JP2001224328A - Viscous seasoning liquid - Google Patents

Abstract

PROBLEM TO BE SOLVED: To industrially and economically obtain a viscous seasoning liquid (a substituted product for seasoned, boiled arrowroot starch jam which is never inferior to the genuine seasoned, boiled arrowroot starch jam at all without using original arrowroot starch. SOLUTION: This viscous seasoning liquid is characteristic in containing 0.01-0.3 pt.wt. of thickening polysaccharides (xanthan gum and/or Tamarind seed gum) based on 1 pt.wt. of tapioca modified starch and having a viscosity of 4004,000 cp.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a viscous seasoning liquid, and more particularly, to "lightly annealed" and "lightly colored" using this litter powder in all of appearance, flavor and texture. The present invention relates to a technique for economically and industrially producing a viscous seasoning liquid without using waste flour.

[0002]

2. Description of the Related Art In Japanese cuisine, especially in Kyoto cuisine, a thin soybean bean paste using honey dust is used for cooking. A thin bean paste is an ankake that has been seasoned and boiled with soup stock, soy sauce, sugar, etc., and is often eaten on side dishes. The thin bean paste using this waste powder has a vivid luster and transparency, is smooth and palatable, has no powderiness, and has a good melting in the mouth. For this reason, it is used in many dishes. However, due to the rarity and price of this flour, it is difficult to commercialize thin bean paste on a commercial level, no commercial case has been found, and the technical knowledge pertaining to thin bean paste itself has been reported. Very few examples.

[0003] The present invention is intended to produce a product without the light-colored anthracite without using the waste dust, and to produce the product economically and industrially. No examples have been reported yet. Most of the commercially available flour is replaced with inexpensive potatoes and potato starch, but the flour that uses this is completely different from the flour that uses this flour in both appearance and flavor, It cannot be put to practical use.

[0004] On the other hand, Japanese confectionery is known as a food using waste, and in the technical field of Japanese confectionery, an attempt has been made to use starch which is changed into waste powder in view of texture, deterioration of quality and machine suitability ( JP-A-6-209712) proposes to use a tapioca-modified starch.

[0005] However, Japanese confectionery using waste and the thin bean paste required in the present invention are completely different from each other. Therefore, even if this proposed technique is used, the object of the present invention is not achieved. The amount of starch used in Japanese confectionery using waste is large, and the starch is gelled. On the other hand, the amount of used starch is small in the thin vortex and is in a sol state.
The role of starch in foods is to give a strong texture due to its viscosity.However, the texture of starch in gels and that in sols are completely different, and the properties of individual starches also have a simple correlation between gels and sols. Because there is no. In fact, even if only tapioca modified starch is used, a thin bean paste which is very similar to the thin bean paste of the present flour cannot be obtained. It was not possible to obtain a smooth and palatable peculiar to this waste powder, a powdery taste and a good mouth-melting taste.

[0006] In view of the above, and also, the differences between the Japanese confectionery industry and the industry to which the present invention pertains;
In other words, they are different from each other in the technical fields,
The former technique cannot be applied to the latter. In fact, although tapioca modified starch used in the Japanese confectionery industry was used for the production of thinning bean paste according to the present invention, it was not possible to obtain a product without the original lightly dried bean paste and the intended purpose. It has already been proved that the technique of Japanese confectionery cannot be diverted to the present invention.

[0007] Although the use of gums has been partially proposed, the purpose of use is to maintain viscosity and to prevent deterioration. Not achieved. That is, the purpose of the present invention is to reproduce the appearance and texture that is smooth and palatable, has no powderiness, and has a good melting property in the mouth, which is peculiar to this waste meal, because the original purpose is completely different.

[0008]

SUMMARY OF THE INVENTION The present invention relates to a very special technical field called "thinning bean paste", in which it was not possible to carry out industrial mass production even of the original thinly dusted bean paste using this waste dust. In view of this, let alone
In light of the present situation that is not considered at least at the commercial level, such as the development of a system for industrially producing thin-bean anthracite without using this waste flour, the appearance, flavor, and texture of thin-bean anthracite using this flour may be somewhat small. It is a new task to develop a new system for industrial production of viscous seasoning products without red color.

That is, an object of the present invention is to provide an inexpensive viscous seasoning liquid which is similar in appearance, flavor and texture to a thin bean paste using the present flour powder. The seasoning liquid can be used for various cooking purposes as well as an excellent substitute product for the thinning bean paste.

[0010]

DISCLOSURE OF THE INVENTION The present invention has been made to achieve the above object, and the present inventors have developed a viscous seasoning liquid which resembles lightly annealed soybeans using this litter powder. Intensive research on various starches, thickening polysaccharides was tested, and instead of tapioca starch, tapioca modified starch focused on physical properties exhibited in the presence of xanthan gum or tamarind seed gum for the first time, and further, the ratio and viscosity used were The present invention has been completed with a specific range.

That is, the present invention comprises 0.01 to 0.3 parts by weight of tamarind seed gum and / or xanthan gum per 1 part by weight of tapioca modified starch, and has a viscosity of 400 parts.
It relates to a viscous seasoning liquid adjusted to be ~ 4000 cp.

The tapioca modified starch used in the present invention widely includes oxidized, esterified or cross-linked tapioca starch. For example, raw tapioca starch as a raw material is reacted with an esterifying agent and a cross-linking agent, and then esterified and cross-linked. The esterified and crosslinked tapioca starch obtained by the esterification treatment is one of preferred examples. As the esterifying agent, at least one selected from acetic acid, acetic anhydride, maleic anhydride, succinic anhydride, 1-octenyl succinic anhydride, phosphoric acid, orthophosphoric acid, polyphosphoric acid, and salts thereof can be used. Further, as the crosslinking agent, at least one selected from hydroxypropyl, epichlorohydrin, phosphorus oxychloride, polyphosphoric acid, metaphosphoric acid, adipic acid, acrolein, and salts thereof can be used.

In the present invention, starch substituted and crosslinked by the above-described method can be used, and commercially available tapioca starch can also be used as appropriate. Suitable non-limiting examples include acetylated phosphate crosslinked tapioca starch. In addition, as a tapioca chemical modified starch, one type can be used alone and two or more types can be mixed.

The amount of tapioca modified starch and tamarind seed gum or xanthan gum to be added to the soybean bean is such that the viscosity is 400 to 4000 cp, and the amount of tamarind seed gum or xanthan gum is 0.01 to 1 part by weight of tapioca modified starch. 0.3 parts by weight may be used arbitrarily, and preferably, 0.02 to 0.25 parts by weight of tamarind seed gum or xanthan gum is used for 1 part by weight of tapioca starch. Further, the viscosity at that time is preferably from 1000 to 3600 cp. If used outside the above range, the physical properties of tapioca modified starch, tamarind seed gum or xanthan gum will be too high and will differ from the viscous seasoning liquid using this waste meal.

According to the present invention, the use of tapioca modified starch and tamarind seed gum and / or xanthan gum synergistically improves the appearance and texture, and produces a viscous seasoning liquid that is very similar to thin-bean anthracite using this waste powder. We have developed a method. In addition, tamarind seed gum and xanthan gum may be used alone or in combination, and the above usage amount is the total usage amount of gums. As the thickening polysaccharide, known substances such as locust bean gum, guar gum, carrageenan, agar, pectin and the like can be appropriately used, but the use of the above two kinds of gums is preferred.

The viscous seasoning liquid according to the present invention uses tapioca modified starch and tamarind seed gum and / or xanthan gum, and like soy sauce, soy sauce, sugar, and vinegar as in the case of thin soybean bean flour. , And other seasonings, if necessary, water and other ingredients are added and mixed, and the mixture is heated and manufactured. In addition, by changing the seasoning, viscosity, and the like, various dishes can be given a torso, or the viscosity can be controlled to be dark or light, so that they can be put on the dishes as "an". Still further, if desired, it can be used advantageously, without seasoning, as a substitute for potato starch or other foodstuffs used to fill in Chinese and other dishes. Hereinafter, examples of the present invention will be described.

[0017]

[Example 1] In addition to the viscous seasoning liquid according to the present invention, another thin viscous seasoning liquid was used to produce a thin bean paste. As a control, a conventional thin bean paste using this waste powder was manufactured. In this embodiment, the waste powder is
Inoue Tengokudo Co., Ltd. was used. As the tapioca starch, "Rose (acetylated crosslinked starch)" manufactured by Matsutani Chemical Co., Ltd. was used. Xanthan gum and tamarind seed gum were manufactured by Dainippon Pharmaceutical Co., Ltd.

The viscosity was measured with a B-type viscometer manufactured by Tokyo Keiki Co., Ltd. Appearance / flavor was controlled by using lightly ground bean flour using this flour, equivalent: ○, different: ×
It was expressed by. The appearance was comprehensively evaluated for transparency, gloss, spinnability and the like. Flavor was comprehensively evaluated for stickiness, melting in the mouth, powderiness, and the like when the paneler ate the thin bean paste. As comparative examples, potato chemical starch ("Farinex VA70" manufactured by Matsutani Chemical) and corn chemical starch ("food starch F102" manufactured by Matsutani Chemical) were used.

(Prescription of control thinning bean paste) The raw materials were mixed according to the composition shown in Table 1 below, and heated to 90 ° C. to make a thin thinned bean paste. The viscosity measurement results of the obtained thin bean paste were as follows. 2000 cp, 2600 cp, 3500 cp,
12000 cp.

[0020]

(Manufacture of various types of lightly-crusted bean paste) Various types of starch,
Using gums, according to the formulations in Tables 2 and 3,
Zero kinds of thin bean paste were produced (test groups 1 to 10). In the table, * represents the ratio of gum to starch 1.

[0022]

[0023]

Regarding the obtained various lightly-crusted products,
In addition to the viscosity measurement, a sensory test was conducted by ten skilled male and female panels, and products evaluated as excellent by more than half of the panels were indicated by ○. The obtained results are shown in Tables 4 and 5 below. In the sensory test, test plot 1,
Nos. 3 and 5 were compared with Nozuzuan. The test plots 2 and 4 were compared with the thin bean paste in Table 1. Test plots 6, 7, and 8 were compared with the thin bean paste in Table 1. Test plot 9 was compared with the thin bean paste in Table 1. In the table, * 1: Appearance is comprehensively evaluated for transparency, luster, spinnability, etc. * 2: Flavor includes flavor such as stickiness, melting in mouth, and powderiness when eaten Was comprehensively evaluated.

[0025]

[0026]

As is clear from the above results, first, tapioca natural starch has a different stickiness and mouth-melting sensation when eaten than the thin flour of this waste powder, and tapioca modified starch alone has a similar stickiness and mouth-melting sensation. The texture was different. Even when tamarind seed gum was used in combination, potato chemical starch did not have a transparent appearance and had a powdery flavor, which was different from that of the thin bean paste using the present dust. When the viscosity was too high, the characteristics of the tapioca modified starch and the gum were too high, and there was no feeling of dissolution in the mouth, which was different. Viscosity 400
Even at ~ 4000 cp, tamarind seed gum or xanthan gum is added to 0.0 wt.
If used outside of the range of 1 to 0.3 parts by weight, the physical properties of tapioca starch, tamarind seed gum or xanthan gum will be too high, and this dust powder will be used in parts such as stickiness, mouth melting, spinnability, etc. It has become different.

[0028]

Example 2 The same tapioca modified starch as in Example 1 was prepared by adding 3 parts by weight of tapioca modified starch, 0.3 parts by weight of tamarind seed gum, 10 parts by weight, 8 parts by weight of sugar, 10 parts by weight of soy sauce, and 10 parts by weight of vinegar. Is heated in the same manner as in Example 1,
A viscous seasoning liquid with sourness was prepared. Example 1 viscosity
As a result of measurement in the same manner as in the above, it was 2500 cp. Also,
Both appearance and flavor were good.

[0029]

Industrial Applicability The present invention is a commercial product of the special viscous food "Usuzuri-an", which is the first to be spotlighted for industrial production. Moreover, it is a valuable natural resource and its price is very high. We have set a new technical issue, which does not use high waste dust, and develop a completely new technology that has never existed before. As a result of our earnest efforts, we have finally succeeded in solving this issue.

Therefore, the viscous seasoning liquid according to the present invention can be used as an inexpensive and excellent substitute product for thin-bean anthracite, without the color of thin-apricot and a little, and it can be used as an anchovy on other dishes. In addition, the dish itself can be thinned, and it can be used in Chinese food instead of thickening with potato starch. Also,
If desired, it can be used for the above or other uses without seasoning.

Claims (4)

[Claims] 1. A thickening polysaccharide is contained in an amount of 0.01 to 0.3 part by weight and a viscosity of 400 to 1 part by weight based on 1 part by weight of tapioca modified starch.
A viscous seasoning liquid characterized by being 4000 cp. 2. The viscous seasoning liquid according to claim 1, wherein the thickening polysaccharide is xanthan gum or tamarind seed gum. 3. The viscous seasoning liquid according to claim 1, wherein the tapioca modified starch is an esterified crosslinked tapioca starch. 4. A thickening polysaccharide is contained in an amount of 0.02 to 0.25 parts by weight based on 1 part by weight of tapioca modified starch, and has a viscosity of 100 parts by weight.
4. It is 0-3600 cp.
The viscous seasoning liquid according to any one of the above items.