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WO2014178139A1 - Assaisonnement composé en émulsion - Google Patents

Assaisonnement composé en émulsion Download PDF

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Publication number
WO2014178139A1
WO2014178139A1 PCT/JP2013/062733 JP2013062733W WO2014178139A1 WO 2014178139 A1 WO2014178139 A1 WO 2014178139A1 JP 2013062733 W JP2013062733 W JP 2013062733W WO 2014178139 A1 WO2014178139 A1 WO 2014178139A1
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WO
WIPO (PCT)
Prior art keywords
oil
aqueous phase
emulsion
emulsified seasoning
forming
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
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PCT/JP2013/062733
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English (en)
Japanese (ja)
Inventor
翔太 川▲崎▼
竹内　秀和
聡 寺岡
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Kewpie Corp
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Kewpie Corp
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Publication date
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Priority to PCT/JP2013/062733 priority Critical patent/WO2014178139A1/fr
Priority to JP2015514731A priority patent/JP6137305B2/ja
Publication of WO2014178139A1 publication Critical patent/WO2014178139A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup

Definitions

  • Emulsion seasonings such as mayonnaise and dressings are made into W / O / W type emulsions, the amount of the inner aqueous phase is larger than the amount of the outer aqueous phase, and the amount of the acidulant in the inner aqueous phase is the same as that of the outer aqueous phase. It is known to reduce acidity by increasing the amount of acidulant and to reduce the calorie of the emulsified seasoning by reducing the content of fats and oils (Patent Document 1).
  • An object of the present invention is to provide a new emulsified seasoning having a novel taste.
  • the present invention is a composite emulsified seasoning in which a first oil droplet in which an inner aqueous phase is dispersed and a second oil droplet in which an inner aqueous phase is not dispersed are dispersed in an outer aqueous phase
  • the composite emulsified seasoning contains polyglycerin condensed ricinoleic acid ester, organic acid, edible fats and oils 5 to 40% by mass, and sodium chloride 1 to 6% by mass
  • the outer water phase contains egg yolk and thickener
  • a composite emulsion seasoning in which the viscosity (25 ° C.) of the composite emulsion seasoning is 4 to 800 Pa ⁇ s.
  • this invention is as a 1st method among the manufacturing methods of the above-mentioned composite emulsion seasoning, A step of forming a W / O-type emulsion in which a mixed liquid for forming an inner aqueous phase containing salt and an organic acid is dispersed in an oil phase containing an edible oil and fat and a polyglycerin condensed ricinoleic acid ester; A step of forming an O / W type emulsion in which oil droplets composed of edible fats and oils are dispersed in a mixture for forming an outer aqueous phase containing egg yolk and a thickener; Provided is a method for producing a composite emulsified seasoning having a step of mixing a W / O emulsion with an O / W emulsion.
  • a step of dispersing the W / O type emulsion in an outer water phase-forming mixture containing egg yolk and a thickener to form a W / O / W type emulsion Provided is a method for producing a composite emulsified seasoning comprising a step of mixing edible fats and oils with a W / O / W emulsion.
  • a step of dispersing the W / O type emulsion in a mixture for forming an outer aqueous phase containing egg yolk to form a W / O / W type emulsion Provided is a method for producing a composite emulsified seasoning having a step of mixing a thickener dispersed in an edible oil and fat with a W / O / W emulsion.
  • fats and oils are dispersed in the outer water phase in two states: a first oil droplet in which the inner aqueous phase is dispersed and a second oil droplet in which the inner aqueous phase is not dispersed. Therefore, it becomes possible to exhibit a new taste that cannot be tasted with conventional W / O / W type emulsified seasonings and O / W type emulsified seasonings. Moreover, since a seasoning and a fragrance
  • the above-described composite emulsified seasoning of the present invention can be easily produced.
  • parts means “parts by mass” and “%” means “mass%” unless otherwise specified.
  • FIG. 1A is a schematic diagram of the composite emulsified seasoning A of the present invention.
  • the composite emulsified seasoning A of the present invention includes a first oil droplet P1 in which the inner aqueous phase W1 is dispersed in the oil phase O1, and a second oil in which the inner aqueous phase is not dispersed in the oil phase O2.
  • Droplets P2 are dispersed in the outer water phase W2, and the inner water phase W1 forming the first oil droplets P1 and the W / O / W type emulsion composed of the oil phase O1 and the outer water phase W2, and the second It is in an emulsified state in which the oil phase O2 forming the oil droplets P2 and the O / W emulsion by the external water phase W2 are combined.
  • the composite emulsified seasoning of the present invention is sufficient for the rich taste of fats and oils even though the fat content is low, like the W / O / W type emulsified seasoning.
  • the mouthfeel and cream feel that are not found in conventional W / O / W type emulsified seasonings can be felt.
  • the average particle diameter of the oil droplets can be increased to 10 ⁇ m or more to improve the richness of the fats and oils, but the W / O / W type emulsion of the composite emulsified seasoning A of the present invention can be improved.
  • the particle diameter of the first oil drop P1 can be increased to 10 ⁇ m or more by dispersing the inner aqueous phase W1 in the first oil drop P1, the richness of the oil and fat is improved despite the low oil content. I can feel enough.
  • the taste unique to emulsified foods such as mouthfeel and creaminess is manifested by the distribution of oil droplets having an average particle size of less than 10 ⁇ m, particularly 1 to 4 ⁇ m, in the aqueous phase.
  • oil droplets having an average particle size of less than 10 ⁇ m, particularly 1 to 4 ⁇ m, in the aqueous phase.
  • W / O / W type emulsified seasoning in order to adjust the average particle diameter of oil droplets to less than 10 ⁇ m, it is necessary to lower the viscosity of the outer water phase, but the viscosity of the outer water phase is reduced. When it was made, there was a problem that stability fell remarkably. Therefore, it is difficult to produce a W / O / W type emulsified seasoning having an oil droplet average particle size of less than 10 ⁇ m and high storage stability. Conventional W / O / W type emulsification The seasoning had insufficient mouthfeel and cream.
  • the average particle diameter of the second oil droplets P2 can be reduced to less than 10 ⁇ m. Furthermore, because part of the second oil droplets P2 adheres to the surface of the first oil droplets P1, it is possible to feel a new mouthfeel and cream that are not found in conventional emulsified seasonings. By being in such an emulsified state, the composite emulsified seasoning A of the present invention does not have a storage stability problem.
  • the complex emulsified seasoning of the present invention has a W / O / W type emulsion portion, so that the gum is not an essential component, and such a problem also occurs. do not do.
  • the ratio of the inner aqueous phase W1 of the first oil droplet P1, the oil phase O1 of the first oil droplet P1, and the outer aqueous phase W2 is 25 to 75: 5 to 40: 5 to 50, and further 50 to 75:15 to 30: 5 to 20.
  • the ratio of the second oil droplets P2 can be 3 to 50% of the outer aqueous phase W2, and particularly 5 to 20% from the viewpoint of improving the mouthfeel and cream feeling of the composite emulsified seasoning. Can do.
  • the particle diameter exceeds 3 ⁇ m, which is included in the first oil droplet P1 having a particle diameter of 10 ⁇ m or more, from the point that the rich taste of the oil can be improved.
  • the number of water droplets in the inner water phase W1 is 5 or less or 0, the average particle diameter of the first oil droplets P1 is 10 to 30 ⁇ m, and the water content in the inner water phase W1 is 40 to 60 mass of the entire composite emulsified seasoning A. %,
  • the amount of water in the outer aqueous phase W2 can be less than 10% by mass of the entire composite emulsified seasoning A.
  • the large-diameter first oil droplets P1 are dispersed in a small amount of the external water phase W2, and the small-diameter oil droplets P1 are dispersed in the oil phase O1.
  • the water droplets of the inner aqueous phase W1 are dispersed at a higher density than the conventional W / O / W type emulsified seasoning.
  • a sample for microscope observation was prepared by placing a small amount of this composite emulsified seasoning A on a slide glass, covering the glass cover, and spreading the sample over the entire cover glass.
  • the first oil droplets P1 having a particle diameter of 10 ⁇ m or more contained in a 90 ⁇ m square have 5 or less or 0 water droplets in the inner aqueous phase W1 having a particle diameter of 3 ⁇ m or more. is there.
  • the particle diameter of 1 ⁇ m contained in each first oil droplet P1 having a particle diameter of 10 ⁇ m or more is observed.
  • the number of water droplets in the inner aqueous phase W1 of 3 ⁇ m or less is preferably 10 or more.
  • the composite emulsified seasoning A as a food material, even if water separation occurs from the food material, it is possible to prevent the food material from becoming watery or sticky due to the separated water.
  • the unique mouthfeel and creaminess caused by the oil phase O1 of the oil droplet P1 and the oil phase O2 of the second oil droplet P2 are also maintained.
  • the emulsification stability of the composite emulsified seasoning A is very high, and the original emulsified state is maintained even if the composite emulsified seasoning A is stored at 40 ° C. for 1 week. Therefore, according to the composite emulsified seasoning A, it can be transported or stored at room temperature.
  • the average particle diameter of the first oil droplets P1 dispersed in the outer water phase W2 can be 10 to 30 ⁇ m, further 10 to 25 ⁇ m, and further 10 to 20 ⁇ m. can do.
  • the average particle size of the first oil droplets P1 dispersed in the outer water phase W2 is within the above range, the rich taste peculiar to fats and oils can be strongly felt, and the average particle size in the oil phase O1 Therefore, the water retention of the W / O / W emulsified seasoning can be increased.
  • the average particle diameter of the water droplets of the inner water phase W1 dispersed in the oil phase O1 of the first oil droplet P1 can be 3 ⁇ m or less, and further the water retention of the inner water phase W1 is increased. .5 ⁇ m or less, particularly 1 to 2 ⁇ m.
  • the average particle diameter of the emulsion particles is a median value (median diameter) measured by a particle size distribution measuring apparatus using a laser diffraction scattering method.
  • the inner aqueous phase W1 can contain water, a thickener, an organic acid, salt and other seasonings.
  • the composite emulsified seasoning A of the present invention contains 1 to 6% of salt as a whole, and the inner water phase W1 can contain this total amount, but it is easy to feel the rich taste of fats and oils, and the cream feeling So that the content of salt in the inner aqueous phase W1 is 2 to 5%, more preferably 2 to 4%, based on the total amount of the composite emulsified seasoning A.
  • the content of sodium chloride in the inner aqueous phase W1 is preferably higher than the content of sodium chloride in the outer aqueous phase W2 in order to prevent the foodstuff from separating water.
  • Organic acid to be contained in the inner aqueous phase W1 is not particularly limited as long as it is used for food.
  • vinegar for example, vinegar, acetic acid, citric acid, succinic acid, lactic acid, gluconic acid And so on.
  • brewing vinegar, wine vinegar, etc. can be used as vinegar.
  • the content of the organic acid in the inner aqueous phase W1 can be 0.2 to 2% with respect to the entire composite emulsified seasoning A, and can further be 0.5 to 1.5%.
  • the content of the organic acid is within the above range, the flavor is good, the growth of microorganisms is suppressed, and the oil phase O1 particles are stabilized and the inner aqueous phase W1 particles are refined. can do.
  • the mass ratio of the organic acid content of the inner aqueous phase W1 to the total amount of the organic acid is preferably 70/100 to 90/100, and more preferably 75/100 to 90 in terms of excellent texture and water separation inhibiting effect. / 100.
  • the composite emulsified seasoning A of the present invention may contain a thickener in the inner aqueous phase W1.
  • a thickener By adding a thickener to the inner water phase W1, the inner water phase W1 is thickened. Therefore, when the inner water phase W1 retains the water transferred from the outer water phase W2, it is emulsified in the water retaining state. The state is easily maintained.
  • moisture content of the inner water phase W1 becomes difficult to transfer to the outer water phase W2 because the internal water phase W1 is thickened, it can prevent that the viscosity of the whole complex emulsification seasoning falls.
  • the thickener is not particularly limited as long as it is used for food, and for example, starch, gum, pectin, curdlan, pullulan, sodium alginate, carrageenan, konjac mannan and the like can be used. it can.
  • starch for example, potato starch, corn starch, tapioca starch, wheat starch, rice starch, processed starch obtained by subjecting these starches to pregelatinization, crosslinking, etc., or these starches were subjected to wet heat treatment Wet heat-treated starch.
  • the processed starch is not particularly limited as long as it is a starch that has been subjected to chemical treatment designated as a content by the Food Sanitation Law and is used for food.
  • acetylated adipic acid cross-linked starch acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, hydroxypropyl starch, phosphorylated starch, phosphoric acid Cross-linked starch, phosphoric acid monoesterified phosphoric acid cross-linked starch, and the like may be used, and one or more of these may be used.
  • the wet heat-treated starch is not particularly limited as long as it is commercially available as “wet heat-treated starch”.
  • starch particles containing water that does not gelatinize even when the starch is heated are sealed in containers.
  • starch is placed in a container, sealed and decompressed, and in the second stage, steam is introduced into the container, What was manufactured with the pressure reduction heating method etc. which humidify and heat can be used.
  • Examples of gum quality include xanthan gum, gellan gum, carrageenan, locust bean gum, tara gum, guar gum, gum arabic, tamarind gum, and silium seed gum.
  • starch when the inner water phase W1 retains the water transferred from the outer water phase W2, starch is preferably used in that the water retention state is easily maintained, and further, a complex emulsion seasoning. In terms of improving the emulsification stability of the material A, starch and gum may be used in combination.
  • the content of the thickening agent in the inner aqueous phase W1 can be 0.1 to 3% with respect to the whole of the composite emulsified seasoning A.
  • the content can be made 0.5 to 2%.
  • the inner water phase W1 may contain sodium glutamate, sugar, etc., if necessary.
  • the water content in the inner aqueous phase W1 can be 40 to 60% of the total of the composite emulsified seasoning A, and in particular 45 to 60%. Since the amount of water in the inner water phase W1 is in the range of the above numerical values, a large amount of water droplets in the inner water phase W1 can be dispersed in the oil phase O1, and the average particle diameter of the first oil droplets P1 can be increased. In addition, it contributes to improving the richness peculiar to fats and oils and leads to high density dispersion of water droplets of the inner aqueous phase W1 in the oil phase O1, so that the water retention of the composite emulsified seasoning A is improved.
  • the amount of water in the inner aqueous phase W1 is the total amount of water contained in each component contained in the inner aqueous phase W1.
  • the organic acid is vinegar with an acetic acid concentration of 4%
  • the water content is 96%. It is.
  • the outer water phase W2 contains egg yolk and a thickener, and can further contain organic acids, egg whites, salt and other seasonings.
  • egg yolk In the external water phase W2, egg yolk functions as an emulsifier and the like.
  • egg yolk include raw egg yolk, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, phospholipase A1, phospholipase A2, phospholipase C, and phospholipase D.
  • one or two or more kinds of treatments such as enzyme treatment with protease, desugaring treatment with yeast or glucose oxidase, etc., decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or saccharide, etc. Is mentioned.
  • the egg yolk that has been subjected to the above-described enzyme treatment particularly the egg yolk that has been enzyme-treated with phospholipase A1 or phospholipase A2, ie, lyso The egg yolk can be mentioned.
  • the content of egg yolk in the outer aqueous phase W2 can be 1 to 10%, particularly 2 to 8%, in terms of solid content, with respect to the entire composite emulsified seasoning.
  • the outer aqueous phase W2 can contain the organic acids described above for the inner aqueous phase W1.
  • the content of the organic acid in the outer aqueous phase W2 is preferably smaller than the content of the organic acid in the inner aqueous phase W1. In particular, it can be 0.1 to 0.5% with respect to the entire composite emulsified seasoning A, and further 0.2 to 0.4%.
  • the content of the organic acid is within the above range, the sourness of the composite emulsified seasoning A is moderately felt, the flavor is good, the growth of microorganisms can be suppressed, and the first oil droplet P1 And the second oil droplets P2 and the internal water phase W2.
  • the mass ratio of the organic acid content of the outer aqueous phase W2 to the total amount of the organic acid is preferably 10/100 to 30/100, more preferably 10/100 to 25 in terms of excellent texture and water separation inhibiting effect. / 100.
  • the dispersion state of the first oil droplets P1 and the second oil droplets P2 can be stabilized.
  • a thickener the above-mentioned thickener described about the inner water phase W1 can be contained.
  • the same thickener as contained in the inner aqueous phase W1 may be contained, or a different one may be contained.
  • starch it is preferable to use starch in terms of being able to stably disperse the first oil droplets P1 having a large diameter in a small amount of the external water phase W2, and in order to improve the emulsion stability of the composite emulsified seasoning A, It is good to use together.
  • the content of the thickener in the outer water phase W2 can be 0.1 to 2% with respect to the total of the composite emulsified seasoning A, and in particular, the dispersion of the first oil droplets P1 and the second oil droplets P2. From the point that the state can be stabilized and the emulsification stability of the composite emulsified seasoning A can be improved, it can be made 0.1 to 1%.
  • the egg white is a liquid raw egg white obtained by mechanically dividing an egg such as a chicken egg with a cracker and mechanically separating the egg yolk, or a product obtained by freezing, concentrating or drying the egg white, or Egg whites in various states can be used, such as those that have been frozen, concentrated or dried, or those in which the egg white that has been frozen, concentrated or dried is returned to normal liquid egg white.
  • Egg whites in various states can be used, such as those that have been frozen, concentrated or dried, or those in which the egg white that has been frozen, concentrated or dried is returned to normal liquid egg white.
  • the egg white which performed various processes such as a heat-sterilization process, a desugaring process, and a de-lysozyme process, can be used.
  • the content of egg white in the external aqueous phase W2 can be 0.05 to 0.5% in terms of solid content with respect to the total of the composite emulsified seasoning A, and further 0.05 to 0.2%. can do.
  • the salt content in the outer aqueous phase W2 should be less than the salt content in the inner aqueous phase W1. Is preferable, and the outer aqueous phase W2 may not contain salt. Therefore, the salt content in the outer aqueous phase W2 can be 0 to 2%, more preferably 0.2 to 1%, based on the whole emulsified seasoning.
  • the outer water phase W2 can contain sodium glutamate, sugar, etc., if necessary.
  • the amount of water in the external water phase W2 can be less than 10% of the total of the composite emulsified seasoning A.
  • the amount of water in the outer water phase W2 is the total amount of water contained in each component contained in the outer water phase W2, for example, 48% of raw egg yolk is water and 88% of raw egg white.
  • the organic acid is vinegar having an acetic acid concentration of 4%, 96% of the organic acid is moisture.
  • the composite emulsified seasoning A of the present invention contains 5 to 40% by mass of edible oil / fat of the composite emulsified seasoning A, of which 50 to 95% is the first oil droplet. It can be contained in the oil phase O1 of P1.
  • the composite emulsified seasoning of the present invention can have the same oil and fat feeling as the conventional O / W type emulsified seasoning, but has a lower calorie than the conventional O / W type emulsified seasoning and is edible.
  • the material cost derived from fats and oils also decreases.
  • the oil phase O1 of the first oil droplet P1 can contain polyglycerin condensed ricinoleic acid ester and the like in addition to the edible fats and oils described above.
  • the content of the edible oil / fat in the first oil droplet P1 is preferably small in terms of reducing the calorie of the composite emulsified seasoning A, but if the content of the edible oil / fat is too small, the emulsion stability is improved. Therefore, the edible fat is adjusted to 4.5 to 39% of the composite emulsified seasoning A. In particular, it can be 18% or more from the viewpoint of improving the emulsification stability of the composite emulsified seasoning A, and can be 25% or less from the viewpoint of improving the mouthfeel and cream feeling.
  • Edible oils and fats include edible vegetable oils (eg, rapeseed oil, soybean oil, safflower oil, sunflower oil, corn oil, olive oil, grape seed oil, sesame oil, cottonseed oil, perilla seed oil, linseed oil), fish oil, liver oil, transesterification And fats and oils mainly containing diglyceride, and these can be used alone or in combination of two or more.
  • edible vegetable oils eg, rapeseed oil, soybean oil, safflower oil, sunflower oil, corn oil, olive oil, grape seed oil, sesame oil, cottonseed oil, perilla seed oil, linseed oil
  • fish oil eg. rapeseed oil, soybean oil, safflower oil, sunflower oil, corn oil, olive oil, grape seed oil, sesame oil, cottonseed oil, perilla seed oil, linseed oil
  • fish oil eg. rapeseed oil, soybean oil, safflower oil, sunflower oil, corn oil,
  • flavor oils such as rar oil, fat-soluble vitamins such as vitamin E, and fats and oils in which carotenoids are dissolved can also be used as edible fats and oils.
  • Polyglycerol condensed ricinoleic acid ester The polyglycerol condensed ricinoleic acid ester functions as an emulsifier in the composite emulsified seasoning of the present invention.
  • the polyglycerin condensed ricinoleic acid ester can have an esterification degree of more than 30% and 60% or less, particularly 31 to 51% from the viewpoint of improving emulsification stability and preventing water separation from foods. be able to.
  • the degree of esterification is more than 80% and 100% or less, particularly 90% or more and 100% in terms of improving the flavor of the salad and suppressing the water use of food. It can be as follows.
  • the content of the polyglycerin condensed ricinoleate in the oil phase O can be 0.1 to 5% with respect to the composite emulsified seasoning A, and in particular, the emulsification stability of the composite emulsified seasoning A is improved. At the same time, from the point that water separation from foods using the composite emulsified seasoning A can be effectively suppressed, the content can be made 0.5 to 3%.
  • the degree of esterification of the polyglycerin condensed ricinoleic acid ester refers to the ratio of the condensed ricinoleic acid bonded to the polyglycerin moiety contained in the polyglycerin condensed ricinoleic acid ester. More specifically, when the average degree of polymerization of polyglycerin is n, polyglycerin has an average of (n + 2) hydroxyl groups in the molecule, so 1 to (n + 2) molecules are condensed per polyglycerin molecule. It is possible to esterify ricinoleic acid.
  • the degree of esterification is 0%, and when all the hydroxyl groups of the polyglycerin site contained in the polyglycerin-condensed ricinoleic acid ester are ester-bonded, The degree of esterification of the polyglycerol condensed ricinoleic acid ester is 100%. Since the polyglycerin condensed ricinoleic acid ester is usually composed of various degrees of esterification, the average degree of esterification is defined as the degree of esterification of the polyglycerin condensed ricinoleic acid ester.
  • the first oil droplets P1 can contain an oil-soluble seasoning in addition to the edible oil and fat and the polyglycerin condensed ricinoleic acid ester.
  • the oil phase O2 forming the second oil droplets P2 may be formed only from edible oils and fats, and may further contain oil-soluble seasonings and the like.
  • the content of the edible oil and fat in the second oil droplet P2 is preferably small from the viewpoint of reducing the calorie content of the composite emulsified seasoning A, but if the content of the edible oil and fat is too small, a unique mouthfeel and cream feel is obtained. Since it is difficult to form, it is preferable to use 0.5 to 10% of the composite emulsified seasoning A. In particular, it is preferably 1% or more from the viewpoint of improving the mouthfeel and cream feeling of the composite emulsified seasoning A, and 6% or less from the viewpoint of improving the richness of fats and oils.
  • edible fats and oils those mentioned in the oil phase O1 of the first oil droplet P1 can be used.
  • the second oil droplet P2 contains lull oil.
  • the composite emulsion seasoning of the present invention is excellent in emulsion stability.
  • the original emulsified state is maintained even at 40 ° C. for 1 week or at room temperature (15 to 25 ° C.) for 2 months or longer. Therefore, the composite emulsified seasoning of the present invention can transport and store products at room temperature, and can reduce distribution costs.
  • This emulsification stability is considered to be greatly contributed by the egg yolk and the thickener contained in the outer aqueous phase W1.
  • a thickener is contained in the inner water phase W1 of the first oil droplet P1
  • the emulsion stability can be further improved.
  • the water separation rate of the emulsified seasoning is 85% or less, particularly 80% or less, particularly with respect to the water separation rate of the reference seasoning described later. May be 75% or less.
  • lettuce shall be 30 square mm and cabbage shall be 2 mm width in this invention.
  • a 30 mm square lettuce and a 2 mm wide cabbage for example, a piece obtained by cutting a lettuce and a cabbage using a slicer can be used.
  • Standard seasoning The standard seasoning used in the measurement of the water separation rate was prepared as follows. That is, 100 g of raw egg yolk, 90 g of vinegar (acetic acid concentration 4%), 35 g of fresh water, 10 g of salt, 2 g of xanthan gum and 3 g of sodium glutamate are mixed with a mixer (for example, Hobart Co., Ltd., tabletop Hobart mixer) to form a uniform aqueous phase. It is prepared by adding 760 g of edible vegetable oil and fat to the aqueous phase and roughly emulsifying it, and then finely emulsifying with a colloid mill. In this fine emulsification, a colloid mill is used at, for example, 3560 rpm.
  • a colloid mill is used at, for example, 3560 rpm.
  • the composite emulsified seasoning of the present invention is a W / O / W type oil and fat dispersed in different states of the oil phase O1 of the first oil droplet P1 and the oil phase O2 of the second oil droplet P2.
  • the richness of fats and oils can be fully felt despite the low fat content, and the mouthfeel and cream feel not found in conventional W / O / W emulsified seasonings Can feel.
  • the average particle diameter of the first oil droplets P1 dispersed in the outer water phase W2 can be 10 to 30 ⁇ m.
  • the average particle diameter of the inner aqueous phase W1 dispersed in the oil phase O1 of one oil drop P1 can be 3 ⁇ m or less. Further, as described above, by differentiating the oil-soluble seasoning contained in the first oil droplet P1 and the second oil droplet P2, first, the flavor of the second oil droplet is felt after the flavor of the second oil droplet is felt. You can get a fresh taste.
  • the manufacturing method of a composite emulsification seasoning As a manufacturing method of the composite emulsification seasoning of this invention, the following method can be mentioned. 8-1 First method The first method is manufactured by the following steps (i) to (iii).
  • the mixture for forming an inner aqueous phase is poured and stirred to pre-emulsify, and the resulting crude emulsion (W / O) is finely emulsified in an emulsifier such as a colloid mill to obtain a W / O emulsion.
  • an emulsifier such as a colloid mill
  • a mixture for forming an outer aqueous phase containing egg yolk and a thickener and, if necessary, a seasoning such as sugar and sodium glutamate is prepared, and a stirring device such as a homomixer is prepared.
  • Edible fats and oils were poured into the outer aqueous phase-forming mixture and stirred for preliminary emulsification, and the resulting coarse emulsion (O / W) was finely emulsified in an emulsifying apparatus such as a colloid mill to obtain O / O.
  • a W-type emulsion is obtained.
  • step (iii) the composite emulsified seasoning of the present invention is obtained by mixing the W / O emulsion with the O / W emulsion using a homomixer.
  • a mixed solution for forming an inner aqueous phase containing salt and an organic acid, and containing seasonings such as sugar and sodium glutamate as necessary is prepared, and stirred by a homomixer or the like.
  • the mixture for forming the inner aqueous phase is poured into the edible fat and oil, and the polyglycerin condensed ricinoleic acid ester is also added and mixed to pre-emulsify, or PGPR is added and mixed in advance.
  • a first liquid mixture for forming an outer aqueous phase containing egg yolk and, if necessary, containing a thickener, egg white, organic acid, salt and seasoning is prepared, and a homomixer, etc.
  • the W / O / W emulsion was added to the first outer aqueous phase-forming mixture by adding the W / O emulsion obtained in the step (i) and stirred to emulsify. obtain.
  • step (iii) an O / W emulsion is obtained in the same manner as in step (ii) of the first method.
  • the thickener is used as necessary. Contain.
  • a thickener is contained in at least one of the first outer aqueous phase forming mixed liquid and the second outer aqueous phase forming mixed liquid.
  • step (iv) the composite emulsified seasoning of the present invention is obtained by mixing the W / O / W emulsion and the O / W emulsion using a homomixer.
  • the fourth method is manufactured by the following steps (i) to (iii).
  • a thickener may be added to the outer aqueous phase forming mixture as necessary. it can.
  • a W / O / W emulsion obtained in (ii) is prepared by preparing an oily dispersion of a thickener in which a thickener is dispersed in edible oil and fat in advance. The oil dispersion of thickener is poured into and stirred. While stirring, the thickener is dissolved in the outer aqueous phase of the W / O / W emulsion to obtain the composite emulsified seasoning of the present invention.
  • the emulsified seasoning of the present invention can be used as a seasoning for filling, which includes a salad dressing applied to at least one of vegetables or fruits, or oiled fish or chicken with an emulsified seasoning.
  • Vegetables or fruits used for salad include cucumbers, onions, carrots, lettuce, celery, cabbage, corn, radish, burdock, broccoli, cauliflower, tomatoes, apples, pineapples, grapes, strawberries, kiwi, peaches, Mention may be made of fruits such as pear, melon, watermelon, grapefruit, avocado and mango.
  • the salad may contain ingredients such as macaroni, spaghetti, vermicelli, noodles such as rice noodles, penne, and Asian noodles, fish meat such as tuna, or chicken oil such as chicken.
  • specific types of salad include, for example, vegetable salad, potato salad, pasta salad, egg salad, fruit salad, macaroni salad, coleslaw salad, radish salad, burdock salad and the like.
  • each component which forms the inner water phase W1 was mixed.
  • a homomixer Toki Auto Homomixer MA, manufactured by Tokushu Kika Kogyo Co., Ltd.
  • the mixture for forming an inner aqueous phase is poured into edible oil and fat, and polyglycerin condensed ricinoleate is also added.
  • the mixture was pre-emulsified, and the resulting mixture was subjected to fine emulsification through a colloid mill to obtain a W / O emulsion.
  • each component which forms the outer water phase W2 was mixed.
  • Example 1 soybean oil was added as an edible fat to the outer aqueous phase forming mixture, and the resulting mixture was subjected to a colloid mill to obtain an O / W emulsion. In addition, it was 1 micrometer when the average particle diameter of this O / W type
  • the number of water droplets in the inner aqueous phase W1 having a particle diameter of 1 ⁇ m or more and 3 ⁇ m or less contained therein was 10 or more.
  • the particle diameter of the first oil droplets P1 contained in the 90 ⁇ m square of the composite emulsified seasoning was 5 to 30 ⁇ m.
  • xanthan gum was used as the gum, and acetylated adipic acid crosslinked starch was used as the starch.
  • locust bean gum or gellan gum was used as the gum, and hydroxypropylated phosphate crosslinked starch, acetyl as starch. Similar results were obtained when phosphorylated phosphate starch or sodium octenyl succinate starch was used. Similar results were obtained when pectin, carrageenan or alginic acid was used instead of gum or starch.
  • the content of polyglycerin condensed ricinoleic acid ester was 1% with respect to the composite emulsified seasoning, but when the content of polyglycerin condensed ricinoleic acid ester was 0.5% or 3%. The same result was obtained.
  • Example 2 With the formulation shown in Table 1, emulsified seasonings were produced as follows according to the second method of 8-2 above.
  • each component which forms the inner water phase W1 was mixed.
  • a homomixer Toki Auto Homomixer MA, manufactured by Tokushu Kika Kogyo Co., Ltd.
  • the mixture for forming an inner aqueous phase is poured into edible oil and fat, and polyglycerin condensed ricinoleate is also added.
  • the mixture was pre-emulsified, and the resulting mixture was subjected to fine emulsification through a colloid mill to obtain a W / O emulsion.
  • a liquid mixture for forming the outer aqueous phase W2 is prepared, and the above-mentioned W / O emulsion is added and stirred into half of the liquid mixture for forming the outer aqueous phase W2 using a homomixer.
  • Pre-emulsification and fine emulsification using a colloid mill gave a W / O / W type emulsion.
  • using a homomixer edible fats and oils for forming the oil phase O2 are added to the remaining half of the mixture for forming the outer aqueous phase W2, and the resulting mixture is applied to a colloid mill to obtain an O / W emulsion. It was.
  • Example 2 the composite emulsion seasoning of Example 2 was obtained by mixing the W / O / W emulsion and the O / W emulsion using a homomixer.
  • Example 2 The composite emulsified seasoning of Example 2 was evaluated in the same manner as in Example 1 in terms of viscosity, fat and oily taste, mouthfeel and creaminess, storage stability, emulsified state, and water separation rate. The results are shown in Table 1.
  • oil phase O1 particles (first oil droplets) having a particle diameter of 10 ⁇ m or more contained in 90 ⁇ m square of the composite emulsified seasoning. P1) was 82, and for the first oil droplets P1 having a particle diameter of 10 ⁇ m or more, the content of water droplets in the inner aqueous phase W1 having a particle diameter exceeding 3 ⁇ m was 0 to 1.
  • the number of water droplets in the inner aqueous phase W1 having a particle diameter of 1 ⁇ m or more and 3 ⁇ m or less contained therein was 10 or more.
  • the particle diameter of the first oil droplets P1 contained in the 90 ⁇ m square of the composite emulsified seasoning was 5 to 30 ⁇ m.
  • Example 3 With the formulation shown in Table 1, emulsified seasonings were produced as follows according to the third method of 8-3 above.
  • each component which forms the inner water phase W1 was mixed.
  • a homomixer Toki Auto Homomixer MA, manufactured by Tokushu Kika Kogyo Co., Ltd.
  • the mixture for forming an inner aqueous phase is poured into edible oil and fat, and polyglycerin condensed ricinoleate is also added.
  • the mixture was pre-emulsified, and the resulting mixture was subjected to fine emulsification through a colloid mill to obtain a W / O emulsion.
  • a mixed liquid for forming the outer aqueous phase W2 is prepared, and the W / O emulsion is preliminarily emulsified with a homomixer by injecting and stirring the W / O-type emulsion into the mixed liquid for forming the outer aqueous phase W2.
  • a W / O / W emulsion was obtained.
  • the edible oil and fat which forms the oil phase O2 was added to the W / O / W type
  • Example 3 For the composite emulsified seasoning of Example 3, the viscosity, richness of fats and oils, mouthfeel and creaminess, storage stability, and water separation rate were evaluated in the same manner as in Example 1. The results are shown in Table 1.
  • oil phase O1 particles (first oil droplets) having a particle diameter of 10 ⁇ m or more contained in 90 ⁇ m square of the composite emulsified seasoning. P1) was 82, and for the first oil droplets P1 having a particle diameter of 10 ⁇ m or more, the content of water droplets in the inner aqueous phase W1 having a particle diameter exceeding 3 ⁇ m was 0 to 1.
  • Example 4 With the formulation shown in Table 1, emulsified seasonings were produced as follows according to the fourth method of 8-4 above.
  • each component which forms the inner water phase W1 was mixed.
  • a homomixer Toki Auto Homomixer MA, manufactured by Tokushu Kika Kogyo Co., Ltd.
  • the mixture for forming an inner aqueous phase is poured into edible oil and fat, and polyglycerin condensed ricinoleate is also added.
  • the mixture was pre-emulsified, and the resulting mixture was subjected to fine emulsification through a colloid mill to obtain a W / O emulsion.
  • Example 4 For the obtained composite emulsified seasoning of Example 4, the viscosity, the rich taste of fats and oils, the mouthfeel and creaminess, the storage stability, and the water separation rate were evaluated in the same manner as in Example 1. The results are shown in Table 1.
  • oil phase O1 particles (first oil droplets) having a particle diameter of 10 ⁇ m or more contained in 90 ⁇ m square of the composite emulsified seasoning. P1) was 82, and for the first oil droplets P1 having a particle diameter of 10 ⁇ m or more, the content of water droplets in the inner aqueous phase W1 having a particle diameter exceeding 3 ⁇ m was 0 to 1.
  • the number of water droplets in the inner aqueous phase W1 having a particle diameter of 1 ⁇ m or more and 3 ⁇ m or less contained therein was 10 or more.
  • the particle diameter of the first oil droplets P1 contained in the 90 ⁇ m square of the composite emulsified seasoning was 5 to 30 ⁇ m.
  • Examples 5, 6, 7, 8 A composite emulsified seasoning was produced in the same manner as in Example 1 except that the formulation shown in Table 1 was used, and the viscosity, the rich taste of fats and oils, the mouth and cream feeling, the storage stability, and the water separation rate were evaluated. The results are shown in Table 1.
  • Example 2 when a small amount of the composite emulsified seasoning of Examples 5, 6, 7, and 8 was observed with a microscope, the oil phase O1 having a particle diameter of 10 ⁇ m or more contained in 90 ⁇ m square of the composite emulsified seasoning.
  • the number of particles (first oil droplets P1) is 80 to 85.
  • the content of water droplets in the inner aqueous phase W1 with a particle diameter exceeding 3 ⁇ m is 0 to 4 there were.
  • the number of water droplets in the inner aqueous phase W1 having a particle diameter of 1 ⁇ m or more and 3 ⁇ m or less contained therein was 10 or more.
  • the particle diameter of the first oil droplets P1 contained in the 90 ⁇ m square of the composite emulsified seasoning was 5 to 30 ⁇ m.
  • Comparative Example 2 With the formulation shown in Table 1, an oil phase and an aqueous phase were emulsified without forming an inner aqueous phase to produce an O / W type emulsified seasoning, and an emulsified seasoning of Comparative Example 2 was obtained. About the obtained emulsification seasoning of the comparative example 2, the richness of fats and oils, a mouthfeel and a cream feeling, storage stability, and the water separation rate were evaluated. The results are shown in Table 1. In addition, the average particle diameter of the oil droplets of the emulsified seasoning of Comparative Example 2 immediately after production was 2 ⁇ m.
  • Example 1-4 From the results of Example 1-4 and Comparative Example 1-2, the first oil droplets in which the inner aqueous phase is dispersed and the second oil droplets in which the inner aqueous phase is not dispersed are dispersed in the outer aqueous phase.
  • the complex emulsified seasoning of Example 1-4 has a fresh taste that is not obtained with conventional emulsified seasonings, and the rich taste of oil and fat, mouthfeel and cream feel are all good.
  • oil phase O1 particles (first oil droplets) having a particle diameter of 10 ⁇ m or more contained in 90 ⁇ m square of the composite emulsified seasoning. P1) was 80 to 85, and for the first oil droplets P1 having a particle diameter of 10 ⁇ m or more, the content of water droplets in the inner aqueous phase W1 having a particle diameter exceeding 3 ⁇ m was 0 to 4.
  • Example 10 The composite emulsified seasoning of Example 10 was produced in the same manner as in Example 1 except that the edible vegetable oil in the oil phase O1 was changed to sesame oil and the edible vegetable oil in the oil phase O2 was changed to ra oil. When the composite emulsified seasoning of Example 10 obtained was eaten, first, the flavor of chili oil was felt, and then the flavor of sesame oil was felt.

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  • Food Science & Technology (AREA)
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Abstract

L'invention concerne un assaisonnement composé en émulsion (A) dans lequel des premières gouttes d'huile (P1) avec dispersion d'une phase aqueuse interne (W1), et des secondes gouttes d'huile (P2) sans dispersion de phase aqueuse interne (W1), sont dispersées dans une phase aqueuse externe (W2). L'assaisonnement composé en émulsion (A) comprend un ester d'acide ricinoléique condensé et de polyglycérol, un acide organique, 5 à 40% en masse d'une graisse alimentaire et 1 à 6% en masse de sel de cuisine. La phase aqueuse externe (W2) comprend du jaune d'œuf et un épaississant, et la viscosité (à 25°C) de l'assaisonnement composé en émulsion (A) est comprise entre 4 et 800Pa.s. Cet assaisonnement composé en émulsion (A) de type nouveau possède un goût innovant.
PCT/JP2013/062733 2013-05-01 2013-05-01 Assaisonnement composé en émulsion Ceased WO2014178139A1 (fr)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015177756A (ja) * 2014-03-19 2015-10-08 日清オイリオグループ株式会社 液状調味料
JP2016073243A (ja) * 2014-10-07 2016-05-12 日本食研ホールディングス株式会社 調味液、食品、食品の製造方法、ドリップ防止方法、および食品の風味向上方法
JP2016086745A (ja) * 2014-11-05 2016-05-23 キユーピー株式会社 サラダ
JP2016086746A (ja) * 2014-11-05 2016-05-23 キユーピー株式会社 サラダの製造方法
WO2019219766A1 (fr) * 2018-05-18 2019-11-21 Unilever N.V. Composition alimentaire émulsifiée

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JPS59173131A (ja) * 1983-03-22 1984-10-01 Meiji Milk Prod Co Ltd Ｗ／ｏ／ｗ型複合エマルジヨンの製造方法
JPS6016548A (ja) * 1983-07-08 1985-01-28 Meiji Milk Prod Co Ltd 栄養強化クリ−ム及びその製造法
JPS60102137A (ja) * 1983-07-08 1985-06-06 Meiji Milk Prod Co Ltd 合成乳及び合成濃縮乳
JPS60184366A (ja) * 1984-03-02 1985-09-19 Meiji Milk Prod Co Ltd Ｗ／ｏ／ｗ型複合乳化ドレツシング類
JPS60203139A (ja) * 1984-03-27 1985-10-14 Meiji Milk Prod Co Ltd 食品用ｗ／ｏ／ｗ型複合エマルジヨンの製造法
JPH04100536A (ja) * 1990-08-17 1992-04-02 Meiji Milk Prod Co Ltd Ｗ／ｏ／ｗ型複合エマルション及びその製造法
WO2002043698A1 (fr) * 2000-11-29 2002-06-06 Taisho Pharmaceutical Co.,Ltd. Emulsion composite e/h/e
WO2007043678A1 (fr) * 2005-10-14 2007-04-19 Knorr Foods Co., Ltd. Composition d’émulsion double de type w1/o/w2 et son procédé de production

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Publication number Priority date Publication date Assignee Title
JPS59173131A (ja) * 1983-03-22 1984-10-01 Meiji Milk Prod Co Ltd Ｗ／ｏ／ｗ型複合エマルジヨンの製造方法
JPS6016548A (ja) * 1983-07-08 1985-01-28 Meiji Milk Prod Co Ltd 栄養強化クリ−ム及びその製造法
JPS60102137A (ja) * 1983-07-08 1985-06-06 Meiji Milk Prod Co Ltd 合成乳及び合成濃縮乳
JPS60184366A (ja) * 1984-03-02 1985-09-19 Meiji Milk Prod Co Ltd Ｗ／ｏ／ｗ型複合乳化ドレツシング類
JPS60203139A (ja) * 1984-03-27 1985-10-14 Meiji Milk Prod Co Ltd 食品用ｗ／ｏ／ｗ型複合エマルジヨンの製造法
JPH04100536A (ja) * 1990-08-17 1992-04-02 Meiji Milk Prod Co Ltd Ｗ／ｏ／ｗ型複合エマルション及びその製造法
WO2002043698A1 (fr) * 2000-11-29 2002-06-06 Taisho Pharmaceutical Co.,Ltd. Emulsion composite e/h/e
WO2007043678A1 (fr) * 2005-10-14 2007-04-19 Knorr Foods Co., Ltd. Composition d’émulsion double de type w1/o/w2 et son procédé de production

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2015177756A (ja) * 2014-03-19 2015-10-08 日清オイリオグループ株式会社 液状調味料
JP2016073243A (ja) * 2014-10-07 2016-05-12 日本食研ホールディングス株式会社 調味液、食品、食品の製造方法、ドリップ防止方法、および食品の風味向上方法
JP2016086745A (ja) * 2014-11-05 2016-05-23 キユーピー株式会社 サラダ
JP2016086746A (ja) * 2014-11-05 2016-05-23 キユーピー株式会社 サラダの製造方法
WO2019219766A1 (fr) * 2018-05-18 2019-11-21 Unilever N.V. Composition alimentaire émulsifiée

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