JP7375251B1 - W1/O/W2 type emulsified seasoning - Google Patents
W1/O/W2 type emulsified seasoning Download PDFInfo
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- JP7375251B1 JP7375251B1 JP2023100279A JP2023100279A JP7375251B1 JP 7375251 B1 JP7375251 B1 JP 7375251B1 JP 2023100279 A JP2023100279 A JP 2023100279A JP 2023100279 A JP2023100279 A JP 2023100279A JP 7375251 B1 JP7375251 B1 JP 7375251B1
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- emulsified seasoning
- oil
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- type emulsified
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- 239000003813 safflower oil Substances 0.000 description 1
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- 235000013599 spices Nutrition 0.000 description 1
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Landscapes
- Seasonings (AREA)
Abstract
【課題】油のコクを感じられ、かつ、すっきりとした後味を感じられるＷ１／Ｏ／Ｗ２型乳化調味料の提供。【解決手段】本発明は、内水相（Ｗ１）、油相（Ｏ）、及び外水相（Ｗ２）からなるＷ１／Ｏ／Ｗ２型乳化調味料であって、前記油相（Ｏ）が、食用油脂を含有し、前記食用油脂の含有量が、前記乳化調味料の全量に対して１質量％以上３５質量％以下であり、Ｗ１／Ｏ型乳化物の含有量が、前記乳化調味料の全量に対して４０質量％以下であり、前記外水相（Ｗ２）に含まれるタンパク質の含有量が、前記食用油脂１質量部に対して０．０６０質量部以下であり、前記外水相（Ｗ２）に含まれるタンパク質の含有量が、前記外水相（Ｗ２）の全量に対して３．０質量％以下であり、粘度が１．０Ｐａ・ｓ以上１０Ｐａ・ｓ以下であることを特徴とする。【選択図】なし[Problem] To provide a W1/O/W2 type emulsified seasoning that allows you to feel the richness of oil and a refreshing aftertaste. [Solution] The present invention is a W1/O/W2 type emulsified seasoning consisting of an inner water phase (W1), an oil phase (O), and an outer water phase (W2), wherein the oil phase (O) is , the content of the edible oil is 1% by mass or more and 35% by mass or less based on the total amount of the emulsified seasoning, and the content of the W1/O type emulsion is the emulsified seasoning. The content of protein contained in the external aqueous phase (W2) is 0.060 parts by mass or less based on 1 part by mass of the edible fat and oil, and (W2) has a protein content of 3.0% by mass or less based on the total amount of the external aqueous phase (W2), and a viscosity of 1.0 Pa·s or more and 10 Pa·s or less. shall be. [Selection diagram] None
Description
本発明は、Ｗ１／Ｏ／Ｗ２型乳化調味料に関する。 The present invention relates to a W1/O/W2 type emulsified seasoning.
近年、マヨネーズ等の乳化調味料において、健康志向の高まりから低カロリー化等の目的で、Ｗ１／Ｏ／Ｗ２型（水中油中水型）の乳化調味料が利用されている。特に、低カロリー化のために油の量を減らした乳化調味料が望まれているが、油の量を減らすと粘度が下がり、油のコクも感じにくくなるという問題があった。 In recent years, in emulsified seasonings such as mayonnaise, W1/O/W2 type (water-in-oil-in-water type) emulsified seasonings have been used for the purpose of reducing calories due to increasing health consciousness. In particular, emulsified seasonings with a reduced amount of oil are desired in order to reduce calories, but there is a problem that reducing the amount of oil lowers the viscosity and makes it difficult to feel the richness of the oil.
例えば、特許文献１では、食用油脂、増粘剤および食塩を含有するＷ／Ｏ／Ｗ型の乳化調味料であって、前記乳化調味料の水分含有量に対し、外水相の水分含有量の質量比が４０／１００～９０／１００であり、エステル化度が３０％超、６０％以下であるポリグリセリン縮合リシノレイン酸エステルを含有し、粘度が４Ｐａ・ｓ以上、５０Ｐａ・ｓ未満であり、前記食塩の含有量が１～６質量％であり、前記乳化調味料を構成するＷ／Ｏ／Ｗ型乳化粒子の平均粒子径が４～２５μｍである乳化調味料が提案されている。 For example, Patent Document 1 discloses a W/O/W type emulsified seasoning containing edible fats and oils, a thickener, and salt, in which the water content of the external aqueous phase is greater than the water content of the emulsified seasoning. Contains polyglycerin condensed ricinoleic acid ester having a mass ratio of 40/100 to 90/100, a degree of esterification of more than 30% and less than 60%, and a viscosity of 4 Pa·s or more and less than 50 Pa·s. An emulsified seasoning has been proposed in which the salt content is 1 to 6% by mass, and the W/O/W type emulsified particles constituting the emulsified seasoning have an average particle diameter of 4 to 25 μm.
また、特許文献２では、内水相（Ｗ１）形成用液及び外水相（Ｗ２）形成用液の各浸透圧、並びに、内水相（Ｗ１）形成用液及び外水相（Ｗ２）形成用液の各水分量等が、所定の関係を充足するよう調整することによって、十分なコクを有し、かつ安定性の高い、Ｗ１／Ｏ／Ｗ２型乳化物を製造することが記載されている。特に、実施例では、内水相（Ｗ１）形成用液および油相の合計量が、乳化物全量の４８質量％～６８質量％と多量であることが開示されている。 Moreover, in Patent Document 2, each osmotic pressure of the liquid for forming the internal water phase (W1) and the liquid for forming the external water phase (W2), and the liquid for forming the internal water phase (W1) and the liquid for forming the external water phase (W2) are disclosed. It is described that a W1/O/W2 type emulsion having sufficient richness and high stability can be produced by adjusting the water content of each liquid to satisfy a predetermined relationship. There is. In particular, the examples disclose that the total amount of the liquid for forming the internal aqueous phase (W1) and the oil phase is as large as 48% by mass to 68% by mass of the total amount of the emulsion.
しかし、特許文献１及び２に記載のＷ１／Ｏ／Ｗ２型乳化調味料は、油のコク及びすっきりとした後味の観点で改善の余地があった。 However, the W1/O/W2 type emulsified seasonings described in Patent Documents 1 and 2 have room for improvement in terms of richness of oil and refreshing aftertaste.
本発明は、上記の課題に鑑みてなされたものであり、油のコクを感じられ、かつ、すっきりとした後味を感じられるＷ１／Ｏ／Ｗ２型乳化調味料を提供することにある。 The present invention has been made in view of the above-mentioned problems, and it is an object of the present invention to provide a W1/O/W2 type emulsified seasoning that allows you to feel the richness of oil and has a refreshing aftertaste.
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、内水相（Ｗ１）、食用油脂を含有する油相（Ｏ）、及び外水相（Ｗ２）からなるＷ１／Ｏ／Ｗ２型乳化調味料において、食用油脂の含有量、Ｗ１／Ｏ型乳化物の含有量、外水相（Ｗ２）に含まれるタンパク質の含有量、及び粘度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 problems, the present inventors surprisingly found that the phase consists of an internal aqueous phase (W1), an oil phase (O) containing edible fats and oils, and an external aqueous phase (W2). In the W1/O/W2 type emulsified seasoning, the above can be achieved by adjusting the content of edible oil and fat, the content of the W1/O type emulsion, the content of protein contained in the external aqueous phase (W2), and the viscosity. I learned that I can solve the problem. The present inventors have completed the present invention based on this knowledge.
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］ 内水相（Ｗ１）、油相（Ｏ）、及び外水相（Ｗ２）からなるＷ１／Ｏ／Ｗ２型乳化調味料であって、
前記油相（Ｏ）が、食用油脂を含有し、
前記食用油脂の含有量が、前記乳化調味料の全量に対して１質量％以上３５質量％以下であり、
Ｗ１／Ｏ型乳化物の含有量が、前記乳化調味料の全量に対して４０質量％以下であり、
前記外水相（Ｗ２）に含まれるタンパク質の含有量が、前記食用油脂１質量部に対して０．０６０質量部以下であり、
前記外水相（Ｗ２）に含まれるタンパク質の含有量が、前記外水相（Ｗ２）の全量に対して３．０質量％以下であり、
粘度が１．０Ｐａ・ｓ以上１０Ｐａ・ｓ以下であることを特徴とする、
Ｗ１／Ｏ／Ｗ２型乳化調味料。
［２］ Ｗ１／Ｏ型乳化物が、前記乳化調味料の全量に対して５質量％以上であることを特徴とする、
［１］に記載のＷ１／Ｏ／Ｗ２型乳化調味料。
［３］ 前記外水相（Ｗ２）に含まれるタンパク質の含有量が、前記食用油脂１質量部に対して０．００１質量部以上であることを特徴とする、
［１］または［２］に記載のＷ１／Ｏ／Ｗ２型乳化調味料。
［４］ 前記外水相（Ｗ２）に含まれるタンパク質の含有量が、前記外水相（Ｗ２）の全量に対して０．０１質量％以上であることを特徴とする、
［１］～［３］のいずれかに記載のＷ１／Ｏ／Ｗ２型乳化調味料。
［５］ 前記油相（Ｏ）が、ポリグリセリン縮合リシノレイン酸エステルをさらに含有することを特徴とする、
［１］～［４］のいずれかに記載のＷ１／Ｏ／Ｗ２型乳化調味料。
［６］ 前記外水相（Ｗ２）が、増粘剤をさらに含有することを特徴とする、
［１］～［５］のいずれかに記載のＷ１／Ｏ／Ｗ２型乳化調味料。
［７］ 前記増粘剤の含有量が、前記乳化調味料の全量体に対して、０．０１質量％以上２．０質量％以下であることを特徴とする、
［６］に記載のＷ１／Ｏ／Ｗ２型乳化調味料。
［８］ 前記外水相（Ｗ２）に含まれるタンパク質が、卵黄タンパク質、乳タンパク質、および大豆タンパク質からなる群から選択される少なくとも１種であることを特徴とする、
［１］～［７］のいずれかに記載のＷ１／Ｏ／Ｗ２型乳化調味料。
That is, according to one aspect of the present invention, the following invention is provided.
[1] A W1/O/W2 type emulsified seasoning consisting of an internal aqueous phase (W1), an oil phase (O), and an external aqueous phase (W2),
The oil phase (O) contains edible oil and fat,
The content of the edible oil and fat is 1% by mass or more and 35% by mass or less based on the total amount of the emulsified seasoning,
The content of the W1/O type emulsion is 40% by mass or less based on the total amount of the emulsified seasoning,
The content of protein contained in the external aqueous phase (W2) is 0.060 parts by mass or less per 1 part by mass of the edible oil and fat,
The content of protein contained in the external aqueous phase (W2) is 3.0% by mass or less with respect to the total amount of the external aqueous phase (W2),
characterized by a viscosity of 1.0 Pa·s or more and 10 Pa·s or less,
W1/O/W2 type emulsified seasoning.
[2] W1/O type emulsion is 5% by mass or more based on the total amount of the emulsified seasoning,
W1/O/W2 type emulsified seasoning according to [1].
[3] The content of protein contained in the external aqueous phase (W2) is 0.001 part by mass or more per 1 part by mass of the edible fat or oil,
W1/O/W2 type emulsified seasoning according to [1] or [2].
[4] The content of protein contained in the external aqueous phase (W2) is 0.01% by mass or more based on the total amount of the external aqueous phase (W2),
W1/O/W2 type emulsified seasoning according to any one of [1] to [3].
[5] The oil phase (O) further contains polyglycerin condensed ricinoleic acid ester,
W1/O/W2 type emulsified seasoning according to any one of [1] to [4].
[6] The external aqueous phase (W2) further contains a thickener,
W1/O/W2 type emulsified seasoning according to any one of [1] to [5].
[7] The content of the thickener is 0.01% by mass or more and 2.0% by mass or less based on the total weight of the emulsified seasoning.
W1/O/W2 type emulsified seasoning according to [6].
[8] The protein contained in the external aqueous phase (W2) is at least one selected from the group consisting of egg yolk protein, milk protein, and soybean protein.
W1/O/W2 type emulsified seasoning according to any one of [1] to [7].
本発明によれば、油のコクを感じられ、かつ、すっきりとした後味を感じられるＷ１／Ｏ／Ｗ２型乳化調味料を提供することができる。このようなＷ１／Ｏ／Ｗ２型乳化調味料は消費者の食欲を惹起することができ、Ｗ１／Ｏ／Ｗ２型乳化調味料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 a W1/O/W2 type emulsified seasoning that allows you to feel the richness of oil and has a refreshing aftertaste. Such W1/O/W2 type emulsified seasonings can stimulate consumer appetite, and further expansion of the market for W1/O/W2 type emulsified seasonings can be expected.
＜Ｗ１／Ｏ／Ｗ２型乳化調味料＞
本発明のＷ１／Ｏ／Ｗ２型乳化調味料は、内水相（Ｗ１）、油相（Ｏ）、及び外水相（Ｗ２）からなる。詳細には、本発明のＷ１／Ｏ／Ｗ２型乳化調味料は、内水相（Ｗ１）が油相（Ｏ）中に分散し、乳化されたＷ１／Ｏ型乳化物を含み、当該Ｗ１／Ｏ型乳化物が外水相（Ｗ２）中に分散され、乳化されたものである。
<W1/O/W2 type emulsified seasoning>
The W1/O/W2 type emulsified seasoning of the present invention consists of an internal aqueous phase (W1), an oil phase (O), and an external aqueous phase (W2). Specifically, the W1/O/W2 type emulsified seasoning of the present invention includes a W1/O type emulsion in which an internal aqueous phase (W1) is dispersed and emulsified in an oil phase (O), The O-type emulsion is dispersed and emulsified in the external aqueous phase (W2).
内水相（Ｗ１）及び外水相（Ｗ２）は、水、酸材、及び調味料等のその他の原料を含むことができる。また、外水相（Ｗ２）は、タンパク質を含むものであり、増粘剤をさらに含むことが好ましい。
油相（Ｏ）は、食用油脂を含むものであり、ポリグリセリン縮合リシノレイン酸エステル（ＰＧＰＲ）をさらに含むことが好ましい。
The inner aqueous phase (W1) and the outer aqueous phase (W2) can contain water, acid materials, and other raw materials such as seasonings. Moreover, the external aqueous phase (W2) contains protein, and preferably further contains a thickener.
The oil phase (O) contains edible oil and fat, and preferably further contains polyglycerin condensed ricinoleate (PGPR).
本発明のＷ１／Ｏ／Ｗ２型乳化調味料は、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る。これらの中でも、ドレッシングが好ましい。また、本発明のＷ１／Ｏ／Ｗ２型乳化調味料を、さらに別の調味料（マヨネーズや香味油）と混合してもよい。なお、本発明におけるマヨネーズ様調味料とは、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。 The W1/O/W2 type emulsified seasoning of the present invention is not particularly limited, and includes mayonnaise-like seasonings, dressings, sauces, sauces, and other foods similar to these. Among these, dressing is preferred. Further, the W1/O/W2 type emulsified seasoning of the present invention may be further mixed with another seasoning (mayonnaise or flavor oil). In addition, the mayonnaise-like seasoning in the present invention refers to properties similar to mayonnaise (moisture content: 30% by mass or less, edible fat content: 65% by mass or more) defined by food labeling standards (for example, taste, appearance, main character). This includes a group of similar products whose ingredient composition does not meet food labeling standards, even though they contain ingredients (e.g., raw materials, etc.).
（Ｗ１／Ｏ／Ｗ２型乳化調味料の粘度）
Ｗ１／Ｏ／Ｗ２型乳化調味料は、２５℃で測定した粘度が、１．０Ｐａ・ｓ以上１０Ｐａ・ｓ以下であり、好ましくは１．５Ｐａ・ｓ以上であり、より好ましくは２．０Ｐａ・ｓ以上であり、さらに好ましくは２．５Ｐａ・ｓ以上であり、また、好ましくは９．０Ｐａ・ｓ以下であり、より好ましくは８．０Ｐａ・ｓ以下であり、さらに好ましくは７．０Ｐａ・ｓ以下であり、さらにより好ましくは４Ｐａ・ｓ未満である。
なお、Ｗ１／Ｏ／Ｗ２型乳化調味料の粘度は、ＢＨ型粘度計を用いて、品温２５℃、回転数１０ ｒｐｍの条件で、ローターＮｏ．３を使用し、測定開始後ローターが２回転した時の示度により算出した値である。
(Viscosity of W1/O/W2 type emulsified seasoning)
The W1/O/W2 type emulsified seasoning has a viscosity measured at 25°C of 1.0 Pa·s or more and 10 Pa·s or less, preferably 1.5 Pa·s or more, and more preferably 2.0 Pa·s. s or more, more preferably 2.5 Pa·s or more, and preferably 9.0 Pa·s or less, more preferably 8.0 Pa·s or less, and even more preferably 7.0 Pa·s. or less, and even more preferably less than 4 Pa·s.
The viscosity of the W1/O/W2 type emulsified seasoning was measured using a BH type viscometer at a temperature of 25°C and a rotation speed of 10 rpm using rotor No. 3, and the value was calculated from the reading when the rotor rotated twice after the start of measurement.
（Ｗ１／Ｏ／Ｗ２型乳化調味料のｐＨ）
Ｗ１／Ｏ／Ｗ２型乳化調味料のｐＨは、特に限定されないが、下限値は好ましくは２．６以上であり、より好ましくは２．８以上であり、さらに好ましくは３．０以上であり、また、上限値は好ましくは６．０以下であり、より好ましくは５．５以下であり、さらに好ましくは５．０以下であり、さらにより好ましくは４．５以下であり、最も好ましくは４．０以下である。Ｗ１／Ｏ／Ｗ２型乳化調味料のｐＨが上記数値範囲内であれば、Ｗ１／Ｏ／Ｗ２型乳化調味料の微生物発生を制御して保存性を高めながら、Ｗ１／Ｏ／Ｗ２型乳化調味料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、酸材の種類や配合量を調節することで、Ｗ１／Ｏ／Ｗ２型乳化調味料の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、Ｗ１／Ｏ／Ｗ２型乳化調味料の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 W1/O/W2 type emulsified seasoning)
The pH of the W1/O/W2 type emulsified seasoning is not particularly limited, but the lower limit is preferably 2.6 or higher, more preferably 2.8 or higher, even more preferably 3.0 or higher, Further, the upper limit value is preferably 6.0 or less, more preferably 5.5 or less, still more preferably 5.0 or less, even more preferably 4.5 or less, most preferably 4. It is less than or equal to 0. If the pH of the W1/O/W2 type emulsified seasoning is within the above numerical range, the W1/O/W2 type emulsified seasoning can be improved while controlling the microbial generation of the W1/O/W2 type emulsified seasoning and improving its preservability. The flavor of the food can be well balanced. In the present invention, the pH of the W1/O/W2 type emulsified seasoning can be adjusted to the above-mentioned preferred numerical range by adjusting the type and amount of the acid material. In addition, the pH value of the W1/O/W2 type emulsified seasoning was measured using a pH meter (Desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atmosphere and product temperature of 20 ° C. It is a value.
（Ｗ１／Ｏ乳化物の含有量）
Ｗ１／Ｏ型乳化物の含有量は、Ｗ１／Ｏ／Ｗ２型乳化調味料の全量に対して４０質量％以下であり、好ましくは３９質量％以下であり、より好ましくは３８質量％以下であり、また、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％以上である。Ｗ１／Ｏ／Ｗ２型乳化調味料中のＷ１／Ｏ型乳化物の含有量を上記の通り低くすることで、すっきりとした後味を感じることができる。
(Content of W1/O emulsion)
The content of the W1/O type emulsion is 40% by mass or less, preferably 39% by mass or less, and more preferably 38% by mass or less based on the total amount of the W1/O/W2 type emulsified seasoning. Further, it is preferably 5% by mass or more, more preferably 10% by mass or more, and even more preferably 12% by mass or more. By lowering the content of the W1/O type emulsion in the W1/O/W2 type emulsified seasoning as described above, a refreshing aftertaste can be felt.
（タンパク質）
外水相（Ｗ２）に用いるタンパク質は、特に限定されないが、例えば、卵黄タンパク質、乳タンパク質、および大豆タンパク質等が挙げられる。乳タンパク質としては、例えば、チーズ、バター、生クリーム、牛乳、乳清（ホエイ）、脱脂粉乳、及び乳脂肪等が挙げられる。これらの中でも、バター、生クリーム、牛乳、乳清（ホエイ）、脱脂粉乳、及び乳脂肪等が好ましい。外水相（Ｗ２）に含まれるタンパク質は、例えば卵黄、乳製品、及び大豆製品等の食材由来であってもよいし、タンパク質として別途添加したものであってもよい。これらの中でも卵黄を用いることが好ましい。
(protein)
The protein used in the external aqueous phase (W2) is not particularly limited, and examples include egg yolk protein, milk protein, and soybean protein. Examples of milk proteins include cheese, butter, fresh cream, milk, whey, skim milk powder, and milk fat. Among these, butter, fresh cream, milk, whey, skim milk powder, milk fat, and the like are preferred. The protein contained in the external aqueous phase (W2) may be derived from foodstuffs such as egg yolk, dairy products, and soybean products, or may be separately added as protein. Among these, it is preferable to use egg yolk.
卵黄は、特に限定されず従来公知の卵黄を用いることができる。卵黄としては、例えば、液卵黄や生卵黄、当該液卵黄や生卵黄に殺菌処理、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、ホスホリパーゼＡ処理卵黄のようなホスホリパーゼＡ１またはホスホリパーゼＡ２による酵素処理、酵母又はグルコースオキシダーゼ等による脱糖処理、超臨界二酸化炭素処理等の脱コレステロール処理、食塩又は糖質等の混合処理等の１種又は２種以上の処理を施したもの等が挙げられる。 The egg yolk is not particularly limited, and conventionally known egg yolks can be used. Examples of the egg yolk include liquid egg yolk, raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, and enzymatic treatment with phospholipase A1 or phospholipase A2 such as phospholipase A-treated egg yolk. Examples include those subjected to one or more treatments such as desugar treatment using yeast or glucose oxidase, decholesterol treatment such as supercritical carbon dioxide treatment, and mixed treatment with salt or carbohydrates.
（タンパク質の含有量及びその測定方法）
外水相（Ｗ２）に含まれるタンパク質の含有量は、食用油脂１質量部に対して０．０６０質量部以下であり、好ましくは０．０５０以下であり、より好ましくは０．０４０以下であり、さらに好ましくは０．０２０以下であり、さらにより好ましくは０．０１０以下であり、また、好ましくは０．００１以上であり、より好ましくは０．００１５以上であり、さらに好ましくは０．００２以上である。
外水相（Ｗ２）に含まれるタンパク質の含有量が、外水相（Ｗ２）の全量に対して３．０質量％以下であり、好ましくは２．５質量％以下であり、より好ましくは２．０質量％以下であり、さらに好ましくは１．５質量％以下であり、さらにより好ましくは１．０質量％以下であり、また、好ましくは０．０１質量％以上であり、より好ましくは０．０５質量％以上であり、さらに好ましくは０．１０質量％以上である。
また、外水相（Ｗ２）に含まれるタンパク質の含有量は、Ｗ１／Ｏ／Ｗ２型乳化調味料の全量に対して、好ましくは０．１０質量％以上であり、より好ましくは０．１５質量％以上であり、さらに好ましくは０．２０質量％以上であり、また、好ましくは２．０質量％以下であり、より好ましくは１．８質量％以下であり、さらに好ましくは１．５質量％以下である。
本発明においては、外水相（Ｗ２）に含まれるタンパク質の含有量を、食用油脂に対して、かつ、外水相（Ｗ２）の全量に対して上記数値範囲内に調節することで、低粘度（２５℃で１０Ｐａ・ｓ以下）であっても、油のコクを感じられ、かつ、すっきりとした後味を感じられるＷ１／Ｏ／Ｗ２型乳化調味料の提供を提供することができる。さらに、外水相（Ｗ２）に含まれるタンパク質の含有量を、Ｗ１／Ｏ／Ｗ２型乳化調味料の全量に対して上記数値範囲内に調節することで、油のコクを強く感じられ、かつ、すっきりとした後味をとても感じられるＷ１／Ｏ／Ｗ２型乳化調味料の提供を提供することができる。
なお、本発明において、外水相（Ｗ２）に含まれるタンパク質の含有量は、日本食品成分表分析マニュアルに記載の方法に準拠して、外水相（Ｗ２）中のアミノ酸の総量及び遊離アミノ酸の量の分析を行い、アミノ酸の総量から遊離アミノ酸の量を除いたものをタンパク質の量として換算したものである。
(Protein content and its measurement method)
The content of protein contained in the external aqueous phase (W2) is 0.060 parts by mass or less, preferably 0.050 or less, and more preferably 0.040 or less, per 1 part by mass of edible fats and oils. , more preferably 0.020 or less, even more preferably 0.010 or less, preferably 0.001 or more, more preferably 0.0015 or more, still more preferably 0.002 or more It is.
The content of protein contained in the external aqueous phase (W2) is 3.0% by mass or less, preferably 2.5% by mass or less, more preferably 2.0% by mass or less, based on the total amount of the external aqueous phase (W2). .0 mass% or less, more preferably 1.5 mass% or less, even more preferably 1.0 mass% or less, and preferably 0.01 mass% or more, more preferably 0.0 mass% or less. The content is .05% by mass or more, more preferably 0.10% by mass or more.
Further, the content of protein contained in the external aqueous phase (W2) is preferably 0.10% by mass or more, more preferably 0.15% by mass, based on the total amount of the W1/O/W2 type emulsified seasoning. % or more, more preferably 0.20% by mass or more, and preferably 2.0% by mass or less, more preferably 1.8% by mass or less, and even more preferably 1.5% by mass. It is as follows.
In the present invention, the content of protein contained in the external aqueous phase (W2) is adjusted to within the above numerical range relative to the edible fat and oil and the total amount of the external aqueous phase (W2). It is possible to provide a W1/O/W2 type emulsified seasoning in which the richness of oil and a refreshing aftertaste can be felt even if the viscosity is 10 Pa·s or less at 25°C. Furthermore, by adjusting the protein content contained in the external aqueous phase (W2) within the above numerical range with respect to the total amount of the W1/O/W2 type emulsified seasoning, the richness of the oil can be felt strongly, and , it is possible to provide a W1/O/W2 type emulsified seasoning with a very refreshing aftertaste.
In addition, in the present invention, the protein content contained in the external aqueous phase (W2) is calculated based on the method described in the Japanese Food Composition Table Analysis Manual, and the total amount of amino acids and free amino acids in the external aqueous phase (W2). The amount of free amino acids is subtracted from the total amount of amino acids and converted to the amount of protein.
（食用油脂）
油相（Ｏ）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 fats and oils)
The edible fat used for the oil phase (O) is not particularly limited, and conventionally known edible fats and oils can be used. Examples of edible oils include 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 oil such as avocado oil, fish oil, beef tallow, pork fat, chicken fat, or chemically or enzymatically treated oil such as MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, transesterified oil, etc. Examples include the oils and fats obtained. Among these, it is preferable to use rapeseed oil, soybean oil, corn oil, palm oil, or a mixture thereof.
食用油脂の含有量は、Ｗ１／Ｏ／Ｗ２型乳化調味料の全量に対して、１質量％以上３５質量％以下であり、下限値は好ましくは２質量％以上であり、より好ましくは３質量％以上であり、さらに好ましくは４質量％以上であり、さらにより好ましくは５質量％以上であり、また、上限値は好ましくは３３質量％以下であり、より好ましくは３０質量％以下であり、さらに好ましくは２５質量％以下であり、さらにより好ましくは２０質量％以下である。本発明においては、食用油脂の含有量が上記の通り低くても、油のコクを感じられ、かつ、すっきりとした後味を感じられるＷ１／Ｏ／Ｗ２型乳化調味料を提供することができる。 The content of edible fats and oils is 1% by mass or more and 35% by mass or less based on the total amount of W1/O/W2 type emulsified seasoning, and the lower limit is preferably 2% by mass or more, more preferably 3% by mass. % or more, more preferably 4% by mass or more, even more preferably 5% by mass or more, and the upper limit is preferably 33% by mass or less, more preferably 30% by mass or less, More preferably, it is 25% by mass or less, and even more preferably 20% by mass or less. In the present invention, it is possible to provide a W1/O/W2 type emulsified seasoning that allows you to feel the richness of oil and a refreshing aftertaste even if the content of edible oil and fat is as low as described above.
（ポリグリセリン縮合リシノレイン酸エステル（ＰＧＰＲ））
油相（Ｏ）に用いるポリグリセリン縮合リシノレイン酸エステル（ＰＧＰＲ）は、本発明のＷ１／Ｏ／Ｗ２型乳化調味料において乳化剤として機能し、食用油脂と共に油相（Ｏ）を形成する。ＰＧＰＲとしては、食用として供されるものであれば、特に限定されず、従来公知のＰＧＰＲを用いることができる。
(Polyglycerin condensed ricinoleate (PGPR))
The polyglycerin condensed ricinoleic acid ester (PGPR) used in the oil phase (O) functions as an emulsifier in the W1/O/W2 type emulsified seasoning of the present invention, and forms the oil phase (O) together with edible fats and oils. PGPR is not particularly limited as long as it is edible, and conventionally known PGPR can be used.
ＰＧＰＲの含有量は、Ｗ１／Ｏ／Ｗ２型乳化調味料の全量に対して、下限値は好ましくは０．１質量％以上であり、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０．４質量％以上であり、また、上限値は好ましくは５．０質量％以下であり、より好ましくは４．０質量％以下であり、さらに好ましくは３．０質量％以下であり、さらにより好ましくは２．０質量％以下である。ＰＧＰＲの含有量が上記数値範囲内であれば、Ｗ１／Ｏ／Ｗ２型乳化調味料の乳化状態を維持し易くなる。 The lower limit of the content of PGPR is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and even more preferably 0.3% by mass or more, even more preferably 0.4% by mass or more, and the upper limit is preferably 5.0% by mass or less, more preferably 4.0% by mass or less, More preferably, it is 3.0% by mass or less, and even more preferably 2.0% by mass or less. If the content of PGPR is within the above numerical range, it will be easier to maintain the emulsified state of the W1/O/W2 type emulsified seasoning.
（増粘剤）
外水相（Ｗ２）に用いる増粘剤は、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。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、アセチル化リン酸架橋澱粉、アセチル化酸化澱粉、オクテニルコハク酸澱粉ナトリウム、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、リン酸架橋澱粉、及びリン酸化澱粉等が挙げられる。これらの加工澱粉の中でも、ヒドロキシプロピル化リン酸架橋澱粉やオクテニルコハク酸澱粉ナトリウムを用いることが好ましい。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。これらのガム類の中でも、キサンタンガムを用いることが好ましい。但し、ウェランガムを用いないことが好ましい。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 used in the external aqueous phase (W2) is not particularly limited, and conventionally known food thickeners can be used. As the thickener, modified starch and/or gums can be used. Examples of processed starch include acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium starch octenylsuccinate, acetic acid starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, and phosphoric acid cross-linked starch. Examples include acid monoesterified phosphoric acid crosslinked starch, phosphoric acid crosslinked starch, and phosphorylated starch. Among these processed starches, it is preferable to use hydroxypropylated phosphate crosslinked starch and sodium octenyl succinate starch. Examples of gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. Among these gums, it is preferable to use xanthan gum. However, it is preferable not to use welan gum. These thickeners may be used alone or in combination of two or more.
増粘剤の含有量は、Ｗ１／Ｏ／Ｗ２型乳化調味料の全量に対して、下限値は好ましくは０．０１質量％以上であり、より好ましくは０．０５質量％以上であり、さらに好ましくは０．１質量％以上であり、さらにより好ましくは０．２質量％以上であり、また、上限値は好ましくは２．０質量％以下であり、より好ましくは１．５質量％以下であり、さらに好ましくは１．０質量％以下であり、さらにより好ましくは０．８質量％以下である。増粘剤の含有量が上記数値範囲内であれば、Ｗ１／Ｏ／Ｗ２型乳化調味料の乳化状態を維持し易くなる。 The lower limit of the content of the thickener is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, based on the total amount of the W1/O/W2 type emulsified seasoning, and Preferably it is 0.1% by mass or more, even more preferably 0.2% by mass or more, and the upper limit is preferably 2.0% by mass or less, more preferably 1.5% by mass or less. The content is more preferably 1.0% by mass or less, and even more preferably 0.8% by mass or less. If the content of the thickener is within the above numerical range, it will be easier to maintain the emulsified state of the W1/O/W2 type emulsified seasoning.
（酸材）
内水相（Ｗ１）及び外水相（Ｗ２）に用いる酸材は、特に限定されず、従来公知の食品用酸材を用いることができる。酸材としては、例えば、食酢（酢酸）、クエン酸、リンゴ酸、乳酸、ソルビン酸、安息香酸、アジピン酸、フマル酸、コハク酸等の有機酸及びそれらの塩、燐酸、塩酸等の無機酸及びそれらの塩、レモン果汁、リンゴ果汁、オレンジ果汁、乳酸発酵乳等を用いることができる。これらは１種単独で用いてもよいし、２種以上を併用してもよい。これらの酸材を配合することで、Ｗ１／Ｏ／Ｗ２型乳化調味料のｐＨを所望の数値範囲内に調節したり、Ｗ１／Ｏ／Ｗ２型乳化調味料の風味のバランスを良好にしたりすることができる。
(acid material)
The acid materials used in the internal water phase (W1) and the external water phase (W2) are not particularly limited, and conventionally known food grade acid materials can be used. Examples of acid materials include organic acids and their salts such as vinegar (acetic acid), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, and succinic acid, and inorganic acids such as phosphoric acid and hydrochloric acid. and their salts, lemon juice, apple juice, orange juice, lactic acid fermented milk, etc. can be used. These may be used alone or in combination of two or more. By blending these acid materials, the pH of the W1/O/W2 type emulsified seasoning can be adjusted within the desired numerical range, and the flavor balance of the W1/O/W2 type emulsified seasoning can be improved. be able to.
Ｗ１／Ｏ／Ｗ２型乳化調味料中の酸材の含有量は、酸材の種類や目的とするｐＨに応じて適宜調節することができる。例えば、酸材として食酢（酸度１１％）を用いる場合、内水相（Ｗ１）及び外水相（Ｗ２）に含まれる食酢（酸度１１％）の合計含有量は、Ｗ１／Ｏ／Ｗ２型乳化調味料の全量に対して、下限値は好ましくは１質量％以上であり、より好ましくは３質量％以上であり、さらに好ましくは４質量％以上であり、さらにより好ましくは５質量％以上であり、また、上限値は好ましくは２０質量％以下であり、より好ましくは１５質量％以下であり、さらに好ましくは１２質量％以下であり、さらにより好ましくは１０質量％以下である。食酢（酸度１１％）の含有量が上記数値範囲内であれば、Ｗ１／Ｏ／Ｗ２型乳化調味料の微生物発生を制御して保存性を高めながら、Ｗ１／Ｏ／Ｗ２型乳化調味料本来の風味を維持し易くなる。 The content of the acid material in the W1/O/W2 type emulsified seasoning can be adjusted as appropriate depending on the type of acid material and the desired pH. For example, when using vinegar (acidity 11%) as the acid material, the total content of vinegar (acidity 11%) contained in the internal water phase (W1) and the external water phase (W2) is W1/O/W2 type emulsion. Based on the total amount of seasoning, the lower limit is preferably 1% by mass or more, more preferably 3% by mass or more, still more preferably 4% by mass or more, and even more preferably 5% by mass or more. Further, the upper limit is preferably 20% by mass or less, more preferably 15% by mass or less, still more preferably 12% by mass or less, and even more preferably 10% by mass or less. If the content of vinegar (acidity 11%) is within the above numerical range, the generation of microorganisms in the W1/O/W2 type emulsified seasoning can be controlled and the preservability can be improved, while the original W1/O/W2 type emulsified seasoning can be maintained. It becomes easier to maintain the flavor.
（糖類）
本発明のＷ１／Ｏ／Ｗ２型乳化調味料には、糖類をさらに配合してもよい。糖類としては、例えば、ぶどう糖、果糖、蔗糖、麦芽糖、オリゴ糖、トレハロース等が挙げられる。これらは１種単独で用いてもよいし、２種以上を併用してもよい。
(sugar)
The W1/O/W2 type emulsified seasoning of the present invention may further contain saccharides. Examples of sugars include glucose, fructose, sucrose, maltose, oligosaccharide, trehalose, and the like. These may be used alone or in combination of two or more.
糖類の含有量は、Ｗ１／Ｏ／Ｗ２型乳化調味料の全量に対して、下限値は好ましくは０質量％超であり、より好ましくは１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、好ましくは２０質量％以下であり、さらに好ましくは１５質量％以下である。
さらに、内水相（Ｗ１）全体に対する内水相中の糖類の濃度をＸ（質量％）とし、外水相（Ｗ２）全体に対する外水相中の糖類の濃度をＹ（質量％）とした時の、Ｘ／Ｙの値が０．５以下であると好ましく、０．３であるとより好ましく、さらに０であること（すなわち、内水相が糖類を含まないこと）がより好ましい。
The lower limit of the sugar content is preferably more than 0% by mass, more preferably 1% by mass or more, and even more preferably 5% by mass or more, based on the total amount of the W1/O/W2 type emulsified seasoning. The upper limit is preferably 20% by mass or less, more preferably 15% by mass or less.
Furthermore, the concentration of saccharides in the internal aqueous phase relative to the entire internal aqueous phase (W1) was defined as X (mass%), and the concentration of saccharides in the external aqueous phase relative to the entire external aqueous phase (W2) was defined as Y (mass%). The value of X/Y is preferably 0.5 or less, more preferably 0.3, and even more preferably 0 (that is, the internal aqueous phase does not contain sugars).
（他の原料）
本発明のＷ１／Ｏ／Ｗ２型乳化調味料には、上述した原料以外に、本発明の効果を損なわない範囲で乳化調味料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、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等の乳化剤、醤油、みりん、食塩、白胡麻、茶胡麻、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 above-mentioned raw materials, the W1/O/W2 type emulsified seasoning of the present invention may contain various raw materials normally used in emulsified seasonings, which are appropriately selected within a range that does not impair the effects of the present invention. . For example, emulsifiers such as sucrose fatty acid ester, polyglycerin fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, soy sauce, mirin, salt, white sesame, brown sesame, sesame, monosodium glutamate, and broth. etc., spices such as mustard powder and pepper, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents.
（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、タマネギ、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。
(Ingredients)
As the ingredients, either vegetable ingredients or animal ingredients can be used. Vegetable ingredients include vegetables such as onions, radish, carrots, burdock, bamboo shoots, cabbage, Chinese cabbage, celery, asparagus, spinach, komatsuna, bok choy, tomatoes, potatoes, sweet potatoes such as sweet potatoes, taro, and soybeans. , beans such as azuki beans, silkworm beans, and peas; grains such as rice, wheat, millet, and millet; fruits such as apples, peaches, and pineapples; mushrooms such as shiitake mushrooms, shimeji mushrooms, enoki mushrooms, nameko mushrooms, and matsutake mushrooms; young cloth, kelp, Examples include seaweed such as hijiki. In addition, animal ingredients include beef, pork, poultry, mutton, horse meat, venison, wild boar, goat meat, rabbit meat, whale meat, their internal organs, horse mackerel, sweetfish, sardine, and bonito. , fish such as salmon, mackerel, and tuna; shellfish such as abalone, oysters, scallops, and clams; and seafood such as shrimp, crab, squid, octopus, and sea cucumber. It may also be egg products such as boiled eggs, fried eggs, and omelets, pasted products such as kamaboko, meat products such as ham and sausage, and processed foods such as noodles and pickles. It is not limited to these as long as it is an edible food manufacturing raw material or material. These ingredients may be used alone or in combination of two or more.
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 raw, or may be heated or cooked by boiling, simmering, baking, steaming, frying, etc. Furthermore, these ingredients may be frozen or frozen/thawed. Furthermore, the shape of these ingredients may be either lump or bite-sized, and the size of the ingredients can be selected as appropriate.
＜Ｗ１／Ｏ／Ｗ２型乳化調味料の製造方法＞
本発明のＷ１／Ｏ／Ｗ２型乳化調味料の製造方法の一例について説明する。例えば、第１工程では、まず、清水、酸材、及び調味料等の他の水相原料を混合して、内水相（Ｗ１）を調製する。続いて、ポリグリセリン縮合リシノレイン酸エステル等の乳化剤を含有させた食用油脂からなる油相（Ｏ）に、撹拌しながら、上記で調製した内水相（Ｗ１）を注加し、乳化処理を行って、Ｗ１／Ｏ型乳化物を調製する。撹拌条件及び乳化条件は特に限定されず、内水相（Ｗ１）及び油相（Ｏ）の組成等に応じて、適宜設定することができる。
<Method for producing W1/O/W2 type emulsified seasoning>
An example of the method for producing the W1/O/W2 type emulsified seasoning of the present invention will be explained. For example, in the first step, first, other aqueous phase raw materials such as fresh water, an acid material, and a seasoning are mixed to prepare an internal aqueous phase (W1). Subsequently, the internal water phase (W1) prepared above was poured into the oil phase (O) consisting of edible oil and fat containing an emulsifier such as polyglycerin condensed ricinoleic acid ester while stirring, and emulsification treatment was performed. A W1/O emulsion is prepared. The stirring conditions and emulsification conditions are not particularly limited, and can be appropriately set depending on the compositions of the internal water phase (W1) and the oil phase (O).
第２工程では、清水、タンパク質、酸材、及び調味料等の他の水相原料を混合して、外水相（Ｗ２）を調製する。続いて、外水相（Ｗ２）に、撹拌しながら、上記で調製したＷ１／Ｏ型乳化物を注加し、乳化処理を行って、Ｗ１／Ｏ／Ｗ２型乳化調味料を調製する。撹拌条件及び乳化条件は特に限定されず、Ｗ１／Ｏ型乳化物及び内水相（Ｗ２）の組成等に応じて、適宜設定することができる。 In the second step, an external water phase (W2) is prepared by mixing other water phase raw materials such as fresh water, protein, acid materials, and seasonings. Subsequently, the W1/O type emulsion prepared above is poured into the external aqueous phase (W2) while stirring, and emulsification treatment is performed to prepare a W1/O/W2 type emulsified seasoning. The stirring conditions and emulsification conditions are not particularly limited, and can be appropriately set depending on the composition of the W1/O type emulsion and the internal aqueous phase (W2).
本発明のＷ１／Ｏ／Ｗ２型乳化調味料の製造には、通常の乳化調味料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、一般的な撹拌機、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 producing the W1/O/W2 type emulsified seasoning of the present invention, equipment used for producing ordinary emulsified seasonings 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, anchor blades, and the like.
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 explained 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 Examples below.
＜Ｗ１／Ｏ／Ｗ２型乳化調味料の製造例＞
［実施例１］
（第１工程）
表１に記載の配合割合に準じ、Ｗ１／Ｏ／Ｗ２型乳化調味料を製造した。
具体的には、まず、撹拌タンクに、醸造酢（酸度１１％）、食塩、及び清水を均一になるように混合して、内水相（Ｗ１）を調製した。その後、ポリグリセリン縮合リシノレイン酸エステル（ＰＧＰＲ）を含有させた食用油脂（菜種油）からなる油相（Ｏ）に、（１２０００ｒｐｍ）の条件で撹拌しながら内水相（Ｗ１）を注加し、乳化処理を行って、Ｗ１／Ｏ型乳化物を調製した。
<Production example of W1/O/W2 type emulsified seasoning>
[Example 1]
(1st step)
W1/O/W2 type emulsified seasonings were produced according to the blending ratios listed in Table 1.
Specifically, first, brewed vinegar (acidity 11%), salt, and clean water were mixed uniformly in a stirring tank to prepare an internal aqueous phase (W1). Thereafter, the internal aqueous phase (W1) was poured into the oil phase (O) consisting of edible fat (rapeseed oil) containing polyglycerin condensed ricinoleic acid ester (PGPR) while stirring at (12,000 rpm), and emulsified. The treatment was carried out to prepare a W1/O type emulsion.
（第２工程）
撹拌タンクに、卵黄（タンパク質の含有量１６．５％）、醸造酢（酸度１１％）、食塩、砂糖、増粘剤（キサンタンガム）、及び清水を均一になるように混合して、外水相（Ｗ２）を調製した。続いて、外水相（Ｗ２）に、（１２０００ｒｐｍ）の条件で撹拌しながら上記で調製したＷ１／Ｏ型乳化物を注加し、乳化処理を行って、Ｗ１／Ｏ／Ｗ２型乳化調味料を調製した。
なお、「タンパク質の含有量」は、上記の（タンパク質の含有量及びその測定方法）の欄で詳述した方法により測定した値である。
(Second process)
In a stirring tank, mix egg yolk (protein content 16.5%), brewed vinegar (acidity 11%), salt, sugar, thickener (xanthan gum), and clean water to a uniform consistency, and add the external aqueous phase. (W2) was prepared. Subsequently, the W1/O type emulsion prepared above was poured into the external aqueous phase (W2) while stirring at (12000 rpm), and emulsification treatment was performed to form a W1/O/W2 type emulsified seasoning. was prepared.
Note that the "protein content" is a value measured by the method detailed in the section (Protein content and its measurement method) above.
［実施例２］
第１工程において、食用油脂の配合量を１５質量％に変更し、清水の配合量を１０質量に変更した以外は実施例１と同様にして、Ｗ１／Ｏ型乳化物を調製した。
第２工程において、増粘剤の配合量を０．４質量％に変更し、清水の配合量を５２．６質量％に変更した以外は実施例１と同様にして、Ｗ１／Ｏ／Ｗ２型乳化調味料を調製した。
[Example 2]
In the first step, a W1/O emulsion was prepared in the same manner as in Example 1, except that the amount of edible oil and fat was changed to 15% by mass and the amount of fresh water was changed to 10% by mass.
In the second step, W1/O/W2 type An emulsified seasoning was prepared.
［実施例３］
第１工程において、食用油脂の配合量を２０質量％に変更し、清水の配合量を１０質量に変更した以外は実施例１と同様にして、Ｗ１／Ｏ型乳化物を調製した。
第２工程において、卵黄の配合量を１質量％に変更し、増粘剤の配合量を０．３３質量％に変更し、清水の配合量を４７．１７質量％に変更した以外は実施例１と同様にして、Ｗ１／Ｏ／Ｗ２型乳化調味料を調製した。
[Example 3]
In the first step, a W1/O emulsion was prepared in the same manner as in Example 1, except that the amount of edible oil and fat was changed to 20% by mass and the amount of fresh water was changed to 10% by mass.
Example except that in the second step, the amount of egg yolk was changed to 1% by mass, the amount of thickener was changed to 0.33% by mass, and the amount of fresh water was changed to 47.17% by mass. A W1/O/W2 type emulsified seasoning was prepared in the same manner as in Example 1.
［実施例４］
第１工程において、食用油脂の配合量を２５質量％に変更し、清水の配合量を１０質量に変更した以外は実施例１と同様にして、Ｗ１／Ｏ型乳化物を調製した。
第２工程において、増粘剤の配合量を０．２４質量％に変更し、清水の配合量を４２．７６質量％に変更した以外は実施例１と同様にして、Ｗ１／Ｏ／Ｗ２型乳化調味料を調製した。
[Example 4]
In the first step, a W1/O emulsion was prepared in the same manner as in Example 1, except that the amount of edible oil and fat was changed to 25% by mass and the amount of fresh water was changed to 10% by mass.
In the second step, W1/O/W2 type An emulsified seasoning was prepared.
［実施例５］
第１工程において、食用油脂の配合量を２０質量％に変更し、清水の配合量を１５質量に変更した以外は実施例１と同様にして、Ｗ１／Ｏ型乳化物を調製した。
第２工程において、卵黄の配合量を０．１８質量％に変更し、食塩の配合量を２．５２質量％に変更し、増粘剤の配合量を０．３質量％に変更し、清水の配合量を４３質量％に変更した以外は実施例１と同様にして、Ｗ１／Ｏ／Ｗ２型乳化調味料を調製した。
[Example 5]
In the first step, a W1/O emulsion was prepared in the same manner as in Example 1, except that the amount of edible oil and fat was changed to 20% by mass and the amount of fresh water was changed to 15% by mass.
In the second step, the amount of egg yolk was changed to 0.18% by mass, the amount of salt was changed to 2.52% by mass, the amount of thickener was changed to 0.3% by mass, and the amount of fresh water was changed to 0.3% by mass. A W1/O/W2 type emulsified seasoning was prepared in the same manner as in Example 1 except that the blending amount was changed to 43% by mass.
［実施例６］
第１工程において、食用油脂の配合量を２０質量％に変更し、清水の配合量を１０質量に変更した以外は実施例１と同様にして、Ｗ１／Ｏ型乳化物を調製した。
第２工程において、卵黄を配合せずに、乳タンパク質（乳清等、タンパク質の含有量８６．４％）を０．５質量％配合し、増粘剤の配合量を０．３質量％に変更し、清水の配合量を４７．７質量％に変更した以外は実施例１と同様にして、Ｗ１／Ｏ／Ｗ２型乳化調味料を調製した。
[Example 6]
In the first step, a W1/O emulsion was prepared in the same manner as in Example 1, except that the amount of edible oil and fat was changed to 20% by mass and the amount of fresh water was changed to 10% by mass.
In the second step, 0.5% by mass of milk protein (whey, etc., protein content 86.4%) was blended without adding egg yolk, and the amount of thickener was 0.3% by mass. A W1/O/W2 type emulsified seasoning was prepared in the same manner as in Example 1, except that the amount of fresh water was changed to 47.7% by mass.
［実施例７］
第１工程において、食用油脂の配合量を３０質量％に変更した以外は実施例１と同様にして、Ｗ１／Ｏ型乳化物を調製した。
第２工程において、卵黄を配合せずに、乳タンパク質（タンパク質の含有量８６．４％）を２質量％配合し、増粘剤の配合量を０．２質量％に変更し、清水の配合量を４１．３質量％に変更した以外は実施例１と同様にして、Ｗ１／Ｏ／Ｗ２型乳化調味料を調製した。
[Example 7]
In the first step, a W1/O type emulsion was prepared in the same manner as in Example 1 except that the amount of edible oil and fat was changed to 30% by mass.
In the second step, 2% by mass of milk protein (protein content 86.4%) was blended without adding egg yolk, the amount of thickener was changed to 0.2% by mass, and fresh water was blended. A W1/O/W2 type emulsified seasoning was prepared in the same manner as in Example 1 except that the amount was changed to 41.3% by mass.
［実施例８］
第１工程において、食用油脂の配合量を２０質量％に変更し、清水の配合量を１０質量に変更した以外は実施例１と同様にして、Ｗ１／Ｏ型乳化物を調製した。
第２工程において、卵黄を配合せずに、大豆タンパク質（タンパク質の含有量８６．３％）を０．１質量％配合し、増粘剤の配合量を０．３質量％に変更し、清水の配合量を４８．１質量％に変更した以外は実施例１と同様にして、Ｗ１／Ｏ／Ｗ２型乳化調味料を調製した。
[Example 8]
In the first step, a W1/O emulsion was prepared in the same manner as in Example 1, except that the amount of edible oil and fat was changed to 20% by mass and the amount of fresh water was changed to 10% by mass.
In the second step, 0.1% by mass of soybean protein (protein content 86.3%) was blended without adding egg yolk, the amount of thickener was changed to 0.3% by mass, and fresh water was added. A W1/O/W2 type emulsified seasoning was prepared in the same manner as in Example 1 except that the blending amount was changed to 48.1% by mass.
［実施例９］
第１工程において、食用油脂の配合量を２０質量％に変更し、清水の配合量を１０質量に変更した以外は実施例１と同様にして、Ｗ１／Ｏ型乳化物を調製した。
第２工程において、卵黄を配合せずに、大豆タンパク質（タンパク質の含有量８６．３％）を０．３質量％配合し、増粘剤の配合量を０．３質量％に変更し、清水の配合量を４７．９質量％に変更した以外は実施例１と同様にして、Ｗ１／Ｏ／Ｗ２型乳化調味料を調製した。
[Example 9]
In the first step, a W1/O emulsion was prepared in the same manner as in Example 1, except that the amount of edible oil and fat was changed to 20% by mass and the amount of fresh water was changed to 10% by mass.
In the second step, 0.3% by mass of soybean protein (protein content 86.3%) was blended without adding egg yolk, the amount of thickener was changed to 0.3% by mass, and fresh water was added. A W1/O/W2 type emulsified seasoning was prepared in the same manner as in Example 1 except that the blending amount was changed to 47.9% by mass.
［実施例１０］
第１工程において、食用油脂の配合量を３０質量％に変更した以外は実施例１と同様にして、Ｗ１／Ｏ型乳化物を調製した。
第２工程において、卵黄の配合量を０．２５質量％に変更し、さらに乳タンパク質（タンパク質の含有量８６．４％）を０．２５質量％配合し、増粘剤の配合量を０．２質量％に変更し、清水の配合量を４２．８質量％に変更した以外は実施例１と同様にして、Ｗ１／Ｏ／Ｗ２型乳化調味料を調製した。
[Example 10]
In the first step, a W1/O type emulsion was prepared in the same manner as in Example 1 except that the amount of edible oil and fat was changed to 30% by mass.
In the second step, the amount of egg yolk blended was changed to 0.25% by mass, furthermore, 0.25% by mass of milk protein (protein content 86.4%) was blended, and the blended amount of the thickener was changed to 0.25% by mass. A W1/O/W2 type emulsified seasoning was prepared in the same manner as in Example 1 except that the amount of fresh water was changed to 2% by mass and the amount of fresh water was changed to 42.8% by mass.
［実施例１１］
第１工程において、食用油脂の配合量を３０質量％に変更した以外は実施例１と同様にして、Ｗ１／Ｏ型乳化物を調製した。
第２工程において、卵黄の配合量を２．５質量％に変更し、さらに大豆タンパク質（タンパク質の含有量８６．３％）を０．１質量％配合し、増粘剤の配合量を０．２質量％に変更し、清水の配合量を４０．７質量％に変更した以外は実施例１と同様にして、Ｗ１／Ｏ／Ｗ２型乳化調味料を調製した。
[Example 11]
In the first step, a W1/O type emulsion was prepared in the same manner as in Example 1 except that the amount of edible oil and fat was changed to 30% by mass.
In the second step, the amount of egg yolk was changed to 2.5% by mass, 0.1% by mass of soybean protein (protein content 86.3%) was added, and the amount of thickener was changed to 0.5% by mass. A W1/O/W2 type emulsified seasoning was prepared in the same manner as in Example 1 except that the amount of fresh water was changed to 2% by mass and the amount of fresh water was changed to 40.7% by mass.
［実施例１２］
第１工程において、食用油脂の配合量を３０質量％に変更した以外は実施例１と同様にして、Ｗ１／Ｏ型乳化物を調製した。
第２工程において、卵黄の配合量を２．５質量％に変更し、さらに大豆タンパク質（タンパク質の含有量８６．３％）を０．３質量％配合し、増粘剤の配合量を０．２質量％に変更し、清水の配合量を４０．５質量％に変更した以外は実施例１と同様にして、Ｗ１／Ｏ／Ｗ２型乳化調味料を調製した。
[Example 12]
In the first step, a W1/O type emulsion was prepared in the same manner as in Example 1 except that the amount of edible oil and fat was changed to 30% by mass.
In the second step, the amount of egg yolk was changed to 2.5% by mass, 0.3% by mass of soybean protein (protein content 86.3%) was added, and the amount of thickener was changed to 0.5% by mass. A W1/O/W2 type emulsified seasoning was prepared in the same manner as in Example 1 except that the amount of fresh water was changed to 2% by mass and the amount of fresh water was changed to 40.5% by mass.
［比較例１］
第１工程において、食用油脂の配合量を２０質量％に変更し、ＰＧＰＲの配合量を２質量％に変更し、清水の配合量を１７質量％に変更した以外は実施例１と同様にして、Ｗ１／Ｏ型乳化物を調製した。
第２工程において、卵黄の配合量を１５質量％に変更し、増粘剤を配合せずし、清水の配合量を２５．０質量％に変更した以外は実施例１と同様にして、Ｗ１／Ｏ／Ｗ２型乳化調味料を調製した。
[Comparative example 1]
In the first step, the procedure was the same as in Example 1 except that the amount of edible oil and fat was changed to 20% by mass, the amount of PGPR was changed to 2% by mass, and the amount of fresh water was changed to 17% by mass. , W1/O type emulsion was prepared.
In the second step, W1 /O/W2 type emulsified seasoning was prepared.
［比較例２］
第１工程において、食用油脂の配合量を２０質量％に変更し、清水の配合量を１０質量％に変更した以外は実施例１と同様にして、Ｗ１／Ｏ型乳化物を調製した。
第２工程において、卵黄を配合せず、大豆タンパク質（タンパク質の含有量８６．３％）を２．２質量％配合し、増粘剤の配合量を０．３質量％に変更し、清水の配合量を４６質量％に変更した以外は実施例１と同様にして、Ｗ１／Ｏ／Ｗ２型乳化調味料を調製した。
[Comparative example 2]
In the first step, a W1/O emulsion was prepared in the same manner as in Example 1, except that the amount of edible oil and fat was changed to 20% by mass and the amount of fresh water was changed to 10% by mass.
In the second step, no egg yolk was added, 2.2% by mass of soybean protein (protein content 86.3%) was added, the amount of thickener was changed to 0.3% by mass, and fresh water was added. A W1/O/W2 type emulsified seasoning was prepared in the same manner as in Example 1 except that the blending amount was changed to 46% by mass.
（粘度の測定）
上記で調製した各Ｗ１／Ｏ／Ｗ２型乳化調味料について、ＢＨ形粘度計を使用し、品温２５℃、回転数１０ｒｐｍの条件で、ローターＮｏ．３を使用し、測定開始後ローターが２回転した時の示度により算出した。測定結果を表１に示した。
(Measurement of viscosity)
For each of the W1/O/W2 type emulsified seasonings prepared above, using a BH type viscometer, rotor No. 3, and calculated from the reading when the rotor rotated twice after the start of the measurement. The measurement results are shown in Table 1.
（ｐＨの測定）
上記で調製した各Ｗ１／Ｏ／Ｗ２型乳化調味料について、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。各水中油型乳化食品のｐＨは２．８５～３．８６の範囲内であった。
(Measurement of pH)
For each of the W1/O/W2 type emulsified seasonings prepared above, the pH was measured using a pH meter (desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and temperature of 20°C. did. The pH of each oil-in-water emulsified food was within the range of 2.85 to 3.86.
（官能評価）
上記で調製した各Ｗ１／Ｏ／Ｗ２型乳化調味料について、複数の訓練されたパネルより、下記の４段階の評価基準で、「油のコク」及び「すっきりとした後味」の各項目を評価した。各パネルの点数の平均値を評価点として表１に示した。「油のコク」及び「すっきりとした後味」の評価点がともに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］
（油のコク）
４点：油のコクを強く感じた。
３点：油のコクを感じた。
２点：油のコクを少し感じた。
１点：油のコクをほとんど感じなかった。
（すっきりとした後味）
４点：すっきりとした後味をとても感じた。
３点：すっきりとした後味を感じた。
２点：すっきりとした後味をやや感じた。
１点：すっきりとした後味を感じなかった。
(sensory evaluation)
For each of the W1/O/W2 type emulsified seasonings prepared above, multiple trained panels evaluated each item of "richness of oil" and "refreshing aftertaste" using the following four-stage evaluation criteria. did. The average value of the scores for each panel is shown in Table 1 as the evaluation score. If the evaluation scores for "richness of oil" and "refreshing aftertaste" are both 2.0 points or higher, it can be said that the result is good.
[Evaluation criteria]
(richness of oil)
4 points: The richness of the oil was felt strongly.
3 points: I felt the richness of the oil.
2 points: The richness of the oil was felt a little.
1 point: The richness of the oil was hardly felt.
(Clean aftertaste)
4 points: I felt a very refreshing aftertaste.
3 points: A refreshing aftertaste was felt.
2 points: Slightly felt a refreshing aftertaste.
1 point: No refreshing aftertaste was felt.
実施例１～１２のＷ１／Ｏ／Ｗ２型乳化調味料はいずれも、油のコクを感じられ、かつ、すっきりとした後味を感じられた。
比較例１のＷ１／Ｏ／Ｗ２型乳化調味料は、Ｗ１／Ｏ型乳化物の含有量が多かったため、すっきりとした後味を感じなかった。
比較例２のＷ１／Ｏ／Ｗ２型乳化調味料は、外水相（Ｗ２）に含まれるタンパク質の含有量が食用油脂に対して多かったため、すっきりとした後味を感じなかった。
All of the W1/O/W2 type emulsified seasonings of Examples 1 to 12 had a rich oily feel and a refreshing aftertaste.
The W1/O/W2 type emulsified seasoning of Comparative Example 1 had a high content of W1/O type emulsion, so it did not give a refreshing aftertaste.
The W1/O/W2 type emulsified seasoning of Comparative Example 2 did not have a refreshing aftertaste because the content of protein contained in the external aqueous phase (W2) was higher than that of the edible fat.
Claims (8)
前記油相（Ｏ）が、食用油脂を含有し、
前記食用油脂の含有量が、前記乳化調味料の全量に対して１質量％以上３５質量％以下であり、
Ｗ１／Ｏ型乳化物の含有量が、前記乳化調味料の全量に対して５質量％以上４０質量％以下であり、
前記外水相（Ｗ２）に含まれるタンパク質の含有量が、前記食用油脂１質量部に対して０．０６０質量部以下であり、
前記外水相（Ｗ２）に含まれるタンパク質の含有量が、前記外水相（Ｗ２）の全量に対して３．０質量％以下であり、
粘度が、１．０Ｐａ・ｓ以上１０Ｐａ・ｓ以下であることを特徴とする、
Ｗ１／Ｏ／Ｗ２型乳化調味料。 A W1/O/W2 type emulsified seasoning consisting of an inner water phase (W1), an oil phase (O), and an outer water phase (W2),
The oil phase (O) contains edible oil and fat,
The content of the edible oil and fat is 1% by mass or more and 35% by mass or less based on the total amount of the emulsified seasoning,
The content of the W1/O type emulsion is 5% by mass or more and 40% by mass or less based on the total amount of the emulsified seasoning,
The content of protein contained in the external aqueous phase (W2) is 0.060 parts by mass or less per 1 part by mass of the edible oil and fat,
The content of protein contained in the external aqueous phase (W2) is 3.0% by mass or less with respect to the total amount of the external aqueous phase (W2),
characterized by a viscosity of 1.0 Pa·s or more and 10 Pa·s or less,
W1/O/W2 type emulsified seasoning.
請求項１に記載のＷ１／Ｏ／Ｗ２型乳化調味料。 The content of the W1/O type emulsion is 10 % by mass or more based on the total amount of the emulsified seasoning,
The W1/O/W2 type emulsified seasoning according to claim 1.
請求項１または２に記載のＷ１／Ｏ／Ｗ２型乳化調味料。 The content of protein contained in the external aqueous phase (W2) is 0.001 part by mass or more per 1 part by mass of the edible fat or oil,
The W1/O/W2 type emulsified seasoning according to claim 1 or 2.
請求項１または２に記載のＷ１／Ｏ／Ｗ２型乳化調味料。 The content of protein contained in the external aqueous phase (W2) is 0.01% by mass or more based on the total amount of the external aqueous phase (W2),
The W1/O/W2 type emulsified seasoning according to claim 1 or 2.
請求項１または２に記載のＷ１／Ｏ／Ｗ２型乳化調味料。 The oil phase (O) further contains polyglycerin condensed ricinoleic acid ester,
The W1/O/W2 type emulsified seasoning according to claim 1 or 2.
請求項１または２に記載のＷ１／Ｏ／Ｗ２型乳化調味料。 The external aqueous phase (W2) further contains a thickener,
The W1/O/W2 type emulsified seasoning according to claim 1 or 2.
請求項６に記載のＷ１／Ｏ／Ｗ２型乳化調味料。 The content of the thickener is 0.01% by mass or more and 2.0% by mass or less based on the total weight of the emulsified seasoning.
The W1/O/W2 type emulsified seasoning according to claim 6.
請求項１または２に記載のＷ１／Ｏ／Ｗ２型乳化調味料。 The protein contained in the external aqueous phase (W2) is at least one selected from the group consisting of egg yolk protein, milk protein, and soybean protein.
The W1/O/W2 type emulsified seasoning according to claim 1 or 2.
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