JP2020198837A - Flavor enhancing method of perilla as seasoning, and seasoning - Google Patents
Flavor enhancing method of perilla as seasoning, and seasoning Download PDFInfo
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- JP2020198837A JP2020198837A JP2019109393A JP2019109393A JP2020198837A JP 2020198837 A JP2020198837 A JP 2020198837A JP 2019109393 A JP2019109393 A JP 2019109393A JP 2019109393 A JP2019109393 A JP 2019109393A JP 2020198837 A JP2020198837 A JP 2020198837A
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 102
- 235000004347 Perilla Nutrition 0.000 title claims abstract description 93
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 47
- 235000019634 flavors Nutrition 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title claims abstract description 26
- 230000002708 enhancing effect Effects 0.000 title abstract description 14
- 244000124853 Perilla frutescens Species 0.000 title description 79
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 126
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 102
- 235000021419 vinegar Nutrition 0.000 claims abstract description 32
- 239000000052 vinegar Substances 0.000 claims abstract description 32
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 18
- 241000229722 Perilla <angiosperm> Species 0.000 claims abstract description 14
- 239000004615 ingredient Substances 0.000 claims description 4
- 230000003416 augmentation Effects 0.000 claims 1
- 239000003921 oil Substances 0.000 description 31
- 235000019198 oils Nutrition 0.000 description 31
- 239000008346 aqueous phase Substances 0.000 description 27
- 239000007788 liquid Substances 0.000 description 26
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 15
- 239000002994 raw material Substances 0.000 description 13
- 239000012071 phase Substances 0.000 description 12
- 239000003925 fat Substances 0.000 description 10
- 235000005979 Citrus limon Nutrition 0.000 description 7
- 244000131522 Citrus pyriformis Species 0.000 description 7
- 235000013399 edible fruits Nutrition 0.000 description 7
- 238000000926 separation method Methods 0.000 description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 235000019484 Rapeseed oil Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 241000207199 Citrus Species 0.000 description 2
- 241000207923 Lamiaceae Species 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 239000010495 camellia oil Substances 0.000 description 2
- 235000020971 citrus fruits Nutrition 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000012086 standard solution Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 241000951471 Citrus junos Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000004281 Eucalyptus maculata Species 0.000 description 1
- 235000019487 Hazelnut oil Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 235000018330 Macadamia integrifolia Nutrition 0.000 description 1
- 240000000912 Macadamia tetraphylla Species 0.000 description 1
- 235000003800 Macadamia tetraphylla Nutrition 0.000 description 1
- 235000010676 Ocimum basilicum Nutrition 0.000 description 1
- 240000007926 Ocimum gratissimum Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- 235000019498 Walnut oil Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000021324 borage oil Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000015071 dressings Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 229940007062 eucalyptus extract Drugs 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000010647 garlic oil Substances 0.000 description 1
- 239000008169 grapeseed oil Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 239000010468 hazelnut oil Substances 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 150000004667 medium chain fatty acids Chemical class 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000010466 nut oil Substances 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000008171 pumpkin seed oil Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000008170 walnut oil Substances 0.000 description 1
- 230000004580 weight loss Effects 0.000 description 1
- 239000010497 wheat germ oil Substances 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
Description
本発明は、食酢、クエン酸を含む果汁、及びクエン酸を含む果肉から選ばれる１種又は２種以上を有効成分とする、調味料のシソの風味増強方法、並びに、シソの葉と、食酢、クエン酸を含む果汁、及びクエン酸を含む果肉から選ばれる１種又は２種以上とを含有する、前記シソの風味が増強された調味料に関する。 The present invention comprises a method for enhancing the flavor of perilla as a seasoning, which comprises one or more selected from vinegar, fruit juice containing citric acid, and fruit meat containing citric acid, as well as perilla leaves and vinegar. The present invention relates to a seasoning having an enhanced flavor of vinegar, which comprises one or more selected from citric acid-containing fruit juice and citric acid-containing fruit meat.
シソの葉は、特有の爽やかな風味を持つことから、一枚葉、スライス、千切り、みじん切り、ペースト、搾り汁等にして料理の添え物や香味付けに用いられてきた。加工食品においても、シソの葉を原料として含有し、シソの風味を謳った調味料などの商品が販売されているが、生のシソの葉を使用したときに感じられるフレッシュで力強い風味が得にくい（又は、風味が低下する）問題があった。 Perilla leaves have a peculiar refreshing flavor, so they have been used as side dishes and flavors for cooking as single leaves, slices, shreds, chopped, pastes, squeezed juices, and the like. Even in processed foods, products such as seasonings that contain perilla leaves as a raw material and sing the flavor of perilla are sold, but the fresh and powerful flavor that can be felt when using raw perilla leaves is obtained. There was a problem that it was difficult (or the flavor was reduced).
加工食品中のシソの風味の低下を抑制する方法として、特定量のバジル加工品や、特定量のユーカリ抽出物を添加する方法が報告されているが（特許文献１及び２）、シソの葉を含有する調味料のシソの風味増強方法については、十分な検討がされていなかった。 As a method of suppressing deterioration of the flavor of perilla in processed foods, a method of adding a specific amount of processed basil or a specific amount of eucalyptus extract has been reported (Patent Documents 1 and 2), but perilla leaves. A method for enhancing the flavor of perilla, which is a seasoning containing eucalyptus, has not been sufficiently studied.
本発明は、上記の問題を鑑み、調味料のシソの風味増強方法、及び、シソの風味が増強された調味料を提供することを課題とする。 In view of the above problems, it is an object of the present invention to provide a method for enhancing the perilla flavor of a seasoning and a seasoning having an enhanced perilla flavor.
本発明者らは、シソの葉を含有する調味料が、食酢、クエン酸を含む果汁、及びクエン酸を含む果肉から選ばれる１種又は２種以上（以下、成分Ａともいう。）を、成分Ａに由来する酢酸換算酸度が、特定の酢酸換算酸度となるように該成分Ａを含有することで、シソの風味が増強されることを見出し、本発明を完成した。具体的には、本発明は以下を提供する。 The present inventors have prepared one or more kinds of seasonings containing perilla leaves selected from vinegar, fruit juice containing citric acid, and pulp containing citric acid (hereinafter, also referred to as component A). The present invention has been completed by finding that the flavor of perilla is enhanced by containing the component A so that the citric acid equivalent derived from the component A becomes a specific citric acid equivalent acidity. Specifically, the present invention provides the following.
（１）シソの葉、及び成分Ａを含有する調味料であって、成分Ａに由来する酢酸換算酸度が０．３〜３．０となる量の該成分Ａを含有させる、該調味料のシソの風味増強方法。
成分Ａ：食酢、クエン酸を含む果汁、及びクエン酸を含む果肉から選ばれる１種又は２種以上。
（２）前記調味料が液状調味料である、（１）に記載の調味料のシソの風味増強方法。
（３）前記調味料が分離タイプドレッシングである、（１）又は（２）に記載の調味料のシソの風味増強方法。
（４）シソの葉、及び成分Ａを含有し、該成分Ａに由来する酢酸換算酸度が０．３〜３．０である調味料。
成分Ａ：食酢、クエン酸を含む果汁、及びクエン酸を含む果肉から選ばれる１種又は２種以上。
（５）前記シソの葉を乾燥物換算で０．００４〜０．３５質量％含有する、（４）に記載の調味料。
（６）前記調味料が液状調味料である、（４）又は（５）に記載の調味料。
（７）前記調味料が分離タイプドレッシングである、（４）〜（６）のいずれか１つに記載の調味料。
(1) A seasoning containing perilla leaves and component A, which contains the component A in an amount such that the acetic acid equivalent acidity derived from the component A is 0.3 to 3.0. How to enhance the flavor of perilla.
Ingredient A: One or more selected from vinegar, fruit juice containing citric acid, and pulp containing citric acid.
(2) The method for enhancing the flavor of perilla of the seasoning according to (1), wherein the seasoning is a liquid seasoning.
(3) The method for enhancing the perilla flavor of a seasoning according to (1) or (2), wherein the seasoning is a separation type dressing.
(4) A seasoning containing perilla leaves and component A and having an acetic acid equivalent acidity of 0.3 to 3.0 derived from the component A.
Ingredient A: One or more selected from vinegar, fruit juice containing citric acid, and pulp containing citric acid.
(5) The seasoning according to (4), which contains 0.004 to 0.35% by mass of the perilla leaves in terms of dried matter.
(6) The seasoning according to (4) or (5), wherein the seasoning is a liquid seasoning.
(7) The seasoning according to any one of (4) to (6), wherein the seasoning is a separation type dressing.
本発明によれば、調味料のシソの風味増強方法、及び、シソの風味が増強された調味料が提供される。 According to the present invention, there is provided a method for enhancing the flavor of perilla as a seasoning, and a seasoning in which the flavor of perilla is enhanced.
［調味料］
本発明の調味料とは、シソの葉と、食酢、クエン酸を含む果汁、及びクエン酸を含む果肉から選ばれる１種又は２種以上とを含有する、シソの風味が増強された調味料である。ここで、本発明におけるシソの風味とは、喫食時に感じるシソの葉に由来する特有の香気を指す。また、シソの風味増強とは、前記香気が元来よりも強く感じられる状態を指す。
本発明の調味料とは、料理への味付けを目的としたものであれば特に限定されず、固体状（粉末状）、液状のいずれの態様であってもよい。本発明の調味料は、好ましくは液状の調味料である。本発明の調味料が液状の調味料である場合、具体的にはドレッシング、タレ、ソース、又はその他これらに類する食品を指す。本発明の調味料が液状の調味料である場合、好ましい態様としてはドレッシングが挙げられるが、本発明の効果を奏しやすい分離タイプドレッシングが最も好ましい態様である。ここで、分離タイプドレッシングとは、油相と水相を含む調味料であり、静置時には油相と水相とがほぼ分離しており、使用時に振盪するなどして混ぜ合わせて使用されるものである。例えば、日本農林規格（ＪＡＳ）において定義される「分離液状ドレッシング」等が挙げられる。
[seasoning]
The seasoning of the present invention is a seasoning with enhanced perilla flavor, which contains perilla leaves and one or more selected from vinegar, fruit juice containing citric acid, and fruit pulp containing citric acid. Is. Here, the perilla flavor in the present invention refers to a peculiar aroma derived from perilla leaves that is felt at the time of eating. Further, the flavor enhancement of perilla refers to a state in which the aroma is felt stronger than originally.
The seasoning of the present invention is not particularly limited as long as it is intended for seasoning a dish, and may be in any form of solid (powder) or liquid. The seasoning of the present invention is preferably a liquid seasoning. When the seasoning of the present invention is a liquid seasoning, it specifically refers to dressings, sauces, sauces, or other similar foods. When the seasoning of the present invention is a liquid seasoning, a dressing can be mentioned as a preferred embodiment, but a separation type dressing that easily exerts the effect of the present invention is the most preferable embodiment. Here, the separation type dressing is a seasoning containing an oil phase and an aqueous phase, and the oil phase and the aqueous phase are almost separated at the time of standing, and are used by mixing them by shaking at the time of use. It is a thing. For example, "separated liquid dressing" defined in the Japanese Agricultural Standard (JAS) can be mentioned.
本発明の調味料は、本発明の効果を損なわない限りにおいて、従来の調味料と同様の原料を配合できる。具体的には、シソの葉、並びに、食酢、クエン酸を含む果汁、及びクエン酸を含む果肉から選ばれる１種又は２種以上の他に、醤油、食塩、糖、スパイス、フレーバー等の呈味料、各種のエキス・抽出物、安定剤、着色料等の各種添加剤、粉砕した野菜や果実の固形分等が挙げられる。 The seasoning of the present invention can contain the same raw materials as the conventional seasoning as long as the effects of the present invention are not impaired. Specifically, in addition to one or more selected from perilla leaves, vinegar, fruit juice containing citric acid, and pulp containing citric acid, presentation of soy sauce, salt, sugar, spices, flavors, etc. Examples thereof include various additives such as seasonings, various extracts / extracts, stabilizers and coloring agents, and solid contents of crushed vegetables and fruits.
本発明の調味料は、油脂を含有しても良い。本発明の調味料中の油脂は、本発明の効果を損なわない限りにおいて、従来の調味料の油脂成分と同様のものが使用できる。具体的には、食用油、粉末油脂、油溶性のフレーバー、油溶性の乳化剤等が挙げられる。また、前記食用油は、大豆油、菜種油、コーン油、ヤシ油、パーム油、中鎖脂肪酸油、米油、ゴマ油、綿実油、ひまわり油、紅花油、亜麻仁油、シソ油、オリーブ油、落花生油、ブドウ種子油、マカデミアナッツ油、ヘーゼルナッツ油、カボチャ種子油、クルミ油、椿油、茶実油、エゴマ油、ボラージ油、小麦胚芽油、及び香味オイル（ハーブオイル、ガーリックオイル等）等から選択される１種の油脂又はこれらのうち２種以上を組み合わせた混合油脂が挙げられる。また、これらの油脂の分別油、硬化油、エステル交換油等を用いることもできる。また、前記の油脂を粉末化した粉末油脂を用いることもできる。 The seasoning of the present invention may contain fats and oils. As the fats and oils in the seasoning of the present invention, the same fats and oils as those of the conventional seasonings can be used as long as the effects of the present invention are not impaired. Specific examples thereof include cooking oils, powdered oils and fats, oil-soluble flavors, oil-soluble emulsifiers and the like. The edible oils include soybean oil, rapeseed oil, corn oil, palm oil, palm oil, medium-chain fatty acid oil, rice oil, sesame oil, cottonseed oil, sunflower oil, red flower oil, flaxseed oil, perilla oil, olive oil, and peanut oil. Selected from grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, egoma oil, borage oil, wheat germ oil, flavor oil (herb oil, garlic oil, etc.) 1 Examples thereof include seed oils and fats or mixed oils and fats in which two or more of these are combined. Further, fractionated oils, hydrogenated oils, transesterified oils and the like of these fats and oils can also be used. In addition, powdered fats and oils obtained by powdering the above fats and oils can also be used.
本発明の調味料が油脂を含有する場合、本発明の調味料中の該油脂の含有量は、好ましくは１０〜５０質量％、より好ましくは２０〜４５質量％、最も好ましくは３０〜４０質量％である。また、本発明の調味料が水相と油相とを含有する液状の調味料の場合、本発明の調味料中の該水相の含有量は、好ましくは５０〜９０質量％、より好ましくは５５〜８０質量％、最も好ましくは６０〜７０質量％である。 When the seasoning of the present invention contains fats and oils, the content of the fats and oils in the seasoning of the present invention is preferably 10 to 50% by mass, more preferably 20 to 45% by mass, and most preferably 30 to 40% by mass. %. When the seasoning of the present invention is a liquid seasoning containing an aqueous phase and an oil phase, the content of the aqueous phase in the seasoning of the present invention is preferably 50 to 90% by mass, more preferably. It is 55 to 80% by mass, most preferably 60 to 70% by mass.
［シソの葉］
本発明におけるシソの葉とは、シソ科シソ属（Ｐｅｒｉｌｌａ）植物の葉を指す。シソ科植物としては、特に制限されないが、例えば、青ジソ、赤ジソ、ちりめんジソ、かためんジソ等が挙げられる。本発明におけるシソの葉は、前記の１種類のシソの葉を使用してもよいし、複数種のシソの葉を混合して使用してもよく、さらに、水漬け、オイル漬け、塩漬け、乾燥等の処理がされたシソの葉も使用できる。また、本発明のシソの葉は、粉砕物の態様が好ましい。前記シソの葉の粉砕物は、シソの葉を、細断、すり潰し、粉砕等の処理により、小片化したものである。
[Perilla leaf]
The perilla leaf in the present invention refers to the leaf of a plant belonging to the genus Perilla of the Labiatae family. The Labiatae plant is not particularly limited, and examples thereof include blue perilla, red perilla, chirimen-jako, and perilla. As the perilla leaves in the present invention, the above-mentioned one type of perilla leaves may be used, or a plurality of types of perilla leaves may be mixed and used, and further, water-pickled, oil-pickled, salt-pickled, etc. Perilla leaves that have been treated such as dried can also be used. Moreover, the perilla leaf of the present invention is preferably in the form of a pulverized product. The crushed perilla leaf is a crushed perilla leaf that has been shredded, ground, crushed, or the like into small pieces.
本発明の調味料中の上記シソの葉の含有量は、乾燥物換算で好ましくは０．００４〜０．３５質量％、より好ましくは０．００６〜０．１５質量％、よりさらに好ましくは０．００７〜０．０５質量％、最も好ましくは０．００８〜０．０１５質量％である。シソの葉の含有量が上記の範囲にあると、本発明の調味料は、シソの葉のもつ特有の香味が強く感じられる。なお、本発明における乾燥物換算とは、乾燥減量法（１０５℃，４時間：日本薬局方）により求めた残分（固形分）である。また、上記シソの葉が、水以外の他の原料（塩など）を含む場合は、他の原料を除いたシソの葉のみの乾燥物換算量が、所望の範囲となるように含有すればよい。 The content of the perilla leaves in the seasoning of the present invention is preferably 0.004 to 0.35% by mass, more preferably 0.006 to 0.15% by mass, and even more preferably 0 in terms of dry matter. It is .007 to 0.05% by mass, most preferably 0.008 to 0.015% by mass. When the content of perilla leaves is in the above range, the seasoning of the present invention strongly feels the peculiar flavor of perilla leaves. The dry matter conversion in the present invention is the residual amount (solid content) obtained by the dry weight loss method (105 ° C., 4 hours: Japanese Pharmacopoeia). When the perilla leaves contain raw materials other than water (salt, etc.), the dried perilla leaves excluding the other raw materials should be contained so as to be within a desired range. Good.
［食酢］
本発明における食酢は特に限定されないが、醸造酢（穀物酢、果実酢）、合成酢等が挙げられる。本発明の調味料が食酢を含む場合、該調味料中に含まれる食酢は、該食酢に由来する酢酸換算酸度が、調味料中に所望の酢酸換算酸度となるように含有されればよい。また、本発明の調味料が油相と水相とを含有する液状の調味料の場合は、水相中の酢酸換算酸度が、所望の酢酸換算酸度となるように食酢を含有すればよい。
[Vinegar]
The vinegar in the present invention is not particularly limited, and examples thereof include brewed vinegar (grain vinegar, fruit vinegar) and synthetic vinegar. When the seasoning of the present invention contains vinegar, the vinegar contained in the seasoning may be contained in the seasoning so that the acetic acid-equivalent acidity derived from the vinegar becomes the desired acetic acid-equivalent acidity. When the seasoning of the present invention is a liquid seasoning containing an oil phase and an aqueous phase, vinegar may be contained so that the acetic acid equivalent acidity in the aqueous phase becomes a desired acetic acid equivalent acidity.
［クエン酸を含む果汁］
本発明におけるクエン酸を含む果汁は特に限定されないが、柑橘類の果汁（レモン果汁、かぼす果汁、すだち果汁、ゆず果汁）、ウメ果汁等が挙げられる。本発明におけるクエン酸を含む果汁は、好ましくはレモン果汁である。本発明の調味料がクエン酸を含む果汁を含む場合、該調味料中に含まれるクエン酸を含む果汁は、該果汁に由来する酢酸換算酸度が、調味料中に所望の酢酸換算酸度となるように含有されればよい。また、本発明の調味料が油相と水相とを含有する液状の調味料の場合は、水相中の酢酸換算酸度が、所望の酢酸換算酸度となるようにクエン酸を含む果汁を含有すればよい。
[Juice containing citric acid]
The juice containing citric acid in the present invention is not particularly limited, and examples thereof include citrus juice (lemon juice, kabosu juice, sudachi juice, yuzu juice), and ume juice. The citric acid-containing fruit juice in the present invention is preferably lemon juice. When the seasoning of the present invention contains a fruit juice containing citric acid, the acetic acid equivalent acidity derived from the fruit juice of the fruit juice containing citric acid contained in the seasoning becomes the desired acetic acid equivalent acidity in the seasoning. It may be contained as such. When the seasoning of the present invention is a liquid seasoning containing an oil phase and an aqueous phase, it contains fruit juice containing citric acid so that the acetic acid equivalent acidity in the aqueous phase becomes a desired acetic acid equivalent acidity. do it.
［クエン酸を含む果肉］
本発明におけるクエン酸を含む果肉は特に限定されないが、柑橘類のピューレ、ウメ果肉等が挙げられる。本発明におけるクエン酸を含む果肉は、好ましくはウメ果肉である。本発明の調味料がクエン酸を含む果肉を含む場合、該調味料中に含まれるクエン酸を含む果肉は、該果肉に由来する酢酸換算酸度が、調味料中に所望の酢酸換算酸度となるように含有されればよい。また、本発明の調味料が油相と水相とを含有する液状の調味料の場合は、水相中の酢酸換算酸度が、所望の酢酸換算酸度となるようにクエン酸を含む果肉を含有すればよい。
[Flesh containing citric acid]
The flesh containing citric acid in the present invention is not particularly limited, and examples thereof include citrus puree and ume flesh. The flesh containing citric acid in the present invention is preferably ume flesh. When the seasoning of the present invention contains citric acid-containing flesh, the acetic acid-equivalent acidity derived from the flesh of the flesh containing citric acid contained in the seasoning becomes the desired acetic acid-equivalent acidity in the seasoning. It may be contained as such. Further, when the seasoning of the present invention is a liquid seasoning containing an oil phase and an aqueous phase, the fruit meat containing citric acid is contained so that the acetic acid equivalent acidity in the aqueous phase becomes the desired acetic acid equivalent acidity. do it.
［酢酸換算酸度］
本発明の調味料は、食酢、クエン酸を含む果汁、及びクエン酸を含む果肉から選ばれる１種又は２種以上に由来する酢酸換算酸度が０．３〜３．０であり、好ましくは０．５〜２．８、より好ましくは１．０〜２．５、最も好ましくは１．３〜２．２である。酢酸換算酸度が前記範囲内にあると、本発明の調味料は、シソの葉の特有の香味が強く感じられる。なお、本発明の調味料が水相と油相とを含む液状の調味料の場合は、水相中の酢酸換算酸度を指す。
[Acetic acid equivalent acidity]
The seasoning of the present invention has an acetic acid equivalent acidity of 0.3 to 3.0, preferably 0, derived from one or more selected from vinegar, fruit juice containing citric acid, and pulp containing citric acid. It is .5-2.8, more preferably 1.0-2.5, and most preferably 1.3-2.2. When the acetic acid equivalent acidity is within the above range, the seasoning of the present invention has a strong perilla leaf-specific flavor. When the seasoning of the present invention is a liquid seasoning containing an aqueous phase and an oil phase, it refers to the acetic acid-equivalent acidity in the aqueous phase.
次に、本発明における酢酸換算酸度の測定方法を以下に説明する。
食酢、クエン酸を含む果汁、及びクエン酸を含む果肉から選ばれる１種又は２種以上を、酸度や色調に応じて０．１〜１ｇの範囲で採取し、水を加えて１００ｍＬとする。フェノールフタレインを指示薬として、力価既知の０．１Ｎ−水酸化ナトリウム溶液で滴定して微紅色が３０秒間継続した時点を終点とし、下記式により求める。
酢酸換算酸度（％）＝Ａ×Ｆ×０．００６００５／Ｂ×１００
Ａ：０．１Ｎ−ＮａＯＨ標準液の滴定量（ｍｌ）
Ｆ：０．１Ｎ−ＮａＯＨ標準液の力価
Ｂ：試料採取量（ｇ）
Next, the method for measuring the acetic acid equivalent acidity in the present invention will be described below.
One or more selected from vinegar, fruit juice containing citric acid, and pulp containing citric acid are collected in the range of 0.1 to 1 g depending on the acidity and color tone, and water is added to make 100 mL. Using phenolphthalein as an indicator, titrate with a 0.1N-sodium hydroxide solution of known titer, and the end point is when the slight red color continues for 30 seconds, and the calculation is performed by the following formula.
Acetic acid equivalent acidity (%) = A x F x 0.006005 / B x 100
A: Titration of 0.1N-NaOH standard solution (ml)
F: Titer of 0.1N-NaOH standard solution B: Sampling amount (g)
［調味料の製造方法］
本発明の調味料は、通常の調味料の製造方法に従って製造できる。例えば、本発明の調味料の一つの態様である分離タイプドレッシングの製造方法の場合、油相部と水相部を別々に調製し、重層して製造する。具体的には、油脂に油溶性の原料を均一に溶解し油相部を調製し、それとは別に、水相の原料（例えば、シソの葉の粉砕物、食酢、糖類、食塩、水等）を加熱撹拌して原料を均一に分散させ水相部を調製する。水相部の加熱攪拌は加圧、減圧又は常圧下で可能であり、通常は常圧下で行われる。加熱温度に特に制限はなく、原材料が溶解、殺菌がなされる温度であればよく、通常は４０〜９５℃の温度で、好ましくは６０〜９５℃の温度で行われる。攪拌は原料の均一な分散等がなされるものであればどのようなものでも実施することができ、例えば、プロペラ、ホモミキサー、ブレンダー、ディスパー、パドルミキサー、スタティックミキサー、超音波等を用いることができる。その後、常温程度まで冷却し、得られた水相部に、別で調製した油相部を加えて重層することによって分離タイプドレッシングを得る。
[Manufacturing method of seasoning]
The seasoning of the present invention can be produced according to a usual method for producing a seasoning. For example, in the case of the method for producing a separation type dressing, which is one aspect of the seasoning of the present invention, the oil phase portion and the aqueous phase portion are prepared separately and produced in layers. Specifically, an oil-soluble raw material is uniformly dissolved in fats and oils to prepare an oil phase portion, and separately, an aqueous phase raw material (for example, crushed perilla leaves, vinegar, sugar, salt, water, etc.) Is heated and stirred to uniformly disperse the raw materials to prepare an aqueous phase portion. The heating and stirring of the aqueous phase portion can be performed under pressurization, reduced pressure or normal pressure, and is usually performed under normal pressure. The heating temperature is not particularly limited as long as it is a temperature at which the raw material is melted and sterilized, and is usually at a temperature of 40 to 95 ° C, preferably at a temperature of 60 to 95 ° C. Stirring can be performed with any material as long as the raw materials are uniformly dispersed. For example, a propeller, a homomixer, a blender, a disper, a paddle mixer, a static mixer, an ultrasonic wave, or the like can be used. it can. Then, the dressing is cooled to about room temperature, and a separately prepared oil phase portion is added to the obtained aqueous phase portion and layered to obtain a separation type dressing.
本発明の調味料が液状の調味料の場合、該調味料はホットパック殺菌又はレトルト殺菌されていてもよい。液状の調味料をホットパック殺菌する方法及びホットパックの材質等に特に制限はなく、従来公知の方法及び材質のものを用いることができる。ホットパック充填条件についても特に制限はなく、従来公知の条件でよく、例えば４５℃以上の温度、好ましくは６０℃以上の温度で行うことができる。また、液状の調味料をレトルト殺菌する方法及びレトルト殺菌に用いる容器に特に制限はなく、従来公知の方法等を用いることができる。レトルト殺菌の方法としては、例えば１２０℃、３０〜６０分等でよい。また、１０５〜１１５℃の温度でのセミレトルト、１３０℃以上の温度のハイレトルト等であってもよい。 When the seasoning of the present invention is a liquid seasoning, the seasoning may be sterilized by hot pack or retort. The method for hot-packing the liquid seasoning and the material of the hot-pack are not particularly limited, and conventionally known methods and materials can be used. The hot pack filling conditions are not particularly limited, and conventionally known conditions may be used, for example, the hot pack filling conditions may be 45 ° C. or higher, preferably 60 ° C. or higher. Further, the method for retort sterilizing the liquid seasoning and the container used for the retort sterilization are not particularly limited, and conventionally known methods and the like can be used. The method of retort sterilization may be, for example, 120 ° C. for 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, or the like.
［シソの風味増強方法］
本発明の調味料のシソの風味増強方法によれば、シソの葉を含有する調味料に、食酢、クエン酸を含む果汁、及びクエン酸を含む果肉から選ばれる１種又は２種以上（以下、成分Ａともいう。）を、成分Ａに由来する酢酸換算酸度が、特定の酢酸換算酸度となるように該成分Ａを含有することにより、該調味料のシソの風味を増強することができる。さらには、シソの葉の使用量を低減でき、原料コストを下げることもできる。
[Perilla flavor enhancement method]
According to the method for enhancing the flavor of perilla of the seasoning of the present invention, one or more kinds selected from vinegar, fruit juice containing citric acid, and fruit meat containing citric acid in the seasoning containing perilla leaves (hereinafter, , Also referred to as component A), by containing the component A so that the citric acid equivalent derived from the component A becomes a specific citric acid equivalent acidity, the perilla flavor of the seasoning can be enhanced. .. Furthermore, the amount of perilla leaves used can be reduced, and the raw material cost can be reduced.
本発明の調味料のシソの風味増強方法は、シソの葉、及び成分Ａを含有する調味料に、成分Ａに由来する酢酸換算酸度が０．３〜３．０となる量の該成分Ａを含有させる方法である。また、本発明の調味料のシソの風味増強方法における、該調味料中の成分Ａに由来する酢酸換算酸度は、好ましくは０．５〜２．８、より好ましくは１．０〜２．５、最も好ましくは１．３〜２．２である。酢酸換算酸度が上記の範囲にあると、本発明の調味料は、シソの葉のもつ特有の香味が強く感じられる。また、本発明の調味料が油相と水相とを含有する場合は、水相中の酢酸換算酸度が上記の範囲となるように、上記成分Ａが配合されればよい。 In the method for enhancing the flavor of perilla of the seasoning of the present invention, the perilla leaf and the seasoning containing the component A have the acetic acid equivalent acidity derived from the component A of 0.3 to 3.0. It is a method of containing. Further, in the method for enhancing the perilla flavor of the seasoning of the present invention, the acetic acid equivalent acidity derived from the component A in the seasoning is preferably 0.5 to 2.8, more preferably 1.0 to 2.5. , Most preferably 1.3 to 2.2. When the acetic acid equivalent acidity is in the above range, the seasoning of the present invention strongly feels the peculiar flavor of perilla leaves. When the seasoning of the present invention contains an oil phase and an aqueous phase, the component A may be blended so that the acetic acid equivalent acidity in the aqueous phase is within the above range.
本発明の調味料のシソの風味増強方法は、シソの葉を含有する調味料に、シソの葉の含有量（乾燥物換算）に対する、調味料中の成分Ａに由来する酢酸換算酸度の比（すなわち、調味料中の成分Ａに由来する酢酸換算酸度を、シソの葉の粉砕物の含有量（乾燥物換算）で除したもの）が、好ましくは５０〜５００、より好ましくは８０〜４００、さらにより好ましくは１００〜３００、最も好ましくは１５０〜２５０となるように、成分Ａを含有させる。シソの葉の含有量（乾燥物換算）に対する、調味料中の成分Ａに由来する酢酸換算酸度の比が上記の範囲にあると、本発明の効果を奏しやすい。 In the method for enhancing the flavor of perilla of the seasoning of the present invention, the ratio of the acetic acid-equivalent acidity derived from the component A in the seasoning to the perilla leaf content (dry matter equivalent) of the perilla-containing seasoning. (That is, the acetic acid equivalent acidity derived from the component A in the seasoning divided by the content of the crushed perilla leaf (dry matter equivalent)) is preferably 50 to 500, more preferably 80 to 400. The component A is contained so as to be 100 to 300, more preferably 150 to 250. When the ratio of the acetic acid equivalent acidity derived from the component A in the seasoning to the perilla leaf content (dried matter equivalent) is in the above range, the effect of the present invention is likely to be exhibited.
本発明の調味料のシソの風味増強方法は、該調味料中にシソの葉が、乾燥物換算で好ましくは０．００４〜０．３５質量％、より好ましくは０．００６〜０．１５質量％、さらにより好ましくは０．００７〜０．０５質量％、最も好ましくは０．００８〜０．０１５質量％含有される。 In the method for enhancing the flavor of perilla of the seasoning of the present invention, perilla leaves in the seasoning are preferably 0.004 to 0.35% by mass, more preferably 0.006 to 0.15% by mass in terms of dry matter. %, More preferably 0.007 to 0.05% by mass, and most preferably 0.008 to 0.015% by mass.
以下、実施例によって本発明をより詳細に説明するが、本発明はこれらの実施例によって限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.
［分離液状ドレッシングの製造］
表１〜４の配合に従い、菜種油以外の各種原料、及び水を撹拌機付きの加温可能な容器に投入し、撹拌しながら品温が９０℃になるまで加熱保持して原料を溶解し、その後、室温まで冷却して水相部を調製した。次に、透明の容器に水相部を充填後、油相部（菜種油）を重層して密封し分離液状ドレッシング（実施例１〜９、比較例１〜３）を製造した。また、表１〜４の各種の分離液状ドレッシングにおいて、食酢又はレモン果汁を配合していない分離液状ドレッシングも製造し、対照例（対照例１〜４）とした。
なお、シソの葉の粉砕物は、（株）サン・ダイコーの冷凍大葉ミンチ（乾燥固形分６．７質量％）、食酢は、キユーピー醸造（株）製のＤＶ１１（酢酸換算酸度１１．０）、レモン果汁は、レモンの搾汁液（酢酸換算酸度５．６）を使用した。
[Manufacturing of separated liquid dressing]
According to the formulation shown in Tables 1 to 4, various raw materials other than rapeseed oil and water were put into a heatable container equipped with a stirrer, and the raw materials were melted by heating and holding until the product temperature reached 90 ° C. while stirring. Then, the mixture was cooled to room temperature to prepare an aqueous phase portion. Next, after filling the transparent container with the aqueous phase portion, the oil phase portion (rapeseed oil) was layered and sealed to produce a separated liquid dressing (Examples 1 to 9 and Comparative Examples 1 to 3). In addition, in the various separated liquid dressings shown in Tables 1 to 4, separated liquid dressings not containing vinegar or lemon juice were also produced and used as control examples (control examples 1 to 4).
The crushed perilla leaves are minced frozen large leaves of Sun Daiko Co., Ltd. (dry solid content: 6.7% by mass), and the vinegar is DV11 (acetic acid equivalent acidity 11.0) manufactured by QP Brewery Co., Ltd. As the lemon juice, a lemon juice (acetic acid equivalent acidity 5.6) was used.
［分離液状ドレッシングの風味評価］
分離液状ドレッシングのシソの風味評価は、上記で製造した容器入り分離液状ドレッシングを上下に１０回振って一時的に乳化し、これをカットレタス１０ｇの上に５ｇかけたサラダについて５名の専門パネルが食し、下記の評価基準に従って、５名の総意で評価した。評価結果を表１〜４に示す。
（評価基準）
◎：対照例と比べて、「○」よりもさらにシソの風味が強く感じられる。
○：対照例と比べて、シソの風味が強く感じられる。
×：対照例と比べて、シソの風味が同等又は弱く感じられる。もしくは、酢カドが強く感じられる。
（評価基準）
[Flavor evaluation of separated liquid dressing]
To evaluate the perilla flavor of the separated liquid dressing, shake the containerized separated liquid dressing produced above 10 times up and down to temporarily emulsify it, and then put 5 g of this on 10 g of cut lettuce. Eat and evaluated by the consensus of 5 people according to the following evaluation criteria. The evaluation results are shown in Tables 1 to 4.
(Evaluation criteria)
⊚: Compared with the control example, the perilla flavor is stronger than that of “○”.
◯: Compared with the control example, the perilla flavor is strongly felt.
X: Compared with the control example, the perilla flavor is felt to be the same or weaker. Or, the vinegar kado is strongly felt.
(Evaluation criteria)
表１〜４中の「酢酸換算酸度」とは、原料の食酢、又はレモン果汁中の酢酸換算酸度から算出した水相中の酢酸換算酸度、「シソの乾燥物換算量」とは、シソの葉の粉砕物の配合量から水分を除いた乾燥物換算量（質量％）である。また、「酢酸換算酸度／シソの乾燥物換算量」とは、シソの葉の粉砕物の乾燥物換算量に対する、水相中の酢酸換算酸度の比（酢酸換算酸度をシソの葉の粉砕物の乾燥物換算量で除したもの）である。 The "acetic acid-equivalent acidity" in Tables 1 to 4 is the acetic acid-equivalent acidity in the aqueous phase calculated from the acetic acid-equivalent acidity in the raw material vinegar or lemon juice, and the "dried perilla equivalent" is the perilla. It is a dry matter equivalent amount (mass%) obtained by removing water from the blended amount of crushed leaves. The "acetic acid equivalent acidity / dry perilla equivalent" is the ratio of the acetic acid equivalent acidity in the aqueous phase to the dried perilla leaf equivalent (the acetic acid equivalent acidity is the perilla leaf crushed product). (Divided by the amount of dried perilla).
表１の結果より、シソの葉の粉砕物を乾燥物換算で０．００５質量％、及び水相の酢酸換算酸度が、０．５０、１．３３、又は２．１７となるように食酢を含む分離液状ドレッシング（実施例１〜３）は、対照例と比べてシソの風味が増強された。 From the results in Table 1, vinegar was added so that the crushed perilla leaves were 0.005% by mass in terms of dry matter and the acetic acid equivalent in the aqueous phase was 0.50, 1.33, or 2.17. The separated liquid dressing containing (Examples 1 to 3) had an enhanced perilla flavor as compared with the control example.
表２の結果より、シソの葉の粉砕物を乾燥物換算で０．０１０質量％、及び水相の酢酸換算酸度が、０．８３、１．６７、又は２．５０となるように食酢を含む分離液状ドレッシング（実施例４〜６）は、対照例と比べてシソの風味が増強された。 From the results in Table 2, vinegar was added so that the crushed perilla leaves were 0.010% by mass in terms of dry matter and the acetic acid equivalent in the aqueous phase was 0.83, 1.67, or 2.50. The isolated liquid dressing containing (Examples 4 to 6) had an enhanced perilla flavor as compared with the control example.
表３の結果より、シソの葉の粉砕物を乾燥物換算で０．３３５質量％、及び水相の酢酸換算酸度が、１．３３、又は２．５０となるように食酢を含む分離液状ドレッシング（実施例７及び８）は、対照例と比べてシソの風味が増強された。
From the results in Table 3, a separate liquid dressing containing vinegar so that the crushed perilla leaves are 0.335% by mass in terms of dry matter and the acetic acid equivalent acidity in the aqueous phase is 1.33 or 2.50. In (Examples 7 and 8), the flavor of perilla was enhanced as compared with the control example.
表４の結果より、シソの葉の粉砕物を乾燥物換算で０．０１０質量％、及び水相の酢酸換算酸度が、１．９９となるようにレモン果汁を含む分離液状ドレッシング（実施例９）は、対照例と比べてシソの風味が増強された。 From the results in Table 4, a separate liquid dressing containing lemon juice so that the crushed perilla leaves was 0.010% by mass in terms of dry matter and the acetic acid equivalent acidity in the aqueous phase was 1.99 (Example 9). ), The flavor of perilla was enhanced as compared with the control example.
Claims (3)
成分Ａ：食酢、クエン酸を含む果汁、及びクエン酸を含む果肉から選ばれる１種又は２種以上。 A seasoning containing perilla leaves and component A, the perilla flavor of the seasoning containing the component A in an amount such that the acetic acid equivalent acidity derived from the component A is 0.3 to 3.0. Augmentation method.
Ingredient A: One or more selected from vinegar, fruit juice containing citric acid, and pulp containing citric acid.
成分Ａ：食酢、クエン酸を含む果汁、及びクエン酸を含む果肉から選ばれる１種又は２種以上。 A seasoning containing perilla leaves and component A and having an acetic acid equivalent acidity of 0.3 to 3.0 derived from the component A.
Ingredient A: One or more selected from vinegar, fruit juice containing citric acid, and pulp containing citric acid.
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