JP5765511B1 - Acid emulsified seasoning - Google Patents

Abstract

It contains edible fats and oils, emulsifiers, organic acids and salt, and has an incomplete O / W / O type emulsified form. In this acidic emulsified seasoning, the pH of the aqueous phase is 4.5 or less, the outer oil phase contains solid solid fat at a product temperature of 20 ° C., and the inner oil phase is liquid food at a product temperature of 20 ° C. Oils and fats are contained, and the contact angle of water with the acidic emulsified seasoning is 10 to 65 ?. This acidic emulsified seasoning is difficult to dry, hardly undergoes water separation or moisture transfer due to contact with the underlying food, and feels the oily stickiness of the acidic emulsified seasoning in the O / W / O type emulsified form. It has the taste of O / W type emulsion.

Description

  The present invention relates to an acidic emulsified seasoning having an O / W / O type emulsified form.

  Forming a linear topping on the surface of food such as okonomiyaki, bread, pizza, pasta, meat, and vegetables by thinly squeezing an acidic emulsified seasoning having an O / W emulsified form such as mayonnaise from a flexible container It has been done. By forming such a topping, it is possible to produce a seasoning component that fits on the surface of the food and the appearance of the food looks delicious. As an acidic emulsified seasoning contained in a container suitable for topping, for example, one having moderate viscosity by containing non-pregelatinized flour and suppressing oil separation after baking is known (patent) Reference 1).

  On the other hand, as a butter cream suitable for topping, spread, etc., one having an O / W / O type emulsified form has been proposed (Patent Document 2).

Japanese Patent Laid-Open No. 5-130848 JP 2007-116984 A

  However, when topping is formed with an acidic emulsified seasoning having a conventional O / W type emulsified form, it is included in the topping when the topping dries over time or the topping is a starchy food such as bread. Moisture is absorbed by the underlying food, when the topping base is vegetable, the salt content in the topping causes water separation from the vegetable, or when the topping base is a paste There is a problem that the taste of the topping changes when the ingredients of the food shift to the topping.

  For this, the acidic emulsified seasoning that forms the topping is made into an O / W / O type emulsified form as described in Patent Document 2 (that is, the outermost layer of the emulsion is made into an oil phase). Therefore, it is conceivable to prevent drying of the topping, and to prevent separation of water and moisture due to contact between the topping and the underlying food.

  However, when an acidic emulsified seasoning is formed from an O / W type emulsion into an O / W / O type emulsion according to a conventional O / W / O type emulsion, an oily stickiness like butter cream is formed. There was a problem that the original taste of the O / W emulsion before the outermost layer of the emulsion was made into an oil phase was impaired.

  Therefore, the present invention is an acidic emulsified seasoning used for toppings, spreads, etc., where the topping is difficult to dry, and it is difficult for water and moisture to migrate due to contact between the topping and the underlying food, and The oily stickiness of the acidic emulsified seasoning of the O / W / O type emulsified form is not felt, and the original taste of the O / W type emulsion before the outermost layer of the emulsion is changed to the oil phase is impaired. It is an object to provide an acidic emulsified seasoning.

  The present inventor has found that the above-mentioned problems can be solved if the degree of formation of the O / W / O type emulsified form evaluated using the contact angle of water with the acidic emulsified seasoning as an index is incomplete. I came up with it.

That is, the present invention contains edible fats and oils, emulsifiers, organic acids and salt,
An acidic emulsified seasoning having an O / W / O type emulsified form,
The pH of the aqueous phase is 4.5 or less,
The outer oil phase contains solid fat that is solid at a product temperature of 20 ° C.,
The inner oil phase contains edible oil that is liquid at a product temperature of 20 ° C.,
An acidic emulsified seasoning having a water contact angle of 10 to 65 ° with respect to the acidic emulsified seasoning is provided.

  In addition, the present invention provides an O / W emulsion prepared from an inner oil phase-forming material and an aqueous phase-forming material containing edible oils and liquids at a product temperature of 20 ° C., as a method for producing the above acidic emulsified seasoning, Provided is a method for producing an acidic emulsified seasoning having a step of emulsifying an outer oil phase-forming material containing solid solid fat at an article temperature of 20 ° C.

  Furthermore, this invention provides the cooked food which uses the above-mentioned acidic emulsification seasoning.

  According to the acidic emulsified seasoning of the present invention, since it has an O / W / O type emulsified form, it has an oil phase in the outermost layer. Therefore, the surface of the acidic emulsified seasoning of the present invention is less likely to dry than an acidic O / W emulsified seasoning such as mayonnaise. Also, when used as a topping, even if the ground is a starchy food such as bread, it is difficult for the food to absorb moisture contained in the acidic emulsified seasoning, and even if the ground is a food such as vegetables, It is also possible to prevent water from being removed, and it is possible to prevent the original taste of the acidic emulsified seasoning from being impaired by moisture and taste components contained in the underlying food. Therefore, when the acidic emulsified seasoning is used for food, it is possible to suppress the aging and deterioration of appearance over time.

  On the other hand, the acidic emulsified seasoning of the present invention does not have an oily stickiness like the conventional O / W / O type emulsified seasoning, and the O / W before making the outermost layer of the emulsion into an oil phase. The original taste of the mold emulsion is not impaired. This is because the contact angle of water with the acidic emulsified seasoning of the present invention is smaller than the contact angle of water with fats and oils, so the O / W / O type emulsified form is incompletely formed with the acidic emulsified seasoning of the present invention. Therefore, when the acidic emulsified seasoning of the present invention is brought into contact with food, it is presumed that not only the outer oil phase but also the aqueous phase exist in a marbled form at the contact interface.

  And since the inner aqueous phase of the acidic emulsified seasoning of the present invention has a pH of 4.5 or less, it is possible to impart a characteristic taste to the acidic emulsified seasoning to foods entangled with the acidic emulsified seasoning. Moreover, the preservability of the seasoning is also improved.

FIG. 1 is a confocal laser micrograph after oil phase staining of the acidic emulsified seasoning of Example 15. FIG. 2 is a confocal laser scanning micrograph of the acidic emulsified seasoning of Comparative Example 4 after oil phase staining.

Hereinafter, the present invention will be described in detail. In the present invention, “%” represents “mass%” and “part” represents “part by mass” unless otherwise specified.
<Emulsified form of acidic emulsified seasoning>
Incomplete O / W / O type emulsified form The acidic emulsified seasoning of the present invention has an emulsified form of O / W / O type (inner oil phase / water phase / outer oil phase). That is, O / W type emulsified particles in which the inner oil phase is dispersed in the aqueous phase have a form dispersed in the outer oil phase. On the other hand, in the acidic emulsified seasoning of the present invention, the O / W / O type emulsified form is not complete but incompletely formed from the numerical value of the water contact angle described in detail below. It is presumed that regions having morphological properties are also formed.

-Contact angle of water When the O / W / O type emulsified form is completely formed, the contact angle of water (that is, the contact angle of water with the edible oil and fat constituting the outer oil phase) is greater than 65 ° and 80 °. On the other hand, the contact angle of water with the acidic emulsified seasoning of the present invention is 65 ° or less, particularly 55 ° or less, and the formation of the O / W / O type emulsified form is incomplete. On the other hand, the contact angle of water with respect to the O / W type emulsion (that is, the contact angle of water with respect to the aqueous phase) becomes zero, but the acidic emulsified seasoning of the present invention has the properties as an O / W / O type emulsion form. By having, the contact angle of water with respect to the acidic emulsified seasoning of the present invention is 10 ° or more, particularly 20 ° or more.

  Here, as for the contact angle, an acidic emulsified seasoning (20 ° C.) was applied on a smooth surface, and 0.1 mL of distilled water was dropped on the coated surface. One minute after dropping, water droplets on the coated surface were observed from the side. It is a numerical value obtained by photographing with a digital camera (magnification 20 times) and obtained by image analysis using the θ / 2 method.

<Viscosity>
The viscosity of the acidic emulsified seasoning of the present invention is 50 Pa · s or more, and preferably 75 Pa · s or more.
The viscosity is 600 Pa · s or less, and more preferably 500 Pa · s or less, taking into consideration productivity such as ease of mixing with fish or chicken in oil. Here, the viscosity of the acidic emulsified seasoning according to the present invention is such that the product temperature is 20 ° C. using a BH viscometer, and rotor No. 6. It is a value calculated from the reading after 1 minute measured under the condition of 2 rpm.
In the production process of the acidic emulsified seasoning of the present invention, the viscosity is increased by increasing or decreasing the solid fat content of the outer oil phase or adding a thickener to the O / W emulsion before mixing with the outer oil phase. It can be adjusted to the above-mentioned range.

<Inner oil phase>
-Edible fats and oils that form the inner oil phase The edible fats and oils that form the inner oil phase in the O / W / O type emulsified form are liquid at a product temperature of 20 ° C. By forming an inner oil phase with liquid edible fats and oils at a product temperature of 20 ° C., it can be emulsified with a general emulsification facility.
As edible oils and fats which are liquid at a product temperature of 20 ° C., edible oils and fats having a freezing point of 10 ° C. or less, particularly edible oils and fats having a temperature of 5 ° C. or less can be used. In addition, the freezing point of this edible oil and fat means the freezing point obtained by the freezing point measuring method of the reference | standard fats and oils analysis test method (Japan Oil Chemical Society establishment).

  Specific examples of edible fats and oils that are liquid at a product temperature of 20 ° C. include vegetable oils such as rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, and soybean oil. Also, fish oil, liver oil, and oils and diglycerides obtained by processing these oils and fats by transesterification and the like can be used at a product temperature of 20 ° C. These can be used alone or in combination of two or more.

-Content of the edible fat and oil which forms an inner oil phase The edible fat and oil which forms an inner oil phase can be 5 to 60% of the acidic emulsification seasoning of this invention, Especially 42 to 56%. Further, the total of the edible oil and fat forming the inner oil phase and the edible oil and fat forming the outer oil phase can be 15 to 80%, further 25 to 80%, especially 65 to 79%. can do. In the acidic emulsified seasoning of the present invention, if the content of edible fats and oils that form the inner oil phase is too large, the inner oil phase coalesces with the outer oil phase and the emulsified state becomes unstable, and if too little, W / O No difference from mold emulsion.

  In addition, the inner oil phase can contain an emulsifier, a colorant, and the like in addition to the above-described edible oil and fat that are liquid at 20 ° C., and these can be combined to form an inner oil phase forming material.

-Inner oil phase particle size The average particle size (median diameter) of the inner oil phase (that is, the fat particles in the O / W type emulsified particles) is preferably 10 μm or less, and more preferably 5 μm or less. When the average particle diameter of the oil and fat particles is not more than the above value, the emulsified state is stabilized.
The average particle size of the inner oil phase is a value obtained from the particle size distribution obtained by volume conversion with a particle size distribution measuring device by a laser diffraction scattering method.

  Moreover, the acidic emulsification seasoning of the present invention prepares an O / W type emulsion from an inner oil phase forming material and an aqueous phase forming material as will be described later, and the O / W type emulsion and the outer oil phase forming material Are mixed, stirred and emulsified into O / W / O type, and the average particle size of the fat and oil particles in the O / W type emulsified particles contained in the acidic emulsified seasoning of the present invention is Since the average particle diameter of the fat particles in the O / W emulsion before mixing with the outer oil phase is substantially the same, the average particle of the fat particles in the O / W emulsion before mixing with the outer oil phase By measuring the diameter, the average particle diameter of the fat and oil particles in the O / W type emulsified particles in the O / W / O type acidic emulsified seasoning can be determined.

<Outer oil phase>
-Edible fats and oils which form an outer oil phase The edible fats and oils which form the outer oil phase of an O / W / O type emulsification form contain solid solid fat at the product temperature of 20 degreeC. When the edible oil and fat that forms the outer oil phase contains solid fat that is solid at a product temperature of 20 ° C., the emulsified form of the O / W / O emulsion is stabilized. Therefore, the production of the O / W / O emulsion is facilitated by mixing and stirring the outer oil phase forming material containing the edible oil and fat for forming the outer oil phase with the O / W emulsion. On the other hand, when the ratio of the solid fat at the product temperature of 20 ° C. of the edible fat forming the outer oil phase is too high, stirring when stirring and emulsifying into the O / W / O type becomes complicated. Therefore, as edible fats and oils forming the outer oil phase, it is preferable to use those having a solid fat content of 5 to 90%, particularly 60 to 90% at a product temperature of 20 ° C.

  In addition, by using an edible oil and fat having such a solid fat content, it is possible to produce an acidic emulsified seasoning with a balance between sourness and umami. On the other hand, when a high melting point fat is used, the acidic emulsified seasoning becomes greasy and sticky. On the other hand, when low melting point fats and oils are used, the acidic emulsified seasoning becomes impure and the taste balance is inferior, and the viscosity of the acidic emulsified seasoning becomes unstable.

  As an edible oil and fat having a solid fat content of 5 to 90% at a product temperature of 20 ° C., the above-mentioned edible oil and fat used for forming the inner oil phase should be fractionated or transesterified to adjust the solid content. Can do.

  In addition, the solid fat content at the product temperature of 20 ° C. is mixed by mixing the edible fat and oil with a solid fat content of over 90% at the product temperature of 20 ° C. and the edible fat with a solid fat content of less than 10% at the product temperature of 20 ° C. Even a mixed oil adjusted to 90% is suitable because stirring during emulsification in the O / W / O type is easy and the balance of taste is excellent.

  The solid fat content in the oil phase can be measured by the method described in AOCS Official Method Cd16b-93 (Revised 1999), and whether or not the outer oil phase of the O / W / O emulsion contains solid fat. Can be observed by confirming the presence or absence of crystals with a microscope.

  As such fats and oils that can be specifically obtained, Unishort PS (Fuji Oil Co., Ltd.), BST-DP (Fuji Oil Co., Ltd.), Melba 36 (Fuji Oil Co., Ltd.), Melba 45 (Fuji Oil Co., Ltd.) Co., Ltd.), Micro Short (manufactured by Tsukishima Foods Co., Ltd.), and mixtures thereof, but are not limited thereto.

-Content of the edible oil and fat that forms the outer oil phase From the viewpoint of the stability of the emulsion, the edible fat and oil that forms the outer oil phase can be 10 to 40% of the acidic emulsified seasoning of the present invention. It can be 20-35%, and in particular 22-27%. Moreover, with respect to the whole fats and oils contained in the acidic emulsification seasoning of this invention, it can be set to 14 to 89%, Furthermore, it can be set to 14 to 50%, It can be set as 20 to 35% especially.

  The outer oil phase can contain an emulsifier, a coloring agent, and the like in addition to the edible fat and oil containing solid fat at 20 ° C., and these can be combined into an outer oil phase forming material.

<Water phase>
The aqueous phase can contain water, acidulant, salt, seasoning, sugar, spice, coloring agent, flavoring agent, thickener, emulsifier, and the like, and these can be combined into an aqueous phase forming material. The aqueous phase forming material preferably contains salt, vinegar, seasoning and sugar.

-Moisture amount From the point of viscosity, the moisture amount which occupies for an aqueous phase can be 20 to 85% of the acidic emulsification seasoning of this invention, and can also be 30 to 85%. This amount of water is the total amount of water contained in each material forming the water phase.

-Acidulant As the acidulant, acetic acid, citric acid, succinic acid, lactic acid, gluconic acid and the like can be used. Among them, it is preferable to use brewed vinegar as acetic acid in terms of industrial availability.

  The amount of acidulant used is appropriately adjusted so that the pH of the aqueous phase is 4.5 or less. Thereby, a flavor becomes favorable and can suppress the proliferation of microorganisms. Furthermore, when the pH of the aqueous phase is 4.5 or less, when the protein is contained in the aqueous phase, the protein is denatured to increase the viscosity of the aqueous phase, and the O / W / O type emulsion form O / W-type emulsified particles can be refined and stabilized.

-Thickener As a thickener, the following starches, gums, etc. can be used. When the acidic emulsified seasoning of the present invention is used as a topping that draws a desired line on the food, the drawn line shape is easily retained and the viscosity of the aqueous phase is increased by using the thickener. The O / W type emulsified particles in the O / W / O type emulsified form can be refined and stabilized.

  Examples of the starch include potato starch, corn starch, tapioca starch, wheat starch, rice starch, processed starch obtained by subjecting these starches to pregelatinization and crosslinking, and wet heat-treated starch. The wet heat-treated starch is not particularly limited as long as it is commercially available as “wet heat treated starch”. Further, the processed starch is not particularly limited as long as it is a starch that has been subjected to chemical treatment designated as a content by the Food Sanitation Law and is used for food. For example, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, hydroxypropyl starch, phosphorylated starch, phosphoric acid Cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, and the like.

  Examples of gums include xanthan gum, gellan gum, carrageenan, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, silium seed gum, sodium alginate, pectin, konjac mannan and the like.

  The content of the thickening agent in the acidic emulsified seasoning depends on the type of the thickening agent, but it is 0.2% or more from the viewpoint of easily maintaining the line shape when a line-shaped topping is drawn on the food. Furthermore, it can be 0.4% or more. On the other hand, the content of the thickener is preferably 7% or less, and more preferably 6% or less from the viewpoint of ease of drawing the line topping and the influence on the taste.

・ Salt As the salt, purified salt, rock salt, etc. can be used.
The content of sodium chloride in the acidic emulsified seasoning of the present invention can be 2 to 6%, particularly 3 to 6%. Thereby, the flavor of an acidic emulsification seasoning becomes favorable and can suppress the proliferation of microorganisms.

・ Emulsifiers Examples of emulsifiers include egg yolk, egg yolk lecithin, milk protein, soybean protein, monoglyceride, monoglyceride derivatives, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, vegetable lecithin, emulsified starch, etc. Is mentioned. Among these, it is preferable to use egg yolk.

Examples of the egg yolk include raw egg yolk, raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or Those subjected to one or more treatments such as enzyme treatment with protease, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or saccharide, etc. Can be mentioned. The content of egg yolk in the acidic emulsified seasoning of the present invention can be contained in an amount of 1 to 10%, further 1 to 8%, particularly 1.5 to 6% in terms of solid content.
In addition, as said emulsifier including egg yolk, it can be used individually or in combination of 2 or more types.

<Method for producing acidic emulsified seasoning>
As the method for producing the acidic emulsified seasoning of the present invention, an inner oil phase forming material, an aqueous phase forming material, and an outer oil phase forming material are prepared. First, an inner oil phase forming material and an aqueous phase forming material are prepared. Are mixed and emulsified to prepare an O / W emulsion. Next, the acidic emulsified seasoning of the present invention having the O / W / O type emulsified form is produced by mixing and emulsifying the O / W type emulsion and the material for forming the outer oil phase.

-Mixing ratio of inner oil phase forming material, aqueous phase forming material, and outer oil phase forming material In producing the acidic emulsified seasoning of the present invention, the inner oil phase forming material, the aqueous phase forming material, and the outer oil phase The mixing ratio of the forming material is 92 to 25 parts of the water phase forming material with respect to 8 to 75 parts of the inner oil phase forming material, particularly 70 to 70 parts of the aqueous phase forming material with respect to 30 to 70 parts of the inner oil phase forming material. To 30 parts, and 11 to 67 parts, particularly 25 to 54 parts of the outer oil phase forming material with respect to 100 parts of the O / W emulsion.

-Whip of edible fat / oil forming outer oil phase Solid fat at 20 ° C. used for forming outer oil phase for producing acidic emulsified seasoning having O / W / O type emulsified form as described above It is preferable that the outer oil phase-forming material containing whipped in advance and the edible edible fat mixed with the O / W emulsion. This whipping speeds up the secondary emulsification of the O / W emulsion and the fats and oils forming the outer oil phase, and the texture of the acidic emulsified seasoning having the O / W / O emulsion form obtained by the secondary emulsification is obtained. Become soft. Moreover, the quantity of the outer oil phase which occupies for an acidic emulsification seasoning can be reduced. Furthermore, the entanglement between the acidic emulsified seasoning and ingredients such as raw vegetables is further improved.

  The effect of whipping of edible fats and oils containing solid fats that are solid at 20 ° C. becomes more pronounced as the overrun by whipping increases, for example, fats and oils containing solid fats that form the outer oil phase, and O / When completing the secondary emulsion by manually stirring the W-type emulsion with a spatula, if the overrun is 0%, the number of stirring required to complete the secondary emulsion is 300 times. When the overrun is 200%, the same number of stirrings can be reduced to 150 times.

  When the outer oil phase-forming material is prepared by mixing edible fats and oils containing solid fats at 20 ° C. with emulsifiers and coloring agents, the above whip is edible fats and fats containing solid fats at 20 ° C. It is preferable to carry out after mixing an emulsifier, a colorant and the like.

-Precipitation of fine crystals in edible fats and oils that form the outer oil phase When whipping edible fats and oils containing solid solid fat at 20 ° C as described above, the edible fats and oils are edible by kneading them while rapidly cooling them. It is preferable to produce fine crystals having a particle diameter of 1 to 10 μm in the oil or fat. As a cooling temperature profile, for example, cooling is performed from 65 ° C. to 20 ° C. in 2 minutes. As a result, edible fats and oils can be easily whipped, an emulsion having an O / W / O type emulsified form can be prepared quickly, the mouthfeel of the finally obtained acidic emulsified seasoning is improved, and the obtained acidity The stability of the emulsified seasoning is improved. This is because if the edible fats and oils that form the outer oil phase are preliminarily formed with fine crystals, the edible fats and oils that form the outer oil phase become O / W when the edible fats and oils are mixed with an O / W emulsion. Since it stays outside the emulsion and coats the outside of the O / W emulsion particles by stirring, the O / W emulsion particles are easily dispersed in the outer oil phase, thereby forming an O / W / O emulsion form. This is because it is promoted.

  On the other hand, when the edible fat / oil forming the outer oil phase is completely liquid, when the edible fat / oil is mixed with the O / W emulsion, the edible fat / oil is an oil phase particle of the O / W emulsion. And it becomes difficult to form an O / W / O type emulsified form.

  Moreover, in the outer oil phase obtained without kneading while rapidly cooling the edible fats and oils, the length of the crystals contained in the edible fats and oils becomes needle-like crystals exceeding 10 μm, and a stable acidic emulsified seasoning is obtained. It is difficult to obtain.

-Emulsification conditions of O / W type emulsion and outer oil phase forming material The temperature at which the O / W type emulsion and outer oil phase forming material are mixed and emulsified can be 0 ° C or higher and 40 ° C or lower, especially 20 degreeC or more and 30 degrees C or less are preferable.
Further, the emulsification of the O / W emulsion and the outer oil phase forming material can be performed using a general emulsification apparatus such as a homomixer or a colloid mill.

The strength of stirring in the emulsification step, the treatment time, etc. are such that the contact angle of water with the emulsion obtained in the emulsification step is 10 to 65 °, in particular 20 ° or more, and 55 °. It adjusts suitably so that it may become the following.
Specifically, the contact angle of water is about 0 to 5 ° because it is not O / W / O type at the beginning of stirring, but the contact with water is gradually increased by increasing the stirring or the treatment time. As the angle rises and O / W / O type secondary emulsification is completed, the angle approaches 65 ° which is the contact angle of water only in the outer oil phase. The contact angle of water of 10 to 65 ° means that the O / W / O type secondary emulsification is not completely completed.

<Cooked food using acidic emulsified seasoning>
The acidic emulsified seasoning of the present invention can be used to obtain various cooked foods, for example, okonomiyaki etc., salad over raw vegetables etc., mixed with ingredients such as boiled eggs, tuna, octopus You can use it for bread, pizza, rice balls, etc. In this case, the acidic emulsified seasoning itself is difficult to dry, and the water content of the acidic emulsified seasoning is transferred to foods that use the acidic emulsified seasonings, causing water separation in the foods, and Since it is suppressed that a component transfers to an acidic emulsified seasoning, the deliciousness of foodstuffs using an acidic emulsified seasoning and deterioration with time of appearance can be suppressed.

[Example 1]
An acidic emulsified seasoning of Example 1 was prepared with the formulation shown in Table 1A below. That is, the water phase and the inner oil phase shown in Table 1 were emulsified with a mixer and then emulsified with a colloid mill to prepare an O / W type emulsion. Next, the outer oil phase shown in Table 1 was added to the O / W emulsion and emulsified with a mixer to prepare an emulsion having an O / W / O emulsion form. In this case, the vegetable oil used as the outer oil phase was previously whipped to 100% overrun. Moreover, the contact angle of water with respect to the obtained emulsion was adjusted by changing the stirring time after adding an outer oil phase. Each emulsification step was performed at a product temperature of 20 ° C.

  In the obtained acidic emulsified seasoning, the viscosity was 230 Pa · s, and the average particle size of the fat and oil particles in the O / W type emulsified particles was 5 μm or less.

[Examples 2 to 15, Comparative Examples 1 to 4]
The acidic emulsified seasonings of Examples 2 to 15 and Comparative Examples 1 to 4 were prepared in the same manner as in Example 1 with the mixing ratio of the acidic emulsified seasonings shown in Table 1A and Table 1B.

[Contact angle of water]
The acidic emulsified seasoning of each Example and Comparative Example was applied horizontally to a weighing dish at 20 ° C., and 0.1 mL of distilled water was dropped onto the application surface. One minute after the addition, water droplets on the application surface were observed from the side. An image was taken with a digital camera (magnification 20 times) (VHX-600 manufactured by Keyence Corporation), and the contact angle of water with respect to the coated surface was determined by image analysis by the θ / 2 method. The results are shown in Table 1A and Table 1B.

[Micrograph of emulsified state]
The oil phase of the acidic emulsified seasoning of Example 15 and Comparative Example 4 was dyed, and confocal laser micrographs (magnification: 400 times) were taken. The results are shown in FIGS.
From FIG. 1 and FIG. 2, the acidic emulsified seasoning of Example 15 has irregularly shaped O / W-type emulsified particles, irregular shapes, and marbled portions, and an O / W / O-type emulsified form. Is incomplete, whereas the acidic emulsified seasoning of Comparative Example 4 has increased O / W type emulsified particles having a particle size in the range of 10 to 20 μm, which is O / W / O than Example 15. It can be seen that the mold emulsification form is completed.

[Evaluation with food]
Each acidic emulsified seasoning obtained in Examples 1 to 15 and Comparative Examples 1 to 4 was used in food as in the following tests 1 to 5 and evaluated.

[Test 1: Hardening modification of egg white of egg spread]
For each acidic emulsified seasoning, half the amount of the acidic emulsified seasoning is added to the boiled egg diced to a particle size of 5 to 10 mm to make an egg spread, and the degree of cure of the egg white portion of the boiled egg after storage at 10 ° C. for 24 hours is as follows: Evaluation was based on the evaluation criteria. The results are shown in Table 1A and Table 1B.
A: Almost not cured.
B: Hardening is felt slightly, but there is no problem.
C: The acidic emulsified seasoning is separated or hardened.

[Test 2: Water separation from vegetables]
For each acidic emulsified seasoning, half the amount of the acidic emulsified seasoning was added to the onion sliced into 2 to 4 mm to prepare a cooked food, and the water separation from the onion after storage at 10 ° C. for 24 hours was evaluated according to the following evaluation criteria. The results are shown in Table 1.
A: There is almost no water separation.
B: Although there is some water separation, there is no problem.
C: The acidic emulsified seasoning is separated or separated and flowing out.

[Test 3: Taste]
Each acidic emulsified seasoning was formed on a linear topping okonomiyaki using a 5 mm caliber round mouthpiece, stored at 20 ° C. for 6 hours, eaten, and evaluated according to the following evaluation criteria. The results are shown in Table 1A and Table 1B.
A: The taste is substantially the same as that of a general acidic oil-in-water mayonnaise.
B: Although it is slightly different in taste from a general acidic oil-in-water mayonnaise, there is no problem.
C: The taste is quite different from that of a general acidic oil-in-water mayonnaise.
D: Taste completely different from that of general acidic oil-in-water mayonnaise.

From Table 1A and Table 1B, the acidic emulsified seasoning of Comparative Examples 1 to 4 in which the water contact angle is less than 10 ° or 65 ° or more and the O / W / O type emulsified form is formed is the egg white of egg spread. It is hardened and denatured, water is removed from vegetables, or it tastes very different from general acidic oil-in-water mayonnaise, while the water contact angle is 10 to 65 ° and incomplete O The acidic emulsified seasonings of Examples 1 to 15 having the / W / O type emulsified form are not hardened and denatured in egg white of egg spread, are not separated from vegetables, and are generally abbreviated as general acid oil-in-water mayonnaise. It can be seen that the taste is similar or slightly different, but there is no problem.
In addition, as for the acidic emulsification seasoning of each Example and a comparative example, all are aqueous phase pH 4.5 or less, a viscosity is 75 Pa.s or more and 500 Pa.s or less, and the average particle diameter of O / W type | mold emulsion particle | grains is 5 micrometers or less. Met.

[Test 4]
For each acidic emulsified seasoning obtained in Examples 7 to 15, a linear topping was formed on a hamburger using a round mouthpiece squeeze having a diameter of 5 mm, and the topping shape after storage at 20 ° C. for 6 hours was evaluated. However, all of them were preferred since there was almost no change in shape. In addition, when these were eaten, all had a taste similar to that of a general acidic oil-in-water mayonnaise, which was preferable.

[Test 5]
For each acidic emulsified seasoning obtained in Examples 7 to 15, the topping shape after forming a linear topping on a carrot with a 5 mm diameter round mouthpiece and storing at 20 ° C. for 6 hours is used. As a result of evaluation, all of the shapes were preferred with almost no change. In addition, when these were eaten, all had a taste similar to that of a general acidic oil-in-water mayonnaise, which was preferable.

Claims (14)

Contains edible oils and fats, emulsifiers, organic acids and salt,
An acidic emulsified seasoning having an O / W / O type emulsified form,
The pH of the aqueous phase is 4.5 or less,
The outer oil phase contains solid fat that is solid at a product temperature of 20 ° C.,
The inner oil phase contains edible oil that is liquid at a product temperature of 20 ° C.,
The acidic emulsification seasoning whose contact angle of water with respect to this acidic emulsification seasoning is 10-65 degrees.   The acidic emulsified seasoning according to claim 1, wherein a contact angle of water with respect to the acidic emulsified seasoning is 20 ° or more.   The acidic emulsified seasoning according to claim 1 or 2, wherein a contact angle of water with respect to the acidic emulsified seasoning is 55 ° or less.   The acidic emulsified seasoning according to any one of claims 1 to 3, wherein the outer oil phase is aerated.   The acidic emulsified seasoning according to any one of claims 1 to 4, wherein the emulsifier is egg yolk.   The acidic emulsified seasoning according to any one of claims 1 to 5, wherein the outer oil phase contains solid solid fat at 5 ° C to 90% by mass of the outer oil phase at a product temperature of 20 ° C.   It is the manufacturing method of the acidic emulsification seasoning in any one of Claims 1-6, Comprising: O / W prepared from the inner oil phase formation material and water phase formation material which contain liquid edible fats and oils at the product temperature of 20 degreeC. The manufacturing method of the acidic emulsification seasoning which has the process of emulsifying a type | mold emulsion and the outer oil phase formation material containing solid solid fat at the product temperature of 20 degreeC.   It is a manufacturing method of the acidic emulsification seasoning of Claim 7, Comprising: The manufacturing method which mixes O / W type | mold emulsion and an outer oil phase formation material at 0 to 40 degreeC.   It is a manufacturing method of the acidic emulsification seasoning of Claim 7 or 8, Comprising: In the process of emulsifying an O / W type | mold emulsion and an outer oil phase formation material, the contact angle of water with respect to the emulsion obtained by this process The manufacturing method which performs the emulsification process of an O / W type | mold emulsion and an outer oil phase formation material until becomes 20 degrees or more.   It is a manufacturing method of the acidic emulsification seasoning of Claim 7 or 8, Comprising: In the process of emulsifying an O / W type | mold emulsion and an outer oil phase formation material, the contact angle of water with respect to the emulsion obtained by this process The manufacturing method which performs the emulsification process of an O / W type | mold emulsion and an outer oil phase formation material so that it may become 55 degrees or less.   It is a manufacturing method of the acidic emulsification seasoning in any one of Claims 7-10, Comprising: Before emulsifying an O / W type | mold emulsion and an outer oil phase formation material, an outer oil phase formation material is previously whipped. Production method.   Cooked food using the acidic emulsified seasoning according to any one of claims 1 to 6.   Cooked food in which the acidic emulsified seasoning according to any one of claims 1 to 6 is applied to raw vegetables. The spread in which the acidic emulsification seasoning in any one of Claims 1-6 is mixed with the ingredients.

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