JP7194639B2 - Acidic emulsified liquid seasoning - Google Patents

Description

TECHNICAL FIELD The present invention relates to an acidic emulsified liquid seasoning, and more particularly to an acidic emulsified liquid seasoning containing grated vegetables and having a fresh flavor of grated vegetables.

BACKGROUND ART Conventionally, grated vegetables (particularly potherbs) have a fresh flavor and have been often used as ingredients for liquid seasonings such as dressings. When the liquid seasoning contains oils and fats, there are an emulsified liquid seasoning in which the oil phase is dispersed in the water phase in the form of oil droplets, and a separated liquid seasoning in which the water phase and the oil phase are separated. Separated liquid seasonings are known to have a better flavor derived from flavored vegetables than emulsified liquid seasonings, and have been favored by consumers (see, for example, Patent Document 1). However, when using the separated liquid seasoning, it is necessary to sprinkle it on the food after shaking it, which is troublesome.

In recent years, an emulsified liquid seasoning that can be used without being shaken has been desired from the viewpoint of improving usability. However, the emulsified liquid seasoning has a problem that the flavor tends to become muffled compared to the separated liquid seasoning. In order to solve such problems, a method of blending vegetable vinegar in a liquid seasoning (see, for example, Patent Document 2) and a method of blending flavor oil in a liquid seasoning have been investigated. However, it was not sufficient to improve the richness of the flavor.

In addition, emulsified liquid seasonings may cause separation (a phenomenon in which the oil phase separates from the emulsified liquid seasoning) or syneresis (a phenomenon in which the water phase separates from the emulsified liquid seasoning) during sales. had to keep. Therefore, many of the industrially produced emulsified liquid seasonings contain an emulsifier to prevent syneresis or separation during storage, and an emulsifier is used to reduce the median diameter of the oil droplets in the emulsified liquid seasoning to It is emulsified so that it becomes 10 micrometers or less.

JP 2008-187976 A JP 2013-042737 A

The present inventors added grated vegetables to the emulsified liquid seasoning and emulsified it using an emulsifier so that the median diameter of the oil droplets was 10 μm or less. The original fresh flavor was not felt sufficiently. Therefore, we tried to prevent the flavor of the grated vegetables from filling up by weakening the degree of emulsification by the emulsifier and increasing the median diameter of the oil droplets, but separation and syneresis occurred during storage. The emulsified state was not sufficiently maintained.

As a result of intensive studies by the present inventors to solve the above problems, surprisingly, an emulsified liquid seasoning containing a relatively small amount of edible fat and grated vegetables contains a very small amount of a specific polysaccharide. In addition, by adjusting the median diameter of the oil droplets within a specific range larger than before, the acidic emulsified liquid has the original fresh flavor of grated vegetables and can maintain a stable emulsified state during storage. It was found that a seasoning can be obtained.

That is, according to one aspect of the present invention,
An acidic emulsified liquid seasoning containing 1% by mass or more and 40% by mass or less of edible oil, polysaccharides, and grated vegetables,
The polysaccharide is at least one selected from the group consisting of welan gum, succinoglycan, and fermented cellulose,
The content of the polysaccharide is 0.001% by mass or more and 0.80% by mass or less with respect to the total amount of the acidic emulsified liquid seasoning,
In the acidic emulsified liquid seasoning, the oil phase is dispersed in the water phase in the form of oil droplets, and the median diameter of the oil droplets is 15 μm or more and 50 μm or less.
An acidic emulsified liquid seasoning is provided.

In the aspect of the present invention, it is preferable that the oil droplets have a median diameter of 20 μm or more and 40 μm or less.

In the aspect of this invention, it is preferable that the content ratio with respect to the said edible fats and oils of the said polysaccharide is 0.001-0.04.

In the aspect of the present invention, it is preferable that the content of the grated vegetables is 5% by mass or more with respect to the total amount of the acidic emulsified liquid seasoning.

In an aspect of the present invention, it is preferred that the grated vegetables contain grated onions.

In the aspect of the present invention, the content of egg yolk is preferably 0.1% by mass or less with respect to the total amount of the acidic emulsified liquid seasoning.

In the aspect of the present invention, the acidic emulsified liquid seasoning preferably does not contain egg yolk.

The acidic emulsified liquid seasoning containing a relatively small amount of edible oil and grated vegetables of the present invention contains a very small amount of a specific polysaccharide, and the median diameter of the oil droplets is within a specific range larger than before. By adjusting, it is possible to have the original fresh flavor of grated vegetables and maintain a stable emulsified state during storage. As a result, usability for consumers can be improved while improving product quality.

<Acid emulsified liquid seasoning>
The acidic emulsified liquid seasoning of the present invention contains at least edible fats and oils, specific polysaccharides, and grated vegetables. It may contain further.

The acidic emulsified liquid seasoning of the present invention refers to a liquid seasoning in which an oil phase is dispersed in the form of oil droplets in a water phase (oil-in-water (O/W) liquid seasoning). Such liquid seasonings include dressings, sauces, tare sauces, and other similar foods, with dressings being preferred.

(viscosity)
The viscosity at 25° C. of the acidic emulsified liquid seasoning of the present invention is preferably 0.5 Pa·s or more, more preferably 0.6 Pa·s or more, still more preferably 0.8 Pa·s or more, Even more preferably, it is 1.0 Pa·s or more, and preferably 20 Pa·s or less. By imparting a viscosity within the above range to the liquid seasoning, the flavor of the acidic emulsified liquid seasoning can be felt more.
The viscosity was measured using a BH type viscometer under the conditions of a product temperature of 25°C and a rotation speed of 10 rpm, when the viscosity was less than 0.7 Pa·s: Rotor No. 1, 0.7 Pa·s or more and less than 2.8 Pa·s: Rotor No. 2, 2.8 Pa·s or more and less than 7 Pa·s: Rotor No. 3, 7 Pa·s or more: Rotor No. 4, and calculated from the value when the reading stabilizes after the start of measurement.

(median diameter of oil droplets)
The median diameter of the oil droplets in the acidic emulsified liquid seasoning of the present invention (the particle diameter at which the cumulative frequency is 50%) is 15 μm or more, preferably 20 μm or more, more preferably 25 μm or more, and , is 50 μm or less, preferably 45 μm or less, more preferably 40 μm or less. If the median diameter of the oil droplets in the acidic emulsified liquid seasoning is within the above range, it is possible to maintain a stable emulsified state during storage while maintaining the original fresh flavor of grated vegetables.
The median diameter in the present invention is measured using a laser diffraction particle size distribution analyzer "particle size distribution meter MT3300EXII (manufactured by Nikkiso Co., Ltd.)" under analysis conditions: volume basis, non-spherical shape, refractive index of 1.6. It is a value obtained by diluting an acidic emulsified liquid seasoning 10-fold with a 5% sodium dodecyl sulfate (SDS) solution as a sample.

(Edible oils and fats)
The edible oils and fats used in the oil-in-water emulsified liquid seasoning of the present invention are not particularly limited. , rice oil, camellia oil, perilla oil, grapeseed oil, peanut oil, almond oil, avocado oil, fish oil, beef tallow, lard, chicken fat, or MCT (medium-chain fatty acid triglyceride), diglyceride, hydrogenated oil, transesterified oil, etc. Examples include oils and fats obtained by chemical or enzymatic treatment such as. Among these, it is preferable to use rapeseed oil, soybean oil, or palm oil.

The amount of the edible oil is 1% by mass or more, preferably 3% by mass or more, and 40% by mass or less, preferably 30% by mass or less, relative to the total amount of the acidic emulsified liquid seasoning. Yes, more preferably 20% by mass or less. If the blending amount of edible fats and oils is within the above range, the flavor of grated vegetables and the richness of fats and oils are easily felt, and the acidic emulsified liquid seasoning can maintain a stable emulsified state even after storage.

(polysaccharide)
Polysaccharides used in the acidic emulsified liquid seasoning of the present invention include welan gum, succinoglycan, and fermented cellulose. These polysaccharides may be used alone or in combination of two or more.

Welan gum is mainly composed of polysaccharides obtained from the culture solution of Sphingomonas sp. In addition, in the present invention, it is possible to use commercially available products.

Succinoglycan is a polysaccharide obtained from the culture medium of Agrobacterium tumefaciens, and is composed of a main chain composed of galactose and glucose and a side chain composed of glucose. It has a group.

Fermented cellulose is cellulose produced by cellulose-producing bacteria. Cellulose-producing bacteria include, for example, bacteria belonging to the genus Acetobacter, Pseudomonas, Agrobacterium, and the like, preferably belonging to the genus Acetobacter. In addition, in the present invention, it is possible to use commercially available products.

In the present invention, the use of the above specific polysaccharides having emulsifying power makes it possible to reduce the use of egg yolk, which has been conventionally used as an emulsifier. By suppressing the use of egg yolk, the acidic emulsified liquid seasoning can easily feel the original fresh flavor of grated vegetables. Therefore, the acidic emulsified liquid seasoning of the present invention preferably has an egg yolk content of 0.1% by mass or less, more preferably 0.01% by mass or less, and does not contain egg yolk. is more preferred.

The content of the polysaccharide is 0.001% by mass or more with respect to the total amount of the acidic emulsified liquid seasoning, so that the original fresh flavor of grated vegetables can be easily felt, and the acidic emulsified liquid seasoning can be preserved even after storage. A stable emulsified state can be maintained. If the polysaccharide content is less than 0.001%, oil separation occurs, making it difficult to maintain a stable emulsified state. Further, it is preferably 0.005% by mass or more, more preferably 0.01% by mass or more, and is 0.80% by mass or less, preferably 0.70% by mass or less, more preferably It is 0.50% by mass or less. If the blending amount of the polysaccharide is within the above range, the original fresh flavor of grated vegetables can be easily felt, and the acidic emulsified liquid seasoning can maintain a stable emulsified state even after storage. In addition, the blending amount of polysaccharides is the total content of them when two or more of them are used together.

(Blending ratio of polysaccharide and edible oil)
In the acidic emulsified liquid seasoning of the present invention, the content ratio of polysaccharide to edible oil (polysaccharide/edible oil) (mass ratio) is preferably 0.001 or more, more preferably 0.002 or more, and , preferably 0.04 or less, more preferably 0.03 or less. If the content ratio of the polysaccharide to the edible oil is within the above range, the original fresh flavor of grated vegetables can be felt strongly, and a stable emulsified state can be maintained even during storage.

(grated vegetables)
Vegetables used in the acidic emulsified liquid seasoning of the present invention are not particularly limited, but include onions, green onions, garlic, Japanese radish, ginger, Japanese ginger, watercress, parsley, celery, perilla, leeks, mitsuba, basil, lemongrass, fennel, Flavored vegetables such as wasabi can be mentioned. These vegetables may be used alone or in combination of two or more. Among these flavored vegetables, it is preferable to use onions. In particular, the use of grated onion makes it easier to maintain a stable emulsified state during storage even if the median diameter of the oil droplets of the acidic emulsified liquid seasoning is larger than in the past.

In the present invention, the above vegetables are used after being treated by conventionally known methods such as grating, pulverizing, shredding, and chopping. The "grated vegetables" of the present invention include not only grated vegetables but also pastes and fine flakes.

The amount of grated vegetables is preferably 5% by mass or more, more preferably 7% by mass or more, and even more preferably 10% by mass or more, relative to the total amount of the acidic emulsified liquid seasoning. , preferably 30% by mass or less, more preferably 25% by mass or less, and even more preferably 20% by mass or less. If the amount of grated vegetables is within the above range, the acidic emulsified liquid seasoning can maintain a stable emulsified state even after storage while having the original fresh flavor of grated vegetables.

(thickener)
The acidic emulsified liquid seasoning of the present invention may further contain a thickening agent other than the above polysaccharides for viscosity adjustment. Thickeners other than the above polysaccharides include, for example, xanthan gum, carrageenan, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic, with xanthan gum being preferred.

The amount of the thickening agent other than the above polysaccharides is preferably 1.0% by mass or less, more preferably 0.8% by mass or less, and still more preferably, relative to the total amount of the acidic emulsified liquid seasoning. is 0.5% by mass or less, still more preferably 0.3% by mass or less, preferably 0.01% by mass or more, more preferably 0.03% by mass or more, and still more preferably is 0.05% by mass or more. If the blending amount of the thickener other than the polysaccharide is within the above range, the acidic emulsified liquid seasoning can maintain a stable emulsified state even after storage.

(acid material)
The acidic emulsified liquid seasoning of the present invention can be made into an acidic liquid seasoning by blending an acid material. The pH of the acidic emulsified liquid seasoning of the present invention is not particularly limited. is 6.5 or less, more preferably 5.5 or less, and still more preferably 4.6 or less. If the pH is within the above range, the flavor of the seasoning as a whole can be enhanced by the sourness.

Examples of acid materials include organic acids such as vinegar (acetic acid), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, and succinic acid, salts thereof, and inorganic acids such as phosphoric acid and hydrochloric acid. and salts thereof, lemon juice, apple juice, orange juice, lactic acid-fermented milk and the like can be used.

The blending amount of the acid material can be appropriately adjusted according to the target pH. For example, when vinegar (acidity 4%) is used as the acid material, the amount of vinegar is preferably 5% by mass or more, more preferably 10% by mass or more, and still more preferably 13% by mass or more. Also, it is preferably 30% by mass or less, more preferably 25% by mass or less, and still more preferably 20% by mass or less. If the blending amount of the vinegar is within the above range, the flavor of the entire seasoning can be enhanced by the sourness without adversely affecting the original fresh flavor of grated vegetables.

(Other raw materials)
In addition to the raw materials described above, the acidic emulsified liquid seasoning of the present invention can contain, as appropriate, various raw materials commonly used in liquid seasonings within a range that does not impair the effects of the present invention. Seasonings such as soy sauce, mirin, salt, sesame, monosodium glutamate, and bouillon; sugars such as glucose, fructose, sucrose, maltose, oligosaccharides and trehalose; spices such as mustard powder and pepper; lecithin, lysolecithin, glycerin fatty acid Examples include emulsifiers other than processed starch such as esters, polyglycerin fatty acid esters, and sucrose fatty acid esters, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents.

<Method for producing acidic emulsified liquid seasoning>
An example of the method for producing the acidic emulsified liquid seasoning of the present invention will be described. For example, first, fresh water, grated vegetables, polysaccharides, thickeners other than polysaccharides, acid materials, seasonings, and other water-phase raw materials are mixed to prepare the water phase. Subsequently, while stirring this aqueous phase with a mixer or the like, edible oils and fats, which are the raw materials of the oil phase, are added to coarsely emulsify. A liquid seasoning in which the phase is emulsified and dispersed can be obtained.

For the production of the acidic emulsified liquid seasoning of the present invention, an apparatus commonly used for the production of emulsified foods can be used. Examples of such devices include general stirrers, stick mixers, stand mixers, homomixers and the like. Examples of the shape of the stirring blades of the stirrer include propeller blades, turbine blades, paddle blades, and anchor blades.

EXAMPLES The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention should not be construed as being limited to the contents of the following examples.

<Production example of acidic emulsified liquid seasoning>
[Examples 1 to 20, Comparative Examples 1 to 5]
According to the blending ratios shown in Tables 1 and 2, the acidic emulsified liquid seasoning of the present invention was produced. Specifically, first, vinegar (acidity 4%), grated onion, garlic paste, soy sauce, sesame paste, sugar, salt, xanthan gum, polysaccharides (welan gum, succinoglycan, fermented cellulose), sodium glutamate were placed in a stirring tank. , and fresh water were added and uniformly mixed to prepare an aqueous phase. Next, the obtained water phase is put into a mixer, and then, while stirring, the edible oil (rapeseed oil), which is the oil phase, is added and emulsified to produce an acidic emulsified liquid seasoning containing grated vegetables. did. In addition, in Comparative Examples 1, 3, and 5, egg yolk was added to the aqueous phase at the mixing ratios shown in Table 1. The content of grated vegetables shown in Tables 1 and 2 is the sum of the content of grated onion and the content of garlic paste. The pH of all the acidic emulsified liquid seasonings was within the range of 3.6 or more and 4.6 or less.

(Measurement of median diameter of oil droplets)
The acidic emulsified liquid seasoning obtained above was analyzed using a laser diffraction particle size distribution measuring device "particle size distribution meter MT3300EXII (manufactured by Nikkiso Co., Ltd.)" under analysis conditions: volume basis, non-spherical shape, refractive index of 1.6. , the median diameter (the particle diameter at which the cumulative frequency reaches 50%) was measured. The measurement results are shown in Tables 1 and 2.

(Measurement of viscosity)
Regarding the acidic emulsified liquid seasoning obtained above, when the viscosity is less than 0.7 Pa·s using a BH type viscometer at a product temperature of 25°C and a rotation speed of 10 rpm: Rotor No. 1, 0. 7 Pa s or more and less than 2.8 Pa s: Rotor No. 2, 2.8 Pa s or more and less than 7 Pa s: Rotor No. 3, 7 Pa s or more: Rotor No. 4 , was calculated from the value when the reading stabilized after the start of measurement. All of the acidic emulsified liquid seasonings had viscosities of 1.0 Pa·s or more and 20 Pa·s or less.

(Sensory evaluation of flavor)
For the acidic emulsified liquid seasonings obtained above, the flavor was sensory evaluated by a panel trained according to the following criteria. The evaluation results are shown in Tables 1 and 2. If the evaluation is 3 points or more, it can be said that the result is good.
[Evaluation criteria]
5: The original fresh flavor of the grated vegetables was perceived very strongly.
4: The original fresh flavor of grated vegetables was felt strongly.
3: The original fresh flavor of grated vegetables was felt.
2: The original fresh flavor of grated vegetables was felt slightly, but was not sufficient.
1: The original fresh flavor of grated vegetables could not be sensed so much.

(Emulsified state)
The emulsified state of the acidic emulsified liquid seasoning obtained above was visually evaluated after a one-day storage test at 55°C. As a result, the acidic emulsified liquid seasonings of Examples 1 to 20 maintained good emulsified conditions, with absolutely no syneresis or separation observed.

The acidic emulsified liquid seasoning containing welan gum as the polysaccharide of Examples 1 to 4 feels the original fresh flavor of grated vegetables, or feels strong or very strong, and the emulsified state is after the storage test. No syneresis or separation was confirmed at all, and it was kept unchanged from immediately after production.
The acidic emulsified liquid seasonings containing succinoglycan as a polysaccharide in Examples 5 to 8 had a fresh flavor inherent in grated vegetables, or had a strong or very strong flavor. Even if there was, no syneresis or separation could be confirmed at all, and it was kept as it was immediately after production.
The acidic emulsified liquid seasonings containing fermented cellulose as the polysaccharide of Examples 9 to 12 have a strong or very strong fresh flavor inherent in grated vegetables, and the emulsified state shows no syneresis or syneresis even after the storage test. Separation could not be confirmed at all, and remained unchanged immediately after production.
On the other hand, the acidic emulsified liquid seasonings of Comparative Examples 1, 3, and 5 contained egg yolk, and the median diameter of the oil droplets was too small. but not enough.
The acidic emulsified liquid seasonings of Comparative Examples 2 and 4 contained too much polysaccharide, so that the original fresh flavor of grated vegetables could not be felt.
The acidic emulsified liquid seasonings containing two or more of welan gum, succinoglycan, and fermented cellulose as polysaccharides of Examples 13 to 20 had a fresh flavor inherent in grated vegetables that was not very strong, and was not emulsified. Even after the storage test, syneresis and separation could not be confirmed at all, and it was kept unchanged from immediately after production.

Claims (6)

An acidic emulsified liquid seasoning containing 1% by mass or more and 40% by mass or less of edible oil, a polysaccharide, a thickener other than the polysaccharide , and grated vegetables,
The content of the grated vegetables is 5% by mass or more and 30% by mass or less with respect to the total amount of the acidic emulsified liquid seasoning,
The polysaccharide is at least one selected from the group consisting of welan gum, succinoglycan, and fermented cellulose,
The content of the polysaccharide is 0.001% by mass or more and 0.80% by mass or less with respect to the total amount of the acidic emulsified liquid seasoning,
The thickener is xanthan gum,
The content of the thickener is 0.01% by mass or more and 0.5% by mass or less with respect to the total amount of the acidic emulsified liquid seasoning,
In the acidic emulsified liquid seasoning, the oil phase is dispersed in the water phase in the form of oil droplets, and the median diameter of the oil droplets is 15 μm or more and 50 μm or less.
Acidic emulsified liquid seasoning. The median diameter of the oil droplets is 20 μm or more and 40 μm or less,
The acidic emulsified liquid seasoning according to claim 1. The content ratio of the polysaccharide to the edible oil is 0.001 or more and 0.04 or less,
The acidic emulsified liquid seasoning according to claim 1 or 2. characterized in that the grated vegetables comprise grated onions,
The acidic emulsified liquid seasoning according to any one of claims 1 to 3 . The content of egg yolk is 0.1% by mass or less with respect to the total amount of the acidic emulsified liquid seasoning,
The acidic emulsified liquid seasoning according to any one of claims 1 to 4 . characterized in that the acidic emulsified liquid seasoning does not contain egg yolk,
The acidic emulsified liquid seasoning according to any one of claims 1 to 4 .