JP2022088780A - Oil-in-water emulsified food - Google Patents

Abstract

To provide an oil-in-water emulsified food that can achieve excellent shape retention, emulsion stability and texture in a wide temperature range without low content of oil and fat.SOLUTION: An oil-in-water emulsified food is produced that contains xanthan gum, guar gum, water, oil and fat and emulsifier. Preferably, the total content of xanthan gum and guar gum is 0.3%-3% of the total mass of the oil-in-water emulsified food and is 90% or more of the total mass of thickening polymer water-soluble dietary fibers contained in the oil-in-water emulsified food. The mass ratio between xanthan gum and guar gum is preferably 50:50-5:95.

Description

The present invention relates to an oil-in-water emulsified food, and more particularly to an oil-in-water emulsified food such as a seasoning having excellent shape retention.

Shape-retaining seasonings manufactured by adding a thickener (viscosity adjuster) consisting of starch, flour, polysaccharides, etc. to the seasoning components have low fluidity, so there is a risk of dripping or splashing. It is also used as a seasoning for toppings. It is known that in seasonings and the like having a high oil and fat content, the viscosity is increased by adding a thickener, and excellent shape retention and emulsification stability can be obtained. However, when the oil and fat content is reduced, the viscosity and shape retention are significantly reduced, and the texture as a seasoning is also lowered.
In response to the above problems, in Patent Document 1, in an acidic oil-in-water emulsified composition, a high oil and fat amount is obtained even when the oil and fat amount is reduced by containing a specific amount of a phospholipid mixture having a specific composition in the oil phase. It is disclosed that a highly viscous emulsified composition having excellent stability as in the case can be obtained. In Patent Document 1, further, by containing a specific amount of diglyceride in the oil phase of the acidic oil-in-water emulsified composition, the thickening effect is further increased, and even if the amount of oil and fat is further reduced, the amount of oil and fat is high. It is described that the physical properties equal to or higher than those of the emulsion of the above can be maintained.
In Patent Document 2, in the configuration of Patent Document 1, it is an object to reduce fats and oils without using a thickener and to obtain a highly viscous acidic oil-in-water emulsion. By using an oil phase having a solid fat content (SFC) value in a specific range, there is no deterioration in texture due to an increase in glueiness when a thickener is used, and a good texture is obtained. It is described that an acidic oil-in-water emulsified composition having an effect can be obtained.

Japanese Unexamined Patent Publication No. 3-91460 Japanese Unexamined Patent Publication No. 4-262761

As described above, by adding a phospholipid mixture having a specific composition, an oil-in-water emulsified composition having high viscosity and excellent shape retention, emulsification stability and texture can be obtained even when the oil and fat content is reduced. It has been reported. However, in the seasonings such as Patent Documents 1 and 2 in which phospholipids are dissolved in an oil phase to impart shape retention and emulsion stability, even if they have shape retention at room temperature, they retain shape when heated. Sex may be reduced. Therefore, when the above seasoning is used for the cooked food, or when the food such as the lunch box used when the seasoning is served is cooked, the seasoning liquid drips and leaks from the packaging material or soaks in the food. There is a possibility that the problem of getting in will occur.
Further, in foods using a conventional thickener made of a polysaccharide, deterioration of texture and emulsification stability due to gelation has become a problem.
Therefore, the present invention provides an oil-in-water emulsified food that can maintain shape retention in a wide temperature range without gelling even if the oil and fat content is low, and can realize excellent emulsification stability and texture. With the goal.

As a result of diligent research in view of the above problems, the present inventors have found that the above problems can be solved by adding xanthan gum and guar gum to an oil-in-water emulsified food containing water, oil and emulsifier, and in the present invention. I came up with it. That is, the oil-in-water emulsified food of the present invention is characterized by containing water, oils and fats, emulsifiers, xanthan gum and guar gum.
The sum of the contents of xanthan gum and guar gum is 0.3% to 3% of the total mass of the oil-in-water emulsified food, and the total amount of the thickening polymer water-soluble dietary fiber contained in the oil-in-water emulsified food. It is preferably 90% or more of the mass.
The mass ratio of xanthan gum to guar gum is preferably 50:50 to 5:95.
The oil-in-water emulsified food is preferably a seasoning.

The oil-in-water emulsified food of the present invention has excellent shape retention, emulsification stability and texture over a wide temperature range even if the oil and fat content is low. Therefore, the oil-in-water emulsified food of the present invention is easy to squeeze out from the container, has no risk of liquid splashing or dripping, and is a semi-solid such as a seasoning suitable for outdoor use and various other uses. Applicable to (semi-solid) foods.
Since the food such as the seasoning of the present invention can maintain its shape retention even when heated, when the seasoning of the present invention is used for cooked foods or in a lunch box using the seasoning of the present invention at the serving stage. Even when foodstuffs such as delicatessen are cooked, the seasoning can be suitably used without dripping and leaking from the packaging material or soaking into the foodstuff.
Furthermore, since the food such as the seasoning of the present invention can maintain its shape retention without gelling in a wide temperature range, it can maintain an excellent texture and emulsification stability regardless of the operating temperature, and it is a container. Can be easily squeezed out from.

Hereinafter, embodiments of the present invention will be described in detail.
The oil-in-water emulsified food of the present invention contains water, fats and oils, emulsifiers, xanthan gum and guar gum. The liquid food such as the liquid seasoning of the present invention containing the above ingredients maintains shape retention even when heated even if the amount of fat and oil is small, and realizes excellent texture and emulsification stability in a wide temperature range. Can be done.
The oil-in-water emulsified food of the present invention will be described below.

The oil-in-water emulsified food of the present invention contains (A) xanthan gum, (B) guar gum, (C) fat and oil, (D) emulsifier and (E) water. Of the above compositions, (A) xanthan gum and (B) guar gum can be added separately, but a viscosity adjusting agent containing (A) xanthan gum and (B) guar gum is prepared in advance to adjust the viscosity. It can also be added in the form of an agent.
Each component will be described below.
(A) Xanthan gum The oil-in-water emulsified food of the present invention contains xanthan gum, which is a thickening polymer water-soluble dietary fiber. Xanthan gum is a water-soluble natural polysaccharide obtained by producing starch made from corn or the like outside the cells by microorganisms (Xanthomonas campestris). The primary structure has a main chain in which D-glucose is β-1,4 bound and a side chain consisting of D-mannose and D-glucuronic acid bound to the anhydroglucose of the main chain. In the side chain, two molecules of D-mannose and D-glucuronic acid are bound to every other D-glucose residue in the main chain. In addition, D-mannose at the end of the side chain may be pyruvate, and the C-6 position of D-mannose bound to the main chain may be acetylated. The molecular weight of the polysaccharide is known to be about 2 to 50 million. In the present invention, the molecular weight of xanthan gum is not particularly limited.

In the present invention, commercially available xanthan gum can also be used. Commercially available products include Neosoft XR (manufactured by Taiyo Kagaku Co., Ltd.), SATIAXANE CX90 (manufactured by Cargill), Sun Ace (trademark), Sun Ace (trademark) S, Sun Ace (trademark) ES, Sun Ace (trademark) C, and screw. Top (trademark) D-3000-DF-C (manufactured by Saneigen FFI Co., Ltd.) and the like can be mentioned.

(B) Guar Gum The oil-in-water emulsified food product of the present invention contains guar gum (scientific name: Cyamopsis terragonoloba). Guar gum is a type of galactomannan and is a polysaccharide obtained from the seeds of annual legumes cultivated in Pakistan and India.
Galactomannan is a water-soluble polymer having a main chain of mannose and a side chain of galactose, and has a portion of galactose with a side chain and a smooth region without a side chain. It is believed that when xanthan gum and galactomannan are mixed, the smooth regions of xanthan gum and galactomannan are hydrogen-bonded and crosslinked, resulting in an increase in viscosity and gelation.
Guar gum has a 2: 1 ratio of mannose in the main chain to galactose in the side chains. Other known galactomannans include tara gum and locust bean gum having the above ratios of 3: 1 and 4: 1.
In the present invention, by selecting guar gum from galactomannan, it is possible to realize excellent shape retention, texture and emulsification stability regardless of the fat content and temperature of food. This is thought to be due to the formation of an optimal network (crosslinked) structure by the interaction between xanthan gum and guar gum.
In the present invention, commercially available guar gum can also be used. Examples of commercially available products include PROCOL U (manufactured by Habgen Guargums Limited), VIDOGUM GHK 175 (manufactured by Unitech Foods Co., Ltd.), and the like.

It is known that in existing oil-in-water emulsified foods, when the amount of fats and oils is reduced, the viscosity of the food is lowered and it becomes difficult to maintain the shape-retaining property. In particular, when the oil-in-water emulsified food is heated, the viscosity is significantly reduced, and it becomes more difficult to maintain the shape retention. On the other hand, the oil-in-water emulsified food of the present invention is characterized in that it can maintain excellent shape retention even when heated even when the oil and fat content is low. The above-mentioned effects of the present invention are considered to be due to the network structure of xanthan gum and guar gum formed in the aqueous phase of the oil-in-water emulsified food.
The sum of the contents of xanthan gum and guar gum in the oil-in-water emulsified food of the present invention is preferably 0.3% to 3% and 1% to 2% of the total mass of the oil-in-water emulsified food. Is more preferable.
Further, the total amount of xanthan gum and guar gum contained in the oil-in-water emulsified food of the present invention is preferably 90% or more of the total mass of the thickening polymer water-soluble dietary fiber contained in the oil-in-water emulsified food. .. The total amount of xanthan gum and guar gum contained in the oil-in-water emulsified food is more preferably 95% or more, more preferably 97% or more, of the total mass of the thickening polymer water-soluble dietary fiber contained in the oil-in-water emulsified food. Is more preferable, and it is most preferable that the thickening polymer water-soluble dietary fiber in the oil-in-water emulsified food is only xanthan gum and guar gum.
By setting the total amount of xanthan gum and guar gum in the above range, a more suitable network structure is formed between the xanthan gum and guar gum, and the composition added to the oil-in-water emulsified food does not depend on the amount of fat and oil and the temperature. , It is possible to realize better shape retention, texture and emulsification stability.
The thickening polymer water-soluble dietary fiber is a polymer water-soluble dietary fiber having a thickening action among polysaccharides. Thickening polymer Water-soluble dietary fiber includes xanthan gum, guar gum, locust bean gum, tragant gum, carrageenan, julan gum, purulan, pectin, tamarind seed gum, carboxymethyl cellulose, fucodyne, alginic acid, karaya gum, psyllium seed gum, tara gum, etc. Can be mentioned.

The ratio of xanthan gum and guar gum in the oil-in-water emulsified food of the present invention is preferably adjusted to a range in which excellent shape retention can be obtained by the interaction between the two. Specifically, the mass ratio of xanthan gum: guar gum is preferably in the range of 50:50 to 5:95, and more preferably in the range of 19:81 to 10:90. By setting the mass ratio of xanthan gum to guar gum in the above range, a more suitable network structure is formed in the aqueous phase by cross-linking xanthan gum and guar gum, and oil droplets are incorporated into the network structure in a better state, which is further excellent. Good shape retention, uniform dispersibility and emulsion stability can be obtained.

It is also possible to prepare and add a viscosity modifier containing xanthan gum and guar gum in advance. In this case, the viscosity modifier is preferably composed only of xanthan gum and guar gum, but other thickening polymer water-soluble dietary fibers and the like may be contained in a small amount. The sum of the contents of xanthan gum and guar gum with respect to the total mass of the viscosity modifier is preferably 90% or more, more preferably 95% or more, still more preferably 97% or more.
Even when xanthan gum and guar gum are added as viscosity modifiers, the sum of the contents of xanthan gum and guar gum in the oil-in-water emulsified food may be 0.3% to 3% of the total mass of the oil-in-water emulsified food. It is preferably 1% to 2%, more preferably 1% to 2%. By setting the total amount of xanthan gum and guar gum in the above range, better shape retention, texture and emulsification stability can be realized without depending on the amount of fat and oil and the temperature of the composition to be added.
Also, when added as a viscosity modifier, the mass ratio of xanthan gum: guar gum is preferably in the range of 50:50 to 5:95, more preferably in the range of 19:81 to 10:90. By setting the mass ratio of xanthan gum to guar gum in the above range, a more suitable network structure is formed in the aqueous phase by cross-linking xanthan gum and guar gum, and oil droplets are incorporated into the network structure in a better state, which is further excellent. Good shape retention, uniform dispersibility and emulsification stability can be obtained.

When preparing the viscosity modifier, other additives can be added as long as they do not affect the original properties. Examples of other additives include pH adjusters and the like.

The viscosity modifier can be obtained by adjusting and mixing the composition ratios of (A) xanthan gum and (B) guar gum. The obtained viscosity modifier can impart shape retention to an oil-in-water emulsified food while maintaining an emulsified state and smoothness. The mixing method is not particularly limited, and a general powder mixing method is applied. Specific examples thereof include paddle mixer, tumbler mixing, W type mixing, V type mixing, drum type mixing, ribbon mixing, conical screw mixing, ball mill and the like.
Further, the viscosity adjusting agent can also be produced by granulation. By uniformly mixing the viscosity modifier at the particle level, it is possible to impart more excellent properties to foods such as seasonings.

By adding the viscosity modifier, the oil-in-water emulsified food of the present invention having excellent shape retention, emulsification stability and texture can be obtained in a wide temperature range even if the amount of oil and fat is small. It is desirable that the viscosity modifier satisfies the following conditions. That is, a solution prepared by adding 1% by mass of polyglycerin fatty acid ester and 1% by mass of a viscosity modifier to a mixed solution having a mass ratio of soybean oil and distilled water of 20:80 (soybean oil: distilled water) is sheared at room temperature. The viscosity V _0.5 at a speed of 0.5 / sec is in the range of 10 Pa · sec to 110 Pa · sec, and the viscosity V ₅₀ of the above solution at room temperature and a shear rate of 50 / sec is 0.5 Pa · sec to 5 Pa · sec. The ratio (V _0.5 / V ₅ ) of the above viscosity V _0.5 to the viscosity V ₅ at room temperature and shear rate 5 / sec of the above solution shall be 2.5 to 7.5. Is preferable. Further, it is preferable to use a viscosity adjusting agent in which the viscosity and the viscosity ratio of the similarly obtained mixed solution at 60 ° C. are within the above ranges.

The seasoning or the like using the viscosity modifier can be easily squeezed out of the container. Then, for example, the shape can be maintained even when the seasoning of the present invention is placed on the food material heated to about 60 ° C., or even when the food material is heated to about 60 ° C. after the seasoning of the present invention is placed on the food material. Therefore, it can be suitably used for topping applications and the like.
In addition, seasonings using the above viscosity modifier can maintain shape retention without gelling even at room temperature or in a cooled state, so they can be easily squeezed out of the container over a wide temperature range, and have an excellent texture and emulsification. Stability can be maintained.
Specific foods to which the present invention is applied include sauces, sauces, dressings and the like.

(C) Oils and fats The oil and fat content of the oil-in-water emulsified food of the present invention is not particularly limited, but the present invention is characterized by having excellent shape retention even if the amount of oils and fats is small. The oil-and-fat content of the oil-in-water emulsified food of the present invention is preferably 10% to 50% by mass, more preferably 10% by mass to 49% by mass, and 20% by mass to 49% by mass. Is more preferable.

The fats and oils used in the oil-in-water emulsified food of the present invention are not particularly limited, and known vegetable fats and oils, animal fats and oils and the like can be used. Specifically, for example, soybean oil, corn oil, sesame oil, rapeseed oil, sesame salad oil, perilla oil, flaxseed oil, peanut oil, red flower oil, sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil. , Walnut oil, camellia oil, tea seed oil, egoma oil, borage oil, olive oil, rice oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, medium chain fatty acid triglyceride, and docosahexaenoic acid (DHA) and eikosapentaenoic acid. Examples thereof include fish oil containing (EPA) and the like. The above fats and oils may be used alone or in combination of two or more.

In the present invention, a network structure in which the molecular chains of xanthan gum and guar gum are entangled is constructed in the aqueous phase. Therefore, even when the amount of oil and fat is small, even if the temperature of the food rises, the decrease in viscosity is suppressed, and it is considered that excellent shape retention can be maintained. Furthermore, the emulsified oil droplets are incorporated into the network structure by the action of the emulsifier described later, but the oil droplets are uniformly dispersed over a long period of time without gelling in a wide temperature range due to the appropriate interaction between xanthan gum and guar gum. The state of the emulsifier is maintained. Therefore, when used as a seasoning, the shape of the topping can be maintained even when used for cooked foods, dripping is prevented, and the uniform flavor due to fats and oils is achieved regardless of the operating temperature. Physical characteristics can be realized.

(D) Emulsifier The oil-in-water emulsified food of the present invention contains an emulsifier for emulsifying and dispersing fats and oils in water. The emulsifier is not particularly limited as long as it can emulsify fats and oils in an O / W type (oil-in-water type), and a commonly used emulsifier can be used. Specific examples thereof include polyglycerin fatty acid ester, glycerin fatty acid ester, organic acid monoglyceride, propylene glycol fatty acid ester, sorbitan fatty acid ester, and sucrose fatty acid ester. Among these, polyglycerin fatty acid ester and the like are preferable. The above emulsifier may be used alone or in combination of two or more.

Examples of the polyglycerin fatty acid ester include decaglycerin monooleic acid ester, pentaglycerin monostearic acid ester, decaglycerin monostearic acid ester, decaglycerin monopalmitic acid ester, decaglycerin monomyristic acid ester, and decaglycerin monolauric acid ester. Can be mentioned.
Examples of the organic acid monoglyceride include citric acid monoglyceride, acetic acid monoglyceride, diacetyl tartaric acid monoglyceride, succinic acid monoglyceride, and lactic acid monoglyceride.

The content of the emulsifier is not particularly limited as long as a suitable oil-in-water emulsified food can be obtained, but is preferably 0.05% by mass to 5% by mass, preferably 0.1% by mass or more, based on the total amount of the oil-in-water emulsified food. It is more preferably 3% by mass. In the above range, fats and oils can be emulsified more uniformly and stably in foods.

(E) Water The oil-in-water emulsified food of the present invention contains water. It is considered that the oil-in-water emulsified food of the present invention has a network structure constructed by cross-linking xanthan gum and guar gum in the aqueous phase as described above, and has a structure in which oil droplets are incorporated into the network structure. Be done. The water content in the oil-in-water emulsified food of the present invention is not particularly limited as long as the above structure can be formed, but is preferably 50% to 80%, preferably 51% by mass to 70% of the total mass of the oil-in-water emulsified food. More preferably, it is by mass.

In addition to water, vinegar, seasonings, sugars, spices, coloring agents, flavoring agents, salt and the like can be added as the aqueous phase component of the oil-in-water emulsified food of the present invention. These components may be used alone or in combination of two or more.

Method for Producing Oil-in-Water Emulsified Food The method for producing an oil-in-water emulsified food of the present invention is not particularly limited as long as it can uniformly emulsify and disperse the above components, and can be prepared by an existing method. For example, an emulsified solution can be prepared by adding fats and oils to an aqueous solution in which an emulsifier is dissolved and stirring, adding xanthan gum and guar gum to the emulsified solution, and then heating and mixing to obtain an oil-in-water emulsified food. It can also be prepared by adding all the components to water and heating and mixing.
The mixing step can be performed at room temperature or under heating conditions. Further, an emulsifying device such as a homomixer or a colloidal mill can be used for mixing.

The viscosity V _0.5 of the oil-in-water emulsified food of the present invention at room temperature and a shear rate of 0.5 / sec is preferably in the range of 10 Pa · sec to 110 Pa · sec. Further, the viscosity V50 of the oil-in-water emulsified food of the present invention at room temperature and ₅₀ / sec is preferably in the range of 0.5 Pa · sec to 5 Pa · sec. The ratio (V _0.5 / V ₅ ) of the viscosity V _0.5 to the viscosity V ₅ at room temperature and shear rate 5 / sec of the oil-in-water emulsified food of the present invention is 2.5 to 7.5. It is preferable to have. Further, it is preferable that the viscosity and the viscosity ratio in the above range can be obtained even at 60 ° C. Such foods can maintain excellent shape retention over a wide temperature range.

Hereinafter, embodiments of the present invention will be described in more detail by way of examples, but the present invention is not limited to these examples. In the examples, unless otherwise specified, "%" and "part" indicate mass% and parts by mass.

<Constituents of viscosity modifier>
(A) Xanthan gum (a) Xanthan gum: Neosoft XR, manufactured by Taiyo Kagaku Co., Ltd. (B) Galactomannan (b1) Guar gum: PROCOL U, manufactured by Habgen Guargums Limited (b2) Tara gum: MT1000, manufactured by Mitsubishi Chemical Foods Co., Ltd. ( b3) Locust bean gum: CESALPINIA L. B. GLN-1 / 200, manufactured by Tate & Lyle
<Constituents of oil-in-water emulsified composition>
(C) Oils and fats Soybean oil: Edible soybean oil, manufactured by J-Oil Mills Co., Ltd. (D) Emulsifier Polyglycerin fatty acid ester: Sunsoft Q-18SW, manufactured by Taiyo Kagaku Co., Ltd. (E) Water: Ion-exchanged water

(Preparation of viscosity modifier)
Weigh xanthan gum and galactomannan at the blending ratios shown in Table 1, put them in an eyeboy wide-mouthed bottle (250 ml), mix them by handshaking for 5 minutes, and add the viscosity modifiers of Example 1, Comparative Example 5 and Comparative Example 6. Obtained. As the viscosity adjusting agents of Comparative Examples 1 to 4, the above-mentioned commercially available products were used as they were.

(Preparation and evaluation of oil-in-water emulsified composition)
After adding 1 part by mass of polyglycerin fatty acid ester and dissolving it in 80 parts by mass of ion-exchanged water, 20 parts by mass of soybean oil was added and stirred. A total of 1 part by mass of the viscosity modifiers (Examples 1 and Comparative Examples 1 to 6) shown in Table 1 are added to the obtained oil-in-water emulsified composition, and the mixture is stirred at 95 ° C. for 30 minutes to form an oil-in-water type. An emulsified composition was obtained.
Table 1 shows the results of evaluating the shape retention and texture of each oil-in-water emulsified composition at room temperature based on the following criteria.
Further, by the same method, an oil-in-water emulsified composition was obtained using various viscosity modifiers having mass ratios shown in Table 2, soybean oil, polyglycerin fatty acid ester, and water.
Table 2 shows the results of evaluating the shape retention of each oil-in-water emulsified composition at room temperature and 60 ° C. based on the following criteria.

<Shape retention>
◎: The raised corners do not collapse 〇: The corners stand once, but then the tips of the corners bend gently ×: The corners do not stand-: Gelling
<Texture evaluation criteria>
〇: Smooth mouthfeel ×: Rough (collapses like jelly)

As shown in Table 1, the composition using any of the viscosity modifiers of Comparative Example 1 of xanthan gum alone, Comparative Example 2 of guar gum alone, Comparative Example 3 of locust bean gum alone, and Comparative Example 4 of tara gum alone can be used. It was found that the viscosity was low and the shape retention was not obtained. In addition, when the viscosity modifiers of Comparative Example 5 in which xanthan gum and locust bean gum were combined and Comparative Example 6 in which xanthan gum and tara gum were combined were used, gelation occurred, and the mouth became lumpy and had an excellent texture. It turned out that I couldn't get it. On the other hand, in Example 1 in which xanthan gum and guar gum were combined, an oil-in-water emulsified composition having excellent shape retention and texture was obtained.
From the above results, it was confirmed that by using xanthan gum and guar gum in combination, a composition having excellent shape retention and texture can be obtained even with a composition having a low fat content of 20% by mass. This is because the network structure formed in the aqueous phase by the cross-linking between xanthan gum and guar gum works better than the network structure formed between xanthan gum and locust bean gum and between xanthan gum and tara gum. Conceivable.

Although not shown in the table, the mass ratio of xanthan gum and guar gum (50:50) of Example 1 and the content of the viscosity adjusting agent with respect to the total mass of the oil-in-water emulsified composition were not changed, and the xanthan gum was not changed. And a part of guar gum was changed to locust bean gum or tara gum, and the composition was prepared and evaluated in the same manner. As a result, if the sum of xanthan gum and guar gum in the total mass of the viscosity modifier (thickening polymer water-soluble dietary fiber) is 90% or more, sufficient shape retention, texture and emulsification without gelation. It was found that stability was obtained. In order to obtain excellent shape retention, texture and emulsion stability, the sum of xanthan gum and guar gum in the total mass of the viscosity modifier (thickening polymer water-soluble dietary fiber) is preferably 90% or more. , 95% or more is more preferable, 97% or more is further preferable, and it is confirmed that the thickening polymer water-soluble dietary fiber contained in the viscosity modifier is most preferably only xanthan gum and guar gum. Was done.

Further, the content of the viscosity adjusting agent with respect to the total mass of the oil-in-water emulsified composition was not changed from that of Example 1, and the composition was prepared and evaluated in the same manner by changing the ratio of xanthan gum and guar gum. As a result, it was found that when the mass of guar gum in the total mass of xanthan gum and guar gum is in the range of 50% to 95%, excellent shape retention can be obtained in a wide temperature range. It was confirmed that when the mass of guar gum is in the range of 80% to 90%, better shape retention can be obtained in a temperature range suitable as a seasoning.

Table 2 shows Example 1 (xanthan gum + guar gum), Comparative Example 1 (xanthan gum), Comparative Example 2 (guar gum), Comparative Example 3 (locust bean gum), Comparative Example 4 (tara gum), Comparative Example 5 (xanthan gum + locust). The results of evaluating the shape retention at room temperature of an oil-in-water emulsified composition prepared by changing the ratio of soybean oil and water using the viscosity modifiers of (bean gum) and Comparative Example 6 (xanthan gum + tara gum) are shown. .. When the mass ratio of soybean oil to water was 50:50, shape retention was observed in the compositions using any of the viscosity modifiers of Example 1 and Comparative Examples 1 to 4. However, when the mass ratio of soybean oil was reduced to 30, the viscosity of the composition using the viscosity modifier of Comparative Example 1 decreased and shape retention could not be obtained. Further, when the mass ratio of soybean oil was reduced to 20, a decrease in viscosity was observed even in the compositions using the viscosity modifiers of Comparative Examples 2, 3 and 4, and the shape retention was not maintained.
Further, in the compositions using the viscosity modifiers of Comparative Example 5 and Comparative Example 6, gelation occurred at any oil and fat content. Although not shown in the table, none of the gelled compositions were sloppy in the mouth and did not have an excellent texture.
On the other hand, in the composition using the viscosity modifier of Example 1, it was confirmed that even if the ratio of soybean oil was reduced to 20, the decrease in viscosity was suppressed and good shape retention was exhibited. An excellent texture was also obtained.

In the lower part of Table 2, the shape-retaining property of an oil-in-water emulsified composition prepared by changing the ratio of soybean oil and water using the viscosity modifiers of Example 1, Comparative Example 5 and Comparative Example 6 at 60 ° C. The result of evaluation is shown. It was confirmed that in the composition using the viscosity adjusting agent of Example 1, the decrease in viscosity was suppressed even at 60 ° C., and excellent shape retention and texture were obtained. On the other hand, when the viscosity modifiers of Comparative Example 5 and Comparative Example 6 were used, the gel was dissolved at 60 ° C., and the shape retention and texture were good.
Based on the above results, by adding xanthan gum and guar gum to the oil-in-water emulsified composition containing fat, emulsifier, and water, excellent shape retention is achieved in a wider temperature range even if the fat content is reduced. It turned out that the texture can be obtained.
In this example, the minimum ratio of soybean oil is 20, but by optimizing the ratio of xanthan gum and guar gum and the amount of addition, the ratio of soybean oil can be kept excellent even if it is 10. It has been confirmed that shape and texture can be obtained.
It was also confirmed that the composition of the present invention using xanthan gum and guar gum maintained excellent emulsion stability for a long period of time as compared with the comparative example using other thickening polymer water-soluble dietary fibers. .. It is considered that this is because the oil droplets are taken in in a suitable state due to the network structure formed between the xanthan gum and the guar gum.

Claims (4)

An oil-in-water emulsified food containing water, oil, emulsifier, xanthan gum and guar gum. The sum of the contents of xanthan gum and guar gum is 0.3% to 3% of the total mass of the oil-in-water emulsified food, and the thickening polymer water-soluble dietary fiber contained in the oil-in-water emulsified food. The oil-in-water emulsified food according to claim 1, which is 90% or more of the total mass. The oil-in-water emulsified food according to claim 1 or 2, wherein the mass ratio of xanthan gum to guar gum is 50:50 to 5:95. The oil-in-water emulsified food according to any one of claims 1 to 3, which is a seasoning.