Acidic separated liquid seasoning

Abstract

To provide an acidic separated liquid seasoning which gives a sharp and non-uniform taste and allows easy mixing of an emulsified phase and an oil phase. [Solution] The present invention is an acidic separated liquid seasoning having an emulsified phase and an oil phase, the acidic separated liquid seasoning comprising cheese, an emulsifier, edible oils and fats, and water, the content of the edible oils and fats in the oil phase is 5.0% by mass or more relative to the total amount of the acidic separated liquid seasoning, the mass ratio of the content of the edible oils and fats in the oil phase to the content of the edible oils and fats in the emulsified phase is 1.0 or more, the content of the cheese is 3.0% by mass or more relative to the total amount of the acidic separated liquid seasoning, and the viscosity of the emulsified phase at 20°C is 100 mPa·s or more and 2500 mPa·s or less.

Description

[Technical field]

[0001] The present invention relates to an acidic separated liquid seasoning, and more particularly to an acidic separated liquid seasoning containing cheese and having an emulsified phase and an oil phase. [Background technology]

[0002] Conventionally, acidic liquid seasonings containing cheese have been popular dressings, as typified by Caesar salad dressing. Acidic emulsified liquid seasonings containing cheese are characterized by the texture of granulated cheese like powdered cheese and the smooth taste due to the emulsion. For example, Patent Document 1 discloses an emulsified dressing in which granulated cheese with a particle size of 0.1 to 4 mm is dispersed in an amount of 3 to 8% in the product so that the original taste of cheese can be felt. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2000-316522 A Summary of the Invention [Problem to be solved by the invention]

[0004] However, when an acidic liquid seasoning is in an emulsion state, a smooth taste can be obtained due to the nature of the emulsion, but there is a problem that a sharp and non-uniform taste cannot be fully felt. Therefore, the present inventors have found that the sharpness of the taste can be improved by stacking an oil phase on an emulsion phase in the development of an acidic liquid seasoning. On the other hand, they have found a new problem that if the emulsion phase and the oil phase are not mixed sufficiently when the acidic separated liquid seasoning is shaken at the time of eating, the taste is impaired.

[0005] The present invention has been made in consideration of the above problems, and has an object to provide an acidic separated liquid seasoning that has a distinct, non-uniform taste and in which the emulsion phase and the oil phase are easily mixed. [Means for solving the problem]

[0006] As a result of intensive research, the inventors surprisingly discovered that the above technical problems can be solved by adjusting the blending ratio of edible oils and fats in the emulsified phase and the oil phase, and by adjusting the viscosity of the emulsified phase, and thus completed the present invention.

[0007] That is, according to the present invention, the following inventions are provided. [1] An acidic separated liquid seasoning having an emulsified phase and an oil phase, The acidic separated liquid seasoning contains cheese, an emulsifier, an edible oil and fat, and water, The content of the edible oil and fat in the oil phase is 5.0% by mass or more based on the total amount of the acidic separated liquid seasoning, The mass ratio of the edible oil and fat content in the oil phase to the edible oil and fat content in the emulsified phase is 1.0 or more; The cheese content is 3.0% by mass or more based on the total amount of the acidic separated liquid seasoning, The viscosity of the emulsion phase at 20°C is 100 mPa·s or more and 2500 mPa·s or less. Acidic separated liquid seasoning. [2] The content of the edible oil and fat is 10% by mass or more and 50% by mass or less based on the total amount of the acidic separated liquid seasoning, [1] The acidic separated liquid seasoning described in the above. [3] The content of the edible oil and fat in the oil phase is 45% by mass or less based on the total amount of the acidic separated liquid seasoning. [1] or [2]. An acidic separated liquid seasoning. [4] The content of the edible oil and fat in the emulsified phase is 1.0% by mass or more and 20% by mass or less based on the total amount of the acidic separated liquid seasoning. The acidic separated liquid seasoning according to any one of [1] to [3]. [5] The edible oil or fat in the oil phase contains a flavor oil, The acidic separated liquid seasoning according to any one of [1] to [4]. [6] The cheese content is 20% by mass or less based on the total amount of the acidic separated liquid seasoning. The acidic separated liquid seasoning according to any one of [1] to [5]. [7] The cheese comprises at least one of natural cheese and processed cheese. The acidic separated liquid seasoning according to any one of [1] to [6]. [8] The content of the natural cheese is 50% by mass or more based on the total amount of the cheese. The acidic separated liquid seasoning according to any one of [1] to [7]. [9] The oil droplet particles of the emulsified phase of the acidic separated liquid seasoning are measured using a laser diffraction particle size distribution analyzer under the following conditions: analysis conditions: non-spherical and refractive index 1.6, particle size measurement range: 0.023 μm to 2000 μm, particle size classification: 132 ch. In the volume-based particle size distribution, The mode diameter is 10 μm or more and 55 μm or less, The frequency of the mode diameter is 2.0% or more. The acidic separated liquid seasoning according to any one of [1] to [8].

[10] The emulsifying agent comprises at least one selected from the group consisting of egg yolk and emulsifying starch. The acidic separated liquid 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 separated liquid seasoning that has a distinct and non-uniform taste and is easy to mix an emulsion phase and an oil phase with. Such an acidic separated liquid seasoning can stimulate the appetite of consumers, and further expansion of the market for acidic separated liquid seasonings is expected. [Brief description of the drawings]

[0009] [Figure 1] 1 is a graph showing the results of measuring the volume-based particle size distribution of the acidic separated liquid seasoning after mixing in Example 1. [Diagram 2]1 is a graph showing the results of measuring the volume-based particle size distribution of the acidic separated liquid seasoning after mixing in Example 2. [Diagram 3] 1 is a graph showing the results of measuring the volume-based particle size distribution of the acidic separated liquid seasoning after mixing in Example 3. [Figure 4] 1 is a graph showing the results of measuring the volume-based particle size distribution of the acidic separated liquid seasoning after mixing in Example 4. [Diagram 5] 1 is a graph showing the results of measuring the volume-based particle size distribution of the acidic separated liquid seasoning after mixing in Example 5. [Figure 6] 1 is a graph showing the results of measuring the volume-based particle size distribution of the acidic separated liquid seasoning after mixing in Example 6. [Figure 7] 1 is a graph showing the measurement results of the volume-based particle size distribution of the acidic separated liquid seasoning after mixing in Comparative Example 2. [Figure 8] 1 is a graph showing the measurement results of the volume-based particle size distribution of the acidic separated liquid seasoning after mixing in Comparative Example 3. [Figure 9] 1 is a graph showing the measurement results of the volume-based particle size distribution of the acidic separated liquid seasoning after mixing in Comparative Example 4. [Figure 10] 13 is a graph showing the measurement results of the volume-based particle size distribution of the acidic separated liquid seasoning after mixing in Comparative Example 5. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] <Acidic separated liquid seasoning> The acidic separated liquid seasoning of the present invention contains at least cheese, an emulsifying agent, an edible oil and fat, and water, and may further contain a thickener and other ingredients.

[0011] The acidic separated liquid seasoning of the present invention has an emulsified phase and an oil phase, and preferably has the oil phase laminated on the emulsified phase. Here, the emulsified phase is preferably an oil-in-water type (O / W type) in which the oil phase is dispersed in the aqueous phase in the form of oil droplets. Examples of the acidic separated liquid seasoning include dressings, sauces, sauces, and the like, with dressings being preferred, and Caesar salad dressing being more preferred.

[0012] (Amount of emulsified phase of acidic separated liquid seasoning) From the viewpoints of the taste of the acidic separated liquid seasoning and ease of mixing the emulsified phase and the oil phase, the emulsified phase of the acidic separated liquid seasoning is preferably 50% by mass or more and 90% by mass or less, relative to the total amount of the acidic separated liquid seasoning, with the lower limit being more preferably 55% by mass or more, and even more preferably 60% by mass or more, and the upper limit being more preferably 95% by mass or less, and even more preferably 90% by mass or less.

[0013] (Water content of acidic separated liquid seasoning) The moisture content of the acidic separated liquid seasoning is not particularly limited and can be appropriately set according to the content of other components. The moisture content of the acidic separated liquid seasoning is preferably 30% by mass or more and 90% by mass or less, with the lower limit being more preferably 40% by mass or more, and even more preferably 50% by mass or more, and the upper limit being more preferably 85% by mass or less, and even more preferably 80% by mass or less, based on the total amount of the emulsified phase of the acidic separated liquid seasoning.

[0014] (Viscosity of the emulsified phase of acidic separated liquid seasoning) From the viewpoint of the taste of the acidic separated liquid seasoning and ease of mixing the emulsion phase and the oil phase, the viscosity of the emulsion phase of the acidic separated liquid seasoning is from 100 mPa·s to 2500 mPa·s, with the lower limit being preferably 150 mPa·s or more, more preferably 200 mPa·s or more, even more preferably 250 mPa·s or more, and even more preferably 300 mPa·s or more, and the upper limit being preferably 2000 mPa·s or less, more preferably 1500 mPa·s or less, even more preferably 1000 mPa·s or less, even more preferably 700 mPa·s or less, and most preferably 500 mPa·s or less. By imparting a viscosity within the above range to the emulsion phase of the acidic separated liquid seasoning, the taste can be easily perceived and the emulsion phase and the oil phase can be easily mixed. The viscosity was measured using a BH type viscometer at a product temperature of 20°C and a rotation speed of 10 rpm using rotor No. 2, and the value was calculated from the reading 1 minute after the start of measurement.

[0015] (pH of the emulsified phase of acidic separated liquid seasoning) The pH of the emulsion phase of the acidic separated liquid seasoning is preferably 3.6 or more and 4.6 or less, the lower limit is more preferably 3.7 or more, even more preferably 3.8 or more, even more preferably 3.9 or more, and the upper limit is more preferably 4.5 or less, even more preferably 4.4 or less, and even more preferably 4.3 or less. If the pH of the emulsion phase of the acidic separated liquid seasoning is within the above range, the microbial growth of the acidic separated liquid seasoning can be controlled to improve the shelf life, while improving the flavor of the acidic separated liquid seasoning. The pH value of the acidic separated liquid seasoning is a value measured using a commercially available pH meter (for example, a tabletop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atmosphere and a product temperature of 20°C.

[0016] (Volume-based particle size distribution of oil droplets in the emulsion phase) The volumetric particle size distribution of oil droplet particles in the emulsified phase of an acidic separated liquid seasoning can be measured using a laser diffraction particle size distribution analyzer under the following analytical conditions: non-spherical and refractive index 1.6, particle size measurement range: 0.021 μm to 2000 μm, particle size division: 132ch. The specific measurement method will be described in detail below. The mode diameter is the particle diameter (most frequent diameter) with the highest frequency in the volumetric particle size distribution. The frequency of the mode diameter refers to a value that represents the percentage of particles that fall into each particle size division when measured with a particle size division of 132ch at 0.021 μm to 2000 μm. When there are multiple particle size channels with the same frequency value, the particle diameter of the smaller particle size channel is used as the mode diameter.

[0017] The mode diameter of the oil droplet particles in the emulsified phase of the acidic separated liquid seasoning has a lower limit of preferably 10 μm or more, more preferably 12 μm or more, and even more preferably 14 μm or more, and an upper limit of preferably 55 μm or less, more preferably 50 μm or less, even more preferably 45 μm or less, and most preferably 40 μm or less. The frequency of the mode diameter of oil droplet particles in the emulsified phase of the acidic separated liquid seasoning has a lower limit of preferably 2.0% or more, more preferably 3.0% or more, and even more preferably 4.0% or more, and the upper limit may be 20% or less, 15% or less, 10% or less, or 8.0% or less. If the mode diameter and the frequency of the mode diameter of the oil droplet particles in the emulsified phase of the acidic separated liquid seasoning are within the above-mentioned numerical ranges, a sharp and non-uniform taste (particularly the aroma of cheese and oil and the rich taste of cheese and oil) is easily felt. In the present invention, examples of a method for adjusting the mode diameter of the oil droplet particles in the emulsified phase include adjusting the heating and stirring conditions, adjusting the viscosity, or adjusting the amount of edible oils and fats, thickening polysaccharides, etc., in the production process of the acidic separated liquid seasoning.

[0018] (Volume-based particle size distribution of oil droplets after mixing) The volumetric particle size distribution of the oil droplet particles of the acidic separated liquid seasoning (hereinafter referred to as "oil droplet particles after mixing") after shaking the acidic separated liquid seasoning to mix the emulsion phase and the oil phase can be measured using a laser diffraction type particle size distribution measuring device under the following analytical conditions: non-spherical and refractive index of 1.6, particle size measurement range: 0.021 μm to 2000 μm, particle size division: 132ch. The specific measurement method will be described in detail below.

[0019] In the volumetric particle size distribution of the oil droplet particles after mixing with the acidic separated liquid seasoning, the presence of multiple peaks makes it easy to feel a sharp and non-uniform taste. For example, the first peak is preferably in the range of 5 μm to 25 μm, more preferably in the range of 10 μm to 20 μm, and the second peak is preferably in the range of more than 25 μm to 100 μm, more preferably in the range of 30 μm to 80 μm. Furthermore, the third peak may be in a range different from the first and second peaks.

[0020] (Method for measuring volumetric particle size distribution) In the present invention, the volume-based particle size distribution of the oil droplet particles in the emulsified phase of the above-mentioned acidic separated liquid seasoning is measured by the following measurement procedure 1 under the following measurement conditions. In addition, the volume-based particle size distribution of the oil droplet particles after mixing in the above-mentioned acidic separated liquid seasoning is measured according to the following measurement procedure 2 and measurement conditions.

[0021] (Measurement procedure 1) Add 9 times the amount of 5% SDS solution to 1 mL of the emulsion phase of the acidic separated liquid seasoning and mix well, then use a dropper to suck up the liquid to obtain a sample liquid. Place a few drops of the sample liquid on a laser diffraction particle size distribution measuring device and perform measurement under the following measurement conditions. (Measurement procedure 2) Fill a plastic bottle (height 17 cm) with 215 g of acidic separated liquid seasoning. Next, hold the center of the plastic bottle by hand and shake it 90 degrees left and right 12 times to mix the emulsion phase and oil phase, and sample 1 mL of liquid. Add 9 times the amount of 5% SDS solution to 1 mL of the liquid and mix well, then use a dropper to suck up the liquid to obtain a sample liquid. Place a few drops of the sample liquid into a laser diffraction particle size distribution analyzer and perform measurement under the following measurement conditions.

[0022] (Measurement conditions) Measuring equipment: Laser diffraction particle size distribution measuring device (MicrotracMT3300EXII, manufactured by Nikkiso Co., Ltd.) Measurement standard: Volume Analysis conditions: Aspheric, refractive index 1.6 Particle size measurement range: 0.021μm to 2000μm ·Particle size classification: 132ch ·Temperature: 20℃

[0023] (edible fats and oils) The edible oils and fats are not particularly limited, and conventionally known edible oils and fats can be used. Examples of edible oils and fats include vegetable oils and fats such as soybean oil, rapeseed oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, linseed oil, rice oil, camellia 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 fatty acid triglyceride), diglyceride, hardened oil, and transesterified oil. Among these, vegetable oils and fats are preferred, and it is preferred to use soybean oil, rapeseed oil, corn oil, palm oil, or a mixture of these. In addition to these, flavor oils can also be used. The flavor oil refers to edible oils and fats with a stronger flavor than normal oils, such as oils that have been given a flavor by roasting, or oils in which flavor components have been extracted from plants with a strong flavor and transferred to oil. Examples of flavor oils include olive oil, garlic oil, onion oil, green onion oil, chili oil, sesame oil, perilla oil, roasted soybean oil, roasted rapeseed oil, basil oil, ginger oil, red pepper oil, black pepper oil, mustard oil, spice oil, and oleoresin. These flavor oils may be used alone or in combination of two or more. In the present invention, it is preferable to use a flavor oil in the oil phase. In addition, from the viewpoint of making it easier to feel a sharp and non-uniform taste, it is preferable that the composition of the edible oil in the oil phase and the edible oil in the emulsified phase are different.

[0024] The edible oil / fat content (the total content of edible oil / fat in the oil phase and edible oil / fat in the emulsified phase) relative to the total amount of the acidic separated liquid seasoning is preferably 10% by mass or more, more preferably 12% by mass or more, and even more preferably 15% by mass or more, and the upper limit is preferably 50% by mass or less, more preferably 45% by mass or less, and even more preferably 40% by mass or less. The content of edible oils and fats in the oil phase, relative to the total amount of the acidic separated liquid seasoning, has a lower limit of 5.0 mass% or more, preferably 7.0 mass% or more, and more preferably 10 mass% or more, and an upper limit of preferably 45 mass% or less, more preferably 40 mass% or less, and even more preferably 35 mass% or less. The content of edible oils and fats in the emulsified phase, relative to the total amount of the acidic separated liquid seasoning, is preferably 1.0 mass% or more, more preferably 2.0 mass% or more, and even more preferably 3.0 mass% or more, and the upper limit is preferably 20 mass% or less, more preferably 15 mass% or less, and even more preferably 10 mass% or less. The mass ratio of the edible oil or fat content in the oil phase to the edible oil or fat content in the emulsified phase (edible oil or fat content in the oil phase / edible oil or fat content in the emulsified phase) has a lower limit of 1.0 or more, preferably 1.3 or more, more preferably 1.5 or more, even more preferably 1.7 or more, and even more preferably 1.9 or more, and an upper limit of preferably 10 or less, more preferably 9.0 or less, even more preferably 7.0 or less, and even more preferably 5.0 or less. By adjusting the content of edible oils and fats within the above numerical range, it is possible to provide an acidic separated liquid seasoning that has a distinct and non-uniform taste (particularly, the aroma of cheese and oil and the rich taste of cheese and oil) and in which the emulsion phase and the oil phase can be easily mixed.

[0025] (cheese) The cheese is not particularly limited, but it is preferable to use at least one of natural cheese and processed cheese. For example, natural cheese includes raw cheese such as Parmesan, Grana, Cheddar, Emmental, Gouda, and Maribo. Processed cheese includes cheese produced by using these raw cheeses, heating, melting, and emulsifying them. In the present invention, one or more raw cheeses can be used. In the present invention, it is preferable to use one or more natural cheeses and one or more processed cheeses.

[0026] In the present invention, it is preferable to heat cheese in the manufacturing process of the acidic separated liquid seasoning, and it is more preferable to heat cheese (preferably both natural cheese and processed cheese) after mixing with an acidic material before emulsification. In particular, by heating processed cheese, it is acid-coagulated into granulated cheese. In addition, by heating natural cheese, it is partially melted. The coexistence of granulated cheese and melted cheese in the acidic separated liquid seasoning can also further improve the non-uniform taste.

[0027] The amount of cheese blended (total amount when two or more types are used) relative to the total amount of the acidic separated liquid seasoning is preferably 3.0% by mass or more, more preferably 3.5% by mass or more, and more preferably 4.0% by mass or more, and the upper limit is preferably 20% by mass or less, more preferably 15% by mass or less, even more preferably 10% by mass or less, and even more preferably 8.0% by mass or less. If the amount of cheese blended is within the above range, the acidic separated liquid seasoning is likely to have a sharp, non-uniform taste.

[0028] From the viewpoint of the taste of the acidic separated liquid seasoning, the lower limit of the natural cheese content relative to the total amount of cheese is preferably 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more, and the upper limit is preferably 95% by mass or less, and more preferably 90% by mass or less.

[0029] From the viewpoint of the taste of the acidic separated liquid seasoning, the lower limit of the process cheese content relative to the total amount of cheese is preferably 5% by mass or more, more preferably 10% by mass or more, and the upper limit is preferably 50% by mass or less, more preferably 40% by mass or less, and even more preferably 30% by mass or less.

[0030] From the viewpoint of the taste of the acidic separated liquid seasoning, the content of the granulated cheese, relative to the total amount of the emulsified phase, is preferably a lower limit of 5 mass% or more, more preferably 10 mass% or more, and even more preferably 15 mass% or more, and the upper limit is preferably 35 mass% or less, more preferably 30 mass% or less, and even more preferably 25 mass% or less.

[0031] (acid material) Examples of the acidic materials that can be used include organic acids such as vinegar (acetic acid), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, succinic acid, and their salts, inorganic acids such as phosphoric acid, hydrochloric acid, and their salts, lemon juice, apple juice, orange juice, lactic acid fermented milk, etc. By adding these acidic materials, the pH of the acidic separated liquid seasoning can be adjusted and the flavor of the acidic separated liquid seasoning can be improved.

[0032] The amount of the acidic material can be appropriately adjusted according to the target pH. For example, when vinegar (acetic acid) is used as the acidic material, the amount of acetic acid is preferably 0.10% by mass or more, more preferably 0.20% by mass or more, even more preferably 0.30% by mass or more, and even more preferably 0.40% by mass or more, and the upper limit is preferably 1.50% by mass or less, more preferably 1.20% by mass or less, even more preferably 1.00% by mass or less, and even more preferably 0.80% by mass or less, based on the total amount of the emulsified phase of the acidic separated liquid seasoning. If the amount of acetic acid is within the above range, it is easy to feel a refreshing aftertaste (sourness).

[0033] (emulsifier) An emulsifying agent can be blended in the acidic separated liquid seasoning to facilitate maintaining the emulsified state of the emulsified phase. The emulsifying agent is not particularly limited, and any conventionally known emulsifying agent generally used in liquid seasonings can be used. Examples of the emulsifying agent include egg yolk, emulsifying starch, and other emulsifying agents (e.g., lecithin such as egg yolk lecithin and soybean lecithin, synthetic emulsifying agents such as polyglycerin fatty acid esters and sucrose fatty acid esters). Among these, it is preferable to use egg yolk and / or emulsifying starch.

[0034] (egg yolk) Examples of egg yolk include liquid egg yolk, raw egg yolk, and liquid egg yolk or 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 or phospholipase A2, such as phospholipase A-treated egg yolk, desugaring with yeast or glucose oxidase, decholesterol treatment such as supercritical carbon dioxide treatment, and mixing with salt or carbohydrates, etc.

[0035] (emulsifiable starch) As the emulsifying starch, a processed starch having emulsifying ability can be used. Examples of the emulsifying 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 that have been processed to have emulsifying ability. Examples of the emulsifying starch include alkenyl succinate starch such as sodium starch octenyl succinate. These emulsifying starches may be used alone or in combination of two or more.

[0036] The content of the emulsifier is preferably 0.01% by mass or more and 5.0% by mass or less, relative to the total amount of the emulsified phase of the acidic separated liquid seasoning, with the lower limit being preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and the upper limit being preferably 3.0% by mass or less, more preferably 1.0% by mass or less. The content of the emulsifier is preferably 0.01% by mass or more and 5.0% by mass or less, with the lower limit being preferably 0.05% by mass or more, more preferably 0.1% by mass or more, and the upper limit being preferably 3.0% by mass or less, more preferably 1.0% by mass or less, based on the total amount of the acidic separated liquid seasoning. If the content of the emulsifier is within the above range, it becomes easier to maintain the emulsified state of the emulsified phase of the acidic separated liquid seasoning.

[0037] (Thickener) The acidic separated liquid seasoning can be blended with a thickener to facilitate maintaining the emulsified state of the emulsified phase of the acidic separated liquid seasoning. Gums can be used as the thickener. Examples of the gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. These thickeners may be used alone or in combination of two or more.

[0038] The content of the thickener is preferably 0.01 mass% or more, more preferably 0.05 mass% or more, even more preferably 0.1 mass% or more, and preferably 5 mass% or less, more preferably 1 mass% or less, even more preferably 0.5 mass% or less, based on the total amount of the emulsified phase of the acidic separated liquid seasoning. In addition, the content of the thickener is preferably 0.01 mass% or more, more preferably 0.05 mass% or more, even more preferably 0.1 mass% or more, and is preferably 5 mass% or less, more preferably 1 mass% or less, even more preferably 0.5 mass% or less, based on the total amount of the acidic separated liquid seasoning. When the content of the thickener is within the above range, it becomes easier to maintain the emulsified state of the emulsified phase of the acidic separated liquid seasoning.

[0039] (Other ingredients) In addition to the above-mentioned ingredients, the acidic separated liquid seasoning may contain various ingredients that are normally used in acidic separated liquid seasonings, appropriately selected within the scope of not impairing the effects of the present invention. For example, seasonings such as soy sauce, mirin, salt, sodium glutamate, bouillon, sugars such as glucose, fructose, sucrose, maltose, oligosaccharides, trehalose, spices such as mustard powder and pepper, antioxidants such as ascorbic acid and vitamin E, bacteriostatic agents, etc. may be mentioned.

[0040] <Method for producing acidic separated liquid seasoning> An example of a method for producing the acidic separated liquid seasoning of the present invention will be described. For example, cheese, vinegar, fresh water, seasonings, etc. are first mixed while being heated and stirred to obtain a mixture. Prior to the emulsification treatment, cheese (preferably both processed cheese and natural cheese) and vinegar are mixed and heated, so that the processed cheese is acid-coagulated to become granulated cheese. Furthermore, the natural cheese is heated to cause it to become partially dissolved. Next, edible oils and fats, emulsifiers, thickeners, seasonings, etc. are added to the obtained mixture and further mixed, and then emulsification treatment is performed to prepare an emulsion phase. Next, an oil phase (edible oils and fats) is layered on the prepared emulsion phase to obtain an acidic separated liquid seasoning having an emulsion phase and an oil phase. In addition, the coexistence of the above-mentioned granulated cheese and melted cheese in the acidic separated liquid seasoning can further improve the non-uniform taste.

[0041] (manufacturing equipment) The acidic separated liquid seasoning of the present invention can be produced using equipment used in the production of ordinary acidic separated liquid seasonings. Examples of such equipment include general mixers, stick mixers, stand mixers, homomixers, homodispers, etc. Examples of the shape of the mixing blades of the mixer include propeller blades, turbine blades, paddle blades, anchor blades, 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 of acidic separated liquid seasoning (Caesar salad dressing)> [Example 1] An acidic separated liquid seasoning was produced according to the blending ratio (parts by mass) shown in Table 1. Specifically, first, natural cheese (Parmesan), processed cheese, salt, and vinegar (acetic acidity 4.7%) were mixed at 80°C while being heated and stirred. Next, roasted garlic, lemon juice (5 times concentrated), sugar (granulated sugar), sodium glutamate, black pepper, xanthan gum, egg yolk (enzyme-treated egg yolk), soybean oil, and fresh water were added to the resulting mixture and further mixed, and then an emulsification treatment was performed to prepare an emulsified phase. Then, an oil phase consisting of soybean oil and olive oil was layered on the prepared emulsified phase to produce an acidic separated liquid seasoning having an emulsified phase and an oil phase.

[0044] [Example 2] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that in the preparation of the oil phase, the amount of soybean oil was changed to 10 parts by mass.

[0045] [Example 3] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that in the preparation of the oil phase, the amount of soybean oil was changed to 35 parts by mass.

[0046] [Example 4] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that in preparing the emulsified phase, the amount of natural cheese was changed to 8.0 parts by mass, and the amount of water was changed to 63.05 parts by mass.

[0047] [Example 5] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that in preparing the emulsified phase, 0.5 parts by mass of emulsifying starch (starch sodium octenyl succinate) was used instead of the enzyme-treated egg yolk, and the amount of water was changed to 65.75 parts by mass.

[0048] [Example 6] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that in preparing the emulsified phase, the amount of soybean oil was changed to 15.0 parts by mass, and the amount of water was changed to 59.05 parts by mass.

[0049] [Comparative Example 1] Except for changing the blending amount of soybean oil to 27.0 parts by mass, further changing the blending amount of olive oil to 4.0 parts by mass, and changing the blending amount of water to 43.05 parts by mass, an emulsified phase was prepared in the same manner as in Example 1. Without layering an oil phase on the emulsified phase, an acidic emulsified liquid seasoning was prepared as it was.

[0050] [Comparative Example 2] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that in preparing the emulsified phase, the amount of xanthan gum was changed to 0.5 parts by mass, and the amount of water was changed to 65.70 parts by mass.

[0051] [Comparative Example 3] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that in preparing the emulsified phase, the enzyme-treated egg yolk was not used and the amount of water was changed to 66.25 parts by mass.

[0052] [Comparative Example 4] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that in the preparation of the emulsified phase, the amount of soybean oil was changed to 20.0 parts by mass, the amount of water was changed to 54.05 parts by mass, and in the preparation of the oil phase, the amount of soybean oil was changed to 10.0 parts by mass.

[0053] [Comparative Example 5] An acidic separated liquid seasoning was produced in the same manner as in Example 1, except that in preparing the emulsified phase, the amount of each component was changed to the blending ratio (parts by mass) shown in Table 1, and in preparing the oil phase, the amount of soybean oil was changed to 10.0 parts by mass.

[0054] The blending ratios (parts by mass) of the acidic separated liquid seasonings produced above are shown in Table 1.

[0055] (Measurement of the content of granulated cheese in the emulsion phase) In the same manner as in Examples 1 and 4, natural cheese, processed cheese, salt, and vinegar were mixed while being heated and stirred at 80°C to obtain each mixture. Each mixture obtained was allowed to cool to room temperature, and 50 g was measured out, placed on a sieve with 1 mm openings, washed with running water for 1 minute, and allowed to stand for 5 minutes. Thereafter, the water adhering to the obtained granulated cheese was wiped off with a paper cloth, and the mass of the granulated cheese was measured. As a result, it was confirmed that the content of the granulated cheese in the emulsion phase was 18.0% by mass in Example 1, and the content of the granulated cheese in the emulsion phase was 21.2% by mass in Example 4.

[0056] [Table 1]

[0057] <Evaluation of acidic separated liquid seasoning (Caesar salad dressing)> (pH measurement) The pH of the emulsion phase of each of the acidic separated liquid seasonings or the acidic emulsified liquid seasonings 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 pH of the emulsion phase of each of the acidic separated liquid seasonings or the acidic emulsified liquid seasonings was 3.9 or more and 4.4 or less.

[0058] (Viscosity measurement) The emulsion phase of each of the acidic separated liquid seasonings or the acidic emulsified liquid seasonings 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. 2, and the viscosity was calculated from the reading 1 minute after the start of measurement. The measurement results are shown in Table 2.

[0059] (Measurement of volumetric particle size distribution) First, the volumetric particle size distribution of the oil droplet particles in the emulsified phase of each of the acidic separated liquid seasonings obtained above was measured according to the following measurement procedure 1 and measurement conditions, and the mode diameter and the frequency of the mode diameter were calculated. The measurement results are shown in Table 2. In the volumetric particle size distribution of the emulsified phase of each of the acidic separated liquid seasonings, one peak was present in each case. Next, each of the acidic separated liquid seasonings of Examples 1 to 6 and Comparative Examples 2 to 5 obtained above was shaken to mix the emulsion phase and the oil phase, and then the volumetric particle size distribution of the oil droplet particles in the acidic separated liquid seasoning was measured according to the following measurement procedure 2 and measurement conditions. The measurement results of Examples 1 to 6 and Comparative Examples 2 to 5 are shown in Figures 1 to 10, respectively. In the volumetric particle size distribution of each acidic separated liquid seasoning, there were two or more peaks. It is presumed that the presence of multiple peaks results in a sharp and non-uniform taste. (Measurement procedure 1) Add 9 times the amount of 5% SDS solution to 1 mL of the emulsion phase of each acidic liquid seasoning, mix well, and use a dropper to suck up the liquid to obtain a sample solution. Place a few drops of the sample solution on a laser diffraction particle size distribution analyzer and perform measurement under the following measurement conditions. (Measurement procedure 2) 215 g of each acidic separated liquid seasoning was filled into a plastic bottle (height 17 cm). Next, the center of the plastic bottle was held by hand and shaken 90 degrees left and right 12 times to mix the emulsion phase and oil phase, and 1 mL of liquid was sampled. 9 volumes of 5% SDS solution was added to 1 mL of the liquid and mixed well, and the liquid was sucked up using a dropper to obtain a sample liquid. A few drops of the sample liquid were placed in a laser diffraction particle size distribution analyzer and measured under the following measurement conditions. (Measurement conditions) Measuring equipment: Laser diffraction particle size distribution measuring device (MicrotracMT3300EXII, manufactured by Nikkiso Co., Ltd.) Measurement standard: Volume Analysis conditions: Asphericity and refractive index 1.6 Particle size measurement range: 0.021μm to 2000μm ·Particle size classification: 132ch ·Temperature: 20℃

[0060] (evaluation) Each of the acidic liquid seasonings obtained above was evaluated by multiple trained panels on the following criteria (1 to 5 points) for "aroma of cheese and oil," "rich flavor of cheese and oil," "clean aftertaste (acidity)," and "ease of mixing of emulsion phase and oil phase when shaken by hand" on a 9-point scale (1.0 to 5.0 points) in increments of 0.5 points. The evaluation results are shown in Table 2. A score of 3.0 points or more can be considered a good result. In particular, when the results are good in the three categories of "aroma of cheese and oil," "rich flavor of cheese and oil," and "clean aftertaste (acidity)," it is considered to have a "sharp, heterogeneous taste." [Criteria for evaluating cheese and oil aroma] 5: I could strongly smell the cheese and oil. 4: I could really smell the aroma of cheese and oil. 3: I could smell a slight hint of cheese and oil. 2: I didn't really notice the aroma of cheese and oil. 1: I could barely detect the aroma of cheese and oil. [Criteria for evaluating the richness of cheese and oil] 5: I could strongly taste the richness of the cheese and oil. 4: I could really taste the richness of the cheese and oil. 3: I could slightly taste the richness of cheese and oil. 2: I didn't really taste the richness of the cheese and oil. 1: I could barely taste the richness of the cheese and oil. [Clean aftertaste (sour)] 5: There was a strong refreshing aftertaste (acidity). 4: The aftertaste was refreshing (sour). 3: There was a slight refreshing aftertaste (acidity). 2: I didn't really feel any refreshing aftertaste (sourness). 1: There was almost no refreshing aftertaste (acidity). [Evaluation criteria for ease of mixing of emulsion phase and oil phase when shaken by hand] 5: It was very easy to mix. 4: It was easy to mix. 3: Somewhat easy to mix. 2: It was difficult to mix. 1: Did not mix.

[0061] The acidic separated liquid seasonings of Examples 1 to 6 were all evaluated as being good in terms of the aroma of cheese and oil, the rich taste of cheese and oil, the refreshing aftertaste (acidity), and the ease of mixing of the emulsion phase and the oil phase when mixed by shaking with the hand. In particular, the acidic separated liquid seasonings of Examples 1 to 6 all had a distinct and non-uniform taste. The acidic emulsified liquid seasoning of Comparative Example 1 did not have an oil phase layered on top of the emulsified phase, so it was inferior in the evaluations of the cheese and oil aroma, the richness of the cheese and oil, and the refreshing aftertaste (sourness). The acidic separated liquid seasoning of Comparative Example 2 had a high viscosity of the emulsified phase at 20°C, and was therefore inferior in the evaluations of the aroma of cheese and oil, the rich flavor of cheese and oil, the clean aftertaste (acidity), and the ease of mixing of the emulsified phase and oil phase when shaken by hand. The acidic separated liquid seasoning of Comparative Example 3, which did not contain an emulsifying agent (enzyme-treated egg yolk), was inferior in the evaluation of the richness of cheese and oil. The acidic separated liquid seasoning of Comparative Example 4 was inferior in the evaluation of cheese and oil aroma because the content of edible oil in the oil phase was lower than the content of edible oil in the emulsified phase. The acidic separated liquid seasoning of Comparative Example 5 was inferior in the evaluation of cheese and oil aroma because the content of edible oil in the oil phase was lower than the content of edible oil in the emulsified phase.

[0062] [Table 2]

Claims

1. An acidic separated liquid seasoning having an emulsified phase and an oil phase, The acidic separated liquid seasoning contains cheese, an emulsifier, an edible oil and fat, and water, The content of the edible oil and fat in the oil phase is 5.0% by mass or more based on the total amount of the acidic separated liquid seasoning, The mass ratio of the edible oil and fat content in the oil phase to the edible oil and fat content in the emulsified phase is 1.0 or more; The cheese content is 3.0% by mass or more based on the total amount of the acidic separated liquid seasoning, The viscosity of the emulsion phase at 20°C is 100 mPa·s or more and 2500 mPa·s or less, The oil droplet particles of the emulsion phase were measured using a laser diffraction particle size distribution analyzer under the following conditions: analysis conditions: non-spherical and refractive index 1.6, particle size measurement range: 0.023 μm to 2000 μm, particle size division: 132 ch. In terms of volume-based particle size distribution, The mode diameter is 10 μm or more and 55 μm or less, The frequency of the mode diameter is 2.0% or more. Acidic separated liquid seasoning.

2. The content of the edible oil and fat is 10% by mass or more and 50% by mass or less based on the total amount of the acidic separated liquid seasoning. The acidic separated liquid seasoning according to claim 1.

3. The content of the edible oil and fat in the oil phase is 45% by mass or less based on the total amount of the acidic separated liquid seasoning. The acidic separated liquid seasoning according to claim 1 or 2.

4. The content of the edible oil and fat in the emulsified phase is 1.0% by mass or more and 20% by mass or less based on the total amount of the acidic separated liquid seasoning. The acidic separated liquid seasoning according to claim 1 or 2.

5. The edible oil or fat in the oil phase contains a flavor oil. The acidic separated liquid seasoning according to claim 1 or 2.

6. The cheese content is 20% by mass or less based on the total amount of the acidic separated liquid seasoning. The acidic separated liquid seasoning according to claim 1 or 2.

7. The cheese comprises at least one of natural cheese and processed cheese. The acidic separated liquid seasoning according to claim 1 or 2.

8. The content of the natural cheese is 50% by mass or more based on the total amount of the cheese. The acidic separated liquid seasoning according to claim 7.

9. The frequency of the mode diameter is 2.0% or more and 20% or less, The acidic separated liquid seasoning according to claim 1 or 2.

10. The emulsifying agent contains at least one selected from the group consisting of egg yolk and emulsifying starch. The acidic separated liquid seasoning according to claim 1 or 2.

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