JP6143656B2 - Acid emulsified seasoning - Google Patents

Description

  The present invention relates to an acidic emulsified seasoning. More specifically, the present invention relates to an acidic emulsified seasoning in which the formed topping shape is easily retained when the acidic emulsified seasoning is finely squeezed out of a container to form a linear topping on a cooked food.

  The acidic emulsified seasoning is formed on the food surface such as okonomiyaki, bread, pizza, pasta, meat, vegetables, etc. by, for example, squeezing out the acidic emulsified seasoning from the container, thereby forming a linear topping. Seasoning ingredients can be blended into the food surface to create a delicious appearance. As an acidic emulsified seasoning contained in a container, for example, JP-A-5-130848 (Patent Document 1) describes an oil-in-water acidic emulsified food containing a flexible container.

Japanese Patent No. 3375925

  However, when a linear topping is formed on the surface of the cooked food and the time elapses, the formed topping may be deformed due to moisture transfer from the cooked food. Such a problem is particularly noticeable in cooked foods sold at convenience stores, supermarkets, etc., which are often eaten after the time has elapsed since cooking.

  Therefore, the present invention provides an acidic emulsified seasoning that is easy to maintain the formed topping shape when the acidic emulsified seasoning is squeezed out of the container to form a linear topping on the cooked food.

  In order to solve the above-mentioned problems, the inventors of the present application have studied in detail the composition and taste of the oil phase and aqueous phase of the acidic emulsified seasoning, and as a result, O / W / O with a specific fat and oil as the outer oil phase Type emulsions, when a linear topping is formed on a cooked food, the formed topping shape is easily maintained, and further, salt and organic acid are added to an aqueous phase emulsified in an O / W / O type. Can be added to the inner oil phase, and the taste can be imparted as an acidic emulsified seasoning, and stabilization of O / W / O type emulsified particles and O / W type emulsification can be achieved. The inventors have found that it is possible to contribute to the refinement of particles, and have finally completed the present invention.

That is, the present invention
(1) It contains edible fats and oils, emulsifier, organic acid and salt, and is emulsified in O / W / O type, the pH of the aqueous phase is 4.5 or less, and the outer oil phase has a product temperature of 20 ° C An acidic emulsified seasoning in which the solid fat content is from 5 to 90% and the inner oil phase is a liquid edible fat at an article temperature of 20 ° C.
(2) The acidic emulsified seasoning according to (1), wherein the mass ratio of the edible fat content of the outer oil phase is 10/100 to 90/100 with respect to the edible fat content of the acidic emulsified seasoning. An acidic emulsified seasoning,
(3) The acidic emulsified seasoning according to (1) or (2), wherein the average particle size of the O / W-type emulsified particles contained in the acidic emulsified seasoning is 10 μm or less. Fee.
(4) The acidic emulsified seasoning according to any one of (1) to (3), which contains a thickener,
(5) The acidic emulsified seasoning according to any one of (1) to (4), wherein the viscosity at a product temperature of 20 ° C. is 50 Pa · s or more and 500 Pa · s or less,
(6) The method for producing an acidic emulsified seasoning according to any one of (1) to (5), wherein the solid fat content is 5 to 5 at an article temperature of 20 ° C. A method for producing an acidic emulsified seasoning, comprising a step of mixing 90% edible fats and oils,
(7) A method for producing an acidic emulsified seasoning according to (6), wherein the mixing step is performed at 0 to 60 ° C.

  ADVANTAGE OF THE INVENTION According to this invention, when an acidic emulsified seasoning is squeezed out from a container and a linear topping is formed in a cooked food, the acidic emulsified seasoning which the formed topping shape is easy to maintain can be provided. Therefore, further expansion of demand for cooked foods topped with these acidic emulsified seasonings sold at convenience stores and supermarkets is expected.

  Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

<Features of the present invention>
The acidic emulsified seasoning of the present invention contains edible fats and oils, an emulsifier, an organic acid and sodium chloride, and is emulsified in the O / W / O type. It is characterized in that the phase is an edible fat and oil having a solid fat content of 5 to 90% at a product temperature of 20 ° C, and the inner oil phase is a liquid edible fat and oil at a product temperature of 20 ° C. When the outer oil phase is an edible oil and fat having a solid fat content of 5 to 90%, the formed topping shape is easily maintained when a linear topping is formed on the cooked food. Furthermore, by adding salt and organic acid to the aqueous phase emulsified in O / W / O type and using liquid edible fats and oils for the inner oil phase, it is possible to give delicious taste as an acidic emulsified seasoning. And it can contribute to stabilization of O / W / O type | mold emulsion particle | grains and refinement | miniaturization of O / W type | mold emulsion particle | grains.

<Acid emulsified seasoning>
The acidic emulsified seasoning of the present invention is an O / W / O type (inner oil phase / water phase / outer oil phase) acidic emulsified seasoning containing edible fats and oils, an emulsifier, an organic acid and salt. The O / W / O type acidic emulsified seasoning includes an inner oil phase, an aqueous phase enclosing the inner oil phase, and an outer oil phase enclosing the aqueous phase. The O / W / O type acidic emulsified seasoning uses an emulsifier to be described later, and after making an O / W type emulsion with an inner oil phase and an aqueous phase, the O / W type emulsion and the outer oil phase Emulsified in O / W / O type.

<Edible oil and fat of acidic emulsified seasoning>
The edible fats and oils used for the acidic emulsified seasoning of the present invention may be any oils and fats provided for food. For example, edible vegetable oils and fats (eg, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil), fish oil, liver oil, and oils and diglycerides processed by transesterification of these oils are mainly included. Fats and oils are mentioned, and these can be used alone or in combination of two or more. Moreover, the acidic emulsified seasoning of this invention can contain 10-70% of edible fats and oils used for an oil phase, can further contain 10-60%, and can contain 15-40% further.

<Edible fats and oils having a solid fat content of 5 to 90% used in the outer oil phase>
In the outer oil phase, an edible fat having a solid fat content of 5 to 90% at a product temperature of 20 ° C. is used as the edible fat. Specific examples of such edible oils and fats include oils and fats obtained by fractionating or transesterifying the above edible vegetable oils and fats, among these, edible vegetable oils and fats having a solid fat content of 10 to 80%. Should be used. In the present invention, the solid fat content is AOCS Official Method Cd.
It can be measured by the method described in 16b-93 (Revised 1999).

<Liquid oil used for inner oil phase>
For the inner oil phase, liquid edible fats and oils are used at a product temperature of 20 ° C. Such edible fats and oils are not particularly limited as long as they are edible oils and fats that are liquid at an article temperature of 20 ° C. that are generally used in acidic oil-in-water emulsified seasonings. Vegetable oil and the like can be used. The edible oil / fat is in a liquid state at a product temperature of 20 ° C., but in order to obtain such a liquid property, the freezing point is preferably 10 ° C. or less, and more preferably 5 ° C. or less. In addition, the freezing point of the said edible fats and oils means the freezing point obtained by the freezing point measuring method of the reference | standard fats and oils analysis test method (Japanese Oil Chemical Society establishment).

<Emulsifier of acidic emulsified seasoning>
The emulsifier may be an edible emulsifier, such as egg yolk, egg yolk lecithin, milk protein, soybean protein, monoglyceride, monoglyceride derivative, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, Examples include stearoyl calcium lactate, plant lecithin, and emulsified starch, and these can be used alone or in combination of two or more.

  As the emulsifier, egg yolk is particularly preferable. When preparing the said acidic emulsified seasoning containing egg yolk, it is good to add egg yolk to an 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 egg yolk of the acidic emulsified seasoning can be contained in an amount of 1 to 10%, further 1 to 8%, and further 1.5 to 6% in terms of solid content.

<Organic acid of acidic emulsified seasoning>
The organic acid used in the acidic emulsified seasoning of the present invention 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.

<Organic acid content of acidic emulsified seasoning>
The acidic emulsified seasoning may contain 0.1 to 1% organic acid, and may further contain 0.3 to 1%. When the content of the organic acid is within the above range, the flavor is good, the growth of microorganisms can be suppressed, and the O / W / O type emulsified particles can be refined and stabilized. .

<Salt of acidic emulsified seasoning>
The acidic emulsified seasoning may contain salt in the inner aqueous phase and / or the outer aqueous phase. The salt is not particularly limited as long as it is provided for food. For example, refined salt, rock salt and the like can be mentioned.

<Salt content of acidic emulsified seasoning>
The acidic emulsified seasoning may contain 2 to 6% of salt, and may further contain 3 to 6%. When the salt content is within the above range, the flavor is good, the growth of microorganisms is suppressed, and the W / O / W emulsion particles are stabilized and contributed to the refinement of the W / O emulsion particles. can do.

<Thickener for acidic emulsified seasoning>
The acidic emulsified seasoning can be made to contain a thickener because the formed topping shape is easily maintained when a linear topping is formed on the cooked food. The thickener to be used is not particularly limited as long as it is used for food. For example, starch, gums, etc. are mentioned, The 1 type, or 2 or more types of the specific example of the thickener mentioned later can be used.

<Starch>
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 Crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, etc. are mentioned.

<Gum quality>
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.

<Thickener content of acidic emulsified seasoning>
The content of the thickener is 0.2% or more because it depends on the type of the thickener, but when the linear topping is formed on the cooked food, the formed topping shape is easily retained. It can be included well, and further 0.4% or more can be included.
Further, considering the ease of formation of the linear topping and the taste, the thickener content is preferably 7% or less, and more preferably 6% or less.

<O / W / O type emulsified particles in O / W / O type acidic emulsified seasoning>
In the acidic emulsified seasoning of the present invention, the average particle diameter (cumulative 50% diameter, median diameter) of the O / W type emulsified particles in the O / W / O type acidic emulsified seasoning is preferably 10 μm or less. Furthermore, it is good in it being 5 micrometers or less. When the average particle diameter of the O / W type emulsified particles is not more than the above value, it contributes to stabilization of the acidic emulsified seasoning. The average particle size of the O / W type emulsified particles is a value obtained from the particle size distribution obtained by volume conversion using a particle size distribution measuring device. The O / W / O type acidic emulsified seasoning of the present invention is prepared by making an O / W type emulsion with an inner oil phase and an aqueous phase, and then using the O / W type emulsion and the outer oil phase with an O / W / Since it is emulsified in the O type, the average particle size of the O / W type emulsified particles is substantially the same as the average particle size of the O / W type emulsion before mixing with the outer oil phase. By measuring the average particle size of the O / W emulsion before mixing with the O / W / O type acidic emulsified seasoning, the average particle size of the O / W type emulsion particles can be determined.

<Ratio of edible fat content contained in outer oil phase to edible fat content in acidic emulsified seasoning>
In the acidic emulsified seasoning according to the present invention, since the acidic emulsified seasoning particularly excellent in taste is easily obtained because the formed topping shape is easily maintained, the edible fat content of the acidic emulsified seasoning is The mass ratio of the edible fat content of the outer oil phase is preferably 10/100 to 90/100, more preferably 20/100 to 80/100, and further preferably 20/100 to 70/100.

<Water content of acidic emulsified seasoning>
In the acidic emulsified seasoning according to the present invention, water can be contained in an amount of 20 to 95%, and further 30 to 95%. In addition, the water content of the said acidic emulsified seasoning can be calculated | required by calculating from the water content of the used mixing raw material.

<Viscosity of acidic emulsified seasoning>
The acidic emulsified seasoning has a viscosity of 50 Pa · s or more, and more preferably 75 Pa · s or more so as to exhibit a water separation and oil separation inhibiting effect.
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 the rotor No. 6. It is a value calculated from the reading after 1 minute measured under the condition of 2 rpm.

<Other components of acidic emulsified seasoning>
The acidic emulsified seasoning according to the present invention is not particularly limited as an aqueous phase component, but can contain, for example, vinegar (brewed vinegar), seasoning, saccharides, spices, colorants and flavors in addition to water. These can be used alone or in combination of two or more.

<Method for producing acidic emulsified seasoning>
The acidic emulsified seasoning of the present invention can be obtained by the following steps. First, an O / W emulsion is obtained by emulsifying 90 to 10 parts (preferably 60 to 40 parts) of an aqueous phase and 10 to 90 parts (preferably 40 to 60 parts) of an oil phase (inner oil phase). To prepare. The aqueous phase may contain water, emulsifier, vinegar (brewed vinegar), salt, seasoning, sugar, spice, coloring, flavoring, thickener, etc., of which salt, seasoning and sugar are included. It is preferable to include at least.

Next, by emulsifying 100 parts of the obtained O / W emulsion and 20 to 100 parts (preferably 40 to 100 parts) of an oil phase (outer oil phase), the O / W according to this embodiment is emulsified. A / O type acidic emulsified seasoning can be obtained. Here, when the emulsification of the O / W type emulsion and the oil phase (outer oil phase) is performed at a product temperature of 0 ° C. or more and 60 ° C. or less from the viewpoint of obtaining a highly stable O / W / O type emulsion. Good. The emulsification can be performed using a general emulsification apparatus such as a homomixer or a colloid mill.

  Next, this invention is further demonstrated based on an Example, a comparative example, and a test example.

[Example 1]
An acidic emulsified seasoning of Example 1 was prepared with the formulation shown in Table 1 below. That is, the water phase and the inner oil phase shown in Table 1 below were emulsified with a mixer and then emulsified with a colloid mill to prepare an O / W type emulsion. Next, the outer oil phase of the following Table 1 was added to the O / W type emulsion and emulsified with a mixer to prepare an O / W / O type emulsion. 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 O / W type emulsified particles was 5 μm or less.

[Examples 2-6, Comparative Examples 1-2]
The acidic emulsified seasonings of Examples 2 to 6 and Comparative Examples 1 and 2 were prepared in the same manner as in Example 1 with the mixing ratio of the acidic emulsified seasonings shown in Table 1.

[Test Example 1]
Using each acidic emulsified seasoning obtained in Examples 1 to 6 and Comparative Examples 1 and 2, the following evaluation methods were used to evaluate the shape retention and taste when a linear topping was formed on a cooked food. . The results are shown in Table 1.

<Evaluation method of shape retention>
For each acidic emulsified seasoning, a linear topping was formed on okonomiyaki using a 2 mm round squeeze, and the topping shape after storage at 10 ° C. for 24 hours was evaluated according to the following evaluation criteria.
A: Almost no change in shape.
B: Although there is some change in the shape, there is no problem.
C: The acidic emulsified seasoning is separated or the linear emulsified seasoning on the okonomiyaki is blurred.

<Eating method>
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.
A: The taste is almost the same as that of a general acid water type mayonnaise.
B: Although it is slightly different in taste from a general acid water type mayonnaise, it is not problematic.
C: The taste is slightly different from general acid water type mayonnaise.

Table 1 shows that edible fats and oils, emulsifiers, organic acids and salt are contained, and are emulsified in O / W / O type, and the outer oil phase is edible fats and oils having a solid fat content of 5 to 90%. The acidic emulsified seasonings (Examples 1 to 5) whose phases are liquid edible fats and oils are retained when the acidic emulsified seasonings are squeezed out to form a linear topping on the cooked food. It can be easily understood that the taste is good. On the other hand, when the outer oil phase uses an edible fat with a solid fat content of 100% (Comparative Example 1), or when the outer oil phase uses an edible fat with a solid fat content of 0% (Comparative Example 2). ) Was not preferred because the shape was not retained. The acidic emulsified seasonings of Examples 1 to 5 all have an aqueous phase pH of 4.5 or less, a viscosity of 75 Pa · s or more and 500 Pa · s or less, and an average particle size of O / W type emulsion particles of 5 μm or less. Met.

[Test Example 2]
About each acidic emulsified seasoning obtained in Examples 1 to 6, 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. As a result, all of them were preferred since there was almost no change in shape. In addition, when these were eaten, they all had a taste almost the same as that of a general acid water type mayonnaise, which was preferable.

[Test Example 3]
About each acidic emulsified seasoning obtained in Examples 1-6, the topping shape after forming on the carrot which sauteed the linear topping using the round mouthpiece aperture | diameter of 5 mm in diameter, and preserve | saving for 6 hours at 20 degreeC As a result, all the shapes were preferred with almost no change in shape. In addition, when these were eaten, they all had a taste almost the same as that of a general acid water type mayonnaise, which was preferable.

Claims (5)

Contains edible fats and oils, emulsifier, organic acid and salt, and is emulsified in O / W / O type,
The pH of the aqueous phase is 4.5 or less,
The outer oil phase is an edible fat having a solid fat content of 5 to 90% at a product temperature of 20 ° C.
Internal oil phase, an acidic emulsified seasonings Ru edible oil der liquid at product temperature 20 ° C.,
The average particle size of the O / W type emulsified particles contained in the acidic emulsified seasoning is 10 μm or less,
The viscosity at an article temperature of 20 ° C. is 50 Pa · s or more and 500 Pa · s or less,
Acid emulsified seasoning. The acidic emulsified seasoning according to claim 1,
The mass ratio of the edible fat content of the outer oil phase is 10/100 to 90/100 with respect to the edible fat content of the acidic emulsified seasoning,
Acid emulsified seasoning. The acidic emulsified seasoning according to claim 1 or 2 ,
Contains a thickener,
Acid emulsified seasoning. A method for producing an acidic emulsified seasoning according to any one of claims 1 to 3 ,
O / W type acidic emulsified seasoning and a step of mixing edible fats and oils having a solid fat content of 5 to 90% at a product temperature of 20 ° C.,
A method for producing an acidic emulsified seasoning. A method for producing an acidic emulsified seasoning according to claim 4 ,
The mixing step is performed at 0 to 60 ° C.
A method for producing an acidic emulsified seasoning.