JP2022130178A - Oil-in-water type emulsion seasoning and method for producing the same - Google Patents
Oil-in-water type emulsion seasoning and method for producing the same Download PDFInfo
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 259
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 124
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 239000000839 emulsion Substances 0.000 title abstract 5
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 claims abstract description 225
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- SHWNNYZBHZIQQV-UHFFFAOYSA-J EDTA monocalcium diisodium salt Chemical compound [Na+].[Na+].[Ca+2].[O-]C(=O)CN(CC([O-])=O)CCN(CC([O-])=O)CC([O-])=O SHWNNYZBHZIQQV-UHFFFAOYSA-J 0.000 description 1
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- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
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- 244000124853 Perilla frutescens Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
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- 230000002378 acidificating effect Effects 0.000 description 1
- 229910052783 alkali metal Inorganic materials 0.000 description 1
- 150000001340 alkali metals Chemical class 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
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- 239000011575 calcium Substances 0.000 description 1
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- 239000001201 calcium disodium ethylene diamine tetra-acetate Substances 0.000 description 1
- 235000011188 calcium disodium ethylene diamine tetraacetate Nutrition 0.000 description 1
- 239000000828 canola oil Substances 0.000 description 1
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- 125000004432 carbon atom Chemical group C* 0.000 description 1
- 150000001733 carboxylic acid esters Chemical class 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
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- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
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- 230000001804 emulsifying effect Effects 0.000 description 1
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- 239000008169 grapeseed oil Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000021430 malt vinegar Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
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- 150000007523 nucleic acids Chemical class 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
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- 239000005022 packaging material Substances 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
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- 229910052700 potassium Inorganic materials 0.000 description 1
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Abstract
Description
本発明は、水中油型乳化調味料及びその製造方法に関する。詳細には、保存期間中等に生じる酸化臭がマスキングされ得る水中油型乳化調味料及びその製造方法に関する。また、本発明は、水中油型乳化調味料の酸化臭マスキング方法、及び水中油型乳化調味料の酸化臭マスキング剤に関する。 TECHNICAL FIELD The present invention relates to an oil-in-water emulsified seasoning and a method for producing the same. More particularly, it relates to an oil-in-water emulsified seasoning capable of masking an oxidized odor that occurs during storage and a method for producing the same. The present invention also relates to a method for masking an oxidative odor of an oil-in-water emulsified seasoning and an oxidative odor masking agent for an oil-in-water emulsified seasoning.
ドレッシング、マヨネーズ等の水中油型乳化調味料は、保存期間中に、含有する油脂が酸化し、酸化臭が生じる場合がある。海外諸国においては、酸化防止剤としてエチレンジアミン四酢酸カルシウム二ナトリウムが使用されているが、我が国の食品添加物の使用基準では缶詰又は瓶詰食品以外の食品への使用は認められていない。また、日本農林規格（ＪＡＳ規格）に適合するマヨネーズの場合、使用可能な原料が制限され、酸化防止剤等を使用することはできない。そのため、水中油型乳化調味料について、酸化臭による品質低下を防いで、品質を維持することは容易な課題ではなかった。 In oil-in-water emulsified seasonings such as dressings and mayonnaise, oils and fats contained therein may oxidize during storage, giving rise to an oxidized odor. Calcium disodium ethylenediaminetetraacetate is used as an antioxidant in overseas countries, but its use in foods other than canned or bottled foods is not permitted under the standards for use of food additives in Japan. In addition, in the case of mayonnaise conforming to Japanese Agricultural Standards (JAS Standards), usable raw materials are limited, and antioxidants and the like cannot be used. Therefore, it has not been an easy task to prevent quality deterioration due to oxidative odors and maintain the quality of oil-in-water emulsified seasonings.
一方、酢酸含有飲食品の酢酸臭及び／又は刺激臭を抑制するために酢酸イソアミル等を用いること（特許文献１）、果汁含有製品の熱劣化臭をマスキングするためにラウリン酸等を用いること（特許文献２）等が従来、提案されている。しかし、ラウリン酸又はその塩、並びに酢酸イソアミルを組み合わせることは、特許文献１及び２のいずれにも記載されていない。 On the other hand, isoamyl acetate or the like is used to suppress the acetic acid odor and/or irritating odor of acetic acid-containing foods and drinks (Patent Document 1), and lauric acid or the like is used to mask the heat deterioration odor of fruit juice-containing products ( Patent Document 2) and the like have conventionally been proposed. However, neither of Patent Documents 1 and 2 describes combining lauric acid or a salt thereof and isoamyl acetate.
本発明は、上述の事情に鑑みてなされたものであり、その解決しようとする課題は、官能品質（風味、香り等）が損なわれることなく、保存期間中等に生じる酸化臭がマスキングされ得る水中油型乳化調味料及びその製造方法を提供することにある。 The present invention has been made in view of the above circumstances, and an object of the present invention is to solve the problem that the sensory quality (flavor, aroma, etc.) is not impaired, and the oxidative odor that occurs during the storage period can be masked. An object of the present invention is to provide an oil-type emulsified seasoning and a method for producing the same.
本発明者らは、上述の課題を解決するべく鋭意検討し、ラウリン酸又はその塩が、水中油型乳化調味料の酸化臭のマスキングに有効であることを新たに見出した。しかし、ラウリン酸又はその塩を単独で水中油型乳化調味料に添加して、その酸化臭を十分にマスキングするには、相当量の添加が必要となり、水中油型乳化調味料の酸化臭を単独で充分にマスキングし得る量のラウリン酸又はその塩を添加すると、ラウリン酸又はその塩に由来の異風味（後に残る臭み）が生じ、水中油型乳化調味料の官能品質に影響を及ぼすことが判明した。更に、本発明者らは、酢酸イソアミルが、水中油型乳化調味料の酸化臭のマスキングに有効であることも新たに見出したが、ラウリン酸又はその塩と同様に、水中油型乳化調味料の酸化臭を十分にマスキングするには相当量の添加が必要となり、水中油型乳化調味料の酸化臭を単独で十分にマスキングし得る量の酢酸イソアミルを添加すると、酢酸イソアミル由来の異風味（バナナ臭）が生じ、水中油型乳化調味料の官能品質に影響を及ぼすことが分かった。
本発明者らは、更に検討を重ね、ラウリン酸又はその塩、並びに、酢酸イソアミルを所定量で組み合わせることで、水中油型乳化調味料の官能品質を異風味により損なうことなく、保存期間中等に生じる酸化臭を効果的にマスキングし得ることを見出した。本発明者らは、これらの知見に基づき、更に検討を重ねることによって、本発明を完成するに至った。
すなわち、本発明は以下の通りである。
The present inventors have made extensive studies to solve the above-described problems, and newly found that lauric acid or a salt thereof is effective in masking the oxidized odor of oil-in-water emulsified seasonings. However, in order to sufficiently mask the oxidized odor by adding lauric acid or a salt thereof alone to the oil-in-water emulsified seasoning, it is necessary to add a considerable amount of the oxidized odor of the oil-in-water emulsified seasoning. Addition of an amount of lauric acid or a salt thereof that can be sufficiently masked by itself produces an off-flavour (smell that remains afterward) derived from lauric acid or a salt thereof, which affects the sensory quality of the oil-in-water emulsified seasoning. There was found. Furthermore, the present inventors have newly found that isoamyl acetate is effective in masking the oxidized odor of oil-in-water emulsified seasonings. A considerable amount of addition is required to sufficiently mask the oxidized odor of the oil-in-water emulsified seasoning. Banana smell) was generated, and it was found to affect the sensory quality of the oil-in-water emulsified seasoning.
The present inventors have further studied, and by combining a predetermined amount of lauric acid or a salt thereof and isoamyl acetate, the sensory quality of the oil-in-water emulsified seasoning is not impaired by off-flavours, and during the storage period etc. It has been found that the resulting oxidative odor can be effectively masked. Based on these findings, the present inventors have completed the present invention by conducting further studies.
That is, the present invention is as follows.
［１］ラウリン酸又はその塩、並びに、酢酸イソアミルを含有する水中油型乳化調味料であって、
ラウリン酸又はその塩の含有量が、前記乳化調味料に対して５重量ｐｐｂ～４０重量ｐｐｍであり、かつ
酢酸イソアミルの含有量が、前記乳化調味料に対して０．００５重量ｐｐｂ～５００重量ｐｐｂである、乳化調味料。
［２］前記乳化調味料における卵黄の含有量が、前記乳化調味料に対して２０重量％以下である、［１］記載の乳化調味料。
［３］前記乳化調味料が、日本農林規格に適合するマヨネーズ、又はマヨネーズタイプ調味料である、［１］又は［２］記載の乳化調味料。
［４］ラウリン酸又はその塩、並びに、酢酸イソアミルを添加することを含み、
ラウリン酸又はその塩の添加は、水中油型乳化調味料におけるラウリン酸又はその塩の含有量が、当該乳化調味料に対して５重量ｐｐｂ～４０重量ｐｐｍとなるように行われ、かつ、
酢酸イソアミルの添加は、水中油型乳化調味料における酢酸イソアミルの含有量が、当該乳化調味料に対して０．００５重量ｐｐｂ～５００重量ｐｐｂとなるように行われる、水中油型乳化調味料の製造方法。
［５］前記乳化調味料における卵黄の含有量が、前記乳化調味料に対して２０重量％以下である、［４］記載の製造方法。
［６］前記乳化調味料が、日本農林規格に適合するマヨネーズ、又はマヨネーズタイプ調味料である、［４］又は［５］記載の製造方法。
［７］ラウリン酸又はその塩、並びに、酢酸イソアミルを水中油型乳化調味料に添加することを含み、
ラウリン酸又はその塩の添加は、前記乳化調味料におけるラウリン酸又はその塩の含有量が、前記乳化調味料に対して５重量ｐｐｂ～４０重量ｐｐｍとなるように行われ、かつ、
酢酸イソアミルの添加は、前記乳化調味料における酢酸イソアミルの含有量が、前記乳化調味料に対して０．００５重量ｐｐｂ～５００重量ｐｐｂとなるように行われる、水中油型乳化調味料の酸化臭マスキング方法。
［８］前記乳化調味料における卵黄の含有量が、前記乳化調味料に対して２０重量％以下である、［７］記載の酸化臭マスキング方法。
［９］前記乳化調味料が、日本農林規格に適合するマヨネーズ、又はマヨネーズタイプ調味料である、［７］又は［８］記載の酸化臭マスキング方法。
［１０］ラウリン酸又はその塩と、酢酸イソアミルとが組み合わせられている、水中油型乳化調味料の酸化臭マスキング剤であって、
前記乳化調味料におけるラウリン酸又はその塩の含有量を、前記乳化調味料に対して５重量ｐｐｂ～４０重量ｐｐｍとし、かつ
前記乳化調味料における酢酸イソアミルの含有量を、前記乳化調味料に対して０．００５重量ｐｐｂ～５００重量ｐｐｂとするために用いられる、剤。
［１１］前記乳化調味料における卵黄の含有量が、前記乳化調味料に対して２０重量％以下である、［１０］記載の剤。
［１２］前記乳化調味料が、日本農林規格に適合するマヨネーズ、又はマヨネーズタイプ調味料である、［１０］又は［１１］記載の剤。
[1] An oil-in-water emulsified seasoning containing lauric acid or a salt thereof and isoamyl acetate,
The content of lauric acid or a salt thereof is 5 ppb to 40 ppm by weight relative to the emulsified seasoning, and the content of isoamyl acetate is 0.005 ppb to 500 ppb by weight relative to the emulsified seasoning. An emulsified seasoning that is ppb.
[2] The emulsified seasoning according to [1], wherein the content of egg yolk in the emulsified seasoning is 20% by weight or less relative to the emulsified seasoning.
[3] The emulsified seasoning according to [1] or [2], wherein the emulsified seasoning is mayonnaise or a mayonnaise-type seasoning conforming to Japanese Agricultural Standards.
[4] including adding lauric acid or a salt thereof and isoamyl acetate,
The addition of lauric acid or a salt thereof is performed so that the content of lauric acid or a salt thereof in the oil-in-water emulsified seasoning is 5 ppm by weight to 40 ppm by weight relative to the emulsified seasoning, and
The addition of isoamyl acetate is carried out so that the content of isoamyl acetate in the oil-in-water emulsified seasoning is 0.005 weight ppb to 500 weight ppb relative to the emulsified seasoning. Production method.
[5] The production method according to [4], wherein the content of egg yolk in the emulsified seasoning is 20% by weight or less relative to the emulsified seasoning.
[6] The production method according to [4] or [5], wherein the emulsified seasoning is mayonnaise or mayonnaise-type seasoning conforming to Japanese Agricultural Standards.
[7] including adding lauric acid or a salt thereof and isoamyl acetate to an oil-in-water emulsified seasoning,
The addition of lauric acid or a salt thereof is carried out so that the content of lauric acid or a salt thereof in the emulsified seasoning is 5 ppm by weight to 40 ppm by weight relative to the emulsified seasoning, and
The addition of isoamyl acetate is carried out so that the content of isoamyl acetate in the emulsified seasoning is 0.005 weight ppb to 500 weight ppb with respect to the emulsified seasoning. masking method.
[8] The oxidized odor masking method according to [7], wherein the content of egg yolk in the emulsified seasoning is 20% by weight or less relative to the emulsified seasoning.
[9] The oxidized odor masking method according to [7] or [8], wherein the emulsified seasoning is mayonnaise or mayonnaise-type seasoning conforming to Japanese Agricultural Standards.
[10] An oxidative odor masking agent for an oil-in-water emulsified seasoning, wherein lauric acid or a salt thereof and isoamyl acetate are combined,
The content of lauric acid or a salt thereof in the emulsified seasoning is 5 ppm by weight to 40 ppm by weight relative to the emulsified seasoning, and the content of isoamyl acetate in the emulsified seasoning is from 0.005 to 500 weight ppb.
[11] The agent according to [10], wherein the content of egg yolk in the emulsified seasoning is 20% by weight or less relative to the emulsified seasoning.
[12] The agent according to [10] or [11], wherein the emulsified seasoning is mayonnaise or mayonnaise-type seasoning conforming to Japanese Agricultural Standards.
本発明によれば、官能品質（風味、香り等）が損なわれることなく、保存期間中等に生じる酸化臭がマスキングされ得る水中油型乳化調味料及びその製造方法を提供できる。
また、本発明によれば、水中油型乳化調味料の官能品質を損なうことなく、保存期間中等に生じる酸化臭をマスキングし得る、水中油型乳化調味料の酸化臭マスキング方法、及び水中油型乳化調味料の酸化臭マスキング剤も提供できる。
ADVANTAGE OF THE INVENTION According to this invention, the oil-in-water emulsified seasoning which can mask the oxidation smell which arises during a storage period, etc., and its manufacturing method can be provided, without impairing sensory quality (flavor, fragrance, etc.).
Further, according to the present invention, there is provided a method for masking an oxidative odor of an oil-in-water emulsified seasoning, which can mask the oxidative odor generated during a storage period or the like without impairing the sensory quality of the oil-in-water emulsified seasoning, and an oil-in-water emulsified seasoning. An oxidative odor masking agent for emulsified seasonings can also be provided.
本発明の水中油型乳化調味料（以下、「本発明の乳化調味料」とも称する）は、ラウリン酸又はその塩、並びに、酢酸イソアミルを含有することを特徴の一つとする。 One of the characteristics of the oil-in-water emulsified seasoning of the present invention (hereinafter also referred to as "the emulsified seasoning of the present invention") is to contain lauric acid or a salt thereof and isoamyl acetate.
本発明において「乳化調味料」とは、乳化構造を有する調味料を意味し、「水中油型乳化調味料」とは、水相を外相（連続相）とし、油相を内相（分散相）とする水中油型の乳化構造（水相中に油滴粒子が均一分散した乳化構造）を有する調味料を意味する。また、乳化調味料等における「調味料」とは、食品に対して、調味（味つけ）の目的で使用される食品をいう。ここでいう「食品」とは、経口的に摂取され得るものを広く包含する概念であり、特に断りのない限り、いわゆる食べ物の他、飲料、食品添加物等も包含される。本発明の乳化調味料は、例えば、日本農林規格（ＪＡＳ規格）で定義される半固体状ドレッシング（例、マヨネーズ、サラダクリーミードレッシング、マヨネーズタイプ調味料等）、乳化液状ドレッシング等のドレッシング等として提供され得るが、これらに制限されず、ドレッシングのＪＡＳ規格に適合しないドレッシング（例、ドレッシングタイプ調味料、サラダ用調味料等のドレッシング類）、ソース、たれ等であってもよい。 In the present invention, the "emulsified seasoning" means a seasoning having an emulsified structure, and the "oil-in-water emulsified seasoning" has an aqueous phase as an external phase (continuous phase) and an oil phase as an internal phase (dispersed phase). ) means a seasoning having an oil-in-water emulsified structure (an emulsified structure in which oil droplet particles are uniformly dispersed in the aqueous phase). In addition, the "seasoning" in emulsified seasonings and the like refers to foods that are used for the purpose of seasoning (flavoring) foods. The term "food" as used herein is a concept that broadly includes things that can be taken orally, and includes so-called food, beverages, food additives, and the like, unless otherwise specified. The emulsified seasoning of the present invention is provided as, for example, a semi-solid dressing defined by Japanese Agricultural Standards (JAS Standards) (e.g., mayonnaise, salad creamy dressing, mayonnaise-type seasoning, etc.), emulsified liquid dressing, etc. However, it is not limited to these, and dressings that do not conform to JAS standards for dressings (eg, dressing-type seasonings, dressings such as salad seasonings), sauces, sauces, and the like may be used.
ラウリン酸（一般に、ドデカン酸とも称される）は、下記式で表される炭素原子数１２の飽和脂肪酸である（ＣＡＳ登録番号：１４３－０７－７）。 Lauric acid (also commonly referred to as dodecanoic acid) is a saturated fatty acid with 12 carbon atoms represented by the following formula (CAS Registry Number: 143-07-7).
本発明において用いられ得るラウリン酸の塩は、食品原料として許容され得るものであれば特に制限されないが、例えば、アルカリ金属（例、ナトリウム、カリウム等）との塩；周期表第２族元素（例、カルシウム、マグネシウム等）との塩等が挙げられる。 The salt of lauric acid that can be used in the present invention is not particularly limited as long as it is acceptable as a food material, but for example, salts with alkali metals (e.g., sodium, potassium, etc.); (e.g., calcium, magnesium, etc.).
本発明において用いられるラウリン酸又はその塩は特に制限されないが、例えば、ラウリン酸又はその塩を含有する素材からラウリン酸又はその塩を単離せずに、当該素材をそのまま用いてよい。ラウリン酸又はその塩を含有する素材は特に制限されないが、例えば、ヤシ油、パーム核油等の食用植物油脂等が挙げられる。あるいは、本発明において用いられるラウリン酸又はその塩は、ラウリン酸又はその塩を含有する素材（例、ヤシ油、パーム核油等）から、自体公知の方法又はそれに準ずる方法によって、抽出、精製されたものであってもよい。また、本発明において用いられるラウリン酸又はその塩は、自体公知の方法（例えば、酵素法等）又はこれに準ずる方法によって製造したものであってもよく、市販品を用いてもよい。 Lauric acid or a salt thereof used in the present invention is not particularly limited. For example, the material containing lauric acid or a salt thereof may be used as it is without isolating lauric acid or a salt thereof. Materials containing lauric acid or salts thereof are not particularly limited, and examples thereof include edible vegetable oils and fats such as coconut oil and palm kernel oil. Alternatively, lauric acid or a salt thereof used in the present invention is extracted and purified from a material containing lauric acid or a salt thereof (e.g., coconut oil, palm kernel oil, etc.) by a method known per se or a method analogous thereto. It can be anything. In addition, lauric acid or a salt thereof used in the present invention may be produced by a method known per se (eg, an enzymatic method, etc.) or a method analogous thereto, or may be a commercially available product.
酢酸イソアミル（一般に、酢酸３－メチルブチル、酢酸イソペンチルとも称される）は、下記式で表されるカルボン酸エステルである（ＣＡＳ登録番号：１２３－９２－２）。 Isoamyl acetate (also commonly referred to as 3-methylbutyl acetate or isopentyl acetate) is a carboxylic acid ester represented by the following formula (CAS Registry Number: 123-92-2).
本発明において用いられる酢酸イソアミルは特に制限されないが、例えば、酢酸イソアミルを含有する素材から酢酸イソアミルを単離せずに、当該素材をそのまま用いてよい。酢酸イソアミルを含有する素材は特に制限されないが、例えば、日本酒、醸造酢、バナナ等が挙げられる。あるいは、本発明において用いられる酢酸イソアミルは、酢酸イソアミルを含有する素材（例、日本酒、醸造酢、バナナ等）から、自体公知の方法又はそれに準ずる方法で、抽出、精製されたものであってもよい。また、本発明において用いられる酢酸イソアミルは、自体公知の方法（例えば、化学合成法等）又はこれに準ずる方法によって製造したものであってもよく、市販品を用いてもよい。 Although the isoamyl acetate used in the present invention is not particularly limited, for example, the isoamyl acetate-containing material may be used as it is without isoamyl acetate. Materials containing isoamyl acetate are not particularly limited, and examples thereof include sake, brewed vinegar, and bananas. Alternatively, the isoamyl acetate used in the present invention may be extracted and purified from materials containing isoamyl acetate (e.g., Japanese sake, brewed vinegar, bananas, etc.) by a method known per se or a method equivalent thereto. good. Isoamyl acetate used in the present invention may be produced by a method known per se (eg, chemical synthesis method, etc.) or a method analogous thereto, or may be a commercially available product.
本発明の乳化調味料におけるラウリン酸又はその塩の含有量は、本発明の乳化調味料に対して、好ましくは５重量ｐｐｂ以上であり、より好ましくは８重量ｐｐｂ以上であり、特に好ましくは５０重量ｐｐｂ以上である。また、本発明の乳化調味料におけるラウリン酸又はその塩の含有量は、本発明の乳化調味料に対して、好ましくは４０重量ｐｐｍ以下であり、より好ましくは３０重量ｐｐｍ以下であり、特に好ましくは２０重量ｐｐｍ以下である。例えば、本発明の乳化調味料におけるラウリン酸又はその塩の含有量は、本発明の乳化調味料に対して、５重量ｐｐｂ～４０重量ｐｐｍであり、好ましくは８重量ｐｐｂ～３０重量ｐｐｍであり、より好ましくは５０重量ｐｐｂ～２０重量ｐｐｍである。本発明の乳化調味料におけるラウリン酸又はその塩の含有量が、上述の範囲内であることにより、異風味の発生を抑えて、効果的に酸化臭をマスキングできる。
本発明において、ラウリン酸の塩が用いられる場合、その量には、ラウリン酸に換算したものが用いられる。
The content of lauric acid or a salt thereof in the emulsified seasoning of the present invention is preferably 5 ppb or more by weight, more preferably 8 ppb or more by weight, and particularly preferably 50 ppb or more, relative to the emulsified seasoning of the present invention. Weight ppb or more. In addition, the content of lauric acid or a salt thereof in the emulsified seasoning of the present invention is preferably 40 ppm by weight or less, more preferably 30 ppm by weight or less, and particularly preferably is 20 ppm by weight or less. For example, the content of lauric acid or a salt thereof in the emulsified seasoning of the present invention is 5 ppb to 40 ppm by weight, preferably 8 ppb to 30 ppm by weight, relative to the emulsified seasoning of the present invention. , more preferably 50 weight ppb to 20 weight ppm. When the content of lauric acid or a salt thereof in the emulsified seasoning of the present invention is within the range described above, it is possible to suppress the occurrence of off-flavours and effectively mask oxidized odors.
In the present invention, when a salt of lauric acid is used, the amount thereof is converted to lauric acid.
本発明の乳化調味料の原材料には、ラウリン酸又はその塩を含有するもの（例、ヤシ油、パーム核油等の食用植物油脂等）が用いられ得る。そのような原材料を本発明の乳化調味料が含有する場合、当該原材料に由来するラウリン酸又はその塩の量も、本発明の乳化調味料におけるラウリン酸又はその塩の含有量に算入される。
本発明において、乳化調味料の原材料（例、ヤシ油、パーム核油等）に含まれるラウリン酸又はその塩の量は、ガスクロマトグラフ－質量分析計（ＧＣ－ＭＳ）により測定される。
Materials containing lauric acid or salts thereof (eg, edible vegetable oils and fats such as coconut oil and palm kernel oil) can be used as raw materials for the emulsified seasoning of the present invention. When the emulsified seasoning of the present invention contains such a raw material, the amount of lauric acid or its salt derived from the raw material is also included in the content of lauric acid or its salt in the emulsified seasoning of the present invention.
In the present invention, the amount of lauric acid or a salt thereof contained in raw materials for emulsified seasonings (eg, coconut oil, palm kernel oil, etc.) is measured using a gas chromatograph-mass spectrometer (GC-MS).
本発明の乳化調味料における酢酸イソアミルの含有量は、本発明の乳化調味料に対して、好ましくは０．００５重量ｐｐｂ以上であり、より好ましくは０．００８重量ｐｐｂ以上であり、特に好ましくは０．０３重量ｐｐｂ以上である。また、本発明の乳化調味料における酢酸イソアミルの含有量は、本発明の乳化調味料に対して、好ましくは５００重量ｐｐｂ以下であり、より好ましくは３００重量ｐｐｂ以下であり、特に好ましくは２００重量ｐｐｂ以下である。例えば、本発明の乳化調味料における酢酸イソアミルの含有量は、本発明の乳化調味料に対して、０．００５重量ｐｐｂ～５００重量ｐｐｂであり、好ましくは０．００８重量ｐｐｂ～３００重量ｐｐｂであり、より好ましくは０．０３重量ｐｐｂ～２００重量ｐｐｂである。本発明の乳化調味料における酢酸イソアミルの含有量が、上述の範囲内であることにより、異風味の発生を抑えて、効果的に酸化臭をマスキングできる。 The content of isoamyl acetate in the emulsified seasoning of the present invention is preferably 0.005 weight ppb or more, more preferably 0.008 weight ppb or more, and particularly preferably 0.03 weight ppb or more. In addition, the content of isoamyl acetate in the emulsified seasoning of the present invention is preferably 500 weight ppb or less, more preferably 300 weight ppb or less, and particularly preferably 200 weight ppb or less, relative to the emulsified seasoning of the present invention. ppb or less. For example, the content of isoamyl acetate in the emulsified seasoning of the present invention is 0.005 to 500 ppb by weight, preferably 0.008 to 300 ppb by weight, relative to the emulsified seasoning of the present invention. Yes, more preferably 0.03 weight ppb to 200 weight ppb. When the content of isoamyl acetate in the emulsified seasoning of the present invention is within the range described above, it is possible to suppress the occurrence of off-flavours and effectively mask oxidized odors.
本発明の乳化調味料の原材料には、酢酸イソアミルを含有するもの（例、日本酒、醸造酢、バナナ等）が用いられ得る。そのような原材料を本発明の乳化調味料が含有する場合、当該原材料に由来する酢酸イソアミルの量も、本発明の乳化調味料における酢酸イソアミルの含有量に算入される。
本発明において、乳化調味料の原材料（例、日本酒、醸造酢、バナナ等）に含まれる酢酸イソアミルの量は、ガスクロマトグラフ－質量分析計（ＧＣ－ＭＳ）により測定される。
Materials containing isoamyl acetate (eg, sake, brewed vinegar, bananas, etc.) can be used as raw materials for the emulsified seasoning of the present invention. When the emulsified seasoning of the present invention contains such a raw material, the amount of isoamyl acetate derived from the raw material is also included in the isoamyl acetate content in the emulsified seasoning of the present invention.
In the present invention, the amount of isoamyl acetate contained in raw materials for emulsified seasonings (eg, sake, brewed vinegar, bananas, etc.) is measured using a gas chromatograph-mass spectrometer (GC-MS).
本発明の乳化調味料の原材料には、ラウリン酸又はその塩、並びに、酢酸イソアミルを含有するものを用いてよい。 Raw materials for the emulsified seasoning of the present invention may contain lauric acid or a salt thereof and isoamyl acetate.
本発明の乳化調味料におけるラウリン酸又はその塩の含有量と酢酸イソアミルの含有量との重量比（ラウリン酸又はその塩の含有量：酢酸イソアミルの含有量）は、異風味の発生を抑えて、効果的に酸化臭をマスキングできることから、好ましくは１：０．００００００１～１００であり、より好ましくは１：０．００００００５～５０であり、特に好ましくは１：０．００００００８～１５である。 The weight ratio of the content of lauric acid or its salt to the content of isoamyl acetate (content of lauric acid or its salt: content of isoamyl acetate) in the emulsified seasoning of the present invention is , It is preferably 1: 0.0000001 to 100, more preferably 1: 0.0000005 to 50, and particularly preferably 1: 0.0000008 to 15, because it can effectively mask the oxidized odor.
本発明の乳化調味料は、卵黄を含有するものであってよいが、本発明の乳化調味料における卵黄の含有量は生換算で、本発明の乳化調味料に対して、好ましくは２０重量％以下であり、より好ましくは１５重量％以下であり、特に好ましくは１２重量％以下である。いかなる理論に拘泥するものでもないが、本発明の乳化調味料が卵黄を含有する場合、当該卵黄中の鉄が酸性下で遊離し、油脂の酸化を引き起こす場合がある。本発明の乳化調味料における卵黄の含有量が、上述の所定の量であることにより、油脂の酸化進行を抑えて、酸化臭の発生を抑制し得る。本発明の乳化調味料が卵黄を含有する場合、十分な乳化作用を得る観点から、本発明の乳化調味料における卵黄の含有量は生換算で、本発明の乳化調味料に対して、好ましくは１重量％以上であり、より好ましくは１．５重量％以上である。
本発明において、卵黄の「生換算」の含有量は、当該含有量を算出するための卵黄の重量として、卵黄の水分含量を４８．２重量％としたときの当該卵黄の総重量を用いることにより算出される。
The emulsified seasoning of the present invention may contain egg yolk, but the content of egg yolk in the emulsified seasoning of the present invention is preferably 20% by weight, in terms of raw material, relative to the emulsified seasoning of the present invention. or less, more preferably 15% by weight or less, and particularly preferably 12% by weight or less. Without being bound by any theory, when the emulsified seasoning of the present invention contains egg yolk, iron in the egg yolk may be liberated under acidic conditions, causing oxidation of fats and oils. By setting the content of egg yolk in the emulsified seasoning of the present invention to the predetermined amount described above, it is possible to suppress the progress of oxidation of fats and oils, thereby suppressing the generation of an oxidized odor. When the emulsified seasoning of the present invention contains egg yolk, from the viewpoint of obtaining a sufficient emulsifying effect, the content of egg yolk in the emulsified seasoning of the present invention is preferably It is 1% by weight or more, more preferably 1.5% by weight or more.
In the present invention, the "raw equivalent" content of the egg yolk is the weight of the egg yolk for calculating the content, and the total weight of the egg yolk when the water content of the egg yolk is 48.2% by weight. Calculated by
本発明において用いられる卵黄は、食品に一般的に用いられ得るものであれば特に制限されず、例えば、家禽類の殻付卵（例、鶏卵等）を割卵して卵殻を取り除いた卵内容物（全卵）から、卵白を分離して得られる生卵黄、当該生卵黄に自体公知の加工処理（例、殺菌処理、冷凍処理、濾過処理、乾燥処理、酵素処理、脱糖処理、脱コレステロール処理、加糖処理、加塩処理等）又はそれに準ずる処理を施して得られる加工卵黄等が挙げられる。また、卵黄として、卵白を分離していない全卵や、全卵に上述の自体公知の加工処理又はそれに準ずる処理を施して得られる加工全卵等を用いてもよい。本発明の乳化調味料が、全卵、加工全卵等を含有する場合、その卵黄部分の量を、本発明の乳化調味料における卵黄の含有量に算入する。 The egg yolk used in the present invention is not particularly limited as long as it can be generally used in foods. Raw egg yolk obtained by separating the egg white from a product (whole egg), processing known per se for the raw egg yolk (e.g., sterilization, freezing, filtration, drying, enzymatic treatment, desugaring, decholesterolization treatment, sugaring treatment, salting treatment, etc.) or a processed egg yolk obtained by applying a treatment according thereto. As the egg yolk, a whole egg from which the albumen is not separated, a processed whole egg obtained by subjecting the whole egg to the above-described processing known per se or a similar processing, or the like may be used. When the emulsified seasoning of the present invention contains whole eggs, processed whole eggs, etc., the amount of egg yolk is included in the content of egg yolk in the emulsified seasoning of the present invention.
本発明の乳化調味料において、油相を構成する成分（以下、「油相成分」とも称する）は、食品に添加可能な親油性の物質であれば特に制限されず、例えば、食用油脂、親油性のある着香料、香味油等が挙げられる。 In the emulsified seasoning of the present invention, the component constituting the oil phase (hereinafter also referred to as “oil phase component”) is not particularly limited as long as it is a lipophilic substance that can be added to foods. Examples include oily flavoring agents, flavor oils, and the like.
食用油脂としては、例えば、キャノーラ油、菜種油、コーン油、大豆油、ごま油、米油、米糠油、米胚芽油、べに花油、ヤシ油、パーム油、パーム核油、ひまわり油、えごま油、アマニ油、オリーブ油、グレープシード油等の食用植物油脂；牛脂、豚脂、鶏脂、羊脂、鯨油等の食用動物油脂等が挙げられるが、好ましくは食用植物油脂である。また、上述の食用油脂をエステル交換したエステル交換油、上述の食用油脂に水素添加した硬化油等も用いることができる。食用油脂は精製されたもの（例、サラダ油等）であってよい。これらの食用油脂は、単独で用いても二種以上を併用してもよい。 Edible oils and fats include, for example, canola oil, rapeseed oil, corn oil, soybean oil, sesame oil, rice oil, rice bran oil, rice germ oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, perilla oil, linseed oil, edible vegetable oils such as oil, olive oil and grapeseed oil; and edible animal oils and fats such as beef tallow, lard, chicken fat, mutton fat and whale oil, but edible vegetable oils and fats are preferred. In addition, transesterified oil obtained by transesterification of the above edible fats and oils, hydrogenated oil obtained by hydrogenating the above edible fats and oils, and the like can also be used. Edible fats and oils may be refined ones (eg, salad oil, etc.). These edible oils and fats may be used alone or in combination of two or more.
本発明の乳化調味料において、水相を構成する成分（以下、「水相成分」とも称する）は、乳化調味料の種類等に応じて適宜決定すればよく、特に制限されないが、例えば、水、食酢、かんきつ類の果汁、食塩、砂糖類、醤油、味噌、卵白、調味料、酸味料、乳化剤、増粘剤、澱粉、香料、着色料、香辛料、香辛料抽出物等が挙げられる。 In the emulsified seasoning of the present invention, the component that constitutes the water phase (hereinafter also referred to as "aqueous phase component") may be appropriately determined according to the type of the emulsified seasoning, and is not particularly limited. , vinegar, citrus juice, salt, sugars, soy sauce, miso, egg whites, seasonings, acidulants, emulsifiers, thickeners, starches, flavors, coloring agents, spices, spice extracts and the like.
水としては、例えば、蒸留水、イオン交換水等の精製水、水道水等が挙げられるが、これらに制限されず、食品製造用水として適合するものを用い得る。 Examples of water include distilled water, purified water such as ion-exchanged water, and tap water, but are not limited to these, and water suitable for food manufacturing can be used.
食酢としては、醸造酢を用いてもよいし、合成酢を用いてもよい。醸造酢としては、例えば、米酢（純米酢、玄米酢等）、米黒酢、麦芽酢、ハトムギ酢等の穀物酢等、ぶどう酢、りんご酢、柿酢等の果実酢が用いられる。また、合成酢としては、例えば、蒸留酢、濃縮酢等が挙げられる。これらの食酢は、単独で用いても二種以上を併用してもよい。 As the vinegar, brewed vinegar may be used, or synthetic vinegar may be used. As brewed vinegar, for example, rice vinegar (pure rice vinegar, brown rice vinegar, etc.), rice black vinegar, malt vinegar, grain vinegar such as pearl barley vinegar, etc., and fruit vinegar such as grape vinegar, apple vinegar, persimmon vinegar, etc. are used. Synthetic vinegar includes, for example, distilled vinegar and concentrated vinegar. These vinegars may be used alone or in combination of two or more.
かんきつ類の果汁としては、例えば、レモン果汁、ユズ果汁、ベニユ果汁、ハナユ果汁、無核ユズ果汁、ユコウ果汁、スダチ果汁、カボス果汁、ダイダイ果汁、ライム果汁、シークワーサー果汁等が挙げられる。これらのかんきつ類の果汁は、単独で用いても二種以上を併用してもよい。 Citrus juices include, for example, lemon juice, yuzu juice, beniyu juice, hanayu juice, seedless yuzu juice, yuko juice, sudachi juice, kabosu juice, bitter orange juice, lime juice, and Shikuwasa juice. These citrus juices may be used alone or in combination of two or more.
砂糖類としては、例えば、砂糖（上白糖、グラニュー糖）、ぶどう糖、果糖、ぶどう糖果糖液糖、果糖ぶどう糖液糖、高果糖液糖、砂糖混合ぶどう糖果糖液糖、砂糖混合果糖ぶどう糖液糖、砂糖混合高果糖液糖、水あめ等が挙げられる。これらの砂糖類は、単独で用いても二種以上を併用してもよい。 Sugars include, for example, sugar (white sugar, granulated sugar), glucose, fructose, high fructose liquid sugar, fructose high fructose liquid sugar, sugar mixed high fructose liquid sugar, sugar mixed fructose high fructose liquid sugar, sugar Mixed high fructose liquid sugar, starch syrup and the like can be mentioned. These sugars may be used alone or in combination of two or more.
調味料としては、例えば、グルタミン酸ナトリウム等のアミノ酸系調味料；イノシン酸ナトリウム、グアニル酸ナトリウム等の核酸系調味料；たんぱく加水分解物等が挙げられる。これらの調味料は、単独で用いても二種以上を併用してもよい。 Seasonings include, for example, amino acid-based seasonings such as sodium glutamate; nucleic acid-based seasonings such as sodium inosinate and sodium guanylate; and protein hydrolysates. These seasonings may be used alone or in combination of two or more.
本発明の乳化調味料を構成する水相の量は特に制限されないが、本発明の乳化調味料に対して、好ましくは１０～５０重量％であり、より好ましくは１５～３５重量％であり、特に好ましくは２０～３０重量％である。 Although the amount of the aqueous phase constituting the emulsified seasoning of the present invention is not particularly limited, it is preferably 10 to 50% by weight, more preferably 15 to 35% by weight, based on the emulsified seasoning of the present invention. Especially preferred is 20 to 30% by weight.
本発明の乳化調味料を構成する油相の量は特に制限されないが、本発明の乳化調味料に対して、好ましくは５０～９０重量％であり、より好ましくは６５～８５重量％であり、特に好ましくは７０～８０重量％である。 Although the amount of the oil phase constituting the emulsified seasoning of the present invention is not particularly limited, it is preferably 50 to 90% by weight, more preferably 65 to 85% by weight, based on the emulsified seasoning of the present invention. Especially preferred is 70 to 80% by weight.
本発明の乳化調味料のｐＨは、通常３以上であり、好ましくは、３．５以上であり、より好ましくは、３．８以上である。本発明の乳化調味料のｐＨは、通常５以下である。 The emulsified seasoning of the present invention generally has a pH of 3 or higher, preferably 3.5 or higher, and more preferably 3.8 or higher. The emulsified seasoning of the present invention generally has a pH of 5 or less.
一態様として、本発明の乳化調味料は、日本農林規格（ＪＡＳ規格）に適合するマヨネーズであってよい。本発明は、上述する通り、食用植物油脂（例、ヤシ油、パーム核等）等のラウリン酸又はその塩を含有する素材を、そのまま用いてよく、また、醸造酢等の酢酸イソアミルを含有する素材を、そのまま用いてよい。ＪＡＳ規格に適合するマヨネーズは、使用できる原材料が限定されるが、食用植物油脂（例、ヤシ油、パーム核等）及び醸造酢は、いずれもＪＡＳ規格に適合するマヨネーズの原材料として使用できる。したがって、ラウリン酸又はその塩として、例えば、食用植物油脂（例、ヤシ油、パーム核等）等を、酢酸イソアミルとして、例えば、醸造酢等をそれぞれ使用し、ＪＡＳ規格のマヨネーズの規格に従って製造することにより、本発明の乳化調味料は、ＪＡＳ規格に適合するマヨネーズとして提供され得る。 As one aspect, the emulsified seasoning of the present invention may be mayonnaise conforming to Japanese Agricultural Standards (JAS Standards). As described above, in the present invention, materials containing lauric acid or salts thereof such as edible vegetable oils and fats (eg, coconut oil, palm kernels, etc.) may be used as they are, and isoamyl acetate such as brewed vinegar may be used. The material may be used as is. Raw materials that can be used for mayonnaise that conforms to JAS standards are limited, but both edible vegetable oils and fats (eg, coconut oil, palm kernel, etc.) and brewed vinegar can be used as raw materials for mayonnaise that conforms to JAS standards. Therefore, as lauric acid or its salt, for example, edible vegetable oil (e.g., coconut oil, palm kernel, etc.), etc., and as isoamyl acetate, for example, brewed vinegar, etc. are used, respectively, and manufactured according to JAS standards for mayonnaise. Accordingly, the emulsified seasoning of the present invention can be provided as mayonnaise conforming to JAS standards.
他の一態様として、本発明の乳化調味料は、日本農林規格（ＪＡＳ規格）のマヨネーズの規格に適合しない調味料であってよい。ＪＡＳ規格のマヨネーズの規格に適合しない調味料は特に制限されないが、例えば、マヨネーズタイプ調味料等が挙げられる。本発明において「マヨネーズタイプ調味料」とは、ＪＡＳ規格に適合するマヨネーズと同様又は類似の食味、食感、性状を有するが、成分組成（例、原材料、油脂含有率等）は、ＪＡＳ規格のマヨネーズの規格に適合していない調味料（例、サラダクリーミードレッシング、半固体状ドレッシング等のドレッシング等）をいう。ＪＡＳ規格のマヨネーズの規格に適合しない調味料として提供される本発明の乳化調味料は、ラウリン酸又はその塩、並びに、酢酸イソアミルとして、これらを含有する素材の他、単離されたラウリン酸又はその塩、単離された酢酸イソアミル、ラウリン酸又はその塩の市販品、酢酸イソアミルの市販品等を使用できる。 As another aspect, the emulsified seasoning of the present invention may be a seasoning that does not conform to Japanese Agricultural Standards (JAS Standards) for mayonnaise. Seasonings that do not conform to JAS standards for mayonnaise are not particularly limited, but examples include mayonnaise-type seasonings. In the present invention, the “mayonnaise-type seasoning” has the same or similar taste, texture, and properties as mayonnaise that conforms to JAS standards, but the component composition (e.g., raw materials, oil content, etc.) does not conform to JAS standards. Refers to condiments that do not conform to mayonnaise standards (e.g. salad creamy dressings, semi-solid dressings, etc.). The emulsified seasoning of the present invention, which is provided as a seasoning that does not conform to JAS standards for mayonnaise, includes lauric acid or a salt thereof and isoamyl acetate, in addition to materials containing these, isolated lauric acid or Its salts, isolated isoamyl acetate, commercial products of lauric acid or salts thereof, commercial products of isoamyl acetate, and the like can be used.
本発明の乳化調味料の製造方法は、ラウリン酸又はその塩、並びに、酢酸イソアミルを添加することを含むこと以外は特に制限されず、本発明の乳化調味料は、自体公知の手法又はそれに準ずる手法を、適宜組み合わせて製造し得る。例えば、水相成分の混合物を、ホモミキサー等の一般的な乳化機で撹拌しつつ、ラウリン酸又はその塩、並びに、酢酸イソアミルが添加された食用油脂を注加して乳化させること等によって製造し得る。 The method for producing the emulsified seasoning of the present invention is not particularly limited except that it includes adding lauric acid or a salt thereof and isoamyl acetate, and the emulsified seasoning of the present invention can be produced by a method known per se or in accordance therewith. Techniques can be combined as appropriate for production. For example, while stirring a mixture of aqueous phase components with a general emulsifier such as a homomixer, lauric acid or its salt and edible oil to which isoamyl acetate has been added are added to emulsify. can.
本発明の乳化調味料の製造には、乳化食品の製造に使用され得る装置を制限なく用いることができる。当該装置は、特に限定されないが、回転式の乳化機が好ましく、例えば、上述のホモミキサー及びコロイドミルの他、スティックミキサー、ディスパーミキサー、ホモジナイザー、マイクロフルイダイザー等が挙げられる。 For the production of the emulsified seasoning of the present invention, any equipment that can be used for the production of emulsified foods can be used without limitation. The device is not particularly limited, but a rotary emulsifier is preferable, and examples thereof include the homomixer and colloid mill described above, as well as a stick mixer, a disper mixer, a homogenizer, a microfluidizer, and the like.
本発明の乳化調味料は、官能品質（風味、香り等）が異風味により損なわれることなく、保存期間中等に生じる酸化臭がマスキングされ得る。
本発明における「酸化臭」は、水中油型乳化調味料の酸化が進行するにつれて強くなる不快な臭いであり、具体的には、一般にもどり臭と言われるような油脂劣化特有の酸化した不快な臭いである。酸化臭の有無や程度は、後述の実施例に示されるように、専門パネルによる官能評価によって評価できる。本発明において、酸化臭の「マスキング」とは、酸化臭を部分的又は完全に感知されなくすることをいう。また、本発明における「異風味」は、水中油型乳化調味料がラウリン酸又はその塩、酢酸イソアミルを含有することに起因して発生する不快な風味（臭い、味）であり、具体的には、バナナ臭（バナナ様の青みのある甘い臭い）、後に残る臭み（獣様の口に残るムレた臭い）等が挙げられる。異風味の有無や程度は、後述の実施例に示されるように、専門パネルによる官能評価によって評価できる。
The emulsified seasoning of the present invention can mask oxidized odors that occur during storage, etc., without impairing sensory qualities (flavor, aroma, etc.) due to off-flavours.
The "oxidative odor" in the present invention is an unpleasant odor that becomes stronger as the oxidation of the oil-in-water emulsified seasoning progresses. It stinks. The presence or absence and degree of oxidative odor can be evaluated by a sensory evaluation by a specialized panel, as shown in Examples below. In the present invention, "masking" the oxidative odor means making the oxidative odor partially or completely imperceptible. In addition, the "unusual flavor" in the present invention is an unpleasant flavor (smell, taste) generated due to the oil-in-water emulsified seasoning containing lauric acid or its salt, isoamyl acetate, and specifically Examples include banana odor (a banana-like bluish sweet odor), lingering odor (stuffy odor that remains in the mouth of a beast), and the like. The presence or absence and degree of off-flavor can be evaluated by a sensory evaluation by a specialized panel, as shown in Examples below.
本発明は、水中油型乳化調味料の酸化臭マスキング方法も提供する（以下、単に「本発明の酸化臭マスキング方法」とも称する）。本発明の酸化臭マスキング方法は、ラウリン酸又はその塩、並びに、酢酸イソアミルを、水中油型乳化調味料に添加することを含む。 The present invention also provides a method for masking an oxidative odor of an oil-in-water emulsified seasoning (hereinafter also simply referred to as "the method for masking an oxidative odor of the present invention"). The oxidation odor masking method of the present invention includes adding lauric acid or a salt thereof and isoamyl acetate to an oil-in-water emulsified seasoning.
本発明の酸化臭マスキング方法において用いられるラウリン酸又はその塩、並びに、酢酸イソアミルは、いずれも上述の本発明の乳化調味料に関して説明したものと同様であり、好適な態様も同様である。 Lauric acid or a salt thereof and isoamyl acetate used in the oxidation odor masking method of the present invention are the same as those described above for the emulsified seasoning of the present invention, and preferred embodiments are also the same.
本発明の酸化臭マスキング方法において、ラウリン酸又はその塩の添加は、水中油型乳化調味料におけるラウリン酸又はその塩の含有量が、上述の本発明の乳化調味料におけるラウリン酸又はその塩の含有量と同様の量となるように行われ、好適な量も同様である。 In the oxidation odor masking method of the present invention, the addition of lauric acid or a salt thereof is such that the content of lauric acid or a salt thereof in the oil-in-water emulsified seasoning is equal to or higher than the content of lauric acid or a salt thereof in the emulsified seasoning of the present invention. It is carried out so that it becomes the same amount as the content, and the suitable amount is also the same.
本発明の酸化臭マスキング方法において、酢酸イソアミルの添加は、水中油型乳化調味料における酢酸イソアミルの含有量が、上述の本発明の乳化調味料における酢酸イソアミルの含有量と同様の量となるように行われ、好適な量も同様である。 In the oxidation odor masking method of the present invention, isoamyl acetate is added so that the content of isoamyl acetate in the oil-in-water emulsified seasoning is the same as the content of isoamyl acetate in the emulsified seasoning of the present invention. and suitable amounts are the same.
本発明の酸化臭マスキング方法において、ラウリン酸又はその塩、並びに、酢酸イソアミルの添加は、水中油型乳化調味料におけるラウリン酸又はその塩の含有量と酢酸イソアミルの含有量との重量比が、上述の本発明の乳化調味料におけるラウリン酸又はその塩の含有量と酢酸イソアミルの含有量との重量比と同様の範囲となるように行われ、好適な範囲も同様である。 In the oxidation odor masking method of the present invention, the addition of lauric acid or a salt thereof and isoamyl acetate is such that the weight ratio of the content of lauric acid or a salt thereof to the content of isoamyl acetate in the oil-in-water emulsified seasoning is The weight ratio of the content of lauric acid or a salt thereof to the content of isoamyl acetate in the emulsified seasoning of the present invention is set within the same range, and the preferred range is also the same.
本発明の酸化臭マスキング方法において、ラウリン酸又はその塩、並びに、酢酸イソアミルを水中油型乳化調味料に添加する時期は特に限定されないが、例えば、水中油型乳化調味料の製造中等が挙げられる。水中油型乳化調味料を製造する前の原材料に対し、ラウリン酸又はその塩、並びに、酢酸イソアミルを添加してもよい。 In the oxidation odor masking method of the present invention, the timing of adding lauric acid or a salt thereof and isoamyl acetate to the oil-in-water emulsified seasoning is not particularly limited, but examples include during production of the oil-in-water emulsified seasoning. . Lauric acid or a salt thereof and isoamyl acetate may be added to raw materials before producing the oil-in-water emulsified seasoning.
本発明の酸化臭マスキング方法が用いられる水中油型乳化調味料は、例えば、日本農林規格（ＪＡＳ規格）で定義される半固体状ドレッシング（例、マヨネーズ、サラダクリーミードレッシング、マヨネーズタイプ調味料等）、乳化液状ドレッシング等のドレッシング等であってよいが、これらに制限されず、ドレッシングのＪＡＳ規格に適合しないドレッシング（例、ドレッシングタイプ調味料、サラダ用調味料等のドレッシング類）、ソース、たれ等であってもよい。 Oil-in-water emulsified seasonings for which the oxidation odor masking method of the present invention is used are, for example, semi-solid dressings defined by Japanese Agricultural Standards (JAS Standards) (e.g., mayonnaise, salad creamy dressing, mayonnaise-type seasonings, etc.). , Dressings such as emulsified liquid dressings, etc., but not limited to these, dressings that do not conform to JAS standards for dressings (e.g., dressing type seasonings, dressings such as salad seasonings), sauces, sauces, etc. may be
一態様として、本発明の酸化臭マスキング方法が用いられる水中油型乳化調味料は、日本農林規格に適合するマヨネーズであってよい。 As one aspect, the oil-in-water emulsified seasoning for which the oxidation odor masking method of the present invention is used may be mayonnaise conforming to Japanese Agricultural Standards.
他の一態様として、本発明の酸化臭マスキング方法が用いられる水中油型乳化調味料は、日本農林規格のマヨネーズの規格に適合しない調味料（例、マヨネーズタイプ調味料等）であってよい。 As another aspect, the oil-in-water emulsified seasoning for which the oxidation odor masking method of the present invention is used may be a seasoning (eg, mayonnaise-type seasoning, etc.) that does not conform to Japanese Agricultural Standards standards for mayonnaise.
本発明の酸化臭マスキング方法が用いられる水中油型乳化調味料は、元から（すなわち本発明の酸化臭マスキング方法におけるラウリン酸又はその塩、並びに、酢酸イソアミルの添加前から）ラウリン酸又はその塩、並びに／あるいは、酢酸イソアミルを含有するものであってよいが、当該水中油型乳化調味料が、元からラウリン酸又はその塩を含有する場合、元から含有されるラウリン酸又はその塩の含有量は、４０重量ｐｐｍ未満であることが好ましく、５重量ｐｐｂ未満であることがより好ましい。また、当該水中油型乳化調味料が、元から酢酸イソアミルを含有する場合、元から含有される酢酸イソアミルの含有量は、５００重量ｐｐｂ未満であることが好ましく、０．００５重量ｐｐｂ未満であることがより好ましい。尚、当該水中油型乳化調味料が、元からラウリン酸又はその塩、酢酸イソアミルを含有する場合、本発明の酸化臭マスキング方法におけるラウリン酸又はその塩、酢酸イソアミルの添加量が、元から含有されるラウリン酸又はその塩、酢酸イソアミルの含有量に応じて適宜調整してよい。
本発明の酸化臭マスキング方法が用いられる水中油型乳化調味料に元から含有されるラウリン酸又はその塩、酢酸イソアミルの含有量は、当該水中油型乳化調味料の原材料の配合割合から算出され得る。また、当該含有量は、ガスクロマトグラフ－質量分析計（ＧＣ－ＭＳ）によっても測定され得る。
The oil-in-water emulsified seasoning for which the oxidation odor masking method of the present invention is used contains lauric acid or a salt thereof from the beginning (that is, before the addition of lauric acid or a salt thereof and isoamyl acetate in the oxidation odor masking method of the present invention). and/or may contain isoamyl acetate, but when the oil-in-water emulsified seasoning originally contains lauric acid or a salt thereof, the content of lauric acid or a salt thereof originally contained Preferably the amount is less than 40 ppm by weight, more preferably less than 5 ppb by weight. In addition, when the oil-in-water emulsified seasoning originally contains isoamyl acetate, the content of isoamyl acetate originally contained is preferably less than 500 weight ppb, and less than 0.005 weight ppb. is more preferable. In addition, when the oil-in-water emulsified seasoning originally contains lauric acid or its salt and isoamyl acetate, the amount of lauric acid or its salt and isoamyl acetate added in the oxidation odor masking method of the present invention originally contains It may be adjusted as appropriate according to the content of lauric acid or its salt and isoamyl acetate.
The content of lauric acid or its salt and isoamyl acetate originally contained in the oil-in-water emulsified seasoning for which the oxidation odor masking method of the present invention is used is calculated from the mixing ratio of the raw materials of the oil-in-water emulsified seasoning. obtain. The content can also be measured by a gas chromatograph-mass spectrometer (GC-MS).
本発明の酸化臭マスキング方法が用いられる水中油型乳化調味料は、卵黄を含有するものであってよい。 The oil-in-water emulsified seasoning for which the oxidation odor masking method of the present invention is used may contain egg yolk.
本発明の酸化臭マスキング方法が用いられる水中油型乳化調味料が卵黄を含有する場合、当該乳化調味料における卵黄の含有量（生換算）は、上述の本発明の乳化調味料が卵黄を含有する場合の卵黄の含有量（生換算）と同様であり、好適な範囲も同様である。 When the oil-in-water emulsified seasoning for which the oxidation odor masking method of the present invention is used contains egg yolk, the content of egg yolk in the emulsified seasoning (raw conversion) is It is the same as the content of egg yolk (raw conversion) in the case of using, and the preferred range is also the same.
本発明の酸化臭マスキング方法が用いられる水中油型乳化調味料の油相成分、水相成分は、上述の本発明の乳化調味料における油相成分、水相成分と同様である。 The oil phase component and aqueous phase component of the oil-in-water emulsified seasoning for which the oxidation odor masking method of the present invention is used are the same as the oil phase component and aqueous phase component of the emulsified seasoning of the present invention described above.
本発明の酸化臭マスキング方法が用いられる水中油型乳化調味料を構成する水相の量、油相の量は、それぞれ上述の本発明の乳化調味料を構成する水相の量、油相の量と同様であり、好適な量も同様である。 The amount of the aqueous phase and the amount of the oil phase constituting the oil-in-water emulsified seasoning for which the oxidation odor masking method of the present invention is used are respectively Amounts, as well as preferred amounts.
本発明の酸化臭マスキング方法が用いられる水中油型乳化調味料のｐＨは、上述の本発明の乳化調味料のｐＨと同様であり、好適な範囲も同様である。 The pH of the oil-in-water emulsified seasoning for which the oxidation odor masking method of the present invention is used is the same as the pH of the above emulsified seasoning of the present invention, and the preferred range is also the same.
本発明の酸化臭マスキング方法が用いられる水中油型乳化調味料の製造方法は特に制限されず、自体公知の手法又はそれに準ずる手法を、適宜組み合わせて製造し得る。また、本発明の酸化臭マスキング方法が用いられる水中油型乳化調味料は、市販品であってもよい。 The method for producing an oil-in-water emulsified seasoning using the oxidized odor masking method of the present invention is not particularly limited, and can be produced by appropriately combining methods known per se or methods based thereon. Moreover, the oil-in-water emulsified seasoning for which the oxidation odor masking method of the present invention is used may be a commercially available product.
本発明の酸化臭マスキング方法によれば、水中油型乳化調味料の官能品質（風味、香り等）を異風味（例、バナナ臭、後に残る臭み等）により損なうことなく、保存期間中等に生じる酸化臭をマスキングし得る。 According to the oxidation odor masking method of the present invention, the sensory quality (flavor, aroma, etc.) of the oil-in-water emulsified seasoning is not impaired by an off-taste (e.g., banana odor, lingering odor, etc.), which occurs during the storage period. Can mask oxidizing odors.
本発明は、水中油型乳化調味料の酸化臭マスキング剤（本明細書において「本発明の剤」と称する場合がある）も提供する。本発明の剤は、ラウリン酸又はその塩と、酢酸イソアミルとが組み合わせられていることを、特徴の一つとする。 The present invention also provides an oxidative odor masking agent for oil-in-water emulsified seasonings (which may be referred to herein as the "agent of the present invention"). One of the characteristics of the agent of the present invention is that lauric acid or a salt thereof and isoamyl acetate are combined.
本発明の剤において用いられるラウリン酸又はその塩、並びに、酢酸イソアミルは、いずれも上述の本発明の乳化調味料に関して説明したものと同様であり、好適な態様も同様である。 Lauric acid or a salt thereof and isoamyl acetate used in the agent of the present invention are the same as those described above for the emulsified seasoning of the present invention, and preferred embodiments are also the same.
本発明の剤は、一態様として、ラウリン酸又はその塩を含有する製剤と、酢酸イソアミルを含有する製剤とが、別々の容器、包材、袋等に収容された上で、これらを組み合わせて提供（例、流通、販売等）され得る。ラウリン酸又はその塩を含有する製剤、並びに、酢酸イソアミルを含有する製剤は、それぞれラウリン酸又はその塩のみからなるもの、並びに、酢酸イソアミルのみからなるものであってよいが、これらに加えて、ラウリン酸又はその塩、酢酸イソアミル以外の成分（例、賦形剤、水、調味料等）を含有してもよい。ラウリン酸又はその塩を含有する製剤、並びに、酢酸イソアミルを含有する製剤の形態は特に制限されず、例えば、固体状（粉末状、顆粒状等を含む）、液体状（スラリー状等を含む）、ゲル状、ペースト状等が挙げられる。 As one aspect of the agent of the present invention, a formulation containing lauric acid or a salt thereof and a formulation containing isoamyl acetate are housed in separate containers, packaging materials, bags, etc., and these are combined provided (eg, distributed, sold, etc.). A formulation containing lauric acid or a salt thereof and a formulation containing isoamyl acetate may consist of only lauric acid or a salt thereof and isoamyl acetate, respectively, but in addition to these, Components other than lauric acid or its salts and isoamyl acetate (eg, excipients, water, seasonings, etc.) may be contained. Formulations of formulations containing lauric acid or a salt thereof and formulations containing isoamyl acetate are not particularly limited, for example, solid (including powder, granular, etc.), liquid (including slurry, etc.). , gel, paste, and the like.
本発明の剤は、一態様として、ラウリン酸又はその塩、並びに、酢酸イソアミルを含有する単一の組成物であってもよい。当該組成物は、ラウリン酸又はその塩、並びに、酢酸イソアミルのみからなるものであってよいが、これらに加えて、ラウリン酸又はその塩、並びに、酢酸イソアミル以外の成分（例、賦形剤、水、調味料等）を含有してもよい。当該組成物の形態は特に制限されず、例えば、固体状（粉末状、顆粒状等を含む）、液体状（スラリー状等を含む）、ゲル状、ペースト状等が挙げられる。 As one aspect, the agent of the present invention may be a single composition containing lauric acid or a salt thereof and isoamyl acetate. The composition may consist only of lauric acid or a salt thereof and isoamyl acetate, but in addition to these, components other than lauric acid or a salt thereof and isoamyl acetate (e.g., excipients, water, seasonings, etc.). The form of the composition is not particularly limited, and examples thereof include solid (including powder, granular, etc.), liquid (including slurry, etc.), gel, and paste.
本発明の剤の製造は、自体公知の方法又はそれに準ずる方法により行い得る。 The agent of the present invention can be produced by a method known per se or a method analogous thereto.
本発明の剤は、水中油型乳化調味料に添加されて用いられ得る。 The agent of the present invention can be used by being added to an oil-in-water emulsified seasoning.
本発明の剤が添加される水中油型乳化調味料は、上述の本発明の酸化臭マスキング方法が用いられる水中油型乳化調味料と同様であり、好適な態様も同様である。 The oil-in-water emulsified seasoning to which the agent of the present invention is added is the same as the oil-in-water emulsified seasoning to which the oxidation odor masking method of the present invention is used, and preferred embodiments are also the same.
本発明の剤は、本発明の剤が添加された水中油型乳化調味料におけるラウリン酸又はその塩の含有量を、上述の本発明の乳化調味料におけるラウリン酸又はその塩の含有量と同様の量とするために用いられ得る。 The content of lauric acid or a salt thereof in the oil-in-water emulsified seasoning to which the agent of the present invention has been added is the same as the content of lauric acid or a salt thereof in the emulsified seasoning of the present invention. can be used to measure the
本発明の剤は、本発明の剤が添加された水中油型乳化調味料における酢酸イソアミルの含有量を、上述の本発明の乳化調味料における酢酸イソアミルの含有量と同様の量とするために用いられ得る。 The agent of the present invention is used to make the content of isoamyl acetate in the oil-in-water emulsified seasoning to which the agent of the present invention is added to be the same as the content of isoamyl acetate in the emulsified seasoning of the present invention. can be used.
本発明の剤は、本発明の剤が添加された水中油型乳化調味料におけるラウリン酸又はその塩の含有量と酢酸イソアミルの含有量との重量比を、上述の本発明の乳化調味料におけるラウリン酸又はその塩の含有量と酢酸イソアミルの含有量との重量比と同様の範囲とするために用いられ得る。 In the agent of the present invention, the weight ratio of the content of lauric acid or a salt thereof and the content of isoamyl acetate in the oil-in-water emulsified seasoning to which the agent of the present invention is added is It can be used to make the weight ratio of the content of lauric acid or its salt and the content of isoamyl acetate within the same range.
本発明の剤を水中油型乳化調味料に添加する方法は特に限定されず、本発明の剤の形態や、本発明の剤を添加する水中油型乳化調味料の種類等に応じて自体公知の方法又はそれに準ずる方法で行い得る。本発明の剤を水中油型乳化調味料に添加する時期は特に限定されないが、例えば、水中油型乳化調味料の製造中等が挙げられる。水中油型乳化調味料を製造する前の原材料に対し、本発明の剤を添加してもよい。 The method of adding the agent of the present invention to the oil-in-water emulsified seasoning is not particularly limited, and is known per se according to the form of the agent of the present invention, the type of oil-in-water emulsified seasoning to which the agent of the present invention is added, and the like. or a method equivalent thereto. The timing of adding the agent of the present invention to the oil-in-water emulsified seasoning is not particularly limited, but includes, for example, during production of the oil-in-water emulsified seasoning. You may add the agent of this invention with respect to the raw material before manufacturing an oil-in-water emulsified seasoning.
本発明の剤によれば、水中油型乳化調味料の官能品質（風味、香り等）を異風味（例、バナナ臭、後に残る臭み等）により損なうことなく、保存期間中等に生じる酸化臭をマスキングし得る。 According to the agent of the present invention, the sensory quality (flavor, aroma, etc.) of the oil-in-water emulsified seasoning is not impaired by an off-taste (e.g., banana odor, residual odor, etc.), and the oxidized odor that occurs during the storage period etc. can be eliminated. can be masked.
以下の実施例において本発明を更に具体的に説明するが、本発明はこれらの例によってなんら限定されるものではない。尚、本明細書において「％」、「ｐｐｍ」、「ｐｐｂ」と記載されている場合は、特に断りのない限り、それぞれ「重量％」、「重量ｐｐｍ」、「重量ｐｐｂ」を意味する。 The present invention will be described in more detail in the following examples, but the present invention is not limited by these examples. In this specification, "%", "ppm" and "ppb" mean "% by weight", "ppm by weight" and "ppb by weight", respectively, unless otherwise specified.
＜試験例１＞
［試験区１～９の水中油型乳化調味料（マヨネーズ）の作製］
下表１、２に示す水相の原材料のうち、醸造酢以外の原材料（卵黄、卵白、精製塩、水あめ、グルタミン酸ナトリウム、水）を、下表１、２に示す配合割合（ラウリン酸及び酢酸イソアミル以外の成分の単位：重量％）で混合した。また、下表１、２に示す油相の原材料（サラダ油、ラウリン酸、酢酸イソアミル）を、下表１、２に示す配合割合で混合した。醸造酢以外の水相の原材料の混合物をポリビーカーに投入した後、乳化の直前に醸造酢（穀物酢）を混合し、得られた混合物をＴＫホモミキサー（プライミクス株式会社製）を使用して撹拌しつつ、油相の原材料の混合物をゆっくりと注加して乳化させ（撹拌速度：１００００ｒｐｍ、撹拌時間：２分間）、試験区１～９の水中油型乳化調味料（マヨネーズ）をそれぞれ作製した。各水中油型乳化調味料のｐＨは、４．０～４．１であった。
<Test Example 1>
[Preparation of oil-in-water emulsified seasonings (mayonnaise) for test groups 1 to 9]
Of the raw materials for the aqueous phase shown in Tables 1 and 2 below, raw materials other than brewed vinegar (egg yolk, egg white, refined salt, starch syrup, sodium glutamate, water) are mixed in the ratios shown in Tables 1 and 2 below (lauric acid and acetic acid The unit of components other than isoamyl: % by weight). In addition, the raw materials for the oil phase (salad oil, lauric acid, isoamyl acetate) shown in Tables 1 and 2 below were mixed in the proportions shown in Tables 1 and 2 below. After putting the mixture of raw materials for the aqueous phase other than brewed vinegar into a poly beaker, brewed vinegar (grain vinegar) was mixed just before emulsification, and the resulting mixture was mixed using a TK homomixer (manufactured by Primix Co., Ltd.). While stirring, slowly add the mixture of raw materials for the oil phase to emulsify (stirring speed: 10000 rpm, stirring time: 2 minutes) to prepare oil-in-water emulsified seasonings (mayonnaise) for test groups 1 to 9, respectively. did. The pH of each oil-in-water emulsified seasoning was 4.0 to 4.1.
下表１、２に示す原材料のうち、ラウリン酸及び酢酸イソアミルは、それぞれシグマアルドリッチ社製のものを使用した。卵黄、卵白、精製塩、醸造酢、水あめ、グルタミン酸ナトリウム及びサラダ油は、いずれも食品用として市販されているものを使用した。これらの市販の原材料からは、ラウリン酸又はその塩、並びに、酢酸イソアミルは検出されなかった。水は、水道水を浄水器に通したものを用いた。 Of the raw materials shown in Tables 1 and 2 below, lauric acid and isoamyl acetate manufactured by Sigma-Aldrich were used. Egg yolk, egg white, refined salt, brewed vinegar, starch syrup, monosodium glutamate, and salad oil were all commercially available food products. Lauric acid or its salts and isoamyl acetate were not detected from these commercially available raw materials. As water, tap water passed through a water purifier was used.
［異風味の確認試験］
試験区１～９の水中油型乳化調味料の調製当日に、異風味（バナナ臭、後に残る臭み）の有無、程度について官能評価を実施した。
官能評価は、４名の専門パネルが各水中油型乳化調味料を食し、異風味（バナナ臭、後に残る臭み）の有無、程度について、下記の基準に基づいて０．５点刻みで評点付けし、４名の評点の平均点を算出することにより行った。当該平均点が、３点未満である場合を合格、３点以上である場合を不合格とした。４名の専門パネルは、異風味（バナナ臭、後に残る臭み）の評価基準について、評点が０．５点変動するには、異風味（バナナ臭、後に残る臭み）がどの程度変動すればよいのか等がパネル間で共通となるよう、予め訓練された。
[Different Flavor Confirmation Test]
On the day of preparation of the oil-in-water emulsified seasonings of Test Groups 1 to 9, sensory evaluation was carried out for the presence and degree of off-flavours (banana odor, lingering odor).
In the sensory evaluation, four expert panels ate each oil-in-water emulsified seasoning and rated the presence and degree of off-flavours (banana odor, residual odor) based on the following criteria in increments of 0.5 points. and calculated the average score of the scores of the four persons. When the average score was less than 3 points, it was accepted, and when it was 3 points or more, it was rejected. A four-person expert panel asked how much the off-flavour (banana odor, remaining odor) should change in order to change the score by 0.5 points for the evaluation criteria of the off-flavour (banana odor, lingering odor). The panel was trained in advance so that whether or not it was common among the panels.
［異風味（バナナ臭、後に残る臭み）の評価基準］
０点：異風味が感じられない
１点：異風味がほとんど感じられない
２点：異風味がわずかに感じられる
３点：異風味がやや感じられる
４点：異風味が感じられる
５点：異風味がかなり感じられる
[Evaluation Criteria for Unusual Flavors (Banana Smell, Smell Left Behind)]
0 point: No strange flavor felt 1 point: Almost no strange flavor felt 2 points: A slightly different flavor felt 3 points: A slightly different flavor felt 4 points: A different flavor felt 5 points: Different I can feel the flavor
結果を下表３、４に示す。 The results are shown in Tables 3 and 4 below.
表３、４に示される結果から明らかなように、ラウリン酸の含有量が１００重量ｐｐｍである試験区４の水中油型乳化調味料は、ラウリン酸由来の異風味（後に残る臭み）が感じられ、また、酢酸イソアミルの含有量が１重量ｐｐｍである試験区９の水中油型乳化調味料は、酢酸イソアミル由来の異風味（バナナ臭）が感じられた。これらの結果から、ラウリン酸は、その含有量が１００重量ｐｐｍ以上である場合に、酢酸イソアミルは、その含有量が１重量ｐｐｍ以上である場合に、水中油型乳化調味料の官能品質（風味、香り等）に影響を及ぼすことが確認された。 As is clear from the results shown in Tables 3 and 4, the oil-in-water emulsified seasoning of Test Group 4, which has a lauric acid content of 100 ppm by weight, has a different flavor derived from lauric acid (a lingering odor). In addition, the oil-in-water emulsified seasoning of Test Group 9, in which the content of isoamyl acetate was 1 ppm by weight, had a strange flavor (banana odor) derived from isoamyl acetate. From these results, the sensory quality (flavor , fragrance, etc.).
＜試験例２＞
［実施例１～６、比較例１～６の水中油型乳化調味料（マヨネーズ）の作製］
下表５、６に示す水相の原材料のうち、醸造酢以外の原材料（卵黄、卵白、精製塩、水あめ、グルタミン酸ナトリウム、水）を、下表５、６に示す配合割合（ラウリン酸及び酢酸イソアミル以外の成分の単位：重量％）で混合した。また、下表５、６に示す油相の原材料（サラダ油、ラウリン酸、酢酸イソアミル）を、下表５、６に示す配合割合で混合した。醸造酢以外の水相の原材料の混合物をポリビーカーに投入した後、乳化の直前に醸造酢（穀物酢）を混合し、得られた混合物をＴＫホモミキサー（プライミクス株式会社製）を使用して撹拌しつつ、油相の原材料の混合物をゆっくりと注加して乳化させ（撹拌速度：１００００ｒｐｍ、撹拌時間：２分間）、実施例１～６、比較例１～６の水中油型乳化調味料（マヨネーズ）をそれぞれ作製した。各水中油型乳化調味料のｐＨは、４．０～４．１であった。
<Test Example 2>
[Production of oil-in-water emulsified seasonings (mayonnaise) of Examples 1 to 6 and Comparative Examples 1 to 6]
Of the raw materials for the aqueous phase shown in Tables 5 and 6 below, raw materials other than brewed vinegar (egg yolk, egg white, refined salt, starch syrup, sodium glutamate, water) are mixed in the ratios shown in Tables 5 and 6 below (lauric acid and acetic acid The unit of components other than isoamyl: % by weight). In addition, the raw materials for the oil phase (salad oil, lauric acid, isoamyl acetate) shown in Tables 5 and 6 below were mixed in the proportions shown in Tables 5 and 6 below. After putting the mixture of raw materials for the aqueous phase other than brewed vinegar into a poly beaker, brewed vinegar (grain vinegar) was mixed just before emulsification, and the resulting mixture was mixed using a TK homomixer (manufactured by Primix Co., Ltd.). While stirring, slowly pour the mixture of raw materials in the oil phase to emulsify (stirring speed: 10000 rpm, stirring time: 2 minutes), Examples 1 to 6, Comparative Examples 1 to 6 oil-in-water emulsified seasonings. (Mayonnaise) were prepared respectively. The pH of each oil-in-water emulsified seasoning was 4.0 to 4.1.
下表５、６に示す原材料は、それぞれ試験例１と同様のものを用いた。 The raw materials shown in Tables 5 and 6 below were the same as in Test Example 1, respectively.
［酸化臭の確認試験］
実施例１～６、比較例１～６の水中油型乳化調味料を、それぞれ２００ｇずつ５００ｍＬポリパウチに真空充填して密封し、４４℃にて５日間保存した。当該保存の後、各水中油型乳化調味料を常温（２５℃）に戻し、酸化臭の有無、程度について官能評価を実施した。
官能評価は、４名の専門パネルが各水中油型乳化調味料を食し、酸化臭の有無、程度について、下記の基準に基づいて０．５点刻みで評点付けし、４名の評点の平均点を算出することにより行った。当該平均点が、３点未満である場合を合格、３点以上である場合を不合格とした。４名の専門パネルは、酸化臭の評価基準について、評点が０．５点変動するには、酸化臭がどの程度変動すればよいのか等がパネル間で共通となるよう、予め訓練された。
[Confirmation test of oxidized odor]
200 g each of the oil-in-water emulsified seasonings of Examples 1 to 6 and Comparative Examples 1 to 6 were vacuum-filled in 500 mL plastic pouches, sealed, and stored at 44° C. for 5 days. After the storage, each oil-in-water emulsified seasoning was returned to room temperature (25°C), and a sensory evaluation was performed on the presence or absence and degree of oxidation odor.
In the sensory evaluation, four expert panels ate each oil-in-water emulsified seasoning, and the presence or absence and degree of oxidation odor were scored in increments of 0.5 based on the following criteria. It was done by calculating the points. When the average score was less than 3 points, it was accepted, and when it was 3 points or more, it was rejected. The four expert panels were trained in advance so that the evaluation criteria for oxidized odor would be common among the panels, such as how much the oxidized odor should change in order for the score to change by 0.5 points.
［酸化臭の評価基準］
０点：酸化臭が感じられない
１点：酸化臭がほとんど感じられない
２点：酸化臭がわずかに感じられる
３点：酸化臭がやや感じられる
４点：酸化臭が感じられる
５点：酸化臭がかなり感じられる
[Evaluation Criteria for Oxidizing Odor]
0 point: no oxidized odor 1 point: almost no oxidized odor 2 points: slightly oxidized odor 3 points: slightly oxidized odor 4 points: oxidized odor 5 points: oxidized I can smell the smell
結果を下表７に示す。 The results are shown in Table 7 below.
表７に示される結果から明らかなように、ラウリン酸及び酢酸イソアミルをいずれも添加しなかった比較例１の水中油型乳化調味料は、酸化臭がかなり感じられるものであった。
ラウリン酸を１００重量ｐｐｍ含有する比較例２の水中油型乳化調味料、及び酢酸イソアミルを１重量ｐｐｍ含有する比較例３の水中油型乳化調味料は、酸化臭はマスキングされていたが、試験例１でも確認されたように、これらの水中油型乳化調味料には、ラウリン酸又は酢酸イソアミル由来の異風味（バナナ臭、後に残る臭み）が感じられた。
一方、ラウリン酸の含有量が１０重量ｐｐｂ又は１０重量ｐｐｍであり、かつ酢酸イソアミルの含有量が、０．０１重量ｐｐｂ、１重量ｐｐｂ又は１００重量ｐｐｂである実施例１～６の水中油型乳化調味料は、いずれも酸化臭が十分にマスキングされ、また、異風味（バナナ臭、後に残る臭み）は感じられなかった。
ラウリン酸及び酢酸イソアミルのいずれか一方又は両方の含有量が少ない比較例４（ラウリン酸の含有量：１重量ｐｐｂ、酢酸イソアミルの含有量：０．００１重量ｐｐｂ）、比較例５の水中油型乳化調味料（ラウリン酸の含有量：１０重量ｐｐｍ、酢酸イソアミルの含有量：０．００１重量ｐｐｂ）及び比較例６の水中油型乳化調味料（ラウリン酸の含有量：１重量ｐｐｂ、酢酸イソアミルの含有量：１００重量ｐｐｂ）は、酸化臭が十分にマスキングされていなかった。
これらの結果から、ラウリン酸又はその塩、並びに、酢酸イソアミルを所定量で組み合わせることで、水中油型乳化調味料の官能品質（風味、香り等）を異風味により損なうことなく、保存による酸化臭をマスキングし得ることが確認された。
As is clear from the results shown in Table 7, the oil-in-water emulsified seasoning of Comparative Example 1, to which neither lauric acid nor isoamyl acetate was added, had a considerable oxidized odor.
The oil-in-water emulsified seasoning of Comparative Example 2 containing 100 ppm by weight of lauric acid and the oil-in-water emulsified seasoning of Comparative Example 3 containing 1 ppm by weight of isoamyl acetate masked the oxidized odor, but the test As confirmed in Example 1, these oil-in-water emulsified seasonings had an off-flavour (banana odor, lingering odor) derived from lauric acid or isoamyl acetate.
On the other hand, the oil-in-water type of Examples 1 to 6 having a lauric acid content of 10 weight ppb or 10 weight ppm and an isoamyl acetate content of 0.01 weight ppb, 1 weight ppb or 100 weight ppb In all emulsified seasonings, the oxidized odor was sufficiently masked, and no strange flavor (banana odor, lingering odor) was felt.
Comparative Example 4 with a low content of either one or both of lauric acid and isoamyl acetate (lauric acid content: 1 weight ppb, isoamyl acetate content: 0.001 weight ppb), oil-in-water type of Comparative Example 5 Emulsified seasoning (lauric acid content: 10 weight ppm, isoamyl acetate content: 0.001 weight ppb) and the oil-in-water emulsified seasoning of Comparative Example 6 (lauric acid content: 1 weight ppb, isoamyl acetate content: 100 weight ppb), the oxidation odor was not sufficiently masked.
From these results, by combining lauric acid or a salt thereof and isoamyl acetate in predetermined amounts, the sensory qualities (flavor, aroma, etc.) of the oil-in-water emulsified seasoning are not impaired by off-flavours, and the oxidized odor during storage is reduced. can be masked.
＜試験例３＞
［実施例７～９の水中油型乳化調味料（マヨネーズ）の作製］
下表８に示す水相の原材料のうち、醸造酢以外の原材料（卵黄、卵白、精製塩、水あめ、グルタミン酸ナトリウム、水）を、下表８に示す配合割合（ラウリン酸及び酢酸イソアミル以外の成分の単位：重量％）で混合した。また、下表８に示す油相の原材料（サラダ油、ラウリン酸、酢酸イソアミル）を、下表８に示す配合割合で混合した。醸造酢以外の水相の原材料の混合物をポリビーカーに投入した後、乳化の直前に醸造酢（穀物酢）を混合し、得られた混合物をＴＫホモミキサー（プライミクス株式会社製）を使用して撹拌しつつ、油相の原材料の混合物をゆっくりと注加して乳化させ（撹拌速度：１００００ｒｐｍ、撹拌時間：約２分間）、実施例７～９の水中油型乳化調味料（マヨネーズ）をそれぞれ作製した。各水中油型乳化調味料のｐＨは、４．０～４．１であった。
<Test Example 3>
[Preparation of oil-in-water emulsified seasoning (mayonnaise) of Examples 7-9]
Among the raw materials for the aqueous phase shown in Table 8 below, raw materials other than brewed vinegar (egg yolk, egg white, refined salt, starch syrup, sodium glutamate, water) unit: % by weight). In addition, the raw materials for the oil phase (salad oil, lauric acid, isoamyl acetate) shown in Table 8 below were mixed in the proportions shown in Table 8 below. After putting the mixture of raw materials for the aqueous phase other than brewed vinegar into a poly beaker, brewed vinegar (grain vinegar) was mixed just before emulsification, and the resulting mixture was mixed using a TK homomixer (manufactured by Primix Co., Ltd.). While stirring, the mixture of raw materials for the oil phase is slowly added to emulsify (stirring speed: 10000 rpm, stirring time: about 2 minutes), and the oil-in-water emulsified seasonings (mayonnaise) of Examples 7 to 9 are respectively added. made. The pH of each oil-in-water emulsified seasoning was 4.0 to 4.1.
下表８に示す原材料は、それぞれ試験例１と同様のものを用いた。 The raw materials shown in Table 8 below were the same as in Test Example 1, respectively.
［酸化臭の確認試験］
実施例７～９の水中油型乳化調味料を、それぞれ２００ｇずつ５００ｍＬポリパウチに真空充填して密封し、４４℃にて５日間保存した。当該保存の後、各水中油型乳化調味料を常温（２５℃）に戻し、酸化臭の有無、程度について、試験例２と同様の方法で官能評価を実施した。
結果を下表９に示す。尚、表９には、試験例２の実施例２及び４の水中油型乳化調味料の評価結果も併記した。
[Confirmation test of oxidized odor]
Each 200 g of the oil-in-water emulsified seasoning of Examples 7 to 9 was vacuum-filled in a 500 mL plastic pouch, sealed, and stored at 44° C. for 5 days. After the storage, each oil-in-water emulsified seasoning was returned to normal temperature (25°C), and sensory evaluation was performed in the same manner as in Test Example 2 for the presence or absence and degree of oxidation odor.
The results are shown in Table 9 below. Table 9 also shows the evaluation results of the oil-in-water emulsified seasonings of Examples 2 and 4 of Test Example 2.
表９に示される結果から明らかなように、実施例７及び８の水中油型乳化調味料は、それぞれ実施例２及び４の水中油型乳化調味料に比べ、卵黄の含有量が多いが、いずれも酸化臭が十分にマスキングされ、また、異風味（バナナ臭、後に残る臭み）は感じられなかった。また、卵黄の含有量が実施例４の水中油型乳化調味料に比べて少ない実施例９の水中油型乳化調味料も、酸化臭が十分にマスキングされ、また、異風味（バナナ臭、後に残る臭み）は感じられなかった。
これらの結果から、卵黄の含有量にかかわらず、ラウリン酸又はその塩、並びに、酢酸イソアミルを所定量で組み合わせることで、水中油型乳化調味料の官能品質（風味、香り等）を異風味により損なうことなく、保存による酸化臭をマスキングし得ることが確認された。
As is clear from the results shown in Table 9, the oil-in-water emulsified seasonings of Examples 7 and 8 have a higher egg yolk content than the oil-in-water emulsified seasonings of Examples 2 and 4, respectively. In all cases, the oxidized odor was sufficiently masked, and no off-taste (banana odor, lingering odor) was felt. In addition, the oil-in-water emulsified seasoning of Example 9, which has a lower egg yolk content than the oil-in-water emulsified seasoning of Example 4, also sufficiently masks the oxidized odor and has a different flavor (banana odor, later lingering odor) was not felt.
From these results, regardless of the egg yolk content, by combining predetermined amounts of lauric acid or its salt and isoamyl acetate, the sensory quality (flavor, aroma, etc.) of the oil-in-water emulsified seasoning can be enhanced by different flavors. It was confirmed that the oxidative odor due to storage can be masked without spoiling.
本発明によれば、官能品質（風味、香り等）が損なわれることなく、保存期間中等に生じる酸化臭がマスキングされ得る水中油型乳化調味料及びその製造方法を提供できる。
また、本発明によれば、水中油型乳化調味料の官能品質（風味、香り等）を損なうことなく、保存期間中等に生じる酸化臭をマスキングし得る、水中油型乳化調味料の酸化臭マスキング方法、及び水中油型乳化調味料の酸化臭マスキング剤も提供できる。
ADVANTAGE OF THE INVENTION According to this invention, the oil-in-water emulsified seasoning which can mask the oxidation smell which arises during a storage period, etc., and its manufacturing method can be provided, without impairing sensory quality (flavor, fragrance, etc.).
In addition, according to the present invention, the oxidative odor masking of an oil-in-water emulsified seasoning is capable of masking the oxidative odor generated during the storage period, etc., without impairing the sensory quality (flavor, aroma, etc.) of the oil-in-water emulsified seasoning. A method and an oxidative odor masking agent for oil-in-water emulsified seasonings can also be provided.
Claims (12)
ラウリン酸又はその塩の含有量が、前記乳化調味料に対して５重量ｐｐｂ～４０重量ｐｐｍであり、かつ
酢酸イソアミルの含有量が、前記乳化調味料に対して０．００５重量ｐｐｂ～５００重量ｐｐｂである、乳化調味料。 An oil-in-water emulsified seasoning containing lauric acid or a salt thereof and isoamyl acetate,
The content of lauric acid or a salt thereof is 5 ppb to 40 ppm by weight relative to the emulsified seasoning, and the content of isoamyl acetate is 0.005 ppb to 500 ppb by weight relative to the emulsified seasoning. An emulsified seasoning that is ppb.
ラウリン酸又はその塩の添加は、水中油型乳化調味料におけるラウリン酸又はその塩の含有量が、当該乳化調味料に対して５重量ｐｐｂ～４０重量ｐｐｍとなるように行われ、かつ、
酢酸イソアミルの添加は、水中油型乳化調味料における酢酸イソアミルの含有量が、当該乳化調味料に対して０．００５重量ｐｐｂ～５００重量ｐｐｂとなるように行われる、水中油型乳化調味料の製造方法。 Lauric acid or a salt thereof, and adding isoamyl acetate,
The addition of lauric acid or a salt thereof is performed so that the content of lauric acid or a salt thereof in the oil-in-water emulsified seasoning is 5 ppm by weight to 40 ppm by weight relative to the emulsified seasoning, and
The addition of isoamyl acetate is carried out so that the content of isoamyl acetate in the oil-in-water emulsified seasoning is 0.005 weight ppb to 500 weight ppb relative to the emulsified seasoning. Production method.
ラウリン酸又はその塩の添加は、前記乳化調味料におけるラウリン酸又はその塩の含有量が、前記乳化調味料に対して５重量ｐｐｂ～４０重量ｐｐｍとなるように行われ、かつ、
酢酸イソアミルの添加は、前記乳化調味料における酢酸イソアミルの含有量が、前記乳化調味料に対して０．００５重量ｐｐｂ～５００重量ｐｐｂとなるように行われる、水中油型乳化調味料の酸化臭マスキング方法。 Lauric acid or a salt thereof, and adding isoamyl acetate to the oil-in-water emulsified seasoning,
The addition of lauric acid or a salt thereof is carried out so that the content of lauric acid or a salt thereof in the emulsified seasoning is 5 ppm by weight to 40 ppm by weight relative to the emulsified seasoning, and
The addition of isoamyl acetate is carried out so that the content of isoamyl acetate in the emulsified seasoning is 0.005 to 500 ppb by weight with respect to the emulsified seasoning. masking method.
前記乳化調味料におけるラウリン酸又はその塩の含有量を、前記乳化調味料に対して５重量ｐｐｂ～４０重量ｐｐｍとし、かつ
前記乳化調味料における酢酸イソアミルの含有量を、前記乳化調味料に対して０．００５重量ｐｐｂ～５００重量ｐｐｂとするために用いられる、剤。 An oxidative odor masking agent for an oil-in-water emulsified seasoning, comprising a combination of lauric acid or a salt thereof and isoamyl acetate,
The content of lauric acid or a salt thereof in the emulsified seasoning is 5 ppm by weight to 40 ppm by weight relative to the emulsified seasoning, and the content of isoamyl acetate in the emulsified seasoning is from 0.005 to 500 weight ppb.
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| JP2021029205A Pending JP2022130178A (en) | 2021-02-25 | 2021-02-25 | Oil-in-water type emulsion seasoning and method for producing the same |
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| Country | Link |
|---|---|
| JP (1) | JP2022130178A (en) |
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2021
- 2021-02-25 JP JP2021029205A patent/JP2022130178A/en active Pending
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