JP2001258497A - Spice-containing seasoning composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a spice-containing seasoning composition excellent in balance between sharp taste, sour taste and salty taste, and also excellent in preservability. SOLUTION: This spice-containing seasoning composition is such one as to be obtained by including vinegar and common salt in cayenne pepper; wherein >=25 (w/w)% of cayenne pepper is fermented cayenne pepper, acetic acid concentration (w/w) is 150-300 times higher than capsaicin concentration (w/w), and also common salt concentration (w/w) is 250-700 times higher than the capsaicin concentration (w/w).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a spice seasoning containing chili, vinegar and salt as main components. This spice seasoning is udon, hot pot, gyoza, pasta, pizza, yakiniku, fried,
It can be used in omelets, soups, okonomiyaki, yakisoba, and other dishes as a condiment or combed taste.

[0002]

2. Description of the Prior Art Pepper is widely used as a spice throughout the world because of its unique pungency. By processing it with vinegar, it can be used as a spice seasoning having both refreshing acidity and pungency. Addition of salt together with chili and vinegar can add thickness to the taste. The seasoning which blended these three ingredients includes Tabasco sauce (manufactured by Machirheny Co., USA), Japanese Patent Publication No. 4-72500,
No. 0-137259 are known.
However, there was a problem that the taste was not well balanced for Japanese taste.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to solve such a problem and to provide a spicy seasoning excellent in the balance of pungency, sourness and saltiness for Japanese people. Further, another object of the present invention is to provide a spice seasoning which is excellent in balance of pungency, sourness and salty taste and is excellent in storage stability.

[0004]

Means for Solving the Problems The present inventors have found that this problem can be solved by adjusting the mixing ratio of the spicy, sour and salty flavors of the spice seasoning, and have completed the present invention. . That is, the present invention is a spice seasoning comprising pepper and vinegar and salt, and 25% (w / w)% of pepper.
Above is the fermented pepper, the acetic acid concentration (w / w) is 150-300 times the capsaicin concentration (w / w), and the salt concentration (w / w) is 250-700 times the capsaicin concentration (w / w). It is a spice seasoning composition characterized by the following.

Further, the present invention is the above spice seasoning composition wherein the relationship between the acetic acid concentration (w / w) and the salt concentration (w / w) is represented by the following formula: acetic acid concentration ≧ 2.91- (0.139 × salt concentration). . Further, the spicy seasoning composition has a capsaicin concentration of 50 to 500 (w / w) ppm.

[0006]

Next, the present invention will be described in detail. The variety and form of the pepper used in the present invention are not particularly limited, and may be any. Examples of pepper varieties include Takanotsume species, Tentaka species, Hontaka species,
Chilly species, Tabasco species and the like can be mentioned. As a form, fresh pepper, dried pepper, salted pepper and the like can be used. The salted pepper is a non-fermented pepper obtained by salting raw pepper and storing it at room temperature.

[0007] A method of fermenting pepper with a koji to derive a mild fermented flavor has been conventionally known, and the fermented flavor is particularly preferred by Japanese people. Therefore, in the present invention, peppers fermented with koji are used. Fermented chili may be used in its entirety, but it may be used by blending fermented chili and non-fermented chili.If you want to increase the pungency, blend it with non-fermented dry chili, which has a strong pungency per weight. Is valid. To add fermented flavor to the spice seasoning, fermented pepper must be 25% (w /
It is preferable to add w)% or more.

The method of fermenting the chili pepper may be a generally known method, adding koji and other condiments as needed to fresh chili pepper, salted chili pepper dewatered, dried chili pepper, etc. It is obtained by fermenting for a certain period. The spice seasoning of the present invention emphasizes the balance between pungency, sourness, and saltiness. The spicy, sour and salty tastes of this spice seasoning can be balanced by measuring the concentrations of capsaicin, acetic acid and salt, respectively, and determining the proportions.

[0009] The capsaicin concentration of the spice seasoning can be measured using high performance liquid chromatography (HPLC). Here, capsaicin is the sum of capsaicin and dihydrocapsaicin, which occupy most of the pungency of natural pepper among capsaicins, and can be analyzed by the following HPLC analysis. The acetic acid concentration of the spice seasoning can be measured with a carboxylic acid analyzer (HPLC designed specifically for carboxylic acid). However, when the raw material contains little acid other than vinegar, the acid in vinegar is usually almost acetic acid. It may be measured by neutralization titration with an aqueous solution of sodium hydroxide. The salt concentration can be measured with a salt analyzer. When the capsaicin, acetic acid, and salt contents of each raw material are known, it is not necessary to measure the spice seasoning after preparing it, and it can be calculated from the added amount.

The present inventors have found that the acetic acid concentration (w / w) is 150 to 300 times the capsaicin concentration (w / w) as shown in Experimental Example 1 described later.
It has been found that it becomes a spice seasoning which is particularly excellent in the balance between acidity and pungency at double the spice. Even if the acetic acid concentration is higher than this range,
Also, the balance between pungency and sourness could not be achieved even at low levels.

Next, as shown in Experimental Example 2 below, when the salt concentration (w / w) is 250 to 700 times the capsaicin concentration (w / w), a spice seasoning with a good balance between pungency and saltiness can be obtained. I understood. Even if the salt concentration was higher or lower than this range, the pungency and the salty taste could not be balanced. In Table 3, the balance of taste was examined by combining the upper and lower limits of acetic acid and salt within the ranges determined in Experimental Examples 1 and 2 described below. As shown in Table 3, the respective tastes were balanced.

Next, spice seasonings having different capsaicin contents were prepared as shown in Table 4, and a preferable range of capsaicin content was examined. If the concentration of capsaicin is greater than 500 (w / w) ppm, the amount of capsaicin per drop is large, and when using a small amount of food, for example, when using it for gyoza or soup soup, even a single drop is too pungent. I got Therefore, the capsaicin concentration is preferably set to 500 (w / w) ppm or less. In addition, the lower limit is generally required to be spicy with the use of a few drops as a condiment, and 50 (w / w) ppm
It is preferable that it is above.

In the spice seasoning of the present invention, the acidity is mainly given by vinegar, but together with vinegar, organic acids such as citric acid, gluconic acid, malic acid and lactic acid, fruits such as citron, lemon, apple and grape, fruit juice and so on. Peel can be added to add a unique flavor. Since the spice seasoning is generally not used up once, it is preferable that the spice seasoning is good even after opening, and it is more preferable that the spice seasoning can be stored at room temperature for a long time. Therefore, as a result of intensive studies focusing on the fact that this spice seasoning contains acetic acid and salt, the storage stability of the spice seasoning was able to be improved by adjusting the concentrations of both to the range of the following formula. The grounds are as shown in Table 5 below.

Salt concentration ≧ 21− (7.2 × acetic acid concentration)… or acetic acid concentration ≧ 2.91- (0.13 × salt concentration)… (the same formula)

The spice seasoning of the present invention may contain, if necessary, ingredients generally used in foods, in addition to the above ingredients. Such ingredients include, for example, vegetable and fruit pastes, vegetables and the like. Examples include dried chips of fruits, seasonings, fats and oils, flavors, extracts, thickening polysaccharides, saccharides, and the like. The method for producing the spice seasoning of the present invention is not particularly limited, and it can be produced by a conventional method.For example, pepper is made into a paste with a grinder or the like and then blended together with the above components in a blend tank with a stirrer or the like. By doing so, it can be manufactured.

[Capsaicin measurement conditions] HPLC column: Shimadzu HRC-ODS Detection wavelength: 280 nm Solvent: acetonitrile: 0.1% phosphoric acid solution 50:50 Flow rate: 1.0 ml / min Column temperature 40 ° C.

[Experimental Example 1] Raw materials used Salted pepper (after washing and removing salt) Capsaicin content 180 (w / w) ppm, salt content 15.8 (w / w)% Dry pepper Capsaicin content 2050 (w / w) ppm Vinegar acetic acid concentration One part of koji was mixed with 99 parts of 10 (w / w)% salted pepper and fermented at room temperature for 1 month, and sterilized at 95 ° C to obtain a fermented pepper. This fermented pepper has a capsaicin concentration of 175 (w / w) ppm
It had a salt content of 15.6 (w / w)% and had a mild fermentation flavor.

After blending the raw materials so as to obtain the composition shown in Table 1, each of the raw materials was pulverized and blended with a household mixer to prepare spice seasonings having different acetic acid concentrations, and sterilized by heating at 95 ° C. After cooling, 5
The mixture was diluted twice and subjected to a sensory test to examine the balance between pungency and sourness. In addition, a sensory test and analysis of each component were similarly performed on a commercially available spice seasoning.

[0019]

[Table 1]

According to Table 1, the acetic acid concentration was 150 to 30 of the concentration of capsaicin.
It turned out that 0 times is preferable. None of the commercially available spice seasonings was balanced between pungency and sourness.

[Experimental Example 2] Each spice seasoning having a different salt concentration was prepared in the same manner as in Experimental Example 1 so as to obtain the composition shown in Table 2, and the spice seasoning was diluted 5 times to conduct a sensory test. And the balance between saltiness. Also, commercial spice seasonings are described.

[0022]

[Table 2]

From Table 2, the salt concentration was 25% of the capsaicin concentration.
A factor of 0 to 700 has been found to be appropriate.

[Experimental Example 3] Each spice seasoning was prepared in the same manner as in Experimental Example 1 so as to obtain the composition shown in Table 3, and 5 spices were prepared.
Diluted by a factor of 2 to perform a sensory test, and the salt determined in Tables 1 and 2,
The balance between acidity and saltiness within the vinegar range was examined.

[0025]

[Table 3]

Symbol of sensory test: ○ indicates that the balance of pungent, sour, and salty tastes is maintained. Taste can be balanced by each combination of the upper and lower limits of the acetic acid concentration and the salt concentration determined in Experimental Examples 1 and 2 from Table 3. I understood that.

[Experimental Example 4] Spice seasonings having different capsaicin concentrations as shown in Table 4 were prepared and
g) in consideration of the amount of capsaicin, several drops (approximately
35g) The sensory evaluation of gyoza sauce was carried out.

Raw materials used: Fermented pepper Same as Tables 1 to 3 Capsaicin content: 175 (w / w) ppm Salt 16% Dry pepper Capsaicin content: 4110 (w / w) ppm Vinegar Acetic acid content: 15 (w / w) %

[0029]

[Table 4]

[0030] Table 4 shows that the capsaicin content is desirably 50 ppm or more and 500 ppm or less.

[Experimental Example 5] In order to examine the preservability of each spice seasoning, dried pepper was contained in 3% and fermented pepper was contained in 3%, acetic acid concentration was 0.5-3.0%, and salt concentration was 0.6-15.6%. Each spice seasoning prepared as in 5 (the raw materials were the same as in Tables 1 to 3) was prepared in the same manner as in Table 1, and 5 ml was dispensed into test tubes, followed by high-temperature and high-pressure sterilization. Yeast Zygosaccharomyces bail
ii was pre-cultured for 2 days in YM medium, and 0.05 ml was added.
After 30 days, it was confirmed whether the yeast had grown by counting the number of bacteria.

[0032]

[Table 5]

○ indicates a test plot in which no proliferation was observed, and X indicates a test plot in which proliferation was observed. When the value of acetic acid at the boundary where no growth was observed and the value of salt concentration are plotted and connected by a regression line, the relationship between the two is expressed by the following equation (see FIG. 1). Salt concentration = 21-(7.2 x acetic acid concentration) Therefore, the condition for excellent storage stability is salt concentration ≥ 21-(7.2 x acetic acid concentration) ... or acetic acid concentration ≥ 2.91-(0.139 x salt concentration) ... (the same meaning) ) Met.

[0034]

The present invention will be specifically described below with reference to examples and comparative examples. However, the present invention is not limited to these examples.

Examples 1-2, Comparative Examples 1-2 30 parts of salted pepper, 20 parts of dried pepper, 6 parts of salt, 2 parts of koji and 42 parts of water were mixed and fermented at room temperature for 3 months. And fermented pepper 2 was obtained. This fermented pepper 2 contains 450 (w / w) ppm of capsaicin and a salt concentration of 0.5
(W / w)%. Using this fermented pepper 2 and the fermented pepper, salted pepper, vinegar and the like shown in Experimental Example 1, spice seasonings having the compounding ratios shown in Table 6 were prepared in the same manner as in Experimental Example 1.

Beef steak seasoned with salt and pepper 1
Two drops (about 0.2 g) were sprinkled on about 40 g of the cut, and the tasting evaluation was performed.
Further, the yeast Zygosaccharomyces bailii was inoculated in the same manner as in Table 3 and the storage stability was examined. Sensory tests and storage tests were also performed with commercially available pepper sauce.

[0037]

[Table 6]

Evaluation Results Examples 1 to 3 were all spice seasonings having an excellent balance of pungency, acidity and saltiness. Examples 1 to 3 all had excellent fermentation flavors. Comparative Example 1 was not preferable because it did not have a fermentation flavor. In Comparative Example 2, the fermentation flavor was not preferable, and the balance between pungency, acidity, and saltiness was not maintained.
When the storage stability was examined, no growth of yeast was observed in Examples 1 to 3 and Comparative Examples 1 and 2, and the storage stability was excellent.
In Comparative Examples 1 and 2, although the preservability was excellent, the fermented flavor was not good, and the balance between pungency, acidity, and saltiness was not maintained.

[0039]

According to the present invention, a spicy seasoning having an excellent balance of pungent, sour and salty tastes and having excellent storage stability can be provided.

[Brief description of the drawings]

FIG. 1 is a graph showing the relationship between the acetic acid concentration and the salt concentration of the spice seasoning of the present invention.

Claims (3)

[Claims] 1. A spice seasoning comprising pepper and vinegar and salt, wherein at least 25% (w / w)% of the pepper is fermented pepper and the acetic acid concentration (w / w) is the capsaicin concentration (w / w). ) Of 15
A spice seasoning composition, which is 0 to 300 times and the salt concentration (w / w) is 250 to 700 times the capsaicin concentration (w / w). 2. The spice seasoning composition according to claim 1, wherein the relationship between the acetic acid concentration (w / w) and the salt concentration (w / w) is represented by the following formula: acetic acid concentration ≧ 2.91- (0.139 × salt concentration). . 3. A capsaicin concentration of 50 to 500 (w / w) ppm.
The spice seasoning composition according to claim 1 or 2, wherein