W1 / o / w2-type emulsified condiment

Abstract

To provide a W1 / O / W2-type emulsified condiment which has an oil richness feel and a clear aftertaste feel.SOLUTION: A W1 / O / W2-type emulsified condiment includes an inner aqueous phase (W1), an oil phase (O), and an outer aqueous phase (W2). The oil phase (O) contains an edible oil and fat. The content of the edible oil and fat is 1 mass% or more and 35 mass% or less based on a total amount of the emulsified condiment. The content of the W1 / O-type emulsified matter is 40 mass% or less based on the total amount of the emulsified condiment. The content of proteins contained in the outer aqueous phase (W2) is 0.060 pt.mass or less based on 1 pt.mass of the edible oil and fat. The content of the proteins contained in the outer aqueous phase (W2) is 3.0 mass% or less based on the total amount of the outer aqueous phase (W2). The emulsified condiment has a viscosity of 1.0 Pa s or more and 10 Pa s or less.SELECTED DRAWING: None

Description

[Technical field]

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

[0002] In recent years, in the field of emulsion seasonings such as mayonnaise, W1 / O / W2 type (water-in-oil-in-water type) emulsion seasonings have been used to reduce calories due to growing health consciousness. In particular, emulsion seasonings with reduced oil content are desired to reduce calories, but there is a problem that reducing the amount of oil reduces viscosity and makes it difficult to feel the richness of the oil.

[0003] For example, Patent Document 1 proposes a W / O / W type emulsion seasoning containing edible oils and fats, a thickener, and salt, in which the mass ratio of the water content of the emulsion seasoning to the water content of the external aqueous phase is 40 / 100 to 90 / 100, the emulsion seasoning contains a polyglycerol condensed ricinoleic acid ester having a degree of esterification of more than 30% and not more than 60%, has a viscosity of 4 Pa·s or more and less than 50 Pa·s, the salt content is 1 to 6 mass%, and the average particle size of the W / O / W type emulsion particles constituting the emulsion seasoning is 4 to 25 μm.

[0004] Patent Document 2 also describes that a W1 / O / W2 type emulsion having sufficient body and high stability is produced by adjusting the osmotic pressure of the internal aqueous phase (W1) forming liquid and the external aqueous phase (W2) forming liquid, and the water content of the internal aqueous phase (W1) forming liquid and the external aqueous phase (W2) forming liquid, etc., so as to satisfy a specific relationship. In particular, the examples disclose that the total amount of the internal aqueous phase (W1) forming liquid and the oil phase is as large as 48% to 68% by mass of the total amount of the emulsion. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] JP 2014-187906 A [Patent Document 2] JP 2021-153512 A Summary of the Invention [Problem to be solved by the invention]

[0006] However, the W1 / O / W2 type emulsion seasonings described in Patent Documents 1 and 2 have room for improvement in terms of the richness of the oil and the clean aftertaste.

[0007] The present invention has been made in consideration of the above problems, and an object of the present invention is to provide a W1 / O / W2 type emulsion seasoning that has the richness of oil and a refreshing aftertaste. [Means for solving the problem]

[0008] The present inventors conducted intensive research to solve the above problems, and surprisingly found that in a W1 / O / W2 type emulsion seasoning consisting of an inner aqueous phase (W1), an oil phase (O) containing edible oils and fats, and an outer aqueous phase (W2), the above problems can be solved by adjusting the content of edible oils and fats, the content of W1 / O type emulsion, the content of protein contained in the outer aqueous phase (W2), and the viscosity. Based on this finding, the present inventors have completed the present invention.

[0009] That is, according to one aspect of the present invention, the following invention is provided. [1] A W1 / O / W2 type emulsion seasoning consisting of an inner aqueous phase (W1), an oil phase (O), and an outer aqueous phase (W2), The oil phase (O) contains an edible oil or fat, The content of the edible oil and fat is 1% by mass or more and 35% by mass or less based on the total amount of the emulsion seasoning, The content of the W1 / O type emulsion is 40% by mass or less based on the total amount of the emulsion seasoning, The content of protein contained in the external aqueous phase (W2) is 0.060 parts by mass or less per part by mass of the edible fat or oil, The content of protein contained in the external aqueous phase (W2) is 3.0% by mass or less based on the total amount of the external aqueous phase (W2), The viscosity is 1.0 Pa s or more and 10 Pa s or less, W1 / O / W2 type emulsified seasoning. [2] The W1 / O type emulsion is 5% by mass or more based on the total amount of the emulsion seasoning. [1] A W1 / O / W2 type emulsion seasoning. [3] The protein content in the external aqueous phase (W2) is 0.001 parts by mass or more per part by mass of the edible fat or oil, A W1 / O / W2 type emulsion seasoning according to [1] or [2]. [4] The protein content in the external aqueous phase (W2) is 0.01% by mass or more based on the total amount of the external aqueous phase (W2). The W1 / O / W2 type emulsion seasoning according to any one of [1] to [3]. [5] The oil phase (O) further contains a polyglycerol condensed ricinoleic acid ester, The W1 / O / W2 type emulsion seasoning according to any one of [1] to [4]. [6] The external aqueous phase (W2) further contains a thickener. The W1 / O / W2 type emulsion seasoning according to any one of [1] to [5]. [7] 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 emulsion seasoning. [6] A W1 / O / W2 type emulsion seasoning. [8] 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 soy protein. The W1 / O / W2 type emulsion seasoning according to any one of [1] to [7]. Effect of the Invention

[0010] According to the present invention, it is possible to provide a W1 / O / W2 type emulsified seasoning that can give a rich taste of oil and a refreshing aftertaste. Such a W1 / O / W2 type emulsified seasoning can arouse consumers' appetites, and further market expansion of the W1 / O / W2 type emulsified seasoning can be expected.

Embodiments for Carrying Out the Invention

[0011] <W1 / O / W2 type emulsified seasoning> The W1 / O / W2 type emulsified seasoning of the present invention is composed of 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 contains a W1 / O type emulsion in which the inner aqueous phase (W1) is dispersed and emulsified in the oil phase (O), and the W1 / O type emulsion is dispersed and emulsified in the outer aqueous phase (W2).

[0012] The inner aqueous phase (W1) and the outer aqueous phase (W2) can contain water, acid materials, and other raw materials such as seasonings. Further, the outer aqueous phase (W2) contains protein and preferably further contains a thickener. The oil phase (O) contains edible oil and fat, and preferably further contains polyglycerol condensed ricinoleic acid ester (PGPR).

[0013] The W1 / O / W2 type emulsified seasoning of the present invention is not particularly limited, and examples include mayonnaise-like seasonings, dressings, sauces, glazes, and other foods similar thereto. Among these, dressings are preferred. Further, the W1 / O / W2 type emulsified seasoning of the present invention may be further mixed with another seasoning (such as mayonnaise or flavor oil). Note that the mayonnaise-like seasoning in the present invention includes a group of similar products that have similar properties (such as taste, appearance, main raw materials, etc.) to mayonnaise defined by food labeling standards (moisture content: 30% by mass or less, edible oil and fat content: 65% by mass or more), but whose component composition does not conform to the food labeling standards.

[0014] (Viscosity of W1 / O / W2 type emulsified seasoning) The viscosity of the W1 / O / W2 type emulsion seasoning, measured at 25°C, is 1.0 Pa·s or more and 10 Pa·s or less, preferably 1.5 Pa·s or more, more preferably 2.0 Pa·s or more, even more preferably 2.5 Pa·s or more, and preferably 9.0 Pa·s or less, more preferably 8.0 Pa·s or less, even more preferably 7.0 Pa·s or less, and even more preferably less than 4 Pa·s. The viscosity of the W1 / O / W2 type emulsion seasoning was measured using a BH type viscometer at a product temperature of 25°C and a rotation speed of 10 rpm, using rotor No. 3, and calculated from the reading when the rotor had made two rotations after the start of measurement.

[0015] (pH of W1 / O / W2 type emulsion seasoning) The pH of the W1 / O / W2 type emulsion seasoning is not particularly limited, but the lower limit is preferably 2.6 or more, more preferably 2.8 or more, and even more preferably 3.0 or more, and the upper limit is preferably 6.0 or less, more preferably 5.5 or less, even more preferably 5.0 or less, even more preferably 4.5 or less, and most preferably 4.0 or less. If the pH of the W1 / O / W2 type emulsion seasoning is within the above-mentioned numerical range, the microbial growth of the W1 / O / W2 type emulsion seasoning can be controlled to improve the shelf life, while the flavor balance of the W1 / O / W2 type emulsion seasoning can be improved. In the present invention, the pH of the W1 / O / W2 type emulsion seasoning can be adjusted to the above-mentioned preferable numerical range by adjusting the type and amount of the acid material. The pH value of the W1 / O / W2 type emulsion seasoning was measured using a pH meter (tabletop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atmosphere and a product temperature of 20°C.

[0016] (W1 / O emulsion content) 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 also preferably 5% by mass or more, more preferably 10% by mass or more, and even more preferably 12% by mass or more, based on the total amount of the W1 / O / W2 type emulsion seasoning. By lowering the content of the W1 / O type emulsion in the W1 / O / W2 type emulsion seasoning as described above, a refreshing aftertaste can be felt.

[0017] (protein) 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 proteins include cheese, butter, fresh cream, milk, whey, skim milk powder, and milk fat. Among these, butter, fresh cream, milk, whey, skim milk powder, and milk fat are preferred. The protein contained in the external aqueous phase (W2) may be derived from food ingredients such as egg yolk, dairy products, and soy products, or may be a protein added separately. Among these, it is preferred to use egg yolk.

[0018] The egg yolk is not particularly limited, and any conventionally known egg yolk can be used. Examples of the egg yolk include liquid egg yolk, raw egg yolk, and liquid egg yolk or raw egg yolk that has been subjected to one or more treatments such as sterilization, freezing, drying such as spray drying or freeze drying, enzyme treatment with phospholipase A1 or phospholipase A2 such as phospholipase A-treated egg yolk, desugaring with yeast or glucose oxidase, decholesterol treatment such as supercritical carbon dioxide treatment, and mixing with salt or carbohydrates.

[0019] (Protein content and its measurement method) The protein content in the external aqueous phase (W2) is 0.060 parts by mass or less per part by mass of edible fat or oil, preferably 0.050 or less, more preferably 0.040 or less, even more preferably 0.020 or less, even more preferably 0.010 or less, and preferably 0.001 or more, more preferably 0.0015 or more, and even more preferably 0.002 or more. The protein content 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, even more preferably 1.5 mass% or less, even more preferably 1.0 mass% or less, and also preferably 0.01 mass% or more, more preferably 0.05 mass% or more, and even more preferably 0.10 mass% or more, relative to the total amount of the external aqueous phase (W2). In addition, the protein content in the external aqueous phase (W2) is preferably 0.10 mass% or more, more preferably 0.15 mass% or more, even more preferably 0.20 mass% or more, and preferably 2.0 mass% or less, more preferably 1.8 mass% or less, even more preferably 1.5 mass% or less, based on the total amount of the W1 / O / W2 type emulsion seasoning. In the present invention, by adjusting the protein content in the external aqueous phase (W2) to within the above-mentioned numerical ranges relative to the edible oil and the total amount of the external aqueous phase (W2), it is possible to provide a W1 / O / W2 type emulsion seasoning that has a low viscosity (10 Pa s or less at 25°C) and gives a rich oily flavor and a clean aftertaste. Furthermore, by adjusting the protein content in the external aqueous phase (W2) to within the above-mentioned numerical ranges relative to the total amount of the W1 / O / W2 type emulsion seasoning, it is possible to provide a W1 / O / W2 type emulsion seasoning that has a strong oily flavor and gives a very clean aftertaste. In the present invention, the protein content in the external aqueous phase (W2) is calculated by analyzing the total amount of amino acids and the amount of free amino acids in the external aqueous phase (W2) in accordance with the method described in the Food Composition Tables Analysis Manual in Japan, and converting the amount of protein into the amount of protein by subtracting the amount of free amino acids from the total amount of amino acids.

[0020] (edible fats and oils) The edible fats and oils used in the oil phase (O) are not particularly limited, and any known edible fats and oils can be used. Examples of edible fats and oils include vegetable fats and oils such as 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 oil, grapeseed oil, peanut oil, almond oil, and avocado oil, fish oil, beef tallow, lard, chicken fat, and fats and oils obtained by chemical or enzymatic treatment such as MCT (medium chain triglyceride), diglyceride, hardened oil, and transesterified oil. Among these, it is preferable to use rapeseed oil, soybean oil, corn oil, palm oil, or a mixture thereof.

[0021] The content of edible fats and oils is from 1% by mass to 35% by mass, with the lower limit being preferably 2% by mass or more, more preferably 3% by mass or more, even more preferably 4% by mass or more, still more preferably 5% by mass or more, and the upper limit being preferably 33% by mass or less, more preferably 30% by mass or less, even more preferably 25% by mass or less, and still more preferably 20% by mass or less. In the present invention, even if the content of edible fats and oils is low as described above, it is possible to provide a W1 / O / W2 type emulsion seasoning that has a rich oily taste and a clean aftertaste.

[0022] (Polyglycerol condensed ricinoleate (PGPR)) The polyglycerol condensed ricinoleate (PGPR) used in the oil phase (O) functions as an emulsifier in the W1 / O / W2 type emulsion seasoning of the present invention, and forms the oil phase (O) together with the edible fat or oil. The PGPR is not particularly limited as long as it is edible, and any conventionally known PGPR can be used.

[0023] The lower limit of the PGPR content relative to the total amount of the W1 / O / W2 type emulsion seasoning is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, even more preferably 0.3% by mass or more, still more 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, even more preferably 3.0% by mass or less, and still more preferably 2.0% by mass or less. If the PGPR content is within the above numerical range, it becomes easier to maintain the emulsified state of the W1 / O / W2 type emulsion seasoning.

[0024] (Thickener) The thickener used in the external aqueous phase (W2) is not particularly limited, and any conventionally known food thickener can be used. As the thickener, modified starch and / or gums can be used. Examples of modified starches include acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, sodium octenyl succinate starch, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch, phosphate crosslinked starch, and phosphorylated starch. Among these modified starches, it is preferable to use hydroxypropylated phosphate crosslinked starch and sodium octenyl succinate starch. Examples of gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. Among these gums, it is preferable to use xanthan gum. However, it is preferable not to use welan gum. These thickeners may be used alone or in combination of two or more kinds.

[0025] The content of the thickener, relative to the total amount of the W1 / O / W2 type emulsion seasoning, has a lower limit of preferably 0.01% by mass or more, more preferably 0.05% by mass or more, even more preferably 0.1% by mass or more, still more preferably 0.2% by mass or more, and an upper limit of preferably 2.0% by mass or less, more preferably 1.5% by mass or less, even more preferably 1.0% by mass or less, and still more preferably 0.8% by mass or less. If the content of the thickener is within the above numerical range, it becomes easier to maintain the emulsified state of the W1 / O / W2 type emulsion seasoning.

[0026] (acid material) The acidic materials used in the inner water phase (W1) and the outer water phase (W2) are not particularly limited, and conventionally known food acidic materials can be used. Examples of the acidic materials that can be used include organic acids such as vinegar (acetic acid), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, and succinic acid, and their salts, inorganic acids such as phosphoric acid and hydrochloric acid, and their salts, lemon juice, apple juice, orange juice, and lactic acid fermented milk. These may be used alone or in combination of two or more. By blending these acidic materials, the pH of the W1 / O / W2 type emulsion seasoning can be adjusted to a desired numerical range, and the flavor balance of the W1 / O / W2 type emulsion seasoning can be improved.

[0027] The content of the acidulant in the W1 / O / W2 type emulsion seasoning can be adjusted appropriately depending on the type of acidulant and the desired pH. For example, when vinegar (acidity 11%) is used as the acidulant, the total content of 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, even more preferably 4% by mass or more, and even more preferably 5% by mass or more, and the upper limit is preferably 20% by mass or less, more preferably 15% by mass or less, even more preferably 12% by mass or less, and even more preferably 10% by mass or less, based on the total amount of the W1 / O / W2 type emulsion seasoning. 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 emulsion seasoning while controlling the microbial growth of the W1 / O / W2 type emulsion seasoning to improve the storage stability.

[0028] (Sugars) The W1 / O / W2 type emulsion seasoning of the present invention may further contain sugars. Examples of sugars include glucose, fructose, sucrose, maltose, oligosaccharides, trehalose, etc. These may be used alone or in combination of two or more.

[0029] With respect to the sugar content, the lower limit is preferably more than 0 mass%, more preferably 1 mass% or more, and even more preferably 5 mass% or more, and the upper limit is preferably 20 mass% or less, and even more preferably 15 mass% or less, relative to the total amount of the W1 / O / W2 type emulsion seasoning. Furthermore, when the concentration of sugars in the inner aqueous phase relative to the entire inner aqueous phase (W1) is X (% by mass) and the concentration of sugars in the outer aqueous phase relative to the entire outer aqueous phase (W2) is Y (% by mass), the value of X / Y is preferably 0.5 or less, more preferably 0.3, and even more preferably 0 (i.e., the inner aqueous phase does not contain sugars).

[0030] (Other ingredients) In addition to the above-mentioned ingredients, the W1 / O / W2 type emulsion seasoning of the present invention can contain various ingredients that are normally used in emulsion seasonings, appropriately selected within the scope of not impairing the effects of the present invention. Examples include emulsifiers such as sucrose fatty acid esters, polyglycerol fatty acid esters, glycerol fatty acid esters, propylene glycol fatty acid esters, glycerol fatty acid esters, and sorbitan fatty acid esters, seasonings such as soy sauce, mirin, salt, white sesame, brown sesame, sesame, sodium glutamate, and bouillon, spices such as mustard powder and pepper, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents.

[0031] (Ingredients) As ingredients, either vegetable ingredients or animal ingredients can be used. Examples of vegetable ingredients include vegetables such as onion, radish, carrot, burdock, bamboo shoots, cabbage, Chinese cabbage, celery, asparagus, spinach, komatsuna, bok choy, and tomato, potatoes, sweet potatoes, taro, and other tubers, beans such as soybeans, red beans, broad beans, and peas, grains such as rice, wheat, barnyard millet, and foxtail millet, fruits such as apples, peaches, and pineapples, mushrooms such as shiitake mushrooms, shimeji mushrooms, enoki mushrooms, nameko mushrooms, and matsutake mushrooms, and seaweeds such as wakame seaweed, kombu seaweed, and hijiki seaweed. Examples of animal ingredients include beef, pork, chicken, mutton, horse, venison, wild boar, goat, rabbit, whale, and their organs; fish such as horse mackerel, sweetfish, sardines, bonito, salmon, mackerel, and tuna; shellfish such as abalone, oysters, scallops, and clams; and seafood such as shrimp, crab, squid, octopus, and sea cucumber. In addition, egg products such as boiled eggs, omelets, and omelets; paste products such as kamaboko, meat products such as ham and sausage, and processed foods such as noodles and pickles. As long as they are edible food manufacturing raw materials or ingredients, they are not limited to these. These ingredients may be used alone or in combination of two or more types.

[0032] These ingredients may be used raw, or may be heated or cooked by boiling, stewing, baking, steaming, frying, etc. These ingredients may also be frozen or frozen-thawed. Furthermore, the shape of these ingredients may be any shape, such as a block or a bite-sized piece, and the size of the ingredients may be selected appropriately.

[0033] <Method for producing W1 / O / W2 type emulsified seasoning> An example of the method for producing a W1 / O / W2 type emulsified seasoning of the present invention will be described. For example, in the first step, first, other aqueous phase raw materials such as fresh water, acid materials, and seasonings are mixed to prepare an internal aqueous phase (W1). Subsequently, while stirring, the internally prepared aqueous phase (W1) is poured into 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 internal aqueous phase (W1) and the oil phase (O).

[0034] In the second step, other aqueous phase raw materials such as fresh water, protein, acid materials, and seasonings are mixed to prepare an external aqueous phase (W2). Subsequently, while stirring, the W1 / O type emulsion prepared above is poured into the external 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 internal aqueous phase (W2).

[0035] For the production of the W1 / O / W2 type emulsified seasoning of the present invention, apparatuses used in the production of ordinary emulsified seasonings can be used. Examples of such apparatuses include general stirrers, stick mixers, stand mixers, homomixers, etc. Examples of the shape of the stirring blades of the stirrer include propeller blades, turbine blades, paddle blades, anchor blades, etc.

Example

[0036] Hereinafter, the present invention will be described in more detail with reference to examples and comparative examples, but the present invention should not be construed as being limited to the contents of the following examples.

[0037] <Production example of W1 / O / W2 type emulsified seasoning> [Example 1] (First step) A W1 / O / W2 type emulsified seasoning was produced according to the blending ratios shown in Table 1. Specifically, first, vinegar (acidity 11%), salt, and fresh water were mixed uniformly in a stirring tank to prepare an inner water phase (W1). Then, the inner water phase (W1) was poured into an oil phase (O) consisting of edible oil (rapeseed oil) containing polyglycerol condensed ricinoleic acid ester (PGPR) while stirring at 12,000 rpm, and emulsification was performed to prepare a W1 / O type emulsion.

[0038] (2nd process) In a stirring tank, egg yolk (protein content 16.5%), brewed vinegar (acidity 11%), salt, sugar, thickener (xanthan gum), and fresh water were mixed uniformly to prepare an external water phase (W2). Next, the W1 / O type emulsion prepared above was poured into the external water phase (W2) while stirring at (12000 rpm), and emulsification was performed to prepare a W1 / O / W2 type emulsion seasoning. The "protein content" is a value measured by the method detailed in the section above (Protein content and its measurement method).

[0039] [Example 2] A W1 / O type emulsion was prepared in the same manner as in Example 1, except that in the first step, the blending amount of edible oil and fat was changed to 15 mass % and the blending amount of fresh water was changed to 10 mass %. A W1 / O / W2 type emulsion seasoning was prepared in the same manner as in Example 1, except that in the second step, the amount of thickener was changed to 0.4 mass% and the amount of fresh water was changed to 52.6 mass%.

[0040] [Example 3] A W1 / O type emulsion was prepared in the same manner as in Example 1, except that in the first step, the blending amount of edible oil and fat was changed to 20 mass % and the blending amount of fresh water was changed to 10 mass %. In the second step, a W1 / O / W2 type emulsion seasoning was prepared in the same manner as in Example 1, except that the amount of egg yolk was changed to 1 mass%, the amount of thickener was changed to 0.33 mass%, and the amount of fresh water was changed to 47.17 mass%.

[0041] [Example 4] A W1 / O type emulsion was prepared in the same manner as in Example 1, except that in the first step, the blending amount of edible oil and fat was changed to 25 mass % and the blending amount of fresh water was changed to 10 mass %. In the second step, a W1 / O / W2 type emulsion seasoning was prepared in the same manner as in Example 1, except that the amount of thickener was changed to 0.24 mass% and the amount of fresh water was changed to 42.76 mass%.

[0042] [Example 5] A W1 / O type emulsion was prepared in the same manner as in Example 1, except that in the first step, the blending amount of edible oil and fat was changed to 20 mass % and the blending amount of fresh water was changed to 15 mass %. In the second step, a W1 / O / W2 type emulsion seasoning was prepared in the same manner as in Example 1, except that the amount of egg yolk was changed to 0.18% by mass, the amount of salt was changed to 2.52% by mass, the amount of thickener was changed to 0.3% by mass, and the amount of fresh water was changed to 43% by mass.

[0043] [Example 6] A W1 / O type emulsion was prepared in the same manner as in Example 1, except that in the first step, the blending amount of edible oil and fat was changed to 20 mass % and the blending amount of fresh water was changed to 10 mass %. In the second step, a W1 / O / W2 type emulsion seasoning was prepared in the same manner as in Example 1, except that egg yolk was not added, milk protein (such as whey, protein content 86.4%) was added at 0.5% by mass, the amount of thickener was changed to 0.3% by mass, and the amount of fresh water was changed to 47.7% by mass.

[0044] [Example 7] A W1 / O type emulsion was prepared in the same manner as in Example 1, except that in the first step, the blending amount of edible fat or oil was changed to 30 mass %. In the second step, a W1 / O / W2 type emulsion seasoning was prepared in the same manner as in Example 1, except that egg yolk was not added, milk protein (protein content: 86.4%) was added at 2% by mass, the amount of thickener was changed to 0.2% by mass, and the amount of fresh water was changed to 41.3% by mass.

[0045] [Example 8] A W1 / O type emulsion was prepared in the same manner as in Example 1, except that in the first step, the blending amount of edible oil and fat was changed to 20 mass % and the blending amount of fresh water was changed to 10 mass %. In the second step, a W1 / O / W2 type emulsion seasoning was prepared in the same manner as in Example 1, except that egg yolk was not added, 0.1% by mass of soy protein (protein content: 86.3%) was added, the amount of thickener was changed to 0.3% by mass, and the amount of fresh water was changed to 48.1% by mass.

[0046] [Example 9] A W1 / O type emulsion was prepared in the same manner as in Example 1, except that in the first step, the blending amount of edible oil and fat was changed to 20 mass % and the blending amount of fresh water was changed to 10 mass %. In the second step, a W1 / O / W2 type emulsion seasoning was prepared in the same manner as in Example 1, except that egg yolk was not added, soy protein (protein content: 86.3%) was added at 0.3% by mass, the amount of thickener was changed to 0.3% by mass, and the amount of fresh water was changed to 47.9% by mass.

[0047] [Example 10] A W1 / O type emulsion was prepared in the same manner as in Example 1, except that in the first step, the blending amount of edible fat or oil was changed to 30 mass %. In the second step, a W1 / O / W2 type emulsion seasoning was prepared in the same manner as in Example 1, except that the amount of egg yolk was changed to 0.25% by mass, milk protein (protein content: 86.4%) was added to 0.25% by mass, the amount of thickener was changed to 0.2% by mass, and the amount of fresh water was changed to 42.8% by mass.

[0048] [Example 11] A W1 / O type emulsion was prepared in the same manner as in Example 1, except that in the first step, the blending amount of edible fat or oil was changed to 30 mass %. In the second step, a W1 / O / W2 type emulsion seasoning was prepared in the same manner as in Example 1, except that the amount of egg yolk was changed to 2.5% by mass, soy protein (protein content: 86.3%) was added at 0.1% by mass, the amount of thickener was changed to 0.2% by mass, and the amount of fresh water was changed to 40.7% by mass.

[0049] [Example 12] A W1 / O type emulsion was prepared in the same manner as in Example 1, except that in the first step, the blending amount of edible fat or oil was changed to 30 mass %. In the second step, a W1 / O / W2 type emulsion seasoning was prepared in the same manner as in Example 1, except that the amount of egg yolk was changed to 2.5% by mass, soy protein (protein content 86.3%) was added at 0.3% by mass, the amount of thickener was changed to 0.2% by mass, and the amount of fresh water was changed to 40.5% by mass.

[0050] [Comparative Example 1] A W1 / O type emulsion was prepared in the same manner as in Example 1, except that in the first step, the amount of edible oil was changed to 20% by mass, the amount of PGPR was changed to 2% by mass, and the amount of fresh water was changed to 17% by mass. A W1 / O / W2 type emulsion seasoning was prepared in the same manner as in Example 1, except that in the second step, the amount of egg yolk was changed to 15% by mass, no thickener was added, and the amount of fresh water was changed to 25.0% by mass.

[0051] [Comparative Example 2] A W1 / O type emulsion was prepared in the same manner as in Example 1, except that in the first step, the blending amount of edible fats and oils was changed to 20% by mass and the blending amount of fresh water was changed to 10% by mass. In the second step, a W1 / O / W2 type emulsion seasoning was prepared in the same manner as in Example 1, except that egg yolk was not added, soy protein (protein content 86.3%) was added at 2.2% by mass, the amount of thickener was changed to 0.3% by mass, and the amount of fresh water was changed to 46% by mass.

[0052] (Viscosity measurement) For each of the W1 / O / W2 type emulsion seasonings prepared above, a BH type viscometer was used, with a product temperature of 25°C and a rotation speed of 10 rpm, and rotor No. 3 was used, and calculations were made from the reading when the rotor had made two rotations after the start of measurement. The measurement results are shown in Table 1.

[0053] (pH Measurement) The pH of each of the W1 / O / W2 type emulsion seasonings prepared above was measured using a pH meter (tabletop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atmosphere and a product temperature of 20° C. The pH of each oil-in-water type emulsion food was within the range of 2.85 to 3.86.

[0054] (Sensory evaluation) For each of the W1 / O / W2 type emulsion seasonings prepared above, the items of "richness of oil" and "clean aftertaste" were evaluated by multiple trained panels using the following four-level evaluation criteria. The average scores of each panel are shown as the evaluation score in Table 1. If the evaluation scores for both "richness of oil" and "clean aftertaste" are 2.0 points or higher, it can be said to have a good result. [Evaluation Criteria] (Oil richness) 4 points: The richness of the oil was strongly felt. 3 points: I could feel the richness of the oil. 2 points: I could feel the richness of the oil a little. 1 point: The richness of the oil was barely noticeable. (Clean aftertaste) 4 points: I felt a very refreshing aftertaste. 3 points: A clean aftertaste. 2 points: A slightly refreshing aftertaste. 1 point: No refreshing aftertaste.

[0055] All of the W1 / O / W2 type emulsion seasonings of Examples 1 to 12 had a rich oily flavor and a clean aftertaste. The W1 / O / W2 type emulsion seasoning of Comparative Example 1 had a high content of W1 / O type emulsion, and therefore did not have a refreshing aftertaste. The W1 / O / W2 type emulsion seasoning of Comparative Example 2 had a high protein content in the external aqueous phase (W2) relative to the edible fat and oil, and therefore did not have a refreshing aftertaste.

[0056] [Table 1]

Claims

1. A W1 / O / W2 type emulsion seasoning consisting of an inner aqueous phase (W1), an oil phase (O), and an outer aqueous phase (W2), The oil phase (O) contains an edible oil or fat, The content of the edible oil and fat is 1% by mass or more and 35% by mass or less based on the total amount of the emulsion seasoning, The content of the W1 / O type emulsion is 40% by mass or less based on the total amount of the emulsion seasoning, The content of protein contained in the external aqueous phase (W2) is 0.060 parts by mass or less per part by mass of the edible fat or oil, The content of protein contained in the external aqueous phase (W2) is 3.0% by mass or less based on the total amount of the external aqueous phase (W2), The viscosity is 1.0 Pa·s or more and 10 Pa·s or less. W1 / O / W2 type emulsified seasoning.

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

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

4. The content of protein contained in the external aqueous phase (W2) is 0.01% by mass or more based on the total amount of the external aqueous phase (W2).

3. The W1 / O / W2 type emulsion seasoning according to claim 1 or 2.

5. The oil phase (O) further contains a polyglycerol condensed ricinoleic acid ester.

3. The W1 / O / W2 type emulsion seasoning according to claim 1 or 2.

6. The external aqueous phase (W2) further contains a thickener.

3. The W1 / O / W2 type emulsion seasoning according to claim 1 or 2.

7. 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 emulsion seasoning. The W1 / O / W2 type emulsion seasoning according to claim 6.

8. 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.

3. The W1 / O / W2 type emulsion seasoning according to claim 1 or 2.

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