JPS5910177B2 - seasoning composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a heat-resistant O/W emulsified seasoning composition.

O/W type emulsions, in which fats and oils are dispersed in water, are generally easily dissolved in water or hot water, as typified by mayonnaise, so they can be used easily, and the fats and oils are unlikely to come into direct contact with air during storage. Therefore, there are advantages such as preventing the deterioration of fats and oils.In particular, when using natural seasonings to make a 0/'W emulsion using fats and oils, the rich flavor, which is important as a seasoning, is enhanced, so 0/W type emulsification is used. Although it is desirable to use it as a product, there was a problem with storage stability.

Natural seasonings containing animal extracts are extremely perishable and require measures to prevent spoilage in order to store them stably for long periods of time.

Heating is the simplest and most effective means for this purpose; in particular, if the water activity is lowered, spoilage can be prevented by heat treatment at a relatively low temperature.

For example, it would be most convenient if a so-called hot pack method, in which an O/W emulsion is heated to a temperature of 60 to 70° C. and packaged under heating, can be adopted.

However, when heating the 0/W emulsion, the water layer separates, and furthermore, the oil layer and the water layer separate, which destroys the emulsion, resulting in extremely poor heat resistance.
It is not possible to use the pack method.

In view of these circumstances, the present inventors conducted intensive research to develop a heat-resistant 0/W emulsified seasoning composition, and as a result, they found that Hydrophilic Lipophylic Balance (Hydrophilic Lipophylic Balance) was used as an emulsifier.
Balance 1 and below H, L, B. (abbreviated as ) value is 11.
A heat-resistant 0/W emulsion can be obtained by using a 0 or more sucrose fatty acid ester and a gaseous thickener as an emulsion stabilizer. We have completed the present invention by discovering that by using a heat-resistant gummy substance, especially when used in combination with a thickener other than a gummy substance such as hydrogenated dextrin, the syneresis stability can be dramatically improved.

Examples of the animal extract used in the present invention include meat extracts such as pork extract, chicken extract, beef extract, and whale extract.

In the present invention, in addition to the meat extract, seafood extracts such as bonito extract, scallop extract, and krill extract are also used.

In addition, yeast extracts, vegetable extracts, hydrolysates of animal and plant proteins or MSG, taste-producing nucleic acids, seasonings such as salt, and spices such as garlic and garlic are also used to enhance or adjust the flavor and taste. It is mixed appropriately.

The amount of animal extract used is 5 to 30 parts, including these seasonings and spices, assuming that the entire seasoning composition is 100 parts.
The amount is preferably 10 to 20 parts.

For salt, 5 to 15 parts are used.

As the edible fat, any edible fat or oil can be used regardless of its type, such as animal origin, vegetable origin, solid or liquid.

Lard is particularly desirable for Chinese cooking.

The blending ratio is 10 to 45 parts, preferably 30 to 40 parts.

As is known, the mechanism for forming an O/W emulsion is to disperse oil droplets in water, and the balance between oil and water is an important factor.

When the animal extract content is set to a certain amount (10%) within the desired range in terms of taste, the balance of oil and water is in the range of 1 to 1.5 oil: 1 to 0.5 water, as shown in Table 1. A stable emulsion is obtained.

If the oil ratio is higher than this, emulsification will break, and if the water ratio is higher than this, syneresis will be rapid and stability will deteriorate.

The break in emulsification here refers to the fact that even after oil droplets are created and emulsified in an emulsion, if the oil content is relatively large, association of oils and fats is likely to occur, and as a result, the oils and fats combine with each other, and the emulsified state is In this case, simple mixing does not return the emulsion to its original form, and even if re-emulsified,
In some cases, it may not return to normal.

In addition, syneresis is a state in which excess water separates from the system and separates to the lower part of an emulsion with a relatively high water content. It is also possible to do so.

Table 1 Fats and oils Storage days (lard) Water (stored at 25°C) 49 (parts) 21 (parts) Emulsion broke within 1 day 45 25
Stably stored for over 30 days 4 2 2
g tt3 5
3 5
//32 38 Emulsified water syneresis within one day The emulsifier used in the present invention is H. L.
B. A sucrose fatty acid ester having a value of 11.0 or more and having many water-soluble groups is used.

In addition to the sucrose fatty acid ester of the present invention, emulsifiers approved as food additives include glopylene glycol fatty acid ester, glycerin fatty acid, etc. Food emulsifiers include lecithin, but all of these are emulsions. However, the object of the present invention cannot be achieved because the O/W emulsion lacks heat resistance.

Moreover, even if it is a sucrose fatty acid ester, H, L. B. Those with a value of less than 11.0 cannot be used because their emulsifying power is weak.

The amount of sucrose fatty acid ester added should be within the range normally used for making 0/W emulsions <0.1-5
．． 0 parts, preferably 0.5 to 1.5 parts.

Animal and plant extracts, edible oils and fats, water,
A heat-resistant O/W emulsion is produced by mixing sucrose fatty acid esters, adding other seasonings and spices as required, and then forcibly stirring. Since this cannot be said to be sufficient, it is effective to increase the viscosity by adding 0.1 to 1 .theta. parts of a gummy thickener to prevent syneresis.

Since the seasoning composition of the present invention is exposed to temperatures of 60° C. or higher for a long period of time, gums with high heat resistance, such as xanthan gum and low-strength bean gum, are particularly desirable.

By adding 0.1 to 1.5 parts of these gummy thickeners, syneresis stability is improved and the product can be stored stably for 2 to 3 months.

However, since the use of heat-resistant gum alone is insufficient for stable storage as a general-purpose seasoning for a longer period of time, in such cases, it is necessary to use base materials such as CMC, dextrin, hydrogenated dextrin, starch, carrageenan, and alginic acid. It is desirable to use it in combination with a thickener, and in particular, by using it in combination with a hydrogenated dextrin, the syneresis stability is dramatically improved and it can be stored stably for a long period of time.

The blending ratio of these thickeners is 1 to 10 parts.

Since the seasoning composition of the present invention has heat resistance, it can be packaged under heating using the so-called hot pack method, so it can be stored hygienically and stably for a long period of time, and it can be distributed at room temperature, making it a versatile seasoning. It can be conveniently used as a supplement.

In addition, it has a good flavor and a deep rich taste similar to that of pork bone soup, so it can be widely used in various dishes such as ramen soup.

Example K will be described in detail below.

Example 1 Commercially available pork extract 320k9 (moisture 53%) and water 130%
kg and heated to 55-60°C, and add H. L,B
．． 15.0 Ryoto Sugar Ester P-157
0 (sucrose monopalmitate made by Hishito ■) 13.0kg
, 60 kg of common salt, 5.0 kg of garlic, and 6.0 kg of Echo Gum (xanthan gum manufactured by Dainippon Pharmaceutical ■) were forcibly dispersed using a powder pump.

Next, 40 kg of molten lard was added and mixed to make 1000 kg of a rough emulsion.

This crude emulsion was continuously emulsified using an emulsifier (cabin machine) to prepare an 0/W type emulsion.

This emulsion is heated as it passes through the emulsifier, and its temperature is 65%.
~75°C is reached.

The emulsion was automatically hot-packed by a packaging machine under heating conditions, resulting in a product weighing 920 kg. After this product was left at room temperature for 2 months, the bag was opened and the physical changes in the emulsion were examined. However, no changes such as syneresis were observed.

Take 7.52 of this opened emulsion, dissolve it in 30 (7) hot water, and add 30 of the following ramen sauce to it.
I made ramen by adding m/, one serving of boiled noodles, and the ingredients.

Sauce composition Salt mirin 651rLl green onion
5.0 gyoga 5.02 garlic<
6. 2 f sugar 1
1.1'"Azimate" (trademark) 10.0 "Chinese flavor" (
Trademark) 35.0 water
1200 1ILl On the other hand, pork bone 1. O
kg of water 7. O I! Add and boil for 5.0 hours, 5.
．． I made 0 liters of pork bone soup.

Add 301 liters of the above sauce to 300 liters of this pork bone soup.
In addition, ramen noodles were made in the same manner, and a sensory test was conducted using the profile method with a panel of 20 people.

The results are shown in Table 2. Table 2 Evaluation items Emulsion of the present invention
Strength of pork bone soup flavor 7.0
13.0 (Strong animal smell) Desirability of flavor 13.9 (Refreshing) 7.0 Strength of body taste 10. 0 1 0
．． 0 Milky feeling 1 0. 8
10. 0 overall preference 12.9
8.0 As shown in Table 25
K. Products using Honyomei's emulsified seasoning composition have a weaker animal odor peculiar to bokko extract than pork bone soup, but this cannot be called a drawback, and the rich taste and milky feeling are the same. , it is rather clean, so it is rated excellent in terms of overall desirability.

Example 2 Pork extract 15 parts, beef tallow 40 parts, water 30 parts, salt 13
1 part of spices, 1 part of spices, and 1.3 parts of various emulsifiers shown in Table 3 were heated and mixed, and emulsified in the same manner as in Example 1.

The thermal stability of the obtained O/W emulsion was investigated, and the results are shown in Table 3.

Table 3 Types of emulsifier Storage conditions 70
℃ 50℃ 25℃ (time required for syneresis or plaque) Glycerin fatty acid ester X
X 3 days sorbitan 〃
× × 3-day soybean lecithin
XX
3-day sucrose monopalmitate H, L, B, 3.0 Not emulsified Same
Left Same left H. L. B, 7. O
x x 3 days H,L. B. 1
1.0 6.0 hours 1 day 7 days H, L. B, 1 5.0 1 day
7th 30th H. L. B. 16.0
1 day 7 days 30 days (x mark: syneresis occurred within 1.0 hour after emulsification) As shown in Table 3,
As emulsifiers, H, L. Only sucrose monopalmitate with B of 11.0 or higher was effective.

Next, H, L as an emulsifier. A 0/W type emulsion was prepared by using 1.3 parts of sucrose monopalmitate of B.15 and a gummy thickener as shown in Table 4, and its thermal stability was investigated.

The results are shown in Table 4.

In addition, Table 4 K also shows an example in which 4.5 parts of hydrogenated dextrin, SE 100 (hydrogenated dextrin manufactured by Matsutani Chemical Industry Co., Ltd.), was used in combination with xanthan gum.

As shown in Table 4, xanthan gum and low-strength bean gum, which are heat-resistant gums, are effective for the thermal stability K of emulsions.

In particular, when used in combination with hydrogenated dextrin, stability is dramatically increased.

Table 4 Thickener Type of amount added (%) Storage conditions 0 70 500. 25° (Number of storage days required for syneresis) Grilloid 3SG O. 6 1
7 30 Guaga AV
0.6 1 7
30 Caucust Bean Gum 584 0.6
2 10 43 Thickener
6″’i ka existence and type of case
(%) 70° 50° 25° (Storage days required for syneresis) Casiginan LS-47 0.6 1
7 30 tragacanth gum
0,6 1 7 30
, xanthan gum 1.03
14 621.5 3 l4
65 xanthan gum 0.6+
7 35 180 or more SE 100
4.5 Example 3 Beef extract 3 3 01v (moisture 48%) and water 1 4
Add 60 kg of salt, 5.0 kg of spices such as garlic, and stir and mix while heating. L.
B. 11.0 Ryoto sugar ester s-xx7
10-Okg
, xanthan gum5. 0 kg SE100 3
0 kg were sequentially added and heated to 60-65°C to dissolve.

To this, add 120 lard heated to 60-65℃ and melted.
A mixture of y and 300 kg of beef tallow was added and mixed to make a rough emulsion.

The crude emulsion was emulsified to form a 0/W type emulsion in the same manner as in Example 1, and then hot-packed to obtain a product of 93 ok9.

This product was stored at room temperature, and after 6 months, the bag was opened to examine its storage stability. No physical changes such as syneresis or deterioration of flavor were observed, and it was confirmed that it could be stored well.

Claims (1)

[Claims] 1 ■10-30 parts of animal extract, ■5-15 parts of salt,
■10 to 45 parts of edible fat, ■20 to 145 parts of water, ■0.1 to 5.0 parts of sucrose fatty acid ester with a hydrophilic lipophilic balance value of 11 or more, ■0.1 part of heat-resistant gum -1 part and (2) an O/W emulsified seasoning composition having a heat-resistant composition obtained by mixing and emulsifying 1 to 10 parts of starch and/or starch hydrolyzate.