JP2017216943A - Indigestible dextrin-containing liquid seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide indigestible dextrin-containing liquid seasoning of which browning is inhibited.SOLUTION: There is provided a liquid seasoning containing indigestible dextrin of 20 mass% to 60 mass%, having pH of 4 or less and protein content of 0.01 mass% to 1 mass% and containing vitamin C of which 90 mass% or more is derived from fruit juice. The fruit juice is derived from acerola and/or citrus and contains vitamin C of 10 mg or more per 100 g of the fruit juice. There is provided a liquid seasoning containing fruit juice containing vitamin C of 0.05 pts.mass to 10 pts.mass relatively to 10 pts.mass of the indigestible dextrin.SELECTED DRAWING: None

Description

  The present invention relates to an indigestible dextrin-containing liquid seasoning containing brown juice and prevented from browning.

  A seasoning generally contains various components at a high concentration for the purpose of seasoning food. Condiments other than those that are used up once may be stored for a long time before they are used up at home. In such a case, a change in color tone or browning may occur due to the interaction between high-concentration components in the seasoning.

  In order to suppress the browning of seasonings so far, it has been proposed to remove components that cause browning with activated carbon (Patent Document 1), or to blend components that prevent browning (Patent Document 2). ing. However, in either case, there is a problem that a large-scale facility is required or the effect is insufficient.

JP2014-076067 JP 08-000218

  In recent years, the need for foods containing food components having physiological functions has increased due to an increase in health consciousness. Indigestible dextrins are known to have various physiological functions such as intestinal regulation and postprandial blood glucose elevation-inhibiting effects, and their use in various foods including beverages is being studied. The inventors of the present invention have found that the problem of browning of the seasoning increases while studying the high content of indigestible dextrin in the seasoning.

  An object of the present invention is to provide a new liquid seasoning containing indigestible dextrin that can prevent browning in a seasoning containing high indigestible dextrin by a simple method.

  The inventors of the present invention have intensively studied to achieve the above object. As a result, in a high-concentration indigestible dextrin-containing liquid seasoning, by containing vitamin C derived from fruit juice and making the pH and protein content within specific ranges, the indigestibility is unexpectedly prevented from browning. It has been found that a dextrin-containing liquid seasoning can be obtained, and the present invention has been completed.

That is, the present invention
(1) 20 to 60% by mass of indigestible dextrin, pH 4 or less, protein content of 0.01 to 1% by mass, vitamin C is contained, 90% of the vitamin C Liquid seasoning, wherein at least mass% is derived from fruit juice,
(2) In the liquid seasoning according to (1), the fruit juice is a fruit seasoning containing 10 mg or more of vitamin C per 100 g of fruit juice,
(3) The liquid seasoning according to (1) or (2), wherein the fruit juice is an acerola and / or citrus juice,
(4) In the liquid seasoning according to any one of (1) to (3),
A liquid seasoning containing 0.05 to 10 parts by weight of fruit juice containing vitamin C with respect to 10 parts by weight of indigestible dextrin,
It is.

  According to the present invention, an indigestible dextrin-containing liquid seasoning that is prevented from browning can be provided. Therefore, further demand expansion of the liquid seasoning containing indigestible dextrin can be expected.

  Hereinafter, the present invention will be described in detail. In the present invention, unless otherwise specified, “%” means “% by mass” and “part” means “part by mass”.

<Features of the present invention>
The liquid seasoning containing indigestible dextrin of the present invention has a specific pH and protein content, and by containing vitamin C derived from fruit juice, browning is prevented despite high content of indigestible dextrin, It is characterized by being able to provide a seasoning imparted with a physiological function of indigestible dextrin.

<Liquid seasoning>
The seasoning of the present invention is a liquid seasoning. The liquid seasoning may be any as long as it can dissolve the indigestible dextrin, and includes a sol-like seasoning. Specifically, salad dressing etc. are mentioned.

<Indigestible dextrin>
The liquid seasoning of the present invention contains an indigestible dextrin. Indigestible dextrin is a water-soluble dietary fiber prepared by cultivating starch made from corn, potato, etc., then hydrolyzing it with a starch-digesting enzyme such as amylase, and taking out the indigestible components therein. I mean. In the present invention, the reduced product produced by hydrogenation is also included in the indigestible dextrin. In the present invention, the indigestible dextrin may be any commercially available one, and examples thereof include “Fibersol 2 (registered trademark)” manufactured by Matsutani Chemical Industry Co., Ltd.

<Amount of indigestible dextrin>
The blending amount of the indigestible dextrin of the liquid seasoning of the present invention is determined in consideration of the amount capable of exerting physiological functions such as intestinal regulation action, postprandial blood glucose rise inhibitory action, serum cholesterol lowering action, neutral fat rise inhibitory action, etc. In order to be able to satisfy the daily intake that can exhibit the effect of physiological function in several tens of grams, which is the single use amount of the seasoning, the indigestible dextrin of the liquid seasoning of the present invention The content is as high as 20% or more and 60% or less. Moreover, since it is easy to produce the subject of browning because content of indigestible dextrin exists in the said range, it is easy to show the effect of this invention.

<Vitamin C>
In the present invention, vitamin C refers to ascorbic acid. The liquid seasoning of this invention contains vitamin C, The browning of a seasoning can be suppressed because 90% or more of the containing vitamin C is vitamin C derived from fruit juice. When the vitamin C derived from fruit juice is less than 90% by adding synthetic vitamin C, the specific mechanism is unknown, but conversely, browning is likely to occur during storage of seasonings. . Vitamin C can be measured by a conventional method, but can be measured by, for example, high performance liquid chromatography.

<Fruit juice containing 10 mg or more of vitamin C per 100 g>
The fruit juice derived from vitamin C contained in the liquid seasoning of the present invention can be a fruit juice containing 10 mg or more of vitamin C per 100 g. By being such a fruit juice, it is easy to show the browning suppression effect of a seasoning. Specific examples include acerola, lemon, orange, lime, key lime, eggplant, vinegar, grapefruit, kiwifruit, and strawberry. On the contrary, apple fruit juice is mentioned as fruit juice which does not contain 10 mg or more of vitamin C per 100 g.

<Acerola and / or citrus juice>
The liquid seasoning of the present invention can contain fruit juice, which can be acerola and / or citrus juice. By containing acerola and / or citrus juice, it becomes easy to prevent browning that occurs when the content of indigestible dextrin is high. You may use the juice extracted from acerola and / or citrus, and the concentrate of these juices. Although the kind of citrus is not specifically limited, For example, fruit juices, such as lemon, orange, lime, key lime, coconut, vinegar, and grapefruit, can be used. It is good to use lemon juice in the point which is easy to show the effect of browning suppression.

<Content of fruit juice with respect to indigestible dextrin>
The content of fruit juice of the liquid seasoning of the present invention can be 0.05 parts or more and 10 parts or less of fruit juice containing vitamin C with respect to 10 parts of indigestible dextrin. By setting the content ratio of fruit juice and indigestible dextrin within the above range, browning of the seasoning can be suppressed. The amount of fruit juice with respect to 10 parts of indigestible dextrin can further be 0.1 parts or more and 1 part or more, and an upper limit value of 8 parts or less and 5 parts or less. In the case of concentrated fruit juice, the amount obtained by reconcentrating the concentration is calculated as the content of fruit juice.

<Protein content>
The liquid seasoning of the present invention has a protein content of 0.01% to 1%. When the protein content is less than the above range, it is difficult to maintain the flavor as a seasoning. On the other hand, when the protein content is more than the above range, it is difficult to achieve the effect of preventing browning. Furthermore, the lower limit value can be 0.05% or more, and the upper limit value can be 0.8% or less and 0.5% or less. The protein content of the seasoning can be measured by a conventional method, for example, the Kjeldahl method.

<PH>
The liquid seasoning of the present invention has a pH of 4 or less. By setting the pH of the seasoning within the above range, browning can be made difficult to occur. Furthermore, the lower limit of pH can be 2.5 or more, and the upper limit can be 3.5 or less. The pH can be adjusted using an acid such as citric acid or acetic acid, baking soda or sodium glutamate.

<Other ingredients>
The liquid seasoning of this invention can be used without being specifically limited if it is a raw material generally mix | blended with food other than the raw material mentioned above. For example, seasonings such as water, vinegar (brewed vinegar), amino acids, sodium glutamate, ethyl alcohol, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil and other vegetable oils, fish oil, Animal and vegetable oils such as egg yolk oil and these refined oils, oils and fats obtained by chemical or enzymatic treatment such as MCT (medium chain fatty acid triglyceride), diglyceride, egg white, emulsifier, xanthan gum, tamarind seed gum, locust Gum quality such as bean gum, gellan gum, guar gum, gum arabic, and silium seed gum, potato starch, corn starch, tapioca starch, wheat starch, rice starch, processed starch obtained by subjecting these starches to alpha, cross-linking, and the like Starches such as wet heat-treated starch, starch degradation products, dextrin, dex Sugars such as phosphorus alcohol, oligosaccharide, oligosaccharide alcohol, sugar, honey, various proteins and their degradation products, spice extract, coloring and flavoring, ascorbate, ascorbic acid ester, tocopherols, polyphenol, catechin, Antioxidants such as rosemary extract and EDTA can be contained, and these can be used alone or in combination of two or more.

<Method for producing liquid seasoning>
The manufacturing method of the liquid seasoning of this invention should just manufacture according to a conventional method, and is not specifically limited. For example, the above-mentioned raw materials containing indigestible dextrin can be mixed and dissolved, and heat-treated as necessary to fill and seal the container.

[Example 1] <Preparation of liquid seasoning>
The raw material of Formula 1 was mixed and dissolved, heat-treated at 80 ° C. for 3 minutes, and then filled into a container to prepare the liquid seasoning of Example 1. The liquid seasoning of Example 1 had a pH of 3 and a protein content of 0.2%. Moreover, the acerola which is a fruit juice containing vitamin C with respect to 10 parts of indigestible dextrin, and citrus fruit juice are contained 2.7 parts in total, and vitamin C derived from other than fruit juice is not contained.

<Formulation 1>
Indigestible dextrin 30%
Acerola juice (straight) 5%
Lemon juice (concentrated 3 times) 1%
Vinegar (acidity 5%) 10%
Salt 5%
Sodium glutamate 0.1%
Granulated sugar 5%
Sodium acetate 0.1%
Xanthan gum 0.05%
Shimizu Residue

[Comparative Example 1] <Preparation of liquid seasoning>
The liquid seasoning of Comparative Example 1 was changed in the same manner as in Example 1 except that the blending amount of acerola juice was changed to 3%, 0.05% of food additive ascorbic acid was blended, and the difference was adjusted by the amount of fresh water. Prepared. The liquid seasoning of Comparative Example 1 had a pH of 3.2. Vitamin C derived from internal juice of vitamin C was 64%.

[Comparative Example 2] <Preparation of liquid seasoning>
The liquid seasoning of Comparative Example 2 was prepared in the same manner as in Example 1 except that the amount of sodium glutamate was changed to 1%, the amount of sodium acetate was changed to 0.3%, and the difference was adjusted with the amount of fresh water. . The liquid seasoning of Comparative Example 2 had a pH of 4.2 and a protein content of 1.1%.

[Test Example 1]
Example 1 and Comparative Examples 1 and 2 were checked for color change after storage at 35 ° C. for 2 months.

<Evaluation criteria for color tone>
○: Light browning is confirmed but there is no problem. ×: Dark browning is confirmed.

  Example 1 in which the pH is 4 or less, the protein content is 0.01% or more and 1% or less, and 90% or more of vitamin C is derived from fruit juice has a preferable color tone as a liquid seasoning because browning during storage is suppressed. . On the other hand, Comparative Example 1 in which vitamin C derived from fruit juice is less than 90% and Comparative Example 2 having a pH higher than 4 and a protein content higher than 1% were confirmed to be dark brown and had an unfavorable color tone as a product. It was.

[Test Example 2]
The types of fruit juice were changed as shown in Table 1, and in the case of concentrated fruit juice, the liquid seasonings (Examples 1 to 6) shown in Table 1 were prepared in the same manner as in Example 1 except that the difference was adjusted with fresh water. In Examples 1 to 6, the pH is 4 or less, the protein content is 0.01% or more and 1% or less, and the content of fruit juice containing vitamin C relative to 10 parts of indigestible dextrin is 2.7 parts. there were. Moreover, all fruit juices other than apples were fruit juices containing 10 mg or more of vitamin C per 100 g. The liquid seasonings of Examples 1 to 6 had a slight browning after being stored at 35 ° C. for 2 months, but there was no problem. About the liquid seasoning of Examples 1-6, the browning degree was compared. The results are shown in Table 2.

  From the results in Table 1, Examples 1 to 3 in which the fruit juice was acerola and / or lemon juice had the least browning. Subsequently, in Examples 4 and 5 in which the fruit juice was derived from citrus, the browning was thin, and in Example 6 in which the fruit juice was derived from apples, the browning was the strongest.

[Example 7] <Preparation of liquid seasoning>
A liquid seasoning of Example 7 was prepared in the same manner as in Example 4 except that the amount of grapefruit juice of Example 4 was increased 4 times and the difference was adjusted with fresh water. The pH was 4 or less, the protein content was 0.01% or more and 1% or less, and the content of fruit juice containing vitamin C relative to 10 parts of indigestible dextrin was 10.8 parts. The degree of browning after storage at 35 ° C. for 2 months was thicker than in Example 4.

Claims (4)

Containing indigestible dextrin in an amount of 20% by mass to 60% by mass,
pH is 4 or less,
Protein content is 0.01 mass% or more and 1 mass% or less,
Vitamin C is contained, and 90% by mass or more of the vitamin C is derived from fruit juice.
Liquid seasoning. In the liquid seasoning according to claim 1,
The juice is
It is a fruit juice containing 10 mg or more of vitamin C per 100 g of fruit juice.
Liquid seasoning. In the liquid seasoning according to claim 1 or 2,
The fruit juice is a fruit juice derived from acerola and / or citrus,
Liquid seasoning. In the liquid seasoning in any one of Claims 1 thru | or 3,
Containing 0.05 to 10 parts by mass of fruit juice containing vitamin C with respect to 10 parts by mass of indigestible dextrin,
Liquid seasoning.