JP2673906B2 - Aqueous liquid seasoning - Google Patents
Aqueous liquid seasoningInfo
- Publication number
- JP2673906B2 JP2673906B2 JP1210109A JP21010989A JP2673906B2 JP 2673906 B2 JP2673906 B2 JP 2673906B2 JP 1210109 A JP1210109 A JP 1210109A JP 21010989 A JP21010989 A JP 21010989A JP 2673906 B2 JP2673906 B2 JP 2673906B2
- Authority
- JP
- Japan
- Prior art keywords
- liquid seasoning
- aqueous liquid
- oil
- weight
- seasoning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Landscapes
- Seasonings (AREA)
Description
【発明の詳細な説明】 (産業上の利用分野) 本発明は、充填後輸送中の振動などでの泡立ちを防止
した密封容器入り水性液状調味料に関するものである。TECHNICAL FIELD The present invention relates to an aqueous liquid seasoning in a sealed container, which prevents foaming due to vibration during transportation after filling.
(従来の技術) 従来より、原料として水ないし水溶性原料を主体とし
て積極的には油を用いていないため、比較的粘度も低い
液状調味料を容器に収容したもの、すなわち、容器入り
の水性液状調味料が各種製造されている。具体的には、
例えばセパレートドレッシングの油相を除いて水相だけ
としたものを容器に収容した形の、容器入りノンオイル
ドレッシングなどが挙げられる。ところで、この種の水
性液状調味料は、油相が水相の上に載置された形のセパ
レートドレッシングなどと異なり、多少とも消泡効果の
ある油が使われていないため、輸送中の車の振動などに
より泡が立ち、これがなかなか消えないことがある。し
たがって、通常、透明な容器に充填されるこの製品の外
観を損うので、その解決が望まれていた。この泡立ち現
象は配合成分、原料として、例えば醤油、酢、果汁など
を比較的多量に含有させた場合に著しい。またこのよう
な泡立ちは外観上見映えが悪いばかりでなく製品の充填
量を不揃いに見せる点でも無視できない問題である。(Prior Art) Conventionally, since water or a water-soluble raw material is mainly used as a raw material and oil is not actively used, a liquid seasoning having a relatively low viscosity is contained in a container, that is, an aqueous solution contained in the container. Various liquid seasonings are manufactured. In particular,
For example, a non-oil dressing in a container in which a separate dressing in which only the water phase is removed from the oil phase is housed in the container can be used. By the way, this type of aqueous liquid seasoning is different from a separate dressing in which the oil phase is placed on top of the water phase, and does not use any oil that has a defoaming effect. Bubbles may be generated due to the vibration of the and may not disappear easily. Therefore, the appearance of this product, which is usually filled in a transparent container, is impaired, and a solution thereof has been desired. The bubbling phenomenon is remarkable when a relatively large amount of soy sauce, vinegar, fruit juice, etc. is contained as a compounding ingredient and a raw material. Further, such foaming is a problem that cannot be ignored in terms of not only the appearance being poor in appearance but also the uneven filling amount of the product.
(発明が解決しようとする課題) このような問題を解決するため合成品の消泡剤の使用
が考えられるが、食品用として許可されるものはごくわ
ずかであり、食品の安全上からできればそのような消泡
剤の使用は避けた方がよい。そのため合成品の消泡剤に
類するものを用いないでも泡が立ちにくい新しい水性液
状調味料の開発が要望されている。(Problems to be solved by the invention) In order to solve such a problem, it is conceivable to use a synthetic defoaming agent, but only a few are permitted for food use, and if possible from the viewpoint of food safety, It is better to avoid using such defoamers. Therefore, there is a demand for the development of a new water-based liquid seasoning in which foaming is unlikely to occur even without using a synthetic antifoaming agent.
本発明はこのような要望を満足する新規な水性液状調
味料を提供することを目的とする。It is an object of the present invention to provide a novel aqueous liquid seasoning that satisfies these needs.
(課題を解決するための手段) 本発明者らは、従来の水性液状調味料の難点を克服す
るため鋭意研究を重ねた結果、肉エキスを極く少量添加
したものがすぐれた泡立ち防止性を示し、しかも製品の
風味にも実質的に影響を与えないことを見出しこの知見
に基づき本発明を完成するに至った。(Means for Solving the Problems) As a result of intensive studies to overcome the drawbacks of conventional aqueous liquid seasonings, the present inventors have found that the addition of an extremely small amount of meat extract has excellent antifoaming properties. Furthermore, they have found that they do not substantially affect the flavor of the product, and have completed the present invention based on this finding.
すなわち本発明は、肉エキスを0.02〜0.1重量%含有
することを特徴とする密封容器入り水性液状調味料を提
供するものである。That is, the present invention provides an aqueous liquid seasoning in a hermetically sealed container, which contains 0.02 to 0.1% by weight of meat extract.
以下本発明をさらに詳細に説明する。 Hereinafter, the present invention will be described in more detail.
本発明の水性液状調味料とは、液状の調味料ではある
が、原料として油を積極的に用いていないものをいう。
したがって原料として油を用いた結果、油(ないし油
相)が水相の上に分離して載置された形のもの、および
油が水相内に乳化分散した形の液状調味料は、本発明の
水性液状調味料からは除外される。The aqueous liquid seasoning of the present invention is a liquid seasoning, but does not actively use oil as a raw material.
Therefore, as a result of using oil as a raw material, the oil (or oil phase) in the form of being separated and placed on the water phase, and the liquid seasoning in the form of oil emulsified and dispersed in the water phase are Excluded from the aqueous liquid seasonings of the invention.
本発明においては、上記のように極めて少量の肉エキ
スを含有する点を除いて水性液状調味料の組成、成分は
特に制限はなく、通常の公知の水性液状調味料と同様の
組成、成分が用いられる。In the present invention, the composition of the aqueous liquid seasoning, except that it contains an extremely small amount of meat extract as described above, the components are not particularly limited, the same composition as the commonly known aqueous liquid seasoning, components are Used.
このような液体調味料の具体例としては、一般に和風
のソース、油を使っていない、すなわちノンオイルタイ
プのドレッシングなどを挙げることができる。As a specific example of such a liquid seasoning, there is generally a Japanese-style sauce, an oil-free dressing, that is, a non-oil type dressing.
このような水性液状調味料における成分の組成をあげ
ると醤油(好ましくは使用割合5〜30重量%など)、酢
(好ましくは使用割合2〜10重量%など)、果汁(好ま
しくは使用割合3〜15重量%など)などを1種又は2種
以上含有しているものである。Examples of the composition of components in such an aqueous liquid seasoning include soy sauce (preferably 5 to 30% by weight), vinegar (preferably 2 to 10% by weight), fruit juice (preferably 3 to 10% by weight). 15% by weight) and the like.
またこの水性液状調味料は、ねぎ、大根、玉ねぎ、し
そ、パセリなどの野菜の細片、おろしたもの、粉末を適
量含有していてもよいことはもちろんである。Further, this aqueous liquid seasoning may, of course, contain an appropriate amount of finely chopped vegetables such as green onions, radish, onions, perilla and parsley, grated ones, and powders.
この水性液状調味料にはさらに通常含有される調味成
分を含有させることができ、この例としては砂糖、食
塩、化学調味料、香辛料、かつおぶし、みりんなどがあ
げられる。The aqueous liquid seasoning may further contain seasoning components usually contained therein, and examples thereof include sugar, salt, chemical seasonings, spices, bonito flakes and mirin.
さらに液体調味料がキサンタンガム系分散剤やデンプ
ンなどを含んでいる時に発泡が起きやすいことがある
が、このような場合にも本発明はその発泡を有効に防ぐ
ことができる。Further, when the liquid seasoning contains a xanthan gum-based dispersant or starch, foaming may occur easily, and even in such a case, the present invention can effectively prevent the foaming.
本発明に用いられる肉エキスは、蓄肉、鯨等の肉及び
/又は骨から抽出して得られるものであり、一般には濃
縮したペースト状のものないし粉末化したものがあるの
で、それを入手使用すればよい。具体的にはビーフ、チ
キン、ポーク、鯨等を原料とする肉エキスの1種又は2
種以上が用いられるが、特に牛肉エキスが好ましい。The meat extract used in the present invention is obtained by extracting from meat and / or bone such as meat, whale, etc. Generally, there are concentrated paste-like or powdered ones. do it. Specifically, one or two of meat extracts made from beef, chicken, pork, whale, etc.
More than one species may be used, but beef extract is particularly preferable.
この肉エキスの添加量は、0.02〜0.1重量%、好まし
くは0.04〜0.08重量%である。肉エキスの添加量が0.02
重量%未満では、泡立ち防止効果が十分でなく、0.1重
量%を越えると肉エキスの風味が出てしまい製品の特徴
とする風味を損ない易いので望ましくない。The amount of the meat extract added is 0.02 to 0.1% by weight, preferably 0.04 to 0.08% by weight. The amount of meat extract added is 0.02
If it is less than 10% by weight, the effect of preventing foaming is not sufficient, and if it exceeds 0.1% by weight, the flavor of meat extract comes out and the flavor characteristic of the product tends to be impaired, which is not desirable.
なお、肉エキスがどのような機作によって泡立ちの防
止に効くのかはよくわかっていないが、泡の安定性を損
なうのに何らかの寄与をしているものと思われる。The mechanism by which the meat extract is effective in preventing foaming is not well known, but it is considered that it contributes to the deterioration of foam stability.
本発明の水性液状調味料の製造方法は特に制限はな
く、通常の水性液状調味料の製造方法と同様である。The method for producing the aqueous liquid seasoning of the present invention is not particularly limited and is the same as the ordinary method for producing an aqueous liquid seasoning.
(試験例) 下記の配合で牛肉エキスを添加し第1表に示すとおり
7種類の水性液状調味料を調製した。(Test Example) Beef extract was added in the following composition to prepare 7 kinds of aqueous liquid seasonings as shown in Table 1.
原料の種類 配合割合(重量%) 醤油 20 酢 22 辛子粉 1 ホワイトペッパー 0.5 食塩 3.0 砂糖 3.0 牛肉エキス(ペースト状) 0.00〜0.2 清水 残 部 100.0 上記調味料の各々を200ml容のガラスビンに170ml充填
し(液高130mm)、蓋により密封して上部に空間部(20m
m高)を有する状態のビン詰めとした。次に輸送中等の
振動を考慮して、手ではげしく上下に5回振って5分後
の泡の高さを測定した。Type of ingredients Mixing ratio (wt%) Soy sauce 20 Vinegar 22 Pepper powder 1 White pepper 0.5 Salt 3.0 Sugar 3.0 Beef extract (paste) 0.00-0.2 Fresh water balance 100.0 Fill 170 ml of each seasoning into a 200 ml glass bottle. (Liquid height 130 mm), sealed with a lid and space (20 m
It was bottled in the state of having m height). Next, in consideration of vibration during transportation and the like, the height of the foam after 5 minutes was measured by vigorously shaking it up and down five times.
この結果を第1表に示す。 Table 1 shows the results.
(実施例) 次に本発明を実施例に基づきさらに詳細に説明する。 (Example) Next, the present invention will be described in more detail based on examples.
実施例1 次の配合で全原料を混合して水性液状調味料を製造
し、200ml容ガラスビンに170ml充填し蓋をして密封し
た。Example 1 An aqueous liquid seasoning was prepared by mixing all raw materials in the following formulation, and 170 ml was filled in a 200 ml glass bottle, which was then sealed with a lid.
原料の種類 配合割合(重量%) 醤油 15.0 酢 10.0 砂糖 7.5 グルタミン酸ソーダ 0.6 ねぎ 3.5 かつおぶし 0.5 香辛料 0.3 みりん 4.0 牛肉エキス(ペースト状) 0.04 しそエッセンス 0.01 清水 残 部 合計 100.00 実施例2 実施例1と同様の方法で下記組成で各成分を混合し野
菜入り水性液状調味料を製造し、実施例1と同様にして
ガラスビンに充填し蓋により密封した。Type of ingredients Mixing ratio (% by weight) Soy sauce 15.0 Vinegar 10.0 Sugar 7.5 Sodium glutamate 0.6 Green onion 3.5 Skipjack 0.5 Spice 0.3 Mirin 4.0 Beef extract (paste) 0.04 Shiso essence 0.01 Fresh water balance 100.00 Example 2 Same as Example 1 According to the method, the following components were mixed to prepare an aqueous liquid seasoning containing vegetables, which was filled in a glass bottle and sealed with a lid in the same manner as in Example 1.
原料の種類 配合割合(重量%) 食塩 3.5 大根おろし 20.0 玉ねぎ 15.0 うす口醤油 15.0 砂糖 5.0 ゆず果汁 2.0 ガーリックパウダー 1.0 レッドペッパー 0.3 酢 4.0 ホワイトペッパー 0.2 牛肉エキス(粉末状) 0.03 清水 残部 合計 100.00 実施例3 実施例1と同様の方法で下記組成で各成分を混合し水
性液状調味料を製造し、実施例1で同様に充填した。Raw material type Mixing ratio (wt%) Salt 3.5 Grated radish 20.0 Onion 15.0 Light soy sauce 15.0 Sugar 5.0 Yuzu fruit juice 2.0 Garlic powder 1.0 Red pepper 0.3 Vinegar 4.0 White pepper 0.2 Beef extract (powder) 0.03 Fresh water balance 100.00 Example 3 Example 3 In the same manner as in Example 1, the components were mixed with the following composition to produce an aqueous liquid seasoning, and the same filling as in Example 1 was performed.
原料の種類 配合割合(重量%) ワインビネガー 25.0 食塩 4.2 異性化糖 10.0 レッドペッパー 0.8 粉末オニオン 2.1 粉末ガーリック 0.5 粉末ホワイトペッパー 0.2 ブラックペッパーコース 0.2 パセリ 0.1 ディル 0.1 ポークエキス(ペースト状) 0.02 キサンタンガム 0.15 清水 残部 合計 100.00 実施例1〜3で調製した密封容器入り各水性液状調味
料を手ではげしく上下に5回ふったのち、5分後の液表
面の泡立ちをみたところ泡立ちは全くなく、肉エキスの
風味が全く感じられなかった。Ingredients Mixing ratio (wt%) Wine vinegar 25.0 Salt 4.2 Isomerized sugar 10.0 Red pepper 0.8 Powdered onion 2.1 Powdered garlic 0.5 Powdered white pepper 0.2 Black pepper course 0.2 Parsley 0.1 Dill 0.1 Pork extract (paste) 0.02 Xanthan gum 0.15 Fresh water balance Total 100.00 Each aqueous liquid seasoning in a sealed container prepared in Examples 1 to 3 was vigorously shaken up and down 5 times, and after 5 minutes, foaming of the liquid surface was observed and no foaming was observed. Was not felt at all.
(発明の効果) 本発明の密封容器入り水性液状調味料は輸送中の振動
などによる泡立ちが生じ難く、外観の優れた製品を与え
る。そして、天然物質由来の物質である肉エキスを含有
するので安全性の点の問題がなく、水性液状調味料の本
来の風味に悪影響を及ぼすこともないという優れた効果
を奏する。(Effects of the Invention) The water-based liquid seasoning in a hermetically sealed container of the present invention is less likely to cause foaming due to vibration during transportation and gives a product having an excellent appearance. Since the meat extract, which is a substance derived from a natural substance, is contained, there is no problem in terms of safety and there is an excellent effect that the original flavor of the aqueous liquid seasoning is not adversely affected.
Claims (1)
を特徴とする密封容器入り水性液状調味料。1. An aqueous liquid seasoning in a hermetically sealed container, which contains 0.02 to 0.1% by weight of meat extract.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1210109A JP2673906B2 (en) | 1989-08-16 | 1989-08-16 | Aqueous liquid seasoning |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP1210109A JP2673906B2 (en) | 1989-08-16 | 1989-08-16 | Aqueous liquid seasoning |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0376560A JPH0376560A (en) | 1991-04-02 |
JP2673906B2 true JP2673906B2 (en) | 1997-11-05 |
Family
ID=16583961
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP1210109A Expired - Lifetime JP2673906B2 (en) | 1989-08-16 | 1989-08-16 | Aqueous liquid seasoning |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2673906B2 (en) |
-
1989
- 1989-08-16 JP JP1210109A patent/JP2673906B2/en not_active Expired - Lifetime
Also Published As
Publication number | Publication date |
---|---|
JPH0376560A (en) | 1991-04-02 |
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