WO2018168748A1

WO2018168748A1 - Emulsified seasoning and method for manufacturing same

Info

Publication number: WO2018168748A1
Application number: PCT/JP2018/009447
Authority: WO
Inventors: 裕行中越; 博明青山; 雅彦野中
Original assignee: 味の素株式会社
Priority date: 2017-03-13
Filing date: 2018-03-12
Publication date: 2018-09-20
Also published as: JPWO2018168748A1; JP7056643B2

Abstract

The present invention pertains to a method for manufacturing an emulsified seasoning, said method comprising a step for mixing and emulsifying a first aqueous phase containing a gelatinized starch with an oily phase containing an edible fat or oil and an emulsifier and then mixing the water-in-oil type emulsion thus obtained with a second aqueous phase. According to the present invention, an emulsified seasoning having a desirable body taste and texture and a high storage stability can be provided even if reducing the content of the edible fat or oil.

Description

Emulsified seasoning and method for producing the same

The present invention relates to an emulsified seasoning with reduced oil and fat, and a method for producing the same.

In recent years, with the trend toward low calorie consumption by consumers, the emulsified seasoning such as mayonnaise is also required to have a low calorie type with a reduced edible fat content. However, when the content of edible fats and oils is reduced, there is a problem that the rich feeling derived from edible fats and oils is lost. In addition, since the viscosity of emulsified foods generally depends on the edible fat content, there is a problem that when the fat content is reduced, the viscosity of the emulsified seasoning is reduced, and the accompanying richness is also reduced. . For these problems, in general, various thickeners and the like are added as an edible oil and fat substitute to suppress a decrease in viscosity and maintain a rich feeling. However, when the addition amount of the thickener is increased, there is a problem that the stickiness derived from the thickener and the poor mouthfeel become conspicuous and the texture becomes unfavorable.

In response to the above problem, in recent years, the emulsified structure is of the W1 / O / W2 type, so-called composite emulsification, thereby maintaining the apparent edible fat content and realizing low calorie while maintaining the richness. It has been. By this method, even when the edible fat / oil content is reduced to about 20% by weight, it is possible to produce an emulsified seasoning that satisfies consumer needs in terms of quality and storage stability.
For example, Patent Document 1 is a W / O / W-type emulsified seasoning containing edible fats and oils, emulsifiers, thickeners, egg yolks and salt, with the viscosity and the content of edible fats and oils within a certain range. An emulsified seasoning in which the average particle diameter of W / O / W type emulsified particles is adjusted to a constant value and the water separation rate is further limited has been proposed.

However, in the emulsified seasoning, if the edible oil / fat content is further reduced, the following problems occur.
In order to reduce the edible fat (O) content of the W1 / O / W2 type composite emulsion seasoning, there are a method of increasing the ratio of W1 in the W1 / O type emulsion and a method of increasing the ratio of W2 to the total amount of the emulsion. Conceivable.
When increasing the ratio of W2, it is necessary to add a thickening polysaccharide or starch to compensate for the decrease in viscosity. In proportion to the increase in the ratio of W2, the thickening polysaccharide or starch in the emulsion Since the blending amount increases, the stickiness and stickiness become strong.
Moreover, when taking the method of increasing the ratio of W1 in a W1 / O type emulsion, the emulsification at the time of preparing a W1 / O type emulsion becomes unstable, so that W1 is increased, and the amount of W1 is a constant ratio. If it exceeds 1, the phase is reversed and an O / W emulsion is formed. Even if a W1 / O type emulsion having a very high W1 ratio can be prepared, the emulsification seasoning may be caused by a significant decrease in the viscosity or a significant increase in the viscosity during the secondary emulsification with W2. It was difficult to obtain desirable physical properties as a material.
Therefore, it has been extremely difficult to reduce the oil content by increasing the ratio of W1.
From these circumstances, even with the W1 / O / W2 type emulsification technique, it has been difficult to develop a high-quality emulsified seasoning with a lower oil content.

In addition, Patent Document 2 discloses that an acidic O / W-type emulsified food with a reduced content of edible fats and oils is dispersed with a specific particle size in a non-dissolved state in an aqueous phase from the viewpoint of improving freezing resistance. In that case, it is disclosed that the texture is not affected.
However, the technique disclosed in Patent Document 2 is intended to improve freezing resistance, and sufficiently solves the problem of reducing the content of edible fats and oils while maintaining good texture and emulsion stability. It is not possible.

JP 2013-106612 A Japanese Patent No. 578176

Therefore, an object of the present invention is to provide an emulsified seasoning having desirable richness, texture and storage stability even when the content of edible fats and oils is reduced.

As a result of intensive studies to solve the above problems, the present inventors mixed and emulsified the first aqueous phase containing gelatinized starch and the oil phase containing edible fats and emulsifiers, and then, By mixing the obtained water-in-oil emulsion with the second aqueous phase, it is desirable as a seasoning while avoiding an increase in pasteiness and reducing the content of edible oils and fats more than ever. It has been found that an emulsified seasoning having a rich body and texture and good storage stability can be obtained, and the present invention has been completed.

That is, the present invention relates to the following.
[1] (1) A step of preparing a water-in-oil emulsion by mixing and emulsifying a first aqueous phase containing gelatinized starch and an oil phase containing edible fats and emulsifiers, and (2) A method for producing an emulsified seasoning comprising the step of mixing the water-in-oil emulsion with a second aqueous phase.
[2] The production method according to [1], wherein the starch content relative to the total amount of the emulsified seasoning is 1% by weight to 20% by weight.
[3] The production method according to [1] or [2], wherein the content of the edible fat / oil with respect to the total amount of the emulsified seasoning is 20% by weight or less.
[4] The production method according to any one of [1] to [3], wherein the emulsifier is an emulsifier having no fatty acid condensed in its structure.
[5] The production method according to any one of [1] to [4], wherein the emulsifier has an HLB value of 7 or less.
[6] The production method according to any one of [1] to [5], wherein the first aqueous phase is prepared by heating an aqueous phase in which starch is dispersed.
[7] An emulsified seasoning containing an oil dispersion containing edible fats and oils and an aqueous dispersion of starch gel.
[8] In the oil droplets containing edible fats and oils and the area of the planar shape is 1 μm ² or more, the ratio of the oil droplets whose planar shape has a circularity of 0 to 0.5 is 5% or more. The emulsified seasoning according to [7].
[9] Oil droplets containing edible fats and oils whose planar shape has an area of 1 μm ² or more, and the proportion of oil droplets whose planar shape has a circularity of 0 to 0.8 is 40% or more The emulsified seasoning according to [7].
[10] The emulsified seasoning according to any one of [7] to [9], wherein the starch content relative to the total amount of the emulsified seasoning is 1% by weight to 20% by weight.
[11] The emulsified seasoning according to any one of [7] to [10], wherein the content of the edible fat / oil is 20% by weight or less based on the total amount of the emulsified seasoning.

According to the present invention, even when the content of edible oils and fats is reduced, the fat and oily texture and texture that are rich, and good storage stability, an unprecedented low-calorie emulsified seasoning The emulsified seasoning which can be used as can be provided.

FIG. 1 is a view showing images observed with a confocal fluorescence microscope for the emulsified dressing manufactured in Example 16 of the present invention and the conventional W1 / O / W2 composite emulsified mayonnaise type dressing. FIG. 2 is a diagram showing a change in viscosity when the emulsified dressing produced in Example 16 of the present invention is stored. FIG. 3 shows oil droplets extracted from a stained image of oil droplets obtained by confocal fluorescence microscope observation for the emulsified dressing produced in Example 16 of the present invention and the conventional O / W emulsified mayonnaise type dressing. It is a figure which shows an area | region.

The present invention provides a method for producing an emulsified seasoning.
The method for producing an emulsified seasoning according to the present invention comprises (1) mixing a first aqueous phase containing gelatinized starch and an oil phase containing oil and an emulsifier to emulsify, and a water-in-oil emulsion. And (2) mixing the water-in-oil emulsion with a second aqueous phase.

In the production of the emulsified seasoning of the present invention, as in the case of producing the W1 / O / W2 type emulsified seasoning, first, the first aqueous phase (W1), the oil phase (O), the second aqueous phase ( W2) is prepared respectively.

The first aqueous phase (W1) contains gelatinized starch.
Examples of the starch that can be used in the present invention include various starches such as wheat starch, rice starch, potato starch, and corn starch (corn starch). These can be used in an unprocessed state, or can be used as processed starch that has been subjected to physical processing or chemical modification.
Examples of the processed starch subjected to physical processing include pregelatinized starch.
Alpha-modified starch is prepared by heat-treating raw starch or processed starch by chemical modification described below in advance and gelatinizing it, and then removing water by rapid drying or the like.
Chemically modified processed starch includes acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, octenyl sodium succinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropyl phosphate Examples include crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid crosslinked starch, and starch glycolate.
As the starch and processed starch, products marketed for food can be used.
In the present invention, one or more starches can be selected and used. Among them, it is preferable to use raw wheat starch, various processed wheat starches, and phosphoric acid cross-linked rice starch in terms of being smooth, having less paste, and having an excellent texture. It is more preferable to use pregelatinized wheat starch, acetylated wheat starch, phosphate-crosslinked wheat starch and phosphate-crosslinked rice starch, and it is particularly preferable to use phosphate-crosslinked wheat starch.

In the production method of the present invention, the starch content is preferably 1% by weight to 20% by weight, more preferably 4% by weight to 12% by weight, and more preferably 6% by weight with respect to the total amount of the emulsified seasoning. % To 10% by weight is particularly preferred. When the starch content is within the above range, an emulsified seasoning having a rich and good texture can be obtained while realizing a reduction in the intake of edible fats and oils.

In the production method of the present invention, the starch is contained in W1 in a gelatinized state. In the present invention, it is necessary that the aqueous solution (glue solution) containing the gelatinized starch is gelatinized to such an extent that a gel without roughness can be formed when cooled to room temperature or lower.
Therefore, in the preparation of W1, it is preferable to add starch to water and mix it and heat it to such an extent that viscosity is generated and roughness from starch granules is eliminated. In the present invention, depending on the type of starch, it may be heated at 60 ° C. to 95 ° C. for about 1 minute to 120 minutes, preferably 5 minutes to 60 minutes.
In the present invention, when using the above-mentioned pregelatinized starch, by adding and mixing the pregelatinized starch to water, there is a case where a paste having viscosity and the gelling ability may be obtained. Heat treatment is not necessarily required.
When the starch contained in W1 is in an ungelatinized state, or when the starch is not sufficiently gelatinized and does not have the gelation ability, the viscosity of the emulsified seasoning as the final product is inadequate. It becomes sufficient, and it becomes easier to separate.

In addition, salt, vinegar, and other water-soluble seasonings can be further added to the first aqueous phase (W1). When adding the said seasoning to W1, you may add in any before the gelatinization process of starch and after gelatinization process.

In the present invention, the oil phase (O) contains an edible oil and fat and an emulsifier.
As edible oils and fats, any edible oils and fats can be used. For example, rapeseed oil, soybean oil, beni flower oil (safflower oil), sunflower oil, corn oil, palm oil, palm kernel oil, rice oil, Examples include olive oil, coconut oil, sesame oil, and cottonseed oil, and products that are commercially available for food can be used. These edible fats and oils can be used singly or in combination of two or more. When two or more kinds are mixed and used, the mixing ratio thereof can be appropriately determined according to the case of normal use.

In the present invention, the content of the edible oil / fat is preferably 20% by weight or less, more preferably 5% by weight or more and 20% by weight or less, based on the total amount of the emulsified seasoning. When the content of the edible oil / fat is within the above range, the emulsified seasoning can have a rich and good texture while realizing a reduction in the intake of the edible oil / fat.

In the present invention, as an emulsifier contained in the oil phase (O), any emulsifier that can be used in food can be used without particular limitation. For example, glycerin monofatty acid ester (glycerin monostearate ester, glycerin monoester) Oleic acid ester, etc.), organic acid monoglyceride (acetic acid monoglyceride, lactic acid monoglyceride, citric acid monoglyceride, diacetyltartaric acid monoglyceride, succinic acid monoglyceride, etc.), diglycerin fatty acid ester (diglycerin monopalmitate, diglycerin monostearate, diglyceride) Glycerin monooleate, diglycerin dipalmitate, diglyceryl distearate, diglycerin dioleate, etc.), polyglycerin fatty acid ester (tetrag) Glycerin fatty acid esters such as serine stearate, decaglycerin laurate, decaglycerin stearate, decaglycerin oleate); sucrose isobutyrate, sucrose palmitate, sucrose stearate, sucrose Sucrose fatty acid esters such as oleic acid ester; sorbitan fatty acid esters such as sorbitan monolaurate, sorbitan monopalmitate, sorbitan monostearate, sorbitan monooleate, sorbitan trioleate; propylene glycol monostearate Propylene glycol fatty acid esters such as stearoyl sodium lactate and stearoyl calcium lactate such as calcium stearoyl lactate; Polyoxyethylene sorbitan fatty acid esters such as siethylene sorbitan monolaurate, polyoxyethylene sorbitan monostearate, polyoxyethylene sorbitan tristearate, polyoxyethylene sorbitan monooleate; lecithins such as soybean lecithin and egg yolk lecithin Saponins such as Kiraya extract, soybean saponin, tea seed saponin, and the like, and products commercially available for foods can be used. These can be used individually by 1 type or in mixture of 2 or more types.

An emulsifier having a fatty acid condensed in its structure, such as a polyglycerin condensed ricinoleate, is often used in complex emulsification in order to form a very stable complex emulsified structure. May be very hard. Therefore, in the present invention, it is preferable to use an emulsifier that does not have a condensed fatty acid in its structure.

In the present invention, it is preferable to use an emulsifier having an HLB value (hydrophilic lipophilic balance) of 7 or less as an emulsifier because a stable water-in-oil emulsion can be obtained. For the purposes of the present invention, sucrose fatty acid esters, sorbitan monofatty acid esters, diglycerin fatty acid esters and the like having an HLB value of 7 or less can be used more preferably.
The emulsifier is preferably mixed with edible fats and oils as the oil phase (O) component. However, the emulsifier may be added after mixing W1 and edible fats or oils and fats may be mixed after mixing W1 and emulsifiers. Good.
In the present invention, the content of the emulsifier is preferably 0.1% by weight to 5% by weight with respect to the total amount of the emulsified seasoning when the content of the edible fat / oil is 20% by weight or less, More preferably, it is from 3% to 3% by weight.

Oil-soluble food additives such as antioxidants (tocopherols, etc.) and coloring agents (β-carotene, red pepper pigments, etc.) should be added to the oil phase (O) as long as the characteristics of the present invention are not impaired. Can do.

In the present invention, protein (egg yolk, whole egg etc.), saccharides (eg sucrose etc.), salt, vinegar, other seasonings (within a range not impairing the characteristics of the invention) Sodium L-glutamate, disodium 5'-inosinate, disodium 5'-guanylate, etc.), acidulants (citric acid, DL-tartaric acid, L-tartaric acid, DL-malic acid, etc.), spices, coloring agents, increase It may contain viscous polysaccharides (carrageenan, xanthan gum, guar gum, tamarind seed gum, pectin, etc.), antioxidants (L-ascorbic acid, etc.), flavors, water-soluble or water-dispersible nutritional ingredients or food additives it can.

Subsequently, the first water phase (W1) and the oil phase (O) are mixed to prepare a water-in-oil emulsion (W1 / O), and then the emulsion (W1 / O) is added to the second phase. Mix with the aqueous phase (W2) to obtain the desired emulsified seasoning.
In the present invention, the first aqueous phase (W1) contains the minimum oil phase (O) and the second aqueous phase (W2), and gives sufficient viscosity to the emulsified seasoning. Preferably, it is contained in an amount of 60 to 90% by weight based on the total amount of the emulsified seasoning.
The content of the oil phase (O) with respect to the total amount of the emulsified seasoning is preferably 5% by weight to 20% by weight from the viewpoint of providing a sufficient oily feeling and providing a low calorie emulsified seasoning.
Further, from the viewpoint of containing a seasoning and the like and giving a sufficient viscosity, the content of the second aqueous phase (W2) is preferably 5% by weight to 20% by weight with respect to the total amount of the emulsified seasoning. is there.
In the above, a general emulsification apparatus such as a homomixer or a colloid mill can be used for the mixing of W1 and O and the mixing of W1 / O and W2.

According to the production method of the present invention, even when the content of edible fats and oils is reduced, it is possible to provide an emulsified seasoning that has a good oily feeling and a texture and is excellent in stability.
Therefore, the production method of the present invention can be suitably used in the production of semisolid emulsified seasonings such as low calorie mayonnaise type dressings and cream dressings.

The present invention also provides a novel emulsified seasoning produced by the above production method.
As described above, the emulsified seasoning of the present invention is prepared by a manufacturing method almost the same as the method for preparing the W1 / O / W2 type composite emulsion, but the structure as the emulsion composition is a general composite. It is very different from the emulsion.
That is, in the emulsified seasoning of the present invention, oil droplets (O) containing edible fats and oils are dispersed in an aqueous phase (W2), and an aqueous phase (W1) that is a gel of starch is dispersed in the oil droplets. O1 / W / O / W2 type composite emulsion or O / in which oil droplets (O) containing edible oils and fats are dispersed in a continuous aqueous gel (W) containing gelatinized starch It does not have a structure that is a W-type emulsion, but it contains oil dispersion containing edible oil and fat and an aqueous dispersion of starch gel, and edible oil fat and starch gel particles coexist in the outer aqueous phase. Thus, it is presumed to have a distributed structure.

The edible fats and starches contained in the emulsified seasoning of the present invention and the contents thereof are as described above.
In the emulsified seasoning of the present invention, the emulsifier used to stably disperse oil droplets and starch gel particles containing edible fats and oils in water and the content thereof are also as described above.
Furthermore, the nutritional components and food additives that can be contained in the emulsified seasoning of the present invention are also as described above.

When the emulsified seasoning of the present invention is observed under a confocal fluorescence microscope, for example, the presence of oil droplets exhibiting a distorted spherical shape rather than a true spherical shape is recognized, and the circularity of the planar shape of the oil droplets observed under the microscope Is lower than the circularity of the planar shape of oil droplets in a normal emulsion.
From these observation results, in the emulsified seasoning of the present invention, oil droplets and starch gel particles are mixed and dispersed in the aqueous phase, and therefore the oil droplets exhibit an irregular spherical shape due to the presence of the starch gel particles. Estimated.
In the emulsion seasoning of the present invention, oil droplets containing dispersed edible oils in the aqueous phase, the oil droplets area of the planar shape is 1 [mu] m ² or more, the degree of circularity of the planar shape 0-0.5 The ratio of oil droplets (the ratio of the number of oil droplets having a planar shape with a circularity of 0 to 0.5 to the total number of oil droplets in an oil droplet having a planar area of 1 μm ² or more) is 5%. Preferably, it is preferably 10% or more, more preferably 13% or more. Further, the ratio of oil droplets having a circularity of 0 to 0.8 in the planar shape is preferably 40% or more, more preferably 45% or more, and particularly preferably 50% or more.

In the emulsified seasoning of the present invention, the circularity of the planar shape of the oil droplets containing edible fats and oils dispersed in the aqueous phase is calculated from the area (S) and the perimeter (L) of the planar shape of the oil droplet by the following formula can do.
Circularity = 4πS / L ²
Data necessary for calculating the circularity is, for example, an image analysis / measurement software “WinRoof 2015” (manufactured by Mitani Corp.) from an observation image of an emulsified seasoning in which oils and fats are fluorescently stained with a confocal fluorescence microscope. ) And the like, and the area and perimeter of each oil droplet area are measured and obtained. A watershed algorithm is preferably used as the algorithm for extracting the oil droplet region. Since this algorithm performs region segmentation based on information on the luminance gradient, it is possible to separate individual oil droplet regions with high accuracy.

The emulsified seasoning of the present invention has a good oily feeling and texture even when the content of edible oils and fats is reduced, and is excellent in stability, so it has a low calorie mayonnaise type dressing and creamy dressing. It can be suitably provided as a semisolid emulsified seasoning.
Further, as shown in the examples described later, when the emulsified seasoning of the present invention contains lipoproteins such as egg yolk lipoprotein, the protein is composed of oil droplets and starch gel particles dispersed in an aqueous phase. It is presumed that they exist around them to cover them. As a result, the emulsified seasoning of the present invention containing lipoprotein can exhibit the same texture as that of the emulsified seasoning having a high fat content.
Therefore, the emulsified seasoning of the present invention has a low fat content and is particularly suitable as an emulsified seasoning containing protein, such as a low calorie mayonnaise type dressing.

The present invention will be described in more detail with reference to examples.
In the following, unless otherwise indicated, “part” represents “part by weight”, “%” represents weight%, “W1” represents the first aqueous phase, “W2” represents the second aqueous phase, “ “O” indicates the oil phase.
The raw materials used in the following examples and comparative examples are as follows.
(1) Agar; “Inashoku S-7” (manufactured by Ina Food Industry Co., Ltd.)
(2) Sucrose oleate; “Ryoto Sugar Ester O-170” (Mitsubishi Chemical Foods)
(3) Sorbitan monooleate; “Sunsoft No. 81S” (manufactured by Taiyo Chemical Co., Ltd.)
(4) Diglycerin mono-dioleic acid ester; “Sunsoft Q-17B” (manufactured by Taiyo Chemical Co., Ltd.)
(5) Polyoxyethylene sorbitan monooleate; “Emazole O120V” (manufactured by Kao Corporation)
In addition to the above, raw materials and additives commercially available for foods were used.

[Examples 1 to 8] Manufacture of an emulsified dressing using starch 12 parts of each starch shown in Table 1 and 93.06 parts of water were mixed and heated at 95 ° C. for 30 minutes with stirring. W1 (120 parts in total) was prepared by adding 6.84 parts of vinegar (acidity = 15%), 8.04 parts of sodium chloride and 0.06 part of sodium L-glutamate.
54 parts of heated salted egg yolk (yolk heated at 61 ° C. for 30 minutes to have a salt content of 10%), 5 parts of edible vinegar (acidity = 15%), 0.05 part of sodium L-glutamate, 40. 95 parts were mixed to prepare W2 (100 parts in total).
18 parts of rapeseed oil and 3 parts (O) of sucrose oleate (HLB value = 1) were mixed with a disperser, and while stirring the O, 120 parts of W1 was added little by little and stirred for 10 minutes. Subsequently, an emulsion was prepared.
Subsequently, 15.7 parts of W2 was added and stirred for 1 minute to obtain an emulsified dressing.

[Comparative Example 1] Production of emulsified dressing using gelling agent other than starch 2 parts of alginic acid and 106 parts of water were mixed to prepare W1 (108 parts in total).
54 parts of heated salted egg yolk (yolk heated at 61 ° C. for 30 minutes to have a salt content of 10%), 5 parts of edible vinegar (acidity = 15%), 0.05 part of sodium L-glutamate, 40. 95 parts were mixed to prepare W2 (100 parts in total).
18 parts of rapeseed oil and 3 parts (O) of sucrose oleate (HLB value = 1) are mixed with a disperser. While stirring the O, 108 parts of W1 is added little by little and stirred for 10 minutes. Subsequently, 12 g of 1% calcium chloride was added and stirred for 2 minutes to prepare an emulsion.
Subsequently, 15.7 parts of W2 was added and stirred for 1 minute to obtain an emulsified dressing.

[Comparative Example 2] Production of emulsified dressing using gelling agent other than starch 2 parts of agar and 118 parts of water were mixed, heated with stirring at 85 ° C for 10 minutes, added with water for evaporation, and W1 (total 120 parts) was prepared.
54 parts of heated salted egg yolk (yolk heated at 61 ° C. for 30 minutes to have a salt content of 10%), 5 parts of edible vinegar (acidity = 15%), 0.05 part of sodium L-glutamate, 40. 95 parts were mixed to prepare W2 (100 parts in total).
18 parts of rapeseed oil and 3 parts (O) of sucrose oleate (HLB value = 1) were mixed with a disperser, and while stirring the O, 120 parts of W1 was added little by little and stirred for 10 minutes. Subsequently, an emulsion was prepared.
Subsequently, 15.7 parts of W2 was added and stirred for 1 minute to obtain an emulsified dressing.

The gelling agents, emulsifiers and edible fats and oils used in Examples 1 to 8 and Comparative Examples 1 and 2 are summarized in Table 1.

Each emulsified dressing produced in Examples 1 to 8 and Comparative Examples 1 and 2 was observed for viscosity, appearance and state, and evaluated according to the following evaluation criteria (number of evaluators = 3).
<Evaluation criteria>
Appropriate viscosity, no separation, smooth and very good appearance and condition; 5 points Viscosity and appearance and condition (no separation, smoothness) are generally good; 4 points low viscosity, Smooth with no separation, can be provided as a product; 3 points low viscosity, or partial separation or roughness is observed, difficult to provide as a product; 2 points Very low viscosity, very high viscosity, or clear Since separation is allowed, it cannot be provided as a product; 1 point In addition, using the “ARES rheometer” (TA Instruments Co., Ltd.), the cone plate method, frequency = 1 Hz, distortion rate = 10% The complex viscosity (η ^* ) was measured.

Table 1 also shows the results of evaluation of viscosity, appearance and state, and measurement results of dynamic complex viscosity. Regarding the evaluation results such as viscosity, the evaluation points determined by the consensus of the evaluator and the comments of the evaluator are shown.

As shown in Table 1, when 7.7% of various starches are used as gelling agents with respect to the total amount of the emulsified dressing, an emulsified dressing showing the viscosity, appearance and state that can be provided as a product can be obtained. did it. In particular, the emulsified dressings of Examples 1 to 5 using raw wheat starch, pregelatinized wheat starch, acetylated wheat starch, phosphoric acid cross-linked wheat starch and phosphoric acid cross-linked rice starch are in excellent condition and appearance. Met.
On the other hand, when alginic acid was used as a gelling agent and when agar was used, a viscous composition could not be obtained.

[Examples 9 to 13 and Comparative Example 3] Production of emulsified dressing: Effect of starch content The amount of raw wheat starch shown in Table 2 and water were mixed, heated at 95 ° C for 30 minutes with stirring, and evaporated. Water, 6.84 parts of edible vinegar (acidity = 15%), 8.04 parts of sodium chloride and 0.06 part of sodium L-glutamate were added to prepare W1 (120 parts in total).
54 parts of heated salted egg yolk (yolk heated at 61 ° C. for 30 minutes to have a salt content of 10%), 5 parts of edible vinegar (acidity = 15%), 0.05 part of sodium L-glutamate, 40. 95 parts were mixed to prepare W2 (100 parts in total).
18 parts of rapeseed oil and 3 parts (O) of sucrose oleate (HLB value = 1) were mixed with a disperser, and while stirring the O, 120 parts of W1 was added little by little and stirred for 10 minutes. Subsequently, an emulsion was prepared.
Subsequently, 15.7 parts of W2 was added and stirred for 1 minute to obtain an emulsified dressing.

For each emulsified dressing obtained in Examples 9 to 13 and Comparative Example 3, the viscosity and appearance and state were observed and evaluated in the same manner as in Examples 1 to 8 and Comparative Examples 1 and 2, and dynamic complex The viscosity (η ^* ) was measured. The evaluation results and measurement results are shown in Table 3.

As shown in Table 3, an emulsified dressing that can be provided as a product is obtained in Examples 9 to 13 using raw wheat starch having a content of 4.6% to 10.7% with respect to the total amount of the emulsified dressing. It was. In particular, in Examples 10 to 12 in which the content of raw wheat starch with respect to the total amount of the emulsified dressing was 6.1% to 9.2%, an emulsified dressing having an appropriate viscosity and having a good appearance and state was obtained. Obtained.
On the other hand, in Comparative Example 3 in which W1 was prepared without using raw wheat starch, phase separation and aggregation of the contained components were observed, and a smooth and homogeneous emulsion composition could not be obtained.

[Example 14] Production of emulsified dressing: Effect of fat and oil content 12 parts of raw wheat starch and 93.06 parts of water were mixed and heated at 95 ° C for 30 minutes with stirring, evaporating water, edible vinegar ( (Acidity = 15%) 6.84 parts, 8.04 parts of sodium chloride and 0.06 parts of sodium L-glutamate were added to prepare W1 (120 parts in total).
54 parts of heated salted egg yolk (yolk heated at 61 ° C. for 30 minutes to have a salt content of 10%), 5 parts of edible vinegar (acidity = 15%), 0.05 part of sodium L-glutamate, 40. 95 parts were mixed to prepare W2 (100 parts in total).
18 parts of rapeseed oil and 3 parts (O) of sucrose oleate (HLB value = 1) were mixed with a disperser, and while stirring the O, 120 parts of W1 was added little by little and stirred for 10 minutes. Subsequently, an emulsion was prepared.
Subsequently, 15.7 parts of W2 was added and stirred for 1 minute to obtain an emulsified dressing.

[Example 15] Manufacture of emulsified dressing: Effect of fat and oil content In Example 14 above, emulsified dressing was prepared in the same manner as in Example 14 except that rapeseed oil was 32 parts and W1 added to O was 106 parts. did.

Table 4 shows the contents of raw wheat starch, emulsifiers and edible fats and oils in the emulsified dressings obtained in Examples 14 and 15.

For each emulsified dressing obtained in Examples 14 and 15, the viscosity and appearance and state were observed and evaluated in the same manner as in Examples 1 to 8 and Comparative Examples 1 and 2, and the dynamic complex viscosity (η ^* ) Was measured. The evaluation results and measurement results are also shown in Table 4.

As shown in Table 4, when the content of edible fats and oils was 11.5% with respect to the total amount of the emulsified dressing, an emulsified dressing having an appropriate viscosity and having no separation was obtained (implementation) Example 14).
Moreover, even when the content of edible fats and oils was 20.0% with respect to the total amount of the emulsified dressing, an emulsified dressing having an appropriate viscosity and smooth and provided as a product was obtained. Some separation was observed (Example 15).
From the above results, in the present invention, it was suggested that the content of edible fats and oils is preferably 20% or less with respect to the total amount of the emulsified seasoning.

[Examples 16 to 19, Comparative Example 4] Production of emulsified dressing: influence of emulsifier 12 parts of raw wheat starch and 93.06 parts of water were mixed and heated at 95 ° C for 30 minutes with stirring to evaporate water. Edible vinegar (acidity = 15%), 6.84 parts, 8.04 parts of sodium chloride and 0.06 part of sodium L-glutamate were added to prepare W1 (120 parts in total).
54 parts of heated salted egg yolk (yolk heated at 61 ° C. for 30 minutes to have a salt content of 10%), 5 parts of edible vinegar (acidity = 15%), 0.05 part of sodium L-glutamate, 40. 95 parts were mixed to prepare W2 (100 parts in total).
18 parts of rapeseed oil and 3 parts of each emulsifier shown in Table 5 (O) were mixed with a disperser, and while stirring O, 120 parts of W1 was added little by little, and stirring was continued for 10 minutes to obtain an emulsion. Prepared.
Subsequently, 15.7 parts of W2 was added and stirred for 1 minute to obtain emulsified dressings of Examples 16-19.
In the said manufacturing method, except having replaced the emulsifier with the rapeseed oil, it prepared similarly and the emulsification dressing of the comparative example 4 was obtained.

For each of the emulsified dressings obtained in Examples 16 to 19 and Comparative Example 4, as in Examples 1 to 8 and Comparative Examples 1 and 2, the viscosity, appearance, and state were observed and evaluated, and dynamic complex The viscosity (η ^* ) was measured. The evaluation results and measurement results are also shown in Table 5.

As shown in Table 5, when the lipophilic emulsifier having an HLB value of 7 or less is used as the O component (Examples 16 to 18), an emulsified dressing with good viscosity and appearance and condition can be obtained. In particular, in Example 16 using an emulsifier having an HLB value of 1, a very good emulsified dressing was obtained.
On the other hand, when it manufactured without using an emulsifier as O component (comparative example 4), phase separation was seen in the obtained emulsification dressing, and sufficient stability sufficient to provide as a product was not acquired.

[Comparative Example 5] Manufacture of emulsified dressing 12 parts of raw wheat starch and 93.06 parts of water were mixed, and without heating, 6.84 parts of edible vinegar (acidity = 15%), 8.04 parts of salt W1 (120 parts in total) was prepared by adding 0.06 part of sodium L-glutamate.
54 parts of heated salted egg yolk (yolk heated at 61 ° C. for 30 minutes to have a salt content of 10%), 5 parts of edible vinegar (acidity = 15%), 0.05 part of sodium L-glutamate, 40. 95 parts were mixed to prepare W2 (100 parts in total).
18 parts of rapeseed oil and 3 parts (O) of sucrose oleate (HLB value = 1) as an emulsifier were mixed with a disperser, and while stirring the O, 120 parts of W1 was added little by little. The emulsion was prepared by continuing stirring for a minute.
Subsequently, 15.7 parts of W2 was added and stirred for 1 minute to obtain an emulsified dressing of Comparative Example 5.

For the emulsified dressing obtained in Comparative Example 5, the viscosity and appearance and state were observed and evaluated in the same manner as in Examples 1 to 8 and Comparative Examples 1 and 2, and the dynamic complex viscosity (η ^* ) was determined. It was measured. The evaluation results and measurement results are shown in Table 6.

As shown in Table 6, when W1 was prepared without heat-treating the starch aqueous dispersion and gelatinizing the starch, a viscous and stable emulsion dressing could not be obtained.
From the above results, it was confirmed that the starch contained in W1 needs to be gelatinized when preparing the emulsified seasoning of the present invention.

[Example 20] Manufacture of emulsified dressing 12 parts of raw wheat starch and 93.06 parts of water were mixed and heated at 95 ° C for 30 minutes with stirring to evaporate water, edible vinegar (acidity = 15%) 6 .84 parts, 8.04 parts of sodium chloride, and 0.06 part of sodium L-glutamate were added to prepare W1 (120 parts in total).
54 parts of heated salted egg yolk (yolk heated at 61 ° C. for 30 minutes to have a salt content of 10%), 5 parts of edible vinegar (acidity = 15%), 0.05 part of sodium L-glutamate, 40. 95 parts were mixed to prepare W2 (100 parts in total).
18 parts of rapeseed oil and 3 parts (O) of sucrose oleate (HLB value = 1) are mixed with a universal mixer (manufactured by Stefan), and 120 parts of W1 are added little by little while stirring the O. Stirring was continued for 10 minutes to prepare an emulsion.
Subsequently, 15.7 parts of W2 was added and pre-emulsified by stirring for 5 minutes with a Hobart mixer (manufactured by Hobart), followed by emulsification with a colloid mill to obtain an emulsified dressing.

The emulsion dressing obtained in Example 20 was subjected to (1) observation with a confocal fluorescence microscope, (2) evaluation of storage stability, and (3) measurement of circularity of oil droplets.

(1) Observation with confocal fluorescence microscope The emulsified dressing obtained in Example 20 was stained with Nile Red and Fast Green FCF, and a sample for observation was prepared. And observed with a confocal fluorescence microscope. For comparison, a conventional W1 / O / W2 composite emulsion type mayonnaise type dressing ("Pure Select Koku Uma" (manufactured by Ajinomoto Co., Inc.) was also observed in the same manner.
(1) Equipment used: “Olympus inverted research microscope PowerIX71” (manufactured by Olympus Corporation)
(2) Observation conditions: Using a 100 × oil immersion objective lens, observation was performed using a laser having an excitation wavelength of 543 nm for oils and 633 nm for proteins.

The observation image by a confocal fluorescence microscope is shown in FIG.
As shown in FIG. 1, in a conventional W1 / O / W2 composite emulsion type mayonnaise type dressing, particles of an aqueous phase component may be dispersed in oil droplets dispersed in an outer aqueous phase. confirmed.
On the other hand, in the emulsified dressing obtained in Example 20 of the present invention, dispersion of small oil droplets was observed, and granular blackish images were observed, and protein images were observed around these.

(2) Storage stability The emulsified dressing obtained in Example 20 was filled into a transparent tube-shaped container and stored at 24 ° C and 34 ° C for 3 months, and then the change in appearance was observed.
In addition, the viscosity of the emulsified dressing was measured on the second day, the first month, the second month, and the third month. The viscosity was measured at a rotational speed of 5 rpm using a Brookfield viscometer (helipus stand, T-shaped spindle) after allowing the measurement sample to stand at 24 ° C. for 24 hours.

When stored at any temperature of 24 ° C. and 34 ° C., changes in appearance such as phase separation such as oil separation and water separation were not observed.
The viscosity measurement results are shown in FIG. As shown in FIG. 2, there was almost no change in viscosity over 3 months when stored at either 24 ° C. or 34 ° C.

(3) Measurement of circularity of oil droplets An emulsified dressing was prepared twice by the production method of Example 20, and each was used as a sample for measuring the circularity of oil droplets. For comparison, measurement of the degree of circularity of oil droplets was also made for two products of a commercially available mayonnaise type dressing (conventional O / W emulsification type) with a low edible fat content (fat content = about 13%). Went.
The circularity of the oil droplets was measured as follows.
Observation with a confocal fluorescence microscope was performed under the method and observation conditions described in (1) above, and a stained image of oil droplets (image when the excitation wavelength was 543 nm) was obtained. The image is taken into image analysis / measurement software “WinRoof 2015” (manufactured by Mitani Corporation), and a watershed algorithm is applied to extract an oil droplet region (FIG. 3). The area (S) and the perimeter (L) of each oil droplet of 1 μm ² or more were measured, and the circularity was determined by the following formula.
Circularity = 4πS / L ²
The measurement results are shown in Table 7.

As shown in Table 7, in the emulsified dressing of the present invention produced in Example 20, the ratio of oil droplets having a circularity of 0 to 0.5 was 14.56% and 16.10%, The proportion of oil droplets with a degree of 0-0.8 was 53.29% and 62.38%. On the other hand, in the conventional O / W emulsion type mayonnaise type dressing, the ratio of oil droplets having a circularity of 0 to 0.5 is 1.93% and 1.89%, and the circularity is 0 to 0.00. The percentage of oil droplets that were 8 were 37.54% and 30.55%.
That is, the emulsifying dressing of the present invention manufactured in Example 20 has a high content of oil droplets with a low degree of circularity compared to the conventional O / W emulsion type mayonnaise type dressing, and contains many irregular spherical oil droplets. It was suggested that
From the above results, it was speculated that the emulsified seasoning of the present invention has a structure in which starch gel particles are mixed with oil droplets and dispersed in the outer aqueous phase.

As described in detail above, even if the fat content is reduced according to the present invention, it has desirable fat feeling, texture and stability and is used as an unprecedented low calorie emulsification seasoning. The obtained emulsified seasoning can be provided.

This application is based on Japanese Patent Application No. 2017-047900 filed in Japan, the contents of which are incorporated in full herein.

Claims

(1) A step of preparing a water-in-oil emulsion by mixing and emulsifying a first aqueous phase containing gelatinized starch and an oil phase containing edible fats and emulsifiers, and (2) The manufacturing method of an emulsified seasoning including the process of mixing the said water-in-oil emulsion with a 2nd aqueous phase.
The production method according to claim 1, wherein the starch content relative to the total amount of the emulsified seasoning is 1 wt% to 20 wt%.
The method according to claim 1 or 2, wherein the content of the edible fat / oil with respect to the total amount of the emulsified seasoning is 20% by weight or less.
The production method according to any one of claims 1 to 3, wherein the emulsifier is an emulsifier having no fatty acid condensed in its structure.
The production method according to any one of claims 1 to 4, wherein the emulsifier has an HLB value of 7 or less.
The production method according to any one of claims 1 to 5, wherein the first aqueous phase is prepared by heating an aqueous phase in which starch is dispersed.
An emulsified seasoning containing an aqueous dispersion of oil droplets and starch gel containing edible fats and oils.
Oil droplets containing edible fats and oils whose plane shape area is 1 μm 2 or more, and the proportion of oil droplets whose planar shape has a circularity of 0 to 0.5 is 5% or more, Item 8. The emulsified seasoning according to Item 7.
Oil droplets containing edible fats and oils whose plane shape area is 1 μm 2 or more, and the proportion of oil droplets whose planar shape has a circularity of 0 to 0.8 is 40% or more, Item 8. The emulsified seasoning according to Item 7.
The emulsified seasoning according to any one of claims 7 to 9, wherein the starch content is 1% by weight to 20% by weight relative to the total amount of the emulsified seasoning.
The emulsified seasoning according to any one of claims 7 to 10, wherein the content of the edible fat / oil with respect to the total amount of the emulsified seasoning is 20% by weight or less.