JP2017006064A - Method for producing liquid seasoning comprising oil phase and aqueous phase - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a liquid seasoning having reduced flavor deterioration due to storage, and a method for producing the same.SOLUTION: A method for producing a liquid seasoning comprises the following steps (1), (2) and (3): (1) a step of adding an aqueous solution of at least one selected from ascorbic acid, hydroxy acid or a salt thereof to fat and oil, and performing an inert gas bubbling and stirring, (2) a step of contacting the fat and oil after the step (1) with steam under reduced pressure, and (3) contacting the fat and oil obtained in the step (2), as an oil phase component, with an aqueous phase.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a liquid seasoning containing an oil phase and an aqueous phase.

A liquid seasoning containing an oil phase and an aqueous phase such as dressing is usually produced by preparing an aqueous phase containing water and then bringing the oil phase containing oil into contact therewith. The liquid seasoning needs to have high stability, but the oxidation of fats and oils progresses with oxygen in the air over time, and the flavor is significantly deteriorated.
Therefore, conventionally, liquid seasonings are sealed in a resin container with low oxygen permeability, or antioxidants are contained in the liquid seasonings to prevent flavor deterioration due to oxidation of fats and oils. .

  On the other hand, as technologies for improving the oxidative stability of edible oils, technologies that include fats and oils that are insoluble in fats and oils and technologies that inject inert gases such as nitrogen into the oil and contain them in fine bubbles are examined. Has been. For example, ascorbic acid, erythorbic acid or malic acid is added to fats and oils in the form of an aqueous solution so as to be contained in a predetermined amount of fats and fats and dehydrated under reduced pressure conditions. A method for producing fats and oils (Patent Document 1) that suppresses the heated odor and / or heat-degraded odor that occurs during the process, and the organic acid and / or salt thereof is added to the fats and oils in the form of powder and stirred under predetermined conditions, followed by filtration. And a method for producing fats and oils containing organic acids and / or salts thereof (Patent Document 2), an oil and fat composition containing a predetermined amount of phosphorus and ascorbic acid and / or ascorbic acid derivatives (Patent Document 3) ), A method for producing edible oil in which nitrogen gas is made into nanobubbles and microbubbles of a predetermined size and contained in edible oil (Patent Document 4), and fats and oils in which part of the dissolved gas is replaced with carbon dioxide A formed product, gas other than carbon dioxide, for example, fat or oil composition of dissolved amount of nitrogen or oxygen is the 8.6~17.2mg / L have been reported (Patent Document 5), and the like.

International Publication No. 2001/096506 JP 2012-201771 A JP 2011-205924 A JP 2009-268369 A JP 2014-140332 A

However, when preparing a liquid seasoning containing an oil phase and an aqueous phase, particularly when fats and oils having a high degree of unsaturation are used as the oil phase, the flavor retention during storage is not sufficient even with conventional methods.
Therefore, this invention relates to providing the liquid seasoning by which the flavor deterioration accompanying preservation | save was suppressed, and its manufacturing method.

  The present inventors tried to contain an organic acid in advance in the oil phase when preparing a liquid seasoning containing an oil phase and an aqueous phase, but even though the oxidation over time of the oil phase itself can be suppressed, It has been found that the deterioration of flavor over time of the liquid seasoning using the oil phase cannot be suppressed. Therefore, as a result of further earnest research, after adding an aqueous solution of a predetermined organic acid to the fat used as the oil phase, bubbling and stirring the inert gas, and then performing a process of contacting water vapor under predetermined conditions The present inventors have found that the deterioration of the flavor of the liquid seasoning over time can be suppressed.

That is, the present invention includes the following steps (1), (2) and (3):
(1) adding at least one aqueous solution selected from ascorbic acid, hydroxy acid and salts thereof to oil and fat, and bubbling and stirring an inert gas;
(2) A step of bringing the fat and water after step (1) into contact with each other under reduced pressure,
(3) The manufacturing method of a liquid seasoning including the process of making the fats and oils obtained at a process (2) contact an aqueous phase as an oil phase component is provided.
Moreover, this invention provides the liquid seasoning containing the oil phase containing the fats and oils obtained by the method including the process of following (1) and (2), and an aqueous phase.
(1) adding at least one aqueous solution selected from ascorbic acid, hydroxy acid and salts thereof to oil and fat, and bubbling and stirring an inert gas;
(2) The step of bringing the fat and water after step (1) into contact with each other under reduced pressure

  According to the present invention, it is possible to provide a liquid seasoning containing an oil phase and a water phase having a good flavor even after storage.

The method for producing a liquid seasoning according to the present invention includes a step (1) of adding at least one aqueous solution selected from ascorbic acid, hydroxy acid and salts thereof to oil and fat, and bubbling and stirring an inert gas. And the step (2) in which the oil and fat after the step (1) are brought into contact under reduced pressure, and the step (3) in which the oil and fat obtained in the step (2) are brought into contact with the aqueous phase as an oil phase component. Including.
Moreover, the liquid seasoning of this invention contains the oil phase containing the fats and oils obtained by the method containing the process of said (1) and (2), and an aqueous phase.

[Step (1)]
In the method of the present invention, first, at least one aqueous solution selected from ascorbic acid, hydroxy acid, and salts thereof is added to the fat.
The fats and oils used in the method of the present invention are not particularly limited as long as they can be used as edible fats and oils. For example, soybean oil, rapeseed oil, safflower oil, rice oil, corn oil, sunflower oil, cottonseed oil, olive oil, sesame oil, peanut Oil, pearl barley oil, wheat germ oil, perilla oil, flaxseed oil, sesame oil, sacha inchi oil, walnut oil, kiwi seed oil, salvia seed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, persimmon oil, teaseed Vegetable oils such as oil, borage oil, palm oil, palm olein, palm stearin, palm oil, palm kernel oil, cacao butter, monkey butter, shea butter and algal oil; animals such as fish oil, lard, beef tallow and butter butter Or fats and oils such as transesterified oils, hydrogenated oils and fractionated oils. These oils may be used alone or in combination as appropriate.
Among these, from the viewpoint of usability, it is preferable to use liquid oils and fats excellent in low-temperature resistance. Furthermore, from the point that the effects of the present invention are effectively exhibited, soybean oil, rapeseed oil, safflower oil, corn oil, sunflower It is preferable to use one or more selected from vegetable oils such as oil, cottonseed oil, olive oil, sesame oil, peanut oil, pearl oil, wheat germ oil, perilla oil, linseed oil, and sesame oil, algal oil, and fish oil. It is preferable to use one or more selected from linseed oil, sesame oil, algae oil and fish oil, and it is more preferable to use fish oil.
In the case of using fish oil, it is preferably 75% by mass (hereinafter referred to as “%”) or more, further 85% or more, and further 95% or more in the total amount of fats and oils subjected to step (1). Fish oil is a marine animal oil and fat, which can be collected from raw materials such as sardines, herring, saury, mackerel, tuna, squid and cod liver.
When two or more kinds are used in combination, one or more kinds selected from linseed oil, egoma oil, algae oil and fish oil and soybean oil, rapeseed oil, safflower oil, corn oil, sunflower oil, cottonseed oil, olive oil and It is preferable to use a mixture of one or more selected from sesame oil, and one or more selected from linseed oil, algae oil and fish oil, and soybean oil, rapeseed oil, sunflower oil, olive oil and sesame oil. It is preferable to use one kind or a mixture of two or more kinds, and it is preferable to further use linseed oil and rapeseed oil or a mixture of fish oil and rapeseed oil.
The edible oil / fat is preferably a refined oil / fat that has undergone a purification process.
In addition, liquid fats and oils mean the fats and oils which are liquid at 20 degreeC, when the cooling test by the reference | standard fat analysis method 2.3.8-27 is implemented.

  Fatty acids constituting the fats and oils are not particularly limited, and may be either saturated fatty acids or unsaturated fatty acids, but 60 to 100% of the constituent fatty acids are unsaturated from the viewpoint that the effects of the present invention are effectively exhibited. Fatty acids are preferred, more preferably 70 to 100%, more preferably 75 to 99%, and even more preferably 80 to 98% are unsaturated fatty acids. The number of carbon atoms of the unsaturated fatty acid is preferably 14 to 24, and more preferably 16 to 22 from the viewpoint of physiological effects. In the constituent fatty acid, it is preferable to contain a polyunsaturated fatty acid from the viewpoint of effectively exhibiting the effects of the present invention, and α-linolenic acid (C18: 3, ALA), eicosapentaenoic acid (C20: 5, EPA). And a polyunsaturated fatty acid selected from docosahexaenoic acid (C22: 6, DHA) is more preferable.

  The fats and oils to be subjected to the method of the present invention may be subjected to deoxygenation treatment by bubbling of inert gas or vacuum degassing. The dissolved oxygen concentration of the oil and fat after the deoxygenation treatment is preferably 10 ppm or less, more preferably 5 ppm or less, and further preferably 3 ppm or less from the viewpoint of storage stability and flavor of the liquid seasoning.

The step (1) is preferably performed at a temperature of 80 ° C. or less from the viewpoint of suppressing the deterioration of the flavor of the liquid seasoning over time and the storage stability of the liquid seasoning. The temperature in the step (1) is preferably 75 ° C. or lower, more preferably 70 ° C. or lower, and 15 ° C. or higher, further 20 ° C. or higher from the point of promoting contact between fats and oils and ascorbic acid, hydroxy acid or salts thereof. preferable. The temperature in the step (1) is preferably 15 to 80 ° C, more preferably 15 to 75 ° C, and further preferably 20 to 70 ° C.
As a method of contacting fats and oils with ascorbic acid, hydroxy acids or their salts at a desired temperature, the temperature of the aqueous solution of fats and organic acids may be adjusted and then contacted with both. It is convenient and preferable to adjust the temperature after adding the acid aqueous solution. In addition, the temperature of a process (1) can be measured by measuring the temperature of the fats and oils after adding the aqueous solution of an organic acid.

The hydroxy acid used in the present invention is a general term for compounds having a carboxyl group and an alcoholic hydroxyl group in one molecule, and examples thereof include lactic acid, tartaric acid, malic acid, and citric acid. Ascorbic acid includes stereoisomers L-ascorbic acid and erythorbic acid.
As salts of ascorbic acid and hydroxy acid, alkali metal salts are preferable, sodium salts and potassium salts are more preferable, and sodium salts are more preferable.
Among them, ascorbic acid, hydroxy acid or a salt thereof is at least one selected from L-ascorbic acid, citric acid, tartaric acid, erythorbic acid and salts thereof from the viewpoint of storage stability and flavor of the liquid seasoning. One or more selected from L-ascorbic acid, citric acid, erythorbic acid and their salts are preferred, and sodium L-ascorbate is more preferred.

In the case of performing the water washing step described later, the concentration of the aqueous solution of ascorbic acid, hydroxy acid or a salt thereof is preferably 0.1% or more, more preferably 0.2% or more, from the viewpoint of storage stability. 0.5% or more is preferable, and further 1% or more is preferable. Further, from the viewpoint of the flavor of the liquid seasoning, 20% or less is preferable, 10% or less is more preferable, 5% or less is more preferable, and 3% or less is more preferable. Moreover, the density | concentration of the aqueous solution of ascorbic acid, hydroxy acid, or those salts is 0.1-20%, Furthermore, 0.2-10%, Furthermore, 0.5-5%, Furthermore, 1-3% are preferable.
Moreover, the addition amount of the aqueous solution of ascorbic acid, hydroxy acid or a salt thereof in the water washing step is preferably 10% or more, more preferably 20% or more with respect to fats and oils from the viewpoint of storage stability of the liquid seasoning. It is preferably 30% or more, and from the viewpoint of industrial productivity, it is preferably 100% or less, more preferably 80% or less, and further preferably 60% or less with respect to fats and oils. Moreover, the addition amount of the aqueous solution of ascorbic acid, hydroxy acid, or salts thereof is preferably 10 to 100%, more preferably 20 to 80%, and further preferably 30 to 60% with respect to the oil or fat.

In the case where the water washing step described later is not performed, the concentration of the aqueous solution of ascorbic acid, hydroxy acid, or a salt thereof is preferably 0.00001% or more, more preferably 0.0001% from the viewpoint of storage stability of the liquid seasoning. In addition, from the viewpoint of the flavor of the liquid seasoning, 1% or less, further 0.5% or less, further 0.2% or less, further 0.1% or less, further 0.01% or less, and further preferably 0. 001% or less is preferable. Further, the concentration of the aqueous solution of ascorbic acid, hydroxy acid or a salt thereof is 0.00001 to 1%, further 0.0001 to 0.5%, further 0.0001 to 0.2%, further 0.0001 to 0. 0.1%, 0.0001 to 0.01%, and further 0.0001 to 0.001% are preferable.
Moreover, the addition amount of the aqueous solution of ascorbic acid, hydroxy acid, or a salt thereof in the case of not performing the water washing step is preferably 1% or more, more preferably 2% with respect to the oil and fat from the viewpoint of storage stability of the liquid seasoning. From the viewpoint of industrial productivity, it is preferably 10% or less, more preferably 8% or less, and further preferably 6% or less. Moreover, the addition amount of the aqueous solution of ascorbic acid, hydroxy acid, or salts thereof is preferably 1 to 10%, more preferably 2 to 8%, and further 3 to 6% with respect to the oil or fat.

When the oil and fat are brought into contact with ascorbic acid, hydroxy acid or a salt thereof, inert gas is bubbled and stirred. Bubbling is a gas-liquid contact method and generally refers to sending an inert gas into the liquid. Inert gas is preferably blown from below the oil and stirred, from the viewpoint of gas-liquid contact efficiency.
Examples of the inert gas include argon gas and nitrogen gas, and nitrogen gas is preferable.
From the viewpoint of storage stability and flavor of the liquid seasoning, the inert gas flow rate is preferably 0.1 L / hr or more, more preferably 0.2 L / hr or more, and further 0.5 L / hr to 1 kg of fat or oil. hr or more is preferable, and 2 L / hr or more is more preferable. Further, from the viewpoint of industrial productivity, 50 L / hr or less is preferable with respect to 1 kg of fats and oils, 40 L / hr or less is more preferable, and 30 L / hr or less is more preferable. Further, the flow rate of the inert gas is preferably 0.1 to 50 L / hr, more preferably 0.2 to 40 L / hr, further 0.5 to 30 L / hr, and further 2 to 30 L / hr with respect to 1 kg of fats and oils.

The stirring conditions can be adjusted as appropriate.
The bubbling and stirring time is preferably 10 minutes to 5 hours, and more preferably 1 hour to 3 hours. In addition, the temperature at this time is 15 to 80 ° C., further 15 to 75 ° C., and further 20 to promote contact between the fat and oil and ascorbic acid, hydroxy acid or a salt thereof to such an extent that the deterioration of the fat and oil is not accelerated. ~ 70 ° C is preferred.

Examples of means for separating the oil and fat from the aqueous phase after stirring and obtaining the oil and fat include stationary separation and centrifugation. Separation conditions can be adjusted as appropriate, but it is preferable to stand at normal pressure for 10 to 60 minutes at the temperature at the time of stirring, or to adjust at 3000 to 10000 r / min for 5 to 30 minutes. .
Next, dehydration by reduced pressure may be performed. The dehydrating conditions can be adjusted as appropriate, but it is preferable to adjust the conditions under conditions of 60 to 90 ° C. and 0.01 to 5 kPa, for example.

[Step (2)]
Next, the fats and oils after process (1) and the water vapor | steam are processed by making it contact under pressure reduction.
As a method of bringing the oil and fat into contact with water vapor, vacuum steam distillation may be mentioned, and it may be carried out by a batch method, a semi-continuous method, a continuous method, or the like. When the amount of fats and oils to be treated is small, it is preferable to use a batch type, and when it is large, it is preferable to use a semi-continuous type or a continuous type.
As the semi-continuous apparatus, for example, a guardler type deodorizing apparatus including a deodorizing tower having several trays can be used. This device supplies oil and fat from the top, contacts the oil and water vapor on the tray for an appropriate period of time, then lowers the oil and fat to the lower tray and moves while moving downward intermittently. Is what you do.
As the continuous device, a thin film deodorizing device or the like capable of bringing a thin film-like fat and water vapor into contact with each other can be used.

  The temperature at which the oil and fat are brought into contact with water vapor is preferably 70 ° C. or higher, more preferably 100 ° C. or higher, further 130 ° C. or higher, and further 150 ° C. or higher from the viewpoint of deodorization efficiency. Hereinafter, it is preferably 210 ° C. or lower, and more preferably 190 ° C. or lower. Moreover, it is preferable that the temperature at the time of contacting fats and oils with water vapor | steam is 70-230 degreeC, Furthermore, 100-210 degreeC, 130-190 degreeC, Furthermore, 150-190 degreeC is preferable. In addition, in this invention, the temperature at the time of making oil and fat contact water vapor | steam is the temperature of the oil and fat which makes water vapor contact.

  The contact time between the fat and water vapor is preferably 1 minute or more, further 10 minutes or more, more preferably 20 minutes or more, and further preferably 30 minutes or more from the viewpoint of deodorization efficiency, and from the point of suppressing the production of trans acid, 300 minutes or less, It is preferably 240 minutes or less, more preferably 180 minutes or less. Moreover, it is preferable that the contact time of fats and oils and water vapor | steam is 1 to 300 minutes, Furthermore, 10 to 240 minutes, Furthermore, 20 to 180 minutes, Furthermore, 30 to 180 minutes are preferable.

  Moreover, although the pressure at the time of contacting fats and oils and water vapor | steam is under pressure reduction, from the point of deodorizing efficiency and industrial productivity, it is 5 kPa or less, Furthermore, 0.01-5 kPa, Furthermore, 0.05-4 kPa, Furthermore, 0.1 About 3 kPa is preferable.

  The amount of water vapor brought into contact with fats and oils is 0.3 to 20% / hr, more preferably 0.5 to 10% / hr, and further 1 to 5% / hr with respect to fats and oils. It is preferable from the point.

When oil and fat are brought into contact with water vapor, the oil and fat may contain an extract of rosemary ( Rosmarinus officinalis L. ).
The amount of rosemary extract added to the fat and oil to be used in step (2) is preferably 0.001% or more, more preferably 0.01% or more, and further preferably 0.1% or more from the viewpoint of antioxidant properties. From the viewpoint of flavor, it is preferably 5% or less, more preferably 3% or less, and further preferably 1% or less. The amount of rosemary extract added is preferably 0.001 to 5%, more preferably 0.01 to 3%, and still more preferably 0.1 to 1% with respect to the fats and oils. The rosemary extract may be in a form with a pure content of about 100% but may be diluted with the solvent used for extraction. The amount of rosemary extract in the present invention is based on the pure content of rosemary extract excluding the solvent used for dilution.

In the method of the present invention, prior to the step (2), a water washing step may be performed in which water is brought into contact with fats and oils to perform oil / water separation. By performing the water washing step, a liquid seasoning with even better flavor can be obtained.
Examples of the method of bringing oil into contact with water include a batch method in which oil and fat are mixed with stirring and filtered. At this time, it is preferable to be under a stream of an inert gas such as nitrogen. Moreover, it is preferable to perform bubbling of an inert gas from the point of the storage stability of a liquid seasoning.
The flow rate of the inert gas is preferably 0.1 L / hr or more, more preferably 0.2 L / hr or more, further preferably 0.5 L / hr or more, and further preferably 2 L / hr or more with respect to 1 kg of fat or oil. Further, from the viewpoint of industrial productivity, 50 L / hr or less is preferable with respect to 1 kg of fats and oils, 40 L / hr or less is more preferable, and 30 L / hr or less is more preferable.

Examples of water include tap water, purified water, distilled water, and ion exchange water.
The water may be subjected to deoxygenation treatment beforehand by bubbling with an inert gas or degassing under reduced pressure before contacting with oil. The dissolved oxygen concentration of the water after the deoxygenation treatment is preferably 10 ppm or less, more preferably 5 ppm or less, and further preferably 3 ppm or less from the viewpoint of the storage stability of the liquid seasoning.

  The amount of water used is preferably 1% or more, preferably 3% or more, more preferably 5% or more, and 100% or less, based on the fact that water-soluble components can be sufficiently removed. Further, it is preferably 90% or less, more preferably 80% or less. Moreover, the usage-amount of water is further 1-100% with respect to fats and oils, Furthermore, 3-90%, Furthermore, 5-80% is preferable. The amount of water used is a value per washing.

  The temperature of water is preferably 80 ° C. or less, more preferably 40 to 80 ° C., and further preferably 50 to 75 ° C., from the viewpoint of sufficiently bringing oil and fat into contact with water.

The washing time is preferably from 1 to 120 minutes, more preferably from 5 to 60 minutes, and even more preferably from 15 to 30 minutes, from the viewpoint of sufficiently bringing the oil and fat into contact with water. The washing time is a value per washing.
Washing with water may be performed once or a plurality of times, for example, twice or three times.

Examples of means for separating the oil and fat from the water phase after washing with water include stationary separation and centrifugation.
Separation conditions can be adjusted as appropriate, but it is preferable to stand at normal pressure at the temperature at the time of washing for 10 to 60 minutes or at 3000 to 10000 r / min for 5 to 30 minutes. .
Next, it is preferable to perform dehydration by reduced pressure. The dehydrating conditions can be adjusted as appropriate, but it is preferable to adjust the conditions under conditions of 60 to 90 ° C. and 0.01 to 5 kPa, for example.

[Step (3)]
Next, the fats and oils obtained at a process (2) are made to contact an aqueous phase as an oil phase component. When producing an emulsified composition, it is preferable to homogenize by pre-emulsifying if necessary after mixing the oil phase component and the aqueous phase. Examples of the homogenizer include a high-pressure homogenizer, an ultrasonic emulsifier, a colloid mill, an azimuth homomixer, and a milder.
Moreover, when manufacturing the separation-type liquid seasoning which the oil phase and the water phase isolate | separated, it is preferable to fill a container with the water phase and the oil phase, respectively.
The oily phase of the liquid seasoning of the present invention may contain the edible fat / oil in addition to the fat / oil obtained in the step (2). The mixing ratio of the fats and oils obtained in the step (2) and edible fats and oils other than the fats and oils can be set as appropriate. The ratio of the fats and oils obtained in the step (2) is 1 to 100% by mass, and further 3 to 60%. % By mass is preferable, and 5 to 20% by mass is more preferable.

The liquid seasoning of the present invention preferably contains egg yolk. Egg yolk may be in any form such as raw, frozen, powdered, salted, sugared, etc., and may be formulated in the form of whole egg containing egg white. Moreover, you may use what was enzyme-processed.
It is preferable that egg yolk is contained in the aqueous phase of step (3) to produce a liquid seasoning.

When the liquid seasoning is an emulsified composition, the content of egg yolk in the liquid seasoning is preferably 0.1 to 20% in terms of liquid egg yolk from the viewpoint of flavor improvement and emulsion stability. Further, it is preferably 0.5 to 17%, more preferably 0.5 to 15%, and further preferably 1 to 15%. When the liquid seasoning is mayonnaise or mayonnaise-like food, the content of egg yolk in the liquid seasoning is preferably 5 to 20% in terms of liquid egg yolk from the viewpoint of flavor improvement and emulsion stability. Further, it is preferably 7 to 17%, more preferably 8 to 15%, and further preferably 10 to 15%.
When the liquid seasoning is a separation-type liquid seasoning, the content of egg yolk in the liquid seasoning is preferably less than 1% from the viewpoint of maintaining a separated state of the oil phase and the water phase, It is preferably less than 0.5%, more preferably less than 0.3%, and even more preferably less than 0.1%.

  The pH of the aqueous phase (20 ° C.) is preferably 5.5 or less, more preferably 2.5 to 5.5, further 3 to 5, and more preferably 3.2 to 4.5 from the viewpoint of storage stability. . In order to lower the pH within this range, organic acids such as vinegar, citric acid and malic acid, inorganic acids such as phosphoric acid, and citrus fruit juices such as lemon juice can be used. In view of the above, it is preferable to use the vinegar. The timing for adding the acid may be added to the aqueous phase before the oil phase and the aqueous phase are brought into contact with each other, or may be added after the oil phase and the aqueous phase are brought into contact with each other.

  The aqueous phase of the liquid seasoning includes, for example, water; rice vinegar, sake vinegar, apple vinegar, grape vinegar, grain vinegar, synthetic vinegar and other vinegars; salt and other salt; seasonings such as sodium glutamate; sugar, Sugars such as syrups; flavorings such as sake, mirin and soy sauce; various vitamins; organic acids such as citric acid and salts thereof; spices; various vegetables such as lemon juice or fruit juices; various vegetables; various fruits ; Thickening polysaccharides such as xanthan gum, gellan gum, guar gum, tamarind gum, carrageenan, pectin, tragacanth gum; starches such as potato starch, decomposed products thereof and starches modified by them; sucrose fatty acid ester, sorbitan fatty acid ester , Synthetic emulsifiers such as polysorbate; natural emulsifiers such as lecithin or its enzymatic degradation products; dairy products such as milk; soy protein, milk protein, wheat tongue Proteins of click quality or the like, or protein-based emulsifiers such as isolates or decomposition products of these proteins; various phosphates, etc. can be contained. In the present invention, these can be appropriately blended according to the viscosity, physical properties and the like of the target composition.

  The blending ratio (mass ratio) of the oil phase and the aqueous phase in the liquid seasoning is preferably 10/90 to 80/20, and more preferably 20/80 to 75/25.

  The liquid seasoning thus produced is filled in a container and can be used as a food in a container.

  Any container can be used as long as it is generally used for liquid seasonings. Among them, a flexible container that is easier to use than a bottle, for example, a plastic tube container is preferable. As the material of the plastic container, one or two or more thermoplastic plastics such as polyethylene, polypropylene, ethylenic vinyl acetate, ethylene / vinyl alcohol copolymer, polyethylene terephthalate, etc., which are hollow molded, or those A layer formed of two or more layers made of thermoplastic plastic and hollow-molded can be used.

The liquid seasoning in the present invention is a seasoning obtained by bringing an oil phase containing fats and oils into contact with an aqueous phase containing water. The oil season is an oil-in-water, separated type with the oil phase as the upper layer and the water phase as the lower layer. Emulsification type consisting of a type emulsion, or a separation type in which an oil phase is laminated on the oil-in-water emulsion.
Specific examples include semi-solid dressings defined by the Japanese Agricultural Standards (JAS), emulsified liquid dressings, separated liquid dressings, mayonnaise, salad creamy dressings, but are not particularly limited to these, Widely applied mayonnaises, mayonnaise-like foods, dressings, dressing-like foods.

[Measurement of dissolved oxygen concentration]
The dissolved oxygen concentration in fats and oils or water was measured using a portable dissolved oxygen meter (sevenGo pro, manufactured by METLER TOLEDO).

Example 1
(Preparation of oil phase)
1000 parts by mass of fish oil (omevital 1812 Gold: manufactured by BASF, total content of DHA and EPA in fatty acids 35%, unsaturated fatty acid content 69.2%, the same shall apply hereinafter) was degassed under conditions of 70 ° C. and 0.7 kPa. The dissolved oxygen concentration was set to 0.3 ppm or less.
50% of the organic acid salt aqueous solution shown in the condition (1) of Table 1 was added to the oil and fat, heated to 70 ° C., and stirred for 2 hours at 500 r / min while bubbling nitrogen gas. Then, it left still and separated at 70 degreeC for 30 minutes, the water phase was removed, and fats and oils were obtained.

Subsequently, 50% water added to the oil and fat with dissolved oxygen concentration of 0.1 ppm or less by nitrogen bubbling method was heated to 70 ° C. and stirred for 30 minutes at 500 r / min while bubbling nitrogen gas. . The flow rate of nitrogen gas was 30 L / hr-oil fat 1 kg. Then, it left still and separated at 70 degreeC for 30 minutes. This washing operation was repeated three times.
The fats and oils were taken out and dehydrated under stirring at 70 ° C. and 0.7 kPa.

  0.5% of rosemary extract is added to the dehydrated oil and fat, and this is put into a 2 L glass Claisen flask. The conditions (2) in Table 1, namely, temperature 180 ° C., pressure 1.5 kPa, water vapor amount A steam contact treatment was performed for 180 minutes under the condition of 1.5% -oil / hr to obtain an oil phase.

[Preparation of liquid seasoning]
Of the aqueous phase raw materials shown in Table 2, those other than egg yolk were mixed and sterilized by heating at 80 ° C. for 4 minutes to obtain room temperature. After adding 4 parts by mass of the oil phase obtained above and 63 parts by mass of rapeseed oil to 33 parts by mass of the aqueous phase to which the egg yolk has been added, and preliminarily emulsifying, a colloid mill (3,000 r / min, clearance 0.08 mm) ) To produce mayonnaise having an average particle size of 2.0 to 3.5 μm. The obtained mayonnaise was filled in a 100 g plastic tube container to prepare a sample.

Example 2 to Example 5
(Preparation of oil phase)
In the same manner as in Example 1, 50% of the organic acid (salt) aqueous solution shown in the condition (1) of Table 1 was added to the deoxygenated oil and fat, stirred while bubbling nitrogen gas, and then the aqueous phase Was removed to obtain an oil.

Subsequently, 50% of water was added to the fat and oil, and the mixture was stirred and bubbling with nitrogen gas in the same manner as in Example 1 and then allowed to stand at 70 ° C. for 30 minutes. This washing operation was repeated three times.
The fats and oils were taken out and dehydrated under stirring at 70 ° C. and 0.7 kPa.

  In the same manner as in Example 1, 0.5% of the rosemary extract was added to the dehydrated oil and fat, and this was put into a 2 L glass Claisen flask, and subjected to steam contact treatment under the condition (2) in Table 1. And an oil phase was obtained as an oil phase component.

[Preparation of liquid seasoning]
In the same manner as in Example 1, mayonnaise was produced at the ratio shown in Table 2 using the oil phase obtained above, and used as a sample.

Example 6
(Preparation of oil phase)
To the fish oil, 50% of the organic acid salt aqueous solution shown in the condition (1) of Table 1 is added to the fat and oil, and after stirring while bubbling nitrogen gas in the same manner as in Example 1, the aqueous phase is removed to remove the fat and oil. Obtained.

Next, in the same manner as in Example 1, 50% of deoxygenated water was added to the fats and oils, stirred while bubbling nitrogen gas, and then allowed to stand at 70 ° C. for 30 minutes. This washing operation was repeated three times.
Oil and fat were taken out from the centrifuge tube, and dehydrated under stirring at 70 ° C. and 0.7 kPa.

  In the same manner as in Example 1, 0.5% of the rosemary extract was added to the dehydrated oil and fat, and this was put into a 2 L glass Claisen flask, and subjected to steam contact treatment under the condition (2) in Table 1. And an oil phase was obtained as an oil phase component.

[Preparation of liquid seasoning]
In the same manner as in Example 1, mayonnaise was produced at the ratio shown in Table 2 using the oil phase obtained above, and used as a sample.

Example 7
(Preparation of oil phase)
To the fish oil, 50% of the organic acid salt aqueous solution shown in the condition (1) of Table 1 is added to the fat and oil, and after stirring while bubbling nitrogen gas in the same manner as in Example 1, the aqueous phase is removed to remove the fat and oil. Obtained.

Subsequently, 50% of water was added to the fat and oil, and the mixture was stirred and bubbling with nitrogen gas in the same manner as in Example 1 and then allowed to stand at 70 ° C. for 30 minutes. This washing operation was repeated three times.
The fats and oils were taken out and dehydrated under stirring at 70 ° C. and 0.7 kPa.

  In the same manner as in Example 1, 0.5% of the rosemary extract was added to the dehydrated oil and fat, and this was put into a 2 L glass Claisen flask, and subjected to steam contact treatment under the condition (2) in Table 1. And an oil phase was obtained as an oil phase component.

[Preparation of liquid seasoning]
In the same manner as in Example 1, mayonnaise was produced at the ratio shown in Table 2 using the oil phase obtained above, and used as a sample.

Comparative Example 1
(Preparation of oil phase)
In the same manner as in Example 1, 50% of the organic acid salt aqueous solution shown in condition (1) of Table 1 was added to the deoxygenated oil and fat, and the aqueous phase was removed after stirring while bubbling nitrogen gas. To obtain oils and fats.

Subsequently, 50% of water was added to the fat and oil, and the mixture was stirred and bubbling with nitrogen gas in the same manner as in Example 1 and then allowed to stand at 70 ° C. for 30 minutes. This washing operation was repeated three times.
The fats and oils were taken out and dehydrated under stirring at 70 ° C. and 0.7 kPa.

[Preparation of liquid seasoning]
The ratio shown in Table 2 in the same manner as in Example 1, except that 4 parts by mass of the oil and fat after dehydration obtained above and 63 parts by mass of rapeseed oil were added as the oil phase to 33 parts by mass of the aqueous phase to which the egg yolk was added. The mayonnaise was manufactured as a sample.

Comparative Example 2
(Preparation of oil phase and liquid seasoning)
It shows in Table 2 like Example 1 except having added 4 mass parts of fish oil (DHA-27: Nissui Co., Ltd.) and 63 mass parts of rapeseed oil with respect to 33 mass parts of water phases which added egg yolk. Mayonnaise was produced at a rate to make a sample.

[Taste evaluation]
Samples were stored for 2 weeks at 40 ° C. under non-exposure, and for 4 weeks at 40 ° C. under non-exposure, and then left at room temperature for about 4 hours. The evaluation was made according to the criteria, and the score was determined through consultation. The results are shown in Table 1.
5: No fish odor 4: Little fish odor 3: Fish odor slightly 2: Fish odor 1: Strong fish odor

As can be seen from Table 1, the mayonnaise prepared by the conventional method was remarkably deteriorated in flavor over time and felt a strong fishy odor (Comparative Example 2). In Comparative Example 1 in which the treatment of bringing oil and fat into contact with water vapor was not performed, the flavor deteriorated with time and a fishy odor was felt. On the other hand, it was confirmed that mayonnaise prepared by the method of the present invention can suppress the deterioration of flavor over time.
On the other hand, when the fats and oils prepared in each Example and Comparative Example were stored in the same manner as in the above [Flavor Evaluation], the flavor was evaluated.

Claims (9)

Next steps (1), (2) and (3):
(1) adding at least one aqueous solution selected from ascorbic acid, hydroxy acid and salts thereof to oil and fat, and bubbling and stirring an inert gas;
(2) A step of bringing the fat and water after step (1) into contact with each other under reduced pressure,
(3) A method for producing a liquid seasoning, comprising a step of bringing the fat obtained in step (2) into contact with an aqueous phase as an oil phase component. The method for producing a liquid seasoning according to claim 1, wherein the hydroxy acid is citric acid.   The manufacturing method of the liquid seasoning of Claim 1 or 2 with which fats and oils provided to a process (1) contain 75 mass% or more of fish oil.   Furthermore, the manufacturing method of the liquid seasoning of any one of Claims 1-3 including the water-washing process which makes water contact oil and fat and performs oil-water separation after a process (1).   The manufacturing method of the liquid seasoning of Claim 4 including the process of deoxidizing water before making it contact with fats and oils.   Furthermore, the manufacturing method of the liquid seasoning of any one of Claims 1-5 including the process of deoxidizing the fats and oils provided to a process (1).   The method for producing a liquid seasoning according to any one of claims 1 to 6, wherein an oil phase / water phase mass ratio is 10/90 to 80/20.   The method for producing a liquid seasoning according to any one of claims 1 to 7, wherein the liquid seasoning is mayonnaise. The liquid seasoning containing the oil phase containing the fats and oils obtained by the method including the process of following (1) and (2), and a water phase.
(1) adding at least one aqueous solution selected from ascorbic acid, hydroxy acid and salts thereof to oil and fat, and bubbling and stirring an inert gas;
(2) The step of bringing the fat and water after step (1) into contact with each other under reduced pressure