JP2020110067A - Method for enhancing spice flavor of separate liquid seasoning, and separate liquid seasoning - Google Patents

Abstract

To provide a method for enhancing the spice flavor of a separate liquid seasoning, and a separate liquid seasoning with the spice flavor enhanced.SOLUTION: A method for enhancing the spice flavor of the separate liquid seasoning comprises adding 0.012 to 0.68 mass% of shiitake mushroom extract in terms of solid content to the separate liquid seasoning containing a spice. The separate liquid seasoning contains 0.2 to 4.0 mass% of a spice in terms of solid content, and 0.012 to 0.68 mass% of shiitake mushroom extract in terms of solid content.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a method for enhancing spice flavor of a separated liquid seasoning containing shiitake extract as an active ingredient, and a separated liquid seasoning in which the flavor of the spice containing spice and shiitake extract is enhanced.

Spices have the effects of improving the taste and palatability of foods and enhancing appetite, and can also be used as deodorants, and are therefore widely used in cooking around the world. In recent years, the cooking of each country has become popular in Japan, and the demand for spices is increasing. On the other hand, spices are often natural products and expensive, and there has been a demand for a method of enhancing the flavor of spice so that an equivalent flavor can be obtained even if the amount of spice used is reduced.

As a method for enhancing the flavor of spices, a method of adding a black tea extract (Patent Document 1), a method of coexisting methionol, 2-phenylethanol, and a protein hydrolyzate (Patent Document 2) and the like have been proposed. However, the method of enhancing the spice flavor of the separated liquid seasoning has not been sufficiently studied.

JP, 2006-034146, A JP, 2016-189716, A

In view of the above problems, it is an object of the present invention to provide a spice flavor enhancing method for a separated liquid seasoning, and a separated liquid seasoning in which the flavor of the spice is enhanced.

The present inventors have found that the flavor of spice is enhanced by adding a specific amount of shiitake extract to the solid content of the separated liquid seasoning containing spice, in order to complete the present invention. Specifically, the present invention provides the following.

(1) A method for enhancing flavor of spices in a separated liquid seasoning, which comprises adding 0.012 to 0.68 mass% of shiitake extract in terms of solid content to a separated liquid seasoning containing spices.
(2) A separated liquid seasoning containing 0.2 to 4.0 mass% of spices in terms of solid content and 0.012 to 0.68 mass% of shiitake extract in terms of solid content.
(3) The separated liquid seasoning according to (2), wherein the content ratio of the shiitake extract to the spice is 0.012 to 1.227.
(4) The separated liquid seasoning according to (2) or (3), which contains the oil phase in an amount of 5 to 40% by mass.

According to the present invention, there are provided a spice flavor enhancing method for a separated liquid seasoning, and a separated liquid seasoning in which the flavor of the spice is enhanced.

[Separated liquid seasoning]
The separated liquid seasoning of the present invention is a liquid seasoning containing an oil phase and an aqueous phase, and further contains a specific amount of spice and shiitake extract, and is a separated liquid seasoning with an enhanced spice flavor. .. Here, the flavor of spice in the present invention refers to the spiciness at the time of eating and the aroma that is felt when passing through the oral cavity to the nasal cavity. In addition, the flavor enhancement of spice refers to a state in which the spiciness and aroma are felt stronger than originally.
In the separated liquid seasoning of the present invention, the oil phase and the aqueous phase are almost separated when standing, and they are used by mixing, for example, by shaking at the time of use. Specifically, it refers to dressings, sauces, sauces, and other similar foods. A preferred embodiment of the separated liquid seasoning of the present invention is a dressing, and more specifically, a “separated liquid dressing” defined in Japanese Agricultural Standards (JAS) and the like can be mentioned.

[Oil phase]
The oil phase of the present invention may be the same as the oil phase component of the conventional separated liquid seasoning. Specific examples include edible oils, oil-soluble flavors and emulsifiers. The edible oil is soybean oil, rapeseed oil, corn oil, coconut oil, palm oil, medium chain fatty acid oil, rice oil, sesame oil, cottonseed oil, sunflower oil, safflower oil, linseed oil, perilla oil, olive oil, peanut oil, Grape seed oil, macadamia nut oil, hazelnut oil, avocado oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, rice bran oil, wheat germ oil, flavor oil (herb oil, garlic oil, etc.), etc. The mixed fats and oils which combined 1 type or 2 types or more selected from are mentioned. Further, fractionated oils of these fats and oils, hydrogenated oils, transesterified oils and the like can also be used. As the edible oil, the oil phase of the present invention can preferably use one or more kinds selected from olive oil and rapeseed oil.
The content of the oil phase in the separated liquid seasoning of the present invention is preferably 5 to 40% by mass, more preferably 8 to 30% by mass, and most preferably 10 to 20% by mass. When the content of the oil phase is within the above range, the effect of the present invention is easily exhibited.
The content of the edible oil in the oil phase is preferably 90 to 100% by mass, more preferably 95 to 99% by mass.

[Water phase]
The water phase of the present invention may be the same as the water phase component of the conventional separated liquid seasoning. Specifically, liquid seasonings such as vinegar, salt, sugar, flavoring agents such as flavors, and various additives such as seasonings, stabilizers, and coloring agents, and crushing, to the extent that the effects of the present invention are not impaired. Examples include solids of vegetables and fruits. The water used for water addition is not particularly limited, and tap water, well water, purified water, ion-exchanged water or the like can be used.
The content of the aqueous phase in the separated liquid seasoning of the present invention is preferably 60 to 95% by mass, more preferably 70 to 92% by mass, and most preferably 80 to 90% by mass.
Moreover, when the separated liquid seasoning of the present invention contains salt, the content of the salt in the aqueous phase is preferably 2 to 15% by mass, more preferably 3 to 12% by mass, and most preferably 4 to 10% by mass. %. Further, when the separated liquid seasoning of the present invention contains vinegar, the content of vinegar in the aqueous phase depends on the acetic acidity of vinegar, but the acetic acidity is preferably 0.3 to 3% by mass, more preferably 0. 0.5 to 2.5% by mass, and most preferably 0.7 to 2% by mass.

[spices]
The spice (also referred to as spice) of the present invention is a flavor or aromatic leaf, stem, bark, root, flower, bud, seed, fruit, pericarp, or an extract thereof, which has a special flavor to foods. For the purpose of giving, it is used individually or as a mixture of a plurality of them. The spice of the present invention is not particularly limited as long as it is used in ordinary foods.
The spices of the present invention specifically include lemongrass, bay leaf, coriander, cloves, cinnamon, fennel (fennel), cumin, ginger, red pepper, black pepper, white pepper, bell pepper, caraway, anise, basil, One or more selected from parsley, sage, thyme, oregano, rosemary, celery seed, mint, garden cress, dill, marjoram, celery, garlic, onion, and the like, and preferably black pepper, white It is one or more selected from pepper, bell pepper, garlic, and onion.

The separated liquid seasoning of the present invention contains the spice in an amount of 0.2 to 4.0 mass% in terms of solid content. Further, the separated liquid seasoning of the present invention has the above spice in terms of solid content, preferably 0.3 to 3.5% by mass, more preferably 0.5 to 3.0% by mass, and most preferably 1.0. -2.5 mass% is contained. When the spice content is within the above range, the separated liquid seasoning of the present invention enhances the spice flavor. Further, if the content of spices in the separated liquid seasoning of the present invention exceeds 4.0% by mass, the raw material cost becomes high, which is not preferable. When the above-mentioned spice contains water, it may be contained so that the residual (solid content) obtained by a conventional dry weight loss method (105° C., 4 hours) falls within a desired range.

[Shiitake extract]
The shiitake mushroom extract of the present invention is obtained by extracting shiitake mushroom with water or the like, and drying or concentrating it. The shiitake extract is not particularly limited as long as it is used in ordinary foods, and powder type, liquid type, or a mixture of both types can be used.

The separated liquid seasoning of the present invention contains the above shiitake extract in an amount of 0.012 to 0.68 mass% in terms of solid content. The content of the shiitake extract in the separated liquid seasoning of the present invention is preferably 0.023 to 0.45% by mass, more preferably 0.035 to 0.28% by mass, most preferably the solid content. Is 0.046 to 0.11% by mass. When the content of the shiitake extract is within the above range, the separated liquid seasoning of the present invention has no flavor derived from shiitake and is excellent in spice flavor. Further, if the content of the shiitake extract in the separated liquid seasoning of the present invention exceeds 0.68% by mass, the flavor derived from the shiitake is felt, which is not preferable. When the shiitake extract is in a liquid state, the residue (solid content) determined by a conventional dry weight loss method (105° C., 4 hours) may be contained in a desired range.

In the separated liquid seasoning of the present invention, the content ratio of the shiitake extract to the spice (that is, the content of the shiitake extract divided by the content of spice) is preferably 0.012 to 1.227, and It is preferably 0.039 to 0.614, even more preferably 0.041 to 0.409, and most preferably 0.061 to 0.123. When the content ratio of the shiitake extract to the spice is in the above range, the separated liquid seasoning of the present invention enhances the spice flavor.

[Method for producing separated liquid seasoning]
The separated liquid seasoning of the present invention can be produced according to a usual method for producing a separated liquid seasoning. For example, in the case of the method for producing a dressing, which is one embodiment of the separated liquid seasoning of the present invention, the oil phase and the water phase are separately prepared and then laminated. Specifically, edible oil and an oil-soluble raw material are uniformly mixed to prepare an oil phase part, and apart from that, a raw material of an aqueous phase (for example, sugar, thickening polysaccharide, vinegar, salt, water, etc.) is added. The raw material is uniformly dispersed by heating and stirring to prepare an aqueous phase portion. The aqueous phase can be heated and stirred under pressure, reduced pressure or normal pressure, and usually under normal pressure. The heating temperature is not particularly limited as long as it is a temperature at which the raw materials are dissolved and sterilized, and the heating temperature is usually 40 to 95°C, preferably 60 to 95°C. The stirring can be carried out by any one as long as the raw materials can be uniformly dispersed.For example, a stirrer or a method such as a propeller, a homomixer, a blender, a disper, a paddle mixer, a static mixer, and an ultrasonic wave can be used. You can Then, the dressing is obtained by cooling to about room temperature and adding the separately prepared oil phase portion to the obtained water phase portion to form a layer.

The separated liquid seasoning of the present invention may be hot pack sterilized or retort sterilized. There is no particular limitation on the method of hot-pack sterilizing the liquid seasoning and the material of the hot-pack, and conventionally known methods and materials can be used. The hot-pack filling conditions are not particularly limited and may be conventionally known conditions, for example, 45° C. or higher, preferably 60° C. or higher. Further, the method for sterilizing the liquid seasoning by retort sterilization and the container used for retort sterilization are not particularly limited, and a conventionally known method or the like can be used. The retort sterilization method may be, for example, 120° C. and 30 to 60 minutes. Further, it may be a semi-retort at a temperature of 105 to 115°C, a high-retort at a temperature of 130°C or higher, and the like.

[Spice flavor enhancement method]
According to the spice flavor enhancement method of the separated liquid seasoning of the present invention, the separated liquid seasoning containing the spice, by adding a specific amount of shiitake extract in terms of solid content, the spice flavor of the separated liquid seasoning. Can be enhanced. Furthermore, the amount of spices used can be reduced, and the raw material cost can be reduced.

In the method for enhancing spice flavor of a separated liquid seasoning according to the present invention, 0.012 to 0.68% by mass in terms of solid content of shiitake extract is added to a separated liquid seasoning containing spice. The amount of the shiitake extract contained in the separated liquid seasoning of the present invention is preferably 0.023 to 0.45% by mass, more preferably 0.035 to 0.28% by mass, and most preferably the solid content. Is 0.046 to 0.11% by mass. When the content of the shiitake extract is within the above range, the separated liquid seasoning of the present invention does not have the flavor derived from shiitake and the spice flavor is enhanced. Further, if the content of the shiitake extract in the separated liquid seasoning of the present invention exceeds 0.68% by mass, the flavor derived from the shiitake is felt, which is not preferable. When the above-mentioned shiitake extract is in a liquid state, it may be blended so that the residue (solid content) obtained by a conventional dry weight loss method (105°C, 4 hours) falls within a desired range.

The method for enhancing the flavor of spices of the separated liquid seasoning of the present invention is a separated liquid seasoning containing spices, wherein the content ratio of the shiitake extract to the spice (that is, the content of the shiitake extract is removed by the content of the spice. Those) are preferably 0.012 to 1.227, more preferably 0.039 to 0.614, even more preferably 0.041 to 0.409, and most preferably 0.061 to 0.123. To formulate. When the content ratio of the shiitake extract to the spice is in the above range, the effect of the present invention is easily exhibited.

The method for enhancing spice flavor of a separated liquid seasoning of the present invention is preferably 0.2 to 4.0% by mass, more preferably 0.3 to 3.% by mass of spice in the separated liquid seasoning. 5% by mass, even more preferably 0.5 to 3.0% by mass, most preferably 1.0 to 2.5% by mass.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

[Production of separated liquid dressing]
According to the formulations of Tables 1 to 3, various raw materials other than rapeseed oil and water were charged into a warmable container equipped with a stirrer, and the raw materials were melted by heating while stirring until the product temperature reached 90°C. Then, it cooled to room temperature and prepared the water phase part. Next, after filling the water phase part in a transparent container, the oil phase part (rapeseed oil) was overlaid and sealed to produce separated liquid dressings (Examples 1 to 9 and Comparative Examples 1 to 6). In addition, in the various liquid separation dressings of Tables 1 to 3, liquid separation dressings containing no shiitake extract were also produced and used as control examples (control examples 1 to 3).
The spice mix used is Kaneka Sun Spice Spice Mix MI (solid content 93.2% by mass, a mixture of black pepper, white pepper, bell pepper, garlic and onion), and the shiitake extract is Shiitake extract SK-60 (solid content 57.2% by mass) manufactured by Nikken Foods Co., Ltd. was used.

[Evaluation of flavor of separated liquid dressing]
The flavor evaluation of the spices of the separated liquid dressing was performed by shaking the above-prepared separated liquid dressing in a container 10 times to temporarily emulsify it, and adding 5 g of it onto 10 g of cut lettuce. The panel ate and scored according to the following scoring criteria, and evaluated from the total score of 5 persons according to the following scoring criteria. The evaluation results are shown in Tables 1 to 3.
(Scoring criteria)
2 points: The flavor of spice (spicyness and aroma) is more strongly felt than that of 1 point as compared with the control example.
1 point: The flavor (spicyness and aroma) of spice is strongly felt as compared with the control example.
0 point: The flavor (spicyness and aroma) of the spice is felt to be equal or weaker than that of the control example. Or you can feel the flavor of shiitake mushrooms.
(Evaluation criteria)
9 points or more and 10 points or less: ◎ (very good)
6 points or more and 8 points or less: ○ (good)
0 points or more and 5 points or less: × (defective)

The "solid content of shiitake extract" in Tables 1 to 3 is the solid content value obtained by removing water from the blended amount of shiitake extract, and the "solid content of spice mix" is the blend of spice mix. It is a value in terms of solid content excluding water from the amount. The term "Shiitake extract/spice mix" means the ratio of the solid content of the shiitake extract to the solid content of the spice mix (the solid content of the shiitake extract divided by the solid content of the spice mix). Is.

Claims (4)

A method for enhancing flavor of a spice of a separated liquid seasoning, which comprises adding 0.012 to 0.68 mass% of the shiitake extract in terms of solid content to the separated liquid seasoning containing spice. Separated liquid seasoning containing 0.2 to 4.0% by mass of spice and 0.012 to 0.68% by mass of shiitake extract in terms of solid content. The separated liquid seasoning according to claim 2, wherein the content ratio of the shiitake extract to the spice is 0.012 to 1.227. The separated liquid seasoning according to claim 2 or 3, which contains 5 to 40% by mass of an oil phase.