JP4039957B2

JP4039957B2 - Concentrated seasoning liquid and method for producing the same

Info

Publication number: JP4039957B2
Application number: JP2003027243A
Authority: JP
Inventors: 理恵瀧上
Original assignee: Individual
Current assignee: Individual
Priority date: 2003-02-04
Filing date: 2003-02-04
Publication date: 2008-01-30
Anticipated expiration: 2023-02-04
Also published as: JP2004236531A

Description

【０００１】
【発明の属する技術分野】
本発明は、調味液及びその製造法に関し、詳しくは容器からの排出が容易で、希釈性に優れ、かつ保存性の高い濃縮タイプのあんかけ用調味液及びその製造法に関する。更に詳しくは、調味液の組成、ＢＲＩＸ糖度並びに加熱殺菌条件を特定することにより、澱粉を高濃度で含有しているにもかかわらず、一般に澱粉が膨潤するとされる温度帯にて加熱殺菌しても低粘性であり、容器排出が容易である上に、保存性も高く、しかも加熱調理したときにとろみのある物性を付与する、濃縮タイプのあんかけ用調味液及びその製造法に関する。
【０００２】
【従来の技術】
あんかけうどんやあんかけ炒飯、あんかけ焼きそば等の上からあんをかけた料理や酢豚、エビチリ等のソースにとろみを加えた料理、湯豆腐や温野菜、鍋料理等の葛引き料理、中華あんかけスープやカレー、吉野汁等のように汁物に若干のとろみを与えた汁物等の、食感の嗜好性を高めた料理、すなわちとろみを付与した多くのあんかけ料理が知られている。
これらのあんかけ料理の味付け用調味液としては、予め澱粉を糊化させてとろみのついたものが上市されているが、特に濃縮タイプのものは、ストレートタイプのものに比べ澱粉の含量が高く、あんかけ用調味液としてはかなり高粘性の、ゲル様の粘性が付与されている。そのため、水などで希釈する際に溶解しにくい上に、加熱調理を行なうとダマが残りやすいという問題があった。
また、高粘性の調味液は、使用時に容器内に付着して排出しがたいと言う欠点があった。
【０００３】
一方、未加熱の澱粉を含む調味液では上記の問題は回避できるが、原料由来の微生物が調味液にそのまま残存し、保存性に問題があった。また、未加熱の澱粉を水中油型乳化食品に加えることで保存性の向上を図っている食品（特許文献１）は、油脂を含む乳化食品に限定されるため、幅広いあんかけ料理の味付け用調味料として応用できないという問題があった。
【０００４】
【特許文献１】
特公平６−２２４６３号公報
【０００５】
【発明が解決しようとする課題】
したがって、本発明の目的は、調味液の組成及び加熱殺菌の条件を工夫することにより、製造工程中で６５℃を超える温度で加熱しても澱粉が糊化しにくく、調味液が低粘性に保たれることで、使用時には容器から調味液を排出しやすく、また水等で適度な濃度に容易に希釈しやすいという特性があり、しかも加熱調理後には、とろみのある物性を付与することができる、保存性の高い濃縮タイプのあんかけ用調味液及びその製造法を提供することである。
【０００６】
【課題を解決するための手段】
本発明者は、上記課題を解決すべく鋭意研究を行ない、種々の調味液の組成、ＢＲＩＸ糖度、加熱殺菌条件等について検討した結果、澱粉を高濃度で含む調味液を高ＢＲＩＸ糖度条件に調整し、かつ特定の温度帯で加熱殺菌処理することにより、澱粉の糊化を抑制することができ、しかも調味液が低粘性に保たれること、並びに該調味液があんかけ料理用として良好な風味を有しており、また保存性が高いことを見出した。本発明は、これらの知見に基づいて完成された。
【０００７】
すなわち、請求項１記載の本発明は、馬鈴薯、タピオカ、ワキシーコーン及びクズの中から選ばれる１種又は２種以上の澱粉またはその化工澱粉を１０〜３５重量％並びに塩分を３〜２０重量％含有し、ＢＲＩＸ糖度が４０〜７０である調味液であって、該調味液を６５℃を超え８０℃未満の温度で１〜６０分間加熱殺菌した後の粘度が１００〜１００００ｃｐ（２０℃）であることを特徴とする濃縮タイプのあんかけ用調味液である。
請求項２記載の本発明は、２〜２０重量倍に希釈し、９５℃で５分間加熱調理した後の調味液の粘度が、加熱調理前粘度の５〜５００倍であることを特徴とする請求項１記載の調味液である。
請求項３記載の本発明は、澱粉またはその化工澱粉が、殺菌処理されていない澱粉またはその化工澱粉である請求項１又は２記載の濃縮タイプのあんかけ用調味液である。
請求項４記載の本発明は、馬鈴薯、タピオカ、ワキシーコーン及びクズの中から選ばれる１種又は２種以上の澱粉またはその化工澱粉を１０〜３５重量％並びに塩分を３〜２０重量％含有し、ＢＲＩＸ糖度が４０〜７０である調味液を、６５℃を超え８０℃未満の温度で１〜６０分間加熱殺菌することを特徴とする請求項１〜３のいずれかに記載の濃縮タイプのあんかけ用調味液の製造法である。
【０００８】
【発明の実施の形態】
以下において、本発明を詳細に説明する。
本発明に係るあんかけ用調味液は、濃縮タイプのものであり、使用時に通常は２〜２０重量倍に希釈される。
本発明で用いる澱粉としては、馬鈴薯、タピオカ、ワキシーコーン、クズ澱粉及びその化工澱粉が好ましく、これらは単独で用いてもよく、２種以上を組み合わせて用いてもよい。
コーン澱粉や小麦澱粉及びその化工澱粉は、ショートボディー物性であり、あんかけ用途としての好ましい食感が得られにくい。
馬鈴薯澱粉やタピオカ澱粉及びその化工澱粉は、ロングボディー物性であるので、あんかけにした時に好ましいテクスチャーを有し、料理への付着性が良い。特に、タピオカ澱粉及びその化工澱粉は、あんかけにした後の老化速度が遅く、食感もよく最適である。
澱粉は、未化工澱粉（生澱粉）及び化工澱粉のいずれでもよく、化工澱粉については、酸化、エステル化、エーテル化、架橋化などの処理を受けた澱粉が、本発明の調味液の食感を損なわない限り用いることができる。
【０００９】
澱粉は、できるだけ殺菌処理を施していない生澱粉を使用するとよい。ここで言う澱粉の殺菌処理とは、マイクロ波処理などによる乾熱殺菌、有機酸を含む調味液配合成分中での６５℃以下の低温殺菌、エチレンオキサイド等のガス殺菌等、澱粉の殺菌もしくは滅菌を目的とした公知の処理を意味する。これは、調味液の製造において、澱粉の殺菌処理工程が加わることで、工程が複雑化するという問題が生じると同時に、殺菌処理方法によっては有機酸等の使用時に使用した有機酸が調味液の風味に微妙に影響を与え、幅広いあんかけ料理の味付けに不向きになる場合がある。
また、澱粉は、一般的な乾燥処理工程によって、澱粉の水分含量が１０〜２０重量％（２０℃、相対湿度６０％）となるように調整されるが、この水分範囲に調整する程度の乾燥加熱工程では、殺菌効果、静菌効果は充分に得られない。
【００１０】
次に、調味液の澱粉含量は１０〜３５重量％、特に１０〜２０重量％が好ましい。澱粉の含量が、１０重量％未満であると、調理時に調味液を水などで希釈した後の澱粉濃度が低くなり、加熱調理後の粘性が低すぎてタレてしまい、あんかけした時に、料理具材に上手く絡まない。一方、澱粉の含量が３５重量％を上回ると、調理時に調味液を水などで希釈した後の澱粉濃度が高くなり、加熱調理後に高粘度になる。そのため、料理具材の上に載置したようになり、あんかけが料理に適さない。
【００１１】
本発明に係る調味料を構成する原料の種類及び濃度については、上記の澱粉以外は、あんかけ料理の種類によって異なり、特に限定されず適宜決定すればよいが、みそ、醤油、食酢、みりん、食塩、砂糖等の糖類、香辛料、有機酸など通常の調味液の製造に用いられるものが挙げられる。本発明では、食塩濃度は３〜２０重量％、好ましくは５〜１５重量％であり、調味液のＢＲＩＸ糖度４０以上７０以下、好適には４５〜６５であることを特徴とする。
ここで、ＢＲＩＸ糖度が４０未満であると、澱粉の糊化の抑制効果が不十分であり、７０を超えると、調味液に含まれる水分量が少なくなるため、調味液構成原料を溶解させることが難しくなる。
これに対して、食塩濃度が３〜２０重量％で、かつＢＲＩＸ糖度が４０以上７０以下に調整すると、調味液は微生物に対する静菌性が高いものとなるため、その製造工程において６５℃を超え８０℃未満の温度で１分以上６０分以下という条件での加熱殺菌により、変敗菌となる乳酸菌やカビなどを殺菌もしくは静菌し、耐熱性の著しい芽胞菌の増殖を抑えることができる。尚、加熱時間について好ましくは、１０分以上６０分以下であるが、１０分未満にするには、殺菌効果を高める目的で、調味料に食用有機酸を添加混合するなどのｐＨ調整やアルコール添加などにより達成できる。
【００１２】
食塩濃度とＢＲＩＸ糖度を調整した調味液を、上記の条件で加熱殺菌した後の調味液の粘度は１００〜１００００ｃｐ（２０℃）、好ましくは１００〜５０００ｃｐ（２０℃）である。ここでいう粘度とは、加熱調理した調味液を２０℃まで冷やし、Ｂ型粘度計（形式：ＢＬ，東京計器株式会社製）にてローターＮｏ．４を使用し、回転数３０ｒｐｍ、温度２０℃の条件で２０秒間回転させて測定した値である。
そのため、このようにして調味液の組成や加熱殺菌の条件等を定め、かつ加熱殺菌後の粘度が調整された低粘性調味液は、長期保存に適しており、使用時には容器から排出しやすく、さらに水、だし、牛乳などの水系原料による希釈が容易である。希釈後、調味液を９５℃で５分間程度の加熱調理をすることにより、あんかけとして適当なとろみのある物性が付与される。
これに対して、調味液の製造工程中における加熱殺菌温度が８０℃以上であると、本発明に係る調味液のＢＲＩＸ糖度が高い上に、該調味液が濃縮タイプの味付けのため、高濃度の組成となっていることから、加熱によってメイラード反応に代表される構成原料の化学変化が生じやすく、調味液の風味変化や色調変化を招いてしまう。
【００１３】
また、上記の条件により製造される調味液の加熱殺菌後の粘度を、より好適な範囲に調整する手段として、調味液の加熱殺菌に平行して、または加熱殺菌後に粉砕機による粉砕処理を行なうことで、加熱並びに混合中にできる、所謂ダマ状態のものを粉砕して、より低い粘性に調整することができる。
【００１４】
次に、本発明に係る調味液の製造方法について説明する。馬鈴薯、タピオカ、ワキシーコーン及びクズの中から選ばれる１種又は２種以上の澱粉またはその化工澱粉を１０〜３５重量％並びに塩分を３〜２０重量％含有し、ＢＲＩＸ糖度が４０〜７０である調味液を、６５℃を超え８０℃未満の温度で１〜６０分間加熱殺菌することを特徴とする濃縮タイプのあんかけ用調味液の製造法である。加熱殺菌の温度は、７０℃以上８０℃未満が好ましく、加熱時間は、１０分以上６０分以下が好ましい。
調味液を構成する原料の混合、加熱並びに混合中にできる所謂ダマの粉砕は、公知の方法で行なうことができる。
混合に用いる手段としては、垂直軸式プロペラ型攪拌翼ミキサーなどの攪拌機や、斜軸ニーダーなどの練り混ぜ機が挙げられる。これらの混合用機器は、単独で用いてもよく、あるいは２種以上を組み合わせて用い、調味液を構成する原料を水や水系構成原料に分散もしくは溶解させる。
加熱手段としては、ジャケットケトル、多管式熱交換器等の伝熱装置が用いられ、これも単独で、もしくは２種以上を組み合わせて用いる。また、加熱殺菌の効果を高める目的で、調味液の加熱殺菌前に真空ポンプなどの減圧機を使用して、原料組成物の粒子間隙にある空気を脱気させてもよい。
混合中にできるダマの粉砕に用いる手段としては、カッターミキサーやホモミキサー等が用いられ、これらも単独で、もしくは２種以上を組み合わせて用いることができる。ホモミキサーを使用すると更に均質化処理が同時にできるので好適である。上記各機器の形式や稼動条件等は、適宜設定すればよく任意である。
【００１５】
本発明に係る調味液は、プラスチックボトル、ガラス瓶、紙器、ラミネートチューブ、プラスチックフィルム等の公知の包装材料に公知の方法で充填包装することができる。
【００１６】
【実施例】
以下に、実施例などにより本発明を詳しく説明するが、本発明はこれらに限定されるものではない。
【００１７】
実施例１甘酢あんかけ用の低粘性調味液の製造
下記第１表に示した処方にしたがい組成の異なる５種類の甘酢あんかけ用低粘性調味液を製造した。なお、ワキシーコーン化工澱粉は松谷化学（株）製「パインエース＃１（エーテル化架橋）」を、ポリデキストリンはダニスコルタージャパン（株）製「ライテスIIIシロップ」を使用した。
また、砂糖の配合量を段階的に増やしてＢＲＩＸ糖度を変化させ、各調味液の混合、攪拌を行ない、混合のしやすさを比較評価した。なお、混合のしやすさの評価は、調味液８００ｇを１リットル容量のステンレス製ジョッキ内でステンレス製ファンタービン付のシャフトをチャックした卓上用小型攪拌機による混合を行なう際に、配合原料の全てが水系原料に混合された試験区を○、配合原料の一部が混合しにくく、ダマが生じてしまった試験区を×で表示した。結果を第２表に示す。
【００１８】
次に、得られた各調味液を７０℃で２０分間加熱した後、２０℃における粘度の測定及び容器（ペットボトル）へ充填した調味液の容器からの出しやすさ並びに調味液の希釈のしやすさを評価した。なお、容器からの出しやすさは、容器に３４０ｇの調味液を充填した後、容器を逆さにして３分間自然に排出させた時の状態を評価し、かつ容器内壁に付着して容器内に残った調味液の重量（調味液の付着残量）を測定した。評価は、男女各１０名のパネルで行ない、半数以上が出しやすいと判定した試験区を○で表示し、半数未満の者の評価しか得られなかった場合は、×で表示した。結果を第２表に示す。
希釈のしやすさについては、調味液１００ｇと水３００ｇを１リットル容量のステンレス製手つき鍋に投入し、木製の匙で混合、溶解した時の希釈のしやすさを上記パネラーが評価した。半数以上が希釈しやすいと評価した試験区を○で表示し、半数未満の者の評価しか得られなかった場合は、×で表示した。×とした主な評価理由としては、鍋の内壁面に調味液の部分的な塊が残っていたことによる。結果を第２表に示す。
【００１９】
【表１】
第１表原料組成

※単位：重量％
【００２０】
【表２】
第２表測定及び評価結果

【００２１】
第２表から明らかなように、ＢＲＩＸ糖度が４０以上７０以下、粘度が１００〜１００００ｃｐ（２０℃）の試験区２〜４では、調味液組成の混合が容易で、しかも製造された調味液は容器から出しやすく、また希釈も容易であった。
【００２２】
実施例２異なる加熱殺菌温度による和風あんかけ用低粘性調味液の製造
第３表に示した処方の原料を混合、攪拌した後、未加熱又は６０℃、６５℃、７０℃、７５℃、７９℃、８０℃の各温度で１０分間加熱殺菌して和風あんかけ用の低粘性調味液を製造した。なお、ワキシーコーン化工澱粉は松谷化学（株）の「パインエース＃１（エーテル化架橋）」を使用した。
得られた調味液を水で５重量倍希釈した後に９５℃で５分間加熱調理した和風あんの官能評価を行なった。官能評価は、熟練パネラー男女各１０名が和風あんを食したり、外観を目視したりして、未加熱品を対照として、だしの風味が良好か、醤油の風味が良好か、また色調に変化が無いかなどを総合的に評価して、半数以上が優れていると判定した試験区を○で表示し、半数未満の者の評価しか得られなかった場合は、×で表示した。結果を第４表に示す。また、調味液を加熱殺菌後、直ちに透明なガラス製のボトル容器に充填し、鉄製のキャップで密栓したものを３０℃で２ヶ月間保管し、２週間後、１ヵ月後、２ヵ月後に調味液の保存性を確認した。保存性の確認は、微生物による変敗の顕著な指標として、容器の外側から調味液全体の目視確認を行ない、特に乳酸菌による白濁がないかを中心に確認を行なった。目視確認において変化のない試験区を○で示し、白濁した試験区を×で表示した。
【００２３】
【表３】
第３表原料組成

【００２４】
【表４】
第４表官能検査結果

【００２５】
第４表から明らかなように、加熱殺菌温度が６５℃を超え８０℃未満の試験区８〜１０では官能評価が良好であり保存性も良好であった。尚、目視確認において変化の無かった試験区について、調味液を水で５重量倍希釈後、９５℃で５分間加熱調理した和風あんの風味と香味の確認を行ない、異味や異臭が生じていないかなどの確認を行なった結果、異常は認められず、全て良好であった。
【００２６】
実施例３澱粉の種類が異なる和風あんかけ用低粘性調味液の製造
種類の異なる澱粉を用いて和風あんかけ用低粘性調味液を製造した。なお、タピオカ化工澱粉は松谷化学（株）製「ばら（エステル化架橋）」を、タピオカ澱粉は松谷化学（株）製を、馬鈴薯化工澱粉は松谷化学（株）製「セレクトアミールＸＦ（エーテル化架橋）」を、ワキシーコーン化工澱粉は松谷化学（株）製「パインエース＃１（エーテル化架橋）」を、クズ澱粉は（株）森野吉野葛本舗製「吉野本葛」を使用し、比較例としてのコーン化工澱粉は松谷化学（株）製「ファリネックスＬＣＦ（エーテル化架橋）」を、小麦化工澱粉は松谷化学（株）製「やまぶき（エーテル化）」を使用した。
下記第５表に示した処方の原料を混合、攪拌後、７０℃で２０分間加熱殺菌して製造した調味液について、ＢＲＩＸ糖度及び２０℃における粘度の測定を行なった。
また、得られた調味液を4重量倍希釈した後に９５℃で５分間加熱調理して得た和風あんの２０℃における粘度測定及び食感の評価を行なった。食感の評価は、熟練パネラー男女各１０名が和風あんを食した時の粘り、口溶けなどを総合的に評価して、半数以上が優れていると評価した試験区を○で表示し、半数未満の者の評価しか得られなかった場合は、×で表示した。得られた結果を第６表に示す。
【００２７】
【表５】
第５表原料組成

※単位：重量％
【００２８】
【表６】
第６表測定及び評価結果

【００２９】
第６表から明らかなように、タピオカ化工澱粉、タピオカ澱粉、馬鈴薯化工澱粉、ワキシーコーン化工澱粉、クズ澱粉を使用した試験区１２〜１６は希釈加熱後の食感は良好であった。更に、この中でタピオカ化工澱粉及びタピオカ澱粉を使用した試験区１２及び１３は、希釈加熱後の経時的な物性の変化が少なく、最も良好な食感を保った。
【００３０】
実施例４カレーあんかけ用低粘性調味液の製造
下記第７表に示した処方の原料を混合、攪拌後、７０℃で１０分間加熱してカレーあんかけ用低粘性調味液を製造した。得られた調味液のＢＲＩＸ糖度は５２．９であり、２０℃における粘度は５３００ｃｐであった。また、この調味液を加熱後に、ＴＫホモミキサーで９０００ｒｐｍ、２分間の均質化と粉砕処理して得られた調味液の２０℃における粘度は４５４０ｃｐであった。
この粉砕処理した調味液に、１重量倍の水と1重量倍の牛乳を加えて３重量倍に希釈後に、９５℃で５分間加熱調理して得たカレーあんの粘度は５５００ｃｐであり、茹でうどんへの絡まり具合、食した時の風味、食感は良好であった。
なお、馬鈴薯化工澱粉は松谷化学（株）製「セレクトアミールＸＦ（エーテル化架橋）」を使用した。
【００３１】
【表７】
第７表原料組成

※単位：重量％
【００３２】
実施例５鼈甲あんかけ用低粘性調味液の製造
下記第８表に示した処方の原料を混合、攪拌後、カッターミキサーにて２０００ｒｐｍの条件で粉砕処理しながら７０℃で２５分間加熱し、だしまたはだしエキスに醤油を加えて鼈甲色に加熱着色した鼈甲あんかけ用低粘性調味液を製造した。得られた調味液のＢＲＩＸ糖度は５９．０であり、塩分は６．９重量％、２０℃における粘度は３１００ｃｐであった。なお、タピオカ化工澱粉は松谷化学（株）製「ばら（エステル化架橋）」を、ポリデキストリンはダニスコルタージャパン（株）製「ライテスIIIシロップ」を使用した。
この調味液に、３重量倍の水を加えて４重量倍に希釈後した後の粘度は１２０ｃｐで、９５℃で５分間加熱調理して得た鼈甲あんの粘度は２１００ｃｐであった。
水分含量１２．５％の包装袋から直接取り出した殺菌処理を予め施していない上記のタピオカ化工澱粉を１１重量％並びに、塩分を６．９重量％含有し、ＢＲＩＸが５９であって、７０℃で２５分間加熱殺菌処理と平行して粉砕処理を施した後の粘度が３１００ｃｐ（２０℃）であるこの調味液は、容器より排出しやすく、水に４重量倍に希釈しやすかった。また、９５℃で５分間加熱調理した後の粘度が、加熱調理前の１７．５倍であり、風呂吹き大根茹への絡まり具合、食した時の風味、食感および鼈甲の着色状態も良好であった。また、この調味液をプラスチック製の袋に充填、密封したものを、３０℃で１ヵ月間保管後も白濁等の外観変化は無く、調理後の風味も良好なため、保存性が高いことが確認された。
【００３３】
【表８】
第８表原料組成

※単位：重量％
【００３４】
【発明の効果】
本発明に従えば、調味液組成及び調味液の加熱殺菌条件を特定することにより、澱粉を高濃度で含有するにもかかわらず、加熱殺菌時に澱粉の糊化が抑制されて低粘性に保たれることで、当該調味液の容器からの排出などの作業が簡単であり、しかも水などにより適度に希釈することができる濃縮タイプのあんかけ用低粘性調味液とその製造法が提供される。
この調味液は、保存性が高い上に、調味液を加熱調理することによって、とろみのある物性を付与することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a seasoning liquid and a method for producing the same, and more particularly to a concentrated type seasoning liquid for pouring that is easily discharged from a container, has excellent dilutability, and has high storage stability, and a method for producing the same. More specifically, by specifying the composition of the seasoning liquid, the BRIX sugar content, and the heat sterilization conditions, it is sterilized by heating at a temperature range in which starch is generally swollen despite the high concentration of starch. In addition, the present invention relates to a concentrated type seasoning liquid for pouring and a method for producing the same, which has a low viscosity, can be easily discharged from a container, has high storage stability, and imparts thick properties when cooked.
[0002]
[Prior art]
Ankake Udon, Ankake Fried Rice, Ankake Yakisoba Noodles, Sour Pork, Shrimp Chili Sauce, etc., Tofu, Warm Vegetables, Hot Pot, etc. A variety of dishes with enhanced texture, such as soup that gives the soup a slight thickening, such as Yoshino soup, are known.
As seasonings for seasoning these ankake dishes, starch is gelatinized in advance and a thickened one is on the market, but the concentrated type in particular has a higher starch content than the straight type. As a seasoning liquid for use, a gel-like viscosity having a fairly high viscosity is imparted. For this reason, there is a problem that it is difficult to dissolve when diluted with water or the like, and when cooking is performed, lumps are likely to remain.
In addition, the highly viscous seasoning liquid has a drawback that it is difficult to discharge by adhering to the container during use.
[0003]
On the other hand, in the seasoning liquid containing unheated starch, the above problem can be avoided, but the microorganism derived from the raw material remains in the seasoning liquid as it is, and there is a problem in storage stability. Moreover, since the food (patent document 1) which is improving the preservability by adding unheated starch to the oil-in-water type emulsified food is limited to the emulsified food containing fats and oils, seasoning for seasoning a wide variety of spicy dishes There was a problem that it could not be applied as a fee.
[0004]
[Patent Document 1]
Japanese Examined Patent Publication No. 6-22463 [0005]
[Problems to be solved by the invention]
Therefore, the object of the present invention is to devise the composition of the seasoning liquid and the conditions for heat sterilization, so that starch is hardly gelatinized even when heated at a temperature exceeding 65 ° C. during the production process, and the seasoning liquid is kept low in viscosity. By sagging, it is easy to discharge the seasoning liquid from the container at the time of use, and it is easy to dilute to an appropriate concentration with water, etc., and after cooking it can give thick physical properties Another object of the present invention is to provide a concentrated-type seasoning liquid for seasoning and a method for producing the same.
[0006]
[Means for Solving the Problems]
The present inventor has intensively studied to solve the above-mentioned problems, and as a result of examining various compositions of the seasoning liquid, BRIX sugar content, heat sterilization conditions, etc., the seasoning liquid containing starch at a high concentration is adjusted to the high BRIX sugar content condition. In addition, by heat sterilization treatment at a specific temperature range, gelatinization of starch can be suppressed, and the seasoning liquid is kept at a low viscosity, and the seasoning liquid has a good flavor for cooking over a dish. And has been found to have high storage stability. The present invention has been completed based on these findings.
[0007]
That is, the present invention according to claim 1 is characterized in that one or more kinds of starch selected from potato, tapioca, waxy corn and kudzu or a modified starch thereof is 10 to 35% by weight and a salt content is 3 to 20% by weight. It is a seasoning liquid containing and having a BRIX sugar content of 40 to 70, and the viscosity of the seasoning liquid after heat sterilization at a temperature exceeding 65 ° C. and less than 80 ° C. for 1 to 60 minutes is 100 to 10,000 cp (20 ° C.). It is a concentrated type seasoning liquid for sauce.
The present invention according to claim 2 is characterized in that the viscosity of the seasoning liquid after being diluted 2 to 20 times and cooked at 95 ° C. for 5 minutes is 5 to 500 times the viscosity before cooking. It is a seasoning liquid of Claim 1.
The present invention according to claim 3 is the concentrated seasoning liquid for seasoning according to claim 1 or 2, wherein the starch or the modified starch thereof is a starch that has not been sterilized or a modified starch thereof.
The present invention according to claim 4 contains 10 to 35% by weight of one or more starches selected from potato, tapioca, waxy corn and kudzu or modified starch thereof, and 3 to 20% by weight of salt. The concentrated liquid sauce according to any one of claims 1 to 3, wherein the seasoning liquid having a BRIX sugar content of 40 to 70 is heat sterilized at a temperature exceeding 65 ° C and less than 80 ° C for 1 to 60 minutes. It is a manufacturing method of the seasoning liquid.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
The seasoning liquid for sauce according to the present invention is of a concentrated type, and is usually diluted 2 to 20 times by weight when used.
As the starch used in the present invention, potato, tapioca, waxy corn, kuzu starch and modified starch thereof are preferable, and these may be used alone or in combination of two or more.
Corn starch, wheat starch, and modified starch thereof have short body physical properties, and it is difficult to obtain a favorable texture for baked application.
Since potato starch, tapioca starch and its modified starch have long body properties, they have a preferable texture when baked and have good adhesion to dishes. In particular, tapioca starch and its modified starch have a low aging rate after being baked and have a good texture.
The starch may be either unmodified starch (raw starch) or modified starch. For the modified starch, the starch that has undergone treatments such as oxidation, esterification, etherification, and crosslinking is the texture of the seasoning liquid of the present invention. Can be used as long as they are not impaired.
[0009]
As the starch, raw starch that is not sterilized as much as possible may be used. The sterilization treatment of starch here means sterilization or sterilization of starch, such as dry heat sterilization by microwave treatment, pasteurization at 65 ° C. or less in a mixture of seasoning liquid containing organic acid, gas sterilization such as ethylene oxide, etc. Means a known process for the purpose. This is because, in the production of seasoning liquid, the problem that the process becomes complicated due to the addition of the starch sterilization treatment process, and at the same time, depending on the sterilization treatment method, the organic acid used at the time of use of the organic acid, etc. It may have a subtle effect on the flavor, making it unsuitable for seasoning a wide range of spicy dishes.
The starch is adjusted so that the water content of starch is 10 to 20% by weight (20 ° C., relative humidity 60%) by a general drying process. In the heating step, a bactericidal effect and a bacteriostatic effect cannot be obtained sufficiently.
[0010]
Next, the starch content of the seasoning liquid is preferably 10 to 35% by weight, particularly preferably 10 to 20% by weight. If the starch content is less than 10% by weight, the starch concentration after diluting the seasoning liquid with water during cooking will be low, the viscosity after cooking will be too low and dripping, and when cooked, It doesn't get tangled with the material. On the other hand, when the starch content exceeds 35% by weight, the starch concentration after the seasoning liquid is diluted with water or the like during cooking becomes high, and the viscosity becomes high after cooking. Therefore, it comes to be placed on top of cooking utensils, and the sauce is not suitable for cooking.
[0011]
About the kind and concentration of the raw materials constituting the seasoning according to the present invention, except for the above-mentioned starch, it varies depending on the kind of baked dishes, and is not particularly limited, and may be appropriately determined, but miso, soy sauce, vinegar, mirin, salt , Sugars and other sugars, spices, organic acids and the like used for the production of ordinary seasoning liquids. In the present invention, the salt concentration is 3 to 20% by weight, preferably 5 to 15% by weight, and the seasoning liquid has a BRIX sugar content of 40 to 70, preferably 45 to 65.
Here, when the BRIX sugar content is less than 40, the effect of suppressing the gelatinization of starch is insufficient, and when it exceeds 70, the amount of water contained in the seasoning liquid is reduced, so that the seasoning liquid constituting raw material is dissolved. Becomes difficult.
On the other hand, when the salt concentration is adjusted to 3 to 20% by weight and the BRIX sugar content is adjusted to 40 or more and 70 or less, the seasoning liquid has high bacteriostatic properties against microorganisms. By heat sterilization at a temperature of less than 80 ° C. for 1 minute or more and 60 minutes or less, lactic acid bacteria, molds, and the like, which become degraded bacteria, can be sterilized or bacteriostatic to suppress the growth of spore bacteria with remarkable heat resistance. The heating time is preferably 10 minutes or more and 60 minutes or less, but in order to increase the bactericidal effect, the pH is adjusted by adding an edible organic acid to the seasoning or adding an alcohol in order to increase the bactericidal effect. This can be achieved.
[0012]
The viscosity of the seasoning liquid after heat-sterilizing the seasoning liquid in which the salt concentration and BRIX sugar content are adjusted under the above conditions is 100 to 10000 cp (20 ° C.), preferably 100 to 5000 cp (20 ° C.). The term “viscosity” as used herein means that the cooked seasoning liquid is cooled to 20 ° C., and rotor No. 4 was measured by rotating for 20 seconds under the conditions of a rotation speed of 30 rpm and a temperature of 20 ° C.
Therefore, the composition of the seasoning liquid and the conditions for heat sterilization are determined in this way, and the low-viscosity seasoning liquid whose viscosity after heat sterilization is adjusted is suitable for long-term storage. Furthermore, dilution with water-based raw materials such as water, dashi, and milk is easy. After the dilution, the seasoned liquid is cooked at 95 ° C. for about 5 minutes to give thick and appropriate physical properties.
On the other hand, when the heat sterilization temperature during the seasoning production process is 80 ° C. or higher, the seasoning liquid according to the present invention has a high BRIX sugar content, and the seasoning liquid has a high concentration for seasoning of the concentrated type. Therefore, a chemical change of the constituent raw materials represented by the Maillard reaction is likely to occur due to heating, which causes a change in flavor and color of the seasoning liquid.
[0013]
In addition, as a means for adjusting the viscosity of the seasoning liquid produced under the above conditions after heat sterilization to a more suitable range, a pulverization process is performed by a pulverizer in parallel with the heat sterilization of the seasoning liquid or after heat sterilization. By so doing, the so-called lumpy state that can be formed during heating and mixing can be pulverized and adjusted to a lower viscosity.
[0014]
Next, the manufacturing method of the seasoning liquid which concerns on this invention is demonstrated. It contains 10 to 35% by weight of one or more starches selected from potato, tapioca, waxy corn and kudzu, or modified starch thereof, and 3 to 20% by weight of salt, and BRIX sugar content is 40 to 70 It is a manufacturing method of the concentration type seasoning liquid for seasoning characterized by heat-sterilizing a seasoning liquid at the temperature exceeding 65 degreeC and less than 80 degreeC for 1 to 60 minutes. The temperature for heat sterilization is preferably 70 ° C. or more and less than 80 ° C., and the heating time is preferably 10 minutes or more and 60 minutes or less.
The mixing of the raw materials constituting the seasoning liquid, the heating, and the so-called pulverization of the lumps that can be performed during the mixing can be performed by known methods.
Examples of the means used for mixing include a stirrer such as a vertical shaft type propeller-type stirring blade mixer, and a kneader such as an oblique shaft kneader. These mixing devices may be used alone or in combination of two or more, and the raw materials constituting the seasoning liquid are dispersed or dissolved in water or aqueous constituent raw materials.
As the heating means, a heat transfer device such as a jacket kettle or a multi-tube heat exchanger is used, which is also used alone or in combination of two or more. Further, for the purpose of enhancing the effect of heat sterilization, air in the particle gap of the raw material composition may be deaerated using a decompressor such as a vacuum pump before heat-sterilizing the seasoning liquid.
As a means for pulverizing lumps formed during mixing, a cutter mixer, a homomixer or the like is used, and these can be used alone or in combination of two or more. It is preferable to use a homomixer because homogenization can be performed simultaneously. The format and operating conditions of the above devices may be set as appropriate and are arbitrary.
[0015]
The seasoning liquid according to the present invention can be filled and packaged by a known method in a known packaging material such as a plastic bottle, a glass bottle, a paper container, a laminate tube, or a plastic film.
[0016]
【Example】
Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited thereto.
[0017]
Example 1 Manufacture of low-viscosity seasoning liquid for sweet vinegar sauce Five low-viscosity seasoning liquids for sweet vinegar sauce were prepared according to the formulation shown in Table 1 below. The waxy corn modified starch used was “Pine Ace # 1 (etherified cross-linked)” manufactured by Matsutani Chemical Co., Ltd., and the polydextrin used “Lightes III Syrup” manufactured by Danish Coulter Japan Co., Ltd.
In addition, the amount of sugar was increased stepwise to change the BRIX sugar content, and each seasoning liquid was mixed and stirred, and the ease of mixing was evaluated. The ease of mixing was evaluated by mixing 800 g of seasoning liquid in a 1 liter stainless steel mug with a small tabletop stirrer that chucked a shaft with a stainless steel fan turbine. The test section mixed with the water-based raw material was indicated by ◯, and the test section where a part of the blended raw material was difficult to mix and caused lumps was indicated by x. The results are shown in Table 2.
[0018]
Next, after each seasoning liquid obtained is heated at 70 ° C. for 20 minutes, the viscosity at 20 ° C. is measured, the seasoning liquid filled in the container (pet bottle) is easily removed from the container, and the seasoning liquid is diluted. Ease was evaluated. In addition, the ease of taking out from the container was evaluated by evaluating the state when the container was filled up with 340 g of seasoning liquid, and the container was inverted and naturally discharged for 3 minutes, and adhered to the inner wall of the container. The weight of the remaining seasoning liquid (remaining adhesion amount of the seasoning liquid) was measured. The evaluation was performed on a panel of 10 men and women, and the test plots judged that more than half were likely to be put out were indicated by ○, and when only less than half of the evaluations could be obtained, they were indicated by ×. The results are shown in Table 2.
Regarding the ease of dilution, the above panelists evaluated the ease of dilution when 100 g of seasoning liquid and 300 g of water were put into a 1 liter stainless steel hand-held pan, mixed and dissolved in a wooden bowl. The test section evaluated that more than half of the samples were easily diluted was indicated by a circle, and when only less than half of the test sections were obtained, it was indicated by a cross. The main evaluation reason for x is that a partial lump of seasoning liquid remained on the inner wall surface of the pan. The results are shown in Table 2.
[0019]
[Table 1]
Table 1 Raw material composition

* Unit:% by weight
[0020]
[Table 2]
Table 2 Measurement and evaluation results

[0021]
As apparent from Table 2, in the test sections 2 to 4 having a BRIX sugar content of 40 or more and 70 or less and a viscosity of 100 to 10000 cp (20 ° C.), mixing of the seasoning liquid composition is easy and the manufactured seasoning liquid is It was easy to take out from the container, and dilution was also easy.
[0022]
Example 2 Manufacture of low-viscosity seasoning liquid for Japanese style pours with different heat sterilization temperatures After mixing and stirring the ingredients shown in Table 3, unheated or 60 ° C, 65 ° C, 70 ° C, 75 ° C, 79 ° C The mixture was sterilized by heating at each temperature of 80 ° C. for 10 minutes to produce a low-viscosity seasoning liquid for Japanese style sauce. The waxy corn modified starch used was “Pine Ace # 1 (etherified crosslinking)” manufactured by Matsutani Chemical Co., Ltd.
The obtained seasoning liquid was diluted 5 times by weight with water and then subjected to sensory evaluation of Japanese style bean paste cooked at 95 ° C. for 5 minutes. For sensory evaluation, 10 experienced panelists and men each eat Japanese-style bean paste or visually observe the appearance, and with the unheated product as a control, the dashi flavor is good, the soy sauce flavor is good, and the color changes The test plots that were evaluated as being superior to half or more were indicated by ◯, and when only less than half of the evaluations were obtained, they were indicated by ×. The results are shown in Table 4. The seasoning liquid is sterilized by heating and immediately filled into a transparent glass bottle container, which is sealed with an iron cap and stored at 30 ° C for 2 months. After 2 weeks, 1 month, and 2 months The storage stability of the liquid was confirmed. The preservation was confirmed by visual confirmation of the entire seasoning liquid from the outside of the container as a prominent indicator of deterioration by microorganisms, particularly for the presence of turbidity due to lactic acid bacteria. The test plots that did not change in visual confirmation were indicated by ◯, and the cloudy test plots were indicated by x.
[0023]
[Table 3]
Table 3 Raw material composition

[0024]
[Table 4]
Table 4 Sensory test results

[0025]
As is apparent from Table 4, in the test sections 8 to 10 where the heat sterilization temperature was higher than 65 ° C and lower than 80 ° C, the sensory evaluation was good and the storage stability was also good. In addition, about the test section which did not change in visual confirmation, after confirming the flavor and flavor of the Japanese-style bean curd cooked at 95 ° C for 5 minutes after diluting the seasoning liquid with water 5 times, there is no off-flavor or odor As a result of confirming these, no abnormalities were found and all were good.
[0026]
Example 3 Production of low-viscosity seasoning liquid for Japanese style ankake with different types of starch Low-viscosity seasoning liquid for Japanese style ankake was produced using different types of starch. Note that tapioca starch is “rose (esterified cross-linking)” manufactured by Matsutani Chemical Co., Ltd. tapioca starch is made by Matsutani Chemical Co., Ltd. Cross-linked) ", Waxy Corn Chemical Starch made by Matsutani Chemical Co., Ltd." Pine Ace # 1 (etherified cross-linked) ", and Kuzu Starch made by Morino Yoshino Kuzumotopo" Yoshinomoto Kuzu " As an example, the cornified starch used was “Fallenex LCF (etherified crosslinking)” manufactured by Matsutani Chemical Co., Ltd., and the “Yamabuki (etherified)” manufactured by Matsutani Chemical Co., Ltd. was used as the wheat modified starch.
The ingredients of the formulation shown in Table 5 below were mixed, stirred, and then subjected to heat sterilization at 70 ° C. for 20 minutes, and the BRIX sugar content and viscosity at 20 ° C. were measured.
In addition, the resulting seasoning liquid was diluted 4 times by weight and then cooked at 95 ° C. for 5 minutes to measure the viscosity at 20 ° C. and the texture of the Japanese-style bean paste. The evaluation of the texture is based on a comprehensive evaluation of the tenacity of each 10 panelists and men who eat Japanese-style bean paste, melting in the mouth, etc. When only the evaluation of less than the person was obtained, it displayed by x. The obtained results are shown in Table 6.
[0027]
[Table 5]
Table 5 Raw material composition

* Unit:% by weight
[0028]
[Table 6]
Table 6 Measurement and evaluation results

[0029]
As is clear from Table 6, tapioca modified starch, tapioca starch, potato modified starch, waxy corn modified starch, and test plots 12 to 16 using kuzu starch had a good texture after dilution heating. Furthermore, in the test sections 12 and 13 using tapioca modified starch and tapioca starch among these, there was little change in physical properties over time after dilution heating, and the best texture was maintained.
[0030]
Example 4 Production of low-viscosity seasoning liquid for curry sauce After mixing and stirring the raw materials having the formulations shown in Table 7 below, the mixture was stirred and heated at 70 ° C for 10 minutes to produce a low-viscosity seasoning liquid for curry sauce. The obtained seasoning liquid had a BRIX sugar content of 52.9 and a viscosity at 20 ° C. of 5300 cp. Moreover, the viscosity at 20 degreeC of the seasoning liquid obtained by heating this seasoning liquid and homogenizing and grind | pulverizing for 9000 rpm and 2 minutes with TK homomixer was 4540cp.
To this crushed seasoning liquid, 1 weight-fold water and 1-fold weight of milk were added to dilute to 3 weight times, and the viscosity of curry sauce obtained by cooking at 95 ° C for 5 minutes was 5500 cp. The entanglement of udon, flavor when eating, and texture were good.
Note that “Select Amir XF (etherified crosslinking)” manufactured by Matsutani Chemical Co., Ltd. was used as the potato starch.
[0031]
[Table 7]
Table 7 Raw material composition

* Unit:% by weight
[0032]
Example 5 Production of low-viscosity seasoning liquid for rice bran sauce After mixing and stirring the raw materials having the formulation shown in Table 8 below, the mixture was heated at 70 ° C. for 25 minutes while grinding with a cutter mixer under the condition of 2000 rpm. A soy sauce was added to the dashi extract to produce a low-viscosity seasoning solution for the carrot sauce that was heated and colored to the carrot color. The obtained seasoning liquid had a BRIX sugar content of 59.0, a salt content of 6.9% by weight, and a viscosity at 20 ° C. of 3100 cp. The tapioca-modified starch used was “Rose (esterified cross-linking)” manufactured by Matsutani Chemical Co., Ltd., and the polydextrin used was “Lightes III Syrup” manufactured by Danish Coulter Japan Co., Ltd.
The viscosity of this seasoning liquid after adding 3 times by weight of water and diluting to 4 times the weight was 120 cp, and the viscosity of the rice cake that was cooked at 95 ° C. for 5 minutes was 2100 cp.
11% by weight of the above-mentioned tapioca modified starch not directly subjected to a sterilization treatment taken out directly from a packaging bag having a moisture content of 12.5%, 6.9% by weight of salt, BRIX of 59, 70 ° C. Thus, this seasoning liquid having a viscosity of 3100 cp (20 ° C.) after being pulverized in parallel with the heat sterilization treatment for 25 minutes was easily discharged from the container and easily diluted 4 times by weight in water. In addition, the viscosity after cooking at 95 ° C for 5 minutes is 17.5 times that before cooking, and the entanglement with the bath-boiled radish, the flavor when eating, the texture, and the colored state of the shell are also good. there were. In addition, after filling and sealing this seasoning liquid in a plastic bag at 30 ° C. for 1 month, there is no change in appearance such as white turbidity, and the flavor after cooking is good, so that the storage stability is high. confirmed.
[0033]
[Table 8]
Table 8 Raw material composition

* Unit:% by weight
[0034]
【The invention's effect】
According to the present invention, by specifying the seasoning liquid composition and the heat sterilization conditions of the seasoning liquid, the gelatinization of the starch is suppressed during the heat sterilization and kept at a low viscosity even though the starch is contained at a high concentration. As a result, there is provided a concentrated type low viscosity seasoning liquid for sauce that can be easily diluted with water or the like, and a method for producing the same.
This seasoning liquid has high storage stability and can impart thick physical properties by heating and cooking the seasoning liquid.

Claims

Contains 10 to 35% by weight of one or more starches selected from potato, tapioca, waxy corn and kudzu or modified starch thereof and 3 to 20% by weight of salt, and BRIX sugar content is 40 to 70 It is a seasoning liquid, and has a viscosity of 100 to 10,000 cp (20 ° C.) after heat sterilization of the seasoning liquid at a temperature of more than 65 ° C. and less than 80 ° C. for 1 to 60 minutes. Seasoning liquid.

2. The concentrated type sauce according to claim 1, wherein the viscosity of the seasoning liquid after being diluted 2 to 20 times by weight and cooked at 95 ° C. for 5 minutes is 5 to 500 times the viscosity before cooking. Seasoning liquid.

The concentrated liquid seasoning solution according to claim 1 or 2, wherein the starch or the modified starch thereof is a starch that has not been sterilized or a modified starch thereof.

Contains 10 to 35% by weight of one or more starches selected from potato, tapioca, waxy corn and kudzu or modified starch thereof and 3 to 20% by weight of salt, and BRIX sugar content is 40 to 70 The method for producing a concentrated liquid seasoning liquid according to any one of claims 1 to 3, wherein the seasoning liquid is sterilized by heating at a temperature exceeding 65 ° C and lower than 80 ° C for 1 to 60 minutes.