JPS5945854A - Preparation of emulsified seasoning - Google Patents

Abstract

PURPOSE:To obtain stable emulsified seasoning, by emulsifying soy sauce and edible fats and oils using an emulsifying agent selected from diacetyltartaric acid monoglyceride, sucrose fatty acid ester, and polyglycerol fatty acid ester. CONSTITUTION:Soy sauce is blended with edible fats and oils in a blending ratio of about (30-70):(70-30), and the blend is mixed with about 0.01-3wt% one or more emulsifying agents selected from diacetyltartaric acid monoglyceride, sucrose fatty acid ester, and polyglycerol fatty acid ester based on the total amount of the soy sauce and edible fats and oils. Preferably one or more stabilizers selected from gelatinized starch, sodium caseinate, and alginic acid propylene glycol ester is added to the emulsion, and it is stirred by a homomixer, to give the desired emulsified seasoning.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an emulsified seasoning by emulsifying soy sauce and edible fats and oils.

More specifically, soy sauce and edible fats and oils are emulsified using one or more emulsifiers such as diacetyl tartaric acid monoglyceride, sucrose fatty acid ester, and polyglycerin fatty acid ester, or starch is made by suppressing swelling and gelatinizing the emulsifier. The present invention relates to a method for producing an emulsified seasoning by emulsifying one or more stable compounds of , sodium caseinate, and phlopylene glycol alginate ester.

Soy sauce is a seasoning that has been widely used in Japan since ancient times, and its main ingredients are a hydrolyzate of vegetable proteins, mainly amino acids, and salt.

Edible fats and oils are not only important as sources of nutrition and energy, but are also used in various foods and contribute to improving their appearance, taste, and flavor.

In this way, soy sauce and edible oils and fats are food ingredients that are inseparable from the Japanese diet.

Furthermore, when edible fats and oils are used with foods that use soy sauce, the unique pungent taste of soy sauce is softened and a unique round flavor is created.

Various benefits can be expected from using edible fats and oils in foods that use soy sauce, but the two are inherently insoluble and immiscible with each other. Therefore, in ready-made foods,
The taste may be uneven or the appearance may be uneven, which limits its application.

In order to solve this problem, it would be possible to prepare an emulsion using an emulsifier or a machine, but because of the electrolytes mainly composed of salt, which is contained in high concentrations in soy sauce, It has been said that it is difficult to prepare a practically sufficient emulsion using ordinary emulsifiers and mechanical power.

In view of such circumstances, the present inventors have completed the present invention as a result of intensive study on a method for preparing an emulsion of soy sauce and edible fats and oils that is extremely simple and sufficiently durable for practical use.

Generally, in order to obtain a stable oil-in-water emulsion, an emulsifier and a polymer stabilizer are used in combination, and it is reasonable to think that the basis thereof lies in the emulsifying effect of the emulsifier.

From this point of view, the present inventors first conducted various tests to determine whether there were any emulsifiers that were guaranteed to be safe as food additives that could meet the objectives of the present invention.

That is, in a 300 mg beaker set with a TK homomixer (manufactured by Tokushu Kika Kogyo ■, type M) as an emulsifying device, dark soy sauce (manufactured by Kikkoman ■, salt concentration 18%) was added.
Warm the osy sample to 5°C. 3 of the specified types of emulsifiers
65% of 451% dissolved or dispersed rapeseed oil
The mixture was heated to 0.degree. C. and poured into soy sauce under a homomixer rotation adjustment voltage condition of 30V, followed by emulsification for 3 minutes at 70V condition. The amount added to the total amount of emulsifier is 0.9 g.

The obtained emulsion was immediately poured into a 100-capacity graduated cylinder.
00 was injected and allowed to stand overnight in a constant temperature room at 45°C, and the state of separation at that time was observed. The results are shown in Table 1 as the separation percentage of each layer.

As a result, when diacetyl tartaric acid monoglyceride, polyglycerin fatty acid ester, and sucrose fat 117jFi & ester were used, some separation of the soy sauce layer was observed, but separation of the oil layer was not observed or was very small. has been found to be suitable for the purpose of the present invention.

5- If separation of the oil layer does not occur in the emulsion, the apparent homogenization can be maintained by applying stirring power. From this point, it can be understood that these emulsions achieved the object of the present invention to the utmost extent.

Next, diacetyltartaric acid monoglyceride, sucrose fatty acid ester, and polyglycerin fatty acid ester, which showed good emulsifying power in Table 1, were subjected to emulsification tests in saline and edible oil systems. Namely, 3 types of diacetyl tartrate monoglyceride (Poem W-14), sucrose fatty acid ester (Ryoto Esthe/I/S-1670), and polyglycerin fatty acid ester, 7+/(Poem J-4581°SY Glister MO-500) 4 We compared the emulsifying power of the emulsifiers in various salt concentration water systems and edible oil/fat systems. The saline solution has a salt concentration of 5, 10.15 and 20% by weight.
The edible oil/fat/saline ratio was 30/70 and 50150, and the amount of emulsifier added was 0.5% by weight based on the total amount. The emulsification method and the test method for the separation state of the emulsified liquid were conducted according to the method shown in Table 1, and the test results are shown in Table 2.

As a result, while polyglycerol fatty acid ester provides a relatively stable emulsion, both diacetyl tartrate monoglyceride and sucrose fatty acid ester provide unstable emulsification. The results are unpredictable.

9-10- Polyglycerol fatty acid ester is an emulsifier widely used in Europe and the United States, but in Japan it is relatively new and unfamiliar, and there is no such knowledge. Furthermore, due to the salt-resistant properties of sucrose fatty acid esters, it has been erroneously believed that it is difficult to prepare an emulsion between soy sauce with a high salt concentration and edible fats and oils by adding ordinary edible emulsifiers. It is inferred.

Despite the extremely high concentration of salt in soy sauce, it forms a good emulsion unlike salt water, so it is believed that components other than salt in soy sauce moderate the effect of salt as an electrolyte. It is assumed that this is probably due to the buffering effect of amino acids or peptides, which are ampholytes.

As shown above, in the preparation of an emulsion of soy sauce and salt oil, it is possible to select an emulsifier that does not cause separation of the oil layer, and the first step of the purpose of the present invention has been achieved. Separation of soy sauce from the emulsion is observed within the range shown in Table 1, and it is useful if it is home-prepared or consumed, but
If this emulsion is to be distributed as a commercial product, it is insufficient because it causes heterogeneity, and it is necessary to prevent separation of the soy sauce layer itself.

The first clue to improving this drawback is whether or not the emulsified layer from which the separated soy sauce layer has been removed can be maintained stably. Based on this idea, a countermeasure would be to reduce the proportion of soy sauce in the composition (increase the proportion of edible fats and oils). As a second countermeasure, methods and means such as using a stabilizer together can be considered.

Based on this idea, we have adjusted the ratio of soy sauce and edible fat for three items: diacetyl tartrate monoglyceride (Poem W-14), sucrose fatty acid ester S-1670), and polyglycerin fatty acid ester (SY Glister MO-500). The emulsifying effect was tested by changing the

As the edible oil and fat, white squeezed oil was used, and the amount of emulsifier added was 0.5% by weight based on the total amount.

The ratio of edible oil/fat/soy sauce was 30/70.50150 and 70/30, and the emulsification method was conducted according to the method shown in Table 1, and the stability test was conducted at 40°C for 1 month and at 25°C.
Observation was made after 3 months at ℃. The test results are shown in Table 3.

As a result, it was found that for any emulsifier, the separation of the soy sauce layer decreased as the edible oil/fat ratio increased, and it was found to be strongly correlated with the ratio of soy sauce to edible oil/fat.Furthermore, when the edible oil/fat ratio was 70- It was found that a stable emulsion free of Moreover, the emulsion obtained in this way can be mixed with separately prepared soy sauce in any ratio before use, and is expected to have extremely great practical value.

Table 3 Results of examination of the ratio of soy sauce to edible fat and oil It was thus discovered that a stable emulsion can be obtained in a region where the ratio of edible fat and oil is large, and the second stage of the present invention was achieved.

However, it is preferable that a wide range of edible fat to soy sauce ratios can be used.

Generally, in the preparation of oil-in-water emulsions, a water-soluble polymer substance commonly called a sizing agent is used to stabilize such emulsions from the aspect of preventing syneresis.

In view of this, the present inventors investigated various stabilizers to see if they would be suitable for elbow use.

That is, polyglycerin fatty acid ester (Boheme J-4581) as an emulsifier? Various water-soluble polymer substances were added to a system of edible oil (rapeseed white squeezed oil) vs. soy sauce = 30770, and the effects on the stability of the emulsion were observed. The emulsifier was used in an amount of 0.9% by weight based on the total amount, and the water-soluble polymer substance was used in an amount of 2% by weight based on the total amount.

The emulsification method and the test method for the separation state of the emulsion were conducted according to the methods shown in Table 1. The test results are shown in Table 4.

14- Table 4 Combination test of water-soluble polymeric substances As a result, the substances with excellent stabilizing effect when used in combination with polyglycerin fatty acid ester were tested in Test N [L25, 26゜2
Swelling-inhibited and pregelatinized starch in 7 and 32,
They were sodium caseinate and alginate propylene glycol ester. Other water-soluble polymer substances merely increase the viscosity of the liquid, and were found to be highly effective in improving the stability of the emulsion in terms of preventing syneresis.

On the other hand, a method of using starch to emulsify edible oil and soy sauce is proposed in Japanese Patent Publication No. 46915/1983.

This method involves adding starch to soy sauce, heating it to swell the starch, and then homogenizing it, without using an emulsifier. The timing of the emulsification operation and the selection of the type of oki are also important factors. In addition, oil particles are held in the gel structure of starch, which is different from normal emulsification, and the viscosity of the emulsified mixture system is inevitably high, which is a limitation in terms of practicality.

The swelling-suppressed and gelatinized starch used in the present invention is so-called cross-bond starch, which can be easily obtained by treating starch with phosphates (Journal of the Japanese Society of Agricultural Chemistry, 38356). (1964
), U, S, Patent 3,052,545)
. As a commercially available product, Tamako National@Butility-H0
(PURITY HO), Purity-DA (PUR
ITYDA) or Clear Gel A (CT, EA
RJEL A) etc. A small amount of crosslinking reaction occurs between amylose (or amylopectin) molecules, and the physical properties of the raw starch are greatly changed and improved.

The sodium caseinate may be a commercially available product or one prepared by treating casein with sodium hydroxide, sodium bicarbonate, sodium phosphate, or the like.

From the above results, the emulsifiers that can be used in the present invention are diacetyl tartaric acid monoglyceride, sucrose fatty acid ester, and polyglycerin fatty acid ester, and they are effective in the range of 0.01 to 3% by weight based on the total amount of soy sauce and edible fat. do. If it is less than 0.01%, emulsification will not be sufficient, and if it is more than 3%, it will be uneconomical. The preferred range is 0.05 to 2% by weight.
It is.

The ratio of edible oil and fat to soy sauce is such that emulsification is more stable when there is a large amount of edible oil and fat, but in practical terms it is preferably in the range of 30 to 70% by weight of edible oil and fat and 70 to 30% by weight of soy sauce.

Water-soluble polymer substances used in combination with emulsifiers suppress swelling,
In addition, gelatinized starch, sodium caseinate 17- and alginate propylene glycol ester are suitable for the purpose of the present invention, and the amount used is effective in the range of 0 to 3% by weight based on the total amount of soy sauce and edible fat. demonstrate. When the ratio of emulsified edible oils and fats is high (for example, in Test Example 3)
In the case of 70% edible oil/fat shown in the table), a water-soluble polymeric substance is not necessarily required, and the amount to be added may be selected depending on the emulsification system at the time. Addition of 3 or more is uneconomical.
It is preferably 2% by weight or less.

According to the method of the present invention, it is possible to prepare a practically sufficient emulsion without requiring special equipment or processes.

The present invention will be explained below with reference to Examples, but it is not limited to these Examples.

Examples Sucrose fatty acid ester (Ryo)-ester S-1670), diacetyl tartrate monoglyceride (BOEM W-14) and polyglycerin fatty acid ester (SY Glister MO-500) were used as emulsifiers, and modified starch (SYGlister MO-500) was used as a water-soluble polymeric substance. Purity-HO.

Clear gel A), sodium caseinate and Al-18
- Ginate fluoropylene glycol ester (Tacroid N
F) was tested.

The ratio of edible oil (soybean white squeezed oil) to soy sauce (Kikkoman dark soy sauce) was set in two test groups: 30/70 and 50150, and the emulsifier was used in the edible oil and the water-soluble polymer substance was dissolved or dispersed in the soy sauce. .

Emulsification was performed using a TK homomixer, and stability was evaluated after one month at 40°C.

21- A water-soluble polymer substance has no emulsifying effect, and by using it in combination with an emulsifier, a stable emulsion was obtained even in a system with a small amount of oil and fat. A stable emulsion was obtained using only the emulsifier.

22-

Claims (2)

[Claims] (1) A method for producing an emulsified seasoning, which comprises emulsifying soy sauce and edible oil and fat using one or more emulsifiers of diacetyl tartaric acid monoglyceride, sucrose fatty acid ester, and polyglycerin fatty acid ester. (2) Soy sauce and edible fats and oils, one or more emulsifiers such as diacetyl tartaric acid monoglyceride, sucrose fatty acid ester, and polyglycerin fatty acid ester, and swelling-inhibited and pregelatinized starch, sodium caseinate, and propylene glycol alginate ester. A method for producing an emulsified seasoning, which comprises emulsifying one or more stabilizers in combination.