JP2011120571A - Oil-in-water emulsion seasoning and production method thereof - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new oil-in-water emulsion seasoning capable of giving heated dishes having a smooth surface of the coated oil-in-water seasoning and preferable appearance, even when mass-producing the dishes provided by coating the oil-in-water seasoning on a food material or the like and heating it in a dish-cooking factory. <P>SOLUTION: The oil-in-water emulsified seasoning contains a first sickener and a second sickener in a water phase. The viscosity of the first sickener when heating a 1 wt.% aqueous dispersion thereof to 55°C and cooling the obtained dispersion to 20°C, is less than 80% of the viscosity when heating the aqueous dispersion to 90°C and cooling to 20°C. The 2 wt.% aqueous solution of the second sickener forms gel at 5°C, and the gel is a thermoplastic gel. The oil-in-water emulsion seasoning has a viscosity at 5°C of 140-1,000 Pa s. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention has a smooth surface shape of the applied oil-in-water emulsified seasoning even when the oil-in-water emulsified seasoning is applied to ingredients and then heated, even in the case of mass production at a side dish factory or the like. The present invention relates to a novel oil-in-water emulsified seasoning and a method for producing the same.

  High-viscosity oil-in-water emulsified seasonings such as mayonnaise are used in combination with vegetables and the like, and in recent years, they are increasingly used after being applied to foods and baked or steamed. For example, in a restaurant or the like, an oil-in-water emulsified seasoning is thinly spread on a white fish or hamburger with a spatula or the like and then heated in an oven or a steamer. In a bakery, an oil-in-water emulsified seasoning is spread on bread dough and then baked to produce cooked bread.

  However, when applying highly viscous oil-in-water emulsified seasonings such as mayonnaise to foods, etc., in order to spread the surface smoothly with a spatula etc., a restaurant chef or bakery craftsman Advanced skills that are worn by people are necessary. Therefore, when mass production is performed at a sugar beet factory, etc., after applying a highly viscous oil-in-water emulsified seasoning to ingredients, unevenness occurs in the oil-in-water emulsified seasoning on the surface of the product obtained. There was a problem that it was not preferable in appearance.

  As an oil-in-water type emulsified seasoning to be heated after being applied to foods, etc., for example, JP-A-11-318354 (Patent Document 1) uses an emulsifier containing at least whey protein and egg white, A method for producing a heat-resistant oil-in-water emulsified food in which the blending amount is specified within a specific range is proposed. Japanese Patent Application Laid-Open No. 2001-204375 (Patent Document 2) discloses edible fats and oils, egg yolk, egg white, brewing A topping material has been proposed that is baked with bread or the like that is obtained by adding non-α-ized flour to mayonnaise raw materials mainly composed of vinegar, seasonings, and the like and stirring them uniformly. However, in these documents, although the heat resistance and the like of the oil-in-water emulsified seasoning are studied, the surface shape when applied is not studied at all. Therefore, even when mass-produced cooking using oil-in-water type emulsified seasonings described in these documents and applying to ingredients etc. in a sugar beet factory, the surface of the oil-in-water type emulsified seasonings is uneven and the appearance is increased. The problem of objection is not solved.

Japanese Patent Laid-Open No. 11-318354 Japanese Patent No. 3375925

  Therefore, the object of the present invention is to apply the oil-in-water emulsified seasoning to the ingredients, etc., even when mass-produced cooking at a sugar beet factory etc., the surface of the applied oil-in-water emulsified seasoning It is an object of the present invention to provide a novel oil-in-water emulsified seasoning capable of obtaining a cooked food having a smooth shape and a favorable appearance, and a method for producing the same.

The present inventors have found that the above-mentioned object can be achieved by including two specific thickeners in the water phase of an oil-in-water emulsified seasoning, and have completed the present invention.
That is, the present invention comprises an oil-in-water emulsion containing a first thickener in an insoluble state and a second thickener in a dissolved state in a water phase and having a viscosity at 5 ° C. of 140 to 1000 Pa · s. A seasoning,
(a) The first thickener has a viscosity when the 1 wt% aqueous dispersion is heated to 55 ° C. and then cooled to 20 ° C. When the aqueous dispersion is heated to 90 ° C. and then cooled to 20 ° C. Less than 80% of the viscosity,
(b) a 2 wt% aqueous solution of the second thickener forms a gel at 5 ° C., the gel being a thermoplastic gel;
The second thickener is
(b1) at least one selected from locust bean gum, guar gum, tara gum, cassia gum and glucomannan, and xanthan gum, or
(b2) An oil-in-water emulsified seasoning that is at least one selected from agar, carrageenan, and gellan gum is provided.

  Moreover, this invention is a manufacturing method of this oil-in-water type emulsified seasoning, Comprising: In a manufacturing process, it manufactures, without heating above 60 degreeC in the state which disperse | distributed the said 1st thickener in the water phase. A manufacturing method is provided.

  The oil-in-water emulsified seasoning of the present invention has a smooth and preferable surface shape, even when it is roughly applied to foodstuffs to the extent that irregularities are generated on the surface, the surface shape changes due to heating such as baking and the irregularities become inconspicuous It becomes. Therefore, the surface shape of the oil-in-water emulsified seasoning is smooth even when mass-producing dishes in which a high-viscosity oil-in-water emulsified seasoning is applied to ingredients and heated at a sugar beet factory etc. A product with a favorable appearance can be produced. Therefore, further expansion of demand for oil-in-water emulsified seasonings of the present invention is expected by providing such oil-in-water emulsified seasonings of the present invention.

  In addition, the first thickener dispersed in the water phase in an insoluble state at 5 ° C. dissolved or formed into a sol by heating and contributed to the thickening, but formed a gel in the aqueous phase at 5 ° C. By making the second thickener into a sol, the viscosity of the oil-in-water emulsified seasoning as a whole is lowered, and the viscosity is preferably between 50 and 90 ° C. when the oil-in-water emulsified seasoning is heated. There is a state of 110 Pa · s or less. Therefore, when the oil-in-water emulsified seasoning of the present invention is applied to the surface of food and heated, the oil-in-water emulsified seasoning melts moderately between 50-90 ° C. and deforms to have a smooth surface shape. Become. Thereafter, when the heating proceeds, the ratio of the first thickener dispersed in the water phase in an insoluble state at 5 ° C. by dissolving or forming a sol by heating increases, and the oil-in-water emulsion Seasoning thickens. Thus, since the specific thickening stabilizer which has a different state change by heating is used in combination, when the oil-in-water emulsion seasoning of the present invention is heated, the oil-in-water emulsion seasoning It is presumed that the decrease in viscosity and the increase in viscosity occur moderately, and as a result, the unevenness of the oil-in-water emulsified seasoning surface changes to a smooth shape.

  Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%”, and the viscosity is No. when the viscosity of the oil-in-water emulsified seasoning is 0.005 to 0.5 Pa · s using a BH viscometer. No. 1 at 1 rotor, rotation speed 20 rpm, 0.5-10 Pa · s No. 4 rotor, 20 rpm, 10 to 500 Pa · s. 6 rotor, 2 rpm, 500-1000 Pa. T-BAR SPINDLE D rotor at s, rotation speed 2 rpm, 1000-5000 Pa · s at T-BAR SPINDLE F rotor, rotation speed 2 rpm. This is the calculated value.

The oil-in-water emulsified seasoning of the present invention contains the following first thickener and second thickener in the aqueous phase.
The viscosity of the first thickener when the approximately 1 wt% aqueous dispersion is heated to 55 ° C. and then cooled to 20 ° C. is the viscosity when the aqueous dispersion is heated to 90 ° C. and then cooled to 20 ° C. It has a viscosity characteristic of less than 80%. More specifically, this viscosity characteristic is obtained by preparing an aqueous dispersion of a thickener in the range of 0.5 to 3 wt% at room temperature, heating it to 55 ° C. with heating and stirring, and reaching 55 ° C. It is calculated from the viscosity measured when it is naturally cooled immediately after warming and cooled to 20 ° C., and the viscosity measured after heating and cooling similarly at 90 ° C.

  Further, the viscosity characteristic of the first thickener is that the thickening action is not exhibited because most or all of the first thickener is not dissolved in water at 20 ° C. before heating, and the viscosity is 55 ° C. Even if heated, the state hardly changes, but when heated to 90 ° C, it dissolves in water or forms a sol, and when it is cooled, it gels, and even at 20 ° C it exhibits a thickening effect. That is, it means that the first thickener is generally room temperature non-dissolvable and heat soluble.

  Examples of thickeners that satisfy such viscosity characteristics include carrageenan, tamarind seed gum, locust bean gum, and non-gelatinized starch. Here, examples of non-gelatinized starch include various types of starch that have not been pregelatinized, such as potato starch, corn starch, tapioca starch, rice starch, and processed starch obtained by processing these. Unrefined cereal flour does not satisfy the above-mentioned viscosity characteristics because it contains many components other than starch. In addition, some carrageenan, locust bean gum, tamarind seed gum and the like do not exhibit the above-mentioned viscosity characteristics depending on the purification method, processing method, etc., but they do not become the first thickener.

  One or more kinds of the above thickeners can be contained in the aqueous phase. Moreover, when many non-gelatinized starch is contained among these thickeners, smoothness falls and the surface shape after a heating may worsen. Therefore, gums such as tamarind seed gum, locust bean gum, carrageenan and the like are preferred in order to easily apply the effect of the present invention that can be smoothly applied to food and the surface shape changes smoothly upon heating.

  In the oil-in-water emulsified seasoning of the present invention, the first thickener is at least partially dispersed at 5 ° C. in the aqueous phase, more preferably all is dispersed in an undissolved state. Even if it is a thickener having the above-mentioned viscosity characteristics, if the thickener has already been sufficiently dissolved or solated by preheating the thickener in the aqueous phase, the oil-in-water emulsion seasoning Even after heating on the surface of food, the surface shape does not change smoothly. This is because the first thickener preliminarily heated and dissolved in the aqueous phase thickens the oil-in-water emulsified seasoning, so that the oil-in-water emulsified seasoning heated to 50 to 90 ° C. has a low viscosity. This is because it becomes difficult. That is, even if the oil-in-water emulsified seasoning is heated to 50 to 90 ° C., the oil-in-water emulsified seasoning is appropriately dissolved and hardly deformed.

  A preferable blending ratio of the first thickener is 0.01 to 5%, more preferably 0.3 to 3% of the oil-in-water emulsion seasoning, although it depends on the type of the first thickener. . When the content of the first thickener is less than the above range, it is difficult to obtain a smooth surface shape even when the oil-in-water type emulsified seasoning is applied to foods and heated, and when the content is more than the above range, the oil-in-water type Even if the emulsified seasoning is applied to the surface of the food and heated, it becomes difficult to deform in accordance with the unevenness of the surface of the food, and the surface is difficult to change into a smooth shape. The texture of the oil-type emulsified seasoning may become too hard.

  On the other hand, the second thickener is an approximately 2 wt% aqueous solution, more specifically, an aqueous dispersion prepared by adjusting the thickener in the range of 1 to 3 wt% to form a gel at 5 ° C. It is a thermoplastic gel. That is, the oil-in-water type emulsified seasoning containing the second thickener in a dissolved state is made into a sol by heating to lower the viscosity, and deforms due to its own weight on the surface of the food to which the oil-in-water emulsified seasoning is applied. Thereafter, the gel is re-formed by cooling to increase the viscosity.

  Examples of the second thickener include xanthan gum, locust bean gum, guar gum, tara gum, cassia gum, glucomannan, agar, carrageenan, gellan gum and the like. These can contain 1 type or multiple types in a water phase. In particular, in order to obtain a heated dish having a smooth surface shape of the applied oil-in-water emulsified seasoning, (a) at least one selected from locust bean gum, guar gum, tara gum, cassia gum and glucomannan, and xanthan gum It is preferable to use in combination, or (b) agar, carrageenan and gellan gum to be used alone or in combination.

When used in combination with one or more selected from locust bean gum, guar gum, tara gum, cassia gum and glucomannan and xanthan gum, polysaccharides react with each other, at room temperature (15-25 ° C), A solution having a property of high viscosity and low viscosity when heated to about 60 ° C. or higher is obtained. In the oil-in-water emulsified seasoning of the present invention, a specific thickening stabilizer having such properties is dissolved in the aqueous phase. The compounding ratio of one or more selected from these locust bean gum, guar gum, tara gum, cassia gum and glucomannan and xanthan gum is one or two selected from locust bean gum, guar gum, tara gum, cassia gum and glucomannan The total blending amount of the seeds or more and the blending amount of xanthan gum are preferably 10:90 to 90:10, more preferably 30:70 to 70:30, in terms of mass ratio. By the blending ratio, the viscosity of these dissolved solutions becomes high at room temperature, and the viscosity characteristic that becomes low viscosity by heating is likely to be exhibited, and the effect of the present invention in which the surface shape changes smoothly by heating is easily exhibited. .

The preferred blending ratio of the second thickener is 0.2 to 4%, more preferably 0.5 to 2% of the oil-in-water emulsion seasoning, although it depends on the type of the second thickener. is there. The total amount of the first thickener and the second thickener is preferably 0.4 to 10%, more preferably 1 to 4%.
If the total blending amount is less than the above value, it is difficult to obtain a smooth surface shape even if the oil-in-water type emulsified seasoning is applied to foods and heated, whereas if it exceeds the above value, the oil-in-water emulsified seasoning There is a tendency for melting of the mouth to worsen.

  The water content of the oil-in-water emulsified seasoning of the present invention is 30 to 90% of the oil-in-water emulsified seasoning to gel or sol the second thickener as quickly as possible at room temperature. It is preferable to make it 40% to 90%. When the water content is less than the above value, the thickener is difficult to dissolve in water, so it is difficult to form a smooth surface shape even when applied to foods and heated. On the other hand, when the water content is higher than the above value, the oil-in-water type It becomes difficult to obtain a rich taste as an emulsified seasoning. The water content of the oil-in-water emulsified seasoning was measured according to the nutrition labeling standard (April 24, 2003, Ministry of Health, Labor and Welfare Notification No. 176) in accordance with the reduced pressure heating drying method described in the third column of Appendix 2. It is the value.

  In the oil-in-water emulsified seasoning of the present invention, the oil phase contains edible fat as a main component. The edible oil and fat is not particularly limited as long as it is a variety of edible oils and fats used in conventional oil-in-water emulsion seasonings. Specifically, for example, rapeseed oil, soybean oil, corn oil, safflower oil, sunflower Oil, cottonseed oil, sesame oil, sesame oil, palm oil, palm olein, olive oil, peanut oil, coconut oil, perilla oil, milk fat, beef tallow, lard, fish oil, or other refined oils, MCT (medium chain fatty acid triglyceride) ), Oils and fats obtained by chemical or enzymatic treatment such as transesterified oil, etc., or a combination of two or more. Moreover, as these edible fats and oils, you may mix | blend with the raw material containing edible fats and oils, such as fresh cream and milk.

  The amount of the edible oil / fat may be the same as that of a general oil-in-water emulsified seasoning, but the water content of the oil-in-water emulsified seasoning is preferably 30 to 90% as described above. Preferably, the blending amount of edible oils and fats is preferably 10 to 70%, more preferably 10 to 50%, considering the blending amount of other raw materials from the viewpoint of 40 to 90%.

  The oil-in-water emulsified seasoning of the present invention includes, for example, egg yolk, egg white, whole egg, lecithin, lysolecithin, milk protein, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, Octenyl succinylated starch and the like can be contained.

  The oil-in-water emulsified seasoning of the present invention can appropriately contain various raw materials usually used in oil-in-water emulsified seasonings. For example, sugars such as dextrin, dextrin alcohol, oligosaccharide, oligosaccharide alcohol, sour materials such as vinegar, citric acid, lactic acid, lemon juice, various seasonings such as sodium glutamate, salt, sugar, ascorbic acid or its salt, vitamin Antioxidants such as E, various extracts, spices such as mustard flour and pepper, various proteins and their degradation products, diced boiled eggs, pickled cucumbers, onions, parsley and other chopped vegetables Can do.

  As described above, the oil-in-water emulsified seasoning of the present invention preferably has the following viscosity characteristics by containing the first thickener and the second thickener in the aqueous phase. . First, it is 140-1000 Pa.s at 5 degreeC, More preferably, it is 140-600 Pa.s. As a result, even if this oil-in-water emulsified seasoning is stored in the refrigerator, it can be immediately squeezed with a desired application pattern on the surface of the food or smoothly spread after taking out from the refrigerator. Become.

  The oil-in-water emulsified seasoning of the present invention has a state of preferably 110 Pa · s or less, more preferably 50 Pa · s or less, between 50 and 90 ° C. when heated from 5 ° C. That is, when the oil-in-water emulsified seasoning of the present invention is heated from about 5 ° C., the first thickener dispersed in an undissolved state at 5 ° C. usually begins to dissolve or sol at about 50 to 90 ° C. However, since the second thickener that has gelled at 5 ° C. is made into a sol and has a reduced viscosity, the viscosity of the oil-in-water emulsified seasoning as a whole is lowered. With regard to this viscosity reduction, in the present invention, the first thickener is preferably used so that there is a state of viscosity of 110 Pa · s or less, more preferably 50 Pa · s or less, between 50 and 90 ° C. It is preferable to define the composition of the second thickener. Thus, after applying the oil-in-water emulsified seasoning of the present invention to the surface of the food, when heated in an oven, a steamer, a microwave oven, etc., the oil-in-water emulsified seasoning melts on the surface of the food, and by its own weight Deform. In addition, depending on the temperature at which the viscosity increase due to the first thickener, the temperature at which the viscosity decrease due to the second thickener occurs, and the magnitude of these viscosity changes, The viscosity of the oil-type emulsified seasoning shows a minimum value. Therefore, it is preferable to set the minimum viscosity to 10 Pa · s or more because the oil-in-water emulsified seasoning dissolved on the surface of the food can be prevented from dripping from the surface regardless of the surface shape of the food.

  Further, when the first thickener is solated by heating and then cooled to room temperature or lower, the oil-in-water emulsion seasoning is increased by the gelation of the first thickener that has been solated by heating. Viscous and thicken by re-forming the gel of the second thickener. If the viscosity at 5 ° C. after heating to 90 ° C. is too high, the texture tends to be hard, so the viscosity at 5 ° C. after heating to 90 ° C. is 5000 Pa · s or less. preferable.

  As a specific product form of the oil-in-water type emulsified seasoning of the present invention, an acidic oil-in-water type emulsified emulsion having a pH of 4.6 or less, such as edible oil, vinegar, and egg yolk containing semi-solid emulsified dressing In addition to the seasonings, cream sauce, white sauce, hollandaise sauce and the like can be mentioned. Among these, the acidic oil-in-water emulsified seasoning containing edible oil, vinegar and egg yolk is particularly prone to irregularities in the surface shape when applied, but according to the present invention, such acidic oil-in-water Even if it is a type | mold emulsion-like seasoning, it can deform | transform by heating and can be made into the smooth surface shape without an unevenness | corrugation. Therefore, the present invention can be suitably implemented in such an acidic oil-in-water emulsified seasoning.

  The method for producing an oil-in-water emulsified seasoning of the present invention is a production method for producing the first thickener dispersed in an aqueous phase without heating to 60 ° C. or higher in the production process, The conventional method can be followed except that the aqueous phase is not heated to 60 ° C. or higher with the first thickener dispersed in the aqueous phase. For example, as the water phase raw material, the first thickener, the second thickener, the emulsifier and the seasoning are uniformly mixed at less than 60 ° C., and the oil phase raw material is added while stirring with a mixer or the like. For example, after rough emulsification and then final emulsification with a colloid mill or the like, a bottle container or a glass container is filled and sealed. On the other hand, when the first thickener is dispersed in the aqueous phase and heated to 60 ° C. or higher in advance, most of the first thickener starts to sol at 50 to 90 ° C. It becomes difficult to contain the first thickener in an undissolved state in a small amount, and it becomes difficult to make the topping formed from the oil-in-water emulsified seasoning smooth and have a favorable appearance.

[Example 1]
A mayonnaise-like food was produced at the following blending ratio. Mixing vinegar, raw egg yolk, salt, tamarind seed gum (first thickener), xanthan gum (second thickener), locust bean gum (second thickener), gelatin, sodium glutamate, and fresh water The mixture was stirred and mixed to prepare an aqueous phase part. Next, vegetable oil was gradually added while stirring the aqueous phase, and the resulting mixture was coarsely emulsified. Next, the obtained emulsion was filled in a flexible tube container made of a three-layer laminate resin having a capacity of 300 mL to produce an acidic oil-in-water emulsion seasoning of the present invention. The water content of the obtained mayonnaise-like food was 59%.

  In addition, when the 1% aqueous dispersion of tamarind seed gum used as the first thickener was heated to 55 ° C and cooled to 20 ° C, the viscosity of the aqueous dispersion was heated to 90 ° C and 20 ° C. It was 10% with respect to the viscosity when it cooled to.

  The acidic oil-in-water emulsified seasoning obtained had (a) a viscosity at 5 ° C. of 150 Pa · s, and (b) a viscosity of 230 Pa · s when heated to 90 ° C. and then cooled to 5 ° C. Moreover, in order to confirm whether the viscosity may be 120 Pa · s or less between 50 ° C. and 90 ° C., when the viscosity was measured at each temperature of 50, 60, 70, 80, 90 ° C., Among these, the minimum viscosity was 35 Pa · s.

  By observing the obtained acidic oil-in-water emulsified seasoning with an optical microscope (magnification: 1000), it was confirmed that tamarind seed gum dispersed in an undissolved state was present in the aqueous phase.

<Mixing ratio of acidic oil-in-water emulsified seasoning>
(Oil phase)
30% vegetable oil
(Water phase)
Vinegar (acidity 4%) 15%
10% raw egg yolk
3% salt
Tamarind seed gum (heat solubility) 1%
Gelatin (room temperature soluble) 1%
Xanthan gum (room temperature solubility) 0.2%
Locust bean gum (soluble at room temperature) 0.2%
Shimizu Residue ―――――――――――――――――――――――
Total 100%

[Example 2]
In Example 1, the total amount of the tamarind seed gum (first thickener) as the raw material was changed to the same amount of carrageenan (first thickener) in the same manner as in Example 1 except that the acid water was used. An oil-type emulsified seasoning was produced.

  The viscosity of the obtained acidic oil-in-water emulsified seasoning at 5 ° C. was 150 Pa · s, and the viscosity of what was heated to 90 ° C. and then cooled to 5 ° C. was higher than 150 Pa · s. Moreover, when the viscosity of the acidic oil-in-water emulsified seasoning was measured at each temperature of 50, 60, 70, 80, and 90 ° C., the minimum viscosity among them was 110 Pa · s or less.

  Moreover, the viscosity when a 1% aqueous dispersion of carrageenan used as the first thickener was heated to 55 ° C. and cooled to 20 ° C. was heated to 90 ° C. and cooled to 20 ° C. It was 53% with respect to the viscosity at the time of doing.

[Example 3]
In Example 1, the same method as in Example 1 except that the total amount of the tamarind seed gum (first thickener) as the raw material was changed to the same amount of non-locust bean gum (first thickener). An acidic oil-in-water emulsified seasoning was prepared.

  The viscosity of the obtained acidic oil-in-water emulsified seasoning at 5 ° C. was 150 Pa · s, and the viscosity of what was heated to 90 ° C. and then cooled to 5 ° C. was higher than 150 Pa · s. Moreover, when the viscosity of the acidic oil-in-water emulsified seasoning was measured at each temperature of 50, 60, 70, 80, and 90 ° C., the minimum viscosity among them was 110 Pa · s or less.

  In addition, when a 1% aqueous dispersion of locust bean gum used as the first thickener is heated to 55 ° C. and cooled to 20 ° C., the viscosity of the same is obtained by heating the aqueous dispersion to 90 ° C. It was 70% with respect to the viscosity when it cooled to.

[Example 4]
In Example 1, the same method as in Example 1 except that the total amount of the tamarind seed gum (first thickener) as a raw material was changed to the same amount of non-gelatinized starch (first thickener). An acidic oil-in-water emulsified seasoning was prepared.

  The obtained acidic oil-in-water emulsified seasoning had a viscosity of 140 Pa · s at 5 ° C., and was heated to 90 ° C. and then cooled to 5 ° C., and the viscosity was higher than 140 Pa · s. Moreover, when the viscosity of the acidic oil-in-water emulsified seasoning was measured at each temperature of 50, 60, 70, 80, and 90 ° C., the minimum viscosity among them was 110 Pa · s or less.

  In addition, when the 1% aqueous dispersion of non-gelatinized starch used as the first thickener was heated to 55 ° C. and cooled to 20 ° C., the viscosity of the aqueous dispersion was heated to 90 ° C. It was 27% with respect to the viscosity when cooled to ° C.

[Comparative Example 1]
In the preparation of the acidic oil-in-water emulsified seasoning of Example 1, tamarind seed gum (heat-dissolvable) and fresh water are mixed and heated to 90 ° C. to dissolve the tamarind seed gum and then other water. An acidic oil-in-water emulsified seasoning was produced in the same manner as in Example 1 except that the phase raw materials were mixed.

[Test Example 1]
The type of the first thickener contained in the oil-in-water emulsified seasoning in an undissolved state and the presence or absence of heat treatment in the production process of the oil-in-water emulsified seasoning are In order to examine the influence on the surface shape after heating, the following test was conducted. That is, the acidic oil-in-water emulsion seasonings of Examples 1 to 4 and Comparative Example 1 were heated by the following method, and the surface shape of the acidic oil-in-water emulsion seasonings after heating was determined according to the following three levels. It was evaluated with. The results are shown in Table 1.

<Heating method>
100 g of an acidic oil-in-water emulsified seasoning was spread on a white fish fillet with a butter knife to a thickness of about 5 mm, and a plurality of grooves with a depth of about 3 mm were formed with a fork. White fish fillets coated with this acidic oil-in-water emulsified seasoning were baked in an oven (200 ° C., 5 minutes).

<Evaluation criteria for surface shape of acidic oil-in-water emulsified seasoning>
A: Unevenness on the surface almost disappears and is very smooth.
B: Although the surface unevenness | corrugation remains a little, it is smooth as a whole.
C: Unevenness on the surface remains and is not smooth.

From Table 1, acidic oil-in-water produced using heat-dissolvable tamarind seed gum, carrageenan, and locust bean gum without heating these heat-dissolvable thickening stabilizers in a water-dispersed state at a temperature exceeding 60 ° C. It can be understood that the type emulsified seasoning (Examples 1 to 4) is preferable because the surface of the acidic oil-in-water type emulsion seasoning after heating changes to a smooth shape. In particular, when heat-dissolvable tamarind seed gum and carrageenan were used (Examples 1 and 2), the surface shape of the acidic oil-in-water emulsion seasoning after heating was very smooth and preferred. On the other hand, even when a heat-soluble thickening stabilizer is used, an acidic oil-in-water emulsion seasoning in which the thickening stabilizer is dissolved by heating at a temperature exceeding 60 ° C. in a water-dispersed state. The material (Comparative Example 1) was not preferable because the surface shape of the acidic oil-in-water emulsified seasoning after heating was not smooth.

[Test Example 2]
In order to investigate the influence of the type of thickener dissolved in the aqueous phase on the surface shape of the oil-in-water emulsified seasoning after heating, the following test was conducted. That is, in Example 1, except that the total amounts of the raw materials xanthan gum (second thickener) and locust bean gum (second thickener) were changed to pregelatinized starch and xanthan gum, respectively. In the same manner, an acidic oil-in-water emulsified seasoning was produced. Subsequently, the obtained acidic oil-in-water emulsion seasonings are heated in the same manner as in Test Example 1, and the surface shape of the acidic oil-in-water emulsion seasonings after heating is evaluated in the same manner as in Test Example 1. evaluated. The results are shown in Table 2.

From Table 2, an acidic oil-in-water emulsion seasoning (No. 2-1) produced by dissolving these thickeners in an aqueous phase using xanthan gum and locust bean gum is an acidic oil-in-water after heating. It can be understood that the surface of the mold-type emulsified seasoning is preferable because it changes to a very smooth shape. On the other hand, acidic oil-in-water emulsified seasoning (No. 2-2) and xanthan gum (No. 2-3) used by dissolving pregelatinized starch were used. The seasoning was not preferable because the surface shape of the acidic oil-in-water emulsified seasoning after heating was not smooth.

[Test Example 3]
In order to investigate the influence of the blending amount of the first thickener on the surface shape and texture after heating of the oil-in-water emulsified seasoning, the following tests were conducted. That is, in Example 1, except that the blending amount of tamarind seed gum (first thickener) was changed to the ratio shown in Table 3, the acidic oil-in-water emulsified seasoning was prepared in the same manner as in Example 1. Made. Subsequently, the obtained acidic oil-in-water emulsified seasoning is heated in the same manner as in Test Example 1, and the surface shape of the acid oil-in-water emulsified seasoning after heating is evaluated by the same evaluation criteria as in Test Example 1. did. Furthermore, the acid oil-in-water emulsified seasoning after heating was eaten, and the texture was evaluated according to the following evaluation criteria. The results are shown in Table 3.

<Evaluation criteria for mayonnaise-like texture>
A: There is no roughness and the taste is good.
B: Slight roughness, but no problem.
C: There is roughness.

From Table 3, acidic oil-in-water emulsified seasonings (No. 3-1 to No. 3-4) in which the blending amount of the first thickener is 0.01 to 3% of the product are heated. It can be understood that the surface shape of the later acidic oil-in-water emulsified seasoning is smooth, and that the texture of the acidic oil-in-water emulsified seasoning is not problematic and is preferable. In particular, when the blending amount is 0.05 to 2% (No. 3-2 to No. 3-3), the surface shape of the acidic oil-in-water emulsified seasoning after heating is very smooth, In addition, the texture of the acidic oil-in-water emulsified seasoning was very pleasing and very favorable.

[Test Example 4]
In order to investigate the influence of the total amount of xanthan gum and locust bean gum as the second thickener on the surface shape and texture after heating of the oil-in-water emulsified seasoning, the following tests were performed. That is, in Example 1, an acidic oil-in-water emulsified seasoning was made in the same manner as in Example 1 except that the total amount of xanthan gum and locust bean gum dissolved in the aqueous phase was changed to the ratio shown in Table 3. Made. At this time, the mixing ratio of xanthan gum and locust bean gum was 1: 1 by mass ratio in any of the test sections. Subsequently, the obtained acidic oil-in-water emulsified seasoning is heated in the same manner as in Test Example 1, and the surface shape of the acid oil-in-water emulsified seasoning after heating is evaluated by the same evaluation criteria as in Test Example 1. did. Moreover, the acidic oil-in-water type emulsified seasoning after heating was eaten and the food texture was evaluated according to the following evaluation criteria. The results are shown in Table 4.

<Evaluation criteria for mayonnaise-like texture>
A: Melting in the mouth is good.
B: Slightly poor melting but no problem.
C: Mouth melting is bad.

From Table 4, the acidic oil-in-water emulsified seasoning (No. 4-1 to No. 4) whose total compounding quantity of the xanthan gum and locust bean gum dissolved in the aqueous phase is 0.01 to 3% with respect to the product. It can be understood that -4) is preferable because the surface shape of the acidic oil-in-water emulsion seasoning after heating is smooth, and the texture of the acidic oil-in-water emulsion seasoning is not problematic. In particular, when the blending amount is 0.05 to 2% (No. 4-2 to No. 4-3), the surface shape of the acidic oil-in-water emulsified seasoning after heating is very smooth, In addition, the texture of the acidic oil-in-water emulsified seasoning was very good because it melted in the mouth.

[Example 5]
An acidic oil-in-water emulsified seasoning was produced at the following blending ratio. That is, first, glucomannan (second thickener) and cassia gum (second thickener) are dispersed in fresh water and heated to 90 ° C. to dissolve these thickeners, and then the product temperature is 40 ° C. Cooled to. Put the obtained glucomannan and cassia gum solution, vinegar, raw egg yolk, salt, carrageenan (first thickener) and xanthan gum (second thickener) in a mixer, stir and mix, Prepared. Next, vegetable oil was gradually added while stirring the aqueous phase, and the resulting mixture was coarsely emulsified. Next, an acidic oil-in-water emulsified seasoning of the present invention product was manufactured by filling the obtained emulsion into a three-layer laminate container having a capacity of 300 mL.

  The obtained acidic oil-in-water emulsified seasoning had a viscosity at 5 ° C. of 300 Pa · s, and was heated to 90 ° C. and then cooled to 5 ° C., and the viscosity was higher than 300 Pa · s. Moreover, when the viscosity of the acidic oil-in-water emulsified seasoning was measured at each temperature of 50, 60, 70, 80, and 90 ° C., the minimum viscosity among them was 110 Pa · s or less.

  Moreover, the viscosity when a 1% aqueous dispersion of carrageenan used as the first thickener was heated to 55 ° C. and cooled to 20 ° C. was heated to 90 ° C. and cooled to 20 ° C. It was 53% with respect to the viscosity at the time of doing.

50 g of the obtained acidic oil-in-water emulsified seasoning was applied on a hamburger with a butter knife so as to leave surface irregularities, and then humidified and heated (120 ° C., 3 minutes) in a steam convection oven. The surface of the acidic oil-in-water emulsified seasoning after heating almost disappeared with unevenness on the surface, and the texture was very smooth and textured.

<Mixing ratio of acidic oil-in-water emulsified seasoning>
(Oil phase)
40% vegetable oil
(Water phase)
Vinegar (acidity 4%) 15%
10% raw egg yolk
3% salt
Carrageenan (heat solubility) 1%
Xanthan gum (room temperature solubility) 0.2%
Glucomannan (heat solubility) 0.1%
Cassia gum (heat solubility) 0.1%
Shimizu Residue ―――――――――――――――――――――――
Total 100%

[Example 6]
An acidic oil-in-water emulsified seasoning was produced at the following blending ratio. That is, first, agar (second thickener), carrageenan (second thickener) and gellan gum (second thickener) are dispersed in fresh water and heated to 90 ° C. to increase these thickeners. Was dissolved, and then cooled to 40 ° C. The obtained agar, carrageenan and gellan gum solution, vinegar, raw egg yolk, salt, tamarind seed gum (first thickener) and locust bean gum (first thickener) are placed in a mixer and mixed with stirring. A water phase part was prepared. Next, vegetable oil was gradually added while stirring the aqueous phase, and the resulting mixture was coarsely emulsified. Next, an acidic oil-in-water emulsified seasoning of the present invention product was manufactured by filling the obtained emulsion into a three-layer laminate container having a capacity of 300 mL.

  The obtained acidic oil-in-water emulsified seasoning had a viscosity at 5 ° C. of 300 Pa · s, and was heated to 90 ° C. and then cooled to 5 ° C., and the viscosity was higher than 300 Pa · s. Moreover, when the viscosity of the acidic oil-in-water emulsified seasoning was measured at each temperature of 50, 60, 70, 80, and 90 ° C., the minimum viscosity among them was 110 Pa · s or less.

  The 1% aqueous dispersion of tamarind seed gum used as the first thickener was heated to 55 ° C. and cooled to 20 ° C. The viscosity when the aqueous dispersion was heated to 90 ° C. and 20 ° C. It was 10% with respect to the viscosity when it cooled to. In addition, when a 1% aqueous dispersion of locust bean gum used as the first thickener is heated to 55 ° C. and cooled to 20 ° C., the viscosity of the same is obtained by heating the aqueous dispersion to 90 ° C. It was 70% with respect to the viscosity when it cooled to.

50 g of the obtained acidic oil-in-water emulsified seasoning was applied on a hamburger with a butter knife so as to leave surface irregularities, and then humidified and heated (120 ° C., 3 minutes) in a steam convection oven. The surface of the acidic oil-in-water emulsified seasoning after heating almost disappeared with unevenness on the surface, and the texture was very smooth and textured.

<Mixing ratio of acidic oil-in-water emulsified seasoning>
(Oil phase)
40% vegetable oil
(Water phase)
Vinegar (acidity 4%) 15%
10% raw egg yolk
3% salt
Tamarind seed gum (heat solubility) 0.5%
Locust bean gum (room temperature soluble) 0.5%
Agar 0.5%
Carrageenan (heat solubility) 0.2%
Gellan gum (heat solubility) 0.2%
Shimizu Residue ―――――――――――――――――――――――
Total 100%

[Example 7]
A cream sauce was prepared at the following ratio. That is, fresh cream, butter, salt, tamarind seed gum (first thickener), xanthan gum (second thickener), guar gum (second thickener), tara gum (second thickener) And fresh water was put into a mixer and mixed with stirring. Next, the cream sauce of the present invention was manufactured by filling the obtained mixture into a three-layer laminate container having a capacity of 300 mL.

  The viscosity of the obtained cream sauce at 5 ° C. was 250 Pa · s, and the viscosity of the cream sauce heated to 90 ° C. and cooled to 5 ° C. was higher than 250 Pa · s. Moreover, when the viscosity of the cream sauce was measured at each temperature of 50, 60, 70, 80, and 90 ° C., the minimum viscosity among them was 110 Pa · s or less.

  The 1% aqueous dispersion of tamarind seed gum used as the first thickener was heated to 55 ° C. and cooled to 20 ° C. The viscosity when the aqueous dispersion was heated to 90 ° C. and 20 ° C. It was 10% with respect to the viscosity when it cooled to.

100 g of the obtained cream sauce was applied on a bread with a butter knife so as to leave surface irregularities, and then heated and humidified (120 ° C., 3 minutes) in a steam convection oven. The surface of the cream sauce after heating was almost smooth with almost no irregularities on the surface, and the texture was very smooth with no texture and very good.

<Combination ratio of cream sauce>
Fresh cream 50%
5% butter
Salt 0.5%
Tamarind seed gum (heat solubility) 2%
Xanthan gum (room temperature soluble) 2%
Guar gum (room temperature soluble) 1%
Tara gum (room temperature soluble) 1%
Shimizu Residue ―――――――――――――――――――――――
Total 100%

Claims (5)

An oil-in-water emulsified seasoning containing a first thickener in an insoluble state and a second thickener in a dissolved state in a water phase and having a viscosity at 5 ° C. of 140 to 1000 Pa · s,
(a) The first thickener has a viscosity when the 1 wt% aqueous dispersion is heated to 55 ° C. and then cooled to 20 ° C., and when the aqueous dispersion is heated to 90 ° C. and then cooled to 20 ° C. Less than 80% of the viscosity,
(b) a 2 wt% aqueous solution of the second thickener forms a gel at 5 ° C., the gel being a thermoplastic gel;
The second thickener is
(b1) at least one selected from locust bean gum, guar gum, tara gum, cassia gum and glucomannan, and xanthan gum, or
(b2) An oil-in-water emulsified seasoning that is at least one selected from agar, carrageenan, and gellan gum. The oil-in-water emulsified seasoning has a state of 110 Pa · s or less between 50 and 90 ° C., and the viscosity at 5 ° C. after heating the oil-in-water emulsified seasoning to 90 ° C. is 90 ° C. The oil-in-water emulsified seasoning according to claim 1, which has a viscosity higher than that at 5 ° C before heating.   The oil-in-water emulsified seasoning according to claim 1 or 2, comprising at least one selected from carrageenan, tamarind seed gum, locust bean gum and non-gelatinized starch as the first thickener.   The oil-in-water emulsified seasoning according to any one of claims 1 to 3, comprising edible oil, vinegar and egg yolk.   It is a manufacturing method of the oil-in-water type emulsified seasoning in any one of Claims 1-4, Comprising: In a manufacturing process, it heats to 60 degreeC or more in the state which disperse | distributed the said 1st thickener to the water phase. The manufacturing method of the oil-in-water type emulsified seasoning manufactured without using.