Acidic oil-in-water type emulsion seasoning

Abstract

To provide acidic oil-in-water type emulsion seasoning having excellent richness of oil and smoothness.SOLUTION: Acidic oil-in-water type emulsion seasoning contains edible oil by 1%(w / w) or more and 50%(w / w) or less and processed starch by 1%(w / w) or more, where oil droplets of the acidic oil-in-water type emulsion seasoning are 15 μm or more and 60 μm or less in median size, and the processed starch satisfies the following requirements. <Processed starch> A numerical value at a specific wavelength when base line correction is performed to spectrum obtained by near-infrared measurement and then secondary differentiation is performed satisfies both (a) and (b): (a) 1175 nm: -0.000700 or more and -0.000570 or less; (b) 1190 nm: 0.000165 or more and 0.000321 or less.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an acidic oil-in-water type emulsified seasoning having excellent oil richness and palatability.

Background Art

[0002] In recent years, in emulsified seasonings such as mayonnaise, due to the increasing trend towards health consciousness, an acidic oil-in-water type emulsified seasoning with a reduced oil content has been desired for the purpose of reducing calories and the like.

[0003] For example, in Patent Document 1, it contains one or more chelating agents selected from citric acid, malic acid, phosphoric acid, lactic acid, succinic acid, fumaric acid, gluconic acid, and EDTA, acetic acid, saccharides, egg yolk, edible oil and fat, a thickening agent, and water, the edible oil and fat content is 1 to 40% by mass, the water activity is 0.90 to 0.96, the pH is 3.0 to 4.0, the viscosity (20°C) is 50 to 600 Pa·s, and the b* value in the L*a*b* color system when stored at 40°C for 4 months is 10 to 20. An acidic oil-in-water type emulsified seasoning is disclosed.

[0004] Further, Patent Document 2 discloses a low-calorie mayonnaise-like food characterized by containing starch gelatinized in the presence of an acidulant, egg yolk, and an emulsifier.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0006] However, in the acidic water-in-oil type emulsified seasoning with a reduced oil content, there is still a problem that the richness of the oil decreases, and the development of an acidic water-in-oil type emulsified seasoning that can impart the desired richness of the oil is desired. In addition, since the viscosity decreases as the oil content is reduced, as a solution, efforts have been made to increase the viscosity using thickeners such as modified starch. However, the present inventors have found a new problem that the palatability of the acidic water-in-oil type emulsified seasoning deteriorates due to the roughness peculiar to modified starch.

[0007] In view of the above circumstances, an object of the present invention is to provide an acidic water-in-oil type emulsified seasoning having excellent richness of oil and palatability.

Means for Solving the Problems

[0008] The present inventors have conducted intensive studies to achieve the above object. As a result, it has been found that under certain conditions, the richness of the oil and excellent palatability can be felt. Specifically, by blending 1% by mass or more of a modified starch satisfying specific requirements in an acidic water-in-oil type emulsified seasoning and making the median diameter of the oil droplets 15 μm or more and 60 μm or less, an acidic water-in-oil type emulsified seasoning having excellent richness of oil and palatability can be obtained, and the present invention has been completed.

[0009] That is, the present invention is (1) An acidic water-in-oil type emulsified seasoning containing 1% (w / w) or more and 50% (w / w) or less of edible oil and fat and 1% by mass or more of modified starch, wherein the oil droplets of the acidic water-in-oil type emulsified seasoning have a median diameter of 15 μm or more and 60 μm or less, and the modified starch satisfies the following requirements: acidic water-in-oil type emulsified seasoning, <Modified Starch> The values at specific wavelengths when the spectrum obtained by near-infrared measurement is baseline-corrected and then second-differentiated satisfy both (a) and (b). (a) 1175 nm: -0.000700 or more and -0.000570 or less (b) 1190 nm: 0.000165 or more and 0.000321 or less, (2) The raw material of the modified starch is waxy corn starch. The oil-in-water type acidic emulsified seasoning according to (1), is as follows. [Effect of the Invention]

[0010] As described above, according to the present invention, it is possible to provide an oil-in-water type acidic emulsified seasoning excellent in the richness and palatability of oil. [Embodiments for Carrying Out the Invention]

[0011] The present invention will be described in detail below. Unless otherwise specified in the present invention, "%" means "mass %" and "part" means "part by mass".

[0012] [Oil-in-water type acidic emulsified seasoning] The oil-in-water type acidic emulsified seasoning of the present invention contains at least edible oil and modified starch, and may further contain an emulsifier, water, an acid material, a thickener, other raw materials, ingredients, and the like.

[0013] In the oil-in-water type acidic emulsified seasoning, the oil is dispersed substantially uniformly as oil droplets in the aqueous phase and is emulsified in an oil-in-water type. The oil-in-water type acidic 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, mayonnaise-like seasonings are preferred. Note that the mayonnaise-like seasonings in the present invention include similar products (e.g., taste, appearance, main raw materials, etc.) but with a component composition that does not conform to the food labeling standards, similar to mayonnaise (moisture content: 30 mass% or less, edible oil content: 65 mass% or more) defined by the food labeling standards.

[0014] [Modified starch] The modified starch in the present invention only needs to satisfy the numerical values at specific wavelengths obtained by the near-infrared measurement described later, and refers to starch subjected to at least one processing treatment selected from the group consisting of physical treatment, chemical treatment, and enzymatic treatment. For example, heat-moisture treated starch, oil-processed starch, acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetic acid starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, monoesterified phosphate cross-linked starch, phosphate cross-linked starch, phosphorylated starch, and enzymatically treated starch, etc. may be mentioned. The modified starch that can be used in the present invention may be starch subjected to one processing treatment selected from the group consisting of physical treatment, chemical treatment, and enzymatic treatment, or may be starch subjected to two or more processing treatments selected from the group consisting of physical treatment, chemical treatment, and enzymatic treatment. The modified starch that can be used in the present invention is preferably starch subjected to at least chemical treatment, and more preferably hydroxypropylated phosphate cross-linked starch. The modified starch may be used alone or in combination of two or more kinds.

[0015] <Characteristic values (a) (b) of modified starch> Regarding the characteristic values of the modified starch in the present invention, (a) (i.e., the value at a wavelength of 1175 nm) is -0.000700 or more and -0.000570 or less, the lower limit value is preferably -0.0060 or more, and the upper limit value is preferably -0.0068 or less. (b) (i.e., the value at a wavelength of 1190 nm) is 0.000165 or more and 0.000321 or less, preferably the lower limit value is 0.000195 or more, and the upper limit value is preferably 0.000305 or less. When (a) and (b) are outside the above ranges, a roughness felt by the modified starch is felt, making it difficult to feel the excellent palatability of the oil-in-water type acidic emulsified seasoning. The inventors have discovered that even when the same type of processing treatment is applied to the raw starch, there are those with excellent palatability and those without. Furthermore, this difference can be discriminated by near-infrared measurement. The wavelength near 1175 nm in near-infrared measurement is affected by the second overtone of the antisymmetric stretching vibration of the methylene bond, and the wavelength near 1190 nm is affected by the second overtone of the symmetric stretching vibration of the methyl bond. Therefore, it is presumed that this value changes due to differences in the type of processing treatment, crosslinking rate, etc. Here, regarding the numerical ranges of (a) and (b), as described above, adjusting within the above ranges is important for providing an oil-in-water type acidic seasoning with excellent palatability, and it can be adjusted within the above ranges by appropriately changing the raw starch, processing treatment, etc. Regarding the processing treatment, it is preferable to perform hydroxypropyl phosphate crosslinking to easily obtain a modified starch that satisfies the conditions.

[0016] Furthermore, the content of the modified starch in the present invention is 1% by mass or more based on the total amount of the oil-in-water type acidic emulsified seasoning. The lower limit value is preferably 2% by mass or more, more preferably 3% by mass or more, the upper limit value is preferably 8% by mass or less, and more preferably 6% by mass or less. When the content of the modified starch is less than 1% by mass, it becomes difficult to feel the richness of the oil in the oil-in-water type acidic emulsified seasoning.

[0017] The type of raw starch for the modified starch in the present invention is not particularly limited. For example, it includes waxy rice starch, glutinous rice starch, wheat starch, corn starch (e.g., corn starch, waxy corn starch, high amylose corn starch, etc.), tapioca starch, sago starch, kudzu starch, mung bean starch, potato starch, sweet potato starch, etc. The present invention may also use commercially available modified starch.

[0018] <Measurement by Near-Infrared Spectroscopy> Near-infrared spectroscopy is a kind of spectroscopic measurement using near-infrared light (generally wavelengths between 800 nm and 2500 nm), and it is a non-destructive analytical method that can be measured regardless of the state such as solid, liquid, or powder. Spectra obtained by performing near-infrared measurement on the modified starch under the following conditions can be analyzed in (a) and (b). Also, 10 g of the modified starch in a dried state is used as a sample for analysis. (1) Analysis conditions Measurement mode: Diffuse reflection method Wavelength range: 950 nm - 1650 nm Resolution: ±0.6 nm Number of integrations: 9 times (2) Spectrum analysis For the spectrum obtained by the above analysis, baseline correction is performed using standard normal variates transformation, and then second derivative processing is performed. Near-infrared measurement can be performed using a measuring device such as the small high-resolution spectroscopic device Solid Lambda series manufactured by SpectraCrop Co., Ltd.

[0019] <Method for Measuring Median Diameter> The median diameter (particle diameter at which the cumulative frequency is 50%) of the oil droplets in the acidic water-in-oil type emulsified seasoning of the present invention is 15 μm or more, preferably 20 μm or more, more preferably 25 μm or more, and also 60 μm or less, preferably 55 μm or less, more preferably 50 μm or less. When the median diameter of the oil droplets in the acidic water-in-oil type emulsified seasoning is less than 15 μm, it becomes difficult to feel the umami of the oil, and when it exceeds 60 μm, the emulsified state may become unstable during storage and the oil phase may separate. The median diameter in the present invention is a value measured using a laser diffraction particle size distribution analyzer "Particle Size Analyzer MT3300EXII (manufactured by Nikkiso Co., Ltd.)" under the analysis conditions: volume basis, non-spherical, refractive index 1.6. The sample was measured by diluting the acidic emulsion seasoning 10-fold with a 5% sodium dodecyl sulfate (SDS) solution.

[0020] <Edible oil> The edible oil used in the oil-in-water acidic emulsion seasoning is not particularly limited, and conventionally known edible oils can be used. Examples of edible oils include vegetable oils 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, etc., fish oil, beef tallow, lard, chicken fat, or oils obtained by subjecting MCT (medium-chain fatty acid triglyceride), diglyceride, hydrogenated oil, interesterified oil, etc. to chemical or enzymatic treatment, etc. Among these, it is preferable to use rapeseed oil, soybean oil, corn oil, palm oil, or a mixed oil thereof.

[0021] The content of the edible oil is 1% by mass or more and 50% by mass or less based on the total amount of the oil-in-water acidic emulsion seasoning. The lower limit value is preferably 5% by mass or more, more preferably 10% by mass or more, still more preferably 15% by mass or more. The upper limit value is preferably 50% by mass or less, more preferably 45% by mass or less, still more preferably 40% by mass or less. If the content of the edible oil is less than 1% by mass based on the total amount of the oil-in-water acidic emulsion seasoning, it becomes difficult to feel the richness of the oil, and if it exceeds 50% by mass, it becomes difficult to feel excellent palatability.

[0022] <pH of oil-in-water acidic emulsion seasoning> The pH of the water-in-oil type emulsified acidic seasoning is not particularly limited, but the lower limit is preferably 3.0 or higher, more preferably 3.5 or higher, still more preferably 4.0 or higher. The upper limit is preferably 6.0 or lower, more preferably 5.5 or lower, still more preferably 5.0 or lower. If the pH of the water-in-oil type emulsified food is within the above range, while controlling the generation of microorganisms in the water-in-oil type emulsified food to enhance the preservability, the balance of the flavor of the water-in-oil type emulsified food can be made good. In the present invention, by adjusting the type and blending amount of the acid material, the pH of the water-in-oil type emulsified food can be adjusted to the above-mentioned suitable numerical range. The pH value of the water-in-oil type emulsified food is the value measured using a pH meter (desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atmospheric pressure and a product temperature of 20°C.

[0023] <Viscosity> The viscosity of the water-in-oil type emulsified acidic seasoning is not particularly limited, but the lower limit is preferably 10 Pa·s or higher, more preferably 50 Pa·s or higher, still more preferably 100 Pa·s or higher. The upper limit is preferably 400 Pa·s or lower, more preferably 300 Pa·s or lower, still more preferably 250 Pa·s or lower. The viscosity of the water-in-oil type emulsified acidic seasoning is a value calculated based on the indication when the rotor rotates twice after the start of measurement, using any one of rotor No. 5, rotor No. 6, and T-bar spindle D according to the viscosity of the measurement target under the conditions of a product temperature of 25°C and a rotation speed of 2 rpm using a BH type viscometer. <Egg yolk> The egg yolk is not particularly limited, and conventionally known egg yolks can be used. Examples of the egg yolk include liquid egg yolk, raw egg yolk, those obtained by subjecting the liquid egg yolk or raw egg yolk to one or more treatments such as sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, enzyme treatment with phospholipase A1 or phospholipase A2 such as phospholipase A-treated egg yolk, de-sugaring treatment with yeast or glucose oxidase, cholesterol removal treatment such as supercritical carbon dioxide treatment, and mixed treatment with salt or carbohydrates.

[0024] <Acid material> The acid materials used in the oil-in-water type emulsified seasonings are not particularly limited, and conventionally known food acid materials can be used. Examples of the acid materials include organic acids such as acetic acid (vinegar), 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, lactic acid fermented milk, and the like. These may be used alone or in combination of two or more. By blending these acid materials, the pH of the oil-in-water type emulsified food can be adjusted within a desired numerical range, or the balance of the flavor of the acid oil-in-water type emulsified seasoning can be improved.

[0025] <Other raw materials> The acid oil-in-water type emulsified seasoning of the present invention can appropriately select and blend various raw materials within a range not impairing the effects of the present invention. Specifically, for example, seasonings such as sugar and salt, antioxidants such as ascorbic acid and vitamin E, various peptides, spices such as pepper and sansho, flavorings, and pigments can be mentioned.

Examples

[0026] Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not construed as being limited to the contents of the following Examples.

[0027] <Analysis of modified starch by near-infrared spectroscopy> Analysis of the modified starch used in Examples 1 to 7 and Comparative Examples 1 to 4 was performed according to the following conditions. (1) Analysis conditions Measuring instrument: Solid Lambda Spectroscope Co., Ltd. Measurement mode: Diffuse reflection method Wavelength range: 950 nm to 1650 nm Resolution: ±0.6 nm Number of integrations: 9 times (2) Analysis of spectrum For the spectrum obtained by the above analysis, baseline correction was performed using standard normal variates transformation, and then second derivative processing was performed. The results are shown in Table 1. Table 1 Analysis Results of Processed Starch by Near-Infrared Spectroscopy TIFF2025077785000001.tif28131 Processed starch 1 is hydroxypropyl phosphate cross-linked starch, processed starch 2 is a different hydroxypropyl phosphate cross-linked starch from processed starch 1, processed starch 3 is acetylated adipic acid cross-linked starch, processed starch 4 is an equimolar mixture of processed starch 1 and processed starch 2, and processed starch 5 is an equimolar mixture of processed starch 1 and processed starch 3. The raw material of all processed starches is waxy corn starch.

[0028] [Example 1] According to the formulation described in Table 2, an acidic oil-in-water type emulsified seasoning was prepared, and the median diameter was measured by the method described in

[0019] . Specifically, first, egg yolk, egg white, vinegar, sugar, salt, monosodium glutamate, processed starch 1, and fresh water were uniformly mixed in a stirring tank to prepare an aqueous phase. Then, edible oil (rapeseed oil) was poured into the prepared aqueous phase, and emulsification treatment was performed so that the median diameter became 46 μm to prepare an acidic oil-in-water type emulsified seasoning.

[0029] [Example 2] An acidic oil-in-water type emulsified seasoning was prepared in the same manner as in Example 1, except that the blending amount of the processed starch was changed to 7%, the blending amount of the edible oil was changed to 10%, the blending amount of the fresh water was changed to 60.5%, and the median diameter was set to 43 μm.

[0030] [Example 3] An acidic oil-in-water type emulsified seasoning was prepared in the same manner as in Example 1, except that the blending amount of the processed starch was changed to 6%, the blending amount of the edible oil was changed to 20%, the blending amount of the fresh water was changed to 51.5%, and the median diameter was set to 23 μm.

[0031] [Example 4] An acidic oil-in-water type emulsified seasoning was prepared in the same manner as in Example 1, except that the blending amount of the processed starch was changed to 4%, the blending amount of the edible oil was changed to 30%, the blending amount of the fresh water was changed to 43.5%, and the median diameter was set to 38 μm.

[0032] [Example 5] An acidic oil-in-water type emulsified seasoning was prepared in the same manner as in Example 1, except that the blending amount of the processed starch was changed to 2%, the blending amount of the edible oil was changed to 50%, the blending amount of the fresh water was changed to 25.5%, and the median diameter was set to 20 μm.

[0033] [Example 6] An acidic oil-in-water type emulsified seasoning was prepared in the same manner as in Example 4, except that the type of the processed starch was changed to Processed Starch 4 and the median diameter was set to 33 μm.

[0034] [Example 7] An acidic oil-in-water type emulsified seasoning was prepared in the same manner as in Example 4, except that the type of the processed starch was changed to Processed Starch 5 and the median diameter was set to 40 μm.

[0035] [Comparative Example 1] An acidic oil-in-water type emulsified seasoning was prepared in the same manner as in Example 4, except that the blending amount of the processed starch was changed to 2.5%, the blending amount of the fresh water was changed to 45%, and the median diameter was set to 2 μm.

[0036] [Comparative Example 2] An acidic oil-in-water type emulsified seasoning was prepared in the same manner as in Comparative Example 1, except that the median diameter was set to 75 μm.

[0037] [Comparative Example 3] An acidic oil-in-water type emulsified seasoning was prepared in the same manner as in Example 1, except that the type of the processed starch was changed to Processed Starch 2, the blending amount was changed to 5%, the blending amount of the fresh water was changed to 42.5%, and the median diameter was set to 60 μm.

[0038] [Comparative Example 4] An acidic oil-in-water type emulsified seasoning was prepared in the same manner as in Comparative Example 3, except that the type of the processed starch was changed to Processed Starch 3 and the median diameter was set to 43 μm.

[0039] (pH Measurement) For each of the acidic oil-in-water type emulsified seasonings prepared above, the pH was measured using a pH meter (desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and a product temperature of 20°C. The pH of each acidic oil-in-water type emulsified seasoning was in the range of 4.0 to 4.2.

[0040] (Viscosity measurement) For the oil-in-water type acidic emulsified seasonings prepared above, using a BH viscometer, at a product temperature of 25°C and a rotation speed of 2 rpm, any one of Rotor No. 5, Rotor No. 6, and T-bar spindle D was used, and it was calculated based on the indication when the rotor rotated twice after the start of measurement. The viscosity of each oil-in-water type acidic emulsified seasoning was within the range of 20 to 400 Pa·s. (Sensory evaluation) For each of the oil-in-water type acidic emulsified seasonings prepared above, from a plurality of trained panels, the items of "richness of oil" and "palatability" were evaluated according to the following four-level evaluation criteria. The average value of the scores of each panel was shown in Table 1 as the evaluation score. If both the evaluation scores of "richness of oil" and "palatability" are 2.0 or more, it can be said that the result is good. [Evaluation criteria] (Richness of oil) 4 points: Sufficiently felt the richness of oil. 3 points: Felt the richness of oil. 2 points: Slightly felt the richness of oil. 1 point: Lack of richness of oil. (Palatability) 4 points: The palatability was extremely excellent. 3 points: The palatability was excellent. 2 points: The palatability was slightly excellent. 1 point: The palatability was poor.

[0041] TIFF2025077785000002.tif77141

[0042] For the oil-in-water type acidic emulsified seasonings of Examples 1 to 7, richness of oil was felt in all of them, and the palatability was also excellent. For the oil-in-water type acidic emulsified seasoning of Comparative Example 1, since the median diameter was small, the richness of oil was not felt. For the oil-in-water type acidic emulsified seasoning of Comparative Example 2, since the median diameter was too large, oil floating was confirmed after standing for 24 hours and the emulsified state could not be maintained. The oil-in-water type acidic emulsified seasonings of Comparative Examples 3 and 4 had poor palatability because the numerical values at specific wavelengths when the spectra obtained by near-infrared measurement of the processed starch used were corrected for the baseline using standard normal variates transformation and then second-differentiated did not satisfy both (a) and (b).

Claims

1. An acidic oil-in-water type emulsion seasoning containing edible fats and oils in an amount of 1% (w / w) or more and 50% (w / w) or less, and a processed starch in an amount of 1% (w / w) or more, The oil droplets of the acidic oil-in-water emulsion seasoning have a median diameter of 15 μm or more and 60 μm or less, The processed starch is characterized in that it satisfies the following requirements: Acidic oil-in-water emulsion seasoning, <Processed starch> The spectrum obtained by near-infrared measurement is baseline-corrected and then the numerical value at a specific wavelength when the spectrum is second-differentiated satisfies both (a) and (b). (a) 1175nm: -0.000700 or more -0.000570 or less (b) 1190nm: 0.000165 or more and 0.000321 or less

2. The raw material of the processed starch is waxy corn starch. The acidic oil-in-water type emulsion seasoning according to claim 1 .

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