JP3189120U - Seasoning consisting of dried vegetables in a container - Google Patents

Abstract

Kind Code: A1 A seasoning having physical properties that can be placed on a food to be seasoned, capable of obtaining a crunchy texture of vegetables, and dried vegetable pieces uniformly and sufficiently permeate. Therefore, the present invention provides a seasoning containing a vegetable piece that has little variation in texture and specific gravity and is excellent in quality stability and taste.
A seasoning 3 comprising a dried vegetable 2 and salt 1, wherein the amount of the dried vegetable 2 is 30 to 70% by weight relative to the total weight, and the particle size of the dried vegetable has a moisture content. 10% or less, 1 to 10 mm in diameter before water absorption, and 80% to 95% of the dried vegetable fragments after adjustment, stored in 10 ml to 500 ml as container 4 The seasoning which consists of the dried vegetable 2 and the salt 1 with the container 2 characterized by the above-mentioned.
[Selection] Figure 1

Description

The present invention is a seasoning used for foods such as yakiniku, and it is possible to reduce the dripping of the vegetables without causing dripping even when placed on the food to be seasoned. Related to salt seasoning. Concerning seasonings containing vegetable particles that use granular dried vegetables as raw materials (hereinafter referred to as vegetable particle-containing seasonings), despite the use of granular dried vegetables as raw materials, the texture of the vegetable particles themselves, The present invention relates to a reduced-salt seasoning containing vegetable particles having a good texture and flavor.

More than half of the elderly suffer from hypertension and diabetes, and it is necessary to reduce the salt in the diet. In addition, the amount of vegetables consumed by young people is decreasing. In order to eliminate these problems, various studies have been made on seasonings.
Although it is a seasoning originally used for the purpose of reinforcing or adjusting the taste of foods, with the recent increase in consumers' real intentions, there is a remarkable tendency to seek real feelings for flavor and texture. Under such circumstances, various seasonings containing vegetables as solids have been proposed.

A liquid seasoning containing a combination of grated vegetables (except for dried vegetables having a moisture content of 15% or less) and dried vegetables has been proposed (see Patent Document 1). In addition, as a method for producing a seasoning in which 60% by weight or more of the whole is added with grated vegetables, sesame particles, soy sauce, etc. with a particle size of 1 to 6 mm and / or 40% by weight of 2 to 6 mm, The manufacturing method which prescribed | regulated the predetermined viscosity and stirring state which should prevent the food texture fall by disintegration is disclosed (refer patent document 2).

It can be said that the inclusion of grated vegetables is effective in enhancing the texture of vegetable fibers. However, when adding grated vegetables to the seasoning, it must contain a considerable amount of moisture in order to achieve the real feeling that the consumer demands, and the physical properties of the seasoning are limited to those with high fluidity. Therefore, the real feeling cannot be pursued as a seasoning that can be placed on food.

In addition, in the mixing of seasonings with ingredients, a manufacturing method is disclosed in which pregelatinized starch, which is a highly soluble raw material, is mixed in advance with a predetermined Brix seasoning liquid, and then ingredients are mixed. There is no mention of means for realizing uniform diffusion of the ingredients themselves (see Patent Document 3).

Conventionally, many liquid seasonings have been developed for dressings and sauces used for vegetables such as salads and meats such as grilled meat, and in recent years, vegetable particles have a unique texture and flavor. Because of its presence, vegetable particle-containing liquid seasonings are preferred by consumers and are on the market.
As a method for producing a vegetable particle-containing liquid seasoning, a method in which vegetable particles are added to a liquid seasoning solution while stirring in a constant stirring state (for example, see Patent Document 4), and a combination of grated and dried vegetables A method for imparting a feeling (see, for example, Patent Document 5) is known.

However, in general, when producing vegetable particle-containing liquid seasonings containing vegetable particles such as finely chopped vegetables and crushed vegetables, the vegetable particles are softened in the process of stirring and sterilization, and the particle size is small. It becomes too much, and the peculiar taste and flavor of vegetable particles are spoiled.
Conventionally, when dried vegetables are used as vegetable particles, if the dried vegetables are sufficiently swollen and then subjected to a stirring and sterilization process, the vegetable particles are softened in the middle of the process or the particle size is small. It has become too much. When the above vegetable particle-containing liquid seasoning is used as a dressing or sauce for vegetables such as salads and meats such as grilled meat, the unique ingredients, texture and flavor of the vegetable particles are sufficient for food. It cannot be imparted and is not good in appearance.

Conventionally, liquid seasonings such as dressing and sauce include those containing various solid ingredients (vegetables, etc.) according to consumer preference. As solid ingredients in this type of seasoning, vegetables that have been processed such as cuts are generally used, but dried vegetables are often used (see, for example, Patent Document 6). This is because, unlike dried vegetables, when dried vegetables are used, the effect of concentrating umami is exerted, so that the seasoning can be given richness.

Extracting or dissolving the taste component from at least one natural product (dried vegetables) containing a taste component or a component that changes to a taste component when heated with sake using sake or a concentrate of sake And the new seasoning which added salt is proposed (refer patent document 7). A seasoning comprising dried vegetables and a thickener, wherein the amount of dried vegetables is 6% to 19% relative to the total weight before water absorption, and the adjusted ingredients are relative to the total weight A seasoning characterized by being 60% to 98% has been proposed (see Patent Document 8).

Here, when manufacturing the seasoning containing vegetables, it is necessary to make this dry vegetables contact by adding the dry vegetable which is a solid ingredient which is a seasoning main raw material.
Then, as time passes through the production stage, storage stage, and distribution stage of the product, the salt content gradually penetrates into the dried vegetables.

However, the type and size of the dried vegetables may be different, and the penetration of the dried vegetables may vary. That is, if the penetration is good, the solid ingredient is soft, but if the penetration is bad, the solid ingredient is not soft, resulting in a variation in texture. Not only that, the variation in the degree of penetration also causes a variation in specific gravity and a variation in container filling properties, which in turn causes the ratio of dried vegetables in the product to vary. Therefore, it becomes difficult to obtain a product of stable quality.

JP-A-11-130 JP-A-8-317772 JP 2004-254633 A Japanese Patent No. 2736873 Japanese Patent No. 3479203 Japanese Patent Laid-Open No. 1-181764 JP 59-140858 A JP 2001-161307 A JP 2012-170353 A

Therefore, the present invention is a seasoning that has physical properties that can be placed on the food to be seasoned, has a vegetable texture and nutrition, and can add saltiness to the target food. The issue is to provide a fee.

For those who wish to reduce salt, a relatively large amount of dried vegetables is used as a method so that it can be provided without reducing the salty taste, but it is usually difficult to diffuse the salt evenly when mixing. The problem is that the dried vegetables absorb water and swell, and the compatibility between the salt particles and the dried vegetable particles is poor, which makes uniform mixing and handling difficult. Therefore, it is also one problem that it is difficult to disperse salt uniformly in dried vegetables.

The present invention uses granular dried vegetables (eg, granular dried onions, granular dried garlic, granular dried ginger, granular dried burdock, granular dried green onions, etc.) as raw materials, but onions, garlic, ginger, burdock An object of the present invention is to provide a low-salt seasoning containing vegetable particles with the ingredients, texture and flavor of vegetable particles such as green onions.

The present invention has been made in view of the above-mentioned problems, and its purpose is to provide a mixture of dried vegetables pieces and salt uniformly and sufficiently, so that there are variations in texture and specific gravity as seasonings. The object is to provide a low-salt seasoning containing vegetable pieces with little quality stability and taste.

In addition, the present invention aims to reduce the salt as a seasoning, and to the shape, properties and ingredients of the dried vegetable pieces that can disperse and mix the salt content quickly and sufficiently into the dried vegetable pieces that are solid ingredients. It is to provide entanglement by the attachment method.

A seasoning containing dried vegetables and salt, wherein the dried vegetables have a particle size of 0.1 to 5 mm, a water content of 10% or less, and the amount of the dried vegetables compared to the total weight 30 to 70% by weight, and the dried dried vegetable in the container is stored in a 50 to 1000 ml container in which the adjusted debris part of the dried vegetable is 80% to 95% of the total volume. It is a low salt seasoning.

The dried vegetables are ones obtained by drying one or more vegetables selected from onion, garlic, ginger, carrot, burdock, pumpkin, rakkyo, leek, asparagus, yam, tomato, lotus root, sweet potato, taro and shallot. .

In the seasoning comprising dried vegetables and salt, salt contains mineral components produced by heat treatment from deep seawater, near seawater, or seawater containing algae, and has a salt particle size of 0. .01-2 mm in size, which is easy to adhere to the surface of dried vegetables.

A container of 10 to 1000 ml that contains a seasoning comprising dried vegetables and salt is transparent or translucent that can clarify the quantity of the contents, and is made of resin or glass that does not transmit moisture. .

The granular dried vegetables are added with granular cut vegetables having a particle size of 2 to 20 mm when containing water, and heated with a heating temperature in the range of 10 ° C. to 80 ° C. and a heating time in the range of 1 minute to 120 minutes, After mixing uniformly throughout, heat sterilize in the range of heating temperature 50 to 120 ° C. and heating time in the range of 10 seconds to 30 minutes, to uniformly adhere the salt particles to the whole vegetable particles, packaging container It is filled in a dispersed state.

It is a seasoning using a dried vegetable piece having a size of 0.1 mm or more as a solid ingredient, and contains amino acids, sugars, or spices as additives in addition to salt.

As an additive, it means a seasoning obtained by removing vegetable particles from a vegetable particle-containing seasoning, and includes one or more of soy sauce, sugars, sweet saccharides, sweeteners, alcoholic-containing sweet seasonings and spices It is. For example, as the soy sauce, one kind or two or more kinds of soy sauces such as dark soy sauce, light soy sauce, pooled soy sauce, recharged soy sauce, and white soy sauce are used. Moreover, as sugars, 1 type (s) or 2 or more types, such as sugar, lactose, maltose, glucose, fructose, liquid sugar, starch syrup, dextrin, isomerized sugar, and starch, are used. In addition, sugar alcohols such as sorbitol and maltitol are used as sweet sugars. Moreover, mirin etc. are used as an alcoholic-containing sweet seasoning. As the spices, one or more of garlic, onion, oregano, thyme, sage, ginger, red pepper, pepper, allspice, clove, nutmeg, cardamom and the like are used.

As amino acids, if necessary, miso, fish sauce, sour seasonings, vinegars, organic acids, sake, wine and other liquors, fermented seasonings, for example, bonito and bonito , Mushrooms such as shiitake mushrooms, seafood, vegetable extracts, beef extracts, yeast extracts and other extracts, protein hydrolysates, amino acid seasonings such as sodium glutamate and glycine, and nucleic acids such as inosinic acid One type or two or more types of raw materials such as flavorings, coloring agents, starches, thickeners and the like are used.

Next, the vegetable particle-containing seasoning of the present invention is prepared by first preparing a seasoning containing food ingredients such as the above-mentioned extracts, amino acid seasonings, spices, etc. After adjusting the liquid, granular dried vegetables are contained, and stirring is performed to such an extent that this is uniformly dispersed throughout the seasoning. This stirring step is performed at a temperature of about 10 ° C. to 80 ° C. When heating is required, the heating is preferably completed in a short time of 1 minute to 120 minutes, more preferably in a short time of 1 minute to 30 minutes. At this time, heating at 80 ° C. or more for 30 minutes or more is not preferable because the flavor is impaired, and the ingredients are softened and solids are broken. Next, for reasons such as sterilization of vegetable particle-containing seasonings, preferably heat sterilization of about 50 ° C to 120 ° C in a short time of 10 seconds to 30 minutes, more preferably 85 ° C to 105 ° C in a short time of 10 seconds to 2 minutes. Perform sterilization at about ℃.

In the present invention, the heat sterilization treatment can give the dry ingredient a sufficient texture, and a vegetable particle-containing reduced salt seasoning with a good texture can be obtained. When the container is filled at the time of heating or pre-filling at such a temperature and time, the drying tool can be properly textured and have a good texture and texture.
Moreover, flavor is also favorable and the quality preferable as a vegetable particle containing reduced salt seasoning can be obtained. That is, when salt is contained in a dried vegetable and the salt is dispersed throughout the seasoning, first, the salt is dispersed in the dried vegetable over the whole season in a short time, and then heat sterilized at a high temperature for a short time. It is an important element of the method for producing a vegetable particle-containing salt-reducing seasoning, and has an effect on mixing, dispersion and adhesion with salt.

Here, the vegetables used as the dried vegetable pieces may be anything that can be eaten, for example, onion, garlic, ginger, carrot, burdock, pumpkin, rakkyo, leek, asparagus, yam, tomato. , Lotus root, sweet potato, taro, etc. can be used. In particular, onion and garlic having a relatively hard tissue are more suitable for application of the present invention because components are less likely to adhere to them by ordinary methods. That is, in this invention, it is good to select root vegetables etc. as a dried vegetable piece mixed with salt.

As means for drying vegetables, any conventionally known method known as a method for drying foods can be applied, and for example, heat drying can be used. In this case, drying in the sun is preferable because the vegetables are easily damaged.

In the present invention, dried vegetables mean vegetables that have been treated to remove moisture, and any drying method such as natural drying or artificial drying may be used. The vegetables included are typically onions, but are not limited thereto, and any vegetables can be used as long as they can be used for seasoning and provide a desired texture.

An ingredient part means the solid component contained in the seasoning which is a product containing dried vegetables. Various applications are possible depending on the formulation, but typically, sesame, apple pulp, chili, and the like can be mentioned.

As described in detail above, since the dried vegetable pieces are uniformly and sufficiently permeated, there is little variation in texture, specific gravity, etc., and it is possible to provide a seasoning containing vegetable pieces with excellent quality stability and taste. . In addition, it is possible to provide a method for infiltrating salt of a dried vegetable piece that can be quickly and sufficiently infiltrated into a dried vegetable piece that is a solid ingredient, although unnecessary equipment is unnecessary.

The low-salt dry seasoning according to the present invention is effective for those suffering from hypertension and diabetes who need to reduce the salt in their diet, and for young people who consume less vegetables. In addition, it contains a large amount of ingredients that maintain the original crispy texture of vegetables, and it can be used as a seasoning without dripping even when placed on foods to be seasoned, such as meat and vegetables.

By containing dried vegetables, it is possible to obtain a seasoning that has a crispy texture and retains the nutrients of the vegetables. As a result, the variation of seasoning in the scene of eating yakiniku and vegetables is widened, and consumption demand of yakiniku dishes at home dining tables is promoted as a reduced salt dry seasoning. You can eat vegetable ingredients including low salt.

Reduced salt seasoning of dried vegetables in glass bottle containers Diagram of how to adjust and manufacture low-salt seasoning made of dried vegetables in a container Dry vegetable salt mixed state diagram Detailed view of bag-like container filled with reduced salt seasoning made of dried vegetables

The present invention will be described in more detail with reference to the following examples. In addition, the following Example is not limited at all by these Examples.

Reduced salt seasoning consisting of dried vegetables in a glass bottle container is a seasoning comprising dried vegetables and salt, and the amount of dried vegetables is 70% by weight relative to the total weight, and the dried vegetables have a moisture content. The particle size of the dried vegetable after adjustment was 90% in comparison with the total volume, and was stored in a 150 ml container.

The dried vegetables dries vegetables of burdock, onion, carrot, garlic, ginger, which are special products of Fukuoka Prefecture.
In a seasoning comprising dried vegetables and salt, salt contains a mineral component produced by heat treatment from deep water, and the particle diameter of salt is in the range of 0.01 to 1 mm. What was crushed was used.

The 30 ml glass bottle container for storing the reduced-salt seasoning comprising the dried vegetables and salt was transparent and made of glass with which the quantity of the contents could be clarified.
The above-mentioned granular dried vegetables are uniformly dispersed throughout the salt while adding the granular dried vegetables having a particle size of 0.1 mm to 10.0 mm and heating in a heating temperature range of 80 ° C. and a heating time of 120 minutes. Next, the paste was heat sterilized within a heating temperature range of 100 ° C. and a heating time of 10 minutes, and then filled into a packaging container with vegetable particles uniformly dispersed throughout.

Salt from deep water was used using dried vegetable pieces of 0.5 mm to 5 mm in size as solid ingredients. This was filled into a 30 mL glass container. This was sprinkled on a steak beef and used as a seasoning. We were able to eat deliciously as a low salt seasoning.

The reduced-salt seasoning comprising dried vegetables in a container is a seasoning comprising dried vegetables and salt, and the amount of dried vegetables is 75% by weight relative to the total weight, and the dried vegetables have a moisture content of 10%. %, The particle size before water absorption was 2 to 10 mm, and the adjusted dried vegetable debris material portion was 90% of the total volume, and was filled in a 30 ml container.

The dried vegetables dried onion and carrot vegetables produced in Fukuoka Prefecture.
In a seasoning comprising dried vegetables and salt, salt contains a mineral component produced by heat treatment from deep water, and the particle diameter of salt is in the range of 0.01 to 1 mm. What was crushed was used.

The 30-ml container containing the reduced-salt seasoning comprising dried vegetables and salt was transparent and made of glass, allowing the quantity of the contents to be clarified.
The above granular dried vegetables add granular dried vegetables with a particle size of 0.1 mm to 9 mm, and uniformly disperse them with salt while heating in a range of heating temperature of 80 ° C. and heating time of 120 minutes, Next, the paste was sterilized by heating at a heating temperature of 100 ° C. and a heating time of 10 minutes, and then filled in a packaging container with vegetable particles uniformly dispersed throughout.

A reduced-salt seasoning using salt from deep water using a dried vegetable piece having a size of 0.5 mm to 5 mm as a solid ingredient, which was filled into a 30 mL glass container. This was sprinkled on a steak beef and used as a seasoning.
We were able to eat deliciously as a low salt seasoning.

The reduced-salt seasoning comprising dried vegetables in a container is a seasoning comprising dried vegetables and salt, and the amount of dried vegetables is 70% by weight relative to the total weight, and the dried vegetables have a moisture content of 10%. %, The particle size before water absorption was 2 to 10 mm, and the dried vegetable debris material part after adjustment was 90% of the total volume, and was stored in a 150 ml container.

The dried vegetables were dried from burdock, onion and carrot vegetables, which are special products of Fukuoka Prefecture.
In a seasoning comprising dried vegetables and salt, salt contains a mineral component produced by heat treatment from algal salt, and is crushed to a size of 0.01 to 2 mm as the particle diameter of salt. We used what we did.

The 150 ml container containing the reduced-salt seasoning comprising dried vegetables and salt was translucent and made of plastic, which can clarify the quantity of the contents.
The above granular dried vegetables add granular dried vegetables with a particle size of 0.1 mm to 10 mm, and uniformly disperse them with salt while heating in a heating temperature range of 85 ° C. and a heating time of 150 minutes, Next, the paste was sterilized by heating at a heating temperature of 100 ° C. and a heating time of 15 minutes, and then filled in a packaging container with vegetable particles uniformly dispersed throughout.

A reduced-salt seasoning using salt from deep water using a dried vegetable piece having a size of 0.5 mm to 5 mm as a solid ingredient, which was filled into a 30 mL glass container. This was sprinkled on a cooking salad and used as a seasoning. We were able to eat deliciously as a low salt seasoning.

The reduced-salt seasoning comprising dried vegetables in a container is a seasoning comprising dried vegetables and salt, and the amount of dried vegetables is 70% by weight relative to the total weight, and the dried vegetables have a moisture content of 10%. %, The particle size before water absorption was 2 to 10 mm, and the dried vegetable debris material part after adjustment was 90% of the total volume, and was stored in a 150 ml container.

The dried vegetables dried the garlic vegetables produced in Fukuoka Prefecture.
In a seasoning comprising dried vegetables and salt, salt contains a mineral component produced by heat treatment from algal salt, and the particle diameter of salt is in the range of 0.01 to 1.5 mm. What was crushed was used.

The 50-ml container containing the salt-reduced seasoning containing dried vegetables and salt was transparent and made of glass, which can clarify the quantity of the contents.
The above-mentioned granular dried vegetables are dispersed uniformly throughout the salt while adding the granular dried vegetables having a particle size of 0.1 mm to 10.0 mm and heating them in a heating temperature range of 80 ° C. and a heating time of 150 minutes. Next, the paste was heat sterilized within a heating temperature range of 100 ° C. and a heating time of 10 minutes, and then filled into a packaging container with vegetable particles uniformly dispersed throughout.

A reduced salt seasoning using salt from deep water using dried vegetable pieces of 0.5 to 5 mm in size as solid ingredients, containing amino acids and spices as additives Was formulated. This was filled into a 50 mL glass container.
This was sprinkled on the grilled fish and used as a seasoning. We were able to eat deliciously as a low salt seasoning.

The reduced-salt seasoning comprising dried vegetables in a container is a seasoning comprising dried vegetables and salt, and the amount of dried vegetables is 70% by weight relative to the total weight, and the dried vegetables have a moisture content of 10%. %, The particle size before water absorption was 2 to 10 mm, and the adjusted dried vegetable debris material part was 90% relative to the total volume and stored in a 100 ml container.

The dried vegetables dried onion, garlic, ginger and carrot vegetables produced in Fukuoka Prefecture.
In a seasoning comprising dried vegetables and salt, salt contains a mineral component produced by heat treatment from deep water, and the particle diameter of salt is in the range of 0.01 to 2 mm. What was crushed was used.

The 100 ml container for storing the reduced salt seasoning comprising dried vegetables and salt was made of plastic.
The above granular dried vegetables add granular dried vegetables with a particle size of 0.1 mm to 5 mm, and uniformly disperse them with salt while heating in a range of heating temperature of 70 ° C. and heating time of 200 minutes, Next, the paste was sterilized by heating at a heating temperature of 100 ° C. and a heating time of 10 minutes, and then filled in a packaging container with vegetable particles uniformly dispersed throughout.

A reduced salt seasoning using salt from deep water using dried vegetable pieces of 0.5 to 5 mm in size as solid ingredients, containing amino acids and spices as additives Was formulated. This was filled into a 100 mL glass container.
This was sprinkled on meat dishes and used as a seasoning. We were able to eat deliciously as a low salt seasoning.

By containing dried vegetables, a seasoning having a crispy texture can be obtained. As a result, variations in seasoning in the scene of eating yakiniku and vegetables are widened, and consumption demand for yakiniku dishes at home dining tables is increased.

1. Salt 2. 2. Dried vegetables Seasoning 4. 4. Glass container 5. Resin bag-like container lid

Claims (6)

A seasoning containing dried vegetables and salt, wherein the dried vegetables have a particle size of 0.1 to 5 mm, a water content of 10% or less, and the amount of the dried vegetables compared to the total weight A container characterized by containing 30 to 70% by weight of a dried vegetable fragment material part after adjustment to 80% to 95% of the total volume compared to the total volume, in a 10 to 500 ml container Reduced salt seasoning consisting of dried vegetables. The dried vegetables obtained by drying one or more vegetables selected from onion, garlic, ginger, carrot, burdock, pumpkin, eggplant, radish, leek, asparagus, sweet potato, taro, yam, tomato, lotus root, shallot The salt-reducing seasoning comprising the dried vegetables in a container according to claim 1. In the seasoning comprising dried vegetables and salt, salt contains mineral components produced by heat treatment from deep seawater, near seawater, or seawater containing algae, and has a salt particle size of 0. The reduced-salt seasoning comprising the dried vegetables in a container according to claim 1 or 2, characterized in that the grains have a size of 0.01 to 2 mm and are easily adhered to the surface of the dried vegetables. . A container of 10 to 500 ml that contains a seasoning comprising dried vegetables and salt is a transparent or translucent material that can partially clarify the quantity of the contents, and is made of a resin that does not transmit moisture, or glass The reduced salt seasoning which consists of dried vegetables in a container in any one of Claims 1-3 which are manufactured. The granular dried vegetables are added with granular cut vegetables with a particle size of 2 to 20 mm when containing water, and heated with a heating temperature in the range of 30 ° C. to 100 ° C. and a heating time in the range of 5 minutes to 24 hours, After mixing uniformly throughout, heat sterilize in the range of heating temperature 50 to 120 ° C. and heating time in the range of 10 seconds to 30 minutes, to uniformly adhere the salt particles to the whole vegetable particles, packaging container The salt-reducing seasoning consisting of dried vegetables in a container according to any one of claims 1 to 4, wherein the salt-reducing seasoning is filled with the dried vegetables in a container. It is the seasoning which uses the dried vegetable piece of the magnitude | size of 0.1 mm or more as a solid ingredient, Comprising: In addition to salt, saccharides or spices are contained, From Claim 1 characterized by the above-mentioned. The salt-reducing seasoning which consists of the dried vegetables in a container in any one of Claim 5.

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