JP6157051B2 - Acid oil-in-water emulsified seasoning and salad using the same - Google Patents

Description

The present invention is a salad that hardly changes over time after production in any case where ingredients such as cabbage, cucumber, etc. that are easily separated from water and ingredients that are easy to absorb water such as pasta are used. The present invention relates to an acidic oil-in-water emulsified seasoning that can be used to obtain a salad and a salad using the same.

Cabbage, cucumber, macaroni, etc. are eaten as a salad with an acid oil-in-water emulsified seasoning such as mayonnaise. Acidic oil-in-water emulsified seasonings have edible fats and oils that are dispersed almost uniformly as oil droplets and have an appropriate viscosity. Become. Recently, with the spread of salads, not only the consumption has increased, but also the types of vegetables, fruits, pasta, etc. used have increased, and variations as a salad menu have also increased.

When such a salad is sold as a side dish at a convenience store or supermarket, etc., at least half a day, or in some cases, a few weeks after it is manufactured at a side dish factory and sold at the store. The following problems occur. For example, in salads using ingredients such as cabbage and cucumber, moisture comes out from these ingredients mixed with acidic oil-in-water emulsified seasonings, so the surface of the salad becomes watery and the appearance is impaired. is there. On the other hand, in a salad using pasta, the pasta mixed with the acidic oil-in-water emulsified seasoning absorbs the moisture in the acidic oil-in-water emulsified seasoning over time, and the salad surface is further in contact with the outside air. Drying proceeds by contact, and the appearance is impaired.

Conventionally, in order to improve such a problem, for example, as a method for preventing a change in appearance over time after the production of macaroni salad or the like, Japanese Patent Application Laid-Open No. 2004-97101 (Patent Document 1) describes acidity. As a method for preventing oil leakage due to emulsion breakage of oil-in-water emulsified foods, macaroni salad containing gum arabic and / or arabinogalactan, and Japanese Patent Publication No. 6-69351 (Patent Document 2) include vegetables and When a salad is produced by mixing an oil-in-water emulsified food, it has been proposed to add a powdered gum at the mixing stage of both. However, in such a conventional method, a dedicated acidic oil-in-water emulsified seasoning is prepared for each of the ingredients that are easily separated such as cabbage and cucumber, and ingredients that are easy to absorb water such as pasta. In the side dish factory etc., the storage cost and the complexity of the work have been problems. Therefore, it is possible to obtain a salad that is less likely to change over time after production, regardless of whether the ingredients such as cabbage and cucumber are easily separated or the ingredients such as pasta that are easy to absorb water are used. An acidic oil-in-water emulsified seasoning that can be used is desired.

JP 2004-97101 A Japanese Patent Publication No. 6-69351

Therefore, the object of the present invention is to change the appearance over time after production in any case using easily-water-released ingredients such as cabbage and cucumber, and easily-absorbed ingredients such as pasta. It is an object to provide an acidic oil-in-water emulsified seasoning capable of obtaining a salad that is difficult to cause, and a salad using the same.

As a result of intensive studies to achieve the above object, the present inventors have identified the composition and content ratio of the oil phase and the aqueous phase, and have further added an acidic oil-in-water solution using aqueous phase materials such as protein raw materials, sugars, and salt. If the hardness of the whole type emulsified seasoning is adjusted so as to be significantly harder than the conventional general acidic oil-in-water emulsified seasoning, the acidic oil-in-water emulsified seasoning is Surprisingly, salads that do not easily change their appearance over time after production, regardless of whether they use ingredients that can easily be removed such as cabbage or cucumber, or ingredients that easily absorb water such as pasta. Finally, the present invention has been completed.

That is, the present invention is (1) an acidic oil-in-water emulsified seasoning in which an oil phase and an aqueous phase are emulsified in an oil-in-water type, wherein the oil phase is composed of edible fats and oils that are liquid at an article temperature of 15 ° C. The edible oil / fat content is 65 to 67 % with respect to the whole seasoning, the aqueous phase contains at least protein raw material, sugar, salt and vinegar, and the solid content concentration of the aqueous phase is 20 to 50 with respect to the aqueous phase. %, And an acid oil-in-water emulsified seasoning with a seasoning hardness of 8 × 10 ^{2 to} 5 × 10 ³ N / m ² at a product temperature of 15 ° C., (2) including eggs as the protein raw material (1 ) Acidic oil-in-water emulsified seasoning, (3) at least one ingredient selected from cabbage, onion, apple or kiwifruit, and / or potato, pumpkin, sweet potato or pasta Easily absorb at least one kind of water And ingredients, a salad, which is mixed with the acidic oil-in-water emulsified seasoning according to (1) or (2).

According to the acidic oil-in-water type emulsified seasoning of the present invention, after production, it is easy to remove ingredients such as cabbage and cucumber, and ingredients that easily absorb water such as pasta. It is possible to obtain a salad that hardly changes in appearance over time. Therefore, in particular, since it is sold as side dishes etc. in convenience stores and supermarkets, it is expected that demand for commercial products of these salads that are mass-produced in the food industry will increase.

Hereinafter, the acidic oil-in-water emulsified seasoning of the present invention and the salad using the same will be described in detail. In the present invention, “%” means “mass%”.

In the acidic oil-in-water emulsified seasoning of the present invention, an oil phase and an aqueous phase are emulsified in an oil-in-water type, and the aqueous phase is adjusted to pH 3 to 4.6 with an acid material such as vinegar. An oil-type emulsified seasoning. Specific examples of such acidic oil-in-water emulsified seasonings include, for example, emulsified foods such as mayonnaise, mayonnaise or semi-solid emulsified emulsified dressing.

In the acidic oil-in-water emulsified seasoning of the present invention, first, the oil phase is composed of liquid oil at a product temperature of 15 ° C., and the oil phase content is 65 to 70 with respect to the acidic oil-in-water emulsified seasoning. %, Preferably 65-69%, more preferably 66-69%. As will be described later, the water phase has a specific composition and the acid oil-in-water emulsified seasoning needs to be in a specific range, but in the present invention, the composition and content ratio of the oil phase are as described above. The change in appearance over time after production, regardless of the use of ingredients that are easy to separate from water such as cabbage and cucumber, and ingredients that are easy to absorb water such as pasta. It is possible to obtain an acidic oil-in-water emulsified seasoning for the first time. On the other hand, when the oil phase content is less than the above range, the time-lapse after the production in any of the cases where the water-releasing ingredients such as cabbage and cucumber and the water-absorbing ingredients such as pasta are used. The change in appearance cannot be prevented sufficiently. On the other hand, when the oil phase content is larger than the above range, it is not possible to sufficiently prevent the change in appearance over time after production when using ingredients that easily absorb water such as pasta. Moreover, when liquid fats and oils are not used as an oil phase but solid fats and oils are used at the product temperature of 15 degreeC, the taste of acidic oil-in-water type emulsified seasonings will worsen.

Examples of edible fats and oils that are liquid at a product temperature of 15 ° C. used in the oil phase include, for example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, fish oil and other animal and vegetable oils, and refined oils thereof. Examples thereof include fats and oils obtained by chemical or enzymatic treatment such as MCT (medium chain fatty acid triglyceride) and diglyceride. In the present invention, one or more of these edible fats and oils are used in combination. be able to.

Next, in the acidic oil-in-water emulsified food of the present invention, the aqueous phase contains at least a protein raw material, saccharides, salt, and vinegar, and the solid content concentration of the aqueous phase is 20 to 50% with respect to the aqueous phase, preferably Is 25 to 50%, more preferably 25 to 40%. The composition and content ratio of the oil phase described above and the hardness of the acidic oil-in-water emulsified seasoning described later must be within a specific range. In the present invention, the water phase has such a specific composition. Therefore, it is possible to prevent a change in appearance over time after production in any case where ingredients such as cabbage and cucumber, which are easy to release water, and ingredients which are easy to absorb water such as pasta are used. An acidic oil-in-water emulsified seasoning can be obtained for the first time. On the other hand, when the solid content concentration of the aqueous phase is lower than the above range, it is not possible to sufficiently prevent a change in appearance over time after production when using a material that easily absorbs water such as pasta. On the other hand, when the solid content concentration of the aqueous phase is higher than the above range, it is not possible to sufficiently prevent the change in appearance over time after production when using ingredients such as cabbage and cucumber that are easily separated.

The solid content concentration can be measured by the following procedure. That is, first, from the mass of the acidic oil-in-water emulsified seasoning, measured according to the reduced pressure heating drying method described in the third column of Appendix 2 of the Nutrition Labeling Standard (April 24, 2003, Ministry of Health, Labor and Welfare Notification No. 176) The solid oil mass of the acidic oil-in-water emulsified seasoning is determined by subtracting the water content of the acidic oil-in-water emulsified seasoning. Next, the solid mass of the aqueous phase is determined by subtracting the mass of the oil phase from the solid mass of the acidic oil-in-water emulsified seasoning. Finally, the solid content concentration of the aqueous phase is determined from the solid content mass of the aqueous phase.

There is no restriction | limiting in particular as protein raw material, saccharides, salt, and vinegar which are contained in the said water phase, The raw material generally used with an acidic oil-in-water type emulsified seasoning can be used. Examples of protein raw materials include protein raw materials such as whole egg, egg yolk, and egg white, soy protein, milk protein, and gelatin. Examples of the saccharide include raw starch, modified starch, xanthan gum, tamarind seed gum, locust bean gum, gellan gum, guar gum, gum arabic, silium seed gum, glucose, sorbitol, sucrose, trehalose, dextrin, agar and the like. As salt, in addition to using salt as it is, soy sauce containing salt may be used. Examples of vinegar include brewed vinegar such as grain vinegar and fruit vinegar.

In order to adjust the solid content concentration in the aqueous phase, it is only necessary to adjust the blending amounts of the above-mentioned protein raw material, saccharide, salt and vinegar, and it depends on the raw material used. What is necessary is just to set it as about 1-10% of raw materials, sugars 1-38%, salt 0.1-5%, and vinegar 0.1-30%.

Further, the acidic oil-in-water emulsified seasoning of the present invention is preferably 5 × 10 ^{2 to} 5 × 10 ³ N / m ² in the acid oil-in-water emulsified seasoning at a product temperature of 15 ° C. Is 5 × 10 ^{2 to} 3 × 10 ³ N / m ² . In addition to making the composition and content ratio of the oil phase and aqueous phase described above within a specific range, in the present invention, by adjusting the hardness of the acidic oil-in-water emulsified seasoning to a specific range, cabbage, cucumber, etc. Acid oil-in-water emulsified form that can prevent changes in appearance over time after production, regardless of whether it is easy to absorb water or ingredients that easily absorb water such as pasta Seasoning can be obtained for the first time. On the other hand, when the measured value of hardness is smaller than the above range, either in the case of using easily absorbable ingredients such as pasta, or in the case of using easily extractable ingredients such as cabbage or cucumber. Changes in appearance over time after production cannot be sufficiently prevented. On the other hand, when the measured value of hardness is larger than the above range, it tends to be difficult to mix ingredients, which is not preferable.

The above-mentioned hardness in the present invention is described in the notice of the Director of Newly Developed Food Health Countermeasures Office, Food and Health Division, Health and Welfare Bureau, Ministry of Health and Welfare (issued on February 23, 1994) It is a value measured according to the attached sheet “Test method for food for elderly people (using a plunger with a diameter of 20 mm, compression speed 10 mm / sec, clearance 5 mm, measurement temperature 15 ° C. )”.

In order to adjust the hardness of the acidic oil-in-water emulsified seasoning to the specific range, among the protein raw materials and saccharides described above, using the raw materials with thickening and gelling power, Adjust the hardness.

In addition, the acidic oil-in-water emulsified seasoning of the present invention is usually blended with the raw materials used for the acidic oil-in-water emulsified seasoning in addition to the above-mentioned raw materials within a range not impairing the effects of the present invention. be able to. Examples of such raw materials to be blended in the acidic oil-in-water emulsified seasoning include various seasonings such as spices, antioxidants such as vitamin E, pigments, and fragrances.

As described above, the production of the acidic oil-in-water emulsified seasoning of the present invention adjusts the composition and content ratio of the oil phase and the aqueous phase, and further adjusts the hardness of the acidic oil-in-water emulsified seasoning to a specific range. Others can be carried out in accordance with a general method for producing an acidic oil-in-water emulsified seasoning. That is, after preparing an aqueous phase raw material liquid according to a conventional method using the above-mentioned raw materials, the aqueous phase raw material liquid and edible fats and oils may be produced by emulsification treatment. When the obtained acidic oil-in-water emulsified seasoning is filled in a pouch, a synthetic resin container, a bottle or the like, long-term storage and distribution as a product are possible.

The method for producing a salad according to another embodiment of the present invention includes at least one selected from cabbage, onion, apple or kiwifruit, and / or at least one selected from potato, pumpkin, sweet potato or pasta. The acidic oil-in-water emulsified seasoning according to the above-described embodiment is mixed. According to such a salad manufacturing method of the present invention, the embodiment described above is applicable to any case where ingredients such as cabbage and cucumber that are easily separated from water and ingredients that are likely to absorb water such as pasta are used. By including the acidic oil-in-water emulsified seasoning according to the present invention, a salad having an excellent effect of effectively preventing a change in appearance over time after production and maintaining the appearance of the salad can be obtained.

The preferable content of the acidic oil-in-water emulsified seasoning in the salad is 10 to 90%. In the salad manufacturing method of the present invention, the water-absorbing foodstuff is softened with the above-described emulsified seasoning liquid, but the mixing method is not particularly limited, and can be performed according to a general salad manufacturing method. For example, if necessary, water-absorbing foods that have been heat-treated or crushed, the above-described emulsified seasoning liquid, and other necessary salad foods are put into a stirring mixer such as a mixer, and stirred and mixed until the whole becomes substantially uniform. That's fine.

Hereinafter, the present invention will be specifically described based on examples and the like. The present invention is not limited to these.

Next, this invention is further demonstrated based on an Example, a comparative example, and a test example.

[Example 1]
An acidic oil-in-water emulsified seasoning was produced with the following composition. That is, after preparing a water phase part by uniformly mixing raw materials other than rapeseed oil in the following formulation with a mixer, gradually adding rapeseed oil while stirring the water phase part to produce a crude emulsion, The obtained crude emulsion was finished and emulsified with a colloid mill to produce an acidic oil-in-water emulsion seasoning.

<Mixing ratio of acidic oil-in-water emulsified food>
Rapeseed oil 65%
Vinegar (acidity 5%) 5%
Liquid egg yolk 4%
Liquid egg white 8%
2% sugar
Salt 1.5%
Dextrin 1%
Modified starch 1.5%
Shimizu Residue -------------
(Total) 100%

[Test Example 1]
Except having changed into the mixing | blending of Table 1, it carried out similarly to Example 1, and manufactured the acidic oil-in-water type emulsified seasoning from which mixing | blending differs, and measured the hardness and solid content density | concentration in an aqueous phase. Furthermore, using each acidic oil-in-water emulsified seasoning, macaroni salad and vegetable salad (cucumber, onion, and potato) were prepared by the conventional method at the following blending ratio, and the appearance after storage at 10 ° C. for 24 hours was evaluated.

<Combination ratio of vegetable salad>
Acid oil-in-water emulsified seasoning 35%
Cucumber 10%
10% onion
Apple 10%
Potato (steamed and peeled) 35%
―――――――――――――――――――――
(Total) 100%

<Mixed ratio of macaroni salad>
Acid oil-in-water emulsified seasoning 35%
Macaroni (boiled) 35%
Pumpkin (cut after boiling) 15%
15% sweet potato (cut after boiling)
―――――――――――――――――――――
(Total) 100%

Appearance evaluation symbol A: Substantially the same as immediately after manufacture B-1: Slightly watery but not problematical than immediately after manufacture B-2: Slightly separated or dried compared to immediately after manufacture C-1: a little watery and poor in appearance compared to immediately after manufacture C-2: slightly separated and dried compared to immediately after manufacture and poor in appearance

From Table 1, in an acidic oil-in-water emulsified seasoning in which an oil phase and an aqueous phase are emulsified in an oil-in-water type, the oil phase is composed of liquid edible fat at an article temperature of 15 ° C., and the edible fat content Is 65 to 70% with respect to the whole seasoning, the aqueous phase contains at least protein raw material, sugar, salt and vinegar, the solid content concentration of the aqueous phase is 20 to 50% with respect to the aqueous phase, Salads using acidic oil-in-water emulsified seasonings with a seasoning hardness of 5 × 10 ^{2 to} 5 × 10 ³ N / m ² at a temperature of 15 ° C. can be easily removed from the salad ingredients. It is understood that, in any case of using a material that easily absorbs water, it is difficult to cause a change in appearance over time after manufacture.

Claims (3)

In an acidic oil-in-water emulsified seasoning in which an oil phase and an aqueous phase are emulsified in an oil-in-water type, the oil phase is composed of liquid edible fats and oils at a product temperature of 15 ° C., and the edible fat content is the whole seasoning The aqueous phase contains at least a protein raw material, egg white, sugar, salt, vinegar , reduced dextrin , the solid content concentration of the aqueous phase is 20 to 50% with respect to the aqueous phase, An acidic oil-in-water emulsified seasoning characterized by having a hardness of 2 × 10 ^{3 to} 5 × 10 ³ N / m ² at a product temperature of 15 ° C. The acidic oil-in-water emulsified seasoning according to claim 1, wherein the protein raw material contains eggs. 2. At least one kind of water-releasing ingredient selected from cabbage, onion, apple or kiwi fruit and / or at least one kind of water-absorbing ingredient selected from potato, pumpkin, sweet potato or pasta, and Or the acidic oil-in-water type emulsified seasoning of 2 is mixed, The salad characterized by the above-mentioned.