CN110799044A - 含有配料的液状调味料 - Google Patents
含有配料的液状调味料 Download PDFInfo
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- CN110799044A CN110799044A CN201880045013.7A CN201880045013A CN110799044A CN 110799044 A CN110799044 A CN 110799044A CN 201880045013 A CN201880045013 A CN 201880045013A CN 110799044 A CN110799044 A CN 110799044A
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- ingredients
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- insoluble dietary
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明以提供具有擦碎状或泥状的配料特有的口感,且没有在保存中经时产生的变色或异味的含有配料的液状调味料为课题。根据本发明,提供含有配料的液状调味料,其是含有水不溶性食物纤维以及果汁和/或蔬菜汁的含有配料的调味料,其特征在于,该液状调味料中的水不溶性食物纤维的含量为0.25~15质量%,并且,该水不溶性食物纤维与该果汁和/或蔬菜汁的含量比以质量比计在1:1~1:100的范围内。
Description
技术领域
本发明涉及具有擦碎状或泥状的配料特有的口感,并且没有颜色或气味的经时变化的含有配料的液状调味料。
背景技术
一直以来,在沙拉或烹调食品中使用各种味道或形态的调味料。其中,在调味液中含有擦碎的蔬菜或切碎的蔬菜等配料的形态的液状调味料由于预先在调味液中加入有配料,所以节省了另外准备配料、与调味液混合并进行加热等烹调等的工夫,另外,通过配料的变化,适应多样化的消费者的嗜好。
在含有配料的液状调味料中,除了通常的液状调味料所要求的味道、香气以外,配料的口感也是重要的。到目前为止,作为用于展现配料特有的富有变化的口感的研究,提出了含有固体状的配料以及擦碎的萝卜或苹果泥等擦碎状或泥状的配料的含有配料的调味料。例如,提出了通过将擦碎的蔬菜和干燥蔬菜并用而赋予了干燥蔬菜单独无法展现的擦碎的蔬菜所特有的清爽感、香味的液体调味料(专利文献1),由在孔径为2mm的筛上残留的配料和含有通过孔径为2mm的筛的极小的固体物或糊状物的液体部分构成的蔬菜磨碎物状调味液(专利文献2)等。但是,擦碎的萝卜或苹果泥等配料容易经时产生变色或异味,在调味液中需要调整味道。
现有技术文献
专利文献
专利文献1:日本特开平11-130号公报
专利文献2:日本特开2013-39097号公报。
发明内容
发明所要解决的课题
本发明的课题在于,提供具有擦碎状或泥状的配料特有的口感,并且没有在保存中经时产生的变色或异味的含有配料的液状调味料。
解决课题的手段
本发明人为了解决上述课题而反复深入研究,结果发现,在含有配料的液状调味料中,通过相对于水不溶性食物纤维含有一定量的果汁和/或蔬菜汁,得到擦碎的蔬菜或水果泥、蔬菜泥那样的擦碎状或泥状的配料特有的口感,若同时也含有固体状的配料,则该固体状的配料的口感得到增强。另外,发现可抑制使用擦碎的蔬菜或水果泥、蔬菜泥的调味料容易经时产生的变色或异味,从而完成本发明。
即,本发明包含以下发明。
(1) 含有配料的液状调味料,其是含有水不溶性食物纤维以及果汁和/或蔬菜汁的含有配料的液状调味料,其特征在于,该液状调味料中的水不溶性食物纤维的含量为0.25~15质量%,并且,该水不溶性食物纤维与该果汁和/或蔬菜汁的含量比以质量比计在1:1~1:100的范围内。
(2) 根据(1)所述的含有配料的液状调味料,其中,所述水不溶性食物纤维为纤维素或豆腐渣粉末。
(3) 根据(1)或(2)所述的含有配料的液状调味料,其中,还含有固体配料。
(4) 根据(3)所述的含有配料的液状调味料,其中,所述固体配料为干燥配料。
(5) 根据(3)或(4)所述的含有配料的液状调味料,其中,以湿重计,含有调味料总体的5~60质量%的所述固体配料。
(6) 改善含有配料的液状调味料的口感的方法,其特征在于,使含有配料的液状调味料中含有水不溶性食物纤维以及果汁和/或蔬菜汁,以使得该含有配料的液状调味料中的水不溶性食物纤维的含量达到0.25~15质量%,并且,使得该水不溶性食物纤维与果汁和/或蔬菜汁的含量比以质量比计在1:1~1:100的范围内。
(7) 抑制含有配料的液状调味料在保存时的经时变化的方法,其特征在于,使含有配料的液状调味料中含有水不溶性食物纤维以及果汁和/或蔬菜汁,以使得该含有配料的液状调味料中的水不溶性食物纤维的含量达到0.25~15质量%,并且,使得该水不溶性食物纤维与果汁和/或蔬菜汁的含量比以质量比计在1:1~1:100的范围内。
本申请主张在2017年7月4日申请的日本国专利申请2017-131024号的优先权,包含该专利申请的说明书所记载的内容。
发明的效果
根据本发明,提供具有擦碎状或泥状的配料特有的口感(擦碎的苹果般的爽脆的有纤维感的口感,和醇和且可口的口感),并且固体状的配料的口感(洋葱碎般的爽口的口感)得到增强的含有配料的液状调味料。本发明的含有配料的液状调味料不会产生在目前的使用擦碎的萝卜或苹果泥等配料的液状调味料中可观察到的在保存中的变色或异味,可充分地感受到来源于配料的风味。
具体实施方式
本发明的含有配料的液状调味料(以下称为“本发明的液状调味料”)是含有水不溶性食物纤维以及果汁和/或蔬菜汁的含有配料的液状调味料,其特征在于,含有规定量的水不溶性食物纤维,并且,该水不溶性食物纤维与该果汁和/或蔬菜汁的含量的比例为规定的比率,从而具有擦碎状或泥状的配料特有的口感。本发明的液状调味料具有的“擦碎状或泥状的配料特有的口感”指在食用该液状调味料时感受到的擦碎状的水果或蔬菜般的有纤维感的口感(爽脆的口感,例如对擦碎的苹果所感受到的舌触感)和泥状的水果或蔬菜般的顺滑且醇和的口感。
<液状调味料>
在本发明中“液状调味料”指为了衬托出菜肴或食品原料的美味而使用的具有流动性的调味料。作为本发明的液状调味料,除了浇在蔬菜、肉类或鱼贝类等上来调味的调味品以外,还可列举出作料汁类、沙司类、汤汁类、柑桔酢等。
<配料>
在本发明中“配料”指固体配料、粉末化配料、微粉碎配料、擦碎状配料、糊状配料或水不溶性食物纤维。
<水不溶性食物纤维>
在本发明中“水不溶性食物纤维”指纤维素、半纤维素、木质素、不溶性果胶等不溶于水的分散于液体中的食物纤维。作为在本发明中使用的水不溶性食物纤维,例如可列举出以浆粕等为原料精制得到的纤维素,可以是将纤维素干燥制成粉末状得到的粉状纤维素、对纤维素进行物理或化学处理得到的纤维素(例如可观察到结晶结构的微晶纤维素)、对纤维素实施加工处理成纤维状得到的纤维状纤维素等中的任一种,优选粉状纤维素。另外,在本发明中,作为水不溶性食物纤维,除了上述纤维素以外,还可使用以谷类、豆类、水果类、蔬菜类等植物为原料精制得到的食物纤维,例如大豆纤维(豆腐渣粉末、炒黄豆粉等),麸(小麦麸、大麦麸、黑麦麸、燕麦麸等),由芸豆、鹰嘴豆、豌豆等豆类得到的纤维成分,玉米纤维,甜菜纤维,马铃薯纤维,苹果或橙等果浆。这些不溶性食物纤维可单独使用一种,或将两种以上组合使用。
本发明的液状调味料中的水不溶性食物纤维的含量为0.25~15质量%,优选为0.5~12质量%,更优选为2~10质量%。若水不溶性食物纤维的含量为上述范围,则可得到擦碎状的水果或蔬菜般的有纤维感的口感,因而优选。若水不溶性食物纤维的含量比15质量%高,则没有泥状的水果或蔬菜般的顺滑且醇和的口感,而感受到粗涩感,因而不优选。另外,若水不溶性食物纤维的含量比0.25质量%低,则擦碎状的水果或蔬菜般的有纤维感的口感弱,因而不优选。
<果汁或蔬菜汁>
在本发明中“果汁”指水果的榨汁液或通过提取等得到的水果的液体部分,在使用将水果制成泥或擦碎处理而得到的泥、擦碎物的情况下,指其中的液体部分。作为本发明的液状调味料中使用的果汁,例如可列举出来源于苹果、桃、葡萄、金虎尾、蓝莓、梨、柠檬、柚、酸橘、酸橙、蜜柑、葡萄柚、草莓、香蕉、甜瓜、猕猴桃、菠萝、黑醋栗、杏、番石榴、李子、芒果、番木瓜、荔枝等的果汁。其中,更优选苹果、桃、葡萄、金虎尾、蓝莓、梨或柠檬、柚、酸橘、酸橙、蜜柑、葡萄柚等柑橘类的果汁。这些果汁可使用一种或两种以上。另外,上述果汁也可在进行冷冻、浓缩、还原等加工后使用。
在本发明中“蔬菜汁”指将蔬菜进行粉碎等并榨汁得到的汁,在使用将蔬菜制成泥或擦碎处理而得到的泥、擦碎物的情况下,指其中的液体部分。作为本发明的液状调味料中使用的蔬菜汁,可列举出来源于可榨汁的蔬菜(例如洋葱、萝卜、胡萝卜等根菜,番茄、灯笼椒(pimento)、甜椒(paprika)、黄瓜、茄子等果菜,卷心菜、莴苣、菠菜、白菜、芹菜、油菜、青梗菜、长蒴黄麻、羽衣甘蓝、紫苏、韭菜、欧芹等叶菜,芦笋、笋等茎菜,花茎甘蓝、花椰菜等花菜等)的蔬菜汁。其中,更优选洋葱、萝卜。这些蔬菜汁可使用一种或两种以上。
在本发明的液状调味料中,水不溶性食物纤维与果汁和/或蔬菜汁的含量比以质量比计为1:1~1:100,优选为1:5~1:50,更优选为1:10~1:25。若水不溶性食物纤维与果汁和/或蔬菜汁的含量比在上述范围内,则容易得到擦碎状的水果或蔬菜般的有纤维感的口感,因而优选。若果汁和/或蔬菜汁相对于水不溶性食物纤维的含量比比上述含量比的范围高,则擦碎状的水果或蔬菜般的有纤维感的口感变弱,因而不优选,另外,若果汁和/或蔬菜汁相对于水不溶性食物纤维的含量比比上述含量比的范围低,则没有泥状的水果或蔬菜般的顺滑且醇和的口感,变得容易感受到纤维的粗涩感,因而不优选。
<固体配料>
在本发明的液状调味料中,也可含有固体配料。若在本发明的液状调味料中含有固体配料,则通过所述纤维成分增强该固体配料的口感。在本发明中“固体配料”指固体状的配料,其不同于通过上述水不溶性食物纤维与果汁和/或蔬菜汁的混合而得到的擦碎状或糊状的配料,具有某种程度的大小(例如3mm以上),且可感受到该固体配料的口感(例如若为洋葱,则是爽口的口感)。本发明的液状调味料中使用的“固体配料”是新鲜配料、盐腌的配料、干燥配料均可,优选干燥配料。
固体配料的形状可为长方体状、立方体(骰子)状、球状、粒状等的任何形状。另外,就固体配料的大小而言,例如在形状为长方体状的情况下,在调味液中溶胀后的配料的最长边的长度优选为1~60mm,更优选为1~20mm,进一步优选为2~20mm,最优选为4~20mm。在溶胀后的配料的大小低于1mm的情况下,无法得到固体配料的口感,另外,若超过60mm,则难以得到固体配料的口感。
以湿重计,本发明的液状调味料中的固体配料的含量为调味料总体的5~60质量%,优选为10~50质量%,更优选为10~40质量%。以湿重计,若配料的含量低于5质量%,则无法充分地得到作为固体配料的口感。另外,以湿重计,若配料的含量超过60质量%,则虽然配料本身和液状调味料的风味变得良好,但无法充分地得到擦碎物般的口感、由纤维成分带来的固体配料的口感增强效果。
在本发明的液状调味料中使用的固体配料为蔬菜的情况下,蔬菜的种类无特殊限定,例如可列举出洋葱、卷心菜、白菜、胡萝卜、灯笼椒、萝卜、萝卜叶、甜菜、藕、牛蒡、葱、紫苏、芹菜、欧芹、甜椒、番茄、黄瓜、玉米、花椰菜、茄子、马铃薯、甘薯、芋头、山药、南瓜等。其中,优选洋葱、卷心菜、白菜、胡萝卜、葱、芹菜、甜椒,更优选洋葱、卷心菜、白菜、胡萝卜。这些蔬菜可使用一种或两种以上。
作为蔬菜以外的实例,例如可列举出水果类(柠檬、柚、酸橘、酸橙、蜜柑、葡萄柚、苹果、菠萝、桃、葡萄、草莓、梨、香蕉、甜瓜、猕猴桃、黑醋栗、金虎尾、蓝莓、杏、番石榴、李子、芒果、番木瓜、荔枝等)、种子类(杏仁、花生、松子、椰子等)、蘑菇类(姬菇、香菇、洋蘑菇、杏鲍菇、灰树花等)、豆类(大豆、豌豆、扁豆、鹰嘴豆、埃及豆等)。
在本发明的液状调味料中含有的固体配料为干燥蔬菜的情况下,从不使多余的水分转移至调味液中的观点出发,该干燥蔬菜的水分量优选8质量%以下,更优选6质量%以下,进一步优选5质量%以下。
所述干燥蔬菜可通过在干燥前与糖类混合、或浸渍于含有糖类的溶液中并加热混合来制备。具体而言,作为糖类,可列举出葡萄糖、果糖、蔗糖、乳糖、淀粉水解物等,可使用两种以上。糖类的添加量、混合时间,和浸渍于含有糖类的溶液中的情况下的浓度、加热混合温度和时间,以及接下来的干燥的温度和时间只要根据蔬菜的种类、尺寸等任意地选择即可,但在与糖类混合的情况下的糖类的添加量相对于干燥蔬菜优选5~30质量%,在浸渍于含有糖类的溶液中的情况下的糖类的浓度优选5~30质量%,在溶液中的加热混合条件优选50~80℃下10分钟~12小时。
另外,所述干燥蔬菜可将经切割的蔬菜在钙盐溶液中加热混合后干燥而得。钙盐溶液的浓度、加热混合温度和时间、以及接下来的干燥的温度和时间只要根据蔬菜的种类、尺寸等任意地选择即可。具体而言,在水中以达到0.5~5质量%的方式溶解氯化钙、乳酸钙、醋酸钙等钙盐而得到的水溶液中,将经切割的蔬菜于50~80℃搅拌1~120分钟后,与处理液分离并进行沥水后,于65~80℃干燥3~12小时即可。在上述钙水溶液中也可含有5~30质量%的葡萄糖、果糖、蔗糖、乳糖、淀粉水解物等糖类。
所述干燥蔬菜可通过在切割为规定的大小后干燥或在干燥后切割来制备。作为干燥方法,可列举出热风干燥、冷冻干燥、减压加热干燥、微波干燥、日晒干燥、自然干燥等。
<其它的原料>
在本发明的液状调味料中,除了上述原料以外,可根据其种类含有在通常的液状调味料中使用的用于调味等的原料。本发明的液状调味料可以是不含有油脂的无油型、减少油脂量的低油型(10重量%以下)、含有油脂的油型(包括乳化型和分离型)中的任何类型的液状调味料,但无油型由于可通过添加果汁和/或蔬菜汁以及水不溶性食物纤维而得到具有浓郁味道的风味而优选。例如,在本发明的液状调味料为无油型的调味品的情况下,通常以水、食醋、糖类(包括高甜度甜味剂)、食盐为基本原料。在本发明的液状调味料中,除了如上所述的基本原料以外,例如可使用香辛料、香辛料提取物、香味油、氨基酸系调味料、核酸系调味料、有机酸系调味料、发酵调味料(风味原料、鲜味调味料)、酒类、香料等呈味/风味成分、粘度调节剂、稳定剂、着色剂、钙盐等添加剂等。这些成分的含量无特殊限定,可根据用途适宜确定。
上述食醋包括以米或麦等谷物或果汁为主要原料生产的酿造醋,和在冰醋酸或醋酸的稀释液中加入砂糖等调味料或向其中加入酿造醋得到的合成醋,在本发明中均可使用。作为酿造醋,例如可列举出谷物醋(米醋、糙米醋、黑醋、酒糟醋、麦芽醋、薏仁醋、大豆醋等)、果醋(苹果醋、葡萄醋、柠檬醋、臭橙醋(kabosu vinegar)、李子醋、葡萄酒醋、巴萨米克醋等)、通过以乙醇为原料的醋酸发酵制备的酒精醋、中国醋、雪利醋等,另外,作为合成醋,可列举出将冰醋酸或醋酸用水适宜稀释得到的醋等。其中,优选醋酸含量高、且来源于原料的风味弱的高醋酸浓度的酒精醋或合成醋。另外,这些食醋可单独使用或并用2种以上。
作为上述糖类,例如可列举出蔗糖、麦芽糖、果糖、异构化糖浆、葡萄糖、淀粉糖浆、糊精或山梨糖醇、麦芽糖醇、木糖醇等糖醇类等。这些糖类可只单独使用一种,或以任意的组合和比率并用两种以上。
作为上述高甜度甜味剂,例如可列举出阿斯巴甜、乙酰磺胺酸钾、三氯蔗糖、纽甜、甘草提取物、甜叶菊或其酶处理物等。这些高甜度甜味剂可只单独使用一种,或以任意的组合和比率并用两种以上。
上述食盐可以是食盐本身或含有食盐的食品。含有食盐的食品无特殊限定,作为实例,可列举出酱油、味噌、高汤等。
作为上述酱油,无特殊限定,例如可列举出浓口酱油、淡口酱油、白酱油、溜酱油、再酿造酱油等。这些酱油可只单独使用一种,或以任意的组合和比率并用两种以上。
作为上述味噌,无特殊限定,例如除了麦味噌、米味噌、豆味噌、调和味噌等以外,还可列举出根据其制法所导致的颜色差异而命名的红味噌、白味噌、淡色味噌等。这些味噌可只单独使用一种,或以任意的组合和比率并用两种以上。
上述香辛料指具有特有的香气、刺激性的呈味、色调,以增香、消臭、调味、着色等目的配合在饮食品中的利用植物体的一部分(植物的果实、果皮、花、蕾、树皮、茎、叶、种子、根、地下茎等)的调味料的一种,香辛料中也包括草药。香辛料也称为香料,例如可列举出胡椒(黑胡椒、白胡椒、红胡椒)、蒜、生姜、芝麻(芝麻的种子)、辣椒、辣根(洋山葵)、芥末、罂粟种子、肉豆蔻、肉桂、甜椒、小豆蔻、枯茗、藏红花、多香果、丁香、山椒、橘皮、茴香、甘草、葫芦巴、莳萝籽、花椒、荜拨、橄榄果等。另外,草药指香辛料中利用茎、叶和花的香辛料,例如可列举出豆瓣菜、香菜、紫苏、芹菜、龙蒿、细香葱、细叶芹、鼠尾草、百里香、月桂树、韭菜、欧芹、芥菜(Brassica juncea)、蘘荷、艾叶、罗勒、牛至、迷迭香、胡椒薄荷、香薄荷、柠檬草、莳萝、山葵叶、山椒叶等。
作为香辛料提取物,只要是通常标示为“香辛料”的食品的提取物均可,作为其实例,可列举出辣椒提取物、芥末提取物(芥菜提取物)、生姜提取物(姜提取物)、山葵提取物、胡椒提取物、蒜提取物(大蒜提取物)、洋葱提取物、山椒提取物等。这些香辛料提取物可只单独使用一种,或以任意的组合和比率并用两种以上。
作为上述香味油,例如可列举出姜油、大蒜油、芥末油、洋葱油、芝麻油、葱油、韭菜油、水芹油、紫苏油、山葵油、柠檬油、鱼贝油、畜肉油等。这些香味油可只单独使用一种,或以任意的组合和比率并用两种以上。
作为上述氨基酸系调味料,例如可列举出L-谷氨酸钠、DL-丙氨酸、甘氨酸、L-色氨酸或DL-色氨酸、L-苯丙氨酸、L-蛋氨酸或DL-蛋氨酸、L-赖氨酸、L-天冬氨酸、L-天冬氨酸钠、L-精氨酸等。这些氨基酸系调味料可只单独使用一种,或以任意的组合和比率并用两种以上。
作为上述核酸系调味料,例如可列举出5’-肌苷酸二钠、5’-鸟苷酸二钠、5’-尿苷酸二钠、5’-胞苷酸二钠、5’-核糖核苷酸钙、5’-核糖核苷酸二钠等。这些核酸系调味料可只单独使用一种,或以任意的组合和比率并用两种以上。
作为上述有机酸系调味料,例如可列举出枸橼酸钙、枸橼酸三钠、葡萄酸钾、葡萄酸钠、琥珀酸、琥珀酸一钠、琥珀酸二钠、醋酸钠、DL-酒石酸氢钾、L-酒石酸氢钾、DL-酒石酸钠、L-酒石酸钠、乳酸钾、乳酸钙、乳酸钠、富马酸一钠、DL-苹果酸钠等。这些有机酸系调味料可只单独使用一种,或以任意的组合和比率并用两种以上。通过并用两种以上的有机酸系调味料,双方的呈味协同地提高,因而优选。
作为上述风味原料,例如可列举出鲣高汤、海带高汤、蔬菜提取物、鲣提取物、海带提取物、鱼贝提取物、畜肉提取物等。这些风味原料可只单独使用一种,或以任意的组合和比率并用两种以上。
作为上述鲜味调味料,例如可列举出蛋白水解物、酵母提取物等。这些鲜味调味料可只单独使用一种,或以任意的组合和比率并用两种以上。
作为上述酒类,可列举出清酒、合成清酒、味醂、烧酒、葡萄酒、利口酒、绍兴酒等。这些酒类可只单独使用一种,或以任意的组合和比率并用两种以上。
作为上述香料,例如可列举出姜香料、大蒜香料、芥末香料、洋葱香料、芝麻香料、葱香料、韭菜香料、紫苏香料、山葵香料、柠檬香料等。这些香料可只单独使用一种,或以任意的组合和比率并用两种以上。
作为上述粘度调节剂,例如可列举出阿拉伯胶、海藻酸、海藻酸钠、角叉菜胶、刺梧桐树胶、琼脂、刺槐豆胶、黄原胶、瓜尔胶、结兰胶、纤维素、罗望子胶、塔拉胶、黄蓍胶、普鲁兰多糖、果胶、壳多糖、壳聚糖、变性淀粉等。这些粘度调节剂可只单独使用一种,或以任意的组合和比率并用两种以上。
<含有配料的液状调味料的制备方法>
本发明的液状调味料可通过包括将上述原料投入水中,边根据需要加热边混合搅拌的工序的制备方法制备。原料的混合搅拌只要根据目前公知的方法即可,上述混合搅拌工序中的优选的温度为20℃~95℃,在边加热边进行混合的情况下,为了抑制风味、色调等的变质,优选将加热温度的上限设为90℃。在通过上述工序制成均匀的液状后,直接或在进行加热杀菌或加压杀菌等杀菌处理后,与通常的液状调味料同样地填充于容器中。作为本发明的液状调味料所使用的容器,材质或形状无特殊限定,例如可列举出塑料制容器、小袋(聚乙烯小袋、铝小袋)、PET瓶、钢罐、铝罐、瓶容器等。另外,可在将本发明的液状调味料填充于容器中后,进行加热杀菌或蒸煮杀菌等杀菌处理而制成液状调味料。
<含有配料的液状调味料的使用形态>
本发明的液状调味料的使用形态无特殊限定,可撒、拌在蔬菜或鱼贝类、肉类等食材或菜肴中等使用。使用时的食材或菜肴是加热状态或非加热状态均可,优选以非加热状态用于色拉、烹调过的油炸食品、烧烤(牛排、烤鱼)、豆腐等。
实施例
以下,通过实施例来更具体地说明本发明。但是,本发明并不限定于这些实施例。
(试验例1) 水不溶性食物纤维的含量、水不溶性食物纤维与果汁的含量比的研究
(1) 试验品的制备(实施例1~8和比较例1~3)
依据表1所示的配合量(质量%),将由食盐、砂糖、酿造醋(酸度为15%)和黄原胶构成的通用原料与豆腐渣粉末(水不溶性食物纤维)、苹果果汁(5倍浓缩)或苹果泥混合于水中,搅拌至均匀后,进行80℃、5分钟的杀菌处理,填充于瓶中,从而制备试验品的含有配料的液状调味料。
(2) 感官评价试验
对于试验品的含有配料的液状调味料,进行“擦碎的苹果般的口感(爽脆感)”、“味道的醇和感”、“擦碎物般的配料感”的感官评价。感官评价由总计4名经训练的感官检查员根据下述标准进行。各评价项目的评分的计算方法是将4人的评价加权平均,并四舍五入到小数点后2位。
(擦碎的苹果般的口感)
5:非常良好地感受到擦碎的苹果般的有纤维感的口感和多汁感
4:良好地感受到擦碎的苹果般的有纤维感的口感和多汁感
3:感受到擦碎的苹果般的有纤维感的口感和多汁感
2:不怎么能感受到擦碎的苹果般的有纤维感的口感和多汁感
1:感受不到擦碎的苹果般的有纤维感的口感和多汁感。
(味道的醇和感)
5:无粗涩感,味道醇和且可口
4:无粗涩感,味道略醇和
3:无粗涩感
2:略有粗涩感
1:有粗涩感。
(擦碎物般的配料感)
5:充分地具有擦碎物般的配料的饱满感(食べ応え)
4:有擦碎物般的配料的饱满感
3:稍有擦碎物般的配料的饱满感
2:不怎么有擦碎物般的配料的饱满感
1:无擦碎物般的配料的饱满感。
(3) 保存试验
将试验品的含有配料的液状调味料于10℃和50℃保存7日后,恢复至常温,将50℃保存的样品与10℃保存的样品比较,评价“颜色”、“气味”、“风味”的变化。评价由总计4名经训练的感官检查员根据下述标准进行。各评价项目的评分的计算方法是将4人的评价加权平均,并四舍五入到小数点后2位。将3分以上设为容许范围内。
(颜色的变化)
5:完全无变色
4:几乎无变色
3:略有变色
2:有变色
1:有非常强的变色。
(气味的变化)
5:完全无异味
4:几乎无异味
3:略有异味
2:有异味
1:有非常强的异味。
(风味的变化)
5:完全无风味的变化
4:几乎无风味的变化
3:略有风味的变化
2:有风味的变化
1:有非常强的风味的变化。
(4) 试验结果
将上述各试验结果示出于表1中。
[表1]
(※1)果汁为90质量%,(※2)包括来源于苹果泥的果汁。
如表1所示,含有水不溶性食物纤维(豆腐渣粉末)和果汁(苹果果汁),水不溶性食物纤维(豆腐渣粉末)的含量为0.5~12质量%,且水不溶性食物纤维(豆腐渣粉末):果汁(苹果果汁)的比率在1:1~1:100范围内的实施例1乃至7的含有配料的液状调味料在得到擦碎的苹果般的口感的同时,味道醇和,且有擦碎物般的配料的饱满感。另外,在保存后变色、异味的产生、味道的变化也少。另外,在部分使用苹果泥的实施例8中,只要是不妨碍本发明的效果的程度,即使果汁的一部分来源于泥,如果含有水不溶性食物纤维(豆腐渣粉末)和果汁(苹果果汁),水不溶性食物纤维(豆腐渣粉末)的含量为0.5~12质量%,且水不溶性食物纤维(豆腐渣粉末):果汁(苹果果汁)的比率在1:1~1:100范围内,则含有配料的液状调味料在得到擦碎的水果般的口感的同时,味道醇和,有擦碎物般的配料的饱满感。另外,在保存后变色、异味的产生、味道的变化也在可容许的范围内。另一方面,水不溶性食物纤维的含量少的比较例1的口感、味道、饱满感均不充分。另外,水不溶性食物纤维的含量多的比较例2的可口性略为欠缺,另外成为糊状,难以从容器取出、浇汁。目前的只由泥构成的比较例3即使在冷藏保存下也可观察到相比刚制备后的颜色的变化,在高温下可观察到非常强的变色。
(试验例2) 水不溶性食物纤维的种类和蔬菜的形态的研究
(1) 试验品的制备(实施例9~12和比较例4~7)
按照表2所示的配合量(质量%),将由苹果醋、食盐、砂糖、酿造醋(酸度为15%)、黄原胶构成的通用原料与水不溶性食物纤维(豆腐渣粉末/粉状纤维素A、粉状纤维素B)、洋葱(汁/泥/粉末)、萝卜(汁/擦碎物/粉末)混合于水中,搅拌至均匀后,进行80℃、5分钟的杀菌处理,填充于瓶中,从而制备试验品的含有配料的液状调味料。粉状纤维素使用Nippon PaperChemicals Co., Ltd.制的W-50 (粉状纤维素A)、W-100 (粉状纤维素B)。
(2) 感官评价试验
对于试验品的含有配料的液状调味料,对调味液进行“擦碎的蔬菜般的口感(爽脆感)”、“味道的醇和感”、“擦碎物般的配料感”的感官评价,对调味料整体进行“固体洋葱的口感(爽口感)”的感官评价。感官评价由总计5名经训练的感官检查员根据下述标准进行。各评价项目的评分的计算方法是将5人的评价加权平均,并四舍五入到小数点后2位。综合评价是将各评价项目的评分加权平均。
(擦碎的蔬菜般的口感)
5:非常良好地感受到擦碎的蔬菜般的有纤维感的口感和水灵的蔬菜感
4:感受到擦碎的蔬菜般的有纤维感的口感和水灵的蔬菜感
3:稍微感受到擦碎的蔬菜般的有纤维感的口感和水灵的蔬菜感
2:不怎么能感受到擦碎的蔬菜般的有纤维感的口感和水灵的蔬菜感
1:感受不到擦碎的蔬菜般的有纤维感的口感和水灵的蔬菜感。
(味道的醇和感)
5:无粗涩感,味道醇和且可口
4:无粗涩感,味道略醇和
3:无粗涩感
2:略有粗涩感
1:有粗涩感。
(擦碎物般的配料感)
5:充分地具有擦碎物般的配料的饱满感
4:有擦碎物般的配料的饱满感
3:稍有擦碎物般的配料的饱满感
2:不怎么有擦碎物般的配料的饱满感
1:无擦碎物般的配料的饱满感。
(固体洋葱的口感)
5:纤维成分缠绕在固体洋葱上,衬托出固体洋葱的口感
4:纤维成分缠绕在固体洋葱上,良好地感受到固体洋葱的口感
3:纤维成分有些缠绕在固体洋葱上,略微地感受到固体洋葱的口感
2:纤维成分几乎未缠绕在固体洋葱上,不怎么能衬托出固体洋葱的口感
1:纤维成分未缠绕在固体洋葱上,未衬托出固体洋葱的口感。
(3) 保存试验
将试验品的含有配料的液状调味料于10℃和50℃保存7日后,恢复至常温,将50℃保存的样品与10℃保存的样品比较,与试验例1相同地确认“颜色”、“气味”、“风味”的变化。
(4) 试验结果
将上述各试验结果示出于表2中。
[表2]
如表2所示,含有水不溶性食物纤维(豆腐渣粉末、粉状纤维素)和蔬菜汁(洋葱汁、萝卜汁)的实施例9乃至12的含有配料的液状调味料在得到擦碎的蔬菜般的口感的同时,味道醇和,且有饱满感。另外,在保存后变色、异味的产生、味道的变化也少。另外,纤维成分充分地缠绕在固体配料上,良好地感受到固体配料的洋葱的口感(爽口感)。另一方面,目前的只由蔬菜泥或擦碎物(洋葱泥、擦碎的萝卜)构成的比较例4和比较例6的味道略感受到刺激,饱满感不充分。另外,未与固体配料缠绕,也未衬托出固体配料的口感。另外,只由蔬菜粉末(洋葱粉末、萝卜粉末)构成的比较例5和比较例7的味道和饱满感差,在保存后感受到臭味,风味也差。
产业上的可利用性
本发明可用于调味品等液状调味料的制备领域。
本说明书中引用的所有的出版物、专利和专利申请以参考的方式全文并入本说明书中。
Claims (7)
1.含有配料的液状调味料,其是含有水不溶性食物纤维以及果汁和/或蔬菜汁的含有配料的液状调味料,其特征在于,所述液状调味料中的水不溶性食物纤维的含量为0.25~15质量%,并且,所述水不溶性食物纤维与所述果汁和/或蔬菜汁的含量比以质量比计在1:1~1:100的范围内。
2.根据权利要求1所述的含有配料的液状调味料,其中,所述水不溶性食物纤维为纤维素或豆腐渣粉末。
3.根据权利要求1或2所述的含有配料的液状调味料,其中,还含有固体配料。
4.根据权利要求3所述的含有配料的液状调味料,其中,所述固体配料为干燥配料。
5.根据权利要求3或4所述的含有配料的液状调味料,其中,以湿重计,含有调味料总体的5~60质量%的所述固体配料。
6.改善含有配料的液状调味料的口感的方法,其特征在于,使含有配料的液状调味料中含有水不溶性食物纤维以及果汁和/或蔬菜汁,以使得所述含有配料的液状调味料中的水不溶性食物纤维的含量达到0.25~15质量%,并且,使得所述水不溶性食物纤维与果汁和/或蔬菜汁的含量比以质量比计在1:1~1:100的范围内。
7.抑制含有配料的液状调味料在保存时的经时变化的方法,其特征在于,使含有配料的液状调味料中含有水不溶性食物纤维以及果汁和/或蔬菜汁,以使得所述含有配料的液状调味料中的水不溶性食物纤维的含量达到0.25~15质量%,并且,使得所述水不溶性食物纤维与果汁和/或蔬菜汁的含量比以质量比计在1:1~1:100的范围内。
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JP6792309B1 (ja) * | 2019-06-17 | 2020-11-25 | 株式会社Mizkan Holdings | 不溶性食物繊維含有食材を含有する固体状食品組成物及びその製造方法 |
CN113080429A (zh) * | 2021-04-25 | 2021-07-09 | 四川丰泰食品科技有限公司 | 一种含有不溶性膳食纤维的盐及其制备方法 |
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