WO2014178138A1 - Assaisonnement en émulsion de type eau/huile/eau - Google Patents

Assaisonnement en émulsion de type eau/huile/eau Download PDF

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WO2014178138A1
WO2014178138A1 PCT/JP2013/062732 JP2013062732W WO2014178138A1 WO 2014178138 A1 WO2014178138 A1 WO 2014178138A1 JP 2013062732 W JP2013062732 W JP 2013062732W WO 2014178138 A1 WO2014178138 A1 WO 2014178138A1
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Prior art keywords
emulsified seasoning
water
phase
oil
aqueous phase
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PCT/JP2013/062732
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English (en)
Japanese (ja)
Inventor
翔太 川▲崎▼
竹内　秀和
聡 寺岡
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キユーピー株式会社
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Priority to PCT/JP2013/062732 priority Critical patent/WO2014178138A1/fr
Priority to JP2014526332A priority patent/JP5648770B1/ja
Publication of WO2014178138A1 publication Critical patent/WO2014178138A1/fr

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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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers

Definitions

  • the present invention relates to a W / O / W type emulsified seasoning.
  • Emulsion seasonings such as mayonnaise and dressings are made into W / O / W type emulsions, the amount of the inner aqueous phase is larger than the amount of the outer aqueous phase, and the amount of the acidulant in the inner aqueous phase is the same as that of the outer aqueous phase. It is known that the emulsified seasoning can be reduced in calorie by reducing the acidity by increasing the amount of acidulant, or by reducing the content of fats and oils (Patent Document 1).
  • the W / O / W type emulsion has a problem that the emulsion stability is lower than that of the O / W type emulsion.
  • the degree of esterification of the emulsifier which is preferable when enhancing the emulsion stability, and water separation from foods are suppressed. Therefore, the degree of esterification of the emulsifier considered to be preferable is contradictory. Therefore, it is difficult to enhance the emulsification stability of the W / O / W type emulsified seasoning so that it can be stored at room temperature for a long period of time, and it is difficult to sufficiently suppress water separation from foods, and it is required to make these compatible. .
  • the present invention suppresses the sourness so that the rich taste peculiar to fats and oils can be felt strongly, and the emulsion stability of the W / O / W type emulsified seasoning is improved. While raising, let it be a subject to suppress effectively the water separation from the foodstuff which uses a W / O / W type emulsified seasoning.
  • the present inventor not only reduces the amount of the outer aqueous phase relative to the amount of the inner aqueous phase, but the amount of water in the outer aqueous phase is 10 mass of the entire emulsified seasoning. If the water content in the outer aqueous phase is reduced so that the average particle size of the oil droplets dispersed in the outer aqueous phase is 10 to 25 ⁇ m, the W / O / W emulsified seasoning The sourness is suppressed and the richness is increased, and the water separation of the food when the W / O / W type emulsified seasoning is used in the food can be effectively suppressed.
  • Most of the water droplets in the inner aqueous phase contained in the droplets have a particle diameter of 3 ⁇ m or less, and the number of particles having a particle diameter exceeding 3 ⁇ m is kept within a certain range. 40-60% by mass of water, and if the inner water phase contains a thickener, water is removed by food. Even if water generated due to water separation is mixed into the outer water phase, the water can be transferred from the outer water phase to the inner water phase, and the water can be prevented from becoming watery by being retained in the inner water phase.
  • the present inventors have found that the emulsified state is very stable and can be stored and transported at room temperature, thereby completing the present invention.
  • the present invention is a W / O / W type emulsified seasoning in which oil droplets of an oil phase are dispersed in an outer aqueous phase, and water droplets of an inner aqueous phase are dispersed in the oil phase
  • / W type emulsified seasoning contains polyglycerin condensed ricinoleic acid ester, organic acid, edible fat and oil 15% by mass or more and less than 30% by mass, 1 to 6% by mass of sodium chloride
  • the inner aqueous phase contains a thickener and the outer aqueous phase contains egg yolk
  • the water content in the inner aqueous phase is 40 to 60% by mass of the W / O / W type emulsified seasoning
  • the amount of water in the outer water phase is less than 10% by weight of the W / O / W type emulsified seasoning
  • the average particle size of the oil droplets in the oil phase dispersed in the outer water phase is 10 to 25 ⁇ m, Contain
  • the present invention also provides a salad containing the above-mentioned W / O / W type emulsified seasoning and at least one of vegetables and fruits.
  • the content of edible fats and oils is as low as 15% by mass or more and less than 30% by mass, it becomes a low calorie emulsified seasoning and the material cost of the emulsified seasoning is also reduced. To do.
  • the water content in the outer aqueous phase is as low as less than 10% by mass of the W / O / W type emulsified seasoning, the taste of the W / O / W type emulsified seasoning of the present invention is suppressed from the acidity due to organic acids. The richness peculiar to fats and oils is strongly felt. Furthermore, since the amount of salt contained in the outer aqueous phase is reduced due to the small amount of water contained in the outer aqueous phase, water separation from the food when the W / O / W emulsified seasoning is applied to the food is suppressed. be able to.
  • the oil phase oil droplets dispersed in the outer aqueous phase have an average particle diameter of 10 to 25 ⁇ m, and oil phase oil droplets having a particle diameter of 10 ⁇ m or more.
  • the content of water droplets in the inner aqueous phase exceeding 3 ⁇ m in particle diameter is 5 or less or 0, and the water content in the inner aqueous phase is 40 to 60% by mass of the W / O / W type emulsified seasoning.
  • the water content in the outer aqueous phase is less than 10% by mass of the W / O / W emulsified seasoning as described above.
  • the W / O / W type emulsified seasoning of the present invention the W / O / W type emulsified state is stable and can be transported and stored at room temperature. Transport costs and storage costs can be reduced.
  • FIG. 1A is a schematic diagram of an emulsified state of the W / O / W emulsified seasoning of the present invention.
  • FIG. 1B is a schematic diagram of the W / O / W type emulsified seasoning of the present invention in a state where the inner aqueous phase retains water.
  • FIG. 2 is an explanatory diagram of a method for measuring the water separation rate.
  • parts means “parts by mass” and “%” means “mass%” unless otherwise specified.
  • FIG. 1A is a schematic diagram of a W / O / W type emulsified seasoning A of the present invention.
  • the emulsified seasoning A of the present invention has an oil phase P in which the oil droplets P of the oil phase O are dispersed in the outer water phase W2, and the water droplets Q of the inner water phase W1 are dispersed in the oil phase O. It is an O / W type emulsion.
  • the ratio of the inner aqueous phase W1, the oil phase O, and the outer aqueous phase W2 is 50 to 75: 5 to 30: 5 to 20, particularly 50 to 70:15 to 30: 5 to 15.
  • the water content in the inner water phase W1 is 40 to 60% of the emulsified seasoning A, and the water content in the outer water phase W2 is less than 10% of the emulsified seasoning A.
  • the average particle diameter of the oil droplets P of the oil phase O dispersed in W2 is 10 to 25 ⁇ m.
  • the average particle diameter of the oil droplets P of the oil phase O is a median value (median diameter) measured by a particle size distribution measuring apparatus using a laser diffraction scattering method.
  • the oil droplets P of the large oil phase O are dispersed in a small amount of the outer water phase W2, and the small inner water phase W1 is dispersed in the oil phase O.
  • the water droplets Q are dispersed at a higher density than the conventional W / O / W type emulsified seasoning.
  • a sample for microscope observation is prepared by placing a small amount of this emulsified seasoning A on a slide glass, covering the glass cover, and spreading the sample over the entire cover glass, and observing with a microscope (magnification 2000 times)
  • the number of the water droplets Q in the inner water phase exceeding 3 ⁇ m in the inner water phase is preferably 5 or less or 0 in all of the oil droplets P in the oil phase having a particle diameter of 10 ⁇ m or more contained in the 90 ⁇ m square. is there.
  • the particle diameter is 1 ⁇ m or more per oil droplet P of the oil phase having a particle diameter of 10 ⁇ m or more from the viewpoint of increasing the water retention of the inner aqueous phase W1.
  • the number of water droplets Q in the inner water phase of 3 ⁇ m or less is preferably 10 or more.
  • this emulsification stability of this emulsified seasoning A is very high, and the original emulsified state is maintained even if the emulsified seasoning A is stored at 40 ° C. for 1 week. Therefore, according to this emulsified seasoning A, it can be transported or stored at room temperature.
  • the thickener contained in the inner aqueous phase W1 greatly contributes to this emulsification stability.
  • the average particle diameter of the oil droplets P of the oil phase O dispersed in the outer aqueous phase W2 is 10 to 25 ⁇ m as described above, and can be further set to 10 to 20 ⁇ m.
  • the average particle diameter of the oil droplets P of the oil phase O dispersed in the outer water phase W2 is within the range of the above numerical value, the rich taste peculiar to fats and oils can be strongly felt, and the average in the oil phase O Since the water droplets Q of the inner aqueous phase W1 having a small particle diameter can be dispersed with high density, the water retention of the W / O / W type emulsified seasoning can be increased.
  • the average particle diameter of the water droplets Q of the inner water phase W1 dispersed in the oil phase O can be 3 ⁇ m or less, and further, the water retention of the inner water phase W1 is 2.5 ⁇ m or less, in particular, It can be 1 to 2 ⁇ m.
  • the inner aqueous phase can contain water, thickeners, organic acids, salt and other seasonings.
  • the internal water phase W1 is thickened by containing the thickener in the internal water phase W1, so when the internal water phase W1 retains the water transferred from the external water phase W2.
  • the water retention state is easily maintained.
  • moisture content of the inner water phase W1 becomes difficult to transfer to the outer water phase W2 by thickening the inner water phase W1, it prevents that the viscosity of the whole W / O / W type emulsified seasoning falls. be able to.
  • the thickener is not particularly limited as long as it is used for food, and for example, starch, gum, pectin, curdlan, pullulan, sodium alginate, carrageenan, konjac mannan and the like can be used. it can.
  • starch for example, potato starch, corn starch, tapioca starch, wheat starch, rice starch, processed starch obtained by subjecting these starches to pregelatinization, crosslinking, etc., or these starches were subjected to wet heat treatment Wet heat-treated starch.
  • the processed starch is not particularly limited as long as it is a starch that has been subjected to chemical treatment designated as a content by the Food Sanitation Law and is used for food.
  • acetylated adipic acid cross-linked starch acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, hydroxypropyl starch, phosphorylated starch, phosphoric acid Cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, and the like may be used, and one or more of these may be used.
  • the wet heat-treated starch is not particularly limited as long as it is commercially available as “wet heat-treated starch”.
  • starch particles containing water that does not gelatinize even when the starch is heated are sealed in containers.
  • starch is placed in a container, sealed and decompressed, and in the second stage, steam is introduced into the container, What was manufactured with the pressure reduction heating method etc. which humidify and heat can be used.
  • Examples of gum quality include xanthan gum, gellan gum, carrageenan, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, and silium seed gum.
  • the content of the thickener in the inner aqueous phase W1 can be 0.1 to 3% with respect to the whole emulsified seasoning A, and in particular, the emulsion stability of the W / O / W type emulsified seasoning A.
  • the water separation from foods using the W / O / W type emulsified seasoning A can be effectively suppressed, so that the content can be made 0.5 to 2%.
  • starch may be used in that the water content is easily maintained when the internal water phase W1 retains the moisture transferred from the external water phase W2.
  • Organic acids to be contained in the inner aqueous phase W1 is not particularly limited as long as it is used for edible purposes.
  • examples thereof include vinegar, acetic acid, citric acid, succinic acid, lactic acid, and gluconic acid. it can. Among these, brewing vinegar, wine vinegar, etc. can be used as vinegar.
  • the content of the organic acid in the inner aqueous phase W1 can be 0.2 to 2% with respect to the whole emulsified seasoning A, and can further be 0.5 to 1.5%.
  • the content of the organic acid is within the above range, the flavor is good, the growth of microorganisms is suppressed, the oil droplets P in the oil phase O are stabilized, and the water droplets Q in the inner aqueous phase W2 are fine. It can contribute to the conversion.
  • the mass ratio of the organic acid content of the inner aqueous phase W1 to the total amount of the organic acid is preferably 70/100 to 90/100, and more preferably 75/100 to 90 in terms of excellent texture and water separation inhibiting effect. / 100.
  • the W / O / W type emulsified seasoning A of the present invention contains 1 to 6% of salt, when the W / O / W type emulsified seasoning A is mixed with the ingredients, the ingredients are separated from water.
  • the content of sodium chloride in the inner aqueous phase W1 is preferably higher than the content of sodium chloride in the outer aqueous phase W2. Therefore, the content of sodium chloride in the inner aqueous phase W1 can be 2 to 5% with respect to the entire W / O / W type emulsified seasoning A, and can be further 2 to 4%.
  • the mass ratio of the salt content of the inner aqueous phase W1 to the total amount of salt is preferably 70/100 to 98/100.
  • the inner water phase W1 may contain sodium glutamate, sugar, etc., if necessary.
  • the water content in the inner aqueous phase W1 is 40 to 60% of the entire W / O / W type emulsified seasoning A, and can be 45 to 60% in particular.
  • the water content in the inner aqueous phase W1 is within the above range, the water droplets Q in the inner aqueous phase W1 are dispersed in a large amount in the oil phase O, and the average particle diameter of the oil droplets P in the oil phase O is increased.
  • W / O / W type emulsified seasoning because it contributes to improving the richness peculiar to fats and oils and leads to high density dispersion of water droplets Q of the inner aqueous phase W1 in the oil phase O.
  • the water retention of A is improved.
  • the outer water phase W2 contains water and egg yolk, and can further contain organic acids, thickeners, egg white, salt and other seasonings.
  • egg yolk In the outer aqueous phase W2, the egg yolk functions as an emulsifier and the like, and can stabilize the dispersion state of the oil phase O.
  • egg yolk include raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, phospholipase A1, phospholipase A2, phospholipase C, and phospholipase D.
  • one or two or more kinds of treatments such as enzyme treatment with protease, desugaring treatment with yeast or glucose oxidase, etc., decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or saccharide, etc. Is mentioned.
  • egg yolk that has been subjected to the above-mentioned enzyme treatment particularly egg yolk that has been enzyme-treated with phospholipase A1 or phospholipase A2, that is, lysed egg yolk can be mentioned.
  • the content of egg yolk in the outer aqueous phase W2 can be 1 to 10%, particularly 2 to 8% in terms of solid content with respect to the whole of the W / O / W type emulsified seasoning A.
  • the outer aqueous phase W2 can contain the organic acids described above for the inner aqueous phase W1.
  • the content of the organic acid in the outer aqueous phase W2 is preferably less than the content of the organic acid in the inner aqueous phase W1, particularly
  • the W / O / W type emulsified seasoning A can be made 0.1 to 0.5%, and further 0.2 to 0.4%.
  • the mass ratio of the organic acid content of the outer aqueous phase W2 to the total amount of the organic acid is preferably 10/100 to 30/100, more preferably 10/100 to 25 in terms of excellent texture and water separation inhibiting effect. / 100.
  • the dispersion state of the oil phase O can be stabilized.
  • a thickener the above-mentioned thickener described about the inner water phase W1 can be contained.
  • the same thickener as contained in the inner aqueous phase W1 may be contained, or a different one may be contained.
  • starch it is preferable to use starch from the viewpoint that oil droplets P of a large-diameter oil phase O can be stably dispersed in a small amount and a low water content of the outer water phase W2, and further emulsification of the W / O / W type emulsified seasoning A. It is recommended to use starch and gum in combination to improve stability.
  • the content of the thickener in the outer water phase W2 can be 0.1 to 3% with respect to the whole of the W / O / W type emulsified seasoning A, and in particular, the W / O / W type emulsified seasoning. From the point that the emulsification stability of the preparation A can be improved and even if the food using the W / O / W type emulsified seasoning is watered, it can be effectively prevented from becoming messed up by the water. 0.1 to 1.5%.
  • the egg white is a liquid raw egg white obtained by mechanically dividing an egg such as a chicken egg with a cracker and mechanically separating the egg yolk, or a product obtained by freezing, concentrating or drying the egg white, or Egg whites in various states can be used, such as those that have been frozen, concentrated or dried, or those in which the egg white that has been frozen, concentrated or dried is returned to normal liquid egg white.
  • Egg whites in various states can be used, such as those that have been frozen, concentrated or dried, or those in which the egg white that has been frozen, concentrated or dried is returned to normal liquid egg white.
  • the egg white which performed various processes such as a heat-sterilization process, a desugaring process, and a de-lysozyme process, can be used.
  • the content of egg white in the external water phase W2 can be 0.05 to 0.5% in terms of solid content with respect to the entire W / O / W type emulsified seasoning A, and 0.05 to It can be 0.2%.
  • the salt content in the outer aqueous phase W2 is the salt content in the inner aqueous phase W1 in order to prevent the ingredients from separating water.
  • the outer water phase W2 may not contain sodium chloride. Therefore, the salt content in the outer aqueous phase W2 can be 0 to 2%, more preferably 0.2 to 1% with respect to the entire W / O / W emulsified seasoning A.
  • the outer water phase W2 can contain sodium glutamate, sugar, etc., if necessary.
  • the amount of water in the external water phase W1 is less than 10% of the total weight of the W / O / W emulsified seasoning A.
  • the W / O / W type emulsified seasoning A is used for vegetables, fruits, etc.
  • a point that suppresses water separation from the ingredients when mixed with the ingredients, and a large amount of the oil phase O particles dispersed in a small amount of the outer water phase W2 having a low water content makes it possible to sufficiently feel the rich taste peculiar to fats and oils. From the point of view, it can be 4 to 9%, and further 5 to 9%.
  • the amount of water in the outer water phase W2 is the total amount of water contained in each component contained in the outer water phase W2, for example, 48% of raw egg yolk is water and 88% of raw egg white. 96% of vinegar with 4% acetic acid is water.
  • Components of the oil phase can contain edible fats and oils and polyglycerin condensed ricinoleate.
  • Edible fats and oils constitute the oil phase O.
  • the content of edible fats and oils is preferably small from the point of reducing the calorie of the W / O / W type emulsified seasoning A, but if the content of edible fats and oils is too small, the emulsification stability decreases, so that the emulsion stability From the point of reducing the calorie of the W / O / W type emulsified seasoning A while maintaining the properties, the W / O / W type emulsified seasoning A is made 15% or more and less than 30%. In particular, it can be 18% or more from the viewpoint of enhancing the emulsification stability of the W / O / W type emulsified seasoning A, and can be 25% or less from the viewpoint of making the texture light and smooth.
  • Edible oils and fats include edible vegetable oils (eg, rapeseed oil, soybean oil, safflower oil, sunflower oil, corn oil, olive oil, grape seed oil, sesame oil, cottonseed oil, perilla seed oil, linseed oil), fish oil, liver oil, and further Examples include fats and oils mainly containing transesterified oils and diglycerides, and these can be used alone or in combination of two or more.
  • edible vegetable oils eg, rapeseed oil, soybean oil, safflower oil, sunflower oil, corn oil, olive oil, grape seed oil, sesame oil, cottonseed oil, perilla seed oil, linseed oil
  • fish oil liver oil
  • fats and oils mainly containing transesterified oils and diglycerides and these can be used alone or in combination of two or more.
  • Polyglycerol condensed ricinoleic acid ester functions as an emulsifier in the W / O / W type emulsified seasoning A of the present invention, and forms an oil phase O together with edible fats and oils.
  • the polyglycerin-condensed ricinoleic acid ester is not particularly limited as long as it is provided for edible use. From the viewpoint of improving emulsification stability and suppressing water separation from the foodstuff, the degree of esterification is 30%. It can be over 60% or less, in particular 31-51%. On the other hand, when the W / O / W type emulsified seasoning A of the present invention is used in a salad, the flavor of the salad is improved, and the degree of esterification is more than 80% and 100% or less, particularly from the viewpoint of suppressing water separation of the food. It can be 90% or more and 100% or less.
  • the content of the polyglycerin condensed ricinoleate in the oil phase O can be 0.1 to 5% with respect to the W / O / W type emulsified seasoning A, and in particular, the W / O / W type. 0.5% to 3% from the standpoint that the emulsification stability of the emulsified seasoning A can be improved and water separation from foods using the W / O / W type emulsified seasoning A can be effectively suppressed. Can do.
  • the degree of esterification of the polyglycerin condensed ricinoleic acid ester refers to the ratio of the condensed ricinoleic acid bonded to the polyglycerin moiety contained in the polyglycerin condensed ricinoleic acid ester. More specifically, when the average degree of polymerization of polyglycerin is n, polyglycerin has an average of (n + 2) hydroxyl groups in the molecule, so 1 to (n + 2) molecules are condensed per polyglycerin molecule. It is possible to esterify ricinoleic acid.
  • the degree of esterification is 0%, and when all the hydroxyl groups of the polyglycerin site contained in the polyglycerin-condensed ricinoleic acid ester are ester-bonded, The degree of esterification of the polyglycerol condensed ricinoleic acid ester is 100%. Since the polyglycerin condensed ricinoleic acid ester is usually composed of various degrees of esterification, the average degree of esterification is defined as the degree of esterification of the polyglycerin condensed ricinoleic acid ester.
  • the W / O / W type emulsified seasoning A of the present invention has a viscosity (25 ° C.) of 4 to 800 Pa ⁇ s.
  • the viscosity can be set to 10 to 600 Pa ⁇ s, more preferably 30 to 400 Pa ⁇ s, and more preferably 50 from the viewpoint of suppressing water separation from foods and improving the richness peculiar to fats and oils. It can be set to ⁇ 300 Pa ⁇ s.
  • the viscosity is determined based on the rotor No. when the specimen having a product temperature of 25 ° C. is measured with a BH viscometer under the condition of a rotation speed of 2 rpm and the viscosity is less than 15 Pa ⁇ s. 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.
  • the W / O / W type emulsified seasoning A of the present invention preferably has a viscosity at the time of production of 24 hours after production of 100.0% or more, and more preferably 101.0 to 180.0%. .
  • Viscosity change rate is in the range of the above value, contributing to improvement of emulsification stability of W / O / W emulsified seasonings and suppression of water separation from foods using W / O / W emulsified seasonings. can do.
  • the W / O / W type emulsified seasoning A of the present invention can suppress water separation from foods when mixed with foods such as vegetables and fruits. Specifically, 60 g of 30 mm square lettuce, 60 g of 2 mm wide shredded cabbage, 8 g of fresh water, and 40 g of emulsified seasoning were mixed, and the mixture was allowed to stand at 4 ° C. for 72 hours, and then the mass of water released from the mixture was When the ratio with respect to the mass before standing of a mixture is made into the water separation rate of an emulsification seasoning, the water separation rate of an emulsification seasoning is 85% or less with respect to the water separation rate of the reference
  • lettuce shall be 30 square mm and cabbage shall be 2 mm width in this invention.
  • a 30 mm square lettuce and a 2 mm wide cabbage for example, a piece obtained by cutting a lettuce and a cabbage using a slicer can be used.
  • Standard seasoning The standard seasoning used in the measurement of the water separation rate was prepared as follows. That is, 100 g of raw egg yolk, 90 g of vinegar (acetic acid concentration 4%), 35 g of fresh water, 10 g of salt, 2 g of xanthan gum and 3 g of sodium glutamate are mixed with a mixer (for example, Hobart Co., Ltd., tabletop Hobart mixer) to form a uniform aqueous phase. It is prepared by adding 760 g of edible vegetable oil and fat to the aqueous phase and roughly emulsifying it, and then finely emulsifying with a colloid mill. In this fine emulsification, a colloid mill is used at, for example, 3560 rpm.
  • a colloid mill is used at, for example, 3560 rpm.
  • FIG. 2 is an explanation of a method for measuring the water separation rate.
  • 60 g of lettuce 30 mm square that has been thoroughly drained, 60 g of shredded cabbage with a width of 2 mm, and 8 g of fresh water are placed in a bowl.
  • 40 g of an emulsified seasoning or a reference seasoning as a specimen is added, and the mixture is stirred with a rubber spatula for about 2 minutes to obtain a salad 1.
  • the salad 1 is filled in a cylindrical container 2 having a diameter of 5 cm in the opening (FIG. 2A), and a gauze-like plastic mesh 4 (opening: 2 mm) is placed in the opening 3 of the container 2. It is covered and fixed with a rubber band 5 (FIG.
  • Water separation rate (%) [(mass of plastic container after standing-mass of plastic container before standing) / 168 g (mass of salad before standing)] ⁇ 100
  • the water separation rate of the W / O / W type emulsified seasoning A of the present invention is usually 85% or less, particularly 80% or less, more preferably 75% or less with respect to the water separation rate of the reference seasoning.
  • the W / O / W emulsification seasoning of the present invention is excellent in emulsion stability.
  • the original emulsified state is maintained even at 40 ° C. for 1 week or at room temperature (15 to 25 ° C.) for 2 months or longer. Therefore, the W / O / W type emulsified seasoning of the present invention can transport and store products at room temperature, and can reduce distribution costs.
  • the W / O / W type emulsified seasoning of the present invention can be manufactured generally as follows. First, each component that forms the inner aqueous phase is mixed, and the aqueous phase mixture that forms the inner aqueous phase is poured into the edible oil and fat using a stirring device such as a homomixer, and the polyglycerin condensed ricinoleic acid ester is stirred.
  • a stirring device such as a homomixer
  • the aqueous solution for forming the inner aqueous phase is added to the edible oil and fat mixed with the polyglycerin condensed ricinoleic acid ester in advance, followed by pre-emulsification, and the resulting coarse emulsion (W / O) is subjected to fine emulsification in an emulsifying apparatus such as a colloid mill to obtain a W / O type emulsion.
  • each component that forms the outer aqueous phase is mixed, and the above W / O emulsion is added and stirred into the aqueous phase mixture that forms the outer aqueous phase using a stirring device such as a homomixer. To obtain a W / O / W emulsion.
  • the W / O / W type emulsified seasoning of the present invention is used for cooking such as a salad in which at least one of vegetables or fruits is emulsified, salad, fish or chicken oiled with emulsified seasoning. Can do.
  • salads can maintain their deliciousness for a long time because the W / O / W type emulsified seasoning of the present invention hardly mixes with ingredients such as vegetables and fruits even when they are mixed. . Therefore, in the present invention, at least one of a vegetable or fruit and the W / O / W type emulsified seasoning of the present invention is applied to or mixed with at least one of the vegetable or fruit and the W / O of the present invention.
  • / W-type emulsified seasoning includes salad packaged in a state of being separated by a packaging container or the like.
  • Vegetables or fruits used in the salad of the present invention include cucumbers, onions, carrots, lettuce, celery, cabbage, corn, radish, burdock, broccoli, cauliflower, tomatoes, apples, pineapples, grapes, strawberries, kiwi, Mention may be made of peaches, pears, melons, watermelons, grapefruits, avocados, mangos and other fruits.
  • the salad of the present invention may contain ingredients such as macaroni, spaghetti, vermicelli, rice noodles, penne, Asian noodles and other noodles, fish such as tuna, or chicken such as chicken.
  • Specific examples of the salad of the present invention include vegetable salad, potato salad, pasta salad, egg salad, fruit salad, macaroni salad, coleslaw salad, radish salad, burdock salad and the like.
  • Example 1 Manufacture of emulsified seasoning W / O / W type emulsified seasoning was manufactured as follows in the composition shown in Table 1. In Table 1, the ratio (%) of each blended component amount to the W / O / W type emulsified seasoning and the ratio of the water content contained in the blended component to the W / O / W type emulsified seasoning ( %)showed that.
  • each component forming the inner aqueous phase was mixed.
  • the aqueous phase mixture that forms the inner aqueous phase is poured into the edible oil and fat using a homomixer (TK Auto Homomixer MA, manufactured by Tokushu Kika Kogyo Co., Ltd.) and stirred, and polyglycerin condensed ricinoleic acid is added. Esters were also added and mixed for preliminary emulsification, and the resulting mixture was finely emulsified with a colloid mill to obtain a W / O emulsion.
  • TK Auto Homomixer MA manufactured by Tokushu Kika Kogyo Co., Ltd.
  • Example 1 After mixing each component which forms an outer water phase, the water phase mixture which forms an outer water phase using a homomixer (Toki Auto Homomixer MA made by Tokushu Kika Kogyo Co., Ltd.). A W / O / W type emulsified seasoning of Example 1 was obtained by adding and stirring the above W / O emulsion.
  • a homomixer Toki Auto Homomixer MA made by Tokushu Kika Kogyo Co., Ltd.
  • a W / O / W type emulsified seasoning of Example 1 was obtained by adding and stirring the above W / O emulsion.
  • a sample for microscope observation was prepared by placing a small amount of the W / O / W type emulsified seasoning of Example 1 on a slide glass, covering the cover glass, and spreading the sample over the entire cover glass.
  • the emulsified seasoning of Example 1 was observed with Keyence Corporation, Digital Microscope VHX-600 (magnification: 2000 times), an oil having a particle size of 10 ⁇ m or more contained in a 90 ⁇ m square of W / O / W type emulsion.
  • the number of oil droplets P in the phase was 80, and the content of water droplets Q in the inner aqueous phase having a particle diameter of more than 3 ⁇ m was 0 to 1 for the oil droplets P in the oil phase having a particle diameter of 10 ⁇ m or more. Further, in all the oil droplets P of the oil phase having a particle diameter of 10 ⁇ m or more, the number of water droplets Q of the inner water phase having a particle diameter of 1 ⁇ m or more and 3 ⁇ m or less contained therein was 10 or more.
  • xanthan gum was used as the gum, and acetylated adipic acid crosslinked starch was used as the starch.
  • locust bean gum or gellan gum was used as the gum, and hydroxypropylated phosphate crosslinked starch, acetyl as starch. Similar results were obtained when phosphorylated phosphate starch or sodium octenyl succinate starch was used. Similar results were obtained when pectin, carrageenan or alginic acid was used instead of gum or starch.
  • the content of the polyglycerin condensed ricinoleic acid ester was 1% with respect to the W / O / W type emulsified seasoning, but the content of the polyglycerin condensed ricinoleic acid ester was 0.5% or Similar results were obtained when 3% was added.
  • Example 2A, 2B, 2C As shown in Table 1, Examples 2A, 2B, and 2C were conducted in the same manner as in Example 1 except that polyglycerin-condensed ricinoleate having an esterification degree of 50%, 74%, or 100% was used. W / O / W type emulsified seasonings were manufactured, the emulsified state was observed, and the viscosity, water separation rate, storage stability, sourness and richness were evaluated. The results are shown in Table 1.
  • the average particle diameter (median diameter) of the oil droplets P of this oil phase O was in the range of 10 to 25 ⁇ m for all of the W / O / W type emulsified seasonings of Examples 2A, 2B, and 2C.
  • Example 3 As shown in Table 1, a W / O / W emulsified seasoning was produced in the same manner as in Example 1 except that the thickener blended in the inner aqueous phase and the outer aqueous phase was changed, and the emulsified state was observed. Moreover, the viscosity, the emulsified state, the water separation rate, the storage stability, the sourness and the richness were evaluated. The results are shown in Table 1.
  • the average particle diameter (median diameter) of the oil droplets P of this oil phase O was in the range of 10 to 25 ⁇ m.
  • Example 4 As shown in Table 1, the W / O / W emulsified seasoning of Example 4 was produced in the same manner as in Example 1 except that raw egg yolk was used as the egg yolk. Further, as shown in Table 1, the W / O / W type emulsified seasoning of Example 5 is produced in the same manner as in Example 1 except that egg white is not blended in the outer aqueous phase and raw egg yolk is used as the egg yolk. did.
  • the average particle diameter (median diameter) of the oil droplets P of this oil phase O was in the range of 10 to 25 ⁇ m for both of the W / O / W type emulsified seasonings of Examples 4 and 5.
  • Example 6 As shown in Table 1, a W / O / W emulsified seasoning was produced in the same manner as in Example 1 except that the amount of salt contained in the inner aqueous phase was changed, and the emulsified state was observed. The state, water separation rate, storage stability, sourness and richness were evaluated. The results are shown in Table 1.
  • the average particle diameter (median diameter) of the oil droplets P of the oil phase O was in the range of 10 to 25 ⁇ m.
  • Example 7 As shown in Table 1, a W / O / W emulsified seasoning was produced in the same manner as in Example 1 except that the amount of water in the outer aqueous phase was changed, and the viscosity, water separation rate, storage stability, sourness and richness were obtained. Evaluated. The results are shown in Table 1.
  • the average particle diameter (median diameter) of the oil droplets P of this oil phase O was in the range of 10 to 25 ⁇ m.
  • the average particle diameter (median diameter) of the oil droplets P of this oil phase O was in the range of 10 to 25 ⁇ m.
  • Example 2 The average particle diameter of the water droplets in the inner aqueous phase and the average particle diameter of the oil droplets in the oil phase are different from those in Example 1 by the same operation as in Example 1 except that the stirring conditions for preparing the W / O emulsion are changed. / O / W type emulsified seasonings were manufactured, the emulsified state was observed, and the viscosity, water separation rate, storage stability, sourness and richness were evaluated. The results are shown in Table 1.
  • the average particle diameter (median diameter) of the oil droplets P of this oil phase O was 27.7 ⁇ m.
  • Example 3 As shown in Table 1, a W / O / W emulsified seasoning was produced in the same manner as in Example 1 except that no thickener was contained in the inner aqueous phase, and the viscosity, water separation rate, storage stability, sourness and The richness was evaluated. The results are shown in Table 1. The average particle diameter (median diameter) of the oil droplets P of this oil phase O was in the range of 10 to 25 ⁇ m. In addition, since the storage stability was inferior, the water separation rate was not evaluated.
  • Examples 1, 2A, 2B and 2C show that a W / O / W emulsified seasoning can be obtained using any of the polyglycerin condensed ricinoleic acid esters having an esterification degree of 30 to 100%.
  • the degree of esterification is more than 30% and 60% or less, or 80% or more, the effect of suppressing water separation from food is high.
  • the viscosity was measured by collecting 200 g of a W / O / W emulsified seasoning in a cooking bowl, stirring with a spatula, filling the viscosity measuring cup, and measuring the viscosity. The measurement starts from 0% hydration rate, and the subsequent hydration is carried out by adding a predetermined amount of tap water, stirring, filling the viscosity measuring cup after the stirring, and measuring the viscosity. Viscosity measurements were taken.
  • a viscosity maintenance factor is a ratio of the viscosity after addition, when the viscosity before mixing tap water in Table 2 is set to 100.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

L'invention concerne un assaisonnement en émulsion (A) de type eau/huile/eau qui comprend un ester d'acide ricinoléique condensé et de polyglycérol, un acide organique, au moins 15% en masse et au plus 30% en masse d'une graisse alimentaire et 1 à 6% en masse de sel de cuisine. Une phase aqueuse interne (W1) comprend un épaississant, une phase aqueuse externe (W2) comprend du jaune d'œuf, la teneur en eau dans la phase aqueuse interne (W1) est comprise entre 40 et 60% en masse de l'assaisonnement en émulsion (A), et la teneur en eau dans la phase aqueuse externe (W2) est inférieure à 10% en masse de l'assaisonnement en émulsion (A). Le diamètre particulaire moyen d'une goutte d'huile (P) d'une phase huileuse (O) dispersée dans la phase aqueuse externe (W2), est compris entre 10 et 25µm. Cet assaisonnement en émulsion (A) comprend des gouttes d'huile (P) de la phase huileuse (O) de diamètre particulaire supérieur ou égal à 10µm, dans lesquelles des gouttes d'eau (Q) de la phase aqueuse interne (W1) de diamètre particulaire dépassant 3 µm, sont comprises au nombre de 5 ou moins ou de 0. La viscosité (à 25°C) de l'assaisonnement en émulsion (A), est comprise entre 4 et 800Pa.s. Dans cet assaisonnement en émulsion (A), l'acidité est inhibée, et le goût riche propre à la graisse est ressenti. Enfin, il est possible d'inhiber efficacement la synérèse d'un aliment mettant en œuvre l'assaisonnement en émulsion (A), du fait de sa stabilité d'émulsion élevée.
PCT/JP2013/062732 2013-05-01 2013-05-01 Assaisonnement en émulsion de type eau/huile/eau WO2014178138A1 (fr)

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JP2015177756A (ja) * 2014-03-19 2015-10-08 日清オイリオグループ株式会社 液状調味料
JP2016073243A (ja) * 2014-10-07 2016-05-12 日本食研ホールディングス株式会社 調味液、食品、食品の製造方法、ドリップ防止方法、および食品の風味向上方法
JP2016086745A (ja) * 2014-11-05 2016-05-23 キユーピー株式会社 サラダ
JP2016086746A (ja) * 2014-11-05 2016-05-23 キユーピー株式会社 サラダの製造方法
JP2016174541A (ja) * 2015-03-18 2016-10-06 味の素株式会社 低油脂乳化調味料
JP2017058285A (ja) * 2015-09-17 2017-03-23 不二製油株式会社 流動状乳化食品の観察方法
WO2018168748A1 (fr) * 2017-03-13 2018-09-20 味の素株式会社 Assaisonnement émulsifié et son procédé de fabrication
WO2024071243A1 (fr) * 2022-09-28 2024-04-04 味の素株式会社 Composition pour aliments

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KR101979636B1 (ko) * 2017-10-24 2019-05-17 건국대학교 산학협력단 전복 가수분해물을 포함하는 치즈 및 그 제조 방법

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JP2015177756A (ja) * 2014-03-19 2015-10-08 日清オイリオグループ株式会社 液状調味料
JP2016073243A (ja) * 2014-10-07 2016-05-12 日本食研ホールディングス株式会社 調味液、食品、食品の製造方法、ドリップ防止方法、および食品の風味向上方法
JP2016086745A (ja) * 2014-11-05 2016-05-23 キユーピー株式会社 サラダ
JP2016086746A (ja) * 2014-11-05 2016-05-23 キユーピー株式会社 サラダの製造方法
JP2016174541A (ja) * 2015-03-18 2016-10-06 味の素株式会社 低油脂乳化調味料
JP2017058285A (ja) * 2015-09-17 2017-03-23 不二製油株式会社 流動状乳化食品の観察方法
WO2018168748A1 (fr) * 2017-03-13 2018-09-20 味の素株式会社 Assaisonnement émulsifié et son procédé de fabrication
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WO2024071243A1 (fr) * 2022-09-28 2024-04-04 味の素株式会社 Composition pour aliments

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