Acidic oil-in-water emulsified food, packaged food and its manufacturing method

Abstract

To provide an acidic oil-in-water emulsified food product having a refreshing sweetness.SOLUTION: The present invention relates to an acidic oil-in-water emulsified food product comprising a nonvolatile acid, a volatile acid, a trisaccharide or lower sugar and / or a high intensity sweetener, an emulsifying agent, and edible fat and oil, and having a water content of more than 60 mass%, wherein the amount of the nonvolatile acid included is 0.01-1.8 mass%, inclusive, relative to the total amount of the acidic oil-in-water emulsified seasoning, and the mass ratio of the amount of the volatile acid included relative to the amount of the nonvolatile acid included is 0.01-0.60, inclusive.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an acidic oil-in-water emulsified food, particularly to an acidic oil-in-water emulsified food containing at least a non-volatile acid and a volatile acid. The present invention also relates to a packaged food containing the acidic oil-in-water emulsified food and an ingredient, and a method for producing the same. [Background technology]

[0002] Conventionally, acidic oil-in-water emulsified foods such as mayonnaise generally contain a large amount of edible fats and oils and vinegar as the main acidic ingredient. Acidic oil-in-water emulsified foods that contain vinegar (acetic acid) as the main acidic ingredient have a strong sour taste and a fresh flavor, and are popular with consumers.

[0003] For example, Patent Document 1 discloses a method for producing an oil-in-water emulsified food, which uses soy protein as the main emulsifier, vinegar as the main acidic raw material, other aqueous raw materials, and a large amount of edible oils and fats, and is characterized by the addition of a non-volatile organic acid and a nucleic acid-based seasoning in the production of an oil-in-water emulsified food.

[0004] In recent years, from the viewpoint of health consideration, acidic oil-in-water emulsified foods with low edible fat content and low calories have been developed. In addition, due to changes in consumer preferences and the expansion of applications of oil-in-water emulsified foods, there has been a diversification of requirements for the taste of acidic oil-in-water emulsified foods, and sweet-flavored oil-in-water emulsified foods have also been developed. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Special Publication No. 6-16690 Summary of the Invention [Problem to be solved by the invention]

[0006] The present inventors have found that in developing acidic oil-in-water emulsified foods that have a low edible fat content and a high water content, when sweet-tasting acidic oil-in-water emulsified foods are produced by blending trisaccharides or less and / or high-intensity sweeteners, the refreshing sweetness of the acidic oil-in-water emulsified foods is not fully felt.

[0007] The present invention has been made in view of the above problems, and an object of the present invention is to provide an acidic oil-in-water-type emulsified food having a high water content and capable of giving a refreshing sweetness. [Means for solving the problem]

[0008] The present inventors conducted intensive research to solve the above problems, and surprisingly found that in an acidic oil-in-water-type emulsified food that contains a non-volatile acid, a volatile acid, a sugar of trisaccharide or less and / or a high-intensity sweetener, an emulsifier, and an edible fat or oil and has a water content of more than 60% by mass, the above problems can be solved by adjusting the mass ratio of the volatile acid content to the non-volatile acid content. Based on this finding, the present inventors have completed the present invention.

[0009] That is, according to one aspect of the present invention, the following invention is provided. [1] An acidic oil-in-water emulsified food containing a non-volatile acid, a volatile acid, a sugar of three or less sugars and / or a high-intensity sweetener, an emulsifier, and an edible oil and fat, and having a water content of more than 60% by mass, The content of the non-volatile acid is 0.01% by mass or more and 1.8% by mass or less based on the total amount of the acidic oil-in-water emulsion seasoning, The mass ratio of the content of the volatile acid to the content of the non-volatile acid is 0.01 to 0.60. Acidic oil-in-water emulsified food. [2] The non-volatile acid includes at least one selected from the group consisting of phosphoric acid, citric acid, lactic acid, malic acid, gluconic acid, and fumaric acid. [1] An acidic oil-in-water emulsified food product. [3] The content of the volatile acid is 0.001% by mass or more based on the total amount of the acidic oil-in-water emulsified food. An acidic oil-in-water emulsified food according to [1] or [2]. [4] The volatile acid includes acetic acid. [1] - [3] The acidic oil-in-water emulsified food according to any one of the above. [5] The mass ratio of the content of the non-volatile acid to the content of the trisaccharide or lower sugar is 0.001 or more and 0.50 or less. [1] - [4] An acidic oil-in-water emulsified food according to any one of the above. [6] The mass ratio of the content of the non-volatile acid to the content of the high-intensity sweetener is 1 or more and 100 or less, [1] - [5] The acidic oil-in-water emulsified food according to any one of the above. [7] A packaged food comprising the acidic oil-in-water emulsified food according to any one of [1] to [6] and an ingredient, The pH is 3.0 or more and 7.0 or less. Containerized food. [8] A method for producing a containerized food comprising the acidic oil-in-water emulsified food according to any one of [1] to [6] and an ingredient, comprising: The acidic oil-in-water emulsified food, ingredients, and an additional non-volatile acid are mixed together. Manufacturing method for packaged foods. Effect of the Invention

[0010] According to the present invention, it is possible to provide an acidic oil-in-water emulsified food that has a refreshing sweetness. It is also possible to provide a packaged food using the acidic oil-in-water emulsified food and a method for producing the same. Such an acidic oil-in-water emulsified food and packaged food can stimulate the appetite of consumers, and further expansion of the market for acidic oil-in-water emulsified food and packaged food can be expected. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] <Acidic oil-in-water emulsified food> The acidic oil-in-water emulsified food of the present invention contains at least a non-volatile acid, a volatile acid, a sugar of trisaccharide or less and / or a high-intensity sweetener, an emulsifier, and an edible fat or oil, and may further contain a thickener, other ingredients, etc.

[0012] An oil-in-water emulsified food is a food in which fats and oils are dispersed almost uniformly in the aqueous phase as oil droplets, and emulsified into an oil-in-water type. The acidic oil-in-water emulsified food of the present invention is not particularly limited, and examples thereof include mayonnaise-like seasonings, dressings, sauces, and other foods similar thereto, with mayonnaise-like seasonings being preferred. The mayonnaise-like seasoning of the present invention includes a group of similar products that have similar properties (e.g., taste, appearance, main ingredients, etc.) to mayonnaise (water content: 30% by mass or less, edible fats and oils content: 65% by mass or more) as defined by the Food Labeling Standards, but whose ingredient composition does not meet the Food Labeling Standards.

[0013] (Water content of acidic oil-in-water emulsified food) The water content of the oil-in-water emulsified food is more than 60% by mass, with the lower limit being more preferably 62% by mass or more, even more preferably 64% by mass or more, still more preferably 65% ​​by mass or more, and the upper limit being more preferably 85% by mass or less, even more preferably 79% by mass or less, still more preferably 75% by mass or less. In the present invention, even if the water content of the oil-in-water emulsified food is increased to within the above range and the content of edible oils and fats is reduced, a refreshing sweetness can be felt.

[0014] (pH of acidic oil-in-water emulsified food) The pH of the acidic oil-in-water emulsified food is not particularly limited, but is, for example, 1.0 or more and 5.0 or less, with the lower limit being preferably 1.2 or more, more preferably 1.5 or more, and the upper limit being preferably 4.8 or less, more preferably 4.5 or less. If the pH of the acidic oil-in-water emulsified food is within the above range, the microbial growth of the acidic oil-in-water emulsified food can be controlled to improve the shelf life, while the flavor balance of the acidic oil-in-water emulsified food can be improved. In the present invention, the pH of the acidic oil-in-water emulsified food can be adjusted to the above-mentioned suitable numerical range by adjusting the type and amount of the non-volatile acid and the volatile acid. The pH value of the acidic oil-in-water emulsified food 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.

[0015] (Non-volatile acids) The non-volatile acid is not particularly limited, and a conventionally known non-volatile acid for food can be used. As the non-volatile acid, for example, at least one selected from the group consisting of phosphoric acid, citric acid, lactic acid, malic acid, gluconic acid, fumaric acid, and succinic acid is preferably used. By adding these non-volatile acids, the microbial growth of the acidic oil-in-water emulsified food can be controlled to improve the preservation, while the refreshing sweetness of the acidic oil-in-water emulsified food can be felt.

[0016] The content of non-volatile acid is 0.01% by mass or more and 1.8% by mass or less based on the total amount of the acidic oil-in-water emulsified food, the lower limit is more preferably 0.02% by mass or more, even more preferably 0.05% by mass or more, even more preferably 0.08% by mass or more, and the upper limit is more preferably 1.5% by mass or less, even more preferably 1.2% by mass or less, even more preferably 1.0% by mass or less, and particularly preferably 0.8% by mass or less. If the content of non-volatile acid is within the above range, the microbial growth of the acidic oil-in-water emulsified food can be controlled to further improve the shelf life, while the refreshing sweetness of the acidic oil-in-water emulsified food can be felt.

[0017] (Volatile Acids) The volatile acid is not particularly limited, and any known volatile acid for food can be used. Examples of the volatile acid include organic acids such as acetic acid and propionic acid, and inorganic acids such as hydrochloric acid, chloric acid, and nitric acid. Among these, it is preferable to use acetic acid.

[0018] The content of the volatile acid is preferably 0.001% by mass or more, more preferably 0.002% by mass or more, even more preferably 0.004% by mass or more, and the upper limit is preferably 0.10% by mass or less, more preferably 0.08% by mass or less, even more preferably 0.06% by mass or less, based on the total amount of the acidic oil-in-water emulsified food. If the content of the volatile acid is within the above range, the microbial growth of the acidic oil-in-water emulsified food can be controlled to improve the shelf life, while the refreshing sweetness of the acidic oil-in-water emulsified food can be felt. The mass ratio of the volatile acid content to the nonvolatile acid content is 0.01 or more and 0.60 or less, the lower limit is preferably 0.015 or more, more preferably 0.02 or more, even more preferably 0.03 or more, even more preferably 0.05 or more, and the upper limit is preferably 0.55 or less, more preferably 0.50 or less, even more preferably 0.45 or less, and even more preferably 0.40 or less. If the mass ratio of the volatile acid content to the nonvolatile acid content is within the above range, the acidic oil-in-water emulsified food can be tasted with a refreshing sweetness while controlling the microbial growth of the acidic oil-in-water emulsified food to improve the shelf life.

[0019] (sugars of three or less) The sugars of trisaccharides or less are not particularly limited, and any conventionally known food-grade sugars of trisaccharides or less can be used. Examples of sugars of trisaccharides or less include sucrose, fructose, glucose, lactose, maltose, and trehalose. Among these, it is preferable to use at least one selected from the group consisting of sucrose, fructose, and glucose.

[0020] The content of trisaccharides or less sugars is preferably 1% by mass or more and 30% by mass or less, with the lower limit being more preferably 3% by mass or more, and even more preferably 5% by mass or more, and the upper limit being more preferably 25% by mass or less, and even more preferably 20% by mass or less, and even more preferably 16% by mass or less, based on the total amount of the acidic oil-in-water-type emulsified food. If the content of trisaccharides or less sugars is within the above range, the acidic oil-in-water-type emulsified food can have a refreshing sweetness while the microbial growth of the acidic oil-in-water-type emulsified food is controlled to improve the shelf life. The mass ratio of the non-volatile acid content to the trisaccharide or smaller sugar content is preferably 0.001 or more and 0.50 or less, with the lower limit being more preferably 0.002 or more, even more preferably 0.005 or more, even more preferably 0.01 or more, and the upper limit being more preferably 0.40 or less, even more preferably 0.30 or less. If the mass ratio of the non-volatile acid content to the trisaccharide or smaller sugar content is within the above range, the acidic oil-in-water-type emulsified food can be tasted with a refreshing sweetness while microbial growth in the acidic oil-in-water-type emulsified food is controlled to improve the shelf life.

[0021] (High-intensity sweetener) The high-intensity sweetener is not particularly limited and may be any known high-intensity sweetener for food use. As the high-intensity sweetener, for example, at least one selected from the group consisting of sucralose and stevia is preferably used.

[0022] The content of the high-intensity sweetener is preferably 0.001% by mass or more and 0.5% by mass or less, with the lower limit being more preferably 0.002% by mass or more, even more preferably 0.005% by mass or more, even more preferably 0.01% by mass or more, and the upper limit being more preferably 0.4% by mass or less, even more preferably 0.3% by mass or less, and even more preferably 0.2% by mass or less, based on the total amount of the acidic oil-in-water emulsified food. If the content of the high-intensity sweetener is within the above range, the microbial growth of the acidic oil-in-water emulsified food can be controlled to improve the shelf life, while the refreshing sweetness of the acidic oil-in-water emulsified food can be felt. The mass ratio of the nonvolatile acid content to the high-intensity sweetener content is preferably 1 or more and 100 or less, with the lower limit being more preferably 2 or more, even more preferably 3 or more, still more preferably 4 or more, and the upper limit being more preferably 80 or less, even more preferably 60 or less, still more preferably 50 or less, and particularly preferably 35 or less. When the mass ratio of the nonvolatile acid content to the high-intensity sweetener content is within the above range, the acidic oil-in-water-type emulsified food can have a refreshing sweetness while controlling microbial growth in the acidic oil-in-water-type emulsified food to improve the shelf life.

[0023] (emulsifier) The emulsifier is not particularly limited, and a conventionally known food emulsifier can be used. As the emulsifier, egg yolk is preferably used. Examples of the egg yolk include raw egg yolk and raw egg yolk that has been subjected to one or more treatments such as sterilization, freezing, drying such as spray drying or freeze drying, enzyme treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or protease, decholesterolization such as supercritical carbon dioxide treatment, and mixing with salt or sugars.

[0024] As the emulsifier, in addition to egg yolk, phospholipids, lysophospholipids, sucrose fatty acid esters, polyglycerin fatty acid esters, glycerin fatty acid esters, propylene glycol fatty acid esters, glycerin fatty acid esters, sorbitan fatty acid esters, emulsifying starch, etc. These emulsifiers may be used alone or in combination of two or more.

[0025] The content of the emulsifier is preferably 0.1% by mass or more and 10% 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 0.5% by mass or more, and the upper limit being more preferably 10% by mass or less, even more preferably 7% by mass or less, and still more preferably 5% by mass or less, based on the total amount of the acidic oil-in-water emulsified food. If the content of the emulsifier is within the above range, the acidic oil-in-water emulsified food can easily maintain an emulsified state.

[0026] (Thickener) The thickener is not particularly limited, and any conventionally known food thickener can be used. As the thickener, processed starch and / or gums can be used. These thickeners may be used alone or in combination of two or more.

[0027] (modified starch) The raw starch of the processed starch is not particularly limited, but examples thereof 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. Examples of chemical treatments include crosslinking treatment, esterification treatment, etherification treatment, and oxidation treatment, and crosslinking treatments such as hydroxypropyl phosphate crosslinking, acetylated adipic acid crosslinking, and phosphate crosslinking are preferred. Examples of physical treatments include gelatinization treatment and moist heat treatment. Examples of suitable processed starches include acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, octenyl succinate starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropyl phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch, phosphorylated starch, and phosphate crosslinked starch.

[0028] The content of the processed starch is preferably 0.5% by mass or more and 15% by mass or less, with the lower limit being more preferably 1.0% by mass or more, even more preferably 2.0% by mass or more, still more preferably 3.0% by mass or more, and the upper limit being more preferably 12% by mass or less, more preferably 10% by mass or less, and still more preferably 8.0% by mass or less, based on the total amount of the acidic oil-in-water emulsified food. If the content of the processed starch is within the above range, the acidic oil-in-water emulsified food will be more likely to maintain an emulsified state.

[0029] (Chewing gum) Examples of gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic.

[0030] The gum content is preferably 0.1% by mass or more and 5.0% 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 0.5% by mass or more, and the upper limit being more preferably 3.0% by mass or less, more preferably 2.0% by mass or less, and still more preferably 1.0% by mass or less, based on the total amount of the acidic oil-in-water emulsified food. If the gum content is within the above range, the acidic oil-in-water emulsified food can easily maintain an emulsified state.

[0031] (edible fats and oils) The edible fats and oils used in the acidic oil-in-water emulsified food are not particularly limited and may be any known edible fats and oils. 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, grapeseed oil, peanut oil, almond oil, and avocado oil, fish oil, beef tallow, lard, chicken fat, or fats and oils obtained by chemical or enzymatic treatment such as MCT (medium chain 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.

[0032] From the viewpoint of health considerations, the content of edible oils and fats is, for example, 5.0 mass% or more and less than 40 mass% based on the total amount of the acidic oil-in-water emulsified food, with the lower limit being preferably 8.0 mass% or more, more preferably 10 mass% or more, and the upper limit being preferably 35 mass% or less, more preferably 30 mass% or less, and even more preferably 25 mass% or less.

[0033] (Other ingredients) In addition to the above-mentioned ingredients, the acidic oil-in-water emulsified food may contain various ingredients that are normally used in acidic oil-in-water emulsified foods, appropriately selected within the scope of not impairing the effects of the present invention. Examples of such ingredients include seasonings such as soy sauce, mirin, salt, sesame, sodium glutamate, and bouillon, spices such as mustard powder and pepper, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents.

[0034] <Production method of acidic oil-in-water emulsified food> An example of a method for producing the acidic oil-in-water emulsified food of the present invention will be described. For example, first, other aqueous phase ingredients such as clean water, non-volatile acid, volatile acid, trisaccharide or less sugar and / or high-intensity sweetener, emulsifier, thickener, and seasoning are mixed to prepare an aqueous phase. Next, edible oils and fats, which are the oil phase ingredients, are poured into the aqueous phase prepared above to roughly emulsify, and then homogenized using a processor with excellent shearing force to obtain an acidic oil-in-water emulsified food in which the oil phase is emulsified and dispersed in the aqueous phase.

[0035] The acidic oil-in-water emulsified food of the present invention can be produced using equipment used in the production of ordinary acidic oil-in-water emulsified foods. 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.

[0036] <Packaged foods> The container-packed food of the present invention comprises the above-mentioned acidic oil-in-water-type emulsified food and ingredients. The acidic oil-in-water-type emulsified food is as described above.

[0037] (Ingredients) As ingredients, either vegetable ingredients or animal ingredients can be used. Examples of vegetable ingredients include radish, carrot, burdock, bamboo shoots, cabbage, Chinese cabbage, celery, asparagus, spinach, Japanese mustard spinach, bok choy, tomatoes, and other vegetables, potatoes, sweet potatoes, taro, and other tubers, soybeans, red beans, broad beans, peas, and other beans, rice, wheat, barnyard millet, and other grains, apples, peaches, pineapples, and other fruits, shiitake mushrooms, shimeji mushrooms, enoki mushrooms, nameko mushrooms, and matsutake mushrooms, and seaweeds such as wakame, kombu, and hijiki seaweed. Examples of animal ingredients include beef, pork, chicken, mutton, horse, venison, wild boar, goat, rabbit, whale, and their organs; fish such as horse mackerel, sweetfish, sardines, bonito, salmon, mackerel, and tuna; shellfish such as abalone, oysters, scallops, and clams; and seafood such as shrimp, crab, squid, octopus, and sea cucumber. In addition, egg products such as boiled eggs, omelets, and omelets; paste products such as kamaboko, meat products such as ham and sausage; and processed foods such as noodles and pickles. As long as they are edible food manufacturing raw materials or ingredients, they are not limited to these. These ingredients may be used alone or in combination of two or more types. Among these ingredients, it is preferable to use vegetable ingredients whose physical properties such as hardness are not easily changed by high-pressure treatment.

[0038] These ingredients may be used raw, or may be heated or cooked by boiling, stewing, baking, steaming, frying, etc. These ingredients may also be frozen or frozen-thawed. Furthermore, the shape of these ingredients may be any shape, such as a block or a bite-sized piece, and the size of the ingredients may be selected appropriately.

[0039] Examples of packaged foods include salads, sauces, seasonings, soups, stews, etc.

[0040] (pH of packaged foods) The pH of the packaged food is 3.0 or more and 7.0 or less, the lower limit is preferably 3.2 or more, more preferably 3.5 or more, and the upper limit is preferably 6.5 or less, more preferably 6.0 or less. If the pH of the packaged food is within the above range, the microbial growth of the acidic oil-in-water emulsified food can be controlled to improve the shelf life, while the flavor balance of the packaged food can be improved. The pH value of the packaged food is a value measured using a pH meter (tabletop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atmosphere and a product temperature of 20°C.

[0041] <Production method of packaged food> The method for producing the packaged food of the present invention includes a step of mixing an acidic oil-in-water emulsified food, an ingredient, and an additional non-volatile acid. The additional non-volatile acid is as described above. By mixing the additional non-volatile acid, the pH of the packaged food can be adjusted to the above-mentioned numerical range.

[0042] The method for producing a container-packed food of the present invention further comprises a step of packing the mixed food into a container. The method for packing the food into a container is not particularly limited, and can be a conventionally known method. EXAMPLES

[0043] 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.

[0044] <Production example of acidic oil-in-water emulsified food> [Example 1] An acidic oil-in-water emulsified food was produced according to the blending ratios shown in Table 1. Specifically, first, fresh water, non-volatile acid (phosphoric acid: concentration 75%), volatile acid (brewed vinegar: acetic acid content 14%), trisaccharide or less sugars (fructose, glucose), high-intensity sweetener (sucralose), xanthan gum, processed starch (derived from corn), dextrin, sodium glutamate, salt, enzyme-treated egg yolk, and egg white were mixed uniformly to prepare an aqueous phase. Then, edible fats and oils (soybean oil) were added to the prepared aqueous phase, and emulsification was performed to prepare an acidic oil-in-water emulsified food.

[0045] [Example 2] An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of phosphoric acid added was changed to 0.13 mass %.

[0046] [Example 3] An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of phosphoric acid added was changed to 0.40 mass %.

[0047] [Example 4] An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of fresh water was changed to 64 mass % and the amount of phosphoric acid added was changed to 1.33 mass %.

[0048] [Example 5] An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of fresh water was changed to 64 mass % and the amount of phosphoric acid added was changed to 0.93 mass %.

[0049] [Example 6] An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of phosphoric acid added was changed to 0.07% by mass, the amount of lactic acid added to 0.05% by mass, and the amount of brewed vinegar added to 0.40% by mass.

[0050] [Example 7] An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that no phosphoric acid was added, the amount of citric acid added was 0.135% by mass, the amount of malic acid added was 0.135% by mass, and the amount of brewed vinegar added was 0.14% by mass.

[0051] [Example 8] An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that no phosphoric acid was added, the amount of gluconic acid added was changed to 0.10% by mass, the amount of fumaric acid added was changed to 0.10% by mass, and the amount of brewed vinegar added was changed to 0.10% by mass.

[0052] [Example 9] An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of fresh water was changed to 79% by mass, the amount of phosphoric acid added was changed to 0.13% by mass, fructose and glucose were not added, the amount of sucralose added was changed to 0.01% by mass, and the amount of edible oil added was changed to 10% by mass.

[0053] [Example 10] An acidic oil-in-water emulsified food was prepared in the same manner as in Example 2, except that the amount of fresh water was changed to 61% by mass, the amount of fructose added was changed to 7.0% by mass, the amount of glucose added was changed to 6.5% by mass, and no sucralose was added.

[0054] [Example 11] An acidic oil-in-water emulsified food was prepared in the same manner as in Example 2, except that the amount of fresh water was changed to 60% by mass, the amount of sucrose added was 14% by mass, fructose, glucose, and sucralose were not added, and the amount of stevia added was 0.01% by mass.

[0055] [Example 12] An acidic oil-in-water emulsified food was prepared in the same manner as in Example 3, except that the amount of brewed vinegar added was changed to 0.03 mass %.

[0056] [Comparative Example 1] An acidic oil-in-water emulsified food was prepared in the same manner as in Example 1, except that the amount of fresh water was changed to 62 mass % and the amount of phosphoric acid added was changed to 2.67 mass %.

[0057] [Comparative Example 2] An acidic oil-in-water emulsified food was prepared in the same manner as in Example 7, except that the amount of fresh water was changed to 62% by mass, the amount of citric acid was changed to 0.3% by mass, the amount of malic acid was changed to 0.3% by mass, and the amount of brewed vinegar added was changed to 2.86% by mass.

[0058] (pH measurement) For the acidic oil-in-water emulsified foods of Examples 1 to 12 and Comparative Examples 1 and 2 obtained above, the pH was measured at 1 atmospheric pressure and a product temperature of 20° C. using a pH meter (tabletop pH meter F-72 manufactured by Horiba, Ltd.).

[0059] (Flavor evaluation) The flavor (refreshing sweetness) of the acidic oil-in-water emulsified foods of Examples 1 to 12 and Comparative Examples 1 and 2 obtained above was evaluated by a number of trained panels using the following four-level evaluation criteria. The average scores of each panel are shown as the evaluation score in Table 2. An evaluation score of 2.0 or more can be said to be a good result. [Evaluation Criteria] 4 points: The refreshing sweetness was very noticeable and the product was very good. 3 points: The product had a refreshing sweetness and was well-received. 2 points: There was a slight refreshing sweetness, and the product was somewhat favorable. 1 point: The refreshing sweetness was not noticeable and the product was not desirable.

[0060] All of the acidic oil-in-water emulsified foods of Examples 1 to 12 had a refreshing sweetness and were suitable as commercial products. The pH of the acidic water-emulsified seasonings of Examples 1 to 12 was in the range of 1.5 to 4.5. The acidic oil-in-water emulsified food of Comparative Example 1 had a large amount of phosphoric acid added, so it did not taste refreshingly sweet, and was unsuitable as a commercial product.The acidic oil-in-water emulsified food of Comparative Example 2 had a high ratio of the volatile acid content to the non-volatile acid content, so it did not taste refreshingly sweet, and was unsuitable as a commercial product.

[0061] [Table 1]

[0062] [Table 2]

[0063] <Production example of packaged food (salad)> The acidic oil-in-water emulsified food obtained in the above examples, ingredients, additional non-volatile acid, and additional volatile acid were mixed so as to obtain the following blending ratio of the acidic liquid seasoning, and then the mixture was filled into a container and sealed. The mixture was then subjected to heat sterilization to obtain a packaged food (salad).

[0064] Next, the pH of the salad was measured and the flavor was evaluated in the same manner as in <Production Example of Acidic Oil-in-Water-Type Emulsified Food>. The measurement results and evaluation results are shown in Table 3.

[0065] [Table 3]

Claims

1. An acidic oil-in-water emulsified food comprising a non-volatile acid, a volatile acid, a sugar having a trisaccharide or less and / or a high-intensity sweetener, an emulsifier, and an edible oil and fat, and having a water content of 62% by mass or more, the non-volatile acid comprises phosphoric acid; The content of the non-volatile acid is 0.01% by mass or more and 1.8% by mass or less based on the total amount of the acidic oil-in-water emulsified food, The content of the volatile acid is 0.001% by mass or more and 0.10% by mass or less based on the total amount of the acidic oil-in-water emulsified food, a mass ratio of the content of the volatile acid to the content of the non-volatile acid is 0.01 or more and 0.60 or less; In the case where the sugar having a trisaccharide or less is contained, the content of the sugar having a trisaccharide or less is 1% by mass or more and 30% by mass or less based on the total amount of the acidic oil-in-water emulsified food; In the case where the high-intensity sweetener is contained, the content of the high-intensity sweetener is 0.001% by mass or more and 0.5% by mass or less based on the total amount of the acidic oil-in-water emulsified food. Acidic oil-in-water emulsified food.

2. The non-volatile acid further includes at least one selected from the group consisting of citric acid, lactic acid, malic acid, gluconic acid, and fumaric acid. The acidic oil-in-water emulsified food according to claim 1 .

3. The volatile acid includes acetic acid. The acidic oil-in-water emulsified food according to claim 1 .

4. The mass ratio of the content of the non-volatile acid to the content of the trisaccharide or lower sugar is 0.001 or more and 0.50 or less. The acidic oil-in-water emulsified food according to claim 1 .

5. The mass ratio of the content of the non-volatile acid to the content of the high-intensity sweetener is 1 or more and 100 or less. The acidic oil-in-water emulsified food according to claim 1 .

6. A container-packed food comprising the acidic oil-in-water emulsified food according to any one of claims 1 to 5 and an ingredient, The pH is 3.0 or more and 7.0 or less. Containerized food.

7. A method for producing a packaged food comprising the acidic oil-in-water emulsified food according to any one of claims 1 to 5 and an ingredient, The acidic oil-in-water emulsified food, ingredients, and an additional non-volatile acid are mixed together. Manufacturing method for packaged foods.

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