JP2755957B2 - Spice oil emulsified seasoning and method for producing the same - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a seasoning used for food, and more particularly to a seasoning obtained by emulsifying a natural spice extracted essential oil.

[Prior art] Conventionally, spices such as wasabi, mustard or laurel have been used in the food industry such as boiled tsukudani, pickles, soups, etc. for the purpose of providing a refreshing texture, such as powder, extracted essential oils, or biological fines. Production of delicious foods that have been processed and used. Such foods include, for example, wasabi containing seaweed tsukudani, konbu tsukudani, raw squid wasabi, salted mustard, salted mustard, pickled eggplant, mustard products, pepper sauce such as meat sauce, soups, and laurel products and so on. The aromatic component contained in the spice plays a large role in the taste of food. However, such aromatic components are liable to deteriorate and disappear, and it is difficult to maintain their aromaticity for a long period of time, and when they are altered for a day, they give an unpleasant texture when eaten.

In addition, an emulsified water-soluble spice oil seasoning is made using the extracted essential oil, but the aromatic fragrance component is hydrolyzed with water, such as, for example, arylisothiocyanate contained in wasabi and mustard. As a result, it deteriorated, denatured, volatilized, and disappeared, so that the effect could not be expected at all.

From such a thing, to make delicious food,
There is a strong demand for a seasoning that can maintain this aromatic component for a long period of time.

[Problems to be Solved by the Invention] An object of the present invention is to provide a heat-, water-, salt-, and alcohol-resistant spice oil emulsified seasoning whose aromatic components can be maintained for a long period of time.

Means for Solving the Problems The present inventors have conducted intensive studies in view of the above circumstances, and as a result, by using a heat-coagulable irreversible protein source, the aromatic fragrance component of a spice oil emulsion seasoning can be maintained for a long time. It has been found that the present invention has been made and the present invention has been accomplished.

The spice oil emulsified seasoning of the present invention comprises 10 to 50 parts by weight of a natural spice-based extracted essential oil as an aromatic flavor component, 10 to 30 parts by weight of edible oil and fat as other emulsified seasoning components, and starch decomposed powder 5
To 20 parts by weight, 0.2 to 2.5% by weight of a nonionic surfactant based on the set amount of the edible oil and fat, and a heat-coagulable irreversible protein source 1 to 1
It is characterized by containing 3 parts by weight and an appropriate amount of water.

The above-mentioned spice oil emulsified seasoning of the present invention can be produced by mixing while heating. All the components may be mixed at once, or one or two or more may be mixed. Preferably, first, a mixed solution containing the starch hydrolyzate, a nonionic surfactant and water as a base is heated and boiled, and then the solution is cooled, and then the edible fats and oils are mixed little by little while stirring. A mixture of the natural spice-based extracted essential oil and the starch hydrolyzate is mixed with this solution while stirring, and finally, a mixture of the heat-coagulable irreversible protein source and water is put into this solution and kept at 65 ° C. or higher. Good.

As the natural spice-based extracted essential oil, for example, wasabi-extracted essential oil, mustard-extracted essential oil, pepper essential oil, laurel essential oil and the like can be used, and the used amount is 10 to 50 parts by weight. If the amount is less than 10 parts by weight, sufficient spiciness cannot be provided, and if it exceeds 50 parts by weight, the spiciness tends to be too strong.

Examples of the edible oils and fats include soybean oil, rapeseed oil, corn oil, unsaturated fatty acid-based vegetable oils and oils having excellent fluidity such as cottonseed oil, coconut oil, palm kernel oil, and solid saturated fatty acid-based animal oils such as lard. May be used alone or in combination of two or more. In particular, vegetable oils having excellent fluidity are preferable because the viscosity of the seasoning is reduced. Also,
The amount used is 10 to 30 parts by weight.If it is less than 10 parts by weight, the natural spice-based extracted essential oil lacks the emulsification dispersion induction property, the reaction mixture solution shows non-flowability, and if it exceeds 30 parts by weight, the emulsification factor is increased. The dispersion is excessive, and the mixed solution exhibits excessive fluidity and is incompatible with emulsification conditions.

As the starch decomposition product powder, maltose powdered candy, fractional dextrin, polydextrose, cyclodextrin (including fractional cyclodextrin) and the like can be used. The amount used is 5 to 20 parts by weight, and if it is less than 5 parts by weight, the degree of physical inclusion polymerization of the natural spice-based extracted essential oil is too low, and if it exceeds 20 parts by weight, the physical encapsulation of the natural spice-based extracted essential oil is Exceed the appropriate proportion of the degree of contact polymerization.

Examples of the nonionic surfactant used as an emulsifier include hydrophilic sucrose fatty acid esters (for example, sucrose monofatty acid ester or a mixture thereof (for example, fatty acid composition ratio: stearic acid 50% by weight, palmitic acid 40% by weight, Myristic acid 10% by weight)) or sucrose mono-, di-, tri-complex ester (for example, mixing ratio: monoester 70)
%, Diester 25%, triester 5%, fatty acid composition:
70% by weight of stearic acid, 30% by weight of palmitic acid) or lipophilic glycerin fatty acid esters (for example, pentaester of tetraglycerin oleate or decaester of decaglycerin oleate) are preferably used alone or in the form of a mixture. Can be. This amount is 0.2 to 2.5% by weight based on the above-mentioned edible oil / fat compounding amount, and if it is less than 0.2% by weight, the surfactant effect is insufficient, so that it is incompatible with emulsification conditions. Although the surfactant effect is sufficient, the palatability deteriorates.

As the heat-coagulable irreversible protein source used as an additive for enhancing the barrier performance of the particle surface of the emulsified extracted essential oil, egg albumin, lactalbumin, and plasma albumin are preferable, and egg albumin is particularly preferable because of its good flavor. . The amount of the heat-coagulable irreversible protein source is 1 to 3 parts by weight, and if it is less than 1 part by weight, it is insufficient to strengthen the barrier performance, and if it exceeds 3 parts by weight, it is not so much at the time of stirring. Sometimes very high viscosity. As the egg albumin, powdered egg albumin is preferable for hygienic management. Egg albumin is preferably used by mixing it with a thickener (for example, 5 to 10% by weight of locust bingham, xanthan gum, and gellan gum). For example, a mixture of powdered egg albumin 90% by weight and locust bingham 10% by weight is preferably used.

In the present invention, corn starch starch, maltose starch syrup, and salt can be added in addition to the above essential components. Corn starch starch and maltose starch syrup can be added together with the starch decomposed product and the nonionic surfactant, particularly in the process of producing the base. The amount of corn starch used is 0.2-1.0 parts by weight, and the amount of maltose starch syrup is 5
2020 parts by weight, and the amount of salt used is 1-6
% By weight is preferred. Further, the amount of water used in the present invention is preferably 20 to 30 parts by weight.

The spice oil emulsified seasoning obtained in this manner is a D-sorbitol (eg, 75% D
Sorbitol solution), starch syrup, seasoning liquid, etc., for example, 75%
D-sorbitol solution 30 parts by weight, spice oil emulsified seasoning 70 parts by weight can be dispersed and used for various processed foods.

By adding a heat-coagulable irreversible protein source to the surface of the emulsified extracted essential oil particles, the barrier performance becomes tough, and the salt resistance, heat resistance, water resistance, and alcohol resistance are enhanced.

[Examples] Hereinafter, examples of the present invention and comparative examples are shown to specifically describe the present invention.

Examples 1 to 3 Three types of seasonings having the composition ratios shown in Table 1 were prepared by the following methods.

Example 1 4.6 parts by weight of corn starch,
Di- and tri-complex sucrose fatty acid esters (mixing ratio: monoester 70%, diester 25%, triester 5%, fatty acid composition: stearic acid 70%, palmitic acid 30% (hereinafter the same in Examples 2-3)) 2.9 Parts by weight, 1.5 parts by weight of decaglycerin oleic acid decaester, 1.0 part by weight of a thickening stabilizer, 50.0 parts by weight of sodium chloride and 200.0 parts by weight of maltose starch syrup, which is a starch decomposition product, and 160.0 parts by weight of water are mixed by stirring and sterilized. The mixture is boiled at 100 ° C. and cooled to 80 ° C. to obtain a hydrophilic primary micelle base.

Next, a preparatory preparation of 200.0 parts by weight of corn oil and 130.0 parts by weight of wasabi-extracted essential oil impregnated with 120.0 parts by weight of granular maltose candy (powder candy) to make the inclusion of wasabi extracted essential oil more than sufficient. The product is gradually added to the primary micelle base while stirring with a homogenizer, and the secondary O / W
Get the type base.

Next, a mixture of 27.0 parts by weight of powdered egg albumin, which is a heat-coagulable irreversible protein source, and a mixture of 3.0 parts by weight of locust bingham were kneaded and dissolved well with 100.0 parts by weight of water, and this was kept at 80 ° C. Secondary O / W type base To the outer surface of the oil and globule (O / W type emulsified composition) of the spice extracted essential oil by heating and keeping the temperature at 65 ° C or higher, and the irreversible protein source covers the outer surface of the spice extract essential oil. To obtain a spice oil emulsified seasoning.

Example 2 4.60 parts by weight of corn starch, mono,
2.90 parts by weight of di- and tri-complex sucrose fatty acid ester, 1.5 parts by weight of decaglycerin oleic acid decaester, 1.0 part by weight of xanthan gum as a thickening stabilizer, 50.0 parts by weight of sodium chloride, and 200.0 parts by weight of maltose starch syrup, which is a starch decomposition product, and water 16
0.0 parts by weight are stirred and mixed, boiled to 100 ° C, and cooled to 80 ° C to obtain a hydrophilic primary micelle base.

Next, 200.0 parts by weight of corn oil prepared in advance,
And wasabi-extracted essential oil 130.0 parts by weight was added to the primary micelle base gradually added while wasting a wasabi-extracted essential oil clathrate impregnated with 120.0 parts by weight of granular maltose powdered candy with a homogenizer, secondary O / W Get the type base.

Then, 30.0 parts by weight of lactalbumin and 100.0 parts by weight of water were kneaded and dissolved well, and this was gradually added to a secondary O / W type base maintained at 80 ° C., stirred and kept at 65 ° C. or higher to continue stirring. The heat-coagulable irreversible protein source covers the outer surface of the oil-and-fat spheres (O / W type emulsified composition) of the spice extracted essential oil to obtain a viscous spice oil emulsified seasoning with high barrier performance.

Example 3 In a heatable container, 4.60 parts by weight of corn starch,
2.90 parts by weight of di- and tri-complex sucrose fatty acid ester, 1.50 parts by weight of decaglycerin oleic acid decaester, 1.0 part by weight of xanthan gum, a kind of thickening stabilizer, 50.0 parts by weight of sodium chloride, and 200.0 parts by weight of maltose starch syrup, which is a starch decomposition product, and 160.0 parts by weight of water
The parts by weight are stirred and mixed, boiled to 100 ° C., and cooled to 80 ° C. to obtain a hydrophilic primary micelle base.

Next, previously prepared, the wasabi-extracted essential oil clathrate impregnated with 200.0 parts by weight of corn oil and 130.0 parts by weight of wasabi-extracted essential oil in 120.0 parts by weight of granular maltose powdered candy while stirring the primary micelle base with a homogenizer. Add slowly to obtain a secondary O / W base.

Next, 30.0 parts by weight of plasma albumin and 100.0 parts by weight of water are kneaded and dissolved well, and this is gradually added to a secondary O / W type base maintained at 80 ° C. and stirred, and stirring is continued while maintaining the temperature at 65 ° C. or higher. Thus, a viscous spice oil emulsified seasoning with high barrier performance, in which the outer surface of the oil globule (O / W emulsion composition) of the spice extracted essential oil is covered with a heat-coagulable irreversible protein source.

The seasonings prepared in Examples 1 to 3 were triturated at the following three compounding ratios, and their emulsion stability and aromatic stability were evaluated. The results are shown in Table 2.

As a comparative example, 6 having the composition ratio shown in Table 1 was used.
Various types of seasonings were prepared, and the evaluation results are shown in Table 2.

 The evaluation method of the emulsion stability was performed as follows.

Heat endurance evaluation test (1) Direct heating method The emulsion was placed in an Erlenmeyer flask or beaker, and heated to 80 ° C to 100 ° C in a direct heat or hot water tank to determine the separation of oils and fats.

(2) Indirect heating method Transfer the emulsion or its suspension into an Erlenmeyer flask or beaker, and incubate the room temperature to 45 ° C or higher (incubator).
After allowing to stand for a while, the presence or absence of separation of the fat was determined.

(3) Microscopic inspection method The formation of an emulsified colloid such as an emulsified product or a double dispersion thereof was observed with a microscope, the size of the colloid particles was measured on a micron scale, and the emulsification stability was determined.

For the spice oil emulsified seasonings containing no powdering agent in Examples 1 to 3 and Comparative Examples 1 to 6, the methods of (1) and (2) described above were used, and then the state of the colloid particles was observed with a microscope. The method of (2) was used for the seasoning containing the powder.

The evaluation test of the aromatic stability was performed as follows.

Gas chromatography method Take a 0.5 g sample in a test tube, add 3 ml of water, and add
Shake for minutes. To this, add 7 ml of standard solution and add
Shake for 0 minutes. This was centrifuged at 2500 RPM for 5 minutes, and the supernatant was filtered, followed by gas chromatography (Shimadzu GC7A)
Gas flow rate: 40 ml / min nitrogen, 0.6 kg / cm ² hydrogen, air
0.5 kg / cm ² , inlet temperature 180 ° C, column 145 ° C, detector 180
Gas chromatography was performed under the condition of ° C.

The evaluation criteria for the evaluation of emulsion stability and fragrance stability are as follows.

◎: Extremely good ○: Stable △: Unstable In addition, the evaluation by microscopy revealed that the particle size was 5
It was determined to be extremely good when it was not more than μm, to be stable when it was more than 5 μm and less than 10 μm, and to be unstable when it was more than 10 μm.

The amount of the additive used in the examples was 30 parts by weight, but in Comparative Examples 1, 2, 4, and 5, the amount of the additive used was 10 parts by weight in order to make the expansion viscosities equivalent.

As can be seen from Table 2, Examples 1 to 3 having the compositions shown in Table 1 exhibit extremely good emulsion stability and aromatic stability.

Using the seasonings obtained in Examples 1 to 3, tsukudani and crushed products having the compositions shown in Tables 3 and 4 were produced. The emulsification stability was evaluated by using the microscopy method, and the aromatic stability was evaluated in the same manner as in Examples 1 to 3. The results are shown in Tables 5 and 6.

The texture of the tsukudani and the pickles were all good, and as is clear from Tables 5 and 6, their emulsion stability and aromatic stability were also good. Particularly good results were obtained when a 75% D-sorbitol solution was used as a powder.

As a salt resistance test, the spice oil emulsified seasoning obtained in Example 1 was added to 95 parts by weight of a seasoning liquid (65 parts by weight of soy sauce, sugar, and 30 parts by weight of others) prepared to have a salt content of 19% in the same manner as the powdering agent 1. hand
5 parts by weight of a sprinkle spice oil emulsified seasoning that is doubled with a 75% D-sorbitol solution is doubled, wrapped with a breathable wrap for the purpose of preventing moisture evaporation, and left in a thermo-hygrostat at 25 ° C or higher for 60 days. As a result, the conventional spice oil emulsified seasoning obtained in Comparative Example 3 lost the fragrance after 5 days, whereas the spice oil emulsified seasoning obtained in the present invention did not lose the fragrance. Was.

As a test for alcohol resistance, alcohol component with 17% salt content 7.
Seasoning liquid adjusted to 5% (85 parts by weight of white soy sauce, ethanol 10
95 parts by weight of the spice oil emulsified seasoning obtained in Example 1 was sprinkled with a 75% D-sorbitol solution in the same manner as in the case of dusting agent 1, and 5 parts by weight of a sprinkled spice oil emulsified seasoning was sprinkled. Then, in order to prevent evaporation of water and volatilization of alcohol, a breathable wrap was applied, and the spice oil emulsified seasoning obtained in Comparative Example 3 showed that the spice oil emulsified seasoning obtained in Comparative Example 3 was left in a thermo-hygrostat at 25 ° C. or higher for 60 days. 5
Although the fragrance was lost after a day, the fragrance of the spice oil emulsion seasoning obtained in the present invention was not lost.

[Effect of the Invention] The seasoning obtained by the method of the present invention has strong salt resistance, heat resistance, water resistance and alcohol resistance, and can maintain its aromatic components for a long period of time.

Claims (5)

(57) [Claims] 1 to 10 parts by weight of a natural spice extract essential oil, 10 to 30 parts by weight of edible oil and fat, 5 to 20 parts by weight of starch decomposed powder, 1 to 3 parts by weight of a heat-coagulable irreversible protein source, A spice oil emulsified seasoning containing 0.2 to 2.5% by weight of a nonionic surfactant and water based on the set amount. 2. The spice oil emulsified seasoning according to claim 1, wherein the heat-coagulable irreversible protein source is egg albumin. 3. A natural spice extract essential oil 10 to 50 parts by weight, an edible oil and fat 10 to 30 parts by weight, a starch decomposed powder 5 to 20 parts by weight, a heat-coagulable irreversible protein source 1 to 3 parts by weight, the edible oil and fat A method for producing a spice emulsified seasoning, wherein 0.2 to 2.5% by weight of a nonionic surfactant and water are uniformly emulsified by stirring and heating based on the set amount. 4. A step of heating and boiling a mixed solution containing the starch hydrolyzate, the nonionic surfactant and water, a step of cooling the solution, and mixing the edible oil and fat little by little while stirring, and the natural spice. Mixing the mixture of the system-extracted essential oil and the starch hydrolyzate with the solution while stirring, and adding the mixture of the heat-coagulable irreversible protein source and water to the solution, keeping the temperature at 65 ° C. or higher, and stirring. 4. The method of claim 3, comprising the steps of: 5. The method according to claim 3, wherein said heat-coagulable irreversible protein source is egg albumin.