HK1171921B - Seasoning in the form of acidic oil-in-water type emulsion, method for producing same, and salad containing seasoning in the form of acidic oil-in-water type emulsion - Google Patents

Description

Acidic oil-in-water type emulsified seasoning, method for producing same, and salad containing acidic oil-in-water type emulsified seasoning

Technical Field

The present invention relates to an acidic oil-in-water type emulsified seasoning, a method for producing the same, and a salad containing the acidic oil-in-water type emulsified seasoning.

Background

An acidic oil-in-water type emulsified seasoning such as mayonnaise and dressing (ドレツシング) is a seasoning widely enjoyed in daily diet, and salad is a typical food for using it. Salad can be classified into potato salad, vegetable salad, pasta salad, egg salad, fruit salad, etc., depending on the main food materials used. Generally, salad using an acidic oil-in-water type emulsified seasoning is obtained by mixing a food material with an acidic oil-in-water type emulsified seasoning.

Among the above-mentioned salad, vegetable salad and fruit salad have a problem that moisture is released from food materials such as vegetables and fruits with time from the start of production, and therefore not only the appearance of the salad is impaired, but also the taste of the freshly prepared salad cannot be maintained.

In addition, Japanese patent publication No. 7-112414 discloses a salad dressing using gelatinized starch. However, Japanese patent application laid-open No. 7-112414 does not disclose that it is effective for dehydrating food materials such as vegetables and fruits when preparing salad such as vegetable salad and fruit salad.

Disclosure of Invention

The invention provides an acidic oil-in-water type emulsified seasoning capable of effectively preventing dehydration from food materials, a method for producing the same, and salad containing the acidic oil-in-water type emulsified seasoning.

An acidic oil-in-water type emulsified seasoning according to one embodiment of the present invention,

contains a crosslinked starch, has an oil content of 10 to 70% by mass, has a viscosity of 20000 to 1000000 mPas, and contains a1 st peak existing in 0.5 to 5 μm and a2 nd peak existing in 20 to 80 μm in a particle size distribution measured by a laser diffraction particle size distribution measuring apparatus;

the viscosity of the crosslinked starch-water mixture obtained by using the crosslinked starch under the following conditions is 120 to 20000 mPas, and the average particle size of the crosslinked starch in the mixture is 20 to 40 μm.

Conditions are as follows: the crosslinked starch-water mixture containing 8 mass% of the crosslinked starch was heated to 90 ℃ and then held for 5 minutes, and then cooled to 20 ℃ and stirred by a homomixer at 10000rpm for 5 minutes.

In the acidic oil-in-water type emulsified seasoning, the 1 st peak may be present in a range of 1 to 3 μm.

In the acidic oil-in-water type emulsified seasoning, the shear strength of the crosslinked starch calculated in the following steps (1) to (3) may be 0.7 to 0.9.

Step (1): the crosslinked starch-water mixture containing 8 mass% of the crosslinked starch was heated to 90 ℃ and held for 5 minutes, then cooled to 20 ℃ and stirred with a vertical mixer (equipped with a whipper) at a speed scale of 6 to 3 minutes, and the volume average particle diameter a of the crosslinked starch in the mixture was measured by laser diffraction particle size distribution measurement.

Step (2): the crosslinked starch-water mixture containing 8 mass% of the crosslinked starch obtained in step 1 was stirred by a homomixer at 10000rpm for 5 minutes, and the volume average particle diameter B of the crosslinked starch in the mixture was measured by a laser diffraction particle size distribution measuring method.

And (3): the shear strength was obtained by the following calculation formula,

the shear strength is B/A.

The salad according to another aspect of the invention comprises a vegetable, a fruit or both, and the acidic oil-in-water type emulsified seasoning.

A method for producing an acidic oil-in-water type emulsified seasoning according to another aspect of the present invention is a method for producing an acidic oil-in-water type emulsified seasoning, comprising mixing an aqueous phase containing egg yolk and crosslinked starch with an oil phase.

The acidic oil-in-water emulsified seasoning contains a crosslinked starch, has an oil content of 10 to 70 mass% and a viscosity of 20000 to 1000000 mPas, and contains a1 st peak present in a range of 0.5 to 5 μm and a2 nd peak present in a range of 20 to 80 μm in a particle size distribution measured by a laser diffraction particle size distribution measuring apparatus; the crosslinked starch is obtained by heating a crosslinked starch-water mixture containing 8 mass% of the crosslinked starch to 90 ℃ and holding the mixture for 5 minutes, then cooling the mixture to 20 ℃, and the viscosity of the mixture is 120 to 20000 mPas when the mixture is stirred for 5 minutes at 10000rpm by a homomixer, and the average particle diameter of the crosslinked starch in the mixture is 20 to 40 [ mu ] m. By blending the acidic oil-in-water type emulsified seasoning containing the crosslinked starch in salad, dehydration from the food material can be effectively prevented and good texture can be obtained at the same time. The acidic oil-in-water type emulsified seasoning has a voluminous feeling and a good feeling of dissolution in the mouth.

Drawings

FIG. 1 is a graph showing the particle size distribution of the semi-solid seasonings obtained in example 1 and comparative example 3, respectively.

Detailed Description

The acidic oil-in-water type emulsified seasoning according to one embodiment of the present invention, a method for producing the same, and salad containing the acidic oil-in-water type emulsified seasoning will be described in detail below. In the present invention, "%" means "% by mass".

1. Acidic oil-in-water type emulsified seasoning

An acidic oil-in-water type emulsified seasoning according to one embodiment of the present invention contains a crosslinked starch, has an oil content of 10 to 70% by mass, has a viscosity of 20000 to 1000000 mPas, and contains a1 st peak present in 0.5 to 5 μm and a2 nd peak present in 20 to 80 μm in a particle size distribution measured by a laser diffraction particle size distribution measuring apparatus; the crosslinked starch is maintained at 90 ℃ for 5 minutes after the temperature of a crosslinked starch-water mixture containing 8 mass% of the crosslinked starch is raised, and then the mixture is left to cool to 20 ℃ and the viscosity of the mixture is 120 to 20000 mPas when the mixture is stirred for 5 minutes at 10000rpm by a homomixer, and the average particle diameter of the crosslinked starch in the mixture is 20 to 40 [ mu ] m.

The acidic oil-in-water type emulsified seasoning is an acidic seasoning (ph4.6 or less) in which an edible oil or fat is dispersed substantially uniformly in an aqueous phase in the form of oil droplets to maintain an oil-in-water type emulsified state.

1.1. Cross-linked starch

The acidic oil-in-water type emulsified seasoning according to the present embodiment may further contain a crosslinked starch. In the acidic oil-in-water type emulsified seasoning according to the present embodiment, at least a part of the crosslinked starch is preferably present undissolved, and more specifically, the crosslinked starch may be present in the form of particles in a swollen (water-absorbed) state.

The crosslinked starch used in the acidic oil-in-water type emulsified seasoning according to the present embodiment is obtained by crosslinking several hydroxyl groups in the starch molecule, and examples of the crosslinking method include crosslinking with acetylated adipic acid, crosslinking with acetylated phosphoric acid, and the like. The starch as the raw material of the crosslinked starch is not limited to its kind, and may be, for example, any of potato starch, corn starch (for example, corn starch derived from sweet corn, dent corn, and waxy corn), tapioca starch, sago starch, sweet potato starch, wheat starch, and rice starch, and in particular, corn starch derived from waxy corn or tapioca starch is more preferable as the raw material starch because of its high effect of absorbing dehydration of food materials derived from vegetables when blended in salad.

The average particle size of the crosslinked starch is 20 to 40 μm, and more preferably 25 to 35 μm. Here, the average particle size of the crosslinked starch is a value (volume average particle size) measured by a laser diffraction particle size distribution method, in which 500g of a crosslinked starch-water mixture containing 8 mass% of the crosslinked starch is heated to 90 ℃ and then held for 5 minutes, then cooled to 20 ℃ and stirred at 10000rpm for 5 minutes by a homomixer (manufactured by PRIMIX corporation, TK homomixer MARKII 2.5).

The crosslinked starch is a crosslinked starch-water mixture containing 8 mass% of the crosslinked starch, which is heated to 90 ℃ and then held for 5 minutes, and then cooled to 20 ℃ and has a viscosity of 120 to 20000 mPas, more preferably 150 to 15000 mPas, when the mixture is stirred for 5 minutes at 10000rpm in a homomixer. When the average particle diameter and viscosity are within the above ranges, the acidic oil-in-water type emulsified seasoning according to the present embodiment can absorb water from dehydrated vegetables and fruits when blended in salad. In the present invention, the viscosity of the crosslinked starch-water mixture containing 8 mass% of crosslinked starch after stirring at 10000rpm for 5 minutes in a homomixer is a value specified by the type of starch used as a raw material, the crosslinking method, and the degree of crosslinking. For example, the lower the viscosity of the crosslinked starch-water mixture containing 8 mass% of crosslinked starch after the 5-minute stirring treatment, the higher the degree of crosslinking, and the more inhibited the swelling of the starch particles. In the present invention, the "crosslinked starch-water mixture" is a concept including both an aqueous crosslinked starch solution in which crosslinked starch is dissolved in water and an aqueous crosslinked starch dispersion in which crosslinked starch is dispersed in water, and may be either of the aqueous solution and the aqueous dispersion.

The viscosity of the crosslinked starch-water mixture is a value determined as follows: the measurement was carried out by using a BH type viscometer, under the conditions of a product temperature of 20 ℃ and a rotation speed of 20rpm, using a spindle No. 1 when the viscosity was less than 375 mPas, a spindle No. 2 when the viscosity was 375 mPas or more and less than 1500 mPas, a spindle No. 3 when the viscosity was 1500 mPas or more and less than 3750 mPas, a spindle No. 4 when the viscosity was 3750 mPas or more and less than 7500 mPas, a spindle No. 5 when the viscosity was 7500 mPas or more and less than 15000 mPas, and a display reading at 2 revolutions of the spindle after the start of the measurement.

In measuring the viscosity of starch, the viscosity of an 8 mass% water mixture of starch is generally measured. In addition, since starch having a high degree of crosslinking may precipitate in water and be difficult to disperse uniformly, the stirring treatment under the above-mentioned conditions is performed for the purpose of non-uniform measurement. The homomixer is a stirring device that has been conventionally used in the production of foods, cosmetics, and the like, and is capable of adjusting the number of revolutions.

Further, the shear strength of the crosslinked starch used in the acidic oil-in-water type emulsified seasoning according to the present embodiment is preferably 0.7 to 0.9, more preferably 0.8 to 0.9, as calculated below. Here, if the shear strength is less than 0.7, the starch granules are likely to disintegrate and gelatinize, and the surface of the crosslinked starch granules is likely to hydrate, so that even when an acidic oil-in-water type emulsified seasoning containing the crosslinked starch is blended with salad, it is difficult to obtain an effect of absorbing water from dehydration of vegetables and fruits. On the other hand, if it exceeds 0.9, the crosslinked starch is difficult to disintegrate and gelatinize, and the surface of the crosslinked starch grains is hard to hydrate, so that even when an acidic oil-in-water type emulsified seasoning containing the crosslinked starch is blended with salad, it is difficult to obtain an effect of absorbing water from dehydration of vegetables and fruits. That is, in the present invention, the "shear strength" of the crosslinked starch is an index indicating the ease with which the crosslinked starch disintegrates and gelatinizes, and the ease with which the surface of the crosslinked starch grains hydrates. That is, when the shear strength is high, it means that disintegration and gelatinization are difficult, and as a result, the surface of the crosslinked starch grains is found to be hard to hydrate. On the other hand, when the shear strength is low, it means that the starch granules are easily disintegrated and gelatinized, and as a result, the surface of the crosslinked starch granules is easily hydrated.

The shear strength can be evaluated by examining the change in particle size before and after shearing a crosslinked starch-water mixture containing 8 mass% of crosslinked starch, and specifically, the following procedure can be followed. In the present invention, "shearing" means that mechanical shearing treatment is performed.

The method comprises the following steps: initially, the particle size of the crosslinked starch before shearing was applied was measured. That is, 500g of a crosslinked starch-water mixture containing 8 mass% of the crosslinked starch was heated to 90 ℃ and then held for 5 minutes, and then cooled to 20 ℃ to be stirred with a vertical mixer (KitchenAid, STAND mixer, model KSM5, equipped with a whipper) at a speed scale of 6 minutes and 3 minutes, and the crosslinked starch in the obtained mixture was measured by a laser diffraction particle size distribution measurement method to obtain a measured value (volume average particle diameter) a. Next, the particle size of the crosslinked starch after shearing the resulting crosslinked starch-water mixture was measured. That is, the crosslinked starch-water mixture containing 8 mass% of the crosslinked starch was stirred by a homomixer (TK homomixer MARKII2.5, manufactured by PRIMIX CORPORATION) at 10000rpm for 5 minutes, and the crosslinked starch in the mixture was measured by a laser diffraction particle size distribution measurement method to obtain a measured value (volume average particle diameter) B. Next, the shear strength was obtained by the following calculation formula.

Shear strength B/A

By setting the shear strength within the above range, water can be absorbed from vegetables and fruits when the salad dressing composition is used. In the present invention, the shear strength is a value specified by the type of the raw starch, the crosslinking method, and the degree of crosslinking. For example, the higher the shear strength, the stronger the crosslinking that inhibits swelling of the starch particles.

Examples of the crosslinked STARCH satisfying the above conditions include "FARINEXVA 70 WM" (manufactured by SONGOU CHEMICAL CO., LTD.) and "FOOD STARCH HR-7" (manufactured by SONGOU CHEMICAL CO., LTD.).

Further, the content of the crosslinked starch in the acidic oil-in-water type emulsified seasoning according to the present embodiment is preferably 0.1 to 15% by mass, more preferably 1 to 10% by mass, based on the acidic oil-in-water type emulsified seasoning, because the effect of absorbing water by dehydration of food materials derived from vegetables or the like when blended with salad is high.

The content of the crosslinked starch in the present invention is a value obtained by conversion into anhydrous one. That is, the content of the crosslinked starch in the crosslinked starch-water mixture containing 8 mass% of the crosslinked starch and the content of the crosslinked starch in the acidic oil-in-water type emulsified seasoning are both expressed in terms of anhydrous content.

1.2. Other ingredients

The acidic oil-in-water type emulsified seasoning according to the present embodiment may contain an oil or fat (edible oil or fat) and egg yolk. The oil content of the acidic oil-in-water type emulsified seasoning according to the present embodiment is 10 to 70% by mass, and since the acidic oil-in-water type emulsified seasoning according to the present embodiment is low in calorie, the oil content is preferably 10 to 40% by mass, and more preferably 10 to 35% by mass. The content of egg yolk in the acidic oil-in-water emulsified seasoning according to the present embodiment is 5 to 50 mass% (more preferably 10 to 40 mass%) in terms of a fresh state.

As described later, the acidic oil-in-water type emulsified seasoning according to the present embodiment can be produced by mixing and emulsifying an aqueous phase and an oil phase with an emulsifier.

The aqueous phase component of the acidic oil-in-water type emulsified seasoning according to the present embodiment is not particularly limited, and examples thereof include, in addition to water, egg yolk, vinegar (brewed vinegar), table salt, seasonings, saccharides, spices, coloring materials, and spices, and these may be used singly or in combination of 2 or more.

The egg yolk is not particularly limited as long as it is a generally edible egg yolk, and examples thereof include egg yolk obtained by subjecting raw egg yolk to 1 or 2 or more treatments among sterilization treatment, freeze treatment, drying treatment such as spray drying or freeze drying, enzyme treatment with phospholipase a1, phospholipase a2, phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, cholesterol removal treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or saccharides, and the like.

The oil phase component of the acidic oil-in-water type emulsified seasoning according to the present embodiment is mainly an oil or fat (edible oil or fat), and examples of the edible oil or fat include edible vegetable oils and fats (for example, rapeseed oil, soybean oil, safflower oil, sunflower oil, corn oil, olive oil, grapeseed oil, sesame oil, cottonseed oil, perilla seed oil, and linseed oil), fish oil, liver oil, and oils and fats subjected to transesterification, and oils and fats mainly containing diglycerides, and these oils and fats may be used singly or in combination of 2 or more.

The emulsifier that can be used in the acidic oil-in-water type emulsified seasoning according to the present embodiment may be appropriately selected depending on the use, and examples thereof include egg yolk lecithin, milk protein, soybean protein, monoglyceride derivative, sucrose fatty acid ester, sorbitan fatty acid ester, glycerin fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, and vegetable lecithin, in addition to the egg yolk, and 2 or more of them may be used alone or in combination.

1.3. Particle size distribution and viscosity

The acidic oil-in-water emulsified seasoning according to the present embodiment contains the 1 st peak present in 0.5 to 5 μm and the 2 nd peak present in 20 to 80 μm in the particle size distribution measured by a laser diffraction particle size distribution measuring apparatus. Here, the position of the "peak" refers to the vertex of the "mountain" existing in the particle size distribution.

In the acidic oil-in-water type emulsified seasoning according to the present embodiment, the 1 st particle may be an emulsified particle, and the 2 nd particle may be a crosslinked starch. In this case, the acidic oil-in-water type emulsified seasoning according to the present embodiment can improve the effect of preventing dehydration. In addition, the starch granules can have the closest packing structure in which the emulsified particles are present between the crosslinked starch particles, and an appropriate volume feeling can be imparted to the acidic oil-in-water type emulsified seasoning. The 1 st peak depends on the size of the emulsified particles, and the size of the emulsified particles can be adjusted by a conventional method according to the setting of the gap condition, pressure, and the like of the emulsifying apparatus used. The peak 2 depends on the size of the crosslinked starch as a raw material, and in the present invention, the peak 2 can be present in 20 to 80 μm by using the crosslinked starch having an average particle diameter of 20 to 40 μm in the crosslinked starch-water mixture containing 8 mass% of the crosslinked starch.

The viscosity of the acidic oil-in-water emulsified seasoning according to the present embodiment is 20000 to 1000000mPa · s, preferably 30000 to 400000mPa · s, and more preferably 30000 to 300000mPa · s, from the viewpoint of facilitating mixing with food materials. In the present invention, the viscosity of the acidic oil-in-water type emulsified seasoning is a value obtained as follows: the measurement was carried out by using a BH type viscometer, under the conditions that the product temperature was 20 ℃ and the rotation speed was 2rpm, using a 2-rotor when the viscosity was less than 15000 mPas, using a 3-rotor when the viscosity was more than 15000 mPas and less than 37500 mPas, using a 4-rotor when the viscosity was more than 37500 mPas and less than 75000 mPas, using a 5-rotor when the viscosity was more than 75000 mPas and less than 150000 mPas, using a 6-rotor when the viscosity was more than 150000 mPas and less than 375000 mPas, using a 7-rotor when the viscosity was more than 375000 mPas, and obtaining the measurement result from the display reading at 2 revolutions of the rotor after the start of the measurement.

1.4. Effect of action

The acidic oil-in-water emulsified seasoning according to the present embodiment contains the specific crosslinked starch, has an oil content of 10 to 70% by mass, and a viscosity of 20000 to 1000000mPa · s, and contains the 1 st peak present in 0.5 to 5 μm and the 2 nd peak present in 20 to 80 μm in a particle size distribution measured by a laser diffraction particle size distribution measuring apparatus, thereby effectively preventing dehydration from a food material.

In general, the more the viscosity of the acidic oil-in-water type emulsified seasoning is increased by adding the thickener or the like, the higher the water-repellent effect of the vegetable salad or the fruit salad prepared by using the acidic oil-in-water type emulsified seasoning is, but the more the thickener or the like is added, the more the acidic oil-in-water type emulsified seasoning has a sticky texture or a sticky feeling, and the commercial value may be impaired. In contrast, according to the acidic oil-in-water type emulsified seasoning of the present embodiment, although the crosslinked starch having a low viscosity when dispersed in water is used, dehydration of salad such as vegetable salad and fruit salad can be prevented more than when a thickener having a high viscosity is used, and a good texture can be achieved at the same time.

2. Method for producing acidic oil-in-water type emulsified seasoning

The method for producing an acidic oil-in-water emulsified seasoning according to the present embodiment may include a step of mixing an aqueous phase containing egg yolk and the specific crosslinked starch and preferably having a viscosity of 100 to 2000mPa · s with an oil phase preferably having a viscosity of 10 to 200mPa · s. In this case, the aqueous phase and the oil phase each contain the constituent components described in the column "1.3. other components" above, and the viscosities of the aqueous phase and the oil phase are each a value measured before emulsification. In this case, the aqueous phase contains the crosslinked starch, and thus can have a closest packed structure in which emulsified particles composed of oil droplets are present between the crosslinked starch particles at the time of emulsification, and can impart a suitable volume feeling to the acidic oil-in-water type emulsified seasoning.

3. Salad

The salad according to another embodiment of the present invention contains vegetables, fruits or both, and the acidic oil-in-water type emulsified seasoning according to the above embodiment. Examples of the salad according to the present embodiment include potato salad, vegetable salad, pasta salad, egg salad, fruit salad, and the like, and the salad is usually prepared by mixing a food material with the acidic oil-in-water type emulsified seasoning according to the above embodiment.

That is, since the salad containing vegetables and fruits or any one of them is dehydrated from the vegetables and fruits with the lapse of time, the incorporation of the acidic oil-in-water type emulsified seasoning according to the above embodiment has an excellent effect of effectively preventing dehydration and maintaining the appearance and taste of the salad.

The content of the acidic oil-in-water type emulsified seasoning in the salad according to the present embodiment is preferably 10 to 90% by mass.

4. Examples of the embodiments

The present invention will be described in further detail with reference to examples, but the present invention is not limited to the examples.

4.1. Example 1

10kg of vinegar, 43kg of clean water, 2kg of salt and 5kg of crosslinked starch (trade name "FARINEX VA70 WM", manufactured by SONGGUOCHE Co., Ltd.) made from waxy corn starch were mixed by a mixer to be uniform, and the mixture was heated to 95 ℃. After cooling to 20 ℃, 10kg of 10 mass% salted egg yolk was mixed to prepare an aqueous phase (viscosity: 210mPa · s), and an oil phase (viscosity: 30mPa · s) consisting of 30kg of salad oil was injected to roughly emulsify the mixture. The obtained crude emulsion was refined and emulsified by a colloid mill to obtain a semisolid seasoning (acidic oil-in-water type emulsified seasoning) as described in the present example. The viscosity of the semisolid dressing of example 1 was 22500 mPas (measured with a BH viscometer available from Toyobo industries, Ltd.). Further, the semi-solid seasoning of example 1 was measured for particle size distribution using a laser diffraction particle size distribution measuring apparatus, and as a result, a particle size distribution having a1 st peak with a particle size of 3.6 μm and a2 nd peak with a particle size of 30 μm was obtained (see fig. 1). The crosslinked starch used in example 1 had an A value (volume average particle diameter) of 39.3 μm, a B value (volume average particle diameter) of 29.8 μm and a shear strength (A/B) of 0.8, as measured under the column "1.2 crosslinked starch".

Further, a crosslinked starch-water mixture containing 8 mass% of the crosslinked starch used in example 1 was prepared, the mixture was heated to 90 ℃ and then held for 5 minutes, and then cooled to 20 ℃ and stirred at 10000rpm for 5 minutes by using a TK homomixer MARKII type 2.5 (manufactured by PRIMIX corporation), and the mixture (8 mass% aqueous dispersion) was 13000 mPas in viscosity and 29.8. mu.m in average particle diameter. The average particle diameter of the crosslinked starch and the particle size distribution of the semisolid seasoning, which were measured in the present example, the examples described later and the comparative examples, were measured by using a particle size distribution meter MT3300EXII (manufactured by japan electronics corporation). It was confirmed from the particle size distribution of the semi-solid seasoning of example 1 above that emulsified particles and cross-linked starch particles coexist in the semi-solid seasoning of example 1.

4.2. Example 2

A semi-solid seasoning (acidic oil-in-water type emulsified seasoning) of example 2 was prepared in the same manner as in example 1, except that the contents of the oil and fat, the crosslinked starch and the clear water were 40kg, 4.5kg and 33.5kg in example 1. The viscosity of the semi-solid seasoning of example 2 was 265000mPa · s. In addition, the semi-solid seasoning of example 2 was measured for particle size distribution using a laser diffraction type particle size distribution measuring apparatus, and as a result, a particle size distribution having the 1 st peak with a particle size of 2.3 μm and the 2 nd peak with a particle size of 31 μm was obtained.

4.3. Example 3

The semi-solid seasoning (acidic oil-in-water type emulsified seasoning) of example 3 was prepared in the same manner as in example 1 except that, as the crosslinked STARCH used in example 1, a crosslinked STARCH (trade name "FOOD STARCH HR-7", manufactured by songgu chemical corporation) using tapioca STARCH was blended in place of the trade name "farinenx VA70 WM" so that the amount of the crosslinked STARCH was 6kg and the clear water content was 42 kg. The viscosity of the semi-solid seasoning of example 3 was 110000mPa · s. In addition, the semi-solid seasoning of example 3 was measured for particle size distribution using a laser diffraction type particle size distribution measuring apparatus, and as a result, a particle size distribution having the 1 st peak with a particle size of 2.0 μm and the 2 nd peak with a particle size of 78 μm was obtained. The crosslinked starch used in example 3 had an A value (volume average particle diameter) of 29.3 μm, a B value (volume average particle diameter) of 27.1 μm and a shear strength (A/B) of 0.9, as measured under the column "1.2 crosslinked starch".

Further, a crosslinked starch-water mixture containing 8 mass% of the crosslinked starch used in example 3 was prepared, the mixture was heated to 90 ℃ and held for 5 minutes, and then cooled to 20 ℃ and stirred for 5 minutes at 10000rpm in a TK homomixer, and the mixture (8 mass% aqueous dispersion) was 150 mPas in viscosity and 27.1. mu.m in average particle diameter.

4.4. Comparative example 1

A semisolid seasoning (acidic oil-in-water type emulsified seasoning) of comparative example 1 was prepared in the same manner as in example 1, except that in the method for producing a semisolid seasoning of example 1, an gelatinized starch using waxy corn starch as a raw material was blended instead of the crosslinked starch. The viscosity of the semi-solid seasoning of comparative example 1 was 94000 mPas. In addition, the semi-solid seasoning of comparative example 1 was measured for particle size distribution using a laser diffraction particle size distribution measuring apparatus, and only the 1 st peak having a particle size of 1.9 μm appeared.

The gelatinized starch-water mixture containing 8 mass% of the gelatinized starch used in comparative example 1 was heated to 90 ℃ and held for 5 minutes, and then cooled to 20 ℃ and stirred for 5 minutes at 10000rpm with a TK homomixer, whereby the mixture (an 8 mass% aqueous dispersion of the gelatinized starch) had a viscosity of 44000 mPas and an average particle diameter of 8.7. mu.m. As can be understood from the particle size distribution of the semi-solid seasoning of comparative example 1 above: in the semi-solid seasoning of comparative example 1, the particles made of the gelatinized starch are gelatinized and disintegrated to form emulsified particles.

4.5. Comparative example 2

A semisolid seasoning (acidic oil-in-water type emulsified seasoning) of comparative example 2 was prepared in the same manner as in example 1, except that crosslinked starch (trade name "natrional 104", manufactured by natrionalstar) using tapioca starch was added as the crosslinked starch instead of the trade name "farinenx VA70 WM". The viscosity of the semi-solid seasoning of comparative example 2 was 100000 mPas. The crosslinked starch used in comparative example 2 had an A value (volume average particle diameter) of 28.1 μm, a B value (volume average particle diameter) of 28.4 μm and a shear strength (A/B) of 1, as measured under the column "1.2 crosslinked starch".

The crosslinked starch-water mixture containing 8 mass% of the crosslinked starch used in comparative example 2 was heated to 90 ℃ and held for 5 minutes, and then cooled to 20 ℃ and stirred for 5 minutes at 10000rpm in a TK homomixer, whereby the resulting mixture (8 mass% aqueous dispersion of crosslinked starch) had a viscosity of 100 mPas and an average particle diameter of 28.4. mu.m.

4.6. Comparative example 3

In the method for producing the semisolid seasoning of example 1, the semisolid seasoning of comparative example 3 (acidic oil-in-water type emulsified seasoning) as a crude emulsion was produced without performing the purification emulsification by a colloid mill. The viscosity of the semi-solid seasoning of comparative example 3 was 1600 mPas. In addition, the semi-solid seasoning of comparative example 3 was measured for particle size distribution using a laser diffraction particle size distribution measuring apparatus, and only the 2 nd peak (see fig. 1) was found where the particle size was 28 μm. That is, in comparative example 3, the emulsified particles had substantially the same particle size as the crosslinked starch, and only a peak having a particle size of 28 μm was observed.

4.7. Test example 1

The semi-solid seasonings prepared in examples 1 to 3 and comparative examples 1 to 3 were used to prepare salad with cold cabbage in the following formulation. Specifically, each salad was prepared by mixing 100 parts of shredded cabbage, 100 parts of various semi-solid seasonings and 15 parts of water, and about 60g of each salad was put into a plastic container with a cover (mass measured in advance) coated with gauze, and the container was covered with the cover and allowed to stand in a refrigerator for 1 night. Then, the container with salad was taken out of the refrigerator to reach a product temperature of 20 ℃, the lid was opened, the gauze was lifted up to remove moisture, the salad with cold cabbage was taken out, and the container mass was measured to calculate the dehydration rate from salad.

[ Table 1]

	Example 1	Example 2	Example 3	Comparative example 1	Comparative example 2	Comparative example 3
							Dehydration Rate (%)	1.18	2.02	1.70	3.61	4.19	3.12

From the results of table 1, it can be seen that: in the salad using the semi-solid seasoning prepared in examples 1 to 3, dehydration was effectively prevented. In addition, the semi-solid seasonings prepared in examples 1 to 3 all exhibited good mouthfeel.

Claims (4)

1. An acidic oil-in-water emulsified seasoning which contains a crosslinked starch, has an oil content of 10 to 70% by mass, has a viscosity of 20000 to 1000000 mPas, and contains a1 st peak present in 0.5 to 5 μm and a2 nd peak present in 20 to 80 μm in a particle size distribution measured by a laser diffraction particle size distribution measuring apparatus;

the viscosity of a crosslinked starch-water mixture prepared from the crosslinked starch under the following conditions is 120-20000 mPa.s, and the average particle size of the crosslinked starch in the mixture is 20-40 μm;

conditions are as follows: heating a crosslinked starch-water mixture containing 8 mass% of the crosslinked starch to 90 ℃ and then holding for 5 minutes, then cooling to 20 ℃, and stirring with a homomixer at 10000rpm for 5 minutes;

wherein the shear strength of the crosslinked starch calculated according to the following steps (1) to (3) is 0.7 to 0.9;

step (1): heating a crosslinked starch-water mixture containing 8 mass% of the crosslinked starch to 90 ℃ and holding the mixture for 5 minutes, cooling the mixture to 20 ℃, stirring the mixture at a speed scale of 6 to 3 minutes by using a vertical mixer equipped with a whipper, and measuring the volume average particle diameter A of the crosslinked starch in the obtained mixture by using a laser diffraction particle size distribution measurement method;

step (2): stirring the crosslinked starch-water mixture containing 8 mass% of the crosslinked starch obtained in step 1 with a homomixer at 10000rpm for 5 minutes, and measuring the volume average particle diameter B of the crosslinked starch in the obtained mixture by a laser diffraction particle size distribution measurement method;

and (3): the shear strength was determined by the following calculation formula

The shear strength is B/A.

2. An acidic oil-in-water type emulsified seasoning according to claim 1, wherein the 1 st peak is present in the range of 1 to 3 μm.

3. A salad comprising a vegetable, a fruit or both, and the acidic oil-in-water type emulsified seasoning according to claim 1 or 2.

4. A method for producing an acidic oil-in-water type emulsified seasoning according to claim 1 or 2, comprising the step of mixing an oil phase with an aqueous phase containing egg yolk and crosslinked starch.