JP2822001B2 - Non-oil type liquid seasoning - Google Patents
Non-oil type liquid seasoningInfo
- Publication number
- JP2822001B2 JP2822001B2 JP6337684A JP33768494A JP2822001B2 JP 2822001 B2 JP2822001 B2 JP 2822001B2 JP 6337684 A JP6337684 A JP 6337684A JP 33768494 A JP33768494 A JP 33768494A JP 2822001 B2 JP2822001 B2 JP 2822001B2
- Authority
- JP
- Japan
- Prior art keywords
- liquid seasoning
- grated radish
- grated
- radish
- particle size
- 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 - Fee Related
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、サラダ等の食品に、お
ろし大根原料そのものの食感と風味を十分に付与するこ
とができると共に、きわめて良好な外観を付与すること
ができるノンオイルタイプ液状調味料に関するものであ
る。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a non-oil type liquid seasoning, which can give a food such as a salad or the like the texture and flavor of the raw material of grated radish itself and can give an extremely good appearance. It is about fees.
【０００２】[0002]
【従来の技術】一般に、野菜などにかけて食するドレッ
シング等の液状調味料は、従来のように西洋風のものに
限らず、最近では醤油、味噌等をベースとして、これに
青じそ、梅、ゆす、大根おろし、ねぎ等を添加し、幅広
い味わいを付与した和風味の製品が多種多様に開発され
ている。このような和風味の液状調味料にあっては、そ
の成分中に大根、人参、玉葱等をすりおろしたおろし野
菜を含有させたおろし野菜含有調味料製品も多数開発さ
れており、このような開発例としては、例えば、おろし
大根を含む水相部と、油相部とからなることを特徴とす
る分離型のドレッシング（特開昭６４−６０３５１号）
が提案されている。2. Description of the Related Art In general, liquid seasonings, such as dressings, which are eaten over vegetables and the like are not limited to those of the Western style as in the past. A wide variety of Japanese-style products to which a wide range of flavors are imparted by adding grated radish and green onions have been developed. In such a Japanese-flavored liquid seasoning, a large number of grated vegetable-containing seasoning products containing grated vegetables, such as grated radish, carrot, and onion, have been developed. As a development example, for example, a separation type dressing characterized by comprising an aqueous phase portion containing grated radish and an oil phase portion (Japanese Patent Application Laid-Open No. Sho 64-60351).
Has been proposed.
【０００３】しかし、このようなおろし野菜含有液状調
味料製品にあっては、サラダ等の食品に添加した場合、
おろし野菜原料は他の液状調味料原料素材と共に食品容
器の底部に流れ落ちやすく、食する際に食品上に保持さ
れ難いため、おろし野菜原料そのものの食感と風味を十
分にはサラダ等の食品に付与することができず、また、
外観的にも良好と呼べるものではなかった。[0003] However, in such a grated vegetable-containing liquid seasoning product, when added to foods such as salads,
The grated vegetable ingredients easily flow down to the bottom of the food container together with other liquid seasoning ingredients, and are difficult to hold on the food when eating, so the texture and flavor of the grated vegetable ingredients themselves can be sufficiently used in foods such as salads. Cannot be granted, and
The appearance was not good.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、サラダ等の
食品に、おろし大根原料そのものの食感と風味を十分に
付与することができると共に、きわめて良好な外観を付
与することができるノンオイルタイプ液状調味料を提供
することを目的とするものである。DISCLOSURE OF THE INVENTION The present invention provides a non-oil type foodstuff which can sufficiently impart the texture and flavor of the grated radish raw material itself to foods such as salads, and can impart an extremely good appearance. It is intended to provide a liquid seasoning.
【０００５】[0005]
【課題を解決するための手段】本発明者らは、上記の目
的を達成するため鋭意研究を重ねた結果、特定の粘度範
囲にある液状調味料に特定のおろし大根を含有させるこ
とにより、目的とする液状調味料が得られることを知
り、本発明を完成するに至った。Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above object, and as a result, by adding a specific grated radish to a liquid seasoning having a specific viscosity range, the object has been improved. The present invention was completed by knowing that a liquid seasoning was obtained.
【０００６】すなわち、本発明は、おろし大根全体の６
０重量％以上か粒径１〜６ｍｍまたは４０重量％以上か
粒径２〜６ｍｍからなるおろし大根を含有し、かつ、お
ろし大根を除く液状調味料全体の粘度が５０〜１０００
ｃｐであることを特徴とするノンオイルタイプ液状調味
料であり、また、本発明は、前記液状調味料において、
６０重量％以上が粒径１〜６ｍｍで、かつ、４０重量％
以上が粒径２〜６ｍｍからなるおろし大根を含有するも
のである。[0006] That is, the present invention relates to a whole grated radish.
It contains grated radish having a particle size of 0% by weight or more or a particle size of 1 to 6mm or 40% by weight or more or a particle size of 2 to 6mm, and the viscosity of the whole liquid seasoning excluding the grated radish is 50 to 1000.
cp is a non-oil type liquid seasoning characterized by the fact that the liquid seasoning,
60% by weight or more has a particle size of 1 to 6 mm and 40% by weight
The above contains grated radish having a particle size of 2 to 6 mm.
【０００７】本発明でいう液状調味料とは、食酢もしく
は柑橘類の果汁を必須成分とし、これに食塩、糖類、香
辛料等を攪拌、混合して製造されるものを指す。従来の
この種の液状調味料としては、上記液状調味料原料に、
さらにサラダ油、ナタネ油、ゴマ油等の食用植物油脂を
加えて製造される液状調味料かあるが、この食用植物油
脂を加えて製造される液状調味料は、水相と油相が分離
された状態の分離型の液状調味料となり、このタイプの
液状調味料に、ホイッパー、ホモジナイズ、コロイドミ
ルあるいは乳化剤を用いて、均一に乳化したものが乳化
型の液状調味料であり、最近に至っては、食用植物油脂
を加えることなく製造するノンオイルタイプの液状調味
料も製造されるようになったか、本発明の液状調味料
は、このノンオイルタイプ液状調味料である。そして、
本発明の液状調味料は、直接食品に添加して食用に供す
るのに特に有用なものである。[0007] The liquid seasoning in the present invention refers to a liquid seasoning which comprises vinegar or citrus juice as an essential component, and is stirred and mixed with salt, sugar, spices and the like. Conventional liquid seasonings of this type include
Further, there is a liquid seasoning produced by adding edible vegetable oils such as salad oil, rapeseed oil, sesame oil and the like, but the liquid seasoning produced by adding edible vegetable oils and fats is in a state where an aqueous phase and an oil phase are separated. A liquid seasoning of this type, and this type of liquid seasoning is uniformly emulsified using a whipper, homogenizing, colloid mill or emulsifier is an emulsifying type liquid seasoning. Whether a non-oil type liquid seasoning produced without adding vegetable oils or fats has also been manufactured, or the liquid seasoning of the present invention is this non-oil type liquid seasoning. And
The liquid seasoning of the present invention is particularly useful for directly adding to foods for use in edible use.
【０００８】本発明においては、おろし大根全体の６０
重量％以上が粒径１〜６ｍｍまたは４０重量％以上か粒
径２〜６ｍｍからなるおろし大根を使用するが、とりわ
け、おろし大根全体の６０重量％以上が粒径１〜６ｍｍ
で、かつ、４０重量％以上が粒径２〜６ｍｍからなるお
ろし大根を使用することが、食品に添加した際、おろし
大根としての食感と具材感をより好ましく食品に付与す
ることができるという点で好ましい。[0008] In the present invention, the whole grated radish 60
Grated radish having a particle size of 1 to 6 mm or 40% by weight or more or a particle size of 2 to 6 mm is used, and especially, 60% by weight or more of the whole grated radish has a particle size of 1 to 6 mm.
In addition, the use of grated radish having a particle size of 2 to 6 mm in which 40% by weight or more has a particle size of 2 to 6 mm can more preferably impart the texture and ingredients of the grated radish to food when added to food. This is preferable in that respect.
【０００９】おろし大根は、おろし大根全体の６０重量
％以上が粒径１〜６ｍｍまたは４０重量％以上が粒径２
〜６ｍｍからなるように調製されるが、この場合、おろ
し大根の粒径がこれらの範囲を外れると、所期の目的を
達成することができなくなる。The grated radish has a particle size of 1 to 6 mm for 60% by weight or more of the whole grated radish or a particle size of 2 to 40% by weight or more.
In this case, if the particle size of the grated radish is outside these ranges, the intended purpose cannot be achieved.
【００１０】すなわち、上記の量と粒径範囲を有するお
ろし大根を使用した場合は、おろし大根原料を効果的に
食品上に保持させることができるため、おろし大根原料
そのものの食感と風味をしっかりとサラダ等の食品に付
与することができる。しかし、おろし大根として、粒径
１〜６ｍｍのものがおろし大根全体の６０重量％より少
なく、かつ、粒径２〜６ｍｍのものがおろし大根全体の
４０重量％より少なくなると、液状調味料としてサラダ
等の食品に添加した場合に、おろし大根原料は他の液状
調味料原料素材と共に食品容器の底部に流れ落ちやす
く、食する際に食品上に保持され難くなるので好ましく
ない。That is, when grated radish having the above-mentioned amount and particle size range is used, the grated radish raw material can be effectively held on the food, so that the texture and flavor of the grated radish raw material itself can be firmly improved. And salads and other foods. However, when the grated radish has a particle size of 1 to 6 mm is less than 60% by weight of the whole grated radish, and the grated radish is less than 40% by weight of the whole grated radish, the salad is used as a liquid seasoning. When added to foods such as the above, the grated radish raw material is likely to flow down to the bottom of the food container together with other liquid seasoning raw material materials, making it difficult to be held on the food when eating.
【００１１】また、上記特定範囲の粒径を有するものが
特定の範囲の割合で含まれているおろし大根を調製する
方法としては、大根をフードカッターやダイサー等を用
いて１ｃｍ前後の大きさまでカットした後、微粉砕機、
具体的には、特定のカッテイングヘッドを用いたコミト
ロール（ＵＲＳＣＨＥＬ ＬＡＢＯＲＡＴＯＲＩＥＳ，
ＩＮＳ製）で粉砕して、所望の粒径に調整することが好
適な方法として例示することができる。A method of preparing a grated radish containing the particles having the above-mentioned particle size in the above-mentioned specific range in a specific range is to cut the radish into a size of about 1 cm using a food cutter or a dicer. After that, pulverizer,
More specifically, a COMTROL using a specific cutting head (URSCHEL LABORATORIES,
INS) to adjust the particle size to a desired particle size.
【００１２】さらに、前記おろし大根の形態としては、
生のもの、生のものを冷凍にしたもの、あるいは乾燥し
たものが挙げられるが、おろし大根全体の６０重量％以
上が粒径１〜６ｍｍまたは４０重量％以上が粒径２〜６
ｍｍからなるおろし大根であれば、特に限定されるもの
ではなく、とりわけ、おろし大根全体の６０重量％以上
が粒径１〜６ｍｍで、かつ、４０重量％以上が粒径２〜
６ｍｍからなるおろし大根を使用する場合には、食品に
添加した際、おろし大根としての食感と具材感をより好
ましく食品に付与することができる。本発明において、
前記おろし大根は、液状調味料の原料中に液状調味料全
体に対して１０〜４０重量％の範囲の添加量で使用する
のが好ましい。Further, the form of the grated radish is as follows:
Raw ones, raw ones frozen or dried ones can be mentioned, but 60% by weight or more of the whole grated radish has a particle size of 1-6 mm or 40% by weight or more has a particle size of 2-6.
The grated radish is not particularly limited as long as the grated radish has a particle diameter of 1 to 6 mm and 60% by weight or more of the whole grated radish has a particle diameter of 2 to 6 mm.
When a grated radish of 6 mm is used, when added to food, the texture and ingredients of the grated radish can be more preferably imparted to food. In the present invention,
The grated radish is preferably used in the raw material of the liquid seasoning in an amount of 10 to 40% by weight based on the whole liquid seasoning.
【００１３】すなわち、前記おろし大根の添加量を前記
範囲にした場合は、食感的にも風味的にも好ましい量の
おろし大根原料を食品上に保持することができると共
に、具材としての存在感をきわめて良好に付与すること
ができる。しかし、原料に加える前記おろし大根の添加
量が液状調味料全体に対して４０重量％より多くなる
と、おろし大根も風味が強くなりすきるので好ましくな
く、また、１０重量％より少なくなると、具材感が良好
に認められなくなるので好ましくない。That is, when the amount of the grated radish added is within the above range, the grated radish raw material can be held on the food in a desirable amount in terms of both texture and flavor, and can be used as an ingredient. The feeling can be given very well. However, if the amount of the grated radish to be added to the raw material is more than 40% by weight with respect to the whole liquid seasoning, the grated radish also has an unfavorable flavor, and if it is less than 10% by weight, This is not preferable because the feeling cannot be recognized well.
【００１４】本発明においては、おろし大根を除く液状
調味料全体の粘度か５０〜１０００ｃｐであることが好
適であり、さらに好ましくは１００〜５００ｃｐであ
る。液状調味料全体の粘度が５０〜１０００ｃｐの範囲
を外れると、所期の目的を達成することができない。す
なわち、液状調味料全体の粘度を前記範囲内に規定した
場合は、おろし大根原料がその他の液状調味料原料素材
を十分に吸収した状態で食品上に適度に保持されるた
め、きわめて良好な外観と風味を有するサラダ等の食品
を提供することができる。しかし、おろし大根を除く液
状調味料全体の粘度か１０００ｃｐより高くなると、野
菜にかけて食する場合に、液状調味料の風味が強く感じ
られるようになり、さっばりとした食品を提供すること
ができなくなる。また、５０ｃｐより低くなると、液状
調味料をおろし大根原料と共に食品上に好ましく保持さ
せることができなくなる。In the present invention, the viscosity of the whole liquid seasoning excluding grated radish is preferably 50 to 1000 cp, more preferably 100 to 500 cp. If the viscosity of the whole liquid seasoning is out of the range of 50 to 1000 cp, the intended purpose cannot be achieved. In other words, when the viscosity of the whole liquid seasoning is specified in the above range, the grated radish raw material is appropriately retained on the food in a state where the other liquid seasoning raw material is sufficiently absorbed, so that a very good appearance is obtained. And a flavored food such as a salad. However, when the viscosity of the whole liquid seasoning excluding grated radish becomes higher than 1000 cp, when eating over vegetables, the flavor of the liquid seasoning becomes strongly felt, and it becomes impossible to provide a refreshing food . On the other hand, if it is lower than 50 cp, the liquid seasoning cannot be preferably retained on the food together with the grated radish raw material.
【００１５】したがって、本発明においては、液状調味
料全体の粘度を上記範囲に調整する必要があるが、液状
調味料全体の粘度を調整する方法としては、キサンタン
ガム、カラギーナン、グアガム等の各種ガム質類、液
糖、澱粉類、卵黄等を適宜添加することによって調整す
ることができる。この際、キサンタンガムを使用するこ
とが、酸性の液状調味料の粘度を長期間にわたり安定的
に保持することができる点で好ましい。Therefore, in the present invention, it is necessary to adjust the viscosity of the whole liquid seasoning to the above range. As a method of adjusting the viscosity of the whole liquid seasoning, various kinds of gums such as xanthan gum, carrageenan and guar gum are used. , Liquid sugar, starches, egg yolk and the like can be adjusted as appropriate. In this case, it is preferable to use xanthan gum in that the viscosity of the acidic liquid seasoning can be stably maintained for a long period of time.
【００１６】次に、本発明における液状調味料の製造方
法について説明する。本発明の液状調味料の製造方法
は、前記のような原料を常法の手段により混合して製造
することができるが、全ての原料を同時に攪拌・溶解す
るのではなく、粉体の原料を液体の原料に十分に混合・
溶解し、次いで、本発明で用いるおろし大根原料を添加
して、おろし大根の粒径が小さくならないように混合す
るのが、おろし大根原料の粒径を良好に保つことができ
る点で好ましい。Next, a method for producing a liquid seasoning in the present invention will be described. The method for producing a liquid seasoning of the present invention can be produced by mixing the above-mentioned raw materials by a conventional method, but instead of stirring and dissolving all the raw materials at the same time, the raw materials of the powder are mixed. Mix well with liquid ingredients
It is preferable to dissolve and then add the grated radish raw material used in the present invention and mix so that the particle size of the grated radish does not become small in that the particle size of the grated radish raw material can be kept good.
【００１７】ここで、前記原料を均一に混合・溶解する
に当たっては、攪拌羽根付きの調合釜、ミキサー等を用
いて行うことができ、また、前記のように、おろし大根
を後から添加して、おろし大根の粒径が小さくならない
ように混合する場合には、前記攪拌羽根、ミキサーの速
度を適宜調整することによって容易に行うことができ
る。Here, the mixing and dissolving of the above-mentioned raw materials can be carried out using a mixing pot equipped with stirring blades, a mixer or the like, and as described above, grated radish is added later. When mixing so that the particle size of the grated radish does not become small, the mixing can be easily performed by appropriately adjusting the speed of the stirring blade and the mixer.
【００１８】また、このような方法により適宜調製した
液状調味料は、必要により加熱殺菌処理を施すこともで
き、この場合、加熱殺菌処理は、最終容器に液状調味料
を充填する前に予め行っておいてもよく、また、最終容
器に液状調味料を充填した後に行ってもよい。さらに、
最終容器に液状調味料を充填する前に加熱殺菌処理を施
す場合には、加熱殺菌処理を施した後、所望の温度にま
で液状調味料を冷却することにより、比較的耐熱性の弱
い容器であっても充填することができる。The liquid seasoning appropriately prepared by such a method can be subjected to a heat sterilization treatment if necessary. In this case, the heat sterilization treatment is carried out before filling the final container with the liquid seasoning. Or after filling the final container with the liquid seasoning. further,
When performing the heat sterilization treatment before filling the final container with the liquid seasoning, after performing the heat sterilization treatment, by cooling the liquid seasoning to a desired temperature, in a relatively weak heat-resistant container. Even if it can be filled.
【００１９】[0019]
【実施例】（実施例１） 濃口醤油３２重量部、醸造酒１３重量部、砂糖１２重量
部、柑橘果汁２１重量部、キサンタンガム０．２重量部
をミキサーを用いて混合・溶解した（以下、ソースとい
う）。(Example 1) 32 parts by weight of soy sauce, 13 parts by weight of brewed sake, 12 parts by weight of sugar, 21 parts by weight of citrus juice, and 0.2 part by weight of xanthan gum were mixed and dissolved by using a mixer (hereinafter, referred to as "1"). Source).
【００２０】前記ソースにおろし大根全体の８６重量％
が粒径１〜６ｍｍで、かつ、６５重量％が粒径２〜６ｍ
ｍからなるおろし大根２１．８重量部を加えて、おろし
大根の粒径が小さくならないように混合し、８０℃、１
０分間の条件で加熱殺菌処理を施した。次いで、これを
７０℃にまで冷却した後、ＰＥＴボトルに充填・密栓し
て、本発明のノンオイルタイプ液状調味料を得た。当該
液状調味料を２５℃にまで冷却した後、当該液状調味料
中のおろし大根を取り除き、次いで、おろし大根を除く
当該液状調味料の粘度をＢ型粘度計で測定した結果、お
ろし大根を除く当該液状調味料の粘度は、５０ｒｐｍに
おいて３１０ｃｐであった。86% by weight of the whole grated radish in the sauce
Has a particle size of 1 to 6 mm, and 65% by weight has a particle size of 2 to 6 m.
m and 21.8 parts by weight of grated radish, and mixed so that the particle size of the grated radish does not become small.
Heat sterilization was performed under the condition of 0 minutes. Next, this was cooled to 70 ° C., and then filled and sealed in a PET bottle to obtain a non-oil type liquid seasoning of the present invention. After cooling the liquid seasoning to 25 ° C., remove the grated radish in the liquid seasoning, and then remove the grated radish as a result of measuring the viscosity of the liquid seasoning excluding the grated radish using a B-type viscometer. The viscosity of the liquid seasoning was 310 cp at 50 rpm.
【００２１】レタス１０ｇに茹でた薄切り牛肉４０ｇを
盛りつけた食品上に、上記液状調味料１５ｇをふりかけ
たところ、薄切り牛肉およびレタス上に、ソースを十分
に吸収したおろし大根が適度に保持され、きわめて良好
な外観を呈すると共に、この食品を食したところ、実際
に薄切り牛肉およびレタスには十分にソースがからまっ
ており、おろし大根原料そのものの食感と風味も十分に
感じられ、しかも、肉の臭みも感じられることのない、
きわめて良好な食味を呈するものであった。When 15 g of the above-mentioned liquid seasoning was sprinkled on a food in which 40 g of boiled sliced beef was put on 10 g of lettuce, the grated radish sufficiently absorbed in the sauce was appropriately held on the sliced beef and lettuce, In addition to having a good appearance, when this food was eaten, the sliced beef and lettuce were actually sufficiently entangled with sauce, and the texture and flavor of the grated radish raw material itself were sufficiently felt. No smell is felt,
It had a very good taste.
【００２２】（実施例２） おろし大根として、おろし大根全体の６５重量％か粒径
１〜６ｍｍからなるおろし大根を使用することを除き、
実施例１と同様にしてノンオイルタイプ液状調味料を得
た。当該液状調味料中のおろし大根を取り除き、おろし
大根を除く当該液状調味料の粘度は、５０ｒｐｍにおい
て３１０ｃｐであった。本製品は、実施例１の製品ほど
ではないが、食材上に大根、ソースとも適度に保持され
る。(Example 2) Grated radish was used, except that 65% by weight of the whole grated radish or grated radish having a particle size of 1 to 6 mm was used.
A non-oil type liquid seasoning was obtained in the same manner as in Example 1. The grated radish in the liquid seasoning was removed, and the viscosity of the liquid seasoning excluding the grated radish was 310 cp at 50 rpm. Although this product is not as good as the product of Example 1, both the radish and the sauce are appropriately held on the food.
【００２３】（実施例３） おろし大根として、おろし大根全体の４３重量％が粒径
２〜６ｍｍからなるおろし大根を使用することを除き、
実施例１と同様にしてノンオイルタイプ液状調味料を得
た。当該液状調味料中のおろし大根を取り除き、おろし
大根を除く当該液状調味料の粘度は、５０ｒｐｍにおい
て３１０ｃｐであった。本製品は、やはり実施例１の製
品ほどではないが、実施例２の製品と同様に、食材上に
保持された。ソースに具材感があり良好である。Example 3 Grated radish was used except that 43% by weight of the whole grated radish had a particle size of 2 to 6 mm.
A non-oil type liquid seasoning was obtained in the same manner as in Example 1. The grated radish in the liquid seasoning was removed, and the viscosity of the liquid seasoning excluding the grated radish was 310 cp at 50 rpm. This product, like the product of Example 2, was retained on the foodstuff, again not as good as the product of Example 1. The sauce has a feeling of ingredients and is good.
【００２４】（比較例１） おろし大根として、おろし大根全体の５０重量％か粒径
１〜６ｍｍで、かつ、１６重量％が粒径２〜６ｍｍから
なるおろし大根を使用することを除き、実施例１と同様
にしてノンオイルタイプ液状調味料を得た。当該液状調
味料を２５℃にまで冷却した後、当該液状調味料の粘度
をＢ型粘度計で測定した結果、当該液状調味料の粘度は
５０ｒｐｍにおいて３２０ｃｐであった。当該液状調味
料中のおろし大根を取り除き、おろし大根を除く当該液
状調味料の粘度は、５０ｒｐｍにおいて３１０ｃｐであ
った。(Comparative Example 1) Grated radish was used except that 50% by weight of the whole grated radish or 1 to 6 mm in particle size and 16% by weight of 2 to 6 mm in particle size were used. A non-oil type liquid seasoning was obtained in the same manner as in Example 1. After cooling the liquid seasoning to 25 ° C., the viscosity of the liquid seasoning was measured with a B-type viscometer. As a result, the viscosity of the liquid seasoning was 320 cp at 50 rpm. The grated radish in the liquid seasoning was removed, and the viscosity of the liquid seasoning excluding the grated radish was 310 cp at 50 rpm.
【００２５】実施例１と同様に、レタス１０ｇに茹でた
薄切り牛肉４０ｇを盛りつけた食品上に、上記液状調味
料１５ｇをふりかけたところ、薄切り牛肉およびレタス
へのソースのからまりはよいが、おろし大根は薄切り牛
肉およびレタス上にあまり残らず、外観上きわめて具材
感に乏しいものであった。この食品を食したところ、実
際に薄切り牛肉およびレタスにソースは十分にからまっ
ていたが、おろし大根そのものの食感と風味は、明らか
に実施例１に劣るものであった。また、肉の臭みもやや
感じられた。In the same manner as in Example 1, 15 g of the above liquid seasoning was sprinkled on a food in which 40 g of boiled beef sliced in 10 g of lettuce was sprinkled. Radish did not remain much on sliced beef and lettuce, and the appearance was very poor. When this food was eaten, the sauce was actually sufficiently entangled with the sliced beef and lettuce, but the texture and flavor of the grated radish itself were clearly inferior to those of Example 1. Also, the smell of the meat was somewhat felt.
【００２６】（比較例２） キサンタンガムを使用しないことを除き、実施例１と同
様にしてノンオイルタイプ液状調味料を得た。当該液状
調味料を２５℃にまで冷却した後、当該液状調味料の粘
度をＢ型粘度計で測定した結果、当該液状調味料の粘度
は５０ｒｐｍにおいて２０ｃｐであった。当該液状調味
料中のおろし大根を取り除き、おろし大根を除く当該液
状調味料の粘度は、５０ｒｐｍにおいて３１０ｃｐであ
った。Comparative Example 2 A non-oil type liquid seasoning was obtained in the same manner as in Example 1 except that xanthan gum was not used. After cooling the liquid seasoning to 25 ° C., the viscosity of the liquid seasoning was measured with a B-type viscometer, and as a result, the viscosity of the liquid seasoning was 50 cp at 50 rpm. The grated radish in the liquid seasoning was removed, and the viscosity of the liquid seasoning excluding the grated radish was 310 cp at 50 rpm.
【００２７】実施例１と同様に、レタス１０ｇに茹でた
薄切り牛肉４０ｇを盛りつけた食品上に、上記液状調味
料１５ｇをふりかけたところ、薄切り牛肉およびレタス
上におろし大根は保持されたが、ソースはほとんど食品
容器の底部に流れ落ちてしまい、おろし野菜に艶も認め
られず、決して好ましい外観を呈しているといえるもの
ではなかった。さらに、この食品を食したところ、ソー
スの風味はきわめて弱く、薄切り牛肉およびレタスと調
和していなかった。As in Example 1, 15 g of the above-mentioned liquid seasoning was sprinkled on food in which 40 g of sliced beef boiled in 10 g of lettuce was sprinkled, and the grated radish was retained on the sliced beef and lettuce. Almost run down to the bottom of the food container, the gloss of the grated vegetables was not recognized, and it could not be said that it had a favorable appearance. In addition, when this food was eaten, the flavor of the sauce was very weak and did not match the sliced beef and lettuce.
【００２８】[0028]
【発明の効果】本発明のノンオイルタイプ液状調味料
は、食品にふりかけたときに、ソースを十分に吸収した
おろし大根が食品上に適度に保持され、おろし大根原料
そのものの食感と風味を十分に付与することができると
共に、きわめて良好な外観を付与することができる。EFFECTS OF THE INVENTION The non-oil type liquid seasoning of the present invention is characterized in that when sprinkled on food, the grated radish that has sufficiently absorbed the sauce is appropriately retained on the food, and the texture and flavor of the grated radish raw material itself are sufficiently improved. And a very good appearance can be provided.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 平４−262759（ＪＰ，Ａ) 特開 昭64−60351（ＪＰ，Ａ) (58)調査した分野(Int.Cl.6，ＤＢ名) A23L 1/22 - 1/237 A23L 1/24──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-4-262759 (JP, A) JP-A-64-60351 (JP, A) (58) Fields investigated (Int. Cl. 6 , DB name) A23L 1/22-1/237 A23L 1/24
Claims (2)
１〜６ｍｍまたは４０重量％以上が粒径２〜６ｍｍから
なるおろし大根を含有し、かつ、おろし大根を除く液状
調味料全体の粘度が５０〜１０００ｃｐであることを特
徴とするノンオイルタイプ液状調味料。1. A more than 60% by weight or particle size 1~6mm or 40 wt% of the total wholesale radish contain grated radish consisting particle diameter 2 to 6 mm, and the viscosity of the overall liquid seasoning except grated radish Non-oil type liquid seasoning, characterized in that but is 50～1000Cp.
１〜６ｍｍで、かつ、４０重量％以上が粒径２〜６ｍｍ
からなるおろし大根を含有し、また、おろし大根を除く
液状調味料全体の粘度か５０〜１０００ｃｐであること
を特徴とするノンオイルタイプ液状調味料。2. 60% by weight or more of the whole grated radish has a particle size of 1 to 6 mm, and 40% by weight or more of the whole grated radish has a particle size of 2 to 6 mm.
A non-oil type liquid seasoning, comprising a grated radish consisting of: and a total viscosity of the liquid seasoning excluding the grated radish of 50 to 1000 cp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6337684A JP2822001B2 (en) | 1994-12-28 | 1994-12-28 | Non-oil type liquid seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6337684A JP2822001B2 (en) | 1994-12-28 | 1994-12-28 | Non-oil type liquid seasoning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08173082A JPH08173082A (en) | 1996-07-09 |
| JP2822001B2 true JP2822001B2 (en) | 1998-11-05 |
Family
ID=18310996
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6337684A Expired - Fee Related JP2822001B2 (en) | 1994-12-28 | 1994-12-28 | Non-oil type liquid seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2822001B2 (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4558637B2 (en) * | 2005-12-13 | 2010-10-06 | 花王株式会社 | Method for producing liquid seasoning |
| JP4744316B2 (en) * | 2006-02-13 | 2011-08-10 | キッコーマン株式会社 | Ginger flavored liquid seasoning |
| JP5726447B2 (en) * | 2010-06-25 | 2015-06-03 | キッコーマン株式会社 | Steamed grilled seasoning liquid |
| JP5662827B2 (en) * | 2011-02-18 | 2015-02-04 | エバラ食品工業株式会社 | Seasoning and method for producing the same |
| JP5869856B2 (en) * | 2011-11-30 | 2016-02-24 | キユーピー株式会社 | Liquid seasoning containing daikon radish in a container |
| JP2015128373A (en) * | 2014-01-06 | 2015-07-16 | ヤマサ醤油株式会社 | Ponzu sauce with grated vegetable and grated fruit |
| JP6747225B2 (en) * | 2015-09-30 | 2020-08-26 | キユーピー株式会社 | Spout pouch stuffed vegetable salad |
| JP6309121B1 (en) * | 2017-01-31 | 2018-04-11 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Liquid seasoning containing ingredients in sealed containers |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6460351A (en) * | 1987-09-01 | 1989-03-07 | Q P Corp | Separation type dressing |
| JP2760664B2 (en) * | 1991-02-14 | 1998-06-04 | ハウス食品株式会社 | Oil-in-water dressing with ingredients |
-
1994
- 1994-12-28 JP JP6337684A patent/JP2822001B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH08173082A (en) | 1996-07-09 |
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