JP6198469B2 - Oil-in-water emulsified seasoning - Google Patents

Description

  The present invention relates to an oil-in-water emulsified seasoning. More specifically, the present invention relates to an oil-in-water type emulsified seasoning that exhibits a gloss like heat-melted cheese by heating and subsequent cooling.

The preference for heated cheese is high, and the frequency of using cheese for cooking is increasing. In recent years, the demand for cheese for cooking is increasing for both natural cheese and processed cheese.
Process cheese has a feature that it can be formed into a desired form after heating and melting and commercialized, and products with a wide variety of shapes such as block shapes and slice shapes are distributed in the market (Patent Document 1). .

  However, it is difficult to adjust the shape of the processed cheese when it is topped on a food product. For example, it cannot be discharged from a fine nozzle and linearly adhered to the food surface and solidified. . Therefore, the form of topping using process cheese is limited.

On the other hand, semi-solid emulsified foods such as mayonnaise-like foods and cream-like foods are applied to food surfaces such as bread, pizza, pasta, meat and vegetables, and seasoned on the food surface by heating with an oven, steamer, etc. Toppings can be formed while allowing the components to become familiar.
Such a semi-solid emulsified food is easy to form a curvilinear topping by being drawn from a narrow nozzle and drawn, and the degree of freedom of the topping form is high.

JP 2011-244791 A JP 2001-204375 A

As a mayonnaise-flavored topping material baked with bread or the like, a mixture of mayonnaise raw material and non-alphanated flour has been proposed (Patent Document 2).
However, with such semi-solid emulsified foods such as mayonnaise-like foods and cream-like foods including such a topping material, a gloss that melts cheese when heated is not obtained.

  Then, this invention solves the said subject, and provides the oil-in-water type emulsification seasoning which exhibits the gloss like the cheese which carried out heating and melting by heating and subsequent cooling.

  As a result of earnest research, the inventor of the present application surprisingly, a cheese in which psyllium seed gum is dispersed in an undissolved state and an oil-in-water emulsion seasoning containing a starch decomposition product is heated and melted by heating and subsequent cooling. As a result, the present invention has been completed.

That is, the present invention
(1) contains psyllium seed gum and starch degradation product,
The psyllium seed gum is dispersed in an undissolved state,
Oil-in-water emulsified seasoning,
(2) In the oil-in-water emulsified seasoning according to (1),
Further containing an emulsifiable starch,
Oil-in-water emulsified seasoning,
(3) In the oil-in-water emulsified seasoning according to (1) or (2),
Contains 0.1-5% egg yolk (in terms of solid content),
Oil-in-water emulsified seasoning,
It is.
(4) In the oil-in-water emulsified seasoning according to any one of (1) to (3),
Complex when the oil-in-water emulsified seasoning is heated from 20 ° C. to 90 ° C. at a temperature rising rate of 2.5 ° C./min, and then cooled from 90 ° C. to 20 ° C. at a temperature decreasing rate of 10 ° C./min. Viscosity is
When the temperature is raised from 20 ° C to 90 ° C, it keeps decreasing gradually,
And when it falls from 90 ° C to 20 ° C, it continues to rise gradually.
Oil-in-water emulsified seasoning,
It is.

According to the oil-in-water emulsified seasoning of the present invention, an oil-in-water emulsified seasoning exhibiting a gloss like a heat-melted cheese can be provided by heating and subsequent cooling.
Thereby, it is possible to form a topping that is applied in a pattern with a high degree of freedom such as a line drawing and that has an appearance like a heat-melted cheese on the food surface.

1A and 1B are graphs showing the relationship between the temperature and the logarithmic value of the complex viscosity η * in the oil-in-water emulsified seasoning of Example 1. FIG. 2A and 2B are graphs showing the relationship between the temperature and the logarithmic value of the complex viscosity η * in the oil-in-water emulsified seasoning of Comparative Example 2. 3A and 3B are relationship diagrams between the temperature and the logarithmic value of the complex viscosity η * in the oil-in-water emulsified seasoning of Comparative Example 5.

  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>
The oil-in-water emulsified seasoning of the present invention is characterized by exhibiting a gloss like cheese melted by heating and subsequent cooling.
Specifically, psyllium seed gum and starch decomposition products are contained.
The psyllium seed gum is dispersed in an undissolved state.

In addition, the oil-in-water emulsified seasoning of the present invention is characterized in that the temperature and complex viscosity of the oil-in-water emulsified seasoning itself have a relationship as shown in FIG.
Here, FIG. 1 shows the relationship between the temperature measured using a rheometer and the complex viscosity (temperature increase rate 2.5 ° C./min, measurement frequency 1 Hz) for the oil-in-water emulsified seasoning of the present invention. It is a thing. In the figure, the horizontal axis indicates the temperature from 20.0 ° C. to 90.0 ° C., and the vertical axis indicates the logarithmic value of the complex viscosity of the oil-in-water type emulsified seasoning.

  FIG. 1 shows that when the relationship between the temperature of the oil-in-water emulsified seasoning of the present invention and the logarithmic value of the complex viscosity is plotted on a graph, the complex viscosity continues to gradually decrease from 20 ° C. to 90 ° C. . When the temperature of the oil-in-water emulsified seasoning itself and the complex viscosity have such a relationship, when the oil-in-water emulsified seasoning of the present invention is heated, the state changes as when the cheese is melted by heating. Show.

  When the oil-in-water type emulsified seasoning is heated and then cooled to room temperature, the psyllium seed gum dissolved by the heating gelates, and the psyllium seed gum and the starch degradation product react with each other, so that the oil-in-water A glossy film is formed on the surface of the emulsified seasoning. For this reason, the gloss like cheese cooled after heating can be exhibited.

<Oil-in-water emulsified seasoning>
The oil-in-water type emulsified seasoning of the present invention contains a psyllium seed gum and a starch decomposition product, the psyllium seed gum is dispersed in an undissolved state, and edible fats and oils are substantially uniform in the water phase as oil droplets. In an emulsified state of oil-in-water type.
The product form of the oil-in-water emulsified seasoning of the present invention includes mayonnaises containing edible oils and fats, vinegar and egg yolk, or acidic oil-in-water emulsified seasonings having a pH of 4.6 or less, such as semi-solid emulsified dressings , Cream sauce, white sauce, orange sauce and the like. Among these, acidic oil-in-water emulsified seasonings containing edible fats and oils, vinegar, and egg yolk can form toppings in a pattern with a high degree of freedom as drawn, while oil separation is particularly achieved by heating and subsequent cooling. It tends to cause solidification and has a completely different appearance from the heat-melted cheese. However, according to the present invention, even such an acidic oil-in-water emulsified seasoning exhibits a gloss like heat-melted cheese by heating and subsequent cooling. Therefore, the present invention can be suitably implemented in such an acidic oil-in-water type emulsified seasoning.

50 ℃ hot water dissolution <Psyllium seed gum>
The oil-in-water emulsion seasoning of the present invention contains psyllium seed gum.
As the psyllium seed gum used in the oil-in-water emulsified seasoning of the present invention, any psyllium seed gum capable of having the relationship shown in FIG. 1 to the temperature and complex viscosity of the oil-in-water emulsified seasoning itself. Any of these may be used.
Psyllium seed gum is a polysaccharide (gum) obtained by pulverizing the seed coat of a plant of Plantago ovata FORSK. Or by extracting it with warm to hot water. For example, what is obtained from Isagor, plantago obata seed coat can be used.
In particular, the temperature and complex viscosity of the oil-in-water emulsified seasoning itself are likely to have a relationship as shown in FIG. 1, and when the oil-in-water emulsified seasoning is heated and then cooled, it is like heat-melted cheese. It is preferable to use psyllium seed gum with suppressed viscosity development in cold water because it is easy to exhibit gloss.

<Dispersed state of psyllium seed gum>
The oil-in-water emulsified seasoning of the present invention is obtained by dispersing psyllium seed gum in an undissolved state.
In the present invention, the non-dissolved state means that part or all of the psyllium seed gum is not dissolved in water, and the psyllium seed gum in this state is dispersed almost uniformly in the oil-in-water emulsion seasoning. . That is, in the oil-in-water emulsified seasoning of the present invention, at least a part or all of the psyllium seed gum is present without being dissolved, and more specifically, the psyllium seed gum is in a swollen (water-absorbed) state. Exist as.
In general, psyllium seed gum partially dissolves in cold water depending on the molecular weight, purification method, etc., but is not completely soluble, and has extremely high cohesiveness and exists in a lump in water. Therefore, conventionally, when using psyllium seed gum in an oil-in-water emulsified seasoning, the psyllium seed gum was dispersed in an aqueous phase and heated to a temperature of 70 to 100 ° C. to be melted.
Therefore, in the present invention, in order to disperse the psyllium seed gum almost uniformly in the oil-in-water emulsified seasoning in an undissolved state, unlike the conventional method of using psyllium seed gum, the oil-in-water emulsified seasoning In the manufacturing process, it is necessary to manufacture without heating at a temperature exceeding 70 ° C. near the melting point of psyllium seed gum.

<Content of psyllium seed gum>
Although the oil-in-water type emulsified seasoning of the present invention depends on the type of psyllium seed gum, the psyllium seed gum is 0 so that it can be sufficiently heated and melted like cheese by heating and subsequent cooling. .3% or more, and further 0.5% or more.
In addition, psyllium is easy to form a topping that is easy to eject from a narrow-mouth nozzle and has a high degree of freedom for line drawing, etc., and to easily obtain a good texture when the oil-in-water emulsified seasoning is cooled after heating. The seed gum can be contained in an amount of 2% or less, and further 1.5% or less.

<Starch degradation product>
The oil-in-water emulsified seasoning of the present invention contains a starch degradation product.
As the starch degradation product used in the oil-in-water emulsion seasoning of the present invention, any starch degradation product that can give the relationship shown in FIG. 1 to the temperature and complex viscosity of the oil-in-water emulsion seasoning itself. Any of these may be used.
For example, dextrin obtained by decomposing starches such as potato starch, corn starch, waxy corn starch, tapioca starch, maltodextrin, starch syrup and the like.

In particular, the temperature and complex viscosity of the oil-in-water emulsified seasoning itself are likely to have a relationship as shown in FIG. 1, and when the oil-in-water emulsified seasoning is heated and then cooled, it is like heat-melted cheese. It is preferable to use a starch decomposition product of DE9 or higher, and further to use a starch decomposition product of DE11 or higher, and further DE15 or higher, because it is easy to exhibit gloss.
Further, when the oil-in-water emulsified seasoning is heated and then cooled, a starch degradation product of DE 40 or less is preferably used so that a glossy film can be easily formed on the surface of the oil-in-water emulsification seasoning, and further DE 25 or less. It is recommended to use a starch degradation product.
Note that DE is an index representing the degree of decomposition in the starch decomposition product, and the degree of decomposition increases as the DE value increases.

<Content of starch degradation product>
Although the oil-in-water type emulsified seasoning of the present invention depends on the type of starch decomposition product, the starch decomposition product is 3 in order to sufficiently exhibit a gloss like heat-melted cheese by heating and subsequent cooling. % Or more, and further 5% or more can be contained.
In addition, it is easy to form a topping that is easy to be discharged from a narrow nozzle and has a high degree of freedom for line drawing, etc., and starch so that a good texture can be obtained when the oil-in-water emulsified seasoning is cooled after heating. The decomposition product can be contained in an amount of 20% or less, and further 15% or less.

<Emulsifier>
The oil-in-water emulsified seasoning of the present invention is, for example, egg yolk, egg white, whole egg, lecithin, lysolecithin, milk protein, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, emulsifying property. Starch and the like can be contained.

<Emulsifying starch>
The oil-in-water emulsion seasoning of the present invention can further contain an emulsifiable starch.
The emulsifiable starch used in the oil-in-water emulsified seasoning of the present invention is not particularly limited as long as it is edible and has emulsifying properties.
For example, processed starch having emulsifying properties can be mentioned, and in particular, the temperature and complex viscosity of the oil-in-water emulsified seasoning itself can be easily given the relationship shown in FIG. Treated starch may be used. The treated starch may be further partially decomposed with an acid, partially decomposed with an enzyme, or may be pregelatinized.

<Content of emulsifiable starch>
The oil-in-water emulsified seasoning of the present invention can contain 0.1 to 5% of an emulsifiable starch, and can further contain 0.5 to 3%, although it depends on the content of egg yolk described later. .
When the content of the emulsifiable starch is within the above range, it contributes to the refinement of oil droplets before heating the oil-in-water emulsified seasoning and the resulting viscosity expression and stabilization of the oil-in-water emulsified seasoning. Furthermore, the relationship as shown in FIG. 1 can be easily given to the temperature and complex viscosity of the oil-in-water emulsified seasoning itself.

<Yellow>
The oil-in-water emulsified seasoning of the present invention can further contain 0.1 to 5% (in terms of solid content) of egg yolk. In particular, the egg yolk should be contained in an amount of 0.5 to 4% (in terms of solid content) so that the temperature and complex viscosity of the oil-in-water emulsified seasoning itself can be easily given the relationship shown in FIG. Furthermore, it is good to contain 1-3% (solid content conversion).
Moreover, when content of egg yolk is the said range, it contributes to refinement | miniaturization of the oil droplet before heating an oil-in-water type emulsified seasoning, and the viscosity expression and stabilization of the oil-in-water type emulsified seasoning by it.

The egg yolk used in the oil-in-water emulsified seasoning of the present invention is not particularly limited as long as it is an egg yolk commonly used for food. For example, with raw egg yolk, the raw egg yolk is sterilized, frozen, spray-dried or freeze-dried, etc., phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or protease, etc. Examples include those subjected to one or two or more treatments such as enzyme treatment, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, and mixed treatment with salt or saccharide. In particular, from the viewpoint of stabilizing the dispersion state of the oil droplets, the egg yolk that has been subjected to the above-described enzyme treatment, in particular, the egg yolk that has been subjected to the enzyme treatment with phospholipase A1 or phospholipase A2,
That is, lysed egg yolk can be mentioned.

<Edible oils and fats>
In the oil-in-water emulsified seasoning of the present invention, the oil phase can contain edible fats and oils as a main component.
The edible oil and fat is not particularly limited as long as it is various edible oils and fats used in conventional oil-in-water type emulsion seasonings. Specifically, for example, rapeseed oil, soybean oil, corn oil, safflower oil, Sunflower oil, cottonseed oil, sesame oil, rice oil, palm oil, palm olein, olive oil, peanut oil, palm oil, perilla oil, milk fat, beef tallow, lard, fish oil and other animal or vegetable oils or refined oils thereof, medium chain fatty acid triglycerides, One or two or more types of oils and fats obtained by chemical or enzymatic treatment such as transesterified oil can be blended.
Moreover, as these edible fats and oils, you may mix | blend with the raw material containing edible fats and oils, such as fresh cream and milk.

<Contents of edible fats and water>
The amount of the edible oil / fat may be about the same as that of a general oil-in-water emulsified seasoning. In particular, the temperature and complex viscosity of the oil-in-water emulsified seasoning itself are as shown in FIG. When the oil-in-water type emulsified seasoning of the present invention is heated, it is easy to show a state change like when the cheese is melted by heating, so the amount of edible oil and fat is 10 to 40%. It is good and it is good to set it as 10 to 35%.
Moreover, while making an edible oil and fat into the said range, and making the water content of an oil-in-water type emulsified seasoning into 35-70%, further to the temperature and complex viscosity of the oil-in-water type emulsified seasoning itself in FIG. It is easy to give the relationship as shown, and when the oil-in-water emulsified seasoning of the present invention is heated, it is possible to easily show the state change as when the cheese is melted by heating.

<Other ingredients>
In the oil-in-water emulsified seasoning of the present invention, various raw materials usually used in oil-in-water emulsified seasonings can be appropriately selected and contained in addition to the above components within the range not impairing the effects of the present invention. . For example, vinegar (brewed vinegar), acidulants such as citric acid, lactic acid, lemon juice, various seasonings such as sodium glutamate, salt, sugar, thickening polysaccharides such as xanthan gum (excluding psyllium seed gum), ascorbic acid or Salts, antioxidants such as vitamin E, various extracts, spices such as pepper powder, pepper, various proteins and their degradation products, diced boiled eggs, pickled cucumbers, onions, parsley, etc. Can be mentioned. Among these, it is good to contain salt, a seasoning, and saccharides at least.

<Viscosity>
When the oil-in-water emulsified seasoning of the present invention is applied to the surface of a food and heated with an oven, a steamer or the like, the temperature and complex viscosity of the oil-in-water emulsified seasoning itself have a relationship as shown in FIG. It is preferable that it is 50 Pa · s or more, more preferably 75 Pa · s or more, and more preferably 100 Pa · s or more so that it is easy and does not sag from the food surface even if the state changes.
In addition, it is easy to form a topping that is easy to discharge from a narrow-mouth nozzle and has a high degree of freedom such as line drawing, and so that the oil-in-water emulsified seasoning can be easily cooled and then obtained a good texture. Is preferably 500 Pa · s or less, and more preferably 450 Pa · s or less.

  Here, the viscosity of the oil-in-water emulsified seasoning of the present invention is such that the viscosity is 37.5 Pa · s or more and less than 75 Pa · s under the condition that the sample temperature is 25 ° C. and the rotation speed is 2 rpm. Rotor no. 4, when 75 Pa · s or more and less than 150 Pa · s, rotor No. 5, when it is 150 Pa · s or more and less than 375 Pa · s, the rotor No. No. 6, 375 Pa · s or more, rotor No. 7 is a value calculated from the reading one minute after the start of measurement.

<Dynamic viscosity characteristics: Relationship between temperature of oil-in-water emulsified seasoning itself and complex viscosity>
The oil-in-water emulsified seasoning of the present invention is characterized in that the temperature and complex viscosity of the oil-in-water emulsified seasoning itself have a relationship (dynamic viscosity characteristic) as shown in FIGS. 1A and 1B.
Specifically, the complex viscosity is measured by raising the temperature from 20.0 ° C. to 90.0 ° C. at a rate of temperature increase of 2.5 ° C./min of the oil-in-water emulsified seasoning of the present invention, and the temperature and complex viscosity are measured. When the logarithmic value of the ratio is plotted on a graph, the complex viscosity continues to gradually decrease from 20 ° C. to 90 ° C. (FIG. 1A).
Further, after the temperature was raised to 90.0 ° C., the complex viscosity was measured by lowering the temperature from 90.0 ° C. to 20.0 ° C. at a rate of 10 ° C./min of the oil-in-water emulsified seasoning of the present invention. When the relationship of the logarithmic value of the viscosity is plotted on a graph, the complex viscosity gradually increases from 90 ° C. to 20 ° C., and returns to a complex viscosity almost equal to that before the temperature rise.

  Here, the complex viscosity can be measured using a rheometer. Examples of the rheometer include “ARES-RFS”, “AR-2000”, “AR-G2” (manufactured by TA Instruments), “RS600” (manufactured by Thermo Harke), “MCR”. High-precision rheometers such as “−501” and “MCR-301” (manufactured by Anton Paar) can be used.

  In order to make the temperature and complex viscosity of the oil-in-water type emulsified seasoning itself of the present invention have the relationship shown in FIG. 1, it contains psyllium seed gum and starch decomposition product, and the psyllium seed gum is not dissolved. What is necessary is just to be distributed by the state.

1A, 2A and 3A show the relationship between temperature and complex viscosity (temperature increase rate 2.5 ° C./min, measurement frequency 1 Hz), the oil-in-water emulsified seasoning of the present invention, and various conventional oil-in-water solutions. This shows the type emulsified seasoning. In the figure, the horizontal axis indicates the temperature from 20.0 ° C. to 90.0 ° C., and the vertical axis indicates the logarithmic value of the complex viscosity of various oil-in-water type emulsified seasonings.
On the other hand, FIGS. 1B, 2B, and 3B show the relationship between the temperature and the complex viscosity (temperature decrease rate: 10 ° C./min, measurement frequency: 1 Hz). It shows about an emulsified seasoning. In the figure, the horizontal axis indicates the temperature from 90.0 ° C. to 20.0 ° C., and the vertical axis indicates the logarithmic value of the complex viscosity of various oil-in-water emulsified seasonings.

Specifically, FIGS. 1 to 3 show the relationship between the temperature of the following oil-in-water emulsified seasoning itself and the complex viscosity.
1A and B: Oil-in-water emulsified seasoning of Example 1 described later FIG. 2A and B: Oil-in-water emulsified seasoning of Comparative Example 2 described later FIG. 3A and B: Oil-in-water emulsified seasoning of Comparative Example 5 described later Fee

Referring to FIG. 1A, the complex viscosity of the oil-in-water emulsified seasoning of Example 1 gradually decreases from 20 ° C. to 90 ° C.
Referring to FIG. 1B, the oil-in-water emulsified seasoning of Example 1 gradually increases in complex viscosity from 90 ° C. to 20 ° C., and returns to a complex viscosity almost equal to that before the temperature rise.
Such dynamic viscosity characteristics occur when psyllium seed gum and starch degradation products are contained and the psyllium seed gum is dispersed in an undissolved state. In this case, when the oil-in-water emulsified seasoning of the present invention is heated, the state changes as when the cheese is melted by heating, and after cooling, it exhibits a gloss like that of heat-melted cheese.

Referring to FIG. 2A, the oil-in-water emulsified seasoning of Comparative Example 2 has a complex viscosity that gradually decreases between 20 ° C. and 40 ° C., and gradually increases between 40 ° C. and 70 ° C., Between about 70 ° C. and 90 ° C., it greatly increases with increasing temperature.
Referring to FIG. 2B, in the oil-in-water emulsified seasoning of Comparative Example 2, the complex viscosity increases greatly from 90 ° C. to 20 ° C. as the temperature decreases, and before the temperature rises from 20 ° C. to 90 ° C. Complex viscosity increases significantly.
Such dynamic viscosity characteristics occur when thickening polysaccharides other than psyllium seed gum are dispersed in an undissolved state. In this case, when the oil-in-water type emulsified seasoning is heated, the viscosity rapidly increases during the heating, so that the state does not change as when the cheese is melted by the heating. Moreover, since viscosity increases significantly by cooling after heating, it does not exhibit gloss like cheese melted by heating.

Referring to FIG. 3A, the oil-in-water emulsified seasoning of Comparative Example 5 has a complex viscosity that gradually decreases between 20 ° C. and 80 ° C., but increases between 80 ° C. and 90 ° C. with increasing temperature. Greatly decreases.
Referring to FIG. 3B, the oil-in-water emulsified seasoning of Comparative Example 5 has a complex viscosity that greatly decreases with a temperature drop from 90 ° C. to 20 ° C., and the complex viscosity is significantly higher than before the temperature rise. descend.
Such dynamic viscosity characteristics are obtained with conventional common mayonnaise-like foods. In this case, when the oil-in-water type emulsified seasoning is heated, the viscosity rapidly decreases due to oil separation during the heating, and the moisture evaporates at that time. I don't have it.

<Method for producing oil-in-water emulsified seasoning>
The method for producing an oil-in-water emulsified seasoning of the present invention is a method of producing without heating to 70 ° C. or higher when psyllium seed gum is dispersed in an aqueous phase, and in a state where psyllium seed gum is dispersed in an aqueous phase. The conventional method can be followed except that it is not heated to 70 ° C. or higher.
That is, after the psyllium seed gum is dispersed in the aqueous phase in advance, the aqueous phase may be mixed and emulsified with the oil phase, or after the psyllium seed gum is preliminarily dispersed in the oil phase, the oil phase is converted into the water phase. Even if mixed and emulsified, psyllium seed gum is dispersed in an aqueous phase after mixed and emulsified.
Therefore, in order to produce the oil-in-water emulsified seasoning of the present invention in which the psyllium seed gum is dispersed in the water phase in an undissolved state, the psyllium seed gum is added to the water before mixing and emulsifying the water phase and the oil phase. It may be dispersed in the phase or in the oil phase, and further, the psyllium seed gum may be dispersed after the mixed emulsification of the water phase and the oil phase. In any case, the psyllium seed gum is dispersed in the water phase. Do not heat to 70 ° C or higher in this state.

More specifically, the method for producing an oil-in-water emulsified seasoning of the present invention is, for example, by uniformly mixing psyllium seed gum, starch degradation product, emulsifier and seasoning as an aqueous phase raw material at less than 70 ° C. An oil phase raw material is poured and coarsely emulsified with stirring, etc., then finely emulsified with a colloid mill or the like, and then filled and sealed in a bottle container or a glass container.
On the other hand, when psyllium seed gum is dispersed in the aqueous phase and heated to 70 ° C. or higher in advance, most of the psyllium seed gum starts to dissolve at 60 to 100 ° C. It becomes difficult to disperse the psyllium seed gum, and even if the oil-in-water emulsified seasoning is heated and then cooled, it becomes difficult to exhibit a gloss like cheese that has been melted by heating.

  Hereinafter, the oil-in-water emulsified seasoning of the present invention will be further described based on Examples and Comparative Examples. Note that the present invention is not limited to this.

[Example 1]
(1) Preparation of oil-in-water emulsified seasoning A mayonnaise-like food was prepared as an oil-in-water emulsified seasoning at the following blending ratio. That is, vinegar (acetic acid degree 4%), fresh water, dextrin (DE18), raw egg yolk, salt, sugar, psyllium seed gum, sodium glutamate, hot pepper powder, xanthan gum, homomixer (manufactured by Special Machine Industries, TK Auto) The mixture was stirred and mixed using a homomixer MA) to prepare an aqueous phase part. Next, the edible vegetable oil was gradually added to the aqueous phase while stirring with a homomixer to roughly emulsify, and further emulsified with a colloid mill. Next, the obtained emulsion is made of a three-layer laminate resin having a capacity of 300 mL and filled into a flexible tube container having a discharge hole for the content having a diameter of 10 mm at the tip, thereby the mayonnaise of the present invention. A similar food was prepared.
In the oil-in-water emulsified seasoning of this example, dextrin (DE18) was used as a starch degradation product.
The resulting mayonnaise-like food had a viscosity (25 ° C.) of 240 Pa · s.

<Combination ratio>
(Oil phase)
Edible vegetable oil 30%
(Water phase)
Table vinegar (acetic acidity 4%) 26%
Dextrin (DE18) 10%
Raw egg yolk (solid content 50%) 6%
Salt 4%
Sodium octenyl succinate starch 2%
Psyllium seed gum 2%
2% sugar
Sodium glutamate 0.5%
Pepper powder 0.5%
Xanthan gum 0.4%
Shimizu Residues ――――――――――――――――――――――――――――
Total 100%

(2) Evaluation of oil-in-water emulsified seasoning (2-1) Change in state by heating and evaluation of gloss after cooling Slice the mayonnaise-like food of Example 1 obtained from the discharge hole of the flexible tube container Squeezing while pressing on the entire cut surface of the bread, the topping was formed so as to have a square shape (about 2 mm thick) with a side of 5 cm. Moreover, as a control, a commercially available “melting” type sliced cheese (thickness 2 mm) was cut into a square shape with a side of 5 cm and placed on bread. Next, each was fired in an oven (200 ° C., 10 minutes), cooled to room temperature, and then visually evaluated according to the following criteria.

<Evaluation criteria for state change due to heating>
A: Elongates and spreads to the same extent as the control, and has excellent extensibility by heating.
B: It is harder to extend than the control, and is slightly inferior in extensibility by heating, but is not problematic.
C: Almost no change before heating, less stretchable than control, and poor extensibility by heating.

<Evaluation criteria for gloss after heating and cooling>
A: It has the same gloss as the control.
B: Slightly less glossy than the control, but no problem.
C: The surface is bumpy or dull and there is no gloss like the control.

  Table 1 shows the results of evaluation of the obtained mayonnaise-like food of Example 1 according to the above evaluation criteria.

(2-2) Measurement of dynamic viscosity characteristics The dynamic viscosity characteristics of the mayonnaise-like food of Example 1 were measured under the following measurement conditions to determine the relationship between temperature and complex viscosity.

<Measurement conditions>
・ Measurement device: Rheometer AR-G2 (TA Instruments Japan Co., Ltd.)
・ Geometry: Φ40mm parallel plate, made of aluminum ・ Gap: 1400μm
Measurement mode: Temperature change measurement (Temperature ramp)
-Initial temperature setting: 20.0 ° C (measured after equilibration for 3 minutes after reaching the measurement temperature)
・ Temperature rise setting: Temperature rise from 20.0 ° C. to 90.0 ° C. ・ Temperature rise rate: 2.5 ° C./min ・ Temperature drop setting: Temperature fall from 90.0 ° C. to 20.0 ° C. Minute / Dynamic strain (fixed): 0.01%
Amplitude frequency (fixed): 6.283 rad / s (1 Hz)
-Sample amount: about 2g
-Evaluation value: η * (Pa · s): Complex viscosity

For the mayonnaise-like food of Example 1, the complex viscosity was measured by raising the temperature from 20.0 ° C. to 90.0 ° C. at the rate of temperature increase of 2.5 ° C./min. The result of obtaining the relationship is shown in FIG. 1A. Also, after raising the temperature to 90.0 ° C., the complex viscosity was measured by lowering the temperature from 90.0 ° C. to 20.0 ° C. at a temperature drop rate of 10 ° C./min, and the result of calculating the relationship between temperature and complex viscosity was obtained. Shown in FIG. 1B.
When the relationship between the temperature of the oil-in-water emulsified seasoning of the present invention and the logarithmic value of the complex viscosity is plotted on a graph, the complex viscosity gradually decreases from 20.0 ° C. to 90.0 ° C. from FIG. 1A. I understand that it will continue. On the other hand, from FIG. 1B, it can be seen that the complex viscosity gradually increases from 90.0 ° C. to 20.0 ° C., and returns to a complex viscosity substantially equal to that before the temperature rise.

(Powdered psyllium seed gum)
[Comparative Example 1]
In the preparation of mayonnaise-like food of Example 1, after heating the prepared aqueous phase part to 70 ° C., the edible vegetable oil was gradually added and coarsely emulsified while stirring the aqueous phase part. A mayonnaise-like food was prepared in the same manner. The viscosity of the obtained mayonnaise-like food of Comparative Example 1 was 460 Pa · s.
Moreover, the state change by heating and the gloss after cooling were evaluated similarly to Example 1. The results are shown in Table 1.

[Comparative Example 2]
A mayonnaise-like food of Comparative Example 2 was prepared in the same manner as in Example 1 of JP-A No. 2010-154818. That is, the conventional mayonnaise-like food for topping formation which does not contain psyllium seed gum was prepared. The viscosity of the obtained mayonnaise-like food of Comparative Example 2 was 150 Pa · s.

<Combination ratio>
(Oil phase)
Edible vegetable oil 40%
(Water phase)
Vinegar (acetic acidity 10%) 10%
Raw egg yolk (solid content 50%) 10%
3% salt
Tamarind seed gum (heat solubility) 1%
Gelatin (heat solubility) 1%
Sodium glutamate 0.3%
Shimizu Residues ――――――――――――――――――――――――――――
Total 100%

  As in Example 1, the state change due to heating and the gloss after cooling were evaluated. The results are shown in Table 1.

Similar to the mayonnaise-like food of Example 1, dynamic viscosity characteristics were measured to determine the relationship between temperature and complex viscosity. The results are shown in FIGS.
2A, the complex viscosity gradually decreases between 20 ° C. and 40 ° C., gradually increases between 40 ° C. and 70 ° C., and increases between about 70 ° C. and 90 ° C. as the temperature increases. It can be seen that it increases greatly.
From FIG. 2B, it can be seen that the complex viscosity increases greatly as the temperature drops from 90 ° C. to 20 ° C., and the complex viscosity increases significantly compared to before the temperature rises.

  From the results shown in Table 1, it can be seen that the psyllium seed gum is dispersed in a non-dissolved state, so that it exhibits a gloss like cheese melted by heating and subsequent cooling.

[Examples 2, 3, 4, 5 and Comparative Example 3]
In the mayonnaise-like food of Example 1, the mayonnaise-like food of Examples 2, 3, 4, and 5 was used in the same manner as in Example 1 except that the starch degradation product shown in Table 2 was used instead of dextrin (DE18). Was prepared.
Moreover, the mayonnaise-like foodstuff of the comparative example 3 was prepared like Example 1 except not mix | blending a starch degradation product and having replaced the reduced part with fresh water.

  For the mayonnaise-like foods of Examples 2, 3, 4, 5 and Comparative Example 3 obtained, the state change due to heating and the gloss after cooling were evaluated in the same manner as in Example 1. The results are shown in Table 2.

  From the results of Table 2, it can be seen that the inclusion of a starch decomposition product of DE 9 to 25 gives a gloss like cheese melted by heating and subsequent cooling.

No emulsifying starch [Example 6]
The mayonnaise-like food of Example 1 was prepared in the same manner as in Example 1, except that sodium octenyl succinate was not added to the mayonnaise-like food of Example 1 and the reduced amount was replaced with fresh water. The viscosity of the obtained mayonnaise-like food of Example 6 was 250 Pa · s.

  About the obtained mayonnaise-like foodstuff of Example 5, the state change by heating and the gloss after cooling were evaluated similarly to Example 1. As a result, the evaluation of the state change by heating was B, and the evaluation of the gloss after cooling was A.

High oil content of egg yolk [Example 7]
In the mayonnaise-like food of Example 1, the amount of raw egg yolk was set to 9%, and the amount of increase was the same as that of Example 1 except that the amount of fresh water was reduced. Prepared. The viscosity of the obtained mayonnaise-like food of Example 7 was 260 Pa · s.

  About the obtained mayonnaise-like foodstuff of Example 7, the state change by heating and the gloss after cooling were evaluated similarly to Example 1. As a result, the evaluation of the state change by heating was B, and the evaluation of the gloss after cooling was A.

Conventional Mayo [Comparative Example 4]
A mayonnaise-like food of Comparative Example 4 was prepared in the same manner as in Example 1 except that the following blending ratio was used. That is, a conventional mayonnaise-like food was prepared.

<Combination ratio>
(Oil phase)
Edible vegetable oil 75%
(Water phase)
Vinegar (4% acetic acid conversion) 11%
Raw egg yolk (solid content 50%) 10%
Salt 1%
Tamarind seed gum (cold water solubility) 0.2%
Sodium glutamate 0.3%
Shimizu Residues ――――――――――――――――――――――――――――
Total 100%

Similar to the mayonnaise-like food of Example 1, dynamic viscosity characteristics were measured to determine the relationship between temperature and complex viscosity. The results are shown in FIG.
FIG. 3A shows that the complex viscosity gradually decreases between 20 ° C. and about 80 ° C., but greatly decreases with increasing temperature between about 80 ° C. and 90 ° C.
Further, FIG. 3B shows that the complex viscosity decreases greatly from 90 ° C. to 20 ° C. as the temperature drops, and the complex viscosity decreases significantly before the temperature rises.

[Example 8] Example of cream sauce, no egg yolk As the oil-in-water emulsified seasoning of Example 7, a cream sauce was prepared at the following blending ratio. That is, fresh cream, butter, dextrin (DE18), sodium octenyl succinate starch, psyllium seed gum, salt, and fresh water were placed in a mixer and mixed with stirring. Next, the cream sauce of Example 7 was prepared by filling the obtained mixture into a three-layer laminate container having a capacity of 300 g.
The cream sauce of Example 7 obtained had a viscosity of 200 Pa · s.

<Combination ratio>
(Oil phase)
Fresh cream 50%
Rapeseed oil 8%
5% butter
(Water phase)
Dextrin (DE18) 10%
Sodium octenyl succinate starch 2%
Psyllium seed gum 2%
Salt 1%
1% sugar
Chicken bouillon 1%
Onion powder 1%
Shimizu Residues ――――――――――――――――――――――――――――
Total 100%

  As in Example 1, the state change due to heating and the gloss after cooling were evaluated. As a result, the change in state due to heating expanded and spread to the same extent as the control, and the extensibility due to heating was excellent. Further, the gloss after heating and cooling had the same level of gloss as the control.

Claims (4)

Containing psyllium seed gum and starch hydrolyzate,
Ri Na said psyllium seed gum is dispersed in a non-dissolved state,
The starch hydrolyzate is DE9 or higher ,
Oil-in-water emulsified seasoning. In the oil-in-water emulsified seasoning according to claim 1,
Further containing an emulsifiable starch,
Oil-in-water emulsified seasoning. In the oil-in-water emulsion seasoning according to claim 1 or 2,
Contains 0.1-5% egg yolk (in terms of solid content),
Oil-in-water emulsified seasoning. In the oil-in-water emulsified seasoning according to any one of claims 1 to 3,
The oil-in-water emulsified seasoning is heated from 20 ° C. to 90 ° C. at a heating rate of 2.5 ° C./min,
Thereafter, the complex viscosity when the temperature is decreased from 90 ° C. to 20 ° C. at a temperature decrease rate of 10 ° C./min,
When the temperature is raised from 20 ° C to 90 ° C, it keeps decreasing gradually,
And when it falls from 90 ° C to 20 ° C, it continues to rise gradually.
Oil-in-water emulsified seasoning.

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