WO2015079577A1 - Acidic oil-in-water type emulsified seasoning - Google Patents
Acidic oil-in-water type emulsified seasoning Download PDFInfo
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- WO2015079577A1 WO2015079577A1 PCT/JP2013/082259 JP2013082259W WO2015079577A1 WO 2015079577 A1 WO2015079577 A1 WO 2015079577A1 JP 2013082259 W JP2013082259 W JP 2013082259W WO 2015079577 A1 WO2015079577 A1 WO 2015079577A1
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- acidic oil
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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
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A23L27/80—Emulsions
Definitions
- the present invention relates to an acidic oil-in-water emulsified seasoning. More specifically, the present invention relates to an acidic oil-in-water emulsified seasoning that is smooth even after being topped on a bread or the like and baked and hardly cracks or cracks.
- Acid oil-in-water type emulsified seasonings can be easily formed on a food surface such as bread, pizza, pasta, meat, vegetables, etc. by, for example, discharging from a narrow nozzle and drawing a line. By baking this with an oven, a steamer or the like, the seasoning components can be made familiar to the surface of the food, and the appearance of the food can also be improved. Conventionally, it has been proposed to use an acidic oil-in-water type emulsified seasoning for food topping, and to use a specific thickener in order to prevent oil separation and topping peeling when it is baked ( Patent Documents 1 and 2)
- the subject of the present invention relates to the provision of an acidic oil-in-water type emulsified seasoning that is unlikely to crack or crack after firing.
- the present inventors have studied the components of the acidic oil-in-water type emulsified seasoning in detail. As a result, the present inventors have unexpectedly lowered the pH to 4.0 or lower and reduced the water activity to 0. It was found that when adjusted to .90 to 0.96, cracking and cracking can be prevented in the acid oil-in-water emulsified seasoning after baking. Further, when the pH of the acidic oil-in-water emulsified seasoning is lowered, there is a concern that the taste may change drastically, or rust may be generated in the production equipment of the acidic oil-in-water emulsified seasoning or in the metal part of the container.
- non-volatile acids are used.
- the amount used is a specific ratio, the occurrence of cracks and cracks after firing can be prevented, and the occurrence of rust in production equipment is not promoted, and the acidity is suppressed and the taste is improved.
- the present invention has been completed.
- the present invention comprises 1 to 40% by mass of edible fats and oils, 30-60% by weight of moisture, Contains thickener, egg yolk, volatile acid and non-volatile acid, The mass ratio of the volatile acid content to the non-volatile acid content is 1:50 to 20: 1, The dissolved oxygen concentration is 0.1-10% O 2 , pH is 3.0-4.0, Water activity is 0.90-0.96, The viscosity (20 ° C.) is 50 Pa ⁇ s or more, An acidic oil-in-water emulsified seasoning is provided.
- the pH is as low as 3.0 to 4.0, it prevents cracks and cracks from occurring on the surface even when used for food topping and baked.
- the generation of rust is not promoted in production facilities and the like, and the acidity is suppressed and the flavor is improved.
- FIG. 1 is an explanatory photograph of a firing resistance test method.
- FIG. 2 is an explanatory photograph of evaluation criteria in the firing resistance test method.
- parts means “parts by mass” and “%” means “mass%” unless otherwise specified.
- the acidic oil-in-water emulsified seasoning of the present invention is an acidic oil-in-water emulsified seasoning such as mayonnaise, dressing, and tartar sauce containing edible fats and oils, moisture, thickener, egg yolk, and acetic acid.
- the pH is 3.0 to 4.0, which is lower than the acidic oil-in-water type emulsified seasoning used for the topping of conventional bread, pizza and the like. This low pH makes the acidic oil-in-water emulsified seasoning of the present invention particularly useful as a topping material to be baked.
- the acidic oil-in-water emulsified seasoning of the present invention contains a non-volatile acid together with a volatile acid as an acid agent, and the content of the volatile acid and the non-volatile acid is set to a specific ratio. .
- a specific ratio is set to a specific ratio.
- the pH of the acidic oil-in-water emulsified seasoning of the present invention is 3.0 or more and 4.0 or less.
- the pH to 4.0 or less, particularly 3.6 or less even if the food is used as a topping and baked in an oven or the like at 180 to 250 ° C., the topping after baking is smooth and has an appropriate fluidity. Sex can be maintained. Therefore, even if the food expands at the time of baking or an external force is applied to the food after baking, it is possible to prevent the topping after baking from cracking or cracking.
- the pH in the acidic oil-in-water type emulsified seasoning of the present invention, by setting the pH to 3.0 or more, particularly 3.2 or more, it is possible to obtain a preferable state that is difficult to be denatured by baking.
- the pH can be adjusted by adjusting the blending amount of an acid agent, a protein, a decomposition product thereof, an amino acid and the like.
- the acidic oil-in-water emulsified seasoning of the present invention has a viscosity (20 ° C.) of 50 Pa ⁇ s or more, particularly 75 Pa so as not to flow down from the food surface when applied to the food surface and heated by an oven, a steamer or the like. It is good that it is s or more, and further 100 Pa ⁇ s or more.
- the acidic oil-in-water emulsified seasoning is discharged from a narrow-neck nozzle, and the topping of the desired pattern is formed by drawing on food such as bread, and after heating the acidic oil-in-water emulsified seasoning
- the viscosity is preferably 600 Pa ⁇ s or less, and more preferably 500 Pa ⁇ s or less so that a good texture can be easily obtained when cooled.
- the viscosity is measured with a BH viscometer on an object having a product temperature of 20 ° C. under the condition of a rotation speed of 2 rpm.
- the rotor No. 4 When the viscosity is 37.5 Pa ⁇ s or more and less than 75 Pa ⁇ s, the rotor No. 4, When the viscosity is 75 Pa ⁇ s or more and less than 150 Pa ⁇ s, the rotor No. 5, When the viscosity is 150 Pa ⁇ s or more and less than 375 Pa ⁇ s, the rotor No. 6.
- the rotor No. 7 Is a value calculated from the reading one minute after the start of measurement.
- adjustment of a viscosity can be performed by adjusting compounding quantities, such as a thickener and edible fats and oils.
- a volatile acid and a non-volatile acid are used as an acid agent in order to adjust the pH to 3.0 or more and 4.0 or less, particularly 3.2 or more and 3.6 or less.
- the volatile acid refers to an inorganic acid or an organic acid that volatilizes at normal temperature and pressure, and among these organic acids, in the present invention, refers to those having 2 or less carbon chains.
- acetic acid which is a volatile acid is widely used as an acid agent in acidic oil-in-water type emulsified seasonings, but in the present invention, as a volatile acid, an organic acid such as acetic acid or propionic acid, Inorganic acids such as hydrochloric acid, chloric acid, and nitric acid can be used.
- any one of the above-mentioned volatile organic acid and volatile inorganic acid may be used, or two or more kinds may be used in appropriate combination.
- acetic acid is preferably included in the volatile acid.
- Nonvolatile acid an acid other than the volatile acid described above is used. More specifically, as the non-volatile acid, one or more organic acids such as citric acid, malic acid, phosphoric acid, lactic acid, succinic acid, fumaric acid, and gluconic acid can be used in appropriate combination. . Among these, it is preferable to use a combination of two or more non-volatile acids from the viewpoint of flavor.
- the ratio between the volatile acid content and the non-volatile acid content is from 1:50 to 20: 1 in terms of mass ratio. Even if the pH is adjusted to 4.0 or less by adjusting the ratio of the volatile acid to the non-volatile acid to 20 or less, particularly 15 or less, the metal parts such as production equipment and containers for acidic oil-in-water emulsified seasonings Rust with acid can be suppressed. On the other hand, when the ratio of the volatile acid to the non-volatile acid is smaller than 1/50, particularly when no volatile acid is contained, the flavor is deteriorated. On the other hand, if this ratio is greater than 20, rust is likely to occur in metal parts such as production equipment and containers for acidic oil-in-water emulsified seasonings. Also, when eaten, the acidity is felt strongly.
- the acidic oil-in-water emulsified seasoning of the present invention can contain edible fats and oils as the main component of the oil phase.
- the edible fats and oils are not particularly limited as long as they are various edible fats and oils used in conventional acidic oil-in-water type emulsified seasonings.
- rapeseed oil soybean oil, corn oil, safflower oil , Sunflower oil, cottonseed oil, sesame oil, rice bran oil, palm oil, palm olein, olive oil, peanut oil, palm oil, perilla oil, milk fat, beef tallow, lard, fish oil and other animal or vegetable oils or refined oils thereof, medium chain fatty acid triglycerides
- oils and fats obtained by chemical or enzymatic treatment such as transesterified oil can be used in combination of one or more.
- raw materials such as fresh cream and milk containing edible fats and oils may be blended as a raw material for producing acidic oil-in-water emulsified seasonings.
- the content of edible fats and oils is applied to the surface of the food so that it does not flow down and makes it easy to form a desired topping pattern, and from the point of improving the texture, 1% to 40%, particularly 20% to 35%.
- water is blended by using water as a raw material for producing the acidic oil-in-water emulsified seasoning, or as water contained in an acid agent, a thickener, egg yolk, etc. Is done.
- the water content is 30% or more and 60% or less.
- a thickener is mix
- the thickener include carrageenan, tamarind seed gum, locust bean gum, xanthan gum, guar gum, tara gum, cassia gum, glucomannan, gelatin, agar, gellan gum, non-gelatinized starch and the like.
- examples of non-gelatinized starch include various types of starch that are not gelatinized, such as potato starch, corn starch, tapioca starch, wheat starch, rice starch, and processed starch obtained by processing these.
- egg yolk generally used for food can be used.
- the raw egg yolk is sterilized, frozen, spray-dried or freeze-dried, etc., phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or protease, etc.
- examples include those subjected to one or two or more treatments such as enzyme treatment, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, and mixed treatment with salt or saccharide.
- 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.
- the content of egg yolk can be 0.1% or more and 5% or less (in terms of solid content).
- the yolk is preferably contained in an amount of 0.5% to 4% (in terms of solid content), and more preferably 1% to 3% (in terms of solid content).
- the acidic oil-in-water emulsified seasoning of the present invention can contain sugar as necessary.
- sugar By containing the sugar, when the acidic oil-in-water emulsified seasoning is ejected from the narrow nozzle to draw a topping pattern, the spreadability of the acidic oil-in-water emulsified seasoning is improved and the pattern becomes easy to draw.
- the water activity is reduced by the inclusion of sugar, the storage stability is improved, and the occurrence of cracks and cracks after firing can be further reduced.
- sugar examples include sucrose, fructose, sorbitol, glucose, polydextrose, and the like.
- starch used as a thickener is not included in the saccharide referred to here.
- the sugar content in the acidic oil-in-water emulsified seasoning is 3% or more and 40% or less from the viewpoint of improving the ease of drawing a pattern during topping formation and preventing the occurrence of cracks and cracks after firing.
- it is 5% or more and 30% or less, and particularly 10% or more and 30% or less.
- the acidic oil-in-water emulsified seasoning of the present invention can contain protein.
- the inclusion of protein can further reduce the occurrence of cracks and cracks after firing.
- the protein content may be 0.2% or more and 3% or less.
- the mass ratio of the sugar content to the protein content is 1 or more and 200 or less, particularly 5 or more and 50 or less, from the viewpoint of preventing the occurrence of cracks and cracks after firing.
- the acidic oil-in-water type emulsified seasoning of the present invention may contain various raw materials usually used in acidic oil-in-water type emulsified seasonings in addition to the above components as long as the effects of the present invention are not impaired. Can do. For example, various seasonings such as sodium glutamate and salt, ascorbic acid or salts thereof, antioxidants such as vitamin E, various extracts, spices such as pepper powder and pepper, protein degradation products, dice boiled eggs, pickled cucumber , Chopped vegetables such as onions and parsley.
- Water activity> In the acidic oil-in-water type emulsified seasoning of the present invention, it is preferable to appropriately adjust the blending amount of each component so that the water activity is 0.90 or more and 0.96 or less when blending the above components. By setting the water activity to 0.90 or more and 0.96 or less, particularly 0.92 or more and 0.95 or less, it is possible to prevent the occurrence of cracks and cracks after firing.
- the acidic oil-in-water type emulsified seasoning of the present invention is produced by blending the above components, the dissolved oxygen concentration is adjusted to be 0.1% O 2 or more and 10% O 2 or less. Thereby, generation
- the dissolved oxygen concentration represented by “% O 2 ” is the dissolved oxygen concentration using the oxygen partial pressure in the substance as an index. For example, in a state where oxygen is dissolved in a liquid in a 1 atm atmosphere, the oxygen partial pressure in the atmosphere is 20.9% O 2 regardless of the type of the liquid.
- the “% O 2 ” unit the dissolved oxygen concentration of the acidic oil-in-water emulsified seasoning can be expressed simply and accurately.
- the dissolved oxygen concentration can be measured using a polarographic oxygen meter (DOL-40, manufactured by Toa DKK Corporation), a fluorescent oxygen meter (OxySense, manufactured by OxySense, USA), or the like.
- DOL-40 polarographic oxygen meter
- OxySense fluorescent oxygen meter
- a known deoxygenation method can be employed.
- an inert gas such as nitrogen or argon is blown into the raw material in a tank for storing raw edible fats, vinegar, egg yolk or fresh water, or in a pipe, and the dissolved oxygen is replaced with the inert gas.
- a bubbling method a bubbling method in which an inert gas is blown into an acidic oil-in-water emulsified seasoning before filling in a container, a vacuum deaeration method that removes dissolved oxygen by reducing pressure when mixing various raw materials with a mixer, A method using an enzyme as disclosed in the above-mentioned Japanese translation of PCT publication No. 11-504963 may be adopted as appropriate.
- nitrogen is present in large quantities in the air, is relatively low in cost, and does not affect the flavor and quality of acidic oil-in-water emulsion seasonings. Is preferred.
- the method for producing the acidic oil-in-water type emulsified seasoning of the present invention can be produced by mixing the above-mentioned raw materials by a conventional method. For example, as an aqueous phase raw material, acid agent, thickener, egg yolk and seasoning are uniformly mixed at less than 70 ° C., while stirring with a mixer or the like, edible fats and oils are added as an oil phase raw material and coarsely emulsified, Next, after finely emulsifying with a colloid mill or the like, it can be filled and sealed in a bottle container or a glass container.
- each Example and a comparative example is the value measured according to the nutrition labeling standard (April 24, 2003 Ministry of Health, Labor and Welfare notification No. 176) according to the nitrogen quantitative conversion method described in the third column of the attached table 2 Calculated by
- Rust generation test ⁇ Test method After applying 5 g of mayonnaise to a tin piece (3 cm ⁇ 3 cm), placing it in a sealed container and storing it at 55 ° C. for 1 month, the state of rust generation was confirmed.
- the rust measurement method was performed as follows according to the JIS rust prevention oil evaluation method (http://www.jalos.jp/jalos/qa/articles/005-L110.htm). -Evaluation criteria A: Rust is not seen. B: Rust is observed. C: Rust is observed on more than half of the surface of the tin plate.
- (f) Baking resistance test-Test method As shown in FIG. 1, the cut
- a linear topping 3 was formed with an acidic oil-in-water type emulsified seasoning so as to cross the cut 2 in a vertical direction using a round mouthpiece with a diameter of 5 mm, and baked in an oven at 200 ° C. for 15 minutes. Subsequently, as shown in FIG. 2, the baked bread 1 was divided into two along the cut line 2, and the easiness of cutting the linear topping 3 was evaluated.
- Table 1 shows the measurement results of (b) pH, (c) water activity, (d) viscosity, (e) rust generation test, and (f) firing resistance test.
- the dissolved oxygen concentration was in the range of 0.1 to 10% O 2 .
- the acidic oil-in-water emulsified seasonings of Examples 1 to 8 in which the ratio of the volatile acid to the non-volatile acid is in the range of 1:50 to 20: 1 causes rust on the tin pieces.
- the acidic oil-in-water type emulsified seasoning of Comparative Example 3 in which the proportion of the volatile acid is larger than this easily generates rust on the tin pieces.
- the acidic oil-in-water emulsion seasonings of Examples 1 to 8 having a pH in the range of 3.0 to 4.0 and a water activity in the range of 0.90 to 0.96 are as follows. It can be seen that cracks and cracks are less likely to occur in the topping after firing. On the other hand, Comparative Example 1 with a water activity of 0.97 and Comparative Example 2 with a pH of 4.6 have inferior results of the firing resistance test, and it is understood that cracks and cracks are likely to occur in the topping after firing. .
- Example 9 In Example 1, 4.4% brewed vinegar (acetic acid 4%) and 0.01% hydrochloric acid as volatile acids, and 0.25% citric acid, 0.01% phosphoric acid and 0 lactic acid as non-volatile acids.
- An acidic oil-in-water emulsified seasoning was obtained in the same manner as in Example 1 except that 0.01% was used.
- the obtained acidic oil-in-water emulsion seasoning had a pH of 3.3 and a water activity of 0.93.
- the results of the rust generation test and the firing resistance test were both A.
- Example 10 In Example 1, an acidic oil-in-water emulsified seasoning was performed in the same manner as in Example 1 except that 0.25% citric acid, 0.01% gluconic acid, and 0.01% succinic acid were used as the non-volatile acids. I got a fee.
- the obtained acidic oil-in-water emulsified seasoning had a pH of 3.5 and a water activity of 0.93.
- the results of the rust generation test and the firing resistance test were both A.
- Example 11 In Example 1, an acidic oil-in-water emulsion seasoning was obtained in the same manner as in Example 1 except that 0.25% citric acid and 0.02% fumaric acid were used as the non-volatile acids.
- the obtained acidic oil-in-water emulsified seasoning had a pH of 3.5 and a water activity of 0.93.
- the results of the rust generation test and the firing resistance test were both A.
- Example 12 In Example 1, an acidic oil-in-water emulsified seasoning was obtained in the same manner as in Example 1 except that 20% hydrous crystalline glucose and 1% fructose were used as sugars. The obtained acidic oil-in-water emulsion seasoning had a pH of 3.5 and a water activity of 0.95. The results of the rust generation test and the firing resistance test were both A.
- Example 13 In Example 1, an acidic oil-in-water emulsified seasoning was obtained in the same manner as in Example 1 except that 20% hydrous crystalline glucose and 1% sorbitol were used as sugars. The obtained acidic oil-in-water emulsion seasoning had a pH of 3.5 and a water activity of 0.95. The results of the rust generation test and the firing resistance test were both A.
- Example 14 In Example 1, an acidic oil-in-water emulsified seasoning was obtained in the same manner as in Example 1 except that 20% hydrous crystalline glucose and 1% polydextrose were used as sugars. The obtained acidic oil-in-water emulsion seasoning had a pH of 3.5 and a water activity of 0.95. The results of the rust generation test and the firing resistance test were both A.
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Abstract
Provided is an acidic oil-in-water type emulsified seasoning to be used for topping foods, said acidic oil-in-water type emulsified seasoning being almost free from the occurrence of cracking and cleavage on the surface even after baking. The acidic oil-in-water type emulsified seasoning comprises 1-40 mass% of an edible fat or oil, 30-60 mass% of water, a thickener, egg yolk, a volatile acid and a nonvolatile acid. The acidic oil-in-water type emulsified seasoning shows a ratio of the content of the volatile acid to the content of the nonvolatile acid of 1:50-20:1, a dissolved oxygen concentration of 0.1-10% O2, a pH value of 3.0-4.0, a water activity of 0.90-0.96, and a viscosity at 20oC of 50 Pa·s or higher.
Description
本発明は、酸性水中油型乳化調味料に関する。より詳細には、パン等にトッピングして焼成した後でもなめらかで、ひび割れや亀裂が生じ難い酸性水中油型乳化調味料に関する。
The present invention relates to an acidic oil-in-water emulsified seasoning. More specifically, the present invention relates to an acidic oil-in-water emulsified seasoning that is smooth even after being topped on a bread or the like and baked and hardly cracks or cracks.
酸性水中油型乳化調味料は、パン、ピザ、パスタ、肉、野菜等の食品表面に、例えば、細口のノズルから吐出して線描きすることにより、曲線状のトッピングを形成することも容易であり、これを、オーブン、スチーマー等で焼成することにより、食品表面に調味成分をなじませることができ、また、食品の見栄えも向上させることができる。従来、酸性水中油型乳化調味料を食品のトッピングに使用し、それを焼成した場合の油分離やトッピングの剥がれを防止するために、特定の増粘剤を使用することが提案されている（特許文献１、２）
Acid oil-in-water type emulsified seasonings can be easily formed on a food surface such as bread, pizza, pasta, meat, vegetables, etc. by, for example, discharging from a narrow nozzle and drawing a line. By baking this with an oven, a steamer or the like, the seasoning components can be made familiar to the surface of the food, and the appearance of the food can also be improved. Conventionally, it has been proposed to use an acidic oil-in-water type emulsified seasoning for food topping, and to use a specific thickener in order to prevent oil separation and topping peeling when it is baked ( Patent Documents 1 and 2)
しかし、従来の酸性水中油型乳化調味料をパン、ピザ等の食品のトッピングに使用し、焼成すると、焼成時の食品の膨張や焼成後に食品を切り分けるときなどの外力により、トッピングの表面にひび割れが生じたり、亀裂が入ったりすることにより、食品の外観が損なわれる場合があった。
However, conventional acidic oil-in-water emulsified seasonings are used for topping foods such as bread and pizza, and when baked, the surface of the topping cracks due to external forces such as the expansion of the food during baking and the separation of food after baking. In some cases, the appearance of food may be impaired by the occurrence of cracks or cracks.
そこで、本発明の課題は、焼成後にひび割れや亀裂が生じ難い酸性水中油型乳化調味料の提供に関する。
Therefore, the subject of the present invention relates to the provision of an acidic oil-in-water type emulsified seasoning that is unlikely to crack or crack after firing.
本発明者等は、上述の課題を解決するために、酸性水中油型乳化調味料の成分等を詳細に検討した結果、意外にも、ｐＨを４．０以下に低下させ、水分活性を０．９０～０．９６に調整すると、焼成後の酸性水中油型乳化調味料にひび割れや亀裂が生じることを防止できることを見出した。さらに、酸性水中油型乳化調味料のｐＨを低下させると、食味が大幅に変わったり、酸性水中油型乳化調味料の製造設備や容器の金属部に錆が発生したりすることが懸念されるが、これに対しては、酸性水中油型乳化調味料の酸剤として従前より使用されている酢酸等の揮発性酸に加えて、不揮発性酸を使用し、揮発性酸と不揮発性酸の使用量を特定の割合とすると、焼成後のひび割れや亀裂の発生を防止でき、かつ、製造設備等における錆の発生が助長されず、また、酸味が抑制されて食味が向上することを見出し、本発明を完成させた。
In order to solve the above-mentioned problems, the present inventors have studied the components of the acidic oil-in-water type emulsified seasoning in detail. As a result, the present inventors have unexpectedly lowered the pH to 4.0 or lower and reduced the water activity to 0. It was found that when adjusted to .90 to 0.96, cracking and cracking can be prevented in the acid oil-in-water emulsified seasoning after baking. Further, when the pH of the acidic oil-in-water emulsified seasoning is lowered, there is a concern that the taste may change drastically, or rust may be generated in the production equipment of the acidic oil-in-water emulsified seasoning or in the metal part of the container. However, in addition to volatile acids such as acetic acid, which have been used as an acid agent for acidic oil-in-water emulsified seasonings, non-volatile acids are used. When the amount used is a specific ratio, the occurrence of cracks and cracks after firing can be prevented, and the occurrence of rust in production equipment is not promoted, and the acidity is suppressed and the taste is improved. The present invention has been completed.
すなわち、本発明は、食用油脂を１～４０質量％、
水分を３０～６０質量％、
増粘剤、卵黄、揮発性酸及び不揮発性酸を含有し、
揮発性酸の含有量と不揮発性酸の含有量との質量比が1：５０～２０：１であり、
溶存酸素濃度が０．１～１０％Ｏ2であり、
ｐＨが３．０～４．０であり、
水分活性が０．９０～０．９６であり、
粘度（２０℃）が５０Ｐａ・ｓ以上である、
酸性水中油型乳化調味料を提供する。 That is, the present invention comprises 1 to 40% by mass of edible fats and oils,
30-60% by weight of moisture,
Contains thickener, egg yolk, volatile acid and non-volatile acid,
The mass ratio of the volatile acid content to the non-volatile acid content is 1:50 to 20: 1,
The dissolved oxygen concentration is 0.1-10% O 2 ,
pH is 3.0-4.0,
Water activity is 0.90-0.96,
The viscosity (20 ° C.) is 50 Pa · s or more,
An acidic oil-in-water emulsified seasoning is provided.
水分を３０～６０質量％、
増粘剤、卵黄、揮発性酸及び不揮発性酸を含有し、
揮発性酸の含有量と不揮発性酸の含有量との質量比が1：５０～２０：１であり、
溶存酸素濃度が０．１～１０％Ｏ2であり、
ｐＨが３．０～４．０であり、
水分活性が０．９０～０．９６であり、
粘度（２０℃）が５０Ｐａ・ｓ以上である、
酸性水中油型乳化調味料を提供する。 That is, the present invention comprises 1 to 40% by mass of edible fats and oils,
30-60% by weight of moisture,
Contains thickener, egg yolk, volatile acid and non-volatile acid,
The mass ratio of the volatile acid content to the non-volatile acid content is 1:50 to 20: 1,
The dissolved oxygen concentration is 0.1-10% O 2 ,
pH is 3.0-4.0,
Water activity is 0.90-0.96,
The viscosity (20 ° C.) is 50 Pa · s or more,
An acidic oil-in-water emulsified seasoning is provided.
本発明の酸性水中油型乳化調味料によれば、ｐＨが３．０～４．０と低いので、食品のトッピングに使用し、焼成した場合でも、表面にひび割れや亀裂が発生することを防止することができ、かつｐＨが低いにも関わらず、製造設備等において錆の発生が助長されず、また、酸味が抑制されて風味が向上する。
According to the acidic oil-in-water emulsified seasoning of the present invention, since the pH is as low as 3.0 to 4.0, it prevents cracks and cracks from occurring on the surface even when used for food topping and baked. In spite of the low pH, the generation of rust is not promoted in production facilities and the like, and the acidity is suppressed and the flavor is improved.
以下、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. In the present invention, “parts” means “parts by mass” and “%” means “mass%” unless otherwise specified.
＜本発明の特徴＞
本発明の酸性水中油型乳化調味料は、食用油脂、水分、増粘剤、卵黄、及び酢酸等の揮発性酸を含有する、マヨネーズ、ドレッシング、タルタルソース等の酸性水中油型乳化調味料であるが、後述するようにｐＨが３．０～４．０であり、従前のパン、ピザ等のトッピングに使用される酸性水中油型乳化調味料よりも低い。この低ｐＨにより、本発明の酸性水中油型乳化調味料は、焼成されるトッピング材として特に有用となる。 <Features of the present invention>
The acidic oil-in-water emulsified seasoning of the present invention is an acidic oil-in-water emulsified seasoning such as mayonnaise, dressing, and tartar sauce containing edible fats and oils, moisture, thickener, egg yolk, and acetic acid. However, as will be described later, the pH is 3.0 to 4.0, which is lower than the acidic oil-in-water type emulsified seasoning used for the topping of conventional bread, pizza and the like. This low pH makes the acidic oil-in-water emulsified seasoning of the present invention particularly useful as a topping material to be baked.
本発明の酸性水中油型乳化調味料は、食用油脂、水分、増粘剤、卵黄、及び酢酸等の揮発性酸を含有する、マヨネーズ、ドレッシング、タルタルソース等の酸性水中油型乳化調味料であるが、後述するようにｐＨが３．０～４．０であり、従前のパン、ピザ等のトッピングに使用される酸性水中油型乳化調味料よりも低い。この低ｐＨにより、本発明の酸性水中油型乳化調味料は、焼成されるトッピング材として特に有用となる。 <Features of the present invention>
The acidic oil-in-water emulsified seasoning of the present invention is an acidic oil-in-water emulsified seasoning such as mayonnaise, dressing, and tartar sauce containing edible fats and oils, moisture, thickener, egg yolk, and acetic acid. However, as will be described later, the pH is 3.0 to 4.0, which is lower than the acidic oil-in-water type emulsified seasoning used for the topping of conventional bread, pizza and the like. This low pH makes the acidic oil-in-water emulsified seasoning of the present invention particularly useful as a topping material to be baked.
また、本発明の酸性水中油型乳化調味料は、酸剤として、揮発性酸と共に不揮発性酸を含有し、揮発性酸の含有量と不揮発性酸の含有量が特定の割合とされている。これにより、低ｐＨであるにもかかわらず、製造設備等において錆の発生が助長されず、また、酸味が抑制されて風味が向上したものとなる。
The acidic oil-in-water emulsified seasoning of the present invention contains a non-volatile acid together with a volatile acid as an acid agent, and the content of the volatile acid and the non-volatile acid is set to a specific ratio. . Thereby, although it is low pH, generation | occurrence | production of rust is not promoted in a manufacturing facility etc., and acidity is suppressed and a flavor improves.
＜ｐＨ＞
本発明の酸性水中油型乳化調味料のｐＨは３．０以上４．０以下である。ｐＨを４．０以下、特に３．６以下とすることにより、トッピングとして食材に使用し、その食材をオーブン等により１８０～２５０℃で焼成しても、焼成後のトッピングに滑らかさや適度な流動性を維持させることができる。そのため、焼成時に食品が膨張したり、焼成後の食品に外力などが加わったりしても、焼成後のトッピングにひび割れや亀裂が生じることを抑制することができる。 <PH>
The pH of the acidic oil-in-water emulsified seasoning of the present invention is 3.0 or more and 4.0 or less. By adjusting the pH to 4.0 or less, particularly 3.6 or less, even if the food is used as a topping and baked in an oven or the like at 180 to 250 ° C., the topping after baking is smooth and has an appropriate fluidity. Sex can be maintained. Therefore, even if the food expands at the time of baking or an external force is applied to the food after baking, it is possible to prevent the topping after baking from cracking or cracking.
本発明の酸性水中油型乳化調味料のｐＨは３．０以上４．０以下である。ｐＨを４．０以下、特に３．６以下とすることにより、トッピングとして食材に使用し、その食材をオーブン等により１８０～２５０℃で焼成しても、焼成後のトッピングに滑らかさや適度な流動性を維持させることができる。そのため、焼成時に食品が膨張したり、焼成後の食品に外力などが加わったりしても、焼成後のトッピングにひび割れや亀裂が生じることを抑制することができる。 <PH>
The pH of the acidic oil-in-water emulsified seasoning of the present invention is 3.0 or more and 4.0 or less. By adjusting the pH to 4.0 or less, particularly 3.6 or less, even if the food is used as a topping and baked in an oven or the like at 180 to 250 ° C., the topping after baking is smooth and has an appropriate fluidity. Sex can be maintained. Therefore, even if the food expands at the time of baking or an external force is applied to the food after baking, it is possible to prevent the topping after baking from cracking or cracking.
また、本発明の酸性水中油型乳化調味料ではｐＨを３．０以上、特に３．２以上とすることにより、焼成により変性しにくい好ましい状態とすることができる。
Moreover, in the acidic oil-in-water type emulsified seasoning of the present invention, by setting the pH to 3.0 or more, particularly 3.2 or more, it is possible to obtain a preferable state that is difficult to be denatured by baking.
本発明においてｐＨの調整は、酸剤、タンパク質やその分解物、アミノ酸等の配合量を調整することにより行うことができる。
In the present invention, the pH can be adjusted by adjusting the blending amount of an acid agent, a protein, a decomposition product thereof, an amino acid and the like.
＜粘度＞
本発明の酸性水中油型乳化調味料は、食品表面に塗布し、オーブン、スチーマー等で加熱した際、食品表面から流れ落ちないように、粘度（２０℃）が５０Ｐａ・ｓ以上であり、特に７５Ｐａ・ｓ以上、さらにはに１００Ｐａ・ｓ以上であるとよい。
一方、細口のノズルから酸性水中油型乳化調味料を吐出させ、パンなどの食品上に線描き等を行うことにより所望の図柄のトッピングを形成し、かつ、酸性水中油型乳化調味料を加熱後冷却したときに良好な食感を得られやすいように、前記粘度は６００Ｐａ・ｓ以下であるとよく、さらに５００Ｐａ・ｓ以下であるとよい。 <Viscosity>
The acidic oil-in-water emulsified seasoning of the present invention has a viscosity (20 ° C.) of 50 Pa · s or more, particularly 75 Pa so as not to flow down from the food surface when applied to the food surface and heated by an oven, a steamer or the like. It is good that it is s or more, and further 100 Pa · s or more.
On the other hand, the acidic oil-in-water emulsified seasoning is discharged from a narrow-neck nozzle, and the topping of the desired pattern is formed by drawing on food such as bread, and after heating the acidic oil-in-water emulsified seasoning The viscosity is preferably 600 Pa · s or less, and more preferably 500 Pa · s or less so that a good texture can be easily obtained when cooled.
本発明の酸性水中油型乳化調味料は、食品表面に塗布し、オーブン、スチーマー等で加熱した際、食品表面から流れ落ちないように、粘度（２０℃）が５０Ｐａ・ｓ以上であり、特に７５Ｐａ・ｓ以上、さらにはに１００Ｐａ・ｓ以上であるとよい。
一方、細口のノズルから酸性水中油型乳化調味料を吐出させ、パンなどの食品上に線描き等を行うことにより所望の図柄のトッピングを形成し、かつ、酸性水中油型乳化調味料を加熱後冷却したときに良好な食感を得られやすいように、前記粘度は６００Ｐａ・ｓ以下であるとよく、さらに５００Ｐａ・ｓ以下であるとよい。 <Viscosity>
The acidic oil-in-water emulsified seasoning of the present invention has a viscosity (20 ° C.) of 50 Pa · s or more, particularly 75 Pa so as not to flow down from the food surface when applied to the food surface and heated by an oven, a steamer or the like. It is good that it is s or more, and further 100 Pa · s or more.
On the other hand, the acidic oil-in-water emulsified seasoning is discharged from a narrow-neck nozzle, and the topping of the desired pattern is formed by drawing on food such as bread, and after heating the acidic oil-in-water emulsified seasoning The viscosity is preferably 600 Pa · s or less, and more preferably 500 Pa · s or less so that a good texture can be easily obtained when cooled.
ここで、粘度は、品温２０℃の被検体をＢＨ型粘度計にて、回転数２ｒｐｍの条件で、
粘度３７．５Ｐａ・ｓ以上７５Ｐａ・ｓ未満のときローターＮｏ．４、
粘度７５Ｐａ・ｓ以上１５０Ｐａ・ｓ未満のときローターＮｏ．５、
粘度１５０Ｐａ・ｓ以上３７５Ｐａ・ｓ未満のときローターＮｏ．６、
粘度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。 Here, the viscosity is measured with a BH viscometer on an object having a product temperature of 20 ° C. under the condition of a rotation speed of 2 rpm.
When the viscosity is 37.5 Pa · s or more and less than 75 Pa · s, the rotor No. 4,
When the viscosity is 75 Pa · s or more and less than 150 Pa · s, the rotor No. 5,
When the viscosity is 150 Pa · s or more and less than 375 Pa · s, the rotor No. 6.
When the viscosity is 375 Pa · s or more, the rotor No. 7
Is a value calculated from the reading one minute after the start of measurement.
粘度３７．５Ｐａ・ｓ以上７５Ｐａ・ｓ未満のときローターＮｏ．４、
粘度７５Ｐａ・ｓ以上１５０Ｐａ・ｓ未満のときローターＮｏ．５、
粘度１５０Ｐａ・ｓ以上３７５Ｐａ・ｓ未満のときローターＮｏ．６、
粘度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。 Here, the viscosity is measured with a BH viscometer on an object having a product temperature of 20 ° C. under the condition of a rotation speed of 2 rpm.
When the viscosity is 37.5 Pa · s or more and less than 75 Pa · s, the rotor No. 4,
When the viscosity is 75 Pa · s or more and less than 150 Pa · s, the rotor No. 5,
When the viscosity is 150 Pa · s or more and less than 375 Pa · s, the rotor No. 6.
When the viscosity is 375 Pa · s or more, the rotor No. 7
Is a value calculated from the reading one minute after the start of measurement.
なお、本発明において粘度の調整は、増粘剤、食用油脂等の配合量を調整することにより行うことができる。
In addition, in this invention, adjustment of a viscosity can be performed by adjusting compounding quantities, such as a thickener and edible fats and oils.
＜酸剤＞
本発明の酸性水中油型乳化調味料ではｐＨを３．０以上４．０以下、特に３．２以上３．６以下に調整するために、酸剤として揮発性酸と不揮発性酸を使用する。
ここで、揮発性酸とは、常温常圧で揮発する無機酸又は有機酸をいい、このうち有機酸については、本発明では、炭素鎖が２以下のものをいう。 <Acid agent>
In the acidic oil-in-water type emulsified seasoning of the present invention, a volatile acid and a non-volatile acid are used as an acid agent in order to adjust the pH to 3.0 or more and 4.0 or less, particularly 3.2 or more and 3.6 or less. .
Here, the volatile acid refers to an inorganic acid or an organic acid that volatilizes at normal temperature and pressure, and among these organic acids, in the present invention, refers to those having 2 or less carbon chains.
本発明の酸性水中油型乳化調味料ではｐＨを３．０以上４．０以下、特に３．２以上３．６以下に調整するために、酸剤として揮発性酸と不揮発性酸を使用する。
ここで、揮発性酸とは、常温常圧で揮発する無機酸又は有機酸をいい、このうち有機酸については、本発明では、炭素鎖が２以下のものをいう。 <Acid agent>
In the acidic oil-in-water type emulsified seasoning of the present invention, a volatile acid and a non-volatile acid are used as an acid agent in order to adjust the pH to 3.0 or more and 4.0 or less, particularly 3.2 or more and 3.6 or less. .
Here, the volatile acid refers to an inorganic acid or an organic acid that volatilizes at normal temperature and pressure, and among these organic acids, in the present invention, refers to those having 2 or less carbon chains.
＜揮発性酸＞
従来、酸性水中油型乳化調味料には、酸剤として、揮発性酸である酢酸が広く使用されているが、本発明においては、揮発性酸として、酢酸、プロピオン酸等の有機酸や、塩酸、塩素酸、硝酸の無機酸を使用することができる。 <Volatile acid>
Conventionally, acetic acid which is a volatile acid is widely used as an acid agent in acidic oil-in-water type emulsified seasonings, but in the present invention, as a volatile acid, an organic acid such as acetic acid or propionic acid, Inorganic acids such as hydrochloric acid, chloric acid, and nitric acid can be used.
従来、酸性水中油型乳化調味料には、酸剤として、揮発性酸である酢酸が広く使用されているが、本発明においては、揮発性酸として、酢酸、プロピオン酸等の有機酸や、塩酸、塩素酸、硝酸の無機酸を使用することができる。 <Volatile acid>
Conventionally, acetic acid which is a volatile acid is widely used as an acid agent in acidic oil-in-water type emulsified seasonings, but in the present invention, as a volatile acid, an organic acid such as acetic acid or propionic acid, Inorganic acids such as hydrochloric acid, chloric acid, and nitric acid can be used.
揮発性酸としては、上述の揮発性有機酸及び揮発性無機酸のいずれか１種を使用してもよく、２種以上を適宜組み合わせて使用してもよい。風味の点からは、揮発性酸には酢酸を含めることが好ましい。
As the volatile acid, any one of the above-mentioned volatile organic acid and volatile inorganic acid may be used, or two or more kinds may be used in appropriate combination. From the viewpoint of flavor, acetic acid is preferably included in the volatile acid.
＜不揮発性酸＞
不揮発性酸としては、上述の揮発性酸以外の酸を使用する。より具体的には、不揮発性酸として、クエン酸、リンゴ酸、リン酸、乳酸、コハク酸、フマル酸、グルコン酸等の有機酸の１種又は２種以上を適宜組み合わせて使用することができる。
中でも風味の点から、２種以上の不揮発性酸を組み合わせて使用することが好ましい。 <Nonvolatile acid>
As the non-volatile acid, an acid other than the volatile acid described above is used. More specifically, as the non-volatile acid, one or more organic acids such as citric acid, malic acid, phosphoric acid, lactic acid, succinic acid, fumaric acid, and gluconic acid can be used in appropriate combination. .
Among these, it is preferable to use a combination of two or more non-volatile acids from the viewpoint of flavor.
不揮発性酸としては、上述の揮発性酸以外の酸を使用する。より具体的には、不揮発性酸として、クエン酸、リンゴ酸、リン酸、乳酸、コハク酸、フマル酸、グルコン酸等の有機酸の１種又は２種以上を適宜組み合わせて使用することができる。
中でも風味の点から、２種以上の不揮発性酸を組み合わせて使用することが好ましい。 <Nonvolatile acid>
As the non-volatile acid, an acid other than the volatile acid described above is used. More specifically, as the non-volatile acid, one or more organic acids such as citric acid, malic acid, phosphoric acid, lactic acid, succinic acid, fumaric acid, and gluconic acid can be used in appropriate combination. .
Among these, it is preferable to use a combination of two or more non-volatile acids from the viewpoint of flavor.
＜揮発性酸の含有量と不揮発性酸の含有量との比＞
揮発性酸の含有量と不揮発性酸の含有量との比は、質量比で、１：５０以上２０：１以下である。不揮発性酸に対する揮発性酸の比を２０以下、特に１５以下とすることにより、ｐＨを４．０以下に調整しても、酸性水中油型乳化調味料の製造設備や容器等の金属部が酸で錆びることを抑制することができる。
これに対し、不揮発性酸に対する揮発性酸の比が１／５０よりも小さい場合、特に揮発性酸を含有しない場合には、風味が悪くなる。反対に、この比が２０よりも大きいと、酸性水中油型乳化調味料の製造設備や容器等の金属部に錆びが生じ易くなる。また、食した場合に、酸味が強く感じられるようになる。 <Ratio of volatile acid content and nonvolatile acid content>
The ratio between the volatile acid content and the non-volatile acid content is from 1:50 to 20: 1 in terms of mass ratio. Even if the pH is adjusted to 4.0 or less by adjusting the ratio of the volatile acid to the non-volatile acid to 20 or less, particularly 15 or less, the metal parts such as production equipment and containers for acidic oil-in-water emulsified seasonings Rust with acid can be suppressed.
On the other hand, when the ratio of the volatile acid to the non-volatile acid is smaller than 1/50, particularly when no volatile acid is contained, the flavor is deteriorated. On the other hand, if this ratio is greater than 20, rust is likely to occur in metal parts such as production equipment and containers for acidic oil-in-water emulsified seasonings. Also, when eaten, the acidity is felt strongly.
揮発性酸の含有量と不揮発性酸の含有量との比は、質量比で、１：５０以上２０：１以下である。不揮発性酸に対する揮発性酸の比を２０以下、特に１５以下とすることにより、ｐＨを４．０以下に調整しても、酸性水中油型乳化調味料の製造設備や容器等の金属部が酸で錆びることを抑制することができる。
これに対し、不揮発性酸に対する揮発性酸の比が１／５０よりも小さい場合、特に揮発性酸を含有しない場合には、風味が悪くなる。反対に、この比が２０よりも大きいと、酸性水中油型乳化調味料の製造設備や容器等の金属部に錆びが生じ易くなる。また、食した場合に、酸味が強く感じられるようになる。 <Ratio of volatile acid content and nonvolatile acid content>
The ratio between the volatile acid content and the non-volatile acid content is from 1:50 to 20: 1 in terms of mass ratio. Even if the pH is adjusted to 4.0 or less by adjusting the ratio of the volatile acid to the non-volatile acid to 20 or less, particularly 15 or less, the metal parts such as production equipment and containers for acidic oil-in-water emulsified seasonings Rust with acid can be suppressed.
On the other hand, when the ratio of the volatile acid to the non-volatile acid is smaller than 1/50, particularly when no volatile acid is contained, the flavor is deteriorated. On the other hand, if this ratio is greater than 20, rust is likely to occur in metal parts such as production equipment and containers for acidic oil-in-water emulsified seasonings. Also, when eaten, the acidity is felt strongly.
＜食用油脂＞
本発明の酸性水中油型乳化調味料は、油相の主成分として食用油脂を含有することができる。
食用油脂としては、従来の酸性水中油型乳化調味料で使用される種々の食用油脂であれば特に限定するものではなく、具体的には、例えば、菜種油、大豆油、コーン油、サフラワー油、ひまわり油、綿実油、ごま油、こめ油、パーム油、パームオレイン、オリーブ油、落花生油、やし油、しそ油、乳脂、牛脂、ラード、魚油等の動植物油又はこれらの精製油、中鎖脂肪酸トリグリセリド、エステル交換油のような化学的あるいは酵素処理等を施して得られる油脂等の１種又は２種以上を組み合わせて配合することができる。
また、食用油脂を酸性水中油型乳化調味料に含有させる手法としては、酸性水中油型乳化調味料の製造原料として、食用油脂を含む生クリームや牛乳等の原料を配合することによってもよい。 <Edible oils and fats>
The acidic oil-in-water emulsified seasoning of the present invention can contain edible fats and oils as the main component of the oil phase.
The edible fats and oils are not particularly limited as long as they are various edible fats and oils used in conventional acidic oil-in-water type emulsified seasonings. Specifically, for example, rapeseed oil, soybean oil, corn oil, safflower oil , Sunflower oil, cottonseed oil, sesame oil, rice bran oil, palm oil, palm olein, olive oil, peanut oil, palm oil, perilla oil, milk fat, beef tallow, lard, fish oil and other animal or vegetable oils or refined oils thereof, medium chain fatty acid triglycerides These oils and fats obtained by chemical or enzymatic treatment such as transesterified oil can be used in combination of one or more.
Moreover, as a method of including edible fats and oils in an acidic oil-in-water emulsified seasoning, raw materials such as fresh cream and milk containing edible fats and oils may be blended as a raw material for producing acidic oil-in-water emulsified seasonings.
本発明の酸性水中油型乳化調味料は、油相の主成分として食用油脂を含有することができる。
食用油脂としては、従来の酸性水中油型乳化調味料で使用される種々の食用油脂であれば特に限定するものではなく、具体的には、例えば、菜種油、大豆油、コーン油、サフラワー油、ひまわり油、綿実油、ごま油、こめ油、パーム油、パームオレイン、オリーブ油、落花生油、やし油、しそ油、乳脂、牛脂、ラード、魚油等の動植物油又はこれらの精製油、中鎖脂肪酸トリグリセリド、エステル交換油のような化学的あるいは酵素処理等を施して得られる油脂等の１種又は２種以上を組み合わせて配合することができる。
また、食用油脂を酸性水中油型乳化調味料に含有させる手法としては、酸性水中油型乳化調味料の製造原料として、食用油脂を含む生クリームや牛乳等の原料を配合することによってもよい。 <Edible oils and fats>
The acidic oil-in-water emulsified seasoning of the present invention can contain edible fats and oils as the main component of the oil phase.
The edible fats and oils are not particularly limited as long as they are various edible fats and oils used in conventional acidic oil-in-water type emulsified seasonings. Specifically, for example, rapeseed oil, soybean oil, corn oil, safflower oil , Sunflower oil, cottonseed oil, sesame oil, rice bran oil, palm oil, palm olein, olive oil, peanut oil, palm oil, perilla oil, milk fat, beef tallow, lard, fish oil and other animal or vegetable oils or refined oils thereof, medium chain fatty acid triglycerides These oils and fats obtained by chemical or enzymatic treatment such as transesterified oil can be used in combination of one or more.
Moreover, as a method of including edible fats and oils in an acidic oil-in-water emulsified seasoning, raw materials such as fresh cream and milk containing edible fats and oils may be blended as a raw material for producing acidic oil-in-water emulsified seasonings.
本発明の酸性水中油型乳化調味料において、食用油脂の含有量は、食品表面に塗布し流れ落ちないようにして所望のトッピングの図柄を形成しやすくする点、及び食感を向上させる点から、１％以上４０％以下、特に２０％以上３５％以下である。
In the acidic oil-in-water type emulsified seasoning of the present invention, the content of edible fats and oils is applied to the surface of the food so that it does not flow down and makes it easy to form a desired topping pattern, and from the point of improving the texture, 1% to 40%, particularly 20% to 35%.
＜水分＞
本発明の酸性水中油型乳化調味料において、水分は、酸性水中油型乳化調味料の製造原料として水を使用することにより、あるいは、酸剤、増粘剤、卵黄等に含まれる水分として配合される。 <Moisture>
In the acidic oil-in-water emulsified seasoning of the present invention, water is blended by using water as a raw material for producing the acidic oil-in-water emulsified seasoning, or as water contained in an acid agent, a thickener, egg yolk, etc. Is done.
本発明の酸性水中油型乳化調味料において、水分は、酸性水中油型乳化調味料の製造原料として水を使用することにより、あるいは、酸剤、増粘剤、卵黄等に含まれる水分として配合される。 <Moisture>
In the acidic oil-in-water emulsified seasoning of the present invention, water is blended by using water as a raw material for producing the acidic oil-in-water emulsified seasoning, or as water contained in an acid agent, a thickener, egg yolk, etc. Is done.
本発明の酸性水中油型乳化調味料において、水分の含有量は３０％以上６０％以下である。
In the acidic oil-in-water emulsified seasoning of the present invention, the water content is 30% or more and 60% or less.
＜増粘剤＞
増粘剤は、本発明の酸性水中油型乳化調味料の粘度（２０℃）が上述のように５０Ｐａ・ｓ以上となるよう配合される。
増粘剤としては、カラギーナン、タマリンドシードガム、ローカストビーンガム、キサンタンガム、グアーガム、タラガム、カシアガム、グルコマンナン、ゼラチン、寒天、ジェランガム、非糊化デンプン等をあげることができる。ここで、非糊化デンプンとしては、糊化していない種々のデンプン、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、米澱粉やこれらに加工処理を施した加工澱粉等をあげることができる。 <Thickener>
A thickener is mix | blended so that the viscosity (20 degreeC) of the acidic oil-in-water type emulsion seasoning of this invention may be 50 Pa.s or more as mentioned above.
Examples of the thickener include carrageenan, tamarind seed gum, locust bean gum, xanthan gum, guar gum, tara gum, cassia gum, glucomannan, gelatin, agar, gellan gum, non-gelatinized starch and the like. Here, examples of non-gelatinized starch include various types of starch that are not gelatinized, such as potato starch, corn starch, tapioca starch, wheat starch, rice starch, and processed starch obtained by processing these.
増粘剤は、本発明の酸性水中油型乳化調味料の粘度（２０℃）が上述のように５０Ｐａ・ｓ以上となるよう配合される。
増粘剤としては、カラギーナン、タマリンドシードガム、ローカストビーンガム、キサンタンガム、グアーガム、タラガム、カシアガム、グルコマンナン、ゼラチン、寒天、ジェランガム、非糊化デンプン等をあげることができる。ここで、非糊化デンプンとしては、糊化していない種々のデンプン、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、米澱粉やこれらに加工処理を施した加工澱粉等をあげることができる。 <Thickener>
A thickener is mix | blended so that the viscosity (20 degreeC) of the acidic oil-in-water type emulsion seasoning of this invention may be 50 Pa.s or more as mentioned above.
Examples of the thickener include carrageenan, tamarind seed gum, locust bean gum, xanthan gum, guar gum, tara gum, cassia gum, glucomannan, gelatin, agar, gellan gum, non-gelatinized starch and the like. Here, examples of non-gelatinized starch include various types of starch that are not gelatinized, such as potato starch, corn starch, tapioca starch, wheat starch, rice starch, and processed starch obtained by processing these.
＜卵黄＞
卵黄としては、食用として一般的に用いられている卵黄を使用することができる。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。特に、油滴の分散状態を安定化させる点から、上述の酵素処理をした卵黄、中でも、ホスフォリパーゼＡ１又はホスフォリパーゼＡ２で酵素処理した卵黄、即ちリゾ化卵黄を挙げることができる。 <Yellow>
As egg yolk, egg yolk generally used for food can be used. For example, with raw egg yolk, the raw egg yolk is sterilized, frozen, spray-dried or freeze-dried, etc., phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or protease, etc. Examples include those subjected to one or two or more treatments such as enzyme treatment, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, and mixed treatment with salt or saccharide. In particular, from the viewpoint of stabilizing the dispersion state of oil droplets, there can be 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.
卵黄としては、食用として一般的に用いられている卵黄を使用することができる。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。特に、油滴の分散状態を安定化させる点から、上述の酵素処理をした卵黄、中でも、ホスフォリパーゼＡ１又はホスフォリパーゼＡ２で酵素処理した卵黄、即ちリゾ化卵黄を挙げることができる。 <Yellow>
As egg yolk, egg yolk generally used for food can be used. For example, with raw egg yolk, the raw egg yolk is sterilized, frozen, spray-dried or freeze-dried, etc., phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or protease, etc. Examples include those subjected to one or two or more treatments such as enzyme treatment, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, and mixed treatment with salt or saccharide. In particular, from the viewpoint of stabilizing the dispersion state of oil droplets, there can be 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.
本発明の酸性水中油型乳化調味料において、卵黄の含有量は、０．１％以上５％以下（固形分換算）とすることができる。特に、ひび割れや亀裂の発生を防ぐ点から、卵黄を０．５％以上４％以下（固形分換算）含有するとよく、さらに１％以上３％以下（固形分換算）含有するとよい。
In the acidic oil-in-water emulsified seasoning of the present invention, the content of egg yolk can be 0.1% or more and 5% or less (in terms of solid content). In particular, from the viewpoint of preventing the occurrence of cracks and cracks, the yolk is preferably contained in an amount of 0.5% to 4% (in terms of solid content), and more preferably 1% to 3% (in terms of solid content).
＜糖＞
本発明の酸性水中油型乳化調味料は、必要に応じて糖を含有することができる。糖の含有により、酸性水中油型乳化調味料を細口ノズルから吐出させてトッピングの図柄を描く際に、酸性水中油型乳化調味料の展延性が向上して図柄が描きやすくなる。また、糖の含有により水分活性が低下し、保存性が向上すると共に、焼成後におけるひび割れや亀裂の発生も一層低減させることができる。 <Sugar>
The acidic oil-in-water emulsified seasoning of the present invention can contain sugar as necessary. By containing the sugar, when the acidic oil-in-water emulsified seasoning is ejected from the narrow nozzle to draw a topping pattern, the spreadability of the acidic oil-in-water emulsified seasoning is improved and the pattern becomes easy to draw. In addition, the water activity is reduced by the inclusion of sugar, the storage stability is improved, and the occurrence of cracks and cracks after firing can be further reduced.
本発明の酸性水中油型乳化調味料は、必要に応じて糖を含有することができる。糖の含有により、酸性水中油型乳化調味料を細口ノズルから吐出させてトッピングの図柄を描く際に、酸性水中油型乳化調味料の展延性が向上して図柄が描きやすくなる。また、糖の含有により水分活性が低下し、保存性が向上すると共に、焼成後におけるひび割れや亀裂の発生も一層低減させることができる。 <Sugar>
The acidic oil-in-water emulsified seasoning of the present invention can contain sugar as necessary. By containing the sugar, when the acidic oil-in-water emulsified seasoning is ejected from the narrow nozzle to draw a topping pattern, the spreadability of the acidic oil-in-water emulsified seasoning is improved and the pattern becomes easy to draw. In addition, the water activity is reduced by the inclusion of sugar, the storage stability is improved, and the occurrence of cracks and cracks after firing can be further reduced.
糖としては、例えば、スクロース、フルクトース、ソルビトール、グルコース、ポリデキストロース等が挙げられる。一方、増粘剤として用いる澱粉等は、ここでいう糖類には含まれない。
Examples of the sugar include sucrose, fructose, sorbitol, glucose, polydextrose, and the like. On the other hand, starch used as a thickener is not included in the saccharide referred to here.
酸性水中油型乳化調味料における糖の含有量は、トッピング形成時の図柄の描きやすさを向上させ、また、焼成後のひび割れや亀裂の発生を防止する点から、３％以上４０％以下が好ましく、５％以上３０％以下がより好ましく、特に、１０％以上３０％以下である。
The sugar content in the acidic oil-in-water emulsified seasoning is 3% or more and 40% or less from the viewpoint of improving the ease of drawing a pattern during topping formation and preventing the occurrence of cracks and cracks after firing. Preferably, it is 5% or more and 30% or less, and particularly 10% or more and 30% or less.
＜タンパク質＞
本発明の酸性水中油型乳化調味料は、タンパク質を含有することができる。タンパク質の含有により、焼成後におけるひび割れや亀裂の発生も一層低減させることができる。ここで、タンパク質の含有量は、０．２％以上３％以下とすることができる。 <Protein>
The acidic oil-in-water emulsified seasoning of the present invention can contain protein. The inclusion of protein can further reduce the occurrence of cracks and cracks after firing. Here, the protein content may be 0.2% or more and 3% or less.
本発明の酸性水中油型乳化調味料は、タンパク質を含有することができる。タンパク質の含有により、焼成後におけるひび割れや亀裂の発生も一層低減させることができる。ここで、タンパク質の含有量は、０．２％以上３％以下とすることができる。 <Protein>
The acidic oil-in-water emulsified seasoning of the present invention can contain protein. The inclusion of protein can further reduce the occurrence of cracks and cracks after firing. Here, the protein content may be 0.2% or more and 3% or less.
タンパク質の含有量に対する糖の含有量の質量比は、焼成後におけるひび割れや亀裂の発生を防ぐ点から、１以上２００以下、特に５以上５０以下である。
The mass ratio of the sugar content to the protein content is 1 or more and 200 or less, particularly 5 or more and 50 or less, from the viewpoint of preventing the occurrence of cracks and cracks after firing.
＜その他の成分＞
本発明の酸性水中油型乳化調味料には、本発明の効果を損なわない範囲で、上記成分のほかに酸性水中油型乳化調味料に通常用いられている各種原料を適宜選択し含有させることができる。例えば、グルタミン酸ナトリウム、食塩等の各種調味料、アスコルビン酸又はその塩、ビタミンＥ等の酸化防止剤、各種エキス、辛子粉、胡椒等の香辛料、蛋白質分解物、ダイス状のゆで卵、きゅうりのピクルス、玉ねぎ、パセリ等のみじん切りにした野菜等を挙げることができる。 <Other ingredients>
The acidic oil-in-water type emulsified seasoning of the present invention may contain various raw materials usually used in acidic oil-in-water type emulsified seasonings in addition to the above components as long as the effects of the present invention are not impaired. Can do. For example, various seasonings such as sodium glutamate and salt, ascorbic acid or salts thereof, antioxidants such as vitamin E, various extracts, spices such as pepper powder and pepper, protein degradation products, dice boiled eggs, pickled cucumber , Chopped vegetables such as onions and parsley.
本発明の酸性水中油型乳化調味料には、本発明の効果を損なわない範囲で、上記成分のほかに酸性水中油型乳化調味料に通常用いられている各種原料を適宜選択し含有させることができる。例えば、グルタミン酸ナトリウム、食塩等の各種調味料、アスコルビン酸又はその塩、ビタミンＥ等の酸化防止剤、各種エキス、辛子粉、胡椒等の香辛料、蛋白質分解物、ダイス状のゆで卵、きゅうりのピクルス、玉ねぎ、パセリ等のみじん切りにした野菜等を挙げることができる。 <Other ingredients>
The acidic oil-in-water type emulsified seasoning of the present invention may contain various raw materials usually used in acidic oil-in-water type emulsified seasonings in addition to the above components as long as the effects of the present invention are not impaired. Can do. For example, various seasonings such as sodium glutamate and salt, ascorbic acid or salts thereof, antioxidants such as vitamin E, various extracts, spices such as pepper powder and pepper, protein degradation products, dice boiled eggs, pickled cucumber , Chopped vegetables such as onions and parsley.
＜水分活性＞
本発明の酸性水中油型乳化調味料は、上述の成分を配合するにあたり、水分活性が０．９０以上０．９６以下となるように、各成分の配合量を適宜調整することが好ましい。水分活性を０．９０以上０．９６以下、特に０．９２以上０．９５以下とすることにより、焼成後におけるひび割れや亀裂の発生を防ぐことができる。 <Water activity>
In the acidic oil-in-water type emulsified seasoning of the present invention, it is preferable to appropriately adjust the blending amount of each component so that the water activity is 0.90 or more and 0.96 or less when blending the above components. By setting the water activity to 0.90 or more and 0.96 or less, particularly 0.92 or more and 0.95 or less, it is possible to prevent the occurrence of cracks and cracks after firing.
本発明の酸性水中油型乳化調味料は、上述の成分を配合するにあたり、水分活性が０．９０以上０．９６以下となるように、各成分の配合量を適宜調整することが好ましい。水分活性を０．９０以上０．９６以下、特に０．９２以上０．９５以下とすることにより、焼成後におけるひび割れや亀裂の発生を防ぐことができる。 <Water activity>
In the acidic oil-in-water type emulsified seasoning of the present invention, it is preferable to appropriately adjust the blending amount of each component so that the water activity is 0.90 or more and 0.96 or less when blending the above components. By setting the water activity to 0.90 or more and 0.96 or less, particularly 0.92 or more and 0.95 or less, it is possible to prevent the occurrence of cracks and cracks after firing.
＜溶存酸素濃度＞
本発明の酸性水中油型乳化調味料は、上述の成分を配合して製造するにあたり、溶存酸素濃度が０．１％Ｏ2以上１０％Ｏ2以下となるようにする。これにより、酸性水中油型乳化調味料の錆の発生を防止することができる。 <Dissolved oxygen concentration>
When the acidic oil-in-water type emulsified seasoning of the present invention is produced by blending the above components, the dissolved oxygen concentration is adjusted to be 0.1% O 2 or more and 10% O 2 or less. Thereby, generation | occurrence | production of the rust of an acidic oil-in-water type emulsified seasoning can be prevented.
本発明の酸性水中油型乳化調味料は、上述の成分を配合して製造するにあたり、溶存酸素濃度が０．１％Ｏ2以上１０％Ｏ2以下となるようにする。これにより、酸性水中油型乳化調味料の錆の発生を防止することができる。 <Dissolved oxygen concentration>
When the acidic oil-in-water type emulsified seasoning of the present invention is produced by blending the above components, the dissolved oxygen concentration is adjusted to be 0.1% O 2 or more and 10% O 2 or less. Thereby, generation | occurrence | production of the rust of an acidic oil-in-water type emulsified seasoning can be prevented.
「％Ｏ2」で表される溶存酸素濃度は、物質中の酸素分圧を指標とした溶存酸素濃度である。例えば、１気圧の大気中で液体に酸素が飽和状態まで溶けている状態では、液体の種類にかかわらず、大気中の酸素分圧と同じ２０．９％Ｏ２となる。「％Ｏ２」単位を用いることにより、酸性水中油型乳化調味料の溶存酸素濃度を簡便に、正確に表すことができる。
The dissolved oxygen concentration represented by “% O 2 ” is the dissolved oxygen concentration using the oxygen partial pressure in the substance as an index. For example, in a state where oxygen is dissolved in a liquid in a 1 atm atmosphere, the oxygen partial pressure in the atmosphere is 20.9% O 2 regardless of the type of the liquid. By using the “% O 2 ” unit, the dissolved oxygen concentration of the acidic oil-in-water emulsified seasoning can be expressed simply and accurately.
溶存酸素濃度は、ポーラログラフ式酸素計（東亜ディーケーケー株式会社製
ＤＯＬ－４０）、蛍光式酸素計（米国ＯｘｙＳｅｎｓｅ社製、ＯｘｙＳｅｎｓｅ １０１）等を用いて測定することができる。 The dissolved oxygen concentration can be measured using a polarographic oxygen meter (DOL-40, manufactured by Toa DKK Corporation), a fluorescent oxygen meter (OxySense, manufactured by OxySense, USA), or the like.
ＤＯＬ－４０）、蛍光式酸素計（米国ＯｘｙＳｅｎｓｅ社製、ＯｘｙＳｅｎｓｅ １０１）等を用いて測定することができる。 The dissolved oxygen concentration can be measured using a polarographic oxygen meter (DOL-40, manufactured by Toa DKK Corporation), a fluorescent oxygen meter (OxySense, manufactured by OxySense, USA), or the like.
また、酸性水中油型乳化調味料の溶存酸素濃度を上述の範囲にするためには、既知の脱酸素処理法を採用することができる。例えば、原料の食用油脂、食酢、卵黄または清水等を保存するタンクの中、あるいは配管の中において、窒素、アルゴン等の不活性ガスを原料中に吹込み、溶存酸素を不活性ガスに置換するバブリング法、同様に容器詰め前の酸性水中油型乳化調味料中に不活性ガスを吹込むバブリング法、各種原料をミキサーで混合する際に減圧して溶存酸素を除去する減圧脱気法、さらに、前記特表平１１－５０４９６３号公報に開示されているような酵素を用いる方法等を適宜採用すればよい。
Also, in order to bring the dissolved oxygen concentration of the acidic oil-in-water type emulsified seasoning into the above range, a known deoxygenation method can be employed. For example, an inert gas such as nitrogen or argon is blown into the raw material in a tank for storing raw edible fats, vinegar, egg yolk or fresh water, or in a pipe, and the dissolved oxygen is replaced with the inert gas. A bubbling method, a bubbling method in which an inert gas is blown into an acidic oil-in-water emulsified seasoning before filling in a container, a vacuum deaeration method that removes dissolved oxygen by reducing pressure when mixing various raw materials with a mixer, A method using an enzyme as disclosed in the above-mentioned Japanese translation of PCT publication No. 11-504963 may be adopted as appropriate.
尚、不活性ガスのうち窒素は、空気中に大量に存在し、比較的コストが低く、また酸性水中油型乳化調味料の風味および品質に影響を与えることがないため、不活性ガスとして特に好適である。
Of the inert gases, nitrogen is present in large quantities in the air, is relatively low in cost, and does not affect the flavor and quality of acidic oil-in-water emulsion seasonings. Is preferred.
また、製造中の酸性水中油型乳化調味料に空気中の酸素が混入しないように、密閉系の製造ラインを採用することが望ましい。
In addition, it is desirable to employ a closed production line so that oxygen in the air does not enter the acidic oil-in-water emulsion seasoning during production.
＜酸性水中油型乳化調味料の製造方法＞
本発明の酸性水中油型乳化調味料の製造方法は、上述の原料を、常法にて混合することにより製造することができる。例えば、水相原料として、酸剤、増粘剤、卵黄及び調味料を７０℃未満で均一に混合し、ミキサー等で撹拌しながら、油相原料として食用油脂を注加して粗乳化し、次にコロイドミル等で精乳化した後、ボトル容器やガラス容器などに充填密封する方法などを挙げることができる。 <Method for producing acidic oil-in-water emulsified seasoning>
The method for producing the acidic oil-in-water type emulsified seasoning of the present invention can be produced by mixing the above-mentioned raw materials by a conventional method. For example, as an aqueous phase raw material, acid agent, thickener, egg yolk and seasoning are uniformly mixed at less than 70 ° C., while stirring with a mixer or the like, edible fats and oils are added as an oil phase raw material and coarsely emulsified, Next, after finely emulsifying with a colloid mill or the like, it can be filled and sealed in a bottle container or a glass container.
本発明の酸性水中油型乳化調味料の製造方法は、上述の原料を、常法にて混合することにより製造することができる。例えば、水相原料として、酸剤、増粘剤、卵黄及び調味料を７０℃未満で均一に混合し、ミキサー等で撹拌しながら、油相原料として食用油脂を注加して粗乳化し、次にコロイドミル等で精乳化した後、ボトル容器やガラス容器などに充填密封する方法などを挙げることができる。 <Method for producing acidic oil-in-water emulsified seasoning>
The method for producing the acidic oil-in-water type emulsified seasoning of the present invention can be produced by mixing the above-mentioned raw materials by a conventional method. For example, as an aqueous phase raw material, acid agent, thickener, egg yolk and seasoning are uniformly mixed at less than 70 ° C., while stirring with a mixer or the like, edible fats and oils are added as an oil phase raw material and coarsely emulsified, Next, after finely emulsifying with a colloid mill or the like, it can be filled and sealed in a bottle container or a glass container.
以下に本発明の酸性水中油型乳化調味料について、実施例及び比較例に基づき、さらに説明する。
Hereinafter, the acidic oil-in-water emulsified seasoning of the present invention will be further described based on Examples and Comparative Examples.
実施例１～８、比較例１～３
表１の原料を用いて、仕上がり１００ｋｇの酸性水中油型乳化調味料を次のように製造した。すなわち、水相原料をミキサーで均一に混合し水相部を調製した。この際、減圧して溶存酸素を除去した。次いで、この水相部を撹拌しながら、食用油脂として菜種サラダ油を徐々に注加して粗乳化物を製した。そして、得られた粗乳化物をコロイドミルで仕上げ乳化し、２００ｍＬ容量のナイロンポリ袋に１５０ｇずつ充填密封した。 Examples 1 to 8, Comparative Examples 1 to 3
Using the raw materials of Table 1, a finished 100 kg acidic oil-in-water emulsified seasoning was produced as follows. That is, the aqueous phase material was uniformly mixed with a mixer to prepare an aqueous phase part. At this time, the dissolved oxygen was removed under reduced pressure. Next, rapeseed salad oil was gradually added as an edible fat and oil while stirring the aqueous phase to produce a crude emulsion. Then, the obtained coarse emulsion was finished and emulsified with a colloid mill, and 150 g each was filled and sealed in a 200 mL capacity nylon plastic bag.
表１の原料を用いて、仕上がり１００ｋｇの酸性水中油型乳化調味料を次のように製造した。すなわち、水相原料をミキサーで均一に混合し水相部を調製した。この際、減圧して溶存酸素を除去した。次いで、この水相部を撹拌しながら、食用油脂として菜種サラダ油を徐々に注加して粗乳化物を製した。そして、得られた粗乳化物をコロイドミルで仕上げ乳化し、２００ｍＬ容量のナイロンポリ袋に１５０ｇずつ充填密封した。 Examples 1 to 8, Comparative Examples 1 to 3
Using the raw materials of Table 1, a finished 100 kg acidic oil-in-water emulsified seasoning was produced as follows. That is, the aqueous phase material was uniformly mixed with a mixer to prepare an aqueous phase part. At this time, the dissolved oxygen was removed under reduced pressure. Next, rapeseed salad oil was gradually added as an edible fat and oil while stirring the aqueous phase to produce a crude emulsion. Then, the obtained coarse emulsion was finished and emulsified with a colloid mill, and 150 g each was filled and sealed in a 200 mL capacity nylon plastic bag.
なお、各実施例及び比較例のタンパク質含量は、栄養表示基準（平成１５年４月２４日厚生労働省告示第１７６号）別表第２の第３欄記載の窒素定量換算法に準じて測定した値により算出した。
In addition, the protein content of each Example and a comparative example is the value measured according to the nutrition labeling standard (April 24, 2003 Ministry of Health, Labor and Welfare notification No. 176) according to the nitrogen quantitative conversion method described in the third column of the attached table 2 Calculated by
評価
各実施例及び比較例で得た酸性水中油型乳化調味料について、(a)溶存酸素濃度、(b)ｐＨ、(c)水分活性、(d)粘度を測定した。この場合、粘度は、ＢＨ形粘度計を用い、
粘度３７．５Ｐａ・ｓ以上７５Ｐａ・ｓ未満のときローターＮｏ．４、
粘度７５Ｐａ・ｓ以上１５０Ｐａ・ｓ未満のときローターＮｏ．５、
粘度１５０Ｐａ・ｓ以上３７５Ｐａ・ｓ未満のときローターＮｏ．６、
で測定し、測定開始後ローターが２回転した時の示度により求めた。
また、(e)錆の発生試験、(f)焼成耐性試験を次のように行った。 Evaluation (a) Dissolved oxygen concentration, (b) pH, (c) Water activity, (d) Viscosity were measured for the acidic oil-in-water type emulsified seasonings obtained in each Example and Comparative Example. In this case, the viscosity is measured using a BH viscometer.
When the viscosity is 37.5 Pa · s or more and less than 75 Pa · s, the rotor No. 4,
When the viscosity is 75 Pa · s or more and less than 150 Pa · s, the rotor No. 5,
When the viscosity is 150 Pa · s or more and less than 375 Pa · s, the rotor No. 6,
And obtained from the reading when the rotor was rotated twice after the start of measurement.
Further, (e) rust generation test and (f) firing resistance test were performed as follows.
各実施例及び比較例で得た酸性水中油型乳化調味料について、(a)溶存酸素濃度、(b)ｐＨ、(c)水分活性、(d)粘度を測定した。この場合、粘度は、ＢＨ形粘度計を用い、
粘度３７．５Ｐａ・ｓ以上７５Ｐａ・ｓ未満のときローターＮｏ．４、
粘度７５Ｐａ・ｓ以上１５０Ｐａ・ｓ未満のときローターＮｏ．５、
粘度１５０Ｐａ・ｓ以上３７５Ｐａ・ｓ未満のときローターＮｏ．６、
で測定し、測定開始後ローターが２回転した時の示度により求めた。
また、(e)錆の発生試験、(f)焼成耐性試験を次のように行った。 Evaluation (a) Dissolved oxygen concentration, (b) pH, (c) Water activity, (d) Viscosity were measured for the acidic oil-in-water type emulsified seasonings obtained in each Example and Comparative Example. In this case, the viscosity is measured using a BH viscometer.
When the viscosity is 37.5 Pa · s or more and less than 75 Pa · s, the rotor No. 4,
When the viscosity is 75 Pa · s or more and less than 150 Pa · s, the rotor No. 5,
When the viscosity is 150 Pa · s or more and less than 375 Pa · s, the rotor No. 6,
And obtained from the reading when the rotor was rotated twice after the start of measurement.
Further, (e) rust generation test and (f) firing resistance test were performed as follows.
(e)錆の発生試験
・試験方法
ブリキ片（３cm×３cm）に、マヨネーズ５gを塗布した後、密閉容器に入れ、５５℃で１カ月保存した後、錆の発生状況を確認した。
錆の測定方法は、JISのさび止め油評価方法（http://www.jalos.jp/jalos/qa/articles/005-L110.htm）に準じて次のように行った。
・評価基準
Ａ：錆がみられない。
Ｂ：錆が観察される。
Ｃ：錆がブリキ片の表面の半分以上に観察される。 (e) Rust generation test ・ Test method After applying 5 g of mayonnaise to a tin piece (3 cm × 3 cm), placing it in a sealed container and storing it at 55 ° C. for 1 month, the state of rust generation was confirmed.
The rust measurement method was performed as follows according to the JIS rust prevention oil evaluation method (http://www.jalos.jp/jalos/qa/articles/005-L110.htm).
-Evaluation criteria A: Rust is not seen.
B: Rust is observed.
C: Rust is observed on more than half of the surface of the tin plate.
・試験方法
ブリキ片（３cm×３cm）に、マヨネーズ５gを塗布した後、密閉容器に入れ、５５℃で１カ月保存した後、錆の発生状況を確認した。
錆の測定方法は、JISのさび止め油評価方法（http://www.jalos.jp/jalos/qa/articles/005-L110.htm）に準じて次のように行った。
・評価基準
Ａ：錆がみられない。
Ｂ：錆が観察される。
Ｃ：錆がブリキ片の表面の半分以上に観察される。 (e) Rust generation test ・ Test method After applying 5 g of mayonnaise to a tin piece (3 cm × 3 cm), placing it in a sealed container and storing it at 55 ° C. for 1 month, the state of rust generation was confirmed.
The rust measurement method was performed as follows according to the JIS rust prevention oil evaluation method (http://www.jalos.jp/jalos/qa/articles/005-L110.htm).
-Evaluation criteria A: Rust is not seen.
B: Rust is observed.
C: Rust is observed on more than half of the surface of the tin plate.
(f)焼成耐性試験
・試験方法
図１に示すように、厚さ約１．５ｃｍの食パン１の中央に食パンの厚さの半分の厚みに切れ目２を入れた。次に、この切れ目２に垂直方向に交わるように酸性水中油型乳化調味料を口径５ｍｍの丸口金絞りを用いて線状のトッピング３を形成し、２００℃のオーブンで１５分焼成した。続いて、図２に示すように、焼成した食パン１を切れ目２に沿って２つに割り、線状のトッピング３の切れやすさを評価した。
・評価基準（図２参照）
Ａ：酸性水中油型乳化調味料が５ｍｍ程度伸びてはじめて亀裂が生じて切れる。
Ｂ：酸性水中油型乳化調味料があまり伸びずに亀裂が生じて切れる。
Ｃ：食パンを２つおりにする前に亀裂が生じている。 (f) Baking resistance test-Test method As shown in FIG. 1, the cut |interruption 2 was made into the thickness of the half of the thickness of the bread in the center of the bread 1 about 1.5 cm thick. Next, a linear topping 3 was formed with an acidic oil-in-water type emulsified seasoning so as to cross the cut 2 in a vertical direction using a round mouthpiece with a diameter of 5 mm, and baked in an oven at 200 ° C. for 15 minutes. Subsequently, as shown in FIG. 2, the baked bread 1 was divided into two along the cut line 2, and the easiness of cutting the linear topping 3 was evaluated.
・ Evaluation criteria (see Figure 2)
A: Cracking occurs only when the acidic oil-in-water emulsified seasoning extends about 5 mm and breaks.
B: The acidic oil-in-water type emulsified seasoning does not grow so much and cracks occur and breaks.
C: The crack has occurred before making two loaves of bread.
・試験方法
図１に示すように、厚さ約１．５ｃｍの食パン１の中央に食パンの厚さの半分の厚みに切れ目２を入れた。次に、この切れ目２に垂直方向に交わるように酸性水中油型乳化調味料を口径５ｍｍの丸口金絞りを用いて線状のトッピング３を形成し、２００℃のオーブンで１５分焼成した。続いて、図２に示すように、焼成した食パン１を切れ目２に沿って２つに割り、線状のトッピング３の切れやすさを評価した。
・評価基準（図２参照）
Ａ：酸性水中油型乳化調味料が５ｍｍ程度伸びてはじめて亀裂が生じて切れる。
Ｂ：酸性水中油型乳化調味料があまり伸びずに亀裂が生じて切れる。
Ｃ：食パンを２つおりにする前に亀裂が生じている。 (f) Baking resistance test-Test method As shown in FIG. 1, the cut |
・ Evaluation criteria (see Figure 2)
A: Cracking occurs only when the acidic oil-in-water emulsified seasoning extends about 5 mm and breaks.
B: The acidic oil-in-water type emulsified seasoning does not grow so much and cracks occur and breaks.
C: The crack has occurred before making two loaves of bread.
以上の(b)ｐＨ、(c)水分活性、(d)粘度の測定結果、並びに(e)錆の発生試験及び(f)焼成耐性試験の結果を表１に示す。なお、溶存酸素濃度は、いずれも０．１～１０％Ｏ2の範囲にあった。
Table 1 shows the measurement results of (b) pH, (c) water activity, (d) viscosity, (e) rust generation test, and (f) firing resistance test. The dissolved oxygen concentration was in the range of 0.1 to 10% O 2 .
錆の発生試験の結果、揮発性酸と不揮発性酸との比が１：５０～２０：１の範囲にある実施例１～８の酸性水中油型乳化調味料はブリキ片に錆を発生させにくいが、揮発性酸の割合がこれよりも多い比較例３の酸性水中油型乳化調味料は、ブリキ片に容易に錆を発生させることがわかる。
As a result of the rust generation test, the acidic oil-in-water emulsified seasonings of Examples 1 to 8 in which the ratio of the volatile acid to the non-volatile acid is in the range of 1:50 to 20: 1 causes rust on the tin pieces. Although it is difficult, it turns out that the acidic oil-in-water type emulsified seasoning of Comparative Example 3 in which the proportion of the volatile acid is larger than this easily generates rust on the tin pieces.
また、焼成耐性試験の結果、ｐＨが３．０～４．０の範囲にあり、水分活性が０．９０～０．９６の範囲にある実施例１～８の酸性水中油型乳化調味料は、焼成後のトッピングにひび割れや亀裂が生じにくいことがわかる。これに対し、水分活性が０．９７の比較例１や、ｐＨが４．６の比較例２では焼成耐性試験の結果が劣っており、焼成後のトッピングにひび割れや亀裂が生じやすいことがわかる。
In addition, as a result of the baking resistance test, the acidic oil-in-water emulsion seasonings of Examples 1 to 8 having a pH in the range of 3.0 to 4.0 and a water activity in the range of 0.90 to 0.96 are as follows. It can be seen that cracks and cracks are less likely to occur in the topping after firing. On the other hand, Comparative Example 1 with a water activity of 0.97 and Comparative Example 2 with a pH of 4.6 have inferior results of the firing resistance test, and it is understood that cracks and cracks are likely to occur in the topping after firing. .
実施例９
実施例１において、揮発性酸として、醸造酢（酢酸４％）４．４％及び塩酸０．０１％と、不揮発性酸として、クエン酸０．２５％、リン酸０．０１％及び乳酸０．０１％を用いた以外は、実施例１と同様にして、酸性水中油型乳化調味料を得た。得られた酸性水中油型乳化調味料のｐＨは３．３、水分活性は０．９３であった。また、錆発生試験及び焼成耐性試験の結果の結果はいずれもＡであった。 Example 9
In Example 1, 4.4% brewed vinegar (acetic acid 4%) and 0.01% hydrochloric acid as volatile acids, and 0.25% citric acid, 0.01% phosphoric acid and 0 lactic acid as non-volatile acids. An acidic oil-in-water emulsified seasoning was obtained in the same manner as in Example 1 except that 0.01% was used. The obtained acidic oil-in-water emulsion seasoning had a pH of 3.3 and a water activity of 0.93. The results of the rust generation test and the firing resistance test were both A.
実施例１において、揮発性酸として、醸造酢（酢酸４％）４．４％及び塩酸０．０１％と、不揮発性酸として、クエン酸０．２５％、リン酸０．０１％及び乳酸０．０１％を用いた以外は、実施例１と同様にして、酸性水中油型乳化調味料を得た。得られた酸性水中油型乳化調味料のｐＨは３．３、水分活性は０．９３であった。また、錆発生試験及び焼成耐性試験の結果の結果はいずれもＡであった。 Example 9
In Example 1, 4.4% brewed vinegar (acetic acid 4%) and 0.01% hydrochloric acid as volatile acids, and 0.25% citric acid, 0.01% phosphoric acid and 0 lactic acid as non-volatile acids. An acidic oil-in-water emulsified seasoning was obtained in the same manner as in Example 1 except that 0.01% was used. The obtained acidic oil-in-water emulsion seasoning had a pH of 3.3 and a water activity of 0.93. The results of the rust generation test and the firing resistance test were both A.
実施例１０
実施例１において、不揮発性酸として、クエン酸０．２５％、グルコン酸０．０１％及びコハク酸０．０１％を用いた以外は、実施例１と同様にして、酸性水中油型乳化調味料を得た。得られた酸性水中油型乳化調味料のｐＨは３．５、水分活性は０．９３であった。また、錆発生試験及び焼成耐性試験の結果の結果はいずれもＡであった。 Example 10
In Example 1, an acidic oil-in-water emulsified seasoning was performed in the same manner as in Example 1 except that 0.25% citric acid, 0.01% gluconic acid, and 0.01% succinic acid were used as the non-volatile acids. I got a fee. The obtained acidic oil-in-water emulsified seasoning had a pH of 3.5 and a water activity of 0.93. The results of the rust generation test and the firing resistance test were both A.
実施例１において、不揮発性酸として、クエン酸０．２５％、グルコン酸０．０１％及びコハク酸０．０１％を用いた以外は、実施例１と同様にして、酸性水中油型乳化調味料を得た。得られた酸性水中油型乳化調味料のｐＨは３．５、水分活性は０．９３であった。また、錆発生試験及び焼成耐性試験の結果の結果はいずれもＡであった。 Example 10
In Example 1, an acidic oil-in-water emulsified seasoning was performed in the same manner as in Example 1 except that 0.25% citric acid, 0.01% gluconic acid, and 0.01% succinic acid were used as the non-volatile acids. I got a fee. The obtained acidic oil-in-water emulsified seasoning had a pH of 3.5 and a water activity of 0.93. The results of the rust generation test and the firing resistance test were both A.
実施例１１
実施例１において、不揮発性酸として、クエン酸０．２５％、及びフマル酸０．０２％を用いた以外は、実施例１と同様にして、酸性水中油型乳化調味料を得た。得られた酸性水中油型乳化調味料のｐＨは３．５、水分活性は０．９３であった。また、錆発生試験及び焼成耐性試験の結果の結果はいずれもＡであった。 Example 11
In Example 1, an acidic oil-in-water emulsion seasoning was obtained in the same manner as in Example 1 except that 0.25% citric acid and 0.02% fumaric acid were used as the non-volatile acids. The obtained acidic oil-in-water emulsified seasoning had a pH of 3.5 and a water activity of 0.93. The results of the rust generation test and the firing resistance test were both A.
実施例１において、不揮発性酸として、クエン酸０．２５％、及びフマル酸０．０２％を用いた以外は、実施例１と同様にして、酸性水中油型乳化調味料を得た。得られた酸性水中油型乳化調味料のｐＨは３．５、水分活性は０．９３であった。また、錆発生試験及び焼成耐性試験の結果の結果はいずれもＡであった。 Example 11
In Example 1, an acidic oil-in-water emulsion seasoning was obtained in the same manner as in Example 1 except that 0.25% citric acid and 0.02% fumaric acid were used as the non-volatile acids. The obtained acidic oil-in-water emulsified seasoning had a pH of 3.5 and a water activity of 0.93. The results of the rust generation test and the firing resistance test were both A.
実施例１２
実施例１において、糖類として、含水結晶グルコース２０％及びフルクトース１％を用いた以外は、実施例１と同様にして、酸性水中油型乳化調味料を得た。得られた酸性水中油型乳化調味料のｐＨは３．５、水分活性は０．９５であった。また、錆発生試験及び焼成耐性試験の結果の結果はいずれもＡであった。 Example 12
In Example 1, an acidic oil-in-water emulsified seasoning was obtained in the same manner as in Example 1 except that 20% hydrous crystalline glucose and 1% fructose were used as sugars. The obtained acidic oil-in-water emulsion seasoning had a pH of 3.5 and a water activity of 0.95. The results of the rust generation test and the firing resistance test were both A.
実施例１において、糖類として、含水結晶グルコース２０％及びフルクトース１％を用いた以外は、実施例１と同様にして、酸性水中油型乳化調味料を得た。得られた酸性水中油型乳化調味料のｐＨは３．５、水分活性は０．９５であった。また、錆発生試験及び焼成耐性試験の結果の結果はいずれもＡであった。 Example 12
In Example 1, an acidic oil-in-water emulsified seasoning was obtained in the same manner as in Example 1 except that 20% hydrous crystalline glucose and 1% fructose were used as sugars. The obtained acidic oil-in-water emulsion seasoning had a pH of 3.5 and a water activity of 0.95. The results of the rust generation test and the firing resistance test were both A.
実施例１３
実施例１において、糖類として、含水結晶グルコース２０％及びソルビトール１％を用いた以外は、実施例１と同様にして、酸性水中油型乳化調味料を得た。得られた酸性水中油型乳化調味料のｐＨは３．５、水分活性は０．９５であった。また、錆発生試験及び焼成耐性試験の結果の結果はいずれもＡであった。 Example 13
In Example 1, an acidic oil-in-water emulsified seasoning was obtained in the same manner as in Example 1 except that 20% hydrous crystalline glucose and 1% sorbitol were used as sugars. The obtained acidic oil-in-water emulsion seasoning had a pH of 3.5 and a water activity of 0.95. The results of the rust generation test and the firing resistance test were both A.
実施例１において、糖類として、含水結晶グルコース２０％及びソルビトール１％を用いた以外は、実施例１と同様にして、酸性水中油型乳化調味料を得た。得られた酸性水中油型乳化調味料のｐＨは３．５、水分活性は０．９５であった。また、錆発生試験及び焼成耐性試験の結果の結果はいずれもＡであった。 Example 13
In Example 1, an acidic oil-in-water emulsified seasoning was obtained in the same manner as in Example 1 except that 20% hydrous crystalline glucose and 1% sorbitol were used as sugars. The obtained acidic oil-in-water emulsion seasoning had a pH of 3.5 and a water activity of 0.95. The results of the rust generation test and the firing resistance test were both A.
実施例１４
実施例１において、糖類として、含水結晶グルコース２０％及びポリデキストロース１％を用いた以外は、実施例１と同様にして、酸性水中油型乳化調味料を得た。得られた酸性水中油型乳化調味料のｐＨは３．５、水分活性は０．９５であった。また、錆発生試験及び焼成耐性試験の結果の結果はいずれもＡであった。 Example 14
In Example 1, an acidic oil-in-water emulsified seasoning was obtained in the same manner as in Example 1 except that 20% hydrous crystalline glucose and 1% polydextrose were used as sugars. The obtained acidic oil-in-water emulsion seasoning had a pH of 3.5 and a water activity of 0.95. The results of the rust generation test and the firing resistance test were both A.
実施例１において、糖類として、含水結晶グルコース２０％及びポリデキストロース１％を用いた以外は、実施例１と同様にして、酸性水中油型乳化調味料を得た。得られた酸性水中油型乳化調味料のｐＨは３．５、水分活性は０．９５であった。また、錆発生試験及び焼成耐性試験の結果の結果はいずれもＡであった。 Example 14
In Example 1, an acidic oil-in-water emulsified seasoning was obtained in the same manner as in Example 1 except that 20% hydrous crystalline glucose and 1% polydextrose were used as sugars. The obtained acidic oil-in-water emulsion seasoning had a pH of 3.5 and a water activity of 0.95. The results of the rust generation test and the firing resistance test were both A.
１ パン
２ 切れ目
３ トッピング 1bread 2 cut 3 topping
２ 切れ目
３ トッピング 1
Claims (5)
- 食用油脂を１～４０質量％、
水分を３０～６０質量％、
増粘剤、卵黄、揮発性酸及び不揮発性酸を含有し、
揮発性酸の含有量と不揮発性酸の含有量との質量比が1：５０～２０：１であり、
溶存酸素濃度が０．１～１０％Ｏ2であり、
ｐＨが３．０～４．０であり、
水分活性が０．９０～０．９６であり、
粘度（２０℃）が５０Ｐａ・ｓ以上である、
酸性水中油型乳化調味料。 1 to 40% by weight of edible oil and fat,
30-60% by weight of moisture,
Contains thickener, egg yolk, volatile acid and non-volatile acid,
The mass ratio of the volatile acid content to the non-volatile acid content is 1:50 to 20: 1,
The dissolved oxygen concentration is 0.1-10% O 2 ,
pH is 3.0-4.0,
Water activity is 0.90-0.96,
The viscosity (20 ° C.) is 50 Pa · s or more,
Acid oil-in-water emulsified seasoning. - 請求項１記載の酸性水中油型乳化調味料であって、糖を３～４０質量％含有する酸性水中油型乳化調味料。 The acidic oil-in-water emulsified seasoning according to claim 1, which contains 3 to 40% by mass of sugar.
- 請求項２記載の酸性水中油型乳化調味料であって、糖として、スクロース、フルクトース、ソルビトール、グルコース、ポリデキストロースから選ばれる１種以上を含有する酸性水中油型乳化調味料。 3. An acidic oil-in-water emulsified seasoning according to claim 2, comprising at least one selected from sucrose, fructose, sorbitol, glucose, and polydextrose as the sugar.
- 請求項１～３のいずれかに記載の酸性水中油型乳化調味料であって、タンパク質を０．２～３質量％含有する酸性水中油型乳化調味料。 The acidic oil-in-water emulsion seasoning according to any one of claims 1 to 3, wherein the acidic oil-in-water emulsion seasoning contains 0.2 to 3% by mass of protein.
- 請求項４記載の酸性水中油型乳化調味料であって、タンパク質含有量に対する糖含有量の比が１～２００である酸性水中油型乳化調味料。 The acidic oil-in-water emulsified seasoning according to claim 4, wherein the ratio of sugar content to protein content is 1 to 200.
Priority Applications (7)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/JP2013/082259 WO2015079577A1 (en) | 2013-11-29 | 2013-11-29 | Acidic oil-in-water type emulsified seasoning |
| MYPI2016701863A MY175228A (en) | 2013-11-29 | 2014-11-27 | Acidic oil-in-water type emulsified condiment |
| EP14866196.0A EP3075263A4 (en) | 2013-11-29 | 2014-11-27 | Acidic oil-in-water type emulsified condiment |
| PCT/JP2014/081477 WO2015080232A1 (en) | 2013-11-29 | 2014-11-27 | Acidic oil-in-water type emulsified condiment |
| JP2015551004A JP6490593B2 (en) | 2013-11-29 | 2014-11-27 | Acid oil-in-water emulsified seasoning |
| US15/100,290 US10306907B2 (en) | 2013-11-29 | 2014-11-27 | Acidic oil-in-water type emulsified condiment |
| CN201480065183.3A CN105792669B (en) | 2013-11-29 | 2014-11-27 | Acid oil-in-water emulsified seasoning |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07274913A (en) * | 1994-04-13 | 1995-10-24 | Ajinomoto Co Inc | Production of topping sauce for baked food or grilled food |
| JPH0923844A (en) * | 1995-07-11 | 1997-01-28 | Asahi Denka Kogyo Kk | Acidic oil-in-water type emulsified food without acetic acid flavor and its production |
| JP2004512037A (en) * | 2000-10-27 | 2004-04-22 | ユニリーバー・ナームローゼ・ベンノートシヤープ | Emulsified food ingredients |
| JP2010051192A (en) * | 2008-08-26 | 2010-03-11 | Q P Corp | Acidic oil-in-water emulsified food and use of the same |
| JP2013000095A (en) * | 2011-06-21 | 2013-01-07 | Q P Corp | Emulsified seasoning liquid |
-
2013
- 2013-11-29 WO PCT/JP2013/082259 patent/WO2015079577A1/en active Application Filing
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07274913A (en) * | 1994-04-13 | 1995-10-24 | Ajinomoto Co Inc | Production of topping sauce for baked food or grilled food |
| JPH0923844A (en) * | 1995-07-11 | 1997-01-28 | Asahi Denka Kogyo Kk | Acidic oil-in-water type emulsified food without acetic acid flavor and its production |
| JP2004512037A (en) * | 2000-10-27 | 2004-04-22 | ユニリーバー・ナームローゼ・ベンノートシヤープ | Emulsified food ingredients |
| JP2010051192A (en) * | 2008-08-26 | 2010-03-11 | Q P Corp | Acidic oil-in-water emulsified food and use of the same |
| JP2013000095A (en) * | 2011-06-21 | 2013-01-07 | Q P Corp | Emulsified seasoning liquid |
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