JP2010284160A - Liquid seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a liquid seasoning which contains garlic and whose favorable flavor is maintained for a long period of time. <P>SOLUTION: The liquid seasoning includes raw garlic, and has 0-0.1 mg/g of the content of allicin and 0.4-1.2 mg/g of the content of γ-glutamyl peptide each in a water phase after heated. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to 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 the various compounds produced | generated from allicins give a garlic peculiar smell (nonpatent literature 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 it is difficult for a dressing containing garlic to maintain a good flavor from the initial stage after production to after storage. That is, the present inventors have found that there is a favorable aroma at the initial stage after production, but the good aroma is lost during storage, and it is difficult to maintain a good aroma after storage.
Therefore, the subject of this invention is providing the liquid seasoning which mix | blended garlic and hold | maintained the favorable flavor for a long period from the initial stage after manufacture to after storage.

  The present inventor has produced a liquid seasoning blended with garlic and examined various aspects of the expression and persistence of the unique flavor of garlic. To obtain a good flavor of garlic, the garlic is blended raw. If the content of allicin is reduced by heat treatment and the content of γ-glutamyl peptides is adjusted to a certain range, the initial raw garlic flavor is good and the garlic is also good after storage. Found that the flavor of

  That is, the present invention is a liquid seasoning containing raw garlic, wherein the allicin content in the aqueous phase after the heat treatment is 0 to 0.1 mg / g, and the γ-glutamyl peptide content is 0.00. The liquid seasoning which is 4-1.2 mg / g is provided.

  The liquid seasoning of the present invention has a good taste of raw garlic after production, no irritation such as hotness, and the flavor of raw garlic persists even after storage, so a stable garlic flavor can be obtained for a long period of time. .

  The liquid seasoning of the present invention is a liquid seasoning containing raw garlic. 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 the liquid seasoning is given a garlic flavor from the initial stage after manufacture (hereinafter also simply referred to as “initial stage”). From this point, a crushed one is preferable. By the crushing treatment, alliin in garlic is changed to allicin, and a good initial 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 production in the case of storage at room temperature. The term “after storage” refers to the period after the passage of the “initial”, but considering the shelf life as a seasoning, it is 3 months or more, preferably 7 months or more when stored at room temperature. Refers to the back. When stored at a high temperature such as 40 ° C., “after storage” means 20 days or more, preferably 40 days or more.

  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 after production, and the allicin content after crushing is 1 with respect to the wet weight of garlic. It is preferred to use garlic at ˜7 mg / g, especially 2-6 mg / g. Furthermore, the mass ratio (a: b) of allicin (a) and γ-glutamyl peptides (b) after crushing from the point of initial flavor and flavor after storage is 1: 1 to 1:12, and further 1 It is preferable to use garlic which is from 2 to 1: 8, particularly from 1: 2 to 1: 5.

There are various γ-glutamyl peptides, but in the present invention, γ-L-glutamyl-S- (2-propenyl) -L-cysteine (hereinafter referred to as “GSAC”), which is known to be contained in a large amount in garlic, is used. And the content of γ-L-glutamyl-S- (trans-1-propenyl) -L-cysteine (hereinafter referred to as “GSPC”) as the content of γ-glutamyl peptides. The allicins that contribute to the flavor include diallyl thiosulfinate and its analogs, but the content of allicins is about 70% of allicin contained in crushed garlic. It was.
The contents of these allicin and γ-glutamyl peptides can be measured by any known method (liquid chromatography, gas chromatography, etc.).

  The amount of raw garlic is 5 to 11% by mass (hereinafter, simply referred to as “%”) in the water phase of the liquid seasoning from the viewpoint of the initial flavor and the flavor after storage, and further 6 to 6%. It is preferably 10%, particularly 7 to 9%. By adjusting the amount of raw garlic, the initial allicin content can be adjusted and the content of γ-glutamyl peptides after heat treatment can be adjusted to be 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 present invention, the allicin content in the liquid seasoning is reduced by heat treatment. The heat processing method at the time of liquid seasoning manufacture is not restrict | limited in particular, For example, the heating in a heat sterilization process may be sufficient. The ultimate temperature in the heat treatment at this time is 75 to 90 ° C. or higher, more preferably 80 to 90 ° C., particularly 80 to 85 ° C. when heating in an open system such as dressing, and the holding time at the ultimate temperature during the heat treatment Is preferably performed for 0 to 15 minutes, further for 2 to 13 minutes, particularly for 5 to 12 minutes from the viewpoint of flavor and bactericidal properties. Note that raw garlic is preferably mixed before the heat treatment, but may be added during the heating.

  In the liquid seasoning of the present invention, the allicin content in the aqueous phase before the heat treatment is preferably 0.1 to 0.8 mg / g, more preferably 0.1 to 0.7 mg / g, particularly 0.1. It is preferable that it is -0.5 mg / g, especially 0.16-0.32 mg / g from the point that the initial flavor is favorable and there is no irritation such as hotness. That is, the allicin content before the heat treatment is preferably 0.1 to 0.8 mg / g, more preferably 0.1 to 0.7 mg / g, particularly 0.1 to 0.5 mg relative to the weight of the aqueous phase. / G, particularly 0.16-0.32 mg / g is preferable from the viewpoint of good initial flavor and no irritation such as hotness. In addition, since γ-glutamyl peptides are hardly reduced by heat treatment, the content in the aqueous phase is preferably the same as that after the heat treatment even before the heat treatment.

  The liquid seasoning of the present invention has an allicin content in the aqueous phase after heat treatment of 0 to 0.1 mg / g and a γ-glutamyl peptide content of 0.4 to 1.2 mg / g. In such a range, that is, by suppressing the allicin content after heat treatment low and increasing the γ-glutamyl peptide content, the initial flavor is good, there is no irritation such as hotness, and the flavor after storage Can be held. Furthermore, the allicin content is preferably 0.001 to 0.07 mg / g, particularly 0.01 to 0.05 mg / g. Further, the content of γ-glutamyl peptides is further preferably 0.4 to 1 mg / g, particularly 0.5 to 0.9 mg / g, and particularly preferably 0.6 to 0.8 mg / g. That is, the allicin content after the heat treatment is 0 to 0.1 mg / g, 0.001 to 0.07 mg / g, particularly 0.01 to 0.05 mg / g based on the weight of the aqueous phase. Is preferred. The content of γ-glutamyl peptides is 0.4 to 1.2 mg / g, based on the weight of the aqueous phase, 0.4 to 1 mg / g, particularly 0.5 to 0.9 mg / g, especially 0.6. It is preferably ˜0.8 mg / g. As used herein, “after heat treatment” refers to within 3 days of storage at 5 ° C. for up to 24 hours after storage at room temperature.

  The liquid seasoning of the present invention is not particularly limited as long as it is a liquid seasoning, but an acidic liquid seasoning is preferable, and dressings (liquid seasoning for salad) are particularly preferable. The liquid seasoning is preferably in the form of a containered liquid seasoning.

  The liquid seasoning of the present invention is particularly preferably an acidic liquid seasoning containing an oil phase and an aqueous phase from the viewpoint of taking advantage of the flavor of garlic.

When the liquid seasoning of the present invention contains an oil phase, for example, using water as a main component as an aqueous phase, an oil phase as an upper layer, an aqueous phase as a lower layer, an emulsion type consisting of an oil-in-water emulsion, Or the separation type which laminated | stacked the oil phase on the oil-in-water emulsion is mentioned, However, A separation type is preferable from the point of palatability.
The oil phase in the liquid seasoning of the present invention is preferably 5% or more, more preferably 20% or more, and particularly preferably 30 to 50%.

  The oil phase that can be used in the liquid seasoning of the present invention is mainly composed of edible oils and fats, and may be either animal or vegetable. Examples of animal oils include beef tallow, pork tallow, fish oil, etc. 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 peanut oil, rapeseed oil, corn oil, safflower oil, sunflower oil and sesame oil.

  The aqueous phase that can be used in the liquid seasoning of the present invention is mainly water, and as other components vinegar, salt, soy sauce, miso, spice, sugar, protein material, organic acid, amino acid seasoning, nucleic acid It is preferable to appropriately contain various additives such as system seasonings, animal and plant extracts, fermented seasonings, alcoholic beverages, starches, thickeners, stabilizers, emulsifiers, and coloring agents. 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 liquid seasoning of this invention, it is preferable to add an antioxidant. 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 1-5
[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, after heating from room temperature and reaching 85 ° C. and holding for 10 minutes, heat treatment (sterilization treatment) was performed, and after cooling to room temperature, the containers were filled into Test Examples 1 to 5. Each liquid seasoning was prepared. The contents of allicin and γ-glutamyl peptides in each liquid seasoning were measured on the next day after preparation of the liquid seasoning (stored at room temperature after preparation), and the results are shown in Table 1. 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.
The evaluation was performed on the next day after preparation of the liquid seasoning (stored at room temperature after preparation), and the initial “strength of garlic flavor” after production was evaluated.
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 1.

Evaluation criteria for “strength of raw garlic” 5: Raw garlic flavor is too strong 4: Raw garlic flavor is slightly strong 3: Raw garlic flavor is just good 2: Raw garlic flavor is slightly weak 1 : Raw garlic flavor is weak

[Analysis method]
The contents of allicin and γ-glutamyl peptides in the aqueous phase of the liquid seasoning were 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 and GSAC were identified by confirming that the retention time coincided with the standard, and confirming the molecular weight of each peak by LC-MS. In addition, GSAC and GSPC, which are γ-glutamyl peptides, confirmed that the peaks disappeared with γ-glutamyltranspeptidase (sigma, G9270) and that fractions obtained by collecting each peak were ninhydrin positive. The molecular weight of the peak estimated as GSPC was confirmed by LC-MS and identified.
Allicin was quantified with an external calibration curve using a standard (LKT Laboratories). Similarly, GSAC was quantified with an external calibration curve using a standard (US Pharmacopeia USP standard, USP 1294848). GSPC is calculated from the ratio of absorbance between GSAC and GSPC at 210 nm reported in non-patent literature (LD Lawson et.al., J. Nat. Prod., 54, 436-444 (1991)). did.

  The strength of garlic flavor in Test Example 3 was just right, and the evaluation was set to 3.0, and other test examples were evaluated by relative evaluation with this. In Test Example 1, the garlic flavor tended to be weak, and in Test Example 2, the garlic flavor was slightly weak but sufficient. In Test Example 5, the garlic flavor tended to be strong, and in Test Example 4, the garlic flavor tended to be slightly strong.

Test Examples 6-12
[Preparation of liquid seasoning 2]
Among the test examples, the test of changing the kind of garlic was conducted with the formulation shown in Table 2 in the formulation of Test Example 3 in which the strength of the initial garlic flavor was just right. The method for preparing the liquid seasoning was the same as in Test Examples 1-5.

〔sensory evaluation〕
About the obtained liquid seasoning, it ate by the method similar to the above, and sensory evaluation was performed about "raw garlic flavor". In addition, sensory evaluation was performed about the initial stage after manufacture and after storage. The “after storage” evaluation was performed after preparing a liquid seasoning and storing at 40 ° C. for 20 days. Further, the evaluation of “raw garlic flavor” was performed from the viewpoint of whether or not a good scent (not taste) was felt when raw garlic was slid down when a liquid seasoning was eaten.

Evaluation criteria for "raw garlic flavor" 5: Strongly feel the good flavor of raw garlic 4: Feel the good flavor of raw garlic 3: Feel the good flavor of raw garlic a little 2: Raw garlic I do not feel the good flavor of garlic so much 1: I do not feel the good flavor of raw garlic

As shown in Table 2, a liquid seasoning containing raw garlic and 0 to 0.1 mg / g allicin and 0.4 to 1.2 mg / g γ-glutamyl peptides after heat treatment, The initial raw garlic flavor after production was sufficiently felt, and the raw garlic flavor after storage was retained. In particular, the flavors of Test Examples 6 and 7 were good.
Compared with this, in the liquid seasoning (Test Examples 8 and 9) with less γ-glutamyl peptides, the raw garlic flavor at the initial stage after production was good, but the raw garlic flavor after storage was weak.

Test Examples 13-14
[Preparation of liquid seasoning 3]
In the amount shown in Table 3, the liquid seasoning of Test Example 3 was filled into 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 evaluation criteria of the “raw garlic flavor”, the evaluation was performed according to the “sensory evaluation”. As a result, the results were the same as in Test Example 6, and the initial raw garlic flavor could be sufficiently felt and stored. The later raw garlic flavor was preserved.

Claims (6)

  A liquid seasoning containing raw garlic, wherein the allicin content in the aqueous phase after heat treatment is 0 to 0.1 mg / g, and the γ-glutamyl peptide content is 0.4 to 1.2 mg / g. Liquid seasoning which is g.   The liquid seasoning of Claim 1 whose compounding quantity of a raw garlic is 5-11 mass% as a wet mass in an aqueous phase.   The liquid seasoning according to claim 1 or 2, wherein the allicin content in the aqueous phase before the heat treatment is 0.1 to 0.8 mg / g.   It is an acidic liquid seasoning, The liquid seasoning of any one of Claims 1-3.   It is dressings, The liquid seasoning of any one of Claims 1-4.   A liquid seasoning containing raw garlic, the allicin content after heat treatment is 0 to 0.1 mg / g based on the weight of the aqueous phase, and the content of γ-glutamyl peptides is based on the weight of the aqueous phase Liquid seasoning which is 0.4-1.2 mg / g.