JP6143656B2 - Acid emulsified seasoning - Google Patents
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- 239000002253 acid Substances 0.000 title claims description 10
- 230000002378 acidificating effect Effects 0.000 claims description 93
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Description
本発明は、酸性乳化状調味料に関する。より詳細には、容器から酸性乳化状調味料を細く絞り出して調理食品に線状のトッピングを形成した際に、形成したトッピング形状が保持されやすい酸性乳化状調味料に関する。 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.
酸性乳化状調味料は、お好み焼き、パン、ピザ、パスタ、肉、野菜等の食品表面に、例えば、酸性乳化状調味料を容器から細く絞りだすことにより、線状のトッピングを形成することにより、食品表面に調味成分をなじませ、外観をおいしそうに演出することができる。容器入りの酸性乳化状調味料としては、例えば、特開平5−130848号公報(特許文献1)には、可撓性容器入り水中油型酸性乳化食品が記載されている。 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.
しかし、調理食品の表面に線状のトッピングを形成して時間が経過すると、形成したトッピングが調理食品からの水分移行などにより、形状が崩れる場合があった。このような問題は、特に、調理後時間が経過してから食されることが多いコンビニエンスストアやスーパーマーケット等で販売される調理食品で顕著であった。 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.
そこで、本発明は、容器から酸性乳化状調味料を細く絞り出して調理食品に線状のトッピングを形成した際に、形成したトッピング形状が保持されやすい酸性乳化状調味料を提供する。 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.
本願発明者等は、上述の課題を解決するため、酸性乳化状調味料の油相や水相の組成や食味について詳細に検討した結果、特定の油脂を外油相としたO/W/O型の乳化物であれば、調理食品に線状のトッピングを形成した際に、形成したトッピング形状が保持されやすいこと、さらに、O/W/O型に乳化された水相に食塩及び有機酸を含有させ、内油相に液状油脂を用いるならば、酸性乳化状調味料としてのおいしさを付与することができ、かつ、O/W/O型乳化粒子の安定化及びO/W型乳化粒子の微細化に寄与することができることを見出し、遂に本発明を完成するに至った。 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.
すなわち、本発明は、
(1)食用油脂、乳化剤、有機酸及び食塩を含有し、かつO/W/O型に乳化されており、水相のpHが4.5以下であり、外油相が、品温20℃において固体脂含量が5〜90%の食用油脂であり、内油相が、品温20℃において液状の食用油脂である、酸性乳化状調味料、
(2)(1)記載の酸性乳化状調味料であって、酸性乳化状調味料の食用油脂含有量に対し、外油相の食用油脂含有量の質量比が10/100〜90/100である、酸性乳化状調味料、
(3)(1)又は(2)に記載の酸性乳化状調味料であって、酸性乳化状調味料に含まれるO/W型乳化粒子の平均粒子径が10μm以下である、酸性乳化状調味料。
(4)(1)乃至(3)のいずれかに記載の酸性乳化状調味料であって、増粘剤を含有する、酸性乳化状調味料、
(5)(1)乃至(4)のいずれかに記載の酸性乳化状調味料であって、品温20℃における粘度が50Pa・s以上500Pa・s以下である、酸性乳化状調味料、
(6)(1)乃至(5)のいずれかに記載の酸性乳化状調味料の製造方法であって、O/W型酸性乳化状調味料と、品温20℃において固体脂含量が5〜90%の食用油脂とを混合する工程を有する、酸性乳化状調味料の製造方法、
(7)(6)記載の酸性乳化状調味料の製造方法であって、前記混合する工程を0〜60℃で行う、酸性乳化状調味料の製造方法、である。
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.
本発明によれば、容器から酸性乳化状調味料を細く絞り出して調理食品に線状のトッピングを形成した際に、形成したトッピング形状が保持されやすい酸性乳化状調味料を提供できる。したがって、特に、コンビニエンスストアやスーパーマーケット等で販売される、これら酸性乳化状調味料でトッピングされた調理食品の更なる需要拡大が期待される。 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.
以下、本発明を詳細に説明する。なお、本発明において「%」は「質量%」を、「部」は「質量部」を意味する。 Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.
<本発明の特徴>
本発明の酸性乳化状調味料は、食用油脂、乳化剤、有機酸及び食塩を含有し、かつO/W/O型に乳化されており、水相のpHが4.5以下であり、外油相が、品温20℃において固体脂含量が5〜90%の食用油脂であり、内油相が、品温20℃において液状の食用油脂であることに特徴を有する。前記外油相が固体脂含量5〜90%の食用油脂であることにより、調理食品に線状のトッピングを形成した際に、形成したトッピング形状が保持されやすい。さらに、O/W/O型に乳化された水相に食塩及び有機酸を含有させ、内油相に液状食用油脂を用いることにより、酸性乳化状調味料としてのおいしさを付与することができ、かつ、O/W/O型乳化粒子の安定化及びO/W型乳化粒子の微細化に寄与することができる。
<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.
<酸性乳化状調味料>
本発明の酸性乳化状調味料は、食用油脂、乳化剤、有機酸及び食塩を含有するO/W/O型(内油相/水相/外油相)の酸性乳化状調味料である。O/W/O型の酸性乳化状調味料は、内油相と、この内油相を内包する水相と、この水相を内包する外油相とを含む。O/W/O型酸性乳化状調味料は、後述する乳化剤等を用い、内油相と水相によりO/W型乳化物を製した後、前記O/W型乳化物と外油相によりO/W/O型に乳化されたものである。
<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.
<酸性乳化状調味料の食用油脂>
本発明の酸性乳化状調味料に用いる食用油脂は、食用に供される油脂であればいずれのものでもよい。例えば、食用植物油脂(例えば、菜種油、コーン油、綿実油、サフラワー油、オリーブ油、紅花油、大豆油)、魚油、肝油、さらにはこれら油脂をエステル交換等により加工した油脂やジグリセライドを主に含む油脂等が挙げられ、これらを単独で又は2種以上を組み合わせて使用することができる。また、本発明の酸性乳化状調味料は、油相に用いる食用油脂を10〜70%含むことができ、さらに10〜60%含むことができ、さらに15〜40%含むことができる。
<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.
<外油相に用いる固体脂含量5〜90%の食用油脂>
外油相には、前記食用油脂として、品温20℃において固体脂含量が5〜90%の食用油脂を用いる。このような食用油脂の具体例としては、上述の食用植物油脂を分画、あるいは、エステル交換等により加工した油脂等が挙げられ、これらの中でも、固体脂含量が10〜80%の食用植物油脂を用いるとよい。本発明において、前記固体脂含量は、AOCS Official Method Cd
16b−93(Revised 1999)に記載の方法で測定できる。
<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).
<内油相に用いる液状油脂>
内油相には、品温20℃において液状の食用油脂を用いる。このような食用油脂としては、一般的に酸性水中油型乳化状調味料で用いられる品温20℃で液状の食用油脂であれば特に制限は無く、例えば、このような条件を満たす上述の食用植物油脂等を用いることができる。前記食用油脂は、品温20℃で液状であるが、このような液状の性質とするため凝固点としては10℃以下であるとよく、5℃以下であるとさらによい。なお、前記食用油脂の凝固点は、基準油脂分析試験法(日本油化学会制定)の凝固点測定法によって得られる凝固点をいう。
<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).
<酸性乳化状調味料の乳化剤>
乳化剤は、食用に供される乳化剤を用いればよく、例えば、卵黄、卵黄レシチン、乳タンパク、大豆タンパク、モノグリセリド、モノグリセリド誘導体、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、グリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ステアロイル乳酸カルシウム、植物レシチン、乳化澱粉等が挙げられ、これらを単独で又は2種以上を組み合わせて使用することができる。
<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.
前記乳化剤としては、特に卵黄を用いるとよい。卵黄を含む前記酸性乳化状調味料を調製する場合、卵黄は水相に添加するとよい。卵黄としては、食用として一般的に用いている卵黄であれば特に限定するものではなく、例えば、生卵黄をはじめ、当該生卵黄に殺菌処理、冷凍処理、スプレードライ又はフリーズドライ等の乾燥処理、ホスフォリパーゼA1、ホスフォリパーゼA2、ホスフォリパーゼC、ホスフォリパーゼD又はプロテアーゼ等による酵素処理、酵母又はグルコースオキシダーゼ等による脱糖処理、超臨界二酸化炭素処理等の脱コレステロール処理、食塩又は糖類等の混合処理等の1種又は2種以上の処理を施したもの等が挙げられる。酸性乳化状調味料の卵黄は固形分換算で1〜10%含むことができ、さらに1〜8%含むことができ、さらに1.5〜6%含むことができる。 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.
<酸性乳化状調味料の有機酸>
本発明の酸性乳化状調味料に用いる有機酸としては、食用として供されるものであれば特に限定するものではない。例えば、酢酸、クエン酸、コハク酸、乳酸、グルコン酸などが挙げられる。
<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.
<酸性乳化状調味料の有機酸含有量>
前記酸性乳化状調味料は、有機酸を0.1〜1%含むことができ、さらに0.3〜1%含むことができる。有機酸の含有量が前記数値の範囲であることにより、風味が良好であり、微生物の繁殖を抑制し、かつ、O/W/O型乳化粒子の微細化及び安定化に寄与することができる。
<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. .
<酸性乳化状調味料の食塩>
前記酸性乳化状調味料には内水相及び/又は外水相に食塩を含有することができる。食塩としては、食用として供されるものであれば特に限定するものではない。例えば、精製塩、岩塩などが挙げられる。
<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.
<酸性乳化状調味料の食塩含有量>
前記酸性乳化状調味料は、食塩を2〜6%含むことができ、さらに3〜6%含むことができる。食塩の含有量が前記範囲であることにより、風味が良好であり、微生物の繁殖を抑制し、かつ、W/O/W型乳化粒子の安定化及びW/O型乳化粒子の微細化に寄与することができる。
<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.
<酸性乳化状調味料の増粘剤>
酸性乳化状調味料には、調理食品に線状のトッピングを形成した際に、形成したトッピング形状が保持されやすいことから、増粘剤を含油させることができる。用いる増粘剤としては、食用として供されるものであれば特に限定するものではない。例えば、澱粉、ガム質等が挙げられ、後述する増粘剤の具体例の1種又は2種以上を用いることができる。
<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.
<澱粉>
澱粉としては、例えば、馬鈴薯澱粉、コーンスターチ、タピオカ澱粉、小麦澱粉、米澱粉、これらの澱粉をアルファ化、架橋等の処理を施した加工澱粉、並びに湿熱処理澱粉が挙げられる。湿熱処理澱粉としては、「湿熱処理澱粉」として市販されているものであれば特に限定するものではない。また、加工澱粉としては、食品衛生法で含有物に指定された化学的処理を施された澱粉であって食用として供されるものであれば特に限定するものではない。例えば、アセチル化アジピン酸架橋澱粉、アセチル化リン酸架橋澱粉、アセチル化酸化澱粉、オクテニルコハク酸澱粉ナトリウム、酢酸澱粉、酸化澱粉、ヒドロキシプロピル化リン酸架橋澱粉、ヒドロキシプロピル澱粉、リン酸化澱粉、リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉等が挙げられる。
<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.
<ガム質>
ガム質としては、例えば、キサンタンガム、ジェランガム、カラギーナン、ローカストビーンガム、タラガム、グアガム、アラビアガム、タマリンドガム、サイリュームシードガム、アルギン酸ナトリウム、ペクチン、コンニャクマンナン等が挙げられる。
<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.
<酸性乳化状調味料の増粘剤含有量>
前記増粘剤の含有量は、増粘剤の種類にもよるが、調理食品に線状のトッピングを形成した際に、形成したトッピング形状が保持されやすいことから、0.2%以上であるとよく含むことができ、さらに0.4%以上含むことができる。
また、線状のトッピングの形成のしやすさや食味を考慮し、増粘剤含有量は7%以下であるとよく、さらには6%以下であるとよい。
<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型酸性乳化状調味料中のO/W型乳化粒子>
本発明の酸性乳化状調味料は、O/W/O型酸性乳化状調味料中のO/W型乳化粒子の平均粒子径(累積50%径、メジアン径)は、10μm以下であるとよく、さらに5μm以下であるとよい。O/W型乳化粒子の平均粒子径が前記値以下であることにより、酸性乳化状調味料の安定化に寄与する。なお、O/W型乳化粒子の平均粒子径は、粒度分布測定装置にて体積換算で得た粒度分布から求めた値である。本発明のO/W/O型酸性乳化状調味料は、内油相と水相によりO/W型乳化物を製した後、前記O/W型乳化物と外油相によりO/W/O型に乳化されたものであり、O/W型乳化粒子の平均粒子径は、外油相と混合する前のO/W型乳化物の平均粒子径と略同じであるので、外油相と混合する前のO/W型乳化物の平均粒子径を測定することによって、O/W/O型酸性乳化状調味料中のO/W型乳化粒子の平均粒子径を求めることができる。
<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.
<酸性乳化状調味料中の食用油脂含有量に対し外油相に含まれる食用油脂含有量の割合>
本発明に係る酸性乳化状調味料おいて、特に形成したトッピング形状が保持されやすく食味に優れた酸性乳化状調味料が得られやすいことから、酸性乳化状調味料の食用油脂含有量に対し、外油相の食用油脂含有量の質量比が10/100〜90/100であるとよく、さらに20/100〜80/100であるとよく、さらに20/100〜70/100であるとよい。
<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.
<酸性乳化状調味料の水分含量>
本発明に係る酸性乳化状調味料おいて、水分を20〜95%含むことができ、さらに30〜95%含むことができる。なお、前記酸性乳化状調味料の水分含量は、用いた配合原料の水分含量から計算して求めることができる。
<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.
<酸性乳化状調味料の粘度>
前記酸性乳化状調味料の粘度は、離水及び離油抑制効果を発揮できるように、50Pa・s以上であり、さらに75Pa・s以上であるとよい。
なお、魚肉又は鶏肉の油漬けとの混ぜやすさ等生産性を考慮し、前記粘度は600Pa・s以下であり、さらには500Pa・s以下であるとよい。ここで、本発明に係る酸性乳化状調味料の粘度は、品温20℃のものをBH型粘度計にて、ローターNo.6、回転数2rpmの条件で測定した1分後の示度により算出した値である。
<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.
<酸性乳化状調味料のその他の成分>
本発明に係る酸性乳化状調味料は水相成分として、特に限定されないが、水のほかに、例えば、食酢(醸造酢)、調味料、糖類、香辛料、着色料及び着香料を含むことができ、これらを単独で又は2種以上を組み合わせて使用することができる。
<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.
<酸性乳化状調味料の製造方法>
本発明の酸性乳化状調味料は以下の工程により得ることができる。まず、水相90〜10部(好ましくは60〜40部)と、油相(内油相)10〜90部(好ましくは40〜60部)とを乳化することによって、O/W型乳化物を調製する。水相は、水、乳化剤、食酢(醸造酢)、食塩、調味料、糖類、香辛料、着色料、着香料、増粘剤等を含んでいてもよく、このうち、食塩、調味料及び糖類を少なくとも含むことが好ましい。
<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.
次に、得られたO/W型乳化物100部と、油相(外油相)20〜100部(好ましくは40〜100部)とを乳化することにより、本実施形態に係るO/W/O型酸性乳化状調味料を得ることができる。ここで、O/W型乳化物と、油相(外油相)との乳化は、安定性の高いO/W/O型乳化物を得る点から品温0℃以上60℃以下で行うとよい。なお、乳化は、ホモミキサーやコロイドミル等の一般的な乳化装置を用いて行うことができる。 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.
次に、本発明を実施例、比較例及び試験例に基づき、更に説明する。 Next, this invention is further demonstrated based on an Example, a comparative example, and a test example.
[実施例1]
下記表1の配合にて実施例1の酸性乳化状調味料を調製した。すなわち下記表1の水相及び内油相をミキサーで乳化した後、コロイドミルで乳化し、O/W型乳化物を調製した。次に、O/W型乳化物に下記表1の外油相を加えてミキサーで乳化して、O/W/O型乳化物を調製した。なお、いずれの乳化工程も品温20℃の状態で行った。
[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.
得られた酸性乳化状調味料において、粘度は230Pa・s、O/W型乳化粒子の平均粒子径は5μm以下であった。 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.
[実施例2〜6、比較例1〜2]
表1に示される酸性乳化状調味料の配合比にて、実施例2〜6、比較例1〜2の酸性乳化状調味料を実施例1と同様に調製した。
[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.
[試験例1]
実施例1〜6、及び比較例1〜2で得られた各酸性乳化状調味料を用い、調理食品に線状のトッピングを形成した際の形状の保持及び食味について以下の評価方法で評価した。結果を表1に示す。
[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.
<形状保持の評価方法>
各酸性乳化状調味料について、口径2mmの丸口金絞りを用いて線状のトッピングをお好み焼き上に形成し、10℃で24時間保存した後のトッピング形状を下記評価基準で評価した。
A:形状のほぼ変化がない。
B:形状にやや変化があるが問題のない程度である。
C:酸性乳化状調味料が分離しているか、お好み焼き上の酸性乳化状調味料がにじむようにして線状の形状が崩れている。
<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.
<食味の評価方法>
各酸性乳化状調味料を、口径5mmの丸口金絞りを用いて線状のトッピングお好み焼き上に形成し、20℃で6時間保存した後に食して以下の評価基準で評価した。
A:一般的な酸性水中型のマヨネーズと略同様の食味である。
B:一般的な酸性水中型のマヨネーズとはやや食味が異なるが問題のない程度である。
C:一般的な酸性水中型のマヨネーズとはやや食味が異なる。
<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.
表1より、食用油脂、乳化剤、有機酸及び食塩を含有し、かつO/W/O型に乳化されており、外油相が固体脂含量が5〜90%の食用油脂であり、内油相が液状の食用油脂である酸性乳化状調味料(実施例1〜5)は、酸性乳化状調味料を細く絞り出して調理食品に線状のトッピングを形成した際に、形成したトッピング形状が保持されやすく食味も良好であることが理解できる。これに対し、外油相が固体脂含量が100%の食用油脂を用いた場合(比較例1)、あるいは、外油相が固体脂含量が0%の食用油脂を用いた場合(比較例2)は、形状が保持されず好ましくなかった。なお、実施例1〜5の酸性乳化状調味料は、いずれも水相pHが4.5以下、粘度は75Pa・s以上500Pa・s以下、O/W型乳化粒子の平均粒子径が5μm以下であった。 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.
[試験例2]
実施例1〜6で得られた各酸性乳化状調味料について、口径5mmの丸口金絞りを用いて線状のトッピングをハンバーグ上に形成し、20℃で6時間保存した後のトッピング形状を評価したところ、いずれも形状にほぼ変化がなく好ましかった。また、これらを食したところ、いずれも一般的な酸性水中型のマヨネーズと略同様の食味であり好ましかった。
[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.
[試験例3]
実施例1〜6で得られた各酸性乳化状調味料について、口径5mmの丸口金絞りを用いて線状のトッピングをソテーした人参上に形成し、20℃で6時間保存した後のトッピング形状を評価したところ、いずれも形状にほぼ変化がなく好ましかった。また、これらを食したところ、いずれも一般的な酸性水中型のマヨネーズと略同様の食味であり好ましかった。
[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)
水相のpHが4.5以下であり、
外油相が、品温20℃において固体脂含量が5〜90%の食用油脂であり、
内油相が、品温20℃において液状の食用油脂である酸性乳化状調味料であって、
前記酸性乳化状調味料に含まれるO/W型乳化粒子の平均粒子径が10μm以下であり、
品温20℃における粘度が50Pa・s以上500Pa・s以下であることを特徴とする、
酸性乳化状調味料。 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.
酸性乳化状調味料の食用油脂含有量に対し、外油相の食用油脂含有量の質量比が10/100〜90/100である、
酸性乳化状調味料。 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.
増粘剤を含有する、
酸性乳化状調味料。 The acidic emulsified seasoning according to claim 1 or 2 ,
Contains a thickener,
Acid emulsified seasoning.
O/W型酸性乳化状調味料と、品温20℃において固体脂含量が5〜90%の食用油脂とを混合する工程を有する、
酸性乳化状調味料の製造方法。 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.
前記混合する工程を0〜60℃で行う、
酸性乳化状調味料の製造方法。 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.
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