JP6431755B2 - Solid acidic oil-in-water emulsified seasoning - Google Patents
Solid acidic oil-in-water emulsified seasoning Download PDFInfo
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本発明は、調理等により加熱されても形状が変化しにくく、なめらかな食感を有する固形状酸性水中油型乳化調味料に関する。 The present invention relates to a solid acidic oil-in-water emulsified seasoning that has a smooth texture and hardly changes its shape even when heated by cooking or the like.
ダイス状にカットしてパンにトッピングする等の用途で、マヨネーズ様の酸性水中油型乳化調味料を固形化した固形状酸性水中油型乳化調味料が知られている。例えば、特開昭５９−１９８９５５号公報（特許文献１）には、ゼラチンとくず粉とを配合した水溶液と、卵黄とサラダオイルと醸造酢とを主成分とするマヨネーズ主体とを練合したことを特徴とする固形状マヨネーズの製造法が、特開平１１−２８０７３号公報（特許文献２）には、ゼラチン、寒天及びグルコマンナンから選ばれた１種又は２種以上を１〜１０重量％含む水中油型エマルジョンである固形ソースが記載されている。 Solid acidic oil-in-water emulsified seasonings obtained by solidifying mayonnaise-like acidic oil-in-water emulsified seasonings are known for applications such as cutting into dies and topping bread. For example, in Japanese Patent Application Laid-Open No. 59-198955 (Patent Document 1), an aqueous solution containing gelatin and waste powder and a mayonnaise main component containing egg yolk, salad oil and brewed vinegar as main components are kneaded. Japanese Patent Application Laid-Open No. 11-28073 (Patent Document 2) discloses a method for producing solid mayonnaise characterized in water containing 1 to 10% by weight of one or more selected from gelatin, agar and glucomannan. A solid sauce that is an oil-type emulsion is described.
しかしながら、これら固形状酸性水中油型乳化調味料は、調理等により加熱されると融解して形状が変化したり、固形化するために使用する増粘剤によりマヨネーズ様のなめらかな食感がないといった問題があった。 However, these solid acid oil-in-water emulsified seasonings melt and change shape when heated by cooking or the like, and do not have a mayonnaise-like smooth texture due to the thickener used to solidify. There was a problem.
そこで、本発明の目的は、調理等により加熱されても硬さが変化しにくく、なめらかな食感を有する固形状酸性水中油型乳化調味料を提供するものである。 Accordingly, an object of the present invention is to provide a solid acidic oil-in-water emulsified seasoning that has a smooth texture and hardly changes in hardness even when heated by cooking or the like.
本発明者は、上記目的を達成すべく固形状酸性水中油型乳化調味料の様々な配合原料や製造方法について鋭意研究を重ねた。その結果、卵白たん白とサイリウムシードガムを組み合わせて含有させた酸性水中油型乳化調味料を加熱処理するならば、調理等により加熱されても形状が変化しにくく、なめらかな食感を有する固形状酸性水中油型乳化調味料が得られることを見出し、遂に本発明を完成するに至った。 In order to achieve the above object, the present inventor has intensively studied various blending raw materials and production methods for solid acidic oil-in-water type emulsified seasonings. As a result, if an acidic oil-in-water emulsified seasoning containing a combination of egg white protein and psyllium seed gum is heat-treated, the shape hardly changes even when heated by cooking or the like, and has a smooth texture. It was found that a shape acidic oil-in-water type emulsified seasoning was obtained, and finally the present invention was completed.
すなわち、本発明は、
（１）品温２５℃における硬さが２５０ｇ以上２０００ｇ以下、
品温８０℃における硬さが品温２５℃における硬さに対し０．５以上０．９５以下であり、
サイリウムシードガムと卵白たん白を含有し加熱処理されていることを特徴とする、
固形状酸性水中油型乳化調味料、
（２）（１）記載の固形状酸性水中油型乳化調味料において、
卵白たん白１００部に対し、サイリウムシードガムを５部以上１００部以下含有する、
固形状酸性水中油型乳化調味料、
（３）（１）又は（２）記載の固形状酸性水中油型乳化調味料において、
前記卵白たん白の含有量が固形状酸性水中油型乳化調味料に対して１％以上１０％以下含有する、
固形状酸性水中油型乳化調味料、
（４）（１）乃至（３）のいずれかに記載の固形状酸性水中油型乳化調味料において、
澱粉をさらに含有する、
固形状酸性水中油型乳化調味料、
である。
That is, the present invention
(1) Hardness at a product temperature of 25 ° C. is 250 g or more and 2000 g or less,
The hardness at an article temperature of 80 ° C. is 0.5 to 0.95 with respect to the hardness at an article temperature of 25 ° C.,
It contains psyllium seed gum and egg white protein and is heat-treated,
Solid acidic oil-in-water emulsified seasoning,
(2) In the solid acidic oil-in-water emulsified seasoning according to (1),
Containing 5 parts or more and 100 parts or less of psyllium seed gum with respect to 100 parts of egg white protein,
Solid acidic oil-in-water emulsified seasoning,
(3) In the solid acidic oil-in-water emulsified seasoning according to (1) or (2),
The egg white protein content is 1% or more and 10% or less with respect to the solid acidic oil-in-water emulsified seasoning,
Solid acidic oil-in-water emulsified seasoning,
(4) In the solid acidic oil-in-water emulsion seasoning according to any one of (1) to (3),
Further containing starch,
Solid acidic oil-in-water emulsified seasoning,
It is.
本発明によれば、調理等により加熱されても形状が変化しにくく、なめらかな食感を有する固形状酸性水中油型乳化調味料が得られることから、固形状酸性水中油型乳化調味料の更なる需要の拡大が期待される。 According to the present invention, since a solid acidic oil-in-water emulsified seasoning having a smooth texture is obtained even when heated by cooking or the like, a solid acidic oil-in-water emulsified seasoning is obtained. Further expansion of demand is expected.
以下本発明を詳細に説明する。なお、本発明において「％」は「質量％」、「部」は「質量部」をそれぞれ意味する。 The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.
＜本発明の特徴＞
本発明の固形状酸性乳化調味料は、品温２５℃における硬さの測定値が２５０ｇ以上２０００ｇ以下、品温８０℃における硬さの測定値が品温２５℃における前記硬さの測定値に対し０．５以上０．９５以下であり、卵白たん白及びサイリウムシードガムを含有し、加熱処理されていることにより、調理等により加熱されても形状が変化しにくく、なめらかな食感を有することを特徴とする。
<Features of the present invention>
In the solid acidic emulsified seasoning of the present invention, the measured value of hardness at a product temperature of 25 ° C. is 250 g or more and 2000 g or less, and the measured value of hardness at a product temperature of 80 ° C. is the measured value of the hardness at a product temperature of 25 ° C. On the other hand, it is 0.5 or more and 0.95 or less, contains egg white protein and psyllium seed gum, and is heat-treated, so that the shape hardly changes even when heated by cooking or the like, and has a smooth texture. It is characterized by that.
＜固形状酸性乳化調味料＞
固形状酸性乳化調味料とは、食用油脂が油滴として水相中に略均一に分散して水中油型の乳化状態となっている酸性水中油型乳化調味料が、固形状とされているものである。
<Solid acidic emulsified seasoning>
The solid acidic emulsified seasoning is an acidic oil-in-water emulsified seasoning in which the edible oil and fat is dispersed substantially uniformly in the aqueous phase as oil droplets and is in an oil-in-water emulsified state. Is.
＜固形状酸性乳化調味料の硬さの測定値＞
本発明の固形状酸性乳化調味料は、品温２５℃における硬さの測定値が２５０ｇ以上２０００ｇ以下、品温８０℃における硬さの測定値が品温２５℃における前記硬さの測定値に対し０．５以上０．９５以下である。
硬さの測定値が前記範囲であることにより、固形状酸性乳化調味料として形状が保持できる適度な硬さを有するものとなり、調理等により加熱されても形状が変化しにくいものとなる。
品温２５℃の固形状酸性乳化調味料の硬さの測定値が前記範囲より小さい場合には、喫食時の硬さが軟らかく形状が保持し難く、前記範囲よりも大きいと固形状酸性乳化調味料として食感が硬すぎる傾向がある。
また、品温２５℃の硬さの測定値に対する品温８０℃の硬さの測定値が前記範囲よりも小さいと調理等により加熱された際に形状が変化しやすくなる。一方、品温２５℃の硬さの測定値に対する品温８０℃の硬さの測定値が前記範囲よりも大きいものは、卵白たん白とサイリウムシードガムを組み合わせる本発明では、製造し難い。
<Measured value of hardness of solid acidic emulsified seasoning>
In the solid acidic emulsified seasoning of the present invention, the measured value of hardness at a product temperature of 25 ° C. is 250 g or more and 2000 g or less, and the measured value of hardness at a product temperature of 80 ° C. is the measured value of the hardness at a product temperature of 25 ° C. On the other hand, it is 0.5 or more and 0.95 or less.
When the measured value of the hardness is within the above range, the solid acidic emulsified seasoning has an appropriate hardness that can maintain the shape, and the shape hardly changes even when heated by cooking or the like.
If the measured value of the hardness of the solid acidic emulsified seasoning at a product temperature of 25 ° C. is smaller than the above range, the hardness at the time of eating is soft and difficult to maintain the shape, and if it is larger than the above range, the solid acidic emulsified seasoning As a material, the texture tends to be too hard.
Moreover, when the measured value of the hardness of the product temperature of 80 ° C. relative to the measured value of the hardness of the product temperature of 25 ° C. is smaller than the above range, the shape is likely to change when heated by cooking or the like. On the other hand, when the measured value of the hardness of the product temperature of 80 ° C. relative to the measured value of the hardness of the product temperature of 25 ° C. is larger than the above range, it is difficult to produce in the present invention combining egg white protein and psyllium seed gum.
＜硬さの測定方法＞
本発明において、上述した固形状酸性乳化調味料の硬さは、次のような手順で測定できる。
<Measurement method of hardness>
In the present invention, the hardness of the solid acidic emulsified seasoning described above can be measured by the following procedure.
すなわち、固形状酸性乳化調味料を大きさ２ｍｍ以上３ｍｍ以下に切り、容積が直径４ｃｍ、深さ２ｃｍの円柱状の容器に満杯量充填した後、固形状酸性乳化調味料に対し、プランジャーを下降スピード１０ｍｍ／秒で２０ｍｍ進入させ荷重をかけたとき、最大の荷重となる点を算出し、「硬さ」とする。 That is, the solid acidic emulsified seasoning is cut into a size of 2 mm or more and 3 mm or less and filled into a cylindrical container having a volume of 4 cm in diameter and a depth of 2 cm, and then a plunger is attached to the solid acidic emulsified seasoning. When a load is applied with a descending speed of 10 mm / sec and a load of 20 mm is applied, the point at which the maximum load is obtained is calculated and is defined as “hardness”.
＜測定条件＞
・測定装置：テクスチャーアナライザー（Ｓｔａｂｌｅ Ｍｉｃｒｏ Ｓｙｓｔｅｍｓ社製、Ｔｅｘｔｕｒｅ Ａｎａｌｙｚｅｒ ＴＡ．ＸＴ．ｐｌuｓ）
・治具：Ｐ／２０ ２０ｍｍ ＤＩＡ ＣＹＬＩＮＤＥＲ ＡＬＭＩＮＩＵＭ
・プランジャー：ＡＤ／１００（１００ｍｍ ＰｒｏｂｅＡｄａｐｔｏｒ）
・レンジ幅：０〜５ｋｇ
・プランジャーの下降スピード：１０ｍｍ／秒
・モード：Ｄｉｓｔａｎｃｅ
・試料への進入距離：２０ｍｍ
・測定温度：２５℃、８０℃
<Measurement conditions>
Measurement apparatus: Texture analyzer (manufactured by Stable Micro Systems, Texture Analyzer TA.XT.plus)
・ Jig: P / 20 20mm DIA CYLINDER ALMINIUM
-Plunger: AD / 100 (100 mm ProbeAdaptor)
・ Range: 0-5kg
・ Plunger descending speed: 10mm / sec ・ Mode: Distance
・ Entry distance to the sample: 20 mm
・ Measurement temperature: 25 ℃, 80 ℃
＜卵白たん白＞
本発明に用いる卵白たん白としては、水分を除く卵白成分の９割がたんぱく質であることから、例えば、鶏等の鳥類の卵を割卵し卵黄を分離したものであり工業的に得られる生卵白、またこれを殺菌、凍結したもの、濃縮または希釈したもの、特定の成分（リゾチームやアビジン等）を除去したもの、乾燥させたものなどを用いると良い。また本発明においては、効果に影響を及ぼさない程度に卵黄やその他の卵由来の成分を含んでいても差し支えなく、全卵を用いてもよい。中でも水分含有量の少ない乾燥卵白を原料の一部として用いると、水相原料を調製する際に、清水の配合量を多くすることができ酢や調味料などを溶解させやすい。本発明においては、卵白たん白とサイリウムシードガムを組み合わせて含有させ加熱処理することにより、調理等により加熱されても形状が変化し難くなめらかな食感を有する固形状酸性乳化調味料を調製するが、卵白たんぱくを含有させない場合は、調理等により加熱されても形状が変化し難い固形状酸性乳化調味料を得ることができない。
<Egg white protein>
As the egg white protein used in the present invention, 90% of the egg white component excluding moisture is a protein. Egg white, sterilized, frozen, concentrated or diluted, removed from certain components (lysozyme, avidin, etc.), dried, etc. may be used. In the present invention, egg yolk and other egg-derived components may be included to such an extent that the effect is not affected, and whole eggs may be used. In particular, when dry egg white having a low water content is used as a part of the raw material, the amount of fresh water can be increased when preparing the aqueous phase raw material, so that vinegar, seasoning and the like are easily dissolved. In the present invention, a solid acidic emulsified seasoning having a smooth texture that does not easily change its shape even when heated by cooking or the like is prepared by combining and heating egg white protein and psyllium seed gum. However, when the egg white protein is not contained, it is impossible to obtain a solid acidic emulsified seasoning whose shape hardly changes even when heated by cooking or the like.
＜卵白たん白の含有量＞
本発明に用いる卵白たん白の含有量は、固形状酸性乳化調味料に対して１％以上１０％以下であるとよく、さらに２．５％以上７．５％以下であるとよい。卵白たん白の含有量が前記範囲であることにより、調理等により加熱されても形状が変化しにくく、なめらかな食感を有する固形状酸性乳化調味料を調製しやすい。
<Content of egg white protein>
The content of the egg white protein used in the present invention is preferably 1% or more and 10% or less, and more preferably 2.5% or more and 7.5% or less with respect to the solid acidic emulsified seasoning. When the content of the egg white protein is in the above range, the shape hardly changes even when heated by cooking or the like, and it is easy to prepare a solid acidic emulsified seasoning having a smooth texture.
＜サイリウムシードガム＞
本発明に用いるサイリウムシードガムとしては、食用のものであれば特に限定されず用いることができる。本発明においては、卵白たん白とサイリウムシードガムを組み合わせて含有させ加熱処理することにより、調理等により加熱されても形状が変化し難くなめらかな食感を有する固形状酸性乳化調味料を調製するが、サイリウムシードガムを含有させない場合は、調理等により加熱されても形状が変化し難い固形状酸性乳化調味料を得ることができない。
<Psyllium seed gum>
The psyllium seed gum used in the present invention is not particularly limited as long as it is edible. In the present invention, a solid acidic emulsified seasoning having a smooth texture that does not easily change its shape even when heated by cooking or the like is prepared by combining and heating egg white protein and psyllium seed gum. However, when the psyllium seed gum is not included, a solid acidic emulsified seasoning that does not easily change its shape even when heated by cooking or the like cannot be obtained.
＜サイリウムシードガムの含有量＞
本発明に用いるサイリウムシードガムの含有量は、固形状酸性乳化調味料に対して０．５％以上５％以下であるとよく、さらに１％以上５％以下であるとよい。サイリウムシードガムの含有量が前記範囲であることにより、調理等により加熱されても形状が変化しにくく、なめらかな食感を有する固形状酸性乳化調味料を調製しやすい。
<Content of psyllium seed gum>
The content of the psyllium seed gum used in the present invention is preferably 0.5% or more and 5% or less, and more preferably 1% or more and 5% or less with respect to the solid acidic emulsified seasoning. When the content of the psyllium seed gum is within the above range, the shape hardly changes even when heated by cooking or the like, and it is easy to prepare a solid acidic emulsified seasoning having a smooth texture.
＜卵白たん白に対するサイリウムシードガムの含有量＞
卵白たん白に対するサイリウムシードガムの含有量は、卵白たん白１００部に対し、サイリウムシードガムを５部以上１００部以下であるとよく、さらに卵白たん白１００部に対し、サイリウムシードガムを１０部以上１００部以下であるとよい。卵白たん白に対するサイリウムシードガムの含有量が前記範囲であることにより、調理等により加熱されても形状が変化しにくく、なめらかな食感を有する固形状酸性乳化調味料を調製しやすい。
<Content of Psyllium seed gum to egg white protein>
The content of psyllium seed gum with respect to egg white protein is preferably 5 parts or more and 100 parts or less of psyllium seed gum with respect to 100 parts of egg white protein, and further 10 parts of psyllium seed gum with respect to 100 parts of egg white protein. The amount is preferably 100 parts or less. When the content of the psyllium seed gum with respect to the egg white protein is within the above range, the solid acid emulsified seasoning having a smooth texture can be easily prepared even when heated by cooking or the like.
＜澱粉＞
本発明においては、澱粉をさらに含有させると、調理等により加熱されても形状が変化しにくく、なめらかな食感を有する固形状酸性乳化調味料を調製しやすい。澱粉は、食用のものであれば特に限定されず用いることができるが、加熱膨潤型澱粉を用いると、水相原料を調製時や水相原料と油相原料を乳化して乳化物を調製する際に、粘度が高くなりすぎることなく容易に撹拌や乳化処理が行うことができ好ましい。加熱膨潤型澱粉は、常温の清水には溶解せず加熱処理することで粘性を呈する澱粉であり、常温（２０℃）の清水に数％溶解したときに粘性を呈し、当該溶解物をしばらく放置しても沈殿を生じることなくほぼ均一な状態を維持できる冷水膨潤型澱粉とは区別される。用いる加熱膨潤型澱粉としては、例えば、馬鈴薯澱粉、コーンスターチ、タピオカ澱粉、小麦澱粉、米澱粉、ワキシーコーン澱粉、デントコーン澱粉等、及びこれらの澱粉をアルファ化、架橋等の処理を施した加工澱粉、並びに湿熱処理澱粉等が挙げられる。
<Starch>
In the present invention, when starch is further contained, the solid acid emulsified seasoning having a smooth texture can be easily prepared even when heated by cooking or the like. The starch can be used without any particular limitation as long as it is edible. However, when the heat-swellable starch is used, the emulsion is prepared by emulsifying the aqueous phase raw material and the oil phase raw material when preparing the aqueous phase raw material. In this case, it is preferable that the stirring or emulsification treatment can be easily performed without excessively increasing the viscosity. Heat-swollen starch is a starch that does not dissolve in normal-temperature fresh water and exhibits viscosity by heat treatment. When dissolved in normal-temperature (20 ° C) fresh water, it exhibits viscosity, and the dissolved product is left for a while. Even so, it is distinguished from cold-water swollen starch that can maintain a substantially uniform state without causing precipitation. Examples of the heat-swelling starch to be used include potato starch, corn starch, tapioca starch, wheat starch, rice starch, waxy corn starch, dent corn starch, and the like, and processed starch obtained by subjecting these starches to pregelatinization and crosslinking, And wet heat-treated starch.
＜澱粉の含有量＞
本発明の固形状酸性乳化調味料は、さらに澱粉を配合することにより、加熱されても常温時と硬さが変化しにくく、しかも滑らかな食感を有する固形状酸性乳化調味料とすることができる。具体的な澱粉の含有量としては、０．１％以上３０％以下であるとよく、さらに５％以上１５％以下であるとよい。
<Starch content>
The solid acidic emulsified seasoning of the present invention can be further made into a solid acidic emulsified seasoning that has a smooth texture and is hard to change in hardness at room temperature even when heated by blending starch. it can. The specific starch content is preferably 0.1% or more and 30% or less, and more preferably 5% or more and 15% or less.
＜食用油脂＞
固形状酸性乳化調味料に用い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、パーム油等の植物油の精製油、並びにＭＣＴ（中鎖脂肪酸トリグリセリド）、ジグリセリド等の化学的若しくは酵素的処理を施したもの等を使用することができ、これらの１種又は２種以上を組み合わせて用いることができる。
<Edible oils and fats>
Examples of edible fats and oils used for solid acidic emulsified seasonings include rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil and other refined vegetable oils, and MCT (medium chain fatty acid triglycerides). ), Those subjected to chemical or enzymatic treatment such as diglyceride, and the like can be used, and one or more of these can be used in combination.
＜酸剤＞
固形状酸性乳化調味料に用いる酸剤としては、食酢、クエン酸等の有機酸あるいはレモン果汁等の柑橘果汁等を用いるとよい。酸剤により水相のｐＨを通常４．６以下、好ましくはｐＨ３．５以上４．５以下の酸性に調整する。
<Acid agent>
As the acid agent used in the solid acidic emulsified seasoning, it is preferable to use organic acids such as vinegar and citric acid or citrus juice such as lemon juice. The pH of the aqueous phase is usually adjusted to 4.6 or less, preferably pH 3.5 to 4.5 with an acid agent.
＜乳化剤＞
乳化剤としては、生卵黄、殺菌卵黄、リゾ化卵黄等の卵黄、レシチン、リゾレシチン等のレシチン、オクテニルコハク酸化澱粉等の乳化性澱粉、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、等を用いることができる。中でも、卵黄を用いると、固形状酸性乳化調味料をパン等に載せて加熱した後でもなめらかな食感が得られやすく好ましい。パン等に載せて加熱した後でも乳化状態を維持しやすいことから、乳化剤の含有量は、固形状酸性乳化調味料の０．１％以上１０％以下であるとよく、さらに１％以上５％以下であるとよい。なお、乳化剤として卵黄を用いる場合には固形分換算で上記の範囲の含有量にするとよい。
<Emulsifier>
Examples of emulsifiers include egg yolk such as raw egg yolk, pasteurized egg yolk, and lysed egg yolk, lecithin such as lecithin and lysolecithin, emulsifiable starch such as octenyl succinylated starch, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, and sorbitan fatty acid ester. , Etc. can be used. Among them, it is preferable to use egg yolk because a smooth texture is easily obtained even after the solid acidic emulsified seasoning is placed on a pan or the like and heated. Since it is easy to maintain the emulsified state even after heating on a pan or the like, the content of the emulsifier is preferably 0.1% or more and 10% or less of the solid acidic emulsified seasoning, and further 1% or more and 5%. It may be the following. In addition, when using egg yolk as an emulsifier, it is good to set it as content of said range in conversion of solid content.
＜その他の原料＞
本発明の固形状酸性乳化調味料は、本発明の効果を損なわない範囲で酸性水中油型乳化食品に通常用いられている各種原料を適宜選択し配合させることができる。例えば、澱粉分解物、デキストリンアルコール、オリゴ糖、オリゴ糖アルコール等の糖類、グルタミン酸ナトリウム、食塩、砂糖などの各種調味料、動植物のエキス類、からし粉、胡椒等の香辛料、並びに各種蛋白質やこれらの分解物等が挙げられる。
<Other raw materials>
The solid acidic emulsified seasoning of the present invention can be appropriately selected and blended with various raw materials that are usually used in acidic oil-in-water emulsified foods as long as the effects of the present invention are not impaired. For example, starch decomposition products, saccharides such as dextrin alcohol, oligosaccharide, oligosaccharide alcohol, various seasonings such as sodium glutamate, salt, sugar, extracts of animals and plants, spices such as mustard powder, pepper, various proteins and these The decomposition product etc. of these are mentioned.
＜加熱処理＞
本発明の固形状酸性乳化調味料は加熱処理されており、これにより、卵白たんぱくが凝固して、必要により含有させた加熱凝固型澱粉が増粘して加熱されても形状が変化しにくいものとなる。加熱する方法としては特に制限は無く、例えば、サイリウムシードガムと卵白たん白を含有する酸性水中油型乳化調味料を調製し、さらに澱粉を含有し酸性水中油型乳化調味料を調製するとよく、これを加熱処理装置で常法により加熱処理すればよい。さらに、例えば、加熱容器としてバット等の型を用いた場合は、酸性水中油型乳化調味料を充填したバット等をスチーマー等で加熱すればよく、あるいは、加熱容器としてプラスチック製の耐熱性パウチ等を用いた場合は、これらに酸性水中油型乳化調味料を充填後、ボイル槽やスチーマー等により加熱すればよい。加熱温度としては、７０〜１２０℃に達温するように行えばよい。
<Heat treatment>
The solid acidic emulsified seasoning of the present invention has been heat-treated, whereby the egg white protein coagulates, and if necessary, the heat-coagulated starch that has been added thickens and does not change its shape even when heated. It becomes. The heating method is not particularly limited, and for example, it is preferable to prepare an acidic oil-in-water emulsion seasoning containing psyllium seed gum and egg white protein, and further to prepare an acidic oil-in-water emulsion seasoning containing starch, What is necessary is just to heat-process this with a heat processing apparatus by a conventional method. Further, for example, when a vat or the like is used as the heating container, the vat filled with the acidic oil-in-water emulsified seasoning may be heated with a steamer or the like, or a plastic heat-resistant pouch or the like as the heating container When these are used, after filling them with an acidic oil-in-water emulsified seasoning, they may be heated with a boil tank or a steamer. What is necessary is just to carry out so that it may reach 70-120 degreeC as heating temperature.
＜固形状酸性乳化調味料の形状＞
本発明の固形状酸性乳化調味料の形状としては、ダイサー等の截断機でカットして適度な大きさに調製して用いてもよい。大きさとしては、使用する加熱調理食品にあわせればよいが、０．１〜１０ｃｍ３とすればよく、さらに、０．１〜５ｃｍ３とすればよい。
<Shape of solid acidic emulsified seasoning>
As the shape of the solid acidic emulsified seasoning of the present invention, the solid acidic emulsified seasoning may be prepared by cutting with a cutting machine such as a dicer to an appropriate size. The size, may be adjusted to the cooking food using, 0.1 to 10 3 Tosureba well, further may be set to 0.1 to 5 cm 3.
＜固形状酸性乳化調味料の製造方法＞
固形状酸性乳化調味料の製造方法としては、酸性水中油型乳化調味料の常法に則り製造した後、得られた乳化物を上述のように加熱処理をすればよい。酸性水中油型乳化調味料の製造方法としては、例えば、卵白たんぱく、サイリウムシードガム、澱粉、乳化剤、酸剤等を均一にした水相原料と、食用油脂等を含む油相原料をミキサー等で粗乳化し、次にコロイドミル等で仕上げ乳化をして製造することができる。
<Method for producing solid acidic emulsified seasoning>
As a manufacturing method of a solid acidic emulsified seasoning, after manufacturing according to the usual method of an acidic oil-in-water type emulsified seasoning, what is necessary is just to heat-process the obtained emulsion as mentioned above. As a method for producing an acidic oil-in-water emulsified seasoning, for example, an egg white protein, psyllium seed gum, starch, emulsifier, acid phase and the like water phase raw material, and oil phase raw material containing edible fats and oils etc. are mixed with a mixer etc. It can be produced by rough emulsification and then final emulsification with a colloid mill or the like.
＜加熱調理食品＞
本発明の加熱調理食品としては、サンドイッチ、惣菜パン、ハンバーガー、ホットドック等の調理パン、ピザ、グラタン等が挙げられるが、特に限定されるものではない。また、固形状酸性乳化調味料の使用方法としては、調理パンやグラタン等にトッピングしたりした後焼成する他、パンにはさんだり、グラタンソースの中に配合したりすることもできる。本発明の加熱調理食品における固形状酸性乳化調味料の使用量は特に限定はなく、料理にあわせて適宜使用すればよい。
<Cooked food>
Examples of the cooked food of the present invention include sandwiches, prepared breads, hamburgers, hot dogs and other cooking breads, pizzas, gratins, etc., but are not particularly limited. In addition, as a method of using the solid acidic emulsified seasoning, it can be topped on cooking bread, gratin or the like and then baked, sandwiched in bread, or blended in gratin sauce. The amount of the solid acidic emulsified seasoning used in the cooked food of the present invention is not particularly limited, and may be appropriately used according to the dish.
以下、本発明の固形状酸性乳化調味料の製造方法について、実施例、試験例及び比較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 manufacturing method of the solid acidic emulsification seasoning of this invention is demonstrated concretely based on an Example, a test example, and a comparative example. The present invention is not limited to these.
［実施例１］
＜固形状酸性水中油型乳化調味料の調製＞
液卵白、醸造酢、澱粉、液卵黄、食塩、乾燥卵白及びサイリウムシードガムを、下記に示した配合割合で清水に溶解させて水相原料を得た。次にこの水相原料を撹拌しつつ、下記に示した配合割合で油相原料を徐々に添加して粗乳化し、更にコロイドミルに通して仕上げ乳化して、酸性水中油型乳化調味料を得た。得られた乳化物を２００ｇ容量の耐熱性パウチに１５０ｇずつ充填し、９５℃のスチーマーで品温９０℃に達温するまで加熱処理した後、品温２５℃まで冷却した。続いて、冷却後の固形状乳化物を一片１ｃｍのダイス状にカットし、本願発明の固形状酸性水中油型乳化調味料を得た。なお、固形状酸性水中油型乳化調味料の品温２５℃における硬さの測定値は１１５０ｇであり、品温８０℃における硬さの測定値は品温２５℃における前記硬さの測定値に対し６６％であった。また、固形状酸性水中油型乳化調味料の卵白たん白含有量は４．８ｇであった。
[Example 1]
<Preparation of solid acidic oil-in-water emulsified seasoning>
Liquid egg white, brewed vinegar, starch, liquid egg yolk, salt, dried egg white and psyllium seed gum were dissolved in fresh water at the blending ratio shown below to obtain an aqueous phase material. Next, while stirring the aqueous phase raw material, the oil phase raw material is gradually added and roughly emulsified at the blending ratio shown below, followed by final emulsification through a colloid mill to produce an acidic oil-in-water emulsion seasoning. Obtained. The obtained emulsion was filled in a heat-resistant pouch having a capacity of 200 g at a rate of 150 g, heat-treated with a 95 ° C steamer until the product temperature reached 90 ° C, and then cooled to 25 ° C. Subsequently, the solid emulsion after cooling was cut into a 1 cm piece and a solid acidic oil-in-water emulsion seasoning of the present invention was obtained. In addition, the measured value of the hardness at the product temperature of 25 ° C. of the solid acidic oil-in-water emulsion seasoning is 1150 g, and the measured value of the hardness at the product temperature of 80 ° C. is the measured value of the hardness at the product temperature of 25 ° C. It was 66%. Moreover, the egg white protein content of the solid acidic oil-in-water emulsified seasoning was 4.8 g.
＜配合割合＞
（水相原料）液卵白（卵白たん白含有量１１％） ２０％
醸造酢（酸度４％） ２０％
澱粉 １０％
液卵黄 ５％
食塩 ４％
乾燥卵白（卵白たん白含有量８７％） ３％
サイリウムシードガム ２％
清水 残余
（油相原料）植物油 ３０％
―――――――――――――――――――――――――――――――
合 計 １００％
<Combination ratio>
(Water phase raw material) Liquid egg white (egg white protein content 11%) 20%
Brewing vinegar (acidity 4%) 20%
10% starch
Liquid egg yolk 5%
Salt 4%
Dry egg white (egg white protein content 87%) 3%
Psyllium seed gum 2%
Shimizu residue (oil phase raw material) vegetable oil 30%
―――――――――――――――――――――――――――――――
Total 100%
得られたダイス状の固形状酸性水中油型乳化調味料を食パンの上にトッピングし、オーブントースターで２００℃で５分間加熱した。加熱後の固形状酸性水中油型乳化調味料は、ダイス状の形状が保持され大変優れていた。また、加熱後の固形状酸性水中油型乳化調味料を喫食したところ、なめらかな食感であり大変優れていた。 The obtained dice solid acidic oil-in-water emulsified seasoning was topped on bread and heated at 200 ° C. for 5 minutes with an oven toaster. The solid acidic oil-in-water emulsified seasoning after heating was very excellent because the dice shape was maintained. Moreover, when the solid acidic oil-in-water type emulsified seasoning after heating was eaten, it was smooth and very excellent in texture.
［実施例２］
実施例１において、配合原料を以下のように変更して酸性水中油型乳化調味料を得た後、得られた乳化物を９０℃のスチーマーで品温８０℃に達温するまで加熱処理した以外は、実施例１と同様にして本願発明の固形状酸性水中油型乳化調味料を得た。なお、固形状酸性水中油型乳化調味料の品温２５℃における硬さの測定値は７００ｇであり、品温８０℃における硬さの測定値は品温２５℃における前記硬さの測定値に対し９４％であった。また、固形状酸性水中油型乳化調味料の卵白たん白含有量は４．８ｇであった。
[Example 2]
In Example 1, the compounding raw material was changed as follows to obtain an acidic oil-in-water emulsion seasoning, and then the obtained emulsion was heat-treated with a 90 ° C steamer until the product temperature reached 80 ° C. Except for this, a solid acidic oil-in-water emulsified seasoning of the present invention was obtained in the same manner as in Example 1. In addition, the measured value of the hardness at the product temperature of 25 ° C. of the solid acidic oil-in-water type emulsified seasoning is 700 g, and the measured value of the hardness at the product temperature of 80 ° C. is the measured value of the hardness at the product temperature of 25 ° C. It was 94%. Moreover, the egg white protein content of the solid acidic oil-in-water emulsified seasoning was 4.8 g.
＜配合割合＞
（水相原料）液卵白（卵白たん白含有量１１％） ２５％
醸造酢（酸度４％） ２０％
澱粉 １０％
液卵黄 ５％
食塩 ４％
乾燥卵白（卵白たん白含有量８７％） ２．４％
サイリウムシードガム ０．５％
清水 残余
（油相原料）植物油 ３０％
―――――――――――――――――――――――――――――――
合 計 １００％
<Combination ratio>
(Aqueous phase raw material) Liquid egg white (egg white protein content 11%) 25%
Brewing vinegar (acidity 4%) 20%
10% starch
Liquid egg yolk 5%
Salt 4%
Dry egg white (content of egg white protein 87%) 2.4%
Psyllium seed gum 0.5%
Shimizu residue (oil phase raw material) vegetable oil 30%
―――――――――――――――――――――――――――――――
Total 100%
得られたダイス状の固形状酸性水中油型乳化調味料をピザ生地の上にトッピングし、オーブントースターで２００℃で１０分間加熱した。加熱後の固形状酸性水中油型乳化調味料は、ダイス状の形状が保持され大変優れていた。また、加熱後の固形状酸性水中油型乳化調味料を喫食したところ、ややなめらかな食感に欠けるが問題のない程度であり優れていた。 The obtained dice solid acid oil-in-water emulsified seasoning was topped on the pizza dough and heated at 200 ° C. for 10 minutes with an oven toaster. The solid acidic oil-in-water emulsified seasoning after heating was very excellent because the dice shape was maintained. Moreover, when the solid acidic oil-in-water type emulsified seasoning after heating was eaten, it was excellent because it lacked a slightly smooth texture but had no problem.
［実施例３］
実施例１において、配合原料を以下のように変更して酸性水中油型乳化調味料を得た後、得られた乳化物を９０℃のスチーマーで品温８０℃に達温するまで加熱処理した以外は、実施例１と同様にして本願発明の固形状酸性水中油型乳化調味料を得た。なお、固形状酸性水中油型乳化調味料の品温２５℃における硬さの測定値は９６０ｇであり、品温８０℃における硬さの測定値は品温２５℃における前記硬さの測定値に対し８８％であった。また、固形状酸性水中油型乳化調味料の卵白たん白含有量は４．８ｇであった。
[Example 3]
In Example 1, the compounding raw material was changed as follows to obtain an acidic oil-in-water emulsion seasoning, and then the obtained emulsion was heat-treated with a 90 ° C steamer until the product temperature reached 80 ° C. Except for this, a solid acidic oil-in-water emulsified seasoning of the present invention was obtained in the same manner as in Example 1. In addition, the measured value of the hardness at the product temperature of 25 ° C. of the solid acidic oil-in-water emulsion seasoning is 960 g, and the measured value of the hardness at the product temperature of 80 ° C. is the measured value of the hardness at the product temperature of 25 ° C. It was 88%. Moreover, the egg white protein content of the solid acidic oil-in-water emulsified seasoning was 4.8 g.
＜配合割合＞
（水相原料）醸造酢（酸度４％） ２０％
澱粉 １０％
乾燥卵白（卵白たん白含有量８７％） ５．５％
液卵黄 ５％
食塩 ４％
サイリウムシードガム １％
清水 残余
（油相原料）植物油 ３０％
―――――――――――――――――――――――――――――――
合 計 １００％
<Combination ratio>
(Water phase raw material) Brewing vinegar (acidity 4%) 20%
10% starch
Dry egg white (87% egg white protein content) 5.5%
Liquid egg yolk 5%
Salt 4%
Psyllium seed gum 1%
Shimizu residue (oil phase raw material) vegetable oil 30%
―――――――――――――――――――――――――――――――
Total 100%
得られたダイス状の固形状酸性水中油型乳化調味料を天板に並べたパン生地の上に載せて、オーブントースターで２００℃、１０分間加熱した。加熱後の固形状酸性水中油型乳化調味料は、ダイス状の形状が保持され大変優れていた。また、加熱後の固形状酸性水中油型乳化調味料を喫食したところ、なめらかな食感であり大変優れていた。 The obtained dice-shaped solid acidic oil-in-water emulsified seasoning was placed on bread dough arranged on a top plate, and heated in an oven toaster at 200 ° C. for 10 minutes. The solid acidic oil-in-water emulsified seasoning after heating was very excellent because the dice shape was maintained. Moreover, when the solid acidic oil-in-water type emulsified seasoning after heating was eaten, it was smooth and very excellent in texture.
［実施例４］
実施例１において、配合原料を以下のように変更して酸性水中油型乳化調味料を得た後、得られた乳化物を９０℃のスチーマーで品温８０℃に達温するまで加熱処理した以外は、実施例１と同様にして本願発明の固形状酸性水中油型乳化調味料を得た。なお、固形状酸性水中油型乳化調味料の品温２５℃における硬さの測定値は９６０ｇであり、品温８０℃における硬さの測定値は品温２５℃における前記硬さの測定値に対し８８％であった。また、固形状酸性水中油型乳化調味料の卵白たん白含有量は４．８ｇであった。
[Example 4]
In Example 1, the compounding raw material was changed as follows to obtain an acidic oil-in-water emulsion seasoning, and then the obtained emulsion was heat-treated with a 90 ° C steamer until the product temperature reached 80 ° C. Except for this, a solid acidic oil-in-water emulsified seasoning of the present invention was obtained in the same manner as in Example 1. In addition, the measured value of the hardness at the product temperature of 25 ° C. of the solid acidic oil-in-water emulsion seasoning is 960 g, and the measured value of the hardness at the product temperature of 80 ° C. is the measured value of the hardness at the product temperature of 25 ° C. It was 88%. Moreover, the egg white protein content of the solid acidic oil-in-water emulsified seasoning was 4.8 g.
＜配合割合＞
（水相原料）液卵白（卵白たん白含有量１１％） １０％
醸造酢（酸度４％） ２０％
澱粉 １０％
液卵黄 ５％
食塩 ４％
乾燥卵白（卵白たん白含有量８７％） ４．３％
サイリウムシードガム ３％
清水 残余
（油相原料）植物油 ３０％
―――――――――――――――――――――――――――――――
合 計 １００％
<Combination ratio>
(Water phase raw material) Liquid egg white (egg white protein content 11%) 10%
Brewing vinegar (acidity 4%) 20%
10% starch
Liquid egg yolk 5%
Salt 4%
Dry egg white (87% egg white protein content) 4.3%
Psyllium seed gum 3%
Shimizu residue (oil phase raw material) vegetable oil 30%
―――――――――――――――――――――――――――――――
Total 100%
得られたダイス状の固形状酸性水中油型乳化調味料を天板に並べたパン生地の上に載せて、オーブントースターで２００℃、１０分間加熱した。加熱後の固形状酸性水中油型乳化調味料は、ダイス状の形状が保持され大変優れていた。また、加熱後の固形状酸性水中油型乳化調味料を喫食したところ、なめらかな食感であり大変優れていた。 The obtained dice-shaped solid acidic oil-in-water emulsified seasoning was placed on bread dough arranged on a top plate, and heated in an oven toaster at 200 ° C. for 10 minutes. The solid acidic oil-in-water emulsified seasoning after heating was very excellent because the dice shape was maintained. Moreover, when the solid acidic oil-in-water type emulsified seasoning after heating was eaten, it was smooth and very excellent in texture.
［比較例１］
実施例１において、乳化物を耐熱性パウチに充填した後に加熱処理を行わなかった以外は、実施例１と同様にして酸性水中油型乳化調味料を得た。得られた酸性水中油型乳化調味料は、固形化していなかった。
[Comparative Example 1]
In Example 1, an acidic oil-in-water emulsified seasoning was obtained in the same manner as in Example 1 except that the heat treatment was not performed after filling the emulsion in a heat-resistant pouch. The obtained acidic oil-in-water emulsion seasoning was not solidified.
［比較例２］
実施例１において、配合原料のサイリウムシードガムを含まないように変更して酸性水中油型乳化調味料を得た後、得られた乳化物を９０℃のスチーマーで品温８０℃に達温するまで加熱処理した以外は、実施例１と同様にして本願発明の固形状酸性水中油型乳化調味料を得た。
なお、得られた固形状酸性水中油型乳化調味料は、品温２５℃における硬さが２５０ｇ以上２０００ｇ以下であり、品温８０℃における硬さが品温２５℃における硬さに対し０．５以上０．９５以下であった。
[Comparative Example 2]
In Example 1, after changing so that the psyllium seed gum of a mixing | blending raw material is not included and obtaining an acidic oil-in-water type emulsified seasoning, the obtained emulsion is heated to 90 degreeC with a 90 degreeC steamer. A solid acidic oil-in-water emulsified seasoning of the present invention was obtained in the same manner as in Example 1 except that the heat treatment was carried out.
The obtained solid acidic oil-in-water emulsion seasoning has a hardness at a product temperature of 25 ° C. of 250 g or more and 2000 g or less, and a hardness at a product temperature of 80 ° C. is 0. 0 relative to the hardness at a product temperature of 25 ° C. It was 5 or more and 0.95 or less.
得られたダイス状の固形状酸性水中油型乳化調味料を天板に並べたパン生地の上に載せて、オーブントースターで２００℃、１０分間加熱した。加熱後の固形状酸性水中油型乳化調味料は、ダイス状の形状が保持され大変優れていた。しかし、加熱後の固形状酸性水中油型乳化調味料を喫食したところ、なめらかな食感に欠けていた。 The obtained dice-shaped solid acidic oil-in-water emulsified seasoning was placed on bread dough arranged on a top plate, and heated in an oven toaster at 200 ° C. for 10 minutes. The solid acidic oil-in-water emulsified seasoning after heating was very excellent because the dice shape was maintained. However, when the solid acidic oil-in-water emulsified seasoning after heating was eaten, the smooth texture was lacking.
［比較例３］
実施例１において、配合原料をサイリウムシードガムの代わりにキサンタンガムに変更して酸性水中油型乳化調味料を得た後、得られた乳化物を９０℃のスチーマーで品温８０℃に達温するまで加熱処理した以外は、実施例１と同様にして本願発明の固形状酸性水中油型乳化調味料を得た。
なお、得られた固形状酸性水中油型乳化調味料は、品温２５℃における硬さが２５０ｇ以上２０００ｇ以下であり、品温８０℃における硬さが品温２５℃における硬さに対し０．５以上０．９５以下であった。
[Comparative Example 3]
In Example 1, after changing the compounding raw material into xanthan gum instead of psyllium seed gum to obtain an acidic oil-in-water type emulsified seasoning, the obtained emulsion is heated to a product temperature of 80 ° C. with a 90 ° C. steamer. A solid acidic oil-in-water emulsified seasoning of the present invention was obtained in the same manner as in Example 1 except that the heat treatment was carried out.
The obtained solid acidic oil-in-water emulsion seasoning has a hardness at a product temperature of 25 ° C. of 250 g or more and 2000 g or less, and a hardness at a product temperature of 80 ° C. is 0. 0 relative to the hardness at a product temperature of 25 ° C. It was 5 or more and 0.95 or less.
得られたダイス状の固形状酸性水中油型乳化調味料を天板に並べたパン生地の上に載せて、オーブントースターで２００℃、１０分間加熱した。加熱後の固形状酸性水中油型乳化調味料は、ダイス状の形状が保持され大変優れていた。しかし、加熱後の固形状酸性水中油型乳化調味料を喫食したところ、なめらかな食感に欠けていた。 The obtained dice-shaped solid acidic oil-in-water emulsified seasoning was placed on bread dough arranged on a top plate, and heated in an oven toaster at 200 ° C. for 10 minutes. The solid acidic oil-in-water emulsified seasoning after heating was very excellent because the dice shape was maintained. However, when the solid acidic oil-in-water emulsified seasoning after heating was eaten, the smooth texture was lacking.
［比較例４］
実施例１において、配合原料をサイリウムシードガムの代わりに寒天に変更して酸性水中油型乳化調味料を得た後、得られた乳化物を９０℃のスチーマーで品温８０℃に達温するまで加熱処理した以外は、実施例１と同様にして本願発明の固形状酸性水中油型乳化調味料を得た。
なお、得られた固形状酸性水中油型乳化調味料は、品温２５℃における硬さが２５０ｇ以上２０００ｇ以下であり、品温８０℃における硬さが品温２５℃における硬さに対し０．５以上０．９５以下であった。
[Comparative Example 4]
In Example 1, the blended raw material was changed to agar instead of psyllium seed gum to obtain an acidic oil-in-water emulsified seasoning, and the obtained emulsion was heated to a product temperature of 80 ° C with a 90 ° C steamer. A solid acidic oil-in-water emulsified seasoning of the present invention was obtained in the same manner as in Example 1 except that the heat treatment was carried out.
The obtained solid acidic oil-in-water emulsion seasoning has a hardness at a product temperature of 25 ° C. of 250 g or more and 2000 g or less, and a hardness at a product temperature of 80 ° C. is 0. 0 relative to the hardness at a product temperature of 25 ° C. It was 5 or more and 0.95 or less.
得られたダイス状の固形状酸性水中油型乳化調味料を天板に並べたパン生地の上に載せて、オーブントースターで２００℃、１０分間加熱した。加熱後の固形状酸性水中油型乳化調味料は、ダイス状の形状が保持され大変優れていた。しかし、加熱後の固形状酸性水中油型乳化調味料を喫食したところ、なめらかな食感に欠けていた。 The obtained dice-shaped solid acidic oil-in-water emulsified seasoning was placed on bread dough arranged on a top plate, and heated in an oven toaster at 200 ° C. for 10 minutes. The solid acidic oil-in-water emulsified seasoning after heating was very excellent because the dice shape was maintained. However, when the solid acidic oil-in-water emulsified seasoning after heating was eaten, the smooth texture was lacking.
［試験例１］
実施例１において、酸性水中油型乳化上調味料の配合原料と配合割合を表１に記載のように変更した以外は実施例１と同様にして１１種類の固形状酸性水中油型乳化調味料を得た。得られた固形状酸性水中油型乳化調味料について、それぞれ品温２５℃における硬さの測定値及び当該品温２５℃における硬さの測定値に対する品温８０℃における硬さの測定値の割合を測定しそれぞれ以下基準で評価した。さらに得られた各固形状酸性水中油型乳化調味料について、実施例１と同様の方法で調理パンを調製し、下記評価基準で形状と食感のなめらかさを評価した。結果を表１に示す。
[Test Example 1]
In Example 1, 11 types of solid acidic oil-in-water emulsified seasonings were made in the same manner as in Example 1 except that the blending raw materials and blending ratios of acidic oil-in-water emulsified seasonings were changed as shown in Table 1. Got. About the obtained solid acidic oil-in-water type emulsified seasoning, the ratio of the measured value of hardness at a product temperature of 80 ° C. to the measured value of hardness at a product temperature of 25 ° C. and the measured value of hardness at the product temperature of 25 ° C. Were measured and evaluated according to the following criteria. Furthermore, about each obtained solid acidic oil-in-water type emulsion seasoning, the cooking pan was prepared by the same method as Example 1, and the smoothness of the shape and texture was evaluated on the following evaluation criteria. The results are shown in Table 1.
＜品温２５℃における硬さの測定値の評価基準＞
Ａ：２５０ｇ以上２０００ｇ以下
Ｂ：２５０ｇ未満
Ｃ：２０００ｇ超
<Evaluation criteria for hardness measurement at 25 ° C.>
A: 250 g or more and 2000 g or less B: Less than 250 g C: More than 2000 g
＜品温２５℃の硬さの測定値に対する品温８０℃の硬さの測定値の割合の評価基準＞
Ａ：５０％以上９５％以下
Ｂ：５０％未満
Ｃ：９５％超
<Evaluation Criteria of Ratio of Measured Value of Hardness at 80 ° C. to Measured Value of Hardness at 25 ° C.>
A: 50% or more and 95% or less B: Less than 50% C: More than 95%
＜形状の評価基準＞
◎：ダイス状の形状であり大変優れている。
○：一部形状が崩れているが略ダイス状であり優れている。
×：形状が崩れダイス状でない。
<Evaluation criteria for shape>
(Double-circle): It is a die-shaped shape and is very excellent.
○: The shape is partially broken, but it is substantially die-shaped and excellent.
X: The shape collapses and is not a die shape.
＜食感の評価基準＞
◎：なめらかな食感であり大変優れている。
○：ややなめらかな食感に欠けるが問題のない程度であり優れている。
×：なめらかな食感に欠けている。
<Evaluation criteria for texture>
A: Smooth texture and very excellent.
○: A slightly smooth texture is lacking, but there is no problem and it is excellent.
X: The smooth texture is lacking.
表１より、固形状酸性水中油型乳化調味料中のサイリムシードガムの含有量が０．５％以上５％以下である固形状酸性水中油型乳化調味料（Ｎｏ．１〜１１）は、ややなめらかな食感に欠けるが問題のない程度であり優れていることが理解される。
特に、固形状酸性水中油型乳化調味料中のサイリムシードガムの含有量が１％以上５％以下である固形状酸性水中油型乳化調味料（Ｎｏ．１〜９、１１）は、なめらかな食感であり大変優れていることが理解される。
From Table 1, the solid acidic oil-in-water emulsified seasoning (No. 1 to 11) in which the content of the silim seed gum in the solid acidic oil-in-water emulsified seasoning is 0.5% or more and 5% or less. It is understood that although it does not have a slightly smooth texture, it is satisfactory to the extent that there is no problem.
In particular, solid acidic oil-in-water emulsified seasonings (No. 1 to 9, 11) in which the content of silim seed gum in the solid acidic oil-in-water emulsified seasoning is 1% to 5% are smooth. It is understood that the texture is excellent and very good.
Claims (4)
品温８０℃における硬さが品温２５℃における硬さに対し０．５以上０．９５以下であり、
サイリウムシードガムと卵白たん白を含有し加熱処理されていることを特徴とする、
固形状酸性水中油型乳化調味料。
＜測定条件＞
固形状酸性乳化調味料を大きさ２ｍｍ以上３ｍｍ以下に切り、容積が直径４ｃｍ、深さ２ｃｍの円柱状の容器に満杯量充填した後、固形状酸性乳化調味料に対し、プランジャーを下降スピード１０ｍｍ／秒で２０ｍｍ進入させ荷重をかけたとき、最大の荷重となる点を算出し、「硬さ」とする。
・測定装置：テクスチャーアナライザー（Ｓｔａｂｌｅ Ｍｉｃｒｏ Ｓｙｓｔｅｍｓ社
製、Ｔｅｘｔｕｒｅ Ａｎａｌｙｚｅｒ ＴＡ．ＸＴ．ｐｌuｓ）
・治具：Ｐ／２０ ２０ｍｍ ＤＩＡ ＣＹＬＩＮＤＥＲ ＡＬＭＩＮＩＵＭ
・プランジャー：ＡＤ／１００（１００ｍｍ ＰｒｏｂｅＡｄａｐｔｏｒ）
・レンジ幅：０〜５ｋｇ
・プランジャーの下降スピード：１０ｍｍ／秒
・モード：Ｄｉｓｔａｎｃｅ
・試料への進入距離：２０ｍｍ
・測定温度：２５℃、８０℃ Hardness at an article temperature of 25 ° C. is 250 g or more and 2000 g or less,
The hardness at an article temperature of 80 ° C. is 0.5 to 0.95 with respect to the hardness at an article temperature of 25 ° C.,
It contains psyllium seed gum and egg white protein and is heat-treated,
Solid acidic oil-in-water emulsified seasoning.
<Measurement conditions>
Cut the solid acidic emulsified seasoning into 2 mm or more and 3 mm or less in size, fill it into a cylindrical container with a volume of 4 cm in diameter and 2 cm in depth, and then lower the plunger to the solid acidic emulsified seasoning. When a load is applied by 20 mm at 10 mm / second, the point that gives the maximum load is calculated and is defined as “hardness”.
・ Measuring device: Texture analyzer (Stable Micro Systems)
Manufactured by Texture Analyzer TA. XT. plus)
・ Jig: P / 20 20mm DIA CYLINDER ALMINIUM
-Plunger: AD / 100 (100 mm ProbeAdaptor)
・ Range: 0-5kg
-Plunger descent speed: 10 mm / sec
・ Mode: Distance
・ Entry distance to the sample: 20 mm
・ Measurement temperature: 25 ℃, 80 ℃
卵白たん白１００部に対し、サイリウムシードガムを５部以上１００部以下含有する、
固形状酸性水中油型乳化調味料。 In the solid acidic oil-in-water emulsified seasoning according to claim 1,
Containing 5 parts or more and 100 parts or less of psyllium seed gum with respect to 100 parts of egg white protein,
Solid acidic oil-in-water emulsified seasoning.
前記卵白たん白の含有量が固形状酸性水中油型乳化調味料に対して１％以上１０％以下含
有する、
固形状酸性水中油型乳化調味料。 In the solid acidic oil-in-water emulsified seasoning according to claim 1 or 2,
The egg white protein content is 1% or more and 10% or less with respect to the solid acidic oil-in-water emulsified seasoning,
Solid acidic oil-in-water emulsified seasoning.
澱粉をさらに含有する、
固形状酸性水中油型乳化調味料。 In the solid acidic oil-in-water emulsified seasoning according to any one of claims 1 to 3,
Further containing starch,
Solid acidic oil-in-water emulsified seasoning.
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