CN116602387A

CN116602387A - Acidic liquid seasoning

Info

Publication number: CN116602387A
Application number: CN202310098142.5A
Authority: CN
Inventors: 樋上雅朗; 奥田悠介; 横堀朋子
Original assignee: Kewpie Corp
Current assignee: Kewpie Corp
Priority date: 2022-02-15
Filing date: 2023-02-10
Publication date: 2023-08-18
Also published as: JP2023118601A; JP7084562B1

Abstract

The present invention provides an acidic liquid seasoning which suppresses the content of olive oil and has excellent flavor of olive oil. The present invention is characterized in that the present invention is an acidic liquid seasoning containing at least an edible oil and an acid material, wherein the edible oil contains olive oil, the content of the olive oil is 3 to 15 mass% relative to the total amount of the acidic liquid seasoning, and the ratio of the peak area of estragole to the peak area of 2-hexenal is 0.02 to 50 when the aroma component of the acidic liquid seasoning is measured by solid-phase microextraction-gas chromatography mass spectrometry. Such an acidic liquid seasoning suppresses the content of olive oil and is excellent in the flavor of olive oil.

Description

Acidic liquid seasoning

Technical Field

The present invention relates to an acidic liquid seasoning. More specifically, the present invention relates to an acidic liquid seasoning containing edible oil or fat.

Background

The unique flavor of olive oil is very popular and is used in various cooking and flavoring agents. In recent years, the popularity of olive oil has increased, and there has been a strong demand for liquid seasonings having a strong olive oil flavor.

For example, patent document 1 discloses an emulsified seasoning containing olive oil, octenyl succinic acid-treated starch, white grape vinegar and water, and describes that the content of olive oil in the emulsified seasoning is most preferably 25 to 50 mass%.

Prior art literature

Patent literature

Patent document 1: japanese patent laid-open No. 2018-00002

Disclosure of Invention

Problems to be solved by the invention

However, when the content of olive oil in the liquid seasoning is large, there is a concern that clouding and solidification may occur during distribution and storage in a refrigerator, and the content of olive oil in the liquid seasoning is difficult to increase. Accordingly, an acidic liquid seasoning having an excellent flavor of olive oil while suppressing the content of olive oil is desired.

Solution for solving the problem

The present inventors have conducted various formulation studies for improving the flavor of olive oil. In the course of this study, it was found that the flavor of the acidic liquid seasoning containing a small amount of olive oil can be enhanced by adding a specific aroma component (Estragole) which is not known as an aroma component of olive oil to the acidic liquid seasoning in a specific ratio. The present invention has been completed based on this finding.

That is, according to one aspect of the present invention, there is provided an acidic liquid seasoning comprising,

which is an acidic liquid seasoning containing at least edible oil and fat and an acidic material,

the edible oil and fat described above contains olive oil,

the content of the olive oil is 3 to 15 mass% based on the total amount of the acidic liquid seasoning,

when the aroma component of the acidic liquid seasoning is measured by solid-phase microextraction-gas chromatography mass spectrometry, the ratio of the peak area of estragole to the peak area of 2-hexenal is 0.02 to 50.

In the aspect of the present invention, the content of the acid material is preferably 0.10% by mass or more and 0.90% by mass or less relative to the total amount of the acidic liquid seasoning.

In the aspect of the present invention, the content of the olive oil is preferably 10% by mass or more and 35% by mass or less relative to the total amount of the edible oil.

In the aspect of the present invention, the total content of the edible oil and fat is preferably 5% by mass or more and 70% by mass or less relative to the total amount of the acidic liquid seasoning.

In the aspect of the present invention, the acidic liquid seasoning is preferably in a separate form.

ADVANTAGEOUS EFFECTS OF INVENTION

According to the present invention, an acidic liquid seasoning having an excellent olive oil flavor and having a suppressed olive oil content can be provided. Such an acidic liquid seasoning can cause appetite of consumers, and further expansion of the market for the acidic liquid seasoning can be expected.

Detailed Description

< acidic liquid flavoring >)

The acidic liquid seasoning of the present invention contains at least an edible oil or fat and an acid material, and contains the following specific aroma components. The liquid seasoning may further contain water, a seasoning such as granulated sugar, a thickener, and other raw materials, depending on the kind of the acidic liquid seasoning.

The acidic liquid seasoning may be emulsified or separated, and is preferably separated. The separated state is a state in which two or more layers are formed, and examples thereof include an acidic separated liquid seasoning including an oil phase and an aqueous phase, and an acidic separated liquid seasoning including an oil phase and an emulsified phase. An acidic separated liquid seasoning comprising an oil phase and an emulsified phase is preferable because it is easy to enhance the flavor of olive oil. The emulsified phase is preferably an oil-in-water (O/W type) emulsion.

Examples of the acidic liquid seasoning include sauce, and other foods similar to these, and sauce is preferable.

(aroma component)

The acidic liquid flavoring agent at least contains estragole and 2-hexenal as aroma components. The acidic liquid seasoning may contain, in addition to estragole and 2-hexenal, a fragrance component contained in natural olive oil, and may further contain other fragrance components within a range that does not impair the effects of the present invention.

Estragole is a characteristic scent contained in basil (basil) and the like. On the other hand, 2-hexenal is one of the components of the green aroma contained in olive oil. The present inventors have found that by including estragole in a specific ratio relative to 2-hexenal contained in olive oil, the flavor of olive oil can be unexpectedly enhanced.

The ratio of the peak area of estragole to the peak area of 2-hexenal (the peak area of estragole/the peak area of 2-hexenal) is 0.02 or more and 50 or less, the lower limit is preferably 0.025 or more, more preferably 0.03 or more, still more preferably 0.04 or more, still more preferably 0.06 or more, most preferably 1 or more, and the upper limit is preferably 40 or less, more preferably 30 or less, still more preferably 25 or less, still more preferably 10 or less, and most preferably 5 or less, when the aroma components of the acidic liquid seasoning are measured by solid-phase microextraction-gas chromatography mass spectrometry described in detail below. If the ratio of the peak area of estragole to the peak area of 2-hexenal is within the above numerical range, the content of olive oil can be suppressed and the flavor of olive oil can be enhanced.

The method for adjusting the peak areas of estragole and 2-hexenal in the acidic liquid seasoning is not particularly limited, and examples thereof include a method in which estragole and 2-hexenal are added to the acidic liquid seasoning, respectively, to serve as a spice; a method for preparing food material or its extract containing estragole and 2-hexenal is provided. Specifically, as a method for adjusting the peak area of estragole in the acidic liquid seasoning, a method for adjusting the content of a spice or a spice extract containing estragole in the acidic liquid seasoning is mentioned. Further, the sweet wormwood brain is a fragrance component contained in basil, and therefore, an extract of basil may be blended into the acidic liquid seasoning, but in order to suppress the influence on the taste of the acidic liquid seasoning, it is preferable that the sweet wormwood brain does not contain ground basil. As a method for adjusting the peak area of 2-hexenal in the acidic liquid seasoning, there are mentioned a method for adjusting the content of 2-hexenal-containing olive oil in the acidic liquid seasoning, a method for adjusting the type of raw material olive oil, and a method for purifying the raw material olive oil.

Even if the amounts of estragole and 2-hexenal in the acidic liquid seasoning were the same, the peak areas obtained were different in terms of the characteristics of solid-phase microextraction-gas chromatography mass spectrometry. Examples of the reasons for this include differences in the amounts of components volatilized into the gas phase due to differences in the volatility of the two components, differences in the affinity with other components in the sample, and the like. Further, the ratio calculated from the peak area and the ratio calculated from the quantitative value may be different in value due to various factors caused by the characteristics of the measurement method.

(method for measuring aroma component)

The aroma components of the acidic liquid seasoning can be measured by headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GC-MS) under the following conditions.

(1) Separation and concentration method of aroma components

The aroma components were separated and concentrated by a solid-phase microextraction method using SPME fiber and a volatile component extraction apparatus under the following conditions.

< conditions for solid phase microextraction >)

SPME fiber: 2-layer laminated coated SPME fiber (product name: stableflex 50/30 μm, DVB/Carboxen/PDMS (manufactured by Agilent Technologies)) having a divinylbenzene-dispersed polydimethylsiloxane layer with a film thickness of 50 μm on the outside and a Carboxen-dispersed polydimethylsiloxane layer with a film thickness of 30 μm on the inside

Volatile component extraction device: PAL SYSTEM RTC 120 and CTC Analitics systems

Preheating: 40 ℃ for 15min

Stirring speed: 300rpm

Volatile component extraction: 40 ℃ for 20min

Desorption time: 10min

(2) Method for measuring aroma component

The peak areas of estragole and 2-hexenal in the acidic liquid seasoning were measured by gas chromatography and mass spectrometry under the following conditions. The content of 2-hexenal was measured in the same manner as in the sample of the standard product to which 2-hexenal was added, and the content was quantified from the peak area of 2-hexenal in the obtained gas chromatogram.

The quantitative ion masses of the respective components are as follows.

Artemisia princeps Pampanini: quantitative ion mass m/z 121

2-hexenal: quantitative ion Mass m/z 69

< gas chromatography Condition >)

Measurement device: agilent Intuvo 9000GC SYSTEM (manufactured by Agilent Technologies)

Chromatographic column: the inner wall of the material was coated with a liquid phase of polyethylene glycol at a thickness of 0.25. Mu.m, a capillary chromatography column length of 30m, a caliber of 0.25mm and a film thickness of 0.25. Mu.m (product name: DB-WAX Ultra Inert (manufactured by Agilent Technologies system)) at a thickness of 30m, a caliber of 0.25mm and a film thickness of 0.25. Mu.m

Temperature conditions: maintaining at 35deg.C (5 min) and heating to 120deg.C at 5deg.C/min

Heating to 220 ℃ at 15 ℃ per minute to keep for 6 minutes

Carrier gas: he gas and gas flow rate 1.0 mL/min

Injection: no split 1.6 min → purge 50 mL/min

Inlet temperature: 250 DEG C

Workstation: MSD ChemStation (Agilent Technologies system)

< Mass Spectrometry conditions >

Mass spectrometer: four-stage rod type mass spectrometer (product name: agilent 5977B)

(Agilent Technologies System)

Scanning quality: m/z 29.0-350.0

Ionization mode: EI (ionization voltage 70 eV)

In the case of low signal intensity, for example, a SIM (selective ion monitoring) measurement may be performed instead of a scanning measurement.

The measurement device is not limited to the above, and for example, a device having equivalent performance such as Agilent 7890B, agilent5977S may be used, and the conditions may be appropriately adjusted according to the specifications of the measurement equipment used, and the measurement may be performed.

(pH of acidic liquid seasoning)

The pH of the acidic liquid seasoning is not particularly limited, and is, for example, 2.6 or more and 4.6 or less, the lower limit is preferably 2.7 or more, more preferably 2.8 or more, and the upper limit is preferably 4.0 or less, more preferably 3.8 or less, and even more preferably 3.5 or less. When the pH of the acidic liquid seasoning is within the above range, the generation of microorganisms in the acidic liquid seasoning can be controlled, the preservability can be improved, and the flavor of the acidic liquid seasoning can be improved. The pH value of the acidic liquid seasoning was measured at 1 atm and 20℃using a pH meter (Table pH meter F-72 manufactured by horiba, inc.).

(moisture content of acidic liquid seasoning)

The moisture content of the acidic liquid seasoning is not particularly limited, and may be appropriately set according to the content of other components. The moisture content of the acidic liquid seasoning is not particularly limited, and is preferably 5% by mass or more and 75% by mass or less, and the lower limit is more preferably 10% by mass or more, further preferably 15% by mass or more, further more preferably 20% by mass or more, and the upper limit is more preferably 70% by mass or less, further preferably 65% by mass or less, further more preferably 60% by mass or less.

(edible oil)

The edible oil and fat used for the acidic liquid seasoning at least comprises olive oil. The olive oil is not particularly limited as long as it is an oil obtained from olive fruits and having a flavor peculiar to olive oil. As the olive oil, for example, virgin olive oil obtained by squeezing only from olive fruits, pure olive oil obtained by mixing virgin olive oil with refined olive oil, and the like can be used. As the virgin olive oil, extra virgin olive oil, ordinary virgin olive oil, and the like can be used. Of these, extra virgin olive oil is preferably used.

The content of olive oil is preferably 3 mass% or more and 15 mass% or less, and the lower limit is preferably 5 mass% or more, more preferably 6 mass% or more, further preferably 7 mass% or more, and the upper limit is preferably 14 mass% or less, more preferably 13 mass% or less, further preferably 12 mass% or less, relative to the total amount of the acidic liquid seasoning. When the content of the olive oil is within the above range, the content of the olive oil can be suppressed and the flavor of the olive oil can be perceived. In addition, when the content of olive oil exceeds 15 mass%, the olive oil is likely to be solidified, and the original olive oil flavor is too strong, so that it is difficult to obtain the effect of the present invention.

In the acidic liquid seasoning, other edible fats and oils other than olive oil may be used. The edible oil other than olive oil is not particularly limited, and conventionally known edible oils and fats can be used. Examples of the edible oil include vegetable oils such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower seed oil, safflower oil, sesame oil, linseed oil, rice oil, camellia oil, perilla oil, grapeseed oil, peanut oil, almond oil, avocado oil, and the like; fish oil, beef tallow, lard and chicken fat; or oils and fats obtained by subjecting MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, transesterified oil or the like to chemical treatment, enzymatic treatment or the like. Among these, rapeseed oil, soybean oil, corn oil, palm oil, or a mixed oil of these are preferably used.

The total content of the edible oil and fat (total content of the olive oil and other edible oil and fat) is not particularly limited, but is preferably 5 mass% or more and 70 mass% or less, and the lower limit is more preferably 10 mass% or more, further preferably 20 mass% or more, further preferably 30 mass% or more, and the upper limit is more preferably 65 mass% or less, further preferably 60 mass% or less, further more preferably 55 mass% or less, relative to the total amount of the acidic liquid seasoning. When the total content of the edible oil and fat is within the above range, a sense of thickening from the oil and fat is easily perceived.

(acid Material)

The acidic liquid seasoning can be adjusted to a pH in the above preferred range by compounding an acid material. As the acid material, for example, organic acids such as acetic acid, citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, succinic acid, and salts thereof; inorganic acids such as phosphoric acid and hydrochloric acid, and salts thereof; lemon juice, apple juice, orange juice, lactic acid fermented milk, etc.

The content of the acid material is not particularly limited, and may be appropriately adjusted according to the target pH and the content of acetic acid. For example, the content of the acid material is preferably 0.10 mass% or more and 0.90 mass% or less, more preferably 0.15 mass% or more, further preferably 0.20 mass% or more, and further preferably 0.85 mass% or less, further preferably 0.80 mass% or less, relative to the total amount of the acidic liquid seasoning. When the content of acetic acid is within the above range, the sour taste can be suppressed and the flavor of olive oil can be emphasized.

(other raw materials)

In addition to the above-described raw materials, the acidic liquid seasoning may be appropriately selected to contain various raw materials commonly used for acidic liquid seasonings within a range that does not impair the effects of the present invention. Examples of the flavoring include soy sauce, mirin, salt, sodium glutamate, and broth; sugars such as glucose, fructose, sucrose, maltose, oligosaccharides and trehalose; spice such as mustard powder and pepper; emulsifying agents such as spice extract, lecithin, lysolecithin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, octenyl succinylated starch, etc.; thickeners such as xanthan gum, carrageenan, guar gum, tamarind gum, locust bean gum, gellan gum, and acacia; antioxidants such as ascorbic acid and vitamin E, bacteriostats, etc.

Method for producing acidic liquid seasoning

An example of the method for producing an acidic liquid seasoning of the present invention will be described. In preparing an acidic separated liquid seasoning having an emulsified phase and an oil phase, for example, raw materials such as olive oil, vinegar (acetic acid), a thickener, a seasoning, a spice extract, and clear water are first mixed. Then, the mixture prepared as described above is stirred by a mixer or the like, and then, the mixture is subjected to emulsification treatment by injecting edible oil or fat other than olive oil, thereby preparing an emulsified phase. Next, olive oil and other edible fats and oils as oil phase raw materials are layered on the emulsified phase, thereby preparing an acidic separated liquid seasoning having an emulsified phase and an oil phase. The flavoring agent containing estragole and 2-hexenal may be added in an appropriate amount during the preparation of the emulsified phase or before or after the lamination of the oil phase.

Another example of the method for producing an acidic liquid seasoning of the present invention will be described. In preparing an acidic separated liquid seasoning having an aqueous phase and an oil phase, for example, raw materials such as vinegar (acetic acid), a thickener, a seasoning, a spice extract, and clear water are first mixed to prepare an aqueous phase. Next, olive oil and other edible fats and oils as oil phase raw materials are layered on the aqueous phase, thereby preparing an acidic separated liquid seasoning having an aqueous phase and an oil phase. The flavoring agent containing estragole and 2-hexenal may be added in an appropriate amount during the preparation of the aqueous phase or before or after the lamination of the oil phase.

(manufacturing apparatus)

In the production of the acidic liquid seasoning, an apparatus generally used for producing the acidic liquid seasoning can be used. Examples of such a device include a conventional mixer, a bar mixer, a vertical mixer, a homomixer, and a homodisperser. Examples of the shape of the stirring blade of the stirrer include a propeller blade, a turbine blade, a paddle blade, and an anchor blade.

Examples

The present invention will be described in further detail by referring to examples and comparative examples, but the present invention is not limited to the following examples.

Preparation example 1 of acidic liquid seasoning

Examples 1 to 5 and comparative examples 1 to 2

According to the blending ratio shown in table 1, an acidic liquid seasoning was produced by the following procedure. Specifically, first, olive oil, brewed vinegar (acidity 9%), crushed onion, granulated sugar, salt, xanthan gum and clear water are added into a tank with stirring blades, and mixed uniformly. Then, the rapeseed oil was injected while stirring to perform emulsification treatment, thereby preparing an oil-in-water emulsified phase. Next, an oil-in-water emulsified phase was filled into a bottle container, and rapeseed oil filled with an oil phase was laminated thereon, thereby preparing an acidic liquid seasoning.

[ Table 1 ]

Then, estragole was added to the acidic liquid seasoning prepared as described above so as to be in the proportions shown in table 2, thereby obtaining an acidic liquid seasoning.

Method for measuring ratio of peak area of estragole to peak area of 2-hexenal

The acidic liquid seasoning obtained above was vibrated up and down to homogenize the phase change between the oil phase and the emulsified phase, and then a part of the phase change was taken out as a sample. The aroma components of the obtained samples were measured by solid-phase microextraction-gas chromatography mass spectrometry as described in detail above, the peak areas of estragole and 2-hexenal were measured in the obtained gas chromatograms, and the ratio of the peak area of estragole to the peak area of 2-hexenal was calculated and shown in table 2.

< pH measurement >)

The pH of the acidic liquid seasoning obtained above was measured at a temperature of 20℃under 1 atm using a pH meter (Table pH meter F-72 manufactured by Horiko, inc.). The pH of each of the acidic liquid seasonings of examples 1 to 5 and comparative examples 1 to 2 was in the range of 2.8 to 3.5.

Sensory evaluation (flavor) >

The flavor of the acidic liquid seasoning obtained above was subjected to sensory evaluation (flavor) according to the following criteria. The acidic liquid seasoning of comparative example 1 was used as a control. The results of the sensory evaluation are shown in table 2. In the following evaluation criteria, "2" or more is a good result.

[ evaluation criterion ]

3: the flavor of olive oil is enhanced compared to the control.

2: the flavor of olive oil was slightly enhanced compared to the control.

1: the olive oil flavor was not enhanced as compared to the control, and was unnatural.

[ Table 2]

Preparation example 2 of acidic liquid seasoning

Examples 6 to 7 and comparative example 3

According to the blending ratio of Table 3, an acidic liquid seasoning was produced by the same procedure as in production example 1 < acidic liquid seasoning > described above.

[ Table 3]

Then, estragole was added to the acidic liquid seasoning prepared as described above in the proportions shown in table 4, to obtain an acidic liquid seasoning.

Method for measuring ratio of peak area of estragole to peak area of 2-hexenal

The ratio of the peak area of estragole to the peak area of 2-hexenal was measured for the acidic liquid seasoning obtained above, as in the case of < preparation example 1 of acidic liquid seasoning > above. The measurement results are shown in Table 4.

< pH measurement >)

The pH of the acidic liquid seasoning obtained above was measured in the same manner as in production example 1 of the above-mentioned < acidic liquid seasoning. The pH of each of the acidic liquid seasonings of examples 6 to 7 and comparative example 3 was in the range of 2.8 to 3.5.

Sensory evaluation (flavor) >

The acidic liquid seasoning obtained above was subjected to sensory evaluation in the same manner as in production example 1 of the above < acidic liquid seasoning. The products of examples 6 to 7 and comparative example 3 before adding estragole were used as a control. As a result of measuring the aroma components of each control, the ratio of the peak area of estragole to the peak area of 2-hexenal was 0.004 in the same manner as in comparative example 1. The results of the sensory evaluation are shown in table 4.

[ Table 4 ]

Preparation example 3 of acidic liquid seasoning

Example 8

According to the blending ratio of Table 5, an acidic liquid seasoning was produced by the same procedure as in production example 1 < acidic liquid seasoning > described above.

[ Table 5 ]

Then, estragole was added to the acidic liquid seasoning prepared as described above in the proportions shown in table 6, to obtain an acidic liquid seasoning.

Method for measuring ratio of peak area of estragole to peak area of 2-hexenal

The ratio of the peak area of estragole to the peak area of 2-hexenal was measured for the acidic liquid seasoning obtained above, as in the case of < preparation example 1 of acidic liquid seasoning > above. The measurement results are shown in Table 6.

< pH measurement >)

The pH of the acidic liquid seasoning obtained above was measured in the same manner as in production example 1 of the above-mentioned < acidic liquid seasoning. The pH of the acidic liquid seasoning of example 8 was in the range of 2.8 to 3.5.

Sensory evaluation (flavor) >

The acidic liquid seasoning obtained above was subjected to sensory evaluation in the same manner as in production example 1 of the above < acidic liquid seasoning. The product of example 8 before the addition of estragole was used as a control. As a result of measurement of the aroma component of the control, the ratio of the peak area of estragole to the peak area of 2-hexenal was 0.014. The results of the sensory evaluation are shown in table 6.

[ Table 6 ]

Claims

1. An acidic liquid seasoning comprising at least an edible oil and an acidic material,

the edible oil and fat comprises olive oil,

the content of the olive oil is 3 to 15 mass% relative to the total amount of the acidic liquid seasoning,

2. The acidic liquid seasoning according to claim 1, wherein the content of the acid material is 0.10 mass% or more and 0.90 mass% or less with respect to the total amount of the acidic liquid seasoning.

3. The acidic liquid seasoning according to claim 1 or 2, wherein the content of the olive oil is 10% by mass or more and 35% by mass or less with respect to the total amount of the edible oil.

4. The acidic liquid seasoning according to claim 1 or 2, wherein the total content of the edible oil or fat is 5 mass% or more and 70 mass% or less with respect to the total amount of the acidic liquid seasoning.

5. Acidic liquid seasoning according to claim 1 or 2, characterized in that it is in a separate form.