JP2024025453A - Liquid seasoning and use method thereof - Google Patents

Abstract

To provide a liquid seasoning containing a solid ingredient capable of being portioned while including the solid ingredient evenly without being localized and of adopting various solid ingredients thereinto.SOLUTION: A liquid seasoning contains an ingredient part and a liquid part. The ingredient part includes an ingredient A that has a size not passing through a sieve of 10 mm aperture but passing through a sieve of 30 mm aperture and specific gravity of 1.21-1.4 g/cm3 and an ingredient B that has a size not passing through a sieve of 2 mm aperture but passing through the sieve of 10 mm aperture and specific gravity of 1.00-1.20 g/cm3 with a mass ratio of A:B being 1:1-1:5. The specific gravity of the liquid part is 1.0-1.2 g/cm3.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a liquid seasoning containing solid ingredients, which can be divided into portions while evenly containing the ingredients.

Various liquid seasonings such as stew sauce, curry sauce, pasta sauce, Chinese sauce, and soup sauce may consist of only a liquid part, or may contain solid ingredients together with the liquid part. Generally, liquid seasonings are often eaten with an appropriate amount attached to other foods, and when solid ingredients are included in liquid seasonings, the solid ingredients and other foods mentioned above are You can enjoy the texture at the same time. In addition, when eating liquid seasonings alone, such as soup, the taste changes by eating solid ingredients at the same time as the liquid part, or by eating the liquid part or solid ingredients alone. can be given. When liquid seasonings containing such solid ingredients are packaged in containers or served, it is often difficult to divide the solid ingredients evenly. This is because depending on the type of ingredients, they may settle or float in the liquid seasoning and become localized. In such a case, immediately before performing the portioning operation, it is necessary to thoroughly stir the entire liquid seasoning to disperse the solid ingredients, and then quickly perform the portioning operation before the solid ingredients are localized again. Furthermore, when liquid seasonings are manufactured industrially, there is a similar problem that solid ingredients are unevenly distributed when filling containers using a nozzle from a tank storing a large amount of liquid seasonings.

To solve this problem, techniques have been proposed to improve the ingredients. Patent Document 1 discloses an ingredient-containing liquid seasoning that contains acetic acid and a water-soluble polysaccharide-containing food ingredient and that has been heat-treated, and furthermore, the ingredient has a longest side length of 1.0 mm or more and 80 mm before heat treatment. The ingredient-containing liquid seasoning is described below, and the mass increase rate of the ingredient before and after heat treatment is 0.5 times or more and 10 times or less, and such ingredient-containing liquid seasoning is It is stated that ingredients and liquid seasonings can be filled evenly.

In addition, with regard to the above-mentioned problem, proposals have been made to improve seasonings. Patent Document 2 describes a liquid seasoning containing ingredients and/or edible oils and fats and a thickening stabilizer, the liquid seasoning excluding the ingredients and/or edible oils and fats. It is stated that if a liquid seasoning having a viscosity of 20 to 500 mPa·s is adjusted to a temperature of 1 to 20°C and a filling operation is performed, it is possible to fill the liquid seasoning in a fixed amount at a time. Patent Document 3 describes that a white sauce containing ingredients containing finely pulverized eggshells with an average particle diameter of 1 μm or less has small variations in the filling amount of ingredients.

International Publication No. 2020/158563 Japanese Patent Application Publication No. 2002-85007 Japanese Patent Application Publication No. 2009-124949

By using the above-mentioned conventional techniques, it is expected that a certain improvement effect will be achieved on the above-mentioned problems, but these conventional techniques are not suitable for general purpose use for various liquid seasonings containing various solid ingredients. The technology was not applicable to

An object of the present invention is to provide a liquid seasoning containing solid ingredients, which can be divided evenly and evenly, and which can be applied with a variety of solid ingredients. It's about doing.

The present invention is a liquid seasoning containing an ingredient part and a liquid part,
Ingredient A having a size that allows the ingredient portion to pass through a sieve with an opening of 30 mm without passing through a sieve with an opening of 10 mm, and a specific gravity of 1.21 to 1.40 g/cm ³ , and a sieve with an opening of 2 mm. Ingredient B, which has a size that passes through a sieve with an opening of 10 mm without passing through a sieve, and has a specific gravity of 1.00 to 1.20 g/cm ³ , is used as a mass ratio of Ingredient A to Ingredient B of 1:1 to 1. Contains at a ratio of 1:5,
The liquid seasoning has a specific gravity of 1.0 to 1.2 g/cm ³ in the liquid part.

According to the present invention, it is possible to provide a liquid seasoning containing solid ingredients that can be separated while evenly containing solid ingredients. It is universally applicable to seasonings.

The liquid seasoning of the present invention consists of a liquid part and an ingredient part. The liquid part is a part that has fluidity at normal temperature and normal pressure, and the ingredients part is a part made of solid ingredients that does not have fluidity at normal temperature and normal pressure. Usually, the liquid seasoning of the present invention contains a large number of solid ingredients in arbitrary shapes such as granules, pieces, blocks, etc. as the solid ingredients. The types of the liquid seasoning of the present invention, which is composed of such a liquid part and an ingredient part, include, but are not limited to, stew sauce, curry sauce, pasta sauce, Chinese sauce, soup sauce, etc. It will be done.

In the present invention, the liquid part is the part that is separated under the sieve when the liquid seasoning is separated into solid and liquid using a sieve with an opening of 2 mm. The liquid part can be manufactured according to a conventional method using various raw materials normally used for this type of liquid seasoning without particular restriction.

Raw materials used in the liquid part include, for example, water such as fresh water and soup stock; oils and fats; seasonings such as salt and monosodium glutamate; animal and plant extracts and their fermented liquids; dairy products such as milk, fresh cream, butter, and cheese; Sugars such as starch syrup, dextrin, reduced dextrin, cyclodextrin, sorbitol, and trehalose; Grain flours; Starches; Proteins such as eggs; Organic acids such as vinegar and citric acid, or their salts; Ascorbic acid or its salts, and vitamin E, etc. Antioxidants; thickeners; emulsifiers; colorants; fragrances; sweeteners; and preservatives. One of these can be used alone or two or more can be used in combination.

In the present invention, the specific gravity of the liquid part is 1.0 to 1.2 g/cm ³ , preferably 1.02 to 1.15 g/cm ³ . In the present invention, the specific gravity of the liquid portion is a value measured using a Baume meter at a product temperature of 20°C. If the specific gravity of the liquid part is less than 1.0 g/cm ³ or more than 1.2 g/cm ³ , the solid ingredients tend to become uneven in the liquid seasoning, and as a result, it is difficult to divide the solid ingredients evenly. It may become impossible to do so.

In the present invention, the viscosity of the liquid part is preferably 1000 to 8000 mPa·s, more preferably 2000 to 7000 mPa·s, from the viewpoint of making the flavor and texture of the solid ingredients more prominent than the texture of the liquid part. It is. "Viscosity" here refers to the value measured by removing only the liquid part to be measured from the liquid seasoning and using a B-type viscometer at a temperature of the liquid part of 80°C and a rotation speed of 3 to 13 rpm. .

In the present invention, the ingredient portion is the portion that is separated on the sieve when the liquid seasoning is solid-liquid separated using a sieve with an opening of 2 mm. Raw materials that can be used as the solid portion include, for example, meat such as beef, pork, and chicken; salted livestock meat such as ham and bacon; seafood such as flounder, crab, and shrimp; shellfish such as clams and clams; and cod roe such as cod roe. Fish eggs; vegetables such as tomatoes, onions, carrots, green peppers, paprika, sweet potatoes, and potatoes; mushrooms such as mushrooms and nameko; vegetable proteins (eg, soybean protein), and the like.

The ingredients part used in the liquid seasoning of the present invention contains the following ingredients A and B.
Ingredient A: A size that does not pass through a sieve with a 10 mm opening, but a sieve with a 30 mm opening, and a specific gravity of 1.21 to 1.40 g/cm ³
Ingredient B: A size that does not pass through a sieve with 2 mm openings, but passes through a sieve with 10 mm openings, and a specific gravity of 1.00 to 1.20 g/cm ³

Ingredient A used in the present invention has a size that does not pass through a sieve with an opening of 10 mm, but passes through a sieve with an opening of 30 mm. Ingredient A preferably has a size that allows it to pass through a 28 mm sieve without passing through a 13 mm sieve, and more preferably a 25 mm sieve without passing through a 15 mm sieve. It has a size that allows it to pass through.

Among the ingredients A, particularly preferred is the above-mentioned "those having a size that does not pass through a sieve with an opening of 15 mm but passes through a sieve with an opening of 25 mm" (hereinafter also referred to as "Ingredient A1"). The content of ingredient A1 in ingredient A is preferably 70% by mass or more, more preferably 85% by mass or more, and most preferably 100% by mass. That is, it is most preferable that ingredient A consists of ingredient A1 only.
The fraction obtained by removing Ingredient A1 from Ingredient A is "one that has a size that does not pass through a sieve with an opening of 13 mm but passes through a sieve with an opening of 15 mm" (hereinafter also referred to as "Ingredient A2a"). Alternatively, it is preferable to contain a relatively large amount of "things that do not pass through a 25 mm sieve but pass through a 28 mm sieve" (hereinafter also referred to as "ingredients A2b"). Hereinafter, the ingredients A2a and the ingredients A2b will also be collectively referred to as "ingredients A2." The total content of ingredients A1 and A2 in ingredient A is preferably 80% by mass or more, more preferably 90% by mass or more, and most preferably 100% by mass.
The fraction obtained by removing Ingredients A1 and A2 from Ingredient A is "one that has a size that does not pass through a sieve with an opening of 10 mm but passes through a sieve with an opening of 13 mm" (hereinafter also referred to as "Ingredient A3a"). ), or "something that does not pass through a sieve with a 28 mm opening, but passes through a sieve with a 30 mm opening" (hereinafter also referred to as "Ingredient A3b"). Hereinafter, ingredients A3a and ingredients A3b will also be collectively referred to as "ingredients A3."

Furthermore, the ingredient A used in the present invention has a specific gravity of 1.21 to 1.40 g/cm ³ . Here, the specific gravity of ingredient A is the apparent density of ingredient A in the liquid seasoning. Raw materials used as ingredients usually have voids inside because they are derived from natural products, and in liquid seasonings, the liquid part of the liquid seasoning penetrates into the voids. , the ingredients contain a liquid part. Therefore, it can be said that the specific gravity of ingredient A is a value measured in a state in which the ingredient contains a liquid portion. The specific gravity of ingredient A is preferably 1.25 to 1.35 g/cm ³ .

In the present invention, the specific gravity of ingredient A can be determined as follows. First, the liquid seasoning used for measurement, the equipment to be measured, and the environmental temperature are equilibrated at 20°C. Remove Ingredient A from the liquid seasoning and leave it on a wire rack for 3 minutes to remove excess liquid adhering to the surface. After that, the mass (Xg) of ingredient A is measured. Next, water is accurately weighed into a measuring cylinder, the ingredient A whose mass has been measured is put therein, and the increase in volume (Ycm ³ ) is read from the rise in the liquid level. Specific gravity can be determined by X/Y.

Incidentally, the procedure for measuring the mass when determining the above-mentioned specific gravity is also applied to the measurement of the mass required when determining the content and mass ratio of the ingredients described below. That is, the contents and mass ratios of the ingredients described below are also values in a state where the liquid portion is included inside the ingredients.

Ingredient B used in the present invention has a size that does not pass through a sieve with an opening of 2 mm, but passes through a sieve with an opening of 10 mm. Ingredient B preferably has a size that allows it to pass through a sieve with an 8 mm opening without passing through a 3 mm sieve, and more preferably a size that allows it to pass through a sieve with an opening of 7 mm without passing through a 4 mm sieve. has. Ingredient B has a specific gravity of 1.00 to 1.20 g/cm ³ , preferably 1.05 to 1.15 g/cm ³ . Note that the definition of the specific gravity of ingredient B is the same as that of ingredient A described above.

Among the ingredients B, particularly preferred is the above-mentioned "those having a size that does not pass through a sieve with an opening of 4 mm but passes through a sieve with an opening of 7 mm" (hereinafter also referred to as "Ingredient B1"). The content of ingredient B1 in ingredient B is preferably 70% by mass or more, more preferably 85% by mass or more, and most preferably 100% by mass. That is, it is most preferable that ingredient B consists of ingredient B1 only.
The fraction obtained by removing Ingredient B1 from Ingredient B is "one that has a size that does not pass through a sieve with an opening of 3 mm but passes through a sieve with an opening of 4 mm" (hereinafter also referred to as "Ingredient B2a"). Alternatively, it is preferable to contain a relatively large amount of "things that do not pass through a 7 mm sieve but pass through an 8 mm sieve" (hereinafter also referred to as "ingredient B2b"). Hereinafter, the ingredients B2a and the ingredients B2b will also be collectively referred to as "ingredients B2." The total content of ingredients B1 and B2 in ingredient B is preferably 80% by mass or more, more preferably 90% by mass or more, and most preferably 100% by mass.
The fraction obtained by removing Ingredient B1 and Ingredient B2 from Ingredient B is "one that has a size that does not pass through a sieve with an opening of 2 mm but passes through a sieve with an opening of 3 mm" (hereinafter referred to as "Ingredient B3a"). ), or "things that do not pass through a sieve with an 8 mm opening but pass through a sieve with a 10 mm opening" (hereinafter also referred to as "ingredient B3b"). Hereinafter, the ingredients B3a and the ingredients B3b will also be collectively referred to as "ingredients B3."

The types of Ingredient A and Ingredient B having the above-mentioned size and specific gravity are not limited as long as they satisfy the respective sizes and specific gravity, but from the viewpoint of easier preparation, Ingredient A Preferred examples include salted livestock meat such as ham and bacon, shellfish such as clams and clams, mushrooms such as nameko, and root vegetables such as carrots, sweet potatoes, and potatoes. Similarly, ingredients B include vegetables such as chopped onions, green peppers, and paprika, ground meat, and granular vegetable proteins.

Ingredients A and B may each be composed of a single ingredient, or may be composed of multiple types of ingredients. In the latter case, if a mixture of multiple types of ingredients (for example, a mixture of tofu and clams) meets the requirements for ingredient A (i.e., does not pass through a sieve with a 10 mm opening and does not pass through a sieve with a 30 mm opening), If the size of the mixture is such that it can pass through a sieve and the specific gravity is 1.21 to 1.40 g/cm ³ ), the mixture as a whole is Ingredient A, and similarly, the mixture of ingredients is divided into the above-mentioned types for each type of ingredient. If the mixture satisfies the requirements for ingredient B (a size that does not pass through a sieve with 2 mm openings but passes through a sieve with 10 mm openings, and a specific gravity of 1.00 to 1.20 g/cm ³ ), the mixture as a whole is an ingredient. It is B. On the other hand, in the above case, if tofu meets the requirements for ingredient A and clams meet the requirements for ingredient B, tofu is ingredient A and clams are ingredient B.

The content of ingredient A in the liquid seasoning of the present invention is preferably 2 to 10% by mass, more preferably 4 to 9% by mass based on 100% by mass of the liquid seasoning. The content of ingredient B in the liquid seasoning of the present invention is preferably 2 to 50% by mass, more preferably 4 to 45% by mass based on 100% by mass of the liquid seasoning.

The total content of ingredient A and ingredient B in the liquid seasoning of the present invention is determined from the viewpoint of the balance between the merits of including ingredients in the liquid seasoning and the dispersion stability of the contained ingredients. Out of 100% by weight, it is preferably 4 to 50% by weight, more preferably 8 to 40% by weight.

Further, in the present invention, it is necessary to contain the ingredients A and B in a specific mass ratio. Specifically, the ingredients A and B are contained in an A:B mass ratio of 1:1 to 1:5, preferably 1:2 to 1:4. If the mass ratio is outside the range, the solid ingredients tend to be unevenly distributed, and as a result, the solid ingredients may not be distributed evenly.

The liquid seasoning of the present invention can be produced in the same manner as ordinary liquid seasonings. For example, ingredients A and B may be manufactured using a conventional method using raw materials containing appropriate materials, or only the liquid portion may be prepared in advance and cooked or uncooked ingredients may be prepared in advance. Ingredients A and B may be added to the liquid portion individually or simultaneously to be blended into the entire liquid portion.

The liquid seasoning of the present invention has less unevenness of solid ingredients, and can be used not only immediately after production, but also after being stored for a long period of time by storing it in a container after production. Just by separating the ingredients, you can divide the solid ingredients evenly. Therefore, the liquid seasoning of the present invention is suitable for a so-called dispensing mode of use, in which liquid seasoning for multiple uses is stored in a container, and when used, the required amount is separated from the container and used. The liquid seasoning of the present invention dispensed from a container may always have components including solid ingredients uniformly dispersed therein. The container for storing and preserving the liquid seasoning of the present invention is not particularly limited, and containers made of materials such as plastic, glass, and metal can be used. After the liquid seasoning of the present invention is divided into required amounts, it may be eaten directly, or it may be stored and/or cooked before being eaten.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to the following Examples.

[Examples 1 to 8, Comparative Examples 1 to 4]
Contains an ingredient part and a liquid part, and contains two types of ingredients α1 to α7 (hereinafter also collectively referred to as "ingredients α") and ingredients β1 to β6 (hereinafter collectively referred to as "ingredients α"). (Also referred to as "ingredient β.") A liquid seasoning was produced.
Specifically, first, a commercially available consomme soup base and a chicken soup base were mixed and diluted with hot water to produce a liquid part. The specific gravity of this liquid portion at 20° C. measured by a Baume meter was 1.05 g/cm ³ .
Apart from this, various materials used for ingredients α and β were prepared. Each material was immersed in a liquid part prepared in the same manner as above for 6 hours to fully penetrate the liquid part, and this was used for ingredient α and ingredient β. The specific gravity of each ingredient α and ingredient β was as shown in Table 1 below. Each ingredient α and ingredient β are cut and shaped as appropriate. Ingredient α is large enough to pass through a 25 mm sieve without passing through a 15 mm sieve, and ingredient β is sized to pass through a 4 mm sieve. The size was such that it could pass through a sieve with an opening of 7 mm without passing through. Ingredient α includes only ingredients having the same size as the ingredient A1 (those having a size that does not pass through a sieve with an opening of 15 mm but passes through a sieve with an opening of 25 mm), and ingredient β includes only the ingredients Only those having the same size as material B1 (those having a size that does not pass through a sieve with an opening of 4 mm but pass through a sieve with an opening of 7 mm) are included. Of the ingredients α, ingredients α2 to α6 are the ingredients A (A1), and of the ingredients β, ingredients β2 to β5 are the ingredients B (B1).
Next, mix the liquid part prepared as above and ingredients α and β in the amounts shown in Tables 2 and 3 below, put it in a pot and heat it so that it does not boil, until it is completely absorbed. A liquid seasoning was prepared by stirring gently for 10 minutes.
In the following tables, the size of the ingredients is shown in ranges for the sake of simplicity (for example, in Tables 2 and 3, the size of ingredient α is ``15-25'', and the size of ingredient β is ``15-25''). (The size is described as "4-7"), but the size range of this ingredient includes the upper limit but does not include the lower limit. For example, if "15-25" is written in the "Size (mm)" column of the table below, the ingredient will pass through a 25 mm sieve instead of a 15 mm sieve. It means having size. For example, when "4-7" is written in the column above, it means that the ingredient has a size that does not pass through a 4 mm sieve but passes through a 7 mm sieve.

[Test Example 1]
Each liquid seasoning was stirred in a large pot to disperse ingredients α and β throughout. Thereafter, the pot was left standing, and 10 expert panelists observed the dispersion of the ingredients and evaluated the condition according to the following evaluation criteria. The results are shown in Tables 2 and 3 as the average evaluation scores of 10 expert panelists.

<Evaluation criteria for the dispersion state of ingredients>
・5 points: Each ingredient is uniformly dispersed and is excellent.
- 4 points: Each ingredient is almost uniformly dispersed, which is somewhat excellent.
・3 points: There is a slight bias in the distribution of each ingredient, but it is within an acceptable range.
・2 points: The distribution of each ingredient is slightly uneven, and it is slightly inferior.
・1 point: The distribution of each ingredient is uneven, and it is inferior.

[Examples 9 to 12 and Comparative Examples 5 to 8]
A liquid seasoning was produced in the same manner as in Example 2, except that the ingredients were changed as shown in Tables 4 and 5, and the obtained liquid seasoning was evaluated in the same manner as in Test Example 1. The results are shown in Tables 4 and 5. The results of Example 2 are listed again in Tables 4 and 5. Details of the ingredients used in each example listed in Tables 4 and 5 are as follows.
・Ingredient α3: Content of ingredient A1 100% by mass
・Ingredients α8: Ingredient A1 content 80% by mass, Ingredient A2 content 10% by mass, Ingredient A3 content 10% by mass
・Ingredient α9: Content of ingredient A1 80% by mass, content of ingredient A2 20% by mass
・Ingredient β3: Content of ingredient B1 100% by mass
・Ingredient β7: Content of ingredient B1 is 80% by mass, content of ingredient B2 is 10% by mass, content of ingredient B3 is 10% by mass.
・Ingredient β8: Content of ingredient B1 80% by mass, content of ingredient B2 20% by mass

[Examples 13 to 15 and Comparative Examples 9 to 12]
A liquid seasoning was produced in the same manner as in Example 2, except that the amounts of ingredients were changed as shown in Table 6, and the obtained liquid seasoning was evaluated in the same manner as in Test Example 1. The results are shown in Table 6. Note that Table 6 shows the results of Example 2 again.

[Examples 16 to 20]
A liquid seasoning was produced in the same manner as in Example 2, except that the amounts of ingredients were changed as shown in Table 7, and the obtained liquid seasoning was evaluated in the same manner as in Test Example 1. The results are shown in Table 7. Note that Table 7 shows the results of Examples 2 and 14 again.

Claims (5)

A liquid seasoning containing an ingredient part and a liquid part,
Ingredient A having a size that allows the ingredient portion to pass through a sieve with an opening of 30 mm without passing through a sieve with an opening of 10 mm, and a specific gravity of 1.21 to 1.40 g/cm ³ , and a sieve with an opening of 2 mm. Ingredient B, which has a size that passes through a sieve with an opening of 10 mm without passing through a sieve, and has a specific gravity of 1.00 to 1.20 g/cm ³ , is used as a mass ratio of Ingredient A to Ingredient B of 1:1 to 1. Contains at a ratio of 1:5,
A liquid seasoning whose liquid portion has a specific gravity of 1.0 to 1.2 g/cm ³ . The liquid seasoning according to claim 1, containing 2 to 10% by mass of the ingredient A in 100% by mass of the liquid seasoning. The liquid seasoning according to claim 1 or 2, wherein the viscosity of the liquid portion is 1000 to 8000 mPa·s as measured using a B-type viscometer at a product temperature of 80° C. and a rotation speed of 3 to 13 rpm. The liquid seasoning according to any one of claims 1 to 3, which is served for consumption after being divided into required amounts. 4. A method of using the liquid seasoning according to any one of claims 1 to 3, wherein the liquid seasoning is divided into required amounts and then eaten directly or after being stored and/or cooked. A method for providing.