JP2006230330A - Gel-like seasoning liquid and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a gel-like seasoning liquid which can hold transparency on appearance, can simultaneously easily be twined with raw materials, and can prevent the separation of water for long periods, and to provide a method for producing the same. <P>SOLUTION: This gel-like seasoning liquid is characterized by containing seasoning ingredients and having a breaking stress of 2,000 to 70,000 Pa, a breaking distortion factor of 10 to 50%, and a water separation rate of 0.05 to 2% at the ordinary temperature. The method for producing the gel-like seasoning liquid is characterized by thermally dissolving a gelling agent including xanthan gum, locust bean gum, gellan gum and ι-type carrageenan gum in water, mixing the obtained solution with the seasoning ingredients, hot-charging the mixture into a press-excludable container, and then cooling. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a gel-like seasoning liquid, and more particularly to a gel-like seasoning liquid containing a seasoning liquid component and having a specific breaking strength, breaking strain rate and water separation rate at room temperature, and a method for producing the same.

Traditional seasonings such as soy sauce, sauce, vinegar and the like are liquids, so when using them in foods such as sugar beet, it can be used in excess of the appropriate amount or even to those that are not necessary. There was an inconvenience that it would end up. In addition, when the liquid seasoning is used for non-water-absorbing foods such as scallops and squid sashimi, it has been experienced that the taste of the seasoning is diminished while the food is chewed in the mouth. .
In addition, paste-like seasonings with tubes such as kneaded wasabi, kneaded eggplant, grated ginger, and grated garlic have problems such as poor cutting when extruded from the tube and poor surface appearance due to rough surface. In addition, the pungent taste may not persist in the mouth.

  As a method for eliminating the above drawbacks, a thickening substance is added to a seasoning to form a gel (Patent Document 1). For example, it has been proposed to add xanthan gum, locust bean gum or the like to a liquid seasoning and use it as a jelly.

  The characteristic of the gel produced by the addition of these thickening substances is not a fragile texture like agar gel but a soft texture like a gelatin. Although the above disadvantages are alleviated to some extent by the addition of a thickening substance, the seasoning added with xanthan gum and locust bean gum is highly viscoelastic and can be cut even if it is cut with a spoon or chopsticks. There is a disadvantage of being bad.

On the other hand, in the case of a gel-like seasoning to which agar or gellan gum is added alone, the viscoelasticity is relatively weak and brittle. In addition, the fracture surface and corners are not smooth when chewing the gel-like seasoning, resulting in a rough texture and a loss of transparency in appearance.
Furthermore, the gel-like seasoning composition according to the prior application (Patent Document 2) of the present applicant has been proposed as a solution to the above-described drawbacks, and has transparency and viscoelasticity. It is characterized by excellent solubility in the mouth. However, there is room for improvement in that the water separation rate increases when stored for a long time or when strong vibrations are applied.
In addition, the gel-like seasoning composition according to another prior application (Patent Document 3) of the present applicant has good viscoelasticity, but has a good texture and a smooth texture without being rough. It has the feature that. However, there is room for improvement in terms of water separation after product storage, transparency on appearance when broken, ease of entanglement with materials, and the like.

JP-A-8-308527 JP 2001-309760 A JP 2002-272410 A

As described above, there has not yet been reported an example in which a gel-like seasoning liquid that is easily entangled with a raw material while maintaining its transparency in appearance and has suppressed water separation for a long period of time has been sufficiently successful.
Therefore, the purpose of the present invention is to improve the appearance when placed on a material such as salad first, so that a gel-like seasoning liquid that is highly transparent and easily entangled with the material and that maintains an appropriate water separation state can be stably obtained. Is to provide. Furthermore, another object of the present invention is to provide a gel-like seasoning liquid in which the contents can be easily extruded from the extrusion container.

The inventors of the present invention have made extensive studies to achieve the above-mentioned object, and in the process, having a specific breaking stress and breaking strain rate, the transparency is high even when broken, and the water separation rate is stable over the long term. In addition, it was hypothesized that a gel-like seasoning liquid that can easily extrude the contents from the extrusion container can be prepared. And the gelatinizer to be used was examined and the gel-like seasoning liquid which has a specific breaking stress and a breaking strain rate was obtained. Furthermore, it has been found that the water separation rate of the gel affects the properties of the seasoning liquid. If a gel-like seasoning satisfying these conditions was used, the above-mentioned problems were solved, and a solid prospect that the appearance of the material could be improved over the conventional product was obtained.
Moreover, when this gel-like seasoning liquid was used, it discovered that the shine of various materials, such as a salad, side dish, tofu, and noodles, was maintained, and came to complete this invention.

That is, the present invention described in claim 1 includes a seasoning component, has a breaking stress of 2000 to 70000 Pa and a breaking strain of 10 to 50% at room temperature, and a water separation rate of 0.05 to 2%. It is a gel-like seasoning liquid.
In the present invention according to claim 2, the gel-like seasoning liquid contains 0.05 to 0.5% by weight of xanthan gum, 0.01 to 0.5% by weight of locust bean gum, 0.05 to 0.7% by weight of gellan gum, and 0.1 to 0.5% by weight of ι type carrageenan. The gel-like seasoning liquid according to claim 1.

According to a third aspect of the present invention, the gel seasoning liquid is a gel-like seasoning for salad, a gel-like seasoning for side dishes, a gel-like seasoning for tofu, or a gel-like seasoning for noodles. This is a gel-like seasoning.
The present invention according to claim 4 is a mixture obtained by adding a gelling agent containing xanthan gum, locust bean gum, gellan gum and ι type carrageenan gum to water and heating and dissolving the mixture and a seasoning ingredient. The method for producing a gel-like seasoning according to any one of claims 1 to 3, wherein the container is press-extrudable while hot and then cooled.

  According to the present invention, there is provided a gel-like seasoning liquid that has high transparency when broken, is easily entangled with a raw material, has a stable water separation rate for a long time, and can easily extrude contents from an extrusion container. Furthermore, by using the gel-like seasoning liquid, it is possible to maintain the shine of various materials such as salads, prepared dishes, tofu and noodles.

The present invention is described in detail below.
(1) Condiment component The condiment component is contained in the gel-like seasoning liquid of this invention. Examples of the seasoning component include liquid seasonings such as soy sauce, vinegar soy sauce, sauce, dressing, and sauce, as well as ginger, wasabi, mustard, garlic and the like in powder, solid, and paste form, and are commercially available. Goods etc. can be used arbitrarily. To these, substances that are permitted as food additives such as preservatives, preservatives, and pigments can be added as necessary.
The ratio of the seasoning component contained in the gel-like seasoning liquid of the present invention may be appropriately determined in consideration of the purpose of use, etc., but generally the seasoning usually used for business use or home use etc. A similar amount is sufficient.

(2) Gel property of seasoning liquid As described in claim 1, the gel property of the seasoning liquid has a breaking stress of 2000 to 70000 Pa, preferably 8000 to 40000 Pa at room temperature (18 to 22 ° C.). The breaking strain rate is 10 to 50%, preferably 15 to 40%, and the water separation rate is 0.05 to 2%, preferably 0.2 to 1.5%. Specifically, as described in claim 2, xanthan gum as a gelling agent is 0.05 to 0.5% by weight, locust bean gum 0.01 to 0.5% by weight, gellan gum 0.05 to 0.7% by weight, and ι type carrageenan 0.1 to 0.5% by weight. It is a gel-like seasoning liquid containing. The preferred content of the gelling agent is 0.1 to 0.3% by weight of xanthan gum, 0.05 to 0.25% by weight of locust bean gum, 0.1 to 0.5% by weight of gellan gum and 0.2 to 0.4% by weight of iota type carrageenan.

  The breaking stress of the gel of the seasoning liquid can be adjusted by the blending amount of a gelling agent such as xanthan gum and locust bean gum, carrageenan, gellan gum or the like. If the breaking stress is less than 2000 Pa, the entanglement to the material is poor and the transparency is lost, and if it is more than 70000 Pa, the entanglement to the material is bad and the extrusion from the container is deteriorated.

  In addition, the breaking strain mainly affects the ease of extrusion of the container, but an appropriate breaking strain can be obtained by adjusting the blending amount of deacylated type gellan gum, xanthan gum, locust bean gum, etc. . In this case, agar can be used, but use in a low pH region of pH 4.0 or less is not preferable. If the breaking strain is less than 10%, the entanglement with the material is poor and the transparency is lost. On the other hand, if it is larger than 50%, the entanglement with the raw material is bad and the extrusion from the container becomes bad.

  Here, even if the breaking stress and the breaking strain rate are in an appropriate range, the properties greatly differ depending on the water separation rate of the gel. Specifically, when the water separation rate is less than 0.05%, the gel surface is not glossy and the transparency is lost. On the other hand, if it is larger than 2%, the gel slips on the material and the entanglement becomes worse. In order to adjust the water separation rate, for example, when a specific amount of ι type carrageenan is used, the water separation rate of the gel decreases, but at the same time, the breaking stress and strain rate become too high, and as a result, the entanglement of the material becomes worse, In addition, since the extrusion from the container cannot be performed sufficiently, the combination of the types and amounts of other gelling agents is important.

  In the present invention, xanthan gum 0.05 to 0.5% by weight, locust bean gum 0.01 to 0.5% by weight, gellan gum 0.05 to 0.5% so that all of the breaking stress, breaking strain rate and water separation rate of the gel-like seasoning liquid are appropriate values. It is necessary to contain 0.7% by weight and 0.1 to 0.5% by weight of ι-type carrageenan.

  The gelling agent preferably contains 0.1 to 0.3% by weight of xanthan gum, 0.05 to 0.2% by weight of locust bean gum, 0.1 to 0.3% by weight of gellan gum, and 0.2 to 0.4% by weight of ι-type carrageenan. A gel-like seasoning liquid can be produced.

  The xanthan gum, locust bean gum, gellan gum, and ι type carrageenan, which are the above gelling agents, may be those commonly used, such as Echo Gum (Dainippon Pharmaceutical), Mayprodein 200 (Gokyo Sangyo), Gel Cogel (Daikyo). Nippon Kayaku), Carrageenin CSI-1 (San-Ei Gen FFI), etc. can be used.

(3) Use and effect of gel-like seasoning liquid As described in claim 3, the gel-like seasoning liquid of the present invention is used for salads, prepared dishes, tofu, noodles, etc. It is extremely useful as a seasoning to improve the appearance by being put on the material) or combined with food. In the above-mentioned patent document 3, it was possible to arrange the material on the upper part of the material, but since the entanglement with the material was bad, the appearance of the material itself could not be maintained.

(4) Manufacturing method of gel-like seasoning liquid The manufacturing method of this invention should just be a manufacturing method of a normal gel-like seasoning liquid, and although it does not specifically limit, For example, the method as described in Claim 4 In other words, after adding a gelling agent containing xanthan gum, locust bean gum, gellan gum and ι type carrageenan gum to water and heating and dissolving it, the ingredients and the seasoning ingredients are mixed together, and then put into a container that can be pressed and extruded. A method of filling with heat and then cooling can be adopted as a preferred method.

  Hereinafter, the present invention will be described specifically by way of examples.

(Examples and comparative examples)
Like known gel-like seasoning liquids (see Patent Document 2, etc.), gel-like seasoning liquids using only locust bean gum, xanthan gum and gellan gum cannot sufficiently prevent long-term water separation. Of carrageenan was added to adjust the water separation rate of the gel-like seasoning liquid.
However, the addition of ι-type carrageenan will change the breaking stress and strain rate of the seasoning, so by adjusting the addition amount of other thickening polysaccharides, the appropriate strain rate and water separation rate should be obtained. It was adjusted.

(1) Creation of seasoning ingredients According to the following Table 1, raw materials were mixed to create seasoning ingredients.

(2) Preparation of gelling agent solution After mixing raw materials according to the following Table 2, the mixture was heated and stirred at 90 ° C for 10 minutes to dissolve.

(3) Preparation of gel-like seasoning liquid The ingredients of the above (1) and (2) are mixed to create a seasoning liquid, and a part thereof is put into a metal petri dish (diameter 40 mm, height 15 mm) for measuring physical properties, The remaining 500 g was filled into a pouch (see FIG. 1) capable of being pressed and extruded at a temperature of 70 ° C. or higher, and cooled to 20 ° C. to obtain a gel-like seasoning liquid.

(4) Measurement of Breaking Stress and Breaking Strain The seasoning liquid gelled in a metal petri dish was measured using a creep meter under the following measurement conditions. These results are shown in Table 3-2.
Plunger diameter 3mm, compression speed 10mm / sec, measurement distortion 70%

(5) Measurement of water separation rate The pouch was stored at 40 ° C. for one month, and the amount of seasoning liquid that was water separated was measured. These results are shown in Table 3-2.

(6) Entanglement to the material, evaluation of transparency on the material 30g of a gel-like seasoning liquid is placed on top of the salad that is mixed with 40g wakame, 20g stem wakame, 20g jellyfish and 20g red and red seaweed. The appearance of the material (transparency) and the sense of unity (entanglement with the material) when both were mixed were evaluated according to the following criteria. These results are shown in Table 3-2.
Transparency-: Difficult to see the material, +: Visible of the material, ++: Entanglement to the material where the material is clearly visible-: Untidy when combined with the material, +: Somehow together when combined with the material, ++: Material Well together when combined

(7) Ease of squeezing from container The situation when the gel-like seasoning liquid filled in the container of FIG. 1 was squeezed was evaluated according to the following. These results are shown in Table 3-2.
-: Can not be squeezed with both hands, +: Can be squeezed with both hands, ++: Squeezed with one hand, ++: Can be squeezed easily with one hand

(8) Results The results obtained are shown in Table 3-2.

  If the addition amount of ι type carrageenan is less than 0.1% by weight, the water separation rate after long-term storage exceeds 2% (Comparative Example 1), and the entanglement of the material becomes worse. On the other hand, when the addition amount of ι-type carrageenan is 0.1% by weight or more, the water separation rate is within 2%, and the entanglement with the material is improved (Examples 1 and 2). However, if the amount of ι-type carrageenan added exceeds 0.5% by weight, the breaking strain rate becomes too high. Furthermore, the entanglement with the ingredients becomes worse and it cannot be pushed out of the container (Comparative Example 2).

  Addition of ι-type carrageenan to make the water separation rate suitable value tends to increase the breaking stress and breaking strain, so adjust the amount of other gelling agents locust bean gum, xanthan gum and gellan gum It will be necessary.

  In this case, if the amount of locust bean gum and xanthan gum is less than 0.01% by weight and 0.05% by weight, respectively, the breaking strain rate becomes too low, the transparency when broken is lost, and the entanglement with the material becomes worse. (Comparative Examples 3 and 5).

  On the other hand, when the amounts of locust bean gum and xanthan gum are 0.01% by weight and 0.05% by weight or more, respectively, the breaking stress and the breaking strain rate are both increased, and the transparency when collapsed is maintained (Example 3, 4, 5, and 6), if both raw materials exceed 0.5% by weight and 0.5% by weight, respectively, the breaking stress and the breaking strain rate become too high, the entanglement with the ingredients becomes worse, and the material is pushed from the container. It cannot be taken out (Comparative Examples 4 and 6).

  On the other hand, if the amount of gellan gum is less than 0.05% by weight, the breaking strain rate becomes too high, the entanglement with the ingredients worsens, and it cannot be extruded from the container (Comparative Example 7). Therefore, when the amount of gellan gum is 0.05% by weight or more, the breaking strain rate is lowered to such an extent that it can be easily extruded from the container (Examples 7 and 8). However, when the amount of gellan gum is more than 0.7% by weight, the breaking strain rate becomes too low, the transparency when broken is lost, and the entanglement with the material worsens (Comparative Example 8).

According to the present invention, a gel-like seasoning liquid that is easily entangled with a raw material while maintaining transparency in appearance and suppresses water separation for a long period of time and a method for producing the same are provided.
Furthermore, the gel-like seasoning liquid of the present invention can easily extrude the gel-like seasoning liquid as the contents when filled in a press-extruded container.

It is the figure which showed 1 aspect of the transparent pouch-shaped press extrusion container used for this invention.

Claims (4)

  A gel-like seasoning liquid comprising a seasoning component, having a breaking stress of 2000 to 70000 Pa, a breaking strain of 10 to 50%, and a water separation of 0.05 to 2% at room temperature.   The gel-like seasoning liquid contains xanthan gum 0.05 to 0.5% by weight, locust bean gum 0.01 to 0.5% by weight, gellan gum 0.05 to 0.7% by weight, and ι-type carrageenan 0.1 to 0.5% by weight. Gel seasoning liquid.   The gel-like seasoning liquid according to claim 1 or 2, wherein the gel-like seasoning liquid is a gel-like seasoning for salad, a gel-like seasoning for sugar beet, a gel-like seasoning for tofu, or a gel-like seasoning for noodles. A gelling agent containing xanthan gum, locust bean gum, gellan gum and ι-type carrageenan gum is added to water, heated and dissolved, and then mixed with a seasoning ingredient and then filled into a press-extrudable container when hot And then cooling. The method for producing a gel-like seasoning liquid according to any one of claims 1 to 3.

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