JP7589475B2 - Oil-in-water type emulsified seasoning and method for producing same - Google Patents
Oil-in-water type emulsified seasoning and method for producing same Download PDFInfo
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- JP7589475B2 JP7589475B2 JP2020158635A JP2020158635A JP7589475B2 JP 7589475 B2 JP7589475 B2 JP 7589475B2 JP 2020158635 A JP2020158635 A JP 2020158635A JP 2020158635 A JP2020158635 A JP 2020158635A JP 7589475 B2 JP7589475 B2 JP 7589475B2
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- Prior art keywords
- seasoning
- oil
- emulsion seasoning
- weight
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 229910000042 hydrogen bromide Inorganic materials 0.000 description 1
- IXCSERBJSXMMFS-UHFFFAOYSA-N hydrogen chloride Substances Cl.Cl IXCSERBJSXMMFS-UHFFFAOYSA-N 0.000 description 1
- 229910000041 hydrogen chloride Inorganic materials 0.000 description 1
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- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
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Landscapes
- Seasonings (AREA)
Description
本発明は、水中油型乳化調味料及びその製造方法に関する。詳細には、酸化臭の発生が抑制された水中油型乳化調味料及びその製造方法に関する。また、本発明は、水中油型乳化調味料の酸化臭抑制方法、及び水中油型乳化調味料の酸化臭抑制剤に関する。 The present invention relates to an oil-in-water emulsion seasoning and a method for producing the same. More specifically, the present invention relates to an oil-in-water emulsion seasoning in which the generation of oxidized odor is suppressed and a method for producing the same. The present invention also relates to a method for suppressing the oxidized odor of an oil-in-water emulsion seasoning, and an agent for suppressing the oxidized odor of an oil-in-water emulsion seasoning.
ドレッシング、マヨネーズ等の水中油型乳化調味料は、含有する油脂等の酸化進行を防いで、酸化臭の発生を抑えるため、従来より、酸素透過性の低い包材の開発や、製造中の溶存酸素濃度の制御、包材ヘッドスペースの窒素置換等の対策が進められてきた（非特許文献１、２）。しかし、これらの対策が行われて製造された水中油型乳化調味料であっても、製造後の保存中等に酸化が進行し、酸化臭が発生する場合がある。また、一般にドレッシング等は、一回使い切りでない製品として販売、提供されることが少なくなく、そのような製品は、製造中の酸素遮断を徹底しても、消費者等において一度開封されると、その後は酸素との接触を防ぐことはできず、酸化が進行して酸化臭が発生する場合がある。 In order to prevent the oxidation of the oils and fats contained in oil-in-water emulsion seasonings such as dressings and mayonnaise and suppress the generation of oxidized odors, measures such as the development of packaging materials with low oxygen permeability, control of the dissolved oxygen concentration during production, and nitrogen replacement of the head space of the packaging have been implemented (Non-Patent Documents 1 and 2). However, even in oil-in-water emulsion seasonings manufactured using these measures, oxidation may progress during storage after production, resulting in the generation of oxidized odors. In addition, dressings and the like are often sold and provided as products that are not for single use, and such products cannot be prevented from coming into contact with oxygen once opened by the consumer, etc., even if oxygen is thoroughly blocked during production, and oxidation may progress and generate oxidized odors.
一方、海外諸国においてマヨネーズの酸化防止剤として多用されているエチレンジアミン四酢酸カルシウム二ナトリウム等は、我が国の食品添加物の使用基準では缶詰又は瓶詰食品以外の食品への使用は認められておらず、ドレッシング等の水中油型乳化調味料に用いることのできる効果的な酸化防止方法が求められていた。 On the other hand, calcium disodium ethylenediaminetetraacetate and other antioxidants that are widely used in mayonnaise overseas are not permitted for use in foods other than canned or bottled foods under Japan's food additive standards, and there has been a demand for an effective antioxidant method that can be used in oil-in-water emulsified seasonings such as dressings.
また、従来、食品や飲料の酸化防止方法として、水相に親水性酸化防止剤を添加し、油相に親油性酸化防止剤を添加してなるＯ／Ｗ型乳化物を、飲料原料に混合すること（特許文献１）、非水溶性酸化防止剤、水溶性酸化防止剤及び乳化剤を含む劣化防止剤を、食品に含有させること（特許文献２）、ビタミンＣ及びα－リポ酸含有組成物を高度不飽和脂肪酸含有食品に添加すること（特許文献３）等が提案されている。しかし、ビタミンＣ並びにγ－オリザノール又はその塩を組み合わせることは、特許文献１～３のいずれにも記載されていない。 In addition, conventional methods proposed for preventing oxidation of foods and beverages include mixing an O/W emulsion, which is made by adding a hydrophilic antioxidant to the aqueous phase and a lipophilic antioxidant to the oil phase, with the beverage ingredients (Patent Document 1), including a deterioration inhibitor containing a water-insoluble antioxidant, a water-soluble antioxidant, and an emulsifier in a food (Patent Document 2), and adding a composition containing vitamin C and α-lipoic acid to a food containing highly unsaturated fatty acids (Patent Document 3). However, none of Patent Documents 1 to 3 describes the combination of vitamin C with γ-oryzanol or a salt thereof.
本発明は、上述の事情に鑑みてなされたものであり、その解決しようとする課題は、風味が損なわれることなく、酸化臭の発生が抑制された水中油型乳化調味料及びその製造方法を提供することにある。 The present invention was made in consideration of the above circumstances, and the problem to be solved is to provide an oil-in-water emulsion seasoning that does not impair flavor and suppresses the generation of oxidized odor, and a method for producing the same.
本発明者らは、上述の課題を解決するべく鋭意検討し、ビタミンＣ並びにγ－オリザノール又はその塩について、それぞれ単体で酸化臭抑制効果を奏し得るものの、当該効果が期待できる濃度域では、異風味（鉄臭、バニラ臭）が生じることを知見した。本発明者らは、更に検討を重ね、ビタミンＣ並びにγ－オリザノール又はその塩を所定量で組み合わせることで、水中油型乳化調味料の風味を異風味により損なうことなく、酸化臭の発生を抑制し得ることを見出した。本発明者らは、これらの知見に基づき、更に検討を重ねることによって、本発明を完成するに至った。
すなわち、本発明は以下の通りである。
The present inventors have conducted intensive research to solve the above-mentioned problems and have found that while vitamin C and γ-oryzanol or a salt thereof can each have an oxidative odor suppressing effect by themselves, at concentrations within which such an effect can be expected, off-flavors (iron odor, vanilla odor) are generated. The present inventors have conducted further research and found that by combining vitamin C and γ-oryzanol or a salt thereof in predetermined amounts, it is possible to suppress the generation of oxidative odor without impairing the flavor of an oil-in-water emulsion seasoning by causing an off-flavor. Based on these findings, the present inventors have conducted further research and have completed the present invention.
That is, the present invention is as follows.
［１］ビタミンＣ、並びにγ－オリザノール又はその塩を含有する水中油型乳化調味料であって、
ビタミンＣの含有量が、前記乳化調味料に対して０．００００１～０．０１重量％であり、かつ
γ－オリザノール又はその塩の含有量が、前記乳化調味料に対して０．００２～０．７重量％である、乳化調味料。
［２］前記乳化調味料における卵黄の含有量が、前記乳化調味料に対して２０重量％以下である、［１］記載の乳化調味料。
［３］前記乳化調味料が、日本農林規格に適合するマヨネーズ、又はマヨネーズタイプ調味料である、［１］又は［２］記載の乳化調味料。
［４］ビタミンＣ、並びにγ－オリザノール又はその塩を添加することを含み、
ビタミンＣの添加は、水中油型乳化調味料におけるビタミンＣの含有量が、当該乳化調味料に対して０．００００１～０．０１重量％となるように行われ、かつ、
γ－オリザノール又はその塩の添加は、水中油型乳化調味料におけるγ－オリザノール又はその塩の含有量が、当該乳化調味料に対して０．００２～０．７重量％となるように行われる、水中油型乳化調味料の製造方法。
［５］前記乳化調味料における卵黄の含有量が、前記乳化調味料に対して２０重量％以下である、［４］記載の製造方法。
［６］前記乳化調味料が、日本農林規格に適合するマヨネーズ、又はマヨネーズタイプ調味料である、［４］又は［５］記載の製造方法。
［７］ビタミンＣ、並びにγ－オリザノール又はその塩を水中油型乳化調味料に添加することを含み、
ビタミンＣの添加は、前記乳化調味料におけるビタミンＣの含有量が、前記乳化調味料に対して０．００００１～０．０１重量％となるように行われ、かつ、
γ－オリザノール又はその塩の添加は、前記乳化調味料におけるγ－オリザノール又はその塩の含有量が、前記乳化調味料に対して０．００２～０．７重量％となるように行われる、水中油型乳化調味料の酸化臭抑制方法。
［８］前記乳化調味料における卵黄の含有量が、前記乳化調味料に対して２０重量％以下である、［７］記載の酸化臭抑制方法。
［９］前記乳化調味料が、日本農林規格に適合するマヨネーズ、又はマヨネーズタイプ調味料である、［７］又は［８］記載の酸化臭抑制方法。
［１０］ビタミンＣと、γ－オリザノール又はその塩とが組み合わせられている、水中油型乳化調味料の酸化臭抑制剤であって、
前記乳化調味料におけるビタミンＣの含有量を、前記乳化調味料に対して０．００００１～０．０１重量％とし、かつ
前記乳化調味料におけるγ－オリザノール又はその塩の含有量を、前記乳化調味料に対して０．００２～０．７重量％とするために用いられる、剤。
［１１］前記乳化調味料における卵黄の含有量が、前記乳化調味料に対して２０重量％以下である、［１０］記載の剤。
［１２］前記乳化調味料が、日本農林規格に適合するマヨネーズ、又はマヨネーズタイプ調味料である、［１０］又は［１１］記載の剤。
[1] An oil-in-water type emulsion seasoning containing vitamin C and γ-oryzanol or a salt thereof,
An emulsion seasoning, comprising: a vitamin C content of 0.00001 to 0.01% by weight based on the weight of said emulsion seasoning; and a γ-oryzanol or a salt thereof content of 0.002 to 0.7% by weight based on the weight of said emulsion seasoning.
[2] The emulsion seasoning according to [1], wherein the content of egg yolk in the emulsion seasoning is 20% by weight or less relative to the weight of the emulsion seasoning.
[3] The emulsion seasoning according to [1] or [2], which is a mayonnaise or a mayonnaise-type seasoning that complies with the Japanese Agricultural Standards.
[4] A method comprising adding vitamin C and γ-oryzanol or a salt thereof,
Vitamin C is added so that the content of vitamin C in the oil-in-water emulsion seasoning is 0.00001 to 0.01% by weight of the emulsion seasoning, and
The method for producing an oil-in-water emulsion seasoning, wherein γ-oryzanol or a salt thereof is added so that the content of γ-oryzanol or a salt thereof in the oil-in-water emulsion seasoning is 0.002 to 0.7% by weight based on the weight of the emulsion seasoning.
[5] The manufacturing method according to [4], wherein the content of egg yolk in the emulsion seasoning is 20% by weight or less relative to the weight of the emulsion seasoning.
[6] The manufacturing method according to [4] or [5], wherein the emulsion seasoning is mayonnaise or a mayonnaise-type seasoning that complies with the Japanese Agricultural Standards.
[7] A method for producing an oil-in-water emulsion seasoning, comprising adding vitamin C and γ-oryzanol or a salt thereof to the oil-in-water emulsion seasoning,
Vitamin C is added so that the content of vitamin C in the emulsion seasoning is 0.00001 to 0.01% by weight based on the weight of the emulsion seasoning, and
The method for suppressing oxidized odor of an oil-in-water emulsion seasoning, wherein γ-oryzanol or a salt thereof is added so that the content of γ-oryzanol or a salt thereof in the emulsion seasoning is 0.002 to 0.7% by weight based on the weight of the emulsion seasoning.
[8] The method for suppressing an oxidative odor described in [7], wherein the content of egg yolk in the emulsion seasoning is 20% by weight or less relative to the weight of the emulsion seasoning.
[9] The method for suppressing an oxidative odor according to [7] or [8], wherein the emulsified seasoning is mayonnaise or a mayonnaise-type seasoning that complies with the Japanese Agricultural Standards.
[10] An oxidative odor inhibitor for an oil-in-water emulsion seasoning, comprising a combination of vitamin C and γ-oryzanol or a salt thereof,
The agent is used for adjusting the content of vitamin C in the emulsion seasoning to 0.00001 to 0.01% by weight relative to the weight of the emulsion seasoning, and for adjusting the content of γ-oryzanol or a salt thereof in the emulsion seasoning to 0.002 to 0.7% by weight relative to the weight of the emulsion seasoning.
[11] The agent according to [10], wherein the content of egg yolk in the emulsion seasoning is 20% by weight or less relative to the weight of the emulsion seasoning.
[12] The agent according to [10] or [11], wherein the emulsion seasoning is mayonnaise or a mayonnaise-type seasoning that complies with the Japanese Agricultural Standards.
本発明によれば、風味が損なわれることなく、酸化臭の発生が抑制された水中油型乳化調味料及びその製造方法を提供できる。
また、本発明によれば、水中油型乳化調味料の風味を損なうことなく、酸化臭の発生を抑制し得る、水中油型乳化調味料の酸化臭抑制方法、及び水中油型乳化調味料の酸化臭抑制剤も提供できる。
According to the present invention, it is possible to provide an oil-in-water emulsion seasoning in which the generation of oxidized odor is suppressed without impairing the flavor, and a method for producing the same.
The present invention also provides a method for suppressing the oxidative odor of an oil-in-water emulsion seasoning, and an agent for suppressing the oxidative odor of an oil-in-water emulsion seasoning, which can suppress the generation of oxidative odor without impairing the flavor of the oil-in-water emulsion seasoning.
本発明の水中油型乳化調味料（以下、「本発明の乳化調味料」とも称する）は、ビタミンＣ、並びにγ－オリザノール又はその塩を含有することを特徴の一つとする。 One of the characteristics of the oil-in-water emulsion seasoning of the present invention (hereinafter also referred to as "emulsion seasoning of the present invention") is that it contains vitamin C and γ-oryzanol or a salt thereof.
本発明において「乳化調味料」とは、乳化構造を有する調味料を意味し、「水中油型乳化調味料」とは、水相を外相（連続相）とし、油相を内相（分散相）とする水中油型の乳化構造（水相中に油滴粒子が均一分散した乳化構造）を有する調味料を意味する。また、乳化調味料等における「調味料」とは、食品に対して、調味（味つけ）の目的で使用される食品をいう。ここでいう「食品」とは、経口的に摂取され得るものを広く包含する概念であり、特に断りのない限り、いわゆる食べ物の他、飲料、食品添加物等も包含される。本発明の乳化調味料は、例えば、日本農林規格（ＪＡＳ規格）で定義される半固体状ドレッシング（例、マヨネーズ、サラダクリーミードレッシング、マヨネーズタイプ調味料等）、乳化液状ドレッシング等のドレッシング等として提供され得るが、これらに制限されず、ドレッシングのＪＡＳ規格に適合しないドレッシング（例、ドレッシングタイプ調味料、サラダ用調味料等のドレッシング類）、ソース、たれ等であってもよい。 In the present invention, "emulsified seasoning" refers to a seasoning that has an emulsion structure, and "oil-in-water emulsion seasoning" refers to a seasoning that has an oil-in-water emulsion structure (an emulsion structure in which oil droplet particles are uniformly dispersed in the aqueous phase) with an aqueous phase as the outer phase (continuous phase) and an oil phase as the inner phase (dispersed phase). Furthermore, "seasoning" in emulsion seasonings refers to food that is used for the purpose of seasoning (flavoring) food. The term "food" here is a concept that broadly includes anything that can be ingested orally, and unless otherwise specified, includes not only so-called food, but also beverages, food additives, etc. The emulsified seasoning of the present invention can be provided as, for example, semi-solid dressings (e.g., mayonnaise, creamy salad dressing, mayonnaise-type seasonings, etc.) and emulsified liquid dressings defined by the Japanese Agricultural Standards (JAS standards), but is not limited to these, and may also be dressings that do not comply with the JAS standards for dressings (e.g., dressings such as dressing-type seasonings and salad seasonings), sauces, and sauces.
本発明において「ビタミンＣ」とは、遊離のＬ－アスコルビン酸、食品として許容され得るＬ－アスコルビン酸の塩及び食品として許容され得るＬ－アスコルビン酸のエステルの総称であり、具体例としては、遊離のＬ－アスコルビン酸、Ｌ－アスコルビン酸カルシウム、Ｌ－アスコルビン酸ナトリウム、Ｌ－アスコルビン酸カリウム、Ｌ－アスコルビン酸ステアリン酸エステル、Ｌ－アスコルビン酸パルミチン酸エステル等が挙げられる。これらは単独で用いても二種以上を併用してもよい。本発明において用いられるビタミンＣは、水溶性のものが好ましい。 In the present invention, "vitamin C" is a general term for free L-ascorbic acid, food-acceptable salts of L-ascorbic acid, and food-acceptable esters of L-ascorbic acid. Specific examples include free L-ascorbic acid, calcium L-ascorbate, sodium L-ascorbate, potassium L-ascorbate, L-ascorbyl stearate, and L-ascorbyl palmitate. These may be used alone or in combination of two or more. The vitamin C used in the present invention is preferably water-soluble.
本発明において用いられるビタミンＣは特に制限されないが、例えば、ビタミンＣを含有する素材からビタミンＣを単離せずに、当該素材をそのまま用いてよい。ビタミンＣを含有する素材は特に制限されないが、例えば、レモン果汁等のかんきつ類の果汁等が挙げられる。あるいは、本発明において用いられるビタミンＣは、ビタミンＣを含有する素材（例、かんきつ類の果汁等）から、自体公知の方法又はそれに準ずる方法によって、抽出、精製されたものであってもよい。また、本発明において用いられるビタミンＣは、自体公知の方法（例えば、化学合成法、発酵法等）又はこれに準ずる方法によって製造したものであってもよく、市販品を用いてもよい。 The vitamin C used in the present invention is not particularly limited, and for example, the vitamin C-containing material may be used as is without isolating the vitamin C from the material. The vitamin C-containing material is not particularly limited, and examples thereof include citrus juice such as lemon juice. Alternatively, the vitamin C used in the present invention may be extracted and purified from a vitamin C-containing material (e.g., citrus juice) by a method known per se or a method equivalent thereto. The vitamin C used in the present invention may be produced by a method known per se (e.g., chemical synthesis, fermentation, etc.) or a method equivalent thereto, or a commercially available product may be used.
本発明において「γ－オリザノール」とは、米油、米糠油及び米胚芽油に豊富に含まれる物質であり、各種トリテルペンアルコール（例、シクロアルテノール、２４－メチレンシクロアルタノール、シクロブラノール等）のフェルラ酸エステル及び各種ステロール（例、β－シトステロール、カンペステロール、スチグマステロール等）のフェルラ酸エステルの総称である（ＣＡＳ登録番号：１１０４２－６４－１）。γ－オリザノールを構成し得る成分としては、例えば、シクロアルテノールフェルラ酸エステル、２４－メチレンシクロアルタノールフェルラ酸エステル、シクロブラノールフェルラ酸エステル、β－シトステロールフェルラ酸エステル、カンペステロールフェルラ酸エステル、スチグマステロールフェルラ酸エステル等が挙げられる。γ－オリザノールは、これらの成分を複数含むものが一般的であるが、本発明において用いられるγ－オリザノールは、これらの成分の一種のみを含むものであってよく、これらの成分の二種以上を含むものであってもよい。 In the present invention, "γ-oryzanol" is a substance that is abundantly contained in rice oil, rice bran oil, and rice germ oil, and is a general term for ferulic acid esters of various triterpene alcohols (e.g., cycloartenol, 24-methylenecycloartanol, cycloburanol, etc.) and ferulic acid esters of various sterols (e.g., β-sitosterol, campesterol, stigmasterol, etc.) (CAS registration number: 11042-64-1). Examples of components that can constitute γ-oryzanol include cycloartenol ferulic acid ester, 24-methylenecycloartanol ferulic acid ester, cycloburanol ferulic acid ester, β-sitosterol ferulic acid ester, campesterol ferulic acid ester, stigmasterol ferulic acid ester, etc. γ-oryzanol generally contains multiple of these components, but the γ-oryzanol used in the present invention may contain only one of these components, or may contain two or more of these components.
本発明においてγ－オリザノールの塩は、食品として許容され得るものであれば特に制限されないが、例えば、無機酸（例、塩化水素、臭化水素、リン酸、硫酸等）との塩；有機酸（例、酢酸、クエン酸、安息香酸、マレイン酸、フマル酸、酒石酸、コハク酸、シュウ酸、リンゴ酸等）との塩；無機塩基（例、ナトリウム、カリウム、カルシウム、マグネシウム、アンモニア等）との塩；有機塩基（例、メチルアミン、エチルアミン、エタノールアミン等）との塩等が挙げられる。 In the present invention, the salt of γ-oryzanol is not particularly limited as long as it is acceptable for use as a food, and examples thereof include salts with inorganic acids (e.g., hydrogen chloride, hydrogen bromide, phosphoric acid, sulfuric acid, etc.); salts with organic acids (e.g., acetic acid, citric acid, benzoic acid, maleic acid, fumaric acid, tartaric acid, succinic acid, oxalic acid, malic acid, etc.); salts with inorganic bases (e.g., sodium, potassium, calcium, magnesium, ammonia, etc.); and salts with organic bases (e.g., methylamine, ethylamine, ethanolamine, etc.).
本発明において用いられるγ－オリザノール又はその塩は特に制限されないが、例えば、γ－オリザノール又はその塩を含有する素材からγ－オリザノール又はその塩を単離せずに、当該素材をそのまま用いてよい。γ－オリザノール又はその塩を含有する素材は特に制限されないが、例えば、米油、米糠油、米胚芽油等の食用植物油脂等が挙げられる。あるいは、本発明において用いられるγ－オリザノール又はその塩は、γ－オリザノール又はその塩を含有する素材（例、食用植物油脂等）から、自体公知の方法（例えば、ｐＨ調整法、吸着による方法等）又はそれに準ずる方法で、抽出、精製されたものであってもよい。また、本発明において用いられるγ－オリザノール又はその塩は、自体公知の方法（例えば、化学合成法等）又はこれに準ずる方法によって製造したものであってもよく、市販品を用いてもよい。 The γ-oryzanol or a salt thereof used in the present invention is not particularly limited, and for example, the material containing γ-oryzanol or a salt thereof may be used as it is without isolating γ-oryzanol or a salt thereof. The material containing γ-oryzanol or a salt thereof is not particularly limited, and examples thereof include edible vegetable oils and fats such as rice oil, rice bran oil, and rice germ oil. Alternatively, the γ-oryzanol or a salt thereof used in the present invention may be extracted and purified from a material containing γ-oryzanol or a salt thereof (e.g., edible vegetable oils and fats) by a method known per se (e.g., pH adjustment method, adsorption method, etc.) or a method equivalent thereto. The γ-oryzanol or a salt thereof used in the present invention may be produced by a method known per se (e.g., chemical synthesis method, etc.) or a method equivalent thereto, or a commercially available product may be used.
本発明の乳化調味料におけるビタミンＣの含有量は、本発明の乳化調味料に対して、好ましくは０．００００１重量％以上であり、より好ましくは０．００００５重量％以上であり、特に好ましくは０．０００１重量％以上である。また、本発明の乳化調味料におけるビタミンＣの含有量は、本発明の乳化調味料に対して、好ましくは０．０１重量％以下であり、より好ましくは０．００８重量％以下であり、更に好ましくは、０．００５重量％以下であり、特に好ましくは０．００３重量％以下である。本発明の乳化調味料におけるビタミンＣの含有量が、上述の範囲内であることにより、異風味の発生を抑えて、効果的に酸化臭の発生を抑制できる。
本発明において、食品として許容され得るＬ－アスコルビン酸の塩、食品として許容され得るＬ－アスコルビン酸のエステルが、ビタミンＣとして用いられる場合、その量には、遊離のＬ－アスコルビン酸に換算したものが用いられる。
The content of vitamin C in the emulsion seasoning of the present invention is preferably 0.00001% by weight or more, more preferably 0.00005% by weight or more, and particularly preferably 0.0001% by weight or more, based on the emulsion seasoning of the present invention. The content of vitamin C in the emulsion seasoning of the present invention is preferably 0.01% by weight or less, more preferably 0.008% by weight or less, even more preferably 0.005% by weight or less, and particularly preferably 0.003% by weight or less, based on the emulsion seasoning of the present invention. By having the vitamin C content in the emulsion seasoning of the present invention within the above-mentioned range, the generation of off-flavors can be suppressed, and the generation of oxidized odors can be effectively suppressed.
In the present invention, when a salt of L-ascorbic acid acceptable as a food or an ester of L-ascorbic acid acceptable as a food is used as vitamin C, the amount is calculated as free L-ascorbic acid.
本発明の乳化調味料の原材料には、ビタミンＣを含有するもの（例、レモン果汁等のかんきつ類の果汁等）が用いられ得る。そのような原材料を本発明の乳化調味料が含有する場合、当該原材料に由来するビタミンＣの量も、本発明の乳化調味料におけるビタミンＣの含有量に算入される。
本発明において、乳化調味料の原材料（例、かんきつ類の果汁等）に含まれるビタミンＣの量は、高速液体クロマトグラフィーにより測定される。
The raw materials for the emulsion seasoning of the present invention may contain vitamin C (e.g., citrus juice such as lemon juice, etc.). When the emulsion seasoning of the present invention contains such raw materials, the amount of vitamin C derived from the raw materials is also included in the vitamin C content of the emulsion seasoning of the present invention.
In the present invention, the amount of vitamin C contained in the raw material of the emulsion seasoning (e.g., citrus juice, etc.) is measured by high performance liquid chromatography.
本発明の乳化調味料におけるγ－オリザノール又はその塩の含有量は、本発明の乳化調味料に対して、好ましくは０．００２重量％以上であり、より好ましくは０．００４重量％以上であり、更に好ましくは０．０２重量％以上であり、特に好ましくは０．２重量％以上である。また、本発明の乳化調味料におけるγ－オリザノール又はその塩の含有量は、本発明の乳化調味料に対して、好ましくは０．７重量％以下であり、より好ましくは０．６重量％以下であり、特に好ましくは０．５重量％以下である。本発明の乳化調味料におけるγ－オリザノール又はその塩の含有量が、上述の範囲内であることにより、異風味の発生を抑えて、効果的に酸化臭の発生を抑制できる。
本発明において、γ－オリザノールの塩が用いられる場合、その量には、遊離体に換算したものが用いられる。
The content of γ-oryzanol or a salt thereof in the emulsion seasoning of the present invention is preferably 0.002 wt % or more, more preferably 0.004 wt % or more, even more preferably 0.02 wt % or more, and particularly preferably 0.2 wt % or more, based on the emulsion seasoning of the present invention. Furthermore, the content of γ-oryzanol or a salt thereof in the emulsion seasoning of the present invention is preferably 0.7 wt % or less, more preferably 0.6 wt % or less, and particularly preferably 0.5 wt % or less, based on the emulsion seasoning of the present invention. When the content of γ-oryzanol or a salt thereof in the emulsion seasoning of the present invention is within the above-mentioned range, the generation of an off-flavor can be suppressed and the generation of an oxidized odor can be effectively suppressed.
In the present invention, when a salt of γ-oryzanol is used, the amount is calculated as the free form.
本発明の乳化調味料の原材料には、γ－オリザノール又はその塩を含有するもの（例、米油、米糠油、米胚芽油等の食用植物油脂等）が用いられ得る。そのような原材料を本発明の乳化調味料が含有する場合、当該原材料に由来するγ－オリザノール又はその塩の量も、本発明の乳化調味料におけるγ－オリザノール又はその塩の含有量に算入される。
本発明において、乳化調味料の原材料（例、米油、米糠油、米胚芽油等の食用植物油脂等）に含まれるγ－オリザノール又はその塩の量は、高速液体クロマトグラフィーにより測定される。
The raw materials for the emulsion seasoning of the present invention may contain γ-oryzanol or a salt thereof (e.g., edible vegetable oils and fats such as rice oil, rice bran oil, rice germ oil, etc.). When the emulsion seasoning of the present invention contains such raw materials, the amount of γ-oryzanol or a salt thereof derived from the raw materials is included in the content of γ-oryzanol or a salt thereof in the emulsion seasoning of the present invention.
In the present invention, the amount of γ-oryzanol or a salt thereof contained in the raw material of the emulsion seasoning (eg, edible vegetable oils and fats such as rice oil, rice bran oil, rice germ oil, etc.) is measured by high performance liquid chromatography.
本発明の乳化調味料は、ビタミンＣを水相に含有することが好ましい。また本発明の乳化調味料は、γ－オリザノール又はその塩を油相に含有することが好ましい。 The emulsion seasoning of the present invention preferably contains vitamin C in the aqueous phase. The emulsion seasoning of the present invention preferably contains γ-oryzanol or a salt thereof in the oil phase.
本発明の乳化調味料におけるビタミンＣの含有量とγ－オリザノール又はその塩の含有量との重量比（ビタミンＣの含有量：γ－オリザノール又はその塩の含有量）は、異風味の発生を抑えて、効果的に酸化臭の発生を抑制できることから、好ましくは１：１～５０００であり、より好ましくは１：１０～３５００であり、特に好ましくは１：２０～３０００である。 The weight ratio of the vitamin C content to the γ-oryzanol or a salt thereof content in the emulsion seasoning of the present invention (vitamin C content: γ-oryzanol or a salt thereof content) is preferably 1:1 to 5000, more preferably 1:10 to 3500, and particularly preferably 1:20 to 3000, since this can suppress the generation of off-flavors and effectively suppress the generation of oxidized odors.
本発明の乳化調味料は、卵黄を含有するものであってよいが、本発明の乳化調味料における卵黄の含有量は生換算で、本発明の乳化調味料に対して、好ましくは２０重量％以下であり、より好ましくは１５重量％以下であり、特に好ましくは１０重量％以下であり、最も好ましくは７重量％以下である。いかなる理論に拘泥するものでもないが、本発明の乳化調味料が卵黄を含有する場合、当該卵黄に由来する鉄イオンがビタミンＣによって還元され得、このことが異風味（鉄臭）の発生の一因と推測される。本発明の乳化調味料における卵黄の含有量が、上述の所定の量であることにより、異風味（鉄臭）の発生を特に効果的に抑え得る。本発明の乳化調味料が卵黄を含有する場合、十分な乳化作用を得る観点から、本発明の乳化調味料における卵黄の含有量は生換算で、本発明の乳化調味料に対して、好ましくは１重量％以上であり、より好ましくは３重量％以上である。
本発明において、卵黄の「生換算」の含有量は、当該含有量を算出するための卵黄の重量として、卵黄の水分含量を４８．２重量％としたときの当該卵黄の総重量を用いることにより算出される。
The emulsion seasoning of the present invention may contain egg yolk, but the content of egg yolk in the emulsion seasoning of the present invention is preferably 20% by weight or less, more preferably 15% by weight or less, particularly preferably 10% by weight or less, and most preferably 7% by weight or less, based on the emulsion seasoning of the present invention, in terms of raw material. Without being bound by any theory, it is presumed that when the emulsion seasoning of the present invention contains egg yolk, the iron ions derived from the egg yolk can be reduced by vitamin C, which is one of the causes of the generation of an off-flavor (iron odor). By having the content of egg yolk in the emulsion seasoning of the present invention be the above-mentioned predetermined amount, the generation of an off-flavor (iron odor) can be particularly effectively suppressed. When the emulsion seasoning of the present invention contains egg yolk, from the viewpoint of obtaining a sufficient emulsifying effect, the content of egg yolk in the emulsion seasoning of the present invention is preferably 1% by weight or more, more preferably 3% by weight or more, based on the emulsion seasoning of the present invention, in terms of raw material.
In the present invention, the egg yolk content "on a fresh basis" is calculated by using the total weight of the egg yolk when the water content of the egg yolk is set to 48.2% by weight as the weight of the egg yolk for calculating the content.
本発明において用いられる卵黄は、食品に一般的に用いられ得るものであれば特に制限されず、例えば、家禽類の殻付卵（例、鶏卵等）を割卵して卵殻を取り除いた卵内容物（全卵）から、卵白を分離して得られる生卵黄、当該生卵黄に自体公知の加工処理（例、殺菌処理、冷凍処理、濾過処理、乾燥処理、酵素処理、脱糖処理、脱コレステロール処理、加糖処理、加塩処理等）又はそれに準ずる処理を施して得られる加工卵黄等が挙げられる。また、卵黄として、卵白を分離していない全卵や、全卵に上述の自体公知の加工処理又はそれに準ずる処理を施して得られる加工全卵等を用いてもよい。本発明の乳化調味料が、全卵、加工全卵等を含有する場合、その卵黄部分の量を、本発明の乳化調味料における卵黄の含有量に算入する。 The egg yolk used in the present invention is not particularly limited as long as it can be generally used in foods, and examples thereof include raw egg yolk obtained by separating the egg white from the egg contents (whole egg) obtained by cracking a shelled poultry egg (e.g., chicken egg, etc.) and removing the egg shell, and processed egg yolk obtained by subjecting the raw egg yolk to a processing treatment known per se (e.g., sterilization, freezing, filtration, drying, enzyme treatment, desugaring, decholesterolization, sugaring, salting, etc.) or a processing treatment equivalent thereto. In addition, as the egg yolk, whole eggs from which the egg white has not been separated, and processed whole eggs obtained by subjecting whole eggs to the above-mentioned processing treatments known per se or a processing treatment equivalent thereto may also be used. When the emulsion seasoning of the present invention contains whole eggs, processed whole eggs, etc., the amount of the egg yolk portion is included in the content of egg yolk in the emulsion seasoning of the present invention.
本発明の乳化調味料が卵黄を含有する場合、本発明の乳化調味料におけるビタミンＣの含有量と卵黄の含有量（生換算）との重量比（ビタミンＣの含有量：卵黄の含有量）は、異風味（鉄臭）の発生を効果的に抑え得ることから、好ましくは１：１００～５０００００であり、より好ましくは１：１０００～３５００００であり、特に好ましくは１：２０００～３０００００である。 When the emulsion seasoning of the present invention contains egg yolk, the weight ratio of the vitamin C content to the egg yolk content (in fresh equivalent) in the emulsion seasoning of the present invention (vitamin C content: egg yolk content) is preferably 1:100-500,000, more preferably 1:1,000-350,000, and particularly preferably 1:2,000-300,000, since this can effectively suppress the generation of an off-flavor (iron odor).
本発明の乳化調味料において、油相を構成する成分（以下、「油相成分」とも称する）は、食品に添加可能な親油性の物質であれば特に制限されず、例えば、食用油脂、親油性のある着香料、香味油等が挙げられる。 In the emulsion seasoning of the present invention, the components constituting the oil phase (hereinafter also referred to as "oil phase components") are not particularly limited as long as they are lipophilic substances that can be added to foods, and examples of such substances include edible oils and fats, lipophilic flavorings, flavor oils, etc.
食用油脂としては、例えば、キャノーラ油、菜種油、コーン油、大豆油、ごま油、米油、米糠油、米胚芽油、べに花油、ヤシ油、パーム油、パーム核油、ひまわり油、えごま油、アマニ油、オリーブ油、グレープシード油等の食用植物油脂；牛脂、豚脂、鶏脂、羊脂、鯨油等の食用動物油脂等が挙げられるが、好ましくは食用植物油脂である。また、上述の食用油脂をエステル交換したエステル交換油、上述の食用油脂に水素添加した硬化油等も用いることができる。食用油脂は精製されたもの（例、サラダ油等）であってよい。これらの食用油脂は、単独で用いても二種以上を併用してもよい。 Examples of edible oils and fats include edible vegetable oils and fats such as canola oil, rapeseed oil, corn oil, soybean oil, sesame oil, rice oil, rice bran oil, rice germ oil, safflower oil, coconut oil, palm oil, palm kernel oil, sunflower oil, perilla oil, linseed oil, olive oil, and grape seed oil; and edible animal oils and fats such as beef tallow, lard, chicken fat, mutton tallow, and whale oil, with edible vegetable oils and fats being preferred. In addition, transesterified oils obtained by transesterifying the above-mentioned edible oils and fats, and hardened oils obtained by hydrogenating the above-mentioned edible oils and fats can also be used. The edible oils and fats may be refined (e.g., salad oil, etc.). These edible oils and fats may be used alone or in combination of two or more.
本発明の乳化調味料において、水相を構成する成分（以下、「水相成分」とも称する）は、乳化調味料の種類等に応じて適宜決定すればよく、特に制限されないが、例えば、水、食酢、かんきつ類の果汁、食塩、砂糖類、醤油、味噌、卵白、調味料、酸味料、乳化剤、増粘剤、澱粉、香料、着色料、香辛料、香辛料抽出物等が挙げられる。 In the emulsion seasoning of the present invention, the components constituting the aqueous phase (hereinafter also referred to as "aqueous phase components") may be appropriately determined depending on the type of emulsion seasoning, etc., and are not particularly limited, but examples include water, vinegar, citrus juice, salt, sugars, soy sauce, miso, egg white, seasonings, acidulants, emulsifiers, thickeners, starch, flavors, colorants, spices, spice extracts, etc.
水としては、例えば、蒸留水、イオン交換水等の精製水、水道水等が挙げられるが、これらに制限されず、食品製造用水として適合するものを用い得る。 Examples of water include purified water such as distilled water and ion-exchanged water, tap water, etc., but are not limited to these, and any water suitable for food manufacturing can be used.
食酢としては、醸造酢を用いてもよいし、合成酢を用いてもよい。醸造酢としては、例えば、米酢（純米酢、玄米酢等）、米黒酢、麦芽酢、ハトムギ酢等の穀物酢等、ぶどう酢、りんご酢、柿酢等の果実酢が用いられる。また、合成酢としては、例えば、蒸留酢、濃縮酢等が挙げられる。これらの食酢は、単独で用いても二種以上を併用してもよい。 As the vinegar, brewed vinegar or synthetic vinegar may be used. As the brewed vinegar, for example, rice vinegar (pure rice vinegar, brown rice vinegar, etc.), rice black vinegar, malt vinegar, grain vinegar such as pearl barley vinegar, fruit vinegar such as grape vinegar, apple vinegar, persimmon vinegar, etc. may be used. As the synthetic vinegar, for example, distilled vinegar, concentrated vinegar, etc. may be used. These vinegars may be used alone or in combination of two or more kinds.
かんきつ類の果汁としては、例えば、レモン果汁、ユズ果汁、ベニユ果汁、ハナユ果汁、無核ユズ果汁、ユコウ果汁、スダチ果汁、カボス果汁、ダイダイ果汁、ライム果汁、シークワーサー果汁等が挙げられる。これらのかんきつ類の果汁は、単独で用いても二種以上を併用してもよい。 Examples of citrus juices include lemon juice, yuzu juice, beniyu juice, hanayu juice, seedless yuzu juice, yuko juice, sudachi juice, kabosu juice, daidai juice, lime juice, and shekwasha juice. These citrus juices may be used alone or in combination of two or more.
砂糖類としては、例えば、砂糖（上白糖、グラニュー糖）、ぶどう糖、果糖、ぶどう糖果糖液糖、果糖ぶどう糖液糖、高果糖液糖、砂糖混合ぶどう糖果糖液糖、砂糖混合果糖ぶどう糖液糖、砂糖混合高果糖液糖、水あめ等が挙げられる。これらの砂糖類は、単独で用いても二種以上を併用してもよい。 Examples of sugars include sugar (white sugar, granulated sugar), glucose, fructose, glucose-fructose syrup, fructose-glucose syrup, high fructose syrup, sugar-mixed glucose-fructose syrup, sugar-mixed fructose-glucose syrup, sugar-mixed high fructose syrup, and starch syrup. These sugars may be used alone or in combination of two or more.
調味料としては、例えば、グルタミン酸ナトリウム等のアミノ酸系調味料；イノシン酸ナトリウム、グアニル酸ナトリウム等の核酸系調味料；たんぱく加水分解物等が挙げられる。これらの調味料は、単独で用いても二種以上を併用してもよい。 Examples of seasonings include amino acid seasonings such as monosodium glutamate; nucleic acid seasonings such as sodium inosinate and sodium guanylate; protein hydrolysates, etc. These seasonings may be used alone or in combination of two or more.
本発明の乳化調味料を構成する水相の量は特に制限されないが、本発明の乳化調味料に対して、好ましくは１０～５０重量％であり、より好ましくは１５～３５重量％であり、特に好ましくは２０～３０重量％である。 The amount of the aqueous phase constituting the emulsion seasoning of the present invention is not particularly limited, but is preferably 10 to 50% by weight, more preferably 15 to 35% by weight, and particularly preferably 20 to 30% by weight, based on the weight of the emulsion seasoning of the present invention.
本発明の乳化調味料を構成する油相の量は特に制限されないが、本発明の乳化調味料に対して、好ましくは５０～９０重量％であり、より好ましくは６５～８５重量％であり、特に好ましくは７０～８０重量％である。 The amount of the oil phase constituting the emulsion seasoning of the present invention is not particularly limited, but is preferably 50 to 90% by weight, more preferably 65 to 85% by weight, and particularly preferably 70 to 80% by weight, based on the emulsion seasoning of the present invention.
本発明の乳化調味料のｐＨは、通常３以上であり、好ましくは、３．５以上であり、より好ましくは、３．８以上である。本発明の乳化調味料のｐＨは、通常５以下である。 The pH of the emulsion seasoning of the present invention is usually 3 or more, preferably 3.5 or more, and more preferably 3.8 or more. The pH of the emulsion seasoning of the present invention is usually 5 or less.
一態様として、本発明の乳化調味料は、日本農林規格（ＪＡＳ規格）に適合するマヨネーズであってよい。本発明は、上述する通り、かんきつ類の果汁（例、レモン果汁等）等のビタミンＣを含有する素材を、そのまま用いてよく、また、食用植物油脂（例、米油、米糠油、米胚芽油等）等のγ－オリザノール又はその塩を含有する素材を、そのまま用いてよい。ＪＡＳ規格に適合するマヨネーズは、使用できる原材料が限定されるが、かんきつ類の果汁及び食用植物油脂は、いずれもＪＡＳ規格に適合するマヨネーズの原材料として使用できる。したがって、ビタミンＣとして、例えば、かんきつ類の果汁（例、レモン果汁等）等を、γ－オリザノール又はその塩として、例えば、食用植物油脂（例、米油、米糠油、米胚芽油等）等をそれぞれ使用し、ＪＡＳ規格のマヨネーズの規格に従って製造することにより、本発明の乳化調味料は、ＪＡＳ規格に適合するマヨネーズとして提供され得る。 In one embodiment, the emulsion seasoning of the present invention may be mayonnaise that complies with the Japanese Agricultural Standards (JAS). As described above, the present invention may use, as is, a vitamin C-containing material such as citrus juice (e.g., lemon juice, etc.), or may use, as is, a material that contains γ-oryzanol or a salt thereof, such as edible vegetable oil (e.g., rice oil, rice bran oil, rice germ oil, etc.). Mayonnaise that complies with the JAS standards is limited in the raw materials that can be used, but both citrus juice and edible vegetable oil can be used as raw materials for mayonnaise that complies with the JAS standards. Therefore, by using, for example, citrus juice (e.g., lemon juice, etc.) as vitamin C and, for example, edible vegetable oil (e.g., rice oil, rice bran oil, rice germ oil, etc.) as γ-oryzanol or a salt thereof and producing according to the JAS standard for mayonnaise, the emulsion seasoning of the present invention can be provided as mayonnaise that complies with the JAS standard.
他の一態様として、本発明の乳化調味料は、日本農林規格（ＪＡＳ規格）のマヨネーズの規格に適合しない調味料であってよい。ＪＡＳ規格のマヨネーズの規格に適合しない調味料は特に制限されないが、例えば、マヨネーズタイプ調味料等が挙げられる。本発明において「マヨネーズタイプ調味料」とは、ＪＡＳ規格に適合するマヨネーズと同様又は類似の食味、食感、性状を有するが、成分組成（例、原材料、油脂含有率等）は、ＪＡＳ規格のマヨネーズの規格に適合していない調味料（例、サラダクリーミードレッシング、半固体状ドレッシング等のドレッシング等）をいう。ＪＡＳ規格のマヨネーズの規格に適合しない調味料として提供される本発明の乳化調味料は、ビタミンＣ並びにγ－オリザノール又はその塩として、これらを含有する素材の他、単離されたビタミンＣ並びにγ－オリザノール又はその塩、ビタミンＣ並びにγ－オリザノール又はその塩の市販品等を使用できる。 In another embodiment, the emulsion seasoning of the present invention may be a seasoning that does not conform to the mayonnaise standard of the Japanese Agricultural Standards (JAS standard). There are no particular limitations on the seasoning that does not conform to the mayonnaise standard of the JAS standard, and examples thereof include mayonnaise-type seasonings. In the present invention, "mayonnaise-type seasoning" refers to a seasoning (e.g., dressings such as salad creamy dressings and semi-solid dressings) that has the same or similar taste, texture, and properties as mayonnaise that conforms to the JAS standard, but whose component composition (e.g., raw materials, oil and fat content, etc.) does not conform to the mayonnaise standard of the JAS standard. The emulsion seasoning of the present invention, which is provided as a seasoning that does not conform to the JAS standard for mayonnaise, can use, as vitamin C and γ-oryzanol or a salt thereof, materials containing these, as well as isolated vitamin C and γ-oryzanol or a salt thereof, commercially available products of vitamin C and γ-oryzanol or a salt thereof, etc.
本発明の乳化調味料の製造方法は、ビタミンＣ、並びにγ－オリザノール又はその塩を添加することを含むこと以外は特に制限されず、本発明の乳化調味料は、自体公知の手法又はそれに準ずる手法を、適宜組み合わせて製造し得る。例えば、ビタミンＣが添加された水相成分の混合物を、ホモミキサー等の一般的な乳化機で撹拌しつつ、γ－オリザノール又はその塩が添加された食用油脂を注加して乳化させること等によって製造し得る。 The method for producing the emulsion seasoning of the present invention is not particularly limited except that it includes the addition of vitamin C and γ-oryzanol or a salt thereof, and the emulsion seasoning of the present invention can be produced by appropriately combining known methods or methods equivalent thereto. For example, the emulsion seasoning can be produced by emulsifying a mixture of aqueous phase components to which vitamin C has been added by stirring the mixture in a general emulsifying machine such as a homomixer while pouring in edible oils and fats to which γ-oryzanol or a salt thereof has been added.
ビタミンＣは、水中油型乳化調味料の水相に含有されるように添加することが好ましい。ビタミンＣを水中油型乳化調味料の水相に含有させるには、例えば、水相成分の混合物と油相成分の混合物とを乳化する前に、予めビタミンＣを水相成分の混合物に添加し、その後に、当該水相成分の混合物と油相成分の混合物とを乳化すること等によって、ビタミンＣを水中油型乳化調味料の水相に含有させ得る。
また、γ－オリザノール又はその塩は、水中油型乳化調味料の油相に含有されるように添加することが好ましい。γ－オリザノール又はその塩を水中油型乳化調味料の油相に含有させるには、例えば、水相成分の混合物と油相成分の混合物とを乳化する前に、予めγ－オリザノール又はその塩を油相成分の混合物に添加し、その後に、当該油相成分の混合物と水相成分の混合物とを乳化すること等によって、γ－オリザノール又はその塩を水中油型乳化調味料の油相に含有させ得る。
Vitamin C is preferably added so as to be contained in the aqueous phase of the oil-in-water emulsion seasoning. To contain vitamin C in the aqueous phase of the oil-in-water emulsion seasoning, for example, vitamin C can be added to the aqueous phase component mixture before emulsifying the aqueous phase component mixture and the oil phase component mixture, and then the aqueous phase component mixture and the oil phase component mixture are emulsified, thereby containing vitamin C in the aqueous phase of the oil-in-water emulsion seasoning.
In addition, γ-oryzanol or a salt thereof is preferably added so as to be contained in the oil phase of an oil-in-water emulsion seasoning. To contain γ-oryzanol or a salt thereof in the oil phase of an oil-in-water emulsion seasoning, for example, γ-oryzanol or a salt thereof may be added in advance to a mixture of oil phase components before emulsifying a mixture of an aqueous phase component and a mixture of an oil phase component, and then the mixture of oil phase components and a mixture of an aqueous phase component may be emulsified, thereby containing γ-oryzanol or a salt thereof in the oil phase of the oil-in-water emulsion seasoning.
本発明の乳化調味料の製造には、乳化食品の製造に使用され得る装置を制限なく用いることができる。当該装置は、特に限定されないが、回転式の乳化機が好ましく、例えば、上述のホモミキサー及びコロイドミルの他、スティックミキサー、ディスパーミキサー、ホモジナイザー、マイクロフルイダイザー等が挙げられる。 To produce the emulsified seasoning of the present invention, any device that can be used to produce emulsified foods can be used without restriction. The device is not particularly limited, but a rotary emulsifier is preferred, and examples of the device include the homomixer and colloid mill described above, as well as a stick mixer, a disperser mixer, a homogenizer, a microfluidizer, etc.
本発明の乳化調味料は、風味が異風味により損なわれることなく、酸化臭の発生が抑制され得る。
本発明における「酸化臭」は、水中油型乳化調味料の酸化が進行するにつれて強くなる不快な臭いであり、具体的には、一般にもどり臭と言われるような油脂劣化特有の酸化した不快な臭いである。また、本発明における「異風味」は、水中油型乳化調味料がビタミンＣ、γ－オリザノール又はその塩を含有することに起因して発生する不快な風味（臭い、味）であり、具体的には、鉄臭、バニラ臭、バニラ様の甘味等が挙げられる。酸化臭及び異風味の有無や程度は、後述の実施例に示されるように、専門パネルによる官能評価によって評価できる。
The emulsion seasoning of the present invention can suppress the generation of oxidized odor without impairing the flavor due to off-flavors.
The "oxidized odor" in the present invention refers to an unpleasant odor that becomes stronger as the oxidation of the oil-in-water emulsion seasoning progresses, specifically, an unpleasant oxidized odor peculiar to the deterioration of fats and oils, generally referred to as a "retrograde odor." Furthermore, the "off-flavor" in the present invention refers to an unpleasant flavor (odor, taste) that occurs due to the oil-in-water emulsion seasoning containing vitamin C, γ-oryzanol or a salt thereof, specifically, an iron odor, a vanilla odor, a vanilla-like sweetness, etc. The presence or absence and the level of the oxidized odor and off-flavor can be evaluated by sensory evaluation by a specialist panel, as shown in the examples described later.
本発明は、水中油型乳化調味料の酸化臭抑制方法も提供する（以下、単に「本発明の酸化臭抑制方法」とも称する）。本発明の酸化臭抑制方法は、ビタミンＣ、並びにγ－オリザノール又はその塩を、水中油型乳化調味料に添加することを含む。 The present invention also provides a method for suppressing the oxidative odor of an oil-in-water emulsion seasoning (hereinafter, also simply referred to as the "oxidative odor suppression method of the present invention"). The oxidative odor suppression method of the present invention includes adding vitamin C and γ-oryzanol or a salt thereof to an oil-in-water emulsion seasoning.
本発明の酸化臭抑制方法において用いられるビタミンＣ、並びに、γ－オリザノール又はその塩は、いずれも上述の本発明の乳化調味料に関して説明したものと同様であり、好適な態様も同様である。 The vitamin C and γ-oryzanol or a salt thereof used in the oxidized odor suppression method of the present invention are the same as those described above for the emulsion seasoning of the present invention, and the preferred embodiments are also the same.
本発明の酸化臭抑制方法において、ビタミンＣの添加は、水中油型乳化調味料におけるビタミンＣの含有量が、上述の本発明の乳化調味料におけるビタミンＣの含有量と同様の量となるように行われ、好適な量も同様である。 In the oxidative odor suppression method of the present invention, vitamin C is added so that the vitamin C content in the oil-in-water emulsion seasoning is the same as the vitamin C content in the emulsion seasoning of the present invention described above, and the preferred amount is also the same.
本発明の酸化臭抑制方法において、γ－オリザノール又はその塩の添加は、水中油型乳化調味料におけるγ－オリザノール又はその塩の含有量が、上述の本発明の乳化調味料におけるγ－オリザノール又はその塩の含有量と同様の量となるように行われ、好適な量も同様である。 In the oxidative odor suppression method of the present invention, γ-oryzanol or a salt thereof is added so that the content of γ-oryzanol or a salt thereof in the oil-in-water emulsion seasoning is the same as the content of γ-oryzanol or a salt thereof in the emulsion seasoning of the present invention described above, and the preferred amount is also the same.
本発明の酸化臭抑制方法において、ビタミンＣ、並びにγ－オリザノール又はその塩の添加は、水中油型乳化調味料におけるビタミンＣの含有量とγ－オリザノール又はその塩の含有量との重量比が、上述の本発明の乳化調味料におけるビタミンＣの含有量とγ－オリザノール又はその塩の含有量との重量比と同様の範囲となるように行われ、好適な範囲も同様である。 In the oxidative odor suppression method of the present invention, vitamin C and γ-oryzanol or a salt thereof are added so that the weight ratio of the vitamin C content to the γ-oryzanol or a salt thereof in the oil-in-water emulsion seasoning is in the same range as the weight ratio of the vitamin C content to the γ-oryzanol or a salt thereof in the emulsion seasoning of the present invention described above, and the preferred range is also the same.
本発明の酸化臭抑制方法は、ビタミンＣが水中油型乳化調味料の水相に含有されるように添加することが好ましい。また本発明の酸化臭抑制方法は、γ－オリザノール又はその塩が水中油型乳化調味料の油相に含有されるように添加することが好ましい。 In the oxidative odor suppression method of the present invention, it is preferable to add vitamin C so that it is contained in the aqueous phase of the oil-in-water emulsion seasoning. Also, in the oxidative odor suppression method of the present invention, it is preferable to add γ-oryzanol or a salt thereof so that it is contained in the oil phase of the oil-in-water emulsion seasoning.
本発明の酸化臭抑制方法において、ビタミンＣ、並びにγ－オリザノール又はその塩を水中油型乳化調味料に添加する時期は特に限定されないが、例えば、水中油型乳化調味料の製造中等が挙げられる。水中油型乳化調味料を製造する前の原材料に対し、ビタミンＣ、並びにγ－オリザノール又はその塩を添加してもよい。 In the oxidized odor suppression method of the present invention, the timing of adding vitamin C and γ-oryzanol or a salt thereof to the oil-in-water emulsion seasoning is not particularly limited, but may be, for example, during the production of the oil-in-water emulsion seasoning. Vitamin C and γ-oryzanol or a salt thereof may also be added to the raw materials before the production of the oil-in-water emulsion seasoning.
本発明の酸化臭抑制方法が用いられる水中油型乳化調味料は、例えば、日本農林規格（ＪＡＳ規格）で定義される半固体状ドレッシング（例、マヨネーズ、サラダクリーミードレッシング、マヨネーズタイプ調味料等）、乳化液状ドレッシング等のドレッシング等であってよいが、これらに制限されず、ドレッシングのＪＡＳ規格に適合しないドレッシング（例、ドレッシングタイプ調味料、サラダ用調味料等のドレッシング類）、ソース、たれ等であってもよい。 The oil-in-water emulsified seasoning for which the oxidative odor suppression method of the present invention is used may be, for example, a semi-solid dressing defined by the Japanese Agricultural Standards (JAS standard) (e.g., mayonnaise, creamy salad dressing, mayonnaise-type seasoning, etc.), an emulsified liquid dressing, etc., but is not limited to these, and may also be a dressing that does not comply with the JAS standard for dressings (e.g., dressings such as dressing-type seasonings and salad seasonings), a sauce, a sauce, etc.
一態様として、本発明の酸化臭抑制方法が用いられる水中油型乳化調味料は、日本農林規格に適合するマヨネーズであってよい。 In one embodiment, the oil-in-water emulsified seasoning for which the oxidized odor suppression method of the present invention is used mayonnaise that meets the Japanese Agricultural Standards.
他の一態様として、本発明の酸化臭抑制方法が用いられる水中油型乳化調味料は、日本農林規格のマヨネーズの規格に適合しない調味料（例、マヨネーズタイプ調味料等）であってよい。 In another embodiment, the oil-in-water emulsified seasoning for which the oxidized odor suppression method of the present invention is used may be a seasoning that does not comply with the mayonnaise standard of the Japanese Agricultural Standards (e.g., mayonnaise-type seasoning, etc.).
本発明の酸化臭抑制方法が用いられる水中油型乳化調味料は、元から（すなわち本発明の酸化臭抑制方法におけるビタミンＣ、並びにγ－オリザノール又はその塩の添加前から）ビタミンＣ、並びに／あるいは、γ－オリザノール又はその塩を含有するものであってよいが、当該水中油型乳化調味料が、元からビタミンＣを含有する場合、元から含有されるビタミンＣの含有量は、０．０１重量％未満であることが好ましく、０．００００１重量％未満であることがより好ましい。また、当該水中油型乳化調味料が、元からγ－オリザノール又はその塩を含有する場合、元から含有されるγ－オリザノール又はその塩の含有量は、０．７重量％未満であることが好ましく、０．００２重量％未満であることがより好ましい。尚、当該水中油型乳化調味料が、元からビタミンＣ、γ－オリザノール又はその塩を含有する場合、本発明の酸化臭抑制方法におけるビタミンＣ、γ－オリザノール又はその塩の添加量が、元から含有されるビタミンＣ、γ－オリザノール又はその塩の含有量に応じて適宜調整されることは、言うまでもない。
本発明の酸化臭抑制方法が用いられる水中油型乳化調味料に元から含有されるビタミンＣ、γ－オリザノール又はその塩の含有量は、当該水中油型乳化調味料の原材料の配合割合から算出され得る。また、当該含有量は、高速液体クロマトグラフィーによっても測定され得る。
The oil-in-water emulsion seasoning in which the oxidative odor suppression method of the present invention is used may originally contain vitamin C and/or γ-oryzanol or a salt thereof (i.e., before the addition of vitamin C and γ-oryzanol or a salt thereof in the oxidative odor suppression method of the present invention), but when the oil-in-water emulsion seasoning originally contains vitamin C, the content of vitamin C contained originally is preferably less than 0.01% by weight, and more preferably less than 0.00001% by weight. Also, when the oil-in-water emulsion seasoning originally contains γ-oryzanol or a salt thereof, the content of γ-oryzanol or a salt thereof contained originally is preferably less than 0.7% by weight, and more preferably less than 0.002% by weight. Furthermore, when the oil-in-water emulsion seasoning originally contains vitamin C, γ-oryzanol, or a salt thereof, it goes without saying that the amount of vitamin C, γ-oryzanol, or a salt thereof added in the method for suppressing oxidized odor of the present invention is appropriately adjusted depending on the amount of vitamin C, γ-oryzanol, or a salt thereof originally contained therein.
The content of vitamin C, γ-oryzanol or a salt thereof originally contained in the oil-in-water emulsion seasoning for which the oxidative odor suppression method of the present invention is used can be calculated from the blending ratio of the raw materials of the oil-in-water emulsion seasoning. The content can also be measured by high performance liquid chromatography.
本発明の酸化臭抑制方法が用いられる水中油型乳化調味料は、卵黄を含有するものであってよい。 The oil-in-water emulsion seasoning for which the oxidized odor suppression method of the present invention is used may contain egg yolk.
本発明の酸化臭抑制方法が用いられる水中油型乳化調味料が卵黄を含有する場合、当該乳化調味料における卵黄の含有量（生換算）は、上述の本発明の乳化調味料が卵黄を含有する場合の卵黄の含有量（生換算）と同様であり、好適な範囲も同様である。 When the oil-in-water emulsion seasoning for which the oxidized odor suppression method of the present invention is used contains egg yolk, the egg yolk content (in fresh equivalent) in the emulsion seasoning is the same as the egg yolk content (in fresh equivalent) in the emulsion seasoning of the present invention described above when it contains egg yolk, and the preferred range is also the same.
本発明の酸化臭抑制方法が用いられる水中油型乳化調味料が卵黄を含有する場合、ビタミンＣの添加は、水中油型乳化調味料におけるビタミンＣの含有量と卵黄（生換算）の含有量との重量比が、上述の本発明の乳化調味料におけるビタミンＣの含有量と卵黄の含有量（生換算）との重量比と同様の範囲となるように行われ、好適な範囲も同様である。 When the oil-in-water emulsion seasoning for which the oxidative odor suppression method of the present invention is used contains egg yolk, vitamin C is added so that the weight ratio of the vitamin C content in the oil-in-water emulsion seasoning to the egg yolk content (in fresh equivalent) is in the same range as the weight ratio of the vitamin C content to the egg yolk content (in fresh equivalent) in the emulsion seasoning of the present invention described above, and the preferred range is also the same.
本発明の酸化臭抑制方法が用いられる水中油型乳化調味料の油相成分、水相成分は、上述の本発明の乳化調味料における油相成分、水相成分と同様である。 The oil phase components and aqueous phase components of the oil-in-water emulsion seasoning for which the oxidative odor suppression method of the present invention is used are the same as the oil phase components and aqueous phase components of the emulsion seasoning of the present invention described above.
本発明の酸化臭抑制方法が用いられる水中油型乳化調味料を構成する水相の量、油相の量は、それぞれ上述の本発明の乳化調味料を構成する水相の量、油相の量と同様であり、好適な量も同様である。 The amount of the aqueous phase and the amount of the oil phase constituting the oil-in-water emulsion seasoning for which the oxidative odor suppression method of the present invention is used are the same as the amount of the aqueous phase and the amount of the oil phase constituting the emulsion seasoning of the present invention described above, respectively, and the preferred amounts are also the same.
本発明の酸化臭抑制方法が用いられる水中油型乳化調味料のｐＨは、上述の本発明の乳化調味料のｐＨと同様であり、好適な範囲も同様である。 The pH of the oil-in-water emulsion seasoning for which the oxidative odor suppression method of the present invention is used is the same as the pH of the emulsion seasoning of the present invention described above, and the preferred range is also the same.
本発明の酸化臭抑制方法が用いられる水中油型乳化調味料の製造方法は特に制限されず、自体公知の手法又はそれに準ずる手法を、適宜組み合わせて製造し得る。また、本発明の酸化臭抑制方法が用いられる水中油型乳化調味料は、市販品であってもよい。 The method for producing the oil-in-water emulsion seasoning to which the oxidative odor suppression method of the present invention is applied is not particularly limited, and the seasoning may be produced by appropriately combining known methods or methods equivalent thereto. In addition, the oil-in-water emulsion seasoning to which the oxidative odor suppression method of the present invention is applied may be a commercially available product.
本発明の酸化臭抑制方法によれば、水中油型乳化調味料の風味を異風味（例、鉄臭、バニラ臭等）により損なうことなく、酸化臭の発生を抑制し得る。 The oxidative odor suppression method of the present invention can suppress the generation of oxidative odor without impairing the flavor of the oil-in-water emulsion seasoning due to off-flavors (e.g., iron odor, vanilla odor, etc.).
本発明は、水中油型乳化調味料の酸化臭抑制剤（本明細書において「本発明の剤」と称する場合がある）も提供する。本発明の剤は、ビタミンＣと、γ－オリザノール又はその塩とが組み合わせられていることを、特徴の一つとする。 The present invention also provides an oxidative odor inhibitor for oil-in-water emulsion seasonings (sometimes referred to as the "agent of the present invention" in this specification). One of the characteristics of the agent of the present invention is that it contains a combination of vitamin C and γ-oryzanol or a salt thereof.
本発明の剤において用いられるビタミンＣ、並びに、γ－オリザノール又はその塩は、いずれも上述の本発明の乳化調味料に関して説明したものと同様であり、好適な態様も同様である。 The vitamin C and γ-oryzanol or a salt thereof used in the agent of the present invention are the same as those described above for the emulsion seasoning of the present invention, and the preferred embodiments are also the same.
本発明の剤は、一態様として、ビタミンＣを含有する製剤と、γ－オリザノール又はその塩を含有する製剤とが、別々の容器、包材、袋等に収容された上で、これらを組み合わせて提供（例、流通、販売等）され得る。ビタミンＣを含有する製剤、並びにγ－オリザノール又はその塩を含有する製剤は、それぞれビタミンＣのみからなるもの、並びに、γ－オリザノール又はその塩のみからなるものであってよいが、これらに加えて、ビタミンＣ、γ－オリザノール又はその塩以外の成分（例、賦形剤、水、調味料等）を含有してもよい。ビタミンＣを含有する製剤、並びに、γ－オリザノール又はその塩を含有する製剤の形態は特に制限されず、例えば、固体状（粉末状、顆粒状等を含む）、液体状（スラリー状等を含む）、ゲル状、ペースト状等が挙げられる。 In one embodiment of the agent of the present invention, a preparation containing vitamin C and a preparation containing γ-oryzanol or a salt thereof are contained in separate containers, packaging materials, bags, etc., and then these can be provided (e.g., distributed, sold, etc.) in combination. The preparation containing vitamin C and the preparation containing γ-oryzanol or a salt thereof may consist of only vitamin C and only γ-oryzanol or a salt thereof, respectively, but may also contain components other than vitamin C, γ-oryzanol, or a salt thereof (e.g., excipients, water, seasonings, etc.). The form of the preparation containing vitamin C and the preparation containing γ-oryzanol or a salt thereof is not particularly limited, and examples of the form include a solid (including a powder, granules, etc.), a liquid (including a slurry, etc.), a gel, a paste, etc.
本発明の剤は、一態様として、ビタミンＣ、並びに、γ－オリザノール又はその塩を含有する単一の組成物であってもよい。当該組成物は、ビタミンＣ、並びにγ－オリザノール又はその塩のみからなるものであってよいが、これらに加えて、ビタミンＣ、並びにγ－オリザノール又はその塩以外の成分（例、賦形剤、水、調味料等）を含有してもよい。当該組成物の形態は特に制限されず、例えば、固体状（粉末状、顆粒状等を含む）、液体状（スラリー状等を含む）、ゲル状、ペースト状等が挙げられる。 In one embodiment, the agent of the present invention may be a single composition containing vitamin C and γ-oryzanol or a salt thereof. The composition may consist of only vitamin C and γ-oryzanol or a salt thereof, but may also contain components other than vitamin C and γ-oryzanol or a salt thereof (e.g., excipients, water, seasonings, etc.). The form of the composition is not particularly limited, and examples include a solid (including a powder, granules, etc.), a liquid (including a slurry, etc.), a gel, a paste, etc.
本発明の剤の製造は、自体公知の方法又はそれに準ずる方法により行い得る。 The agent of the present invention can be manufactured by a method known per se or a method equivalent thereto.
本発明の剤は、水中油型乳化調味料に添加されて用いられ得る。 The agent of the present invention can be used by adding it to an oil-in-water emulsion seasoning.
本発明の剤が添加される水中油型乳化調味料は、上述の本発明の酸化臭抑制方法が用いられる水中油型乳化調味料と同様であり、好適な態様も同様である。 The oil-in-water emulsion seasoning to which the agent of the present invention is added is the same as the oil-in-water emulsion seasoning to which the oxidized odor suppression method of the present invention is applied described above, and the preferred embodiments are also the same.
本発明の剤は、本発明の剤が添加された水中油型乳化調味料におけるビタミンＣの含有量を、上述の本発明の乳化調味料におけるビタミンＣの含有量と同様の量とするために用いられ得る。 The agent of the present invention can be used to make the vitamin C content in an oil-in-water emulsion seasoning to which the agent of the present invention has been added the same as the vitamin C content in the emulsion seasoning of the present invention described above.
本発明の剤は、本発明の剤が添加された水中油型乳化調味料におけるγ－オリザノール又はその塩の含有量を、上述の本発明の乳化調味料におけるγ－オリザノール又はその塩の含有量と同様の量とするために用いられ得る。 The agent of the present invention can be used to adjust the content of γ-oryzanol or a salt thereof in an oil-in-water emulsion seasoning to which the agent of the present invention has been added to the same amount as the content of γ-oryzanol or a salt thereof in the above-mentioned emulsion seasoning of the present invention.
本発明の剤は、本発明の剤が添加された水中油型乳化調味料におけるビタミンＣの含有量とγ－オリザノール又はその塩の含有量との重量比を、上述の本発明の乳化調味料におけるビタミンＣの含有量とγ－オリザノール又はその塩の含有量との重量比と同様の範囲とするために用いられ得る。 The agent of the present invention can be used to bring the weight ratio of the vitamin C content to the γ-oryzanol or a salt thereof content in an oil-in-water emulsion seasoning to which the agent of the present invention has been added into the same range as the weight ratio of the vitamin C content to the γ-oryzanol or a salt thereof content in the above-mentioned emulsion seasoning of the present invention.
本発明の剤が添加される水中油型乳化調味料が卵黄を含有する場合、本発明の剤は、本発明の剤が添加された水中油型乳化調味料におけるビタミンＣの含有量と卵黄の含有量（生換算）との重量比を、上述の本発明の乳化調味料におけるビタミンＣの含有量と卵黄の含有量（生換算）との重量比と同様の範囲とするために用いられ得る。 When the oil-in-water emulsion seasoning to which the agent of the present invention is added contains egg yolk, the agent of the present invention can be used to bring the weight ratio of the vitamin C content to the egg yolk content (in fresh equivalent) in the oil-in-water emulsion seasoning to which the agent of the present invention is added to within the same range as the weight ratio of the vitamin C content to the egg yolk content (in fresh equivalent) in the emulsion seasoning of the present invention described above.
本発明の剤を水中油型乳化調味料に添加する方法は特に限定されず、本発明の剤の形態や、本発明の剤を添加する水中油型乳化調味料の種類等に応じて自体公知の方法又はそれに準ずる方法で行い得る。本発明の剤を水中油型乳化調味料に添加する時期は特に限定されないが、例えば、水中油型乳化調味料の製造中等が挙げられる。水中油型乳化調味料を製造する前の原材料に対し、本発明の剤を添加してもよい。 The method of adding the agent of the present invention to an oil-in-water emulsion seasoning is not particularly limited, and may be a method known per se or a method equivalent thereto depending on the form of the agent of the present invention and the type of oil-in-water emulsion seasoning to which the agent of the present invention is to be added. The timing of adding the agent of the present invention to the oil-in-water emulsion seasoning is not particularly limited, and may be, for example, during the production of the oil-in-water emulsion seasoning. The agent of the present invention may also be added to raw materials before the production of the oil-in-water emulsion seasoning.
本発明の剤は、ビタミンＣが水中油型乳化調味料の水相に含有されるように添加することが好ましい。また本発明の酸化臭抑制方法は、γ－オリザノール又はその塩が水中油型乳化調味料の油相に含有されるように添加することが好ましい。 The agent of the present invention is preferably added so that vitamin C is contained in the aqueous phase of the oil-in-water emulsion seasoning. In addition, the oxidized odor suppression method of the present invention is preferably added so that γ-oryzanol or a salt thereof is contained in the oil phase of the oil-in-water emulsion seasoning.
本発明の剤によれば、水中油型乳化調味料の風味を異風味（例、鉄臭、バニラ臭等）により損なうことなく、酸化臭の発生を抑制し得る。 The agent of the present invention can suppress the generation of oxidized odors without impairing the flavor of oil-in-water emulsion seasonings with off-flavors (e.g., iron odor, vanilla odor, etc.).
以下の実施例において本発明を更に具体的に説明するが、本発明はこれらの例によってなんら限定されるものではない。 The present invention will be described in more detail in the following examples, but the present invention is not limited to these examples.
［実施例１～７、比較例１～９、コントロールの水中油型乳化調味料（マヨネーズ）の作製］
下表１～３に示す水相の原材料のうち、食酢以外の原材料（加塩卵黄、グルタミン酸ナトリウム、食塩、グラニュー糖、ビタミンＣ、クエン酸、水）を、下表１～３に示す配合割合（単位：重量部）で混合した。また、下表１～３に示す油相の原材料（菜種油、γ－オリザノール、ビタミンＥ）を、下表１～３に示す配合割合で混合した。食酢以外の水相の原材料の混合物をポリビーカーに投入した後、乳化の直前に食酢を混合し、得られた混合物をＴＫホモミキサー（プライミクス株式会製）を使用して撹拌しつつ、油相の原材料の混合物をゆっくりと注加して乳化させ（撹拌速度：約１００００ｒｐｍ、撹拌時間：約２分間）、実施例１～７、比較例１～９、コントロールの水中油型乳化調味料（マヨネーズ）をそれぞれ１ｋｇずつ作製した。尚、各水中油型乳化調味料の製造中の溶存酸素濃度は、一定になるよう制御された。また、各水中油型乳化調味料のｐＨは、３．８～４．１であった。
[Preparation of Examples 1 to 7, Comparative Examples 1 to 9, and Control Oil-in-Water Emulsified Seasoning (Mayonnaise)]
Among the raw materials for the aqueous phase shown in Tables 1 to 3 below, the raw materials other than vinegar (salted egg yolk, sodium glutamate, salt, granulated sugar, vitamin C, citric acid, water) were mixed in the mixing ratio (unit: parts by weight) shown in Tables 1 to 3 below. In addition, the raw materials for the oil phase shown in Tables 1 to 3 below (rapeseed oil, γ-oryzanol, vitamin E) were mixed in the mixing ratio shown in Tables 1 to 3 below. After the mixture of the raw materials for the aqueous phase other than vinegar was charged into a plastic beaker, vinegar was mixed just before emulsification, and the mixture obtained was emulsified by slowly pouring the mixture of the raw materials for the oil phase into the mixture while stirring it using a TK homomixer (manufactured by Primix Corporation) (stirring speed: about 10,000 rpm, stirring time: about 2 minutes) to produce 1 kg each of the oil-in-water emulsion seasonings (mayonnaise) of Examples 1 to 7, Comparative Examples 1 to 9, and the control. The dissolved oxygen concentration during the production of each oil-in-water emulsion seasoning was controlled to be constant. The pH of each oil-in-water emulsion seasoning was 3.8 to 4.1.
下表１～３に示す原材料のうち、γ－オリザノール及びビタミンＥは、オリザ油化株式会社製のものを、ビタミンＣは、小林薬品工業株式会社製のものを、クエン酸は、磐田化学工業株式会社製のものを、それぞれ使用した。菜種油、加塩卵黄、グルタミン酸ナトリウム、食塩、グラニュー糖及び食酢は、いずれも食品用として市販されているものを使用し、水は、水道水を浄水器に通したものを用いた。 Of the raw materials shown in Tables 1 to 3 below, γ-oryzanol and vitamin E were manufactured by Oryza Oil & Fat Chemical Co., Ltd., vitamin C was manufactured by Kobayashi Pharmaceutical Co., Ltd., and citric acid was manufactured by Iwata Chemical Co., Ltd. The rapeseed oil, salted egg yolk, sodium glutamate, salt, granulated sugar, and vinegar were all commercially available for food use, and tap water was passed through a water purifier.
［保存試験］
実施例１～７、比較例１～９、コントロールの水中油型乳化調味料を、それぞれ２００ｇずつボトルに充填して密封し、４４℃で７日間保存した。当該保存の後、各水中油型乳化調味料を常温（２５℃）に戻し、異風味（鉄臭、バニラ臭）及び酸化臭の有無、程度について官能評価を実施した。
官能評価は、７名の専門パネルが各水中油型乳化調味料を食し、異風味（鉄臭、バニラ臭）及び酸化臭の有無、程度について、下記の基準に基づいて０．５点刻みで評点付けし、７名の評点の平均点を算出することにより行った。当該平均点が、３点未満である場合を合格、３点以上である場合を不合格とし、異風味（鉄臭、バニラ臭）及び酸化臭の評価の全てが合格（平均点が３点未満）である場合、総合評価「〇」とし、少なくとも一つが不合格（平均点が３点以上）である場合、総合評価「×」とした。７名の専門パネルは、異風味（鉄臭、バニラ臭）及び酸化臭の各評価基準について、評点が０．５点変動するには、異風味（鉄臭、バニラ臭）及び酸化臭がどの程度変動すればよいのか等がパネル間で共通となるよう、予め訓練された。
[Storage test]
200 g of each of the oil-in-water emulsion seasonings of Examples 1 to 7, Comparative Examples 1 to 9, and the control was filled into a bottle, sealed, and stored for 7 days at 44° C. After the storage, each oil-in-water emulsion seasoning was returned to room temperature (25° C.), and a sensory evaluation was performed on the presence and level of off-flavors (iron odor, vanilla odor) and oxidized odor.
The sensory evaluation was carried out by having seven expert panelists eat each oil-in-water emulsion seasoning, rating the presence and level of off-flavors (iron odor, vanilla odor) and oxidized odor in 0.5-point increments based on the following criteria, and calculating the average of the seven ratings. If the average score was less than 3 points, it was deemed a pass, and if it was 3 points or more, it was deemed a fail. If all of the evaluations of off-flavors (iron odor, vanilla odor) and oxidized odor were pass (average score less than 3 points), the overall rating was "◯", and if at least one was fail (average score 3 points or more), the overall rating was "×". The seven expert panelists were previously trained so that the panelists would have a common understanding of the extent to which the off-flavors (iron odor, vanilla odor) and oxidized odor should change in order to cause a score change of 0.5 points for each evaluation criterion of off-flavors (iron odor, vanilla odor) and oxidized odor.
［異風味（鉄臭、バニラ臭）の評価基準］
０点：異風味が感じられない
１点：異風味がほとんど感じられない
２点：異風味がわずかに感じられる
３点：異風味がやや感じられる
４点：異風味が感じられる
５点：異風味がかなり感じられる
[Evaluation criteria for off-flavors (iron odor, vanilla odor)]
0 points: no off-flavor detected 1 point: almost no off-flavor detected 2 points: slight off-flavor detected 3 points: some off-flavor detected 4 points: off-flavor detected 5 points: significant off-flavor detected
［酸化臭の評価基準］
０点：酸化臭が感じられない
１点：酸化臭がほとんど感じられない
２点：酸化臭がわずかに感じられる
３点：酸化臭がやや感じられる
４点：酸化臭が感じられる
５点：酸化臭がかなり感じられる
[Evaluation criteria for oxidized odor]
0 points: no oxidative odor detected 1 point: almost no oxidative odor detected 2 points: slight oxidative odor detected 3 points: some oxidative odor detected 4 points: oxidative odor detected 5 points: significant oxidative odor detected
結果を下表４～６に示す。尚、表４～６には、卵黄（生換算）、ビタミンＣ、クエン酸、γ－オリザノール、ビタミンＥの含有量（単位：重量％）をそれぞれ併記した。また、下表７は、総合評価の結果をマトリックス形式で表したものである。 The results are shown in Tables 4 to 6 below. Tables 4 to 6 also show the contents (units: weight %) of egg yolk (converted into raw content), vitamin C, citric acid, γ-oryzanol, and vitamin E. Table 7 below shows the overall evaluation results in a matrix format.
表４～７に示される結果から明らかなように、コントロールの水中油型乳化調味料は、酸化臭がかなり感じられるものであった。ビタミンＣを０．０５重量％含有する比較例１の水中油型乳化調味料は、酸化臭は抑えられていたが、異風味（鉄臭）がかなり感じられるものであった。また、ビタミンＣを０．００２重量％含有する比較例２の水中油型乳化調味料、及びビタミンＣを０．０００２重量％含有する比較例３の水中油型乳化調味料は、いずれも酸化臭が十分に抑えられていなかった。これらの結果から、ビタミンＣは、単体で酸化臭抑制効果を奏し得るものの、当該効果が期待できる濃度域では、異風味（鉄臭）が生じることが確認された。
また、γ－オリザノールを０．５重量％含有する比較例５の水中油型乳化調味料は、酸化臭が若干抑えられていたが、異風味（バニラ臭）がやや感じられた。当該結果から、γ－オリザノール又はその塩も、単体で酸化臭抑制効果が期待できる濃度域では、異風味（バニラ臭）が生じると考えられた。
一方、ビタミンＣを０．００００２～０．００２重量％含有し、かつγ－オリザノールを０．００５～０．５重量％含有する実施例１～７の水中油型乳化調味料は、いずれも酸化臭が十分に抑制され、また異風味も許容可能な程度に抑えられていた。これらの結果から、ビタミンＣ及びγ－オリザノール又はその塩を所定量で組み合わせることで、水中油型乳化調味料の風味を異風味により損なうことなく、保存による酸化臭の発生を抑制し得ることが確認された。
ビタミンＣ及びビタミンＥ（米油に豊富に含まれるアミノ酸）を含有する比較例７、８の水中油型乳化調味料、並びに、クエン酸（レモン果汁に豊富に含まれる有機酸）及びγ－オリザノールを含有する比較例９の水中油型乳化調味料は、いずれも酸化臭が十分に抑えられていなかった。
As is clear from the results shown in Tables 4 to 7, the control oil-in-water emulsion seasoning had a noticeable oxidative odor. The oil-in-water emulsion seasoning of Comparative Example 1, which contained 0.05% by weight of vitamin C, suppressed the oxidative odor, but had a noticeable off-flavor (iron odor). In addition, the oil-in-water emulsion seasoning of Comparative Example 2, which contained 0.002% by weight of vitamin C, and the oil-in-water emulsion seasoning of Comparative Example 3, which contained 0.0002% by weight of vitamin C, both did not sufficiently suppress the oxidative odor. From these results, it was confirmed that vitamin C alone can have an oxidative odor suppressing effect, but at a concentration range where this effect can be expected, an off-flavor (iron odor) occurs.
In the oil-in-water emulsion seasoning of Comparative Example 5 containing 0.5% by weight of γ-oryzanol, the oxidative odor was slightly suppressed, but a slight off-flavor (vanilla odor) was detected. From these results, it was considered that γ-oryzanol or a salt thereof also generates an off-flavor (vanilla odor) in the concentration range where the oxidative odor suppression effect can be expected by itself.
On the other hand, in the oil-in-water emulsion seasonings of Examples 1 to 7 containing 0.00002 to 0.002 wt % vitamin C and 0.005 to 0.5 wt % γ-oryzanol, the oxidized odor was sufficiently suppressed and the off-flavor was suppressed to an acceptable level. These results confirmed that by combining vitamin C and γ-oryzanol or a salt thereof in predetermined amounts, the generation of oxidized odor due to storage can be suppressed without impairing the flavor of the oil-in-water emulsion seasoning due to an off-flavor.
The oil-in-water emulsion seasonings of Comparative Examples 7 and 8, which contained vitamin C and vitamin E (amino acids abundant in rice oil), and the oil-in-water emulsion seasoning of Comparative Example 9, which contained citric acid (an organic acid abundant in lemon juice) and γ-oryzanol, did not adequately suppress the oxidized odor.
本発明によれば、風味が損なわれることなく、酸化臭の発生が抑制された水中油型乳化調味料及びその製造方法を提供できる。
また、本発明によれば、水中油型乳化調味料の風味を損なうことなく、酸化臭の発生を抑制し得る、水中油型乳化調味料の酸化臭抑制方法、及び水中油型乳化調味料の酸化臭抑制剤も提供できる。
According to the present invention, it is possible to provide an oil-in-water emulsion seasoning in which the generation of oxidized odor is suppressed without impairing the flavor, and a method for producing the same.
The present invention also provides a method for suppressing the oxidative odor of an oil-in-water emulsion seasoning, and an agent for suppressing the oxidative odor of an oil-in-water emulsion seasoning, which can suppress the generation of oxidative odor without impairing the flavor of the oil-in-water emulsion seasoning.
Claims (12)
ビタミンＣの含有量が、前記乳化調味料に対して０．００００１～０．０１重量％であり、
γ－オリザノール又はその塩の含有量が、前記乳化調味料に対して０．００２～０．７重量％であり、かつ
卵黄の含有量が、前記乳化調味料に対して１０重量％以下である、乳化調味料（ただし、食塩が添加された生の細片状又は液状のオニオン並びに食塩が添加された生の細片状又は液状のガーリックが、水中油型乳化調味料の原料の一部として用いられているものを除く）。 An oil-in-water type emulsion seasoning containing vitamin C and γ-oryzanol or a salt thereof,
The content of vitamin C in the emulsion seasoning is 0.00001 to 0.01% by weight ,
The content of γ -oryzanol or a salt thereof is 0.002 to 0.7% by weight based on the weight of the emulsion seasoning; and
An emulsified seasoning containing 10% by weight or less of egg yolk (excluding those in which raw, shredded or liquid onions to which salt has been added and raw, shredded or liquid garlic to which salt has been added are used as part of the ingredients of the oil-in-water type emulsion seasoning) .
ビタミンＣの添加は、水中油型乳化調味料におけるビタミンＣの含有量が、当該乳化調味料に対して０．００００１～０．０１重量％となるように行われ、かつ、
γ－オリザノール又はその塩の添加は、水中油型乳化調味料におけるγ－オリザノール又はその塩の含有量が、当該乳化調味料に対して０．００２～０．７重量％となるように行われる、水中油型乳化調味料（ただし、食塩が添加された生の細片状又は液状のオニオン並びに食塩が添加された生の細片状又は液状のガーリックが、水中油型乳化調味料の原料の一部として用いられているものを除く）の製造方法であって、
前記乳化調味料における卵黄の含有量が、前記乳化調味料に対して１０重量％以下である、製造方法。 Adding vitamin C and γ-oryzanol or a salt thereof,
Vitamin C is added so that the content of vitamin C in the oil-in-water emulsion seasoning is 0.00001 to 0.01% by weight of the emulsion seasoning, and
A method for producing an oil-in-water emulsion seasoning (excluding those in which raw onions in a thin strip or liquid form to which salt has been added and raw garlic in a thin strip or liquid form to which salt has been added are used as part of the raw materials of the oil-in-water emulsion seasoning), comprising adding γ-oryzanol or a salt thereof so that the content of γ-oryzanol or a salt thereof in the oil-in-water emulsion seasoning is 0.002 to 0.7% by weight based on the weight of the oil-in-water emulsion seasoning ,
The production method, wherein the content of egg yolk in the emulsion seasoning is 10% by weight or less based on the weight of the emulsion seasoning .
ビタミンＣの添加は、前記乳化調味料におけるビタミンＣの含有量が、前記乳化調味料に対して０．００００１～０．０１重量％となるように行われ、かつ、
γ－オリザノール又はその塩の添加は、前記乳化調味料におけるγ－オリザノール又はその塩の含有量が、前記乳化調味料に対して０．００２～０．７重量％となるように行われる、水中油型乳化調味料（ただし、食塩が添加された生の細片状又は液状のオニオン並びに食塩が添加された生の細片状又は液状のガーリックが、水中油型乳化調味料の原料の一部として用いられているものを除く）の酸化臭抑制方法であって、
前記乳化調味料における卵黄の含有量が、前記乳化調味料に対して１０重量％以下である、酸化臭抑制方法。 The method comprises adding vitamin C and γ-oryzanol or a salt thereof to an oil-in-water type emulsion seasoning,
Vitamin C is added so that the content of vitamin C in the emulsion seasoning is 0.00001 to 0.01% by weight based on the weight of the emulsion seasoning, and
A method for suppressing an oxidized odor of an oil-in-water emulsion seasoning (excluding those in which raw, shredded or liquid onion to which salt has been added and raw, shredded or liquid garlic to which salt has been added are used as part of the raw materials of the oil-in-water emulsion seasoning), comprising adding γ-oryzanol or a salt thereof so that the content of γ-oryzanol or a salt thereof in the emulsion seasoning is 0.002 to 0.7% by weight based on the weight of the emulsion seasoning ,
The method for suppressing oxidized odor, wherein the content of egg yolk in the emulsion seasoning is 10% by weight or less based on the weight of the emulsion seasoning .
前記乳化調味料におけるビタミンＣの含有量を、前記乳化調味料に対して０．００００１～０．０１重量％とし、
前記乳化調味料におけるγ－オリザノール又はその塩の含有量を、前記乳化調味料に対して０．００２～０．７重量％とするために用いられ、かつ
前記乳化調味料における卵黄の含有量が、前記乳化調味料に対して１０重量％以下である、剤。 An oxidation odor inhibitor for oil-in-water type emulsion seasonings (excluding those in which raw, shredded or liquid onions to which salt has been added and raw, shredded or liquid garlic to which salt has been added are used as part of the raw materials of the oil-in-water type emulsion seasonings), comprising a combination of vitamin C and γ-oryzanol or a salt thereof ,
The content of vitamin C in the emulsion seasoning is 0.00001 to 0.01% by weight based on the weight of the emulsion seasoning ,
It is used for making the content of γ-oryzanol or a salt thereof in the emulsion seasoning 0.002 to 0.7% by weight based on the weight of the emulsion seasoning , and
The agent , wherein the content of egg yolk in the emulsion seasoning is 10% by weight or less based on the weight of the emulsion seasoning .
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