Saltiness intensifier for oil-in-water type seasonings, method for intensifying saltiness of oil-in-water type seasonings, and oil-in-water type seasonings

Abstract

To provide: a saltiness sensitizing agent that can impart saltiness to oil-in-water type seasoning without increasing the salt content (sodium content); a method for sensitizing saltiness of oil-in-water type seasoning; and a saltiness sensitized oil-in-water type seasoning.SOLUTION: Provided are: a saltiness sensitizing agent for an oil-in-water type seasoning that contains polyglycerol condensed ricinoleic acid ester as an active ingredient; a method for sensitizing saltiness of oil-in-water type seasoning by containing the saltiness sensitizing agent for oil-in-water type seasoning; and an oil-in-water type seasoning that contains the saltiness sensitizing agent for oil-in-water type seasoning.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a saltiness intensifier for water-in-oil seasonings, a method for intensifying the saltiness of water-in-oil seasonings, and water-in-oil seasonings.

Background Art

[0002] In recent years, consumers' health awareness has been increasing due to concerns about preventing lifestyle-related diseases. Therefore, for example, there is a need for emulsified seasonings such as dressings with reduced salt content (sodium content). However, when reducing the salt content (sodium content) of emulsified seasonings, there are problems such as a lack of saltiness or an unbalanced flavor. Even when adding other flavoring agents, it has been difficult to approach normal emulsified seasonings with the same saltiness but without salt reduction.

[0003] As low-salt (low-sodium) emulsified seasonings, dressings containing low-sweetness sweeteners and high-sweetness sweeteners (Patent Document 1), liquid seasonings containing reduced-salt soy sauce, polyphenols, and potassium chloride (Patent Document 2), etc. have been proposed. However, some of these technologies correct the flavor imbalance due to salt reduction, and technologies that can approach normal emulsified seasonings with the same saltiness but without salt reduction have been desired.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] In view of the above problems, the present invention aims to provide a saltiness intensifier for water-in-oil seasonings that can impart saltiness without increasing the salt content (sodium content), a method for intensifying the saltiness of water-in-oil seasonings, and a water-in-oil seasoning with intensified saltiness.

Means for Solving the Problems

[0006] As a result of intensive studies to solve the above problems, the present inventor has found that the saltiness of water-in-oil seasonings is intensified by including polyglycerol condensed ricinoleic acid ester in water-in-oil seasonings, and has completed the present invention. Specifically, the present invention provides the following.

[0007] (1) A saltiness intensifier for water-in-oil seasonings, having polyglycerol condensed ricinoleic acid ester as an active ingredient. (2) A method for intensifying the saltiness of water-in-oil seasonings by containing the saltiness intensifier for water-in-oil seasonings described in (1). (3) The method for intensifying the saltiness of water-in-oil seasonings described in (2), wherein the sodium content per 100 g of the water-in-oil seasoning is 1450 mg or less. (4) A water-in-oil seasoning containing the saltiness intensifier for water-in-oil seasonings described in (1), containing 10 to 3000 mass ppm of polyglycerol condensed ricinoleic acid ester as an active ingredient, and having a sodium content per 100 g of 1450 mg or less. (5) A water-in-oil seasoning containing the saltiness intensifier for water-in-oil seasonings described in (1), containing 5 to 50 mass% of oil and fat, 10 to 1500 mass ppm of polyglycerol condensed ricinoleic acid ester as an active ingredient, and having a sodium content per 100 g of 1450 mg or less. (6) A water-in-oil seasoning containing the saltiness intensifier for water-in-oil seasonings described in (1), containing 51 to 80 mass% of oil and fat, 10 to 3000 mass ppm of polyglycerol condensed ricinoleic acid ester as an active ingredient, and having a sodium content per 100 g of 1450 mg or less.

Effects of the Invention

[0008] According to the present invention, by including a specific amount of polyglycerol condensed ricinoleic acid ester in the water-in-oil type seasoning, the saltiness of the water-in-oil type seasoning can be enhanced. Further, according to the present invention, a saltiness enhancer for a water-in-oil type seasoning containing polyglycerol condensed ricinoleic acid ester as an active ingredient, and a water-in-oil type seasoning with enhanced saltiness containing a specific amount of the saltiness enhancer can be provided. Furthermore, according to the present invention, a saltiness enhancer capable of achieving the same level of saltiness as a normal water-in-oil type seasoning without reducing the salt content (sodium content), a method for enhancing the saltiness of a water-in-oil type seasoning with a reduced salt content (sodium content), and a water-in-oil type seasoning having the same level of saltiness as a normal water-in-oil type seasoning while having a low salt content can also be provided. In the present invention, "enhancement of saltiness" means that the saltiness felt when the water-in-oil type seasoning is put into the mouth is felt stronger, even though the sodium content in the water-in-oil type seasoning remains unchanged.

Embodiments for Carrying Out the Invention

[0009] 〔Saltiness Enhancer for Water-in-Oil Type Seasoning〕 The saltiness enhancer for a water-in-oil type seasoning of the present invention (hereinafter also referred to as a saltiness enhancer) contains polyglycerol condensed ricinoleic acid ester (hereinafter sometimes abbreviated as PGPR) as an active ingredient. The saltiness enhancer of the present invention itself does not exhibit saltiness or exhibits very weak saltiness, but is a substance having an effect of strongly feeling saltiness when added in a very small amount to a water-in-oil type seasoning containing a sodium salt. Therefore, by adding a saltiness enhancer to a water-in-oil type seasoning having a low sodium salt content, it is possible to give the same level of saltiness as a water-in-oil type seasoning having a higher sodium salt content, so that the sodium salt content in the water-in-oil type seasoning can be reduced.

[0010] The method for producing PGPR of the present invention is known. For example, it is obtained by an esterification reaction between ricinoleic acid mainly obtained from castor oil and polyglycerin. The polyglycerin part of PGPR is a mixture of a plurality of polyglycerins with different numbers (degree of polymerization) of polymerized glycerin, and can be expressed by the average degree of polymerization. The average degree of polymerization of polyglycerin can be calculated, for example, from the hydroxyl value of the mixture. The average degree of polymerization of the polyglycerin part of PGPR contained as an active ingredient in the salt taste enhancer of the present invention is preferably about 2 to 10, more preferably about 2 to 8, and even more preferably about 3 to 6.

[0011] As the PGPR which is an active ingredient of the salt taste enhancer of the present invention, commercially available products may be used. As commercially available products, for example, SY Glister CR-310, CR-500, CR-ED, CRS-75 manufactured by Sakamoto Yakuhin Kogyo Co., Ltd., Sansoft No. 818DG, 818R, 818SK, 818H manufactured by Sun Chemical Co., Ltd., POEM PR-300 manufactured by Riken Vitamin Co., Ltd., etc. can be appropriately used. Two or more kinds of PGPR may be used in combination.

[0012] The content of PGPR in the salt taste enhancer of the present invention can preferably be 10% by mass or more, 20% by mass or more, 30% by mass or more, 40% by mass or more, 50% by mass or more, 60% by mass or more, 70% by mass or more, 80% by mass or more. Also, the upper limit value of the content of PGPR in the salt taste enhancer of the present invention can preferably be 100% by mass or less, 99% by mass or less, 98% by mass or less, 97% by mass or less, 95% by mass or less, 90% by mass or less, 85% by mass or less. The lower limit and the upper limit of the content of PGPR in the salt taste enhancer of the present invention can be arbitrarily combined. However, the content of PGPR in the salt taste enhancer of the present invention is preferably 10 to 100% by mass, more preferably 30 to 100% by mass, even more preferably 50 to 100% by mass, even more preferably 70 to 100% by mass, still more preferably 80 to 100% by mass, and most preferably 90 to 100% by mass. The salt taste enhancer of the present invention may contain, in addition to PGPR which is an active ingredient, other emulsifiers, fats and oils, fine powders, etc. for easily dispersing and dissolving PGPR in food and drink.

[0013] Since the amount of the saltiness intensifier of the present invention added to the oil-in-water type seasoning varies depending on the type of the oil-in-water type seasoning, it is not constant. For each oil-in-water type seasoning to be used, the saltiness intensifier may be added so as to obtain an optimal amount. The standard content of the saltiness intensifier of the present invention in the oil-in-water type seasoning is 10 to 3000 ppm by mass as PGPR which is the active ingredient, preferably 25 to 1500 ppm by mass, more preferably 50 to 1000 ppm by mass, and most preferably 100 to 750 ppm by mass. When the content of PGPR is within the above range, the effects of the present invention are likely to be exhibited. In addition, when the oil-in-water type seasoning in the present invention contains 5 to 50% by mass of fats and oils, the standard content of the saltiness intensifier of the present invention in the oil-in-water type seasoning is preferably 10 to 1500 ppm by mass as PGPR which is the active ingredient, more preferably 100 to 1200 ppm by mass, even more preferably 200 to 900 ppm by mass, and most preferably 400 to 750 ppm by mass. Further, when the oil-in-water type seasoning in the present invention contains 51 to 80% by mass of fats and oils, the standard content of the saltiness intensifier of the present invention in the oil-in-water type seasoning is preferably 10 to 3000 ppm by mass as PGPR which is the active ingredient, more preferably 20 to 2000 ppm by mass, even more preferably 30 to 1500 ppm by mass, and most preferably 50 to 200 ppm by mass. When the content of PGPR is within the above range, the effects of the present invention are likely to be exhibited.

[0014] 〔Oil-in-water type seasoning〕 The oil-in-water type seasoning in the present invention refers to a seasoning in an oil-in-water droplet type (O / W type) emulsified state (oil-in-water type emulsified seasoning), and refers to dressings, mayonnaise, sauces, sauces, or other foods similar thereto. Preferred embodiments of the oil-in-water type seasoning of the present invention include liquid or semi-solid oil-in-water type seasonings, and more specifically, dressings, mayonnaise, and the like. Further, the dressings and mayonnaise may be "emulsified liquid dressings", "salad creamy dressings", and "mayonnaise" defined in Japanese Agricultural Standards (JAS).

[0015] The fats and oils contained in the oil-in-water type seasoning are, for example, soybean oil, high-oleic acid soybean oil, rapeseed oil, high-oleic acid rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, high-oleic acid safflower oil, sunflower oil, high-oleic acid sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, egoma oil, borage oil, olive oil, rice bran oil, wheat germ oil, palm oil, palm kernel oil, coconut oil, cocoa butter, beef tallow, lard, chicken fat, milk fat, fish oil, seal oil, algal oil, etc. Further, they may be one or more kinds of transesterified fats and oils, hydrogenated fats and oils, fractionated fats and oils, etc. of these fats and oils. Furthermore, the above-mentioned fats and oils may be used alone or in combination of two or more kinds. The fats and oils are preferably fats and oils that are liquid at 20°C. For example, soybean oil, high-oleic acid soybean oil, rapeseed oil, high-oleic acid rapeseed oil, corn oil, sesame oil, sesame salad oil, perilla oil, linseed oil, peanut oil, safflower oil, high-oleic acid safflower oil, sunflower oil, high-oleic acid sunflower oil, cottonseed oil, grape seed oil, macadamia nut oil, hazelnut oil, egoma oil, borage oil, olive oil, rice bran oil, wheat germ oil, etc. can be mentioned.

[0016] In the oil-in-water type seasoning of the present invention, the fat and oil content is preferably 5 to 85% by mass, more preferably 10 to 75% by mass, still more preferably 15 to 50% by mass, and most preferably 20 to 40% by mass. When the fat and oil content is within the above range, the saltiness intensifying effect when containing the saltiness intensifier of the present invention is more easily obtained. In addition, when the water-in-oil type seasoning in the present invention is a liquid water-in-oil type seasoning with a viscosity of 1000 to 8000 mPa·s, the oil and fat content is preferably 5 to 50% by mass, more preferably 10 to 40% by mass, still more preferably 15 to 35% by mass, and most preferably 20 to 30% by mass. Further, when the water-in-oil type seasoning in the present invention is a semi-solid (such as mayonnaise) water-in-oil type seasoning with a viscosity of 30 to 300 Pa·s, the oil and fat content is preferably 51 to 85% by mass, more preferably 60 to 80% by mass, and most preferably 65 to 75% by mass. When the oil and fat content is within the above range, the salt intensifying effect when the salt intensifier of the present invention is contained is more easily obtained. When the viscosity is that of a liquid water-in-oil type seasoning with a viscosity of 1000 to 8000 mPa·s, it is measured using a BM type viscometer (rotor No. 3, 12 rpm). When it is a semi-solid water-in-oil type seasoning with a viscosity of 30 to 300 Pa·s, it is measured using a BH type viscometer (rotor No. 6, 2 rpm, at 2 rotations).

[0017] In the water-in-oil type seasoning of the present invention, salt, vinegar, soy sauce, fruit juice, acidulant, umami seasoning, protein hydrolyzate, saccharides, sweetener, extracts, fragrance, spice, antioxidant, ingredients (such as grated vegetables, ground vegetables, etc.), powdered cheese, tomato paste, corn paste, sesame, etc. may be used. By using such raw materials, etc., a desired flavor and texture can be imparted to the water-in-oil type seasoning of the present invention. For example, when the water-in-oil type seasoning to be produced is dressing, using the above-mentioned raw materials, etc., coleslaw dressing, Caesar salad dressing, corn dressing, sesame dressing, Japanese-style dressing, Southern Island dressing, French dressing, etc. can be prepared.

[0018] The sodium content per 100 g of the water-in-oil type seasoning in the present invention is preferably 1450 mg or less, and preferably 1200 mg or less. Also, from the viewpoint of flavor balance, the sodium content per 100 g of the water-in-oil type seasoning is preferably 300 mg or more, and more preferably 500 mg or more. According to the Fifth Revised Japanese Food Standard Composition Table, the sodium content of dressing-type Japanese-style seasonings is 2,900 mg per 100 g. According to the Guidelines for Special Purpose Food Applications (published by the Japan Health and Nutrition Food Association, Inc. in February 1999), those with half or less of the sodium content described in the Japanese Food Standard Composition Table are defined as low-sodium foods. Currently, the sodium content of commercially available dressings is about 2,000 to 3,200 mg per 100 g. In addition, the sodium content per 100 g of water-in-oil type seasonings can be determined by the conventional atomic absorption method. In addition, when the water-in-oil type seasoning in the present invention contains 5 to 50% by mass of fats and oils, the sodium content per 100 g of the water-in-oil type seasoning is preferably 300 to 1,200 mg, more preferably 600 to 1,150 mg, and most preferably 800 to 1,100 mg. Further, when the water-in-oil type seasoning in the present invention contains 51 to 80% by mass of fats and oils, the sodium content per 100 g of the water-in-oil type seasoning is preferably 300 to 1,200 mg, more preferably 300 to 800 mg, and most preferably 350 to 500 mg. When the sodium content is within the above range, the effects of the present invention are likely to be exhibited.

[0019] 〔Method for enhancing the saltiness of water-in-oil type seasonings〕 The method for enhancing the saltiness of the water-in-oil type seasoning of the present invention is a method of incorporating the saltiness enhancer of the present invention into the water-in-oil type seasoning. According to the above method, the saltiness of the water-in-oil type seasoning can be enhanced without increasing the sodium content by table salt or the like. Therefore, the method for enhancing the saltiness of the water-in-oil type seasoning of the present invention can achieve the same level of saltiness as that of a normal water-in-oil type seasoning without reducing the salt content (sodium content), even when the salt content of the water-in-oil type seasoning is reduced.

[0020] The method for enhancing the saltiness of the water-in-oil type seasoning of the present invention is a method of adding the saltiness enhancer of the present invention to the water-in-oil type seasoning, with the content of PGPR as the active ingredient preferably being 10 to 3000 ppm by mass, more preferably 25 to 1500 ppm by mass, even more preferably 50 to 1000 ppm by mass, and most preferably 100 to 750 ppm by mass. When the content of PGPR is within the above range, the effects of the present invention are likely to be achieved. In addition, when the water-in-oil type seasoning in the present invention contains 5 to 50% by mass of oil and fat, the guideline for the content of the saltiness enhancer of the present invention in the water-in-oil type seasoning is, as PGPR as the active ingredient, preferably 10 to 1500 ppm by mass, more preferably 100 to 1200 ppm by mass, even more preferably 200 to 900 ppm by mass, and most preferably 400 to 750 ppm by mass. Also, when the water-in-oil type seasoning in the present invention contains 51 to 80% by mass of oil and fat, the guideline for the content of the saltiness enhancer of the present invention in the water-in-oil type seasoning is, as PGPR as the active ingredient, preferably 10 to 3000 ppm by mass, more preferably 20 to 2000 ppm by mass, even more preferably 30 to 1500 ppm by mass, and most preferably 50 to 200 ppm by mass. When the content of PGPR is within the above range, the effects of the present invention are likely to be achieved.

[0021] The water-in-oil type seasoning in the present invention preferably contains 50 to 3000 ppm by mass of PGPR in the oil and fat, even more preferably 100 to 2500 ppm by mass, and most preferably 500 to 2000 ppm by mass.

[0022] 〔Water-in-oil type seasoning containing a saltiness enhancer〕 The water-in-oil type seasoning containing the saltiness enhancer of the present invention contains 10 to 3000 ppm by mass of PGPR, which is the active ingredient of the saltiness enhancer, in the water-in-oil type seasoning in the above-mentioned present invention. The content of PGPR in the water-in-oil type seasoning containing the saltiness enhancer of the present invention is preferably 25 to 1500 ppm by mass, more preferably 50 to 1000 ppm by mass, and most preferably 100 to 750 ppm by mass. In addition, when the oil-in-water type seasoning of the present invention contains 5 to 50% by mass of oil and fat, the guideline for the content of the saltiness intensifier of the present invention in the oil-in-water type seasoning is, as PGPR which is the active ingredient, preferably 10 to 1500 ppm by mass, more preferably 100 to 1200 ppm by mass, even more preferably 200 to 900 ppm by mass, and most preferably 400 to 750 ppm by mass. Further, when the oil-in-water type seasoning of the present invention contains 51 to 80% by mass of oil and fat, the guideline for the content of the saltiness intensifier of the present invention in the oil-in-water type seasoning is, as PGPR which is the active ingredient, preferably 10 to 3000 ppm by mass, more preferably 20 to 2000 ppm by mass, even more preferably 30 to 1500 ppm by mass, and most preferably 50 to 200 ppm by mass. When the content of PGPR is within the above range, the effects of the present invention are likely to be achieved.

[0023] The oil-in-water type seasoning containing the saltiness intensifier of the present invention is the same as the above-mentioned "oil-in-water type seasoning in the present invention" in terms of preferred embodiments, oil and fat content, and other raw materials.

[0024] [Method for producing an oil-in-water type seasoning containing a saltiness intensifier] The oil-in-water type seasoning containing the saltiness intensifier of the present invention can be produced according to the production method of a normal oil-in-water type seasoning. For example, in the case of the production method of an emulsion liquid dressing, which is one embodiment of the oil-in-water type seasoning containing the saltiness intensifier of the present invention, oil and fat, the saltiness intensifier of the present invention, and raw materials other than oil-soluble raw materials (for example, saccharides, thickening polysaccharides, acetic acid, table salt, water, etc.) are heated and stirred to uniformly dissolve and disperse the raw materials to prepare an aqueous phase. Stirring can be carried out by any means as long as the raw materials are uniformly dispersed, etc. For example, stirrers or methods such as a propeller, a homomixer, a blender, a disperser, a paddle mixer, a colloid mill, a continuous mixer, a static mixer, and ultrasonic waves can be used. Next, the oil-in-water type seasoning of the present invention and the oil and fat (oil phase) in which the oil-soluble raw materials are dissolved are added to the aqueous phase prepared above and mixed and emulsified to obtain an emulsion liquid dressing.

[0025] The oil-in-water type seasoning containing the saltiness intensifier of the present invention may be sterilized by hot pack sterilization or retort sterilization. There are no particular restrictions on the method of hot pack sterilizing the oil-in-water type seasoning and the material of the hot pack, and conventionally known methods and materials can be used. There are also no particular restrictions on the hot pack filling conditions, and conventionally known conditions may be used. For example, it can be carried out at a temperature of 45°C or higher, preferably 60°C or higher. Further, there are no particular restrictions on the method of retort sterilizing the oil-in-water type seasoning and the container used for retort sterilization, and conventionally known methods and the like can be used. As the method of retort sterilization, for example, 120°C, 30 to 60 minutes, etc. may be used. Also, semi-retort at a temperature of 105 to 115°C, high retort at a temperature of 130°C or higher, etc. may be used.

Examples

[0026] Hereinafter, the present invention will be described more specifically with reference to examples, but the scope of the present invention is not limited to the descriptions of these examples in any way.

[0027] 〔Production of Emulsified Liquid Dressing〕 An emulsified liquid dressing was produced according to the formulations shown in Tables 1 and 2. That is, isomerized liquid sugar, brewed vinegar (acidity 10%), salt, sodium octenyl succinate starch, xanthan gum, lemon flavor, and water were put into a heatable container equipped with a stirrer, and heated with stirring at 100 rpm until the product temperature reached 90°C to dissolve the raw materials. Then, it was cooled until the product temperature reached 20°C to prepare the aqueous phase. Next, rapeseed oil or rapeseed oil in which PGPR was dissolved to a desired content was added to the aqueous phase while emulsifying at 6500 rpm for 10 minutes with a tabletop homomixer to produce an emulsified liquid dressing (Examples 1 to 3, Comparative Example 1). Note that as PGPR, hexaglycerin condensed ricinoleic acid ester (trade name: Sansoft 818H, manufactured by Taiyo Chemical Co., Ltd.) was used.

[0028] The sodium content in the emulsified liquid dressing is derived from the raw materials, namely, salt and sodium octenyl succinate starch. However, since the formulation amounts of the raw materials in Examples 1 and 3 are the same as those in Comparative Example 1, the sodium content was measured by atomic absorption spectrometry only for the control example, Comparative Example 1, and Example 2. The measurement results are shown in Tables 1 and 2. In addition, when the viscosities of all the emulsified liquid dressings were measured using a BM viscometer (rotor No. 3, 12 rpm), they were found to be in the range of 2,100 to 4,500 mPa·s. Note that the "PGPR content (ppm)" in the table refers to the PGPR content in the entire emulsified liquid dressing.

[0029] 〔Evaluation of Emulsified Liquid Dressing〕 For the emulsified dressing produced above, a sensory comparison test was conducted with a general formulation example (control example) as a control to confirm the effect of enhancing the saltiness by adding PGPR to the salt-reduced emulsified liquid dressing. (Evaluation Method) Five professional panelists scored the saltiness after holding each emulsified liquid dressing (2 ml) in their mouths according to the following scoring criteria. Next, the average score of the five panelists' scores was calculated and evaluated according to the following evaluation criteria. The evaluation results are shown in Tables 1 and 2. (Scoring Criteria) 2 points: Feeling the same saltiness as the control example. 1 point: The saltiness is slightly weaker than that of the control example, but it is acceptable as a dressing. 0 point: The saltiness is weaker than that of the control example and is not acceptable as a dressing. (Evaluation Criteria) ◎: 1.6 - 2 ○: 1 - 1.4 ×: 0 - 0.8

[0030]

Table 1

[0031]

Table 2

[0032] From the results in Tables 1 and 2, compared with the general emulsified liquid dressing (control example), the emulsified liquid dressing with the salt content (sodium content) reduced to less than half (Comparative Example 1) had a weak taste and was unacceptable as an emulsified liquid dressing. However, the emulsified liquid dressings with PGPR blended at 25 - 500 ppm (Examples 1 - 3) were acceptable as emulsified liquid dressings, and the salt taste intensifying effect of PGPR was recognized.

[0033] 〔Manufacture of Mayonnaise〕 Mayonnaise was manufactured according to the formulation shown in Table 3. That is, salted egg yolk (salt content 10% by mass), brewed vinegar (acidity 5%), table salt, sodium glutamate, mustard oil, and water were put into a container equipped with a stirrer, stirred at 100 rpm for 10 minutes at room temperature to dissolve the raw materials and prepare the aqueous phase. Next, rapeseed oil or rapeseed oil with PGPR dissolved to a desired content was fed into the aqueous phase and roughly emulsified using a paddle mixer (100 rpm) under reduced pressure. Then, finish emulsification was carried out for 20 minutes using a homomixer (5500 rpm) to manufacture mayonnaise (Examples 4 and 5, Comparative Example 2). For PGPR, hexaglycerin condensed ricinoleic acid ester (trade name: Sansoft 818H, manufactured by Taiyo Chemical Co., Ltd.) was used.

[0034] The sodium content in mayonnaise is derived from the raw materials, table salt, salted egg yolk, and sodium glutamate. Since the formulation amounts of the raw materials in Examples 4 and 5 are the same as those in Comparative Example 2, the sodium content was measured by atomic absorption spectrometry only for the control example and Comparative Example 2. The measurement results are shown in Table 3. Also, when the viscosities of all mayonnaises were measured using a BH-type viscometer, rotating at 2 rpm using rotor No. 6, the values at two rotations were measured and found to be 50 - 120 Pa·s. Note that the "PGPR content (ppm)" in the table refers to the PGPR content in the whole mayonnaise.

[0035] 〔Evaluation of Mayonnaise〕 Regarding the mayonnaise produced as described above, a sensory comparison test was conducted against a general formulation example (control example) to confirm the effect of enhancing the saltiness by adding PGPR to the reduced-salt mayonnaise. The method for evaluating the saltiness and the scoring criteria were the same as those used for the above emulsified dressing. The evaluation results are shown in Table 3.

[0036]

Table 3

[0037] From the results in Table 3, compared with general mayonnaise (control example), the mayonnaise with about half the salt content (sodium content) (Comparative Example 2) had a weak saltiness and was unacceptable as mayonnaise. However, the mayonnaise formulated with 70 or 1400 ppm of PGPR (Examples 4 and 5) was acceptable as mayonnaise, and the saltiness-enhancing effect of PGPR was confirmed.

Claims

1. A saltiness intensifier for oil-in-water type seasonings, having polyglycerol condensed ricinoleic acid ester as an active ingredient.

2. A method for intensifying the saltiness of an oil-in-water type seasoning by containing the saltiness intensifier for oil-in-water type seasonings according to Claim 1.

3. The method for intensifying the saltiness of an oil-in-water type seasoning according to Claim 2, wherein the sodium content per 100 g of the oil-in-water type seasoning is 1450 mg or less.

4. An oil-in-water type seasoning containing the saltiness intensifier for oil-in-water type seasonings according to Claim 1, containing 10 to 3000 mass ppm of polyglycerol condensed ricinoleic acid ester as an active ingredient, and having a sodium content per 100 g of 1450 mg or less.

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