JP2012235721A - Acid liquid seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide acid liquid seasoning which keeps citron flavor stable even after preserving.SOLUTION: The acid liquid seasoning is obtained by mixing with 1 pt. of citrus oil, 4-600 pts. of citron vinegar (an acetic acid acidity 5% conversion rate) made by acetic acid fermentation.

Description

The present invention relates to an acidic liquid seasoning in which the scent of yuzu is stable even after storage.

Conventionally, ponzu is blended with citrus oils such as yuzu, sudachi, kabosu, lemon, daidai, orange and grapefruit for the purpose of adding a citrus scent. In particular, acidic liquid seasonings having a scent of yuzu are popular because of the refreshing and refreshing scent peculiar to yuzu.

However, the acid liquid seasoning that is industrially mass-produced differs greatly from handmade products in various aspects. For example, industrially produced acidic liquid seasonings are heat-treated for sterilization and have a long storage period from production to eating. For this reason, when yuzu is blended with an acidic liquid seasoning that is produced industrially, there is a problem that the scent of yuzu blended cannot be sufficiently felt during eating.

As a method for producing an acidic liquid seasoning that retains the citrus scent, for example, JP 2009-142194 A (Patent Document 1) contains a storage container in which a thiamine compound is blended with a seasoning material such as soy sauce and citrus juice. A method for producing a liquid seasoning is described. However, in these methods, the odor of the thiamine compound itself, which is a food additive, may be felt, the citrus scent cannot be sufficiently maintained, and the consumer's request cannot be satisfied.

JP 2009-142194 A

Therefore, the present invention provides an acidic liquid seasoning in which the scent of yuzu is stable even after storage.

As a result of earnest research to achieve the above object, the present inventor surprisingly, if the yuzu vinegar obtained by acetic acid fermentation and the citrus oil are blended in a specific ratio in the acidic liquid seasoning, the smell of yuzu Has been found to be stable even after storage, and the present invention has been completed.

That is, the present invention
(1) An acidic liquid seasoning containing 4 to 600 parts of yuzu vinegar (converted to 5% acetic acid) converted to 1 part of citrus oil,
(2) An acidic liquid seasoning according to (1) containing 1 to 20% of yuzu vinegar (converted to 5% acetic acid) obtained by fermentation with acetic acid,
It is.

According to the present invention, since an acidic liquid seasoning having a scent of yuzu can be provided, further expansion of demand is expected.

The present invention will be described in detail below. In the present invention, “%” means “mass%”.

The acidic liquid seasoning of the present invention contains, for example, 4 to 600 parts of yuzu vinegar (converted to 5% acetic acid) converted to acetic acid with 1 part of citrus oil, so that, for example, a heat treatment or a storage period of several months can be achieved. Even after passing, the scent of yuzu is stable after storage.

According to Kojien (6th edition), yuzu vinegar may refer to juice that squeezes yuzu fruit in a broad sense. The yuzu vinegar used in the present invention is a brewed vinegar obtained by fermenting acetic acid using yuzu and alcohol as raw materials. In the present invention, this is referred to as “yuzu vinegar obtained by acetic acid fermentation”.

The form of the yuzu raw material used for acetic acid fermentation is not particularly limited, and raw, frozen and thawed, pasty, juice-like and the like can be used. In addition, these yuzu raw materials can be subjected to processing such as sorting and washing, peeling, cutting, refining, crushing, crushing, squeezing, concentrating, heating, etc., preferably lipids derived from yuzu raw materials. Is adjusted to 0.05 to 1% of the whole yuzu vinegar, and more preferably 0.1 to 0.3%, thereby obtaining yuzu vinegar with excellent fermentation flavor. It is preferable because it is stable even after stable storage.

As a method of acetic acid fermentation used in the yuzu vinegar of the present invention, a known acetic acid fermentation technique can be used. For example, a general fermentation method such as a stationary fermentation method or an aerated fermentation method (also called a deep fermentation method) may be used.

Known acetic acid bacteria can be used as the acetic acid bacteria used for acetic acid fermentation of yuzu vinegar. For example, an acetic acid bacterium belonging to the genus Acetobacter is good, and Acetobacter (Acetobacter)
pasteurianus) and Acetobacter acetobacter
aceti) and the like.

The blending amount of yuzu vinegar obtained by acetic acid fermentation used in the present invention is preferably 1 to 30%, more preferably 2 to 10%, in terms of 5% acetic acid, with respect to the entire product. If the blending amount of yuzu vinegar obtained by acetic acid fermentation is less than the above range, even if citrus oil is used in combination, it is difficult for the yuzu fragrance to become stable after storage. When it is more than the above range, the sourness derived from acetic acid in yuzu vinegar obtained by acetic acid fermentation becomes too strong, and it is difficult to obtain the yuzu fragrance.

Citrus oil used in the present invention is an oil extracted from a citrus peel such as orange, grapefruit, yuzu, lime, key lime, lemon, kabosu, bergamot, mandarin, tangerine, etc. by an extraction method such as a compression method or a steam distillation method. Any commercially available product may be used, but in particular, yuzu and lemon are preferred, and yuzu is more preferred.

The amount of citrus oil used in the present invention may be the synergistic effect of the present invention when used in combination with yuzu vinegar that is fermented with acetic acid, specifically 0.001 to 2%.

The mixing ratio of yuzu vinegar and citrus oil fermented with acetic acid used in the present invention is 4 to 600 parts of yuzu vinegar (converted to 5% acetic acid), and 20 to 280, per 1 part of citrus oil. Part is preferred. If the blending ratio of yuzu vinegar is less than the above range, it is difficult for the yuzu fragrance to become stable even after storage. When it is more than the above range, the sourness derived from acetic acid in yuzu vinegar obtained by acetic acid fermentation becomes too strong, and it is difficult to obtain the yuzu fragrance.

The acidic liquid seasoning of the present invention is adjusted to a pH of 5 or lower in order to enable normal temperature distribution. Examples of such acidic liquid seasonings include acidic oil-in-water such as mayonnaise, mayonnaise, and emulsified dressing in which edible fats and oils are dispersed almost uniformly in the aqueous phase as oil droplets to maintain an oil-in-water emulsified state. Type emulsified liquid seasonings or acidic separated liquid seasonings which are so-called separate type seasonings in which an oil phase portion containing citrus oil is laminated on the aqueous phase portion. Among the above acidic liquid seasonings, the acid-separated liquid seasoning is particularly preferable because citrus oil is localized in the oil phase during eating, so that it is easy to feel the scent of yuzu.

The edible oil and fat used in the acidic liquid seasoning of the present invention may be any edible oil as long as it is used for food, but it is preferable to use soybean oil and rapeseed oil with less flavor and more preferably soybean oil. . In addition to soybean oil and rapeseed oil, for example, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, palm oil, sesame oil, fish oil, egg yolk oil and other animal and vegetable oils and refined oils thereof, and MCT (medium chain fatty acid triglyceride) ), Fats and oils obtained by chemical or enzymatic treatment such as diglyceride.

Moreover, the compounding quantity of the edible oil and fat with respect to an acidic liquid seasoning is although it does not specifically limit, 0.5 to 80% is preferable with respect to a product, and 2 to 40% is more preferable. If the amount of edible oil / fat is less than the above range, the scent of yuzu may not be achieved. When the amount is more than the above range, the mouth feel becomes heavy and the scent of yuzu may not be sufficiently imparted.

In the acidic liquid seasoning of the present invention, various raw materials can be appropriately selected and blended in addition to the above-described yuzu vinegar and citrus oil fermented with acetic acid as long as the effects of the present invention are not impaired. For example, sour materials such as vinegar, citric acid, lactic acid, lemon juice, sodium glutamate, salt, sugar, mirin, soy sauce, potato starch, corn starch, tapioca starch, wheat starch, rice starch, pregelatinized starch, cross-linked Starches such as treated starch and wet heat-treated starch, gums such as xanthan gum, tamarind seed gum, locust bean gum, gellan gum, guar gum, egg yolk, phospholipase A treated egg yolk, whole egg, egg white, lecithin, glycerin fatty acid ester, polyglycerin fatty acid Examples include emulsifying materials such as esters, sucrose fatty acid esters, sorbitan fatty acid esters, octenyl succinylated starch, animal and plant extracts, various proteins, protein degradation products, spices such as coconut and pepper, fragrances, preservation and the like.

In addition, the method for producing the acidic liquid seasoning according to the present invention is produced in accordance with a conventional method except that zuzu vinegar obtained by fermentation with acetic acid is used as part or all of a sour material such as vinegar, and citrus oil is blended in a specific ratio Just do it.

Hereinafter, the acidic liquid seasoning of the present invention will be specifically described based on Examples, Comparative Examples, and Test Examples. The present invention is not limited to these.

[Example 1]
In accordance with the recipe shown in Table 1 below, first, the water phase raw material and the oil phase raw material were mixed uniformly. And after heating the water phase part at 80 ° C. for 5 minutes, 168 g is filled in a 250 mL capacity PET container, and further, 72 g of the mixed oil of soybean oil and lemon oil as the remaining oil phase part is laminated on the water phase part, Sealed to produce the acidic liquid seasoning of the present invention (acid-separated liquid seasoning). The obtained acidic liquid seasoning (acid-separated liquid seasoning) was subjected to sensory evaluation according to the following evaluation criteria after storage at a product temperature of 25 ° C. for 3 months, and the scent of yuzu was stable even after storage. In addition, the obtained acidic liquid seasoning (acid-separated liquid seasoning) was blended with 100 parts of yuzu vinegar (converted to 5% acetic acid) obtained by acetic acid fermentation with 1 part of citrus oil (lemon oil). .

[Evaluation criteria]
A: The scent of yuzu is maintained at almost the same level as immediately after manufacture. B: The scent of yuzu is slightly reduced but there is no problem. C: The scent of yuzu is reduced and the quality of the product is impaired. ing

[Table 1]

[Comparative Example 1]
Acid liquid seasoning (acid-separated liquid) according to Example 1 except that the yuzu vinegar (acetic acid degree 5%) was subjected to acetic acid fermentation and the blending amount of ethanol vinegar (acetic acid degree 5%) was changed to 26%. The seasoning was prepared and evaluated in the same manner as in Example 1. As a result, the scent of yuzu was deteriorated after storage.

[Comparative Example 2]
An acidic liquid seasoning (acid-separated liquid seasoning) was prepared according to Example 1 except that the yuzu vinegar (acetic acid degree 5%) obtained by acetic acid fermentation was replaced with yuzu juice. Evaluation was made in the same manner as in Example 1. As a result, the scent of Yuzu was deteriorated even after storage.

[Comparative Example 3]
Except that citrus oil (lemon oil) was removed and changed to soybean oil, an acidic liquid seasoning (acid-separated liquid seasoning) was prepared according to Example 1 and evaluated in the same manner as in Example 1. Was deteriorated even after storage.

[Test Example 1]
In order to confirm the effect of the mixing ratio of yuzu vinegar and citrus oil fermented on acetic acid on the present invention, the amount of the mixture was changed according to the formulation table of Table 2, and otherwise the acidic liquid seasoning according to Example 1 (Acid separation liquid seasoning) was prepared. In addition, the increase / decrease in the compounding quantity of the yuzu vinegar made by acetic acid fermentation was adjusted with ethanol vinegar, and the increase / decrease in the compounding quantity of citrus oil (lemon oil) was adjusted with soybean oil.

[Table 2]

As a result of Test Example 1, when 4 to 600 parts of yuzu vinegar (converted to 5% acetic acid) blended with 1 part of citrus oil was blended, the stability over time of the smell of yuzu was confirmed. When 20 to 280 parts were blended, higher effects were confirmed and preferred (Nos. 2 to 4). On the other hand, in the case of less than 4 parts or more than 600 parts, the scent of Yuzu decreased and the quality of the product was impaired (No. 1, 5).

[Example 2]
An acidic liquid seasoning (acid-separated liquid seasoning) was prepared according to Example 1 except that citrus oil (lemon oil) was replaced with citrus oil (Yuzu oil) and evaluated in the same manner as in Example 1. As a result, the scent of yuzu was more stable after storage than in Example 1, which was preferable.

[Example 3]
According to Example 2, except that yuzu vinegar (acetic acid degree 5%, lipid 0.3%) obtained by acetic acid fermentation was replaced with yuzu vinegar (acetic acid degree 5%, lipid 0.5%) obtained by acetic acid fermentation. As a result of preparing an acidic liquid seasoning (acid-separated liquid seasoning) and evaluating it in the same manner as in Example 1, the scent of yuzu became stable after storage. In addition, Example 2 was more preferable because it was more stable.

[Example 4]
According to the composition table of Table 3 below, first, the raw material of the aqueous phase part was uniformly mixed with a mixer, and then the mixed oil of soybean oil and yuzu oil was gradually added while stirring the aqueous phase part to produce a crude emulsion. . Next, the resulting crude emulsion is finished and emulsified with a colloid mill, and then filled with 300 mL of a 300 mL capacity transparent three-layer laminate flexible container and sealed to produce an acidic liquid seasoning (acidic oil-in-water emulsion seasoning). did. In addition, the obtained acidic liquid seasoning (acidic oil-in-water emulsified seasoning) contains 33 parts of yuzu vinegar (converted to 5% acetic acid) obtained by acetic acid fermentation with 1 part of citrus oil (yuzu oil). It was.

[Table 3]

The obtained acidic liquid seasoning (acidic oil-in-water emulsified seasoning) was evaluated in the same manner as in Example 1. As a result, the scent of yuzu was stable after storage, which was preferable.

Claims (2)

An acidic liquid seasoning comprising 4 to 600 parts of yuzu vinegar (converted to 5% acetic acid) converted to 1 part of citrus oil. The acidic liquid seasoning of Claim 1 which mix | blends 1-20% of yuzu vinegar (acetic acid degree 5% conversion) formed by acetic acid fermentation.