JP3538120B2 - Acetic acid seasoning composition and method for producing acetic acid seasoned food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to an acetic acid seasoning composition and a method for producing a seasoned food. More specifically, the present invention relates to an acetic acid-based seasoning composition that mildly improves acetic acid-related taste.

[0002]

2. Description of the Related Art Conventionally, acetic acid-based seasonings include acetic acid, vinegar, seasoned vinegar, and powdered acetic acid, all of which are widely used as seasonings.

[0003]

Among the conventionally used bacteriostatic compositions for foods, sodium acetate, acetic acid,
Acetic acid-based seasonings such as vinegar, seasoned vinegar, and powdered acetic acid made use of the strong taste of acetic acid, and were excellent seasonings for food. However, acetic acid, vinegar, powdered acetic acid, etc. are strongly stimulated by acetic acid itself.For example, even vinegar vinegar stimulates the throat when eaten, and of course children,
It seems that even adults tend to hate it.

[0004]

In the present invention, when adding an acetic acid seasoning comprising one or more selected from acetic acid, vinegar, flavored vinegar, and powdered acetic acid to a food, betaine is mixed or mixed. When they were added to food in combination, it was found that the irritating odor of acetic acid was significantly reduced, and the whole food had a mild taste. In addition, this effect makes it possible to increase the amount of the acetic acid seasoning added to food.

[0005] The present invention is selected from acetic acid, vinegar, flavored vinegar (a vinegar to which liquid sugar, amino acids, salt, etc. are added) powdered acetic acid (indicated by CH ₃ COONa, CH ₃ COOH, XH ₂ O). 100 parts by weight of an acetic acid seasoning composed of 1 or 2 or more per 100 parts by weight of the ingredients in the case of a liquid, and 1 to 200 parts by weight of betaine, preferably 5 to 5 parts by weight.
Based on an acetic acid seasoning composition containing 150 parts by weight, more preferably 10 to 100 parts by weight. In the present invention, “comprising” indicates that a seasoning composition is prepared by mixing in advance, or when both are added to food, both are added simultaneously.

The acetic acid seasoning composition of the present invention comprises acetic acid,
100 parts by weight of acetic acid-based seasoning composed of one or two or more selected from vinegar, flavored vinegar, and powdered acetic acid (per 100 parts by weight of the ingredients in the case of liquid), and 1 to 200 parts by weight of betaine, preferably 5 parts by weight To 150 parts by weight, more preferably 10 to 100 parts by weight of betaine, more preferably betaine 2
A mixture of 0 to 70 parts by weight is a product that can be used as it is. Betaine is contained in sugar beet and is a white powder that dissolves well in water.

[0007] If betaine is added to vinegar or flavored vinegar and used for vinegar or the like, or if betaine is added to ponzu and used, the irritating sensation at the time of eating can be softened. It is possible to use a large amount of vinegar. Also, if betaine is mixed with powdered acetic acid, when making rice soup, even if it is sprinkled in large quantities, the irritating feeling of vinegar is small, and delicious rice can be made.

[0008] Further, the present invention is characterized in that betaine is used in combination with acetic acid seasoning comprising one or more selected from acetic acid, vinegar, seasoned vinegar, and powdered acetic acid, in a food or a raw material thereof. The present invention relates to a method for producing an acetic acid seasoned food. For example, when adding vinegar to a small portion of mozuku, if you add a small amount of betaine as powder, when you eat it, you can soften the irritating feeling of vinegar, and children can eat well Things.

When betaine is used in combination, 100 parts by weight of an acetic acid seasoning composed of one or more selected from acetic acid, vinegar, flavored vinegar, and powdered acetic acid (in the case of a liquid, the content of component 1
Per 100 parts by weight), and 1 to 200 parts by weight of betaine, preferably 5 to 150 parts by weight, more preferably 1 part by weight of betaine
0-100 parts by weight, even more preferably betaine 20-
It is preferred to use 70 parts by weight.

For example, when making soup rice, about 5% by weight of betaine is added to flavored vinegar and sprinkled on freshly made rice to mix so that rice with less irritating feeling can be made. In this case, a large amount of vinegar can be added,
It is possible to make rich rice. Next, examples of the present invention will be described.

Example 1 50 g of betaine was added to 1 liter of rice vinegar having an acetic acid content of 5% to prepare a vinegar seasoning composition. On the other hand, about 15 g of the vinegar seasoning composition was sprinkled to prepare a mozuku vinegar. The obtained mozuku vinegar had a refreshing taste, no irritation and was delicious.

[Example 2] Rice vinegar (acetic acid 5%) (trade name Chidori vinegar, Murayama vinegar) 100 g sugar 10 g betaine 5 g salt 1 g sodium glutamate 0.5 g soy sauce 0.3 g A rice seasoning composition was prepared.
Separately, cook 3 go polished rice together with 10 cm pieces of kelp, spread the obtained rice in a wide container, and sprinkle the above rice seasoning composition on top of it with a cool breeze. Sprinkle. The resulting soup rice had no irritating feeling and was delicious even though a sufficient amount of vinegar was used.

[0013]

EFFECTS OF THE INVENTION By combining acetic acid, vinegar, flavored vinegar and powdered acetic acid with one or more acetic acid-based seasonings and betaine, to food or its raw material,
It was possible to achieve the vinegar flavor with a mild stimulus.

Continuation of front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/22-1/23 C12J 1/00-1/08

Claims (4)

(57) [Claims] 1. An acetic acid seasoning composition comprising acetic acid, vinegar, flavored vinegar, and one or more acetic acid seasonings selected from powdered acetic acid, and betaine. 2. 100 parts by weight of an acetic acid-based seasoning comprising one or more selected from acetic acid, vinegar, flavored vinegar, and powdered acetic acid (per 100 parts by weight of a component in the case of a liquid);
An acetic acid seasoning composition comprising 1 to 200 parts by weight of betaine. 3. An acetic acid seasoning comprising using an acetic acid seasoning composed of one or more selected from acetic acid, vinegar, flavored vinegar and powdered acetic acid, and betaine, in combination with food or a raw material thereof. Food manufacturing method. 4. A combined use of 100 parts by weight of an acetic acid-based seasoning comprising one or more selected from acetic acid, vinegar, flavored vinegar, and powdered acetic acid (per 100 parts by weight of a component in the case of a liquid); The method for producing an acetic acid seasoned food according to claim 3, wherein 1 to 200 parts by weight of betaine is used in combination.