Acidic oil-in-water type emulsified seasoning

Abstract

To provide an acidic oil-in-water type emulsified seasoning superior in melt-in-the-mouth properties, a clean aftertaste, and a rich taste.SOLUTION: An acidic oil-in-water type emulsified seasoning contains edible fat and starch, but does not contain an egg yolk. A content of the edible fat is 20 mass% or more to a total amount of the acidic oil-in-water type emulsified seasoning. The edible fat contains rice oil, and a content of the rice oil is 2 mass% or more to the total amount of the edible fat. The starch contains pregelatinized rice starch and emulsifiable starch, and a content of the pregelatinized rice starch is 0.01 pt.mass or more and 10 pts.mass or less to 1 pt.mass of the emulsifiable starch.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 containing edible oil and fat and starch but not containing egg yolk. [Background technology]

[0002] Traditionally, seasonings have been imparted with a rich flavor by blending animal-derived ingredients, but in recent years, from the perspectives of health considerations and low calorie consumption, there has been a demand for plant-based seasonings that are formulated solely with plant-derived ingredients without blending animal-derived ingredients.

[0003] However, compared with animal-based ingredients, it has been more difficult to impart rich flavor to seasonings using plant-based ingredients. For example, mayonnaise without egg yolk, an animal-based ingredient, lacks rich flavor and has a deteriorated flavor. Therefore, efforts have been made to supplement the rich flavor and flavor by incorporating large amounts of edible oils and fats or by incorporating processed starch. For example, Patent Document 1 proposes incorporating an ester of starch or its hydrolysate and alkenyl succinic acid into an emulsified mayonnaise-like food without egg yolk, in order to suppress flavor deterioration over time and obtain an emulsified mayonnaise-like food with stable emulsifying properties. Furthermore, Patent Document 2 proposes incorporating a mixture containing two types of octenyl succinic acid-treated starches with different viscosities into an oil-in-water emulsified seasoning without egg yolk, in order to obtain an oil-in-water emulsified seasoning with excellent flavor and shape retention. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] International Publication No. 2004 / 45311 [Patent Document 2] International Publication No. 2019 / 65722 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the present inventors have found that when a large amount of edible fat or oil is blended into an acidic oil-in-water emulsion seasoning to impart a rich flavor to the seasoning, the refreshing aftertaste of the acidic oil-in-water emulsion seasoning is lost and the roughness derived from the processed starch results in poor melt-in-the-mouth texture. Therefore, an object of the present invention is to provide an acidic oil-in-water emulsion seasoning that is excellent in melt-in-the-mouth texture, refreshing aftertaste, and rich flavor. [Means for solving the problem]

[0006] The present inventors have conducted extensive research to solve the above-mentioned problems, and have surprisingly found that the above-mentioned problems can be solved by adjusting the rice bran oil content and the pregelatinized rice starch content in an acidic oil-in-water emulsion seasoning that contains edible oils and starch but does not contain egg yolk. 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 emulsion seasoning containing edible oils and starch and not containing egg yolk, The content of the edible oil and fat is 20% by mass or more based on the total amount of the acidic oil-in-water emulsified seasoning, The edible oil contains rice oil, The content of the rice oil is 2% by mass or more based on the total amount of the edible oils and fats, The starch contains pregelatinized rice starch and emulsifying starch, The content of the pregelatinized rice starch is 0.01 parts by mass or more and 10 parts by mass or less per part by mass of the emulsifying starch. Acidic oil-in-water emulsion seasoning. [2] 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] The acidic oil-in-water emulsified seasoning described in [1]. [3] The content of the pregelatinized rice starch is 0.02 parts by mass or more and 5.0 parts by mass or less per part by mass of the emulsifying starch. [1] or [2], an acidic oil-in-water emulsified seasoning. [4] The content of the emulsifying starch is 0.5% by mass or more and 10% by mass or less based on the total amount of the acidic oil-in-water emulsified seasoning. [1] - [3] The acidic oil-in-water emulsified seasoning according to any one of [1] to [3]. [5] The content of the rice oil is 10% by mass or more based on the total amount of the edible oils and fats. [1] - [4] The acidic oil-in-water emulsified seasoning according to any one of [1] to [4]. [6] The acidic oil-in-water emulsified seasoning contains an acidulant. [1] to [5]. The acidic oil-in-water emulsified seasoning according to any one of [1] to [5]. [7] The acidulant includes rice vinegar. [6] The acidic oil-in-water emulsified seasoning described in [6]. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide an acidic oil-in-water emulsified seasoning that is excellent in meltability, clean aftertaste, and richness. 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 is 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 edible oil and fat and starch, and may further contain other ingredients such as water and seasonings. Furthermore, the acidic oil-in-water emulsified food of the present invention does not contain egg yolk.

[0010] An acidic oil-in-water emulsified seasoning is a seasoning in which oils and fats are dispersed uniformly as oil droplets in an aqueous phase, resulting in an oil-in-water emulsion. 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 similar to mayonnaise (e.g., taste, appearance, main ingredients, etc.) as defined in the Consumer Affairs Agency's "Food Labeling Standards" but whose ingredient composition does not comply with 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 2.0 or higher and 4.6 or lower, with the lower limit being more preferably 2.2 or higher, even more preferably 2.4 or higher, and even more preferably 2.7 or higher, and the upper limit being preferably 4.4 or lower, more preferably 4.2 or lower, even more preferably 4.0 or lower, and even more preferably 3.7 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] (Water content of acidic oil-in-water emulsion seasoning) The water content of the acidic oil-in-water emulsified seasoning is not particularly limited, but the lower limit is preferably 5% by mass or more, more preferably 10% by mass or more, and even more preferably 15% by mass or more, and the upper limit is preferably 70% by mass or less, more preferably 60% by mass or less, even more preferably 55% by mass or less, and even more preferably 50% by mass or less.

[0013] (edible fats and oils) The edible oils and fats used in the acidic oil-in-water emulsified seasoning include at least rice bran oil. The rice bran oil in the present invention includes refined rice bran oil and rice bran salad oil specified in the Japanese Agricultural Standards (JAS), but also includes similar oils.

[0014] The edible oils and fats may further contain other vegetable oils and fats besides rice bran oil. Examples of other vegetable oils and fats besides rice bran oil include soybean oil, rapeseed 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. Among these, soybean oil, rapeseed oil, corn oil, palm oil, or a mixture thereof is preferably used. These other vegetable oils and fats may be used alone or in combination of two or more.

[0015] The content of edible oils and fats relative to the total amount of the acidic oil-in-water emulsion seasoning is such that the lower limit is 20% by mass or more, preferably 25% by mass or more, more preferably 30% by mass or more, even more preferably 35% by mass or more, and even more preferably 40% by mass or more, and the upper limit is preferably 80% by mass or less, more preferably 75% by mass or less, and even more preferably 70% by mass or less. If the content of edible oils and fats is within the above numerical range, the full-bodied taste is easily perceived.

[0016] The rice oil content, based on the total amount of edible fats and oils, has a lower limit of 2% by mass or more, preferably 5% by mass or more, more preferably 10% by mass or more, and even more preferably 15% by mass or more, and the upper limit may be 100% by mass or less, or may be 50% by mass or less. If the rice oil content is within the above range, the rich flavor is easily perceived.

[0017] (starch) The starch used in the acidic oil-in-water emulsified seasoning includes pregelatinized rice starch and emulsifying starch. By blending both pregelatinized rice starch and emulsifying starch in a specific ratio with the acidic oil-in-water emulsified seasoning, it is possible to obtain an acidic oil-in-water emulsified seasoning that melts in the mouth, has a clean aftertaste, and is excellent in richness.

[0018] (gelatinized rice starch) Pregelatinized rice starch is obtained by subjecting rice starch to a conventionally known gelatinization treatment (physical treatment such as heat drying), and is different from processed starches that have been subjected to chemical or enzymatic treatment. Alternatively, pregelatinized rice starch may be ground pregelatinized rice (pregelatinized rice flour) obtained by subjecting rice itself to a conventionally known gelatinization treatment. Rice typically contains 70 to 80% by mass of starch, so pregelatinized rice flour contains a maximum of 70 to 80% by mass of pregelatinized rice starch. The size of the pregelatinized rice flour is not particularly limited, as long as it can be incorporated into an acidic oil-in-water emulsified seasoning.

[0019] The content of pregelatinized rice starch is 0.01 to 10 parts by mass, preferably 0.02 to 5.0 parts by mass, more preferably 0.05 to 3.0 parts by mass, and even more preferably 0.1 to 2.0 parts by mass, per part by mass of emulsifying starch. The lower limit of the content of pregelatinized rice starch relative to the total amount of the acidic oil-in-water emulsion seasoning is preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and even more preferably 0.2% by mass or more, and the upper limit is preferably 10% by mass or less, more preferably 7% by mass or less, and even more preferably 5% by mass or less. When the content of pregelatinized rice starch is within the above range, an acidic oil-in-water emulsified seasoning excellent in meltability in the mouth, clean aftertaste, and rich flavor can be obtained.

[0020] (emulsifiable starch) The emulsifying starch may be a processed starch having emulsifying ability. Examples of emulsifying starches include potato starch, corn starch, cornstarch (e.g., cornstarch derived from sweet corn, dent corn, or waxy corn), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch that have been processed to have emulsifying ability. Examples of emulsifying starches include alkenyl succinate starches such as sodium starch octenyl succinate. These may be used alone or in combination of two or more.

[0021] The lower limit of the content of emulsifiable starch relative to the total amount of the acidic oil-in-water emulsified seasoning is preferably 0.5% by mass or more, more preferably 1.0% by mass or more, and even more preferably 1.5% by mass or more, and the upper limit is preferably 10% by mass or less, more preferably 7% by mass or less, and even more preferably 5% by mass or less. If the content of emulsifiable starch is within the above range, the acidic oil-in-water emulsified seasoning can easily maintain an emulsified state.

[0022] (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 the acidulant 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, succinic acid, and phytic acid, as well as lemon juice, apple juice, orange juice, and lactic acid-fermented milk. These acidulants may be used alone or in combination of two or more.

[0023] In the present invention, vinegar is preferably used as the acidulant. The acidity of vinegar is not particularly limited, but the lower limit is preferably 4.0% by mass or more, more preferably 4.5% by mass or more, and the upper limit is preferably 15% by mass or less, more preferably 10% by mass or less, and even more preferably 8.0% by mass or less. The vinegar in the present invention includes vinegars listed in the "Food Labeling Standards" established by the Consumer Affairs Agency, as well as similar vinegars. More specifically, examples of vinegar include vinegars obtained by acetic acid fermentation of grains such as rice, malt, and sake lees, or processed products thereof, fruits such as grapes and apples, vegetables such as onions, carrots, and tomatoes, other agricultural products, alcohol, etc., vinegars to which acetic acid has been added separately, and mixtures of these. Also included are vinegars to which sugars, organic acids, amino acids, salt, etc. have been added. Examples of such vinegars include rice vinegar, black vinegar, five-grain vinegar, wine vinegar, apple vinegar, tomato vinegar, moromi vinegar, and plum vinegar. Among these, it is preferable to use rice vinegar, since the flavor is improved when used in combination with pregelatinized rice starch.

[0024] The content of the acidulant can be adjusted appropriately depending on the type and acidity of the acidulant. For example, when vinegar is used as the acidulant, the content of vinegar is preferably 1% by mass or more and 10% by mass or less, with the lower limit being more preferably 2% by mass or more, even more preferably 3% by mass or more, and the upper limit being more preferably 9% by mass or less, even more preferably 8% by mass or less, based on the total amount of the acidic oil-in-water emulsion seasoning. If the content of the acidulant is within the above range, the flavor is improved and a refreshing aftertaste is felt.

[0025] (Other ingredients) In addition to the ingredients mentioned above, the acidic oil-in-water emulsion seasoning may contain various ingredients that are normally used in acidic oil-in-water emulsion seasonings, selected appropriately within the scope that does not impair the effects of the present invention. Examples of such ingredients include seasonings such as soy sauce, mirin, salt, sesame, sodium glutamate, and bouillon, spices such as sesame, mustard powder, and pepper, emulsifiers such as lecithin, lysolecithin, glycerin fatty acid esters, and sucrose fatty acid esters, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents.

[0026] <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 now be described. For example, water, an acidulant, pregelatinized rice starch, emulsifying starch, and other aqueous phase ingredients such as seasonings are first mixed to prepare an aqueous phase. Next, an edible oil or fat such as rice oil, which is an oil phase ingredient, is 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.

[0027] To produce an acidic oil-in-water emulsified seasoning, an apparatus used for producing a typical acidic oil-in-water emulsified seasoning can be used. Examples of such an apparatus include a general mixer, stick mixer, stand mixer, homomixer, etc. Examples of the shape of the mixing blade of the mixer include propeller blades, turbine blades, paddle blades, anchor blades, etc. [Example]

[0028] 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.

[0029] <Production example of acidic oil-in-water emulsified seasoning> [Example 1] An acidic oil-in-water emulsified seasoning was prepared according to the blending amounts shown in Table 1. Specifically, rice vinegar (acidity 4.6%), pregelatinized rice starch, emulsifying starch (starch sodium octenyl succinate), seasonings (salt and sugar), and water were first mixed uniformly to prepare an aqueous phase. Next, edible vegetable oils (rice oil and soybean oil) were added to the aqueous phase, and an emulsification treatment was carried out to produce an acidic oil-in-water emulsified seasoning.

[0030] [Example 2] An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1, except that the amount of rice oil was changed to 5% by mass, the amount of soybean oil was changed to 45% by mass, the amount of pregelatinized rice starch was changed to 2.5% by mass, and the amount of water was changed to 33% by mass.

[0031] [Example 3] An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1, except that the amount of rice bran oil was changed to 10% by mass, the amount of soybean oil was changed to 50% by mass, the amount of pregelatinized rice starch was changed to 1.0% by mass, and the amount of water was changed to 24.5% by mass.

[0032] [Example 4] An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1, except that the amount of rice oil was changed to 20% by mass, the amount of soybean oil was changed to 50% by mass, pregelatinized rice flour (pregelatinized rice starch content: 80% by mass) was added at 0.5% by mass without pregelatinized rice starch, and the amount of water was changed to 15% by mass.

[0033] [Example 5] An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1, except that the amount of rice bran oil was changed to 70% by mass, soybean oil was not added, the amount of pregelatinized rice starch was changed to 0.1% by mass, and the amount of water was changed to 15.4% by mass.

[0034] [Example 6] An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1, except that the amount of rice oil was changed to 20% by mass, the amount of soybean oil was changed to 20% by mass, the amount of pregelatinized rice flour was changed to 3% by mass, the amount of emulsifying starch was changed to 2.0% by mass, and the amount of water was changed to 42.5% by mass.

[0035] [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 rice bran oil was changed to 60% by mass, soybean oil was not added, pregelatinized rice starch was not added, and pregelatinized corn starch was added at 2% by mass, and the amount of water was changed to 23.5% by mass.

[0036] Comparative Example 2 An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1, except that rice bran oil was not added, the amount of soybean oil was changed to 60% by mass, the amount of pregelatinized rice starch was changed to 2.0% by mass, and the amount of water was changed to 23.5% by mass.

[0037] The blending amounts of each ingredient for the acidic oil-in-water emulsified seasonings of Examples 1 to 6 and Comparative Examples 1 and 2 are shown in Table 1.

[0038] [Table 1]

[0039] <Evaluation of acidic oil-in-water emulsion seasonings> (pH measurement) The pH of the acidic oil-in-water emulsion seasonings of Examples 1 to 6 and Comparative Examples 1 and 2 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 6 and Comparative Examples 1 and 2 was all within the range of 2.7 or more and 3.7 or less.

[0040] (sensory evaluation) The acidic oil-in-water emulsion seasonings of Examples 1 to 6 and Comparative Examples 1 and 2 obtained above were evaluated by a number of trained panelists using the following five-point scale for each of the categories of "melt in the mouth," "clean aftertaste," and "rich flavor." The average scores of each panelist are shown as the evaluation score in Table 2. A score of 2 or more for each of "melt in the mouth," "clean aftertaste," and "rich flavor" can be considered to be a good result. <Evaluation criteria> (melts in your mouth) 5 points: Melts in the mouth very well. 4 points: Melts in the mouth nicely. 3 points: Melts in the mouth a little better. 2 points: It melted in your mouth a little better. 1 point: It didn't melt in the mouth. (Clean aftertaste) 5 points: A very refreshing aftertaste was felt. 4 points: A clean aftertaste was clearly noticeable. 3 points: A slightly refreshing aftertaste was felt. 2 points: A slight refreshing aftertaste was felt. 1 point: No refreshing aftertaste. (rich flavor) 5 points: The rich flavor was very noticeable. 4 points: Fully flavored. 3 points: Some richness was felt. 2 points: A slight richness was felt. 1 point: No rich flavor was felt.

[0041] [Table 2]

[0042] The acidic oil-in-water emulsified seasonings of Examples 1 to 6 were evaluated as excellent products, with "melt-in-the-mouth feel," "clean aftertaste," and "rich flavor" all receiving scores of 2 or more. The acidic oil-in-water emulsified seasoning of Comparative Example 1 did not contain pregelatinized rice starch and therefore had poor melt-in-the-mouth texture. The acidic oil-in-water emulsified seasoning of Comparative Example 2 did not contain rice bran oil, and therefore had no rich flavor.

Claims

1. An acidic oil-in-water emulsified seasoning containing edible oil and starch and not containing egg yolk, The content of the edible oil and fat is 20% by mass or more based on the total amount of the acidic oil-in-water emulsified seasoning, The edible oil contains rice oil, The content of the rice oil is 2% by mass or more based on the total amount of the edible oils and fats, The starch contains pregelatinized rice starch and emulsifying starch, The content of the pregelatinized rice starch is 0.01 parts by mass or more and 10 parts by mass or less per part by mass of the emulsifying starch. Acidic oil-in-water emulsion seasoning.

2. 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 .

3. The content of the pregelatinized rice starch is 0.02 parts by mass or more and 5.0 parts by mass or less per part by mass of the emulsifying starch. The acidic oil-in-water emulsified seasoning according to claim 1 .

4. The content of the emulsifying starch is 0.5% by mass or more and 10% 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 .

5. The content of the rice oil is 10% by mass or more based on the total amount of the edible oils and fats, The acidic oil-in-water emulsified seasoning according to claim 1 .

6. The acidic oil-in-water emulsified seasoning contains an acidulant. The acidic oil-in-water emulsified seasoning according to claim 1 .

7. The acidulant comprises rice vinegar. The acidic oil-in-water emulsified seasoning according to claim 6.

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