Acidic oil-in-water emulsified seasoning

Abstract

To provide an acidic oil-in-water emulsified seasoning that exhibits superior melt-in-the-mouth and form retention after baking, and has superior richness of taste after baking.SOLUTION: The present invention provides an acidic oil-in-water emulsified seasoning, comprising enzyme-treated egg yolk, a saccharide of disaccharide or lower, an acidulant, a thickener, and edible oil and fat, wherein the content of the saccharide of disaccharide or lower is 10 mass% or more relative to the total amount of the acidic oil-in-water emulsified seasoning, the content of the saccharide of disaccharide or lower is 14.0 pts.mass or more relative to 1 pt.mass of the acidulant, the thickener includes a cold-water swelling tamarind seed gum, the content of the cold-water swelling tamarind seed gum is 0.05 mass% or more and 1.2 mass% or less relative to the total amount of the acidic oil-in-water emulsified seasoning, and the content of the edible oil and fat is more than 40 mass% relative to the total amount of the acidic oil-in-water emulsified seasoning.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an acidic oil-in-water type emulsion seasoning, and more particularly to an acidic oil-in-water type emulsion seasoning for baking. [Background technology]

[0002] It has been known that the appearance of toasted toppings such as cheese on baked foods such as sandwiches and pizzas is appetizing. On the other hand, acidic oil-in-water emulsion seasonings such as mayonnaise are also used as toppings for baked foods, but there has been a problem in that the physical properties of the acidic oil-in-water emulsion seasonings change during baking, making it impossible to meet the required physical properties.

[0003] For example, in order to obtain an acidic oil-in-water emulsified food that does not undergo oil separation after heating, maintains the same smooth properties and appropriate viscosity and hardness as before heating, and has the rich flavor characteristic of egg yolk and oil, it has been proposed to use a combination of 0.6% by weight or more of soybean lecithin treated with phospholipase A2 to achieve a lyso-conversion rate of 70% or more and unenzyme-treated egg yolk (see Patent Document 1). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2000-60481 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the present inventors have discovered a technical problem with the acidic oil-in-water emulsified food described in Patent Document 1: when an attempt is made to improve the shape retention after baking, the melt-in-the-mouth texture deteriorates. Furthermore, while investigating acidic oil-in-water emulsified foods that combine both shape retention and melt-in-the-mouth texture, the present inventors have discovered a new problem: the full-bodied flavor weakens upon baking. Therefore, an object of the present invention is to provide an acidic oil-in-water emulsified seasoning that has excellent melt-in-the-mouth texture and shape retention after baking, and also has excellent full-bodied flavor after baking. [Means for solving the problem]

[0006] The present inventors have conducted extensive research to solve the above-mentioned problems, and have surprisingly found that in an acidic oil-in-water emulsion seasoning containing enzyme-treated egg yolk, sugars of disaccharides or less, an acidulant, a thickener, and edible fats and oils, the above-mentioned problems can be solved by adjusting the content of sugars of disaccharides or less and the content of a specific thickener. Based on this finding, the present inventors have completed the present invention.

[0007] That is, according to the present invention, the following inventions are provided. [1] An acidic oil-in-water emulsified seasoning containing enzyme-treated egg yolk, sugars of disaccharides or less, an acidulant, a thickener, and edible oils and fats, The content of the sugars of disaccharides or less is 10% by mass or more based on the total amount of the acidic oil-in-water emulsified seasoning, The content of the sugars of disaccharides or less is 14.0 parts by mass or more per 1 part by mass of the acidulant, the thickener contains cold-water swelling tamarind seed gum, and the content of the cold-water swelling tamarind seed gum is 0.05% by mass or more and 1.2% by mass or less based on the total amount of the acidic oil-in-water emulsion seasoning; The content of the edible oil and fat is more than 40% by mass based on the total amount of the acidic oil-in-water emulsified seasoning. Acidic oil-in-water emulsion seasoning. [2] The content of the enzyme-treated egg yolk is 1.0% by mass or more and 10% by mass or less, in terms of raw material, based on the total amount of the acidic oil-in-water emulsion seasoning. [1] The acidic oil-in-water emulsified seasoning described in [1]. [3] The content of the sugars of disaccharides or less is 30% by mass or less based on the total amount of the acidic oil-in-water emulsified seasoning. [1] or [2], an acidic oil-in-water emulsified seasoning. [4] The content of the sugars of disaccharides or less is 60.0 parts by mass or less per 1 part by mass of the acidulant, [1] - [3] The acidic oil-in-water emulsified seasoning according to any one of [1] to [3]. [5] The acidulant comprises at least one selected from the group consisting of acetic acid, citric acid, and phosphoric acid. [1] - [4] The acidic oil-in-water emulsified seasoning according to any one of [1] to [4]. [6] The content of the acidulant is 0.1% by mass or more and 1.0% by mass or less based on the total amount of the acidic oil-in-water emulsion seasoning. [1] - [5] The acidic oil-in-water emulsified seasoning according to any one of [1] to [5]. [7] The ratio of the content of xanthan gum in the acidic oil-in-water emulsion seasoning to the total content of the cold water swelling tamarind seed gum and the xanthan gum is 0.7 or less. [1] to [6]. The acidic oil-in-water emulsified seasoning according to any one of [1] to [6]. [8] The content of the edible oil and fat is 80% by mass or less based on the total amount of the acidic oil-in-water emulsified seasoning. [1] - [7] The acidic oil-in-water emulsified seasoning according to any one of [1] to [7]. [9] The viscosity of the acidic oil-in-water emulsified seasoning at 25 ° C. is 50 Pa·s or more and 500 Pa·s or less, [1] - [8] The acidic oil-in-water emulsified seasoning according to any one of [1] to [8].

[10] A method for baking, [1] - [9] The acidic oil-in-water emulsified seasoning according to any one of [1] to [9]. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide an acidic oil-in-water emulsified seasoning that has excellent melt-in-the-mouth properties and shape retention after baking, and also has excellent body after baking. Such an acidic oil-in-water emulsified seasoning can stimulate the appetite of consumers, and further expansion of the market for acidic oil-in-water emulsified seasonings can be expected. DETAILED DESCRIPTION OF THE INVENTION

[0009] <Acidic oil-in-water emulsion seasoning> The acidic oil-in-water emulsified seasoning of the present invention contains at least enzyme-treated egg yolk, a sugar of disaccharide or less, an acidulant, a thickener, and edible fats and oils. The acidic oil-in-water emulsified seasoning may further contain other ingredients such as water and seasonings. The acidic oil-in-water emulsified seasoning of the present invention is suitable for use in baking because it has excellent melt-in-the-mouth texture and shape retention after baking and has excellent body.

[0010] Examples of acidic oil-in-water emulsified seasonings include mayonnaise, mayonnaise-like seasonings, dressings, sauces, and other foods similar thereto. The mayonnaise-like seasonings of the present invention also include similar products that have properties (e.g., taste, appearance, main ingredients, etc.) similar to mayonnaise as defined in the "Food Labeling Standards" of the Consumer Affairs Agency, but whose ingredient composition does not conform to the Food Labeling Standards.

[0011] (pH of acidic oil-in-water emulsion seasoning) The pH of the acidic oil-in-water emulsion seasoning is not particularly limited, but is preferably 2.7 or higher and 4.6 or lower, with the lower limit being more preferably 3.2 or higher, and even more preferably 3.7 or higher, and the upper limit being preferably 4.4 or lower, and even more preferably 4.2 or lower. If the pH of the acidic oil-in-water emulsion seasoning is within the above range, microbial growth in the acidic oil-in-water emulsion seasoning can be controlled to improve the shelf life, while the flavor balance of the acidic oil-in-water emulsion seasoning can be improved. The pH value of the acidic oil-in-water emulsion seasoning is measured using a pH meter (tabletop pH meter F-72, manufactured by Horiba, Ltd.) at 1 atmosphere and a product temperature of 20°C.

[0012] (Viscosity of acidic oil-in-water emulsion seasoning) The viscosity of the acidic oil-in-water milk seasoning is not particularly limited, but is preferably 50 Pa·s or more and 500 Pa·s or less, with the lower limit being more preferably 80 Pa·s or more, even more preferably 100 Pa·s or more, still more preferably 120 Pa·s or more, and the upper limit being more preferably 450 Pa·s or less, even more preferably 400 Pa·s or less, still more preferably 350 Pa·s or less. By imparting a viscosity within the above range to the acidic oil-in-water emulsion seasoning, the melt-in-the-mouth feel and shape retention after baking are improved, and the rich flavor after baking is more easily perceived. The viscosity was measured using a BH type viscometer at a product temperature of 25°C and a rotation speed of 2 rpm using rotor No. 6. The viscosity was calculated from the reading when the rotor had made two rotations after the start of measurement.

[0013] (enzyme-treated egg yolk) The acidic oil-in-water emulsified seasoning uses enzyme-treated egg yolk instead of regular egg yolk (enzyme-untreated egg yolk). Examples of enzyme-untreated egg yolk include liquid egg yolk, raw egg yolk, and liquid egg yolk or raw egg yolk that has been subjected to regular processing (sterilization, freezing, desugaring, drying such as spray drying or freeze drying, cholesterol-removing treatment such as supercritical carbon dioxide treatment, mixing with salt or carbohydrates, etc.). The enzyme-treated egg yolk is egg yolk obtained by subjecting the above enzyme-untreated egg yolk to enzyme treatment to hydrolyze phospholipids. The enzyme-treated egg yolk is preferably egg yolk that has been subjected to enzyme treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D, protease, or the like. In the present invention, in order to improve the melt-in-the-mouth texture and shape retention after baking, it is preferable that the acidic oil-in-water emulsified seasoning contains less or no regular egg yolk (enzyme-untreated egg yolk) than the enzyme-treated egg yolk.

[0014] The content of the enzyme-treated egg yolk is preferably 1.0% by mass or more and 10% by mass or less, based on the total amount of the acidic oil-in-water emulsion seasoning, calculated as raw material, with the lower limit being preferably 2.0% by mass or more, more preferably 3.0% by mass or more, and even more preferably 4.0% by mass or more, and the upper limit being more preferably 9.0% by mass or less, even more preferably 8.0% by mass or less, and even more preferably 7.0% by mass or less. If the content of the enzyme-treated egg yolk is within the above range, the melt-in-the-mouth texture and shape retention after baking will be good, and the rich flavor after baking will be easily perceived.

[0015] (Sugars of 2 or less) The sugars of disaccharides or less used in the acidic oil-in-water emulsified seasoning are not particularly limited, and conventionally known sugars of disaccharides or less for food can be used. Examples of sugars of disaccharides or less include glucose, fructose, galactose, sucrose, lactose, maltose, and trehalose. Among these, it is preferable to use at least one selected from the group consisting of glucose, fructose, and sucrose. These sugars of disaccharides or less may be used alone or in combination of two or more.

[0016] The content of sugars of disaccharides or less is, relative to the total amount of the acidic oil-in-water emulsion seasoning, a lower limit of 10% by mass or more, preferably 11% by mass or more, and more preferably 12% by mass or more, and an upper limit of 30% by mass or less, more preferably 25% by mass or less, and even more preferably 20% by mass or less. If the content of disaccharides or less is within the above range, the acidic oil-in-water emulsion seasoning after baking is less likely to have a sour aftertaste and is more likely to have a rich flavor. The content of sugars of disaccharides or less is, relative to 1 part by mass of the acidulant in the acidic oil-in-water emulsion seasoning, a lower limit of 14.0 parts by mass or more, preferably 15.0 parts by mass or more, and more preferably 17.0 parts by mass or more, and an upper limit of 60.0 parts by mass or less, more preferably 50.0 parts by mass or less, and even more preferably 45.0 parts by mass or less. If the content of disaccharides or less is within the above range, the acidic oil-in-water emulsion seasoning after baking is less likely to have a sour aftertaste and is more likely to have a rich flavor.

[0017] (acidifier) The acidulant used in the acidic oil-in-water emulsion seasoning is not particularly limited, and examples thereof include conventionally known acidulants for acidic oil-in-water emulsion seasonings. Examples of acidulants that can be used include acetic acid, phosphoric acid, citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, succinic acid, and salts thereof, as well as lemon juice, apple juice, orange juice, and lactic acid-fermented milk. Among these, it is preferable to use at least one selected from the group consisting of acetic acid, citric acid, and phosphoric acid, and it is more preferable to use acetic acid. These acidulants may be used alone or in combination of two or more.

[0018] The content of the acidulant is preferably 0.1% by mass or more and 1.0% by mass or less, based on the total amount of the acidic oil-in-water emulsion seasoning, with the lower limit being more preferably 0.2% by mass or more, even more preferably 0.3% by mass or more, and even more preferably 0.4% by mass or more, and the upper limit being more preferably 0.9% by mass or less, even more preferably 0.8% by mass or less, and even more preferably 0.7% by mass or less. If the content of the acidulant is within the above range, the acidic oil-in-water emulsion seasoning after baking is less likely to have a sour aftertaste and is more likely to have a rich flavor.

[0019] (thickener) The acidic oil-in-water emulsified seasoning contains at least cold-water swelling tamarind seed gum as a thickener. Here, cold-water swelling tamarind seed gum refers to tamarind seed gum that swells and becomes viscous in water at room temperature (20°C) without the need for heating. In the present invention, the inclusion of cold-water swelling tamarind seed gum achieves both good shape retention and melt-in-the-mouth texture even after baking.

[0020] The content of the cold water swelling tamarind seed gum is from 0.05% by mass to 1.2% by mass, both inclusive, of the total amount of the acidic oil-in-water emulsion seasoning, with the lower limit being preferably from 0.1% by mass to 0.15% by mass, more preferably from 0.2% by mass to 0.6% by mass, and the upper limit being preferably from 1.0% by mass to 0.8% by mass, even more preferably from 0.6% by mass to 0.6% by mass. When the content of the cold water swelling tamarind seed gum is within the above range, the emulsified state of the acidic oil-in-water emulsion seasoning can be easily maintained, and good shape retention and melt-in-the-mouth texture can be achieved even after baking.

[0021] The acidic oil-in-water emulsion seasoning may also contain gums other than cold water swelling tamarind seed gum. Examples of other gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. However, in the present invention, by reducing the content of xanthan gum in the acidic oil-in-water emulsion seasoning, it is possible to improve the melt-in-the-mouth texture and shape retention after baking.

[0022] The upper limit of the ratio of the content of xanthan gum in the acidic oil-in-water emulsion seasoning to the total content of cold water-swellable tamarind seed gum and xanthan gum is preferably 0.7 or less, more preferably 0.5 or less, even more preferably 0.3 or less, still more preferably 0.1 or less, and may even be 0. By reducing the content of xanthan gum in the acidic oil-in-water emulsion seasoning, it is possible to improve the melt-in-the-mouth texture and shape retention after baking.

[0023] The acidic oil-in-water emulsified seasoning may further contain starch as a thickener. Examples of starch include potato starch, corn starch, corn starch (e.g., corn starch derived from sweet corn, dent corn, or waxy corn), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch. These starches may also be subjected to cross-linking, emulsification, esterification, etherification, oxidation, moist heat treatment, or moist heat treatment. Examples of processed starches that have been subjected to such treatments include acetylated adipate cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate monoesterified phosphate cross-linked starch, phosphate cross-linked starch, and phosphated starch. Among these modified starches, it is preferable to use hydroxypropylated phosphate cross-linked starch and acetylated adipic acid cross-linked starch. These modified starches may be used alone or in combination of two or more.

[0024] The lower limit of the content of the processed starch relative to the total amount of the acidic oil-in-water emulsion seasoning is preferably 0.1% by mass or more, more preferably 0.2% by mass or more, and even more preferably 0.5% by mass or more, and the upper limit is preferably 3.0% by mass or less, more preferably 2.5% by mass or less, and even more preferably 2.0% by mass or less. If the content of the processed starch is within the above range, it is easy to maintain the emulsified state of the acidic oil-in-water emulsion seasoning.

[0025] (edible fats and oils) The edible oils and fats used in the acidic oil-in-water emulsified seasoning of the present invention are not particularly limited, and conventionally known edible oils and fats can be used. Examples of edible oils and fats 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, grapeseed oil, peanut oil, almond oil, and avocado oil; fish oil, beef tallow, lard, chicken fat; and oils obtained by chemical or enzymatic treatment, such as MCT (medium-chain triglyceride), diglyceride, hardened oil, and interesterified oil. Among these, rapeseed oil, soybean oil, corn oil, palm oil, or a mixture thereof is preferred. These edible oils and fats may be used alone or in combination of two or more.

[0026] The edible fat content, based on the total amount of the acidic oil-in-water emulsion seasoning, has a lower limit of more than 40% by mass, preferably 42% by mass or more, more preferably 44% by mass or more, and an upper limit of preferably 80% by mass or less, more preferably 75% by mass or less, and even more preferably 70% by mass or less. If the edible fat content is within the above range, the melt-in-the-mouth texture and shape retention after baking will be good, and the rich flavor after baking will be easily perceived.

[0027] (Other ingredients) In addition to the ingredients mentioned above, the acidic oil-in-water emulsified seasoning of the present invention can contain various ingredients that are normally used in acidic oil-in-water emulsified seasonings, appropriately selected and contained within the scope that does not impair the effects of the present invention. Examples include seasonings such as soy sauce, mirin, salt, sesame, sodium glutamate, bouillon, etc., spices such as sesame, mustard powder, pepper, etc., emulsifiers such as lecithin, lysolecithin, glycerin fatty acid esters, sucrose fatty acid esters, etc., antioxidants such as ascorbic acid and vitamin E, bacteriostatic agents, etc.

[0028] <Method of manufacturing acidic oil-in-water emulsion seasoning> An example of a method for producing the acidic oil-in-water emulsified seasoning of the present invention will be described. For example, water, enzyme-treated egg yolk, sugars of disaccharide or less, an acidulant, a thickener, and other aqueous phase ingredients such as seasonings are first mixed to prepare an aqueous phase. Next, edible oils and fats, which are oil phase ingredients, are added to the aqueous phase prepared above, and emulsified using a mixer or the like, to obtain an acidic oil-in-water emulsified seasoning in which the oil phase is emulsified and dispersed in the aqueous phase.

[0029] The acidic oil-in-water emulsified seasoning of the present invention can be produced using equipment commonly used in the production of acidic oil-in-water emulsified seasonings. Examples of such equipment include general mixers, stick mixers, stand mixers, homomixers, etc. Examples of the shape of the mixing blades of the mixer include propeller blades, turbine blades, paddle blades, anchor blades, etc. [Example]

[0030] The present invention will be described in more detail below 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.

[0031] <Production example of acidic oil-in-water emulsified seasoning (mayonnaise for baking)> [Example 1] An acidic oil-in-water emulsified seasoning was prepared according to the blending amounts shown in Table 1. Specifically, first, enzyme-treated egg yolk, granulated sugar (containing 99.9% sucrose), salt, monosodium glutamate, vinegar (acidity 4%), modified starch (hydroxypropylated phosphate cross-linked starch), cold water-swelling tamarind seed gum, and water were mixed uniformly at 20°C to prepare an aqueous phase. Next, edible vegetable oil (soybean oil) was poured into the aqueous phase, and emulsification was carried out at 20°C to produce an acidic oil-in-water emulsified seasoning.

[0032] [Example 2] An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1, except that the amount of granulated sugar was changed to 15% by mass and the amount of water was changed so that the total was 100% by mass.

[0033] [Example 3] An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1, except that the amount of granulated sugar was changed to 18% by mass and the amount of water was changed so that the total was 100% by mass.

[0034] [Example 4] An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1, except that the amount of vinegar was changed to 6% by mass and the amount of water was changed so that the total was 100% by mass.

[0035] [Example 5] An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1, except that 0.8% by mass of citric acid was added instead of vinegar and the amount of water was changed so that the total was 100% by mass.

[0036] [Example 6] An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1, except that 0.3% by mass of phosphoric acid was added instead of vinegar and the amount of water was changed so that the total was 100% by mass.

[0037] [Example 7] An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1, except that the amount of processed starch was changed to 1.5% by mass, the amount of cold water-swelling tamarind seed gum was changed to 0.08% by mass, 0.04% by mass of xanthan gum was added, and the amount of water was changed so that the total amount was 100% by mass.

[0038] [Example 8] An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1, except that the amount of cold water swelling tamarind seed gum was changed to 0.7% by mass and the amount of water was changed so that the total was 100% by mass.

[0039] [Example 9] An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1, except that the amount of cold water swelling tamarind seed gum was changed to 0.2% by mass and 0.2% by mass of xanthan gum was added.

[0040] [Example 10] An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1, except that the amount of enzyme-treated egg yolk was changed to 8% by mass, the amount of soybean oil was changed to 65% by mass, and the amount of water was changed so that the total was 100% by mass.

[0041] [Comparative Example 1] An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1, except that the amount of granulated sugar was changed to 6% by mass and the amount of water was changed so that the total was 100% by mass.

[0042] Comparative Example 2 An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1, except that 0.4 mass % of xanthan gum was added instead of the cold water swelling tamarind seed gum.

[0043] Comparative Example 3 An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1, except that 5% by mass of normal egg yolk (unenzyme-treated) was added instead of the enzyme-treated egg yolk.

[0044] For the acidic oil-in-water emulsified seasonings of Examples 1 to 10 and Comparative Example 1, the blending amounts of each ingredient are shown in Table 1.

[0045] [Table 1]

[0046] <Evaluation of acidic oil-in-water emulsion seasoning (mayonnaise for baking)> (pH measurement) The pH of the acidic oil-in-water emulsion seasonings of Examples 1 to 10 and Comparative Examples 1 to 3 obtained 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. As a result of the measurement, the pH of the acidic oil-in-water emulsion seasonings of Examples 1 to 10 and Comparative Examples 1 to 3 was all within the range of 3.7 or more and 4.2 or less.

[0047] (viscosity measurement) The viscosity (Pa s) of the acidic oil-in-water emulsion seasonings of Examples 1 to 10 and Comparative Examples 1 to 3 obtained above was calculated using a BH-type viscometer at a product temperature of 25°C and a rotation speed of 2 rpm using rotor No. 6, based on the reading when the rotor had completed two rotations after the start of measurement. As a result of the measurement, the viscosity of the acidic oil-in-water emulsion seasonings of Examples 1 to 10 was all within the range of 100 Pa s or more and 350 Pa s or less.

[0048] (sensory evaluation) The acidic oil-in-water emulsion seasonings obtained above in Examples 1 to 10 and Comparative Examples 1 to 3 were filled into a 14 mm wide silicone mold, topped on sliced bread, and baked at 200°C for 10 minutes. After baking, the acidic oil-in-water emulsion seasonings were evaluated in the categories of "melt-in-the-mouth and shape retention" and "rich taste" by a number of trained panelists using the following four-point evaluation criteria. The evaluation scores are shown in Table 2. A score of 3 or more for both "melt-in-the-mouth and shape retention" and "rich taste" can be considered a good result. <Evaluation criteria> (Physical properties after firing) 5 points: The texture after baking was very good and the shape retention after baking was very good. 4 points: Melts easily in the mouth after baking and retains its shape well after baking. 3 points: Melts in the mouth slightly better after baking, and retains its shape slightly better after baking. 2 points: The product did not melt in the mouth after baking, or had poor shape retention after baking. 1 point: The melt-in-the-mouth texture after baking was very poor, or the shape retention after baking was very poor. (rich flavor) 5 points: The baked bread had a very rich flavor, and no sour aftertaste was felt at all. 4 points: Excellent richness after baking, with almost no sour aftertaste. 3 points: The flavor after baking was somewhat rich, and the sour aftertaste was not very noticeable. 2 points: The flavor after baking was poor and there was a sour aftertaste. 1 point: The flavor after baking was very poor, and there was a strong sour aftertaste.

[0049] The baked acidic oil-in-water emulsion seasonings of Examples 1 to 10 were evaluated as being excellent products, with "melt-in-the-mouth texture and shape retention" and "rich taste" all receiving scores of 3 or more. The baked acidic oil-in-water emulsified seasoning of Comparative Example 1 had a low blend amount of disaccharides or less, and therefore had a poor body after baking and a sour aftertaste. The baked acidic oil-in-water emulsified seasoning of Comparative Example 2, which did not contain cold water swelling tamarind seed gum, had poor melt-in-the-mouth texture and poor shape retention after baking. The baked acidic oil-in-water emulsified seasoning of Comparative Example 3 had poor shape retention after baking because it did not contain enzyme-treated egg yolk.

[0050] [Table 2]

Claims

1. An acidic oil-in-water emulsified seasoning containing enzyme-treated egg yolk, a sugar of disaccharide or less, an acidulant, a thickener, and an edible oil and fat, The content of the disaccharide or smaller sugars is 10% by mass or more based on the total amount of the acidic oil-in-water emulsified seasoning, The content of the disaccharide or smaller sugars is 14.0 parts by mass or more per 1 part by mass of the acidulant, the thickener contains cold-water swelling tamarind seed gum, and the content of the cold-water swelling tamarind seed gum is 0.05% by mass or more and 1.2% by mass or less based on the total amount of the acidic oil-in-water emulsion seasoning; The content of the edible oil and fat is more than 40% by mass based on the total amount of the acidic oil-in-water emulsified seasoning. Acidic oil-in-water emulsion seasoning.

2. The content of the enzyme-treated egg yolk is 1.0% by mass or more and 10% by mass or less, in terms of raw material, based on the total amount of the acidic oil-in-water emulsion seasoning. The acidic oil-in-water emulsified seasoning according to claim 1 .

3. The content of the disaccharide or less sugars is 30% by mass or less based on the total amount of the acidic oil-in-water emulsified seasoning. The acidic oil-in-water emulsified seasoning according to claim 1 .

4. The content of the disaccharide or less sugar is 60.0 parts by mass or less per 1 part by mass of the acidulant, The acidic oil-in-water emulsified seasoning according to claim 1 .

5. The acidulant comprises at least one selected from the group consisting of acetic acid, citric acid, and phosphoric acid. The acidic oil-in-water emulsified seasoning according to claim 1 .

6. The content of the acidulant is 0.1% by mass or more and 1.0% by mass or less based on the total amount of the acidic oil-in-water emulsion seasoning. The acidic oil-in-water emulsified seasoning according to claim 1 .

7. a ratio of the content of xanthan gum in the acidic oil-in-water emulsion seasoning to the total content of the cold water swelling tamarind seed gum and the xanthan gum being 0.7 or less; The acidic oil-in-water emulsified seasoning according to claim 1 .

8. The content of the edible oil and fat is 80% by mass or less based on the total amount of the acidic oil-in-water emulsified seasoning. The acidic oil-in-water emulsified seasoning according to claim 1 .

9. The viscosity of the acidic oil-in-water emulsion seasoning at 25°C is 50 Pa s or more and 500 Pa s or less. The acidic oil-in-water emulsified seasoning according to claim 1 .

10. Characterized in that it is for baking, The acidic oil-in-water emulsified seasoning according to any one of claims 1 to 9.

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