JPWO2014178139A1 - Compound emulsified seasoning - Google Patents

Abstract

This is a composite emulsified seasoning A in which the first oil droplets P1 in which the inner aqueous phase W1 is dispersed and the second oil droplets P2 in which the inner aqueous phase W1 is not dispersed are dispersed in the outer aqueous phase W2. The composite emulsified seasoning A contains polyglycerin-condensed ricinoleic acid ester, organic acid, edible fats and oils 5 to 40% by mass, sodium chloride 1 to 6% by mass, the outer aqueous phase W2 contains egg yolk and a thickener, The viscosity (25 ° C.) of the composite emulsified seasoning A is 4 to 800 Pa · s. This composite emulsified seasoning A is a new type of emulsified seasoning having a novel taste.

Description

  The present invention relates to a composite emulsified seasoning in which oil droplets in which an inner aqueous phase is dispersed and oil droplets in which an inner aqueous phase is not dispersed are dispersed in an outer aqueous phase.

  Emulsion seasonings such as mayonnaise and dressings are made into W / O / W type emulsions, the amount of the inner aqueous phase is larger than the amount of the outer aqueous phase, and the amount of the acidulant in the inner aqueous phase is the same as that of the outer aqueous phase. It is known to reduce acidity by increasing the amount of acidulant and to reduce the calorie of the emulsified seasoning by reducing the content of fats and oils (Patent Document 1).

  Further, as an emulsifier used in the production of a W / O / W type emulsion, the emulsification stability can be improved by using a polyglycerin condensed ricinoleic acid ester having a specific degree of esterification and a degree of ricinoleic acid condensation. In addition, it has been proposed to add a seasoning to the inner aqueous phase to make the taste of the seasoning feel milder than when the seasoning is added to the outer aqueous phase (Patent Document 2).

Special table 2006-507822 Japanese Patent No. 4820939

  An object of the present invention is to provide a new emulsified seasoning having a novel taste.

  The inventor of the present invention has a phase composition of the emulsified seasoning in which the first oil droplet in which the inner aqueous phase is dispersed and the second oil droplet in which the inner aqueous phase is not dispersed are dispersed in the outer aqueous phase. Then, it discovered that the new taste was acquired by the fats and oils of a different state being disperse | distributed in an external water phase, and also the freedom degree of the flavor which can be provided to an emulsified seasoning increased, and completed this invention.

That is, the present invention is a composite emulsified seasoning in which a first oil droplet in which an inner aqueous phase is dispersed and a second oil droplet in which an inner aqueous phase is not dispersed are dispersed in an outer aqueous phase,
The composite emulsified seasoning contains polyglycerin-condensed ricinoleic acid ester, organic acid, edible fats and oils 5 to 40% by mass, and sodium chloride 1 to 6% by mass,
The outer water phase contains egg yolk and thickener,
Provided is a composite emulsified seasoning in which the viscosity (25 ° C.) of the composite emulsified seasoning is 4 to 800 Pa · s.

Moreover, this invention is as a 1st method among the manufacturing methods of the above-mentioned composite emulsion seasoning,
A step of forming a W / O-type emulsion in which a mixed liquid for forming an inner aqueous phase containing salt and an organic acid is dispersed in an oil phase containing an edible oil and fat and a polyglycerin condensed ricinoleic acid ester;
A step of forming an O / W type emulsion in which oil droplets composed of edible fats and oils are dispersed in a mixture for forming an outer aqueous phase containing egg yolk and a thickener;
Provided is a method for producing a composite emulsified seasoning having a step of mixing a W / O emulsion with an O / W emulsion.

As a second method,
A step of forming a W / O-type emulsion in which a mixed liquid for forming an inner aqueous phase containing salt and an organic acid is dispersed in an oil phase containing an edible oil and fat and a polyglycerin condensed ricinoleic acid ester;
A step of dispersing a W / O emulsion in a first outer aqueous phase-forming mixture containing egg yolk to form a W / O / W emulsion;
A step of forming an O / W type emulsion in which oil droplets made of edible fats and oils are dispersed in a mixture liquid for forming a second outer aqueous phase containing egg yolk,
Having a step of mixing the W / O / W emulsion and the O / W emulsion,
Provided is a method for producing a composite emulsified seasoning in which the first outer aqueous phase-forming mixed liquid and / or the second outer aqueous phase-forming mixed liquid contains a thickener.

As a third method,
A step of forming a W / O-type emulsion in which a mixed liquid for forming an inner aqueous phase containing salt and an organic acid is dispersed in an oil phase containing an edible oil and fat and a polyglycerin condensed ricinoleic acid ester;
A step of dispersing the W / O type emulsion in an outer water phase-forming mixture containing egg yolk and a thickener to form a W / O / W type emulsion,
Provided is a method for producing a composite emulsified seasoning comprising a step of mixing edible fats and oils with a W / O / W emulsion.

As a fourth method,
A step of forming a W / O-type emulsion in which a mixed liquid for forming an inner aqueous phase containing salt and an organic acid is dispersed in an oil phase containing an edible oil and fat and a polyglycerin condensed ricinoleic acid ester;
A step of dispersing the W / O type emulsion in a mixture for forming an outer aqueous phase containing egg yolk to form a W / O / W type emulsion,
Provided is a method for producing a composite emulsified seasoning having a step of mixing a thickener dispersed in an edible oil and fat with a W / O / W emulsion.

  According to the composite emulsified seasoning of the present invention, fats and oils are dispersed in the outer water phase in two states: a first oil droplet in which the inner aqueous phase is dispersed and a second oil droplet in which the inner aqueous phase is not dispersed. Therefore, it becomes possible to exhibit a new taste that cannot be tasted with conventional W / O / W type emulsified seasonings and O / W type emulsified seasonings. Moreover, since a seasoning and a fragrance | flavor can be separately contained in a 1st oil drop and a 2nd oil drop, respectively, the freedom degree of the taste which can be provided to an emulsified seasoning can be raised.

  On the other hand, according to the first, second, third and fourth production methods of the present invention, the above-described composite emulsified seasoning of the present invention can be easily produced.

FIG. 1A is a schematic diagram of an emulsified state of the composite emulsified seasoning of the present invention. FIG. 1B is a schematic diagram of the composite emulsified seasoning of the present invention in a state where the inner aqueous phase of the first oil droplet is retained. FIG. 2 is an explanatory diagram of a method for measuring the water separation rate.

  Hereinafter, the present invention will be described in detail with reference to the drawings. In the present invention, “parts” means “parts by mass” and “%” means “mass%” unless otherwise specified.

1. Emulsified state of complex emulsified seasoning
1-1 Emulsified State FIG. 1A is a schematic diagram of the composite emulsified seasoning A of the present invention. As shown in the figure, the composite emulsified seasoning A of the present invention includes a first oil droplet P1 in which the inner aqueous phase W1 is dispersed in the oil phase O1, and a second oil in which the inner aqueous phase is not dispersed in the oil phase O2. Droplets P2 are dispersed in the outer water phase W2, and the inner water phase W1 forming the first oil droplets P1 and the W / O / W type emulsion composed of the oil phase O1 and the outer water phase W2, and the second It is in an emulsified state in which the oil phase O2 forming the oil droplets P2 and the O / W emulsion by the external water phase W2 are combined.

  By being in the emulsified state as described above, the composite emulsified seasoning of the present invention is sufficient for the rich taste of fats and oils even though the fat content is low, like the W / O / W type emulsified seasoning. In addition, the mouthfeel and cream feel that are not found in conventional W / O / W type emulsified seasonings can be felt.

  That is, in the emulsified food, the average particle diameter of the oil droplets can be increased to 10 μm or more to improve the richness of the fats and oils, but the W / O / W type emulsion of the composite emulsified seasoning A of the present invention can be improved. In part, since the particle diameter of the first oil drop P1 can be increased to 10 μm or more by dispersing the inner aqueous phase W1 in the first oil drop P1, the richness of the oil and fat is improved despite the low oil content. I can feel enough.

  On the other hand, the taste peculiar to emulsified foods such as mouthfeel and creaminess is expressed by the distribution of oil droplets having an average particle diameter of less than 10 μm, particularly 1 to 4 μm, in the aqueous phase. However, in the W / O / W type emulsified seasoning, in order to adjust the average particle diameter of oil droplets to less than 10 μm, it is necessary to lower the viscosity of the outer water phase, but the viscosity of the outer water phase is reduced. When it was made, there was a problem that stability fell remarkably. Therefore, it is difficult to produce a W / O / W type emulsified seasoning having an oil droplet average particle size of less than 10 μm and high storage stability. Conventional W / O / W type emulsification The seasoning had insufficient mouthfeel and cream.

  On the other hand, in the part of the O / W emulsion of the composite emulsified seasoning A of the present invention, the average particle size of the second oil droplets P2 can be reduced to less than 10 μm. Furthermore, because part of the second oil droplets P2 adheres to the surface of the first oil droplets P1, it is possible to feel a new mouthfeel and cream that are not found in conventional emulsified seasonings. By being in such an emulsified state, the composite emulsified seasoning A of the present invention does not have a storage stability problem.

  Moreover, in the conventional O / W type emulsified seasoning, in order to reduce the content of fats and oils and reduce calories, in order to stabilize the emulsified state by thickening the aqueous phase with gum or the like, The stringiness peculiar to gum is a problem, but the complex emulsified seasoning of the present invention has a W / O / W type emulsion portion, so that the gum is not an essential component, and such a problem also occurs. do not do.

In this composite emulsified seasoning A, the ratio of the inner aqueous phase W1 of the first oil droplet P1, the oil phase O1 of the first oil droplet P1, and the outer aqueous phase W2 is 25 to 75: 5 to 40: 5 to 50, and further 50 to 75:15 to 30: 5 to 20.
Moreover, the ratio of the 2nd oil droplet P2 can be 3 to 50% of the external water phase W2, and it is 5 to 20% from the point which can improve the mouth-feel and cream feeling of a composite emulsified seasoning. Can do.

  Here, in the part of the W / O / W type emulsion of the composite emulsified seasoning A, the particle diameter exceeds 3 μm, which is included in the first oil droplet P1 having a particle diameter of 10 μm or more, from the point that the rich taste of the oil can be improved. The number of water droplets in the inner aqueous phase W1 is 5 or less or 0, the average particle size of the first oil droplets P1 is 10 to 30 μm, and the water content in the inner aqueous phase W1 is 40 to 60 mass of the total composite emulsified seasoning A. %, And the amount of water in the outer aqueous phase W2 can be less than 10% by mass of the entire composite emulsified seasoning A. In such an emulsified state, as shown in the schematic diagram of FIG. 1A, the large-diameter first oil droplets P1 are dispersed in a small amount of the external water phase W2, and the small-diameter oil droplets P1 are dispersed in the oil phase O1. The water droplets of the inner aqueous phase W1 are dispersed at a higher density than the conventional W / O / W type emulsified seasoning.

  Specifically, a sample for microscope observation was prepared by placing a small amount of this composite emulsified seasoning A on a slide glass, covering the glass cover, and spreading the sample over the entire cover glass. When observed, preferably all of the first oil droplets P1 having a particle diameter of 10 μm or more contained in a 90 μm square have 5 or less or 0 water droplets in the inner aqueous phase W1 having a particle diameter of 3 μm or more. is there. In particular, from the viewpoint of increasing the water retention of the inner aqueous phase W1, when the composite emulsified seasoning A is similarly observed with a microscope, the particle diameter of 1 μm contained in each first oil droplet P1 having a particle diameter of 10 μm or more is observed. The number of water droplets in the inner aqueous phase W1 of 3 μm or less is preferably 10 or more.

  On the other hand, regarding the part of the O / W emulsion of the composite emulsified seasoning A, the average particle size of the second oil droplets P2 is smaller than the average particle size of the first oil droplets P1. More specifically, the average particle diameter of the second oil droplets P2 can be less than 10 μm, and in particular, the mouthfeel and cream feeling of the composite emulsified seasoning can be improved, and a new taste can be realized. The thickness may be 0.5 μm or more and 4 μm or less, and further 1 μm or more and 3 μm or less.

  In the emulsified state of this composite emulsified seasoning A, by mixing the ingredients and the composite emulsified seasoning A, the moisture derived from the ingredients is mixed into the outer aqueous phase W2 of the composite emulsified seasoning A, and the water content of the outer aqueous phase W2 is When it increases, as shown in FIG. 1B, the water in the outer water phase W2 is partially transferred to the inner water phase W1 by the osmotic pressure and retained in the inner water phase W1, and the emulsified state is stably maintained in that state. The In this way, when moisture is mixed in the outer aqueous phase W2, it can be confirmed by microscopic observation that the moisture in the outer aqueous phase W2 moves to the inner aqueous phase W1 and is retained. On the other hand, the second oil droplets P2 are maintained in their original particle sizes without any change in the dispersed state before and after moisture is mixed into the outer aqueous phase W2.

  Therefore, by using the composite emulsified seasoning A as a food material, even if water separation occurs from the food material, it is possible to prevent the food material from becoming watery or sticky due to the separated water. The unique mouthfeel and creaminess caused by the oil phase O1 of the oil droplet P1 and the oil phase O2 of the second oil droplet P2 are also maintained.

  Moreover, the emulsification stability of this composite emulsified seasoning A is very high, and even if the composite emulsified seasoning A is stored at 40 ° C. for 1 week, the original emulsified state is maintained. Therefore, according to the composite emulsified seasoning A, it can be transported or stored at room temperature.

1-2 Average particle diameter The average particle diameter of the first oil droplets P1 dispersed in the outer water phase W2 can be 10 to 30 μm, further 10 to 25 μm, and 10 to 20 μm. can do. When the average particle size of the first oil droplets P1 dispersed in the outer water phase W2 is within the above range, the rich taste peculiar to fats and oils can be strongly felt, and the average particle size in the oil phase O1 Therefore, the water retention of the W / O / W emulsified seasoning can be increased.

  On the other hand, since the average particle diameter of the water droplets of the inner water phase W1 dispersed in the oil phase O1 of the first oil droplet P1 can be 3 μm or less, and further the water retention of the inner water phase W1 is increased. 0.5 μm or less, in particular, 1-2 μm.

  In the present invention, the average particle diameter of the emulsion particles is a median value (median diameter) measured by a particle size distribution measuring apparatus using a laser diffraction scattering method.

2. Components of the inner aqueous phase The inner aqueous phase W1 can contain water, a thickener, an organic acid, salt and other seasonings.

2-1 Salt The emulsified seasoning A of the present invention contains 1 to 6% of salt as a whole, and the inner water phase W1 can contain this whole amount, but it is easy to feel the rich taste of fats and oils, and the cream feeling In order to make it easy to feel, the content of sodium chloride in the inner aqueous phase W1 is preferably 2 to 5%, and more preferably 2 to 4% with respect to the entire composite emulsified seasoning A. When the composite emulsified seasoning A is mixed with a foodstuff, the content of sodium chloride in the inner aqueous phase W1 is preferably higher than the content of sodium chloride in the outer aqueous phase W2 in order to prevent the foodstuff from separating water.

2-2 Organic acid The organic acid to be contained in the inner aqueous phase W1 is not particularly limited as long as it is used for food. For example, vinegar, acetic acid, citric acid, succinic acid, lactic acid, gluconic acid And so on. Among these, brewing vinegar, wine vinegar, etc. can be used as vinegar.

  The content of the organic acid in the inner aqueous phase W1 can be 0.2 to 2% with respect to the entire composite emulsified seasoning A, and can further be 0.5 to 1.5%. When the content of the organic acid is within the above range, the flavor is good, the growth of microorganisms is suppressed, and the oil phase O1 particles are stabilized and the inner aqueous phase W1 particles are refined. can do.

  Moreover, the mass ratio of the organic acid content of the inner aqueous phase W1 with respect to the total amount of the organic acid is preferably 70/100 to 90/100, and further 75/100 to 90 in terms of excellent texture and water separation inhibiting effect. / 100.

2-3 Thickener The composite emulsified seasoning A of the present invention may contain a thickener in the inner aqueous phase W1. By adding a thickener to the inner water phase W1, the inner water phase W1 is thickened. Therefore, when the inner water phase W1 retains the water transferred from the outer water phase W2, it is emulsified in the water retaining state. The state is easily maintained. Moreover, since the water | moisture content of the inner water phase W1 becomes difficult to transfer to the outer water phase W2 because the internal water phase W1 is thickened, it can prevent that the viscosity of the whole complex emulsification seasoning falls.

  The thickener is not particularly limited as long as it is used for food, and for example, starch, gum, pectin, curdlan, pullulan, sodium alginate, carrageenan, konjac mannan and the like can be used. it can.

  Among these, as starch, for example, potato starch, corn starch, tapioca starch, wheat starch, rice starch, processed starch obtained by subjecting these starches to pregelatinization, crosslinking, etc., or these starches were subjected to wet heat treatment Wet heat-treated starch.

  The processed starch is not particularly limited as long as it is a starch that has been subjected to chemical treatment designated as a content by the Food Sanitation Law and is used for food. For example, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, hydroxypropyl starch, phosphorylated starch, phosphoric acid Cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, and the like may be used, and one or more of these may be used.

  The wet heat-treated starch is not particularly limited as long as it is commercially available as “wet heat-treated starch”. For example, starch particles containing water that does not gelatinize even when the starch is heated are sealed in containers. In a method obtained by heating to about 100-125 ° C under conditions of 100% relative humidity, or in a first stage, starch is placed in a container, sealed and decompressed, and in the second stage, steam is introduced into the container, What was manufactured with the pressure reduction heating method etc. which humidify and heat can be used.

  Examples of gums include xanthan gum, gellan gum, carrageenan, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, and silium seed gum.

  Among the above thickeners, when the inner water phase W1 retains the water transferred from the outer water phase W2, starch is preferably used in that the water retention state is easily maintained, and further, a complex emulsion seasoning. In terms of improving the emulsification stability of the material A, starch and gum may be used in combination.

  The content of the thickener in the inner aqueous phase W1 can be 0.1 to 3% with respect to the total of the composite emulsified seasoning A, and in particular, enhances the emulsion stability of the composite emulsified seasoning A, From the point which can suppress effectively the water separation from the foodstuff which uses the W / O / W type emulsified seasoning A, it can be set as 0.5 to 2%.

2-4 Other seasonings The inner water phase W1 may contain sodium glutamate, sugar, etc., if necessary.

2-5 Moisture The amount of water in the inner aqueous phase W1 can be 40 to 60% of the entire composite emulsified seasoning A, and in particular 45 to 60%. Since the amount of water in the inner water phase W1 is in the range of the above numerical values, a large amount of water droplets in the inner water phase W1 can be dispersed in the oil phase O1, and the average particle diameter of the first oil droplets P1 can be increased. In addition, it contributes to improving the richness peculiar to fats and oils and leads to high density dispersion of water droplets of the inner aqueous phase W1 in the oil phase O1, so that the water retention of the composite emulsified seasoning A is improved.

  The amount of water in the inner aqueous phase W1 is the total amount of water contained in each component contained in the inner aqueous phase W1. For example, when the organic acid is vinegar with an acetic acid concentration of 4%, the water content is 96%. It is.

3. Components of outer water phase The outer water phase W2 contains egg yolk and a thickener, and can further contain organic acids, egg whites, salt and other seasonings.

3-1 Egg yolk In the external water phase W2, egg yolk functions as an emulsifier and the like.
Examples of egg yolk include raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, phospholipase A1, phospholipase A2, phospholipase C, and phospholipase D. Or one or two or more kinds of treatments such as enzyme treatment with protease, desugaring treatment with yeast or glucose oxidase, etc., decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or saccharide, etc. Is mentioned. In particular, from the viewpoint of stabilizing the dispersion state of the first oil droplets P1 and the second oil droplets P2, the egg yolk that has been subjected to the above-described enzyme treatment, particularly the egg yolk that has been enzyme-treated with phospholipase A1 or phospholipase A2, ie, lyso The egg yolk can be mentioned.

  The content of egg yolk in the external water phase W2 can be set to 1 to 10%, particularly 2 to 8% in terms of solid content with respect to the entire composite emulsified seasoning.

3-2 Organic acid The outer aqueous phase W2 can contain the organic acids described above for the inner aqueous phase W1. However, from the viewpoint of suppressing the acidity of the composite emulsified seasoning A, the content of the organic acid in the outer aqueous phase W2 is preferably smaller than the content of the organic acid in the inner aqueous phase W1. In particular, it can be 0.1 to 0.5% with respect to the entire composite emulsified seasoning A, and further 0.2 to 0.4%. When the content of the organic acid is within the above range, the sourness of the composite emulsified seasoning A is moderately felt, the flavor is good, the growth of microorganisms can be suppressed, and the first oil droplet P1 And the second oil droplets P2 and the internal water phase W2.

  In addition, the mass ratio of the organic acid content of the outer aqueous phase W2 to the total amount of the organic acid is preferably 10/100 to 30/100, more preferably 10/100 to 25 in terms of excellent texture and water separation inhibiting effect. / 100.

3-3 Thickener By adding a thickener to the external water phase W2, the dispersion state of the first oil droplets P1 and the second oil droplets P2 can be stabilized.
As a thickener, the above-mentioned thickener described about the inner water phase W1 can be contained. The same thickener as contained in the inner aqueous phase W1 may be contained, or a different one may be contained. In particular, it is preferable to use starch in terms of being able to stably disperse the first oil droplets P1 having a large diameter in a small amount of the external water phase W2, and in order to improve the emulsion stability of the composite emulsified seasoning A, It is good to use together.

  The content of the thickener in the outer water phase W2 can be 0.1 to 2% with respect to the entire composite emulsified seasoning A, and in particular, the dispersion of the first oil droplets P1 and the second oil droplets P2. From the point which can stabilize a state and can improve the emulsification stability of the composite emulsification seasoning A, it can be set to 0.1 to 1%.

3-4 Egg white In the outer water phase W2, by mixing egg white, the dispersion state of the first oil droplet P1 and the second oil droplet P2 can be stabilized, and the water retention of the composite emulsified seasoning A can be improved. Contribute.

  The egg white is a liquid raw egg white obtained by mechanically dividing an egg such as a chicken egg with a cracker and mechanically separating the egg yolk, or a product obtained by freezing, concentrating or drying the egg white, or Egg whites in various states can be used, such as those that have been frozen, concentrated or dried, or those in which the egg white that has been frozen, concentrated or dried is returned to normal liquid egg white. Moreover, the egg white which performed various processes, such as a heat-sterilization process, a desugaring process, and a de-lysozyme process, can be used.

  The content of egg white in the external water phase W2 can be 0.05 to 0.5% in terms of solid content with respect to the entire composite emulsified seasoning A, and further 0.05 to 0.2%. can do.

3-5 Salt In order to prevent the ingredients from being separated when the composite emulsified seasoning A is mixed with the ingredients, the salt content in the outer aqueous phase W2 should be less than the salt content in the inner aqueous phase W1. Is preferable, and the outer aqueous phase W2 may not contain salt. Therefore, the salt content in the outer aqueous phase W2 can be 0 to 2%, and further 0.2 to 1%, based on the whole emulsified seasoning.

3-6 Other seasonings The outer water phase W2 can contain sodium glutamate, sugar, etc., if necessary.

3-7 Moisture The amount of water in the external water phase W2 can be less than 10% of the total of the composite emulsified seasoning A. In particular, the ingredients when the composite emulsified seasoning A is mixed with ingredients such as vegetables and fruits. 4-9% from the point which suppresses the water separation from oil, and the point which can fully feel the rich taste peculiar to fats and oils by disperse | distributing the large diameter 1st oil droplet P1 to the external water phase W2 with a small amount and a low water content. And further 5 to 9%.

  The amount of water in the outer water phase W2 is the total amount of water contained in each component contained in the outer water phase W2, for example, 48% of raw egg yolk is water and 88% of raw egg white. When the organic acid is vinegar having an acetic acid concentration of 4%, 96% of the organic acid is moisture.

4). Components of the oil phase of the first oil droplets The composite emulsified seasoning A of the present invention contains 5 to 40% by mass of edible fats and oils of the composite emulsified seasoning A, of which 50 to 95% is the first oil droplets. It can be contained in the oil phase O1 of P1. On the other hand, since the inner water phase W1 is dispersed in the first oil droplets P1, the amount of oil and fat in the entire composite emulsified seasoning A is less than apparent. Therefore, the composite emulsified seasoning of the present invention can have the same oil and fat feeling as the conventional O / W type emulsified seasoning, but has a lower calorie than the conventional O / W type emulsified seasoning and is edible. The material cost derived from fats and oils also decreases.

  The oil phase O1 of the first oil droplet P1 can contain polyglycerin condensed ricinoleic acid ester and the like in addition to the edible fats and oils described above.

4-1 Edible oil / fat The content of the edible oil / fat in the first oil droplet P1 is preferably small in terms of reducing the calorie of the composite emulsified seasoning A, but if the content of the edible oil / fat is too small, the emulsion stability is improved. Since it falls, edible fats and oils are made into 4.5 to 39% of the composite emulsified seasoning A. In particular, it can be 18% or more from the viewpoint of improving the emulsification stability of the composite emulsified seasoning A, and can be 25% or less from the viewpoint of improving the mouthfeel and cream feeling.

  Edible oils and fats include edible vegetable oils (eg, rapeseed oil, soybean oil, safflower oil, sunflower oil, corn oil, olive oil, grape seed oil, sesame oil, cottonseed oil, perilla seed oil, linseed oil), fish oil, liver oil, transesterification And fats and oils mainly containing diglyceride, and these can be used alone or in combination of two or more.

  Furthermore, flavor oils such as chili oil, fat-soluble vitamins such as vitamin E, fats and oils in which carotenoids are dissolved, and the like can also be used as edible fats and oils.

4-2 Polyglycerol condensed ricinoleic acid ester The polyglycerol condensed ricinoleic acid ester functions as an emulsifier in the composite emulsified seasoning of the present invention.

  As the polyglycerin condensed ricinoleic acid ester, the degree of esterification can be set to more than 30% and 60% or less, particularly 31 to 51% from the viewpoint of improving the emulsion stability and suppressing water separation from the foodstuff. be able to. On the other hand, when the composite emulsified seasoning of the present invention is used in a salad, the degree of esterification is more than 80% and 100% or less, particularly 90% or more and 100% in terms of improving the flavor of the salad and suppressing the water use of food. It can be as follows.

  Moreover, content of the polyglycerin condensed ricinoleic acid ester in the oil phase O can be 0.1 to 5% with respect to the composite emulsified seasoning A. In particular, the emulsion stability of the composite emulsified seasoning A is enhanced. At the same time, from the point that water separation from foods using the composite emulsified seasoning A can be effectively suppressed, the content can be made 0.5 to 3%.

  Here, the degree of esterification of the polyglycerin condensed ricinoleic acid ester refers to the ratio of the condensed ricinoleic acid bonded to the polyglycerin moiety contained in the polyglycerin condensed ricinoleic acid ester. More specifically, when the average degree of polymerization of polyglycerin is n, polyglycerin has an average of (n + 2) hydroxyl groups in the molecule, so 1- (n + 2) molecules are condensed per polyglycerin molecule. It is possible to esterify ricinoleic acid. Therefore, when the condensed ricinoleic acid is not ester-bonded to the polyglycerin site, the degree of esterification is 0%, and when all the hydroxyl groups of the polyglycerin site contained in the polyglycerin-condensed ricinoleic acid ester are ester-bonded, The degree of esterification of the polyglycerol condensed ricinoleic acid ester is 100%. Since the polyglycerin condensed ricinoleic acid ester is usually composed of various degrees of esterification, the average degree of esterification is defined as the degree of esterification of the polyglycerin condensed ricinoleic acid ester.

4-3 Other Components The first oil droplets P1 can contain an oil-soluble seasoning in addition to the edible oil and fat and the polyglycerin condensed ricinoleic acid ester.

5). Components of the second oil droplets The oil phase O2 forming the second oil droplets P2 may be formed only from edible oils and fats, and may further contain oil-soluble seasonings and the like.
The content of the edible oil and fat in the second oil droplet P2 is preferably small from the viewpoint of reducing the calorie content of the composite emulsified seasoning A, but if the content of the edible oil and fat is too small, a unique mouthfeel and cream feel is obtained. Since it is hard to be made, it is good to set it as 0.5 to 10% of composite emulsification seasoning A. In particular, it is preferably 1% or more from the viewpoint of improving the mouthfeel and cream feeling of the composite emulsified seasoning A, and 6% or less from the viewpoint of improving the richness of fats and oils.

  As edible fats and oils, those mentioned in the oil phase O1 of the first oil droplet P1 can be used.

  Separate the oil-soluble seasoning contained in the second oil droplet P2 and the oil-soluble seasoning contained in the oil phase O1 of the first oil droplet P1, for example, the second oil droplet P2 contains lull oil. By adding sesame oil to the oil phase O1 of the first oil droplet P1, it is possible to obtain a novel taste of feeling the flavor of sesame oil first after feeling the flavor of rar oil when eaten.

6). Physical properties
6-1 Viscosity The composite emulsified seasoning A of the present invention has a viscosity (25 ° C.) of 4 to 800 Pa · s. When the viscosity (25 ° C.) is 4 Pa · s or more, it becomes easy to get entangled with the food, and when it is 800 Pa · s or less, it becomes easy to mix with the food. In particular, the viscosity can be set to 10 to 600 Pa · s, further 30 to 400 Pa · s, and further 50 to 50 from the point that the rich taste peculiar to fats and oils can be improved and a cream feeling can be easily obtained. It can be 300 Pa · s.

  Here, when the viscosity is less than 15 Pa · s under the condition of a rotation speed of 2 rpm using a BH viscometer for an object having a product temperature of 25 ° C., the rotor No. 2, 15 Pa · s or more and less than 37.5 Pa · s, rotor No. 3, 37.5 Pa · s or more and less than 75 Pa · s, rotor No. 4, when 75 Pa · s or more and less than 150 Pa · s, rotor No. 5, when it is 150 Pa · s or more and less than 375 Pa · s, the rotor No. No. 6, 375 Pa · s or more, rotor No. 7 is a value calculated from the reading one minute after the start of measurement.

6-2 Emulsification stability The composite emulsion seasoning of the present invention is excellent in emulsion stability. For example, the original emulsified state is maintained even at 40 ° C. for 1 week or at room temperature (15 to 25 ° C.) for 2 months or longer. Therefore, the composite emulsified seasoning of the present invention can transport and store products at room temperature, and can reduce distribution costs. This emulsification stability is considered to be greatly contributed by the egg yolk and the thickener contained in the outer aqueous phase W1. Moreover, when a thickener is contained in the inner water phase W1 of the first oil droplet P1, the emulsion stability can be further improved.

6-3 Water separation rate According to the composite emulsified seasoning of the present invention, water separation from foods when mixed with foods such as vegetables and fruits can be suppressed as compared to conventional O / W type emulsified seasonings. . Specifically, 60 g of 30 mm square lettuce, 60 g of 2 mm wide shredded cabbage, 8 g of fresh water, and 40 g of emulsified seasoning were mixed, and the mixture was allowed to stand at 4 ° C. for 72 hours, and then the mass of water released from the mixture was When the ratio of the mixture to the mass before standing is defined as the water separation rate of the emulsified seasoning, the water separation rate of the emulsified seasoning is 85% or less, particularly 80% or less, particularly with respect to the water separation rate of the reference seasoning described later. May be 75% or less.

  Here, the reason why the water separation rate is evaluated based on the water separation of lettuce and cabbage is that these are typical vegetables used in salads and vegetables that are likely to cause water separation. Moreover, since the water separation rate of vegetables changes also with the grades of cutting of vegetables, lettuce shall be 30 square mm and cabbage shall be 2 mm width in this invention. As a 30 mm square lettuce and a 2 mm wide cabbage, for example, a piece obtained by cutting a lettuce and a cabbage using a slicer can be used.

Standard seasoning The standard seasoning used in the measurement of the water separation rate was prepared as follows. That is, 100 g of raw egg yolk, 90 g of vinegar (acetic acid concentration 4%), 35 g of fresh water, 10 g of salt, 2 g of xanthan gum and 3 g of sodium glutamate are mixed with a mixer (for example, Hobart Co., Ltd., tabletop Hobart mixer) to form a uniform aqueous phase. It is prepared by adding 760 g of edible vegetable oil and fat to the aqueous phase and roughly emulsifying it, and then finely emulsifying with a colloid mill. In this fine emulsification, a colloid mill is used at, for example, 3560 rpm.

  FIG. 2 is an explanation of a method for measuring the water separation rate. In measuring the water separation rate, 60 g of lettuce 30 mm square that has been thoroughly drained, 60 g of shredded cabbage with a width of 2 mm, and 8 g of fresh water are placed in a bowl. Next, 40 g of an emulsified seasoning or a reference seasoning as a specimen is added, and the mixture is stirred with a rubber spatula for about 2 minutes to obtain a salad 1. The salad 1 is filled in a cylindrical container 2 having a diameter of 5 cm in the opening (FIG. 2A), and a gauze-like plastic mesh 4 (opening: 2 mm) is placed in the opening 3 of the container 2. It is covered and fixed with a rubber band 5 (FIG. 2 (b)), and placed on an empty plastic container 6 whose mass has been measured in advance so that the opening 3 of the cylindrical container 2 faces down (FIG. 2 ( c)). Next, it leaves still at 4 degreeC for 48 hours. Thereafter, the mass of the plastic container 6 from which the cylindrical container 2 containing the salad 1 is removed is measured together with its contents (FIG. 2 (d)), and the water separation rate of the water 7 separated from the salad 1 is calculated from the following equation. .

Water separation rate (%) = [(mass of plastic container after standing-mass of plastic container before standing) / 168 g (mass of salad before standing)] × 100

The evaluation of the water separation rate is performed by setting the water separation rate of the salad to which the reference seasoning is added as 100, and the rate of the water separation rate of the salad to which the emulsified seasoning as the subject is added. For example, when the water separation rate of the salad to which the standard seasoning is added is 20% and the water separation rate of the emulsified seasoning of the present invention is 5%, the ratio of the water separation rate of the emulsified seasoning of the present invention to the water separation rate of the standard seasoning is It is 25% according to the following formula.
[5/20] × 100 = 25%

  The smaller the water separation rate, the higher the water separation suppression effect.

7). Taste The composite emulsified seasoning of the present invention is a W / O / W type oil and fat dispersed in different states of the oil phase O1 of the first oil droplet P1 and the oil phase O2 of the second oil droplet P2. As with the emulsified seasoning, the richness of fats and oils can be fully felt despite the low fat content, and the mouthfeel and cream feel not found in conventional W / O / W emulsified seasonings Can feel.
In particular, in order to achieve both the rich taste peculiar to fats and oils and the mouthfeel and cream feeling, the average particle diameter of the first oil droplets P1 dispersed in the outer water phase W2 can be set to 10 to 30 μm. The average particle diameter of the inner aqueous phase W1 dispersed in the oil phase O1 of one oil drop P1 can be 3 μm or less.
Further, as described above, by differentiating the oil-soluble seasoning contained in the first oil droplet P1 and the second oil droplet P2, first, the flavor of the second oil droplet is felt after the flavor of the second oil droplet is felt. You can get a fresh taste.

8). The manufacturing method of a composite emulsification seasoning As a manufacturing method of the composite emulsification seasoning of this invention, the following method can be mentioned.
8-1 First Method The first method is produced by the following steps (i) to (iii).
(i) a step of forming a W / O emulsion in which a mixed liquid for forming an inner aqueous phase containing salt and an organic acid is dispersed in an oil phase containing an edible fat and a polyglycerin condensed ricinoleic acid ester,
(ii) a step of forming an O / W emulsion in which oil droplets composed of edible fats and oils are dispersed in an outer aqueous phase-forming mixture containing egg yolk and a thickener;
(iii) Step of mixing the W / O emulsion with the O / W emulsion

  Among these, in the step (i), a mixed solution for forming an inner aqueous phase containing salt and an organic acid, and containing seasonings such as sugar and sodium glutamate as necessary is prepared, and stirred by a homomixer or the like. Using the apparatus, the mixture for forming the inner aqueous phase is poured into the edible fat and oil, and the polyglycerin condensed ricinoleic acid ester is also added and mixed to pre-emulsify, or PGPR is added and mixed in advance. The mixture for forming an inner aqueous phase is poured and stirred to pre-emulsify, and the resulting crude emulsion (W / O) is finely emulsified in an emulsifier such as a colloid mill to obtain a W / O emulsion.

  In the step (ii), a mixture for forming an outer aqueous phase containing egg yolk and a thickener and, if necessary, a seasoning such as sugar and sodium glutamate is prepared, and a stirring device such as a homomixer is prepared. Edible fats and oils were poured into the outer aqueous phase-forming mixture and stirred for preliminary emulsification, and the resulting coarse emulsion (O / W) was finely emulsified in an emulsifying apparatus such as a colloid mill to obtain O / O. A W-type emulsion is obtained.

  In step (iii), the composite emulsified seasoning of the present invention is obtained by mixing the W / O emulsion with the O / W emulsion using a homomixer.

8-2 Second method Manufactured by the following steps (i) to (iv).
(i) a step of forming a W / O emulsion in which a mixed liquid for forming an inner aqueous phase containing salt and an organic acid is dispersed in an oil phase containing an edible fat and a polyglycerin condensed ricinoleic acid ester,
(ii) a step of dispersing the W / O emulsion in a first outer aqueous phase-forming mixture containing egg yolk to form a W / O / W emulsion.
(iii) a step of forming an O / W emulsion in which oil droplets composed of edible fats and oils are dispersed in a second outer aqueous phase-forming mixture containing egg yolk;
(iv) A step of mixing the W / O / W emulsion obtained in (ii) and the O / W emulsion obtained in (iii)

  Among these, in the step (i), a mixed solution for forming an inner aqueous phase containing salt and an organic acid, and containing seasonings such as sugar and sodium glutamate as necessary is prepared, and stirred by a homomixer or the like. Using the apparatus, the mixture for forming the inner aqueous phase is poured into the edible fat and oil, and the polyglycerin condensed ricinoleic acid ester is also added and mixed to pre-emulsify, or PGPR is added and mixed in advance. The mixture for forming an inner aqueous phase is poured and stirred to pre-emulsify, and the resulting crude emulsion (W / O) is finely emulsified in an emulsifier such as a colloid mill to obtain a W / O emulsion.

  In the step (ii), a first liquid mixture for forming an outer aqueous phase containing egg yolk and, if necessary, containing a thickener, egg white, organic acid, salt and seasoning is prepared, and a homomixer, etc. The W / O / W emulsion was added to the first outer aqueous phase-forming mixture by adding the W / O emulsion obtained in the step (i) and stirred to emulsify. obtain.

In step (iii), an O / W emulsion is obtained in the same manner as in step (ii) of the first method. However, in the second outer aqueous phase forming mixture in this step, the thickener is used as necessary. Contain.
Moreover, a thickener is contained in at least one of the first outer aqueous phase forming mixed liquid and the second outer aqueous phase forming mixed liquid.

  In step (iv), the composite emulsion seasoning of the present invention is obtained by mixing the W / O / W emulsion and the O / W emulsion using a homomixer.

8-3 Third method Manufactured by the following steps (i) to (iii).
(i) a step of forming a W / O-type emulsion in which water droplets serving as an inner aqueous phase are dispersed in an oil phase containing edible oil and fat and polyglycerin condensed ricinoleate,
(ii) a step of dispersing the W / O emulsion in an outer aqueous phase-forming mixture containing egg yolk and a thickener to form a W / O / W emulsion.
(iii) Step of mixing edible fats and oils with W / O / W type emulsion

Of these, the step (i) can be performed in the same manner as the step (i) of the first method.
The step (ii) can be performed in the same manner as the step (ii) of the second method.
In the step (iii), using a homomixer, edible fats and oils are added to the W / O / W emulsion obtained in (ii) and stirred to obtain the composite emulsified seasoning of the present invention.

8-4 Fourth Method The fourth method is produced by the following steps (i) to (iii).
(i) a step of forming a W / O-type emulsion in which water droplets serving as an inner aqueous phase are dispersed in an oil phase containing edible oil and fat and polyglycerin condensed ricinoleate,
(ii) a step of dispersing the W / O emulsion in an outer aqueous phase-forming mixture containing egg yolk to form a W / O / W emulsion.
(iii) A step of mixing a thickener dispersed in edible fats and oils into the outer aqueous phase of the W / O / W emulsion

Among these, the step (i) and the step (ii) can be performed in the same manner as the third method, and in the step (ii), a thickener may be added to the outer aqueous phase forming mixture as necessary. it can.
(iii) In the step, a W / O / W emulsion obtained in (ii) is prepared by preparing an oily dispersion of a thickener in which a thickener is dispersed in edible oil and fat in advance. The oil dispersion of thickener is poured into and stirred. While stirring, the thickener is dissolved in the outer aqueous phase of the W / O / W emulsion to obtain the composite emulsified seasoning of the present invention.

9. Method for Using Emulsified Seasoning The emulsified seasoning of the present invention can be used as a seasoning for filling, which includes a salad dressing applied to at least one of vegetables or fruits, or oiled fish or chicken with an emulsified seasoning.

Vegetables or fruits used for salad include cucumbers, onions, carrots, lettuce, celery, cabbage, corn, radish, burdock, broccoli, cauliflower, tomatoes, apples, pineapples, grapes, strawberries, kiwi, peaches, Mention may be made of fruits such as pear, melon, watermelon, grapefruit, avocado and mango.
In addition, the salad may contain ingredients such as macaroni, spaghetti, vermicelli, noodles such as rice noodles, penne, and Asian noodles, fish meat such as tuna, or chicken oil such as chicken.

  Specific examples of the salad include vegetable salad, potato salad, pasta salad, egg salad, fruit salad, macaroni salad, coleslaw salad, radish salad, burdock salad and the like.

Hereinafter, the present invention will be described specifically by way of examples. In addition, in Table 1, the ratio (%) with respect to the emulsification seasoning of the water content which the mix | blended component contained was shown with the ratio (%) with respect to the emulsification seasoning of each component quantity mix | blended in each Example.
[Example 1]
(1) Manufacture of emulsified seasoning In the formulation of Table 1, an emulsified seasoning was manufactured as follows according to the first method of 8-1 above.

First, each component which forms the inner water phase W1 was mixed. Using a homomixer (Toki Auto Homomixer MA, manufactured by Tokushu Kika Kogyo Co., Ltd.), the mixture for forming an inner aqueous phase is poured into edible oil and fat, and polyglycerin condensed ricinoleate is also added. Then, the mixture was pre-emulsified, and the resulting mixture was subjected to fine emulsification through a colloid mill to obtain a W / O emulsion.
Next, each component which forms the outer water phase W2 was mixed. Using a homomixer, soybean oil was added as an edible fat to the outer aqueous phase forming mixture, and the resulting mixture was subjected to a colloid mill to obtain an O / W emulsion. In addition, it was 1 micrometer when the average particle diameter of this O / W type | mold emulsion was measured using the particle size distribution measuring apparatus (The Nikkiso Co., Ltd. product, particle size distribution meter MT3300EXII).
Finally, the composite emulsified seasoning of Example 1 was obtained by mixing the W / O emulsion and the O / W emulsion using a homomixer.

(2) Evaluation
(2-1) Viscosity
The viscosity immediately after production of the composite emulsified seasoning of Example 1 obtained in (1) was measured with a BH viscometer according to the method of 6-1 described above. The results are shown in Table 1.

(2-2) Richness of fats and oils The richness of fats and oils of the composite emulsified seasoning of Example 1 was sensory-evaluated on the basis of the following criteria with a skilled seasoning engineer as an evaluator. The results are shown in Table 1.

<Evaluation criteria for the richness of fats and oils>
A: The richness of fat similar to the standard seasoning described in 6-3 can be clearly felt.
B: The fat and oil taste is weaker than the standard seasoning described in 6-3, but there is no problem.
C: The richness of fats and oils is weaker than the standard seasoning described in 6-3.

(2-3) Mouth and Cream Feel The body taste of the oil and fat of the composite emulsified seasoning of Example 1 was sensory-evaluated according to the following criteria with a skilled seasoning engineer as an evaluator. The results are shown in Table 1.

<Evaluation criteria for mouthfeel and creaminess>
A: Smooth texture, good mouthfeel, and creamy feeling.
B: It is a slightly heavy texture and lacks a smooth texture, but has a certain cream feeling.
C: Bad mouthfeel and no cream feeling.

(2-4) Storage stability The storage stability of the composite emulsified seasoning of Example 1 was evaluated as follows.
That is, the obtained composite emulsified seasoning was filled in a 200 g capacity nylon polyethylene bag and sealed, then kept at 40 ° C. and stored for 7 days under light shielding, and evaluated according to the following criteria. The results are shown in Table 1.

<Evaluation criteria for storage stability>
○: No crack or oil separation was observed.
X: Cracks or oil separation was observed.

(2-5) Emulsified state A small amount of the composite emulsified seasoning of Example 1 was placed on a slide glass, covered with a cover glass, and the sample was spread over the entire cover glass to prepare a microscope observation sample. When the emulsified seasoning of Example 1 was observed by Keyence Corporation, Digital Microscope VHX-600, magnification: 2000 times), an oil phase O1 particle having a particle diameter of 10 μm or more contained in 90 μm square of the composite emulsified seasoning ( The number of first oil droplets P1) was 80, and the number of water droplets contained in the inner aqueous phase W1 having a particle size of more than 3 μm was 0 to 1 for the first oil droplets P1 having a particle size of 10 μm or more. Further, in all the first oil droplets P1 having a particle diameter of 10 μm or more, the number of water droplets in the inner aqueous phase W1 having a particle diameter of 1 μm or more and 3 μm or less contained therein was 10 or more. Moreover, the particle diameter of the 1st oil droplet P1 contained in 90 micrometer square of complex emulsification seasoning was 5-30 micrometers.

(2-6) Water separation rate
(2-6-1) Standard seasoning
In evaluating the water separation rate of the emulsified seasoning of Example 1 obtained in (1), a reference seasoning was produced as follows.
100 g of raw egg yolk, 90 g of vinegar (acetic acid concentration 4%), 35 g of fresh water, 10 g of sodium chloride, 2 g of xanthan gum and 3 g of sodium glutamate were stirred and mixed with a mixer to prepare a uniform aqueous phase. Next, 760 g of edible vegetable oils and fats were poured into the aqueous phase and coarsely emulsified, and then finely emulsified with a colloid mill to obtain a standard seasoning.

(2-6-2) Measurement of water separation rate 30 g square cut lettuce 60 g, 2 mm wide cut cabbage 60 g, and 8 g of fresh water were put into a bowl and the W / O / W type emulsified seasoning 40 g of Example 1 was added. Was added and stirred with a rubber spatula for about 2 minutes to produce a salad. The salad was allowed to stand for 72 hours by the method shown in FIG. 2, and the amount of water separation from the salad was measured to obtain the water separation rate. The standard seasoning was used in place of the emulsified seasoning of Example 1, and the water separation rate from the salad was determined in the same manner. And when the ratio (%) of the water separation rate of the emulsification seasoning of the Example with respect to the water separation rate of a reference | standard seasoning was calculated | required and it evaluated on the following references | standards, it was A evaluation at 68%. The results are shown in Table 1.
A: Less than 70% with respect to the standard seasoning B: 70% to less than 85% with respect to the standard seasoning C: 85% or more with respect to the standard seasoning

In this example, xanthan gum was used as the gum, and acetylated adipic acid crosslinked starch was used as the starch. However, locust bean gum or gellan gum was used as the gum, and hydroxypropylated phosphate crosslinked starch, acetyl as starch. Similar results were obtained when phosphorylated phosphate starch or sodium octenyl succinate starch was used.
Similar results were obtained when pectin, carrageenan or alginic acid was used instead of gum or starch.

  Furthermore, in this example, the content of polyglycerin condensed ricinoleic acid ester was 1% with respect to the composite emulsified seasoning, but when the content of polyglycerin condensed ricinoleic acid ester was 0.5% or 3%. The same result was obtained.

[Example 2]
With the formulation shown in Table 1, emulsified seasonings were produced as follows according to the second method of 8-2 above.

First, each component which forms the inner water phase W1 was mixed. Using a homomixer (Toki Auto Homomixer MA, manufactured by Tokushu Kika Kogyo Co., Ltd.), the mixture for forming an inner aqueous phase is poured into edible oil and fat, and polyglycerin condensed ricinoleate is also added. Then, the mixture was pre-emulsified, and the resulting mixture was subjected to fine emulsification through a colloid mill to obtain a W / O emulsion.
Next, a liquid mixture for forming the outer aqueous phase W2 is prepared, and the above-mentioned W / O emulsion is added and stirred into half of the liquid mixture for forming the outer aqueous phase W2 using a homomixer. Pre-emulsification and fine emulsification using a colloid mill gave a W / O / W type emulsion.
Then, using a homomixer, edible fats and oils for forming the oil phase O2 are added to the remaining half of the mixture for forming the outer aqueous phase W2, and the resulting mixture is applied to a colloid mill to obtain an O / W emulsion. It was. In addition, it was 1 micrometer when the average particle diameter of this O / W type | mold emulsion was measured using the particle size distribution measuring apparatus (The Nikkiso Co., Ltd. product, particle size distribution meter MT3300EXII).
Finally, the composite emulsion seasoning of Example 2 was obtained by mixing the W / O / W emulsion and the O / W emulsion using a homomixer.

  About the obtained composite emulsion seasoning of Example 2, it carried out similarly to Example 1, and evaluated the viscosity, the rich taste of fats and oils, a mouthfeel and cream feeling, storage stability, an emulsification state, and a water separation rate. The results are shown in Table 1.

  As in Example 1, when a small amount of the composite emulsified seasoning of Example 2 was observed with a microscope, oil phase O1 particles (first oil droplets) having a particle diameter of 10 μm or more contained in 90 μm square of the composite emulsified seasoning. P1) was 82, and for the first oil droplets P1 having a particle diameter of 10 μm or more, the content of water droplets in the inner aqueous phase W1 having a particle diameter exceeding 3 μm was 0 to 1. Further, in all the first oil droplets P1 having a particle diameter of 10 μm or more, the number of water droplets in the inner aqueous phase W1 having a particle diameter of 1 μm or more and 3 μm or less contained therein was 10 or more. Moreover, the particle diameter of the 1st oil droplet P1 contained in 90 micrometer square of complex emulsification seasoning was 5-30 micrometers.

[Example 3]
With the formulation shown in Table 1, emulsified seasonings were produced as follows according to the third method of 8-3 above.

First, each component which forms the inner water phase W1 was mixed. Using a homomixer (Toki Auto Homomixer MA, manufactured by Tokushu Kika Kogyo Co., Ltd.), the mixture for forming an inner aqueous phase is poured into edible oil and fat, and polyglycerin condensed ricinoleate is also added. Then, the mixture was pre-emulsified, and the resulting mixture was subjected to fine emulsification through a colloid mill to obtain a W / O emulsion.
Next, a mixed liquid for forming the outer aqueous phase W2 is prepared, and the W / O emulsion is preliminarily emulsified with a homomixer by injecting and stirring the W / O-type emulsion into the mixed liquid for forming the outer aqueous phase W2. By finely emulsifying using a colloid mill, a W / O / W emulsion was obtained.
And the edible oil and fat which forms the oil phase O2 was added to the W / O / W type | mold emulsion using the homomixer, and it stirred and mixed, and obtained the composite emulsion of Example 3.

  About the obtained composite emulsion seasoning of Example 3, it carried out similarly to Example 1, and evaluated the viscosity, the rich taste of fats and oils, a mouth and cream feeling, storage stability, and the water separation rate. The results are shown in Table 1.

  As in Example 1, when a small amount of the composite emulsified seasoning of Example 3 was observed with a microscope, oil phase O1 particles (first oil droplets) having a particle diameter of 10 μm or more contained in 90 μm square of the composite emulsified seasoning. P1) was 82, and for the first oil droplets P1 having a particle diameter of 10 μm or more, the content of water droplets in the inner aqueous phase W1 having a particle diameter exceeding 3 μm was 0 to 1. Further, in all the first oil droplets P1 having a particle diameter of 10 μm or more, the number of water droplets in the inner aqueous phase W1 having a particle diameter of 1 μm or more and 3 μm or less contained therein was 10 or more. Moreover, the particle diameter of the 1st oil droplet P1 contained in 90 micrometer square of complex emulsification seasoning was 5-30 micrometers.

[Example 4]
With the formulation shown in Table 1, emulsified seasonings were produced as follows according to the fourth method of 8-4 above.

First, each component which forms the inner water phase W1 was mixed. Using a homomixer (Toki Auto Homomixer MA, manufactured by Tokushu Kika Kogyo Co., Ltd.), the mixture for forming an inner aqueous phase is poured into edible oil and fat, and polyglycerin condensed ricinoleate is also added. Then, the mixture was pre-emulsified, and the resulting mixture was subjected to fine emulsification through a colloid mill to obtain a W / O emulsion.
Next, a liquid mixture for forming the outer aqueous phase W2 is prepared, and the W / O emulsion is poured and stirred into the liquid mixture for forming the outer aqueous phase W2 using a stirring device such as a homomixer. Pre-emulsification and fine emulsification using a colloid mill gave a W / O / W type emulsion.
And an xanthan gum and starch are disperse | distributed to the edible fat and oil which form the oil phase O2, and the oil-based dispersion liquid of a thickener is prepared, The oil property of a thickener is added to the said W / O / W type | mold emulsion using a homomixer. The dispersion was added and stirred to obtain the composite emulsified seasoning of Example 4.

  About the obtained composite emulsion seasoning of Example 4, it carried out similarly to Example 1, and evaluated the viscosity, the rich taste of fats and oils, a mouth and cream feeling, storage stability, and the water separation rate. The results are shown in Table 1.

  As in Example 1, when a small amount of the composite emulsified seasoning of Example 4 was observed with a microscope, oil phase O1 particles (first oil droplets) having a particle diameter of 10 μm or more contained in 90 μm square of the composite emulsified seasoning. P1) was 82, and for the first oil droplets P1 having a particle diameter of 10 μm or more, the content of water droplets in the inner aqueous phase W1 having a particle diameter exceeding 3 μm was 0 to 1. Further, in all the first oil droplets P1 having a particle diameter of 10 μm or more, the number of water droplets in the inner aqueous phase W1 having a particle diameter of 1 μm or more and 3 μm or less contained therein was 10 or more. Moreover, the particle diameter of the 1st oil droplet P1 contained in 90 micrometer square of complex emulsification seasoning was 5-30 micrometers.

[Examples 5, 6, 7, 8]
A composite emulsified seasoning was produced in the same manner as in Example 1 except that the formulation shown in Table 1 was used, and the viscosity, the rich taste of fats and oils, the mouth and cream feeling, the storage stability, and the water separation rate were evaluated. The results are shown in Table 1.

  Similarly to Example 1, when a small amount of the composite emulsified seasoning of Examples 5, 6, 7, and 8 was observed with a microscope, the oil phase O1 having a particle diameter of 10 μm or more contained in 90 μm square of the composite emulsified seasoning. The number of particles (first oil droplets P1) is 80 to 85, and the number of water droplets in the inner aqueous phase W1 having a particle size exceeding 3 μm is 0 to 4 for the first oil droplets P1 having a particle size of 10 μm or more. there were. Further, in all the first oil droplets P1 having a particle diameter of 10 μm or more, the number of water droplets in the inner aqueous phase W1 having a particle diameter of 1 μm or more and 3 μm or less contained therein was 10 or more. Moreover, the particle diameter of the 1st oil droplet P1 contained in 90 micrometer square of complex emulsification seasoning was 5-30 micrometers.

[Comparative Example 1]
With the formulation shown in Table 1, an emulsified seasoning is produced in the same manner as in Example 1 except that oil droplets are not dispersed in the outer aqueous phase, and the richness, mouthfeel and creaminess of oils and fats, storage stability, water separation rate are determined. evaluated. The results are shown in Table 1.
Similarly to Example 1, when a small amount of the composite emulsified seasoning of Comparative Example 1 was observed with a microscope, oil phase O1 particles (first oil droplets) having a particle diameter of 10 μm or more contained in 90 μm square of the composite emulsified seasoning. P1) was 81, and for the first oil droplets P1 having a particle diameter of 10 μm or more, the content of water droplets in the inner aqueous phase W1 having a particle diameter exceeding 3 μm was 0 to 1. Further, in all the first oil droplets P1 having a particle diameter of 10 μm or more, the number of water droplets in the inner aqueous phase W1 having a particle diameter of 1 μm or more and 3 μm or less contained therein was 10 or more. Moreover, the particle diameter of the 1st oil droplet P1 contained in 90 micrometer square of complex emulsification seasoning was 5-30 micrometers.

[Comparative Example 2]
With the formulation shown in Table 1, an oil phase and an aqueous phase were emulsified without forming an inner aqueous phase to produce an O / W type emulsified seasoning, and an emulsified seasoning of Comparative Example 2 was obtained.
About the obtained emulsification seasoning of the comparative example 2, the richness of fats and oils, a mouthfeel and a cream feeling, storage stability, and the water separation rate were evaluated. The results are shown in Table 1.
In addition, the average particle diameter of the oil droplets of the emulsified seasoning of Comparative Example 2 immediately after production was 2 μm.

  From the results of Example 1-4 and Comparative Example 1-2, the first oil droplet in which the inner aqueous phase is dispersed and the second oil droplet in which the inner aqueous phase is not dispersed are dispersed in the outer aqueous phase. Thus, it can be seen that the complex emulsified seasoning of Example 1-4 has a fresh taste that is not obtainable with conventional emulsified seasonings, and the rich taste of fats and oils, mouthfeel and cream feel are all good.

[Example 9] Example of low-viscosity dressing A composite emulsion seasoning of Example 9 was obtained by the same production method as in Example 4 except that the formulation shown in Table 2 was used.
About the obtained emulsified seasoning of Example 9, the viscosity, the rich taste of fats and oils, mouthfeel and cream feeling, storage stability, and water separation rate were evaluated. The results are shown in Table 2.

  Similarly to Example 1, when a small amount of the composite emulsified seasoning of Example 9 was observed with a microscope, oil phase O1 particles (first oil droplets) having a particle diameter of 10 μm or more contained in 90 μm square of the composite emulsified seasoning. P1) was 80 to 85, and the number of water droplets contained in the inner aqueous phase W1 having a particle diameter exceeding 3 μm was 0 to 4 for the first oil droplets P1 having a particle diameter of 10 μm or more. Further, in all the first oil droplets P1 having a particle diameter of 10 μm or more, the number of water droplets in the inner aqueous phase W1 having a particle diameter of 1 μm or more and 3 μm or less contained therein was 10 or more. Moreover, the particle diameter of the 1st oil droplet P1 contained in 90 micrometer square of complex emulsification seasoning was 5-30 micrometers.

[Example 10]
The composite emulsified seasoning of Example 10 was produced in the same manner as in Example 1 except that the edible vegetable oil in the oil phase O1 was changed to sesame oil and the edible vegetable oil in the oil phase O2 was changed to ra oil.
When the composite emulsified seasoning of Example 10 obtained was eaten, first, the flavor of chili oil was felt, and then the flavor of sesame oil was felt.

DESCRIPTION OF SYMBOLS 1 Salad 2 Cylindrical container 3 Opening part 4 Mesh 5 Rubber band 6 Plastic container 7 Water A Compound emulsification seasoning O1 Oil phase O2 Oil phase P1 1st oil drop P2 2nd oil drop W1 Inner water phase W2 Outer water phase

Claims (7)

A composite emulsified seasoning in which a first oil droplet in which an inner aqueous phase is dispersed and a second oil droplet in which an inner aqueous phase is not dispersed is dispersed in an outer aqueous phase,
The composite emulsified seasoning contains polyglycerin-condensed ricinoleic acid ester, organic acid, edible fats and oils 5 to 40% by mass, and sodium chloride 1 to 6% by mass,
The outer water phase contains egg yolk and thickener,
The viscosity (25 ° C.) of the composite emulsified seasoning is 4 to 800 Pa · s.
Complex emulsified seasoning. The content of the second oil droplet is 5 to 50% by mass of the outer water phase.
The composite emulsified seasoning according to claim 1.   3. The composite emulsified seasoning according to claim 1, wherein the average particle diameter of the first oil droplets is 10 μm or more and the average particle diameter of the second oil droplets is less than 10 μm. It is a manufacturing method of the complex emulsification seasoning in any one of Claims 1-3,
A step of forming a W / O-type emulsion in which a mixed liquid for forming an inner aqueous phase containing salt and an organic acid is dispersed in an oil phase containing an edible oil and fat and a polyglycerin condensed ricinoleic acid ester;
A step of forming an O / W type emulsion in which oil droplets composed of edible fats and oils are dispersed in a mixture for forming an outer aqueous phase containing egg yolk and a thickener;
The manufacturing method of the composite emulsification seasoning which has the process of mixing a W / O type | mold emulsion with an O / W type | mold emulsion. It is a manufacturing method of the complex emulsification seasoning in any one of Claims 1-3,
A step of forming a W / O-type emulsion in which a mixed liquid for forming an inner aqueous phase containing salt and an organic acid is dispersed in an oil phase containing an edible oil and fat and a polyglycerin condensed ricinoleic acid ester;
A step of dispersing a W / O emulsion in a first outer aqueous phase-forming mixture containing egg yolk to form a W / O / W emulsion;
A step of forming an O / W type emulsion in which oil droplets made of edible fats and oils are dispersed in a mixture liquid for forming a second outer aqueous phase containing egg yolk,
Having a step of mixing the W / O / W emulsion and the O / W emulsion,
The manufacturing method of the composite emulsification seasoning in which the liquid mixture for 1st outer water phase formation and / or the liquid mixture for 2nd outer water phase formation contain a thickener. It is a manufacturing method of the complex emulsification seasoning in any one of Claims 1-3,
A step of forming a W / O-type emulsion in which a mixed liquid for forming an inner aqueous phase containing salt and an organic acid is dispersed in an oil phase containing an edible oil and fat and a polyglycerin condensed ricinoleic acid ester;
A step of dispersing the W / O type emulsion in an outer water phase-forming mixture containing egg yolk and a thickener to form a W / O / W type emulsion,
The manufacturing method of the composite emulsification seasoning which has the process of mixing edible fats and oils with a W / O / W type | mold emulsion. It is a manufacturing method of the complex emulsification seasoning in any one of Claims 1-3,
A step of forming a W / O-type emulsion in which a mixed liquid for forming an inner aqueous phase containing salt and an organic acid is dispersed in an oil phase containing an edible oil and fat and a polyglycerin condensed ricinoleic acid ester;
A step of dispersing the W / O type emulsion in a mixture for forming an outer aqueous phase containing egg yolk to form a W / O / W type emulsion,
The manufacturing method of the composite emulsification seasoning which has the process of mixing the thickener disperse | distributed to edible oil and fat with W / O / W type | mold emulsion.

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