WO2023203839A1 - Acidic oil-in-water emulsified food product, and food product packed in container and production method thereof - Google Patents

Acidic oil-in-water emulsified food product, and food product packed in container and production method thereof Download PDF

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Publication number
WO2023203839A1
WO2023203839A1 PCT/JP2023/004051 JP2023004051W WO2023203839A1 WO 2023203839 A1 WO2023203839 A1 WO 2023203839A1 JP 2023004051 W JP2023004051 W JP 2023004051W WO 2023203839 A1 WO2023203839 A1 WO 2023203839A1
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Prior art keywords
water emulsified
mass
acidic oil
acid
emulsified food
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PCT/JP2023/004051
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French (fr)
Japanese (ja)
Inventor
雅裕 東
光太郎 瀬部
剛 長澤
良平 音谷
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キユーピー株式会社
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Priority to CN202380008515.3A priority Critical patent/CN116347995A/en
Publication of WO2023203839A1 publication Critical patent/WO2023203839A1/en

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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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg 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
    • 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
    • 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
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • 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
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

  • the present invention relates to an acidic oil-in-water emulsified food, and specifically relates to an acidic oil-in-water emulsified food containing at least a nonvolatile acid and a volatile acid.
  • the present invention also relates to a packaged food containing the acidic oil-in-water emulsified food and ingredients, and a method for producing the same.
  • acidic oil-in-water emulsified foods such as mayonnaise have generally contained a large amount of edible oil and fat, and vinegar as the main acidic raw material.
  • Acidic oil-in-water emulsified foods containing vinegar (acetic acid) as the main acidic raw material have a strong sour taste and a fresh taste, and have been liked by consumers.
  • Patent Document 1 describes a method for producing an oil-in-water emulsified food using soybean protein as the main emulsifier, vinegar as the main acidic raw material, and further using other aqueous raw materials and a large amount of edible oil and fat. , discloses a method for producing an oil-in-water emulsified food characterized by adding a nonvolatile organic acid and a nucleic acid seasoning in combination.
  • an acidic oil-in-water emulsified food with a low content of edible fats and oils and a high water content the present inventors developed an acidic food with a sweet taste by blending sugars of trisaccharide or less and/or high-intensity sweeteners.
  • oil-in-water emulsified foods we found that the problem was that the refreshing sweetness of acidic oil-in-water emulsified foods could not be felt sufficiently.
  • the present invention has been made in view of the above-mentioned problems, and provides an acidic oil-in-water emulsified food that has a high water content and can provide a refreshing sweet taste. There is a particular thing.
  • the present inventors surprisingly found that non-volatile acids, volatile acids, trisaccharides or less sugars and/or high-intensity sweeteners, emulsifiers, and edible oils and fats.
  • the above problem is solved by adjusting the mass ratio of the volatile acid content to the non-volatile acid content in an acidic oil-in-water emulsified food containing a water content of more than 60% by mass. I learned that it is possible. The present inventors have completed the present invention based on this knowledge.
  • Acidic oil-in-water type containing a nonvolatile acid, a volatile acid, a trisaccharide or less sugar and/or a high-intensity sweetener, an emulsifier, and an edible oil and fat, and having a water content of more than 60% by mass
  • An emulsified food The content of the nonvolatile acid is 0.01% by mass or more and 1.8% by mass or less based on the total amount of the acidic oil-in-water emulsified seasoning, characterized in that the mass ratio of the volatile acid content to the nonvolatile acid content is 0.01 or more and 0.60 or less, Acidic oil-in-water emulsified food.
  • the nonvolatile acid contains at least one selected from the group consisting of phosphoric acid, citric acid, lactic acid, malic acid, gluconic acid, and fumaric acid.
  • the acidic oil-in-water emulsified food according to [1].
  • the content of the volatile acid is 0.001% by mass or more based on the total amount of the acidic oil-in-water emulsified food, The acidic oil-in-water emulsified food according to [1] or [2].
  • the volatile acid contains acetic acid, The acidic oil-in-water emulsified food according to any one of [1] to [3].
  • a mass ratio of the content of the nonvolatile acid to the content of the trisaccharide or less sugar is 0.001 or more and 0.50 or less, The acidic oil-in-water emulsified food according to any one of [1] to [4].
  • a mass ratio of the content of the nonvolatile acid to the content of the high-intensity sweetener is 1 or more and 100 or less, The acidic oil-in-water emulsified food according to any one of [1] to [5].
  • the content of the trisaccharide or less sugar is 1% by mass or more based on the total amount of the acidic oil-in-water emulsified food, The acidic oil-in-water emulsified food according to any one of [1] to [6].
  • the content of the high-intensity sweetener is 0.001% by mass or more based on the total amount of the acidic oil-in-water emulsified food, The acidic oil-in-water emulsified food according to any one of [1] to [7].
  • the content of the edible oil and fat is 5.0% by mass or more and less than 40% by mass with respect to the total amount of the acidic oil-in-water emulsified food, The acidic oil-in-water emulsified food according to any one of [1] to [6].
  • a mayonnaise-like seasoning The acidic oil-in-water emulsified food according to any one of [1] to [7].
  • a packaged food comprising the acidic oil-in-water emulsified food according to any one of [1] to [10] and ingredients, characterized by a pH of 3.0 or more and 7.0 or less, Containerized food.
  • a method for producing a packaged food comprising the acidic oil-in-water emulsified food according to any one of [1] to [10] and ingredients, characterized by mixing the acidic oil-in-water emulsified food, ingredients, and an additional nonvolatile acid, Method for producing packaged food.
  • an acidic oil-in-water emulsified food that has a refreshing sweet taste.
  • a packaged food using the acidic oil-in-water emulsified food and a method for producing the same can be provided.
  • Such acidic oil-in-water emulsified foods and packaged foods can stimulate consumer appetite, and further expansion of the market for acidic oil-in-water emulsified foods and packaged foods can be expected.
  • the acidic oil-in-water emulsified food of the present invention contains at least a non-volatile acid, a volatile acid, a trisaccharide or less sugar and/or a high-intensity sweetener, an emulsifier, and an edible fat and oil, and a thickener. and other raw materials.
  • An oil-in-water emulsified food is a food in which fats and oils are almost uniformly dispersed as oil droplets in an aqueous phase and emulsified into an oil-in-water type.
  • the acidic oil-in-water emulsified food of the present invention includes mayonnaise-like seasonings, dressings, sauces, sauces, and other similar foods, with mayonnaise-like seasonings being preferred.
  • beverages are excluded from the acidic oil-in-water emulsified food of the present invention.
  • the mayonnaise-like seasoning in the present invention has similar properties (e.g., taste, appearance, This includes a group of similar products whose ingredient composition does not meet food labeling standards even though they contain ingredients (e.g., raw materials, etc.).
  • the water content of the oil-in-water emulsified food is more than 60% by mass, and the lower limit is more preferably 62% by mass or more, still more preferably 64% by mass or more, and even more preferably 65% by mass or more.
  • the upper limit is more preferably 85% by mass or less, still more preferably 79% by mass or less, and even more preferably 75% by mass or less. In the present invention, even if the water content of the oil-in-water emulsified food is increased to within the above-mentioned range and the content of edible oil and fat is reduced, the food can still taste refreshing and sweet.
  • the pH of the acidic oil-in-water emulsified food is not particularly limited, but is, for example, 1.0 or more and 5.0 or less, and the lower limit is preferably 1.2 or more, more preferably 1.5 or more, The upper limit value is preferably 4.8 or less, more preferably 4.5 or less. If the pH of the acidic oil-in-water emulsified food is within the above range, it is possible to control the generation of microorganisms in the acidic oil-in-water emulsified food, improve its shelf life, and improve the flavor balance of the acidic oil-in-water emulsified food. I can do it.
  • the pH of the acidic oil-in-water emulsified food can be adjusted to the above-mentioned preferred numerical range by adjusting the types and amounts of the nonvolatile acid and volatile acid.
  • the pH value of the acidic oil-in-water emulsified food is the value measured using a pH meter (Desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atmosphere and product temperature of 20 ° C. .
  • nonvolatile acid is not particularly limited, and conventionally known food grade nonvolatile acids can be used.
  • the nonvolatile acid it is preferable to use, for example, at least one selected from the group consisting of phosphoric acid, citric acid, lactic acid, malic acid, gluconic acid, fumaric acid, and succinic acid. Among these, it is more preferable to use phosphoric acid.
  • the content of the nonvolatile acid is 0.01% by mass or more and 1.8% by mass or less, and the lower limit is more preferably 0.02% by mass or more, based on the total amount of the acidic oil-in-water emulsified food. More preferably, it is 0.05% by mass or more, even more preferably 0.08% by mass or more, and the upper limit is more preferably 1.5% by mass or less, even more preferably 1.2% by mass. It is not more than 1.0% by mass, even more preferably not more than 1.0% by mass, particularly preferably not more than 0.8% by mass.
  • the generation of microorganisms in the acidic oil-in-water emulsified food can be controlled to further enhance the preservability, while the refreshing sweetness of the acidic oil-in-water emulsified food can be felt. can.
  • volatile acid is not particularly limited, and conventionally known volatile acids for food can be used.
  • volatile acids include organic acids such as acetic acid and propionic acid, and inorganic acids such as hydrochloric acid, chloric acid, and nitric acid. Among these, it is preferable to use acetic acid.
  • the content of the volatile acid is preferably 0.001% by mass or more, and the lower limit is more preferably 0.002% by mass or more, even more preferably 0.
  • the upper limit is preferably 0.10% by mass or less, more preferably 0.08% by mass or less, and still more preferably 0.06% by mass. If the volatile acid content is within the above range, it is possible to control the generation of microorganisms in the acidic oil-in-water emulsified food and improve its shelf life, while enjoying the refreshing sweetness of the acidic oil-in-water emulsified food. .
  • the mass ratio of the volatile acid content to the nonvolatile acid content is 0.01 or more and 0.60 or less, and the lower limit is preferably 0.015 or more, more preferably 0.02 or more.
  • the upper limit is preferably 0.55 or less, more preferably 0.50 or less, and still more preferably 0. It is .45 or less, and even more preferably 0.40 or less. If the mass ratio of the volatile acid content to the non-volatile acid content is within the above range, the generation of microorganisms in the acidic oil-in-water emulsified food can be controlled and the preservability can be improved, while the acidic oil-in-water emulsified food can be improved. You can feel the refreshing sweetness.
  • sugars below trisaccharides The sugar of trisaccharide or less is not particularly limited, and conventionally known sugars of trisaccharide or less for food can be used.
  • sugars below trisaccharide include sucrose, fructose, glucose, lactose, maltose, and trehalose. Among these, it is preferable to use at least one selected from the group consisting of sucrose, fructose, and glucose.
  • the lower limit of the content of sugars below trisaccharide is preferably 1% by mass or more, more preferably 3% by mass or more, and even more preferably 5% by mass, based on the total amount of the acidic oil-in-water emulsified food. or more, still more preferably 7% by mass or more, and the upper limit is preferably 40% by mass or less, more preferably 30% by mass or less, still more preferably 25% by mass or less, and It is more preferably 20% by mass or less, particularly preferably 16% by mass or less, and most preferably 14% by mass or less.
  • the mass ratio of the nonvolatile acid content to the trisaccharide or lower sugar content is preferably 0.001 or more and 0.50 or less, and the lower limit is more preferably 0.002 or more, and even more preferably 0. It is .005 or more, even more preferably 0.01 or more, and the upper limit is more preferably 0.40 or less, still more preferably 0.30 or less.
  • the acidic oil-in-water emulsion can be improved while controlling microbial development and improving the shelf life of the acidic oil-in-water emulsified food. You can feel the refreshing sweetness of the food.
  • the high-intensity sweetener is not particularly limited, and conventionally known high-intensity sweeteners for foods can be used.
  • As the high-intensity sweetener it is preferable to use, for example, at least one selected from the group consisting of sucralose and stevia.
  • the lower limit of the content of the high-intensity sweetener is preferably 0.001% by mass or more, more preferably 0.002% by mass or more, and even more preferably is 0.005% by mass or more, even more preferably 0.01% by mass or more, most preferably 0.015% by mass or more, and the upper limit is preferably 0.5% by mass or less. , more preferably 0.4% by mass or less, still more preferably 0.3% by mass or less, even more preferably 0.2% by mass or less, most preferably 0.1% by mass or less.
  • the mass ratio of the content of nonvolatile acid to the content of high-intensity sweetener is preferably 1 or more and 100 or less, and the lower limit is more preferably 2 or more, still more preferably 3 or more, and even more. Preferably it is 4 or more, and the upper limit is more preferably 80 or less, still more preferably 60 or less, even more preferably 50 or less, particularly preferably 35 or less.
  • the acidic oil-in-water emulsion can be improved while controlling the microbial development of the acidic oil-in-water emulsified food and improving its shelf life. You can feel the refreshing sweetness of the food.
  • the emulsifier is not particularly limited, and conventionally known food emulsifiers can be used.
  • As the emulsifier it is preferable to use egg yolk.
  • the egg yolk include raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying on the raw egg yolk, phospholipase A1, phospholipase A2, phospholipase C, phospholipase D, or Examples include those subjected to one or more treatments such as enzymatic treatment with protease, etc., decholesterol treatment such as supercritical carbon dioxide treatment, and mixed treatment with salt or sugars.
  • emulsifier in addition to egg yolk, phospholipids, lysophospholipids, sucrose fatty acid esters, polyglycerin fatty acid esters, glycerin fatty acid esters, propylene glycol fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, emulsifiable starch, etc. can be used. can. These emulsifiers may be used alone or in combination of two or more.
  • the content of the emulsifier is preferably 0.1% by mass or more and 10% by mass or less, and the lower limit is more preferably 0.2% by mass or more, even more preferably is 0.3% by mass or more, even more preferably 0.5% by mass or more, and the upper limit is more preferably 10% by mass or less, still more preferably 7% by mass or less, and even more preferably Preferably it is 5% by mass or less. If the content of the emulsifier is within the above range, the acidic oil-in-water emulsified food can easily maintain its emulsified state.
  • the thickener is not particularly limited, and conventionally known food thickeners can be used. As the thickener, modified starch and/or gums can be used. These thickeners may be used alone or in combination of two or more.
  • Raw material starches for processed starch are not particularly limited, but include, for example, potato starch, corn starch (e.g. corn starch derived from sweet corn, dent corn, waxy corn), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch.
  • Chemical treatments include crosslinking treatment, esterification treatment, etherification treatment, oxidation treatment, etc., and crosslinking treatments such as hydroxypropyl phosphoric acid crosslinking, acetylated adipic acid crosslinking, and phosphoric acid crosslinking are preferably performed.
  • Examples of physical treatments include gelatinization treatment and moist heat treatment.
  • Suitable processed starches include, for example, acetylated adipic acid cross-linked starch, acetylated phosphorylated cross-linked starch, acetylated oxidized starch, octenyl succinate starch, acetic acid starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, Examples include phosphoric acid monoesterified phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid crosslinked starch, and the like.
  • the content of processed starch is preferably 0.5% by mass or more and 15% by mass or less, and the lower limit is more preferably 1.0% by mass or more, and further Preferably it is 2.0% by mass or more, even more preferably 3.0% by mass or more, and the upper limit is more preferably 12% by mass or less, more preferably 10% by mass or less, and More preferably, it is 8.0% by mass or less. If the content of processed starch is within the above range, the acidic oil-in-water emulsified food will easily maintain its emulsified state.
  • gums examples include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic.
  • the content of gums is preferably 0.1% by mass or more and 5.0% by mass or less, and the lower limit is more preferably 0.2% by mass or more, based on the total amount of the acidic oil-in-water emulsified food. , more preferably 0.3% by mass or more, even more preferably 0.5% by mass or more, and the upper limit is more preferably 3.0% by mass or less, more preferably 2.0% by mass. % or less, and even more preferably 1.0% by mass or less.
  • the acidic oil-in-water emulsified food can easily maintain its emulsified state.
  • edible fats and oils The edible fat used in the acidic oil-in-water emulsified food is not particularly limited, and conventionally known edible fats and oils can be used.
  • edible oils include rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, camellia oil, perilla sesame oil, grapeseed oil, peanut oil, and almond oil.
  • Oil vegetable oil such as avocado oil, fish oil, beef tallow, pork fat, chicken fat, or chemically or enzymatically treated oil such as MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, transesterified oil, etc.
  • MCT medium chain fatty acid triglyceride
  • Examples include the oils and fats obtained.
  • the content of edible oil and fat is, for example, preferably 5.0% by mass or more and less than 40% by mass, and the lower limit is more preferably 8.0% by mass or more, based on the total amount of the acidic oil-in-water emulsified food. It is 0% by mass or more, more preferably 10% by mass or more, and the upper limit is more preferably 35% by mass or less, still more preferably 30% by mass or less, and even more preferably 25% by mass or less. It is.
  • the acidic oil-in-water emulsified food can contain appropriately selected various raw materials commonly used in acidic oil-in-water emulsified foods within a range that does not impair the effects of the present invention.
  • seasonings such as soy sauce, mirin, salt, sesame seeds, monosodium glutamate, and bouillon, spices such as mustard powder and pepper, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents.
  • ⁇ Method for producing acidic oil-in-water emulsified food of the present invention An example of the method for producing the acidic oil-in-water emulsified food of the present invention will be described. For example, first, other aqueous phase materials such as fresh water, non-volatile acids, volatile acids, trisaccharides or less and/or high-intensity sweeteners, emulsifiers, thickeners, and seasonings are mixed, and water Prepare the phase.
  • other aqueous phase materials such as fresh water, non-volatile acids, volatile acids, trisaccharides or less and/or high-intensity sweeteners, emulsifiers, thickeners, and seasonings are mixed, and water Prepare the phase.
  • edible fats and oils which are raw materials for the oil phase, are added to the aqueous phase prepared above to coarsely emulsify them, and then homogenized using a processing machine with excellent shearing force to emulsify and disperse the oil phase in the aqueous phase.
  • An acidic oil-in-water emulsified food can be obtained.
  • equipment used for the production of ordinary acidic oil-in-water emulsified foods can be used.
  • examples of such devices include general stirrers, stick mixers, stand mixers, homo mixers, and the like.
  • Examples of the shape of the stirring blades of the stirrer include propeller blades, turbine blades, paddle blades, anchor blades, and the like.
  • the packaged food of the present invention contains the above acidic oil-in-water emulsified food and ingredients.
  • the acidic oil-in-water emulsified food is as described above.
  • Vegetable ingredients include vegetables such as daikon radish, carrots, burdock, bamboo shoots, cabbage, Chinese cabbage, celery, asparagus, spinach, komatsuna, bok choy, tomatoes, potatoes, potatoes such as satsuma potatoes, taro, soybeans, and red beans. , legumes such as silkworms and peas, grains such as rice, wheat, millet, millet, fruits such as apples, peaches, and pineapples, mushrooms such as shiitake, shimeji, enoki, nameko, matsutake, young cloth, kelp, hijiki, etc. Examples include seaweed, etc.
  • animal ingredients include beef, pork, poultry, mutton, horse meat, venison, wild boar, goat meat, rabbit meat, whale meat, their internal organs, horse mackerel, sweetfish, sardine, and bonito.
  • fish such as salmon, mackerel, and tuna
  • shellfish such as abalone, oysters, scallops, and clams
  • seafood such as shrimp, crab, squid, octopus, and sea cucumber.
  • egg products such as boiled eggs, fried eggs, and omelets, pasted products such as kamaboko, meat products such as ham and sausage, and processed foods such as noodles and pickles. It is not limited to these as long as it is an edible food manufacturing raw material or material.
  • These ingredients may be used alone or in combination of two or more. Among these ingredients, it is preferable to use vegetable ingredients whose physical properties such as hardness are not easily changed by high-pressure treatment.
  • ingredients may be used raw, or may be heated or cooked by boiling, simmering, baking, steaming, frying, etc. Furthermore, these ingredients may be frozen or frozen/thawed. Furthermore, the shape of these ingredients may be either lump or bite-sized, and the size of the ingredients can be selected as appropriate.
  • Examples of packaged foods include salads, sauces, seasonings, soups, and boiled foods.
  • pH of packaged food The pH of the packaged food is 3.0 or more and 7.0 or less, the lower limit is preferably 3.2 or more, more preferably 3.5 or more, and the upper limit is preferably 6.5 or less. Yes, and more preferably 6.0 or less. If the pH of the packaged food is within the above range, it is possible to control the generation of microorganisms in the acidic oil-in-water emulsified food and improve its shelf life, while also improving the flavor balance of the packaged food. Note that the pH value of the packaged food is a value measured using a pH meter (desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and a product temperature of 20°C.
  • the method for producing a packaged food according to the present invention includes the step of mixing an acidic oil-in-water emulsified food, ingredients, and an additional nonvolatile acid. Additional non-volatile acids are as described above. By mixing additional non-volatile acids, the pH of the packaged food can be adjusted to the above numerical range.
  • the method for producing a packaged food of the present invention further includes the step of filling a container with the above-mentioned mixed food.
  • the method for filling a container with food is not particularly limited, and can be performed by a conventionally known method.
  • Example 1 An acidic oil-in-water emulsified food was produced according to the blending ratios listed in Table 1. Specifically, first, clean water, non-volatile acid (phosphoric acid: concentration 75%), volatile acid (brewed vinegar: acetic acid content 14%), sugars below trisaccharide (fructose, glucose), and high sweetness.
  • An aqueous phase was prepared by uniformly mixing ingredients (sucralose), xanthan gum, modified starch (derived from corn), dextrin, monosodium glutamate, salt, enzyme-treated egg yolk, and egg white. Thereafter, edible oil (soybean oil) was added to the prepared aqueous phase and emulsified to prepare an acidic oil-in-water emulsified food.
  • Example 2 An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of phosphoric acid added was changed to 0.13% by mass.
  • Example 3 An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of phosphoric acid added was changed to 0.40% by mass.
  • Example 4 An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of fresh water was changed to 64% by mass and the amount of phosphoric acid added was changed to 1.33% by mass.
  • Example 5 An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of fresh water was changed to 64% by mass and the amount of phosphoric acid added was changed to 0.93% by mass.
  • Example 6 Same as Example 1 except that the amount of phosphoric acid added was changed to 0.07% by mass, the amount of lactic acid added was changed to 0.05% by mass, and the amount of brewed vinegar added was changed to 0.40% by mass. An acidic oil-in-water emulsified food was prepared.
  • Example 7 Except that phosphoric acid was not added, the amount of citric acid added was 0.135% by mass, the amount of malic acid added was 0.135% by mass, and the amount of brewed vinegar added was changed to 0.14% by mass.
  • An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1.
  • Example 8 No phosphoric acid was added, the amount of gluconic acid added was changed to 0.10% by mass, the amount of fumaric acid added was changed to 0.10% by mass, and the amount of brewed vinegar added was changed to 0.10% by mass.
  • An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1 except for the following changes.
  • Example 9 The amount of fresh water was changed to 79% by mass, the amount of phosphoric acid added was changed to 0.13% by mass, no fructose or glucose was added, the amount of sucralose was changed to 0.01% by mass, and the amount was edible.
  • An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of fat added was changed to 10% by mass.
  • Example 10 Example except that the amount of fresh water was changed to 61% by mass, the amount of fructose added was changed to 7.0% by mass, the amount of glucose added was changed to 6.5% by mass, and sucralose was not added.
  • An acidic oil-in-water emulsified food was prepared in the same manner as in 2.
  • Example 11 Example except that the amount of fresh water was changed to 60% by mass, the amount of sucrose added was 14% by mass, fructose, glucose, and sucralose were not added, and the amount of stevia added was 0.01% by mass.
  • An acidic oil-in-water emulsified food was prepared in the same manner as in 2.
  • Example 12 An acidic oil-in-water emulsified food was prepared in the same manner as in Example 3, except that the amount of brewed vinegar added was changed to 0.03% by mass.
  • flavor evaluation The acidic oil-in-water emulsified foods of Examples 1 to 12 and Comparative Examples 1 to 2 obtained above were evaluated by a plurality of trained panels according to the following four-level evaluation criteria: flavor (clean sweetness). was evaluated. The average value of the scores for each panel is shown in Table 2 as the evaluation score. If the evaluation score is 2.0 points or more, it can be said that the result is good. [Evaluation criteria] 4 points: The product had a very refreshing sweet taste and was very desirable as a product. 3 points: The product had a refreshing sweetness and was desirable as a product. 2 points: A refreshing sweetness could be felt, and the product was somewhat preferable. 1 point: No refreshing sweetness could be felt, and the product was not desirable.
  • All of the acidic oil-in-water emulsified foods of Examples 1 to 12 had a refreshing sweetness and were suitable as commercial products. Further, the pH of the acidic water emulsion seasonings of Examples 1 to 12 was within the range of 1.5 to 4.5. Since the acidic oil-in-water emulsified food of Comparative Example 1 had a large amount of phosphoric acid added, it did not have a refreshing sweet taste and was unsuitable as a commercial product. The acidic oil-in-water emulsified food of Comparative Example 2 had a high ratio of volatile acid content to non-volatile acid content, so it did not have a refreshing sweet taste and was unsuitable as a commercial product.
  • Example of manufacturing packaged food (salad)> After mixing the acidic oil-in-water emulsified food obtained in the above example, ingredients, additional non-volatile acid, and additional volatile acid so that the mixing ratio of the acidic liquid seasoning is as shown below, was filled and sealed. Thereafter, it was subjected to heat sterilization to obtain a packaged food (salad).

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Abstract

PROBLEM TO BE SOLVED: Providing an acidic oil-in-water emulsified food product having a refreshing sweetness. SOLUTION: The present invention is an acidic oil-in-water emulsified food product comprising a nonvolatile acid, a volatile acid, a trisaccharide or lower sugar and/or a high intensity sweetener, an emulsifying agent, and edible fat and oil, and having a water content of more than 60 mass%, wherein the amount of the nonvolatile acid included is 0.01-1.8 mass%, inclusive, relative to the total amount of the acidic oil-in-water emulsified seasoning, and the mass ratio of the amount of the volatile acid included relative to the amount of the nonvolatile acid included is 0.01-0.60, inclusive.

Description

酸性水中油型乳化食品、容器詰め食品およびその製造方法Acidic oil-in-water emulsified food, packaged food, and manufacturing method thereof
　本発明は、酸性水中油型乳化食品に関し、詳細には、少なくとも不揮発性酸及び揮発性酸を含有する酸性水中油型乳化食品に関する。また、本発明は、当該酸性水中油型乳化食品と具材とを含む容器詰め食品およびその製造方法に関する。 The present invention relates to an acidic oil-in-water emulsified food, and specifically relates to an acidic oil-in-water emulsified food containing at least a nonvolatile acid and a volatile acid. The present invention also relates to a packaged food containing the acidic oil-in-water emulsified food and ingredients, and a method for producing the same.
　従来、マヨネーズ等の酸性水中油型乳化食品は、多量の食用油脂を含有し、主要な酸性原料として食酢を含有するものが一般的であった。主要な酸性原料として食酢（酢酸）を含む酸性水中油型乳化食品は、酸味が強く、フレッシュな味わいを有するものであり、消費者に好まれていた。 Conventionally, acidic oil-in-water emulsified foods such as mayonnaise have generally contained a large amount of edible oil and fat, and vinegar as the main acidic raw material. Acidic oil-in-water emulsified foods containing vinegar (acetic acid) as the main acidic raw material have a strong sour taste and a fresh taste, and have been liked by consumers.
　例えば、特許文献１には、主要な乳化剤として大豆蛋白質を、また主要な酸性原料として食酢を使用し、更に他の水性原料および多量の食用油脂を使用して水中油型乳化食品を製造するに際して、不揮発性有機酸および核酸系調味料を併用添加することを特徴とする水中油型乳化食品の製造方法が開示されている。 For example, Patent Document 1 describes a method for producing an oil-in-water emulsified food using soybean protein as the main emulsifier, vinegar as the main acidic raw material, and further using other aqueous raw materials and a large amount of edible oil and fat. , discloses a method for producing an oil-in-water emulsified food characterized by adding a nonvolatile organic acid and a nucleic acid seasoning in combination.
　近年では、健康配慮の観点から、食用油脂の含有量が少なく、カロリーを抑えた酸性水中油型乳化食品も開発されている。また、消費者の嗜好の変化や水中油型乳化食品の用途の広がりから、酸性水中油型乳化食品の味わいに対する要望も多様化し、甘い味付けの水中油型乳化食品も開発されている。 In recent years, from the perspective of health considerations, acidic oil-in-water emulsified foods have been developed that contain less edible oil and fat and have fewer calories. Furthermore, due to changes in consumer tastes and the expansion of uses for oil-in-water emulsified foods, requests for the taste of acidic oil-in-water emulsified foods have diversified, and sweet-flavored oil-in-water emulsified foods have also been developed.
特公平６－１６６９０号公報Special Publication No. 6-16690
　本発明者等は、食用油脂の含有量が少なく、水分含有量が多い酸性水中油型乳化食品の開発において、三糖以下の糖及び／又は高甘味度甘味料を配合して甘い味付けの酸性水中油型乳化食品を製造する場合には、酸性水中油型乳化食品のすっきりとした甘さが十分に感じられないという課題を知見した。 In developing an acidic oil-in-water emulsified food with a low content of edible fats and oils and a high water content, the present inventors developed an acidic food with a sweet taste by blending sugars of trisaccharide or less and/or high-intensity sweeteners. When producing oil-in-water emulsified foods, we found that the problem was that the refreshing sweetness of acidic oil-in-water emulsified foods could not be felt sufficiently.
　本発明は、上記の課題に鑑みてなされたものであり、水分含有量が多い酸性水中油型乳化食品であって、すっきりとした甘さを感じることができる酸性水中油型乳化食品を提供することにある。 The present invention has been made in view of the above-mentioned problems, and provides an acidic oil-in-water emulsified food that has a high water content and can provide a refreshing sweet taste. There is a particular thing.
　本発明者等は、上記課題を解決するために鋭意検討した結果、驚くべきことに、不揮発性酸、揮発性酸、三糖以下の糖及び／又は高甘味度甘味料、乳化剤、並びに食用油脂を含有し、かつ、水分含有量が６０質量％超である酸性水中油型乳化食品において、揮発性酸の含有量の不揮発性酸の含有量に対する質量比を調節することによって、上記課題を解決できることを知見した。本発明者等は、当該知見に基づいて、本発明を完成するに至った。 As a result of intensive studies to solve the above problems, the present inventors surprisingly found that non-volatile acids, volatile acids, trisaccharides or less sugars and/or high-intensity sweeteners, emulsifiers, and edible oils and fats. The above problem is solved by adjusting the mass ratio of the volatile acid content to the non-volatile acid content in an acidic oil-in-water emulsified food containing a water content of more than 60% by mass. I learned that it is possible. The present inventors have completed the present invention based on this knowledge.
　すなわち、本発明の一態様によれば、以下の発明が提供される。
［１］　不揮発性酸、揮発性酸、三糖以下の糖及び／又は高甘味度甘味料、乳化剤、並びに食用油脂を含有し、かつ、水分含有量が６０質量％超である酸性水中油型乳化食品であって、
　前記不揮発性酸の含有量が、前記酸性水中油型乳化調味料の全量に対して、０．０１質量％以上１．８質量％以下であり、
　前記揮発性酸の含有量の前記不揮発性酸の含有量に対する質量比が０．０１以上０．６０以下であることを特徴とする、
　酸性水中油型乳化食品。
［２］　前記不揮発性酸が、リン酸、クエン酸、乳酸、リンゴ酸、グルコン酸、及びフマル酸からなる群より選択される少なくとも１種を含むことを特徴とする、
　［１］に記載の酸性水中油型乳化食品。
［３］　前記揮発性酸の含有量が、前記酸性水中油型乳化食品の全量に対して、０．００１質量％以上であることを特徴とする、
　［１］または［２］に記載の酸性水中油型乳化食品。
［４］　前記揮発性酸が、酢酸を含むことを特徴とする、
　［１］～［３］のいずれかに記載の酸性水中油型乳化食品。
［５］　前記不揮発性酸の含有量の前記三糖以下の糖の含有量に対する質量比が、０．００１以上０．５０以下であることを特徴とする、
　［１］～［４］のいずれかに記載の酸性水中油型乳化食品。
［６］　前記不揮発性酸の含有量の前記高甘味度甘味料の含有量に対する質量比が、１以上１００以下であることを特徴とする、
　［１］～［５］のいずれかに記載の酸性水中油型乳化食品。
［７］　前記三糖以下の糖の含有量が、前記酸性水中油型乳化食品の全量に対して、１質量％以上であることを特徴とする、
　［１］～［６］のいずれかに記載の酸性水中油型乳化食品。
［８］　前記高甘味度甘味料の含有量が、前記酸性水中油型乳化食品の全量に対して、０．００１質量％以上であることを特徴とする、
　［１］～［７］のいずれかに記載の酸性水中油型乳化食品。
［９］　前記食用油脂の含有量が、前記酸性水中油型乳化食品の全量に対して、５．０質量％以上４０質量％未満であることを特徴とする、
　［１］～［６］のいずれかに記載の酸性水中油型乳化食品。
［１０］　マヨネーズ様調味料であることを特徴とする、
　［１］～［７］のいずれかに記載の酸性水中油型乳化食品。
［１１］　［１］～［１０］のいずれかに記載の酸性水中油型乳化食品と具材とを含む容器詰め食品であって、
　ｐＨが３．０以上７．０以下であることを特徴とする、
　容器詰め食品。
［１２］　［１］～［１０］のいずれかに記載の酸性水中油型乳化食品と具材とを含む容器詰め食品の製造方法であって、
　前記酸性水中油型乳化食品、具材、及び追加の不揮発性酸を混合することを特徴とする、
　容器詰め食品の製造方法。 That is, according to one aspect of the present invention, the following invention is provided.
[1] Acidic oil-in-water type containing a nonvolatile acid, a volatile acid, a trisaccharide or less sugar and/or a high-intensity sweetener, an emulsifier, and an edible oil and fat, and having a water content of more than 60% by mass An emulsified food,
The content of the nonvolatile acid is 0.01% by mass or more and 1.8% by mass or less based on the total amount of the acidic oil-in-water emulsified seasoning,
characterized in that the mass ratio of the volatile acid content to the nonvolatile acid content is 0.01 or more and 0.60 or less,
Acidic oil-in-water emulsified food.
[2] The nonvolatile acid contains at least one selected from the group consisting of phosphoric acid, citric acid, lactic acid, malic acid, gluconic acid, and fumaric acid.
The acidic oil-in-water emulsified food according to [1].
[3] The content of the volatile acid is 0.001% by mass or more based on the total amount of the acidic oil-in-water emulsified food,
The acidic oil-in-water emulsified food according to [1] or [2].
[4] The volatile acid contains acetic acid,
The acidic oil-in-water emulsified food according to any one of [1] to [3].
[5] A mass ratio of the content of the nonvolatile acid to the content of the trisaccharide or less sugar is 0.001 or more and 0.50 or less,
The acidic oil-in-water emulsified food according to any one of [1] to [4].
[6] A mass ratio of the content of the nonvolatile acid to the content of the high-intensity sweetener is 1 or more and 100 or less,
The acidic oil-in-water emulsified food according to any one of [1] to [5].
[7] The content of the trisaccharide or less sugar is 1% by mass or more based on the total amount of the acidic oil-in-water emulsified food,
The acidic oil-in-water emulsified food according to any one of [1] to [6].
[8] The content of the high-intensity sweetener is 0.001% by mass or more based on the total amount of the acidic oil-in-water emulsified food,
The acidic oil-in-water emulsified food according to any one of [1] to [7].
[9] The content of the edible oil and fat is 5.0% by mass or more and less than 40% by mass with respect to the total amount of the acidic oil-in-water emulsified food,
The acidic oil-in-water emulsified food according to any one of [1] to [6].
[10] A mayonnaise-like seasoning,
The acidic oil-in-water emulsified food according to any one of [1] to [7].
[11] A packaged food comprising the acidic oil-in-water emulsified food according to any one of [1] to [10] and ingredients,
characterized by a pH of 3.0 or more and 7.0 or less,
Containerized food.
[12] A method for producing a packaged food comprising the acidic oil-in-water emulsified food according to any one of [1] to [10] and ingredients,
characterized by mixing the acidic oil-in-water emulsified food, ingredients, and an additional nonvolatile acid,
Method for producing packaged food.
　本発明によれば、すっきりとした甘さを感じることができる酸性水中油型乳化食品を提供することができる。また、当該酸性水中油型乳化食品を用いた容器詰め食品及びその製造方法を提供することができる。このような酸性水中油型乳化食品及び容器詰め食品は消費者の食欲を惹起することができ、酸性水中油型乳化食品及び容器詰め食品のさらなる市場拡大が期待できる。 According to the present invention, it is possible to provide an acidic oil-in-water emulsified food that has a refreshing sweet taste. Moreover, a packaged food using the acidic oil-in-water emulsified food and a method for producing the same can be provided. Such acidic oil-in-water emulsified foods and packaged foods can stimulate consumer appetite, and further expansion of the market for acidic oil-in-water emulsified foods and packaged foods can be expected.
＜酸性水中油型乳化食品＞
　本発明の酸性水中油型乳化食品は、少なくとも、不揮発性酸、揮発性酸、三糖以下の糖及び／又は高甘味度甘味料、乳化剤、並びに食用油脂を含有するものであり、増粘剤及び他の原料等をさらに含んでもよい。 <Acidic oil-in-water emulsified food>
The acidic oil-in-water emulsified food of the present invention contains at least a non-volatile acid, a volatile acid, a trisaccharide or less sugar and/or a high-intensity sweetener, an emulsifier, and an edible fat and oil, and a thickener. and other raw materials.
　水中油型乳化食品とは、油脂が油滴として水相中に略均一に分散し、水中油型に乳化された食品である。本発明の酸性水中油型乳化食品としては、マヨネーズ様調味料、ドレッシング、ソース、タレ、及びこれらに類する他の食品が挙げられ、マヨネーズ様調味料が好ましい。但し、本発明の酸性水中油型乳化食品から飲料は除かれる。なお、本発明におけるマヨネーズ様調味料には、食品表示基準で定めるマヨネーズ（水分含有量：３０質量％以下、食用油脂含有量：６５質量％以上）と類似の性状（例えば、味、外観、主原料等）を有しながら成分組成が食品表示基準に合致しない類似商品群が含まれる。 An oil-in-water emulsified food is a food in which fats and oils are almost uniformly dispersed as oil droplets in an aqueous phase and emulsified into an oil-in-water type. The acidic oil-in-water emulsified food of the present invention includes mayonnaise-like seasonings, dressings, sauces, sauces, and other similar foods, with mayonnaise-like seasonings being preferred. However, beverages are excluded from the acidic oil-in-water emulsified food of the present invention. Note that the mayonnaise-like seasoning in the present invention has similar properties (e.g., taste, appearance, This includes a group of similar products whose ingredient composition does not meet food labeling standards even though they contain ingredients (e.g., raw materials, etc.).
（酸性水中油型乳化食品の水分含有量）
　水中油型乳化食品の水分含有量は、６０質量％超であり、下限値はより好ましくは６２質量％以上であり、さらに好ましくは６４質量％以上であり、さらにより好ましくは６５質量％以上であり、また、上限値はより好ましくは８５質量％以下であり、さらに好ましくは７９質量％以下であり、さらにより好ましくは７５質量％以下である。本発明においては、水中油型乳化食品の水分含有量を上記範囲内まで高めて、食用油脂の含有量を減らしても、すっきりとした甘さを感じることができる。 (Water content of acidic oil-in-water emulsified food)
The water content of the oil-in-water emulsified food is more than 60% by mass, and the lower limit is more preferably 62% by mass or more, still more preferably 64% by mass or more, and even more preferably 65% by mass or more. The upper limit is more preferably 85% by mass or less, still more preferably 79% by mass or less, and even more preferably 75% by mass or less. In the present invention, even if the water content of the oil-in-water emulsified food is increased to within the above-mentioned range and the content of edible oil and fat is reduced, the food can still taste refreshing and sweet.
（酸性水中油型乳化食品のｐＨ）
　酸性水中油型乳化食品のｐＨは、特に限定されないが、例えば、１．０以上５．０以下であり、下限値は好ましくは１．２以上であり、より好ましくは１．５以上であり、上限値は好ましくは４．８以下であり、より好ましくは４．５以下である。酸性水中油型乳化食品のｐＨが上記範囲内であれば、酸性水中油型乳化食品の微生物発生を制御して保存性を高めながら、酸性水中油型乳化食品の風味のバランスを良好にすることができる。本発明においては、不揮発性酸及び揮発性酸の種類や配合量を調節することで、酸性水中油型乳化食品のｐＨを上記の好適な数値範囲に調整することができる。なお、酸性水中油型乳化食品のｐＨの値は、１気圧、品温２０℃とした時に、ｐＨ測定器（株式会社堀場製作所製卓上型ｐＨメータＦ－７２）を用いて測定した値である。 (pH of acidic oil-in-water emulsified food)
The pH of the acidic oil-in-water emulsified food is not particularly limited, but is, for example, 1.0 or more and 5.0 or less, and the lower limit is preferably 1.2 or more, more preferably 1.5 or more, The upper limit value is preferably 4.8 or less, more preferably 4.5 or less. If the pH of the acidic oil-in-water emulsified food is within the above range, it is possible to control the generation of microorganisms in the acidic oil-in-water emulsified food, improve its shelf life, and improve the flavor balance of the acidic oil-in-water emulsified food. I can do it. In the present invention, the pH of the acidic oil-in-water emulsified food can be adjusted to the above-mentioned preferred numerical range by adjusting the types and amounts of the nonvolatile acid and volatile acid. In addition, the pH value of the acidic oil-in-water emulsified food is the value measured using a pH meter (Desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atmosphere and product temperature of 20 ° C. .
（不揮発性酸）
　不揮発性酸は、特に限定されず従来公知の食品用の不揮発性酸を用いることができる。不揮発性酸としては、例えば、リン酸、クエン酸、乳酸、リンゴ酸、グルコン酸、フマル酸、及びコハク酸からなる群から選択される少なくとも１種を用いることが好ましい。これらの中でもリン酸を用いることがより好ましい。これらの不揮発性酸を添加することで、酸性水中油型乳化食品の微生物発生を制御して保存性を高めながら、酸性水中油型乳化食品のすっきりとした甘さを感じることができる。 (non-volatile acid)
The nonvolatile acid is not particularly limited, and conventionally known food grade nonvolatile acids can be used. As the nonvolatile acid, it is preferable to use, for example, at least one selected from the group consisting of phosphoric acid, citric acid, lactic acid, malic acid, gluconic acid, fumaric acid, and succinic acid. Among these, it is more preferable to use phosphoric acid. By adding these non-volatile acids, the generation of microorganisms in acidic oil-in-water emulsified foods can be controlled and the shelf life can be improved, while the refreshing sweetness of acidic oil-in-water emulsified foods can be enjoyed.
　不揮発性酸の含有量は、酸性水中油型乳化食品の全量に対して、０．０１質量％以上１．８質量％以下であり、下限値はより好ましくは０．０２質量％以上であり、さらに好ましくは０．０５質量％以上であり、さらにより好ましくは０．０８質量％以上であり、また、上限値はより好ましくは１．５質量％以下であり、さらに好ましくは１．２質量％以下であり、さらにより好ましくは１．０質量％以下であり、特に好ましくは０．８質量％以下である。不揮発性酸の含有量が上記範囲内であれば、酸性水中油型乳化食品の微生物発生を制御して保存性をより高めながら、酸性水中油型乳化食品のすっきりとした甘さを感じることができる。 The content of the nonvolatile acid is 0.01% by mass or more and 1.8% by mass or less, and the lower limit is more preferably 0.02% by mass or more, based on the total amount of the acidic oil-in-water emulsified food. More preferably, it is 0.05% by mass or more, even more preferably 0.08% by mass or more, and the upper limit is more preferably 1.5% by mass or less, even more preferably 1.2% by mass. It is not more than 1.0% by mass, even more preferably not more than 1.0% by mass, particularly preferably not more than 0.8% by mass. If the content of the non-volatile acid is within the above range, the generation of microorganisms in the acidic oil-in-water emulsified food can be controlled to further enhance the preservability, while the refreshing sweetness of the acidic oil-in-water emulsified food can be felt. can.
（揮発性酸）
　揮発性酸は、特に限定されず従来公知の食品用の揮発性酸を用いることができる。揮発性酸としては、例えば、酢酸、プロピオン酸等の有機酸や、塩酸、塩素酸、硝酸等の無機酸が挙げられる。これらの中でも、酢酸を用いることが好ましい。 (Volatile acid)
The volatile acid is not particularly limited, and conventionally known volatile acids for food can be used. Examples of volatile acids include organic acids such as acetic acid and propionic acid, and inorganic acids such as hydrochloric acid, chloric acid, and nitric acid. Among these, it is preferable to use acetic acid.
　揮発性酸の含有量は、酸性水中油型乳化食品の全量に対して、好ましくは０．００１質量％以上であり、下限値はより好ましくは０．００２質量％以上であり、さらに好ましくは０．００４質量％以上であり、また、上限値は好ましくは０．１０質量％以下であり、より好ましくは０．０８質量％以下であり、さらに好ましくは０．０６質量％以下である。揮発性酸の含有量が上記範囲内であれば、酸性水中油型乳化食品の微生物発生を制御して保存性を高めながら、酸性水中油型乳化食品のすっきりとした甘さを感じることができる。
　揮発性酸の含有量の不揮発性酸の含有量に対する質量比は、０．０１以上０．６０以下であり、下限値は好ましくは０．０１５以上であり、より好ましくは０．０２以上であり、さらに好ましくは０．０３以上であり、さらにより好ましくは０．０５以上であり、また、上限値は好ましくは０．５５以下であり、より好ましくは０．５０以下であり、さらに好ましくは０．４５以下であり、さらにより好ましくは０．４０以下である。揮発性酸の含有量の不揮発性酸の含有量に対する質量比が上記範囲内であれば、酸性水中油型乳化食品の微生物発生を制御して保存性を高めながら、酸性水中油型乳化食品のすっきりとした甘さを感じることができる。 The content of the volatile acid is preferably 0.001% by mass or more, and the lower limit is more preferably 0.002% by mass or more, even more preferably 0. The upper limit is preferably 0.10% by mass or less, more preferably 0.08% by mass or less, and still more preferably 0.06% by mass. If the volatile acid content is within the above range, it is possible to control the generation of microorganisms in the acidic oil-in-water emulsified food and improve its shelf life, while enjoying the refreshing sweetness of the acidic oil-in-water emulsified food. .
The mass ratio of the volatile acid content to the nonvolatile acid content is 0.01 or more and 0.60 or less, and the lower limit is preferably 0.015 or more, more preferably 0.02 or more. , more preferably 0.03 or more, even more preferably 0.05 or more, and the upper limit is preferably 0.55 or less, more preferably 0.50 or less, and still more preferably 0. It is .45 or less, and even more preferably 0.40 or less. If the mass ratio of the volatile acid content to the non-volatile acid content is within the above range, the generation of microorganisms in the acidic oil-in-water emulsified food can be controlled and the preservability can be improved, while the acidic oil-in-water emulsified food can be improved. You can feel the refreshing sweetness.
（三糖以下の糖）
　三糖以下の糖は、特に限定されず従来公知の食品用の三糖以下の糖を用いることができる。三糖以下の糖としては、例えば、スクロース、フルクトース、グルコース、ラクトース、マルトース、及びトレハロース等が挙げられる。これらの中でも、スクロース、フルクトース、及びグルコースからなる群から選択される少なくとも１種を用いることが好ましい。 (sugars below trisaccharides)
The sugar of trisaccharide or less is not particularly limited, and conventionally known sugars of trisaccharide or less for food can be used. Examples of sugars below trisaccharide include sucrose, fructose, glucose, lactose, maltose, and trehalose. Among these, it is preferable to use at least one selected from the group consisting of sucrose, fructose, and glucose.
　三糖以下の糖の含有量は、酸性水中油型乳化食品の全量に対して、下限値は好ましくは１質量％以上であり、より好ましくは３質量％以上であり、さらに好ましくは５質量％以上であり、さらにより好ましくは７質量％以上であり、また、上限値は好ましくは４０質量％以下であり、より好ましくは３０質量％以下であり、さらに好ましくは２５質量％以下であり、さらにより好ましくは２０質量％以下であり、特に好ましくは１６質量％以下であり、最も好ましくは１４質量％以下である。三糖以下の糖の含有量が上記範囲内であれば、酸性水中油型乳化食品の微生物発生を制御して保存性を高めながら、酸性水中油型乳化食品のすっきりとした甘さを感じることができる。
　不揮発性酸の含有量の三糖以下の糖の含有量に対する質量比は、好ましくは０．００１以上０．５０以下であり、下限値はより好ましくは０．００２以上であり、さらに好ましくは０．００５以上であり、さらにより好ましくは０．０１以上であり、また、上限値はより好ましくは０．４０以下であり、さらに好ましくは０．３０以下である。不揮発性酸の含有量の三糖以下の糖の含有量に対する質量比が上記範囲内であれば、酸性水中油型乳化食品の微生物発生を制御して保存性を高めながら、酸性水中油型乳化食品のすっきりとした甘さを感じることができる。 The lower limit of the content of sugars below trisaccharide is preferably 1% by mass or more, more preferably 3% by mass or more, and even more preferably 5% by mass, based on the total amount of the acidic oil-in-water emulsified food. or more, still more preferably 7% by mass or more, and the upper limit is preferably 40% by mass or less, more preferably 30% by mass or less, still more preferably 25% by mass or less, and It is more preferably 20% by mass or less, particularly preferably 16% by mass or less, and most preferably 14% by mass or less. If the content of sugars below trisaccharide is within the above range, the generation of microorganisms in the acidic oil-in-water emulsified food can be controlled and the shelf life can be improved, while the refreshing sweetness of the acidic oil-in-water emulsified food can be felt. Can be done.
The mass ratio of the nonvolatile acid content to the trisaccharide or lower sugar content is preferably 0.001 or more and 0.50 or less, and the lower limit is more preferably 0.002 or more, and even more preferably 0. It is .005 or more, even more preferably 0.01 or more, and the upper limit is more preferably 0.40 or less, still more preferably 0.30 or less. If the mass ratio of the nonvolatile acid content to the trisaccharide or less sugar content is within the above range, the acidic oil-in-water emulsion can be improved while controlling microbial development and improving the shelf life of the acidic oil-in-water emulsified food. You can feel the refreshing sweetness of the food.
（高甘味度甘味料）
　高甘味度甘味料は、特に限定されず従来公知の食品用の高甘味度甘味料を用いることができる。高甘味度甘味料としては、例えば、スクラロース及びステビアからなる群から選択される少なくとも１種を用いることが好ましい。 (High intensity sweetener)
The high-intensity sweetener is not particularly limited, and conventionally known high-intensity sweeteners for foods can be used. As the high-intensity sweetener, it is preferable to use, for example, at least one selected from the group consisting of sucralose and stevia.
　高甘味度甘味料の含有量は、酸性水中油型乳化食品の全量に対して、下限値は好ましくは０．００１質量％以上であり、より好ましくは０．００２質量％以上であり、さらに好ましくは０．００５質量％以上であり、さらにより好ましくは０．０１質量％以上であり、最も好ましくは０．０１５質量％以上であり、また、上限値は好ましくは０．５質量％以下であり、より好ましくは０．４質量％以下であり、さらに好ましくは０．３質量％以下であり、さらにより好ましくは０．２質量％以下であり、最も好ましくは０．１質量％以下である。高甘味度甘味料の含有量が上記範囲内であれば、酸性水中油型乳化食品の微生物発生を制御して保存性を高めながら、酸性水中油型乳化食品のすっきりとした甘さを感じることができる。
　不揮発性酸の含有量の高甘味度甘味料の含有量に対する質量比は、好ましくは１以上１００以下であり、下限値はより好ましくは２以上であり、さらに好ましくは３以上であり、さらにより好ましくは４以上であり、また、上限値はより好ましくは８０以下であり、さらに好ましくは６０以下であり、さらにより好ましくは５０以下であり、特に好ましくは３５以下である。不揮発性酸の含有量の高甘味度甘味料の含有量に対する質量比が上記範囲内であれば、酸性水中油型乳化食品の微生物発生を制御して保存性を高めながら、酸性水中油型乳化食品のすっきりとした甘さを感じることができる。 The lower limit of the content of the high-intensity sweetener is preferably 0.001% by mass or more, more preferably 0.002% by mass or more, and even more preferably is 0.005% by mass or more, even more preferably 0.01% by mass or more, most preferably 0.015% by mass or more, and the upper limit is preferably 0.5% by mass or less. , more preferably 0.4% by mass or less, still more preferably 0.3% by mass or less, even more preferably 0.2% by mass or less, most preferably 0.1% by mass or less. If the content of the high-intensity sweetener is within the above range, you can enjoy the refreshing sweetness of the acidic oil-in-water emulsified food while controlling the microbial development of the acidic oil-in-water emulsified food and improving its shelf life. I can do it.
The mass ratio of the content of nonvolatile acid to the content of high-intensity sweetener is preferably 1 or more and 100 or less, and the lower limit is more preferably 2 or more, still more preferably 3 or more, and even more. Preferably it is 4 or more, and the upper limit is more preferably 80 or less, still more preferably 60 or less, even more preferably 50 or less, particularly preferably 35 or less. If the mass ratio of the nonvolatile acid content to the high-intensity sweetener content is within the above range, the acidic oil-in-water emulsion can be improved while controlling the microbial development of the acidic oil-in-water emulsified food and improving its shelf life. You can feel the refreshing sweetness of the food.
（乳化剤）
　乳化剤は、特に限定されず従来公知の食品用の乳化剤を用いることができる。乳化剤としては、卵黄を用いることが好ましい。卵黄としては、例えば、生卵黄や、当該生卵黄に殺菌処理、冷凍処理、スプレードライ又はフリーズドライ等の乾燥処理、ホスフォリパーゼＡ１、ホスフォリパーゼＡ２、ホスフォリパーゼＣ、ホスフォリパーゼＤ又はプロテアーゼ等による酵素処理、超臨界二酸化炭素処理等の脱コレステロール処理、食塩又は糖類等の混合処理等の１種又は２種以上の処理を施したもの等が挙げられる。 (emulsifier)
The emulsifier is not particularly limited, and conventionally known food emulsifiers can be used. As the emulsifier, it is preferable to use egg yolk. Examples of the egg yolk include raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying on the raw egg yolk, phospholipase A1, phospholipase A2, phospholipase C, phospholipase D, or Examples include those subjected to one or more treatments such as enzymatic treatment with protease, etc., decholesterol treatment such as supercritical carbon dioxide treatment, and mixed treatment with salt or sugars.
　乳化剤としては、卵黄以外にも、リン脂質、リゾリン脂質、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、グリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル、乳化性澱粉等を用いることができる。これらの乳化剤は１種単独で用いてもよいし、２種以上を併用してもよい。 As the emulsifier, in addition to egg yolk, phospholipids, lysophospholipids, sucrose fatty acid esters, polyglycerin fatty acid esters, glycerin fatty acid esters, propylene glycol fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, emulsifiable starch, etc. can be used. can. These emulsifiers may be used alone or in combination of two or more.
　乳化剤の含有量は、酸性水中油型乳化食品の全量に対して、好ましくは０．１質量％以上１０質量％以下であり、下限値はより好ましくは０．２質量％以上であり、さらに好ましくは０．３質量％以上であり、さらにより好ましくは０．５質量％以上であり、また、上限値はより好ましくは１０質量％以下であり、さらに好ましくは７質量％以下であり、さらにより好ましくは５質量％以下である。乳化剤の含有量が上記範囲内であれば、酸性水中油型乳化食品は乳化状態を維持し易くなる。 The content of the emulsifier is preferably 0.1% by mass or more and 10% by mass or less, and the lower limit is more preferably 0.2% by mass or more, even more preferably is 0.3% by mass or more, even more preferably 0.5% by mass or more, and the upper limit is more preferably 10% by mass or less, still more preferably 7% by mass or less, and even more preferably Preferably it is 5% by mass or less. If the content of the emulsifier is within the above range, the acidic oil-in-water emulsified food can easily maintain its emulsified state.
（増粘剤）
　増粘剤は、特に限定されず従来公知の食品用の増粘剤を用いることができる。増粘剤としては、増粘剤としては、加工澱粉及び／又はガム類を用いることができる。これらの増粘剤は１種単独で用いてもよいし、２種以上を併用してもよい。 (Thickener)
The thickener is not particularly limited, and conventionally known food thickeners can be used. As the thickener, modified starch and/or gums can be used. These thickeners may be used alone or in combination of two or more.
（加工澱粉）
　加工澱粉の原料澱粉としては、特に限定されないが、例えば、馬鈴薯澱粉、トウモロコシ澱粉コーンスターチ（例えば、スイートコーン由来、デントコーン由来、ワキシーコーン由来のコーンスターチ）、タピオカ澱粉、サゴ澱粉、甘藷澱粉、小麦澱粉、及び米澱粉等が挙げられる。化学的処理としては、架橋処理、エステル化処理、エーテル化処理、酸化処理等が挙げられ、ヒドロキシプロピルリン酸架橋、アセチル化アジピン酸架橋、及びリン酸架等の架橋処理を行うことが好ましい。物理的処理としてはα化処理、湿熱処理等が挙げられる。好適な加工澱粉としては、例えば、アセチル化アジピン酸架橋澱粉、アセチル化リン酸化架橋澱粉、アセチル化酸化澱粉、オクテニルコハク酸澱粉、酢酸澱粉、酸化澱粉、ヒドロキシプロピル澱粉、ヒドロキシプロピル化リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉、リン酸化澱粉、リン酸架橋澱粉等が挙げられる。 (Processed starch)
Raw material starches for processed starch are not particularly limited, but include, for example, potato starch, corn starch (e.g. corn starch derived from sweet corn, dent corn, waxy corn), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch. Chemical treatments include crosslinking treatment, esterification treatment, etherification treatment, oxidation treatment, etc., and crosslinking treatments such as hydroxypropyl phosphoric acid crosslinking, acetylated adipic acid crosslinking, and phosphoric acid crosslinking are preferably performed. Examples of physical treatments include gelatinization treatment and moist heat treatment. Suitable processed starches include, for example, acetylated adipic acid cross-linked starch, acetylated phosphorylated cross-linked starch, acetylated oxidized starch, octenyl succinate starch, acetic acid starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, Examples include phosphoric acid monoesterified phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid crosslinked starch, and the like.
　加工澱粉の含有量は、酸性水中油型乳化食品の全量に対して、好ましくは０．５質量％以上１５質量％以下であり、下限値はより好ましくは１．０質量％以上であり、さらに好ましくは２．０質量％以上であり、さらにより好ましくは３．０質量％以上であり、また、上限値はより好ましくは１２質量％以下であり、より好ましくは１０質量％以下であり、さらにより好ましくは８．０質量％以下である。加工澱粉の含有量が上記範囲内であれば、酸性水中油型乳化食品は乳化状態を維持し易くなる。 The content of processed starch is preferably 0.5% by mass or more and 15% by mass or less, and the lower limit is more preferably 1.0% by mass or more, and further Preferably it is 2.0% by mass or more, even more preferably 3.0% by mass or more, and the upper limit is more preferably 12% by mass or less, more preferably 10% by mass or less, and More preferably, it is 8.0% by mass or less. If the content of processed starch is within the above range, the acidic oil-in-water emulsified food will easily maintain its emulsified state.
（ガム類）
　ガム類としては、例えば、キサンタンガム、コンニャクガム、グアーガム、タマリンドシードガム、ローカストビーンガム、ジェランガム、及びアラビアガム等が上げられる。 (gum)
Examples of gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic.
　ガム類の含有量は、酸性水中油型乳化食品の全量に対して、好ましくは０．１質量％以上５．０質量％以下であり、下限値はより好ましくは０．２質量％以上であり、さらに好ましくは０．３質量％以上であり、さらにより好ましくは０．５質量％以上であり、また、上限値はより好ましくは３．０質量％以下であり、より好ましくは２．０質量％以下であり、さらにより好ましくは１．０質量％以下である。ガム類の含有量が上記範囲内であれば、酸性水中油型乳化食品は乳化状態を維持し易くなる。 The content of gums is preferably 0.1% by mass or more and 5.0% by mass or less, and the lower limit is more preferably 0.2% by mass or more, based on the total amount of the acidic oil-in-water emulsified food. , more preferably 0.3% by mass or more, even more preferably 0.5% by mass or more, and the upper limit is more preferably 3.0% by mass or less, more preferably 2.0% by mass. % or less, and even more preferably 1.0% by mass or less. When the content of gums is within the above range, the acidic oil-in-water emulsified food can easily maintain its emulsified state.
（食用油脂）
　酸性水中油型乳化食品に用いる食用油脂は、特に限定されず従来公知の食用油脂を用いることができる。食用油脂としては、例えば、菜種油、大豆油、パーム油、綿実油、コーン油、ひまわり油、サフラワー油、胡麻油、オリーブ油、亜麻仁油、米油、椿油、荏胡麻油、グレープシードオイル、ピーナッツオイル、アーモンドオイル、アボカドオイル等の植物油脂、魚油、牛脂、豚脂、鶏脂、又はＭＣＴ（中鎖脂肪酸トリグリセリド）、ジグリセリド、硬化油、エステル交換油等のような化学的あるいは酵素的処理等を施して得られる油脂等を挙げることができる。これらの中でも、菜種油、大豆油、コーン油、パーム油、又はこれらの混合油を用いることが好ましい。 (edible fats and oils)
The edible fat used in the acidic oil-in-water emulsified food is not particularly limited, and conventionally known edible fats and oils can be used. Examples of edible oils include rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, camellia oil, perilla sesame oil, grapeseed oil, peanut oil, and almond oil. Oil, vegetable oil such as avocado oil, fish oil, beef tallow, pork fat, chicken fat, or chemically or enzymatically treated oil such as MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, transesterified oil, etc. Examples include the oils and fats obtained. Among these, it is preferable to use rapeseed oil, soybean oil, corn oil, palm oil, or a mixture thereof.
　食用油脂の含有量は、酸性水中油型乳化食品の全量に対して、健康配慮の観点から、例えば、好ましくは５．０質量％以上４０質量％未満であり、下限値はより好ましくは８．０質量％以上であり、さらに好ましくは１０質量％以上であり、また、上限値はより好ましくは３５質量％以下であり、さらに好ましくは３０質量％以下であり、さらにより好ましくは２５質量％以下である。 From the viewpoint of health considerations, the content of edible oil and fat is, for example, preferably 5.0% by mass or more and less than 40% by mass, and the lower limit is more preferably 8.0% by mass or more, based on the total amount of the acidic oil-in-water emulsified food. It is 0% by mass or more, more preferably 10% by mass or more, and the upper limit is more preferably 35% by mass or less, still more preferably 30% by mass or less, and even more preferably 25% by mass or less. It is.
（他の原料）
　酸性水中油型乳化食品は、上述した原料以外に、本発明の効果を損なわない範囲で酸性水中油型乳化食品に通常用いられている各種原料を適宜選択し含有させることができる。例えば、醤油、みりん、食塩、胡麻、グルタミン酸ナトリウム、ブイヨン等の調味料、からし粉、胡椒等の香辛料、アスコルビン酸、ビタミンＥ等の酸化防止剤、静菌剤等が挙げられる。 (Other raw materials)
In addition to the above-mentioned raw materials, the acidic oil-in-water emulsified food can contain appropriately selected various raw materials commonly used in acidic oil-in-water emulsified foods within a range that does not impair the effects of the present invention. Examples include seasonings such as soy sauce, mirin, salt, sesame seeds, monosodium glutamate, and bouillon, spices such as mustard powder and pepper, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents.
＜酸性水中油型乳化食品の製造方法＞　
　本発明の酸性水中油型乳化食品の製造方法の一例について説明する。例えば、まず、清水、不揮発性酸、揮発性酸、三糖以下の糖及び／又は高甘味度甘味料、乳化剤、増粘剤、並びに調味料等の他の水相原料を混合して、水相を調製する。続いて、上記で調製した水相に油相原料である食用油脂を注加して粗乳化し、次にせん断力に優れた処理機等で均質化して、水相中に油相を乳化分散させた酸性水中油型乳化食品を得ることができる。 <Method for producing acidic oil-in-water emulsified food>
An example of the method for producing the acidic oil-in-water emulsified food of the present invention will be described. For example, first, other aqueous phase materials such as fresh water, non-volatile acids, volatile acids, trisaccharides or less and/or high-intensity sweeteners, emulsifiers, thickeners, and seasonings are mixed, and water Prepare the phase. Next, edible fats and oils, which are raw materials for the oil phase, are added to the aqueous phase prepared above to coarsely emulsify them, and then homogenized using a processing machine with excellent shearing force to emulsify and disperse the oil phase in the aqueous phase. An acidic oil-in-water emulsified food can be obtained.
　本発明の酸性水中油型乳化食品の製造には、通常の酸性水中油型乳化食品の製造に使われる装置を用いることができる。このような装置としては、例えば、一般的な攪拌機、スティックミキサー、スタンドミキサー、ホモミキサー等が挙げられる。撹拌機の撹拌羽形状としては、例えばプロペラ翼、タービン翼、パドル翼、アンカー翼等が挙げられる。 For the production of the acidic oil-in-water emulsified food of the present invention, equipment used for the production of ordinary acidic oil-in-water emulsified foods can be used. Examples of such devices include general stirrers, stick mixers, stand mixers, homo mixers, and the like. Examples of the shape of the stirring blades of the stirrer include propeller blades, turbine blades, paddle blades, anchor blades, and the like.
＜容器詰め食品＞
　本発明の容器詰め食品は、上記の酸性水中油型乳化食品と具材とを含むものである。酸性水中油型乳化食品については、上述の通りである。 <Containerized food>
The packaged food of the present invention contains the above acidic oil-in-water emulsified food and ingredients. The acidic oil-in-water emulsified food is as described above.
（具材）
　具材としては、植物性の具材および動物性の具材のいずれでも用いることができる。植物性の具材としては、大根、人参、牛蒡、筍、キャベツ、白菜、セロリ、アスパラガス、ほうれん草、小松菜、青梗菜、トマト等の野菜、ジャガイモ、薩摩芋、里芋等の芋類、大豆、小豆、蚕豆、エンドウ豆等の豆類、米、麦、稗、粟等の穀類、リンゴ、モモ、パイナップル等の果実類、椎茸、シメジ、エノキ、ナメコ、松茸等のきのこ類、若布、昆布、ひじき等の海藻等を挙げることができる。また、動物性の具材としては、牛肉、豚肉、鳥肉、羊肉、馬肉、鹿肉、猪肉、山羊肉、兎肉、鯨肉、それらの内臓等の肉類や、鯵、鮎、鰯、鰹、鮭、鯖、鮪等の魚類、鮑、牡蠣、帆立、蛤等の貝類、エビ、カニ、イカ、タコ、ナマコ等の魚介類を挙げることができる。また、ゆで卵、卵焼き、オムレツ等の卵製品、蒲鉾等の練製品やハム・ソーセージ等の畜肉製品、麺類、漬物等の加工食品であってもよい。食用の食品製造原料または素材であれば、これらに限定されない。これらの具材は、１種のみを用いてもよいし、２種以上を混合して用いてもよい。これらの具材の中でも、高圧処理によって硬さ等の物性が変化しにくい植物性の具材を用いることが好ましい。 (Ingredients)
As the ingredients, either vegetable ingredients or animal ingredients can be used. Vegetable ingredients include vegetables such as daikon radish, carrots, burdock, bamboo shoots, cabbage, Chinese cabbage, celery, asparagus, spinach, komatsuna, bok choy, tomatoes, potatoes, potatoes such as satsuma potatoes, taro, soybeans, and red beans. , legumes such as silkworms and peas, grains such as rice, wheat, millet, millet, fruits such as apples, peaches, and pineapples, mushrooms such as shiitake, shimeji, enoki, nameko, matsutake, young cloth, kelp, hijiki, etc. Examples include seaweed, etc. In addition, animal ingredients include beef, pork, poultry, mutton, horse meat, venison, wild boar, goat meat, rabbit meat, whale meat, their internal organs, horse mackerel, sweetfish, sardine, and bonito. , fish such as salmon, mackerel, and tuna; shellfish such as abalone, oysters, scallops, and clams; and seafood such as shrimp, crab, squid, octopus, and sea cucumber. It may also be egg products such as boiled eggs, fried eggs, and omelets, pasted products such as kamaboko, meat products such as ham and sausage, and processed foods such as noodles and pickles. It is not limited to these as long as it is an edible food manufacturing raw material or material. These ingredients may be used alone or in combination of two or more. Among these ingredients, it is preferable to use vegetable ingredients whose physical properties such as hardness are not easily changed by high-pressure treatment.
　これらの具材は、生の状態で用いてもよいし、茹でる、煮る、焼く、蒸す、揚げる等の加熱・調理を行ったものを用いてもよい。また、これらの具材は、凍結あるいは凍結・解凍処理をしたものを用いることもできる。さらに、これらの具材の形状は、塊でも一口大でもいずれの形状であってもよく、具材の大きさは適宜選択することができる。 These ingredients may be used raw, or may be heated or cooked by boiling, simmering, baking, steaming, frying, etc. Furthermore, these ingredients may be frozen or frozen/thawed. Furthermore, the shape of these ingredients may be either lump or bite-sized, and the size of the ingredients can be selected as appropriate.
　容器詰め食品としては、例えば、サラダ、ソース、調味料、スープ、煮物等を挙げることができる。 Examples of packaged foods include salads, sauces, seasonings, soups, and boiled foods.
（容器詰め食品のｐＨ）
　容器詰め食品のｐＨは、３．０以上７．０以下であり、下限値は好ましくは３．２以上であり、より好ましくは３．５以上であり、上限値は好ましくは６．５以下であり、より好ましくは６．０以下である。容器詰め食品のｐＨが上記範囲内であれば、酸性水中油型乳化食品の微生物発生を制御して保存性を高めながら、容器詰め食品の風味のバランスを良好にすることができる。なお、容器詰め食品のｐＨの値は、１気圧、品温２０℃とした時に、ｐＨ測定器（株式会社堀場製作所製卓上型ｐＨメータＦ－７２）を用いて測定した値である。 (pH of packaged food)
The pH of the packaged food is 3.0 or more and 7.0 or less, the lower limit is preferably 3.2 or more, more preferably 3.5 or more, and the upper limit is preferably 6.5 or less. Yes, and more preferably 6.0 or less. If the pH of the packaged food is within the above range, it is possible to control the generation of microorganisms in the acidic oil-in-water emulsified food and improve its shelf life, while also improving the flavor balance of the packaged food. Note that the pH value of the packaged food is a value measured using a pH meter (desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and a product temperature of 20°C.
＜容器詰め食品の製造方法＞
　本発明の容器詰め食品の製造方法は、酸性水中油型乳化食品、具材、及び追加の不揮発性酸を混合する工程を含むものである。追加の不揮発性酸については、上述の通りである。追加の不揮発性酸を混合することで、容器詰め食品のｐＨを上記の数値範囲に調節することができる。 <Method for producing packaged food>
The method for producing a packaged food according to the present invention includes the step of mixing an acidic oil-in-water emulsified food, ingredients, and an additional nonvolatile acid. Additional non-volatile acids are as described above. By mixing additional non-volatile acids, the pH of the packaged food can be adjusted to the above numerical range.
　本発明の容器詰め食品の製造方法は、上記の混合後の食品を容器に充填する工程をさらに含むものである。食品を容器に充填する方法は、特に限定されず、従来公知の方法により行うことができる。 The method for producing a packaged food of the present invention further includes the step of filling a container with the above-mentioned mixed food. The method for filling a container with food is not particularly limited, and can be performed by a conventionally known method.
　以下に、実施例と比較例を挙げて本発明をさらに詳細に説明するが、本発明は以下の実施例の内容に限定して解釈されるものではない。 The present invention will be described in more detail below with reference to Examples and Comparative Examples, but the present invention should not be construed as being limited to the contents of the Examples below.
＜酸性水中油型乳化食品の製造例＞
［実施例１］
　表１に記載の配合割合に準じ、酸性水中油型乳化食品を製造した。具体的には、まず、清水、不揮発性酸（リン酸：濃度７５％）、揮発性酸（醸造酢：酢酸含有量１４％）、三糖以下の糖（フルクトース、グルコース）、高甘味度甘味料（スクラロース）、キサンタンガム、加工澱粉（トウモロコシ由来）、デキストリン、グルタミン酸ナトリウム、食塩、酵素処理卵黄、及び卵白を均一になるように混合して、水相を調製した。その後、調製した水相に食用油脂（大豆油）を注加し、乳化処理を行って、酸性水中油型乳化食品を調製した。 <Example of production of acidic oil-in-water emulsified food>
[Example 1]
An acidic oil-in-water emulsified food was produced according to the blending ratios listed in Table 1. Specifically, first, clean water, non-volatile acid (phosphoric acid: concentration 75%), volatile acid (brewed vinegar: acetic acid content 14%), sugars below trisaccharide (fructose, glucose), and high sweetness. An aqueous phase was prepared by uniformly mixing ingredients (sucralose), xanthan gum, modified starch (derived from corn), dextrin, monosodium glutamate, salt, enzyme-treated egg yolk, and egg white. Thereafter, edible oil (soybean oil) was added to the prepared aqueous phase and emulsified to prepare an acidic oil-in-water emulsified food.
［実施例２］
　リン酸の添加量を０．１３質量％に変更した以外は、実施例１と同様にして酸性水中油型乳化食品を調製した。 [Example 2]
An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of phosphoric acid added was changed to 0.13% by mass.
［実施例３］
　リン酸の添加量を０．４０質量％に変更した以外は、実施例１と同様にして酸性水中油型乳化食品を調製した。 [Example 3]
An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of phosphoric acid added was changed to 0.40% by mass.
［実施例４］
　清水の量を６４質量％に変更し、リン酸の添加量を１．３３質量％に変更した以外は、実施例１と同様にして酸性水中油型乳化食品を調製した。 [Example 4]
An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of fresh water was changed to 64% by mass and the amount of phosphoric acid added was changed to 1.33% by mass.
［実施例５］
　清水の量を６４質量％に変更し、リン酸の添加量を０．９３質量％に変更した以外は、実施例１と同様にして酸性水中油型乳化食品を調製した。 [Example 5]
An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of fresh water was changed to 64% by mass and the amount of phosphoric acid added was changed to 0.93% by mass.
［実施例６］
　リン酸の添加量を０．０７質量％に変更し、乳酸の添加量を０．０５質量％とし、かつ醸造酢の添加量を０．４０質量％に変更した以外は、実施例１と同様にして酸性水中油型乳化食品を調製した。 [Example 6]
Same as Example 1 except that the amount of phosphoric acid added was changed to 0.07% by mass, the amount of lactic acid added was changed to 0.05% by mass, and the amount of brewed vinegar added was changed to 0.40% by mass. An acidic oil-in-water emulsified food was prepared.
［実施例７］
　リン酸を添加せず、クエン酸の添加量を０．１３５質量％とし、リンゴ酸の添加量を０．１３５質量％とし、かつ醸造酢の添加量を０．１４質量％に変更した以外は、実施例１と同様にして酸性水中油型乳化食品を調製した。 [Example 7]
Except that phosphoric acid was not added, the amount of citric acid added was 0.135% by mass, the amount of malic acid added was 0.135% by mass, and the amount of brewed vinegar added was changed to 0.14% by mass. An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1.
［実施例８］
　リン酸を添加せず、グルコン酸の添加量を０．１０質量％に変更し、フマル酸の添加量を０．１０質量％に変更し、かつ醸造酢の添加量を０．１０質量％に変更した以外は、実施例１と同様にして酸性水中油型乳化食品を調製した。 [Example 8]
No phosphoric acid was added, the amount of gluconic acid added was changed to 0.10% by mass, the amount of fumaric acid added was changed to 0.10% by mass, and the amount of brewed vinegar added was changed to 0.10% by mass. An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1 except for the following changes.
［実施例９］
　清水の量を７９質量％に変更し、リン酸の添加量を０．１３質量％に変更し、フルクトース及びグルコースを添加せず、スクラロースの添加量を０．０１質量％に変更し、かつ食用油脂の添加量を１０質量％に変更した以外は、実施例１と同様にして酸性水中油型乳化食品を調製した。 [Example 9]
The amount of fresh water was changed to 79% by mass, the amount of phosphoric acid added was changed to 0.13% by mass, no fructose or glucose was added, the amount of sucralose was changed to 0.01% by mass, and the amount was edible. An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of fat added was changed to 10% by mass.
［実施例１０］
　清水の量を６１質量％に変更し、フルクトースの添加量を７．０質量％に変更し、グルコースの添加量を６．５質量％に変更し、スクラロースを添加しなかった以外は、実施例２と同様にして酸性水中油型乳化食品を調製した。 [Example 10]
Example except that the amount of fresh water was changed to 61% by mass, the amount of fructose added was changed to 7.0% by mass, the amount of glucose added was changed to 6.5% by mass, and sucralose was not added. An acidic oil-in-water emulsified food was prepared in the same manner as in 2.
［実施例１１］
　清水の量を６０質量％に変更し、スクロースの添加量を１４質量％とし、フルクトース、グルコース、及びスクラロースを添加せず、かつステビアの添加量を０．０１質量％とした以外は、実施例２と同様にして酸性水中油型乳化食品を調製した。 [Example 11]
Example except that the amount of fresh water was changed to 60% by mass, the amount of sucrose added was 14% by mass, fructose, glucose, and sucralose were not added, and the amount of stevia added was 0.01% by mass. An acidic oil-in-water emulsified food was prepared in the same manner as in 2.
［実施例１２］
　醸造酢の添加量を０．０３質量％に変更した以外は、実施例３と同様にして酸性水中油型乳化食品を調製した。 [Example 12]
An acidic oil-in-water emulsified food was prepared in the same manner as in Example 3, except that the amount of brewed vinegar added was changed to 0.03% by mass.
［比較例１］
　清水の量を６２質量％に変更し、リン酸の添加量を２．６７質量％に変更した以外は、実施例１と同様にして酸性水中油型乳化食品を調製した。 [Comparative example 1]
An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of fresh water was changed to 62% by mass and the amount of phosphoric acid added was changed to 2.67% by mass.
［比較例２］
　清水の量を６２質量％に変更し、クエン酸を０．３質量％に変更し、リンゴ酸を０．３質量％に変更し、醸造酢の添加量を２．８６質量％に変更した以外は、実施例７と同様にして酸性水中油型乳化食品を調製した。 [Comparative example 2]
Other than changing the amount of fresh water to 62% by mass, changing citric acid to 0.3% by mass, changing malic acid to 0.3% by mass, and changing the amount of brewed vinegar to 2.86% by mass. An acidic oil-in-water emulsified food was prepared in the same manner as in Example 7.
（ｐＨ測定）
　上記で得られた実施例１～１２及び比較例１～２の酸性水中油型乳化食品について、１気圧、品温２０℃とした時に、ｐＨ測定器（株式会社堀場製作所製卓上型ｐＨメータＦ－７２）を用いてｐＨを測定した。 (pH measurement)
Regarding the acidic oil-in-water emulsified foods of Examples 1 to 12 and Comparative Examples 1 to 2 obtained above, when the temperature was 1 atm and the product temperature was 20°C, a pH measuring device (desktop pH meter F manufactured by Horiba Ltd.) -72) was used to measure the pH.
（風味評価）
　上記で得られた実施例１～１２及び比較例１～２の酸性水中油型乳化食品について、複数の訓練されたパネルにより、下記の４段階の評価基準で、風味（すっきりとした甘さ）を評価した。各パネルの点数の平均値を評価点として表２に示した。評価点が２．０点以上であれば、良好な結果であると言える。
［評価基準］
　４点：すっきりとした甘さをとても感じることができ、商品として非常に好ましかった。
　３点：すっきりとした甘さを感じることができ、商品として好ましかった。
　２点：すっきりとした甘さをやや感じることができ、商品としてやや好ましかった。
　１点：すっきりとした甘さを感じることができず、商品として好ましくなかった。 (Flavor evaluation)
The acidic oil-in-water emulsified foods of Examples 1 to 12 and Comparative Examples 1 to 2 obtained above were evaluated by a plurality of trained panels according to the following four-level evaluation criteria: flavor (clean sweetness). was evaluated. The average value of the scores for each panel is shown in Table 2 as the evaluation score. If the evaluation score is 2.0 points or more, it can be said that the result is good.
[Evaluation criteria]
4 points: The product had a very refreshing sweet taste and was very desirable as a product.
3 points: The product had a refreshing sweetness and was desirable as a product.
2 points: A refreshing sweetness could be felt, and the product was somewhat preferable.
1 point: No refreshing sweetness could be felt, and the product was not desirable.
　実施例１～１２の酸性水中油型乳化食品はいずれも、すっきりとした甘さを感じ、商品として好適であった。また、実施例１～１２の酸性水中乳化調味料のｐＨは１．５～４．５の範囲内であった。
　比較例１の酸性水中油型乳化食品はリン酸の添加量が多かったため、すっきりとした甘さを感じることができず、商品として不適であった。比較例２の酸性水中油型乳化食品は、揮発性酸の含有量の不揮発性酸の含有量に対する比が高かったため、すっきりとした甘さを感じることができず、商品として不適であった。 All of the acidic oil-in-water emulsified foods of Examples 1 to 12 had a refreshing sweetness and were suitable as commercial products. Further, the pH of the acidic water emulsion seasonings of Examples 1 to 12 was within the range of 1.5 to 4.5.
Since the acidic oil-in-water emulsified food of Comparative Example 1 had a large amount of phosphoric acid added, it did not have a refreshing sweet taste and was unsuitable as a commercial product. The acidic oil-in-water emulsified food of Comparative Example 2 had a high ratio of volatile acid content to non-volatile acid content, so it did not have a refreshing sweet taste and was unsuitable as a commercial product.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
＜容器詰め食品（サラダ）の製造例＞
　下記の酸性液状調味料の配合割合となるように、上記の実施例で得られた酸性水中油型乳化食品、具材、追加の不揮発性酸、及び追加の揮発性酸を混合した後、容器に充填して封止した。その後、加熱殺菌に供して、容器詰め食品（サラダ）を得た。 <Example of manufacturing packaged food (salad)>
After mixing the acidic oil-in-water emulsified food obtained in the above example, ingredients, additional non-volatile acid, and additional volatile acid so that the mixing ratio of the acidic liquid seasoning is as shown below, was filled and sealed. Thereafter, it was subjected to heat sterilization to obtain a packaged food (salad).
　続いて、＜酸性水中油型乳化食品の製造例＞と同様にして、サラダのｐＨ測定及び風味評価を行った。測定結果及び評価結果を表３に示した。 Subsequently, the pH of the salad was measured and the flavor was evaluated in the same manner as in <Production Example of Acidic Oil-in-Water Emulsified Food>. The measurement results and evaluation results are shown in Table 3.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003

Claims (12)

  1. 　不揮発性酸、揮発性酸、三糖以下の糖及び／又は高甘味度甘味料、乳化剤、並びに食用油脂を含有し、かつ、水分含有量が６０質量％超である酸性水中油型乳化食品であって、
    　前記不揮発性酸の含有量が、前記酸性水中油型乳化調味料の全量に対して、０．０１質量％以上１．８質量％以下であり、
    　前記揮発性酸の含有量の前記不揮発性酸の含有量に対する質量比が０．０１以上０．６０以下であることを特徴とする、
    酸性水中油型乳化食品。     An acidic oil-in-water emulsified food containing a nonvolatile acid, a volatile acid, a trisaccharide or less sugar and/or a high-intensity sweetener, an emulsifier, and an edible oil and fat, and having a water content of more than 60% by mass. There it is,
    The content of the nonvolatile acid is 0.01% by mass or more and 1.8% by mass or less based on the total amount of the acidic oil-in-water emulsified seasoning,
    characterized in that the mass ratio of the volatile acid content to the nonvolatile acid content is 0.01 or more and 0.60 or less,
    Acidic oil-in-water emulsified food.
  2. 　前記不揮発性酸が、リン酸、クエン酸、乳酸、リンゴ酸、グルコン酸、及びフマル酸からなる群より選択される少なくとも１種を含むことを特徴とする、
    請求項１に記載の酸性水中油型乳化食品。     The nonvolatile acid includes at least one selected from the group consisting of phosphoric acid, citric acid, lactic acid, malic acid, gluconic acid, and fumaric acid.
    The acidic oil-in-water emulsified food according to claim 1.
  3. 　前記揮発性酸の含有量が、前記酸性水中油型乳化食品の全量に対して、０．００１質量％以上であることを特徴とする、
    請求項１に記載の酸性水中油型乳化食品。     The content of the volatile acid is 0.001% by mass or more based on the total amount of the acidic oil-in-water emulsified food,
    The acidic oil-in-water emulsified food according to claim 1.
  4. 　前記揮発性酸が、酢酸を含むことを特徴とする、
    請求項１に記載の酸性水中油型乳化食品。     characterized in that the volatile acid contains acetic acid,
    The acidic oil-in-water emulsified food according to claim 1.
  5. 　前記不揮発性酸の含有量の前記三糖以下の糖の含有量に対する質量比が、０．００１以上０．５０以下であることを特徴とする、
    請求項１に記載の酸性水中油型乳化食品。     characterized in that the mass ratio of the content of the nonvolatile acid to the content of the trisaccharide or less sugar is 0.001 or more and 0.50 or less,
    The acidic oil-in-water emulsified food according to claim 1.
  6. 　前記不揮発性酸の含有量の前記高甘味度甘味料の含有量に対する質量比が、１以上１００以下であることを特徴とする、
    請求項１に記載の酸性水中油型乳化食品。     characterized in that the mass ratio of the content of the nonvolatile acid to the content of the high-intensity sweetener is 1 or more and 100 or less,
    The acidic oil-in-water emulsified food according to claim 1.
  7. 　前記三糖以下の糖の含有量が、前記酸性水中油型乳化食品の全量に対して、１質量％以上であることを特徴とする、
    請求項１に記載の酸性水中油型乳化食品。     The content of the trisaccharide or less sugar is 1% by mass or more based on the total amount of the acidic oil-in-water emulsified food,
    The acidic oil-in-water emulsified food according to claim 1.
  8. 　前記高甘味度甘味料の含有量が、前記酸性水中油型乳化食品の全量に対して、０．００１質量％以上であることを特徴とする、
    請求項１に記載の酸性水中油型乳化食品。     The content of the high-intensity sweetener is 0.001% by mass or more based on the total amount of the acidic oil-in-water emulsified food,
    The acidic oil-in-water emulsified food according to claim 1.
  9. 　前記食用油脂の含有量が、前記酸性水中油型乳化食品の全量に対して、５．０質量％以上４０質量％未満であることを特徴とする、
    請求項１に記載の酸性水中油型乳化食品。     The content of the edible oil and fat is 5.0% by mass or more and less than 40% by mass with respect to the total amount of the acidic oil-in-water emulsified food,
    The acidic oil-in-water emulsified food according to claim 1.
  10. 　マヨネーズ様調味料であることを特徴とする、
    請求項１に記載の酸性水中油型乳化食品。     characterized by being a mayonnaise-like seasoning,
    The acidic oil-in-water emulsified food according to claim 1.
  11. 　請求項１～１０のいずれ一項に記載の酸性水中油型乳化食品と具材とを含む容器詰め食品であって、
    　ｐＨが３．０以上７．０以下であることを特徴とする、
    容器詰め食品。     A packaged food comprising the acidic oil-in-water emulsified food according to any one of claims 1 to 10 and ingredients,
    characterized by a pH of 3.0 or more and 7.0 or less,
    Containerized food.
  12. 　請求項１～１０のいずれか一項に記載の酸性水中油型乳化食品と具材とを含む容器詰め食品の製造方法であって、
    　前記酸性水中油型乳化食品、具材、及び追加の不揮発性酸を混合することを特徴とする、
    容器詰め食品の製造方法。     A method for producing a packaged food comprising the acidic oil-in-water emulsified food according to any one of claims 1 to 10 and ingredients,
    characterized by mixing the acidic oil-in-water emulsified food, ingredients, and an additional nonvolatile acid,
    Method for producing packaged food.
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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0923845A (en) * 1995-07-11 1997-01-28 Asahi Denka Kogyo Kk Acidic oil-in-water type emulsified food without acetic acid flavor and its production
JP2011120571A (en) * 2009-11-13 2011-06-23 Q P Corp Oil-in-water emulsion seasoning and production method thereof
WO2015080232A1 (en) * 2013-11-29 2015-06-04 キユーピー 株式会社 Acidic oil-in-water type emulsified condiment

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JP6143656B2 (en) * 2013-11-28 2017-06-07 キユーピー株式会社 Acid emulsified seasoning
JP6514110B2 (en) * 2013-11-29 2019-05-15 キユーピー株式会社 Acidic oil-in-water type emulsified seasoning
WO2016084264A1 (en) * 2014-11-28 2016-06-02 キユーピー株式会社 Acidic emulsified seasoning
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JPH0923845A (en) * 1995-07-11 1997-01-28 Asahi Denka Kogyo Kk Acidic oil-in-water type emulsified food without acetic acid flavor and its production
JP2011120571A (en) * 2009-11-13 2011-06-23 Q P Corp Oil-in-water emulsion seasoning and production method thereof
WO2015080232A1 (en) * 2013-11-29 2015-06-04 キユーピー 株式会社 Acidic oil-in-water type emulsified condiment

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