JP2022116388A - Bottled smoke-flavor acidic emulsion-state seasoning and production method thereof, and method of retaining smoke odor - Google Patents

Abstract

To provide a bottled smoke-flavor acidic emulsion-state seasoning which can retain a smoke odor and maintain an emulsion state even after long-term storage.SOLUTION: A bottled smoke-flavor acidic emulsion-state seasoning at least contains edible fat and oil, vinegar, and egg yolk. At least some of the vinegar is smoked vinegar, The egg yolk includes enzyme-untreated egg yolk and enzyme-treated egg yolk. In the acidic emulsion-state seasoning, the content of the enzyme-treated egg yolk in raw equivalent is from 0.08 pt.mass to 20 pts.mass inclusive per pt.mass of the enzyme-untreated egg yolk in raw equivalent.SELECTED DRAWING: None

Description

There is an application for the application of Article 30, Paragraph 2 of the Patent Law https://www. kewpie. co. jp/products/product/mayonnaise/mayonnaise/4901577082849/ https://www. kewpie. com/newsrelease/2021/1986/https://www. kewpie. co. jp/karashi_kunsei/ https://www. kewpie. co. jp/recipes/products/mayonnaise/mayonnaise/mayonnaise/4901577082849/ https://www. kewpie. co. jp/recipes/products/mayonnaise/mayonnaise/mayonnaise/4901577082849/? p=2 https://www. kewpie. co. jp/recipes/recipe/QP10005676/https://www. kewpie. co. jp/recipes/recipes/QP10005678/https://www. kewpie. co. jp/recipes/recipe/QP10006356/https://www. kewpie. co. jp/recipes/recipe/QP10006348/https://www. kewpie. co. jp/recipes/recipe/QP10006347/https://www. kewpie. co. jp/recipes/recipe/QP10006346/https://www. kewpie. co. jp/recipes/recipe/QP10006345/https://www. kewpie. co. jp/recipes/recipe/QP10006344/https://www. kewpie. co. jp/recipes/recipe/QP10006343/https://www. kewpie. co. jp/recipes/recipe/QP10006341/https://www. kewpie. co. jp/recipes/recipe/QP10006329/https://www. kewpie. co. jp/recipes/recipe/QP10006328/

There is an application for the application of Article 30, Paragraph 2 of the Patent Law https://www. kewpie. co. jp/recipes/recipe/QP10005679/https://www. kewpie. co. jp/recipes/recipe/QP10005677/ Food Newspaper January 13, 3rd year of Reiwa morning edition page 3 Nikkei MJ January 13th, 3rd year of Reiwa page 010 Food Weekly January 15th, 3rd year of Reiwa No. 2486 Retail economic newspaper January 15, 2021 Nikkei Sangyo Shimbun January 19, 2021 Page 012 Keimei Shimbun January 25, 2021 Shinano Mainichi Shimbun January 28, 2021 morning edition page 8 Chiba Nippo January 2021 January 28, 2020 morning edition page 4 Get Navi March 2021, page 136 https://entabe. jp/36678/kiwpie-smoked-mayonnaise https://prtimes. jp/main/html/rd/p/000000116.000044559. html https://www. at press. ne. jp/news/242469 https://www. nikkei. com/article/DGXLRSP602687_W1A100C2000000/https://www. mylifenews. net/food/2021/01/post-4121. html https://kirestyle-woman. com/news/life/contents/299234 https://news. live door. com/article/detail/19493474/https://fv1. jp/73833/http://www. jpubb. com/press/2617243/https://b2b-ch. infomart. co. jp/news/detail. page? IM NEWS1=2340644 https://www. foods-ch. com/news/press_1280670/ http://machi. jpubb. com/jpr/2617243 https://kaden. watch. impress. co. jp/docs/news/1298571. html

There is an application for the application of Article 30, Paragraph 2 of the Patent Law http://topics. smt. docomo. ne. jp/article/kaden_watch/trend/kaden_watch-1298571? fm=latestnews https://news. goo. ne. jp/article/kaden_watch/trend/kaden_watch-1298571. html https://news. Yahoo. co. jp/articles/059144633d0d5c319719bd3f8dd93fdd9f238d6b https://netafull. net/neta-eat/064493. html https://www. work-master. net/2021207831 https://www. nikkei. com/article/DGXZQODZ0692M0W1A100C2000000 http://www. jpack world. com/newsflash/2021/01/post-5435. html https://www. jacom. or. jp/ryutsu/news/2021/01/210108-48729. php https://www. nomooo. jp/column/172185/https://gunosy. com/articles/ePt6I https://www. excite. co. jp/news/article/Nomooo_172185/https://www. bcnretail. com/news/detail/20210108_208204. html http://topics. smt. docomo. ne. jp/article/bcnretail/trend/bcnretail-208204? fm=latestnews https://news. goo. ne. jp/article/bcnretail/trend/bcnretail-208204. html http://jp. news. gree. net/news/entry/3886111 https://gunma. ikuze. net/detail? id=720815979009474560 https://gunosy. com/articles/eCowt

There is an application for the application of Article 30, Paragraph 2 of the Patent Law https://kanagawa. ikuze. net/detail? id=720815979009474560 http://news. line. me/article/feed/a1a8cb3ce2c7 https://news. live door. com/article/detail/19511893/https://mellow. ismyprecious. jp/detail? id=720815979009474560 https://news. mixi. jp/view_news. pl? id=6372195&media_id=87 https://news. ismyprecious. jp/detail? id=720815979009474560 https://oita. ikuze. net/detail? id=720815979009474560 https://okayama. ikuze. net/detail? id=720815979009474560 https://okinawa. ikuze. net/detail? id=720815979009474560 https://shimane. ikuze. net/detail? id=720815979009474560 https://this. kiji. is/720815979009474560 https://workout. ismyprecious. jp/detail? id=720815979009474560 https://news. Yahoo. co. jp/articles/c6ea974cb0bc132e0ba1d9a978b8d2dd116b4a7d https://ure. pia. co. jp/articles/-/926714 https://www. excite. co. jp/news/article/BcnRetail_208204/ https://kimetsu. ismyprecious. jp/detail? id=720815979009474560 https://news. nico video. jp/watch/nw8777044? news_ref = search_search

There is an application for the application of Article 30, Paragraph 2 of the Patent Law https://literacy. ismyprecious. jp/detail? id=720815979009474560 https://bungaku. ismyprecious. jp/detail? id=720815979009474560 https://jinsei. ismyprecious. jp/detail? id=720815979009474560 https://oshiro-tenshu. net/detail? id=720815979009474560 https://ekiden-news. net/detail? id=720815979009474560 https://shokuhin. net/39337/2021/01/13/kakou/choumi/ https://news. nifty. com/article/economy/business/12308-927194/ https://news. live door. com/article/detail/19528434/https://gigazine. net/news/20210114-kewpie-smoked-mayonnaise/ https://news. headlines. au one. jp/stories/series/general/14107500 https://gunosy. com/articles/eOXQ8 https://news. live door. com/article/detail/19535409/https://antenna. jp/articles/12296307 http://news. line. me/article/feed/db9e396ebc3c https://www. olive-hitomawashi. com/news/2021/01/post-1048. html https://straightpress. jp/20210117/468336 https://news. ameba. jp/entry/20210117-459/ https://kirestyle-woman. com/news/life/contents/300594

There is an application for the application of Article 30, Paragraph 2 of the Patent Law https://news. live door. com/article/detail/19548355/https://michill.com/article/detail/19548355/ jp/author/articles/72589 https://getnews. jp/archives/2907570 https://news. prcm. jp/article/258529 https://mdpr. jp/gourmet/detail/2398928 http://keimei. ne. jp/article/%e3%80%8c%e7%87%bb%e8%a3%bd%e3%83%9e%e3%83%a8%e3%83%8d%e3%83%bc%e3%82 %ba%e3%80%8d%e3%80%80%e3%82%ad%e3%83%a6%e3%83%bc%e3%83%94%e3%83%bc%e3%81%8c %e6%96%b0%e7%99%ba%e5%a3%b2. html https://macaro-ni. jp/95637 https://www. shinmai. co. jp/news/article/CNTS2021012700465 https://www. saga-s. co. jp/articles/-/626702 https://www. oita-press. co. jp/1002000000/2021/01/27/NP2021012701001498 https://www. amazon. co. jp/dp/B08TWWDVQZ https://no-vice. jp/article/7994/https://www. toonippo. co. jp/articles/-/468009 https://www. jiji. com/jc/article? k=000000116.000044559&g=prt https://www. zakzak. co. jp/eco/news/210106/prl2101060089-p1. html https://www. zakzak. co. jp/eco/news/210106/prl2101060089-n1. html https://web. jp/item/7728619 https://antenna. jp/articles/12218610

TECHNICAL FIELD The present invention relates to a packaged smoked-flavored acidic emulsified liquid seasoning, and more particularly to a packaged smoked-flavored acidic emulsified liquid seasoning containing at least edible oil, vinegar, and egg yolk. The present invention also relates to a method for producing a container-packed smoked flavored acidic emulsified liquid seasoning. Furthermore, the present invention relates to a method for retaining the smoky aroma of a packaged smoked-flavored acidic emulsified liquid seasoning.

Acidic emulsified liquid seasonings such as mayonnaise are preferred for their moderate sourness and richness due to emulsification, and because they go well with alcoholic beverages, they have been eaten together with various foodstuffs. Smoked foods have also been favored as snacks because the smoked aroma that lingers in the mouth goes well with sake. As smoked foods, for example, smoked boiled eggs obtained by smoking boiled eggs have been produced (see, for example, Patent Document 1). Furthermore, smoked foods are very compatible with acidic emulsified liquid seasonings, and for example, smoked boiled eggs and the like are usually eaten with acidic emulsified liquid seasonings.

Also, in recent years, attempts have been made to impart smoked flavor not to foodstuffs but to acidic emulsified liquid seasonings such as mayonnaise. For example, at home, commercially available acidic emulsified liquid seasonings are purchased and smoked. However, it has not been realized to industrially smoke a large amount of an acidic emulsified liquid seasoning to produce a smoked flavored acidic emulsified liquid seasoning. As another method, there is a method of producing an acidic emulsified liquid seasoning using pre-smoked edible oil. I didn't like the overall flavor.

JP-A-2007-37486

Therefore, the present inventors tried to produce an acidic emulsified liquid seasoning imparting a preferable smoked flavor by adding smoked vinegar to the acidic emulsified liquid seasoning. We have newly discovered the problems that the smoked aroma cannot be maintained until the expiration date of several months, and the emulsified state cannot be stably maintained and separates.

The present invention has been made in view of the above-described background art and newly discovered problems. An object of the present invention is to provide an emulsified liquid seasoning.

As a result of intensive studies by the present inventors, surprisingly, a packaged smoked-flavored acidic emulsified liquid seasoning containing at least edible oil, vinegar, and egg yolk contains an enzyme-untreated egg yolk and an enzyme-treated egg yolk as the egg yolk. The present inventors have found that the above technical problems can be solved by adjusting the contents of enzyme-untreated egg yolk and enzyme-treated egg yolk in the acidic emulsified liquid seasoning, and have completed the present invention.

That is, according to one aspect of the present invention,
A container-packed smoked flavored acidic emulsified liquid seasoning containing at least edible oil, vinegar, and egg yolk,
At least part of the vinegar is smoked vinegar,
Containing an enzyme-untreated egg yolk and an enzyme-treated egg yolk as the egg yolk,
The content of the enzyme-treated egg yolk in the acidic emulsified liquid seasoning is 0.08 parts by mass or more and 20 parts by mass or less in terms of raw equivalent per 1 part by mass of the enzyme-untreated egg yolk in raw equivalent. characterized by
An acidic emulsified liquid seasoning is provided.

In the aspect of the present invention, the content of the enzyme-treated egg yolk in the acidic emulsified liquid seasoning is 0.1% by mass or more and 30% by mass or less based on the total amount of the acidic emulsified liquid seasoning in raw conversion. is preferred.

In the aspect of the present invention, the enzyme-treated egg yolk is preferably phospholipase A-treated egg yolk.

In the aspect of the present invention, the acidic emulsified liquid seasoning preferably has an oil phase dispersed in an aqueous phase in the form of oil droplets, and the oil droplets preferably have a median diameter of 10.0 μm or less.

In the aspect of this invention, it is preferable that the said seasoning is a mayonnaise-like seasoning.

In the aspect of the present invention, it is preferable that the content of the enzyme-untreated egg yolk is 0.1% by mass or more in raw conversion with respect to the total amount of the acidic emulsified liquid seasoning.

In the aspect of this invention, it is preferable that content of the said edible fats and oils is 30 mass % or more and 90 mass % or less with respect to the said acidic emulsified liquid seasoning whole quantity.

In an aspect of the present invention, the content of the smoked vinegar is preferably 1.0% by mass or more and 20.0% by mass or less with respect to the total amount of the acidic emulsified liquid seasoning.

In the aspect of the present invention, it is preferable that the acidic emulsified liquid seasoning has a viscosity at 25° C. of 5 Pa·s or more and 2000 Pa·s or less.

Also, according to another aspect of the present invention,
A method for producing a container-packed smoked-flavored acidic emulsified liquid seasoning containing at least edible oil, vinegar, and egg yolk,
Using smoked vinegar as at least part of the vinegar,
Using an enzyme-untreated egg yolk and an enzyme-treated egg yolk as the egg yolk,
The content of the enzyme-treated egg yolk in the acidic emulsified liquid seasoning is 0.08 parts by mass or more and 20 parts by mass or less, in terms of raw, per 1 part by mass of the enzyme-untreated egg yolk in terms of raw. characterized by
A method for producing an acidic emulsified liquid seasoning is provided.

Also, according to another aspect of the present invention,
A method for retaining a smoked aroma of a packaged smoked-flavored acidic emulsified liquid seasoning containing at least edible oil, vinegar, and egg yolk, comprising:
Using smoked vinegar as at least part of the vinegar,
Using an enzyme-untreated egg yolk and an enzyme-treated egg yolk as the egg yolk,
The content of the enzyme-treated egg yolk in the acidic emulsified liquid seasoning is 0.08 parts by mass or more and 20 parts by mass or less, in terms of raw, per 1 part by mass of the enzyme-untreated egg yolk in terms of raw. characterized by
A method for retaining smoked aroma is provided.

According to the present invention, it is possible to provide a packaged smoked-flavored acidic emulsified liquid seasoning that retains the smoked aroma and maintains the emulsified state even after long-term storage. Further, according to the present invention, it is possible to provide a method for producing such a container-packed smoked-flavored acidic emulsified liquid seasoning. Furthermore, according to the present invention, it is possible to provide a method for retaining the smoky flavor of a packaged smoked-flavored acidic emulsified liquid seasoning. Such a packaged smoked-flavored acidic emulsified liquid seasoning can arouse the appetite of consumers, and further expansion of the market for packaged smoked-flavored acidic emulsified liquid seasoning can be expected.

<Container packed smoked flavor acidic emulsified liquid seasoning>
The acidic emulsified liquid seasoning of the present invention has a smoked flavor and contains at least edible oil, vinegar and egg yolk, and may further contain water and other ingredients. The acidic emulsified liquid seasoning is packed in a container and retains its smoky flavor even after long-term storage.

The acidic emulsified liquid seasoning may have a configuration of an oil-in-water (O/W) emulsion or a W/O/W composite emulsion, preferably an oil-in-water (O/W) emulsion. For example, the acidic emulsified liquid seasoning is preferably an oil-in-water (O/W) emulsion mayonnaise-like seasoning. Examples of mayonnaise-like seasonings include mayonnaise and dressings. According to the Food Labeling Standards established by the Consumer Affairs Agency, dressings with a viscosity of 30 Pa·s or more are called semi-solid dressings. Among them, mayonnaise is one that uses predetermined raw materials such as egg yolk and has a water content of 30% by mass or less and a fat content of 65% by mass or more. The mayonnaise-like seasoning in the present invention includes a group of similar products that have similar properties (e.g., taste, appearance, main ingredients, etc.) to mayonnaise defined by food labeling standards but whose component composition does not meet food labeling standards. .

(Water content of acidic emulsified liquid seasoning)
The water content of the acidic emulsified liquid seasoning is not particularly limited and can be appropriately set according to the content of other ingredients. The water content of the acidic emulsified liquid seasoning is preferably 1% by mass or more and 60% by mass or less, and the lower limit is more preferably 5% by mass or more, still more preferably 10% by mass or more. is more preferably 50% by mass or less, still more preferably 40% by mass or less, and still more preferably 30% by mass or less.

(pH of acidic emulsified liquid seasoning)
The pH of the acidic emulsified liquid seasoning is preferably 3.0 or more and 4.8 or less, the lower limit is more preferably 3.3 or more, still more preferably 3.5 or more, and the upper limit is It is more preferably 4.7 or less, still more preferably 4.6 or less. If the pH of the acidic liquid seasoning is within the above range, it is possible to improve the flavor of the acidic emulsified liquid seasoning while controlling the growth of microorganisms in the acidic emulsified liquid seasoning to improve the storage stability. The pH value of the acidic emulsified liquid seasoning was measured using a commercially available pH measuring instrument (for example, desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and 20°C product temperature. is a value.

(Viscosity of acidic emulsified liquid seasoning)
The viscosity of the acidic emulsified liquid seasoning is not particularly limited, but is, for example, 5 Pa·s or more and 2000 Pa·s or less, and the lower limit is preferably 15 Pa·s or more, more preferably 20 Pa·s or more, and still more preferably is 25 Pa·s or more, and the upper limit is preferably 1500 Pa·s or less, more preferably 1000 Pa·s or less, and still more preferably 500 Pa·s or less. By imparting a viscosity within the above range to the acidic emulsified liquid seasoning, the flavor of the acidic emulsified liquid seasoning can be felt more.
The viscosity was measured using a BH viscometer under the conditions of a product temperature of 25°C and a rotation speed of 2 rpm, and when the viscosity was less than 5 Pa·s: Rotor No. 5. When the viscosity is 5 Pa·s or more and less than 500 Pa·s: Rotor No. 6, 500 Pa·s or more: Rotor No. 7, and calculated from the reading when the rotor rotates twice after the start of measurement.

(L value of acidic emulsified liquid seasoning)
The L value of the acidic emulsified liquid seasoning is preferably 60 or more and 98 or less, and the lower limit is preferably 65 or more, more preferably 70 or more. When the L value of the acidic emulsified liquid seasoning is within the above range, it is possible to obtain a preferable color tone as the smoked flavor acidic emulsified liquid seasoning.
Note that the L value, which indicates the lightness of a color, is a value that defines the lightness of a color possessed by a substance, and is represented by a numerical value between 0 and 100. An L value of 100 indicates the lightest state (perfectly white), while an L value of 0 indicates the darkest state (perfectly black).

(median diameter of oil droplets)
The upper limit of the median diameter of the oil droplets in the acidic emulsified liquid seasoning (the particle diameter at which the cumulative frequency is 50%) is preferably 10.0 μm or less, more preferably 7.0 μm or less, and more preferably It is 5.0 μm or less, and the lower limit is preferably 1.0 μm or more. If the median diameter of the oil droplets in the acidic emulsified liquid seasoning is equal to or less than the upper limit, browning of the acidic emulsified liquid seasoning during storage can be suppressed.
The median diameter of the oil droplets (the particle diameter at which the cumulative frequency is 50%) in the present invention is measured using a laser diffraction particle size distribution analyzer "particle size distribution meter MT3300EXII (manufactured by Nikkiso Co., Ltd.)" under the analysis conditions: volume Standard, non-spherical, refractive index 1.6, particle size measurement range: 0.021 μm or more and 2000 μm or less, particle size division: 132 ch. Also, the cumulative frequency is a value that indicates what percentage of the total particles belong to the particle size category of the range.

(Edible oils and fats)
Edible oils and fats used in acidic emulsified liquid seasonings are not particularly limited, and conventionally known edible oils and fats can be used. Specifically, edible oils and fats include, for example, rapeseed oil, soybean oil, corn oil, palm oil, cottonseed oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, camellia oil, perilla sesame oil, grapeseed oil, Vegetable oils such as peanut oil, almond oil, avocado oil, fish oil, beef tallow, lard, chicken fat, or chemical or enzymatic treatments such as MCT (medium chain triglycerides), diglycerides, hydrogenated oils, transesterified oils, etc. Fats and oils obtained by applying such as can be used. Among these, it is preferable to use vegetable oils and fats, and it is more preferable to use rapeseed oil, soybean oil, corn oil, palm oil, or mixed oils thereof.

(Content of edible oil)
The content of the edible oil is preferably 30% by mass or more and 90% by mass or less, and the lower limit is more preferably 40% by mass or more, and still more preferably 50% by mass or more, relative to the entire acidic emulsified liquid seasoning. is more preferably 60% by mass or more, and the upper limit is more preferably 85% by mass or less, still more preferably 80% by mass or less. If the content of fats and oils in the acidic emulsified liquid seasoning is within the above range, the seasoning retains the smoky aroma and maintains the emulsified state even after long-term storage, while fully feeling the richness derived from the oil. can be maintained.

(vinegar)
The vinegar used for the acidic emulsified liquid seasoning contains water and acetic acid as main ingredients. Vinegars in the present invention include vinegars listed in the "Food Labeling Standards" established by the Consumer Affairs Agency, but also include sour seasonings similar thereto. More specifically, vinegar is produced by acetic acid fermentation of grains such as rice, malt and sake lees or their processed products, fruits such as grapes and apples, vegetables such as onions, carrots and tomatoes, other agricultural products, and alcohol. , acetic acid added separately, or a mixture thereof. Those to which saccharides, organic acids, amino acids, salt, etc. are added are also included. Examples of such vinegar include rice vinegar, black vinegar, five grain vinegar, wine vinegar, apple vinegar, tomato vinegar, moromi vinegar, and plum vinegar. These vinegars may be used individually by 1 type, and may use 2 or more types together.

(smoked vinegar)
In the present invention, smoked vinegar is used as at least part of vinegar. A smoked flavor can be imparted to the acidic emulsified liquid seasoning by blending smoked vinegar. Examples of smoked vinegar include those obtained by smoking the above vinegar by a conventionally known method. The smoking treatment can be performed using, for example, a general smoking device. The smoking material used for smoking treatment is not particularly limited, and examples thereof include smoked chips of cherry, beech, oak, apple, hickory, walnut, and oak, and smoked wood.

The content of smoked vinegar in the acidic emulsified liquid seasoning is preferably 1.0% by mass or more and 20.0% by mass or less with respect to the total amount of the acidic emulsified liquid seasoning, and the lower limit is more preferably 3.0% by mass. It is 0% by mass or more, more preferably 5.0% by mass or more, and the upper limit is more preferably 18.0% by mass or less, further preferably 15.0% by mass or less, and still more Preferably, it is 12.0% by mass or less. If the content of the smoked vinegar is within the above range, the smoked flavor can be retained and the emulsified state can be maintained even after long-term storage. In addition, the content of vinegar other than smoked vinegar in the acidic emulsified liquid seasoning can be appropriately adjusted according to the pH of the whole acidic emulsified liquid seasoning and the content of smoked vinegar.

(egg yolk)
For the acidic emulsified liquid seasoning, enzyme-untreated egg yolk and enzyme-treated egg yolk are used as the egg yolk. Enzyme-untreated egg yolks include, for example, liquid egg yolk and raw egg yolk, sterilization treatment, freezing treatment, desugaring treatment, drying treatment such as spray drying or freeze drying, desulfurization treatment such as supercritical carbon dioxide treatment. Examples include those subjected to one or two or more treatments such as cholesterol treatment, mixed treatment with salt, sugar, or the like.

The enzyme-treated egg yolk is an egg yolk obtained by subjecting the enzyme-untreated egg yolk to an enzyme treatment to hydrolyze the phospholipids. The enzyme-treated egg yolk is preferably a phospholipase A-treated egg yolk enzymatically treated with phospholipase A1 or phospholipase A2. The lyso-synthesis rate of the enzyme-treated egg yolk is not particularly limited, but is preferably 10% or more and 80% or less, the lower limit is preferably 15% or more, more preferably 20% or more, and the upper limit is It is preferably 70% or less, more preferably 60% or less. If the lyso conversion rate of the entire egg yolk is within the above numerical range, a stable emulsified state can be maintained even after storage in the acidic emulsified liquid seasoning. The lyso-formation rate of the enzyme-treated egg yolk is the conversion rate of phospholipids to lysophospholipids, that is, the mass percentage of lysophospholipids relative to the total phospholipids. The lysolysis rate of the enzyme-treated egg yolk can be measured by the TLC-FID method (Iatroscan). The lysolysis rate of the enzyme-treated egg yolk can be adjusted by changing the enzyme treatment conditions or by mixing the enzyme-treated egg yolk and the enzyme-untreated egg yolk.

The content of the enzyme-treated egg yolk in the acidic emulsified liquid seasoning is 0.08 parts by mass or more and 20 parts by mass or less, in raw terms, relative to 1 part by mass of enzyme-untreated egg yolks in raw terms, and the lower limit is It is preferably 0.10 parts by mass or more, more preferably 0.15 parts by mass or more, still more preferably 0.20 parts by mass or more, and the upper limit is preferably 10 parts by mass or less, It is more preferably 4.0 parts by mass or less, still more preferably 2.0 parts by mass or less, even more preferably 1.5 parts by mass or less, and most preferably 1.0 parts by mass or less. In addition, the lower limit of the content of the enzyme-treated egg yolk in the acidic emulsified liquid seasoning is preferably 0.1% by mass or more, more preferably 0, based on the total amount of the acidic emulsified liquid seasoning in raw conversion. .5% by mass or more, more preferably 1.0% by mass or more, still more preferably 1.5% by mass or more, and the upper limit is preferably 30% by mass or less, more preferably It is 20% by mass or less, more preferably 10% by mass or less, even more preferably 8.0% by mass or less, and most preferably 4.0% by mass or less. By adjusting the content of the enzyme-treated egg yolk in the acidic emulsified liquid seasoning within the above range, it is possible to retain the smoky flavor and maintain the emulsified state even after long-term storage.

The lower limit of the content of the enzyme-untreated egg yolk in the acidic emulsified liquid seasoning is preferably 0.1% by mass or more, and more preferably 1.0% by mass, based on the total amount of the acidic emulsified liquid seasoning. It is 0% by mass or more, more preferably 3.0% by mass or more, and even more preferably 5.0% by mass or more, and the upper limit is preferably 30% by mass or less, more preferably 25% by mass. % by mass or less, more preferably 20% by mass or less. If the content of the enzyme-untreated egg yolk in the acidic emulsified liquid seasoning is within the above range, the acidic emulsified liquid seasoning can maintain a stable emulsified state even after storage.

The lower limit of the total content of the enzyme-treated egg yolk and the enzyme-untreated egg yolk in the acidic emulsified liquid seasoning is preferably 0.2% by mass or more, based on the total amount of the acidic emulsified liquid seasoning, in raw conversion. More preferably 1.5% by mass or more, still more preferably 4.0% by mass or more, even more preferably 5.5% by mass or more, most preferably 7.0% by mass or more, and , the upper limit is preferably 40% by mass or less, more preferably 30% by mass or less, and even more preferably 15% by mass or less. If the total content of enzyme-treated egg yolk and enzyme-untreated egg yolk in the acidic emulsified liquid seasoning is within the above range, the acidic emulsified liquid seasoning can maintain a stable emulsified state even after storage.

(other ingredients)
In addition to the raw materials described above, the acidic emulsified liquid seasoning can contain various raw materials commonly used in acidic emulsified liquid seasonings, as appropriate, as long as the effects of the present invention are not impaired. For example, seasonings such as soy sauce, mirin, salt, sesame, monosodium glutamate, and bouillon; sugars such as glucose, fructose, sucrose, maltose, oligosaccharides and trehalose; spices such as mustard powder and pepper; lecithin, lysolecithin, glycerin fatty acid emulsifiers such as esters, polyglycerol fatty acid esters, and sucrose fatty acid esters; thickeners such as xanthan gum, carrageenan, konjac gum, guar gum, tamarind seed gum, locust bean gum, arabic gum, and gellan gum; acetylated adipic acid cross-linked starch; Processed starches such as acetylated phosphate cross-linked starch, acetylated oxidized starch, and sodium starch octenylsuccinate, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents.

(container)
The container filled with the acidic emulsified liquid seasoning is not particularly limited in material, shape, etc., and conventionally known containers for acidic emulsified liquid seasoning can be used. Examples of containers include hard containers made of plastic or glass, and soft containers made of polyethylene, polypropylene, vinyl, and the like. Further, examples of the shape of these containers include a cylindrical shape and a bottle shape.

<Method for producing container-packed smoked flavor acidic emulsified liquid seasoning>
The method for producing a container-packed smoked-flavored acidic emulsified liquid seasoning of the present invention is an acidic emulsified liquid seasoning containing at least edible oil, vinegar, and egg yolk, wherein smoked vinegar is used as at least a portion of the vinegar, and an enzyme is used as the egg yolk. Using untreated egg yolk and enzyme-treated egg yolk, the content of enzyme-untreated egg yolk and enzyme-treated egg yolk in the acidic emulsified liquid seasoning is adjusted. The contents of enzyme-untreated egg yolk and enzyme-treated egg yolk in the acidic emulsified liquid seasoning are as described above.

An example of the method for producing the container-packed smoked-flavored acidic emulsified liquid seasoning of the present invention will be described. For example, first, the water phase is prepared by mixing smoked vinegar, optionally vinegar (without smoked flavor), and other water phase ingredients such as seasonings. Then, enzyme-untreated egg yolk and enzyme-treated egg yolk are added to the adjusted aqueous phase. Subsequently, while stirring this aqueous phase with a mixer or the like, edible oils and fats, which are the raw materials of the oil phase, are added to coarsely emulsify. An acidic emulsified liquid seasoning in which the phase is emulsified and dispersed can be obtained.

Further, another example of the method for producing the container-packed smoked-flavored acidic emulsified liquid seasoning of the present invention will be described. For example, first, a water phase is prepared by mixing vinegar (without smoked flavor) and other water phase ingredients such as seasonings. Then, enzyme-untreated egg yolk and enzyme-treated egg yolk are added to the adjusted aqueous phase. Subsequently, while stirring this aqueous phase with a mixer or the like, edible oils and fats, which are the raw materials of the oil phase, are added to coarsely emulsify. An emulsion in which the phase is emulsified and dispersed can be obtained. Thereafter, separately prepared smoked vinegar and/or smoked vinegar-containing seasoning are added to the emulsion to obtain an acidic emulsified liquid seasoning.

Subsequently, by filling a container with the obtained acidic emulsified liquid seasoning, a packaged smoked-flavored acidic emulsified liquid seasoning can be produced. The method for filling the container with the acidic emulsified liquid seasoning is not particularly limited, and a conventionally known method can be used.

(manufacturing device)
For the production of the acidic emulsified liquid seasoning of the present invention, an apparatus used for producing ordinary acidic emulsified liquid seasonings can be used. Examples of such devices include general stirrers, stick mixers, stand mixers, homomixers, homodispers, and the like. Examples of the shape of the stirring blades of the stirrer include propeller blades, turbine blades, paddle blades, and anchor blades.

(How to retain smoked incense)
The method for retaining a smoked aroma of the present invention is a packaged smoked-flavored acidic emulsified liquid seasoning containing at least edible oil, vinegar, and egg yolk, wherein smoked vinegar is used as at least a portion of the vinegar, and enzyme-untreated egg yolk is used as the egg yolk. and the enzyme-treated egg yolk, and by adjusting the contents of the enzyme-untreated egg yolk and the enzyme-treated egg yolk in the acidic emulsified liquid seasoning, the acidic emulsified liquid seasoning retains its smoky aroma even after long-term storage. be able to.

The content of the enzyme-treated egg yolk in the acidic emulsified liquid seasoning is 0.08 parts by mass or more and 20 parts by mass or less, in raw terms, relative to 1 part by mass of enzyme-untreated egg yolks in raw terms, and the lower limit is It is preferably 0.10 parts by mass or more, more preferably 0.15 parts by mass or more, still more preferably 0.20 parts by mass or more, and the upper limit is preferably 10 parts by mass or less, It is more preferably 4.0 parts by mass or less, still more preferably 2.0 parts by mass or less, even more preferably 1.5 parts by mass or less, and most preferably 1.0 parts by mass or less. By adjusting the content of the enzyme-treated egg yolk in the acidic emulsified liquid seasoning within the above range, it is possible to retain the smoky flavor and maintain the emulsified state even after long-term storage.

EXAMPLES 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.

<Production Example 1 of Acidic Emulsified Liquid Seasoning>
[Example 1]
An acidic emulsified liquid seasoning was produced according to the blending ratio shown in Table 1. Specifically, first, vinegar (without smoked aroma, acidity 5%), smoked vinegar, salt, sodium glutamate, spices, and fresh water were uniformly mixed to prepare an aqueous phase. After that, enzyme-untreated egg yolk and phospholipase A-treated egg yolk (with a lysation rate of 20 to 80%) are added to the adjusted aqueous phase, and then edible vegetable oil is added and emulsified to form an acidic emulsified liquid. A seasoning was prepared.

[Examples 2 and 3, Comparative Examples 1 and 2]
An acidic emulsified liquid seasoning was prepared in the same manner as in Example 1, except that the added amounts of enzyme-untreated egg yolk and phospholipase A-treated egg yolk were changed according to the blending ratios shown in Table 1.

<Measurement of pH>
The pH of the acidic emulsified liquid seasoning obtained above was measured using a pH measuring device (desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and 20° C. product temperature. All of the acidic emulsified liquid seasonings had a pH of 3.5 or more and 4.6 or less.

<Viscosity measurement>
For the acidic emulsified liquid seasoning obtained above, a BH viscometer was used at a product temperature of 25 ° C. and a rotation speed of 2 rpm, using a rotor No. 6. After the start of measurement, the rotor rotated twice. Viscosity was calculated from the reading. Table 1 shows the measurement results.

<Sensory evaluation>
Regarding the acidic emulsified liquid seasoning obtained above, according to the following criteria, "smoked aroma of acidic emulsified liquid seasoning immediately after production" and "smoked acidic emulsified liquid seasoning in the later stage of storage" scent” was sensory evaluated. For the evaluation of the smoked flavor of the acidic emulsified liquid seasoning in the later stage of storage, the acidic emulsified liquid seasoning was stored in a dark place at 25° C. for one month after being filled in a container, and the acidic emulsified liquid seasoning was used. In addition, the control section in the evaluation of the smoked flavor of the acidic emulsified liquid seasoning in the later stage of storage is the acidic emulsified liquid seasoning immediately after production. Table 1 shows the average values of the evaluation results. If the average value of each evaluation result is 2 points or more, it is acceptable.
[Evaluation criteria for smoked aroma of acidic emulsified liquid seasoning immediately after production]
3: The smoked aroma was felt well.
2: Smoked aroma was felt.
1: A smoked aroma was felt, but weak.
[Evaluation Criteria for Smoked Flavor of Acidic Emulsified Liquid Seasoning in Late Storage]
4: Compared to the control plot, the smoked aroma was hardly reduced.
3: Compared with the control plot, the smoked aroma was slightly reduced.
2: Compared to the control plot, the smoked aroma was reduced, but within a range without problems.
1: Compared to the control section, the smoked aroma was remarkably reduced.

<Evaluation of emulsified state>
The acidic emulsified liquid seasoning obtained above was evaluated for "the emulsified state of the acidic emulsified liquid seasoning in the later stage of storage" according to the following criteria. For the evaluation, the acidic emulsified liquid seasoning was used after being stored in a dark place at 25° C. for one month after being filled in a container. The evaluation results are shown in Table 1.
[Evaluation Criteria for Emulsified State of Acidic Emulsified Liquid Seasoning in Late Storage]
◯: No separation occurred in the acidic emulsified liquid seasoning even after storage for the above period.
x: Separation occurred in the acidic emulsified liquid seasoning after storage for the above period.

As shown in Table 1, all of the acidic emulsified liquid seasonings of Examples 1 to 3 were able to retain the smoky flavor and maintain the emulsified state even after long-term storage.
On the other hand, the acidic emulsified liquid seasoning of Comparative Example 1 caused separation after storage. In addition, the acidic emulsified liquid seasoning of Comparative Example 2 had a weak smoky flavor immediately after production, and the smoky flavor was remarkably reduced in the latter stage of storage.
All the acidic emulsified liquid seasonings of Examples 1 to 3 had an L value of 70 or more and 98 or less immediately after production.

<Production Example 2 of Acidic Emulsified Liquid Seasoning>
When producing the acidic emulsified liquid seasonings of Examples 1 to 3, the emulsification conditions were changed so that the median diameter of the oil droplets in the acidic emulsified liquid seasonings was adjusted as shown in Table 2. did.

<Measurement of median diameter of oil droplets>
The median diameter of the oil droplets in the acidic emulsified liquid seasoning obtained above (the particle diameter at which the cumulative frequency is 50%) was measured using a laser diffraction particle size distribution analyzer under the following measurement conditions. Table 2 shows the measurement results.
(Measurement condition)
・Measurement equipment: Particle size distribution meter MT3300EXII manufactured by Nikkiso Co., Ltd.
・Measurement standard: volume ・Analysis conditions: non-spherical shape, refractive index 1.6
・Particle size measurement range: 0.021 μm or more and 2000 μm or less ・Particle size division: 132ch

<Measurement of L value change before and after storage>
The L value immediately after production of the acidic emulsified liquid seasoning obtained above and the L value after storing the acidic emulsified liquid seasoning obtained above in a container for one month at 25°C in a dark place, It was measured using a spectrophotometer under the following measurement conditions. From the obtained measurement results, the amount of change in L value before and after storage was calculated by the following formula, and shown in Table 2. A smaller change in L value before and after storage indicates that browning of the acidic emulsified liquid seasoning is suppressed.
(Measurement condition)
・Measuring equipment: manufactured by Konica Minolta, model number: CM5
・Regular reflection light processing: SCE
・Measurement diameter: 30mm
・Measurement method: reflectance measurement ・Reference light source: D65
・Field of view: 2°
(L value change amount before and after storage)
L value change = (L1-L2)/L1
L1: L value immediately after production of the acidic emulsified liquid seasoning L2: L value of the acidic emulsified liquid seasoning after storage at 25°C for 1 month in the dark

As shown in Table 2, in all of the acidic emulsified liquid seasonings of Examples 1 to 3, the smaller the median diameter of the oil droplets, the lower the amount of change in the L value, and the browning of the acidic emulsified liquid seasoning after storage was suppressed. .

<Production Example 3 of Acidic Emulsified Liquid Seasoning>
[Examples 4 to 8, Comparative Example 3]
An acidic emulsified liquid seasoning was produced according to the blending ratio shown in Table 3. Specifically, first, vinegar (without smoked aroma, acidity 5%), smoked vinegar, salt, sodium glutamate, spices, and fresh water, and if necessary, xanthan gum and processed starch are uniformly mixed, Aqueous phase was adjusted. After that, enzyme-untreated egg yolk and phospholipase A-treated egg yolk (with a lysation rate of 20 to 80%) are added to the adjusted aqueous phase, and then edible vegetable oil is added and emulsified to form an acidic emulsified liquid. A seasoning was prepared.

<Measurement of pH>
The pH of the acidic emulsified liquid seasoning obtained above was measured in the same manner as in <Production Example 1 of acidic emulsified liquid seasoning>. All of the acidic emulsified liquid seasonings had a pH of 3.5 or more and 4.6 or less.

<Viscosity measurement>
The viscosity of the acidic emulsified liquid seasoning obtained above was measured in the same manner as in <Production Example 1 of acidic emulsified liquid seasoning>. Table 3 shows the measurement results.

<Sensory evaluation>
Regarding the acidic emulsified liquid seasoning obtained above, in the same manner as in <Production Example 1 of acidic emulsified liquid seasoning>, "smoked aroma of acidic emulsified liquid seasoning immediately after production" and "acidic emulsified seasoning after storage" A sensory evaluation was conducted on the "smoked flavor of the liquid seasoning". Table 3 shows the evaluation results.

<Evaluation of emulsified state>
The acidic emulsified liquid seasoning obtained above was evaluated for "the emulsified state of the acidic emulsified liquid seasoning in the later stage of storage" in the same manner as in <Production Example 1 of Acidic Emulsified Liquid Seasoning>. Table 3 shows the evaluation results.

As shown in Table 3, all of the acidic emulsified liquid seasonings of Examples 4 to 8 were able to retain the smoky flavor and maintain the emulsified state even after long-term storage.
On the other hand, the acidic emulsified liquid seasoning of Comparative Example 3 caused separation after storage.
All of the acidic emulsified liquid seasonings obtained in Examples 4 to 8 had an L value of 70 or more and 98 or less immediately after production.

Claims (11)

A container-packed smoked flavored acidic emulsified liquid seasoning containing at least edible oil, vinegar, and egg yolk,
At least part of the vinegar is smoked vinegar,
Containing an enzyme-untreated egg yolk and an enzyme-treated egg yolk as the egg yolk,
The content of the enzyme-treated egg yolk in the acidic emulsified liquid seasoning is 0.08 parts by mass or more and 20 parts by mass or less in terms of raw equivalent per 1 part by mass of the enzyme-untreated egg yolk in raw equivalent. characterized by
Acidic emulsified liquid seasoning. The content of the enzyme-treated egg yolk in the acidic emulsified liquid seasoning is 0.1% by mass or more and 30% by mass or less with respect to the total amount of the acidic emulsified liquid seasoning in raw conversion,
The acidic emulsified liquid seasoning according to claim 1. The enzyme-treated egg yolk is a phospholipase A-treated egg yolk,
The acidic emulsified liquid seasoning according to claim 1 or 2. characterized in that the seasoning is a mayonnaise-like seasoning,
The acidic emulsified liquid seasoning according to any one of claims 1 to 3. The acidic emulsified liquid seasoning is characterized in that the oil phase is dispersed in the water phase in the form of oil droplets, and the median diameter of the oil droplets is 10.0 μm or less.
The acidic emulsified liquid seasoning according to any one of claims 1 to 4. The content of the enzyme-untreated egg yolk is 0.1% by mass or more in raw conversion with respect to the total amount of the acidic emulsified liquid seasoning,
The acidic emulsified liquid seasoning according to any one of claims 1 to 5. The content of the edible oil is 30% by mass or more and 90% by mass or less with respect to the total amount of the acidic emulsified liquid seasoning,
The acidic emulsified liquid seasoning according to any one of claims 1 to 6. The content of the smoked vinegar is 1.0% by mass or more and 20.0% by mass or less with respect to the total amount of the acidic emulsified liquid seasoning,
The acidic emulsified liquid seasoning according to any one of claims 1 to 7. The acidic emulsified liquid seasoning has a viscosity at 25° C. of 5 Pa s or more and 2000 Pa s or less,
The acidic emulsified liquid seasoning according to any one of claims 1 to 8. A method for producing a container-packed smoked-flavored acidic emulsified liquid seasoning containing at least edible oil, vinegar, and egg yolk,
Using smoked vinegar as at least part of the vinegar,
Using an enzyme-untreated egg yolk and an enzyme-treated egg yolk as the egg yolk,
The content of the enzyme-treated egg yolk in the acidic emulsified liquid seasoning is 0.08 parts by mass or more and 20 parts by mass or less, in terms of raw, per 1 part by mass of the enzyme-untreated egg yolk in terms of raw. characterized by
A method for producing an acidic emulsified liquid seasoning. A method for retaining a smoked aroma of a packaged smoked-flavored acidic emulsified liquid seasoning containing at least edible oil, vinegar, and egg yolk, comprising:
Using smoked vinegar as at least part of the vinegar,
Using an enzyme-untreated egg yolk and an enzyme-treated egg yolk as the egg yolk,
The content of the enzyme-treated egg yolk in the acidic emulsified liquid seasoning is 0.08 parts by mass or more and 20 parts by mass or less, in terms of raw, per 1 part by mass of the enzyme-untreated egg yolk in terms of raw. characterized by
How to retain smoked incense.