JP7056643B2 - Emulsified seasoning and its manufacturing method - Google Patents

Description

The present invention relates to an emulsified seasoning with reduced fats and oils, and a method for producing the same.

In recent years, as consumers have become more conscious of reducing calories in foods, emulsified seasonings such as mayonnaise are also required to be low-calorie types having a reduced edible oil and fat content. However, when the content of edible fats and oils is lowered, there is a problem that the richness derived from edible fats and oils is lost. In addition, since the viscosity of emulsified foods generally depends on the content of edible fats and oils, there is also a problem that when the fats and oils content is lowered, the viscosity of the emulsified seasoning is lowered and the richness is also lowered accordingly. .. In order to solve these problems, in general, by adding various thickeners and the like as substitutes for edible oils and fats, a decrease in viscosity is suppressed and a rich feeling is maintained. However, when the amount of the thickener added is large, the stickiness and the poor melting in the mouth due to the thickener become conspicuous, and there is a problem that the texture becomes unfavorable.

In response to the above problem, in recent years, by changing the emulsification structure to W1 / O / W2 type, so-called complex emulsification, there is a method to maintain the apparent edible oil and fat content and realize low calorie while maintaining the richness. Has been done. By this method, it is possible to produce an emulsified seasoning that meets the needs of consumers in terms of quality and storage stability even when the edible oil / fat content is reduced to about 20% by weight.
For example, in Patent Document 1, it is a W / O / W type emulsified seasoning containing an edible oil / fat, an emulsifier, a thickener, egg yolk and salt, and the viscosity and the content of the edible oil / fat are within a certain range. , An emulsified seasoning in which the average particle size of W / O / W type emulsified particles is adjusted to a constant value and the water separation rate is limited has been proposed.

However, if an attempt is made to further reduce the content of edible oils and fats in the emulsified seasoning, the following problems will occur.
To reduce the edible oil (O) content of the W1 / O / W2 type complex emulsified seasoning, there are a method of increasing the ratio of W1 in the W1 / O type emulsion and a method of increasing the ratio of W2 to the total amount of the emulsion. Conceivable.
When increasing the ratio of W2, it is necessary to add thickening polysaccharides and starch to compensate for the decrease in viscosity, and in proportion to the increase in the ratio of W2, the thickening polysaccharides and starch in the emulsion Since the blending amount increases, the stickiness and stickiness become stronger.
Further, when the method of increasing the ratio of W1 in the W1 / O type emulsion is adopted, the emulsification at the time of preparing the W1 / O type emulsion becomes unstable as the W1 is increased, and the amount of W1 is a constant ratio. If it exceeds, the phase is changed to an O / W type emulsion. Further, even if a W1 / O type emulsion having a barely high W1 ratio can be prepared, the viscosity is significantly reduced or the viscosity is significantly increased in the process of blending W2 and performing secondary emulsification, so that the emulsified seasoning is achieved. It was difficult to obtain the desired physical properties as a fee.
Therefore, it has been extremely difficult to reduce the content of fats and oils more than before by increasing the ratio of W1.
Due to these circumstances, it has been difficult to develop a high-quality emulsified seasoning with a lower oil and fat content even with the W1 / O / W2 type emulsification technique.

Further, in Patent Document 2, from the viewpoint of improving freezing resistance, in an acidic O / W type emulsified food having a reduced content of edible fats and oils, starch is dispersed in an aqueous phase in a non-dissolved state at a specific particle size. It is disclosed that the texture is not affected.
However, the technique disclosed in Patent Document 2 aims at improving freezing resistance, and sufficiently solves the problem of reducing the content of edible oils and fats while maintaining a good texture and emulsification stability. It's not something you can do.

Japanese Unexamined Patent Publication No. 2013-106612 Japanese Patent No. 5738176

Therefore, an object of the present invention is to provide an emulsified seasoning having a desirable richness, texture and storage stability even when the content of edible fats and oils is reduced.

As a result of diligent studies to solve the above problems, the present inventors have mixed and emulsified the first aqueous phase containing gelatinized starch and the oil phase containing edible oils and fats and emulsifiers, and then emulsified. By mixing the obtained aqueous emulsion in oil with the second aqueous phase, it is desirable as a seasoning while avoiding an increase in stickiness and reducing the content of edible oils and fats more than ever. We have found that an emulsified seasoning having a richness and texture and good storage stability can be obtained, and have completed the present invention.

That is, the present invention relates to the following.
[1] (1) A step of mixing and emulsifying a first aqueous phase containing gelatinized starch and an oil phase containing edible oil and fat and an emulsifier to prepare an aqueous emulsion in oil, and (2) A method for producing an emulsified seasoning, which comprises a step of mixing the water-in-oil emulsion with a second aqueous phase.
[2] The production method according to [1], wherein the content of starch is 1% by weight to 20% by weight with respect to the total amount of the emulsified seasoning.
[3] The production method according to [1] or [2], wherein the content of edible oil / fat is 20% by weight or less based on the total amount of the emulsified seasoning.
[4] The production method according to any one of [1] to [3], wherein the emulsifier is an emulsifier that does not have a fatty acid condensed in its structure.
[5] The production method according to any one of [1] to [4], wherein the HLB value of the emulsifier is 7 or less.
[6] The production method according to any one of [1] to [5], wherein the first aqueous phase is prepared by heating the aqueous phase in which starch is dispersed.
[7] An emulsified seasoning containing an aqueous dispersion of an oil droplet containing edible oil and fat and a gel of starch.
[8] Oil droplets containing edible oils and fats having an area of 1 μm ² or more in a planar shape have a proportion of oil droplets having a circularity of 0 to 0.5 in the planar shape of 5% or more. There is an emulsified seasoning according to [7].
[9] In oil droplets containing edible oils and fats having an area of 1 μm ² or more in a planar shape, the proportion of oil droplets having a circularity of 0 to 0.8 in the planar shape is 40% or more. There is an emulsified seasoning according to [7].
[10] The emulsified seasoning according to any one of [7] to [9], wherein the content of starch is 1% by weight to 20% by weight with respect to the total amount of the emulsified seasoning.
[11] The emulsified seasoning according to any one of [7] to [10], wherein the content of edible oil / fat is 20% by weight or less based on the total amount of the emulsified seasoning.

According to the present invention, even when the edible oil / fat content is reduced, the emulsified seasoning has an unprecedented low calorie emulsified seasoning having a rich and preferable oil / fat texture and texture, and good storage stability. It is possible to provide an emulsified seasoning that can be used as an emulsified seasoning.

FIG. 1 is a diagram showing observation images of the emulsified dressing produced in Example 16 of the present invention and the conventional W1 / O / W2 composite emulsified mayonnaise type dressing with a confocal fluorescence microscope. FIG. 2 is a diagram showing changes in viscosity when the emulsified dressing produced in Example 16 of the present invention is stored. FIG. 3 shows oil droplets extracted from a stained image of oil droplets obtained by observation with a confocal fluorescence microscope for the emulsified dressing produced in Example 16 of the present invention and the conventional O / W emulsified mayonnaise type dressing. It is a figure which shows the area.

The present invention provides a method for producing an emulsified seasoning.
The method for producing an emulsified seasoning of the present invention is as follows: (1) A first aqueous phase containing gelatinized starch and an oil phase containing oil and an emulsifier are mixed and emulsified to emulsify a water-in-oil emulsion. Includes a step of preparing the above, and (2) a step of mixing the aqueous emulsion in oil with the second aqueous phase.

In the production of the emulsified seasoning of the present invention, first, the first aqueous phase (W1), the oil phase (O), and the second aqueous phase (O), as in the case of producing the W1 / O / W2 type emulsified seasoning. W2) are prepared respectively.

The first aqueous phase (W1) contains gelatinized starch.
Examples of starch that can be used in the present invention include various starches such as wheat starch, rice starch, potato starch, and corn starch. These can be used in an unprocessed state, or can be used as modified starch that has been physically processed or chemically modified.
Examples of the modified starch that has been physically processed include pregelatinized starch.
Alfarated starch is prepared by heat-treating unprocessed starch or modified starch by the following chemical modification in advance, gelatinizing the starch, and then removing water by rapid drying or the like.
Chemically modified processed starch includes acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropyl starch, and hydroxypropyl phosphate. Examples thereof include crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid crosslinked starch, starch sodium glycolate and the like.
As the starch and modified starch, products commercially available for food can be used.
In the present invention, one type or two or more types of starch can be selected and used. Above all, it is preferable to use unprocessed wheat starch, various processed wheat starches, and phosphoric acid-crosslinked rice starch, because it is smooth, has little glueiness, and has an excellent texture, and unprocessed wheat starch. , Pregelatinized wheat starch, acetylated wheat starch, phosphoric acid cross-linked wheat starch and phosphoric acid cross-linked rice starch are more preferable, and phosphoric acid cross-linked wheat starch is particularly preferable.

In the production method of the present invention, the starch content is preferably 1% by weight to 20% by weight, more preferably 4% by weight to 12% by weight, and 6% by weight, based on the total amount of the emulsified seasoning. It is particularly preferably% to 10% by weight. When the content of starch is within the above range, an emulsified seasoning having a rich and good texture can be obtained while reducing the intake of edible oils and fats.

In the production method of the present invention, the starch is contained in W1 in a gelatinized state. In the present invention, it is necessary that the aqueous solution (glue solution) containing the gelatinized starch is gelatinized to such an extent that a gel without roughness can be formed when cooled to room temperature or lower.
Therefore, in preparing W1, it is preferable to add and mix starch with water and heat the starch to such an extent that viscosity is generated and the roughness derived from the starch granules disappears. In the present invention, although it depends on the type of starch, it may be heated at 60 ° C. to 95 ° C. for about 1 minute to 120 minutes, and it is preferable to heat it for 5 minutes to 60 minutes.
In the present invention, when the above-mentioned pregelatinized starch is used, a paste solution having viscosity and having the above-mentioned gelling ability may be obtained by adding and mixing the pregelatinized starch with water. Heat treatment is not always necessary.
If the starch contained in W1 is in an ungelatinized state, or if the starch is insufficiently gelatinized and does not have the above gelling ability, the viscosity of the emulsified seasoning, which is the final product, is not good. It will be sufficient and will be easier to separate.

Further, salt, vinegar, and other water-soluble seasonings can be added to the first aqueous phase (W1). When the seasoning is added to W1, it may be added either before or after the gelatinization treatment of starch.

In the present invention, the oil phase (O) contains an edible oil and fat and an emulsifier.
As the edible oil, any edible oil can be used. For example, rapeseed oil, soybean oil, beni flower oil (saflower oil), sunflower oil, corn oil, palm oil, palm kernel oil, rice oil, etc. Examples thereof include olive oil, coconut oil, sesame oil, cottonseed oil and the like, and products commercially available for food use can be used. These edible fats and oils can be used alone or in combination of two or more. When two or more kinds are mixed and used, the mixing ratio thereof can be appropriately determined according to the case of normal use.

In the present invention, the content of edible fats and oils is preferably 20% by weight or less, and more preferably 5% by weight or more and 20% by weight or less, based on the total amount of the emulsified seasoning. When the content of the edible oil / fat is within the above range, the emulsified seasoning can be obtained with a rich and good texture while realizing a reduction in the intake of the edible oil / fat.

In the present invention, the emulsifier contained in the oil phase (O) can be used without particular limitation as long as it is an emulsifier that can be used for foods. For example, glycerin monofatty acid ester (glycerin monostearic acid ester, glycerin mono) can be used. Oleic acid ester, etc.), organic acid monoglyceride (acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, diacetyl tartrate monoglyceride, succinic acid monoglyceride, etc.), diglycerin fatty acid ester (diglycerin monopalmitic acid ester, diglycerin monostearic acid ester, diglyceride) Glycerin monooleic acid ester, diglycerin dipalmitic acid ester, diglycerin distearate, diglycerin dioleic acid ester, etc.), polyglycerin fatty acid ester (tetraglycerin stearic acid ester, decaglycerin lauric acid ester, decaglycerin stearic acid) Glycerin fatty acid ester such as ester, decaglycerin oleic acid ester, etc .; sucrose fatty acid ester such as sucrose isobutyric acid ester, sucrose palmitate, sucrose stearate, sucrose oleic acid ester; sorbitan monolauric acid ester, Solbitan fatty acid ester such as sorbitan monopalmitic acid ester, sorbitan monostearic acid ester, sorbitan monooleic acid ester, sorbitan trioleic acid ester; propylene glycol fatty acid ester such as propylene glycol monostearic acid ester; stearoyl sodium lactate, stearoyl lactate calcium lactate, etc. Stearoyl lactate; polyoxyethylene sorbitan fatty acid ester such as polyoxyethylene sorbitan monolauric acid ester, polyoxyethylene sorbitan monostearic acid ester, polyoxyethylene sorbitan tristearic acid ester, polyoxyethylene sorbitan monooleic acid ester; soybean lecithin , Glyceride such as egg yolk lecithin; glycerin such as Kiraya extract, soybean saponin, chaseed saponin and the like, and products commercially available for food use can be used. These can be used alone or in admixture of two or more.

Emulsifiers having fatty acids condensed in the structure, such as polyglycerin condensed lysinoreic acid ester, are often used in complex emulsification because they form a very stable complex emulsified structure. May be very hard. Therefore, in the present invention, it is preferable to use an emulsifier that does not have a condensed fatty acid in its structure.

In the present invention, it is preferable to use an emulsifier having an HLB value (hydrophilic lipophilic balance, Hydrophile-Lipophile Balance) of 7 or less as the emulsifier because a stable water-in-oil emulsion can be obtained. For the purposes of the present invention, sucrose fatty acid esters, sorbitan monofatty acid esters, diglycerin fatty acid esters and the like having an HLB value of 7 or less can be more preferably used.
The emulsifier is preferably mixed with an edible oil or fat as an oil phase (O) component, but the emulsifier may be added after mixing W1 and the edible oil or fat, or the emulsifier may be added after mixing W1 and the emulsifier. good.
In the present invention, when the content of the edible oil / fat is 20% by weight or less, the content of the emulsifier is preferably 0.1% by weight to 5% by weight, preferably 0.5% by weight, based on the total amount of the emulsified seasoning. More preferably, it is from% by weight to 3% by weight.

An oil-soluble food additive such as an antioxidant (tocopherol, etc.) and a coloring agent (β-carotene, capsicum pigment, etc.) shall be added to the oil phase (O) as long as the characteristics of the present invention are not impaired. Can be done.

In the present invention, the second aqueous phase (W2) contains proteins (egg yolk, whole egg, etc.), sugars (sucrose, etc.), salt, vinegar, and other seasonings (as long as the characteristics of the present invention are not impaired). Sodium L-glutamate, 5'-disodium inosinate, 5'-disodium guanylate, etc.), acidulants (citric acid, DL-tartaric acid, L-tartaric acid, DL-apple acid, etc.), spices, coloring agents, increase It may contain water-soluble or water-dispersible nutritional components or food additives such as viscous polysaccharides (carrageenan, xanthan gum, guar gum, tamarind seed gum, pectin, etc.), antioxidants (L-ascorbic acid, etc.), flavors, etc. can.

Subsequently, the first aqueous phase (W1) and the oil phase (O) are mixed to prepare a water-in-oil emulsion (W1 / O), and then the emulsion (W1 / O) is used as a second emulsion. Mix with the aqueous phase (W2) to obtain the desired emulsified seasoning.
In the present invention, the first aqueous phase (W1) is used from the viewpoint of containing the minimum necessary oil phase (O) and the second aqueous phase (W2) and giving the emulsified seasoning sufficient viscosity. It is preferably contained in an amount of 60% by weight to 90% by weight based on the total amount of the emulsified seasoning.
From the viewpoint of giving a sufficient oily feeling and making a low-calorie emulsified seasoning, the content of the oil phase (O) with respect to the total amount of the emulsified seasoning is preferably 5% by weight to 20% by weight.
Further, from the viewpoint of containing a seasoning and the like and giving a sufficient viscosity, the content of the second aqueous phase (W2) is preferably 5% by weight to 20% by weight with respect to the total amount of the emulsified seasoning. be.
In the above, a general emulsifying device such as a homomixer or a colloidal mill can be used for mixing W1 and O and mixing W1 / O and W2.

According to the production method of the present invention, it is possible to provide an emulsified seasoning having a good oil and fat texture and texture and excellent stability even when the content of edible oil and fat is reduced.
Therefore, the production method of the present invention can be suitably used in the production of semi-solid emulsified seasonings such as low-calorie mayonnaise-type dressings and cream-like dressings.

The present invention also provides a novel emulsified seasoning produced by the above-mentioned production method.
As described above, the emulsified seasoning of the present invention is prepared by a production method substantially similar to the method for preparing a W1 / O / W2 type composite emulsion, but its structure as an emulsified composition is a general composite. It is very different from emulsion.
That is, in the emulsified seasoning of the present invention, oil droplets (O) containing edible oils and fats are dispersed in the aqueous phase (W2), and the aqueous phase (W1), which is a gel of starch, is dispersed in the oil droplets. O / in which oil droplets (O) containing edible oil and fat are dispersed in a continuous aqueous gel (W) containing a structure that is a W1 / O / W2 type composite emulsion and gelatinized starch. It does not have a structure that is a W-type emulsion, but contains oil droplets containing edible oil and fat and an aqueous dispersion of starch gel, and edible oil droplets and starch gel particles are mixed in the external aqueous phase. It is presumed that it has a dispersed structure.

The edible oils and fats and starch contained in the emulsified seasoning of the present invention, their contents and the like are as described above.
Further, in the emulsified seasoning of the present invention, the emulsifier used for stably dispersing the oil droplets containing edible oil and fat and the particles of the starch gel in water and the content thereof are also as described above.
Further, the nutritional components, food additives and the like that can be contained in the emulsified seasoning of the present invention are also as described above.

When the emulsified seasoning of the present invention is observed under a confocal fluorescent microscope, for example, the presence of oil droplets having a distorted spherical shape instead of a true spherical shape is observed, and the circularity of the planar shape of the oil droplets observed under the microscope is observed. Is lower than the circularity of the planar shape of the oil droplets in a normal emulsion.
From such observation results, in the emulsified seasoning of the present invention, since the oil droplets and the starch gel particles are mixed and dispersed in the aqueous phase, the oil droplets exhibit a distorted spherical shape due to the presence of the starch gel particles. It is presumed to be.
In the emulsified seasoning of the present invention, an oil droplet containing edible oil / fat dispersed in an aqueous phase, the planar shape of which is 1 μm ² or more, has a planar circularity of 0 to 0.5. The ratio of oil droplets (the ratio of the number of oil droplets having a planar circularity of 0 to 0.5 to the total number of oil droplets in an oil droplet having an area of 1 μm ² or more in a planar shape) is 5%. The above is preferable, 10% or more is more preferable, and 13% or more is particularly preferable. Further, the proportion of oil droplets having a planar shape having a circularity of 0 to 0.8 is preferably 40% or more, more preferably 45% or more, and particularly preferably 50% or more.

In the emulsified seasoning of the present invention, the circularity of the planar shape of the oil droplet containing the edible oil / fat dispersed in the aqueous phase is calculated from the area (S) and the peripheral length (L) of the planar shape of the oil droplet by the following formula. can do.
Circularity = 4πS / L ²
The data required to calculate the roundness is, for example, the image analysis / measurement software "WinRoof 2015" (manufactured by Mitani Shoji Co., Ltd.) from observation images of emulsified seasonings obtained by fluorescently dyeing oils and fats with a confocal fluorescence microscope. It can be obtained by extracting the region of the oil droplets using) or the like and measuring the area and the peripheral length of each oil droplet region. It is preferable to use the Watershed algorithm as the algorithm for extracting the region of the oil droplet. Since this algorithm divides the area based on the information of the luminance gradient, it is possible to separate the area of each oil droplet with high accuracy.

The emulsified seasoning of the present invention has a good oiliness and texture even when the content of edible oil and fat is reduced, and has excellent stability. Therefore, it is a low-calorie mayonnaise type dressing and a creamy dressing. Etc., can be suitably provided as a semi-solid emulsified seasoning.
Further, as shown in Examples described later, when the emulsified seasoning of the present invention contains a lipoprotein such as egg yolk lipoprotein, the protein is the oil droplets and starch gel particles dispersed in the aqueous phase. It is presumed that they exist around them so as to cover them. As a result, the emulsified seasoning of the present invention containing lipoprotein can exhibit the same texture as the emulsified seasoning having a high fat content.
Therefore, the emulsified seasoning of the present invention is particularly suitable as an emulsified seasoning having a low fat content and containing a protein, for example, a low-calorie mayonnaise-type dressing.

The present invention will be described in more detail by way of examples.
In the following, unless otherwise specified, "part" represents "part by weight", "%" represents weight%, "W1" represents the first aqueous phase, and "W2" represents the second aqueous phase. "O" indicates the oil phase.
The raw materials used in the examples and comparative examples shown below are as follows.
(1) Agar; "Inashoku S-7" (manufactured by Ina Food Industry Co., Ltd.)
(2) Sucrose oleic acid ester; "Ryoto Sugar Ester O-170" (manufactured by Mitsubishi Chemical Foods Co., Ltd.)
(3) Sorbitan monooleic acid ester; "Sunsoft No. 81S" (manufactured by Taiyo Kagaku Co., Ltd.)
(4) Diglycerin mono-dioleic acid ester; "Sunsoft Q-17B" (manufactured by Taiyo Kagaku Co., Ltd.)
(5) Polyoxyethylene sorbitan monooleic acid ester; "Emazole O120V" (manufactured by Kao Corporation)
In addition to the above, raw materials and additives commercially available for food use were used.

[Examples 1 to 8] Production of emulsified dressing using starch 12 parts of each starch shown in Table 1 and 93.06 parts of water are mixed and heated at 95 ° C. for 30 minutes with stirring to evaporate water and edible. W1 (120 parts in total) was prepared by adding 6.84 parts of vinegar (acidity = 15%), 8.04 parts of salt and 0.06 parts of sodium L-glutamate.
54 parts of heated salted egg yolk (yolk heated at 61 ° C for 30 minutes to make the salt content 10%), 5 parts of edible vinegar (acidity = 15%), 0.05 part of sodium L-glutamate, 40 parts of water. 95 parts were mixed to prepare W2 (100 parts in total).
18 parts of rapeseed oil and 3 parts (O) of sucrose oleic acid ester (HLB value = 1) are mixed with a disperser, and while stirring the O, 120 parts of W1 is added little by little and stirred for 10 minutes. Subsequently, the emulsion was prepared.
Subsequently, 15.7 parts of W2 was added and stirred for 1 minute to obtain an emulsified dressing.

[Comparative Example 1] Production of emulsified dressing using a gelling agent other than starch 2 parts of alginic acid and 106 parts of water were mixed to prepare W1 (108 parts in total).
54 parts of heated salted egg yolk (yolk heated at 61 ° C for 30 minutes to make the salt content 10%), 5 parts of edible vinegar (acidity = 15%), 0.05 part of sodium L-glutamate, 40 parts of water. 95 parts were mixed to prepare W2 (100 parts in total).
18 parts of rapeseed oil and 3 parts (O) of sucrose oleic acid ester (HLB value = 1) are mixed with a disperser, and while stirring the O, 108 parts of W1 is added little by little and stirred for 10 minutes. Subsequently, 12 g of 1% calcium chloride was added and stirred for 2 minutes to prepare an emulsion.
Subsequently, 15.7 parts of W2 was added and stirred for 1 minute to obtain an emulsified dressing.

[Comparative Example 2] Production of emulsified dressing using a gelling agent other than starch Mix 2 parts of agar and 118 parts of water, heat at 85 ° C. for 10 minutes with stirring, add water for evaporation, and add W1 (total). 120 parts) was prepared.
54 parts of heated salted egg yolk (yolk heated at 61 ° C for 30 minutes to make the salt content 10%), 5 parts of edible vinegar (acidity = 15%), 0.05 part of sodium L-glutamate, 40 parts of water. 95 parts were mixed to prepare W2 (100 parts in total).
18 parts of rapeseed oil and 3 parts (O) of sucrose oleic acid ester (HLB value = 1) are mixed with a disperser, and while stirring the O, 120 parts of W1 is added little by little and stirred for 10 minutes. Subsequently, the emulsion was prepared.
Subsequently, 15.7 parts of W2 was added and stirred for 1 minute to obtain an emulsified dressing.

The gelling agents, emulsifiers and edible oils and fats used in Examples 1 to 8 and Comparative Examples 1 and 2 are summarized in Table 1.

The viscosity, appearance and condition of each emulsified dressing produced in Examples 1 to 8 and Comparative Examples 1 and 2 were observed and evaluated according to the following evaluation criteria (number of evaluators = 3).
<Evaluation criteria>
Moderate viscosity, no separation, smooth and very good appearance and condition; 5 points Viscosity and appearance and condition (no separation, smoothness) are generally good; 4 points Low viscosity, but Smooth without separation and can be provided as a product; 3 points Low viscosity, or partial separation or roughness is observed and difficult to provide as a product; 2 points Very low viscosity or extremely high viscosity, or clear It cannot be offered as a commercial product because separation is permitted; 1 point Also, using the "ARES Leometer" (manufactured by TA Instruments), the cone plate method, frequency = 1 Hz, distortion = 10%, dynamic. The complex viscosity (η ^* ) was measured.

The evaluation results of viscosity, appearance and condition, and the measurement results of dynamic complex viscosity are also shown in Table 1. Regarding the evaluation results such as viscosity, the evaluation points determined by the consensus of the evaluators and the comments of the evaluators are shown.

As shown in Table 1, when various starches are used as a gelling agent in an amount of 7.7% based on the total amount of the emulsified dressing, it is possible to obtain an emulsified dressing showing the viscosity, appearance and condition that can be provided as a commercial product. did it. In particular, the emulsified dressings of Examples 1-5 using raw wheat starch and pregelatinized wheat starch, acetylated wheat starch, phosphoric acid cross-linked wheat starch and phosphoric acid cross-linked rice starch, respectively, are in very good condition and appearance. Met.
On the other hand, when alginic acid was used as the gelling agent and when agar was used, a viscous composition could not be obtained.

[Examples 9 to 13, Comparative Example 3] Production of emulsified dressing: Effect of starch content The amount of unprocessed wheat starch shown in Table 2 and water are mixed and heated at 95 ° C. for 30 minutes with stirring to evaporate. Water, edible vinegar (acidity = 15%) 6.84 parts, salt 8.04 parts, and sodium L-glutamate 0.06 parts were added to prepare W1 (120 parts in total).
54 parts of heated salted egg yolk (yolk heated at 61 ° C for 30 minutes to make the salt content 10%), 5 parts of edible vinegar (acidity = 15%), 0.05 part of sodium L-glutamate, 40 parts of water. 95 parts were mixed to prepare W2 (100 parts in total).
18 parts of rapeseed oil and 3 parts (O) of sucrose oleic acid ester (HLB value = 1) are mixed with a disperser, and while stirring the O, 120 parts of W1 is added little by little and stirred for 10 minutes. Subsequently, the emulsion was prepared.
Subsequently, 15.7 parts of W2 was added and stirred for 1 minute to obtain an emulsified dressing.

For each emulsified dressing obtained in Examples 9 to 13 and Comparative Example 3, the viscosity, appearance and state were observed and evaluated in the same manner as in the cases of Examples 1 to 8 and Comparative Examples 1 and 2, and the dynamic complex was observed. The viscosity (η ^* ) was measured. The evaluation results and measurement results are shown in Table 3.

As shown in Table 3, in Examples 9 to 13 using raw wheat starch having a content of 4.6% to 10.7% based on the total amount of the emulsified dressing, an emulsified dressing that can be provided as a commercial product was obtained. rice field. In particular, in Examples 10 to 12 in which the content of the unprocessed wheat starch with respect to the total amount of the emulsified dressing was 6.1% to 9.2%, the emulsified dressing having an appropriate viscosity and a good appearance and condition was obtained. Obtained.
On the other hand, in Comparative Example 3 in which W1 was prepared without using unprocessed wheat starch, phase separation and aggregation of contained components were observed, and a smooth and homogeneous emulsified composition could not be obtained.

[Example 14] Production of emulsified dressing: Effect of oil and fat content 12 parts of unprocessed wheat starch and 93.06 parts of water are mixed and heated at 95 ° C. for 30 minutes with stirring, and the evaporated water and edible vinegar ( (Acidity = 15%) 6.84 parts, salt 8.04 parts, and sodium L-glutamate 0.06 parts were added to prepare W1 (120 parts in total).
54 parts of heated salted egg yolk (yolk heated at 61 ° C for 30 minutes to make the salt content 10%), 5 parts of edible vinegar (acidity = 15%), 0.05 part of sodium L-glutamate, 40 parts of water. 95 parts were mixed to prepare W2 (100 parts in total).
18 parts of rapeseed oil and 3 parts (O) of sucrose oleic acid ester (HLB value = 1) are mixed with a disperser, and while stirring the O, 120 parts of W1 is added little by little and stirred for 10 minutes. Subsequently, the emulsion was prepared.
Subsequently, 15.7 parts of W2 was added and stirred for 1 minute to obtain an emulsified dressing.

[Example 15] Production of emulsified dressing: Effect of oil and fat content In Example 14, an emulsified dressing was prepared in the same manner as in Example 14, except that the amount of rapeseed oil was 32 parts and the amount of W1 added to O was 106 parts. bottom.

The contents of raw wheat starch, emulsifier and edible oil in the emulsified dressings obtained in Examples 14 and 15 are shown in Table 4.

For each emulsified dressing obtained in Examples 14 and 15, the viscosity and appearance and state were observed and evaluated in the same manner as in Examples 1 to 8 and Comparative Examples 1 and 2, and the dynamic complex viscosity (η ^*) was observed. ) Was measured. The evaluation results and measurement results are also shown in Table 4.

As shown in Table 4, when the content of edible oil and fat was 11.5% with respect to the total amount of the emulsified dressing, an emulsified dressing having an appropriate viscosity, smooth and without separation was obtained (implementation). Example 14).
Further, even when the content of edible oil and fat was 20.0% with respect to the total amount of the emulsified dressing, an emulsified dressing having an appropriate viscosity, smoothness, and available as a commercial product was obtained, but the surface of the dressing was obtained. Slight separation was observed (Example 15).
From the above results, it was suggested that in the present invention, the content of edible fats and oils is preferably 20% or less with respect to the total amount of the emulsified seasoning.

[Examples 16 to 19, Comparative Example 4] Production of emulsified dressing: Effect of emulsifier 12 parts of unprocessed wheat starch and 93.06 parts of water are mixed and heated at 95 ° C. for 30 minutes with stirring to evaporate water. , 6.84 parts of edible vinegar (acidity = 15%), 8.04 parts of salt, and 0.06 parts of sodium L-glutamate were added to prepare W1 (120 parts in total).
54 parts of heated salted egg yolk (yolk heated at 61 ° C for 30 minutes to make the salt content 10%), 5 parts of edible vinegar (acidity = 15%), 0.05 part of sodium L-glutamate, 40 parts of water. 95 parts were mixed to prepare W2 (100 parts in total).
18 parts of rapeseed oil and 3 parts (O) of each emulsifier shown in Table 5 are mixed with a disperser, and while stirring the O, 120 parts of W1 is added little by little to the mixture, and stirring is continued for 10 minutes to form an emulsion. Prepared.
Subsequently, 15.7 parts of W2 was added and stirred for 1 minute to obtain an emulsified dressing of Examples 16 to 19.
In the above production method, the emulsified dressing of Comparative Example 4 was obtained by preparing in the same manner except that the emulsifier was replaced with rapeseed oil.

For each emulsified dressing obtained in Examples 16 to 19 and Comparative Example 4, the viscosity, appearance and state were observed and evaluated in the same manner as in the cases of Examples 1 to 8 and Comparative Examples 1 and 2, and the dynamic complex was observed. The viscosity (η ^* ) was measured. The evaluation results and measurement results are also shown in Table 5.

As shown in Table 5, when produced using a lipophilic emulsifier having an HLB value of 7 or less as the O component (Examples 16 to 18), an emulsified dressing having good viscosity and appearance and condition can be obtained. In particular, in Example 16 using an emulsifier having an HLB value of 1, a very good emulsified dressing was obtained.
On the other hand, when it was produced without using an emulsifier as the O component (Comparative Example 4), phase separation was observed in the obtained emulsified dressing, and sufficient stability was not obtained to provide it as a commercial product.

[Comparative Example 5] Production of emulsified dressing 12 parts of unprocessed wheat starch and 93.06 parts of water are mixed, and without heat treatment, 6.84 parts of edible vinegar (acidity = 15%) and 8.04 parts of salt are used. , 0.06 part of sodium L-glutamate was added to prepare W1 (120 parts in total).
54 parts of heated salted egg yolk (yolk heated at 61 ° C for 30 minutes to make the salt content 10%), 5 parts of edible vinegar (acidity = 15%), 0.05 part of sodium L-glutamate, 40 parts of water. 95 parts were mixed to prepare W2 (100 parts in total).
18 parts of rapeseed oil and 3 parts (O) of sucrose oleic acid ester (HLB value = 1) as an emulsifier are mixed with a disperser, and while stirring the O, 120 parts of W1 is added little by little to 10 parts. Emulsion was prepared by continuing stirring for 1 minute.
Subsequently, 15.7 parts of W2 was added and stirred for 1 minute to obtain an emulsified dressing of Comparative Example 5.

Regarding the emulsified dressing obtained in Comparative Example 5, the viscosity and appearance and state of the emulsified dressing were observed and evaluated in the same manner as in the cases of Examples 1 to 8 and Comparative Examples 1 and 2, and the dynamic complex viscosity (η ^* ) was determined. It was measured. The evaluation results and measurement results are shown in Table 6.

As shown in Table 6, when W1 was prepared without heat-treating the aqueous dispersion of starch and without gelatinizing the starch, a viscous and stable emulsified dressing could not be obtained.
From the above results, it was confirmed that the starch contained in W1 needs to be gelatinized when preparing the emulsified seasoning of the present invention.

[Example 20] Production of emulsified dressing 12 parts of unprocessed wheat starch and 93.06 parts of water are mixed and heated at 95 ° C. for 30 minutes with stirring, and water for evaporation and edible vinegar (acidity = 15%) 6 W1 (120 parts in total) was prepared by adding .84 parts, 8.04 parts of salt and 0.06 parts of sodium L-glutamate.
54 parts of heated salted egg yolk (yolk heated at 61 ° C for 30 minutes to make the salt content 10%), 5 parts of edible vinegar (acidity = 15%), 0.05 part of sodium L-glutamate, 40 parts of water. 95 parts were mixed to prepare W2 (100 parts in total).
Mix 18 parts of rapeseed oil and 3 parts (O) of sucrose oleic acid ester (HLB value = 1) with a universal mixer (manufactured by Stefan), and while stirring the O, add 120 parts of W1 little by little. Emulsion was prepared by continuing stirring for 10 minutes.
Subsequently, 15.7 parts of W2 was added, and the mixture was stirred with a Hobart mixer (manufactured by Hobart) for 5 minutes for pre-emulsification, and then emulsified with a colloidal mill to obtain an emulsified dressing.

The emulsified dressing obtained in Example 20 was subjected to (1) observation with a confocal fluorescence microscope, (2) evaluation of storage stability, and (3) measurement of the circularity of oil droplets.

(1) Observation with a confocal fluorescence microscope The emulsified dressing obtained in Example 20 was stained with Nile Red and Fast Green FCF to prepare a sample for observation under the following conditions. Was observed with a cofocal fluorescence microscope. For comparison, the conventional W1 / O / W2 composite emulsified mayonnaise type dressing (“Pure Select Kokuuma” (manufactured by Ajinomoto Co., Inc.) was also observed in the same manner.
(1) Equipment used: "Olympus Inverted Research Microscope PowerIX71" (manufactured by Olympus Corporation)
(2) Observation conditions: Observation was performed using a 100x oil-immersion objective lens and a laser having an excitation wavelength of 543 nm for fats and oils and 633 nm for proteins.

The observation image by the confocal fluorescence microscope is shown in FIG.
As shown in FIG. 1, in the conventional W1 / O / W2 composite emulsified mayonnaise type dressing, particles of the aqueous phase component may be dispersed and present in the oil droplets dispersed in the external aqueous phase. confirmed.
On the other hand, in the emulsified dressing obtained in Example 20 of the present invention, dispersion of small oil droplets was observed, granular blackish images were observed, and protein images were observed around them.

(2) Storage stability The emulsified dressing obtained in Example 20 was filled in a transparent tubular container and stored at 24 ° C. and 34 ° C. for 3 months, and then changes in appearance were observed.
In addition, the viscosity of the emulsified dressing was measured on the 2nd day, the 1st month, the 2nd month and the 3rd month of storage. The viscosity was measured at a rotation speed of 5 rpm using a Brookfield viscometer (helipus stand, T-shaped spindle) after allowing the measurement sample to stand at 24 ° C. for 24 hours.

No change in appearance such as phase separation such as oil separation and water separation was observed when the product was stored at any temperature of 24 ° C. and 34 ° C.
Moreover, the measurement result of the viscosity is shown in FIG. As shown in FIG. 2, when stored at either the temperature of 24 ° C. or 34 ° C., almost no change in viscosity was observed for 3 months.

(3) Measurement of roundness of oil droplets Emulsified dressings were prepared twice according to the production method of Example 20, and each of them was used as a sample for measuring the roundness of oil droplets. For comparison, even for a commercially available mayonnaise type dressing (conventional O / W emulsified type) with a low edible oil content (oil content = about 13%), the roundness of the oil droplets was measured for the two products. Was done.
The circularity of the oil droplet was measured as follows.
Observation was performed with a confocal fluorescence microscope under the method and observation conditions described in (1) above, and a stained image of oil droplets (an image when the excitation wavelength was 543 nm) was obtained. The image was taken into the image analysis / measurement software "WinRoof 2015" (manufactured by Mitani Shoji Co., Ltd.), and the watershed algorithm was applied to extract the oil droplet region (Fig. 3). The area (S) and the peripheral length (L) were measured for each oil droplet of 1 μm ² or more, and the circularity was determined by the following formula.
Circularity = 4πS / L ²
The measurement results are shown in Table 7.

As shown in Table 7, in the emulsified dressing of the present invention produced in Example 20, the proportion of oil droplets having a circularity of 0 to 0.5 is 14.56% and 16.10%, which are circular. The percentage of oil droplets with degrees 0-0.8 was 53.29% and 62.38%. On the other hand, in the conventional O / W emulsified mayonnaise type dressing, the proportion of oil droplets having a circularity of 0 to 0.5 is 1.93% and 1.89%, and the circularity is 0 to 0. The percentage of oil droplets of 8 was 37.54% and 30.55%.
That is, the emulsified dressing of the present invention produced in Example 20 has a high content of oil droplets having a low circularity as compared with the conventional O / W emulsified mayonnaise type dressing, and contains many distorted spherical oil droplets. It was suggested that
From the above results, it was presumed that the emulsified seasoning of the present invention has a structure in which the starch gel particles are mixed and dispersed with oil droplets in the external aqueous phase.

As described in detail above, according to the present invention, even when the oil and fat content is reduced, it has a desirable oil and fat texture, texture and stability, and is used as an unprecedented low-calorie emulsified seasoning. The emulsified seasoning to be obtained can be provided.

This application is based on Japanese Patent Application No. 2017-047900 filed in Japan, the contents of which are incorporated herein by reference in its entirety.

Claims (10)

(1) A step of mixing and emulsifying a first aqueous phase containing gelatinized starch and an oil phase containing an edible oil and an emulsifier to prepare an aqueous emulsion in oil, and (2). A method for producing an emulsified seasoning, which comprises a step of mixing the aqueous emulsion in oil with a second aqueous phase, wherein the emulsifier is a sucrose fatty acid ester having an HLB value of 7 or less, a sorbitan mono fatty acid ester, and the like. A production method, which is one or more selected from the group consisting of diglycerin fatty acid esters . The production method according to claim 1, wherein the content of starch is 1% by weight to 20% by weight with respect to the total amount of the emulsified seasoning. The production method according to claim 1 or 2, wherein the content of edible oil / fat is 20% by weight or less based on the total amount of the emulsified seasoning. The production method according to any one of claims 1 to 3, wherein the emulsifier is an emulsifier that does not have a fatty acid condensed in its structure. The production method according to any one of claims 1 to 4 , wherein the first aqueous phase is prepared by heating an aqueous phase in which starch is dispersed. An emulsified seasoning containing an aqueous dispersion of oil droplets containing edible oils and fats and a gel of starch and an emulsifier , wherein the emulsifier is a sucrose fatty acid ester having an HLB value of 7 or less, a sorbitan monofatty acid ester and a diglycerin. An emulsified seasoning that is one or more selected from the group consisting of fatty acid esters . A claim that the proportion of oil droplets containing edible oils and fats having a planar shape area of 1 μm ² or more and having a planar circularity of 0 to 0.5 is 5% or more. Item 6. The emulsified seasoning according to Item 6. A claim that the proportion of oil droplets having an area of 1 μm ² or more in a planar shape of oil droplets containing edible oils and fats and having a circularity of 0 to 0.8 in the planar shape is 40% or more. Item 6. The emulsified seasoning according to Item 6. The emulsified seasoning according to any one of claims 6 to 8 , wherein the content of starch is 1% by weight to 20% by weight based on the total amount of the emulsified seasoning. The emulsified seasoning according to any one of claims 6 to 9 , wherein the content of edible oil / fat is 20% by weight or less based on the total amount of the emulsified seasoning.

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