JP2003169625A - Oil- and fat-containing composition comprising oil-in- water emulsified phase - Google Patents
Oil- and fat-containing composition comprising oil-in- water emulsified phaseInfo
- Publication number
- JP2003169625A JP2003169625A JP2001370932A JP2001370932A JP2003169625A JP 2003169625 A JP2003169625 A JP 2003169625A JP 2001370932 A JP2001370932 A JP 2001370932A JP 2001370932 A JP2001370932 A JP 2001370932A JP 2003169625 A JP2003169625 A JP 2003169625A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- phase
- fat
- containing composition
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Edible Oils And Fats (AREA)
- Seasonings (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、水中油型乳化相を
含む油脂含有組成物に関し、詳しくは特定の有機酸とエ
チルアルコールを水相中に、食用油脂を油相中に特定の
割合で含有し、かかる水相と油相とからなる水中油型乳
化相を特定の割合で含有していることを特徴とする水中
油型乳化相を含む油脂含有組成物に関する。TECHNICAL FIELD The present invention relates to an oil / fat-containing composition containing an oil-in-water emulsion phase, and more specifically, a specific organic acid and ethyl alcohol in an aqueous phase, and an edible oil / fat in an oil phase in a specific ratio. The present invention relates to an oil-and-fat-containing composition containing an oil-in-water emulsified phase, which contains the oil-in-water emulsified phase containing the water phase and the oil phase in a specific ratio.
【０００２】[0002]
【従来の技術】たれ、ソース等の液状調味料の近年の傾
向として、非加熱製法によるフレッシュな風味を付加価
値としたものが増える傾向にある。これらの液状調味料
では、非加熱製法であることにより、その賞味期間内に
おける微生物の繁殖による変質が問題となるが、このよ
うな微生物問題を防ぐための配合手段として、食塩濃度
を高めたり、エチルアルコールを添加したりする配合が
一般的に知られている。2. Description of the Related Art As a recent tendency of liquid seasonings such as sauces and sauces, there is an increasing tendency to add a fresh flavor by a non-heating manufacturing method as an added value. In these liquid seasonings, since it is a non-heated manufacturing method, there is a problem of deterioration due to the reproduction of microorganisms within the season, but as a compounding means for preventing such microbial problems, the salt concentration may be increased, Formulations such as adding ethyl alcohol are generally known.
【０００３】一方、油脂を含有する液状調味料では、エ
チルアルコールは、油相と水相の２相からなる分離液状
調味料において、微生物耐性を付与すると共に、振とう
後、速やかに油相と水相とを分離して界面を清澄化させ
る作用を有しており、例えば食用油脂と６〜２５ｖ／ｖ
％のエチルアルコール水溶液との２相からなる液状調味
料（特公昭５９−７４２５号公報）や、水相にキサンタ
ンガムとアミノ酸系調味料及び／又はエチルアルコール
が所定量配合されている分離型液状調味料（特公昭６０
−２０９８３号公報）が提案されている。On the other hand, in a liquid seasoning containing fats and oils, ethyl alcohol imparts microbial resistance in a separated liquid seasoning consisting of two phases, an oil phase and an aqueous phase, and at the same time, immediately after shaking, it becomes the oil phase. It has the effect of separating the aqueous phase and clarifying the interface. For example, edible oil and fat and 6 to 25 v / v
% Aqueous liquid of ethyl alcohol (Japanese Patent Publication No. 59-7425), or liquid phase of xanthan gum and amino acid-based seasoning and / or ethyl alcohol Fee (Sho 60
No. 20983) has been proposed.
【０００４】しかしながら、上記の液状調味料に、微生
物耐性を有する濃度まで食塩やエチルアルコールを配合
した場合、塩味及びアルコール臭が強く、商品価値がな
いものになってしまう。また、マヨネーズに代表される
ように水中油型の乳化物は、分離液状に比べて、塩味の
感じ方を軽減しマイルド感とコクみを付与する作用があ
ることが、一般的に知られているが、水相中にエチルア
ルコールを含む場合には、特公昭５９−７４２５号公報
や特公昭６０−２０９８３号公報で示されたように、乳
化し難いという問題が生じている。However, when salt or ethyl alcohol is added to the above liquid seasoning to a concentration at which it has microbial resistance, the salty taste and alcohol odor are strong and the product has no commercial value. Further, it is generally known that an oil-in-water type emulsion represented by mayonnaise has an effect of reducing a feeling of salty taste and imparting a mild feeling and richness as compared with a separated liquid state. However, when ethyl alcohol is contained in the aqueous phase, there is a problem that it is difficult to emulsify as shown in JP-B-59-7425 and JP-B-60-20983.
【０００５】[0005]
【発明が解決しようとする課題】本発明は、上記の課題
を解決して、水中油型乳化物特有のマイルドな食味とコ
クみを有し、且つ、保存中に微生物の繁殖により変質す
ることがない水中油型乳化相を含む油脂含有組成物を提
供することを目的とするものである。The present invention solves the above problems and has a mild taste and richness peculiar to oil-in-water emulsions, and is altered by the growth of microorganisms during storage. It is an object of the present invention to provide an oil-and-fat-containing composition containing an oil-in-water type emulsified phase that is free from the above.
【０００６】[0006]
【課題を解決するための手段】本発明者は、上記の課題
を解決すべく検討した結果、水中における有機酸の解離
度に着目し、解離度が限定された有機酸を含むことによ
り、エチルアルコールを使用しても安定した水中油型乳
化相が得られることを見出した。更に、本発明者は、か
かる有機酸とエチルアルコールを特定の濃度に限定し、
且つ、水中油型の乳化相を含有させることにより、食味
及び微生物耐性をも含めた上記の課題を解決できること
を見出し、これらの知見に基いて本発明を完成するに至
った。Means for Solving the Problems As a result of studies to solve the above problems, the present inventor has focused on the dissociation degree of an organic acid in water, and by including an organic acid having a limited dissociation degree, It was found that a stable oil-in-water emulsion phase can be obtained even when alcohol is used. Furthermore, the present inventor limits such organic acids and ethyl alcohol to specific concentrations,
Moreover, it was found that the above-mentioned problems including taste and microbial resistance can be solved by containing an oil-in-water type emulsion phase, and the present invention has been completed based on these findings.
【０００７】すなわち、請求項１に係る本発明は、ｐＫ
ａ値が３．５〜５．５である有機酸を水相中に０．１〜
２．０重量％、エチルアルコールを水相中に１．０〜
７．０重量％含有し、かかる水相と油相とからなる水中
油型乳化相を全体の２０％以上含有していることを特徴
とする水中油型乳化相を含む油脂含有組成物を提供する
ものである。That is, the present invention according to claim 1 is pK
An organic acid having an a value of 3.5 to 5.5 is added to the aqueous phase in an amount of 0.1 to 0.1.
2.0 wt%, ethyl alcohol in the aqueous phase 1.0 ~
An oil-and-fat-containing composition containing an oil-in-water emulsified phase, characterized by containing 7.0% by weight and containing 20% or more of the oil-in-water emulsified phase consisting of such an aqueous phase and an oil phase. To do.
【０００８】次に、請求項２に係る本発明は、ｐＫａ値
が３．５〜５．５である有機酸が、酢酸である請求項１
記載の油脂含有組成物を提供するものである。Next, in the present invention according to claim 2, the organic acid having a pKa value of 3.5 to 5.5 is acetic acid.
The oil-and-fat-containing composition described above is provided.
【０００９】また、請求項３に係る本発明は、食塩を、
全原料中に１０重量％以下含有することを特徴とする請
求項１又は２記載の油脂含有組成物を提供するものであ
る。According to the present invention of claim 3, salt is
The fat-containing composition according to claim 1 or 2, characterized in that it is contained in an amount of 10% by weight or less in all raw materials.
【００１０】[0010]
【発明の実施の形態】以下、本発明の実施の形態を示
し、本発明を詳細に説明する。請求項１に係る本発明
は、水中油型乳化相を含む油脂含有組成物に関し、ｐＫ
ａ値が３．５〜５．５である有機酸を水相中に０．１〜
２．０重量％、エチルアルコールを水相中に１．０〜
７．０重量％含有し、かかる水相と油相とからなる水中
油型乳化相を全体の２０％以上含有していることを特徴
とするものである。BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described below in detail with reference to the embodiments of the present invention. The present invention according to claim 1 relates to a fat-and-oil-containing composition containing an oil-in-water type emulsified phase, and pK
An organic acid having an a value of 3.5 to 5.5 is added to the aqueous phase in an amount of 0.1 to 0.1.
2.0 wt%, ethyl alcohol in the aqueous phase 1.0 ~
It is characterized by containing 7.0% by weight, and containing 20% or more of the oil-in-water emulsion phase composed of such an aqueous phase and an oil phase.
【００１１】請求項１に係る本発明の油脂含有組成物
は、ｐＫａ値が３．５〜５．５である有機酸を含有す
る。ここで、「ｐＫａ値が３．５〜５．５である有機
酸」とは、例えば、酢酸、コハク酸、乳酸が挙げられ、
各々のｐＫａ値は４．８、４．２、３．９である。これ
らの中でも特に、請求項２に記載したように、酢酸は、
微生物に対する静菌作用に優れ、且つ、食酢の成分とし
て良好な食味を提供でき、有用である。また、クエン酸
や酒石酸のようにｐＫａ値が３．５を下回るような有機
酸と、ｐＫａ値が３．５〜５．５である有機酸とを併用
しても、本発明の効果に支障はきたさないが、含有する
有機酸のｐＫａ値が３．５を下回るような有機酸のみに
限定された場合には、エチルアルコールの界面清澄化作
用により乳化安定性が低下し、水中油型乳化相を含有し
たときの良好な食味が得られなくなる。The oil and fat-containing composition of the present invention according to claim 1 contains an organic acid having a pKa value of 3.5 to 5.5. Here, examples of the “organic acid having a pKa value of 3.5 to 5.5” include acetic acid, succinic acid, and lactic acid,
The pKa values for each are 4.8, 4.2, 3.9. Among these, in particular, as described in claim 2, acetic acid is
It is useful because it has an excellent bacteriostatic effect on microorganisms and can provide a good taste as a component of vinegar. Further, even if an organic acid having a pKa value of less than 3.5, such as citric acid or tartaric acid, and an organic acid having a pKa value of 3.5 to 5.5 are used together, the effect of the present invention is hindered. Although it does not occur, when the organic acid contained is limited to only those organic acids having a pKa value below 3.5, the interfacial clarification action of ethyl alcohol decreases the emulsion stability, resulting in an oil-in-water emulsion. A good taste when the phase is contained cannot be obtained.
【００１２】一方、請求項１に係る本発明の油脂含有組
成物は、エチルアルコールを含有するものである。本発
明で使用されるエチルアルコールの原料は、食品添加物
用のアルコール製剤、ワイン、日本酒等の酒類等が挙げ
られるが、その由来についてはいずれも限定されるもの
ではない。On the other hand, the oil / fat-containing composition of the present invention according to claim 1 contains ethyl alcohol. Examples of the raw material of ethyl alcohol used in the present invention include alcohol preparations for food additives, wine, liquors such as sake, and the like, but the origin thereof is not limited.
【００１３】請求項１に係る本発明の油脂含有組成物
は、上記のようなｐＫａ値が３．５〜５．５である有機
酸と、エチルアルコールを、水相中に所定濃度含有して
いる。ここで、「水相中」とは水分中のことを指し、例
えば、「水相中にエチルアルコールを１重量％含有す
る」とは、「全原料中の水分に対し、エチルアルコール
を１重量％含有する」ことを指す。The fat-and-oil-containing composition of the present invention according to claim 1 contains the above-mentioned organic acid having a pKa value of 3.5 to 5.5 and ethyl alcohol in a predetermined concentration in the aqueous phase. There is. Here, "in the aqueous phase" means in water, and for example, "containing 1% by weight of ethyl alcohol in the aqueous phase" means "1% by weight of ethyl alcohol to water in all raw materials". % Contained ”.
【００１４】請求項１に係る本発明の油脂含有組成物に
おいて、水相中のエチルアルコール濃度、及びｐＫａ値
が３．５〜５．５である有機酸濃度は、本発明の水中油
型乳化相を含む油脂含有組成物の充分な微生物耐性と乳
化安定性とマイルドな食味を得るために、エチルアルコ
ールは１．０〜７．０重量％、前記有機酸は０．１〜
２．０重量％の範囲であることが必要である。好ましく
は、エチルアルコールは１．０〜４．０重量％、前記有
機酸は０．１〜１．０重量％の範囲である。さらには、
ｐＫａ値が３．５〜５．５である有機酸において、かか
る有機酸の非解離分子濃度を上述の０．１〜１．０重量
％という範囲に限定することで、本発明がより確実に実
現可能となる。In the fat-and-oil-containing composition of the present invention according to claim 1, the ethyl alcohol concentration in the aqueous phase and the organic acid concentration having a pKa value of 3.5 to 5.5 are the oil-in-water emulsion of the present invention. In order to obtain sufficient microbial resistance, emulsion stability, and mild taste of the oil-and-fat-containing composition containing a phase, ethyl alcohol is 1.0 to 7.0% by weight, and the organic acid is 0.1 to 7.0% by weight.
It must be in the range of 2.0% by weight. Preferably, ethyl alcohol is in the range of 1.0 to 4.0% by weight and the organic acid is in the range of 0.1 to 1.0% by weight. Moreover,
In the organic acid having a pKa value of 3.5 to 5.5, the present invention is more reliably provided by limiting the non-dissociated molecule concentration of the organic acid to the above range of 0.1 to 1.0% by weight. It becomes feasible.
【００１５】エチルアルコール濃度が上記範囲を下回っ
た場合には、保存期間中の微生物繁殖による変質が起こ
るという問題が生じ、また、ｐＫａ値が３．５〜５．５
である有機酸濃度が上記範囲を下回った場合には、微生
物繁殖による変質だけでなく、前述のようにエチルアル
コールの界面清澄化作用により乳化安定性が低下し、水
中油型乳化相を含有したときの良好な食味が得られなく
なる。一方、エチルアルコール濃度及びｐＫａ値が３．
５〜５．５である有機酸濃度のいずれもが上記範囲を上
回った場合には、アルコール臭や酸味が強くなり、食味
が低下するという問題が生じる。When the concentration of ethyl alcohol is below the above range, there arises a problem that the microorganisms are deteriorated during the storage period and the pKa value is 3.5 to 5.5.
When the organic acid concentration is less than the above range, not only the deterioration due to microbial propagation, but also the emulsion stability decreased due to the interfacial clarification action of ethyl alcohol as described above, and the oil-in-water emulsion phase was contained. When it is not possible to obtain a good taste. On the other hand, the ethyl alcohol concentration and pKa value are 3.
When any of the organic acid concentrations of 5 to 5.5 exceeds the above range, alcohol odor and sourness become strong, and there is a problem that the taste is deteriorated.
【００１６】ここで、本発明において、ｐＫａ値とは、
２５℃の水中における酸解離指数を指し、酸解離定数Ｋ
ａの逆数の対数である。例えば、酢酸のｐＫａ値は次式
により示される。Here, in the present invention, the pKa value is
Acid dissociation index in water at 25 ℃
It is the logarithm of the reciprocal of a. For example, the pKa value of acetic acid is shown by the following equation.
【数１】 [Equation 1]
【００１７】なお、クエン酸のように複数の解離段数を
有する有機酸については、１段目のｐＫａ値を適用す
る。For an organic acid having a plurality of dissociation stages, such as citric acid, the pKa value of the first stage is applied.
【００１８】次に、請求項１に係る本発明の油脂含有組
成物は、食塩を含有することができる。食塩の濃度は、
請求項３に記載したように、油脂含有組成物の全原料中
１０重量％以下が望ましく、５重量％以下が特に好まし
い。食塩の濃度が１０重量％を超えると、塩辛く食味が
低下する傾向になる。Next, the oil / fat-containing composition of the present invention according to claim 1 may contain salt. The concentration of salt is
As described in claim 3, 10% by weight or less is preferable, and 5% by weight or less is particularly preferable in the total raw material of the oil / fat-containing composition. If the salt concentration exceeds 10% by weight, the salt tends to be salty and the taste tends to deteriorate.
【００１９】請求項１に係る本発明の油脂含有組成物
は、かかる水相と油相とからなる水中油型乳化相を全体
の２０％以上含有している。ここで、「水中油型乳化
相」とは、該油脂含有組成物中で水相原料の連続相の中
に油相原料が粒子の状態で均一に分散されている相のこ
とを指す。油脂含有組成物全体に対する水中油型乳化相
の比率は、全体の２０％以上であれば、油脂含有組成物
全体が水中油型乳化相であっても、油相、水中油型乳化
相、水相の三相に分かれていても差し支えないが、好ま
しくは水中油型乳化相の比率が全体の３０％以上であ
る。水中油型乳化相の比率が全体の２０％を下回る場合
には、喫食時によく振とうしたとしても、直ちに乳化が
ブレークされ易いため、水中油型乳化物特有のマイルド
でコクみのある食味を提供できない。The oil-and-fat-containing composition of the present invention according to claim 1 contains 20% or more of the total oil-in-water emulsion phase composed of such an aqueous phase and an oil phase. Here, the "oil-in-water emulsified phase" refers to a phase in which the oil phase raw material is uniformly dispersed in the state of particles in the continuous phase of the aqueous phase raw material in the oil-and-fat-containing composition. If the ratio of the oil-in-water emulsified phase to the entire oil-and-fat-containing composition is 20% or more of the whole, even if the entire oil-and-fat-containing composition is the oil-in-water emulsified phase, the oil phase, the oil-in-water emulsified phase, the water Although it may be divided into three phases, the ratio of the oil-in-water emulsified phase is preferably 30% or more of the whole. When the ratio of the oil-in-water emulsified phase is less than 20% of the whole, even if it is shaken well at the time of eating, the emulsification is likely to break immediately, so the mild and rich taste peculiar to the oil-in-water emulsion is obtained. Cannot be provided.
【００２０】請求項１に係る本発明において、水中油型
乳化相を形成するための乳化剤の種類については、大豆
たん白、乳たん白、卵黄、チキンエキス、ゼラチン、キ
サンタンガム、タマリンドガム、カラギーナン、ジェラ
ンガム、グアーガム、ペクチン、蔗糖脂肪酸エステル、
グリセリン脂肪酸エステル等が挙げられるが、特に限定
されるものではなく、また複数を組み合わせても良い。In the present invention according to claim 1, the types of emulsifiers for forming the oil-in-water emulsion phase include soybean protein, milk protein, egg yolk, chicken extract, gelatin, xanthan gum, tamarind gum, carrageenan, Gellan gum, guar gum, pectin, sucrose fatty acid ester,
Examples thereof include glycerin fatty acid ester, but not limited thereto, and a plurality of them may be combined.
【００２１】請求項１に係る本発明の油脂含有組成物に
おいては、ｐＫａ値が３．５〜５．５である有機酸を水
相中に０．１〜２．０重量％、エチルアルコールを水相
中に１．０〜７．０重量％含有し、かかる水相と油相と
からなる水中油型乳化相を全体の２０％以上含有してい
ることを特徴とするものであり、これ以外の点について
は通常の油脂含有組成物と同様のものであって、既知の
原料（水相原料及び油相原料）から製造されるものであ
る。In the oil and fat-containing composition of the present invention according to claim 1, 0.1 to 2.0% by weight of an organic acid having a pKa value of 3.5 to 5.5 in an aqueous phase and ethyl alcohol are contained. It is characterized in that it is contained in an amount of 1.0 to 7.0% by weight in the water phase, and contains 20% or more of the whole oil-in-water emulsion phase composed of the water phase and the oil phase. Except for this point, the composition is the same as the ordinary oil-and-fat-containing composition, and is produced from known raw materials (aqueous phase raw material and oil phase raw material).
【００２２】水相原料には、ｐＫａ値が３．５〜５．５
である有機酸、エチルアルコール、前記した乳化剤以外
に、最終製品の特徴に合わせて、例えば、調味料（食
塩、砂糖、水あめ、トマトペースト、醤油、味噌、グル
タミン酸Ｎａ等）、香辛料（こしょう、唐辛子等）、具
材（ごま、たまねぎ、ねぎ等）等を任意に含ませること
ができる。The aqueous phase raw material has a pKa value of 3.5 to 5.5.
In addition to the organic acid, ethyl alcohol, and the emulsifiers described above, according to the characteristics of the final product, for example, seasonings (salt, sugar, starch syrup, tomato paste, soy sauce, miso, glutamic acid Na, etc.), spices (pepper, pepper) Etc.), ingredients (sesame, onion, green onion, etc.) and the like can be optionally included.
【００２３】油相原料とは、食用油脂を主体とし、これ
に必要に応じて油脂溶解性又は油脂分散性原料を添加し
た原料をいう。食用油脂としては、通常、大豆油、菜種
油等のサラダ油が用いられる。油相原料の原料全体に対
する比率は、特に限定はされないが、好ましくは２０％
以上である。The oil-phase raw material is a raw material mainly composed of edible fats and oils and fat-soluble or fat-dispersible raw materials added thereto as necessary. As the edible oil and fat, salad oil such as soybean oil and rapeseed oil is usually used. The ratio of the oil phase raw material to the total raw material is not particularly limited, but is preferably 20%
That is all.
【００２４】請求項１に係る本発明の水中油型乳化相を
含む油脂含有組成物の代表的な製造方法を示せば、次の
通りである。まず、水相原料と油相原料とをあらかじめ
調製しておき、次いで両者を水中油型に乳化させ、水中
油型乳化相を含む油脂含有組成物を得る。すなわち、第
一段階として、ミキサー中において水相原料が充分に均
一となるように混合、撹拌しておく。第二段階として、
撹拌を続けながら徐々に油相原料を注入して乳化する。
必要に応じ、第三段階として、高圧ホモジナイザーなど
の仕上げ乳化機で処理して、微細乳化を行う。このよう
にして目的とする請求項１に係る本発明の水中油型乳化
相を含む油脂含有組成物を得ることができる。A typical method for producing an oil / fat-containing composition containing the oil-in-water type emulsified phase of the present invention according to claim 1 is as follows. First, an aqueous phase raw material and an oil phase raw material are prepared in advance, and then both are emulsified into an oil-in-water type to obtain an oil / fat-containing composition containing an oil-in-water type emulsified phase. That is, in the first step, the aqueous phase raw materials are mixed and stirred in a mixer so that they are sufficiently uniform. As the second stage,
The oil phase raw material is gradually added while continuing stirring to emulsify.
If necessary, as a third step, fine emulsification is performed by processing with a finishing emulsifier such as a high pressure homogenizer. In this way, the intended oil-and-fat-containing composition containing the oil-in-water emulsified phase of the present invention according to claim 1 can be obtained.
【００２５】[0025]
【実施例】次に本発明の実施例を示すが、本発明はこれ
らによって限定されるものではない。EXAMPLES Examples of the present invention will be shown below, but the present invention is not limited thereto.
【００２６】実施例１〜３
第１表に示す水相原料（均一に混合したもの）と油相原
料とを、ミキサーで５分間混合、乳化し、水中油型乳化
相を含む油脂含有組成物を得た。有機酸として、実施例
１では酢酸、実施例２ではコハク酸、実施例３では乳酸
を使用した。調製翌日、このようにして得られた水中油
型乳化相を含む油脂含有組成物の外観検査による水中油
型乳化相の比率の測定と味覚検査を実施した。各実施例
の水相中のエチルアルコール濃度、有機酸濃度、有機酸
のｐＫａ値と共に、水中油型乳化相の比率と味覚検査の
結果を第２表に示す。Examples 1 to 3 Oil-and-fat-containing compositions containing an oil-in-water emulsified phase obtained by mixing and emulsifying the water phase raw material (homogeneously mixed) and the oil phase raw material shown in Table 1 with a mixer for 5 minutes. Got As the organic acid, acetic acid was used in Example 1, succinic acid was used in Example 2, and lactic acid was used in Example 3. On the next day of preparation, the ratio of the oil-in-water emulsified phase and the taste test were carried out by visual inspection of the oil / fat-containing composition containing the oil-in-water emulsified phase thus obtained. Table 2 shows the ratio of the oil-in-water emulsified phase and the result of the taste test together with the ethyl alcohol concentration, the organic acid concentration, and the pKa value of the organic acid in the aqueous phase of each example.
【００２７】なお、味覚検査は、次の４段階で食味を評
価した。
◎：非常に良い、○：良い、□：わずかに良い、×：悪
いThe taste test evaluated the taste in the following four stages. ◎: Very good, ○: Good, □: Slightly good, ×: Bad
【００２８】[0028]
【表１】第１表 [Table 1] Table 1
【００２９】比較例１〜２
実施例１〜３において、有機酸の種類を、比較例１では
クエン酸、比較例２では酒石酸に変えた他は、実施例１
〜３の配合と製法に従って、水中油型乳化相を含む油脂
含有組成物を調製した。調製翌日、このようにして得ら
れた水中油型乳化相を含む油脂含有組成物の外観検査に
よる水中油型乳化相の比率の測定と味覚検査を実施し
た。各比較例の水相中のエチルアルコール濃度、有機酸
濃度、有機酸のｐＫａ値と共に、水中油型乳化相の比率
と味覚検査の結果を第２表に示す。Comparative Examples 1 and 2 In Examples 1 to 3, except that the organic acid was changed to citric acid in Comparative Example 1 and tartaric acid in Comparative Example 2,
According to the formulation and the manufacturing method of ~ 3, an oil and fat-containing composition containing an oil-in-water emulsion phase was prepared. On the next day of preparation, the ratio of the oil-in-water emulsified phase and the taste test were carried out by visual inspection of the oil / fat-containing composition containing the oil-in-water emulsified phase thus obtained. Table 2 shows the ratio of the oil-in-water emulsified phase and the result of the taste test together with the ethyl alcohol concentration, the organic acid concentration and the pKa value of the organic acid in the aqueous phase of each comparative example.
【００３０】[0030]
【表２】第２表 [Table 2] Table 2
【００３１】第２表から明らかなとおり、ｐＫａ値が
３．５〜５．５の有機酸を含有する、本発明の水中油型
乳化相を含む油脂含有組成物（実施例１〜３）は、水中
油型乳化相の比率が３０％を超え、食味が良好であっ
た。特に、酢酸を含有する実施例１の水中油型乳化相を
含む油脂含有組成物は、食味が非常に好ましくなること
が理解できる。一方、有機酸としてｐＫａ値が３．１の
クエン酸、ｐＫａ値が３．０の酒石酸をそれぞれ含有す
る他は実施例１〜３と同様の配合、製法で得られた比較
例１及び２の水中油型乳化相を含む油脂含有組成物は、
水中油型乳化相の比率が低下し、味覚検査の結果も悪か
った。これらのことから、本発明の如く、ｐＫａ値が
３．５〜５．５の有機酸を含有し、水中油型乳化相の割
合が２０％以上である水中油型乳化相を含む油脂含有組
成物は、味覚の点で優れており、特に酢酸を含有する水
中油型乳化相を含む油脂含有組成物は、特に良好な食味
を有することが明らかとなった。As is clear from Table 2, the fat-and-oil-containing compositions (Examples 1 to 3) containing the organic acid having a pKa value of 3.5 to 5.5 and containing the oil-in-water emulsified phase of the present invention. The ratio of the oil-in-water emulsified phase exceeded 30%, and the taste was good. In particular, it can be seen that the fat-and-oil-containing composition containing the oil-in-water emulsion phase of Example 1 containing acetic acid has a very favorable taste. On the other hand, in Comparative Examples 1 and 2 obtained by the same formulation and production method as in Examples 1 to 3, except that citric acid having a pKa value of 3.1 and tartaric acid having a pKa value of 3.0 are contained as the organic acids, respectively. A fat-containing composition containing an oil-in-water emulsion phase,
The ratio of the oil-in-water emulsified phase decreased, and the taste test results were also poor. From these things, as in the present invention, a fat-containing composition containing an organic acid having a pKa value of 3.5 to 5.5 and containing an oil-in-water emulsified phase in which the proportion of the oil-in-water emulsified phase is 20% or more. It was revealed that the product was excellent in taste, and in particular, the oil and fat-containing composition containing the oil-in-water emulsion phase containing acetic acid had a particularly good taste.
【００３２】実施例４
第３表に示す水相原料（均一に混合したもの）と油相原
料とを、ミキサーで３分間混合して予備乳化した後に、
高圧ホモジナイザーで５分間仕上げ乳化を行い、水中油
型乳化相を含む油脂含有組成物を得た。得られた水中油
型乳化相を含む油脂含有組成物について、調製翌日、外
観検査による水中油型乳化相の比率の測定と味覚検査を
実施した。味覚検査は実施例１〜３と同様にして４段階
で評価した。水相中のエチルアルコール濃度、酢酸濃
度、全原料中の食塩濃度と共に、水中油型乳化相の比率
と味覚検査の結果を第４表に示す。Example 4 The water phase raw material (homogeneous mixture) and the oil phase raw material shown in Table 3 were mixed by a mixer for 3 minutes and preliminarily emulsified.
Finishing emulsification was performed for 5 minutes with a high pressure homogenizer to obtain an oil / fat-containing composition containing an oil-in-water emulsified phase. The oil-and-fat-containing composition containing the obtained oil-in-water emulsified phase was subjected to measurement of the ratio of the oil-in-water emulsified phase by appearance inspection and taste inspection on the day after preparation. The taste test was evaluated in four levels in the same manner as in Examples 1-3. Table 4 shows the ratio of the oil-in-water emulsified phase and the result of the taste test together with the ethyl alcohol concentration in the aqueous phase, the acetic acid concentration, and the salt concentration in all the raw materials.
【００３３】[0033]
【表３】第３表 [Table 3] Table 3
【００３４】実施例５〜６
実施例４の配合において、食塩の使用量を、各々８．５
重量％、１０．５重量％と変更したこと以外は、実施例
４の製法に従い、実施例５、実施例６の水中油型乳化相
を含む油脂含有組成物を得た。得られた水中油型乳化相
を含む油脂含有組成物について、調製翌日、実施例４と
同様にして外観検査による水中油型乳化相の比率の測定
と味覚検査を実施した。水相中のエチルアルコール濃
度、酢酸濃度、全原料中の食塩濃度と共に、水中油型乳
化相の比率と味覚検査の結果を第４表に示す。Examples 5-6 In the formulation of Example 4, the amount of salt used was 8.5 each.
According to the production method of Example 4, except that the content was changed to 1% by weight and 10.5% by weight, oil-and-fat containing compositions containing the oil-in-water emulsion phase of Examples 5 and 6 were obtained. For the oil-and-fat-containing composition containing the obtained oil-in-water emulsified phase, the ratio of the oil-in-water emulsified phase was measured by a visual inspection and a taste test in the same manner as in Example 4 on the day after the preparation. Table 4 shows the ratio of the oil-in-water emulsified phase and the result of the taste test together with the ethyl alcohol concentration in the aqueous phase, the acetic acid concentration, and the salt concentration in all the raw materials.
【００３５】実施例７
実施例４の配合において、卵黄を除き、水相原料と油相
原料とをミキサーで３分間混合、乳化して、水中油型乳
化相を含む油脂含有組成物を得た。得られた水中油型乳
化相を含む油脂含有組成物について、調製翌日、実施例
４と同様にして外観検査による水中油型乳化相の比率の
測定と味覚検査を実施した。水相中のエチルアルコール
濃度、酢酸濃度、全原料中の食塩濃度と共に、水中油型
乳化相の比率と味覚検査の結果を第４表に示す。Example 7 In the formulation of Example 4, the egg yolk was removed, and the aqueous phase raw material and the oil phase raw material were mixed for 3 minutes with a mixer and emulsified to obtain an oil / fat-containing composition containing an oil-in-water emulsion phase. . For the oil-and-fat-containing composition containing the obtained oil-in-water emulsified phase, the ratio of the oil-in-water emulsified phase was measured by a visual inspection and a taste test in the same manner as in Example 4 on the day after the preparation. Table 4 shows the ratio of the oil-in-water emulsified phase and the result of the taste test together with the ethyl alcohol concentration in the aqueous phase, the acetic acid concentration, and the salt concentration in all the raw materials.
【００３６】比較例３
実施例７の配合に従い、実施例７の製法においてミキサ
ーの撹拌時間を３０秒間に変更して、水中油型乳化相を
含む油脂含有組成物を得た。得られた水中油型乳化相を
含む油脂含有組成物について、調製翌日、実施例４と同
様にして外観検査による水中油型乳化相の比率の測定と
味覚検査を実施した。水相中のエチルアルコール濃度、
酢酸濃度、全原料中の食塩濃度と共に、水中油型乳化相
の比率と味覚検査の結果を第４表に示す。Comparative Example 3 According to the formulation of Example 7, the stirring time of the mixer in the production method of Example 7 was changed to 30 seconds to obtain an oil / fat-containing composition containing an oil-in-water emulsion phase. For the oil-and-fat-containing composition containing the obtained oil-in-water emulsified phase, the ratio of the oil-in-water emulsified phase was measured by a visual inspection and a taste test in the same manner as in Example 4 on the day after the preparation. Concentration of ethyl alcohol in the aqueous phase,
Table 4 shows the acetic acid concentration, the salt concentration in all raw materials, the ratio of the oil-in-water emulsified phase, and the result of the taste test.
【００３７】比較例４
実施例７の配合に従い、実施例７の製法において水相原
料と油相原料とを混合することなく充填して、水中油型
乳化相を含む油脂含有組成物を得た。得られた水中油型
乳化相を含む油脂含有組成物について、調製翌日、実施
例４と同様にして外観検査による水中油型乳化相の比率
の測定と味覚検査を実施した。水相中のエチルアルコー
ル濃度、酢酸濃度、全原料中の食塩濃度と共に、水中油
型乳化相の比率と味覚検査の結果を第４表に示す。Comparative Example 4 According to the formulation of Example 7, the aqueous phase raw material and the oil phase raw material were filled without mixing in the production method of Example 7 to obtain an oil / fat-containing composition containing an oil-in-water emulsion phase. . For the oil-and-fat-containing composition containing the obtained oil-in-water emulsion phase, the ratio of the oil-in-water emulsion phase was measured by the appearance test and the taste test on the day after the preparation, in the same manner as in Example 4. Table 4 shows the ratio of the oil-in-water emulsified phase and the result of the taste test together with the ethyl alcohol concentration in the aqueous phase, the acetic acid concentration, and the salt concentration in all the raw materials.
【００３８】[0038]
【表４】第４表 [Table 4] Table 4
【００３９】第４表から明らかなとおり、水中油型乳化
相の比率が２０％以上である実施例４〜７の水中油型乳
化相を含む油脂含有組成物は、味覚検査の結果、高い評
価が得られた。特に、食塩濃度が１０％以下である実施
例４、実施例５、実施例７の水中油型乳化相を含む油脂
含有組成物では、風味が「非常に良い」、或いは「良
い」との高い評価が得られた。一方、比較例３及び４の
水中油型乳化相を含む油脂含有組成物は、実施例７と同
様の配合にもかかわらず、水中油型乳化相の比率が低い
ものであるため、味覚の評価が著しく低かった。これら
のことから、本発明の如く、水中油型乳化相を全体の２
０％以上含有する油脂含有組成物は、良好な食味を有す
ることが明らかである。また、食塩は、全原料中１０％
以下の割合で含有すると、より好ましい食味を有するこ
とも明らかである。As is clear from Table 4, the fat-and-oil-containing compositions containing the oil-in-water emulsified phases of Examples 4 to 7 in which the ratio of the oil-in-water emulsified phase was 20% or more were evaluated highly by the taste test. was gotten. In particular, the fat-and-oil-containing compositions containing the oil-in-water emulsified phase of Example 4, Example 5, and Example 7 having a salt concentration of 10% or less have a high flavor of "very good" or "good". An evaluation was obtained. On the other hand, the oil-and-fat-containing compositions containing the oil-in-water emulsified phase of Comparative Examples 3 and 4 have a low ratio of the oil-in-water emulsified phase, despite the same formulation as in Example 7, and therefore taste evaluation. Was remarkably low. From these things, as in the present invention, the oil-in-water emulsified phase is
It is clear that the fat-and-oil-containing composition containing 0% or more has a good taste. In addition, salt is 10% of all raw materials
It is also apparent that the content of the following ratios provides a more preferable taste.
【００４０】実施例８〜１１
第５表に示す水相原料（均一に混合したもの）と油相原
料とを、ミキサーで２分間混合、乳化し、水中油型乳化
相を含む油脂含有組成物を得た。食酢とエチルアルコー
ルの量は、水相中のエチルアルコール及び酢酸濃度がそ
れぞれ第６表に示した値となるよう、適量に調整した。Examples 8 to 11 Oil-and-fat-containing compositions containing an oil-in-water emulsified phase obtained by mixing and emulsifying an aqueous phase raw material (homogeneously mixed) and an oil phase raw material shown in Table 5 with a mixer for 2 minutes. Got The amounts of vinegar and ethyl alcohol were adjusted so that the concentrations of ethyl alcohol and acetic acid in the aqueous phase would be the values shown in Table 6, respectively.
【００４１】得られた水中油型乳化相を含む油脂含有組
成物について、調製翌日、実施例４と同様にして外観検
査による水中油型乳化相の比率の測定と味覚検査を実施
した。水相中のエチルアルコール濃度、酢酸濃度、全原
料中の食塩濃度と共に、水中油型乳化相の比率と味覚検
査の結果を第６表に示す。For the oil-and-fat-containing composition containing the obtained oil-in-water emulsion phase, the ratio of the oil-in-water emulsion phase was measured by the appearance test and the taste test on the day after the preparation, in the same manner as in Example 4. Table 6 shows the ratio of the oil-in-water emulsified phase and the result of the taste test together with the ethyl alcohol concentration in the aqueous phase, the acetic acid concentration, and the salt concentration in all the raw materials.
【００４２】更に、得られた水中油型乳化相を含む油脂
含有組成物について、微生物耐性を検査すべく、以下の
試験を行った。すなわち、変質した調味料類から分離さ
れた菌群の菌液を、菌数が約１００個／ｇとなるよう
に、得られた水中油型乳化相を含む油脂含有組成物と混
合し、ポリエチレン樹脂製容器に各３００ｇずつ充填、
密封した後に、３０℃にて６ヶ月間保存し、微生物の生
育によるガス発生と、味の変質の有無を観察した。この
微生物耐性の検査の結果を併せて第６表に示す。Further, the following tests were carried out on the obtained fat-and-oil-containing composition containing the oil-in-water emulsified phase in order to inspect microbial resistance. That is, the bacterial solution of the bacterial group separated from the modified seasonings is mixed with the obtained fat-containing composition containing the oil-in-water emulsified phase so that the number of bacteria is about 100 cells / g, and polyethylene is added. Filling a resin container with 300g each,
After sealing, it was stored at 30 ° C. for 6 months, and the generation of gas due to the growth of microorganisms and the presence or absence of alteration in taste were observed. The results of this microbial resistance test are also shown in Table 6.
【００４３】[0043]
【表５】第５表 [Table 5] Table 5
【００４４】比較例５〜１２
実施例８〜１１において、食酢とエチルアルコールの量
は、水相中のエチルアルコール及び酢酸濃度が第６表に
示した値となるよう、適量に調整した他は、実施例８〜
１１の配合と製法に従って水中油型乳化相を含む油脂含
有組成物を得た。Comparative Examples 5 to 12 In Examples 8 to 11, the amounts of vinegar and ethyl alcohol were adjusted appropriately so that the concentrations of ethyl alcohol and acetic acid in the aqueous phase were the values shown in Table 6. , Example 8 ~
An oil-and-fat-containing composition containing an oil-in-water type emulsified phase was obtained according to the formulation and manufacturing method of 11.
【００４５】得られた水中油型乳化相を含む油脂含有組
成物について、調製翌日、実施例４と同様にして外観検
査による水中油型乳化相の比率の測定と味覚検査を実施
した。水相中のエチルアルコール濃度、酢酸濃度、全原
料中の食塩濃度と共に、水中油型乳化相の比率と味覚検
査の結果を第６表に示す。For the oil-and-fat-containing composition containing the obtained oil-in-water emulsion phase, the ratio of the oil-in-water emulsion phase was measured by the appearance test and the taste test on the day after the preparation, in the same manner as in Example 4. Table 6 shows the ratio of the oil-in-water emulsified phase and the result of the taste test together with the ethyl alcohol concentration in the aqueous phase, the acetic acid concentration, and the salt concentration in all the raw materials.
【００４６】更に、得られた水中油型乳化相を含む油脂
含有組成物について、実施例８〜１１と同様にして、微
生物耐性を検査した。結果を併せて第６表に示す。Furthermore, the oil-and-fat-containing composition containing the obtained oil-in-water emulsion phase was examined for microbial resistance in the same manner as in Examples 8-11. The results are also shown in Table 6.
【００４７】[0047]
【表６】第６表 [Table 6] Table 6
【００４８】第６表から明らかなように、水相中のエチ
ルアルコール濃度が１．０〜７．０重量％であり、水相
中の酢酸濃度が０．１〜２．０重量％であって、かかる
水相と油相とからなる水中油型乳化相の割合が２０％以
上である実施例８〜１１の水中油型乳化相を含む油脂含
有組成物は、味覚検査の結果、高い評価が得られ、ま
た、微生物によるガスの発生や変質もないことが明らか
である。特に、実施例８〜１０は、味覚検査の結果、風
味が非常に良いことが示された。As is clear from Table 6, the ethyl alcohol concentration in the aqueous phase was 1.0 to 7.0% by weight, and the acetic acid concentration in the aqueous phase was 0.1 to 2.0% by weight. Then, the fat-and-oil-containing compositions containing the oil-in-water emulsion phase of Examples 8 to 11 in which the ratio of the oil-in-water emulsion phase composed of the water phase and the oil phase is 20% or more, are highly evaluated as a result of the taste test. It is also clear that there is no generation or deterioration of gas by microorganisms. In particular, Examples 8 to 10 showed that the taste was very good as a result of the taste test.
【００４９】一方、水相中のエチルアルコール濃度を
０．５重量％とした他は実施例１０と同様の配合、製法
で得られた比較例５の水中油型乳化相を含む油脂含有組
成物は、微生物によるガスの発生や変質が観察された。
同様に、水相中のエチルアルコール濃度を０．５重量％
とした他は実施例１１と同様の配合、製法で得られた比
較例６の水中油型乳化相を含む油脂含有組成物も、微生
物によるガスの発生や変質が観察された。On the other hand, an oil / fat-containing composition containing the oil-in-water emulsified phase of Comparative Example 5 obtained by the same formulation and production method as in Example 10 except that the concentration of ethyl alcohol in the aqueous phase was 0.5% by weight. , The generation and deterioration of gas by microorganisms was observed.
Similarly, the concentration of ethyl alcohol in the aqueous phase is 0.5% by weight.
In addition to the above, the oil-fat-containing composition containing the oil-in-water emulsified phase of Comparative Example 6 obtained by the same formulation and production method as in Example 11 was also observed to generate and deteriorate gas by microorganisms.
【００５０】また、水相中のエチルアルコール濃度を
８．０％とした他は実施例１０と同様の配合、製法で得
られた比較例７の水中油型乳化相を含む油脂含有組成物
は、実施例１０の水中油型乳化相を含む油脂含有組成物
と比べて食味の点で劣ることが明らかである。次に、水
相中のエチルアルコール濃度を８．０％とした他は実施
例１１と同様の配合、製法で得られた比較例８の水中油
型乳化相を含む油脂含有組成物も、実施例１１の水中油
型乳化相を含む油脂含有組成物と比べて食味の点で劣る
ことが明らかである。更に、酢酸を配合しなかった他は
実施例１０と同様の配合、製法で得られた比較例９の水
中油型乳化相を含む油脂含有組成物は、実施例１０の水
中油型乳化相を含む油脂含有組成物と比べて、水中油型
乳化相の割合が低く、食味の点で劣ると共に、微生物に
よるガスの発生や変質も観察された。同様に、酢酸を配
合しなかった他は実施例１１と同様の配合、製法で得ら
れた比較例１０の水中油型乳化相を含む油脂含有組成物
も、実施例１１の水中油型乳化相を含む油脂含有組成物
と比べて水中油型乳化相の比率が低く、食味の点で劣る
と共に、微生物によるガスの発生や変質も観察された。An oil-and-fat-containing composition containing the oil-in-water emulsified phase of Comparative Example 7 obtained by the same formulation and production method as in Example 10 except that the concentration of ethyl alcohol in the aqueous phase was 8.0%. It is clear that the oil-fat-containing composition containing the oil-in-water emulsified phase of Example 10 is inferior in taste. Next, an oil-and-fat-containing composition containing the oil-in-water emulsified phase of Comparative Example 8 obtained by the same composition and production method as in Example 11 except that the concentration of ethyl alcohol in the aqueous phase was 8.0% was also carried out. It is clear that the oil-fat-containing composition containing the oil-in-water emulsion phase of Example 11 is inferior in taste. Furthermore, the oil-and-fat-containing composition containing the oil-in-water emulsified phase of Comparative Example 9 obtained by the same composition and production method as in Example 10 except that acetic acid was not mixed, The proportion of the oil-in-water type emulsified phase was lower than that of the oil-and-fat-containing composition, and the taste was inferior, and generation and deterioration of gas by microorganisms were also observed. Similarly, the oil-and-fat-containing composition containing the oil-in-water emulsified phase of Comparative Example 10 obtained by the same composition and production method as in Example 11 except that acetic acid was not mixed was also used. The ratio of the oil-in-water emulsified phase was lower than that of the oil-and-fat-containing composition containing, and the taste was inferior, and generation and deterioration of gas by microorganisms were also observed.
【００５１】さらにまた、水相中の酢酸濃度を２．５％
とした他は実施例１０と同様の配合、製法で得られた比
較例７の水中油型乳化相を含む油脂含有組成物は、実施
例１０の水中油型乳化相を含む油脂含有組成物と比べて
水中油型乳化相の割合は高かったものの、食味の点で劣
ることが明らかである。同様に、水相中の酢酸濃度を
２．５％とした他は実施例１１と同様の配合、製法で得
られた比較例８の水中油型乳化相を含む油脂含有組成物
も、実施例１１の水中油型乳化相を含む油脂含有組成物
と比べて食味の点で劣ることが明らかである。Furthermore, the acetic acid concentration in the aqueous phase is 2.5%.
The oil-and-fat-containing composition containing the oil-in-water emulsified phase of Comparative Example 7 obtained by the same formulation and manufacturing method as in Example 10 except that Although the ratio of the oil-in-water emulsion phase was high, it is clear that the taste was inferior. Similarly, the oil-and-fat-containing composition containing the oil-in-water emulsion phase of Comparative Example 8 obtained by the same formulation and manufacturing method as in Example 11 except that the acetic acid concentration in the aqueous phase was 2.5%, It is apparent that the oil-fat-containing composition containing the oil-in-water type emulsified phase of No. 11 is inferior in taste.
【００５２】これらのことから、本発明の如く、有機酸
及びエチルアルコールを所定濃度含み、水中油型乳化相
を所定濃度含有する油脂含有組成物は、水中油型乳化相
特有のマイルドな食味とコクみを有し、且つ、微生物耐
性を有していることが分かる。From these facts, as in the present invention, an oil and fat-containing composition containing a predetermined concentration of an organic acid and ethyl alcohol and a predetermined concentration of an oil-in-water emulsified phase has a mild taste peculiar to the oil-in-water emulsified phase. It can be seen that it has a rich body and has microbial resistance.
【００５３】[0053]
【発明の効果】請求項１に係る本発明によれば、水中油
型乳化物特有のマイルドな食味とコクみを有し、且つ、
保存中に微生物の繁殖により変質することがない水中油
型乳化相を含む油脂含有組成物が提供される。また、請
求項２に係る本発明によれば、有機酸として酢酸を用い
ることにより、微生物に対する静菌作用に優れ、且つ、
食酢の成分としての良好な食味を有する、水中油型乳化
相を含む油脂含有組成物が提供される。更に、請求項３
に係る本発明によれば、より一層食味に優れた水中油型
乳化相を含む油脂含有組成物が提供される。The present invention according to claim 1 has a mild taste and richness peculiar to an oil-in-water emulsion, and
An oil-and-fat-containing composition comprising an oil-in-water type emulsified phase which is not deteriorated by microbial propagation during storage is provided. Further, according to the present invention according to claim 2, by using acetic acid as the organic acid, excellent bacteriostatic action against microorganisms, and
An oil-and-fat-containing composition containing an oil-in-water emulsion phase having a good taste as a component of vinegar is provided. Further, claim 3
According to the present invention, there is provided an oil and fat-containing composition containing an oil-in-water emulsified phase having a more excellent taste.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 楠本 総一郎 神奈川県川崎市高津区下野毛２−12−１ クノール食品株式会社内 Ｆターム(参考） 4B047 LB09 LE03 LF08 LG03 LG07 LG09 LG10 LG65 LP03 ─────────────────────────────────────────────────── ─── Continued front page (72) Inventor Soichiro Kusumoto 2-12-1 Shimonoge, Takatsu-ku, Kawasaki-shi, Kanagawa Knorr Foods Co., Ltd. F term (reference) 4B047 LB09 LE03 LF08 LG03 LG07 LG09 LG10 LG65 LP03
Claims (3)
を水相中に０．１〜２．０重量％、エチルアルコールを
水相中に１．０〜７．０重量％含有し、かかる水相と油
相とからなる水中油型乳化相を全体の２０％以上含有し
ていることを特徴とする水中油型乳化相を含む油脂含有
組成物。1. An organic acid having a pKa value of 3.5 to 5.5 in an aqueous phase of 0.1 to 2.0% by weight, and ethyl alcohol in an aqueous phase of 1.0 to 7.0% by weight. An oil-and-fat-containing composition containing an oil-in-water emulsified phase, which comprises 20% or more of the total oil-in-water emulsified phase containing the water phase and the oil phase.
が、酢酸である請求項１記載の油脂含有組成物。2. The oil / fat-containing composition according to claim 1, wherein the organic acid having a pKa value of 3.5 to 5.5 is acetic acid.
することを特徴とする請求項１又は２記載の油脂含有組
成物。3. The fat-and-oil-containing composition according to claim 1 or 2, characterized in that salt is contained in an amount of 10% by weight or less based on the total amount of raw materials.
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|---|---|---|---|
| JP2001370932A JP3572046B2 (en) | 2001-12-05 | 2001-12-05 | Oil-and-fat-containing composition for seasoning containing oil-in-water emulsified phase |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001370932A JP3572046B2 (en) | 2001-12-05 | 2001-12-05 | Oil-and-fat-containing composition for seasoning containing oil-in-water emulsified phase |
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| Publication Number | Publication Date |
|---|---|
| JP2003169625A true JP2003169625A (en) | 2003-06-17 |
| JP3572046B2 JP3572046B2 (en) | 2004-09-29 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009159914A (en) * | 2008-01-09 | 2009-07-23 | Japan Tobacco Inc | Oil-in-water type emulsion and method for producing the same |
| JP2010279281A (en) * | 2009-06-04 | 2010-12-16 | Ajinomoto Co Inc | Low-oil liquid seasoning, and method for producing the same |
-
2001
- 2001-12-05 JP JP2001370932A patent/JP3572046B2/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009159914A (en) * | 2008-01-09 | 2009-07-23 | Japan Tobacco Inc | Oil-in-water type emulsion and method for producing the same |
| JP2010279281A (en) * | 2009-06-04 | 2010-12-16 | Ajinomoto Co Inc | Low-oil liquid seasoning, and method for producing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3572046B2 (en) | 2004-09-29 |
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