JP2927501B2 - Acidic liquid seasonings - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to an acidic liquid seasoning, and more specifically, a solid substance can be retained for a long period of time by adding a sesame paste and a specific stabilizer to the liquid seasoning. It relates to an acidic liquid seasoning.

[Problems to be Solved by Conventional Techniques and Inventions] In recent years, seasonings having a more natural and strong presence using various ingredients have been favored. Actually, various seasonings are manufactured based on such tastes. However, since solid substances precipitate during storage and impair the commercial value, measures for preventing such seasonings are desired.

Conventionally, in the case of a liquid seasoning, it is known that a solid can be retained only by adding a stabilizer.
It is also known to obtain an effect of preventing oil separation by adding miso (Japanese Patent Publication No. 60-1867), but in this case, there is a drawback that excessive thickening occurs, which is satisfactory. It was not something. Therefore, the present inventor examined the suitability of various stabilizers, and when added in an amount necessary to obtain a sufficient solid substance retention or separation prevention effect, the liquid seasoning became highly viscous or gelled. It turned out that there were problems such as In addition, the addition of only the stabilizer caused separation or precipitation of solids in a relatively short period of time, which was not satisfactory.

[Means for Solving the Problems] As a result of repeated studies to solve the above problems, the present inventor has found that
By using sesame paste together with a stabilizer, it has been found that solids can be retained for a long period of time without impairing the physical properties of the seasoning due to excessive thickening or gelling, and the present invention based on such findings. It was completed.

That is, the present invention relates to an acidic liquid seasoning containing spices, fruits and vegetables, crushed or crushed seeds and the like in an aqueous phase portion in an amount of 0.05 to 20% by weight, and containing no sorbitol. The present invention provides an acidic liquid seasoning characterized in that it contains sesame paste by weight, 0.03 to 0.25% by weight of xanthan gum and / or 0.05 to 0.5% by weight of carrageenan.

In the present invention, the acidic liquid seasoning is a seasoning in which the seasoning liquid consists only of the aqueous phase, a separate liquid seasoning in which the oil phase is placed on the upper layer of the seasoning liquid, and the oil phase and the aqueous phase are made uniform. It means a mixed emulsified liquid seasoning and the like. Examples of the components contained in these acidic liquid seasonings include seasonings such as amino acids and nucleic acid seasonings, acid seasonings such as vinegar, citric acid and malic acid, protein hydrolysates, meat extracts, vegetable extracts, seafood extracts and the like. Various extracts, soy sauce, liquor, salt, etc., sugars such as sugar, starch syrup, isomerized sugar, various flavors, spice oils, oleoresin, etc., as long as they are commonly used as seasonings such as dairy products, What is necessary is just to select suitably according to the use purpose.

The solid substance contained in the acidic liquid seasoning of the present invention means a food material which is insoluble in water and which is suspended or dispersed in water among food raw materials used for the purpose of seasoning, and specifically, garlic and pepper. Spices, fruit and vegetables such as apple puree, radish, and nuts such as crushed and crushed substances, which settle or float when added to water. These include both non-dried products and dried products, and the amount thereof varies depending on the type of the added product, but is generally about 0.05 to 20% by weight (in the aqueous phase).

The sesame paste used in the present invention is also referred to as kneaded sesame, soy sauce or the like, and means a paste obtained by crushing sesame seeds in a mill or the like to the extent that fluidity is recognized. There is no particular limitation. However, ground sesame seeds having a coarse particle size cannot provide a sufficient effect. Therefore, a paste-like crushed sesame seed must be crushed to the extent that fluidity is recognized. The amount of the sesame paste varies depending on the type and amount of the stabilizer used in combination.
It may be appropriately selected within the range of 15% by weight according to the purpose of use. When the amount is less than 1% by weight, the synergistic effect with the stabilizer cannot be sufficiently obtained, and the dispersion stability and the suspension stability of the solid material are reduced, so that the object of the present invention cannot be achieved. on the other hand,
If the amount exceeds 15% by weight, the flavor of sesame becomes too strong, which impairs the original flavor of the seasoning, and also increases the viscosity and impairs the physical properties such as texture and fluidity.

In the present invention, by using xanthan gum and / or carrageenan together with the above-mentioned sesame paste, it is possible to obtain an acidic liquid seasoning which is rich in solid substance dispersion stability and has good fluidity without excessive thickening. The present inventors have tried to use tragacanth gum, tamarind seed gum, guar gum, locust bean gum and the like as stabilizers, but none of them has obtained a sufficient effect. In the present invention, the amount of the stabilizer differs depending on the physical properties required for the intended seasoning, but usually in the case of xanthan gum,
0.03 to 0.25% by weight (in the aqueous phase), and in the case of carrageenan, 0.05 to 0.5% by weight (in the aqueous phase). When these are used in combination, they may be appropriately determined within the above range. . If the amount is less than the above lower limit, the sesame paste may be separated, and the effect originally obtained by combination with the sesame paste cannot be obtained. On the other hand, when the amount exceeds the above upper limit value%, the inherent properties of the seasoning are impaired due to thickening, gelling and the like, which is not preferable. The stabilizer is usually added to the aqueous phase which does not contain acid, salt and the like, and is sufficiently dispersed and mixed. However, in some cases, the stabilizer is added later and the dispersion is carried out with a homogenizer or other homogenizer. May be uniform. In the present invention,
Other stabilizers, such as tragacanth gum, tamarind seed gum, karaya gum,
Gua gum, locust bean gum, etc. alone or 2
More than one species may be combined and added as one raw material in the aqueous phase.

The acidic liquid seasoning of the present invention can provide a sufficiently satisfactory effect when used as it is, but can be subjected to a heat treatment if necessary. The method of heat treatment in this case may be a conventional method, and has no adverse effect on the dispersion stability and dispersion prevention effect of the solid substance, but rather acts as a synergistic effect.

[Example] Next, the present invention will be described in detail with reference to examples.

Experimental Example 1 The raw materials having the formulation shown in Table 1 and the amount of xanthan gum shown in Table 2 were stirred and dissolved, and then sterilized by heating at 75 ° C. After cooling, each sample was prepared by filling into a 200 ml glass cylindrical bottle, and the viscosity and the dispersion stability of a solid (black pepper) were examined. Table 2 shows the results. The viscosity was measured at 20 ° C. using a B-type viscometer, and the dispersion stability of the solid was observed 120 hours after the sample was prepared to determine whether or not the solid had settled. The black pepper used as the solid is a common granular black pepper having an average particle size of about 30 mesh.

Table 1 Sodium glutamate 0.2% Vinegar 10.0 Sugar 18.0 Light soy sauce 20.0 Meat extract 1.0 Salt 1.0 Black pepper 0.3 Table 2 Xanthan gum (% by weight) Viscosity Solid sedimentation 0.03 10 ++ 0.05 20 ++ 0.1 * 80 ++ 0.25 400 + 0.5 1220 + 1.0 3000-1.25 7500-* Control ++: Solid sedimentation is clearly observed +: Solid sedimentation is slightly observed-: Solid sedimentation is not observed A sample containing 0.1% by weight of xanthan gum was added. As a control, the one in which the dispersion stability of the solid was clearly improved with respect to the control was xanthan gum 1.
These samples were added at 0% by weight or more, but in these samples, a clear difference in flowability from the control was observed.

Experimental Example 2 The same operation as in Experimental Example 1 was performed, except that xanthan gum and sesame paste in the amounts shown in Table 3 were used in place of xanthan gum. Table 3 shows the results.

It is clear that adding 5% by weight of sesame paste to the control of Experimental Example 1 significantly improves the dispersion stability of the solid. At this time, there was no significant difference in physical properties. When adding 5% by weight of sesame paste,
When the amount of xanthan gum was less than 0.03% by weight, the dispersibility of the sesame paste itself was not sufficient. In addition, when xanthan gum was added in an amount of 0.5% by weight or more, gelation occurred, and a clear difference in physical properties was recognized.

Experimental Example 3 Experimental example 1 was repeated except that the amount of carrageenan shown in Table 4 was used instead of xanthan gum.
The same operation as described above was performed. Table 4 shows the results.

Table 4 Carrageenan weight%) Viscosity Solid sedimentation 0.01 1 ++ 0.05 3 ++ 0.1 * 5 ++ 0.25 220 + 0.5 1100 + 1.0 Gelled-1.25 Gelated-* Control ++: Sedimentation is clearly observed +: Sedimentation is observed-: No sedimentation is observed. When a sample containing 0.1% by weight of carrageenan is used as a control, if the dispersion stability of solids is clearly improved relative to the control, 1.0% by weight or more of carrageenan is added. These samples had completely different physical properties such as gelation.

Experimental Example 4 The same operation as in Experimental Example 1 was performed, except that carrageenan and sesame paste in the amounts shown in Table 5 were used in place of xanthan gum. Table 5 shows the results.

It is clear that adding 3% by weight of sesame paste to the control of Experimental Example 3 significantly improves the dispersion stability of the solid. At this time, there was no significant difference in physical properties. When adding 3% by weight of sesame paste,
If the carrageenan is less than 0.05% by weight, the dispersibility of the sesame paste itself was not sufficient. In addition, when carrageenan was added in an amount of 1% by weight or more, gelation occurred, and a clear difference in physical properties was recognized.

Experimental Example 5 The raw materials having the formulation shown in Table 6 and the amounts of xanthan gum and sesame paste shown in Table 7 were stirred and dissolved, and then sterilized by heating at 75 ° C. After cooling, each sample was prepared by filling it into a 200 ml glass cylindrical bottle, and the viscosity and dispersion stability of a solid (apple puree) were examined. This result is the seventh
It is shown in the table. The viscosity was measured at 20 ° C. using a B-type viscometer, and the dispersion stability of the solid was observed 120 hours after the sample was prepared to determine whether or not the solid had settled. The apple puree used as a solid was obtained by sufficiently crushing a commercially available apple with a juicer.

Table 6 Soy sauce 22.0% by weight Vinegar 8.0 Sugar 25.0 Mirin 4.0 Vegetable extract 1.0 Apple puree 5.0 When the amount of the sesame paste is 0.5% by weight or less, it is apparent that a sufficient effect cannot be obtained. When added in an amount of 20% by weight or more, gelation occurred, and a difference in physical properties was observed.

In addition, when carrageenan was used in place of xanthan gum in the above method and the same procedure was performed (addition amount was 0.1% by weight), when 1 to 15% by weight of sesame paste was added, sedimentation of solids was observed. Was good. When 20% by weight of sesame paste was added, the sesame paste was quenched.

Example 1 Raw materials having the formulations shown in Table 8 were stirred and mixed, and then sterilized by heating at 60 ° C. After cooling, the sample was prepared by filling it into a glass cylindrical bottle having an inner diameter of 40 mm and a capacity of 200 ml. As a result, a good sample without sedimentation of solids (almond chips and white pepper) was obtained.

Table 8 Water 50.5 g Stabilizer (xanthan gum) 0.2 Sugar 4.0 Sesame paste 2.0 Soy sauce 30.0 Sodium glutamate 0.5 Almond chips 2.0 White pepper 0.2 Salt 0.6 Vinegar 10.0 Total 100.0 g Example 2 Stir and mix the ingredients of the formulation shown in Table 9 Thereafter, the mixture was sterilized by heating at 90 ° C. After cooling, the sample was prepared by filling it into a glass cylindrical bottle with an inner diameter of 40 mm and a capacity of 200 ml.
No sedimentation / separation or separation of oil was observed, and a sample having excellent storage stability in appearance was obtained.

Table 9 Water 51.7 g Stabilizer (carrageenan) 0.4 Sugar 13.0 Sesame paste 13.0 Sansho 0.1 Salt 1.0 Sesame oil 0.8 Soy sauce 20.0 Total 100.0 Example 3 The ingredients of the formulation shown in Table 10 were stirred, mixed, and heated at 70 ° C. Sterilized. After cooling, the sample was prepared by filling it into a glass cylindrical bottle with an inner diameter of 40 mm and a capacity of 200 ml. No sedimentation, separation, or separation of the oil component was observed for solids (Ichimi pepper)
A sample having excellent storage stability in appearance was obtained.

Table 10 Water 61.9g Stabilizer (xanthan gum) 0.1 Stabilizer (carrageenan) 0.1 Candy starch 13.0 Sesame paste 3.0 Ichimi pepper 0.1 Salt 1.0 Sesame oil 0.8 Soy sauce 20.0 Meat extract 0.2 Total 100.0g [Effect of the invention] Acidic liquid seasoning of the present invention Is a solid that maintains the suspension and dispersion stability of solids for a long period of time without impairing the physical properties and characteristics of the seasoning itself, and has a good appearance and high commercial value.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-1-222756 (JP, A) JP-A-60-114176 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1/22-1/237 A23L 1/24

Claims (1)

(57) [Claims] 1. An acidic liquid seasoning containing crushed or pulverized substances such as spices, fruits and vegetables, seeds and seeds in an aqueous phase portion in an amount of 0.05 to 20% by weight, and containing no sorbitol.
An acidic liquid seasoning comprising 15% by weight of sesame paste, 0.03 to 0.25% by weight of xanthan gum and / or 0.05 to 0.5% by weight of carrageenan.