JP7584243B2 - Liquid or semi-solid acidic seasonings - Google Patents

Description

The present invention relates to a liquid or semi-solid acidic seasoning. The present invention also relates to a method for producing a liquid or semi-solid acidic seasoning. The present invention also relates to a method for improving the dispersion stability of fats and oils in a liquid or semi-solid acidic seasoning. The present invention also relates to an agent for improving the dispersion stability of fats and oils in a liquid or semi-solid acidic seasoning.

There are many liquid or semi-solid acidic seasonings that contain water and fats and oils, but egg yolk or an emulsifier is usually used to stably disperse the fats and oils as oil droplets in the water. Specifically, surfactants and amphipathic emulsifying polysaccharides (e.g., gum arabic, gum ghatti, etc.) are used as emulsifiers, and the emulsifier adsorbs to the interface between the oil droplets generated by the homogenization process and the water to form micelles, stably dispersing the oil droplets in the water. In this way, liquid or semi-solid acidic seasonings in which oil droplets are dispersed using an emulsifier can be stored stably for long periods of time while maintaining the dispersion of the oil droplets, and have the advantage of being highly convenient, as there is no need to shake the container before eating.

One of the factors that determines the palatability of a food to the human tongue is the presence of oil (oily texture). However, liquid or semi-solid acidic seasonings in which oil droplets are dispersed using an emulsifier tend to have small emulsion particle sizes, and the emulsifier covers the surface of the oil droplets, which reduces the oily texture.

Attempts to stably disperse oil in water without using emulsifiers or while minimizing the amount of emulsifier used include, for example, an oil-in-water emulsified food (Patent Document 1) that is made by blending a treated pulp component or its dried product obtained by adjusting the moisture content of the pulp component separated from the raw juice obtained by squeezing citrus fruits to 80% or more and finely grinding it to a particle size of 2 to 50 μm using a mortar-type grinder, and an emulsion composition that contains 0.05 to 4% by weight of cellulose selected from crystalline cellulose contained in fruits, 0.05 to 2% by weight of gum, and 0.5 to 95% by weight of fats and oils (Patent Document 2).

Patent No. 2627528 Patent No. 2734062

In the inventions disclosed in Patent Documents 1 and 2, the dispersion stability of the oils and fats in the liquid or semi-solid acidic seasonings is insufficient. In addition, the oily feel when eaten is insufficient, and problems with the texture such as stickiness and sliminess occur. Therefore, the object of the present invention is to provide a liquid or semi-solid acidic seasoning containing 1 to 80% by mass of oils and fats, which has a high oily feel and an excellent texture with reduced stickiness and sliminess, while also having improved dispersion stability of the oils and fats.

As a result of intensive research to solve the above problems, the present inventors discovered that by combining (A) a liquid or semi-solid acidic seasoning containing 1 to 80% by mass of fats and oils with (B) 0.005 to 1% by mass of xanthan gum, (C) 0.05 to 2% by mass of fruit-derived dietary fiber, and (D) 0.001 to 0.5% by mass of agar, it is possible to provide a liquid or semi-solid acidic seasoning that has a high oily feel and an excellent texture with reduced stickiness and sliminess, while also having excellent dispersion stability of fats and oils, and thus arrived at the present invention.

In detail, the present invention has the following aspects:
Item 1. A liquid or semi-solid acidic seasoning comprising the following (A) to (D):
(A) 1 to 80% by mass of fats and oils,
(B) 0.005 to 1% by mass of xanthan gum,
(C) 0.05 to 2% by mass of fruit-derived dietary fiber,
(D) 0.001 to 0.5% by mass of agar.
Item 2. A method for producing a liquid or semi-solid acidic seasoning, comprising the steps of: (A) adding the following (A) to (D) to the liquid or semi-solid acidic seasoning;
(A) 1 to 80% by mass of fats and oils,
(B) 0.005 to 1% by mass of xanthan gum,
(C) 0.05 to 2% by mass of fruit-derived dietary fiber,
(D) 0.001 to 0.5% by mass of agar.
Item 3. (A) A method for improving the dispersion stability of an oil or fat in a liquid or semi-solid acidic seasoning containing 1 to 80% by mass of an oil or fat,
A method for improving the dispersion stability of oils and fats in a liquid or semi-solid acidic seasoning, comprising adding to the liquid or semi-solid acidic seasoning (B) 0.005 to 1 mass % of xanthan gum, (C) 0.05 to 2 mass % of fruit-derived dietary fiber, and (D) 0.001 to 0.5 mass % of agar.
Item 4. (A) An agent for improving the dispersion stability of an oil or fat in a liquid or semi-solid acidic seasoning containing 1 to 80% by mass of an oil or fat,
An agent for improving the dispersion stability of oils and fats in a liquid or semi-solid acidic seasoning, comprising (B) xanthan gum, (C) fruit-derived dietary fiber, and (D) agar.

According to the present invention, it is possible to provide a liquid or semi-solid acidic seasoning containing 1 to 80% by mass of fats and oils, which has a high oily feel and an excellent texture with reduced stickiness and sliminess, while also improving the dispersion stability of the fats and oils.

1 is a photograph showing the state of Examples 1-1 to 1-2 and Comparative Examples 1-1 to 1-4 after storage at 25° C. for 28 days in Experimental Example 1. 1 is a photograph showing the state of Example 2-1 and Comparative Examples 2-1 to 2-2 after storage at 25° C. for 28 days in Experimental Example 2.

In the present invention, a liquid or semi-solid acidic seasoning is a seasoning that has liquid or semi-solid fluidity and contains an acidic raw material.

Examples of raw materials exhibiting acidity include organic acids, inorganic acids, brewed vinegar, citrus juice, etc., and more specifically, examples include organic acids such as lactic acid, citric acid, acetic acid, gluconic acid (including glucono delta lactone), adipic acid, tartaric acid, fumaric acid, malic acid, etc.; inorganic acids such as phosphoric acid; brewed vinegars such as rice vinegar, brown rice vinegar, moromi vinegar, barley black vinegar, other grain vinegars, apple vinegar, grape vinegar, other fruit vinegars; and citrus juices such as lemon juice, apple juice, and yuzu juice. In terms of flavor, it is preferable to use one or more selected from the group consisting of organic acids, brewed vinegar, and citrus juice.

Examples of such liquid or semi-solid acidic seasoning products include dressings; sauces and sauces such as ponzu sauce, oroshidare sauce, and sweet and sour sauce.

[1. Liquid or semi-solid acidic seasoning]
The present invention relates to a liquid or semi-solid acidic seasoning comprising the following (A) to (D):
(A) 1 to 80% by mass of fats and oils,
(B) 0.005 to 1% by mass of xanthan gum,
(C) 0.05 to 2% by mass of fruit-derived dietary fiber,
(D) 0.001 to 0.5% by mass of agar.

(A) Fats and Oils The liquid or semi-solid acidic seasoning according to the present invention contains 1 to 80% by mass of fats and oils. From the viewpoint of health consciousness, the content of fats and oils in the seasoning can be, for example, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, 45% by mass or less, 40% by mass or less, 35% by mass or less, 30% by mass or less, 25% by mass or less, 20% by mass or less, 15% by mass or less, 10% by mass or less, or 5% by mass or less. Furthermore, the higher the fat or oil content, the more difficult it becomes to maintain the dispersion stability of the fat or oil. However, according to the present invention, even if the fat or oil content in the liquid or semi-solid acidic seasoning is, for example, 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, or 75% by mass or more, the dispersion stability of the fat or oil can be improved while maintaining an excellent texture with reduced stickiness and sliminess.

The fats and oils used in the liquid or semi-solid acidic seasoning according to the present invention are not particularly limited as long as they are edible fats and oils, and examples thereof include vegetable fats and oils such as rapeseed oil, soybean oil, sunflower oil, cottonseed oil, peanut oil, rice oil, corn oil, safflower oil, camellia oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, palm kernel oil, shea butter, monkey fat, cacao butter, palm oil, coconut oil, canola oil, wheat germ oil, perilla oil, and shiso oil; animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil; and edible fats and oils processed from these (for example, fractionated fats and oils, hardened fats and oils, and interesterified fats and oils, etc.).

In general, the dispersion stability of fats and oils in liquid or semi-solid acidic seasonings is evaluated as being better the longer the emulsion particles remain stable. Furthermore, the smaller the emulsion particle size, the better the dispersion stability of fats and oils tends to be. In the present invention, the emulsion stability of the aqueous food can be evaluated by measuring the average particle size (μm) of the seasoning in which the prepared fats and oils are dispersed. In the present invention, the average particle size (μm) refers to the value measured using a laser diffraction particle size distribution analyzer SALD-2100 (manufactured by Shimadzu Corporation).

One of the factors that determines the palatability of a food to the human tongue is the presence of fats and oils (oily texture), but in liquid or semi-solid acidic seasonings in which oil droplets are dispersed using an emulsifier, the emulsified particle size is small and the oily texture is lost. On the other hand, the liquid or semi-solid acidic seasoning of the present invention contains oil droplets that have a larger particle size than the emulsified particles of liquid or semi-solid acidic seasonings in which oil droplets are dispersed using a general emulsifier, and therefore has a high oily texture. The liquid or semi-solid acidic seasoning of the present invention may contain oil droplets having an average particle size of, for example, 5 μm or more, 10 μm or more, 15 μm or more, 20 μm or more, 25 μm or more, 30 μm or more, 35 μm or more, 40 μm or more, 45 μm or more, 50 μm or more, 55 μm or more, 60 μm or more, 65 μm or more, 70 μm or more, 75 μm or more, 80 μm or more, 85 μm or more, 90 μm or more, 95 μm or more, or 100 μm or more.

The present invention is based on the new knowledge that it is possible to provide a liquid or semi-solid acidic seasoning that contains oil droplets with large particle sizes that would normally be easily separated into two layers, but which surprisingly has excellent long-term dispersion stability of the oil. In the present invention, a stable dispersion (state) of the oil means that the oil droplets are present in the aqueous phase, and the aqueous phase and the oil phase are not separated into two layers.

(B) Xanthan gum Xanthan gum used in the liquid or semi-solid acidic seasoning according to the present invention is a polysaccharide produced extracellularly by Xanthomonas campestris, and is composed of D-mannose, D-glucose, and D-glucuronic acid. The main chain is composed of D-glucose bonded with β-1,4 bonds, and the side chain has two D-mannose molecules and D-glucuronic acid bonded to every other D-glucose residue in the main chain. The D-mannose at the end of the side chain may be pyruvate. In addition, the C-6 position of the D-mannose bonded to the main chain may be acetylated. Xanthan gum is commercially available, and examples thereof include SAN-ACE (registered trademark) (manufactured by SAN-EI GEN F.F.I. Co., Ltd.).

The content of (B) xanthan gum in the liquid or semi-solid acidic seasoning of the present invention is adjusted appropriately depending on the type and content of other ingredients, the type of seasoning, etc., and is not particularly limited, but is usually 0.005 to 1 mass%, preferably 0.0075 to 0.75 mass%, and more preferably 0.01 to 0.5 mass%.

(C) Fruit-derived dietary fiber The fruit-derived dietary fiber used in the liquid or semi-solid acidic seasoning of the present invention is not particularly limited as long as it is dietary fiber obtained from fruit as a raw material, and generally available fruit-derived dietary fiber can be widely used. Examples of raw fruit include citrus fruits (e.g., oranges, mandarin oranges, iyokan oranges, summer mandarins, hassaku oranges, ponkan oranges, shiikuwasha oranges, kabosu oranges, yuzu oranges, grapefruits, lemons, limes, etc.), apples, mangoes, papayas, tomatoes, pears, etc. Dietary fiber derived from citrus fruits and/or apples is preferred, dietary fiber derived from citrus fruits is more preferred, dietary fiber derived from one or more fruits selected from the group consisting of oranges, lemons, and limes is even more preferred, and dietary fiber derived from lemons and/or limes is even more preferred.

The fruit-derived dietary fiber (C) used in the liquid or semi-solid acidic seasoning of the present invention can be obtained by a known method, and can be prepared, for example, as the residue obtained by removing the juice after squeezing the fruit, or a product thereof. As a specific example, it can be prepared by drying and pulverizing the residue generated when extracting pectin from the fruit. The fruit-derived dietary fiber (C) used in the liquid or semi-solid acidic seasoning of the present invention can be, for example, one having a porous structure in which the micellar structure of fruit cells is broken down.

The fruit-derived dietary fiber (C) used in the liquid or semi-solid acidic seasoning of the present invention may be a complex dietary fiber containing water-soluble dietary fiber and water-insoluble dietary fiber, and is preferably a dietary fiber containing pectin.
Examples of the water-soluble dietary fiber include water-soluble hemicellulose and pectin, and combinations thereof. Examples of the water-insoluble dietary fiber include cellulose, lignin, water-insoluble hemicellulose and protopectin, and combinations thereof.
The above-mentioned complex dietary fiber may preferably contain dietary fiber at 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 65% by mass or more, 70% by mass or more, 75% by mass or more, or 80% by mass or more.
The above-mentioned complex dietary fiber may preferably contain water-soluble dietary fiber in an amount of, for example, 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, or 60% by mass or more.
The above-mentioned complex dietary fiber may preferably contain water-insoluble dietary fiber in an amount of 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, 45% by mass or more, 50% by mass or more, 55% by mass or more, or 60% by mass or more.

The mass ratio of water-soluble dietary fiber to water-insoluble dietary fiber contained in the complex dietary fiber is preferably 0.05:1 to 15:1, more preferably 0.075:1 to 10:1, and even more preferably 0.1:1 to 5:1.

The above-mentioned (C) fruit-derived dietary fiber is commercially available.
In the present invention, the dietary fiber content, the water-soluble dietary fiber content, and the water-insoluble dietary fiber content are measured by the modified Prosky method. As a person skilled in the art would normally understand, the dietary fiber content of complex dietary fiber measured by the modified Prosky method is not necessarily 100% by mass or a value close to it.

The content of (C) fruit-derived dietary fiber in the liquid or semi-solid acidic seasoning of the present invention is not particularly limited, but from the viewpoint of significantly exhibiting the effects of the present invention, it is usually 0.05 to 2 mass%, preferably 0.075 to 1.75 mass%, and more preferably 0.1 to 1.5 mass%.

In the liquid or semi-solid acidic seasoning according to the present invention, the content of (C) fruit-derived dietary fiber per 1 part by mass of (B) xanthan gum is not particularly limited, but from the viewpoint of significantly achieving the effects of the present invention, it is preferably 0.05 to 400 parts by mass, more preferably 0.06 to 80 parts by mass, even more preferably 0.75 to 60 parts by mass, even more preferably 1 to 50 parts by mass, particularly preferably 1.2 to 40 parts by mass, even more particularly preferably 1.5 to 30 parts by mass, even more particularly preferably 1.75 to 20 parts by mass, and most preferably 2 to 10 parts by mass.

(D) Agar The agar used in the liquid or semi-solid acidic seasoning according to the present invention is a polysaccharide obtained from red algae (Geranium family, Gracilaria family, etc.). Any agar with increased (reduced) gel strength, increased (reduced) viscoelasticity, high (low) melting point, low molecular weight (high molecular weight), etc., can be used depending on the manufacturing technique. Different types of agar can also be used in combination. Agar can be commercially obtained, and an example of such agar is Gel Up (registered trademark) J-1630 (manufactured by San-Ei Gen F.F.I. Co., Ltd.).

The content of (D) agar in the liquid or semi-solid acidic seasoning of the present invention is not particularly limited, but from the viewpoint of significantly achieving the effects of the present invention, it is usually 0.001 to 0.5 mass%, preferably 0.003 to 0.3 mass%, and more preferably 0.005 to 0.1 mass%.

In the liquid or semi-solid acidic seasoning according to the present invention, the content of (D) agar per 1 part by mass of (B) xanthan gum is not particularly limited, but from the viewpoint of significantly achieving the effects of the present invention, it is preferably 0.001 to 100 parts by mass, more preferably 0.01 to 50 parts by mass, even more preferably 0.1 to 1 part by mass, even more preferably 0.15 to 0.75 parts by mass, and particularly preferably 0.2 to 0.5 parts by mass.

(Other ingredients)
The liquid or semi-solid acidic seasoning according to the present invention may contain any edible component within the range that does not impair the effects of the present invention. Examples of such any edible component include sugars, high-intensity sweeteners, vitamins, amino acids, fats and oils, proteins, minerals, milk, eggs, fruit juice, fruit pulp, plant extracts, dietary fiber, flavors, colorants, seasonings, acidulants, antioxidants, preservatives, antibacterial agents, etc.

The liquid or semi-solid acidic seasoning of the present invention may contain polysaccharides other than the above components (B) to (D) to the extent that the effects of the present invention are not impaired. Examples of polysaccharides that can be used in the liquid or semi-solid acidic seasoning according to the present invention include guar gum, locust bean gum, tamarind seed gum, psyllium seed gum, carrageenan (e.g., kappa carrageenan, iota carrageenan, lambda carrageenan, etc.), gellan gum (e.g., deacylated gellan gum, native gellan gum, etc.), pectin (e.g., HM pectin, LM pectin, etc.), glucomannan, alginic acid, alginates (e.g., sodium alginate, potassium alginate, calcium alginate, etc.), macrophomopsis gum, curdlan, tragacanth gum, arabinogalactan, karaya gum, furcellaran, chitin, and starch (e.g., potato starch, corn starch, tapioca starch, wheat starch, rice starch, soybean starch, sweet potato starch). , sago palm starch, etc.), starches that have been subjected to chemical, enzymatic or physical treatments (for example, acid-decomposed starch, enzymatically decomposed starch, oxidized starch, gelatinized starch, grafted starch, etherified starch, esterified starch, crosslinked starch, heat-treated starch, moist heat-treated starch, etc.), celluloses (for example, sodium carboxymethylcellulose, calcium carboxymethylcellulose, carboxymethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, hydroxypropylethylcellulose, hydroxyethylcellulose, hydroxymethylcellulose, ethylcellulose, methylcellulose, fermented cellulose, crystalline cellulose, etc.), dextrins (for example, polydextrose, resistant dextrin, etc.), etc., and two or more kinds of polysaccharides may be used.

The water content in the liquid or semi-solid acidic seasoning according to the present invention can be, for example, 95% by mass or less, 90% by mass or less, 85% by mass or less, 80% by mass or less, 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, or 50% by mass or less. The water content in the liquid or semi-solid acidic seasoning according to the present invention can be, for example, 5% by mass or more, 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, 40% by mass or more, or 45% by mass or more. The water content in the liquid or semi-solid acidic seasoning according to the present invention is preferably 10 to 95% by mass, more preferably 15 to 85% by mass, even more preferably 20 to 75% by mass, even more preferably 25 to 65% by mass, and particularly preferably 30 to 60% by mass.

(pH)
The pH of the liquid or semi-solid acidic seasoning of the present invention is not particularly limited as long as it is acidic, but even if it is, for example, pH 6.5 or less, pH 6 or less, pH 5.5 or less, pH 5 or less, pH 4.5 or less, or pH 4 or less, the dispersion of oils and fats can be maintained for a long period of time without a decrease in stability.
In the present invention, the pH is measured by adjusting the temperature of the target sample to 25° C., immersing an electrode in the target sample using a pH meter (HORIBA Portable pH Meter D-72) and measuring the pH one minute later.

(viscosity)
The viscosity of the liquid or semi-solid acidic seasoning according to the present invention can be preferably 10,000 mPa·s or less, more preferably 7,000 mPa·s or less, even more preferably 5,000 mPa·s or less, and even more preferably 2,500 mPa·s or less.
In this specification, the viscosity is determined by measuring a liquid or semi-solid acidic seasoning at 25°C for 1 minute using a B-type rotational viscometer at a rotation speed of 60 rpm, and indicates the value measured by the following method.
In the measurement, the following rotors are used depending on the viscosity of the liquid or semi-solid acidic seasoning.
Rotor No. 1: 1 to 100 mPa·s
Rotor No. 2 101 to 500 mPa·s
Rotor No. 3 501 to 2,000 mPa·s
Rotor No. 4 2,001 to 10,000 mPa·s
In general, the higher the viscosity of a food containing water and oil, the more likely it is that separation into two layers, an oil phase and an aqueous phase, is suppressed. However, the liquid or semi-solid acidic seasoning according to the present invention has good dispersion stability for oils and fats even when it has a low viscosity of 2,500 mPa·s or less at 25° C.

[2. Method for producing liquid or semi-solid acidic seasoning]
The present invention relates to a method for producing a liquid or semi-solid acidic seasoning, the method comprising the steps of:
(A) 1 to 80% by mass of fats and oils,
(B) 0.005 to 1% by mass of xanthan gum,
(C) 0.05 to 2% by mass of fruit-derived dietary fiber,
(D) 0.001 to 0.5% by mass of agar.

Examples of the ingredients and their contents, as well as other conditions, used in the method for producing a liquid or semi-solid acidic seasoning according to the present invention, are as described above in [1.].

The method for producing a liquid or semi-solid acidic seasoning according to the present invention is not particularly limited in the order in which the above components (A) to (D) are contained in the liquid or semi-solid acidic seasoning or in other steps, so long as it includes the step of containing these components in the liquid or semi-solid acidic seasoning. For example, in addition to the above steps, the method may include a homogenization step, a sterilization step, and the like, as processing steps that are generally carried out in the food manufacturing process.

[3. Method for improving dispersion stability of oils and fats in liquid or semi-solid acidic seasonings]
The present invention relates to a method for improving the dispersion stability of fats and oils in a liquid or semi-solid acidic seasoning containing (A) 1 to 80% by mass of fats and oils, the method being characterized in that the liquid or semi-solid acidic seasoning contains (B) 0.005 to 1% by mass of xanthan gum, (C) 0.05 to 2% by mass of fruit-derived dietary fiber, and (D) 0.001 to 0.5% by mass of agar.

Examples of the components and their contents, as well as other conditions, used in the method for improving the dispersion stability of oils and fats in a liquid or semi-solid acidic seasoning according to the present invention, are as described in [1.] above.

The method for improving the dispersion stability of fats and oils in a liquid or semi-solid acidic seasoning according to the present invention includes the step of incorporating the above components (A) to (D) in the seasoning, and the order in which these components are incorporated and other steps are not particularly limited, and are as described in [2.] above. According to the present invention, it is possible to improve the dispersion stability of fats and oils in a seasoning without going through a homogenization treatment step.

According to the present invention, by adding 0.005 to 1 mass % (B) xanthan gum, 0.05 to 2 mass % (C) fruit-derived dietary fiber, and 0.001 to 0.5 mass % (D) agar to a liquid or semi-solid acidic seasoning containing 1 to 80 mass % (A) oils and fats, it is possible to improve the dispersion stability of the oils and fats while maintaining a high oily feel and an excellent texture with reduced stickiness and sliminess.

According to the present invention, the dispersion stability of fats and oils in a liquid or semi-solid acidic seasoning can be improved, so that the oil and water phases do not separate and the manufacturing and filling processes of the liquid or semi-solid acidic seasoning can be carried out in a uniform state. In addition, the dispersion stability of fats and oils is maintained even when the liquid or semi-solid acidic seasoning is stored for a long period of time. In addition, the dispersion stability of fats and oils is maintained even while the liquid or semi-solid acidic seasoning is being consumed.

[4. Dispersion stability improver for oils and fats in liquid or semi-solid acidic seasonings]
The present invention relates to (A) an agent for improving the dispersion stability of oils and fats in a liquid or semi-solid acidic seasoning containing 1 to 80 mass % of oils and fats, the agent being characterized by containing (B) xanthan gum, (C) fruit-derived dietary fiber, and (D) agar.

Examples of ingredients and other conditions used in the dispersion stability improver for oils and fats in the liquid or semi-solid acidic seasoning of the present invention are as described in [1.] above.

The shape of the oil/fat dispersion stability improver in the liquid or semi-solid acidic seasoning of the present invention is not particularly limited. Examples include solid shapes (e.g., powder, granules, tablets, etc.), liquid shapes (e.g., solutions, dispersions, etc.), pastes, etc.

The content of fruit-derived dietary fiber in the dispersion stability improver for oils and fats in the liquid or semi-solid acidic seasoning according to the present invention is not particularly limited, but is preferably 1 to 99.5% by mass, more preferably 10 to 99% by mass, even more preferably 25 to 99% by mass, and even more preferably 50 to 98.5% by mass, based on the total amount of the dispersion stability improver for oils and fats.

The content of (B) xanthan gum in the dispersion stability improver for oils and fats in the liquid or semi-solid acidic seasoning according to the present invention is not particularly limited, but is preferably 0.05 to 80% by mass, more preferably 0.1 to 70% by mass, even more preferably 0.5 to 60% by mass, and even more preferably 1 to 50% by mass, based on the total amount of the dispersion stability improver for oils and fats.

The content of (C) fruit-derived dietary fiber in the dispersion stability improver for oils and fats in the liquid or semi-solid acidic seasoning according to the present invention is not particularly limited, but is preferably 0.05 to 80% by mass, more preferably 0.1 to 70% by mass, even more preferably 0.5 to 60% by mass, and even more preferably 1 to 50% by mass, based on the total amount of the dispersion stability improver for oils and fats.

The content of (D) agar in the dispersion stability improver for oils and fats in the liquid or semi-solid acidic seasoning according to the present invention is not particularly limited, but is preferably 0.05 to 80% by mass, more preferably 0.1 to 70% by mass, even more preferably 0.5 to 60% by mass, and even more preferably 1 to 50% by mass, based on the total amount of the dispersion stability improver for oils and fats.

In the dispersion stability improver for oils and fats in a liquid or semi-solid acidic seasoning according to the present invention, the content of (C) fruit-derived dietary fiber per 1 part by mass of (B) xanthan gum is not particularly limited, but is preferably 0.05 to 400 parts by mass, more preferably 0.06 to 80 parts by mass, even more preferably 0.75 to 60 parts by mass, even more preferably 1 to 50 parts by mass, particularly preferably 1.2 to 40 parts by mass, even more particularly preferably 1.5 to 30 parts by mass, even more preferably 1.75 to 20 parts by mass, and most preferably 2 to 10 parts by mass.

In the dispersion stability improver for oils and fats in a liquid or semi-solid acidic seasoning according to the present invention, the content of (D) agar per 1 part by mass of (B) xanthan gum is not particularly limited, but is, for example, 0.001 to 100 parts by mass, more preferably 0.01 to 50 parts by mass, even more preferably 0.1 to 1 part by mass, still more preferably 0.15 to 0.75 parts by mass, and particularly preferably 0.2 to 0.5 parts by mass.

The amount of the oil/fat dispersion stability improver in the liquid or semi-solid acidic seasoning of the present invention to be blended relative to the target liquid or semi-solid acidic seasoning is not particularly limited, but from the viewpoint of significantly achieving the effects of the present invention, it is preferable to blend it so that the contents of (B) xanthan gum, (C) fruit-derived dietary fiber, and (D) agar in the liquid or semi-solid acidic seasoning are within the ranges described in [1.] above.

The present invention will be described in more detail below using examples. However, these examples do not limit the present invention. In the examples, "parts" and "%" mean "parts by mass" and "% by mass", respectively.

[Experimental Example 1. Liquid Dressing]
Liquid dressings were prepared based on the formulations in Tables 1 and 2. The details are as follows.
(1) The polysaccharide was added to the water and stirred for 10 minutes.
(2) The remaining ingredients except for the salad oil were added and stirred for an additional 5 minutes.
(3) While stirring with a homomixer, salad oil was gradually added and the mixture was stirred at 10,000 rpm for 10 minutes.
(4) After heating to 85°C, the mixture was hot-packed into a container.
The fruit-derived dietary fiber used was dietary fiber derived from lemons and/or limes (soluble dietary fiber content: 22%, water-insoluble dietary fiber content: 78%).

(Evaluation of Dispersion Stability of Oils and Fats)
The resulting liquid dressing was stored at 25° C. for 28 days, and then the state of oil separation was visually observed. The results are shown in Table 3 and FIG.

(Evaluation of Emulsion Particle Size)
The temperature of the obtained liquid dressing was adjusted to 25° C., and the emulsion particle size was measured using a laser diffraction particle size distribution measuring device SALD-2100 (manufactured by Shimadzu Corporation). The results are shown in Table 3.

(viscosity)
The temperature of the obtained liquid dressing was adjusted to 25° C., and the viscosity was measured using a B-type rotational viscometer TVB-10 (manufactured by Toki Sangyo Co., Ltd.) at a rotation speed of 60 rpm after 1 minute. The results are shown in Table 3.

(Evaluation of oily and fatty texture and food texture)
The obtained liquid dressing was adjusted to 25°C, and blind sensory evaluation was performed by five panelists (A-E) who routinely judge the oily and fatty texture and food texture. For each evaluation item, a three-level evaluation of 3>2>1 was performed according to the degree of goodness. The specific evaluation criteria are as follows. In conducting the sensory evaluation, the entire panel discussed and refined the characteristics of each evaluation item so that each panelist had a common understanding of the evaluation criteria.

Evaluation standard for "oily feel": 3: The presence of oil is very easily felt on the tongue.
2: The presence of oil is easily felt on the tongue.
1: The presence of oil is hard to sense on the tongue.

Evaluation standard for "texture": 3: Not slimy or sticky, and has a very smooth texture.
2: Not slimy or sticky, and has a smooth texture.
1: Slimy or sticky.
The results are shown in Table 3.

In Comparative Examples 1-1 to 1-4 lacking either xanthan gum or agar, separation of oil was observed in the upper part of the container and syneresis was observed in the lower part of the container after 28 days of storage at 25° C. in Comparative Examples 1-1, 1-3, and 1-4. In Comparative Example 1-2, complete separation of the oil phase (upper layer) and the aqueous phase (lower layer) was observed.
On the other hand, in Examples 1-1 and 1-2 containing fruit-derived dietary fiber, xanthan gum, and agar, even though they contained oil droplets with large particle sizes, no separation of oil or syneresis was observed even after storage for 28 days at 25° C., and the oil dispersion stability was excellent. Furthermore, Examples 1-1 and 1-2 not only had excellent oil dispersion stability, but also had a good oily feel and an excellent texture that was not slimy or sticky.

[Experimental Example 2. Liquid dressing]
Liquid dressings were prepared based on the formulations in Tables 4 and 5. The details are as follows.
(1) The polysaccharide was added to the water and stirred for 10 minutes.
(2) The remaining ingredients except for the salad oil were added and stirred for an additional 5 minutes.
(3) While stirring with a homomixer, salad oil was gradually added and the mixture was stirred at 10,000 rpm for 10 minutes.
(4) After heating to 85°C, the mixture was hot-packed into a container.
The fruit-derived dietary fiber used was dietary fiber derived from lemons and/or limes (soluble dietary fiber content: 22%, water-insoluble dietary fiber content: 78%).

(Evaluation of Dispersion Stability of Oils and Fats)
The resulting liquid dressing was stored at 25° C. for 28 days, and then the state of oil separation was visually observed. The results are shown in Table 6 and FIG.

(Evaluation of Emulsion Particle Size)
The emulsion particle size of the obtained liquid dressing was measured by the same method as in Experimental Example 1. The results are shown in Table 6.

(viscosity)
The viscosity of the resulting liquid dressing was measured in the same manner as in Experimental Example 1. The results are shown in Table 6.

(Evaluation of oily and fatty texture and food texture)
The oily and fatty texture and mouthfeel of the obtained liquid dressing were evaluated in the same manner as in Experimental Example 1. The results are shown in Table 6.

In Comparative Examples 2-1 and 2-2, which contained gum arabic or gum ghatti as the emulsifying polysaccharide and lacked agar, separation of oil was observed in the upper part of the container and syneresis was observed in the lower part of the container after storage for 28 days at 25° C. Furthermore, in Comparative Example 2-2, the presence of oil was hardly felt on the tongue, and the oily feeling was significantly low.
On the other hand, Example 2-1, which contained fruit-derived dietary fiber, xanthan gum, and agar, had excellent oil dispersion stability, with no oil separation or water syneresis observed even after storage for 28 days at 25° C., despite containing oil droplets with large particle diameters. Furthermore, Example 2-1 not only had excellent oil dispersion stability, but also had a good oily feel and an excellent texture that was not slimy or sticky.

[Experimental Example 3. Liquid dressing]
A liquid dressing was prepared based on the formulation in Table 7. The details are as follows.
(1) The polysaccharide was added to the water and stirred for 10 minutes.
(2) The remaining ingredients except for the salad oil were added and stirred for an additional 5 minutes.
(3) While stirring with a homomixer, salad oil was gradually added and the mixture was stirred at 10,000 rpm for 10 minutes.
(4) After heating to 85°C, the mixture was hot-packed into a container.
The fruit-derived dietary fiber used was dietary fiber derived from lemons and/or limes (soluble dietary fiber content: 22%, water-insoluble dietary fiber content: 78%).

(Evaluation of Dispersion Stability of Oils and Fats)
The resulting liquid dressing was stored at 25° C. for 28 days, and then the state of oil separation was visually observed. The results are shown in Table 8.

(viscosity)
The viscosity of the resulting liquid dressing was measured in the same manner as in Experimental Example 1. The results are shown in Table 8.

(Evaluation of oily and fatty texture and food texture)
The oily and fatty texture and mouthfeel of the obtained liquid dressing were evaluated in the same manner as in Experimental Example 1. The results are shown in Table 8.

In Comparative Example 3-1, which lacked xanthan gum, oil separation was observed at the top of the container after storage at 25° C. for 28 days.
On the other hand, in Example 3-1 containing fruit-derived dietary fiber, xanthan gum, and agar, no oil separation or water syneresis was observed even after storage for 28 days at 25° C., and the oil dispersion stability was excellent. Moreover, Example 3-1 not only had excellent oil dispersion stability, but also had a good oily feel and an excellent texture that was not slimy or sticky, and was superior to Comparative Example 3-1 from an overall perspective.

[Experimental Example 4. Semi-solid dressing]
Semi-solid dressings were prepared based on the formulation in Table 9. The details are as follows.
(1) The polysaccharide was added to the water and stirred for 10 minutes.
(2) The remaining ingredients except for the salad oil were added and stirred for an additional 5 minutes.
(3) The salad oil was gradually added and the mixture was stirred for an additional 5 minutes.
(4) Colloid mill treatment (slit width 500 μm, rotation speed 3,000 rpm) was performed.
The fruit-derived dietary fiber used was dietary fiber derived from lemons and/or limes (soluble dietary fiber content: 22%, water-insoluble dietary fiber content: 78%).

(Evaluation of Dispersion Stability of Oils and Fats)
The resulting semi-solid dressing was stored at 25° C. for 1 day, and then the state of oil separation was visually observed. The results are shown in Table 10.

(viscosity)
The viscosity of the resulting semi-solid dressing was measured in the same manner as in Experimental Example 1. The results are shown in Table 10.

(Evaluation of oily and fatty texture and food texture)
The oily and fatty feel and texture of the resulting semi-solid dressing were evaluated in the same manner as in Experimental Example 1. The results are shown in Table 10.

In Comparative Example 4-1, which lacked fruit-derived dietary fiber, oily stains were observed on the surface after one day at 25°C.
On the other hand, Example 4-1, which contained fruit-derived dietary fiber, xanthan gum, and agar, had excellent oil dispersion stability, with no oil bleeding observed even after 1 day at 25° C. Furthermore, Example 4-1 not only had excellent oil dispersion stability, but also had a good oily feel and an excellent texture that was not slimy or sticky.

Claims (4)

A liquid or semi-solid acidic seasoning comprising the following (A) to (D):
(A) 1 to 80% by mass of fats and oils,
(B) 0.005 to 1% by mass of xanthan gum,
(C) 0.05 to 2% by mass of fruit-derived dietary fiber,
(D) 0.001 to 0.5% by mass of agar. A method for producing a liquid or semi-solid acidic seasoning, comprising the steps of:
(A) 1 to 80% by mass of fats and oils,
(B) 0.005 to 1% by mass of xanthan gum,
(C) 0.05 to 2% by mass of fruit-derived dietary fiber,
(D) 0.001 to 0.5% by mass of agar. (A) A method for improving the dispersion stability of an oil or fat in a liquid or semi-solid acidic seasoning containing 1 to 80% by mass of an oil or fat, comprising:
A method for improving the dispersion stability of oils and fats in a liquid or semi-solid acidic seasoning, comprising adding to the liquid or semi-solid acidic seasoning (B) 0.005 to 1 mass % of xanthan gum, (C) 0.05 to 2 mass % of fruit-derived dietary fiber, and (D) 0.001 to 0.5 mass % of agar. (A) An agent for improving the dispersion stability of an oil or fat in a liquid or semi-solid acidic seasoning containing 1 to 80% by mass of an oil or fat,
An agent for improving the dispersion stability of oils and fats in a liquid or semi-solid acidic seasoning, comprising (B) xanthan gum, (C) fruit-derived dietary fiber, and (D) agar, wherein the content of the fruit-derived dietary fiber (C) per 1 part by mass of the xanthan gum (B) is 0.05 to 400 parts by mass, and the content of the agar (D) per 1 part by mass of the xanthan gum (B) is 0.001 to 100 parts by mass .