JP2023165209A - Seasoning composition for food product - Google Patents

Abstract

To provide a seasoning composition for food product which simultaneously satisfies seasoning of the food product and conservation improvement without impairing flavor of the food product, in which the composition itself has excellent preservation stability.SOLUTION: A seasoning composition for food product contains a brewed vinegar, a liquid seasoning, organic acid sodium salt, and salt. A ratio of acetic acid to a total amount of the composition is 5-10 wt.%, and a ratio of ethanol is 1-5 wt.%. The composition contains two or more kinds of organic acid sodium salts, and has a pH of 4-5.5.SELECTED DRAWING: None

Description

The present invention relates to a food seasoning composition that has a bacteriostatic effect and has excellent storage stability.

BACKGROUND ART Brewed vinegars, such as grain vinegar produced from grains such as rice and wheat, and fruit vinegar produced from fruits such as grapes and apples, have traditionally been used to season various foods. Since brewed vinegar has acetic acid as its main component, it is also used to improve the preservability of foods by taking advantage of the bacteriostatic effect of acetic acid. However, brewed vinegar has a strong sour taste and does not contain or contains very few sweet, salty, and umami components, so the foods that can be used as seasonings are limited. Therefore, the use of processed vinegar (seasoned vinegar), which is made by adding seasonings such as sugar, salt, and soy sauce to brewed vinegar, is expanding.

However, processed vinegar tends to cause scum during storage and is not suitable for long-term storage. Processed vinegar in which scum has formed has a lower product value due to deterioration in taste quality and changes in appearance. In addition, in brewed vinegar whose pH is adjusted to be high in order to suppress its sourness, microorganisms are likely to proliferate, causing spoilage.

On the other hand, mirin, which is a brewed seasoning made from rice, glutinous rice, and rice malt, is known as another seasoning widely used in foods. Mirin is broadly classified into mirin, mirin-like seasonings, and fermented seasonings based on differences in raw materials, manufacturing methods, and ingredients. Mirin has the effect of adding sweetness, texture, and preventing spoilage, as well as increasing the preservative properties of foods. However, since the amount of mirin added to foods is not large, the preservative effect is low, and it has been difficult to improve the preservability of foods only by adding mirin.

Patent Document 1 describes a method for producing seasoned vinegar in which crystalline seasonings such as sugar and salt are mixed with table vinegar, bubbles are generated in the mixed liquid, and the mixture is then filtered to suppress the formation of scum. ing. However, in order to obtain this seasoned vinegar, operations such as stirring while blowing air are required, and it was not easy to produce.

Patent Document 2 proposes a food flavor and quality improving agent containing brewed vinegar, sodium acetate, and at least one salt selected from fumaric acid salts, tartaric acid acid salts, and phosphoric acid acid salts. However, as mentioned above, this preparation has a problem that its range of use as a seasoning is narrow because it does not substantially contain components such as sweetness, saltiness, and umami.

Patent Document 3 discloses that an aqueous phase containing vinegar or acetic acid and an oil phase are emulsified so that the acetic acid concentration is 0.5 to 5.0% by weight, and when used, citrate, tartrate, lactate and A method for producing a food product is described in which an organic acid salt selected from malate is added to neutralize the pH to 5-7. However, like the above, it does not contain seasoning ingredients other than vinegar, and when used, it is necessary to neutralize the pH by separately adding an organic acid salt, so it cannot be said that handling during food production is good.

Therefore, there is a need for a seasoning composition that has a wide range of food applications, suppresses sourness, and has a bacteriostatic effect with excellent storage stability of the composition itself.

Japanese Unexamined Patent Publication No. 58-175467 Japanese Patent Application Publication No. 8-256702 Japanese Patent Application Publication No. 9-98728

An object of the present invention is to provide a food seasoning composition that simultaneously satisfies the seasoning and improvement of preservability of foods without impairing the flavor of the foods, and also has excellent storage stability of the composition itself.

As a result of extensive research, the present inventors have found that by using brewed vinegar and liquid seasoning, adjusting the ratio of ethanol, and adjusting the pH to a specific range with multiple organic acid sodium salts, the present inventors have found that food seasoning can be improved by adjusting the pH within a specific range using brewed vinegar and liquid seasoning. The present invention was completed based on the discovery that improved shelf life and storage stability of the composition itself can be achieved at the same time.

That is, the present invention is a composition containing brewed vinegar, liquid seasoning, organic acid sodium salt, and common salt, in which the proportion of acetic acid is 5 to 10% by weight and the proportion of ethanol is 1 to 5% by weight based on the total amount of the composition. The present invention provides a food seasoning composition containing two or more types of organic acid sodium salts and having a pH of 4 to 5.5.

Preferably, in the food seasoning composition of the present invention, the brewed vinegar is a highly acidic brewed vinegar with an acidity of 15% by weight or more, and the liquid seasoning is selected from the group consisting of fermented seasonings, mirin, and mirin-like seasonings. and the organic acid sodium salt is two or more selected from the group consisting of trisodium citrate, disodium succinate, sodium acetate, monosodium fumarate, sodium gluconate, sodium malate, and sodium lactate. It is.

Preferably, in the food seasoning composition of the present invention, the weight ratio of the liquid seasoning to the total amount of organic acid sodium salt is 1:0.5 to 1:2.

Preferably, in the food seasoning composition of the present invention, the proportion of the liquid seasoning is 100 to 500 parts by weight per 100 parts by weight of acetic acid, and the total proportion of the organic acid sodium salt is 100 parts by weight per 100 parts by weight of acetic acid. The amount is 100 to 400 parts by weight.

Preferably, in the food seasoning composition of the present invention, the proportion of salt is 3 to 8% by weight based on the total amount of the food seasoning composition.

Preferably, the food seasoning composition of the present invention further contains an alkaline agent.

Preferably, the food seasoning composition of the present invention is a seasoning composition for processed meat products and processed fish meat products.

The present invention will be explained in detail below.
In this specification and claims, "brewed vinegar" refers to vinegar produced through a brewing process, and does not include chemically prepared so-called synthetic vinegar. Specific examples of brewed vinegars include grain vinegars such as rice vinegar and black vinegar, and fruit vinegars such as apple vinegar and grape vinegar. Vinegar may also be used.

The brewed vinegar to be used can have an acetic acid acidity of about 5 to 30% by weight, but for ease of preparation of the food seasoning composition of the present invention, a highly acidic brewed vinegar with an acetic acid acidity of 15% by weight or more is preferred. Vinegar is preferred, and 15 to 20% by weight is more preferred. When the acetic acidity of brewed vinegar is less than 5% by weight, the shelf life improvement effect tends to decrease, and when the acetic acidity exceeds 30% by weight, the resulting food seasoning composition tends to have a strong sour taste and sour odor. There is. Here, acetic acid acidity refers to what is measured and calculated according to the acidity measurement method stipulated in Article 4 "Measurement method" of "Japanese Agricultural Standards for Brewed Vinegar" (Ministry of Agriculture, Forestry and Fisheries).

Although brewed vinegar may contain organic acids other than acetic acid, the amount of the organic acids is usually small and does not contribute to the acidity. Therefore, in this specification, the acidity (w/v%) measured for brewed vinegar is treated as equivalent to the acetic acid concentration (wt%) of the brewed vinegar.

The proportion of brewed vinegar in the food seasoning composition of the present invention is preferably blended so that the proportion of acetic acid is 5 to 10% by weight, and 5.2 to 9% by weight, based on the total amount of the food seasoning composition. More preferably, the amount is .8% by weight, and even more preferably 5.5 to 9.5% by weight.

In this specification and claims, "liquid seasonings" include fermented seasonings (cooking sake, etc.), mirin, mirin-like seasonings, sake, etc. made from rice or barley. . The liquid seasoning may contain ethanol, salt, sugars, amino acids, fatty acids, and the like.

As liquid seasonings, commercially available ones can be used, such as mirin or sake with ethanol other than those derived from fermentation added to adjust the alcohol content, or salt added with salt to adjust the salt concentration. is exemplified. Seasonings prepared by further adding sugars, amino acids, fatty acids, etc. can also be used. Here, examples of enzymes used to decompose rice include amylase and protease. Among these liquid seasonings, mirin, mirin-like seasonings, and fermented seasonings are preferably used.
``Mirin'' is obtained by mixing glutinous rice, rice malt, and brewed alcohol, saccharifying and maturing it with the enzymes in the malt, and then squeezing it.It has an ethanol content of 13 to 15%, and contains virtually no salt. say something that isn't there
"Mirin-style seasoning" is obtained by blending raw materials such as sugar, rice, rice malt, and acidulant, does not involve alcohol fermentation or saccharification and aging process in the presence of alcohol, has an ethanol content of less than 1%, and has a salt content of 1. Refers to seasonings that are less than %.
"Fermented seasoning" is a seasoning with an ethanol content of 13 to 15% and a salt content of 1.5% or more, obtained by mixing rice, rice malt, sugar, alcohol, salt, etc. and fermenting it with salt-tolerant yeast. I'll tell you the fee.

The proportion of salt contained in the liquid seasoning is generally 0 to 3% by weight, more preferably 0.2 to 2.8% by weight, and 0.5 to 2.5% by weight. Even more preferred. In the case of liquid seasonings such as mirin or mirin-like seasonings that contain virtually no salt or extremely small amounts of salt, the amount of salt in the food seasoning composition of the present application can be adjusted by adding salt separately. good. When the proportion of salt contained in the liquid seasoning exceeds 3% by weight, it tends to have a strong influence on the taste quality of the food to which it is added.

When the ethanol contained in the food seasoning composition of the present application is derived from a liquid seasoning, the proportion of the total amount of ethanol contained in the liquid seasoning is preferably 10 to 20% by weight, and 12 to 18% by weight. % by weight is more preferred, and 13 to 15% by weight is even more preferred. In addition, if the proportion of ethanol contained in the liquid seasoning is less than 10% by weight, it may be adjusted by separately adding ethanol when preparing the food seasoning composition of the present invention. When the ethanol content of the liquid seasoning exceeds 20% by weight, it tends to have a strong influence on the taste of the food to which it is added.

In the food seasoning composition of the present invention, the proportion of ethanol relative to the total composition may be adjusted to 1 to 5% by weight, preferably 1.5 to 4% by weight, It is more preferable to adjust the amount to 1.8 to 3.7% by weight, and even more preferably to adjust it to 2 to 3.5% by weight.
When the proportion of ethanol is less than 1% by weight, the storage stability of the food seasoning composition itself tends to deteriorate, and when it exceeds 5% by weight, it tends to generate off-odors such as ethyl acetate.

When using a mirin-like seasoning that does not substantially contain ethanol or contains very little ethanol, it may be adjusted by adding ethanol separately.

As a guideline for the proportion of the liquid seasoning, it is preferably 100 to 500 parts by weight, more preferably 150 to 450 parts by weight, and even more preferably 180 to 420 parts by weight, based on 100 parts by weight of acetic acid. preferable.

Examples of the organic acid sodium salt to be contained in the food seasoning composition of the present invention include trisodium citrate, disodium succinate, sodium acetate, monosodium fumarate, sodium gluconate, sodium malate, and sodium lactate. It will be done. In the present invention, by using two or more of these organic acid sodium salts, it is possible to adjust the pH to a predetermined range and to adjust the taste.

Preferred organic acid sodium salts in the food seasoning composition of the present invention are trisodium citrate, disodium succinate, sodium acetate, and sodium gluconate. More preferably, one or more types are selected from sodium gluconate.

The total proportion of the organic acid sodium salt in the food seasoning composition of the present invention is preferably 100 to 400 parts by weight, more preferably 150 to 390 parts by weight, and more preferably 200 to 400 parts by weight, based on 100 parts by weight of acetic acid. More preferably, the amount is 385 parts by weight. If the total proportion of the organic acid sodium salt to 100 parts by weight of acetic acid is less than 100 parts by weight, the acidity tends to become strong, and if it exceeds 400 parts by weight, the shelf life improving effect tends to be insufficient.

In the food seasoning composition of the present invention, the weight ratio of the liquid seasoning to the total amount of organic acid sodium salt is preferably 1:0.5 to 1:2, more preferably 1:0.8 to 1:2. The ratio is more preferably 1:1.7, and even more preferably 1:1 to 1:1.5.

The proportion of salt in the food seasoning composition of the present invention is preferably 3 to 8% by weight, more preferably 4 to 7% by weight, based on the total amount of the food seasoning composition. More preferably, the amount is 5 to 6.5% by weight. When the proportion of salt is less than 3% by weight, the storage stability of the food seasoning composition itself tends to deteriorate, and when it exceeds 8% by weight, it tends to have a strong influence on the taste quality of the food to which it is added. There is. When using mirin or mirin-like seasoning that does not substantially contain salt as a liquid seasoning, salt may be added separately to prepare the food seasoning composition of the present invention.

The pH of the food seasoning composition of the present invention can be adjusted to a predetermined range by adjusting the types and proportions of the above-mentioned brewed vinegar, liquid seasoning, organic acid sodium salt, ethanol, and salt, but adjustment is difficult. In some cases, adjustment may be made using a separate alkaline agent. Examples of alkaline agents applicable to the present invention include sodium hydroxide, potassium hydroxide, sodium carbonate, sodium hydrogen carbonate, potassium carbonate, potassium chloride, polymerized phosphate, disodium hydrogen phosphate, potassium phosphate, etc. Ru. Among these alkaline agents, sodium hydroxide, potassium hydroxide, and disodium hydrogen phosphate are preferred in terms of pH adjustment ability, and sodium hydroxide is more preferred.

The pH of the food seasoning composition of the present invention may be from 4 to 5.5, preferably from 4.3 to 5.4, and more preferably from 4.5 to 5.2.

Preparation of the food seasoning composition of the present invention does not require any special operation, and the ingredients may simply be mixed. Furthermore, components such as amino acids, fatty acids, fatty acid esters, basic proteins/peptides, and licorice oil extract may be included within a range that does not affect the taste quality and flavor of the food.

Examples of amino acids include glycine and alanine. Examples of fatty acids include fatty acids having 6 to 18 carbon atoms, such as caproic acid, caprylic acid, capric acid, lauric acid, myristic acid, and stearic acid. Examples of fatty acid esters include glycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters. Examples of basic proteins/peptides include protamine, lysozyme, ε-polylysine, chitosan, pectin decomposition products, and nisin. Two or more types of these components may be used.

Furthermore, the food seasoning composition of the present invention may be used after being diluted in a solvent, and in this case, examples of the solvent include water, soy sauce, sauce, soup, and the like.

By adding the food seasoning composition of the present invention to food, the seasoning and preservability of the food can be improved at the same time.

Furthermore, the food seasoning composition of the present invention has improved storage stability, and the above effects are maintained without deterioration even when stored for a long period of time.

The amount of the food seasoning composition of the present invention added to food varies depending on the type of food, but is preferably about 0.5 to 3 parts by weight, and 0.5 to 3 parts by weight of the food seasoning composition per 100 parts by weight of the food. It is more preferably about 8 to 2.5 parts by weight, and even more preferably about 1 to 2 parts by weight. If the food seasoning composition is less than 0.5 parts by weight per 100 parts by weight of the food, there is a tendency that a sufficient shelf life improvement effect cannot be obtained; If the amount exceeds 3 parts by weight, the flavor tends to be adversely affected depending on the type of food to which it is added.

Foods to which the food seasoning composition of the present invention can be used are not particularly limited, and can be applied to both non-heated foods and foods that include a heating process, such as ham, sausage, bacon, and hamburgers. , processed meat products such as meatballs, gyoza, and shumai, processed fish products such as kamaboko, chikuwa, hanpen, and fish sausage, side dishes such as potato salad, fried eggs, boiled dishes, and seasoned dishes, croquettes, pork cutlets, fried chicken, and fried fish. Examples include fried products such as fried chicken, cooked rice such as fried rice and cooked rice, pickles such as pickled vegetables and pickled plums, and processed fish roe products such as cod roe and herring roe. Among these foods, processed meat products and processed fish products are preferred in terms of seasoning and improved storage stability.

Methods for adding the food seasoning composition of the present invention to foods include methods in which it is mixed with raw materials, as well as methods in which the food is sprayed or dipped. The method of adding it to food can be selected by the user as appropriate depending on the type of food and purpose.

The present invention will be further explained below with reference to Examples and Comparative Examples.

Examples 1 to 3 and Comparative Examples 1 to 3
Each component was mixed in the proportions shown in Table 1 to prepare a food seasoning composition. The liquid seasoning used was one in which fermented ethanol was added in advance to adjust the ethanol content to about 14% by weight.

Each material used in the following examples and comparative examples is shown below.
・Brewed vinegar (HA-150, manufactured by Marukan Vinegar Co., Ltd.) (acidity 15%)
・Liquid seasoning (new flavor (mirin-style seasoning), manufactured by King Jozo Co., Ltd.) (ethanol content less than 1%)
・Table salt (special grade refined salt, manufactured by Nippon Salt Manufacturing Co., Ltd.)
・Trisodium citrate (trisodium citrate (crystal) fine powder, manufactured by Iwata Chemical Industry Co., Ltd.)
・Sodium malate (DL-sodium malate (DL-sodium malate 1/2H ₂ O), manufactured by Fuso Chemical Industry Co., Ltd.)
・Disodium succinate (sodium succinate, manufactured by Air Water Performance Chemical Co., Ltd.)
・Sodium gluconate (sodium gluconate F, manufactured by Matsumura Pharmaceutical Co., Ltd.)
・Sodium acetate (sodium acetate (anhydrous), manufactured by Air Water Performance Chemical Co., Ltd.)
・Sodium hydroxide (reagent, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.)
・Potassium hydroxide (reagent, manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.)
・Fermented ethanol (95 degrees, manufactured by Daiichi Alcohol Co., Ltd., ethanol 92.3% by weight)

Antibacterial activity test Minimum inhibitory concentration (MIC) was measured by the Japanese Society of Chemotherapy standard method (microbroth dilution method). Each seasoning composition shown in Table 1 was sterilized in an autoclave, and then adjusted to pH 6.0 with a 1N-HCl aqueous solution and a 1N-NaOH aqueous solution. Using a microtiter plate, this was diluted 2-fold in 10 steps with SCD broth medium, and the bacterial suspension of the following test bacteria was inoculated at 5 μl per 100 μl of the medium/well. This was cultured at 30°C for 24 hours, and the MIC was measured based on the presence or absence of bacterial growth. The results are shown in Table 2.

Test bacteria:
Escherichia coli NIHJ-jc2
Staphylococcus aureus NBRC12732
Leuconostoc mesenteroides IAM1046
Lactobacillus brevis NBRC3345
Saccharomyces cerevisiae NBRC0205
Hansenula anomala 6258
Bacillus subtilis IAM1069 spores
Bacillus cereus IAM1029 spores

The food seasoning composition of the present invention exhibited superior antibacterial activity against a wide range of bacteria compared to the composition of the comparative example.

Example 4 and Comparative Example 4
Sausage sensory test
Using food seasoning compositions A and F shown in Table 1, sausages having the compositions shown in Table 3 were manufactured. Each ingredient was placed in a food processor (MK-K48P, manufactured by Panasonic Corporation) and stirred for 1 minute. 15 g each was formed into a rod shape, placed in an 80 ml polyethylene bag, deaerated, sealed, and heated at 75° C. for 20 minutes in a steam convection oven (TSCO-4EB, manufactured by Taniko Co., Ltd.). After the heating was completed, the mixture was allowed to cool for 1 hour to obtain a sausage. The sourness and umami of the obtained sausages were evaluated using additive-free sausages as a control. For the evaluation of sourness, those with the same degree of sourness as compared to the control were rated ○, and those with strong sourness were rated ×. In addition, for the evaluation of umami, those with strong umami compared to the control were rated ○, and those with weak umami were rated ×. The results are shown in Table 3.

ソーセージの保存試験
上記官能試験と同様にして製造したソーセージを２５℃の恒温器内で１週間保存し、一般生菌数を比較した。結果を表４に示す。

Sausage storage test Sausages produced in the same manner as in the above sensory test were stored in a thermostat at 25°C for one week, and the number of viable bacteria was compared. The results are shown in Table 4.

The sausage of Example 4 produced using the food seasoning composition A of the present invention had suppressed sourness and had a strong umami taste compared to that of Comparative Example 4. In addition, the number of general viable bacteria after one week of storage was small, indicating a high preservation effect.

Example 5 and Comparative Example 5
Stability test (low temperature storage stability)
Food seasoning compositions G and H shown in Table 5 were stored at 0° C. for 3 days, and the transparency of each preparation was visually confirmed immediately after storage and after being allowed to stand at room temperature for 2 hours. The evaluation is 〇 if no abnormality was observed in the appearance (white turbidity, precipitation, precipitation, or separation), and △ if the abnormality was observed in the appearance immediately after storage but resolved after 2 hours of storage. A case where the abnormality was not resolved from immediately after to after 2 hours of standing was rated as ×. The results are shown in Table 5.

Example 6 and Comparative Example 6
Sensory test
Food seasoning compositions I and J shown in Table 6 were diluted 20 times with water to prepare liquids, which the test subjects put in their mouths and checked for sourness and umami.
For evaluation, diluted brewed vinegar was used as a control, and those with weaker sourness than the control were rated ○, and those with stronger sourness were rated ×. Also, items with stronger umami than the control were rated as ○, and items with the same level of umami as the control were rated as ×. The results are shown in Table 6.

Claims (10)

A composition containing brewed vinegar, liquid seasoning, organic acid sodium salt, and common salt, wherein the proportion of acetic acid is 5 to 10% by weight, the proportion of ethanol is 1 to 5% by weight, and the organic acid A food seasoning composition containing two or more types of sodium salts and having a pH of 4 to 5.5. The food seasoning composition according to claim 1, wherein the brewed vinegar is a highly acidic brewed vinegar with an acidity of 15% by weight or more. The food seasoning composition according to claim 1, wherein the liquid seasoning is one or more selected from the group consisting of fermented seasonings, mirin, and mirin-like seasonings. Claim 1, wherein the organic acid sodium salt is one or more selected from the group consisting of trisodium citrate, disodium succinate, sodium acetate, monosodium fumarate, sodium gluconate, sodium malate, and sodium lactate. The food seasoning composition described. The food seasoning composition according to claim 1, wherein the weight ratio of the liquid seasoning to the total amount of organic acid sodium salt is 1:0.5 to 1:2. The food seasoning composition according to claim 1, wherein the proportion of the liquid seasoning is 100 to 500 parts by weight based on 100 parts by weight of acetic acid. The food seasoning composition according to claim 1, wherein the total proportion of the organic acid sodium salt is 100 to 400 parts by weight based on 100 parts by weight of acetic acid. The food seasoning composition according to claim 1, wherein the proportion of common salt is 3 to 8% by weight based on the total amount of the food seasoning composition. The food seasoning composition according to claim 1, further comprising an alkaline agent. The food seasoning composition according to any one of claims 1 to 9, which is a seasoning composition for processed livestock meat products and processed fish meat products.