Oil-in-acid-water type emulsified seasonings

Abstract

To provide an acidic oil-in-water type emulsified seasoning having excellent meltability and shape retention after baking and having excellent full-bodied taste after baking. The present invention provides an acidic oil-in-water type emulsion seasoning containing enzyme-treated egg yolk, a sugar having disaccharide or less sugar, an acidulant, a thickener, and an edible oil and fat, The content of the disaccharide or smaller sugar is 10% by mass or more based on the total amount of the acidic oil-in-water emulsion seasoning, The content of the disaccharide or less sugar is 14.0 parts by mass or more per part by mass of the acidulant, the thickener contains cold water swelling type tamarind seed gum, and the content of the cold water swelling type tamarind seed gum is 0.05% by mass or more and 1.2% by mass or less based on the total amount of the acidic oil-in-water-type emulsion seasoning; The content of the edible oil and fat is more than 40 mass% based on the total amount of the acidic oil-in-water emulsion seasoning.

Description

[Technical field]

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

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

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

[0004] [Patent Document 1] JP 2000-60481 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, the present inventors have found that the acidic oil-in-water emulsified food described in Patent Document 1 has a technical problem in that increasing the shape retention after baking leads to poor meltability in the mouth. Furthermore, while investigating an acidic oil-in-water emulsified food that combines both shape retention and meltability in the mouth, the present inventors have found a new problem in that the full-bodied taste is weakened by baking. Therefore, an object of the present invention is to provide an acidic oil-in-water emulsified seasoning that has excellent meltability and shape retention after baking, and also has excellent full-bodied taste after baking. [Means for solving the problem]

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

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

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

[0008] According to the present invention, it is possible to provide an acidic oil-in-water type emulsion seasoning that is excellent in meltability and shape retention after baking and has an excellent full-bodied taste after baking. Such an acidic oil-in-water type emulsion seasoning can stimulate the appetite of consumers, and further expansion of the market for acidic oil-in-water type emulsion seasonings can be expected. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

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

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

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

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

[0013] (Enzyme-treated egg yolk) For the acidic oil-in-water type emulsion seasoning, an enzyme-treated egg yolk is used instead of a normal egg yolk (enzyme-untreated egg yolk). Here, examples of the enzyme-untreated egg yolk include liquid egg yolk, raw egg yolk, and liquid egg yolk or raw egg yolk that has been subjected to normal processing (sterilization, freezing, desugaring, drying such as spray drying or freeze drying, cholesterol removal such as supercritical carbon dioxide treatment, mixing with salt or carbohydrates, etc.). The enzyme-treated egg yolk is an egg yolk obtained by subjecting the above enzyme-untreated egg yolk to enzyme treatment to hydrolyze phospholipids. The enzyme-treated egg yolk is preferably an egg yolk that has been subjected to enzyme treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D, protease, or the like. In the present invention, in order to improve the melt-in-the-mouth texture and shape retention after baking, it is preferable that the acidic oil-in-water type emulsion seasoning contains less normal egg yolk (enzyme-untreated egg yolk) than the enzyme-treated egg yolk, or does not contain any egg yolk at all.

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

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

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

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

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

[0019] (Thickener) The acidic oil-in-water emulsion seasoning contains at least cold water swelling type tamarind seed gum as a thickener. Here, the cold water swelling type tamarind seed gum is a tamarind seed gum that swells and exhibits viscosity in water at room temperature (20°C) without the need for heating. In the present invention, by adding the cold water swelling type tamarind seed gum, it is possible to achieve both good shape retention and melt-in-the-mouth feel even after baking.

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

[0021] The acidic oil-in-water type emulsion seasoning may also contain gums other than the cold water swelling type tamarind seed gum. Examples of the other gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. However, in the present invention, the melting in the mouth and shape retention after baking can be improved by reducing the content of xanthan gum in the acidic oil-in-water type emulsion seasoning.

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

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

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

[0025] (edible fats and oils) The edible fats and oils used in the acidic oil-in-water type emulsified seasoning of the present invention are not particularly limited, and conventionally known edible fats and oils can be used. Examples of edible fats and oils include vegetable fats and oils such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, camellia oil, perilla oil, grape seed oil, peanut oil, almond oil, and avocado oil, fish oil, beef tallow, lard, chicken fat, and fats and oils obtained by chemical or enzymatic treatment such as MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil, and transesterified oil. Among these, it is preferable to use rapeseed oil, soybean oil, corn oil, palm oil, or a mixture thereof. These edible fats and oils may be used alone or in combination of two or more.

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

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

[0028] <Method of manufacturing acidic oil-in-water type emulsion seasoning> An example of a method for producing the acidic oil-in-water type emulsified seasoning of the present invention will be described. For example, first, water, enzyme-treated egg yolk, sugars of disaccharides or less, acidulants, thickeners, seasonings, and other aqueous phase ingredients are mixed to prepare an aqueous phase. Then, edible oils and fats, which are oil phase ingredients, are poured into the aqueous phase prepared above, and emulsified with a mixer or the like to obtain an acidic oil-in-water type emulsified seasoning in which the oil phase is emulsified and dispersed in the aqueous phase.

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

[0030] The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention should not be construed as being limited to the contents of the following examples.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

[0045] [Table 1]

[0046] <Evaluation of acidic oil-in-water type emulsion seasoning (mayonnaise for baking)> (pH measurement) The pH of the acidic oil-in-water emulsion seasonings of Examples 1 to 10 and Comparative Examples 1 to 3 obtained above was measured using a pH meter (tabletop pH meter F-72 manufactured by HORIBA, LTD.) at 1 atmospheric pressure and a product temperature of 20° C. As a result of the measurement, the pH of the acidic oil-in-water emulsion seasonings of Examples 1 to 10 and Comparative Examples 1 to 3 was all within the range of 3.7 or more and 4.2 or less.

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

[0048] (Sensory evaluation) The acidic oil-in-water type emulsion seasonings of Examples 1 to 10 and Comparative Examples 1 to 3 obtained above were filled into a silicon mold with a width of 14 mm, topped on bread, and baked at 200°C for 10 minutes. After baking, the acidic oil-in-water type emulsion seasonings were evaluated in the categories of "melt in the mouth and shape retention" and "rich taste" by a number of trained panelists using the following four-level evaluation criteria. The evaluation scores are shown in Table 2. A score of 3 or more for both "melt in the mouth and shape retention" and "rich taste" is considered to be a good result. <Evaluation criteria> (Physical properties after firing) 5 points: The texture after baking was very good and the shape retention after baking was very good. 4 points: Melts easily in the mouth after baking and retains its shape well after baking. 3 points: The texture after baking was somewhat good, and the shape retention after baking was somewhat good. 2 points: The melting in the mouth after baking was poor, or the shape retention after baking was poor. 1 point: The melting in the mouth after baking was very poor, or the shape retention after baking was very poor. (Rich taste) 5 points: The flavor after baking was very good, and there was no sour aftertaste at all. 4 points: Excellent richness after baking, with almost no sour aftertaste. 3 points: Somewhat rich flavor after baking, with little sour aftertaste. 2 points: The flavor after baking was poor and there was a sour aftertaste. 1 point: The flavor after baking was very poor, and there was a strong sour aftertaste.

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

[0050] [Table 2]

Claims

1. An acidic oil-in-water type emulsion seasoning containing an enzyme-treated egg yolk, a sugar having disaccharide or less, an acidulant, a thickener, and an edible oil and fat, The acidulant is at least one selected from the group consisting of acetic acid, phosphoric acid, citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, succinic acid, and salts thereof; The content of the disaccharide or smaller sugar is 10% by mass or more based on the total amount of the acidic oil-in-water emulsion seasoning, The content of the disaccharide or less sugar is 14.0 parts by mass or more per 1 part by mass of the acidulant, the thickener contains cold water swelling type tamarind seed gum, and the content of the cold water swelling type tamarind seed gum is 0.05% by mass or more and 1.2% by mass or less based on the total amount of the acidic oil-in-water-type emulsion seasoning; The content of the edible oil and fat is more than 40% by mass based on the total amount of the acidic oil-in-water emulsion seasoning, Characterized in that it is for baking, Acidic oil-in-water type emulsified seasoning (excluding those containing 0.1 to 5% by mass of polyglycerol fatty acid ester based on the total amount).

2. An acidic oil-in-water type emulsion seasoning containing an enzyme-treated egg yolk, a sugar having disaccharide or less, an acidulant, a thickener, and an edible oil and fat, The acidulant is at least one selected from the group consisting of acetic acid, phosphoric acid, citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, succinic acid, and salts thereof; The content of the disaccharide or smaller sugar is 10% by mass or more based on the total amount of the acidic oil-in-water emulsion seasoning, The content of the disaccharide or less sugar is 14.0 parts by mass or more per 1 part by mass of the acidulant, the thickener contains cold water swelling type tamarind seed gum, and the content of the cold water swelling type tamarind seed gum is 0.05% by mass or more and 1.2% by mass or less based on the total amount of the acidic oil-in-water-type emulsion seasoning; a ratio of a content of xanthan gum in the acidic oil-in-water emulsion seasoning to a total content of the cold water swelling type tamarind seed gum and the xanthan gum is 0.1 or less; The content of the edible oil and fat is more than 40% by mass based on the total amount of the acidic oil-in-water emulsion seasoning, Characterized in that it is for baking, Acidic oil-in-water emulsion seasoning.

3. The content of the enzyme-treated egg yolk is 1.0% by mass or more and 10% by mass or less based on the total amount of the acidic oil-in-water emulsion seasoning, calculated as a raw material.

3. The acidic oil-in-water type emulsion seasoning according to claim 1 or 2.

4. The content of the disaccharide or less sugar is 30% by mass or less based on the total amount of the acidic oil-in-water emulsion seasoning.

3. The acidic oil-in-water type emulsion seasoning according to claim 1 or 2.

5. The content of the disaccharide or less sugar is 60.0 parts by mass or less per 1 part by mass of the acidulant, 3. The acidic oil-in-water type emulsion seasoning according to claim 1 or 2.

6. The acidulant comprises at least one selected from the group consisting of acetic acid, citric acid, and phosphoric acid.

3. The acidic oil-in-water type emulsion seasoning according to claim 1 or 2.

7. The content of the acidulant is 0.1% by mass or more and 1.0% by mass or less based on the total amount of the acidic oil-in-water emulsion seasoning.

3. The acidic oil-in-water type emulsion seasoning according to claim 1 or 2.

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

3. The acidic oil-in-water type emulsion seasoning according to claim 1 or 2.

9. The acidic oil-in-water emulsion seasoning has a viscosity at 25°C of 50 Pa·s or more and 500 Pa·s or less.

3. The acidic oil-in-water type emulsion seasoning according to claim 1 or 2.

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