Classifications

• • 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
• • 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

Definitions

• the present invention relates to an acidic emulsified liquid seasoning, and more particularly, to a grated vegetable-containing acidic emulsified liquid seasoning having a fresh flavor of grated vegetables.
• grated vegetables especially flavored vegetables
• the liquid seasoning contains oils and fats
• a separated liquid seasoning in which the aqueous phase and the oil phase are separated.
• the separated liquid seasoning is known to have a better flavor derived from flavored vegetables than the emulsified liquid seasoning, and has been favored by consumers (for example, see Patent Document 1).
• the separated liquid seasoning must be shaken at the time of use and then applied to the foodstuff, which is complicated.
• the emulsified liquid seasoning may cause separation (separation of the oil phase from the emulsified liquid seasoning) or water separation (separation of the aqueous phase from the emulsified liquid seasoning) during sale. I needed to keep it. Therefore, many of the emulsified liquid seasonings that are manufactured industrially incorporate an emulsifier so as not to cause water separation or separation during storage, and using an emulsifier, the average particle size of oil droplets in the emulsified liquid seasoning. Is 10 ⁇ m or less.
• the fresh flavor of vegetables was not fully felt. Therefore, on the other hand, we tried to reduce the degree of emulsification by an emulsifier and increase the average particle size of oil droplets to prevent the flavor of grated vegetables from becoming muffled. Water separation occurred, and the emulsified state was not sufficiently maintained.
• the present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, surprisingly, in the emulsified liquid seasoning containing grated vegetables, after adding a small amount of processed starch, the average particle size of oil droplets was It has been found that an acidic emulsified liquid seasoning which has a fresh flavor inherent to grated vegetables and can maintain a stable emulsified state even during storage can be obtained by adjusting it to a specific range larger than the above.
• Edible oil and fat, processed starch, and an acidic emulsified liquid seasoning containing grated vegetables The content of the edible oil and fat is 3% by mass or more and 40% by mass or less based on the total amount of the acidic emulsified liquid seasoning, The content of the processed starch is 0.01% by mass or more and 1.0% by mass or less based on the total amount of the acidic emulsified liquid seasoning, The acidic emulsified liquid seasoning has an oil phase dispersed in an oil phase in an aqueous phase, and the average particle diameter of the oil droplets is 15 ⁇ m or more and 60 ⁇ m or less, The viscosity at 25 ° C. of the acidic emulsified liquid seasoning is 0.5 Pa ⁇ s or more and 10 Pa ⁇ s or less, An acidic emulsified liquid seasoning is provided.
• the average particle diameter of the oil droplet is from 20 ⁇ m to 40 ⁇ m.
• the content ratio of the processed starch to edible oil and fat is preferably 0.005 or more and 0.1 or less.
• the processed starch contains alkenyl succinic acid-treated starch.
• the content of the alkenyl succinic acid-treated starch is preferably 80% by mass or more based on the total amount of the processed starch.
• the content of the grated vegetables is preferably 5% by mass or more based on the total amount of the acidic emulsified liquid seasoning.
• the content of egg yolk is preferably 0.1% by mass or less based on the total amount of the acidic emulsified liquid seasoning.
• the acidic emulsified liquid seasoning does not contain egg yolk.
• the acidic emulsified liquid seasoning of the present invention has the original fresh flavor of grated vegetables by blending a small amount of processed starch and adjusting the average particle size of oil droplets to a specific range larger than before.
• a stable emulsified state can be maintained during storage. Thereby, the usability of the consumer can be improved while improving the quality of the product.
• the acidic emulsified liquid seasoning of the present invention contains at least edible oil and fat, processed starch, and grated vegetables, and may further include a thickener, an acid material, and other raw materials.
• the acidic emulsified liquid seasoning of the present invention refers to a liquid seasoning in which an oil phase is dispersed in an oil phase in an aqueous phase (oil-in-water (O / W type) liquid seasoning).
• Such liquid seasonings include dressings, sauces, sauces, and other similar foods, with dressings being preferred.
• the viscosity at 25 ° C. of the acidic emulsified liquid seasoning of the present invention is 0.5 Pa ⁇ s or more, preferably 0.8 Pa ⁇ s or more, more preferably 1.0 Pa ⁇ s or more, and 10 Pa ⁇ s or more. S or less, preferably 8.0 Pa ⁇ s or less, more preferably 5.0 Pa ⁇ s or less.
• the viscosity was measured using a BH type viscometer at a temperature of 25 ° C.
• Rotor No. 1 is a value calculated from the reading when the rotor makes two rotations after the start of measurement.
• the average particle size of the oil droplets in the acidic emulsified liquid seasoning of the present invention is 15 ⁇ m or more, preferably 20 ⁇ m or more, more preferably 25 ⁇ m or more, and also 60 ⁇ m or less, preferably 50 ⁇ m or less. Yes, more preferably 40 ⁇ m or less, even more preferably 35 ⁇ m or less.
• the average particle size of the oil droplets in the acidic emulsified liquid seasoning is within the above range, it is possible to maintain a stable emulsified state during storage while having the fresh flavor of the grated vegetables.
• the average particle diameter refers to a volume average particle diameter, and is analyzed using a laser diffraction type particle size distribution analyzer “particle size distribution meter MT3300EXII (manufactured by Nikkiso Co., Ltd.)” under the following analysis conditions: non-spherical, refractive index 1. 6 is a value measured by measuring a sample obtained by diluting the acidic emulsified liquid seasoning 10-fold with a 5% sodium dodecyl sulfate (SDS) solution.
• SDS sodium dodecyl sulfate
• Edible oils and fats used in the oil-in-water emulsified liquid seasoning of the present invention are not particularly limited, for example, rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil , Rice oil, camellia oil, sesame oil, grape seed oil, peanut oil, almond oil, avocado oil, fish oil, beef tallow, lard, chicken fat, or MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil, transesterified oil, etc. And the like obtained by performing a chemical or enzymatic treatment as described above. Among them, rapeseed oil, soybean oil or palm oil is preferably used.
• the amount of the edible oil / fat is 3% by mass or more, preferably 5% by mass or more, and 40% by mass or less, preferably 30% by mass or less based on the total amount of the acidic emulsified liquid seasoning. And more preferably at most 20% by mass.
• the amount of the edible oil and fat is within the above range, the flavor of the grated vegetables and the richness of the oil and fat are easily felt, and the acidic emulsified liquid seasoning can maintain a stable emulsified state even after storage.
• the processed starch used in the acidic emulsified liquid seasoning of the present invention is a starch that has been subjected to a chemical treatment specified as an additive by the Food Sanitation Act and is provided for food use.
• the raw material starch of the processed starch is not particularly limited.
• potato starch, corn starch corn starch for example, corn starch derived from sweet corn, dent corn, waxy corn
• tapioca starch for example, corn starch derived from sweet corn, dent corn, waxy corn
• sago starch sweet potato starch, wheat starch, And glutinous rice starch.
• starch having an amylose content of 15% or more examples include potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, and the like.
• starches having an amylose content of 20% or more include potato starch, corn starch, and wheat starch.
• the processed starch for example, it is preferable to use alkenyl succinic acid-treated starch, and among them, octenyl succinic acid-treated starch (particularly, sodium starch octenyl succinate) is more preferable.
• the octenyl succinic acid-treated starch is an emulsifying processed starch obtained by adding starch to water to form a suspension, reacting the suspension with octenyl succinic anhydride, followed by drying.
• other modified starch may be used, but it is preferable that 80% by mass or more of the modified starch is alkenyl succinic acid-treated starch, particularly octenyl succinic acid-treated starch.
• the use of alkenyl succinic acid-treated starch having emulsifying power can suppress the use of egg yolk which has been conventionally used as an emulsifier.
• the acidic emulsified liquid seasoning can easily feel the fresh flavor of the grated vegetables. Therefore, the acidic emulsified liquid seasoning of the present invention preferably has a yolk content of 0.1% by mass or less, more preferably 0.01% by mass or less, and does not contain egg yolk based on the whole. Is more preferable.
• the blended amount of the processed starch is 0.01% by mass or more, preferably 0.05% by mass or more, more preferably 0.10% by mass or more, based on the total amount of the acidic emulsified liquid seasoning, Further, the content is 1.0% by mass or less, preferably 0.70% by mass or less, and more preferably 0.50% by mass or less.
• the blended amount of the processed starch is within the above range, the fresh flavor of the grated vegetables is easily felt, and the acidic emulsified liquid seasoning can maintain a stable emulsified state even after storage.
• the content ratio of the processed starch to the edible oil / fat is preferably 0.005 or more, more preferably 0.010 or more, and still more preferably. It is 0.015 or more, preferably 0.10 or less, more preferably 0.050 or less, and further preferably 0.040 or less.
• the content ratio of the processed starch to the edible oil / fat is within the above range, the original fresh flavor of the grated vegetables is strongly felt, and a stable emulsified state can be maintained during storage.
• Vegetables used in the acidic emulsified liquid seasoning of the present invention are not particularly limited, but include onion, leek, garlic, radish, ginger, ginger, watercress, parsley, celery, perilla, leek, honeysuckle, basil, lemongrass, fennel, Flavored vegetables such as wasabi are included. Among these flavored vegetables, it is preferable to use onions. These vegetables may be used alone or in combination of two or more.
• the above-mentioned vegetables are used after being processed by a conventionally known method such as grated, crushed, shredded, and minced.
• the “grated vegetables” of the present invention include pastes and fine flakes in addition to the grounds.
• the amount of the grated vegetables is preferably 5% by mass or more, more preferably 7% by mass or more, even more preferably 10% by mass or more, based on the total amount of the acidic emulsified liquid seasoning, and , Preferably 30% by mass or less, more preferably 25% by mass or less, and even more preferably 20% by mass or less.
• the acidic emulsified liquid seasoning can maintain a stable emulsified state even after storage while having the fresh flavor of the grated vegetables.
• the acidic emulsified liquid seasoning of the present invention preferably contains a thickener for viscosity adjustment.
• a thickener for viscosity adjustment.
• examples of the thickener include xanthan gum, carrageenan, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic, with xanthan gum being preferred.
• the compounding amount of the thickener is preferably 1.0% by mass or less, more preferably 0.8% by mass or less, further preferably 0.5% by mass, based on the total amount of the acidic emulsified liquid seasoning. Or less, still more preferably 0.3% by mass or less, and preferably 0.01% by mass or more, more preferably 0.03% by mass or more, and even more preferably 0.05% by mass. That is all.
• the amount of the thickener is within the above range, the acidic emulsified liquid seasoning can maintain a stable emulsified state even after storage.
• the acidic emulsified liquid seasoning of the present invention can be made into an acidic liquid seasoning by blending an acid material.
• the pH of the acidic emulsified liquid seasoning of the present invention is not particularly limited, but is preferably, for example, preferably 3.0 or more, more preferably 3.3 or more, still more preferably 3.8 or more, and more preferably Is 6.5 or less, more preferably 5.5 or less, and even more preferably 4.6 or less.
• the pH is within the above range, the flavor of the whole seasoning can be enhanced by sourness.
• the acid material examples include organic acids such as vinegar (acetic acid), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, and succinic acid, and salts thereof, and inorganic acids such as phosphoric acid and hydrochloric acid. And their salts, lemon juice, apple juice, orange juice, lactic acid-fermented milk and the like.
• organic acids such as vinegar (acetic acid), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, and succinic acid, and salts thereof
• inorganic acids such as phosphoric acid and hydrochloric acid. And their salts, lemon juice, apple juice, orange juice, lactic acid-fermented milk and the like.
• the amount of the acid material can be appropriately adjusted according to the desired pH.
• the blending amount of vinegar is preferably 5% by mass or more, more preferably 10% by mass or more, and still more preferably 13% by mass or more. Further, it is preferably at most 30% by mass, more preferably at most 25% by mass, further preferably at most 20% by mass.
• the flavor of the whole seasoning can be enhanced by the acidity without adversely affecting the original fresh flavor of the grated vegetables.
• the acidic emulsified liquid seasoning of the present invention can contain various raw materials usually used for a liquid seasoning as appropriate in addition to the above-mentioned raw materials as long as the effects of the present invention are not impaired.
• seasonings such as soy sauce, mirin, salt, sesame, sodium glutamate, bouillon, sugars such as glucose, fructose, sucrose, maltose, oligosaccharides, trehalose, spices such as mustard powder, pepper, lecithin, lysolecithin, and glycerin fatty acid Emulsifiers other than modified starch, such as esters, polyglycerin fatty acid esters and sucrose fatty acid esters, antioxidants such as ascorbic acid and vitamin E, and bacteriostats.
• an apparatus used for production of ordinary emulsified foods can be used.
• a device include a general stirrer, a stick mixer, a stand mixer, a homomixer, and the like.
• the shape of the stirring blade of the stirrer include a propeller blade, a turbine blade, a paddle blade, and an anchor blade.
• an aqueous emulsified liquid seasoning containing grated vegetables is manufactured by adding the obtained aqueous phase to a mixer and then adding and stirring an edible oil / fat (rapeseed oil) as an oil phase while stirring. did.
• egg yolk was mixed in the aqueous phase at the mixing ratio shown in Table 1.
• the content of the grated vegetables shown in Table 1 is the sum of the content of the garlic paste and the content of the grated onion.
• all pH was in the range of 3.8 or more and 4.6 or less.
• the fresh flavor of the grated vegetables is strongly felt, and the emulsified state does not show any water separation or separation even after the storage test, and remains unchanged from immediately after production.
• the acidic emulsified liquid seasoning of Example 2 the fresh flavor of the grated vegetables was felt very strongly, and the emulsified state showed no water separation or separation even after the storage test, which was different from that immediately after production. Was kept without.
• the acidic emulsified liquid seasoning of Example 3 the fresh flavor of the grated vegetables was strongly felt, and in the emulsified state, water separation and separation were slightly confirmed after the storage test, but there was no practical problem.
• the acidic emulsified liquid seasoning of Example 4 strongly felt the fresh flavor of the grated vegetables, and the emulsified state showed some water separation and separation after the storage test, but did not pose any practical problems.
• the acidic emulsified liquid seasoning of Example 5 felt the fresh flavor of the grated vegetables, but compared to Examples 1 to 4, the amount of the processed starch in the edible oil and fat was larger, and the grated vegetables were the original. The fresh flavor was somewhat weaker. In the emulsified state, water separation and separation were confirmed after the storage test, but there was no practical problem.
• the acidic emulsified liquid seasoning of Example 6 had the original fresh flavor of the grated vegetables.

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

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Citations (5)

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• 2018
  • 2018-07-02 JP JP2018125913A patent/JP6511574B1/ja active Active
• 2019
  • 2019-02-20 WO PCT/JP2019/006395 patent/WO2020008677A1/ja active Application Filing
  • 2019-02-20 CN CN201980025478.0A patent/CN112040788A/zh active Pending

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