JP2000139399A - Seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a seasoning that increases shape retention by gelling on cooking and shows high stability to heating at high temperature by adding a specific galactoxyloglucan having the reversible thermal response. SOLUTION: The objective thermally stable seasoning is obtained by adding a reversibly thermal responding galactoxyloglucan of which the side-chain galactoses are partially removed, preferably with 20-65% removal, originating from tamarind seed gum.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning which is stable against heat and a method for producing the same. More specifically, the present invention relates to a heat-stable seasoning produced by adding a reversible thermoresponsive galactoxyloglucan from which side chain galactose has been partially removed, and a method for producing the seasoning.

[0002]

2. Description of the Related Art In recent years, with the increase in women's participation in society, the time required for housewives to cook at home has been reduced, and there has been a demand for simple foods that only require heating. In addition, in the food service industry, in order to save the time and effort of cooking, foods prepared in large quantities are often stored frozen and cooked in ovens or microwave ovens as needed to be provided to customers. However, seasonings such as sauces in the prepared food easily flow during heating and cooking, and have a problem in adhesion. In addition, emulsified seasonings such as mayonnaise were separated and gelled by heating, and could not be cooked. Therefore,
In the field of seasonings, there is a demand for heat-stable seasonings that do not decrease in adhesion during cooking and do not deteriorate by heating.

[0003]

Means for Solving the Problems The present inventors have solved the above-mentioned problems by adding a reversible thermoresponsive galactoxyloglucan from which side chain galactose has been partially removed in the production of a seasoning. Was completed.

[0004] In the present specification, "reversible thermoresponsive galactoxyloglucan from which side chain galactose has been partially removed" is hereinafter simply referred to as "galactose-removed xyloglucan".
May be abbreviated as

[0005] The galactose-removed xyloglucan used in the present invention can be manufactured according to the manufacturing method of the present inventors described in JP-A-8-283305. It can be produced by using galactoxyloglucan to partially degrade its side chain galactose enzymatically or chemically, preferably enzymatically. More specifically, a commercially available or purified β-galactosidase is used to react an aqueous solution of galactoxyloglucan as a substrate under conditions such as an optimal reaction temperature, pH, and concentration, and the side chain galactose is added at a constant rate depending on the reaction time. And can be manufactured.
Since the reaction time depends on the concentration of the substrate, the concentration of the enzyme, particularly the pH, the reaction time can be appropriately adjusted.

[0006] Galactoxyloglucan is a natural polysaccharide present on the cell wall (primary wall) of higher plants such as dicotyledonous and monocotyledonous plants. Galactoxyloglucan has glucose, xylose and galactose as constituent sugars, and glucose is β-1,4 linked in the main chain, xylose is linked to the side chain, and galactose is further linked to the xylose. Galactoxyloglucan, including tamarind, soybeans, mung beans,
Extracted from kidney beans, rice, barley, apples, etc.

The galactoxyloglucan used as the raw material for the galactose-free xyloglucan used in the present invention may be any galactoxyloglucan, but it has a high galactoxyloglucan content and is easily available. Seed gum: trade name “Glyloid” manufactured by Dainippon Pharmaceutical Co., Ltd.] is preferable.

[0008] The galactoxyloglucan thus produced, from which the side chain galactose has been partially removed, exhibits the behavior of a reversible thermoresponsive gel. That is, it has a sol-gel phase transition due to heat at two points, a low temperature side and a high temperature side, and turns into a sol at a transition temperature below the low temperature side and above the transition temperature on the high temperature side,
It has the property of gelling between the two transition temperatures. In particular, it exhibits reversible thermal response in both transition temperature regions. For example, the removal rate of side chain galactose produced by enzymatic reaction of a 2% aqueous solution of galactoxyloglucan as a substrate is 40%.
% Galactose-removed xyloglucan 2% aqueous solution
A sol-gel phase transition occurs at 30 ° C. and 90 ° C., a sol at 30 ° C. or less and 90 ° C. or more, and a gel at 30 ° C. to 90 ° C. A 2% aqueous solution of galactose-removed xyloglucan having a removal rate of side chain galactose of 44% is a gel in the range of 20 ° C to 100 ° C.

[0009] The sol-gel phase transition temperature varies depending on the side chain galactose removal rate and the concentration of the resulting aqueous solution of galactose-free xyloglucan. As the galactose removal rate increases and as the concentration of the resulting aqueous solution of galactose-removed xyloglucan increases, the phase transition temperature decreases at lower temperatures, increases at higher temperatures, and the temperature range of gelation increases. Expanding. The sol-gel phase transition temperature is also affected by the addition of salts and sugars. For example, a tendency to increase when salt is added and a tendency to decrease when sugar is added are observed. Therefore, the transition temperature can be controlled by adding salts and sugars.

The galactose-removed xyloglucan used in the present invention is acidic or stable, and has the property that the gel strength does not change (decrease) even when an acid is added.

The present invention relates to the use of galactose-removed xyloglucan having such properties as a seasoning. The galactose-removed xyloglucan has a side chain galactose removal rate of 20 to 65%, preferably 30%.
~ 65%, more preferably 35-55%. Such galactose-removed xyloglucan is usually used by itself, but can also be used in combination with natural polysaccharides commonly used in foods as thickeners, such as xanthan gum, tamarind gum, guar gum, gellan gum, carrageenan, and locust bean gum.

The amount of galactose-removed xyloglucan used in the present invention is appropriately selected depending on the type and use of the seasoning, but is 0.05 to 5% by weight based on the total amount.
Preferably it is 0.5 to 3% by weight.

The galactose-free xyloglucan used is prepared as a powder or as an aqueous solution, but can be used in any form. In addition, the reactant itself can be used instead of the powder. When manufactured as a powder, the powder can be used as it is, but it is preferable to dissolve the powder in water in advance and use it as an aqueous solution because it can be made more uniform.

[0014] The seasonings of the present invention include eel sauce, grilled meat sauce (dipping sauce), pizza sauce, tomato sauce, chili sauce, pasta sauce, hamburg sauce,
Examples include white sauce, mayonnaise, dressings, skewered sauce, Chinese sauce (Chinese ankake, Chinese rice bowl, soy sauce pork sauce, etc.), yakitori sauce, and mitarashi dumpling sauce.

[0015]

EXAMPLES The present invention will be described in more detail with reference to Reference Examples and Examples. The present invention is not limited only to the following examples, and modifications using ordinary techniques in the technical field of the present invention are possible.

Reference Example 1 Preparation of aqueous solution of galactose-free xyloglucan

(1) Galactose-free xyloglucan was produced according to the method described in JP-A-8-283305. That is, a commercially available β-galactosidase “lactase Y-AO” [manufactured by Yakult Honsha: Aspergillus or
Using a purified enzyme β-galactosidase obtained by purifying izae], a 1% aqueous solution of a substrate galactoxyloglucan [Glyloid 3S, manufactured by Dainippon Pharmaceutical Co., Ltd.] was used at an enzyme concentration of 2.4 × 10 ⁻⁵ weight. %, PH 5.6, at 50 ° C. for about 20 hours, then heated at 100 ° C. for 20 minutes to inactivate the enzyme, returned to room temperature, added an equal volume of ethanol, and allowed to stand for 1 hour. The precipitate is collected by suction filtration,
After drying, the powder was pulverized and sieved to obtain xyloglucan (galactose removal rate: about 44%) from the powder.

(2) The galactose-removed xyloglucan (3 g) of the powder produced by the above method is stirred with water (97 g).
g), and stirred for 3 hours while cooling with ice to dissolve and dissolve the galactose-free xyloglucan in a 3% by weight aqueous solution (10%).
0 g) was prepared. Hereinafter, a 3% by weight aqueous solution of galactose-removed xyloglucan is simply referred to as a 3% aqueous solution of Reference Example 1 below.

Example 1 Production of Yakitori Sauce

Yakitori sauce was prepared according to the recipe shown in Table 1 by a conventional method. That is, after dispersing corn starch in water, the thickener dispersed in D-sorbitol is added and stirred well. Add starch syrup and heat for 10 minutes with stirring. Thereafter, the remaining raw materials other than the 3% aqueous solution of Reference Example 1 are added, and the mixture is heated and stirred until uniform. After cooling to around room temperature, the 3% aqueous solution of Reference Example 1 was added and further stirred and mixed to prepare a grilled chicken sauce. Each of the prepared yakitori sauces of the present invention and the control prepared in this manner was refrigerated overnight.

Each of the yakitori sauce of the present invention and the control is attached to about 12 g of meatball, placed on a net and placed in a refrigerator.
After standing for 5 minutes, the mixture was heated on a grill for 15 minutes, the amount of dripping (dripping) dropped on the saucer was measured, and the dripping of the yakitori was evaluated. Table 2 shows the results. The viscosity in Table 2 was measured at 10 ° C. and 30 rpm using a B-type rotational viscometer (manufactured by Tokyo Keiki Co., Ltd.).
Was measured.

[0022]

[Table 1]

Note) Adipol Super A manufactured by Dainippon Pharmaceutical Co., Ltd. as a seasoning and Dainippon Pharmaceutical Co., Ltd. as a thickener
Minute W (content components: guar gum, xanthan gum) were used.

[0024]

[Table 2]

As is evident from Table 2, the yakitori sauce of the present invention has better adhesiveness than the control product, and hardly sags during refrigeration, gels during heating and increases shape retention, and the flow of baked chicken increases. Can be prevented.

Example 2 Production of white sauce

A white sauce used for cream croquette, gratin and the like was prepared according to the recipe shown in Table 3 by a conventional method. That is, add the flour to the butter melted over low heat, stir well and fry over low heat to make a white roux. Then, a solution prepared by dissolving whole milk powder in milk was added little by little, and the mixture was spread. Next, a seasoning and a thickener dissolved in roast onion, salt, and water were added and heated. After cooling, the 3% aqueous solution of Reference Example 1 was added and mixed well to prepare a white sauce. This sauce was dispensed into cups, heated in a microwave oven (650 W) after refrigerated storage and frozen storage, and the white sauce was evaluated. The control product was similarly prepared and evaluated according to the formulation shown in Table 3. Table 4 shows the results.

[0028]

[Table 3]

Note) Adipol Super S manufactured by Dainippon Pharmaceutical Co., Ltd. as a seasoning and Dainippon Pharmaceutical Co., Ltd. as a thickener
Echo gum (content component: xanthan gum) was used.

[0030]

[Table 4]

As is clear from Table 4, the product of the present invention gels upon heating and exhibits shape retention, so that it has excellent thermal stability.
No spillage during microwave heating.

Example 3 Production of Mayonnaise Type Dressing

A mayonnaise-type dressing was prepared according to the recipe shown in Table 5 by a conventional method. That is, starch and a thickener are dispersed in water and a part of vinegar and dissolved by stirring at 95 ° C. for 5 minutes, and then sugar and salt are added, and the mixture is stirred well until dissolved. After cooling, the remaining vinegar, egg yolk and the 3% aqueous solution of Reference Example 1 are added and stirred. The oil was added little by little with stirring, and finally emulsified with a homomixer. The thus-prepared mayonnaise-type dressing was refrigerated overnight and then evaluated for heat resistance. Control products were similarly prepared and evaluated according to the formulations shown in Table 5. Table 6 shows the results. The viscosity in Table 6 was measured at 10 ° C. using a B-type rotational viscometer (Tokyo Keiki Co., Ltd.).
It was measured at 30 rpm.

[0034]

[Table 5]

Note) Echo gum manufactured by Dainippon Pharmaceutical Co., Ltd. was used as thickener A, and Glyloid 3S manufactured by Dainippon Pharmaceutical Co., Ltd. was used as thickener B.

[0036]

[Table 6]

As can be seen from Table 6, the eggs of the control product gelled and became ragged by heating and did not form a mayonnaise-type dressing, whereas the product of the present invention was excellent in heat stability and even after heating. Mayonnaise homogeneity is maintained.

[0038]

By adding galactose-removed xyloglucan to a seasoning, it becomes gelled during cooking and the shape retention is increased, and a seasoning stable to high-temperature heating can be prepared.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B036 LC05 LF04 LF06 LH11 LK06 4B047 LB06 LF08 LG26 LG37 LP18

Claims (4)

[Claims] 1. A method for producing a seasoning, which comprises adding a reversible thermoresponsive galactoxyloglucan from which side chain galactose has been partially removed. 2. The method according to claim 1, wherein the reversible thermoresponsive galactoxyloglucan has a side chain galactose removal rate of 20% to 65%. 3. The method according to claim 2, wherein the galactoxyloglucan is derived from tamarind seed gum. 4. A seasoning produced by the production method according to claim 1.