Improved acidic seasoning and method for manufacturing the same

Abstract

The object of the present invention is to provide an improved acidic seasoning that has a new texture different from that of a dressing-type seasoning, which is a type of liquid acidic seasoning. [Solution] An improved acidic seasoning comprising a dressing-type seasoning and an oil and fat powder having an average particle size of 0.5 to 50 μm and a melting point of 55°C or higher, characterized in that the oil and fat powder content in the improved acidic seasoning is 15 to 30% by mass, and a method for producing an improved acidic seasoning containing 15 to 30% by mass of oil and fat powder having an average particle size of 0.5 to 50 μm and a melting point of 55°C or higher, characterized in that the dressing-type seasoning and the oil and fat powder are mixed and stirred.

Description

[Technical Field]

[0001] The present invention relates to an improved acidic seasoning and a method for producing the same. [Background technology]

[0002] Until now, liquid acidic seasonings such as dressing-type condiments (non-oil dressings) and seasoned vinegars have been used to flavor foods such as salads and vinegared dishes. Furthermore, because acidic seasonings have a distinctive sour taste, they tend to be avoided by consumers who dislike sour flavors. Therefore, acidic seasonings have been developed that suppress sourness while maintaining depth and richness of flavor, even with a low pH (Patent Document 1).

[0003] Furthermore, while conventional methods for producing vinegared dishes involved salting the ingredients, washing them to remove salt, dehydrating them, and then seasoning them with seasoned vinegar, methods have also been developed that eliminate the need for the conventional salting, washing to remove salt, and dehydrating steps. Instead, these methods involve adding a seasoning liquid, based on vinegar or fruit juice, to the ingredients, with the acidity, salt content, sugar content, pH, and soluble solids content adjusted to specific ranges (Patent Document 2). Thus, while the development of acidic seasonings that suppress acidity while retaining depth and richness of flavor, and seasoning liquids that simplify cooking, has been considered, there has been little research into changing the texture of liquid acidic seasonings. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2015-171328 [Patent Document 2] Japanese Patent Publication No. 2008-245618 [Overview of the Initiative] [Problems that the invention aims to solve]

[0005] The object of the present invention is to provide an improved acidic seasoning, which is a type of liquid acidic seasoning, specifically a dressing-type seasoning, that has a new texture different from that of the dressing-type seasoning. [Means for solving the problem]

[0006] As a result of diligent research to solve the above problems, the inventors of the present invention have found that by mixing and stirring a dressing-type seasoning with an oil powder having an average particle size of 0.5 to 50 μm and a melting point of 55°C or higher in a specific ratio, an improved acidic seasoning with a new texture can be obtained, thus completing the present invention.

[0007] In other words, the present invention relates to the following: [1] An improved acidic seasoning comprising a dressing-type seasoning and oil and fat powder having an average particle size of 0.5 to 50 μm and a melting point of 55°C or higher, characterized in that the content of the oil and fat powder in the improved acidic seasoning is 15 to 30% by mass. [2] The specific gravity of the improved acidic seasoning is 0.40 to 0.90 g / cm³. 3 The improved acidic seasoning described in [1], characterized in that it is the same as described above. [3] The improved acidic seasoning according to [1] or [2], wherein the oil and fat powder contains an oil and fat component comprising one or more XXX-type triglycerides having a fatty acid residue X with x carbon atoms at the 1st to 3rd positions of glycerin, wherein the number of carbon atoms x is an integer selected from 16 to 20, the oil and fat component contains β-type oil and fat, and the particles of the oil and fat powder are plate-shaped. [4] An improved acidic seasoning according to any one of [1] to [3], characterized in that it does not contain an emulsifier. Foods containing the improved acidic seasoning described in any one of [5] [1] to [4]. [6] A method for producing an improved acidic seasoning containing 15 to 30% by mass of oil and fat powder having an average particle size of 0.5 to 50 μm and a melting point of 55°C or higher, characterized by mixing and stirring a dressing-type seasoning with the oil and fat powder. 〔7〕The specific gravity of the improved acidic seasoning is 0.40 to 0.90 g / cm 3 The improved acidic seasoning according to [6], characterized in that it is so. 〔8〕The oil powder is an oil powder containing an oil component containing one or more XXX-type triglycerides having a fatty acid residue X with carbon number x at the 1st to 3rd positions of glycerin, wherein the carbon number x is an integer selected from 16 to 20, the oil component contains β-type oil, and the particles of the oil powder have a plate-like shape. The improved acidic seasoning according to [6] or [7]. 〔9〕A method for producing an improved acidic seasoning according to any one of [6] to [8], characterized by not blending an emulsifier.

Advantages of the Invention

[0008] According to the present invention, it is possible to provide an improved acidic seasoning having a new texture different from that of the dressing-type seasoning for the dressing-type seasoning. In addition, the improved acidic seasoning of the present invention can contain an emulsifier, but it is also possible to provide an improved acidic seasoning having a new texture different from that of the dressing-type seasoning without containing an emulsifier.

Brief Description of the Drawings

[0009] [Figure 1] It is a DSC chart measuring the change in heat absorption amount when heating the oil powder (a) at a heating rate of 2 °C / min. [Figure 2] It is an electron micrograph of the oil powder (a) of Production Example 1. [Figure 3] It is a photograph of a salad with the paste-like composition of Example 3 applied. [Figure 4] It is a photograph of cold buckwheat noodles with the paste-like composition of Example 3 placed on top.

Modes for Carrying Out the Invention

[0010] The following describes specific embodiments of the present invention in detail, but the present invention is not limited in any way to the following embodiments and can be implemented with appropriate modifications within the scope of the object of the present invention.

[0011] The present invention relates to an improved acidic seasoning containing a dressing-type seasoning and an oil and fat powder with an average particle size of 0.5 to 50 μm and a melting point of 55°C or higher, characterized in that the content of the oil and fat powder in the improved acidic seasoning is 15 to 30% by mass. In this context, "improvement" refers to an improvement in the texture of the dressing-type seasoning used as an ingredient.

[0012] [Dressing-type condiments] First, I will explain the dressing-type seasoning used in this invention. The dressing-type seasoning used in this invention is a liquid acidic seasoning made by adding salt, sugars, etc., to vinegar or citrus juice, and is mainly used for salads, and does not use edible oils or fats as raw materials. So-called non-oil dressings are also included in the category of dressing-type seasonings. The pH of the dressing-type seasoning is preferably pH 2.5 to pH 6.0, more preferably pH 3.0 to pH 5.5, and even more preferably pH 3.0 to pH 4.5. The reason for using liquid acidic seasonings that do not use edible oils and fats as raw materials is that the effects of the present invention cannot be achieved even if liquid acidic seasonings that use edible oils and fats as raw materials are used. Furthermore, the "Food Labeling Standards" (Cabinet Office Ordinance No. 10 of 2015) based on the Food Labeling Act defines dressing-type seasonings as seasonings made by adding salt, sugars, etc. to vinegar or citrus juice, and which are mainly used for salads (limited to those that do not use edible oils and fats as raw materials).

[0013] Examples of commercially available dressing-type condiments include "Riken Non-Oil Green Shiso" sold by Riken Vitamin Co., Ltd., and "Kewpie Non-Oil Green Shiso" sold by Kewpie Corporation.

[0014] [Oil powder] Next, we will describe the oil and fat powder used in the present invention. Examples of oil and fat powders used in the present invention include oil and fat powders in which 80% by mass or more of the fatty acids constituting the oil and fat are saturated fatty acids having 16 or more carbon atoms, such as palm stearin, highly hydrogenated palm oil, highly hydrogenated rapeseed oil, highly hydrogenated highly erucic acid rapeseed oil, highly hydrogenated soybean oil, highly hydrogenated sunflower oil, and highly hydrogenated safflower oil. One or more of these can be used. The melting point of the oil powder is 55°C or higher, preferably 58°C or higher, more preferably 61°C or higher, and the upper limit of the melting point is preferably 90°C or lower, more preferably 80°C or lower, and even more preferably 75°C or lower. Furthermore, the oil and fat powder of the present invention is different from powdered oil and fat obtained by spray-drying an emulsified aqueous solution containing oil and fat, excipients, emulsifiers, etc.

[0015] The melting point of the oil powder used in this invention can be determined by DSC (Differential Scanning Calorimeter) measurement. The oil powder is heated at a heating rate of 1 to 5°C (preferably 2°C) per minute, and the temperature at which no longer absorbs heat is defined as the melting point. Specifically, as shown in Figure 1, the melting point is defined as the temperature at the intersection of the baseline where the endothermic heat has completely disappeared due to heating and the rising line returning from the last endothermic heat to the baseline.

[0016] The average particle size (effective diameter) of the particles is, for example, preferably 0.5 to 200 μm, more preferably 1 to 100 μm, even more preferably 1 to 50 μm, particularly preferably 1 to 30 μm, and particularly more preferably 1 to 20 μm. In particular, if the average particle size of the oil powder is 1 to 20 μm, an improved acidic seasoning with a smooth texture can be obtained. Here, the average particle size (effective diameter) refers to the volume average diameter [MV]. The volume average diameter [MV] was determined by dry measurement using a particle size distribution analyzer (for example, Shimadzu Corporation, model name: SALD-2300) based on the laser diffraction scattering method (ISO13320, JIS Z 8825-1), and the obtained volume average diameter [MV] was taken as the average particle size. The volume average diameter [MV] can be calculated using the particle size, particle volume, and the sum of the particle volumes from the following formula. Volume-average diameter [MV] = (sum of particle size × volume of each particle) / total volume of particles The effective diameter refers to the spherical grain size of the crystal being measured, assuming that the measured diffraction pattern of the crystal matches the theoretical diffraction pattern obtained by assuming a spherical shape. Thus, in the laser diffraction scattering method, the effective diameter is calculated by matching the theoretical diffraction pattern obtained by assuming a spherical shape with the measured diffraction pattern, so the same principle can be used to measure whether the object being measured is plate-shaped or spherical.

[0017] Oil and fat powder may optionally contain other ingredients (additives) such as emulsifiers, flavorings, and colorings. To include these other ingredients, they can be added to or mixed with the raw materials for the oil and fat powder or with the oil and fat powder itself. Specifically, they can be produced by mixing other ingredients such as emulsifiers, flavorings, and colorings with the raw materials for the oil and fat powder, by mixing other ingredients such as emulsifiers, flavorings, and colorings when manufacturing the oil and fat powder by grinding it, or by mixing other ingredients such as emulsifiers, flavorings, and colorings with the manufactured oil and fat powder. Examples of emulsifiers among the other components include monoglycerides, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and lecithin. Examples of fragrances include limonene, vanillin, orange, vanilla, and jasmine. Examples of colorants include natural colorants such as turmeric pigment, gardenia pigment, safflower pigment, paprika pigment, and red cabbage pigment, as well as synthetic colorants such as tar-based dyes. The amounts of these other components can be any amount as long as they do not impair the effects of the present invention. For example, if the total mass of the oil and fat powder is 100% by mass, then the other components are preferably 0 to 30% by mass, preferably 1 to 18% by mass, more preferably 2 to 15% by mass, and even more preferably 3 to 8% by mass. Preferably, 90% or more of the other components are powders with an average particle size of 1000 μm or less, and more preferably powders with an average particle size of 500 μm or less. Furthermore, since fine particles of 20 μm or less are difficult for the human senses to perceive, it is preferable that the powders have an average particle size of, for example, 20 μm or less, preferably 0.1 to 20 μm, and more preferably 1 to 18 μm, as this eliminates the rough, gritty feeling of the powder when it is put in the mouth.

[0018] The method for producing the oil and fat powder used in the present invention is not particularly limited. Furthermore, the oils and fats used as raw materials for oil and fat powders with a melting point of 55°C or higher are not particularly limited, as long as they are edible oils and fats. As a method for producing oil and fat powder, for example, it can be produced by grinding a raw material for oil and fat powder having a melting point of 55°C or higher using conventionally known methods such as freeze-drying, extrusion granulation, or spray cooling. Commercially available oil and fat powders can be used in this invention. Examples of commercially available oil and fat powders include "Love Wax-102H" sold by Freund Industrial Co., Ltd., "TP-9" sold by NOF Corporation, and "Spray Fat NR-100" sold by Riken Vitamin Co., Ltd. Furthermore, the oil and fat powder used in the present invention may be oil and fat powder A, which will be described later.

[0019] [Oil powder A] The oil and fat powder used in this invention may be oil and fat powder A, which will be described below. Oil powder A is an oil powder containing an oil component that includes one or more XXX-type triglycerides having a saturated fatty acid residue X with x carbon atoms at positions 1 to 3 of glycerin, wherein the number of carbon atoms x is an integer selected from 16 to 20, the oil component contains β-type oil, and the particle shape of the oil powder is plate-like. The following provides a detailed explanation of oil and fat powder A.

[0020] Oil and fat powder A contains oil and fat components. These oil and fat components include at least XXX-type triglycerides and optionally other triglycerides. The above lipid components include β-type lipids. Here, β-type lipids are lipids consisting only of β-type crystals, which are one of the crystalline polymorphs of lipids. Other crystalline polymorphs of lipids include β'-type lipids and α-type lipids. β'-type lipids are lipids consisting only of β'-type crystals, which are one of the crystalline polymorphs of lipids. α-type lipids are lipids consisting only of α-type crystals, which are one of the crystalline polymorphs of lipids. Lipid crystals can have the same composition but different sublattice structures (crystal structures), and these are called crystalline polymorphs. Typically, there are hexagonal, orthorhombic perpendicular, and triclinic parallel, which are called α-type, β'-type, and β-type, respectively. Furthermore, the melting points of each polymorph increase in the order of α, β', and β, and the melting point of each polymorph differs depending on the type of fatty acid residue X with x carbon atoms. Therefore, Table 1 below shows the melting points (°C) of each polymorph for tripalmitine, tristearin, and trialakidine, respectively. Table 1 was prepared based on Nissim Garti et al., "Crystallization and Polymorphism of Fats and Fatty Acids," Marcel Dekker Inc., 1988, pp. 32-33. In preparing Table 1, melting point temperatures (°C) were rounded to one decimal place. Furthermore, knowing the composition of a fat and oil and the melting points of each polymorph allows for the detection of whether or not β-type fats are present in that fat.

[0021] [Table 1]

[0022] A common method for identifying these polymorphs is X-ray diffraction, where the diffraction conditions are given by Bragg's equation, shown below. 2dsinθ = nλ (n = 1, 2, 3...) Diffraction peaks appear at positions that satisfy this equation. Here, d is the lattice constant, θ is the diffraction (incident) angle, λ is the wavelength of the X-ray, and n is a natural number. From the diffraction peaks corresponding to the short interplanar spacing at 2θ = 16 to 27°, information about the packing (sublattice) on the sides of the crystal can be obtained, and polymorphism can be identified. In particular, in the case of triacylglycerol, characteristic peaks of the β type appear at 2θ = 19, 23, and 24° (around 4.6 Å, 3.9 Å, and 3.8 Å), and a characteristic peak of the α type appears around 21° (4.2 Å). X-ray diffraction measurements are performed using an X-ray diffractometer maintained at 20°C, for example (Rigaku Corporation, Smart Lab 9 kW fully automated multi-purpose X-ray diffractometer). CuKα rays (1.54 Å) are most commonly used as the X-ray light source.

[0023] The oil and fat component includes β-type oils and fats with a peak intensity ratio of 0.6 to 1, or contains β-type oils and fats as the main component (more than 50% by mass relative to oil and fat powder A or the oil and fat component). A preferred embodiment of the oil and fat component is one in which the oil and fat component substantially consists of β-type oil and fat; a more preferred embodiment is one in which the oil and fat component consists of β-type oil and fat; and a particularly preferred embodiment is one in which the oil and fat component consists solely of β-type oil and fat. The case in which all of the oil and fat component is β-type oil and fat is when α-type oil and / or β'-type oil and fat are not detected by differential scanning calorimetry. In a further embodiment, it is preferable that all of the above oil components are β-type oils, but other α-type oils and β'-type oils may also be included.

[0024] Specifically, based on the knowledge regarding X-ray diffraction measurements described above, the ratio of the peak intensity at 2θ=19° (4.6 Å), which is a characteristic peak of the β type, to the peak intensity at 2θ=21° (4.2 Å), which is a characteristic peak of the α type, is calculated as follows: peak intensity around 19° / (peak intensity around 19° + peak intensity at 21°) [peak intensity around 4.6 Å / (peak intensity around 4.6 Å + peak intensity around 4.2 Å)]. This serves as an indicator of the amount of β-type fat present in the above-mentioned fat component, and it can be understood that it "contains β-type fat." In this invention, it is ideal that all of the above-mentioned fat component is β-type fat (i.e., peak intensity ratio = 1). In other words, if the peak intensity ratio is 0, it means that all of the fats are alpha-type; if the peak intensity ratio is 1, it means that all of the fats are beta-type; and if the peak intensity ratio is close to 1, it means that there is a high proportion of beta-type fats. Since a higher proportion of β-type lipids in the lipid components is preferable, the peak intensity ratio should preferably be close to 1. Therefore, the peak intensity ratio is preferably 0.6 to 1, more preferably 0.7 to 1, even more preferably 0.8 to 1, even more preferably 0.9 to 1, and particularly preferably 0.95 to 1. The oil and fat content in oil and fat powder A may be, for example, approximately 50-100% by mass, 70-100% by mass, 80-100% by mass, 85-100% by mass, 92-100% by mass, or 95-100% by mass.

[0025] The lipid component contains one or more XXX-type triglycerides having a fatty acid residue X with x carbon atoms at positions 1 to 3 of glycerol. The XXX-type triglyceride is a triglyceride having a fatty acid residue X with x carbon atoms at positions 1 to 3 of glycerol, and each fatty acid residue X is identical to the others. Here, the number of carbon atoms x is an integer selected from 16 to 20, preferably an integer selected from 16 to 18, and more preferably 18. The fatty acid residue X may be a saturated or unsaturated fatty acid residue. Specific examples of fatty acid residue X include, but are not limited to, palmitic acid, stearic acid, and arachidic acid. More preferably, the fatty acid is palmitic acid and stearic acid, and even more preferably stearic acid. The content of the XXX-type triglyceride is, for example, within a range of 50% by mass or more, preferably 60% by mass or more, more preferably 70% by mass or more, and even more preferably 80% by mass or more, when the total mass of the oil powder A or oil component is taken as 100% by mass, and within a range of 100% by mass or less, preferably 99% by mass or less, and more preferably 95% by mass or less. One or more types of XXX-type triglycerides can be used, preferably one or two types, and more preferably one type. If two or more types of XXX-type triglycerides are used, their sum equals the total content of XXX-type triglycerides.

[0026] The oil and fat component may contain other triglycerides besides the XXX-type triglycerides mentioned above, as long as they do not impair the effects of the present invention. The other triglycerides may be multiple types of triglycerides and may be synthetic or natural oils and fats. Examples of synthetic oils and fats include glyceryl tricaprylate and glyceryl tricaprate. Examples of natural oils and fats include cocoa butter, sunflower oil, rapeseed oil, soybean oil, and cottonseed oil. If the total triglycerides in oil and fat powder A or the oil and fat component are considered to be 100% by mass, then it is acceptable for the other triglycerides to be present in amounts of, for example, 1% or more by mass, or about 5-50% by mass, relative to the total mass of oil and fat powder A or the oil and fat component. The content of other triglycerides is, for example, 0 to 50% by mass, preferably 5 to 40% by mass, more preferably 10 to 30% by mass, and even more preferably 15 to 25% by mass, when the total mass of oil powder A or oil components is taken as 100% by mass.

[0027] The oil and fat powder A preferably consists substantially of the above-mentioned oil and fat components, and the oil and fat components preferably consist substantially of triglycerides. Furthermore, "substantially" means that the components other than the oil and fat components contained in the oil and fat powder A, or the components other than triglycerides contained in the oil and fat components, constitute, for example, 0 to 15% by mass, preferably 1 to 10% by mass, and more preferably 2 to 5% by mass, when the oil and fat powder A or oil and fat components are considered as 100% by mass.

[0028] Oil powder A is a solid in powder form at room temperature (20°C), and its particles have a plate-like shape. Here, whether the oil powder particles are plate-shaped can be determined by their aspect ratio. The plate-like shape preferably has an aspect ratio of 1.1 or more, more preferably 1.2 or more, even more preferably 1.2 to 3.0, particularly preferably 1.3 to 2.5, and especially preferably 1.4 to 2.0.

[0029] [Aspect Ratio] In this invention, the aspect ratio is defined as the ratio of the length of the longer side to the length of the shorter side of a rectangle that encloses the particle shape in a way that minimizes its area. Furthermore, if the particles are spherical, the aspect ratio will be less than 1.1. In a method of directly spraying a highly solid fat-containing oil such as a super-hardened oil at room temperature, the particles of oil powder A become spherical due to surface tension, and the aspect ratio becomes less than 1.1. The aspect ratio can be determined, for example, by directly observing a selected particle using an optical microscope or scanning electron microscope and measuring its length in the long axis and length in the short axis, and then taking the average value of the measured number of particles.

[0030] [Loose bulk density] The oil powder A has a loose bulk density, preferably 0.05 to 0.6 g / cm³. 3 More preferably 0.1 to 0.4 g / cm³ 3 And more preferably 0.1 to 0.3 g / cm³ 3 That is the case. Loose bulk density (g / cm³) 3 This value is obtained by dividing the mass of the powder by the bulk volume it occupies, that is, the mass of the powder per unit bulk volume. Loose bulk density can be measured using the Powder Tester PT-X (manufactured by Hosokawa Micron Corporation). Measurement using the Powder Tester PT-X employs an injection method, where air-containing powder is freely dropped into a container using sinusoidal vibrations. Specifically, a powder sample is placed on a circular sieve with a diameter of 7.5 cm and a mesh opening of 1.7 mm, and vibrated at an amplitude of 1.5 mm and then allowed to fall from the sieve (free fall due to sinusoidal vibration). The powder sample freely falling from a height of 27 cm is injected into a stainless steel cup (inner diameter of about 5 cm × height of about 5 cm) placed under the sieve. After the injection until the powder sample overflows from the cup, the vibration of the sieve is stopped. Then, the excess powder sample on the cup is scraped along the upper surface of the cup with a rectangular blade, and the bulk density is calculated from the following formula (V) by measuring the mass (A (g)) of the powder sample in the cup. 3 For each sample, the bulk density is measured three times, and the average value is taken as the bulk density value of that sample. 3 Specifically, a powder sample is placed on a circular sieve with a diameter of 7.5 cm and a mesh opening of 1.7 mm, vibrated at an amplitude of 1.5 mm, and then allowed to fall from the sieve (free fall due to sinusoidal vibration). The powder sample freely falling from a height of 27 cm is injected into a stainless steel cup (inner diameter of about 5 cm × height of about 5 cm) placed under the sieve. After the injection until the powder sample overflows from the cup, the vibration of the sieve is stopped. Then, the excess powder sample on the cup is scraped along the upper surface of the cup with a rectangular blade, and the bulk density is calculated from the following formula (V) by measuring the mass (A (g)) of the powder sample in the cup. The bulk density is measured three times for one sample, and the average value is taken as the bulk density value of that sample. Bulk density (g / cm 3 ) = A (g) / 100 (cm 3 ) (V)

[0031] The bulk density of the oil powder A, for example, when the oil powder A consists substantially only of an oil component, is 0.05 - 0.6 g / cm 3 , preferably 0.1 - 0.5 g / cm 3 , more preferably 0.1 - 0.4 cm 3 , even more preferably 0.1 - 0.3 g / cm 3 .

[0032] Next, the manufacturing method of the oil powder A will be described. Oil and fat powder A can be obtained without employing special processing means such as spraying or mechanical grinding with a pulverizer such as a mill, by melting the raw material for oil and fat powder A containing one or more XXX-type triglycerides having a saturated fatty acid residue X with x carbon atoms at positions 1 to 3 of glycerin, maintaining it at a specific cooling temperature, and cooling and solidifying it. More specifically, (a) prepare the raw material for oil and fat powder A containing the above XXX-type triglycerides, optionally as step (b) heat the raw material for oil and fat powder A obtained in step (a) to dissolve the triglycerides contained in the raw material for oil and fat powder A to obtain the raw material for oil and fat powder A in a molten state, and further (d) cool and solidify the raw material for oil and fat powder A to obtain oil and fat powder A containing β-type oil and fat, with the particle shape being plate-like. In addition, the solid obtained after cooling can also be manufactured by applying known grinding processing means such as a hammer mill, cutter mill, or fine grinder.

[0033] The method for producing oil powder A will be explained in more detail below. Oil and fat powder A is produced through the following process: (a) A step of preparing the raw materials for oil powder A containing XXX type triglycerides, (b) Any step of heating the raw material for oil powder A obtained in step (a) to dissolve the triglycerides contained in the raw material for oil powder A and obtain the raw material for oil powder A in a molten state, (d) A step of cooling and solidifying the raw materials for the oil powder A to obtain an oil powder A that contains β-type oil and whose particle shape is plate-like, It can be manufactured by a method that includes [a specific component]. Furthermore, between steps (b) and (d) above, an optional step (c) may be included to promote powder formation, such as (c1) a seeding step, (c2) a tempering step, and / or (c3) a pre-cooling step. Furthermore, in step (d) above, oil powder A can also be obtained by applying impact (crushing, loosening, vibrating, sieving, etc.) to the void-containing solid obtained after cooling. The following describes steps (a) to (d) above.

[0034] (a) Raw material preparation process The raw material for oil powder A containing XXX-type triglycerides, prepared in step (a), is manufactured based on a normal method for producing oils such as XXX-type triglycerides, and contains one or more XXX-type triglycerides having a saturated fatty acid residue X with carbon number x at positions 1 to 3 of glycerin, or can be readily obtained from the market. Here, the XXX-type triglycerides specified by carbon number x and saturated fatty acid residue X are the same as those of the target oil component finally obtained, except for crystalline polymorphism. The raw material may contain β-type oils, for example, the β-type oil content may be 0.1% by mass or less, 0.05% by mass or less, or 0.01% by mass or less. However, since β-type oils disappear when the raw material is melted by heating or the like, the raw material may be in a molten state. When the raw material is, for example, in a molten state, the fact that it is substantially free of β-type fats means that not only XXX-type triglycerides, but also substantially all fat components are not β-type fats. The presence of β-type fats can be confirmed by the diffraction peak caused by β-type fats using the X-ray diffraction measurement described above, or by the confirmation of β-type fats using differential scanning calorimetry. The amount of β-type fat present when the raw material is "substantially free of β-type fats" can be estimated from the intensity ratio of the characteristic peak of β-type and the characteristic peak of α-type among the X-ray diffraction peaks [intensity of characteristic peak of β-type / (intensity of characteristic peak of α-type + intensity of characteristic peak of β-type)] (peak intensity ratio). The peak intensity ratio of the raw material for the above-mentioned fat powder A is, for example, 0.2 or less, preferably 0.15 or less, and more preferably 0.10 or less. The raw material for fat powder A may contain one or more types of XXX-type triglycerides as described above, preferably one or two types, and more preferably one type. Specifically, for example, the above-mentioned XXX-type triglycerides can be produced by direct synthesis using fatty acids or fatty acid derivatives and glycerin. Methods for directly synthesizing XXX-type triglycerides include: (i) a method of directly esterifying a fatty acid having X carbon atoms with glycerin (direct ester synthesis); (ii) a method of reacting a fatty acid alkyl (e.g., fatty acid methyl and fatty acid ethyl) in which the carboxyl group of fatty acid X having x carbon atoms is bonded to an alkoxyl group with glycerin under basic or acidic catalytic conditions (transesterification synthesis using fatty acid alkyl); and (iii) a method of reacting a fatty acid halide (e.g., fatty acid chloride and fatty acid bromide) in which the hydroxyl group of the carboxyl group of fatty acid X having x carbon atoms is substituted with a halogen with glycerin under basic catalytic conditions (acid halide synthesis). XXX-type triglycerides can be produced by any of the methods described in (i) to (iii) above, but from the viewpoint of ease of production, (i) direct esterification or (ii) transesterification using fatty acid alkyl is preferred, and (i) direct esterification is more preferred.

[0035] (i) To produce XXX-type triglycerides by direct ester synthesis, from the viewpoint of production efficiency, it is preferable to use 3 to 5 moles of fatty acid X or fatty acid Y per mole of glycerin, and more preferably 3 to 4 moles. (i) The reaction temperature in the direct ester synthesis of XXX-type triglycerides should be such that the water produced by the esterification reaction can be removed from the system. For example, 120°C to 300°C is preferred, 150°C to 270°C is more preferred, and 180°C to 250°C is even more preferred. By carrying out the reaction at 180°C to 250°C, XXX-type triglycerides can be produced particularly efficiently.

[0036] In the (i) direct ester synthesis of XXX-type triglycerides, a catalyst to promote the esterification reaction may be used. Examples of catalysts include acid catalysts and alkaline earth metal alkoxides. The amount of catalyst used is preferably about 0.001 to 1% by mass relative to the total mass of the reaction raw materials. In the (i) direct ester synthesis of XXX-type triglycerides, after the reaction, known purification treatments such as washing with water, alkaline deoxidation and / or vacuum deoxidation, and adsorption treatment can be used to remove catalysts and unreacted raw materials. Furthermore, the resulting reaction product can be further purified by decolorization and deodorization treatments.

[0037] The amount of XXX-type triglycerides contained in the raw material of the above-mentioned oil powder A is, for example, 100 to 50% by mass, preferably 95 to 55% by mass, and more preferably 90 to 60% by mass, when the total mass of all triglycerides contained in the raw material is taken as 100% by mass. Even more preferably, it is 85 to 65% by mass.

[0038] <Other triglycerides> Other triglycerides that can be used as raw materials for oil powder A containing XXX-type triglycerides include, in addition to the XXX-type triglycerides described above, various other triglycerides, as long as they do not impair the effects of the present invention. Examples of other triglycerides include X2Y-type triglycerides in which one of the saturated fatty acid residues X of the XXX-type triglycerides is replaced with a fatty acid residue Y, and XY2-type triglycerides in which two of the saturated fatty acid residues X of the XXX-type triglycerides are replaced with fatty acid residues Y. The amount of the above-mentioned other triglycerides is, for example, 0 to 100% by mass, preferably 0 to 70% by mass, and more preferably 1 to 40% by mass, when the total mass of XXX-type triglycerides is taken as 100% by mass.

[0039] Furthermore, as a raw material for oil powder A, instead of directly synthesizing the above-mentioned XXX-type triglycerides, hydrogenated, transesterified, or fractionated natural triglyceride compositions may be used. Examples of natural triglyceride compositions include rapeseed oil, soybean oil, sunflower oil, high-oleic sunflower oil, safflower oil, palm stearin, and mixtures thereof. In particular, hydrogenated oils, partially hydrogenated oils, and fully hydrogenated oils of these natural triglyceride compositions are preferred. Even more preferred are hard palm stearin, fully hydrogenated high-oleic sunflower oil, fully hydrogenated rapeseed oil, and fully hydrogenated soybean oil.

[0040] Furthermore, commercially available triglyceride compositions or synthetic oils and fats can be used as raw materials for oil and fat powder A. For example, triglyceride compositions include hard palm stearin (manufactured by Nisshin Oillio Group Ltd.), highly hydrogenated rapeseed oil (manufactured by Yokozeki Oil & Fat Industry Co., Ltd.), and highly hydrogenated soybean oil (manufactured by Yokozeki Oil & Fat Industry Co., Ltd.). Synthetic oils and fats include tripalmitin (manufactured by Tokyo Chemical Industry Co., Ltd.), tristearin (manufactured by Sigma-Aldrich), trialakidine (manufactured by Tokyo Chemical Industry Co., Ltd.), and tribehenin (manufactured by Tokyo Chemical Industry Co., Ltd.). Furthermore, because highly hydrogenated palm oil has a low content of XXX-type triglycerides, it can be used as a diluent for triglycerides.

[0041] <Other ingredients> In addition to the triglycerides mentioned above, the raw materials for oil powder A may optionally include other components such as partial glycerides, fatty acids, antioxidants, emulsifiers, and solvents such as water. The amount of these other components can be any amount as long as it does not impair the effects of the present invention, but for example, if the total mass of XXX-type triglycerides is 100% by mass, the amount of these other components is 0 to 5% by mass, preferably 0 to 2% by mass, and more preferably 0 to 1% by mass.

[0042] If the raw materials for the above-mentioned oil and fat powder A contain multiple components, they may be mixed as desired. Mixing can be carried out using any known mixing method as long as a homogeneous reaction substrate is obtained, for example, using a paddle mixer, an adio-homo mixer, a disper mixer, etc. The mixture may be mixed under heating as needed. The heating is preferably at a temperature similar to that of step (b) described below, for example, 50 to 120°C, preferably 60 to 100°C, more preferably 70 to 90°C, and even more preferably 80°C.

[0043] (b) Steps to obtain the oil powder A in a molten state. Prior to step (d) above, if the raw material for oil powder A prepared in step (a) above is in a molten state at the time of preparation, it is cooled as is without heating. However, if it is not in a molten state at the time of preparation, it is optionally heated to melt the triglycerides contained in the raw material for oil powder A and obtain a molten raw material for oil powder A. Here, the heating of the raw material for oil powder A should be at a temperature above the melting point of the triglycerides contained in the raw material for oil powder A, particularly a temperature that can melt XXX-type triglycerides, for example, 70 to 200°C, preferably 75 to 150°C, and more preferably 80 to 100°C. Furthermore, the heating should be continued for, for example, 0.1 to 3 hours, preferably 0.3 to 2 hours, and more preferably 0.5 to 1 hour.

[0044] (d) A step of cooling the raw material of molten oil powder A to obtain oil powder A. The raw materials for the molten oil powder A prepared in step (a) or (b) above are further cooled and solidified to form oil powder A containing β-type oil and having a plate-like particle shape. Here, in order to "cool and solidify the raw material of molten oil powder A", it is necessary to maintain the molten raw material of oil powder A at a temperature lower than the melting point of the β-type oil component contained in the raw material of oil powder A, as an upper limit for the cooling temperature. "A temperature lower than the melting point of the β-type oil component contained in the raw material of oil powder A" means, for example, in the case of XXX-type triglyceride having three stearic acid residues with 18 carbon atoms, the melting point of the β-type oil is 74°C (Table 1), so the temperature is 1 to 30°C lower than the melting point (i.e., 44 to 73°C), preferably 1 to 20°C lower than the melting point (i.e., 54 to 73°C), more preferably 1 to 15°C lower than the melting point (i.e., 59 to 73°C), and particularly preferably 1°C, 2°C, 3°C, 4°C, 5°C, 6°C, 7°C, 8°C, 9°C, or 10°C lower. The reason for setting the cooling temperature above this level is that, in order to obtain β-type fats containing XXX-type triglycerides, it is necessary to set the cooling temperature to a level where α-type and β'-type fats other than β-type fats do not crystallize during the crystallization of the fat. Since the cooling temperature mainly depends on the size of the XXX-type triglyceride molecule, it can be understood that there is a certain correlation between the number of carbon atoms x and the lower limit of the optimal cooling temperature. For example, if the XXX-type triglyceride contained in the raw material of oil powder A is an XXX-type triglyceride having three stearic acid residues with 18 carbon atoms, the lower limit of the cooling temperature will be 50.8°C or higher. Therefore, in the case of an XXX-type triglyceride having three stearic acid residues with 18 carbon atoms, the temperature at which the molten raw material of oil powder A is cooled and solidified is more preferably between 50.8°C and 72°C. Furthermore, if the XXX-type triglycerides are a mixture of two or more types, the lower limit can be determined according to the cooling temperature of the triglyceride with the smaller number of carbon atoms x. For example, if the XXX-type triglycerides contained in the raw material of oil powder A are a mixture of XXX-type triglycerides having three palmitic acid residues with 16 carbon atoms and XXX-type triglycerides having three stearic acid residues with 18 carbon atoms, the lower limit of the cooling temperature will be 37.6°C or higher, according to the lower limit with 16 carbon atoms.

[0045] In another embodiment, the lower limit of the cooling temperature is preferably a temperature equal to or greater than the melting point of the α-type fat corresponding to the β-type fat in the raw material of oil powder A containing the XXX-type triglyceride. For example, if the XXX-type triglyceride contained in the raw material of oil powder A is an XXX-type triglyceride having three stearic acid residues with 18 carbon atoms, the melting point of the α-type fat of the XXX-type triglyceride having three stearic acid residues is 55°C (Table 1). In such a case, the temperature at which the "raw material of oil powder A in a molten state is cooled and solidified" is preferably 55°C or higher and 72°C or lower.

[0046] In yet another embodiment, the cooling of the raw material of the molten oil powder A is preferably 36-66°C, more preferably 44-64°C, and even more preferably 52-62°C when x is 16; preferably 50-72°C, more preferably 54-70°C, and even more preferably 58-68°C when x is 17 or 18; and preferably 62-80°C, more preferably 66-78°C, and even more preferably 70-77°C when x is 19 or 20. At the above final temperature, it is appropriate to leave it to stand for, for example, preferably 2 hours or more, more preferably 4 hours or more, even more preferably 6 hours or more, preferably 2 days or less, more preferably 24 hours or less, and even more preferably 12 hours or less.

[0047] (c) Powder generation promotion process Furthermore, before step (d), and between steps (a) or (b) and (d), an optional step (c) to promote powder formation may be performed on the molten oil powder A composition raw material used in step (d) by a seeding method (c1), a tempering method (c2), and / or a pre-cooling method (c3). These optional steps (c1) to (c3) may be performed individually or in combination. Here, "between step (a) or (b) and step (d)" means during step (a) or (b), after step (a) or (b) and before step (d), and during step (d). The seeding method (c1) and the tempering method (c2) are powder production acceleration methods used in the production of oil and fat powder A, which involve treating the molten raw material of oil and fat powder A before it is cooled to the final temperature, in order to more reliably convert the molten raw material of oil and fat powder A into a powder. Here, the seeding method (c1) is a method of promoting powder formation by adding a small amount of a component that will serve as the core (seed) of the powder to the raw material of the molten oil and fat powder A while it is cooling. Specifically, for example, to the raw material of the molten oil and fat powder A obtained in step (b), an oil and fat powder containing preferably 80% or more by mass, more preferably 90% or more by mass, of XXX-type triglycerides with the same number of carbon atoms as the XXX-type triglycerides in the raw material of the oil and fat powder A is prepared as the core (seed) component. This core oil and fat powder is added to the raw material of the molten oil and fat powder A when it is cooling, for example, when the temperature of the raw material of the oil and fat powder A reaches a temperature of, for example, the final cooling temperature ±0 to +10°C, preferably +5 to +10°C, at a rate of 0.1 to 1 part by mass, preferably 0.2 to 0.8 parts by mass, per 100 parts by mass of the raw material of the molten oil and fat powder A, thereby promoting the powder formation of the oil and fat. Furthermore, the tempering method (c2) is a method in which, in the cooling of the raw material of the molten oil powder A, before letting it stand at the final cooling temperature, the oil is cooled once to a temperature lower than the cooling temperature of step (d), for example, 5 to 20°C lower, preferably 7 to 15°C lower, more preferably about 10°C lower, for preferably 10 to 120 minutes, more preferably about 30 to 90 minutes, thereby promoting the powdering of the oil. Furthermore, the pre-cooling method (c3) is a method of pre-cooling the molten oil powder A raw material obtained in step (a) or (b) to a temperature between the temperature at which the oil powder A raw material containing the XXX-type triglyceride was prepared and the cooling temperature at which the oil powder A raw material is cooled, before cooling in step (d). In other words, it is a method of pre-cooling to a temperature lower than the molten state temperature in step (a) or (b) and higher than the cooling temperature in step (d). Following the (c3) pre-cooling method, the oil powder A raw material is cooled to the cooling temperature at which it is cooled in step (d). A temperature higher than the cooling temperature in step (d) can be, for example, 2 to 40°C higher than the cooling temperature in step (d), preferably 3 to 30°C higher, more preferably 4 to 30°C higher, and even more preferably about 5 to 10°C higher. The lower the pre-cooling temperature is set, the shorter the main cooling time at the cooling temperature in step (d) can be. In other words, unlike the seeding method or tempering method, the pre-cooling method is a method that can promote the powdering of oils and fats simply by gradually lowering the cooling temperature, and it has significant advantages when manufactured industrially.

[0048] (Powdering by impact) The void-containing solid obtained after cooling in step (d) is a void-containing solid with a volume greater than that of the molten oil. However, this void-containing solid easily disintegrates into a powder, so even without a separate powdering step, the voids can disintegrate into a powder during the filling and transport processes when filling into containers. Furthermore, the void-containing solid material obtained in step (d) can be pulverized by impact. The method of impact is not particularly limited, but examples include pulverizing the void-containing solid material using a conventional pulverizer (hammer mill, cutter mill, fine pulverizer, etc.), loosening the void-containing solid material with a spatula, rubber spatula, shovel, etc., vibrating the void-containing solid material in a container, or applying impact to the void-containing solid material by sieving it. Alternatively, before crushing these materials, the solid materials containing air pockets may be crushed using a crusher. In this way, oil and fat powder A can be manufactured.

[0049] (Improved acidic seasoning) Next, the improved acidic seasoning of the present invention will be described. The improved acidic seasoning of the present invention has a new texture that differs from the texture of the dressing-type seasoning used as an ingredient. The content of dressing-type seasoning in the improved acidic seasoning is preferably 65-85% by mass, more preferably 68-82% by mass, and even more preferably 70-80% by mass. The content of oil and fat powder in the improved acidic seasoning is preferably 15-30% by mass, more preferably 18-27% by mass, and even more preferably 20-25% by mass. This is because if the oil and fat powder content is less than 15% by mass, it is not possible to obtain a new texture that differs from the texture of dressing-type seasonings, and even if the oil and fat powder content is greater than 25% by mass, no further effect can be expected.

[0050] The specific gravity of the improved acidic seasoning at 20°C is 0.40-0.90 g / cm³. 3 Preferably, it is 0.50 to 0.80 g / cm³. 3 It is more preferable that the concentration be 0.50-0.70 g / cm³. 3 It is even more preferable that this be the case. The specific gravity of dressing-type seasonings and improved acidic seasonings can be determined by calculating the value obtained by dividing the mass of the sample in a given volume by the mass of the same volume of standard substance (water). The lower the specific gravity, the more likely the improved acidic seasoning is to have a fluffy texture.

[0051] The improved acidic seasoning of the present invention has a paste-like appearance, and its viscosity at 20°C is preferably 5,000 to 60,000 mPa·s, more preferably 8,000 to 50,000 mPa·s, and even more preferably 10,000 to 45,000 mPa·s. The viscosity of the improved acidic seasoning can be measured using the "BII type viscometer" rotational viscometer manufactured by Toki Sangyo Co., Ltd.

[0052] The improved acidic seasoning of the present invention can contain appropriate amounts of various components, such as emulsifiers, sugars, stabilizers, salts, and flavorings. As mentioned above, the improved acidic seasoning of the present invention is also characterized by the fact that it can be made without the addition of emulsifiers. Examples of emulsifiers include conventionally known emulsifiers such as lecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, organic acid fatty acid esters, and polysorbates. Examples of sugars include glucose, maltose, sorbitol, sucrose, and lactose. Examples of stabilizers include xanthan gum, locust bean gum, guar gum, and agar. Examples of salts include sodium metaphosphate, alkali metal salts of phosphoric acid, and alkali metal salts of citrate. These other ingredients may be included to the extent that they do not impair the function of the improved acidic seasoning.

[0053] (Method of manufacturing improved acidic seasonings) The improved acidic seasoning of the present invention can be easily manufactured by mixing and stirring the above-mentioned dressing-type seasoning with oil and fat powder having a melting point of 55°C or higher. The amount of dressing-type seasoning in the improved acidic seasoning is preferably 65-85% by mass, more preferably 68-82% by mass, and even more preferably 70-80% by mass. The amount of oil and fat powder in the improved acidic seasoning is preferably 15-30% by mass, more preferably 18-27% by mass, and even more preferably 20-25% by mass. Mixing and stirring can be done manually using a stirring device, or it can be done using a stirrer. Examples of agitators include tabletop vertical mixers (such as the "Mixer N50" manufactured by Hobart Japan Co., Ltd.). The mixing and stirring time is not particularly limited, but is preferably 1 to 15 minutes, more preferably 1 to 10 minutes, and even more preferably 1 to 5 minutes.

[0054] (Foods containing improved acidic seasonings) The improved acidic seasoning of the present invention can be used in various foods such as salads and chilled tofu. While the dressing-type seasoning used as an ingredient is defined in the "Food Labeling Standards" (Cabinet Office Ordinance No. 10 of 2015) based on the Food Labeling Act as being primarily for use in salads, the improved acidic seasoning of the present invention can be widely used in foods other than salads. Food products containing the improved acidic seasoning of the present invention can be manufactured by known methods, except that the improved acidic seasoning is used as a raw material. [Examples]

[0055] Next, the present invention will be described in detail with reference to examples. However, the present invention is not limited in any way to these embodiments. Also, in the following, "%" refers to mass % unless otherwise specified.

[0056] <Analysis method> • Melting point of oil and fat powder Using a DSC (DSC1, Mettler-Toledo), the sample (e.g., oil powder) was heated at a heating rate of 2°C / min, and the endothermic curve was measured. The melting point was determined as the temperature at the intersection of the baseline where the endothermic heat had completely disappeared due to heating and the rising line returning from the last endothermic heat to the baseline.

[0057] • Average particle size of oil and fat powder The average particle size was determined by dry measurement of the volume-based particle size distribution using a particle size distribution analyzer (Shimadzu Corporation, model name: SALD-2300) based on the laser diffraction scattering method (ISO13320, JIS Z 8825-1), and the volume-average diameter [MV] was calculated. The obtained volume-average diameter [MV] was then used as the average particle size. The volume-average diameter [MV] was calculated using the following formula, with respect to the particle size, particle volume, and the sum of the particle volumes. Volume-average diameter [MV] = (sum of particle size × volume of each particle) / total volume of particles

[0058] Triacylglycerol composition Gas chromatography analysis conditions DB1-ht (0.32mm x 0.1μm x 5m) Agilent Technologies (123-1131) Injection volume: 1.0μL Inlet: 370℃ Detector: 370℃ Split ratio: 50 / 1 35.1kPa constant pressure Column CT: 200°C (0 min hold) ~ (15°C / min) ~ 370°C (4 min hold)

[0059] X-ray diffraction measurement Measurements were taken using an X-ray diffractometer (Rigaku Corporation, Smart Lab 9 kW fully automated multi-purpose X-ray diffractometer) with CuKα (λ=1.542 Å) as the radiation source, using a Cu filter, with an output of 9.0 kW, an operating angle of 0.96~30.0°, and a measurement speed of 20° / min. This measurement confirmed the presence of α-type, β'-type, and β-type fats in the fat components containing XXX-type triglycerides. If only a peak around 4.6 Å is present and there is no peak around 4.1~4.2 Å, it can be determined that all of the fat component is β-type fat. Therefore, from the results of the above X-ray diffraction measurements, the peak intensity ratio = [intensity of characteristic peak of β-type (2θ=19°(4.6Å)) / (intensity of characteristic peak of α-type (2θ=21°(4.2Å)) + intensity of characteristic peak of β-type (2θ=19°(4.6Å)))] was calculated, and this value was judged to be an indicator representing the amount of β-type fat present.

[0060] • Loose bulk density Loose bulk density (g / cm³) 3 The mass of the powder was calculated by dividing its mass by the bulk volume it occupied, i.e., as the powder mass per unit bulk volume. The loose bulk density was measured using a powder tester PT-X (manufactured by Hosokawa Micron Corporation). The powder tester PT-X employs an injection method, in which air-containing powder material is freely dropped into a container by sinusoidal vibration to perform the measurement. Specifically, the powder sample is placed in a circular sieve with a diameter of 7.5 cm and a mesh size of 1.7 mm, and then sifted for 200-300 cm. 3 The sample was subjected to vibration at an amplitude of 1.5 mm and allowed to fall from the sieve (free fall due to sinusoidal vibration). The powder sample, which free-fell from a height of 27 cm, fell into a 100 cm stainless steel sieve placed below the sieve. 3 The powder sample was poured into a cup (approximately 5 cm in inner diameter x 5 cm in height) until it overflowed, and then the sieve vibration was stopped. After that, the excess powder sample on the top of the cup was scraped off with a rectangular blade, and the loosened bulk density was calculated from the following formula (V) by measuring the mass (A(g)) of the powder sample in the cup. The loosened bulk density was measured three times for each sample, and the average value was taken as the loosened bulk density value for that sample. Loose bulk density (g / cm³) 3 ) = A(g) / 100(cm 3 ) (V)

[0061] • External observation The appearance of the various oil and fat powders obtained was observed visually. Furthermore, the particle shape of the oil powder (a) from Manufacturing Example 1, described later, was observed at a magnification of 10,000x using an electron microscope (JEOL Ltd., "JSM-7500F"). The following describes the deposition method for samples to be observed with an electron microscope. First, conductive tape was applied to a copper plate, and the sample powder was placed on top. Then, a nitrogen gas blower was used to remove any excess sample. After that, the deposition process was carried out using an Osmium plasma coater (OPC-80, manufactured by Nippon Laser & Electronics Lab.) to perform osmium deposition (30 nm).

[0062] • Specific gravity of dressing-type seasonings and improved acidic seasonings The specific gravity of dressing-type seasonings and improved acidic seasonings was calculated by dividing the mass of the sample in a given volume by the mass of the same volume of standard substance (water), and this value was defined as the specific gravity. Specifically, a 72ml cup was filled to the brim with the sample, and after removing the excess sample with a palette knife, its mass was measured. In addition, the specific gravity of the improved acidic seasoning was measured not only for the final product after mixing and stirring for 5 minutes, but also for samples mixed and stirred for 1 minute and 3 minutes during the manufacturing process. Three measurements were taken, and the average value was taken as the specific gravity of the sample. The lower the specific gravity, the more likely the improved acidic seasoning is to have a fluffy texture.

[0063] • Viscosity of improved acidic seasonings The viscosity of the improved acidic seasoning was measured using a rotational viscometer, the "BII type viscometer," manufactured by Toki Sangyo Co., Ltd. Specifically, viscosity was measured using rotor No. 3 at a rotational speed of 12 rpm. Three measurements were taken, and the average value was taken as the viscosity of the sample.

[0064] • Raw materials used in the manufacture of improved acidic seasonings Table 2 shows the raw materials used in the production of the improved acidic seasoning described later.

[0065] [Table 2]

[0066] [Manufacturing Example 1: Oil and Fat Powder (a) ... corresponds to Oil and Fat Powder A as described in the specification] As a raw material for the oil powder, we used flake-type highly hydrogenated rapeseed oil manufactured by Yokozeki Oil & Fat Industry Co., Ltd. (α-type oil, peak intensity ratio: 0.03, melting point 67°C, and the content of XXX-type triglycerides, which have 18-carbon fatty acid residues X (stearic acid residues) at positions 1-3 of glycerin, is 79.6% by mass when the total mass of highly hydrogenated rapeseed oil is taken as 100% by mass). Two kilograms of flake-type super-hardened rapeseed oil were spread and packed into stainless steel containers (width: 530 mm x depth: 325 mm x height: 100 mm). A total of three stainless steel containers were placed on a steel rack (width: 760 mm x depth: 460 mm x height: 1795 mm) inside a constant temperature chamber (width: 5100 mm x height: 2100 mm x depth: 4050 mm, manufactured by ESPEC Corporation, device name "TBUU"). The containers were maintained at 80°C (above the melting point) for 10 hours to completely melt the oil. After that, they were cooled at 60°C for 16 hours to form a solid with increased volume and voids, completing crystallization. Finally, they were cooled to room temperature (25°C) to obtain a solid oil substance. The obtained 6.0 kg of solid oil was crushed using a crusher to obtain crushed oil. Next, the obtained pulverized material was ground using a fine grinder at room temperature (25°C) to obtain a pulverized product. The obtained pulverized product was processed through a sieve (30 mesh), and the powder that passed through the sieve was collected to obtain a β-type oil powder (a) (melting point: 67.4°C, average particle size 16.6 μm, loose bulk density: 0.21 g / cm³). 3 Aspect ratio 1.6, specific surface area 2.1 (m²) 2 ( / g), peak intensity ratio: 0.98, and the content of XXX-type triglycerides having 18-carbon fatty acid residues X (stearic acid residues) at positions 1-3 of glycerin, when the total mass of the oil powder is taken as 100% by mass, was obtained as 79.4% by mass. X-ray diffraction analysis confirmed that the crystalline polymorph of the oil in the obtained oil powder (a) was β-type. Based on the visual observation described above, the particles of the oil powder (a) were observed using an electron microscope and found to be plate-shaped. The electron microscope image is shown in Figure 2.

[0067] [Manufacturing of improved acidic seasonings (Examples 1-3, Comparative Example 1)] The improved acidic seasoning was manufactured using the formulations shown in Tables 3 and 4 (total preparation amount: 300g). First, the dressing-type seasoning and oil powder (a) were placed in a bowl and mixed and stirred for 5 minutes using a tabletop vertical mixer (Hobart Japan Co., Ltd. "Mixer N50") to produce the improved acidic seasoning (Examples 1-3, Comparative Example 1). In addition, as a control sample, a dressing-type seasoning was mixed and stirred as is without any additives (control sample).

[0068] [Appearance, Analysis, Sensory Evaluation] (1) Exterior The appearance of the improved acidic seasoning obtained was observed visually. The appearance is shown below the formulations in Tables 3 and 4. (2) Specific gravity and viscosity ·specific gravity The specific gravity of the raw material dressing-type seasoning and the improved acidic seasoning was measured. The specific gravity of the improved acidic seasoning was measured not only for the final product after 5 minutes of mixing and stirring, but also for samples mixed and stirred for 1 minute and 3 minutes during the manufacturing process. The results are shown below the formulations in Tables 3 and 4. ·viscosity The viscosity of the improved acidic seasoning was measured. The measurement results are shown below the formulations in Tables 3 and 4. (3) Sensory evaluation The improved acidic seasonings were evaluated for their texture. The evaluation results are shown below the formulations in Tables 3 and 4.

[0069] [Table 3]

[0070] [Table 4]

[0071] The results in Tables 3 and 4 show that the improved acidic seasoning obtained by adding a specific amount of oil powder to a dressing-type seasoning and mixing and stirring it has a fluffier texture compared to the one without the added oil powder.

[0072] [Production of improved acidic seasonings using various oil powders or emulsifiers (Comparative Examples 2-5)] The improved acidic seasoning was manufactured using the formulations shown in Tables 5 and 6 (total preparation amount: 300g). First, the dressing-type seasoning and oil powder (b), (c), or (d) were placed in a bowl and mixed and stirred for 5 minutes using a Hobart Japan N50 mixer, but the resulting acidic seasoning separated (Comparative Examples 2-5). In Comparative Example 5, a dressing-type seasoning and an emulsifier were placed in a bowl and mixed and stirred for 5 minutes using a Hobart Japan N50 mixer. The resulting acidic seasoning was liquid and did not separate, but the emulsifier had clumped together. (Comparative Example 2). The resulting acidic seasoning exhibited separation and clumping, rendering it commercially unsuitable. Therefore, viscosity and specific gravity measurements, as well as texture evaluation, were not performed.

[0073] (1) Exterior The appearance of the improved acidic seasoning obtained was observed visually. The appearance is shown below the formulations in Tables 5 and 6.

[0074] [Table 5]

[0075] [Table 6]

[0076] The results in Tables 5 and 6 show that when oil powders (b), (c), and (d) and emulsifiers were added to the dressing-type seasoning, separation occurred, and an improved acidic seasoning could not be obtained.

[0077] [Studies using emulsified liquid dressing or separated liquid dressing as raw materials (Comparative Examples 6 and 7)] The improved acidic seasoning was manufactured using the formulation shown in Table 7 (total preparation amount: 300g). First, the emulsified liquid dressing and oil powder (a) were placed in a bowl and mixed and stirred for 5 minutes using a Hobart Japan N50 mixer, but the resulting acidic seasoning had separated (Comparative Examples 6 and 7). The resulting acidic seasoning had separated and was not commercially viable; therefore, viscosity and specific gravity measurements, as well as texture evaluation, were not performed.

[0078] (1) Exterior The appearance of the improved acidic seasoning obtained was observed visually. The appearance is shown below the formulation in Table 7.

[0079] [Table 7]

[0080] The results in Table 7 show that even when oil powder (a) was added to emulsified liquid dressing or separated liquid dressing and mixed and stirred, separation occurred, and an improved acidic seasoning could not be obtained. From this, it was found that when acidic seasonings such as emulsified liquid dressing or separated liquid dressing that use edible oil as a raw material are used, an improved acidic seasoning cannot be obtained.

[0081] [Foods using improved acidic seasonings (Examples 4, 5, Comparative Examples 8, 9)] The salad was then mixed with either the control sample or the improved acidic seasoning from Example 3, and its appearance and texture were observed. The results are shown in Table 8. Furthermore, the appearance and texture of tofu were observed when it was topped with either the control sample or the improved acidic seasoning from Example 3. The results are shown in Table 8. Figure 3 shows a photograph of the salad from Example 4, and Figure 4 shows a photograph of the chilled tofu from Example 5.

[0082] [Table 8]

Claims

1. An improved acidic seasoning comprising a dressing-type seasoning and oil and fat powder having an average particle size of 0.5 to 50 μm and a melting point of 55°C or higher, wherein the content of the oil and fat powder in the improved acidic seasoning is 15 to 30% by mass. The oil powder contains an oil component comprising one or more XXX-type triglycerides having a fatty acid residue X with x carbon atoms at positions 1 to 3 of glycerin, wherein the number of carbon atoms x is an integer selected from 16 to 20, and the oil component contains β-type oil. Improved acidic seasoning. However, the viscosity of the improved acidic seasoning at 20°C is 5,000 to 60,000 mPa·s.

2. The specific gravity of the improved acidic seasoning is 0.40 to 0.90 g / cm³. ３ And, and, The improved acidic seasoning according to claim 1, characterized in that the viscosity of the improved acidic seasoning at 20°C is 10,000 to 45,000 mPa·s.

3. The improved acidic seasoning according to claim 1 or 2, characterized in that it does not contain an emulsifier.

4. A food containing the improved acidic seasoning described in any one of claims 1 to 3.

5. A method for producing an improved acidic seasoning containing 15 to 30% by mass of oil and fat powder with an average particle size of 0.5 to 50 μm and a melting point of 55°C or higher, comprising mixing and stirring a dressing-type seasoning with the oil and fat powder, The oil powder contains an oil component comprising one or more XXX-type triglycerides having a fatty acid residue X with x carbon atoms at positions 1 to 3 of glycerin, wherein the number of carbon atoms x is an integer selected from 16 to 20, and the oil component contains β-type oil. A method for manufacturing improved acidic seasonings. However, the viscosity of the improved acidic seasoning at 20°C is 5,000 to 60,000 mPa·s.

6. The specific gravity of the improved acidic seasoning is 0.40 to 0.90 g / cm³. ３ And, and, The method for producing the improved acidic seasoning according to claim 5, characterized in that the viscosity of the improved acidic seasoning at 20°C is 10,000 to 45,000 mPa·s.

7. A method for producing the improved acidic seasoning according to claim 5 or 6, characterized in that it does not contain an emulsifier.

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