JP6276903B1 - Acid oil-in-water emulsified seasoning and method for producing the same - Google Patents

Abstract

An acidic oil-in-water emulsified seasoning containing an edible oil and fat and egg yolk and having a low lipid content and an oil-in-water emulsified seasoning having an increased egg yolk flavor and a method for producing the same. [MEANS FOR SOLVING PROBLEMS] The present invention contains edible oil and fat, egg yolk, lipid content is 1% by mass or more and 25% by mass or less, and egg yolk content (in terms of solid content) is 0.1% by mass or more and 5% by mass or less. The acidic oil-in-water emulsified food contains 3-methylbutanal and hexanal. When the aromatic component of the acidic oil-in-water emulsified food is measured by solid phase microextraction-gas chromatography mass spectrometry, the peak of hexanal It is an acidic oil-in-water emulsified food in which the ratio of the peak area of 3-methylbutanal to the area is 0.12 or more and 3.5 or less. Such an acidic oil-in-water emulsified food can increase the egg yolk flavor in an acidic oil-in-water emulsified seasoning with a low lipid content. [Selection figure] None

Description

  TECHNICAL FIELD The present invention relates to an acidic oil-in-water emulsified seasoning containing an edible oil and fat and egg yolk, and having an egg yolk flavor increased by containing an aroma component in a specific balance, and a method for producing the same.

  Acidic oil-in-water emulsified seasonings such as mayonnaise containing edible oils and egg yolks are widely used as seasonings for vegetables, fish meat and the like. In addition, in order to respond to the health orientation of consumers, the development of low-calorie type acidic oil-in-water emulsified seasonings in which the amount of edible oils and fats is reduced and the lipid content is reduced has been promoted.

  “Kokumi” is an important element of the deliciousness of acidic oil-in-water emulsified seasonings such as mayonnaise. “Kokumi” is a word that expresses deliciousness. It is thought that various factors such as taste, fragrance, flavor, and texture are combined, resulting in a combination of trace components and other complex components. Taste and buffering are considered to be a cause of “kokumi”. In acidic oil-in-water type emulsified seasonings such as mayonnaise, particularly “fat richness” and “egg yolk richness” are important for deliciousness.

  However, when the lipid content is reduced, the richness of the fats and oils, which is an element of the mayonnaise taste, is reduced. It was.

  In order to solve such a problem, an acidic oil-in-water emulsified seasoning blended with palm oil obtained by steam distillation of palm crude oil at a low temperature has been proposed. In that case, although the richness of fats and oils is increasing, palm oil has many saturated fatty acids, and the provision of richness by another method is desired. (Patent Document 1)

  In addition, in an ultra-low calorie acidic oil-in-water emulsified seasoning in which the amount of edible oil / fat is reduced to 15% or less, a seasoning that is easy to feel the richness of oil / fat by adjusting the amount of stevia is proposed. (Patent Documents 2 and 3).

JP 2004-121163 A JP2015-0339370 JP2015-039371A

  In the study of improving the taste of an acidic oil-in-water emulsified seasoning with a low lipid content, the present inventors have a lipid content of 25% by mass or less and an egg yolk content (in terms of solid content) of 5% by mass. In the following acidic oil-in-water emulsified seasonings, a new technical technology that reduces not only the fat and fat richness but also the yolk richness at the same time as compared to the acidic oil-in-water emulsified seasonings with a high lipid content. I knew the problem.

  Accordingly, an object of the present invention is to provide a low-calorie acidic oil-in-water emulsified seasoning with a lipid content reduced to 25% or less, and an acidic water with an increased egg yolk flavor that can sufficiently feel the richness of egg yolk. An oil-type emulsified seasoning and a method for producing the same are provided.

  As a result of intensive studies, the present inventors have surprisingly found that the above technical problem can be solved by satisfying a specific balance condition for a specific aroma component, and the present invention has been completed. .

That is, the present invention
(1) Acidic oil-in-water emulsification containing edible oil and fat, egg yolk, lipid content of 1% by mass to 25% by mass and egg yolk content (solid content conversion) of 0.1% by mass to 5% by mass In seasoning,
Including 3-methylbutanal and hexanal,
When the aromatic component of the acidic oil-in-water type emulsified seasoning was measured by solid phase microextraction-gas chromatography mass spectrometry, the ratio of the peak area of 3-methylbutanal to the peak area of hexanal was 0.12 or more and 3 .5 or less,
Acidic oil-in-water emulsified seasonings,
(2) In the acidic oil-in-water emulsified seasoning of (1),
The ratio of the peak area of 3-methylbutanal to the peak area of hexanal is 0.2 or more and 1.0 or less,
Acidic oil-in-water emulsified seasonings,
(3) In the method for producing an acidic oil-in-water emulsified seasoning containing edible oil and fat, egg yolk,
When the aromatic component of the acidic oil-in-water type emulsified seasoning was measured by solid phase microextraction-gas chromatography mass spectrometry, the ratio of the peak area of 3-methylbutanal to the peak area of hexanal was 0.12 or more and 3 .5 or less,
Adding 3-methylbutanal and hexanal,
Method for producing acidic oil-in-water type emulsified seasoning,
It is.

  According to the present invention, in an acidic oil-in-water emulsified seasoning of a low calorie type with a lipid content reduced to 25% or less, an acidic oil-in-water type with an increased egg yolk flavor that can sufficiently feel the richness of egg yolk An emulsified seasoning and a method for producing the same can be provided. Therefore, further expansion of demand for low-calorie acidic oil-in-water emulsified seasonings can be expected.

  Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” unless otherwise specified.

<Features of the present invention>
The acidic oil-in-water emulsified seasoning of the present invention contains edible fats and oils and egg yolk, and contains the following specific aroma components. Thereby, the richness of egg yolk which is reduced in the low-calorie type acidic oil-in-water emulsified seasoning is emphasized, and the egg yolk flavor is increased.

<Acid oil-in-water emulsified seasoning>
The acidic oil-in-water type emulsified seasoning in the present invention is a seasoning prepared by adding an acid agent such as acetic acid or citric acid, and edible oils and fats are dispersed substantially uniformly in the water phase as oil droplets. It is a seasoning emulsified in a mold. The acidic oil-in-water emulsified seasoning of the present invention is an acidic oil-in-water emulsified seasoning containing edible fats and oils. The acidic oil-in-water emulsified seasoning of the present invention is not particularly limited, and examples thereof include mayonnaise-like seasonings including mayonnaise and mayonnaise, acidic oil-in-water emulsified seasonings such as semi-solid emulsified dressings. It is done. The acidic oil-in-water seasoning of the present invention is preferably a mayonnaise-like seasoning. The acidic oil-in-water emulsified seasoning of the present invention can be, for example, a seasoning whose pH is adjusted to 4.6 or lower.

<Aroma component>
The acidic oil-in-water emulsified seasoning of the present invention contains 3-methylbutanal and hexanal in a specific ratio. In the present invention, an acidic oil-in-water type emulsified seasoning that enhances the richness of egg yolk and increases the yolk flavor can be obtained by such balance of aroma components. The acidic oil-in-water emulsified seasoning of the present invention contains an aroma component contained in a normal acidic oil-in-water emulsified seasoning in addition to 3-methylbutanal and hexanal, and impairs the effects of the present invention. Further other fragrance components may be included as long as they do not exist.

<Ratio of peak area of 3-methylbutanal to peak area of hexanal>
The acidic oil-in-water emulsified seasoning of the present invention has a ratio of the peak area of 3-methylbutanal to the peak area of hexanal (3) when the aroma component is measured by solid phase microextraction-gas chromatograph mass spectrometry described later. -Peak area of methylbutanal / peak area of hexanal) is 0.12 or more and 3.5 or less. Further, the lower limit value can be 0.15 or more and 0.20 or more, and the upper limit value can be 3.0 or less, 2.0 or less, 1.0 or less, or 0.6 or less. By making the ratio of the peak area of 3-methylbutanal to the peak area of hexanal within the above range, the richness of egg yolk that is reduced in the low-calorie type acidic oil-in-water emulsified seasoning is emphasized and the yolk flavor is increased. Can be made.

  3-Methylbutanal and hexanal are both aldehydes and are aromatic components contained in natural products. 3-Methylbutanal is also called isovaleraldehyde and is said to be contained in a large amount in the aroma components of fruits and sake. Hexanal is also called hexyl aldehyde or capronaldehyde, and is said to be a causative substance of blue odor such as soybean and grass.

  3-methylbutanal and hexanal contained in the acidic oil-in-water emulsified seasoning of the present invention add additives that can be added to foods such as synthetic products, extracts, and fragrance compositions containing these components in high amounts. It can be contained in the acidic oil-in-water type emulsified seasoning. In addition, food materials such as edible oils such as flavor oils and extracts such as fruits and fruit juices are subjected to special treatments such as heating and concentration, and the above fragrance components are contained in a higher content than ordinary unprocessed foods. It can be contained in the acidic oil-in-water type emulsified seasoning also by preparing and adding.

  The addition amount of 3-methylbutanal and hexanal to the acidic oil-in-water emulsified seasoning in the acidic oil-in-water emulsified seasoning of the present invention can be 0.00001 ppm or more and 300 ppm or less, respectively. By making the addition amount of the aroma component within the above range, the effect of the present invention can be easily achieved. Furthermore, the lower limit can be 0.0001 ppm or more, 0.001 ppm or more, and the upper limit can be 100 ppm or less.

<Ratio of the peak area of hexanal to the peak area of acetic acid>
The acidic oil-in-water emulsified seasoning of the present invention has a ratio of the peak area of hexanal to the peak area of acetic acid (the peak area of hexanal / The peak area of acetic acid can be 0.00001 or more and 0.02 or less. Further, the lower limit value can be 0.00005 or more and 0.0001 or more, and the upper limit value can be 0.01 or less, 0.008 or less, or 0.005 or less. When the peak area ratio of hexanal to acetic acid is within the above range, the blue smell of hexanal is hardly felt, the richness of egg yolk is enhanced, and the yolk flavor can be increased.

<Measurement method of aroma components>
The content of 3-methylbutanal and hexanal in the acidic oil-in-water emulsified seasoning of the present invention is measured by solid phase microextraction-gas chromatograph mass spectrometry (SPME-GC-MS).
More specifically, it can be measured according to the following conditions.
(1) Separation and concentration method of aroma components Separation and concentration of aroma components are performed by a solid phase microextraction method using SPME fiber and a volatile component extraction device according to the following conditions.
<Solid-phase microextraction conditions>
SPME fiber: SPME fiber with a double-layer coating with a divinylbenzene-dispersed polydimethylsiloxane layer with a thickness of 50 μm on the outside and a Carboxen-dispersed polydimethylsiloxane layer with a thickness of 30 μm on the inside: Product name StableFlex 50/30 μm, DVB / Carboxen / PDMS (manufactured by Sigma-Aldrich)
・ Volatile component extraction device: Combi PAL, manufactured by CTC Analytics ・ Preheating: 40 ° C., 15 min
・ Agitation speed: 300 rpm
・ Volatile component extraction: 40 ℃, 20min
・ Desorption time: 10 min
(2) Measuring method of aroma component Each peak area of 3-methylbutanal and hexanal in an acidic oil-in-water emulsified seasoning is measured according to the following conditions using gas chromatography and mass spectrometry.
The quantitative ion mass of each component is as follows.
3-methylbutanal quantitative ion mass m / z 58
Hexanal quantitative ion mass m / z 56
<Gas chromatographic conditions>
Measuring instrument Agilent 6890N (manufactured by Agilent Technologies)
Column: Capillary column coated with a liquid phase of polyethylene glycol on the inner wall of the material with a film thickness of 0.25 μm Length 30 m, aperture 0.25 mm, film thickness 0.25 μm: Product name SOLGEL-WAX (manufactured by SGE)
・ Temperature condition 35 ° C. (5 min) hold → 120 ° C. 5 ° C./min temperature rise → 220 ° C. 15 ° C./min temperature rise → 6 min hold
・ Injection method: Pulsed splitless:
Splitless 1.5 min → purge 50 mL / min;
Pulse 100 kPa (1.6 mm) → 47 kPa
(At start)
・ Inlet temperature 250 ℃
・ Workstation MSD ChemStation Build 75 (Agilent Technologies, Inc.)
<Mass analysis conditions>
Mass spectrometer: Quadrupole mass spectrometer: Product name Agilent 5973N (manufactured by Agilent Technologies)
Scan mass m / z 29.0-350.0
・ Ionization method EI (ionization voltage 70eV)
If the signal intensity is low, SIM (Selected Ion Monitoring) measurement may be performed instead of scan measurement.

  The analysis of the aroma component in the acidic oil-in-water emulsified seasoning of the present invention can be a value carried out within 2 months, more preferably within 1 month after the production of the acidic oil-in-water emulsified seasoning. Since the aroma component may change due to high temperature, modification of contents, etc., it is easy to obtain an acidic oil-in-water emulsified seasoning corresponding to the present invention by performing measurement within the above range.

<Edible oils and fats>
The acidic oil-in-water emulsified seasoning of the present invention contains edible fats and oils. For example, edible vegetable oils (for example, soybean oil, safflower oil, sunflower oil, corn oil, olive oil, grape seed oil, sesame oil, cottonseed oil, perilla seed oil, flaxseed oil), fish oil, liver oil, and transesterified oil Examples include fats and oils mainly containing diglyceride, and these can be used alone or in combination of two or more. The content of edible fats and oils can have an upper limit of 25% or less, 20% or less, 10% or less, and a lower limit of 1% or more, 3% or more, and 5% or more.

<Lipid content>
The lipid content of the acidic oil-in-water emulsified seasoning of the present invention is 1% or more and 25% or less.
Furthermore, the lipid content of the acidic oil-in-water emulsified seasoning of the present invention can have an upper limit of 20% or less, 15% or less, 10% or less, and a lower limit of 2% or more, 3% or more, 5% or more. . By setting the lipid content in the above range, the low-calorie type acidic oil-in-water emulsified seasoning enhances the richness of egg yolk, which is reduced, and has an effect of increasing the yolk flavor. The lipid content of acidic oil-in-water emulsified seasonings shall be measured according to the method of ether extraction described in the third column of Appendix 2 of the nutrition labeling standard (April 24, 2003, Ministry of Health and Welfare Notification No. 176). .

<Yellow>
The acidic oil-in-water emulsified seasoning of the present invention contains egg yolk. The egg yolk used in the acidic oil-in-water emulsified seasoning of the present invention includes, for example, raw egg yolk, sterilization treatment, freezing treatment, spray drying, freeze drying, and other lysed egg yolk described later. One or more treatments such as enzymatic treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or protease, decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or carbohydrate, etc. And the like.

<Content of egg yolk>
The acidic oil-in-water emulsified seasoning of the present invention has an egg yolk content (in terms of solid content) of 0.1% or more and 5% or less. The solid content of egg yolk is usually about 50%. The egg yolk contained in the acidic oil-in-water emulsified seasoning of the present invention can have an upper limit of 4% or less and a lower limit of 0.5% or more, 1% or more, and 2% or more in terms of solid content. If the content of egg yolk is within the above range, the richness of egg yolk is likely to decrease, and the effects of the present invention are easily achieved.

<Other ingredients>
The acidic oil-in-water emulsified seasoning of the present invention can be used without any particular limitation as long as it is a raw material that is generally blended in an oil-in-water emulsified seasoning such as mayonnaise. For example, water, vinegar (brewed vinegar), salt, amino acid and other seasonings, egg white, emulsifier, thickener, starch, modified starch, honey, spice extract, coloring and flavoring, lemon juice, EDTA These can be used alone or in combination of two or more.

<Method for producing acidic oil-in-water emulsified seasoning>
The method for producing an acidic oil-in-water emulsified seasoning according to the present invention can be carried out according to a general method for producing an acid oil-in-water emulsified seasoning except for the step of adding an aromatic component described later.
For example, eggs, vinegar, sucrose, salt, various extracts, fresh water, emulsifying materials, thickeners and the like that are generally used as raw materials for acidic oil-in-water emulsified seasonings are within a range that does not impair the effects of the present invention. After appropriately selecting and preparing an aqueous phase raw material liquid according to a conventional method, this aqueous phase raw material liquid and edible fats and oils are coarsely emulsified with a mixer or the like, and then subjected to final emulsification with a homomixer or a colloid mill, etc. A container or the like can be filled and sealed.

<Step of adding 3-methylbutanal and hexanal>
The manufacturing method of the acidic oil-in-water type emulsified seasoning which is 1 aspect of this invention includes the process of adding 3-methylbutanal and hexanal in addition to the above-mentioned manufacturing method. In the step of adding, the ratio of the peak area of 3-methylbutanal to the peak area of hexanal is 0.12 when the acidic oil-in-water emulsion seasoning is measured by solid phase microextraction-gas chromatography mass spectrometry. The two components are added so as to be 3.5 or less. For 3-methylbutanal and hexanal, a flavor composition in which two components are mixed may be used, or the two components may be separately added to the acidic oil-in-water emulsified seasoning. The fragrance component may be added at an appropriate timing so that the ratio of the peak area of the fragrance component is within the above range, but the fragrance component is added to the oil from the viewpoint of easily retaining the fragrance component in the acidic oil-in-water emulsion seasoning. It is preferable to mix and add to the phase raw material.

  EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples, but the present invention is not construed as being limited to the contents of the following examples.

<Production of acidic oil-in-water emulsified seasoning>
[Control 1]
Formula 1 acidic oil-in-water emulsified seasoning was prepared. An acidic oil-in-water emulsified seasoning of 100 kg finished was produced at the following blending ratio. In other words, after mixing raw egg yolk, vinegar, salt, sodium glutamate, starch, xanthan gum, sucrose, and fresh water uniformly with a mixer to prepare an aqueous phase raw material mixture, edible fats and oils were stirred while stirring the aqueous phase raw material mixture Gradually added to make a crude emulsion.
Subsequently, the acidic oil-in-water type emulsified seasoning of the control example 1 was manufactured by carrying out finish emulsification of the obtained coarse emulsion with a colloid mill.

<Formulation 1>
Edible oils and fats 10%
Raw egg yolk (solid content 50%) 7%
Vinegar 15%
Salt 3%
Glutamate Na 1%
Starch 3%
Xanthan gum 1%
Sucrose 1%
Shimizu Residue

  The resulting acidic oil-in-water type emulsified seasoning had a lipid content of 12%.

[Examples 1 to 4, Comparative Example 1]
In the acidic oil-in-water type emulsified seasoning prepared in Formulation 1, the flavor composition containing 3-methylbutanal and hexanal (within the range of 0.00001 ppm or more and 300 ppm or less as a flavor composition) to the content ratio in Table 1 It added so that the acidic oil-in-water type emulsion seasoning of this invention might be prepared.

  The aroma components of the obtained acidic oil-in-water emulsified seasoning were measured by the above-mentioned solid phase microextraction-gas chromatograph mass spectrometry, and the peak areas of 3-methylbutanal and hexanal were respectively measured in the obtained gas chromatogram. The ratio of the peak area of 3-methylbutanal to the peak area of hexanal was calculated and shown in Table 1.

<Sensory evaluation of acidic oil-in-water emulsified seasoning>
About the acidic oil-in-water type emulsified seasoning manufactured above, compared with the comparative example 1, sensory evaluation was performed according to the following reference | standard. The results of sensory evaluation are shown in Table 1. In addition, a commercially available mayonnaise (with no added flavor component) with a lipid content of 75% and an egg yolk content (in terms of solid content) of 7.5% is an oil-in-water acidic oil-in-water type that has a rich taste of egg yolk. As a reference example of the emulsified seasoning, the same analysis and comparison were made. The results of sensory evaluation were as shown in Table 1.
[Evaluation criteria]
◎: The richness of egg yolk is enhanced, and the yolk flavor is increased. ○: The yolk flavor is slightly increased. X: The increase in egg yolk flavor is not felt, or the rich taste of egg yolk is difficult to feel.

  From the results in Table 1, acidic oil-in-water emulsified seasonings (Examples 1 to 4) in which the ratio of the peak area of 3-methylbutanal to the peak area of hexanal is 0.12 to 3.5 is It was confirmed that the flavor increased. Further, the acidic oil-in-water emulsified seasoning (Examples 1 to 3) in which the ratio of the peak area of 3-methylbutanal to the peak area of hexanal is 0.15 or more and 1.0 or less is conspicuous for the richness of egg yolk. Especially, the yolk flavor was increased.

  Further, the same analysis was performed by the above solid-phase microextraction-gas chromatograph mass spectrometry, and the ratio of the peak area of hexanal to the peak area of acetic acid was calculated. Example 1 was 0.0007, and Example 4 was 0. .0052.

Claims (2)

In an acidic oil-in-water emulsified seasoning containing edible fats and oils and having a lipid content of 1% to 25% by mass and an egg yolk content (in terms of solid content) of 0.1% to 5% by mass,
Including 3-methylbutanal and hexanal,
When the aroma component of the acidic oil-in-water type emulsified seasoning was measured by solid phase microextraction-gas chromatography mass spectrometry, the ratio of the peak area of 3-methylbutanal to the peak area of hexanal was 0.12 or more and 0 .6 or less,
Acid oil-in-water emulsified seasoning. In the method for producing an acidic oil-in-water emulsified seasoning containing edible oil and fat, egg yolk,
When the aroma component of the acidic oil-in-water type emulsified seasoning was measured by solid phase microextraction-gas chromatography mass spectrometry, the ratio of the peak area of 3-methylbutanal to the peak area of hexanal was 0.12 or more and 0 .6 or less,
Adding 3-methylbutanal and hexanal,
A method for producing an acidic oil-in-water emulsified seasoning.