JP2015130821A - Liquid seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a liquid seasoning which is easy to use and imparts a mellow flavor (aroma) and a simmered taste derived from balsamic vinegar to any of heated foods and unheated foods (including cooked foods).SOLUTION: The liquid seasoning includes balsamic vinegar and soy sauce, with a balsamic vinegar content of 5 to 40 mass% relative to the total of the liquid seasoning. The liquid seasoning may further include another vinegar, a fruit juice, a thickener, and the like.

Description

  The present invention relates to a liquid seasoning containing balsamic vinegar and soy sauce.

Along with the diversification of lifestyles, dishes related to “food”, seasonings used for cooking, and methods for using seasonings have also changed. Most of the ingredients of cooking are due to ingredients and seasonings, and for such dishes, not only the taste of the dishes reflecting the seasonings but also the olfaction or appearance is often emphasized.
In recent years, liquid balsamic vinegar (vinegar), which has an elegant fragrance, soft acidity, richness, and unique mellow sweetness, has been in the limelight and is expensive. For example, it is shown in the following patent document Thus, it came to be used as a raw material of the seasoning used when cooking ingredients, such as meat, seafood, and vegetables.

Patent Document 1 discloses fondeau and fondeau-containing sauces containing balsamic vinegar, and describes that excellent storability can be obtained without impairing the taste and richness of fondeau.
Patent Document 2 discloses a balsamic vinegar-like seasoning containing grapefruit-derived raw materials, sugars, edible organic acids, and 3-hydroxy-4,5-dimethyl-2 (5H) -furanone, and has an acetic acid odor. It is described that the acidity is suppressed by being reduced, and a mild acidity, moderate sweetness, and a rich fragrance can be obtained.
Patent Document 3 discloses a food source containing Modena balsamic vinegar.
In the case of using a seasoning containing balsamic vinegar, it is generally used in a heated state in order to enhance a rich feeling in addition to a rich flavor.

  As mentioned above, seasonings containing balsamic vinegar are becoming popular, but in the case of obtaining a heated dish, it may cause burns to cooking utensils, etc. The flavor of may be spoiled. From this, it is also known that the seasoning containing balsamic vinegar is a seasoning that requires careful cooking. In addition to the above-mentioned good flavor, balsamic vinegar also has a peculiar habit, and when cooking with heating, the habit may be strengthened and the habit may become strong, and this habit is emphasized. It is said that it is difficult to cook to the extent that it is not done.

JP-A-3-65162 JP 2001-61439 A JP 2002-218939 A

  INDUSTRIAL APPLICABILITY The present invention is easy to use as a seasoning and gives a rich flavor (flavor) derived from balsamic vinegar and a feeling of simmering to any heated and non-heated ingredients (including cooked foods) The purpose is to provide a liquid seasoning.

The present invention is shown below.
1. A liquid seasoning containing balsamic vinegar and soy sauce, wherein the content of the balsamic vinegar is 5 to 40% by mass with respect to the whole liquid seasoning.
2. 2. The liquid seasoning according to 1 above, wherein the content of the soy sauce is 0.5 to 4.0 parts by mass with respect to 1 part by mass of balsamic vinegar.
3. 3. The liquid seasoning according to 1 or 2 above, wherein the pH is 3.1 to 4.1.
4). Furthermore, the liquid seasoning as described in any one of said 1 thru | or 3 containing at least 1 type chosen from vinegar (except the said balsamic vinegar), fruit juice, and a thickener.
5. 5. The liquid seasoning according to 4, wherein the thickener is at least one selected from xanthan gum, tamarind gum, gum arabic, locust bean gum and carrageenan.
6. Liquid seasoning as described in any one of said 1 thru | or 5 whose viscosity in 20 degreeC is 100-2,000 cps.
7). The liquid seasoning according to any one of 1 to 6 above, which is used for sauteing foodstuffs.

Hereinafter, terms used in this specification will be described.
(1) Balsamic vinegar Generally, balsamic vinegar is a vinegar produced in a traditional manufacturing method using grapes in the Modena region of Emilia Romagna in northern Italy. It is a vinegar strictly defined by "Di Modena" and the law. However, the balsamic vinegar in the present invention may be the same as the following authentic balsamic vinegar in terms of its components, properties, state, and the like. Therefore, even if the vinegar is produced in a country other than Italy, if the properties are substantially the same as the authentic balsamic vinegar, it is regarded as balsamic vinegar, and such vinegar is also included in the scope of the present invention.
Genuine balsamic vinegar is produced by a specific method and contains wine vinegar aged at least 10 years in the concentrated grape juice at a predetermined ratio, thereby promoting alcohol fermentation and acetic acid fermentation of the concentrated grape juice. It is a dark brown liquid that is aged using barrels made of wood such as cocoons, chestnuts, mulberry, and mice, and has a unique flavor and aroma. The balsamic vinegar distributed in the market generally has an acetic acid content of 6% by mass or more, an alcohol content of 1.5% by mass or less, and a sugar content of 30 g / L or more.
(2) Acidity Acidity of balsamic vinegar and the like is obtained by the following method, and the unit is “%”.
A 2 mL sample is measured in a beaker, and water is added thereto to form a 10 mL solution. A solution obtained by adding a phenolphthalein indicator to the 10 mL solution is used as a sample solution for acidity measurement. Next, the acidity measurement sample solution is neutralized and titrated with a 0.1N aqueous sodium hydroxide solution. Specifically, a burette into which a 0.1N sodium hydroxide aqueous solution is poured is set above a beaker containing a sample solution for acidity measurement. Next, an aqueous sodium hydroxide solution is dropped from the burette toward the acidity measurement sample solution until the acidity measurement sample solution reaches the neutralization point. The neutralization point can be confirmed by the color of the phenolphthalein indicator. Thus, the volume of the 0.1N sodium hydroxide aqueous solution consumed until reaching the neutralization point is measured. And this volume is set to V (mL), the factor of 0.1N sodium hydroxide aqueous solution is set to F, and acidity is calculated using following formula (1).
Acidity = V × F × 0.3 (1)
(3) Viscosity The viscosity of the seasoning or the raw material is measured using a B-type viscometer under the conditions of a temperature of 20 ° C. and a rotation speed of 30 rpm, and the unit is “cps”.
(4) pH
It was measured at a temperature of 20 ° C. using a commercially available measuring instrument.
(5) Boiled feeling Good sweetness, richness and thickness produced when only balsamic vinegar is heated. In the present invention, the liquid seasoning may be in either a heated state or an unheated state. When the above-mentioned effect is observed in the obtained dish, it is assumed that “there is a boiled feeling”.
When balsamic vinegar is heated and boiled, a unique sweetness, richness and flavor are imparted, a sharp acidity is improved, and a viscosity and a rich feeling are imparted. On the other hand, by this heating, the peculiar characteristic of balsamic vinegar is not relaxed but rather tends to be amplified. It is difficult for general consumers (cookers) to give a preferable simmering feeling so that this habit is not emphasized, because cooking skills are required.

The liquid seasoning of the present invention is easy to use as a seasoning and has a mellow flavor (flavor) derived from balsamic vinegar and boiled for both heated and non-heated ingredients (including cooked foods) Give a feeling and. The liquid seasoning of the present invention is suitable for cooking ingredients regardless of the temperature as long as the content is 5 to 40% by mass, and the liquid seasoning is heated according to the type or state of the ingredients. A cooking method in which the ingredients are sprinkled (sprayed) on the ingredients in a state or non-heated condition (including once heated and then cooled), then mixed so as to come into contact with the whole ingredients, cooking in which the ingredients are sauteed It can be widely applied to laws and the like. In particular, in the case of cooked foods, in the past, both ingredients and seasonings were cooked in a heated state to give a boiled feeling, but the liquid seasonings of the present invention containing balsamic vinegar and soy sauce Even if it is used in a non-heated state (including once heated and then cooled), a rich boiled feeling can be imparted.
Also, conventionally, when using a conventional balsamic vinegar-containing seasoning that does not contain soy sauce, cooked dishes may cause burns to cooking utensils, etc., and the dish may become burnt and impair the flavor of balsamic vinegar. However, when the liquid seasoning of the present invention is used, such a problem can be suppressed.
When the pH of the liquid seasoning is in the range of 3.1 to 4.1, a dish having a good flavor to which a moderate acidity is imparted can be obtained.
When the liquid seasoning of the present invention contains a thickener, for example, the amount of liquid seasoning used can be easily adjusted during cooking. In addition, when the viscosity of the liquid seasoning is in a specific range, particularly 100 to 2,000 cps, sufficient contact time with the food during use is ensured, and good entanglement between the liquid seasoning and the food In addition to being able to season the food ingredients reliably, the cooking utensils and the like are burnt during cooking, and the cooking becomes burnt and the problem of impairing the flavor of balsamic vinegar is suppressed.

  The liquid seasoning of this invention is a composition which contains a balsamic vinegar and soy sauce as mentioned above, and the content rate of a balsamic vinegar exists in a specific range. Since both balsamic vinegar and soy sauce usually contain water in addition to the pure content, the liquid seasoning of the present invention contains water. And the liquid seasoning of this invention may contain another component (after-mentioned) further.

Balsamic vinegar usually has an acidity of 5 to 15% and a pH of 2.0 to 3.5.
The content of the balsamic vinegar contained in the liquid seasoning of the present invention is preferable for the whole liquid seasoning because a dish having a rich flavor (flavor) derived from both balsamic vinegar and soy sauce is obtained. Is 5 to 40% by mass, more preferably 10 to 35% by mass, and particularly preferably 10 to 30% by mass.

Soy sauce is not particularly limited as long as it is provided for food, for example, soy sauce made from soybeans, wheat or rice, soy sauce derived from other plant materials, soy sauce derived from seafood (fish sauce), or In addition, soy sauce derived from chicken and meat such as chicken sauce can be used. In the present invention, a soy sauce derived from a plant raw material made from soybean, wheat or rice is preferred. And as a kind of soy sauce, brewed soy sauce prepared by fermentation, such as dark soy sauce, light soy sauce, thin soy sauce, tamari soy sauce, re-prepared soy sauce, white soy sauce, fresh soy sauce; protein using acid, alkali or enzyme etc. The chemical soy sauce etc. which hydrolyzed this and produced | generated the amino acid are mentioned.
In addition, soy sauce is also an acidic liquid having a pH of 4.0 to 5.0.

  The content of soy sauce is preferably 0.5 to 4 when the amount of balsamic vinegar is 1 part by mass because a dish having a rich flavor (flavor) derived from both balsamic vinegar and soy sauce is obtained. 0.0 part by mass, more preferably 1.0 to 3.5 parts by mass. When there is too much content of soy sauce, the flavor of soy sauce will become strong too much and the flavor of balsamic vinegar may not be obtained enough.

Examples of other components include vinegar excluding the above balsamic vinegar, fruit juice, salt, saccharide (oligosaccharide or oligosaccharide), umami seasoning, spice, thickener, antioxidant, preservative, and extracts.
As edible vinegar, either brewed vinegar or synthetic vinegar may be used, or both may be used in combination. Examples of the brewed vinegar include grain vinegars such as rice vinegar, rice black vinegar and barley black vinegar; and fruit vinegars such as apple vinegar and grape vinegar, preferably rice vinegar, rice black vinegar and apple vinegar. In addition, the content in the case of containing vinegar (acidity 15% conversion) is preferably 0.1 to 1.4 parts by mass when the amount of balsamic vinegar (acidity 6.1% conversion) is 1 part by mass. More preferably, it is 0.2-0.6 mass part. When there is too much content of vinegar, acidity will become strong too much and the flavor of balsamic vinegar may not be obtained enough.
As juice, fruit juice derived from mandarin orange, apple, peach, grape, strawberry, pear, banana, melon, kiwi, lemon, pineapple, grapefruit, cassis, acerola, blueberry, apricot, guava, plum, mango, papaya, lychee, etc. Is mentioned. Of these, grape juice is preferred. In addition, when it contains fruit juice, the content when it is set as a 5-fold concentrate is preferably 0.1 to 0.5 parts by mass, more preferably 0.1 parts by mass when the amount of balsamic vinegar is 1 part by mass. 15 to 0.3 parts by mass. When there is too much content of fruit juice, the sweetness of fruit juice will become too strong and the flavor of balsamic vinegar may not be obtained enough.
By using vinegar or fruit juice, not only can the flavor derived from these be imparted, but the flavor unique to balsamic vinegar can be maintained or enhanced, and the pH of the liquid seasoning can also be adjusted. And using together vinegar and fruit juice can aim at the improvement of the further flavor, and is a preferable aspect.

Examples of the saccharide include maple syrup, honey, brown sugar, granulated sugar, sugar, caramel, fructose, isomerized sugar (fructose glucose liquid sugar), starch syrup, maltose, maltotriose, trehalose, maltose and the like.
Examples of umami seasonings include amino acid-based umami seasonings such as sodium glutamate, sodium aspartate, and glycine; nucleic acid-based umami seasonings such as sodium inosinate and sodium guanylate; organic acid salts such as sodium succinate and sodium citrate Is mentioned.
Spices include mustard, wasabi, ginger, thyme, basil, anise seed, clove, fennel, cinnamon, pepper, turmeric, paprika, fenugreek seed, nutmeg, star anise, oregano, laurel, marjoram, rosemary, peppermint, tarragon And dill seed.

The thickener is not particularly limited as long as it does not impair the flavor of the liquid seasoning. Pectin, guar gum, locust bean gum, gum arabic, gati gum, xanthan gum, tamarind gum, carrageenan, propylene glycol, sodium carboxymethylcellulose (CMC) ), Starch and the like. Of these, xanthan gum, tamarind gum, gum arabic, locust bean gum and carrageenan are preferred. Xanthan gum, guar gum, and tamarind gum are preferable because the boiled feeling when heating only balsamic vinegar is equivalent.
When the liquid seasoning of this invention contains a thickener, it can be set as the preferable viscosity mentioned later. And when using a liquid seasoning containing a thickener and having a preferred viscosity, it is easy to set the desired amount of use when cooking ingredients, and cooking with a rich flavor (flavor) is efficient. Can get well.

The liquid seasoning of the present invention is acidic because it contains balsamic vinegar and soy sauce, but since the rich flavor (flavor) derived from both is sufficiently obtained, its pH is preferably 4.1. Hereinafter, it is more preferably 3.1 to 4.1, still more preferably 3.2 to 4.0, and particularly preferably 3.4 to 3.8. In addition, when pH is too high, flavor may become too heavy and a refreshing feeling may be impaired. On the other hand, if the pH is too low, the sourness becomes too sharp and the taste may be lost.
In addition, the viscosity of the liquid seasoning of the present invention is preferably 100 to 2,000 cps, more preferably 300 to 1,800 cps, and particularly preferably 400 to 1, because it can improve the handleability and the boiled feeling. 500 cps.

  The liquid seasoning of the present invention is balsamic vinegar, soy sauce, and other components or water used as necessary so that the content of balsamic vinegar is 5 to 40% by mass with respect to the whole liquid seasoning. Can be obtained by a manufacturing method including a step (mixing step) of mixing while heating as necessary. The mixing of the raw material components may be conventionally performed by a known stirring method, but the preferable stirring temperature in the mixing step is 10 ° C. to 40 ° C. In order to suppress deterioration when mixing while heating. In addition, the upper limit of the heating temperature is preferably 50 ° C. In the mixing step, the raw material components can be mixed all at once or divided.

Food materials suitable for the liquid seasoning of the present invention include, for example, seafood, meat, vegetables, mushrooms, cereals or processed foods thereof (sausage, tofu etc.), dairy products (ice cream etc.) and the like.
The usage method of the liquid seasoning of this invention is not specifically limited. Conventionally, a seasoning containing balsamic vinegar is generally used in a heated state regardless of whether the food is in a heated state or an unheated state. However, the liquid seasoning of the present invention is heated. A dish having a mellow flavor (flavor) derived from balsamic vinegar can be reliably obtained in any state and non-heated state (including those heated once and then cooled). .
When used in an unheated state, it can be preferably cooked for salads, ice creams, cooked seafood or meat.
Moreover, when using it in a heating state, it is suitable for sauteed dishes. Here, the “sautéed dish” refers to a dish that is fried using a frying pan or the like while entwining ingredients such as seafood, meat (pork, beef, chicken, etc.), vegetables, mushrooms, and the liquid seasoning. In these cases, the preferable usage-amount of the liquid seasoning of this invention is about 5-100 mass parts with respect to 100 mass parts of foodstuffs.

Hereinafter, the present invention will be described more specifically with reference to examples.
1. Raw materials The following raw materials were used.
(1) Balsamic vinegar A commercially available product having an acidity of 6.1%, a pH (20 ° C.) of 3.0, and a solid content concentration (BX) of 19.2%, which can be used as vinegar, was used.
(2) Soy Sauce This brewed soy sauce (dark soy sauce) having a pH (20 ° C.) of 4.7 and a solid content concentration (BX) of 38.3% was used.
(3) Vinegar brewed vinegar having an acidity of 15.1%, a pH (20 ° C.) of 2.2, and a solid content concentration (BX) of 7.8% was used.
(4) Fruit juice A five-fold concentrated fruit juice having a pH (20 ° C.) of 3.1 and a solid content concentration (BX) of 55.4% was used.
(5) Thickener Xanthan gum was used.
(6) Salt (7) Sugar (8) Umami seasoning Sodium glutamate was used.
(9) Water Distilled water was used.

2. Production and Evaluation of Liquid Seasoning Examples 1-5 and Comparative Examples 1-2
Based on the prescription shown in Tables 1 and 2, each raw material was sufficiently mixed at 20 ° C. so that water was added to make a total of 100 parts by mass to obtain a liquid seasoning. In addition, about salt, the appropriate quantity was used so that the salt concentration with respect to the whole liquid seasoning may enter into the range of 3.0-4.0 mass%.
Example 1 is an example of a seasoning mainly composed of balsamic vinegar and soy sauce. Examples 2 to 5 are examples of seasonings mainly composed of balsamic vinegar, soy sauce, and edible vinegar (brewed vinegar). Moreover, a comparative example is an example of the seasoning which does not contain soy sauce and is mainly balsamic vinegar. In comparative example 1, according to the above, what was obtained by mixing each raw material was used as it was, and comparative example 2 Then, what was obtained by using the same seasoning as the comparative example 1 for the method mentioned later, ie, the method of cooling after heating, was used.
After manufacturing the liquid seasoning, as shown below, the cooking method to sprinkle with the unheated raw vegetables and the saute of meat and mushrooms are performed separately to evaluate the liquid seasoning, and the result is These are also shown in Tables 1 and 2. In addition, in the comprehensive judgment regarding each evaluation, the average value by five trained sensory evaluators was used.
The criteria for each evaluation item are as follows.
4: very favorable 3: preferred 2: somewhat preferred 1: not preferred

(1) Evaluation as a salad sauce 50g of raw vegetables including arugula, mizuna, red, masudad, and spinach were seasoned with 10g of seasoning and mixed appropriately. At this time, the feeling of simmering and the taste of the flavor were evaluated and subjected to comprehensive judgment. In addition, as described above, as to the boiled feeling, as described above, it is evaluated whether or not good sweetness, richness and thickness obtained when only balsamic vinegar is heated. The habit was not conspicuous, and the original flavor of raw vegetables and the balance of the preferred aroma of balsamic vinegar were evaluated.
(2) Evaluation with saute After cutting 300g of chicken thigh into bite-sized pieces and dividing 100g of maitake into easy-to-eat sizes, they were heated in a frying pan with 1 tablespoon of salad oil, and the chicken thighs were first baked. After confirming that the fire had passed sufficiently, we added maitake and fried both. Then, after confirming that the maitake was soft, 125 g of seasoning was added and fried so that the ingredients and seasonings entangled to obtain a sauteed dish. The time from the addition of the liquid seasoning to the completion of cooking was about 1 to 2 minutes and could be easily entangled with the whole. This dish was tasted, evaluated for boiled feeling, presence of unpleasant burnt smell, and taste preference, and subjected to comprehensive judgment. In addition, as described above, as to the boiled feeling, as described above, it is evaluated whether or not good sweetness, richness and thickness obtained by heating only balsamic vinegar are given. The peculiar flavor (flavor) derived from balsamic vinegar was evaluated.

In addition, the seasoning used in the comparative example 2 was obtained by the following method.
(A) Apply olive oil thinly on the inside of the pan.
(I) Put the seasoning in the pan.
(U) Heat over low heat and boil until the total amount is 1/3 or less. At this time, keep the whole mixed with a wooden spatula so that it does not burn and let it cool.

  As is apparent from Tables 1 and 2, according to Examples 1 to 5, there is no burning odor and a mellow flavor derived from balsamic vinegar (both heated and non-heated ingredients or dishes) Flavor) and boiled feeling. A comparative example is an example which does not contain soy sauce, and could not fully obtain these effects.

  The liquid seasoning of the present invention is suitable for foods such as seafood, meat, vegetables, mushrooms, grains, processed foods (sausage, tofu, etc.), dairy products (ice cream, etc.), and the like. The liquid seasoning of the present invention can surely obtain a dish having a rich flavor (flavor) derived from balsamic vinegar, whether it is in a heated state or an unheated state.

Claims (7)

  A liquid seasoning containing balsamic vinegar and soy sauce, wherein the content of the balsamic vinegar is 5 to 40% by mass with respect to the whole liquid seasoning.   The liquid seasoning according to claim 1, wherein the content of the soy sauce is 0.5 to 4.0 parts by mass with respect to 1 part by mass of balsamic vinegar.   The liquid seasoning according to claim 1 or 2, wherein the pH is 3.1 to 4.1.   Furthermore, the liquid seasoning as described in any one of Claims 1 thru | or 3 containing at least 1 type chosen from vinegar (except the said balsamic vinegar), fruit juice, and a thickener.   The liquid seasoning according to claim 4, wherein the thickening agent is at least one selected from xanthan gum, tamarind gum, gum arabic, locust bean gum and carrageenan.   The liquid seasoning according to any one of claims 1 to 5, which has a viscosity at 20 ° C of 100 to 2,000 cps.   The liquid seasoning as described in any one of Claims 1 thru | or 6 used for the saute of a foodstuff.