JP2010273613A - Acidic seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a corn-containing acidic seasoning having excellent sweet flavor peculiar to the corn even after an elapse of time after the production. <P>SOLUTION: The corn-containing acidic seasoning containing the corn of 10-50% based on the product contains 0.01-1.5 pts. of curry powder based on 100 pts. of the corn. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

The present invention relates to an acidic seasoning containing corn having excellent corn flavor even after storage.

Corn flavored acidic seasonings such as mayonnaise with granular corn and dressing blended with creamy corn are mainly used for Western food. Corn has a unique sweet flavor, and when used in combination with the sour taste of vinegar or citrus fruit juice, the sweet flavor unique to corn is also created.

However, these corn-containing acidic seasonings have a problem that the sweet flavor peculiar to corn gradually weakens as time passes after production.

As a technique for enhancing the corn flavor, for example, Japanese Patent Application Laid-Open No. 1-19366 (Patent Document 1) adds a corn flavor obtained by extracting a heat-treated sweet corn raw material with liquefied carbon dioxide to various foods. It has been proposed to enhance the scent of sweet corn. However, the flavor does not reinforce the overall sweet flavor peculiar to corn only by imparting a fragrance, and cannot solve the problem that the corn flavor weakens with time in an acidic seasoning.

JP-A-1-13966

An object of the present invention is to provide an acidic seasoning containing corn having excellent corn flavor even after storage.

As a result of intensive studies to achieve the above object, the present inventors have surprisingly found that a corn-containing acidic seasoning containing curry powder having a specific strong flavor in a specific amount in a very small amount relative to corn is unexpectedly It has been found that the corn flavor is excellent even after storage, and finally the present invention has been completed.

That is, the present invention
(1) An acidic seasoning containing corn containing 10 to 50% of corn with respect to the product, an acidic seasoning containing corn containing 0.01 to 1.5 parts of curry powder to 100 parts of corn,
(2) The corn-containing acidic seasoning according to (1), wherein the curry powder is heated by moist heat,
It is.

The corn-containing acidic seasoning of the present invention has an excellent corn flavor even if time passes after production. Therefore, further expansion of demand is expected for commercially available corn-flavored acidic seasonings such as mayonnaise containing granular corn used for bread filling and the like, and dressing blended with creamy corn.

Hereinafter, the acidic seasoning of this invention is explained in full detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The corn-containing acidic seasoning of the present invention refers to a corn-flavored acidic seasoning containing 10 to 50% of corn with respect to the product. Moreover, an acidic seasoning is a semi-solid or liquid seasoning of pH 3-5 which mix | blended acid materials, such as vinegar, citrus fruit juice, and an organic acid, As such an acidic seasoning, it is concrete. Contains, for example, semi-solid dressings, emulsified liquid dressings, separated liquid dressings, mayonnaise, salad creamy dressings, or dressing-type seasonings that do not use edible oils and fats, as well as vinegar and citrus juice Various sources, sauces, spreads, fillings, etc.

On the other hand, the corn used in the present invention refers to the grain portion of immature corn, and there is no particular limitation on the form of the corn-containing acidic seasoning of the present invention. For example, granular corn and A product obtained by pulverizing or grinding this, or a product obtained by rehydrating these dried products to a moisture content before drying may be used. The immature corn kernels can be obtained, for example, by preparing immature corn with a cobs, and pulverizing the granules from the stems with a corn cutter or the like, and further grinding the obtained corn kernels. By processing, so-called cream-style corn is obtained. Since these corns are commercially available, such as frozen products and canned foods, these commercially available products may be used in the present invention. Further, as corn varieties, there are various varieties such as dent corn, flint corn, sweet corn, etc. In the present invention, sweet corn with a sweet taste peculiar to corn, that is, a variety belonging to Zea Mays L. Is preferably used.

The acidic seasoning containing corn of the present invention is characterized by containing a specific amount of curry powder with respect to corn, that is, 0.01 to 1.5 parts of curry powder with respect to 100 parts of corn. Thus, the corn containing acidic seasoning excellent in corn flavor is obtained by containing a specific amount of curry powder with respect to corn. The content of the curry powder is preferably 0.1 to 0.5 part with respect to 100 parts of corn from the viewpoint of obtaining a better corn flavor after storage.

On the other hand, when the content of curry powder is less than the specific range, an acidic seasoning containing corn having an excellent corn flavor even after storage cannot be obtained. On the other hand, when a large amount of curry powder is blended, naturally it becomes a curry taste and an acidic seasoning containing corn having an excellent corn flavor even after storage cannot be obtained, but in the present invention, the content of curry powder is the above-mentioned When the content is more than the specific range, even if the curry powder content is such that curry taste is not felt, an acidic seasoning containing corn having excellent corn flavor after storage cannot be obtained. In other words, in the corn-containing acidic seasoning of the present invention, a very small amount of curry powder with no curry taste affects the corn flavor, and as a result, a good corn flavor is obtained after storage.

The said curry powder used by this invention is a powdery mixed spice used as the raw material of curry, and in this invention, if it is generally called curry powder, it can be used without a restriction | limiting in particular. Curry powder is generally produced by mixing and roasting spices classified as flavorings, spices classified as spices, and spices classified as colorants, and then aged. Can also be used. As the spices used as raw materials, specifically, the spices classified as flavors include cardamom, clove, nutmeg, mace, phenegrek, laurel, fennel, coriander, cumin, caraway, thyme, sage, crust, orange peel Examples of spices classified as spices include pepper, chili, mustard, ginger and the like. Examples of spices classified as colorants include turmeric, paprika, and saffron. Moreover, such curry powder is marketed with names, such as curry powder or curry powder, and you may use these commercial items in this invention.

Moreover, as the said curry powder contained in the acidic seasoning containing a corn of this invention, it is preferable that it is what was heat-heated. Wet heat heating refers to a heating method using water as a heat medium, and moist heat heated curry powder is, for example, curry powder heated in a pan or the like, or steam heated with steamer or the like Powder etc. are mentioned. Curry powder is generally roasted and aged by mixing raw material spices to improve the fragrance. In the present invention, this roasted and aged curry powder is contained as it is in an acidic seasoning. Instead, the corn flavor of the corn-containing acidic seasoning after storage can be made more preferable by using it after being heated with moist heat as described above. The wet heat heating temperature is preferably heated to about 80 to 120 ° C. from the viewpoint that a more preferable corn flavor can be easily obtained in the corn-containing acidic seasoning after storage.

In addition, in the acidic seasoning containing corn of the present invention, in addition to the above-mentioned corn and curry powder, various raw materials generally used for acidic seasoning are appropriately selected and blended within a range that does not impair the effects of the present invention. I can do it. For example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil and other animal or vegetable oils or refined oils (salad oil), or MCT (medium chain fatty acid triglyceride), Fats and oils obtained by chemical and enzymatic treatments such as diglycerides, hydrogenated oils, transesterified oils, etc., or edible fats and oils such as various spice oils, egg yolks, phospholipase A treated egg yolks, monoglycerin fatty acid esters, poly Glycerin fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin, emulsified material such as starch treated with octenyl succinic acid, salt, sugar, glutamic acid soda, soy sauce, miso, nucleic acid-based flavourant and other seasonings, vinegar, citric acid, tartaric acid , Acid materials such as succinic acid, malic acid, citrus juice, spices, ascorbic acid or a salt thereof, Antioxidants such as Tamine E, pigments, xanthan gum, tamarind seed gum, gellan gum, gum arabic, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, waxy corn starch, glutinous rice starch, etc. Examples thereof include thickeners such as starch and wet heat-treated starch.

The production of the corn-containing acidic seasoning of the present invention can be carried out according to a general method for producing an acidic seasoning, except that a specific amount of the above-mentioned corn and curry powder is blended as a part of the raw material. For example, vinegar, citrus fruit juice, edible fats and oils, sugar, salt, various extracts, fresh water, emulsifiers, thickeners and the like that are generally used as raw materials for acidic seasonings are appropriately used within a range that does not impair the effects of the present invention. The corn-containing acidic seasoning may be produced by selecting and mixing according to a conventional method. When the obtained corn-containing acidic seasoning of the present invention is filled in a pouch, a synthetic resin container, a bottle, or the like, long-term storage and distribution as a product are possible.

Next, this invention is further demonstrated based on an Example, a comparative example, and a test example.

[Example 1]
An acidic oil-in-water emulsified seasoning containing 100 kg of corn was produced at the blending ratio shown below. That is, first of all, salt, sugar, curry powder (made by SBI Foods Co., Ltd., trade name "Curry", turmeric, coriander, cumin, phenegrique, pepper, red chili, chili pepper in a double kettle equipped with a stirring device. ) And fresh water were added, heated to a product temperature of 90 ° C. with stirring, and then cooled to produce a mixed solution. Next, the obtained mixed solution, mayonnaise (manufactured by QP Corporation, trade name “Kewpie Mayonnaise”) and granular sweet corn (manufactured by QP Corporation, trade name “Aohata Tokachi Corn Hall”) are put into a stirring tank The corn-containing acidic oil-in-water emulsified seasoning was prepared by mixing so that the whole was substantially uniform. Subsequently, 150 g of the obtained corn-containing acidic oil-in-water emulsified seasoning was filled and sealed in a 200 mL capacity nylon plastic bag (15 μm nylon, 60 μm PE from the outside). In this example, the curry powder content for 100 parts of granular corn is 0.25 parts.

<Combination ratio>
Mayonnaise 55%
Granular corn 40%
Salt 0.5%
Sugar 0.5%
Curry powder 0.1%
Shimizu 3.9%
――――――――――――――――――――

Total 100%

[Test Example 1]
In Example 1, the compounding quantity of curry powder is 0.001%, 0.01%, 0.05%, 0.1%, 0.25%, 0.5%, 1.0%, 1.5% , 2.5% and 3.8%, except that the increase or decrease was corrected with the amount of fresh water, except for 10 types of corn with the same formulation and manufacturing method as in Example 1 An acidic oil-in-water emulsified seasoning was produced. Similarly, a control corn-containing acidic oil-in-water emulsified seasoning containing no curry powder was prepared. 10 kinds of corn-containing acidic oil-in-water emulsified seasonings and control products with different curry powder blending amounts obtained as described above were stored at 20 ° C. for 1 week, and then each acidic oil-in-water emulsified seasoning was used. Corn bread was prepared by the following method, and a trained panelist evaluated the flavor according to the following evaluation criteria. The results are shown in Table 1.

<Preparation method of corn bread>
Prepared by conventional methods. In other words, 30 g of corn-containing acidic oil-in-water emulsified seasoning was wrapped in 100 g of the prepared dough that had been subjected to primary fermentation, and after secondary fermentation, baked to prepare corn bread.

<Evaluation method of flavor>
Corn Flavor <br/> Based on the following five levels of evaluation, the strength of the corn-specific flavor (flavor formed by the sweetness of the tongue and the sweet aroma that spreads in the mouth) when eating corn bread was compared to the control product. evaluated.
5 points. Stronger than the control product.
4 points. Slightly stronger than the control product.
3 points. It is the same level as the product.
2 points. Slightly weaker than the control product.
1 point. Weak compared to the control product.

Curry Flavor <br/> We evaluated whether a curry flavor was felt when eating corn bread. The symbols of the evaluation results are as follows.
+. Feel curry flavor.
-. I do not feel curry flavor.

From Table 1, the curry powder content with respect to 100 parts of corn is 0.01 to 1.5 parts, and the corn-flavored acid seasoning has a stronger corn flavor after storage than a control product not containing curry powder. I understand that. In particular, when the curry powder content relative to 100 parts of corn was 0.1 to 0.5 part, the corn flavor was more strongly preferred. On the other hand, when the curry powder content is less than the above range, or when the curry powder content is more than the above range, the effect of enhancing the corn flavor was not obtained.

[Example 2]
A separation liquid dressing containing 100 kg of corn was produced at the following blending ratio. That is, first, salt, sugar, curry powder (made by House Foods Co., Ltd., trade name “Curry Powder”) and fresh water are put into a double kettle equipped with a stirring device and heated to a product temperature of 90 ° C. while stirring. And cooled to produce a mixture. Next, the obtained mixed solution, vinegar, lemon juice and corn pulverized material (the same sweet corn as in Example 1 made into a paste with a food cutter) are put into a stirring tank so that the whole becomes substantially uniform. Mixing was performed to prepare a mixed solution containing corn. Subsequently, after filling the 250 mL capacity PET container with the corn-containing mixed liquid as the water phase part so that the volume of the separated liquid seasoning becomes 250 mL, the remaining oil phase part as edible oil and fat is charged. The oil phase part salad oil was laminated on the water phase part and sealed. In this example, the curry powder content is 100 parts per 100 parts of corn.

<Combination ratio>
(Oil phase)
Salad oil 35%
(Water phase)
Vinegar (acidity 4%) 22%
Corn ground 20%
Lemon juice 10
Salt 0.5%
Sugar 0.5%
Curry powder 0.02%
Shimizu 11.98%
――――――――――――――――――――

Total 100%

[Example 3]
In Example 2, except that the curry powder was not heated with moist heat, a separated liquid dressing containing 100 kg of corn was produced with the same composition and production method. That is, first, vinegar, lemon juice, salt, sugar, curry powder, fresh water, and pulverized corn were put into a stirring tank and mixed so as to be substantially uniform as a whole to produce a mixed solution containing corn. Subsequently, after filling the 250 mL capacity PET container with the mixed liquid containing the corn, which is the water phase part, so that the volume of the separated liquid seasoning is 250 mL, the remaining oil phase part is filled with the edible fats and oils. The oil phase part salad oil was laminated on the water phase part and sealed. In this example, the curry powder content is 100 parts per 100 parts of corn.

[Test Example 2]
The corn flavor of the corn-containing separated liquid dressings obtained in Examples 2 and 3 was evaluated. That is, first, in Example 2, a control corn-containing separated liquid dressing was produced in the same manner except that curry powder was not blended and the decrease was corrected by the blending amount of fresh water. Next, the separated corn dressing obtained in Examples 2 and 3 and the control corn dressing were stored at room temperature (20 ° C.) for 1 week. Each dressing after storage was mixed with lettuce to make a salad, and each salad was eaten to evaluate the corn flavor. The salad using the separated liquid dressing containing corn obtained in Examples 2 and 3, The corn flavor was strongly preferred compared to the salad used. In particular, the salad using the corn-containing separated liquid dressing of Example 2 containing the curry powder heated by moist heat has a stronger sweet taste peculiar to corn than the salad using the corn-containing separated liquid dressing of Example 3. It was good.

Claims (2)

An acidic seasoning with corn containing 10 to 50% of corn with respect to the product, wherein 0.01 to 1.5 parts of curry powder is contained with respect to 100 parts of corn. . The corn-containing acidic seasoning according to claim 1, wherein the curry powder is heated by wet heat.