WO2016084264A1 - Acidic emulsified seasoning - Google Patents

Acidic emulsified seasoning Download PDF

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WO2016084264A1
WO2016084264A1 PCT/JP2014/081661 JP2014081661W WO2016084264A1 WO 2016084264 A1 WO2016084264 A1 WO 2016084264A1 JP 2014081661 W JP2014081661 W JP 2014081661W WO 2016084264 A1 WO2016084264 A1 WO 2016084264A1
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oil phase
emulsified seasoning
acidic emulsified
acidic
outer oil
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PCT/JP2014/081661
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French (fr)
Japanese (ja)
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正記 渡辺
慎吾 北田
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キユーピー株式会社
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Priority to PCT/JP2014/081661 priority Critical patent/WO2016084264A1/en
Priority to JP2015518491A priority patent/JP5765511B1/en
Publication of WO2016084264A1 publication Critical patent/WO2016084264A1/en

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  • the present invention relates to an acidic emulsified seasoning having an O / W / O type emulsified form.
  • a linear topping on the surface of food such as okonomiyaki, bread, pizza, pasta, meat, and vegetables
  • an acidic emulsified seasoning having an O / W type emulsified form such as mayonnaise from a flexible container It has been done.
  • an acidic emulsified seasoning contained in a container suitable for topping for example, one having moderate viscosity by containing non-pregelatinized flour and suppressing oil separation after baking is known (patent) Reference 1).
  • Patent Document 2 As a butter cream suitable for topping, spread, etc., one having an O / W / O type emulsified form has been proposed (Patent Document 2).
  • topping when topping is formed with an acidic emulsified seasoning having a conventional O / W type emulsified form, it is included in the topping when the topping dries over time or the topping is a starchy food such as bread. Moisture is absorbed by the underlying food, when the topping base is vegetable, the salt content in the topping causes water separation from the vegetable, or when the topping base is a paste There is a problem that the taste of the topping changes when the ingredients of the food shift to the topping.
  • the acidic emulsified seasoning that forms the topping is made into an O / W / O type emulsified form as described in Patent Document 2 (that is, the outermost layer of the emulsion is made into an oil phase). Therefore, it is conceivable to prevent drying of the topping, and to prevent separation of water and moisture due to contact between the topping and the underlying food.
  • the present invention is an acidic emulsified seasoning used for toppings, spreads, etc., where the topping is difficult to dry, and it is difficult for water and moisture to migrate due to contact between the topping and the underlying food, and
  • the oily stickiness of the acidic emulsified seasoning of the O / W / O type emulsified form is not felt, and the original taste of the O / W type emulsion before the outermost layer of the emulsion is changed to the oil phase is impaired. It is an object to provide an acidic emulsified seasoning.
  • the present inventor has found that the above-mentioned problems can be solved if the degree of formation of the O / W / O type emulsified form evaluated using the contact angle of water with the acidic emulsified seasoning as an index is incomplete. I came up with it.
  • the present invention contains edible fats and oils, emulsifiers, organic acids and salt, An acidic emulsified seasoning having an O / W / O type emulsified form,
  • the pH of the aqueous phase is 4.5 or less
  • the outer oil phase contains solid fat that is solid at a product temperature of 20 ° C.
  • the inner oil phase contains edible oil that is liquid at a product temperature of 20 ° C.
  • an acidic emulsified seasoning having a water contact angle of 10 to 65 ° with respect to the acidic emulsified seasoning.
  • the present invention provides an O / W emulsion prepared from an inner oil phase-forming material and an aqueous phase-forming material containing edible oils and liquids at a product temperature of 20 ° C., as a method for producing the above acidic emulsified seasoning, Provided is a method for producing an acidic emulsified seasoning having a step of emulsifying an outer oil phase-forming material containing solid solid fat at an article temperature of 20 ° C.
  • the present invention provides a cooked food using the above acidic emulsified seasoning.
  • the acidic emulsified seasoning of the present invention has an O / W / O type emulsified form and thus has an oil phase in the outermost layer. Therefore, the surface of the acidic emulsified seasoning of the present invention is less likely to dry than an acidic O / W emulsified seasoning such as mayonnaise.
  • the acidic emulsified seasoning of the present invention does not have an oily stickiness like the conventional O / W / O type emulsified seasoning, and the O / W before making the outermost layer of the emulsion into an oil phase.
  • the original taste of the mold emulsion is not impaired.
  • the contact angle of water with the acidic emulsified seasoning of the present invention is smaller than the contact angle of water with fats and oils, so the O / W / O type emulsified form is incompletely formed with the acidic emulsified seasoning of the present invention. Therefore, when the acidic emulsified seasoning of the present invention is brought into contact with food, it is presumed that not only the outer oil phase but also the aqueous phase exist in a marbled form at the contact interface.
  • the inner aqueous phase of the acidic emulsified seasoning of the present invention has a pH of 4.5 or less, it is possible to impart a characteristic taste to the acidic emulsified seasoning to foods entangled with the acidic emulsified seasoning. Moreover, the preservability of the seasoning is also improved.
  • FIG. 1 is a confocal laser micrograph after oil phase staining of the acidic emulsified seasoning of Example 15.
  • FIG. 2 is a confocal laser scanning micrograph of the acidic emulsified seasoning of Comparative Example 4 after oil phase staining.
  • the acidic emulsified seasoning of the present invention has an emulsified form of O / W / O type (inner oil phase / water phase / outer oil phase). That is, O / W type emulsified particles in which the inner oil phase is dispersed in the aqueous phase have a form dispersed in the outer oil phase.
  • the O / W / O type emulsified form is not complete but incompletely formed from the numerical value of the water contact angle described in detail below. It is presumed that regions having morphological properties are also formed.
  • the contact angle of water (that is, the contact angle of water with the edible oil and fat constituting the outer oil phase) is greater than 65 ° and 80 °.
  • the contact angle of water with the acidic emulsified seasoning of the present invention is 65 ° or less, particularly 55 ° or less, and the formation of the O / W / O type emulsified form is incomplete.
  • the contact angle of water with respect to the O / W type emulsion (that is, the contact angle of water with respect to the aqueous phase) becomes zero, but the acidic emulsified seasoning of the present invention has the properties as an O / W / O type emulsion form.
  • the contact angle of water with respect to the acidic emulsified seasoning of the present invention is 10 ° or more, particularly 20 ° or more.
  • the contact angle As for the contact angle, an acidic emulsified seasoning (20 ° C.) was applied on a smooth surface, and 0.1 mL of distilled water was dropped on the coated surface. One minute after dropping, water droplets on the coated surface were observed from the side. It is a numerical value obtained by photographing with a digital camera (magnification 20 times) and obtained by image analysis using the ⁇ / 2 method.
  • the viscosity of the acidic emulsified seasoning of the present invention is 50 Pa ⁇ s or more, and preferably 75 Pa ⁇ s or more.
  • the viscosity is 600 Pa ⁇ s or less, and more preferably 500 Pa ⁇ s or less, taking into consideration productivity such as ease of mixing with fish or chicken in oil.
  • the viscosity of the acidic emulsified seasoning according to the present invention is such that the product temperature is 20 ° C. using a BH viscometer, and the rotor No. 6. It is a value calculated from the reading after 1 minute measured under the condition of 2 rpm.
  • the viscosity is increased by increasing or decreasing the solid fat content of the outer oil phase or adding a thickener to the O / W emulsion before mixing with the outer oil phase. It can be adjusted to the above-mentioned range.
  • the edible fats and oils that form the inner oil phase in the O / W / O type emulsified form are liquid at a product temperature of 20 ° C.
  • an inner oil phase With liquid edible fats and oils at a product temperature of 20 ° C., it can be emulsified with a general emulsification facility.
  • edible oils and fats which are liquid at a product temperature of 20 ° C. edible oils and fats having a freezing point of 10 ° C. or less, particularly edible oils and fats having a temperature of 5 ° C. or less can be used.
  • the freezing point of this edible oil and fat means the freezing point obtained by the freezing point measuring method of the reference
  • edible fats and oils that are liquid at an article temperature of 20 ° C.
  • vegetable oils such as rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, and soybean oil can be used.
  • fish oil, liver oil, and oils and diglycerides obtained by processing these oils and fats by transesterification and the like can be used at a product temperature of 20 ° C. These can be used alone or in combination of two or more.
  • the edible fat and oil which forms an inner oil phase can be 5 to 60% of the acidic emulsified seasoning of the present invention, and particularly 42 to 56%. Further, the total of the edible oil and fat forming the inner oil phase and the edible oil and fat forming the outer oil phase can be 15 to 80%, further 25 to 80%, and particularly 65 to 79%. can do.
  • the acidic emulsified seasoning of the present invention if the content of edible fats and oils that form the inner oil phase is too large, the inner oil phase coalesces with the outer oil phase and the emulsified state becomes unstable, and if too little, W / O No difference from mold emulsion.
  • the inner oil phase can contain an emulsifier, a colorant, and the like in addition to the above-described edible oil and fat that are liquid at 20 ° C., and these can be combined to form an inner oil phase forming material.
  • the average particle size (median diameter) of the inner oil phase (that is, the fat particles in the O / W type emulsified particles) is preferably 10 ⁇ m or less, and more preferably 5 ⁇ m or less. When the average particle diameter of the oil and fat particles is not more than the above value, the emulsified state is stabilized.
  • the average particle size of the inner oil phase is a value obtained from the particle size distribution obtained by volume conversion with a particle size distribution measuring device by a laser diffraction scattering method.
  • the acidic emulsification seasoning of the present invention prepares an O / W type emulsion from an inner oil phase forming material and an aqueous phase forming material as will be described later, and the O / W type emulsion and the outer oil phase forming material Are mixed, stirred and emulsified into O / W / O type, and the average particle size of the fat and oil particles in the O / W type emulsified particles contained in the acidic emulsified seasoning of the present invention is Since the average particle diameter of the fat particles in the O / W emulsion before mixing with the outer oil phase is substantially the same, the average particle of the fat particles in the O / W emulsion before mixing with the outer oil phase By measuring the diameter, the average particle diameter of the fat and oil particles in the O / W type emulsified particles in the O / W / O type acidic emulsified seasoning can be determined.
  • the edible fats and oils that form the outer oil phase in the O / W / O type emulsified form contain solid fats that are solid at a product temperature of 20 ° C.
  • the emulsified form of the O / W / O emulsion is stabilized. Therefore, the production of the O / W / O emulsion is facilitated by mixing and stirring the outer oil phase forming material containing the edible oil and fat for forming the outer oil phase with the O / W emulsion.
  • an edible oil and fat having such a solid fat content it is possible to produce an acidic emulsified seasoning having a good balance between sourness and umami.
  • a high melting point fat when used, the acidic emulsified seasoning becomes greasy and sticky.
  • low melting point fats and oils when low melting point fats and oils are used, the acidic emulsified seasoning becomes impure and the taste balance is inferior, and the viscosity of the acidic emulsified seasoning becomes unstable.
  • the above-mentioned edible fats and oils used for forming the inner oil phase should be fractionated or transesterified to adjust the solid content. Can do.
  • the solid fat content at the product temperature of 20 ° C. is mixed by mixing the edible fat and oil with a solid fat content of more than 90% at the product temperature of 20 ° C. and the edible fat and oil having a solid fat content of less than 10% at the product temperature of 20 ° C. Even a mixed oil adjusted to 90% is suitable because stirring during emulsification in the O / W / O type is easy and the balance of taste is excellent.
  • the solid fat content in the oil phase can be measured by the method described in AOCS Official Method Cd16b-93 (Revised 1999), and whether or not the outer oil phase of the O / W / O type emulsion contains solid fat. Can be observed by confirming the presence or absence of crystals with a microscope.
  • the edible oil and fat that forms the outer oil phase can be 10 to 40% of the acidic emulsified seasoning of the present invention, It can be 20-35%, in particular 22-27%. Further, it can be 14 to 89%, further 14 to 50%, particularly 20 to 35%, based on the total fat and oil contained in the acidic emulsified seasoning of the present invention.
  • the outer oil phase can contain an emulsifier, a coloring agent, and the like in addition to the edible fat and oil containing solid fat at 20 ° C., and these can be combined into an outer oil phase forming material.
  • the aqueous phase can contain water, acidulant, salt, seasoning, sugar, spice, coloring agent, flavoring agent, thickener, emulsifier, and the like, and these can be combined into an aqueous phase forming material.
  • the aqueous phase forming material preferably contains salt, vinegar, seasoning and sugar.
  • the moisture amount in the aqueous phase can be 20 to 85% of the acidic emulsified seasoning of the present invention, and can further be 30 to 85%.
  • This amount of water is the total amount of water contained in each material forming the water phase.
  • acetic acid citric acid, succinic acid, lactic acid, gluconic acid and the like can be used.
  • brewed vinegar it is preferable to use acetic acid in terms of industrial availability.
  • the amount of acidulant used is adjusted as appropriate so that the pH of the aqueous phase is 4.5 or less. Thereby, a flavor becomes favorable and can suppress the proliferation of microorganisms. Furthermore, when the pH of the aqueous phase is 4.5 or less, when the protein is contained in the aqueous phase, the protein is denatured to increase the viscosity of the aqueous phase, and the O / W / O type emulsion form O / W-type emulsified particles can be refined and stabilized.
  • the following starches, gums, etc. can be used.
  • the acidic emulsified seasoning of the present invention is used as a topping that draws a desired line on the food, the drawn line shape is easily retained and the viscosity of the aqueous phase is increased by using the thickener.
  • the O / W type emulsified particles in the O / W / O type emulsified form can be refined and stabilized.
  • starch examples include potato starch, corn starch, tapioca starch, wheat starch, rice starch, processed starch obtained by subjecting these starches to pretreatment, crosslinking, and the like, and wet heat-treated starch.
  • the wet heat-treated starch is not particularly limited as long as it is commercially available as “wet heat treated starch”.
  • 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 For example, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, hydroxypropyl starch, phosphorylated starch, phosphoric acid Cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, and the like.
  • gums examples include xanthan gum, gellan gum, carrageenan, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, silium seed gum, sodium alginate, pectin, and konjac mannan.
  • the content of the thickening agent in the acidic emulsified seasoning depends on the type of the thickening agent, but it is 0.2% or more from the viewpoint of easily maintaining the line shape when a line-shaped topping is drawn on the food. Furthermore, it can be 0.4% or more.
  • the content of the thickener is preferably 7% or less, and more preferably 6% or less from the viewpoint of ease of drawing the line topping and the influence on the taste.
  • the content of sodium chloride in the acidic emulsified seasoning of the present invention can be 2 to 6%, particularly 3 to 6%. Thereby, the flavor of an acidic emulsification seasoning becomes favorable and can suppress the proliferation of microorganisms.
  • Emulsifiers examples include egg yolk, egg yolk lecithin, milk protein, soybean protein, monoglyceride, monoglyceride derivatives, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, vegetable lecithin, emulsified starch, etc. Is mentioned. Among these, it is preferable to use egg yolk.
  • the egg yolk examples include raw egg yolk, raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or Those subjected to one or more treatments such as enzyme treatment with protease, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or saccharide, etc. Can be mentioned.
  • the egg yolk content in the acidic emulsified seasoning of the present invention can be contained in an amount of 1 to 10%, further 1 to 8%, particularly 1.5 to 6% in terms of solid content.
  • said emulsifier including egg yolk it can be used individually or in combination of 2 or more types.
  • an inner oil phase forming material, an aqueous phase forming material, and an outer oil phase forming material are prepared.
  • an inner oil phase forming material and an aqueous phase forming material are prepared.
  • the acidic emulsified seasoning of the present invention having the O / W / O type emulsified form is produced by mixing and emulsifying the O / W type emulsion and the material for forming the outer oil phase.
  • the inner oil phase forming material, the aqueous phase forming material, and the outer oil phase forming material In producing the acidic emulsified seasoning of the present invention, the inner oil phase forming material, the aqueous phase forming material, and the outer oil phase
  • the mixing ratio of the forming material is such that the water phase forming material is 92 to 25 parts with respect to the inner oil phase forming material 8 to 75 parts, and particularly the water phase forming material 70 with respect to 30 to 70 parts of the inner oil phase forming material.
  • the outer oil phase-forming material containing whipped in advance and the edible edible fat mixed with the O / W emulsion.
  • This whipping speeds up the secondary emulsification of the O / W emulsion and the fats and oils forming the outer oil phase, and the texture of the acidic emulsified seasoning having the O / W / O emulsion form obtained by the secondary emulsification is obtained.
  • the quantity of the outer oil phase which occupies for an acidic emulsification seasoning can be reduced.
  • the entanglement between the acidic emulsified seasoning and ingredients such as raw vegetables is further improved.
  • the outer oil phase-forming material is prepared by mixing edible fats and oils containing solid fats at 20 ° C. with emulsifiers and coloring agents
  • the above whip is edible fats and fats containing solid fats at 20 ° C. It is preferable to carry out after mixing an emulsifier, a colorant and the like.
  • edible fats and oils can be easily whipped, an emulsion having an O / W / O type emulsified form can be prepared quickly, the mouthfeel of the finally obtained acidic emulsified seasoning is improved, and the obtained acidity
  • the stability of the emulsified seasoning is improved. This is because if the edible fats and oils that form the outer oil phase are preliminarily formed with fine crystals, the edible fats and oils that form the outer oil phase become O / W when the edible fats and oils are mixed with an O / W emulsion.
  • the O / W emulsion particles are easily dispersed in the outer oil phase, thereby forming an O / W / O emulsion form. This is because it is promoted.
  • the edible fat / oil forming the outer oil phase is completely liquid
  • the edible fat / oil is mixed with the O / W emulsion
  • the edible fat / oil is an oil phase particle of the O / W emulsion. And it becomes difficult to form an O / W / O type emulsified form.
  • the length of the crystals contained in the edible fats and oils becomes needle-like crystals exceeding 10 ⁇ m, and a stable acidic emulsified seasoning is obtained. It is difficult to obtain.
  • the temperature at which the O / W type emulsion and outer oil phase forming material are mixed and emulsified can be 0 ° C or higher and 40 ° C or lower, especially 20 degreeC or more and 30 degrees C or less are preferable.
  • the emulsification of the O / W emulsion and the outer oil phase forming material can be performed using a general emulsification apparatus such as a homomixer or a colloid mill.
  • the strength of stirring, the treatment time, etc. are such that the contact angle of water with the emulsion obtained in the emulsification step is 10 to 65 °, particularly 20 ° or more, and 55 ° It adjusts suitably so that it may become the following.
  • the contact angle of water is about 0 to 5 ° because it is not O / W / O type at the beginning of stirring, but the contact with water is gradually increased by increasing the stirring or lengthening the treatment time.
  • the angle approaches 65 ° which is the contact angle of water only in the outer oil phase.
  • the contact angle of water of 10 to 65 ° means that the O / W / O type secondary emulsification is not completely completed.
  • the acidic emulsified seasoning of the present invention can be used to obtain various cooked foods, for example, okonomiyaki etc., salad over raw vegetables etc., mixed with ingredients such as boiled eggs, tuna, octopus You can use it for bread, pizza, rice balls, etc.
  • the acidic emulsified seasoning itself is difficult to dry, and the water content of the acidic emulsified seasoning is transferred to foods that use the acidic emulsified seasonings, causing water separation in the foods, and Since it is suppressed that a component transfers to an acidic emulsified seasoning, the deliciousness of foodstuffs using an acidic emulsified seasoning and deterioration with time of appearance can be suppressed.
  • Example 1 An acidic emulsified seasoning of Example 1 was prepared with the formulation shown in Table 1A below. That is, the water phase and the inner oil phase shown in Table 1 were emulsified with a mixer and then emulsified with a colloid mill to prepare an O / W type emulsion. Next, the outer oil phase shown in Table 1 was added to the O / W emulsion and emulsified with a mixer to prepare an emulsion having an O / W / O emulsion form. In this case, the vegetable oil used as the outer oil phase was previously whipped to 100% overrun. Moreover, the contact angle of water with respect to the obtained emulsion was adjusted by changing the stirring time after adding an outer oil phase. Each emulsification step was performed at a product temperature of 20 ° C.
  • the viscosity was 230 Pa ⁇ s
  • the average particle size of the fat and oil particles in the O / W type emulsified particles was 5 ⁇ m or less.
  • Examples 2 to 15 and Comparative Examples 1 to 4 The acidic emulsified seasonings of Examples 2 to 15 and Comparative Examples 1 to 4 were prepared in the same manner as in Example 1 with the blending ratio of the acidic emulsified seasonings shown in Table 1A and Table 1B.
  • Test 3 Each acidic emulsified seasoning was formed on a linear topping okonomiyaki using a 5 mm caliber round mouthpiece, stored at 20 ° C. for 6 hours, eaten, and evaluated according to the following evaluation criteria. The results are shown in Table 1A and Table 1B.
  • C The taste is quite different from that of a general acidic oil-in-water mayonnaise.
  • D Taste completely different from that of general acidic oil-in-water mayonnaise.
  • the acidic emulsified seasonings of Comparative Examples 1 to 4 in which the O / W / O type emulsified form is formed at a water contact angle of less than 10 ° or 65 ° or more are the egg whites of egg spread. It is hardened and denatured, water is removed from vegetables, or it tastes very different from general acidic oil-in-water mayonnaise, while water contact angle is 10-65 ° and incomplete O
  • the acidic emulsified seasonings of Examples 1 to 15 having a / W / O type emulsified form are not hardened and denatured in egg white of egg spreads, are not separated from vegetables, and are approximately the same as general acidic oil-in-water mayonnaise.

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Abstract

An acidic emulsified seasoning comprising edible fat and oil, an emulsifier, an organic acid and sodium chloride and being in an incompletely O/W/O type emulsified state. In this acidic emulsified seasoning, the pH value of the aqueous phase is not higher than 4.5, the outer oily phase contains a fat that is in a solid state at a material temperature of 20°C, the inner oil phase contains an edible oil that is in a liquid state at a material temperature of 20°C, and the contact angle of water to the acidic emulsified seasoning is 10-65°. This acidic emulsified seasoning is hardly dried, shows little water separation or migration of moisture, etc. upon contact with a food substrate, has no oily stickiness different from conventional O/W/O type acidic emulsified seasonings, and has a taste like an O/W type emulsion.

Description

酸性乳化調味料Acid emulsified seasoning
　本発明は、Ｏ／Ｗ／Ｏ型乳化形態を有する酸性乳化調味料に関する。 The present invention relates to an acidic emulsified seasoning having an O / W / O type emulsified form.
　マヨネーズ等のＯ／Ｗ型乳化形態を有する酸性乳化調味料を可撓性の容器から細く絞りだすことにより、お好み焼き、パン、ピザ、パスタ、肉、野菜等の食品表面に線状のトッピングを形成することがなされている。このようなトッピングの形成により、食品表面に調味成分が馴染むと共に、食品の外観を美味しく見えるように演出することができる。トッピングに適した容器入りの酸性乳化調味料としては、例えば、α化されていない小麦粉を含有することにより適度な粘性を有すると共に、焼成後の油分離を抑制したものが知られている（特許文献１）。 Forming a linear topping on the surface of food such as okonomiyaki, bread, pizza, pasta, meat, and vegetables by thinly squeezing an acidic emulsified seasoning having an O / W type emulsified form such as mayonnaise from a flexible container It has been done. By forming such a topping, it is possible to produce a seasoning component that fits on the surface of the food and the appearance of the food looks delicious. As an acidic emulsified seasoning contained in a container suitable for topping, for example, one having moderate viscosity by containing non-pregelatinized flour and suppressing oil separation after baking is known (patent) Reference 1).
　一方、トッピング、スプレッド等に適したバタークリームとして、Ｏ／Ｗ／Ｏ型乳化形態を有するものが提案されている（特許文献２）。 On the other hand, as a butter cream suitable for topping, spread, etc., one having an O / W / O type emulsified form has been proposed (Patent Document 2).
特開平５－１３０８４８号公報Japanese Patent Laid-Open No. 5-130848 特開２００７－１１６９８４号公報JP 2007-116984 A
　しかしながら、従来のＯ／Ｗ型乳化形態を有する酸性乳化調味料でトッピングを形成すると、時間の経過によりトッピングが乾いたり、トッピングの下地がパン等の澱粉質の食品である場合にトッピングに含まれる水分が下地となっている食品に吸収されたり、トッピングの下地が野菜である場合にトッピングに含まれる塩分によって野菜から離水が生じたり、トッピングの下地が練り物などである場合に下地となっている食品の成分がトッピングに移行することによりトッピングの味が変わったりするという問題がある。 However, when topping is formed with an acidic emulsified seasoning having a conventional O / W type emulsified form, it is included in the topping when the topping dries over time or the topping is a starchy food such as bread. Moisture is absorbed by the underlying food, when the topping base is vegetable, the salt content in the topping causes water separation from the vegetable, or when the topping base is a paste There is a problem that the taste of the topping changes when the ingredients of the food shift to the topping.
　これに対しては、トッピングを形成する酸性乳化調味料を、特許文献２に記載のようなＯ／Ｗ／Ｏ型乳化形態にすること（即ち、乳化物の最外層を油相にすること）でトッピングの乾燥を防止し、また、トッピングと下地の食品との接触による離水や水分等の移行を防止することが考えられる。 For this, the acidic emulsified seasoning that forms the topping is made into an O / W / O type emulsified form as described in Patent Document 2 (that is, the outermost layer of the emulsion is made into an oil phase). Therefore, it is conceivable to prevent drying of the topping, and to prevent separation of water and moisture due to contact between the topping and the underlying food.
　しかしながら、従来のＯ／Ｗ／Ｏ型乳化物に準じて酸性乳化調味料をＯ／Ｗ型乳化物からＯ／Ｗ／Ｏ型乳化物の形態を形成すると、バタークリームのような油っぽいべたつきが感じられ、乳化物の最外層を油相にする前のＯ／Ｗ型乳化物が持つ本来の味わいを損なってしまうという問題があった。 However, when an acidic emulsified seasoning is formed from an O / W type emulsion into an O / W / O type emulsion according to a conventional O / W / O type emulsion, an oily stickiness like butter cream is formed. There was a problem that the original taste of the O / W emulsion before the outermost layer of the emulsion was made into an oil phase was impaired.
　そこで、本発明は、トッピング、スプレッド等に使用する酸性乳化調味料であって、トッピングが乾燥しにくく、また、トッピングと下地の食品との接触による離水や水分等の移行が生じ難く、かつ、Ｏ／Ｗ／Ｏ型乳化形態の酸性乳化調味料が有する油っぽいべたつきが感じられず、乳化物の最外層を油相にする前のＯ／Ｗ型乳化物が持つ本来の味わいを損なうこともない酸性乳化調味料を提供することを課題とする。 Therefore, the present invention is an acidic emulsified seasoning used for toppings, spreads, etc., where the topping is difficult to dry, and it is difficult for water and moisture to migrate due to contact between the topping and the underlying food, and The oily stickiness of the acidic emulsified seasoning of the O / W / O type emulsified form is not felt, and the original taste of the O / W type emulsion before the outermost layer of the emulsion is changed to the oil phase is impaired. It is an object to provide an acidic emulsified seasoning.
　本発明者は、酸性乳化調味料に対する水の接触角を指標として評価されるＯ／Ｗ／Ｏ型乳化形態の形成の程度が不完全であると上述の課題を解決できることを見出し、本発明を想到した。 The present inventor has found that the above-mentioned problems can be solved if the degree of formation of the O / W / O type emulsified form evaluated using the contact angle of water with the acidic emulsified seasoning as an index is incomplete. I came up with it.
　即ち、本発明は、食用油脂、乳化剤、有機酸及び食塩を含有し、
Ｏ／Ｗ／Ｏ型乳化形態を有する酸性乳化調味料であって、
水相のｐＨが４．５以下であり、
外油相が、品温２０℃で固体の固体脂を含有し、
内油相が、品温２０℃で液状の食用油脂を含有し、
該酸性乳化調味料に対する水の接触角が１０～６５°である酸性乳化調味料を提供する。 That is, the present invention contains edible fats and oils, emulsifiers, organic acids and salt,
An acidic emulsified seasoning having an O / W / O type emulsified form,
The pH of the aqueous phase is 4.5 or less,
The outer oil phase contains solid fat that is solid at a product temperature of 20 ° C.,
The inner oil phase contains edible oil that is liquid at a product temperature of 20 ° C.,
Provided is an acidic emulsified seasoning having a water contact angle of 10 to 65 ° with respect to the acidic emulsified seasoning.
　また、本発明は、上述の酸性乳化調味料の製造方法として、品温２０℃で液状の食用油脂を含む内油相形成材料と水相形成材料とから調製したＯ／Ｗ型乳化物と、品温２０℃で固体の固体脂を含む外油相形成材料とを乳化させる工程を有する酸性乳化調味料の製造方法を提供する。 In addition, the present invention provides an O / W emulsion prepared from an inner oil phase-forming material and an aqueous phase-forming material containing edible oils and liquids at a product temperature of 20 ° C., as a method for producing the above acidic emulsified seasoning, Provided is a method for producing an acidic emulsified seasoning having a step of emulsifying an outer oil phase-forming material containing solid solid fat at an article temperature of 20 ° C.
　さらに、本発明は、上述の酸性乳化調味料を使用した調理食品を提供する。 Furthermore, the present invention provides a cooked food using the above acidic emulsified seasoning.
　本発明の酸性乳化調味料によれば、Ｏ／Ｗ／Ｏ型乳化形態を有するので最外層に油相を有する。したがって、本発明の酸性乳化調味料は、マヨネーズ等の酸性のＯ／Ｗ型乳化調味料に比して表面が乾きにくい。また、トッピングとして使用した場合に下地がパン等の澱粉質の食品であっても、その食品に酸性乳化調味料に含まれる水分が吸収され難く、下地が野菜等の食品であっても食品からの離水が生じ難くなり、下地の食品に含まれる水分や味の成分により酸性乳化調味料本来の味が損なわれることも防止できる。よって、酸性乳化調味料を食品に用いたときの美味しさや外観の経時劣化を抑制することができる。 The acidic emulsified seasoning of the present invention has an O / W / O type emulsified form and thus has an oil phase in the outermost layer. Therefore, the surface of the acidic emulsified seasoning of the present invention is less likely to dry than an acidic O / W emulsified seasoning such as mayonnaise. Also, when used as a topping, even if the ground is a starchy food such as bread, it is difficult for the food to absorb moisture contained in the acidic emulsified seasoning, and even if the ground is a food such as vegetables, It is also possible to prevent water from being removed, and it is possible to prevent the original taste of the acidic emulsified seasoning from being impaired by moisture and taste components contained in the underlying food. Therefore, when the acidic emulsified seasoning is used for food, it is possible to suppress the aging and deterioration of appearance over time.
　一方、本発明の酸性乳化調味料は、従来のＯ／Ｗ／Ｏ型乳化調味料のような油っぽいべたつき感が無く、また、乳化物の最外層を油相にする前のＯ／Ｗ型乳化物が持つ本来の味わいを損なっていない。これは、本発明の酸性乳化調味料に対する水の接触角が、油脂に対する水の接触角よりも小さいことから、本発明の酸性乳化調味料ではＯ／Ｗ／Ｏ型乳化形態が不完全に形成されており、そのために、本発明の酸性乳化調味料を食品と接触させると、その接触界面には外油相だけでなく水相もマーブル状に存在するためと推測される。 On the other hand, the acidic emulsified seasoning of the present invention does not have an oily stickiness like the conventional O / W / O type emulsified seasoning, and the O / W before making the outermost layer of the emulsion into an oil phase. The original taste of the mold emulsion is not impaired. This is because the contact angle of water with the acidic emulsified seasoning of the present invention is smaller than the contact angle of water with fats and oils, so the O / W / O type emulsified form is incompletely formed with the acidic emulsified seasoning of the present invention. Therefore, when the acidic emulsified seasoning of the present invention is brought into contact with food, it is presumed that not only the outer oil phase but also the aqueous phase exist in a marbled form at the contact interface.
　そして、本発明の酸性乳化調味料の内水相はｐＨが４．５以下であるから、酸性乳化調味料が絡んだ食品に酸性の乳化調味料に特徴的な美味しさを付与することができ、また、該調味料の保存性も向上する。 And since the inner aqueous phase of the acidic emulsified seasoning of the present invention has a pH of 4.5 or less, it is possible to impart a characteristic taste to the acidic emulsified seasoning to foods entangled with the acidic emulsified seasoning. Moreover, the preservability of the seasoning is also improved.
図１は、実施例１５の酸性乳化調味料の油相染色後の共焦点レーザー顕微鏡写真である。FIG. 1 is a confocal laser micrograph after oil phase staining of the acidic emulsified seasoning of Example 15. 図２は、比較例４の酸性乳化調味料の油相染色後の共焦点レーザー顕微鏡写真である。FIG. 2 is a confocal laser scanning micrograph of the acidic emulsified seasoning of Comparative Example 4 after oil phase staining.
　以下、本発明を詳細に説明する。なお、本発明において、特に断らない限り「％」は「質量％」を表し、「部」は「質量部」を表す。
＜酸性乳化調味料の乳化形態＞
・不完全なＯ／Ｗ／Ｏ型乳化形態
　本発明の酸性乳化調味料は、Ｏ／Ｗ／Ｏ型（内油相／水相／外油相）の乳化形態を有する。即ち、内油相が水相に分散したＯ／Ｗ型乳化粒子が、外油相に分散した形態を有する。一方、本発明の酸性乳化調味料では、以下に詳述する水の接触角の数値から、Ｏ／Ｗ／Ｏ型乳化形態が完全ではなく、不完全に形成されており、Ｏ／Ｗ型乳化形態の性質を有する領域も形成されていると推測される。 Hereinafter, the present invention will be described in detail. In the present invention, “%” represents “mass%” and “part” represents “part by mass” unless otherwise specified.
<Emulsified form of acidic emulsified seasoning>
Incomplete O / W / O type emulsified form The acidic emulsified seasoning of the present invention has an emulsified form of O / W / O type (inner oil phase / water phase / outer oil phase). That is, O / W type emulsified particles in which the inner oil phase is dispersed in the aqueous phase have a form dispersed in the outer oil phase. On the other hand, in the acidic emulsified seasoning of the present invention, the O / W / O type emulsified form is not complete but incompletely formed from the numerical value of the water contact angle described in detail below. It is presumed that regions having morphological properties are also formed.
・水の接触角
　Ｏ／Ｗ／Ｏ型乳化形態が完全に形成されている場合の水の接触角（即ち、外油相を構成する食用油脂に対する水の接触角）が６５°より大きく８０°以下であるのに対し、本発明の酸性乳化調味料に対する水の接触角は６５°以下、特に５５°以下であり、Ｏ／Ｗ／Ｏ型乳化形態の形成が不完全になっている。一方、Ｏ／Ｗ型乳化物に対する水の接触角（即ち、水相に対する水の接触角）はゼロとなるが、本発明の酸性乳化調味料はＯ／Ｗ／Ｏ型乳化形態としての性質を有することにより、本発明の酸性乳化調味料に対する水の接触角は１０°以上、特に２０°以上である。 -Contact angle of water When the O / W / O type emulsified form is completely formed, the contact angle of water (that is, the contact angle of water with the edible oil and fat constituting the outer oil phase) is greater than 65 ° and 80 °. On the other hand, the contact angle of water with the acidic emulsified seasoning of the present invention is 65 ° or less, particularly 55 ° or less, and the formation of the O / W / O type emulsified form is incomplete. On the other hand, the contact angle of water with respect to the O / W type emulsion (that is, the contact angle of water with respect to the aqueous phase) becomes zero, but the acidic emulsified seasoning of the present invention has the properties as an O / W / O type emulsion form. By having, the contact angle of water with respect to the acidic emulsified seasoning of the present invention is 10 ° or more, particularly 20 ° or more.
　ここで、接触角は、平滑面上に酸性乳化調味料（２０℃）を塗布し、その塗布面に蒸留水０．１ｍＬを滴下し、滴下から１分後に塗布面上の水滴を真横から顕微鏡用デジタルカメラ（倍率２０倍）で撮影し、画像解析によりθ／２法で求めた数値である。 Here, as for the contact angle, an acidic emulsified seasoning (20 ° C.) was applied on a smooth surface, and 0.1 mL of distilled water was dropped on the coated surface. One minute after dropping, water droplets on the coated surface were observed from the side. It is a numerical value obtained by photographing with a digital camera (magnification 20 times) and obtained by image analysis using the θ / 2 method.
＜粘度＞
　本発明の酸性乳化調味料の粘度は５０Ｐａ・ｓ以上であり、さらに７５Ｐａ・ｓ以上であるとよい。
　なお、魚肉又は鶏肉の油漬けとの混ぜやすさ等生産性を考慮し、前記粘度は６００Ｐａ・ｓ以下であり、さらには５００Ｐａ・ｓ以下であるとよい。ここで、本発明に係る酸性乳化調味料の粘度は、品温２０℃のものをＢＨ型粘度計にて、ローターＮｏ．６、回転数２ｒｐｍの条件で測定した１分後の示度により算出した値である。
　本発明の酸性乳化調味料の製造工程において、外油相の固形油脂含量を増減させたり、外油相と混合前のＯ／Ｗ型乳化物に増粘剤を加えたりすることにより、粘度を上述の範囲に調整することができる。 <Viscosity>
The viscosity of the acidic emulsified seasoning of the present invention is 50 Pa · s or more, and preferably 75 Pa · s or more.
The viscosity is 600 Pa · s or less, and more preferably 500 Pa · s or less, taking into consideration productivity such as ease of mixing with fish or chicken in oil. Here, the viscosity of the acidic emulsified seasoning according to the present invention is such that the product temperature is 20 ° C. using a BH viscometer, and the rotor No. 6. It is a value calculated from the reading after 1 minute measured under the condition of 2 rpm.
In the production process of the acidic emulsified seasoning of the present invention, the viscosity is increased by increasing or decreasing the solid fat content of the outer oil phase or adding a thickener to the O / W emulsion before mixing with the outer oil phase. It can be adjusted to the above-mentioned range.
＜内油相＞
・内油相を形成する食用油脂
　Ｏ／Ｗ／Ｏ型乳化形態の内油相を形成する食用油脂は、品温２０℃で液状である。品温２０℃で液状の食用油脂で内油相を形成することにより、一般的な乳化設備で乳化することができる。
　品温２０℃で液状の食用油脂としては、凝固点が１０℃以下の食用油脂、特に５℃以下の食用油脂を使用することができる。なお、この食用油脂の凝固点は、基準油脂分析試験法（日本油化学会制定）の凝固点測定法によって得られる凝固点をいう。 <Inner oil phase>
-Edible fats and oils that form the inner oil phase The edible fats and oils that form the inner oil phase in the O / W / O type emulsified form are liquid at a product temperature of 20 ° C. By forming an inner oil phase with liquid edible fats and oils at a product temperature of 20 ° C., it can be emulsified with a general emulsification facility.
As edible oils and fats which are liquid at a product temperature of 20 ° C., edible oils and fats having a freezing point of 10 ° C. or less, particularly edible oils and fats having a temperature of 5 ° C. or less can be used. In addition, the freezing point of this edible oil and fat means the freezing point obtained by the freezing point measuring method of the reference | standard fats and oils analysis test method (Japan Oil Chemical Society establishment).
　品温２０℃で液状の食用油脂の具体例としては、例えば、菜種油、コーン油、綿実油、サフラワー油、オリーブ油、大豆油等の植物油脂を使用することができる。また、魚油、肝油、さらにはこれら油脂をエステル交換等により加工した油脂やジグリセライドのうち品温２０℃で液状のものも使用することができる。これらは、単独で又は２種以上を組み合わせて使用することができる。 As specific examples of edible fats and oils that are liquid at an article temperature of 20 ° C., vegetable oils such as rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, and soybean oil can be used. Also, fish oil, liver oil, and oils and diglycerides obtained by processing these oils and fats by transesterification and the like can be used at a product temperature of 20 ° C. These can be used alone or in combination of two or more.
・内油相を形成する食用油脂の含有量
　内油相を形成する食用油脂は、本発明の酸性乳化調味料の５～６０％、特に４２～５６％とすることができる。また、内油相を形成する食用油脂と外油相を形成する食用油脂との合計で１５～８０％とすることができ、さらに２５～８０％とすることができ、特に６５～７９％とすることができる。本発明の酸性乳化調味料における、内油相を形成する食用油脂の含有量が多すぎると内油相が外油相と合一して乳化状態が不安定になり、少なすぎるとＷ／Ｏ型乳化物と差異がなくなる。 -Content of the edible fat and oil which forms an inner oil phase The edible fat and oil which forms an inner oil phase can be 5 to 60% of the acidic emulsified seasoning of the present invention, and particularly 42 to 56%. Further, the total of the edible oil and fat forming the inner oil phase and the edible oil and fat forming the outer oil phase can be 15 to 80%, further 25 to 80%, and particularly 65 to 79%. can do. In the acidic emulsified seasoning of the present invention, if the content of edible fats and oils that form the inner oil phase is too large, the inner oil phase coalesces with the outer oil phase and the emulsified state becomes unstable, and if too little, W / O No difference from mold emulsion.
　また、内油相には、上述の２０℃で液状の食用油脂の他に乳化剤や着色料等を含有させることができ、これらを合わせて内油相形成材料とすることができる。 In addition, the inner oil phase can contain an emulsifier, a colorant, and the like in addition to the above-described edible oil and fat that are liquid at 20 ° C., and these can be combined to form an inner oil phase forming material.
・内油相の粒径
　内油相（即ち、Ｏ／Ｗ型乳化粒子中の油脂粒子）の平均粒子径（メジアン径）は、１０μｍ以下であるとよく、さらに５μｍ以下であるとよい。この油脂粒子の平均粒子径が前記値以下であることにより、乳化状態が安定化する。
　なお、内油相の平均粒子径は、レーザ回折散乱法による粒度分布測定装置にて体積換算で得た粒度分布から求めた値である。 -Inner oil phase particle size The average particle size (median diameter) of the inner oil phase (that is, the fat particles in the O / W type emulsified particles) is preferably 10 μm or less, and more preferably 5 μm or less. When the average particle diameter of the oil and fat particles is not more than the above value, the emulsified state is stabilized.
The average particle size of the inner oil phase is a value obtained from the particle size distribution obtained by volume conversion with a particle size distribution measuring device by a laser diffraction scattering method.
　また、本発明の酸性乳化調味料は、後述するように内油相形成材料と水相形成材料からＯ／Ｗ型乳化物を調製し、そのＯ／Ｗ型乳化物と外油相形成材料とを混合し、撹拌してＯ／Ｗ／Ｏ型に乳化することにより製造することができ、本発明の酸性乳化調味料に含まれるＯ／Ｗ型乳化粒子中の油脂粒子の平均粒子径は、外油相と混合する前のＯ／Ｗ型乳化物中の油脂粒子の平均粒子径と略同じであるので、外油相と混合する前のＯ／Ｗ型乳化物中の油脂粒子の平均粒子径を測定することによって、Ｏ／Ｗ／Ｏ型酸性乳化調味料中のＯ／Ｗ型乳化粒子中の油脂粒子の平均粒子径を求めることができる。 Moreover, the acidic emulsification seasoning of the present invention prepares an O / W type emulsion from an inner oil phase forming material and an aqueous phase forming material as will be described later, and the O / W type emulsion and the outer oil phase forming material Are mixed, stirred and emulsified into O / W / O type, and the average particle size of the fat and oil particles in the O / W type emulsified particles contained in the acidic emulsified seasoning of the present invention is Since the average particle diameter of the fat particles in the O / W emulsion before mixing with the outer oil phase is substantially the same, the average particle of the fat particles in the O / W emulsion before mixing with the outer oil phase By measuring the diameter, the average particle diameter of the fat and oil particles in the O / W type emulsified particles in the O / W / O type acidic emulsified seasoning can be determined.
＜外油相＞
・外油相を形成する食用油脂
　Ｏ／Ｗ／Ｏ型乳化形態の外油相を形成する食用油脂は、品温２０℃で固体の固体脂を含有する。外油相を形成する食用油脂が、品温２０℃で固体の固体脂を含むことにより、Ｏ／Ｗ／Ｏ型乳化物の乳化形態が安定する。したがって、かかる外油相形成用の食用油脂を含む外油相形成材料を、Ｏ／Ｗ型乳化物と混合撹拌することにより、Ｏ／Ｗ／Ｏ型乳化物の製造が容易となる。一方、外油相を形成する食用油脂の品温２０℃における固体脂の割合が高すぎると、撹拌してＯ／Ｗ／Ｏ型に乳化するときの撹拌が煩雑となる。そこで、外油相を形成する食用油脂としては、品温２０℃における固体脂含量が５～９０％、特に６０～９０％のものを使用することが好ましい。 <Outer oil phase>
-Edible fats and oils that form the outer oil phase The edible fats and oils that form the outer oil phase in the O / W / O type emulsified form contain solid fats that are solid at a product temperature of 20 ° C. When the edible oil and fat that forms the outer oil phase contains solid fat that is solid at a product temperature of 20 ° C., the emulsified form of the O / W / O emulsion is stabilized. Therefore, the production of the O / W / O emulsion is facilitated by mixing and stirring the outer oil phase forming material containing the edible oil and fat for forming the outer oil phase with the O / W emulsion. On the other hand, when the ratio of the solid fat at the product temperature of 20 ° C. of the edible fat forming the outer oil phase is too high, stirring when stirring and emulsifying into the O / W / O type becomes complicated. Therefore, it is preferable to use edible fats and oils forming the outer oil phase having a solid fat content of 5 to 90%, particularly 60 to 90% at a product temperature of 20 ° C.
　また、このような固体脂含量の食用油脂を使用することにより、酸味と旨みのバランスのとれた酸性乳化調味料を製造することが可能となる。これに対し、高融点油脂を使用すると、酸性乳化調味料が脂っこくなり、べたつきが生じる。反対に低融点油脂を使用すると、酸性乳化調味料がしょっぱくなったり、エグミが感じられたりして味のバランスが劣り、また、酸性乳化調味料の粘度も不安定になる。 In addition, by using an edible oil and fat having such a solid fat content, it is possible to produce an acidic emulsified seasoning having a good balance between sourness and umami. On the other hand, when a high melting point fat is used, the acidic emulsified seasoning becomes greasy and sticky. On the other hand, when low melting point fats and oils are used, the acidic emulsified seasoning becomes impure and the taste balance is inferior, and the viscosity of the acidic emulsified seasoning becomes unstable.
　品温２０℃における固体脂含量が５～９０％の食用油脂としては、内油相の形成に使用する上述の食用油脂を分画又はエステル交換等し、固形含量を調整したものを使用することができる。 As edible fats and oils having a solid fat content of 5 to 90% at a product temperature of 20 ° C., the above-mentioned edible fats and oils used for forming the inner oil phase should be fractionated or transesterified to adjust the solid content. Can do.
　なお、品温２０℃における固体脂含量が９０％を超える食用油脂と、品温２０℃における固体脂含量が１０％未満の食用油脂を混合することにより品温２０℃における固体脂含量を５～９０％に調整した混合油であっても、Ｏ／Ｗ／Ｏ型に乳化するときの撹拌が容易になり、また味のバランスも優れるため好適である。 In addition, the solid fat content at the product temperature of 20 ° C. is mixed by mixing the edible fat and oil with a solid fat content of more than 90% at the product temperature of 20 ° C. and the edible fat and oil having a solid fat content of less than 10% at the product temperature of 20 ° C. Even a mixed oil adjusted to 90% is suitable because stirring during emulsification in the O / W / O type is easy and the balance of taste is excellent.
　また、油相中の固体脂含量は、ＡＯＣＳ　Ｏｆｆｉｃｉａｌ　Ｍｅｔｈｏｄ　Ｃｄ１６ｂ－９３（Ｒｅｖｉｓｅｄ　１９９９）に記載の方法で測定でき、Ｏ／Ｗ／Ｏ型乳化物の外油相に固体脂を含有するか否かは、顕微鏡で結晶の有無を確認することにより観察することができる。 In addition, the solid fat content in the oil phase can be measured by the method described in AOCS Official Method Cd16b-93 (Revised 1999), and whether or not the outer oil phase of the O / W / O type emulsion contains solid fat. Can be observed by confirming the presence or absence of crystals with a microscope.
　具体的に入手可能なこのような油脂として、ユニショートＰＳ（不二精油社製）、ＢＳＴ－ＤＰ（不二精油社製）、メルバ３６（不二精油社製）、メルバ４５（不二精油社製）、マイクロショート（月島食品社製）およびこれらの混合物が挙げられるが、これらに限定されるものではない。 As such fats and oils that can be specifically obtained, Unishort PS (Fuji Oil Co., Ltd.), BST-DP (Fuji Oil Co., Ltd.), Melba 36 (Fuji Oil Co., Ltd.), Melba 45 (Fuji Oil Co., Ltd.) Co., Ltd.), Micro Short (manufactured by Tsukishima Foods Co., Ltd.), and mixtures thereof, but are not limited thereto.
・外油相を形成する食用油脂の含有量
　乳化物の安定性の点から、外油相を形成する食用油脂は、本発明の酸性乳化調味料の１０～４０％とすることができ、さらに２０～３５％とすることができ、特に２２～２７％とすることができる。また、本発明の酸性乳化調味料に含まれる油脂全体に対して、１４～８９％とすることができ、さらに１４～５０％とすることができ、特に２０～３５％とすることができる。 -Content of edible oil and fat that forms the outer oil phase From the viewpoint of the stability of the emulsion, the edible oil and fat that forms the outer oil phase can be 10 to 40% of the acidic emulsified seasoning of the present invention, It can be 20-35%, in particular 22-27%. Further, it can be 14 to 89%, further 14 to 50%, particularly 20 to 35%, based on the total fat and oil contained in the acidic emulsified seasoning of the present invention.
　外油相には、上述の２０℃で固体脂を含む食用油脂の他に乳化剤や着色料等を含有させることができ、これらを合わせて外油相形成材料とすることができる。 The outer oil phase can contain an emulsifier, a coloring agent, and the like in addition to the edible fat and oil containing solid fat at 20 ° C., and these can be combined into an outer oil phase forming material.
＜水相＞
　水相は、水、酸味料、食塩、調味料、糖類、香辛料、着色料、着香料、増粘剤、乳化剤等を含むことができ、これらを合わせて水相形成材料とすることができる。水相形成材料には、食塩、食酢、調味料及び糖類を含めることが好ましい。 <Water phase>
The aqueous phase can contain water, acidulant, salt, seasoning, sugar, spice, coloring agent, flavoring agent, thickener, emulsifier, and the like, and these can be combined into an aqueous phase forming material. The aqueous phase forming material preferably contains salt, vinegar, seasoning and sugar.
・水分量
　粘性の点から、水相に占める水分量は、本発明の酸性乳化調味料の２０～８５％とすることができ、さらに３０～８５％とすることができる。なお、この水分量は、水相を形成材する各材料に含まれる水分の合計量である。 -Moisture amount From the point of viscosity, the moisture amount in the aqueous phase can be 20 to 85% of the acidic emulsified seasoning of the present invention, and can further be 30 to 85%. This amount of water is the total amount of water contained in each material forming the water phase.
・酸味料
　酸味料としては、酢酸、クエン酸、コハク酸、乳酸、グルコン酸等を使用することができ、中でも酢酸として醸造酢を使用することが産業上の入手容易性の点で好ましい。 -Acidulant As the acidulant, acetic acid, citric acid, succinic acid, lactic acid, gluconic acid and the like can be used. Among them, it is preferable to use brewed vinegar as acetic acid in terms of industrial availability.
　酸味料の使用量は、水相のｐＨが４．５以下となるように適宜調整する。これにより、風味が良好となり、微生物の繁殖を抑制することができる。さらに、水相のｐＨを４．５以下とすることにより、タンパク質が水相に含まれる場合はこのタンパク質が変性することで水相の粘度が上昇し、Ｏ／Ｗ／Ｏ型乳化形態におけるＯ／Ｗ型乳化粒子の微細化及び安定化を図ることができる。 The amount of acidulant used is adjusted as appropriate so that the pH of the aqueous phase is 4.5 or less. Thereby, a flavor becomes favorable and can suppress the proliferation of microorganisms. Furthermore, when the pH of the aqueous phase is 4.5 or less, when the protein is contained in the aqueous phase, the protein is denatured to increase the viscosity of the aqueous phase, and the O / W / O type emulsion form O / W-type emulsified particles can be refined and stabilized.
・増粘剤
　増粘剤としては、以下にあげる澱粉、ガム質等を使用することができる。増粘剤の使用により、本発明の酸性乳化調味料を、食材上で所望のラインを描くトッピングとして使用した場合に、描いたライン形状が保持されやすくなるとともに、水相の粘度が高まることでＯ／Ｗ／Ｏ型乳化形態におけるＯ／Ｗ型乳化粒子の微細化及び安定化を図ることができる。 -Thickener As a thickener, the following starches, gums, etc. can be used. When the acidic emulsified seasoning of the present invention is used as a topping that draws a desired line on the food, the drawn line shape is easily retained and the viscosity of the aqueous phase is increased by using the thickener. The O / W type emulsified particles in the O / W / O type emulsified form can be refined and stabilized.
　澱粉としては、例えば、馬鈴薯澱粉、コーンスターチ、タピオカ澱粉、小麦澱粉、米澱粉、これらの澱粉をアルファ化、架橋等の処理を施した加工澱粉、並びに湿熱処理澱粉が挙げられる。湿熱処理澱粉としては、「湿熱処理澱粉」として市販されているものであれば特に限定するものではない。また、加工澱粉としては、食品衛生法で含有物に指定された化学的処理を施された澱粉であって食用として供されるものであれば特に限定するものではない。例えば、アセチル化アジピン酸架橋澱粉、アセチル化リン酸架橋澱粉、アセチル化酸化澱粉、オクテニルコハク酸澱粉ナトリウム、酢酸澱粉、酸化澱粉、ヒドロキシプロピル化リン酸架橋澱粉、ヒドロキシプロピル澱粉、リン酸化澱粉、リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉等が挙げられる。 Examples of the starch include potato starch, corn starch, tapioca starch, wheat starch, rice starch, processed starch obtained by subjecting these starches to pretreatment, crosslinking, and the like, and wet heat-treated starch. The wet heat-treated starch is not particularly limited as long as it is commercially available as “wet heat treated starch”. Further, the processed starch is not particularly limited as long as it is a starch that has been subjected to chemical treatment designated as a content by the Food Sanitation Law and is used for food. For example, acetylated adipic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, hydroxypropyl starch, phosphorylated starch, phosphoric acid Cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, and the like.
　ガム質としては、例えば、キサンタンガム、ジェランガム、カラギーナン、ローカストビーンガム、タラガム、グアガム、アラビアガム、タマリンドガム、サイリュームシードガム、アルギン酸ナトリウム、ペクチン、コンニャクマンナン等が挙げられる。 Examples of gums include xanthan gum, gellan gum, carrageenan, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, silium seed gum, sodium alginate, pectin, and konjac mannan.
　酸性乳化調味料における増粘剤の含有量は、増粘剤の種類にもよるが、食品にライン状のトッピングを描いた場合にそのライン形状を保持しやすくする点から、０．２％以上とすることができ、さらに０．４％以上とすることができる。一方、ライン状のトッピングの描きやすさや、食味への影響の点から、増粘剤の含有量は７％以下であるとよく、さらには６％以下であるとよい。 The content of the thickening agent in the acidic emulsified seasoning depends on the type of the thickening agent, but it is 0.2% or more from the viewpoint of easily maintaining the line shape when a line-shaped topping is drawn on the food. Furthermore, it can be 0.4% or more. On the other hand, the content of the thickener is preferably 7% or less, and more preferably 6% or less from the viewpoint of ease of drawing the line topping and the influence on the taste.
・食塩
　食塩としては、精製塩、岩塩などを使用することができる。
　本発明の酸性乳化調味料における食塩の含有量は、２～６％とすることができ、特に３～６％とすることができる。これにより、酸性乳化調味料の風味が良好となり、微生物の繁殖を抑制することができる。 ・ Salt As the salt, purified salt, rock salt, etc. can be used.
The content of sodium chloride in the acidic emulsified seasoning of the present invention can be 2 to 6%, particularly 3 to 6%. Thereby, the flavor of an acidic emulsification seasoning becomes favorable and can suppress the proliferation of microorganisms.
・乳化剤
　乳化剤としては、卵黄、卵黄レシチン、乳タンパク、大豆タンパク、モノグリセリド、モノグリセリド誘導体、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、グリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ステアロイル乳酸カルシウム、植物レシチン、乳化澱粉等が挙げられる。中でも、卵黄を用いることが好ましい。 ・ Emulsifiers Examples of emulsifiers include egg yolk, egg yolk lecithin, milk protein, soybean protein, monoglyceride, monoglyceride derivatives, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, vegetable lecithin, emulsified starch, etc. Is mentioned. Among these, it is preferable to use egg yolk.
　卵黄としては、例えば、生卵黄をはじめ、生卵黄に殺菌処理、冷凍処理、スプレードライ又はフリーズドライ等の乾燥処理、ホスフォリパーゼＡ１、ホスフォリパーゼＡ２、ホスフォリパーゼＣ、ホスフォリパーゼＤ又はプロテアーゼ等による酵素処理、酵母又はグルコースオキシダーゼ等による脱糖処理、超臨界二酸化炭素処理等の脱コレステロール処理、食塩又は糖類等の混合処理等の１種又は２種以上の処理を施したもの等が挙げられる。本発明の酸性乳化調味料における卵黄の含有量としては、固形分換算で１～１０％含むことができ、さらに１～８％含むことができ、特に１．５～６％含むことができる。
　なお、卵黄をはじめとする上述の乳化剤としては、単独で又は２種以上を組み合わせて使用することができる。 Examples of the egg yolk include raw egg yolk, raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or Those subjected to one or more treatments such as enzyme treatment with protease, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or saccharide, etc. Can be mentioned. The egg yolk content in the acidic emulsified seasoning of the present invention can be contained in an amount of 1 to 10%, further 1 to 8%, particularly 1.5 to 6% in terms of solid content.
In addition, as said emulsifier including egg yolk, it can be used individually or in combination of 2 or more types.
＜酸性乳化調味料の製造方法＞
　本発明の酸性乳化調味料の製造方法としては、内油相形成用材料、水相形成用材料、外油相形成材料をそれぞれ調製し、まず、内油相形成状材料と水相形成用材料とを混合して乳化することによりＯ／Ｗ型乳化物を調製する。次に、Ｏ／Ｗ型乳化物と外油相形成用材料とを混合して乳化することによりＯ／Ｗ／Ｏ型乳化形態を有する本発明の酸性乳化調味料を製造する。 <Method for producing acidic emulsified seasoning>
As the method for producing the acidic emulsified seasoning of the present invention, an inner oil phase forming material, an aqueous phase forming material, and an outer oil phase forming material are prepared. First, an inner oil phase forming material and an aqueous phase forming material are prepared. Are mixed and emulsified to prepare an O / W emulsion. Next, the acidic emulsified seasoning of the present invention having the O / W / O type emulsified form is produced by mixing and emulsifying the O / W type emulsion and the material for forming the outer oil phase.
・内油相形成用材料、水相形成材料、及び外油相形成材料の混合割合
　本発明の酸性乳化調味料を製造するにあたり、内油相形成用材料、水相形成材料、及び外油相形成材料の混合割合は、内油相形成用材料８～７５部に対して水相形成用材料を９２～２５部、特に内油相形成材料３０～７０部に対して水相形成用材料７０～３０部とし、また、Ｏ／Ｗ型乳化物１００部に対して、外油相形成用材料１１～６７部、特に２５～５４部とすることができる。 -Mixing ratio of inner oil phase forming material, aqueous phase forming material, and outer oil phase forming material In producing the acidic emulsified seasoning of the present invention, the inner oil phase forming material, the aqueous phase forming material, and the outer oil phase The mixing ratio of the forming material is such that the water phase forming material is 92 to 25 parts with respect to the inner oil phase forming material 8 to 75 parts, and particularly the water phase forming material 70 with respect to 30 to 70 parts of the inner oil phase forming material. To 30 parts, and 11 to 67 parts, particularly 25 to 54 parts of the outer oil phase forming material with respect to 100 parts of the O / W emulsion.
・外油相を形成する食用油脂のホイップ
　上述のようにＯ／Ｗ／Ｏ型乳化形態を有する酸性乳化調味料を製造するにあたり、外油相の形成に使用する、２０℃で固体の固体脂を含有する外油相形成用材料を予めホイップし、そのホイップした食用油脂をＯ／Ｗ型乳化物と混合することが好ましい。このホイップによりＯ／Ｗ型乳化物と外油相を形成する油脂との二次乳化が速くなり、二次乳化により得られるＯ／Ｗ／Ｏ型乳化形態を有する酸性乳化調味料の食感がソフトになる。また、酸性乳化調味料に占める外油相の量を減らすことができる。さらに、酸性乳化調味料と生野菜等の食材との絡みが一層良くなる。 -Whip of edible fat / oil forming outer oil phase Solid fat at 20 ° C. used for forming outer oil phase for producing acidic emulsified seasoning having O / W / O type emulsified form as described above It is preferable that the outer oil phase-forming material containing whipped in advance and the edible edible fat mixed with the O / W emulsion. This whipping speeds up the secondary emulsification of the O / W emulsion and the fats and oils forming the outer oil phase, and the texture of the acidic emulsified seasoning having the O / W / O emulsion form obtained by the secondary emulsification is obtained. Become soft. Moreover, the quantity of the outer oil phase which occupies for an acidic emulsification seasoning can be reduced. Furthermore, the entanglement between the acidic emulsified seasoning and ingredients such as raw vegetables is further improved.
　このような２０℃で固体の固体脂を含有する食用油脂のホイップの効果は、ホイップによるオーバーランを大きくするほど顕著となり、例えば、外油相を形成する固体脂を含有する油脂と、Ｏ／Ｗ型乳化物とをヘラを用いて手で撹拌してそれらの二次乳化物を完成させるにあたり、オーバーラン０％の場合には、二次乳化物の完成までに必要な撹拌回数が３００回であるときに、オーバーラン２００％の場合には、同様の撹拌回数を１５０回に低減させることができる。 The effect of whipping of edible fats and oils containing solid fats that are solid at 20 ° C. becomes more pronounced as the overrun by whipping increases, for example, fats and oils containing solid fats that form the outer oil phase, and O / When completing the secondary emulsion by manually stirring the W-type emulsion with a spatula, if the overrun is 0%, the number of stirring required to complete the secondary emulsion is 300 times. When the overrun is 200%, the same number of stirrings can be reduced to 150 times.
　なお、外油相形成材料を、２０℃で固体の固体脂を含有する食用油脂と乳化剤や着色料等を混合して調製する場合、上述のホイップは、２０℃で固体脂を含有する食用油脂に乳化剤や着色料等を混合した後に行うことが好ましい。 When the outer oil phase-forming material is prepared by mixing edible fats and oils containing solid fats at 20 ° C. with emulsifiers and coloring agents, the above whip is edible fats and fats containing solid fats at 20 ° C. It is preferable to carry out after mixing an emulsifier, a colorant and the like.
・外油相を形成する食用油脂における微細結晶の析出
　上述のように２０℃で固体の固体脂を含有する食用油脂をホイップするにあたり、予めその食用油脂を急激に冷却しつつ練ることにより、食用油脂に粒径１～１０μｍの微細結晶を生じさせておくことが好ましい。この冷却の温度プロファイルとしては、例えば、６５℃から２０℃に２分間で冷やす。これにより、食用油脂がホイップされやすくなり、また、Ｏ／Ｗ／Ｏ型乳化形態を有する乳化物を速く調製でき、最終的に得られる酸性乳化調味料の口当たりも向上し、また得られた酸性乳化調味料の安定性が向上する。これは、外油相を形成する食用油脂に予め微細結晶を生じさせておくと、その食用油脂をＯ／Ｗ型乳化物と混ぜた場合に、外油相を形成する食用油脂がＯ／Ｗ型乳化物の外側に留まり、撹拌によってＯ／Ｗ型乳化粒子の外側をコーティングするので、Ｏ／Ｗ型乳化粒子が外油相内で分散しやすくなり、Ｏ／Ｗ／Ｏ型乳化形態の形成が促進されるためである。 -Precipitation of fine crystals in edible fats and oils that form the outer oil phase When whipping edible fats and oils containing solid solid fat at 20 ° C as described above, the edible fats and oils are edible by kneading them while rapidly cooling them. It is preferable to produce fine crystals having a particle size of 1 to 10 μm in the oil or fat. As a cooling temperature profile, for example, cooling is performed from 65 ° C. to 20 ° C. in 2 minutes. As a result, edible fats and oils can be easily whipped, an emulsion having an O / W / O type emulsified form can be prepared quickly, the mouthfeel of the finally obtained acidic emulsified seasoning is improved, and the obtained acidity The stability of the emulsified seasoning is improved. This is because if the edible fats and oils that form the outer oil phase are preliminarily formed with fine crystals, the edible fats and oils that form the outer oil phase become O / W when the edible fats and oils are mixed with an O / W emulsion. Since it stays outside the emulsion and coats the outside of the O / W emulsion particles by stirring, the O / W emulsion particles are easily dispersed in the outer oil phase, thereby forming an O / W / O emulsion form. This is because it is promoted.
　これに対し、外油相を形成する食用油脂が完全に液状であると、その食用油脂をＯ／Ｗ型乳化物と混合したときに、その食用油脂がＯ／Ｗ型乳化物の油相粒子と合一し、Ｏ／Ｗ／Ｏ型乳化形態を形成することが難しくなる。 On the other hand, when the edible fat / oil forming the outer oil phase is completely liquid, when the edible fat / oil is mixed with the O / W emulsion, the edible fat / oil is an oil phase particle of the O / W emulsion. And it becomes difficult to form an O / W / O type emulsified form.
　また、その食用油脂を急激に冷却しつつ練ることなく得られた外油相では、食用油脂に含まれる結晶の長さが１０μｍを超えた針状結晶となり、安定性のある酸性乳化調味料が得られにくい。 Moreover, in the outer oil phase obtained without kneading while rapidly cooling the edible fats and oils, the length of the crystals contained in the edible fats and oils becomes needle-like crystals exceeding 10 μm, and a stable acidic emulsified seasoning is obtained. It is difficult to obtain.
・Ｏ／Ｗ型乳化物と外油相形成材料との乳化条件
　Ｏ／Ｗ型乳化物と外油相形成材料とを混合し乳化する温度は０℃以上４０℃以下とすることができ、特に２０℃以上３０℃以下が好ましい。
　また、Ｏ／Ｗ型乳化物と外油相形成材料との乳化は、ホモミキサーやコロイドミル等の一般的な乳化装置を用いて行うことができる。 -Emulsification conditions of O / W type emulsion and outer oil phase forming material The temperature at which the O / W type emulsion and outer oil phase forming material are mixed and emulsified can be 0 ° C or higher and 40 ° C or lower, especially 20 degreeC or more and 30 degrees C or less are preferable.
Further, the emulsification of the O / W emulsion and the outer oil phase forming material can be performed using a general emulsification apparatus such as a homomixer or a colloid mill.
　乳化工程における撹拌の強さ、処理時間などは、その乳化工程により得られた乳化物に対する水の接触角が１０～６５°となるように、特に２０°以上となるように、また、５５°以下となるように適宜調整する。
　具体的には、撹拌当初はＯ／Ｗ／Ｏ型になっていないため水の接触角は０～５°程度であるが、撹拌を強くしたり処理時間を長くすることで徐々に水の接触角が上昇し、Ｏ／Ｗ／Ｏ型の２次乳化が完成するに従って外油相のみの水の接触角である６５°を超える角度に近づいていく。水の接触角が１０～６５°とは、Ｏ／Ｗ／Ｏ型の２次乳化が完全には完成していない状態であることを意味する。 In the emulsification step, the strength of stirring, the treatment time, etc. are such that the contact angle of water with the emulsion obtained in the emulsification step is 10 to 65 °, particularly 20 ° or more, and 55 ° It adjusts suitably so that it may become the following.
Specifically, the contact angle of water is about 0 to 5 ° because it is not O / W / O type at the beginning of stirring, but the contact with water is gradually increased by increasing the stirring or lengthening the treatment time. As the angle rises and O / W / O type secondary emulsification is completed, the angle approaches 65 ° which is the contact angle of water only in the outer oil phase. The contact angle of water of 10 to 65 ° means that the O / W / O type secondary emulsification is not completely completed.
＜酸性乳化調味料を使用した調理食品＞
　本発明の酸性乳化調味料は種々の調理食品を得るために使用することができ、例えば、お好み焼き等にかけたり、生野菜にかけてサラダ等としたり、ゆで卵、ツナ、たらこ等の具材と混ぜ合わせてスプレッドとし、それをパン、ピザ、おにぎり等で使用したりすることができる。この場合、酸性乳化調味料それ自体が乾きにくく、また、酸性乳化調味料を使用する食品に該酸性乳化調味料の水分が移行したり、食品に離水を生じさせたり、食品中の水分その他の成分が酸性乳化調味料に移行することが抑制されるので、酸性乳化調味料を使用した食品の美味しさや外観の経時劣化を抑制することができる。 <Cooked food using acidic emulsified seasoning>
The acidic emulsified seasoning of the present invention can be used to obtain various cooked foods, for example, okonomiyaki etc., salad over raw vegetables etc., mixed with ingredients such as boiled eggs, tuna, octopus You can use it for bread, pizza, rice balls, etc. In this case, the acidic emulsified seasoning itself is difficult to dry, and the water content of the acidic emulsified seasoning is transferred to foods that use the acidic emulsified seasonings, causing water separation in the foods, and Since it is suppressed that a component transfers to an acidic emulsified seasoning, the deliciousness of foodstuffs using an acidic emulsified seasoning and deterioration with time of appearance can be suppressed.
［実施例１］
　下記表１Ａの配合にて実施例１の酸性乳化調味料を調製した。すなわち、表１の水相及び内油相をミキサーで乳化した後、コロイドミルで乳化し、Ｏ／Ｗ型乳化物を調製した。次に、Ｏ／Ｗ型乳化物に表１の外油相を加えてミキサーで乳化して、Ｏ／Ｗ／Ｏ型乳化形態を有する乳化物を調製した。この場合、外油相とする植物油脂を、予めオーバーラン１００％までホイップした。また、外油相を加えた後の撹拌時間を変えることにより、得られる乳化物に対する水の接触角を調整した。なお、いずれの乳化工程も品温２０℃の状態で行った。 [Example 1]
An acidic emulsified seasoning of Example 1 was prepared with the formulation shown in Table 1A below. That is, the water phase and the inner oil phase shown in Table 1 were emulsified with a mixer and then emulsified with a colloid mill to prepare an O / W type emulsion. Next, the outer oil phase shown in Table 1 was added to the O / W emulsion and emulsified with a mixer to prepare an emulsion having an O / W / O emulsion form. In this case, the vegetable oil used as the outer oil phase was previously whipped to 100% overrun. Moreover, the contact angle of water with respect to the obtained emulsion was adjusted by changing the stirring time after adding an outer oil phase. Each emulsification step was performed at a product temperature of 20 ° C.
　得られた酸性乳化調味料において、粘度は２３０Ｐａ・ｓ、Ｏ／Ｗ型乳化粒子中の油脂粒子の平均粒子径は５μｍ以下であった。 In the obtained acidic emulsified seasoning, the viscosity was 230 Pa · s, and the average particle size of the fat and oil particles in the O / W type emulsified particles was 5 μm or less.
［実施例２～１５、比較例１～４］
　表１Ａ及び表１Ｂに示される酸性乳化調味料の配合比にて、実施例２～１５、比較例１～４の酸性乳化調味料を実施例１と同様に調製した。 [Examples 2 to 15 and Comparative Examples 1 to 4]
The acidic emulsified seasonings of Examples 2 to 15 and Comparative Examples 1 to 4 were prepared in the same manner as in Example 1 with the blending ratio of the acidic emulsified seasonings shown in Table 1A and Table 1B.
［水の接触角］
　各実施例及び比較例の酸性乳化調味料を２０℃で秤量皿に水平に塗布し、その塗布面に蒸留水０．１ｍＬを滴下し、滴下から１分後に塗布面上の水滴を真横から顕微鏡用デジタルカメラ（倍率２０倍）（キーエンス社製ＶＨＸ－６００）で撮影し、画像解析によりθ／２法で塗布面に対する水の接触角を求めた。結果を表１Ａ及び表１Ｂに示す。 [Contact angle of water]
The acidic emulsified seasoning of each Example and Comparative Example was applied horizontally to a weighing dish at 20 ° C., and 0.1 mL of distilled water was dropped onto the application surface. One minute after the addition, water droplets on the application surface were observed from the side. An image was taken with a digital camera (magnification 20 times) (Keyence VHX-600), and the contact angle of water with respect to the coated surface was determined by image analysis by the θ / 2 method. The results are shown in Table 1A and Table 1B.
[乳化状態の顕微鏡写真] 
　実施例１５及び比較例４の酸性乳化調味料の油相を染色し、その共焦点レーザー顕微鏡写真（倍率：４００倍）を撮った。結果を図１及び図２に示す。
　図１及び図２から、実施例１５の酸性乳化調味料にはＯ／Ｗ型乳化粒子の粒子径が不揃いで不定形であり、マーブル状の部分が見られ、Ｏ／Ｗ／Ｏ型乳化形態が不完全であるのに対し、比較例４の酸性乳化調味料では粒径が１０～２０μｍの範囲であるＯ／Ｗ型乳化粒子が増加しており、実施例１５よりもＯ／Ｗ／Ｏ型乳化形態が完成されていることがわかる。 [Micrograph of emulsified state]
The oil phase of the acidic emulsified seasoning of Example 15 and Comparative Example 4 was dyed, and confocal laser micrographs (magnification: 400 times) were taken. The results are shown in FIGS.
From FIG. 1 and FIG. 2, the acidic emulsified seasoning of Example 15 has irregularly shaped O / W-type emulsified particles, irregular shapes, and marbled portions, and an O / W / O-type emulsified form. Is incomplete, whereas in the acidic emulsified seasoning of Comparative Example 4, the O / W type emulsified particles having a particle size in the range of 10 to 20 μm are increased, which is O / W / O than in Example 15. It can be seen that the mold emulsification form is completed.
［食品での評価］
　実施例１～１５、及び比較例１～４で得られた各酸性乳化調味料を次の試験１～５のように食品で使用し、評価した。 [Evaluation with food]
Each acidic emulsified seasoning obtained in Examples 1 to 15 and Comparative Examples 1 to 4 was used in food as in the following tests 1 to 5 and evaluated.
［試験１：卵スプレッドの卵白の硬化変性］
　各酸性乳化調味料について、粒径５～１０ｍｍにダイシングしたゆで卵に対し酸性乳化調味料を半量和えてタマゴスプレッドとし、１０℃で２４時間保存した後のゆで卵の卵白部分の硬化度合いを下記評価基準で評価した。結果を表１Ａ及び表１Ｂに示す。
Ａ：ほぼ硬化していない。
Ｂ：若干硬化が感じられるが問題のない程度である。
Ｃ：酸性乳化調味料が分離しているか、硬化している。 [Test 1: Hardening modification of egg white of egg spread]
For each acidic emulsified seasoning, half the amount of the acidic emulsified seasoning was added to the boiled egg diced to a particle size of 5 to 10 mm to make an egg spread, and the degree of cure of the egg white portion of the boiled egg after storage at 10 ° C. for 24 hours is as follows: Evaluation was based on the evaluation criteria. The results are shown in Table 1A and Table 1B.
A: Almost not cured.
B: Hardening is felt slightly, but there is no problem.
C: The acidic emulsified seasoning is separated or hardened.
［試験２：野菜からの離水］
　各酸性乳化調味料について、２～４ｍｍに薄切りしたタマネギに対し酸性乳化調味料を半量和えて調理食品とし、１０℃で２４時間保存した後のタマネギからの離水を下記評価基準で評価した。結果を表１に示す。
Ａ：離水がほぼない。
Ｂ：若干の離水はあるが問題のない程度である。
Ｃ：酸性乳化調味料が、分離しているか、離水して流れ出している。 [Test 2: Water separation from vegetables]
For each acidic emulsified seasoning, half the amount of the acidic emulsified seasoning was mixed with the onion sliced into 2 to 4 mm to prepare a cooked food, and the water separation from the onion after storage at 10 ° C. for 24 hours was evaluated according to the following evaluation criteria. The results are shown in Table 1.
A: There is almost no water separation.
B: Although there is some water separation, there is no problem.
C: The acidic emulsified seasoning is separated or separated and flowing out.
［試験３：食味］
各酸性乳化調味料を、口径５ｍｍの丸口金絞りを用いて線状のトッピングお好み焼き上に形成し、２０℃で６時間保存した後に食して以下の評価基準で評価した。結果を表１Ａ及び表１Ｂに示す。
Ａ：一般的な酸性水中油型のマヨネーズと略同様の食味である。
Ｂ：一般的な酸性水中油型のマヨネーズとはやや食味が異なるが問題のない程度である。
Ｃ：一般的な酸性水中油型のマヨネーズとはかなり食味が異なる。
Ｄ：一般的な酸性水中油型のマヨネーズとは食味が全く異なる。 [Test 3: Taste]
Each acidic emulsified seasoning was formed on a linear topping okonomiyaki using a 5 mm caliber round mouthpiece, stored at 20 ° C. for 6 hours, eaten, and evaluated according to the following evaluation criteria. The results are shown in Table 1A and Table 1B.
A: The taste is substantially the same as that of a general acidic oil-in-water mayonnaise.
B: Although it is slightly different in taste from a general acidic oil-in-water mayonnaise, there is no problem.
C: The taste is quite different from that of a general acidic oil-in-water mayonnaise.
D: Taste completely different from that of general acidic oil-in-water mayonnaise.
　表１Ａ及び表１Ｂより、水の接触角が１０°未満又は６５°以上でＯ／Ｗ／Ｏ型乳化形態が形成されている比較例１～４の酸性乳化調味料は、タマゴスプレッドの卵白の硬化変性があったり、野菜からの離水があったり、あるいは一般的な酸性水中油型のマヨネーズとはかなり異なった食味であるのに対し、水の接触角が１０～６５°で不完全なＯ／Ｗ／Ｏ型乳化形態を有する実施例１～１５の酸性乳化調味料は、タマゴスプレッドの卵白の硬化変性がなく、野菜からの離水もなく、かつ一般的な酸性水中油型のマヨネーズと略同様の食味ないしやや食味が異なるが問題のない程度であることがわかる。
　なお、各実施例及び比較例の酸性乳化調味料は、いずれも水相ｐＨが４．５以下、粘度は７５Ｐａ・ｓ以上５００Ｐａ・ｓ以下、Ｏ／Ｗ型乳化粒子の平均粒子径が５μｍ以下であった。 From Table 1A and Table 1B, the acidic emulsified seasonings of Comparative Examples 1 to 4 in which the O / W / O type emulsified form is formed at a water contact angle of less than 10 ° or 65 ° or more are the egg whites of egg spread. It is hardened and denatured, water is removed from vegetables, or it tastes very different from general acidic oil-in-water mayonnaise, while water contact angle is 10-65 ° and incomplete O The acidic emulsified seasonings of Examples 1 to 15 having a / W / O type emulsified form are not hardened and denatured in egg white of egg spreads, are not separated from vegetables, and are approximately the same as general acidic oil-in-water mayonnaise. It can be seen that the taste is similar or slightly different, but there is no problem.
In addition, as for the acidic emulsification seasoning of each Example and a comparative example, all are aqueous phase pH 4.5 or less, a viscosity is 75 Pa.s or more and 500 Pa.s or less, and the average particle diameter of O / W type | mold emulsion particle | grains is 5 micrometers or less. Met.
［試験４］
　実施例７～１５で得られた各酸性乳化調味料について、口径５ｍｍの丸口金絞りを用いて線状のトッピングをハンバーグ上に形成し、２０℃で６時間保存した後のトッピング形状を評価したところ、いずれも形状にほぼ変化がなく好ましかった。また、これらを食したところ、いずれも一般的な酸性水中油型のマヨネーズと略同様の食味であり好ましかった。 [Test 4]
For each of the acidic emulsified seasonings obtained in Examples 7 to 15, a linear topping was formed on a hamburger using a round die with a diameter of 5 mm, and the topping shape after storage at 20 ° C. for 6 hours was evaluated. However, all of them were preferred since there was almost no change in shape. In addition, when these were eaten, all had a taste similar to that of a general acidic oil-in-water mayonnaise, which was preferable.
［試験５］
　実施例７～１５で得られた各酸性乳化調味料について、口径５ｍｍの丸口金絞りを用いて線状のトッピングをソテーした人参上に形成し、２０℃で６時間保存した後のトッピング形状を評価したところ、いずれも形状にほぼ変化がなく好ましかった。また、これらを食したところ、いずれも一般的な酸性水中油型のマヨネーズと略同様の食味であり好ましかった。
 
 
 
  [Test 5]
For each of the acidic emulsified seasonings obtained in Examples 7 to 15, the topping shape after forming a linear topping on a carrot with a 5 mm diameter round mouthpiece and storing it at 20 ° C. for 6 hours is used. As a result of evaluation, all of the shapes were preferred with almost no change. In addition, when these were eaten, all had a taste similar to that of a general acidic oil-in-water mayonnaise, which was preferable.



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Figure JPOXMLDOC01-appb-T000002
  

Claims (14)

  1. 　食用油脂、乳化剤、有機酸及び食塩を含有し、
    Ｏ／Ｗ／Ｏ型乳化形態を有する酸性乳化調味料であって、
    水相のｐＨが４．５以下であり、
    外油相が、品温２０℃で固体の固体脂を含有し、
    内油相が、品温２０℃で液状の食用油脂を含有し、
    該酸性乳化調味料に対する水の接触角が１０～６５°である酸性乳化調味料。     Contains edible oils and fats, emulsifiers, organic acids and salt,
    An acidic emulsified seasoning having an O / W / O type emulsified form,
    The pH of the aqueous phase is 4.5 or less,
    The outer oil phase contains solid fat that is solid at a product temperature of 20 ° C.,
    The inner oil phase contains edible oil that is liquid at a product temperature of 20 ° C.,
    An acidic emulsified seasoning having a water contact angle of 10 to 65 ° with respect to the acidic emulsified seasoning.
  2. 　請求項１記載の酸性乳化調味料であって、該酸性乳化調味料に対する水の接触角が２０°以上である酸性乳化調味料。 The acidic emulsified seasoning according to claim 1, wherein the contact angle of water with the acidic emulsified seasoning is 20 ° or more.
  3. 　請求項１又は２に記載の酸性乳化調味料であって、該酸性乳化調味料に対する水の接触角が５５°以下である酸性乳化調味料。 The acidic emulsified seasoning according to claim 1 or 2, wherein a contact angle of water with respect to the acidic emulsified seasoning is 55 ° or less.
  4. 　請求項１～３のいずれかに記載の酸性乳化調味料であって、外油相が含気されている酸性乳化調味料。 The acidic emulsified seasoning according to any one of claims 1 to 3, wherein the outer oil phase is aerated.
  5. 　請求項１～４のいずれかに記載の酸性乳化調味料であって、乳化剤が卵黄である酸性乳化調味料。 The acidic emulsified seasoning according to any one of claims 1 to 4, wherein the emulsifier is egg yolk.
  6. 　請求項１～５のいずれかに記載の酸性乳化調味料であって、外油相が、品温２０℃で固体の固体脂を外油相の５～９０質量％含有する酸性乳化調味料。 The acidic emulsified seasoning according to any one of claims 1 to 5, wherein the outer oil phase contains solid solid fat at an article temperature of 20 ° C in an amount of 5 to 90% by mass of the outer oil phase.
  7. 　請求項１～６のいずれかに記載の酸性乳化調味料の製造方法であって、品温２０℃で液状の食用油脂を含む内油相形成材料と水相形成材料とから調製したＯ／Ｗ型乳化物と、品温２０℃で固体の固体脂を含む外油相形成材料とを乳化させる工程を有する酸性乳化調味料の製造方法。 The method for producing an acidic emulsified seasoning according to any one of claims 1 to 6, wherein the O / W is prepared from an inner oil phase forming material and an aqueous phase forming material containing edible oils and liquids at a product temperature of 20 ° C. The manufacturing method of the acidic emulsification seasoning which has the process of emulsifying a type | mold emulsion and the outer oil phase formation material containing solid solid fat at the product temperature of 20 degreeC.
  8. 　請求項７記載の酸性乳化調味料の製造方法であって、Ｏ／Ｗ型乳化物と外油相形成材料とを０℃以上４０℃以下で混合する製造方法。 A method for producing an acidic emulsified seasoning according to claim 7, wherein the O / W emulsion and the outer oil phase forming material are mixed at 0 ° C or higher and 40 ° C or lower.
  9. 　請求項７又は８記載の酸性乳化調味料の製造方法であって、Ｏ／Ｗ型乳化物と外油相形成材料とを乳化させる工程において、該工程により得られた乳化物に対する水の接触角が２０°以上になるまでＯ／Ｗ型乳化物と外油相形成材料との乳化処理を行う製造方法。 It is a manufacturing method of the acidic emulsification seasoning of Claim 7 or 8, Comprising: In the process of emulsifying an O / W type | mold emulsion and an outer oil phase formation material, the contact angle of water with respect to the emulsion obtained by this process The manufacturing method which performs the emulsification process of an O / W type | mold emulsion and an outer oil phase formation material until becomes 20 degrees or more.
  10. 　請求項７又は８記載の酸性乳化調味料の製造方法であって、Ｏ／Ｗ型乳化物と外油相形成材料とを乳化させる工程において、該工程により得られた乳化物に対する水の接触角が５５°以下になるようにＯ／Ｗ型乳化物と外油相形成材料との乳化処理を行う製造方法。 It is a manufacturing method of the acidic emulsification seasoning of Claim 7 or 8, Comprising: In the process of emulsifying an O / W type | mold emulsion and an outer oil phase formation material, the contact angle of water with respect to the emulsion obtained by this process The manufacturing method which performs the emulsification process of an O / W type | mold emulsion and an outer oil phase formation material so that it may become 55 degrees or less.
  11. 　請求項７～１０のいずれかに記載の酸性乳化調味料の製造方法であって、Ｏ／Ｗ型乳化物と外油相形成材料とを乳化させる前に、予め外油相形成材料をホイップする製造方法。 The method for producing an acidic emulsified seasoning according to any one of claims 7 to 10, wherein the outer oil phase forming material is whipped in advance before emulsifying the O / W emulsion and the outer oil phase forming material. Production method.
  12. 　請求項１～６のいずれかに記載の酸性乳化調味料を使用した調理食品。 A cooked food using the acidic emulsified seasoning according to any one of claims 1 to 6.
  13. 　請求項１～６のいずれかに記載の酸性乳化調味料が生野菜にかけられている調理食品。 A cooked food in which the acidic emulsified seasoning according to any one of claims 1 to 6 is applied to raw vegetables.
  14. 　請求項１～６のいずれかに記載の酸性乳化調味料が具材と混ぜられているスプレッド。
          A spread in which the acidic emulsified seasoning according to any one of claims 1 to 6 is mixed with ingredients.
PCT/JP2014/081661 2014-11-28 2014-11-28 Acidic emulsified seasoning WO2016084264A1 (en)

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JP2018000078A (en) * 2016-06-30 2018-01-11 味の素株式会社 Compact seasoning composition
JP6966610B1 (en) * 2020-09-11 2021-11-17 キユーピー株式会社 Plastic fat and oil compositions, O / W / O emulsified compositions and foods
JP6974674B1 (en) * 2021-03-12 2021-12-01 キユーピー株式会社 Manufacturing method of O / W / O type acidic emulsified liquid food, food and O / W / O type acidic emulsified liquid food
JP2023160650A (en) * 2022-04-22 2023-11-02 キユーピー株式会社 Acidic oil-in-water emulsified food product, and food product packed in container and production method thereof

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JPS6410944A (en) * 1987-07-02 1989-01-13 Kikkoman Corp Preparation of spread having taste and flavor of soy sauce
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JPS55120745A (en) * 1979-03-09 1980-09-17 Asahi Denka Kogyo Kk Oil-in-water-in-oil type double emulsified oil composition
JPS58165737A (en) * 1982-03-26 1983-09-30 Kao Corp Composition for emulsified oil or fat
JPS6410944A (en) * 1987-07-02 1989-01-13 Kikkoman Corp Preparation of spread having taste and flavor of soy sauce
US5332595A (en) * 1991-03-18 1994-07-26 Kraft General Foods, Inc. Stable multiple emulsions comprising interfacial gelatinous layer, flavor-encapsulating multiple emulsions and low/no-fat food products comprising the same
JP2007116984A (en) * 2005-10-27 2007-05-17 Adeka Corp Oil-in-water-in-oil emulsified oil and fat composition

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018000078A (en) * 2016-06-30 2018-01-11 味の素株式会社 Compact seasoning composition
JP6966610B1 (en) * 2020-09-11 2021-11-17 キユーピー株式会社 Plastic fat and oil compositions, O / W / O emulsified compositions and foods
JP2022047330A (en) * 2020-09-11 2022-03-24 キユーピー株式会社 Plastic oil-and-fat composition, o/w/o emulsion composition and food
JP6974674B1 (en) * 2021-03-12 2021-12-01 キユーピー株式会社 Manufacturing method of O / W / O type acidic emulsified liquid food, food and O / W / O type acidic emulsified liquid food
JP2022140142A (en) * 2021-03-12 2022-09-26 キユーピー株式会社 O/W/O type acidic emulsified liquid food, food, and method for producing O/W/O type acidic emulsified liquid food
JP2023160650A (en) * 2022-04-22 2023-11-02 キユーピー株式会社 Acidic oil-in-water emulsified food product, and food product packed in container and production method thereof

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