JP2002209550A - Acid seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an acid seasoning with which flavors and color tones of vegetables just after produced can be kept even when stored at a normal temperature for a long period. SOLUTION: This acid seasoning comprises a crushed vegetable and monosodium L-aspartate.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an acidic seasoning such as dressings, sauces and sauces which can maintain the flavor and color tone immediately after production for a long period of time and have excellent flavor and color tone stability.

[0002]

2. Description of the Related Art When dressing, sauces, sauces and the like using conventional crushed vegetables are stored at room temperature for a long period of time, there is a problem that the original flavor of vegetables deteriorates and the color tone changes.
Particularly, dressing using onions has a problem that the original flavor of onions is deteriorated, bitterness is generated, and the color tone is browned.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide an acidic seasoning which can maintain the flavor and color tone immediately after production for a long period of time and has excellent stability in flavor and color tone.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above-mentioned object. As a result, even if they are stored unexpectedly for a long period of time by containing a salt of a specific amino acid, the flavor and the flavor immediately after production can be improved. The inventors have found that the color tone can be maintained, and have completed the present invention. That is, the present invention comprises (1) an acid seasoning containing crushed vegetables and containing sodium L-aspartate, and (2) 0.05 to 2.0% of sodium L-aspartate in the crushed vegetables (1). It has been found that the acidic seasoning of (1) or (2), wherein the crushed vegetables are onions, can solve the above problems.

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below. In the present invention, “%” means “% by mass”. The “acidic seasoning” of the present invention is a so-called “acidic seasoning” such as “dressing”, “non-oil dressing”, “sauce” or “sauce” adjusted to pH 3.0 to 5.0. Say. Specifically, French dressing,
Thousand Island dressing, Japanese dressing,
Chinese dressings, non-oil dressings, grilled meat sauce, shabu-shabu sauce, steak sauce and the like.

The content of sodium L-aspartate used in the present invention is preferably from 0.05 to
2.0%, more preferably 0.1 to 1.0%. If it is less than 0.05%, it is difficult to maintain the flavor and color tone of the vegetables immediately after production for a long period of time. still,
The sodium L-aspartate used in the present invention is generally contained in fermented seasonings such as soy sauce, but since it does not exert the effects of the present invention only by blending them, it is separately contained in the present invention. Yes, the content is also derived from fermented seasonings
Does not contain sodium L-aspartate.

[0007] The "vegetables" contained in the present invention are preferably those vegetables which are apt to exhibit the effects of the present invention, such as onions, green onions, ginger, ginger, shiso, garlic, celery, carrot and coriander. It is preferable to include at least one selected from the following. In particular, onion is preferable since the effect of the present invention is remarkable because the flavor and color tone immediately after production are significantly changed by long-term storage.

The vegetables to be used may be in any state such as raw, dried, frozen and the like. The state of crushing may be any form such as rough cutting, chopping, juice-like, paste-like, and a mixture of these forms.

The production of the acidic seasoning of the present invention is not particularly limited except that crushed vegetables and sodium L-aspartate are added as a part of the raw materials. Commonly used as a raw material for acidic seasonings, for example, edible oils and fats, vinegar, egg yolk, sugar, salt, clear water, mustard powder, spices, soy sauce, various extracts, seasonings, thickeners, fruit juices, dairy products From the etc. selected appropriately within a range that does not impair the effects of the present invention,
It is advisable to add crushed vegetables and sodium L-aspartate as a part of the raw material when producing an acidic seasoning according to a conventional method.

Next, the present invention will be described in more detail based on examples and test examples.

[0011]

[Example] Example 1 (French dressing) <Blending ratio>-Salad oil 40.0%-Brewed vinegar (acidity 5%) 10.0-Onion (juice) 10.0-Celery 5.0-Carrot 3.0 -Lemon juice 5.0-Sugar 3.0-Salt 2.5-White pepper 0.5-Sodium L-glutamate 0.3-Xanthan gum 0.1-Mustard powder 0.1-Sodium L-aspartate 0. 1 ・ Remaining Shimizu ――――――――――――――――――――― Total 100.0% <Manufacturing method> After peeling onions and carrots, celery is roughly cut into 1cm squares. And then put it on a juicer to get a particle size of 1
mm or less. The above-mentioned raw materials other than the salad oil were charged into a mixer and stirred until the mixture became uniform. After the aqueous phase became uniform, salad oil was gradually added to uniformly emulsify. Then, the mixture was filled into a 200 ml PET bottle while stirring and sealed to obtain a French dressing.
The content of sodium L-aspartate is 0.6% based on crushed vegetables (onions, celery, carrots).

Example 2 (Japanese dressing) <Blending ratio> ・ Vinegar (acidity 5%) 15.0% ・ Onion 20.0 ・ Koikuchi soy sauce 16.0 ・ Mirin 7.5 ・ Sugar 4.5 ・ Aozin 3・ Black pepper 0.1 ・ Salt 2.5 ・ Sodium L-glutamate 1.3 ・ Xanthan gum 0.05 ・ Tomato paste 1.0 ・ Sodium L-aspartate 0.1 ・ Shimizu residue ―――――― ――――――――――――――― Total 100.0% <Production method> After peeling the onion, put it on a juicer.
Crushed to a particle size of 1 mm or less. Aozoji is about 5mm with a kitchen knife
The corners were chopped. These were put into a mixer together with the above-mentioned raw materials, and stirred until they became uniform. This was used as an aqueous phase, and after filling 140 g in a 200 ml PET bottle, the upper layer was filled with 60 g of salad oil and sealed to obtain a Japanese dressing. In addition, the content of sodium L-aspartate is based on crushed vegetables (onion, green perilla)
0.4%.

Example 3 (steak sauce) <Blending>-15.0% onion-10.0 apples-5.5 carrots-3.2 ginger-1.0 powdered garlic-23.0 koikuchi soy sauce-vinegar ( 12.0 ・ Sugar 13.0 ・ Salt 2.5 ・ Black pepper 0.5 ・ Mirin 7.0 ・ Red pepper 0.1 ・ Sodium L-aspartate 0.1 ・ Shimizu Residue ―――― ――――――――――――――――― Total 100.0% <Manufacturing method> Onion, apple and carrot are the above Example 1
The mixture was treated in the same manner as described above, charged into a mixer together with all other raw materials, and stirred until the mixture became uniform. After confirming the uniformity, heat the steak sauce to 65 ° C and heat 200ml
A plastic bottle with a capacity was filled and sealed to obtain a steak sauce. The content of sodium L-aspartate is 0.4% based on crushed vegetables (onion, carrot, ginger, powdered garlic).

Test Example 1 A PET bottle filled with the combination of the invention product (1) obtained in Example 1 and the comparison product (1) excluding sodium L-aspartate was stored at room temperature for 2, 4 and 6 months. The flavor of the vegetables before and after storage and the color tone of the whole French dressing were evaluated by 10 expert panelists. Table 1 shows the evaluation results.

Evaluation criteria (flavor) ◎ Very good flavor ○ Good flavor △ Slightly altered flavor ▲ Strong flavor of sodium L-aspartate × Remarkably altered flavor

Evaluation criteria (discoloration)-no browning is observed ± slight browning is observed + considerable browning is observed ++ marked browning

[0017]

[Table 1]

From the results in Table 1, the flavor of the vegetables after long-term storage is
It can be seen that the one to which sodium L-aspartate was added remained remarkably. Similarly, it can be understood that the color tone change is small when sodium L-aspartate is added.

Test Example 2 The amount of sodium L-aspartate shown in Table 2 was added to the vegetables crushed in the French dressing of Example 1 to prepare six types of samples.

The PET bottles filled with the sample were stored at room temperature for 2, 4 and 6 months, and the flavor and overall color tone of the crushed vegetables of the French dressing before and after storage were evaluated by 10 expert panelists. Table 2 shows the evaluation results. In addition,
The evaluation criteria for flavor and color tone are the same as in Test Example 1. Further, Asp / vegetable% in the table indicates the content of sodium L-aspartate with respect to crushed vegetables.

[0021]

[Table 2]

From the results in Table 2, the preferred amount of sodium L-aspartate is 0.05-2.0% based on the crushed vegetables.
Met. More preferably, it was 0.1 to 1.0%.

[0023]

According to the present invention, it is possible to provide an acidic seasoning that maintains the flavor and color tone of vegetables immediately after production even when stored at room temperature for a long period of time.

Claims (3)

[Claims] 1. An acidic seasoning containing crushed vegetables,
An acidic seasoning containing sodium L-aspartate. 2. The acidic seasoning according to claim 1, which contains 0.05 to 2.0% of sodium L-aspartate based on the crushed vegetables. 3. The acidic seasoning according to claim 1, wherein the crushed vegetables are onions.