JP2009055822A - Liquid seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a liquid seasoning containing fresh vegetables and fresh fruits as ingredients which can be easily processed with freshly-made flavor favorably maintained when it is stored at room temperature. <P>SOLUTION: The liquid seasoning is composed of an aqueous phase part which contains shaped fresh vegetables and/or fresh fruits as ingredients and an oil phase part which contains edible oil and fat including diacylglycerol of 15% of mass or more in layers. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a liquid seasoning containing raw vegetables and / or raw fruits as ingredients.

  Some liquid seasonings contain vegetables and / or fruits as ingredients for the purpose of imparting the taste and flavor of vegetables and fruits. In particular, the addition of raw vegetables and raw fruits is highly palatable due to its freshness. However, after preparing the seasoning liquid, it is not easy to maintain a fresh flavor for a long time. The reason is that when raw vegetables and fruits are processed, the tissue is destroyed, and moisture is eluted from the tissue, resulting in a deterioration in flavor and a decrease in texture. In addition, the pigment component and the taste component may be denatured, and the phenomenon that the fresh aroma component disappears due to volatilization may also be mentioned. In particular, in liquid seasonings, there are cases in which the disappearance of a main component that greatly affects fresh aroma components and flavors is greatly involved.

As a technique for preventing these problems, a method of immersing the ingredients in a sodium hypochlorite aqueous solution for a certain period of time and inactivating the enzyme while also sterilizing (Patent Document 1), immersing the ingredients in an acidic aqueous solution A method of blanching for a certain time at a specific temperature afterwards (Patent Document 2), a method of heating after immersion in an aqueous polydextrose solution (Patent Document 3), a method of immersion treatment in an acidic buffer solution (Patent Document 4), A heat treatment method (Patent Document 5) and the like are known.
Japanese Patent Publication No. 5-78294 JP 58-67145 A JP 2000-41612 A JP 63-230036 A Japanese Patent Laid-Open No. 10-215762

  However, the conventional techniques have the following problems. That is, the method of immersing the ingredients in an aqueous sodium hypochlorite solution or the method of immersing the ingredients in an acidic aqueous solution and then blanching treatment can prevent discoloration of vegetables and growth of bacteria, but after treatment, Even after washing, hypochlorous acid and acidic components may remain in the ingredients, or the umami and flavor of vegetables may be discharged by boiling water, and the flavor as a liquid seasoning may be impaired. . In addition, the method of immersing in an aqueous solution of polydextrose has been confirmed to be safe, but because it is an artificial dietary fiber, diarrhea may occur depending on the person, making it a liquid seasoning for everyone. Difficult to use.

  In the method of immersing in an acidic buffer solution, sodium or the like in the buffering substance remains in the ingredients, and it is necessary to manage the amount of sodium as a display component, which is complicated in quality control. Furthermore, in the method of immersing in oil and heat-treating, an oil-soluble component having a low boiling point or a water-soluble flavor component that imparts a preferred flavor is volatilized, so that it is difficult for a fresh flavor to remain.

When manufacturing a liquid seasoning containing raw vegetables and / or raw fruit ingredients, the conventional processing method as described above is used as a means for preventing the ingredients from being denatured. The preparation range was limited, and the processing was complicated.
Accordingly, an object of the present invention is to provide a fresh flavor of raw vegetables and fruits to be blended in a liquid seasoning containing raw ingredients, and does not require complicated processing and is stored at room temperature. However, it is to provide a liquid seasoning that maintains the flavor immediately after production.

Therefore, as a result of studies to solve the above problems, the present inventor has determined that raw vegetables and raw fruits to be used as ingredients (hereinafter referred to as raw ingredients together with raw vegetables and raw fruits). Are also mixed with other seasoning liquids immediately to form an aqueous phase part, and an edible oil and fat containing 15% by mass or more of diacylglycerol is used as an oil phase part. This oil phase part is used as an aqueous phase part. It discovered that the fresh flavor immediately after liquid seasoning manufacture was maintained favorable by laminating | stacking.
That is, the present invention provides a liquid seasoning in which an oil phase portion containing edible fats and oils containing 15% by mass or more of diacylglycerol is laminated on an aqueous phase portion containing molded raw vegetables and / or raw fruits as ingredients. A fee is provided.

  By using the liquid seasoning of the present invention, it has a fresh flavor of raw vegetables and fruits without complicated processing, and the flavor immediately after production is maintained even when stored at room temperature. Liquid seasoning.

  In the production of the liquid seasoning of the present invention, raw vegetables and / or raw fruits (hereinafter, these may be simply referred to as “ingredients”) are used as ingredients. Although there is no restriction | limiting in particular as a kind of raw vegetables and raw fruits, From a viewpoint from which a flavor becomes favorable, raw flavor vegetables and raw citrus fruit are preferable. Examples of raw vegetables include cruciferous vegetables, liliaceae vegetables, celeryaceae vegetables, solanaceous vegetables, cucurbitaceae vegetables, and the like. Furthermore, the spice plant etc. which are generally used for a seasoning liquid are also mentioned. Examples of raw fruits include cucurbitaceae fruits, citrus fruits, roseceae fruits, ganoderma fruits, pineapple fruits, matabidae fruits, camphoraceae fruits, papaya fruits, etc. .

  More specifically, examples of cruciferous vegetables include cabbage, radish, Chinese cabbage, cauliflower, broccoli, taasai, serifon, chingensai, komatsuna, and saicin. Examples of liliaceae vegetables include onion, garlic, leeks, asparagus, leek, raccoon, chives, ginger, and ginger. Examples of celery family vegetables include carrots, celery, honey bees, and parsley. Examples of solanaceous vegetables include eggplant, shishito, bell pepper, chili pepper, tomato and the like. Examples of vegetables of the cucurbitaceae include pumpkin, zucchini, chayote, cucumber, bitter gourd and tougan.

  Examples of raw fruits include watermelon, melon, and cucumber cucumber. Examples of the citrus fruit include mandarin orange, orange, yuzu, kabosu, sudachi, lemon and lime. Examples of the Rosaceae fruit include peach, apple, plum, plum, strawberry, karin, loquat, pear, pear, apricot and the like. Examples of the fruit of the family Papaveraceae include bananas. Examples of pineapple fruits include pineapples. Kiwi etc. are mentioned as a fruit of Matatabidae. Examples of the camphoraceae fruit include avocato. Examples of papaya fruits include papaya.

  The ingredients used in the liquid seasoning of the present invention may be one selected from raw vegetables and raw fruits as exemplified above, or may be used in combination of two or more.

  The processing of the ingredients used to prepare the liquid seasoning of the present invention can be arbitrarily selected according to the size and amount of the ingredients such as knives, dice cutters, slice cutters, mixers, and crushers as processing tools or processing machines. In consideration of the particle size and the like when contained in the liquid seasoning, it can be appropriately molded under any use conditions. Specifically, cut vegetables, cut fruits, grated vegetables or grated fruits are preferable.

  The size of the processed material is preferably about 0.1 to 20 mm in diameter or diagonal length from the viewpoint of flavor and texture, and further 0.1 to 5 mm, particularly 0.1 to 3 mm. Is preferred. For example, when using an onion as an ingredient, the skin is peeled in advance and processed into a top and bottom cut form, and then washed and sterilized with an acid water bath. For example, a 1.0-5 mm square using a dice cutter or the like. It is preferable to cut to the extent that the texture and the flavor of the ingredients immediately after production are well maintained. The size here means an average size, and is simply expressed as an average particle size regardless of the shape.

  The content of these ingredients in the aqueous phase is 10 to 70% by mass (hereinafter simply referred to as “%”), 15 in order to maintain the fresh flavor of raw vegetables and fruits. ~ 65%, especially 25-60% is preferred.

  In the liquid seasoning of the present invention, after the ingredients are molded, an oil phase portion using an edible fat containing 15% or more of diacylglycerol is laminated on an aqueous phase portion prepared by mixing with other seasoning liquid components. To do. When the oil phase part is laminated after preparing the water phase part, it is preferable to perform it promptly from the viewpoint of maintaining the fresh flavor of the ingredients. The optimum time for lamination is preferably 500 minutes or less until the mixing process is started after molding, from the viewpoint of maintaining the fresh flavor of the ingredients, and further 360 minutes or less, particularly 120 minutes or less. It is preferable that

  The edible fat and oil containing 15% or more of diacylglycerol used in the present invention may be animal or vegetable raw materials, such as beef tallow, pork tallow, fish oil etc. as animal oil, soybean oil as vegetable oil, Palm oil, palm kernel oil, cottonseed oil, peanut oil, rapeseed oil, corn oil, safflower oil, sunflower oil, rice oil, etc. can be mentioned, but the flavor of the ingredients immediately after liquid seasoning production is maintained well Therefore, it is preferable to use vegetable oils such as soybean oil, cottonseed oil, peanut oil, rapeseed oil, corn oil, safflower oil and sunflower oil.

  When the liquid phase of the prepared liquid seasoning comes into contact with the air, the raw vegetables and / or flavor components derived from the raw vegetables begin to deteriorate, and in particular, the flavor components change due to volatilization of the aroma components. In many cases, the fresh flavor and taste disappear. In the present invention, the use of edible fats and oils containing 15% or more of diacylglycerol as the oil phase part on the water phase part of the liquid seasoning immediately after preparation is necessary for maintaining the fresh flavor of raw ingredients. It is useful and can suppress the deterioration phenomenon to a higher degree. Moreover, in addition to maintaining the flavor immediately after the production of the liquid seasoning, it is preferable from the viewpoint of physiological effects and industrial productivity of fats and oils. The diacylglycerol content in the edible fat is more preferably 15 to 95%, further 35 to 95%, further 50 to 95%, particularly 70 to 93%, particularly 75 to 93%, and particularly 80 to 90%. It is preferable from the same point.

  The origin of diacylglycerol may be vegetable or animal oil. Specific examples of the raw material include rapeseed oil, sunflower oil, corn oil, soybean oil, linseed oil, rice oil, safflower oil, cottonseed oil, beef tallow, fish oil and the like. In addition, those obtained by separating and mixing these fats and oils, those prepared by adjusting the fatty acid composition by hydrogenation, transesterification, etc. can be used as raw materials. It is preferable from the viewpoint of reducing the content of trans-unsaturated fatty acid in the fatty acid. Moreover, the vegetable oil with high unsaturated fatty acid content is preferable from the point that a physiological effect and a product do not become cloudy and an external appearance becomes favorable, A rapeseed oil and soybean oil are more preferable especially.

  The edible oil and fat used in the present invention preferably contains 4.9-84.9% of triacylglycerol, more preferably 4.9-64.9%, further 6.9-39.9%, The content of 6.9 to 29.9%, especially 9.8 to 19.8%, is particularly preferable in terms of physiological effects, industrial productivity of fats and oils, and appearance.

  The constituent fatty acid of triacylglycerol contained in the edible oil and fat used in the present invention is preferably the same constituent fatty acid as diacylglycerol in terms of physiological effect and industrial productivity of the oil and fat.

  The edible oil and fat used in the present invention preferably contains 0.1 to 5% of monoacylglycerol, more preferably 0.1 to 2%, still more preferably 0.1 to 1.5%, particularly 0.1. The content is preferably -1.3%, more preferably 0.2-1%, from the viewpoints of flavor, appearance, and industrial productivity of fats and oils. The monoacylglycerol is preferably contained in an amount of 0.1% or more from the viewpoint of being easily heated by microwave cooking, and preferably 5% or less from the viewpoint of flavor. The constituent fatty acid of monoacylglycerol is preferably the same constituent fatty acid as diacylglycerol from the viewpoint of industrial productivity of fats and oils.

  In addition, the content of free fatty acid (salt) contained in the edible fat used in the present invention is preferably reduced to 5% or less, more preferably 0 to 3.5%, further preferably 0 to 2%, particularly 0. 0.01 to 1%, particularly 0.05 to 0.5% is preferable in terms of flavor and industrial productivity of fats and oils.

  In the liquid seasoning of the present invention, the water phase component includes water, vinegar, salt, soy sauce, spices, sugar, protein materials, organic acids, amino acid seasonings, nucleic acid seasonings, animal and plant extracts, fermented seasonings, alcoholic beverages. And various additives such as starch, thickener, stabilizer, and coloring agent. Further, the pH of the aqueous phase is preferably 5.5 or less from the viewpoint of storage stability, more preferably 4.7 to 2, particularly 4.5 to 2.2, and particularly preferably 4.2 to 2.4. . In order to lower the pH within this range, organic acids such as vinegar, citric acid and malic acid, inorganic acids such as phosphoric acid, and acidulants such as lemon juice can be used. It is preferable to use vinegar from the point of maintaining the flavor of the ingredients immediately after the production of the liquid seasoning. Various types of vinegar can be used, such as grain vinegar, apple vinegar, and vinegar, and the blending amount is 3 to 50%, further 5 to 30%, particularly 6 to 26% in the liquid seasoning. preferable. Further, the acidity in the aqueous phase is preferably 0.15 to 10%, more preferably 0.25 to 6, and particularly preferably 0.3 to 3 from the viewpoint of flavor. As the salt, various kinds of salts such as normal salt, sun salt, rock salt and the like can be used, and those in which a part thereof is replaced with potassium chloride, magnesium sulfate or the like can also be used. It is preferable from the point of flavor that the compounding quantity of a salt shall be 1-20% in a liquid seasoning, Furthermore, it is 2-15%, Especially 2-11%.

  In the liquid seasoning according to the present invention, the sodium chloride concentration in the aqueous phase is preferably 10% or less from the viewpoint of flavor, more preferably 7 to 2%, and particularly preferably 6 to 2%.

  In the liquid seasoning of the present invention, the preparation of the water phase part is performed by adding the ingredients of the molded component to the aqueous phase and then sequentially adding other aqueous phase components, or by preparing the aqueous phase prepared in advance on the molded component. Can be added. After adding the seasoning liquid, it is preferable to sterilize by heating from the viewpoint of safety. As a sterilization method, a generally used method can be used. Specifically, methods such as a heater heating method, a high frequency electromagnetic induction heating method, and a tube type high temperature heating method can be used. After that, it is preferable that the container is filled and the oil phase part is laminated to obtain a product.

  Examples of the oil phase component include phytosterols, lecithins, emulsifiers and the like in addition to edible fats and oils. Examples of plant sterols include free forms such as α-sitosterol, β-sitosterol, stigmasterol, campesterol, α-sitostanol, β-sitostanol, stigmasteranol, campestanol, cycloartenol, and fatty acids thereof. Examples include esters such as esters, ferulic acid esters, and cinnamic acid esters. The plant sterol is preferably contained in the oil phase of the liquid seasoning in an amount of 0.05 to 4.7%, more preferably 0.05 to 4%, from the viewpoint of blood cholesterol lowering effect. As lecithin, egg yolk lecithin, soybean lecithin, egg yolk lysolecithin and the like can be used, and 0.01 to 5.0%, and further 0.05 to 4% contained in the oil phase of these liquid seasonings, It is preferable from the point of the uniformity and flavor of the liquid seasoning when stirring and mixing at the time of use. As the emulsifier, emulsifiers recognized as food additives such as glycerin fatty acid ester and sucrose fatty acid ester can be used, and the content is 0.01% to 1%, further 0.1 to 0.6%. It is preferable from the point of uniformity and flavor of the liquid seasoning when stirring and mixing at the time of use.

  In the liquid seasoning according to the present invention, the mass ratio of the oil phase containing the edible fat and the aqueous phase is 5/95 to 60/40 from the standpoint of maintaining the flavor of ingredients immediately after the liquid seasoning is produced, and from the point of nutrition and sensory properties. Further, it is preferably 15/85 to 45/55, particularly preferably 25/75 to 40/60.

  It is preferable to add an antioxidant to the liquid seasoning in the present invention. The antioxidant may be any as long as it is usually used in foods, but one or more selected from natural antioxidants, tocopherols, catechins, phospholipids, ascorbic acid fatty acid esters, BHT, BHA, and TBHQ. One or more selected from natural antioxidants, tocopherols, and ascorbyl palmitate are particularly preferred. The antioxidant can be added to both the oil phase and the water phase, but is preferably added to the oil phase. The particularly preferable content of the antioxidant is 50 to 5000 μg / mL, more preferably 200 to 2000 μg / mL in the oil phase.

  When an antioxidant is used in the liquid seasoning in the present invention, it is preferable that the L-ascorbic acid fatty acid ester is not substantially contained in the oil phase in terms of suppressing flavor deterioration after long-term storage. Here, “not containing substantially” means that the content in the oil phase is 15 μg / mL or less. Examples of L-ascorbic acid fatty acid esters include L-ascorbyl palmitate and L-ascorbic acid stearate.

  In this case, it is preferable to contain 200 μg / mL of δ-tocopherol instead of substantially not containing L-ascorbic acid fatty acid ester from the viewpoint of suppressing flavor deterioration due to storage. Depending on the raw materials and production method, the diacylglycerol-containing fats and oils may contain 50 to 100 μg / mL of δ-tocopherol derived from the raw materials. 250 to 1200 μg / mL, more preferably 300 to 1000 μg / mL, particularly 350 to 700 μg / mL, and particularly preferably 400 to 600 μg / mL.

  There are four types of tocopherols, α-tocopherol, β-tocopherol, γ-tocopherol and δ-tocopherol, but the δ-tocopherol content in the oil phase is preferably 200 μg / mL or more, and the total amount in the oil phase The amount of tocopherol is preferably 2000 μg / mL or less. The ratio of the amount of δ-tocopherol to the total amount of α-tocopherol and β-tocopherol (δ / (α + β): mass ratio) is preferably greater than 2 in terms of flavor improvement and cost. It is preferably from 5 to 20, in particular from 3 to 10, especially from 4 to 8.

(1) Test 1 (Examples 1-3, Comparative Examples 1-3)
Using the raw materials shown in Table 1, liquid seasonings were produced according to the production method shown below, and comparison was made using onions as ingredients. Moreover, the origin of the raw material shown in Table 1 was also shown below.

[Molding of ingredients]
<Dice cut raw onion>
10 commercially available onion L balls from Hokkaido, after removing the outer skin, the head and feet are removed with a knife, and divided into 4 parts manually using a knife beforehand, DREMAX DX-90 Multimidine (Dream Development Kogyo Co., Ltd.) Was molded. The average particle size after molding was 3.0 mm.
<Frozen Dice Cut Onion>
A commercial frozen unheated onion (die cut diameter 3.2 mm, manufactured by Hokuren) was used.

[Preparation of liquid seasoning]
The above white sugar, brewed vinegar, common salt, thick oral oil, chicken consomme, citric acid, xanthan gum, sodium glutamate and purified water were blended in the amounts shown in Table 1, mixed by stirring and dissolved to prepare a seasoning liquid. Put the prepared seasoning liquid in a 2000 mL stainless steel container, put the ingredients into it, and then use the three-one motor FBL300M (Tokyo Glass Instrument Co., Ltd.) equipped with a blade length of 100 mm and a four-blade dragonfly stirring blade 5 times / Stir and mix for 1 minute. Next, after sterilizing by heating from normal temperature and reaching 80 ° C. for 4 minutes, cooling, bringing to normal temperature, filling into a container, and then filling with edible oils and fats, liquid seasoning The material was prepared.

[Edible oil and fat]
・ High DAG content: TAG: 19.3%, DAG: 80%, MAG: 0.7%
TAG-based fats and oils: salad oil (Nisshin Oilio, TAG: 94.3%, DAG: 1.5%, MAG: 0.2%)
Here, DAG is diacylglycerol, TAG is triacylglycerol, and MAG is monoacylglycerol.

[Preservation test method]
Each liquid seasoning prepared by the above-described method was filled approximately 98% in a 120 mL glass container and stored at 40 ° C. for 10 days.

[Sensory evaluation method]
A commercially available lettuce was cut into a size of 20 to 30 mm, washed with purified water, and then drained using a centrifugal drainer. The flavor was evaluated by thoroughly stirring the seasoning solution immediately before the tasting, quickly applying uniformly 15 g of the liquid seasoning per 100 g of the lettuce, and further mixing with tongs and the like before tasting. Evaluation is performed based on the following criteria by five specialist panels regarding the viewpoints of “fresh flavor of raw vegetables” immediately after production of each liquid seasoning and “maintenance of flavor immediately after production” after the above-mentioned storage. The average value of the scores of 5 people was used as the evaluation value. In addition, “fresh flavor of raw vegetables” was judged based on whether or not the flavor of the blended raw vegetables themselves was felt. Here, the liquid seasoning which is the actual evaluation target includes other seasonings, and since the seasonings generally have a ripening effect on the flavor, in order to stabilize the flavor, after filling the container for 24 hours after storage at 5 ° C The flavor of was “immediately after production”.

<Fresh flavor of raw vegetables>
5: The fresh flavor of raw vegetables is strong 4: The fresh flavor of raw vegetables is slightly strong 3: The fresh flavor of raw vegetables is 2: The fresh flavor of raw vegetables is slightly weak 1: The fresh flavor of raw vegetables <Maintenance of flavor immediately after production>
5: Flavor immediately after manufacture remains completely 4: Flavor remains immediately after manufacture 3: Flavor immediately after manufacture remains weak 2: Flavor almost immediately after manufacture is lost 1: Immediately after manufacture The flavor of is completely lost

  In the liquid seasonings of Examples 1 to 3, the fresh flavor of the raw onion immediately after production was strong, and the fresh flavor was well maintained after storage. On the other hand, the liquid seasonings of Comparative Examples 1 to 3 tended to lose the fresh flavor immediately after production after storage. The higher the DAG content in the edible fat, the stronger the maintenance of the fresh flavor immediately after production and the flavor after storage.

(2) Test 2 (Example 4, Comparative Examples 4 and 5)
Using the raw materials shown in Table 2, liquid seasonings were produced in accordance with the production method shown in Test 1, and comparison was made using tomatoes as ingredients. The edible fats and oils used, the storage test method and the sensory evaluation method were all the same and the same as those used in Test 1.

[Molding of ingredients]
<Raw tomato>
About 250 g of commercially available Fukushima tomatoes were manually divided into four, and then molded using a commercial blender FMI (Warning Products). The average particle size after molding was 0.6 mm.
<Frozen tomato>
After washing commercially available tomatoes from Fukushima, removing the sticky portion with a kitchen knife, placing the frozen unheated tomatoes in a freezer bag for about one month (-35 ° C), using a commercial blender FMI (same as above) Molded. The average particle size after molding was 0.6 mm.

  In the liquid seasoning of Example 4, the fresh flavor of fresh tomato immediately after production was strong, and the fresh flavor was well maintained after storage. On the other hand, the liquid seasonings of Comparative Examples 4 and 5 tended to lose the fresh flavor immediately after production after storage.

(3) Test 3 (Example 5, Comparative Examples 6 and 7)
Using the raw materials shown in Table 3, liquid seasonings were produced according to the production method shown in Test 1, and comparison was made using onions and garlic as ingredients. In addition, the shaping | molding process of the raw onion and frozen onion, the used edible fat and oil, the preservation | save test method, and the sensory evaluation method were all performed by the same thing and method as Test 1.

[Molding of ingredients]
<Raw garlic>
About 250 g of commercially available garlic from Aomori Prefecture was divided into 3-5 cm pieces using a knife, and then molded using a commercial blender FMI (Warning Products). The average particle size after molding was 0.6 mm.
<Frozen non-heated garlic>
Commercially available frozen grated garlic (Nobuo Sakata Co., Ltd.) was used. The average particle size was 0.6 mm.

  In the liquid seasoning of Example 5, the fresh flavor of fresh onion and raw garlic immediately after production was strong, and the fresh flavor was well maintained after storage. On the other hand, the liquid seasonings of Comparative Examples 6 and 7 tended to lose the fresh flavor immediately after production after storage.

Claims (2)

  The liquid seasoning which laminated | stacked the oil phase part containing the edible oil and fat which contains 15 mass% or more of diacylglycerols in the water phase part which contains the raw vegetables and / or raw fruits which were shape-processed as an ingredient.   The liquid seasoning according to claim 1, wherein the molded ingredients are one or more selected from cut vegetables, cut fruits, grated vegetables or grated fruits.