JP2018023368A - Liquid seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a liquid seasoning containing novel polysaccharides as a quality improver.SOLUTION: The present invention provides: a liquid seasoning containing welan gum of 0.01-1 mass%; a method for producing a liquid seasoning that includes adding welan gum of 0.01-1 mass% to a liquid seasoning; a method for improving the shape retention of a liquid seasoning that includes adding welan gum of 0.01-1 mass% to a liquid seasoning; and an agent for improving the shape retention of a liquid seasoning that contains welan gum.SELECTED DRAWING: None

Description

  The present invention relates to a liquid seasoning containing welan gum.

  Polysaccharides used in foods come from a variety of sources and have a wide variety of functions. Examples of the origin include seeds, rhizomes, sap, fruits, seaweeds, microorganisms, etc., and typical substances include guar gum, tara gum, locust bean gum, water-soluble hemicellulose, tamarind seed gum, and psyllium seed gum, respectively. Konjac flour, glucomannan, and starch for rhizomes; gum arabic, tragacanth gum, caraya gum, and gati gum for sap; pectin for fruits; agar, carrageenan, alginic acid, and alginate for seaweed; xanthan gum, gellan gum, pullulan, and curd for microorganisms; Orchids.

  Conventionally, the above-mentioned various polysaccharides have been used for the purpose of improving the quality of liquid seasonings. For example, Patent Document 1 discloses a separation-type liquid seasoning comprising an oil phase and an aqueous phase, wherein the aqueous phase contains xanthan gum and guar gum. Patent Document 2 discloses a liquid seasoning having an effect of preventing water separation from foods, including 0.02 to 1% by weight of guar gum. Patent Document 3 discloses a concentrated liquid seasoning containing ungelatinized starch, locust bean gum and 6.5% by mass or more of sodium chloride.

JP-A-61-78358 JP 2011-92186 A JP2013-39101A

  However, in order to meet diversifying market needs, there has been a demand for novel polysaccharides useful as quality improvers for liquid seasonings.

  The present inventors paid attention to welan gum as a novel polysaccharide. Welan gum is known for its use as an ink composition, concrete / cement-based material, unvulcanized rubber material, and cosmetic composition, but the improvement and improvement of physical properties and functionality exhibited by use in foods. Almost no consideration has been made. As a result of intensive studies, the present inventor has found that various excellent effects can be imparted to the liquid seasoning by using welan gum.

Specifically, the present invention has the following aspects.
Item 1. A liquid seasoning containing 0.01 to 1% by weight of welan gum.
Item 2. The manufacturing method of a liquid seasoning characterized by adding 0.01-1 mass% of welan gum with respect to a liquid seasoning.
Item 3. A method for improving the shape retention of a liquid seasoning, characterized in that 0.01 to 1 welan gum is added to the liquid seasoning.
Item 4. A shape retention improver for liquid seasonings, comprising welan gum.

  According to the present invention, the shape retention of the liquid seasoning can be improved by adding welan gum to the liquid seasoning.

  The welan gum used in the present invention 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.

  In the present invention, the liquid seasoning is a dressing such as a separate type dressing, an emulsified type dressing or a non-oil dressing; a sauce such as a Worcester sauce, an oyster sauce, a tonkatsu sauce, a fried noodle sauce, a favorite sauce; a tomato process such as a ketchup or pizza sauce Products: various seasonings such as soy sauce, chili sauce, dressing type seasonings; various sauces such as sauce for grilled meat, dumpling sauce, sauce for grilled chicken, sauce for sauces; seasonings such as pasta sauce, curry sauce, white sauce Or a similar food.

  The liquid seasoning of the present invention is characterized by containing 0.1-1% by mass of welan gum, preferably 0.05-0.8% by mass, more preferably 0.1-0.5% by mass. If the welan gum content in the liquid seasoning is less than 0.01% by mass, sufficient shape retention may not be imparted. If it exceeds 1% by mass, the viscosity of the liquid seasoning becomes too high, and the liquid seasoning May not be suitable.

  The blending method of welan gum for the liquid seasoning of the present invention is not particularly limited, and can be appropriately blended in the production process according to known production methods for various liquid seasonings.

  According to the present invention, the shape retention of a liquid seasoning can be improved. In the present invention, “high shape retention” means that the liquid seasoning has low fluidity, and “low shape retention” means that the liquid seasoning has high fluidity.

Usually, liquid seasonings are often applied to main foods such as vegetables, fruits, meats, seafood, cereals, and foods prepared from them, and are eaten together with the main foods. Therefore, the liquid seasoning is required to have shape retention in order to improve the entanglement with the main food and to improve the riding on the main food. If the shape retention is low, the liquid seasoning easily flows down under the main food, making it difficult to eat the main food and the liquid seasoning together.
However, according to the present invention, by improving the shape retention of the liquid seasoning, for example, the liquid seasoning is prevented from easily flowing down under the main food, and the adhesion between the main food and the liquid seasoning is improved. The main food and liquid seasoning can be eaten at the same time.

  Conventionally, when viscosity is imparted to the liquid seasoning in order to improve shape retention, there has been a problem that the flavor release of the liquid seasoning is greatly impaired. However, according to the present invention, the shape retention of the liquid seasoning can be improved while maintaining good flavor expression without greatly losing the flavor release even if the viscosity is applied.

  Furthermore, conventionally, thickening polysaccharides such as xanthan gum are often used when imparting viscosity to a liquid seasoning in order to improve shape retention, but the liquid seasoning has a feeling of glue, stickiness, sliminess, etc. There is a problem that the texture is deteriorated, and that the feeling of stickiness, stickiness, sliminess, etc. remains in the oral cavity for a long time. However, according to the present invention, the shape retention of the liquid seasoning can be improved while maintaining a good texture without impairing the texture of the liquid seasoning as described above.

  The present invention also relates to a shape retention improver for liquid seasonings containing welan gum. The shape retention improver for liquid seasonings of the present invention can be appropriately blended in the production process according to known production methods for various liquid seasonings.

  The shape retention improver for liquid seasonings of the present invention may contain various additives in addition to welan gum. The various additives are not particularly limited as long as they are used in foods and do not impair the effects of the present invention. For example, for thickening polysaccharides, xanthan gum, galactomannan (eg locust bean gum, guar gum, tara gum, etc.), deacylated gellan gum, native gellan gum, carrageenan (eg, kappa type, iota type, lambda type, etc.) , Tamarind seed gum, glucomannan, psyllium seed gum, macrohomopsis gum, agar, gelatin, pectin (eg, HM pectin, LM pectin, etc.), alginic acid, alginates (eg, sodium alginate, potassium alginate, calcium alginate, etc.), Pullulan, curdlan, gum tragacanth, gati gum, gum arabic, arabinogalactan, karaya gum, fur celerin, chitin, succinoglycan, celluloses (eg, carboxymethyl cellulose sodium , Carboxymethylcellulose calcium, carboxymethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, hydroxypropylethylcellulose, hydroxyethylcellulose, hydroxymethylcellulose, ethylcellulose, methylcellulose, fermented cellulose, crystalline cellulose, etc.), starches (eg, starch, sodium carboxymethyl starch, Carboxymethyl starch, hydroxypropyl starch, pregelatinized starch, phosphate cross-linked starch, octenyl succinate starch, starch acetate, etc.), dextrins (eg, polydextrose, indigestible dextrin, etc.) and soy polysaccharides .

  Further, for example, in the case of an emulsifier, glycerin fatty acid ester (for example, distilled monoglyceride, reactive monoglyceride, di-triglyceride, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, etc.), sucrose fatty acid ester, sorbitan fatty acid Examples thereof include esters, propylene glycol fatty acid esters, yucca extracts, saponins, stearoyl lactates (eg, sodium salts, calcium salts, etc.), polysorbates, soybean lecithins, egg yolk lecithins, and enzyme-treated lecithins.

  Others such as sugars, sweeteners, acidulants, fragrances, colorants, edible metal salts, excipients, organic acids, amino acids, vitamins, minerals, preservatives, shelf life improvers, antibacterial agents, bacteriostatic agents An antioxidant or the like can be used as an additive.

  The dosage form of the shape improver for liquid seasonings of the present invention is not particularly limited. For example, solid (for example, powder, granule, tablet, etc.), semi-solid (for example, gel, paste, etc.), liquid, etc. can be mentioned.

  EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated concretely, this invention is not limited to these Examples. Unless otherwise noted, “%” in the text indicates mass%, “*” indicates Saneigen FFI Co., Ltd., and “*” indicates Saneigen FFI shares. Indicates a registered trademark of the company.

Experimental Example 1 Preparation of Separate Type Dressing A separate type dressing was prepared according to the formulation shown in Table 1. The details are as follows.
1) Welan gum or xanthan gum was added to water at 80 ° C. and stirred at 80 ° C. for 10 minutes.
2) Ingredients other than salad oil were added to 1) and further stirred for 5 minutes.
3) The container was filled with salad oil and 2) and cooled to room temperature.

The prepared separate type dressing was stirred and evaluated. Specifically, 10 g of a separate type dressing was put on 10 g of a commercially available cut vegetable (mixed vegetable), and the shape retention was evaluated by observing the state after 5 minutes. Further, using a B-type rotary viscometer, the viscosity of the separate type dressing was measured 1 minute after the measurement start button of the viscometer was pressed under the conditions of 60 rpm and 10 ° C. Moreover, a separate type dressing was eaten, and sensory evaluation of flavor release and texture was performed.
The results are shown in Table 1.

The separate type dressing containing xanthan gum (Comparative Example 1) had poor shape retention and easily flowed under the cut vegetables. On the other hand, the separate type dressing of the present invention containing welan gum (Example 1-1) and the separate type dressing containing welan gum and xanthan gum (Examples 1-2 and 1-3) have improved shape retention and cut vegetables. I was able to eat at the same time as the cut vegetables without running down.
In Comparative Example 1, the expression intensity of flavors such as spice and sourness of the separate type dressing was weak, the onset of flavor was slightly delayed, and the flavor release was poor. On the other hand, Examples 1-1 to 1-3 had good flavor release compared to Comparative Example 1, and it was easy to feel the flavor of the separate type dressing.
In Comparative Example 1, the texture was slimy, and the slime remained in the mouth for a long time. On the other hand, Examples 1-1 to 1-3 had a clean texture without causing a slimy texture.
As described above, according to the present invention, it has been shown that the shape retention of a liquid seasoning can be improved without significantly losing flavor release and without causing deterioration in texture.

Example 2 Preparation of bean paste for bean paste An anion for bean paste was prepared according to the formulation shown in Table 2. The details are as follows.
1) Welan gum or xanthan gum was added to water and stirred at 85 ° C. for 10 minutes.
2) The remaining ingredients were added and stirred for an additional 5 minutes.
3) 2) was filled in a heat-resistant bag, sterilized in an 85 ° C. hot water bath for 30 minutes, and then cooled to room temperature.

Each evaluation was performed about the prepared bean paste. Specifically, 5 g of bean paste was hung on a stainless steel bat, and the degree of spread (diameter) after standing at 60 ° C. for 1 hour was measured to evaluate shape retention. Further, using a B-type rotational viscometer, the viscosity of the bean paste was measured one minute after the measurement start button of the viscometer was pressed under the conditions of 60 rpm and 60 ° C. In addition, we drank the bean paste and performed sensory evaluation of flavor release and texture.
The results are shown in Table 2.

An ankle sauce (Comparative Example 2) containing 3.8% modified starch had a diameter of 55 mm after standing at 60 ° C. for 1 hour in the evaluation of shape retention. On the other hand, the bean paste sauce (Example 2) of the present invention containing 0.2% welan gum and 2% modified starch has a diameter of 40 mm after standing at 60 ° C. for 1 hour, compared with Comparative Example 2. It had excellent shape retention.
Further, in Comparative Example 2, the expression intensity of the flavor such as spice and sourness of the bean paste sauce was weak, the onset of flavor was slightly delayed, and the flavor release was poor. On the other hand, the flavor release of Example 2 was better than that of Comparative Example 2, and it was easy to feel the flavor of the bean paste sauce.
In Comparative Example 2, the texture was sticky and sticky, and the glue and stickiness remained in the oral cavity for a long time. On the other hand, Example 2 had a clean texture without causing a paste or stickiness to the texture.
As described above, according to the present invention, it has been shown that the shape retention of a liquid seasoning can be improved without significantly losing flavor release and without causing deterioration in texture.

Example 3 Preparation of Sauce Sauce was prepared according to the formulation listed in Table 3. The details are as follows.
1) Welan gum or xanthan gum was added to water and stirred at 85 ° C. for 10 minutes.
2) The remaining ingredients were added and stirred for an additional 5 minutes.
3) 2) was filled in a heat-resistant bag, sterilized in an 85 ° C. hot water bath for 30 minutes, and then cooled to room temperature.

Each evaluation was performed on the prepared sauce. Specifically, using a B-type rotational viscometer, the viscosity of the sauce was measured 1 minute after the measurement start button of the viscometer was pressed under the conditions of 60 rpm and 20 ° C. Moreover, the sauce was eaten and the sensory evaluation of the flavor release and texture was performed.
The results are shown in Table 3.

Furthermore, the prepared sauce was mixed with fried noodles to prepare fried noodles. Details are as follows.
1) Heat the frying pan over medium heat and add the noodles.
2) Add 50 g of water and loosen the noodles.
3) Add 50 g of the sauce prepared above and entangle it with fried noodles.
4) The prepared fried noodles were cooled, allowed to stand at 10 ° C. for 24 hours, and then heated in a microwave oven (500 W, 2 minutes).

The prepared yakisoba was eaten and the sensory evaluation of the texture was performed about the sauce after mixing with yakisoba noodles.
The results are shown in Table 3.

The sauce containing 2.5% of the modified starch (Comparative Example 3) had a weak expression of flavor such as spice and sourness and a poor flavor release. On the other hand, the sauce (Example 3) of the present invention containing 0.2% welan gum and 1% modified starch had better flavor release than Comparative Example 2, and it was easy to feel the flavor of the sauce.
Further, Comparative Example 3 had a sticky texture and had a sticky after mixing with fried noodles. On the other hand, Example 3 was not sticky to the texture, was not sticky after mixing with fried noodles, and had a smooth texture.
As described above, according to the present invention, the viscosity (shape retention) can be imparted to the liquid seasoning without greatly deteriorating the flavor release and without causing deterioration of the texture.

Claims (4)

A liquid seasoning containing 0.01 to 1% by weight of welan gum. The manufacturing method of a liquid seasoning characterized by adding 0.01-1 mass% of welan gum with respect to a liquid seasoning. A method for improving the shape retention of a liquid seasoning, characterized in that 0.01 to 1% by weight of welan gum is added to the liquid seasoning. A shape retention improver for liquid seasonings, comprising welan gum.