W1 / O / W2 type emulsified seasoning

Abstract

Provided is a W1 / O / W2 type emulsified seasoning which can feel a rich oil and a fresh aftertaste. A W1 / O / W2 type emulsified seasoning characterized by comprising an inner water phase W1, an oil phase O, and an outer water phase W2, the oil phase O containing an edible oil or fat, the content of the edible oil or fat being 1-35 mass% with respect to the total amount of the emulsified seasoning, and the content of a W1 / O type emulsion being 40 mass% or less with respect to the total amount of the emulsified seasoning. The content of the protein contained in the external water phase (W2) is 0.060 parts by mass or less with respect to 1 part by mass of the edible fat and oil, the content of the protein contained in the external water phase (W2) is 3.0% by mass or less with respect to the total amount of the external water phase (W2), and the viscosity of the W1 / O / W2-type emulsified seasoning at 25 DEG C is 1.0-10 Pa.s (inclusive).

Description

Technical Field

[0001] The present invention relates to a W1 / O / W2 type emulsified seasoning. Background Art

[0002] In recent years, W1 / O / W2 type (water-in-oil-in-water type) emulsified seasonings such as mayonnaise have been used for the purpose of reducing calories, etc., due to the increase in health awareness. In particular, emulsified seasonings with reduced oil content are expected to reduce calories, but when the oil content is reduced, the viscosity decreases, and there is a problem that the thickness of the oil is difficult to feel.

[0003] For example, Patent Document 1 proposes an emulsified seasoning, which is a W / O / W type emulsified seasoning containing edible oils and fats, a thickener and salt, wherein the mass ratio of the water content of the external water phase to the water content of the above-mentioned emulsified seasoning is 40 / 100 to 90 / 100, contains polyglycerol condensed ricinoleic acid ester with an esterification degree of more than 30% and less than 60%, and has a viscosity of more than 4 Pa·s and less than 50 Pa·s, the content of the above-mentioned salt is 1 to 6% by mass, and the average particle size of the W / O / W type emulsified particles constituting the above-mentioned emulsified seasoning is 4 to 25 μm.

[0004] In addition, Patent Document 2 discloses that by adjusting the osmotic pressure of the liquid for forming the inner water phase (W1) and the liquid for forming the outer water phase (W2), and the water content of the liquid for forming the inner water phase (W1) and the liquid for forming the outer water phase (W2), etc. to satisfy a predetermined relationship, a W1 / O / W2 type emulsion having a sufficiently rich feeling and high stability can be produced. In particular, the examples disclose that the total amount of the liquid for forming the inner water phase (W1) and the oil phase is relatively large, and is 48% to 68% by mass of the total amount of the emulsion.

[0005] Prior art literature

[0006] Patent Literature

[0007] Patent Document 1: Japanese Patent Application Publication No. 2014-187906

[0008] Patent Document 2: Japanese Patent Application Publication No. 2021-153512 Summary of the invention

[0009] Problem that the invention aims to solve

[0010] However, the W1 / O / W2 type emulsified seasonings described in Patent Documents 1 and 2 have room for improvement from the viewpoint of the richness of oil and the refreshing aftertaste.

[0011] The present invention has been made in view of the above-mentioned problems, and an object of the present invention is to provide a W1 / O / W2 type emulsified seasoning that allows the richness of oil to be felt and a refreshing aftertaste to be felt.

[0012] Solutions for solving problems

[0013] The present inventors have conducted intensive research to solve the above-mentioned problems, and surprisingly found that the above-mentioned problems can be solved by adjusting the content of edible fats and oils, the content of the W1 / O type emulsion, and the content and viscosity of the protein contained in the external aqueous phase (W2) in a W1 / O / W2 type emulsified seasoning including an internal aqueous phase (W1), an oil phase (O) containing edible fats and oils, and an external aqueous phase (W2). The present inventors have completed the present invention based on this finding.

[0014] That is, according to one embodiment of the present invention, the following invention is provided.

[0015] [1] A W1 / O / W2 type emulsified seasoning, characterized in that it is a W1 / O / W2 type emulsified seasoning comprising an inner water phase (W1), an oil phase (O) and an outer water phase (W2),

[0016] The oil phase (O) contains edible fats and oils,

[0017] The content of the edible fat is 1% by mass or more and 35% by mass or less relative to the total amount of the emulsified seasoning.

[0018] The content of the W1 / O type emulsion is 40% by mass or less relative to the total amount of the emulsified seasoning.

[0019] The content of protein contained in the external aqueous phase (W2) is 0.060 parts by mass or less relative to 1 part by mass of the edible oil and fat.

[0020] The content of protein contained in the external aqueous phase (W2) is 3.0% by mass or less relative to the total amount of the external aqueous phase (W2),

[0021] The W1 / O / W2 type emulsified seasoning has a viscosity at 25° C. of 1.0 Pa·s or more and 10 Pa·s or less.

[0022] [2] The W1 / O / W2 emulsified seasoning according to [1], wherein the content of the W1 / O emulsion is 5% by mass or more relative to the total amount of the emulsified seasoning.

[0023] [3] The W1 / O / W2 emulsified seasoning according to [1] or [2], wherein the content of protein contained in the external aqueous phase (W2) is 0.001 parts by mass or more relative to 1 part by mass of the edible oil or fat.

[0024] [4] The W1 / O / W2 type emulsified seasoning according to any one of [1] to [3], characterized in that the content of the protein contained in the outer aqueous phase (W2) is 0.01% by mass or more relative to the total amount of the outer aqueous phase (W2).

[0025] [5] The W1 / O / W2 type emulsified seasoning according to any one of [1] to [4], characterized in that the oil phase (O) further contains polyglycerol polyricinoleate.

[0026] [6] The W1 / O / W2 type emulsified seasoning according to any one of [1] to [5], characterized in that the outer aqueous phase (W2) further contains a thickener.

[0027] [7] The W1 / O / W2 type emulsified seasoning according to [6], characterized in that the content of the thickener is 0.01% by mass or more and 2.0% by mass or less relative to the total amount of the emulsified seasoning.

[0028] [8] The W1 / O / W2 type emulsified seasoning according to any one of [1] to [7], characterized in that the protein contained in the outer aqueous phase (W2) is at least one selected from the group consisting of egg yolk protein, milk protein, and soy protein.

[0029] Effects of the Invention

[0030] According to the present invention, a W1 / O / W2 type emulsified seasoning that can give a rich feeling of oil and a refreshing aftertaste can be provided. Such a W1 / O / W2 type emulsified seasoning can stimulate consumers' appetites, and further expansion of the market for W1 / O / W2 type emulsified seasonings can be expected. Detailed Description of the Invention

[0031] <W1 / O / W2 Type Emulsified Seasoning>

[0032] The W1 / O / W2 type emulsified seasoning of the present invention comprises an inner aqueous phase (W1), an oil phase (O), and an outer aqueous phase (W2). Specifically, the W1 / O / W2 type emulsified seasoning of the present invention comprises a W1 / O type emulsion in which the inner aqueous phase (W1) is dispersed in the oil phase (O) and emulsified, and the W1 / O type emulsion is dispersed in the outer aqueous phase (W2) and emulsified.

[0033] The inner aqueous phase (W1) and the outer aqueous phase (W2) may contain other raw materials such as water, acid materials, and seasonings. In addition, the outer aqueous phase (W2) contains protein, and preferably further contains a thickener.

[0034] The oil phase (O) contains edible oil, and preferably further contains polyglycerol polyricinoleate (PGPR).

[0035] The W1 / O / W2 type emulsified seasoning of the present invention is not particularly limited, and examples thereof include mayonnaise-like seasonings, dressings, sauces, dressings, and other foods similar thereto. Among these, dressings are preferred. In addition, the W1 / O / W2 type emulsified seasoning of the present invention may also be further mixed with other seasonings (mayonnaise, flavor oil). It should be noted that the mayonnaise-like seasoning in the present invention includes a group of similar products having properties (such as taste, appearance, main raw materials, etc.) similar to mayonnaise (water content: less than 30% by mass, edible oil content: more than 65% by mass) specified in the food labeling standards, but the composition of the ingredients does not comply with the food labeling standards.

[0036] (Viscosity of W1 / O / W2 type emulsified seasoning)

[0037] The viscosity of the W1 / O / W2 type emulsified seasoning measured at 25°C is 1.0 Pa·s to 10 Pa·s, preferably 1.5 Pa·s to 1.5 Pa·s, more preferably 2.0 Pa·s to 2.5 Pa·s, and preferably 9.0 Pa·s to 9.0 Pa·s, more preferably 8.0 Pa·s to 8.0 Pa·s, further preferably 7.0 Pa·s to 7.0 Pa·s, and even more preferably less than 4 Pa·s.

[0038] The viscosity of the W1 / O / W2 type emulsified seasoning is a value calculated from the reading when the rotor rotates two times after the start of measurement using a BH type viscometer at a product temperature of 25°C and a rotation speed of 10 rpm using a rotor No. 3.

[0039] (pH of W1 / O / W2 type emulsified seasoning)

[0040] The pH of the W1 / O / W2 type emulsified seasoning is not particularly limited, and the lower limit is preferably 2.6 or more, more preferably 2.8 or more, and further preferably 3.0 or more. In addition, the upper limit is preferably 6.0 or less, more preferably 5.5 or less, further preferably 5.0 or less, further preferably 4.5 or less, and most preferably 4.0 or less. If the pH of the W1 / O / W2 type emulsified seasoning is within the above numerical range, the microbial production of the W1 / O / W2 type emulsified seasoning can be controlled to improve the preservation, and the balance of the flavor of the W1 / O / W2 type emulsified seasoning can be improved. In the present invention, by adjusting the type and blending amount of the acid material, the pH of the W1 / O / W2 type emulsified seasoning can be adjusted to the above preferred numerical range. It should be noted that the pH value of the W1 / O / W2 type emulsified seasoning is a value measured using a pH measuring instrument (tabletop pH meter F-72 manufactured by Horiba, Ltd.) when the pressure is set to 1 atmosphere and the product temperature is 20°C.

[0041] (W1 / O emulsion content)

[0042] The content of the W1 / O type emulsion is 40% by mass or less, preferably 39% by mass or less, more preferably 38% by mass or less, and preferably 5% by mass or more, more preferably 10% by mass or more, and even more preferably 12% by mass or more, relative to the total amount of the W1 / O / W2 type emulsified seasoning. By reducing the content of the W1 / O type emulsion in the W1 / O / W2 type emulsified seasoning as described above, a refreshing aftertaste can be felt.

[0043] (protein)

[0044] The protein used in the external aqueous phase (W2) is not particularly limited, and examples thereof include egg yolk protein, milk protein, and soy protein. Examples of milk protein include cheese, butter, fresh cream, milk, whey, skim milk powder, and butterfat. Among these, butter, fresh cream, milk, whey, skim milk powder, and butterfat are preferred. The protein contained in the external aqueous phase (W2) may be derived from ingredients such as egg yolk, dairy products, and soy products, or may be added as a separate protein. Among these, egg yolk is preferably used.

[0045] The egg yolk is not particularly limited, and any known egg yolk can be used. Examples of the egg yolk include egg yolk liquid or raw egg yolk, egg yolk obtained by subjecting the egg yolk liquid or raw egg yolk to one or more of the following treatments: sterilization, freezing, spray drying or freeze drying, enzyme treatment such as phospholipase A1 or phospholipase A2 treatment such as phospholipase A treated egg yolk, sugar removal treatment using yeast or glucose oxidase, cholesterol removal treatment such as supercritical carbon dioxide treatment, and mixed treatment with salt or sugar.

[0046] (Protein content and its determination method)

[0047] The content of protein contained in the external aqueous phase (W2) is 0.060 parts by mass or less, preferably 0.050 parts by mass or less, more preferably 0.040 parts by mass or less, further preferably 0.020 parts by mass or less, and even more preferably 0.010 parts by mass or less, relative to 1 part by mass of edible fat or oil, and is preferably 0.001 parts by mass or more, more preferably 0.0015 parts by mass or more, and even more preferably 0.002 parts by mass or more.

[0048] The content of protein contained in the external aqueous phase (W2) is 3.0 mass% or less, preferably 2.5 mass% or less, more preferably 2.0 mass% or less, further preferably 1.5 mass% or less, and even more preferably 1.0 mass% or less, relative to the total amount of the external aqueous phase (W2), and is preferably 0.01 mass% or more, more preferably 0.05 mass% or more, and even more preferably 0.10 mass% or more.

[0049] The content of protein contained in the external aqueous phase (W2) is preferably 0.10% by mass or more, more preferably 0.15% by mass or more, and further preferably 0.20% by mass or more, relative to the total amount of the W1 / O / W2 type emulsified seasoning, and is preferably 2.0% by mass or less, more preferably 1.8% by mass or less, and further preferably 1.5% by mass or less.

[0050] In the present invention, by adjusting the content of the protein contained in the external aqueous phase (W2) within the above numerical range relative to the edible oil and fat and relative to the total amount of the external aqueous phase (W2), a W1 / O / W2 type emulsified seasoning can be provided, which can feel the richness of the oil even at a low viscosity (10 Pa·s or less at 25°C) and can feel a refreshing aftertaste. In addition, by adjusting the content of the protein contained in the external aqueous phase (W2) within the above numerical range relative to the total amount of the W1 / O / W2 type emulsified seasoning, a W1 / O / W2 type emulsified seasoning can be provided, which can strongly feel the richness of the oil and can fully feel a refreshing aftertaste.

[0051] It should be noted that in the present invention, the protein content contained in the external water phase (W2) is analyzed according to the method described in the Japanese Food Composition Table Analysis Manual, and the total amount of amino acids and the amount of free amino acids in the external water phase (W2) are analyzed, and the amount after deducting the amount of free amino acids from the total amount of amino acids is converted into the amount of protein.

[0052] (Edible Oils and Fats)

[0053] The edible oils and fats used in the oil phase (O) are not particularly limited, and existing known edible oils and fats can be used. As edible oils and fats, for example, vegetable oils and fats such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice bran oil, camellia oil, perilla oil, grape seed oil, peanut oil, almond oil, avocado oil, fish oil, butter, lard, chicken oil or MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, transesterification oil, etc. are implemented chemical or enzyme treatment and the grease etc. obtained. Among these, preferably rapeseed oil, soybean oil, corn oil, palm oil or their mixed oils are used.

[0054] The content of edible fats and oils is 1% by mass or more and 35% by mass or less relative to the total amount of the W1 / O / W2 type emulsified seasoning, and the lower limit is preferably 2% by mass or more, more preferably 3% by mass or more, further preferably 4% by mass or more, and further more preferably 5% by mass or more, and the upper limit is preferably 33% by mass or less, more preferably 30% by mass or less, further preferably 25% by mass or less, and further more preferably 20% by mass or less. In the present invention, a W1 / O / W2 type emulsified seasoning can be provided that can feel the richness of the oil and feel a refreshing aftertaste even if the content of edible fats and oils is as low as described above.

[0055] (Polyglycerol condensed ricinoleate (PGPR))

[0056] The polyglycerol condensed ricinoleate (PGPR) used in the oil phase (O) acts as an emulsifier in the W1 / O / W2 type emulsified seasoning of the present invention, and forms the oil phase (O) together with the edible fat. There is no particular limitation on the PGPR as long as it is provided for food, and a conventionally known PGPR can be used.

[0057] The content of PGPR relative to the total amount of the W1 / O / W2 type emulsified seasoning is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, further preferably 0.3% by mass or more, and further preferably 0.4% by mass or more, and the upper limit is preferably 5.0% by mass or less, more preferably 4.0% by mass or less, further preferably 3.0% by mass or less, and further preferably 2.0% by mass or less. If the content of PGPR is within the above numerical range, it is easy to maintain the emulsified state of the W1 / O / W2 type emulsified seasoning.

[0058] (Thickener)

[0059] The thickener used in the external aqueous phase (W2) is not particularly limited, and the thickener for existing known food can be used. As the thickener, processed starch and / or gums can be used. As processed starch, for example, acetylated distarch adipate, acetylated distarch phosphate, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropyl distarch phosphate, phosphated distarch phosphate, distarch phosphate and single starch phosphate etc. can be cited. Among these processed starches, hydroxypropyl distarch phosphate or sodium octenyl succinate starch are preferably used. As gums, for example, xanthan gum, konjac gum, guar gum, tamarind gum, locust bean gum, gellan gum and gum arabic etc. can be cited. Among these gums, xanthan gum is preferably used. However, preferably Brunei gum is not used. These thickeners may be used alone or in combination of two or more.

[0060] The content of the thickener is preferably 0.01% by mass or more, more preferably 0.05% by mass or more, further preferably 0.1% by mass or more, and further preferably 0.2% by mass or more, with respect to the total amount of the W1 / O / W2 type emulsified seasoning, and the upper limit is preferably 2.0% by mass or less, more preferably 1.5% by mass or less, further preferably 1.0% by mass or less, and further preferably 0.8% by mass or less. When the content of the thickener is within the above numerical range, the emulsified state of the W1 / O / W2 type emulsified seasoning can be easily maintained.

[0061] (acid material)

[0062] The acid material used in the inner water phase (W1) and the outer water phase (W2) is not particularly limited, and existing known food acid materials can be used. As the acid material, organic acids and salts thereof such as vinegar (acetic acid), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, succinic acid, phosphoric acid, hydrochloric acid, inorganic acids and salts thereof, lemon juice, apple juice, orange juice, lactic acid fermented milk, etc. can be used. They can be used alone or in combination of two or more. By mixing these acid materials, the pH of the W1 / O / W2 type emulsified seasoning can be adjusted to a desired numerical range, or the flavor balance of the W1 / O / W2 type emulsified seasoning can be well balanced.

[0063] The content of the acid material in the W1 / O / W2 type emulsified seasoning can be appropriately adjusted according to the type of the acid material and the target pH. For example, when vinegar (acidity 11%) is used as the acid material, the total content of the vinegar (acidity 11%) contained in the inner aqueous phase (W1) and the outer aqueous phase (W2) is preferably 1% by mass or more, more preferably 3% by mass or more, further preferably 4% by mass or more, and further more preferably 5% by mass or more relative to the total amount of the W1 / O / W2 type emulsified seasoning. In addition, the upper limit is preferably 20% by mass or less, more preferably 15% by mass or less, further preferably 12% by mass or less, and further more preferably 10% by mass or less. If the content of vinegar (acidity 11%) is within the above numerical range, it is easy to maintain the original flavor of the W1 / O / W2 type emulsified seasoning while controlling the microbial production of the W1 / O / W2 type emulsified seasoning and improving the preservation.

[0064] (carbohydrate)

[0065] The W1 / O / W2 type emulsified seasoning of the present invention may further be mixed with a sugar. Examples of the sugar include glucose, fructose, sucrose, maltose, oligosaccharides, trehalose, etc. These may be used alone or in combination of two or more.

[0066] The content of sugars relative to the total amount of the W1 / O / W2 type emulsified seasoning has a lower limit of preferably more than 0 mass%, more preferably 1 mass% or more, and further preferably 5 mass% or more, and an upper limit of preferably 20 mass% or less, and further preferably 15 mass% or less.

[0067] In addition, when the concentration of sugars in the inner aqueous phase relative to the entire inner aqueous phase (W1) is set to X (mass %), and the concentration of sugars in the outer aqueous phase relative to the entire outer aqueous phase (W2) is set to Y (mass %), the value of X / Y is preferably less than 0.5, more preferably less than 0.3, and even more preferably 0 (i.e., the inner aqueous phase does not contain sugars).

[0068] (Other raw materials)

[0069] In addition to the above-mentioned raw materials, the W1 / O / W2 type emulsified seasoning of the present invention may contain various raw materials generally used in emulsified seasonings as appropriate within the range that does not impair the effect of the present invention. Examples thereof include emulsifiers such as sucrose fatty acid esters, polyglycerol fatty acid esters, glycerol fatty acid esters, propylene glycol fatty acid esters, and sorbitan fatty acid esters, seasonings such as soy sauce, sweet cooking wine, salt, white sesame, brown sesame (Japanese: tea sesame), sesame, sodium glutamate, and broth, spices such as mustard powder and pepper, antioxidants such as ascorbic acid and vitamin E, and antibacterial agents.

[0070] (food)

[0071] As the food material, any of plant food materials and animal food materials can be used. Examples of plant food materials include vegetables such as onions, radishes, carrots, burdocks, bamboo shoots, cabbages, Chinese cabbages, celery, asparagus, spinach, komatsuna, green cabbage, and tomatoes; tubers such as potatoes, sweet potatoes, and taro; beans such as soybeans, red beans, broad beans, and peas; cereals such as rice, wheat, barnyard grass, and millet; fruits such as apples, peaches, and pineapples; mushrooms such as shiitake mushrooms, button mushrooms, enoki mushrooms, mushrooms, and matsutake; and seaweeds such as wakame, kelp, and hijiki. In addition, as animal ingredients, meats such as beef, pork, poultry, mutton, horse meat, venison, pork, goat meat, rabbit meat, whale meat, and their viscera can be cited; fish such as horse mackerel, sweetfish, sardines, bonito, salmon, mackerel, tuna, etc.; shellfish such as abalone, oysters, scallops, clams; fish and shellfish such as shrimp, crab, cuttlefish, octopus, sea cucumber, etc. In addition, it can be egg products such as boiled eggs, fried eggs, and omelettes; minced meat products such as fish cakes; livestock meat products such as ham and sausages; processed foods such as noodles and pickles. As long as they are edible food manufacturing raw materials or materials, they are not limited to these. These ingredients can be used alone or in combination.

[0072] These ingredients can be used in a fresh state, or substances that have been heated / cooked by blanching, boiling, stir-frying, steaming, frying, etc. can be used. Additionally, these ingredients can also be those that have been subjected to freezing or freezing / thawing treatment. Furthermore, the shape of these ingredients can be in the form of chunks or any shape such as bite-sized, and the size of the ingredients can be appropriately selected.

[0073] <Method for manufacturing W1 / O / W2 type emulsified seasoning>

[0074] An example of the method for manufacturing the W1 / O / W2 type emulsified seasoning of the present invention will be described. For example, in the first step, other aqueous phase raw materials such as clear water, acid materials, and seasonings are first mixed to prepare an inner aqueous phase (W1). Then, while stirring, the prepared inner aqueous phase (W1) is added to an oil phase (O) composed of an edible oil containing an emulsifier such as polyglycerol condensed ricinoleate, and an emulsification treatment is performed to prepare a W1 / O type emulsion. The stirring conditions and emulsification conditions are not particularly limited and can be appropriately set according to the composition of the inner aqueous phase (W1) and the oil phase (O), etc.

[0075] In the second step, other aqueous phase raw materials such as clear water, protein, acid materials, and seasonings are mixed to prepare an outer aqueous phase (W2). Then, while stirring, the prepared W1 / O type emulsion is added to the outer aqueous phase (W2), and an emulsification treatment is performed to prepare a W1 / O / W2 type emulsified seasoning. The stirring conditions and emulsification conditions are not particularly limited and can be appropriately set according to the composition of the W1 / O type emulsion and the inner aqueous phase (W2), etc.

[0076] In the manufacture of the W1 / O / W2 type emulsified seasoning of the present invention, the devices used in the manufacture of ordinary emulsified seasonings can be used. Examples of such devices include, for example, general mixers, stick mixers, vertical mixers, homogenizing mixers, etc. Examples of the shape of the stirring blades of the mixer include, for example, propeller blades, turbine blades, paddle blades, anchor blades, etc.

[0077] Examples

[0078] Hereinafter, examples and comparative examples will be given to further illustrate the present invention in detail, but the present invention is not to be construed as being limited to the content of the following examples.

[0079] <Manufacturing example of W1 / O / W2 type emulsified seasoning>

[0080] [Example 1]

[0081] (First step)

[0082] According to the mixing ratio recorded in Table 1, a W1 / O / W2 type emulsified seasoning was manufactured.

[0083] Specifically, first, brewed vinegar (acidity 11%), salt and clean water are uniformly mixed in a stirring tank to prepare an internal water phase (W1). Then, the internal water phase (W1) is added to an oil phase (O) composed of an edible fat (rapeseed oil) containing polyglycerol condensed ricinoleate (PGPR) under stirring at (12000 rpm) to perform emulsification treatment to prepare a W1 / O type emulsion.

[0084] (Second step)

[0085] In a stirring tank, egg yolk (protein content 16.5%), brewed vinegar (acidity 11%), salt, sugar, thickener (xanthan gum) and water were uniformly mixed to prepare an external water phase (W2). Then, the W1 / O type emulsion prepared above was added to the external water phase (W2) while stirring at (12000 rpm) to perform emulsification treatment to prepare a W1 / O / W2 type emulsified seasoning.

[0086] In addition, "protein content" is the value measured by the method described in detail in the above column (Protein content and its measurement method).

[0087] [Example 2]

[0088] In the first step, a W1 / O type emulsion was prepared in the same manner as in Example 1 except that the blending amount of the edible oil and fat was changed to 15% by mass and the blending amount of the clean water was changed to 10% by mass.

[0089] In the second step, a W1 / O / W2 type emulsified seasoning was prepared in the same manner as in Example 1 except that the blending amount of the thickener was changed to 0.4% by mass and the blending amount of clean water was changed to 52.6% by mass.

[0090] [Example 3]

[0091] In the first step, a W1 / O type emulsion was prepared in the same manner as in Example 1 except that the blending amount of the edible oil and fat was changed to 20% by mass and the blending amount of the clean water was changed to 10% by mass.

[0092] In the second step, a W1 / O / W2 type emulsified seasoning was prepared in the same manner as in Example 1 except that the amount of egg yolk was changed to 1% by mass, the amount of thickener was changed to 0.33% by mass, and the amount of water was changed to 47.17% by mass.

[0093] [Example 4]

[0094] In the first step, a W1 / O type emulsion was prepared in the same manner as in Example 1 except that the blending amount of the edible oil and fat was changed to 25% by mass and the blending amount of the clean water was changed to 10% by mass.

[0095] In the second step, a W1 / O / W2 type emulsified seasoning was prepared in the same manner as in Example 1 except that the blending amount of the thickener was changed to 0.24% by mass and the blending amount of clean water was changed to 42.76% by mass.

[0096] [Example 5]

[0097] In the first step, a W1 / O type emulsion was prepared in the same manner as in Example 1 except that the blending amount of the edible oil and fat was changed to 20% by mass and the blending amount of the clean water was changed to 15% by mass.

[0098] In the second step, a W1 / O / W2 type emulsified seasoning was prepared in the same manner as in Example 1 except that the blending amount of egg yolk was changed to 0.18 mass %, the blending amount of salt was changed to 2.52 mass %, the blending amount of thickener was changed to 0.3 mass %, and the blending amount of water was changed to 43 mass %.

[0099] [Example 6]

[0100] In the first step, a W1 / O type emulsion was prepared in the same manner as in Example 1 except that the blending amount of the edible oil and fat was changed to 20% by mass and the blending amount of the clean water was changed to 10% by mass.

[0101] In the second step, a W1 / O / W2 type emulsified seasoning was prepared in the same manner as in Example 1 except that 0.5% by mass of milk protein (whey, etc., protein content 86.4%) was mixed in without egg yolk, the mixing amount of the thickener was changed to 0.3% by mass, and the mixing amount of clean water was changed to 47.7% by mass.

[0102] [Example 7]

[0103] In the first step, a W1 / O type emulsion was prepared in the same manner as in Example 1 except that the blending amount of the edible oil and fat was changed to 30% by mass.

[0104] In the second step, the W1 / O / W2 type emulsified seasoning was prepared in the same manner as in Example 1 except that egg yolk was not mixed, 2% of milk protein (protein content: 86.4%) was mixed, the mixing amount of the thickener was changed to 0.2% by mass, and the mixing amount of clean water was changed to 41.3% by mass.

[0105] [Example 8]

[0106] In the first step, a W1 / O type emulsion was prepared in the same manner as in Example 1 except that the blending amount of the edible oil and fat was changed to 20% by mass and the blending amount of the clean water was changed to 10% by mass.

[0107] In the second step, a W1 / O / W2 type emulsified seasoning was prepared in the same manner as in Example 1 except that egg yolk was not mixed, 0.1 mass % of soy protein (protein content 86.3%) was mixed, the mixing amount of the thickener was changed to 0.3 mass %, and the mixing amount of water was changed to 48.1 mass %.

[0108] [Example 9]

[0109] In the first step, a W1 / O type emulsion was prepared in the same manner as in Example 1 except that the blending amount of the edible oil and fat was changed to 20% by mass and the blending amount of the clean water was changed to 10% by mass.

[0110] In the second step, a W1 / O / W2 type emulsified seasoning was prepared in the same manner as in Example 1 except that egg yolk was not mixed, 0.3 mass % of soy protein (protein content 86.3%) was mixed, the mixing amount of the thickener was changed to 0.3 mass %, and the mixing amount of water was changed to 47.9 mass %.

[0111] [Example 10]

[0112] In the first step, a W1 / O type emulsion was prepared in the same manner as in Example 1 except that the blending amount of the edible oil and fat was changed to 30% by mass.

[0113] In the second step, the W1 / O / W2 type emulsified seasoning was prepared in the same manner as in Example 1 except that the blending amount of egg yolk was changed to 0.25 mass%, 0.25 mass% of milk protein (protein content: 86.4%) was further blended, the blending amount of the thickener was changed to 0.2 mass%, and the blending amount of clean water was changed to 42.8 mass%.

[0114] [Example 11]

[0115] In the first step, a W1 / O type emulsion was prepared in the same manner as in Example 1 except that the blending amount of the edible oil and fat was changed to 30% by mass.

[0116] In the second step, the W1 / O / W2 type emulsified seasoning was prepared in the same manner as in Example 1 except that the blending amount of egg yolk was changed to 2.5% by mass, 0.1% by mass of soy protein (protein content: 86.3%) was further blended, the blending amount of thickener was changed to 0.2% by mass, and the blending amount of water was changed to 40.7% by mass.

[0117] [Example 12]

[0118] In the first step, a W1 / O type emulsion was prepared in the same manner as in Example 1 except that the blending amount of the edible oil and fat was changed to 30% by mass.

[0119] In the second step, the W1 / O / W2 type emulsified seasoning was prepared in the same manner as in Example 1 except that the blending amount of egg yolk was changed to 2.5% by mass, 0.3% by mass of soy protein (protein content: 86.3%) was further blended, the blending amount of thickener was changed to 0.2% by mass, and the blending amount of water was changed to 40.5% by mass.

[0120] [Comparative Example 1]

[0121] In the first step, a W1 / O type emulsion was prepared in the same manner as in Example 1 except that the blending amount of edible oil and fat was changed to 20 mass %, the blending amount of PGPR was changed to 2 mass %, and the blending amount of clean water was changed to 17 mass %.

[0122] In the second step, a W1 / O / W2 type emulsified seasoning was prepared in the same manner as in Example 1 except that the amount of egg yolk was changed to 15% by mass, no thickener was added, and the amount of water was changed to 25.0% by mass.

[0123] [Comparative Example 2]

[0124] In the first step, a W1 / O type emulsion was prepared in the same manner as in Example 1 except that the blending amount of the edible oil and fat was changed to 20% by mass and the blending amount of the clean water was changed to 10% by mass.

[0125] In the second step, a W1 / O / W2 type emulsified seasoning was prepared in the same manner as in Example 1 except that egg yolk was not mixed, 2.2 mass % of soy protein (protein content 86.3%) was mixed, the mixing amount of the thickener was changed to 0.3 mass %, and the mixing amount of water was changed to 46 mass %.

[0126] (Viscosity measurement)

[0127] For each W1 / O / W2 type emulsified seasoning prepared above, a BH type viscometer was used, under the conditions of a product temperature of 25°C and a rotation speed of 10 rpm, using a rotor No. 3, and the calculation was based on the reading when the rotor rotated 2 times after the start of the measurement. The measurement results are shown in Table 1.

[0128] (Determination of pH)

[0129] The pH of each W1 / O / W2 type emulsified seasoning prepared above was measured using a pH meter (tabletop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and a product temperature of 20° C. The pH of each oil-in-water type emulsified food was within the range of 2.85 to 3.86.

[0130] (Sensory Evaluation)

[0131] For each of the W1 / O / W2 type emulsified seasonings prepared above, a plurality of trained judges evaluated the items of "richness of oil" and "light aftertaste" according to the following four-stage evaluation criteria. The average of the scores of the judges is shown as the evaluation score in Table 1. When the evaluation scores of "richness of oil" and "light aftertaste" are both 2.0 points or more, it can be said that the result is good.

[0132] [Evaluation criteria]

[0133] (Thickness of oil)

[0134] 4 points: The richness of the oil can be strongly felt.

[0135] 3 points: Feel the richness of the oil.

[0136] 2 points: The thickness of the oil is slightly felt.

[0137] 1 point: The thickness of the oil is barely noticeable.

[0138] (Refreshing aftertaste)

[0139] 4 points: The refreshing aftertaste is fully felt.

[0140] 3 points: A refreshing aftertaste is felt.

[0141] 2 points: A slightly refreshing aftertaste is felt.

[0142] 1 point: No refreshing aftertaste.

[0143] The W1 / O / W2 type emulsified seasonings of Examples 1 to 12 all had a rich taste of oil and a refreshing aftertaste.

[0144] The W1 / O / W2 type emulsified seasoning of Comparative Example 1 did not have a refreshing aftertaste because the content of the W1 / O type emulsion was large.

[0145] In the W1 / O / W2 type emulsified seasoning of Comparative Example 2, the content of protein contained in the external aqueous phase (W2) was large relative to the edible oil and fat, so a refreshing aftertaste was not felt.

[0146] [Table 1]

[0147]

Claims

1. A W1 / O / W2 type emulsified seasoning, characterized in that: It is a W1 / O / W2 type emulsified seasoning comprising an inner water phase (W1), an oil phase (O) and an outer water phase (W2). The oil phase (O) contains edible fats and oils, The content of the edible fat is 1% by mass or more and 35% by mass or less relative to the total amount of the emulsified seasoning. The content of the W1 / O type emulsion is 40% by mass or less relative to the total amount of the emulsified seasoning. The content of protein contained in the external aqueous phase (W2) is 0.060 parts by mass or less relative to 1 part by mass of the edible oil and fat, The content of protein contained in the external aqueous phase (W2) is 3.0% by mass or less relative to the total amount of the external aqueous phase (W2), The W1 / O / W2 type emulsified seasoning has a viscosity at 25° C. of 1.0 Pa·s or more and 10 Pa·s or less.

2. The W1 / O / W2 type emulsified seasoning according to claim 1, characterized in that The content of the W1 / O type emulsion is 5% by mass or more based on the total amount of the emulsified seasoning.

3. The W1 / O / W2 type emulsified seasoning according to claim 1 or 2, characterized in that: The content of the protein contained in the external aqueous phase (W2) is 0.001 parts by mass or more relative to 1 part by mass of the edible oil and fat.

4. The W1 / O / W2 type emulsified seasoning according to claim 1 or 2, characterized in that The content of the protein contained in the external aqueous phase (W2) is 0.01% by mass or more relative to the total amount of the external aqueous phase (W2).

5. The W1 / O / W2 type emulsified seasoning according to claim 1 or 2, characterized in that: The oil phase (O) further contains polyglycerol condensed ricinoleic acid ester.

6. The W1 / O / W2 type emulsified seasoning according to claim 1 or 2, characterized in that: The external aqueous phase (W2) also contains a thickener.

7. The W1 / O / W2 type emulsified seasoning according to claim 6, characterized in that The content of the thickener is 0.01% by mass or more and 2.0% by mass or less based on the total amount of the emulsified seasoning.

8. The W1 / O / W2 type emulsified seasoning according to claim 1 or 2, characterized in that: The protein contained in the external aqueous phase (W2) is at least one selected from the group consisting of egg yolk protein, milk protein, and soybean protein.

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