JPH09322735A - Seasoning containing animal fat and it production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce the subject seasoning having sufficient fluidity, capable of readily spreading and coating and hardly scorching by cooking, by dispersing an animal fat such as cow fat into an aqueous seasoning liquid of a high salt concentration on a specific state by an emulsifier and a stabilizer. SOLUTION: An animal fat which is solid at ordinary temperature is emulsified and dispersed into an aqueous seasoning of a high salt concentration having 1000-3000CP viscosity at (98:2) to (60:40) weight ratio. Thereby, the animal fat can stably be emulsified and dispersed into a seasoning liquid for imparting taste of flavor to a food during cooling.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a seasoning having a high salt concentration in which animal fat is stably emulsified and dispersed, and a method for producing the seasoning. In particular, the present invention relates to a liquid seasoning obtained by emulsifying and dispersing beef tallow having an umami and flavor of beef in a seasoning solution having a high salt concentration, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, in order to impart the umami and flavor of beef, there have been methods such as adding beef tallow during cooking or adding an extract obtained by hydrolyzing beef protein into seasonings. It was being appreciated. The flavor of food is determined by factors such as aroma, taste and texture. Among them, fat is closely related to any of the factors. It is generally well known that oily foods, fat-rich sausages, ice creams, cookies, and other foods that appropriately contain fats and oils give a good texture.

[0003] In particular, the solid fat contained in beef is considered to be the main cause of the umami and flavor of beef, and when the fat of beef is melted and spread in a pan and then sukiyaki or steak is baked. Melting beef tallow in a frying pan enjoys the umami and flavor of beef. Wagyu beef, which is said to be high-quality meat, has fat finely incorporated into the structure of the meat, called "marbling," and this fat provides umami and a good flavor. However, the beef flavor is oil-soluble, and the umami also largely depends on the beef tallow. Therefore, it was difficult to obtain the taste of beef just with the water-soluble extract.

[0004] As a method for imparting the taste of beef tallow to the seasoning liquid,
Many attempts have been made in the past to stably disperse edible fats and oils in a solution having a high salt concentration such as soy sauce, but a satisfactory product has not been obtained yet. Known examples include a method of emulsifying a liquid oil by adding an aqueous phase containing gelatin and natural gum to soy sauce (Japanese Patent Publication No. 52-2999), diacetyl tartaric acid monoglyceride, sucrose fatty acid ester, polyglycerin fatty acid as an emulsifier. A method of using one kind or two or more kinds of esters (JP-A-59-45854) and a method of adding lysophosphatide (JP-B-63-18535).
0). In addition, a method in which three components of polyglycerin fatty acid ester as an emulsifier and xanthan gum and tamarind gum as stabilizers are used together in a predetermined ratio (Japanese Patent Laid-Open No. 6-58242)
3-294758).

However, emulsions containing salt produced by these methods are relatively stable if oils and fats such as vegetable oils are liquid. However, if the fats and oils are solid at room temperature, they are relatively stable if they are left to stand at a constant temperature.However, during daily handling such as sterilization, transportation and storage, vibration, stirring, temperature changes, etc. It is unstable under the conditions of use and causes aggregation and separation of solid fat. The reason is that the aqueous phase having a high salt concentration has a large ionic strength, the electrostatic repulsion between the oil and fat particles is lost, and the emulsion is liable to be destroyed. This is because the crystallinity causes aggregation and coalescence between particles. For this reason, as in the invention described in JP-A-63-294758, it is necessary to sufficiently increase the viscosity to disperse oils and fats, and the fluidity becomes poor, so that it is necessary to use it as a seasoning liquid. It is extremely inconvenient.

[0006]

DISCLOSURE OF THE INVENTION No example of a high salt concentration emulsified seasoning liquid containing beef tallow as a main fat is found in commercial products. Conventionally, in order to taste the umami and flavor of beef tallow, it was necessary to coexist by applying a necessary amount of beef tallow. Further, it is practically impossible to separately apply beef tallow and seasoning liquid to meat. Further, it is extremely difficult to apply the seasoning liquid and the beef tallow after cooking both when the beef to which the seasoning liquid is applied is coated with beef tallow, and when the order is reversed. Beef tallow has a melting point of 4
This is because it is as high as 0 to 46 ° C., and because the beef tallow and the seasoning liquid are incompatible, uniform application is difficult.

Therefore, in order to mix beef tallow with an aqueous seasoning, a thickening polysaccharide such as modified starch or xanthan gum is added to increase the viscosity of the seasoning liquid itself (eg, 4,000).
A method of stabilizing beef tallow by its viscosity and applying it to meat was performed. However, such a seasoning liquid is inconvenient to handle, and when the meat is baked by applying them, the polysaccharide is easily carbonized, so that it burns during cooking, and the state of the baked meat is not preferable. An object of the present invention is to improve the above-mentioned drawbacks of the prior art, to provide a seasoning which has sufficient fluidity, is easy to spread and apply, and is hard to burn even when cooked. The present invention is a solid animal fat at room temperature,
It is intended to provide a seasoning liquid which is stably emulsified and dispersed in a seasoning liquid having a high salt concentration.

[0008]

The essence of the present invention is a seasoning composition comprising a seasoning liquid having a high salt concentration, animal fat, an emulsifier and a stabilizer, and a method for producing the same. That is, (1) an emulsion in which a solid animal fat at room temperature is stably emulsified and dispersed in an aqueous seasoning liquid having a high salt concentration by using an emulsifier and a stabilizer, and the addition of animal fat to the aqueous seasoning liquid. 98: 2 by weight
~ 60: 40 and its viscosity is 1,000-3,000
A seasoning composition characterized by being 0 CP,
(2) A seasoning composition in which the emulsifier of (1) is a polyglycerin fatty acid ester, and the stabilizer is a combination of gum arabic and carrageenan. (3) Also, the (1) emulsifier is poly It is a mixture of glycerin fatty acid ester and lysolecithin, and the blending ratio of polyglycerin fatty acid ester / lysolecithin is 9: 1 by weight.
The seasoning composition is 5: 5, and the stabilizer is a combination of gum arabic and carrageenan.
(4) A seasoning composition in which the amount of the emulsifier and the mixture of emulsifiers is 0.5 to 20% by weight based on animal fat, and (5) the amount of gum arabic and carrageenan of the stabilizer is The seasoning composition is 0.4 to 2.5% by weight with respect to the aqueous seasoning liquid, and the compounding ratio of gum arabic / carrageenan is 1: 1 to 1:10 by weight.
(6) More preferably, the compounding amount of the emulsifier and the emulsifier mixture is 0.5 to 10% by weight with respect to animal fat.
More preferably, it is 5.0 to 10% by weight (2, 3).
(7) The sum of gum arabic and carrageenan of the stabilizer is 0.7 to 2.0% by weight based on the aqueous seasoning liquid, and the gum arabic / carrageenan The compounding ratio is 1: 3 to 1: 6 by weight (2,
(4) The method for producing the stable seasoning composition of the present invention is a seasoning composition described in 3, 4, 6), wherein the emulsification temperature is 50 ° C. or higher by a common emulsifying machine such as a homogenizer or a homomixer. That is, that is, at the emulsification temperature above the melting point at which the animal fat becomes liquid or fluid, (2) to
Using the emulsifier and stabilizer described in (7), the animal fat is emulsified and dispersed in an aqueous seasoning solution having a high salt concentration, and preferably rapidly cooled. (9) Another aspect of the present invention is to use the above emulsifier and stabilizer to disperse the edible oil / fat in the aqueous seasoning liquid, and at that time, the edible oil / fat is limited to animal fat that is solid at room temperature. Not a thing.

[0009]

[Explanation of each component constituting the present invention] Each component constituting the present invention will be described below. Animal fats in the present invention include animal fats such as beef tallow, lard, and sheep fat, as well as birds and whale mackerel, and a mixture of two or more thereof can also be used. However, it is often used for beef tallow. In addition, beef tallow obtained by boiling fat of Japanese black beef is particularly suitable for this purpose. These fats have a high melting point and are usually solid at room temperature. still,
Other fats and oils can be added within a range that does not impair the effects of the present invention.

The seasoning liquid used in the present invention may be any one as long as it imparts a taste and a fragrance and imparts a desired taste to the food being cooked. For example, "sauce" used for grilled meat, steak, etc., and "tsuyu" prepared by mixing these in addition to the basic liquid seasoning such as soy sauce, sauce, fish sauce, vinegar, and liquor are also included. The artificial liquid containing salt, sugar, amino acid peptide and the like, a mixture of these and natural seasonings, and further dressing, ramen soup, meat juice, vegetable soup, etc. are included in the seasoning liquid of the present invention. Although the present invention can be carried out if the salt content of the seasoning liquid is 20% by weight or less, a salt content of 5 to 20% is suitable from the viewpoint of preventing spoilage.

As the emulsifier used in the present invention, polyglycerin fatty acid ester or a mixture of polyglycerin fatty acid ester and lysophospholipid is suitable. The polyglycerin fatty acid ester used in the present invention is not particularly limited as long as it works synergistically with other components and has a suitable emulsifying and dispersing action in a seasoning liquid containing salt. But,
Polyglycerin fatty acid ester has a glycerin polymerization degree of 4
A polymer having an HLB of 10 to 10 and an HLB of 6 to 14 can be used, and a polymer having a polymerization degree of 4 to 8 and an HLB of 10 to 12 is more preferable. The constituent fatty acids are preferably unsaturated fatty acids and / or saturated fatty acids having 14 to 22 carbon atoms, and more preferably saturated fatty acids having 16 to 22 carbon atoms.

The lysolecithin (lysophospholipid) used in the present invention is not particularly limited, but those obtained by decomposing soybean or egg yolk phospholipids with phospholipase A-2 are suitable. Among soybeans, those having a choline lipid content increased by fractionation are more preferable, and those having a choline content of 50% or more are particularly preferable. The mixing ratio of lysolecithin to polyglycerin fatty acid ester is preferably 9: 1 to 5: 5. When the amount of lysolecithin is low, the effect of combination is not effective, and when the amount is too high, the emulsification stability is often impaired especially in the seasoning liquid containing a large amount of protein.

As the stabilizer used in the present invention, a combination of gum arabic and carrageenan is suitable. The carrageenan preferably has a large lambda fraction or iota fraction, more preferably the iota fraction. Those with a large amount of kappa fraction are not preferable because they will gel. Since gum arabic is a natural product, there are variations in performance, but generally the blending ratio of carrageenan to gum arabic is 1: 1 to 1:10.
Is suitable, and more preferably 1: 3 to 1: 6. Separation occurs unfavorably when the amount of gum arabic is increased, and separation occurs even when carrageenan is used alone.

In the present invention, the mixing ratio of the seasoning liquid having a high salt concentration and the animal fat is 98: 2 to 60:40 by weight. More preferably, it is 95: 5 to 60:40. When the amount of animal fat is less than 2% by weight, the flavor of fat is insufficient. 40
% Or more and about 50% by weight, the viscosity control of the seasoning composition tends to be difficult.

The seasoning liquid having a high salt concentration, which constitutes the present invention, is preferably one having an inorganic salt concentration of 5 to 20% by weight. If it is less than 5%, there is no problem in production, but the composition is apt to decompose during use. The seasoning with a high salt concentration referred to in the present invention includes a salt concentration of about 15 to 16% by weight such as soy sauce and a salt concentration of 20% by weight such as fish sauce.

The amount of the polyglycerin fatty acid ester or the mixture of polyglycerin fatty acid ester and lysolecithin used as an emulsifier in the present invention with respect to the oil and fat varies depending on the size of the oil and fat spheres after emulsification treatment (surface area of the oil and fat particles). , 0.5 to animal fat
It is preferably 20% by weight, more preferably 0.5 to 10% by weight, further preferably 5.0 to 10% by weight. When the amount of emulsifier is less than 0.5, the dispersion of fat in the seasoning containing salt is not stable. A larger amount of the emulsifier stabilizes the fat dispersion, but there is an appropriate amount, and if the amount exceeds 20% by weight, the taste and flavor of the seasoning liquid are affected, which is not preferable.

The amount of gum arabic and carrageenan used as a stabilizer in the present invention is preferably 0.4 to 2.5% by weight, more preferably 0.7 to 2.0% by weight, based on the aqueous seasoning liquid. Is. Stabilizer content 0.4
When it is less than wt%, the dispersion of fat is not stable in the seasoning liquid having a high salt concentration. The greater the amount of stabilizer added, the more stable the dispersion of fat. However, the above 2.5% by weight
If the amount of the stabilizer exceeds the above range, the viscosity of the seasoning liquid becomes higher than desired and there is a drawback that it tends to become charred. Generally, a seasoning composition having a similar distribution of fat globules and a high fat content tends to require a small amount of a stabilizer.

In the present invention, the blending ratio of the high salt seasoning liquid and the animal fat is 98: 2 to 50:50 by weight. It is preferably 98: 2 to 60:40, more preferably 95: 5 to 60:40. When the amount of animal fat is less than 2% by weight, the flavor of fat is insufficient. If it exceeds 50% by weight, it becomes difficult to stabilize the emulsion. As an emulsifier used in a high salt concentration seasoning solution, polyglycerin fatty acid ester or polyglycerin fatty acid ester and lysophospholipid,
It is necessary to use a gum arabic and a carrageenan together as a stabilizer, and if one of the above emulsifiers, gum arabic, and carrageenan is lacking, the fat can be stably emulsified and dispersed in a seasoning containing an aqueous salt. Can not. Even if it seems that stable emulsification has been obtained once, stability is lost due to temperature change and vibration during distribution storage, and separation occurs. Of course,
In addition to the above three components, other emulsifiers and stabilizers can be used in combination as long as the effects of the present invention are not lost.

The seasoning liquid having a high salt concentration of the present invention has a salt concentration of 5 to 20% by weight mainly of sodium chloride, but at such a high salt concentration, the combination of the emulsifier and the stabilizer of the present invention is suitable. That is, polyglycerin fatty acid ester or a mixed emulsion of polyglycerin fatty acid ester and lysophospholipid is used as an emulsifier, and gum arabic and carrageenan are used together as a stabilizer.

The viscosity of the composition of the present invention must be within a range suitable for use from the viewpoint of fluidity, and it is 1,000 to 3,000 C.
Adjust to P. Generally, the measured value of the viscosity shows different values depending on the measuring machines and their measuring conditions. Therefore,
The viscosity of the present invention means B as a measuring instrument manufactured by Tokyo Keiki Co., Ltd.
Type viscometer BL, NO. 3 rotor, rotation speed 12r
It means the viscosity when measured under the conditions of pm and temperature of 30 ° C.

In the emulsification and dispersion of fat in a seasoning solution containing salt according to the present invention, it is necessary to use polyglycerin fatty acid ester or a mixture of polyglycerin fatty acid ester and lysophospholipid as an emulsifier, and to use gum arabic and carrageenan in combination as a stabilizer. With the above emulsifier, gum arabic,
Even if any one of carrageenan is missing, it is not possible to maintain a substantially stable dispersion. Other than the above,
Even if it seems that a stable emulsified dispersion has been obtained, the stability is lost due to temperature changes and vibration during storage and use, and separation occurs. However, it goes without saying that other emulsifiers and stabilizers can be used in combination with the above-mentioned four components within a range that does not impair the effects of the present invention.

With the above composition, animal fat which is solid at room temperature can be stably dispersed in a seasoning liquid having a high salt concentration. The emulsifier may be dissolved or dispersed in fat, dissolved or dispersed in an aqueous seasoning solution, or may be added to both the oil phase and the aqueous phase. Upon emulsification, fat that is solid at room temperature is heated to 50 ° C. or higher to once become liquid. Similarly, under heating at 50 ° C or higher, a mixture of a seasoning solution containing an aqueous salt, an emulsifier, and a stabilizer is prepared, preliminarily emulsified with an appropriate stirrer, and then treated with a homomixer or a pressure homogenizer. . The emulsification temperature needs to be maintained at a temperature equal to or higher than the melting point of the fat and oil, and is preferably 60 to 80 ° C. from the viewpoint of the emulsification effect.

Regarding the industrial production of the composition of the present invention, the equipment is not particularly limited, but a fine oil and fat emulsion such as a homogenizer can be obtained, and the composition is sterilized or sterilized before or after emulsification and dispersion. Equipment with equipment that can easily construct a closed system is suitable. Further, in the production, it is suitable to use a plate type or tubular type heat exchanger capable of rapidly cooling the emulsion. The average particle size of the animal fat is suitably in the range of 0.5 to 20 μm. The fat thus emulsified and dispersed is practically kept stable in the seasoning liquid, sometimes the animal fat globules float up, and even if it becomes a cream, the fats and oils do not agglomerate or coalesce and are shaken. After that, it is easy to return to the dispersed state.

In general, the flow of a liquid on the surface of a solid is governed by the interfacial tension between the liquid and the solid, and the wettability is represented by the contact angle of the liquid. The surface of beef is a system composed of complex components, and water spreads more easily than oil on the surface of meat. Therefore, the composition of the present invention containing a surfactant is more likely to wet the surface of beef. In particular, the seasoning liquid containing the mixture of polyglycerin fatty acid ester and lysolecithin showed a low contact angle with beef and showed good wetting. It is presumed that such improvement of the surface-active effect promotes the penetration of the seasoning liquid into the meat as compared with the case of using the polyglycerol fatty acid ester alone. Table 1 shows the measurement results using a contact prism (M-2010A-aG-I type) manufactured by Elma Optical Co., Ltd.

[0025]

[Table 1]

The present invention will be specifically described with reference to the following examples, but it goes without saying that the seasoning composition and the method for producing the same of the present invention are not limited to these examples. Further, it is needless to say that the content of the composition of the present invention is effective even when the inorganic salt concentration of the aqueous seasoning liquid constituting the present invention is 5% by weight or less to substantially salt-free. Nor.

[0027]

[Examples] Examples 1 to 18 Sauces of roasted meat were prepared according to the formulations shown in Table 2. Add water or salt to this sauce to adjust the salt concentration to 5%, 10%, 15
%, Adjust to 20%. To each of them, an emulsifier or an emulsifier mixture and a stabilizer were added in the composition shown in Table 3,
Heat to. Unrefined beef tallow separated from Sendai beef was slowly heated at 65 ° C. so as not to be charred, and liquefied beef tallow with the addition amount shown in Table 3 was added dropwise to a sauce of roasted meat for emulsion dispersion. Emulsification and dispersion were performed with a homomixer or a high pressure homogenizer as shown in Table 3. Emulsification with a homomixer is performed by TK homomixer MK2 manufactured by Tokushu Kika Kogyo Co., Ltd.
Was used for 20 minutes at 12,000 rpm. Emulsification with a high-pressure homogenizer is based on T manufactured by Tokushu Kika Kogyo Co., Ltd.
After preliminarily emulsifying with a K homomixer MK2 at 8,000 rpm for 10 minutes, a high pressure homogenizer 15M manufactured by Manton Gaulin Co. was used and treated at 150 atm.

[0028]

[Table 2]

Comparative Examples 1 to 6 Sauces of roasted meat were prepared with the formulations shown in Table 2 and the salt concentration was adjusted to 5
%, 10%, 20%, and emulsified and dispersed using a homomixer or a high-pressure homogenizer in the same manner as in Examples 1-18.

Examples 1 to 18 and Comparative Examples 1 to 6 were stored at room temperature for 30 days, and the degree of separation was confirmed. Table 3 shows the results.
Shown in As shown in Table 3, the examples maintained uniform emulsified dispersion, but the comparative examples all solidified and separated, and the quality was unusable.

[0031]

[Table 3]

Example 19 Sauce of roasted meat was made with the composition shown in Table 2 and the salt concentration was adjusted to 10
Adjust to%. 900 parts by weight of this roasted meat was added with polyglycerin fatty acid ester (manufactured by Mitsubishi Chemical Foods Co., Ltd.,
6 parts by weight of product name Ryoto Polyglycerate HS-11, 2 parts by weight of gum arabic (manufactured by Gokyo Sangyo Co., Ltd., brand name of gum arabic HP), carrageenan (manufactured by Dainippon Pharmaceutical Co., Ltd., brand name Sheepy gum) FA) 8 parts by weight were mixed well and heated to 65 ° C. To the water phase portion, 100 parts by weight of unrefined beef tallow separated from Sendai Wagyu was slowly melted at 65 ° C. so as not to be charred, and the mixture was dispersed with a TK homomixer MK2 manufactured by Tokushu Kika Kogyo Co., Ltd. I went. During operation of the homomixer, the temperature of the mixed solution was kept at 65 ° C., and the beef tallow was emulsified and dispersed in the solution in a liquid state. Then, it was cooled with running water to obtain a sauce containing beef tallow.

Comparative Example 7 Sauce of roasted meat was prepared with the composition shown in Table 2 and the salt concentration was adjusted to 10
Adjust to%. 900 parts by weight of this roasted meat was added with polyglycerin fatty acid ester (manufactured by Mitsubishi Chemical Foods Co., Ltd.,
20 parts by weight of the product name Ryoto polyglycerate HS-11, 2 parts by weight of tamarind gum (Dainippon Pharmaceutical Co., Ltd., product name Glyloid 6C), xanthan gum (manufactured by Taiyo Kagaku Co., Ltd., product name Neosoft XO) ) 4 parts by weight were mixed well and heated to 65 ° C. Then, the same treatment as in Example 19 was performed to obtain a beef tallow sauce.

The viscosities of the roasted meat pieces prepared in Example 19 and Comparative Example 7 were measured. The viscosity is
Using a B-type viscometer BL manufactured by Tokyo Keiki Co., Ltd., NO. The measurement was performed under the conditions of a rotor of No. 3, a rotation speed of 12 rpm, and a temperature of 30 ° C. Table 4 shows the measurement results. As can be seen from Table 4, in order to disperse 10% by weight of beef tallow in a seasoning solution having a salt concentration of 10%, a considerable viscosity was required in the comparative example (4,0
00CP) Not practical. On the other hand, in the embodiment, it can be used as a sauce for roasted meat.

[0035]

[Table 4]

Example 20 Beef bowl sauce was prepared according to the formulation shown in Table 5. To 950 parts by weight of this beef bowl, 2.0 parts by weight of polyglycerin fatty acid ester (manufactured by Mitsubishi Chemical Foods Co., Ltd., product name Ryoto-polyglyceride TS-8), gum arabic (manufactured by Gokyo Sangyo Co., Ltd.) , Brand name gum arabic HP) 3.0 parts by weight,
Carrageenan (manufactured by Dainippon Pharmaceutical Co., Ltd., trade name CEE GUM FA) 8.0 parts by weight was mixed well and heated to 65 ° C. To the above water phase portion, 50 parts by weight of unrefined beef tallow separated from Kagoshima wagyu slowly melted at 65 ° C so as not to be charred was slowly added dropwise, using a TK homomixer manufactured by Tokushu Kika Kogyo Co., Ltd. Preliminary dispersion was performed at 8,000 rpm for 20 minutes, and emulsification dispersion was carried out at 150 atm with a high pressure homogenizer 15M manufactured by Manton Goulin. During operation of the emulsifying machine, the temperature of the mixed solution was kept at 65 ° C., and the beef tallow was emulsified and dispersed in the solution in a liquid state. Then, the beef tallow was solidified in a fine particle state by quenching with running water.

[0037]

[Table 5]

Test Example 1 50 parts by weight of the beef bowl with beef tallow of Example 1, 50 parts by weight of water, 50 parts by weight of beef ribs, 20 parts by weight of onion slices, 50 parts by weight of Shirataki were boiled in a pan and 200 parts by weight. I made beef bowl on top of the rice. Sensory tests were conducted on a panel of 10 people, both made with beef bowl sauce and both. Table 6 shows the sensory test results.

[0039]

[Table 6]

As is clear from Table 6, the dispersion of beef tallow strongly gives a beef tallow flavor.

Example 21 A concentrated ramen soup was prepared according to the formulation shown in Table 7. To 850 parts by weight of this ramen soup, polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd., trade name Sunsoft A181)
E) 15.0 parts by weight, gum arabic (manufactured by Gokyo Sangyo Co., Ltd., trade name Arabic gum HP) 3.0 parts by weight, carrageenan (manufactured by Dainippon Pharmaceutical Co., Ltd., trade name CEE GUM F)
A) 15.0 parts by weight were mixed well and heated to 65 ° C. 6 parts of unrefined lard isolated from domestic black pork in the above water phase part
150 parts by weight of a slowly melted product was added dropwise at 5 ° C. to prevent charring, and TK homomixer MK2 manufactured by Tokushu Kika Kogyo Co., Ltd. was used to perform preliminary dispersion at 8,000 rpm for 10 minutes, and then Manton Goulin Co., Ltd. High pressure homogenizer 15M
Was emulsified and dispersed at 150 atm. During operation of the emulsifying machine, the temperature of the mixed solution was kept at 65 ° C., and the beef tallow was emulsified and dispersed in the solution in a liquid state. Then, the beef tallow was solidified in a fine particle state by quenching with running water.

[0042]

[Table 7]

Test Example 3 40 parts by weight of the concentrated ramen soup containing lard in Example 21 and 350 parts by weight of hot water were mixed to prepare a ramen soup containing lard. 10 made with ramen soup and both
Sensory tests were conducted on a panel of the name. Table 8 shows sensory test results
Shown in

[0044]

[Table 8]

As is clear from Table 8, those in which the lard was dispersed strongly felt the flavor and umami of lard.

Example 22 A dressing was made with the formulation shown in Table 9. To 900 parts by weight of this dressing, polyglycerin fatty acid ester (manufactured by Taiyo Kagaku Co., Ltd., trade name Sunsoft A181E) 1
0.0 part by weight, gum arabic (manufactured by Gokyo Sangyo Co., Ltd., trade name Arabic gum HP) 2.0 parts by weight, carrageenan (manufactured by Dainippon Pharmaceutical Co., Ltd., trade name Cpee gum FA)
8.0 parts by weight were mixed well and heated to 65 ° C. 100 parts by weight of unrefined beef tallow separated from Sendai Wagyu, which was slowly melted at 65 ° C. without burning, was added dropwise to the above water phase part, and TK Homomixer MK manufactured by Tokushu Kika Kogyo Co., Ltd.
After preliminarily dispersing at 8,000 rpm for 10 minutes at 2,
1 with Manton Goulin high-pressure homogenizer 15M
The emulsion dispersion was carried out at 50 atm. During operation of the emulsifying machine, the temperature of the mixed solution was kept at 65 ° C., and the beef tallow was dispersed in the liquid state in the solution. Then, the beef tallow was solidified in a fine particle state by quenching with running water.

[0047]

[Table 9]

Test Example 4 20 parts by weight of the beef tallow dressing of Example 22 was applied to 200 parts by weight of lettuce to prepare a salad. A sensory test was conducted on a panel made of salad oil and a panel of 10 people. The sensory test results are shown in Table 10.

[0049]

[Table 10]

As is clear from Table 10, it was found that the one obtained by emulsifying and dispersing beef tallow strongly felt the flavor and umami of beef tallow and enhances the deliciousness.

[0051]

As described above, in the seasoning of the present invention, by using a polyglycerin fatty acid ester and an emulsifier consisting of lysolecithin and a stabilizer consisting of gum arabic and carrageenan, which are optionally blended, the aqueous solution Even if the component has a high salt concentration, animal fat that is solid at room temperature, such as beef tallow, is stably emulsified and dispersed therein.

Claims (9)

[Claims] 1. An emulsion in which a solid animal fat at room temperature is stably emulsified and dispersed in an aqueous seasoning solution having a high salt concentration by an emulsifier and a stabilizer, and the emulsion has a high salt concentration. The amount of the animal fat added is 98: 2 to 60: 4 by weight.
A seasoning having a viscosity of 0 and a viscosity of 1,000 to 3,000 CP. 2. The seasoning according to claim 1, wherein the emulsifier is a polyglycerin fatty acid ester, and the stabilizer is a combination of gum arabic and carrageenan. 3. The emulsifier is a mixture of polyglycerin fatty acid ester and lysolecithin, and the blending ratio of polyglycerin fatty acid ester / lysolecithin is 9: 1 by weight.
The seasoning according to claim 1, wherein the ratio is 5: 5 and the stabilizer is a combination of gum arabic and carrageenan. 4. The compounding amount of the emulsifier and the emulsifier mixture is 0.5 to 20% by weight with respect to animal fat.
Seasoning according to 3. 5. The sum of gum arabic and carrageenan as the stabilizer is 0.4 to 2.5% by weight based on the aqueous seasoning liquid.
5. The seasoning according to claim 2, wherein the ratio of gum arabic / carrageenan is 1: 1 to 1:10 by weight. 6. The blending amount of the emulsifier and the emulsifier mixture is 0.5 to 10% by weight with respect to animal fat.
Seasoning according to 3. 7. The sum of gum arabic and carrageenan as the stabilizer is 0.7 to 2.0% by weight based on the aqueous seasoning solution, and the gum arabic / carrageenan compounding ratio is 1 :.
The seasoning according to claim 2, 3, 4, or 6, which is 3 to 1: 6. 8. A method for producing a seasoning in which a solid animal fat at room temperature is stably emulsified and dispersed in an aqueous seasoning solution having a high salt concentration, and the method according to any one of claims 2 to 7. Using the emulsifier and the stabilizer, a homogenizer, a homomixer or the like, by a conventional emulsification machine, the animal fat is stably emulsified and dispersed in the aqueous seasoning liquid at an emulsification temperature equal to or higher than the melting point of the animal fat. A method for producing seasonings. 9. An emulsion in which an edible oil / fat is stably emulsified and dispersed in an aqueous seasoning liquid with a polyglycerin fatty acid ester, gum arabic and carrageenan, and the amount of the edible oil / fat added to the aqueous seasoning liquid is weight. At 98: 2-6
0:40 and its viscosity is 1,000 to 3,000C
Seasoning that is P.