JP6934546B2 - Emulsified seasonings and salads - Google Patents

Description

The present invention relates to a rich and palatable emulsified seasoning and salad.

Patent Document 1 shows a curve in which the particle size distribution curve of an oil droplet has at least two maximum values, with the logarithmic value of the oil droplet particle size on the horizontal axis and the volume of the oil droplet corresponding to the particle size on the vertical axis. A plastic oil-in-water emulsified food product is described.

Further, Patent Document 2 comprises a mixture of a first acidic oil-in-water emulsion containing edible oil and fat, vinegar and egg white, and a second acidic oil-in-water emulsion containing edible oil and fat, vinegar and egg yolk. A composite emulsion type acidic oil-in-water emulsified food is described.

However, there is room for improvement in the richness and mouthfeel of such conventional foods.

Special Fair 5-77383 Gazette Japanese Patent No. 4306502

Therefore, one aspect of the present invention is to provide an emulsified seasoning and a salad that are rich and palatable.

The present inventors have conducted extensive research to achieve the above object. As a result, when edible oil and fat and egg yolk were contained, the content of egg yolk was higher than the content of egg white, and the particle size distribution of oil droplets of oil-in-water emulsified particles was measured by a laser diffraction type particle size distribution measuring device. The emulsified seasoning, which detects the first peak in the range of less than 10 μm and the second peak in the range of 10 μm or more, has been found to be rich and palatable. Has been completed.

That is, the present invention
(1) In the emulsified seasoning containing edible oil, egg yolk, and egg white, the content of the egg yolk (raw equivalent) is larger than the content of the egg white (raw equivalent), and the oil droplets of the oil-in-water emulsified particles are contained. When the particle size distribution of the above is measured by a laser diffraction type particle size distribution measuring device, the volume-based particle size distribution is characterized by detecting the first peak in the range of less than 10 μm and the second peak in the range of 10 μm or more. Emulsified seasoning,
(2) The emulsified seasoning of (1), wherein the egg yolk contains a phosphoripase A-treated egg yolk.
(3) In the method for producing an emulsified seasoning according to (1) or (2), the volume-based particle size distribution when the particle size distribution of oil droplets of oil-in-water emulsified particles is measured by a laser diffraction type particle size distribution measuring device is The volume-based particle size distribution of the first emulsified seasoning that detects the first peak in the range of less than 10 μm and the particle size distribution of oil droplets of oil-in-water emulsified particles measured with a laser diffraction type particle size distribution measuring device A method for producing an emulsified seasoning, which is a mixture of a second emulsified seasoning that detects a second peak in the range of 10 μm or more.
(4) The method for producing an emulsified seasoning according to (3), wherein the amount of the first emulsified seasoning is 0.1 part by mass or more and 15 parts by mass or less with respect to 1 part by mass of the second emulsified seasoning.
(5) In a salad containing an emulsified seasoning, the emulsified seasoning contains edible oil and fat, egg yolk, and egg white, and the content of the egg yolk (raw equivalent) is the content of egg white (raw equivalent). More, the volume-based particle size distribution when measuring the particle size distribution of oil droplets of oil-in-water emulsified particles with a laser diffraction type particle size distribution measuring device is the first peak in the range of less than 10 μm and the range of 10 μm or more. Salads, characterized by detecting a second peak
(6) In the method for producing a salad of (5), the volume-based particle size distribution when the particle size distribution of oil droplets of oil-in-water emulsified particles is measured by a laser diffraction type particle size distribution measuring device is in the range of less than 10 μm. The volume-based particle size distribution of the first emulsified seasoning that detects the first peak and the particle size distribution of oil droplets of oil-in-water emulsified particles measured by a laser diffraction type particle size distribution measuring device is in the range of 10 μm or more. (5) Method for producing salad, which is a mixture of a second emulsified seasoning that detects a second peak and a second emulsified seasoning.
(7) The method for producing a salad according to (6), wherein the amount of the first emulsified seasoning with respect to 1 part by mass of the second emulsified seasoning is 0.1 part by mass or more and 15 parts by mass or less.

According to one aspect of the present invention, it is possible to provide an emulsified seasoning and a salad that are rich and palatable. Therefore, further expansion of demand for emulsified seasonings and salads can be expected.

Hereinafter, the present invention will be described in detail. In the present invention, unless otherwise specified, when simply described as "%", it means "mass%", and "part" means "part by mass".

<Characteristics of the emulsified seasoning of the present invention>
One aspect of the present invention contains edible fats and oils, egg yolk, and egg white, and the content of the egg yolk (raw equivalent) is larger than the content of egg white (raw equivalent), and oil droplets of oil-in-water emulsified particles are contained. By detecting the first peak in the range of less than 10 μm and the second peak in the range of 10 μm or more, the volume-based particle size distribution when the particle size distribution of the egg yolk is measured by the laser diffraction type particle size distribution measuring device is rich. It is characterized by providing a palatable emulsified seasoning.

<Emulsified seasoning>
The emulsified seasoning according to one aspect of the present invention may be any seasoning in which oil-in-water emulsified particles are dispersed in the aqueous phase. The oil-in-water emulsified particles are emulsions obtained by emulsifying an aqueous phase raw material and an oil phase raw material into an oil-in-water type, that is, emulsion particles in which an emulsifier layer is formed on the surface of oil droplets. Examples of the emulsified seasoning include acidic emulsified seasonings such as mayonnaise, tartar sauce, and dressings. The emulsified seasoning according to one aspect of the present invention can be used, for example, in salads and the like. The type of salad is not particularly limited as long as it uses an emulsified seasoning, and potato salad, egg salad, salad containing pasta such as macaroni, and the like are preferable.

<pH of emulsified seasoning>
The pH of the emulsified seasoning according to one aspect of the present invention is not particularly limited and may be appropriately adjusted according to the intended use. For example, the pH of the emulsified seasoning is preferably 3.0 or more, more preferably from the viewpoint of obtaining a rich and palatable emulsified seasoning while controlling the generation of microorganisms and improving the storage stability. Is 3.3 or more, more preferably 3.8 or more. Further, for example, the pH of the emulsified seasoning is preferably 6.5 or less from the viewpoint of obtaining a rich and palatable emulsified seasoning while controlling the generation of microorganisms and improving the storage stability. It is more preferably 5.5 or less, still more preferably 4.6 or less.

<Types of edible oils and fats>
As the edible oil / fat contained in the emulsified seasoning according to one aspect of the present invention, an oil / fat which is a raw material of the emulsified seasoning can be generally used. Examples of edible oils and fats include rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, red flower oil, soybean oil, rice oil, palm oil and other vegetable oils and fats, fish oil and other animal oils and fats, and MCT (medium chain fatty acids). Examples thereof include oils and fats obtained by subjecting a chemical treatment such as triacylglycerol) or diacylglycerol or a lipase treatment.

<Content of edible oils and fats>
The content of the edible oil and fat contained in the emulsified seasoning according to one aspect of the present invention is preferably relative to the total amount of the emulsified seasoning from the viewpoint of obtaining a palatable emulsified seasoning with sufficient richness. It is 5% by mass or more, more preferably 10% by mass or more, still more preferably 20% by mass or more. Similarly, from the viewpoint of obtaining an emulsified seasoning having sufficient richness and a pleasant taste, it is preferably 90% by mass or less, more preferably 85% by mass or less, still more preferably, with respect to the total amount of the emulsified seasoning. Is 80% by mass or less.

<Type of egg yolk>
As the egg yolk contained in the emulsified seasoning according to one aspect of the present invention, egg yolk which is a raw material of the emulsified seasoning can be generally used. The egg yolks include, for example, (i) processed egg yolks that have been subjected to enzyme treatment, decholesterolization treatment, sugar removal treatment, etc., (ii) liquid egg yolks obtained by breaking eggs and industrially separating and removing egg whites, (iii) liquids. Examples thereof include salted egg yolk or sweetened egg yolk in which sugar or salt is added to the egg yolk and distributed at 0 ° C. or lower or at chilled, dried egg yolk obtained by drying (iv) liquid egg yolk, and the like. Among them, phosphoripase A-treated egg yolk is preferable from the viewpoint of improving the stability of oil-in-water emulsified particles. The phosphoripase A-treated egg yolk preferably has, for example, a lipase rate of preferably 10% or more, more preferably 20% or more, and preferably 90% or less, more preferably 70% or less.

<Content of egg yolk>
The emulsified seasoning according to one aspect of the present invention contains egg yolk. The content of egg yolk contained in the emulsified seasoning according to one aspect of the present invention is higher than the content of egg white. When the content of egg yolk is less than or equal to the content of egg white, the richness of the emulsified seasoning is lost.

<Preferable content of egg yolk>
The content of egg yolk contained in the emulsified seasoning according to one aspect of the present invention is preferably 1% by mass or more, more preferably 2% by mass or more, in terms of raw egg yolk, with respect to the total amount of the emulsified seasoning from the viewpoint of improving the richness. It is mass% or more. Further, from the viewpoint of lightening the mouthfeel, it is preferably 20% by mass or less, more preferably 15% by mass or less, still more preferably 10% by mass or less, based on the total amount of the emulsified seasoning.

<Type of egg white>
As the egg white contained in the emulsified seasoning according to one aspect of the present invention, egg white which is a raw material of the emulsified seasoning can be generally used. Examples of the egg white include liquid egg white, dried egg white, frozen egg white, heat-sterilized egg white, etc., which are separated from the egg yolk by breaking the egg.

<Egg white content>
The content of egg white contained in the emulsified seasoning according to one aspect of the present invention may be smaller than the content of egg yolk. When the content of egg white is equal to or higher than the content of egg yolk, the richness of the emulsified seasoning is lost.

<Preferable content of egg white>
The content of egg white contained in the emulsified seasoning according to one aspect of the present invention is, for example, preferably 10% by mass or less, more preferably 5% by mass or less in terms of raw egg white, based on the total amount of the emulsified seasoning. .. The lower limit is not particularly limited, and the smaller the egg white, the better. For example, when the egg yolk is taken out from the raw egg, the amount may be such that it is mixed with the egg yolk, and may be, for example, 0.1% by mass or more, or 1% by mass or more.

<Type of vinegar>
The emulsified seasoning according to one aspect of the present invention preferably contains vinegar. As the vinegar contained in the emulsified seasoning according to one aspect of the present invention, vinegar which is a raw material of the emulsified seasoning can be generally used. Examples of vinegar include grain vinegar such as rice vinegar and fruit vinegar.

<Content of vinegar>
From the viewpoint that the content of vinegar contained in the emulsified seasoning according to one aspect of the present invention can be adjusted to the pH in the above-mentioned suitable numerical range, the acetic acid content is 4% by mass with respect to the total amount of the emulsified seasoning. In the case of%, it is preferably 3% by mass or more, more preferably 5% by mass or more, and further preferably 7% by mass or more. Similarly, from the viewpoint that the pH can be adjusted to the above-mentioned suitable numerical range, it is preferably 35% by mass or less, more preferably 30% by mass or less, and further preferably 25% by mass or less.

<Other raw materials>
The emulsified seasoning according to one aspect of the present invention may contain other raw materials in addition to the above-mentioned raw materials as long as the effects of the present invention are not impaired. Other raw materials include, for example, seasonings such as salt and sugar, acidulants such as citrus fruit juice, citric acid, tartaric acid and lactic acid, seasonings such as sodium glutamate, spices such as mustard powder, oil mustard and pepper. Ingredients such as pickles and onions can be mentioned. In addition, the emulsified seasoning according to one aspect of the present invention may contain soybean protein, starch, dextrin, cellulose, other thickening polysaccharides, etc. from the viewpoint of reducing the content of edible oils and fats. Above all, from the viewpoint of reducing water separation of the emulsified seasoning, it is preferable to contain a thickener such as starch or a thickening polysaccharide. Examples of the starch include corn starch such as waxy corn starch, potato starch, tapioca starch, wheat starch, rice starch and the like. The starch may be modified starch or modified starch. Examples of the modified starch include modified starch that has been subjected to treatments such as pregelatinization and cross-linking, and starch that has been subjected to moist heat treatment. Examples of the thickening polysaccharide include gums such as xanthan gum, tamarind seed gum, guar gum, carrageenan, welan gum, tamarind seed gum, gellan gum, and arabic gum. In general, an emulsified seasoning containing a thickener may have a heavy mouthfeel, but according to the emulsified seasoning according to one aspect of the present invention, even if the thickener is contained, the thickener is contained. It is possible to achieve the same lightness as the emulsified seasoning that is not used.

<Content of thickener>
The content of the thickener contained in the emulsified seasoning according to one aspect of the present invention may be appropriately adjusted according to the desired properties of the emulsified seasoning, production conditions and the like. For example, from the viewpoint of further improving the effect of the present invention, the content of the thickener is preferably 2% by mass or less with respect to the total amount of the emulsified seasoning.

<Volume-based particle size distribution of oil droplets of oil-in-water emulsified particles>
When the particle size distribution of oil droplets of oil-in-water emulsified particles was measured with a laser diffraction type particle size distribution measuring device, the volume-based particle size distribution was the first peak in the range of less than 10 μm and the second peak in the range of 10 μm or more. And detect. The emulsified seasoning containing the oil droplets corresponding to the first peak contributes to the richness, and the oil droplets corresponding to the second peak contribute to the lightness of the mouthfeel. Therefore, by configuring the configuration to detect the first peak and the second peak, the emulsified seasoning has a richness and a pleasant taste.

<Range of the first peak>
The first peak is in the range of less than 10 μm. The emulsified seasoning in which the first peak is not detected has a weaker body. The first peak is preferably in the range of 9.5 μm or less, more preferably 9 μm or less, from the viewpoint of improving the richness. Similarly, from the viewpoint of improving the richness, the range is preferably 1 μm or more, more preferably 1.5 μm or more. The first peak is preferably the mode diameter (most frequent particle diameter) of the oil droplets of the first emulsified seasoning from the viewpoint of improving the richness.

<Range of 2nd peak>
The second peak is in the range of 10 μm or more. Emulsified seasonings in which the second peak is not detected have a heavy mouthfeel. The second peak is preferably in the range of 11 μm or more, more preferably 12 μm or more, from the viewpoint of improving the mouthfeel. Further, from the viewpoint of maintaining a good emulsified state, the range is preferably 40 μm or less. The second peak is preferably the mode diameter of the oil droplets of the second emulsified seasoning from the viewpoint of improving the mouthfeel.

<Ratio of frequency% of the first peak and frequency% of the second peak>
In the emulsified seasoning according to one aspect of the present invention, the ratio of the frequency% of the first peak to the frequency% of the second peak is preferably 0.1 from the viewpoint of achieving both better richness and better mouthfeel. The above is more preferably 0.2 or more, and even more preferably 0.5 or more. Similarly, from the viewpoint of achieving both better richness and better mouthfeel, it is preferably 15 or less, more preferably 10 or less, and further preferably 5 or less.

<Measurement method of volume-based particle size distribution of oil droplets of oil-in-water emulsified particles>
As the laser diffraction type particle size distribution measuring device, for example, "particle size distribution meter MT3300EXII (manufactured by Nikkiso Co., Ltd.)" can be used. More specifically, it is preferable to measure under analytical conditions of non-spherical shape and refractive index of 1.6. Further, it is preferable to use a sample obtained by diluting the emulsified seasoning in a 5 mass% SDS solution 10 times as a measurement sample.

<Manufacturing method of emulsified seasoning of the present invention>
In the method for producing an emulsified seasoning according to one aspect of the present invention, the volume-based particle size distribution when the particle size distribution of oil droplets of oil-in-water emulsified particles is measured by a laser diffraction type particle size distribution measuring device is less than 10 μm. The volume-based particle size distribution when the particle size distribution of the oil droplets of the first emulsified seasoning that detects the first peak in the range and the oil droplets of the oil-in-water emulsified particles is measured by a laser diffraction type particle size distribution measuring device is 10 μm or more. A second emulsified seasoning that detects the second peak in the range may be mixed.

<How to adjust the particle size of oil droplets of oil-in-water emulsified particles>
The particle size of the oil droplets of the oil-in-water emulsified particles of the emulsified seasoning according to one aspect of the present invention can be adjusted by controlling the stirring conditions of the material. For example, the particle size can be made smaller by increasing the rotation speed and the stirring time. In addition, the particle size can be increased by slowing the rotation speed and shortening the stirring time. By controlling the stirring conditions in this way, it is possible to produce an emulsified seasoning capable of detecting the first peak and an emulsified seasoning capable of detecting the second peak.

<Mixing ratio of the first emulsified seasoning and the second emulsified seasoning>
In the emulsified seasoning according to one aspect of the present invention, the amount of the first emulsified seasoning with respect to 1 part by mass of the second emulsified seasoning is preferably 0. It is 1 part by mass or more, more preferably 0.2 part by mass or more, and further preferably 0.5 part by mass or more. Similarly, from the viewpoint of achieving both better richness and better mouthfeel, it is preferably 15 parts by mass or less, more preferably 10 parts by mass or less, and further preferably 5 parts by mass or less.

<Contents of egg yolk in the first emulsified seasoning and the second emulsified seasoning>
The content of egg yolk contained in the first emulsified seasoning is preferably larger than the content of egg white from the viewpoint of improving the richness, and more preferably 1 mass in terms of raw egg yolk with respect to the total amount of the first emulsified seasoning. % Or more, more preferably 2% by mass or more. The content of egg yolk contained in the second emulsified seasoning is preferably larger than the content of egg white from the viewpoint of improving the richness, and more preferably 1 mass in terms of raw egg yolk with respect to the total amount of the first emulsified seasoning. % Or more, more preferably 2% by mass or more. Both the content of the egg yolk contained in the first emulsified seasoning and the content of the egg yolk contained in the second emulsified seasoning are preferably higher than the content of the egg white, relative to the total amount of the first emulsified seasoning. In terms of raw egg yolk, it is more preferably 1% by mass or more, and more preferably 2% by mass or more.

<Manufacturing method of emulsified seasoning containing thickener>
In the form of producing an emulsified seasoning containing a thickener, the thickener may be mixed in advance with at least one of the first emulsified seasoning and the second emulsified seasoning, and the first emulsified seasoning and the second emulsified seasoning may be mixed in advance. A thickener may be mixed after mixing with the emulsified seasoning. Above all, from the viewpoint of obtaining a mouthfeel closer to that of the emulsified seasoning containing no thickener, it is preferable to mix the thickener in advance with the first emulsified seasoning, and the first containing the thickener. It is more preferable to mix the emulsified seasoning and the second emulsified seasoning that does not contain a thickener. The content of the thickener is not particularly limited, and for example, the content of the thickener in the entire emulsified seasoning after mixing the first emulsified seasoning and the second emulsified seasoning is in the above-mentioned preferable range. It may be adjusted as appropriate.

<Stirring process>
In the method for producing an emulsified seasoning according to one aspect of the present invention, the method of mixing the first emulsified seasoning and the second emulsified seasoning is not particularly limited, and for example, the first emulsified seasoning and the second emulsified seasoning. The stirring step of stirring and may be performed. The specific method of the stirring step is not limited as long as the first emulsified seasoning and the second emulsified seasoning are mixed, and for example, stirring may be performed in an environment such as under vacuum, under reduced pressure, or under normal pressure, and air may be used. From the viewpoint of making the mouthfeel lighter, it is more preferable to stir under normal pressure.

<Characteristics of the salad of the present invention>
The salad according to one aspect of the present invention contains an emulsified seasoning, and the emulsified seasoning contains edible oil and fat and egg yolk, and the content of the egg yolk is larger than the content of egg white, and the oil-in-water type When the particle size distribution of oil droplets of emulsified particles was measured with a laser diffraction type particle size distribution measuring device, the volume-based particle size distribution detected the first peak in the range of less than 10 μm and the second peak in the range of 10 μm or more. By doing so, it is characterized by providing a rich and palatable salad. Hereinafter, the same description will not be repeated for the emulsified seasoning according to the above description.

<Example of salad form>
In the salad according to one aspect of the present invention, the emulsified seasoning has a volume-based particle size distribution of less than 10 μm when the particle size distribution of oil droplets of oil-in-water emulsified particles is measured by a laser diffraction type particle size distribution measuring device. The volume-based particle size distribution when the particle size distribution of the oil droplets of the first emulsified seasoning that detects the first peak in the range and the oil droplets of the oil-in-water emulsified particles is measured by a laser diffraction type particle size distribution measuring device is 10 μm or more. It may contain a second emulsified seasoning that detects the second peak in the range. That is, the salad of the present invention may be a mixture of ingredients such as potatoes, eggs, pasta such as macaroni, and the first emulsified seasoning and the second emulsified seasoning, respectively. The salad according to one aspect of the present invention is preferably any of potato salad, egg salad, and salad containing pasta such as macaroni. The emulsified seasoning according to one aspect of the present invention can be suitably used for such a salad.

<Content of emulsified seasoning>
The content of the emulsified seasoning contained in the salad according to one aspect of the present invention is preferably 5% by mass or more, more preferably 10 with respect to the total amount of the salad, from the viewpoint of making more use of the richness and mouthfeel of the emulsified seasoning. By mass or more, more preferably 15% by mass or more. Further, from the viewpoint of making more use of the characteristics of the ingredients, the amount is preferably 40% by mass or less, more preferably 35% by mass or less, still more preferably 30% by mass or less, based on the total amount of the salad.

<Potato>
As the potato contained in the salad according to one aspect of the present invention, potato which is a raw material of potato salad can be generally used. Examples of potatoes include Baron, Toyoshiro, Sayaka and the like. As for potatoes, potatoes that have been processed for making potato salad can generally be used. Examples of the processed potatoes include crushed potatoes, potatoes cut to a predetermined size, and combinations thereof. Potatoes may be heated before crushing or cutting, or afterwards.

<Other food ingredients used in salads>
In addition to the above-mentioned raw materials, the salad according to one aspect of the present invention may contain other raw materials as long as the effects of the present invention are not impaired. Examples of the ingredients include cucumbers, onions, carrots, cabbage, lettuce, corn, ham, corned beef, tuna meat, and wood ear mushrooms. Examples of the seasoning liquid include saline solution, vinegar, egg yolk, sugar solution, bouillon, amino acid solution and the like. Examples of the bacteriostatic agent include glycine, sodium acetate, egg white lysozyme, protamine, polylysine and the like. In addition, the raw materials described as other raw materials used for the emulsified seasoning may be added to the salad separately from the emulsified seasoning.

<Salad manufacturing method>
The method for producing a salad according to one aspect of the present invention is not particularly limited. For example, an emulsified seasoning having a first peak and a second peak prepared in advance may be mixed with ingredients such as potatoes, eggs, and macaroni, and the first emulsified seasoning and the second emulsified seasoning may be directly mixed with each other. It may be mixed in addition to the material. Further, as the emulsified seasoning having the first peak and the second peak, for example, the first emulsified seasoning and the second emulsified seasoning may be mixed. The first emulsified seasoning and the second emulsified seasoning may be mixed in advance before mixing the other ingredients. Further, the method of mixing the ingredients, the first emulsified seasoning and the second emulsified seasoning is not particularly limited, and for example, the mixture may be stirred in an environment such as vacuum, reduced pressure, normal pressure, etc., and air is included. From the viewpoint of making the mouthfeel lighter, it is more preferable to stir under normal pressure.

Hereinafter, the present invention will be specifically described based on Examples, Comparative Examples and Test Examples. The present invention is not limited to these.

[Production Example 1 of First Emulsified Seasoning]
First, the aqueous phase raw materials other than the edible oils and fats are stirred with a mixer to prepare the aqueous phase with the blending amounts shown in Table 1. Then, while stirring with a mixer, edible oil and fat, which is an oil phase raw material, is added to coarsen the emulsion, and then a colloid mill having excellent shearing force is used to adjust the mode diameter of the oil droplets to 4 μm. , A first emulsified seasoning 1 having a mode diameter of 4 μm of oil droplets was prepared. The contents of phosphoripase A-treated egg yolk (lipase rate 25%), raw egg yolk, and raw egg white shown in Table 1 are in raw conversion.

[Production Example 2 of First Emulsified Seasoning]
The first emulsified seasoning 2 having an oil droplet mode diameter of 9 μm was prepared in the same manner as in Production Example 1 of the first emulsified seasoning except that the clearance of the colloid mill was adjusted so that the mode diameter of the oil droplet was 9 μm. Made.

[Production Example 3 of First Emulsified Seasoning]
The first emulsified seasoning 3 was prepared in the same manner as in Production Example 1 of the first emulsified seasoning except that the raw egg yolk collected from the raw egg was used instead of the phosphoripase A-treated egg yolk.

[Production Example 4 of First Emulsified Seasoning]
Same as Production Example 1 of the first emulsified seasoning except that the egg white was 5.0% by mass, the water was 2.0% by mass, and the clearance of the colloid mill was adjusted so that the mode diameter of the oil droplet was 5 μm. The first emulsified seasoning 4 was prepared.

[Production Example 5 of First Emulsified Seasoning]
The first emulsified seasoning 5 was prepared in the same manner as in Production Example 1 of the first emulsified seasoning except that the mode diameter of the oil droplet was adjusted to 3 μm with the blending amount shown in Table 1.

[Production Example 6 of First Emulsified Seasoning]
The first emulsified seasoning 6 was produced in the same manner as in Production Example 1 of the first emulsified seasoning except that the mode diameter of the oil droplet was adjusted to 5 μm.

[Production Example 7 of First Emulsified Seasoning]
Production example of the first emulsified seasoning except that xanthan gum was mixed as a thickener so as to be 0.02% by mass, water was adjusted to 2.98% by mass, and the mode diameter of oil droplets was adjusted to 4 μm. The first emulsified seasoning 7 was prepared in the same manner as in 1.

[Production Example 8 of First Emulsified Seasoning]
Production example of the first emulsified seasoning except that xanthan gum was mixed as a thickener so as to be 0.06% by mass, water was adjusted to 2.94% by mass, and the mode diameter of oil droplets was adjusted to 4 μm. The first emulsified seasoning 8 was prepared in the same manner as in 1.

[Production Example 9 of First Emulsified Seasoning]
As a thickener, hydroxypropylated phosphoric acid cross-linked starch (trade name: Instant Pure Flo, manufactured by Ingredion Japan), which is a modified starch derived from waxy cornstarch, is mixed so as to be 0.04% by mass, and water is added to 2.96. The first emulsified seasoning 9 was prepared in the same manner as in Production Example 1 of the first emulsified seasoning except that the weight was set to% and the mode diameter of the oil droplet was adjusted to 5 μm.

[Production Example 1 of Second Emulsified Seasoning]
A second emulsified seasoning 1 having a mode diameter of 14 μm for oil droplets was prepared in the same manner as in Production Example 1 of the first emulsified seasoning except that the clearance of the colloid mill was adjusted so that the mode diameter of the oil droplets was 14 μm. bottom.

[Production example 2 of the second emulsified seasoning]
A second emulsified seasoning 2 having a mode diameter of 24 μm for oil droplets was prepared in the same manner as in Production Example 1 of the second emulsified seasoning except that the clearance of the colloid mill was adjusted so that the mode diameter of the oil droplets was 24 μm. bottom.

[Production example 3 of the second emulsified seasoning]
The second emulsified seasoning 3 was prepared in the same manner as in Production Example 1 of the second emulsified seasoning except that the raw egg yolk collected from the raw egg was used instead of the phosphoripase A-treated egg yolk.

[Production Example 4 of Second Emulsified Seasoning]
Same as Production Example 1 of the second emulsified seasoning except that the egg white was 5.0% by mass, the water was 2.0% by mass, and the clearance of the colloid mill was adjusted so that the mode diameter of the oil droplet was 16 μm. The second emulsified seasoning 4 was prepared.

[Production Example 5 of Second Emulsified Seasoning]
Example of production of second emulsified seasoning except that xanthan gum was mixed as a thickener so as to be 0.06% by mass, water was adjusted to 2.94% by mass, and the mode diameter of oil droplets was adjusted to 11 μm. The second emulsified seasoning 5 was prepared in the same manner as in 1.

[Example 1]
The first emulsified seasoning 1 and the second emulsified seasoning 1 are mixed at a mass ratio of 1: 1 to prepare an emulsified seasoning containing 4.5% by mass of phosphoripase A-treated egg yolk and 4.0% by mass of raw egg white. bottom. In addition, using the emulsified seasoning, each ingredient was mixed in the blending amounts shown below to prepare potato salad and egg salad, respectively.

<Potato salad combination>
Emulsified seasoning 20% by mass
Boiled potatoes 70% by mass
Cucumber 5% by mass
Onion 5% by mass
100% by mass in total

<Egg salad combination>
Emulsified seasoning 20% by mass
Boyle macaroni 30% by mass
Boiled egg 18% by mass
Boiled potatoes 17% by mass
Carrot 5% by mass
Cucumber 5% by mass
Onion 5% by mass
100% by mass in total

[Example 2]
The first emulsified seasoning 1 and the second emulsified seasoning 2 are mixed at a mass ratio of 1: 1 to prepare an emulsified seasoning containing 4.5% by mass of phosphoripase A-treated egg yolk and 4.0% by mass of raw egg white. bottom. Moreover, using the emulsified seasoning, potato salad and egg salad were prepared in the same manner as in Example 1.

[ Reference example 1 ]
The first emulsified seasoning 2 and the second emulsified seasoning 1 are mixed at a mass ratio of 1: 1 to prepare an emulsified seasoning containing 4.5% by mass of phosphoripase A-treated egg yolk and 4.0% by mass of raw egg white. bottom. Moreover, using the emulsified seasoning, potato salad and egg salad were prepared in the same manner as in Example 1.

[ Reference example 2 ]
The first emulsified seasoning 2 and the second emulsified seasoning 2 are mixed at a mass ratio of 1: 1 to prepare an emulsified seasoning containing 4.5% by mass of phosphoripase A-treated egg yolk and 4.0% by mass of raw egg white. bottom. Moreover, using the emulsified seasoning, potato salad and egg salad were prepared in the same manner as in Example 1.

[Example 5]
The first emulsified seasoning 1 and the second emulsified seasoning 1 are mixed at a mass ratio of 9: 1 to prepare an emulsified seasoning containing 4.5% by mass of phosphoripase A-treated egg yolk and 4.0% by mass of raw egg white. bottom. Moreover, using the emulsified seasoning, potato salad and egg salad were prepared in the same manner as in Example 1.

[Example 6]
The first emulsified seasoning 1 and the second emulsified seasoning 1 are mixed at a mass ratio of 1: 4 to prepare an emulsified seasoning containing 4.5% by mass of phosphoripase A-treated egg yolk and 4.0% by mass of raw egg white. bottom. Moreover, using the emulsified seasoning, potato salad and egg salad were prepared in the same manner as in Example 1.

[Example 7]
The first emulsified seasoning 3 and the second emulsified seasoning 3 were mixed at a mass ratio of 1: 1 to prepare an emulsified seasoning containing 4.5% by mass of raw egg yolk and 4.0% by mass of raw egg white. Moreover, using the emulsified seasoning, potato salad and egg salad were prepared in the same manner as in Example 1.

[Example 8]
The first emulsified seasoning 5 and the second emulsified seasoning 1 are mixed at a mass ratio of 1: 1 to treat phosphoripase A-treated egg yolk by 2.8% by mass, raw egg yolk by 3.8% by mass, and raw egg white by 2.0% by mass. An emulsified seasoning containing% was prepared. Moreover, using the emulsified seasoning, potato salad and egg salad were prepared in the same manner as in Example 1.

[Example 9]
The first emulsified seasoning 6 and the second emulsified seasoning 1 are mixed at a mass ratio of 1: 1 to prepare an emulsified seasoning containing 4.5% by mass of phosphoripase A-treated egg yolk and 4.0% by mass of raw egg white. bottom. In addition, using the emulsified seasoning, a potato salad was prepared in the same manner as in Example 1.

[ Reference example 3 ]
The first emulsified seasoning 6 and the second emulsified seasoning 5 are mixed at a mass ratio of 1: 1 to produce phosphoripase A-treated egg yolk 4.5% by mass, raw egg white 4.0% by mass, and xanthan gum 0.03% by mass. An emulsified seasoning containing the mixture was prepared. In addition, using the emulsified seasoning, a potato salad was prepared in the same manner as in Example 1.

[Example 11]
The first emulsified seasoning 7 and the second emulsified seasoning 1 were mixed at a mass ratio of 1: 1 to produce phosphoripase A-treated egg yolk 4.5% by mass, raw egg white 4.0% by mass, and xanthan gum 0.01% by mass. An emulsified seasoning containing the mixture was prepared. In addition, using the emulsified seasoning, a potato salad was prepared in the same manner as in Example 1.

[Example 12]
The first emulsified seasoning 8 and the second emulsified seasoning 1 are mixed at a mass ratio of 1: 1 to produce phosphoripase A-treated egg yolk 4.5% by mass, raw egg white 4.0% by mass, and xanthan gum 0.03% by mass. An emulsified seasoning containing the mixture was prepared. In addition, using the emulsified seasoning, a potato salad was prepared in the same manner as in Example 1.

[Example 13]
The first emulsified seasoning 9 and the second emulsified seasoning 1 are mixed at a mass ratio of 1: 1 to produce phosphoripase A-treated egg yolk 4.5% by mass, raw egg white 4.0% by mass, and modified starch derived from waxy corn starch. An emulsified seasoning containing 0.02% by mass was prepared. In addition, using the emulsified seasoning, a potato salad was prepared in the same manner as in Example 1.

[Comparative Example 1]
Same as Example 1 except that only the first emulsified seasoning 1 (containing 4.5% by mass of phosphoripase A-treated egg yolk and 4.0% by mass of raw egg white) was used without using the second emulsified seasoning 1. To make potato salad and egg salad.

[Comparative Example 2]
Same as Example 1 except that only the second emulsified seasoning 1 (containing 4.5% by mass of phosphoripase A-treated egg yolk and 4.0% by mass of raw egg white) was used without using the first emulsified seasoning 1. To make potato salad and egg salad.

[Comparative Example 3]
The second emulsified seasoning 1 and the second emulsified seasoning 2 are mixed at a mass ratio of 1: 1 to prepare an emulsified seasoning containing 4.5% by mass of phosphoripase A-treated egg yolk and 4.0% by mass of raw egg white. bottom. Moreover, using the emulsified seasoning, potato salad and egg salad were prepared in the same manner as in Example 1.

[Comparative Example 4]
The first emulsified seasoning 1 and the first emulsified seasoning 2 are mixed at a mass ratio of 1: 1 to prepare an emulsified seasoning containing 4.5% by mass of phosphoripase A-treated egg yolk and 4.0% by mass of raw egg white. bottom. Moreover, using the emulsified seasoning, potato salad and egg salad were prepared in the same manner as in Example 1.

[Comparative Example 5]
The first emulsified seasoning 4 and the second emulsified seasoning 4 are mixed at a mass ratio of 1: 1 to prepare an emulsified seasoning containing 4.5% by mass of phosphoripase A-treated egg yolk and 5.0% by mass of raw egg white. bottom. Moreover, using the emulsified seasoning, potato salad and egg salad were prepared in the same manner as in Example 1.

[Test Example 1]
<Measurement of volume-based particle size distribution of oil droplets of oil-in-water emulsified particles>
The emulsified seasonings of Examples 1, 2, 5-9 and 11-13 , Reference Examples 1 to 3, and Comparative Examples 1 to 5 were diluted 10-fold with a 5 mass% SDS solution to prepare a measurement sample. Using a "particle size distribution meter MT3300EXII (manufactured by Nikkiso Co., Ltd.)" as a laser diffraction type particle size distribution measuring device, the particle size distribution based on the volume of oil droplets of oil-in-water emulsified particles in water of each sample is non-spherical and has a refractive index of 1. It was measured under the analytical conditions of 0.6. The mode diameters of Production Examples 1 to 9 of the first emulsified seasoning and Production Examples 1 to 5 of the second emulsified seasoning were also measured in the same manner.

<Results of measurement of volume-based particle size distribution of oil droplets of oil-in-water emulsified particles>
Table 2 shows the results of measuring the volume-based particle size distribution of oil droplets of oil-in-water emulsified particles. In each Example and Comparative Example, the peak of each particle size shown in Table 2 was detected. The ratio of the frequency% of the first peak to the frequency% of the second peak is the ratio of the first emulsified seasoning and the second emulsified seasoning for Examples 1, 2, 5 to 7, 9 and Reference Examples 1 and 2. Since the composition was the same, it was consistent with the ratio of the amount of the first emulsified seasoning to 1 part by mass of the second emulsified seasoning. The ratio of the frequency% of the first peak to the frequency% of the second peak in Example 8 was 4.1. The ratio of the frequency% of the first peak to the frequency% of the second peak in Reference Examples 3 and 11 to 13 was consistent with the ratio of the amount of the first emulsified seasoning to 1 part by mass of the second emulsified seasoning. It is considered that the content of the thickener is a small amount as compared with the amount of the first emulsified seasoning and the amount of the second emulsified seasoning.

[Test Example 2]
<pH measurement>
The pH of the emulsified seasonings of Examples 1 , 2, 5-9 and 11-13, and Reference Examples 1 to 3 was measured. As a result, the pH was 3.0 or more and 4.6 or less for all emulsified seasonings.

[Test Example 3]
<Evaluation of flavor of emulsified seasoning>
The emulsified seasonings of Examples 1 , 2, 5-9 and 11-13 , Reference Examples 1 to 3, and Comparative Examples 1 to 5 were sensory evaluated according to the following evaluation criteria. The evaluations of Test Examples 3 to 5 were carried out by 5 evaluators (trained panels) who have been studying emulsified seasonings for 2 years or more.

<Evaluation criteria for flavor of emulsified seasonings>
◎: Very rich and very light on the palate.
◯: Fully rich and light in taste.
Δ: Rich and light in taste.
×: There is no richness or the mouthfeel is heavy.

実施例１、２、５〜９及び１１〜１３、参考例１〜３より、乳化調味料において、食用油脂と、卵黄と、を含有し、前記卵黄の含有量は卵白の含有量より多く、水中油型乳化粒子の油滴の粒度分布をレーザー回析式粒度分布測定装置で測定したときの体積基準の粒度分布が、１０μｍ未満の範囲の第１ピークと、１０μｍ以上の範囲の第２ピークとを検出するものであることにより、コクがあり、かつ、口当たりがよいことが示された。また、参考例３、実施例１１〜１３より、増粘剤を用いても、増粘剤を含まない乳化調味料と同様に、コクがあり、かつ、口当たりがよいことが示された。 <Emulsified seasoning flavor evaluation result>
Table 3 shows the evaluation results of the flavor of the emulsified seasoning.

From Examples 1 , 2, 5-9 and 11-13, and Reference Examples 1 to 3, the emulsified seasoning contained edible oil and fat and egg yolk, and the content of the egg yolk was higher than that of the egg white. When the particle size distribution of oil droplets of oil-in-water emulsified particles is measured with a laser diffraction type particle size distribution measuring device, the volume-based particle size distribution is the first peak in the range of less than 10 μm and the second peak in the range of 10 μm or more. By detecting and, it was shown that it was rich and palatable. Further, from Reference Examples 3 and Examples 11 to 13, it was shown that even if a thickener was used, it was rich and had a pleasant taste, as in the case of the emulsified seasoning containing no thickener.

[Test Example 4]
<Evaluation of potato salad flavor and processing suitability>
The flavor and processing suitability of the potato salads of Examples 1 , 2, 5-9 and 11-13 , Reference Examples 1 to 3 , and Comparative Examples 1 to 5 were evaluated according to the following evaluation criteria.

<Evaluation criteria for potato salad flavor>
◎: Very rich and very light on the palate.
◯: Fully rich and light in taste.
Δ: Rich and light in taste.
×: There is no richness or the mouthfeel is heavy.

<Evaluation criteria for potato salad processing suitability>
⊚: No stickiness or oil separation is observed, and the processing suitability is excellent.
◯: Slightly sticky, but there is no problem with proper processing.
Δ: Some oil separation is observed, but there is no problem with proper processing.
×: Oily.

実施例１、２、５〜９及び１１〜１３、参考例１〜３より、乳化調味料を含有するポテトサラダにおいて、前記乳化調味料は、食用油脂と、卵黄と、卵白と、を含有し、前記卵黄（生換算）の含有量は卵白（生換算）の含有量より多く、水中油型乳化粒子の油滴の粒度分布をレーザー回析式粒度分布測定装置で測定したときの体積基準の粒度分布が、１０μｍ未満の範囲の第１ピークと、１０μｍ以上の範囲の第２ピークとを検出するものであることにより、コクがあり、かつ、口当たりのよいポテトサラダが得られることが示された。また、このようなポテトサラダは加工適正に優れることが示された。また、参考例３、実施例１１〜１３より、増粘剤を含む乳化調味料を用いても、増粘剤を含まない乳化調味料を含有するポテトサラダと同様に、コクがあり、かつ、口当たりがよいポテトサラダが得られることが示された。 <Evaluation results of potato salad flavor and processing suitability>
Table 4 shows the evaluation results of the flavor and processing suitability of potato salad.

From Examples 1 , 2, 5-9 and 11-13, and Reference Examples 1 to 3, in the potato salad containing the emulsified seasoning, the emulsified seasoning contains edible oil and fat, egg yolk, and egg white. , The content of the egg yolk (raw equivalent) is higher than the content of egg white (raw equivalent), and the particle size distribution of the oil droplets of the oil-in-water emulsified particles is based on the volume when measured with a laser diffraction type particle size distribution measuring device. By detecting the first peak in the range of less than 10 μm and the second peak in the range of 10 μm or more in the particle size distribution, it was shown that a rich and palatable potato salad can be obtained. rice field. Moreover, it was shown that such potato salad is excellent in processing suitability. Further, from Reference Examples 3 and 11 to 13, even if an emulsified seasoning containing a thickener is used, it is rich and rich like a potato salad containing an emulsified seasoning that does not contain a thickener. It was shown that a palatable potato salad was obtained.

[Test Example 5]
<Evaluation of egg salad flavor and processing suitability>
The evaluation of the flavor and processing suitability of the egg salad of Examples 1 , 2, 5 to 8 , Reference Examples 1 and 2, and Comparative Examples 1 to 5 was evaluated in the same manner as the evaluation criteria of the flavor and processing suitability of the egg salad.

実施例１、２、５〜８、参考例１、２より、乳化調味料を含有する卵サラダにおいて、前記乳化調味料は、食用油脂と、卵黄と、卵白と、を含有し、前記卵黄（生換算）の含有量は卵白（生換算）の含有量より多く、水中油型乳化粒子の油滴の粒度分布をレーザー回析式粒度分布測定装置で測定したときの体積基準の粒度分布が、１０μｍ未満の範囲の第１ピークと、１０μｍ以上の範囲の第２ピークとを検出するものであることにより、コクがあり、かつ、口当たりのよい卵サラダが得られることが示された。また、このような卵サラダは加工適正に優れることが示された。 <Egg salad flavor evaluation results>
Table 7 shows the evaluation results of the flavor of the egg salad.

From Examples 1 , 2, 5 to 8 , and Reference Examples 1 and 2 , in the egg salad containing the emulsified seasoning, the emulsified seasoning contains edible oil and fat, egg yolk, and egg white, and the egg yolk ( The content of (raw equivalent) is higher than the content of egg white (raw equivalent), and the volume-based particle size distribution when the particle size distribution of oil droplets of oil-in-water emulsified particles is measured with a laser diffraction type particle size distribution measuring device is By detecting the first peak in the range of less than 10 μm and the second peak in the range of 10 μm or more, it was shown that a rich and palatable egg salad can be obtained. It was also shown that such egg salad is excellent in processing suitability.

Claims (7)

With edible oils and fats
With egg yolk,
Egg white and
In the emulsified seasoning containing
The content of the egg yolk (raw equivalent) is higher than the content of the egg white (raw equivalent).
When the particle size distribution of oil droplets of oil-in-water emulsified particles was measured with a laser diffraction type particle size distribution measuring device, the volume-based particle size distribution was the first peak in the range of 1 μm or more and 5 μm or less , and the range of 14 μm or more and 40 μm or less . An emulsified seasoning, characterized in that it detects a second peak of. In the emulsified seasoning according to claim 1,
The egg yolk is an emulsified seasoning containing a phosphoripase A-treated egg yolk. In the method for producing an emulsified seasoning according to claim 1 or 2.
The first emulsified seasoning that detects the first peak in the volume-based particle size distribution in the range of 1 μm or more and 5 μm or less when the particle size distribution of oil droplets of oil-in-water emulsified particles is measured by a laser diffraction type particle size distribution measuring device. When,
A second emulsified seasoning that detects a second peak in the volume-based particle size distribution of 14 μm or more and 40 μm or less when the particle size distribution of oil droplets of oil-in-water emulsified particles is measured with a laser diffraction type particle size distribution measuring device. A method for producing an emulsified seasoning, which is a mixture of and. In the method for producing an emulsified seasoning according to claim 3,
A method for producing an emulsified seasoning, wherein the amount of the first emulsified seasoning with respect to 1 part by mass of the second emulsified seasoning is 0.1 part by mass or more and 15 parts by mass or less. In salads containing emulsified seasonings
The emulsified seasoning is
With edible oils and fats
With egg yolk,
Contains egg whites,
The content of the egg yolk (raw equivalent) is higher than the content of the egg white (raw equivalent).
When the particle size distribution of oil droplets of oil-in-water emulsified particles was measured with a laser diffraction type particle size distribution measuring device, the volume-based particle size distribution was the first peak in the range of 1 μm or more and 5 μm or less , and the range of 14 μm or more and 40 μm or less . A salad characterized by detecting a second peak of. In the method for producing a salad according to claim 5.
The first emulsified seasoning that detects the first peak in the volume-based particle size distribution in the range of 1 μm or more and 5 μm or less when the particle size distribution of oil droplets of oil-in-water emulsified particles is measured by a laser diffraction type particle size distribution measuring device. When,
A second emulsified seasoning that detects a second peak in the volume-based particle size distribution of 14 μm or more and 40 μm or less when the particle size distribution of oil droplets of oil-in-water emulsified particles is measured with a laser diffraction type particle size distribution measuring device. And, how to make a salad. In the method for producing a salad according to claim 6,
A method for producing a salad, wherein the amount of the first emulsified seasoning is 0.1 part by mass or more and 15 parts by mass or less with respect to 1 part by mass of the second emulsified seasoning.