WO2014045410A1 - Emulsified seasoning - Google Patents

Emulsified seasoning Download PDF

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Publication number
WO2014045410A1
WO2014045410A1 PCT/JP2012/074244 JP2012074244W WO2014045410A1 WO 2014045410 A1 WO2014045410 A1 WO 2014045410A1 JP 2012074244 W JP2012074244 W JP 2012074244W WO 2014045410 A1 WO2014045410 A1 WO 2014045410A1
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Prior art keywords
emulsified
seasoning
type
emulsified seasoning
salad
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PCT/JP2012/074244
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French (fr)
Japanese (ja)
Inventor
竹内　秀和
聡 寺岡
翔太 川▲崎▼
Original Assignee
キユーピー株式会社
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Application filed by キユーピー株式会社 filed Critical キユーピー株式会社
Priority to JP2013511436A priority Critical patent/JP5351359B1/en
Priority to PCT/JP2012/074244 priority patent/WO2014045410A1/en
Priority to TW102133172A priority patent/TW201434398A/en
Publication of WO2014045410A1 publication Critical patent/WO2014045410A1/en

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    • 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
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup

Definitions

  • the present invention relates to an emulsified seasoning of W / O / W type.
  • the emulsified seasoning is used by mixing with various ingredients such as vegetables, fruits, meat, fish, eggs, tofu, rice and bread.
  • various changes occur immediately after production, but water separation from vegetables impairs the appearance and makes the texture of vegetables worse.
  • problems such as the outflow of umami components occur.
  • Patent Document 1 As a method for suppressing moisture exuded from vegetables, for example, in Patent Document 1, when a salad is produced by mixing vegetables and an oil-in-water-type emulsified food, the production of a salad in which powdered gum is added at the mixing stage of both. A method is described, and Patent Document 2 describes a liquid seasoning containing 0.02 to 1% by weight of guar gum.
  • the present invention provides a W / O / W type emulsified seasoning that can effectively suppress water separation from a foodstuff while maintaining the texture of the foodstuff when mixed with the foodstuff.
  • the emulsified seasoning according to one aspect of the present invention is a W / O / W type emulsified seasoning containing edible oils and fats, a thickener and salt, and having a degree of esterification of 80 to 100%.
  • An average particle diameter of W / O / W type emulsified particles comprising ricinoleic acid ester, having a viscosity of 4 to 500 Pa ⁇ s, a content of the sodium chloride of 1 to 6% by mass, and constituting the emulsified seasoning Is 4 to 20 ⁇ m.
  • the water separation rate when 30 g square lettuce 60 g, 2 mm width shredded cabbage 60 g and fresh water 8 g and the emulsified seasoning 40 g is 30% or less with respect to the following standard seasoning. Also good.
  • Standard seasoning 100 g of raw egg yolk, 90 g of vinegar (acidity 4%), 35 g of fresh water, 10 g of salt, 2 g of xanthan gum and 3 g of sodium glutamate were prepared with a mixer to prepare an aqueous phase, and 760 g of edible vegetable oil was added to the aqueous phase
  • a W / O / W type having a particle diameter of 10 ⁇ m or more contained in an observation sample 100 ⁇ m square when the emulsified seasoning is observed with a microscope.
  • the number of W / O type emulsified particles having a particle diameter exceeding 3 ⁇ m contained in the W / O / W type emulsified particles is 5 or less, or when the emulsified seasoning is observed with a microscope W / O / W-type emulsified particles having a particle diameter of 10 ⁇ m or more may not be present in the observation sample 100 ⁇ m square.
  • the average particle diameter of the W / O type emulsion particles contained in the W / O / W type emulsion particles constituting the emulsion seasoning may be 2.5 ⁇ m or less.
  • the cumulative 90% diameter of the W / O type emulsified particles contained in the W / O / W type emulsified particles constituting the emulsified seasoning may be 3 ⁇ m or less.
  • the ratio of the inner aqueous phase, the oil phase, and the outer aqueous phase constituting the emulsified seasoning may be 25 to 60:10 to 40:20 to 50.
  • the emulsified seasoning may further include egg yolk.
  • mode of this invention contains the said emulsified seasoning and vegetable and / or a fruit.
  • the emulsified seasoning is a W / O / W type emulsified seasoning containing edible fats and oils, a thickener and salt, and contains a polyglycerol condensed ricinoleic acid ester having an esterification degree of 80 to 100%.
  • the viscosity is 4 to 500 Pa ⁇ s
  • the salt content is 1 to 6% by mass
  • the average particle size of the W / O / W type emulsified particles constituting the emulsified seasoning is 4 to 20 ⁇ m.
  • FIGS. 1A to 1D are diagrams for explaining a method for measuring a water separation rate in the present invention.
  • FIG. 2 is a graph showing the relationship between the degree of esterification and the water separation rate of the polyglycerol condensed ricinoleic acid ester contained in the emulsified seasoning of the present invention.
  • parts means “parts by mass” and “%” means “mass%” unless otherwise specified.
  • Emulsified seasoning is an emulsified seasoning of W / O / W type (inner water phase / oil phase / outer water phase) containing edible fats and oils, thickener and salt. is there.
  • the W / O / W type emulsified seasoning mainly includes an inner aqueous phase, an oil phase enclosing the inner aqueous phase, and an outer aqueous phase enclosing the oil phase.
  • the emulsified seasoning according to this embodiment also contains a polyglycerol condensed ricinoleic acid ester having an esterification degree of 80 to 100%, a viscosity of 4 to 500 Pa ⁇ s, and a salt content of 1 to 6 mass.
  • the average particle diameter of the W / O / W type emulsified particles constituting the emulsified seasoning is 4 to 20 ⁇ m.
  • Fats and oils mainly constitute the oil phase (O) of the emulsified seasoning according to the present embodiment.
  • the content of edible fats and oils is 10 to 70%, preferably 10 to 60%, more preferably 10 to 40%, and further 20 to 40%. preferable. When the content of edible fats and oils is less than 10% or exceeds 70%, the emulsion stability may be lowered.
  • edible oils and fats include edible vegetable oils and fats (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, Furthermore, fats and oils mainly containing transesterified fats and oils and diglycerides can be mentioned, and these can be used alone or in combination of two or more.
  • edible vegetable oils and fats 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
  • fats and oils mainly containing transesterified fats and oils and diglycerides can be mentioned, and these can be used alone or in combination of two or more.
  • Emulsifier The emulsified seasoning according to this embodiment contains a polyglycerin condensed ricinoleic acid ester (hereinafter referred to as “PGPR”) having an esterification degree of 80 to 100%.
  • PGPR polyglycerin condensed ricinoleic acid ester
  • the degree of esterification of PGPR is 80 to 100%, preferably 90 to 100%, from the viewpoint of high salad flavor, appearance, and water separation prevention effect.
  • PGPR is preferably added to the oil phase.
  • degree of PGPR esterification refers to the ratio of condensed ricinoleic acid bound to the polyglycerin moiety contained in PGPR. 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 to (n + 2) molecules are condensed per polyglycerin molecule. It is possible to esterify ricinoleic acid.
  • the degree of esterification of PGPR is 0%, and all the hydroxyl groups contained in the polyglycerin moiety contained in PGPR are ester-bonded.
  • the degree of esterification of PGPR is 100%. Since PGPR is usually composed of various esterification degrees, the average degree of esterification is defined as the degree of esterification of PGPR.
  • the emulsified seasoning according to the present embodiment it is preferable to use the above-described PGPR and egg yolk together as an emulsifier.
  • the egg yolk is not particularly limited as long as it is an egg yolk commonly used for food, for example, raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, Enzymatic treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, decholesterolizing treatment such as supercritical carbon dioxide treatment, salt or saccharide And the like subjected to one or more treatments such as a mixing treatment.
  • the content of egg yolk in the emulsified seasoning according to this embodiment is preferably 1 to 10% of the emulsified seasoning in terms of solid matter, more preferably 1 to 8%, still more preferably 1.5 to 6%. Particularly preferred is 2 to 6%.
  • emulsifiers may be used in addition to the above-mentioned egg yolk and PGPR.
  • emulsifiers include egg yolk lecithin, milk protein, soy protein, monoglyceride, monoglyceride derivative, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, and plant lecithin. These can be used alone or in combination of two or more.
  • the emulsification seasoning which concerns on this embodiment contains both starch and gum quality as a thickener at the point which is more excellent in food texture and water separation inhibitory effect.
  • starch examples include potato starch, corn starch, tapioca starch, wheat starch, rice starch, processed starch obtained by subjecting these starches to pregelatinization and crosslinking, and wet heat-treated starch.
  • the wet heat-treated starch is not particularly limited as long as it is commercially available as “wet heat-treated starch”.
  • 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 starch is placed in a container and sealed and decompressed in the first stage, and live steam is introduced into the container in the second stage.
  • 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.
  • 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.
  • Examples of the gum quality include xanthan gum, gellan gum, carrageenan, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, silium seed gum, sodium alginate, pectin, and konjac mannan.
  • the content of the thickener in the emulsified seasoning according to this embodiment is preferably 0.2 to 7%, and more preferably 0.4 to 6%. If the content of the thickener is less than 0.2%, the water separation inhibiting effect may not be sufficient, while if it exceeds 7%, stickiness may occur.
  • the thickener may be added to any of the inner aqueous phase, the oil phase, and the outer aqueous phase, but is preferably added to the outer aqueous phase.
  • the salt content is preferably 1 to 6%, more preferably 3 to 5%.
  • the salt content is 1 to 6%, the flavor is good, the growth of microorganisms is suppressed, and the W / O / W type emulsified particles are stabilized. And it can contribute to refinement
  • the salt content is less than 1% or exceeds 6%, the flavor and water separation inhibiting effects may be reduced.
  • salt may be added to either the inner aqueous phase or the outer aqueous phase, or may be added to both the inner aqueous phase and the outer aqueous phase, but is added to at least the inner aqueous phase. It is preferable.
  • the emulsified seasoning according to the present embodiment is not particularly limited as an aqueous phase component, but includes, for example, vinegar (brewed vinegar), seasonings, sugars, spices, coloring agents, and flavoring agents in addition to water. These can be used alone or in combination of two or more.
  • vinegar brewed vinegar
  • seasonings sugars, spices, coloring agents, and flavoring agents in addition to water. These can be used alone or in combination of two or more.
  • the viscosity of the emulsified seasoning according to this embodiment is 4 to 500 Pa ⁇ s, preferably 10 to 300 Pa ⁇ s, more preferably 10 to 270 Pa ⁇ s, and more preferably 15 to 260 Pa ⁇ s. It is more preferable.
  • the viscosity is less than 4 Pa ⁇ s, it is difficult to get entangled with the ingredients during the preparation of the salad, and when the viscosity exceeds 500 Pa ⁇ s, it is difficult to mix with the ingredients.
  • the viscosity of the emulsified seasoning according to the present embodiment is such that when the viscosity is less than 15 Pa ⁇ s under the condition of a rotation speed of 2 rpm with a BH viscometer 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.
  • 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.
  • the average particle size of the W / O / W type emulsified particles constituting the emulsified seasoning according to this embodiment is high in salad flavor, appearance, and water separation prevention effect. It is 4 to 20 ⁇ m, and preferably 5 to 15 ⁇ m. When the average particle size of the W / O / W type emulsified particles is less than 4 ⁇ m, it is difficult to prepare industrially from the viewpoint of cost. On the other hand, when the average particle size exceeds 20 ⁇ m, the W / O / W type emulsified particles are not suitable. Stability may be reduced.
  • the average particle diameter (median diameter, cumulative 50% diameter) is a value obtained from a particle size distribution obtained by volume conversion using a particle size distribution measuring device.
  • the median diameter) is preferably 2.5 ⁇ m or less, more preferably 1.8 ⁇ m or less, and even more preferably 1.2 ⁇ m or less.
  • the W / O type emulsified particles can absorb water from the food and retain water, but the average particle size of the W / O type emulsified particles is 1.2 ⁇ m or less, so that the emulsified seasoning according to the present embodiment. Since the amount of water that can be retained per unit volume of the material increases, a water separation inhibiting effect can be achieved. If the average particle size of the W / O type emulsified particles exceeds 2.5 ⁇ m, the water separation inhibiting effect may be reduced.
  • the average particle size of the W / O type emulsified particles is a value obtained from the particle size distribution obtained by volume conversion using a particle size distribution measuring device.
  • the cumulative 90% diameter of the W / O type emulsified particles included in the W / O / W type emulsified particles constituting the emulsified seasoning according to the present embodiment is 3 ⁇ m or less. Preferably, it is 2.5 ⁇ m or less, more preferably 2 ⁇ m or less. Since the W / O type emulsified particles can absorb water from the food and retain the water, the smaller the average particle size of the W / O type emulsified particles, the more the per unit volume of the emulsified seasoning according to the present embodiment.
  • the amount of water that can be retained is increased, in some emulsified seasonings having an average particle size of a predetermined size or less, the amount of W / O type emulsified particles having a large particle size may be large.
  • the average particle diameter of the W / O type emulsified particles is not more than a predetermined size (for example, 2.5 ⁇ m or less, preferably 1.8 ⁇ m or less, more preferably 1.
  • the cumulative 90% diameter of the W / O-type emulsified particles is not more than a predetermined size (for example, 3 ⁇ m, preferably not more than 2.5 ⁇ m, more preferably not more than 2 ⁇ m).
  • the amount of the large W / O type emulsified particles can be set to a certain ratio or less.
  • the average particle diameter of the W / O type emulsion particles is set to a predetermined size or less
  • the cumulative 90% diameter of the W / O type emulsion particles is set to a predetermined size.
  • the 90% cumulative diameter is a value obtained from a particle size distribution obtained by volume conversion using a particle size distribution measuring device. That is, assuming that the total volume of a group of emulsified particles is 100% and counting the particle diameter from the smallest particle diameter to obtain a cumulative curve, the particle diameter at which the relative particle amount is 90% in the cumulative curve is Cumulative 90% diameter.
  • the size of the particle diameter of the W / O type emulsified particles can also be determined by the number of W / O type emulsified particles present in a 100 ⁇ m square section observed with a microscope. More specifically, the emulsified seasoning according to this embodiment is a W / O / W-type emulsified particle having a particle diameter of 10 ⁇ m or more contained in a 100 ⁇ m square section when observed with a microscope. It is preferable that the number of W / O type emulsified particles having a particle diameter of more than 3 ⁇ m contained in the / W type emulsified particles is 5 or less or 0.
  • W / O / W type emulsified particles having a particle size of 10 ⁇ m or more contained in a 100 ⁇ m square section are targeted for determination, and W / O / W type emulsified particles having a particle size of 10 ⁇ m or more.
  • the number of W / O type emulsified particles exceeding 3 ⁇ m in particle diameter is measured.
  • the observation of the W / O type emulsified particles of the emulsified seasoning can be performed as follows. That is, a small amount (about 0.05 g) of an emulsified seasoning was collected, placed on the center of a slide glass, and lightly pressed with a cover glass from the top as an observation sample, and this observation sample was microscopically (magnification: 2000 times). ) To observe. The range of 100 ⁇ m square of the observation sample and the size of the aggregate can be measured by comparing with the scale in the field of view of the microscope by a conventional method.
  • the emulsified seasoning according to the present embodiment has a water separation rate of 30 g square of lettuce 60 g, 2 mm wide shredded cabbage 60 g, 8 g of fresh water, and 40 g of the emulsified seasoning. % Or less.
  • Standard seasoning 100 g of raw egg yolk, 90 g of vinegar (acidity 4%), 35 g of fresh water, 10 g of salt, 2 g of xanthan gum and 3 g of sodium glutamate are made uniform with a mixer to prepare an aqueous phase.
  • 760 g of edible vegetable oils and fats are poured into the aqueous phase and coarsely emulsified, followed by fine emulsification with a colloid mill.
  • the acidity of the vinegar is converted to acetic acid.
  • the reason why lettuce and cabbage were selected for the measurement of the water separation rate of the present invention is that they are typical vegetables used for salads and tend to cause water separation.
  • a 30 mm square lettuce and a 2 mm wide shredded cabbage are used for measuring the water separation rate.
  • a 30 mm square lettuce and a 2 mm wide cabbage can be prepared, for example, by cutting the lettuce and cabbage using a slicer.
  • Measurement method 60 g of well-cut lettuce, 60 g of cut cabbage, and 8 g of fresh water are put in a bowl. Next, 40 g of the emulsified seasoning or reference seasoning of the present invention is added, and a salad is prepared by stirring for about 2 minutes so that the whole is uniform with a rubber spatula.
  • Each salad 1 is filled into a cylindrical container 2 having a diameter of 5 cm in the opening (see FIG. 1A), and a gauze-like plastic mesh 4 (opening: 2 mm) is formed in the opening of the container 2.
  • a rubber band 5 see FIG. 1B
  • the cylindrical container 2 is opened upside down on an empty plastic container 6 (the mass of which has been measured in advance). (See FIG. 1C).
  • the cylindrical container 2 containing the salad 1 is removed (see FIG. 1D), the weight of the plastic container 6 is measured, and the water separation rate of the water 7 separated from the salad 1 is calculated from the following equation. That is, by subtracting the mass of the plastic container before the test from the mass of the plastic container after the test, the water separation amount from the salad is obtained, and the value obtained by dividing this water separation amount by the mass of the whole salad before the test is the water separation rate. is there.
  • the measuring method of the water separation rate according to the measuring method of the water separation rate of this invention is described.
  • Water separation rate (%) (mass of plastic container after test ⁇ mass of plastic container before test) / 168 g (mass of the whole salad before test) ⁇ 100
  • the standard seasoning was prepared by uniformly mixing 100 g of raw egg yolk, 90 g of vinegar (acidity 4%), 35 g of fresh water, 10 g of salt, 2 g of xanthan gum and 3 g of sodium glutamate with a mixer (for example, Hobart, Tabletop Hobart Mixer) to prepare an aqueous phase. Thereafter, 760 g of edible vegetable fats and oils are added while stirring to prepare a crude emulsion, and then this crude emulsion is prepared by continuous fine emulsification at 3,560 rpm using a colloid mill.
  • This standard seasoning is prepared according to a known mayonnaise manufacturing method (for example, see JP-A-2006-187277, JP-A-2009-61).
  • the water separation rate is usually 30% or less, preferably 20% or less, and more preferably 10% or less.
  • Ratio of inner aqueous phase / oil phase / outer aqueous phase In the emulsified seasoning according to this embodiment, the ratio of the inner aqueous phase, the oil phase, and the outer aqueous phase constituting the emulsified seasoning is 25 to 60:10 to 40 : 20 to 50 is preferable.
  • the ratio of the inner aqueous phase, the oil phase, and the outer aqueous phase constituting the emulsified seasoning is 25 to 60:10 to 40:20 to 50, Since water can be stably held between the W / O / W type emulsified particles constituting the emulsified seasoning, the water separation inhibiting effect is excellent.
  • the emulsified seasoning according to this embodiment can be obtained by the following steps. First, 90-30 parts (preferably 80-40 parts, more preferably 70-40 parts) of an aqueous phase (inner aqueous phase) and 10-70 parts (preferably 20-60 parts, more preferably 30 parts) of an oil phase. To 50 parts) to prepare a W / O emulsion. Next, by emulsifying 100 parts of the obtained W / O emulsion and 20 to 240 parts (preferably 30 to 150 parts, more preferably 40 to 100 parts) of an aqueous phase (outer aqueous phase), The W / O / W type emulsified seasoning according to this embodiment can be obtained. The emulsification can be performed using a general emulsification apparatus such as a homomixer or a colloid mill.
  • a general emulsification apparatus such as a homomixer or a colloid mill.
  • the inner aqueous phase may contain water, salt, vinegar (brewed vinegar), seasoning, sugar, spice, coloring, flavoring, thickener, etc., among which salt, seasoning and sugar It is preferable to contain at least.
  • the outer aqueous phase may contain egg yolk, salt, vinegar (brewed vinegar), seasoning, sugar, spice, coloring, flavoring, thickener, etc., of which egg yolk, seasoning, sugar And at least a thickener.
  • the total amount of the salt content of the inner aqueous phase and the salt content of the outer aqueous phase is 1 to 6% (preferably 2 to 5%), and the salt content of the inner aqueous phase Is preferably 0.5 to 4% (preferably 0.5 to 3%), and the salt content of the outer aqueous phase is preferably 0 to 4% (preferably 0 to 3%).
  • the total amount of salt can be dispersed in the inner aqueous phase and the outer aqueous phase.
  • the greater the salt content in the outer water phase the higher the osmotic pressure of the outer water phase, and the tendency for water separation from the food to increase.
  • the salt content of the outer aqueous phase in contact with the foodstuff is reduced by dispersing the total content of salt in the inner aqueous phase and the outer aqueous phase. And by reducing the osmotic pressure of the outer water phase, water separation from the food can be effectively suppressed.
  • the emulsified seasoning according to the present embodiment is a W / O / W type emulsified seasoning containing edible fats and oils, a thickener and salt, and has a degree of esterification of 80 to 100%.
  • the appearance and texture of the food can be maintained, and the flavor of the food can be maintained because the umami component and the salt can be prevented from leaking together with moisture by suppressing water separation.
  • the emulsified seasoning according to the present embodiment can maintain the water separation inhibiting effect even after storage at room temperature (15 to 25 ° C.) for a long period (for example, 2 months or more, preferably 4 months or more).
  • FIG. 2 is a diagram showing the relationship between the degree of esterification and the water separation rate of the polyglycerin-condensed ricinoleic acid ester contained in the emulsified seasoning of the present embodiment to be described later. More specifically, as shown in FIG.
  • the present inventor has a water separation rate of 33% when the degree of esterification of the polyglycerin condensed ricinoleic acid ester contained in the emulsified seasoning according to this embodiment is 33%.
  • the water separation rate increases (the water separation inhibitory effect decreases) as the esterification degree exceeds 33% and approaches 50%, and the esterification degree is about 50%. %,
  • the water separation rate is further increased (the water separation suppression effect is reduced), and when the degree of esterification exceeds about 70%, the water separation rate is decreased (the water separation suppression effect is increased). It was found that when the degree of esterification is 80% to 100%, the water separation rate is extremely low (the water separation inhibiting effect is very high).
  • the degree of esterification of the polyglycerin condensed ricinoleic acid ester contained in the emulsified seasoning according to this embodiment is 80% to 100%
  • the degree of esterification is 80% to 100%.
  • % of the polyglycerin condensed ricinoleic acid ester the cumulative 50% diameter of the W / O type emulsified particles included in the W / O / W type emulsified particles constituting the emulsified seasoning according to this embodiment is 1.2 ⁇ m.
  • the cumulative 90% diameter is 2 ⁇ m or less
  • the amount of W / O-type emulsified particles having a large particle size becomes a certain ratio or less
  • the diameter of the W / O / W-type emulsified particles is Since it becomes uniform and water can be stably held between the W / O / W type emulsified particles, it is presumed that an excellent water separation inhibiting effect can be achieved.
  • the emulsified seasoning according to the present embodiment can be used for various foods (for example, vegetables, fruits, meat, fish, eggs, tofu, rice, bread, noodles, confectionery, dairy products, and processed products thereof).
  • ingredients that contain a lot of water and are susceptible to water separation eg, vegetables, fruits, noodles, tofu, processed egg products, jelly, yogurt
  • vegetables eg, cabbage, lettuce, Chinese cabbage, cucumber, celery, Onion, carrot, corn, radish, burdock, broccoli, cauliflower, tomato
  • fruit eg, apple, tangerine, pineapple, grape, strawberry, kiwi, peach, pear, melon, watermelon, grapefruit, avocado, mango, these Canned
  • noodles for example, macaroni, spaghetti, vermicelli, rice noodles, penne, Asian noodles
  • water release while maintaining the texture It can be more effectively suppressed.
  • vegetables, fruits, or noodles are contained in salads prepared at home or restaurants and commercially available salads, water removal from vegetables
  • the emulsified seasoning according to the present embodiment is a W / O / W type emulsified particle and has a salt content of 1 to 6%.
  • the salad which concerns on one Embodiment of this invention contains the emulsification seasoning and foodstuff which concern on this embodiment. That is, the salad which concerns on this embodiment has the effect which suppresses the water separation from a foodstuff by mix
  • the foodstuff contained in the salad which concerns on this embodiment is a foodstuff which tends to produce water separation, for example.
  • the salad according to the present embodiment can include the emulsified seasoning according to the present embodiment, and / or vegetables and / or fruits.
  • ingredients that easily cause water separation include cucumber, onion, carrot, lettuce, celery, cabbage, corn, radish, burdock, broccoli, cauliflower, tomato and other vegetables, apples, pineapples, grapes, strawberries, kiwi, peaches, Examples include fruits such as pears, melons, watermelons, grapefruits, avocados and mangoes, macaroni, spaghetti, vermicelli, rice noodles, penne, and Asian noodles.
  • Examples of the salad according to the present embodiment using these ingredients include vegetable salad, potato salad, pasta salad, egg salad, fruit salad, macaroni salad, coleslaw salad, radish salad, burdock salad and the like.
  • the salad according to the present embodiment is usually produced by mixing the ingredients and the emulsified seasoning according to the present embodiment.
  • the preferable content of the emulsified seasoning according to this embodiment in the salad according to this embodiment is 10 to 90%.
  • Example 1 2.1.1. Preparation of emulsified seasoning The emulsified seasoning of Example 1 was prepared according to the formulation shown in Table 1 below. That is, the inner water phase and the oil phase shown in Table 1 below were emulsified with a homomixer (TK Auto Homomixer MA, manufactured by Tokushu Kika Kogyo Co., Ltd.) to prepare a W / O emulsion. Next, the outer aqueous phase shown in Table 1 below was added to the W / O type emulsion and emulsified with a mixer, and then emulsified with a colloid mill to give the emulsified seasoning of Example 1 (W / O / W type emulsified particles). Was prepared.
  • Table 1 Table 1 below. That is, the inner water phase and the oil phase shown in Table 1 below were emulsified with a homomixer (TK Auto Homomixer MA, manufactured by Tokushu Kika Kogyo Co.
  • Measurement of the emulsified particle diameter of the W / O emulsion used in the emulsified seasoning of Example 1 revealed an average particle diameter of 1.18 ⁇ m and a cumulative 90% diameter of 1.93 ⁇ m.
  • a coleslaw salad was prepared with the following composition. Specifically, 65 g of cabbage (3 mm chopped), 5 g of carrot (1 mm ⁇ 1 mm), 8 g of onion (1 mm slice), 4.5 g of corn and 15 g of the emulsified seasoning of Example 1 were mixed to produce a coleslaw salad. Each salad was put in a plastic container, covered and left in the refrigerator overnight. Thereafter, the appearance and flavor of the salad were evaluated according to the following criteria.
  • the emulsified seasoning of Example 1 has a water separation rate measured by the above method of 0.5%, and was confirmed to have an excellent water separation inhibiting effect.
  • the water separation rate was measured again after 2 months from the preparation, and the water separation rate was equivalent. It was confirmed. From this, it was confirmed that the emulsified seasonings of Examples 1 to 5 can maintain the water separation inhibiting effect even after storage at room temperature (15 to 25 ° C.) for a long period (for example, 2 months or more).
  • Example 2 An emulsified seasoning of Example 2 was prepared in the same manner as in Example 1 except that the blending ratio was as shown in Table 1 below. Moreover, as shown in Table 1 to be described later, the emulsified seasoning of Example 2 has a water separation rate measured by the above method of 1.7% and was confirmed to have an excellent water separation inhibiting effect. .
  • the average particle size of the emulsified seasoning (W / O / W type emulsified particles) of Example 2 immediately after preparation is 9 ⁇ m, and the W / O having a particle size of 10 ⁇ m or more contained in the W / O / W type emulsion.
  • the W / O type emulsified particles three of the W / O type emulsified particles contained in the W / O / W type emulsified particles had a particle diameter exceeding 3 ⁇ m.
  • the emulsified particle diameter of the W / O type emulsion used for the emulsified seasoning of Example 2 was measured, the average particle diameter was 1.1 ⁇ m and the cumulative 90% diameter was 1.8 ⁇ m.
  • Comparative Example 1 An emulsified seasoning of Comparative Example 1 was prepared in the same manner as in Example 1 except that the blending ratio was as shown in Table 1 below.
  • the average particle size of the emulsified seasoning (W / O / W type emulsified particles) of Comparative Example 1 immediately after preparation is 10 ⁇ m, and the W / O having a particle size of 10 ⁇ m or more contained in the W / O / W type emulsion.
  • the / W type emulsified particles there were 6 or more W / O type emulsified particles contained in the W / O / W type emulsified particles having a particle diameter exceeding 3 ⁇ m.
  • the average particle diameter of the W / O emulsion used for the emulsified seasoning of Comparative Example 1 was measured, the average particle diameter was 1.3 ⁇ m, and the cumulative 90% diameter was 2.1 ⁇ m.
  • Reference example 1 An emulsified seasoning of Reference Example 1 was prepared in the same manner as in Example 1 except that the blending ratio was as shown in Table 1 below.
  • the average particle size of the emulsified seasoning (W / O / W type emulsified particles) of Reference Example 1 immediately after preparation is 9 ⁇ m, and the W / O having a particle size of 10 ⁇ m or more contained in the W / O / W type emulsion.
  • the number of the W / O type emulsified particles contained in the W / O / W type emulsified particles was 0 when the particle diameter exceeded 3 ⁇ m.
  • the average particle diameter of the W / O emulsion used in the emulsified seasoning of Reference Example 1 was measured, the average particle diameter was 0.92 ⁇ m, and the cumulative 90% diameter was 1.49 ⁇ m.
  • Reference example 2 An emulsified seasoning of Reference Example 2 was prepared in the same manner as in Example 1 except that the blending ratio was as shown in Table 1 below.
  • the average particle size of the emulsified seasoning (W / O / W type emulsified particles) of Reference Example 2 immediately after preparation is 10 ⁇ m, and the W / O having a particle size of 10 ⁇ m or more contained in the W / O / W type emulsion.
  • the W type emulsified particles among the W / O type emulsified particles contained in the W / O / W type emulsified particles, 5 particles had a particle diameter exceeding 3 ⁇ m.
  • the emulsified particle diameter of the W / O emulsion used in the emulsified seasoning of Reference Example 2 was measured, the average particle diameter was 1.12 ⁇ m, and the cumulative 90% diameter was 1.78 ⁇ m.
  • Comparative Example 2 The emulsified seasoning of Comparative Example 2 was prepared by emulsifying the oil phase and the aqueous phase without forming the inner aqueous phase at the blending ratio shown in Table 1 below.
  • Example 3 An emulsified seasoning of Example 3 was prepared in the same manner as in Example 1 except that the blending ratio was as shown in Table 2 below.
  • the viscosity of the obtained emulsified seasoning of Example 3 was 160 Pa ⁇ s.
  • the average particle size of the emulsified seasoning (W / O / W type emulsified particles) of Example 3 immediately after preparation is 10 ⁇ m, and the W / O having a particle size of 10 ⁇ m or more contained in the W / O / W type emulsion.
  • the number of particles having a particle diameter exceeding 3 ⁇ m was 5 or less.
  • the water separation rate was measured by the method similar to Example 1, it was 30% or less.
  • Example 4 An emulsified seasoning of Example 4 was prepared in the same manner as in Example 1 except that the blending ratio was as shown in Table 3 below.
  • the viscosity of the obtained emulsified seasoning of Example 4 was 300 Pa ⁇ s.
  • the average particle size of the emulsified seasoning (W / O / W type emulsified particles) of Comparative Example 1 immediately after preparation is 11 ⁇ m, and the W / O having a particle size of 10 ⁇ m or more contained in the W / O / W type emulsion.
  • the number of particles having a particle diameter exceeding 3 ⁇ m was 5 or less.
  • the water separation rate was measured by the method similar to Example 1, it was 30% or less.
  • Example 5 Salt is used only for the inner aqueous phase (in Example 1, the amount of salt in the outer aqueous phase is 0, and the amount of salt in the inner aqueous phase is 4.0), or the salt is used only in the outer aqueous phase (in Example 1).
  • Two emulsified seasonings were prepared in the same manner as in Example 1 except that the amount of salt in the aqueous phase was 0 and the amount of salt in the outer aqueous phase was 4.0).
  • a coleslaw salad was prepared using two types of emulsified seasonings and allowed to stand overnight to evaluate the appearance and flavor of the salad.
  • the emulsified seasoning in which sodium chloride was blended only in the inner aqueous phase did not change the appearance and flavor immediately after the preparation of the salad.
  • the emulsified seasoning compounded with salt only in the outer aqueous phase slightly water-removed and the flavor slightly decreased compared to immediately after the preparation of the salad.
  • Example 6 An emulsified seasoning of Example 6 was prepared in the same manner as in Example 1 except that the blending ratio was as shown in Table 4 below. The viscosity of the obtained emulsified seasoning of Example 6 was 75 Pa ⁇ s. Moreover, when the water separation rate was measured by the method similar to Example 1, it was 30% or less. In the same manner as in Example 1, a coleslaw salad was prepared using the emulsified seasoning of Example 6, and was allowed to stand overnight to evaluate the appearance and flavor of the salad. It was the same as immediately after.
  • Example 7 In the emulsified seasoning of Example 6, the blending ratio of xanthan gum was set to 0.05%, and the decrease in the blending amount of xanthan gum was corrected in the same manner as in Example 6 except that it was corrected by increasing the fresh water of the outer water phase.
  • the emulsion seasoning of Example 7 was prepared.
  • the viscosity of the emulsion seasoning obtained in Example 7 was 4 Pa ⁇ s.
  • the water separation rate was measured by the method similar to Example 1, it was 30% or less.
  • a coleslaw salad was prepared using the emulsified seasoning of Example 7, and was allowed to stand overnight to evaluate the appearance and flavor of the salad. It was the same as immediately after.
  • Example 1 Fruit Salad Using the emulsified seasoning of Example 1, a fruit salad was prepared with the following composition. Specifically, 20g of white sugar, 90g of agar, 30g of canned syrup, 30g of pineapple canned pineapple, 15g of apple and 15g of kiwifruit and 45g of the emulsified seasoning of Example 1 were mixed to produce a fruit salad. Placed in a plastic container, covered and left in the refrigerator overnight. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.
  • vermicelli salad was prepared with the following composition. Specifically, 150 g of vermicelli soaked in water and heated in boiling water for 10 minutes, 15 g of cucumber slices, 15 g of carrots, 15 g of sliced onions, 15 g of striped lettuce, 6 g of purple cabbage, 6 g of white sugar 1.5 g, 1 g of sodium chloride and 70 g of the emulsified seasoning of Example 1 were mixed to make a vermicelli salad, put in a plastic container, covered and left in a refrigerator overnight. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.
  • Example 3 Macaroni Salad Using the emulsified seasoning of Example 2, a vermicelli salad was prepared with the following composition. Specifically, 120 g of macaroni heated in boiling water for 9 minutes, 15 g of cucumber rings, 15 g of carrots, 15 g of sliced onions, 15 g of corn, 15 g of cabbage, 15 g of striped lettuce, 2 g of white sucrose, salt 2 g and 30 g of the emulsified seasoning of Example 2 were mixed to make a macaroni salad, put in a plastic container, covered and left in a refrigerator overnight. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.
  • Example 4 Potato Salad Using the emulsified seasoning of Example 2, a potato salad was prepared with the following composition. Specifically, 120 g of potatoes, 15 g of cucumber slices, 15 g of carrots, 15 g of sliced onions, 15 g of corn, 15 g of shredded cabbage, 15 g of striped lettuce, 2 g of white sucrose, 2 g of salt and the emulsified seasoning of Example 2 30 g of the ingredients were mixed to make a potato salad, put in a plastic container, covered and left in the refrigerator overnight. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.
  • Burdock Salad was prepared with the following composition. Specifically, 150g of burdock cooked with heat, 15g of boiled carrot, 15g of boiled lotus root, 5g of hijiki that has been boiled in water, 5g of chopped jellyfish that has been boiled in water, 5g of chopped konnyaku, 5g of white sugar, A burdock salad was prepared by mixing 1.5 g of sodium chloride and 30 g of the emulsified seasoning of Example 2, placed in a plastic container, covered, and left in a refrigerator for 2 nights. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.
  • Example 6 Crab Flavored Salad Using the emulsified seasoning of Example 1, a crab flavored salad was prepared with the following composition. Specifically, crab-flavored kamaboko 150 g, cabbage shredded 150 g, lettuce slicing 120 g, cucumber round slice 50 g, white saccharose 2 g, salt 2 g and the emulsified seasoning 120 g of Example 2 are mixed and crab-flavored salad. Was put in a plastic container, covered, and left in a refrigerator for 2 nights. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.

Abstract

A W/O/W emulsified seasoning containing an edible fat/oil, a thickener, and table salt, the W/O/W emulsified seasoning further containing a polyglycerin-condensed-ricinoleic-acid ester which has an esterification of 80-100%, having a viscosity of 4-500Pa·s, containing table salt in the amount of 1-6 mass%, and exhibiting an average particle diameter for the W/O/W emulsion particles, which constitute a part of the emulsified seasoning, of 4-20μm.

Description

乳化調味料Emulsified seasoning
　本発明は、Ｗ／Ｏ／Ｗ型の乳化調味料に関する。 The present invention relates to an emulsified seasoning of W / O / W type.
　乳化調味料は、野菜、果物、肉、魚、卵、豆腐、ご飯、パン等の色々な食材と混合させて使用される。このうち、野菜と乳化調味料とを混合して調製されるサラダ類では、製造直後から様々な変化が生じるが、なかでも、野菜からの離水は、外観を損ない、野菜の食感が悪くなり、かつ、旨み成分の流出が生じる等の問題を生じさせる。 The emulsified seasoning is used by mixing with various ingredients such as vegetables, fruits, meat, fish, eggs, tofu, rice and bread. Of these, in salads prepared by mixing vegetables and emulsified seasonings, various changes occur immediately after production, but water separation from vegetables impairs the appearance and makes the texture of vegetables worse. In addition, problems such as the outflow of umami components occur.
　かかる問題は、家庭又は飲食店で調製されるサラダ類及び市販のサラダ類のいずれでも生じるものであるが、中でも、市販のサラダ類は通常、製造後、流通工程を経て消費者に喫食されるまでに数時間～数十時間を要する。したがって、市販のサラダ類では、野菜からの離水によって、外観が損なわれ、水分の流出により食感が悪くなったり、旨み成分の流出により風味が大きく低下したりする等の問題が生じる傾向がある。 Such a problem occurs in both salads prepared at home or restaurants and commercially available salads. Among them, commercially available salads are usually eaten by consumers through a distribution process after production. It takes several hours to several tens of hours. Therefore, in the commercially available salads, the appearance is impaired due to water separation from the vegetables, and there is a tendency that the texture is deteriorated due to the outflow of moisture, or the flavor is greatly lowered due to the outflow of the umami component. .
　野菜から滲出する水分を抑制する方法として、例えば、特許文献１には、野菜と水中油型乳化食品を混和させてサラダを製造するときに、両者の混和段階で粉末ガムを添加するサラダの製造方法が記載されており、特許文献２には、グアガム０．０２～１重量％を含む液状調味料が記載されている。 As a method for suppressing moisture exuded from vegetables, for example, in Patent Document 1, when a salad is produced by mixing vegetables and an oil-in-water-type emulsified food, the production of a salad in which powdered gum is added at the mixing stage of both. A method is described, and Patent Document 2 describes a liquid seasoning containing 0.02 to 1% by weight of guar gum.
　しかしながら、これらの技術では、ガム質の配合量が多くなると、サラダを調製した際に、サラダの口溶けが悪くなる傾向があるため、野菜からの離水を抑制するのに十分な量のガム質を配合するのが困難である。したがって、これらの技術では、野菜の外観及び食感を維持したまま、野菜から滲出する水分を十分に抑制することは困難である。このように、野菜をはじめとして、果物や麺類等の離水しやすい食材からの離水を効果的に抑制する方法が求められている。 However, in these techniques, when the amount of gum is increased, when the salad is prepared, the melting of the salad tends to worsen, so a sufficient amount of gum to suppress water separation from the vegetable is required. It is difficult to mix. Therefore, with these techniques, it is difficult to sufficiently suppress moisture exuded from vegetables while maintaining the appearance and texture of vegetables. Thus, there is a demand for a method for effectively suppressing water separation from foods that are easy to water separation such as vegetables and fruits and noodles.
特開昭６１－１８５１６１号公報JP-A-61-185161 特開２０１１－９２１８６号公報JP 2011-92186 A
　本発明は、食材と混合したときに、食材の食感を維持した状態で、食材からの離水を効果的に抑制することができるＷ／Ｏ／Ｗ型乳化調味料を提供する。 The present invention provides a W / O / W type emulsified seasoning that can effectively suppress water separation from a foodstuff while maintaining the texture of the foodstuff when mixed with the foodstuff.
　本願発明者は、食材からの離水について鋭意研究した結果、意外にも、所定のエステル化度を有するポリグリセリン縮合リシノレイン酸エステルを含有するＷ／Ｏ／Ｗ型の乳化調味料が、食材からの離水を効果的に抑制することを見出し、本発明を完成するに至った。 As a result of earnest research on water separation from foodstuffs, the inventor of the present application surprisingly found that a W / O / W type emulsified seasoning containing a polyglycerin condensed ricinoleic acid ester having a predetermined degree of esterification is obtained from foodstuffs. The inventors have found that water separation is effectively suppressed, and have completed the present invention.
　本発明の一態様に係る乳化調味料は、食用油脂、増粘剤および食塩を含有するＷ／Ｏ／Ｗ型の乳化調味料であって、エステル化度が８０～１００％であるポリグリセリン縮合リシノレイン酸エステルを含有し、粘度が４～５００Ｐａ・ｓであり、前記食塩の含有量が１～６質量％であり、前記乳化調味料を構成するＷ／Ｏ／Ｗ型乳化粒子の平均粒子径が４～２０μｍである。
　上記乳化調味料において、３０ｍｍ角のレタス６０ｇ、２ｍｍ幅の千切りキャベツ６０ｇ及び清水８ｇと前記乳化調味料４０ｇとを混合したときの離水率が、下記基準調味料に対して３０％以下であってもよい。
　基準調味料：生卵黄１００ｇ、食酢（酸度４％）９０ｇ、清水３５ｇ、食塩１０ｇ、キサンタンガム２ｇおよびグルタミン酸ナトリウム３ｇをミキサーで均一とし水相を調製し、該水相に食用植物油脂７６０ｇを注加して粗乳化した後、コロイドミルで精乳化させて調製される
　この場合、上記乳化調味料を顕微鏡で観察した際の観察試料１００μｍ四方内に含まれる粒子径１０μｍ以上のＷ／Ｏ／Ｗ型乳化粒子において、該Ｗ／Ｏ／Ｗ型乳化粒子に含まれる粒子径３μｍを超えるＷ／Ｏ型乳化粒子の数が５個以下であるか、または、前記乳化調味料を顕微鏡で観察した際の観察試料１００μｍ四方内に粒子径１０μｍ以上のＷ／Ｏ／Ｗ型乳化粒子が存在しなくてもよい。
　この場合、上記乳化調味料を構成する該Ｗ／Ｏ／Ｗ型乳化粒子に含まれるＷ／Ｏ型乳化粒子の平均粒子径が２．５μｍ以下であってもよい。
　この場合、上記乳化調味料を構成する該Ｗ／Ｏ／Ｗ型乳化粒子に含まれるＷ／Ｏ型乳化粒子の累積９０％径が３μｍ以下であってもよい。
　この場合、前記乳化調味料を構成する内水相、油相、および外水相の割合が２５～６０：１０～４０：２０～５０であってもよい。
　この場合、前記乳化調味料は卵黄をさらに含むことができる。
　本発明の別の一態様に係るサラダは、上記乳化調味料と、野菜および果物もしくはいずれか一方とを含む。 The emulsified seasoning according to one aspect of the present invention is a W / O / W type emulsified seasoning containing edible oils and fats, a thickener and salt, and having a degree of esterification of 80 to 100%. An average particle diameter of W / O / W type emulsified particles comprising ricinoleic acid ester, having a viscosity of 4 to 500 Pa · s, a content of the sodium chloride of 1 to 6% by mass, and constituting the emulsified seasoning Is 4 to 20 μm.
In the above emulsified seasoning, the water separation rate when 30 g square lettuce 60 g, 2 mm width shredded cabbage 60 g and fresh water 8 g and the emulsified seasoning 40 g is 30% or less with respect to the following standard seasoning. Also good.
Standard seasoning: 100 g of raw egg yolk, 90 g of vinegar (acidity 4%), 35 g of fresh water, 10 g of salt, 2 g of xanthan gum and 3 g of sodium glutamate were prepared with a mixer to prepare an aqueous phase, and 760 g of edible vegetable oil was added to the aqueous phase In this case, a W / O / W type having a particle diameter of 10 μm or more contained in an observation sample 100 μm square when the emulsified seasoning is observed with a microscope. In the emulsified particles, the number of W / O type emulsified particles having a particle diameter exceeding 3 μm contained in the W / O / W type emulsified particles is 5 or less, or when the emulsified seasoning is observed with a microscope W / O / W-type emulsified particles having a particle diameter of 10 μm or more may not be present in the observation sample 100 μm square.
In this case, the average particle diameter of the W / O type emulsion particles contained in the W / O / W type emulsion particles constituting the emulsion seasoning may be 2.5 μm or less.
In this case, the cumulative 90% diameter of the W / O type emulsified particles contained in the W / O / W type emulsified particles constituting the emulsified seasoning may be 3 μm or less.
In this case, the ratio of the inner aqueous phase, the oil phase, and the outer aqueous phase constituting the emulsified seasoning may be 25 to 60:10 to 40:20 to 50.
In this case, the emulsified seasoning may further include egg yolk.
The salad which concerns on another one aspect | mode of this invention contains the said emulsified seasoning and vegetable and / or a fruit.
　上記乳化調味料は、食用油脂、増粘剤および食塩を含有するＷ／Ｏ／Ｗ型の乳化調味料であって、エステル化度が８０～１００％であるポリグリセリン縮合リシノレイン酸エステルを含有し、粘度が４～５００Ｐａ・ｓであり、前記食塩の含有量が１～６質量％であり、前記乳化調味料を構成するＷ／Ｏ／Ｗ型乳化粒子の平均粒子径が４～２０μｍであることにより、食材と混合したときに、食材の食感を維持したまま、食材からの離水を効果的に抑制することができる。これにより、食材の外観、食感及び風味を維持することができる。 The emulsified seasoning is a W / O / W type emulsified seasoning containing edible fats and oils, a thickener and salt, and contains a polyglycerol condensed ricinoleic acid ester having an esterification degree of 80 to 100%. The viscosity is 4 to 500 Pa · s, the salt content is 1 to 6% by mass, and the average particle size of the W / O / W type emulsified particles constituting the emulsified seasoning is 4 to 20 μm. Thus, when mixed with food, water separation from the food can be effectively suppressed while maintaining the texture of the food. Thereby, the external appearance, food texture, and flavor of a foodstuff can be maintained.
図１の（ａ）～（ｄ）は、本発明における離水率の測定方法を説明する図である。FIGS. 1A to 1D are diagrams for explaining a method for measuring a water separation rate in the present invention. 図２は、本発明の乳化調味料に含まれるポリグリセリン縮合リシノレイン酸エステルのエステル化度と離水率との関係を示すグラフである。FIG. 2 is a graph showing the relationship between the degree of esterification and the water separation rate of the polyglycerol condensed ricinoleic acid ester contained in the emulsified seasoning of the present invention.
　以下、図面を参照しつつ、本発明を詳細に説明する。なお、本発明において、格別に断らない限り、「部」は「質量部」を意味し、「％」は「質量％」を意味する。 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．乳化調味料
　本発明の一実施形態に係る乳化調味料は、食用油脂、増粘剤および食塩を含有するＷ／Ｏ／Ｗ型（内水相／油相／外水相）の乳化調味料である。Ｗ／Ｏ／Ｗ型の乳化調味料は主に、内水相と、この内水相を内包する油相と、この油相を内包する外水相とを含む。本実施形態に係る乳化調味料はまた、エステル化度が８０～１００％であるポリグリセリン縮合リシノレイン酸エステルを含有し、粘度が４～５００Ｐａ・ｓであり、食塩の含有量が１～６質量％であり、該乳化調味料を構成するＷ／Ｏ／Ｗ型乳化粒子の平均粒子径が４～２０μｍである。 1. Emulsified seasoning The emulsified seasoning according to one embodiment of the present invention is an emulsified seasoning of W / O / W type (inner water phase / oil phase / outer water phase) containing edible fats and oils, thickener and salt. is there. The W / O / W type emulsified seasoning mainly includes an inner aqueous phase, an oil phase enclosing the inner aqueous phase, and an outer aqueous phase enclosing the oil phase. The emulsified seasoning according to this embodiment also contains a polyglycerol condensed ricinoleic acid ester having an esterification degree of 80 to 100%, a viscosity of 4 to 500 Pa · s, and a salt content of 1 to 6 mass. The average particle diameter of the W / O / W type emulsified particles constituting the emulsified seasoning is 4 to 20 μm.
１．１．各成分
１．１．１．食用油脂
　油脂（食用油脂）は、本実施形態に係る乳化調味料の油相（Ｏ）を主に構成する。本実施形態に係る乳化調味料では、食用油脂の含有量が１０～７０％であり、１０～６０％であることが好ましく、１０～４０％であることがより好ましく、２０～４０％がさらに好ましい。食用油脂の含有量が１０％未満である場合又は７０％を超える場合、乳化安定性が低下することがある。 1.1. Each component 1.1.1. Edible fats and oils Fats and oils (edible fats and oils) mainly constitute the oil phase (O) of the emulsified seasoning according to the present embodiment. In the emulsified seasoning according to this embodiment, the content of edible fats and oils is 10 to 70%, preferably 10 to 60%, more preferably 10 to 40%, and further 20 to 40%. preferable. When the content of edible fats and oils is less than 10% or exceeds 70%, the emulsion stability may be lowered.
　食用油脂としては、例えば、食用植物油脂（例えば、菜種油、大豆油、紅花油、ひまわり油、コーン油、オリーブ油、グレープシード油、ごま油、綿実油、シソの実油、アマニ油）、魚油、肝油、さらにはエステル交換した油脂やジグリセライドを主に含む油脂が挙げられ、これらを単独でまたは２種以上を組み合わせて使用することができる。 Examples of edible oils and fats include edible vegetable oils and fats (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, Furthermore, fats and oils mainly containing transesterified fats and oils and diglycerides can be mentioned, and these can be used alone or in combination of two or more.
１．１．２．乳化剤
　本実施形態に係る乳化調味料は、エステル化度が８０～１００％であるポリグリセリン縮合リシノレイン酸エステル（以下「ＰＧＰＲ」とする。）を含有する。本実施形態に係る乳化調味料において、ＰＧＰＲは、後述の卵黄及び他の乳化剤と併用することができる。本実施形態に係る乳化調味料では、ＰＧＰＲのエステル化度は、サラダの風味、外観および離水防止効果が高い点で、８０～１００％であり、９０～１００％であることが好ましい。なお、ＰＧＰＲは油相に添加することが好ましい。 1.1.2. Emulsifier The emulsified seasoning according to this embodiment contains a polyglycerin condensed ricinoleic acid ester (hereinafter referred to as “PGPR”) having an esterification degree of 80 to 100%. In the emulsified seasoning according to this embodiment, PGPR can be used in combination with egg yolk and other emulsifiers described later. In the emulsified seasoning according to this embodiment, the degree of esterification of PGPR is 80 to 100%, preferably 90 to 100%, from the viewpoint of high salad flavor, appearance, and water separation prevention effect. PGPR is preferably added to the oil phase.
　本発明において「ＰＧＰＲのエステル化度」とは、ＰＧＰＲに含まれるポリグリセリン部位において縮合リシノレイン酸が結合している割合をいう。より具体的には、ポリグリセリンの平均重合度をｎとしたとき、ポリグリセリンは分子内に平均（ｎ＋２）個の水酸基を有するため、ポリグリセリン１分子に対して１～（ｎ＋２）分子の縮合リシノレイン酸をエステル結合することが可能である。 In the present invention, “degree of PGPR esterification” refers to the ratio of condensed ricinoleic acid bound to the polyglycerin moiety contained in PGPR. 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 to (n + 2) molecules are condensed per polyglycerin molecule. It is possible to esterify ricinoleic acid.
　したがって、ＰＧＰＲに含まれるポリグリセリン部位に縮合リシノレイン酸がエステル結合されていない場合、ＰＧＰＲのエステル化度は０％であり、ＰＧＰＲに含まれるポリグリセリン部位に含まれる全ての水酸基がエステル結合されている場合、ＰＧＰＲのエステル化度は１００％である。ＰＧＰＲは通常、種々のエステル化度のものからなるため、その平均エステル化度をＰＧＰＲのエステル化度とする。 Therefore, when condensed ricinoleic acid is not ester-bonded to the polyglycerin moiety contained in PGPR, the degree of esterification of PGPR is 0%, and all the hydroxyl groups contained in the polyglycerin moiety contained in PGPR are ester-bonded. The degree of esterification of PGPR is 100%. Since PGPR is usually composed of various esterification degrees, the average degree of esterification is defined as the degree of esterification of PGPR.
　本実施形態に係る乳化調味料では、乳化剤として、上述のＰＧＰＲと卵黄を併用することが好ましい。卵黄を含む本実施形態に係る乳化調味料を調製する場合、卵黄は外水相に添加することが好ましい。卵黄としては、食用として一般的に用いている卵黄であれば特に限定するものではなく、例えば、生卵黄をはじめ、当該生卵黄に殺菌処理、冷凍処理、スプレードライ又はフリーズドライ等の乾燥処理、ホスフォリパーゼＡ１、ホスフォリパーゼＡ２、ホスフォリパーゼＣ、ホスフォリパーゼＤ又はプロテアーゼ等による酵素処理、酵母又はグルコースオキシダーゼ等による脱糖処理、超臨界二酸化炭素処理等の脱コレステロール処理、食塩又は糖類等の混合処理等の１種又は２種以上の処理を施したもの等が挙げられる。本実施形態に係る乳化調味料中の卵黄の含有量は固形物換算で乳化調味料の１～１０％とすることが好ましく、より好ましくは１～８％、さらに好ましくは１．５～６％、特に好ましくは２～６％である。 In the emulsified seasoning according to the present embodiment, it is preferable to use the above-described PGPR and egg yolk together as an emulsifier. When preparing an emulsified seasoning according to this embodiment containing egg yolk, it is preferable to add the egg yolk to the external aqueous phase. The egg yolk is not particularly limited as long as it is an egg yolk commonly used for food, for example, raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, Enzymatic treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, decholesterolizing treatment such as supercritical carbon dioxide treatment, salt or saccharide And the like subjected to one or more treatments such as a mixing treatment. The content of egg yolk in the emulsified seasoning according to this embodiment is preferably 1 to 10% of the emulsified seasoning in terms of solid matter, more preferably 1 to 8%, still more preferably 1.5 to 6%. Particularly preferred is 2 to 6%.
　さらに、本実施形態に係る乳化調味料では、上述の卵黄及びＰＧＰＲのほかに、他の乳化剤を使用してもよい。他の乳化剤としては、例えば、卵黄レシチン、乳タンパク、大豆タンパク、モノグリセリド、モノグリセリド誘導体、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、グリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ステアロイル乳酸カルシウム、植物レシチンが挙げられ、これらを単独でまたは２種以上を組み合わせて使用することができる。 Furthermore, in the emulsified seasoning according to this embodiment, other emulsifiers may be used in addition to the above-mentioned egg yolk and PGPR. Examples of other emulsifiers include egg yolk lecithin, milk protein, soy protein, monoglyceride, monoglyceride derivative, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, and plant lecithin. These can be used alone or in combination of two or more.
１．１．３．増粘剤
　本実施形態に係る乳化調味料で使用可能な増粘剤としては、例えば、澱粉、ガム質が挙げられる。なお、本実施形態に係る乳化調味料では、食感及び離水抑制効果がより優れている点で、増粘剤として澱粉およびガム質の両方を含有することが好ましい。 1.1.3. Thickener As a thickener which can be used with the emulsification seasoning which concerns on this embodiment, starch and gum quality are mentioned, for example. In addition, it is preferable that the emulsification seasoning which concerns on this embodiment contains both starch and gum quality as a thickener at the point which is more excellent in food texture and water separation inhibitory effect.
　澱粉としては、例えば、馬鈴薯澱粉、コーンスターチ、タピオカ澱粉、小麦澱粉、米澱粉、これらの澱粉をアルファ化、架橋等の処理を施した加工澱粉、並びに湿熱処理澱粉が挙げられる。
　湿熱処理澱粉としては、「湿熱処理澱粉」として市販されているものであれば特に限定するものではないが、例えば、澱粉を加熱しても糊化しない程度の水分を含む澱粉粒子を、密閉容器中で相対湿度１００％の条件下で約１００～１２５℃に加熱して得る方法、あるいは第１段階で澱粉を容器中に入れ密閉・減圧し、第２段階で生蒸気を容器内に導入し、加湿加熱するシステムである減圧加圧加熱法等で製造されたものを用いるとよい。
　また、加工澱粉としては、食品衛生法で含有物に指定された化学的処理を施された澱粉であって食用として供されるものであれば特に限定するものではない。例えば、アセチル化アジピン酸架橋澱粉、アセチル化リン酸架橋澱粉、アセチル化酸化澱粉、オクテニルコハク酸澱粉ナトリウム、酢酸澱粉、酸化澱粉、ヒドロキシプロピル化リン酸架橋澱粉、ヒドロキシプロピル澱粉、リン酸化澱粉、リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉等が挙げられ、これらの１種又は２種以上を用いるとよい。
　なかでも、離水抑制効果が特に優れている点で、アセチル化アジピン酸架橋デンプン、ヒドロキシプロピル化リン酸架橋デンプンを使用することが好ましい。 Examples of the starch include potato starch, corn starch, tapioca starch, wheat starch, rice starch, processed starch obtained by subjecting these starches to pregelatinization and crosslinking, and wet heat-treated starch.
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 starch is placed in a container and sealed and decompressed in the first stage, and live steam is introduced into the container in the second stage. It is preferable to use one manufactured by a reduced pressure and heating method that is a humidifying and heating system.
Further, 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.
Especially, it is preferable to use an acetylated adipic acid crosslinked starch and a hydroxypropylated phosphoric acid crosslinked starch in the point which the water separation inhibitory effect is especially excellent.
　ガム質としては、例えば、キサンタンガム、ジェランガム、カラギーナン、ローカストビーンガム、タラガム、グアガム、アラビアガム、タマリンドガム、サイリュームシードガム、アルギン酸ナトリウム、ペクチン、コンニャクマンナン等が挙げられる。 Examples of the gum quality include xanthan gum, gellan gum, carrageenan, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, silium seed gum, sodium alginate, pectin, and konjac mannan.
　本実施形態に係る乳化調味料中の増粘剤の含有量は０．２～７％であることが好ましく、０．４～６％であることがより好ましい。増粘剤の含有量が０．２％未満であると、離水抑制効果が十分でない場合があり、一方、７％を超えると、べとつきが生じることがある。なお、増粘剤は、内水相、油相、及び外水相のいずれに添加されていてもよいが、外水相に添加することが好ましい。 The content of the thickener in the emulsified seasoning according to this embodiment is preferably 0.2 to 7%, and more preferably 0.4 to 6%. If the content of the thickener is less than 0.2%, the water separation inhibiting effect may not be sufficient, while if it exceeds 7%, stickiness may occur. The thickener may be added to any of the inner aqueous phase, the oil phase, and the outer aqueous phase, but is preferably added to the outer aqueous phase.
１．１．４．食塩
　本実施形態に係る乳化調味料では、食塩の含有量が１～６％であることが好ましく、３～５％であることがより好ましい。本実施形態に係る乳化調味料では、食塩の含有量が１～６％であることにより、風味が良好であり、微生物の繁殖を抑制し、かつ、Ｗ／Ｏ／Ｗ型乳化粒子の安定化及びＷ／Ｏ型乳化粒子の微細化に寄与することができる。本実施形態に係る乳化調味料において、食塩の含有量が１％未満である場合又は６％を超える場合、風味及び離水抑制効果が低下することがある。なお、食塩は、内水相および外水相のいずれか一方に添加されていてもよいし、内水相および外水相の両方に添加されていてもよいが、少なくとも内水相に添加されていることが好ましい。 1.1.4. Salt In the emulsified seasoning according to this embodiment, the salt content is preferably 1 to 6%, more preferably 3 to 5%. In the emulsified seasoning according to the present embodiment, the salt content is 1 to 6%, the flavor is good, the growth of microorganisms is suppressed, and the W / O / W type emulsified particles are stabilized. And it can contribute to refinement | miniaturization of W / O type | mold emulsion particle | grains. In the emulsified seasoning according to the present embodiment, when the salt content is less than 1% or exceeds 6%, the flavor and water separation inhibiting effects may be reduced. Note that salt may be added to either the inner aqueous phase or the outer aqueous phase, or may be added to both the inner aqueous phase and the outer aqueous phase, but is added to at least the inner aqueous phase. It is preferable.
１．１．５．他の成分
　本実施形態に係る乳化調味料は水相成分として、特に限定されないが、水のほかに、例えば、食酢（醸造酢）、調味料、糖類、香辛料、着色料および着香料を含むことができ、これらを単独でまたは２種以上を組み合わせて使用することができる。 1.1.5. Other components The emulsified seasoning according to the present embodiment is not particularly limited as an aqueous phase component, but includes, for example, vinegar (brewed vinegar), seasonings, sugars, spices, coloring agents, and flavoring agents in addition to water. These can be used alone or in combination of two or more.
１．２．粘度
　本実施形態に係る乳化調味料の粘度は４～５００Ｐａ・ｓであり、１０～３００Ｐａ・ｓであることが好ましく、１０～２７０Ｐａ・ｓであることがより好ましく、１５～２６０Ｐａ・ｓであることがより好ましい。前記粘度が４Ｐａ・ｓ未満である場合、サラダの調製時に食材にからみにくく、前記粘度が５００Ｐａ・ｓを超える場合、食材と混ぜにくいため好ましくない。本実施形態に係る乳化調味料によれば、幅広い粘度範囲において離水抑制効果を発揮することができ、例えば、比較的低い粘度であっても十分な離水抑制効果を奏することができる。
　ここで、本実施形態に係る乳化調味料の粘度は、品温２５℃のものをＢＨ型粘度計にて、回転数２ｒｐｍの条件で、粘度が１５Ｐａ・ｓ未満のときローターＮｏ．２、１５Ｐａ・ｓ以上３７．５Ｐａ・ｓ未満のときローターＮｏ．３、３７．５Ｐａ・ｓ以上７５Ｐａ・ｓ未満のときローターＮｏ．４、７５Ｐａ・ｓ以上１５０Ｐａ・ｓ未満のときローターＮｏ．５、１５０Ｐａ・ｓ以上３７５Ｐａ・ｓ未満のときローターＮｏ．６、３７５Ｐａ・ｓ以上のときローターＮｏ．７を使用し、測定開始後１分後の示度により算出した値である。 1.2. Viscosity The viscosity of the emulsified seasoning according to this embodiment is 4 to 500 Pa · s, preferably 10 to 300 Pa · s, more preferably 10 to 270 Pa · s, and more preferably 15 to 260 Pa · s. It is more preferable. When the viscosity is less than 4 Pa · s, it is difficult to get entangled with the ingredients during the preparation of the salad, and when the viscosity exceeds 500 Pa · s, it is difficult to mix with the ingredients. According to the emulsified seasoning according to the present embodiment, a water separation inhibiting effect can be exhibited in a wide viscosity range, and for example, a sufficient water separation inhibiting effect can be exhibited even with a relatively low viscosity.
Here, the viscosity of the emulsified seasoning according to the present embodiment is such that when the viscosity is less than 15 Pa · s under the condition of a rotation speed of 2 rpm with a BH viscometer 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.
１．３．Ｗ／Ｏ／Ｗ型乳化粒子の平均粒子径
　本実施形態に係る乳化調味料を構成するＷ／Ｏ／Ｗ型乳化粒子の平均粒子径は、サラダの風味、外観および離水防止効果が高い点で、４～２０μｍであり、５～１５μｍであることが好ましい。前記Ｗ／Ｏ／Ｗ型乳化粒子の平均粒子径が４μｍ未満のものは、コストの面から産業上調製することが困難であり、一方、２０μｍを超えると、Ｗ／Ｏ／Ｗ型乳化粒子の安定性が低下することがある。
　なお、前記平均粒子径（メジアン径、累積５０％径）は、粒度分布測定装置にて体積換算で得た粒度分布から求めた値である。 1.3. Average particle size of W / O / W type emulsified particles The average particle size of the W / O / W type emulsified particles constituting the emulsified seasoning according to this embodiment is high in salad flavor, appearance, and water separation prevention effect. It is 4 to 20 μm, and preferably 5 to 15 μm. When the average particle size of the W / O / W type emulsified particles is less than 4 μm, it is difficult to prepare industrially from the viewpoint of cost. On the other hand, when the average particle size exceeds 20 μm, the W / O / W type emulsified particles are not suitable. Stability may be reduced.
The average particle diameter (median diameter, cumulative 50% diameter) is a value obtained from a particle size distribution obtained by volume conversion using a particle size distribution measuring device.
１．４．Ｗ／Ｏ型乳化粒子
１．４．１．平均粒子径
　本実施形態に係る乳化調味料において、本実施形態に係る乳化調味料を構成するＷ／Ｏ／Ｗ型乳化粒子に含まれるＷ／Ｏ型乳化粒子の平均粒子径（累積５０％径、メジアン径）が２．５μｍ以下であることが好ましく、１．８μｍ以下であることがより好ましく、１．２μｍ以下であることがさらに好ましい。Ｗ／Ｏ型乳化粒子は、食材からの離水を吸収し、保水することができるが、Ｗ／Ｏ型乳化粒子の平均粒子径が１．２μｍ以下であることにより、本実施形態に係る乳化調味料の単位体積あたりの保水可能な水分量が多くなることから、離水抑制効果を奏することができる。前記Ｗ／Ｏ型乳化粒子の平均粒子径が２．５μｍを超えると、離水抑制効果が低下する場合がある。
　なお、Ｗ／Ｏ型乳化粒子の平均粒子径は、粒度分布測定装置にて体積換算で得た粒度分布から求めた値である。 1.4. W / O type emulsified particles 1.4.1. Average particle diameter In the emulsified seasoning according to the present embodiment, the average particle diameter (cumulative 50% diameter) of the W / O type emulsified particles included in the W / O / W type emulsified particles constituting the emulsified seasoning according to the present embodiment. , The median diameter) is preferably 2.5 μm or less, more preferably 1.8 μm or less, and even more preferably 1.2 μm or less. The W / O type emulsified particles can absorb water from the food and retain water, but the average particle size of the W / O type emulsified particles is 1.2 μm or less, so that the emulsified seasoning according to the present embodiment. Since the amount of water that can be retained per unit volume of the material increases, a water separation inhibiting effect can be achieved. If the average particle size of the W / O type emulsified particles exceeds 2.5 μm, the water separation inhibiting effect may be reduced.
The average particle size of the W / O type emulsified particles is a value obtained from the particle size distribution obtained by volume conversion using a particle size distribution measuring device.
１．４．２．累積９０％径
　本実施形態に係る乳化調味料において、本実施形態に係る乳化調味料を構成するＷ／Ｏ／Ｗ型乳化粒子に含まれるＷ／Ｏ型乳化粒子の累積９０％径が３μｍ以下であることが好ましく、２．５μｍ以下であることがより好ましく、２μｍ以下であることがさらに好ましい。Ｗ／Ｏ型乳化粒子は、食材からの離水を吸収し、保水することができるため、Ｗ／Ｏ型乳化粒子の平均粒子径が小さいほど、本実施形態に係る乳化調味料の単位体積あたりの保水可能な水分量が多くなるが、平均粒子径が所定の大きさ以下の乳化調味料の中には、粒径の大きいＷ／Ｏ型乳化粒子の量が多い場合もある。これに対して、本実施形態に係る乳化調味料では、Ｗ／Ｏ型乳化粒子の平均粒子径が所定の大きさ以下（例えば２．５μｍ以下、好ましくは１．８μｍ以下、より好ましくは１．２μｍ以下）であり、かつ、Ｗ／Ｏ型乳化粒子の累積９０％径が所定の大きさ以下（例えば３μｍ、好ましくは２．５μｍ以下、より好ましくは２μｍ以下）であることにより、粒径の大きいＷ／Ｏ型乳化粒子の量を一定割合以下とすることができる。このように、本実施形態に係る乳化調味料において、Ｗ／Ｏ型乳化粒子の平均粒子径を所定の大きさ以下とし、かつ、Ｗ／Ｏ型乳化粒子の累積９０％径を所定の大きさ以下とすることにより、粒径の大きいＷ／Ｏ型乳化粒子の量が一定割合以下となることで、単位体積あたりの保水可能な水分量が多くなるため、優れた離水抑制効果を奏することができる。
　なお、前記累積９０％径は、粒度分布測定装置にて体積換算で得た粒度分布から求めた値である。すなわち、乳化粒子の集団の全体積を１００％として、粒子径が小さいものから粒子径をカウントして累積カーブを求めたとき、その累積カーブにおいて相対粒子量が９０％となる点の粒子径を累積９０％径という。 1.4.2. Cumulative 90% diameter In the emulsified seasoning according to the present embodiment, the cumulative 90% diameter of the W / O type emulsified particles included in the W / O / W type emulsified particles constituting the emulsified seasoning according to the present embodiment is 3 μm or less. Preferably, it is 2.5 μm or less, more preferably 2 μm or less. Since the W / O type emulsified particles can absorb water from the food and retain the water, the smaller the average particle size of the W / O type emulsified particles, the more the per unit volume of the emulsified seasoning according to the present embodiment. Although the amount of water that can be retained is increased, in some emulsified seasonings having an average particle size of a predetermined size or less, the amount of W / O type emulsified particles having a large particle size may be large. On the other hand, in the emulsified seasoning according to the present embodiment, the average particle diameter of the W / O type emulsified particles is not more than a predetermined size (for example, 2.5 μm or less, preferably 1.8 μm or less, more preferably 1. And the cumulative 90% diameter of the W / O-type emulsified particles is not more than a predetermined size (for example, 3 μm, preferably not more than 2.5 μm, more preferably not more than 2 μm). The amount of the large W / O type emulsified particles can be set to a certain ratio or less. Thus, in the emulsified seasoning according to the present embodiment, the average particle diameter of the W / O type emulsion particles is set to a predetermined size or less, and the cumulative 90% diameter of the W / O type emulsion particles is set to a predetermined size. By making the amount below, the amount of the W / O-type emulsified particles having a large particle size becomes a certain ratio or less, so that the amount of water that can be retained per unit volume increases, so that an excellent water separation inhibiting effect can be achieved. it can.
The 90% cumulative diameter is a value obtained from a particle size distribution obtained by volume conversion using a particle size distribution measuring device. That is, assuming that the total volume of a group of emulsified particles is 100% and counting the particle diameter from the smallest particle diameter to obtain a cumulative curve, the particle diameter at which the relative particle amount is 90% in the cumulative curve is Cumulative 90% diameter.
　また、Ｗ／Ｏ型乳化粒子の粒子径の大きさは、顕微鏡で観察される１００μｍ四方の区画中に存在するＷ／Ｏ型乳化粒子の数によっても判定することができる。より具体的には、本実施形態に係る乳化調味料は、顕微鏡で観察したときに、１００μｍ四方の区画中に含まれる粒子径１０μｍ以上のＷ／Ｏ／Ｗ型乳化粒子において、該Ｗ／Ｏ／Ｗ型乳化粒子に含まれる粒子径３μｍを超えるＷ／Ｏ型乳化粒子の数が５個以下または０個であることが好ましい。
　すなわち、顕微鏡で観察したときに、１００μｍ四方の区画中に含まれる粒子径１０μｍ以上のＷ／Ｏ／Ｗ型乳化粒子を判定の対象とし、該粒子径１０μｍ以上のＷ／Ｏ／Ｗ型乳化粒子中に含まれる粒子径３μｍを超えるＷ／Ｏ型乳化粒子の数を測定する。 The size of the particle diameter of the W / O type emulsified particles can also be determined by the number of W / O type emulsified particles present in a 100 μm square section observed with a microscope. More specifically, the emulsified seasoning according to this embodiment is a W / O / W-type emulsified particle having a particle diameter of 10 μm or more contained in a 100 μm square section when observed with a microscope. It is preferable that the number of W / O type emulsified particles having a particle diameter of more than 3 μm contained in the / W type emulsified particles is 5 or less or 0.
That is, when observed with a microscope, W / O / W type emulsified particles having a particle size of 10 μm or more contained in a 100 μm square section are targeted for determination, and W / O / W type emulsified particles having a particle size of 10 μm or more. The number of W / O type emulsified particles exceeding 3 μm in particle diameter is measured.
　ここで、乳化調味料のＷ／Ｏ型乳化粒子の観察は、次のようにして行うことができる。すなわち、乳化調味料を少量（約０．０５ｇ）採取し、スライドグラスの中心にのせ、上からカバーグラスで軽く押さえたものを観察試料とし、この観察試料を常法により顕微鏡（倍率：２０００倍）を用いて観察する。観察試料１００μｍ四方の範囲や、凝集物の大きさは、常法により顕微鏡の視野内のスケールと対比することにより測定できる。 Here, the observation of the W / O type emulsified particles of the emulsified seasoning can be performed as follows. That is, a small amount (about 0.05 g) of an emulsified seasoning was collected, placed on the center of a slide glass, and lightly pressed with a cover glass from the top as an observation sample, and this observation sample was microscopically (magnification: 2000 times). ) To observe. The range of 100 μm square of the observation sample and the size of the aggregate can be measured by comparing with the scale in the field of view of the microscope by a conventional method.
１．５．離水率
　本実施形態に係る乳化調味料は、３０ｍｍ角のレタス６０ｇ、２ｍｍ幅の千切りキャベツ６０ｇ及び清水８ｇと前記乳化調味料４０ｇとを混合したときの離水率が下記基準調味料に対して３０％以下である。
　基準調味料：生卵黄１００ｇ、食酢（酸度４％）９０ｇ、清水３５ｇ、食塩１０ｇ、キサンタンガム２ｇおよびグルタミン酸ナトリウム３ｇをミキサーで均一とし水相を調製する。次に、水相に食用植物油脂７６０ｇを注加して粗乳化した後、コロイドミルで精乳化させて調製する。なお、前記食酢の酸度は、酢酸換算とする。 1.5. Water separation rate The emulsified seasoning according to the present embodiment has a water separation rate of 30 g square of lettuce 60 g, 2 mm wide shredded cabbage 60 g, 8 g of fresh water, and 40 g of the emulsified seasoning. % Or less.
Standard seasoning: 100 g of raw egg yolk, 90 g of vinegar (acidity 4%), 35 g of fresh water, 10 g of salt, 2 g of xanthan gum and 3 g of sodium glutamate are made uniform with a mixer to prepare an aqueous phase. Next, 760 g of edible vegetable oils and fats are poured into the aqueous phase and coarsely emulsified, followed by fine emulsification with a colloid mill. The acidity of the vinegar is converted to acetic acid.
　材料：本発明の離水率の測定に関してレタス及びキャベツを選択したのは、サラダ類に使用される代表的な野菜であって、かつ、離水を生じやすい傾向を有するためである。本発明においては、離水率の測定に関して、３０ｍｍ角のレタス及び２ｍｍ幅の千切りキャベツを使用する。３０ｍｍ角のレタス及び２ｍｍ幅のキャベツは、例えばスライサーを用いてレタス及びキャベツを裁断させて調製することができる。 Material: The reason why lettuce and cabbage were selected for the measurement of the water separation rate of the present invention is that they are typical vegetables used for salads and tend to cause water separation. In the present invention, a 30 mm square lettuce and a 2 mm wide shredded cabbage are used for measuring the water separation rate. A 30 mm square lettuce and a 2 mm wide cabbage can be prepared, for example, by cutting the lettuce and cabbage using a slicer.
　測定方法：よく水切りしたカットレタス６０ｇならびにカットキャベツ６０ｇ、および清水８ｇをボウルに入れる。次に、本発明の乳化調味料または基準調味料を４０ｇ加え、ゴムベラで全体が均一になるように２分程度かき混ぜてサラダを製する。それぞれのサラダ１を、開口部の直径が５ｃｍの円筒状容器２に全量充填し（図１（ａ）参照）、当該容器２の開口部に、ガーゼ様のプラスチック製メッシュ４（目開き：２ｍｍ）をかぶせて輪ゴム５で固定し（図１（ｂ）参照）、空のプラスチック容器６（予め質量が測定されている）の上に、円筒状容器２の開口部３が下になるよう逆さにして乗せる（図１（ｃ）参照）。次に４℃にて４８時間または９６時間静置する。その後、サラダ１入りの円筒状容器２を取り除き（図１（ｄ）参照）、プラスチック容器６の重量を測定し、次式よりサラダ１から離水した水７の離水率を算出する。すなわち、試験後のプラスチック容器の質量から試験前のプラスチック容器の質量を差し引くことにより、サラダからの離水量が得られ、この離水量を試験前のサラダ全体の質量で除した値が離水率である。なお、特許４６８１６９１号には、本発明の離水率の測定方法に準じた離水率の測定方法が記載されている。 Measurement method: 60 g of well-cut lettuce, 60 g of cut cabbage, and 8 g of fresh water are put in a bowl. Next, 40 g of the emulsified seasoning or reference seasoning of the present invention is added, and a salad is prepared by stirring for about 2 minutes so that the whole is uniform with a rubber spatula. Each salad 1 is filled into a cylindrical container 2 having a diameter of 5 cm in the opening (see FIG. 1A), and a gauze-like plastic mesh 4 (opening: 2 mm) is formed in the opening of the container 2. ) And fixed with a rubber band 5 (see FIG. 1B), and the cylindrical container 2 is opened upside down on an empty plastic container 6 (the mass of which has been measured in advance). (See FIG. 1C). Next, it leaves still at 4 degreeC for 48 hours or 96 hours. Thereafter, the cylindrical container 2 containing the salad 1 is removed (see FIG. 1D), the weight of the plastic container 6 is measured, and the water separation rate of the water 7 separated from the salad 1 is calculated from the following equation. That is, by subtracting the mass of the plastic container before the test from the mass of the plastic container after the test, the water separation amount from the salad is obtained, and the value obtained by dividing this water separation amount by the mass of the whole salad before the test is the water separation rate. is there. In addition, in patent 4616891, the measuring method of the water separation rate according to the measuring method of the water separation rate of this invention is described.
　離水率（％）＝　（試験後のプラスチック容器の質量－試験前のプラスチック容器の質量）／１６８ｇ（試験前のサラダ全体の質量）×１００ Water separation rate (%) = (mass of plastic container after test−mass of plastic container before test) / 168 g (mass of the whole salad before test) × 100
（離水評価）
　離水抑制効果は、基準調味料を添加したサラダの離水率を１００とし、これに対する本発明の乳化調味料を添加したサラダの離水率の比で評価する。
　例えば、基準調味料を添加したサラダの離水率が２０％、本発明の乳化調味料の離水率が５％の場合、次式により基準調味料に対する離水率の比を求める。
　　　５／２０×１００＝２５％ (Water separation evaluation)
The water separation inhibitory effect is evaluated by the ratio of the water separation rate of the salad to which the emulsified seasoning of the present invention is added to the salad water separation rate of 100 to which the standard seasoning 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 to the standard seasoning is obtained by the following formula.
5/20 × 100 = 25%
　基準調味料は、生卵黄１００ｇ、食酢（酸度４％）９０ｇ、清水３５ｇ、食塩１０ｇ、キサンタンガム２ｇおよびグルタミン酸ナトリウム３ｇをミキサー（例えば、ホバート社製、卓上ホバートミキサー）で均一とし水相を調製した後、撹拌しながら食用植物油脂７６０ｇを注加して粗乳化物を調製し、次いで、この粗乳化物を、コロイドミルを用いて３，５６０ｒｐｍで連続的に精乳化して調製される。この基準調味料は、公知のマヨネーズの製造方法（例えば、特開２００６－１８７２７７号、特開２００９－６１号公報参照）に準じて調製されたものである。 The standard seasoning was prepared by uniformly mixing 100 g of raw egg yolk, 90 g of vinegar (acidity 4%), 35 g of fresh water, 10 g of salt, 2 g of xanthan gum and 3 g of sodium glutamate with a mixer (for example, Hobart, Tabletop Hobart Mixer) to prepare an aqueous phase. Thereafter, 760 g of edible vegetable fats and oils are added while stirring to prepare a crude emulsion, and then this crude emulsion is prepared by continuous fine emulsification at 3,560 rpm using a colloid mill. This standard seasoning is prepared according to a known mayonnaise manufacturing method (for example, see JP-A-2006-187277, JP-A-2009-61).
　本実施形態に係る乳化調味料では、前記離水率が小さいほど、離水抑制効果が高い。したがって、本実施形態に係る乳化調味料では、前記離水率は通常３０％以下であり、２０％以下であることが好ましく、１０％以下であることがより好ましい。 In the emulsified seasoning according to this embodiment, the smaller the water separation rate, the higher the water separation suppression effect. Therefore, in the emulsified seasoning according to the present embodiment, the water separation rate is usually 30% or less, preferably 20% or less, and more preferably 10% or less.
１．６．内水相／油相／外水相の比率
　本実施形態に係る乳化調味料は、前記乳化調味料を構成する内水相、油相、および外水相の割合が２５～６０：１０～４０：２０～５０であることが好ましい。本実施形態に係る乳化調味料によれば、前記乳化調味料を構成する内水相、油相、および外水相の割合が２５～６０：１０～４０：２０～５０であることにより、該乳化調味料を構成するＷ／Ｏ／Ｗ型乳化粒子間に水を安定して保持することができるため、離水抑制効果に優れている。 1.6. Ratio of inner aqueous phase / oil phase / outer aqueous phase In the emulsified seasoning according to this embodiment, the ratio of the inner aqueous phase, the oil phase, and the outer aqueous phase constituting the emulsified seasoning is 25 to 60:10 to 40 : 20 to 50 is preferable. According to the emulsified seasoning according to this embodiment, the ratio of the inner aqueous phase, the oil phase, and the outer aqueous phase constituting the emulsified seasoning is 25 to 60:10 to 40:20 to 50, Since water can be stably held between the W / O / W type emulsified particles constituting the emulsified seasoning, the water separation inhibiting effect is excellent.
１．７．製造方法
　本実施形態に係る乳化調味料は以下の工程により得ることができる。まず、水相（内水相）９０～３０部（好ましくは８０～４０部、より好ましくは７０部～４０部）と、油相１０～７０部（好ましくは２０～６０部、より好ましくは３０～５０部）とを乳化することによって、Ｗ／Ｏ型乳化物を調製する。次に、得られたＷ／Ｏ型乳化物１００部と、水相（外水相）２０～２４０部（好ましくは３０～１５０部、より好ましくは４０～１００部）とを乳化することにより、本実施形態に係るＷ／Ｏ／Ｗ型乳化調味料を得ることができる。なお、乳化は、ホモミキサーやコロイドミル等の一般的な乳化装置を用いて行うことができる。 1.7. Production Method The emulsified seasoning according to this embodiment can be obtained by the following steps. First, 90-30 parts (preferably 80-40 parts, more preferably 70-40 parts) of an aqueous phase (inner aqueous phase) and 10-70 parts (preferably 20-60 parts, more preferably 30 parts) of an oil phase. To 50 parts) to prepare a W / O emulsion. Next, by emulsifying 100 parts of the obtained W / O emulsion and 20 to 240 parts (preferably 30 to 150 parts, more preferably 40 to 100 parts) of an aqueous phase (outer aqueous phase), The W / O / W type emulsified seasoning according to this embodiment can be obtained. The emulsification can be performed using a general emulsification apparatus such as a homomixer or a colloid mill.
　なお、内水相は、水、食塩、食酢（醸造酢）、調味料、糖類、香辛料、着色料、着香料、増粘剤等を含んでいてもよく、このうち、食塩、調味料及び糖類を少なくとも含むことが好ましい。また、外水相は、卵黄、食塩、食酢（醸造酢）、調味料、糖類、香辛料、着色料、着香料、増粘剤等を含んでいてもよく、このうち、卵黄、調味料、糖類及び増粘剤を少なくとも含むことが好ましい。 The inner aqueous phase may contain water, salt, vinegar (brewed vinegar), seasoning, sugar, spice, coloring, flavoring, thickener, etc., among which salt, seasoning and sugar It is preferable to contain at least. The outer aqueous phase may contain egg yolk, salt, vinegar (brewed vinegar), seasoning, sugar, spice, coloring, flavoring, thickener, etc., of which egg yolk, seasoning, sugar And at least a thickener.
　本実施形態に係る乳化調味料では、内水相の食塩含有量及び外水相の食塩含有量の合計量が１～６％（好ましくは２～５％）とし、内水相の食塩含有量が０．５～４％（好ましくは０．５～３％）とし、外水相の食塩含有量が０～４％（好ましくは０～３％）とするのが好ましい。これにより、食塩総量を内水相と外水相とに分散することができる。本実施形態に係る乳化調味料を食材に使用する場合、外水相が食材と接する。通常、外水相の食塩含有量が多いほど、外水相の浸透圧が高くなり、食材からの離水が増える傾向がある。これに対して、本実施形態に係る乳化調味料によれば、食塩の総含有量を内水相と外水相とに分散させることで、食材に接する外水相の塩分量を低減することができ、外水相の浸透圧を低くすることで、食材からの離水を効果的に抑制することができる。 In the emulsified seasoning according to the present embodiment, the total amount of the salt content of the inner aqueous phase and the salt content of the outer aqueous phase is 1 to 6% (preferably 2 to 5%), and the salt content of the inner aqueous phase Is preferably 0.5 to 4% (preferably 0.5 to 3%), and the salt content of the outer aqueous phase is preferably 0 to 4% (preferably 0 to 3%). Thereby, the total amount of salt can be dispersed in the inner aqueous phase and the outer aqueous phase. When using the emulsified seasoning which concerns on this embodiment for a foodstuff, an external water phase contacts a foodstuff. Usually, the greater the salt content in the outer water phase, the higher the osmotic pressure of the outer water phase, and the tendency for water separation from the food to increase. On the other hand, according to the emulsified seasoning according to the present embodiment, the salt content of the outer aqueous phase in contact with the foodstuff is reduced by dispersing the total content of salt in the inner aqueous phase and the outer aqueous phase. And by reducing the osmotic pressure of the outer water phase, water separation from the food can be effectively suppressed.
１．８．作用効果
　本実施形態に係る乳化調味料は、食用油脂、増粘剤および食塩を含有するＷ／Ｏ／Ｗ型の乳化調味料であって、エステル化度が８０～１００％であるポリグリセリン縮合リシノレイン酸エステルを含有し、粘度が４～５００Ｐａ・ｓであり、前記食塩の含有量が１～６質量％であり、前記乳化調味料を構成するＷ／Ｏ／Ｗ型乳化粒子の平均粒子径が４～２０μｍであることにより、離水率が３０％以下であるため、食材と混合したときに、食材の食感を維持したまま、食材（特に野菜）からの離水を効果的に抑制することができる。これにより、食材の外観、食感を維持することができ、かつ、離水の抑制により、旨味成分及び食塩が水分と共に漏出するのを抑制することができるため、食材の風味を維持することができる。また、本実施形態に係る乳化調味料は、長期間（例えば２か月以上、好ましくは４ヵ月以上）の常温（１５～２５℃）保存後においても離水抑制効果を維持することができる。 1.8. Effect The emulsified seasoning according to the present embodiment is a W / O / W type emulsified seasoning containing edible fats and oils, a thickener and salt, and has a degree of esterification of 80 to 100%. An average particle diameter of W / O / W type emulsified particles comprising ricinoleic acid ester, having a viscosity of 4 to 500 Pa · s, a content of the sodium chloride of 1 to 6% by mass, and constituting the emulsified seasoning 4 to 20 μm, the water separation rate is 30% or less. Therefore, when mixed with food, it effectively suppresses water separation from food (especially vegetables) while maintaining the texture of the food. Can do. Thereby, the appearance and texture of the food can be maintained, and the flavor of the food can be maintained because the umami component and the salt can be prevented from leaking together with moisture by suppressing water separation. . In addition, the emulsified seasoning according to the present embodiment can maintain the water separation inhibiting effect even after storage at room temperature (15 to 25 ° C.) for a long period (for example, 2 months or more, preferably 4 months or more).
　本発明者は、本実施形態に係る乳化調味料に含まれるポリグリセリン縮合リシノレイン酸エステルのエステル化度によって、乳化調味料の離水抑制効果が変化することを見出した（図２）。図２は、後述する本実施例の乳化調味料に含まれるポリグリセリン縮合リシノレイン酸エステルのエステル化度と離水率との関係を示す図である。より具体的には、本発明者は、図２に示されるように、本実施形態に係る乳化調味料に含まれるポリグリセリン縮合リシノレイン酸エステルのエステル化度が３３％である場合、離水率が低く（離水抑制効果が高い）、該エステル化度が３３％を超えて約５０％に近づくにしたがって、離水率が大きくなり（離水抑制効果が低くなる）、また、該エステル化度が約５０％を超えて約７０％に近づくにしたがって、離水率がさらに高くなり（離水抑制効果が低下し）、さらに、該エステル化度が約７０％を超えると離水率が低下し（離水抑制効果が高くなる）、そして、該エステル化度が８０％～１００％である場合、離水率がきわめて低い（離水抑制効果が非常に高い）ことを見出した。 The present inventor has found that the water separation inhibitory effect of the emulsified seasoning varies depending on the degree of esterification of the polyglycerin condensed ricinoleic acid ester contained in the emulsified seasoning according to the present embodiment (FIG. 2). FIG. 2 is a diagram showing the relationship between the degree of esterification and the water separation rate of the polyglycerin-condensed ricinoleic acid ester contained in the emulsified seasoning of the present embodiment to be described later. More specifically, as shown in FIG. 2, the present inventor has a water separation rate of 33% when the degree of esterification of the polyglycerin condensed ricinoleic acid ester contained in the emulsified seasoning according to this embodiment is 33%. The water separation rate increases (the water separation inhibitory effect decreases) as the esterification degree exceeds 33% and approaches 50%, and the esterification degree is about 50%. %, The water separation rate is further increased (the water separation suppression effect is reduced), and when the degree of esterification exceeds about 70%, the water separation rate is decreased (the water separation suppression effect is increased). It was found that when the degree of esterification is 80% to 100%, the water separation rate is extremely low (the water separation inhibiting effect is very high).
　本実施形態に係る乳化調味料に含まれるポリグリセリン縮合リシノレイン酸エステルのエステル化度が８０％～１００％である場合に離水抑制効果が非常に高い原因としては、エステル化度が８０％～１００％のポリグリセリン縮合リシノレイン酸エステルを用いた場合、本実施形態に係る乳化調味料を構成するＷ／Ｏ／Ｗ型乳化粒子に含まれるＷ／Ｏ型乳化粒子の累積５０％径が１．２μｍ以下であり、かつ、累積９０％径が２μｍ以下となること）により、粒径の大きいＷ／Ｏ型乳化粒子の量が一定割合以下となり、また、Ｗ／Ｏ／Ｗ型乳化粒子の径が均一となって、Ｗ／Ｏ／Ｗ型乳化粒子間に水を安定して保持することができるため、優れた離水抑制効果を奏することができると推測される。 As the cause of the very high water separation inhibiting effect when the degree of esterification of the polyglycerin condensed ricinoleic acid ester contained in the emulsified seasoning according to this embodiment is 80% to 100%, the degree of esterification is 80% to 100%. % Of the polyglycerin condensed ricinoleic acid ester, the cumulative 50% diameter of the W / O type emulsified particles included in the W / O / W type emulsified particles constituting the emulsified seasoning according to this embodiment is 1.2 μm. And the cumulative 90% diameter is 2 μm or less), the amount of W / O-type emulsified particles having a large particle size becomes a certain ratio or less, and the diameter of the W / O / W-type emulsified particles is Since it becomes uniform and water can be stably held between the W / O / W type emulsified particles, it is presumed that an excellent water separation inhibiting effect can be achieved.
　本実施形態に係る乳化調味料は、種々の食材（例えば、野菜、果物、肉、魚、卵、豆腐、ご飯、パン、麺類、菓子、乳製品及びこれらの加工品）に使用することができるが、なかでも、水分を多く含み、離水を生じ易い食材（例えば、野菜、果物、麺類、豆腐、卵加工品、ゼリー、ヨーグルト）、特に野菜（例えば、キャベツ、レタス、白菜、きゅうり、セロリ、玉ねぎ、にんじん、コーン、大根、ごぼう、ブロッコリー、カリフラワー、トマト）、果実（例えば、りんご、みかん、パイナップル、ぶどう、いちご、キウイ、もも、梨、メロン、すいか、グレープフルーツ、アボガド、マンゴー、これらの缶詰）、麺類（例えば、マカロニ、スパゲティ、春雨、ビーフン、ペンネ、アジア麺）に使用した場合に、食感を維持したまま、離水をより効果的に抑制することができる。例えば、野菜、果物、又は麺類が、家庭又は飲食店で調製されるサラダ類及び市販のサラダ類に含まれるものである場合、サラダ類に含まれる野菜、果物、又は麺類からの離水をより効果的に抑制することができる。 The emulsified seasoning according to the present embodiment can be used for various foods (for example, vegetables, fruits, meat, fish, eggs, tofu, rice, bread, noodles, confectionery, dairy products, and processed products thereof). However, among them, ingredients that contain a lot of water and are susceptible to water separation (eg, vegetables, fruits, noodles, tofu, processed egg products, jelly, yogurt), especially vegetables (eg, cabbage, lettuce, Chinese cabbage, cucumber, celery, Onion, carrot, corn, radish, burdock, broccoli, cauliflower, tomato), fruit (eg, apple, tangerine, pineapple, grape, strawberry, kiwi, peach, pear, melon, watermelon, grapefruit, avocado, mango, these Canned), noodles (for example, macaroni, spaghetti, vermicelli, rice noodles, penne, Asian noodles), water release while maintaining the texture It can be more effectively suppressed. For example, when vegetables, fruits, or noodles are contained in salads prepared at home or restaurants and commercially available salads, water removal from vegetables, fruits, or noodles contained in salads is more effective. Can be suppressed.
　また、本実施形態に係る乳化調味料は、Ｗ／Ｏ／Ｗ型乳化粒子であって、かつ、食塩含量が１～６％であることにより、風味が良好であるのに加えて、食塩の総含有量を内水相と外水相とに分散させることで、食材に接する外水相の塩分量を低減することができ、これにより、外水相の浸透圧を低くすることによって、食材からの離水を効果的に抑制することができる。 In addition, the emulsified seasoning according to the present embodiment is a W / O / W type emulsified particle and has a salt content of 1 to 6%. By dispersing the total content in the inner water phase and the outer water phase, the salinity of the outer water phase in contact with the food can be reduced, thereby reducing the osmotic pressure of the outer water phase. The water separation from can be effectively suppressed.
１．９．サラダ
　本発明の一実施形態に係るサラダは、本実施形態に係る乳化調味料と食材とを含む。すなわち、本実施形態に係るサラダは、本実施形態に係る乳化調味料が配合されていることにより、食材からの離水を抑える効果を奏する。本実施形態に係るサラダに含まれる食材は例えば、離水を生じ易い食材である。例えば、本実施形態に係るサラダは、本実施形態に係る乳化調味料と、野菜および果物もしくはいずれか一方とを含むものであることができる。
　離水を生じ易い食材としては、例えば、きゅうり、玉ねぎ、にんじん、レタス、セロリ、キャベツ、コーン、大根、ごぼう、ブロッコリー、カリフラワー、トマト等の野菜、りんご、パイナップル、ぶどう、いちご、キウイ、もも、梨、メロン、すいか、グレープフルーツ、アボガド、マンゴー等の果実、マカロニ、スパゲティ、春雨、ビーフン、ペンネ、アジア麺等の麺類が挙げられる。
　また、これらの食材を用いた本実施形態に係るサラダとしては、例えば、野菜サラダ、ポテトサラダ、パスタサラダ、タマゴサラダ、フルーツサラダ、マカロニサラダ、コールスローサラダ、大根サラダ、ごぼうサラダ等が挙げられる。
　本実施形態に係るサラダは、通常、食材と本実施形態に係る乳化調味料とを和えて製する。本実施形態に係るサラダにおける本実施形態に係る乳化調味料の好ましい含有量は１０～９０％である。 1.9. Salad The salad which concerns on one Embodiment of this invention contains the emulsification seasoning and foodstuff which concern on this embodiment. That is, the salad which concerns on this embodiment has the effect which suppresses the water separation from a foodstuff by mix | blending the emulsification seasoning which concerns on this embodiment. The foodstuff contained in the salad which concerns on this embodiment is a foodstuff which tends to produce water separation, for example. For example, the salad according to the present embodiment can include the emulsified seasoning according to the present embodiment, and / or vegetables and / or fruits.
Examples of ingredients that easily cause water separation include cucumber, onion, carrot, lettuce, celery, cabbage, corn, radish, burdock, broccoli, cauliflower, tomato and other vegetables, apples, pineapples, grapes, strawberries, kiwi, peaches, Examples include fruits such as pears, melons, watermelons, grapefruits, avocados and mangoes, macaroni, spaghetti, vermicelli, rice noodles, penne, and Asian noodles.
Examples of the salad according to the present embodiment using these ingredients include vegetable salad, potato salad, pasta salad, egg salad, fruit salad, macaroni salad, coleslaw salad, radish salad, burdock salad and the like.
The salad according to the present embodiment is usually produced by mixing the ingredients and the emulsified seasoning according to the present embodiment. The preferable content of the emulsified seasoning according to this embodiment in the salad according to this embodiment is 10 to 90%.
２．実施例
２．１．実施例１
２．１．１．乳化調味料の調製
　下記表１の配合にて実施例１の乳化調味料を調製した。すなわち、下記表１の内水相および油相をホモミキサー（特殊機化工業製、Ｔ．Ｋ．オートホモミキサーＭＡ）にて乳化し、Ｗ／Ｏ型乳化物を調製した。次に、Ｗ／Ｏ型乳化物に下記表１の外水相を加えてミキサーで乳化した後、コロイドミルで乳化して、実施例１の乳化調味料（Ｗ／Ｏ／Ｗ型乳化粒子）を調製した。 2. Example 2.1. Example 1
2.1.1. Preparation of emulsified seasoning The emulsified seasoning of Example 1 was prepared according to the formulation shown in Table 1 below. That is, the inner water phase and the oil phase shown in Table 1 below were emulsified with a homomixer (TK Auto Homomixer MA, manufactured by Tokushu Kika Kogyo Co., Ltd.) to prepare a W / O emulsion. Next, the outer aqueous phase shown in Table 1 below was added to the W / O type emulsion and emulsified with a mixer, and then emulsified with a colloid mill to give the emulsified seasoning of Example 1 (W / O / W type emulsified particles). Was prepared.
　調製直後の乳化調味料（Ｗ／Ｏ／Ｗ型乳化粒子）の平均粒子径を、粒度分布測定装置（日機装製、粒度分布計　ＭＴ３３００ＥＸII）を用いて測定したところ、１０μｍであった。また、顕微鏡（キーエンス製、デジタルマイクロスコープ　ＶＨＸ－６００、倍率：２０００倍）により実施例１の乳化調味料を観察したところ、Ｗ／Ｏ／Ｗ型乳化物（観察試料である実施例１の乳化調味料）１００μｍ四方内に含まれる粒子径１０μｍ以上のＷ／Ｏ／Ｗ型乳化粒子において、該Ｗ／Ｏ／Ｗ型乳化粒子に含まれるＷ／Ｏ型乳化粒子のうち粒子径が３μｍを超えるものは、０個であった。 When the average particle size of the emulsified seasoning (W / O / W type emulsified particles) immediately after preparation was measured using a particle size distribution measuring device (manufactured by Nikkiso, particle size distribution meter MT3300EXII), it was 10 μm. Further, when the emulsified seasoning of Example 1 was observed with a microscope (manufactured by Keyence, digital microscope VHX-600, magnification: 2000 times), a W / O / W type emulsion (emulsification of Example 1 as an observation sample) was observed. Seasoning) In W / O / W type emulsified particles having a particle diameter of 10 μm or more contained in a 100 μm square, the particle diameter of the W / O type emulsified particles contained in the W / O / W type emulsified particles exceeds 3 μm. The thing was zero.
　実施例１の乳化調味料に用いたＷ／Ｏ型乳化物の乳化粒子径を測定したところ、平均粒子径は１．１８μｍであり、累積９０％径は１．９３μｍであった。 Measurement of the emulsified particle diameter of the W / O emulsion used in the emulsified seasoning of Example 1 revealed an average particle diameter of 1.18 μm and a cumulative 90% diameter of 1.93 μm.
２．１．２．基準調味料の調製
　上記「１．５．離水率」に記載された方法にしたがって、基準調味料５００ｇを調製した。 2.1.2. Preparation of reference seasoning In accordance with the method described in “1.5. Water separation rate”, 500 g of reference seasoning was prepared.
２．１．３．離水率の測定方法
　上記「１．５．離水率」に記載された方法にしたがって、実施例１の乳化調味料の離水率を測定した。 2.1.3. Method for measuring water separation rate The water separation rate of the emulsified seasoning of Example 1 was measured in accordance with the method described in the above "1.5. Water separation rate".
２．１．４．サラダの外観および風味の評価方法
　実施例１の乳化調味料を使用して、以下の配合でコールスローサラダを製した。具体的には、キャベツ（３ｍｍ千切り）６５ｇ、ニンジン（１ｍｍ×１ｍｍ）５ｇ、玉ねぎ（１ｍｍスライス）８ｇ、およびコーン４．５ｇと実施例１の乳化調味料１５ｇを混合してコールスローサラダを製し、それぞれのサラダをプラスチック容器に入れ、蓋をして冷蔵庫で一晩静置した。その後、サラダの外観および風味について、以下の基準で評価した。
＜サラダの外観の評価基準＞
○：サラダの調製直後とほとんど変わらない
△：サラダの調製直後と比較して、わずかに離水した
×：サラダの調製直後と比較して、大量に離水した
＜食材の風味の評価基準＞
○：サラダの調製直後とほとんど変わらない
△：サラダの調製直後と比較して、わずかに低下した
×：サラダの調製直後と比較して、大きく低下した 2.1.4. Evaluation Method of Appearance and Flavor of Salad Using the emulsified seasoning of Example 1, a coleslaw salad was prepared with the following composition. Specifically, 65 g of cabbage (3 mm chopped), 5 g of carrot (1 mm × 1 mm), 8 g of onion (1 mm slice), 4.5 g of corn and 15 g of the emulsified seasoning of Example 1 were mixed to produce a coleslaw salad. Each salad was put in a plastic container, covered and left in the refrigerator overnight. Thereafter, the appearance and flavor of the salad were evaluated according to the following criteria.
<Evaluation criteria for the appearance of salad>
○: Almost unchanged from immediately after preparation of salad Δ: Slightly separated compared to immediately after preparation of salad x: Large amount of water removed compared to immediately after preparation of salad <Evaluation criteria for flavor of ingredients>
○: Almost unchanged from immediately after salad preparation Δ: Slightly reduced compared to immediately after salad preparation ×: Significantly reduced compared to immediately after salad preparation
　後述する表１に示すように、実施例１の乳化調味料は、上記の方法にて測定された離水率が０．５％であり、優れた離水抑制効果を有することが確認された。また、実施例１および後述する実施例２ないし５の乳化調味料を２５℃にて保存した後、調製後２か月を経過した時点で離水率を再度測定したところ、同等の離水率であることが確認された。このことから、実施例１ないし５の乳化調味料は、長期間（例えば２か月以上）の常温（１５～２５℃）保存後においても離水抑制効果を維持することができることが確認された。 As shown in Table 1 described later, the emulsified seasoning of Example 1 has a water separation rate measured by the above method of 0.5%, and was confirmed to have an excellent water separation inhibiting effect. In addition, after the emulsion seasonings of Example 1 and Examples 2 to 5 described later were stored at 25 ° C., the water separation rate was measured again after 2 months from the preparation, and the water separation rate was equivalent. It was confirmed. From this, it was confirmed that the emulsified seasonings of Examples 1 to 5 can maintain the water separation inhibiting effect even after storage at room temperature (15 to 25 ° C.) for a long period (for example, 2 months or more).
２．２．実施例２
　配合比を下記表１に示されるものとした以外は、実施例１と同様の方法にて、実施例２の乳化調味料を調製した。また、後述する表１に示すように、実施例２の乳化調味料は、上記の方法にて測定された離水率が１．７％であり、優れた離水抑制効果を有することが確認された。
　調製直後の実施例２の乳化調味料（Ｗ／Ｏ／Ｗ型乳化粒子）の平均粒子径は９μｍであり、また、Ｗ／Ｏ／Ｗ型乳化物に含まれる粒子径１０μｍ以上のＷ／Ｏ／Ｗ型乳化粒子において、該Ｗ／Ｏ／Ｗ型乳化粒子に含まれるＷ／Ｏ型乳化粒子のうち粒子径が３μｍを超えるものは、３個であった。
　なお、実施例２の乳化調味料に用いたＷ／Ｏ型乳化物の乳化粒子径を測定したところ、平均粒子径は１．１μｍであり、累積９０％径は１．８μｍであった。 2.2. Example 2
An emulsified seasoning of Example 2 was prepared in the same manner as in Example 1 except that the blending ratio was as shown in Table 1 below. Moreover, as shown in Table 1 to be described later, the emulsified seasoning of Example 2 has a water separation rate measured by the above method of 1.7% and was confirmed to have an excellent water separation inhibiting effect. .
The average particle size of the emulsified seasoning (W / O / W type emulsified particles) of Example 2 immediately after preparation is 9 μm, and the W / O having a particle size of 10 μm or more contained in the W / O / W type emulsion. In the / W type emulsified particles, three of the W / O type emulsified particles contained in the W / O / W type emulsified particles had a particle diameter exceeding 3 μm.
In addition, when the emulsified particle diameter of the W / O type emulsion used for the emulsified seasoning of Example 2 was measured, the average particle diameter was 1.1 μm and the cumulative 90% diameter was 1.8 μm.
２．３．比較例１
　配合比を下表１に示されるものとした以外は、実施例１と同様の方法にて、比較例１の乳化調味料を調製した。
　調製直後の比較例１の乳化調味料（Ｗ／Ｏ／Ｗ型乳化粒子）の平均粒子径は１０μｍであり、また、Ｗ／Ｏ／Ｗ型乳化物に含まれる粒子径１０μｍ以上のＷ／Ｏ／Ｗ型乳化粒子において、該Ｗ／Ｏ／Ｗ型乳化粒子に含まれるＷ／Ｏ型乳化粒子のうち粒子径が３μｍを超えるものが、６個以上あった。
　なお、比較例１の乳化調味料に用いたＷ／Ｏ型乳化物の乳化粒子径を測定したところ、平均粒子径は１．３μｍであり、累積９０％径は２．１μｍであった。 2.3. Comparative Example 1
An emulsified seasoning of Comparative Example 1 was prepared in the same manner as in Example 1 except that the blending ratio was as shown in Table 1 below.
The average particle size of the emulsified seasoning (W / O / W type emulsified particles) of Comparative Example 1 immediately after preparation is 10 μm, and the W / O having a particle size of 10 μm or more contained in the W / O / W type emulsion. In the / W type emulsified particles, there were 6 or more W / O type emulsified particles contained in the W / O / W type emulsified particles having a particle diameter exceeding 3 μm.
In addition, when the emulsified particle diameter of the W / O emulsion used for the emulsified seasoning of Comparative Example 1 was measured, the average particle diameter was 1.3 μm, and the cumulative 90% diameter was 2.1 μm.
２．４．参考例１
　配合比を下表１に示されるものとした以外は、実施例１と同様の方法にて、参考例１の乳化調味料を調製した。
　調製直後の参考例１の乳化調味料（Ｗ／Ｏ／Ｗ型乳化粒子）の平均粒子径は９μｍであり、また、Ｗ／Ｏ／Ｗ型乳化物に含まれる粒子径１０μｍ以上のＷ／Ｏ／Ｗ型乳化粒子において、該Ｗ／Ｏ／Ｗ型乳化粒子に含まれるＷ／Ｏ型乳化粒子のうち粒子径が３μｍを超えるものは、０個であった。
　なお、参考例１の乳化調味料に用いたＷ／Ｏ型乳化物の乳化粒子径を測定したところ、平均粒子径は０．９２μｍであり、累積９０％径は１．４９μｍであった。 2.4. Reference example 1
An emulsified seasoning of Reference Example 1 was prepared in the same manner as in Example 1 except that the blending ratio was as shown in Table 1 below.
The average particle size of the emulsified seasoning (W / O / W type emulsified particles) of Reference Example 1 immediately after preparation is 9 μm, and the W / O having a particle size of 10 μm or more contained in the W / O / W type emulsion. In the / W type emulsified particles, the number of the W / O type emulsified particles contained in the W / O / W type emulsified particles was 0 when the particle diameter exceeded 3 μm.
In addition, when the emulsified particle diameter of the W / O emulsion used in the emulsified seasoning of Reference Example 1 was measured, the average particle diameter was 0.92 μm, and the cumulative 90% diameter was 1.49 μm.
２．５．参考例２
　配合比を下表１に示されるものとした以外は、実施例１と同様の方法にて、参考例２の乳化調味料を調製した。
　調製直後の参考例２の乳化調味料（Ｗ／Ｏ／Ｗ型乳化粒子）の平均粒子径は１０μｍであり、また、Ｗ／Ｏ／Ｗ型乳化物に含まれる粒子径１０μｍ以上のＷ／Ｏ／Ｗ型乳化粒子において、該Ｗ／Ｏ／Ｗ型乳化粒子に含まれるＷ／Ｏ型乳化粒子のうち粒子径が３μｍを超えるものは、５個であった。
　なお、参考例２の乳化調味料に用いたＷ／Ｏ型乳化物の乳化粒子径を測定したところ、平均粒子径は１．１２μｍであり、累積９０％径は１．７８μｍであった。 2.5. Reference example 2
An emulsified seasoning of Reference Example 2 was prepared in the same manner as in Example 1 except that the blending ratio was as shown in Table 1 below.
The average particle size of the emulsified seasoning (W / O / W type emulsified particles) of Reference Example 2 immediately after preparation is 10 μm, and the W / O having a particle size of 10 μm or more contained in the W / O / W type emulsion. In the / W type emulsified particles, among the W / O type emulsified particles contained in the W / O / W type emulsified particles, 5 particles had a particle diameter exceeding 3 μm.
In addition, when the emulsified particle diameter of the W / O emulsion used in the emulsified seasoning of Reference Example 2 was measured, the average particle diameter was 1.12 μm, and the cumulative 90% diameter was 1.78 μm.
２．６．比較例２
　下記表１に示される配合比にて、内水相を形成させずに、油相と水相とを乳化して、比較例２の乳化調味料を調製した。調製直後の比較例２の液状調味料（Ｏ／Ｗ型乳化粒子）の平均粒子径は２μｍであった。 2.6. Comparative Example 2
The emulsified seasoning of Comparative Example 2 was prepared by emulsifying the oil phase and the aqueous phase without forming the inner aqueous phase at the blending ratio shown in Table 1 below. The average particle size of the liquid seasoning (O / W type emulsified particles) of Comparative Example 2 immediately after preparation was 2 μm.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
２．７．実施例３
　配合比を下記表２に示されるものとした以外は、実施例１と同様の方法にて、実施例３の乳化調味料を調製した。
　得られた実施例３の乳化調味料の粘度は、１６０Ｐａ・ｓであった。
　調製直後の実施例３の乳化調味料（Ｗ／Ｏ／Ｗ型乳化粒子）の平均粒子径は１０μｍであり、また、Ｗ／Ｏ／Ｗ型乳化物に含まれる粒子径１０μｍ以上のＷ／Ｏ／Ｗ型乳化粒子において、該Ｗ／Ｏ／Ｗ型乳化粒子に含まれるＷ／Ｏ型乳化粒子のうち粒子径が３μｍを超えるものは、５個以下であった。
　また、実施例１と同様の方法にて離水率を測定したところ、３０％以下であった。 2.7. Example 3
An emulsified seasoning of Example 3 was prepared in the same manner as in Example 1 except that the blending ratio was as shown in Table 2 below.
The viscosity of the obtained emulsified seasoning of Example 3 was 160 Pa · s.
The average particle size of the emulsified seasoning (W / O / W type emulsified particles) of Example 3 immediately after preparation is 10 μm, and the W / O having a particle size of 10 μm or more contained in the W / O / W type emulsion. In the / W type emulsified particles, among the W / O type emulsified particles contained in the W / O / W type emulsified particles, the number of particles having a particle diameter exceeding 3 μm was 5 or less.
Moreover, when the water separation rate was measured by the method similar to Example 1, it was 30% or less.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
２．８．実施例４
　配合比を下記表３に示されるものとした以外は、実施例１と同様の方法にて、実施例４の乳化調味料を調製した。
　得られた実施例４の乳化調味料の粘度は、３００Ｐａ・ｓであった。
　調製直後の比較例１の乳化調味料（Ｗ／Ｏ／Ｗ型乳化粒子）の平均粒子径は１１μｍであり、また、Ｗ／Ｏ／Ｗ型乳化物に含まれる粒子径１０μｍ以上のＷ／Ｏ／Ｗ型乳化粒子において、該Ｗ／Ｏ／Ｗ型乳化粒子に含まれるＷ／Ｏ型乳化粒子のうち粒子径が３μｍを超えるものは、５個以下であった。
　また、実施例１と同様の方法にて離水率を測定したところ、３０％以下であった。 2.8. Example 4
An emulsified seasoning of Example 4 was prepared in the same manner as in Example 1 except that the blending ratio was as shown in Table 3 below.
The viscosity of the obtained emulsified seasoning of Example 4 was 300 Pa · s.
The average particle size of the emulsified seasoning (W / O / W type emulsified particles) of Comparative Example 1 immediately after preparation is 11 μm, and the W / O having a particle size of 10 μm or more contained in the W / O / W type emulsion. In the / W type emulsified particles, among the W / O type emulsified particles contained in the W / O / W type emulsified particles, the number of particles having a particle diameter exceeding 3 μm was 5 or less.
Moreover, when the water separation rate was measured by the method similar to Example 1, it was 30% or less.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
２．９．実施例５
　食塩を内水相のみ（実施例１において外水相の食塩配合量を０とし、内水相の食塩配合量を４．０とする）、または食塩を外水相のみ（実施例１において内水相の食塩配合量を０とし、外水相の食塩配合量を４．０とする）に配合した以外は、実施例１と同様の方法にて、２種の乳化調味料を調製した。実施例１と同様の方法にて、２種の乳化調味料を使用してコールスローサラダを製し、一晩静置してサラダの外観および風味を評価した。その結果、食塩を内水相のみに配合した乳化調味料は、外観および風味がサラダの調製直後と変わらなかった。これに対し、食塩を外水相のみに配合した乳化調味料は、サラダの調製直後と比較して、わずかに離水し、風味もわずかに低下した。 2.9. Example 5
Salt is used only for the inner aqueous phase (in Example 1, the amount of salt in the outer aqueous phase is 0, and the amount of salt in the inner aqueous phase is 4.0), or the salt is used only in the outer aqueous phase (in Example 1). Two emulsified seasonings were prepared in the same manner as in Example 1 except that the amount of salt in the aqueous phase was 0 and the amount of salt in the outer aqueous phase was 4.0). In the same manner as in Example 1, a coleslaw salad was prepared using two types of emulsified seasonings and allowed to stand overnight to evaluate the appearance and flavor of the salad. As a result, the emulsified seasoning in which sodium chloride was blended only in the inner aqueous phase did not change the appearance and flavor immediately after the preparation of the salad. On the other hand, the emulsified seasoning compounded with salt only in the outer aqueous phase slightly water-removed and the flavor slightly decreased compared to immediately after the preparation of the salad.
２．１０．実施例６
　配合比を下記表４に示されるものとした以外は、実施例１と同様の方法にて、実施例６の乳化調味料を調製した。
　得られた実施例６の乳化調味料の粘度は、７５Ｐａ・ｓであった。また、実施例１と同様の方法にて離水率を測定したところ、３０％以下であった。
　実施例１と同様の方法にて、実施例６の乳化調味料を使用してコールスローサラダを製し、一晩静置してサラダの外観および風味を評価した結果、外観および風味がサラダの調製直後と変わらなかった。 2.10. Example 6
An emulsified seasoning of Example 6 was prepared in the same manner as in Example 1 except that the blending ratio was as shown in Table 4 below.
The viscosity of the obtained emulsified seasoning of Example 6 was 75 Pa · s. Moreover, when the water separation rate was measured by the method similar to Example 1, it was 30% or less.
In the same manner as in Example 1, a coleslaw salad was prepared using the emulsified seasoning of Example 6, and was allowed to stand overnight to evaluate the appearance and flavor of the salad. It was the same as immediately after.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
２．１１．実施例７
　実施例６の乳化調味料において、キサンタンガムの配合割合を０．０５％とし、キサンタンガムの配合量の減少分は外水相の清水を増加させて補正した以外は実施例６と同様の方法にて、実施例７の乳化調味料を調製した。
　得られた実施例７の乳化調味料の粘度は、４Ｐａ・ｓであった。また、実施例１と同様の方法にて離水率を測定したところ、３０％以下であった。
　実施例１と同様の方法にて、実施例７の乳化調味料を使用してコールスローサラダを製し、一晩静置してサラダの外観および風味を評価した結果、外観および風味がサラダの調製直後と変わらなかった。 2.11. Example 7
In the emulsified seasoning of Example 6, the blending ratio of xanthan gum was set to 0.05%, and the decrease in the blending amount of xanthan gum was corrected in the same manner as in Example 6 except that it was corrected by increasing the fresh water of the outer water phase. The emulsion seasoning of Example 7 was prepared.
The viscosity of the emulsion seasoning obtained in Example 7 was 4 Pa · s. Moreover, when the water separation rate was measured by the method similar to Example 1, it was 30% or less.
In the same manner as in Example 1, a coleslaw salad was prepared using the emulsified seasoning of Example 7, and was allowed to stand overnight to evaluate the appearance and flavor of the salad. It was the same as immediately after.
２．１２．試験例１　フルーツサラダ
　実施例１の乳化調味料を使用して、以下の配合でフルーツサラダを製した。具体的には、上白糖２０ｇ、寒天９０ｇ、シロップ漬け缶詰みかん３０ｇ、シロップ漬け缶詰パインアップル３０ｇ、りんご１５ｇおよびキウイフルーツ１５ｇと実施例１の乳化調味料４５ｇを混合してフルーツサラダを製し、プラスチック容器に入れ、蓋をして冷蔵庫で一晩静置した。その後、サラダの外観および風味について評価したところ、離水は見られず、サラダの調製直後と比べて外観および風味に変化は見られなかった。 2.12. Test Example 1 Fruit Salad Using the emulsified seasoning of Example 1, a fruit salad was prepared with the following composition. Specifically, 20g of white sugar, 90g of agar, 30g of canned syrup, 30g of pineapple canned pineapple, 15g of apple and 15g of kiwifruit and 45g of the emulsified seasoning of Example 1 were mixed to produce a fruit salad. Placed in a plastic container, covered and left in the refrigerator overnight. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.
２．１３．試験例２　春雨サラダ
　実施例１の乳化調味料を使用して、以下の配合で春雨サラダを製した。具体的には、水に浸漬し、沸騰水中で１０分間加熱した春雨１５０ｇと、きゅうりの輪切り１５ｇ、ニンジンの千切り１５ｇ、スライスした玉ねぎ１５ｇ、短冊切りしたレタス１５ｇ、紫キャベツの千切り６ｇ、上白糖１．５ｇ、食塩１ｇと実施例１の乳化調味料７０ｇを混合して春雨サラダを製し、プラスチック容器に入れ、蓋をして冷蔵庫で一晩静置した。その後、サラダの外観および風味について評価したところ、離水は見られず、サラダの調製直後と比べて外観および風味に変化は見られなかった。 2.13. Test Example 2 Vermicelli Salad Using the emulsified seasoning of Example 1, vermicelli salad was prepared with the following composition. Specifically, 150 g of vermicelli soaked in water and heated in boiling water for 10 minutes, 15 g of cucumber slices, 15 g of carrots, 15 g of sliced onions, 15 g of striped lettuce, 6 g of purple cabbage, 6 g of white sugar 1.5 g, 1 g of sodium chloride and 70 g of the emulsified seasoning of Example 1 were mixed to make a vermicelli salad, put in a plastic container, covered and left in a refrigerator overnight. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.
２．１４．試験例３　マカロニサラダ
　実施例２の乳化調味料を使用して、以下の配合で春雨サラダを製した。具体的には、沸騰水中で９分間加熱したマカロニ１２０ｇと、きゅうりの輪切り１５ｇ、ニンジンの千切り１５ｇ、スライスした玉ねぎ１５ｇ、コーン１５ｇ、キャベツの千切り１５ｇ、短冊切りしたレタス１５ｇ、上白糖２ｇ、食塩２ｇと実施例２の乳化調味料３０ｇを混合してマカロニサラダを製し、プラスチック容器に入れ、蓋をして冷蔵庫で一晩静置した。その後、サラダの外観および風味について評価したところ、離水は見られず、サラダの調製直後と比べて外観および風味に変化は見られなかった。 2.14. Test Example 3 Macaroni Salad Using the emulsified seasoning of Example 2, a vermicelli salad was prepared with the following composition. Specifically, 120 g of macaroni heated in boiling water for 9 minutes, 15 g of cucumber rings, 15 g of carrots, 15 g of sliced onions, 15 g of corn, 15 g of cabbage, 15 g of striped lettuce, 2 g of white sucrose, salt 2 g and 30 g of the emulsified seasoning of Example 2 were mixed to make a macaroni salad, put in a plastic container, covered and left in a refrigerator overnight. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.
２．１５．試験例４　ポテトサラダ
　実施例２の乳化調味料を使用して、以下の配合でポテトサラダを製した。具体的には、じゃがいも１２０ｇ、きゅうりの輪切り１５ｇ、ニンジンの千切り１５ｇ、スライスした玉ねぎ１５ｇ、コーン１５ｇ、キャベツの千切り１５ｇ、短冊切りしたレタス１５ｇ、上白糖２ｇ、食塩２ｇと実施例２の乳化調味料３０ｇを混合してポテトサラダを製し、プラスチック容器に入れ、蓋をして冷蔵庫で一晩静置した。その後、サラダの外観および風味について評価したところ、離水は見られず、サラダの調製直後と比べて外観および風味に変化は見られなかった。 2.15. Test Example 4 Potato Salad Using the emulsified seasoning of Example 2, a potato salad was prepared with the following composition. Specifically, 120 g of potatoes, 15 g of cucumber slices, 15 g of carrots, 15 g of sliced onions, 15 g of corn, 15 g of shredded cabbage, 15 g of striped lettuce, 2 g of white sucrose, 2 g of salt and the emulsified seasoning of Example 2 30 g of the ingredients were mixed to make a potato salad, put in a plastic container, covered and left in the refrigerator overnight. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.
２．１６．試験例５　ごぼうサラダ
　実施例１の乳化調味料を使用して、以下の配合でごぼうサラダを製した。具体的には、加熱調味したごぼう１５０ｇ、ゆでたニンジンの千切り１５ｇ、いちょう切りしてゆでたレンコン１５ｇ、湯戻ししたひじき５ｇ、湯戻ししたきくらげの千切り５ｇ、こんにゃくの千切り５ｇ、上白糖５ｇ、食塩１．５ｇと実施例２の乳化調味料３０ｇを混合してごぼうサラダを製し、プラスチック容器に入れ、蓋をして冷蔵庫で二晩静置した。その後、サラダの外観および風味について評価したところ、離水は見られず、サラダの調製直後と比べて外観および風味に変化は見られなかった。 2.16. Test Example 5 Burdock Salad Using the emulsified seasoning of Example 1, Burdock Salad was prepared with the following composition. Specifically, 150g of burdock cooked with heat, 15g of boiled carrot, 15g of boiled lotus root, 5g of hijiki that has been boiled in water, 5g of chopped jellyfish that has been boiled in water, 5g of chopped konnyaku, 5g of white sugar, A burdock salad was prepared by mixing 1.5 g of sodium chloride and 30 g of the emulsified seasoning of Example 2, placed in a plastic container, covered, and left in a refrigerator for 2 nights. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.
２．１７．試験例６　かに風味サラダ
　実施例１の乳化調味料を使用して、以下の配合でかに風味サラダを製した。具体的には、かに風味かまぼこ１５０ｇ、キャベツの千切り１５０ｇ、レタスの角切り１２０ｇ、きゅうりの輪切り５０ｇ、上白糖２ｇ、食塩２ｇと実施例２の乳化調味料１２０ｇを混合してかに風味サラダを製し、プラスチック容器に入れ、蓋をして冷蔵庫で二晩静置した。その後、サラダの外観および風味について評価したところ、離水は見られず、サラダの調製直後と比べて外観および風味に変化は見られなかった。 2.17. Test Example 6 Crab Flavored Salad Using the emulsified seasoning of Example 1, a crab flavored salad was prepared with the following composition. Specifically, crab-flavored kamaboko 150 g, cabbage shredded 150 g, lettuce slicing 120 g, cucumber round slice 50 g, white saccharose 2 g, salt 2 g and the emulsified seasoning 120 g of Example 2 are mixed and crab-flavored salad. Was put in a plastic container, covered, and left in a refrigerator for 2 nights. Thereafter, the appearance and flavor of the salad were evaluated. As a result, water separation was not observed, and changes in the appearance and flavor were not observed as compared to immediately after the preparation of the salad.

Claims (8)

  1. 　食用油脂、増粘剤および食塩を含有するＷ／Ｏ／Ｗ型の乳化調味料であって、
    　エステル化度が８０～１００％であるポリグリセリン縮合リシノレイン酸エステルを含有し、
    　粘度が４～５００Ｐａ・ｓであり、
    　前記食塩の含有量が１～６質量％であり、
    　前記乳化調味料を構成するＷ／Ｏ／Ｗ型乳化粒子の平均粒子径が４～２０μｍである、乳化調味料。     W / O / W type emulsified seasoning containing edible fats and oils, thickener and salt,
    Containing a polyglycerol condensed ricinoleic acid ester having an esterification degree of 80 to 100%,
    The viscosity is 4 to 500 Pa · s,
    The salt content is 1-6% by mass,
    An emulsified seasoning wherein the average particle size of the W / O / W type emulsified particles constituting the emulsified seasoning is 4 to 20 μm.
  2. 　３０ｍｍ角のレタス６０ｇ、２ｍｍ幅の千切りキャベツ６０ｇ及び清水８ｇと前記乳化調味料４０ｇとを混合したときの離水率が、下記基準調味料に対して３０％以下である、請求項１に記載のＷ／Ｏ／Ｗ型の乳化調味料。
    　基準調味料：生卵黄１００ｇ、食酢（酸度４％）９０ｇ、清水３５ｇ、食塩１０ｇ、キサンタンガム２ｇおよびグルタミン酸ナトリウム３ｇをミキサーで均一とし水相を調製し、該水相に食用植物油脂７６０ｇを注加して粗乳化した後、コロイドミルで精乳化させて調製される     The water separation rate when mixing 30g square lettuce 60g, 2mm width shredded cabbage 60g and fresh water 8g and the emulsified seasoning 40g is 30% or less of the following standard seasoning. W / O / W type emulsified seasoning.
    Standard seasoning: 100 g of raw egg yolk, 90 g of vinegar (acidity 4%), 35 g of fresh water, 10 g of salt, 2 g of xanthan gum and 3 g of sodium glutamate were prepared with a mixer to prepare an aqueous phase, and 760 g of edible vegetable oil was added to the aqueous phase And then coarsely emulsified and then finely emulsified with a colloid mill.
  3. 　前記乳化調味料を顕微鏡で観察した際の観察試料１００μｍ四方内に含まれる粒子径１０μｍ以上のＷ／Ｏ／Ｗ型乳化粒子において、該Ｗ／Ｏ／Ｗ型乳化粒子に含まれる粒子径３μｍを超えるＷ／Ｏ型乳化粒子の数が５個以下または０個である請求項１または２に記載の乳化調味料。 In the W / O / W type emulsified particles having a particle diameter of 10 μm or more contained in an observation sample of 100 μm square when the emulsified seasoning is observed with a microscope, the particle diameter of 3 μm contained in the W / O / W type emulsified particles is The emulsified seasoning according to claim 1 or 2, wherein the number of W / O-type emulsified particles exceeds 5 or less or 0.
  4. 　前記乳化調味料を構成する該Ｗ／Ｏ／Ｗ型乳化粒子に含まれるＷ／Ｏ型乳化粒子の平均粒子径が２．５μｍ以下である、請求項１ないし３のいずれか１項に記載の乳化調味料。 The average particle diameter of the W / O type | mold emulsion particle contained in this W / O / W type | mold emulsion particle which comprises the said emulsification seasoning is 2.5 micrometers or less, The any one of Claim 1 thru | or 3 characterized by the above-mentioned. Emulsified seasoning.
  5. 　前記乳化調味料を構成する該Ｗ／Ｏ／Ｗ型乳化粒子に含まれるＷ／Ｏ型乳化粒子の累積９０％径が３μｍ以下である、請求項１ないし４のいずれか１項に記載の乳化調味料。 The emulsification according to any one of claims 1 to 4, wherein a cumulative 90% diameter of the W / O type emulsion particles contained in the W / O / W type emulsion particles constituting the emulsion seasoning is 3 µm or less. seasoning.
  6. 　前記乳化調味料を構成する内水相、油相、および外水相の割合が２５～６０：１０～４０：２０～５０である、請求項１ないし５のいずれか１項に記載の乳化調味料。 The emulsified seasoning according to any one of claims 1 to 5, wherein a ratio of the inner aqueous phase, the oil phase, and the outer aqueous phase constituting the emulsified seasoning is 25 to 60:10 to 40:20 to 50. Fee.
  7. 　卵黄をさらに含む、請求項１ないし６のいずれか１項に記載の乳化調味料。 The emulsified seasoning according to any one of claims 1 to 6, further comprising egg yolk.
  8. 　請求項１ないし７のいずれか１項に記載の乳化調味料と、野菜および果物もしくはいずれか一方とを含む、サラダ。 A salad comprising the emulsified seasoning according to any one of claims 1 to 7, and vegetables and / or fruits.
PCT/JP2012/074244 2012-09-21 2012-09-21 Emulsified seasoning WO2014045410A1 (en)

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JP2016086746A (en) * 2014-11-05 2016-05-23 キユーピー株式会社 Manufacturing method of salad
JP2016086748A (en) * 2014-11-05 2016-05-23 キユーピー株式会社 W/o/w type emulsified seasoning
JP2016086747A (en) * 2014-11-05 2016-05-23 キユーピー株式会社 W/o/w type emulsified seasoning
JP2020129994A (en) * 2019-02-14 2020-08-31 味の素株式会社 W1/o/w2 type emulsion food product

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JP2016073243A (en) * 2014-10-07 2016-05-12 日本食研ホールディングス株式会社 Seasoning liquid, food, method for producing food, drip prevention method, and method for enhancing flavor of food
JP2016086745A (en) * 2014-11-05 2016-05-23 キユーピー株式会社 salad
JP2016086746A (en) * 2014-11-05 2016-05-23 キユーピー株式会社 Manufacturing method of salad
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JP2016086747A (en) * 2014-11-05 2016-05-23 キユーピー株式会社 W/o/w type emulsified seasoning
JP2020129994A (en) * 2019-02-14 2020-08-31 味の素株式会社 W1/o/w2 type emulsion food product
JP7234676B2 (en) 2019-02-14 2023-03-08 味の素株式会社 W1/O/W2 type emulsified food

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