JP2673906B2 - Aqueous liquid seasoning - Google Patents

Description

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.

(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.

(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.

It is an object of the present invention to provide a novel aqueous liquid seasoning that satisfies these needs.

(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.

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.

 Hereinafter, the present invention will be described in more detail.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

(Test Example) Beef extract was added in the following composition to prepare 7 kinds of aqueous liquid seasonings as shown in Table 1.

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.

 Table 1 shows the results.

(Example) Next, the present invention will be described in more detail based on examples.

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.

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.

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.

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.

(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)

(57) [Claims] 1. An aqueous liquid seasoning in a hermetically sealed container, which contains 0.02 to 0.1% by weight of meat extract.