WO2019065722A1 - Oil-in-water type emulsified seasoning - Google Patents
Oil-in-water type emulsified seasoning Download PDFInfo
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- WO2019065722A1 WO2019065722A1 PCT/JP2018/035658 JP2018035658W WO2019065722A1 WO 2019065722 A1 WO2019065722 A1 WO 2019065722A1 JP 2018035658 W JP2018035658 W JP 2018035658W WO 2019065722 A1 WO2019065722 A1 WO 2019065722A1
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- oil
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- treated starch
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02W—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO WASTEWATER TREATMENT OR WASTE MANAGEMENT
- Y02W90/00—Enabling technologies or technologies with a potential or indirect contribution to greenhouse gas [GHG] emissions mitigation
- Y02W90/10—Bio-packaging, e.g. packing containers made from renewable resources or bio-plastics
Definitions
- the present invention relates to an oil-in-water emulsion seasoning. Specifically, the present invention relates to an oil-in-water type emulsified seasoning which is suppressed in container adhesion, has a good flavor, and is excellent in shape retention.
- Oil-in-water-type emulsified seasonings such as dressings, mayonnaises and dip sauces are used in various dishes including salad dishes etc., and are seasonings widely used by all people. And since the mayonnaise and dip sauce which have high viscosity and shape retention can be used for topping and patterns can be added to foodstuffs, not only taste but also appearance can be enjoyed.
- Commercially available mayonnaise and dip sauce are filled in tube type plastic containers. And, when the internal volume decreases, squeezing out or tapping, collecting in the vicinity of the squeeze out port is used, but mayonnaise or dip source with high viscosity is difficult to take out because it adheres to the container wall surface, and there was a problem that it is difficult to use .
- Patent Document 1 packaging containers in which an oil film is formed on the inner surface of the container that comes in contact with oil-in-water emulsions such as mayonnaise-like food
- Patent Document 2 As a technology for mayonnaise-like food that can suppress deterioration of flavor and decrease in viscosity over time and has stable emulsifiability and good shape retention properties, it contains a specific amount of a specific esterified product and a polysaccharide thickener An acidic emulsified mayonnaise-like food has been reported (Patent Document 2).
- Patent Document 2 there has been no report that the container adhesion of the oil-in-water emulsified seasoning itself is improved.
- no technology has been reported that can simultaneously solve the problems of container adhesion, flavor, and shape retention.
- the present invention has been made in view of such circumstances, and it is an object of the present invention to provide an oil-in-water type emulsified seasoning which has reduced container adhesion, good flavor, and excellent shape retention.
- the present inventors conducted intensive studies to solve the above problems, and found that as components of oil-in-water type emulsified seasonings, oils and fats, specified amounts of polysaccharide thickeners, and specified amounts of octenyl succinic acid-treated starch mixture. It has been found that the above-mentioned problems can be solved by blending and by setting the viscosity of the oil-in-water type emulsified seasoning to a specific range, and the present invention has been completed. Specifically, the present invention provides the following.
- An oil-in-water type emulsified seasoning comprising 0.3 to 1.5% by mass of polysaccharide thickener, 1.5 to 4.0% by mass of octenyl succinic acid-treated starch mixture, and fats and oils
- the octenyl succinic acid-treated starch mixture has a first octenyl succinic acid-treated starch having a viscosity of less than 40 mPa ⁇ s at 20 ° C. of a 10 mass% aqueous solution, and a viscosity of 40 mPa ⁇ s or more at 20 ° C.
- the content of the first octenylsuccinic acid-treated starch is 25 to 60% by mass based on the total of the octenylsuccinic acid-treated starch mixture, and the oil-in-water type emulsified seasoning
- An oil-in-water type emulsified seasoning characterized by having a viscosity of 150 to 300 Pa ⁇ s at 20 ° C.
- the oil-in-water type emulsified seasoning according to (1) which comprises 40 to 70% by mass of the oil and fat.
- container adhesion property is suppressed, flavor is favorable, and the oil-in-water type emulsion seasoning excellent in shape retention property is provided.
- the oil-in-water type emulsified seasoning of the present invention comprises, as components, a fat and oil, a specific amount of a polysaccharide thickener, and a specific amount of an octenyl succinic acid-treated starch mixture.
- Specific examples of the oil-in-water type emulsified seasoning of the present invention include seasonings such as dip sauce, mayonnaise and mayonnaise type.
- seasonings such as dip sauce, mayonnaise and mayonnaise type.
- mayonnaise means mayonnaise defined in the Japanese Agricultural Standard
- mayonnaise type seasoning does not fall under the Japanese Agricultural Standard, but the flavor, appearance, physical properties, purpose of use, etc. are mayonnaise. It means something similar. Both are classified as semi-solid dressings in the classification of dressings according to Japanese Agricultural Standard.
- the oil-in-water type emulsified seasoning of the present invention has a viscosity of 150 to 300 Pa ⁇ s at 20 ° C., preferably 170 to 280 Pa ⁇ s, more preferably 180 to 270 Pa ⁇ s, most preferably 200 to 250 Pa ⁇ s. is there.
- the viscosity at 20 ° C. is in the above range, the oil-in-water type emulsified seasoning of the present invention becomes excellent in emulsion stability and shape retention.
- the viscosity of the oil-in-water type emulsified seasoning of the present invention was measured using a BH viscometer. Measure the value at 2 revolutions at 2 rpm using 6 to obtain.
- the shape retention of the oil-in-water emulsified seasoning refers to the property that the shape of the oil-in-water emulsified seasoning can be maintained for 30 minutes or more. Specifically, when squeezing out the oil-in-water type emulsified seasoning with a star-shaped die, it refers to the property that linear irregularities on the surface can be held at 20 ° C. for 15 minutes or more. Further, in the present invention, the container adhesion of the oil-in-water emulsified seasoning indicates the degree of adhesion to the container filled with the oil-in-water emulsified seasoning.
- container adhesion in the present invention is distinguished from adhesion measured by a creep meter.
- the acidity of the oil-in-water type emulsified seasoning in terms of acetic acid is preferably 0.5 to 1.5.
- the oil-in-water type emulsified seasoning of the present invention can suppress the growth of microorganisms in the liquid seasoning, and the flavor is also preferable.
- an acetic acid conversion acidity is measured by the following method (neutralization titration method). Take exactly 25 ml of sample and dilute 10 times with water.
- Acetic acid equivalent acidity (%) 0.006 ⁇ V ⁇ F ⁇ (dilution solution total amount (250 ml)) / (diluted sampling amount (25 ml)) ⁇ (1 / sampling amount (25 ml)) ⁇ 100
- V Average titer of 0.1 N NaOH standard solution (ml)
- F titer of 0.1 N NaOH standard solution
- the fats and oils added to the oil-in-water type emulsified seasoning of the present invention are not particularly limited as long as they are fats and oils used as food.
- the fats and oils include soybean oil, rapeseed oil, high oleic acid rapeseed oil, corn oil, sesame oil, sesame salad oil, sesame oil, linseed oil, linseed oil, peanut oil, safflower oil, high oleic acid flower oil, sunflower oil, high oleic acid sunflower oil , Cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, soy sauce, tea seed oil, sesame oil, borage oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil Cacao butter, beef tallow, lard, chicken fat, milk fat, fish oil, seal oil, algal oil, medium-chain fatty acid trig
- transesterified fats and oils obtained by transesterification of two or more of these fats and oils, hydrogenated fats and oils of these fats and oils, fractionated fats and oils of these fats and oils, and the like.
- the said fats and oils may be used independently, and 2 or more types may be mixed and used.
- the fats and oils which are mixed with the oil-in-water type emulsified seasoning of the present invention are preferably fats and oils which are liquid at 20 ° C.
- the content of fats and oils in the oil-in-water type emulsified seasoning of the present invention is preferably 40 to 70% by mass, more preferably 50 to 70% by mass, still more preferably 52 to 65% by mass, most preferably Is 55 to 60% by mass.
- the oil-in-water type emulsified seasoning of the present invention becomes excellent in flavor and shape retention.
- the content of the oil and fat is less than 40% by mass, the shape retention property is reduced, so it is necessary to increase the polysaccharide thickener and the octenyl succinic acid-treated starch in order to maintain the shape retention property.
- the suppression of the adhesion of the container may be reduced.
- the content of the oil and fat is more than 70% by mass, the water content decreases, so that the texture and the emulsion stability may be deteriorated, and the suppression of the container adhesion may be reduced.
- the thickening polysaccharide mixed with the oil-in-water type emulsified seasoning of the present invention is not particularly limited as long as it is a thickening polysaccharide used as a food.
- the polysaccharide thickener include xanthan gum, tamarind gum, guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, pullulan, pyllium seed gum, carboxymethylcellulose, methylcellulose, crystalline cellulose, agar, glucomannan and the like. is there. Moreover, you may mix and use 2 or more types of these polysaccharide thickeners.
- the polysaccharide thickener added to the oil-in-water type emulsified seasoning of the present invention is preferably one or more selected from xanthan gum, tamarind gum and carrageenan, and more preferably xanthan gum and / or tamarind gum.
- the content of the polysaccharide thickener in the oil-in-water type emulsified seasoning of the present invention is 0.3 to 1.5% by mass, preferably 0.35 to 1.2% by mass, more preferably 0.4. It is -1.0% by mass, most preferably 0.5-0.8% by mass.
- the oil-in-water type emulsified seasoning of the present invention is excellent in the suppression of flavor and container adhesion.
- the octenyl succinic acid-treated starch mixture added to the oil-in-water emulsified seasoning of the present invention comprises a first octenyl succinic acid-treated starch having a viscosity of less than 40 mPa ⁇ s at 20 ° C. of a 10 mass% aqueous solution and 20 of a 10 mass% aqueous solution. And an octenyl succinic acid-treated starch mixture containing a second octenyl succinic acid-treated starch having a viscosity of 40 mPa ⁇ s or more.
- the viscosity of the first octenyl succinic acid-treated starch in a 10% by mass aqueous solution (20 ° C.) is preferably 1.0 to 35 mPa ⁇ s, more preferably 3.0 to 32 mPa ⁇ s, and most preferably 10.0 to 30 mPas. ⁇ S.
- the viscosity of the second octenyl succinic acid-treated starch in a 10% by mass aqueous solution (20 ° C.) is preferably 40 to 4000 mPa ⁇ s, more preferably 40 to 800 mPa ⁇ s, and most preferably 45 to 150 mPa ⁇ s.
- the content of the first octenylsuccinic acid-treated starch is 25 to 60% by mass, preferably 26 to 55% by mass, more preferably 27 to 50% by mass, still more preferably with respect to the entire octenylsuccinic acid-treated starch mixture. Is 28 to 45% by weight, most preferably 30 to 40% by weight.
- the oil-in-water type emulsified seasoning of the present invention is excellent in container adhesion suppression if the content of the first octenyl succinic acid-treated starch with respect to the entire octenyl succinic acid-treated starch mixture is in the above range.
- the content of the octenyl succinic acid-treated starch mixture in the oil-in-water type emulsified seasoning of the present invention is 1.5 to 4.0% by mass, preferably 1.6 to 3.5% by mass, more preferably 1. It is 8 to 2.0% by mass, and most preferably 2.0 to 2.5% by mass.
- the oil-in-water type emulsified seasoning of the present invention is excellent in the emulsion stability and the shape retention property when the content of the octenyl succinic acid-treated starch mixture is in the above range.
- the octenylsuccinic acid-treated starch is not particularly limited as long as the viscosity satisfies the above-mentioned requirements, but plant-derived starches (such as potato starch, tapioca starch, corn starch, waxy corn starch, etc.) or hydrolysates thereof are treated with octenyl succinic acid Esterified ones can be preferably used.
- plant-derived starches such as potato starch, tapioca starch, corn starch, waxy corn starch, etc.
- hydrolysates thereof are treated with octenyl succinic acid Esterified ones can be preferably used.
- Examples of the octenyl succinic acid-treated starch obtained through esterification include those in which one carboxylic acid group in octenyl succinic acid and starch or a hydrolyzate thereof constitute an ester.
- the other carboxylic acid group in the octenyl succinic acid which does not constitute an ester may be free, and constitutes a salt such as sodium, potassium, ammonia or amines. It is also good. From the viewpoint of easily achieving the effects of the present invention, in octenyl succinic acid-treated starch, the other carboxylic acid group which does not constitute an ester in octenyl succinic acid constitutes a salt of sodium (that is, sodium octenyl succinic acid) Is preferred.
- the starch used as the raw material of the first octenyl succinic acid treated starch and the second octenyl succinic acid treated starch may be the same type of starch but may be different types of starch.
- hydrochloric acid and sulfuric acid are used for octenyl succinic acid-treated starch obtained by esterifying the above-mentioned starch (or the above-mentioned starch hydrolyzate) with octenyl succinic acid.
- the method include acid decomposition with an acid, enzyme decomposition with amylase, and the like.
- the first and second octenylsuccinic acid-treated starches may be prepared by combining two or more types of starches within the viscosity range of the first or second octenylsuccinic acid-treated starches to adjust the viscosity. Good.
- the viscosity of the first and second octenylsuccinic acid-treated starches was determined by keeping a 10% by mass solution at a temperature of 20 ° C. Using 1 and rotating at 60 rpm (6 rpm if more than 500 mPa ⁇ s), measure the value at 2 rotations.
- first octenyl succinic acid-treated starch commercially available products such as trade name "Emulster 500A” manufactured by Matsutani Chemical Industry Co., Ltd., trade name “Purity Gum 2000” (manufactured by Ingledion Japan Co., Ltd.) are used. May be As the second octenylsuccinic acid-treated starch, commercially available products such as trade name "ENKLEMER 46" (manufactured by Ingledion Japan Co., Ltd.) and trade name “TORECOMEX TOWELV 02" (manufactured by Oji Cornstarch Co., Ltd.) are used. You may
- the content of the octenyl succinic acid-treated starch mixture of the oil-in-water-type emulsified seasoning of the present invention is the "sodium starch octenyl succinate purity test (1) (2)" described in "standards of food, additives, etc. (food hygiene method)". It applies by applying mutatis mutandis.
- the water content (water content) in the oil-in-water type emulsified seasoning of the present invention is preferably 22 to 50% by mass, more preferably 22 to 40% by mass, and most preferably 26 to 38% by mass. 10 g of a sample is collected in a petri dish, the water after heating at 105 ° C. for 4 hours is measured, and the water content of the oil-in-water type emulsified seasoning of the present invention is calculated from the difference in weight before and after the measurement.
- the oil-in-water-type emulsified seasoning of the present invention may be blended with materials commonly used in dip sauces, mayonnaise and the like.
- raw materials for example, salt, vinegar, fruit juice, acidulant, umami seasoning, protein hydrolysate, saccharides, sweeteners, extracts, milks, spices, antioxidants, ingredients (leather vegetables) Grated vegetables etc.
- salt, vinegar, fruit juice, acidulant, umami seasoning, protein hydrolysate, saccharides, sweeteners, extracts, milks, spices, antioxidants, ingredients (leather vegetables) Grated vegetables etc. may be used.
- the oil-in-water type emulsified seasoning of the present invention is preferably filled in a plastic tube-like container.
- Materials for tube-shaped containers made of plastic include polyethylene, polypropylene, ethylenic vinyl acetate, ethylene / vinyl alcohol copolymer, polyethylene terephthalate, and other thermoplastic materials such as polyethylene, polypropylene, etc.
- a multi-layered material having a main layer and an oxygen barrier resin layer can be used. And what hollow-molded the said plastic raw material in the tube-like container can be used.
- the method for producing an oil-in-water type emulsified seasoning according to the present invention comprises the step of emulsifying an aqueous phase containing a polysaccharide thickener and an octenyl succinic acid-treated starch mixture, and an oil phase (oil and fat).
- an oil phase oil and fat.
- Heating and stirring may be performed as needed for the purpose of uniform dispersion, dissolution, and sterilization of the raw materials, as long as this can be achieved, the conditions are not particularly limited. Heating and stirring can be performed under pressure, reduced pressure, or normal pressure, and usually performed under normal pressure.
- the heating temperature is not particularly limited as long as the raw materials are dissolved and sterilized, and the temperature is usually 40 to 95 ° C., preferably 60 ° C. to 95 ° C. Heating may not be performed if it is not necessary.
- Stirring may be any condition that allows uniform dispersion of the raw material, and a propeller or a homomixer, a blender, a disperser, a paddle mixer, a colloid mill, a continuous mixer, a static mixer, a stirrer such as an ultrasonic wave or a stirrer may be used.
- the rotational speed and the stirring time are not particularly limited as long as the raw materials are uniformly dispersed.
- the emulsification is generally carried out under reduced pressure, and emulsification is carried out using a propeller, homomixer, blender, disper, paddle mixer, colloid mill, continuous mixer, static mixer or the like to obtain an oil-in-water emulsified seasoning.
- the oil-in-water type emulsified seasoning (mayonnaise type) of the present invention was produced according to the formulations shown in Tables 1 to 3. Specifically, raw materials other than fats and oils were put into a container equipped with a stirrer, and stirred at normal temperature for 10 minutes while stirring at 100 rpm using a paddle mixer to adjust the water phase.
- fats and oils are added to the aqueous phase and emulsified for 20 minutes under reduced pressure using a paddle mixer at 100 rpm and a homomixer at 5500 rpm for 20 minutes to compare mayonnaise-type oil-in-water emulsified seasonings (Examples 1 to 11, comparison Examples 1 to 4) were obtained.
- the water content, acidity and viscosity of the oil-in-water emulsified seasoning were measured according to the above-mentioned measurement method.
- adhesion different from evaluation of adhesion to containers
- Fats and oils A Rapeseed oil (brand name “Nisshin Canola Oil”, made by Nisshin Oillio Group Ltd.)
- Fat B olive oil (trade name “BOSCO extra virgin olive oil”, manufactured by Nisshin Oillio Group Ltd.)
- each octenyl succinic acid-treated starch described in Tables 1 to 3 is as follows.
- the viscosities of various octenylsuccinic acid-treated starches were measured according to the above-mentioned measurement method.
- octenyl succinic-acid starch sodium A and B correspond to "the 1st octenyl succinic-acid processing starch”
- octenyl succinic-acid sodium starch C and D correspond to the "2nd octenyl succinic-acid processing starch”.
- Octenyl succinic acid sodium sodium (viscosity 13 mPa ⁇ s, trade name “Emulster 500A", manufactured by Matsutani Chemical Industry Co., Ltd.)
- Octenylsuccinic acid sodium sodium salt B (viscosity 29 mPa ⁇ s, trade name “Purity Gum 2000”, manufactured by Ingledion Japan Ltd.)
- Octenyl sodium succinic acid sodium salt C (viscosity 54 mPa ⁇ s, trade name "Enucleer 46", manufactured by Ingledion Japan Co., Ltd.)
- Octenylsuccinic acid sodium starch D (viscosity 775 mPa ⁇ s, trade name "Torecomex Twelve 02, made by Oji Cornstarch Co., Ltd.)
- proportion of octenyl succinic acid-treated starch A or B is a proportion (% by mass) of octenyl succinic acid starch A or B in “the amount of octenyl succinic acid-treated starch mixture”.
- acidity refers to acidity in terms of acetic acid.
- the adhesion of the container was evaluated as follows. That is, the oil-in-water-type emulsified seasoning (Examples 1 to 11, Comparative Examples 1 to 4) manufactured above was divided into a 220 mL free-standing plastic tube container (trade name: MSB-M200, manufactured by Kyorak Co., Ltd.) 100 g) was poured into the container, and sufficient tapping was carried out to drop the oil-in-water type emulsified seasoning adhering to the wall surface to the lower part of the container, and to leave no space in the lower part of the container (see FIG. 1).
- the weight (A) of the filled plastic tube container was measured, and then the container was turned upside down and allowed to stand at room temperature for 15 hours (see FIG. 2).
- a portion of 12 cm upward from the lower end of the inverted plastic tube container was horizontally cut with scissors, and the weight (B) of the lower portion of the cut plastic tube container was measured.
- the ratio of the oil-in-water type emulsion seasoning which fell by dead weight with the following formula was calculated.
- the shape retention evaluation was carried out by putting the oil-in-water type emulsified seasoning prepared above (Examples 1 to 11 and Comparative Examples 1 to 4) in a squeeze bag, straightly squeezing into petri dishes with a star-shaped cap, 20 ° C., 15 About the shape after minute storage, five panelists scored according to the following marking criteria visually. Next, it evaluated according to the following evaluation criteria from five persons' total score. The evaluation results are shown in Table 4.
- the mayonnaise-type oil-in-water emulsified seasoning (Examples 12 and 13) of the present invention is manufactured in the same manner as described in the above-mentioned "Production of oil-in-water-type emulsified seasoning (mayonnaise type) -1". did.
- the same raw material as the raw material used in the above-mentioned “Production of oil-in-water type emulsified seasoning (mayonnaise type) -1” was used.
- the detail of the polysaccharide thickener C of Table 5 is as follows. Thickened polysaccharide C: carrageenan (trade name "SATIAgel BWJ 40", manufactured by Unitech Foods Co., Ltd.)
- proportion of octenyl succinic acid-treated starch B is the proportion (mass%) of octenyl succinic acid starch B in “the amount of octenyl succinic acid-treated starch mixture”.
- acidity refers to acetic acid conversion acidity.
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Abstract
The present invention addresses the problem of providing an oil-in-water type emulsified seasoning having suppressed adhesion to a container, a good flavor, and excellent shape retention properties. This oil-in-water type emulsified seasoning contains 0.3-1.5 mass% of a thickening polysaccharide, 1.5-4.0 mass% of an octenylsuccinic acid-treated starch mixture, and fats and oils, the octenylsuccinic acid-treated starch mixture containing a first octenylsuccinic acid-treated starch and a second octenylsuccinic acid-treated starch, wherein the first octenylsuccinic acid-treated starch has a viscosity of less than 40 mPa·s at 20°C in a 10 mass% aqueous solution, the second octenylsuccinic acid-treated starch has a viscosity of at least 40 mPa·s at 20°C in the 10 mass% aqueous solution, the content of the first octenylsuccinic acid-treated starch is 25-60 mass% with respect to the total mass of the octenylsuccinic acid-treated starch mixture, and the viscosity of the oil-in-water type emulsified seasoning at 20°C is 150-300 Pa·s.
Description
本発明は、水中油型乳化調味料に関する。詳細には、容器付着性が抑制され、風味が良好で、保形性に優れる水中油型乳化調味料に関する。
The present invention relates to an oil-in-water emulsion seasoning. Specifically, the present invention relates to an oil-in-water type emulsified seasoning which is suppressed in container adhesion, has a good flavor, and is excellent in shape retention.
ドレッシング、マヨネーズ、ディップソース等の水中油型乳化調味料は、サラダ料理等をはじめ各種の料理に用いられ、万人に広く好まれて使用される調味料である。そして、粘度が高く、保形性のあるマヨネーズやディップソースは、トッピングに利用したり、食材に模様を付けることができるので、味だけでなく見た目も楽しむことができる。
市販されているマヨネーズやディップソースは、チューブタイプのプラスチック容器に充填されている。そして、内容量が少なくなると、絞り出したり、タッピングして、絞り出し口付近に集めて使用するが、粘度が高いマヨネーズやディップソースは、容器壁面に付着するため出し難くなり、使い難い問題があった。 Oil-in-water-type emulsified seasonings such as dressings, mayonnaises and dip sauces are used in various dishes including salad dishes etc., and are seasonings widely used by all people. And since the mayonnaise and dip sauce which have high viscosity and shape retention can be used for topping and patterns can be added to foodstuffs, not only taste but also appearance can be enjoyed.
Commercially available mayonnaise and dip sauce are filled in tube type plastic containers. And, when the internal volume decreases, squeezing out or tapping, collecting in the vicinity of the squeeze out port is used, but mayonnaise or dip source with high viscosity is difficult to take out because it adheres to the container wall surface, and there was a problem that it is difficult to use .
市販されているマヨネーズやディップソースは、チューブタイプのプラスチック容器に充填されている。そして、内容量が少なくなると、絞り出したり、タッピングして、絞り出し口付近に集めて使用するが、粘度が高いマヨネーズやディップソースは、容器壁面に付着するため出し難くなり、使い難い問題があった。 Oil-in-water-type emulsified seasonings such as dressings, mayonnaises and dip sauces are used in various dishes including salad dishes etc., and are seasonings widely used by all people. And since the mayonnaise and dip sauce which have high viscosity and shape retention can be used for topping and patterns can be added to foodstuffs, not only taste but also appearance can be enjoyed.
Commercially available mayonnaise and dip sauce are filled in tube type plastic containers. And, when the internal volume decreases, squeezing out or tapping, collecting in the vicinity of the squeeze out port is used, but mayonnaise or dip source with high viscosity is difficult to take out because it adheres to the container wall surface, and there was a problem that it is difficult to use .
一方、近年、健康のためにコレステロールを含まない食品に対するニーズが高まってきており、ドレッシング、マヨネーズ等の水中油型乳化調味料についても、卵を使用しない水中油型乳化調味料の開発が試みられてきた。しかし、原材料に卵を使用しないと乳化安定性が劣るため、乳化剤、加工澱粉、増粘多糖類等を加えることになり、風味や保形性に悪い影響が出ることがあった。したがって、原料に卵を使用しない水中油型乳化調味料について、卵を使用した場合と同等の乳化安定性、風味、保形性を得るのは困難であった。
On the other hand, in recent years, the need for cholesterol-free foods for health has been increasing, and development of oil-in-water emulsified seasonings that do not use eggs is also attempted for oil-in-water emulsified seasonings such as dressings and mayonnaise. It has However, if eggs are not used as the raw material, the emulsion stability is poor, and therefore emulsifiers, modified starches, polysaccharide thickeners, etc. are added, which may adversely affect the flavor and shape retention. Therefore, it was difficult to obtain emulsion stability, flavor, and shape retention properties equivalent to those in the case of using an egg for an oil-in-water type emulsified seasoning that does not use an egg as a raw material.
これまで、粘稠な物質に対する滑り性を高め、容器付着性を抑制する技術として、マヨネーズ様食品のような水中油型乳化物が接触する容器内面に、油膜が形成されている包装容器が報告されている（特許文献１）。また、経時的な風味劣化及び粘度の低下を抑制することができ、乳化性が安定し保形性が良好なマヨネーズ様食品の技術として、特定のエステル化物及び増粘多糖類を特定量含有する酸性乳化状マヨネーズ様食品が報告されている（特許文献２）。
しかし、水中油型乳化調味料自体の容器付着性が改善された報告はない。さらに、容器付着性、風味、及び保形性の問題を同時に解決できる技術も報告されていない。 Until now, as a technology to improve the slipperiness with respect to viscous substances and to suppress container adhesion, packaging containers in which an oil film is formed on the inner surface of the container that comes in contact with oil-in-water emulsions such as mayonnaise-like food (Patent Document 1). In addition, as a technology for mayonnaise-like food that can suppress deterioration of flavor and decrease in viscosity over time and has stable emulsifiability and good shape retention properties, it contains a specific amount of a specific esterified product and a polysaccharide thickener An acidic emulsified mayonnaise-like food has been reported (Patent Document 2).
However, there has been no report that the container adhesion of the oil-in-water emulsified seasoning itself is improved. Furthermore, no technology has been reported that can simultaneously solve the problems of container adhesion, flavor, and shape retention.
しかし、水中油型乳化調味料自体の容器付着性が改善された報告はない。さらに、容器付着性、風味、及び保形性の問題を同時に解決できる技術も報告されていない。 Until now, as a technology to improve the slipperiness with respect to viscous substances and to suppress container adhesion, packaging containers in which an oil film is formed on the inner surface of the container that comes in contact with oil-in-water emulsions such as mayonnaise-like food (Patent Document 1). In addition, as a technology for mayonnaise-like food that can suppress deterioration of flavor and decrease in viscosity over time and has stable emulsifiability and good shape retention properties, it contains a specific amount of a specific esterified product and a polysaccharide thickener An acidic emulsified mayonnaise-like food has been reported (Patent Document 2).
However, there has been no report that the container adhesion of the oil-in-water emulsified seasoning itself is improved. Furthermore, no technology has been reported that can simultaneously solve the problems of container adhesion, flavor, and shape retention.
本発明は、かかる事情に鑑みてなされたものであり、容器付着性が抑制され、風味が良好で、保形性に優れる水中油型乳化調味料を提供することを目的とする。
The present invention has been made in view of such circumstances, and it is an object of the present invention to provide an oil-in-water type emulsified seasoning which has reduced container adhesion, good flavor, and excellent shape retention.
本発明者は、上記課題を解決するために鋭意研究を重ねたところ、水中油型乳化調味料中の成分として、油脂、特定量の増粘多糖類、及び特定量のオクテニルコハク酸処理澱粉混合物を配合し、かつ、水中油型乳化調味料の粘度を特定範囲とすることで、上記課題を解決できることを見出し、本発明を完成するに至った。具体的には、本発明は以下のようなものを提供する。
The present inventors conducted intensive studies to solve the above problems, and found that as components of oil-in-water type emulsified seasonings, oils and fats, specified amounts of polysaccharide thickeners, and specified amounts of octenyl succinic acid-treated starch mixture. It has been found that the above-mentioned problems can be solved by blending and by setting the viscosity of the oil-in-water type emulsified seasoning to a specific range, and the present invention has been completed. Specifically, the present invention provides the following.
（１）水中油型乳化調味料であって、増粘多糖類を０．３～１．５質量％、オクテニルコハク酸処理澱粉混合物を１．５～４．０質量％、及び油脂を含有し、該オクテニルコハク酸処理澱粉混合物は、１０質量％水溶液の２０℃における粘度が４０ｍＰａ・ｓ未満である第１のオクテニルコハク酸処理澱粉と、１０質量％水溶液の２０℃における粘度が４０ｍＰａ・ｓ以上である第２のオクテニルコハク酸処理澱粉とを含み、該第１のオクテニルコハク酸処理澱粉の含有量は、該オクテニルコハク酸処理澱粉混合物の全体に対して２５～６０質量％であり、該水中油型乳化調味料の２０℃における粘度が１５０～３００Ｐａ・ｓであることを特徴とする水中油型乳化調味料。
（２）前記油脂を４０～７０質量％含有することを特徴とする（１）に記載の水中油型乳化調味料。
（３）前記増粘多糖類が、キサンタンガム、タマリンドガム、及びカラギーナンから選ばれる１種又は２種以上であることを特徴とする（１）又は（２）に記載の水中油型乳化調味料。
（４）卵を含有しないことを特徴とする（１）～（３）のいずれか１つに記載の水中油型乳化調味料。
（５）プラスチック製のチューブ状容器に充填されたことを特徴とする（１）～（４）のいずれか１つに記載の水中油型乳化調味料。 (1) An oil-in-water type emulsified seasoning comprising 0.3 to 1.5% by mass of polysaccharide thickener, 1.5 to 4.0% by mass of octenyl succinic acid-treated starch mixture, and fats and oils, The octenyl succinic acid-treated starch mixture has a first octenyl succinic acid-treated starch having a viscosity of less than 40 mPa · s at 20 ° C. of a 10 mass% aqueous solution, and a viscosity of 40 mPa · s or more at 20 ° C. of a 10 mass% aqueous solution The content of the first octenylsuccinic acid-treated starch is 25 to 60% by mass based on the total of the octenylsuccinic acid-treated starch mixture, and the oil-in-water type emulsified seasoning An oil-in-water type emulsified seasoning characterized by having a viscosity of 150 to 300 Pa · s at 20 ° C.
(2) The oil-in-water type emulsified seasoning according to (1), which comprises 40 to 70% by mass of the oil and fat.
(3) The oil-in-water type emulsified seasoning according to (1) or (2), wherein the polysaccharide thickener is one or more selected from xanthan gum, tamarind gum and carrageenan.
(4) The oil-in-water type emulsified seasoning according to any one of (1) to (3), which contains no egg.
(5) The oil-in-water type emulsified seasoning according to any one of (1) to (4), which is filled in a plastic tube-like container.
（２）前記油脂を４０～７０質量％含有することを特徴とする（１）に記載の水中油型乳化調味料。
（３）前記増粘多糖類が、キサンタンガム、タマリンドガム、及びカラギーナンから選ばれる１種又は２種以上であることを特徴とする（１）又は（２）に記載の水中油型乳化調味料。
（４）卵を含有しないことを特徴とする（１）～（３）のいずれか１つに記載の水中油型乳化調味料。
（５）プラスチック製のチューブ状容器に充填されたことを特徴とする（１）～（４）のいずれか１つに記載の水中油型乳化調味料。 (1) An oil-in-water type emulsified seasoning comprising 0.3 to 1.5% by mass of polysaccharide thickener, 1.5 to 4.0% by mass of octenyl succinic acid-treated starch mixture, and fats and oils, The octenyl succinic acid-treated starch mixture has a first octenyl succinic acid-treated starch having a viscosity of less than 40 mPa · s at 20 ° C. of a 10 mass% aqueous solution, and a viscosity of 40 mPa · s or more at 20 ° C. of a 10 mass% aqueous solution The content of the first octenylsuccinic acid-treated starch is 25 to 60% by mass based on the total of the octenylsuccinic acid-treated starch mixture, and the oil-in-water type emulsified seasoning An oil-in-water type emulsified seasoning characterized by having a viscosity of 150 to 300 Pa · s at 20 ° C.
(2) The oil-in-water type emulsified seasoning according to (1), which comprises 40 to 70% by mass of the oil and fat.
(3) The oil-in-water type emulsified seasoning according to (1) or (2), wherein the polysaccharide thickener is one or more selected from xanthan gum, tamarind gum and carrageenan.
(4) The oil-in-water type emulsified seasoning according to any one of (1) to (3), which contains no egg.
(5) The oil-in-water type emulsified seasoning according to any one of (1) to (4), which is filled in a plastic tube-like container.
本発明によれば、容器付着性が抑制され、風味が良好で、保形性に優れる水中油型乳化調味料が提供される。
ADVANTAGE OF THE INVENTION According to this invention, container adhesion property is suppressed, flavor is favorable, and the oil-in-water type emulsion seasoning excellent in shape retention property is provided.
以下に本発明について詳細に説明する。
［水中油型乳化調味料］
本発明の水中油型乳化調味料は、油脂、特定量の増粘多糖類、及び特定量のオクテニルコハク酸処理澱粉混合物を成分として含む。
本発明の水中油型乳化調味料は、具体的には、ディップソース、マヨネーズ、マヨネーズタイプ等の調味料が挙げられる。ここで、マヨネーズとは、日本農林規格に定められたマヨネーズを意味し、マヨネーズタイプの調味料とは、日本農林規格の規定には入らないが、風味、外観、物性、使用目的等がマヨネーズに類似するものを意味する。いずれも、日本農林規格のドレッシング類の分類において半固体状ドレッシングに分類されるものである。 The present invention will be described in detail below.
[Oil-in-water type emulsified seasoning]
The oil-in-water type emulsified seasoning of the present invention comprises, as components, a fat and oil, a specific amount of a polysaccharide thickener, and a specific amount of an octenyl succinic acid-treated starch mixture.
Specific examples of the oil-in-water type emulsified seasoning of the present invention include seasonings such as dip sauce, mayonnaise and mayonnaise type. Here, mayonnaise means mayonnaise defined in the Japanese Agricultural Standard, and mayonnaise type seasoning does not fall under the Japanese Agricultural Standard, but the flavor, appearance, physical properties, purpose of use, etc. are mayonnaise. It means something similar. Both are classified as semi-solid dressings in the classification of dressings according to Japanese Agricultural Standard.
［水中油型乳化調味料］
本発明の水中油型乳化調味料は、油脂、特定量の増粘多糖類、及び特定量のオクテニルコハク酸処理澱粉混合物を成分として含む。
本発明の水中油型乳化調味料は、具体的には、ディップソース、マヨネーズ、マヨネーズタイプ等の調味料が挙げられる。ここで、マヨネーズとは、日本農林規格に定められたマヨネーズを意味し、マヨネーズタイプの調味料とは、日本農林規格の規定には入らないが、風味、外観、物性、使用目的等がマヨネーズに類似するものを意味する。いずれも、日本農林規格のドレッシング類の分類において半固体状ドレッシングに分類されるものである。 The present invention will be described in detail below.
[Oil-in-water type emulsified seasoning]
The oil-in-water type emulsified seasoning of the present invention comprises, as components, a fat and oil, a specific amount of a polysaccharide thickener, and a specific amount of an octenyl succinic acid-treated starch mixture.
Specific examples of the oil-in-water type emulsified seasoning of the present invention include seasonings such as dip sauce, mayonnaise and mayonnaise type. Here, mayonnaise means mayonnaise defined in the Japanese Agricultural Standard, and mayonnaise type seasoning does not fall under the Japanese Agricultural Standard, but the flavor, appearance, physical properties, purpose of use, etc. are mayonnaise. It means something similar. Both are classified as semi-solid dressings in the classification of dressings according to Japanese Agricultural Standard.
本発明の水中油型乳化調味料は、２０℃における粘度が１５０～３００Ｐａ・ｓであり、好ましくは１７０～２８０Ｐａ・ｓ、より好ましくは１８０～２７０Ｐａ・ｓ、最も好ましくは２００～２５０Ｐａ・ｓである。２０℃における粘度が上記の範囲にあると、本発明の水中油型乳化調味料は乳化安定性と保形性に優れたものになる。なお、本発明の水中油型乳化調味料の粘度は、ＢＨ型粘度計を使用し、ローターＮｏ．６を用いて、回転数２ｒｐｍで、２回転時の値を測定して求める。
The oil-in-water type emulsified seasoning of the present invention has a viscosity of 150 to 300 Pa · s at 20 ° C., preferably 170 to 280 Pa · s, more preferably 180 to 270 Pa · s, most preferably 200 to 250 Pa · s. is there. When the viscosity at 20 ° C. is in the above range, the oil-in-water type emulsified seasoning of the present invention becomes excellent in emulsion stability and shape retention. The viscosity of the oil-in-water type emulsified seasoning of the present invention was measured using a BH viscometer. Measure the value at 2 revolutions at 2 rpm using 6 to obtain.
本発明において、水中油型乳化調味料の保形性とは、該水中油型乳化調味料の形状が３０分以上保持できる性質を指す。具体的には、星形口金で水中油型乳化調味料を絞り出したとき、表面の線状の凹凸が、２０℃で１５分以上保持できる性質を指す。
また、本発明において、水中油型乳化調味料の容器付着性とは、該水中油型乳化調味料を充填する容器への付着の程度を示す。水中油型乳化調味料の容器付着性の抑制とは、該水中油型乳化調味料の容器表面への滑り性を改善し、容器内で該水中油型乳化調味料が移動しやすくなる状態を指す。なお、本発明における容器付着性は、クリープメーターで測定される付着性とは区別される。 In the present invention, the shape retention of the oil-in-water emulsified seasoning refers to the property that the shape of the oil-in-water emulsified seasoning can be maintained for 30 minutes or more. Specifically, when squeezing out the oil-in-water type emulsified seasoning with a star-shaped die, it refers to the property that linear irregularities on the surface can be held at 20 ° C. for 15 minutes or more.
Further, in the present invention, the container adhesion of the oil-in-water emulsified seasoning indicates the degree of adhesion to the container filled with the oil-in-water emulsified seasoning. The suppression of the adhesion of the oil-in-water emulsified seasoning to the container improves the slipperiness of the oil-in-water emulsified seasoning to the container surface and makes the oil-in-water emulsified seasoning easy to move in the container. Point to. In addition, container adhesion in the present invention is distinguished from adhesion measured by a creep meter.
また、本発明において、水中油型乳化調味料の容器付着性とは、該水中油型乳化調味料を充填する容器への付着の程度を示す。水中油型乳化調味料の容器付着性の抑制とは、該水中油型乳化調味料の容器表面への滑り性を改善し、容器内で該水中油型乳化調味料が移動しやすくなる状態を指す。なお、本発明における容器付着性は、クリープメーターで測定される付着性とは区別される。 In the present invention, the shape retention of the oil-in-water emulsified seasoning refers to the property that the shape of the oil-in-water emulsified seasoning can be maintained for 30 minutes or more. Specifically, when squeezing out the oil-in-water type emulsified seasoning with a star-shaped die, it refers to the property that linear irregularities on the surface can be held at 20 ° C. for 15 minutes or more.
Further, in the present invention, the container adhesion of the oil-in-water emulsified seasoning indicates the degree of adhesion to the container filled with the oil-in-water emulsified seasoning. The suppression of the adhesion of the oil-in-water emulsified seasoning to the container improves the slipperiness of the oil-in-water emulsified seasoning to the container surface and makes the oil-in-water emulsified seasoning easy to move in the container. Point to. In addition, container adhesion in the present invention is distinguished from adhesion measured by a creep meter.
本発明の水中油型乳化調味料は、該水中油型乳化調味料の酢酸換算酸度が０．５～１．５が好ましい。酢酸換算酸度が上記の範囲内にあると、本発明の水中油型乳化調味料は、液状調味料中に微生物が繁殖することを抑制することができ、かつ風味も好ましいものとなる。なお、酢酸換算酸度は、以下の方法（中和滴定法）で測定する。
試料２５ｍｌを正確にとり、水で１０倍に希釈する。希釈された試料２５ｍｌをとり、フラスコに入れ、指示薬としてフェノールフタレインを２滴加え、力価既知の０．１Ｎ－水酸化ナトリウム溶液で滴定し、下記式により求める。
・酢酸換算酸度（％）＝０．００６×Ｖ×Ｆ×（希釈液全量（２５０ｍｌ））／（希釈試料採取量（２５ｍｌ））×（１／試料採取量（２５ｍｌ））×１００
Ｖ：０．１Ｎ－ＮａＯＨ標準液の平均滴定量（ｍｌ）
Ｆ：０．１Ｎ－ＮａＯＨ標準液の力価 In the oil-in-water type emulsified seasoning of the present invention, the acidity of the oil-in-water type emulsified seasoning in terms of acetic acid is preferably 0.5 to 1.5. When the acid value in terms of acetic acid is within the above range, the oil-in-water type emulsified seasoning of the present invention can suppress the growth of microorganisms in the liquid seasoning, and the flavor is also preferable. In addition, an acetic acid conversion acidity is measured by the following method (neutralization titration method).
Take exactly 25 ml of sample and dilute 10 times with water. Take 25 ml of the diluted sample, place it in a flask, add 2 drops of phenolphthalein as an indicator, titrate with a 0.1 N sodium hydroxide solution of known titer, and find it according to the following equation.
Acetic acid equivalent acidity (%) = 0.006 × V × F × (dilution solution total amount (250 ml)) / (diluted sampling amount (25 ml)) × (1 / sampling amount (25 ml)) × 100
V: Average titer of 0.1 N NaOH standard solution (ml)
F: titer of 0.1 N NaOH standard solution
試料２５ｍｌを正確にとり、水で１０倍に希釈する。希釈された試料２５ｍｌをとり、フラスコに入れ、指示薬としてフェノールフタレインを２滴加え、力価既知の０．１Ｎ－水酸化ナトリウム溶液で滴定し、下記式により求める。
・酢酸換算酸度（％）＝０．００６×Ｖ×Ｆ×（希釈液全量（２５０ｍｌ））／（希釈試料採取量（２５ｍｌ））×（１／試料採取量（２５ｍｌ））×１００
Ｖ：０．１Ｎ－ＮａＯＨ標準液の平均滴定量（ｍｌ）
Ｆ：０．１Ｎ－ＮａＯＨ標準液の力価 In the oil-in-water type emulsified seasoning of the present invention, the acidity of the oil-in-water type emulsified seasoning in terms of acetic acid is preferably 0.5 to 1.5. When the acid value in terms of acetic acid is within the above range, the oil-in-water type emulsified seasoning of the present invention can suppress the growth of microorganisms in the liquid seasoning, and the flavor is also preferable. In addition, an acetic acid conversion acidity is measured by the following method (neutralization titration method).
Take exactly 25 ml of sample and dilute 10 times with water. Take 25 ml of the diluted sample, place it in a flask, add 2 drops of phenolphthalein as an indicator, titrate with a 0.1 N sodium hydroxide solution of known titer, and find it according to the following equation.
Acetic acid equivalent acidity (%) = 0.006 × V × F × (dilution solution total amount (250 ml)) / (diluted sampling amount (25 ml)) × (1 / sampling amount (25 ml)) × 100
V: Average titer of 0.1 N NaOH standard solution (ml)
F: titer of 0.1 N NaOH standard solution
［油脂］
本発明の水中油型乳化調味料に配合する油脂は、食用として使用される油脂であれば特に限定されない。前記油脂は、例えば、大豆油、菜種油、高オレイン酸菜種油、コーン油、ゴマ油、ゴマサラダ油、シソ油、亜麻仁油、落花生油、紅花油、高オレイン酸紅花油、ひまわり油、高オレイン酸ひまわり油、綿実油、ブドウ種油、マカデミアナッツ油、ヘーゼルナッツ油、カボチャ種子油、クルミ油、椿油、茶実油、エゴマ油、ボラージ油、オリーブ油、米糠油、小麦胚芽油、パーム油、パーム核油、ヤシ油、カカオ脂、牛脂、ラード、鶏脂、乳脂、魚油、アザラシ油、藻類油、中鎖脂肪酸トリグリセリド等である。また、これらの油脂の２種以上をエステル交換したエステル交換油脂、これら油脂の水素添加油脂、これらの油脂の分別油脂等である。上記油脂は単独で用いてもよく、２種以上を混合して用いてもよい。
また、本発明の水中油型乳化調味料に配合する油脂は、２０℃で液状の油脂が好ましい。 [Fat and oil]
The fats and oils added to the oil-in-water type emulsified seasoning of the present invention are not particularly limited as long as they are fats and oils used as food. Examples of the fats and oils include soybean oil, rapeseed oil, high oleic acid rapeseed oil, corn oil, sesame oil, sesame salad oil, sesame oil, linseed oil, linseed oil, peanut oil, safflower oil, high oleic acid flower oil, sunflower oil, high oleic acid sunflower oil , Cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, soy sauce, tea seed oil, sesame oil, borage oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil Cacao butter, beef tallow, lard, chicken fat, milk fat, fish oil, seal oil, algal oil, medium-chain fatty acid triglyceride and the like. In addition, they are transesterified fats and oils obtained by transesterification of two or more of these fats and oils, hydrogenated fats and oils of these fats and oils, fractionated fats and oils of these fats and oils, and the like. The said fats and oils may be used independently, and 2 or more types may be mixed and used.
Moreover, the fats and oils which are mixed with the oil-in-water type emulsified seasoning of the present invention are preferably fats and oils which are liquid at 20 ° C.
本発明の水中油型乳化調味料に配合する油脂は、食用として使用される油脂であれば特に限定されない。前記油脂は、例えば、大豆油、菜種油、高オレイン酸菜種油、コーン油、ゴマ油、ゴマサラダ油、シソ油、亜麻仁油、落花生油、紅花油、高オレイン酸紅花油、ひまわり油、高オレイン酸ひまわり油、綿実油、ブドウ種油、マカデミアナッツ油、ヘーゼルナッツ油、カボチャ種子油、クルミ油、椿油、茶実油、エゴマ油、ボラージ油、オリーブ油、米糠油、小麦胚芽油、パーム油、パーム核油、ヤシ油、カカオ脂、牛脂、ラード、鶏脂、乳脂、魚油、アザラシ油、藻類油、中鎖脂肪酸トリグリセリド等である。また、これらの油脂の２種以上をエステル交換したエステル交換油脂、これら油脂の水素添加油脂、これらの油脂の分別油脂等である。上記油脂は単独で用いてもよく、２種以上を混合して用いてもよい。
また、本発明の水中油型乳化調味料に配合する油脂は、２０℃で液状の油脂が好ましい。 [Fat and oil]
The fats and oils added to the oil-in-water type emulsified seasoning of the present invention are not particularly limited as long as they are fats and oils used as food. Examples of the fats and oils include soybean oil, rapeseed oil, high oleic acid rapeseed oil, corn oil, sesame oil, sesame salad oil, sesame oil, linseed oil, linseed oil, peanut oil, safflower oil, high oleic acid flower oil, sunflower oil, high oleic acid sunflower oil , Cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, soy sauce, tea seed oil, sesame oil, borage oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil Cacao butter, beef tallow, lard, chicken fat, milk fat, fish oil, seal oil, algal oil, medium-chain fatty acid triglyceride and the like. In addition, they are transesterified fats and oils obtained by transesterification of two or more of these fats and oils, hydrogenated fats and oils of these fats and oils, fractionated fats and oils of these fats and oils, and the like. The said fats and oils may be used independently, and 2 or more types may be mixed and used.
Moreover, the fats and oils which are mixed with the oil-in-water type emulsified seasoning of the present invention are preferably fats and oils which are liquid at 20 ° C.
本発明の水中油型乳化調味料中の油脂の含有量は、好ましくは４０～７０質量％であり、より好ましくは５０～７０質量％であり、さらにより好ましくは５２～６５質量％、最も好ましくは５５～６０質量％である。油脂の含有量が上記の範囲にあると、本発明の水中油型乳化調味料は風味と保形性に優れたものになる。また、油脂の含有量が４０質量％未満であると保形性が低下するため、保形性を保つために増粘多糖類やオクテニルコハク酸処理澱粉を増やす必要が生じ、その結果、風味の劣化や、容器付着性の抑制が低下する場合がある。また、油脂の含有量が７０質量％より多くなると、水分が少なくなるので、食感及び乳化安定性が悪くなり、さらに、容器付着性の抑制が低下する場合がある。
The content of fats and oils in the oil-in-water type emulsified seasoning of the present invention is preferably 40 to 70% by mass, more preferably 50 to 70% by mass, still more preferably 52 to 65% by mass, most preferably Is 55 to 60% by mass. When the content of the oil and fat is in the above range, the oil-in-water type emulsified seasoning of the present invention becomes excellent in flavor and shape retention. In addition, when the content of the oil and fat is less than 40% by mass, the shape retention property is reduced, so it is necessary to increase the polysaccharide thickener and the octenyl succinic acid-treated starch in order to maintain the shape retention property. Or, the suppression of the adhesion of the container may be reduced. In addition, when the content of the oil and fat is more than 70% by mass, the water content decreases, so that the texture and the emulsion stability may be deteriorated, and the suppression of the container adhesion may be reduced.
［増粘多糖類］
本発明の水中油型乳化調味料に配合する増粘多糖類は、食用として使用される増粘多糖類であれば特に限定されない。前記増粘多糖類は、例えば、キサンタンガム、タマリンドガム、グアーガム、ローカストビーンガム、カラギーナン、アラビアガム、アルギン酸類、ペクチン、プルラン、サイリウムシードガム、カルボキシメチルセルロース、メチルセルロース、結晶セルロース、寒天、グルコマンナン等である。また、これらの増粘多糖類の２種以上を混合して用いてもよい。
本発明の水中油型乳化調味料に配合する増粘多糖類は、キサンタンガム、タマリンドガム、及びカラギーナンから選ばれる１種、又は２種以上が好ましく、キサンタンガム及び／又はタマリンドガムがより好ましい。 [Thickening polysaccharide]
The thickening polysaccharide mixed with the oil-in-water type emulsified seasoning of the present invention is not particularly limited as long as it is a thickening polysaccharide used as a food. Examples of the polysaccharide thickener include xanthan gum, tamarind gum, guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, pullulan, pyllium seed gum, carboxymethylcellulose, methylcellulose, crystalline cellulose, agar, glucomannan and the like. is there. Moreover, you may mix and use 2 or more types of these polysaccharide thickeners.
The polysaccharide thickener added to the oil-in-water type emulsified seasoning of the present invention is preferably one or more selected from xanthan gum, tamarind gum and carrageenan, and more preferably xanthan gum and / or tamarind gum.
本発明の水中油型乳化調味料に配合する増粘多糖類は、食用として使用される増粘多糖類であれば特に限定されない。前記増粘多糖類は、例えば、キサンタンガム、タマリンドガム、グアーガム、ローカストビーンガム、カラギーナン、アラビアガム、アルギン酸類、ペクチン、プルラン、サイリウムシードガム、カルボキシメチルセルロース、メチルセルロース、結晶セルロース、寒天、グルコマンナン等である。また、これらの増粘多糖類の２種以上を混合して用いてもよい。
本発明の水中油型乳化調味料に配合する増粘多糖類は、キサンタンガム、タマリンドガム、及びカラギーナンから選ばれる１種、又は２種以上が好ましく、キサンタンガム及び／又はタマリンドガムがより好ましい。 [Thickening polysaccharide]
The thickening polysaccharide mixed with the oil-in-water type emulsified seasoning of the present invention is not particularly limited as long as it is a thickening polysaccharide used as a food. Examples of the polysaccharide thickener include xanthan gum, tamarind gum, guar gum, locust bean gum, carrageenan, gum arabic, alginic acids, pectin, pullulan, pyllium seed gum, carboxymethylcellulose, methylcellulose, crystalline cellulose, agar, glucomannan and the like. is there. Moreover, you may mix and use 2 or more types of these polysaccharide thickeners.
The polysaccharide thickener added to the oil-in-water type emulsified seasoning of the present invention is preferably one or more selected from xanthan gum, tamarind gum and carrageenan, and more preferably xanthan gum and / or tamarind gum.
本発明の水中油型乳化調味料中の増粘多糖類の含有量は、０．３～１．５質量％であり、好ましくは０．３５～１．２質量％、より好ましくは０．４～１．０質量％、最も好ましくは０．５～０．８質量％である。増粘多糖類の含有量が上記の範囲にあると、本発明の水中油型乳化調味料は風味と容器付着性の抑制に優れたものになる。
The content of the polysaccharide thickener in the oil-in-water type emulsified seasoning of the present invention is 0.3 to 1.5% by mass, preferably 0.35 to 1.2% by mass, more preferably 0.4. It is -1.0% by mass, most preferably 0.5-0.8% by mass. When the content of the polysaccharide thickener is in the above range, the oil-in-water type emulsified seasoning of the present invention is excellent in the suppression of flavor and container adhesion.
［オクテニルコハク酸処理澱粉混合物］
本発明の水中油型乳化調味料に配合するオクテニルコハク酸処理澱粉混合物は、１０質量％水溶液の２０℃における粘度が４０ｍＰａ・ｓ未満である第１のオクテニルコハク酸処理澱粉と、１０質量％水溶液の２０℃における粘度が４０ｍＰａ・ｓ以上である第２のオクテニルコハク酸処理澱粉とを含むオクテニルコハク酸処理澱粉混合物を含む。
第１のオクテニルコハク酸処理澱粉の粘度は、１０質量％水溶液（２０℃）において、好ましくは１．０～３５ｍＰａ・ｓ、さらに好ましくは３．０～３２ｍＰａ・ｓ、最も好ましくは１０．０～３０ｍＰａ・ｓである。
第２のオクテニルコハク酸処理澱粉の粘度は、１０質量％水溶液（２０℃）において、好ましくは４０～４０００ｍＰａ・ｓ、さらに好ましくは４０～８００ｍＰａ・ｓ、最も好ましくは４５～１５０ｍＰａ・ｓである。 [Octenylsuccinic acid-treated starch mixture]
The octenyl succinic acid-treated starch mixture added to the oil-in-water emulsified seasoning of the present invention comprises a first octenyl succinic acid-treated starch having a viscosity of less than 40 mPa · s at 20 ° C. of a 10 mass% aqueous solution and 20 of a 10 mass% aqueous solution. And an octenyl succinic acid-treated starch mixture containing a second octenyl succinic acid-treated starch having a viscosity of 40 mPa · s or more.
The viscosity of the first octenyl succinic acid-treated starch in a 10% by mass aqueous solution (20 ° C.) is preferably 1.0 to 35 mPa · s, more preferably 3.0 to 32 mPa · s, and most preferably 10.0 to 30 mPas.・ S.
The viscosity of the second octenyl succinic acid-treated starch in a 10% by mass aqueous solution (20 ° C.) is preferably 40 to 4000 mPa · s, more preferably 40 to 800 mPa · s, and most preferably 45 to 150 mPa · s.
本発明の水中油型乳化調味料に配合するオクテニルコハク酸処理澱粉混合物は、１０質量％水溶液の２０℃における粘度が４０ｍＰａ・ｓ未満である第１のオクテニルコハク酸処理澱粉と、１０質量％水溶液の２０℃における粘度が４０ｍＰａ・ｓ以上である第２のオクテニルコハク酸処理澱粉とを含むオクテニルコハク酸処理澱粉混合物を含む。
第１のオクテニルコハク酸処理澱粉の粘度は、１０質量％水溶液（２０℃）において、好ましくは１．０～３５ｍＰａ・ｓ、さらに好ましくは３．０～３２ｍＰａ・ｓ、最も好ましくは１０．０～３０ｍＰａ・ｓである。
第２のオクテニルコハク酸処理澱粉の粘度は、１０質量％水溶液（２０℃）において、好ましくは４０～４０００ｍＰａ・ｓ、さらに好ましくは４０～８００ｍＰａ・ｓ、最も好ましくは４５～１５０ｍＰａ・ｓである。 [Octenylsuccinic acid-treated starch mixture]
The octenyl succinic acid-treated starch mixture added to the oil-in-water emulsified seasoning of the present invention comprises a first octenyl succinic acid-treated starch having a viscosity of less than 40 mPa · s at 20 ° C. of a 10 mass% aqueous solution and 20 of a 10 mass% aqueous solution. And an octenyl succinic acid-treated starch mixture containing a second octenyl succinic acid-treated starch having a viscosity of 40 mPa · s or more.
The viscosity of the first octenyl succinic acid-treated starch in a 10% by mass aqueous solution (20 ° C.) is preferably 1.0 to 35 mPa · s, more preferably 3.0 to 32 mPa · s, and most preferably 10.0 to 30 mPas.・ S.
The viscosity of the second octenyl succinic acid-treated starch in a 10% by mass aqueous solution (20 ° C.) is preferably 40 to 4000 mPa · s, more preferably 40 to 800 mPa · s, and most preferably 45 to 150 mPa · s.
第１のオクテニルコハク酸処理澱粉の含有量は、オクテニルコハク酸処理澱粉混合物の全体に対して２５～６０質量％であり、好ましくは２６～５５質量％、さらに好ましくは２７～５０質量％、さらにより好ましくは２８～４５質量％、最も好ましくは３０～４０質量％である。本発明の水中油型乳化調味料は、オクテニルコハク酸処理澱粉混合物全体に対する第１のオクテニルコハク酸処理澱粉の含有慮が上記の範囲にあると、容器付着性の抑制に優れたものになる。
The content of the first octenylsuccinic acid-treated starch is 25 to 60% by mass, preferably 26 to 55% by mass, more preferably 27 to 50% by mass, still more preferably with respect to the entire octenylsuccinic acid-treated starch mixture. Is 28 to 45% by weight, most preferably 30 to 40% by weight. The oil-in-water type emulsified seasoning of the present invention is excellent in container adhesion suppression if the content of the first octenyl succinic acid-treated starch with respect to the entire octenyl succinic acid-treated starch mixture is in the above range.
本発明の水中油型乳化調味料中のオクテニルコハク酸処理澱粉混合物の含有量は、１．５～４．０質量％であり、好ましくは１．６～３．５質量％、より好ましくは１．８～２．０質量％、最も好ましくは２．０～２．５質量％である。本発明の水中油型乳化調味料は、オクテニルコハク酸処理澱粉混合物の含有量が上記の範囲にあると、乳化安定性と保形性に優れる。
The content of the octenyl succinic acid-treated starch mixture in the oil-in-water type emulsified seasoning of the present invention is 1.5 to 4.0% by mass, preferably 1.6 to 3.5% by mass, more preferably 1. It is 8 to 2.0% by mass, and most preferably 2.0 to 2.5% by mass. The oil-in-water type emulsified seasoning of the present invention is excellent in the emulsion stability and the shape retention property when the content of the octenyl succinic acid-treated starch mixture is in the above range.
オクテニルコハク酸処理澱粉としては、粘度が上記の要件を満たせば特に限定されないが、植物由来の澱粉（馬鈴薯澱粉、タピオカ澱粉、コーンスターチ、ワキシーコーンスターチ等）、又は、これらの加水分解物を、オクテニルコハク酸でエステル化したものを好ましく使用できる。エステル化を経て得られたオクテニルコハク酸処理澱粉としては、例えば、オクテニルコハク酸における一方のカルボン酸基と、澱粉又はその加水分解物とがエステルを構成しているものが挙げられる。かかるエステルを有するオクテニルコハク酸処理澱粉において、オクテニルコハク酸における、エステルを構成していない他方のカルボン酸基は遊離であってもよく、ナトリウム、カリウム、アンモニア、又はアミン類等の塩を構成していてもよい。本発明の効果を奏しやすいという観点から、オクテニルコハク酸処理澱粉において、オクテニルコハク酸における、エステルを構成していない他方のカルボン酸基はナトリウムの塩を構成しているもの（つまり、オクテニルコハク酸澱粉ナトリウム）が好ましい。第１のオクテニルコハク酸処理澱粉と、第２のオクテニルコハク酸処理澱粉の原料となる澱粉は、同種の澱粉であってもよいが、異なる種類の澱粉であってもよい。
The octenylsuccinic acid-treated starch is not particularly limited as long as the viscosity satisfies the above-mentioned requirements, but plant-derived starches (such as potato starch, tapioca starch, corn starch, waxy corn starch, etc.) or hydrolysates thereof are treated with octenyl succinic acid Esterified ones can be preferably used. Examples of the octenyl succinic acid-treated starch obtained through esterification include those in which one carboxylic acid group in octenyl succinic acid and starch or a hydrolyzate thereof constitute an ester. In an octenyl succinic acid-treated starch having such an ester, the other carboxylic acid group in the octenyl succinic acid which does not constitute an ester may be free, and constitutes a salt such as sodium, potassium, ammonia or amines. It is also good. From the viewpoint of easily achieving the effects of the present invention, in octenyl succinic acid-treated starch, the other carboxylic acid group which does not constitute an ester in octenyl succinic acid constitutes a salt of sodium (that is, sodium octenyl succinic acid) Is preferred. The starch used as the raw material of the first octenyl succinic acid treated starch and the second octenyl succinic acid treated starch may be the same type of starch but may be different types of starch.
第１及び第２のオクテニルコハク酸処理澱粉の粘度を調整する方法としては、上記の澱粉（又は上記の澱粉の加水分解物）をオクテニルコハク酸によってエステル化したオクテニルコハク酸処理澱粉に対して、塩酸、硫酸等による酸分解や、アミラーゼによる酵素分解等の処理をする方法が挙げられる。また、第１及び第２のオクテニルコハク酸処理澱粉は、上記の第１又は第２のオクテニルコハク酸処理澱粉の粘度の範囲内にある澱粉を２種以上組み合わせて、粘度を調整したものであってもよい。
As a method of adjusting the viscosity of the first and second octenyl succinic acid-treated starches, hydrochloric acid and sulfuric acid are used for octenyl succinic acid-treated starch obtained by esterifying the above-mentioned starch (or the above-mentioned starch hydrolyzate) with octenyl succinic acid. Examples of the method include acid decomposition with an acid, enzyme decomposition with amylase, and the like. The first and second octenylsuccinic acid-treated starches may be prepared by combining two or more types of starches within the viscosity range of the first or second octenylsuccinic acid-treated starches to adjust the viscosity. Good.
第１及び第２のオクテニルコハク酸処理澱粉の粘度は、１０質量％溶液を２０℃の温度に保温し、ＢＭ型粘度計により、ローターＮｏ．１を用いて、６０ｒｐｍ（５００ｍＰａ・ｓを超える場合は６ｒｐｍ）で回転させ、２回転時の値を測定する。
The viscosity of the first and second octenylsuccinic acid-treated starches was determined by keeping a 10% by mass solution at a temperature of 20 ° C. Using 1 and rotating at 60 rpm (6 rpm if more than 500 mPa · s), measure the value at 2 rotations.
第１のオクテニルコハク酸処理澱粉としては、商品名「エマルスター５００Ａ」松谷化学工業（株）製）、商品名「ピュリティーガム２０００」（イングレディオン・ジャパン（株）製）等の市販品を使用してもよい。
第２のオクテニルコハク酸処理澱粉としては、商品名「エヌクリーマー４６」（イングレディオン・ジャパン（株）製）、商品名「トレコメックストウェルブ０２」（王子コーンスターチ（株）製）等の市販品を使用してもよい。 As the first octenyl succinic acid-treated starch, commercially available products such as trade name "Emulster 500A" manufactured by Matsutani Chemical Industry Co., Ltd., trade name "Purity Gum 2000" (manufactured by Ingledion Japan Co., Ltd.) are used. May be
As the second octenylsuccinic acid-treated starch, commercially available products such as trade name "ENKLEMER 46" (manufactured by Ingledion Japan Co., Ltd.) and trade name "TORECOMEX TOWELV 02" (manufactured by Oji Cornstarch Co., Ltd.) are used. You may
第２のオクテニルコハク酸処理澱粉としては、商品名「エヌクリーマー４６」（イングレディオン・ジャパン（株）製）、商品名「トレコメックストウェルブ０２」（王子コーンスターチ（株）製）等の市販品を使用してもよい。 As the first octenyl succinic acid-treated starch, commercially available products such as trade name "Emulster 500A" manufactured by Matsutani Chemical Industry Co., Ltd., trade name "Purity Gum 2000" (manufactured by Ingledion Japan Co., Ltd.) are used. May be
As the second octenylsuccinic acid-treated starch, commercially available products such as trade name "ENKLEMER 46" (manufactured by Ingledion Japan Co., Ltd.) and trade name "TORECOMEX TOWELV 02" (manufactured by Oji Cornstarch Co., Ltd.) are used. You may
本発明の水中油型乳化調味料のオクテニルコハク酸処理澱粉混合物の含有量は、「食品、添加物等の規格基準（食品衛生法）」に記載の「オクテニルコハク酸デンプンナトリウム 純度試験（１）（２）」を準用することによって特定する。
The content of the octenyl succinic acid-treated starch mixture of the oil-in-water-type emulsified seasoning of the present invention is the "sodium starch octenyl succinate purity test (1) (2)" described in "standards of food, additives, etc. (food hygiene method)". It applies by applying mutatis mutandis.
［水分］
本発明の水中油型乳化調味料中の水の含有量（水分）は、好ましくは２２～５０質量％、より好ましくは２２～４０質量％、最も好ましくは２６～３８質量％である。本発明の水中油型乳化調味料の水分は、シャーレにサンプルを１０ｇ採取し、１０５℃で４時間加熱後の重量を測定し、測定前後の重量の差から算出する。 [moisture]
The water content (water content) in the oil-in-water type emulsified seasoning of the present invention is preferably 22 to 50% by mass, more preferably 22 to 40% by mass, and most preferably 26 to 38% by mass. 10 g of a sample is collected in a petri dish, the water after heating at 105 ° C. for 4 hours is measured, and the water content of the oil-in-water type emulsified seasoning of the present invention is calculated from the difference in weight before and after the measurement.
本発明の水中油型乳化調味料中の水の含有量（水分）は、好ましくは２２～５０質量％、より好ましくは２２～４０質量％、最も好ましくは２６～３８質量％である。本発明の水中油型乳化調味料の水分は、シャーレにサンプルを１０ｇ採取し、１０５℃で４時間加熱後の重量を測定し、測定前後の重量の差から算出する。 [moisture]
The water content (water content) in the oil-in-water type emulsified seasoning of the present invention is preferably 22 to 50% by mass, more preferably 22 to 40% by mass, and most preferably 26 to 38% by mass. 10 g of a sample is collected in a petri dish, the water after heating at 105 ° C. for 4 hours is measured, and the water content of the oil-in-water type emulsified seasoning of the present invention is calculated from the difference in weight before and after the measurement.
［その他原料］
本発明の水中油型乳化調味料は、ディップソース、マヨネーズ等に通常に用いられる原料を配合してもよい。そのような原料としては、例えば、食塩、食酢、果汁、酸味料、うま味調味料、たんぱく加水分解物、糖類、甘味料、エキス類、乳類、香辛料類、酸化防止剤、具材（キザミ野菜、すりおろし野菜等）等を使用してもよい。 [Other raw materials]
The oil-in-water-type emulsified seasoning of the present invention may be blended with materials commonly used in dip sauces, mayonnaise and the like. As such raw materials, for example, salt, vinegar, fruit juice, acidulant, umami seasoning, protein hydrolysate, saccharides, sweeteners, extracts, milks, spices, antioxidants, ingredients (leather vegetables) Grated vegetables etc.) may be used.
本発明の水中油型乳化調味料は、ディップソース、マヨネーズ等に通常に用いられる原料を配合してもよい。そのような原料としては、例えば、食塩、食酢、果汁、酸味料、うま味調味料、たんぱく加水分解物、糖類、甘味料、エキス類、乳類、香辛料類、酸化防止剤、具材（キザミ野菜、すりおろし野菜等）等を使用してもよい。 [Other raw materials]
The oil-in-water-type emulsified seasoning of the present invention may be blended with materials commonly used in dip sauces, mayonnaise and the like. As such raw materials, for example, salt, vinegar, fruit juice, acidulant, umami seasoning, protein hydrolysate, saccharides, sweeteners, extracts, milks, spices, antioxidants, ingredients (leather vegetables) Grated vegetables etc.) may be used.
本発明の水中油型乳化調味料は、プラスチック製のチューブ状容器に充填されることが好ましい。プラスチック製のチューブ状容器の素材としては、ポリエチレン、ポリプロピレン、エチレン性酢酸ビニル、エチレン・ビニルアルコール共重合体、ポリエチレンテレフタレート等の熱可塑性プラスチックの１種又は２種以上を混合した素材や、ポリエチレンを主とする層と、酸素バリア性樹脂の層とを有する多層構造の素材が使用できる。そして、前記のプラスチック素材をチューブ状容器に中空成形したものを使用できる。
The oil-in-water type emulsified seasoning of the present invention is preferably filled in a plastic tube-like container. Materials for tube-shaped containers made of plastic include polyethylene, polypropylene, ethylenic vinyl acetate, ethylene / vinyl alcohol copolymer, polyethylene terephthalate, and other thermoplastic materials such as polyethylene, polypropylene, etc. A multi-layered material having a main layer and an oxygen barrier resin layer can be used. And what hollow-molded the said plastic raw material in the tube-like container can be used.
（製造方法）
本発明の水中油型乳化調味料の製造方法は、増粘多糖類、及びオクテニルコハク酸処理澱粉混合物を含有する水相部と、油相部（油脂）とを乳化する工程を有することを特徴とする。
以下、本発明の水中油型乳化調味料の製造方法の具体例について説明する。本発明の水中油型乳化調味料を製造するには、まず油脂以外の各種原材料を、加温可能な攪拌槽に投入し、この撹拌槽を加熱しながら攪拌を行い各種原材料を混合して水相部を調製する。加熱攪拌は原材料の均一な分散、溶解、および殺菌を目的として必要に応じて行う、これを達成できれば特に条件に制限はない。加熱攪拌は加圧、減圧、常圧下で可能であり、通常は常圧下で行われる。加熱温度に特に制限はなく原材料の溶解及び殺菌がなされれば良く、通常は４０～９５℃であり、好ましくは６０℃～９５℃で行われる。加熱は必要でなければ実施しなくてもよい。
攪拌は原料の均一な分散等がなされる条件であれば良く、プロペラ、ホモミキサー、ブレンダー、ディスパー、パドルミキサー、コロイドミル、連続ミキサー、スタティックミキサー、超音波等の撹拌機または方法を用いることができ、回転数、攪拌時間は原材料が均一に分散される条件であれば特に制限はない。水相部を加熱した場合は、加熱後に水相部を常温程度まで冷却する。
次に、前記水相部に油相部（油脂）を合わせて乳化を行なう。乳化は、通常は減圧下で行い、プロペラ、ホモミキサー、ブレンダー、ディスパー、パドルミキサー、コロイドミル、連続ミキサー、スタティックミキサー等を用いて乳化を行うことにより水中油型乳化調味料が得られる。 (Production method)
The method for producing an oil-in-water type emulsified seasoning according to the present invention comprises the step of emulsifying an aqueous phase containing a polysaccharide thickener and an octenyl succinic acid-treated starch mixture, and an oil phase (oil and fat). Do.
Hereinafter, the specific example of the manufacturing method of the oil-in-water type emulsion seasoning of this invention is demonstrated. In order to produce the oil-in-water type emulsified seasoning of the present invention, first, various raw materials other than fats and oils are put into a heatable stirring tank, and while stirring this stirring tank, stirring is performed to mix various raw materials. Prepare the phase part. Heating and stirring may be performed as needed for the purpose of uniform dispersion, dissolution, and sterilization of the raw materials, as long as this can be achieved, the conditions are not particularly limited. Heating and stirring can be performed under pressure, reduced pressure, or normal pressure, and usually performed under normal pressure. The heating temperature is not particularly limited as long as the raw materials are dissolved and sterilized, and the temperature is usually 40 to 95 ° C., preferably 60 ° C. to 95 ° C. Heating may not be performed if it is not necessary.
Stirring may be any condition that allows uniform dispersion of the raw material, and a propeller or a homomixer, a blender, a disperser, a paddle mixer, a colloid mill, a continuous mixer, a static mixer, a stirrer such as an ultrasonic wave or a stirrer may be used. The rotational speed and the stirring time are not particularly limited as long as the raw materials are uniformly dispersed. When the aqueous phase is heated, the aqueous phase is cooled to about normal temperature after heating.
Next, the oil phase portion (fat and oil) is combined with the water phase portion to emulsify. The emulsification is generally carried out under reduced pressure, and emulsification is carried out using a propeller, homomixer, blender, disper, paddle mixer, colloid mill, continuous mixer, static mixer or the like to obtain an oil-in-water emulsified seasoning.
本発明の水中油型乳化調味料の製造方法は、増粘多糖類、及びオクテニルコハク酸処理澱粉混合物を含有する水相部と、油相部（油脂）とを乳化する工程を有することを特徴とする。
以下、本発明の水中油型乳化調味料の製造方法の具体例について説明する。本発明の水中油型乳化調味料を製造するには、まず油脂以外の各種原材料を、加温可能な攪拌槽に投入し、この撹拌槽を加熱しながら攪拌を行い各種原材料を混合して水相部を調製する。加熱攪拌は原材料の均一な分散、溶解、および殺菌を目的として必要に応じて行う、これを達成できれば特に条件に制限はない。加熱攪拌は加圧、減圧、常圧下で可能であり、通常は常圧下で行われる。加熱温度に特に制限はなく原材料の溶解及び殺菌がなされれば良く、通常は４０～９５℃であり、好ましくは６０℃～９５℃で行われる。加熱は必要でなければ実施しなくてもよい。
攪拌は原料の均一な分散等がなされる条件であれば良く、プロペラ、ホモミキサー、ブレンダー、ディスパー、パドルミキサー、コロイドミル、連続ミキサー、スタティックミキサー、超音波等の撹拌機または方法を用いることができ、回転数、攪拌時間は原材料が均一に分散される条件であれば特に制限はない。水相部を加熱した場合は、加熱後に水相部を常温程度まで冷却する。
次に、前記水相部に油相部（油脂）を合わせて乳化を行なう。乳化は、通常は減圧下で行い、プロペラ、ホモミキサー、ブレンダー、ディスパー、パドルミキサー、コロイドミル、連続ミキサー、スタティックミキサー等を用いて乳化を行うことにより水中油型乳化調味料が得られる。 (Production method)
The method for producing an oil-in-water type emulsified seasoning according to the present invention comprises the step of emulsifying an aqueous phase containing a polysaccharide thickener and an octenyl succinic acid-treated starch mixture, and an oil phase (oil and fat). Do.
Hereinafter, the specific example of the manufacturing method of the oil-in-water type emulsion seasoning of this invention is demonstrated. In order to produce the oil-in-water type emulsified seasoning of the present invention, first, various raw materials other than fats and oils are put into a heatable stirring tank, and while stirring this stirring tank, stirring is performed to mix various raw materials. Prepare the phase part. Heating and stirring may be performed as needed for the purpose of uniform dispersion, dissolution, and sterilization of the raw materials, as long as this can be achieved, the conditions are not particularly limited. Heating and stirring can be performed under pressure, reduced pressure, or normal pressure, and usually performed under normal pressure. The heating temperature is not particularly limited as long as the raw materials are dissolved and sterilized, and the temperature is usually 40 to 95 ° C., preferably 60 ° C. to 95 ° C. Heating may not be performed if it is not necessary.
Stirring may be any condition that allows uniform dispersion of the raw material, and a propeller or a homomixer, a blender, a disperser, a paddle mixer, a colloid mill, a continuous mixer, a static mixer, a stirrer such as an ultrasonic wave or a stirrer may be used. The rotational speed and the stirring time are not particularly limited as long as the raw materials are uniformly dispersed. When the aqueous phase is heated, the aqueous phase is cooled to about normal temperature after heating.
Next, the oil phase portion (fat and oil) is combined with the water phase portion to emulsify. The emulsification is generally carried out under reduced pressure, and emulsification is carried out using a propeller, homomixer, blender, disper, paddle mixer, colloid mill, continuous mixer, static mixer or the like to obtain an oil-in-water emulsified seasoning.
以下、実施例により本発明をさらに詳しく説明するが、本発明はこれらに限定されるものではない。
Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited thereto.
［水中油型乳化調味料（マヨネーズタイプ）の製造－１］
表１～３に示す配合に従って、本発明の水中油型乳化調味料（マヨネーズタイプ）を製造した。具体的には、油脂以外の原料を攪拌機付きの容器に投入し、パドルミキサーを用いて１００ｒｐｍで攪拌しながら常温で１０分間攪拌し、水相部を調整した。次いで、前記水相部に油脂を加え、減圧下でパドルミキサーの１００ｒｐｍとホモミキサーの５５００ｒｐｍを併用して２０分間乳化して、マヨネーズタイプの水中油型乳化調味料（実施例１～１１、比較例１～４）を得た。 [Production of oil-in-water emulsified seasoning (mayonnaise type) -1]
The oil-in-water type emulsified seasoning (mayonnaise type) of the present invention was produced according to the formulations shown in Tables 1 to 3. Specifically, raw materials other than fats and oils were put into a container equipped with a stirrer, and stirred at normal temperature for 10 minutes while stirring at 100 rpm using a paddle mixer to adjust the water phase. Next, fats and oils are added to the aqueous phase and emulsified for 20 minutes under reduced pressure using a paddle mixer at 100 rpm and a homomixer at 5500 rpm for 20 minutes to compare mayonnaise-type oil-in-water emulsified seasonings (Examples 1 to 11, comparison Examples 1 to 4) were obtained.
表１～３に示す配合に従って、本発明の水中油型乳化調味料（マヨネーズタイプ）を製造した。具体的には、油脂以外の原料を攪拌機付きの容器に投入し、パドルミキサーを用いて１００ｒｐｍで攪拌しながら常温で１０分間攪拌し、水相部を調整した。次いで、前記水相部に油脂を加え、減圧下でパドルミキサーの１００ｒｐｍとホモミキサーの５５００ｒｐｍを併用して２０分間乳化して、マヨネーズタイプの水中油型乳化調味料（実施例１～１１、比較例１～４）を得た。 [Production of oil-in-water emulsified seasoning (mayonnaise type) -1]
The oil-in-water type emulsified seasoning (mayonnaise type) of the present invention was produced according to the formulations shown in Tables 1 to 3. Specifically, raw materials other than fats and oils were put into a container equipped with a stirrer, and stirred at normal temperature for 10 minutes while stirring at 100 rpm using a paddle mixer to adjust the water phase. Next, fats and oils are added to the aqueous phase and emulsified for 20 minutes under reduced pressure using a paddle mixer at 100 rpm and a homomixer at 5500 rpm for 20 minutes to compare mayonnaise-type oil-in-water emulsified seasonings (Examples 1 to 11, comparison Examples 1 to 4) were obtained.
前記水中油型乳化調味料の水分、酸度、及び粘度は、上記の測定法にしたがって測定した。また、付着性（容器付着性の評価とは異なる）は、前記水中油型乳化調味料を２０℃まで冷却した後、直径４０ｍｍ、高さ１５ｍｍの容器に１５ｍｍの高さまで充填し、直線運動により物質の圧縮応力を測定することが可能な装置（ＲＥ－３３００５ ＲＨＥＯＮＥＲ（ＹＡＭＡＤＥＮ製））により、直径２０ｍｍ、高さ８ｍｍの樹脂製プランジャーを用いて、圧縮速度１０ｍｍ/ｓｅｃ、クリアランス５ｍｍで１回圧縮により測定した。測定結果を表１～３に示す。
The water content, acidity and viscosity of the oil-in-water emulsified seasoning were measured according to the above-mentioned measurement method. For adhesion (different from evaluation of adhesion to containers), after the oil-in-water type emulsified seasoning is cooled to 20 ° C, it is filled to a height of 15 mm in a container with a diameter of 40 mm and a height of 15 mm. Using a device (RE-33005 RHEONER (manufactured by YAMADEN)) capable of measuring the compressive stress of a substance, using a resin plunger with a diameter of 20 mm and a height of 8 mm, once at a compression speed of 10 mm / sec and a clearance of 5 mm. Measured by compression. The measurement results are shown in Tables 1 to 3.
表１～３に記載の各油脂の詳細は下記のとおりである。
油脂Ａ：菜種油（商品名「日清キャノーラ油」、日清オイリオグループ（株）製）
油脂Ｂ：オリーブ油（商品名「ＢＯＳＣＯエキストラバージンオリーブオイル」、日清オイリオグループ（株）製）
油脂Ｃ：中鎖脂肪酸トリグリセリド（商品名「ＯＤＯ」、構成脂肪酸：ｎ－オクタン酸／ｎ－デカン酸＝３／１（ｎ－オクタン酸７５質量％、ｎ－デカン酸２５質量％）、日清オイリオグループ（株）製） The details of the respective fats and oils described in Tables 1 to 3 are as follows.
Fats and oils A: Rapeseed oil (brand name "Nisshin Canola Oil", made by Nisshin Oillio Group Ltd.)
Fat B: olive oil (trade name "BOSCO extra virgin olive oil", manufactured by Nisshin Oillio Group Ltd.)
Fats and oils C: Medium-chain fatty acid triglyceride (trade name "ODO", constituent fatty acids: n-octanoic acid / n-decanoic acid = 3/1 (75% by mass of n-octanoic acid, 25% by mass of n-decanoic acid) Oilio Group (made by)
油脂Ａ：菜種油（商品名「日清キャノーラ油」、日清オイリオグループ（株）製）
油脂Ｂ：オリーブ油（商品名「ＢＯＳＣＯエキストラバージンオリーブオイル」、日清オイリオグループ（株）製）
油脂Ｃ：中鎖脂肪酸トリグリセリド（商品名「ＯＤＯ」、構成脂肪酸：ｎ－オクタン酸／ｎ－デカン酸＝３／１（ｎ－オクタン酸７５質量％、ｎ－デカン酸２５質量％）、日清オイリオグループ（株）製） The details of the respective fats and oils described in Tables 1 to 3 are as follows.
Fats and oils A: Rapeseed oil (brand name "Nisshin Canola Oil", made by Nisshin Oillio Group Ltd.)
Fat B: olive oil (trade name "BOSCO extra virgin olive oil", manufactured by Nisshin Oillio Group Ltd.)
Fats and oils C: Medium-chain fatty acid triglyceride (trade name "ODO", constituent fatty acids: n-octanoic acid / n-decanoic acid = 3/1 (75% by mass of n-octanoic acid, 25% by mass of n-decanoic acid) Oilio Group (made by)
表１～３に記載の各オクテニルコハク酸処理澱粉の詳細は下記のとおりである。各種のオクテニルコハク酸処理澱粉の粘度は、上記の測定法にしたがって測定した。なお、オクテニルコハク酸澱粉ナトリウムＡ及びＢが「第１のオクテニルコハク酸処理澱粉」に相当し、オクテニルコハク酸澱粉ナトリウムＣ及びＤが「第２のオクテニルコハク酸処理澱粉」に相当する。
オクテニルコハク酸澱粉ナトリウムＡ（粘度１３ｍＰａ・ｓ、商品名「エマルスター５００Ａ」、松谷化学工業（株）製）
オクテニルコハク酸澱粉ナトリウムＢ（粘度２９ｍＰａ・ｓ、商品名「ピュリティーガム２０００」、イングレディオン・ジャパン（株）製）
オクテニルコハク酸澱粉ナトリウムＣ（粘度５４ｍＰａ・ｓ、商品名「エヌクリーマー４６」、イングレディオン・ジャパン（株）製）
オクテニルコハク酸澱粉ナトリウムＤ（粘度７７５ｍＰａ・ｓ、商品名「トレコメックストウェルブ０２」、王子コーンスターチ（株）製） The details of each octenyl succinic acid-treated starch described in Tables 1 to 3 are as follows. The viscosities of various octenylsuccinic acid-treated starches were measured according to the above-mentioned measurement method. In addition, octenyl succinic-acid starch sodium A and B correspond to "the 1st octenyl succinic-acid processing starch", and octenyl succinic-acid sodium starch C and D correspond to the "2nd octenyl succinic-acid processing starch".
Octenyl succinic acid sodium sodium (viscosity 13 mPa · s, trade name "Emulster 500A", manufactured by Matsutani Chemical Industry Co., Ltd.)
Octenylsuccinic acid sodium sodium salt B (viscosity 29 mPa · s, trade name “Purity Gum 2000”, manufactured by Ingledion Japan Ltd.)
Octenyl sodium succinic acid sodium salt C (viscosity 54 mPa · s, trade name "Enucleer 46", manufactured by Ingledion Japan Co., Ltd.)
Octenylsuccinic acid sodium starch D (viscosity 775 mPa · s, trade name "Torecomex Twelve 02, made by Oji Cornstarch Co., Ltd.)
オクテニルコハク酸澱粉ナトリウムＡ（粘度１３ｍＰａ・ｓ、商品名「エマルスター５００Ａ」、松谷化学工業（株）製）
オクテニルコハク酸澱粉ナトリウムＢ（粘度２９ｍＰａ・ｓ、商品名「ピュリティーガム２０００」、イングレディオン・ジャパン（株）製）
オクテニルコハク酸澱粉ナトリウムＣ（粘度５４ｍＰａ・ｓ、商品名「エヌクリーマー４６」、イングレディオン・ジャパン（株）製）
オクテニルコハク酸澱粉ナトリウムＤ（粘度７７５ｍＰａ・ｓ、商品名「トレコメックストウェルブ０２」、王子コーンスターチ（株）製） The details of each octenyl succinic acid-treated starch described in Tables 1 to 3 are as follows. The viscosities of various octenylsuccinic acid-treated starches were measured according to the above-mentioned measurement method. In addition, octenyl succinic-acid starch sodium A and B correspond to "the 1st octenyl succinic-acid processing starch", and octenyl succinic-acid sodium starch C and D correspond to the "2nd octenyl succinic-acid processing starch".
Octenyl succinic acid sodium sodium (viscosity 13 mPa · s, trade name "Emulster 500A", manufactured by Matsutani Chemical Industry Co., Ltd.)
Octenylsuccinic acid sodium sodium salt B (viscosity 29 mPa · s, trade name “Purity Gum 2000”, manufactured by Ingledion Japan Ltd.)
Octenyl sodium succinic acid sodium salt C (viscosity 54 mPa · s, trade name "Enucleer 46", manufactured by Ingledion Japan Co., Ltd.)
Octenylsuccinic acid sodium starch D (viscosity 775 mPa · s, trade name "Torecomex Twelve 02, made by Oji Cornstarch Co., Ltd.)
表１～３に記載の各増粘多糖類の詳細は下記のとおりである。
増粘多糖類Ａ：キサンタンガム（商品名「エコーガムＦ」、ＤＳＰ五協フード＆ケミカル（株）製）
増粘多糖類Ｂ：タマリンドガム（商品名「グリロイド３Ｓ」、ＤＳＰ五協フード＆ケミカル（株）製） The details of each thickening polysaccharide described in Tables 1 to 3 are as follows.
Thickening polysaccharide A: Xanthan gum (trade name "Echo Gum F", DSP Gokyo Food & Chemical Co., Ltd.)
Thickening polysaccharide B: Tamarind gum (brand name "Glyroid 3S", DSP Gokyo Food & Chemical Co., Ltd. product)
増粘多糖類Ａ：キサンタンガム（商品名「エコーガムＦ」、ＤＳＰ五協フード＆ケミカル（株）製）
増粘多糖類Ｂ：タマリンドガム（商品名「グリロイド３Ｓ」、ＤＳＰ五協フード＆ケミカル（株）製） The details of each thickening polysaccharide described in Tables 1 to 3 are as follows.
Thickening polysaccharide A: Xanthan gum (trade name "Echo Gum F", DSP Gokyo Food & Chemical Co., Ltd.)
Thickening polysaccharide B: Tamarind gum (brand name "Glyroid 3S", DSP Gokyo Food & Chemical Co., Ltd. product)
表１～３中、「オクテニルコハク酸処理澱粉Ａ又はＢの割合」とは、「オクテニルコハク酸処理澱粉混合物の量」に占めるオクテニルコハク酸澱粉Ａ又はＢの割合（質量％）である。また、表１～３中、「酸度」とは、酢酸換算酸度を指す。
In Tables 1 to 3, “proportion of octenyl succinic acid-treated starch A or B” is a proportion (% by mass) of octenyl succinic acid starch A or B in “the amount of octenyl succinic acid-treated starch mixture”. In Tables 1 to 3, "acidity" refers to acidity in terms of acetic acid.
［容器付着性の評価］
容器付着性の評価は以下のように行った。すなわち、上記で製造した水中油型乳化調味料（実施例１～１１、比較例１～４）を、容量２２０ｍＬの自立型のプラスチック製チューブ容器（商品名：ＭＳＢ－Ｍ２００、キョーラク（株）製）に１００ｇ注入し、十分にタッピングして、壁面に付着した水中油型乳化調味料を容器下部に落とし、また、容器下部に空間の無い状態にした（図１参照）。次に充填したプラスチック製チューブ容器の重量（Ａ）を測定し、その後、容器の上下を逆にして、室温で１５時間静置した（図２参照）。
次に、倒立したプラスチック製チューブ容器の下端から上方向に１２ｃｍの部分を、ハサミで水平に切断し、切断したプラスチック製チューブ容器の下部分の重量（Ｂ）を測定した。そして、下記の式により自重で落下した水中油型乳化調味料の割合を求めた。
・落下した水中油型乳化調味料の割合（％） ＝ Ｂ／Ａ×１００
したがって、落下した水中油型乳化調味料の割合が大きいほど、容器付着性が低く、水中油型乳化調味料が容器内で移動しやすいことが分かる。
次に、落下した水中油型乳化調味料の割合（％）から下記の評価基準に従って評価した。評価結果を表４に示す。
（評価基準）
９１～１００％：◎（非常に良好）
７６～９０％ ：○（良好）
０～７５％ ：×（不良） [Evaluation of container adhesion]
The adhesion of the container was evaluated as follows. That is, the oil-in-water-type emulsified seasoning (Examples 1 to 11, Comparative Examples 1 to 4) manufactured above was divided into a 220 mL free-standing plastic tube container (trade name: MSB-M200, manufactured by Kyorak Co., Ltd.) 100 g) was poured into the container, and sufficient tapping was carried out to drop the oil-in-water type emulsified seasoning adhering to the wall surface to the lower part of the container, and to leave no space in the lower part of the container (see FIG. 1). Next, the weight (A) of the filled plastic tube container was measured, and then the container was turned upside down and allowed to stand at room temperature for 15 hours (see FIG. 2).
Next, a portion of 12 cm upward from the lower end of the inverted plastic tube container was horizontally cut with scissors, and the weight (B) of the lower portion of the cut plastic tube container was measured. And the ratio of the oil-in-water type emulsion seasoning which fell by dead weight with the following formula was calculated.
・ Percentage of dropped oil-in-water emulsified seasoning (%) = B / A × 100
Therefore, it is understood that the larger the ratio of the dropped oil-in-water emulsified seasoning, the lower the adhesion to the container, and the easier the movement of the oil-in-water emulsified seasoning in the container.
Next, the ratio (%) of the dropped oil-in-water emulsified seasoning was evaluated according to the following evaluation criteria. The evaluation results are shown in Table 4.
(Evaluation criteria)
91 to 100%: ◎ (very good)
76 to 90%: ○ (good)
0 to 75%: x (defect)
容器付着性の評価は以下のように行った。すなわち、上記で製造した水中油型乳化調味料（実施例１～１１、比較例１～４）を、容量２２０ｍＬの自立型のプラスチック製チューブ容器（商品名：ＭＳＢ－Ｍ２００、キョーラク（株）製）に１００ｇ注入し、十分にタッピングして、壁面に付着した水中油型乳化調味料を容器下部に落とし、また、容器下部に空間の無い状態にした（図１参照）。次に充填したプラスチック製チューブ容器の重量（Ａ）を測定し、その後、容器の上下を逆にして、室温で１５時間静置した（図２参照）。
次に、倒立したプラスチック製チューブ容器の下端から上方向に１２ｃｍの部分を、ハサミで水平に切断し、切断したプラスチック製チューブ容器の下部分の重量（Ｂ）を測定した。そして、下記の式により自重で落下した水中油型乳化調味料の割合を求めた。
・落下した水中油型乳化調味料の割合（％） ＝ Ｂ／Ａ×１００
したがって、落下した水中油型乳化調味料の割合が大きいほど、容器付着性が低く、水中油型乳化調味料が容器内で移動しやすいことが分かる。
次に、落下した水中油型乳化調味料の割合（％）から下記の評価基準に従って評価した。評価結果を表４に示す。
（評価基準）
９１～１００％：◎（非常に良好）
７６～９０％ ：○（良好）
０～７５％ ：×（不良） [Evaluation of container adhesion]
The adhesion of the container was evaluated as follows. That is, the oil-in-water-type emulsified seasoning (Examples 1 to 11, Comparative Examples 1 to 4) manufactured above was divided into a 220 mL free-standing plastic tube container (trade name: MSB-M200, manufactured by Kyorak Co., Ltd.) 100 g) was poured into the container, and sufficient tapping was carried out to drop the oil-in-water type emulsified seasoning adhering to the wall surface to the lower part of the container, and to leave no space in the lower part of the container (see FIG. 1). Next, the weight (A) of the filled plastic tube container was measured, and then the container was turned upside down and allowed to stand at room temperature for 15 hours (see FIG. 2).
Next, a portion of 12 cm upward from the lower end of the inverted plastic tube container was horizontally cut with scissors, and the weight (B) of the lower portion of the cut plastic tube container was measured. And the ratio of the oil-in-water type emulsion seasoning which fell by dead weight with the following formula was calculated.
・ Percentage of dropped oil-in-water emulsified seasoning (%) = B / A × 100
Therefore, it is understood that the larger the ratio of the dropped oil-in-water emulsified seasoning, the lower the adhesion to the container, and the easier the movement of the oil-in-water emulsified seasoning in the container.
Next, the ratio (%) of the dropped oil-in-water emulsified seasoning was evaluated according to the following evaluation criteria. The evaluation results are shown in Table 4.
(Evaluation criteria)
91 to 100%: ◎ (very good)
76 to 90%: ○ (good)
0 to 75%: x (defect)
［風味の評価］
風味の評価は、上記で製造した水中油型乳化調味料（実施例１～１１、比較例１～４）を、小さじ一杯（約５ｇ）を口に含んだ時の風味について、５名の専門パネラーが下記の採点基準に従って採点をした。次に、５人の合計点から下記の評価基準に従って評価した。評価結果を表４に示す。
（採点基準）
３点：異味を感じず、風味が良好
２点：若干異味を感じるが、許容できる風味
１点：異味を感じ、風味が不良
（評価基準）
１３～１５点：◎（非常に良好）
１０～１２点：○（良好）
５～９点 ：×（不良） [Evaluation of flavor]
The taste was evaluated by five specialists with regard to the flavor when the above-prepared oil-in-water emulsified seasoning (Examples 1 to 11 and Comparative Examples 1 to 4) was included in the mouth with a teaspoonful (about 5 g). The panelists scored according to the following scoring criteria. Next, it evaluated according to the following evaluation criteria from five persons' total score. The evaluation results are shown in Table 4.
(Scoring criteria)
3 points: It does not feel off-flavor and has a good taste 2 points: feels off-flavor but it has an acceptable flavor
1 point: I feel off-tastes, poor flavor (evaluation criteria)
13 to 15 points: ◎ (very good)
10 to 12 points: ○ (good)
5 to 9 points: x (defect)
風味の評価は、上記で製造した水中油型乳化調味料（実施例１～１１、比較例１～４）を、小さじ一杯（約５ｇ）を口に含んだ時の風味について、５名の専門パネラーが下記の採点基準に従って採点をした。次に、５人の合計点から下記の評価基準に従って評価した。評価結果を表４に示す。
（採点基準）
３点：異味を感じず、風味が良好
２点：若干異味を感じるが、許容できる風味
１点：異味を感じ、風味が不良
（評価基準）
１３～１５点：◎（非常に良好）
１０～１２点：○（良好）
５～９点 ：×（不良） [Evaluation of flavor]
The taste was evaluated by five specialists with regard to the flavor when the above-prepared oil-in-water emulsified seasoning (Examples 1 to 11 and Comparative Examples 1 to 4) was included in the mouth with a teaspoonful (about 5 g). The panelists scored according to the following scoring criteria. Next, it evaluated according to the following evaluation criteria from five persons' total score. The evaluation results are shown in Table 4.
(Scoring criteria)
3 points: It does not feel off-flavor and has a good taste 2 points: feels off-flavor but it has an acceptable flavor
1 point: I feel off-tastes, poor flavor (evaluation criteria)
13 to 15 points: ◎ (very good)
10 to 12 points: ○ (good)
5 to 9 points: x (defect)
［保形性の評価］
保形性の評価は、上記で製造した水中油型乳化調味料（実施例１～１１、比較例１～４）を絞り袋に入れ、星形口金でシャーレに直線に絞り、２０℃、１５分保存後の形状について５名のパネラーが目視より下記の採点基準に従って採点をした。次に、５人の合計点から下記の評価基準に従って評価した。評価結果を表４に示す。
（採点基準）
３点：線が認められる
２点：わずかに線が認められる
１点：線が認められない
（評価基準）
１３～１５点：◎（非常に良好）
１０～１２点：○（良好）
５～９点 ：×（不良） [Evaluation of shape retention]
The shape retention evaluation was carried out by putting the oil-in-water type emulsified seasoning prepared above (Examples 1 to 11 and Comparative Examples 1 to 4) in a squeeze bag, straightly squeezing into petri dishes with a star-shaped cap, 20 ° C., 15 About the shape after minute storage, five panelists scored according to the following marking criteria visually. Next, it evaluated according to the following evaluation criteria from five persons' total score. The evaluation results are shown in Table 4.
(Scoring criteria)
3 points: A line is recognized 2 points: A line is slightly recognized 1 point: A line is not recognized (evaluation criteria)
13 to 15 points: ◎ (very good)
10 to 12 points: ○ (good)
5 to 9 points: x (defect)
保形性の評価は、上記で製造した水中油型乳化調味料（実施例１～１１、比較例１～４）を絞り袋に入れ、星形口金でシャーレに直線に絞り、２０℃、１５分保存後の形状について５名のパネラーが目視より下記の採点基準に従って採点をした。次に、５人の合計点から下記の評価基準に従って評価した。評価結果を表４に示す。
（採点基準）
３点：線が認められる
２点：わずかに線が認められる
１点：線が認められない
（評価基準）
１３～１５点：◎（非常に良好）
１０～１２点：○（良好）
５～９点 ：×（不良） [Evaluation of shape retention]
The shape retention evaluation was carried out by putting the oil-in-water type emulsified seasoning prepared above (Examples 1 to 11 and Comparative Examples 1 to 4) in a squeeze bag, straightly squeezing into petri dishes with a star-shaped cap, 20 ° C., 15 About the shape after minute storage, five panelists scored according to the following marking criteria visually. Next, it evaluated according to the following evaluation criteria from five persons' total score. The evaluation results are shown in Table 4.
(Scoring criteria)
3 points: A line is recognized 2 points: A line is slightly recognized 1 point: A line is not recognized (evaluation criteria)
13 to 15 points: ◎ (very good)
10 to 12 points: ○ (good)
5 to 9 points: x (defect)
オクテニルコハク酸処理澱粉混合物中に、１０質量％水溶液の２０℃における粘度が４０ｍＰａ・ｓ未満である第１のオクテニルコハク酸処理澱粉を含有しない比較例１及び２は、付着性の測定値が実施例３と同等であったが、容器付着性の評価が著しく劣るものであった。
In Comparative Examples 1 and 2 in which the octenyl succinic acid-treated starch mixture does not contain the first octenyl succinic acid-treated starch having a viscosity at 20 ° C. of less than 40 mPa · s of a 10% by mass aqueous solution, the adhesion value is measured as Example 3 However, the evaluation of container adhesion was extremely inferior.
［水中油型乳化調味料（マヨネーズタイプ）の製造－２］
表５に示す配合に従って、上記「水中油型乳化調味料（マヨネーズタイプ）の製造－１」の記載と同様に本発明のマヨネーズタイプの水中油型乳化調味料（実施例１２及び１３）を製造した。なお、表５に記載の各原料は、上記「水中油型乳化調味料（マヨネーズタイプ）の製造－１」で使用した原料と同等の原料を使用した。また、表５に記載の増粘多糖類Ｃの詳細は下記のとおりである。
増粘多糖類Ｃ：カラギーナン（商品名「ＳＡＴＩＡＧＥＬ ＢＷＪ４０」、ユニテックフーズ（株）製） [Production of oil-in-water emulsified seasoning (mayonnaise type) -2]
According to the composition shown in Table 5, the mayonnaise-type oil-in-water emulsified seasoning (Examples 12 and 13) of the present invention is manufactured in the same manner as described in the above-mentioned "Production of oil-in-water-type emulsified seasoning (mayonnaise type) -1". did. As each raw material described in Table 5, the same raw material as the raw material used in the above-mentioned “Production of oil-in-water type emulsified seasoning (mayonnaise type) -1” was used. Moreover, the detail of the polysaccharide thickener C of Table 5 is as follows.
Thickened polysaccharide C: carrageenan (trade name "SATIAgel BWJ 40", manufactured by Unitech Foods Co., Ltd.)
表５に示す配合に従って、上記「水中油型乳化調味料（マヨネーズタイプ）の製造－１」の記載と同様に本発明のマヨネーズタイプの水中油型乳化調味料（実施例１２及び１３）を製造した。なお、表５に記載の各原料は、上記「水中油型乳化調味料（マヨネーズタイプ）の製造－１」で使用した原料と同等の原料を使用した。また、表５に記載の増粘多糖類Ｃの詳細は下記のとおりである。
増粘多糖類Ｃ：カラギーナン（商品名「ＳＡＴＩＡＧＥＬ ＢＷＪ４０」、ユニテックフーズ（株）製） [Production of oil-in-water emulsified seasoning (mayonnaise type) -2]
According to the composition shown in Table 5, the mayonnaise-type oil-in-water emulsified seasoning (Examples 12 and 13) of the present invention is manufactured in the same manner as described in the above-mentioned "Production of oil-in-water-type emulsified seasoning (mayonnaise type) -1". did. As each raw material described in Table 5, the same raw material as the raw material used in the above-mentioned “Production of oil-in-water type emulsified seasoning (mayonnaise type) -1” was used. Moreover, the detail of the polysaccharide thickener C of Table 5 is as follows.
Thickened polysaccharide C: carrageenan (trade name "SATIAgel BWJ 40", manufactured by Unitech Foods Co., Ltd.)
前記水中油型乳化調味料の水分、酸度、粘度、及び付着性の測定、並びに容器付着性、風味、及び保形性の評価は、上記の記載と同様に行った。結果を表５及び表６に示す。
The measurement of water, acidity, viscosity and adhesion of the oil-in-water type emulsified seasoning, and evaluation of container adhesion, flavor and shape retention were conducted in the same manner as described above. The results are shown in Tables 5 and 6.
表５中、「オクテニルコハク酸処理澱粉Ｂの割合」とは、「オクテニルコハク酸処理澱粉混合物の量」に占めるオクテニルコハク酸澱粉Ｂの割合（質量％）である。また、表５中、「酸度」とは、酢酸換算酸度を指す。
In Table 5, “proportion of octenyl succinic acid-treated starch B” is the proportion (mass%) of octenyl succinic acid starch B in “the amount of octenyl succinic acid-treated starch mixture”. Moreover, in Table 5, "acidity" refers to acetic acid conversion acidity.
Claims (5)
- 水中油型乳化調味料であって、増粘多糖類を０．３～１．５質量％、オクテニルコハク酸処理澱粉混合物を１．５～４．０質量％、及び油脂を含有し、該オクテニルコハク酸処理澱粉混合物は、１０質量％水溶液の２０℃における粘度が４０ｍＰａ・ｓ未満である第１のオクテニルコハク酸処理澱粉と、１０質量％水溶液の２０℃における粘度が４０ｍＰａ・ｓ以上である第２のオクテニルコハク酸処理澱粉とを含み、該第１のオクテニルコハク酸処理澱粉の含有量は、該オクテニルコハク酸処理澱粉混合物の全体に対して２５～６０質量％であり、該水中油型乳化調味料の２０℃における粘度が１５０～３００Ｐａ・ｓであることを特徴とする水中油型乳化調味料。 An oil-in-water-type emulsified seasoning comprising 0.3 to 1.5% by mass of polysaccharide thickener, 1.5 to 4.0% by mass of octenyl succinic acid-treated starch mixture, and oil and fat, wherein the octenyl succinic acid The treated starch mixture comprises a first octenylsuccinic acid-treated starch having a viscosity of less than 40 mPa · s at 20 ° C. in a 10% by weight aqueous solution and a second octenyl amber having a viscosity of at least 40 mPa · s at 20 ° C. The content of the first octenylsuccinic acid-treated starch is 25 to 60% by mass with respect to the whole of the octenylsuccinic acid-treated starch mixture, including acid-treated starch, and the oil-in-water emulsified seasoning at 20 ° C. An oil-in-water type emulsified seasoning characterized by having a viscosity of 150 to 300 Pa · s.
- 前記油脂を４０～７０質量％含有することを特徴とする請求項１に記載の水中油型乳化調味料。 The oil-in-water type emulsified seasoning according to claim 1, wherein the oil and fat is contained in an amount of 40 to 70% by mass.
- 前記増粘多糖類が、キサンタンガム、タマリンドガム、及びカラギーナンから選ばれる１種又は２種以上であることを特徴とする請求項１又は２に記載の水中油型乳化調味料。 The oil-in-water type emulsified seasoning according to claim 1 or 2, wherein the polysaccharide thickener is one or more selected from xanthan gum, tamarind gum, and carrageenan.
- 卵を含有しないことを特徴とする請求項１～３のいずれか１項に記載の水中油型乳化調味料。 The oil-in-water type emulsified seasoning according to any one of claims 1 to 3, which does not contain an egg.
- プラスチック製のチューブ状容器に充填されたことを特徴とする請求項１～４のいずれか１項に記載の水中油型乳化調味料。 The oil-in-water type emulsified seasoning according to any one of claims 1 to 4, which is filled in a plastic tube-like container.
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| CN201880056916.5A CN111093392B (en) | 2017-09-29 | 2018-09-26 | Oil-in-water type emulsified seasoning |
| RU2020110108A RU2771623C2 (en) | 2017-09-29 | 2018-09-26 | Oil-in-water emulsion seasoning |
| JP2019525032A JP6545429B1 (en) | 2017-09-29 | 2018-09-26 | Oil-in-water emulsified seasoning |
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| JP2020188714A (en) * | 2019-05-21 | 2020-11-26 | オリエンタル酵母工業株式会社 | Semisolid oil-in-water drop type emulsified food product and method for producing the same |
| CN112890168A (en) * | 2021-03-23 | 2021-06-04 | 郑州雪麦龙食品香料有限公司 | Preparation method of shiitake extract water-soluble powder |
| WO2023136194A1 (en) * | 2022-01-12 | 2023-07-20 | 日清オイリオグループ株式会社 | Oil-in-water emulsified seasoning, and method for suppressing saltiness of oil-in-water emulsified seasoning |
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| CN115736158A (en) * | 2022-12-30 | 2023-03-07 | 广州百花香料股份有限公司 | Stable emulsified essence and preparation method thereof |
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| WO2004045311A1 (en) * | 2002-11-18 | 2004-06-03 | The Nisshin Oillio Group, Ltd. | Acid emulsified mayonnaise-like food |
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| CN112890168A (en) * | 2021-03-23 | 2021-06-04 | 郑州雪麦龙食品香料有限公司 | Preparation method of shiitake extract water-soluble powder |
| WO2023136194A1 (en) * | 2022-01-12 | 2023-07-20 | 日清オイリオグループ株式会社 | Oil-in-water emulsified seasoning, and method for suppressing saltiness of oil-in-water emulsified seasoning |
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| RU2020110108A (en) | 2021-10-29 |
| CN111093392A (en) | 2020-05-01 |
| JP6545429B1 (en) | 2019-07-17 |
| JPWO2019065722A1 (en) | 2019-11-14 |
| RU2020110108A3 (en) | 2021-11-22 |
| CN111093392B (en) | 2023-04-04 |
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