JP2013000095A - Emulsified seasoning liquid - Google Patents

Abstract

[PROBLEMS] A seasoning liquid for finishing a dish by mixing with ingredients such as meat, vegetables, pasta, etc., and suppressing the stimulation of acid while imparting a fresh and mild acidity to the ingredients and sustaining them. An emulsified seasoning liquid is provided.
An emulsified seasoning liquid containing lactic acid, egg yolk and edible oil and fat, having a sodium content of 2 to 10% and a water activity of 0.75 to 0.90.
[Selection figure] None

Description

The present invention, for example, can be used as a seasoning liquid to finish cooking with ingredients such as meat, vegetables, pasta, etc., and gives a fresh and mild acidity to the ingredients while suppressing acid irritation. It is related with the emulsified seasoning liquid which can be maintained.

Stir-fried foods and seasonings that add sourness to ingredients such as meat and vegetables are popular because of their unique irritation and freshness, and are cooked mainly with sour seasonings such as mayonnaise and vinegar. Has been. In recent years, the repertoire of sour-flavored dishes has been expanded, and it has come to be used for menus such as pasta dishes.

While there are consumers who do not feel a sense of incongruity as a peculiar taste, such a sour taste of such dishes is felt as undesirable by such a stimulating sour taste mainly in young people including infants and young children. There are many consumers. For this reason, in order for a wide range of consumers to accept dishes with a sour taste, it is required to impart a refreshing and mild sourness to the ingredients while suppressing acid stimulation.

By the way, when providing a dish with such acidity at a side dish shop or the like, there is a problem that the acidity is weakened at the time of eating because it is often eaten after a long time after cooking. In order to prevent a decrease in sourness due to such a change over time, it is necessary to add a certain amount or more of a seasoning that imparts sourness. In this case, the stimulating sourness of these seasonings is too strong. There is a problem of not being liked. On the other hand, even if a small amount of these seasonings for imparting various sourness is added within a range where the irritation is not too strong, there is a problem that sufficient acidity cannot be maintained. In other words, it was difficult to impart a refreshing and mild acidity to the food while maintaining the acid stimulation, and to maintain it.

As a method of maintaining sourness persistence, Patent Document 1 (Japanese Patent Application Laid-Open No. 2007-190018) contains a concentrate of an acetic acid fermented product to improve taste such as lengthening the sourness of sushi rice. A sushi rice with improved taste and taste has been proposed. However, even with this method, it was difficult to impart a refreshing and mild sourness to the food while suppressing the stimulation of the acid, and to maintain it.

JP 2007-190018 A

Therefore, the object of the present invention is to add a refreshing and mild sourness to the ingredients while suppressing the stimulation of acids, for example, a seasoning liquid to finish cooking with ingredients such as meat, vegetables and pasta. An emulsified seasoning liquid that can be sustained is provided.

As a result of intensive studies on the ingredients of the seasoning liquid in order to achieve the above-mentioned object, the inventors of the present invention contain an emulsified seasoning liquid containing a specific raw material and adjusting the sodium content and water activity within a specific range. When used in a tandem manner, it was surprisingly found that a fresh and mild acidity can be imparted to the food while suppressing the stimulation of the acid, and that it has been sustained, and the present invention has been completed.

That is, the present invention
(1) An emulsified seasoning liquid containing lactic acid, egg yolk and edible oil and fat, having a sodium content of 2 to 10% and a water activity of 0.75 to 0.90,
(2) The emulsified seasoning liquid according to (1), wherein the egg yolk content (in terms of solid content) is 0.1 to 50 parts relative to 1 part of the content of lactic acid (in terms of solid content),
(3) With respect to the emulsified seasoning liquid, the content of lactic acid (in terms of solid content) is 0.01 to 3%, the content of egg yolk (in terms of solid content) is 0.01 to 15%, and the content of edible fats and oils is The emulsified seasoning liquid according to (1) or (2), which is 1 to 70%,
It is.

ADVANTAGE OF THE INVENTION According to this invention, the emulsification seasoning liquid which can provide a refreshing and mild acidity to a foodstuff and can maintain it, suppressing the irritation | stimulation of an acid can be provided. Therefore, a wide range of consumers can accept dishes prepared with ingredients such as meat, vegetables, and pasta using this seasoning liquid at sugar beet departments, and further expansion of demand for seasoning liquid is expected. The

The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The emulsified seasoning liquid of the present invention is, for example, a seasoning liquid for finishing with a food such as meat, vegetables and pasta, and an oil-in-water type in which edible fats and oils are dispersed almost uniformly in the aqueous phase as oil droplets. A seasoning in which the emulsified state is maintained.

The emulsified seasoning liquid of the present invention contains lactic acid, egg yolk and edible oil and fat, has a sodium content of 2 to 10%, preferably 2 to 6%, and a water activity of 0.75 to 0.90. Features. Such an emulsified seasoning liquid of the present invention is used in combination with ingredients such as meat, vegetables and pasta, for example, and gives a fresh and mild acidity to the ingredients while suppressing acid stimulation. Can be sustained. On the other hand, an emulsified seasoning liquid that does not contain egg yolk or an emulsified seasoning liquid that does not contain edible oils and fats has a strong acid stimulus and is difficult to impart a fresh and mild acidity. Moreover, the emulsified seasoning liquid which does not mix | blend lactic acid but mix | blended only acetic acid, or the emulsified seasoning liquid whose sodium content is lower than the said range and whose water activity is higher than the said range cannot maintain sourness easily. An emulsified seasoning liquid having a sodium content higher than the above range and a water activity lower than the above range is not preferable from the viewpoint of flavor.

The lactic acid used in the present invention may be either natural lactic acid or synthetic lactic acid, but natural lactic acid generally used in foods, such as fermented lactic acid, may be used. Commercially available 50% fermented lactic acid or powdered lactic acid obtained by adding an excipient to lactic acid and drying it may be used.

The content (in terms of solid content) of lactic acid with respect to the emulsified seasoning liquid is preferably 0.01 to 3%, more preferably 0.05 to 2%. When the content of lactic acid is in the specific range, the effect of the present invention that imparts and maintains a mild acidity is easily obtained. When it is out of the specific range, the effect of the present invention is hardly obtained, which is not preferable.

Examples of the egg yolk used in the present invention include, for example, raw egg yolk obtained by splitting a chicken egg and separating it from egg white, and sterilizing, freezing, filtering, spray drying, freeze drying, etc. Treatment, Phospholipase A1, Phospholipase A2, Phospholipase C, Phospholipase D or enzyme treatment with protease, desugaring treatment with yeast or glucose oxidase, supercritical carbon dioxide treatment or subcritical carbon dioxide treatment, etc. Those subjected to one or more treatments such as decholesterolization treatment, mixed treatment of salt or saccharide, and the like can be used. Moreover, as an egg yolk, you may use the whole egg obtained by dividing a chicken egg, what mixed egg yolk and egg white in arbitrary ratios, or what performed the above-mentioned process to these. In this way, when using a whole egg or a mixture of egg yolk and egg white, the egg yolk portion corresponds to the egg yolk of the present invention.

The egg yolk content (in terms of solid content) with respect to the emulsified seasoning liquid is preferably 0.01 to 15%, more preferably 0.1 to 5%. When the content of egg yolk is within the specific range, the effect of the present invention that imparts and maintains a mild acidity is easily obtained. When the blending amount of egg yolk is larger than the above specific range, the flavor of egg yolk becomes too strong, which is not preferable.

Further, the egg yolk content (in terms of solid content) is preferably 0.1 to 50 parts, more preferably 1 to 30 parts, relative to 1 part of the total content of lactic acid (in terms of solid content) described above. is there. When the egg yolk content with respect to the lactic acid content is within the specific range, the effect of the present invention that imparts and maintains a mild acidity is particularly easily obtained.

The edible fat used in the emulsified seasoning liquid of the present invention is a lipid mainly composed of triacylglycerol or diacylglycerol. The edible fat of the present invention is not particularly limited as long as it is various edible fats and oils used in conventional emulsified seasonings. Specifically, for example, rapeseed oil, soybean oil, corn oil, safflower oil, sunflower Oil, cottonseed oil, sesame oil, rice oil, palm oil, palm olein, olive oil, peanut oil, coconut oil, perilla oil, milk fat, beef tallow, lard, fish oil and other refined oils, MCT (medium chain fatty acid triglyceride) ), Fats and oils obtained by chemical or enzymatic treatment such as transesterified oil, etc., or a combination of two or more thereof. In addition, these edible fats and oils are incorporated into the seasoning liquid by blending raw materials containing edible fats and oils such as milk, fresh cream, butter and cheese, or acidic oil-in-water emulsified seasonings such as mayonnaise. May be.

The content of the edible oil / fat with respect to the emulsified seasoning liquid is preferably 1 to 70%, more preferably 5 to 60% with respect to the emulsified seasoning liquid, from the point that the mild acidity has a moderately harmonious taste. When the content of the edible oil / fat is within the specific range, the effect of the present invention for imparting and maintaining a mild acidity is easily obtained. When the content of the edible oil / fat is greater than the specific range, the flavor unique to the edible oil / fat is not preferable because it is too strong.

The sodium used in the present invention may be any sodium as long as it is edible, for example, sodium chloride, sodium chloride as a main component, sodium L-glutamate, 5'-sodium inosinate, 5 ' -Seasonings, such as sodium guanylate, sodium acetate, etc. can be used. In addition, the analysis method of sodium content can be analyzed by a conventional method, such as the Mohr method, the atomic absorption photometry method, or sodium conversion from the raw material blending amount. Moreover, in this specification, the numerical value analyzed using the atomic absorption photometry method was used.

The water activity of the emulsified seasoning liquid of the present invention is 0.75 to 0.90 as described above. By using such an emulsified seasoning liquid in combination with ingredients such as meat, vegetables and pasta, While suppressing irritation, the food can be given a refreshing and mild acidity and can be sustained. However, if the water activity is 0.86 or less, the effect of the present invention can be imparted with a mild acidity and sustained. Is particularly preferred because it is easy to obtain. In addition, the water activity is preferably 0.80 or more because the taste is improved. In order to adjust the water activity to the above range, the taste of the emulsified seasoning liquid is taken into consideration, and in accordance with conventional methods, depending on the amount of sugar such as syrup, dextrin, reduced dextrin, cyclodextrin, sorbitol, trehalose, or sodium amount such as salt Adjust it.

The emulsified seasoning liquid of the present invention can contain various raw materials that are usually used in the seasoning liquid as long as the effects of the present invention are not impaired, in addition to the above-described raw materials. For example, ingredients such as tomatoes, onions, celery, carrots, mushrooms, peppers, parsley, seasonings such as sugar, soy sauce, salt, sodium glutamate, animal and plant extracts such as bonito and kombu, chickenpox, dextrin, xanthan gum, gelatin, etc. Thickeners, monoglycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, lecithin, lysolecithin and other emulsifiers, ascorbic acid or salts thereof, antioxidants such as vitamin E, coloring agents, flavorings, sweeteners, storage And raw materials such as materials.

The manufacturing method of the emulsified seasoning liquid of this invention is not specifically limited, What is necessary is just to mix and produce the seasoning raw material mentioned above by a conventional method. That is, first, lactic acid, egg yolk, edible oil and fat, sodium-containing raw materials, seasonings, raw materials such as sugars for adjusting water activity, and seasoning liquid raw materials such as fresh water are prepared. Next, these are put into a kneader equipped with a stirrer and mixed and heated while stirring to produce a seasoning. The emulsified seasoning liquid obtained as described above can be made into a product in a container by filling and sealing in a container package such as a bottle, a pouch or a can. Moreover, you may perform a freezing process etc. as needed.

Hereinafter, the manufacturing method of the emulsified seasoning liquid of this invention is demonstrated concretely based on an Example and a test example. The present invention is not limited to these.

[Example 1]
The emulsified seasoning liquid of the present invention was manufactured according to the following blending ratio. That is, an emulsified seasoning liquid was prepared by putting raw materials in the following blending ratio into a double kettle, heating to 90 ° C. with uniform mixing, and then cooling. The water activity of the obtained emulsified seasoning liquid was 0.81. Moreover, the lactic acid content of the obtained emulsified seasoning liquid was 0.25%, the egg yolk content (in terms of solid content) was 1%, the edible fat content was 40%, and the sodium content was 4%. Moreover, egg yolk content was 4 parts, edible fat and oil content was 160 parts, and sodium content was 16 parts with respect to 1 part of lactic acid content.

<Combination ratio of sauce of Example 1>
Xanthan gum 0.1%
3% sugar
Sodium glutamate 5%
Salt 10%
40% salad oil
Fermented lactic acid (acidity 50%) 0.5%
Raw egg yolk 2%
Brewing vinegar (acidity 4%) 10%
Shimizu Residue ――――――――――――――――
Total 100%

[Comparative Example 1]
In Example 1, an emulsified seasoning liquid was prepared in the same manner except that lactic acid was not blended and vinegar was blended instead.

[Comparative Example 2]
A seasoning liquid was prepared in the same manner as in Example 1 except that egg yolk was not blended.

[Comparative Example 3]
In Example 1, an emulsified seasoning liquid was prepared in the same manner except that the edible fat / oil was not blended.

[Test Example 1]
Using the emulsified seasoning liquid of Example 1 and Comparative Examples 1 to 3, pasta was prepared by the following method, and the taste after storage of the pasta was evaluated by the following method. The results are shown in Table 2.

<Preparation method of pasta>
A pasta was prepared by adding 50 g of the emulsified seasoning liquid obtained in a frying pan and heating, adding 300 g of hot spaghetti freshly boiled and mixing well.

<Method for evaluating taste after storage>
Each pasta was put in a container with a lid, stored in a room at 20 ° C. for 1 hour, and then eaten to evaluate the taste.

From Table 1, the dish using the emulsified seasoning liquid (Example 1) containing lactic acid, egg yolk and edible fats and oils and having the above-mentioned values for the sodium content and water activity is eaten after a lapse of time from the ingredients. However, it is understood that the fresh and mild acidity of the food is maintained, which is very preferable. On the other hand, when lactic acid was not blended but only acetic acid was blended (Comparative Example 1), the acidity was weak and not preferred. Furthermore, when the egg yolk was not blended (Comparative Example 2) or when the edible fat / oil was not blended (Comparative Example 3), the acidity was not preferable.

[Test Example 2]
In Example 1, four types of emulsified seasoning liquids were manufactured by the same method as Example 1 except having changed the salt content so that sodium content and the water activity might become the ratio shown in Table 2. Next, pasta was prepared in the same manner as in Example 1 using each of the obtained emulsified seasonings, and the taste after storage was evaluated according to the following evaluation criteria. The results are shown in Table 2.

Evaluation criteria A of pasta taste : The pasta had a mild acidity and was very preferable.
B: Mild sour taste of pasta is slightly weak, but it is not problematic and preferable.
C: The mild sour taste of pasta is weak and not preferred.
D: The pasta does not feel a mild acidity, which is not preferable.

From Table 2, the emulsified seasoning liquid (Test Example 2, No. 1 to No. 3) having a sodium content of 2 to 10% and a water activity of 0.75 to 0.90 is entangled with ingredients and time. It is understood that the refreshing and mild sourness of the food is maintained even if it is eaten after the elapse of time, which is very preferable. On the other hand, when the sodium content was lower than the above range and the water activity was higher than the above range (Test Example 2, No. 4), the pasta did not feel a mild sour taste, which was not preferable.

[Test Example 3]
In Example 1, five types of emulsified seasonings were prepared in the same manner as in Example 1 except that the blending amount of raw egg yolk was changed so that the contents of lactic acid and egg yolk became the ratio shown in Table 3. . Next, pasta was prepared in the same manner as in Example 1 using each of the obtained emulsified seasonings, and the taste after storage was evaluated according to the following evaluation criteria. The results are shown in Table 3.

Criteria for evaluating the taste of food A: A refreshing, mild acidity and very favorable.
B: Slightly stimulating sourness, but a refreshing and mild sourness as a whole is preferable.
C: A slightly pungent sour taste is not preferable.
D: Strong sour taste is not preferable.

From Table 3, the emulsified seasoning liquid (Test Example 3, No. 1 to No. 4) in which the ratio of egg yolk content (solid content conversion) to 1 part of lactic acid is 1 to 30 parts is entangled with the seasoning liquid. It is understood that even if the food is eaten after a lapse of time, the effect of the present invention in which a mild acidity is felt is particularly easily obtained, which is very preferable. On the other hand, the emulsified seasoning liquid (Test Example 3, No. 5) having an egg yolk content ratio of 0.1 to 50 parts has a slightly sour taste after a lapse of time from the emulsified seasoning liquid as a food. It was weak, but there was no problem.

[Example 2]
<Method of preparing fried food>
Using the seasonings obtained in Example 1 and Comparative Examples 1 to 3, fried foods were prepared by the following methods. First, 30 g of the emulsified seasoning liquid was put into a frying pan and heated, 100 g of chicken thigh meat cut into bite-sized pieces, 80 g of bitter gourd cut into 5 mm width, and 50 g of paprika were added in order and mixed well to prepare a fried food. The obtained dish was put in a container with a lid, stored in a room at 20 ° C. for 1 hour, and then eaten. The taste was evaluated, and the fried food cooked using the seasoning liquid of Example 1 was entangled with ingredients. Even after eating after a long time, the fresh and mild acidity of the ingredients was maintained, which was very favorable. On the other hand, Comparative Examples 1 to 3 were not preferable because the effect of the present invention for imparting a mild sour taste to the food material and maintaining it was not obtained.

[Example 3]
<Method for preparing salad>
Salads were prepared by the following methods using the seasonings obtained in Example 1 and Comparative Examples 1 to 3, respectively. First, 30 g of the emulsified seasoning liquid was put in a bowl and mixed with 150 g of boiled broccoli and 100 g of peeled shrimp to prepare a salad of broccoli and peeled shrimp. The obtained dish was placed in a container with a lid, stored for 1 hour in a room at 20 ° C., and then eaten. The taste was evaluated. The salad prepared using the seasoning liquid of Example 1 was entangled with ingredients. Even when eating after a lapse of time, the fresh and mild acidity of the ingredients was maintained, which was very favorable. On the other hand, Comparative Examples 1 to 3 were not preferable because the effect of the present invention for imparting a mild sour taste to the food material and maintaining it was not obtained.

Claims (3)

An emulsified seasoning liquid containing lactic acid, egg yolk and edible oil and fat, having a sodium content of 2 to 10% and a water activity of 0.75 to 0.90. The emulsified seasoning liquid according to claim 1, wherein the egg yolk content (in terms of solid content) is 0.1 to 50 parts per 1 part of the content of lactic acid (in terms of solid content). With respect to the emulsified seasoning liquid, the content of lactic acid (in terms of solid content) is 0.01 to 3%, the content of egg yolk (in terms of solid content) is 0.01 to 15%, and the content of edible fats and oils is 1 to 70. The emulsified seasoning liquid according to claim 1 or 2, wherein the emulsified seasoning liquid is%.