Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
  • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
  • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
  • A23D7/0053—Compositions other than spreads
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/50—Soya sauce

Definitions

• the present invention relates to a soy sauce saccharide heated mixture and a fat and oil food, and more specifically, obtained by heating a mixed aqueous solution of soy sauce and saccharide, and useful as a substitute for an emulsifier or a surfactant, and the heated mixture.
• the present invention relates to an oil and fat food in which oil and fat are not separated over a long period of time.
• a method using a surfactant is used as a method for solubilizing or emulsifying oils and fats in the aqueous phase.
• the aqueous solution becomes cloudy, which is called emulsification.
• the size of the fats and oils to be dispersed is minute, the phenomenon becomes transparent as if part of the fats and oils are apparently dissolved, and this phenomenon is also referred to as solubilization.
• surfactants are essential, and it is judged that application to foods is difficult due to problems such as flavor, nutrition, and safety.
• the present applicant for example, extracted meat with hot water. It has been found that the extract and saccharides mainly composed of the obtained water-soluble protein exhibit extremely strong oil-and-fat solubilization ability under specific conditions. And the method of obtaining the fats and oils food which solubilizes fats and oils and does not isolate
• boiled soy sauce a method for producing a dressing using soy sauce boiled with sugar (hereinafter referred to as “boiled soy sauce”) is known (see, for example, Patent Document 5).
• the purpose of using boiled soy sauce in this production method is that when the soy sauce is blended with seasonings such as dressing by the usual method, the disadvantage that the corner unique to soy sauce appears in the taste, and the soy sauce and auxiliary ingredients
• the object is to eliminate the disadvantage that a taste of aging cannot be obtained due to the interaction.
• an emulsifier is essential as before.
• an object of the present invention is to provide a fat and oil food that does not separate fats and oils by emulsifying or solubilizing fats and oils in the aqueous phase part, and in particular without using any synthetic emulsifier or surfactant,
• An object of the present invention is to provide an oil and fat food in which the emulsifying action is not lowered by heat or the like.
• a mixed aqueous solution of soy sauce and saccharides has an absorbance at 430 nm of a 0.1% (w / w) water dilution of the mixed aqueous solution of 0. It was found that the heated mixture obtained by heating to 05 to 0.40 has excellent emulsifying ability.
• an emulsified oil / fat food obtained by adding oil / fat to the heated mixture and emulsifying the oil / fat can be obtained evenly by dispersing the oil / fat for a long period of time and mixing with another aqueous solution (for example, water or an aqueous seasoning liquid).
• the above-mentioned heated mixture is capable of solubilizing fats and oils stably in the presence of a specific concentration of sugar, and even if other seasonings and the like are contained at a high concentration. Furthermore, it was found that the solubilization ability is not impaired even if the inorganic salt is present at a high concentration, being resistant to pH change and heat.
• the present invention has been made based on these findings and provides the following 1) to 8).
• a heated soy saccharide mixture obtained by heating a mixed aqueous solution of soy sauce and saccharide, wherein the 0.1% (w / w) water dilution has an absorbance at 430 nm of 0.05 to 0.40.
• the above mixed aqueous solution is prepared by mixing 0.5 to 2.0 parts by weight of sugar with 1 part by weight of soy sauce having a total nitrogen concentration of 1.0 to 4.5% (w / v), and the liquid temperature is 70.
• the soy sauce saccharide heating mixture of 1) above which is heated at ⁇ 95 ° C. for 9 to 66 hours.
• 0.02 to 1.0 weight of the fat or oil is added to 1 part by weight of the emulsified base obtained by adding water or an aqueous seasoning liquid to the soy saccharide heated mixture so that the Brix is 50% (w / w) or less.
• the oil / fat food according to 3 which is solubilized.
• soy sauce saccharide heating mixture that has excellent emulsifying ability and solubilizing ability and is useful as an alternative to emulsifiers or surfactants. If this soy saccharide heated mixture is used, the fats and oils are not uniformly emulsified or solubilized in the aqueous phase over a long period of time without using any synthetic emulsifiers or surfactants or proteins derived from animals and plants, and are not separated. Food can be easily obtained.
• the oil and fat food of the present invention is obtained by using basic nutritional seasoning ingredients of food such as soy sauce, sugar and edible oil and fat, even if it is heavily used in the seasoning of food, the flavor of the food is affected.
• the fat and oil food of the present invention is uniformly emulsified in an aqueous seasoning liquid of an arbitrary ratio, a stable emulsified food with a high emulsification degree can be obtained. Moreover, since the aqueous
• the dispersed oil droplets are extremely stable, so that their suitability for food processing is extremely high.
• oil and fat can be stably dispersed as fine colloidal oil droplets in the emulsified food, Various problems in food processing that are conventionally known can be solved.
• the heated soy saccharide mixture of the present invention is described in detail below based on preferred embodiments.
• the heated soy saccharide mixture of the present invention can be obtained by performing the following first to second steps.
• soy sauce and saccharide mixed aqueous solution are mixed to prepare a mixed aqueous solution (hereinafter referred to as soy sauce saccharide mixed aqueous solution).
• soy sauce normal soy sauce can be used, and examples thereof include thick soy sauce, light soy sauce, tame soy sauce, recharged soy sauce, reduced salt soy sauce, and membrane concentrated soy sauce.
• soy sauce a heating mixture having a predetermined absorbance according to the present invention can be easily obtained, and the emulsifying ability and solubilizing ability (hereinafter referred to as emulsifying ability and solubilizing ability) of the obtained heating mixture are simply combined.
• soy sauce having a total nitrogen concentration of 1.0 to 4.5% (w / v), particularly 2.0 to 2.5% (w / v). Further, it is more preferable to use a concentrated or pale soy sauce film concentrated soy sauce or a soy sauce satisfying such a total nitrogen concentration range.
• the membrane-concentrated soy sauce is obtained by adjusting the concentration of the components by membrane concentration. If membrane concentration is performed, the total nitrogen concentration can be adjusted.
• membrane-concentrated soy sauce is permeabilized with soy sauce or fired rice using a molecular sieving membrane such as a reverse osmosis membrane, NF membrane (Nano-Filtration membrane), loose RO membrane or UF membrane (Ultra-Filtration membrane), and the like. It can be obtained separately from the transmission side (see JP-A-10-234332 and Japanese Patent No. 3530753).
• the soy sauce can be obtained by filtering the soy sauce ori by a conventional method (celite filtration or microfiltration membrane filtration) and then concentrating the filtrate with a reverse osmosis membrane (see JP-A-4-197154).
• a conventional method celite filtration or microfiltration membrane filtration
• a reverse osmosis membrane see JP-A-4-197154.
• membrane concentrated soy sauce having a total nitrogen concentration of 2.0 to 2.5% (w / v) can be obtained.
• reducing sugar is used as the saccharide.
• the reducing sugar include monosaccharides such as glucose (glucose), fructose (fructose), glyceraldehyde; oligosaccharides such as maltose (malt sugar), lactose (lactose), arabinose; and water-soluble sugars such as dextrin and syrup.
• monosaccharides such as glucose (glucose), fructose (fructose), glyceraldehyde
• oligosaccharides such as maltose (malt sugar), lactose (lactose), arabinose
• water-soluble sugars such as dextrin and syrup.
• These saccharides can be used alone or in combination, or can be used as an isomerized sugar such as fructose-glucose liquid sugar.
• glucose or chickenpox is preferable because it is inexpensive and easily available.
• the amount of the saccharide mixed with the soy sauce is preferably 0.5 to 2.0 parts by weight, more preferably 0.5 to 1.5 parts by weight, and 0.7 to 1.2 parts by weight with respect to 1 part by weight of soy sauce. Part is most preferred.
• the mixing amount of saccharides is less than 0.5 parts by weight, the emulsifying ability of the resulting soy sauce saccharide heating mixture may be weakened.
• the mixing amount exceeds 2 parts by weight, the viscosity increases and handling becomes difficult. Therefore, it is not preferable.
• the soy saccharide heating is performed in order to further stabilize the solubilizing ability of the soy sauce saccharide heating mixture of the present invention.
• Sugar is further added to the mixture to make a solubilized base, but the soy sauce may be premixed with a large amount of sugar (for example, more than 1.2 parts by weight).
• a method of adding sugar after obtaining a heated mixture is preferred.
• the soy saccharide mixed solution obtained in the first step has an absorbance at 430 nm of a 0.1% (w / w) water dilution of 0.05 to 0.40, preferably 0.10 to 0. .40, more preferably 0.30 to 0.40, to obtain the heated soy saccharide mixture of the present invention.
• this is extremely important.
• the absorbance is less than 0.05, the fat emulsifying ability is low, and the fats and oils in the fat and oil food are quickly floated and separated, and the object of the present invention cannot be achieved.
• the absorbance increases with the progress of the Maillard reaction by heating, and an excellent fat emulsifying ability is observed in the absorbance range of 0.05 to 0.40.
• the reaction is allowed to proceed excessively, an insoluble substance is precipitated in the soy saccharide heated mixture, the fat emulsifying ability is lowered, and the fats and oils of the fat and oil food are floated and separated, so that the object of the present invention cannot be achieved.
• the soy sauce saccharide mixed aqueous solution obtained in the first step is heated, it is necessary to heat so that insoluble substances do not precipitate.
• the heating temperature and time of the soy saccharide mixed aqueous solution can be appropriately selected from the conditions under which the soy saccharide heated mixture having the above absorbance can be obtained.
• the heating temperature is preferably 70 to 95 ° C., more preferably 75 to 85 ° C.
• the heating time is preferably 9 to 66 hours, more preferably 18 to 60 hours.
• the heating temperature and time are below the lower limit of the above conditions, the emulsifying ability and the solubilizing ability are lowered, which is not preferable.
• the value exceeds the upper limit of the above conditions an insoluble substance due to the excessive progress of the reaction is precipitated, and the emulsifying ability and the solubilizing ability are lowered.
• the heated soy saccharide mixture of the present invention has an excellent emulsifying ability and can be used as it is as a natural emulsifier.
• the heated soy saccharide mixture of the present invention can uniformly emulsify or solubilize a large amount of fats and oils in water or an aqueous seasoning liquid for a long period of time.
• the soy saccharide heated mixture of the present invention can also be used for applications such as blackening (substitution of caramel pigment) and flavor enhancement.
• the fat and oil food of the present invention contains the heated mixture of the soy saccharides and fats and oils of the present invention and, if necessary, an aqueous solution and the like, and is mainly used as an intermediate product in the production of an emulsified food (final product) described later. It is what
• the content of the heated soy saccharide mixture of the present invention in the total amount of the fat and oil food of the present invention is preferably 2 to 45% (w / w), more preferably, although it depends on the amount of fat and oil contained in the fat and oil food. Select from the range of 6-30%. If it is less than 2%, the stability of emulsification or solubilization may be lowered. Even if it exceeds 45%, the stability of emulsification or solubilization does not change significantly.
• the content of fats and oils in the total amount of the fats and oils food of the present invention can be appropriately selected according to the type of the emulsified food (final product) and the like, for example, selected from the range of 1 to 80% (w / w). be able to. When the upper limit of 80% is exceeded, the stability of emulsification or solubilization may be lowered. From the viewpoint of the stability of fats and oils in emulsified foods, the content of fats and oils in the total amount of fats and oils food is more preferably 30 to 70%.
• the fats and oils include any fats and oils that can be used for food, for example, vegetable oils such as cottonseed oil, sesame oil, rapeseed oil, soybean oil, palm oil, palm oil, olive oil; pork fat, beef fat, chicken oil, Animal fats and oils such as whale oil and fish oil; essential oils such as orange oil, lemon oil, yuzu oil and paprika oil; and spice oils such as mustard oil can be used alone or in combination.
• vegetable oils such as cottonseed oil, sesame oil, rapeseed oil, soybean oil, palm oil, palm oil, olive oil
• solid fats and oils such as lard and beef tallow, at room temperature, it is necessary to use on the temperature conditions more than melting
• aqueous solution examples include soy sauce, sauce, mirin, alcoholic beverages, vinegar, fruit juice, vegetable juice, pulp paste (jam, ketchup, etc.), salt, saccharides, organic acids, amino acids, taste nucleic acids, and nodal extract.
• Various food materials such as animal and plant extracts, flavors (flavors), spices, colorants, nutrient enhancers (vitamins), preservatives or thickeners, which are in the form of aqueous solutions can be used as they are.
• flavors (flavors) flavors
• spices colorants
• nutrient enhancers vitamins
• preservatives or thickeners which are in the form of aqueous solutions can be used as they are.
• what is not in the form of an aqueous solution itself can be used by being contained in a food material in the form of water or an aqueous solution at an appropriate concentration.
• One or two or more aqueous solutions can be used. When using an aqueous solution in the fat
• the fat and oil food of the present invention can be obtained by adding the above fat and oil to the soy saccharide heated mixture of the present invention and emulsifying or adding the fat and oil and solubilizing it.
• the emulsified fat and oil food and the solubilized fat and oil food that are the fat and oil food of the present invention will be further described based on preferred forms.
• the fat and oil food of the present invention obtained by adding fat and oil to the heated soy saccharide mixture of the present invention and emulsifying it will be described below based on its preferred production method.
• fats and oils may be added to the soy sauce sugar heated mixture itself of the present invention, but the soy sauce sugar heated mixture of the present invention has a high viscosity and when adding fats and oils May be difficult to handle.
• water can be added to the soy sauce saccharide heating mixture of the present invention in advance to lower the viscosity, and it can be used as an emulsification base.
• the amount of water and / or aqueous solution to be added can be appropriately selected from the amount that the solid content concentration (Brix) of the emulsification base is 50% (w / w) or less, and 20 to 50% (w / w), In particular, it is preferable to select from an amount of 30 to 50%.
• the content of the heated soy saccharide mixture of the present invention in the total amount of the emulsified base is preferably selected to be 35 to 90% (w / w).
• the soy sauce saccharide heating mixture of this invention itself satisfy
• the oil or fat is preferably added in an amount of 0.02 to 1.0 part by weight with respect to 1 part by weight of the emulsified base to emulsify the oil or fat.
• the fat and oil food of the present invention in an emulsified state preferably contains 2 to 50% by weight, especially 5 to 30% by weight of the heated soy saccharide mixture of the present invention based on the total amount of the fat and oil food. It is preferable to contain 20 to 80% by weight, particularly 30 to 70% by weight. By satisfy
• the oil and fat food of the present invention in an emulsified state can be obtained by adding an oil and fat to the soy saccharide heated mixture of the present invention or an aqueous solution thereof as an emulsification base and performing an emulsification treatment.
• a conventional method such as high-speed stirring can be used.
• a high-speed stirrer such as a homogenizer is used for high-speed stirring.
• the high-speed stirrer may be appropriately selected from those used for the production of various foods as long as it can stir the soy saccharide heated mixture of the present invention or an aqueous solution thereof and fats and oils at high speed.
• a high-speed stirrer capable of stirring at a rotation speed of 10,000 rpm or higher is used, and stirring is performed for a sufficient time required for the oil and fat to be uniformly dispersed at the rotation speed. More preferably, high-speed stirring is performed at a rotational speed of 14,000 to 20,000 rpm for 5 to 60 seconds. For example, if high-speed stirring is performed at 16,000 rpm for 30 seconds, the fats and oils are uniformly dispersed and emulsified.
• the oil and fat food of the present invention in an emulsified state in which the oil and fat are not separated even after being stored for a long period of time can be obtained.
• the fat and oil food of the present invention obtained by adding fat and oil to the heated soy saccharide mixture of the present invention and solubilizing it will be described below based on its preferred production method.
• fats and oils may be added to the soy sauce saccharide heated mixture itself of the present invention.
• Sugar can be added to the heated mixture and used as a solubilization base.
• the Brix in the solubilized base is preferably 30% (w / w) or more, more preferably 30 to 70%.
• the amount of sugar to be added can be appropriately selected depending on the amount of sugar mixed with soy sauce and the heating conditions when the soy sauce sugar heated mixture of the present invention is obtained.
• soy saccharide heated mixture or the solubilized base of the present invention when the viscosity of the soy saccharide heated mixture or the solubilized base of the present invention is high, water may be added to them to facilitate stirring. Even when water is added, Brix is preferably within the above range. Moreover, when adding fats and oils to the soy sauce saccharide heating mixture itself of this invention, it is preferable that the soy sauce saccharide heating mixture of this invention satisfy
• sugar to be added to the soy sauce saccharide heating mixture of the present invention glucose, dextrin or syrup is preferred.
• blended with soy sauce when obtaining the soy sauce saccharide heating mixture of this invention.
• These sugars may be added to the heated soy saccharide mixture of the present invention in the form of an aqueous solution.
• adding sugar to the heated mixture is one of the main purposes to improve thickening stability. Or these aqueous solution is the most preferable.
• the amount of the soy saccharide heated mixture of the present invention in the solubilized base can be appropriately selected from the amount that the Brix of the solubilized base is 30% (w / w) or more.
• the soy saccharide heated mixture of the present invention it is preferable to select the soy saccharide heated mixture of the present invention to be 2 to 70% (w / w) in the total amount of the solubilized base.
• the amount of the soy saccharide heated mixture is more preferably 3 to 40%, and most preferably 3 to 30%.
• the solubilization rate represents the maximum amount of fats and oils that can be solubilized in the solubilization base in terms of weight percent concentration (w / w) based on the weight of the fats and oils food.
• the solubilization rate when adding 4.0 parts by weight of fat / oil to 1 part by weight of the solubilized base is 80%, which is almost equal to the maximum solubilization rate. Therefore, it cannot be solubilized even if an amount exceeding 4.0 parts by weight of fat / oil is added to 1 part by weight of the solubilized base.
• the solubilization of fats and oils in the above-mentioned solubilization base does not require a high-speed stirrer and an advanced emulsification device such as an electrical dispersion device, which are required for the production of conventional emulsified foods, but by a spoon or a stirring bar It can be carried out by artificial stirring or by gentle mechanical stirring using a conventional simple stirring device such as a commercially available universal mixing stirring device or a kneader with a steam jacket. In this respect, the fat and oil food of the present invention in a solubilized state can be produced economically.
• the rotation speed of 1000 rpm or less is preferable, and since the fats and oils are mixed more uniformly, the rotation speed is more preferably 600 rpm or less.
• stirring is performed for a sufficient time necessary for the oil and fat to be uniformly dispersed.
• the stirring time is not particularly limited, but the fats and oils can be uniformly dispersed by stirring for 1 minute or more at the rotation speed. Even by such gentle stirring, the solubilized oil and fat food of the present invention can be obtained very easily.
• stirring with the above-described high-speed stirrer such as a high-level emulsifying apparatus generally required for the production of emulsified foods, such as a homogenizer, may not be suitable due to the high viscosity of the solubilized base.
• the oil-and-fat food of the present invention in a solubilized state in which the oil-and-fat does not separate even after long-term storage can be obtained.
• the fat and oil food of the present invention is prepared by appropriately selecting the amount of the soy sauce saccharide heated mixture, fat and oil, water, aqueous solution, and sugar of the present invention contained in the fat and oil food, and dressing the fat and oil food itself. It is also possible to make an emulsified food (final product) such as liquid or sauce. However, in order to obtain an emulsified food in which fats and oils are more stably emulsified or solubilized, after the fats and oils food of the present invention is once produced as described above, it is appropriately mixed with an aqueous seasoning liquid to obtain a desired food. It is desirable to use an emulsified food.
• the fat and oil food of the present invention is emulsified in an aqueous seasoning liquid of an arbitrary ratio, a stable emulsified food (final product) having a high degree of emulsification or solubilization can be obtained when the fat or oil food is used.
• the amount of the oil / fat food of the present invention in the emulsified food can be appropriately selected according to the type of the emulsified food, and can be selected, for example, from a range of 10 to 100% (w / w) (the remainder) Is an aqueous seasoning liquid).
• aqueous seasoning liquid when increasing the proportion of the aqueous seasoning liquid to make a dilute emulsified food of fats and oils, it becomes easier for oil droplets to float and separate based on the difference in specific gravity between water and fats and oils, such as xanthan gum and locust bean gum.
• Such a thickening stabilizer is preferably used by dissolving it in an aqueous seasoning solution in advance. Thereby, it is possible to obtain a stable emulsified food in which oil droplets do not float and separate over a long period of time.
• the method for mixing the fat and oil food of the present invention and the aqueous seasoning liquid is not particularly limited, and can be sufficiently mixed by artificial stirring or gentle mechanical stirring, and may be high-speed stirring.
• the emulsified food thus obtained can be heated to adjust the flavor or sterilized as necessary to obtain a product.
• soy sauce is the main ingredient, and mirin, alcoholic beverages (sake, wine, etc.), vinegar, sugar, spices, etc. are added as appropriate, and cooked seasoning liquid is used.
• emulsified foods such as seasonings for rice crackers, dressings, sauces (for example, for yakiniku), soups (for example, concentrated soup for ramen or straight soup), which contain oils and fats homogeneously and stably, can be obtained.
• Examples 1-1 to 1-8, Comparative Examples 1-1 to 1-7 (Preparation of heated soy saccharide mixture)
• Membrane concentrated soy sauce obtained by permeabilizing commercially available concentrated soy sauce (total nitrogen concentration 1.65% (w / v)) with a reverse osmosis membrane (NTR-7450; manufactured by Nitto Denko Corporation) and separating from the non-permeate side 500 ml of (total nitrogen concentration 2.0% (w / v)) and 500 g of glucose (anhydrous equivalent) were mixed to prepare a soy saccharide mixed solution.
• the mixed aqueous solution was heated at a liquid temperature of 85 ° C. for 0 to 96 hours to obtain a heated mixture of soy saccharides having different emulsifying ability.
• Table 1 shows the correlation between the heating time for preparing the soy saccharide heated mixture, the absorbance of the obtained soy saccharide heated mixture, and the observation results after 24 hours of standing of the emulsified oil / fat food.
• Table 1 below, the pH and Brix of the obtained emulsified oil / fat food are also shown.
• the soy saccharide heated mixture is an excellent emulsification
• the emulsified oil / fat food using the oil / fat was uniformly dispersed even after 24 hours, and the emulsification stability was high.
• the heating time is short and the absorbance of the soy saccharide heated mixture is less than 0.05, the emulsifying ability is low, and the fat cannot be stably dispersed in the aqueous phase over a long period of time. Has happened.
• Example 1-9 (Preparation of soy saccharide heated mixture and production of emulsified oil and fat food) 500 ml of commercially available distilled soy sauce (total nitrogen concentration 2.2% (w / v)) and 500 g of glucose (anhydrous equivalent) were mixed to prepare a soy saccharide mixed aqueous solution.
• the soy saccharide mixed aqueous solution is heated at a liquid temperature of 80 ° C. for 48 hours, so that the absorbance at 430 nm of a 0.1% (w / w) water diluted solution (1,000 times water diluted solution) becomes 0.40. A heated mixture was obtained.
• the soy saccharide heated mixture of the present invention in which the absorbance at 430 nm of a 0.1% (w / w) water dilution is 0.05 to 0.40 has excellent emulsifying ability.
• the oil / fat is uniformly dispersed and the emulsification stability is extremely high.
• Membrane concentrated soy sauce obtained by permeabilizing commercially available concentrated soy sauce (total nitrogen concentration 1.65% (w / v)) with a reverse osmosis membrane (NTR-7450; manufactured by Nitto Denko Corporation) and separating from the non-permeate side 500 ml of (total nitrogen concentration 2.0% (w / v)) and 500 g of glucose (anhydrous equivalent) were mixed to prepare a soy saccharide mixed solution.
• the mixed aqueous solution was heated at a liquid temperature of 85 ° C.
• Glucose 500 g was added to and mixed with 500 ml of commercially available distilled soy sauce (total nitrogen concentration 2.27% (w / v)) to prepare a soy saccharide mixed aqueous solution.
• the mixed aqueous solution was heated at a liquid temperature of 80 ° C. for 48 hours to obtain a soy saccharide heated mixture.
• the heated mixture had an absorbance at 430 nm of 0.4.
• the heated mixture had pH 4.8, Brix 50, and a total nitrogen concentration of 1.23% (w / v).
• soy saccharide heated mixture was mixed with syrup (Brix 75%) so as to be Brix as shown in Table 4 below to obtain a solubilized base.
• syrup Biller 75% so as to be Brix as shown in Table 4 below.
• 1 part by weight of fats and oils was added to 1 part by weight of the solubilized base, and the mixture was stirred and solubilized with a spoon to obtain a solubilized fat and oil food of the present invention.
• each obtained fat and oil food were visually confirmed based on the presence or absence of the fat and oil separation.
• a predetermined amount of each fat and oil food is taken, added to water, stirred uniformly with a spoon to prepare a 0.1% (w / w) water dilution (emulsion), and the turbidimeter UT-11 ( The turbidity was investigated by Corona).
• the results are shown in Table 4.
• Glucose 500 g was added to and mixed with 500 ml of commercially available distilled soy sauce (total nitrogen concentration 2.27% (w / v)) to prepare a soy sauce saccharide mixed aqueous solution.
• the mixed aqueous solution was heated at a liquid temperature of 80 ° C. for 48 hours to obtain a soy saccharide heated mixture.
• the soy saccharide heated mixture had an absorbance at 430 nm of 0.4.
• soy sauce saccharide heating mixture chickenpox (Brix 75%) and water were mixed in the proportions shown in Table 5 to prepare a solubilized base.
• the maximum amount of fats and oils that can be solubilized was added to the solubilized base, and it was solubilized by stirring with a spoon to obtain the fat and oil food of the present invention. Water was used for the purpose of facilitating stirring.
• Table 5 shows the solubilization rate of the obtained fat and oil food of the present invention.
• Comparative Example 2 For comparison, 500 g of glucose was added to and mixed with 500 ml of commercially available distilled soy sauce to prepare a soy saccharide mixed aqueous solution. Next, 20 g of the mixed aqueous solution was directly mixed with 180 g of chickenpox (Brix 75%) and 20 g of water without heating, and added with fats and oils, and solubilized by stirring with a spoon to obtain fat and oil foods. Table 5 shows the solubilization rate of the obtained fat and oil food of Comparative Example.
• the solubilized base containing the soy sauce saccharide heating mixture of the present invention when used, the fats and oils can be uniformly mixed by mixing the fats and oils with the solubilized base. A solubilized oil and fat food can be obtained. Moreover, solubilization ability is especially high in content of the soy sauce saccharide heating mixture of this invention in a solubilization base being 3% (w / w) or more.
• Glucose 500 g was added to and mixed with 500 ml of membrane concentrated soy sauce prepared by the method described in Example 6 to prepare a soy saccharide mixed aqueous solution.
• the mixed aqueous solution was heated at a liquid temperature of 80 ° C. for 48 hours to obtain a soy saccharide heated mixture.
• the soy saccharide heated mixture had an absorbance at 430 nm of 0.38.
• solubilized oil and fat foods and manufacture of seasoning liquid for rice crackers 80 g of starch syrup (Brix 75%) was added to 20 g of the heated soy saccharide mixture to prepare a solubilized base.
• solubilized base 100 g of a mixed oil of 9 parts by weight of salad oil (edible fats and oils) and 1 part by weight of yuzu oil was added and stirred to solubilize to obtain a yuzu base fat food.
• an aqueous seasoning liquid obtained by mixing the aqueous seasoning raw material shown in Table 7 with 80 g of the yuzu-based oil / fat food was mixed to obtain an emulsified rice seasoning seasoning for rice confectionery. Even if this seasoning liquid was stored at room temperature for 2 months, it had a rich yuzu flavor, had no separation of oils and fats, and was stable and milky.
• aqueous seasoning liquid obtained by mixing the raw material for aqueous seasoning liquid shown in Table 8 was mixed with 30 g of the wasabi-based oil / fat food to obtain a milky rice confectionery seasoning liquid as an emulsified food. Even if this seasoning liquid was stored at room temperature for 2 months at room temperature, it had a wasabi flavor, had no oil and fat separation, and had a stable emulsion.
• Glucose 500 g was added to and mixed with 500 ml of membrane concentrated soy sauce prepared by the method described in Example 6 to prepare a soy saccharide mixed aqueous solution.
• the mixed aqueous solution was heated at a liquid temperature of 80 ° C. for 48 hours to obtain a soy saccharide heated mixture.
• the soy saccharide heated mixture had an absorbance at 430 nm of 0.38.
• the solubilized fat and oil food obtained by using the soy saccharide heated mixture can stably emulsify and disperse the fat and oil in the aqueous solution even when stored for a long period of time, without the floating separation of the fat and oil by heating. .

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