JP2022151026A - Emulsion seasoning - Google Patents

Abstract

To suppress harsh taste peculiar to potassium even while potassium at a high concentration is contained.SOLUTION: A W/O type emulsion seasoning contains potassium, edible oil and a specific emulsifier, and realizes suppression in a sodium intake and an increase in a potassium intake, and can suppress harsh taste peculiar to potassium. The emulsion seasoning exhibits extremely excellent effect in a frozen food use due to quickly returning to an emulsion state by thawing even being once frozen, and retaining a function of suppressing harsh taste of potassium.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to an emulsified seasoning that suppresses the bitterness of potassium chloride.

Potassium plays an important role in the body, such as maintaining intracellular osmotic pressure and water retention, and is also attracting attention in terms of preventing hypertension because it also has a sodium excretion effect.

According to the Dietary Reference Intakes for Japanese (2020 version), men aged 18 and over are 2,500 mg/day (target 3,000 mg/day), and women aged 18 and over are 2,000 mg/day (target 2,600 mg/day). Many nutrient-enriched foods contain 1/3 of the daily potassium requirement (833 mg or more for men aged 18 and over).

However, potassium chloride, which is the cheapest and most readily available potassium compound, has a strong off-taste (acrid taste), and there is a limit to the amount that can be added. Therefore, a method of suppressing the harsh taste by adding a masking agent such as amino acid or inosinic acid has been investigated. For example, Patent Document 1 discloses a method of combining potassium chloride with an amino acid or a salt thereof.

However, the flavor of conventional potassium-containing foods has not reached a level that satisfies consumers.

Japanese Patent Application Laid-Open No. 2019-062778

An object of the present invention is to suppress the harsh taste peculiar to potassium while containing a high concentration of potassium.

The present inventors have found that the present invention can be realized with a W/O emulsified seasoning containing potassium, edible fat and oil, and a specific emulsifier.

That is, one embodiment of the present invention is a W/O emulsified seasoning containing potassium, edible fat and oil, and an emulsifier,
The emulsified seasoning is characterized in that the emulsifier is a condensed ricinoleic acid ester, and the mass ratio of the edible fat content to the water content (edible fat/water) is 0.4 to 2.0.

One embodiment relates to the above emulsified seasoning, characterized in that the content of the condensed ricinoleic acid ester is 0.05-5.0% by mass.

One embodiment is a W/O emulsified seasoning containing potassium, edible fat and oil, and an emulsifier, wherein the emulsifier is soybean lecithin, and the mass ratio of the edible fat content and the water content (edible fat/water) is from 0.5 to 2.0.

One embodiment relates to the emulsified seasoning, wherein the emulsifier is soybean lecithin, and the content of soybean lecithin is 0.003-5.0% by mass.

Completion of the present invention makes it possible to suppress sodium intake, increase potassium intake, and suppress the harsh taste peculiar to potassium. In addition, even if the emulsified seasoning according to the present invention is once frozen, it quickly returns to an emulsified state when thawed, and can maintain the function of suppressing the harsh taste of potassium, so it is extremely excellent for frozen food applications. Effective.

Hereinafter, emulsified seasonings according to embodiments of the present invention will be specifically described.

Emulsified seasoning The emulsified seasoning is at least a W/O type (water-in-oil type) emulsion. By wrapping potassium (potassium aqueous solution), which is the cause of the harsh taste, in edible fats and oils, it is possible to inhibit the action of potassium on the taste buds and suppress the harsh taste peculiar to potassium.

Emulsified seasonings consist of potassium, edible fats and oils, and emulsifiers.

The potassium compound serving as a potassium supply source may be any water-soluble potassium compound that can be used for food applications. Specifically, inorganic salts such as potassium chloride, potassium iodide, and potassium hydroxide, Examples thereof include organic acid salts such as potassium glutamate, potassium gluconate, tripotassium citrate and potassium lactate.

In the present invention, the potassium compound is dissolved in water and used as an aqueous solution. The potassium concentration in the aqueous solution is not particularly limited, but considering the problem of the present invention of providing a seasoning with a high potassium concentration, the potassium concentration in the aqueous solution is preferably 5% or more and 20% or less.

Edible oils and fats are not particularly limited as long as they are generally distributed as edible oils, but from the viewpoint of enhancing the stability of the emulsified state, edible oils and fats that are liquid at room temperature (25° C.) are preferable. Specific examples include palm olein oil, rapeseed oil, sesame oil, corn oil, and castor oil.

Emulsifiers are condensed ricinoleic acid esters or soy lecithin. By using a condensed ricinoleic acid ester or soybean lecithin as an emulsifier, a highly stable emulsion can be produced even when an aqueous solution with a high potassium concentration is used.

(Emulsified seasoning using condensed ricinoleic acid ester)
In one embodiment, when the emulsifier uses a condensed ricinoleic acid ester as the emulsifier, the mass ratio of edible fat and water (edible fat/water) in the emulsified seasoning must be 0.4 to 2.0, and 0.5 ~1.5 is preferred. If the mass ratio of edible oil and water is less than 0.4, the amount of edible oil is too small to maintain the W/O emulsified state.

On the other hand, when the mass ratio of edible fat and water exceeds 2.0, the emulsified state is stable. However, when the water content in the emulsified seasoning is small, the amount of potassium that can be added to the emulsified seasoning also decreases. Therefore, when the mass ratio of edible fats and oils to water exceeds 2.0, the problem of the present invention of realizing a seasoning with a high potassium concentration cannot be solved.

In one embodiment, the content of the condensed ricinoleate (emulsifier) in the emulsified seasoning is preferably 0.05-1.0% by mass. If the content of the condensed ricinoleic acid ester is less than 0.05% by mass, the amount of the emulsifier is too small to maintain the W/O type emulsified state.

On the other hand, when the content of the condensed ricinoleic acid ester exceeds 1.0% by mass, the emulsified state is stabilized, but the offensive taste peculiar to the emulsifier becomes stronger, and the flavor of the emulsified seasoning deteriorates, which is not preferable.

Condensed ricinoleic acid esters include tetraglycene condensed ricinoleic acid esters, hexaglycene condensed ricinoleic acid esters, polyglycene condensed ricinoleic acid esters, and the like, and polyglycene condensed ricinoleic acid esters are preferred from the viewpoint of emulsion stability.

(Emulsified seasoning using soybean lecithin)
In one embodiment, when soybean lecithin is used as the emulsifier, the mass ratio of edible oil and water (edible oil/water) in the emulsified seasoning must be 0.5 to 2.0, and 0.6 to 1.5. It is preferable to If the mass ratio of edible oil and water is less than 0.5, the amount of edible oil is too small to maintain the W/O emulsified state.

On the other hand, when the mass ratio of edible fat and water exceeds 2.0, the emulsified state is stable. However, when the water content in the emulsified seasoning is small, the amount of potassium that can be added to the emulsified seasoning also decreases. Therefore, when the mass ratio of edible fat and water exceeds 2.0, the problem of the present invention of realizing a seasoning with a high potassium concentration cannot be solved.

In one embodiment, the content of soybean lecithin (emulsifier) in the emulsified seasoning is preferably 0.003-5.0% by mass. If the soybean lecithin content is less than 0.003% by mass, the amount of emulsifier is too small to maintain the W/O emulsified state.

On the other hand, when the content of soybean lecithin exceeds 5.0% by mass, the emulsified state is stable, but the offensive taste peculiar to the emulsifier becomes stronger, and the flavor of the emulsified seasoning deteriorates, which is not preferable. Condensed ricinoleic acid esters tend to have a weaker meaning than soybean lecithin.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples. In addition, "%" described below represents "% by mass" unless otherwise specified.

(Prototype example 1)
3.2 g of polyglycerol condensed ricinoleate (CRS-75, manufactured by Sakamoto Yakuhin Co., Ltd., described as "condensed ricinoleate" in Table 1) was mixed with 160 g of palm olein (Univer NS, manufactured by Fuji Oil Co., Ltd.). to adjust the oil phase. Separately from the oil phase, 40 g of potassium chloride was dissolved in 130 g of water to prepare an aqueous phase (potassium chloride aqueous solution). While stirring the oil phase with a homomixer (12,000 rpm, manufactured by Primix), 10 g of the water phase was added at intervals of 15 seconds, and after the addition was completed, the mixture was further stirred for 5 minutes to prepare the emulsified seasoning (prototype example 1). manufactured.

Prototype Examples 2 to 8 were produced under the same conditions as in Prototype Example 1, except that the amount of the aqueous phase or the amount of polyglycerol condensed ricinoleate was changed as shown in Table 1. Since the pace of adding the water phase to the oil phase is "10 g each at 15 second intervals", the time required to complete the addition of the water phase differs between Prototype Example 1 and Prototype Examples 2 to 4.

(Emulsion stability evaluation)
The emulsion stability of the emulsified seasonings (Prototype Examples 1 to 8) was evaluated by comparing the emulsified state immediately after production and the emulsified state after standing at 20°C for 12 hours. Details are as follows. Similar evaluations were made for Prototype Examples 9 to 14 as well.
Good (○): No change in emulsified state (stable)
Normal (Δ): Partial phase separation is observed.
Poor (x): completely phase-separated.

(Prototype example 9)
13 g of soybean lecithin (J Lecithin CL, J-Oil Mills) was mixed with 160 g of palm olein (Univer NS, manufactured by Fuji Oil Co., Ltd.) to prepare an oil phase. Separately from the oil phase, 40 g of potassium chloride was dissolved in 130 g of water to prepare an aqueous phase. While stirring the oil phase with a homomixer (12,000 rpm, manufactured by Primix), 10 g of the water phase was added at intervals of 15 seconds, and after the addition was completed, the mixture was stirred for an additional 5 minutes to prepare the emulsified seasoning (prototype example 9). manufactured.

Prototype Examples 10 to 14 were produced under the same conditions as in Prototype Example 9, except that the amount of the aqueous phase or the amount of soybean lecithin added was changed as shown in Table 2. Note that the pace of adding the water phase to the oil phase is "10 g each at 15 second intervals", so the time required to complete the addition of the water phase differs between Prototype Example 9 and Prototype Examples 10 and 11.

Also, when comparing condensed ricinoleic acid ester and soybean lecithin, soybean lecithin has a stronger offensive taste. Specifically, when comparing Prototype Example 5 (condensed ricinoleic acid ester 3.79%) and Prototype Example 9 (soybean lecithin 3.79%), Prototype Example 9 has a strong offensive taste and is not suitable for eating. Even when the condensed ricinoleic acid ester is used, if the added amount exceeds 5%, the offensive taste becomes too strong, making it unsuitable for eating.

(Freezing stability evaluation)
Regarding the emulsified seasoning, the emulsification stability after freezing was confirmed. Specifically, the emulsified seasonings (Prototype Examples 1 to 14) immediately after production were placed in a -40°C freezer and frozen, and the emulsified state after thawing at room temperature was confirmed. The evaluation results tended to be similar to those of the emulsion stability evaluation results, and the samples in which the emulsified state was stable maintained the emulsified state even after thawing.

Claims (4)

A W/O emulsified seasoning containing potassium, edible fats and oils, and an emulsifier,
The emulsifier is a condensed ricinoleate,
An emulsified seasoning characterized by having a mass ratio of edible fat and water content (edible fat/water) of 0.4 to 2.0. 3. The emulsified seasoning according to claim 2, wherein the content of the condensed ricinoleic acid ester is 0.05-5.0% by mass. A W/O emulsified seasoning containing potassium, edible fats and oils, and an emulsifier,
The emulsifier is soy lecithin,
An emulsified seasoning characterized by having a mass ratio of edible fat and water content (edible fat/water) of 0.5 to 2.0. The emulsifier is soy lecithin,
4. The emulsified seasoning according to claim 3, wherein the soybean lecithin content is 0.003 to 5.0% by mass.