JP2020058293A - Acidic liquid seasoning - Google Patents

Abstract

To provide an acidic liquid seasoning having fresh acidic taste and richness of an oil by emulsification at good balance.SOLUTION: There is provided an acidic liquid seasoning in which an oil phase is laminated on an oil-in-water-type emulsification phase, containing edible oil and fat of 40 mass% or more, grated onion, gums, in which 20% to 85% of whole edible oil and fat is contained in the oil-in-water-type emulsification phase, blended part of the edible oil and fat in the oil-in-water emulsification phase based on 1 pts.mass of the grated onion is 1 pts.mass to 10 pts.mass, and average particle diameter of the oil-in-water-type emulsification phase is 20 μm to 60 μm.SELECTED DRAWING: None

Description

The present invention relates to an acidic liquid seasoning having a good balance of both refreshing sourness and richness of oil due to emulsification.

In an acidic liquid seasoning such as a dressing containing edible oil and fat, emulsifying the edible oil and fat can increase the richness of the oil and maximize the deliciousness of the oil.

On the other hand, the acidic liquid emulsion seasoning containing a large amount of edible oil / fat has a problem that the formation of emulsified particles tends to make the taste muffled and the sourness to be obscured, which makes it difficult to sense a refreshing sourness.

In connection with the problem of improving the sourness of acidic liquid seasonings, rice vinegar with improved sourness strength and persistence (Patent Document 1) and acid fermented milk have a refreshing flavor, A dressing (Patent Document 2) excellent in emulsion stability and storability has been proposed.

However, in these methods, food materials having good flavor compatibility are limited, and thus there is still room for improvement in methods for improving refreshing sourness in acidic liquid seasonings having various flavors.

International Publication No. 2009/066514 JP, 11-146769, A

Therefore, an object of the present invention is to provide an acidic liquid seasoning having a good balance of both refreshing sourness and rich taste of oil by emulsification.

The present inventors have conducted extensive studies to achieve the above object. As a result, the oil phase was laminated on the oil-in-water emulsion phase, containing 40% by mass or more of edible oil and fat, grated onion, and gums, and 20% to 85% of the whole edible oil and fat was made into the oil-in-water emulsion phase. Contains 1 part by mass or more and 10 parts by mass or less of the edible oil and fat of the oil-in-water emulsified phase with respect to 1 part by mass of the grated onion, and the average particle diameter of the oil droplets of the oil-in-water emulsified phase is 20 μm or more and 60 μm or less. Surprisingly, it has been found that an acid liquid seasoning having a good balance of both refreshing sourness and richness of oil due to emulsification can be obtained by the above, and the present invention has been completed.

That is, the present invention is
An acidic liquid seasoning in which an oil phase is laminated on an oil-in-water type emulsion phase,
Contains 40% by mass or more of edible fats and oils, grated onion, gums,
20% or more and 85% or less of the whole edible oil / fat is contained in the oil-in-water emulsion phase,
The amount of the edible oil / fat in the oil-in-water emulsion phase is 1 part by mass or more and 10 parts by mass or less based on 1 part by mass of the grated onion,
The average particle size of the oil-in-water emulsion phase is 20 μm or more and 60 μm or less,
Acidic liquid seasoning,
Is.

ADVANTAGE OF THE INVENTION According to this invention, the acidic liquid seasoning which has both the refreshing sourness and the richness of the oil by emulsification in a good balance can be provided.

The present invention will be described in detail below. In the present invention, "%" means "% by mass" and "parts" means "parts by mass" unless otherwise specified.

<Characteristics of the present invention>
The present invention is an acidic liquid seasoning in which an oil phase is laminated on an oil-in-water type emulsified phase, containing 40% or more of edible oils and fats, grated onion, gums, and 20% or more of the whole edible oils and fats 85 % Or less in the oil-in-water emulsified phase, 1 part or more and 10 parts or less of the edible oil / fat of the oil-in-water emulsified phase to 1 part of the grated onion, and the average particle size of the oil-in-water emulsified phase is 20 μm. It is characterized by providing the acidic liquid seasoning which has both a refreshing sourness and a rich taste of oil by emulsification in a well-balanced manner by being 60 μm or less.
The acidic liquid seasoning of the present invention is to be used after lightly mixing the oil phase and the oil-in-water emulsified phase at the time of eating to form an emulsified state, but using the grated onion, the oil-in-water emulsified phase By setting the average particle diameter of the above to a specific range, it has a refreshing sour taste without taste, and by further emulsifying the laminated oil phase at the time of eating, it is possible to sufficiently have the richness of oil due to emulsification.

<Acid liquid seasoning>
The acidic liquid seasoning of the present invention is a liquid seasoning containing 40% or more of edible fats and oils and having an oil phase laminated on an oil-in-water emulsion phase. Examples of such acidic liquid seasonings include dressings, sauces, and sauces. The acidic liquid seasoning of the present invention can have a pH of 4.6 or less, preferably pH 2.5 or more and 4.2 or less.

<Edible fats and oils>
The acidic liquid seasoning of the present invention contains 40% or more of edible oil and fat. Examples of edible oils and fats used in the acidic liquid seasoning of the present invention include rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, refined vegetable oils such as palm oil, and MCT (medium chain fatty acid). Chemically or enzymatically treated products such as triglyceride) and diglyceride can be used, and these can be used alone or in combination of two or more. The content of the edible oil / fat preferably has a lower limit value of 45% or more, 50% or more, 55% or more, and an upper limit value of preferably 90% or less, 80% or less, from the viewpoint of having sufficient richness of oil by emulsification. Can be

<Ratio of edible oil and fat contained in oil-in-water emulsion phase>
The acidic liquid seasoning of the present invention contains an oil-in-water emulsion phase. Further, 20% or more and 85% or less of the whole edible oil / fat in the acidic liquid seasoning is contained in the oil-in-water emulsion phase. When the content of the edible oil / fat contained in the oil-in-water emulsion phase is less than the above range, the richness of the oil due to emulsification is poor, while when it is more than the above range, the taste is crisp and the refreshing sourness is poor. It becomes a thing. The proportion of the edible oil / fat contained in the oil-in-water type emulsified phase is preferably 30% or more, 40% or more, 45% or more as the lower limit, from the viewpoint of having both a refreshing sourness and a rich taste of oil due to emulsification in a well-balanced manner. The upper limit can be preferably 80% or less.

<Ratio of oil-in-water emulsion phase>
The ratio of the emulsified phase in the acidic liquid seasoning of the present invention may be adjusted so as to satisfy the ratio contained in the oil-in-water emulsified phase of the whole edible oil and fat, but the oil-in-water emulsified phase is the entire acidic liquid seasoning. When it is 30% or more, the balance between the sourness and the rich taste of oil due to emulsification is good. Further, the lower limit value can be 40% or more, 50% or more, 60% or more, 65% or more, and the upper limit value can be 90% or less.

<Grated onion>
The acidic liquid seasoning of the present invention contains grated onion. By containing the grated onion, it is possible to stably emulsify the edible oil / fat of the oil-in-water emulsified phase into a uniform cloudy state even in an emulsified state with a large particle size of 20 μm or more and 60 μm or less in average particle size. It is possible to give a rich taste of oil by emulsification. Furthermore, an acidic liquid seasoning having a refreshing sourness can be obtained. If it does not contain grated onions, oil emulsified phase of oil-in-water emulsified phase and water separation will occur, resulting in poor emulsified state, acidic liquid seasoning with a good balance of both refreshing sourness and richness of oil due to emulsification. Can't get Grated onion refers to something that looks like grated onion in appearance, and specific treatment is, for example, grated with a grater or a cutting device such as a commit roll or a silent cutter with a long side of 3 mm or less, preferably Can be finely crushed to 1 mm or less. The content of the grated onion may be added to such an extent that the emulsified state is stable, but is preferably 5% or more and 40% or less with respect to the entire acidic liquid seasoning, and the lower limit value is 8% or more and 10% or more. The upper limit value can be set to 30% or less, 25% or less, or 20% or less.

<Gum>
The acidic liquid seasoning of the present invention contains gums. Examples thereof include xanthan gum, guar gum, locust bean gum, tamarind seed gum, tara gum and carrageenan. When gums are not contained, the average particle size is 20 μm or more and 60 μm or less, and the emulsified state has a large particle size, which causes oil separation and water separation of the oil-in-water type emulsified phase, resulting in poor emulsified state and refreshing sourness. It is not possible to obtain an acidic liquid seasoning having a well-balanced balance between oily taste due to emulsification and oil. Xanthan gum is preferable from the viewpoint of not disturbing the refreshing sourness. The content of gums may be added to the extent that the emulsified state is stable, but is preferably 0.01% or more and 1% or less with respect to the entire acidic liquid seasoning, and the lower limit is 0.05% or more, The upper limit can be 0.08% or more and 0.5% or less and 0.3% or less.

<Average particle size>
The average particle size of the oil droplets of the oil-in-water emulsion phase in the acidic liquid seasoning of the present invention is 20 μm or more and 60 μm or less. In the present invention, in order to have a refreshing sourness while being in an emulsified state, it is essential that the average particle diameter be within the above range. If the average particle size is smaller than the above range, the taste will be crisp and the refreshing sourness will be poor, while if it is larger than the above range, oil separation and water separation of the oil-in-water emulsion phase will occur during storage and emulsification. The resulting oil has a poor richness.
The average particle size of the acidic liquid seasoning of the present invention refers to the volume average particle size, and is measured using a laser diffraction type particle size distribution measuring device.

<Part of edible oil / fat in oil-in-water emulsion phase to 1 part of grated onion>
In the acidic liquid seasoning of the present invention, the mixing part of the edible oil / fat in the oil-in-water emulsion phase to 1 part of grated onion is 1 part or more and 10 parts or less. As described above, the average particle size of the oil droplets in the oil-in-water emulsified phase in the acidic liquid seasoning of the present invention is 20 μm or more and 60 μm or less, and the edible oil / fat of the oil-in-water emulsified phase is uniform while having such a particle size. It is necessary to adjust the content of the edible oil / fat in the oil-in-water emulsified phase to 1 part of the grated onion in the above proportion, because it can be stably emulsified into a stable white turbid state and impart a rich taste of oil by emulsification. is there. It is difficult to form stable emulsified particles even if the mixing ratio of the edible oil / fat in the oil-in-water emulsion phase to 1 part of the grated onion is smaller or larger than the above range. The mixing part of the edible oil / fat in the oil-in-water emulsion phase to 1 part of grated onion is preferably 2 or more lower limit, 6 or less upper limit, more preferably 5 or less, further 4.5 or less, 3.5 The following is recommended.

<Viscosity>
The acidic liquid seasoning of the present invention can make the viscosity of the oil-in-water emulsion phase 0.7 Pa · s or more and 10 Pa · s or less. When the viscosity is within the above range, the taste is less likely to be muffled and an acidic liquid seasoning having a refreshing sourness can be easily obtained. More preferably, the lower limit value is 1 Pa · s or more and 2 Pa · s or more, and the upper limit value is 8 Pa · s or less and 6 Pa · s or less.
The viscosity is measured by using a BH type viscometer at a product temperature of 25 ° C. and a rotation speed of 10 rpm when the viscosity is less than 0.7 Pa · s: rotor No. 1, 0.7 Pa · s or more.2. When less than 8 Pa · s: rotor No. 2, 2.8 Pa · s or more and less than 7 Pa · s: rotor No. 3, when 7 Pa · s or more: use rotor No. 4 It is a value calculated from the reading when rotating twice.

<Other raw materials>
Various raw materials can be appropriately selected and blended in the acidic liquid seasoning of the present invention within a range that does not impair the effects of the present invention. Specifically, for example, soy sauce, sugar, salt, vinegar, nucleic acid-based flavor seasoning, citrus juice, citric acid, tartaric acid, organic acids such as malic acid or salts thereof, ascorbic acid, antioxidants such as vitamin E, Examples include various peptides, spices such as pepper and pepper, spices, and pigments. The acidic liquid seasoning of the present invention may be mixed with an emulsifier such as egg yolk, but from the viewpoint of easily adjusting the average particle size to 20 μm or more and 60 μm or less, the amount of egg yolk to be 0.1% or less. Good to do. Further, from the viewpoint of having a refreshing sourness, it is preferable to contain a spice such as mustard.

<Method for producing acidic liquid seasoning>
Next, a typical method for producing the acidic liquid seasoning of the present invention is described below, but these do not particularly limit the present invention.
First, grated onion, gums, fresh water and the like are uniformly mixed with a mixer to prepare a water phase raw material mixed solution. Next, edible oils and fats are added to the aqueous phase raw material mixed solution and emulsified with a mixer or the like to prepare an oil-in-water emulsified phase. Further, the oil-in-water emulsified phase is filled in a container, and the edible oil and fat that is the oil phase is laminated and filled on the container to obtain the acidic liquid seasoning of the present invention.

Hereinafter, the present invention will be specifically described based on Examples, Comparative Examples, and Test Examples. The present invention is not limited to these.

[Examples 1-5, Comparative Examples 1-2]
Based on the formulation shown in Table 1, the acidic liquid seasonings of Examples 1 to 5 and Comparative Examples 1 and 2 were prepared. Concretely, first, water, grated onion (crushed to 1 mm or less), salt, xanthan gum, vinegar (acidity 4%), and yellow mustard are put into a tank with stirring blades, and water is obtained by uniformly mixing them. The phases were prepared. Next, an edible oil / fat (rapeseed oil) was added to the mixture with stirring to carry out an emulsification treatment to prepare an oil-in-water emulsion phase. Further, a 150 mL bottle container was filled with the oil-in-water emulsified phase, and then edible oil / fat (rapeseed oil) having an oil phase was laminated and filled thereon to prepare the acidic liquid seasoning of the present invention.
The ratio of edible oils and fats to the total seasonings of each acidic liquid seasoning, the ratio of the emulsified phase, the ratio of edible oils and fats present in the emulsified phase, and the mixing part of the edible oils and fats in the oil-in-water emulsified phase for 1 part of grated onion are also shown. Shown in 1.

Regarding the average particle diameters of the oil droplets of the emulsified phases of Examples 1 to 5 and Comparative Examples 1 and 2 in Table 1, a sample obtained by diluting the emulsified phase of the acidic liquid seasoning 10 times with a 5% SDS solution was used as a sample, and a particle size distribution was obtained. As a result of measurement using a total of MT3300EXII (manufactured by Nikkiso Co., Ltd.) under the conditions of non-spherical shape and refractive index of 1.6, all were in the range of 20 μm or more and 60 μm or less. Further, the viscosity of the oil-in-water emulsified phase was measured using a BH type viscometer at a product temperature of 25 ° C. and a rotation speed of 10 rpm, and as a result, all were 2 Pa · s or more and 6 Pa · s or less. Moreover, the pH was 2.5 or more and 4.2 or less in all cases.

[Comparative Example 3]
An acidic liquid seasoning of Comparative Example 3 was prepared in the same manner as in Example 1 except that 0.5% of egg yolk was added and the amount of water was reduced. The average particle size of the oil droplets in the emulsified phase of Comparative Example 3 was measured by the same method as in Example 1 and found to be 15 μm. The ratio of the edible oil and fat to the entire seasoning of the acidic liquid seasoning, the ratio of the emulsified phase, the ratio of the edible oil and fat present in the emulsified phase, and the mixing part of the edible oil and fat in the oil-in-water emulsified phase for 1 part of the grated onion are: This is the same as in the first embodiment.

[Test example]
A flavor test was conducted on the acidic liquid seasonings of Examples 1 to 5 and Comparative Examples 1 to 3. The flavor test was performed according to the following evaluation methods. Table 2 shows the results.

<Evaluation method>
Regarding "fresh sourness" and "oil richness by emulsification", Comparative Example 1 was defined as x (not preferable), x (equivalent to Comparative Example 1), Δ (slightly good but not sufficient), ◯ (preferred), Comparative evaluation was made on the basis of ⊚ (very preferable).

From the results in Table 2, 40% or more of edible oil and fat, grated onion and gums are contained, and 20% or more and 85% or less of the whole edible oil and fat is contained in the oil-in-water emulsion phase, and 1 part of grated onion is dissolved in water. The acidic liquid seasonings of Examples 1 to 5 in which the blending part of the edible oil / fat of the oil-type emulsion phase is 1 part or more and 10 parts or less, and the average particle diameter of the oil droplets of the oil-in-water emulsion phase is 20 μm or more and 60 μm or less It had a good balance of both the refreshing sourness and the rich taste of oil due to emulsification. On the other hand, Comparative Example 1 containing edible oils and fats in the oil-in-water emulsion phase in a proportion of more than 85% of the whole, and comparison of more than 10 parts of edible oils and fats in the oil-in-water emulsion phase with 1 part of grated onion. In Example 2 and Comparative Example 3 in which the average particle size of the oil droplets in the oil-in-water emulsified phase was less than 20 μm, either the refreshing sourness and / or the rich taste of the oil due to emulsification were not preferable.

Claims (1)

An acidic liquid seasoning in which an oil phase is laminated on an oil-in-water type emulsion phase,
Contains 40% by mass or more of edible fats and oils, grated onion, gums,
20% or more and 85% or less of the whole edible oil / fat is contained in the oil-in-water emulsion phase,
The amount of the edible oil / fat in the oil-in-water emulsion phase is 1 part by mass or more and 10 parts by mass or less based on 1 part by mass of the grated onion,
The average particle size of the oil-in-water emulsion phase is 20 μm or more and 60 μm or less,
Acidic liquid seasoning.