JP2022140142A - O/W/O type acidic emulsified liquid food, food, and method for producing O/W/O type acidic emulsified liquid food - Google Patents
O/W/O type acidic emulsified liquid food, food, and method for producing O/W/O type acidic emulsified liquid food Download PDFInfo
- Publication number
- JP2022140142A JP2022140142A JP2021040827A JP2021040827A JP2022140142A JP 2022140142 A JP2022140142 A JP 2022140142A JP 2021040827 A JP2021040827 A JP 2021040827A JP 2021040827 A JP2021040827 A JP 2021040827A JP 2022140142 A JP2022140142 A JP 2022140142A
- Authority
- JP
- Japan
- Prior art keywords
- mass
- oil
- liquid food
- emulsified liquid
- acidic emulsified
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 230000002378 acidificating effect Effects 0.000 title claims abstract description 175
- 235000021056 liquid food Nutrition 0.000 title claims abstract description 174
- 235000013305 food Nutrition 0.000 title claims description 56
- 238000004519 manufacturing process Methods 0.000 title claims description 46
- 239000000203 mixture Substances 0.000 claims abstract description 135
- 239000004033 plastic Substances 0.000 claims abstract description 125
- 239000007788 liquid Substances 0.000 claims abstract description 64
- 239000007787 solid Substances 0.000 claims abstract description 42
- 150000003626 triacylglycerols Chemical class 0.000 claims abstract description 30
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229910052799 carbon Inorganic materials 0.000 claims abstract description 12
- 239000003921 oil Substances 0.000 claims description 184
- 239000003925 fat Substances 0.000 claims description 168
- 102000002322 Egg Proteins Human genes 0.000 claims description 25
- 108010000912 Egg Proteins Proteins 0.000 claims description 25
- 235000013345 egg yolk Nutrition 0.000 claims description 24
- 210000002969 egg yolk Anatomy 0.000 claims description 24
- 238000004945 emulsification Methods 0.000 claims description 12
- 230000001804 emulsifying effect Effects 0.000 claims description 9
- 238000005273 aeration Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 52
- 235000019583 umami taste Nutrition 0.000 abstract 1
- 235000019607 umami taste sensations Nutrition 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 170
- 235000019197 fats Nutrition 0.000 description 156
- 239000012071 phase Substances 0.000 description 46
- 239000000463 material Substances 0.000 description 26
- 230000000052 comparative effect Effects 0.000 description 24
- 238000011156 evaluation Methods 0.000 description 24
- 240000008415 Lactuca sativa Species 0.000 description 22
- 235000011194 food seasoning agent Nutrition 0.000 description 22
- 235000012045 salad Nutrition 0.000 description 22
- 238000000034 method Methods 0.000 description 20
- 238000002156 mixing Methods 0.000 description 12
- 239000002994 raw material Substances 0.000 description 11
- 235000013601 eggs Nutrition 0.000 description 10
- 238000013508 migration Methods 0.000 description 10
- 230000005012 migration Effects 0.000 description 10
- 239000000047 product Substances 0.000 description 10
- 240000007594 Oryza sativa Species 0.000 description 9
- 235000007164 Oryza sativa Nutrition 0.000 description 9
- 235000009566 rice Nutrition 0.000 description 9
- 229920006395 saturated elastomer Polymers 0.000 description 9
- 238000001816 cooling Methods 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019482 Palm oil Nutrition 0.000 description 7
- 238000011049 filling Methods 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 239000007789 gas Substances 0.000 description 7
- 239000002540 palm oil Substances 0.000 description 7
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 6
- HEDRZPFGACZZDS-UHFFFAOYSA-N Chloroform Chemical compound ClC(Cl)Cl HEDRZPFGACZZDS-UHFFFAOYSA-N 0.000 description 6
- 239000004278 EU approved seasoning Substances 0.000 description 6
- 239000000839 emulsion Substances 0.000 description 6
- 239000011630 iodine Substances 0.000 description 6
- 229910052740 iodine Inorganic materials 0.000 description 6
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 6
- 235000008429 bread Nutrition 0.000 description 5
- MBXVIRZWSHICAV-UHFFFAOYSA-N Glycerol triundecanoate Chemical compound CCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCC)COC(=O)CCCCCCCCCC MBXVIRZWSHICAV-UHFFFAOYSA-N 0.000 description 4
- 235000019484 Rapeseed oil Nutrition 0.000 description 4
- 239000003995 emulsifying agent Substances 0.000 description 4
- 238000004898 kneading Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 235000012041 food component Nutrition 0.000 description 3
- 239000005417 food ingredient Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000008268 mayonnaise Substances 0.000 description 3
- 235000010746 mayonnaise Nutrition 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- 235000015927 pasta Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000000523 sample Substances 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 238000005809 transesterification reaction Methods 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- 208000006558 Dental Calculus Diseases 0.000 description 2
- 102000015439 Phospholipases Human genes 0.000 description 2
- 108010064785 Phospholipases Proteins 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- WQDUMFSSJAZKTM-UHFFFAOYSA-N Sodium methoxide Chemical compound [Na+].[O-]C WQDUMFSSJAZKTM-UHFFFAOYSA-N 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 239000008346 aqueous phase Substances 0.000 description 2
- 235000013605 boiled eggs Nutrition 0.000 description 2
- 125000004432 carbon atom Chemical group C* 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 2
- 238000004587 chromatography analysis Methods 0.000 description 2
- 235000019864 coconut oil Nutrition 0.000 description 2
- 239000003240 coconut oil Substances 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 238000007865 diluting Methods 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 238000004817 gas chromatography Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000003346 palm kernel oil Substances 0.000 description 2
- 235000019865 palm kernel oil Nutrition 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 239000005871 repellent Substances 0.000 description 2
- 239000012488 sample solution Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 230000007480 spreading Effects 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 101100489867 Mus musculus Got2 gene Proteins 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 244000124853 Perilla frutescens Species 0.000 description 1
- 108010064851 Plant Proteins Proteins 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 235000012716 cod liver oil Nutrition 0.000 description 1
- 239000003026 cod liver oil Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 239000002480 mineral oil Substances 0.000 description 1
- 235000010446 mineral oil Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- -1 pH adjusters Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 235000021118 plant-derived protein Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 230000002940 repellent Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000003441 saturated fatty acids Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 235000012033 vegetable salad Nutrition 0.000 description 1
Abstract
Description
本発明はＯ／Ｗ／Ｏ型酸性乳化液状食品、食品及びＯ／Ｗ／Ｏ型酸性乳化液状食品の製造方法に関する。 TECHNICAL FIELD The present invention relates to an O/W/O type acidic emulsified liquid food, a food, and a method for producing an O/W/O type acidic emulsified liquid food.
特許文献１には、水相のｐＨが４．５以下であり、外油相が品温２０℃で固体の固体脂を含有し、内油相が品温２０℃で液状の食用油脂を含有することで、離水や水分等の移行が生じにくい酸性乳化調味料が記載されている。 In Patent Document 1, the pH of the aqueous phase is 4.5 or less, the outer oil phase contains a solid solid fat at a product temperature of 20 ° C., and the inner oil phase contains a liquid edible oil at a product temperature of 20 ° C. Thus, an acidic emulsified seasoning is described in which syneresis and transfer of moisture, etc., are unlikely to occur.
特許文献２及び特許文献３には、品温２０℃で固体の固体脂を５～９０％含有する油脂をベースとし、水分含有量が６０％以下であり、卵黄を固形分換算で１％以上１０％以下、有機酸を固形分換算で０．１～３％含有する調味料を用いることで、それぞれ離水が少なく保存性に優れた野菜サラダ及びタマゴサラダが記載されている。 In Patent Documents 2 and 3, oils and fats containing 5 to 90% solid fat at a product temperature of 20 ° C. are used as a base, the water content is 60% or less, and the egg yolk is 1% or more in terms of solid content. It describes a vegetable salad and an egg salad with little syneresis and excellent preservability, respectively, by using a seasoning containing 10% or less and 0.1 to 3% of organic acid in terms of solid content.
しかし、従来技術では、Ｏ／Ｗ型の酸性乳化液状食品に食用油脂を加えたＯ／Ｗ／Ｏ型酸性乳化液状食品において、Ｏ／Ｗ型の酸性乳化液状食品の味を活かした優れた呈味性を有し、かつ、撥水性を良好なものとすることについて検討されていないため、この点で改善の余地がある。 However, in the prior art, in the O/W/O type acidic emulsified liquid food in which edible oil is added to the O/W type acidic emulsified liquid food, excellent presentation utilizing the taste of the O/W type acidic emulsified liquid food has been achieved. There is room for improvement in this respect, since no studies have been made on how to improve the taste and water repellency.
そこで、本発明の一態様は、Ｏ／Ｗ型の酸性乳化液状食品を含み、良好な撥水性と呈味性とを両立した、Ｏ／Ｗ／Ｏ型酸性乳化液状食品を提供することを目的とする。 Therefore, one aspect of the present invention aims to provide an O/W/O type acidic emulsified liquid food containing an O/W type acidic emulsified liquid food and having both good water repellency and taste. and
本発明者等は、上記目的を達成すべく鋭意研究を重ねた。その結果、Ｏ／Ｗ型酸性乳化液状食品、及び、最外油相に可塑性油脂組成物を含むＯ／Ｗ／Ｏ型酸性乳化液状食品において、可塑性油脂組成物が、当該可塑性油脂組成物に含まれる油脂の総量に対して、特定量の液油及び総炭素数５４以上の飽和トリアシルグリセロールを含み、固体脂含量が特定の範囲である場合に、良好な撥水性と呈味性とを両立した、Ｏ／Ｗ／Ｏ型酸性乳化液状食品を製造することができることを見出し、本発明を完成するに至った。 The present inventors have made intensive studies to achieve the above object. As a result, in the O/W type acidic emulsified liquid food and the O/W/O type acidic emulsified liquid food containing the plastic oil composition in the outermost oil phase, the plastic oil composition is included in the plastic oil composition. It contains a specific amount of liquid oil and saturated triacylglycerol with a total carbon number of 54 or more relative to the total amount of fats and oils, and when the solid fat content is within a specific range, both good water repellency and taste are achieved. The inventors have found that an O/W/O type acidic emulsified liquid food can be produced, and have completed the present invention.
すなわち、本発明は、
（１）Ｏ／Ｗ型酸性乳化液状食品、及び、最外油相に可塑性油脂組成物を含む、Ｏ／Ｗ／Ｏ型酸性乳化液状食品であって、前記可塑性油脂組成物は、前記可塑性油脂組成物に含まれる油脂の総量に対して、液油を５０質量％以上、９０質量％未満含み、５℃での固体脂含量が、３．０質量％以上、１５質量％以下であり、２５℃での固体脂含量が、前記５℃での固体脂含量より０．５０質量％以上、８．０質量％以下少なく、前記可塑性油脂組成物に含まれる油脂の総量に対して、総炭素数５４以上の飽和トリアシルグリセロールを１．０質量％以上、１０質量％以下含むことを特徴とする、Ｏ／Ｗ／Ｏ型酸性乳化液状食品、
（２）前記Ｏ／Ｗ型酸性乳化液状食品と前記可塑性油脂組成物との質量比が、８：２～４：６であることを特徴とする、（１）のＯ／Ｗ／Ｏ型酸性乳化液状食品、
（３）前記Ｏ／Ｗ型酸性乳化液状食品が、卵黄を含むことを特徴とする、（１）又は（２）のＯ／Ｗ／Ｏ型酸性乳化液状食品、
（４）（１）～（３）のＯ／Ｗ／Ｏ型酸性乳化液状食品を含む食品、
（５）Ｏ／Ｗ型酸性乳化液状食品と、可塑性油脂組成物を含む最外相用油脂とを乳化させる乳化工程を含み、前記可塑性油脂組成物は、前記可塑性油脂組成物に含まれる油脂の総量に対して、液油を５０質量％以上、９０質量％未満含み、５℃での固体脂含量が、３．０質量％以上、１５質量％以下であり、２５℃での固体脂含量が、前記５℃での固体脂含量より０．５０質量％以上、８．０質量％以下少なく、前記可塑性油脂組成物に含まれる油脂の総量に対して、総炭素数５４以上の飽和トリアシルグリセロールを１．０質量％以上、１０質量％以下含むことを特徴とする、Ｏ／Ｗ／Ｏ型酸性乳化液状食品の製造方法、
（６）前記乳化工程の前に、前記最外相用油脂を含気させる含気工程を含むことを特徴とする、（５）のＯ／Ｗ／Ｏ型酸性乳化液状食品の製造方法、
である。
That is, the present invention
(1) O/W type acidic emulsified liquid food and O/W/O type acidic emulsified liquid food containing a plastic fat composition in the outermost oil phase, wherein the plastic fat composition is the plastic fat With respect to the total amount of fats and oils contained in the composition, the liquid oil is 50% by mass or more and less than 90% by mass, and the solid fat content at 5 ° C. is 3.0% by mass or more and 15% by mass or less. The solid fat content at °C is 0.50% by mass or more and 8.0% by mass or less less than the solid fat content at 5°C, and the total number of carbon atoms with respect to the total amount of fats contained in the plastic fat composition O/W/O type acidic emulsified liquid food characterized by containing 1.0% by mass or more and 10% by mass or less of saturated triacylglycerol of 54 or more,
(2) The O/W/O type acidic food of (1), wherein the mass ratio of the O/W type acidic emulsified liquid food and the plastic fat composition is 8:2 to 4:6. emulsified liquid food,
(3) the O/W/O type acidic emulsified liquid food of (1) or (2), wherein the O/W type acidic emulsified liquid food contains egg yolk;
(4) Foods containing the O/W/O type acidic emulsified liquid food of (1) to (3),
(5) An emulsifying step of emulsifying an O/W type acidic emulsified liquid food and an outermost phase fat containing a plastic fat composition, wherein the plastic fat composition is the total amount of fat contained in the plastic fat composition. , contains 50% by mass or more and less than 90% by mass of liquid oil, has a solid fat content of 3.0% by mass or more and 15% by mass or less at 5°C, and has a solid fat content at 25°C of Saturated triacylglycerol having a total carbon number of 54 or more, which is less than the solid fat content at 5°C by 0.50% by mass or more and 8.0% by mass or less, relative to the total amount of fats and oils contained in the plastic fat composition A method for producing an O/W/O type acidic emulsified liquid food containing 1.0% by mass or more and 10% by mass or less,
(6) The method for producing an O/W/O type acidic emulsified liquid food according to (5), characterized by including an aeration step of aerating the outermost phase fat and oil before the emulsification step,
is.
本発明の一態様によれば、Ｏ／Ｗ型の酸性乳化液状食品を含み、良好な撥水性と呈味性とを両立した、Ｏ／Ｗ／Ｏ型酸性乳化液状食品を提供することができる。 According to one aspect of the present invention, it is possible to provide an O/W/O type acidic emulsified liquid food containing an O/W type acidic emulsified liquid food and having both good water repellency and taste. .
以下本発明を詳細に説明する。なお、本発明において、格別に断らない限り、単に「％」と記載されている場合は「質量％」を意味する。 The present invention will be described in detail below. In the present invention, unless otherwise specified, the term "%" means "% by mass".
＜本発明のＯ／Ｗ／Ｏ型酸性乳化液状食品の特徴＞
本発明の一態様に係るＯ／Ｗ／Ｏ型酸性乳化液状食品は、Ｏ／Ｗ型酸性乳化液状食品、及び、最外油相に可塑性油脂組成物を含む、Ｏ／Ｗ／Ｏ型酸性乳化液状食品であって、前記可塑性油脂組成物は、前記可塑性油脂組成物に含まれる油脂の総量に対して、液油を５０質量％以上、９０質量％未満含み、５℃での固体脂含量が、３．０質量％以上、１５質量％以下であり、２５℃での固体脂含量が、前記５℃での固体脂含量より０．５０質量％以上、８．０質量％以下少なく、前記可塑性油脂組成物に含まれる油脂の総量に対して、総炭素数５４以上の飽和トリアシルグリセロールを１．０質量％以上、１０質量％以下含む。
<Characteristics of the O/W/O type acidic emulsified liquid food of the present invention>
The O/W/O type acidic emulsified liquid food according to one aspect of the present invention is an O/W/O type acidic emulsified liquid food containing an O/W type acidic emulsified liquid food and a plastic fat composition in the outermost oil phase. It is a liquid food, wherein the plastic fat composition contains 50% by mass or more and less than 90% by mass of liquid oil with respect to the total amount of fats contained in the plastic fat composition, and the solid fat content at 5 ° C. is , 3.0% by mass or more and 15% by mass or less, the solid fat content at 25 ° C. is 0.50% by mass or more and 8.0% by mass or less less than the solid fat content at 5 ° C., and the plasticity The saturated triacylglycerol having a total carbon number of 54 or more is contained in an amount of 1.0% by mass or more and 10% by mass or less relative to the total amount of fats and oils contained in the fat and oil composition.
前述の組成を有する可塑性油脂組成物を最外油相に含むことで、良好な撥水性と呈味性とを両立したＯ／Ｗ／Ｏ型酸性乳化液状食品を提供できる。本発明の一態様に係るＯ／Ｗ／Ｏ型酸性乳化液状食品は、撥水性に優れるので、接触する他の食品素材との間の水分移行を抑制することができ、Ｏ／Ｗ型酸性乳化液状食品及び当該食品素材が本来有する風味及び食感を維持することができる。また、本発明の一態様に係るＯ／Ｗ／Ｏ型酸性乳化液状食品は呈味性に優れるので、Ｏ／Ｗ型酸性乳化液状食品のみずみずしい風味及び食感を呈することができる。このように、本発明の一態様に係るＯ／Ｗ／Ｏ型酸性乳化液状食品は、良好な撥水性と呈味性とを兼ね備えるので、Ｏ／Ｗ型酸性乳化液状食品及び接触する他の食品素材がそれぞれ本来有する呈味を、それぞれを維持したまま喫食者に感じさせることができる。 By including the plastic oil composition having the above composition in the outermost oil phase, it is possible to provide an O/W/O type acidic emulsified liquid food having both good water repellency and good taste. Since the O/W/O type acidic emulsified liquid food according to one aspect of the present invention is excellent in water repellency, it is possible to suppress the migration of water between other food materials that come into contact with the O/W type acidic emulsified liquid. It is possible to maintain the original flavor and texture of the liquid food and the food material. In addition, since the O/W/O type acidic emulsified liquid food according to one aspect of the present invention is excellent in taste, it can exhibit the fresh flavor and texture of the O/W type acidic emulsified liquid food. As described above, the O/W/O type acidic emulsified liquid food according to one aspect of the present invention has both good water repellency and taste. It is possible to make the eater feel the original taste of each material while maintaining each of them.
＜Ｏ／Ｗ／Ｏ型酸性乳化液状食品の態様＞
本発明において、Ｏ／Ｗ／Ｏ型酸性乳化液状食品は、水中油（Ｏ／Ｗ）型の酸性乳化液状食品を分散相として、連続相となる最外油相に分散相を均一に分散させた油中水中油（Ｏ／Ｗ／Ｏ）型の酸性乳化液状食品が意図される。
<Aspect of O/W/O type acidic emulsified liquid food>
In the present invention, the O/W/O type acidic emulsified liquid food is prepared by uniformly dispersing an oil-in-water (O/W) type acidic emulsified liquid food as a dispersed phase in the outermost oil phase as a continuous phase. An oil-in-water-in-oil (O/W/O) type acidic emulsified liquid food is contemplated.
本発明の一態様に係るＯ／Ｗ／Ｏ型酸性乳化液状食品の態様としては、例えば、食品の材料等が挙げられる。食品の材料としては、例えば、調味料、並びに練り込み用、スプレッド用、フィリング用、及びトッピング用の食品の材料が挙げられる。調味料としては、例えば、マヨネーズ、タルタルソース、ドレッシング等が挙げられる。ドレッシングとしては、サラダクリーミードレッシング、乳化状ドレッシング等が挙げられる。 Examples of aspects of the O/W/O type acidic emulsified liquid food according to one aspect of the present invention include food ingredients. Food materials include, for example, seasonings, and food materials for kneading, spreading, filling, and topping. Examples of seasonings include mayonnaise, tartar sauce, and dressings. Dressings include salad creamy dressings, emulsified dressings and the like.
＜Ｏ／Ｗ／Ｏ型酸性乳化液状食品のｐＨ＞
本発明の一態様において、Ｏ／Ｗ／Ｏ型酸性乳化液状食品のｐＨは、酸性のｐＨの範囲であれば、用途等に応じて適宜調整すればよい。例えば、Ｏ／Ｗ／Ｏ型酸性乳化液状食品のｐＨは、微生物発生を制御して保存性を高めながら、コクがあり、かつ、口当たりのよいＯ／Ｗ／Ｏ型酸性乳化液状食品が得られる観点から、好ましくは３．０以上であり、より好ましくは３．３以上であり、さらに好ましくは３．８以上である。また、例えば、Ｏ／Ｗ／Ｏ型酸性乳化液状食品のｐＨは、微生物発生を制御して保存性を高めながら、コクがあり、かつ、口当たりのよいＯ／Ｗ／Ｏ型酸性乳化液状食品が得られる観点から、好ましくは６．５以下であり、より好ましくは５．５以下であり、さらに好ましくは４．６以下である。
<pH of O/W/O type acidic emulsified liquid food>
In one aspect of the present invention, the pH of the O/W/O type acidic emulsified liquid food may be appropriately adjusted according to the application, as long as it is within the acidic pH range. For example, the pH of the O/W/O type acidic emulsified liquid food controls microbial development and enhances preservability, while providing a rich and palatable O/W/O type acidic emulsified liquid food. From the viewpoint, it is preferably 3.0 or more, more preferably 3.3 or more, and still more preferably 3.8 or more. In addition, for example, the pH of the O/W/O type acidic emulsified liquid food controls the generation of microorganisms and enhances the storage stability, while providing a rich and palatable O/W/O type acidic emulsified liquid food. From the viewpoint of obtaining, it is preferably 6.5 or less, more preferably 5.5 or less, and still more preferably 4.6 or less.
＜最外油相＞
本発明の一態様に係るＯ／Ｗ／Ｏ型酸性乳化液状食品は、最外油相に可塑性油脂組成物を含む。本発明の一態様における可塑性油脂組成物は、乳化剤を含有しなくても、容易にＯ／Ｗ／Ｏに乳化した状態を作ることができる。換言すれば、最外油相に乳化剤を実質的に含まないＯ／Ｗ／Ｏ型酸性乳化液状食品も本発明の一態様である。当該Ｏ／Ｗ／Ｏ型酸性乳化液状食品の態様によれば、健康志向が高い消費者のニーズを満たす、乳化剤を含まない食品を提供することができる。
<Outermost oil phase>
The O/W/O type acidic emulsified liquid food according to one aspect of the present invention contains a plastic fat composition in the outermost oil phase. The plastic fat composition in one aspect of the present invention can be easily emulsified into an O/W/O state without containing an emulsifier. In other words, an O/W/O type acidic emulsified liquid food in which the outermost oil phase does not substantially contain an emulsifier is also an aspect of the present invention. According to the aspect of the O/W/O type acidic emulsified liquid food, it is possible to provide a food containing no emulsifier that satisfies the needs of health-conscious consumers.
＜可塑性油脂組成物＞
本発明において、可塑性油脂組成物は可塑性を有する油脂組成物が意図される。本発明の一態様における、可塑性油脂組成物の態様としては、例えば、油脂のみの態様、油脂に加えて水系原料を含むＷ／Ｏ乳化物の態様のものが挙げられる。可塑性油脂組成物の油脂のみの態様としては例えばショートニングが挙げられ、可塑性油脂組成物のＷ／Ｏ乳化物の態様としては例えばマーガリンが挙げられる。また、本発明の一態様において、可塑性油脂組成物は、油脂を、可塑性油脂組成物の総量に対して、例えば６５質量％以上、好ましくは８０質量％以上、より好ましくは９５質量％以上含む。
<Plastic fat composition>
In the present invention, the plastic fat composition is intended to be a fat composition having plasticity. In one embodiment of the present invention, the plastic oil composition may include, for example, an embodiment of only oil and a W/O emulsion containing an aqueous raw material in addition to oil. An embodiment of the plastic oil-fat composition that contains only the oil is, for example, shortening, and an embodiment of the plastic oil-fat composition that is a W/O emulsion is, for example, margarine. In one aspect of the present invention, the plastic fat composition contains, for example, 65% by mass or more, preferably 80% by mass or more, and more preferably 95% by mass or more of the fat with respect to the total amount of the plastic fat composition.
＜液油の種類＞
本発明において、「液油」は、品温２０℃で、液状でかつ油脂結晶が析出しない油脂が意図される。本発明の一態様に係るＯ／Ｗ／Ｏ型酸性乳化液状食品において、可塑性油脂組成物に含まれる液油は、特定の液油に制限されない。例えば、菜種油、オリーブ油、ごま油、えごま油、大豆油、グレープシードオイル、コーン油、亜麻仁油、米油、綿実油、サフラワー油、落花生油、パーム分別油等の植物性油脂であって前記「液油」の定義に該当するもの；魚油、肝油等の動物性油脂であって前記「液油」の定義に該当するものが挙げられる。液油は、粗油、半精製油、精製油、又はサラダ油であってよい。所望の可塑性油脂組成物が得られるように、各液油の特性を考慮して適切な液油を選択すればよい。液油は、１種を単独で用いてもよく、複数種を併用して用いてもよい。
<Kind of liquid oil>
In the present invention, the "liquid oil" is intended to be a fat that is liquid at a product temperature of 20°C and that does not precipitate fat crystals. In the O/W/O type acidic emulsified liquid food according to one aspect of the present invention, the liquid oil contained in the plastic fat composition is not limited to a specific liquid oil. For example, vegetable oils such as rapeseed oil, olive oil, sesame oil, perilla oil, soybean oil, grapeseed oil, corn oil, linseed oil, rice oil, cottonseed oil, safflower oil, peanut oil, palm fractionated oil, etc. those falling under the definition of "oil"; animal fats and oils such as fish oil and cod liver oil falling under the above definition of "liquid oil". Liquid oils may be crude, semi-refined, refined, or salad oils. An appropriate liquid oil may be selected in consideration of the characteristics of each liquid oil so as to obtain a desired plastic oil composition. Liquid oil may be used individually by 1 type, and may be used in combination of multiple types.
＜液油の含有量＞
本発明の一態様において、可塑性油脂組成物は、可塑性油脂組成物に含まれる油脂の総量に対して、液油を５０質量％以上、９０質量％未満含む。可塑性油脂組成物に含まれる油脂の総量に対する液油の含有量が５０質量％未満であると、可塑性油脂組成物が硬くなる。そのため、Ｏ／Ｗ／Ｏ型酸性乳化液状食品も硬くなることから、Ｏ／Ｗ／Ｏ型酸性乳化液状食品の食感が悪くなる。また、可塑性油脂組成物に含まれる油脂の総量に対する液油の含有量が９０質量％未満であることにより、次の利点がある。まず、Ｏ／Ｗ／Ｏ型酸性乳化液状食品が含有するО／Ｗ型酸性乳化液状食品のみずみずしさがより活かされ、優れた呈味性を有する。また、可塑性油脂組成物に含有させる後述の液油以外の油脂としてできるだけ柔らかい油脂を採用できる。結果として５℃での固体脂含量と２５℃での固体脂含量との差を大きくしやすい。その結果、Ｏ／Ｗ／Ｏ型酸性乳化液状食品の呈味性がより優れる。複数種の液油を併用して含有する場合は、液油の総含有量が前述の範囲となるように液油を含有すればよい。
<Liquid oil content>
In one aspect of the present invention, the plastic fat composition contains 50% by mass or more and less than 90% by mass of liquid oil relative to the total amount of fats contained in the plastic fat composition. If the liquid oil content is less than 50% by mass with respect to the total amount of fats and oils contained in the plastic fat composition, the plastic fat composition becomes hard. As a result, the O/W/O type acidic emulsified liquid food also becomes hard, resulting in poor texture of the O/W/O type acidic emulsified liquid food. Moreover, the following advantages are provided by the content of liquid oil being less than 90% by mass with respect to the total amount of fats and oils contained in the plastic fat composition. First, the freshness of the O/W-type acidic emulsified liquid food contained in the O/W/O-type acidic emulsified liquid food is more utilized, resulting in an excellent taste. Moreover, as fats and oils other than the below-mentioned liquid oil to be contained in the plastic fat composition, fats and oils that are as soft as possible can be employed. As a result, it is easy to increase the difference between the solid fat content at 5°C and the solid fat content at 25°C. As a result, the taste of the O/W/O type acidic emulsified liquid food is more excellent. When a plurality of types of liquid oils are used in combination, the liquid oils may be contained so that the total content of the liquid oils is within the above range.
＜液油の好ましい含有量＞
本発明の一態様において、可塑性油脂組成物に含まれる液油の含有量は、Ｏ／Ｗ／Ｏ型酸性乳化液状食品をより柔らかくし、滑らかにする観点から、可塑性油脂組成物に含まれる油脂の総量に対して、好ましくは６０質量％以上である。また、当該含有量は、Ｏ／Ｗ／Ｏ型酸性乳化液状食品においてより良好な撥水性及び呈味性を実現する観点から、好ましくは８５質量％以下である。
<Preferred content of liquid oil>
In one aspect of the present invention, the content of the liquid oil contained in the plastic oil and fat composition is the oil and fat contained in the plastic oil and fat composition from the viewpoint of softening and smoothing the O/W/O type acidic emulsified liquid food. It is preferably 60% by mass or more with respect to the total amount of. Moreover, the content is preferably 85% by mass or less from the viewpoint of achieving better water repellency and taste in the O/W/O type acidic emulsified liquid food.
＜液油以外の油脂＞
本発明の一態様において、可塑性油脂組成物は、液油以外の油脂を含む。本発明において、「液油以外の油脂」は、品温２０℃で固体の油脂、及び品温２０℃で油脂結晶が析出している油脂が意図される。液油以外の油脂としては、例えば、パーム油、パーム軟質油、パーム核油、ヤシ油等の植物性油脂であって、前記「液油以外の油脂」の定義に該当するもの；ラード、牛脂、乳脂等の動物性油脂であって、前記「液油以外の油脂」の定義に該当するものが挙げられる。液油以外の油脂は、水素添加油、分別油、エステル交換油等の加工油脂であってよい。液油以外の油脂の種類及び含有量は、可塑性油脂組成物の固体脂含量（Ｓｏｌｉｄ Ｆａｔ Ｃｏｎｔｅｎｔ：ＳＦＣ）が後述の範囲となる範囲であれば、特に制限はない。所望の可塑性油脂組成物が得られるように、各油脂の特性を考慮して適切な液油以外の油脂を選択すればよい。液油以外の油脂は、１種を単独で用いてもよく、複数種を併用して用いてもよい。
<Fats other than liquid oil>
In one aspect of the present invention, the plastic fat composition contains fats other than liquid oil. In the present invention, the term “fat other than liquid oil” refers to a fat that is solid at a product temperature of 20°C, and a fat that crystallizes at a product temperature of 20°C. Examples of oils other than liquid oils include vegetable oils such as palm oil, soft palm oil, palm kernel oil, and coconut oil, which fall under the definition of "oils other than liquid oils"; lard, beef tallow. , milk fat and the like, which fall under the above definition of "fat other than liquid oil". Fats other than liquid oils may be processed oils such as hydrogenated oils, fractionated oils, and transesterified oils. The type and content of the fat other than the liquid oil are not particularly limited as long as the solid fat content (SFC) of the plastic fat composition is within the range described below. In order to obtain a desired plastic fat composition, an appropriate fat other than the liquid oil may be selected in consideration of the characteristics of each fat. Oils and fats other than liquid oil may be used singly or in combination of multiple kinds.
＜固体脂含量＞
本発明の一態様において、可塑性油脂組成物は、５℃での固体脂含量（Ｓｏｌｉｄ Ｆａｔ Ｃｏｎｔｅｎｔ：ＳＦＣ）が、３．０質量％以上、１５質量％以下である。また、本発明の一態様に係るＯ／Ｗ／Ｏ型酸性乳化液状食品において、可塑性油脂組成物は、２５℃での固体脂含量が、前記５℃での固体脂含量より０．５０質量％以上、８．０質量％以下少ない。
<Solid fat content>
In one aspect of the present invention, the plastic fat composition has a solid fat content (SFC) at 5°C of 3.0% by mass or more and 15% by mass or less. Further, in the O/W/O type acidic emulsified liquid food according to one aspect of the present invention, the plastic fat composition has a solid fat content at 25°C that is 0.50% by mass from the solid fat content at 5°C. 8.0% by mass or less.
なお、本明細書において、可塑性油脂組成物のＳＦＣは、後述する実施例に記載の方法によって測定した値が意図され、可塑性油脂組成物を製造する際に使用される固体脂の量とは区別されることに留意されたい。また、「２５℃でのＳＦＣが、前記５℃のときのＳＦＣより０．５０質量％以上、８．０質量％以下少ない」とは、５℃でのＳＦＣから２５℃でのＳＦＣを減じた値が０．５０質量％以上、８．０質量％以下であることが意図される。 In the present specification, the SFC of the plastic fat composition is intended to be the value measured by the method described in the examples described later, and is distinguished from the amount of solid fat used when producing the plastic fat composition. Note that In addition, "the SFC at 25°C is 0.50% by mass or more and 8.0% by mass or less than the SFC at 5°C" means that the SFC at 25°C is subtracted from the SFC at 5°C. A value of 0.50 wt.% or greater and 8.0 wt.% or less is contemplated.
可塑性油脂組成物の５℃でのＳＦＣが３．０質量％未満、又は１５質量％より大きいと、Ｏ／Ｗ／Ｏ型酸性乳化液状食品において、Ｏ／Ｗ型酸性乳化液状食品のみずみずしい風味及び食感が感じられない。 When the SFC at 5° C. of the plastic fat composition is less than 3.0% by mass or greater than 15% by mass, the O/W/O type acidic emulsified liquid food has a fresh flavor of the O/W type acidic emulsified liquid food and I can't feel the texture.
可塑性油脂組成物の、５℃でのＳＦＣから２５℃でのＳＦＣを減じた値が０．５０質量％未満であると、Ｏ／Ｗ／Ｏ型酸性乳化液状食品において、Ｏ／Ｗ型酸性乳化液状食品のみずみずしい風味及び食感が感じにくく、呈味性に劣る。また、可塑性油脂組成物の、５℃でのＳＦＣから２５℃でのＳＦＣを減じた値が８．０質量％を超えると、Ｏ／Ｗ／Ｏ型酸性乳化液状食品は呈味性に優れるが、乳化が不安定になるため、保存性が悪くなる。したがって、２５℃でのＳＦＣが、前記５℃でのＳＦＣより０．５０質量％以上、８．０質量％以下少ないことにより、Ｏ／Ｗ／Ｏ型酸性乳化液状食品において、保存性を悪くすること無く、呈味性を優れるものにすることができる。 If the value obtained by subtracting the SFC at 25 ° C. from the SFC at 5 ° C. of the plastic oil and fat composition is less than 0.50% by mass, in the O / W / O type acidic emulsified liquid food, O / W type acidic emulsification The fresh flavor and texture of liquid foods are difficult to perceive, and the taste is poor. In addition, when the value obtained by subtracting the SFC at 25°C from the SFC at 5°C of the plastic fat composition exceeds 8.0% by mass, the O/W/O type acidic emulsified liquid food has excellent taste. , Emulsification becomes unstable, resulting in poor storage stability. Therefore, if the SFC at 25°C is less than the SFC at 5°C by 0.50% by mass or more and 8.0% by mass or less, the storage stability of the O/W/O type acidic emulsified liquid food is deteriorated. It is possible to make the taste excellent without any problems.
＜好ましい固体脂含量＞
本発明の一態様において、可塑性油脂組成物は、より良好な撥水性及び呈味性を実現する観点から、５℃でのＳＦＣが好ましくは３．５質量％以上であり、より好ましくは５．０質量％以上である。また、可塑性油脂組成物は、より良好な呈味性を実現する観点から、５℃でのＳＦＣが好ましくは１２質量％以下である。
<Preferred solid fat content>
In one aspect of the present invention, the plastic fat composition preferably has an SFC at 5°C of 3.5% by mass or more, more preferably 5.5% by mass or more, from the viewpoint of realizing better water repellency and taste. It is 0% by mass or more. In addition, the plastic fat composition preferably has an SFC of 12% by mass or less at 5°C from the viewpoint of achieving better taste.
また、本発明の一態様において、可塑性油脂組成物は、Ｏ／Ｗ／Ｏ型酸性乳化液状食品の呈味性をより良くする観点から、５℃でのＳＦＣから２５℃でのＳＦＣを減じた値が好ましくは１．５質量％以上であり、より好ましくは２．０質量％以上である。また、可塑性油脂組成物は、Ｏ／Ｗ／Ｏ型酸性乳化液状食品の保存性をより良くする観点から、５℃でのＳＦＣから２５℃でのＳＦＣを減じた値が好ましくは７．０質量％以下である。 In one aspect of the present invention, the plastic oil composition has an SFC at 25°C that is reduced from the SFC at 5°C from the viewpoint of improving the taste of the O/W/O type acidic emulsified liquid food. The value is preferably 1.5% by mass or more, more preferably 2.0% by mass or more. In addition, from the viewpoint of improving the storage stability of the O/W/O type acidic emulsified liquid food, the plastic oil composition preferably has a value obtained by subtracting the SFC at 25°C from the SFC at 5°C is 7.0 mass. % or less.
＜総炭素数５４以上の飽和トリアシルグリセロールの含有量＞
本発明の一態様において、可塑性油脂組成物は、可塑性油脂組成物に含まれる油脂の総量に対して、総炭素数５４以上の飽和トリアシルグリセロール（以下、「Ｃ５４以上の飽和ＴＡＧ」ということがある。）を１．０質量％以上、１０質量％以下含む。換言すれば、本発明の一態様において、可塑性油脂組成物は、可塑性油脂組成物の全油脂中のＣ５４以上の飽和ＴＡＧ量が前述の範囲となるように液油と液油以外の油脂とを含有すればよい。
<Content of saturated triacylglycerols having a total carbon number of 54 or more>
In one aspect of the present invention, the plastic fat composition is saturated triacylglycerol having a total carbon number of 54 or more (hereinafter referred to as “saturated TAG of C54 or more”) relative to the total amount of fat contained in the plastic fat composition. ) is contained in an amount of 1.0% by mass or more and 10% by mass or less. In other words, in one aspect of the present invention, the plastic oil composition is such that the saturated TAG amount of C54 or higher in the total oil of the plastic oil composition is within the above range. should be included.
本発明において、可塑性油脂組成物に含まれる油脂の総量に対するＣ５４以上の飽和ＴＡＧの量は、後述する実施例に記載の方法によって測定した値をいう。「総炭素数５４以上の飽和トリアシルグリセロール」は、トリアシルグリセロール１分子を構成する脂肪酸が全て飽和脂肪酸であり、且つ当該脂肪酸の炭素数の合計が５４以上であることが意図される。 In the present invention, the amount of C54 or higher saturated TAG with respect to the total amount of fat contained in the plastic fat composition refers to the value measured by the method described in Examples below. "Saturated triacylglycerol having a total carbon number of 54 or more" is intended to mean that all fatty acids constituting one molecule of triacylglycerol are saturated fatty acids, and that the total number of carbon atoms of the fatty acids is 54 or more.
可塑性油脂組成物に含まれる油脂の総量に対するＣ５４以上の飽和ＴＡＧ量が１．０質量％以上であることによって、Ｏ／Ｗ／Ｏ型酸性乳化液状食品の撥水性がより向上する。また、可塑性油脂組成物に含まれる油脂の総量に対するＣ５４以上の飽和ＴＡＧ量が１０質量％を超えると、喫食時に口の中で融解しづらいため、得られるＯ／Ｗ／Ｏ型酸性乳化液状食品の呈味性が劣るというデメリットがある。 The water repellency of the O/W/O type acidic emulsified liquid food is further improved when the saturated TAG amount of C54 or more is 1.0% by mass or more relative to the total amount of fats and oils contained in the plastic fat composition. In addition, when the amount of C54 or higher saturated TAG with respect to the total amount of fats and oils contained in the plastic fat composition exceeds 10% by mass, it is difficult to melt in the mouth when eaten, so the obtained O / W / O type acidic emulsified liquid food. There is a demerit that the taste is inferior.
＜総炭素数５４以上の飽和トリアシルグリセロールの好ましい含有量＞
本発明の一態様において、可塑性油脂組成物に含まれる油脂の総量に対するＣ５４以上の飽和ＴＡＧの量は、Ｏ／Ｗ／Ｏ型酸性乳化液状食品の撥水性をより良くする観点から、好ましくは１．５質量％以上であり、より好ましくは２．５質量％以上であり、１０質量％以下である。
<Preferred Content of Saturated Triacylglycerol with Total Carbon Number of 54 or More>
In one aspect of the present invention, the amount of C54 or higher saturated TAG with respect to the total amount of fats and oils contained in the plastic fat composition is preferably 1 from the viewpoint of improving the water repellency of the O/W/O type acidic emulsified liquid food. 0.5% by mass or more, more preferably 2.5% by mass or more, and 10% by mass or less.
＜最外油相における可塑性油脂組成物以外の成分＞
本発明の一態様において、最外油相は可塑性油脂組成物以外の成分を含んでもよい。可塑性油脂組成物以外の成分は、最外油相に含まれた際に最外油相の乳化安定性、撥水性及び、食用とする場合の呈味性を損なわない範囲であれば、特に制限は無く、目的に応じて適宜選択することができる。可塑性油脂組成物以外の成分は例えば、水、増粘安定剤、食塩、塩化カリウム等の塩味剤、酢酸、乳酸、グルコン酸等の酸味料、糖類、甘味料、着色料、酸化防止剤、植物蛋白、卵及び各種卵加工品、着香料、調味料、ｐＨ調整剤、食品保存料、果実、果汁、及び香辛料等を含有することができる。
<Ingredients other than the plastic oil composition in the outermost oil phase>
In one aspect of the present invention, the outermost oil phase may contain components other than the plastic oil composition. Components other than the plastic oil composition are particularly limited as long as they do not impair the emulsion stability, water repellency, and taste of the outermost oil phase when contained in the outermost oil phase. can be appropriately selected depending on the purpose. Components other than the plastic fat composition include, for example, water, thickening stabilizers, salt, potassium chloride and other salty agents, acetic acid, lactic acid, gluconic acid and other acidulants, sugars, sweeteners, coloring agents, antioxidants, plant Proteins, eggs and various egg processed products, flavors, seasonings, pH adjusters, food preservatives, fruits, fruit juices, spices, and the like can be contained.
＜含気＞
本発明の一態様において、可塑性油脂組成物は含気されたものであってもよい。可塑性油脂組成物が含気されていることで次の利点がある。つまり、可塑性油脂組成物が柔らかくなるため乳化工程において乳化しやすくなる。また、可塑性油脂組成物の粒子がきめ細かくなり口当たりがより良好になる。また、可塑性油脂組成物の体積を増やすことができるので、Ｏ／Ｗ／Ｏ型酸性乳化液状食品を製造する際の可塑性油脂組成物の添加量を少なくすることができる。なお、本発明において「含気されている」は、気体が相溶されていること、及び、気体が気泡を形成して分散していることのうち少なくとも一方が意図される。
<Aeration>
In one aspect of the present invention, the plastic fat composition may be pneumatic. There are the following advantages because the plastic oil composition contains air. That is, since the plastic oil composition becomes soft, it becomes easier to emulsify in the emulsification step. In addition, the particles of the plastic fat composition become finer, and the mouthfeel becomes better. In addition, since the volume of the plastic fat composition can be increased, the amount of the plastic fat composition to be added when producing the O/W/O type acidic emulsified liquid food can be reduced. In the present invention, the term "gas-containing" is intended to mean at least one of the fact that the gas is dissolved together, and the fact that the gas forms bubbles and is dispersed.
＜可塑性油脂組成物の好ましい量＞
本発明の一態様に係るＯ／Ｗ／Ｏ型酸性乳化液状食品において、Ｏ／Ｗ型酸性乳化液状食品と可塑性油脂組成物との質量比は、８：２～４：６であることが好ましい。Ｏ／Ｗ型酸性乳化液状食品と可塑性油脂組成物との質量比が前述の範囲内であることにより、Ｏ／Ｗ型酸性乳化液状食品のみずみずしさを示し、より良好な呈味を有するＯ／Ｗ／Ｏ型酸性乳化液状食品を得ることができる。
<Preferred amount of plastic oil composition>
In the O/W/O type acidic emulsified liquid food according to one aspect of the present invention, the mass ratio of the O/W type acidic emulsified liquid food to the plastic fat composition is preferably 8:2 to 4:6. . When the mass ratio of the O/W type acidic emulsified liquid food and the plastic fat composition is within the above range, the O/W type acidic emulsified liquid food exhibits the freshness and has a better taste. A W/O type acidic emulsified liquid food can be obtained.
＜Ｏ／Ｗ型酸性乳化液状食品＞
本発明の一態様に係るＯ／Ｗ／Ｏ型酸性乳化液状食品は、Ｏ／Ｗ型酸性乳化液状食品を含む。本発明の一態様に係るＯ／Ｗ／Ｏ型酸性乳化液状食品に含まれるＯ／Ｗ型酸性乳化液状食品は、油相を分散相とし、水相を連続相として油相を均一に分散させた乳化物である。なお、Ｏ／Ｗ型酸性乳化液状食品は、乳化剤を含んでいてもよい。
<O/W type acidic emulsified liquid food>
The O/W/O type acidic emulsified liquid food according to one aspect of the present invention includes an O/W type acidic emulsified liquid food. The O/W-type acidic emulsified liquid food contained in the O/W/O-type acidic emulsified liquid food according to one aspect of the present invention has an oil phase as a dispersed phase and a water phase as a continuous phase, and the oil phase is uniformly dispersed. It is an emulsion. The O/W type acidic emulsified liquid food may contain an emulsifier.
＜Ｏ／Ｗ型酸性乳化液状食品の種類＞
本発明の一態様において、Ｏ／Ｗ型酸性乳化液状食品の種類は、特に限定されず、目的に応じて適宜選択することができる。Ｏ／Ｗ型酸性乳化液状食品の態様としては、例えば、食品の材料等が挙げられる。食品の材料としては、例えば、調味料、並びに練り込み用、スプレッド用、フィリング用、及びトッピング用の食品の材料が挙げられる。調味料としては、例えば、マヨネーズ、タルタルソース、ドレッシング等が挙げられる。ドレッシングとしては、サラダクリーミードレッシング、乳化状ドレッシング等が挙げられる。
<Types of O/W type acidic emulsified liquid food>
In one aspect of the present invention, the type of the O/W type acidic emulsified liquid food is not particularly limited, and can be appropriately selected according to the purpose. Examples of the O/W type acidic emulsified liquid food include food materials. Food materials include, for example, seasonings, and food materials for kneading, spreading, filling, and topping. Examples of seasonings include mayonnaise, tartar sauce, and dressings. Dressings include salad creamy dressings, emulsified dressings and the like.
＜Ｏ／Ｗ型酸性乳化液状食品のｐＨ＞
本発明の一態様において、Ｏ／Ｗ型酸性乳化液状食品のｐＨは、酸性のｐＨの範囲であれば、用途等に応じて適宜調整すればよい。好ましい範囲及びその理由は、前述のＯ／Ｗ／Ｏ型酸性乳化液状食品のｐＨに関する説明と同じであるので、ここでは説明を繰り返さない。
<pH of O/W type acidic emulsified liquid food>
In one aspect of the present invention, the pH of the O/W-type acidic emulsified liquid food may be appropriately adjusted according to the application, as long as it is within the acidic pH range. The preferable range and the reason thereof are the same as those described above regarding the pH of the O/W/O type acidic emulsified liquid food, so the description will not be repeated here.
＜卵黄＞
本発明の一態様において、Ｏ／Ｗ型酸性乳化液状食品は、卵黄を含んでもよい。本発明において、「卵黄」は、一般に食品の用途に用いることができる卵黄が意図される。卵黄としては、例えば、（ｉ）酵素処理、脱コレステロール処理あるいは脱糖処理等を施した加工卵黄、（ｉｉ）卵を割卵し、工業的に卵白を分離除去した液卵黄、（ｉｉｉ）液卵黄に砂糖や食塩を添加し、０℃以下あるいはチルドで流通させる加塩卵黄又は加糖卵黄、（ｉｖ）液卵黄を乾燥処理した乾燥卵黄等が挙げられる。中でも、卵黄は、Ｏ／Ｗ型酸性乳化液状食品の乳化安定性を向上させる観点から、好ましくはホスフォリパーゼＡ処理卵黄である。また、ホスフォリパーゼＡ処理卵黄としては、例えば、リゾ化率が好ましくは１０％以上、より好ましくは２０％以上、また、好ましくは９０％以下、より好ましくは７０％以下のものが好ましい。
<Egg yolk>
In one aspect of the present invention, the O/W type acidic emulsified liquid food may contain egg yolk. In the present invention, "egg yolk" intends egg yolk that can be generally used for food applications. Examples of the egg yolk include (i) processed egg yolk that has been subjected to enzyme treatment, decholesterolization treatment, desugaring treatment, etc., (ii) liquid egg yolk obtained by industrially separating and removing egg white from broken eggs, and (iii) liquid. Examples include salted egg yolk or sugared egg yolk obtained by adding sugar or salt to egg yolk and distributed at 0° C. or below or chilled, and (iv) dried egg yolk obtained by drying liquid egg yolk. Among them, the egg yolk is preferably a phospholipase A-treated egg yolk from the viewpoint of improving the emulsion stability of the O/W type acidic emulsified liquid food. Further, the phospholipase A-treated egg yolk preferably has a lyso conversion rate of preferably 10% or more, more preferably 20% or more, and preferably 90% or less, more preferably 70% or less.
＜卵黄の好ましい含有量＞
本発明の一態様において、Ｏ／Ｗ型酸性乳化液状食品に含まれる卵黄の含有量は、Ｏ／Ｗ／Ｏ型酸性乳化液状食品のコクを向上させる観点から、Ｏ／Ｗ／Ｏ型酸性乳化液状食品の総量に対して、生卵黄換算で好ましくは１．０質量％以上、より好ましくは２．０質量％以上である。また、Ｏ／Ｗ／Ｏ型酸性乳化液状食品に含まれる卵黄の含有量は、Ｏ／Ｗ／Ｏ型酸性乳化液状食品の口当たりを軽くする観点から、Ｏ／Ｗ／Ｏ型酸性乳化液状食品の総量に対して、好ましくは２０質量％以下、より好ましくは１５質量％以下、さらに好ましくは１０質量％以下である。
<Preferred content of egg yolk>
In one aspect of the present invention, the content of the egg yolk contained in the O/W type acidic emulsified liquid food is set to O/W/O type acidic emulsified liquid food from the viewpoint of improving the richness of the O/W/O type acidic emulsified liquid food. It is preferably 1.0% by mass or more, more preferably 2.0% by mass or more in terms of raw egg yolk, relative to the total amount of the liquid food. In addition, the content of egg yolk contained in the O/W/O type acidic emulsified liquid food is adjusted to the O/W/O type acidic emulsified liquid food from the viewpoint of lightening the mouthfeel of the O/W/O type acidic emulsified liquid food. The total amount is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 10% by mass or less.
＜Ｏ／Ｗ型酸性乳化液状食品の卵黄以外の成分＞
本発明の一態様において、Ｏ／Ｗ型酸性乳化液状食品は、必要に応じて、卵黄以外の成分を適宜に含んでもよい。Ｏ／Ｗ型酸性乳化液状食品は、水相成分として、例えば、水、酸味料、食塩、調味料、糖類、香辛料、着色料、着香料、増粘剤、有機酸、酸化防止剤、保存料、静菌剤等を含んでもよい。また、Ｏ／Ｗ型酸性乳化液状食品は、必要に応じて、油相成分としては、植物油脂、動物油脂、鉱物油、合成油等を含んでもよい。これらは、単独で含まれていてもよく、２種以上を組み合わせて含まれていてもよい。
<Ingredients other than egg yolk in O/W type acidic emulsified liquid food>
In one aspect of the present invention, the O/W-type acidic emulsified liquid food may appropriately contain ingredients other than egg yolk as necessary. The O/W type acidic emulsified liquid food contains water, acidulants, salt, seasonings, sugars, spices, coloring agents, flavoring agents, thickeners, organic acids, antioxidants, preservatives, and the like as aqueous phase components. , bacteriostatic agents and the like. In addition, the O/W type acidic emulsified liquid food may optionally contain vegetable oil, animal oil, mineral oil, synthetic oil, etc. as the oil phase component. These may be contained independently and may be contained in combination of 2 or more types.
＜本発明の食品の特徴＞
本発明の一態様に係るＯ／Ｗ／Ｏ型酸性乳化液状食品を含む食品もまた、本発明の範疇に含まれる。当該食品としては、例えば、本発明のＯ／Ｗ／Ｏ型酸性乳化液状食品が前述の食品の材料である態様において、当該材料から得られる食品が挙げられる。また、例えば、本発明の一態様に係るＯ／Ｗ／Ｏ型酸性乳化液状食品が前述の調味料である態様においては、本発明の一態様に係る食品として、当該調味料と他の食品材料とを練り合わせた食品、及び当該調味を他の食品にトッピングした食品等が挙げられる。他の食品材料としては、例えば、ゆで卵等の卵製品、エビ、イカ、ちくわ等の魚介類及び魚肉加工食品、生野菜、米、パン等が挙げられる。他の食品としては、例えば、おにぎり、サンドイッチ、お好み焼き、及びたこ焼き等が挙げられる。
<Characteristics of the food of the present invention>
Foods containing the O/W/O type acidic emulsified liquid food according to one aspect of the present invention are also included in the scope of the present invention. Examples of such foods include foods obtained from the above-described food materials in which the O/W/O type acidic emulsified liquid food of the present invention is the material. Further, for example, in an aspect in which the O/W/O type acidic emulsified liquid food according to one aspect of the present invention is the seasoning described above, the seasoning and other food materials may be included as the food according to one aspect of the present invention. Foods kneaded together, and foods topped with other foods with the seasoning. Other food materials include, for example, egg products such as boiled eggs, seafood such as shrimp, squid and chikuwa fish and processed fish products, raw vegetables, rice and bread. Other foods include, for example, rice balls, sandwiches, okonomiyaki, and takoyaki.
本発明の一態様に係るＯ／Ｗ／Ｏ型酸性乳化液状食品の一態様である調味料は、撥水性が高い。よって、当該調味料を食品に用いれば、調味料から他の食品材料への、水分移行、及び当該水分移行に伴う調味料に含まれる水分以外の成分の移行を抑制できる。調味料から他の食品材料への水分移行を抑制することで、調味料のみずみずしさを保つことができるとともに、他の食品材料がべたつくことを抑制することができる。例えば、本発明の一態様に係るＯ／Ｗ／Ｏ型酸性乳化液状食品を含むツナサラダ、及びタマゴサラダ等をおにぎり、又はサンドイッチのフィリングとして用いた場合、おにぎりの米、又はサンドイッチのパンにフィリングの水分が移行しにくいため、フィリングがパサつきにくく、米又はパンの食感が損なわれにくい。また、例えば、本発明の一態様に係るＯ／Ｗ／Ｏ型酸性乳化液状食品をマカロニサラダ等のパスタサラダに用いてもよい。この態様によれば、Ｏ／Ｗ／Ｏ型酸性乳化液状食品の水分がパスタへ移行することが減じられるため、パスタがふやけることが減じられると共に、Ｏ／Ｗ／Ｏ型酸性乳化液状食品のみずみずしさが維持される。また、当該調味料を食品に用いれば、他の食品材料からの調味料への水分移行も抑制することができる。したがって、例えば、他の食品材料が生野菜又は加熱凝固卵等のサラダの材料である場合には、サラダの材料から調味料への水分の滲出が抑制され、生野菜のシャキシャキとした食感又はゆでタマゴのふんわりとした食感を保つことができる。また、当該調味料をトッピングとして用いた場合には、当該調味料が滲んで、文字、線描き及びイラストレーション等のトッピングの形状が崩れることを抑制することができる。例えば、本発明の一態様に係るＯ／Ｗ／Ｏ型酸性乳化液状食品を、お好み焼き又はたこ焼きに線描きの形態でトッピングした場合、お好み焼き又はたこ焼きにトッピングされた他のソースに滲みにくいので、製品外観が好適に保たれるという効果を奏する。 The seasoning, which is one aspect of the O/W/O acidic emulsified liquid food according to one aspect of the present invention, has high water repellency. Therefore, when the seasoning is used in food, migration of water from the seasoning to other food materials and migration of components other than water contained in the seasoning accompanying the migration of water can be suppressed. By suppressing the migration of water from the seasoning to other food ingredients, the freshness of the seasoning can be maintained and the stickiness of the other food ingredients can be suppressed. For example, when tuna salad, egg salad, or the like containing the O/W/O type acidic emulsified liquid food according to one aspect of the present invention is used as a filling for rice balls or sandwiches, the filling is added to rice balls for rice balls or bread for sandwiches. Since water is less likely to migrate, the filling is less likely to become dry, and the texture of rice or bread is less likely to be impaired. Further, for example, the O/W/O type acidic emulsified liquid food according to one aspect of the present invention may be used for pasta salad such as macaroni salad. According to this aspect, the migration of the moisture of the O/W/O type acidic emulsified liquid food to the pasta is reduced, so that the pasta is less likely to become soggy, and the O/W/O type acidic emulsified liquid food is mizumizushi. sturdiness is maintained. In addition, if the seasoning is used in food, migration of moisture from other food materials to the seasoning can be suppressed. Therefore, for example, when the other food material is a salad material such as raw vegetables or heat-coagulated eggs, the leakage of water from the salad material to the seasoning is suppressed, and the raw vegetables have a crunchy texture or You can keep the fluffy texture of the boiled egg. In addition, when the seasoning is used as a topping, it is possible to prevent the seasoning from blurring and collapsing the shape of the topping such as letters, line drawings, and illustrations. For example, when the O/W/O type acidic emulsified liquid food according to one aspect of the present invention is topped on okonomiyaki or takoyaki in the form of a line drawing, it does not easily bleed into other sauces topped on okonomiyaki or takoyaki, so the appearance of the product is improved. is maintained favorably.
＜本発明の食品中のＯ／Ｗ／Ｏ型酸性乳化液状食品の含有量＞
食品中に含まれているＯ／Ｗ／Ｏ型酸性乳化液状食品の含有量は特に限定されず、必要に応じて適宜設定することができる。
<Content of O/W/O type acidic emulsified liquid food in food of the present invention>
The content of the O/W/O type acidic emulsified liquid food contained in the food is not particularly limited, and can be appropriately set as necessary.
＜Ｏ／Ｗ／Ｏ型酸性乳化液状食品の製造方法＞
本発明の一態様にかかるＯ／Ｗ／Ｏ型酸性乳化液状食品の製造方法は、Ｏ／Ｗ型酸性乳化液状食品と、可塑性油脂組成物を含む最外相用油脂とを乳化させる乳化工程を含み、前記可塑性油脂組成物は、前記可塑性油脂組成物に含まれる油脂の総量に対して、液油を５０質量％以上、９０質量％未満含み、５℃での固体脂含量が、３．０質量％以上、１５質量％以下であり、２５℃での固体脂含量が、前記５℃での固体脂含量より０．５０質量％以上、８．０質量％以下少なく、前記可塑性油脂組成物に含まれる油脂の総量に対して、総炭素数５４以上の飽和トリアシルグリセロールを１．０質量％以上、１０質量％以下含む。最外相用油脂は、可塑性油脂組成物を含めばよい。可塑性油脂組成物については、本発明に係るＯ／Ｗ／Ｏ型酸性乳化液状食品が含む可塑性油脂組成物と同じであるので、説明は繰り返さない。
<Method for producing O/W/O type acidic emulsified liquid food>
A method for producing an O/W/O type acidic emulsified liquid food according to one aspect of the present invention includes an emulsifying step of emulsifying an O/W type acidic emulsified liquid food and an outermost phase fat containing a plastic fat composition. , the plastic fat composition contains 50% by mass or more and less than 90% by mass of liquid oil with respect to the total amount of fats contained in the plastic fat composition, and the solid fat content at 5 ° C. is 3.0 mass % or more and 15 mass % or less, and the solid fat content at 25 ° C. is 0.50 mass % or more and 8.0 mass % or less less than the solid fat content at 5 ° C., and is included in the plastic oil composition Contains 1.0% by mass or more and 10% by mass or less of saturated triacylglycerol having a total carbon number of 54 or more based on the total amount of fats and oils used. The fat for the outermost phase may contain a plastic fat composition. The plastic fat composition is the same as the plastic fat composition contained in the O/W/O type acidic emulsified liquid food according to the present invention, so the description will not be repeated.
＜乳化工程＞
本発明の一態様に係る乳化工程は、Ｏ／Ｗ型酸性乳化液状食品と、可塑性油脂組成物を含む最外相用油脂とを乳化させる工程である。Ｏ／Ｗ型酸性乳化液状食品と、可塑性油脂組成物を含む最外相用油脂とを乳化させる方法は、Ｏ／Ｗ型酸性乳化液状食品を分散相とし、可塑性油脂組成物を含む最外相用油脂を連続相としてエマルションを形成すればよく、特に限定されない。例えば、可塑性油脂組成物を含む最外相用油脂とＯ／Ｗ型酸性乳化液状食品とを、従来公知の撹拌機を用いて撹拌混合すればよい。
<Emulsification process>
The emulsifying step according to one aspect of the present invention is a step of emulsifying an O/W type acidic emulsified liquid food and an outermost-phase fat containing a plastic fat composition. A method of emulsifying an O/W type acidic emulsified liquid food and an outermost phase fat containing a plastic oil composition comprises an O/W type acidic emulsified liquid food as a dispersed phase and an outermost phase oil containing a plastic oil composition. is not particularly limited as long as an emulsion is formed with the continuous phase. For example, the fat for the outermost phase containing the plastic fat composition and the O/W type acidic emulsified liquid food may be stirred and mixed using a conventionally known stirrer.
乳化工程は、最外相が可塑性油脂組成物のみから形成されるように行なってもよく、最外相が可塑性油脂組成物以外の成分を含んで形成されるように行なってもよい。乳化工程は例えば、可塑性油脂組成物と可塑性油脂組成物以外の成分とを予め混合して最外相用油脂を得、得られた最外相用油脂とＯ／Ｗ型酸性乳化液状食品とを乳化させることで、行なってもよい。 The emulsification step may be carried out so that the outermost phase is formed only from the plastic fat composition, or may be carried out so that the outermost phase contains components other than the plastic fat composition. In the emulsification step, for example, the plastic fat composition and components other than the plastic fat composition are mixed in advance to obtain the outermost phase fat, and the obtained outermost phase fat and oil and the O/W type acidic emulsified liquid food are emulsified. So you can do it.
＜可塑性油脂組成物の製造方法＞
本発明の一態様にかかるＯ／Ｗ／Ｏ型酸性乳化液状食品の製造方法において用いられる可塑性油脂組成物は、前述の範囲の組成となるように液油と液油以外の油脂とを含有すればよく、特に限定されない。例えば、液油と液油以外の油脂とを混合する工程の後に、得られた混合物を急冷可塑化する工程を経て製造された可塑性油脂組成物を用いてもよい。
<Method for producing a plastic oil composition>
The plastic fat composition used in the method for producing an O/W/O type acidic emulsified liquid food according to one aspect of the present invention may contain liquid oil and fats other than liquid oil so as to have a composition within the above range. There is no particular limitation. For example, after the step of mixing a liquid oil and a fat other than the liquid oil, a plastic fat composition manufactured through a step of rapidly cooling and plasticizing the resulting mixture may be used.
＜液油と液油以外の油脂との混合＞
液油と液油以外の油脂とを混合する工程では、液油と液油以外の油脂とを混合することができればよく、混合方法は特に限定されない。例えば、従来公知の撹拌機を用いて撹拌混合すればよい。油脂は加温され、融解されて撹拌混合されることが好ましい。
<Mixing liquid oil with fats other than liquid oil>
In the step of mixing the liquid oil and the fat other than the liquid oil, the mixing method is not particularly limited as long as the liquid oil and the fat other than the liquid oil can be mixed. For example, stirring and mixing may be performed using a conventionally known stirrer. The fats and oils are preferably heated, melted and mixed with stirring.
＜急冷可塑化＞
液油と液油以外の油脂とを混合する工程後に必要により油脂結晶が析出しない程度に混合物を予備冷却した後、急冷可塑化する工程を行なう。急冷可塑化は、従来公知の冷却機を用いて行うことができる。従来公知の冷却機としては、コンビネーター、ボテーター、パーフェクター、及びケムテーター等の密閉型連続式掻き取りチューブチラー冷却機（Ａユニット）、プレート型熱交換機等を用いて行ってもよく、また開放型冷却機のダイヤクーラーとコンプレクターとの組み合わせにより行ってもよい。急冷可塑化を行なうことにより、可塑性を有する油脂組成物が得られる。また、急冷可塑化の際には、冷却機に加えて、ピンマシン等の捏和装置（Ｂユニット）、レスティングチューブ、又はホールディングチューブ等を使用してもよい。
<Rapid plasticization>
After the step of mixing the liquid oil and the fat other than the liquid oil, the mixture is pre-cooled to such an extent that fat crystals do not precipitate if necessary, and then the step of quenching and plasticizing is performed. Rapid cooling plasticization can be performed using a conventionally known cooling machine. As a conventionally known cooler, a closed continuous scraped tube chiller cooler (A unit) such as a combinator, a votator, a perfector, and a chemtator, a plate heat exchanger, or the like may be used. It may be carried out by a combination of a die cooler and a complexor of the type cooling machine. By performing rapid cooling plasticization, a plastic oil composition can be obtained. Moreover, in addition to the cooling machine, a kneading device (B unit) such as a pin machine, a resting tube, a holding tube, or the like may be used for rapid cooling and plasticization.
＜含気工程＞
本発明の一態様に係るＯ／Ｗ／Ｏ型酸性乳化液状食品の製造方法は、乳化工程の前に、最外相用油脂を含気させる含気工程を含んでもよい。
<Aerated process>
The method for producing an O/W/O type acidic emulsified liquid food according to one aspect of the present invention may include an aeration step of aerating the outermost phase fat and oil before the emulsification step.
最外相用油脂を含気させる方法は、特に限定されず、従来公知の方法を用いることができる。例えば、最外相用油脂に気体を吹き込みながら撹拌することで含気させてもよく、最外相用油脂と気体とが接触するように、ミキサー等を用いて泡立てることで含気させてもよい。また、最外相用油脂を含気する方法として、窒素ガス等の不活性ガスを充填させる方法も挙げられる。 The method for aerating the outermost phase oil and fat is not particularly limited, and conventionally known methods can be used. For example, air may be added by stirring while blowing air into the outermost phase fat, or air may be added by whipping using a mixer or the like so that the outermost phase fat and gas come into contact with each other. In addition, as a method of impregnating the oil for the outermost phase, there is a method of filling an inert gas such as nitrogen gas.
以下、本発明について、実施例、比較例に基づき具体的に説明する。なお、本発明は、これらに限定するものではない。 Hereinafter, the present invention will be specifically described based on examples and comparative examples. In addition, this invention is not limited to these.
本発明の一実施例について以下に説明する。 An embodiment of the invention is described below.
＜原料油脂＞
以下に、本実施例で用いた原料油脂を示す。
<Raw material oil>
The raw fats and oils used in the examples are shown below.
（液油）
菜種油：市販品を用いた。
(liquid oil)
Rapeseed oil: A commercially available product was used.
（液油以外の油脂）
パーム油：市販品を用いた。
(Oils and fats other than liquid oil)
Palm oil: A commercial product was used.
パームステアリン：ヨウ素価３３のものを用いた。 Palm stearin: one with an iodine value of 33 was used.
エステル交換油１：以下の方法で調製したものを用いた。 Transesterified oil 1: An oil prepared by the following method was used.
パーム分別軟質部（ヨウ素価５６）を１１０℃に加熱し、十分に脱水させた後、化学触媒としてナトリウムメチラートを油脂量の０．０８質量％添加し、減圧下、１００℃で０．５時間攪拌しながらエステル交換反応を行った。エステル交換反応後、水洗して触媒を除去し、活性白土を用いて脱色し、さらに脱臭を行って、エステル交換油１を得た。 After heating the soft part of palm fraction (iodine value 56) to 110 ° C. and dehydrating it sufficiently, sodium methylate as a chemical catalyst is added in an amount of 0.08% by mass based on the amount of fat and oil. The transesterification reaction was carried out while stirring for hours. After the transesterification reaction, the reaction product was washed with water to remove the catalyst, decolored using activated clay, and further deodorized to obtain transesterified oil 1.
エステル交換油２：以下の方法で調製したものを用いた。 Transesterified oil 2: An oil prepared by the following method was used.
原料油脂としてパーム油を６０質量部、ヤシ油を２０質量部、及び菜種油を２０質量部混合したものを用いた以外は、エステル交換油１と同様の方法でエステル交換することで、エステル交換油２を得た。 Transesterified oil is transesterified in the same manner as transesterified oil 1, except that a mixture of 60 parts by mass of palm oil, 20 parts by mass of coconut oil, and 20 parts by mass of rapeseed oil is used as the raw material fat. got 2.
エステル交換油３：以下の方法で調製したものを用いた。 Transesterified oil 3: An oil prepared by the following method was used.
原料油脂としてパーム油を２０質量部、パーム核油を４０質量部、及びパーム極度硬化油（ヨウ素価０．１以下）を４０質量部混合したものを用いた以外は、エステル交換油１と同様の方法でエステル交換することで、エステル交換油３を得た。 Same as transesterified oil 1, except that a mixture of 20 parts by mass of palm oil, 40 parts by mass of palm kernel oil, and 40 parts by mass of extremely hardened palm oil (iodine value of 0.1 or less) was used as the raw material fat. A transesterified oil 3 was obtained by transesterification by the method.
菜種極度硬化油：ヨウ素価０．１以下のものを用いた。 Extremely hydrogenated rapeseed oil: one with an iodine value of 0.1 or less was used.
パーム極度硬化油：ヨウ素価０．１以下のものを用いた。 Extremely hardened palm oil: one with an iodine value of 0.1 or less was used.
ハイエルシンナタネ極度硬化油：ヨウ素価０．１以下のものを用いた。 Higher cinnamon extremely hardened oil: one with an iodine value of 0.1 or less was used.
＜固体脂含量の定量方法＞
可塑性油脂の固体脂含量は、基準油脂分析試験法２．２．９－２０１３に記載の方法で定量した。
<Method for quantifying solid fat content>
The solid fat content of the plastic fat was quantified by the method described in Standard Fat Analysis Test Method 2.2.9-2013.
＜トリアシルグリセロール（ＴＡＧ）の定量方法＞
（ガスクロマトグラフィーの条件）
カラム：Ｕｌｔｒａ ＡＬＬＯＹ－１（ＭＳ／ＨＴ）（ＦＲＯＮＴＩＥＲ ＬＡＢ製）
移動相：ヘリウムガス
注入温度：３８０℃
カラム温度：２８０℃で１分間、その後に４００℃で１０分間（昇温速度１０℃／分）
検出器：ＦＩＤ
検出器温度：４００℃
（定量方法）
トリウンデカノイン及びＣ５４～Ｃ６６の飽和トリアシルグリセロールをクロロホルムに溶解し、標準溶液を用意した。
<Method for quantifying triacylglycerol (TAG)>
(Gas chromatography conditions)
Column: Ultra ALLOY-1 (MS/HT) (manufactured by FRONTIER LAB)
Mobile phase: Helium gas Injection temperature: 380°C
Column temperature: 280°C for 1 minute, then 400°C for 10 minutes (heating rate 10°C/min)
Detector: FID
Detector temperature: 400°C
(quantification method)
Standard solutions were prepared by dissolving triundecanoin and C54-C66 saturated triacylglycerols in chloroform.
前記条件のガスクロマトグラフィーにおいて、トリウンデカノインの試料濃度当たりのクロマトグラム面積値に対する、Ｃ５４～Ｃ６６の飽和トリアシルグリセロールそれぞれの試料濃度当たりのクロマトグラム面積値の比（ファクター）を求めた。 In the gas chromatography under the above conditions, the ratio (factor) of the chromatogram area value per sample concentration of each saturated triacylglycerol of C54 to C66 to the chromatogram area value per sample concentration of triundecanoin was determined.
製造例及び比較製造例の可塑性油脂組成物を調製するのに用いた各原料油脂及び内部標準としてトリウンデカノインを溶解したクロロホルム溶液を試料溶液として、前記条件のガスクロマトグラフィー分析を行い、前記ファクターを基に、各原料油脂中のＣ５４～Ｃ６６の飽和トリアシルグリセロールの含有量を求めた。Ｃ５４～Ｃ６６の飽和トリアシルグリセロール量を合計することで、Ｃ５４以上の飽和トリアシルグリセロール量を求めた。 Gas chromatographic analysis under the above conditions was performed using each raw material fat used to prepare the plastic fat compositions of Production Examples and Comparative Production Examples and a chloroform solution in which triundecanoin was dissolved as an internal standard as a sample solution. Based on the factor, the content of C54-C66 saturated triacylglycerol in each raw material fat was determined. The amount of saturated triacylglycerols of C54 and higher was determined by totaling the amounts of saturated triacylglycerols of C54 to C66.
製造例及び比較製造例に含まれるＣ５４以上の飽和トリアシルグリセロール量は、各原料油脂の配合量および各原料油脂中のＣ５４以上のトリアシルグリセロール量に基づいて算出した。 The amount of C54 or higher saturated triacylglycerols contained in the production examples and comparative production examples was calculated based on the compounding amount of each raw material fat and the amount of C54 or higher triacylglycerol in each raw material fat.
［製造例１］
表１に示す配合で、液油及び液油以外の油脂を６０℃に加熱、溶解して混合した後に、冷却しながら練りを加えることで、製造例１の可塑性油脂組成物を作製した。
[Production Example 1]
The plastic oil composition of Production Example 1 was prepared by heating the liquid oil and fats other than the liquid oil according to the formulation shown in Table 1 to 60° C., dissolving and mixing, and kneading while cooling.
［製造例２～７、及び比較製造例１～９］
表１に示す配合量にした以外は製造例１と同様にして、製造例２～７、及び比較製造例１～９の可塑性油脂組成物を作製した。なお、製造例６は、製造例７の可塑性油脂組成物を作製した後に、さらに表１の組成になるように液油を注加して、混合することによって作製された可塑性油脂組成物である。つまり、本発明の一態様における可塑性油脂組成物を液油で希釈したものである。
Plastic oil and fat compositions of Production Examples 2 to 7 and Comparative Production Examples 1 to 9 were prepared in the same manner as in Production Example 1 except that the blending amounts shown in Table 1 were used. Production Example 6 is a plastic oil composition produced by producing the plastic oil composition of Production Example 7 and then adding liquid oil so as to have the composition shown in Table 1 and mixing. . That is, it is obtained by diluting the plastic fat composition according to one aspect of the present invention with liquid oil.
［実施例１］
＜Ｏ／Ｗ型酸性乳化液状食品＞
Ｏ／Ｗ型酸性乳化液状食品として、市販のマヨネーズ（キユーピー株式会社製、ｐＨ４．０）を使用した。
[Example 1]
<O/W type acidic emulsified liquid food>
Commercially available mayonnaise (manufactured by Kewpie Corporation, pH 4.0) was used as the O/W type acidic emulsified liquid food.
＜Ｏ／Ｗ／Ｏ型酸性乳化液状食品の製造方法＞
＜含気工程＞
製造例１の可塑性油脂組成物をホバートミキサーで６００秒間撹拌し、可塑性油脂組成物を含気させた。
<Method for producing O/W/O type acidic emulsified liquid food>
<Aerated process>
The plastic fat composition of Production Example 1 was stirred with a Hobart mixer for 600 seconds to aerate the plastic fat composition.
＜乳化工程＞
次いで、Ｏ／Ｗ型酸性乳化液状食品と可塑性油脂組成物との比（質量比）が７：３となる量で、Ｏ／Ｗ型酸性乳化液状食品を投入し、ホイッパーを用いて軽く撹拌することによって両者を混合して、実施例１のＯ／Ｗ／Ｏ型酸性乳化液状食品を作製した。
<Emulsification process>
Next, the O/W type acidic emulsified liquid food is added in an amount such that the ratio (mass ratio) between the O/W type acidic emulsified liquid food and the plastic oil composition is 7:3, and lightly stirred using a whipper. By mixing the two, the O/W/O type acidic emulsified liquid food of Example 1 was prepared.
［実施例２～７、比較例１～９］
最外相用油脂として、製造例２～６、及び比較製造例１～５、７～９の可塑性油脂組成物を使用したこと以外は、実施例１と同様にして、実施例２～６、及び比較例１～５、７～９のＯ／Ｗ／Ｏ型酸性乳化液状食品を作製した。
[Examples 2 to 7, Comparative Examples 1 to 9]
Examples 2 to 6, and Examples 2 to 6, and O/W/O type acidic emulsified liquid foods of Comparative Examples 1 to 5 and 7 to 9 were prepared.
また、最外相用油脂として、製造例７の可塑性油脂組成物を使用したこと、及び乳化工程の前に含気工程を行わなかったこと以外は、実施例１と同様にして、実施例７のＯ／Ｗ／Ｏ型酸性乳化液状食品を作製した。 In addition, in the same manner as in Example 1, except that the plastic oil composition of Production Example 7 was used as the outermost phase oil and fat, and the aeration step was not performed before the emulsification step, the oil of Example 7 was prepared. An O/W/O type acidic emulsified liquid food was prepared.
また、最外相用油脂として、比較製造例６の可塑性油脂組成物を使用したこと、及び含気工程において、可塑性油脂組成物を撹拌する時間を６８０秒間としたこと以外は、実施例１と同様にして、比較例６のＯ／Ｗ／Ｏ型酸性乳化液状食品を作製した。 In addition, the same as in Example 1, except that the plastic oil composition of Comparative Production Example 6 was used as the outermost phase oil, and that the plastic oil composition was stirred for 680 seconds in the air-containing step. Then, an O/W/O type acidic emulsified liquid food of Comparative Example 6 was prepared.
＜撥水性の評価＞
実施例１～７、及び比較例１～９の各Ｏ／Ｗ／Ｏ型酸性乳化液状食品を平板上に薄く塗り広げ、その上にスポイト（Ｋａｒｔｅｌｌ Ｓ.ｐ.Ａ.製、パスツールピペット３ｍｌ非無菌）で水を１滴（０．０３ｇ）落とし、撥水性の有無を下記評価基準により目視で評価した。その水滴の形が丸く球状になっている場合、撥水性有りと判断した。撥水できていない場合は、水滴が球状にならず、滲む、又は水が白濁した。
<Evaluation of water repellency>
Each O/W/O type acidic emulsified liquid food of Examples 1 to 7 and Comparative Examples 1 to 9 was spread thinly on a flat plate, and a dropper (manufactured by Kartell S.p.A., Pasteur pipette 3 ml 1 drop (0.03 g) of water was dropped on the non-sterile), and the presence or absence of water repellency was visually evaluated according to the following evaluation criteria. When the shape of the water droplets was round and spherical, it was determined that water repellency was present. When the water repellency was not achieved, the water droplets did not form a spherical shape, and the water spread or became cloudy.
＜撥水性の評価基準＞
○：十分撥水した。具体的には、水滴の形状が、球状、又は、少し扁平して水平方向から見たときに楕円となる形状で維持された。
△：○よりは弱いが、撥水した。具体的には、水滴の形状が○より扁平したが、白濁したり、濁ったりはしなかった。
×：撥水しなかった。具体的には、水滴が球状を維持せずに広がり、白濁したり濁ったりした。
<Evaluation Criteria for Water Repellency>
○: Sufficiently water-repellent. Specifically, the shape of the water droplet was maintained in a spherical shape, or a slightly flattened shape that became an ellipse when viewed from the horizontal direction.
Δ: Less water repellent than ◯. Specifically, the shape of the water droplets was flatter than ◯, but did not become cloudy or turbid.
x: No water repellency. Specifically, the water droplets spread without maintaining their spherical shape, and became cloudy or cloudy.
＜呈味性の評価＞
パネラーが実施例１～７、及び比較例１～９の各Ｏ／Ｗ／Ｏ型酸性乳化液状食品を喫食して、下記評価基準により呈味性を評価した。
<Evaluation of taste>
A panelist ate each of the O/W/O type acidic emulsified liquid foods of Examples 1 to 7 and Comparative Examples 1 to 9, and evaluated the taste according to the following evaluation criteria.
＜呈味性の評価基準＞
◎：О／Ｗ型酸性乳化液状食品のみずみずしい風味を最も強く感じた。
○：◎よりも弱いが、О／Ｗ型酸性乳化液状食品のみずみずしい風味を強く感じた。
△：穏やかに感じた。
×：感じなかった。
<Evaluation Criteria for Taste>
A: The fresh flavor of the O/W type acidic emulsified liquid food was felt most strongly.
◯: weaker than ⊚, but the fresh flavor of the O/W type acidic emulsified liquid food was felt strongly.
△: Felt calm.
x: Not felt.
＜ｐＨの評価＞
実施例１～７、及び比較例１～９の各Ｏ／Ｗ／Ｏ型酸性乳化液状食品のｐＨを測定した。
<Evaluation of pH>
The pH of each O/W/O type acidic emulsified liquid food of Examples 1 to 7 and Comparative Examples 1 to 9 was measured.
＜評価の結果＞
実施例１～７、及び比較例１～９の各Ｏ／Ｗ／Ｏ型酸性乳化液状食品の評価の結果を表２に示す。
Table 2 shows the evaluation results of the O/W/O type acidic emulsified liquid foods of Examples 1 to 7 and Comparative Examples 1 to 9.
＜Ｏ／Ｗ／Ｏ型酸性乳化液状食品を含む食品＞
［実施例８］
実施例５のＯ／Ｗ／Ｏ型酸性乳化液状食品と加熱凝固卵の截断物とを３：７（質量比）で混合し、タマゴサラダを得た。得られたタマゴサラダを食パン表面に塗布した。得られた食パンを実施例８の食品とした。
<Food containing O/W/O type acidic emulsified liquid food>
[Example 8]
The O/W/O type acidic emulsified liquid food of Example 5 and the chopped heat-coagulated egg were mixed at a ratio of 3:7 (mass ratio) to obtain an egg salad. The resulting egg salad was applied to the surface of bread. The obtained bread was used as the food of Example 8.
［実施例９］
実施例５のＯ／Ｗ／Ｏ型酸性乳化液状食品とツナとを３：７（質量比）で混合し、ツナサラダを得た。得られたツナサラダをフィリングとして用いたおにぎりを作製した。得られたおにぎりを実施例９の食品とした。
[Example 9]
The O/W/O type acidic emulsified liquid food of Example 5 and tuna were mixed at a ratio of 3:7 (mass ratio) to obtain a tuna salad. A rice ball was prepared using the obtained tuna salad as a filling. The obtained rice ball was used as the food of Example 9.
［実施例１０］
実施例５のＯ／Ｗ／Ｏ型酸性乳化液状食品と加熱処理済のタマネギとを３：７（質量比）で混合し、サラダを作製した。得られたサラダを実施例１０の食品とした。
[Example 10]
The O/W/O type acidic emulsified liquid food of Example 5 and the heat-treated onions were mixed at a ratio of 3:7 (mass ratio) to prepare a salad. The resulting salad was used as the food of Example 10.
［実施例１１］
実施例５のＯ／Ｗ／Ｏ型酸性乳化液状食品と千切りされた生のキュウリとを３：７（質量比）で混合し、サラダを作製した。得られたサラダを実施例１１の食品とした。
[Example 11]
The O/W/O type acidic emulsified liquid food of Example 5 and shredded raw cucumber were mixed at a ratio of 3:7 (mass ratio) to prepare a salad. The resulting salad was used as the food of Example 11.
［実施例１２］
実施例５のＯ／Ｗ／Ｏ型酸性乳化液状食品と千切りされた生のダイコンとを３：７（質量比）で混合し、サラダを作製した。得られたサラダを実施例１２の食品とした。
[Example 12]
The O/W/O type acidic emulsified liquid food of Example 5 and shredded raw radish were mixed at a ratio of 3:7 (mass ratio) to prepare a salad. The resulting salad was used as the food of Example 12.
［実施例１３］
実施例５のＯ／Ｗ／Ｏ型酸性乳化液状食品と千切りされた生のキャベツとを３：７（質量比）で混合し、サラダを作製した。得られたサラダを実施例１３の食品とした。
[Example 13]
The O/W/O type acidic emulsified liquid food of Example 5 and shredded raw cabbage were mixed at a ratio of 3:7 (mass ratio) to prepare a salad. The resulting salad was used as the food of Example 13.
＜呈味性の評価＞
パネラーが実施例８～１３の各食品を喫食して、下記評価基準により呈味性を評価した。
<Evaluation of taste>
A panelist ate each of the foods of Examples 8 to 13 and evaluated the taste according to the following evaluation criteria.
＜呈味性の評価基準＞
○：Ｏ／Ｗ／Ｏ型酸性乳化液状食品と他の食品材料との間の水分移行が少なく、他の食品材料本来の食感、呈味が感じられた。
×：Ｏ／Ｗ／Ｏ型酸性乳化液状食品と他の食品材料との間の水分移行が多く、他の食品材料本来の食感、呈味が感じられなかった。
<Evaluation Criteria for Taste>
○: There was little migration of water between the O/W/O type acidic emulsified liquid food and other food materials, and the original texture and taste of the other food materials were felt.
x: There was a lot of water migration between the O/W/O type acidic emulsified liquid food and other food materials, and the original texture and taste of other food materials were not felt.
［実施例１４］
実施例５のＯ／Ｗ／Ｏ型酸性乳化液状食品をお好み焼きソースが塗布されたお好み焼き表面に線を描くようにトッピングした。得られたお好み焼きを実施例１４の食品とした。
[Example 14]
The O/W/O type acidic emulsified liquid food of Example 5 was topped so as to draw a line on the surface of the okonomiyaki coated with the okonomiyaki sauce. The obtained okonomiyaki was used as the food of Example 14.
＜外観の評価＞
パネラーが実施例１４の各食品を肉眼で観察して、下記評価基準により食品の外観を評価した。
<Appearance evaluation>
A panelist observed each food of Example 14 with the naked eye and evaluated the appearance of the food according to the following evaluation criteria.
＜外観の評価基準＞
○：Ｏ／Ｗ／Ｏ型酸性乳化液状食品が他の食品材料に対して滲出せず、線描きの形状が維持された。
×：Ｏ／Ｗ／Ｏ型酸性乳化液状食品が他の食品材料に対して滲出し、線描きの形状が維持されなかった。
<Appearance evaluation criteria>
◯: The O/W/O type acidic emulsified liquid food did not exude to other food materials, and the drawn shape was maintained.
x: The O/W/O type acidic emulsified liquid food oozed out into other food materials, and the drawn shape was not maintained.
実施例８～１３の食品の呈味性の評価結果、及び実施例１４の食品の外観の評価結果を表３に示す。 Table 3 shows the evaluation results of the taste of the foods of Examples 8 to 13 and the evaluation results of the appearance of the food of Example 14.
表２に示したように、Ｏ／Ｗ型酸性乳化液状食品、及び、最外油相に可塑性油脂組成物を含む、Ｏ／Ｗ／Ｏ型酸性乳化液状食品であって、前記可塑性油脂組成物は、前記可塑性油脂組成物に含まれる油脂の総量に対して、液油を５０質量％以上、９０質量％未満含み、５℃での固体脂含量が、３．０質量％以上、１５質量％以下であり、２５℃での固体脂含量が、前記５℃での固体脂含量より０．５０質量％以上、８．０質量％以下少なく、前記可塑性油脂組成物に含まれる油脂の総量に対して、総炭素数５４以上の飽和トリアシルグリセロールを１．０質量％以上、１０質量％以下含むＯ／Ｗ／Ｏ型酸性乳化液状食品は、良好な撥水性と呈味性とを両立することができることが示された。 As shown in Table 2, an O/W type acidic emulsified liquid food and an O/W/O type acidic emulsified liquid food containing a plastic oil composition in the outermost oil phase, wherein the plastic oil composition contains 50% by mass or more and less than 90% by mass of liquid oil with respect to the total amount of fats and oils contained in the plastic fat composition, and the solid fat content at 5 ° C. is 3.0% by mass or more and 15% by mass below, and the solid fat content at 25°C is 0.50% by mass or more and 8.0% by mass or less less than the solid fat content at 5°C, relative to the total amount of fats and oils contained in the plastic fat composition Therefore, an O/W/O type acidic emulsified liquid food containing 1.0% by mass or more and 10% by mass or less of a saturated triacylglycerol having a total carbon number of 54 or more has both good water repellency and taste. was shown to be possible.
また、表３に示したように、上記性質を有するＯ／Ｗ／Ｏ型酸性乳化液状食品を食品材料として用いることで、接触する他の食品材料との間の水分移行が抑制され、他の食品素材本来の食感を感じさせることができる食品を提供することが可能であることも示された。 In addition, as shown in Table 3, by using the O/W/O type acidic emulsified liquid food having the above properties as a food material, moisture migration between other food materials in contact is suppressed, It was also shown that it is possible to provide a food that allows one to feel the original texture of the food material.
製造例、参考製造例及び比較製造例の可塑性油脂組成物を調製するのに用いた各原料油脂及び内部標準としてトリウンデカノインを溶解したクロロホルム溶液を試料溶液として、前記条件のガスクロマトグラフィー分析を行い、前記ファクターを基に、各原料油脂中のＣ５４～Ｃ６６の飽和トリアシルグリセロールの含有量を求めた。Ｃ５４～Ｃ６６の飽和トリアシルグリセロール量を合計することで、Ｃ５４以上の飽和トリアシルグリセロール量を求めた。 Gas chromatographic analysis under the above conditions, using each raw fat used to prepare the plastic fat compositions of Production Examples , Reference Production Examples, and Comparative Production Examples and a chloroform solution in which triundecanoin as an internal standard was dissolved as a sample solution. Based on the above factors, the content of C54-C66 saturated triacylglycerols in each raw material fat was determined. The amount of saturated triacylglycerols of C54 and higher was determined by totaling the amounts of saturated triacylglycerols of C54 to C66.
製造例、参考製造例及び比較製造例に含まれるＣ５４以上の飽和トリアシルグリセロール量は、各原料油脂の配合量および各原料油脂中のＣ５４以上のトリアシルグリセロール量に基づいて算出した。 The amounts of C54 or higher saturated triacylglycerols contained in Production Examples , Reference Production Examples, and Comparative Production Examples were calculated based on the compounding amounts of each raw material fat and the amount of C54 or higher triacylglycerols in each raw material fat.
［製造例２～５、７、参考製造例１、及び比較製造例１～９］
表１に示す配合量にした以外は製造例１と同様にして、製造例２～５、７、参考製造例１、及び比較製造例１～９の可塑性油脂組成物を作製した。なお、参考製造例１は、製造例７の可塑性油脂組成物を作製した後に、さらに表１の組成になるように液油を注加して、混合することによって作製された可塑性油脂組成物である。つまり、本発明の一態様における可塑性油脂組成物を液油で希釈したものである。
Plastic oil and fat compositions of Production Examples 2 to 5 and 7, Reference Production Example 1, and Comparative Production Examples 1 to 9 were prepared in the same manner as in Production Example 1 except that the blending amounts shown in Table 1 were used. In addition, Reference Production Example 1 is a plastic oil composition produced by producing the plastic oil composition of Production Example 7, then adding liquid oil so as to have the composition shown in Table 1, and mixing. be. That is, it is obtained by diluting the plastic fat composition according to one aspect of the present invention with liquid oil.
［実施例２～５、７、参考例１、比較例１～９］
最外相用油脂として、製造例２～５、参考製造例１、及び比較製造例１～５、７～９の可塑性油脂組成物を使用したこと以外は、実施例１と同様にして、実施例２～５、参考例１、及び比較例１～５、７～９のＯ／Ｗ／Ｏ型酸性乳化液状食品を作製した。
[Examples 2 to 5, 7, Reference Example 1, Comparative Examples 1 to 9]
In the same manner as in Example 1, except that the plastic oil and fat compositions of Production Examples 2 to 5, Reference Production Example 1, and Comparative Production Examples 1 to 5 and 7 to 9 were used as the outermost phase oil and fat. 2 to 5, Reference Example 1, and Comparative Examples 1 to 5 and 7 to 9, O/W/O type acidic emulsified liquid foods were prepared.
＜撥水性の評価＞
実施例１～５、７、参考例１、及び比較例１～９の各Ｏ／Ｗ／Ｏ型酸性乳化液状食品を平板上に薄く塗り広げ、その上にスポイト（Ｋａｒｔｅｌｌ Ｓ.ｐ.Ａ.製、パスツールピペット３ｍｌ非無菌）で水を１滴（０．０３ｇ）落とし、撥水性の有無を下記評価基準により目視で評価した。その水滴の形が丸く球状になっている場合、撥水性有りと判断した。撥水できていない場合は、水滴が球状にならず、滲む、又は水が白濁した。
<Evaluation of water repellency>
Each of the O/W/O type acidic emulsified liquid foods of Examples 1 to 5, 7, Reference Example 1, and Comparative Examples 1 to 9 was spread thinly on a flat plate, and a dropper (Kartell SpA. One drop (0.03 g) of water was dropped on the sample with a Pasteur pipette (3 ml, nonsterile), and the presence or absence of water repellency was visually evaluated according to the following evaluation criteria. When the shape of the water droplets was round and spherical, it was determined that water repellency was present. When the water repellency was not achieved, the water droplets did not form a spherical shape, and the water spread or became cloudy.
＜呈味性の評価＞
パネラーが実施例１～５、７、参考例１、及び比較例１～９の各Ｏ／Ｗ／Ｏ型酸性乳化液状食品を喫食して、下記評価基準により呈味性を評価した。
<Evaluation of taste>
A panelist ate each of the O/W/O type acidic emulsified liquid foods of Examples 1 to 5 and 7, Reference Example 1, and Comparative Examples 1 to 9, and evaluated the taste according to the following evaluation criteria.
＜ｐＨの評価＞
実施例１～５、７、参考例１、及び比較例１～９の各Ｏ／Ｗ／Ｏ型酸性乳化液状食品のｐＨを測定した。
<Evaluation of pH>
The pH of each O/W/O type acidic emulsified liquid food of Examples 1 to 5, 7, Reference Example 1, and Comparative Examples 1 to 9 was measured.
＜評価の結果＞
実施例１～５、７、参考例１、及び比較例１～９の各Ｏ／Ｗ／Ｏ型酸性乳化液状食品の評価の結果を表２に示す。
Table 2 shows the evaluation results of the O/W/O type acidic emulsified liquid foods of Examples 1 to 5 and 7, Reference Example 1, and Comparative Examples 1 to 9.
Claims (6)
前記可塑性油脂組成物は、
前記可塑性油脂組成物に含まれる油脂の総量に対して、液油を５０質量％以上、９０質量％未満含み、
５℃での固体脂含量が、３．０質量％以上、１５質量％以下であり、
２５℃での固体脂含量が、前記５℃での固体脂含量より０．５０質量％以上、８．０質量％以下少なく、
前記可塑性油脂組成物に含まれる油脂の総量に対して、総炭素数５４以上の飽和トリアシルグリセロールを１．０質量％以上、１０質量％以下含むことを特徴とする、Ｏ／Ｗ／Ｏ型酸性乳化液状食品。 An O/W type acidic emulsified liquid food and an O/W/O type acidic emulsified liquid food containing a plastic oil composition in the outermost oil phase,
The plastic oil composition is
Containing 50% by mass or more and less than 90% by mass of liquid oil relative to the total amount of fats and oils contained in the plastic oil composition,
Solid fat content at 5 ° C. is 3.0% by mass or more and 15% by mass or less,
The solid fat content at 25°C is 0.50% by mass or more and 8.0% by mass or less less than the solid fat content at 5°C,
An O/W/O type characterized by containing 1.0% by mass or more and 10% by mass or less of a saturated triacylglycerol having a total carbon number of 54 or more based on the total amount of fats and oils contained in the plastic fat composition. Acidic emulsified liquid food.
前記可塑性油脂組成物は、
前記可塑性油脂組成物に含まれる油脂の総量に対して、液油を５０質量％以上、９０質量％未満含み、
５℃での固体脂含量が、３．０質量％以上、１５質量％以下であり、
２５℃での固体脂含量が、前記５℃での固体脂含量より０．５０質量％以上、８．０質量％以下少なく、
前記可塑性油脂組成物に含まれる油脂の総量に対して、総炭素数５４以上の飽和トリアシルグリセロールを１．０質量％以上、１０質量％以下含むことを特徴とする、Ｏ／Ｗ／Ｏ型酸性乳化液状食品の製造方法。 including an emulsifying step of emulsifying an O/W type acidic emulsified liquid food and an outermost phase fat containing a plastic fat composition;
The plastic oil composition is
Containing 50% by mass or more and less than 90% by mass of liquid oil relative to the total amount of fats and oils contained in the plastic oil composition,
Solid fat content at 5 ° C. is 3.0% by mass or more and 15% by mass or less,
The solid fat content at 25°C is 0.50% by mass or more and 8.0% by mass or less less than the solid fat content at 5°C,
An O/W/O type characterized by containing 1.0% by mass or more and 10% by mass or less of a saturated triacylglycerol having a total carbon number of 54 or more based on the total amount of fats and oils contained in the plastic fat composition. A method for producing an acidic emulsified liquid food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021040827A JP6974674B1 (en) | 2021-03-12 | 2021-03-12 | Manufacturing method of O / W / O type acidic emulsified liquid food, food and O / W / O type acidic emulsified liquid food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021040827A JP6974674B1 (en) | 2021-03-12 | 2021-03-12 | Manufacturing method of O / W / O type acidic emulsified liquid food, food and O / W / O type acidic emulsified liquid food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP6974674B1 JP6974674B1 (en) | 2021-12-01 |
| JP2022140142A true JP2022140142A (en) | 2022-09-26 |
Family
ID=78766787
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2021040827A Active JP6974674B1 (en) | 2021-03-12 | 2021-03-12 | Manufacturing method of O / W / O type acidic emulsified liquid food, food and O / W / O type acidic emulsified liquid food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6974674B1 (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07313055A (en) * | 1994-03-31 | 1995-12-05 | Nippon Oil & Fats Co Ltd | Multiphase emulsion type fat and oil composition containing dha |
| JPH08112075A (en) * | 1994-08-23 | 1996-05-07 | Asahi Denka Kogyo Kk | Acidic paste-state o/w-type emulsified oil and fat for salad |
| JPH09315955A (en) * | 1996-05-27 | 1997-12-09 | Lion Corp | O/w/o type emulsion composition and base agent for food and medicine |
| JP2003204753A (en) * | 2001-11-06 | 2003-07-22 | Kao Corp | Triglyceride composition |
| JP2011254777A (en) * | 2010-06-11 | 2011-12-22 | Ueda Oils & Fats Mfg Co Ltd | Oil and fat for emulsified food, and emulsified food |
| JP2015228810A (en) * | 2014-06-04 | 2015-12-21 | 不二製油グループ本社株式会社 | Water-in-oil type emulsion |
| WO2016084264A1 (en) * | 2014-11-28 | 2016-06-02 | キユーピー株式会社 | Acidic emulsified seasoning |
| JP2017000026A (en) * | 2015-06-05 | 2017-01-05 | キユーピー株式会社 | vegetable salad |
| JP2017000033A (en) * | 2015-06-05 | 2017-01-05 | キユーピー株式会社 | Egg salad |
-
2021
- 2021-03-12 JP JP2021040827A patent/JP6974674B1/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07313055A (en) * | 1994-03-31 | 1995-12-05 | Nippon Oil & Fats Co Ltd | Multiphase emulsion type fat and oil composition containing dha |
| JPH08112075A (en) * | 1994-08-23 | 1996-05-07 | Asahi Denka Kogyo Kk | Acidic paste-state o/w-type emulsified oil and fat for salad |
| JPH09315955A (en) * | 1996-05-27 | 1997-12-09 | Lion Corp | O/w/o type emulsion composition and base agent for food and medicine |
| JP2003204753A (en) * | 2001-11-06 | 2003-07-22 | Kao Corp | Triglyceride composition |
| JP2011254777A (en) * | 2010-06-11 | 2011-12-22 | Ueda Oils & Fats Mfg Co Ltd | Oil and fat for emulsified food, and emulsified food |
| JP2015228810A (en) * | 2014-06-04 | 2015-12-21 | 不二製油グループ本社株式会社 | Water-in-oil type emulsion |
| WO2016084264A1 (en) * | 2014-11-28 | 2016-06-02 | キユーピー株式会社 | Acidic emulsified seasoning |
| JP2017000026A (en) * | 2015-06-05 | 2017-01-05 | キユーピー株式会社 | vegetable salad |
| JP2017000033A (en) * | 2015-06-05 | 2017-01-05 | キユーピー株式会社 | Egg salad |
Also Published As
| Publication number | Publication date |
|---|---|
| JP6974674B1 (en) | 2021-12-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6225278B2 (en) | Plastic oil composition | |
| TWI733878B (en) | Composition for suppressing unpleasant smell of food, method for producing the same, food containing the composition, and method for suppressing unpleasant smell of food | |
| JP2003079314A (en) | Oil and fat composition with good flavor, and method for producing the same | |
| JP5917262B2 (en) | Oil composition | |
| JP2011109948A (en) | Acid liquid seasoning and method for producing the same | |
| JPH038431A (en) | Oil-in-water type emulsified composition | |
| JP2005060614A (en) | Fats and oils with improved creaming properties | |
| JP6974674B1 (en) | Manufacturing method of O / W / O type acidic emulsified liquid food, food and O / W / O type acidic emulsified liquid food | |
| JP3916317B2 (en) | Water-in-oil emulsified fat composition | |
| TW202245619A (en) | Umami-enhancing agent, umami-enhancing oil/fat composition, umami-enhancing method for edible composition, and method for manufacturing umami-enhancing agent | |
| JP2004254588A (en) | Oil and fat composition | |
| JP7315300B2 (en) | OIL COMPOSITION FOR PROCESSED MARINE FOOD AND PLASTIC OIL AND FATS USING IT AND PROCESSED MARINE FOOD | |
| JP6966610B1 (en) | Plastic fat and oil compositions, O / W / O emulsified compositions and foods | |
| JP6458360B2 (en) | Water-in-oil emulsion | |
| JP6203778B2 (en) | High oil-in-water type emulsified oil composition | |
| JP7109720B2 (en) | O/W/O type food, food and method for producing O/W/O type food | |
| JPH03236734A (en) | Water-in-oil type emulsified oils and fats composition for kneading | |
| JP6472971B2 (en) | Oil composition for ruu | |
| JP2013039142A (en) | Acidic liquid seasoning | |
| JP7150397B2 (en) | Oil and fat composition for white sauce | |
| JP7242379B2 (en) | fat composition | |
| JP2022151720A (en) | Sweetness promoter, fat composition for sweetness promoter, sweetness promoting method of food composition, and manufacturing method of sweetness promoter | |
| JPH0739303A (en) | Production of water-in-oil type emulsified fat and oil composition | |
| JP6882844B2 (en) | Oil composition for processed animal foods | |
| WO2023157858A1 (en) | Oil or fat composition for rich flavor enhancement |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20210409 |
|
| A871 | Explanation of circumstances concerning accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A871 Effective date: 20210409 |
|
| A975 | Report on accelerated examination |
Free format text: JAPANESE INTERMEDIATE CODE: A971005 Effective date: 20210430 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20210629 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20210820 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20210831 |
|
| A711 | Notification of change in applicant |
Free format text: JAPANESE INTERMEDIATE CODE: A711 Effective date: 20210927 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20210928 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A821 Effective date: 20210927 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6974674 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |