JP2944461B2 - Gel seasoning - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a gel seasoning, and more particularly to a gel seasoning comprising seasoning, xanthan gum, locust bean gum and water-soluble hemicellulose.

[0002]

BACKGROUND OF THE INVENTION When conventional seasonings, such as soy sauce, sauce, vinegar and soy sauce, are used in foods such as prepared foods, such seasonings are excessively used because they are liquid. Sometimes it took me to do something that I didn't want. In addition, when these seasonings are used in foods having no water absorption, the foods may be dropped into the seasonings, or the seasonings attached to the foods may be dripped and stain the clothes.
In addition, if the food to be used is hard and difficult to swallow, such as squid sashimi, the flavor of the seasoning may fade during chewing, and the flavor of the seasoning may not remain until the end. In addition, seasonings in tubes such as wasabi, rice noodles, grated ginger, and grated garlic have a rough surface and thus do not look good. further,
When a seasoning with a strong pungency such as wasabi or mustard is used for food and eats, the pungency spreads instantly in the mouth, but the pungency disappears immediately.

As one method of overcoming the above-mentioned drawbacks, that is, the taste is reduced during chewing and the surface is rough and unattractive, xanthan gum or locust bean gum is added to a seasoning. There is a method of using it as a jelly. The characteristics of the gels of xanthan gum and locust bean gum are not a brittle and crumbly texture like agar, but a fluffy and elastic texture like gelatin. Therefore, when a liquid seasoning such as soy sauce or the like is used in a jelly form by using these gels, if the target food is a substance that is hard to swallow, such as squid squid, it is difficult to tear during chewing, and Due to the property that melting in the mouth is not so good, it has an effect that the taste of the seasoning can be left to the end. On the other hand, as described above, xanthan gum and locust bean gum also have a disadvantage that they have high elasticity and a melting point higher than other gelling agents, so that they dissolve in the mouth poorly.

Another method has been proposed, for example, in Example 4 of JP-A-46-42176.
In this method, xanthan gum and a water-soluble polysaccharide are added to a seasoning to form a jelly. However, also in this case, since it has a strong viscoelasticity, even when cutting with a spoon etc.,
There is a drawback that the chopsticks are difficult to cut. Further, when such a seasoning is filled in a tube, there is a problem that the seasoning is not easily cut when extruded from the tube, and it is difficult to use the seasoning.

[0005] The present invention has been made in view of the above problems, and has as its object to provide a gel-like seasoning that is sharp even though it has high viscoelasticity.

[0006]

According to the present invention, there is provided a gel seasoning in which a liquid containing a taste substance and water is gelled with xanthan gum, locust bean gum and water-soluble hemicellulose. The taste substance in the present invention is a solid component in a seasoning usually used for adjusting the taste, aroma, flavor and the like of food and drink, and the human tongue such as sweetness, acidity, salty taste, umami, bitterness, pungency, etc. Basically, it means a substance that contains aroma, flavor, etc., in addition to the taste that is felt. Therefore, in the present invention, generally include commercially available seasonings, for example, soy sauce, sauce, dressing, vinegar soy sauce, sauce, etc., a liquid seasoning containing a taste substance as a solid component, powdery, Solid or paste-like wasabi, mustard, ginger, garlic or other solid components themselves, or solid components other than taste substances in taste substances, such as preservatives,
A substance to which an additive such as a viscous substance is added may be used. The content of the taste substance in the gel seasoning of the present invention can be appropriately adjusted at about 1 to 95% by weight depending on the type and form of the taste substance, the taste, the amount used for the target food, and the like. Although it is possible, when it is gelled with xanthan gum, locust bean gum, and water-soluble hemicellulose described below, the content is preferably such that a gel-like seasoning with good viscoelasticity and sharpness can be provided. For example, the content of the taste substance in the gel seasoning is about 10 to 90% by weight, more preferably about 20 to 80% by weight, and further preferably about 30 to 70% by weight. More specifically, in the case of soy sauce in which a solid component as a taste substance is mixed with a liquid, about 30% by weight is used, and in the case of powdered wasabi which is a taste substance itself, about 50% by weight is a guideline. It can be.

[0007] Xanthan gum is generally used in the field of foods, and is a natural product produced outside the cells of a microorganism called Xanthomonas campestris when cultured in pure water with grapes or a starch medium. It is a polysaccharide. The structure of xanthan gum is composed of glucose, mannose and glucuronic acid (a mixed salt of potassium, sodium and calcium). The side chain has a structure with more side chains than two mannoses and glucuronic acid. The molecular weight is about 2 million, and the aqueous solution of xanthan gum shows extreme pseudoplasticity. In addition, locust bean gum is
It is commonly used in the field of food and is a polysaccharide mainly composed of mannose and galactose obtained from endosperm of seeds of carob tree, which is a perennial evergreen tree of legumes. The ratio of galactose to mannose is 1: 3
１ ： 1: 4, and the molecular weight is about 300,000. It is preferable to use these amounts in such a manner that the viscoelasticity and cutness of the gel seasoning of the present invention can be improved, and it is preferable to appropriately adjust them according to the form of the taste substance used. No. The desired viscoelasticity and jelly strength of the gel-like seasoning as a piece or the like are 1000 g /
is preferably cm ² or less, in order to realize this jelly strength, for example, xanthan gum 0.05
1.0% by weight, preferably 0.1-0.6% by weight, locust bean gum 0.05-1.0% by weight, preferably 0.1-0.6% by weight, ratio of xanthan gum to locust bean gum Can be set from 1:20 to 20: 1.

[0008] Water-soluble hemicellulose is mainly composed of plant-derived hemicellulose that is soluble in water, and specifically, oils and fats and proteins of oil seeds (soybean, palm, palm, corn, cottonseed, etc.). It is a water-soluble dietary fiber made from a plant material such as husks or cereals (rice, wheat, etc.) from which starch has been removed from starch, and water-soluble soybean hemicellulose derived from soybean cotyledons is particularly preferred. The constituent sugars of the water-soluble hemicellulose are polysaccharides such as rhamnose, fucose, arabinose, xylose, galactose, glucose and uronic acid. Average molecular weight (using standard pullulan (Hayashibara Biochemical Laboratory Co., Ltd.) as a standard substance, 0.1 M NaNO ₃
The value obtained by the intrinsic viscosity method for measuring the viscosity in the solution) is 1 to
9 million, preferably with an average molecular weight of 50,000 to 1,000,000. The amount of water-soluble hemicellulose used is 0.05 to
It is preferably 1.0% by weight, more preferably 0.1 to 0.5% by weight.

The method for producing the gel seasoning in the present invention is as follows. A desired amount of xanthan gum, locust bean gum and water-soluble hemicellulose are added to tap water, distilled water, natural water, fresh water, etc. in advance, It can be prepared by heating and dissolving to a certain degree and adding a desired taste substance or a seasoning containing the taste substance. When using a taste substance or a seasoning containing a taste substance that is hardly changed by heating, the taste substance or the seasoning containing the taste substance is mixed with tap water or the like, and a desired amount thereof is added thereto. It can also be prepared by adding xanthan gum, locust bean gum and water-soluble hemicellulose and dissolving by heating. The obtained solution can be made into a gel seasoning by filling in a container suitable for the purpose, for example, a tube, a plastic container such as a jelly container, a vat or the like when it is desired to form a sheet, and cooling it. . The gel-like seasonings of various shapes are used in a target food, for example, in the case of a sheet-like gel-like seasoning, processed into a strip shape, or processed into an arbitrary shape by die cutting and used. be able to.

[0010] In the gel seasoning of the present invention, in order to adjust the viscoelasticity of the gel seasoning and to prevent water separation of the gel, agar, carrageenan, CMC, tragacanth gum, guar gum, tamarind seed polysaccharide, starch, etc. One or two
It can be used in combination with more than one gum. Further, food additives such as preservatives, preservatives, and pigments that can be appropriately used in the food field may be added.

As described above, in the gel seasoning of the present invention, it is possible to obtain a gel-like seasoning with good sharpness while maintaining viscoelasticity, and the appearance is good. There is no seasoning on non-purpose food,
The gel seasoning can be applied only to the intended food.

[0012]

EXAMPLES Examples of the gel seasoning of the present invention will be described below. Experimental Example Xanthan gum 0.1 in water in an amount corresponding to 70% by weight.
5% by weight, locust bean gum 0.15% by weight and water-soluble soybean hemicellulose (SSHC: average molecular weight 395)
000, manufactured by Fuji Oil Co., Ltd., trade name "Soya Five S
-DN ") and dissolved by heating and stirring at 90 ° C for 10 minutes. Thereafter, an amount of soy sauce corresponding to 30% by weight was added. A part thereof was placed in a standard jelly cup and the rest was placed in a tube, and each was cooled at 8 ° C. for 2 hours and solidified. Bloom values (using a bloom gerometer, speed 1 mm / sec. Distance 4 mm) and card values (using a card meter, axial pressure diameter 5.6 mm, spring balance 100 g) were measured for the seasonings solidified in a standard jelly cup. The amount of seasoning solidified in a tube is extruded from a 5 cm tube, and cut and looks in three stages (good: ○ not very good: △ bad:
X). As comparative examples, those without water-soluble soybean hemicellulose, those with 0.2% by weight of agar or 0.2% by weight of carrageenan added instead of water-soluble soybean hemicellulose, or 0.1% by weight of carrageenan were further added. Each of them was prepared and evaluated. Table 1 shows the results.

[0013]

[Table 1]

As is clear from Table 1, Comparative Examples 2 and 3
, The bloom value, that is, the hardness increases, and the viscoelasticity is lacking. For card value, that is, breaking strength, SS
Experimental example 1 to which HC was added was the lowest, indicating good cutting performance. As for the seasonings put in the tubes, only those to which SSHC was added had good cutting and appearance. Example 1 Xanthan gum 0.5 in water in an amount corresponding to 50 parts by weight
Wt%, locust bean gum 0.3 wt%, water-soluble soybean hemicellulose (SSHC) 0.3 wt%, CMC
After melting at 80 ° C., 0.05% by weight was added, and an amount corresponding to 50 parts by weight of grated wasabi and a small amount of flavor were added, and the mixture was filled in a tube to obtain a gel seasoning. This gel-like seasoning was a viscoelastic and good-looking seasoning in a tube when cut out of the tube. Example 2 Xanthan gum 0.2 in an amount of water corresponding to 70 parts by weight
Weight%, locust bean gum 0.2% by weight, water-soluble soybean hemicellulose (SSHC) 0.3 part by weight, and after dissolving at 80 ° C., sodium L-glutamate was added at 0.75% by weight to the soy sauce. Then, 30 parts by weight of soy sauce was added, and the mixture was filled in a cup to obtain a gel seasoning. This gel-like seasoning was a viscoelastic and good-looking gel-like seasoning that cut easily when cut with chopsticks or the like. Example 3 Xanthan gum 0.3 in water in an amount corresponding to 76 parts by weight.
90% by weight, 0.2% by weight of locust bean gum, 0.2% by weight of water-soluble soybean hemicellulose (SSHC), 0.1% by weight of carrageenan and 0.05% by weight of agar.
After dissolution at ℃, 15 parts by weight of vinegar soy sauce, 4 parts by weight of white sugar, 3 parts by weight of sodium chloride, 0.25 parts by weight of sodium L-glutamate, a little pepper and herbs as spices, and filling in cups, gel dressing I got This gel-like seasoning had a viscoelasticity and was a good-looking gel-like dressing that was sharp when cut with chopsticks or the like. Example 4 Xanthan gum 0.1 in water in an amount corresponding to 30 parts by weight.
% Locust bean gum, 0.25% by weight of locust bean gum, 0.4% by weight of water-soluble soybean hemicellulose (SSHC), 0.05% by weight of guar gum, dissolve at 80 ° C, add 70 parts by weight of Worcester sauce, and add to cup. Filled to obtain a gel sauce. This gel-like seasoning had a viscoelasticity and was a good-looking gel-like sauce that was sharp when cut with chopsticks or the like. Example 5 Xanthan gum 0.4 in water in an amount corresponding to 70 parts by weight
% Of locust bean gum, 0.25% by weight of water-soluble soybean hemicellulose (SSHC), dissolved at 80 ° C., and dissolved in sodium L-glutamate 0.1%.
30 parts by weight of soy sauce containing 25% by weight was filled in a thin plastic bag to obtain a gel-like seasoning, which was processed into a strip shape with a kitchen knife and decorated alternately with squid noodles. This gel seasoning has viscoelasticity and is sharp when cut with chopsticks or the like. It became a nice gel-like seasoning. Example 6 Xanthan gum 0.1 in water in an amount corresponding to 70 parts by weight.
Soy sauce containing 5% by weight, locust bean gum 0.2% by weight, water-soluble soybean hemicellulose (SSHC) 0.25% by weight, dissolved at 80 ° C., and containing 0.25% by weight of sodium L-glutamate 30% The portion was filled in a thin plastic bag to obtain a gel-like seasoning, which was punched out by a die-cut and served on tuna sashimi. This gel-like seasoning was viscoelastic, sharp and easy to cut when cut with chopsticks, etc., and became a good-looking gel-like seasoning.

Claims (4)

(57) [Claims] 1. A gel seasoning in which a liquid containing a taste substance and water is gelled with xanthan gum, locust bean gum and water-soluble hemicellulose. 2. The gel seasoning according to claim 1, wherein the water-soluble hemicellulose is a water-soluble soybean hemicellulose derived from soybean cotyledons. 3. The gel seasoning according to claim 1, wherein the jelly strength is 1000 g / cm ² or less. 4. The composition according to claim 1, wherein the composition contains 0.05 to 1.0% by weight of xanthan gum, 0.05 to 1.0% by weight of locust bean gum and 0.05 to 1.0% by weight of water-soluble hemicellulose. The gel seasoning according to 1.