Acidic emulsified liquid seasoning

Abstract

To provide an acidic emulsified liquid seasoning which is low in calories, maintains an emulsified state, and gives a rich sesame flavor and a fragrant sesame taste. The present invention provides an acidic emulsified liquid seasoning having a calorie content of 200 kcal / 100 g or less and containing sesame, edible oil and fat, egg yolk, acetic acid, and a high-intensity sweetener, The sesame includes sesame grinding and sesame paste, The sesame content is 1.0% by mass or more and 15% by mass or less based on the total amount of the acidic emulsified liquid seasoning, calculated on a dry matter basis; The total content of the ground sesame and the sesame paste is 0.5% by mass or more based on the total amount of the acidic emulsified liquid seasoning, calculated on a dry matter basis; The content of the edible oil and fat is 3.0% by mass or more and 20% by mass or less based on the total amount of the acidic emulsified liquid seasoning, The content of the egg yolk is 0.010 parts by mass or more and 0.10 parts by mass or less per part by mass of the edible oil or fat, in terms of raw material; When the amount of the aqueous phase is the amount obtained by subtracting the content of the edible oil or fat from the total amount of the acidic emulsified liquid seasoning, the content of the acetic acid is 0.30 parts by mass or more and 0.85 parts by mass or less per 100 parts by mass of the aqueous phase.

Description

[Technical field]

[0001] The present invention relates to an acidic emulsified liquid seasoning, and more particularly to a low-calorie sesame-containing acidic emulsified liquid seasoning. [Background technology]

[0002] In the past, sesame-containing acidic emulsified liquid seasonings have been widely used, and consumer needs have become more diverse. For example, Patent Document 1 proposes an oil-in-water emulsified sesame paste-containing food that contains 20 to 45% by weight of sesame paste, 75% or more by weight of which are sesame particles with a particle size of 100 microns or less, as a food containing oil-in-water emulsified sesame paste that is easy to dissolve in various seasonings and easy to use. The oil-in-water emulsified sesame paste-containing food described in Patent Document 1 is popular for its strong sesame paste flavor, but calorie reduction has not been fully considered.

[0003] In recent years, there has been a demand for low-calorie sesame-containing acidic emulsified liquid seasonings due to health concerns, but the calorie content of typical sesame-containing acidic emulsified liquid seasonings is 300 kcal / 100 g or more, and there is a demand for calorie reduction.

[0004] Currently, low-calorie liquid seasonings on the market include, for example, liquid seasonings that achieve extremely low calorie levels without blending edible oils and fats (so-called non-oil liquid seasonings). However, non-oil liquid seasonings do not substantially contain oil and do not have an emulsified phase, so they inevitably have a clean taste. On the other hand, sesame-containing acidic emulsified liquid seasonings are characterized by a unique rich taste due to the emulsified state that is originally combined with the flavor of sesame, and are popular, so they are not suitable for non-oil liquid seasonings. Therefore, for low-calorie sesame-containing acidic emulsified liquid seasonings, unlike non-oil liquid seasonings, it was necessary to reduce the calories while having an emulsified phase.

[0005] For example, Patent Document 2 proposes a non-oil or low-oil sesame-containing acidic food that contains less than 15% by mass of oil, salt, and sesame, contains 0.5% to 50% by mass of casein, and contains lecithin. In particular, the examples of Patent Document 2 disclose a sesame-containing acidic food that contains 2% by mass of sesame paste, but does not contain ground sesame, and the sesame flavor is insufficient. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 11-290036 [Patent Document 2] JP 2011-177030 A Summary of the Invention [Problem to be solved by the invention]

[0007] In developing a low-calorie sesame-containing acidic emulsified liquid seasoning, the inventors attempted to reduce the calorie content by reducing the content of raw materials, but found that the emulsified state became unstable. On the other hand, the inventors were able to maintain the emulsified state by adjusting the content of edible oils and fats, but found that the rich, full-bodied taste of sesame flavor became difficult to sense. Therefore, the object of the present invention is to provide an acidic emulsified liquid seasoning that is low in calorie, maintains the emulsified state, and allows the user to sense the rich, full-bodied taste of sesame flavor and the fragrant aroma of sesame. [Means for solving the problem]

[0008] The present inventors conducted intensive research to solve the above problems and surprisingly discovered that by blending specific ingredients, it is possible to obtain an acidic emulsified liquid seasoning that is low in calories, maintains an emulsified state, and has a rich sesame flavor and a fragrant sesame flavor. Based on this discovery, the present inventors have completed the present invention.

[0009] That is, according to the present invention, the following inventions are provided. [1] An acidic emulsified liquid seasoning having a calorie content of 200 kcal / 100 g or less and containing sesame, edible oil and fat, egg yolk, acetic acid, and a high-intensity sweetener; The sesame includes sesame grinding and sesame paste, The sesame content is 1.0% by mass or more and 15% by mass or less based on the total amount of the acidic emulsified liquid seasoning, calculated on a dry matter basis; The total content of the ground sesame and the sesame paste is 0.5% by mass or more based on the total amount of the acidic emulsified liquid seasoning, calculated on a dry matter basis; The content of the edible oil and fat is 3.0% by mass or more and 20% by mass or less based on the total amount of the acidic emulsified liquid seasoning, The content of the egg yolk is 0.010 parts by mass or more and 0.10 parts by mass or less per part by mass of the edible oil or fat, in terms of raw material; An acidic emulsified liquid seasoning, characterized in that, when the amount of the aqueous phase is the amount obtained by subtracting the content of the edible oil or fat from the total amount of the acidic emulsified liquid seasoning, the content of the acetic acid is 0.30 parts by mass or more and 0.85 parts by mass or less per 100 parts by mass of the aqueous phase. [2] The content of the sesame paste is 5 parts by mass or more and 50 parts by mass or less per 100 parts by mass of the total of the sesame grinding and the sesame paste, calculated on a dry basis. [1] An acidic emulsified liquid seasoning. [3] The sesame content is 3.0% by mass or more and 13% by mass or less, based on the total amount of the acidic emulsified liquid seasoning, in terms of dry matter. An acidic emulsified liquid seasoning according to [1] or [2]. [4] The content of the edible oil and fat is 4.0% by mass or more and 15% by mass or less based on the total amount of the acidic emulsified liquid seasoning, The acidic emulsified liquid seasoning according to any one of [1] to [3]. [5] The method further comprising the steps of: The acidic emulsified liquid seasoning according to any one of [1] to [4]. [6] The ratio of the content of the caramel sauce to the content of the sesame paste is 0.01 or more and 0.50 or less. [5] An acidic emulsified liquid seasoning. [7] The method according to claim 1, wherein the high-intensity sweetener is at least one selected from the group consisting of stevia, sucralose, aspartame, advantame, neotame, and acesulfame potassium. The acidic emulsified liquid seasoning according to any one of [1] to [6]. [8] The content of the high-intensity sweetener is 0.001% by mass or more and 0.1% by mass or less based on the total amount of the acidic emulsified liquid seasoning. The acidic emulsified liquid seasoning according to any one of [1] to [7]. [9] The acidic emulsified liquid seasoning has a pH of 3.5 or more and 5.0 or less. The acidic emulsified liquid seasoning according to any one of [1] to [8].

[10] The viscosity of the acidic emulsified liquid seasoning at 20°C is 500 mPa·s or more and 5500 mPa·s or less. The acidic emulsified liquid seasoning according to any one of [1] to [9]. Effect of the Invention

[0010] According to the present invention, it is possible to provide an acidic emulsified liquid seasoning that is low in calories, maintains an emulsified state, and has a rich sesame flavor and a fragrant sesame flavor. Such an acidic emulsified liquid seasoning can stimulate the appetite of consumers, and further expansion of the market for acidic emulsified liquid seasonings is expected. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] <Acidic emulsified liquid seasoning> The acidic emulsified liquid seasoning of the present invention contains at least sesame, edible oil and fat, egg yolk, acetic acid, and a high-intensity sweetener. The acidic emulsified liquid seasoning may further contain other ingredients such as a saccharide-based sweetener, caramel sauce, a thickener, water, and a seasoning.

[0012] Examples of acidic emulsified liquid seasonings include dressings, sauces, sauces, and other foods similar thereto. Among these, dressings are preferred.

[0013] (Calories in acidic emulsified liquid seasonings) The calorie content of the acidic emulsified liquid seasoning is 200 kcal / 100g or less. The upper limit of the calorie content is preferably 195 kcal / 100g or less, more preferably 190 kcal / 100g or less, and the lower limit may be 50 kcal / 100g or more, 100 kcal / 100g or more, or 150 kcal / 100g or more. The calorie content is based on 100g of the acidic emulsified liquid seasoning.

[0014] (pH of acidic emulsified liquid seasoning) The pH of the acidic emulsified liquid seasoning is preferably 3.5 or more and 5.0 or less. The lower limit of the pH is more preferably 3.6 or more, even more preferably 3.7 or more, even more preferably 3.8 or more, and most preferably 3.9 or more, and the upper limit is more preferably 4.9 or less, even more preferably 4.8 or less, even more preferably 4.7 or less, and most preferably 4.6 or less. If the pH of the acidic emulsified liquid seasoning is within the above-mentioned numerical range, the microbial growth of the acidic emulsified liquid seasoning can be controlled to improve the shelf life, while the flavor balance of the acidic emulsified liquid seasoning can be improved. In the present invention, the pH of the acidic emulsified liquid seasoning can be adjusted to the above-mentioned preferable numerical range by adjusting the blending amount of acetic acid. The pH value of the acidic emulsified liquid seasoning is a value measured using a pH measuring device (tabletop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atmosphere and product temperature of 20°C.

[0015] (Viscosity of acidic emulsified liquid seasoning) The viscosity of the acidic emulsified liquid seasoning at 20°C is preferably 500 mPa·s or more and 5500 mPa·s or less. The lower limit of the viscosity is more preferably 700 mPa·s or more, even more preferably 1000 mPa·s or more, even more preferably 1200 mPa·s or more, and most preferably 1400 mPa·s or more, and the upper limit is more preferably 5000 mPa·s or less, even more preferably 4800 mPa·s or less, even more preferably 4500 Pa·sm or less, and most preferably 4200 mPa·s or less. The viscosity of the acidic emulsified liquid seasoning is a value calculated using a BH type viscometer at a product temperature of 20°C and a rotation speed of 10 rpm, using rotor No. 3, and based on the reading when the rotor has made five rotations after the start of measurement.

[0016] (Water content of acidic emulsified liquid seasoning) The water content of the acidic emulsified liquid seasoning is not particularly limited and can be appropriately adjusted according to the blending amount of each component. The lower limit of the water content of the acidic emulsified liquid seasoning is preferably 35% by mass or more, more preferably 40% by mass or more, even more preferably 45% by mass or more, even more preferably 50% by mass or more, and most preferably 55% by mass or more, and the upper limit is preferably 95% by mass or less, more preferably 90% by mass or less, and even more preferably 85% by mass or less.

[0017] (Content of aqueous phase of acidic emulsified liquid seasoning) The content of the aqueous phase of the acidic emulsified liquid seasoning is not particularly limited, and can be adjusted appropriately according to the blending amount of each component. The lower limit of the content of the aqueous phase of the acidic emulsified liquid seasoning is preferably 75% by mass or more, more preferably 80% by mass or more, even more preferably 85% by mass or more, and even more preferably 90% by mass or more, and the upper limit is preferably 98% by mass or less, more preferably 97% by mass or less, and even more preferably 95% by mass or less. In the present invention, the content of the aqueous phase of the acidic emulsified liquid seasoning is the amount obtained by subtracting the content of the edible oil and fat described below from the total amount of the acidic emulsified liquid seasoning.

[0018] (sesame) The acidic emulsified liquid seasoning includes ground sesame (ground sesame) and may further include unground sesame (sesame kernels). There is no particular limitation on the method of grinding sesame, and grinding can be performed in the usual manner using a stone mill, colloid mill, commit roll, food cutter, milder, roll grinder, or the like. There is no particular limitation on the shape or size of the ground plant material, and it may be of any shape or size that is generally easy to incorporate into liquid seasonings. In the present invention, both ground sesame and paste sesame are used as the ground sesame. Ground sesame is sesame that has been roughly ground to a size of 0.3 mm or more. Sesame paste is made by grinding sesame seeds until they become a uniform paste, the size of which is less than 0.3 mm. These ground sesame products (ground sesame and sesame paste) can impart the freshly ground aroma and rich flavor peculiar to sesame that only emerge when sesame seeds are ground or crushed, and when combined with the rich flavor due to the emulsified state of the oil and fat, they can impart a unique rich feeling. Therefore, in the present invention, the acidic emulsified liquid seasoning contains both ground sesame and sesame paste, which are ground sesame products, so that the rich sesame flavor and fragrant sesame flavor can be felt.

[0019] The content of sesame is 1.0% by mass or more and 15% by mass or less, based on the total amount of the acidic emulsified liquid seasoning, calculated on a dry basis. The lower limit of the content of the ground sesame is preferably 3.0% by mass or more, more preferably 4.0% by mass or more, and even more preferably 5.0% by mass or more, and the upper limit is preferably 13% by mass or less, more preferably 11% by mass or less, and even more preferably 10% by mass or less. If the content of the ground sesame is within the above range, the rich sesame flavor and fragrant sesame flavor can be felt. Note that the amount of sesame calculated on a dry basis is the amount of sesame when the water content is excluded (moisture content is zero) if the sesame has absorbed water.

[0020] The total content of ground sesame and sesame paste is 0.5% by mass or more, calculated on a dry basis, based on the total amount of the acidic emulsified liquid seasoning. The lower limit of the total content of ground sesame and sesame paste is preferably 1.0% by mass or more, more preferably 2.0% by mass or more, and even more preferably 3.0% by mass or more, and the upper limit is preferably 15% by mass or less, more preferably 12% by mass or less, and even more preferably 10% by mass or less.

[0021] The content of the sesame paste is preferably 5 parts by mass or more and 50 parts by mass or less, based on 100 parts by mass of the total of the ground sesame seeds and the sesame paste, calculated on a dry basis, with the upper limit being preferably 45 parts by mass or less, more preferably 40 parts by mass or less, and even more preferably 35 parts by mass or less. If the content of the sesame paste is within the above range, it becomes easy to impart a rich sesame flavor and a fragrant sesame flavor.

[0022] The content of the sesame kernels, calculated on a dry basis, is preferably 0.5% by mass or more, more preferably 1.0% by mass or more, and even more preferably 1.5% by mass or more, and the upper limit is preferably 10% by mass or less, more preferably 8.0% by mass or less, and even more preferably 6.0% by mass or less, based on the total amount of the acidic emulsified liquid seasoning. If the content of the sesame kernels is within the above range, it becomes easy to impart a rich sesame flavor and a fragrant sesame flavor.

[0023] (edible fats and oils) The edible oils and fats are not particularly limited, and conventionally known edible oils and oil-soluble flavors can be used. Examples of edible oils include vegetable oils and fats such as soybean oil, rapeseed 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, and oils and fats 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 soybean oil, rapeseed oil, corn oil, palm oil, or a mixture thereof.

[0024] The oil-soluble flavoring refers to a flavor component refined from a natural product or an artificially synthesized flavoring. Examples of the oil-soluble flavoring include sesame flavoring, vegetable flavoring, citrus flavoring (lemon, grapefruit, yuzu, orange, etc.), fruit flavoring (banana, strawberry, apple, pineapple, etc.), milk flavoring (yogurt, butter, milk, etc.), mint flavoring, vanilla flavoring, nut flavoring, etc. These oil-soluble flavorings may be used alone or in combination of two or more.

[0025] The content of edible oils and fats (total content of edible oils and oil-soluble flavorings) is 3.0% by mass or more and 20% by mass or less based on the total amount of the acidic emulsified liquid seasoning. The lower limit of the content of edible oils and fats is preferably 4.0% by mass or more, more preferably 4.5% by mass or more, and even more preferably 5.0% by mass or more, and the upper limit is preferably 15% by mass or less, more preferably 12% by mass or less, and even more preferably 10% by mass or less. If the content of edible oils and fats is within the above numerical range, it is possible to impart a unique rich feeling due to the emulsified state combined with the flavor of sesame while maintaining an emulsified state while being low in calories.

[0026] (egg yolk) The egg yolk is not particularly limited as long as it is an egg yolk that is generally used as an emulsifying agent. Examples of egg yolk include raw egg yolk obtained by cracking a chicken egg and separating it from the egg white, and raw egg yolk that has been subjected to one or more types of 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, cholesterol removal treatment such as supercritical carbon dioxide treatment, and mixing treatment with salt or sugars. These egg yolks may be used alone or in combination of two or more types.

[0027] The content of egg yolk, calculated as raw (egg yolk), is 0.010 to 0.10 parts by mass per part by mass of edible oil or fat, with the lower limit being preferably 0.015 parts by mass or more, more preferably 0.020 parts by mass or more, and even more preferably 0.025 parts by mass or more, and the upper limit being preferably 0.090 parts by mass or less, more preferably 0.080 parts by mass or less, and even more preferably 0.070 parts by mass or less. If the content of egg yolk is within the above numerical range, the emulsified state can be maintained and the full-bodied taste of the egg yolk can be improved.

[0028] (Acetic Acid) The acetic acid is not particularly limited, and acetic acid for conventionally known acidic liquid seasonings can be used. For example, it is preferable to blend acetic acid as conventionally known vinegar (acidity of about 3 to 10%). The content of acetic acid is 0.30 parts by mass or more and 0.85 parts by mass or less with respect to 100 parts by mass of the aqueous phase, when the amount of the aqueous phase is the amount obtained by subtracting the content of edible oils and fats from the total amount of the acidic emulsified liquid seasoning, and the lower limit is preferably 0.32 parts by mass or more, more preferably 0.35 parts by mass or more, and even more preferably 0.37 parts by mass or more, and the upper limit is preferably 0.83 parts by mass or less, more preferably 0.81 parts by mass or less, and even more preferably 0.80 parts by mass or less. If the content of acetic acid in the acidic emulsified liquid seasoning is within the above numerical range, it is possible to improve the flavor of the acidic emulsified liquid seasoning while controlling the microbial growth of the acidic emulsified liquid seasoning to enhance the storage stability.

[0029] (High-intensity sweetener) Since high-intensity sweeteners have a sweetness several times that of sugar, the amount of the high-intensity sweetener can be significantly reduced, and the calorie content of the entire acidic emulsified liquid seasoning can be reduced. Examples of high-intensity sweeteners include stevia, sucralose, aspartame, advantame, neotame, and acesulfame potassium. These high-intensity sweeteners may be used alone or in combination of two or more.

[0030] The content of the high-intensity sweetener can be appropriately adjusted depending on the type of the high-intensity sweetener. The content of the high-intensity sweetener is preferably 0.001% by mass or more, more preferably 0.005% by mass or more, and even more preferably 0.01% by mass or more, and the upper limit is preferably 1.0% by mass or less, more preferably 0.5% by mass or less, and even more preferably 0.1% by mass or less, based on the total amount of the acidic emulsified liquid seasoning. If the content of the high-intensity sweetener in the acidic emulsified liquid seasoning is within the above numerical range, the acidic emulsified liquid seasoning is low in calories, but the umami flavor is easily enhanced.

[0031] (Sugar-based sweetener) Examples of carbohydrate sweeteners include monosaccharides such as glucose, sucrose, galactose, etc., disaccharides such as sucrose, lactose, maltose, trehalose, etc., oligosaccharides, etc. These carbohydrate sweeteners may be used alone or in combination of two or more.

[0032] The content of the carbohydrate sweetener can be adjusted appropriately depending on the type of carbohydrate sweetener, but it is preferable to reduce it in order to achieve low calories. The lower limit of the content of the carbohydrate sweetener is preferably 1% by mass or more, more preferably 3% by mass or more, and even more preferably 5% by mass or more, and the upper limit is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 12% by mass or less, based on the total amount of the acidic emulsified liquid seasoning. If the content of the carbohydrate sweetener in the acidic emulsified liquid seasoning is within the above numerical range, the calorie content of the acidic emulsified liquid seasoning can be reduced while the umami flavor is easily enhanced.

[0033] (Caramel sauce) Caramel sauce is a browning product made by heating sugar to cause the Maillard reaction. In the present invention, a conventionally known caramel sauce for food can be used. By blending caramel sauce with an acidic emulsified liquid seasoning, the fragrant flavor of sesame can be easily felt.

[0034] The caramel sauce content, relative to the total amount of the acidic emulsified liquid seasoning, has a lower limit of preferably 0.01 mass% or more, more preferably 0.05 mass% or more, and even more preferably 0.1 mass% or more, and an upper limit of preferably 1.0 mass% or less, more preferably 0.8 mass% or less, and even more preferably 0.5 mass% or less. The ratio of the caramel sauce content to the sesame paste content (caramel sauce / sesame paste) is preferably 0.01 or more and 0.50 or less, with the lower limit being more preferably 0.05 or more, even more preferably 0.10 or more, even more preferably 0.15 or more, and the upper limit being more preferably 0.45 or less, even more preferably 0.40 or less, and even more preferably 0.35 or less.

[0035] (Thickener) The thickener is not particularly limited, and any conventionally known thickener for liquid seasonings can be used. For example, gums and / or starch can be used as the thickener.

[0036] Examples of gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. Among these gums, it is preferable to use xanthan gum. As the gums, only one of these gums may be used, or two or more of them may be used in combination.

[0037] Examples of starch include potato 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, processed starches obtained by subjecting these starches to cross-linking, emulsifying, esterifying, etherifying, oxidizing, moist heat treatment, and moist heat treatment can also be used. Examples of 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. These starches may be used alone or in combination of two or more.

[0038] The content of the thickener can be appropriately adjusted depending on the type of the thickener. The content of the thickener is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, and even more preferably 0.05% by mass or more, and the upper limit is preferably 1.0% by mass or less, more preferably 0.8% by mass or less, and even more preferably 0.6% by mass or less, based on the total amount of the acidic emulsified liquid seasoning. If the content of the thickener is within the above numerical range, it is easy to adjust the viscosity to a desired numerical range, and it is also easy to maintain the emulsified state.

[0039] (Other ingredients) In addition to the above-mentioned ingredients, various ingredients that are usually used in acidic emulsified liquid seasonings may be appropriately selected and blended into the acidic emulsified liquid seasoning within a range that does not impair the effects of the present invention. Examples of such ingredients include seasonings such as salt, soy sauce, sodium glutamate, mirin, etc., spices such as mustard powder and pepper, emulsifiers such as glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, etc., antioxidants such as ascorbic acid and vitamin E, bacteriostatic agents, etc.

[0040] <Method for producing acidic emulsified liquid seasoning> An example of a method for producing the acidic emulsified liquid seasoning of the present invention will be described. For example, first, water-phase raw materials such as clear water, vinegar (acetic acid), ground sesame, sesame paste, high-intensity sweetener, and seasoning are mixed to prepare an aqueous phase. Next, egg yolk is added to the aqueous phase prepared above, and while stirring with a mixer or the like, edible oils and fats, which are the oil-phase raw materials, are poured in to roughly emulsify. Next, the mixture is homogenized with a processor with excellent shearing force, and the oil phase is emulsified and dispersed in the aqueous phase to obtain an acidic emulsified liquid seasoning.

[0041] To produce an acidic emulsified liquid seasoning, an apparatus used in the production of a normal acidic emulsified liquid seasoning can be used. Examples of such an apparatus include a general mixer, stick mixer, stand mixer, homomixer, etc. Examples of the shape of the mixing blade of the mixer include a propeller blade, a turbine blade, a paddle blade, an anchor blade, etc. EXAMPLES

[0042] 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.

[0043] <Production example of acidic emulsified liquid seasoning (dressing)> [Example 1] An acidic emulsified liquid seasoning was produced according to the blending ratios shown in Table 1. Specifically, first, vinegar (acidity 4%), ground sesame, sesame paste, stevia, sucralose, caramel sauce, salt, sugar, soy sauce, sodium glutamate, xanthan gum, sesame flavoring, and water were charged into a stirring tank and mixed uniformly to prepare an aqueous phase. Thereafter, enzyme-treated egg yolk was added to the prepared aqueous phase, and soybean oil was added while stirring with a mixer or the like to emulsify, producing an acidic emulsified liquid seasoning.

[0044] [Example 2] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of the enzyme-treated egg yolk was changed to 0.27% by mass.

[0045] [Example 3] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of the enzyme-treated egg yolk was changed to 0.45% by mass and the blending amount of the soybean oil was changed to 6.4% by mass.

[0046] [Example 4] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of vinegar was changed to 10 mass % and the blending amount of enzyme-treated egg yolk was changed to 0.41 mass %.

[0047] [Example 5] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of vinegar was changed to 18% by mass and the blending amount of enzyme-treated egg yolk was changed to 0.41% by mass.

[0048] [Example 6] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the amount of ground sesame was changed to 8.5% by mass, the amount of sesame paste was changed to 0.5% by mass, and the amount of enzyme-treated egg yolk was changed to 0.41% by mass.

[0049] [Example 7] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the amount of ground sesame was changed to 4.0% by mass, the amount of sesame paste was changed to 1.8% by mass, and the amount of enzyme-treated egg yolk was changed to 0.41% by mass.

[0050] [Example 8] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the amount of ground sesame was changed to 4.5% by mass, the amount of sesame paste was changed to 4.5% by mass, and the amount of enzyme-treated egg yolk was changed to 0.41% by mass.

[0051] [Example 9] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the amount of enzyme-treated egg yolk was changed to 0.41% by mass, the amount of stevia was changed to 0.009% by mass, and sucralose was added at 0.010% by mass.

[0052] [Example 10] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the amount of enzyme-treated egg yolk was changed to 0.41 mass % and caramel sauce was not added.

[0053] [Example 11] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the amount of sesame paste was changed to 1.2% by mass, the amount of enzyme-treated egg yolk was changed to 0.41% by mass, and the amount of caramel sauce was changed to 0.4% by mass.

[0054] [Comparative Example 1] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the amount of enzyme-treated egg yolk was changed to 0.07% by mass.

[0055] [Comparative Example 2] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of acetic acid was changed to 20% by mass and the blending amount of enzyme-treated egg yolk was changed to 0.41% by mass.

[0056] [Comparative Example 3] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that the amount of ground sesame was changed to 6.5% by mass, sesame paste was not used, and the amount of enzyme-treated egg yolk was changed to 0.41% by mass.

[0057] [Comparative Example 4] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that ground sesame was not used, the amount of sesame paste was changed to 6.5% by mass, and the amount of enzyme-treated egg yolk was changed to 0.41% by mass.

[0058] [Comparative Example 5] An acidic emulsified liquid seasoning was produced in the same manner as in Example 1, except that ground sesame was not used, the amount of sesame paste was changed to 21% by mass, the amount of enzyme-treated egg yolk was changed to 0.41% by mass, and the amount of soybean oil was changed to 6.4% by mass.

[0059] For the acidic emulsified liquid seasonings of Examples 1 to 11 and Comparative Examples 1 to 5, the blending ratios of each ingredient are shown in Table 1.

[0060] [Table 1]

[0061] [Table 2]

[0062] <Evaluation of acidic emulsified liquid seasoning (dressing)> (component analysis) The contents of each component (protein, lipid, carbohydrate, and organic acid) in the acidic emulsified liquid seasoning or each raw material obtained above were measured by the following analytical methods. (Analysis method) Protein: Combustion method, protein conversion factor 6.25 Lipids: Soxhlet extraction Carbohydrates: Calculation formula according to the Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015): 100 - (moisture + protein + lipids + ash + acetic acid) Organic acids: titratable acidity (acetic acid equivalent)

[0063] (Calculating calories) The calorie content (kcal / 100g) of the acidic emulsified liquid seasoning obtained above was calculated based on the results of the component analysis above, using the energy conversion coefficients for each component (calories per 1g of each component (kcal / g)). The calculation results are shown in Table 2. (Energy conversion factor) Protein: 4, Lipid: 9, Carbohydrate: 4, Organic Acid: 3 For items not specified above, the coefficients listed in the Food Composition Tables in Japan 2020 Edition (8th Revised Edition) shall be followed.

[0064] (pH measurement) The pH of the acidic emulsified liquid seasoning obtained above was measured using a pH meter (tabletop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atmosphere and a product temperature of 20° C. The measurement results are shown in Tables 3 and 4.

[0065] (viscosity measurement) The viscosity of the acidic emulsified liquid seasoning obtained above was measured using a BH type viscometer at a product temperature of 20°C and a rotation speed of 10 rpm using rotor No. 3. The viscosity was calculated from the reading when the rotor had rotated five times after the start of measurement. The measurement results are shown in Tables 3 and 4.

[0066] (emulsion state) The emulsified state of the acidic emulsified liquid seasoning obtained above was visually observed immediately after production and evaluated according to the following evaluation criteria. The evaluation results are shown in Tables 3 and 4. [Evaluation Criteria] ⊚: The emulsified liquid seasoning had turbidity due to the specific oil droplet particles, and therefore the emulsified state was very good. ◯: The emulsified liquid seasoning was slightly less cloudy than the ◎ grade, but had a level of cloudiness that was not problematic, and therefore had a good emulsified state. ×: The emulsified liquid seasoning was generally less cloudy and more transparent, or showed signs of oil droplets forming on the surface, and therefore the emulsified state was unstable.

[0067] (Sensory evaluation) The flavors of the acidic emulsified liquid seasonings obtained above were evaluated by a trained panel of people in the categories of "rich sesame flavor" and "fragrant sesame flavor" using the following 5-point evaluation criteria. The average scores of each panel are shown as the evaluation score in Tables 3 and 4. If the evaluation scores for both "rich sesame flavor" and "fragrant sesame flavor" are 3.0 points or higher, it can be said that the results are good. [Evaluation Criteria] (Rich sesame flavor) 5 points: The rich flavor of sesame was very noticeable. 4 points: The rich flavor of sesame was fully felt. 3 points: A rich, full-bodied sesame flavor was felt to a certain extent. 2 points: The rich flavor of sesame was barely noticeable. 1 point: The rich flavor of sesame was not felt at all. (Fragrant sesame flavor) 5 points: The fragrant sesame flavor was very noticeable. 4 points: The fragrant sesame flavor was fully felt. 3 points: The fragrant sesame flavor was noticeable to some extent. 2 points: The fragrant sesame flavor was barely detectable. 1 point: The fragrant sesame flavor was not detectable at all.

[0068] As described above, all of the acidic emulsified liquid seasonings of Examples 1 to 11 were low in calories, yet maintained an emulsified state, and had a rich, full-bodied sesame flavor and a fragrant sesame taste. On the other hand, the acidic emulsified liquid seasoning of Comparative Example 1 had a small amount of egg yolk relative to the edible oil and fat, and the rich, full-bodied sesame flavor and fragrant sesame flavor were not felt. The acidic emulsified liquid seasoning of Comparative Example 2 had a noticeable sour taste due to the high acetic acid content in the aqueous phase, and the rich, full-bodied sesame flavor and fragrant sesame flavor were not felt. The acidic emulsified liquid seasoning of Comparative Example 3 did not contain sesame paste, and therefore the rich, full-bodied flavor of sesame was hardly noticeable. The acidic emulsified liquid seasoning of Comparative Example 4 did not contain ground sesame, and therefore had no fragrant sesame flavor at all. The acidic emulsified liquid seasoning of Comparative Example 5 did not contain ground sesame, and therefore, even though it contained a large amount of sesame paste, the fragrant sesame flavor was not felt at all.

[0069] [Table 3]

[0070] [Table 4]

Claims

1. An acidic emulsified liquid seasoning having a calorie content of 200 kcal / 100 g or less and containing sesame, edible oil and fat, egg yolk, acetic acid, and a high-intensity sweetener, The sesame includes sesame grinding and sesame paste, The sesame content is 1.0% by mass or more and 15% by mass or less based on the total amount of the acidic emulsified liquid seasoning, calculated on a dry matter basis; The total content of the ground sesame and the sesame paste is 0.5% by mass or more based on the total amount of the acidic emulsified liquid seasoning in terms of dry matter, The content of the edible oil and fat is 3.0% by mass or more and 20% by mass or less based on the total amount of the acidic emulsified liquid seasoning, The content of the egg yolk is 0.010 parts by mass or more and 0.10 parts by mass or less per 1 part by mass of the edible oil or fat, in terms of raw material; When the amount of the aqueous phase is the amount of the aqueous phase obtained by subtracting the amount of the edible oil or fat from the total amount of the acidic emulsified liquid seasoning, the amount of the acetic acid is 0.30 parts by mass or more and 0.85 parts by mass or less per 100 parts by mass of the aqueous phase (however, this does not include acidic emulsified liquid seasonings containing a hydrolysate of defatted egg yolk and an enzymatic decomposition product of egg white, and acidic emulsified liquid seasonings containing soy sauce moromi paste).

2. An acidic emulsified liquid seasoning having a calorie content of 200 kcal / 100 g or less and containing sesame, edible oil and fat, egg yolk, acetic acid, and a high-intensity sweetener, The sesame includes sesame grinding and sesame paste, The sesame content is 1.0% by mass or more and 15% by mass or less based on the total amount of the acidic emulsified liquid seasoning, calculated on a dry matter basis; The total content of the ground sesame and the sesame paste is 0.5% by mass or more and 10% by mass or less, based on the total amount of the acidic emulsified liquid seasoning, in terms of dry matter; The content of the edible oil and fat is 3.0% by mass or more and 20% by mass or less based on the total amount of the acidic emulsified liquid seasoning, The content of the egg yolk is 0.010 parts by mass or more and 0.10 parts by mass or less per 1 part by mass of the edible oil or fat, in terms of raw material; The acidic emulsified liquid seasoning is characterized in that, when the amount of the aqueous phase is the amount obtained by subtracting the content of the edible oil or fat from the total amount of the acidic emulsified liquid seasoning, the content of the acetic acid is 0.30 parts by mass or more and 0.85 parts by mass or less per 100 parts by mass of the aqueous phase.

3. The content of the sesame paste is 5 parts by mass or more and 50 parts by mass or less per 100 parts by mass of the total of the sesame grinding and the sesame paste, calculated on a dry basis. The acidic emulsified liquid seasoning according to claim 1 or 2.

4. The sesame content is 3.0% by mass or more and 13% by mass or less based on the total amount of the acidic emulsified liquid seasoning, calculated on a dry matter basis. The acidic emulsified liquid seasoning according to claim 1 or 2.

5. The content of the edible oil and fat is 4.0% by mass or more and 15% by mass or less based on the total amount of the acidic emulsified liquid seasoning. The acidic emulsified liquid seasoning according to claim 1 or 2.

6. Further comprising caramel sauce. The acidic emulsified liquid seasoning according to claim 1 or 2.

7. The ratio of the content of the caramel sauce to the content of the sesame paste is 0.01 or more and 0.50 or less. The acidic emulsified liquid seasoning according to claim 6.

8. The high-intensity sweetener is at least one selected from the group consisting of stevia, sucralose, aspartame, advantame, neotame, and acesulfame potassium. The acidic emulsified liquid seasoning according to claim 1 or 2.

9. The content of the high-intensity sweetener is 0.001% by mass or more and 0.1% by mass or less based on the total amount of the acidic emulsified liquid seasoning, The acidic emulsified liquid seasoning according to claim 1 or 2.

10. The acidic emulsified liquid seasoning has a pH of 3.5 or more and 5.0 or less. The acidic emulsified liquid seasoning according to claim 1 or 2.

11. The acidic emulsified liquid seasoning has a viscosity at 20°C of 500 mPa·s or more and 5500 mPa·s or less. The acidic emulsified liquid seasoning according to claim 1 or 2.

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