JP2020195374A - Liquid or semisolid acidic seasoning - Google Patents

Abstract

To provide a liquid or semisolid acidic seasoning having improved dispersion stability of oils and fats.SOLUTION: A liquid or semisolid acidic seasoning contains the following (A)-(D): (A) oils and fats of 1-80 mass%, (B) xanthan gum of 0.005-1 mass%, (C) fruit-derived dietary fiber of 0.05-2 mass%, and (D) agar of 0.001-0.5 mass%.SELECTED DRAWING: None

Description

The present invention relates to liquid or semi-solid acidic seasonings. The present invention also relates to a method for producing a liquid or semi-solid acidic seasoning. The present invention also relates to a method for improving the dispersion stability of fats and oils in a liquid or semi-solid acidic seasoning. The present invention also relates to an agent for improving the dispersion stability of fats and oils in a liquid or semi-solid acidic seasoning.

There are many liquid or semi-solid acidic seasonings containing water and fats and oils, but egg yolks and emulsifiers are usually used to stably disperse the fats and oils in water as oil droplets. Specifically, as the emulsifier, a surfactant or an amphipathic emulsifying polysaccharide (for example, Arabic gum, gati gum, etc.) is used, and the interface between the oil droplet and water generated by the homogenization treatment of the emulsifier. It is adsorbed on the surface to form micelles, and oil droplets are dispersed and stabilized in water. In this way, the liquid or semi-solid acidic seasoning in which oil droplets are dispersed using an emulsifier can be stably stored for a long period of time while the oil droplets are dispersed, so it is necessary to shake the container before eating. It has the advantage of high convenience.

The presence of oil (greasy feeling) is one of the factors that make the human tongue feel delicious. However, in a liquid or semi-solid acidic seasoning in which oil droplets are dispersed using an emulsifier, the emulsified particle size tends to be small, and the emulsifier covers the surface of the oil droplets, so that the oily feeling is impaired. It has the drawback of being emulsified.

As an attempt to stably disperse the oil in water without using an emulsifier or while suppressing the amount of the emulsifier used, for example, the pulp component separated from the raw fruit juice obtained by squeezing citrus fruits has a water content of 80% or more. An oil-in-water emulsified food (Patent Document 1) containing a processed pulp component or a dried product thereof obtained by finely grinding the pulp to a particle size of 2 to 50 μm with a mortar grinder, and crystals contained in fruits. An emulsified composition (Patent Document 2) containing 0.05 to 4% by weight of cellulose selected from cellulose, 0.05 to 2% by weight of gum, and 0.5 to 95% by weight of fat and oil is known. ..

Japanese Patent No. 2627528 Japanese Patent No. 2734062

In the inventions disclosed in Patent Documents 1 and 2, the dispersion stability of fats and oils in a liquid or semi-solid acidic seasoning is not sufficient. In addition, the texture of oil and fat when eaten may not be sufficient, and texture problems such as stickiness and sliminess may occur. Therefore, the present invention disperses fats and oils in a liquid or semi-solid acidic seasoning containing 1 to 80% by mass of fats and oils, while having a high fat and oil feeling and an excellent texture with reduced stickiness and sliminess. It is an object of the present invention to provide a liquid or semi-solid acidic seasoning with improved stability.

As a result of diligent studies to solve the above problems, the present inventor has (A) 0.005 to 1 mass of (B) xanthan gum in a liquid or semi-solid acidic seasoning containing 1 to 80% by mass of fats and oils. %, (C) Dietary fiber derived from fruits in an amount of 0.05 to 2% by mass, and (D) agar in an amount of 0.001 to 0.5% by mass, a high oiliness, stickiness and sliminess were alleviated. The present invention has been made by finding that it is possible to provide a liquid or semi-solid acidic seasoning having an excellent texture and excellent dispersion stability of fats and oils.

In particular, the invention has the following aspects;
Item 1. Liquid or semi-solid acidic seasonings containing (A) to (D) below;
(A) 1 to 80% by mass of fats and oils,
(B) Xanthan gum 0.005 to 1% by mass,
(C) Fruit-derived dietary fiber of 0.05 to 2% by mass,
(D) 0.001 to 0.5% by mass of agar.
Item 2. A method for producing a liquid or semi-solid acidic seasoning, which comprises a step of incorporating the following (A) to (D) into the liquid or semi-solid acidic seasoning;
(A) 1 to 80% by mass of fats and oils,
(B) Xanthan gum 0.005 to 1% by mass,
(C) Fruit-derived dietary fiber of 0.05 to 2% by mass,
(D) 0.001 to 0.5% by mass of agar.
Item 3. (A) A method for improving the dispersion stability of fats and oils in a liquid or semi-solid acidic seasoning containing 1 to 80% by mass of fats and oils.
In liquid or semi-solid acidic seasoning, (B) xanthan gum 0.005 to 1% by mass, (C) fruit-derived dietary fiber 0.05 to 2% by mass, and (D) agar 0.001 to 0 A method for improving the dispersion stability of fats and oils in a liquid or semi-solid acidic seasoning, which comprises containing 5% by mass.
Item 4. (A) An agent for improving the dispersion stability of fats and oils in a liquid or semi-solid acidic seasoning containing 1 to 80% by mass of fats and oils.
An agent for improving the dispersion stability of fats and oils in a liquid or semi-solid acidic seasoning, which comprises (B) xanthan gum, (C) fruit-derived dietary fiber, and (D) agar.

According to the present invention, in a liquid or semi-solid acidic seasoning containing 1 to 80% by mass of fats and oils, the fats and oils are dispersed while having a high fat and oil feeling and an excellent texture with reduced stickiness and sliminess. It is possible to provide a liquid or semi-solid acidic seasoning with improved stability.

It is a photograph showing the state of Examples 1-1 to 1-2 and Comparative Examples 1-1 to 1-4 after storage at 25 ° C. for 28 days in Experimental Example 1. 2 is a photograph showing the states of Example 2-1 and Comparative Examples 2-1 to 2-2 after storage at 25 ° C. for 28 days in Experimental Example 2.

In the present invention, the liquid or semi-solid acidic seasoning is a liquid or semi-solid fluid seasoning containing a raw material showing acidity.

Examples of the raw materials exhibiting acidity include organic acids, inorganic acids, brewed vinegar, citrus fruit juice and the like, and specific examples thereof include lactic acid, citric acid, acetic acid and gluconic acid (including gluconodeltalactone). ), Organic acids such as adipic acid, tartaric acid, fumaric acid, and citric acid; Inorganic acids such as phosphoric acid; rice vinegar, brown rice vinegar, moromi vinegar, barley black vinegar, other grain vinegar, apple vinegar, grape vinegar, and other fruit vinegar. Vinegars such as vinegar; citrus fruit juices such as lemon juice, apple juice, and yuzu juice can be mentioned. In terms of flavor, it is preferable to use one or more selected from the group consisting of organic acids, brewed vinegar and citrus juice.

Examples of the product group of such liquid or semi-solid acidic seasonings include dressings; sauces such as ponzu sauce, grated sauce, and sweet vinegar sauce.

[1. Liquid or semi-solid acidic seasoning]
The present invention relates to a liquid or semi-solid acidic seasoning containing the following (A) to (D);
(A) 1 to 80% by mass of fats and oils,
(B) Xanthan gum 0.005 to 1% by mass,
(C) Fruit-derived dietary fiber of 0.05 to 2% by mass,
(D) 0.001 to 0.5% by mass of agar.

(A) Fats and oils The liquid or semi-solid acidic seasoning according to the present invention contains 1 to 80% by mass of fats and oils. From the viewpoint of health consciousness, the content of fats and oils in the seasoning is, for example, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, 45% by mass. Hereinafter, it can be 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, 20% by mass or less, 15% by mass or less, 10% by mass or less, and 5% by mass or less. Further, the higher the fat content, the more difficult it is to maintain the dispersion stability of the fat. However, according to the present invention, the fat content in the liquid or semi-solid acidic seasoning is, for example, 5% by mass or more. 10, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more , 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, while having an excellent texture with reduced stickiness and sliminess, improving the dispersion stability of fats and oils. Can be done.

The fats and oils used in the liquid or semi-solid acidic seasoning according to the present invention are not particularly limited as long as they are edible fats and oils, and are, for example, rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, and corn oil. , Saflower oil, camellia oil, olive oil, capoc oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, shea butter, monkey fat, cacao butter, coconut oil, coconut oil, canola oil, wheat germ oil, egoma oil, perilla Examples thereof include vegetable fats and oils such as oils; animal fats and oils such as milk fat, beef fat, pork fat, fish oil and whale oil; and edible fats and oils processed from these (for example, separated fats and oils, hardened fats and oils, ester-exchanged fats and oils, etc.).

In general, the dispersion stability of fats and oils in a liquid or semi-solid acidic seasoning is evaluated to be better as the emulsified particles are dispersed and stable for a long period of time. Further, the dispersion stability of fats and oils tends to improve as the emulsified particle size becomes smaller. In the present invention, the emulsion stability of the aqueous food can be evaluated by measuring the average particle size (μm) of the prepared seasoning in which the fats and oils are dispersed. In the present invention, the average particle size (μm) means a measured value using a laser diffraction type particle size distribution measuring device SALD-2100 (manufactured by Shimadzu Corporation).

One of the factors that makes the human tongue feel delicious is the presence of fats and oils (greasy feeling), but in liquid or semi-solid acidic seasonings in which oil droplets are dispersed using an emulsifier, emulsified particles The diameter is small and the oily feeling is impaired. On the other hand, the liquid or semi-solid acidic seasoning according to the present invention is an oil droplet having a larger particle size than the emulsified particles of the liquid or semi-solid acidic seasoning in which oil droplets are dispersed using a general emulsifier. Because it contains, it has a high oiliness. The liquid or semi-solid acidic seasoning according to the present invention is, for example, 5 μm or more, 10 μm or more, 15 μm or more, 20 μm or more, 25 μm or more, 30 μm or more, 35 μm or more, 40 μm or more, 45 μm or more, 50 μm or more, 55 μm or more, 60 μm. As described above, oil droplets having an average particle size of 65 μm or more, 70 μm or more, 75 μm or more, 80 μm or more, 85 μm or more, 90 μm or more, 95 μm or more, and 100 μm or more can be contained.

In the present invention, as described above, a liquid or semi-solid state which is surprisingly excellent in long-term dispersion stability of fats and oils while containing oil droplets having a large particle size which are normally easily separated into two layers. It is an invention made based on a new finding that an acidic seasoning can be provided. In the present invention, the state in which the dispersion (state) of the oil and fat is stable means that the oil droplets are present in the aqueous phase and the aqueous phase and the oil phase are not separated into two layers.

(B) Xanthan gum The xanthan gum used in the liquid or semi-solid acidic seasoning according to the present invention is a polysaccharide produced outside the cells by xanthomonas campestris, and is a polysaccharide produced outside the cells, and D-mannose, D- It is composed of glucose and D-glucuronic acid. The main chain consists of D-glucose bound to β-1,4, and the side chain consists of two molecules of D-mannose and D-glucuronic acid bound to every other D-glucose residue in the main chain. .. D-mannose at the end of the side chain may be pyruvate. In addition, the C-6 position of D-mannose bound to the main chain may be acetylated. Xanthan gum is commercially available, and examples thereof include San Ace (registered trademark) (manufactured by San-Ei Gen FFI Co., Ltd.).

The content of (B) xanthan gum in the liquid or semi-solid acidic seasoning according to the present invention is appropriately adjusted depending on the type and content of other components, the type of seasoning, etc., and is not particularly limited, but is usually 0. It is 005 to 1% by mass, preferably 0.0075 to 0.75% by mass, and more preferably 0.01 to 0.5% by mass.

(C) Fruit-derived dietary fiber The fruit-derived dietary fiber used in the liquid or semi-solid acidic seasoning according to the present invention is not particularly limited as long as it is a dietary fiber obtained from fruits and is generally distributed. Fruit-derived dietary fiber can be widely used. Examples of raw material fruits include citrus fruits (eg, orange, mandarin orange, iyokan, nut mikan, hassaku, ponkan, shiikuwasha, kabosu, yuzu, grapefruit, lemon, lime, etc.), apple, mango, papaya, tomato, pear, etc. Be done. It is preferably a dietary fiber derived from citrus fruits and / or apples, more preferably a dietary fiber derived from citrus fruits, and further preferably a dietary fiber derived from one or more selected from the group consisting of orange, lemon, and lime. , More preferably dietary fiber derived from lemon and / or lime.

The (C) fruit-derived dietary fiber used in the liquid or semi-solid acidic seasoning according to the present invention can be obtained by a known method, for example, a residue obtained by removing fruit juice after pressing the fruit, or its production. Can be prepared as a product. As a specific example, it can be prepared by drying and pulverizing the residue generated when pectin is collected from the fruit. The (C) fruit-derived dietary fiber used in the liquid or semi-solid acidic seasoning according to the present invention can be, for example, one in which the micellar structure of fruit cells is broken and has a porous structure.

The (C) fruit-derived dietary fiber used in the liquid or semi-solid acidic seasoning according to the present invention can be preferably a composite dietary fiber containing a water-soluble dietary fiber and a water-insoluble dietary fiber. .. The fruit-derived dietary fiber used in the liquid or semi-solid acidic seasoning according to the present invention is preferably a dietary fiber containing a pectic substance.
Examples of the water-soluble dietary fiber include water-soluble hemicellulose, pectin, and a combination thereof. Examples of the water-insoluble dietary fiber include cellulose, lignin, water-insoluble hemicellulose, and protopectin, and combinations thereof.
The composite dietary fiber preferably contains dietary fiber in an amount of 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, and 75% by mass. % Or more or 80% by mass or more can be contained.
The composite type dietary fiber preferably contains, for example, 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, and 35% by mass of water-soluble dietary fiber. % Or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, or 60% by mass or more.
The composite type dietary fiber preferably contains 5% by mass or more of water-insoluble dietary fiber, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, and 35% by mass or more. , 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, or 60% by mass or more.

The mass ratio of the water-soluble dietary fiber and the water-insoluble dietary fiber contained in the composite dietary fiber is preferably 0.05: 1 to 15: 1, and more preferably 0.075: 1 to 10: 1. , More preferably 0.1: 1 to 5: 1.

The (C) fruit-derived dietary fiber as described above is commercially available.
With respect to the present invention, the dietary fiber content, the water-soluble dietary fiber content, and the water-insoluble dietary fiber content are measured by a modified Proski method. As those skilled in the art usually understand, the dietary fiber content of composite dietary fiber measured by the modified Proski method is not necessarily 100% by weight or close to it.

The content of (C) fruit-derived dietary fiber in the liquid or semi-solid acidic seasoning according to the present invention is not particularly limited, but is usually 0.05 to 2% by mass from the viewpoint of significantly exerting the effect of the present invention. It is preferably 0.075 to 1.75% by mass, more preferably 0.1 to 1.5% by mass.

The content of (C) fruit-derived dietary fiber with respect to 1 part by mass of (B) xanthan gum in the liquid or semi-solid acidic seasoning according to the present invention is not particularly limited, but is preferable from the viewpoint of significantly exerting the effect of the present invention. Is 0.05 to 400 parts by mass, more preferably 0.06 to 80 parts by mass, still more preferably 0.75 to 60 parts by mass, still more preferably 1 to 50 parts by mass, and particularly preferably 1.2 to 40 parts by mass. Parts, more particularly preferably 1.5 to 30 parts by mass, particularly still more preferably 1.75 to 20 parts by mass, and most preferably 2 to 10 parts by mass.

(D) Agar The agar used in the liquid or semi-solid acidic seasoning according to the present invention is a polysaccharide obtained from red algae (Gelidiaceae, Gracilaria, etc.). In addition, gel strength has been increased (weakened), viscoelasticity has been increased (weakened), melting point has been increased (melting point lowered), molecular weight has been reduced (polymerized), etc. by manufacturing technology. Any of them can be used. It is also possible to use different types of agar in combination. Agar is commercially available and includes, for example, Gelup® J-1630 (manufactured by Saneigen FFI Co., Ltd.).

The content of (D) agar in the liquid or semi-solid acidic seasoning according to the present invention is not particularly limited, but is usually 0.001 to 0.5% by mass, preferably 0.001 to 0.5% by mass, from the viewpoint of significantly exerting the effect of the present invention. Is 0.003 to 0.3% by mass, more preferably 0.005 to 0.1% by mass.

The content of (D) agar in 1 part by mass of (B) xanthan gum in the liquid or semi-solid acidic seasoning according to the present invention is not particularly limited, but from the viewpoint of significantly exerting the effect of the present invention, it is preferably 0. 001 to 100 parts by mass, more preferably 0.01 to 50 parts by mass, still more preferably 0.1 to 1 part by mass, still more preferably 0.15 to 0.75 parts by mass, particularly preferably 0.2 to 0 parts. .5 parts by mass.

(Other ingredients)
The liquid or semi-solid acidic seasoning according to the present invention may contain any edible component as long as the effects of the present invention are not impaired. Such optional edible ingredients include, for example, sugars, high-sweetness sweeteners, vitamins, amino acids, fats and oils, proteins, minerals, milk, eggs, fruit juice, fruit meat, plant extracts, dietary fiber. , Fragrances, coloring agents, seasonings, acidulants, antioxidants, preservatives, antibacterial agents and the like.

The liquid or semi-solid acidic seasoning according to the present invention may contain polysaccharides other than the above components (B) to (D) as long as the effects of the present invention are not impaired. Examples of polysaccharides that can be used in the liquid or semi-solid acidic seasoning according to the present invention include guar gum, locust bean gum, tamarind seed gum, psyllium seed gum, and caraginan (for example, kappa caraginan, iota caraginan, lambda). Caraginan, etc.), gellan gum (eg, deacylated gellan gum, native gellan gum, etc.), pectin (eg, HM pectin, LM starch, etc.), glucomannan, alginic acid, alginate (eg, sodium alginate, potassium alginate, calcium alginate, etc.), etc. ), Macrohomopsis gum, curdran, tragant gum, arabinogalactan, karaya gum, farcerelan, chitin, starch (eg, horse bell starch, corn starch, tapioca starch, wheat starch, rice starch, bean starch, sweet potato starch, sago palm starch, etc.), Chemically, enzymatically or physically treated starches (eg, acid-degraded starch, enzymatically degraded starch, oxidized starch, pregelatinized starch, grafted starch, etherified starch, esterified starch, crosslinked starch, heat-treated starch , Wet heat treated starch, etc.), Cellulose (eg, sodium carboxymethyl cellulose, calcium carboxymethyl cellulose, carboxymethyl cellulose, hydroxypropyl cellulose, hydroxypropyl methyl cellulose, hydroxypropyl ethyl cellulose, hydroxyethyl cellulose, hydroxymethyl cellulose, ethyl cellulose, methyl cellulose, fermented cellulose, crystalline cellulose Etc.), starches (for example, polydextrose, resistant starch, etc.) and the like, and two or more kinds of polysaccharides may be used.

The water content in the liquid or semi-solid acidic seasoning according to the present invention is, for example, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less. , 65% by mass or less, 60% by mass or less, 55% by mass or less, and 50% by mass or less. The water content of the liquid or semi-solid acidic seasoning is, for example, 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35. It can be mass% or more, 40 mass% or more, 45 mass% or more. The water content of the liquid or semi-solid acidic seasoning according to the present invention is preferably 10 to 95% by mass, more preferably 15 to 85% by mass, still more preferably 20 to 75% by mass, still more preferably 25. It is ~ 65% by mass, particularly preferably 30-60% by mass.

(PH)
The pH of the liquid or semi-solid acidic seasoning according to the present invention is not particularly limited as long as it is acidic. For example, pH 6.5 or less, pH 6 or less, pH 5.5 or less, pH 5 or less, pH 4.5 or less, pH 4 or less. Even so, the dispersion of fats and oils can be maintained for a long period of time without deteriorating stability.
In the present invention, the pH is measured by adjusting the temperature of the target sample to 25 ° C., using a pH meter (HORIBA, portable pH meter <D-72>), immersing the electrode in the target sample, and then immersing the electrode. Measure after 1 minute.

(viscosity)
The viscosity of the liquid or semi-solid acidic seasoning according to the present invention is preferably 10,000 mPa · s or less, more preferably 7,000 mPa · s or less, still more preferably 5,000 mPa · s or less, still more preferably 2. , 500 mPa · s or less.
In the present specification, the viscosity is determined by measuring a liquid or semi-solid acidic seasoning under the condition of 25 ° C. using a B-type rotational viscometer at a rotation speed of 60 rpm for 1 minute, and is measured by the following method. Indicates the value that was set.
In the measurement, the following rotors are used depending on the viscosity of the liquid or semi-solid acidic seasoning.
Rotor No. 1-100mPa ・ s
Rotor No. 2 101-500 mPa · s
Rotor No. 3 501-2,000 mPa · s
Rotor No. 4 2,001 to 10,000 mPa ・ s
In general, the higher the viscosity of a food containing water and oil, the more likely it is that the separation of the oil phase and the aqueous phase into two layers is suppressed. However, the liquid or semi-solid acidic seasoning according to the present invention has good dispersion stability of fats and oils even if the viscosity at 25 ° C. is as low as 2,500 mPa · s or less.

[2. Method for manufacturing liquid or semi-solid acidic seasonings]
The present invention relates to a method for producing a liquid or semi-solid acidic seasoning, which comprises a step of adding the following (A) to (D) to the liquid or semi-solid acidic seasoning;
(A) 1 to 80% by mass of fats and oils,
(B) Xanthan gum 0.005 to 1% by mass,
(C) Fruit-derived dietary fiber of 0.05 to 2% by mass,
(D) 0.001 to 0.5% by mass of agar.

Examples of the components used in the method for producing a liquid or semi-solid acidic seasoning according to the present invention, their contents, and other conditions are described in [1. ] As described in.

The method for producing a liquid or semi-solid acidic seasoning according to the present invention includes the steps of incorporating the components (A) to (D) in the liquid or semi-solid acidic seasoning, and the order in which they are contained. Other steps are not particularly limited. For example, in addition to the above steps, a homogenization treatment step, a sterilization treatment step, and the like can be included as a treatment step generally performed in a food manufacturing step.

[3. Method to improve the dispersion stability of fats and oils in liquid or semi-solid acidic seasonings]
The present invention is a method for improving the dispersion stability of fats and oils in a liquid or semi-solid acidic seasoning containing (A) 1 to 80% by mass, and the liquid or semi-solid acidic seasoning (B) A liquid characterized by containing 0.005 to 1% by mass of xanthan gum, 0.05 to 2% by mass of fruit-derived dietary fiber, and 0.001 to 0.5% by mass of agar (D). Alternatively, the present invention relates to a method for improving the dispersion stability of fats and oils in a semi-solid acidic seasoning.

Examples of the components used in the method for improving the dispersion stability of fats and oils in the liquid or semi-solid acidic seasoning according to the present invention, their contents, and other conditions are described in the above [1. ] As described in.

The method for improving the dispersion stability of fats and oils in the liquid or semi-solid acidic seasoning according to the present invention includes the steps of adding the components (A) to (D) to the seasoning, and the order in which they are contained. And other steps are not particularly limited, and the above [2. ] As described in. According to the present invention, it is possible to improve the dispersion stability of fats and oils in the seasoning without going through the homogenization treatment step.

According to the present invention, (A) a liquid or semi-solid acidic seasoning containing 1 to 80% by mass of fats and oils, (B) 0.005 to 1% by mass of xanthan gum, and (C) 0% of dietary fiber derived from fruits. By containing 0.001 to 0.5% by mass of .05 to 2% by mass and (D) agar, it has a high oiliness and an excellent texture with reduced stickiness and sliminess, but also oils and fats. Dispersion stability can be improved.

According to the present invention, since the dispersion stability of fats and oils in a liquid or semi-solid acidic seasoning can be improved, the oil phase and the aqueous phase are not separated, and the liquid or semi-solid acidic seasoning is in a uniform state. Manufacturing process and filling process can be advanced. Further, the dispersion stability of fats and oils is maintained even when the liquid or semi-solid acidic seasoning is stored for a long period of time. In addition, the dispersion stability of fats and oils is maintained even during eating of the liquid or semi-solid acidic seasoning.

[4. Dispersion stability improver for fats and oils in liquid or semi-solid acidic seasonings]
The present invention is an agent for improving the dispersion stability of fats and oils in a liquid or semi-solid acidic seasoning containing (A) 1 to 80% by mass of fats and oils, (B) xanthan gum, (C) fruit-derived dietary fiber, and (D) The present invention relates to an agent for improving the dispersion stability of fats and oils in a liquid or semi-solid acidic seasoning, which is characterized by containing agar.

Examples of the components used as the dispersion stability improving agent for fats and oils in the liquid or semi-solid acidic seasoning according to the present invention, other conditions, etc. are described in the above [1. ] As described in.

The shape of the oil / fat dispersion stability improver in the liquid or semi-solid acidic seasoning according to the present invention is not particularly limited. For example, solid form (for example, powder form, granule form, tablet form, etc.), liquid form (for example, solution, dispersion solution, etc.), paste and the like can be mentioned.

The content of the fruit-derived dietary fiber in the oil / fat dispersion stability improver in the liquid or semi-solid acidic seasoning according to the present invention is not particularly limited, but is preferable with respect to the total amount of the oil / fat dispersion stability improver. Is 1 to 99.5% by mass, more preferably 10 to 99% by mass, still more preferably 25 to 99% by mass, and even more preferably 50 to 98.5% by mass.

The content of (B) xanthan gum in the oil / fat dispersion stability improver in the liquid or semi-solid acidic seasoning according to the present invention is not particularly limited, but is preferable with respect to the total amount of the oil / fat dispersion stability improver. Is 0.05 to 80% by mass, more preferably 0.1 to 70% by mass, still more preferably 0.5 to 60% by mass, and even more preferably 1 to 50% by mass.

The content of (C) fruit-derived dietary fiber in the oil / fat dispersion stability improver in the liquid or semi-solid acidic seasoning according to the present invention is not particularly limited, but is relative to the total amount of the oil / fat dispersion stability improver. It is preferably 0.05 to 80% by mass, more preferably 0.1 to 70% by mass, still more preferably 0.5 to 60% by mass, and even more preferably 1 to 50% by mass.

The content of (D) agar in the oil / fat dispersion stability improver in the liquid or semi-solid acidic seasoning according to the present invention is not particularly limited, but is preferable with respect to the total amount of the oil / fat dispersion stability improver. Is 0.05 to 80% by mass, more preferably 0.1 to 70% by mass, still more preferably 0.5 to 60% by mass, and even more preferably 1 to 50% by mass.

The content of (C) fruit-derived dietary fiber with respect to (B) 1 part by mass of xanthan gum in the oil / fat dispersion stability improver in the liquid or semi-solid acidic seasoning according to the present invention is not particularly limited, but is preferably 0. .05 to 400 parts by mass, more preferably 0.06 to 80 parts by mass, still more preferably 0.75 to 60 parts by mass, still more preferably 1 to 50 parts by mass, particularly preferably 1.2 to 40 parts by mass. It is more preferably 1.5 to 30 parts by mass, particularly preferably 1.75 to 20 parts by mass, and most preferably 2 to 10 parts by mass.

The content of (D) agar with respect to 1 part by mass of (B) xanthan gum in the dispersion stability improving agent for fats and oils in the liquid or semi-solid acidic seasoning according to the present invention is not particularly limited, but is, for example, 0.001 to 0.001. 100 parts by mass, more preferably 0.01 to 50 parts by mass, still more preferably 0.1 to 1 part by mass, still more preferably 0.15 to 0.75 parts by mass, particularly preferably 0.2 to 0.5 parts. It is a mass part.

The blending amount of the oil / fat dispersion stability improving agent in the liquid or semi-solid acidic seasoning according to the present invention with respect to the target liquid or semi-solid acidic seasoning is not particularly limited, but the effect of the present invention is remarkable. From the viewpoint of playing, the contents of (B) xanthan gum, (C) fruit-derived dietary fiber, and (D) agar in the liquid or semi-solid acidic seasoning are as described in [1. ] Is preferably blended so as to fall within the range described in.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, these examples do not limit the present invention. In addition, "part" and "%" in an Example mean "part by mass" and "% by mass", respectively.

[Experimental example 1. Liquid dressing]
Liquid dressings were prepared based on the formulations shown in Tables 1 and 2. The details are as follows.
(1) Polysaccharide was added to water, and the mixture was stirred for 10 minutes.
(2) The remaining raw materials except the salad oil were added, and the mixture was further stirred for 5 minutes.
(3) While stirring with a homomixer, vegetable oil was gradually added, and the mixture was stirred at 10,000 rpm for 10 minutes.
(4) After heating to 85 ° C., the container was filled with a hot pack.
As the fruit-derived dietary fiber, lemon and / or lime-derived dietary fiber (water-soluble dietary fiber content 22%, water-insoluble dietary fiber content 78%) was used.

(Evaluation of dispersion stability of fats and oils)
The obtained liquid dressing was stored at 25 ° C. for 28 days, and then the oil separation state was visually observed. The results are shown in Table 3 and FIG.

(Evaluation of emulsified particle size)
The temperature of the obtained liquid dressing was adjusted to 25 ° C., and the emulsified particle size was measured using a laser diffraction type particle size distribution measuring device SALD-2100 (manufactured by Shimadzu Corporation). The results are shown in Table 3.

(viscosity)
The temperature of the obtained liquid dressing was adjusted to 25 ° C., and the viscosity was measured using a B-type rotational viscometer TVB-10 (manufactured by Toki Sangyo Co., Ltd.) at a rotation speed of 60 rpm and after 1 minute. .. The results are shown in Table 3.

(Evaluation of oiliness and texture)
The temperature of the obtained liquid dressing was adjusted to 25 ° C., and the sensory evaluation was performed blindly by five panelists (A to E) who routinely judge the oily texture and texture. Each evaluation item was evaluated on a three-point scale of 3>2> 1 according to the degree of goodness. The specific evaluation criteria are as follows. In conducting the sensory evaluation, discussions were held throughout the panel, and the characteristics of each evaluation item were adjusted so that each panel had a common understanding of the evaluation criteria.

Evaluation Criteria for "Fatness" 3: The presence of oil is very easy to feel with the tongue.
2: The presence of oil is easily felt with the tongue.
1: The presence of oil is hard to feel with the tongue.

Evaluation Criterion of "Texture" 3: It has a very smooth texture without sliminess or stickiness.
2: It has a smooth texture without sliminess or stickiness.
1: There is sliminess and stickiness.
The results are shown in Table 3.

In Comparative Examples 1-1 to 1-4 lacking either xanthan gum or agar, in Comparative Examples 1-1, 1-3, and 1-4, after storage at 25 ° C. for 28 days, the oil was placed at the top of the container. Separation was observed and water separation was observed at the bottom of the vessel. Then, in Comparative Example 1-2, complete separation between the oil phase (upper layer) and the aqueous phase (lower layer) was observed.
On the other hand, in Examples 1-1 and 1-2 containing fruit-derived dietary fiber, xanthan gum, and agar, the oil was stored at 25 ° C. for 28 days even though it contained oil droplets having a large particle size. No separation or water separation was observed, and the oil dispersion stability was excellent. Furthermore, Examples 1-1 and 1-2 not only had excellent oil dispersion stability, but also had a good oily and fat feeling and an excellent texture without sliminess or stickiness.

[Experimental example 2. Liquid dressing]
Liquid dressings were prepared based on the formulations shown in Tables 4 and 5. The details are as follows.
(1) Polysaccharide was added to water, and the mixture was stirred for 10 minutes.
(2) The remaining raw materials except the salad oil were added, and the mixture was further stirred for 5 minutes.
(3) While stirring with a homomixer, vegetable oil was gradually added, and the mixture was stirred at 10,000 rpm for 10 minutes.
(4) After heating to 85 ° C., the container was filled with a hot pack.
As the fruit-derived dietary fiber, lemon and / or lime-derived dietary fiber (water-soluble dietary fiber content 22%, water-insoluble dietary fiber content 78%) was used.

(Evaluation of dispersion stability of fats and oils)
The obtained liquid dressing was stored at 25 ° C. for 28 days, and then the oil separation state was visually observed. The results are shown in Table 6 and FIG.

(Evaluation of emulsified particle size)
The emulsified particle size of the obtained liquid dressing was measured by the same method as in Experimental Example 1. The results are shown in Table 6.

(viscosity)
The viscosity of the obtained liquid dressing was measured by the same method as in Experimental Example 1. The results are shown in Table 6.

(Evaluation of oiliness and texture)
The obtained liquid dressing was evaluated for oiliness and texture by the same method as in Experimental Example 1. The results are shown in Table 6.

In Comparative Examples 2-1 and 2-2, which contained gum arabic or gati gum as an emulsifying polysaccharide and lacked agar, oil separation was observed at the top of the container after storage at 25 ° C. for 28 days, and the container Water separation was observed at the bottom. Further, in Comparative Example 2-2, the presence of oil was hard to be felt by the tongue, and the oily feeling was remarkably low.
On the other hand, in Example 2-1 containing fruit-derived dietary fiber, xanthan gum and agar, although the oil droplets having a large particle size were contained, the oil separation and water separation did not occur even after storage at 25 ° C. for 28 days. It was not observed and the oil dispersion stability was excellent. Further, Example 2-1 not only had excellent oil dispersion stability, but also had a good oily and fat feeling and an excellent texture without sliminess or stickiness.

[Experimental example 3. Liquid dressing]
Liquid dressings were prepared based on the formulations shown in Table 7. The details are as follows.
(1) Polysaccharide was added to water, and the mixture was stirred for 10 minutes.
(2) The remaining raw materials except the salad oil were added, and the mixture was further stirred for 5 minutes.
(3) While stirring with a homomixer, vegetable oil was gradually added, and the mixture was stirred at 10,000 rpm for 10 minutes.
(4) After heating to 85 ° C., the container was filled with a hot pack.
As the fruit-derived dietary fiber, lemon and / or lime-derived dietary fiber (water-soluble dietary fiber content 22%, water-insoluble dietary fiber content 78%) was used.

(Evaluation of dispersion stability of fats and oils)
The obtained liquid dressing was stored at 25 ° C. for 28 days, and then the oil separation state was visually observed. The results are shown in Table 8.

(viscosity)
The viscosity of the obtained liquid dressing was measured by the same method as in Experimental Example 1. The results are shown in Table 8.

(Evaluation of oiliness and texture)
The obtained liquid dressing was evaluated for oiliness and texture by the same method as in Experimental Example 1. The results are shown in Table 8.

In Comparative Example 3-1 lacking xanthan gum, oil separation was observed at the top of the container after storage at 25 ° C. for 28 days.
On the other hand, in Example 3-1 containing fruit-derived dietary fiber, xanthan gum, and agar, no oil separation or water separation was observed even after storage at 25 ° C. for 28 days, and the oil dispersion stability was excellent. In addition, Example 3-1 not only has excellent oil dispersion stability, but also has a good oily and fat feeling and an excellent texture without sliminess or stickiness. From a comprehensive viewpoint, Comparative Example 3- It was superior to 1.

[Experimental example 4. Semi-solid dressing]
Semi-solid dressings were prepared based on the formulations shown in Table 9. The details are as follows.
(1) Polysaccharide was added to water, and the mixture was stirred for 10 minutes.
(2) The remaining raw materials except the salad oil were added, and the mixture was further stirred for 5 minutes.
(3) Salad oil was gradually added, and the mixture was further stirred for 5 minutes.
(4) Colloid mill treatment (slit width 500 μm, rotation speed 3,000 rpm) was performed.
As the fruit-derived dietary fiber, lemon and / or lime-derived dietary fiber (water-soluble dietary fiber content 22%, water-insoluble dietary fiber content 78%) was used.

(Evaluation of dispersion stability of fats and oils)
The obtained semi-solid dressing was stored at 25 ° C. for 1 day, and then the oil separation state was visually observed. The results are shown in Table 10.

(viscosity)
The viscosity of the obtained semi-solid dressing was measured by the same method as in Experimental Example 1. The results are shown in Table 10.

(Evaluation of oiliness and texture)
The obtained semi-solid dressing was evaluated for oiliness and texture by the same method as in Experimental Example 1. The results are shown in Table 10.

In Comparative Example 4-1 lacking fruit-derived dietary fiber, oil bleeding was observed on the surface after 1 day at 25 ° C.
On the other hand, in Example 4-1 containing fruit-derived dietary fiber, xanthan gum, and agar, no oil bleeding was observed even after 1 day at 25 ° C., and the oil dispersion stability was excellent. Furthermore, Example 4-1 not only had excellent oil dispersion stability, but also had a good oily and fat feeling and an excellent texture without sliminess or stickiness.

Claims (4)

Liquid or semi-solid acidic seasonings containing (A) to (D) below;
(A) 1 to 80% by mass of fats and oils,
(B) Xanthan gum 0.005 to 1% by mass,
(C) Fruit-derived dietary fiber of 0.05 to 2% by mass,
(D) 0.001 to 0.5% by mass of agar. A method for producing a liquid or semi-solid acidic seasoning, which comprises a step of incorporating the following (A) to (D) into the liquid or semi-solid acidic seasoning;
(A) 1 to 80% by mass of fats and oils,
(B) Xanthan gum 0.005 to 1% by mass,
(C) Fruit-derived dietary fiber of 0.05 to 2% by mass,
(D) 0.001 to 0.5% by mass of agar. (A) A method for improving the dispersion stability of fats and oils in a liquid or semi-solid acidic seasoning containing 1 to 80% by mass of fats and oils.
In liquid or semi-solid acidic seasoning, (B) xanthan gum 0.005 to 1% by mass, (C) fruit-derived dietary fiber 0.05 to 2% by mass, and (D) agar 0.001 to 0 A method for improving the dispersion stability of fats and oils in a liquid or semi-solid acidic seasoning, which comprises containing 5% by mass. (A) An agent for improving the dispersion stability of fats and oils in a liquid or semi-solid acidic seasoning containing 1 to 80% by mass of fats and oils.
An agent for improving the dispersion stability of fats and oils in a liquid or semi-solid acidic seasoning, which comprises (B) xanthan gum, (C) fruit-derived dietary fiber, and (D) agar.