JP6591827B2 - Acid milky seasoning - Google Patents

Description

  The present invention relates to an acidic emulsion seasoning having an emulsion-like white turbidity, taste and smooth physical properties while having a low lipid content.

  In recent years, demand for low-calorie foods has increased due to health consciousness, and therefore low-calorie products are also required for liquid seasonings such as dressings. An emulsified seasoning such as an emulsified dressing has a peculiar cloudiness, richness and body feeling due to the oil and water being in an emulsified state. In order to reduce the calories of the emulsified seasoning, it is conceivable to reduce the edible fats and oils. The taste is like a non-oil dressing with a refreshing taste, and it is difficult to say that it is equivalent to the emulsified seasoning in the cloudiness, richness and body feeling peculiar to the emulsified seasoning.

  As a solution to date, methods for increasing the cloudiness of seasonings by blending a cross-linked starch having a specific particle size and a low degree of swelling have been studied (Patent Documents 1 and 2).

  However, these methods have a problem that the cross-linked starch has a low degree of swelling, and thus is liable to settle due to a decrease in affinity for water. As a method of suppressing sedimentation, there is a method of increasing the viscosity of the entire liquid seasoning with a thickener such as gum. However, if it is added to such an extent that a sufficient effect can be expected, the texture becomes unsatisfactory due to the stringiness and stubborn physical properties, which is not preferable. there were.

JP 2005-295821 A JP2013-138687A

  The present invention provides an acidic emulsion seasoning having a low lipid content, and having an emulsification-like white turbidity, taste and smooth physical properties.

  The inventor of the present application, as a result of earnest research to solve the above problems, surprisingly, the starch granules are cross-linked starch derived from rice having a specific particle size, and microcrystals of a specific particle size It contains cellulose and / or fermented cellulose and contains the cross-linked starch derived from rice and the microcrystalline cellulose and / or fermented cellulose in a specific ratio, so that the emulsion content is low although the lipid content is low. It has been found that a cloudiness, a taste and smooth physical properties are produced, and the present invention has been completed.

That is, the present invention
(1) In an acidic emulsion seasoning having a lipid content of 10% by mass or less and a protein content of 0.5% by mass or more and 5% by mass or less,
A starch-derived cross-linked starch having a volume average particle size of 5 to 8 μm,
Containing microcrystalline cellulose having a volume average particle diameter of 5 to 20 μm and / or fermented cellulose,
The content of crosslinked starch derived from rice with respect to 1 part by mass of the total content of microcrystalline cellulose and / or fermented cellulose is 10 parts by mass or more and 100 parts by mass or less,
The viscosity at 25 ° C. is 0.1 Pa · s or more and 10 Pa · s or less,
Acidic emulsion seasonings,
(2) In the acidic emulsion seasoning according to (1), the total content of microcrystalline cellulose and / or fermented cellulose is 0.01% by mass or more and less than 2% by mass,
Acidic emulsion seasonings,
(3) In the acidic emulsion seasoning according to (1) or (2), the dextrin is contained in an amount of 0.01% by mass to 1% by mass.
Acidic emulsion seasonings,
(4) In the acidic emulsion seasoning according to any one of (1) to (3), the gelatinized starch is contained in an amount of 1 part by mass to 40 parts by mass with respect to 100 parts by mass of the rice-derived crosslinked starch.
Acidic emulsion seasonings,
It is.

  ADVANTAGE OF THE INVENTION According to this invention, the acidic emulsion seasoning which has emulsification-like cloudiness, a taste, and a smooth physical property can be provided, though it is a low lipid content. Thereby, while responding to low-calorie health-oriented needs, it is possible to provide an acidic emulsion seasoning that combines the taste of white turbidity, richness and body feeling like an emulsified seasoning.

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

<Features of the present invention>
The acidic emulsion seasoning of the present invention is a rice-derived cross-linked starch having a volume average particle size of 5 to less than 8 μm, microcrystalline cellulose having a volume average particle size of 5 to 20 μm, and / or fermentation. By containing cellulose in a specific ratio, it is characterized by having an emulsion-like white turbidity, taste and smooth physical properties while having a low lipid content.

<Acid emulsion seasoning>
The acidic emulsion seasoning of the present invention is a liquid seasoning in which the lipid content is adjusted to 10% or less and the protein content is adjusted to 0.5% by mass or more and 5% by mass or less. The acidic emulsion seasoning of the present invention is a seasoning whose pH is adjusted to 4.6 or less in order to enable normal temperature distribution. Specific examples of the acidic emulsion seasoning of the present invention include non-oil seasonings such as non-oil dressings, and also include sauces and sauces. In addition, the liquid seasoning in this invention does not contain a semi-solid seasoning like mayonnaise or mayonnaise-like food. Since the acidic emulsion seasoning of the present invention has a low fat content of 10% or less, it can be used as a low oil acidic emulsion seasoning. Moreover, the acidic emulsion seasoning of this invention can make a lipid content less than 3%. If it is less than 3%, it can be used as a non-oil acidic emulsion seasoning based on the nutrition labeling standard system. Since non-oil seasonings are generally highly transparent, the effects of the present invention are easily achieved.

<Rice cross-linked starch>
The acidic emulsion seasoning of the present invention contains rice-derived crosslinked starch. Cross-linked starch is starch obtained by chemically cross-linking raw material starch with a cross-linking agent. By containing the cross-linked starch, it is possible to increase the white turbidity of the acidic emulsion seasoning and to give an emulsified appearance. Examples of crosslinked starch that can be used in food include acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, hydroxypropylated phosphoric acid crosslinked starch, phosphoric acid crosslinked starch, and phosphoric acid monoesterified phosphoric acid crosslinked starch. These may be used, and one or more of these may be used. For example, phosphoric acid crosslinked starch can be obtained by esterifying raw material starch with sodium trimetaphosphate or phosphorus oxychloride. Phosphoric acid cross-linked starch has a feature that gelatinization is suppressed because the hydroxyl groups within or between starch molecules are cross-linked. In particular, highly cross-linked phosphoric acid cross-linked starch is suitable for use in the present invention because the swelling of starch granules is strongly suppressed and the viscosity tends to decrease.

<Particle size of cross-linked starch derived from rice>
As for the particle diameter of the starch granules of the cross-linked starch derived from rice contained in the acidic emulsion seasoning of the present invention, the volume average particle diameter is 5 or more and less than 8 μm.
When the volume average particle size of the starch granules of the cross-linked starch derived from rice is within the above range, it is possible to impart a taste of white turbidity such as an emulsified seasoning, a rich taste and a body feeling. The lower limit of the volume average particle diameter of the starch grains of the cross-linked starch derived from rice can be 6 μm or more.
When the volume average particle size is larger than the above range, for example, when starch having a particle size of 8 μm or more described in JP-A-2005-295621 is used, the cloudiness, There is a possibility that the effect of imparting a taste with a taste and body feeling is not sufficiently exhibited. On the other hand, if the volume average particle diameter is smaller than the above range, there is a risk that the amount of sedimentation will increase.

<Microcrystalline cellulose, fermented cellulose>
The acidic emulsion seasoning of the present invention contains microcrystalline cellulose and / or fermented cellulose. The mechanism is unclear, but by containing microcrystalline cellulose and / or fermented cellulose in a ratio with the specific rice-derived cross-linked starch described later, the stringiness and gutiness that tends to occur due to the blending of gums, etc. Physical properties can be improved.

<Particle size of microcrystalline cellulose>
The microcrystalline cellulose used in the present invention has a volume average particle diameter of 5 to 20 μm.
The volume average particle size of microcrystalline cellulose is in the above range close to that of cross-linked starch derived from rice, while suppressing the stringiness and physical properties, whitish cloudiness, emulsified taste and body feeling like an emulsified seasoning. A certain taste can be imparted. The volume average particle diameter of the microcrystalline cellulose can be further set such that the lower limit is 6 μm or more and 7 μm or more, and the upper limit is 15 μm or less and 10 μm or less.

<Measurement method of average particle diameter>
The starch granules of rice-derived crosslinked starch used in the present invention and the volume average particle diameter of microcrystalline cellulose can be measured using a laser diffraction particle size distribution analyzer.
In the present invention, the volume average particle size of the starch granules of the cross-linked starch derived from rice is as follows: 3% water suspension is heated in terms of anhydrous water, and after reaching 85 ° C., held at 85 ° C. for 10 minutes, and then up to 30 ° C. It is a measured value when allowed to cool. The volume average particle diameter of microcrystalline cellulose is a measured value when measured after stirring a water suspension of 5% in anhydrous conversion at 1400 rpm for 2 minutes.

<Content of crosslinked starch derived from rice with respect to microcrystalline cellulose and / or fermented cellulose>
In the acidic emulsion seasoning of the present invention, the content of cross-linked rice-derived starch with respect to 1 part of the total content of microcrystalline cellulose and / or fermented cellulose is 10 parts or more and 100 parts or less. When the content of the cross-linked starch derived from rice with respect to 1 part of the total content of microcrystalline cellulose and / or fermented cellulose is within the above range, the stringing properties and tangible physical properties that are likely to occur due to the blending of gums and the like are improved. be able to. The content of the cross-linked starch derived from rice with respect to 1 part of the total content of microcrystalline cellulose and / or fermented cellulose is 15 parts or more, 20 parts or more, and the lower limit is 90 parts or less, 80 parts or less, 70 parts. It can be as follows.

<Contents of microcrystalline cellulose and fermented cellulose>
The total content of microcrystalline cellulose and / or fermented cellulose in the acidic emulsion seasoning of the present invention is not particularly limited as long as it is contained so as to satisfy the ratio with the rice-derived crosslinked starch described later. It can be set to 01% or more and less than 2%. Further, the lower limit value may be 0.05% or more and 0.1% or more, and the upper limit value may be 1.5% or less, 1% or less, or 0.8% or less.
If the content is larger than the above range, it may become a powdery texture and may not be preferable in terms of flavor. Moreover, when there is less content than the said range, the effect which improves the stringing property or the physical property which is stubborn may not fully be exhibited.

<Content of cross-linked starch derived from rice>
The content of the cross-linked starch derived from rice in the acidic emulsion seasoning of the present invention is not particularly limited as long as it is contained so as to satisfy the ratio to the above-mentioned microcrystalline cellulose and / or fermented cellulose, but the lower limit is 0. 5% or more, 1% or more, 2% or more, 3% or more, and the upper limit may be 5% or less, 4% or less.
If the content is larger than the above range, the rough texture of the cross-linked starch may affect the texture of the acidic emulsion seasoning. On the other hand, if the content is less than the above range, the effect may not be sufficiently exhibited.

<Gum quality>
The acidic emulsion seasoning of the present invention can contain gum. By containing the gum, the physical properties of the liquid seasoning are liable to cause problems such as stringing properties and stubborn properties, so that the effects of the present invention are easily achieved. 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. The gum content can be 0.05% or more and 1% or less. Furthermore, the lower limit value can be 0.1% or more, 0.2% or more, and the upper limit value can be 0.9% or less, 0.8% or less, or 0.5% or less. When the gum content is less than the above range, it may be difficult to achieve the effect of improving the stringing property and the physical properties of the present invention. On the other hand, when the amount is larger than the above range, there is a possibility that the properties of the present invention will be difficult to obtain because the stringing property and the physical properties that are blurred are too strong.

<Dextrin>
The acidic emulsion seasoning of the present invention can contain dextrin. By containing dextrin, it is considered that the cross-linked starch and microcrystalline cellulose particles derived from rice are less likely to aggregate, leading to the effect of improving the stringiness and physical properties. The content of dextrin can be 0.05% or more. Furthermore, the lower limit can be 0.1% or more, and the upper limit can be 5% or less, 3% or less, 1% or less.

<Pregelatinized starch>
The acidic emulsion seasoning of the present invention can contain pregelatinized starch. Pregelatinized starch is obtained by drying starch particles with a viscous or transparent translucent starch paste that swells starch particles (partially the particles collapse) and has the property of easily swelling and dissolving in cold water. Have. It is considered that by adding the pregelatinized starch to the acidic emulsion seasoning of the present invention, small particles of rice-derived cross-linked starch enter between the particles of pregelatinized starch, thereby making it difficult to settle. The pregelatinized starch is not limited depending on the type, for example, potato starch, corn starch (for example, sweet corn-derived, dent corn-derived, waxy corn-derived), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch. Any one is acceptable. Moreover, the processed starch which gave chemical processing, such as bridge | crosslinking other than alpha-ized processing, may be sufficient. The pregelatinized starch used in the acidic emulsion seasoning of the present invention can be processed starch of corn starch because the effects of the present invention are easily achieved. The lower limit of the content can be 0.01% or more and 0.05% or more, and the upper limit can be 10% or less and 8% or less.

<Viscosity>
The acidic emulsion seasoning of the present invention has a viscosity at 25 ° C. of 0.1 Pa · s to 10 Pa · s. Further, the lower limit value can be 0.5 Pa · s or more, 0.9 Pa · s or more, 1 Pa · s or more, and the upper limit value can be 8 Pa · s or less, 7 Pa · s or less, 6 Pa · s or less, 5 Pa · s or less. . When the viscosity is within the above range, the effect of the present invention is easily achieved. If the viscosity is higher than the above range, the stringing property and the stubborn physical property become so strong that the effects of the present invention may not be obtained. On the other hand, when the viscosity is lower than the above range, there is a possibility that problems such as an increase in the amount of sedimentation of the crosslinked starch may occur.

<Measurement method of viscosity>
The viscosity of the acidic oil-in-water type emulsified seasoning is measured using a BH viscometer, when the viscosity is less than 0.7 Pa · s under the conditions of a product temperature of 25 ° C. and a rotation speed of 10 rpm: rotor No. 1, When 0.7 Pa · s or more and less than 2.8 Pa · s: Rotor No. 2, When 2.8 Pa · s or more and less than 7 Pa · s: Rotor No. 3, When 7 Pa · s or more and less than 28 Pa · s: Rotor When No. 4 is 28 Pa · s or higher, rotor No. 5 is used, and this is a value calculated from the reading when the rotor makes two revolutions after the start of measurement.

<Measurement method of lipid content>
The lipid content of the acidic emulsion seasoning of the present invention may be measured by a conventional method, and can be measured by a Soxhlet extraction method.

<Method for measuring protein content>
The protein content of the acidic emulsion seasoning of the present invention may be measured by a conventional method, and can be measured by the Kjeldahl method.

<White turbidity>
The acidic emulsion seasoning of the present invention is characterized by having a white turbidity like an emulsified seasoning by containing rice-derived crosslinked starch. Specifically, the white turbidity may be as long as the acidic emulsion seasoning looks like an emulsification. As an indicator, the turbidity when the acidic emulsion seasoning is diluted 100 times can be 25 degrees or more. . Furthermore, it can be set to 50 degrees or more.

<Measurement method of turbidity>
Turbidity measured as an index of white turbidity can be measured using a turbidimeter based on the integrating sphere photoelectric photo method in the water test method. Turbidity according to the integrating sphere photoelectric light method can be expressed by turbidity = “diffuse transmittance” / “total light transmittance” × 100. The unit is expressed in “degrees”, and a polystyrene-based particle suspension was used as a standard solution. A 5 mm cell was used for the measurement. The acidic emulsion seasoning is diluted 100 times in advance and the turbidity of the liquid passed through a sieve having an opening of 150 μm is measured.

<Edible oils and fats>
The acidic emulsion seasoning of the present invention contains less than 10% lipid and can contain edible fat as a lipid source. Edible fats and oils include, for example, edible vegetable fats and oils (for example, soybean oil, safflower oil, sunflower oil, corn oil, olive oil, grape seed oil, sesame oil, cottonseed oil, perilla seed oil, linseed oil), fish oil, liver oil, and further Examples include fats and oils mainly containing transesterified oils and diglycerides, and these can be used alone or in combination of two or more. The edible oil / fat used for the acidic emulsion seasoning of the present invention can be an edible vegetable oil / fat in that the effects of the present invention are easily achieved. Moreover, in order to set it as a non-oil seasoning, it can be made not to contain edible fats and oils.

<Other ingredients>
In addition to the raw materials described above, the acidic emulsion seasoning of the present invention can be appropriately selected and blended with raw materials generally used for acidic emulsion seasonings within a range that does not impair the effects of the present invention. .
Examples of such raw materials include vinegar, salt, soy sauce, starch decomposition products, saccharides such as dextrin alcohol, oligosaccharide, oligosaccharide alcohol, sodium glutamate, nucleic acid-based umami seasonings, and various seasonings such as citrus juice. Spices such as mash, pepper, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin and other emulsifiers, antioxidants such as ascorbic acid and vitamin E, pigments, processed starch, sesame, onion , Various ingredients such as cheese, mushrooms and nuts.

<Method for producing acidic emulsion seasoning>
The production of the acidic emulsion seasoning of the present invention can be carried out according to a general method for producing an acidic emulsion seasoning.
For example, generally used as a raw material for acidic emulsion seasonings, vinegar, sucrose, salt, various extracts, fresh water, emulsifiers, thickeners, etc., as appropriate as long as the effect of the present invention is not impaired, What is necessary is just to add edible fats and oils as needed, after adding the rice-derived bridge | crosslinking starch, microcrystal cellulose, or fermented cellulose to these, and preparing a water-phase raw material liquid according to a conventional method.

[Example 1] <Preparation of acidic emulsion seasoning>
Formula 1 acidic emulsion seasoning was prepared. In other words, soy sauce, sugar, vinegar, cross-linked starch derived from rice, sesame seeds, salt, xanthan gum, microcrystalline cellulose, dextrin, pregelatinized starch, sweetener, umami extract and fresh water are mixed uniformly in a stirring tank. The whole was mixed uniformly, heated to 70 ° C., heat sterilized at 70 ° C. for 5 minutes, then filled into a PET container in a volume of 250 mL and sealed to produce an acidic emulsion seasoning. In addition, the viscosity of the acidic emulsion seasoning of Example 1 was in the range of 1 Pa · s to 5 Pa · s. The turbidity at 100-fold dilution was 50 degrees or more.

  The average particle diameter is a volume average particle diameter measured under the measurement conditions described in Paragraph 0017 using a particle size distribution diameter MT3300EXII (manufactured by Nikkiso Co., Ltd.). Turbidity was measured under the measurement conditions described in paragraph 0029 using WA 2000N (Nippon Denshoku Industries Co., Ltd.).

<Formulation 1>
Soy sauce 10%
10% sugar
Vinegar (acidity 5%) 7%
Cross-linked starch derived from rice (average particle size 7μm) 3.5%
Iri sesame 4%
Salt 3%
Xanthan gum 0.3%
Microcrystalline cellulose (average particle size 9 μm) 0.15%
Dextrin 0.4%
Pregelatinized starch 0.6%
Sweetener 0.5%
Umami extract 0.5%
Shimizu Residue

[Example 2] <Preparation of acidic emulsion seasoning>
An acidic emulsion seasoning of Formula 2 was prepared. That is, sugar, vinegar, cheese, cross-linked starch derived from rice, salt, xanthan gum, microcrystalline cellulose, dextrin, pregelatinized starch, sweetener, and fresh water are added to the stirring tank and mixed uniformly. After mixing and heating to 70 ° C. and sterilizing by heating at 70 ° C. for 5 minutes, each PET container was filled with 250 mL capacity and sealed to produce an acidic emulsion seasoning. The viscosity of the acidic emulsion seasoning of Example 1 was in the range of 1 Pa · s to 5 Pa · s. The turbidity at 100-fold dilution was 50 degrees or more.

<Formulation 2>
5% sugar
Vinegar (acidity 5%) 5%
5% cheese
Cross-linked starch derived from rice (average particle size 7μm) 4.5%
Salt 3%
Xanthan gum 0.3%
Microcrystalline cellulose (average particle size 9 μm) 0.12%
Dextrin 0.3%
Pregelatinized starch 0.3%
Sweetener 0.5%
Shimizu Residue

[Example 3]
An acidic emulsion seasoning of Example 3 was prepared in the same manner as in Example 1 except that the microcrystalline cellulose in Formulation 1 was changed to 0.055% fermented cellulose. In addition, the viscosity of the oil-in-water type emulsified food of Example 3 was in the range of 1 Pa · s to 5 Pa · s. The turbidity at 100-fold dilution was 50 degrees or more.

[Comparative Example 1]
The acidic emulsion seasoning of the comparative example 1 was prepared like Example 1 except not mix | blending the rice-derived bridge | crosslinking starch of the mixing | blending 1. In addition, the viscosity of the acidic emulsion seasoning of Example 1 was in the range of 1 Pa · s to 5 Pa · s. Turbidity at 100-fold dilution was less than 20 degrees.

[Comparative Example 2]
An acidic emulsion seasoning of Comparative Example 2 was prepared in the same manner as in Example 1 except that the microcrystalline cellulose of Formulation 1 was not blended. The viscosity of the acidic emulsion seasoning of Comparative Example 2 was in the range of 1 Pa · s to 5 Pa · s. The turbidity at 100-fold dilution was 50 degrees or more.

[Comparative Example 3]
An acidic emulsion seasoning of Comparative Example 3 was prepared in the same manner as in Example 1 except that the microcrystalline cellulose of Formulation 1 (average particle size 9 μm) was changed to one having a large average particle size of 27 μm. The viscosity of the acidic emulsion seasoning of Comparative Example 3 was in the range of 1 Pa · s to 5 Pa · s. The turbidity at 100-fold dilution was 50 degrees or more.

[Comparative Example 4]
Acidic emulsion seasoning of Comparative Example 4 in the same manner as in Example 1, except that the cross-linked starch derived from rice of Formulation 1 (average particle diameter of starch granules 7 μm) was changed to 27 μm having a large average particle diameter of starch granules. The material was prepared. The viscosity of the acidic emulsion seasoning of Comparative Example 4 was in the range of 1 Pa · s to 5 Pa · s. Turbidity was 25 degrees or more and less than 50 degrees.

[Comparative Example 5]
An acidic emulsion seasoning of Comparative Example 5 was prepared in the same manner as in Example 1 except that the contents of the cross-linked starch derived from rice of Formulation 1 and the microcrystalline cellulose were changed as shown in Table 1. The viscosity of the acidic emulsion seasoning of Comparative Example 5 was in the range of 1 Pa · s to 5 Pa · s. The turbidity at 100-fold dilution was 50 degrees or more.

[Comparative Example 6]
An acidic emulsion seasoning of Comparative Example 6 was prepared in the same manner as in Example 1 except that the contents of the cross-linked starch derived from rice of Formulation 1 and the microcrystalline cellulose were changed as shown in Table 1. The viscosity of the acidic emulsion seasoning of Comparative Example 6 was in the range of 1 Pa · s to 5 Pa · s. The turbidity at 100-fold dilution was 50 degrees or more.

[Test example]
The states of the acidic emulsion seasonings of Examples 1 to 3 and Comparative Examples 1 to 6 were performed according to the following evaluation method and evaluation criteria. The results are shown in Table 1.

<Evaluation method>
The flavor, appearance, and physical properties after the acid emulsion seasonings of Examples 1 to 3 and Comparative Examples 1 to 6 were stored at 5 ° C. for 5 days were visually confirmed. The evaluation was carried out using a deep roasted sesame dressing (manufactured by QP Corporation), which is an emulsification type acidic emulsion seasoning as a control.

<Method for evaluating physical properties>
The acidic emulsion seasoning was poured out from a height of 15 cm to a dish, and the acid emulsion seasoning flowing out was checked for stringiness and presence or absence of a sense of feeling, and compared with a control.

<Evaluation criteria>
○: Has the same flavor, appearance, and physical properties as the emulsified type △: Has the appearance of an emulsified type, but has a stringiness and a joy feeling, and has different physical properties from the emulsified type. Or the flavor is clearly different from the emulsified type

From the results in Table 1, a cross-linked starch derived from rice having a volume average particle size of 5 or more and less than 8 μm, and
It contains microcrystalline cellulose having a volume average particle size of 5 to 20 μm, or fermented cellulose, and the content of rice-derived crosslinked starch with respect to 1 part of microcrystalline cellulose or fermented cellulose is 10 parts or more and 100 parts or less, 25 Examples 1 to 3 having a viscosity at 0.1 ° C. to 10 Pa · s have the same flavor, appearance, and physical properties as emulsified acidic liquid seasonings, and are emulsified while having a low lipid content. It was shown to have a good taste and smooth physical properties.

[Example 4] <Preparation of acidic emulsion seasoning>
An acidic emulsion seasoning of Formulation 3 was prepared. That is, a soy sauce, sugar, vinegar, cross-linked starch derived from rice, iri sesame, salt, xanthan gum, microcrystalline cellulose, sweetener, umami extract and fresh water were added to a stirring tank to prepare an aqueous phase. . Next, the obtained aqueous phase was put into a mixer, and salad oil as an oil phase was added while stirring to emulsify. The whole was uniformly mixed, heated to 70 ° C., heat sterilized at 70 ° C. for 5 minutes, then filled into a PET container in a volume of 250 mL and sealed to produce an acidic emulsion seasoning. The viscosity of the acidic emulsion seasoning of Example 4 was in the range of 1 Pa · s to 5 Pa · s. The turbidity at 100-fold dilution was 50 degrees or more.

<Formulation 3>
Soy sauce 10%
10% sugar
Vinegar (acidity 5%) 7%
5% salad oil
Cross-linked starch derived from rice (average particle size 7μm) 3.5%
Iri sesame 4%
Salt 3%
Xanthan gum 0.3%
Microcrystalline cellulose (average particle size 9 μm) 0.12%
Dextrin 0.4%
Pregelatinized starch 0.6%
Sweetener 0.5%
Umami extract 0.5%
Shimizu Residue

  When the state of the acidic emulsion seasoning of Example 4 was confirmed by the same method as in the test example, it had the appearance and physical properties peculiar to the emulsification type seasoning as in Example 1.

Claims (3)

In the acidic emulsion seasoning having a lipid content of 10% by mass or less and a protein content of 0.5% by mass or more and 5% by mass or less,
A starch-derived cross-linked starch having a volume average particle size of 5 to 8 μm,
Containing microcrystalline cellulose having a volume average particle diameter of 5 to 20 μm and / or fermented cellulose,
The content of the cross-linked starch derived from rice having a volume average particle size of 5 to less than 8 μm is 1 to 5% by mass,
The total content of microcrystalline cellulose having a volume average particle diameter of 5 to 20 μm and / or fermented cellulose is 0.01% by mass or more and 1% by mass or less,
The content of the cross-linked starch derived from rice with respect to 1 mass part of the total content of microcrystalline cellulose and / or fermented cellulose is 10 parts by mass or more and 100 parts by mass or less.
pH is 4.6 or less,
The viscosity at 25 ° C. is 0.1 Pa · s or more and 10 Pa · s or less,
Acid milky seasoning. In the acidic emulsion seasoning according to claim 1 ,
Containing 0.01% by mass or more and 1% by mass or less of dextrin,
Acid milky seasoning. In the acidic emulsion seasoning according to claim 1 or 2 ,
Containing 1 to 40 parts by mass of pregelatinized starch with respect to 100 parts by mass of rice-derived crosslinked starch,
Acid milky seasoning.