JP2018171036A - Liquid seasoning for cooking - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a liquid seasoning suppressing syneresis from food while maintaining palatability of the food without stickiness and/or sliminess, and further capable of imparting sufficient body taste to a cooked product.SOLUTION: A liquid seasoning is a liquid state one including 8-50 wt.% of starch having a physical property value (C value) of 60 or more determined based on viscosity and dynamic viscoelasticity when pasted under specific conditions, in an aqueous phase in an un-gelatinized state, and having a viscosity of 400-7,000 mPa's at 24°C.SELECTED DRAWING: None

Description

  The present invention relates to a liquid seasoning mainly used for cooking such as fried foods.

Vegetable stir-fry is a dish that is cooked at a high frequency at home, but in the heating process and seasoning process, water drip is generated from foods such as vegetables, meat, and seafood.
Accordingly, there is a problem that seasonings such as salt, soy sauce, sauce, spices and the like are mixed with the water separation and are not sufficiently entangled with the ingredients, and are not rich and have a watery taste. Furthermore, there is also a problem that it seems that water has accumulated on the plate at the time of eating, which is not preferable in appearance.

Therefore, a seasoning that suppresses water separation from ingredients and improves entanglement with the ingredients has been proposed in stir-fry cooking. For example, Patent Document 1 (Japanese Patent No. 2997841) describes a seasoning liquid in which three types of thickeners, xanthan gum, corn starch, and modified starch, and oligosaccharides are combined and heated to leave an unswelled one. Has been. Patent Document 2 (Japanese Patent No. 3118426) describes a seasoning sauce containing a saccharide, salt, an aqueous raw material, and a modified starch and sterilized.
However, when the seasonings described in Patent Documents 1 and 2 were used for stir-fried vegetables, a sufficient water separation inhibiting effect was not obtained.

There has also been proposed a seasoning for blending the thickener without dissolving or gelatinizing it to thicken the dish.
Patent Document 3 (Patent No. 4137193) describes a seasoning liquid composition in which a seasoning liquid composition component that does not contain a thickener is heat-treated and mixed with a thickener that does not gelatinize or dissolve after cooling. ing. In Patent Document 4 (Japanese Patent No. 5679672), a non-gelatinized starch is dispersed in a seasoning liquid, and then a pregelatinized starch is added to the container by adding the pregelatinized starch without heating. A seasoning liquid for food is described.
With respect to the techniques described in Patent Documents 3 and 4 above, the purpose is to “thicken” foods, or to improve the dispersibility of solid components during production and to suppress separation after production. It is not intended to suppress water separation. In addition, the above Patent Documents 3 and 4 do not specifically describe what physical properties are desirable with respect to the ungelatinized starch used, and the seasoning liquid described in the above Patent Documents, When it was used for stir-fry cooking in such an amount that it did not thicken the dishes, a sufficient water separation inhibiting effect could not be obtained.

Patent Document 5 (Patent No. 3469819) discloses a W / O-type seasoning composition for fried food, in which starch particles in an unswelled or incompletely swollen state are dispersed in a continuous phase of fats and oils. A seasoning composition for fried foods is described.
When the seasoning composition described in Patent Document 5 is used for fried cooking, the entanglement with the food was good, but water separation from the food when time passed after cooking was sufficiently suppressed. There was a problem that it was not possible.

  Furthermore, as a seasoning for imparting a rich taste to stir-fried dishes, Patent Document 6 (Japanese Patent Laid-Open No. 2015-1554736) describes an acidic oil-in-water emulsified seasoning containing egg yolk, thickener and edible oil and fat. ing. However, when the emulsified seasoning described in Patent Document 6 is used for stir-fry cooking, it is not possible to suppress water separation from ingredients when time has elapsed after cooking, and a sufficient rich taste is obtained. I couldn't.

Japanese Patent No. 2997841 Japanese Patent No. 3118426 Japanese Patent No. 4137193 Japanese Patent No. 5679672 Japanese Patent No. 3469819 Japanese Patent Laying-Open No. 2015-1554736

  Therefore, the present invention is a liquid seasoning that can suppress water separation from ingredients while maintaining a texture that is not sticky or slimy in cooking such as stir-fried foods, and can further impart sufficient richness to the cooked food. The purpose is to provide a fee.

  As a result of intensive studies to solve the above-mentioned problems, the present inventor has made an ungelatinized starch having a specific property value determined by viscosity and dynamic viscoelasticity when used as a paste under specific conditions. In the water phase, and by adjusting the viscosity of the seasoning to a specific range, it is possible to suppress water separation from ingredients without causing stickiness or sliminess during cooking. The present inventors have found that a rich body can be imparted and have completed the present invention.

That is, the present invention relates to the following.
[1] A starch paste prepared by heating a dispersion in which starch is dispersed in water at a concentration of 10% by weight to 85 ° C. for 5 minutes with stirring and then allowing to cool at 24 ° C. for 24 hours. Is a liquid seasoning for cooking that contains a starch having a C value of 60 or more determined by the above in a non-gelatinized state in an aqueous phase in an amount of 8 to 50% by weight, which is 24 ° C. of the seasoning A liquid seasoning for cooking that has a viscosity of 400 mPa · s to 7,000 mPa · s.
C = 0.28 × A + 147 × B
[In the formula, A represents the viscosity (Pa · s) of starch paste measured at 24 ° C. at a rotation speed of 5 rpm using a T-shaped spindle with a B-type rotary viscometer, and B Shows that when measuring the dynamic viscoelasticity of starch paste at 24 ° C. and changing the strain in the range of 0.1% to 100% at an angular frequency of 6.28 rad / s, the strain is 1%. The loss tangent (tan δ) calculated as a value (G ″ / G ′) obtained by dividing the loss elastic modulus (G ″) at the point by the storage elastic modulus (G ′) is shown. ]
[2] The non-gelatinized starch is contained so that the added amount of the starch is 0.6 to 1.4 parts by weight with respect to 100 parts by weight of the food during cooking. Liquid seasoning.
[3] The liquid seasoning according to [1] or [2], wherein the starch in an ungelatinized state is a crosslinked starch in an ungelatinized state.
[4] The liquid seasoning according to any one of [1] to [3], which contains a thickener.
[5] The liquid seasoning according to any one of [1] to [4], further containing acetic acid and sodium chloride.
[6] The liquid seasoning according to any one of [1] to [5], which is an oil-in-water emulsion.
[7] Change in appearance after measuring dynamic viscoelasticity by raising the temperature from 25 ° C. to 75 ° C. at 5 ° C./min under the conditions of 1% strain and 6.28 rad / s angular frequency The liquid seasoning according to [6], in which no occurrence occurs.
[8] During cooking, a liquid seasoning is added so that the amount of starch in an ungelatinized state with respect to 100 parts by weight of the food becomes 0.6 to 1.4 parts by weight. 7] Use method of the liquid seasoning in any one of.

The liquid seasoning of the present invention can satisfactorily suppress water separation from foodstuffs without giving stickiness or sliminess during cooking.
Here, “stickiness” means that the seasoning has a high viscosity, and the texture is such that the seasoning sticks to the mouth during eating. “Numeri” means that the whole food is covered with a seasoning having a loose viscosity and has a texture like an ankle.
Moreover, the liquid seasoning of this invention has the favorable entanglement with respect to a foodstuff, can give a rich taste to a cooking thing, and can be set as the taste which is not watery.
In particular, when the form of the liquid seasoning of the present invention is an oil-in-water emulsion, the effect of enhancing the richness is excellent.

The liquid seasoning of the present invention is a paste prepared as follows, and the starch having a C value of 60 or more determined by the following formula is 8% by weight to 50% in an aqueous phase in an ungelatinized state. %contains.
C = 0.28 × A + 147 × B
[In the formula, A represents the viscosity (Pa · s) of starch paste measured at 24 ° C. at a rotation speed of 5 rpm using a T-shaped spindle with a B-type rotary viscometer, and B When the dynamic viscoelasticity of a starch paste was measured at 24 ° C. and angular frequency = 6.28 rad / s while changing the strain in the range of 0.1% to 100%, the strain was 1 The loss tangent (tan δ) calculated as a value (G ″ / G ′) obtained by dividing the loss elastic modulus (G ″) at the% point by the storage elastic modulus (G ′) is shown. ]

The starch paste was prepared by heating a dispersion of starch dispersed in water at a concentration of 10% by weight while stirring, raising the temperature to 85 ° C. over 5 minutes, and then finishing the heating. It is prepared by cooling for about 24 hours.
Moreover, C value calculated | required by said formula is a value relevant to the water separation from a foodstuff in the case of heat cooking.

In the above formula, the viscosity at 24 ° C. of the starch paste represented by A is, for example, 5 rpm using a helicopt stand after attaching a T-shaped spindle to a B-type rotary viscometer (manufactured by Brookfield). Measured at rotational speed.
In the above formula, the dynamic viscoelasticity measurement for calculating the loss tangent (tan δ) indicated by B is, for example, “HAAKE RheoStress 3000” (manufactured by Thermo Fisher Scientific Co., Ltd.) with a diameter of 35 mm as a rotor. Using a cone plate, measurement gap = 0.144 mm, measurement mode = strain dependence measurement, measurement range = strain 0.1% to 100% (30 steps), temperature = 24 ° C., angular frequency = 6.28 rad / sec ( 1 Hz).

From the viewpoint of the effect of suppressing water separation from the ingredients during cooking, the C value is 60 or more, preferably 70 or more, more preferably 90 or more, and even more preferably 100 or more. When the C value is small, there is a tendency that a sufficient water separation inhibiting effect cannot be obtained.
In addition, in order to suppress the water separation of the ingredients with the liquid seasoning, in addition to preventing the liquid seasoning from becoming entangled throughout the ingredients and preventing the moisture inside the ingredients such as vegetables from oozing out, the entangled liquid seasoning will drip off. It is necessary that the starch paste contained in the liquid seasoning of the present invention has a high viscosity (related to the above A value) as a starch paste produced by dispersing starch in water and cooling after heating. In addition, it is considered necessary that the starch is entangled (related to the above B value). Therefore, it is considered that the C value of 60 or more is related to the effect of suppressing water separation from the ingredients during cooking.
The C value is preferably 150 or less.

The starch that can be used in the liquid seasoning of the present invention can be used without particular limitation as long as the starch paste prepared as described above exhibits the above C value. Rice starch, wheat starch, potato starch, corn Starch derived from various raw materials such as starch and tapioca starch can be used. Moreover, these starches can also be used in an unprocessed state, and can also be used as processed starch which mainly gave chemical modification. Processed starch includes acetylated adipic acid crosslinked starch, acetylated phosphorylated crosslinked starch, acetylated oxidized starch, acetate starch, oxidized starch, hydroxypropyl starch, hydroxypropyl phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch , Phosphorylated starch, phosphoric acid cross-linked starch, sodium starch glycolate and the like, and products available for food use can be used.
These can be used alone or in combination of two or more.
In consideration of the stability when storing the liquid seasoning and the shear resistance during emulsification, it is preferable to use a cross-linked starch among the starches in which the starch paste prepared as described above exhibits a C value of 60 or more.

In the liquid seasoning of the present invention, starch whose starch paste has a C value of 60 or more is contained in an ungelatinized state in the aqueous phase of the liquid seasoning.
Here, the “non-gelatinized state” means a state where the crystal structure of starch is not loosened and is not swollen.

  The content of the ungelatinized starch in the liquid seasoning of the present invention (hereinafter sometimes referred to as “ungelatinized starch” in the present specification) is 8% by weight in terms of the concentration in the aqueous phase. -50% by weight, preferably 8% -40% by weight, more preferably 8-30% by weight, still more preferably 17-26% by weight. When the content of ungelatinized starch in the aqueous phase is within the above range, it is difficult to cause lumps (dama) during preparation of the liquid seasoning, and it is possible to uniformly disperse ungelatinized starch in the aqueous phase. In addition, a sufficient water separation inhibiting effect can be obtained.

Moreover, the said non-gelatinized starch shall be contained in a liquid seasoning so that the addition amount of the non-gelatinized starch with respect to 100 weight part of ingredients at the time of heat cooking may be 0.6 weight part-1.4 weight part. It is more preferable that it is contained in a liquid seasoning so that it may become 0.9 weight part-1.4 weight part.
If the content of ungelatinized starch is such that the amount of ungelatinized starch added to 100 parts by weight of food during cooking is reduced, a sufficient water separation inhibitory effect may not be obtained. If so, the stickiness of starch may be felt strongly, which may be undesirable.

The liquid seasoning of the present invention exhibits a viscosity of 400 mPa · s to 7,000 mPa · s at 24 ° C. From the viewpoint of preventing water separation, slimyness, and stickiness, the viscosity of the liquid seasoning of the present invention at the above temperature is preferably 1,200 mPa · s to 3,500 mPa · s.
When the viscosity of the liquid seasoning is low, the liquid seasoning is not sufficiently entangled with the food, and a sufficient water separation inhibiting effect may not be obtained. Moreover, when the viscosity of a liquid seasoning is high, a liquid seasoning is not fully disperse | distributed at the time of cooking, but it becomes a lumpy shape and may feel a sticky feeling strongly.
The viscosity of the liquid seasoning can be measured, for example, by preparing the liquid seasoning and leaving it in a constant temperature room at 24 ° C. for about 24 hours, and then attaching a disk-type spindle to a B-type rotary viscometer (manufactured by Brookfield). Then, it is measured at 24 ° C. and a rotation speed of 10 rpm.

In the present invention, a thickener is preferably used in order to adjust the viscosity of the liquid seasoning at 24 ° C. to the above range.
Any thickener can be used without particular limitation as long as it is edible and can give a viscosity in the above-mentioned range at 24 ° C. at a usual use concentration. For example, gum arabic, sodium alginate, curdlan , Carrageenan, agar, xanthan gum, guar gum, gellan gum, tamarind seed gum, dextran, dextrin, tragacanth gum, pullulan, pectin, mannan, locust bean gum, starch, etc .; microcrystalline cellulose, sodium carboxymethylcellulose, hydroxypropylcellulose Cellulose and cellulose derivatives such as hydroxypropylmethylcellulose and methylcellulose; Proteins such as sodium caseinate and gelatin; High water solubility such as sodium polyacrylate and polyvinylpyrrolidone Child compounds and the like, which can be used in combination singly or two or more kinds.
Among these, xanthan gum, pullulan, locust bean gum and the like are preferably used for the purpose of the present invention.
In the liquid seasoning of the present invention, the thickener is usually used at a concentration of 0.1 wt% to 3 wt%.

  The liquid seasoning of this invention contains a taste and seasoning component, an extract, a spice, a spice extract, etc. with the said non-gelatinized starch and a thickener. As a taste / seasoning component, one kind may be used alone, or two or more kinds may be used in combination.

Examples of the taste / seasoning component include salt, sugar, miso, soy sauce, amino acids (such as sodium L-glutamate), and nucleic acids (such as inosinic acid and guanylic acid).
In the liquid seasoning of this invention, in order to improve bacteriostatic property, it is preferable to contain salt and vinegar (acetic acid).
There is no restriction | limiting in particular as sodium chloride, Refined salt, rock salt, etc. can be used, Edible salt which contains 97 weight% or more of sodium chloride per dry weight, and satisfy | fills Codex standards (international food standard) can be used. The salt may be salt itself, or salt contained in soy sauce or miso.
As vinegar, brewing vinegar (grain vinegar such as rice vinegar and malt vinegar, apple vinegar, fruit vinegar such as grape vinegar, alcoholic vinegar, etc.), synthesis, etc., as long as it is a vinegar that usually contains 3 wt% to 20 wt% acetic acid The type of vinegar (distilled vinegar, concentrated vinegar, etc.) is not particularly limited.
In the liquid seasoning of the present invention, the salt is preferably contained in an amount of 1 to 40% by weight, more preferably 1 to 10% by weight, and further preferably 2 to 5% by weight.
Moreover, in the liquid seasoning of this invention, Preferably vinegar contains 2 to 20 weight%, More preferably, 4 to 10 weight% is contained.

  Examples of extracts include vegetables (for example, carrots, onions, celery, Chinese cabbage, cabbage, etc.), seaweed (for example, kombu, seaweed, etc.), mushrooms (for example, matsutake, shiitake, shimeji, etc.), seafood (for example, bonito, mackerel, etc.) , Horse mackerel, sardines, shrimp, scallops, oysters, etc.) and livestock (eg, beef, pork, chicken, etc.) and the like, and can be used in various forms such as liquid, powder, granule and the like.

Examples of spices include anise, allspice, oregano, sage, thyme, turmeric, garlic and the like, and can be used without particular limitation.
The spice extract is one extracted from the above spices with water, an organic solvent such as ethanol or carbon dioxide, or obtained by steam distillation, and can be used without particular limitation.

  In the liquid seasoning of the present invention, the above-mentioned taste / seasoning components and the like are contained in a total amount of preferably 2 wt% to 40 wt%, more preferably 2 wt% to 20 wt%.

  Furthermore, the liquid seasoning of the present invention can contain edible fats and oils as long as the characteristics of the present invention are not impaired, and if necessary, an emulsifier, a preservative, an antioxidant, a colorant, a fragrance, and the like. Of food additives.

As edible fats and oils, edible fats and oils can be used without particular limitation, fish oils, whale oils, heads, lards and other animal fats; olive oil, sesame oil, cacao butter, corn oil, sesame oil, shea butter, Examples include vegetable oils such as soybean oil, rapeseed oil, and safflower oil.
The said edible fats and oils may be used individually by 1 type, and may use 2 or more types together.
In the liquid seasoning of the present invention, the edible fat / oil is preferably contained in an amount of 5 to 50% by weight, more preferably 10 to 40% by weight.

As the emulsifier, any emulsifier that can be used as a food additive can be used without particular limitation. For example, sodium octenyl succinate starch, glycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, polyoxyethylene sorbitan fatty acid ester , Saponin, lecithin and the like, and one or more can be used.
In the present invention, processed starch, but unlike starch contained in the liquid seasoning of the present invention in an ungelatinized state, sodium octenyl succinate swelled with cold water is preferably used.
In addition, it is preferable to use emulsifiers other than egg-derived emulsifiers, such as egg yolk lecithin, from the viewpoint that even those who have an allergy to eggs can eat.
When the liquid seasoning of the present invention is in the form of an oil-in-water emulsion described later, the emulsifier is preferably contained in an amount of 0.1 wt% to 20 wt%, more preferably 0.5 wt% to 10 wt%. Contained.

Examples of preservatives include sorbic acid, potassium sorbate, ethyl paraoxybenzoate, propyl paraoxybenzoate, and ε-polylysine.
Examples of the antioxidant include L-ascorbic acid, sodium L-ascorbate, γ-oryzanol, catechin, dl-α-tocopherol, and tocopherol acetate.
Examples of the colorant include Anato dye, turmeric dye, saffron, β-carotene, food tar dye (food yellow No. 4, food red No. 102, etc.) and the like.
Examples of the fragrances include natural fragrances such as jasmine and mint, and synthetic fragrances such as d-limonene, l-menthol and linalool.
These food additives can use 1 type (s) or 2 or more types, and can use the quantity normally used in a liquid seasoning.

The liquid seasoning of the present invention may be an aqueous liquid seasoning composed only of an aqueous phase, or a two-layer type liquid seasoning composed of both an aqueous phase and an oil phase, or an aqueous phase and an oil. The liquid seasoning which is an oil-in-water emulsion which emulsified the phase may be sufficient.
However, from the viewpoint of the effect of enhancing the richness with respect to the cooked product, a liquid seasoning that is an oil-in-water emulsion is preferable.
Furthermore, in order to enhance the effect of enhancing the richness in cooking, for example, in “HAAKE RheoStress 3000” (manufactured by Thermo Fisher Scientific), a cone plate having a diameter of 35 mm is used as a rotor, and a measurement gap = 0.144 mm, measurement mode = temperature dependency measurement, measurement range = temperature 25 ° C. to 75 ° C. (temperature increase rate = 5 ° C./min), strain = 1%, angular frequency = 6.28 rad / sec (1 Hz) It is preferable that after the dynamic viscoelasticity is measured and distortion is added, the appearance of the liquid seasoning that is an oil-in-water emulsion does not change.
Here, the change in appearance means that when the appearance of the liquid seasoning, which is an oil-in-water emulsion after the above dynamic viscoelasticity measurement, is observed, there is a clear separation of oily components, and the emulsion structure Is broken, the edible fats and oils are separated, the oil phase and the water phase are non-uniform, and the appearance is voluminous.
The liquid seasoning, which is an oil-in-water emulsion that does not change its appearance even by the addition of strain during the above dynamic viscoelasticity measurement, can maintain a stable emulsified state during cooking and is sufficient. This is preferable because the effect of enhancing the richness can be obtained.

The liquid seasoning of the present invention can be produced by a method well known to those skilled in the art.
For example, an aqueous liquid seasoning can be produced by adding a water-soluble or water-dispersible raw material to water and uniformly mixing with a stick mixer or the like.
In order to improve the production efficiency, a water-dispersible powder raw material excluding the thickener is mixed in advance and added to water and dispersed, and then the thickener is gradually added. It is preferable to mix.
The two-layer type liquid seasoning can be prepared by adding an oily or lipophilic raw material to the aqueous phase prepared as described above, and adding a uniform oil phase to form a layer.
The liquid seasoning, which is an oil-in-water emulsion, gradually adds the oil phase prepared as described above while stirring the aqueous phase prepared as described above. It can be prepared by emulsification. In emulsification, a general emulsification apparatus such as a homomixer, a colloid mill, a homogenizer, or a microfluidizer can be used.
In addition, since the non-gelatinized starch contained in the liquid seasoning of the present invention swells and thickens due to heat during cooking, the production of the liquid seasoning needs to be performed so that the ungelatinized starch does not swell. .
For example, when using a raw material that needs to be heated when added to or dissolved in an aqueous phase or oil phase, the raw material is added to a part of the aqueous phase or oil phase in advance, heated, dissolved, After cooling to a temperature at which the gelatinized starch does not swell, it is mixed with other raw materials containing ungelatinized starch, or the raw material is mixed with raw materials other than ungelatinized starch and heated to be uniform, It is preferable to add the non-gelatinized starch after cooling to a temperature at which the gelatinized starch does not swell.

The liquid seasoning of the present invention can be suitably used for heat cooking such as stir-fried foods, grilled foods, and steamed foods, and can be particularly suitably used for fried foods.
The liquid seasoning of the present invention may be used either during heating or after heating during cooking.
Moreover, the liquid seasoning of this invention may be used independently, and can also be used together with another seasoning in the range which does not impair the characteristic of this invention. When used in combination with other seasonings, the liquid seasoning of the present invention may be used either before or after the addition of other seasonings, or may be used simultaneously with other seasonings. Good.

During cooking, the liquid seasoning of the present invention is preferably added so that the amount of ungelatinized starch added is 0.6 to 1.4 parts by weight with respect to 100 parts by weight of ingredients. More preferably, it is added in an amount of 0.9 to 1.4 parts by weight.
When the amount of ungelatinized starch added to 100 parts by weight of the food is small, a sufficient water separation effect may not be obtained. Moreover, when there is much addition amount of ungelatinized starch with respect to 100 weight part of foodstuffs, stickiness of starch may be felt strongly.

The liquid seasoning of the present invention can satisfactorily suppress water separation from foodstuffs without giving stickiness or sliminess during cooking. Moreover, the liquid seasoning of this invention has the favorable entanglement with respect to a foodstuff, can give a rich taste to a cooking thing, and can be set as the taste which is not watery.
Therefore, the liquid seasoning of the present invention can be suitably provided as a seasoning for cooking by heating, particularly for frying.

[Examples 1 to 5, Comparative Examples 1 and 2] Examination of influence of starch type contained in non-gelatinized state In the formulation shown in Table 1, water and brewed vinegar are put into a beaker among the water phase raw materials. , While stirring with a stick mixer ("BAMIX M250" (manufactured by SGE Co., Ltd.)), powder materials other than xanthan gum mixed uniformly in advance were put into the beaker at a time and stirring was continued for 1 minute. . Subsequently, the xanthan gum was gradually added while stirring was continued. Stirring was continued for 1 minute after the addition to prepare an aqueous phase. While stirring the aqueous phase, the oil phase raw material (rapeseed oil) was gradually added, and after the total amount was added, stirring was continued for 1 minute to prepare a liquid seasoning that was an oil-in-water emulsion.
In addition, in each liquid seasoning of Examples 1-5 and Comparative Examples 1 and 2, the starch which has the characteristic shown in Table 2 was used as starch contained in the state of non-gelatinization.

  Regarding the characteristics of the liquid seasonings of Examples 1 to 5 and Comparative Examples 1 and 2, as described below, the measurement of the viscosity at 24 ° C. and the observation of the change in appearance after applying strain in the dynamic viscoelasticity measurement Went.

(1) Measurement of viscosity at 24 ° C. For each liquid seasoning of Examples 1 to 5 and Comparative Examples 1 and 2, the samples for viscosity measurement were each allowed to stand for 24 hours in a constant temperature room at 24 ° C. After attaching a disk-type spindle to a type viscometer (Brookfield), measurement was performed at 24 ° C. and a rotation speed of 10 rpm.
The viscosity of each liquid seasoning of Examples 1-5 and Comparative Examples 1 and 2 was 2,000 mPa · s to 3,000 mPa · s.

(2) Observation of change in appearance after applying strain by dynamic viscoelasticity measurement About each liquid seasoning of Examples and Comparative Examples, “HAAKE RheoStress 3000” (manufactured by Thermo Fisher Scientific) Using a cone plate with a diameter of 35 mm as a rotor, measurement gap = 0.144 mm, measurement mode = temperature dependency measurement, measurement range = temperature = 25 ° C. to 75 ° C. (temperature increase rate = 5 ° C./min), strain = 1% After measuring the dynamic viscoelasticity under the condition of angular frequency = 6.28 rad / sec (1 Hz), the change in appearance was observed.
The observation results are expressed as follows and are shown together in Table 2.
None: No clear change in appearance such as oil separation.
Yes: Clear changes in appearance such as oil separation.

  About each liquid seasoning of Examples 1-5 and Comparative Examples 1 and 2, the effect with respect to water separation, texture (stickiness, slimy), and richness when fried cooking was performed as follows was evaluated.

(1) Stir fry Add 1 teaspoon of rapeseed salad oil to a frying pan with a diameter of 26 cm, put it over medium heat, add 200 g of cabbage cut to about 3 cm square after the surface temperature has reached 180 ° C, and avoid scorching while mixing the whole For 2 minutes. Next, after adding 4.9 g of “Cook Do (registered trademark) flavor paste” (hereinafter sometimes abbreviated as “flavor paste”. Ajinomoto Co., Inc.) and mixing the whole for 30 seconds, Examples and Comparative Examples 10 g of each liquid seasoning was added and the whole was quickly mixed for 30 seconds to prepare fried vegetables.

(2) Evaluation of water separation inhibitory effect Transfer the entire amount of each prepared vegetable stir-fry to a round-shaped jugo (caliber 150 mm, foot diameter 16 mm), and place a container such as a beaker underneath to collect the water separation from the vegetable stir-fry And the amount of water separation after 10-minute progress was measured, and the water separation inhibitory effect was evaluated according to the following evaluation criteria.
<Evaluation criteria>
X: The amount of water separation after 10 minutes is an amount exceeding 50% of the amount of water separation when no liquid seasoning is added.
○: The amount of water separation after 10 minutes is an amount of 30% to 50% of the amount of water separation when no liquid seasoning is added.
A: The amount of water separation after 10 minutes is less than 30% of the amount of water separation when no liquid seasoning is added.

(3) Evaluation of texture (stickiness, slimy) Each of the prepared stir-fried vegetables was spread on a flat plate having a diameter of 28 cm and was eaten after 10 minutes, and evaluated according to the following evaluation criteria.
<Evaluation criteria>
X: Compared with the stir-fried vegetables to which no liquid seasoning is added, it clearly feels sticky and slimy.
○: Compared to the stir-fried vegetables with no liquid seasoning added, it feels slightly sticky and slimy, but there is no problem for fried vegetables.
(Double-circle): There is no difference in stickiness and sliminess compared with the stir-fried vegetable which does not add a liquid seasoning.

(4) Evaluation of richness The prepared stir-fried vegetables were spread on a flat plate with a diameter of 28 cm, and were eaten after 10 minutes, and evaluated according to the following evaluation criteria.
<Evaluation criteria>
X: Compared to the stir-fried vegetables to which no liquid seasoning is added, the taste is comparable.
○: A slight richness is imparted compared to the stir-fried vegetables to which no liquid seasoning is added.
(Double-circle): Compared with the stir-fried vegetable which does not add a liquid seasoning, the savoriness is clearly provided.

  Table 2 also shows the results of the above evaluation during the fried cooking.

As shown in Table 2, the liquid seasonings of Examples 1 to 5 containing starch having a C value of 71 or more in an ungelatinized state, regardless of the raw material of starch and the processing method, have good water separation It showed a suppressive effect, did not cause stickiness or sliminess, and showed a good kokumi imparting effect.
On the other hand, each liquid seasoning of Comparative Example 1 containing starch having a C value of 52 in an ungelatinized state and Comparative Example 2 containing starch having a C value of 59 in an ungelatinized state is sufficient. It did not show a remarkable water separation inhibiting effect.

[Examples 6 to 10, Comparative Examples 3 to 5] Examination of Influence of Viscosity of Liquid Seasoning With the formulation shown in Table 3, liquid seasonings of Examples 6 to 10 and Comparative Examples 3 to 5 were prepared. In these liquid seasonings, the viscosity was changed by adjusting the content of xanthan gum.
For the liquid seasonings of Examples 6 to 10 and Comparative Examples 3 to 5, as in Examples 1 to 5 and Comparative Examples 1 and 2, the viscosity of the liquid seasonings and the dynamic viscoelasticity measurement were measured. Observation of changes in appearance, and evaluation of effects on water separation, texture and body taste during fried cooking. The results are also shown in Table 3.

As shown in Table 3, each of the liquid seasonings of Examples 6 to 10 was evaluated as having a water separation inhibiting effect and good in texture and richness.
On the other hand, about the liquid seasoning of the comparative example 3 whose viscosity is less than 400 mPa * s, sufficient water separation inhibitory effect is not recognized about the liquid seasoning of the comparative example 3 and 4, and about the liquid seasoning of the comparative example 5 whose viscosity exceeds 7,000 mPa * s Was clearly sticky to the cooked food (stir-fried vegetables).

[Examples 11-15, Comparative Example 6] Examination of the effect of the content of ungelatinized starch in the aqueous phase and the amount of ungelatinized starch added per foodstuff According to the formulations shown in Table 4, Examples 11-15 and A liquid seasoning of Comparative Example 6 was prepared, and in the same manner as in Examples 1 to 5 and Comparative Examples 1 and 2, measurement of the viscosity of the liquid seasoning and observation of changes in appearance after measurement of dynamic viscoelasticity In addition, the effect on the water separation, texture and body taste during the stir-fry cooking was evaluated. The results are also shown in Table 4.
In this study, by changing the addition amount of the liquid seasoning, the salt content in the whole fried vegetables also changes, so depending on the addition amount of the liquid seasoning, change the addition amount of the "flavor paste" The salt content in stir-fried vegetables was adjusted to be constant. The liquid seasoning has a salt content of 3% by weight, and the “flavor paste” has a salt content of 35% by weight.

As shown in Table 4, in the liquid seasoning of Comparative Example 6 in which the content of ungelatinized starch in the aqueous phase is less than 8% by weight, a sufficient water separation inhibitory effect cannot be obtained, which is obvious for fried vegetables. I felt slimy.
On the other hand, the content of ungelatinized starch in the aqueous phase is 8.6 wt% to 25.7 wt%, and the added amount of ungelatinized starch per 100 parts by weight of the foodstuff is 0.6 to 1.4 parts by weight. About the liquid seasoning of Examples 11-15 which is a weight part, sufficient water separation inhibitory effect was recognized and it was evaluated that food texture was also favorable.

[Examples 16 to 18] Aqueous liquid seasoning and liquid seasoning which is an oil-in-water emulsion According to the formulation shown in Table 5, Example 16 as an aqueous liquid seasoning, liquid seasoning which is an oil-in-water emulsion As in Examples 17 and 18 and Comparative Examples 1 and 2, measurement of the viscosity of the liquid seasoning and observation of changes in appearance after dynamic viscoelasticity measurement were prepared. In addition, the effect on the water separation, texture and body taste during the stir-fry cooking was evaluated. The evaluation results are also shown in Table 5.

  As shown in Table 5, the liquid seasonings of Examples 16 to 18 all showed good water separation inhibiting effects, textures, and richness imparting effects. In the liquid seasoning of Example 17, a change in appearance was observed due to the addition of strain during dynamic viscoelasticity measurement, but no effect on water separation inhibition or texture during frying was observed. In addition, the liquid seasoning of Example 18 which is an oil-in-water emulsion and does not show a change in appearance due to the addition of strain at the time of dynamic viscoelasticity measurement was most excellent in the richness imparting effect.

[Example 19] Examination of water separation inhibitory effect of liquid seasoning when seasoned with sodium chloride According to the formulation shown in Table 6, the liquid seasoning of Example 19 was prepared, and "flavor paste" used during fried cooking was "salt" Instead of the above, each evaluation was performed in the same manner as in Examples 1 to 5 and Comparative Examples 1 and 2. The evaluation results are also shown in Table 6.

  As shown in Table 6, even in the case of using salt for fried cooking, by using the liquid seasoning of the present invention, water separation was suppressed, and a preferred fried food was also obtained with respect to texture and richness. .

  As described above in detail, according to the present invention, it is possible to satisfactorily suppress water separation from ingredients without giving stickiness or sliminess during cooking, and it is a liquid suitable for cooking by heating, particularly for fried cooking. Seasoning can be provided.

Claims (8)

A starch paste prepared by dispersing a starch dispersion in water at a concentration of 10% by weight to 85 ° C. for 5 minutes with stirring and then allowing to cool for 24 hours at 24 ° C. is obtained by the following formula. A liquid seasoning for cooking that contains a starch having a C value of 60 or more in a non-gelatinized state in a water phase concentration of 8 wt% to 50 wt%, and the viscosity of the seasoning at 24 ° C. The liquid seasoning for heat cooking which is 400 mPa * s-7,000 mPa * s.
C = 0.28 × A + 147 × B
[In the formula, A represents the viscosity (Pa · s) of starch paste measured at 24 ° C. at a rotation speed of 5 rpm using a T-shaped spindle with a B-type rotary viscometer, and B Shows that when measuring the dynamic viscoelasticity of starch paste at 24 ° C. and changing the strain in the range of 0.1% to 100% at an angular frequency of 6.28 rad / s, the strain is 1%. The loss tangent (tan δ) calculated as a value (G ″ / G ′) obtained by dividing the loss elastic modulus (G ″) at the point by the storage elastic modulus (G ′) is shown. ]   The liquid seasoning of Claim 1 which contains the starch of an ungelatinized state so that the addition amount of the said starch may be 0.6 to 1.4 weight part with respect to 100 weight part of ingredients at the time of heat cooking. Fee.   The liquid seasoning according to claim 1 or 2, wherein the starch in an ungelatinized state is a crosslinked starch in an ungelatinized state.   The liquid seasoning of any one of Claims 1-3 containing a thickener.   Furthermore, the liquid seasoning of any one of Claims 1-4 containing an acetic acid and salt.   The liquid seasoning of any one of Claims 1-5 which is an oil-in-water emulsion.   No change in appearance after dynamic viscoelasticity measurement was performed by raising the temperature from 25 ° C. to 75 ° C. at 5 ° C./min under the conditions of 1% strain and 6.28 rad / s. The liquid seasoning of Claim 6.   In the case of heat cooking, a liquid seasoning is added so that the addition amount of the ungelatinized starch with respect to 100 weight part of ingredients may be 0.6 weight part-1.4 weight part. A method for using the liquid seasoning according to item 1.