JP3504051B2 - Emulsion flavoring for seasoning sauce - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an emulsified flavoring agent for seasoning sauce. More specifically, the present invention relates to an emulsified flavor obtained by emulsifying a spicy essential oil component using an emulsifier containing water-soluble hemicellulose as an active ingredient, a method for producing the same, and seasoning sauces using the same.

[0002]

2. Description of the Related Art Spices are added as an essential ingredient to seasoning sauces such as Worcester sauce and Kouchi sauce. As a usual adding method, a method of adding a powder of spices is generally used, but while the flavor lasts longer, it causes precipitation. As another addition method, there is a method of adding an emulsified flavor which is obtained by emulsifying an essential oil which is a spice ingredient of the spice, and a flavor can be imparted with a small amount of addition.

As the emulsified flavor used in the sauce product, those obtained by emulsifying essential oil with soybean lecithin are generally used. However, the method using soybean lecithin requires complicated emulsification work and takes time and effort. Above, because the emulsified flavor obtained by this is inferior in emulsion stability, the flavor is liable to be impaired, and if left standing for a long time, due to the separation of the essential oil into the source liquid surface, the vicinity of the outlet of the container There was a problem such that a phenomenon in which oil and the like solidified in a ring shape on the (neck) (occurrence of a neck ring).

On the other hand, as an emulsifier excellent in emulsion stability,
An emulsifier containing water-soluble hemicellulose as an active ingredient and an emulsion composition using the same have been developed (Japanese Patent Laid-Open No. 6-1).
No. 21922), but its use for seasoning sauces is not known.

[0005]

DISCLOSURE OF THE INVENTION According to the present invention, the emulsification work is simple, the emulsification stability is high, the solidification of oil in the neck portion of the container is small, and the flavor of the spice can be retained for a long period of time. An object is to provide an emulsified flavor for seasoning sauce, a method for producing the same, and seasoning sauces using the same.

[0006]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that the emulsification work can be easily carried out by using an emulsifier containing water-soluble hemicellulose as an active ingredient, and the emulsion stability is excellent. Moreover, they have found that an emulsified flavor that can retain the flavor of the spice for a long period of time can be obtained, and completed the present invention.

That is, the present invention is an emulsified flavoring agent for seasoning sauce containing an essential oil component of an emulsified spice, wherein the essential oil component is emulsified with an emulsifier containing water-soluble hemicellulose as an active ingredient. The present invention relates to an emulsified flavor for seasoning sauce. The water-soluble hemicellulose is preferably soybean-extracted fiber.

The present invention also relates to a method for producing the emulsified flavoring agent for seasoning sauce, which comprises an emulsification step of emulsifying the essential oil component of the spice with an emulsifier containing water-soluble hemicellulose as an active ingredient. The emulsification step is preferably performed in the presence of an acid.

The present invention also relates to seasoning sauces containing an emulsified flavor containing an essential oil component of a spice emulsified with an emulsifier containing water-soluble hemicellulose as an active ingredient.

The present invention will be described in detail below. (1) Emulsified flavor for seasoning sauce The emulsified flavor for seasoning sauce of the present invention contains an essential oil component of a spice emulsified with an emulsifier containing water-soluble hemicellulose as an active ingredient.

The essential oil component of the spice is not particularly limited as long as it is usually used for seasoning sauces, and examples thereof include thyme oil, sage oil, cinnamon oil, black pepper oil, coriander oil, celery seed oil and thyme oleore. Examples include gin, clove oleoresin, and nutmeg oleoresin.

Water-soluble hemicellulose, which is an active ingredient of an emulsifier, is generally a cell wall constituent of terrestrial plants such as cereals, and is a polysaccharide category excluding cellulose and pectin, and is extracted from a raw material containing hemicellulose by water extraction or, in some cases, It can be obtained by heating and eluting under acidic or alkaline conditions or by decomposing and eluting with an enzyme.

Specific examples of the raw material include oil seeds, such as soybean, palm, palm, corn, cottonseed, and other oil-and-oil-free shells, or cereals, such as rice and wheat starch. Plants such as lees can be mentioned. If the raw material is soybeans, tofu, soymilk, and okara, which is a by-product when producing isolated soybean protein, can be used. These raw materials are treated under acidic or alkaline conditions, preferably at a pH near the isoelectric point of each protein, preferably 80-1.
It is decomposed by heating at 30 ° C., more preferably 100 to 130 ° C., the water-soluble fraction is fractionated and then dried, or it is subjected to, for example, activated carbon treatment, resin adsorption treatment, ethanol precipitation treatment, etc. Water-soluble hemicellulose can be obtained by removing the molecular substance and then drying.

The molecular weight of the water-soluble hemicellulose used in the present invention is not particularly limited, but the average molecular weight is preferably several thousand to several million, more preferably 5,000 to 10
0,000 (0.1M NaN using standard pullulan as standard substance)
It is a value obtained by the limiting viscosity method for measuring the viscosity in an O ₃ solution. If the water-soluble hemicellulose has a large molecular weight and the viscosity of the solution is too high, good emulsification may not be obtained. Therefore, the production step may further include a treatment for lowering the molecular weight. The lowering of the molecular weight can be achieved by strengthening the heating conditions during the thermal decomposition, but it can also be achieved by treating the decomposition extraction solution of hemicellulose with an alkali, an acid, heat, an enzyme or the like. The viscosity of the water-soluble hemicellulose solution is, for example, 10% aqueous solution,
It is preferably 150 centipoise or less, more preferably 60 centipoise or less, and further preferably 30 centipoise or less.

The water-soluble hemicellulose used in the present invention is preferably derived from beans, particularly soybean-extracted fiber extracted from soybean. Such an emulsifier containing water-soluble hemicellulose as an active ingredient is commercially available and can be easily obtained. As a commercially available product, for example, trade name Soya Five (Fuji Oil Co., Ltd.)
Manufactured) and the like.

The water-soluble hemicellulose can be used alone as an emulsifier, or can be used in combination with other existing emulsifiers. Other existing emulsifiers that can be used in combination include, as monomolecular emulsifiers, various anionic surfactants typified by fatty acid soaps, cationic surfactants such as quaternary ammonium salts, and nonionic interfaces such as glycerin fatty acid ester and sugar ester. Examples include active agents and amphoteric surfactants such as lecithin. Further, as a high molecular emulsifier, a natural emulsifier, for example, cloth laver, agar, carrageenan, furceleran, tamarind seed polysaccharide, tara gum, karaya gum, pectin, xanthan gum, sodium alginate, tragacanth gum, guar gum, locust bean gum, pullulan, gellan gum, arabic gum. , Gelatin, albumin such as whey, sodium caseinate, various starches and the like. As a semi-synthetic paste, carboxymethyl cellulose, methyl cellulose,
Examples thereof include hydroxyethyl cellulose, propylene glycol alginate, and modified starch typified by soluble starch. Examples of the synthetic sizing agent include polyvinyl alcohol and sodium polyacrylate.

(2) Method for producing emulsified flavor for seasoning sauce The emulsified flavor for seasoning sauce of the present invention comprises the essential oil of spices,
It is produced by a method including an emulsification step of emulsifying with an emulsifier containing the water-soluble hemicellulose as an active ingredient.
Specifically, it is produced by adding water to the essential oil and the emulsifier, mixing them, and emulsifying them using a homogenizer or the like. The degree of emulsification is usually judged on the basis of the emulsified diameter. If the emulsified diameter is too large, the emulsification may be insufficient or the emulsification may be broken, but if the emulsified diameter is 1 μm or less, a sufficiently stable emulsified state is maintained. It is thought to be drunk.

The emulsification work is carried out by homogenizing using a homogenizer or the like. As a homogenizer, a homomixer using a stirring method,
An ultrasonic homogenizer, a high pressure homogenizer, a colloid mill, etc. are mentioned.

In the present invention, in order to sufficiently emulsify, it is preferable to first carry out preliminary emulsification with a stirring homogenizer such as a homomixer and then homogenize with a high pressure homogenizer about once or twice. Depending on the conditions, the emulsified diameter can be sufficiently reduced to 1 μm or less by only preliminary emulsification with a homomixer or the like. Compared with the conventional emulsification work using soybean lecithin as an emulsifier, in the present invention using an emulsifier containing water-soluble hemicellulose as an active ingredient, it is possible to achieve a sufficient emulsified state by such a simple operation. is there.

Specifically, for example, an essential oil component and an emulsifier are mixed, water is added thereto, and preliminarily emulsified with a homomixer at a temperature of about 40 to 80 ° C. for about 5 to 30 minutes (rotation speed). About 5000-9000 rpm). At this time, 5 to 15 minutes after the start of pre-emulsification, acetic acid was added to adjust the pH to 4
It is preferably adjusted to about 6 or so.

Next, if necessary, this is homogenized with a high pressure homogenizer to obtain an emulsion. The pressure at this time is preferably about 100 to 500 kg / cm ² , and the number of treatments is preferably about 1 to 2 times. By cooling the obtained emulsion, the target emulsified flavor is obtained.

The proportion of each component is not particularly limited,
For example, the amount of emulsifier is preferably 5 to 20% by weight, the amount of essential oil is 10 to 20% by weight, and the amount of water is about 50 to 85% by weight based on the whole emulsified flavor. The ratio of the emulsifier to the essential oil is preferably about essential oil: emulsifier = 1: 1 to 2: 1. When the ratio of the emulsifier to the essential oil is within this range, a sufficient emulsified state can be maintained only by pre-emulsification without homogenizing with a high pressure homogenizer, and the emulsified diameter can be suppressed small.

In the production method of the present invention, it is preferable that the emulsification step is carried out in the presence of an acid. The stability of emulsified flavors is greatly affected by pH, but emulsifiers containing water-soluble hemicellulose as the active ingredient have high stability at low pH and high emulsification efficiency, and are therefore suitable for use in seasoning sauces with low pH. It is thought that Therefore, the emulsified flavor p
In order to suppress H to a low level and obtain a good emulsified state, it is preferable to add an acid during the emulsification operation to adjust the pH to about 2-4. Examples of the acid to be added include acetic acid (brewed vinegar) and citric acid. Further, the addition amount thereof is not particularly limited, but preferably 0.2 to 0.2 with respect to the total amount of the emulsified flavors obtained.
It is about 3% by weight , more preferably 0.5 to 2% by weight . Within this range, the emulsification efficiency is high and a stable emulsified state can be obtained.

(3) Seasoning Sauces The seasoning sauces of the present invention contain an emulsified flavor containing an essential oil component of a spice emulsified with an emulsifier containing water-soluble hemicellulose as an active ingredient. There is no particular limitation as the seasoning sauce, for example, Worcestershire sauce,
Examples include kouchi sauce. In addition to the emulsified flavor, various ingredients conventionally known to be added to such seasoning sauces can be added to the seasoning sauces of the present invention. Specifically, sugars such as sucrose, molasses, glucose and isomerized liquid sugar; acids such as brewed vinegar and citric acid;
Salts such as special salt; vegetable extracts such as onion extract and garlic extract; vegetables and fruit juices such as tomato, carrot, and onion; and the like.

Further, for example, in order to prevent the concentration of the emulsified fragrance itself on the liquid surface, the sucrose acetate isobutyrate (abbreviation: SAI) is used to adjust the specific gravity of the emulsified fragrance to the seasoning sauces.
A specific gravity adjusting agent such as B) can be added. Incidentally, when such a specific gravity adjusting agent is used, the viscosity of the oil phase is increased and it may be difficult to emulsify only by pre-emulsification, but an appropriate emulsified state can be obtained by homogenizing with a high pressure homogenizer.

The seasoning sauces of the present invention can be produced by a conventional method. For example, it can be obtained by mixing and suspending an emulsified flavor with the above-mentioned source material.

The emulsified flavor of the present invention is easier to emulsify than conventional emulsified flavors using soybean lecithin as an emulsifier. Further, the emulsion stability is excellent, and the neck ring does not occur even when stored in a container, so that it can be stored in a good state for a long period of time. In particular, since the emulsion stability and the emulsification efficiency at a low pH value are high, it is suitable for use as a seasoning sauce having a relatively low pH value.

The storage temperature also influences the stability of the emulsified fragrance. Usually, the lower the temperature, the better the emulsification stability. The emulsion temperature can be sufficiently maintained at the storage temperature.

Further, since the emulsified flavor of the present invention has a high flavor retaining ability, it is possible to prepare seasoning sauces having high flavor by incorporating it. This is because long particles of water-soluble hemicellulose, which is the active ingredient of the emulsifier of the present invention, contain fine particles of essential oil to form a stable complex, and the complex is retained in the mouth. Conceivable. The larger the fibers of the water-soluble hemicellulose, the more stable the composite is to heat and other stresses, and the ability to retain flavor is improved.

[0030]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described below. <Example 1> A production example of the emulsified flavor of the present invention is shown below. First, each component such as essential oil and emulsifier is mixed so as to have the composition shown in Table 1 below, water is added thereto, and pre-emulsification is performed at 70 ° C. for 20 minutes using a homomixer (7000 rpm). It was At that time, 10 minutes after the start of preliminary emulsification, acetic acid (brewed vinegar: concentration 15%) was added to adjust the pH to 4.5. Then, using a high-pressure homogenizer (manufactured by Gaulin), homogenization treatment was carried out twice at the pressures shown in Table 1, and the emulsion thus obtained was cooled to obtain the target emulsified flavor (Sample Nos. 1 to 5). ).

The emulsified diameters of these emulsified flavors were measured. Incidentally, the emulsified diameter is measured by a scattering type particle size distribution measuring device L
A-910, data processing unit SD-21 (manufactured by Horiba, Ltd.) were used for laser diffraction. The measurement conditions are: distribution form: standard, number of acquisitions: 10 times, dispersion time: 0 minutes, ultrasonic time: 0 minutes, stirring: 2 times, circulation: 2
Time, waiting time: 0 seconds. The results are shown in Table 2.

[0032]

[Table 1] * 1) Emulsifier: Product name Soya Five (manufactured by Fuji Oil Co., Ltd.) * 2) SAIB: Sucrose acetate isobutyrate (specific gravity adjusting agent)

[0033]

[Table 2]

From these results, the emulsified diameter becomes slightly larger depending on the conditions such as the ratio of the emulsifier and the essential oil, but a good emulsified state can be obtained by performing the homogenization treatment with a high pressure homogenizer, and conversely It is understood that the emulsified diameter can be sufficiently set to about 1 μm only by the preliminary emulsification by selecting the conditions of. Therefore, the emulsification work can be simplified by selecting the conditions. Further, it is found that even when the specific gravity adjusting agent is used, an appropriate emulsified state can be obtained by the homogenizing treatment with the high pressure homogenizer.

<Example 2> An essential oil component for Worcester sauce and an essential oil component for Koikuchi sauce were prepared, and an emulsifier and water were mixed in each, and a stirring homogenizer (trade name: EXCEL-AUTO HOMOGENIZER) , Made by Nippon Seiki Co., Ltd., only pre-emulsified (rotation speed 8000r
pm, 60 ° C., 10 minutes) to obtain an emulsified flavor. In this emulsification step, the acid component is 0, 0.
Brewed vinegar (concentration 15%) was added to be 5, 1.0, and 1.5% by weight. The emulsified flavor obtained was stored at 28 ° C., and the emulsified diameter was measured by the same method as in Example 1, and the change with time was observed. The results are shown in Fig. 1 (emulsified flavor for Worcestershire sauce) and Fig. 2 (emulsified flavor for Koikuchi sauce). When the addition amount of the acid is 0%, the emulsified diameter is slightly larger than the others, and it is considered that the presence of the acid improves the emulsification efficiency.

<Example 3> The effect of storage temperature on the emulsion stability of emulsified flavors was evaluated. That is, the amount of acid added is 1.0
The emulsified flavor for Worcestershire sauce and the emulsified flavor for Koikuchi sauce were produced in the same manner as in Example 2 in which the content was set to be wt%. 10 ° C, 20 ° C, 28 ° C, 37 ° C, and 45 for each
The emulsion was stored under the condition of ° C, and the emulsion diameter was measured in the same manner as in Example 1 to observe the change with time. The results are shown in Fig. 3 (Emulsion flavor for Worcestershire sauce) and Fig. 4 (Emulsion flavor for Koikuchi sauce).

[0037]

EXAMPLES Examples of the present invention will be described below.

[0038]

[Production Example] Four kinds of emulsified flavors (a to d) shown in Table 3 below were produced by the following method. In Table 3, emulsified flavor a is an emulsified flavor for Worcester sauce using conventional soybean lecithin as an emulsifier, emulsified flavor b is an emulsified flavor for Worcester sauce using the water-soluble hemicellulose of the present invention as an emulsifier, and emulsified flavor c is a conventional one. Emulsified flavor for kouchi sauce using soybean lecithin as the emulsifier, and emulsified flavor d are the emulsified flavor for kouchi sauce using the water-soluble hemicellulose of the present invention as the emulsifier.

Regarding the emulsified flavors a and c using the conventional soybean lecithin as the emulsifier, first, a part of the essential oil component shown in Table 3 was taken out, mixed with the soybean lecithin as the emulsifier and dissolved, and then left. Was mixed with the essential oil of the above, and the resulting mixture was allowed to stand overnight. On the other hand, sucrose fatty acid ester and xanthan gum are mixed with water, kneaded in a hot water bath at 90 ° C. or higher, and then mixed in a hot water bath at 60 ° C., and the mixture of the essential oil component and the emulsifier is stirred for about 90 minutes. While being dropped, the mixture was emulsified to obtain an emulsified flavor.

With respect to the emulsified flavors b and d using the water-soluble hemicellulose of the present invention as an emulsifier, the compounding ingredients shown in Table 3 below are mixed and a homomixer (EXCEL-AUTO HOMOGENIZER), Nippon Seiki ( (Manufactured by K.K.) was used to adjust the pH to 4.5 and emulsification was performed at 60 ° C. for 10 minutes (rotation speed 8000 rpm). Then, the obtained emulsion was cooled to obtain an emulsified flavor.

[0041]

[Table 3]

[0042]

Example 1, Comparative Example 1 The emulsion stability of the emulsion flavor of the present invention in Worcester sauce was evaluated as follows. That is, the source model liquid (sugar liquid (Brix 30): 40% by weight,
Brewed vinegar (acetic acid concentration 15% by weight): 2% by weight, salt: 10
(Wt%) was prepared, and 5 g of the emulsified flavoring agent for Worcester sauce obtained in the above Production Example was suspended in 200 g of this sauce model liquid, and the emulsified state was observed (Example 1). For comparison, similarly, the emulsified flavor a for Worcester sauce obtained in the above Production Example was added to and suspended in the sauce model liquid,
The emulsified state was observed (Comparative Example 1).

In the source model liquid of Comparative Example 1, the emulsified fragrance was completely separated immediately after suspension, whereas in the source model liquid of Example 1, the emulsified state was maintained.

[0044]

Example 2, Comparative Example 2 When the emulsified flavor of the present invention was used for Worcester sauce, the presence or absence of neck ring generation was evaluated. That is, 35 g of the emulsified flavorant b obtained in the above Production Example was mixed with 100 L of Worcester sauce having the composition shown in Table 4 below (Example 2). In addition, the emulsified flavor a obtained in the above-mentioned production example is similarly used in the Worcester sauce 10
10 g was added to 0 L (Comparative Example 2). The blending amount of the emulsified flavor b is larger than that of the emulsified flavor a because the essential oil content (potency) of the emulsified flavor b is 1/3 or less of the potency of the emulsified flavor a.

The emulsified flavor-containing Worcester sauce thus obtained was poured into a narrow-mouthed bottle and allowed to stand at 37 ° C. for 4 months, and formation of a neck ring was observed. In Comparative Example 2,
While a ring of precipitate having a thickness of about 3 mm was formed on the neck, almost no neck ring was observed in Example 2.

[0046]

[Table 4]

[0047]

Examples 3 to 4 and Comparative Examples 3 to 4 In order to evaluate the influence of the emulsified flavor of the present invention on the flavor, the following experiments were conducted.
First, using the emulsified flavors a to d obtained in Production Example, a Worcester sauce (Example 3, Comparative Example 3) and a kouchichi sauce (Example 4, Comparative Example 4) having the compositions shown in Table 5 below were prepared. did. The thus-obtained four types of emulsified flavoring agents-containing sauces were subjected to flavor evaluation by 46 panelists. In addition, the evaluation was performed under the condition of room temperature of 20 ° C. by comparing Example 3 with Comparative Example 3 (comparison between Worcester sauce) and Example 4 with Comparative Example 4 (comparison between Kouchichi sauce).
1: Two-point discrimination method was used. The results are shown in Table 6.

[0048]

[Table 5]

[0049]

[Table 6]

As can be seen from the results in Table 6, regarding the flavor, no significant difference was found between the Worcester sauce and the emulsified flavor, but it was found that there is a significant difference between the Kouchichi sauce and the present invention. It was found that the one in which the emulsified flavor using the water-soluble hemicellulose of the invention as an emulsifier was blended had a richer flavor.

This is considered to be because the essential oil content per unit amount of sauce was twice as much as that of Worcester sauce, and the high flavor retaining ability of the emulsified flavor of the present invention was remarkably exhibited.

The amount of the emulsified fragrance added to the Kookuchi sauce was changed, and the flavor was evaluated by 28 panelists in the same manner as above, and the emulsified fragrance d of the present invention was compared with the conventional emulsified fragrance c. The relationship between the essential oil content (potency) and the flavor was investigated. The results are shown in Table 7.

[0053]

[Table 7]

From these results, it can be seen that the emulsified flavor of the present invention has a high flavor retaining ability, and an equivalent effect can be obtained when the added amount of the essential oil is about 40 to 70% by weight as compared with the conventional emulsified flavor. .

[0055]

INDUSTRIAL APPLICABILITY Since the present invention uses an emulsifier containing water-soluble hemicellulose represented by soybean-extracted fiber as an active ingredient, the emulsification work can be carried out easily and the seasoning is excellent in emulsion stability. An emulsified flavor suitable for sauces is obtained. Moreover, this emulsified flavor can retain the flavor of the spice for a long period of time.

[Brief description of drawings]

FIG. 1 is a diagram showing a relationship between acetic acid concentration and emulsion stability (in the case of an emulsified flavorant for Worcester sauce) in Example 2 in the embodiment of the present invention.

FIG. 2 is a diagram showing a relationship between acetic acid concentration and emulsification stability in the embodiment of the present invention (in the case of Kokuchi sauce emulsified fragrance).

FIG. 3 is a diagram showing a relationship between a storage temperature and an emulsion stability in the embodiment of the present invention (in the case of an emulsified flavor for Worcester sauce).

FIG. 4 is a diagram showing the relationship between the storage temperature and the emulsion stability in the embodiment of the present invention (in the case of an emulsified fragrance for Kouchi rice sauce).

[Explanation of symbols]

1 ... Measurement curve at 0% acetic acid concentration 2 ... Measurement curve at acetic acid concentration of 0.5% 3 ... Measurement curve at an acetic acid concentration of 1.0% 4 ... Measurement curve at acetic acid concentration of 1.5% 5 ... Measurement curve at storage temperature 10 ° C 6 ... Measurement curve at storage temperature 20 ° C 7 ... Measurement curve at storage temperature 28 ℃ 8 ... Measurement curve at storage temperature of 37 ° C 9 ... Measurement curve at storage temperature 45 ° C

─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-7-51031 (JP, A) JP-A-7-102278 (JP, A) JP-A-7-99947 (JP, A) Special Table 3- 502407 (JP, A) (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/22-1/24 A23L 1/39-1/40

Claims (4)

(57) [Claims] 1. A water-soluble hemicellulose as an active ingredient.
Seasoning sauce containing essential oil of spice emulsified with emulsifier
A method for producing an emulsified flavoring agent for brewing, wherein the essential oil content of the spice is
With an emulsifier containing water-soluble hemicellulose as the active ingredient.
And includes an emulsification step of emulsifying in the presence of an acid.
And manufacturing method. Wherein the acid is present from 0.5 to 2% by weight relative to the total emulsified flavor process according to claim 1, wherein. 3. The ratio of the essential oil component and the emulsifier of the spice in the emulsification step is as follows: essential oil component: emulsifier = 1: 1 to 2: 1.
(Weight ratio) The method of claim 1, wherein. 4. Seasoning sauces containing an emulsified flavor produced by the production method of claim 1 .