JP2017029142A - Liquid seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a liquid seasoning which is capable of suppressing lower-layer separation, precipitation and gelation that occur in a liquid seasoning containing sesame, has an excellent storage stability, and has a low viscosity to enable it to be easily poured out from a container.SOLUTION: A liquid seasoning comprising welan gum is prepared.SELECTED DRAWING: None

Description

  The present invention relates to a liquid seasoning containing sesame.

  Various seasonings such as dressings are on the market due to the recent trend of salad preference. Among them, emulsified liquid dressings have a variety of flavors, and sesame-containing seasonings containing sesame ingredients (pastes, etc.) are preferred for their unique flavors, which are typical liquid seasonings, Wide variety of uses are known, such as boiled vegetables, boiled meat, and fried seafood.

  However, these conventional liquid seasonings containing sesame have a problem in stability because they tend to cause separation of the liquid layer and precipitation of solids during storage. Moreover, the commercial value may be impaired remarkably, for example, the layer containing the sesame component gels and the sesame-containing seasoning becomes difficult to come out of the mouth of the container.

  A method using a thickening polysaccharide such as xanthan gum or cellulose (for example, see Patent Documents 1 to 3), an acid hydrolyzate of defatted egg yolk, or a decomposition product using acid decomposition and enzymatic decomposition in combination, Sesame-containing seasoning containing a specific egg white enzyme degradation product (Patent Document 4), a mixed liquid of whole sesame seeds and gums is ground into sesame paste, and then stirred with other ingredients A method for producing a sesame paste-containing seasoning characterized by mixing (Patent Document 5), a pectin having an esterification degree of 25% or less, a raw material containing an alkali metal salt and / or an alkaline earth metal salt, and a solid to be dispersed A solid dispersion seasoning liquid composition (Patent Document 6) characterized by containing sesame paste, a sesame-containing liquid seasoning containing a modified starch (Patent Document 7), and a sesame enzyme-treated product It contains any one of a characteristic seasoning composition (Patent Document 8), fermented cellulose, psyllium seed gum, native gellan gum, succinoglycan or xanthan gum having a pyruvic acid content of less than 2.5% as a stabilizer. Liquid seasonings (Patent Document 9) and the like have been proposed, but even if these methods are used, it has not been possible to completely prevent lower layer separation or gelation when stored for a long period of time. For example, if the amount of xanthan gum is small, the separation of the emulsified components cannot be suppressed and lower layer separation occurs, and when a relatively large amount of xanthan gum is blended, even if the lower layer separation is suppressed, the entire liquid seasoning There has been a problem that gelation has made it difficult to easily flow out of the mouth of the container. Furthermore, when a cellulose stabilizer is used in combination to suppress gelation due to xanthan gum, a large amount of cellulose stabilizer is required depending on the amount of xanthan gum and sesame components, and problems such as roughness and white turbidity derived from cellulose occur. It was. Therefore, there is a need for an emulsified liquid seasoning or a sesame-containing seasoning that has excellent storage stability and does not cause any lower layer separation, precipitation, or gelation even when stored for a long period of time, and that suppresses the effects of added polysaccharides. It was.

Japanese Patent Laid-Open No. 4-16161 JP-A-11-290036 JP 2004-159530 A JP 2008-154486 A JP 2007-28994 A JP 2007-6730 A JP 2003-250484 A JP 2003-306114 A JP 2012-235717 A

  The present invention was developed in view of such circumstances, and in particular, the present invention does not cause lower layer separation, precipitation, or gelation due to sesame, even when stored for a long period of time, has excellent storage stability, and has a low viscosity. It aims at providing the liquid seasoning which can be easily poured out from a container.

  The inventors of the present invention have made extensive studies in view of the above-mentioned problems of the prior art. As a result, welan was added to a liquid seasoning containing sesame and the viscosity was set to 100 to 2500 mPa · s. However, the inventors have found that a liquid seasoning excellent in storage stability that does not cause separation, precipitation, or gelation can be obtained, and the present invention has been completed.

  That is, the present invention relates to a liquid seasoning containing sesame and containing a stabilizer comprising welan gum or a combination of welan gum and polysaccharide as a stabilizer and a method for improving the storage stability of the seasoning.

  According to the present invention, even when stored for a long period of time, separation / precipitation, lower layer separation and gelation do not occur, and since it has a low viscosity, a liquid seasoning excellent in storage stability can be obtained which can be easily poured out from a container. . Furthermore, the liquid seasoning containing the sesame | sesame which suppressed the change (decrease) of the viscosity of a seasoning with time, and was excellent in the adhesiveness to a salad or ingredients.

  The present invention relates to a liquid seasoning containing sesame, which contains welan gum or a combination of welan gum and a polysaccharide as a stabilizer and has a viscosity in the range of 100 to 2500 mPa · s.

  Welan gum is mainly composed of a polysaccharide obtained from a culture solution of Sphingomonas sp. For convenience, it is possible to use commercially available products that are generally distributed, and specific examples include Bistop W of Saneigen FFI Co., Ltd.

The polysaccharide used by this invention is a polysaccharide used for foodstuff manufacture, and can specifically illustrate a cellulosic stabilizer and native type gellan gum.
The cellulose-based stabilizer includes those substantially consisting of a cellulose-based material alone or a cellulose composite composed of a cellulose-based material and a hydrophilic polymer. Cellulosic materials refer to plant-derived crystalline cellulose, microcrystalline cellulose, microfibrous cellulose, or microorganism-derived fermented cellulose.

  Further, the cellulose composite is a composite comprising the above-mentioned cellulose-based material and a hydrophilic polymer. For example, Japanese Patent Publication No. 40-12174, Japanese Patent Publication No. 57-14771, Japanese Patent Application Laid-Open No. 7-268129, Substances disclosed in JP-A-11-178517, JP-A-61-212295, JP-A-3-157402, JP-A-9-121787 and the like can be used.

  The aforementioned hydrophilic polymer means a polymer having a high affinity for water used in food. Specifically, for example, galactomannan, carboxymethylcellulose (CMC) and its salt, xanthan gum, tamarind seed gum, pectin, tragacanth gum, caraya gum, carrageenan, agar, alginic acid and its salt, gellan gum, curdlan, pullulan, psyllium seed Examples include gum, glucomannan, chitin, chitosan, dextrin, and starch. These may be used alone or in combination.

  The cellulose composite used by this invention can utilize what formed the composite body with the said cellulose raw material and hydrophilic polymer. These dry powders are commercially available, and include, for example, Theolas RC-N30 manufactured by Asahi Kasei Chemicals Corporation, Avicel BV-1518 manufactured by FMC, and Sun Artist PG manufactured by Saneigen FFI Co., Ltd.

  The native gellan gum used in the present invention is a fermented polysaccharide produced from corn syrup or the like by Pseudomonas elodea ATCC 31461 or a mutant strain thereof. Since native gellan gum has a natural origin, its structure can change slightly depending on the production microorganism used and the purification conditions. Accordingly, the native gellan gum used in the present invention is not uniquely limited based on a specific structural formula, and any native gellan gum may be used as long as it has the properties of native gellan gum produced by a microorganism (for example, ATCC 31461). Examples of commercially available products include Kelco Gel LT 100 manufactured by San-Ei Gen FFI Co., Ltd.

  The liquid seasoning containing sesame according to the present invention is an oil-in-water emulsified liquid dressing, a sauce-like food, and generally comprises oil, fat, egg yolk or whole egg, and a sour agent. It is obtained by appropriately blending food ingredients and food additives such as sesame ingredients, various seasonings, spices, starch, thickeners, coloring agents, and flavorings. A food emulsifier may be used instead of egg yolk or whole egg, or these may be used in combination.

  The sesame component of the present invention includes paste-like crushed sesame seeds such as white sesame, gold sesame, black sesame, and brown sesame (milled sesame), and roasted sesame ( For example, ground sesame crushed sesame). Or what mixed these suitably may be used. The compounding quantity of a sesame component can be used in the range of 0.1-30 mass parts with respect to the whole quantity of a seasoning, for example. If the amount is less than 0.1 parts by mass, the flavor unique to sesame is poor and the sesame-containing seasoning is unsatisfactory. If the amount exceeds 30 parts by mass, the viscosity of the liquid seasoning containing sesame increases, resulting in an emulsified liquid dressing-like appearance. It disappears and it becomes difficult to flow out of the mouth of the container. Preferably it is 5-20 mass parts.

  It is preferable to prepare the liquid seasoning containing the sesame so that the viscosity becomes 100 to 2500 mPa · s (viscosity measurement conditions: B-type rotational viscometer, 20 ° C., 60 rpm, rotor 2). When the viscosity of the liquid seasoning is 100 mPa · s or less, the sesame component is not sufficiently dispersed and cannot be maintained in a uniform state. Moreover, since the fluidity | liquidity of a liquid seasoning becomes high and does not fully get entangled with raw materials, such as vegetables, it will flow down and is not preferable. In addition, when the viscosity of the liquid seasoning is 2500 mPa · s or more, the viscosity becomes too high, and thus disadvantages such as a decrease in production efficiency and difficulty in flowing out of the container occur.

  In addition, stabilizers other than the polysaccharide according to the present invention can be added to such an extent that the effects of the present invention are not affected. For example, xanthan gum, guar gum, psyllium seed gum, tara gum, locust bean gum, carrageenan, pectin, pullulan, cassia gum, deacylated gellan gum, tamarind seed gum, gelatin, tragacanth gum, karaya gum, gum arabic, macrohomopsis gum, agar, alginic acids (Alginic acid, alginate), curdlan, gati gum, cellulose derivatives such as methylcellulose, carboxymethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, konjac flour, konjac glucomannan, water-soluble hemicellulose, soybean polysaccharide, processed / modified starch, unprocessed It is also possible to use one kind or two or more kinds selected from processed / unmodified starch (raw starch) and the like.

  In addition, as other ingredients to be blended in the liquid seasoning containing the sesame seeds of the present invention, commonly used ingredients such as fats and oils, seasonings (vinegar, soy sauce, salt, etc.), emulsifiers, sugars, high sweetness sweetness (Sucralose, thaumatin, acesulfame potassium, aspartame, stevia, etc.), fruit juice, acidulant, spice, chemical seasoning, and the like, flavors, coloring agents, preservatives, shelf life improvers, antioxidants, and the like.

  Furthermore, as oils and fats, vegetable oils and fats, fractionated oils and fats, hardened oils and fats, transesterified oils and fats, animal fats and oils, or the like can be used alone or in combination. Examples of vegetable oils include soybean oil, rapeseed oil, cottonseed oil, corn oil, rice oil, sunflower oil, olive oil, safflower oil, palm oil, palm kernel oil and coconut oil.

  Emulsifiers include glycerin fatty acid esters (distilled monoglycerides, reactive monoglycerides, di-triglycerides, organic acid monoglycerides, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, etc.), sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters , Yucca extract, saponin, stearoyl lactate (sodium or calcium), polysorbate and soybean lecithin, egg yolk lecithin, enzyme-treated lecithin and the like. It is also possible to use vitamins, calcium, iron, DHA nutrients and the like together.

  Furthermore, solids other than sesame may be dispersed. Solids to be dispersed include spices, herbs, pepper, garlic, dried konjac products, powdered tea such as matcha and green tea, fruit and radish such as apples, vegetable cuts such as ginger and onion, grated, puree, and pulp There is no particular limitation such as sao and cut jelly. One or more selected from these can be used.

  As a manufacturing method of the liquid seasoning containing the sesame of this invention, it can manufacture by a conventional method except using the polysaccharide concerning the said this invention. For example, welan gum or a combination of welan gum and polysaccharides and other powder materials are added to water and dissolved by stirring, then vinegar, seasoning, etc. are added, and after further stirring and mixing, a stirrer such as a homomixer is used. A method of mixing oils and fats with the above solution, emulsifying, degassing, and filling the container can be exemplified. Stirring can also be performed under reduced pressure. You may heat for the purpose of melt | dissolution and disinfection.

  In addition, the stabilizer which combined the welan gum or welan gum and polysaccharide used by this invention can be used, adjusting the addition amount suitably according to the kind of liquid seasoning containing sesame. Further, if necessary, combined use with other polysaccharides can be optionally performed as long as the effects of the present invention are not hindered.

  Hereinafter, the content of the present invention will be specifically described with reference to the following experimental examples and examples, but the present invention is not limited thereto. Unless otherwise stated, the unit is parts by mass, and those marked with an asterisk (*) are manufactured by San-Ei Gen FFI Co., Ltd., and those marked with an asterisk (*) are San-Eigen FFI shares. Indicates the registered trademark of the company.

Experimental Example 1 Sesame dripping (with crystalline cellulose)
Sesame seeds were prepared based on the following formulation. Table 1 shows the stabilizers used and the amounts added. Moreover, the test by the stabilizer single addition and crystal cellulose (abbreviated as MCC. Asahi Kasei Chemicals Corporation Theolas RC-N30) was conducted. The viscosity and lower gap of the obtained sesame seed are measured, and the results of the texture evaluation are also shown in Table 1.

<Prescription>
1 Fructose glucose liquid sugar 25.0
2 Usukuchi Soy Sauce 12.0
3 Kneaded sesame 10.0
4 Sesame Seeds 4.0
5 Salt 2.0
6 Brewed vinegar (acidity 10) 4.0
7 Enzymatic degradation lecithin 0.1
(Sakai Oil Company SLP White Reso)
8 Stabilizer See Table 1. Total amount of ion-exchanged water 100.0 parts

<Preparation method>
1) 7 and 8 were added to room temperature ion-exchanged water and dissolved by stirring at 6,000 rpm for 5 minutes with a homomixer.
2) 1-6 were added, and also it stirred for 5 minutes at 6,000 rpm.
3) Heated to 90 ° C. and filled in hot bottle into screw bottle container.

Viscosity measurement conditions: B-type rotational viscometer, 20 ° C., 60 rpm, rotor 2
-The lower gap measured the thickness of the layer produced at the bottom of the container after storage at 37 ° C for 7 weeks.

<Evaluation>
When xanthan gum was used alone as a stabilizer (Comparative Examples 1 and 2), gelation occurred.
When welan gum is used alone as a stabilizer, the addition of 0.05 part (Example 1) has a stabilizing effect of suppressing gelation of sesame-derived components, and the viscosity of a 3 mm gap is also moderate. It was something. When 0.1 part of welan gum was added (Comparative Example 3), gelation was complete.

  In the seasoning added with 0.1 part of xanthan gum, it was gelled when the amount of crystalline cellulose (MCC) used in combination was 0.3 part (Comparative Example 4). Further, in Comparative Example 5 in which the amount of MCC added was increased, gelation was suppressed, but the texture was derived from MCC, which was not preferable as a liquid seasoning. On the other hand, when welan gum and MCC were used in combination (Examples 2 and 3), a uniform seasoning without a gap was obtained, which was imparted with an appropriate viscosity without gelation.

  When welan gum was used alone, slight gaps (Example 1) and gelation (Comparative Example 3) occurred. However, when used in combination with MCC, even when the amount of welan gum was less than that of xanthan gum (Example 2), the stability was comparable to that of Comparative Example 5. In Example 3 to which the same amount of welan gum as xanthan gum was added, gelation did not occur and the same level of stability as in Comparative Example 5 was shown. However, in Comparative Example 5 in which xanthan gum was used, it felt slimy and had an unfavorable texture as a liquid seasoning.

Experimental Example 2 Sesame Sauce (Combined with Fermented Cellulose Complex)
A sesame seed using a fermented cellulose composite (Sun Artist * PG *) was prepared in the same procedure as in Experimental Example 1 instead of MCC used as a stabilizer used in combination in the formulation of Experimental Example 1. It shows in Table 2 about the addition amount of the used stabilizer (xanthan gum, welan gum), and the addition amount of the fermented cellulose composite used together. The viscosity and lower clearance of the sesame seeds obtained (the measurement method is the same as in Experimental Example 1) were measured and are also shown in Table 2.

<Evaluation>
The sesame sauce (comparative examples 6 and 7) using xanthan gum and the fermented cellulose composite has gelled, but the sesame seeds of Examples 4 and 5 using welan gum and the fermented cellulose composite are gels. The viscosity was not changed and a suitable viscosity was maintained, and no gap was generated.

Experimental Example 3 Sesame Soap (highly kneaded sesame soup)
Subsequently, sesame seeds with a high kneaded sesame content were prepared and their stability was evaluated. Sesame seeds were prepared in the same procedure as in Experimental Example 1, with the addition amount of kneaded sesame of Experimental Example 1 being doubled and the addition amount of ground sesame being 0 parts. Table 3 shows the measured amount of stabilizer (xanthan gum, welan gum) used, the amount of MCC used in combination, and the viscosity and lower gap of the sesame seeds obtained (the measurement method is the same as in Experimental Example 1). Shown in

<Evaluation>
In the sesame dripping (comparative examples 8 and 9) which used xanthan gum and MCC together, even when the content of kneaded sesame became high, it gelled. On the other hand, in the sesame sauce (Examples 6 and 7) using both welan gum and MCC, the viscosity of the kneaded sesame increased slightly, but a stable kneaded sesame that did not cause gelation or voids. A high content sesame seed was prepared.

Experiment 4 Sesame drool (only ground sesame)
According to the following formulation, sesame seeds using only ground sesame were prepared. Table 4 shows the types and amounts of added stabilizers. The state of the sesame seed sesame obtained (presence / absence of precipitation), presence / absence of gelled product, and texture were evaluated. The results are also shown in Table 4.

<Prescription>
1 ground sesame 15.0
2 Sugar 12.0
3 Light soy sauce 10.0
4 Brew vinegar (acidity 10) 7.0
5 Salt 2.0
6 Sodium glutamate 0.3
7 Seasoning (Sunlike * Bonito M *) 0.2
8 Sweetener (Sun Sweet * SA-8020 *) 0.02
9 Stabilizer See table below
Total amount of ion exchange water 100.0 parts

<Preparation method>
1) 9 was added to the exchanged water at 80 ° C. and dissolved by stirring for 10 minutes using a propeller stirrer.
2) Other raw materials 1 to 8 were added, and the mixture was further stirred for 5 minutes.
3) Heated to 90 ° C. and filled in a hot bottle into a screw bottle container.

Texture evaluation method ○: Preferable texture without worrying about stickiness or sliminess △: Feeling slightly sticky / slimy but acceptable as texture ×: Strong texture / sliminess, unfavorable texture

<Result>
As shown in Table 4, in Examples 8 to 11 to which welan gum was added, sesame seeds with good texture that did not cause flocculation or precipitation of sesame seeds and no gelled product could be obtained. The sesame seed (Example 11) using both welan gum and native gellan gum had good texture with no sesame flocculation, precipitation or gel. In Comparative Example 16 in which the amount of welan gum added was 0.02 parts, ground sesame sedimentation / floating was observed, indicating that the effect was insufficient. Further, in Comparative Example 17 in which the amount of welan gum added was 0.8 part, the viscosity was too high, so the fluidity was lost and the texture was poor.
In the sesame sauce (Comparative Examples 10 to 13) to which one of the xanthan gums was added, sesame sesame was floated and precipitated, and when the amount of xanthan gum added was increased in order to suppress it, the gelled product was formed and the texture was deteriorated. In addition, in the sesame soup using the native gellan gum (Comparative Examples 14 and 15), when the addition amount is small (Comparative Example 14 addition amount 0.05 parts), the ground sesame becomes unstable and the addition amount is increased (Comparison Example 15 An addition amount of 0.1 part) and a gelled product were formed.

Experimental Example 5 Sesame Sauce (Emulsified Liquid Seasoning)
Based on the following formulation, an emulsified liquid type sesame sauce was prepared. Table 5 shows the types and amounts of added stabilizers. The presence or absence of occurrence of the lower gap of the sesame seeds obtained (the lower gap was confirmed after storage at 37 ° C. for 1 week), the presence or absence of gelled product, and the texture were evaluated.

<Prescription>
1 Salad oil 30.0
2 Usukuchi Soy Sauce 12.0
3 Sugar 8.0
4 Brew vinegar (acidity 10) 5.0
5 Kneaded Sesame 5.0
6 Ground Sesame 3.0
7 Yolk 2.0
8 Salt 2.0
9 Seasoning (Sunlike * Shiitake M *) 0.5
10 Sodium glutamate 0.3
11 Stabilizer Refer to the table below. Total amount of ion-exchanged water 100.0 parts

<Preparation method>
1) 11 was added to the exchanged water at 80 ° C., and dissolved by stirring for 10 minutes using a propeller stirrer.
2) Various seasonings 2-10 other than the salad oil of 1 were added and further stirred for 5 minutes.
3) While adding 1 little by little, the mixture was stirred and emulsified with a homomixer at 8,000 rpm for 5 minutes.
4) Heated to 90 ° C. and hot-packed into a screw bottle container.

Texture evaluation method ○: Preferable texture without worrying about stickiness or sliminess △: Feeling slightly sticky / slimy but acceptable as texture ×: Strong texture / sliminess, unfavorable texture

<Result>
In Examples 12 to 14 in which welan gum was added, a gelled product was not produced in Example 12 although a gap of 3 mm was produced, and in Example 13, an emulsified sesame seed having a good texture was obtained. Also in Example 14 used in combination with microcrystalline cellulose, stable sesame dripping was obtained.
On the other hand, in the sesame seeds to which native type gellan gum was added alone, the lower gap was 10 mm in Comparative Example 18 with an addition amount of 0.03 part, and gelation and texture were observed in Comparative Example 19 with an addition amount of 0.08 part. It was getting worse.

Experimental Example 6 Sesame Sauce (Verification when the amount of MCC added is changed)
Based on the following formulation, sesame seeds were prepared with varying amounts of MCC added in combination with welan gum. Tables 6 to 7 show the types and amounts of added stabilizers. The viscosity and lower gap of the obtained sesame seed were measured by the same method as in Example 1. The results are shown in Tables 6-7.

<Preparation method>
1) 1 to 6 in the formulation were previously mixed with stirring.
2) 7 and 8-10 were put into water, and it stirred at 6,000 rpm for 5 minutes with the homomixer.
3) The seasoning liquid prepared in 1) was added to 2) and further stirred for 5 minutes.
4) The liquid of 3) was heated to 90 ° C., and the hot pack was filled into the container at the reached temperature.

<Result>
In Comparative Examples 20 to 23, in which microcrystalline cellulose is used in combination with 0.1 part of xanthan gum, gelation is generated even if the amount of microcrystalline cellulose used in combination is increased to 0.5 part, and measurement of the lower gap is impossible. Met. Further, in Comparative Example 23 in which the addition amount of microcrystalline cellulose was 1.0 part, gelation did not occur and an appropriate viscosity was imparted, but the slime peculiar to xanthan gum was felt, and the powderyness derived from microcrystalline cellulose It was a texture that feels good.
On the other hand, in Examples 15 to 22 in which microcrystalline cellulose is used in combination with welan gum, if 0.1 part of welan gum is added, gelation can be suppressed even when the amount of microcrystalline cellulose is 0.2 part (Example 15). In addition, it has been found that the separation of sesame seeds does not occur and stability can be imparted. Moreover, even if the amount of welan gum added was increased to 0.15 part, stable sesame dripping could be obtained. The sesame seeds of any of these examples had a good mouthfeel without feeling slimy, and did not feel as powdery as in Comparative Example 23.

Claims (6)

A liquid seasoning containing sesame, characterized in that it contains welan gum and has a viscosity in the range of 100 to 2500 mPa · s. The liquid seasoning according to claim 1, which contains at least one selected from the group consisting of crystalline cellulose, microcrystalline cellulose, fermented cellulose complex and native gellan gum in addition to welan gum. A method for producing a liquid seasoning containing sesame, characterized in that it contains welan gum and is adjusted to have a viscosity of 100 to 2500 mPa · s. The method for producing a liquid seasoning according to claim 3, wherein one or more selected from the group consisting of crystalline cellulose, microcrystalline cellulose, fermented cellulose complex, and native gellan gum is added in addition to welan gum. A method for stabilizing a liquid seasoning containing sesame, characterized by containing welan gum and adjusting the viscosity to be 100 to 2500 mPa · s. 6. The method for stabilizing a liquid seasoning according to claim 5, wherein one or more selected from the group consisting of crystalline cellulose, microcrystalline cellulose, fermented cellulose complex and native gellan gum is added in addition to welan gum.