JP2008187976A - Separated type liquid seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide separated-type liquid seasoning refreshing in spite of containing flavor oil, and having favorable emission of flavor inherent in the flavor oil or flavor vegetable. <P>SOLUTION: The separated type liquid seasoning contains ≤6 wt.% of the flavor oil and ≤0.4 Pa s of the viscosity of the seasoning liquid at its water-phase so as to make flavor-vegetable fine pieces exist in the flavor oil part so that the separated type liquid seasoning having favorable emission of flavor inherent in the flavor oil or the flavor vegetable can be obtained. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a separation-type liquid seasoning having a refreshing feeling and strong flavor.

  Liquid seasonings used for salads, grilled meat, and the like include an oil type containing fat and oil and a non-oil type containing no fat. Generally, oil-type liquid seasonings have good compatibility with cooking ingredients because they are given richness and aroma by fats and oils.

  Oil type seasonings include emulsification type and separation type. The emulsification type has a weak body and flavor standing imparted by the flavor oil, while the separation type has the characteristic that it can draw the characteristic flavor of other raw materials.

  Sesame oil and salad oil are generally used as fats and oils used in separable liquid seasonings. By using flavor oils with various flavor components transferred to fats and oils, seasonings with a wider flavor are added. It is known that it can be provided (see, for example, Patent Document 1).

However, in the case of a separable liquid seasoning that generally uses flavor oil, if a large amount of flavor oil is used, a seasoning with a strong flavor can be obtained, but on the other hand, a refreshing feeling decreases and the taste becomes persistent.
For this reason, development of a separate liquid seasoning having a refreshing feeling and strong flavor is desired.

JP 2003-230366 A

  This invention makes it a subject to provide the separation-type liquid seasoning which has a refreshing feeling and the flavor derived from a flavor vegetable is favorable.

As a result of diligent research to solve the above problems, the inventors of the present invention have noticeably enhanced flavoring by adding flavored vegetable strips to the oil phase part, and particularly by making the oil phase part a flavor oil, The present inventors have obtained the knowledge that a seasoning having a strong flavor and a refreshing feeling can be obtained even if a small amount of is used, and the present invention has been completed based on this.
That is, the present invention relates to the following.
(1) In the separation-type liquid seasoning in which flavor oil is placed on the water phase portion, flavor vegetable fines are contained in the flavor oil or at the boundary surface between the flavor oil and the water phase portion. Separable liquid seasoning.
(2) The separable liquid seasoning according to the above (1), wherein the flavored vegetable strip is one or more selected from sesame, ginger, garlic, leeks and onions.
(3) The separated liquid seasoning according to the above (1) to (2), wherein the viscosity of the seasoning liquid in the aqueous phase is 0.4 Pa · s or less, and the flavor oil is 6% or less with respect to the whole liquid seasoning. Fee.

Hereinafter, the present invention will be described in detail.
In the separation-type liquid seasoning of the present invention, flavor oil is placed on the water phase part. Hereinafter, the seasoning liquid which comprises the water phase part is demonstrated.

The seasoning liquid constituting the aqueous phase part includes one or more kinds such as soy sauce, saccharides, sweet saccharides, sweeteners, sake-containing sweet seasonings and spices.
For example, as soy sauce, one kind or two or more kinds of soy sauces such as thick soy sauce, light soy sauce, pooled soy sauce, recharged soy sauce and white soy sauce are used. As the saccharide, one or more of sugar, lactose, maltose, glucose, fructose, liquid sugar, starch syrup, dextrin, isomerized sugar, starch and the like are used as necessary. As the sweet saccharide, various known sugar alcohols such as sorbitol and maltitol are used as necessary. As the sweetener, various known sweeteners such as sugar, starch syrup and honey are used as necessary. Mirin, mirin-style seasoning, etc. are used as the alcoholic-containing sweet seasoning liquid. As a spice, one kind or two or more kinds such as garlic, onion, oregano, thyme, sage, ginger, red pepper, pepper, allspice, clove, nutmeg and cardamom are used as necessary.

If necessary, brewing vinegar such as salt, miso, fish sauce, sour seasoning liquid, rice vinegar, grain vinegar, fruit vinegar, wine vinegar; organic acids such as acetic acid, lactic acid, citric acid, malic acid, tartaric acid; sake, wine, etc. Liquors, fermented seasonings, and fish stocks such as bonito and bonito, and broth, seafood, vegetable extracts, beef extract, yeast extract and other mushrooms such as kombu and shiitake , Protein hydrolysates, chemical flavorings such as sodium glutamate, sodium inosinate and sodium succinate, nucleic acid-based seasonings such as inosinic acid, and other raw materials such as flavorings, colorants, starches, thickeners, etc. Two or more types are used.
In addition, processed products of vegetables such as tomatoes, carrots, onions, garlic, sesame (purees, pastes, pastes, shredded granules, ground products, powders, etc.); apples, citrons, oranges, peaches, strawberries In addition, fruits such as pineapples, mandarin oranges and grapes, processed products of fruit juice (same as above) and the like may be added and mixed as appropriate.

  The viscosity of the seasoning liquid constituting the aqueous phase is 0.4 Pa · s or less, preferably 0.2 Pa · s or less. When the viscosity is larger than 0.4 Pa · s, the flavored vegetable fragments are dispersed in the aqueous phase and are difficult to be contained in the flavored oil. As a result, the flavored oil and the flavored vegetable fragment-derived flavor are imparted. The flavor standing is weakened.

Next, the flavor oil mounted on the said water phase part is demonstrated.
The flavor oil may be any oil and fat in which various flavor components are transferred to edible oils and fats by a conventional method, and the production method is not particularly limited. That is, most simply, vegetables such as ginger, garlic, onion, onion, celery, herbs such as parsley, basil, chives, spices such as mustard, red pepper, black pepper, etc., sesame, dried meat, dried There is a method in which flavor ingredients such as seafood are heat-treated in fats and oils, and the flavor components are transferred to the fats and oils.

  In addition, the content of flavor oil varies depending on the type of flavor oil used, but it cannot be said unconditionally, but it is 1 to 6%, preferably 2 to 4% with respect to the whole separated liquid seasoning. It can be refreshing.

  The flavored vegetable strips contained in the flavor oil are one or more selected from sesame, ginger, garlic, leeks, onions and the like, and any commercially available product can be used. And the usage-amount of these flavor vegetable strips is preferable 0.1 to 50 weight% (w / w) of flavor oil weight, 5 to 25 weight% (w / w) is more preferable, 10 to 20 weight % (W / w) is most preferred. When the amount of the flavored vegetable strip used is 0.1 to 50% by weight (w / w), the flavor of the flavored vegetable strip and a unique texture are obtained. When the amount of the flavored vegetable strip used is less than 0.1% by weight, the flavor of the flavored vegetable strip is weak, and a chewy feeling cannot be obtained. On the other hand, when it is more than 50% by weight (w / w), the amount of solid matter is too large, and the texture as a seasoning is impaired.

  As the particle size of the flavored vegetable strip, 50% by weight (w / w) or more of the whole flavored vegetable strip is a flavored vegetable strip having a particle size of 0.1 mm to 10 mm, preferably 50 weight of the entire flavored vegetable strip. % (W / w) or more of a flavored vegetable strip with a particle size of 1 mm to 8 mm, more preferably 80% by weight (w / w) or more of the whole flavored vegetable strip with a particle size of 2 mm to 5 mm Is used. By including the flavored vegetable strips with a particle size in this range in the separable liquid seasoning, the flavored vegetable strips have a good appearance, and the flavor of the flavored vegetable strips and a unique texture are obtained. . When the particle size is less than 0.1 mm, the flavor of the flavored vegetable strip is weak and a chewy feeling cannot be obtained. On the other hand, when the particle diameter is larger than 10 mm, the appearance of the flavored vegetable strip is not desirable in the separated liquid seasoning.

Next, an example is given and demonstrated about the manufacturing method of the separation-type liquid seasoning of this invention.
First, prepare the liquid seasoning liquid by mixing food ingredients such as soy sauce, sweet saccharides, alcoholic beverages, vinegars, extracts, amino acid seasonings, umami seasonings, spices, etc. Simultaneously with the preparation of the liquid seasoning liquid or after the liquid seasoning liquid is prepared, one or more flavored vegetables selected from sesame seeds, ginger, garlic, leeks, onions, etc. having a particle size of 0.1 mm to 10.0 mm are used. Add the strips and stir to the extent that they are evenly dispersed throughout the liquid seasoning liquid. This stirring step can be performed with or without heating. For example, when heating is required at 65 ° C. or higher, the heating time can be 1 minute to 120 minutes, preferably 1 minute to 30 minutes. Heating at 80 ° C. or higher for 30 minutes or more is not preferable because the flavor of the liquid seasoning liquid is impaired, and the ingredients are softened or boiled.

  Next, the liquid seasoning liquid and the flavor oil to which the above-mentioned flavored vegetable strips are added are mixed and filled into the container, or the containers are filled separately without mixing both.

  In the present invention, since the viscosity of the aqueous phase portion is low, after the flavor vegetable strips are uniformly mixed in the aqueous phase portion, it becomes easier to come into contact with the flavor oil by floating up to the boundary with the flavor oil or the flavor oil, A separable liquid seasoning having a strongly enhanced flavor derived from flavored vegetables can be obtained.

That is, the separation-type liquid seasoning according to the present invention may contain the flavored vegetable fine pieces in the separation-type liquid seasoning and hold the flavored vegetable pieces in the flavor oil or at the interface between the flavor oil and the aqueous phase. Is an important element of the manufacturing method.
Next, an Example is given and this invention is demonstrated.

(Preparation of liquid seasoning liquid)
5000 g of concentrated soy sauce, 2500 g of isomerized sugar liquid sugar, 700 g of mirin, 50 g of onion chip, 200 g of garlic, 20 g of pepper and 30 g of pepper are mixed and stirred uniformly to prepare a liquid seasoning liquid.

(Preparation of flavor oil)
300 g of sesame oil, 60 g of leek chips and 10 g of ginger were mixed, and the mixture was heated to 130 ° C. with uniform stirring, and subjected to a heat treatment at this temperature for 60 minutes. Next, filtration treatment was performed to prepare a flavor oil.

(Manufacture of separate liquid seasonings)
Seven types of liquid seasonings 1 were prepared, and separate liquid seasonings having the blending amounts shown in Table 1 were prepared with or without the addition of flavor oil and thickener.
Liquid seasoning liquid and flavor oil, etc. are heated to 70 ° C. while being separately stirred, and this is separately filled into a PET bottle and sealed, and separated liquid seasoning (invention 1, 2, 3, 4 and comparison) Examples 1, 2, 3) were obtained.

* (Measurement of viscosity)
The viscosity of the separation-type liquid seasoning was measured using a B-type viscometer (measurement conditions: No. 1 or No. 2 rotor, 25 ° C., 12-60 rotations).

** (Strength standing)
○: Strong flavoring derived from flavor oil and flavored vegetable strips.
X: Flavor standing derived from flavor oil and flavored vegetable strips is weak.

***(sensory evaluation)
Using the sensory panel of 5 persons, the “strength of standing flavor” of the separated liquid seasonings of the present invention 1, 2, 3, 4 and Comparative Examples 1, 2, 3 and “taste” when used for yakiniku Sensory evaluation was performed on “overall evaluation”. First, when the present invention 1, 2, 3, 4 and Comparative Examples 1 and 2 were compared with respect to "strength of flavor standing", five out of five people evaluated that the present invention had stronger flavor standing. From this, it was found that the presence of flavored vegetable strips in the flavor oil dramatically increased the flavor.

  Next, when the present invention 1, 2, 3, 4 and Comparative Example 3 are compared with respect to “overall evaluation of deliciousness” when used on yakiniku, 5 out of 5 persons will find the present invention 1, 2, 3 No. 4 rated the taste as refreshing and delicious.

  As described above, the separation-type liquid seasoning of the present invention is a separation-type liquid seasoning excellent in taste and flavor and excellent in flavor.

Claims (3)

  In the separation-type liquid seasoning in which flavor oil is placed on the water phase portion, the separation type characterized in that flavor vegetable fines are contained in the flavor oil or at the boundary surface between the flavor oil and the water phase portion. Liquid seasoning.   The separable liquid seasoning according to claim 1, wherein the flavored vegetable strip is one or more selected from sesame, ginger, garlic, leeks and onions.   The separation-type liquid seasoning according to claim 1 or 2, wherein the viscosity of the seasoning liquid in the aqueous phase is 0.4 Pa · s or less, and the flavor oil is 6% or less with respect to the whole liquid seasoning.