JP2019041663A - Process for producing thickener-containing liquid seasoning - Google Patents
Process for producing thickener-containing liquid seasoning Download PDFInfo
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- JP2019041663A JP2019041663A JP2017168196A JP2017168196A JP2019041663A JP 2019041663 A JP2019041663 A JP 2019041663A JP 2017168196 A JP2017168196 A JP 2017168196A JP 2017168196 A JP2017168196 A JP 2017168196A JP 2019041663 A JP2019041663 A JP 2019041663A
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- xanthan gum
- liquid seasoning
- thickener
- curdlan
- flavor
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 37
- 239000007788 liquid Substances 0.000 title claims abstract description 36
- 239000002562 thickening agent Substances 0.000 title claims abstract description 27
- 238000000034 method Methods 0.000 title claims abstract description 16
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 36
- 239000000230 xanthan gum Substances 0.000 claims abstract description 36
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 36
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 36
- 239000000796 flavoring agent Substances 0.000 claims abstract description 35
- 235000019634 flavors Nutrition 0.000 claims abstract description 35
- 229920002558 Curdlan Polymers 0.000 claims abstract description 26
- 239000001879 Curdlan Substances 0.000 claims abstract description 26
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 26
- 229940078035 curdlan Drugs 0.000 claims abstract description 26
- 235000019316 curdlan Nutrition 0.000 claims abstract description 26
- 235000013305 food Nutrition 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 235000013361 beverage Nutrition 0.000 claims 1
- 239000004278 EU approved seasoning Substances 0.000 description 5
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- 239000004615 ingredient Substances 0.000 description 4
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- 150000004676 glycans Chemical class 0.000 description 3
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- 239000006002 Pepper Substances 0.000 description 2
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- 240000003889 Piper guineense Species 0.000 description 2
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- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
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- 235000003392 Curcuma domestica Nutrition 0.000 description 1
- 244000008991 Curcuma longa Species 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
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- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 1
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 description 1
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- 241000238413 Octopus Species 0.000 description 1
- 240000008881 Oenanthe javanica Species 0.000 description 1
- 244000062780 Petroselinum sativum Species 0.000 description 1
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- 241000758706 Piperaceae Species 0.000 description 1
- 244000178231 Rosmarinus officinalis Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 1
- 244000125380 Terminalia tomentosa Species 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
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- 244000263375 Vanilla tahitensis Species 0.000 description 1
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- 244000195452 Wasabia japonica Species 0.000 description 1
- 235000000760 Wasabia japonica Nutrition 0.000 description 1
- 235000008853 Zanthoxylum piperitum Nutrition 0.000 description 1
- 244000131415 Zanthoxylum piperitum Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 241000963384 Zingiber mioga Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000020639 clam Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000003373 curcuma longa Nutrition 0.000 description 1
- JXSJBGJIGXNWCI-UHFFFAOYSA-N diethyl 2-[(dimethoxyphosphorothioyl)thio]succinate Chemical compound CCOC(=O)CC(SP(=S)(OC)OC)C(=O)OCC JXSJBGJIGXNWCI-UHFFFAOYSA-N 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
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- 230000008014 freezing Effects 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229940041616 menthol Drugs 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000007968 orange flavor Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000007967 peppermint flavor Substances 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
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- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
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- 238000003756 stirring Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
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- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Landscapes
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Abstract
Description
本発明は、増粘剤および香気成分を含有する飲食品の製造方法および増粘剤および香気成分を含有する飲食品のフレーバーリリースを改善する方法に関する。 The present invention relates to a method for producing a food and drink containing a thickener and an aroma component and a method for improving the flavor release of a food and drink containing a thickener and an aroma component.
たれ、つゆ、ポン酢、ドレッシング等の液状調味料の中で、ポン酢およびドレッシングは、ごま、柑橘系の果汁、香辛料、香料等の香気成分またはその含有物を含むことが多い。また、例えばドレッシングでは日本農林規格で粘度が規定されているように、液状調味料において粘性は重要な物性の一つであるといえる。 Among liquid seasonings such as sauces, soups, ponzu, and dressings, ponzu and dressings often contain aroma components such as sesame, citrus fruit juice, spices, flavors or their inclusions. Also, for example, in the case of dressings, viscosity is defined as one of the important physical properties in liquid seasoning, as viscosity is defined in Japanese Agricultural Standard.
液状調味料の増粘手段としては、増粘剤であるキサンタンガム（特許文献１〜３参照）等の増粘多糖類を用いる方法が多く知られている。特にキサンタンガムは、耐酸性、耐塩性に優れ、その溶液は高粘度を発現することから、他の飲食品と同様に液状調味料でも多用されている。 Many methods of using thickening polysaccharides, such as a xanthan gum (refer patent documents 1-3) which is a thickener, are known as a thickening means of liquid seasoning. In particular, xanthan gum is excellent in acid resistance and salt resistance, and since its solution develops high viscosity, liquid seasonings are often used like other food and drink.
しかし、特許文献４にも記載されているとおり、キサンタンガムを使用すると、ドレッシングの口当たりが重く、粘着性のある食感となり、香り立ち（フレーバーリリースともいう）が悪くなるという問題があった。
この課題を解決すべく、特許文献４ではペクチンが用いられているが、これはゲル状および濃厚溶液のドレッシングであって粘性の高いものが対象である。
However, as described in Patent Document 4, when using xanthan gum, there is a problem that the texture of the dressing is heavy and sticky texture is obtained, and the odor (also referred to as flavor release) is deteriorated.
In order to solve this problem, Pectin is used in Patent Document 4, but it is a dressing of gel-like and concentrated solutions, which is a highly viscous one.
カードランもキサンタンガムと同様に増粘多糖類の一種である。しかし、カードランは、耐熱性、耐冷凍性に優れる等、キサンタンガムとは異なる有意性を有する。カードランも、他の増粘多糖類と同様、種々の飲食品の増粘のための素材として用い得ることが知られているが、フレーバーリリースの良否の観点での報告はなされていない。 Curdlan, like xanthan gum, is a type of polysaccharide thickener. However, curdlan has significance different from xanthan gum, such as being excellent in heat resistance and freezing resistance. It is known that curdlan, like other polysaccharide thickeners, can be used as a raw material for thickening various food and drink products, but no report has been made in terms of the quality of flavor release.
本発明の課題は、増粘剤としてキサンタンガムを使用するとフレーバーリリースが悪化する液状調味料のフレーバーリリースを改善する方法、およびフレーバーリリースが良好な、増粘剤を含有する液状調味料の製造方法を提供することにある。 It is an object of the present invention to provide a method for improving the flavor release of liquid seasonings in which the flavor release is deteriorated when xanthan gum is used as a thickener, and a method for producing a liquid seasoning containing thickeners having good flavor release. It is to provide.
本発明は、以下の（１）〜（３）に関する。
（１）増粘剤として少なくともキサンタンガムを０．２重量％以上含有させ、かつ香気成分を含有させる工程を有する液状調味料の製造方法において、該キサンタンガムの一部または全部に代えてカードランを使用することを特徴とする、飲食品の製造方法。
（２）増粘剤としてカードランを０．０５重量％以上含有する、上記（１）の方法により得られる液状調味料。
The present invention relates to the following (1) to (3).
(1) In a method for producing a liquid seasoning having a step of containing at least 0.2% by weight of xanthan gum as a thickener and containing an aroma component, curdlan is used instead of part or all of the xanthan gum The manufacturing method of food-drinks characterized by doing.
(2) The liquid seasoning obtained by the method of said (1) which contains 0.05 weight% or more of curdlan as a thickener.
（３）増粘剤として少なくともキサンタンガムを０．２重量％以上含有させ、かつ香気成分を含有させる液状調味料の製造方法において、該キサンタンガムの一部または全部に代えてカードランを使用することを特徴とする、キサンタンガムにより低下する飲食品のフレーバーリリースを改善する方法。 (3) In the method for producing a liquid seasoning containing 0.2 wt% or more of xanthan gum as a thickener and containing an aroma component, using curdlan instead of part or all of the xanthan gum A method for improving the flavor release of food and drink which is reduced by xanthan gum, characterized by the above.
本発明により、増粘剤としてキサンタンガム使用するとフレーバーリリースが悪化する液状調味料のフレーバーリリースを改善する方法、およびフレーバーリリースが良好な、増粘剤を含有する液状調味料の製造方法を提供することができる。 The present invention provides a method for improving the flavor release of a liquid seasoning in which the flavor release is deteriorated when xanthan gum is used as a thickener, and a method for producing a thickener-containing liquid seasoning having good flavor release. Can.
本発明に用いられる液状調味料、すなわち、キサンタンガムをカードランで代替する前の液状調味料としては、通常は増粘剤としてキサンタンガムを０．２重量部以上含有させ、かつ、香気成分を含有させるものであれば、ドレッシング、ポン酢、たれ、つゆ等、いずれの液体調味料であってもよいが、キサンタンガムおよび香気成分のいずれも使用されることの多い、ドレッシングが好ましくあげられる。 The liquid seasoning used in the present invention, that is, the liquid seasoning before replacing xanthan gum with curdlan, usually contains 0.2 parts by weight or more of xanthan gum as a thickener and contains an aroma component. Any liquid seasoning, such as dressing, ponzu, sauce, soup, etc. may be used, but dressings in which both xanthan gum and aroma components are often used are preferred.
本発明の液状調味料は、増粘剤および香気成分を含有する液状調味料であって、増粘剤としてキサンタンガムの一部または全部に代えてカードランを使用して調製される。本発明の液状調味料は、調製に際し、キサンタンガムの配合量を通常量より減少させ、かつ、カードランおよび香気成分を液状調味料中に含有させる以外は、本発明に用いられる液状調味料の通常の原料および方法を用いて調製することができる。 The liquid seasoning of the present invention is a liquid seasoning containing a thickener and an aroma component, and is prepared using curdlan instead of part or all of xanthan gum as a thickener. The liquid seasoning of the present invention is usually prepared by reducing the blending amount of xanthan gum from the usual amount and adding curdlan and an aroma component to the liquid seasoning, except that the liquid seasoning is usually used in the present invention. It can be prepared using the raw materials and methods of
カードランは、アルカリゲネス属またはアグロバクテリウム属に属する微生物により生産されるカードランが、性能、入手し易さ等から好ましく用いられる。アルカリゲネス属またはアグロバクテリウム属に属する微生物としては、例えばアルカリゲネス フェカリス バール ミクソゲネス10C3K株［アグリカルチュラル バイオロジカル ケミストリー（Agricultural Biological Chemistry），Vol．30, page 196(1966)］、アルカリゲネス フェカリス バール ミクソゲネス10C3K株の変異株NTK-u（IFO 13140）（特公昭48-32673号）、アグロバクテリウム ラジオバクター（IFO 13127）およびその変異株U-19（IFO 13126）により生産される（特公昭48-32674号）ものがあげられる。カードランは、市販されており、容易に入手することができる（例えば、ＭＣフードスペシャリティーズ社製）。 As curdlan, curdlan produced by a microorganism belonging to the genus Alcaligenes or Agrobacterium is preferably used in view of performance, availability and the like. Examples of the microorganism belonging to the genus Alcaligenes or Agrobacterium include, for example, Alcaligenes faecalis bar Mixogenes 10C3K [Agricultural Biological Chemistry, Vol. 30, page 196 (1966)], a mutant strain NTK-u (IFO 13140) (Japanese Patent Publication No. 48-32673), a mutant of Agrobacterium radiobacter (IFO 13127) and its mutant strain U-19, which is a mutant strain of Alcaligenes faecalis bar Mixogenes 10C3K. Examples thereof are produced by (IFO 13126) (Japanese Patent Publication No. 48-32674). Curdlan is commercially available and readily available (eg, manufactured by MC Food Specialties, Inc.).
香気成分は、液状調味料に使用可能な香気成分であればよく、オレンジフレーバー、ガーリックフレーバー、ゴマフレーバー、ジンジャーフレーバー、ペパーミントフレーバー、ゆずフレーバー、メントール等の食品用香料に加え、香気成分の含有物である、アニス、オールスパイス、オレガノ、クミン、クローブ、コショウ、コリアンダー、サンショ、シナモン、ナツメグ、タイム、ターメリック、トウガラシ、ディル、パセリ、バジル、バニラ、マスタード、ミント、ローズマリー、ローレル等の香辛料もしくはこれらの抽出物、シソ、ショウガ、セリ、セロリ、タマネギ、ネギ、ニラ、ニンニク、ミツバミョウガ、ワサビ等の香味野菜もしくはこれらの抽出物、食酢、柑橘類の果汁、ゴマ、醤油等の調味料等があげられる。 The flavor component may be any flavor component that can be used for liquid seasonings, and contains a flavor component in addition to food flavors such as orange flavor, garlic flavor, sesame flavor, ginger flavor, peppermint flavor, zona flavor and menthol Anise, allspice, oregano, cumin, clove, pepper, coriander, sansho, cinnamon, nutmeg, thyme, turmeric, pepper, dill, parsley, basil, vanilla, mustard, mint, rosemary, laurel or other spices These extracts, flavored vegetables such as persimmon, ginger, seri, celery, onion, green onion, leek, garlic, honey bee myoga, wasabi etc. or extracts of these, vinegar, citrus fruit juice, sesame, soy sauce etc can give.
本発明の液状調味料はキサンタンガムを含有してもよいが、フレーバーリリースの低下を避けるため、０．１５重量％未満とすることが好ましい。
本発明の液状調味料に含有させるカードランの量は、液状調味料の粘度との関係で適宜設定すればよいが、液状調味料中０．０５重量％以上とすることが好ましく、０．１重量％以上とすることがより好ましく、０．２重量％以上とすることがさらに好ましく、０．５重量％以上とすることがさらに好ましい。カードラン量に上限はないが、本発明の液状調味料の粘度との関係から、通常は１重量％以下である。また、キサンタンガムの一部のみ代替する場合、カードランの量は、キサンタンガム１重量部に対して０．３重量部以上であることが好ましく、０．４重量部以上であることがより好ましい。
The liquid seasoning of the present invention may contain xanthan gum, but is preferably less than 0.15% by weight to avoid a decrease in flavor release.
The amount of curdlan to be contained in the liquid seasoning of the present invention may be appropriately set in relation to the viscosity of the liquid seasoning, but it is preferably 0.05% by weight or more in the liquid seasoning, 0.1 It is more preferable that the content be in the range of% by weight or more, still more preferably in the range of 0.2% by weight or more, and still more preferably in the range of 0.5% by weight or more. There is no upper limit to the amount of curdlan, but it is usually 1% by weight or less in view of the viscosity of the liquid seasoning of the present invention. When only a part of xanthan gum is substituted, the amount of curdlan is preferably 0.3 parts by weight or more, and more preferably 0.4 parts by weight or more with respect to 1 part by weight of xanthan gum.
本発明の液状調味料は、カードランおよび香料成分の他、フレーバーリリースを妨げない限り、上記香気成分の含有物であげた以外の酸味料（クエン酸、グルコン酸、コハク酸、酒石酸、乳酸、リンゴ酸、リン酸等）、調味料（イノシン酸ナトリウム、グルタミン酸ナトリウム等）、乳化剤、糖類、澱粉類、食用油脂等を含有してもよい。 The liquid seasoning of the present invention is an acidulant (citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, etc.) other than curdlan and flavoring ingredients, as long as the flavor release is not impeded, as long as the flavor release is not impeded. It may contain malic acid, phosphoric acid, etc., seasonings (sodium inosinate, sodium glutamate, etc.), emulsifiers, saccharides, starches, edible fats and oils, etc.
また、本発明の液状調味料は、上記素材以外に、具材として、ニンジン、シイタケ、タマネギ、トウモロコシ、タケノコ、ピーマン等の野菜類、牛肉、豚肉等の畜肉、イカ、タコ、アサリ、ツナ等の魚介類等を含有してもよい。
以下、本発明の実施例をあげるが、本発明は該実施例に限定されるものではない。
In addition to the above materials, the liquid seasoning of the present invention may contain, as ingredients, vegetables such as carrots, shiitake, onions, corn, bamboo shoots and peppers, meat such as beef and pork, squid, octopus, clams, tuna, etc. And the like may be contained.
Examples of the present invention will be given below, but the present invention is not limited to the examples.
実施例１〜３
第１表に記載したゆずフレーバー以外の原料を混合し、増粘剤のゲル化と殺菌のため、撹拌しつつ８０℃以上となるように加熱し、冷却した。冷却後、第１表に記載した量のゆずフレーバーを添加し、ドレッシング（実施例１〜３および比較例１〜３）を調製した。
５名のパネラー（Ａ〜Ｅ）により、調製したドレッシングの「ゆずの香り立ち」について、順位づけを行い、一番強いものを５点とし、一番弱いものを１点として採点した。
香りの強さに差が見出せないものは同順位とし、同点とした。結果を第２表に示す。
なお、表中、「XG」はキサンタンガムを表し、「CUD」はカードランを表す。
Examples 1 to 3
Ingredients other than the yuzu flavor described in Table 1 were mixed, and heated and cooled to 80 ° C. or higher while stirring, for gelation and sterilization of the thickener. After cooling, the amount of zucchini flavor described in Table 1 was added to prepare dressings (Examples 1 to 3 and Comparative Examples 1 to 3).
The "Yuzu scenting" of the prepared dressing was ranked by five panelists (A to E), and the strongest one was regarded as 5 points, and the weakest was scored as 1 point.
Those that can not find a difference in the intensity of the scent were ranked the same and scored the same. The results are shown in Table 2.
In the table, "XG" represents xanthan gum and "CUD" represents curdlan.
第２表に示すとおり、キサンタンガムの添加量が多いものほど、ゆずの香り立ちが弱くなったが、キサンタンガムの代わりにカードランを使用することにより、ゆずの香り立ちが改善された。特にキサンタンガム全部を完全にカードランに代えた実施例３のドレッシングでは、キサンタンガムおよびカードランを添加しない比較例１（対照）と同等の香り立ちまで回復した。 As shown in Table 2, the more the amount of xanthan gum added, the weaker the flavor of yuzu, but the use of curdlan instead of xanthan gum improved the flavor of yuzu. In particular, the dressing of Example 3 in which all the xanthan gum was completely replaced with curdlan recovered to the same flavor as in Comparative Example 1 (control) in which xanthan gum and curdlan were not added.
また、キサンタンガムのみ使用して得られたドレッシングおよびキサンタンガムの一部または全部に代えてカードランを使用して得られたドレッシングのいずれも、増粘剤を含有しないドレッシングと比較して適度な粘性を有していた。さらに、増粘剤を含有するいずれのドレッシングでも添加した具材の沈降が抑制されたが、該沈降の抑制度合は、カードランを使用して得たドレッシングの方が優れていることを、別途の試験の結果確認することができた。 In addition, both the dressing obtained using only xanthan gum and the dressing obtained using curdlan instead of part or all of xanthan gum have moderate viscosity compared to dressings not containing thickener. I had it. Furthermore, although the sedimentation of the added ingredients was suppressed in any dressing containing a thickener, the degree of suppression of the sedimentation is that the dressing obtained using curdlan is better, separately It was possible to confirm the result of the test.
本発明により、増粘剤としてキサンタンガム使用するとフレーバーリリースが悪化する液状調味料のフレーバーリリースを改善する方法、およびフレーバーリリースが良好な、増粘剤を含有する液状調味料の製造方法を提供することができる。
The present invention provides a method for improving the flavor release of a liquid seasoning in which the flavor release is deteriorated when xanthan gum is used as a thickener, and a method for producing a thickener-containing liquid seasoning having good flavor release. Can.
Claims (3)
A method for producing a liquid seasoning containing 0.2 wt% or more of xanthan gum at least as a thickener and containing an aroma component, characterized in that curdlan is used instead of part or all of the xanthan gum. , A method to improve the food and beverage flavor release that is reduced by xanthan gum.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05308913A (en) * | 1992-05-08 | 1993-11-22 | Takeda Chem Ind Ltd | Production of viscous food |
| JPH11123066A (en) * | 1997-10-24 | 1999-05-11 | Takeda Chem Ind Ltd | Fat lowering foods and additive composition for fat lowering foods |
| JP2000116353A (en) * | 1998-10-13 | 2000-04-25 | Kao Corp | Dressing of separated liquid type |
| JP2013215164A (en) * | 2012-04-11 | 2013-10-24 | Unitec Foods Co Ltd | Dressing and dressing-type seasoning |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPH05308913A (en) * | 1992-05-08 | 1993-11-22 | Takeda Chem Ind Ltd | Production of viscous food |
| JPH11123066A (en) * | 1997-10-24 | 1999-05-11 | Takeda Chem Ind Ltd | Fat lowering foods and additive composition for fat lowering foods |
| JP2000116353A (en) * | 1998-10-13 | 2000-04-25 | Kao Corp | Dressing of separated liquid type |
| JP2013215164A (en) * | 2012-04-11 | 2013-10-24 | Unitec Foods Co Ltd | Dressing and dressing-type seasoning |
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