JPS6148902B2 - - Google Patents

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 of diacetyl tartaric acid monoglyceride, sucrose fatty acid esters, and polyglycerin fatty acid esters, or starch that is suppressed from swelling and gelatinized with this emulsifier is used. The present invention relates to a method for producing an emulsified seasoning by emulsifying one or more stabilizers such as , sodium caseinate, and propylene glycol alginate. Soy sauce contains a hydrolyzate of plant proteins, mainly amino acids, and salt as its main ingredients, and is a seasoning that has been widely used in Japan since ancient times. 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 advantages can be expected from using edible oils and fats in foods that use soy sauce at the same time, but these two substances do not originally dissolve or mix with each other. As a result, ready-made foods may have uneven taste or "unevenness" in appearance, which limits their applicability. 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, 105 g of dark soy sauce (manufactured by Kitsukoman Co., Ltd., salt concentration 18%) was placed in a 300 ml beaker equipped with a TK homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd., type M) as an emulsifying device, and heated to 65°C. do. 45g of rapeseed white squeezed oil in which 3% of the specified type of emulsifier is dissolved or dispersed is heated to 65℃, poured into soy sauce under the homomixer rotation adjustment voltage condition of 30V, and then heated to 70V.
Emulsification was carried out for 3 minutes under these conditions. The amount added to the total amount of emulsifier is 0.9%. Immediately 100 ml of the obtained emulsion was poured into a 100 ml measuring cylinder, and the mixture was 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.
It is expressed as the separation percentage of each layer. As a result, when diacetyl tartaric acid monoglyceride, polyglycerin fatty acid ester, and sucrose fatty acid ester were used, some separation of the soy sauce layer was observed, but no or very little separation of the oil layer was observed, indicating that these emulsifiers are This invention has been found to be suitable for the purpose of the invention.

【table】

[Table] If no oil layer separation occurs in the emulsion, apparent homogenization can be maintained by imparting stirring power. From this point, it can be understood that these emulsions achieved the object of the present invention to the utmost extent. Next, diacetyl tartaric acid monoglyceride, sucrose fatty acid ester, and polyglycerin fatty acid ester, which showed good emulsifying power in Table 1, were subjected to an emulsification test in a saline solution and an edible oil/fat system. That is, diacetyl tartaric acid monoglyceride (Poem W-14),
Sucrose fatty acid ester (lyotoester S-
1670) and polyglycerin fatty acid ester (Poem J-4581, SY Glister MO-500)
The emulsifying power of four types of emulsifiers was compared and examined in systems of water with various salt concentrations and edible fats and oils. There were 4 test plots with saline concentrations of 5, 10, 15 and 20% by weight, and 2 test plots with edible oil/salt water ratios of 30/70 and 50/50, and the amount of emulsifier added was 0.5% relative to the total amount. It was expressed as weight%. The emulsification method and the test method for the separation state of the emulsion 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 shown in are unpredictable.

【table】

[Table] Polyglycerol fatty acid ester is an emulsifier widely used in Europe and America, but until recently it was not very familiar in Japan, and there was no such knowledge. Furthermore, due to the salt-responsive properties of sucrose fatty acid esters, it has been erroneously believed that it is difficult to prepare an emulsion of soy sauce with a high salt concentration and edible fats and oils by adding ordinary edible emulsifiers. It is presumed that this is the case. Despite the extremely high concentration of salt in soy sauce, it forms a good emulsion unlike salt water, so components other than salt in soy sauce alleviate the effect of salt as an electrolyte. This is presumably 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 fat, it is possible to select an emulsifier that does not cause separation of the oil layer, which is the first objective of the present invention.
Although the separation of soy sauce from the emulsion was observed within the range shown in Table 1, it is useful for home-made preparation and self-consumption, but when distributing this emulsion as a product, is insufficient in that 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 the emulsified layer from which the separated soy sauce layer is removed can be kept stable. Based on this idea, a countermeasure would be to reduce the soy sauce ratio in the composition (increase the edible fat ratio). The second countermeasure is to use stabilizers together,
There are ways to think about it. Based on this idea, we developed diacetyl tartaric acid monoglyceride (Poem W-14), sucrose fatty acid ester (lyotoester S-1670), and polyglycerin fatty acid ester (SY Glister MO-
The emulsifying effect of three items (500) was tested by changing the ratio of soy sauce and edible oil. As the edible oil and fat, rice bran 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 is 30/70.
There were 3 test plots, 50/50 and 70/30, and the emulsification method was conducted according to the method shown in Table 1, and the stability test was conducted using 40/50 and 70/30.
Observations were made after 1 month at ℃ and 3 months after 25℃. 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 fat ratio increased, and it was found that there was a strong correlation with the soy sauce to edible fat ratio, and furthermore, when the edible fat ratio was 70%, the separation of the soy sauce layer 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] It was thus discovered that a stable emulsion can be obtained in a region with a large edible oil/fat ratio, 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 thickening agent is used for the purpose of stabilizing such emulsions from the aspect of preventing syneresis. From this viewpoint, the present inventors investigated the applicability of various stabilizers. That is, polyglycerin fatty acid ester (Poem J-4581) is used as an emulsifier, and various water-soluble polymer substances are added to a system of edible oil (rapeseed white squeezed oil) to soy sauce = 30/70 to stabilize the emulsion. The effect on sex was 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 method shown in Table 1. The test results are shown in Table 4.

【table】

[Table] As a result, test No. 1 shows the excellent stabilizing effect when used in combination with polyglycerin fatty acid ester.
These were starch, sodium caseinate, and propylene glycol alginate whose swelling was inhibited by 2526327 and 32 and which were gelatinized. Other water-soluble polymer substances merely increased the viscosity of the liquid, and no significant effect was observed in improving the stability of the emulsion in terms of preventing syneresis. On the other hand, there is a proposal in Japanese Patent Publication No. 46915 (1972) regarding the use of starch to emulsify edible oil and soy sauce.
This method does not use an emulsifier; instead, starch is added to soy sauce, heated to swell the starch, and then homogenized, which is a complicated process and requires emulsification at the same time. The timing and selection of oil type are also important factors. Also, unlike normal emulsification, oil particles are held in the gel structure of starch, and the viscosity of the emulsified mixture system is inevitably high, which limits its practical use. The gelatinized starch with suppressed swelling used in the present invention is so-called cross-bonded starch, and can be easily obtained by treating starch with phosphates (Journal of the Japanese Society of Agricultural Chemistry, 38356 (1964), US Patent 3052545). A commercially available product is Piyurity manufactured by Oji National Co., Ltd.
HO (PURITY HO), Purity DA
(PURITY DA) or clear gel A
(CLEARJEL 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 are effective in the range of 0.01 to 3% by weight based on the total amount of soy sauce and edible oil and fat. 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 0.05-2% by weight. The higher the ratio of edible oil and soy sauce, the more stable the emulsification will be;
% by weight, the soy sauce preferably ranges from 70 to 30% by weight. The water-soluble polymer substances used in combination with the emulsifier are swelling-inhibited and pregelatinized starch, sodium caseinate, and alginate propylene glycol ester, which are suitable for the purpose of the present invention, and the amount used is the same as that of soy sauce and edible fat. 0-3% by weight based on the total amount
It is effective within the range of. When the emulsified edible oil/fat ratio is high (e.g. 70% edible oil/fat in Test Example Table 3)
etc.), the 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;
Preferably it is 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. Example As an emulsifier, sucrose fatty acid ester (lyotoester S-1670), diacetyl tartrate monoglyceride (Poem W-14) and polyglycerin fatty acid ester (SY Glister MO-500) were used.
Tests were conducted using modified starch (Pility HO, Cleargel A), sodium caseinate, and alginate propylene glycol ester (Daccroid NF) as water-soluble polymeric substances. The ratio of edible oil (soybean white squeezed oil) to soy sauce (Kitsukoman dark soy sauce) was 30/70 and 50/50 in two test plots.The emulsifier was dissolved or dispersed in the edible oil and the water-soluble polymer substance was dissolved or dispersed in the soy sauce. used. Emulsification was performed using a TK homomixer, and stability was evaluated after one month at 40°C.

[Table] Water-soluble polymer substances have no emulsifying effect, and by using them in combination with emulsifiers, stable emulsions were obtained even in systems with low oil and fat content. A stable emulsion was obtained using only the emulsifier.

Claims (1)

[Claims] 1. Production of an emulsified seasoning characterized by emulsifying soy sauce and edible fats and oils using one or more emulsifiers of diacetyl tartrate monoglyceride, sucrose fatty acid ester, and polyglycerin fatty acid ester. Law. 2. Soy sauce and edible fats and oils, one or more emulsifiers such as diacetyl tartrate monoglyceride, sucrose fatty acid ester, and polyglycerin fatty acid ester, and one type of swelling-suppressed and gelatinized starch, sodium caseinate, and propylene glycol alginate ester. Alternatively, a method for producing an emulsified seasoning characterized by emulsifying it in combination with two or more stabilizers.