JP2012205580A - Soy sauce containing liquid seasoning raising viscosity - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a soy sauce containing liquid seasoning in which the prevention of penetration and infiltration to a flavoring object can be aimed at by raising the viscosity, the intake of the liquid seasoning, that is, the intake of salinity can be suppressed, and further the use as a decoration of a dish can be performed.SOLUTION: The soy sauce containing liquid seasoning is a liquid seasoning which does not or hardly penetrate or infiltrate to a flavoring object, and has the viscosity of 52-128 Pa S. A flexible container has a nozzle or an outlet to exhaust the content, and is transformed when the content is extruded. A soy sauce containing liquid seasoning in a container is such that the soy sauce containing liquid seasoning is filled in the flexible container.

Description

  The present invention relates to a soy sauce-containing liquid seasoning (hereinafter referred to as “liquid seasoning”), and more specifically, by preventing the penetration and infiltration of the seasoning object by increasing the viscosity. The present invention relates to a liquid seasoning that suppresses the amount of intake, that is, the amount of salt, and can be used as a decoration for cooking.

  Soy sauce is a liquid brewed seasoning food using soybeans. Soy sauce can be broadly classified into ordinary soy sauce made from soybeans and wheat, and tamari soy sauce made only from soybeans. Ordinary soy sauce includes dark mouth soy sauce, which has a relatively strong color and taste, and light mouth soy sauce, which is light in color. It is said that about 10 to 14 liters of soy sauce is consumed per Japanese person per year.

  One source of soy sauce is salt (see Fig. 1). It has been pointed out that salt intake may cause high blood pressure, heart disease, kidney disease, etc.

  Therefore, so-called low-salt soy sauce in which the proportion of salt content is reduced from ordinary soy sauce has been proposed (see, for example, Patent Document 1). The salt content of low-salt soy sauce is usually 6% to 13%, and if it is used in the same amount as general soy sauce, the intake of salt should be low, and consumption that pays attention to high blood pressure, heart disease, and kidney disease It was thought that it would spread to the elderly.

  However, in fact, low-salt soy sauce does not necessarily show sufficient effects and is not very popular. This is because it tastes light, so it is used a lot, and as a result, the intake of salt seems to be the same as general soy sauce. If so, it is natural that if the amount of general soy sauce used is reduced, the intake of salt should be reduced as in the case of the low salt soy sauce without using low salt soy sauce.

JP 2009-232729 A

  One reason for the increased use of common soy sauce is low viscosity. If the viscosity is low, it is difficult to adhere to the surface of the seasoning object. For this reason, if the seasoning target is a material that does not easily adhere to the surface, such as a salad with raw vegetables as the main ingredient, much of the poured soy sauce will flow down from the seasoning target and exceed the amount required for seasoning. As a result of pouring the amount, the amount of soy sauce used increases, and the excess amount of soy sauce accumulates at the bottom of the tableware.

  If the ingredients in the salad contain soy sauce that easily penetrates or infiltrates, the soy sauce will be immersed in the accumulated soy sauce, and the soy sauce will infiltrate the seasoning object or be taken into the seasoning object by capillary action. It is. As a result, if this seasoned object is eaten, a large amount of soy sauce will be consumed.

In addition, in the case where the seasoning object is nigiri sushi or roll sushi that combines vinegared rice and seafood, depending on the taste of the person who eats, the vinegared rice side may be soaked with soy sauce.
In this case, as a result of soy sauce being taken in between the grains of vinegared rice (rice cake) by capillary action, permeation, etc., and stored inside the grains, if you eat this sushi, you will consume a lot of soy sauce.
In the case of sashimi, soy sauce may infiltrate into seafood and may adhere or contain more than necessary.

Furthermore, soy sauce is used as a seasoning also in Europe and the United States, and a liquid seasoning containing so-called ponzu soy sauce prepared by adding vinegar or citrus fruit juice, salt, sugar, spices, etc. to soy sauce is preferred.
Western dishes often use flat dishes, and flat dishes are also used to serve salad. In the case of ponzu-type liquid seasoning, as in the case of soy sauce, it flows down from the seasoning object and accumulates at the bottom of the dish, and flows when the liquid seasoning accumulated at the bottom of the dish is distributed, and stains the edge of the dish. Or depending on the magnitude of the flow, it may fall out of the dish.

  By the way, the sense of taste is generally felt when food comes into contact with the tongue, particularly when it is in the form of an aqueous solution. When eating solids, unless it breaks on the tongue and water-soluble components come out, it tastes weak because it only feels the taste on the surface.

  This phenomenon will be specifically described. For example, taking two types of hard and soft agar with the same seasoning as an example, if the agar is hard, it does not feel the taste because it passes over the tongue without water-soluble components. However, if the agar is soft, it will easily break on the tongue and give out a water-soluble component, so it feels strong.

  Also, in the case of sashimi, it is thought that few people chew until it breaks in the mouth, so the taste is felt only with the soy sauce attached to the surface, soy sauce infiltrated inside does not contribute to the taste Conceivable. Therefore, of the soy sauce that sashimi has, only the portion attached to the surface is the target of taste, and the portion that has infiltrated into the sashimi is excluded from the target of taste, so the amount of soy sauce ingested by the amount infiltrated Will increase.

  From these findings, the inventors of the present invention can prevent the penetration of the seasoning object by infiltration or capillary action if the viscosity of the soy sauce or liquid seasoning is increased, and the intake amount of the liquid seasoning, that is, the intake amount of salt. Focusing on the fact that it can be suppressed and, in turn, exerting a salt-reducing effect, the present invention has been completed through extensive research.

Means taken by the present invention to solve the above-mentioned problems are as follows.
The present invention is a soy sauce-containing liquid seasoning that is a liquid seasoning that does not penetrate or infiltrate into a seasoning object, and that has a viscosity of 52 Pa · S or more.

  The present invention is a soy sauce-containing liquid seasoning having a viscosity of 52 to 128 Pa · S, which is a liquid seasoning that does not penetrate or infiltrate the seasoning object.

  The present invention is a flexible container that has a nozzle or a discharge port for discharging the contents and deforms when the contents are pushed out, and the liquid seasoning according to claim 1 or 2 is added to the flexible container. It is a filled liquid seasoning containing soy sauce in a container.

(Function)
The liquid seasoning according to the present invention, when seasoned to a pressure-molded rice lump like vinegared rice or nigiri rice, has a high viscosity and is difficult to cause capillary action, and does not penetrate between rice grains like ordinary soy sauce So the intake of soy sauce decreases.
Moreover, since it has a high viscosity, it can be prevented from infiltrating into rice grains, seafood and the like, and is suitable for sushi cuisine as a liquid seasoning having a high salt reducing effect.

  The liquid seasoning filled in the flexible container is used to pressurize the container by hand to discharge the contents, but because the viscosity is high, it is easy to adjust the discharge, proportional to the amount of pressure applied. Since the liquid seasoning is discharged from the nozzle or the outlet, it is possible to prevent the use of more liquid seasoning than necessary, which contributes to reducing the intake of salt.

  When a liquid seasoning is used as a decoration on the surface of a seasoning object, it has a high viscosity, so that the shape of the decoration is not easily lost and the appearance of the dish can be improved.

The present invention has the above-described configuration and has the following effects.
(1) Since the liquid seasoning has the above-mentioned viscosity, it does not easily penetrate or infiltrate the seasoning target. Therefore, it can be expected that the intake of the liquid seasoning, that is, the intake of salt is suppressed.

(2) The liquid seasoning filled in a flexible container is used to pressurize the container by hand to discharge the contents, but because of its high viscosity, it is easy to adjust the discharge. Since the liquid seasoning is discharged in proportion to the nozzle or the outlet, it is possible to prevent the use of more liquid seasoning than necessary, which contributes to reducing the intake of salt.

(3) When the liquid seasoning is used as a decoration on the surface of the seasoning object, it has a high viscosity, so that the shape of the decoration is not easily lost and the appearance of the dish can be improved.

It is the flowchart which showed the manufacturing process of the general soy sauce.

The present invention will be described in detail based on embodiments.
The soy sauce used for the liquid seasoning according to the present invention is a soy sauce produced by a normal method as shown in FIG. 1, and can include ordinary soy sauce (dense soy sauce or light mouth soy sauce), tamari soy sauce, etc. The type is not limited.

  Examples of the soy sauce-containing liquid seasoning according to the present invention include ponzu seasoning in addition to the soy sauce seasoning shown in the Examples. The ponzu seasoning is a liquid seasoning in which soy sauce is added to citrus juice such as eggplant juice. Vinegar, miso, bonito, kelp, water, etc. may be added as needed. These formulations are not particularly limited.

  The soy sauce-containing liquid seasoning has a viscosity of 52 Pa · S or more, preferably 52 to 128 Pa · S, more preferably 52 to 120 Pa · S.

  If the viscosity is less than 52 Pa · S, it is likely to penetrate or infiltrate the seasoning object, and an excessive amount of soy sauce-containing liquid seasoning will be ingested. When used for seasoning rice chunks, the soy sauce-containing liquid seasoning is taken up by the capillary phenomenon between the rice grains of the rice chunk, stored between the rice grains, and consumes a large amount of salt contained in the soy sauce component. Moreover, shape retention property is lacking, a shape collapse | disintegrates with progress of time, and it becomes difficult to use a soy sauce containing liquid seasoning for the decoration of a dish.

If the viscosity is 52 Pa · S or more, the object of the present invention is achieved. However, when the viscosity exceeds 128 Pa · S, when the flexible container is filled, the liquid seasoning containing soy sauce becomes difficult to be pushed out from the nozzle or the discharge port, and it is general in terms of texture although there are individual differences. There is a case where it is not intended.
Accordingly, the range of 52 to 120 Pa · S is more preferable from the viewpoint of ease of use and texture within the scope of achieving the object of the invention.

In order to increase the viscosity of the soy sauce-containing liquid seasoning, a thickening polysaccharide is used as a thickener. As thickening polysaccharides, pectin, carrageenan, guar gum, locust bean gum, tamarind gum, xanthan gum, CMC (carboxymethylcellulose)
, Processed starch, starch and the like.

[Soy sauce seasoning]
Examples 1 to 12 are liquid seasonings obtained by adding thickening polysaccharides (xanthan gum, CMC) as thickeners to soy sauce produced by the normal production method shown in FIG. In order to see the amount of thickener added and the change in viscosity, the amount of thickener added was started from 0.50% by weight. The intervals were increased in small increments and added to 3.0% by weight to give Examples 1-12. The only difference in the liquid seasonings of Examples 1 to 12 is the amount of thickener and the others are the same.

  The viscometer used for the measurement is a digital viscometer (DGI-VISCOMETER) DVL-BII, manufacturer: Tokimec Co., Ltd., sales agency: Toki Sangyo Co., Ltd. As the measurement conditions, a No. 4 rotor was used, and the sample was placed in a 100 ml tall beaker and measured at a rotation speed of 3.0 rpm and a temperature of 20 ° C. The results are shown in Table 1.

  As can be seen from Table 1, when the thickener is 1.50% by weight, the viscosity was 21 Pa · s, but when it was 2.00% by weight, the viscosity was 52 Pa · s, and the viscosity increased rapidly. Become.

  Further, the degree of penetration of the soy sauce-containing liquid seasoning obtained in Examples 1 to 12 into the rice lump was measured. The liquid seasoning is put in a dish to a depth of 2 mm, and the nigiri sushi is dipped with vinegared rice on the bottom and left for 1 minute to measure the height of the rise of the liquid seasoning due to the capillary phenomenon. It was done by doing. The results are shown in Table 2.

  As is apparent from Table 2, when the addition amount of the thickener is less than 1.00% by weight, the degree of penetration into the lump is large, and at 1.00% by weight, the height due to penetration is 6.00 mm. . However, when the amount is 1.50% by weight or more, the degree of penetration into the rice lump is reduced and the height due to penetration is reduced to 2.7 mm, so the amount of soy sauce contained in the vinegared rice is reduced.

  In addition, as an index for measuring shape retention, liquid seasoning was put into a flexible container equipped with a nozzle, liquid seasoning was discharged from the nozzle, a line was drawn on the plate, and the shape collapsed was observed. . The results are shown in Table 1. As is apparent from Table 1, from the viewpoint of shape retention, it is understood that the addition amount of the thickener is preferably 2.00% by weight or more.

  As described above, from the viewpoints of penetration into the lump and shape retention, the addition amount of the thickener is preferably 2.00% by weight or more, and the viscosity is preferably 52 Pa · s or more.

  Note that the liquid seasoning may be used in western cuisine when decorating dishes, particularly when drawing a linear pattern. In this case, the cook draws a line while discharging from the nozzle of the flexible container at a constant speed, but when the amount of the thickener is 2.70% by weight or more, the liquid seasoning is drawn from the container when the line is drawn. May be difficult to come out smoothly and the lines may not be continuous.

  Therefore, the upper limit of the addition amount of the thickener is preferably 2.60% by weight or less from the viewpoint of harmony between the speed of drawing a line and the speed of continuing the line, and the viscosity at that time is preferably 128 Pa · s or less.

[Ponzu seasoning]
30% by weight of the soy sauce used in Example 1 was mixed with 20% by weight of liquid sugar, 11% by weight of citrus fruit juice, 10% by weight of brewed vinegar, 2% by weight of bonito dashi, and 27% by weight of water. A thickener was added to obtain a ponzu liquid seasoning.

  Examples 1 to 10 shown in Table 3 represent the results of examining changes in viscosity obtained by adding thickening polysaccharides (xanthan gum, CMC) as thickeners to the ponzu seasoning obtained by the above method. ing. In the case of ponzu seasoning, it has been empirically known that a thickening agent is required to be added in a larger amount than a soy sauce seasoning. Starting, the amount of thickener added was increased by 0.10% by weight and added to 3.10% by weight to give Examples 1 to 10.

  The only difference in the liquid seasonings of Examples 1 to 10 is the amount of thickener, and the rest is the same.

  Moreover, the viscometer used for the measurement is a digital viscometer (DIGITAL VISCOMETER) DVL-BII, the manufacturer: Tokimec Co., Ltd., the distributor: Toki Sangyo Co., Ltd. as in the case of the soy sauce seasoning. As the measurement conditions, a No. 4 rotor was used, and the sample was put in a 100 ml tall beaker and measured at a rotation speed of 3.0 rpm and a temperature of 20 ° C. The results are shown in Table 3.

  The results of the experiment on the permeability to the rice cake and the shape retention did not change significantly compared to the case of the soy sauce seasoning. Therefore, from the viewpoint of the penetration into the rice cake and the shape retention, the viscosity Is preferably 52 Pa · s or more.

  The viscosity of Example 8 is 132 Pa · s, and the viscosity of Example 9 is 140 Pa · s. However, since the properties of the ponzu liquid seasoning and the properties of the soy sauce liquid seasoning are almost the same, 128 Pa · s or less is preferable.

  Note that the terms and expressions used in this specification are merely explanatory and are not limiting at all, and terms and expressions equivalent to the features described in this specification and parts thereof. There is no intention to exclude. It goes without saying that various modifications are possible within the scope of the technical idea of the present invention.

Claims (3)

  A soy sauce-containing liquid seasoning which is a liquid seasoning which does not penetrate or infiltrate into a seasoning object or has a viscosity of 52 Pa · S or more.   A soy sauce-containing liquid seasoning having a viscosity of 52 to 128 Pa · S, which is a liquid seasoning which does not penetrate or infiltrate the seasoning object.   A flexible container having a nozzle or a discharge port for discharging the contents and deforming when the contents are pushed out, wherein the flexible container is filled with the liquid seasoning according to claim 1 or 2 Liquid seasoning containing soy sauce.