JP6682181B2 - W / O / W type emulsion seasoning - Google Patents

Description

  The present invention relates to a W / O / W type emulsion seasoning.

  Emulsified seasonings such as mayonnaise are used by mixing with various food ingredients such as vegetables, fruits, meat, fish, eggs, tofu, rice and bread. Of these, in salads prepared by mixing vegetables and emulsified seasonings, various changes occur immediately after production, but above all, water separation from vegetables impairs the appearance and deteriorates the texture of vegetables. In addition, it causes problems such as outflow of the umami component.

  Such a problem occurs in both salads prepared at home or in restaurants and commercially available salads. Among them, commercially available salads are usually eaten by consumers through a distribution process after production. It takes several hours to several tens of hours. Therefore, commercially available salads tend to cause problems such as appearance deterioration due to water separation from vegetables, deterioration of texture due to outflow of moisture, and significant deterioration in flavor due to outflow of umami components. .

  As a method for suppressing water separation from vegetables, for example, Patent Document 1 contains a polyglycerin fatty acid ester having an esterification degree of more than 30% and 40% or less and a ricinoleic acid condensation degree of 5 or more and 8 or less. However, composite emulsion dressings having a viscosity of 270,000 mPa · s or more and 400,000 mPa · s or less after 24 hours from the production are described. Further, Patent Document 2 discloses a W / O / W type emulsified seasoning containing an edible oil / fat, an emulsifier, a thickener, and a salt, having a viscosity of 50 to 500 Pa · s, and containing the edible oil / fat. The amount is 10 to 70 mass%, the content of the salt is 1 to 6 mass%, the average particle size of the W / O / W type emulsified particles constituting the emulsified seasoning is 4 to 20 μm, Moreover, the W / O / W type emulsified seasoning in which the water separation rate measured under specific conditions is 30% or less is described.

  As described above, a method of suppressing water separation from vegetables by taking a special emulsified form of "W / O / W type" is known, but because of the special emulsified form, the emulsified seasoning The appearance is different from that of so-called mayonnaise, and there is a problem in that it has a lard-like rough appearance rather than a glossy and juicy appearance like mayonnaise.

JP 2012-044987 A WO2013 / 061653

  Therefore, the present invention provides a W / O / W type emulsified seasoning which has a glossy and juicy appearance like mayonnaise and can effectively suppress water separation from the food when mixed with the food. .

  As a result of earnest studies to solve the above problems, the inventor of the present application has surprisingly found that a W / O / W type emulsified seasoning having predetermined requirements has a glossy and juicy appearance like mayonnaise. Moreover, they have found that the water separation from the food material can be effectively suppressed when mixed with the food material, and have completed the present invention.

That is, the present invention is
(1) A W / O / W type emulsified seasoning comprising an inner water phase (W1), an oil phase (O) containing a polyglycerin condensed ricinoleic acid ester, and an outer water phase (W2),
Contains 20% or more and less than 35% of edible oil / fat with respect to the entire emulsified seasoning,
The outer water phase (W2) contains egg white, egg yolk, carbohydrates and gums, and the egg white content is 1% or more and 10% or less in terms of raw conversion with respect to the whole emulsified seasoning,
The solid content in the external water phase (W2) is 20% or more and 40% or less with respect to the external water phase (W2),
The content ratio of egg white and egg yolk in the external water phase (W2) is 1: 1 to 1:10 in raw conversion,
The viscosity of the emulsified seasoning is 50 Pa · s or more and 500 Pa · s or less,
W / O / W type emulsified seasoning,
(2) A salad comprising the emulsified seasoning according to (1) and vegetables and / or fruits,
Is.

  According to the present invention, it is possible to provide a W / O / W type emulsified seasoning which has a glossy and juicy appearance like mayonnaise and can effectively suppress water separation from the food when mixed with the food. As a result, it is possible to provide an emulsified seasoning that has the appearance similar to that of conventional mayonnaise while having the functions required by customers.

FIG. 1 is a schematic diagram of an emulsified state of the W / O / W type emulsified seasoning of the present invention.

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

<Characteristics of the present invention>
The W / O / W type emulsified seasoning of the present invention is
A W / O / W type emulsified seasoning comprising an inner water phase (W1), an oil phase (O) containing a polyglycerin condensed ricinoleic acid ester, and an outer water phase (W2),
Contains 20% or more and less than 35% of edible oil / fat with respect to the entire emulsified seasoning,
The outer water phase (W2) contains egg white, egg yolk, carbohydrates and gums, and the egg white content is 1% or more and 10% or less in terms of raw conversion with respect to the whole emulsified seasoning,
The solid content in the external water phase (W2) is 20% or more and 40% or less with respect to the external water phase (W2),
The content ratio of egg white and egg yolk in the external water phase (W2) is 1: 1 to 1:10 in raw conversion,
The viscosity of the emulsified seasoning is 50 Pa · s or more and 500 Pa · s or less,
W / O / W type emulsified seasoning,
Is.

<W / O / W type emulsified seasoning>
The W / O / W type emulsified seasoning of the present invention is a W / O / W type composed of an inner water phase (W1), an oil phase (O) containing a polyglycerin condensed ricinoleic acid ester, and an outer water phase (W2). The W / O / W type emulsion seasoning, which is an emulsified seasoning, mainly contains an inner water phase, an oil phase enclosing the inner water phase, and an outer water phase enclosing the oil phase.

<Viscosity>
The viscosity of the W / O / W type emulsified seasoning of the present invention is adjusted to be the same as that of a general mayonnaise so that the appearance looks like mayonnaise. Specifically, it is 50 Pa · s or more and 500 Pa · s or less.
Here, the viscosity of the W / O / W type emulsified seasoning of the present invention was measured at a product temperature of 25 ° C. with a BH type viscometer under the conditions of rotor No. 6 and rotation speed 2 rpm. It is a value calculated by reading.

<Oil phase components>
The oil phase (O) may include edible oil and fat and polyglycerin condensed ricinoleic acid ester.

<Edible fats and oils>
The oil and fat (edible oil and fat) mainly constitutes the oil phase (O) of the W / O / W type emulsified seasoning of the present invention. In the W / O / W type emulsion seasoning of the present invention, the content of edible oil / fat is 20% or more and less than 35%.
When the content of the edible oil / fat is within the above range, a glossy and juicy appearance like mayonnaise can be obtained.
In particular, when the content of edible oil / fat is less than 20%, the glossy and juicy appearance of mayonnaise cannot be obtained.

  Examples of edible oils and fats include edible vegetable oils and fats (for example, rapeseed oil, 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, Further, examples thereof include transesterified oils and fats and oils and fats mainly containing diglyceride, and these can be used alone or in combination of two or more kinds.

<Polyglycerin condensed ricinoleic acid ester (PGPR)>
Polyglycerin condensed ricinoleic acid ester (hereinafter referred to as "PGPR") is used for the W / O / W type emulsion seasoning of the present invention. PGPR functions as an emulsifier in the W / O / W type emulsified seasoning of the present invention and forms an oil phase (O) together with edible fats and oils. The PGPR is not particularly limited as long as it can be used for food . In the W / O / W type emulsion seasoning of the present invention, PGPR can be used in combination with the above-mentioned egg yolk and other emulsifiers described later. It should be noted that PGPR is preferably added to the oil phase.

<Content of PGPR>
The content of PGPR used in the present invention is preferably 0.1% or more and 5% or less with respect to the W / O / W type emulsified seasoning for the purpose of stabilizing the emulsification of the W / O / W type emulsified seasoning. , 0.5% or more and 3% or less is more preferable.

  Furthermore, in the emulsified seasoning according to the present embodiment, other emulsifiers may be used in addition to the above-mentioned PGPR. Examples of other emulsifiers include egg yolk lecithin, milk protein, soybean protein, monoglyceride, monoglyceride derivative, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, stearoyl lactate calcium, and plant lecithin. These can be used alone or in combination of two or more.

<Outer water phase components>
The external water phase (W2) has a solid content in the external water phase of 20% or more and 40% or less, and contains egg white in an amount of 1% or more and 10% or less of the W / O / W type emulsified seasoning in raw conversion. , Egg yolk, sugar and gums. This makes it possible to obtain a glossy and juicy appearance of the W / O / W type emulsified seasoning, which is typical of mayonnaise.

<Solid content (%) in external water phase>
The solid content of the external water phase of the W / O / W type emulsion seasoning of the present invention is 20% or more and 40% or less, and preferably 25% or more and 35% or less, based on the external water phase (W2). By setting the solid content in the outer water phase within the above range, the W / O / W type emulsified seasoning can have a glossy and juicy appearance like mayonnaise.
The solid content in the external water phase refers to the remaining components excluding water.

<Egg white and its content>
The outer water phase (W2) of the W / O / W type emulsified seasoning of the present invention contains egg white in an amount of 1% or more and 10% or less based on the total amount of the W / O / W type emulsified seasoning. By containing the egg white in the above range and the egg yolk, the sugar and the gums which will be described in detail below, the W / O / W type emulsified seasoning can have a glossy and juicy appearance like mayonnaise. it can.
When the content of egg white in the outer aqueous phase (W2) of the W / O / W type emulsified seasoning of the present invention is less than the above range, glossy and juicy appearance typical of mayonnaise cannot be obtained, and more than the above range. However, the gloss and juicy appearance of mayonnaise cannot be obtained.

<Yolk>
The outer aqueous phase (W2) of the W / O / W type emulsion seasoning of the present invention contains egg yolk. By adding egg yolk to the outer water phase and using it in combination with egg white, sugar and gums, the W / O / W type emulsified seasoning can have a mayonnaise-like luster and juicy appearance.
Examples of the egg yolk include raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying of the raw egg yolk, phospholipase A1, phospholipase A2, phospholipase C, phospholipase D Or, one or more kinds of treatments such as enzyme treatment with protease, etc., desugarization treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or sugar etc. Etc.

<Egg yolk content>
The egg yolk contained in the outer aqueous phase (W2) of the W / O / W type emulsified seasoning of the present invention is preferably 1% or more and 20% or less in terms of raw weight with respect to the whole W / O / W type emulsified seasoning, Further, 5% or more and 15% or less is preferable. When the content of egg yolk is within the above range, the W / O / W type emulsified seasoning can have a glossy and juicy appearance like mayonnaise.

<Content ratio of egg white and egg yolk>
The outer water phase of the W / O / W type emulsified seasoning of the present invention contains 1% or more and 10% or less of egg white and egg yolk as described above. The content ratio of egg white and egg yolk in the outer water phase is the raw conversion. It is good to contain it in a ratio of 1: 1 to 1:10, and a ratio of 1: 1 to 1: 7.
When the content ratio of egg white and egg yolk is more than the above range, the gloss and juicy appearance like mayonnaise cannot be obtained, while when the yolk is more than the above range, the gloss and juicy appearance like mayonnaise cannot be obtained.

<Carbohydrate>
The external water phase (W2) of the W / O / W type emulsion seasoning of the present invention contains a sugar. When the outer water phase (W2) contains a sugar, and also contains an egg white, an egg yolk and a gum, the W / O / W type emulsified seasoning can have a mayonnaise-like luster and a juicy appearance.
The sugar used in the W / O / W type emulsified seasoning of the present invention is a carbohydrate obtained by removing dietary fiber. That is, as specific sugar types, glucose, fructose and other monosaccharides, sugar, lactose, maltose and other disaccharides, oligosaccharides, starch and other polysaccharides, reduced starch saccharified products, xylitol, maltitol, etc. Such as sugar alcohols, it is particularly preferable to use a disaccharide such as sugar and starch together. Further, the sugar does not include the below-mentioned gum.

<Starch>
Among the sugars used in the W / O / W type emulsified seasoning of the present invention, starch includes, for example, potato starch, cornstarch, tapioca starch, wheat starch, rice starch, and treatments such as pregelatinization and cross-linking of these starches. Examples of the processed starch that has been subjected to heat treatment, or a heat-moisture-treated starch obtained by subjecting these starches to heat-moisture treatment.
The heat-moisture treated starch is not particularly limited as long as it is commercially available as "heat-moisture treated starch". For example, starch particles containing water in an amount that does not gelatinize even when the starch is heated are sealed in a closed container. In which the temperature is about 100 to 125 ° C. under the condition of relative humidity of 100%, or in the first step, the starch is placed in a container, sealed and decompressed, and in the second step, live steam is introduced into the container. It is preferable to use the one manufactured by the depressurization / pressure heating method, which is a system for heating by humidification.
In addition, the processed starch is not particularly limited as long as it is a starch that has been subjected to a chemical treatment specified by the food hygiene law as a chemical and is to be used for food. For example, acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetic acid starch, oxidized starch, hydroxypropylated phosphoric acid crosslinked starch, hydroxypropyl starch, phosphorylated starch, phosphoric acid Examples thereof include crosslinked starch and phosphoric acid monoesterified phosphoric acid crosslinked starch, and it is preferable to use one or more of these.
Among them, acetylated adipic acid crosslinked starch and hydroxypropylated phosphoric acid crosslinked starch are preferably used from the viewpoint of obtaining a mayonnaise-like luster and a juicy appearance.

<Sugar content>
The sugar contained in the outer water phase (W2) of the W / O / W type emulsified seasoning of the present invention is appropriately adjusted so that the solid content of the outer water phase (W2) is 20% or more and 40% or less. It may be blended.
For example, it is preferably 5% or more and 20% or less, and more preferably 5% or more and 15% or less with respect to the external water phase (W2). When the sugar content is in the above range, the W / O / W type emulsified seasoning can have a glossy and juicy appearance like mayonnaise.

<Gum quality>
The external water phase of the emulsified seasoning of the present invention contains a gum substance. By adding a gum substance to the external water phase and using it in combination with the above-mentioned egg white, egg yolk and sugar, the W / O / W type emulsified seasoning can have a glossy and juicy appearance like mayonnaise.
Examples of gums used include xanthan gum, gellan gum, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, silium seed gum and the like.

<Gum content>
The content of gum in the emulsified seasoning of the present invention is preferably 0.05% or more and 3% or less, and more preferably 0.3% or more and 3% or less, from the viewpoint of giving a mayonnaise-like luster and a juicy appearance.

<Other components>
The W / O / W type emulsified seasoning of the present invention can be used as the water phase component without any particular limitation, as long as it is a raw material generally mixed with mayonnaise. For example, water, vinegar (brewed vinegar), salt, seasonings such as amino acids, honey, spice extract, protein hydrolyzate, coloring and flavoring agents may be included, either alone or in combination of two or more. It can be used in combination.

<Internal water phase components>
The inner water phase (W1) is not particularly limited as long as the salt concentration and the sugar concentration are adjusted to the same level as the outer water phase (W2), but for example, egg white, egg yolk, sugar, gum, water, vinegar ( (Brewed vinegar), salt, seasonings such as amino acids, honey, spice extract, protein hydrolyzate, colorant, flavoring agent and the like may be contained.

<Manufacturing method>
The W / O / W type emulsion seasoning of the present invention can be obtained by the following steps.
The emulsification can be performed using a general emulsifying device such as a homomixer or a colloid mill. The mixed liquid for forming the outer aqueous phase contains the above-mentioned egg white, egg yolk, sugar and gum. Specifically, it can be manufactured by the following steps (i) and (ii).
(I) a step of forming a W / O type emulsion in which the mixed solution for forming an inner aqueous phase is dispersed in an oil phase (O) containing edible oil and fat and PGPR,
(Ii) A step of mixing the obtained W / O type emulsion with the mixed liquid for forming the outer aqueous phase

<Emulsified state of W / O / W type emulsified seasoning>
The W / O / W type emulsified seasoning obtained by the first production method is in the emulsified state shown in FIG. That is, as shown in FIG. 1, the W / O / W type emulsified seasoning of the present invention comprises an oil phase (O) containing an inner water phase (W1) and an outer water phase (O) containing the oil phase (O). W2), which is in an emulsified state.

<Salad>
The salad of the present invention contains the W / O / W type emulsified seasoning of the present invention described above in detail and a food material. That is, the salad of the present invention, by incorporating the W / O / W type emulsified seasoning of the present invention, has an effect of suppressing water separation from the food material, and has W / O of the present invention even after being mixed with the food material. The O / W type emulsified seasoning and salad can maintain the gloss and juicy appearance of mayonnaise. The food material contained in the salad of the present invention is, for example, a food material that easily causes water separation. For example, the salad according to the present invention can contain the W / O / W type emulsified seasoning of the present invention and vegetables and / or fruits.
Examples of foods that easily produce syneresis include vegetables such as cucumbers, onions, carrots, lettuce, celery, cabbage, corn, radish, burdock, broccoli, cauliflower, tomatoes, apples, pineapples, grapes, strawberries, kiwis, peaches, Examples thereof include fruits such as pears, melons, watermelons, grapefruits, avocados and mangoes, and noodles such as macaroni, spaghetti, vermicelli, rice noodles, penne and Asian noodles.
In addition, examples of the salad of the present invention using these ingredients include vegetable salad, potato salad, pasta salad, egg salad, fruit salad, macaroni salad, coleslaw salad, radish salad, burdock salad and the like.
The salad of the present invention is usually produced by mixing the food material and the W / O / W type emulsified seasoning of the present invention. The content of the emulsified seasoning of the present invention in the salad of the present invention is preferably 10 to 90%.

[Example 1]
<Preparation of W / O / W type emulsified seasoning>
A W / O / W type emulsified seasoning was prepared according to the formulation shown in Table 1 below.
That is, the respective components forming the inner aqueous phase (W1) shown in Table 1 below were mixed. Using a homomixer (TK Auto Homomixer MA manufactured by Tokushu Kika Kogyo Co., Ltd.), the mixed solution for forming the inner aqueous phase was added to the edible oil / fat to which polyglycerin condensed ricinoleic acid ester was added, and the mixture was stirred and mixed Preliminary emulsification was performed, and the resulting mixture was subjected to a colloid mill for fine emulsification to prepare a W / O type emulsion.
Next, an external water phase forming mixed solution is prepared, and the above W / O type emulsion is added to the external water phase forming mixed solution by using a stirring device such as a homomixer, followed by pre-emulsification. A W / O / W type emulsified seasoning was obtained by further emulsifying using a colloid mill.
The viscosity was 250 Pa · s.

[Comparative Examples 1 to 6]
A W / O / W type emulsified seasoning was prepared according to Example 1 except that the formulation was changed to that shown in Table 1 below. Then, according to the method of Example 1, a salad was prepared using the obtained W / O / W type emulsified seasoning.

[Test Example 1]
The appearance evaluation of the W / O / W type emulsified seasonings of Example 1 and Comparative Examples 1 to 6, the appearance evaluation of the salad using these emulsified seasonings, and the water separation evaluation were performed according to the following evaluation methods and evaluation criteria.

<Appearance evaluation method of W / O / W type emulsion seasoning>
10 g each of the standard seasoning prepared in the following manner and each W / O / W type emulsified seasoning were placed on a flat plate and evaluated for appearance.

<Preparation of standard mayonnaise type seasoning>
The standard mayonnaise type seasoning is prepared by uniformly mixing 100 g of raw egg yolk, 90 g of vinegar (acidity 4%), 35 g of fresh water, 10 g of salt, xanthan gum 2 and 3 g of sodium glutamate with a mixer (for example, Hobart's tabletop Hobart mixer) and water phase. Then, 760 g of edible vegetable oils and fats are added with stirring to prepare a crude emulsion, and then the crude emulsion is continuously refined at 3560 rpm using a colloid mill. This reference mayonnaise type seasoning is prepared according to a known mayonnaise production method (see, for example, JP-A 2006-187277 and JP-A 2009-61).

<Appearance evaluation standard of W / O / W type emulsified seasoning>
A: It has a glossy and juicy appearance almost like the standard mayonnaise type seasoning.
B: Compared with the standard mayonnaise type seasoning, it is slightly glossy, but can be called mayonnaise.
C: Compared with the standard mayonnaise type seasoning, there is no luster and no mayonnaise-likeness.

<Evaluation method for water separation of salad>
Using the W / O / W type emulsified seasoning of Example 1 and Comparative Examples 1 to 5 and the standard mayonnaise type seasoning, a coleslaw salad was prepared with the following formulation.
Specifically, cabbage (3 mm shredded) 40 g, lettuce (30 mm) 40 g, carrot (1 mm x 1 mm) 5 g, onion (1 mm slice) 8 g, and corn 4.5 g, and each W / O / W type emulsified seasoning Alternatively, 60 g of the standard mayonnaise type seasoning type seasoning and 30 g of fresh water were mixed to prepare a coleslaw salad, the salad was placed in a plastic container, the lid was put on, and the mixture was allowed to stand in a refrigerator for 72 hours.
The degree of water separation of the obtained salad was evaluated according to the following evaluation criteria, with a salad using a standard mayonnaise type seasoning as a control.

<Evaluation of water separation of salad>
A: There was no water separation even when the container was tilted.
B: The amount of water separation was small as compared with the standard mayonnaise type seasoning salad, but water separation occurred when the container was tilted.
C: Water was released to the same extent as the standard mayonnaise type seasoning salad.

<How to evaluate the appearance of salad>
Immediately before the appearance evaluation of the salad using each W / O / W type emulsified seasoning, a salad using the reference mayonnaise type seasoning was prepared again, and the appearance was evaluated according to the following evaluation criteria with the reference salad as a control. .
The standard salad prepared immediately before the evaluation has the same preparation method as the salad used in the evaluation of water separation.

<Appearance evaluation criteria for salads>
A: It has a glossy and juicy appearance, which is almost the same as the salad using the standard mayonnaise type seasoning. B: It has a slightly glossy and juicy appearance compared to the salad using the standard mayonnaise type seasoning. C: Compared to the salad using the standard mayonnaise type seasoning, it has no gloss and does not have the mayonnaise-like character.

From the results in Table 1, the appearance of the W / O / W type emulsified seasoning of Example 1 was glossy and juicy, almost the same as the reference mayonnaise type seasoning. In addition, the results of the water separation evaluation and the appearance evaluation of the salad using the seasoning of Example 1 were also good. On the other hand, the appearance of the W / O / W type emulsified seasonings of Comparative Examples 1 to 6 was different from the standard mayonnaise type seasoning and was not juicy and did not look like mayonnaise, and / or the appearance of the salad was poor. .

[Example 2]
A W / O / W type emulsified seasoning was prepared according to Example 1 except that the composition was changed to the composition shown in Table 1 below. The viscosity of the obtained W / O / W type emulsion seasoning was 150 Pa · s.
Then, a salad using the W / O / W type emulsified seasoning prepared according to Example 1 was prepared.

[Recipe 1]
(Inner water phase W1) Vinegar (acidity 4%) 10%
1% salt
5% sugar
Shimizu 15.5%
(Oil phase O) Edible vegetable oil 20%
PGPR (esterification degree 33%) 1.4%
(Outer water phase W2) Vinegar (acidity 4%, water content 95%) 10%
1% salt
3% sugar
0.4% starch
Egg yolk (solid content 50%, water content 50%) 12%
Egg white (solid content 10%, water content 90%) 10%
Xanthan gum 0.3%
Shimizu 10.4%
-----------------
100% in total

The obtained W / O / W type emulsified seasoning and salad were evaluated based on the evaluation method and evaluation criteria of Test Example 1.
The appearance of the W / O / W type emulsion seasoning of Example 2 was glossy and juicy, almost the same as the standard mayonnaise type seasoning. In addition, the results of the water separation evaluation and the appearance evaluation of the salad using the seasoning of Example 2 were slightly inferior, but the water separation and the appearance were not problematic.

[Example 3 ]
Except for changing the formulation of lower Symbol recipe 2, in accordance with Example 1 to prepare a W / O / W type emulsified seasoning.
Then, a salad using the W / O / W type emulsified seasoning prepared according to Example 1 was prepared.

[Recipe 2]
(Inner water phase W1) Vinegar (acidity 4%) 10%
1% salt
5% sugar
Shimizu 15.5%
(Oil phase O) Edible vegetable oil / fat 27%
PGPR (esterification degree 33%) 1.4%
(Outer water phase W2) Vinegar (acidity 4%, water content 95%) 10%
1% salt
3% sugar
0.4% starch
Egg yolk (solid content 50%, water content 50%) 16%
Egg white (solid content 10%, water content 90%) 1.5%
Xanthan gum 0.3%
Shimizu 7.9%
-----------------
100% in total

The obtained W / O / W type emulsified seasoning and salad were evaluated based on the evaluation method and evaluation criteria of Test Example 1.
The appearance of the W / O / W type emulsion seasoning of Example 3 was glossy and juicy, almost the same as the standard mayonnaise type seasoning. Moreover, the results of the water separation evaluation and the appearance evaluation of the salad using the seasoning of Example 3 were also good.

[Example 4]
A W / O / W type emulsified seasoning was prepared according to Example 1 except that the composition was changed to the composition shown in Table 3 below.
Then, a salad using the W / O / W type emulsified seasoning prepared according to Example 1 was prepared.

[Recipe 3]
(Inner water phase W1) Vinegar (acidity 4%) 10%
1% salt
5% sugar
Shimizu 15.5%
(Oil phase O) Edible vegetable oil 30%
PGPR (esterification degree 33%) 1.4%
(Outer water phase) Vinegar (acidity 4%, water content 95%) 10%
1% salt
1% sugar
Starch 0.3%
Egg yolk (solid content 50%, water content 50%) 8.4%
Egg white (solid content 10%, water content 90%) 6%
Xanthan gum 0.3%
Shimizu 10.1%
-----------------
100% in total

The obtained W / O / W type emulsified seasoning and salad were evaluated based on the evaluation method and evaluation criteria of Test Example 1.
Regarding the appearance of the W / O / W type emulsified seasoning of Example 4, the amount of water separation was smaller than that of the standard mayonnaise type seasoning, but some water separation was confirmed when the container was tilted. Further, the water separation and appearance evaluation of the salad using the seasoning of Example 4 were slightly inferior, but the water separation and appearance were also satisfactory.

[Example 5] Fruit salad Using the W / O / W emulsified seasoning of Example 1, a fruit salad was prepared with the following formulation. Specifically, 20 g of white sucrose, 90 g of agar, 30 g of canned oranges in syrup, 30 g of canned pineapple in syrup, 15 g of apple, 15 g of kiwi fruit and 45 g of the W / O / W emulsified seasoning of Example 1 were mixed. A fruit salad was prepared, placed in a plastic container, covered, and allowed to stand overnight in the refrigerator. After that, when the appearance and flavor of the salad were evaluated, no syneresis was observed, and no change was observed in the appearance and flavor compared to immediately after the preparation of the salad.

[Example 6] Vermicelli salad Using the W / O / W type emulsified seasoning of Example 1, vermicelli salad was prepared with the following formulation. Specifically, 150 g of vermicelli soaked in water and heated in boiling water for 10 minutes, 15 g of cucumber slices, 15 g of carrots, 15 g of sliced onions, 15 g of sliced onions, 15 g of striped lettuce, 6 g of purple cabbage, 6 g of fine white sugar. 1.5 g, 1 g of salt and 70 g of the W / O / W emulsified seasoning of Example 1 were mixed to prepare vermicelli salad, which was placed in a plastic container, covered with a lid, and allowed to stand overnight in a refrigerator. After that, when the appearance and flavor of the salad were evaluated, no syneresis was observed, and no change was observed in the appearance and flavor compared to immediately after the preparation of the salad.

[Example 7] Macaroni salad Using the W / O / W emulsified seasoning of Example 2, vermicelli salad was prepared with the following formulation. Specifically, 120 g of macaroni heated in boiling water for 9 minutes, 15 g of cucumber slices, 15 g of carrots, 15 g of sliced onions, 15 g of sliced onions, corn 15 g, shredded cabbage 15 g, cut lettuce 15 g, white sucrose 2 g, salt 2 g and 30 g of the W / O / W type emulsified seasoning of Example 2 were mixed to produce a macaroni salad, which was placed in a plastic container, covered with a lid, and allowed to stand in a refrigerator overnight. After that, when the appearance and flavor of the salad were evaluated, no syneresis was observed, and no change was observed in the appearance and flavor compared to immediately after the preparation of the salad.

Example 8 Potato Salad Using the W / O / W type emulsified seasoning of Example 2, a potato salad was prepared with the following formulation. Specifically, 120 g of potato, 15 g of sliced cucumber, 15 g of carrot, 15 g of sliced onion, 15 g of sliced onion, 15 g of corn, 15 g of shredded cabbage, 15 g of stripped lettuce, 2 g of white sucrose, 2 g of salt and W / of Example 2. 30 g of the O / W type emulsified seasoning was mixed to prepare a potato salad, which was placed in a plastic container, covered with a lid, and allowed to stand in a refrigerator overnight. After that, when the appearance and flavor of the salad were evaluated, no syneresis was observed, and no change was observed in the appearance and flavor compared to immediately after the preparation of the salad.

[Example 9] Burdock salad Using the W / O / W emulsified seasoning of Example 1, a burdock salad was prepared with the following formulation. Specifically, 150 g of burdock cooked with heat, 15 g shredded boiled carrot, 15 g of grated chopped lotus root, 5 g of boiled hijiki, 5 g of shredded kelp jelly, 5 g of konjac, 5 g of white sucrose, 1.5 g of salt and 30 g of the W / O / W emulsified seasoning of Example 2 were mixed to prepare a burdock salad, which was placed in a plastic container, covered with a lid, and left to stand in a refrigerator for two nights. After that, when the appearance and flavor of the salad were evaluated, no syneresis was observed, and no change was observed in the appearance and flavor compared to immediately after the preparation of the salad.

[Example 10] Crab flavor salad Using the W / O / W emulsified seasoning of Example 1, a crab flavor salad was prepared with the following formulation. Specifically, 150 g crab-flavored kamaboko, 150 g shredded cabbage, 120 g chopped lettuce, 50 g cucumber slices, 2 g white sucrose, 2 g salt and 120 g of the W / O / W emulsified seasoning of Example 2. Then, a crab-flavored salad was prepared, placed in a plastic container, covered with a lid, and allowed to stand in a refrigerator for two nights. After that, when the appearance and flavor of the salad were evaluated, no syneresis was observed, and no change was observed in the appearance and flavor compared to immediately after the preparation of the salad.

Claims (2)

An inner water phase (W1), an oil phase (O) containing a polyglycerin condensed ricinoleic acid ester,
A W / O / W type emulsified seasoning consisting of an external water phase (W2),
Contains 20% or more and less than 35% of edible oil / fat with respect to the entire emulsified seasoning,
The outer water phase (W2) contains egg white, egg yolk, carbohydrates and gums, and the egg white content is 1% or more and 10% or less in terms of raw conversion with respect to the whole emulsified seasoning,
The solid content in the external water phase (W2) is 20% or more and 40% or less with respect to the external water phase (W2),
The content ratio of egg white and egg yolk in the external water phase (W2) is 1: 1 to 1:10 in raw conversion,
The degree of esterification of the polyglycerin condensed ricinoleic acid ester is 33%,
The viscosity of the emulsified seasoning is 50 Pa · s or more and 500 Pa · s or less,
W / O / W type emulsified seasoning ( excluding those containing branched dextrin in W 2 in an amount of 0.05% or more based on the entire emulsified seasoning).   A salad comprising the emulsified seasoning according to claim 1 and vegetables and / or fruits.

Images