JP3118778B2 - 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 separate liquid seasoning capable of maintaining a smooth texture by oil even when the content of the oil phase 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. It has already been found that a separate type dressing containing a specific amount of diglyceride in the phase portion has excellent performance not seen in conventional products in terms of the persistence of taste despite being a low fat type ( JP-A-4-79858).

However, in this separate type dressing, in order to obtain an effective effect, the oil phase must contain 5% by weight or more of diglyceride, and the composition of the oil phase is limited.

Accordingly, an object of the present invention is to provide a separated liquid seasoning which has smoothness, taste thickness and durability by oil, reduces the ratio of the oil phase portion, and has no restriction on the composition of the oil phase portion. To provide a fee.

[0007]

Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventors have found that the smoothness and the sustainability of taste of food vary depending on the state of oil adhesion on the food surface. In other words, when the oil is sparsely attached to the food surface, it becomes less smooth when eaten and has a crisp texture, but when the oil spreads evenly on the surface, even with the same amount of oil attached, it is extremely smooth. It has a texture and improves the persistence of taste. Therefore, paying attention to the state of adhesion of the oil, as a result of further intensive research, the separation type liquid seasoning has a property in which the oil phase constituting the seasoning spreads on the surface of the aqueous phase constituting the seasoning. It was found that the oil phase can be uniformly spread on the surface of the food simply by sprinkling the separated liquid seasoning on the food only when it has the oil phase.

The present invention has been made based on the above-mentioned findings, and comprises an oil phase containing a diglyceride content of 0 to 4.5% by weight and containing a surfactant of 0.2 to 5% by weight, and an aqueous phase. A liquid seasoning comprising the above surfactant,
HLB is 5 or less, and the oil phase portion is the separated liquid
When the content in the seasoning is 5 to 30% by weight and the oil phase is dropped on the surface of the liquid phase formed by the aqueous phase,
It is intended to provide a separable liquid seasoning, which is prepared so as to spread on the surface of the aqueous phase.

Hereinafter, the separation type liquid seasoning of the present invention will be described in detail.

The edible oil or fat constituting the oil phase used in the separate liquid seasoning of the present invention has a diglyceride content of 0 to 4.5% by weight, which is the same as the oil phase component of the conventional separate liquid seasoning. Edible fats and oils can be used, and there is no need to increase the diglyceride content by methods such as transesterification and fractionation. The edible oils and fats generally 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 as natural edible oils and fats. Can be In addition, additives such as a flavor, a flavor, and a coloring agent can be added to the oil phase as needed.

The oil phase constituting the separation type liquid seasoning of the present invention is obtained by dropping the oil phase onto the surface of the liquid phase formed by the aqueous phase constituting the seasoning. It is prepared to spread on the surface.

The surfactant contained in the oil phase of the separate liquid seasoning of the present invention includes a liquid formed by the aqueous phase when the oil phase contains the surfactant. When dropped on the surface of a phase, an emulsifier for food is used which causes the oil phase to have the property of wetting and spreading on the surface. Specifically, an HLB of 5 or less and an iodine value of 50 are used.
Food emulsifiers such as the above (more preferably 50 to 160) fatty acid monoglyceride, polyglycerin fatty acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, and propylene glycol fatty acid ester having an HLB of 5 or less, acetylated monoglyceride, and acetylated sucrose fatty acid ester. Is mentioned. In addition, other food emulsifiers such as lecithin, enzymatically-decomposed lecithin, and enzyme-treated lecithin may be mixed and used as long as the effects of the present invention are not impaired. The surfactant having an HLB of more than 5;
And fatty acid monoglycerides, polyglycerin fatty acid esters, sorbitan fatty acid esters, and sucrose fatty acid esters having an HLB of 5 or less and an iodine value of less than 50 have an effect of spreading the oil phase of the separate liquid seasoning on the food surface. It tends to be difficult.

The amount of the surfactant used in the separate liquid seasoning of the present invention is 0.2 to 5% by weight, preferably 0.2 to 2.0% by weight in the oil phase. . When the amount of the surfactant is less than 0.2% by weight, the smoothness and the sustainability of the taste are reduced when the amount of the oil phase in the separate liquid seasoning is reduced, and the object of the present invention is achieved. Can not do it. Further, as the amount of the surfactant in the oil phase increases, the effect of the separate liquid seasoning of the present invention increases, but even if the surfactant exceeds 5% by weight in the oil phase, it is no more. No increase in effect is seen.

In the separation type liquid seasoning of the present invention, when the oil phase is dropped on the surface of the liquid phase formed by the water phase, the oil phase wets and spreads on the surface of the water phase. The determination as to whether or not is possible can be made, for example, as follows.

Cleanly cleaned 90 mm diameter, 15 depth
Approximately 30 g of the aqueous phase portion is placed in a Petri dish of 1 mm in diameter, and one drop (approximately 30 mg) of the oil phase portion is dropped on the surface of the aqueous phase portion. If the oil phase portion is maintained in a state of being wet, it can be determined that the oil phase portion has spread and wet, and if it exists as an oil droplet, it can be determined that the oil phase portion has not spread and wet.

As a simple determination method, an aqueous solution in which 6% by weight of sodium chloride and 1.6% by weight of acetic acid are dissolved is used as a model aqueous phase of a separate type liquid seasoning, and the model water is placed in a petri dish. The oil phase is dropped on the surface of the phase in the same manner as described above. If the diameter of the oil droplet spreads to 5 cm or more after 30 seconds, it can be determined that the oil has spread. If the diameter is less than 5 cm, the oil droplet is wet. It can be determined that it has not spread. In addition, the temperature at the time of performing this determination is set to 20 ° C. in consideration of the use of the separate liquid seasoning.

The content of the oil phase in the separate liquid seasoning of the present invention is preferably 5 to 30% by weight in the separate liquid seasoning in order to sufficiently exert the effect of low fat. More preferably, it is 5 to 15% by weight.

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.

[0020]

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.

[0021]

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 the following ( Evaluation was performed by (evaluation of spread of oil phase on water phase) and (evaluation of spread of oil phase on vegetables).
Moreover, about the said invention goods 1-4 and comparative goods 2-4,
The following (sensory evaluation) was evaluated. The results are shown in Table 3 below.

(Evaluation of spread of oil phase on water phase)
Aqueous solution containing 1.6% by weight of acetic acid and 1.6% by weight of
30 g in a glass Petri dish with a depth of 15 mm and a depth of 15 mm, and about 30 mg of an oil phase (see [Table 2]) constituting the sample seasoning was dropped on the aqueous solution. The spread was judged to have spread.
In addition, in the table | surface, the case where it spreads wet is described as +, and the case where it does not spread is described as-. The temperature at this time is 20 ° C.
And

(Evaluation of Spreading of Oil Phase on Vegetables) In a sample seasoning, a separation type liquid seasoning in which 0.05% by weight of an oil-soluble dye Sudan Black B was dissolved in an oil phase portion constituting the seasoning was used. It was prepared and sprinkled on vegetables, and the state of adhesion of oil was visually evaluated. In addition, in the table | surface, the case where it spreads wet is described as +, and the case where it does not spread is described as-.

(Sensory Evaluation) The above-mentioned low-fat Chinese-style separation type liquid seasoning was compared and evaluated by 30 panelists with Comparative Product 1 (the oil phase was solely a fat component).
In addition, this evaluation was performed based on the following (evaluation criteria).

[0026]

[Table 1]

[0027]

[Table 2]

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

[0029]

[Table 3]

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

[0031]

The separation type liquid seasoning of the present invention has smoothness, thickness and durability of taste, reduces the ratio of the oil phase, and has no restriction on the composition of the oil phase. .

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-64-71455 (JP, A) JP-A-5-146270 (JP, A) JP-A-6-30726 (JP, A) JP-A-3- JP 91460 (JP, A) JP-A-2-291228 (JP, A) JP-A-2-42943 (JP, A) JP-A 4-258253 (JP, A) JP-A 4-79858 (JP, A) JP-A-4-78432 (JP, A) JP 3922531 (JP, B1) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/24

Claims (2)

(57) [Claims] An oil phase having a diglyceride content of 0 to 4.5% by weight and a surfactant of 0.2 to 5% by weight,
A separated liquid seasoning composed of the aqueous phase, the interface
HLB of the active agent is 5 or less, the oil phase portion, the content
The content of the release liquid seasoning is 5 to 30% by weight, and when the oil phase is dropped on the surface of the liquid phase formed by the aqueous phase , the oil phase is wetted and spread on the surface of the aqueous phase. A separated liquid seasoning, which is prepared. 2. The separation type liquid seasoning according to claim 1, wherein the surfactant is one or more food emulsifiers.