JP3071951B2 - Separable liquid 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 separate liquid seasoning comprising an oil phase and an aqueous phase. More specifically, the present invention relates to a separable liquid seasoning which can maintain a smooth texture and good persistence of taste even when the oil phase content is reduced.

[0002]

2. Description of the Related Art Separable liquid seasonings are separated into an oil phase portion and an aqueous phase portion in a stationary state, and are emulsified by shaking when used. Sprinkled on vegetables, fruits and other foods. In these separate liquid seasonings,
The ratio of the oil phase to the aqueous phase is closely related to the flavor.The higher the ratio of the oil phase, the smoother and richer the taste, and the higher the ratio of the aqueous phase, the higher the sourness. It has a light and effective taste.

[0003] In these conventional separation-type liquid seasonings, the ratio of the oil phase portion to the aqueous phase portion has been determined from the point of seasoning. However, in recent years, from the preference of consumers who tend to be light and low in calories, There is a need for a low-fat product with a reduced oil phase content. However, in the conventional separation type liquid seasoning, when the content of the oil phase portion is simply reduced, the taste becomes light, but the smoothness and the persistence of the taste are lost by the oil, and the texture when eating, Damage tongue texture,
In addition, there is a problem that the green odor and bitterness of the food itself remain in the mouth.

[0004] The present inventors have solved the above-mentioned problems and have conducted various studies on a method for obtaining a separated liquid seasoning having good taste persistence despite being of low fat type. We have already found that a separate type dressing containing a specific amount of diglyceride in the phase has excellent performance not seen in conventional products in terms of the persistence of taste despite being a low-fat type. (See JP-A-4-79858). However, in this separate type dressing, in order to obtain an effective effect, the oil phase needs to contain 5% by weight or more of diglyceride, and the composition of the oil phase is limited.

[0005] Accordingly, an object of the present invention is to exhibit particularly excellent smoothness without deteriorating the taste of the aqueous phase, and to maintain good taste persistence, despite being a low fat type, and An object of the present invention is to provide a separate liquid seasoning having no limitation in the composition of the oil phase.

[0006]

Means for Solving the Problems As a result of intensive studies, the present inventors have found that a separation type liquid seasoning using an oil phase portion containing a polyglycerin condensed ricinoleate achieves the above object. did.

The present invention has been made based on the above findings, and comprises a water phase part and an oil phase part, wherein the oil phase part contains polyglycerin condensed ricinoleate. It provides a seasoning.

Hereinafter, the separation type liquid seasoning of the present invention will be described in detail. The polyglycerin condensed ricinoleate used in the separation type liquid seasoning of the present invention is obtained mainly by esterification of condensed ricinoleic acid and polyglycerin using castor oil as a raw material. As the ester, for example,
Tetraglycerin condensed ricinoleate, hexaglycerin condensed ricinoleate, and the like.

The oil component used in the oil phase portion of the separate liquid seasoning of the present invention is not particularly limited, and the same oil phase components as those of the conventional separate liquid seasoning can be used. Generally, edible oils include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, cottonseed oil, rice oil, coconut oil, olive oil, sesame oil, peanut oil, palm oil and the like. Also, in the oil phase, if necessary, flavoring,
Additives such as flavors, colorants, and emulsifiers can also be added.

The content of the polyglycerin-condensed ricinoleate in the separate liquid seasoning of the present invention is as follows:
It is preferably 0.01 to 10% by weight, particularly preferably 0.1 to 5% by weight, in the oil phase. If the content is less than 0.01% by weight, it is difficult to sufficiently exhibit smoothness,
Further, even if it is used in an amount exceeding 10% by weight, the effect is not further improved.

The content of the oil phase in the separate liquid seasoning of the present invention is not particularly limited. However, in order to sufficiently exert the effect of low fat, the separate liquid seasoning is preferably used. 3 to 30% by weight, particularly preferably 5 to 15% by weight
It is.

As the aqueous phase component used in the aqueous phase portion of the separation type liquid seasoning of the present invention, the same as the aqueous phase component of the conventional separation type liquid seasoning can be used. Specifically, vinegar such as rice vinegar, sake lees vinegar, apple vinegar, and grape vinegar, or / and organic acids such as citric acid, and acidulants such as lemon juice can be used.
In the aqueous phase, if necessary, salt, sugar, soy sauce, seasonings such as seasonings, mirin and wine, sake such as sake, old wine, spices, flavors such as flavors and the like are added. You can also. Further, various additives such as a stabilizer and a coloring agent may be added.

The separation type liquid seasoning of the present invention can be, for example, a sauce of grilled meat, a sauce of sashimi, a sauce of grilled fish, etc. in addition to the dressing of the separation type. There is no particular limitation on the use and the like as long as it is a separated liquid seasoning.

[0014]

When the sprinkling liquid seasoning of the present invention is sprinkled on food such as vegetables, the liquid seasoning spreads uniformly on the surface of the food, thereby exhibiting particularly excellent smoothness without suppressing the taste of the aqueous phase. In addition, the food is imparted with good persistence of taste, rich taste, smooth texture, and the like.

[0015]

EXAMPLES Hereinafter, the effects of the separate liquid seasoning of the present invention will be described specifically with reference to examples, but the present invention is not limited to these examples.

Example 1 Low-fat Chinese-style separation type liquid seasonings (products of the present invention 1 to 4 and comparative products 1 to 4) having the formulations shown in Tables 1 and 2 below were prepared, and 30 panelists With respect to each of the inventive products 1 to 4 and the comparative products 2 to 4, comparative evaluation with the comparative product 1 (the oil phase was only the oil component) was performed according to the following (evaluation criteria). The results of the evaluation are shown in Table 3 below.

[0017]

[Table 1]

[0018]

[Table 2]

(Evaluation Criteria) 支持: Supported at 22/8 or more relative to Comparative Product 1 ：: Supported at 18/12 to 21/9 relative to Comparative Product 1 △: No significant difference from Comparative Product 1

[0020]

[Table 3]

From the evaluation results shown in the above [Table 3], the low-fat separable liquid seasonings of the present invention products 1 to 4 were superior in smoothness and taste persistence as compared with the comparative products 1 to 4. It has been found.

[0022]

Industrial Applicability The liquid seasoning of the present invention, despite being of a low-fat type, exhibits particularly excellent smoothness without suppressing the taste of the aqueous phase, and maintains good taste persistence. And the composition of the oil phase is not limited.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-60-184366 (JP, A) JP-A-58-51867 (JP, A) JP-A-4-79858 (JP, A) JP-A 64-64 71455 (JP, A) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/24

Claims (1)

(57) [Claims] 1. A separable liquid seasoning comprising an aqueous phase and an oil phase, wherein the oil phase contains polyglycerin condensed ricinoleate.