WO2023203839A1 - Produit alimentaire à émulsion d'huile-dans-eau acide, et produit alimentaire emballé dans un contenant et son procédé de production - Google Patents

Produit alimentaire à émulsion d'huile-dans-eau acide, et produit alimentaire emballé dans un contenant et son procédé de production 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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English (en)
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/zh
Publication of WO2023203839A1 publication Critical patent/WO2023203839A1/fr

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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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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Seasonings (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

PROBLÈME À RÉSOUDRE : Fournir un produit alimentaire à émulsion d'huile-dans-eau acide ayant un goût sucré rafraîchissant. SOLUTION : La présente invention concerne un produit alimentaire à émulsion d'huile-dans-eau acide contenant un acide non volatil, un acide volatil, un trisaccharide ou un sucre inférieur et/ou un édulcorant de haute intensité, un agent émulsifiant, et de la matière grasse et de l'huile comestibles, et ayant une teneur en eau supérieure à 60 % en masse, la quantité de l'acide non volatil inclus étant comprise entre 0,01 et 1,8 % en masse, inclus, par rapport à la quantité totale de l'assaisonnement à émulsion d'huile-dans-eau acide, et le rapport en masse de la quantité de l'acide volatil inclus par rapport à la quantité de l'acide non volatil inclus étant compris entre 0,01 et 0,60, inclus.
PCT/JP2023/004051 2022-04-22 2023-02-07 Produit alimentaire à émulsion d'huile-dans-eau acide, et produit alimentaire emballé dans un contenant et son procédé de production WO2023203839A1 (fr)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0923845A (ja) * 1995-07-11 1997-01-28 Asahi Denka Kogyo Kk 無酢酸風味の酸性水中油型乳化食品及びその製造方法
JP2011120571A (ja) * 2009-11-13 2011-06-23 Q P Corp 水中油型乳化状調味料及びその製造方法
WO2015080232A1 (fr) * 2013-11-29 2015-06-04 キユーピー 株式会社 Condiment acide émulsifié de type huile dans eau

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Publication number Priority date Publication date Assignee Title
JP6143656B2 (ja) * 2013-11-28 2017-06-07 キユーピー株式会社 酸性乳化状調味料
CN105792672B (zh) * 2013-11-29 2019-11-19 丘比株式会社 酸性水包油型乳化调味料
WO2016084264A1 (fr) * 2014-11-28 2016-06-02 キユーピー株式会社 Assaisonnement émulsionné acide
JP2021003046A (ja) * 2019-06-26 2021-01-14 三菱ケミカルフーズ株式会社 酸性水中油型乳化食品及び惣菜
JP6656456B1 (ja) * 2019-06-26 2020-03-04 キユーピー株式会社 酸性水中油型乳化食品

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0923845A (ja) * 1995-07-11 1997-01-28 Asahi Denka Kogyo Kk 無酢酸風味の酸性水中油型乳化食品及びその製造方法
JP2011120571A (ja) * 2009-11-13 2011-06-23 Q P Corp 水中油型乳化状調味料及びその製造方法
WO2015080232A1 (fr) * 2013-11-29 2015-06-04 キユーピー 株式会社 Condiment acide émulsifié de type huile dans eau

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