JP3846322B2

JP3846322B2 - Taste with excellent flavor and sauces

Info

Publication number: JP3846322B2
Application number: JP2002023148A
Authority: JP
Inventors: 昌樹藤村; 勝中道
Original assignee: Kaneka Corp
Current assignee: Kaneka Corp
Priority date: 2001-01-31
Filing date: 2002-01-31
Publication date: 2006-11-15
Anticipated expiration: 2022-01-31
Also published as: JP2002300858A

Description

【０００１】
【発明の属する技術分野】
本発明は、油中水型乳化油脂組成物を含有する風味にすぐれたたれ・ソース類に関する。
【０００２】
【従来の技術】
焼き鳥、焼き肉、照り焼きなどのたれ、豚カツ、ハンバーグ、ステーキ、スパゲッティなどのソースは家庭でつくられることもあるが、最近では市販のものが多用される傾向にある。業務用もまた同様である。
【０００３】
市販されているこれら調味材料としてのたれ・ソース類は高温で加熱殺菌されて製造されることがほとんどである。通常これら市販のたれ・ソース類は製造後、保管、流通などのため消費者が喫食するまでにかなりの期間が経過する。したがって、たれ・ソース類本体と直接接触すると時間の経過とともに風味が変化あるいは低下するような風味素材や揮散しやすい風味素材を添加することが困難である。このような風味素材として例えば、しょうが液、ワイン、マスタードなどをあげることができる。しょうが液、ワインはたれ・ソース類に添加すると非常に好ましい風味やコクを付与することができるがたれ・ソース類に直接接触すると時間の経過ととも風味が低下したり、飛散する。また、マスタードなどは揮散しやすくたれ・ソース類の製造時に添加しても時間の経過とともにその風味は消失する。このため、本発明者らはこのような風味素材を油中水型乳化油脂組成物の水相に加え、この油中水型乳化油脂組成物をたれ・ソース類に添加するたれ・ソース類を着想した。このたれ・ソース類では油中水型乳化油脂組成物の水相に存在する風味素材はたれ・ソース類と直接接触せずまた揮散も起きにくい。しかし、このたれ・ソース類の製造時において殺菌のため加熱する際に乳化油脂組成物が一部解乳化する場合があった。また、強力な乳化剤を用いた安定な油中水型乳化油脂組成物ではたれ・ソース類の製造時において解乳化しにくいが、その後喫食前の加熱によっても解乳化しにくく風味素材がたれ・ソース類中に滲出しにくい場合もあった。
【０００４】
【発明が解決しようとする課題】
本発明はこのような現状に鑑み、たれ・ソース類に特定の乳化剤を使用した油中水型乳化油脂組成物を加え、製造時の加熱など１回目の加熱では解乳化しにくく、２回目以降の加熱調理によってはじめて油中水型乳化油脂組成物の乳化状態が壊れ、解乳化することにより、通常では非常に扱いの困難な風味素材由来の風味を付与させることができるたれ・ソース類を提供することである。
【０００５】
【課題を解決するための手段】
本発明者らは上記の目的を達成するために鋭意研究を重ねた結果、特定の乳化剤を使用した油中水型乳化油脂組成物をたれ・ソース類に添加することにより上記課題を解決できることを見出し、次の発明を完成するに至った。
（１）油中水型乳化油脂組成物を含有する加熱調理用たれ・ソース類であって、油中水型乳化油脂組成物添加前の加熱調理用たれ・ソース類１００重量部に対して、前記油中水型乳化油脂組成物を１〜４０重量部含有し、該油中水型乳化油脂組成物は、油相と水相の合計量中油相が３０〜７０重量％、水相が７０〜３０重量％からなり、かつ前記水相部に風味素材を有するとともに、乳化剤としてポリグリセリン縮合リシノレイン酸エステル、グリセリン飽和脂肪酸モノエステルを使用したたれ・ソース類。
（２）乳化剤として、さらにグリセリン不飽和脂肪酸モノエステル、蔗糖不飽和脂肪酸ポリエステル、ポリグリセリン脂肪酸エステルからなる群から選ばれる１種又は２種以上を使用した上記記載の加熱調理用たれ・ソース類。
（３）油中水型乳化油脂組成物１００重量％中、ポリグリセリン縮合リシノレイン酸エステルの使用量が０．１〜１重量％であり、グリセリン飽和脂肪酸モノエステルの使用量が０．０２〜０．５重量％であり、グリセリン不飽和脂肪酸モノエステルの使用量が０．１〜０．５重量％であり、蔗糖不飽和脂肪酸ポリエステルの使用量が０．０５〜０．３重量％であり且つポリグリセリン脂肪酸エステルの使用量が０．０５〜０．３重量％であることを特徴とする上記記載の加熱調理用たれ・ソース類。
（４）上記記載の加熱調理用たれ・ソース類を用いてなる食品。
（５）油中水型乳化油脂組成物を添加したたれ・ソース類において、油中水型乳化油脂組成物添加前のたれ・ソース類１００重量部に対して、油中水型乳化油脂組成物の添加量を１〜４０重量部とし、該油中水型乳化油脂組成物は、油相と水相の合計量中油相が３０〜７０重量％、水相が７０〜３０重量％からなり、かつ前記水相部に風味素材を有するとともに、乳化剤としてポリグリセリン縮合リシノレイン酸エステル、グリセリン飽和脂肪酸モノエステルを使用することで、たれ・ソース類製造時の加熱では該油中水型乳化油脂組成物が解乳化しにくくし、優れた風味を保持するするとともに、喫食前の加熱調理によって前記油中水型乳化油脂組成物を解乳化させて水相部の風味素材を滲出させることにより、たれ・ソース類に特定の風味を付与する方法。
【０００６】
【発明の実施の形態】
以下、本発明につき、詳細に説明する。
【０００７】
本発明に使用する油中水型乳化油脂組成物に用いられる油脂は、食用に適するものであれば特に限定されないが、例えば、コーン油、あまに油、桐油、サフラワー油、かや油、胡桃油、芥子油、向日葵油、綿実油、菜種油、大豆油、辛子油、カポック油、米糠油、胡麻油、玉蜀黍油、落花生油、オリーブ油、椿油、茶油、ひまし油、椰子油、パーム油、パーム核油、カカオ脂、シア脂、ボルネオ脂等の植物油脂や、魚油、鯨油、牛脂、豚脂、乳脂、羊脂等の動物油脂が挙げられ、また、それらの硬化油、エステル交換油、分別油等から目的に応じて適宜選択し、これを単独で、あるいは組み合わせて使用することができる。
【０００８】
本発明に使用する油中水型乳化油脂組成物に用いられる乳化剤は、ポリグリセリン縮合リシノレイン酸エステル、グリセリン飽和脂肪酸モノエステルである。ポリグリセリン縮合リシノレイン酸エステルについては、ポリグリセリン系の乳化剤であって、主としてヒマシ油を原料とする縮合リシノレイン酸とポリグリセリンとのエステル化により得ることができる。かかるポリグリセリン縮合リシノレイン酸エステルの使用量は、油中水型乳化油脂組成物１００重量％中、０．１〜１重量％が好ましく、更に好ましい範囲は０．２〜０．８重量％である。使用量が０．１重量％より少ないと油中水型乳化油脂組成物自体の乳化が満足に得られない恐れがある。一方、１重量％より多いと、油中水型乳化油脂組成物自体の乳化が強固になりすぎ、解乳化が起こりにくくなるだけでなく、乳化剤特有の悪い風味がたれ・ソース類に影響する恐れがある。
【０００９】
本発明においては上記のポリグリセリン縮合リシノレイン酸エステルに加えてグリセリン飽和脂肪酸モノエステルが用いられる。グリセリン飽和脂肪酸モノエステルを構成する脂肪酸は炭素数１６〜２２の飽和脂肪酸であることが好ましい。かかるグリセリン飽和脂肪酸モノエステルの使用量は、油中水型乳化油脂組成物１００重量％中、０．０２〜０．５重量％が好ましく、更に好ましい範囲は０．０５〜０．２重量％である。使用量が０．０２重量％より少ないと乳化物の解乳化が満足に得られず、たれ・ソース類の風味が低下する恐れがある。一方、０．５重量％より多いと、油中水型乳化油脂組成物自体の乳化安定性が悪化し、乳化剤特有の悪い風味がたれ・ソース類に影響する恐れがある。
【００１０】
本発明においては上記のポリグリセリン縮合リシノレイン酸エステル、グリセリン飽和脂肪酸モノエステルに加えて、グリセリン不飽和脂肪酸モノエステル、蔗糖不飽和脂肪酸ポリエステル、ポリグリセリン脂肪酸エステルのうち１種又は２種以上を更に添加することが好ましい。更に好ましくは、グリセリン不飽和脂肪酸モノエステルと蔗糖不飽和脂肪酸ポリエステル、或いはグリセリン不飽和脂肪酸モノエステルとポリグリセリン脂肪酸エステルを組み合わせて添加する。
【００１１】
ポリグリセリン脂肪酸エステルを構成する脂肪酸は特に限定されず、例えば、オレイン酸、エルカ酸、リノール酸更になどの不飽和脂肪酸、パルミチン酸、ステアリン酸、ベヘン酸などの飽和脂肪酸が挙げられ、これらは１種または２種以上を組み合わせて用いることができる。一方、グリセリン不飽和脂肪酸モノエステル、蔗糖不飽和脂肪酸ポリエステルを構成する不飽和脂肪酸についても特に限定されず、例えば、オレイン酸、リノール酸、リノレン酸、アラキジン酸、アラキドン酸、エルカ酸等が挙げられ、これらは１種または２種以上を組み合わせて用いることができる。また、グリセリン不飽和脂肪酸モノエステルはグリセリン飽和脂肪酸エステルと混合しても用いられる。かかるグリセリン不飽和脂肪酸モノエステルの使用量は、油中水型乳化油脂組成物１００重量％中、０．１〜０．５重量％が好ましく、更に好ましい範囲は０．１〜０．３重量％である。使用量が０．１重量％より少ないと油中水型乳化油脂組成物の解乳化が満足に得られず、たれ・ソース類の風味が低下する恐れがある。一方、０．５重量％より多いと、油中水型乳化油脂組成物自体の乳化安定性が悪化し、乳化剤特有の悪い風味がたれ・ソース類に影響する恐れがある。蔗糖不飽和脂肪酸ポリエステルの使用量は、油中水型乳化油脂組成物１００重量％中、０．０５〜０．３重量％が好ましく、さらに好ましい範囲は０．０５〜０．２重量％である。使用量が０．０５重量％より少ないと油中水型乳化油脂組成物自体の乳化が不安定になる恐れがある。一方、０．３重量％より多いと、油中水型乳化油脂組成物自体の乳化が強固になりすぎ、解乳化が起こらなくなる恐れがあるだけでなく、乳化剤特有の悪い風味がたれ・ソース類に影響する恐れがある。また、ポリグリセリン脂肪酸エステルの使用量は、油中水型乳化油脂組成物１００重量％中、０．０５〜０．３重量％が好ましく、さらに好ましい範囲は０．０５〜０．２重量％である。使用量が０．０５重量％より少ないと油中水型乳化油脂組成物自体の乳化が不安定になる恐れがある。一方、０．３重量％より多いと、油中水型乳化油脂組成物自体の乳化が強固になりすぎ、解乳化が起こらなくなる恐れがあるだけでなく、乳化剤特有の悪い風味がたれ・ソース類に影響する恐れがある。
【００１２】
さらに本発明のたれ・ソース類に添加される油中水型乳化油脂組成物には、上記乳化剤の他、さらに解乳化の制御を行うため、あるいは油中水型乳化油脂組成物自体の乳化安定性を向上するため、グリセリン有機酸脂肪酸モノエステル、レシチン、ソルビタン脂肪酸エステル、ステアロイル乳酸カルシウム（ＣＳＬ）等の乳化剤を併用することができる。
【００１３】
本発明のたれ・ソース類に添加される油中水型乳化油脂組成物の油相としては３０〜７０重量％が好ましい。さらに好ましい範囲は４０〜６０重量％である。油相が３０重量％より少ないと、水相が多量に配合されるため油中水型乳化油脂組成物自体の油中水型乳化が不安定となる恐れがある。一方、７０重量％より多いと水相が少なくなり、たれ・ソース類への風味の付与が満足にできなくなる恐れがある。また、水相としては７０〜３０重量％が好ましい。さらに好ましい範囲は６０〜４０重量％である。水相が７０重量％より多いと、水相が多すぎるため油中水型乳化油脂組成物自体の油中水型乳化が不安定となる恐れがある。一方、３０重量％より少ないと油相が多くなり、たれ・ソース類への風味の付与が満足にできなくなる恐れがある。
【００１４】
本発明に用いる油中水型乳化油脂組成物の水相にはたれ・ソース類に特有の風味を付与する風味素材が添加される。風味素材としてはしょうが、しそ、わさび、シナモン、マスタード等の香辛料、レモン、ユズ等の柑橘類、メープルシロップ、蜂蜜等の糖液、オイスターソース、デミグラスソース、ウスターソース、魚醤、粉末醤油、トマトピューレ等の調味料、練乳、チーズ等の乳製品、香味野菜などの液やエキス、赤ワイン、白ワイン、酒粕等の酒類、バニラエッセンス、メープル香料、クリーム香料、ワイン香料、バター酵素処理品、バニリンなどの水溶性香料などを例示することができる。
【００１５】
なお、本発明に用いる油中水型乳化油脂組成物中には、該油中水型乳化油脂組成物を安定化させるためのデキストリン類、澱粉類、キサンタンガム、グアーガム等の増粘多糖類、商品性を向上するための糖類、他の呈味材、他の調味料、他のエキス類、他の香辛料等を使用しても何ら問題ない。また、食感を改良するため、セルロース及びその誘導体、ポリデキストロース、小麦ふすま、大豆繊維等の食物繊維を使用することもできる。さらに、香料、着色料、酸化防止剤等も適宜使用することができる。
【００１６】
本発明の油中水型乳化油脂組成物が添加されるたれ・ソース類とは、焼き物、煮物、鍋物、西洋料理などに用いる液体或いは半流動体の調味料のことをいい、たれとしては、焼き肉、焼鳥、照り焼き、うなぎの蒲焼き、お好み焼き、焼豚、田楽、ふろふき大根等に用いるたれを例示できる。また本発明の油中水型乳化油脂組成物が添加されるソースとしては主として西洋料理に用いるホワイトソース、トマトソース、ブラウンソース、ステーキソース、ミートソース、カルボナーラソース、主として和食に用いるうどんやそばのだし、天つゆ、カレーソース、などが例示できる。また、パンや菓子といったベーカリー製品においても、製造時あるいは喫食時にトッピングしたり、生地に練り込んだりして特定の風味を出すために用いるソースに、本発明の油中水型乳化油脂組成物を使用することも可能である。例えば、通常ホットケーキやワッフルを食するときにかけるソースとしてメープルシロップが挙げられるが、メープルシロップを本発明の油中水型乳化油脂組成物の水相中に予め配合して得た油脂組成物をホットケーキあるいはワッフル生地に練り込むことにより、喫食の際に電子レンジやオーブントースターで加熱した時に油中水型油脂組成物が解乳化することにより、メープルシロップの風味を効率的に付与することができる。
【００１７】
本発明のたれ・ソース類に添加される油中水型乳化油脂組成物は、例えば以下のようにして製造することができる。まず、油脂中に乳化剤を加え、７０℃に加熱、溶解したものを油相とする。一方、水に必要に応じて調味料、エキス類、デキストリン類を加え、十分混合した後に７０℃に加熱して殺菌し、水相とする。油相中に水相を徐々に加えて油中水型に乳化した後冷却して油中水型乳化油脂組成物を得る。
【００１８】
本発明のたれ・ソース類は、例えば以下のようにして製造することができる。上記のようにして得られた油中水型乳化油脂組成物を、常法により別途調整しておいたたれ・ソース類に混合し、更に加熱殺菌することで本発明のたれ・ソース類を得る。たれ・ソース類の種類あるいは期待効果の度合いによっても異なるが、油中水型乳化油脂組成物添加前のたれ・ソース類１００重量部に対して油中水型乳化油脂組成物を好ましくは１〜４０重量部、更に好ましくは２〜１０重量部の割合で添加して使用することができる。またこれらたれ・ソース類において、油中水型乳化油脂組成物をそのまま添加してもよいが、卵白、カゼイン、カゼインナトリウム、乳清蛋白質等の蛋白素材や、別の親水性の強い乳化剤を使用して油中水型乳化油脂組成物を調味液、ピックル液等の水系のものと水中油型に乳化させて、たれ・ソース類に対して親和性を高めてから添加することも可能である。
【００１９】
本発明のたれ・ソース類を用いた食品は、例えば以下のようにして製造することができる。上記のように作製したたれを鳥などの肉に塗布してから焼いて、焼き鳥を作る事ができる。
【００２０】
上記のごとく、本発明のたれ・ソース類においては、添加された油中水型乳化油脂組成物が１次加熱時には油脂として振る舞うため製造工程を損なわず、２次加熱以降にはじめて、解乳化を起こして水相部が流出するためため効率良く風味を付与することができる。さらに、２次加熱されるまで油中水型乳化を保っているので水相部分に揮発性の高い風味素材や飛散しやすい風味素材を閉じこめておくことができるため、たれ・ソース類を製造する際、直接風味素材を添加するよりもはるかに少量で目的とする風味を効率良く付与することも可能となる。
【００２１】
【実施例】
以下に実施例を示し、本発明をより具体的に説明するが、本発明はこれらの実施例に何ら限定されるものではない。なお、実施例において部は重量部である。（実施例１〜３、比較例１）
表１に示す配合により、食用油脂にポリグリセリン縮合リシノレイン酸エステル、グリセリン飽和脂肪酸モノエステル、グリセリン不飽和脂肪酸モノエステル、及び蔗糖不飽和脂肪酸ポリエステルを加えて混合し、７０℃まで加温、溶解したものを油相とした。一方、水に食塩、生しょうが汁、デキストリンを加え、十分混合し、水相とした。油相中に水相を徐々に加えて油中水型に乳化した後冷却して本発明のたれ・ソース類に添加するための油中水型乳化油脂組成物を得た。また、比較例１として乳化剤を用いずに混合物を同様に調製した。
【００２２】
【表１】

次に、実施例１〜３の油中水型乳化油脂組成物及び比較例１の混合物を用いたたれの使用例を示す。
【００２３】
酒、砂糖、しょうゆ、みりんを用い、焼き鳥用たれを調製した。たれ１００重量部に対し油中水型乳化油脂組成物１０部を加え混合しさらに加熱殺菌した。これを室温で７日間保管した。試食による官能評価に当たっては、このたれを用い焼き鳥をつくった。この焼き鳥について官能評価を行ったが実施例１〜３は良好な（新鮮な）しょうがの風味があったが、比較例１のものはしょうがの風味が変質していた。
【００２６】
【発明の効果】
以上の結果からも明らかなように、本発明による油中水型乳化油脂組成物を添加したたれ・ソース類は長期間優れた風味を保持し、特定の風味を効率よく付与することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a savory sauce and sauce containing a water-in-oil emulsified fat composition.
[0002]
[Prior art]
Sauces such as grilled chicken, grilled meat and teriyaki, pork cutlet, hamburger, steak, spaghetti and so on are sometimes made at home, but recently, commercially available products tend to be used frequently. The same is true for business use.
[0003]
Sauces and sauces as seasoning materials that are commercially available are almost always manufactured by heat sterilization at high temperatures. Usually, these commercially available sauces and sauces have a considerable period of time before being consumed by consumers for storage, distribution and the like. Therefore, it is difficult to add a flavor material that changes or decreases in flavor over time or a flavor material that tends to evaporate when it comes into direct contact with the body of sauce or sauce. Examples of such flavor materials include ginger liquid, wine, and mustard. Addition of ginger liquid and wine to sauces and sauces can give a very favorable flavor and richness, but if they come into direct contact with the sauces and sauces, the flavors deteriorate or scatter over time. In addition, mustard and the like can be volatilized easily. Even if added during the production of sauces, the flavor disappears over time. For this reason, the present inventors added such a flavor material to the water phase of the water-in-oil emulsified oil and fat composition, and added the water-in-oil emulsified oil and fat composition to the sauce and sauces. Inspired. In these sauces and sauces, the flavor material present in the aqueous phase of the water-in-oil emulsified oil and fat composition is not in direct contact with the sauce and sauces, and volatilization is unlikely to occur. However, when the sauce and sauces are produced, the emulsified oil / fat composition may be partially demulsified when heated for sterilization. In addition, a stable water-in-oil emulsified oil / fat composition using a strong emulsifier is difficult to de-emulsify during the production of sauces and sauces, but it is also difficult to de-emulsify even after heating before the sauce is added. In some cases, exudation was difficult.
[0004]
[Problems to be solved by the invention]
In view of the current situation, the present invention adds a water-in-oil emulsified oil and fat composition using a specific emulsifier to sauces and sauces, and is difficult to de-emulsify in the first heating such as heating during production. Only after cooking, the emulsified state of the water-in-oil emulsified oil / fat composition is broken, and by demulsifying, we can provide sauces and sauces that can give flavors derived from flavor materials that are usually very difficult to handle It is to be.
[0005]
[Means for Solving the Problems]
As a result of intensive studies to achieve the above object, the present inventors have found that the above-mentioned problems can be solved by adding a water-in-oil emulsified fat composition using a specific emulsifier to sauces and sauces. The headline and the following invention were completed.
(1) Sauces / sauces for cooking that contain a water-in-oil emulsified oil / fat composition, and 100 parts by weight of sauce / sauces for cooking before adding the water-in-oil emulsified oil / fat composition, 1 to 40 parts by weight of the water-in-oil emulsified oil / fat composition is contained, and the water-in-oil emulsified oil / fat composition has a total amount of the oil phase and the water phase. The oil phase is 30 to 70% by weight and the water phase is 70%. It consists to 30 wt%, and the water phase portion which has the flavor material, and Tare & sauces using polyglycerin-condensed ricinoleic acid ester, a glycerin saturated fatty acid monoester as an emulsifier.
(2) as an emulsifier, a heating cooking sauce, sauces above described using one or more kinds selected further glycerol unsaturated fatty acid monoester, sucrose unsaturated fatty acid polyesters, from the group consisting of polyglycerol fatty acid ester.
(3) In 100% by weight of the water-in-oil emulsified oil / fat composition, the amount of polyglycerol condensed ricinoleic acid ester used is 0.1 to 1% by weight, and the amount of glycerol saturated fatty acid monoester used is 0.02 to 0. 0.5% by weight, the amount of glycerol unsaturated fatty acid monoester used is 0.1 to 0.5% by weight, the amount of sucrose unsaturated fatty acid polyester used is 0.05 to 0.3% by weight, and heating cooking sauce, sauces above, wherein the amount of the polyglycerol fatty acid ester is 0.05 to 0.3 wt%.
(4) A food product using the above-described cooking sauce or sauce.
(5) In sauces and sauces to which a water-in-oil emulsified oil / fat composition is added, the water-in-oil emulsified oil / fat composition is added to 100 parts by weight of the sauce / sources before the addition of the water-in-oil emulsified oil / fat composition. The water-in-oil emulsified oil / fat composition has a total amount of the oil phase and the water phase, the oil phase being 30 to 70% by weight, and the water phase being 70 to 30% by weight, And the water-in-oil type emulsified oil / fat composition has a flavor material in the aqueous phase part, and uses polyglycerin condensed ricinoleic acid ester and glycerin saturated fatty acid monoester as an emulsifier, so that it is heated during the production of sauce and sauces. It is difficult to demulsify and retain excellent flavor, and by demulsifying the water-in-oil emulsified fat composition by heating before cooking, the flavor material in the aqueous phase is exuded, Wind specific to sauces How to grant.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
[0007]
The fats and oils used in the water-in-oil emulsified fat and oil composition used in the present invention are not particularly limited as long as they are edible, for example, corn oil, linseed oil, tung oil, safflower oil, pod oil, Walnut oil, coconut oil, sunflower oil, cottonseed oil, rapeseed oil, soybean oil, pepper oil, kapok oil, rice bran oil, sesame oil, onion oil, peanut oil, olive oil, coconut oil, tea oil, castor oil, palm oil, palm oil, palm kernel Examples include vegetable oils such as oil, cacao butter, shea fat and borneo fat, and animal oils such as fish oil, whale oil, beef tallow, pork fat, milk fat, and sheep fat. Also, hardened oils, transesterified oils, and fractionated oils. These are appropriately selected according to the purpose from the above, and can be used alone or in combination.
[0008]
The emulsifiers used in the water-in-oil emulsified oil composition used in the present invention are polyglycerin condensed ricinoleic acid ester and glycerin saturated fatty acid monoester. The polyglycerin condensed ricinoleic acid ester is a polyglycerin-based emulsifier and can be obtained by esterification of condensed ricinoleic acid and polyglycerin mainly using castor oil. The amount of the polyglycerin condensed ricinoleic acid ester used is preferably 0.1 to 1% by weight, more preferably 0.2 to 0.8% by weight, in 100% by weight of the water-in-oil emulsified oil / fat composition. . If the amount used is less than 0.1% by weight, emulsification of the water-in-oil emulsified oil / fat composition itself may not be obtained satisfactorily. On the other hand, if it is more than 1% by weight, the emulsification of the water-in-oil emulsified oil / fat composition itself becomes too strong, and not only de-emulsification is difficult to occur, but also the bad flavor unique to the emulsifier may be affected. There is.
[0009]
In the present invention, a glycerin saturated fatty acid monoester is used in addition to the polyglycerin condensed ricinoleate. The fatty acid constituting the glycerin saturated fatty acid monoester is preferably a saturated fatty acid having 16 to 22 carbon atoms. The amount of the glycerin saturated fatty acid monoester used is preferably 0.02 to 0.5% by weight and more preferably 0.05 to 0.2% by weight in 100% by weight of the water-in-oil emulsified oil / fat composition. is there. If the amount used is less than 0.02% by weight, demulsification of the emulsion cannot be satisfactorily obtained, and the flavor of sauce and sauces may be lowered. On the other hand, when the amount is more than 0.5% by weight, the emulsification stability of the water-in-oil emulsified oil / fat composition itself is deteriorated, and there is a possibility that bad flavor peculiar to emulsifiers and sauces may be affected.
[0010]
In the present invention, in addition to the polyglycerin condensed ricinoleic acid ester and glycerin saturated fatty acid monoester, one or more of glycerin unsaturated fatty acid monoester, sucrose unsaturated fatty acid polyester, and polyglycerin fatty acid ester are further added. It is preferable to do. More preferably, glycerin unsaturated fatty acid monoester and sucrose unsaturated fatty acid polyester or glycerin unsaturated fatty acid monoester and polyglycerin fatty acid ester are added in combination.
[0011]
The fatty acid constituting the polyglycerin fatty acid ester is not particularly limited, and examples thereof include unsaturated fatty acids such as oleic acid, erucic acid, linoleic acid, and saturated fatty acids such as palmitic acid, stearic acid, and behenic acid. Species or a combination of two or more can be used. Meanwhile, the glycerin unsaturated fatty acid monoester and the unsaturated fatty acid constituting the sucrose unsaturated fatty acid polyester are not particularly limited, and examples thereof include oleic acid, linoleic acid, linolenic acid, arachidic acid, arachidonic acid, erucic acid and the like. These can be used alone or in combination of two or more. The glycerin unsaturated fatty acid monoester can be used even if mixed with the glycerin saturated fatty acid ester. The amount of the glycerin unsaturated fatty acid monoester used is preferably 0.1 to 0.5% by weight, more preferably 0.1 to 0.3% by weight, in 100% by weight of the water-in-oil emulsified oil / fat composition. It is. If the amount used is less than 0.1% by weight, the demulsification of the water-in-oil emulsified oil / fat composition cannot be obtained satisfactorily, and the flavor of sauce and sauces may be lowered. On the other hand, when the amount is more than 0.5% by weight, the emulsification stability of the water-in-oil emulsified oil / fat composition itself is deteriorated, and there is a possibility that bad flavor peculiar to emulsifiers and sauces may be affected. The amount of sucrose unsaturated fatty acid polyester used is preferably 0.05 to 0.3% by weight, more preferably 0.05 to 0.2% by weight, in 100% by weight of the water-in-oil emulsified oil / fat composition. . If the amount used is less than 0.05% by weight, the emulsification of the water-in-oil emulsified oil / fat composition itself may become unstable. On the other hand, if the amount is more than 0.3% by weight, the emulsification of the water-in-oil emulsified oil / fat composition itself becomes too strong and there is a possibility that demulsification will not occur, and the emulsifier has a bad flavor and sauces. There is a risk of affecting. The amount of polyglycerol fatty acid ester used is preferably 0.05 to 0.3% by weight, more preferably 0.05 to 0.2% by weight, in 100% by weight of the water-in-oil emulsified oil / fat composition. is there. If the amount used is less than 0.05% by weight, the emulsification of the water-in-oil emulsified oil / fat composition itself may become unstable. On the other hand, if the amount is more than 0.3% by weight, the emulsification of the water-in-oil emulsified oil / fat composition itself becomes too strong and there is a possibility that demulsification will not occur, and the emulsifier has a bad flavor and sauces. There is a risk of affecting.
[0012]
Further, the water-in-oil emulsified oil composition added to the sauces and sauces of the present invention includes the above-mentioned emulsifier, in addition to controlling the demulsification, or the emulsion stability of the water-in-oil emulsified oil composition itself. In order to improve the property, emulsifiers such as glycerin organic acid fatty acid monoester, lecithin, sorbitan fatty acid ester, stearoyl calcium lactate (CSL) can be used in combination.
[0013]
The oil phase of the water-in-oil emulsified oil / fat composition added to the sauce or sauce of the present invention is preferably 30 to 70% by weight. A more preferred range is 40 to 60% by weight. If the oil phase is less than 30% by weight, the water phase is blended in a large amount, so that the water-in-oil emulsification of the water-in-oil emulsified oil composition itself may become unstable. On the other hand, if the amount is more than 70% by weight, the aqueous phase is decreased, and there is a risk that the flavor cannot be satisfactorily imparted to the sauce or sauce. The aqueous phase is preferably 70 to 30% by weight. A more preferred range is 60 to 40% by weight. If the water phase is more than 70% by weight, the water-in-oil emulsified oil / fat composition itself may become unstable because the water phase is too much. On the other hand, if it is less than 30% by weight, the oil phase is increased, and there is a possibility that the flavor and sauces cannot be satisfactorily imparted.
[0014]
In the water phase of the water-in-oil emulsified oil / fat composition used in the present invention, a flavor material imparting flavor peculiar to sauce and sauces is added. As flavor materials, ginger, wasabi, wasabi, cinnamon, mustard and other spices, lemon, yuzu and other citrus fruits, maple syrup, honey, etc. Seasonings, condensed milk, dairy products such as cheese, liquids and extracts such as flavored vegetables, red wine, white wine, liquor such as sake lees, vanilla extract, maple flavor, cream flavor, wine flavor, butter enzyme treated product, vanillin treated water Sexual fragrances can be exemplified.
[0015]
In the water-in-oil emulsified oil and fat composition used in the present invention, thickening polysaccharides such as dextrins, starches, xanthan gum and guar gum for stabilizing the water-in-oil emulsified oil and fat composition, products There is no problem even if sugars for improving the properties, other flavoring materials, other seasonings, other extracts, other spices and the like are used. In order to improve the texture, dietary fibers such as cellulose and its derivatives, polydextrose, wheat bran and soybean fiber can also be used. Furthermore, a fragrance | flavor, a coloring agent, antioxidant, etc. can be used suitably.
[0016]
Sauces and sauces to which the water-in-oil emulsified oil / fat composition of the present invention is added refer to liquid or semi-fluid seasonings used in grilled foods, boiled foods, pots, Western dishes, etc. Examples include grilled meat, yakitori, teriyaki, eel grilled eel, okonomiyaki, grilled pork, rice cake, fluffy radish and the like. The sauce to which the water-in-oil emulsified oil / fat composition of the present invention is added is mainly white sauce used in western cuisine, tomato sauce, brown sauce, steak sauce, meat sauce, carbonara sauce, udon and soba dashi used mainly in Japanese food. , Tentsuyu, curry sauce, etc. Also, in bakery products such as bread and confectionery, the water-in-oil emulsified oil / fat composition of the present invention is used as a sauce for topping during production or eating, or for kneading into dough to give a specific flavor. It is also possible to use it. For example, maple syrup is typically used as a sauce when eating hot cakes and waffles, but an oil / fat composition obtained by previously blending maple syrup into the aqueous phase of the water-in-oil emulsified oil / fat composition of the present invention. Kneaded into a hot cake or waffle dough, which effectively gives the flavor of maple syrup by demulsifying the water-in-oil composition when heated in a microwave oven or oven toaster during eating. Can do.
[0017]
The water-in-oil emulsified oil / fat composition added to the sauce or sauce of the present invention can be produced, for example, as follows. First, an emulsifier is added to fats and oils, and what was heated and melt | dissolved at 70 degreeC is made into an oil phase. On the other hand, seasonings, extracts, and dextrins are added to water as necessary, and after sufficient mixing, they are sterilized by heating to 70 ° C. to obtain an aqueous phase. A water phase is gradually added to the oil phase to emulsify it into a water-in-oil type, and then cooled to obtain a water-in-oil type emulsified fat composition.
[0018]
The sauce and sauces of the present invention can be produced, for example, as follows. The water-in-oil emulsified oil / fat composition obtained as described above is mixed with the sauce / sauce prepared separately by a conventional method, and further sterilized by heating to obtain the sauce / sauce of the present invention. . Although depending on the type of sauce and sauce or the degree of expected effect, the water-in-oil type emulsified oil / fat composition is preferably 1 to 100 parts by weight of the sauce / sources before adding the water-in-oil type emulsified oil / fat composition. It can be used by adding 40 parts by weight, more preferably 2 to 10 parts by weight. In these sauces and sauces, the water-in-oil emulsified oil and fat composition may be added as it is, but protein materials such as egg white, casein, sodium caseinate, and whey protein, and another hydrophilic strong emulsifier are used. It is also possible to emulsify the water-in-oil type emulsified oil / fat composition into an oil-in-water type such as a seasoning liquid, pickle liquid, etc., and add it after increasing the affinity for sauce and sauces. .
[0019]
The food product using the sauce or sauce of the present invention can be produced, for example, as follows. Yakitori can be made by applying the sauce produced as described above to meat such as birds and baking it.
[0020]
As described above, in the sauces and sauces of the present invention, the added water-in-oil emulsified oil / fat composition behaves as an oil / fat at the time of primary heating, so that the production process is not impaired, and only after the secondary heating, demulsification is performed. Since the water phase part is caused to flow out, flavor can be efficiently imparted. Furthermore, since water-in-oil emulsification is maintained until secondary heating, it is possible to keep highly volatile flavor materials and easily scattered flavor materials in the aqueous phase, so that sauces and sauces are produced. In this case, the desired flavor can be efficiently imparted in a much smaller amount than when the flavor material is directly added.
[0021]
【Example】
EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, parts are parts by weight. (Examples 1 to 3, Comparative Example 1)
According to the formulation shown in Table 1, polyglycerin-condensed ricinoleic acid ester, glycerin saturated fatty acid monoester, glycerin unsaturated fatty acid monoester, and sucrose unsaturated fatty acid polyester were added to and mixed with edible oil and fat, and heated to 70 ° C. and dissolved. The oil phase was used. On the other hand, salt, ginger juice and dextrin were added to water and mixed well to obtain an aqueous phase. The water phase was gradually added to the oil phase to emulsify it into a water-in-oil type, and then cooled to obtain a water-in-oil type emulsified oil / fat composition for addition to the sauce or sauce of the present invention. Moreover, the mixture was similarly prepared as Comparative Example 1 without using an emulsifier.
[0022]
[Table 1]

Next, the usage example of the sauce using the water-in-oil type emulsified oil-fat composition of Examples 1-3 and the mixture of the comparative example 1 is shown.
[0023]
Yakitori sauce was prepared using sake, sugar, soy sauce and mirin. 10 parts of a water-in-oil emulsified oil / fat composition was added to 100 parts by weight of the sauce and mixed, and further heat sterilized. This was stored at room temperature for 7 days. Yakitori was made using this sauce for sensory evaluation by tasting. Although sensory evaluation was performed on this yakitori, Examples 1 to 3 had a good (fresh) ginger flavor, but those of Comparative Example 1 had altered ginger flavor.
[0026]
【The invention's effect】
As is clear from the above results, the sauces and sauces to which the water-in-oil emulsified oil composition according to the present invention is added can maintain an excellent flavor for a long period of time and can efficiently impart a specific flavor.

Claims

A cooking sauce / sauce containing a water-in-oil emulsified oil / fat composition, wherein 100% by weight of the cooking / oil sauce / sauce before adding the water-in-oil emulsified oil / fat composition in the oil 1-40 parts by weight of the water-based emulsified oil / fat composition is contained, and the water-in-oil emulsified oil / fat composition has a total amount of the oil phase and the water phase. The oil phase is 30-70% by weight and the water phase is 70-30% %, And has a flavor material in the aqueous phase part, and a sauce or sauce for cooking using polyglycerin condensed ricinoleic acid ester or glycerin saturated fatty acid monoester as an emulsifier.

The sauce or sauce for cooking according to claim 1, wherein one or more selected from the group consisting of a glycerin unsaturated fatty acid monoester, a sucrose unsaturated fatty acid polyester and a polyglycerin fatty acid ester is further used as an emulsifier.

In 100% by weight of the water-in-oil emulsified oil / fat composition, the amount of polyglycerol condensed ricinoleic acid ester used is 0.1 to 1% by weight, and the amount of glycerol saturated fatty acid monoester used is 0.02 to 0.5% by weight. %, The amount of glycerol unsaturated fatty acid monoester used is 0.1 to 0.5% by weight, the amount of sucrose unsaturated fatty acid polyester used is 0.05 to 0.3% by weight, and polyglycerol fatty acid The cooking sauce or sauce according to claim 2, wherein the amount of ester used is 0.05 to 0.3% by weight .

The foodstuff which uses the sauce and sauces for cooking in any one of Claims 1-3 .

In sauces and sauces to which water-in-oil emulsified oil / fat composition is added, the amount of water-in-oil emulsified oil / fat composition added to 100 parts by weight of sauce / sources before addition of water-in-oil emulsified oil / fat composition 1 to 40 parts by weight, and the water-in-oil type emulsified oil / fat composition comprises 30 to 70% by weight of the oil phase and 70 to 30% by weight of the water phase, The water-in-oil emulsified oil / fat composition is demulsified by heating during the production of sauce and sauces by using a polyglycerin condensed ricinoleic acid ester and a glycerin saturated fatty acid monoester as an emulsifier while having a flavor material in the phase part. It is difficult to hold and retains an excellent flavor, and by demulsifying the water-in-oil emulsified fat composition by heating before cooking, the flavor material in the aqueous phase is exuded, so that the sauce and sauces With a specific flavor How to.