JP2024069998A - Non-retort seasonings - Google Patents

Abstract

[Problem] To provide a seasoning that can be stored at room temperature without retort processing and has a good flavor of plant-derived flavor components. [Solution] A non-retort liquid seasoning that contains flavor components and amino acids, has a water activity of 0.85 or more, a pH of 4.6 or more, and contains 0.3 to 5.0 mass % of the amino acids. [Selected Figures] None

Description

The present invention relates to non-retort seasonings.

Seasonings are used to season foods and enhance their flavor. In the manufacturing process, seasonings are often heated to cook the raw ingredients or to sterilize them to improve shelf life. However, heating can cause the aromatic and flavorful substances contained in the seasoning to scatter or decompose, reducing the flavor of the seasoning. In particular, retort heating, which is carried out to enable foods to be stored at room temperature for long periods, is carried out at high temperatures of 120°C or higher, which can easily lead to problems with flavor loss due to heating.

There are conventional methods for inhibiting the growth of microorganisms in seasonings without heat sterilization. For example, ethanol, glycine, organic acids (acetic acid, lactic acid, etc.), polyphenols, chitosan, etc. are commonly used as food preservatives. Other methods include adding a large amount of fat or oil to the seasoning to reduce the moisture content, adding alcohol to the seasoning, or adding an acid to the seasoning to lower the pH. However, seasonings obtained using these conventional methods often have a deteriorated flavor, an unpleasant taste, or other impaired flavor.

Patent Document 1 describes an oil-in-water emulsified sauce that contains 40% to 80% edible oils and fats, 1% to less than 5% egg yolk (in fresh content terms), an emulsifier, egg yolk oil, 5% to 40% sugar alcohol (in solid content terms), and 0.08% to 0.25% cholesterol and has a pH of 5.0 to 8.0, and that the sauce can be stored at room temperature and has a rich flavor derived from egg yolk. Patent Document 2 describes a liquid seasoning that contains milk ingredients containing milk protein, acetic acid, lactic acid, alcohol, salt, lipids, organic acid salts, and water, has a pH of 4.7 to 5.1, a water activity of 0.88 to less than 0.94, a milk protein content of 1% to 7% by mass, an acetic acid content of 0.05% to 0.5% by mass, and a salt content of 1% to 7% by mass, and that the liquid seasoning has an excellent milk flavor, a weak sourness and saltiness, and can be distributed at room temperature. Patent Document 3 describes a non-retort cooking sauce that contains acetic acid, edible oils and fats, and sorbic acid salts or ethanol, has an acetic acid content of 0.03% to 0.30% by mass, and, if ethanol is contained, has an ethanol content of 5 to 80 parts by mass per part by mass of the acetic acid, and that the sauce has a mellow flavor and a sufficient aroma.

JP 2016-77167 A JP 2021-108651 A JP 2021-69306 A

The present invention provides a seasoning that can be stored at room temperature without retort processing and has a good flavor of flavor components.

The present invention provides the following:
[1] A non-retort liquid seasoning,
Contains flavor components and amino acids,
The water activity is 0.85 or more and the pH is 4.6 or more,
The content of the amino acid is 0.3 to 5.0% by mass.
seasoning.
[2] The seasoning described in [1], wherein the amino acid is glycine.
[3] The seasoning according to [1] or [2], further comprising less than 20.0% by mass of fats and oils.
[4] The seasoning according to any one of [1] to [3], further comprising at least one selected from the group consisting of processed starch and a thickener, and having a viscosity of 5 to 20 cm/30 seconds at a product temperature of 23°C as measured by a Bostwick viscometer.
[5] A method for producing a non-retort liquid seasoning, comprising:
To prepare a liquid seasoning containing a flavor component and an amino acid, having a water activity of 0.85 or more, a pH of 4.6 or more, and an amino acid content of 0.3 to 5.0 mass %;
and
In the process of producing the liquid seasoning, ingredients other than amino acids are mixed and the mixture is heat sterilized at a temperature of 100° C. or less;
Heat sterilizing the produced liquid seasoning at a temperature of 100°C or less;
A method comprising:
[6] The method according to [5], wherein the amino acid is glycine.
[7] The method according to [5] or [6], wherein the liquid seasoning further contains an oil or fat in an amount of less than 20.0% by mass.
[8] The method according to any one of [5] to [7], wherein the liquid seasoning further contains at least one selected from the group consisting of processed starch and a thickener, and has a viscosity of 5 to 20 cm/30 seconds at a product temperature of 23°C as measured by a Bostwick viscometer.

Although the seasoning of the present invention is a non-retort food, it can be stored at room temperature and has a good flavor of flavor components.

The present invention provides a non-retort seasoning. In this specification, "non-retort" seasoning refers to a seasoning that has not been retort sterilized during the manufacturing process. In this specification, retort sterilization specifically refers to a method of pressure-heat sterilization for "packaged, pressure-heat sterilized foods with a pH exceeding 4.6 and a water activity exceeding 0.94" described in the section "Manufacturing Standards for Packaged, Pressure-Heat Sterilized Foods" of the "Specifications and Standards for Foods, Additives, etc." (Ministry of Health and Welfare Notification No. 370, 1959). In other words, it refers to pressure-heat sterilization by "a method of heating the center to a temperature of 120°C for 4 minutes or a method with an equivalent or greater effect." In a broader sense, retort sterilization in this specification refers to a method of sterilization at a temperature exceeding 100°C.

The non-retort seasoning of the present invention (hereinafter also referred to as the seasoning of the present invention) is a liquid seasoning, that is, a seasoning that is liquid or paste-like at room temperature and normal pressure. In this specification, "room temperature" refers to 15 to 25°C, and "normal pressure" refers to a state in which pressure is not artificially increased or decreased. The seasoning of the present invention may contain solids (e.g., ground flavor components and ingredients described below) so long as the seasoning as a whole has fluidity at room temperature and normal pressure. Therefore, the seasoning of the present invention may include a form consisting of a liquid portion and a form containing a liquid portion and solids. The liquid portion of the seasoning of the present invention refers to the fraction of the seasoning of the present invention that has passed through a sieve with a mesh size of 2 mm. On the other hand, the fraction remaining on the sieve is the solid content of the seasoning of the present invention.

The seasoning of the present invention contains a flavor component. In this specification, the flavor component refers to a component derived from an animal, a plant, or an algae, which imparts a flavor and/or taste to the seasoning. Examples of animal-derived flavor components include dried powders or extracts of meat, fish, or shellfish. Examples of plant-derived flavor components include aromatic vegetables such as garlic, myoga, ginger, shiso, onion, basil, and parsley, fruits having flavor such as citrus fruits such as yuzu, sudachi, and daidai, spices such as pepper, cumin, and nutmeg, and dried products or extracts thereof. Examples of algae-derived flavor components include seaweeds such as kelp, and dried products or extracts thereof. Of these, plant-derived flavor components are preferred. These flavor components can be used in the seasoning of the present invention in any one or in combination of two or more. Preferably, the flavor component is contained in the seasoning of the present invention in the form of a liquid, a paste, or a pulverized product. Preferably, the flavor component has a size that passes through a sieve with a mesh size of 2 mm. In a preferred example, the flavor component is at least one selected from the group consisting of dried and pulverized products of the above-mentioned aromatic vegetables, fruits, and spices, and has a size that passes through a sieve with a mesh size of 2 mm. The content of the flavor component in the seasoning of the present invention is not particularly limited as long as it is an amount that can impart a desired flavor to the seasoning, and may be, for example, 0.001 to 5% by mass of the total mass of the seasoning.

The seasoning of the present invention further contains an amino acid. As the amino acid, any edible amino acid can be used without any particular limitation, and examples thereof include glycine, alanine, glutamine, arginine, etc. These amino acids can be used alone or in combination of two or more. Among these, glycine is preferred because it has little effect on the flavor of the seasoning. The amino acid content in the seasoning of the present invention is preferably 0.3 to 5.0 mass %, more preferably 0.5 to 4.0 mass %, and even more preferably 1.0 to 3.0 mass % of the total mass of the seasoning. The above amino acid content does not include amino acids contained in proteins and peptides contained in the raw materials of the seasoning of the present invention, or amino acids contained in seasoning ingredients (for example, amino acids contained in umami ingredients, sodium glutamate, inosinic acid, etc.).

Preferably, the seasoning of the present invention contains fats and oils. By including fats and oils, the flavor of the flavor components of the seasoning can be improved. As the fats and oils, edible fats and oils can be used without any particular limitation, and examples thereof include vegetable fats and oils, animal fats and oils, and processed fats and oils. Examples of the vegetable fats and oils include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, sunflower oil, rice oil, safflower oil, olive oil, sesame oil, palm oil, coconut oil, palm kernel oil, and the like. Examples of the animal fats and oils include beef tallow, lard, and chicken oil. The processed fats and oils are a general term for fats and oils that have been subjected to physical, enzymatic, or chemical processing of raw fats and oils (e.g., vegetable fats and oils or animal fats and oils). The processing method of fats and oils to obtain the processed fats and oils is not particularly limited, and examples thereof include fractionation, hydrogenation, and transesterification, and two or more of these processing methods may be combined. In the seasoning of the present invention, any one of the fats and oils listed above can be used alone or in combination of two or more of them.

When the seasoning of the present invention contains the oil or fat, the content thereof is preferably less than 20.0 mass%, more preferably 4.0 to 15.0 mass%, and even more preferably 7.5 to 12.0 mass%, of the total mass of the liquid portion of the seasoning. The content of the oil or fat in the seasoning of the present invention is a value calculated based on the mass of the fraction extracted with diethyl ether from the seasoning according to the Soxhlet extraction method.

The seasoning of the present invention has a water activity (Aw) of 0.85 or more, preferably 0.85 to 0.95, more preferably 0.87 to 0.94. The water activity value of the seasoning of the present invention is preferably a value measured according to a water activity measuring device using a tunable diode laser (e.g., AquaLab TDL 2; Meter Japan Co., Ltd.). The water activity of the seasoning can be adjusted by adjusting the amount of water, oils and fats, salts (table salt, potassium chloride, etc.) in the raw materials.

The seasoning of the present invention has a pH of 4.6 or more, preferably 4.9 to 6.2, more preferably 5.1 to 6.0. The pH can be measured in a conventional manner using a commercially available pH/ion meter (e.g., HM-42X; manufactured by DKK-TOA Corporation). The pH of the seasoning can be adjusted by appropriately adding a pH adjuster to the raw materials.

The seasoning of the present invention has a viscosity at a product temperature of 23°C measured by a Bostwick viscometer (hereinafter also referred to as "Bostwick viscosity") of preferably 5 to 20 cm/30 seconds, more preferably 7 to 18 cm/30 seconds, and even more preferably 8 to 15 cm/30 seconds. The Bostwick viscometer is a device for measuring the consistency of the viscosity of a fluid, and can measure the distance that a fluid moves in a certain time or the time required for a fluid to move a certain distance. When the Bostwick viscosity of the seasoning of the present invention is within the above range, the dispersion stability of the components contained in the seasoning is improved, and the seasoning can maintain a homogeneous state with little component bias or precipitation. If the Bostwick viscosity value of the seasoning is too small (viscosity is too high), the flavor of the flavor components of the seasoning may be difficult to feel. On the other hand, if the Bostwick viscosity value of the seasoning is too large (viscosity is too low), the components may be biased in the seasoning, and the homogeneity of the flavor and concentration may be impaired.

The Bostwick viscosity of the seasoning of the present invention can be measured using a commonly available Bostwick viscometer in accordance with the standard measurement method for the viscometer used. For example, a commercially available Bostwick Consistometer (for example, manufactured by Nippon Genetics Co., Ltd.) can be used as the Bostwick viscometer. As an example of a method for measuring the Bostwick viscosity of the seasoning of the present invention, the following method using the Bostwick Consistometer device can be exemplified: The Bostwick Consistometer device is placed on a horizontal stand, and with the device gate closed, a sample (seasoning) adjusted to a product temperature of 23°C is filled up to the top surface of the reservoir. The trigger is pressed down to open the gate, and the time is measured at the same time, and the flow distance of the sample in the trough after 30 seconds has elapsed is measured. The maximum flow distance at the center of the trough and the minimum flow distance at the end of the trough are measured, and their arithmetic average value is calculated to be the Bostwick viscosity of the sample.

The viscosity of the seasoning of the present invention can be adjusted by adding a processed starch, a thickener, or the like to the raw material. Preferably, the seasoning of the present invention contains at least one selected from the group consisting of processed starch and a thickener. By containing a processed starch or a thickener, the viscosity of the seasoning of the present invention can be adjusted and the dispersion stability can be improved. When the seasoning of the present invention contains either the processed starch or the thickener, the content of the processed starch is preferably 1.0 to 5.0 mass%, more preferably 1.3 to 3.5 mass%, of the total mass of the liquid portion of the seasoning, and the content of the thickener is preferably 0.1 to 1.0 mass%, more preferably 0.3 to 0.7 mass%. When the seasoning of the present invention contains both the processed starch and the thickener, the total content thereof is preferably 1.0 to 5.0 mass%, more preferably 1.3 to 3.5 mass%, of the total mass of the liquid portion of the seasoning.

Processed starch is a general term for starch that has been subjected to physical, enzymatic or chemical processing. The processed starch used in the seasoning of the present invention can be any edible starch without any particular restrictions. Examples of starches that can be used as the raw material for the processed starch include tapioca starch, wheat starch, corn starch, potato starch, and rice starch. The processing method of starch to obtain the processed starch is not particularly limited, and examples include cross-linking, esterification, etherification, and oxidation, and two or more of these processing methods may be combined. The processed starch used in the present invention can be any one or a combination of two or more of the raw starches or processed starches obtained using the processing methods listed above.

The thickener used in the seasoning of the present invention can be any edible thickener without any particular restrictions, and examples of such thickening polysaccharides include gelatin, gellan gum, carrageenan, furcellaran, xanthan gum, locust bean gum, tamarind gum, tara gum, guar gum, sodium alginate, alginic acid esters, and pectin. These thickening agents can be used alone or in combination of two or more.

The seasoning of the present invention may contain other ingredients in addition to the ingredients listed above. As the other ingredients, various food ingredients that can be normally used in seasonings can be used without any particular restrictions, as long as the effects of the present invention are not impaired. Examples of the other ingredients include fresh water; unprocessed starch; grain flour; seasoning ingredients such as salt and monosodium glutamate; dairy products such as milk, fresh cream, butter, and cheese; sugars; eggs such as egg yolk and egg white; organic acids such as vinegar and citric acid or their salts (other than the sodium acetate); antioxidants such as ascorbic acid or its salts and vitamin E; colorants; flavorings; sweeteners; preservatives, etc. These other ingredients can be used alone or in combination of two or more depending on the type of seasoning to be produced. The content of the other ingredients in the seasoning of the present invention is preferably 70.0% by mass or more, more preferably 80.0% by mass or more, of the total mass of the liquid portion of the seasoning.

The seasoning of the present invention may contain ingredients. The types of ingredients that may be contained in the seasoning of the present invention are not particularly limited, but examples include meats such as beef, pork, chicken, etc.; seafood such as flounder, crab, shrimp, etc.; fish eggs such as cod roe; vegetables such as tomatoes, onions, carrots, etc.; and fungi such as mushrooms. When the seasoning of the present invention contains ingredients, the content of the ingredients is preferably 100% by mass or less, more preferably 60% by mass or less, based on 100% by mass of the liquid portion of the seasoning.

The seasoning of the present invention can be produced according to a normal method for producing liquid seasonings. Basically, the method for producing the seasoning of the present invention includes mixing the above-mentioned raw materials (which may contain solids) while heating or stirring as necessary to prepare a liquid seasoning containing the above-mentioned flavor components and amino acids, having a water activity of 0.85 or more, and a pH of 4.6 or more. As a preferred embodiment, in the method for producing the seasoning of the present invention, first, raw materials other than amino acids (which may contain solids) are mixed as described above to prepare a homogeneous mixture (liquid mixture, which may contain solids) as an intermediate product of the seasoning. Next, amino acids are added and mixed to produce a liquid seasoning containing the above-mentioned flavor components and amino acids, having a water activity of 0.85 or more, and a pH of 4.6 or more.

Preferably, the method for producing a seasoning of the present invention includes heat sterilization of raw materials during the production process of the liquid seasoning. In one embodiment, in the method for producing a seasoning of the present invention, first, raw materials other than amino acids (which may contain solids) are mixed as described above to prepare a homogeneous mixture (liquid mixture, which may contain solids) as an intermediate product of the seasoning. Next, the mixture is heat sterilized. After that, amino acids are added to the heat sterilized mixture to produce a liquid seasoning having a water activity of 0.85 or more and a pH of 4.6 or more. The produced seasoning can be filled into a container and sealed and packaged.

Alternatively, the liquid seasoning obtained as described above may be heat sterilized. Preferably, the heat sterilization of the liquid seasoning is carried out in a sealed container. In a preferred embodiment, the method for producing a seasoning of the present invention includes sealing the liquid seasoning produced by the procedure described above in a container and heat sterilizing it. Alternatively, the liquid seasoning after heat sterilization may be filled into a container without being sealed in a container and packaged in a sealed manner.

The heat sterilization improves the shelf life of the seasoning of the present invention. However, the heat sterilization that may be performed in the method for producing the seasoning of the present invention is not retort sterilization. Retort sterilization is not preferred because it impairs the flavor of the flavor components contained in the seasoning. Preferably, the heat sterilization is performed at a temperature of 100°C or less, more preferably 65 to 85°C. The time for the heat sterilization may vary depending on the heating temperature, but may be, for example, 5 to 60 minutes, preferably 10 to 40 minutes.

The container into which the seasoning of the present invention is filled is not particularly limited as long as it can accommodate a liquid seasoning, and for example, a container made of a material such as plastic or glass can be used. Preferably, the container is a container that can be sterilized by heat as described above.

The seasoning of the present invention can be stored at room temperature even though it is not retort sterilized. Preferably, the seasoning of the present invention maintains the flavor of the flavor components even after storage at 25°C for 10 days and is safe to eat.

The type of seasoning of the present invention is not particularly limited, and examples include soup, sauce, Japanese-style sauce, white sauce, tomato sauce, curry sauce, etc. On the other hand, sauces that generally have a high fat and oil content, such as oil sauce and dressing, are not suitable as a type of seasoning of the present invention.

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

In the following examples, water activity was measured using a water activity measuring device with a tunable diode laser (AquaLab TDL 2; Meter Japan Co., Ltd.). pH was measured using a pH/ion meter (HM-42X; manufactured by DKK-TOA Corporation). The amount of fat and oil was calculated as the mass of the fraction extracted with diethyl ether from seasoning A using the Soxhlet extraction method. Bostwick viscosity was measured using a Bostwick Consistometer (Nihon Genetics Co., Ltd.).

[Test Example 1]
<Production of standard seasoning liquid A>
50g of butter was placed in a pan and heated over low heat. When the butter was melted, 50g of soft wheat flour was added and mixed well. When the mixture started to foam, 950mL of milk was added and heated over high heat while stirring quickly. When the mixture started to boil, it was heated over medium heat for 10 minutes while stirring occasionally. The taste was adjusted with salt, 2.5g of black pepper (a plant-derived flavor component) powder was added, and then pure water was added to make the total amount 1000g to produce standard seasoning liquid A. Seasoning A had a water activity of 0.97, a pH of 6.2, an oil content of 9.0% by mass, and a Bostwick viscosity of 15.6cm/30 seconds.

<Production of seasoning (white sauce)>
Amino acids were added to the standard seasoning liquid A produced above in the ratio shown in Table 1 below and mixed to produce a seasoning (white sauce). The water activity, pH and Bostwick viscosity of each produced seasoning were measured. The results are shown in Table 1. 100 g of each produced seasoning was filled into a heat-resistant pouch bag, degassed and sealed. Each pouch bag was immersed in a 98°C water bath or a 118°C oil bath for 40 minutes and 10 minutes, respectively, to heat sterilize the center. After sterilization, the pouch bag was cooled to 30°C with cold water and stored as it is at 25°C in a living space for 10 days.

The flavor of the seasoning after storage was evaluated. Specifically, the seasoning in the pouch was removed onto a flat plate, and its flavor was evaluated by 10 expert panelists according to the following evaluation criteria, with the flavor of standard seasoning liquid A immediately after production being rated on a scale of 5 points, and the average score of the 10 panelists was calculated.
<Flavor evaluation criteria>
5 points: Very strong pepper aroma, very good.
4 points: Strong pepper aroma, good.
3 points: A peppery scent is detectable, and a slight unpleasant odor (steamy or rotten odor) is detectable, but is within the acceptable range.
2 points: A slight pepper aroma is detectable, but an unpleasant odor (steamy odor or putrid odor) is detectable, and the product is poor quality.
Score 1: No pepper aroma was detected, and a strong unpleasant odor (steamy odor or putrid odor) was detected, very poor.

The results are shown in Table 1. The seasonings containing 0.3 to 5.0% by mass of amino acids maintained the flavor of the flavor components even after storage at room temperature, and were of good quality. However, the seasonings that were heated in a retort container lost the flavor of the flavor components, regardless of whether amino acids were added or not.

[Test Example 2]
During the production of standard seasoning liquid A, edible oils and fats, salt, potassium chloride or citric acid were further added. Using the obtained standard seasoning liquid A, seasonings (white sauces) with different water activities or pH values as shown in Table 2 were produced. The seasonings were produced according to the procedure of Test Example 1, but with the blending ratios shown in Table 2. The flavors of the produced seasonings were evaluated in the same manner as in Test Example 1. The results are shown in Table 2.

[Test Example 3]
The amount of butter was increased or decreased to adjust the amount of fat or oil when producing standard seasoning liquid A. A seasoning (white sauce) was produced using the obtained standard seasoning liquid A in the same manner as in Test Example 1, except for the composition shown in Table 3, and evaluated. The results are shown in Table 3.

[Test Example 4]
When producing standard seasoning liquid A, acetylated wheat starch (modified starch) or xanthan gum (thickener) was added after adding milk, and the viscosity was adjusted by stirring well. By using the obtained standard seasoning liquid A, seasonings (white sauces) with different Bostwick viscosities as shown in Table 4 were produced. The seasonings were produced according to the procedure of Test Example 1, but with the formulations shown in Table 4. The flavors of the produced seasonings were evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

Claims (8)

A non-retort liquid seasoning,
Contains flavor components and amino acids,
The water activity is 0.85 or more and the pH is 4.6 or more,
The content of the amino acid is 0.3 to 5.0% by mass.
seasoning. The seasoning according to claim 1, wherein the amino acid is glycine. The seasoning according to claim 1, further comprising less than 20.0% by mass of oil or fat. The seasoning according to claim 1, further comprising at least one selected from the group consisting of processed starch and a thickener, and having a viscosity of 5 to 20 cm/30 seconds at a product temperature of 23° C. as measured by a Bostwick viscometer. A method for producing a non-retort liquid seasoning, comprising:
To prepare a liquid seasoning containing a flavor component and an amino acid, having a water activity of 0.85 or more, a pH of 4.6 or more, and an amino acid content of 0.3 to 5.0 mass %;
and
In the process of producing the liquid seasoning, ingredients other than amino acids are mixed and the mixture is heat sterilized at a temperature of 100° C. or less;
Heat sterilizing the produced liquid seasoning at a temperature of 100°C or less;
A method comprising: The method of claim 5, wherein the amino acid is glycine. The method according to claim 5, wherein the liquid seasoning further contains an oil or fat in an amount of less than 20.0% by mass. The method according to claim 5, wherein the liquid seasoning further contains at least one selected from the group consisting of processed starch and a thickener, and has a viscosity of 5 to 20 cm/30 seconds at a product temperature of 23°C as measured by a Bostwick viscometer.