Emulsified seasoning

Abstract

To suppress harsh taste peculiar to potassium even while potassium at a high concentration is contained.SOLUTION: A W / O type emulsion seasoning contains potassium, edible oil and a specific emulsifier, and realizes suppression in a sodium intake and an increase in a potassium intake, and can suppress harsh taste peculiar to potassium. The emulsion seasoning exhibits extremely excellent effect in a frozen food use due to quickly returning to an emulsion state by thawing even being once frozen, and retaining a function of suppressing harsh taste of potassium.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to an emulsified seasoning for suppressing the bitterness of potassium chloride.

Background Art

[0002] Potassium plays an important role in the living body such as maintaining intracellular osmotic pressure and retaining moisture, and also has an effect of excreting sodium, so it is attracting attention in terms of preventing hypertension.

[0003] According to the Dietary Reference Intakes for Japanese (2020 edition), men 18 years of age and older are 2,500 mg / day (target 3,000 mg / day), and women 18 years of age and older are 2,000 mg / day (target 2,600 mg / day). Many fortified foods add one-third of the potassium required per day (833 mg or more based on the criteria for men 18 years of age and older).

[0004] However, potassium chloride, which is the cheapest and most readily available potassium compound, has a strong off-flavor (bitter taste), and there is a limit to the amount that can be added. Therefore, methods of suppressing the bitter taste by adding masking agents such as amino acids and inosinic acid have been studied. For example, Patent Document 1 discloses a method of combining potassium chloride with an amino acid or a salt thereof.

[0005] However, the flavor of conventional potassium-containing foods has not reached a level that satisfies consumers.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0007] An object of the present invention is to suppress the eggy flavor peculiar to potassium while containing a high concentration of potassium.

Means for Solving the Problems

[0008] The present inventors have found that the present invention can be realized by a W / O type emulsified seasoning containing potassium, edible oil and fat, and a specific emulsifier.

[0009] That is, one embodiment of the present invention is a W / O type emulsified seasoning containing potassium, edible oil and fat, and an emulsifier, wherein the emulsifier is a condensed ricinoleic acid ester, and the mass ratio of the edible oil and fat content to the water content (edible oil and fat / water) is 0.4 to 2.0.

[0010] One embodiment relates to the above emulsified seasoning, wherein the content of the condensed ricinoleic acid ester is 0.05 to 5.0% by mass.

[0011] One embodiment is a W / O type emulsified seasoning containing potassium, edible oil and fat, and an emulsifier, wherein the emulsifier is soy lecithin, and the mass ratio of the edible oil and fat content to the water content (edible oil and fat / water) is 0.5 to 2.0.

[0012] One embodiment relates to the above emulsified seasoning, wherein the emulsifier is soy lecithin, and the content of soy lecithin is 0.003 to 5.0% by mass.

Advantages of the Invention

[0013] With the completion of the present invention, it becomes possible to suppress the sodium intake and increase the potassium intake, and to suppress the eggy flavor peculiar to potassium. In addition, the emulsified seasoning according to the present invention can quickly return to the emulsified state when thawed even if it is once frozen, and can maintain the function of suppressing the eggy flavor of potassium, so that it exhibits extremely excellent effects in frozen food applications.

Modes for Carrying Out the Invention

[0014] Hereinafter, the emulsified seasoning according to the embodiment of the present invention will be specifically described.

[0015] Emulsified seasoning The emulsified seasoning is at least a W / O (water-in-oil) type emulsion. By wrapping potassium (aqueous potassium solution) which causes the egg flavor with edible oil, the action of potassium on taste buds can be inhibited, and the egg flavor peculiar to potassium can be suppressed.

[0016] The emulsified seasoning consists of potassium, edible oil, and an emulsifier.

[0017] As the potassium compound serving as a source of potassium, any water-soluble potassium compound that can be used for food purposes may be used. Specifically, inorganic salts such as potassium chloride, potassium iodide, and potassium hydroxide, and organic acid salts such as potassium glutamate, potassium gluconate, tripotassium citrate, and potassium lactate can be mentioned.

[0018] In the present invention, the potassium compound is dissolved in water and used as an aqueous solution. Although there is no particular limitation on the potassium concentration in the aqueous solution, considering the problem of the present invention of providing a seasoning with a high potassium concentration, the potassium concentration in the aqueous solution is preferably 5% or more and 20% or less.

[0019] The edible oil is not particularly limited as long as it is an oil generally distributed for food use. From the viewpoint of enhancing the stability of the emulsified state, an edible oil that is liquid at normal temperature (25°C) is preferred. Specifically, palm olein oil, rapeseed oil, sesame oil, corn oil, castor oil, etc. can be mentioned.

[0020] The emulsifier is a condensed ricinoleic acid ester or soy lecithin. By using a condensed ricinoleic acid ester or soy lecithin as the emulsifier, an emulsion with high stability can be produced even when an aqueous solution with a high potassium concentration is used.

[0021] (Emulsified seasonings using condensed ricinoleic acid esters) In one embodiment, when a condensed ricinoleic acid ester is used as the emulsifier, it is necessary to set the mass ratio of edible oil and fat to water (edible oil and fat / water) in the emulsified seasoning to 0.4 to 2.0, and preferably 0.5 to 1.5. When the mass ratio of edible oil and fat to water is less than 0.4, there is too little edible oil and fat to maintain the W / O type emulsified state.

[0022] On the other hand, when the mass ratio of edible oil and fat to water exceeds 2.0, the emulsified state is stable. However, if the amount of water contained in the emulsified seasoning is small, the potassium that can be added to the emulsified seasoning will also decrease. Therefore, when the mass ratio of edible oil and fat to water exceeds 2.0, the problem of the present invention of realizing a seasoning with a high potassium concentration cannot be solved.

[0023] In one embodiment, the content of the condensed ricinoleic acid ester (emulsifier) in the emulsified seasoning is preferably 0.05 to 1.0% by mass. When the content of the condensed ricinoleic acid ester is less than 0.05% by mass, there is too little emulsifier to maintain the W / O type emulsified state.

[0024] On the other hand, when the content of the condensed ricinoleic acid ester exceeds 1.0% by mass, the emulsified state is stable, but the peculiar smell of the emulsifier becomes strong and the flavor of the emulsified seasoning deteriorates, which is not preferable.

[0025] Examples of the condensed ricinoleic acid ester include tetraglyceryl condensed ricinoleic acid ester, hexaglyceryl condensed ricinoleic acid ester, polyglyceryl condensed ricinoleic acid ester, etc., and polyglyceryl condensed ricinoleic acid ester is preferable from the viewpoint of emulsification stability.

[0026] (Emulsified seasonings using soy lecithin) In one embodiment, when soy lecithin is used as the emulsifier, it is necessary to set the mass ratio of edible oil and fat to water in the emulsified seasoning (edible oil and fat / water) to 0.5 to 2.0, and preferably 0.6 to 1.5. When the mass ratio of edible oil and fat to water is less than 0.5, there is too little edible oil and fat to maintain the W / O type emulsified state.

[0027] On the other hand, when the mass ratio of edible oil and fat to water exceeds 2.0, the emulsified state is stable. However, if there is little water contained in the emulsified seasoning, the potassium that can be added to the emulsified seasoning will also decrease. Therefore, when the mass ratio of edible oil and fat to water exceeds 2.0, the problem of the present invention of realizing a seasoning with a high potassium concentration cannot be solved.

[0028] In one embodiment, the content of soy lecithin (emulsifier) in the emulsified seasoning is preferably 0.003 to 5.0% by mass. When the content of soy lecithin is less than 0.003% by mass, there is too little emulsifier to maintain the W / O type emulsified state.

[0029] On the other hand, when the content of soy lecithin exceeds 5.0% by mass, the emulsified state is stable, but the peculiar smell of the emulsifier becomes strong and the flavor of the emulsified seasoning deteriorates, which is not preferable. Note that the condensed ricinoleic acid ester tends to be less significant than soy lecithin.

Examples

[0030] Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to these examples. Note that “%” described below represents “% by mass” unless otherwise noted.

[0031] (Prototype Example 1) 3.2 g of polyglycerol condensed ricinoleic acid ester (CRS-75, manufactured by Sakamoto Pharmaceutical Co., Ltd., described as "condensed ricinoleic acid ester" in Table 1) was mixed with 160 g of palm olein (Univer NS, manufactured by Fuji Oil Co., Ltd.) to prepare an oil phase. Separately from the oil phase, 40 g of potassium chloride was dissolved in 130 g of water to prepare an aqueous phase (aqueous potassium chloride solution). While stirring the oil phase with a homomixer (12,000 rpm, manufactured by Primix Co., Ltd.), the aqueous phase was added in 10 g portions at 15-second intervals, and after the addition was completed, stirring was continued for an additional 5 minutes to produce an emulsified seasoning (Prototype Example 1).

[0032] Prototype Examples 2 to 8 were produced under the same conditions as Prototype Example 1, except that the amount of the aqueous phase or the amount of polyglycerol condensed ricinoleic acid ester added was changed as shown in Table 1. Since the pace of adding the aqueous phase to the oil phase is "10 g portions at 15-second intervals", the time until the addition of the aqueous phase is completed is different between Prototype Example 1 and Prototype Examples 2 to 4.

[0033] (Evaluation of Emulsion Stability) The emulsion stability of the emulsified seasonings (Prototype Examples 1 to 8) was evaluated by comparing the emulsified state immediately after production with the emulsified state after standing at 20°C for 12 hours. The details are as follows. The same evaluation was also performed for Prototype Examples 9 to 14. Good (○): No change in the emulsified state (stable) Fair (△): Some phase separation is observed. Poor (×): Completely phase-separated.

[0034]

Table 1

[0035] (Prototype Example 9) 13 g of soybean lecithin (J Lecithin CL, manufactured by J-Oil Mills) was mixed with 160 g of palm olein (Univer NS, manufactured by Fuji Oil Co., Ltd.) to adjust the oil phase. Separately from the oil phase, 40 g of potassium chloride was dissolved in 130 g of water to adjust the aqueous phase. While stirring the oil phase with a homomixer (12,000 rpm, manufactured by Primix), the aqueous phase was added in 10 g portions at 15-second intervals. After the addition was complete, stirring was continued for an additional 5 minutes to produce an emulsified seasoning (Prototype Example 9).

[0036] Prototype Examples 10 to 14 were produced under the same conditions as Prototype Example 9, except that the amount of the aqueous phase or the added amount of soybean lecithin was changed as shown in Table 2. Since the pace of adding the aqueous phase to the oil phase was "10 g portions at 15-second intervals", the time until the addition of the aqueous phase was completed differed between Prototype Example 9 and Prototype Examples 10 and 11.

[0037]

Table 2

[0038] Also, when comparing the condensed ricinoleic acid ester and soybean lecithin, soybean lecithin has a stronger off-flavor. Specifically, when comparing Prototype Example 5 (3.79% condensed ricinoleic acid ester) and Prototype Example 9 (3.79% soybean lecithin), Prototype Example 9 has a strong off-flavor and is not suitable for consumption. Even when using the condensed ricinoleic acid ester, if the added amount exceeds 5%, the off-flavor becomes too strong and it becomes unsuitable for consumption.

[0039] (Freezing Stability Evaluation) Regarding the emulsified seasoning, the emulsification stability after freezing was confirmed. Specifically, the emulsified seasonings immediately after production (Prototype Examples 1 to 14) were placed in a freezer at -40°C and frozen, and the emulsified state after thawing at room temperature was confirmed. The evaluation results showed the same tendency as the evaluation results of the emulsification stability, and the samples with a stable emulsified state maintained the emulsified state even after thawing.

Claims

Claim 1: A W / O type emulsified seasoning containing potassium chloride, edible oil, and an emulsifier, wherein the potassium concentration in the aqueous solution is 5% or more and 20% or less, the emulsifier is a condensed ricinoleic acid ester, the content of the condensed ricinoleic acid ester is 0.05 to 1.0% by mass, the mass ratio of the edible oil content to the water content (edible oil / water) is 1.2 to 2.

0. The emulsified seasoning is characterized by the above.

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