Oil and fat composition for separated liquid seasoning, and separated liquid seasoning

Abstract

To provide an oil and fat composition for separated liquid seasonings that maintains clarity at the interface between the oil phase and the aqueous phase even after use by shaking. Also, to provide a separated liquid seasoning containing the oil and fat composition for separated liquid seasonings. [Solution] An oil and fat composition for separated liquid seasonings containing 0.1 to 10% by mass of a diglycerin fatty acid ester with a hydroxyl value of 150 to 400. A separated liquid seasoning containing 50% by mass or more of the oil and fat composition for separated liquid seasonings in the oil phase.

Description

Technical Field

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[0001] The present invention relates to an oil composition for separated liquid seasonings and a separated liquid seasoning containing the oil composition.

Background Art

[0002] Separate liquid seasonings composed of an oil phase and a water phase, such as separate liquid dressings, preferably have the oil phase and the water phase well mixed by stirring or shaking during use. On the other hand, when standing, those with a clear interface between the oil phase and the water phase look good and have high commercial value. In order to improve the miscibility of the oil phase and the water phase during use, an emulsifier may be added to the separated liquid seasoning. However, when left standing after shaking and using, the interface between the water phase and the oil phase does not clearly separate, and a turbid layer occurs near the interface and is difficult to disappear, resulting in a problem of spoiling the appearance. In order to solve the above problems, methods such as adding citrus oil (Patent Document 1) and adding thiamine lauryl sulfate (Patent Document 2) have been reported, but there are cases where the taste is affected and there is room for improvement.

Prior Art Documents

Patent Documents

[0003]

Patent Document No. 1

Patent Document No. 2

Summary of the Invention

Problems to be Solved by the Invention

[0004] In view of the above problems, an object of the present invention is to provide an oil composition for separated liquid seasonings in which the interface between the oil phase and the water phase is likely to be clear. Another object of the present invention is to provide a separated liquid seasoning containing the oil composition for separated liquid seasonings in the oil phase, and in which the interface between the separated oil phase and the water phase is likely to be clear even after shaking and using.

Means for Solving the Problems

[0005] The inventors of the present invention have conducted extensive research to resolve the above-mentioned problems and have found that by using an oil composition containing a diglycerin fatty acid ester having a specific hydroxyl value in the oil phase, the oil phase and aqueous phase separate cleanly even after shaking and standing, and the interface becomes clear, resulting in a separable liquid seasoning. Thus, the present invention has been completed.

[0006] Specifically, the present invention provides the following: (1) A fat and oil composition for separated liquid seasonings containing 0.1 to 10% by mass of diglycerin fatty acid esters with a hydroxyl value of 150 to 400. (2) The oil and fat composition for separated liquid seasoning according to (1), wherein the constituent fatty acids of the diglycerin fatty acid ester contain 50% by mass or more of unsaturated fatty acids having 16 to 22 carbon atoms. (3) A separated liquid seasoning oil composition according to (1) or (2), containing 90 to 99.9% by mass of oils and fats that are liquid at 20°C. (4) A separated liquid seasoning containing 50% by mass or more of the separated liquid seasoning oil composition described in (1) or (2) in the oil phase. (5) The separated liquid seasoning according to (4), which contains 1 to 40% by mass of the oil phase. [Effects of the Invention]

[0007] The present invention provides an oil and fat composition for a separated liquid seasoning in which the interface between the separated oil phase and the aqueous phase tends to become clear even after use by shaking. Furthermore, the present invention provides a separated liquid seasoning containing the above-mentioned oil and fat composition for a separated liquid seasoning in which the interface between the separated oil phase and the aqueous phase tends to become clear even after use by shaking. [Modes for carrying out the invention]

[0008] [Separated liquid seasoning] The separated liquid seasoning of the present invention is a liquid seasoning comprising an oil phase and an aqueous phase, and the oil phase contains an oil and fat composition (oil and fat composition for the separated liquid seasoning of the present invention) containing a diglycerin fatty acid ester having a specific hydroxyl value. The separated liquid seasoning of the present invention separates the oil phase and the aqueous phase when left standing, and is mixed by shaking or other means before use. Specifically, it refers to dressings, sauces, dips, or other similar food products. A preferred embodiment of the separated liquid seasoning of the present invention is a dressing, and more specifically, a "separated liquid dressing" as defined in the Japanese Agricultural Standards (JAS) is an example.

[0009] [Separated liquid seasoning oil and fat composition] The oil and fat composition for separated liquid seasonings of the present invention constitutes the oil phase of the separated liquid seasoning and contains 0.1 to 10% by mass of diglycerin fatty acid esters with a hydroxyl value of 150 to 400. The oil phase consists mainly of oils and fats, to which oil-soluble or oil-dispersible raw materials are added as needed. The oil and fat composition for separated liquid seasonings of the present invention can be combined with a substance equivalent to an aqueous phase to easily prepare a separated dressing.

[0010] In the oil and fat composition for separated liquid seasonings of the present invention, the oil and fat are not particularly limited as long as they are edible, and can be of plant origin, animal origin, or synthetic product, but are preferably oils that are liquid at 20°C, and more preferably vegetable oils. Examples of vegetable oils that are liquid at 20°C include rapeseed oil, soybean oil, corn oil, olive oil, rice oil, sesame oil, cottonseed oil, peanut oil, grape seed oil, sunflower oil, safflower oil, flaxseed oil, perilla oil, borage oil, medium-chain triglycerides with 8 and / or 10 carbon atoms as constituent fatty acids, and mixed oils of these. Fractionated oils and transesterified oils of these oils can also be used.

[0011] The oil and fat content in the oil and fat composition for separated liquid seasonings of the present invention is preferably 90 to 99.9% by mass, more preferably 92 to 99.7% by mass, even more preferably 94 to 99.5% by mass, especially preferably 95 to 99.2% by mass, and most preferably 97 to 99% by mass. When the oil and fat content is within the above range, the effects of the present invention are more likely to be achieved.

[0012] The oil and fat composition for separated liquid seasonings of the present invention preferably contains 0.3 to 8% by mass, more preferably 0.5 to 6% by mass, even more preferably 0.8 to 5% by mass, and most preferably 1 to 3% by mass, of diglycerin fatty acid esters with a hydroxyl value of 150 to 400. When the content of diglycerin fatty acid esters with a hydroxyl value of 150 to 400 is within the above range, the interface between the separated oil phase and the aqueous phase tends to become clearer even after use by shaking.

[0013] [Diglycerin fatty acid ester] The diglycerol fatty acid ester in this invention is an esterification reaction product of diglycerol and a fatty acid, and is produced by methods known for esterification reactions, etc. The diglycerol fatty acid ester in the present invention is characterized by having a hydroxyl value of 150 to 400. Furthermore, it is preferable that 50% or more of the constituent fatty acids of the diglycerol fatty acid ester are unsaturated fatty acids having 16 to 22 carbon atoms, and it is more preferable that the unsaturated fatty acids are oleic acid, linoleic acid, linolenic acid, and erucic acid. From the viewpoint of oxidative stability, oleic acid and erucic acid are more preferable. More preferably, it is a diglycerol oleic acid ester.

[0014] In this invention, any commercially available diglycerin fatty acid ester can be used as long as it satisfies the desired hydroxyl value. In addition, only one type of commercially available product or a mixture of two or more types can be used. Examples of commercially available products include Poem DM-100 (diglycerin monomyristate ester, manufactured by Riken Vitamin Co., Ltd.), Poem DS-100A (diglycerin monostearate ester, manufactured by Riken Vitamin Co., Ltd.), Sunsoft Q-18D (diglycerin monostearate ester, manufactured by Taiyo Kagaku Co., Ltd.), Sunsoft Q-18B (diglycerin mono-distearate ester, manufactured by Taiyo Kagaku Co., Ltd.), Poem DO-100V (diglycerin monooleate ester, manufactured by Riken Vitamin Co., Ltd.), and Sunsoft Q-17B (diglycerin mono-dioleate ester, manufactured by Taiyo Kagaku Co., Ltd.).

[0015] The diglycerin fatty acid ester in the present invention preferably has a hydroxyl value of 180 to 380, more preferably 200 to 370, even more preferably 240 to 360, and most preferably 270 to 350. When the hydroxyl value is within the above range, even after shaking and use, the interface between the separated oil phase and water phase is likely to be clearer. The hydroxyl value of the diglycerin fatty acid ester can be calculated from "Standard Oil Analysis Test Method 2.3.6.2 - 2013 established by the Japanese Oil Chemists' Society". In the present invention, a mixture of multiple types of diglycerin fatty acid esters may be used so that the desired hydroxyl value is obtained. The hydroxyl value of a mixture of multiple types of diglycerin fatty acid esters can be calculated from the above test method for the hydroxyl value. <000OO82> The oil composition for separated liquid seasonings of the present invention may contain other oil-soluble components as long as the effects of the present invention are not impaired. Specifically, examples include emulsifiers other than diglycerin fatty acid esters, antioxidants, flavors, pigments, and the like. The content of other oil-soluble components in the oil composition for separated liquid seasonings of the present invention is preferably 0.1 to 5% by mass, more preferably 0.2 to 3% by mass, and most preferably 0.3 to 1% by mass.

[0017] [Oil phase] The oil phase of the separated liquid seasoning of the present invention contains the oil composition for separated liquid seasonings of the present invention, and the content is preferably 50% by mass or more (50 to 100% by mass), more preferably 70 to 100% by mass, even more preferably 80 to 100% by mass, and most preferably 100% by mass. When the content of the oil composition for separated liquid seasonings of the present invention is within the above range, the effects of the present invention are more likely to be exhibited. <000009O><000OO91>The oil phase of the separated liquid seasoning of the present invention may contain oils and fats other than the oil and fat composition for the separated liquid seasoning of the present invention, and the oil and fat is preferably a vegetable oil that is liquid at 20°C. Specific examples of the vegetable oil that is liquid at 20°C include rapeseed oil, soybean oil, corn oil, olive oil, rice oil, sesame oil, cottonseed oil, peanut oil, grape seed oil, sunflower oil, safflower oil, linseed oil, egoma oil, borage oil, medium-chain fatty acid triglycerides having medium-chain fatty acids with 8 and / or 10 carbon atoms as constituent fatty acids, and mixed oils and fats thereof. Further, fractionated oils, transesterified oils, etc. of these oils and fats can also be used. The content of oils and fats other than the oil and fat composition for the separated liquid seasoning of the present invention in the oil phase of the separated liquid seasoning of the present invention is preferably 0 to 50% by mass, more preferably 0 to 30% by mass, and most preferably 0 to 20% by mass.

[0019] The content of the oil phase in the separated liquid seasoning of the present invention is preferably 1 to 40% by mass, more preferably 5 to 30% by mass, and most preferably 10 to 25% by mass.

[0020] [Aqueous phase] The aqueous phase of the separated liquid seasoning of the present invention can use the same components as the aqueous phase components of conventional separated liquid seasonings. Specifically, within a range that does not impair the effects of the present invention, salt, vinegar, soy sauce, fruit juice, acidulant, umami seasoning, protein hydrolyzate, saccharides, sweetener, extracts, spices, spices, antioxidants, ingredients (such as grated vegetables, ground vegetables, etc.), powdered cheese, tomato paste, corn paste, sesame, etc. may be used. By using such raw materials, etc., the desired flavor and texture can be imparted to the separated liquid seasoning of the present invention. Further, the water used for the aqueous phase is not particularly limited, and tap water, well water, purified water, ion-exchanged water, etc. can be used. When the separated liquid seasoning to be produced is dressing, using the above-mentioned raw materials, etc., Japanese dressing, Italian dressing, French dressing, Chinese dressing, sesame dressing, Caesar dressing, etc. can be prepared.

[0021] The aqueous phase content in the separated liquid seasoning of the present invention is preferably 60 to 99% by mass, more preferably 70 to 95% by mass, and most preferably 75 to 90% by mass. Furthermore, if the separated liquid seasoning of the present invention contains salt, the salt content in the aqueous phase is preferably 2 to 15% by mass, more preferably 3 to 12% by mass, and most preferably 4 to 10% by mass. In addition, if the separated liquid seasoning of the present invention contains vinegar, the vinegar content in the aqueous phase depends on the acetic acidity of the vinegar, but the acetic acidity is preferably 0.3 to 3% by mass, more preferably 0.5 to 2.5% by mass, and most preferably 0.7 to 2% by mass.

[0022] [Method for producing separated liquid seasonings] The separated liquid seasoning of the present invention can be manufactured according to the conventional method for manufacturing separated liquid seasonings. For example, in the case of a method for manufacturing a dressing, which is one embodiment of the separated liquid seasoning of the present invention, the oil phase and aqueous phase are prepared separately and then layered. Specifically, the oil phase is prepared by uniformly mixing edible oil and oil-soluble raw materials, and separately, the aqueous phase raw materials (e.g., sugars, thickening polysaccharides, vinegar, salt, water, etc.) are heated and stirred to uniformly disperse the raw materials and prepare the aqueous phase. Stirring can be carried out using any method that can uniformly disperse the raw materials, such as a propeller, homomixer, blender, disper, paddle mixer, static mixer, ultrasonic stirrer, etc. After that, the mixture is cooled to room temperature, and the separately prepared oil phase is added to the obtained aqueous phase and layered to obtain the dressing. [Examples]

[0023] The present invention will be described in more detail below with reference to examples, but the scope of the present invention is not limited in any way to the descriptions in these examples.

[0024] [Manufacturing of separated liquid seasonings] According to the formulations in Tables 1 and 2, an oil phase (fat composition) was prepared by dissolving an emulsifier in rapeseed oil. Separately, an aqueous phase was prepared by dissolving xanthan gum in water and then mixing it with ponzu soy sauce. The aqueous phase was then filled into a transparent container, followed by the oil phase, and the container was sealed to produce separated liquid seasonings (Examples 1-5, Comparative Examples 1-3). A control example without an emulsifier was also prepared in the same manner. The raw materials used in the table are listed below. Furthermore, the hydroxyl values ​​of emulsifiers 1-3 were calculated according to the "Standard Methods for Analysis of Fats and Oils 2.3.6.2-2013" established by the Japan Oil Chemists' Society. Rapeseed oil: Product name "Nisshin Canola Oil", manufactured by Nisshin Oillio Group, Ltd. Emulsifier 1: Product name "Sunsoft Q-17B", manufactured by Taiyo Kagaku Co., Ltd., diglycerin mono-dioleate ester (oleic acid content of constituent fatty acids: 50% by mass or more), HLB 6.5, hydroxyl value 272 Emulsifier 2: 1:1 (mass ratio) mixture of emulsifier 1 and emulsifier 3, HLB 7.0, hydroxyl value 345 Emulsifier 3: Product name "Poem DO-100V", manufactured by Riken Vitamin Co., Ltd., diglycerin monooleate ester (oleic acid content of constituent fatty acids: 50% by mass or more), HLB 7.4, hydroxyl value 418 Xanthan gum: Product name "NeoSoft XR", manufactured by Taiyo Kagaku Co., Ltd. Ponzu soy sauce: Product name "Ajipon", manufactured by Mizkan Co., Ltd.

[0025] [Evaluation of the interface state] The separated liquid seasoning prepared as described above was shaken up and down 50 times, then left to stand for 2 hours, after which the state of the interface between the aqueous and oil phases was visually observed. Four panelists evaluated the mixture according to the following criteria, and the decision was made by unanimous agreement. The evaluation results are shown in Tables 1 and 2. ○: The oil phase and aqueous phase are cleanly separated, and the interface is clear (similar to the control example). ×: The oil phase and aqueous phase are separated, but a cloudy white layer forms near the interface, so it is not clear.

[0026] [Measurement of oil content in the aqueous phase] The separated liquid seasoning prepared as described above was shaken up and down 50 times, then allowed to stand for 2 hours before the aqueous phase was separated. Next, the separated aqueous phase was transferred to a centrifuge tube and centrifuged at 3000 rpm for 10 minutes to separate and separate the oil and fat composition dispersed in the aqueous phase. The oil content in the aqueous phase was calculated by determining the weight of each component. The measurement results are shown in Tables 1 and 2.

[0027] [Table 1]

[0028] [Table 2]

[0029] The results in Tables 1 and 2 show that the separated liquid seasonings (Examples 1-5) using an oil phase containing 0.3, 1.5, or 5.0% by mass of a diglycerin fatty acid ester with a hydroxyl value of 272 or 345 exhibited a clear interface between the oil and aqueous phases after shaking and standing, resulting in a visually appealing product. Furthermore, the low oil content in the aqueous phase after shaking (the oil and fat composition dispersed in the aqueous phase) suggests a high separation ability between the oil and aqueous phases, making the interface more easily clarified.

[0030] On the other hand, in the separated liquid seasonings (Comparative Examples 1-3) in which the oil phase was an oil composition containing 0.3, 1.5, or 5.0% by mass of a diglycerin fatty acid ester with a hydroxyl value of 418, the interface between the oil phase and the aqueous phase was not clear after shaking and standing. Furthermore, the oil content in the aqueous phase after shaking tended to be higher compared to the separated liquid seasonings of Examples 1-5.

Claims

1. A fat and oil composition for separated liquid seasonings, containing 0.1 to 10% by mass of diglycerin fatty acid esters with a hydroxyl value of 150 to 400.

2. The oil and fat composition for separated liquid seasoning according to claim 1, wherein the constituent fatty acids of the diglycerin fatty acid ester contain 50% by mass or more of unsaturated fatty acids having 16 to 22 carbon atoms.

3. A separated liquid seasoning oil composition according to claim 1 or 2, containing 90 to 99.9% by mass of oils and fats that are liquid at 20°C.

4. A separated liquid seasoning containing 50% by mass or more of the oil and fat composition for separated liquid seasonings described in claim 1 or 2 in the oil phase.

5. The separated liquid seasoning according to claim 4, comprising 1 to 40% by mass of the oil phase.

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