JP6479391B2 - Emulsified liquid seasoning - Google Patents

Description

  The present invention relates to an emulsified liquid seasoning containing lauric fats and oils.

  In recent years, various processed foods with health functions have been developed and put on the market due to increasing consumer health. Emulsified liquid seasonings such as dressings can be easily consumed in daily meals, and many products with reduced calories and salt content are on the market.

Palm oil (coconut oil) is a fat extracted from coconut fruit endosperm and is an edible oil that has been well-known for a long time. Recently, many researches on health have progressed and various health effects and effects have been developed. Has come to be known.
On the other hand, coconut oil is preferable for processed foods because its constituent fatty acids are significantly different compared to rapeseed oil and soybean oil, which are widely used in processed foods. There was no appearance. Moreover, it was not utilized for emulsified liquid seasonings such as dressings.

  In food manufacturers, product design that can maintain stable quality for a long time has become important due to mass production and expansion of the distribution network. For example, since it is exposed to various temperatures in an inventory process and a distribution process, it is required to maintain a stable quality with respect to a temperature range from a low temperature to a high temperature and a temperature change. In particular, due to weather conditions in recent years, in hot summer days in the summer, it is likely that the temperature will be much higher in vehicles being transported and storage warehouses without air conditioning, which may be considerably higher than the temperatures assumed for normal temperature distribution and storage.

  In emulsified liquid seasonings such as dressings, the emulsified state may become unstable due to temperature changes as described above, and water separation (a phenomenon in which the aqueous phase is separated from the emulsified liquid seasonings) and separation (oil from the emulsified liquid seasonings) Therefore, it is necessary to design a product so as to achieve a stable emulsified state according to the raw materials used.

  As a method for preventing separation and water separation of emulsified liquid seasonings, an emulsified dressing containing crystalline cellulose, a crystalline cellulose composite composed of propylene glycol alginate and sodium carboxymethylcellulose (Patent Document 1), fermented cellulose, psyllium seed gum, native gellan gum A dressing (Patent Document 3) containing an emulsified liquid seasoning (Patent Document 2), closed vesicles, or sugar polymer fine particles containing any one of succinoglycan or xanthan gum has been proposed, These techniques have not been sufficiently studied for the emulsion stability of an emulsified liquid seasoning containing coconut oil.

JP2011-239725A JP 2012-235717 A Japanese Patent Application Laid-Open No. 2014-3974

  The present invention has been made in view of such circumstances, and an object thereof is to provide a liquid seasoning containing lauric fats and oils such as coconut oil and having stable emulsification.

  The present inventor has conducted extensive research to solve the above problems, and as a fat in an emulsified liquid seasoning, in addition to a lauric fat such as coconut oil, a transesterified fat containing a medium chain fatty acid as a constituent fatty acid is used. By blending, even when stored under high temperature, it was found that the emulsified liquid seasoning can be prevented from water separation, and a stable emulsified state is obtained, and the present invention has been completed. Specifically, the present invention provides the following.

(1) An emulsified liquid seasoning comprising transesterified fats and oils containing medium chain fatty acids in lauric fats and constituent fatty acids in a mass ratio of 1: 4 to 1:35.
(2) The emulsified liquid seasoning according to (1), comprising a total of 3 to 50% by mass of the lauric fat and oil and the transesterified fat and oil containing a medium chain fatty acid in the constituent fatty acid.
(3) The emulsification according to (1) or (2), wherein the transesterified fat and oil containing a medium chain fatty acid in the constituent fatty acid contains 10 to 50% by mass of the medium chain fatty acid in the transesterified fat and oil. Liquid seasoning.
(4) The emulsified liquid seasoning according to any one of (1) to (3), wherein the lauric fat is coconut oil.
(5) A method for preventing water separation of an emulsified liquid seasoning, comprising transesterified fat and oil containing medium chain fatty acid in a lauric fat and fat in a ratio of 1: 4 to 1:35 by mass ratio. .

  ADVANTAGE OF THE INVENTION According to this invention, the emulsified liquid seasoning containing a lauric oil and fat, and water separation was suppressed under high temperature storage is provided.

  Hereinafter, embodiments of the present invention will be specifically described.

[Emulsified liquid seasoning]
The emulsified liquid seasoning in the present invention refers to a liquid seasoning emulsified in an oil-in-water type (O / W type), and refers to dressing, sauce, sauce, or other similar foods. A preferred embodiment of the emulsified liquid seasoning of the present invention is dressing, and more specifically, “emulsified liquid dressing” defined in Japanese Agricultural Standards (JAS).

  The emulsified liquid seasoning of the present invention comprises a lauric fat and a transesterified fat and oil containing a medium chain fatty acid in a constituent fatty acid (hereinafter sometimes referred to as a transesterified fat and oil) in a mass ratio of 1: 4 to 1:35. It is contained in a ratio, preferably in a mass ratio of 1: 5 to 1:30, more preferably in a mass ratio of 1: 6 to 1:25, and still more preferably in a mass ratio of 1 : It contains in the ratio of 7-1: 20, Most preferably, it contains in the ratio of 1: 8-1: 18 by mass ratio. When the mass ratio of the lauric fat and the transesterified fat and oil containing a medium chain fatty acid in the constituent fatty acid is in the above range, excellent flavor and water separation inhibiting effect can be obtained during high temperature storage.

Hereinafter, each component contained in the liquid seasoning of this invention is explained in full detail.
(Laurin oil)
The lauric fats and oils in this invention are fats and oils whose lauric acid content in a constituent fatty acid is 30 mass% or more. The lauric acid content in the constituent fatty acids of the lauric fat is preferably 40% by mass or more, more preferably 40-60% by mass. Specific examples of lauric fats and oils include coconut oil (unrefined coconut oil, refined coconut oil, etc.), palm kernel oil and processed oils and fats thereof (fractionated oil, hardened oil, etc.). Oil transesterified fats and oils are not included. In the present invention, coconut oil can be preferably used.

(Transesterified fats and oils containing medium-chain fatty acids in the constituent fatty acids)
The transesterified fat and oil containing medium-chain fatty acid in the constituent fatty acid in the present invention is a fat and oil obtained by transesterifying the fat and oil containing medium-chain fatty acid in the constituent fatty acid alone or transesterifying with other fats and oils. is there. Specific examples include fats and oils obtained by transesterification of medium-chain fatty acid triglycerides and rapeseed oil.
Here, the medium chain fatty acid in the present invention is a fatty acid having 6 to 12 carbon atoms, and includes n-hexanoic acid, n-heptanoic acid, n-octanoic acid, n-nonanoic acid, n-decanoic acid, and dodecanoic acid. The saturated fatty acids having an even number of carbon atoms are preferable, and saturated fatty acids having 8 and 10 carbon atoms (n-octanoic acid and n-decanoic acid) are more preferable. Medium chain fatty acids can be obtained by hydrolyzing coconut oil, palm kernel oil, and the like.
The transesterification reaction is not particularly limited, and examples thereof include a method of reacting one type of fat or oil or two or more types of mixed fats and oils using an alkali catalyst such as sodium methoxide or an enzyme such as lipase as a catalyst. . The transesterification may be regiospecific transesterification or random transesterification, but random transesterification is preferred.

The transesterified fat and oil containing medium chain fatty acid in the constituent fatty acid in the present invention preferably contains 10 to 50% by mass of medium chain fatty acid in the transesterified fat and oil, more preferably 10 to 35% by mass. It is most preferable to contain -20 mass%. When the content of the medium chain fatty acid is in the above range, an excellent water separation inhibiting effect can be obtained.
In addition, the medium chain fatty acid content in fats and oils can be calculated | required according to the gas chromatography method.

  The emulsified liquid seasoning of the present invention preferably contains 3 to 50% by mass, more preferably 10 to 45% by mass, of lauric fats and fats and transesterified fats and oils containing medium chain fatty acids in the constituent fatty acids. It is most preferable to contain 15-40 mass%. When the total content of the lauric fat and oil and the transesterified fat and oil containing the medium chain fatty acid in the constituent fatty acid is in the above range, the stability of emulsification is excellent.

  Further, the emulsified liquid seasoning of the present invention is an emulsified liquid seasoning in which the content of transesterified oil and fat containing medium chain fatty acid in the lauric fat and constituent fatty acid in the emulsified liquid seasoning is in the above-mentioned mass ratio range. It is preferable to contain 0.5 to 10% by mass of lauric oil and fat, more preferably 0.8 to 8% by mass, most preferably 1 to 5% by mass, It is preferable to contain 2-45 mass% of transesterified fats and oils containing medium chain fatty acid, it is more preferable to contain 10-40 mass%, and it is most preferable to contain 15-35 mass%. If the content of the transesterified fat and oil containing medium chain fatty acid in the lauric fat and constituent fatty acid is in the above range, an excellent water separation inhibiting effect is obtained.

(Other raw materials)
The emulsified liquid seasoning of the present invention can contain other fats and oils other than transesterified fats and oils containing medium-chain fatty acids in the above-mentioned lauric fats and fats, as long as the effects of the present invention are not impaired. The content of the oil and fat in the emulsified liquid seasoning is preferably 10% by mass or less, and more preferably 5% by mass or less.
Other oils include soybean oil, rapeseed oil, corn oil, palm oil, rice oil, sesame oil, cottonseed oil, sunflower oil, safflower oil, flaxseed oil, perilla oil, olive oil, peanut oil, grape seed oil, macadamia nut One oil selected from oil, hazelnut oil, pumpkin seed oil, walnut oil, coconut oil, tea seed oil, sesame oil, borage oil, rice bran oil, wheat germ oil, flavor oil (herb oil, garlic oil, etc.) Or the mixed fats and oils which combined 2 or more types among these, the fractionation oil of these fats, hardened oil, etc. are mentioned.

The emulsified liquid seasoning of the present invention includes salt, vinegar, soy sauce, fruit juice, sour seasoning, umami seasoning, protein hydrolyzate, saccharide, sweetener, extracts, fragrance, spice, antioxidant, ingredients (Kizami) Vegetables, grated vegetables, etc.), powdered cheese, tomato paste, corn paste, sesame and the like may be used. By using such raw materials, a desired flavor and texture can be imparted to the emulsified liquid seasoning of the present invention.
For example, when the emulsified liquid seasoning to be manufactured is a dressing, the above ingredients are used to prepare coleslaw dressing, Caesar salad dressing, corn dressing, sesame dressing, Japanese dressing, Southern island dressing, French dressing, etc. it can.

[Method for producing liquid seasoning]
The emulsified liquid seasoning of the present invention can be produced according to a usual method for producing an emulsified liquid seasoning. For example, in the case of the dressing manufacturing method which is one aspect of the liquid seasoning of the present invention, raw materials other than fats and oils (for example, saccharides, thickening polysaccharides, acetic acid, salt, water, etc.) are heated and stirred uniformly. To disperse. Heating and stirring can be performed under pressure, reduced pressure, or normal pressure, and is usually performed under normal pressure. There is no restriction | limiting in particular in heating temperature, What is necessary is just the temperature which a raw material melt | dissolves and sterilizes, Usually, it is the temperature of 40-95 degreeC, Preferably it is performed at the temperature of 60-95 degreeC. Stirring can be performed with any material that can uniformly disperse the raw materials, such as a propeller, homomixer, blender, disper, paddle mixer, colloid mill, continuous mixer, static mixer, A stirrer or method such as sonic waves can be used. Then, it cools to about normal temperature, and a dressing is obtained by adding fats and oils to the obtained thing, and carrying out mixing emulsification.

  The liquid seasoning of the present invention may be subjected to hot pack sterilization or retort sterilization. There are no particular limitations on the method of hot-pack sterilizing the liquid seasoning, the material of the hot pack, and the like, and conventionally known methods and materials can be used. The hot pack filling conditions are not particularly limited, and may be conventionally known conditions, for example, a temperature of 45 ° C. or higher, preferably 60 ° C. or higher. Moreover, there is no restriction | limiting in particular in the container used for the method of retort sterilizing a liquid seasoning, and a retort sterilization, A conventionally well-known method etc. can be used. As a method of retort sterilization, for example, 120 ° C., 30 to 60 minutes or the like may be used. Moreover, the semi-retort at the temperature of 105-115 degreeC, the high retort at the temperature of 130 degreeC or more, etc. may be sufficient.

  EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited by these Examples.

[Production of transesterified fats and oils containing medium-chain fatty acids in constituent fatty acids]
n-octanoic acid and n-decanoic acid as constituent fatty acids, medium-chain fatty acid triglyceride having a mass ratio of n-octanoic acid and n-decanoic acid of 3: 1, and Nisshin Canola Oil (manufactured by Nisshin Oillio Group) Were mixed at a ratio of 14:86 (mass ratio) to obtain a mixed oil. After adding 0.1 mass% of lipase powder with respect to the said mixed oil to the obtained mixed oil, it stirred at 60 degreeC for 15 hours, and was made to transesterify. Subsequently, the lipase powder was separated from the reaction product, and the filtrate was washed with water, dried, decolorized and deodorized to obtain a transesterified oil and fat containing medium-chain fatty acids as constituent fatty acids. In addition, the said transesterified oil and fat contained 13 mass% of medium chain fatty acids in the constituent fatty acid.

[Examples 1 to 3, Comparative Examples 1 to 3; Production of emulsified dressing (sesame flavor)]
Fructose-glucose liquid sugar, ground sesame, brewed vinegar, concentrated soy sauce, sucrose, salt, sodium glutamate, yeast extract, thickening polysaccharide, and water can be heated with a stirrer in the amounts shown in Table 1. The product was put into a container and heated until the product temperature reached 90 ° C. while stirring at 100 rpm. Thereafter, the product temperature was cooled to 65 ° C., egg yolk was added, and the mixture was stirred for 5 minutes to prepare an aqueous phase.
Next, emulsification was carried out at 6500 rpm for 10 minutes with a tabletop homomixer while adding various fats and oils to the aqueous phase in the blending amounts shown in Table 1 to produce an emulsified dressing.
The refined coconut oil used was manufactured by Nissin Oillio Group.

<Storage test>
The produced emulsified dressing was sterilized by hot pack at 55 ° C. and filled into a 100 mL sample bottle and sealed. Next, each dressing was stored in a constant temperature bath at 40 ° C. for 30 days under light shielding.

<Evaluation>
After slowly cooling the sample bottle containing each dressing taken out from the 40 ° C. thermostat to room temperature, the emulsification state of each dressing was evaluated based on the following indices.
(Evaluation of emulsified state)
The appearance of the dressing was visually observed and evaluated in the state of the sample bottle. The evaluation criteria are as follows.
○: Water separation is not accepted △: Water separation is observed, but can be used as a dressing ×: Water separation is clearly recognized and cannot be used as a dressing

  The evaluation results of each emulsified dressing (sesame flavor) are shown in Table 1.

  As shown in Table 1, with respect to coconut oil, the emulsified liquid seasoning of the present invention containing 4 times or more transesterified oil and fat containing medium-chain fatty acids in the constituent fatty acids is prevented from water separation under high temperature storage, and is in an emulsified state. Was good.

Claims (3)

Transesterification fat and oil containing medium-chain fatty acid in the constituent fatty acid is contained in a mass ratio of 1: 4 to 1:20 , and transesterification containing medium-chain fatty acid in the lauric fat and constituent fatty acid. The transesterified oil and fat containing a total of 15 to 45% by mass of fat and oil and the medium fatty acid in the constituent fatty acid contains 10 to 20% by mass of the medium chain fatty acid in the transesterified fat and oil. Emulsified liquid seasoning.   The emulsified liquid seasoning according to claim 1, wherein the lauric fat is coconut oil. Transesterification fat and oil containing medium-chain fatty acid in the constituent fatty acid is contained in a mass ratio of 1: 4 to 1:20 , and transesterification containing medium-chain fatty acid in the lauric fat and constituent fatty acid. The transesterified oil and fat containing a total of 15 to 45% by mass of fat and oil and the medium fatty acid in the constituent fatty acid contains 10 to 20% by mass of the medium chain fatty acid in the transesterified fat and oil. A method for preventing water separation of an emulsified liquid seasoning.