JP2020195372A - Emulsified seasoning and salad - Google Patents
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- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
Description
本発明はコクがあり、かつ、口当たりのよい乳化調味料及びサラダに関する。 The present invention relates to a rich and palatable emulsified seasoning and salad.
特許文献1には油滴粒径の対数値を横軸にとり、その粒径に対応する油滴の体積を縦軸にとった油滴の粒度分布曲線が少なくとも2つの極大値を有する曲線で表されるものであることを特徴とする可塑性のある水中油型乳化食品が記載されている。 In Patent Document 1, the particle size distribution curve of an oil droplet having the logarithmic value of the oil droplet particle size on the horizontal axis and the volume of the oil droplet corresponding to the particle size on the vertical axis is represented by a curve having at least two maximum values. Described are plastic oil-in-water emulsified foods characterized by being
また、特許文献2には、食用油脂、食酢および卵白を含有する第1の酸性水中油型エマルションと、食用油脂、食酢および卵黄を含有する第2の酸性水中油型エマルションとを混合してなる複合エマルション型酸性水中油型乳化食品が記載されている。 Further, Patent Document 2 comprises a mixture of a first acidic oil-in-water emulsion containing edible oil, vinegar and egg white, and a second acidic oil-in-water emulsion containing edible oil, vinegar and egg yolk. A composite emulsion type acidic oil-in-water emulsified food is described.
しかし、このような従来の食品について、コク及び口当たりに関して改善の余地がある。 However, there is room for improvement in the richness and mouthfeel of such conventional foods.
そこで、本発明の一態様は、コクがあり、かつ、口当たりのよい乳化調味料及びサラダを提供することを目的とする。 Therefore, one aspect of the present invention is to provide an emulsified seasoning and a salad that are rich and palatable.
本発明者等は、上記目的を達成すべく鋭意研究を重ねた。その結果、食用油脂と、卵黄と、を含有し、卵黄の含有量は卵白の含有量より多く、水中油型乳化粒子の油滴の粒度分布をレーザー回析式粒度分布測定装置で測定したときの体積基準の粒度分布が、10μm未満の範囲の第1ピークと、10μm以上の範囲の第2ピークとを検出する乳化調味料は、コクがあり、かつ、口当たりがよくなることを見出し、本発明を完成するに至った。 The present inventors have conducted extensive research to achieve the above object. As a result, when edible oil and fat and egg yolk were contained, the content of egg yolk was higher than that of egg white, and the particle size distribution of oil droplets of oil-in-water emulsified particles was measured with a laser diffraction type particle size distribution measuring device. The emulsified seasoning, which detects the first peak in the range of less than 10 μm and the second peak in the range of 10 μm or more, has been found to be rich and palatable. Has been completed.
すなわち、本発明は、
(1)食用油脂と、卵黄と、卵白と、を含有した乳化調味料において、前記卵黄(生換算)の含有量は卵白(生換算)の含有量より多く、水中油型乳化粒子の油滴の粒度分布をレーザー回析式粒度分布測定装置で測定したときの体積基準の粒度分布が、10μm未満の範囲の第1ピークと、10μm以上の範囲の第2ピークとを検出することを特徴とする、乳化調味料、
(2)前記卵黄はホスフォリパーゼA処理卵黄を含む、(1)の乳化調味料、
(3)(1)又は(2)の乳化調味料の製造方法において、水中油型乳化粒子の油滴の粒度分布をレーザー回析式粒度分布測定装置で測定したときの体積基準の粒度分布が、10μm未満の範囲の第1ピークを検出する第1乳化調味料と、水中油型乳化粒子の油滴の粒度分布をレーザー回析式粒度分布測定装置で測定したときの体積基準の粒度分布が、10μm以上の範囲の第2ピークを検出する第2乳化調味料と、を混合する、乳化調味料の製造方法、
(4)前記第2乳化調味料1質量部に対する、前記第1乳化調味料の量が0.1質量部以上、15質量部以下である、(3)の乳化調味料の製造方法、
(5)乳化調味料を含有するサラダにおいて、前記乳化調味料は、食用油脂と、卵黄と、卵白と、を含有し、前記卵黄(生換算)の含有量は卵白(生換算)の含有量より多く、水中油型乳化粒子の油滴の粒度分布をレーザー回析式粒度分布測定装置で測定したときの体積基準の粒度分布が、10μm未満の範囲の第1ピークと、10μm以上の範囲の第2ピークとを検出することを特徴とする、サラダ、
(6)(5)のサラダの製造方法において、水中油型乳化粒子の油滴の粒度分布をレーザー回析式粒度分布測定装置で測定したときの体積基準の粒度分布が、10μm未満の範囲の第1ピークを検出する第1乳化調味料と、水中油型乳化粒子の油滴の粒度分布をレーザー回析式粒度分布測定装置で測定したときの体積基準の粒度分布が、10μm以上の範囲の第2ピークを検出する第2乳化調味料と、を混合する、(5)のサラダの製造方法、
(7)前記第2乳化調味料1質量部に対する前記第1乳化調味料の量が、0.1質量部以上、15質量部以下である、(6)のサラダの製造方法。
That is, the present invention
(1) In the emulsified seasoning containing edible oil, egg yolk, and egg white, the content of the egg yolk (raw equivalent) is larger than the content of the egg white (raw equivalent), and the oil droplets of the oil-in-water emulsified particles are contained. When the particle size distribution of Egg white is measured with a laser diffraction type particle size distribution measuring device, the volume-based particle size distribution is characterized by detecting the first peak in the range of less than 10 μm and the second peak in the range of 10 μm or more. Emulsified seasoning,
(2) The emulsified seasoning of (1), wherein the egg yolk contains a phosphoripase A-treated egg yolk.
(3) In the method for producing the emulsified seasoning of (1) or (2), the particle size distribution based on the volume when the particle size distribution of the oil droplets of the oil-in-water emulsified particles is measured by a laser diffraction type particle size distribution measuring device is The volume-based particle size distribution of the first emulsified seasoning that detects the first peak in the range of less than 10 μm and the particle size distribution of oil droplets of oil-in-water emulsified particles measured with a laser diffraction type particle size distribution measuring device A method for producing an emulsified seasoning, which is a mixture of a second emulsified seasoning that detects a second peak in the range of 10 μm or more.
(4) The method for producing an emulsified seasoning according to (3), wherein the amount of the first emulsified seasoning is 0.1 part by mass or more and 15 parts by mass or less with respect to 1 part by mass of the second emulsified seasoning.
(5) In a salad containing an emulsified seasoning, the emulsified seasoning contains edible oil and fat, egg yolk, and egg white, and the content of the egg yolk (raw equivalent) is the content of egg white (raw equivalent). More, the volume-based particle size distribution when measuring the particle size distribution of oil droplets of oil-in-water emulsified particles with a laser diffraction type particle size distribution measuring device is the first peak in the range of less than 10 μm and the range of 10 μm or more. Salads, characterized by detecting a second peak
(6) In the method for producing salad of (5), the volume-based particle size distribution when the particle size distribution of oil droplets of oil-in-water emulsified particles is measured by a laser diffraction type particle size distribution measuring device is in the range of less than 10 μm. The volume-based particle size distribution of the first emulsified seasoning that detects the first peak and the particle size distribution of oil droplets of oil-in-water emulsified particles measured with a laser diffraction type particle size distribution measuring device is in the range of 10 μm or more. (5) Method for producing salad, which is a mixture of a second emulsified seasoning that detects a second peak and a second emulsified seasoning.
(7) The method for producing a salad according to (6), wherein the amount of the first emulsified seasoning with respect to 1 part by mass of the second emulsified seasoning is 0.1 part by mass or more and 15 parts by mass or less.
本発明の一態様によれば、コクがあり、かつ、口当たりのよい乳化調味料及びサラダを提供することができる。したがって、乳化調味料及びサラダの更なる需要拡大が期待できる。 According to one aspect of the present invention, it is possible to provide an emulsified seasoning and a salad that are rich and palatable. Therefore, further expansion of demand for emulsified seasonings and salads can be expected.
以下本発明を詳細に説明する。なお、本発明において、格別に断らない限り、単に「%」と記載されている場合は「質量%」を、「部」は「質量部」を意味する。 Hereinafter, the present invention will be described in detail. In the present invention, unless otherwise specified, when simply described as "%", it means "mass%", and "part" means "part by mass".
<本発明の乳化調味料の特徴>
本発明の一態様は、食用油脂と、卵黄と、卵白と、を含有し、前記卵黄(生換算)の含有量は卵白(生換算)の含有量より多く、水中油型乳化粒子の油滴の粒度分布をレーザー回析式粒度分布測定装置で測定したときの体積基準の粒度分布が、10μm未満の範囲の第1ピークと、10μm以上の範囲の第2ピークとを検出することにより、コクがあり、かつ、口当たりのよい乳化調味料を提供することに特徴を有する。
<Characteristics of the emulsified seasoning of the present invention>
One aspect of the present invention contains edible fats and oils, egg yolk, and egg white, and the content of the egg yolk (raw equivalent) is larger than the content of egg white (raw equivalent), and oil droplets of oil-in-water emulsified particles are contained. By detecting the first peak in the range of less than 10 μm and the second peak in the range of 10 μm or more, the volume-based particle size distribution when the particle size distribution of is measured with a laser diffraction type particle size distribution measuring device is rich. It is characterized by providing an emulsified seasoning that is palatable.
<乳化調味料>
本発明の一態様に係る乳化調味料は、水中油型乳化粒子が水相中に分散された調味料であればよい。水中油型乳化粒子とは、水相原料と油相原料とが水中油型に乳化されてなる乳化物、すなわち、油滴の表面に乳化剤層が形成されたエマルション粒子である。乳化調味料としては、例えば、マヨネーズ、タルタルソース、ドレッシング等の酸性乳化調味料が挙げられる。本発明の一態様に係る乳化調味料は、例えば、サラダ等に用いることができる。サラダの種類としては、乳化調味料を用いるものであればよく特に制限されず、ポテトサラダ、卵サラダ、マカロニ等のパスタを含むサラダ等が好ましい。
<Emulsified seasoning>
The emulsified seasoning according to one aspect of the present invention may be any seasoning in which oil-in-water emulsified particles are dispersed in the aqueous phase. The oil-in-water emulsified particles are emulsions obtained by emulsifying an aqueous phase raw material and an oil phase raw material into an oil-in-water type, that is, emulsion particles in which an emulsifying layer is formed on the surface of oil droplets. Examples of the emulsified seasoning include acidic emulsified seasonings such as mayonnaise, tartar sauce, and dressings. The emulsified seasoning according to one aspect of the present invention can be used, for example, in salads and the like. The type of salad is not particularly limited as long as it uses an emulsified seasoning, and a salad containing pasta such as potato salad, egg salad, and macaroni is preferable.
<乳化調味料のpH>
本発明の一態様に係る乳化調味料のpHは特に制限されず、用途等に応じて適宜調整すればよい。例えば、乳化調味料のpHは、微生物発生を制御して保存性を高めながら、コクがあり、かつ、口当たりのよい乳化調味料が得られる観点から、好ましくは3.0以上であり、より好ましくは3.3以上であり、さらに好ましくは3.8以上である。また、例えば、乳化調味料のpHは、微生物発生を制御して保存性を高めながら、コクがあり、かつ、口当たりのよい乳化調味料が得られる観点から、好ましくは6.5以下であり、より好ましくは5.5以下であり、さらに好ましくは4.6以下である。
<pH of emulsified seasoning>
The pH of the emulsified seasoning according to one aspect of the present invention is not particularly limited, and may be appropriately adjusted according to the intended use. For example, the pH of the emulsified seasoning is preferably 3.0 or more, more preferably from the viewpoint of obtaining a rich and palatable emulsified seasoning while controlling the generation of microorganisms and improving the storage stability. Is 3.3 or more, and more preferably 3.8 or more. Further, for example, the pH of the emulsified seasoning is preferably 6.5 or less from the viewpoint of obtaining a rich and palatable emulsified seasoning while controlling the generation of microorganisms and improving the storage stability. It is more preferably 5.5 or less, still more preferably 4.6 or less.
<食用油脂の種類>
本発明の一態様に係る乳化調味料に含まれる食用油脂は、一般に乳化調味料の原料となる油脂を使用することができる。食用油脂としては、例えば、菜種油、コーン油、綿実油、サフラワー油、オリーブ油、紅花油、大豆油、米油、パーム油等の植物性油脂、魚油等の動物性油脂、並びにMCT(中鎖脂肪酸トリアシルグリセロール)、ジアシルグリセロール等の化学処理又はリパーゼ処理を施して得られる油脂等が挙げられる。
<Types of edible oils and fats>
As the edible oil / fat contained in the emulsified seasoning according to one aspect of the present invention, an oil / fat which is a raw material of the emulsified seasoning can be generally used. Examples of edible fats and oils include vegetable fats and oils such as rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, red flower oil, soybean oil, rice oil and palm oil, animal fats and oils such as fish oil, and MCT (medium chain fatty acids). Examples thereof include fats and oils obtained by subjecting a chemical treatment such as triacylglycerol) or diacylglycerol or a lipase treatment.
<食用油脂の含有量>
本発明の一態様に係る乳化調味料に含まれる食用油脂の含有量は、十分なコクを有し、口当たりのよい乳化調味料が得られる観点から、乳化調味料の総量に対して、好ましくは5質量%以上、より好ましくは10質量%以上、さらに好ましくは20質量%以上である。また、同様に、十分なコクを有し、口当たりのよい乳化調味料が得られる観点から、乳化調味料の総量に対して、好ましくは90質量%以下、より好ましくは85質量%以下、さらに好ましくは80質量%以下である。
<Content of edible oils and fats>
The content of edible oil and fat contained in the emulsified seasoning according to one aspect of the present invention is preferably relative to the total amount of the emulsified seasoning from the viewpoint of obtaining a palatable emulsified seasoning with sufficient richness. It is 5% by mass or more, more preferably 10% by mass or more, still more preferably 20% by mass or more. Similarly, from the viewpoint of obtaining an emulsified seasoning having sufficient richness and a pleasant taste, it is preferably 90% by mass or less, more preferably 85% by mass or less, still more preferably, with respect to the total amount of the emulsified seasoning. Is 80% by mass or less.
<卵黄の種類>
本発明の一態様に係る乳化調味料に含まれる卵黄は、一般に乳化調味料の原料となる卵黄を使用することができる。卵黄としては、例えば、(i)酵素処理、脱コレステロール処理あるいは脱糖処理等を施した加工卵黄、(ii)卵を割卵し、工業的に卵白を分離除去した液卵黄、(iii)液卵黄に砂糖や食塩を添加し、0℃以下あるいはチルドで流通させる加塩卵黄又は加糖卵黄、(iv)液卵黄を乾燥処理した乾燥卵黄等が挙げられる。中でも、水中油型乳化粒子の安定性を向上させる観点から、好ましくはホスフォリパーゼA処理卵黄である。また、ホスフォリパーゼA処理卵黄としては、例えば、リゾ化率が好ましくは10%以上、より好ましくは20%以上、また、好ましくは90%以下、より好ましくは70%以下のものが好ましい。
<Type of egg yolk>
As the egg yolk contained in the emulsified seasoning according to one aspect of the present invention, egg yolk which is a raw material of the emulsified seasoning can be generally used. The egg yolks include, for example, (i) processed egg yolks that have been subjected to enzyme treatment, cholesterol removal treatment, sugar removal treatment, etc., (ii) liquid egg yolks obtained by breaking eggs and industrially separating and removing egg whites, (iii) liquids. Examples thereof include salted egg yolk or sweetened egg yolk in which sugar or salt is added to the egg yolk and distributed at 0 ° C. or lower or chilled, and dried egg yolk obtained by drying (iv) liquid egg yolk. Among them, phospholipase A-treated egg yolk is preferable from the viewpoint of improving the stability of oil-in-water emulsified particles. The phosphoripase A-treated egg yolk preferably has a lipase rate of preferably 10% or more, more preferably 20% or more, and preferably 90% or less, more preferably 70% or less.
<卵黄の含有量>
本発明の一態様に係る乳化調味料は、卵黄を含有する。本発明の一態様に係る乳化調味料に含まれる卵黄の含有量は、卵白の含有量よりも多い。卵黄の含有量が卵白の含有量以下であると、乳化調味料のコクが無くなる。
<Content of egg yolk>
The emulsified seasoning according to one aspect of the present invention contains egg yolk. The content of egg yolk contained in the emulsified seasoning according to one aspect of the present invention is higher than the content of egg white. When the content of egg yolk is less than or equal to the content of egg white, the richness of the emulsified seasoning is lost.
<卵黄の好ましい含有量>
本発明の一態様に係る乳化調味料に含まれる卵黄の含有量は、コクを向上させる観点から、乳化調味料の総量に対して、生卵黄換算で好ましくは1質量%以上、より好ましくは2質量%以上である。また、口当たりを軽くする観点から、乳化調味料の総量に対して、好ましくは20質量%以下、より好ましくは15質量%以下、さらに好ましくは10質量%以下である。
<Preferable content of egg yolk>
The content of egg yolk contained in the emulsified seasoning according to one aspect of the present invention is preferably 1% by mass or more, more preferably 2% by mass or more, in terms of raw egg yolk, with respect to the total amount of the emulsified seasoning from the viewpoint of improving the richness. It is mass% or more. Further, from the viewpoint of lightening the mouthfeel, it is preferably 20% by mass or less, more preferably 15% by mass or less, still more preferably 10% by mass or less, based on the total amount of the emulsified seasoning.
<卵白の種類>
本発明の一態様に係る乳化調味料に含まれる卵白は、一般に乳化調味料の原料となる卵白を使用することができる。卵白としては、例えば、割卵して卵黄と分離した液卵白、乾燥卵白、冷凍卵白、加熱殺菌卵白等が挙げられる。
<Type of egg white>
As the egg white contained in the emulsified seasoning according to one aspect of the present invention, egg white which is a raw material of the emulsified seasoning can be generally used. Examples of the egg white include liquid egg white, dried egg white, frozen egg white, heat-sterilized egg white, etc., which are separated from egg yolk by breaking eggs.
<卵白の含有量>
本発明の一態様に係る乳化調味料に含まれる卵白の含有量は、卵黄の含有量よりも少なければよい。卵白の含有量が卵黄の含有量以上であると、乳化調味料のコクが無くなる。
<Egg white content>
The content of egg white contained in the emulsified seasoning according to one aspect of the present invention may be smaller than the content of egg yolk. When the content of egg white is equal to or higher than the content of egg yolk, the richness of the emulsified seasoning is lost.
<卵白の好ましい含有量>
本発明の一態様に係る乳化調味料に含まれる卵白の含有量は、例えば、乳化調味料の総量に対して、生卵白換算で好ましくは10質量%以下、より好ましくは5質量%以下である。下限値は特に限定されず、卵白は少なければ少ないほどよい。例えば、生卵から卵黄を取り出すときに、卵黄と共に混入する程度の量であってもよく、例えば、0.1質量%以上、または1質量%以上などであってもよい。
<Preferable content of egg white>
The content of egg white contained in the emulsified seasoning according to one aspect of the present invention is, for example, preferably 10% by mass or less, more preferably 5% by mass or less in terms of raw egg white, based on the total amount of the emulsified seasoning. .. The lower limit is not particularly limited, and the smaller the egg white, the better. For example, when the egg yolk is taken out from the raw egg, the amount may be mixed with the egg yolk, and may be, for example, 0.1% by mass or more, or 1% by mass or more.
<食酢の種類>
本発明の一態様に係る乳化調味料は、食酢を含有していることが好ましい。本発明の一態様に係る乳化調味料に含まれる食酢は、一般に乳化調味料の原料となる食酢を使用することができる。食酢としては、例えば、米酢等の穀物酢、果実酢等が挙げられる。
<Type of vinegar>
The emulsified seasoning according to one aspect of the present invention preferably contains vinegar. As the vinegar contained in the emulsified seasoning according to one aspect of the present invention, vinegar which is a raw material of the emulsified seasoning can be generally used. Examples of vinegar include grain vinegar such as rice vinegar and fruit vinegar.
<食酢の含有量>
本発明の一態様に係る乳化調味料に含まれる食酢の含有量は、上記の好適な数値範囲のpHに調整することができる観点から、乳化調味料の総量に対して、酢酸含有量4質量%の場合は、好ましくは3質量%以上、より好ましくは5質量%以上、さらに好ましくは7質量%以上である。また、同様に、上記の好適な数値範囲のpHに調整することができる観点から、好ましくは35質量%以下、より好ましくは30質量%以下、さらに好ましくは25質量%以下である。
<Vinegar content>
From the viewpoint that the content of vinegar contained in the emulsified seasoning according to one aspect of the present invention can be adjusted to the pH in the above-mentioned suitable numerical range, the acetic acid content is 4% by mass with respect to the total amount of the emulsified seasoning. In the case of%, it is preferably 3% by mass or more, more preferably 5% by mass or more, and further preferably 7% by mass or more. Similarly, from the viewpoint that the pH can be adjusted to the above-mentioned suitable numerical range, it is preferably 35% by mass or less, more preferably 30% by mass or less, and further preferably 25% by mass or less.
<その他の原料>
本発明の一態様に係る乳化調味料は、上述した原料のほか、本発明の効果を損なわない範囲で、その他の原料を含有していてもよい。その他の原料としては、例えば、食塩、砂糖等の調味料、柑橘類の果汁、クエン酸、酒石酸、乳酸等の酸味料、グルタミン酸ソーダ等の呈味料、辛子粉、オイルマスタード、コショウ等の香辛料、ピクルス、オニオン等の具材等が挙げられる。また、本発明の一態様に係る乳化調味料は、食用油脂の含有量を低減する観点から、大豆蛋白質、澱粉、デキストリン、セルロース、その他増粘多糖類等を含んでいてもよい。中でも、乳化調味料の離水を低減する観点から、澱粉、増粘多糖類等の増粘剤を含んでいることが好ましい。澱粉としては、例えば、ワキシーコーンスターチ等のコーンスターチ、馬鈴薯澱粉、タピオカ澱粉、小麦澱粉、米澱粉等の澱粉が挙げられる。澱粉は未加工澱粉でも加工澱粉でもよい。加工澱粉としては、α化、架橋等の処理を施した加工澱粉、及び湿熱処理を施した澱粉等が挙げられる。増粘多糖類としては、例えば、キサンタンガム、タマリンドシードガム、グアーガム、カラギーナン、ウェランガム、タマリンドシードガム、ジェランガム、アラビアガム等のガム質等が挙げられる。一般的に、増粘剤を含む乳化調味料は口当たりが重くなることがあるが、本発明の一態様に係る乳化調味料によれば、増粘剤を含んでいても、増粘剤を含んでいない乳化調味料と同等の口当たりの軽さを実現することができる。
<Other raw materials>
The emulsified seasoning according to one aspect of the present invention may contain other raw materials in addition to the above-mentioned raw materials as long as the effects of the present invention are not impaired. Other raw materials include, for example, seasonings such as salt and sugar, acidulants such as citrus fruit juice, citric acid, tartaric acid and lactic acid, seasonings such as monosodium glutamate, spices such as mustard powder, oil mustard and pepper. Ingredients such as pickles and onions can be mentioned. Further, the emulsified seasoning according to one aspect of the present invention may contain soy protein, starch, dextrin, cellulose, other thickening polysaccharides and the like from the viewpoint of reducing the content of edible oils and fats. Above all, from the viewpoint of reducing water separation of the emulsified seasoning, it is preferable to contain a thickener such as starch or a thickening polysaccharide. Examples of the starch include cornstarch such as waxy cornstarch, starch such as potato starch, tapioca starch, wheat starch, and rice starch. The starch may be modified starch or modified starch. Examples of the modified starch include modified starch that has been subjected to treatments such as pregelatinization and cross-linking, and starch that has been subjected to moist heat treatment. Examples of the thickening polysaccharide include gums such as xanthan gum, tamarind seed gum, guar gum, carrageenan, welan gum, tamarind seed gum, gellan gum, and arabic gum. In general, an emulsified seasoning containing a thickener may have a heavy mouthfeel, but according to the emulsified seasoning according to one aspect of the present invention, even if the thickener is contained, the thickener is contained. It is possible to realize a lightness of mouthfeel equivalent to that of non-emulsified seasonings.
<増粘剤の含有量>
本発明の一態様に係る乳化調味料に含まれる増粘剤の含有量は、所望する乳化調味料の性状、製造条件等によって適宜調整すればよい。例えば、本発明の効果をより向上させる観点から、増粘剤の含有量は、乳化調味料の総量に対して、2質量%以下が好ましい。
<Content of thickener>
The content of the thickener contained in the emulsified seasoning according to one aspect of the present invention may be appropriately adjusted according to the desired properties of the emulsified seasoning, production conditions and the like. For example, from the viewpoint of further improving the effect of the present invention, the content of the thickener is preferably 2% by mass or less with respect to the total amount of the emulsified seasoning.
<水中油型乳化粒子の油滴の体積基準の粒度分布>
水中油型乳化粒子の油滴の粒度分布をレーザー回析式粒度分布測定装置で測定したときの体積基準の粒度分布は、10μm未満の範囲の第1ピークと、10μm以上の範囲の第2ピークとを検出する。第1ピークに対応する油滴を含む乳化調味料はコクに寄与し、第2ピークに対応する油滴は口当たりの軽さに寄与する。よって、第1ピーク及び第2ピークを検出する構成とすることで、コクがあり、かつ、口当たりのよい乳化調味料となる。
<Volume-based particle size distribution of oil droplets of oil-in-water emulsified particles>
When the particle size distribution of oil droplets of oil-in-water emulsified particles was measured with a laser diffraction type particle size distribution measuring device, the volume-based particle size distribution was the first peak in the range of less than 10 μm and the second peak in the range of 10 μm or more. And detect. The emulsified seasoning containing the oil droplets corresponding to the first peak contributes to the richness, and the oil droplets corresponding to the second peak contribute to the lightness of the mouthfeel. Therefore, by configuring the configuration to detect the first peak and the second peak, the emulsified seasoning has a richness and a pleasant taste.
<第1ピークの範囲>
第1ピークは10μm未満の範囲である。第1ピークが検出されない乳化調味料はコクが弱くなる。第1ピークは、コクを向上させる観点から、好ましくは9.5μm以下、より好ましくは9μm以下の範囲である。また、同様に、コクを向上させる観点から、好ましくは1μm以上、より好ましくは1.5μm以上の範囲である。第1ピークは、コクを向上させる観点から、第1乳化調味料の油滴のモード径(最頻度粒子径)であることが好ましい。
<Range of the first peak>
The first peak is in the range of less than 10 μm. The emulsified seasoning in which the first peak is not detected has a weaker body. The first peak is preferably in the range of 9.5 μm or less, more preferably 9 μm or less, from the viewpoint of improving the richness. Similarly, from the viewpoint of improving the richness, the range is preferably 1 μm or more, more preferably 1.5 μm or more. The first peak is preferably the mode diameter (most frequent particle diameter) of the oil droplets of the first emulsified seasoning from the viewpoint of improving the richness.
<第2ピークの範囲>
第2ピークは10μm以上の範囲である。第2ピークが検出されない乳化調味料は口当たりが重くなる。第2ピークは、口当たりを向上させる観点から、好ましくは11μm以上、より好ましくは12μm以上の範囲である。また、良好な乳化状態を維持する観点から、好ましくは40μm以下の範囲である。第2ピークは、口当たりを向上させる観点から、第2乳化調味料の油滴のモード径であることが好ましい。
<Range of 2nd peak>
The second peak is in the range of 10 μm or more. Emulsified seasonings in which the second peak is not detected have a heavy mouthfeel. The second peak is preferably in the range of 11 μm or more, more preferably 12 μm or more, from the viewpoint of improving the mouthfeel. Further, from the viewpoint of maintaining a good emulsified state, the range is preferably 40 μm or less. The second peak is preferably the mode diameter of the oil droplets of the second emulsified seasoning from the viewpoint of improving the mouthfeel.
<第1ピークの頻度%と第2ピークの頻度%との比>
本発明の一態様に係る乳化調味料は、より良好なコクとより良好な口当たりを共に実現する観点から、第2ピークの頻度%に対する第1ピークの頻度%の比が、好ましくは0.1以上であり、より好ましくは0.2以上であり、さらに好ましくは0.5以上である。また、同様に、より良好なコクとより良好な口当たりを共に実現する観点から、好ましくは15以下であり、より好ましくは10以下であり、さらに好ましくは5以下である。
<Ratio of frequency% of the first peak and frequency% of the second peak>
In the emulsified seasoning according to one aspect of the present invention, the ratio of the frequency% of the first peak to the frequency% of the second peak is preferably 0.1 from the viewpoint of achieving both better richness and better mouthfeel. The above is more preferably 0.2 or more, and further preferably 0.5 or more. Similarly, from the viewpoint of achieving both better richness and better mouthfeel, it is preferably 15 or less, more preferably 10 or less, and further preferably 5 or less.
<水中油型乳化粒子の油滴の体積基準の粒度分布の測定方法>
レーザー回析式粒度分布測定装置としては、例えば、「粒度分布計MT3300EXII(日機装株式会社製)」を用いることができる。より具体的には、非球形、屈折率1.6の分析条件で測定することが好ましい。また、乳化調味料を5質量%SDS溶液に10倍希釈した試料を測定試料とすることが好ましい。
<Measurement method of volume-based particle size distribution of oil droplets of oil-in-water emulsified particles>
As the laser diffraction type particle size distribution measuring device, for example, "particle size distribution meter MT3300EXII (manufactured by Nikkiso Co., Ltd.)" can be used. More specifically, it is preferable to measure under analytical conditions of non-spherical shape and refractive index of 1.6. Further, it is preferable to use a sample obtained by diluting the emulsified seasoning in a 5 mass% SDS solution 10 times as a measurement sample.
<本発明の乳化調味料の製造方法>
本発明の一態様に係る乳化調味料の製造方法は、水中油型乳化粒子の油滴の粒度分布をレーザー回析式粒度分布測定装置で測定したときの体積基準の粒度分布が、10μm未満の範囲の第1ピークを検出する第1乳化調味料と、水中油型乳化粒子の油滴の粒度分布をレーザー回析式粒度分布測定装置で測定したときの体積基準の粒度分布が、10μm以上の範囲の第2ピークを検出する第2乳化調味料と、を混合すればよい。
<Manufacturing method of emulsified seasoning of the present invention>
In the method for producing an emulsified seasoning according to one aspect of the present invention, the volume-based particle size distribution when the particle size distribution of oil droplets of oil-in-water emulsified particles is measured by a laser diffraction type particle size distribution measuring device is less than 10 μm. The volume-based particle size distribution when the particle size distribution of the oil droplets of the first emulsified seasoning that detects the first peak in the range and the oil droplets of the oil-in-water emulsified particles is measured with a laser diffraction type particle size distribution measuring device is 10 μm or more. A second emulsified seasoning that detects the second peak in the range may be mixed.
<水中油型乳化粒子の油滴の粒子径の調整方法>
本発明の一態様に係る乳化調味料の水中油型乳化粒子の油滴の粒子径は、材料の撹拌条件を制御することによって調整することができる。例えば、回転数をより早く、撹拌時間をより長くすることにより、当該粒子径をより小さくすることができる。また、回転数をより遅く、撹拌時間をより短くすることにより、当該粒子径をより大きくすることができる。このように撹拌条件を制御することによって、第1ピークを検出できる乳化調味料及び第2ピークを検出できる乳化調味料を製造することができる。
<How to adjust the particle size of oil droplets of oil-in-water emulsified particles>
The particle size of the oil droplets of the oil-in-water emulsified particles of the emulsified seasoning according to one aspect of the present invention can be adjusted by controlling the stirring conditions of the material. For example, the particle size can be made smaller by increasing the rotation speed and the stirring time. Further, the particle size can be increased by making the rotation speed slower and the stirring time shorter. By controlling the stirring conditions in this way, an emulsified seasoning capable of detecting the first peak and an emulsified seasoning capable of detecting the second peak can be produced.
<第1乳化調味料と第2乳化調味料との混合比>
本発明の一態様に係る乳化調味料は、より良好なコクとより良好な口当たりを共に実現する観点から、第2乳化調味料1質量部に対する第1乳化調味料の量が、好ましくは0.1質量部以上、より好ましくは0.2質量部以上、さらに好ましくは0.5質量部以上である。また、同様に、より良好なコクとより良好な口当たりを共に実現する観点から、好ましくは15質量部以下、より好ましくは10質量部以下、さらに好ましくは5質量部以下である。
<Mixing ratio of the first emulsified seasoning and the second emulsified seasoning>
In the emulsified seasoning according to one aspect of the present invention, the amount of the first emulsified seasoning with respect to 1 part by mass of the second emulsified seasoning is preferably 0, from the viewpoint of achieving both better richness and better mouthfeel. It is 1 part by mass or more, more preferably 0.2 part by mass or more, and further preferably 0.5 part by mass or more. Similarly, from the viewpoint of achieving both better richness and better mouthfeel, it is preferably 15 parts by mass or less, more preferably 10 parts by mass or less, and further preferably 5 parts by mass or less.
<第1乳化調味料及び第2乳化調味料の卵黄の含有量>
第1乳化調味料に含まれる卵黄の含有量は、コクを向上させる観点から、好ましくは卵白の含有量より多く、第1乳化調味料の総量に対して、生卵黄換算でより好ましくは1質量%以上、より好ましくは2質量%以上である。第2乳化調味料に含まれる卵黄の含有量は、コクを向上させる観点から、好ましくは卵白の含有量より多く、第1乳化調味料の総量に対して、生卵黄換算でより好ましくは1質量%以上、より好ましくは2質量%以上である。第1乳化調味料に含まれる卵黄の含有量と、第2乳化調味料に含まれる卵黄の含有量とが何れも、好ましくは卵白の含有量よりも多く、第1乳化調味料の総量に対して、生卵黄換算でより好ましくは1質量%以上、より好ましくは2質量%以上である。
<Contents of egg yolk in the first emulsified seasoning and the second emulsified seasoning>
The content of egg yolk contained in the first emulsified seasoning is preferably larger than the content of egg white from the viewpoint of improving the richness, and more preferably 1 mass in terms of raw egg yolk with respect to the total amount of the first emulsified seasoning. % Or more, more preferably 2% by mass or more. The content of egg yolk contained in the second emulsified seasoning is preferably larger than the content of egg white from the viewpoint of improving the richness, and more preferably 1 mass in terms of raw egg yolk with respect to the total amount of the first emulsified seasoning. % Or more, more preferably 2% by mass or more. Both the content of egg yolk contained in the first emulsified seasoning and the content of egg yolk contained in the second emulsified seasoning are preferably higher than the content of egg white, and are relative to the total amount of the first emulsified seasoning. In terms of raw egg yolk, it is more preferably 1% by mass or more, and more preferably 2% by mass or more.
<増粘剤を含む乳化調味料の製造方法>
増粘剤を含む乳化調味料を製造する形態においては、第1乳化調味料及び第2乳化調味料のうち少なくとも一方に増粘剤を予め混合してもよく、第1乳化調味料と第2乳化調味料とを混合した後に増粘剤を混合してもよい。中でも、増粘剤を含まない乳化調味料により近い口当たりのよさを得ることができる観点から、第1乳化調味料に増粘剤を予め混合しておくことが好ましく、増粘剤を含む第1乳化調味料と増粘剤を含まない第2乳化調味料とを混合することがより好ましい。なお、増粘剤の含有量は特に制限されず、例えば、第1乳化調味料と第2乳化調味料混合後の乳化調味料全体中の増粘剤の含有量が、前述した好ましい範囲になるように適宜調整すればよい。
<Manufacturing method of emulsified seasoning containing thickener>
In the form of producing an emulsified seasoning containing a thickener, the thickener may be mixed in advance with at least one of the first emulsified seasoning and the second emulsified seasoning, and the first emulsified seasoning and the second emulsified seasoning may be mixed in advance. A thickener may be mixed after mixing with the emulsified seasoning. Above all, from the viewpoint of obtaining a mouthfeel closer to that of the emulsified seasoning containing no thickener, it is preferable to mix the thickener in advance with the first emulsified seasoning, and the first containing the thickener. It is more preferable to mix the emulsified seasoning and the second emulsified seasoning that does not contain a thickener. The content of the thickener is not particularly limited, and for example, the content of the thickener in the entire emulsified seasoning after mixing the first emulsified seasoning and the second emulsified seasoning is in the above-mentioned preferable range. It may be adjusted as appropriate.
<撹拌工程>
本発明の一態様に係る乳化調味料の製造方法において、第1乳化調味料と第2乳化調味料とを混合する方法は特に制限されず、例えば、第1乳化調味料と第2乳化調味料とを撹拌する撹拌工程を行なえばよい。撹拌工程の具体的な方法は、第1乳化調味料と第2乳化調味料とが混合される限り制限されず、例えば、真空下、減圧下、常圧下等の環境で撹拌すればよく、空気を含ませて口当たりをより軽くする観点から、常圧下で撹拌することがより好ましい。
<Stirring process>
In the method for producing an emulsified seasoning according to one aspect of the present invention, the method of mixing the first emulsified seasoning and the second emulsified seasoning is not particularly limited, and for example, the first emulsified seasoning and the second emulsified seasoning. The stirring step of stirring and may be performed. The specific method of the stirring step is not limited as long as the first emulsified seasoning and the second emulsified seasoning are mixed. For example, stirring may be performed in an environment such as under vacuum, under reduced pressure, or under normal pressure, and air may be used. From the viewpoint of making the mouthfeel lighter, it is more preferable to stir under normal pressure.
<本発明のサラダの特徴>
本発明の一態様に係るサラダは、乳化調味料を含有し、当該乳化調味料は、食用油脂と、卵黄と、を含有し、前記卵黄の含有量は卵白の含有量より多く、水中油型乳化粒子の油滴の粒度分布をレーザー回析式粒度分布測定装置で測定したときの体積基準の粒度分布が、10μm未満の範囲の第1ピークと、10μm以上の範囲の第2ピークとを検出することにより、コクがあり、かつ、口当たりのよいサラダを提供することに特徴を有する。以下、乳化調味料については前述の説明に準じ、同じ説明は繰り返さない。
<Characteristics of the salad of the present invention>
The salad according to one aspect of the present invention contains an emulsified seasoning, and the emulsified seasoning contains edible oil and fat and egg yolk, and the content of the egg yolk is larger than the content of egg white, and the oil-in-water type When the particle size distribution of oil droplets of emulsified particles was measured with a laser diffraction type particle size distribution measuring device, the first peak in the range of less than 10 μm and the second peak in the range of 10 μm or more were detected. By doing so, it is characterized by providing a rich and palatable salad. Hereinafter, the same description will not be repeated for the emulsified seasoning according to the above description.
<サラダの形態の例>
本発明の一態様に係るサラダは、乳化調味料が、水中油型乳化粒子の油滴の粒度分布をレーザー回析式粒度分布測定装置で測定したときの体積基準の粒度分布が、10μm未満の範囲の第1ピークを検出する第1乳化調味料と、水中油型乳化粒子の油滴の粒度分布をレーザー回析式粒度分布測定装置で測定したときの体積基準の粒度分布が、10μm以上の範囲の第2ピークを検出する第2乳化調味料と、を含有してもよい。つまり、本発明のサラダは、じゃがいも、卵、マカロニ等のパスタ等の具材に対して、第1乳化調味料、第2乳化調味料をそれぞれ混合したものであってもよい。本発明の一態様に係るサラダは、ポテトサラダ、卵サラダ、マカロニ等のパスタを含むサラダのいずれかであることが好ましい。本発明の一態様に係る乳化調味料はこのようなサラダに好適に用いることができる。
<Example of salad form>
In the salad according to one aspect of the present invention, the emulsified seasoning has a volume-based particle size distribution of less than 10 μm when the particle size distribution of oil droplets of oil-in-water emulsified particles is measured by a laser diffraction type particle size distribution measuring device. The volume-based particle size distribution when the particle size distribution of the oil droplets of the first emulsified seasoning that detects the first peak in the range and the oil droplets of the oil-in-water emulsified particles is measured with a laser diffraction type particle size distribution measuring device is 10 μm or more. It may contain a second emulsified seasoning that detects the second peak in the range. That is, the salad of the present invention may be a mixture of ingredients such as potatoes, eggs, pasta such as macaroni, and the first emulsified seasoning and the second emulsified seasoning, respectively. The salad according to one aspect of the present invention is preferably any of potato salad, egg salad, and salad containing pasta such as macaroni. The emulsified seasoning according to one aspect of the present invention can be suitably used for such salads.
<乳化調味料の含有量>
本発明の一態様に係るサラダに含まれる乳化調味料の含有量は、乳化調味料のコク及び口当たりをより活かす観点から、サラダの総量に対して、好ましくは5質量%以上、より好ましくは10質量%以上、さらに好ましくは15質量%以上である。また、具材の持ち味をより活かす観点から、サラダの総量に対して、好ましくは40質量%以下、より好ましくは35質量%以下、さらに好ましくは30質量%以下である。
<Content of emulsified seasoning>
The content of the emulsified seasoning contained in the salad according to one aspect of the present invention is preferably 5% by mass or more, more preferably 10 with respect to the total amount of the salad, from the viewpoint of making more use of the richness and mouthfeel of the emulsified seasoning. By mass or more, more preferably 15% by mass or more. Further, from the viewpoint of making more use of the characteristics of the ingredients, the amount is preferably 40% by mass or less, more preferably 35% by mass or less, still more preferably 30% by mass or less, based on the total amount of the salad.
<じゃがいも>
本発明の一態様に係るサラダに含まれるじゃがいもは、一般にポテトサラダの原料となるじゃがいもを使用することができる。じゃがいもとしては、例えば、男爵、トヨシロ、さやか等が挙げられる。じゃがいもは、一般にポテトサラダの製造するための加工を施したじゃがいもを使用することができる。加工を施したじゃがいもとしては、例えば、破砕したじゃがいも、所定の大きさにカットされたじゃがいも、及びそれらの組み合わせ等が挙げられる。じゃがいもは、破砕又はカットする前に加熱してもよいし、後に加熱してもよい。
<Potato>
As the potato contained in the salad according to one aspect of the present invention, potato which is a raw material of potato salad can be generally used. Examples of potatoes include Baron, Toyoshiro, Sayaka and the like. Potatoes can generally be processed potatoes for the production of potato salad. Examples of the processed potatoes include crushed potatoes, potatoes cut to a predetermined size, and combinations thereof. Potatoes may be heated before crushing or cutting, or afterwards.
<サラダに用いる他の食品原料>
本発明の一態様に係るサラダは、上述した原料のほか、本発明の効果を損なわない範囲で、その他の原料を含有していてもよい。具材としては、例えば、きゅうり、玉ねぎ、にんじん、キャベツ、レタス、コーン、ハム、コンビーフ、ツナ肉、キクラゲ等が挙げられる。調味液としては、例えば、食塩水、食酢、卵黄、糖液、ブイヨン、アミノ酸溶液等が挙げられる。静菌剤としては、例えば、グリシン、酢酸ナトリウム、卵白リゾチーム、プロタミン、ポリリジン等が挙げられる。また、乳化調味料に用いるその他の原料として説明した原料を、乳化調味料とは別に、サラダに添加してもよい。
<Other food ingredients used in salads>
In addition to the above-mentioned raw materials, the salad according to one aspect of the present invention may contain other raw materials as long as the effects of the present invention are not impaired. Examples of the ingredients include cucumbers, onions, carrots, cabbage, lettuce, corn, ham, corned beef, tuna meat, and wood ear mushrooms. Examples of the seasoning liquid include saline solution, vinegar, egg yolk, sugar solution, bouillon, amino acid solution and the like. Examples of the bacteriostatic agent include glycine, sodium acetate, egg white lysozyme, protamine, polylysine and the like. In addition, the raw materials described as other raw materials used for the emulsified seasoning may be added to the salad separately from the emulsified seasoning.
<サラダの製造方法>
本発明の一態様に係るサラダの製造方法は特に限定されない。例えば、予め製造した第1ピークと第2ピークとを有する乳化調味料をじゃがいも、卵、マカロニ等の具材に混ぜてもよく、第1乳化調味料と第2乳化調味料とをそれぞれ直接具材に加えて混ぜてもよい。また、第1ピークと第2ピークとを有する乳化調味料は、例えば、第1乳化調味料と第2乳化調味料とを、混合すればよい。第1乳化調味料と第2乳化調味料とは、他の具材を混合する前に、予め混合してもよい。また、具材と第1乳化調味料と第2乳化調味料とを混合する方法は特に制限されず、例えば、真空下、減圧下、常圧下等の環境で撹拌すればよく、空気を含ませて口当たりをより軽くする観点から、常圧下で撹拌することがより好ましい。
<Salad manufacturing method>
The method for producing a salad according to one aspect of the present invention is not particularly limited. For example, an emulsified seasoning having a first peak and a second peak prepared in advance may be mixed with ingredients such as potatoes, eggs, and macaroni, and the first emulsified seasoning and the second emulsified seasoning may be directly mixed with each other. It may be mixed in addition to the material. Further, as the emulsified seasoning having the first peak and the second peak, for example, the first emulsified seasoning and the second emulsified seasoning may be mixed. The first emulsified seasoning and the second emulsified seasoning may be mixed in advance before mixing the other ingredients. Further, the method of mixing the ingredients, the first emulsified seasoning and the second emulsified seasoning is not particularly limited, and for example, the mixture may be stirred in an environment such as vacuum, reduced pressure, normal pressure, etc., and air is included. From the viewpoint of making the mouthfeel lighter, it is more preferable to stir under normal pressure.
以下、本発明について、実施例、比較例及び試験例に基づき具体的に説明する。なお、本発明は、これらに限定するものではない。 Hereinafter, the present invention will be specifically described based on Examples, Comparative Examples and Test Examples. The present invention is not limited to these.
[第1乳化調味料の製造例1]
各材料を表1に示す配合量で、まず食用油脂以外の水相原料をミキサーで撹拌し水相を調製する。続いてミキサーで撹拌しながら油相原料である食用油脂を注加して粗乳化し、次にせん断力に優れたコロイドミルを用いて油滴のモード径が4μmになるように調整することによって、油滴のモード径が4μmの第1乳化調味料1を作製した。なお、表1に記載のホスフォリパーゼA処理卵黄(リゾ化率25%)、生卵黄、生卵白の各含有量は、生換算である。
[Production Example 1 of First Emulsified Seasoning]
First, the aqueous phase raw materials other than the edible fats and oils are stirred with a mixer to prepare the aqueous phase with the blending amounts shown in Table 1. Then, while stirring with a mixer, edible oil and fat, which is an oil phase raw material, is added to coarsely emulsify, and then a colloid mill having excellent shearing force is used to adjust the mode diameter of the oil droplet to 4 μm. , A first emulsified seasoning 1 having a mode diameter of 4 μm of oil droplets was prepared. The contents of phosphoripase A-treated egg yolk (lipase rate 25%), raw egg yolk, and raw egg white shown in Table 1 are in raw conversion.
[第1乳化調味料の製造例2]
油滴のモード径が9μmになるようにコロイドミルのクリアランスを調整した以外は、第1乳化調味料の製造例1と同様にして、油滴のモード径が9μmの第1乳化調味料2を作製した。
[Production Example 2 of First Emulsified Seasoning]
The first emulsified seasoning 2 having an oil droplet mode diameter of 9 μm was prepared in the same manner as in Production Example 1 of the first emulsified seasoning except that the clearance of the colloid mill was adjusted so that the mode diameter of the oil droplet was 9 μm. Made.
[第1乳化調味料の製造例3]
ホスフォリパーゼA処理卵黄の代わりに、生卵から採取した生卵黄を用いた以外は、第1乳化調味料の製造例1と同様にして、第1乳化調味料3を作製した。
[Production Example 3 of First Emulsified Seasoning]
The first emulsified seasoning 3 was prepared in the same manner as in Production Example 1 of the first emulsified seasoning except that the raw egg yolk collected from the raw egg was used instead of the phosphoripase A-treated egg yolk.
[第1乳化調味料の製造例4]
卵白を5.0質量%、水を2.0質量%とし、油滴のモード径が5μmになるようにコロイドミルのクリアランスを調整した以外は、第1乳化調味料の製造例1と同様にして、第1乳化調味料4を作製した。
[Production Example 4 of First Emulsified Seasoning]
The same as in Production Example 1 of the first emulsified seasoning, except that the egg white was 5.0% by mass, the water was 2.0% by mass, and the clearance of the colloid mill was adjusted so that the mode diameter of the oil droplet was 5 μm. The first emulsified seasoning 4 was prepared.
[第1乳化調味料の製造例5]
表1に示す配合量で、油滴のモード径が3μmになるように調整した以外は第1乳化調味料の製造例1と同様にして、第1乳化調味料5を作製した。
[Production Example 5 of First Emulsified Seasoning]
The first emulsified seasoning 5 was prepared in the same manner as in Production Example 1 of the first emulsified seasoning except that the mode diameter of the oil droplet was adjusted to 3 μm with the blending amount shown in Table 1.
[第1乳化調味料の製造例6]
油滴のモード径が5μmになるように調整した以外は第1乳化調味料の製造例1と同様にして、第1乳化調味料6を作製した。
[Production Example 6 of First Emulsified Seasoning]
The first emulsified seasoning 6 was produced in the same manner as in Production Example 1 of the first emulsified seasoning except that the mode diameter of the oil droplet was adjusted to 5 μm.
[第1乳化調味料の製造例7]
増粘剤としてキサンタンガムを0.02質量%となるように混合し、水を2.98質量%とし、油滴のモード径が4μmになるように調整した以外は第1乳化調味料の製造例1と同様にして、第1乳化調味料7を作製した。
[Production Example 7 of First Emulsified Seasoning]
Production example of the first emulsified seasoning except that xanthan gum was mixed as a thickener so as to be 0.02% by mass, water was adjusted to 2.98% by mass, and the mode diameter of oil droplets was adjusted to 4 μm. The first emulsified seasoning 7 was prepared in the same manner as in 1.
[第1乳化調味料の製造例8]
増粘剤としてキサンタンガムを0.06質量%となるように混合し、水を2.94質量%とし、油滴のモード径が4μmになるように調整した以外は第1乳化調味料の製造例1と同様にして、第1乳化調味料8を作製した。
[Production Example 8 of First Emulsified Seasoning]
Production example of the first emulsified seasoning except that xanthan gum was mixed as a thickener so as to be 0.06% by mass, water was adjusted to 2.94% by mass, and the mode diameter of oil droplets was adjusted to 4 μm. The first emulsified seasoning 8 was prepared in the same manner as in 1.
[第1乳化調味料の製造例9]
増粘剤としてワキシーコーンスターチ由来の加工澱粉であるヒドロキシプロピル化リン酸架橋デンプン(商品名:インスタントピュアフロ、イングレディオンジャパン製)を0.04質量%となるように混合し、水を2.96質量%とし、油滴のモード径が5μmになるように調整した以外は第1乳化調味料の製造例1と同様にして、第1乳化調味料9を作製した。
[Production Example 9 of First Emulsified Seasoning]
As a thickener, hydroxypropylated phosphoric acid cross-linked starch (trade name: Instant Pure Flo, manufactured by Ingredion Japan), which is a modified starch derived from waxy cornstarch, is mixed so as to be 0.04% by mass, and water is added to 2.96. The first emulsified seasoning 9 was prepared in the same manner as in Production Example 1 of the first emulsified seasoning except that the weight was set to% and the mode diameter of the oil droplet was adjusted to 5 μm.
[第2乳化調味料の製造例1]
油滴のモード径が14μmになるようにコロイドミルのクリアランスを調整した以外は、第1乳化調味料の製造例1と同様にして、油滴のモード径14μmの第2乳化調味料1を作製した。
[Production Example 1 of Second Emulsified Seasoning]
A second emulsified seasoning 1 having a mode diameter of 14 μm for oil droplets was prepared in the same manner as in Production Example 1 of the first emulsified seasoning except that the clearance of the colloid mill was adjusted so that the mode diameter of the oil droplets was 14 μm. did.
[第2乳化調味料の製造例2]
油滴のモード径が24μmになるようにコロイドミルのクリアランスを調整した以外は、第2乳化調味料の製造例1と同様にして、油滴のモード径24μmの第2乳化調味料2を作製した。
[Production example 2 of the second emulsified seasoning]
A second emulsified seasoning 2 having a mode diameter of 24 μm for oil droplets was prepared in the same manner as in Production Example 1 of the second emulsified seasoning except that the clearance of the colloid mill was adjusted so that the mode diameter of the oil droplets was 24 μm. did.
[第2乳化調味料の製造例3]
ホスフォリパーゼA処理卵黄の代わりに生卵から採取した生卵黄を用いた以外は、第2乳化調味料の製造例1と同様にして、第2乳化調味料3を作製した。
[Production Example 3 of Second Emulsified Seasoning]
The second emulsified seasoning 3 was prepared in the same manner as in Production Example 1 of the second emulsified seasoning except that the raw egg yolk collected from the raw egg was used instead of the phosphoripase A-treated egg yolk.
[第2乳化調味料の製造例4]
卵白を5.0質量%、水を2.0質量%とし、油滴のモード径が16μmになるようにコロイドミルのクリアランスを調整した以外は、第2乳化調味料の製造例1と同様にして、第2乳化調味料4を作製した。
[Production Example 4 of Second Emulsified Seasoning]
The same as in Production Example 1 of the second emulsified seasoning, except that the egg white was 5.0% by mass, the water was 2.0% by mass, and the clearance of the colloid mill was adjusted so that the mode diameter of the oil droplet was 16 μm. The second emulsified seasoning 4 was prepared.
[第2乳化調味料の製造例5]
増粘剤としてキサンタンガムを0.06質量%となるように混合し、水を2.94質量%とし、油滴のモード径が11μmになるように調整した以外は第2乳化調味料の製造例1と同様にして、第2乳化調味料5を作製した。
[Production Example 5 of Second Emulsified Seasoning]
Example of production of second emulsified seasoning except that xanthan gum was mixed as a thickener so as to be 0.06% by mass, water was adjusted to 2.94% by mass, and the mode diameter of oil droplets was adjusted to 11 μm. The second emulsified seasoning 5 was prepared in the same manner as in 1.
[実施例1]
第1乳化調味料1と第2乳化調味料1とを質量比1:1で混合してホスフォリパーゼA処理卵黄4.5質量%、生卵白4.0質量%含有の乳化調味料を作製した。また、当該乳化調味料を用いて、各材料を以下に示す配合量で混合して、それぞれポテトサラダ及び卵サラダを作製した。
[Example 1]
The first emulsified seasoning 1 and the second emulsified seasoning 1 are mixed at a mass ratio of 1: 1 to prepare an emulsified seasoning containing 4.5% by mass of phosphoripase A-treated egg yolk and 4.0% by mass of raw egg white. did. In addition, using the emulsified seasoning, each ingredient was mixed in the blending amounts shown below to prepare potato salad and egg salad, respectively.
<ポテトサラダの配合>
乳化調味料 20質量%
茹でジャガイモ 70質量%
きゅうり 5質量%
タマネギ 5質量%
計 100質量%
<Potato salad combination>
Emulsified seasoning 20% by mass
Boiled potatoes 70% by mass
Cucumber 5% by mass
Onion 5% by mass
100% by mass in total
<卵サラダの配合>
乳化調味料 20質量%
ボイルマカロニ 30質量%
ゆで卵 18質量%
茹でジャガイモ 17質量%
ニンジン 5質量%
きゅうり 5質量%
タマネギ 5質量%
計 100質量%
<Egg salad combination>
Emulsified seasoning 20% by mass
Boyle macaroni 30% by mass
Boiled egg 18% by mass
Boiled potatoes 17% by mass
Carrot 5% by mass
Cucumber 5% by mass
Onion 5% by mass
100% by mass in total
[実施例2]
第1乳化調味料1と第2乳化調味料2とを質量比1:1で混合してホスフォリパーゼA処理卵黄4.5質量%、生卵白4.0質量%含有の乳化調味料を作製した。また、当該乳化調味料を用いて、実施例1と同様にしてポテトサラダ及び卵サラダを作製した。
[Example 2]
The first emulsified seasoning 1 and the second emulsified seasoning 2 are mixed at a mass ratio of 1: 1 to prepare an emulsified seasoning containing 4.5% by mass of phosphoripase A-treated egg yolk and 4.0% by mass of raw egg white. did. Further, using the emulsified seasoning, a potato salad and an egg salad were prepared in the same manner as in Example 1.
[実施例3]
第1乳化調味料2と第2乳化調味料1とを質量比1:1で混合してホスフォリパーゼA処理卵黄4.5質量%、生卵白4.0質量%含有の乳化調味料を作製した。また、当該乳化調味料を用いて、実施例1と同様にしてポテトサラダ及び卵サラダを作製した。
[Example 3]
The first emulsified seasoning 2 and the second emulsified seasoning 1 are mixed at a mass ratio of 1: 1 to prepare an emulsified seasoning containing 4.5% by mass of phosphoripase A-treated egg yolk and 4.0% by mass of raw egg white. did. Further, using the emulsified seasoning, a potato salad and an egg salad were prepared in the same manner as in Example 1.
[実施例4]
第1乳化調味料2と第2乳化調味料2とを質量比1:1で混合してホスフォリパーゼA処理卵黄4.5質量%、生卵白4.0質量%含有の乳化調味料を作製した。また、当該乳化調味料を用いて、実施例1と同様にしてポテトサラダ及び卵サラダを作製した。
[Example 4]
The first emulsified seasoning 2 and the second emulsified seasoning 2 are mixed at a mass ratio of 1: 1 to prepare an emulsified seasoning containing 4.5% by mass of phosphoripase A-treated egg yolk and 4.0% by mass of raw egg white. did. Further, using the emulsified seasoning, a potato salad and an egg salad were prepared in the same manner as in Example 1.
[実施例5]
第1乳化調味料1と第2乳化調味料1とを質量比9:1で混合してホスフォリパーゼA処理卵黄4.5質量%、生卵白4.0質量%含有の乳化調味料を作製した。また、当該乳化調味料を用いて、実施例1と同様にしてポテトサラダ及び卵サラダを作製した。
[Example 5]
The first emulsified seasoning 1 and the second emulsified seasoning 1 are mixed at a mass ratio of 9: 1 to prepare an emulsified seasoning containing 4.5% by mass of phosphoripase A-treated egg yolk and 4.0% by mass of raw egg white. did. Further, using the emulsified seasoning, a potato salad and an egg salad were prepared in the same manner as in Example 1.
[実施例6]
第1乳化調味料1と第2乳化調味料1とを質量比1:4で混合してホスフォリパーゼA処理卵黄4.5質量%、生卵白4.0質量%含有の乳化調味料を作製した。また、当該乳化調味料を用いて、実施例1と同様にしてポテトサラダ及び卵サラダを作製した。
[Example 6]
The first emulsified seasoning 1 and the second emulsified seasoning 1 are mixed at a mass ratio of 1: 4 to prepare an emulsified seasoning containing 4.5% by mass of phosphoripase A-treated egg yolk and 4.0% by mass of raw egg white. did. Further, using the emulsified seasoning, a potato salad and an egg salad were prepared in the same manner as in Example 1.
[実施例7]
第1乳化調味料3と第2乳化調味料3とを質量比1:1で混合して生卵黄4.5質量%、生卵白4.0質量%含有の乳化調味料を作製した。また、当該乳化調味料を用いて、実施例1と同様にしてポテトサラダ及び卵サラダを作製した。
[Example 7]
The first emulsified seasoning 3 and the second emulsified seasoning 3 were mixed at a mass ratio of 1: 1 to prepare an emulsified seasoning containing 4.5% by mass of raw egg yolk and 4.0% by mass of raw egg white. Further, using the emulsified seasoning, a potato salad and an egg salad were prepared in the same manner as in Example 1.
[実施例8]
第1乳化調味料5と第2乳化調味料1とを質量比1:1で混合してホスフォリパーゼA処理卵黄2.8質量%、生卵黄3.8質量%、生卵白2.0質量%含有の乳化調味料を作製した。また、当該乳化調味料を用いて、実施例1と同様にしてポテトサラダ及び卵サラダを作製した。
[Example 8]
The first emulsified seasoning 5 and the second emulsified seasoning 1 are mixed at a mass ratio of 1: 1 to treat phosphoripase A-treated egg yolk 2.8% by mass, raw egg yolk 3.8% by mass, and raw egg white 2.0% by mass. An emulsified seasoning containing% was prepared. Further, using the emulsified seasoning, a potato salad and an egg salad were prepared in the same manner as in Example 1.
[実施例9]
第1乳化調味料6と第2乳化調味料1とを質量比1:1で混合してホスフォリパーゼA処理卵黄4.5質量%、生卵白4.0質量%含有の乳化調味料を作製した。また、当該乳化調味料を用いて、実施例1と同様にしてポテトサラダを作製した。
[Example 9]
The first emulsified seasoning 6 and the second emulsified seasoning 1 are mixed at a mass ratio of 1: 1 to prepare an emulsified seasoning containing 4.5% by mass of phosphoripase A-treated egg yolk and 4.0% by mass of raw egg white. did. In addition, using the emulsified seasoning, a potato salad was prepared in the same manner as in Example 1.
[実施例10]
第1乳化調味料6と第2乳化調味料5とを質量比1:1で混合してホスフォリパーゼA処理卵黄4.5質量%、生卵白4.0質量%、キサンタンガム0.03質量%含有の乳化調味料を作製した。また、当該乳化調味料を用いて、実施例1と同様にしてポテトサラダを作製した。
[Example 10]
The first emulsified seasoning 6 and the second emulsified seasoning 5 are mixed at a mass ratio of 1: 1 to produce phosphoripase A-treated egg yolk 4.5% by mass, raw egg white 4.0% by mass, and xanthan gum 0.03% by mass. An emulsified seasoning containing the mixture was prepared. In addition, using the emulsified seasoning, a potato salad was prepared in the same manner as in Example 1.
[実施例11]
第1乳化調味料7と第2乳化調味料1とを質量比1:1で混合してホスフォリパーゼA処理卵黄4.5質量%、生卵白4.0質量%、キサンタンガム0.01質量%含有の乳化調味料を作製した。また、当該乳化調味料を用いて、実施例1と同様にしてポテトサラダを作製した。
[Example 11]
The first emulsified seasoning 7 and the second emulsified seasoning 1 are mixed at a mass ratio of 1: 1 to produce phosphoripase A-treated egg yolk 4.5% by mass, raw egg white 4.0% by mass, and xanthan gum 0.01% by mass. An emulsified seasoning containing the mixture was prepared. In addition, using the emulsified seasoning, a potato salad was prepared in the same manner as in Example 1.
[実施例12]
第1乳化調味料8と第2乳化調味料1とを質量比1:1で混合してホスフォリパーゼA処理卵黄4.5質量%、生卵白4.0質量%、キサンタンガム0.03質量%含有の乳化調味料を作製した。また、当該乳化調味料を用いて、実施例1と同様にしてポテトサラダを作製した。
[Example 12]
The first emulsified seasoning 8 and the second emulsified seasoning 1 are mixed at a mass ratio of 1: 1 to produce phosphoripase A-treated egg yolk 4.5% by mass, raw egg white 4.0% by mass, and xanthan gum 0.03% by mass. An emulsified seasoning containing the mixture was prepared. In addition, using the emulsified seasoning, a potato salad was prepared in the same manner as in Example 1.
[実施例13]
第1乳化調味料9と第2乳化調味料1とを質量比1:1で混合してホスフォリパーゼA処理卵黄4.5質量%、生卵白4.0質量%、ワキシーコーンスターチ由来の加工澱粉0.02質量%含有の乳化調味料を作製した。また、当該乳化調味料を用いて、実施例1と同様にしてポテトサラダを作製した。
[Example 13]
The first emulsified seasoning 9 and the second emulsified seasoning 1 are mixed at a mass ratio of 1: 1 to produce phosphoripase A-treated egg yolk 4.5% by mass, raw egg white 4.0% by mass, and modified starch derived from waxy cornstarch. An emulsified seasoning containing 0.02% by mass was prepared. In addition, using the emulsified seasoning, a potato salad was prepared in the same manner as in Example 1.
[比較例1]
第2乳化調味料1を用いずに、第1乳化調味料1のみ(ホスフォリパーゼA処理卵黄4.5質量%、生卵白4.0質量%含有)を用いた以外は実施例1と同様にしてポテトサラダ及び卵サラダを作製した。
[Comparative Example 1]
Same as Example 1 except that only the first emulsified seasoning 1 (containing 4.5% by mass of phosphoripase A-treated egg yolk and 4.0% by mass of raw egg white) was used without using the second emulsified seasoning 1. To make potato salad and egg salad.
[比較例2]
第1乳化調味料1を用いずに、第2乳化調味料1のみ(ホスフォリパーゼA処理卵黄4.5質量%、生卵白4.0質量%含有)を用いた以外は実施例1と同様にしてポテトサラダ及び卵サラダを作製した。
[Comparative Example 2]
Same as Example 1 except that only the second emulsified seasoning 1 (containing 4.5% by mass of phosphoripase A-treated egg yolk and 4.0% by mass of raw egg white) was used without using the first emulsified seasoning 1. To make potato salad and egg salad.
[比較例3]
第2乳化調味料1と第2乳化調味料2とを質量比1:1で混合してホスフォリパーゼA処理卵黄4.5質量%、生卵白4.0質量%含有の乳化調味料を作製した。また、当該乳化調味料を用いて、実施例1と同様にしてポテトサラダ及び卵サラダを作製した。
[Comparative Example 3]
The second emulsified seasoning 1 and the second emulsified seasoning 2 are mixed at a mass ratio of 1: 1 to prepare an emulsified seasoning containing 4.5% by mass of phosphoripase A-treated egg yolk and 4.0% by mass of raw egg white. did. Further, using the emulsified seasoning, a potato salad and an egg salad were prepared in the same manner as in Example 1.
[比較例4]
第1乳化調味料1と第1乳化調味料2とを質量比1:1で混合してホスフォリパーゼA処理卵黄4.5質量%、生卵白4.0質量%含有の乳化調味料を作製した。また、当該乳化調味料を用いて、実施例1と同様にしてポテトサラダ及び卵サラダを作製した。
[Comparative Example 4]
The first emulsified seasoning 1 and the first emulsified seasoning 2 are mixed at a mass ratio of 1: 1 to prepare an emulsified seasoning containing 4.5% by mass of phosphoripase A-treated egg yolk and 4.0% by mass of raw egg white. did. Further, using the emulsified seasoning, a potato salad and an egg salad were prepared in the same manner as in Example 1.
[比較例5]
第1乳化調味料4と第2乳化調味料4とを質量比1:1で混合してホスフォリパーゼA処理卵黄4.5質量%、生卵白5.0質量%含有の乳化調味料を作製した。また、当該乳化調味料を用いて、実施例1と同様にしてポテトサラダ及び卵サラダを作製した。
[Comparative Example 5]
The first emulsified seasoning 4 and the second emulsified seasoning 4 are mixed at a mass ratio of 1: 1 to prepare an emulsified seasoning containing 4.5% by mass of phosphoripase A-treated egg yolk and 5.0% by mass of raw egg white. did. Further, using the emulsified seasoning, a potato salad and an egg salad were prepared in the same manner as in Example 1.
[試験例1]
<水中油型乳化粒子の油滴の体積基準の粒度分布の測定>
実施例1〜13、比較例1〜5の乳化調味料を5質量%SDS溶液に10倍希釈して測定試料とした。各試料の水中油型乳化粒子の油滴の体積基準の粒度分布を、レーザー回析式粒度分布測定装置として「粒度分布計MT3300EXII(日機装株式会社製)」を用いて、非球形、屈折率1.6の分析条件で測定した。なお、第1乳化調味料の製造例1〜9、第2乳化調味料の製造例1〜5のモード径も同様に測定した。
[Test Example 1]
<Measurement of volume-based particle size distribution of oil droplets of oil-in-water emulsified particles>
The emulsified seasonings of Examples 1 to 13 and Comparative Examples 1 to 5 were diluted 10-fold with a 5 mass% SDS solution to prepare a measurement sample. The volume-based particle size distribution of oil droplets of oil-in-water emulsified particles in each sample was measured using a "particle size distribution meter MT3300EXII (manufactured by Nikkiso Co., Ltd.)" as a laser diffraction type particle size distribution measuring device, and was non-spherical and had a refractive index of 1. It was measured under the analytical conditions of 6.6. The mode diameters of Production Examples 1 to 9 of the first emulsified seasoning and Production Examples 1 to 5 of the second emulsified seasoning were also measured in the same manner.
<水中油型乳化粒子の油滴の体積基準の粒度分布の測定の結果>
水中油型乳化粒子の油滴の体積基準の粒度分布の測定の結果を表2に示す。各実施例、比較例において、表2に示す各粒子径のピークを検出した。なお、第2ピークの頻度%に対する第1ピークの頻度%の比は、実施例1〜7、9については第1乳化調味料と第2乳化調味料の組成が同一であったため、第2乳化調味料1質量部に対する、第1乳化調味料の量の比と一致した。実施例8の第2ピークの頻度%に対する第1ピークの頻度%の比は、4.1であった。実施例10〜13の第2ピークの頻度%に対する第1ピークの頻度%の比は、第2乳化調味料1質量部に対する、第1乳化調味料の量の比と一致した。増粘剤の含有量が、第1乳化調味料の量、第2乳化調味料の量に比べると微量であるためと考えられる。
Table 2 shows the results of measuring the volume-based particle size distribution of oil droplets of oil-in-water emulsified particles. In each Example and Comparative Example, the peak of each particle size shown in Table 2 was detected. The ratio of the frequency% of the first peak to the frequency% of the second peak was the same for Examples 1 to 7 and 9 because the composition of the first emulsified seasoning and the second emulsified seasoning was the same. It was consistent with the ratio of the amount of the first emulsified seasoning to 1 part by mass of the seasoning. The ratio of the frequency% of the first peak to the frequency% of the second peak in Example 8 was 4.1. The ratio of the frequency% of the first peak to the frequency% of the second peak in Examples 10 to 13 was consistent with the ratio of the amount of the first emulsified seasoning to 1 part by mass of the second emulsified seasoning. It is considered that the content of the thickener is smaller than the amount of the first emulsified seasoning and the second emulsified seasoning.
[試験例2]
<pH測定>
実施例1〜13の乳化調味料のpHを測定した。その結果pHは全ての乳化調味料において3.0以上、4.6以下であった。
[Test Example 2]
<pH measurement>
The pH of the emulsified seasonings of Examples 1 to 13 was measured. As a result, the pH was 3.0 or more and 4.6 or less for all emulsified seasonings.
[試験例3]
<乳化調味料の風味の評価>
実施例1〜13、比較例1〜5の乳化調味料を下記の評価基準により官能評価した。なお、試験例3〜5の評価は、乳化調味料の研究年数2年以上の評価者5名(訓練されたパネル)により行なった。
[Test Example 3]
<Evaluation of flavor of emulsified seasoning>
The emulsified seasonings of Examples 1 to 13 and Comparative Examples 1 to 5 were functionally evaluated according to the following evaluation criteria. The evaluations of Test Examples 3 to 5 were carried out by five evaluators (trained panels) who had been studying emulsified seasonings for two years or more.
<乳化調味料の風味の評価基準>
◎:非常にコクがあり、かつ、非常に口当たりが軽い。
○:十分にコクがあり、かつ、十分に口当たりが軽い。
△:コクがあり、かつ、口当たりが軽い。
×:コクがない、または、口当たりが重い。
<Evaluation criteria for flavor of emulsified seasonings>
◎: Very rich and very light on the palate.
◯: It is rich enough and has a light taste.
Δ: Rich and light in taste.
×: There is no richness or the mouthfeel is heavy.
<乳化調味料の風味の評価結果>
乳化調味料の風味の評価結果を表3に示す。
Table 3 shows the evaluation results of the flavor of the emulsified seasoning.
[試験例4]
<ポテトサラダの風味及び加工適正の評価>
実施例1〜13、比較例1〜5のポテトサラダの風味及び加工適正の評価を下記の評価基準により評価した。
[Test Example 4]
<Evaluation of potato salad flavor and processing suitability>
The flavor and processing suitability of the potato salads of Examples 1 to 13 and Comparative Examples 1 to 5 were evaluated according to the following evaluation criteria.
<ポテトサラダの風味の評価基準>
◎:非常にコクがあり、かつ、非常に口当たりが軽い。
○:十分にコクがあり、かつ、十分に口当たりが軽い。
△:コクがあり、かつ、口当たりが軽い。
×:コクがない、または、口当たりが重い。
<Evaluation criteria for potato salad flavor>
◎: Very rich and very light on the palate.
◯: It is rich enough and has a light taste.
Δ: Rich and light in taste.
×: There is no richness or the mouthfeel is heavy.
<ポテトサラダの加工適正の評価基準>
◎:粘り及び油分離は見られず、加工適正に優れる。
○:やや粘るが加工適正に問題ない。
△:やや油分離が見られるが加工適正に問題ない。
×:油っこい。
<Evaluation criteria for proper processing of potato salad>
⊚: No stickiness or oil separation is observed, and the processing suitability is excellent.
◯: Slightly sticky, but there is no problem with proper processing.
Δ: Some oil separation is observed, but there is no problem with proper processing.
×: Oily.
<ポテトサラダの風味及び加工適正の評価結果>
ポテトサラダの風味及び加工適正の評価結果を表4に示す。
Table 4 shows the evaluation results of the flavor and processing suitability of potato salad.
[試験例5]
<卵サラダの風味及び加工適正の評価>
実施例1〜8、比較例1〜5の卵サラダの風味及び加工適正の評価を卵サラダの風味及び加工適正の評価基準と同様に評価した。
[Test Example 5]
<Evaluation of egg salad flavor and processing suitability>
The evaluation of the flavor and processing suitability of the egg salad of Examples 1 to 8 and Comparative Examples 1 to 5 was evaluated in the same manner as the evaluation criteria of the flavor and processing suitability of the egg salad.
<卵サラダの風味の評価結果>
卵サラダの風味の評価結果を表7に示す。
Table 7 shows the evaluation results of the flavor of the egg salad.
Claims (7)
卵黄と、
卵白と、
を含有した乳化調味料において、
前記卵黄(生換算)の含有量は卵白(生換算)の含有量より多く、
水中油型乳化粒子の油滴の粒度分布をレーザー回析式粒度分布測定装置で測定したときの体積基準の粒度分布が、10μm未満の範囲の第1ピークと、10μm以上の範囲の第2ピークとを検出することを特徴とする、乳化調味料。 With edible oils and fats
With egg yolk,
Egg white and
In the emulsified seasoning containing
The content of the egg yolk (raw equivalent) is higher than the content of the egg white (raw equivalent).
When the particle size distribution of oil droplets of oil-in-water emulsified particles is measured with a laser diffraction type particle size distribution measuring device, the volume-based particle size distribution is the first peak in the range of less than 10 μm and the second peak in the range of 10 μm or more. An emulsified seasoning characterized by detecting and.
前記卵黄はホスフォリパーゼA処理卵黄を含む、乳化調味料。 In the emulsified seasoning according to claim 1,
The egg yolk is an emulsified seasoning containing a phosphoripase A-treated egg yolk.
水中油型乳化粒子の油滴の粒度分布をレーザー回析式粒度分布測定装置で測定したときの体積基準の粒度分布が、10μm未満の範囲の第1ピークを検出する第1乳化調味料と、
水中油型乳化粒子の油滴の粒度分布をレーザー回析式粒度分布測定装置で測定したときの体積基準の粒度分布が、10μm以上の範囲の第2ピークを検出する第2乳化調味料と、を混合する、乳化調味料の製造方法。 In the method for producing an emulsified seasoning according to claim 1 or 2.
A first emulsified seasoning that detects the first peak in the volume-based particle size distribution range of less than 10 μm when the particle size distribution of oil droplets of oil-in-water emulsified particles is measured with a laser diffraction type particle size distribution measuring device.
A second emulsified seasoning that detects a second peak in the volume-based particle size distribution range of 10 μm or more when the particle size distribution of oil droplets of oil-in-water emulsified particles is measured with a laser diffraction type particle size distribution measuring device. A method for producing an emulsified seasoning.
前記第2乳化調味料1質量部に対する前記第1乳化調味料の量が、0.1質量部以上、15質量部以下である、乳化調味料の製造方法。 In the method for producing an emulsified seasoning according to claim 3,
A method for producing an emulsified seasoning, wherein the amount of the first emulsified seasoning with respect to 1 part by mass of the second emulsified seasoning is 0.1 part by mass or more and 15 parts by mass or less.
前記乳化調味料は、
食用油脂と、
卵黄と、
卵白と、を含有し、
前記卵黄(生換算)の含有量は卵白(生換算)の含有量より多く、
水中油型乳化粒子の油滴の粒度分布をレーザー回析式粒度分布測定装置で測定したときの体積基準の粒度分布が、10μm未満の範囲の第1ピークと、10μm以上の範囲の第2ピークとを検出することを特徴とする、サラダ。 In salads containing emulsified seasonings
The emulsified seasoning is
With edible oils and fats
With egg yolk,
Contains egg whites,
The content of the egg yolk (raw equivalent) is higher than the content of the egg white (raw equivalent).
When the particle size distribution of oil droplets of oil-in-water emulsified particles is measured with a laser diffraction type particle size distribution measuring device, the volume-based particle size distribution is the first peak in the range of less than 10 μm and the second peak in the range of 10 μm or more. A salad characterized by detecting and.
水中油型乳化粒子の油滴の粒度分布をレーザー回析式粒度分布測定装置で測定したときの体積基準の粒度分布が、10μm未満の範囲の第1ピークを検出する第1乳化調味料と、
水中油型乳化粒子の油滴の粒度分布をレーザー回析式粒度分布測定装置で測定したときの体積基準の粒度分布が、10μm以上の範囲の第2ピークを検出する第2乳化調味料と、を混合する、サラダの製造方法。 In the method for producing a salad according to claim 5.
A first emulsified seasoning that detects the first peak in the volume-based particle size distribution range of less than 10 μm when the particle size distribution of oil droplets of oil-in-water emulsified particles is measured with a laser diffraction type particle size distribution measuring device.
A second emulsified seasoning that detects a second peak in the volume-based particle size distribution range of 10 μm or more when the particle size distribution of oil droplets of oil-in-water emulsified particles is measured with a laser diffraction type particle size distribution measuring device. How to make a salad.
前記第2乳化調味料1質量部に対する、前記第1乳化調味料の量が0.1質量部以上、15質量部以下である、サラダの製造方法。 In the method for producing a salad according to claim 6,
A method for producing a salad, wherein the amount of the first emulsified seasoning is 0.1 part by mass or more and 15 parts by mass or less with respect to 1 part by mass of the second emulsified seasoning.
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