JP2018014998A - Grated vegetable-containing liquid seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a raw type liquid seasoning containing raw soy source, grated raw vegetable and acetic acid, of which strength of taste derived from acetic acid is moderately adjusted while remaining fresh flavor of a raw materials.SOLUTION: There is provided a liquid seasoning containing at least raw soy source, grated raw vegetable and acetic acid, the grated raw vegetable contains (A) fine grated raw vegetable with remaining 60 to 80% (w/w) of total weight of the grated raw vegetable on a mesh and (B) rough grated raw vegetable with remaining 85 to 100% (w/w) of total weight of the grated raw vegetable on the mesh when passed through the mesh with 6 mesh size, with a weight ratio of (A):(B)=60:40 to 50:50, preferably (A):(B)=60:40 to 54:46. There is provided a liquid seasoning preferably having content of the grated raw vegetable in the liquid seasoning of 20 to 50% (w/w) and acetic acid acidity thereof of 1.2 to 2.0% (w/v).SELECTED DRAWING: None

Description

The present invention relates to a liquid seasoning containing raw soy sauce, raw vegetable grated and acetic acid.

In recent years, liquid seasonings (hereinafter referred to as “raw type liquid seasonings”) that use fresh soy sauce, unheated vegetables, fruits, and the like as raw materials and emphasize the fresh flavor of the raw materials are known. Specifically, after mixing raw vegetables and / or fresh fruits (juice) with raw soy sauce and sweetener, seasoning (Patent Document 1) obtained by heat treatment at 60 to 75 ° C., raw soy sauce and A mixture of some of the raw materials used for vegetable particles and / or fruit juice-containing liquid seasoning (excluding 5′-nucleotide) is heated at a product temperature of 80 to 90 ° C., and then raw vegetable particles and Condiment (Patent Document 2) obtained by mixing fruit juice, 5′-nucleotide, and the remainder of the raw material used for the seasoning and then heating at a product temperature of 60 to 75 ° C. It is done.

JP2013-31403A JP2013-99306A

When manufacturing raw-type seasonings manufactured using raw soy sauce, raw vegetables, fruits, etc., when heated at high temperature, the flavor of raw-type raw materials such as raw soy sauce, raw vegetables and raw fruits Since changes may occur and the unique fresh taste and fragrance may be lost, it is preferable to produce the product without going through a high-temperature heating process as much as possible. However, on the other hand, since there is a possibility that the quality may become unstable unless the heating step is performed, it is necessary to improve the storage stability by adjusting the degree of acetic acid in addition to the salt content, for example.

When increasing the degree of acetic acid in seasonings to enhance shelf life, the sourness is enhanced, making it easier to feel the taste and the balance with the aroma derived from fresh fruits is lost. . In addition, the present inventors have also found that there is a case where the above-mentioned taste of acetic acid is further enhanced when a large amount of raw vegetable grated is added to the seasoning.

Therefore, the problem of the present invention is that in the raw type liquid seasoning containing raw soy sauce, raw vegetable grated and acetic acid, the tightness of the taste derived from acetic acid is appropriately adjusted while leaving the fresh flavor of the raw material. It is to obtain a seasoning with a balanced taste.

As a result of further diligent investigations, the inventors of the present invention, when passing a 6-mesh size mesh as a raw vegetable grate, (A) 60-80% (w / w) of the grated total weight is on the mesh. The remaining raw grated raw vegetables and (B) coarse grated raw vegetables grated with 85-100% (w / w) remaining on the mesh, weight ratio (A): (B) = 60: 40-50: 50 The liquid seasoning contained in the above-mentioned liquid seasoning is moderately adjusted to the sourness derived from acetic acid, and has a refreshing and refreshing taste, with a strong taste but no sourness. The present invention was completed by discovering that it is a seasoning that is excellent in balance and easy to eat, and that has a good flavor and is extremely sensory.

The liquid seasoning of the present invention contains a lot of raw vegetable grated, the sourness is moderately adjusted, the refreshing taste is refreshing, the taste is strong but there is no sourness, it is easy to eat It has excellent features. Moreover, when the fruit juice is added, the fruit juice feeling is sufficiently felt, and the balance with the acidity is excellent.

The seasoning of the present invention contains raw soy sauce, raw vegetable grated and acetic acid, and when the raw vegetable grated is passed through a mesh of 6 mesh size, (A) 60-80% of the grated total weight ( (w / w) fine raw vegetable grate remaining on the mesh and (B) 85% to 100% (w / w) of coarse grated raw vegetable grate remaining on the mesh The ratio is (A) :( B) = 60: 40 to 50:50.

Raw soy sauce is a clear liquid obtained by squeezing and filtering the soy sauce moromi that has been fermented and ripened by brewing various soy sauces such as normal soy sauce, light soy sauce, tamari soy sauce or white soy sauce, and used as it is However, it may be one that is not sterilized by heating except for microorganisms such as yeast, if necessary.

Raw vegetable grated refers to vegetable grated that has not been exposed to a temperature of 50 ° C. or higher in the production process. Although the kind of vegetable is not specifically limited, For example, 1 type, or 2 or more types chosen from a radish, an onion, ginger, a garlic, a long onion, a carrot, a celery, etc. can be used.

When the raw vegetable grated contained in the liquid seasoning of the present invention is passed through a 6-mesh size mesh, (A) 60-80% (w / w) of the grated total weight remains on the mesh. Fine raw vegetable grated and (B) coarse raw vegetable grated with 85-100% (w / w) remaining on the mesh of the whole grated weight, weight ratio (A) :( B) = 60: 40 It is characterized by being a raw vegetable grated containing in a ratio of ˜50: 50, more preferably 60:40 to 54:46. (A) When the amount of fine raw vegetable grated remaining is larger than this, problems such as a feeling of irritation caused by acidity when blended in a seasoning or an unpleasant aftertaste remain. In addition, (B) when the proportion of raw grated coarse vegetables is higher than this, there is a problem that the sourness becomes too tight, and it is also unsuitable in that the grated grain is rough and the seasoning becomes difficult to get tangled with the ingredients. is there.

As long as the raw vegetable grated satisfies the above-mentioned conditions regarding the remaining amount after passing through the mesh, it can be crushed by a conventional method such as a food cutter, a silent cutter, a mascolloider, a chopper, a dicer, a comitoroll, What grind | pulverized with the grate apparatus etc. provided with the grate board can be used. Moreover, what was obtained by mixing several raw vegetable grated with different particle sizes may be used.

The content of raw vegetable grated in the liquid seasoning of the present invention can be adjusted as appropriate according to the desired flavor and is preferably 20 to 50%, more preferably 30 to 50%, and even more preferably 30 to 45%. It is. When the content of raw vegetable grated is less than the above range, the seasoning is not easily entangled with the ingredients, which is not preferable as a property. Moreover, if the content of raw vegetable grated is set to 35% or more, the entanglement with the ingredients will be particularly good, and the taste of the vegetables will be moderately moderate by using raw vegetable grated that satisfies the conditions of the present invention. This is very suitable because it can be adjusted.

The liquid seasoning of the present invention contains acetic acid. Any acetic acid source can be used as long as it can be used as food. For example, edible acetic acid, vinegar (acetic acid concentration of about 4 to 20%), and the like can be used.

In this specification, the acetic acid degree in a liquid seasoning means the acetic acid degree derived from the mixed acetic acid, Preferably it is 0.8 to 2.0% (w / v) as the range of the said acetic acid degree, More preferably It is 1.2 to 2.0% (w / v), more preferably 1.5 to 2.0% (w / v). If the acetic acid degree is lower than the above range, the quality of the raw-type liquid seasoning may not be kept good. On the other hand, if the acetic acid degree is too high, the acidity is too strong and it becomes functionally unsuitable.

The liquid seasoning of the present invention is a liquid seasoning containing the above raw soy sauce, raw vegetable grated, acetic acid at least as a raw material, and as a type of seasoning, ponzu soy sauce, soy sauce dressing, grilled meat sauce, chilled Chinese soup, Noodle soup and kake soup.

In addition to the raw soy sauce, raw vegetable grated, acetic acid source, the liquid seasoning of the present invention includes salt, sugar, reducing sugar, sugars such as starch syrup, fermented seasoning such as miso, fish sauce, mirin, etc. Extracted from alcohols such as ethanol, sake, brewed liquor, fish clauses, seaweeds, mushrooms, etc., seasonings such as protein hydrolysates, umami seasonings such as sodium glutamate, sodium inosinate, and sodium guanylate Flavours, chicken extract, pork extract, bonito extract, kelp extract, yeast extract etc. It can mix | blend suitably according to etc.

Citrus such as citron, pumpkin, sudachi, lemon, grapefruit, daidai, summer mandarin, Kawauchi bankan, mandarin orange, citrus, yam, sweet summer, orange, apple, pear, strawberry, pineapple, passion fruit, cherry, pomegranate, berry Various fruit juices, grated fruits, cut fruits, and the like selected from varieties can also be blended. When blending fruit juice, grated fruit, cut fruit, etc., all use non-heated ones that are not heat-treated in the production process.

The liquid seasoning of the present invention can be produced by mixing the above-mentioned various raw materials, but it is preferable that the product temperature does not exceed 50 ° C. and more preferably does not exceed 35 ° C. in all steps during production. . If the product temperature exceeds the upper limit of these temperatures in the production process, the preferred aroma of the non-heated raw material is lost, and there is a risk that it becomes sensory unsuitable.

Hereinafter, although an example is given and explained concretely, the present invention is not limited at all by these. (Reference example) Influence on sensory sensation by raw vegetable grated content ratio Each raw material was blended in accordance with the description in Table 1, and potato vinegar soy sauce with radish grated radish was prepared. In addition, the radish grated used the radish grated with the particle size in which 60 to 80% of the solid content weight remains on the mesh when the 6 mesh is not passed through the heating process in the production. Moreover, the acetic acidity was 1.74% (w / v) in any test section.

The sensory evaluation was performed about the above-mentioned test section a ~ e ponzu soy sauce. In the evaluation, for each of the ponzu soy sauce alone, “satisfaction of grated amount”, “satisfaction of grated amount when eating”, “acidity”, “feel of fruit juice” were rated 1 (not preferred or weak) to 10 ( Absolutely rated as preferred or strong). The evaluation was performed by 4 trained in-house panelists. Table 2 below shows the content ratio (% (w / v)) of grated radish and sensory evaluation results in each test section.

As shown in Table 2, it was found that the more the grated radish was added, the higher the appearance and satisfaction as grated vinegar at the time of eating, while the stronger the acidity was felt. On the other hand, the evaluation of the fruit juice feeling is not significantly affected by the blending amount of grated powder. For example, in the test plot A with the smallest grated blending quantity, the fruit juice feeling was sufficiently felt along with the acidity, but the test plot with a large grated blending quantity. In D, it was evaluated that the acidity was too tight and the fruit juice feeling was not felt so much and the balance was inferior. In addition, in the test plots U and D, which contain a large amount of grated radish, there were also evaluations such as a strong taste on the whole and a strong sense of sourness in the aftertaste.

(Example 1) Effect on sensory sensation due to difference in grain size of raw vegetable grated Even if the amount of vegetable grated is increased, sour taste does not become too tight and a liquid seasoning with good flavor is obtained. The effect on sourness was examined. Each raw material was mix | blended according to description of following Table 3, and the daikon grated vinegar soy sauce of test areas (1)-(5) was produced. As for radish radish, in addition to “Grated radish (fine)”, which is also used in the reference example, the particle size is 60-80% of the solid weight when it passes through 6 mesh without heating in the manufacturing process. Similarly, when 6 mesh is permeated, 85 to 100% of the solid content weight is the particle size remaining on the mesh, “Grated radish (coarse)”, “Grated radish (fine)” and “Grated radish (coarse)” The total amount of “was set to be the same in all test sections. In any test section, the acetic acid acidity was 1.74%. Test group (1) has the same composition as test group c in the reference example.

Sensory evaluation was performed about the ponzu soy sauce of the said test sections (1)-(5). In the evaluation, for each of the ponzu soy sauce alone, the “sourness”, “fruit juice feeling”, “overall preference” was rated 1 (not preferable or weak) when the test section (1) was rated 5 (control). ) To 9 (preferred or strong). The evaluation was conducted by 9 trained in-house panelists. Table 4 below shows the blending ratio (%) of grated radish (fine) and grated radish (coarse) in each test section, and the evaluation results.

As shown in Table 4, in the test groups (3) and (4), the acidity was suppressed compared to the test group (1) as a control, the fruit juice feeling was satisfactory, and the overall preference was also improved. . In particular, the test group (3) was a very good evaluation that it had a refreshing and refreshing taste and had a strong taste but no sourness and was easy to eat. In the test group (5), both acidity and fruit juice feeling were strongly felt, and the preference was also higher than the control, but there was also an evaluation that the taste was intense overall and the acidity irritation was strengthened. The test group (2) was evaluated as unfavorable as the control had a sour taste. In addition, when the ratio of grated radish (coarse) was larger than 50%, the acidity became too strong, which was inappropriate.

(Example 2) Effect on sensory performance due to difference in acidity of seasoning and particle size of raw vegetable grated Effect of acetic acid degree of liquid seasoning and particle size of radish grated on acidity was examined. In the same manner as in Example 1, ponzu soy sauce with daikon grated radish was prepared by changing the blending ratio of grated radish (fine) and grated radish (coarse).

However, while the acetic acid degree in the ponzu soy sauce of Example 1 is 1.74% (w / v), the acetic acid degree is 0.8% (w / v) by adjusting the addition amount of vinegar and water. ), 1.3% (w / v), 1.9% (w / v) of daikon grated ponzu soy sauce.

In the same manner as in Example 1, using the daikon grated radish grated ponzu soy sauce with different degrees of acetic acid, the score when only radish grated (fine) was used was 5.0, and point 1 ( Relative ratings were as unfavorable or weak) to 9 (preferred or strong). The evaluation result in each acetic acid degree is shown to Tables 5-7.

When the acetic acidity is 0.8% (w / v) (Table 5), the control test group (6) using only radish grated (thin) has a strong soy sauce feeling that does not look like pony vinegar. It was evaluated that it had a faint taste. On the other hand, in the test sections (7) to (9) in which daikon grated radish of different particle sizes were mixed and mixed, the flavor and aroma of the fruit juice were felt more strongly, but as an overall vinegar soy sauce The balance is well organized and the preference is also high. About this test section, since the degree of acetic acid was low, it was considered that the sourness was slightly weak as Ponzu soy sauce in all the test sections, and the overall balance was improved by increasing the acidity.

When the degree of acetic acid was 1.3% (w / v) (Table 6), the sourness of the aftertaste was strongly felt in the control test group (10). On the other hand, in the test sections (11) and (12) in which radish grated with different particle sizes were mixed and blended, the fruit juice feeling was improved, the balance with the acidity was good, and the taste was clear and good as vinegar. It became evaluation. The test group (13) was superior in fruit juice feeling and preference compared to the control, but was also evaluated to be slightly sour and salty.

When the acetic acidity was 1.9% (w / v) (Table 7), the control test group (14) was evaluated as having a strong acidity and a weak fruit juice feeling. On the other hand, in the test sections (15) to (17) in which radish grated with different particle sizes were mixed and blended, the flavor and aroma of the fruit juice became stronger, and the overall taste was improved by being balanced with the acidity. . In particular, evaluation was high in the test groups (15) and (16), and in the test group (17), some evaluations that the acidity was too strong were observed, but the evaluation was still better than the control.

As described above, in a range of acetic acidity of 0.8 to 1.9% (w / v), 60 to 80% (w / w) of the total weight when the 6 mesh size mesh is passed is obtained. The ratio of grated radish remaining on the mesh (fine) and grated radish (coarse) with 85 to 100% (w / w) of the grated total weight remaining on the mesh is (A) :( B) = 60: 40 By containing it at -50: 50, the acidity of the sourness is moderately adjusted, the taste is crisp, and the flavor and aroma of the fruit juice are also improved, so the balance between the acidity and the feeling of fruit juice is good. It became clear that excellent ponzu soy sauce could be obtained.

Claims (7)

When containing at least raw soy sauce, raw vegetable grated and acetic acid, and when the raw vegetable grated is passed through a mesh of 6 mesh size, (A) 60-80% (w / w) of the grated total weight is mesh Fine grained raw vegetable grate remaining on the top and (B) coarse grated raw vegetable grate with 85-100% (w / w) of grated total weight remaining on the mesh, weight ratio (A): ( B) = 60: 40-50: 50 It contains, The liquid seasoning characterized by the above-mentioned. The liquid seasoning of Claim 1 whose weight ratio of raw vegetable grated (A) and (B) is (A) :( B) = 60: 40-54: 46. The liquid seasoning of Claim 1 whose content of the raw vegetable grated in a liquid seasoning is 20-50% (w / v). The liquid seasoning of Claim 1 whose acetic acidity is 0.8-2.0% (w / v). The liquid seasoning of Claim 1 whose acetic acidity is 1.2-2.0% (w / v). The liquid seasoning of Claim 1 which further contains fruit juice. The liquid seasoning according to claim 5, wherein the liquid seasoning is ponzu soy sauce.