Method for producing w1 / o / w2 emulsion composition, method for producing foodstuff containing the emulsion composition, w1 / o / w2 emulsion composition, and foodstuff containing the emulsion composition

Abstract

Provided is a method for producing a W1 / O / W2 type emulsion composition having a high content ratio of an inner water phase (W1) and a rich body feeling, in which a phenomenon in which water flows out from the inner water phase (W1) to the outer water phase (W2) to cause syneresis is sufficiently suppressed, and which is excellent in long-term storage stability and does not impair organoleptic properties (mouthfeel).SOLUTION: The W1 / O / W2 type emulsion composition comprises an inner water phase (W1), an oil phase (O) containing an edible oil and fat and a polyglycerol condensed ricinoleic acid ester, and an outer water phase (W2) containing pectin and xanthan gum. A ratio (X1 / X2) of an osmotic pressure (X1) measured by a freezing point depression method by diluting a liquid for preparing an inner aqueous phase (W1) 10 times by weight to an osmotic pressure (X2) measured by a freezing point depression method by diluting a liquid for preparing an outer aqueous phase (W2) 10 times by weight is 1.0 to 2.2, and a ratio of the osmotic pressure ratio (X1 / X2) to a reciprocal of a pectin content (a% by weight) with respect to a total amount of the W1 / O / W2 type emulsion composition (X1 / X2) is 0.45 to 1.33; The ratio between the osmotic pressure ratio (X1 / X2) and the reciprocal of the xanthan gum content (b% by weight) relative to the total amount of the W1 / O / W2-type emulsion composition ((X1 / X2) / (1 / b)) is 0.009 to 0.4.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a W1 / O / W2 emulsion composition that has excellent storage stability, does not impair sensory properties, and is suitable for use as a food product, and to a method for producing a food product containing the W1 / O / W2 emulsion composition. The present invention also relates to a W1 / O / W2 emulsion composition that has excellent storage stability, does not impair sensory properties, and is suitable for use as a food product, and to a food product containing the W1 / O / W2 emulsion composition. [Background technology]

[0002] In recent years, as consumers have become increasingly conscious of lowering the calorie content of foods, there has been a demand for low-calorie emulsified foods such as mayonnaise with reduced edible oil content. However, reducing the edible oil content has presented the problem of losing the richness inherent in the edible oil. Furthermore, since the viscosity of emulsified foods generally depends on the edible oil content, reducing the oil content also reduces the viscosity of the emulsified food, resulting in a corresponding loss of richness. To address these issues, various thickeners have generally been added as edible oil substitutes to suppress the decrease in viscosity and maintain the richness. However, when a large amount of thickener is added, the stickiness inherent in the thickener makes the food noticeably difficult to melt in the mouth, resulting in a loss of sensory properties.

[0003] In response to the above problems, a method has been adopted in recent years to achieve low calorie foods while maintaining the apparent edible oil content and rich flavor by using a W1 / O / W2 type emulsion structure, a so-called composite emulsion. This method makes it possible to produce emulsified foods that meet consumer needs in terms of quality and storage stability, even when the edible oil content is reduced to around 20% by weight. However, W1 / O / W2 emulsion compositions tend to lack the richness derived from fats and oils compared to O / W emulsion compositions. To improve the richness of a W1 / O / W2 emulsion composition while maintaining a low fat and oil content, it is effective to increase the proportion of the internal aqueous phase (W1) in a water-in-oil emulsion composition (W1 / O emulsion composition) dispersed in an external aqueous phase (W2). However, increasing the proportion of the internal aqueous phase (W1) increases the viscosity of the W1 / O emulsion composition, making it difficult to mix and transport the W1 / O emulsion composition, which makes it difficult to produce a W1 / O / W2 emulsion composition.

[0004] In order to produce a W1 / O / W2 type emulsion composition with a high proportion of internal aqueous phase (W1), a technology has been reported in which a liquid with a lower osmotic pressure than the osmotic pressure of the internal aqueous phase is added to a W1 / O / W2 type emulsion composition obtained by incorporating an osmotic agent, whose 1 wt % aqueous solution exhibits a predetermined osmotic pressure, into the internal aqueous phase (W1), thereby enabling water to migrate from the external aqueous phase (W2) to the internal aqueous phase (W1), swelling the internal aqueous phase (W1), and producing a high-viscosity emulsion composition (Patent Document 1). However, in the technology disclosed in Patent Document 1, when excessive water flows from the external aqueous phase (W2) into the internal aqueous phase (W1) in a W1 / O / W2 type emulsion composition, the oil droplet particle size increases, which results in oil separation and syneresis becoming more likely to occur, and this can cause problems with the stability of the W1 / O / W2 type emulsion composition. To address this problem, it has been proposed to produce a W1 / O / W2 type emulsion composition that has sufficient body and is highly stable by adjusting the osmotic pressure of the liquid for forming the internal aqueous phase (W1) and the liquid for forming the external aqueous phase (W2), as well as the water content of the liquid for forming the internal aqueous phase (W1) and the liquid for forming the external aqueous phase (W2), so that a predetermined relationship is satisfied (Patent Document 2).

[0005] The technology described in Patent Document 2 enables the production of a W1 / O / W2 type emulsion composition with a high internal aqueous phase (W1), but it does not sufficiently suppress the phenomenon of syneresis, which occurs when water flows out of the internal aqueous phase (W1) into the external aqueous phase (W2), in the produced W1 / O / W2 type emulsion composition with a high internal aqueous phase (W1). Therefore, there is a demand for a W1 / O / W2 type emulsion composition that is used in foods and has a high internal aqueous phase (W1) and is expected to impart a rich flavor, and that has excellent storage stability and does not impair sensory properties. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2006-307037 [Patent Document 2] Patent Publication No. 2021-155312 Summary of the Invention [Problem to be solved by the invention]

[0007] Therefore, an object of the present invention is to provide a method for producing a W1 / O / W2 type emulsion composition having a high content of the internal aqueous phase (W1), in which the phenomenon of water outflow from the internal aqueous phase (W1) to the external aqueous phase (W2) causing syneresis is sufficiently suppressed, and the composition has excellent storage stability and does not impair sensory properties. [Means for solving the problem]

[0008] As a result of intensive research to solve the above-mentioned problems, the present inventors have found that, in a W1 / O / W2 type emulsion composition comprising an internal aqueous phase (W1), an oil phase (O) containing an edible oil and fat and a polyglycerol condensed ricinoleate, and an external aqueous phase (W2) containing pectin and xanthan gum, the ratio (X1 / X2) of the osmotic pressure (X1) measured by freezing-point depression method after diluting the internal aqueous phase (W1) solution by 10 times by weight to the osmotic pressure (X2) measured by freezing-point depression method after diluting the external aqueous phase (W2) solution by 10 times by weight is 1.0 to 2.2, and the ratio (X1 / X2) of the osmotic pressure ratio (X1) to the W1 / O / W2 type emulsion composition is 1.0 to 2.2, and The present inventors have found that a W1 / O / W2 type emulsion composition having a high content of internal aqueous phase (W1), which has excellent storage stability due to sufficient suppression of syneresis and does not impair sensory properties, can be obtained by adjusting the ratio [(X1 / X2) / (1 / a)] of the reciprocal of the pectin content (a % by weight) to the total amount of the emulsion composition to 0.45 to 1.35 and the ratio [(X1 / X2) / (1 / b)] of the osmotic pressure ratio (X1 / X2) to the reciprocal of the xanthan gum content (b % by weight) to the total amount of the W1 / O / W2 type emulsion composition to 0.09 to 0.4, and have conducted further studies to complete the present invention.

[0009] That is, the present invention relates to the following. [1] A method for producing a W1 / O / W2 type emulsion composition comprising an inner aqueous phase (W1), an oil phase (O) containing edible oils and fats and a polyglycerol condensed ricinoleate, and an outer aqueous phase (W2) containing pectin and xanthan gum, the method comprising the steps of: preparing a W1 / O type emulsion composition by mixing an inner aqueous phase (W1) preparation liquid with an oil phase (O) component containing edible oils and fats and a polyglycerol condensed ricinoleate; and mixing the W1 / O type emulsion composition with an outer aqueous phase (W2) preparation liquid containing pectin and xanthan gum; and diluting the outer aqueous phase (W2) preparation liquid by 10 times by weight and subjecting the mixture to a freezing point depression method. a ratio (X1 / X2) of the osmotic pressure (X1) measured by freezing-point depression method after diluting an internal aqueous phase (W1) preparation solution 10 times by weight to the osmotic pressure (X2) measured by freezing-point depression method is 1.0 to 2.2; a ratio [(X1 / X2) / (1 / a)] of the osmotic pressure ratio (X1 / X2) to the reciprocal of the pectin content (a % by weight) relative to the total amount of the W1 / O / W2 emulsion composition is 0.45 to 1.35; and a ratio [(X1 / X2) / (1 / b)] of the osmotic pressure ratio (X1 / X2) to the reciprocal of the xanthan gum content (b % by weight) relative to the total amount of the W1 / O / W2 emulsion composition is 0.09 to 0.4. [2] The production method according to [1], wherein the total content of the internal aqueous phase (W1) and the oil phase (O) is 60% by weight to 80% by weight based on the total amount of the W1 / O / W2 emulsion composition, and the content of the internal aqueous phase (W1) is 50% by weight to 75% by weight based on the total content of the internal aqueous phase (W1) and the oil phase (O). [3] The manufacturing method according to [1], wherein the content of edible oils and fats is 30% by weight or less based on the total amount of the W1 / O / W2 type emulsion composition. [4] The production method according to [1], wherein the content of the polyglycerol condensed ricinoleate is 0.5% by weight to 5% by weight relative to the content of the internal aqueous phase (W1). [5] The method according to any one of [1] to [4], wherein the W1 / O / W2 emulsion composition is used as a food product. [6] The manufacturing method described in [5], wherein the food is a semi-solid dressing or an emulsified liquid dressing. [7] A method for producing a food product containing a W1 / O / W2 emulsion composition produced by the method according to any one of [1] to [4], the method comprising filling a container with the W1 / O / W2 emulsion composition, and adjusting the oxygen concentration in the container cavity when the W1 / O / W2 emulsion composition has been filled into the container to 9% by volume or less. [8] The manufacturing method described in [7], wherein the food is a semi-solid dressing or an emulsified liquid dressing. [9] The manufacturing method according to [7], wherein the container is an oxygen-blocking plastic container.

[10] A W1 / O / W2 type emulsion composition comprising an inner aqueous phase (W1) containing a substance capable of adjusting osmotic pressure, an oil phase (O) containing edible oils and fats and polyglycerol condensed ricinoleate, and an outer aqueous phase (W2) containing a substance capable of adjusting osmotic pressure, pectin, and xanthan gum, wherein the substance capable of adjusting osmotic pressure is such that the ratio (X1 / X2) of the osmotic pressure (X1) measured by freezing-point depression method after diluting the inner aqueous phase (W1) preparation solution by 10 times by weight to the osmotic pressure (X2) measured by freezing-point depression method after diluting the outer aqueous phase (W2) preparation solution by 10 times by weight is 1. A W1 / O / W2 type emulsion composition, wherein pectin and xanthan gum are contained in the internal aqueous phase (W1) and the external aqueous phase (W2) so that the osmotic pressure ratio (X1 / X2) is 0 to 2.2, and the contents of pectin and xanthan gum are contained in the external aqueous phase (W2) so that the ratio of the osmotic pressure ratio (X1 / X2) to the reciprocal of the pectin content (a% by weight) relative to the total amount of the W1 / O / W2 type emulsion composition [(X1 / X2) / (1 / a)] is 0.45 to 1.35, and the ratio of the osmotic pressure ratio (X1 / X2) to the reciprocal of the xanthan gum content (b% by weight) relative to the total amount of the W1 / O / W2 type emulsion composition [(X1 / X2) / (1 / b)] is 0.09 to 0.4.

[11] A W1 / O / W2 emulsion composition according to

[10] , wherein the content of the internal aqueous phase (W1) is 30% by weight or more based on the total amount of the W1 / O / W2 emulsion composition.

[12] A W1 / O / W2 emulsion composition according to

[10] , wherein the content of edible oils and fats is 30% by weight or less based on the total amount of the W1 / O / W2 emulsion composition.

[13] The W1 / O / W2 emulsion composition according to

[10] , wherein the content of the polyglycerol condensed ricinoleate is 0.01% by weight to 5% by weight based on the total amount of the W1 / O / W2 emulsion composition.

[14] The W1 / O / W2 emulsion composition according to any one of

[10] to

[13] , which is used as a food product.

[15] The W1 / O / W2 type emulsion composition according to

[14] , wherein the food is a semi-solid dressing or an emulsified liquid dressing.

[16] A food product, in which the W1 / O / W2 emulsion composition according to

[14] is filled in a container.

[17] The food product according to

[16] , wherein the oxygen concentration in the container cavity is 9% by volume or less. [Effects of the Invention]

[0010] The present invention can provide a method for producing a W1 / O / W2 type emulsion composition having a high content of the internal aqueous phase (W1), which has excellent storage stability by sufficiently suppressing the phenomenon of water outflow from the internal aqueous phase (W1) to the external aqueous phase (W2) causing syneresis, and which does not impair sensory properties. The W1 / O / W2 emulsion composition produced by the present invention is expected to have a rich flavor due to the high content of the internal aqueous phase (W1), and has excellent storage stability, so it can be suitably used as a food product. Furthermore, the present invention can provide a method for producing a food product that has excellent storage stability by suppressing water separation over time, and that also suppresses water separation in the container cavity, thereby maintaining its commercial value. The food produced by the present invention contains a W1 / O / W2 type emulsion composition containing a high content of the internal aqueous phase (W1), and can achieve a reduced oil and fat content and a good rich taste. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention provides a method for producing a W1 / O / W2 type emulsion composition (hereinafter also referred to as the "production method of the present invention" in this specification) comprising an inner aqueous phase (W1), an oil phase (O) containing an edible oil or fat and a polyglycerol condensed ricinoleate, and an outer aqueous phase (W2) containing pectin and xanthan gum.

[0012] The production method of the present invention comprises the steps of preparing a W1 / O type emulsion composition by mixing an internal aqueous phase (W1) preparation liquid with an oil phase (O) component containing an edible oil or fat and a polyglycerol condensed ricinoleate, and mixing the W1 / O type emulsion composition with an external aqueous phase (W2) preparation liquid containing pectin and xanthan gum.

[0013] In the production method of the present invention, the internal aqueous phase (W1) preparation liquid is prepared by adding a substance capable of adjusting the osmotic pressure to water. As the water, water suitable for use as a raw material in food production, such as tap water, distilled water, purified water such as ion-exchanged water, etc., can be used. The substance capable of adjusting osmotic pressure can be any edible substance that can adjust osmotic pressure, and can be used without any particular limitation. Examples include salts such as sodium salts (e.g., sodium chloride) and potassium salts (e.g., potassium chloride); polyhydric alcohols such as glycerin, mannitol, sorbitol, and inositol; sugars such as glucose, sucrose, and trehalose; organic acids and salts thereof such as acetic acid, sodium acetate, lactic acid, and sodium lactate; amino acids and salts thereof such as glycine, alanine, glutamic acid, sodium glutamate, proline, and γ-aminobutyric acid; nucleic acids and salts thereof such as inosinic acid, sodium inosinate, guanylic acid, and sodium guanylate; and methylammoniums such as trimethylglycine, 1,1-dimethylpyrrolidin-1-ium-2-carboxylate (proline betaine), and glycerophosphorylcholine. In the production method of the present invention, preferred examples of substances capable of adjusting osmotic pressure include salt and sugar, which are commonly used as seasonings.

[0014] In the manufacturing method of the present invention, table salt, which is exemplified as a substance capable of adjusting the osmotic pressure of the liquid for preparing the internal aqueous phase (W1), is typically edible salt that contains 97% or more by weight of sodium chloride per dry weight and meets the Codex Alimentarius standard (International Food Standards).

[0015] In the production method of the present invention, sugar, which is exemplified as a substance capable of adjusting the osmotic pressure of the liquid for preparing the internal aqueous phase (W1), is a crystalline sugar having a sweet taste, and can be made from any of sugar cane, sugar beet, sugar maple, borage palm, sweet sorghum, etc., without any particular limitation. Molasses sugar (brown sugar, white sugar, canasode (brown sugar), wasanbon, sorghum sugar, maple sugar, etc.) produced from the above-mentioned raw materials by conventional production methods, and refined sugar (granulated sugar such as white double sugar, medium double sugar, and granulated sugar; processed sugar such as white sugar and brown sugar; and processed sugar such as cube sugar, rock sugar, powdered sugar, and granulated sugar), can be used, and sugars in various crystalline states can be used.

[0016] As the substance capable of adjusting the osmotic pressure, commercially available products for food use can be used. In the production method of the present invention, the substance capable of adjusting the osmotic pressure is added to the internal aqueous phase (W1) preparation solution so that the osmotic pressure (X1) measured by freezing point depression method after 10-fold dilution by weight satisfies the osmotic pressure ratio described below.

[0017] To the liquid for preparing the internal aqueous phase (W1), vinegars such as grain vinegar (rice vinegar, rice black vinegar, barley black vinegar, etc.), fruit vinegar (apple vinegar, grape vinegar), etc., or water-soluble seasonings (amino acid salts such as monosodium L-glutamate, nucleic acid salts such as disodium 5'-inosinate, disodium 5'-guanylate, etc.) can be added primarily for the purpose of seasoning, within the scope that does not impair the characteristics of the present invention.

[0018] In the production method of the present invention, the oil phase (O) component contains an edible fat or oil and a polyglycerol condensed ricinoleate. The edible oils and fats contained as the oil phase (O) component are not particularly limited as long as they are edible, and examples thereof include rapeseed oil, soybean oil, safflower oil, sunflower oil, corn oil, palm oil, palm kernel oil, rice oil, olive oil, coconut oil, sesame oil, cottonseed oil, etc., and commercially available products for food use can be used. These edible oils and fats can be used alone or in combination of two or more. When two or more types are used in combination, the mixing ratio can be appropriately determined in accordance with the case of normal use. The content of edible oils and fats is preferably 30% by weight or less, and more preferably 5% by weight or more and 25% by weight or less, based on the total amount of the W1 / O / W2 emulsion composition. When the content of edible oils and fats is within the above range, it is possible to obtain an emulsion composition that has a rich and satisfactory texture while realizing a reduction in the amount of edible oils and fats ingested.

[0019] The polyglycerol condensed ricinoleic acid ester contained as the oil phase (O) component is a monoester of polyricinoleic acid and polyglycerol having an average degree of polymerization of 2 to 10, and functions as an emulsifier. The average condensation degree of polyricinoleic acid is usually 5 or more, preferably 5.5 or more. The average condensation degree of polyricinoleic acid is usually 8 or less, preferably 7 or less, and more preferably 6.5 or less. The esterification degree of polyricinoleic acid is usually 10% or more, preferably 15% or more. The esterification degree of polyricinoleic acid is usually 30% or less, preferably 25% or less. As the polyglycerol condensed ricinoleate, commercially available products available as food emulsifiers can be used. The content of the polyglycerol condensed ricinoleate is preferably 0.5% by weight to 5% by weight, more preferably 1% by weight to 3% by weight, based on the content of the internal aqueous phase (W1).

[0020] The oil phase (O) component may further contain oil-soluble food additives such as antioxidants (tocopherol, etc.) and coloring agents (β-carotene, chili pepper pigments, etc.) within the scope of the present invention.

[0021] In the production method of the present invention, the oil phase (O) component is preferably used in an amount of 10 to 40 parts by weight, more preferably 20 to 30 parts by weight, per 100 parts by weight of the W1 / O / W2 emulsion composition.

[0022] In the production method of the present invention, from the viewpoint of the richness of the W1 / O / W2 emulsion composition, the total content of the internal aqueous phase (W1) and the oil phase (O) is preferably 60% by weight to 80% by weight, and more preferably 65% ​​by weight to 75% by weight, based on the total amount of the W1 / O / W2 emulsion composition. The content of the internal aqueous phase (W1) is preferably 50% by weight to 75% by weight, more preferably 60% by weight to 70% by weight, based on the total content of the internal aqueous phase (W1) and the oil phase (O).

[0023] In the production method of the present invention, the external aqueous phase (W2) preparation liquid is prepared by adding a substance capable of adjusting the osmotic pressure, pectin, and xanthan gum to water. The water contained in the external aqueous phase (W2) preparation solution is as described above in the preparation of the internal aqueous phase (W1) preparation solution. The substance capable of adjusting the osmotic pressure to be added to the external aqueous phase (W2) preparation solution is as described above in the preparation of the internal aqueous phase (W1) preparation solution. In the production method of the present invention, the substance capable of adjusting the osmotic pressure is added to the external aqueous phase (W2) preparation solution so that the osmotic pressure (X2) measured by freezing point depression method after 10-fold dilution by weight satisfies the osmotic pressure ratio described below.

[0024] The pectin added to the external aqueous phase (W2) preparation liquid is a polygalacturonic acid in which galacturonic acid and methyl galacturonate are linked via an α-1,4 bond and has a molecular weight of approximately 50,000 to 360,000. In the present invention, pectin in which the proportion of methyl galacturonate in the entire pectin molecule is 65% to 80% is preferably used. In the present invention, the extract may be extracted and purified from apples or citrus fruits (lemon or lime) and used, but commercially available products for food use can also be used. In the production method of the present invention, pectin is added to the liquid for preparing the external aqueous phase (W2) so that the ratio of the osmotic pressures of the liquid for preparing the internal aqueous phase (W1) and the liquid for preparing the external aqueous phase (W2), measured by freezing-point depression method after diluting each liquid by 10 times by weight, and the reciprocal of the pectin content (a% by weight) relative to the total amount of the W1 / O / W2 emulsion composition, satisfies the relationship shown below.

[0025] Xanthan gum, which is added to the external aqueous phase (W2) preparation solution, is a polysaccharide with a molecular weight of approximately 2 million or 13 to 50 million that is secreted outside the cell by the microorganism Xanthomonas campestris using glucose and other nutrients as a nutrient source. It has a main chain consisting of two glucose units and a side chain consisting of two mannose units and one glucuronic acid unit. In the present invention, a purified product fermented by a microorganism (Xanthomonas campestris) may be used, but commercially available products for food use may also be used. In the production method of the present invention, xanthan gum is added to the liquid for preparing the external aqueous phase (W2) so that the ratio of the osmotic pressures of the liquid for preparing the internal aqueous phase (W1) and the liquid for preparing the external aqueous phase (W2), measured by freezing-point depression method after diluting each liquid by 10 times by weight, and the reciprocal of the xanthan gum content (b% by weight) relative to the total amount of the W1 / O / W2 emulsion composition, satisfies the relationship shown below.

[0026] Furthermore, to the liquid for preparing the external aqueous phase (W2), vinegar as described above for the liquid for preparing the internal aqueous phase (W1), water-soluble seasonings as described above for the liquid for preparing the internal aqueous phase (W1), acidulants (citric acid, DL-tartaric acid, L-tartaric acid, DL-malic acid, etc.) and the like can be added primarily for the purpose of seasoning, within the scope that does not impair the features of the present invention. Water-soluble or water-dispersible food additives such as spices, coloring agents, antioxidants (L-ascorbic acid, etc.) and flavorings, and water-soluble or water-dispersible nutritional components such as proteins (egg yolk, egg white, whole egg, etc.) can also be added.

[0027] In the production method of the present invention, the external aqueous phase (W2) preparing liquid is preferably used in an amount of 15 to 50 parts by weight, more preferably 25 to 40 parts by weight, per 100 parts by weight of the W1 / O / W2 emulsion composition.

[0028] In the production method of the present invention, the ratio (X1 / X2) of the osmotic pressure (X1) of the internal aqueous phase (W1) preparation solution measured by freezing-point depression method after 10-fold dilution to the osmotic pressure (X2) of the external aqueous phase (W2) preparation solution measured by freezing-point depression method after 10-fold dilution is 1.0 to 2.2. To suppress syneresis due to water migration from the internal aqueous phase (W1) to the external aqueous phase (W2), the ratio is preferably 1.4 to 2.2. The ratio of the osmotic pressure ratio (X1 / X2) to the reciprocal of the pectin content (a % by weight) relative to the total amount of the W1 / O / W2 emulsion composition [(X1 / X2) / (1 / a)] is 0.45 to 1.35, and the ratio of the osmotic pressure ratio (X1 / X2) to the reciprocal of the xanthan gum content (b % by weight) relative to the total amount of the W1 / O / W2 emulsion composition [(X1 / X2) / (1 / b)] is 0.09 to 0.4. In order to suppress syneresis caused by the migration of water from the internal aqueous phase (W1) to the external aqueous phase (W2) by the pectin and xanthan gum without impairing the sensory properties, the ratio [(X1 / X2) / (1 / a)] is preferably 0.45 to 1.3, and more preferably 0.46 to 1.1. The ratio [(X1 / X2) / (1 / b)] is preferably 0.09 to 0.37, and more preferably 0.09 to 0.26.

[0029] In the production method of the present invention, the above-mentioned liquid for preparing the internal aqueous phase (W1) is mixed with the above-mentioned edible oil and fat and polyglycerol condensed ricinoleate ester-containing oil phase (O) component to prepare a W1 / O type emulsion composition, and then the W1 / O type emulsion composition is mixed with the above-mentioned liquid for preparing the external aqueous phase (W2) to obtain a W1 / O / W2 type emulsion composition. The step of preparing a W1 / O type emulsion composition by mixing an internal aqueous phase (W1) preparation liquid with an oil phase (O) component can be carried out by a method and under conditions that are commonly used for preparing water-in-oil type emulsion compositions, and the step of preparing a W1 / O type emulsion composition by mixing an external aqueous phase (W2) preparation liquid with a W1 / O type emulsion composition can be carried out by a method and under conditions that are commonly used for multiple emulsification, but it is preferable to carry out the step using an emulsifier such as a homomixer, colloid mill, Hobart mixer, stick mixer, disper mixer, homogenizer, or microfluidizer.

[0030] For example, the step of preparing a W1 / O type emulsion composition by mixing an internal aqueous phase (W1) preparation liquid with an oil phase (O) component can be carried out by gradually adding the internal aqueous phase (W1) preparation liquid to the oil phase (O) component while emulsifying by stirring for 0.5 to 5 minutes at a stirring speed of 3,000 rpm to 15,000 rpm using a TK Homomixer MARK2 (Tokushu Kika Kogyo Co., Ltd.). In addition, the step of preparing a W1 / O / W2 type emulsion composition by mixing a W1 / O type emulsion composition with a liquid for preparing an external aqueous phase (W2) can be carried out by gradually adding the W1 / O type emulsion to the liquid for preparing an external aqueous phase (W2) while stirring with a Hobart mixer or the like to obtain a preliminary emulsion, and then emulsifying the mixture in a colloid mill with a rotor rotation speed set to 1,500 rpm to 4,000 rpm and a clearance width set to 5 / 1,000 inch to 30 / 1,000 inch.

[0031] The production method of the present invention can provide a W1 / O / W2 type emulsion composition having a high content of the internal aqueous phase (W1), which is excellent in storage stability because the phenomenon of water outflow from the internal aqueous phase (W1) to the external aqueous phase (W2) causing syneresis is sufficiently suppressed, and which does not impair sensory properties. Here, "sensory characteristics are not impaired" means that when a W1 / O / W2 type emulsion composition is eaten, there is little stickiness caused by the thickener, which makes it difficult to melt in the mouth. The W1 / O / W2 emulsion composition provided by the production method of the present invention contains a high content of the internal aqueous phase (W1), and therefore can achieve a reduced oil and fat content and a good richness.

[0032] The W1 / O / W2 emulsion composition produced by the production method of the present invention can be used as a food product as is, or can be mixed with common food ingredients or added with common food additives to produce a food product containing the W1 / O / W2 emulsion composition, within the scope of the present invention. Here, the term "food" is a concept that broadly encompasses anything that can be orally ingested by humans, and includes not only so-called foods but also beverages, seasonings, and the like. The W1 / O / W2 type emulsion composition produced by the production method of the present invention can be suitably used as dressings such as semi-solid dressings such as mayonnaise and creamy salad dressing, emulsified liquid dressings, and sauces such as tartar sauce, aurora sauce, aioli sauce, and remoulade sauce. When the W1 / O / W2 emulsion composition produced by the production method of the present invention is provided as a food product, it is usually filled into a container and provided.

[0033] Therefore, the present invention also provides a method for producing a food product containing a W1 / O / W2 type emulsion composition produced by the production method of the present invention (hereinafter also referred to in this specification as the "production method of the food product of the present invention"). The method for producing a food product of the present invention includes filling a container with a W1 / O / W2 emulsion composition produced by the production method of the present invention, and adjusting the oxygen concentration in the container cavity when the W1 / O / W2 emulsion composition is filled into the container to 9% by volume or less. The W1 / O / W2 emulsion composition produced by the production method of the present invention can be mixed with common food ingredients or common food additives, and then filled into a container, within the scope of not impairing the characteristics of the present invention.

[0034] In the food production method of the present invention, the container into which the W1 / O / W2 emulsion composition produced by the production method of the present invention is filled may be a container suitable for storing food, such as a can, a bottle, or an oxygen-barrier plastic container. Oxygen-barrier plastic containers are preferably used because they can be designed into any shape and are easy to use. Examples of oxygen-barrier plastic containers that can be used include oxygen-barrier polyolefin-based multilayer containers that are provided for liquid foods and semi-solid foods, and examples include multilayer bottles composed of, from the inside to the outside, low-density polyethylene / low-density polyethylene, ethylene-vinyl alcohol copolymer and ionomer resin mixture / low-density polyethylene, and Lamicon bottles (composed, from the inside to the outside, of low-density polyethylene / maleic anhydride-modified polyolefin / ethylene-vinyl alcohol copolymer / maleic anhydride-modified polyolefin / low-density polyethylene / low-density polyethylene).

[0035] In the food manufacturing method of the present invention, the "void in a container when a W1 / O / W2 emulsion composition produced by the manufacturing method of the present invention is filled into a container" refers to the void that occurs in the container when a W1 / O / W2 emulsion composition produced by the manufacturing method of the present invention is filled into a container that holds the W1 / O / W2 emulsion composition produced by the manufacturing method of the present invention. When the W1 / O / W2 emulsion composition produced by the manufacturing method of the present invention is used, for example, as mayonnaise or dressing, this refers to the void (headspace) that occurs at the top of the container. In the food manufacturing method of the present invention, the ratio of the volume of the filled food to the total volume of the container, i.e., the container volume ratio, can be within a normal range determined by the type, form, etc. of the food.

[0036] In the food manufacturing method of the present invention, in order to suppress syneresis in the container void, the oxygen concentration in the container void is 9% by volume or less, preferably 8% by volume or less, and more preferably 7% by volume or less. Methods for reducing the oxygen concentration in the container void to the above levels can be methods commonly used in the food industry, such as a method of replacing the oxygen with nitrogen gas by blowing in nitrogen gas from a nitrogen cylinder. The oxygen concentration in the container cavity can be determined, for example, using a trace oxygen analyzer MZ-60 (Iijima Electronics Co., Ltd.) by inserting the needle of the trace oxygen analyzer into the cavity and measuring immediately after filling the container with the W1 / O / W2 emulsion composition produced by the production method of the present invention. By limiting the oxygen concentration in the container cavity as described above, it is possible to effectively suppress the occurrence of syneresis in the container cavity, and to prevent a decrease in commercial value due to syneresis.

[0037] The food manufacturing method of the present invention can provide a food product that has excellent storage stability by suppressing water syneresis over time, and that also maintains its commercial value by suppressing water syneresis in the container cavity. Furthermore, the food provided by the manufacturing method of the present invention contains a W1 / O / W2 type emulsion composition containing a high content of the internal aqueous phase (W1), and can achieve a reduced oil and fat content and a good richness.

[0038] The present invention further provides a W1 / O / W2 emulsion composition (hereinafter also referred to as "the emulsion composition of the present invention" in this specification). The emulsion composition of the present invention comprises an inner aqueous phase (W1) containing a substance capable of adjusting osmotic pressure, an oil phase (O) containing an edible oil and fat and a polyglycerol condensed ricinoleate, and an outer aqueous phase (W2) containing a substance capable of adjusting osmotic pressure, pectin, and xanthan gum. In the emulsion composition of the present invention, the substances capable of adjusting osmotic pressure contained in the internal aqueous phase (W1) and the external aqueous phase (W2), the edible oil and fat and polyglycerol condensed ricinoleate contained in the oil phase (O), and the pectin and xanthan gum contained in the external aqueous phase (W2) are as described above in the production method of the present invention.

[0039] In the emulsion composition of the present invention, the substance capable of adjusting osmotic pressure is contained in the internal aqueous phase (W1) and the external aqueous phase (W2) so that the ratio (X1 / X2) of the osmotic pressure (X1) measured by freezing-point depression method after 10-fold dilution of the internal aqueous phase (W1) preparation solution to the osmotic pressure (X2) measured by freezing-point depression method after 10-fold dilution of the external aqueous phase (W2) preparation solution is 1.0 to 2.2, preferably 1.4 to 2.2. Furthermore, in the emulsion composition of the present invention, pectin is contained in the external aqueous phase (W2) so that the ratio of the osmotic pressure ratio (X1 / X2) to the reciprocal of the pectin content (a% by weight) relative to the total amount of the W1 / O / W2 emulsion composition [(X1 / X2) / (1 / a)] is 0.45 to 1.35, preferably 0.45 to 1.3, and more preferably 0.46 to 1.1. Furthermore, xanthan gum is contained in the external aqueous phase (W2) so that the ratio of the osmotic pressure ratio (X1 / X2) to the reciprocal of the xanthan gum content (b% by weight) relative to the total amount of the W1 / O / W2 emulsion composition [(X1 / X2) / (1 / b)] is 0.09 to 0.4, preferably 0.09 to 0.37, and more preferably 0.09 to 0.26.

[0040] In the emulsion composition of the present invention, the internal aqueous phase (W1) is prepared by adding and dissolving an osmotic pressure-adjusting substance in water, and the external aqueous phase (W2) is prepared by adding and dissolving an osmotic pressure-adjusting substance, pectin, and xanthan gum in water. The water is as described above in the production method of the present invention. Furthermore, in the emulsion composition of the present invention, water-soluble or water-dispersible food additives such as vinegar and water-soluble seasonings, and water-soluble or water-dispersible nutritional components can be added to the inner aqueous phase (W1) and the outer aqueous phase (W2) within the scope of the present invention, as long as the characteristics of the present invention are not impaired. These food additives and nutritional components are as described above in the production method of the present invention.

[0041] In the emulsion composition of the present invention, the content of edible oils and fats contained in the oil phase (O) is preferably 30% by weight or less, more preferably 5% by weight to 25% by weight, based on the total amount of the W1 / O / W2 emulsion composition. The content of the polyglycerol condensed ricinoleate in the oil phase (O) is preferably 0.01 to 5% by weight, more preferably 0.10 to 2% by weight, based on the total amount of the W1 / O / W2 emulsion composition. In the emulsion composition of the present invention, an oil-soluble food additive can be added to the oil phase (O) within a range that does not impair the characteristics of the present invention. The oil-soluble food additive is as described above in the production method of the present invention.

[0042] The content of the oil phase (O) in the emulsion composition of the present invention is preferably 10 to 40% by weight, more preferably 20 to 30% by weight, based on the total amount of the W1 / O / W2 emulsion composition. The content of the internal aqueous phase (W1) in the emulsion composition of the present invention is preferably 30% by weight or more, more preferably 39% by weight or more, based on the total amount of the W1 / O / W2 emulsion composition.

[0043] As described above in the production method of the present invention, the emulsion composition of the present invention can be produced by a method commonly used for preparing water-in-oil emulsion compositions and a method commonly employed in complex emulsification under commonly employed conditions.

[0044] The emulsion composition of the present invention is a W1 / O / W2 type emulsion composition with a high content of the internal aqueous phase (W1), and the phenomenon of syneresis caused by outflow of water from the internal aqueous phase (W1) to the external aqueous phase (W2) is sufficiently suppressed, resulting in excellent storage stability and no impairment of sensory properties. Note that "no impairment of sensory properties" is as defined above in the production method of the present invention. Furthermore, since the emulsion composition of the present invention has a high content of the internal aqueous phase (W1), it is possible to reduce the fat and oil content and achieve a rich texture. The emulsion composition of the present invention can be suitably used in foods, particularly as dressings such as semi-solid dressings such as mayonnaise and creamy salad dressing, emulsified liquid dressings, and sauces such as tartar sauce, aurora sauce, aioli sauce, and remoulade sauce.

[0045] The emulsion composition of the present invention is preferably filled into a container and provided as a food product. When the emulsion composition of the present invention is filled into the container, the oxygen concentration in the container cavity is 9% by volume or less, preferably 8% by volume or less, and more preferably 7% by volume or less. The container into which the emulsion composition of the present invention is filled and the void of the container when the emulsion composition of the present invention is filled into the container are as described above in the food manufacturing method of the present invention. In addition, the method for limiting the oxygen concentration in the void of the container and the method for measuring the oxygen concentration in the void of the container are also as described above in the food manufacturing method of the present invention. By limiting the oxygen concentration in the container cavity as described above, syneresis in the container cavity is suppressed, and the commercial value of the food is well maintained. [Example]

[0046] The present invention will be further explained in detail with reference to examples and test examples. The components used in preparing the W1 / O / W2 emulsion compositions in the following Examples and Comparative Examples were commercially available food-grade products. The oxygen concentration in the headspace was measured using a "trace oxygen analyzer MZ-60" (Iijima Electronics Co., Ltd.).

[0047] [Test Example 1] Examination of the effect of the osmotic pressure ratio of the internal aqueous phase (W1) preparation liquid and the external aqueous phase (W2) preparation liquid on the storage stability and sensory properties of a W1 / O / W2 type emulsion composition The oil phase (O) components shown in Table 1 were mixed and stirred to homogenize, and an inner aqueous phase (W1) preparation solution prepared according to the composition shown in Table 1 was gradually added. The mixture was mixed and stirred (10,000 rpm, 1 minute) using a TK Homomixer MARK2 (Tokushu Kika Kogyo Co., Ltd.) to prepare a W1 / O type emulsion. Next, the W1 / O type emulsion was gradually added to an outer aqueous phase (W2) preparation solution prepared according to the composition shown in Table 1, and emulsified using a colloid mill at a rotor rotation speed of 2,100 rpm and a clearance width of 5 to 26 / 1,000 inches to prepare a W1 / O / W2 type emulsion composition. The W1 / O / W2 type emulsion composition was then filled into commercially available mayonnaise containers. After filling, the headspace above the container was purged with nitrogen gas to maintain an oxygen concentration of 9% by volume (Examples 1 to 6, Comparative Examples 1 to 4). When preparing the W1 / O / W2 type emulsion compositions in each of the Examples and Comparative Examples, the internal aqueous phase (W1) preparation liquid and the external aqueous phase (W2) preparation liquid were each diluted 10 times by weight with water, and their osmotic pressures (X1 and X2) were measured by freezing-point depression method using an osmometer (OSMOMAT 030-D, Gonotec). The ratio (X1 / X2) of the osmotic pressure (X1) measured by freezing-point depression method after 10-fold dilution of the internal aqueous phase (W1) preparation liquid to the osmotic pressure (X2) measured by freezing-point depression method after 10-fold dilution of the external aqueous phase (W2) preparation liquid was calculated. Furthermore, the ratio of the osmotic pressure ratio (X1 / X2) to the reciprocal of the pectin content (a% by weight) relative to the total amount of the W1 / O / W2 emulsion composition [(X1 / X2) / (1 / a)], and the ratio of the osmotic pressure ratio (X1 / X2) to the reciprocal of the xanthan gum content (b% by weight) relative to the total amount of the W1 / O / W2 emulsion composition [(X1 / X2) / (1 / b)] were calculated from the respective contents of pectin and xanthan gum in the external aqueous phase (W2) preparation liquid used in the preparation of each of the Examples and Comparative Examples. These values ​​are also shown in Table 1. In the W1 / O / W2 emulsion compositions prepared in Examples 1 to 6, the osmotic pressure ratios (X1 / X2) were adjusted to 1.0, 1.4, 1.7, 2.1, and 2.2 by adjusting the salt and granulated sugar contents in the internal aqueous phase (W1) preparation liquid. In the W1 / O / W2 emulsion compositions prepared in Comparative Examples 1 to 4, the osmotic pressure ratios (X1 / X2) were adjusted to 0.8, 0.9, 2.4, and 2.8 by adjusting the salt and granulated sugar contents in the internal aqueous phase (W1) preparation liquid.

[0048] The viscosity of the W1 / O / W2 emulsion compositions prepared in each of the Examples and Comparative Examples was measured 60 seconds after the start of rotation using a Brookfield type viscometer (Model: RVT, Brookfield) at 24°C and a rotation speed of 5 rpm using a TC spindle, within 1 to 3 days after preparation. Furthermore, the melt-in-the-mouth feel of the W1 / O / W2 emulsion compositions when eaten was evaluated as stickiness, and the degree of syneresis was evaluated as an index of the storage stability of the W1 / O / W2 emulsion compositions, as follows. Based on the evaluation results of stickiness and the degree of syneresis, an overall evaluation of the desirability of the W1 / O / W2 emulsion compositions was then conducted. The results of viscosity measurements, evaluation results of the degree of stickiness and syneresis, and the overall evaluation are shown in Table 1.

[0049] (1) Stickiness Eight trained expert panelists ate each of the W1 / O / W2 emulsion compositions prepared in Examples 1 to 6 and Comparative Examples 1 to 4, and performed a sensory evaluation of the stickiness they felt when consuming the compositions. Stickiness was defined as the feeling of the product remaining in the mouth after swallowing, or the feeling of the product clinging to the mouth (tongue), and scores were assigned in increments of 1 point according to the following scoring criteria, and the average score (mean score) of the eight panelists who evaluated was calculated. Next, based on the average scores, the expert panelists decided a final score for each W1 / O / W2 emulsion composition in a consensus-based manner, and rated it on a three-level scale of "◎", "◯", or "×" according to the following evaluation criteria. <Grading criteria> 5 points: Feels extremely strong. 4 points: Feels strongly. 3 points: Feels somewhat strong. 2 points: Feel. 1 point: I feel it slightly. 0 points: Not felt. <Evaluation criteria> ◎: Final score is between 0 and 1. ○: Final score is 1 or more but less than 3 points. ×: Final score is 3 or more and 5 or less.

[0050] (2) Degree of syneresis The W1 / O / W2 emulsion compositions prepared in Examples 1 to 6 and Comparative Examples 1 to 4 were stored at room temperature, and 35 g of each was collected in a 50 mL Falcon tube within 1 to 3 days after preparation. The samples were centrifuged at 10,000 rpm for 20 minutes using a centrifuge (Himac CR22N, Koki Holdings Co., Ltd.) (rotor: R12A2, Koki Holdings Co., Ltd.). After centrifugation, the water that had separated from the bottom of the Falcon tube was collected with a Pasteur pipette and weighed. A water content of less than 0.2 g was evaluated as "Good," and a water content of 0.2 g or greater was evaluated as "Poor."

[0051] (3) Overall evaluation If the stickiness was rated as "◎" or "○" and the degree of syneresis was rated as "○", the overall rating was recorded as "○", and if either the stickiness or the degree of syneresis was rated as "×", the overall rating was recorded as "×".

[0052] [Table 1]

[0053] As shown in Table 1, the W1 / O / W2 emulsion compositions of Examples 1 to 6 were prepared so that the ratio (X1 / X2) of the osmotic pressure (X1) of the internal aqueous phase (W1) preparation solution when diluted 10 times by weight to the osmotic pressure (X2) of the external aqueous phase (W2) preparation solution when diluted 10 times by weight was adjusted to 1.0 to 2.2. All of the compositions showed a syneresis amount of less than 0.2 g, indicating that syneresis was well suppressed and that the compositions did not feel very sticky. On the other hand, for the W1 / O / W2 emulsion compositions of Comparative Examples 1 and 4, which were prepared by adjusting the ratio (X1 / X2) of the osmotic pressure (X1) of the internal aqueous phase (W1) preparation solution when diluted 10 times by weight to the osmotic pressure (X2) of the external aqueous phase (W2) preparation solution when diluted 10 times by weight, respectively, the amount of water syneresis was 0.2 g or more, and syneresis was clearly observed, resulting in a fairly strong feeling of stickiness. For the W1 / O / W2 emulsion composition of Comparative Example 2, which was prepared by adjusting the ratio (X1 / X2) to 0.9, the amount of water syneresis was evaluated as not being strongly sticky, but the amount of water syneresis was 0.2 g or more, and syneresis was clearly observed. For the W1 / O / W2 emulsion composition of Comparative Example 3, which was prepared by adjusting the ratio (X1 / X2) to 2.4, the amount of water syneresis was less than 0.2 g, but the composition was evaluated as being somewhat sticky.

[0054] The above results of the study in Test Example 1 suggest that in order to effectively suppress syneresis without a strong sense of poor melt-in-the-mouth texture as evaluated by stickiness (i.e., without impairing the sensory characteristics), the ratio (X1 / X2) of the osmotic pressure (X1) of the internal aqueous phase (W1) preparation solution when diluted 10 times by weight to the osmotic pressure (X2) of the external aqueous phase (W2) preparation solution when diluted 10 times by weight should be 1.0 to 2.2.

[0055] [Test Example 2] Examination of the effect of the pectin content in the external aqueous phase (W2) preparation liquid on the storage stability and sensory properties of a W1 / O / W2 type emulsion composition W1 / O / W2 type emulsion compositions were prepared and filled into commercially available mayonnaise containers in the same manner as in Examples 1 to 6 and Comparative Examples 1 to 4, except that the oil phase (O) components, the internal aqueous phase (W1) preparation liquid, and the external aqueous phase (W2) preparation liquid were prepared according to the compositions shown in Table 2. After filling, the headspace above the container was purged with nitrogen gas so that the oxygen concentration was 9% by volume (Examples 7 to 11, Comparative Examples 5 to 8). In Examples 7 to 11 and Comparative Examples 5 to 8, the osmotic pressures of the internal aqueous phase (W1) preparation solution and the external aqueous phase (W2) preparation solution were measured when each solution was multiplied by 10, as in Examples 1 to 6 and Comparative Examples 1 to 4. The ratios (X1 / X2) of the osmotic pressure ratio and the contents of pectin and xanthan gum in the external aqueous phase (W2) preparation solution relative to the total amount of the W1 / O / W2 emulsion composition were calculated from the osmotic pressure ratio and the contents of pectin and xanthan gum in the external aqueous phase (W2) preparation solution relative to the total amount of the W1 / O / W2 emulsion composition, respectively. These values ​​are also shown in Table 2. In the W1 / O / W2 emulsion compositions prepared in Examples 7 to 11, the osmotic pressure ratio was 1.7, and the ratios of the osmotic pressure ratio to the reciprocal of the pectin content (a% by weight) relative to the total amount of the W1 / O / W2 emulsion composition [(X1 / X2) / (1 / a)] were 0.46, 0.56, 0.76, 1.01, and 1.26, respectively. In the W1 / O / W2 emulsion compositions prepared in Comparative Examples 5 to 8, the osmotic pressure ratio was 1.7, and the ratios of the osmotic pressure ratio to the reciprocal of the pectin content (a% by weight) relative to the total amount of the W1 / O / W2 emulsion composition [(X1 / X2) / (1 / a)] were 0.26, 0.37, 1.48, and 1.70, respectively. In the W1 / O / W2 emulsion compositions prepared in Examples 7 to 11 and Comparative Examples 5 to 8, the ratio of the osmotic pressure ratio to the reciprocal of the xanthan gum content (b wt%) relative to the total amount of the W1 / O / W2 emulsion composition [(X1 / X2) / (1 / b)] was adjusted to 0.13 or 0.14.

[0056] The viscosity at 24°C of the W1 / O / W2 emulsion compositions prepared in Examples 7 to 11 and Comparative Examples 5 to 8 was measured in the same manner as in Examples 1 to 6 and Comparative Examples 1 to 4 above, and the degree of melting in the mouth upon eating was evaluated based on stickiness, and the degree of syneresis was evaluated as an index of storage stability. An overall evaluation was also made based on the evaluation results for stickiness and the degree of syneresis. The measurement and evaluation results are shown in Table 2.

[0057] [Table 2]

[0058] As shown in Table 2, the W1 / O / W2 emulsion compositions of Examples 7 to 11 were prepared so that the ratio (X1 / X2) of the osmotic pressure (X1) of the liquid for preparing the internal aqueous phase (W1) when diluted 10 times by weight to the osmotic pressure (X2) of the liquid for preparing the external aqueous phase (W2) when diluted 10 times by weight was 1.7, and the ratio of this ratio to the reciprocal of the pectin content (a wt %) relative to the total amount of the W1 / O / W2 emulsion composition [(X1 / X2) / (1 / a)] was 0.46 to 1.26. In all of these compositions, the amount of syneresis was less than 0.2 g, and it was evaluated that syneresis was well suppressed and there was no strong stickiness. On the other hand, the W1 / O / W2 type emulsion compositions of Comparative Examples 5 and 6, which were prepared so that the osmotic pressure ratio (X1 / X2) was 1.7 and the ratio of this ratio to the reciprocal of the pectin content (a% by weight) relative to the total amount of the W1 / O / W2 type emulsion composition [(X1 / X2) / (1 / a)] was 0.26 and 0.37, respectively, were evaluated as being slightly sticky, but the amount of syneresis was 0.2 g or more, and syneresis was clearly observed. Furthermore, the W1 / O / W2 emulsion compositions of Comparative Examples 7 and 8 were prepared so that the osmotic pressure ratio (X1 / X2) was 1.7 and the ratio of this ratio to the reciprocal of the pectin content (a% by weight) relative to the total amount of the W1 / O / W2 emulsion composition [(X1 / X2) / (1 / a)] was 1.48 and 1.70, respectively. Although syneresis was suppressed to the extent that it was not possible to collect water, the compositions were evaluated as being quite or significantly sticky.

[0059] The above-mentioned results of the study in Test Example 2 suggest that in order to effectively suppress syneresis without a strong sense of poor melt-in-the-mouth texture as evaluated by stickiness (i.e., without impairing the sensory properties), it is preferable to set the ratio (X1 / X2) of the osmotic pressure (X1) of the internal aqueous phase (W1) preparation solution when diluted 10 times by weight to the osmotic pressure (X2) of the external aqueous phase (W2) preparation solution when diluted 10 times by weight to be 1.0 to 2.2, and also to set the ratio [(X1 / X2) / (1 / a)] of the reciprocal of the pectin content (a wt %) relative to the total weight of the W1 / O / W2 type emulsion composition to be 0.45 to 1.3.

[0060] [Test Example 3] Examination of the effect of the xanthan gum content in the external aqueous phase (W2) preparation liquid on the storage stability and sensory properties of a W1 / O / W2 emulsion composition W1 / O / W2 type emulsion compositions were prepared and filled into commercially available mayonnaise containers in the same manner as in Examples 1 to 6 and Comparative Examples 1 to 4, except that the oil phase (O) components, the internal aqueous phase (W1) preparation liquid, and the external aqueous phase (W2) preparation liquid were prepared according to the compositions shown in Table 3. After filling, the headspace above the container was purged with nitrogen gas so that the oxygen concentration was 9% by volume (Examples 12 to 15, Comparative Examples 9 to 14). In Examples 12 to 15 and Comparative Examples 9 to 14, the osmotic pressures of the internal aqueous phase (W1) preparation solution and the external aqueous phase (W2) preparation solution were measured when each solution was multiplied by 10, as in Examples 1 to 6 and Comparative Examples 1 to 4. The ratios (X1 / X2) of the osmotic pressure ratio and the contents of pectin and xanthan gum in the external aqueous phase (W2) preparation solution relative to the total amount of the W1 / O / W2 emulsion composition were calculated as follows: [(X1 / X2) / (1 / a)] and [(X1 / X2) / (1 / b)]. These values ​​are also shown in Table 3. In the W1 / O / W2 emulsion compositions prepared in Examples 12 to 15, the osmotic pressure ratio was 1.7, and the ratios of the osmotic pressure ratio to the reciprocal of the xanthan gum content (b% by weight) relative to the total amount of the W1 / O / W2 emulsion composition [(X1 / X2) / (1 / b)] were adjusted to 0.09, 0.13, 0.26, and 0.37, respectively. In the W1 / O / W2 emulsion compositions prepared in Comparative Examples 9 to 12, the osmotic pressure ratio was 1.7, and the ratios of the osmotic pressure ratio to the reciprocal of the xanthan gum content (b% by weight) relative to the total amount of the W1 / O / W2 emulsion composition [(X1 / X2) / (1 / b)] were adjusted to 0.02, 0.03, 0.51, and 0.71, respectively. In the W1 / O / W2 emulsion compositions prepared in Examples 12 to 15 and Comparative Examples 9 to 12, the ratio of the osmotic pressure ratio to the reciprocal of the pectin content (a wt %) relative to the total amount of the W1 / O / W2 emulsion composition [(X1 / X2) / (1 / a)] was adjusted to 0.53 to 0.56. In Comparative Example 13, an external aqueous phase (W2) preparation solution was prepared using guar gum instead of pectin, and the ratio of the osmotic pressure ratio to the reciprocal of the guar gum content (c% by weight) relative to the total amount of the W1 / O / W2 emulsion composition [(X1 / X2) / (1 / c)] was adjusted to 0.54. The ratio of the osmotic pressure ratio to the reciprocal of the xanthan gum content (b% by weight) relative to the total amount of the W1 / O / W2 emulsion composition [(X1 / X2) / (1 / b)] was adjusted to 0.13. In Comparative Example 14, an external aqueous phase (W2) preparation solution was prepared using guar gum instead of xanthan gum, and the ratio of the osmotic pressure ratio to the reciprocal of the guar gum content (c% by weight) relative to the total amount of the W1 / O / W2 emulsion composition [(X1 / X2) / (1 / c)] was adjusted to 0.14. The ratio of the osmotic pressure ratio to the reciprocal of the pectin content (a% by weight) relative to the total amount of the W1 / O / W2 emulsion composition [(X1 / X2) / (1 / a)] was adjusted to 0.55.

[0061] The viscosity at 24°C of the W1 / O / W2 emulsion compositions prepared in Examples 12 to 15 and Comparative Examples 9 to 14 was measured in the same manner as in Examples 1 to 6 and Comparative Examples 1 to 4 above, and the degree of melting in the mouth upon eating was evaluated based on stickiness, and the degree of syneresis was evaluated as an index of storage stability. An overall evaluation was also made based on the evaluation results for stickiness and the degree of syneresis. However, the stickiness evaluation was carried out by five panelists. The measurement and evaluation results are shown in Table 3.

[0062] [Table 3]

[0063] As shown in Table 3, the W1 / O / W2 emulsion compositions of Examples 12 to 15 were prepared so that the ratio (X1 / X2) of the osmotic pressure (X1) of the solution for preparing the internal aqueous phase (W1) when diluted 10 times by weight to the osmotic pressure (X2) of the solution for preparing the external aqueous phase (W2) when diluted 10 times by weight was 1.7, and the ratio of this ratio to the reciprocal of the xanthan gum content (b wt %) relative to the total amount of the W1 / O / W2 emulsion composition [(X1 / X2) / (1 / b)] was 0.09 to 0.37. It was evaluated that the amount of syneresis was less than 0.2 g in all of the compositions, and that syneresis was well suppressed and there was no strong stickiness. On the other hand, the W1 / O / W2 emulsion compositions of Comparative Examples 9 and 10, which were prepared so that the osmotic pressure ratio (X1 / X2) was 1.7 and the ratio of this ratio to the reciprocal of the xanthan gum content (b wt %) relative to the total amount of the W1 / O / W2 emulsion composition [(X1 / X2) / (1 / b)] was 0.02 and 0.03, respectively, were evaluated as having almost no stickiness, but the amount of water syneresis was 0.2 g or more, and syneresis was clearly observed. Furthermore, the W1 / O / W2 emulsion compositions of Comparative Examples 11 and 12 were prepared so that the osmotic pressure ratio (X1 / X2) was 1.7 and the ratio of this ratio to the reciprocal of the xanthan gum content (b wt %) relative to the total amount of the W1 / O / W2 emulsion composition [(X1 / X2) / (1 / b)] was 0.51 and 0.71, respectively. Syneresis was well suppressed, but the compositions were evaluated as being somewhat or very sticky. The W1 / O / W2 type emulsion composition of Comparative Example 13, which was prepared using an external aqueous phase (W2) preparation liquid in which pectin was replaced with guar gum, and the W1 / O / W2 type emulsion composition of Comparative Example 14, which was prepared using an external aqueous phase (W2) preparation liquid in which xanthan gum was replaced with guar gum, were evaluated as feeling somewhat sticky, and the amount of water syneresis was 0.2 g or more, indicating clear syneresis.

[0064] The above-mentioned results of the investigation of the W1 / O / W2 emulsion compositions prepared in Examples 12 to 15 and Comparative Examples 9 to 12 in Test Example 3 suggested that in order to effectively suppress syneresis without a strong sense of poor melt-in-the-mouth texture as evaluated by stickiness (i.e., without impairing the sensory properties), it is preferable to set the ratio (X1 / X2) of the osmotic pressure (X1) of the internal aqueous phase (W1) preparation solution when diluted 10 times by weight to the osmotic pressure (X2) of the external aqueous phase (W2) preparation solution when diluted 10 times by weight to be 1.0 to 2.2, and also to set the ratio [(X1 / X2) / (1 / b)] of the reciprocal of the xanthan gum content (b wt %) relative to the total amount of the W1 / O / W2 emulsion composition to be 0.09 to 0.4. Furthermore, in Test Example 3, the above-mentioned results of the investigation into the W1 / O / W2 type emulsion compositions prepared in Comparative Examples 13 and 14 suggested that in order to effectively suppress syneresis without a strong sense of poor melt-in-the-mouth texture as evaluated by stickiness (i.e., without impairing the sensory characteristics), it is preferable to use pectin and xanthan gum as thickeners contained in the liquid for preparing the external aqueous phase (W2).

[0065] [Test Example 4] Examination of the effects of the oxygen concentration in the container cavity and the container volume ratio on the storage stability of foods containing W1 / O / W2 type emulsion compositions In the above Test Example 1, the W1 / O / W2 type emulsion composition prepared in Example 3 was poured into a Lamicon bottle (average thickness = 0.29 mm, bottle barrier value at 23°C and 50% relative humidity = 0.17 mL / m 2 The samples were filled at the volumetric ratios shown in Table 4 on the same day (days), and nitrogen gas was blown in from a nitrogen cylinder to replace the oxygen concentration in the headspace to the concentrations shown in Table 4. An aluminum seal was then attached, and a polypropylene cap was then attached. After allowing the samples to stand at 44°C for two weeks, 35 g of each sample was collected in a 50 mL Falcon tube and centrifuged as in Test Example 1. The water that formed at the bottom of the Falcon tube was collected with a Pasteur pipette and weighed to determine the amount of water syneresis. As in Test Example 1, a water syneresis amount of less than 0.2 g was evaluated as "Good," and a water syneresis amount of 0.2 g or more was evaluated as "Poor." The evaluation results are also shown in Table 4.

[0066] [Table 4]

[0067] As shown in Table 4, in the above-mentioned Test Example 1, when the W1 / O / W2 type emulsion composition prepared in Example 3 was filled into a Lamicon bottle at a container volume ratio of 94%, it was found that syneresis of the W1 / O / W2 type emulsion composition was well suppressed as long as the oxygen concentration in the headspace was 9% by volume or less. On the other hand, when the oxygen concentration in the headspace was set to 10% by volume and 20% by volume, the amount of water syneresis exceeded 0.2 g, and clear water syneresis was observed. Furthermore, when the oxygen concentration in the headspace was 9% by volume or less, no effect of the container volume ratio on syneresis was observed. The above results of Test Example 4 suggest that when the W1 / O / W2 emulsion composition produced by the production method of the present invention is filled into a container to produce a food product, the oxygen concentration in the container cavity needs to be 9% by volume or less in order to effectively suppress syneresis in the food product. Furthermore, in the above-mentioned Test Example 4, suppression of syneresis was observed when the food was stored at 44°C for two weeks, suggesting that the food produced by the food production method of the present invention will exhibit good storage stability over a long period of time. [Industrial Applicability]

[0068] As described above in detail, the present invention can provide a method for producing a W1 / O / W2 type emulsion composition having a high content of internal aqueous phase (W1), which has excellent storage stability by sufficiently suppressing the phenomenon of water outflow from the internal aqueous phase (W1) to the external aqueous phase (W2) causing syneresis, and which does not impair sensory properties. The W1 / O / W2 emulsion composition produced by the present invention is expected to have a rich flavor due to the high content of the internal aqueous phase (W1), and has excellent storage stability, so it can be suitably used as a food product as is or as a food product containing it.

Claims

1. A method for producing a W1 / O / W2 type emulsion composition comprising an inner aqueous phase (W1), an oil phase (O) containing an edible oil and fat and a polyglycerol condensed ricinoleate, and an outer aqueous phase (W2) containing pectin and xanthan gum, the method comprising the steps of: mixing an inner aqueous phase (W1) preparation liquid with an oil phase (O) component containing an edible oil and fat and a polyglycerol condensed ricinoleate to prepare a W1 / O type emulsion composition; and mixing the W1 / O type emulsion composition with an outer aqueous phase (W2) preparation liquid containing pectin and xanthan gum, and diluting the outer aqueous phase (W2) preparation liquid 10 times by weight to obtain a W1 / O type emulsion composition by freezing point depression method. a ratio (X1 / X2) of the osmotic pressure (X1) measured by freezing-point depression method after diluting an internal aqueous phase (W1) preparation solution 10 times by weight to the osmotic pressure (X2) measured by freezing-point depression method is 1.0 to 2.2; a ratio [(X1 / X2) / (1 / a)] of the osmotic pressure ratio (X1 / X2) to the reciprocal of the pectin content (a % by weight) relative to the total amount of the W1 / O / W2 emulsion composition is 0.45 to 1.35; and a ratio [(X1 / X2) / (1 / b)] of the osmotic pressure ratio (X1 / X2) to the reciprocal of the xanthan gum content (b % by weight) relative to the total amount of the W1 / O / W2 emulsion composition is 0.09 to 0.

4.

2. 2. The production method according to claim 1, wherein the total content of the internal aqueous phase (W1) and the oil phase (O) is 60% by weight to 80% by weight based on the total amount of the W1 / O / W2 emulsion composition, and the content of the internal aqueous phase (W1) is 50% by weight to 75% by weight based on the total content of the internal aqueous phase (W1) and the oil phase (O).

3. 2. The method according to claim 1, wherein the content of the edible oil or fat is 30% by weight or less based on the total amount of the W1 / O / W2 emulsion composition.

4. The method according to claim 1, wherein the content of the polyglycerol condensed ricinoleate is 0.5% by weight to 5% by weight based on the content of the internal aqueous phase (W1).

5. The method according to any one of claims 1 to 4, wherein the W1 / O / W2 emulsion composition is used as a food product.

6. 6. The method according to claim 5, wherein the food is a semi-solid dressing or an emulsified liquid dressing.

7. 5. A method for producing a food product containing a W1 / O / W2 emulsion composition produced by the method according to any one of claims 1 to 4, comprising filling a container with the W1 / O / W2 emulsion composition, and adjusting the oxygen concentration in the container cavity when the W1 / O / W2 emulsion composition has been filled into the container to 9% by volume or less.

8. The method according to claim 7, wherein the food is a semi-solid dressing or an emulsified liquid dressing.

9. The method according to claim 7, wherein the container is an oxygen-barrier plastic container.

10. A W1 / O / W2 type emulsion composition comprising an inner aqueous phase (W1) containing a substance capable of adjusting osmotic pressure, an oil phase (O) containing an edible oil and fat and a polyglycerol condensed ricinoleate, and an outer aqueous phase (W2) containing a substance capable of adjusting osmotic pressure, pectin, and xanthan gum, wherein the substance capable of adjusting osmotic pressure is an osmotic pressure (X1) measured by freezing-point depression method after diluting the inner aqueous phase (W1) preparation solution by 10 times by weight to the osmotic pressure (X2) measured by freezing-point depression method after diluting the inner aqueous phase (W1) preparation solution by 10 times by weight. a W1 / O / W2 type emulsion composition in which pectin and xanthan gum are contained in the internal aqueous phase (W1) and the external aqueous phase (W2) so that the osmotic pressure ratio (X1 / X2) to the reciprocal of the pectin content (a % by weight) relative to the total amount of the W1 / O / W2 type emulsion composition [(X1 / X2) / (1 / a)]] is 0.45 to 1.35, and a W1 / O / W2 type emulsion composition in which the osmotic pressure ratio (X1 / X2) to the reciprocal of the xanthan gum content (b % by weight) relative to the total amount of the W1 / O / W2 type emulsion composition [(X1 / X2) / (1 / b)]] is 0.09 to 0.

4.

11. 11. The W1 / O / W2 emulsion composition according to claim 10, wherein the content of the internal aqueous phase (W1) is 30% by weight or more based on the total amount of the W1 / O / W2 emulsion composition.

12. 11. The W1 / O / W2 emulsion composition according to claim 10, wherein the content of the edible oil or fat is 30% by weight or less based on the total amount of the W1 / O / W2 emulsion composition.

13. 11. The W1 / O / W2 emulsion composition according to claim 10, wherein the content of the polyglycerol condensed ricinoleic acid ester is 0.01% by weight to 5% by weight based on the total amount of the W1 / O / W2 emulsion composition.

14. The W1 / O / W2 emulsion composition according to any one of claims 10 to 13, which is used as a food product.

15. The W1 / O / W2 type emulsion composition according to claim 14, wherein the food is a semi-solid dressing or an emulsified liquid dressing.

16. A food product, wherein the W1 / O / W2 emulsion composition according to claim 14 is filled in a container.

17. 17. The food product of claim 16, wherein the oxygen concentration in the container cavity is 9% by volume or less.

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