JP2010263841A - Method for producing liquid seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide acid seasoning mixed with garlic, decreased in stimulation such as pungent taste, and having excellent flavor. <P>SOLUTION: A method for producing the liquid seasoning includes a mixture of raw garlic followed by heating so as to bring a heating integrated value which is shown by the product of [a temperature difference (°C) between a heating temperature of ≥60°C and 60°C], and [a heating time (minute)] to 200-900°C×minute. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing liquid seasonings such as dressings.

  As liquid seasonings such as dressings, those having various flavors such as shiso flavor and sesame flavor are known. Of these, garlic has a unique flavor and is widely used in liquid seasonings.

Garlic contains various organic sulfur compounds (hereinafter referred to as “sulfur-containing compounds”), and these sulfur-containing compounds change into various compounds to produce a characteristic garlic aroma. It has been known.
Sulfur-containing compounds, which are characteristic components of garlic, are produced by converting cysteines biosynthesized in garlic into enzymes such as alliins and γ-glutamyl peptides by enzymes present in garlic and crushing them with grated or the like. It is converted into allicins and other substances by the action of. And it is known that various compounds produced from allicin will give a unique garlic aroma (Non-Patent Document 1).
Regarding the flavor of γ-glutamyl peptides and alliins themselves, which are precursors of allicins, there is a report that “there is no flavor in water, but the presence of umami components such as glutamic acid and nucleic acids increases.” (Patent Document 1 and Non-Patent Document 2), on the other hand, reports that alliins are odorless are also seen (Non-Patent Document 1).

JP-A-60-91958

"Science of garlic", supervised by Hiroshi Saito, Asakura Shoten, 93-99 (2000) Y. Ueda et.al., Agric. Biol. Chem., 54, 163 (1990)

The present inventors have found that a dressing containing garlic is difficult to express a good flavor of raw garlic. That is, when it tried to express the flavor of raw garlic, since the component derived from a flavor has irritation | stimulations, such as a pungent taste, it discovered the subject that it was difficult to set it as a favorable flavor.
Therefore, the subject of this invention is mix | blending garlic, providing irritation | stimulations, such as a pungent taste, and providing the liquid seasoning which has a favorable flavor.

  The present inventor has produced a liquid seasoning blended with garlic and variously studied the expression of garlic pungency and good flavor and its fate, and in order to obtain a good flavor of garlic in a raw state. It has been found necessary to blend. However, liquid seasonings formulated with raw garlic are strongly pungent and painful and have irritation unique to garlic. Therefore, various studies were made on the means for eliminating this irritation and maintaining a good flavor. After mixing raw garlic into the liquid seasoning raw material, it was initially present at a high concentration by heating under certain conditions. It has been found that a liquid seasoning can be obtained in which the concentration of allicin is reduced, the accompanying stimulation disappears, and the flavor is maintained.

  That is, in the present invention, after blending raw garlic, the integrated heating value represented by the product of [temperature difference between heating temperature of 60 ° C. and 60 ° C. (° C.)] and [heating time (min)]. The manufacturing method of the liquid seasoning which heat-processes so that it may become 200-900 degreeC * min is provided.

  According to the method of the present invention, a liquid seasoning having a good garlic flavor and no irritation such as hotness can be obtained.

  Raw garlic is blended in the liquid seasoning produced by the method of the present invention. Here, raw garlic includes raw and refrigerated or frozen in the raw state. The form of raw garlic is not particularly limited, and may be cut and crushed (including grated), but liquid garlic has good garlic flavor from the initial stage after manufacture (hereinafter also simply referred to as “initial stage”). From the point of imparting, preferred is a crushed material. By the crushing treatment, alliin in garlic is changed to allicin, and a high flavor can be imparted to the liquid seasoning by setting the content of allicin high at the time of blending and before the heat treatment. From this point of view, garlic is preferably finely crushed, and it is particularly preferable to use grated garlic (in paste form). Here, “initial” refers to a period of up to 14 days, preferably up to 3 days after storage at room temperature.

As the garlic to be used, it is preferable to use one having a high allicin content in a state where raw garlic is crushed from the viewpoint of the initial flavor, and the allicin content after crushing is 1 to 7 mg based on the wet weight of garlic. / G, 2-6 mg / g, especially 2-4 mg / g garlic is preferably used. Allicins that contribute to the flavor include diallyl thiosulfinate and its analogs, but the content of allicin is about 70% of allicin contained in crushed garlic. It was.
The allicin content can be measured by any known method (liquid chromatography, gas chromatography, etc.).

  From the viewpoint of the initial flavor, the amount of raw garlic is 5 to 11% by mass (hereinafter simply referred to as “%”) as a wet mass in the aqueous phase of the liquid seasoning, and further 6 to 10%, especially 7 It is preferable to set it to -9%. By adjusting the amount of raw garlic, the initial allicin content can be adjusted high. Here, the blending amount and content in the water phase mean the blending amount and content in the total amount of the liquid seasoning when the liquid seasoning is only the water phase, and the liquid seasoning is the oil phase and water. When a phase is included, it means the blending amount and content in the aqueous phase.

  In the method of the present invention, raw garlic is preferably blended before the heat treatment, but may be performed during the heat treatment as long as the heat treatment after the addition of raw garlic satisfies the conditions of the present invention.

In the method of the present invention, after adding raw garlic, the heat integration represented by the product of [temperature difference between heating temperature of 60 ° C. and 60 ° C. (° C.)] and [heating time (min)] Heat treatment is performed so that the value is 200 to 900 ° C./min. Here, the integrated heating value is the area of the heating temperature curve that is 60 ° C. or higher. For example, the temperature is increased from 60 ° C. to 90 ° C. at 2 ° C./min, held at 90 ° C. for 10 minutes, from 90 ° C. to 60 ° C. When it is cooled at 1 ° C./min, it becomes as follows.
Integrated heating value during temperature rise: (90-60) × 15/2 = 225 ° C./minute Integrated heating value during holding: (90-60) × 10 = 300 ° C./minute Integrated heating value during cooling: (90 −60) × 30/2 = 450 ° C./min Total integrated heating value: 225 + 300 + 450 = 975 ° C./min

  In the present invention, if the heat integrated value is in the range of 200 to 900 ° C./min, the raw garlic flavor of the liquid seasoning is maintained, and the pungent taste, pain and irritation peculiar to raw garlic are further reduced. You can hardly feel it. A preferable integrated heating value is 300 to 800 ° C./minute, and particularly preferably 450 to 750 ° C./minute.

  Moreover, the ultimate temperature in the heat treatment is preferably 75 to 90 ° C, more preferably 80 to 90 ° C, and particularly preferably 80 to 85 ° C from the viewpoint of maintaining the flavor and reducing the irritation. The holding time at the ultimate temperature during the heat treatment is 0 to 15 minutes, 2 to 13 minutes, especially 5 to 12 minutes, assuming that it is within the range of the integrated heating value. It is preferable from the point.

  In the method of the present invention, the allicin content in the aqueous phase before the heat treatment is preferably 0.05 to 0.8 mg / g, more preferably 0.1 to 0.7 mg / g, particularly 0.1 to 0.5 mg / g, especially 0.16-0.32 mg / g is preferred from the viewpoint of good initial flavor and no irritation such as pungent taste.

  In the method of the present invention, the allicin content in the aqueous phase after the addition of raw garlic is significantly reduced by the heat treatment under the above conditions. The allicin content in the water phase after the heat treatment is 0 to 0.1 mg / g, more preferably 0.001 to 0.07 mg / g, and particularly 0.005 to 0.05 mg / g. It is preferable from the point that the initial flavor after production is good and there is no irritation such as pungent taste. Further, it is preferable that the allicin content in the aqueous phase is reduced by 50% or more, further 70% or more, particularly 85% or more by heat treatment. As used herein, “initial stage after production” refers to a period of up to 24 hours stored at room temperature and 3 days stored at 5 ° C. after production.

  Although the liquid seasoning in the method of this invention is not restrict | limited in particular, An acidic liquid seasoning is preferable and especially dressings (liquid seasoning for salads) are preferable. The liquid seasoning is preferably in the form of a containered liquid seasoning.

  It is particularly preferable that the liquid seasoning in the method of the present invention is an acidic liquid seasoning containing an oil phase and an aqueous phase in order to make use of the garlic flavor.

In the method of the present invention, when the liquid seasoning includes an oil phase, for example, water is used as a main component as an aqueous phase, and the oil phase is an upper layer and the aqueous phase is a lower layer, and is composed of an oil-in-water emulsion. An emulsification type or a separation type in which an oil phase is laminated on an oil-in-water emulsion is exemplified, but the separation type is preferred from the viewpoint of palatability.
In the method of the present invention, the oil phase in the liquid seasoning is preferably 5% or more, more preferably 20% or more, and particularly preferably 30 to 50%.

  In the method of the present invention, the oil phase that can be used for the liquid seasoning is mainly composed of edible fats and oils and may be animal or vegetable. Examples of animal oils include vegetable oils such as beef tallow, pork tallow, and fish oil. Examples include soybean oil, palm oil, palm kernel oil, cottonseed oil, peanut oil, rapeseed oil, corn oil, safflower oil, sunflower oil, rice oil, sesame oil, etc. It is preferable to use vegetable oils such as bean oil, cottonseed oil, peanut oil, rapeseed oil, corn oil, safflower oil, sunflower oil and sesame oil.

  In the method of the present invention, the water phase that can be used for the liquid seasoning is water as a main component, and as other components vinegar, salt, soy sauce, miso, spice, sugar, protein material, organic acid, amino acid seasoning It is preferable to appropriately contain various additives such as fragrances, nucleic acid seasonings, animal and plant extracts, fermented seasonings, alcoholic beverages, starches, thickeners, stabilizers, emulsifiers, and colorants. In particular, in order to stabilize the emulsion, it is preferable to contain a thickener, a stabilizer and an emulsifier. Specific examples of thickeners include xanthan gum, carrageenan, guar gum, tamarind seed gum, locust bean gum, gellan gum, monato gum, gum arabic, alginates, tragacanth gum, polydextrose, celluloses, pullulan, curdlan, pectin, gelatin, Examples include natural products such as agar and soybean polysaccharides, processed starches, and chemically synthesized gums such as carboxymethylcellulose and polyethylene glycol. Specific examples of the stabilizer include milk proteins such as lactalbumin, starches and the like. Specific examples of emulsifiers include egg yolk liquid, casein, gelatin, and other emulsifiers that can generally be used in foods, such as monoglycerin fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters.

  Further, the pH of the aqueous phase is preferably 5.5 or less from the viewpoint of storage stability, more preferably 4.7 to 3, particularly 4.5 to 3.5, and particularly preferably 4.2 to 3.7. . 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 viewpoint of maintaining the flavor component of the ingredients immediately after processing. Various types of vinegar such as grain vinegar, apple vinegar, and vinegar can be used, and the blending amount thereof is preferably 3 to 20%, more preferably 5 to 15%, and particularly preferably 6 to 10% in the liquid seasoning.

  In the method of the present invention, it is preferable to add an antioxidant to the liquid seasoning. 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. Preferably, at least one selected from natural antioxidants, tocopherols, and ascorbyl palmitate is more preferable. The antioxidant is preferably added to the oil phase from the viewpoint of suppressing the deterioration of the flavor of the fat. The content of particularly preferred antioxidant is 50 to 5000 ppm, more preferably 200 to 2000 ppm in the oil phase. Furthermore, in a liquid seasoning containing a fat and oil containing diacylglycerol and an aqueous phase, L-ascorbic acid fatty acid ester is not substantially contained and δ-tocopherol is substantially free from the occurrence of an unpleasant taste (metallic taste) due to storage. It is preferable to contain 200 ppm or more.

Test Examples 1-7
[Preparation of liquid seasoning 1]
Water, brewed vinegar, soy sauce, garlic, onion, sugar, salt, chicken extract, and xanthan gum were blended in the amounts shown in Table 1, stirred and mixed to dissolve. Next, heat treatment (sterilization treatment) was performed by heating from room temperature and heat treatment under the conditions shown in Table 2. Then, after cooling and making it normal temperature, the liquid seasoning of Test Examples 1-7 was prepared by filling a container, respectively. The day after the liquid seasoning was prepared (stored at room temperature after preparation), the content of allicin in each liquid seasoning was measured, and the results are shown in Table 2. Moreover, the sensory evaluation shown next was performed about the prepared liquid seasoning.

〔sensory evaluation〕
Commercial lettuce was cut into a size of 20-30 mm. Immediately before the tasting, the liquid seasoning was well agitated and quickly evaluated so that 15 g of the liquid seasoning per 100 g of lettuce was uniformly dispersed and tasted.
Evaluation was performed on the next day after preparation of the liquid seasoning (stored at room temperature after preparation) for “raw garlic flavor” and “irritant taste”.
Each evaluation was made into 5 grades, and it was performed by 5 expert panels, and the average was obtained. Each liquid seasoning was evaluated according to the following criteria.
The results are shown in Table 2.

The “raw garlic flavor” here refers to a good aroma (not a taste) when raw garlic is slid down.
[Evaluation criteria for raw garlic flavor]
5: Strongly feels the good flavor of raw garlic 4: Feels the good flavor of raw garlic 3: Feels the good flavor of raw garlic slightly 2: Does not feel the good flavor of raw garlic 1: I do not feel the good flavor of raw garlic

In addition, the "stimulating taste" as used in the field of this invention is the pungent taste and / or painful stimulating taste which are felt to a raw garlic.
[Evaluation criteria for stimulant taste]
5: Do not feel 4: Feel slightly 3: Feel slightly 2: Feel 1: Feel strongly

The content of allicin in the aqueous phase of the liquid seasoning was measured using HPLC (Agilent, 1100 series) under the following conditions.
About 5 g of the water phase part of the liquid seasoning is precisely weighed, made up to 25 ml with 90% methanol (0.01 N hydrochloric acid), allowed to stand at room temperature for 10 minutes, and then filtered through a 0.45 μm filter. Subjected to HPLC analysis.
Column: ODS-4 (GL Science, 250 x 4.6 mm)
・ Flow rate: 1.0 mL / min ・ Detection: 210 nm
Eluent: A: 50 mM phosphate buffer (pH 2.6) B: Methanol Gradient: 0-5 minutes B27%, 5-12 minutes B27% → 45%, 12-18 minutes B45%, 18-22 minutes B45 → 27%
Allicin was identified by confirming that the retention time coincided with that of the standard product and confirming the molecular weight of the corresponding peak by LC-MS. In addition, a standard (LKT Laboratories) was used and quantified with an external calibration curve.

  As apparent from Table 2, Test Example 1 having a heating integrated value of less than 200 ° C./min had a strong irritation taste. Moreover, although the irritation | stimulation taste fell in Test Examples 5 and 7 in which an integrated heating value exceeds 900 degreeC * min, the taste of raw garlic also fell. On the other hand, when the heat treatment was performed under the condition of an integrated heating value of 200 to 900 ° C./min, the irritant taste decreased and the flavor of raw garlic was good.

Test Examples 8 and 9
[Preparation of liquid seasoning 2]
In the amount shown in Table 3, the liquid seasoning of Test Example 4 was filled in a container as an aqueous phase part, and then filled with rapeseed oil (Nisshin Oilio Co., Ltd.) to obtain a liquid liquid seasoning (separated liquid) Dressing) was prepared.
According to the above "Evaluation criteria for raw garlic flavor" and "Evaluation criteria for stimulant taste", the evaluation was performed according to the "Sensory evaluation". The result was equivalent to Test Example 4, and the initial raw garlic flavor was obtained. I could feel it enough.

Claims (4)

  After blending raw garlic, the integrated heating value represented by the product of [temperature difference between heating temperature of 60 ° C. and 60 ° C. (° C.)] and [heating time (min)] is 200 to 900 ° C. A method for producing liquid seasonings that are heat-treated so   The method for producing a liquid seasoning according to claim 1, wherein the heating temperature is 75 to 90 ° C.   The method for producing a liquid seasoning according to claim 1 or 2, wherein the allicin content in the aqueous phase after the heat treatment is 0 to 0.1 mg / g.   The method for producing a liquid seasoning according to any one of claims 1 to 3, wherein the allicin content in the aqueous phase is reduced by 50 mass% or more by heat treatment.