JP6081837B2 - Emulsified seasoning - Google Patents

Description

  The present invention relates to an emulsified seasoning of W / O / W type.

  The emulsified seasoning is used by being mixed with various ingredients such as vegetables, fruits, meat, fish, eggs, tofu, rice and bread. Of these, in salads prepared by mixing vegetables and emulsified seasonings, various changes occur immediately after production, but water separation from vegetables impairs the appearance and makes the texture of vegetables worse. In addition, problems such as the outflow of umami components occur.

  Such a problem occurs in both salads prepared at home or restaurants and commercially available salads. Among them, commercially available salads are usually eaten by consumers through a distribution process after production. It takes several hours to several tens of hours. Therefore, in the commercially available salads, the appearance is impaired due to water separation from the vegetables, and there is a tendency that the texture is deteriorated due to the outflow of moisture, or the flavor is greatly lowered due to the outflow of the umami component. .

  As a method for suppressing moisture exuded from vegetables, for example, a production containing a polyglycerin condensed ricinoleic acid ester having an esterification degree of more than 30% and 40% or less and a ricinoleic acid condensation degree of 5 or more and 8 or less A composite emulsified dressing having a viscosity of 270 Pa · s or more and 400 Pa · s or less after 24 hours has been proposed (Patent Document 1).

  This method is a technique that suppresses water separation from vegetables by complex emulsifying dressings into a W / O / W type using a specific emulsifier and increasing the viscosity.

JP 2012-44987 A JP-T-2006-507822 Japanese Patent No. 4820939

  However, in order to suppress water separation, increasing the viscosity is conventionally performed in high-viscosity seasonings such as mayonnaise, and although certain effects have been obtained, the viscosity as in dressing is high. A seasoning of less than 50 Pa · s is not suitable as a method for suppressing water separation.

In addition to Patent Document 1, Patent Document 2, Patent Document 3, and the like are known as seasonings emulsified in the W / O / W type.
Patent Document 2 discloses a specific amount of water (W1) in the primary phase> a specific amount of water (W2) in the external water phase, and a specific amount of acidulant (A1)> external water phase in the primary water phase. It is described that a non-sour taste can be delivered to consumers by using a w / o / w emulsion of a specific amount of acidulant (A2). However, since the water content of the outer water phase is small relative to the water content of the emulsified seasoning, water separation from the food material may not be sufficiently suppressed.
Patent Document 3 includes a polyglycerin condensed ricinoleic acid ester having an esterification degree of 10% to 30%, a ricinoleic acid condensation degree of 5 to 8, and a viscosity of 1 Pa · s to 300 Pa · s. Although a certain W1 / O / W2 type composite emulsified dressing excellent in storage stability is disclosed, the effect of suppressing water separation from foods has not been studied.

  Accordingly, the present invention provides a W / O that can effectively suppress water separation from a foodstuff while maintaining the texture of the foodstuff when mixed with the foodstuff even if the emulsified seasoning has a low viscosity. / W type emulsified seasoning is provided.

  The inventor of the present application, as a result of earnest research on a method capable of suppressing the water separation of foodstuffs even with a low-viscosity emulsified seasoning, surprisingly specifies the water content of the external water phase relative to the water content of the emulsified seasoning. The W / O / W type emulsified seasoning containing a polyglycerin condensed ricinoleic acid ester having a predetermined degree of esterification is found to effectively suppress water separation from the foodstuff, and the present invention It came to be completed.

That is, the present invention
(1) A W / O / W type emulsified seasoning containing edible fats and oils, thickener and salt,
The mass ratio of the water content of the outer water phase is 40/100 to 90/100 with respect to the water content of the emulsified seasoning,
Containing a polyglycerol condensed ricinoleic acid ester having an esterification degree of more than 30% to 60% or less,
The viscosity is 4 Pa · s or more and less than 50 Pa · s,
The salt content is 1-6% by mass,
An emulsified seasoning having an average particle size of 4 to 25 μm of the W / O / W type emulsified particles constituting the emulsified seasoning;
(2) The water separation rate when mixing 30 g square lettuce 60 g, 2 mm wide shredded cabbage 60 g and fresh water 8 g and the emulsified seasoning 40 g is 45% or less with respect to the following standard seasoning, (1) W / O / W type emulsified seasoning as described,
Standard seasoning: 100 g of raw egg yolk, 90 g of vinegar (acidity 4%), 35 g of fresh water, 10 g of salt, 2 g of xanthan gum and 3 g of sodium glutamate were prepared with a mixer to prepare an aqueous phase, and 760 g of edible vegetable oil was added to the aqueous phase (3) W / O / W type having a particle diameter of 10 μm or more contained in an observation sample 100 μm square when the emulsified seasoning is observed with a microscope. The emulsified seasoning according to (1) or (2), wherein in the emulsified particles, the number of W / O type emulsified particles having a particle diameter exceeding 3 μm contained in the W / O / W type emulsified particles is 5 or less or 0. ,
(4) The ratio of the inner aqueous phase, the oil phase, and the outer aqueous phase constituting the emulsified seasoning is 20 to 40:10 to 45:20 to 65, according to any one of (1) to (3) Emulsified seasonings,
(5) The emulsified seasoning according to any one of (1) to (4), further comprising egg yolk,
(6) A salad comprising the emulsified seasoning according to any one of (1) to (5) and vegetables and / or fruits,
It is.

  The emulsified seasoning is a W / O / W type emulsified seasoning containing edible fats and oils, a thickener, and salt, and the water content of the outer water phase relative to the water content of the emulsified seasoning. A polyglycerin condensed ricinoleic acid ester having a mass ratio of 40/100 to 90/100, a degree of esterification of more than 30% to 60% or less, and a viscosity of 4 Pa · s to less than 50 Pa · s; The content of the sodium chloride is 1 to 6% by mass, and the average particle size of the W / O / W type emulsified particles constituting the emulsified seasoning is 4 to 25 μm. However, when mixed with a foodstuff, water separation from the foodstuff can be effectively suppressed while maintaining the texture of the foodstuff. Thereby, the external appearance, food texture, and flavor of a foodstuff can be maintained.

(A)-(d) of FIG. 1 is a figure explaining the measuring method of the water separation rate in this invention.

  Hereinafter, the present invention will be described in detail with reference to the drawings. In the present invention, “parts” means “parts by mass” and “%” means “mass%” unless otherwise specified.

<Features of the present invention>
Even if the emulsified seasoning of the present invention has a low viscosity, it can effectively suppress water separation from the foodstuff while maintaining the texture of the foodstuff when mixed with the foodstuff. It is characterized by providing a type emulsified seasoning.
Specifically, the emulsified seasoning contains edible fats and oils, thickeners, and salt.
The emulsified seasoning is emulsified in the W / O / W type.
The mass ratio of the water content of the outer water phase is 40/100 to 90/100 with respect to the water content of the emulsified seasoning.
The emulsifier is a polyglycerol condensed ricinoleic acid ester having an esterification degree of more than 30% and 60% or less.
The emulsified seasoning has a viscosity of 4 Pa · s or more and less than 50 Pa · s.
Content of the said salt is 1-6 mass%.
The average particle diameter of the W / O / W type emulsified particles constituting the emulsified seasoning is 4 to 25 μm.

<Emulsification seasoning>
The emulsified seasoning according to one embodiment of the present invention is a W / O / W type (inner water phase / oil phase / outer water phase) emulsified seasoning containing edible fats and oils, a thickener, and salt. The W / O / W type emulsified seasoning mainly includes an inner aqueous phase, an oil phase enclosing the inner aqueous phase, and an outer aqueous phase enclosing the oil phase.

<Ratio of the water content contained in the outer water phase to the water content in the emulsified seasoning>
In the emulsified seasoning according to this embodiment, the mass ratio of the water content of the outer water phase is preferably 40/100 to 90/100, and further 45/100 to 90, relative to the water content of the emulsified seasoning. / 100. By being the said mass ratio, since water can be stably hold | maintained between the W / O / W type | mold emulsion particles which comprise this emulsification seasoning, it is excellent in the water separation inhibitory effect. When the mass ratio of the water content of the outer water phase is less than the above range, the water separation inhibiting effect may not be obtained, and when the mass ratio exceeds the above range, the storage stability of the emulsified seasoning decreases. There is a case.

<Each component>
<Edible oils and fats>
Fats and oils (edible fats and oils) mainly constitute the oil phase (O) of the emulsified seasoning according to this embodiment. In the emulsified seasoning according to this embodiment, the content of edible fats and oils is 10 to 45%, preferably 11 to 45%, and more preferably 20 to 40%. If the content of edible oils and fats is out of the above range, the emulsion stability may be lowered.

  Examples of edible oils and fats include edible vegetable oils (eg, rapeseed oil, soybean oil, safflower oil, sunflower oil, corn oil, olive oil, grape seed oil, sesame oil, cottonseed oil, perilla seed oil, linseed oil), fish oil, liver oil, Furthermore, fats and oils mainly containing transesterified fats and oils and diglycerides can be mentioned, and these can be used alone or in combination of two or more.

<Polyglycerin condensed ricinoleic acid ester>
The emulsified seasoning according to the present embodiment contains a polyglycerol condensed ricinoleic acid ester (hereinafter referred to as “PGPR”) having an esterification degree of more than 30% to 60% or less. In the emulsified seasoning according to this embodiment, PGPR can be used in combination with egg yolk and other emulsifiers described later. In the emulsified seasoning according to this embodiment, the degree of esterification of PGPR is 30% to 60% or less, and 31% to 55% or less in terms of high salad flavor, appearance, and water separation prevention effect. Good. When the degree of esterification of PGPR is outside the above range, it is difficult to obtain a water separation inhibiting effect. PGPR can be added to the oil phase.

  In the present invention, the “degree of esterification of PGPR” refers to the proportion of condensed ricinoleic acid bound at the polyglycerol site contained in PGPR. More specifically, when the average degree of polymerization of polyglycerin is n, polyglycerin has an average of (n + 2) hydroxyl groups in the molecule, so 1- (n + 2) molecules are condensed per polyglycerin molecule. It is possible to esterify ricinoleic acid.

  Therefore, when condensed ricinoleic acid is not ester-bonded to the polyglycerin moiety contained in PGPR, the degree of esterification of PGPR is 0%, and all the hydroxyl groups contained in the polyglycerin moiety contained in PGPR are ester-bonded. The degree of esterification of PGPR is 100%. Since PGPR is usually composed of various esterification degrees, the average degree of esterification is defined as the degree of esterification of PGPR.

<Other emulsifiers>
In the emulsified seasoning according to this embodiment, the above-described PGPR and egg yolk may be used in combination as an emulsifier. When preparing the emulsified seasoning according to the present embodiment including egg yolk, the egg yolk is preferably added to the outer aqueous phase. The egg yolk is not particularly limited as long as it is an egg yolk commonly used for food, for example, raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, Enzymatic treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, decholesterolizing treatment such as supercritical carbon dioxide treatment, salt or saccharide And the like subjected to one or more treatments such as a mixing treatment. The content of egg yolk in the emulsified seasoning according to this embodiment is preferably 1 to 10% of the emulsified seasoning in terms of solid matter, more preferably 1 to 8%, and even more preferably 1.5 to 6%. In particular, it may be 2 to 6%.

  Furthermore, in the emulsified seasoning according to the present embodiment, other emulsifiers may be used in addition to the above-described egg yolk and PGPR. Examples of other emulsifiers include egg yolk lecithin, milk protein, soy protein, monoglyceride, monoglyceride derivative, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, and plant lecithin. These can be used alone or in combination of two or more.

<Thickener>
Examples of the thickener that can be used in the emulsified seasoning according to the present embodiment include starch and gum. In addition, in the emulsified seasoning which concerns on this embodiment, it is good to contain both starch and a gum quality as a thickener at the point which is more excellent in food texture and water separation suppression effect.

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”. For example, starch particles containing water that does not gelatinize even when the starch is heated are sealed in containers. In a method obtained by heating to about 100-125 ° C. under conditions of 100% relative humidity, or in a first stage, starch is placed in a container, sealed and decompressed, and in the second stage, live steam is introduced into the container. It is preferable to use one manufactured by a reduced pressure and heating method that is a humidifying and heating system.
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 may be used, and one or more of these may be used.
Among these, acetylated adipic acid cross-linked starch and hydroxypropylated phosphoric acid cross-linked starch can be used in that the water separation inhibiting effect is particularly excellent.

  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 thickener in the emulsified seasoning according to this embodiment is preferably 0.05 to 7%, and more preferably 0.1 to 6%. If the content of the thickener is less than the above range, the water separation inhibiting effect may not be sufficient, while if it is more than the above range, stickiness may occur. In addition, the thickener may be added to any of the inner aqueous phase, the oil phase, and the outer aqueous phase, but can be added to the outer aqueous phase.

<Salt>
In the emulsified seasoning according to the present embodiment, the content of sodium chloride is 1 to 6%, more preferably 2 to 5.5%, and particularly preferably 2.4 to 5%. In the emulsified seasoning according to this embodiment, the salt content is 1 to 6%, so that the flavor is good, the growth of microorganisms is suppressed, and the W / O / W type emulsified particles are stabilized. And it can contribute to refinement | miniaturization of W / O type | mold emulsion particle | grains. In the emulsified seasoning according to this embodiment, when the content of salt is less than the above range, the storage stability may be deteriorated. On the other hand, when there is more content of salt than the said range, a flavor and water separation inhibitory effect may fall. Note that salt may be added to either the inner aqueous phase or the outer aqueous phase, or may be added to both the inner aqueous phase and the outer aqueous phase, but is added to at least the inner aqueous phase. It is good to have.

<Organic acid>
The emulsified seasoning according to the present embodiment can contain an organic acid in the inner aqueous phase and / or the outer aqueous phase. The organic acid is not particularly limited as long as it is used for food. For example, acetic acid, citric acid, succinic acid, lactic acid, gluconic acid and the like can be mentioned.

  The content of the organic acid in the emulsified seasoning according to this embodiment is preferably 0.1 to 1.5%, and more preferably 0.3 to 1.5%. When the content of the organic acid is within the above range, the flavor is good, the growth of microorganisms is suppressed, the W / O / W emulsion particles are stabilized, and the W / O emulsion particles are fine. It can contribute to the conversion. In particular, the mass ratio of the organic acid content of the outer aqueous phase to the total amount of the organic acid is preferably 45/100 to 90/100 in terms of excellent texture, water separation and oil separation inhibiting effect, and further 50/100 It is good to be -90/100.

<Other ingredients>
The emulsified seasoning according to the present embodiment is not particularly limited as an aqueous phase component, but can contain, for example, a seasoning, a sugar, a spice, a coloring agent, and a flavoring agent in addition to water. More than one species can be used in combination.

<Viscosity>
The viscosity of the emulsified seasoning according to this embodiment is 4 Pa · s to less than 50 Pa · s, preferably 5 Pa · s to 45 Pa · s, and more preferably 8 Pa · s to 35 Pa · s. When the viscosity is lower than the above range, it is difficult to get entangled with the ingredients during the preparation of the salad, and when the viscosity is higher than the above range, it may be difficult to mix with the ingredients depending on the ingredients.
According to the emulsified seasoning according to the present embodiment, a water separation inhibiting effect can be exhibited in a wide viscosity range, and for example, a sufficient water separation inhibiting effect can be exhibited even with a relatively low viscosity.
Here, the viscosity of the emulsified seasoning according to the present embodiment is such that when the viscosity is less than 15 Pa · s under the condition of a rotation speed of 2 rpm with a BH viscometer having a product temperature of 25 ° C. 2, 15 Pa · s or more and less than 37.5 Pa · s, rotor No. 3, 37.5 Pa · s or more and less than 75 Pa · s, rotor No. 4 is a value calculated from the reading one minute after the start of measurement.

<Average particle diameter of W / O / W emulsion particles>
The average particle diameter of the W / O / W type emulsified particles constituting the emulsified seasoning according to the present embodiment is 4 to 25 μm, and further 5 to 20 μm in terms of high salad flavor, appearance and water separation prevention effect. There should be. When the average particle diameter of the W / O / W type emulsified particles is less than 4 μm, it is difficult to prepare industrially from the viewpoint of cost. On the other hand, when the average particle size exceeds 25 μm, Stability may be reduced.
The average particle diameter (median diameter, cumulative 50% diameter) is a value obtained from a particle size distribution obtained by volume conversion using a particle size distribution measuring device.

<W / O type emulsified particles>
In the emulsified seasoning according to the present embodiment, the size of the particle diameter of the W / O type emulsified particles contained in the W / O / W type emulsified particles constituting the emulsified seasoning according to the present embodiment is observed with a microscope. It can also be determined by the number of W / O type emulsified particles present in a 100 μm square section. More specifically, the emulsified seasoning according to this embodiment is a W / O / W-type emulsified particle having a particle diameter of 10 μm or more contained in a 100 μm square section when observed with a microscope. The number of W / O type emulsified particles included in the / W type emulsified particles and having a particle diameter exceeding 3 μm is preferably 5 or less or 0.
That is, when observed with a microscope, W / O / W type emulsified particles having a particle size of 10 μm or more contained in a 100 μm square section are targeted for determination, and W / O / W type emulsified particles having a particle size of 10 μm or more. The number of W / O type emulsified particles exceeding 3 μm in particle diameter is measured.

  Here, observation of the W / O type emulsified particles of the emulsified seasoning can be performed as follows. That is, a small amount (about 0.05 g) of an emulsified seasoning was collected, placed on the center of a slide glass, and lightly pressed with a cover glass from the top as an observation sample, and this observation sample was microscopically (magnification: 2000 times). ) To observe. The range of 100 μm square of the observation sample and the size of the aggregate can be measured by comparing with the scale in the field of view of the microscope by a conventional method.

<Water separation rate>
The emulsified seasoning according to the present embodiment is 30% square lettuce 60 g, 2 mm wide shredded cabbage 60 g and 8 g of fresh water and 40 g of the emulsified seasoning 40 g of the above-mentioned emulsified seasoning 45% or less with respect to the following standard seasoning. It is.
Standard seasoning: 100 g of raw egg yolk, 90 g of vinegar (acidity 4%), 35 g of fresh water, 10 g of salt, 2 g of xanthan gum and 3 g of sodium glutamate are made uniform with a mixer to prepare an aqueous phase. Next, 760 g of edible vegetable oils and fats are poured into the aqueous phase and coarsely emulsified, and then finely emulsified with a colloid mill. The acidity of the vinegar is converted to acetic acid.

  Materials: The reason why lettuce and cabbage were selected for the measurement of the water separation rate of the present invention is that they are typical vegetables used in salads and have a tendency to cause water separation. In the present invention, a 30 mm square lettuce and a 2 mm wide shredded cabbage are used for measuring the water separation rate. A 30 mm square lettuce and a 2 mm wide cabbage can be prepared, for example, by cutting the lettuce and cabbage using a slicer.

  Measuring method: 60 g of well-cut lettuce, 60 g of cut cabbage, and 8 g of fresh water are placed in a bowl. Next, 40 g of the emulsified seasoning or reference seasoning of the present invention is added, and a salad is prepared by stirring for about 2 minutes so that the whole is uniform with a rubber spatula. Each salad 1 is filled into a cylindrical container 2 having a diameter of 5 cm in the opening (see FIG. 1A), and a gauze-like plastic mesh 4 (opening: 2 mm) is formed in the opening of the container 2. ) And fixed with a rubber band 5 (see FIG. 1B), and the cylindrical container 2 is opened upside down on an empty plastic container 6 (the mass of which has been measured in advance). (See FIG. 1C). Next, it leaves still at 4 degreeC for 48 hours or 96 hours. Thereafter, the cylindrical container 2 containing the salad 1 is removed (see FIG. 1D), the weight of the plastic container 6 is measured, and the water separation rate of the water 7 separated from the salad 1 is calculated from the following equation. That is, by subtracting the mass of the plastic container before the test from the mass of the plastic container after the test, the water separation amount from the salad is obtained, and the value obtained by dividing this water separation amount by the mass of the whole salad before the test is the water separation rate. is there. In addition, in patent 4616891, the measuring method of the water separation rate according to the measuring method of the water separation rate of this invention is described.

  Water separation rate (%) = (mass of plastic container after test−mass of plastic container before test) / 168 g (mass of whole salad before test) × 100

(Water separation evaluation)
The water separation inhibitory effect is evaluated by the ratio of the water separation rate of the salad to which the emulsified seasoning of the present invention is added to the salad water separation rate of 100 to which the standard seasoning is added.
For example, when the water separation rate of the salad to which the standard seasoning is added is 20% and the water separation rate of the emulsified seasoning of the present invention is 5%, the ratio of the water separation rate to the standard seasoning is obtained by the following formula.
5/20 × 100 = 25%

  The standard seasoning was prepared by uniformly mixing 100 g of raw egg yolk, 90 g of vinegar (acidity 4%), 35 g of fresh water, 10 g of salt, 2 g of xanthan gum and 3 g of sodium glutamate with a mixer (for example, Hobart, tabletop Hobart mixer) to prepare an aqueous phase. Thereafter, 760 g of edible vegetable fats and oils are added while stirring to prepare a crude emulsion, and then this crude emulsion is prepared by continuous fine emulsification at 3,560 rpm using a colloid mill. This reference seasoning is prepared according to a known mayonnaise manufacturing method (for example, see JP-A-2006-187277, JP-A-2009-61).

  In the emulsified seasoning according to this embodiment, the water separation inhibiting effect is higher as the water separation rate is smaller. Therefore, in the emulsified seasoning according to this embodiment, the water separation rate is usually 45% or less, preferably 42% or less, more preferably 40% or less, and further preferably 30% or less.

<Ratio of inner water phase / oil phase / outer water phase>
In the emulsified seasoning according to this embodiment, the ratio of the inner aqueous phase, the oil phase, and the outer aqueous phase constituting the emulsified seasoning may be 20 to 40:10 to 45:20 to 65, and further 20 to 40. 15 to 45:20 to 65, and preferably 20 to 40:15 to 45:35 to 65. According to the emulsified seasoning according to the present embodiment, the ratio of the inner aqueous phase, the oil phase, and the outer aqueous phase constituting the emulsified seasoning is within the above range, whereby the W / O constituting the emulsified seasoning. Since water can be stably held between the / W-type emulsified particles, the water separation suppression effect is excellent.

<Manufacturing method>
The emulsified seasoning according to this embodiment can be obtained by the following steps. First, W / O type is obtained by emulsifying 45 to 70 parts (more preferably 50 to 70 parts) of an aqueous phase (inner water phase) and 30 to 55 parts (more preferably 30 to 50 parts) of an oil phase. An emulsion is prepared. Next, by emulsifying 100 parts of the obtained W / O emulsion and 20 to 240 parts (preferably 30 to 150 parts, more preferably 40 to 100 parts) of an aqueous phase (outer aqueous phase), The W / O / W type emulsified seasoning according to this embodiment can be obtained. The emulsification can be performed using a general emulsification apparatus such as a homomixer or a colloid mill.

  The inner aqueous phase may contain water, salt, vinegar, seasoning, saccharides, spices, coloring agents, flavoring agents, thickeners, etc., and among these, it contains at least salt, seasonings and saccharides. Can do. Further, the outer aqueous phase may contain egg yolk, salt, vinegar, seasoning, sugar, spice, coloring, flavoring, thickener, etc., of which egg yolk, seasoning, sugar and thickener. At least.

  In the emulsified seasoning according to this embodiment, the total amount of the salt content of the inner aqueous phase and the salt content of the outer aqueous phase is 1 to 6% (more preferably 2 to 5.5%, and further 2. 4-5%), the salt content of the inner aqueous phase is 0.5-4% (more preferably 0.5-3%), and the salt content of the outer aqueous phase is It should be 0 to 4% (more preferably 0 to 3%). Thereby, the total amount of salt can be dispersed in the inner aqueous phase and the outer aqueous phase. When using the emulsified seasoning which concerns on this embodiment for a foodstuff, an external water phase contacts a foodstuff. Usually, the greater the salt content in the outer water phase, the higher the osmotic pressure of the outer water phase, and the tendency for water separation from the food to increase. On the other hand, according to the emulsified seasoning according to the present embodiment, the salt content of the outer aqueous phase in contact with the foodstuff is reduced by dispersing the total content of salt in the inner aqueous phase and the outer aqueous phase. And by reducing the osmotic pressure of the outer water phase, water separation from the food can be effectively suppressed.

<Effect>
The emulsified seasoning according to the present embodiment is a W / O / W type emulsified seasoning containing edible fats and oils, a thickener and salt, and the water content of the emulsified seasoning is that of the outer water phase. It contains a polyglycerin condensed ricinoleic acid ester having a water content mass ratio of 40/100 to 90/100, an esterification degree of more than 30% to 60%, and a viscosity of 4 Pa · s to 50 Pa · s. The content of the salt is 1 to 6% by mass, and the average particle size of the W / O / W type emulsified particles constituting the emulsified seasoning is 4 to 25 μm. Since it is% or less, when mixed with ingredients, water separation from the ingredients (particularly vegetables) can be effectively suppressed while maintaining the texture of the ingredients. Thereby, the appearance and texture of the food can be maintained, and the flavor of the food can be maintained because the umami component and the salt can be prevented from leaking together with moisture by suppressing water separation. . Moreover, the emulsification seasoning which concerns on this embodiment can maintain the water separation inhibitory effect even after long-term (for example, 2 months or more, preferably 4 months or more) storage at room temperature (15 to 25 ° C.).

  The emulsified seasoning according to the present embodiment can be used for various foods (for example, vegetables, fruits, meat, fish, eggs, tofu, rice, bread, noodles, confectionery, dairy products, and processed products thereof). However, among them, ingredients that contain a lot of water and are susceptible to water separation (eg, vegetables, fruits, noodles, tofu, processed egg products, jelly, yogurt), especially vegetables (eg, cabbage, lettuce, Chinese cabbage, cucumber, celery, Onion, carrot, corn, radish, burdock, broccoli, cauliflower, tomato), fruit (eg, apple, tangerine, pineapple, grape, strawberry, kiwi, peach, pear, melon, watermelon, grapefruit, avocado, mango, these Canned), noodles (eg macaroni, spaghetti, vermicelli, rice noodles, penne, Asian noodles) Ri can be effectively suppressed. For example, when vegetables, fruits, or noodles are contained in salads prepared at home or restaurants and commercially available salads, water removal from vegetables, fruits, or noodles contained in salads is more effective. Can be suppressed.

  In addition, the emulsified seasoning according to the present embodiment is a W / O / W type emulsified particle and has a salt content of 1 to 6%. By dispersing the total content in the inner water phase and the outer water phase, the salinity of the outer water phase in contact with the food can be reduced, thereby reducing the osmotic pressure of the outer water phase. The water separation from can be effectively suppressed.

<Salad>
The salad which concerns on one Embodiment of this invention contains the emulsification seasoning and foodstuff which concern on this embodiment. That is, the salad which concerns on this embodiment has the effect which suppresses the water separation from a foodstuff by mix | blending the emulsification seasoning which concerns on this embodiment. The foodstuff contained in the salad which concerns on this embodiment is a foodstuff which tends to produce water separation, for example. For example, the salad according to the present embodiment can include the emulsified seasoning according to the present embodiment, and / or vegetables and / or fruits.
Examples of ingredients that easily cause water separation include cucumber, onion, carrot, lettuce, celery, cabbage, corn, radish, burdock, broccoli, cauliflower, tomato and other vegetables, apples, pineapples, grapes, strawberries, kiwi, peaches, Examples include fruits such as pears, melons, watermelons, grapefruits, avocados and mangoes, macaroni, spaghetti, vermicelli, rice noodles, penne, and Asian noodles.
Examples of the salad according to the present embodiment using these ingredients include vegetable salad, potato salad, pasta salad, egg salad, fruit salad, macaroni salad, coleslaw salad, radish salad, burdock salad and the like.
The salad according to the present embodiment is usually produced by mixing the ingredients and the emulsified seasoning according to the present embodiment. Content of the emulsification seasoning which concerns on this embodiment in the salad which concerns on this embodiment can be 10-90%.

Below, the emulsified seasoning of this invention is explained in full detail based on an Example and a test example. Note that the present invention is not limited to this.

[Example 1]
<Preparation of emulsified seasoning>
The emulsified seasoning of Example 1 was prepared with the formulation shown in Table 1 below. That is, the inner water phase and the oil phase shown in Table 1 below were emulsified with a homomixer (TK Auto Homomixer MA, manufactured by Tokushu Kika Kogyo Co., Ltd.) to prepare a W / O emulsion. Next, the outer aqueous phase shown in Table 1 below was added to the W / O type emulsion and emulsified with a mixer, and then emulsified with a colloid mill to give the emulsified seasoning of Example 1 (W / O / W type emulsified particles). Was prepared.

  When the average particle size of the emulsified seasoning (W / O / W type emulsified particles) immediately after preparation was measured using a particle size distribution measuring device (manufactured by Nikkiso, particle size distribution meter MT3300EXII), it was 4 to 25 μm. Further, when the emulsified seasoning of Example 1 was observed with a microscope (manufactured by Keyence, digital microscope VHX-600, magnification: 2000 times), a W / O / W type emulsion (the emulsification of Example 1 as an observation sample) was observed. Seasoning) In W / O / W type emulsified particles having a particle diameter of 10 μm or more contained in a 100 μm square, the particle diameter of the W / O type emulsified particles contained in the W / O / W type emulsified particles exceeds 3 μm. The number was 5 or less.

<Preparation of standard seasoning>
In accordance with the method described in <Water separation rate> above, 500 g of a standard seasoning was prepared.

<Measuring method of water separation rate>
The water separation rate of the emulsified seasoning of Example 1 was measured according to the method described in <Water separation rate> above.

<Evaluation method of salad appearance and flavor>
Using the emulsified seasoning of Example 1, a coleslaw salad was prepared with the following composition. Specifically, 65 g of cabbage (3 mm chopped), 5 g of carrot (1 mm × 1 mm), 8 g of onion (1 mm slice), 4.5 g of corn and 15 g of the emulsified seasoning of Example 1 were mixed to produce a coleslaw salad. Each salad was put in a plastic container, covered and left in the refrigerator overnight. Thereafter, the appearance and flavor of the salad were evaluated according to the following criteria.
<Evaluation criteria for the appearance of salad>
○: Almost unchanged from immediately after preparation of salad Δ: Slightly separated compared to immediately after preparation of salad x: Large amount of water removed compared to immediately after preparation of salad <Evaluation criteria for flavor of ingredients>
○: Almost unchanged from immediately after salad preparation Δ: Slightly reduced compared to immediately after salad preparation ×: Significantly reduced compared to immediately after salad preparation

  As shown in Table 1 described later, the emulsified seasoning of Example 1 has a water separation rate measured by the above method of 4.3% after 48 hours and 17.9% after 96 hours, which is excellent. It was confirmed to have a water separation inhibiting effect. In addition, after the emulsion seasonings of Example 1 and Examples 2 to 5 described later were stored at 25 ° C., the water separation rate was measured again after 2 months from the preparation, and the water separation rate was equivalent. It was confirmed. From this, it was confirmed that the emulsified seasoning of Examples 1 to 5 can maintain the water separation inhibiting effect even after storage at room temperature (15 to 25 ° C.) for a long period (for example, 2 months or more). .

[Example 2]
An emulsified seasoning of Example 2 was prepared in the same manner as in Example 1 except that the blending ratio was as shown in Table 1 below. Moreover, as shown in Table 1 described later, the emulsified seasoning of Example 2 has a water separation rate of 31.9% after 48 hours measured by the above method, and has an excellent water separation inhibiting effect. Was confirmed.
The average particle size of the emulsified seasoning (W / O / W type emulsified particles) of Example 2 immediately after the preparation is 4 to 25 μm, and the particle size contained in the W / O / W type emulsion is 10 μm or more. In the / O / W type emulsified particles, among the W / O type emulsified particles contained in the W / O / W type emulsified particles, the number of particles having a particle diameter exceeding 3 μm was 5 or less.

[Example 3]
An emulsified seasoning of Example 3 was prepared in the same manner as in Example 1 except that the blending ratio was as shown in Table 1 below. Moreover, as shown in Table 1 to be described later, the emulsified seasoning of Example 3 has a water separation rate of 41.9% after 48 hours measured by the above method, and has an excellent water separation inhibiting effect. Was confirmed.
The average particle size of the emulsified seasoning (W / O / W type emulsified particles) of Example 3 immediately after preparation is 4 to 25 μm, and the particle size contained in the W / O / W type emulsion is 10 μm or more. In the / O / W type emulsified particles, among the W / O type emulsified particles contained in the W / O / W type emulsified particles, the number of particles having a particle diameter exceeding 3 μm was 5 or less.

[Comparative Example 1]
An emulsified seasoning of Comparative Example 1 was prepared in the same manner as in Example 1 except that the blending ratio was as shown in Table 1 below. Moreover, as shown in Table 1 to be described later, the emulsified seasoning of Comparative Example 1 has a water separation rate after 48 hours measured by the above method of 50.1%, and has an excellent water separation inhibiting effect. Not confirmed.
The average particle size of the emulsified seasoning (W / O / W type emulsified particles) of Comparative Example 1 immediately after the preparation is 20 μm or more, and W / O having a particle size of 10 μm or more contained in the W / O / W type emulsion. In the O / W type emulsified particles, there were 6 or more W / O type emulsified particles contained in the W / O / W type emulsified particles having a particle diameter exceeding 3 μm.

[Comparative Example 2]
The emulsified seasoning of Comparative Example 2 was prepared by emulsifying the oil phase and the aqueous phase without forming the inner aqueous phase at the blending ratio shown in Table 1 below.

[Example 4]
Salt is used only for the inner aqueous phase (in Example 1, the salt content in the outer aqueous phase is 0, and the salt content in the inner aqueous phase is 2.4), or salt is used only in the outer aqueous phase (in Example 1). Two emulsified seasonings were prepared in the same manner as in Example 1 except that the amount of salt in the aqueous phase was 0 and the amount of salt in the outer aqueous phase was 2.4). In the same manner as in Example 1, a coleslaw salad was prepared using two types of emulsified seasonings and allowed to stand overnight to evaluate the appearance and flavor of the salad. As a result, the emulsified seasoning in which sodium chloride was blended only in the inner aqueous phase did not change the appearance and flavor immediately after the preparation of the salad. On the other hand, the emulsified seasoning compounded with salt only in the outer aqueous phase slightly water-removed and the flavor slightly decreased compared to immediately after the preparation of the salad.
In addition, the water separation rate after 48 hours and 96 hours measured by the above-described method of the emulsified seasoning of Example 4 is 30% or less, and the emulsified seasoning of Example 4 (W / O immediately after preparation) (W / O). / W type emulsified particles) has an average particle size of 4 to 25 μm, and in the W / O / W type emulsified particles having a particle size of 10 μm or more contained in the W / O / W type emulsion, the W / O / Of the W / O type emulsified particles contained in the W type emulsified particles, the number of particles having a particle diameter exceeding 3 μm was 5 or less.

[Example 5]
The emulsified seasoning of Example 5 was prepared in the same manner as in the emulsified seasoning of Example 1, except that 1% of starch was added and the increase was corrected by decreasing the fresh water in the outer water phase.
The viscosity of the obtained emulsified seasoning of Example 5 was 4 Pa · s or more and less than 50 Pa · s. Moreover, when the water separation rate after 46 hours and 96 hours was measured by the method similar to Example 1, it was 30% or less.
In the same manner as in Example 1, a coleslaw salad was prepared using the emulsified seasoning of Example 5, and was allowed to stand overnight. As a result, the appearance and flavor of the salad were evaluated. It was the same as immediately after.

[Test Example 1] Fruit Salad Using the emulsified seasoning of Example 1, a fruit salad was prepared with the following composition. Specifically, 20g of white sugar, 90g of agar, 30g of canned syrup, 30g of pineapple canned pineapple, 15g of apple and 15g of kiwifruit and 45g of the emulsified seasoning of Example 1 were mixed to produce a fruit salad. Placed in a plastic container, covered and left in the refrigerator overnight. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.

[Test Example 2] Vermicelli Salad Using the emulsified seasoning of Example 1, vermicelli salad was prepared with the following formulation. Specifically, 150 g of vermicelli soaked in water and heated in boiling water for 10 minutes, 15 g of cucumber slices, 15 g of carrots, 15 g of sliced onions, 15 g of striped lettuce, 6 g of purple cabbage, 6 g of white sugar 1.5 g, 1 g of sodium chloride and 70 g of the emulsified seasoning of Example 1 were mixed to make a vermicelli salad, put in a plastic container, covered and left in a refrigerator overnight. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.

[Test Example 3] Macaroni Salad Using the emulsified seasoning of Example 2, vermicelli salad was prepared with the following composition. Specifically, 120 g of macaroni heated in boiling water for 9 minutes, 15 g of cucumber rings, 15 g of carrots, 15 g of sliced onions, 15 g of corn, 15 g of cabbage, 15 g of striped lettuce, 2 g of white sucrose, salt 2 g and 30 g of the emulsified seasoning of Example 2 were mixed to make a macaroni salad, put in a plastic container, covered and left in a refrigerator overnight. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.

[Test Example 4] Potato Salad Using the emulsified seasoning of Example 2, a potato salad was prepared with the following composition. Specifically, 120 g of potatoes, 15 g of cucumber slices, 15 g of carrots, 15 g of sliced onions, 15 g of corn, 15 g of shredded cabbage, 15 g of striped lettuce, 2 g of white sucrose, 2 g of salt and the emulsified seasoning of Example 2 30 g of the ingredients were mixed to make a potato salad, put in a plastic container, covered and left in the refrigerator overnight. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.

[Test Example 5] Burdock Salad Using the emulsified seasoning of Example 1, Burdock Salad was prepared with the following composition. Specifically, 150g of burdock cooked with heat, 15g of boiled carrot, 15g of boiled lotus root, 5g of hijiki that has been boiled in water, 5g of chopped jellyfish that has been boiled in water, 5g of chopped konnyaku, 5g of white sugar, A burdock salad was prepared by mixing 1.5 g of sodium chloride and 30 g of the emulsified seasoning of Example 2, placed in a plastic container, covered, and left in a refrigerator for 2 nights. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.

[Test Example 6] Crab flavor salad Using the emulsified seasoning of Example 1, a crab flavor salad was prepared with the following composition. Specifically, crab-flavored kamaboko 150 g, cabbage shredded 150 g, lettuce slicing 120 g, cucumber round slice 50 g, white saccharose 2 g, salt 2 g and the emulsified seasoning 120 g of Example 2 are mixed and crab-flavored salad. Was put in a plastic container, covered, and left in a refrigerator for 2 nights. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.

1 Salad 2 Container 3 Opening 4 Plastic Mesh 5 Rubber Band 6 Plastic Container 7 Water

Claims (6)

W / O / W type emulsified seasoning containing edible fats and oils, thickener and salt,
The mass ratio of the water content of the outer water phase is 40/100 to 90/100 with respect to the water content of the emulsified seasoning,
Containing a polyglycerol condensed ricinoleic acid ester having an esterification degree of 31% or more and 55% or less ,
The viscosity is 5 Pa · s or more and 45 Pa · s or less ,
The salt content is 1-6% by mass,
The emulsification seasoning whose W / O / W type emulsification particles constituting the emulsification seasoning have an average particle diameter of 4 to 25 μm. 30% square lettuce 60 g, 2 mm wide shredded cabbage 60 g and 8 g of fresh water and 40 g of the emulsified seasoning have a water separation rate of 45% or less with respect to the following standard seasoning.
The W / O / W type emulsified seasoning according to claim 1.
Standard seasoning: 100 g of raw egg yolk, 90 g of vinegar (acidity 4%), 35 g of fresh water, 10 g of salt, 2 g of xanthan gum and 3 g of sodium glutamate were prepared with a mixer to prepare an aqueous phase, and 760 g of edible vegetable oil was added to the aqueous phase And then coarsely emulsified and then finely emulsified with a colloid mill. In the W / O / W type emulsified particles having a particle diameter of 10 μm or more contained in an observation sample of 100 μm square when the emulsified seasoning is observed with a microscope, the particle diameter of 3 μm contained in the W / O / W type emulsified particles is The emulsified seasoning according to claim 1 or 2, wherein the number of W / O-type emulsified particles exceeds 5 or less or 0. The emulsification seasoning of any one of Claim 1 thru | or 3 whose ratio of the inner water phase which comprises the said emulsification seasoning, an oil phase, and an outer water phase is 20-40: 10-45: 20-65. Fee. The emulsified seasoning according to any one of claims 1 to 4, further comprising egg yolk. A salad comprising the emulsified seasoning according to any one of claims 1 to 5, and vegetables and / or fruits.