JPH088845B2 - Liquid food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is generally a non-emulsifying agent that is not substantially emulsified, and can be easily and uniformly mixed and coarsely emulsified by shaking at the time of use to maintain a uniform mixed state for a while. The present invention relates to a liquid food of a mold type, the liquid food of the present invention is mainly used as dressings, has a color feeling and taste of a separate dressing, and can easily maintain a uniform mixed state when used. Therefore, it is easy to handle.

[Problems to be Solved by Prior Art and Invention]

Liquid food consisting of water phase and oil phase such as dressing,
There are roughly two types: separate type and emulsifying type.The separate type dressing must be shaken every time it is used.
Despite its drawbacks such as being troublesome and easily soiling hands, etc., it is the mainstream of dressing. One reason for this is that the water phase of the dressing generally contains a large amount of soy sauce and vinegar, and such a high salt or high acid water phase is difficult to emulsify. However, even better than that, the texture and taste of the separate type can be mentioned.

Emulsifying dressing is a combination of specific stabilizers such as emulsifiers and pastes that stabilizes the emulsification for a long period of time. However, it has a drawback that the texture is high and it is drunk and the texture is bad, and because it is finely emulsified into an O / W type, the taste of fats and oils is hard to feel.

Further, JP-A-62-163668 proposes a separation type dressing in which an emulsified state can be easily obtained by shaking at the time of use, and the emulsified state is maintained for a relatively long time.

However, since this separation type dressing is a high viscosity one in which the viscosity of the aqueous layer is 300 to 1000 centipoise using xanthan gum and carboxymethyl cellulose sodium salt, it has the same drawbacks as the above-mentioned emulsion type dressing.

Therefore, an object of the present invention is to have the texture and taste of a separate dressing, that is, the taste of oils and fats and the taste of an aqueous phase can be felt at the same time in a balanced manner, and the emulsification type dressing has the convenience and ease of use. To provide a new type of liquid food.

[Means for solving problems]

The present invention has the above-mentioned object of providing a lysophosphatidylcholine content of 40 wt.
Consists of an aqueous phase containing a high salt content of wt% and an oil phase. 90% or more of the oil phase is separated from the aqueous phase, and by shaking, it is uniformly mixed to an average emulsified particle size of 10 to 100μ and shaken. It is achieved by providing a liquid food product characterized by maintaining a uniform mixed state for at least 10 minutes thereafter and returning to a state before shaking by at least 24 hours after shaking.

The liquid food of the present invention can be easily and uniformly mixed by shaking at the time of use and can be kept in a uniform mixed state for a while (at least 10 minutes after shaking), so that it can be shaken once before being served on a table at a restaurant or home, for example. If this is done, users such as customers and family members do not need to shake, so they can easily enjoy the texture and taste of the separate dressing without soiling their hands, and unlike the emulsifying dressing. ,
Since it has a low viscosity, it has advantages such as good drainage from the container.

 Hereinafter, the liquid food of the present invention will be described in detail.

The oil and fat constituting the oil phase used in the present invention, soybean oil, corn oil, commonly called edible liquid oil of rapeseed oil, is not particularly limited as long as it is a liquid oil or fat or a mixture thereof at room temperature. If necessary, it may contain an oil-soluble fragrance.

The aqueous phase used in the present invention is vinegar, salt, sugar,
It is preferably an aqueous phase containing a flavoring substance such as soy sauce, sauce, mirin, lemon, sesame, spice, and flavor, and preferably does not contain a stabilizer such as starch and paste.

Further, in the present invention, the lysophosphatidylcholine content
In addition to 40% by weight or more of lysophosphatide, other surfactants can be contained. As such a surfactant, those which easily form an oil-in-water emulsion are preferable and have high HLB.
Preferably, one or more selected from the group consisting of polyglycerin fatty acid ester having an HLB of 10 or more, glycerin monofatty acid ester, sucrose fatty acid ester and sorbitan fatty acid ester are mentioned.

If the content of soy sauce or vinegar in the aqueous phase is high and the salt concentration is high, for example 5% by weight or more or low pH, for example pH 5 or less, lysophosphatidylcholine (hereinafter referred to as LPC) content 40% or more It is preferable to use the polyglycerin fatty acid ester of lysophosphatide and high HLB, preferably HLB of 10 or more. Lysophosphatide with an LPC content of 40% or more can be used in combination with other surfactants even in the case of high salt concentration or low pH. It is preferable that the content is not less than wt%.

The amount of lysophosphatide (surfactant) used is
Liquid food, by shaking, the average emulsion particle size 10 ~
The amount is such that 100 μm is evenly mixed, the uniform mixed state is maintained for at least 10 minutes after shaking, and the state before shaking is returned by at least 24 hours after shaking. , Oil / fat type, O / W ratio, surfactant type, etc., and is usually about 0.1 to 2.0% by weight of oil. If the amount of surfactant used is too small, it will easily separate into two phases even if shaken, and if it is too large,
The oil phase does not separate from the water phase and is emulsified finely, making it difficult to feel the taste of fats and oils. When the ratio of the oil phase is large or the viscosity of the water phase is large, it is better to use a smaller amount of the surfactant.

Liquid food of the present invention, 90% or more of the oil phase is separated from the aqueous phase, by shaking, easily and uniformly mixed, roughly emulsified, in this case, the emulsified particle size of 10 ~ 100μ on average. And at least 10 minutes after shaking, preferably 30-90
During the minute, a uniform mixed state having an average emulsified particle size of 10 to 100 µ is maintained. If the average emulsified particle size is less than 10 μm, the taste of fats and oils will not be felt easily, and if it exceeds 100 μm, the texture will be poor.

Further, in the liquid food of the present invention, 90% or more of the oil phase is separated from the aqueous phase again by 24 hours at the latest after shaking, preferably by 3 to 6 hours after shaking. If the time until separation is longer than the above range, the texture will be remarkably poor.

The liquid food of the present invention can be manufactured, for example, as follows.

First, a water-soluble surfactant and a taste substance are mixed with water and dissolved by heating to prepare an aqueous phase. Next, an oil-soluble surfactant and, if necessary, an oil-soluble flavor and the like are mixed with the liquid oil and dissolved by heating to prepare an oil phase. Then, the aqueous phase 40 to 90 parts by weight, preferably 50 to 70 parts by weight and the oil phase 60 to 10 parts by weight, preferably 50 to 30 parts by weight with stirring, mixing, preferably heat sterilized into a container. The container is filled or the above water phase and the above oil phase are separately filled into a container by using a proportional pump or the like to obtain the liquid food of the present invention in a container. The container is preferably made of glass or the like so that the contents can be seen. It is suitable to use a propeller-type stirring mixer for stirring and mixing the water phase and the oil phase. If 90% or more of the oil phase separates from the water phase after stirring and mixing the water phase and the oil phase, a homomixer, a homogenizer, a colloid mill or the like can be used, but after stirring and mixing, the oil phase and the water phase are mixed. It takes a very long time to separate, which is not preferable.

〔Example〕

Hereinafter, the liquid food of the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.

Example 1 1 kg of mirin, 5 kg of vinegar, 2 kg of salt, 1 kg of sugar, 1 kg of pepper, and 0.5 kg of lysophosphatide (LPC content 48%, total lysophospholipid content 62%) 0.5 kg were mixed with 49.5 kg of concentrated soy sauce at 60 ° C.
The solution was heated and dissolved to prepare an aqueous phase. Next, 40 kg of soybean salad oil (oil phase) was added to the above aqueous phase, and the mixture was stirred and mixed at 60 ° C., and then 200 g each was filled in a glass container to obtain a liquid food product of the present invention in a container.

This liquid food was apparently homogeneous immediately after filling the container, but the next day, 92% of the oil phase separated from the water phase, and no further change in state was observed thereafter. When the above liquid food was shaken up and down 10 times, it became uniformly mixed with 50% of particle size 10 to 20μ and 50% of particle size of 20 to 100μ (ratio of particle number). As a result, the flavor of the water phase and the flavor of the oil phase were felt in a good balance, and the dressing was good. The changes in the state of the liquid food before and after the shaking were as follows.

From the above examples, the liquid food product of the present invention, while the stationary type is a separation type, is easily and uniformly mixed by shaking, and has the same texture and taste as the separation type dressing,
In addition, since it maintains a uniform mixed state for at least 10 minutes after shaking, it can be seen that it is excellent in handleability.

〔The invention's effect〕

The liquid food of the present invention has the texture and taste of a separate type dressing, that is, the taste of oil and fat and the taste of the aqueous phase can be felt at the same time in a balanced manner, and the emulsion type dressing is simple and easy to use. It is a type of liquid food.

Claims (2)

[Claims] 1. A lysophosphatidylcholine content of 40% by weight.
It consists of a high salt content aqueous phase containing 0.1 to 2.0% by weight of lysophosphatide relative to the oil, and an oil phase. 90% or more of the oil phase is separated from the aqueous phase, and by shaking, the average emulsification Uniformly mixed to a particle size of 10 to 100μ and at least 1 after shaking
Maintain a uniform mixture for 0 minutes, and at least 2 after shaking.
A liquid food characterized by returning to the state before shaking by 4 hours. 2. The surfactant further contains one or more selected from the group consisting of high HLB polyglycerin fatty acid ester, glycerin monofatty acid ester, sucrose fatty acid ester and sorbitan fatty acid ester. Liquid food according to the range (1).