JP2003144082A - Liquid state seasoning material containing particles of vegetable and fruit - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a liquid state seasoning material containing particles of vegetables and/or fruits, capable of easily dispersing the particles of the vegetables and/or fruits in the liquid state seasoning material by only agitating or shaking without using a dispersing agent such as a thickening agent for the liquid state seasoning material excluding the particles of the vegetables and/or fruits. SOLUTION: This liquid state seasoning material is obtained by using >=60 wt.% total of particles of the vegetables and/or fruits as 0.1-3.0 mm particle diameter, and incorporating 10-60 wt.% particles of the vegetables and/or fruits based on the total of the liquid state seasoning material containing the particles of the vegetables and/or fruits.

Description

Description: BACKGROUND OF THE INVENTION [0001] The present invention relates to a method for producing vegetables such as radish, onion, ginger, garlic, sesame, and fruits such as apples having a specific particle size distribution. Even without using a dispersing agent such as a thickener, vegetables and fruits are easily dispersed in a liquid seasoning by stirring or shaking, and the dispersed state is maintained for a certain period of time. And a liquid seasoning containing particles of fruits. [0002] Conventionally, dressings and sauces used for vegetables such as salads and meats such as grilled meat include grated radish, onion, garlic and the like, and grated apples and the like. Many liquid seasonings containing particles of vegetables and fruits, such as foodstuffs, have been developed. And
For example, seasonings for grilled meat (see Japanese Patent No. 3101156) in which the particle size of vegetables and fruits are 3 to 7 mm, and the size of the particles of vegetables and fruits are 5 to 10 × 5 to 30 mm. Oil-in-water type dressing with ingredients (Patent No. 2)
760664), but these liquid seasonings contain a dispersant such as a thickener to disperse the vegetable and fruit particles contained therein in the liquid seasoning. The design is such that the liquid seasoning excluding fruits is given a viscosity, and for imparting the viscosity, the liquid seasoning gives a heavy texture or changes in properties due to the addition of a dispersant, It has disadvantages such as reduced chewy feeling of the particles of vegetables and fruits contained therein. [0003] The present invention relates to vegetables contained in a liquid seasoning without using a dispersant such as a thickener.
It is an object of the present invention to obtain a vegetable and fruit particle-containing liquid seasoning in which fruit particles can be easily dispersed in a liquid seasoning by stirring or shaking. The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, have found that the particle size of vegetables and / or fruits is 0.1 to 3.0 mm. When the particle size is 60% by weight or more of the whole vegetable and / or fruit particles, and their content is 10 to 60% by weight of the whole vegetable and / or fruit particle-containing liquid seasoning Even without using a dispersant such as a thickener, the vegetables and fruits contained in the liquid seasoning are easily dispersed in the liquid seasoning by stirring or shaking, and We knew that the state of dispersion was maintained for a certain period of time, and based on this finding, completed the present invention. That is, vegetable and / or fruit particles having a particle size of 0.1 to 3.0 mm at 60% by weight or more of the whole vegetable and / or fruit particles are converted into the vegetable and / or fruit particles. A liquid seasoning containing particles of vegetables and / or fruits, which contains 10 to 60% by weight of the whole liquid seasoning containing the same and contains no dispersant such as a thickener. DETAILED DESCRIPTION OF THE INVENTION The vegetables used in the present invention may be any vegetables used for normal eating, such as radish, onions, onions, carrots, ginger, garlic, peppers and tomatoes. Sesame, nuts and the like, and corn, bamboo shoots, perilla, parsley, celery, leek, honey bean, and the like. Fruits include, for example, apples,
Examples include ordinary fruits such as pear, kiwi, and pineapple. The above vegetables and fruits are used alone or in combination of two or more. [0006] The particle size distribution of the vegetable and / or fruit particles of the present invention is such that the particles having a size of 0.1 to 3.0 mm are 6% of the total particle size of the vegetable and / or fruit.
It is 0% by weight or more, preferably 70% by weight or more, and more preferably 80% by weight or more. With this particle size distribution, it can be easily dispersed in a liquid seasoning by stirring, shaking, or the like. Time the variance is kept. On the other hand, when the particle size distribution deviates, the proportion of particles having a size of less than 0.1 mm increases, or conversely, even if the proportion of particles having a size of more than 3.0 mm increases, it floats on the surface of the liquid seasoning,
Conversely, the particles that precipitate are increased and become difficult to disperse, and even if dispersed, they are easily separated. In order to obtain the particles of vegetables and fruits having the particle size of the present invention, for example, after cutting vegetables and fruits to about several cm with a food cutter or a dicer, the mesh is cut by a high-speed pulverizer or the like. May be pulverized using a screen having a size of 0.5 to 5.0 mm. The content of the vegetable and / or fruit particles is 10 to 60% by weight based on the whole liquid seasoning containing the vegetable and / or fruit particles. When the amount is an amount, the particles can be easily dispersed throughout the liquid seasoning due to the dispersibility of the particles themselves and the imparting of viscosity due to them. On the other hand, when the content is less than 10% by weight, the degree of dispersion in the liquid seasoning is low because of its low dispersibility and little increase in viscosity. On the other hand, when the content exceeds 60% by weight, the liquid seasoning has dispersibility but exhibits a heavy feeling. Next, the liquid seasoning of the present invention from which particles of vegetables and / or fruits are removed is a normal liquid seasoning containing one or several kinds of seasonings.
Soy sauces such as dark soy sauce, light colored soy sauce, pool soy sauce, recharged soy sauce, white soy sauce and the like can be mentioned, and one kind or two or more kinds can be used. Also, for example, sugar, lactose, maltose, glucose,
Fructose, liquid sugar, starch syrup, dextrin, saccharides such as isomerized saccharides and sorbitol, sweet sugars such as sugar alcohols such as maltitol, and, for example, for example, sweetener containing mirin and alcoholic spirit, also, for example, saccharin, Sweeteners such as glycyrrhizin, stevioside, and aspartame are also included, and one or more kinds are used. If necessary, for example, garlic,
Spices such as onion, oregano, thyme, sage, ginger, red pepper, pepper, allspice, clove, nutmeg, cardamom, and the like are used, and one or more kinds are used. [0011] If necessary, miso, fish sauce, sour seasoning, vinegar, citrus juice, organic acids, sake, wine and other alcoholic beverages, fermented seasoning, and, for example, fish bonito and saba-knot Dashi soup from mushrooms such as seaweed, kelp and shiitake, extracts of seafood, vegetables, beef extract, yeast extract, etc., protein hydrolysates, amino acid seasonings such as sodium glutamate, glycine, inosinic acid, etc. One or more raw materials such as nucleic acid seasonings, edible oils such as soybean oil, sesame oil, and rapeseed oil, and flavors and coloring agents are used. [0012] In order to disperse the vegetable and / or fruit particles in the liquid seasoning, a dispersant is usually used.
For example, gums such as xanthan gum, carrageenan, and guar gum, starches, egg yolks, miso, and the like are appropriately used to disperse vegetable and / or fruit particles in a liquid seasoning. The present invention provides the dispersibility of the vegetable and / or fruit particles themselves without using the above-mentioned dispersant for dispersing the vegetable and / or fruit particles,
By imparting a viscosity or the like, the particles are easily dispersed in the liquid seasoning by stirring, shaking, or the like, and the dispersed state is maintained for a certain period of time. The liquid seasoning containing particles of vegetables and / or fruits of the present invention is used when pouring, immersing, or cooking in ordinary vegetables, meat, or fish, but is preferably used. Is used in salads or grilled meats, such as vegetables or meat-containing vegetables, and does not contain a dispersant when used.
It is a liquid seasoning in which the particles of vegetables and / or fruits have a clear flavor because they do not have viscosity or the like, and the chewy feeling of the particles of vegetables and / or fruits is enhanced. Next, the present invention will be described with reference to examples. (Example 1) 300 ml of concentrated soy sauce, sugar 1
A mixture of 00 g, liquid sugar 150 g, vinegar 10 ml, spices 2 g, sodium glutamate 5 g, and vegetable and fruit particles having a particle size of 0.1 to 3.0 mm has a particle size distribution of 82% by weight. , 50 onion particles
g, 5 g of ginger particles and 400 g of apple particles, and further add water to make 1,200 g. This is mixed and stirred, and these particles are uniformly dispersed throughout the seasoning liquid. 10 minutes heat sterilization, 7
After cooling to 0 ° C., filling into a 1,000 L pet container, cooling with water to 30 ° C., the liquid seasoning containing particles of vegetables and fruits of the present invention (the content of particles of vegetables and fruits is , 37.9% by weight of the total liquid seasoning). Comparative Example 1 Onion particles of Example 1
The particle size distribution of ginger particles and apple particles was calculated as follows: "42% by weight of particles having a particle size of 0.1 to 3.0 mm,
The composition was prepared in the same manner as in Example 1 except that 46% by weight was smaller than 46 mm and 12% by weight was larger than 3 mm. A liquid seasoning (the content of particles of vegetables and fruits was 37.9% by weight of the whole liquid seasoning) was obtained. Comparative Example 2 Onion particles of Example 1
The particle size distribution of ginger particles and apple particles is described as "46% by weight for particles having a particle size of 0.1 to 3.0 mm,
18% by weight and those having a particle size of more than 3 mm were 36% by weight, except that the particles contained in the vegetables and fruits of Comparative Example 2 were prepared in the same manner as in Example 1. A liquid seasoning (the content of particles of vegetables and fruits was 37.9% by weight of the whole liquid seasoning) was obtained. Comparative Example 3 Onion particles of Example 1
The content of ginger particles and apple particles, respectively,
Except for "20 g of onion particles, 5 g of ginger particles, and 25 g of apple particles (the particle size distribution of these particles is the same as in Example 1)",
A vegetable and fruit particle-containing liquid seasoning of Comparative Example 3 containing 4.2% by weight of vegetables and fruits was obtained. Next, the liquid seasonings containing vegetables and fruit particles obtained in Example 1, Comparative Example 1, Comparative Example 2 and Comparative Example 3 were prepared from the liquid seasonings of vegetables and fruits contained therein. A comparison was made on the dispersibility in the seasonings. The method is to shake these liquid seasonings lightly, observe the state of dispersion of the vegetables and fruits contained in the liquid seasonings, and then disperse these particles uniformly throughout the liquid seasonings. This is a method in which they are allowed to stand still, and their dispersed state is observed after 15 minutes have passed. As a result, the vegetable and fruit-containing liquid seasonings of Example 1 of the present invention can be easily dispersed by simply shaking the onion, ginger and apple particles contained therein. Even after 15 minutes of standing, it was dispersed throughout the liquid seasoning. On the other hand, in the vegetable and fruit-containing liquid seasonings of Comparative Example 1, fine particles float on the upper surface of the liquid seasoning and are difficult to disperse, and those after 15 minutes of standing still have fine particles. Was emerging. Comparative Example 2 has a particle size of 5
Particles of about mm or more precipitated and were difficult to disperse. In the case of Comparative Example 3 where the content of particles of vegetables and fruits was small, heavy particles having a particle size of about 5 mm or more precipitated and were difficult to disperse. From the above, the liquid seasoning containing vegetables and fruit particles of the present invention is such that the vegetable and fruit particles contained therein are easily dispersed throughout the liquid seasoning and are difficult to separate. It can be seen that it is. (Example 2) 300 ml of concentrated soy sauce, sugar 1
00g, liquid sugar 150g, vinegar 10ml, spices 2g, sodium glutamate 5g mixed with vegetables,
The particle size distribution of the fruit particles is such that the particle size of 0.1 to 3.0 mm occupies 72% by weight.
g, 350 g of the particles without, and further water to add 1,
200 g, these particles were stirred and mixed so as to be uniformly dispersed in the liquid seasoning, and then mixed.
Perform 0 minute heat sterilization, cool to 70 ° C,
It was filled in a 0 L pet container and cooled to 30 ° C. to obtain a vegetable and fruit particle-containing liquid seasoning of the present invention. The content of the vegetable and fruit particles was 30.8% by weight. The vegetable and fruit particle-containing liquid seasoning of the present invention of Example 2 is such that the vegetable and fruit particles are easily dispersed in the liquid seasoning and the dispersion is maintained for a certain period of time. Met. The liquid seasoning containing particles of vegetables and / or fruits according to the present invention can be used for dressing, grilling meat sauce, or the like, which is applied to salads of vegetables, meat and vegetables, and so on. Because it does not contain dispersants such as thickeners, the flavor and texture of the vegetable and / or fruit particles contained in the liquid seasoning combined with the deliciousness of vegetable salads and grilled meat are felt. Can be.

Claims (1)

Claims: 1. Vegetable and / or fruit particles having a particle size of 0.1 to 3.0 mm at least 60% by weight based on the total weight of the vegetable and / or fruit particles. 10-60 of the total liquid seasoning containing vegetable and / or fruit particles
A liquid seasoning containing vegetable and / or fruit particles, characterized in that the liquid seasoning containing the vegetable and / or fruit particles does not contain a dispersant.