was taken from the aqueous phase (lowermost layer) for particle size distribution measurement. This sample was subjected to a laser diffraction / scattering particle size distribution measuring device (SALD-2300 type, manufactured by Shimadzu Corporation) (measuring conditions: refractive index 1.7, imaginary number 0.2), and particle size distribution (volume basis) And the median diameter and mode diameter of the dispersed phase particles (particles in the aqueous phase) were determined from the distribution.

  (Iv) On the other hand, the edible oil sauce transferred to the graduated cylinder was allowed to stand in a refrigerator (10 ° C.) for 1 hour while being placed in the graduated cylinder.

  (V) After standing for 1 hour, the scale of the graduated cylinder was quickly read to determine the ratio (%) of the volume of the aqueous phase to the total volume of the edible oil source. In addition, since 5 ml of samples were collected from the aqueous phase in the step (iii), 5 ml was added to the total volume and the volume of the aqueous phase respectively determined by the graduated cylinder scale.

  Here, the total volume of the edible oil source after stirring and mixing can be obtained based on the scale of the graduated cylinder located on the liquid surface (specifically, the volume of the sample collected in (iii) is added). Moreover, the volume of the aqueous phase of the edible oil source after being allowed to stand after stirring and mixing can be determined based on the scale of the graduated cylinder located at the boundary surface between the aqueous phase (lower layer) and the oil phase (upper layer) (specifically Specifically, add the volume of the sample collected in (iii)). When a cloudy intermediate layer (creaming layer) is formed between the lower layer and the upper layer, the intermediate layer is also regarded as an aqueous phase and the boundary surface between the intermediate layer (aqueous phase) and the upper layer (oil phase) The volume of the aqueous phase is determined based on the scale of the graduated cylinder located at (specifically, the volume of the sample collected in (iii) is added).

  That is, the edible oil sauce filtrate was stirred and mixed with water in (ii) and then allowed to stand at 10 ° C. for 1 hour with respect to the total volume of the prepared liquid (hereinafter simply referred to as “prepared liquid”). The volume ratio (%) of the aqueous phase can be obtained from the following equation.

[result]
The results are also shown in Table 1.

  As shown in Table 1, the edible oil sauces of Examples 1 to 13 have a mode diameter and median diameter of particles in the aqueous phase immediately after emulsification, both of which are 10 μm or less, more specifically, the mode diameter is 5.6 μm or less. The diameter was 7.2 μm or less. In addition, the ratio of the aqueous phase volume to the total volume after being allowed to stand at 10 ° C. for 1 hour after stirring and mixing was 83% or more, specifically 84% or more. In contrast, in the edible oil sauces of Comparative Examples 1 and 3-7, the mode diameter and median diameter of the particles in the aqueous phase immediately after stirring and mixing were both 10 μm or less. The ratio of the aqueous phase volume to the total volume after standing for 1 hour was 80.98% or less, and not 83% or more. In the edible oil sauce of Comparative Example 2, the ratio of the aqueous phase volume to the total volume after stirring and mixing and standing at 10 ° C. for 1 hour is 100%, which is 83% or more. Both the mode diameter and median diameter of the particles were larger than 10 μm.

(2-2) Evaluation of the ease of clinging to sauce for cooked food (meat)
(2-2-1) Adhesion of solid matter (onion pieces) to cooked food (meat) [test method]
(I) 12 g of the edible oil sauce (Examples 1 to 13 and Comparative Examples 1 to 7) prepared above were uniformly applied to the surface of 120 g (1.2 cm thick) of raw beef peach steak, and 10 ° C. The sample was left for 3 hours (test samples 1 to 13, comparative samples 1 to 7).
(Ii) Put this in the center of a new fluororesin frying pan (Pantech 3 Sylphy IH frying pan, 26 cm in diameter, made by Takehara) that has been heated in advance, without oiling, medium heat (IH cooker ) For 2 minutes each side.
(Iii) After that, heat cooked meat from the frying pan is grabbed with chopsticks and taken out to the dish, and the number of onion pieces adhering to the meat (the number of adhering) and the number of onion pieces remaining with the sauce on the frying pan (the remaining number) are visually observed. And the ratio (%) of the remaining number to the total number of onion pieces was obtained. In addition, the frying pan after the measurement was subjected to the following test (2-3).
(Iv) Based on the following reference | standard, the adhesion effect of the solid substance (onion piece) with respect to the cooked food (meat) of an edible oil sauce (Examples 1-13, Comparative Examples 1-7) was evaluated. The lower the evaluation score, the smaller the number of remaining onion pieces on the frying pan, which means that the effect of adhering solids (onion pieces) to cooked food (meat) is high. In other words, it means that the effect of suppressing (preventing) the solid (onion pieces) from peeling off from the cooked food (meat) is high.

[Judgment criteria]
Evaluation score: Ratio of remaining number to the total number of onion pieces (%)
0: 0-9%
1: 10-19%
2: 20-29%
3: 30-39%
4: 40-49%
5: 50-59%
6: 60-69%
7: 70-79%
8: 80-89%
9: 90-99%.

[result]
The results are shown in Table 1. As can be seen from Table 1, the edible oil sources of Comparative Examples 1, 2, and 5 were evaluated as 7, 7, and 8, respectively, while the corresponding edible examples of Examples 1, 4, and 11 were used. All the oil sauces were evaluated as 5, 6 and 7, and it was confirmed that the adhesion of the solid (onion pieces) to the cooked food (meat) was high. The edible oil sauces of other Examples 2-3, 5-10, 12 and 13 were also evaluated 2-5, and it was confirmed that the adhesion of solids (onion pieces) to cooked food (meat) was high. . Among them, the edible oil sauces of Examples 6 and 12-13 containing dietary fiber both have a rating of 2-3, and the edible oil sauces of Examples 2 and 11 that do not contain dietary fiber (5 and 7). It was confirmed that the adhesion of the solid (onion pieces) to the cooked food (meat) was extremely high. From this, it is considered that this action is further enhanced by adding dietary fiber to the edible oil sauce in addition to the edible emulsifier (> HLB4).

  Moreover, from Table 1, the evaluation of the edible oil sauce of Comparative Examples 3 and 6 is 3 and 4, and similarly, other edible oil sauces (Comparative Examples 1, 2, 4, 5) that do not contain an edible emulsifier (> HLB4). And it turns out that the adhesion | attachment effect | action of the solid substance (onion piece) with respect to cooked food (meat) is high compared with evaluation (5-8) of 7). Although Comparative Examples 3 and 6 do not contain an edible emulsifier (> HLB4), but contain dietary fiber, by adding dietary fiber to the edible oil sauce, solids (onion pieces) for cooked food (meat) It is thought that the adhesion action of) can be imparted or enhanced. In other words, it is considered that by adding dietary fiber to the edible oil sauce, the action of suppressing (preventing) the solid (onion pieces) from peeling off from the cooked food (meat) can be imparted or enhanced.

  Moreover, as shown in Table 1, the evaluation of the edible oil sauces of Examples 12 and 13 were both 3, and it was confirmed that the edible oil sauce has an excellent solid adhesion action. Although these edible oil sauces of Examples 12 and 13 both contain dietary fiber in addition to the edible emulsifier (> HLB4), the weighted average of the HLB of the edible emulsifier contained in the edible oil source of Example 12 Is greater than 4, whereas the weighted average HLB of the edible emulsifier contained in the edible oil source of Example 13 is 4 or less (3.27). From this, it can be seen that the weighted average of HLB does not necessarily need to be greater than 4 for the solid matter adhesion effect of the edible oil sauce.

(2-2-2) Thickness of cooked food (meat) [Test method]
The cooked meat taken out of the frying pan was sampled in two ways, with the oil sauce remaining in the frying pan (sauce hung) and without (sauce not hung), and the intensity of the taste was evaluated (number of panelists: 3 people). In addition, evaluation was performed according to the following criteria, using as a standard (A) the taste intensity of the meat cooked using the oil sauce of Example 1 (test sample 1) and the oil sauce left in the frying pan. It was.

[Judgment criteria]
A: Same as the taste of “Oil Sauce Test Sample 1” B: Slightly lighter than the above taste C: Much lighter than the above taste D: Very light taste but feels salty E: Almost taste do not do.

[result]
The results are shown in Table 1. As can be seen from Table 1, each of the test samples 1 to 13 to which the oil sauce was applied had a good taste of “A”, whereas the comparative samples 1 to 7 had the oil sauce applied. As with no oil sauce, the taste was quite light. From this, it can be seen that most of the seasoning ingredients contained in the oil sauces of Comparative Examples 1 to 7 burned to the frying pan during the cooking process and did not adhere to the food (meat). On the other hand, from the results of the test sample and the comparative sample that were eaten without oil sauce, when dietary fiber was blended in the oil source (test samples 6, 12-13, comparative samples 3 and 6), compared to the case where no dietary fiber was blended It was confirmed that the taste was slightly deeper without oil sauce. From this, it can be seen that by blending dietary fiber into the oil source, the oil source can easily adhere to the food (meat) (the oil source is less likely to peel off from the food (meat)).

(2-3) Evaluation of burn-in suppression effect (number of remaining solids (onion pieces) on the frying pan)
[Test method]
Using the frying pan after measuring the remaining number of onion pieces in the test step (iii) of (2-2) above, the burning suppression effect of the edible oil sauce was evaluated by the following method.
(I) The frying pan was traced with a rubber spatula, and the onion pieces remaining on the frying pan were removed together with the fluid sauce.
(Ii) Onion pieces that did not peel off from the frying pan even if they were traced with a rubber spatula were counted as “onion pieces that were scorched on the frying pan”, and the ratio (%) of the number of scoring to the total number of onion pieces was determined. .
(Iii) Based on the following judgment criteria, the burning suppression effect of the edible oil sauce (Examples 1 to 13 and Comparative Examples 1 to 7) was evaluated. A lower evaluation score means that the number of scorching on the frying pan is small and that the cooking oil sauce has a high scoring suppression effect.

[Judgment criteria]
Evaluation score: Ratio of burned to the total number of onion pieces (%)
0: 0-9%
1: 10-19%
2: 20-29%
3: 30-39%
4: 40-49%
5: 50-59%
6: 60-69%
7: 70-79%
8: 80-89%
9: 90-99%.

[result]
The results are shown in Table 1. As can be seen from Table 1, the edible oil sauces of Comparative Examples 1 to 7 all had an evaluation of 3 or more, whereas the edible oil sauce containing edible emulsifier (> HLB4) (Examples 1 to 13). ) Was evaluated as 0 to 1, and it was confirmed that the charring suppression effect was remarkably high as compared with the comparative example. From this, it is thought that the said burning suppression effect can be significantly acquired by mix | blending an edible emulsifier (> HLB4) with an edible oil sauce.

  Moreover, although the edible oil sauce of Comparative Examples 3 and 6 does not contain any edible emulsifier (> HLB4), the evaluation is 3 and 4, and the edible oil sauces of Comparative Examples 1-2, 4-5, and 7 It was higher than the evaluation. From this, although it is not so high, it is considered that the burn suppression effect can also be obtained by blending dietary fiber into the edible oil sauce.

Experimental Example 2 Preparation and Evaluation of Edible Oil Sauce (Examples 14 to 21, Comparative Examples 8 to 14)
(1) Preparation of edible oil sauce (1-1) Edible oil containing dried seasoning (powder soy sauce or salt), edible emulsifier, dried plant (spicy [powder pepper]), etc., according to the formulation described in Table 2 Sauces (Examples 14 to 21, Comparative Examples 8 to 14) were prepared.

Specifically, salad oil is mixed with various emulsifiers, dried plants, dried seasonings, dietary fiber (however, Examples 15, 17, 19 and 21, and Comparative Examples 8, 10 and 12 only), and 80 ° C. The mixture was dispersed while heating to a total amount of 1000 g.
(1-2) The salt concentration (W / V%) of the prepared oil sauce was measured by the method described in Experimental Example 1 (1) (1-2).

As shown in Table 2, Examples 14 to 21 are edible oil sauces containing edible emulsifiers (edible emulsifiers (> HLB4)) with HLB greater than 4. Of these, Examples 15, 17, 19 and 21 further contain dietary fiber. On the other hand, Comparative Examples 8 to 14 are edible oil sauces that contain an edible emulsifier of HLB4, but do not contain an edible emulsifier with an HLB greater than 4. However, the edible oil sauces of Comparative Examples 9, 11 and 13 contain dietary fiber.

(2) Evaluation of edible oil sauce
(2-1) Emulsification Evaluation The emulsifiability of the edible oil sauce prepared above was evaluated by the method described in Experimental Example 1 (2) (2-1). The results are shown in Table 2.

  As shown in Table 2, the edible oil sauces of Examples 14 to 21 had both a mode diameter and a median diameter of particles in the aqueous phase immediately after emulsification of 10 μm or less, more specifically, a mode diameter of 2.2 μm or less. The diameter was 5.1 μm or less. Moreover, the ratio which the aqueous phase volume accounts with respect to the whole volume after leaving still at 10 degreeC conditions for 1 hour after stirring mixing was 83% or more. In contrast, in the edible oil sauces of Comparative Examples 7 to 13, the mode diameter and median diameter of the particles in the water phase immediately after stirring and mixing were both 10 μm or less, but after stirring and mixing, the conditions were 1 hour at 10 ° C. for 1 hour. The ratio of the aqueous phase volume to the total volume after standing was 80.87% or less, and not 83% or more.

(2-2) Evaluation of the ease of sticking of the sauce to cooked food (meat) and the suppression effect of scorching , cooking with the edible oil sauce prepared in (1) above, scorching to the frying pan and the richness of the cooked meat taste From this, the ease of clinging of the sauce to the cooked food (meat) and the burning suppression effect of the sauce were evaluated.

[Test method]
(I) 12 g of the edible oil sauce (Examples 14 to 21 and Comparative Examples 8 to 14) prepared above was evenly applied to the surface of 120 g (1.2 cm thick) of raw beef peach steak, and 10 ° C. The sample was left for 3 hours (test samples 14 to 21, comparative samples 8 to 14).
(Ii) Put this in the center of a new fluororesin frying pan (Pantech 3 Sylphy IH frying pan, 26 cm in diameter, made by Takehara) that has been heated in advance, without oiling, medium heat (IH cooker ) For 2 minutes each side.
(Iii) After that, the cooked meat from the frying pan was grabbed with chopsticks and taken out to the plate.
(Iv) The frying pan was traced with a rubber spatula, and the spice remaining in the frying pan was transferred to a plate separate from the meat with a fluid sauce.

(V) The amount of sauce that did not burn off even when traced with a rubber spatula was visually observed and evaluated.
(Vi) In addition, the cooked meat taken out of the frying pan is sampled in two ways: when the oil sauce is taken on a separate plate (with sauce) or not (with no sauce), and the taste is evaluated. (Number of panelists: 3). The evaluation was performed according to the criteria described in Experimental Example 1 (2) (2-2) (2-2-2).

[result]
Table 2 shows the evaluation results of the taste of cooked meat. As can be seen from Table 2, the test samples 14 to 21 to which the oil sauce was applied all had good tastes of “A”, whereas the comparative samples 8 to 14 had the oil sauce applied. The taste was almost the same as when the oil sauce was not applied. The frying pan after cooking the test samples 14 to 21 was not burnt, and the oil sauce containing spices and seasoning ingredients could be taken out to the dish, whereas the frying pan after the cooking samples 14 to 14 was seasoning Many of the ingredients were burned, and it was confirmed that the proportion of the seasoning ingredients in the oil sauce collected in the dish was considerably reduced. From these facts, it can be seen that most of the seasoning ingredients contained in the oil sauces of Comparative Examples 8 to 14 burned to the frying pan during the cooking process. From this result, it can be seen that, similar to Experimental Example 1, by adding an edible emulsifier (> HLB4) to the edible oil sauce, the scorching of the seasoning component in the oil sauce can be significantly suppressed.

  On the other hand, from the results of taste evaluation of the test sample and the comparative sample that were eaten without oil sauce, when dietary fiber was added to the oil source (particularly test samples 15, 17, 19 and 21, and comparative samples 9, 11 and 13). ), Compared with the case of not blending, it was confirmed that the taste is somewhat deeper without applying the oil sauce. From this, it can be seen that by blending dietary fiber into the oil source, the oil source can easily adhere to the food (meat) (the oil source is less likely to peel off from the food (meat)).

Claims (10)

  Edible oil sauce comprising an edible emulsifier with HLB greater than 4 and a dry seasoning. An edible oil sauce comprising edible emulsifiers and dry seasonings and having the following characteristics (1) and (2):
(1) An edible oil sauce having a product temperature of 80 ° C. is filtered through a 16-mesh sieve, and 100 g of the obtained filtrate is adjusted to 80 ° C. in 400 ml of water. Addition over 5 minutes with stirring at 12,000 rpm of the homomixer, and after addition, the median of particles in the aqueous phase of the prepared solution after stirring for 1 minute while maintaining at 80 ° C. The diameter or mode diameter is 10 μm or less,
(2) The “ratio (%) of the aqueous phase volume to the total volume” measured after leaving the prepared liquid after stirring for 1 hour at 10 ° C. is 83% or more.   The edible oil sauce according to claim 1 or 2, further comprising at least one selected from the group consisting of dried plants and dried mushrooms.   The edible oil sauce according to any one of claims 1 to 3, further comprising dietary fiber.   The dried seasoning has a powdered or granular form, salt, sugar, sweetener, soy sauce, miso, miso, meat extract, vegetable extract, seafood extract, yeast extract, fermented seafood, protein hydrolysate The edible oil sauce according to any one of claims 1 to 4, which is at least one selected from the group consisting of a decomposed product, an umami seasoning, vinegar, and a sour seasoning.   A food for cooking by heating comprising the edible oil source according to any one of claims 1 to 5.   The foodstuff heat-processed in presence of the edible oil source in any one of Claims 1 thru | or 5.   The food according to claim 6 or 7, wherein the food is meat, seafood, edible plants, eggs, or processed foods thereof.   A method for preventing food from being burnt, comprising a step of heat-treating the food in the presence of the edible oil source according to any one of claims 1 to 5.   The method for preventing scorching of food according to claim 9, wherein the food is meat, seafood, edible plants, eggs, or processed foods thereof.