JP7228728B1 - ACID OIL-IN-WATER EMULSIFIED FOOD, PACKAGED FOOD, AND METHOD FOR PRODUCING SAME - Google Patents
ACID OIL-IN-WATER EMULSIFIED FOOD, PACKAGED FOOD, AND METHOD FOR PRODUCING SAME Download PDFInfo
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- JP7228728B1 JP7228728B1 JP2022071148A JP2022071148A JP7228728B1 JP 7228728 B1 JP7228728 B1 JP 7228728B1 JP 2022071148 A JP2022071148 A JP 2022071148A JP 2022071148 A JP2022071148 A JP 2022071148A JP 7228728 B1 JP7228728 B1 JP 7228728B1
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- water emulsified
- mass
- acidic oil
- emulsified food
- acid
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
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- 239000001341 hydroxy propyl starch Substances 0.000 description 1
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- 239000008101 lactose Substances 0.000 description 1
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- 235000020640 mackerel Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
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- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- 150000007522 mineralic acids Chemical class 0.000 description 1
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- 235000010460 mustard Nutrition 0.000 description 1
- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 235000020636 oyster Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
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- 235000015277 pork Nutrition 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000019260 propionic acid Nutrition 0.000 description 1
- IUVKMZGDUIUOCP-BTNSXGMBSA-N quinbolone Chemical compound O([C@H]1CC[C@H]2[C@H]3[C@@H]([C@]4(C=CC(=O)C=C4CC3)C)CC[C@@]21C)C1=CCCC1 IUVKMZGDUIUOCP-BTNSXGMBSA-N 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 235000011044 succinic acid Nutrition 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
【課題】糖本来の自然な甘さを感じることができる酸性水中油型乳化食品の提供。【解決手段】本発明は、不揮発性酸、三糖以下の糖及び／又は高甘味度甘味料、乳化剤、並びに食用油脂を含有する酸性水中油型乳化食品であって、前記不揮発性酸の含有量が、前記酸性水中油型乳化食品の全量に対して、０．０１質量％以上１．８質量％以下であり、揮発性酸の含有量の前記不揮発性酸の含有量に対する質量比が０．０２０未満であることを特徴とする。【選択図】なし[Problem] To provide an acidic oil-in-water emulsified food that allows you to feel the natural sweetness of sugar. [Solution] The present invention is an acidic oil-in-water emulsified food containing a non-volatile acid, a sugar of trisaccharide or less and/or a high-intensity sweetener, an emulsifier, and an edible oil or fat, the food containing the non-volatile acid. The amount is 0.01% by mass or more and 1.8% by mass or less based on the total amount of the acidic oil-in-water emulsified food, and the mass ratio of the volatile acid content to the nonvolatile acid content is 0. It is characterized by being less than .020. [Selection diagram] None
Description
本発明は、酸性水中油型乳化食品に関し、詳細には、少なくとも不揮発性酸を含有する酸性水中油型乳化食品に関する。また、本発明は、当該酸性水中油型乳化食品と具材とを含む容器詰め食品およびその製造方法に関する。 TECHNICAL FIELD The present invention relates to an acidic oil-in-water emulsified food, and more particularly to an acidic oil-in-water emulsified food containing at least a non-volatile acid. The present invention also relates to a container-packed food containing the acidic oil-in-water emulsified food and ingredients, and a method for producing the same.
従来、マヨネーズ等の酸性水中油型乳化食品は、多量の食用油脂を含有し、主要な酸性原料として食酢を含有するものが一般的であった。主要な酸性原料として食酢（酢酸）を含む酸性水中油型乳化食品は、酸味が強く、フレッシュな味わいを有するものであり、消費者に好まれていた。 Conventionally, acidic oil-in-water emulsified foods such as mayonnaise generally contain a large amount of edible oil and vinegar as a main acidic raw material. Acidic oil-in-water emulsified foods containing vinegar (acetic acid) as a main acidic raw material have a strong acidity and a fresh taste, and have been favored by consumers.
例えば、特許文献１には、主要な乳化剤として大豆蛋白質を、また主要な酸性原料として食酢を使用し、更に他の水性原料および多量の食用油脂を使用して水中油型乳化食品を製造するに際して、不揮発性有機酸および核酸系調味料を併用添加することを特徴とする水中油型乳化食品の製造方法が開示されている。 For example, in Patent Document 1, soybean protein is used as a main emulsifier, vinegar is used as a main acidic raw material, and other aqueous raw materials and a large amount of edible oil are used to produce oil-in-water emulsified foods. , a method for producing an oil-in-water emulsified food characterized by the combined addition of a non-volatile organic acid and a nucleic acid-based seasoning.
しかし、特許文献１のように主要な酸性原料として食酢（酢酸）等の揮発性酸を用いた場合、水中油型乳化食品は糖本来の自然な甘さが十分に感じられないという課題を知見した。 However, as in Patent Document 1, when a volatile acid such as vinegar (acetic acid) is used as the main acidic raw material, the oil-in-water emulsified food has a problem that the natural sweetness of sugar cannot be felt sufficiently. bottom.
本発明は、上記の課題に鑑みてなされたものであり、揮発性酸の含有量が少ない酸性水中油型乳化食品であって、糖本来の自然な甘さを感じることができる酸性水中油型乳化食品を提供することにある。 The present invention has been made in view of the above problems, and is an acidic oil-in-water emulsified food with a low volatile acid content, in which the natural sweetness of sugar can be felt. To provide an emulsified food.
本発明者等は、上記課題を解決するために鋭意検討した結果、驚くべきことに、不揮発性酸、三糖以下の糖及び／又は高甘味度甘味料、乳化剤、並びに食用油脂を含有する酸性水中油型乳化食品において、揮発性酸の含有量の不揮発性酸の含有量に対する質量比を調節することによって、上記課題を解決できることを知見した。本発明者等は、当該知見に基づいて、本発明を完成するに至った。 As a result of intensive studies to solve the above-mentioned problems, the present inventors surprisingly found an acidic acid containing a non-volatile acid, a trisaccharide or less sugar and/or a high-intensity sweetener, an emulsifier, and an edible oil and fat. It has been found that the above problems can be solved by adjusting the mass ratio of the volatile acid content to the non-volatile acid content in the oil-in-water emulsified food. The present inventors have completed the present invention based on this finding.
すなわち、本発明の一態様によれば、以下の発明が提供される。
［１］ 不揮発性酸、三糖以下の糖及び／又は高甘味度甘味料、乳化剤、並びに食用油脂を含有する酸性水中油型乳化食品であって、
前記不揮発性酸の含有量が、前記酸性水中油型乳化食品の全量に対して、０．０１質量％以上１．８質量％以下であり、
揮発性酸の含有量の前記不揮発性酸の含有量に対する質量比が０．０２０未満であることを特徴とする、
酸性水中油型乳化食品。
［２］ 前記揮発性酸の含有量が、前記酸性水中油型乳化食品の全量に対して、０．００１質量％未満であることを特徴とする、
［１］に記載の酸性水中油型乳化食品。
［３］ 前記不揮発性酸が、リン酸、クエン酸、乳酸、リンゴ酸、グルコン酸、及びフマル酸からなる群より選択される少なくとも１種を含むことを特徴とする、
［１］または［２］に記載の酸性水中油型乳化食品。
［４］ 前記揮発性酸が、酢酸を含むことを特徴とする、
［１］～［３］のいずれかに記載の酸性水中油型乳化食品。
［５］ 前記不揮発性酸の含有量の前記三糖以下の糖の含有量に対する質量比が、０．００１以上０．５０以下であることを特徴とする、
［１］～［４］のいずれかに記載の酸性水中油型乳化食品。
［６］ 前記不揮発性酸の含有量の前記高甘味度甘味料の含有量に対する質量比が、１以上１００以下であることを特徴とする、
［１］～［５］のいずれかに記載の酸性水中油型乳化食品。
［７］ ［１］～［６］のいずれかに記載の酸性水中油型乳化食品と具材とを含む容器詰め食品であって、
ｐＨが３．０以上７．０以下であることを特徴とする、
容器詰め食品。
［８］ ［１］～［６］のいずれかに記載の酸性水中油型乳化食品と具材とを含む容器詰め食品の製造方法であって、
前記酸性水中油型乳化食品、具材、及び追加の不揮発性酸を混合することを特徴とする、
容器詰め食品の製造方法。
That is, according to one aspect of the present invention, the following invention is provided.
[1] An acidic oil-in-water emulsified food containing a non-volatile acid, a trisaccharide or less sugar and/or a high-intensity sweetener, an emulsifier, and an edible oil,
The content of the non-volatile acid is 0.01% by mass or more and 1.8% by mass or less with respect to the total amount of the acidic oil-in-water emulsified food,
characterized in that the mass ratio of the volatile acid content to the non-volatile acid content is less than 0.020,
Acidic oil-in-water emulsified food.
[2] The content of the volatile acid is less than 0.001% by mass with respect to the total amount of the acidic oil-in-water emulsified food,
The acidic oil-in-water emulsified food according to [1].
[3] The nonvolatile acid contains at least one selected from the group consisting of phosphoric acid, citric acid, lactic acid, malic acid, gluconic acid, and fumaric acid.
The acidic oil-in-water emulsified food according to [1] or [2].
[4] characterized in that the volatile acid contains acetic acid,
The acidic oil-in-water emulsified food according to any one of [1] to [3].
[5] characterized in that the mass ratio of the content of the nonvolatile acid to the content of the trisaccharide or lower sugar is 0.001 or more and 0.50 or less,
The acidic oil-in-water emulsified food according to any one of [1] to [4].
[6] The mass ratio of the content of the non-volatile acid to the content of the high-intensity sweetener is 1 or more and 100 or less,
The acidic oil-in-water emulsified food according to any one of [1] to [5].
[7] A packaged food containing the acidic oil-in-water emulsified food according to any one of [1] to [6] and ingredients,
characterized in that the pH is 3.0 or more and 7.0 or less,
packaged food.
[8] A method for producing a packaged food containing the acidic oil-in-water emulsified food according to any one of [1] to [6] and ingredients,
characterized by mixing the acidic oil-in-water emulsified food, ingredients, and an additional non-volatile acid,
A method for producing packaged food.
本発明によれば、糖本来の自然な甘さを感じることができる酸性水中油型乳化食品を提供することができる。また、当該酸性水中油型乳化食品を用いた容器詰め食品及びその製造方法を提供することができる。このような酸性水中油型乳化食品及び容器詰め食品は消費者の食欲を惹起することができ、酸性水中油型乳化食品及び容器詰め食品のさらなる市場拡大が期待できる。 According to the present invention, it is possible to provide an acidic oil-in-water emulsified food in which the natural sweetness inherent in sugar can be felt. Also, a packaged food using the acidic oil-in-water emulsified food and a method for producing the same can be provided. Such acidic oil-in-water emulsified foods and packaged foods can stimulate the appetite of consumers, and further expansion of the market for acidic oil-in-water emulsified foods and packaged foods can be expected.
＜酸性水中油型乳化食品＞
本発明の酸性水中油型乳化食品は、少なくとも、不揮発性酸、三糖以下の糖及び／又は高甘味度甘味料、乳化剤、並びに食用油脂を含有するものであり、揮発性酸、増粘剤及び他の原料等をさらに含んでもよい。
<Acidic oil-in-water emulsified food>
The acidic oil-in-water emulsified food of the present invention contains at least a non-volatile acid, a trisaccharide or less sugar and/or a high-intensity sweetener, an emulsifier, and an edible fat, and a volatile acid and a thickener. and other raw materials may be further included.
水中油型乳化食品とは、油脂が油滴として水相中に略均一に分散し、水中油型に乳化された食品である。本発明の酸性水中油型乳化食品は、特に限定されず、マヨネーズ様調味料、ドレッシング、ソース、タレ、及びこれらに類する他の食品が挙げられ、マヨネーズ様調味料が好ましい。なお、本発明におけるマヨネーズ様調味料には、食品表示基準で定めるマヨネーズ（水分含有量：３０質量％以下、食用油脂含有量：６５質量％以上）と類似の性状（例えば、味、外観、主原料等）を有しながら成分組成が食品表示基準に合致しない類似商品群が含まれる。 An oil-in-water emulsified food is a food in which fats and oils are substantially uniformly dispersed in an aqueous phase as oil droplets and emulsified into an oil-in-water type. The acidic oil-in-water emulsified food of the present invention is not particularly limited, and includes mayonnaise-like seasonings, dressings, sauces, sauces, and other similar foods, with mayonnaise-like seasonings being preferred. In addition, the mayonnaise-like seasoning in the present invention has similar properties (e.g., taste, appearance, main Ingredients, etc.), but the component composition does not meet food labeling standards.
（酸性水中油型乳化食品の水分含有量）
水中油型乳化食品の水分含有量は、特に限定されないが、例えば、５．０質量％以上８０質量％以下であり、下限値はより好ましくは１０質量％以上であり、さらに好ましくは２０質量％以上であり、さらにより好ましくは３０質量％以上であり、また、上限値はより好ましくは７５質量％以下であり、さらに好ましくは７０質量％以下であり、さらにより好ましくは６５質量％以下である。本発明においては、水中油型乳化食品の水分含有量を上記範囲内まで高めて、食用油脂の含有量を減らしても、糖本来の自然な甘さを感じることができる。
(Water content of acidic oil-in-water emulsified food)
The water content of the oil-in-water emulsified food is not particularly limited. more preferably 30% by mass or more, and the upper limit is more preferably 75% by mass or less, still more preferably 70% by mass or less, and even more preferably 65% by mass or less. . In the present invention, even if the water content of the oil-in-water emulsified food is increased to within the above range and the content of edible oil is reduced, the natural sweetness inherent in sugar can be felt.
（酸性水中油型乳化食品のｐＨ）
酸性水中油型乳化食品のｐＨは、特に限定されないが、例えば、１．０以上５．０以下であり、下限値は好ましくは１．２以上であり、より好ましくは１．４以上であり、上限値は好ましくは４．８以下であり、より好ましくは４．６以下である。酸性水中油型乳化食品のｐＨが上記範囲内であれば、酸性水中油型乳化食品の微生物発生を制御して保存性を高めながら、酸性水中油型乳化食品の風味のバランスを良好にすることができる。本発明においては、不揮発性酸及び揮発性酸の種類や配合量を調節することで、酸性水中油型乳化食品のｐＨを上記の好適な数値範囲に調整することができる。なお、酸性水中油型乳化食品のｐＨの値は、１気圧、品温２０℃とした時に、ｐＨ測定器（株式会社堀場製作所製卓上型ｐＨメータＦ－７２）を用いて測定した値である。
(pH of acidic oil-in-water emulsified food)
The pH of the acidic oil-in-water emulsified food is not particularly limited, but is, for example, 1.0 or more and 5.0 or less. The upper limit is preferably 4.8 or less, more preferably 4.6 or less. When the pH of the acidic oil-in-water emulsified food is within the above range, the acidic oil-in-water emulsified food is controlled in terms of microbial growth to improve its preservability, while improving the flavor balance of the acidic oil-in-water emulsified food. can be done. In the present invention, the pH of the acidic oil-in-water emulsified food can be adjusted to the preferred numerical range by adjusting the types and blending amounts of the non-volatile acid and the volatile acid. The pH value of the acidic oil-in-water emulsified food is a value measured using a pH measuring device (desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and a product temperature of 20 ° C. .
（不揮発性酸）
不揮発性酸は、特に限定されず従来公知の食品用の不揮発性酸を用いることができる。不揮発性酸としては、例えば、リン酸、クエン酸、乳酸、リンゴ酸、グルコン酸、フマル酸及びコハク酸からなる群から選択される少なくとも１種を用いることが好ましい。これらの不揮発性酸を添加することで、酸性水中油型乳化食品の微生物発生を制御して保存性を高めながら、酸性水中油型乳化食品は糖本来の自然な甘さを感じることができる。
(Non-volatile acid)
The non-volatile acid is not particularly limited, and conventionally known non-volatile acids for food can be used. As the non-volatile acid, it is preferable to use, for example, at least one selected from the group consisting of phosphoric acid, citric acid, lactic acid, malic acid, gluconic acid, fumaric acid and succinic acid. By adding these non-volatile acids, the acidic oil-in-water emulsified food can feel the natural sweetness inherent in sugar while controlling the microbial growth of the acidic oil-in-water emulsified food and improving the preservability.
不揮発性酸の含有量は、酸性水中油型乳化食品の全量に対して、０．０１質量％以上１．８質量％以下であり、下限値はより好ましくは０．０２質量％以上であり、さらに好ましくは０．０５質量％以上であり、さらにより好ましくは０．０８質量％以上であり、また、上限値はより好ましくは１．５質量％以下であり、さらに好ましくは１．２質量％以下であり、さらにより好ましくは１．０質量％以下である。不揮発性酸の含有量が上記範囲内であれば、酸性水中油型乳化食品の微生物発生を制御して保存性をより高めながら、酸性水中油型乳化食品は糖本来の自然な甘さを感じることができる。 The content of the non-volatile acid is 0.01% by mass or more and 1.8% by mass or less with respect to the total amount of the acidic oil-in-water emulsified food, and the lower limit is more preferably 0.02% by mass or more, More preferably 0.05% by mass or more, still more preferably 0.08% by mass or more, and the upper limit is more preferably 1.5% by mass or less, still more preferably 1.2% by mass or less, and more preferably 1.0% by mass or less. If the content of the non-volatile acid is within the above range, the acidic oil-in-water emulsified food can feel the natural sweetness of sugar while controlling the microbial growth of the acidic oil-in-water emulsified food and further enhancing the preservability. be able to.
（揮発性酸）
揮発性酸は、特に限定されず従来公知の食品用の揮発性酸を用いることができる。揮発性酸としては、例えば、酢酸、プロピオン酸等の有機酸や、塩酸、塩素酸、硝酸等の無機酸が挙げられる。これらの中でも、酢酸を用いることが好ましい。
(volatile acid)
The volatile acid is not particularly limited, and conventionally known volatile acids for food can be used. Volatile acids include, for example, organic acids such as acetic acid and propionic acid, and inorganic acids such as hydrochloric acid, chloric acid and nitric acid. Among these, it is preferable to use acetic acid.
揮発性酸の含有量は、酸性水中油型乳化食品の全量に対して、好ましくは０．００１質量％未満であり、より好ましくは０．０００９質量％以下である。好ましい態様によれば、酸性水中油型乳化食品は、揮発性酸を含まなくてもよい。揮発性酸の含有量が上記範囲内であれば、酸性水中油型乳化食品の微生物発生を制御して保存性を高めながら、酸性水中油型乳化食品は糖本来の自然な甘さを感じることができる。
揮発性酸の含有量の不揮発性酸の含有量に対する質量比は、０．０２０未満であり、好ましくは０．０１５以下であり、より好ましくは０．０１０以下であり、さらに好ましくは０．００８以下である。揮発性酸の含有量の不揮発性酸の含有量に対する質量比が上記範囲内であれば、酸性水中油型乳化食品の微生物発生を制御して保存性を高めながら、酸性水中油型乳化食品は糖本来の自然な甘さを感じることができる。
The content of the volatile acid is preferably less than 0.001% by mass, more preferably 0.0009% by mass or less, relative to the total amount of the acidic oil-in-water emulsified food. According to a preferred embodiment, the acidic oil-in-water emulsified food may be free of volatile acids. If the content of the volatile acid is within the above range, the acidic oil-in-water emulsified food can feel the natural sweetness of sugar while controlling the microbial growth of the acidic oil-in-water emulsified food and enhancing the preservability. can be done.
The mass ratio of the volatile acid content to the non-volatile acid content is less than 0.020, preferably 0.015 or less, more preferably 0.010 or less, and still more preferably 0.008. It is below. If the mass ratio of the content of the volatile acid to the content of the non-volatile acid is within the above range, the acidic oil-in-water emulsified food can be produced while controlling the microbial development of the acidic oil-in-water emulsified food to improve its storage stability. You can feel the natural sweetness of sugar.
（三糖以下の糖）
三糖以下の糖は、特に限定されず従来公知の食品用の三糖以下の糖を用いることができる。三糖以下の糖としては、例えば、スクロース、フルクトース、グルコース、ラクトース、マルトース、及びトレハロース等が挙げられる。これらの中でも、スクロース、フルクトース、及びグルコースからなる群から選択される少なくとも１種を用いることが好ましい。
(sugars less than or equal to trisaccharides)
The trisaccharide or lower sugar is not particularly limited, and conventionally known food grade sugars lower than trisaccharide can be used. Examples of trisaccharides and lower sugars include sucrose, fructose, glucose, lactose, maltose, and trehalose. Among these, it is preferable to use at least one selected from the group consisting of sucrose, fructose and glucose.
三糖以下の糖の含有量は、酸性水中油型乳化食品の全量に対して、好ましくは１質量％以上３０質量％以下であり、下限値はより好ましくは３質量％以上であり、さらに好ましくは５質量％以上であり、また、上限値はより好ましくは２７質量％以下であり、さらに好ましくは２５質量％以下であり、さらに好ましくは２２質量％以下である。三糖以下の糖の含有量が上記範囲内であれば、酸性水中油型乳化食品の微生物発生を制御して保存性を高めながら、酸性水中油型乳化食品は糖本来の自然な甘さを感じることができる。
不揮発性酸の含有量の三糖以下の糖の含有量に対する質量比は、好ましくは０．００１以上０．５０以下であり、下限値はより好ましくは０．００２以上であり、さらに好ましくは０．００３以上であり、さらにより好ましくは０．００５以上であり、また、上限値はより好ましくは０．４０以下であり、さらに好ましくは０．３０以下であり、さらにより好ましくは０．２０以下である。不揮発性酸の含有量の三糖以下の糖の含有量に対する質量比が上記範囲内であれば、酸性水中油型乳化食品の微生物発生を制御して保存性を高めながら、酸性水中油型乳化食品は糖本来の自然な甘さを感じることができる。
The content of trisaccharides or less is preferably 1% by mass or more and 30% by mass or less, and the lower limit is more preferably 3% by mass or more, and still more preferably, based on the total amount of the acidic oil-in-water emulsified food. is 5% by mass or more, and the upper limit is more preferably 27% by mass or less, still more preferably 25% by mass or less, and still more preferably 22% by mass or less. If the content of trisaccharides and lower sugars is within the above range, the acidic oil-in-water emulsified food retains the natural sweetness inherent in sugar while controlling microbial growth in the acidic oil-in-water emulsified food and improving its preservability. can feel.
The mass ratio of the non-volatile acid content to the trisaccharide or lower sugar content is preferably 0.001 or more and 0.50 or less, and the lower limit is more preferably 0.002 or more, and still more preferably 0. 0.003 or more, more preferably 0.005 or more, and the upper limit is more preferably 0.40 or less, still more preferably 0.30 or less, and even more preferably 0.20 or less. is. If the mass ratio of the content of non-volatile acid to the content of trisaccharides or lower sugars is within the above range, acidic oil-in-water emulsification can be achieved while controlling the microbial development of the acidic oil-in-water emulsified food to improve its preservability. Food can feel the natural sweetness of sugar.
（高甘味度甘味料）
高甘味度甘味料は、特に限定されず従来公知の食品用の高甘味度甘味料を用いることができる。高甘味度甘味料としては、例えば、スクラロース及びステビアからなる群から選択される少なくとも１種を用いることが好ましい。
(High intensity sweetener)
The high-intensity sweetener is not particularly limited, and conventionally known high-intensity sweeteners for foods can be used. As the high-intensity sweetener, it is preferable to use, for example, at least one selected from the group consisting of sucralose and stevia.
高甘味度甘味料の含有量は、酸性水中油型乳化食品の全量に対して、好ましくは０．００１質量％以上１．０質量％以下であり、下限値はより好ましくは０．００２質量％以上であり、さらに好ましくは０．００５質量％以上であり、さらにより好ましくは０．０１質量％以上であり、また、上限値はより好ましくは０．５質量％以下であり、さらに好ましくは０．２質量％以下であり、さらにより好ましくは０．１質量％以下である。高甘味度甘味料の含有量が上記範囲内であれば、酸性水中油型乳化食品の微生物発生を制御して保存性を高めながら、酸性水中油型乳化食品は糖本来の自然な甘さを感じることができる。
不揮発性酸の含有量の高甘味度甘味料の含有量に対する質量比は、好ましくは１以上１００以下であり、下限値はより好ましくは２以上であり、さらに好ましくは３以上であり、さらにより好ましくは４以上であり、また、上限値はより好ましくは８０以下であり、さらに好ましくは５０以下であり、さらにより好ましくは２０以下である。不揮発性酸の含有量の高甘味度甘味料の含有量に対する質量比が上記範囲内であれば、酸性水中油型乳化食品の微生物発生を制御して保存性を高めながら、酸性水中油型乳化食品は糖本来の自然な甘さを感じることができる。
The content of the high-intensity sweetener is preferably 0.001% by mass or more and 1.0% by mass or less with respect to the total amount of the acidic oil-in-water emulsified food, and the lower limit is more preferably 0.002% by mass. or more, more preferably 0.005% by mass or more, still more preferably 0.01% by mass or more, and the upper limit is more preferably 0.5% by mass or less, further preferably 0 0.2% by mass or less, and more preferably 0.1% by mass or less. If the content of the high-intensity sweetener is within the above range, the acidic oil-in-water emulsified food retains the natural sweetness inherent in sugar while controlling the microbial development of the acidic oil-in-water emulsified food and improving its preservability. can feel.
The mass ratio of the non-volatile acid content to the high-intensity sweetener content is preferably 1 or more and 100 or less, and the lower limit is more preferably 2 or more, still more preferably 3 or more, and still more. It is preferably 4 or more, and the upper limit is more preferably 80 or less, still more preferably 50 or less, and even more preferably 20 or less. If the mass ratio of the content of the non-volatile acid to the content of the high-intensity sweetener is within the above range, the acidic oil-in-water emulsified food can be produced while controlling the microbial development of the acidic oil-in-water emulsified food to improve its storage stability. Food can feel the natural sweetness of sugar.
（乳化剤）
乳化剤は、特に限定されず従来公知の食品用の乳化剤を用いることができる。乳化剤としては、卵黄を用いることが好ましい。卵黄としては、例えば、生卵黄や、当該生卵黄に殺菌処理、冷凍処理、スプレードライ又はフリーズドライ等の乾燥処理、ホスフォリパーゼＡ１、ホスフォリパーゼＡ２、ホスフォリパーゼＣ、ホスフォリパーゼＤ又はプロテアーゼ等による酵素処理、超臨界二酸化炭素処理等の脱コレステロール処理、食塩又は糖類等の混合処理等の１種又は２種以上の処理を施したもの等が挙げられる。
(emulsifier)
The emulsifier is not particularly limited, and conventionally known food emulsifiers can be used. Egg yolk is preferably used as the emulsifier. Examples of egg yolk include raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or Examples include those subjected to one or more treatments such as enzymatic treatment with protease or the like, decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or sugars, and the like.
乳化剤としては、卵黄以外にも、リン脂質、リゾリン脂質、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、グリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、乳化性澱粉等を用いることができる。これらの乳化剤は１種単独で用いてもよいし、２種以上を併用してもよい。 Emulsifiers other than egg yolk include phospholipids, lysophospholipids, sucrose fatty acid esters, polyglycerin fatty acid esters, glycerin fatty acid esters, propylene glycol fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, emulsifying starch, and the like. can. These emulsifiers may be used individually by 1 type, and may use 2 or more types together.
乳化剤の含有量は、酸性水中油型乳化食品の全量に対して、好ましくは０．１質量％以上１０質量％以下であり、下限値はより好ましくは０．２質量％以上であり、さらに好ましくは０．３質量％以上であり、さらにより好ましくは０．５質量％以上であり、また、上限値はより好ましくは１０質量％以下であり、さらに好ましくは７質量％以下であり、さらにより好ましくは５質量％以下である。乳化剤の含有量が上記範囲内であれば、酸性水中油型乳化食品は乳化状態を維持し易くなる。 The content of the emulsifier is preferably 0.1% by mass or more and 10% by mass or less with respect to the total amount of the acidic oil-in-water emulsified food, and the lower limit is more preferably 0.2% by mass or more, and still more preferably. is 0.3% by mass or more, still more preferably 0.5% by mass or more, and the upper limit is more preferably 10% by mass or less, still more preferably 7% by mass or less, and even more Preferably, it is 5% by mass or less. If the content of the emulsifier is within the above range, the acidic oil-in-water emulsified food will easily maintain the emulsified state.
（増粘剤）
増粘剤は、特に限定されず従来公知の食品用の増粘剤を用いることができる。増粘剤としては、増粘剤としては、加工澱粉及び／又はガム類を用いることができる。これらの増粘剤は１種単独で用いてもよいし、２種以上を併用してもよい。
(thickener)
The thickener is not particularly limited, and conventionally known food thickeners can be used. As a thickener, modified starch and/or gums can be used as the thickener. These thickeners may be used singly or in combination of two or more.
（加工澱粉）
加工澱粉の原料澱粉としては、特に限定されないが、例えば、馬鈴薯澱粉、トウモロコシ澱粉コーンスターチ（例えば、スイートコーン由来、デントコーン由来、ワキシーコーン由来のコーンスターチ）、タピオカ澱粉、サゴ澱粉、甘藷澱粉、小麦澱粉、及び米澱粉等が挙げられる。化学的処理としては、架橋処理、エステル化処理、エーテル化処理、酸化処理等が挙げられ、ヒドロキシプロピルリン酸架橋、アセチル化アジピン酸架橋、及びリン酸架等の架橋処理を行うことが好ましい。物理的処理としてはα化処理、湿熱処理等が挙げられる。好適な加工澱粉としては、例えば、アセチル化アジピン酸架橋澱粉、アセチル化リン酸化架橋澱粉、アセチル化酸化澱粉、オクテニルコハク酸澱粉、酢酸澱粉、酸化澱粉、ヒドロキシプロピル澱粉、ヒドロキシプロピル化リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉、リン酸化澱粉、リン酸架橋澱粉等が挙げられる。
(Processed starch)
The raw material starch of the processed starch is not particularly limited, but for example, potato starch, corn starch cornstarch (e.g., sweet corn-derived, dent corn-derived, waxy corn-derived cornstarch), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch. Examples of the chemical treatment include cross-linking treatment, esterification treatment, etherification treatment, oxidation treatment, etc. Cross-linking treatments such as hydroxypropyl phosphate cross-linking, acetylated adipic acid cross-linking, and phosphoric acid cross-linking are preferably performed. Examples of the physical treatment include alpha treatment, wet heat treatment, and the like. Suitable processed starches include, for example, acetylated adipic acid crosslinked starch, acetylated phosphorylated crosslinked starch, acetylated oxidized starch, octenylsuccinic acid starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate crosslinked starch, Phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, phosphate cross-linked starch and the like can be mentioned.
加工澱粉の含有量は、酸性水中油型乳化食品の全量に対して、好ましくは０．５質量％以上１５質量％以下であり、下限値はより好ましくは１質量％以上であり、さらに好ましくは２質量％以上であり、さらにより好ましくは３質量％以上であり、また、上限値はより好ましくは１２質量％以下であり、より好ましくは１０質量％以下であり、さらにより好ましくは８．０質量％以下である。加工澱粉の含有量が上記範囲内であれば、酸性水中油型乳化食品は乳化状態を維持し易くなる。 The content of processed starch is preferably 0.5% by mass or more and 15% by mass or less, and the lower limit is more preferably 1% by mass or more, and still more preferably 2% by mass or more, more preferably 3% by mass or more, and the upper limit is more preferably 12% by mass or less, more preferably 10% by mass or less, and even more preferably 8.0 % by mass or less. If the content of the modified starch is within the above range, the acidic oil-in-water emulsified food will easily maintain the emulsified state.
（ガム類）
ガム類としては、例えば、キサンタンガム、コンニャクガム、グアーガム、タマリンドシードガム、ローカストビーンガム、ジェランガム、及びアラビアガム等が上げられる。
(Gums)
Examples of gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic.
ガム類の含有量は、酸性水中油型乳化食品の全量に対して、好ましくは０．１質量％以上５．０質量％以下であり、下限値はより好ましくは０．２質量％以上であり、さらに好ましくは０．３質量％以上であり、さらにより好ましくは０．５質量％以上であり、また、上限値はより好ましくは３．０質量％以下であり、より好ましくは２．０質量％以下であり、さらにより好ましくは１．０質量％以下である。ガム類の含有量が上記範囲内であれば、酸性水中油型乳化食品は乳化状態を維持し易くなる。 The content of gums is preferably 0.1% by mass or more and 5.0% by mass or less with respect to the total amount of the acidic oil-in-water emulsified food, and the lower limit is more preferably 0.2% by mass or more. , More preferably 0.3% by mass or more, still more preferably 0.5% by mass or more, and the upper limit is more preferably 3.0% by mass or less, more preferably 2.0% by mass % or less, and more preferably 1.0 mass % or less. If the content of the gums is within the above range, the acidic oil-in-water emulsified food will easily maintain the emulsified state.
（食用油脂）
酸性水中油型乳化食品に用いる食用油脂は、特に限定されず従来公知の食用油脂を用いることができる。食用油脂としては、例えば、菜種油、大豆油、パーム油、綿実油、コーン油、ひまわり油、サフラワー油、胡麻油、オリーブ油、亜麻仁油、米油、椿油、荏胡麻油、グレープシードオイル、ピーナッツオイル、アーモンドオイル、アボカドオイル等の植物油脂、魚油、牛脂、豚脂、鶏脂、又はＭＣＴ（中鎖脂肪酸トリグリセリド）、ジグリセリド、硬化油、エステル交換油等のような化学的あるいは酵素的処理等を施して得られる油脂等を挙げることができる。これらの中でも、菜種油、大豆油、コーン油、パーム油、又はこれらの混合油を用いることが好ましい。
(Edible oils and fats)
Edible oils and fats used in acidic oil-in-water emulsified foods are not particularly limited, and conventionally known edible oils and fats can be used. Edible oils and fats include, for example, rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, camellia oil, perilla sesame oil, grapeseed oil, peanut oil, and almond oil. Oil, vegetable oils such as avocado oil, fish oil, beef tallow, lard, chicken fat, MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, transesterified oil, etc. Chemically or enzymatically treated Obtained oils and fats, etc. can be mentioned. Among these, rapeseed oil, soybean oil, corn oil, palm oil, or mixed oils thereof are preferably used.
食用油脂の含有量は、酸性水中油型乳化食品の全量に対して、健康配慮の観点から、例えば、３質量％以上６０質量％以下であり、下限値は好ましくは５質量％以上であり、より好ましくは１０質量％以上であり、さらに好ましくは１２質量％以上であり、また、上限値は好ましくは５０質量％以下であり、より好ましくは４５質量％以下であり、さらに好ましくは４０質量％以下である。 The content of the edible oil is, for example, 3% by mass or more and 60% by mass or less, and the lower limit is preferably 5% by mass or more, based on the total amount of the acidic oil-in-water emulsified food, from the viewpoint of health considerations. It is more preferably 10% by mass or more, still more preferably 12% by mass or more, and the upper limit is preferably 50% by mass or less, more preferably 45% by mass or less, and still more preferably 40% by mass. It is below.
（他の原料）
酸性水中油型乳化食品は、上述した原料以外に、本発明の効果を損なわない範囲で酸性水中油型乳化食品に通常用いられている各種原料を適宜選択し含有させることができる。例えば、醤油、みりん、食塩、胡麻、グルタミン酸ナトリウム、ブイヨン等の調味料、からし粉、胡椒等の香辛料、アスコルビン酸、ビタミンＥ等の酸化防止剤、静菌剤等が挙げられる。
(Other raw materials)
In addition to the raw materials described above, the acidic oil-in-water emulsified food can contain various raw materials commonly used in acidic oil-in-water emulsified food as appropriate within a range that does not impair the effects of the present invention. Examples include seasonings such as soy sauce, mirin, salt, sesame, sodium glutamate, and bouillon, spices such as mustard powder and pepper, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents.
＜酸性水中油型乳化食品の製造方法＞
本発明の酸性水中油型乳化食品の製造方法の一例について説明する。例えば、まず、清水、不揮発性酸、三糖以下の糖及び／又は高甘味度甘味料、乳化剤、増粘剤、並びに調味料等の他の水相原料を混合して、水相を調製する。続いて、上記で調製した水相に油相原料である食用油脂を注加して粗乳化し、次にせん断力に優れた処理機等で均質化して、水相中に油相を乳化分散させた酸性水中油型乳化食品を得ることができる。
<Method for producing acidic oil-in-water emulsified food>
An example of the method for producing the acidic oil-in-water emulsified food of the present invention will be described. For example, first, the water phase is prepared by mixing other water phase ingredients such as clear water, non-volatile acid, trisaccharide or lower sugar and/or high intensity sweetener, emulsifier, thickener, and seasoning. . Subsequently, edible oils and fats, which are raw materials for the oil phase, are added to the water phase prepared above to coarsely emulsify, and then homogenized with a processor having excellent shearing force to emulsify and disperse the oil phase in the water phase. It is possible to obtain an acidic oil-in-water emulsified food.
本発明の酸性水中油型乳化食品の製造には、通常の酸性水中油型乳化食品の製造に使われる装置を用いることができる。このような装置としては、例えば、一般的な攪拌機、スティックミキサー、スタンドミキサー、ホモミキサー等が挙げられる。撹拌機の撹拌羽形状としては、例えばプロペラ翼、タービン翼、パドル翼、アンカー翼等が挙げられる。 For the production of the acidic oil-in-water emulsified food of the present invention, an apparatus commonly used for producing acidic oil-in-water emulsified food 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.
＜容器詰め食品＞
本発明の容器詰め食品は、上記の酸性水中油型乳化食品と具材とを含むものである。酸性水中油型乳化食品については、上述の通りである。
<Container-packed food>
The container-packed food of the present invention comprises the above acidic oil-in-water emulsified food and ingredients. The acidic oil-in-water emulsified food is as described above.
（具材）
具材としては、植物性の具材および動物性の具材のいずれでも用いることができる。植物性の具材としては、大根、人参、牛蒡、筍、キャベツ、白菜、セロリ、アスパラガス、ほうれん草、小松菜、青梗菜、トマト等の野菜、ジャガイモ、薩摩芋、里芋等の芋類、大豆、小豆、蚕豆、エンドウ豆等の豆類、米、麦、稗、粟等の穀類、リンゴ、モモ、パイナップル等の果実類、椎茸、シメジ、エノキ、ナメコ、松茸等のきのこ類、若布、昆布、ひじき等の海藻等を挙げることができる。また、動物性の具材としては、牛肉、豚肉、鳥肉、羊肉、馬肉、鹿肉、猪肉、山羊肉、兎肉、鯨肉、それらの内臓等の肉類や、鯵、鮎、鰯、鰹、鮭、鯖、鮪等の魚類、鮑、牡蠣、帆立、蛤等の貝類、エビ、カニ、イカ、タコ、ナマコ等の魚介類を挙げることができる。また、ゆで卵、卵焼き、オムレツ等の卵製品、蒲鉾等の練製品やハム・ソーセージ等の畜肉製品、麺類、漬物等の加工食品であってもよい。食用の食品製造原料または素材であれば、これらに限定されない。これらの具材は、１種のみを用いてもよいし、２種以上を混合して用いてもよい。これらの具材の中でも、高圧処理によって硬さ等の物性が変化しにくい植物性の具材を用いることが好ましい。
(Ingredients)
As ingredients, both vegetable ingredients and animal ingredients can be used. Vegetable ingredients include radishes, carrots, burdock, bamboo shoots, cabbage, Chinese cabbage, celery, asparagus, spinach, Japanese mustard spinach, bok choy, tomatoes and other vegetables, potatoes, sweet potatoes, taros and other potatoes, soybeans, adzuki beans. Beans such as silkworm beans and peas, grains such as rice, barley, millet, and millet, fruits such as apples, peaches, and pineapples, mushrooms such as shiitake mushrooms, shimeji mushrooms, hackberry, nameko mushrooms, and matsutake mushrooms, young cloth, kelp, hijiki mushrooms, etc. seaweed and the like. Animal ingredients include beef, pork, chicken, mutton, horse meat, venison, wild boar, goat meat, rabbit meat, whale meat, meat such as their internal organs, horse mackerel, sweetfish, sardine and bonito. , salmon, mackerel and tuna; shellfish such as abalone, oysters, scallops and clams; and seafood such as shrimp, crab, squid, octopus and sea cucumber. Egg products such as boiled eggs, fried eggs, and omelettes, fish cakes such as kamaboko, meat products such as ham and sausages, and processed foods such as noodles and pickles may also be used. It is not limited to these as long as it is an edible food manufacturing raw material or material. Only one kind of these ingredients may be used, or two or more kinds may be mixed and used. Among these ingredients, it is preferable to use vegetable ingredients whose physical properties such as hardness are less likely to change due to high-pressure treatment.
これらの具材は、生の状態で用いてもよいし、茹でる、煮る、焼く、蒸す、揚げる等の加熱・調理を行ったものを用いてもよい。また、これらの具材は、凍結あるいは凍結・解凍処理をしたものを用いることもできる。さらに、これらの具材の形状は、塊でも一口大でもいずれの形状であってもよく、具材の大きさは適宜選択することができる。 These ingredients may be used in a raw state, or may be used after heating and cooking such as boiling, simmering, baking, steaming, and frying. In addition, these ingredients may be frozen or frozen/thawed. Furthermore, the shape of these ingredients may be either a lump or a bite size, and the size of the ingredients can be selected as appropriate.
容器詰め食品としては、例えば、サラダ、ソース、調味料、スープ、煮物等を挙げることができる。 Examples of packaged foods include salads, sauces, seasonings, soups, boiled foods, and the like.
（容器詰め食品のｐＨ）
容器詰め食品のｐＨは、３．０以上７．０以下であり、下限値は好ましくは３．２以上であり、より好ましくは３．５以上であり、上限値は好ましくは６．５以下であり、より好ましくは６．０以下である。容器詰め食品のｐＨが上記範囲内であれば、酸性水中油型乳化食品の微生物発生を制御して保存性を高めながら、容器詰め食品の風味のバランスを良好にすることができる。なお、容器詰め食品のｐＨの値は、１気圧、品温２０℃とした時に、ｐＨ測定器（株式会社堀場製作所製卓上型ｐＨメータＦ－７２）を用いて測定した値である。
(pH of container-packed food)
The pH of the packaged food is 3.0 or more and 7.0 or less, the lower limit is preferably 3.2 or more, more preferably 3.5 or more, and the upper limit is preferably 6.5 or less. Yes, more preferably 6.0 or less. If the pH of the packaged food is within the above range, it is possible to improve the preservability of the acidic oil-in-water emulsified food by controlling microbial growth, while improving the flavor balance of the packaged food. The pH value of the container-packed food is a value measured using a pH measuring device (desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atmospheric pressure and 20°C product temperature.
＜容器詰め食品の製造方法＞
本発明の容器詰め食品の製造方法は、酸性水中油型乳化食品、具材、及び追加の不揮発性酸を混合する工程を含むものである。追加の不揮発性酸については、上述の通りである。追加の不揮発性酸を混合することで、容器詰め食品のｐＨを上記の数値範囲に調節することができる。
<Method for producing container-packed food>
The method for producing a container-packed food of the present invention includes a step of mixing an acidic oil-in-water emulsified food, ingredients, and an additional non-volatile acid. Additional non-volatile acids are described above. By mixing in additional non-volatile acids, the pH of the packaged food can be adjusted to the numerical ranges described above.
本発明の容器詰め食品の製造方法は、上記の混合後の食品を容器に充填する工程をさらに含むものである。食品を容器に充填する方法は、特に限定されず、従来公知の方法により行うことができる。 The method for producing a container-packed food according to the present invention further includes the step of filling a container with the mixed food. The method of filling the container with food is not particularly limited, and conventionally known methods can be used.
以下に、実施例と比較例を挙げて本発明をさらに詳細に説明するが、本発明は以下の実施例の内容に限定して解釈されるものではない。 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.
＜酸性水中油型乳化食品の製造例＞
［実施例１］
表１に記載の配合割合に準じ、酸性水中油型乳化食品を製造した。具体的には、まず、清水、不揮発性酸（リン酸：濃度７５％）、三糖以下の糖（グルコース）、高甘味度甘味料（スクラロース）、キサンタンガム、加工澱粉（トウモロコシ由来）、デキストリン、グルタミン酸ナトリウム、食塩、酵素処理卵黄、及び卵白を均一になるように混合して、水相を調製した。その後、調製した水相に食用油脂（大豆油）を注加し、乳化処理を行って、酸性水中油型乳化食品を調製した。
<Production example of acidic oil-in-water emulsified food>
[Example 1]
An acidic oil-in-water emulsified food was produced according to the blending ratio shown in Table 1. Specifically, first, Shimizu, nonvolatile acid (phosphoric acid: concentration 75%), trisaccharide or lower sugar (glucose), high intensity sweetener (sucralose), xanthan gum, processed starch (derived from corn), dextrin, An aqueous phase was prepared by uniformly mixing sodium glutamate, salt, enzyme-treated egg yolk, and egg white. After that, an edible oil (soybean oil) was added to the prepared aqueous phase and emulsified to prepare an acidic oil-in-water emulsified food.
［実施例２］
リン酸の添加量を０．２０質量％に変更した以外は、実施例１と同様にして酸性水中油型乳化食品を調製した。
[Example 2]
An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of phosphoric acid added was changed to 0.20% by mass.
［実施例３］
清水の量を５４質量％に変更し、リン酸の添加量を０．４０質量％に変更した以外は、実施例１と同様にして酸性水中油型乳化食品を調製した。
[Example 3]
An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of fresh water was changed to 54% by mass and the amount of phosphoric acid added was changed to 0.40% by mass.
［実施例４］
リン酸の添加量を０．０７質量％に変更し、乳酸の添加量を０．０６質量％とし、醸造酢（酢酸１４質量％）の添加量を０．００６質量％とした以外は、実施例１と同様にして酸性水中油型乳化食品を調製した。
[Example 4]
The addition amount of phosphoric acid was changed to 0.07% by mass, the addition amount of lactic acid was changed to 0.06% by mass, and the addition amount of brewed vinegar (14% by mass of acetic acid) was changed to 0.006% by mass. An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1.
［実施例５］
リン酸を添加せず、クエン酸の添加量を０．１質量％とし、リンゴ酸の添加量を０．１質量％とした以外は、実施例１と同様にして酸性水中油型乳化食品を調製した。
[Example 5]
An acidic oil-in-water emulsified food was produced in the same manner as in Example 1, except that phosphoric acid was not added, the amount of citric acid was 0.1% by mass, and the amount of malic acid was 0.1% by mass. prepared.
［実施例６］
リン酸を添加せず、グルコン酸の添加量を０．１質量％とし、フマル酸の添加量を０．１質量％とし、醸造酢（酢酸１４質量％）の添加量を０．００６質量％とした以外は、実施例１と同様にして酸性水中油型乳化食品を調製した。
[Example 6]
No phosphoric acid was added, the amount of gluconic acid was 0.1% by mass, the amount of fumaric acid was 0.1% by mass, and the amount of brewing vinegar (14% by mass of acetic acid) was 0.006% by mass. An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that
［実施例７］
清水の量を７５質量％に変更し、グルコースとスクラロースを添加せず、ステビアの添加量を０．１質量％に変更した以外は、実施例２と同様にして酸性水中油型乳化食品を調製した。
[Example 7]
An acidic oil-in-water emulsified food was prepared in the same manner as in Example 2, except that the amount of fresh water was changed to 75% by mass, glucose and sucralose were not added, and the amount of stevia was changed to 0.1% by mass. bottom.
［実施例８］
清水の量を５８質量％に変更し、スクラロースを添加せず、スクロースの添加量を２質量％とし、フルクトースの添加量を８．２５質量％とし、グルコースの添加量を６質量％に変更した以外は、実施例２と同様にして酸性水中油型乳化食品を調製した。
[Example 8]
The amount of clear water was changed to 58% by mass, no sucralose was added, the amount of sucrose was changed to 2% by mass, the amount of fructose was changed to 8.25% by mass, and the amount of glucose was changed to 6% by mass. Except for this, an acidic oil-in-water emulsified food was prepared in the same manner as in Example 2.
［実施例９］
清水の量を６６質量％に変更し、醸造酢（酢酸１４質量％）の添加量を０．０３質量％とし、フルクトースの添加量を４．５質量％とし、グルコースの添加量を４質量％に変更した以外は、実施例３と同様にして酸性水中油型乳化食品を調製した。
[Example 9]
The amount of fresh water was changed to 66% by mass, the amount of brewed vinegar (14% by mass of acetic acid) was 0.03% by mass, the amount of fructose was 4.5% by mass, and the amount of glucose was 4% by mass. An acidic oil-in-water emulsified food was prepared in the same manner as in Example 3, except that it was changed to
［実施例１０］
リン酸の添加量を０．９３質量％に変更した以外は、実施例３と同様にして酸性水中油型乳化食品を調製した。
[Example 10]
An acidic oil-in-water emulsified food was prepared in the same manner as in Example 3, except that the amount of phosphoric acid added was changed to 0.93% by mass.
［比較例１］
リン酸の添加量は２．６７質量％に変更し、清水の量を５２質量％に変更した以外は、実施例１と同様にして酸性水中油型乳化食品を調製した。
[Comparative Example 1]
An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of phosphoric acid added was changed to 2.67% by mass and the amount of fresh water was changed to 52% by mass.
［比較例２］
清水の量を５４質量％に変更し、クエン酸の添加量を０．５０４質量％に変更し、リンゴ酸の添加量を０．５０４質量％に変更し、醸造酢（酢酸１４質量％）の添加量を０．１８２質量％とした以外は、実施例５と同様にして酸性水中油型乳化食品を調製した。
[Comparative Example 2]
The amount of fresh water was changed to 54% by mass, the amount of citric acid was changed to 0.504% by mass, the amount of malic acid was changed to 0.504% by mass, and the amount of brewed vinegar (14% by mass of acetic acid) was added. An acidic oil-in-water emulsified food was prepared in the same manner as in Example 5, except that the amount added was 0.182% by mass.
（ｐＨ測定）
上記で得られた実施例１～１０及び比較例１～２の酸性水中油型乳化食品について、１気圧、品温２０℃とした時に、ｐＨ測定器（株式会社堀場製作所製卓上型ｐＨメータＦ－７２）を用いてｐＨを測定した。
(pH measurement)
For the acidic oil-in-water emulsified foods of Examples 1 to 10 and Comparative Examples 1 and 2 obtained above, when the pressure was 1 atm and the product temperature was 20 ° C., a pH measuring device (desktop pH meter F manufactured by Horiba, Ltd. -72) was used to measure the pH.
（風味評価）
上記で得られた実施例１～１０及び比較例１～２の酸性水中油型乳化食品について、複数の訓練されたパネルにより、下記の４段階の評価基準で、風味（糖本来の自然な甘さ）を評価した。各パネルの点数の平均値を評価点として表２に示した。評価点が２．０点以上であれば、良好な結果であると言える。
［評価基準］
４点：糖本来の自然な甘さをとても感じることができ、商品として非常に好ましかった。
３点：糖本来の自然な甘さを感じることができ、商品として好ましかった。
２点：糖本来の自然な甘さをやや感じることができ、商品としてやや好ましかった。
１点：糖本来の自然な甘さを感じることができず、商品として好ましくなかった。
(flavor evaluation)
Regarding the acidic oil-in-water emulsified foods of Examples 1 to 10 and Comparative Examples 1 and 2 obtained above, a plurality of trained panels evaluated the flavor (natural sweetness inherent in sugar) according to the following four-grade evaluation criteria. ) was evaluated. Table 2 shows the average score of each panel as an evaluation score. If the evaluation score is 2.0 points or more, it can be said that the result is good.
[Evaluation criteria]
4 points: The natural sweetness inherent in sugar could be felt, and the product was very favorable.
3 points: The natural sweetness inherent in sugar could be felt, and the product was favorable.
2 points: The natural sweetness inherent in sugar can be slightly felt, and the product is somewhat preferable.
1 point: Unfavorable as a commercial product because the natural sweetness inherent in sugar could not be felt.
実施例１～１０の酸性水中油型乳化食品はいずれも、糖本来の自然な甘さを感じ、商品として好適であった。また、実施例１～１０の酸性水中油型乳化食品のｐＨは１．５～４．６の範囲内であった。
比較例１の酸性水中油型乳化食品は、不揮発性酸を含有量が高く、糖本来の自然な甘さを感じることができず、商品として不適であった。
比較例２の酸性水中油型乳化食品は、揮発性酸の含有量の不揮発性酸の含有量に対する比が高かったため、糖本来の自然な甘さを感じることができず、商品として不適であった。
All of the acidic oil-in-water emulsified foods of Examples 1 to 10 felt the natural sweetness inherent in sugar and were suitable as commercial products. Further, the pH of the acidic oil-in-water emulsified foods of Examples 1 to 10 was within the range of 1.5 to 4.6.
The acidic oil-in-water emulsified food of Comparative Example 1 had a high content of non-volatile acid, and the natural sweetness inherent in sugar could not be felt, making it unsuitable as a commercial product.
The acidic oil-in-water emulsified food of Comparative Example 2 had a high ratio of the volatile acid content to the non-volatile acid content. rice field.
＜容器詰め食品（サラダ）の製造例＞
下記の酸性液状調味料の配合割合となるように、上記の実施例で得られた酸性水中油型乳化食品、具材、追加の不揮発性酸、及び追加の揮発性酸を混合した後、容器に充填して封止した。その後、加熱殺菌に供して、容器詰め食品（サラダ）を得た。
<Production example of container-packed food (salad)>
After mixing the acidic oil-in-water emulsified food, ingredients, additional non-volatile acid, and additional volatile acid obtained in the above example so that the following mixing ratio of the acidic liquid seasoning is obtained, the container and sealed. Then, it was subjected to heat sterilization to obtain a packaged food (salad).
続いて、＜酸性水中油型乳化食品の製造例＞と同様にして、サラダのｐＨ測定及び風味評価を行った。測定結果及び評価結果を表３に示した。 Subsequently, the pH measurement and flavor evaluation of the salad were performed in the same manner as <Production example of acidic oil-in-water type emulsified food>. Table 3 shows the measurement results and evaluation results.
Claims (11)
前記不揮発性酸が、リン酸を含み、
前記不揮発性酸の含有量が、前記酸性水中油型乳化食品の全量に対して、０．０１質量％以上１．８質量％以下であり、
揮発性酸の含有量の前記不揮発性酸の含有量に対する質量比が０．０２０未満であることを特徴とする、
酸性水中油型乳化食品。 Acidic oil-in-water emulsified foods containing non-volatile acids, sugars below trisaccharides and/or high-intensity sweeteners, emulsifiers, and edible fats and oils (excluding beverages containing emulsifiers containing soy whey protein) hand,
the non-volatile acid comprises phosphoric acid,
The content of the non-volatile acid is 0.01% by mass or more and 1.8% by mass or less with respect to the total amount of the acidic oil-in-water emulsified food,
characterized in that the mass ratio of the volatile acid content to the non-volatile acid content is less than 0.020,
Acidic oil-in-water emulsified food.
請求項１に記載の酸性水中油型乳化食品。 The content of the volatile acid is less than 0.001% by mass with respect to the total amount of the acidic oil-in-water emulsified food,
The acidic oil-in-water emulsified food according to claim 1.
請求項１に記載の酸性水中油型乳化食品。 The non-volatile acid further comprises at least one selected from the group consisting of citric acid, lactic acid, malic acid, gluconic acid, and fumaric acid,
The acidic oil-in-water emulsified food according to claim 1.
請求項１に記載の酸性水中油型乳化食品。 wherein the volatile acid comprises acetic acid,
The acidic oil-in-water emulsified food according to claim 1.
請求項１に記載の酸性水中油型乳化食品。 The mass ratio of the content of the non-volatile acid to the content of the trisaccharide or less sugar is 0.001 or more and 0.50 or less,
The acidic oil-in-water emulsified food according to claim 1.
請求項１に記載の酸性水中油型乳化食品。 The mass ratio of the content of the non-volatile acid to the content of the high-intensity sweetener is 1 or more and 100 or less,
The acidic oil-in-water emulsified food according to claim 1.
請求項１に記載の酸性水中油型乳化食品。 The content of the edible oil is 3% by mass or more and 60% by mass or less with respect to the total amount of the acidic oil-in-water emulsified food,
The acidic oil-in-water emulsified food according to claim 1.
請求項１に記載の酸性水中油型乳化食品。 The water content of the acidic oil-in-water emulsified food is 30% by mass or more and 80% by mass or less,
The acidic oil-in-water emulsified food according to claim 1.
請求項１に記載の酸性水中油型乳化食品。 characterized by being a mayonnaise-like seasoning,
The acidic oil-in-water emulsified food according to claim 1.
ｐＨが３．０以上７．０以下であることを特徴とする、
容器詰め食品。 A packaged food containing the acidic oil-in-water emulsified food according to any one of claims 1 to 9 and ingredients,
characterized in that the pH is 3.0 or more and 7.0 or less,
packaged food.
前記酸性水中油型乳化食品、具材、及び追加の不揮発性酸を混合することを特徴とする、
容器詰め食品の製造方法。 A method for producing a packaged food containing the acidic oil-in-water emulsified food according to any one of claims 1 to 9 and ingredients,
characterized by mixing the acidic oil-in-water emulsified food, ingredients, and an additional non-volatile acid,
A method for producing packaged food.
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| JP2022164267A JP2023160710A (en) | 2022-04-22 | 2022-10-12 | Acidic oil-in-water emulsified food product, food product packed in container, and production method thereof |
| PCT/JP2023/004052 WO2023203840A1 (en) | 2022-04-22 | 2023-02-07 | Acidic oil-in-water emulsified food product, and food product packed in container and production method thereof |
| CN202380008514.9A CN116406236A (en) | 2022-04-22 | 2023-02-07 | Acidic oil-in-water emulsified food, packaged food and method for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP7438422B1 (en) | 2023-02-28 | 2024-02-26 | キユーピー株式会社 | mayonnaise-like food |
| JP7438423B1 (en) | 2023-02-28 | 2024-02-26 | キユーピー株式会社 | Mayonnaise-like food |
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| WO2005115159A1 (en) | 2004-05-26 | 2005-12-08 | Smartfood Technology B.V. | Water-in-oil emulsion |
| JP2007185138A (en) | 2006-01-13 | 2007-07-26 | Sanei Gen Ffi Inc | Lipophilic antioxidant and method for producing the same |
| WO2015080232A1 (en) | 2013-11-29 | 2015-06-04 | キユーピー 株式会社 | Acidic oil-in-water type emulsified condiment |
| WO2015080233A1 (en) | 2013-11-29 | 2015-06-04 | キユーピー 株式会社 | Acidic oil-in-water type emulsified condiment |
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| JPH0923845A (en) * | 1995-07-11 | 1997-01-28 | Asahi Denka Kogyo Kk | Acidic oil-in-water type emulsified food without acetic acid flavor and its production |
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| WO2005115159A1 (en) | 2004-05-26 | 2005-12-08 | Smartfood Technology B.V. | Water-in-oil emulsion |
| JP2007185138A (en) | 2006-01-13 | 2007-07-26 | Sanei Gen Ffi Inc | Lipophilic antioxidant and method for producing the same |
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| JP7438422B1 (en) | 2023-02-28 | 2024-02-26 | キユーピー株式会社 | mayonnaise-like food |
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| WO2024180864A1 (en) * | 2023-02-28 | 2024-09-06 | キユーピー株式会社 | Mayonnaise-like food and method for producing same |
| WO2024180865A1 (en) * | 2023-02-28 | 2024-09-06 | キユーピー株式会社 | Mayonnaise-like food and method for producing same |
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