JP3410288B2 - Sauces and seasonings - Google Patents
Sauces and seasoningsInfo
- Publication number
- JP3410288B2 JP3410288B2 JP11124196A JP11124196A JP3410288B2 JP 3410288 B2 JP3410288 B2 JP 3410288B2 JP 11124196 A JP11124196 A JP 11124196A JP 11124196 A JP11124196 A JP 11124196A JP 3410288 B2 JP3410288 B2 JP 3410288B2
- Authority
- JP
- Japan
- Prior art keywords
- seasoning
- oil
- sauces
- present
- seasonings
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Description
【発明の詳細な説明】
【０００１】
【発明の属する技術分野】本発明は、濡れ性の改良され
たソース類及び調味液に関するものである。
【０００２】
【従来の技術】食品の風味を増強する目的で使用される
トマトケチャップ、トマトソース、チリソース、バーベ
キューソース、焼肉のタレ等のソース。更にマヨネー
ズ、ドレッシング等も含めて総称されるソース類及び漬
物用調味液、米菓用調味液などの調味液が食品の二次的
な加工あるいは調味には使われている。従来のこれら食
品の調味における調味技術について、調味処方、調味方
法（あるいは調理方法）といった観点より研究開発は盛
んである。実際の食品の調味において、味のノリが悪
い、味が薄いといった言葉がよく聞かれるのも事実であ
り、調味処方より味を濃くしたり、あるいは、増粘剤な
どを利用して粘性による解決方法が一般的には取られて
いる。調味におけるソース類及び調味液の食品素材への
濡れといった界面化学的な観点よりのアプローチはほと
んどないと言って良い。
【０００３】
【発明が解決しようとする課題】本発明は、ソース類及
び調味液の濡れ性を改良することを目的とするものであ
り、食品の調味における新しい調味技術を提供するため
になされたものである。
【０００４】
【課題を解決するための手段】本発明者らは、前記の問
題点を解決するため鋭意検討を重ねた結果、ジグリセリ
ンモノ脂肪酸エステルと油脂とを配合してなる油脂組成
物を添加することにより、ソース類及び調味液の食品素
材に対する濡れ性が改良できることを見い出し、本発明
を完成するに至った。即ち、本発明はジグリセリンモノ
脂肪酸エステルと大豆油、ナタネ油、綿実油、コーン油
等の油脂とを配合してなる油脂組成物が添加されたこと
を特徴とする、ソース類及び調味液から成っている。
【０００５】本発明におけるジグリセリンモノ脂肪酸エ
ステルは、ジグリセリンと脂肪酸のエステル化反応、或
いは、ジグリセリンとトリグリセライドとのエステル交
換反応によるもの／及び、分子蒸留等の方法によって、
精製濃縮し、モノエステル純度を50％以上に高めたもの
であり、構成脂肪酸は炭素数８〜22の脂肪酸の単独又は
混合物、好ましくは炭素数16〜22のジグリセリンモノ脂
肪酸エステルである。又、油脂組成物における油脂とし
ては、大豆油、ナタネ油、綿実油、パーム油、ヤシ油、
コーン油、パーム核油、魚油、牛脂、乳脂等の動植物性
油脂及びこれらの硬化油、分別油、エステル交換油等を
１種又は２種以上混合したものが、使用できる。好まし
くは、常温液状の油脂が好ましいが固体脂でも差しつか
えない。
【０００６】本発明における油脂組成物は、前述のジグ
リセリンモノ脂肪酸エステルを油脂に溶融混合したもの
をいう。
【０００７】本発明においてソース類及び調味液とは食
品の風味を増強する目的で、食品の二次的加工あるいは
調味に使用される、ソース類、タレ類、マヨネーズ、ド
レッシング及び調味液等が挙げられる。
【０００８】本発明の効果を説明するのに、次のような
シミュレーション実験を示す。
＜シミュレーション実験＞鉄製プレートに油脂を薄膜状
に塗り、水を一定量滴下し、ＦＡＣＥ接触角計（画像処
理式）により、滴下後の接触角を測定した。尚、本発明
品であるジグリセリンモノ脂肪酸エステル（理研ビタミ
ン株式会社製：ポエムＤＯ−１００）10重量％含有大豆
油は、塗布油又は滴下水に５％添加した。
【０００９】
本発明品は滴下水側に添加した方が、接触角が少なくな
り濡れ性改良効果があることが明らかになった。
【００１０】このシミュレーション実験で示した濡れ性
（付着性）改良効果は、種々の食品の二次的加工あるい
は調味に応用できる。以下に実施例を示し説明するが、
本発明はこの実施例に限定されるものではない。
【００１１】
【実施例】実施例１
ナポリタンソース
市販のＡ社ナポリタンソースに発明例もしくは比較例を
加えてナポリタンソースを調製した。
常法により茹で上げたスパゲティを適量の油脂を使用し
て炒め、これに上記ナポリタンソースを20％（対スパゲ
ティ）をからめナポリタンスパゲティを調製し、風味及
びソースの色付きについて比較した。
【００１２】（結 果）
【００１３】
【００１４】
【００１５】実施例２
ドレッシング
市販のドレッシング（スーパードレッシング青じそ：理
研ビタミン株式会社製）に発明例もしくは比較例を加え
て、ドレッシングを調製した。玉ネギ、レタス、キュウリのミックス野菜に上記ドレッ
シングを掛け、野菜表面の濡れ性を比較した。
【００１６】（結 果）
【００１７】実施例３
米菓調味
砂糖15、デキストリン25、みりん７、醤油53から成る調
味液に発明例もしくは比較例を加えて米菓用調味液を調
製した。
常法により糯米菓生地に油掛け、振切り後、上記米菓用
調味液掛け、振切りし、乾燥してあられを調製した。米
菓調製時の調味液の濡れ性、歩留及び製品の色むらを比
較した。
【００１８】（結 果）
【００１９】実施例４
キュウリの浅漬け
市販Ｃ社の漬け物用調味液に発明例もしくは比較例を加
えて、漬け物用調味液を調製した。
水洗したキュウリを上記漬け物用調味液に浸漬し（５
℃、一夜）キュウリの浅漬けを調製し、漬かり具合を比
較した。
【００２０】（結 果）
【００２１】
【発明の効果】以上に述べたように、本発明の油脂組成
物をソース類及び調味液に添加することにより、食品素
材に対する濡れ性を改良することができ、その結果とし
て食品の味、外観等を改良することが可能となった。DETAILED DESCRIPTION OF THE INVENTION
[0001]
[0001] The present invention relates to:Improved wettability
WasIt relates to sauces and seasonings.
[0002]
2. Description of the Related Art Used for enhancing the flavor of foods
Tomato ketchup, tomato sauce, chili sauce, barbe
Sauces such as cue sauce and yakiniku sauce. More mayonnaise
Sauces and pickles, including foods, dressings, etc.
Seasoning liquids such as food seasoning liquids and rice cracker seasoning liquids
It is used for processing or seasoning. These traditional foods
About seasoning technology in seasoning of products, seasoning prescription, seasoning method
R & D is prosperous from the viewpoint of the law (or cooking method)
It is. Bad taste in actual food seasoning
It is true that the words such as
Thicker than seasoning formulas, or as a thickener
A solution based on viscosity is generally taken using
I have. Use of sauces and seasoning liquids in food ingredients for seasoning
The approach from the surface chemistry viewpoint such as wetting is almost
You can say no
[0003]
SUMMARY OF THE INVENTION The present invention relates to
And improve the wettability of seasoningsAim toThing
And provide new seasoning technology for food seasoningFor
Was made in.
[0004]
Means for Solving the Problems The present inventors have made the above-mentioned questions.
After diligent studies to resolve the issue, diglycerides
Mono-fatty acid esterAnd oil and fatOil composition
By adding foods, sauces and seasonings
The present inventors have found that the wettability to a material can be improved, and the present invention
Was completed. That is, the present invention relates to diglycerin mono
Fatty acid esters and soybean oil, rapeseed oil, cottonseed oil, corn oil
Fats and oils composition blended with fats and oils such asWas added
Characterized by a sauce and a seasoning liquid.
In the present invention, diglycerin monofatty acid ester
Stele is an esterification reaction between diglycerin and fatty acids, or
Or ester exchange between diglycerin and triglyceride
Reaction and / or by methods such as molecular distillation,
Purified and concentrated to increase the monoester purity to 50% or more
The constituent fatty acid is a fatty acid having 8 to 22 carbon atoms alone or
Mixture, preferably C16-22 diglycerin monofat
It is a fatty acid ester. Also, as fats and oils in the fat and oil composition
Soybean oil, rapeseed oil, cottonseed oil, palm oil, coconut oil,
Animal and plant properties such as corn oil, palm kernel oil, fish oil, beef tallow, milk fat, etc.
Fats and oils and their hardened oils, fractionated oils, transesterified oils, etc.
One type or a mixture of two or more types can be used. Preferred
Liquid fats and oils at room temperature are preferred, but solid fats may be used.
I can't.
[0006] The oil or fat composition according to the present invention comprises the aforementioned jig.
Lyserine monofatty acid ester melt-blended with fats and oils
Say.
[0007] In the present invention, the sauces and seasonings are foods.
Secondary processing of food or to enhance the flavor of the product
Sauces, sauces, mayonnaise, de used for seasoning
Lessing and seasoning liquids.
In order to explain the effect of the present invention, the following is described.
3 shows a simulation experiment.
<Simulation experiment> Thin film of oil and fat on iron plate
And a fixed amount of water is dropped, and the FACE contact angle meter (image processing
The contact angle after dropping was measured by the following formula. Incidentally, the present invention
Diglycerin mono fatty acid ester (RIKEN Vitamin
Soybean containing 10% by weight of Poem DO-100)
The oil was added at 5% to the applied oil or dropping water.
[0009]
When the product of the present invention is added to the dropping water side, the contact angle is reduced.
It has been found that there is an effect of improving wettability.
The wettability shown in this simulation experiment
The (adhesion) improvement effect can be achieved by secondary processing of various foods or
Can be applied to seasoning. Hereinafter, examples will be described and described,
The present invention is not limited to this embodiment.
[0011]
【Example】Example 1
Neapolitan sauce
Inventive example or comparative example to commercially available company A Napolitan source
In addition, a Neapolitan sauce was prepared.
Use the appropriate amount of oil and fat
Fry and add the above Napolitan sauce to 20% (vs. spaghetti)
Tea) to prepare Napolitan spaghetti
And the color of the sauce was compared.
(Results)
[0013]
[0014]
[0015]Example 2
dressing
Commercial dressing (super dressing blue perilla: natural
Addition of invention examples or comparative examples
Thus, a dressing was prepared.Dressed above with mixed vegetables of onion, lettuce and cucumber
Singing was applied and the wettability of the vegetable surface was compared.
(Results)
[0017]Example 3
Rice cracker seasoning
Tone consisting of sugar 15, dextrin 25, mirin 7, and soy sauce 53
Add invention example or comparative example to taste liquid to prepare seasoning liquid for rice cracker
Made.
Oil the glutinous rice confectionery dough by the usual method, shake off
The seasoning was hung, shaken off, and dried to prepare a hail. Rice
Compare the seasoning liquid wettability, yield and product color unevenness during confectionery preparation.
Compared.
(Result)
[0019]Example 4
Pickled cucumber
Add invention examples or comparative examples to the seasoning liquid for pickles of Company C on the market.
In addition, a seasoning liquid for pickles was prepared.
Soak the washed cucumber in the seasoning liquid for pickles (5
℃, overnight) Prepare lightly pickled cucumber and compare the degree of pickling
Compared.
(Results)
[0021]
As described above, the oil and fat composition of the present invention
Food ingredients by adding foods to sauces and seasonings.
The wettability to the material can be improved, resulting in
This makes it possible to improve the taste and appearance of food.
フロントページの続き (56)参考文献 特開 平６−30727（ＪＰ，Ａ) 特開 平９−94064（ＪＰ，Ａ) 特開 平４−346757（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/39 A23L 1/22 ＪＩＣＳＴファイル（ＪＯＩＳ)(56) References JP-A-6-30727 (JP, A) JP-A-9-94064 (JP, A) JP-A-4-346757 (JP, A) (58) Fields investigated (Int .Cl. 7 , DB name) A23L 1/39 A23L 1/22 JICST file (JOIS)
Claims (1)
とを配合してなる油脂組成物が添加されたことを特徴と
するソース類及び調味液。(57) [Claims] [Claim 1] Diglycerin monofatty acid ester and fats and oils
Characterized by the addition of an oil or fat composition comprising
Sauces and seasoning liquid to.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11124196A JP3410288B2 (en) | 1996-04-08 | 1996-04-08 | Sauces and seasonings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP11124196A JP3410288B2 (en) | 1996-04-08 | 1996-04-08 | Sauces and seasonings |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09271372A JPH09271372A (en) | 1997-10-21 |
| JP3410288B2 true JP3410288B2 (en) | 2003-05-26 |
Family
ID=14556165
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP11124196A Expired - Fee Related JP3410288B2 (en) | 1996-04-08 | 1996-04-08 | Sauces and seasonings |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3410288B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09285259A (en) * | 1996-04-22 | 1997-11-04 | Riken Vitamin Co Ltd | Composition for improving the quality of starch-containing food product and oil and fat composition |
-
1996
- 1996-04-08 JP JP11124196A patent/JP3410288B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09285259A (en) * | 1996-04-22 | 1997-11-04 | Riken Vitamin Co Ltd | Composition for improving the quality of starch-containing food product and oil and fat composition |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH09271372A (en) | 1997-10-21 |
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