JP4488986B2 - Liquid seasoning - Google Patents
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本発明は、湿熱処理天然澱粉、糯種天然澱粉及び糖類を一定の割合で含む液状調味料に関する。 The present invention relates to a liquid seasoning containing wet-heat-treated natural starch, grape seed natural starch, and sugars at a certain ratio.
液状調味料、特に、お好み焼き用ソース、とんかつ用ソース、たこ焼用ソース等の粘度の高い液状調味料には、増粘安定剤などとして、澱粉が含有されている。 Liquid seasonings, particularly liquid seasonings with high viscosity, such as okonomiyaki sauce, tonkatsu sauce, and takoyaki sauce, contain starch as a thickening stabilizer.
従来、これらの液状調味料においては、リン酸架橋澱粉、エステル化澱粉、エーテル化澱粉等の化学的に合成された澱粉が用いられてきた。 Conventionally, in these liquid seasonings, chemically synthesized starches such as phosphoric acid crosslinked starch, esterified starch, and etherified starch have been used.
液状調味料において、天然澱粉でなく、化学的に合成された澱粉が用いられてきた主な理由としては、天然澱粉を用いると、澱粉の老化が起こり、長期間の粘度安定性を確保することが出来ない等の問題が生じた点等が挙げられる。 The main reason for using chemically synthesized starch instead of natural starch in liquid seasonings is that when natural starch is used, aging of starch occurs and long-term viscosity stability is ensured. The point that problems such as inability to occur occurred.
しかし、食品の安全性や身体への影響に関する関心の高まりから、化学合成品ではなく、天然の素材を使用することが求められるようになった。また、現在、リン酸架橋澱粉、エステル化澱粉、エーテル化澱粉等の種々の化工澱粉が使用されているが、これらの化学的に合成された澱粉の使用については、食品衛生法に基づき、添加物使用の表示が義務付けられようとしている。 However, due to growing interest in food safety and effects on the body, it has become necessary to use natural materials instead of chemically synthesized products. Currently, various modified starches such as phosphoric acid cross-linked starch, esterified starch, etherified starch, etc. are used. The use of these chemically synthesized starches is based on the Food Sanitation Act. An indication of the use of goods is about to be required.
このような理由から、化学的に合成された澱粉を使用することなく、優れた性質を奏することが可能な液状調味料が強く求められるようになってきた。 For these reasons, there has been a strong demand for a liquid seasoning that can exhibit excellent properties without using chemically synthesized starch.
本発明は、化学的に合成された澱粉を使用することなく、粘度安定性に優れ、かつ優れた風味及び食感を有する液状調味料を提供することを主な課題とする。 This invention makes it a main subject to provide the liquid seasoning which is excellent in viscosity stability, and has the outstanding flavor and food texture, without using the chemically synthesize | combined starch.
本発明者は、化学的に合成された澱粉を用いずに、粘度安定性に優れる液状調味料を得ることを課題として鋭意検討を重ねた。その結果、湿熱処理天然澱粉、糯種天然澱粉、並びに糖類を一定の割合で配合することにより、粘度、風味及び食感が長期間安定した液状調味料が得られることを見出し、更に鋭意検討を重ねて、本発明を完成するに至った。 The present inventor has intensively studied to obtain a liquid seasoning having excellent viscosity stability without using chemically synthesized starch. As a result, it has been found that a liquid seasoning with stable viscosity, flavor and texture can be obtained for a long period of time by blending moisture-heat-treated natural starch, grape seed natural starch, and saccharides at a certain ratio, and further studies have been conducted. Over time, the present invention has been completed.
即ち、本発明は、下記の液状調味料に関する。 That is, the present invention relates to the following liquid seasonings.
項1:天然澱粉質、及び、糖類を含有してなる液状調味料であって、
液状調味料全体に対する固形分換算で、天然澱粉質の含有量が1〜10重量%、糖類の含有量が5〜60重量%であり、
天然澱粉質が、無水換算で、湿熱処理天然澱粉45〜99重量%及び糯種天然澱粉1〜55重量%を合計して100重量%になるように調製したものである液状調味料。
Item 1: A liquid seasoning comprising natural starch and saccharides,
In terms of solid content with respect to the whole liquid seasoning, the content of natural starch is 1 to 10% by weight, and the content of sugars is 5 to 60% by weight,
A liquid seasoning which is prepared so that the natural starch is 100% by weight in total of 45% to 99% by weight of wet heat-treated natural starch and 1% to 55% by weight of natural starch.
好ましくは、液状調味料に用いる湿熱処理天然澱粉は、
湿熱処理前の天然澱粉をアミログラフにより50→95℃で昇温させて測定するときの最高粘度をA、湿熱処理後の天然澱粉を同条件で測定するときの最高粘度をBとする場合、
式 G=B/A×100
で定義されるGの値が、2<G<83を満たすものである。
Preferably, the wet heat-treated natural starch used in the liquid seasoning is
When the maximum viscosity when measuring the natural starch before wet heat treatment at 50 → 95 ° C by amylograph at A and the maximum viscosity when measuring the natural starch after wet heat treatment under the same conditions as B,
Formula G = B / A × 100
The value of G defined by 2 satisfies 2 <G <83.
項2:湿熱処理天然澱粉が、湿熱処理コーンスターチ、湿熱処理馬鈴薯澱粉、湿熱処理甘藷澱粉、湿熱処理タピオカ澱粉、湿熱処理小麦澱粉、湿熱処理うるち米澱粉及び湿熱処理サゴ澱粉からなる群から選ばれる1以上の澱粉である項1記載の液状調味料。 Item 2: One or more selected from the group consisting of wet heat treated corn starch, wet heat treated potato starch, wet heat treated sweet potato starch, wet heat treated tapioca starch, wet heat treated wheat starch, wet heat treated glutinous rice starch and wet heat treated sago starch Item 2. The liquid seasoning according to Item 1, which is a starch.
項3:湿熱処理天然澱粉が、湿熱処理コーンスターチ又は湿熱処理コーンスターチと他の湿熱処理天然澱粉との混合物である項1に記載の液状調味料。 Item 3: The liquid seasoning according to Item 1, wherein the wet-heat-treated natural starch is a wet-heat-treated corn starch or a mixture of the wet-heat-treated corn starch and other wet-heat treated natural starch.
項4:湿熱処理天然澱粉が、湿熱処理コーンスターチと湿熱処理馬鈴薯澱粉との混合物である項1に記載の液状調味料。 Item 4: The liquid seasoning according to Item 1, wherein the wet-heat treated natural starch is a mixture of wet-heat treated corn starch and wet-heat treated potato starch.
好ましくは、湿熱処理天然澱粉が、湿熱処理コーンスターチと湿熱処理馬鈴薯澱粉とを重量比1:0.02〜1.0で混合した混合物である項1に記載の液状調味料。 Item 2. The liquid seasoning according to Item 1, wherein the wet heat-treated natural starch is a mixture of wet-heat treated corn starch and wet-heat treated potato starch in a weight ratio of 1: 0.02-1.0.
好ましくは、項1〜4の液状調味料で用いられる湿熱処理コーンスターチは、アミログラフにより測定した粘度が、測定濃度(固形分濃度)7%において、糊化開始温度70〜90℃、95℃達温時の粘度が10〜450BUである湿熱処理コーンスターチである。 Preferably, the wet heat-treated corn starch used in the liquid seasoning according to Items 1 to 4 has a gelatinization start temperature of 70 to 90 ° C. and a temperature of 95 ° C. when the viscosity measured by amylograph is 7% of the measured concentration (solid content concentration). A wet heat-treated corn starch having a viscosity of 10 to 450 BU at the time.
項5:糯種天然澱粉がワキシーコーンスターチである項1〜4のいずれかに記載の液状調味料。 Item 5: The liquid seasoning according to any one of Items 1 to 4, wherein the grape seed natural starch is waxy corn starch.
項6:液状調味料の粘度が、測定温度20℃において、1000〜25000cpsである項1〜5のいずれかに記載の液状調味料。 Item 6: The liquid seasoning according to any one of Items 1 to 5, wherein the viscosity of the liquid seasoning is 1000 to 25000 cps at a measurement temperature of 20 ° C.
以下、本発明の内容について、更に詳細に説明する。 Hereinafter, the contents of the present invention will be described in more detail.
尚、本明細書においては、特に断らない限り、「%」は「重量%」、「部」は「重量部」を表す。 In the present specification, unless otherwise specified, “%” represents “% by weight” and “part” represents “part by weight”.
I.天然澱粉質
本発明の液状調味料は、湿熱処理天然澱粉及び糯種天然澱粉からなる天然澱粉質を含有している。
I. Natural starch quality The liquid seasoning of this invention contains the natural starch quality which consists of a heat-moisture treated natural starch and a grape seed | species natural starch.
I−1.湿熱処理天然澱粉
湿熱処理澱粉は、化学的に処理された澱粉とは異なり、水と熱だけを使用して物理的に処理された澱粉である。
I-1. Wet heat-treated natural starch Wet heat-treated starch is starch that has been physically treated using only water and heat, unlike chemically treated starch.
湿熱処理澱粉は、加熱しても糊化しない程度の水分を含む澱粉粒子を、適当な水分の存在下で加熱することにより得られるものであり、解重合などの化学的変化をほとんど伴わず、安全性の高い食品として認識されている(福井俊郎、「澱粉科学実験法」、朝倉書店、1979、242-245頁、並びに、蔵橋嘉樹、「澱粉科学の事典」、朝倉書店、2003年、417-421頁等参照)。 Wet heat-treated starch is obtained by heating starch particles containing moisture that does not gelatinize even when heated in the presence of appropriate moisture, with almost no chemical change such as depolymerization, Recognized as a highly safe food (Toshiro Fukui, “Starch Science Experiment”, Asakura Shoten, 1979, pages 242-245, and Yoshiki Kurahashi, “Encyclopedia of Starch Science”, Asakura Shoten, 2003, Pp. 417-421).
湿熱処理天然澱粉は、天然澱粉を湿熱処理することによって、得ることができる。 Wet heat-treated natural starch can be obtained by heat-treating natural starch.
湿熱処理の手法は特に限定されず、適宜公知の方法に従って行うことができる。 The method of the wet heat treatment is not particularly limited, and can be appropriately performed according to a known method.
例えば、特許第2996707に記載の方法に従って、内圧、外圧共に耐圧性の密閉できる容器を用い、この容器内に天然澱粉を入れ、減圧とした後、蒸気を導入して加圧加熱し、あるいはこの操作を繰り返し、該澱粉を所定時間加熱した後、冷却する方法によって、処理することができる。 For example, in accordance with the method described in Japanese Patent No. 2996707, a container capable of sealing both internal pressure and external pressure can be sealed, and natural starch is placed in the container, and after reducing the pressure, steam is introduced and heated under pressure. The operation can be repeated, and the starch can be processed by heating it for a predetermined time and then cooling it.
また、L.SAIRにより報告された方法(シリアルケミストリィ、44巻1月号、8〜26頁 1964)に従って、天然澱粉を2cm程度の薄い層に広げて、相対湿度100%の加圧容器に入れ、約95〜100℃で約16時間加熱することにより処理してもよい。 In addition, according to the method reported by L.SAIR (Serial Chemistry, Vol. 44, January issue, pages 8 to 26, 1964), natural starch is spread into a thin layer of about 2 cm to form a pressurized container with a relative humidity of 100%. And may be treated by heating at about 95-100 ° C. for about 16 hours.
又、天然澱粉を加湿することにより、水分を18〜27%に調整し、容器に入れ密閉して、エアオーブン中で加熱することにより、処理してもよい。 Moreover, you may process by adjusting moisture to 18-27% by humidifying natural starch, putting in a container, sealing, and heating in an air oven.
このうち、特に工業的規模で実施する場合には、特許第2996707に記載の方法に従って、湿熱処理することが好ましい。該方法を用いることにより、湿熱処理を効率良く行うことができる。 Of these, wet heat treatment is preferably performed according to the method described in Japanese Patent No. 2996707, particularly when carried out on an industrial scale. By using this method, wet heat treatment can be performed efficiently.
また、湿熱処理天然澱粉は、
湿熱処理前の天然澱粉をアミログラフで50→95℃で昇温させて測定する場合の最高粘度をA、湿熱処理後の天然澱粉を同条件で測定する場合の最高粘度をBとするとき、
式 G=B/A×100
で定義されるGの値が、2<G<83、好ましくは4<G<78
である程度に湿熱処理されたものであることが好ましい。
In addition, wet-heat treated natural starch
When the maximum viscosity is A when the natural starch before wet heat treatment is measured by raising the temperature from 50 to 95 ° C. with an amylograph, and the maximum viscosity when measuring the natural starch after wet heat treatment under the same conditions is B,
Formula G = B / A × 100
The value of G defined by is 2 <G <83, preferably 4 <G <78
It is preferable that it has been heat-treated to some extent.
ここで、同条件で測定する場合とは、湿熱処理後の天然澱粉を、湿熱処理前の天然澱粉と同濃度で、アミログラフで50→95℃で昇温させて測定する場合を意味する。 Here, the case where the measurement is performed under the same conditions means a case where the natural starch after the wet heat treatment is measured with the same concentration as that of the natural starch before the wet heat treatment, and the temperature is increased by 50 → 95 ° C. with an amylograph.
具体的に、湿熱処理天然澱粉が湿熱処理コーンスターチである場合、
湿熱処理前のコーンスターチをアミログラフで50→95℃で昇温させて測定する場合の最高粘度をA、湿熱処理後のコーンスターチ(湿熱処理コーンスターチ)を同条件で測定する場合の最高粘度をBとするとき、
式 G=B/A×100
で定義されるGの値が、2<G<83、好ましくは4<G<78
を満たすものであることが好ましい。
Specifically, when the hydrothermally treated natural starch is a hydrothermally treated corn starch,
A is the maximum viscosity when measuring corn starch before wet heat treatment at 50 → 95 ° C with an amylograph, and B is the maximum viscosity when measuring corn starch after wet heat treatment (wet heat treated corn starch) under the same conditions. When
Formula G = B / A × 100
The value of G defined by is 2 <G <83, preferably 4 <G <78
It is preferable that
Gの値が80より小さければ、液状調味料の粘度安定性が良好となる。またGの値が2より大きければ、適度な粘度が得られる。 If the value of G is less than 80, the viscosity stability of the liquid seasoning will be good. If the value of G is larger than 2, an appropriate viscosity can be obtained.
湿熱処理天然澱粉の種類は特に限定されず、例えば、湿熱処理コーンスターチ、湿熱処理馬鈴薯澱粉、湿熱処理小麦澱粉、湿熱処理うるち米澱粉、湿熱処理タピオカ澱粉、湿熱処理甘藷澱粉、湿熱処理ソルガム澱粉、湿熱処理サゴ澱粉等を挙げることができる。これらは1種単独で用いてもよく、2種以上併用して用いてもよい。 The kind of wet heat-treated natural starch is not particularly limited. Sago starch etc. can be mentioned. These may be used alone or in combination of two or more.
特には、湿熱処理コーンスターチ又は湿熱処理コーンスターチと他の湿熱処理天然澱粉との混合物が好ましく用いられる。 In particular, wet heat-treated corn starch or a mixture of wet heat-treated corn starch and other wet heat-treated natural starch is preferably used.
湿熱処理天然澱粉の全部又は一部として、湿熱処理コーンスターチを用いることは、得られる液体調味料の粘度安定性、耐熱性、耐酸性、及びせん断力に対する耐性が良好となり、風味及び食感も優れたものとなる点で好ましい。 Use of heat-treated corn starch as a whole or part of wet-heat treated natural starch improves the viscosity stability, heat resistance, acid resistance, and resistance to shearing force of the resulting liquid seasoning, as well as excellent flavor and texture. It is preferable at the point which becomes a thing.
更に、湿熱処理コーンスターチは、アミログラフにより測定した粘度が、測定濃度(固形分濃度)7%において、糊化開始温度70〜90℃程度、95℃達温時の粘度が10〜450BU程度、特に、測定濃度(固形分濃度)7%において、糊化開始温度72〜85℃程度、95℃達温時の粘度が20〜420BU程度を示すものが好ましい。 Furthermore, the wet heat-treated corn starch has a viscosity measured by amylograph of 7% measured concentration (solid content concentration), a gelatinization start temperature of about 70 to 90 ° C, and a viscosity when reaching 95 ° C of about 10 to 450BU, It is preferable that the measured concentration (solid content concentration) is 7%, the gelatinization start temperature is about 72 to 85 ° C, and the viscosity when the temperature reaches 95 ° C is about 20 to 420BU.
湿熱処理天然澱粉が、湿熱処理コーンスターチと他の湿熱処理天然澱粉との混合物である場合、その混合割合は、重量比で、湿熱処理コーンスターチ:他の湿熱処理天然澱粉=1:0.02〜1.0、特に1:0.05〜0.8、更には1:0.05〜0.6程度であることが好ましい。 When the hydrothermally treated natural starch is a mixture of the hydrothermally treated corn starch and other hydrothermally treated natural starch, the mixing ratio is, by weight ratio, the hydrothermally treated corn starch: other hydrothermally treated natural starch = 1: 0.02-1.0, especially It is preferably about 1: 0.05 to 0.8, more preferably about 1: 0.05 to 0.6.
混合比がこの程度である場合、得られる液状調味料の粘度を高くすることができ、また、液状調味料の艶及び食感をより良好とすることができる。 When the mixing ratio is about this level, the viscosity of the liquid seasoning obtained can be increased, and the gloss and texture of the liquid seasoning can be further improved.
混合物の中では、湿熱処理コーンスターチと湿熱処理馬鈴薯澱粉との混合物が、特に良好な効果を奏し得る。 Among the mixtures, a mixture of wet heat-treated corn starch and wet heat-treated potato starch can exhibit particularly good effects.
I−2.糯種天然澱粉
糯種天然澱粉は、ほぼ100%がアミロペクチンで構成されている天然澱粉である。
I-2. Persimmon seed native starch Persimmon seed native starch is a natural starch that is almost 100% composed of amylopectin.
糯種天然澱粉としては、例えば、ワキシーコーンスターチ、糯米澱粉(白玉粉も含む)、ワキシーソルガム等が挙げられる。これらは1種単独で用いても良く、2種以上併用して用いてもよい。 Examples of potato seed natural starch include waxy corn starch, glutinous rice starch (including white egg flour), waxy sorghum and the like. These may be used alone or in combination of two or more.
中でも、ワキシーコーンスターチが、得られる液体調味料の粘度安定性及び食感と風味に優れること、並びに離水分離の心配がない点で好ましい。 Among these, waxy corn starch is preferable in that it has excellent viscosity stability and texture and flavor of the liquid seasoning obtained, and there is no concern about separation of water separation.
I−3.天然澱粉質の調製
本発明に用いる天然澱粉質は、無水換算で、湿熱処理天然澱粉45〜99重量%と、糯種天然澱粉1〜55重量%とを合計100重量%となるように調製することにより得られる。調製は公知の方法に従って適宜行うことができる。
I-3. Preparation of natural starch The natural starch used in the present invention is prepared in a dry conversion so that 45 to 99% by weight of wet-heat-treated natural starch and 1 to 55% by weight of native starch are 100% by weight in total. Can be obtained. The preparation can be appropriately performed according to a known method.
湿熱処理天然澱粉と糯種天然澱粉との割合は、上記範囲内であれば適宜設定し得るが、
好ましくは、湿熱処理天然澱粉48〜98重量%、糯種天然澱粉2〜52重量%程度であり、より好ましくは、湿熱処理天然澱粉50〜97重量%、糯種天然澱粉3〜50重量%程度である。
The ratio between the heat-moisture treated natural starch and the grape seed natural starch can be set as appropriate within the above range,
Preferably, the wet heat-treated natural starch is 48 to 98% by weight, and the soy seed natural starch is about 2 to 52% by weight. More preferably, the wet heat treated natural starch is 50 to 97% by weight, and the soy seed natural starch is about 3 to 50% by weight. It is.
湿熱処理天然澱粉の割合が45重量%未満であり、糯種天然澱粉が55重量%より大きくなる場合、液状調味料の食感にベタつきがでる。また、液状調味料の粘度も不安定で、長期間保存すると離水分離する。 When the ratio of the wet heat-treated natural starch is less than 45% by weight and the varieties of natural starch are more than 55% by weight, the texture of the liquid seasoning becomes sticky. Moreover, the viscosity of the liquid seasoning is also unstable, and it separates from water when stored for a long time.
一方、湿熱処理天然澱粉の割合が99重量%より大きく、糯種天然澱粉が1重量%未満となる場合、液状調味料の食感が水っぽくなる。また液状調味料の粘度が不安定でゼリー状態になり、かつ長期間保存すると離水分離する。 On the other hand, when the ratio of the wet heat-treated natural starch is greater than 99% by weight and the varieties of natural starch are less than 1% by weight, the texture of the liquid seasoning becomes watery. Further, the viscosity of the liquid seasoning becomes unstable and becomes a jelly state, and is separated from water when stored for a long time.
I−4.液状調味料における含有量
本発明の液状調味料における天然澱粉質の含有量は、液状調味料全体に対し、固形分換算で、1〜10重量%程度、好ましくは、2〜9重量%程度、特に、2.5〜8重量%程度である。
I-4. Content in liquid seasoning The content of natural starch in the liquid seasoning of the present invention is about 1 to 10% by weight, preferably about 2 to 9% by weight, in terms of solid content, with respect to the whole liquid seasoning. In particular, it is about 2.5 to 8% by weight.
この程度の範囲であれば、液状調味料に適当な粘度を付与することができ、他の成分と併用しても粘度が不安定になる恐れが少ない。 If it is the range of this grade, suitable viscosity can be provided to a liquid seasoning, and even if it uses together with another component, there is little possibility that a viscosity will become unstable.
II.糖類
本発明の液状調味料は、糖類を一定の割合で含有している。
II. Saccharides The liquid seasoning of the present invention contains saccharides at a certain ratio.
本発明で用いる糖類には、単糖類、二糖類、水あめなど、通常、液状調味料において使用されている糖類が含まれる。但し、澱粉質は含まれない。 The saccharides used in the present invention include saccharides usually used in liquid seasonings such as monosaccharides, disaccharides, and syrup. However, starch is not included.
具体的には、砂糖、ぶどう糖、果糖、ぶどう糖果糖液糖、果糖ぶどう糖液糖、高果糖液糖、及び水あめなどが挙げられる。これらは1種単独で用いることもでき、2種以上併用して用いることもできる。 Specific examples include sugar, glucose, fructose, glucose fructose liquid sugar, fructose glucose liquid sugar, high fructose liquid sugar, and syrup. These can be used alone or in combination of two or more.
液状調味料における糖類の含有量は、液状調味料全体に対し、固形分換算で、5〜60重量%程度、好ましくは10〜55 重量%程度、更に好ましくは15〜50重量%程度、特に20〜45重量%程度である。 The content of saccharides in the liquid seasoning is about 5 to 60% by weight, preferably about 10 to 55% by weight, more preferably about 15 to 50% by weight, especially 20 About 45% by weight.
糖類の含有量が5重量%未満の場合は粘度が不安定となり、長期間保存すると離水分離する。又、糖類の添加量が60重量%より大きくなると、付着性のある水飴のような食感になる。 When the saccharide content is less than 5% by weight, the viscosity becomes unstable, and when stored for a long period of time, water separation occurs. Moreover, when the addition amount of saccharide exceeds 60 weight%, it will become the texture like an adhesive chickenpox.
III.液状調味料
III−1.液状調味料の製造方法
本発明の液状調味料は、上記天然澱粉質と糖類を所定の割合で含有するものであれば、その製法は特に限定されず、公知の方法に従って、適宜製造することができる。
III. Liquid seasoning
III-1. Production method of liquid seasoning The liquid seasoning of the present invention is not particularly limited as long as it contains the above-mentioned natural starch and saccharide in a predetermined ratio, and can be suitably produced according to a known method. it can.
例えば、ソースを作る場合は、以下のように作製することができる。 For example, when making a source, it can be produced as follows.
湿熱処理天然澱粉a重量%、糯種天然澱粉b重量%(a=45〜99、b=100−a)を混合して天然澱粉質を調製する。該天然澱粉質に1.2〜3倍量の水を加えて良く混合し、澱粉溶液を調製する。 A natural starch quality is prepared by mixing a heat-moisture treated natural starch a weight% and potato seed natural starch b weight% (a = 45 to 99, b = 100-a). 1.2-3 times the amount of water is added to the natural starch and mixed well to prepare a starch solution.
別途、糖類を一定量含むソース原液を調製する。 Separately, prepare a source stock solution containing a certain amount of sugars.
ソース全体に対し、固形分換算で、天然澱粉質の含有量が1〜10重量%、糖類の含有量が5〜60重量%となるような量で、澱粉溶液とソース原液を撹拌式加熱装置に投入する。 A stirrer type heating device that stirs the starch solution and the source stock solution in an amount that the natural starch content is 1 to 10% by weight and the sugar content is 5 to 60% by weight in terms of solid content with respect to the whole sauce. In
投入された材料を良く混合した後、攪拌を行いながら98℃まで昇温し、約20分間その温度を保持する。その後、撹拌式加熱装置より取り出し、冷却した後、容器に詰め、仕上がりとする。 After mixing the charged materials well, the temperature is raised to 98 ° C. while stirring, and the temperature is maintained for about 20 minutes. Then, after taking out from the stirring type heating device and cooling, it is packed into a container to be finished.
III−2.液状調味料における他の成分
本発明の液状調味料には、所望に応じて、食材や調味料、香辛料、香料、添加剤等の他の成分を適宜含有させることができる。
III-2. Other components in the liquid seasoning The liquid seasoning of the present invention may appropriately contain other components such as ingredients, seasonings, spices, fragrances and additives as desired.
食材としては、例えばソースの原料に用いる野菜や果実、海藻類、それらの加工品などが挙げられる。 Examples of food materials include vegetables and fruits used as source materials, seaweeds, and processed products thereof.
調味料には、しょうゆ、食塩、食酢、カラメル、酸味料、アミノ酸液などが挙げられる。 Seasonings include soy sauce, salt, vinegar, caramel, acidulant, amino acid solution and the like.
添加剤には、保存料、pH安定剤、甘味料、着色料、増粘剤、乳化剤、香料、などが挙げられる。保存料としては、例えば、エタノールが挙げられる。 Additives include preservatives, pH stabilizers, sweeteners, colorants, thickeners, emulsifiers, fragrances, and the like. An example of the preservative is ethanol.
これら他の成分の含有割合は、本発明の効果が奏される範囲内で、適宜設定することができる。 The content ratios of these other components can be appropriately set within the range where the effects of the present invention are exhibited.
III−3.液状調味料の粘度
本発明の液状調味料の粘度は、用途等に応じて適宜設定し得るが、通常、測定温度20℃における粘度(BM型粘度計による測定粘度、rpm12)で1000〜25000cps程度、好ましくは、1500〜23000cps程度、特に2000〜20000cps程度である。
III-3. Viscosity of liquid seasoning The viscosity of the liquid seasoning of the present invention can be appropriately set according to the use, etc., but is usually about 1000 to 25000 cps at a viscosity at a measurement temperature of 20 ° C. (measured viscosity with a BM viscometer, rpm12). It is preferably about 1500 to 23000 cps, particularly about 2000 to 20000 cps.
この程度の粘度を有する液状調味料において、本発明における粘度安定性、品質安定性等の効果がより優れたものとなる。 In a liquid seasoning having such a viscosity, effects such as viscosity stability and quality stability in the present invention are more excellent.
III−4.液状調味料の用途
本発明の液状調味料の種類は、特に限定されず、各種ソース、たれ、ドレッシングなどとして用いることができる。
III-4. Use of liquid seasoning The type of the liquid seasoning of the present invention is not particularly limited, and can be used as various sauces, sauces, dressings and the like.
具体的には、お好み焼きソース、とんかつソース、たこ焼きソース、パスタソース、ケチャップソース、ホワイトソース、デザートソース、焼き鳥のたれ、酢豚のたれ、甘酢あん等を挙げることができる。 Specific examples include okonomiyaki sauce, tonkatsu sauce, takoyaki sauce, pasta sauce, ketchup sauce, white sauce, dessert sauce, yakitori sauce, sweet and sour sauce, and sweet and sour sauce.
本発明の液状調味料は、湿熱処理天然澱粉、糯種天然澱粉及び糖類を上記一定の割合で併用して用いることにより、食感及び風味に優れ、長期間の粘度及び品質安定性にも優れるという効果を奏する。 The liquid seasoning of the present invention is superior in texture and flavor, and has excellent long-term viscosity and quality stability by using wet-heat-treated natural starch, potato seed natural starch and saccharides in combination at the above-mentioned certain ratios. There is an effect.
本発明は、化学的に合成された澱粉を使用せず、長期間適度な粘度を有し、更に優れた風味及び食感を有する液状調味料を提供する。 The present invention provides a liquid seasoning that does not use chemically synthesized starch, has an appropriate viscosity for a long period of time, and has an excellent flavor and texture.
従来の液状調味料においては、長期間の粘度安定性を確保するため、天然澱粉に代えて化学的に合成又は修飾を受けた澱粉質を使用してきた。これに対し、本発明の液状調味料は、化学的に合成又は修飾された澱粉を使用することなく、優れた粘度安定性を奏する。更に、長期間保存後も品質の劣化や離水分離などがみられない。 In conventional liquid seasonings, in order to ensure long-term viscosity stability, starch that has been chemically synthesized or modified has been used in place of natural starch. In contrast, the liquid seasoning of the present invention exhibits excellent viscosity stability without using chemically synthesized or modified starch. Furthermore, no deterioration in quality or separation of water is observed after long-term storage.
また、本発明の液状調味料は、優れた風味及び食感を有し、長期間経過後も良好な風味及び食感を維持している。 Moreover, the liquid seasoning of this invention has the outstanding flavor and food texture, and is maintaining the favorable flavor and food texture also after long-term progress.
また、本発明の液状調味料は、40℃以上の高温保存においては、リン酸架橋澱粉等の化学的に合成された澱粉を使用した液状調味料よりも、粘度安定性が優れている。 In addition, the liquid seasoning of the present invention is superior in viscosity stability to a liquid seasoning using chemically synthesized starch such as phosphoric acid crosslinked starch when stored at a high temperature of 40 ° C. or higher.
更に、本発明の液状調味料は、化学的に合成又は修飾された澱粉を使用していないため、安全性が高い。また使用する澱粉について、添加物使用の表示をする必要もない。 Furthermore, since the liquid seasoning of this invention does not use the chemically synthesized or modified starch, it is highly safe. Moreover, it is not necessary to indicate the use of additives for the starch used.
このように、本発明の液状調味料は、化学的に合成された澱粉を使用することなく、優れた効果を奏するものであり、健康で安全な食生活の提供に寄与するものである。 Thus, the liquid seasoning of the present invention exhibits excellent effects without using chemically synthesized starch, and contributes to the provision of a healthy and safe diet.
以下、本発明をより具体的に説明するために、実施例及び比較例を用いて説明するが、本発明はこれらの実施例に限定されることはない。 Hereinafter, in order to describe the present invention more specifically, examples and comparative examples will be described. However, the present invention is not limited to these examples.
なお、実施例及び比較例において、澱粉の粘度変化は、アミログラフ(Brabender社、Viscograph)によって測定した。BUはブラベンダーユニットを表す。また測定によって得られた曲線をアミログラムとも称する。 In Examples and Comparative Examples, the change in starch viscosity was measured by amylograph (Brabender, Viscograph). BU represents a Brabender unit. A curve obtained by measurement is also referred to as an amylogram.
[材料]
実施例及び比較例においては、以下の材料を用いた。
[material]
In the examples and comparative examples, the following materials were used.
(a)天然澱粉
・コーンスターチ(三和澱粉工業株式会社製)
・ワキシーコーンスターチ(三和澱粉工業株式会社製)
・馬鈴薯澱粉(東部十勝農産加工農業協同組合連合会製)
・小麦澱粉(三和澱粉工業株式会社製)
(b)リン酸架橋澱粉
水120部にワキシーコーンスターチ100部を分散させ、撹拌下3%苛性ソーダ水溶液20部とトリメタリン酸ソーダ0.1部を加えて40℃で24時間反応させた後、希硫酸で中和し、水洗、乾燥してリン酸架橋澱粉を得た。
(A) Natural starch / corn starch (manufactured by Sanwa Starch Co., Ltd.)
・ Waxy corn starch (Sanwa Starch Co., Ltd.)
・ Potato starch (made by Eastern Tokachi Agricultural Process Federation)
・ Wheat starch (Sanwa Starch Co., Ltd.)
(B) Disperse 100 parts of waxy corn starch in 120 parts of phosphoric acid crosslinked starch water, add 20 parts of 3% sodium hydroxide aqueous solution and 0.1 part of sodium trimetaphosphate with stirring and react at 40 ° C. for 24 hours. It was hydrated, washed with water and dried to obtain phosphoric acid crosslinked starch.
アミログラフにより50→95℃で昇温させて測定した場合(測定濃度(固形分)7.0%)の最高粘度は、天然のワキシーコーンスターチが340BU、リン酸架橋後のワキシーコーンスターチが180BUであった。 When measured with an amylograph by raising the temperature from 50 to 95 ° C. (measured concentration (solid content) 7.0%), the maximum viscosity was 340 BU for natural waxy corn starch and 180 BU for waxy corn starch after phosphoric acid crosslinking.
またリン酸架橋澱粉のアミログラムは、測定濃度(固形分換算)4.0%において、糊化開始温度72℃、95℃達温時の粘度180BU、95℃で30分保持後の粘度205BU、50℃まで冷却したときの粘度275BUを示した。 The amylogram of phosphoric acid cross-linked starch was measured at 4.0% (concentration in solid content), with a gelatinization starting temperature of 72 ° C, a viscosity of 180BU when 95 ° C was reached, a viscosity after holding at 95 ° C for 30 minutes, up to a viscosity of 205BU and 50 ° C A viscosity of 275 BU when cooled was shown.
(c)湿熱処理天然澱粉
湿熱処理天然澱粉は、天然澱粉を、特許第2996707号に記載の方法に従って処理することにより得た。
(C) Wet heat-treated natural starch Wet heat-treated natural starch was obtained by treating natural starch according to the method described in Japanese Patent No. 2996707.
具体的に、直径40センチメートル、奥行き80センチメートルで、内圧・外圧に耐圧の円筒型容器(日阪製、内・外圧に耐圧のレトルト殺菌器)の内部に25センチメートル×32センチメートルのステンレスバットを設置し、バット上に厚さ5センチメートルになるように天然澱粉を入れた。密閉後まず真空ラインを開放し、10分後30トール減圧となった時、真空ラインを閉じ、2.4kgの加圧蒸気ラインを開放して蒸気を導入した。 Specifically, it is 25 centimeters x 32 centimeters inside a cylindrical container with a diameter of 40 centimeters and a depth of 80 centimeters that is resistant to internal and external pressures (manufactured by Nisaka, a retort sterilizer that is resistant to internal and external pressures). A stainless steel bat was installed, and natural starch was placed on the bat so that the thickness was 5 cm. After sealing, the vacuum line was first opened, and after 10 minutes, when the pressure was reduced to 30 Torr, the vacuum line was closed and the 2.4 kg pressurized steam line was opened to introduce steam.
7分後に装置内温度は100℃に達し、圧力は常圧となった。この時点で、再び真空ラインに切り換えて減圧し、9分後、30トールに達したので再び蒸気ラインに切り換えて加熱した。所定温度(120℃)で所定時間(20分)、加熱終了後、圧力を開放し、更に減圧冷却した後、開釜して処理澱粉を取り出して粉砕した。 After 7 minutes, the internal temperature reached 100 ° C., and the pressure became normal. At this point, the pressure was switched again to the vacuum line, and after 9 minutes, 30 Torr was reached, so the steam line was switched again to heat. After completion of heating at a predetermined temperature (120 ° C.) for a predetermined time (20 minutes), the pressure was released, and after cooling under reduced pressure, the pot was opened and the treated starch was taken out and pulverized.
(c−1)(湿熱処理)コーンスターチ
アミログラフにより50→95℃で昇温させて測定した場合(測定濃度(固形分濃度)7.0%)の最高粘度は、湿熱処理前のコーンスターチ(未処理のコーンスターチ)が545BU、湿熱処理後のコーンスターチ(湿熱処理コーンスターチ)が280BUであった。
また湿熱処理コーンスターチのアミログラムは、測定濃度(固形分濃度)7.0%において、糊化開始温度75.5℃、95℃達温時の粘度280BU、95℃で30分保持後の粘度270BU、50℃まで冷却したときの粘度340BUを示した。
(C-1) (Humid heat treatment) When measured by raising the temperature from 50 to 95 ° C. using a corn starch amylograph (measured concentration (solid concentration) 7.0%), the maximum viscosity is corn starch before wet heat treatment (untreated corn starch). ) Was 545 BU, and corn starch after wet heat treatment (wet heat treated corn starch) was 280 BU.
In addition, the amylogram of wet heat-treated cornstarch is cooled to a viscosity of 270BU and 50 ℃ after 30 minutes at 95 ℃ and a viscosity of 280BU when the gelatinization start temperature reaches 75.5 ℃ and 95 ℃ when the measured concentration (solid content) is 7.0%. The viscosity was 340 BU.
(c−2)(湿熱処理)馬鈴薯澱粉
アミログラフにより50→95℃で昇温させて測定した場合(測定濃度(固形分濃度)4.0%)の最高粘度は、湿熱処理前の馬鈴薯澱粉(未処理の馬鈴薯澱粉)が1320BU、湿熱処理後の馬鈴薯澱粉(湿熱処理馬鈴薯澱粉)が365BUであった。
また湿熱処理馬鈴薯澱粉のアミログラムは、測定濃度(固形分濃度)4.0%において、糊化開始温度67.0℃、95℃達温時の粘度365BU、95℃で30分保持後の粘度400BU、50℃まで冷却したときの粘度540BUを示した。
(C-2) (Humidity heat treatment) When measured by raising the temperature from 50 to 95 ° C. with a potato starch amylograph (measured concentration (solid content concentration: 4.0%)), the maximum viscosity of the potato starch before wet heat treatment (untreated) Potato starch) was 1320BU, and potato starch after wet heat treatment (wet heat-treated potato starch) was 365BU.
In addition, the amylogram of wet heat-treated potato starch is measured at 4.0% solid concentration, with a gelatinization start temperature of 67.0 ° C, a viscosity of 95BU when reaching 95 ° C, and a viscosity after holding at 95 ° C for 30 minutes up to a viscosity of 400BU and 50 ° C A viscosity of 540 BU when cooled was shown.
(c−3)(湿熱処理)小麦澱粉
アミログラフにより50→95℃で昇温させて測定した場合(測定濃度(固形分濃度)8.7%)の最高粘度は、湿熱処理前の小麦澱粉(未処理の小麦澱粉)が620BU、湿熱処理後の小麦澱粉(湿熱処理小麦澱粉)が140BUであった。
湿熱処理小麦澱粉のアミログラムは、測定濃度(固形分濃度)8.7%において、糊化開始温度77.9℃、95℃達温時の粘度140BU、95℃で30分保持後の粘度140BU、50℃まで冷却したときの粘度370BUを示した。
(C-3) (Humidity heat treatment ) The maximum viscosity when measured by increasing the temperature from 50 to 95 ° C. with wheat starch amylograph (measured concentration (solid content concentration) 8.7%) is the wheat starch before wet heat treatment (untreated) Of wheat starch) was 620 BU, and wheat starch after wet heat treatment (wet heat treated wheat starch) was 140 BU.
Hygrothermal wheat starch amylogram is measured at a solid concentration of 8.7%, gelatinization start temperature 77.9 ° C, viscosity at 95 ° C reaching 140BU, viscosity after holding at 95 ° C for 30 minutes, viscosity 140BU, cooled to 50 ° C The viscosity was 370 BU.
(d)ソース原液
生たまねぎ750g、生ニンジン300g、トマト900gを良く洗浄した後、細かく切断し、圧力釜に入れ、そこへ水4100gと昆布100gを入れ、115℃(0.7kg/cm2)で60分間蒸煮した。蒸煮後40メッシュのステンレス製の篩を用いて裏ごしした。そしてそれを撹拌式加熱装置に移し、そこへ砂糖1730g、ぶどう糖果糖液糖(固形分76%)2280gを加え、更に食塩550g及び香辛料を加え、蓋をして30分間撹拌しながら加熱を行った。その後4.5%の酢酸溶液(米酢)を96g添加した後、十分撹拌を行いソース原液とした。
(D) After thoroughly washing 750g of raw sauce, 750g of raw onion, 300g of raw carrot and 900g of tomato, cut into small portions, put into a pressure cooker, put 4100g of water and 100g of kelp into it, and 115 ℃ (0.7kg / cm 2 ) Cooked for 60 minutes. After cooking, it was backed using a 40 mesh stainless steel sieve. And it was transferred to a stirring type heating device, to which was added sugar 1730g, grape sugar fructose liquid sugar (solid content 76%) 2280g, further added salt 550g and spices, covered and heated with stirring for 30 minutes . Thereafter, 96 g of a 4.5% acetic acid solution (rice vinegar) was added, and the mixture was sufficiently stirred to obtain a source stock solution.
例1:澱粉質の種類と液状調味料の特性
澱粉の種類を代えて、以下の液状調味料(ソース)を作製し、その評価を行った。
Example 1: Starch type and liquid seasoning characteristics The following liquid seasonings (sauce) were prepared in place of the starch type and evaluated.
[試料]
実施例1−A
湿熱処理コーンスターチとワキシーコーンスターチの無水換算の重量比が80:20となるように天然澱粉質を調製した。該天然澱粉質に対し、約2倍量の水を加えて良く混合し、澱粉溶液を調製した。また、別途、前記(d)に従ってソース原液を調製した。
[sample]
Example 1-A
Natural starch was prepared so that the weight ratio of wet-heat treated corn starch and waxy corn starch in anhydrous conversion was 80:20. About twice the amount of water was added to the natural starch and mixed well to prepare a starch solution. Separately, a source stock solution was prepared according to the above (d).
仕上がり後のソースに対する固形分換算で、天然澱粉質の含有量が4.8重量%、糖類の含有量が30重量%となるような量で、澱粉溶液とソース原液とを攪拌式加熱装置に投入し、よく混合した。次いで、蓋をして攪拌を行いながら、98℃で30分間加熱を行った。 その後ステンレス製のビーカーに取り出し、攪拌を行いながら、冷水中で20℃まで冷却し、42メッシュのステンレス製の篩を通した。防腐のため純度95%のエタノールをソース全体に対して2重量%程度の量で添加し、よく混合した後、ビンに詰め、密閉して仕上がりとした。 The starch solution and the source stock solution are put into a stirring heating device in such an amount that the natural starch content is 4.8% by weight and the saccharide content is 30% by weight in terms of solid content with respect to the finished sauce. Mixed well. Next, the mixture was heated at 98 ° C. for 30 minutes while capping and stirring. Then, it was taken out into a stainless steel beaker, cooled to 20 ° C. in cold water while stirring, and passed through a 42 mesh stainless steel sieve. For preservatives, ethanol with a purity of 95% was added in an amount of about 2% by weight with respect to the whole sauce, mixed well, filled in a bottle, sealed and finished.
実施例1−B
湿熱処理コーンスターチ、湿熱処理馬鈴薯澱粉、ワキシーコーンスターチの無水換算の重量比が70:15:15となるように調製して天然澱粉質を得た。該天然澱粉質に対し、約2倍量の水を加えて良く混合し、澱粉溶液を調製した。また、別途、前記(d)に従ってソース原液を調製した。仕上がり後のソースに対する固形分換算で、天然澱粉質の含有量が4.8重量%、糖類の含有量が30重量%となるような量で、澱粉溶液とソース原液とを攪拌式加熱装置に投入し、よく混合した。次いで、蓋をして攪拌を行いながら、98℃で30分間加熱を行った。その後ステンレス製のビーカーに取り出し、攪拌を行いながら、冷水中で20℃まで冷却し、42メッシュのステンレス製の篩を通した。防腐のため純度95%エタノールをソース全体に対して2重量%程度の量で添加し、よく混合した後、ビンに詰め、密閉して仕上がりとした。
Example 1-B
A natural starch was obtained by adjusting the weight ratio of wet heat-treated corn starch, wet heat-treated potato starch and waxy corn starch to 70:15:15 in terms of anhydrous weight. About twice the amount of water was added to the natural starch and mixed well to prepare a starch solution. Separately, a source stock solution was prepared according to the above (d). The starch solution and the source stock solution are put into a stirring heating device in such an amount that the natural starch content is 4.8% by weight and the saccharide content is 30% by weight in terms of solid content with respect to the finished sauce. Mixed well. Next, the mixture was heated at 98 ° C. for 30 minutes while capping and stirring. Then, it was taken out into a stainless steel beaker, cooled to 20 ° C. in cold water while stirring, and passed through a 42 mesh stainless steel sieve. For preservatives, 95% pure ethanol was added in an amount of about 2% by weight with respect to the whole sauce, mixed well, filled in a bottle, sealed and finished.
比較例1−C:リン酸架橋澱粉使用
前記(c)で得られるワキシーコーンスターチのリン酸架橋澱粉に対し、約2.5倍量の水を加えて良く混合し、澱粉溶液を調製した。また、別途、前記(d)に従ってソース原液を調製した。仕上がり後のソースに対する固形分換算で、リン酸架橋澱粉の含有量が4重量%、糖類の含有量が30重量%となるような量で、澱粉溶液とソース原液とを攪拌式加熱装置に投入し、よく混合した。次いで、蓋をして攪拌を行いながら、98℃で30分間加熱を行った。その後ステンレス製のビーカーに取り出し、攪拌を行いながら、冷水中で20℃まで冷却し、42メッシュのステンレス製の篩を通した。防腐のため純度95%エタノールをソース全体に対して2重量%程度の量で添加し、よく混合した後、ビンに詰め、密閉して仕上がりとした。
Comparative Example 1-C: Use of Phosphoric Acid Crosslinked Starch About 2.5 times the amount of water was added to the phosphoric acid crosslinked starch of waxy corn starch obtained in (c) above and mixed well to prepare a starch solution. Separately, a source stock solution was prepared according to the above (d). The starch solution and the source stock solution are charged into the stirring heating device in such an amount that the phosphate cross-linked starch content is 4% by weight and the saccharide content is 30% by weight in terms of the solid content of the finished sauce. And mixed well. Next, the mixture was heated at 98 ° C. for 30 minutes while capping and stirring. Then, it was taken out into a stainless steel beaker, cooled to 20 ° C. in cold water while stirring, and passed through a 42 mesh stainless steel sieve. For preservatives, 95% pure ethanol was added in an amount of about 2% by weight with respect to the whole sauce, mixed well, filled in a bottle, sealed and finished.
比較例1−D:未処理の天然澱粉使用
未処理のコーンスターチに対し、約2.5倍量の水を加えて良く混合し、澱粉溶液を調製した。また、別途、前記(d)に従ってソース原液を調製した。仕上がり後のソースに対する固形分換算で、コーンスターチの含有量が4重量%、糖類の含有量が30重量%となるような量で、澱粉溶液とソース原液とを攪拌式加熱装置に投入し、よく混合した。次いで、蓋をして攪拌を行いながら、98℃で30分間加熱を行った。その後ステンレス製のビーカーに取り出し、攪拌を行いながら、冷水中で20℃まで冷却し、42メッシュのステンレス製の篩を通した。防腐のため純度95%エタノールをソース全体に対して2重量%程度の量で添加し、よく混合した後、ビンに詰め、密閉して仕上がりとした。
Comparative Example 1-D: Using untreated natural starch Untreated corn starch was added with about 2.5 times the amount of water and mixed well to prepare a starch solution. Separately, a source stock solution was prepared according to the above (d). Put the starch solution and the source stock solution into a stirring heating device in such a quantity that the corn starch content is 4% by weight and the saccharide content is 30% by weight in terms of solid content with respect to the finished sauce. Mixed. Next, the mixture was heated at 98 ° C. for 30 minutes while capping and stirring. Then, it was taken out into a stainless steel beaker, cooled to 20 ° C. in cold water while stirring, and passed through a 42 mesh stainless steel sieve. For preservatives, 95% pure ethanol was added in an amount of about 2% by weight with respect to the whole sauce, mixed well, filled in a bottle, sealed and finished.
比較例1−E:未処理の天然澱粉使用
未処理の小麦澱粉に対し、約2.5倍量の水を加えて良く混合し、澱粉溶液を調製した。
また、別途、前記(d)に従ってソース原液を調製した。仕上がり後のソースに対する固形分換算で、小麦澱粉の含有量が4.8重量%、糖類の含有量が30重量%となるような量で、澱粉溶液とソース原液とを攪拌式加熱装置に投入し、よく混合した。次いで、蓋をして攪拌を行いながら、98℃で30分間加熱を行った。その後ステンレス製のビーカーに取り出し、攪拌を行いながら、冷水中で20℃まで冷却し、42メッシュのステンレス製の篩を通した。防腐のため純度95%エタノールをソース全体に対して2重量%程度の量で添加し、よく混合した後、ビンに詰め、密閉して仕上がりとした。
Comparative Example 1-E: Using untreated natural starch About 2.5 times the amount of water was added to the untreated wheat starch and mixed well to prepare a starch solution.
Separately, a source stock solution was prepared according to the above (d). In terms of solid content with respect to the sauce after finishing, the starch solution and the source stock solution are put into a stirring heating device in such an amount that the wheat starch content is 4.8% by weight and the sugar content is 30% by weight, Mix well. Next, the mixture was heated at 98 ° C. for 30 minutes while capping and stirring. Then, it was taken out into a stainless steel beaker, cooled to 20 ° C. in cold water while stirring, and passed through a 42 mesh stainless steel sieve. For preservatives, 95% pure ethanol was added in an amount of about 2% by weight with respect to the whole sauce, mixed well, filled in a bottle, sealed and finished.
[評価1]
1−1:液状調味料の粘度安定性
1−A〜1−Eで得られたソースの仕上がり直後の粘度を、BM型粘度計にて、測定温度20℃、rpm12にて測定した。またソースをガラスビンに入れ、密閉して、20℃にて保存し、一定日数経過後の粘度を上記と同様に測定して、経時安定性を調べた。
[Evaluation 1]
1-1: Viscosity stability of liquid seasoning The viscosity immediately after finishing of the sauces obtained in 1-A to 1-E was measured with a BM viscometer at a measurement temperature of 20 ° C. and rpm 12. In addition, the sauce was put in a glass bottle, sealed, and stored at 20 ° C., and the viscosity after a fixed number of days was measured in the same manner as described above to examine the stability over time.
得られた結果を表1に示す。 The obtained results are shown in Table 1.
表1の結果に示されるように、本発明の実施例であるソース1−A及び1−Bは、長期間経過後も良好な粘度を有し、リン酸架橋澱粉使用のソース1−Cと同等の粘度安定性を有することが分かった。未処理天然澱粉のみを使用したソース1−D及び1−Eは、粘度及び品質が不安定で、一定期間経過後に、分離したり、ゼリー状になったりした。 As shown in the results of Table 1, sauces 1-A and 1-B, which are examples of the present invention, have a good viscosity even after a long period of time. It was found to have comparable viscosity stability. Sauces 1-D and 1-E using only untreated natural starch were unstable in viscosity and quality, and separated or became jelly after a certain period of time.
1−2:液状調味料の高温保存における粘度安定性
1−A〜1−Cで得られたソースを、仕上がり時のみ20℃で、その後は40℃にて保存して、一定日数経過後の粘度の測定を行った。また粘度の安定性を表すために下記式に従って粘度の増減率を計算した。
1-2: Viscosity stability in high-temperature storage of liquid seasonings 1-A to 1-C obtained at 20 ° C. only after finishing, and then stored at 40 ° C., after a certain number of days The viscosity was measured. In order to express the stability of the viscosity, the increase / decrease rate of the viscosity was calculated according to the following formula.
粘度の増減率(%) = 1− ( 196日後の粘度/1日後の粘度)×100
粘度の測定結果と粘度の増減率を下記表2に示す。
Viscosity increase / decrease rate (%) = 1− (viscosity after 196 days / viscosity after 1 day) × 100
The measurement results of viscosity and the rate of increase / decrease in viscosity are shown in Table 2 below.
表2の結果から、40℃の高温で保存した場合、本発明の実施例であるソース1−A及び1−Bは、リン酸架橋澱粉を用いたソース1−Cよりも、粘度が安定していることが確認できた。 From the results in Table 2, when stored at a high temperature of 40 ° C., sauces 1-A and 1-B, which are examples of the present invention, have a more stable viscosity than sauce 1-C using phosphoric acid crosslinked starch. It was confirmed that
1−3:液状調味料の食感と風味1-3: Texture and flavor of liquid seasonings
1−A〜1−Eで得られたソースについて、7名のパネラーにより、下記5段階の点数評価による官能検査を行い、食感と風味を評価した。結果を表3に示す。表中の結果は、7名により得られた点数のうち、上下2点を除外し、残り5つの点数を平均した値で示している。 About the sauce obtained by 1-A-1-E, the sensory test by the score evaluation of the following 5 steps was performed by seven panelists, and food texture and flavor were evaluated. The results are shown in Table 3. The results in the table are shown by the average of the remaining five points, excluding the upper and lower two points out of the points obtained by seven people.
5:非常に良い
4:良い
3:普通
2:悪い
1:非常に悪い
5: Very good
4: good
3: Normal
2: bad
1: Very bad
表3の結果に示されるように、本発明の実施例であるソース1−A及び1−Bは、未処理の天然澱粉のみを使用したソース1−D及び1−Eより、仕上がり時において優れた食感を有していた。また、リン酸架橋澱粉使用のソース1−Cより優れた風味を有していた。更に、本発明のソースは、6ヶ月経過後も、優れた食感及び風味を維持していた。 As shown in the results of Table 3, sauces 1-A and 1-B, which are examples of the present invention, are superior to the sauces 1-D and 1-E using only untreated natural starch at the time of finishing. Had a good texture. Moreover, it had a flavor superior to Sauce 1-C using phosphoric acid cross-linked starch. Furthermore, the sauce of the present invention maintained excellent texture and flavor even after 6 months.
例2:澱粉質の構成比率と液状調味料の特性
以下の要領で、天然澱粉質を構成する成分の比率を代えて、ソースを作成し、その物性を調べた。
Example 2: Composition ratio of starchy substance and characteristics of liquid seasoning In the following manner, sauces were prepared by changing the ratios of components constituting the natural starchy substance, and the physical properties thereof were examined.
湿熱処理コーンスターチ(無水換算)a重量%と、ワキシーコーンスターチ(無水換算)b重量%(100−a重量%)とを、下記表4に示される割合で配合して天然澱粉質を調製した。該天然澱粉質に対し、約2倍量の水を加えて良く混合し、澱粉溶液を調製した。また、別途、前記(d)に従ってソース原液を調製した。仕上がり後のソースに対する固形分換算で、天然澱粉質の含有量が4.8重量%、糖類の含有量が30重量%となるような量で、澱粉溶液とソース原液とを攪拌式加熱装置に投入し、よく混合した。次いで、蓋をして攪拌を行いながら、98℃で30分間加熱を行った。加熱後、取り出してビーカーに入れ流水にて20℃まで冷却し、純度95%のエタノールを2重量%添加して良く混合して、ソースを仕上げた。 Wet heat-treated corn starch (anhydrous equivalent) a wt% and waxy corn starch (anhydrous equivalent) b wt% (100-a wt%) were blended in the proportions shown in Table 4 to prepare natural starch. About twice the amount of water was added to the natural starch and mixed well to prepare a starch solution. Separately, a source stock solution was prepared according to the above (d). The starch solution and the source stock solution are put into a stirring heating device in such an amount that the natural starch content is 4.8% by weight and the saccharide content is 30% by weight in terms of solid content with respect to the finished sauce. Mixed well. Next, the mixture was heated at 98 ° C. for 30 minutes while capping and stirring. After heating, it was taken out, put into a beaker, cooled to 20 ° C. with running water, 2% by weight of ethanol with a purity of 95% was added and mixed well to finish the sauce.
上記で得られたソースの仕上がり直後の粘度をBM型粘度計にて、測定温度20℃、rpm12にて測定した。 The viscosity immediately after finishing of the sauce obtained above was measured with a BM viscometer at a measurement temperature of 20 ° C. and rpm 12.
またソースをガラスビンに入れ、密閉して、20℃にて保存し、一定日数経過後の粘度を上記と同様に測定して、その粘度の経時安定性を調べた。 Further, the sauce was put in a glass bottle, sealed, and stored at 20 ° C., and the viscosity after a certain number of days was measured in the same manner as described above, and the stability of the viscosity with time was examined.
また、仕上がり3日後の粘度の安定した時から254日後までの粘度がほぼ安定している場合を粘度安定性良好(○)、粘度が不安定又は測定不能となっている場合を粘度安定性不十分(×)として評価した。 In addition, when the viscosity is stable from 3 days after finishing until 254 days, the viscosity stability is good (○), and when the viscosity is unstable or not measurable, the viscosity stability is not good. Evaluated as sufficient (x).
測定結果を表5に示す。 Table 5 shows the measurement results.
表5に示されるように、本発明の実施例である2−II〜2−VIの液状調味料は、長期間粘度が安定していることがわかった。 As shown in Table 5, it was found that the liquid seasonings 2-II to 2-VI, which are examples of the present invention, have a stable viscosity for a long period of time.
一方、湿熱処理澱粉のみを用いて液状調味料を作成した比較例2−Iでは、粘度が不安定で、数日経過後には、ゼリー状となった。 On the other hand, in Comparative Example 2-I in which a liquid seasoning was prepared using only wet heat-treated starch, the viscosity was unstable, and it became a jelly after several days.
また、天然澱粉質の構成比が本発明の範囲外である比較例2−VIIも、粘度が不安定で、日数が経過するにつれ、粘度が低下した。 Further, Comparative Example 2-VII in which the composition ratio of the natural starch was outside the scope of the present invention was unstable in viscosity, and the viscosity decreased as the number of days passed.
例3:液状調味料の総合的評価
以下の要領で液状調味料(ソース又はタレ)を作製し、下記評価方法(1)及び(2)により総合的評価を行った。
Example 3: Comprehensive evaluation of liquid seasoning A liquid seasoning (sauce or sauce) was prepared in the following manner, and comprehensive evaluation was performed by the following evaluation methods (1) and (2).
(1)安定性に関する評価
液状調味料の仕上がり直後の粘度をBM型粘度計にて、測定温度20℃、rpm12にて測定した。また液状調味料をガラスビンに入れ、密閉して、20℃にて保存し、一定日数経過後の粘度を同様に測定して、経時安定性を調べた。
(1) Evaluation concerning stability The viscosity immediately after finishing of the liquid seasoning was measured with a BM viscometer at a measurement temperature of 20 ° C. and rpm of 12. Further, the liquid seasoning was put in a glass bottle, sealed, stored at 20 ° C., and the viscosity after a certain number of days was measured in the same manner to examine the temporal stability.
(2)食感と風味に関する評価
7名のパネラーにより、下記5段階の点数評価による官能検査を行い、液状調味料の食感と風味を評価した。表中の数値は7名により得られた点数のうち、上下2点を除外し、残り5つの点数を平均した値で示している。
(2) Evaluation of texture and flavor
A sensory test was performed by 7 panelists based on the following five-point score evaluation to evaluate the texture and flavor of the liquid seasoning. The numerical values in the table are the average values of the remaining five points, excluding the upper and lower two points from the points obtained by seven people.
5 : 非常に良い
4 : 良い
3 : 普通
2 : 悪い
1 : 非常に悪い
5: Very good
4: Good
3: Normal
2: Bad
1: very bad
実施例3−1
湿熱処理コーンスターチとワキシーコーンスターチの無水換算の重量比が85:15となるように調製して天然澱粉質を得た。該天然澱粉質に対し、約2倍量の水を加えて良く混合し、澱粉溶液を調製した。
Example 3-1
A natural starch was obtained by adjusting the weight ratio of wet heat-treated corn starch and waxy corn starch to 85:15. About twice the amount of water was added to the natural starch and mixed well to prepare a starch solution.
また、別途、前記(d)に従ってソース原液を調製した。 Separately, a source stock solution was prepared according to the above (d).
仕上がり後のソースに対する固形分換算で、天然澱粉質の含有量が4.8重量%、糖類の含有量が30重量%となるような量で、澱粉溶液とソース原液とを攪拌式加熱装置に投入し、よく混合した。次いで、98℃まで加熱し、同温度で30分間保持した後、ステンレス製のビーカーに取り出し流水中で20℃まで冷却し、40メッシュのステンレス製の篩を通した。防腐のため純度95%エタノールをソース全体に対して2重量%程度の量で添加し、よく混合した後、ビンに詰め、密閉して仕上がりとした。 The starch solution and the source stock solution are put into a stirring heating device in such an amount that the natural starch content is 4.8% by weight and the saccharide content is 30% by weight in terms of solid content with respect to the finished sauce. Mixed well. Next, the mixture was heated to 98 ° C. and held at that temperature for 30 minutes, then taken out into a stainless steel beaker, cooled to 20 ° C. in running water, and passed through a 40 mesh stainless steel sieve. For preservatives, 95% pure ethanol was added in an amount of about 2% by weight with respect to the whole sauce, mixed well, filled in a bottle, sealed and finished.
得られたソースの評価を表6に示す。 Table 6 shows the evaluation of the obtained source.
表6に示されるように、得られたソースは粘度の安定性に優れていた。また、食感及び風味が良好で、6ヶ月経過後も優れた風味及び食感を維持していた。 As shown in Table 6, the obtained sauce was excellent in viscosity stability. In addition, the texture and flavor were good, and the excellent flavor and texture were maintained after 6 months.
実施例3−2
湿熱処理コーンスターチとワキシーコーンスターチの無水換算の重量比が70:30となるように調製して天然澱粉質を得た。該天然澱粉質に対し、約2倍量の水を加えて良く混合し、澱粉溶液を調製した。また、別途、前記(d)に従ってソース原液を調製した。
Example 3-2
A natural starch was obtained by adjusting the weight ratio of wet heat-treated corn starch and waxy corn starch to 70:30 in anhydrous terms. About 2 times the amount of water was added to the natural starch and mixed well to prepare a starch solution. Separately, a source stock solution was prepared according to the above (d).
仕上がり後のソースに対する固形分換算で、天然澱粉質の含有量が4.8重量%、糖類の含有量が30重量%となるような量で、澱粉溶液とソース原液とを攪拌式加熱装置に投入し、よく混合した。次いで、98℃まで加熱し、同温度で20分間保持した後、ステンレス製のビーカーに取り出し流水中で20℃まで冷却し、40メッシュのステンレス製の篩を通した。防腐のため純度95%エタノールをソース全体に対して2重量%程度の量で添加し、よく混合した後、ビンに詰め、密閉して仕上がりとした。 The starch solution and the source stock solution are put into a stirring heating device in such an amount that the natural starch content is 4.8% by weight and the saccharide content is 30% by weight in terms of solid content with respect to the finished sauce. Mixed well. Next, the mixture was heated to 98 ° C. and held at that temperature for 20 minutes, then taken out into a stainless steel beaker, cooled to 20 ° C. in running water, and passed through a 40 mesh stainless steel sieve. For preservatives, 95% pure ethanol was added in an amount of about 2% by weight with respect to the whole sauce, mixed well, filled in a bottle, sealed and finished.
得られたソースの評価を表7に示す。 Table 7 shows the evaluation of the obtained source.
表7に示されるように、得られたソースは粘度の安定性に優れていた。また食感及び風味が良好で、6ヶ月経過後も優れた風味及び食感を維持していた。 As shown in Table 7, the obtained sauce was excellent in viscosity stability. In addition, the texture and flavor were good, and the excellent flavor and texture were maintained after 6 months.
実施例3−3
湿熱処理コーンスターチ、湿熱処理馬鈴薯澱粉、及びワキシーコーンスターチの無水換算の重量比が70:10:20となるように天然澱粉質を調製した。該天然澱粉質に対し、約2倍量の水を加えて良く混合し、澱粉溶液を調製した。また、別途、前記(d)に従ってソース原液を調製した。
Example 3-3
Natural starch was prepared so that the weight ratio of wet-heat-treated corn starch, wet-heat-treated potato starch, and waxy corn starch was 70:10:20 in terms of anhydrous weight. About twice the amount of water was added to the natural starch and mixed well to prepare a starch solution. Separately, a source stock solution was prepared according to the above (d).
仕上がり後のソースに対する固形分換算で、天然澱粉質の含有量が4.8重量%、糖類の含有量が30重量%となるような量で、澱粉溶液とソース原液とを攪拌式加熱装置に投入し、よく混合した。次いで、98℃まで加熱し、同温度で30分間保持した後、ステンレス製のビーカーに取り出し流水中で20℃まで冷却し、40メッシュのステンレス製の篩を通した。防腐のため純度95%エタノールをソース全体に対して2重量%程度の量で添加し、よく混合した後、ビンに詰め、密閉して仕上がりとした。 The starch solution and the source stock solution are put into a stirring heating device in such an amount that the natural starch content is 4.8% by weight and the saccharide content is 30% by weight in terms of solid content with respect to the finished sauce. Mixed well. Next, the mixture was heated to 98 ° C. and held at that temperature for 30 minutes, then taken out into a stainless steel beaker, cooled to 20 ° C. in running water, and passed through a 40 mesh stainless steel sieve. For preservatives, 95% pure ethanol was added in an amount of about 2% by weight with respect to the whole sauce, mixed well, filled in a bottle, sealed and finished.
得られたソースの評価を表8に示す。 Table 8 shows the evaluation of the obtained source.
表8に示されるように、得られたソースは粘度の安定性に優れていた。また食感及び風味が良好で、6ヶ月経過後も優れた風味及び食感を維持していた。 As shown in Table 8, the obtained sauce was excellent in viscosity stability. In addition, the texture and flavor were good, and the excellent flavor and texture were maintained after 6 months.
実施例3−4
湿熱処理コーンスターチと糯米澱粉の無水換算の重量比が85:15となるように天然澱粉質を調製した。該天然澱粉質に対し、約2倍量の水を加えて良く混合し、澱粉溶液を調製した。また、別途、前記(d)に従ってソース原液を調製した。
Example 3-4
Natural starch was prepared so that the weight ratio of wet-heated corn starch and glutinous rice starch in terms of anhydrous weight was 85:15. About twice the amount of water was added to the natural starch and mixed well to prepare a starch solution. Separately, a source stock solution was prepared according to the above (d).
仕上がり後のソースに対する固形分換算で、天然澱粉質の含有量が5.2重量%、糖類の含有量が30重量%となるような量で、澱粉溶液とソース原液とを攪拌式加熱装置に投入し、よく混合した。次いで、98℃まで加熱し、同温度で20分間保持した後、ステンレス製のビーカーに取り出し流水中で20℃まで冷却し、40メッシュのステンレス製の篩を通した。防腐のため純度95%エタノールをソース全体に対して2重量%程度の量で添加し、よく混合した後、ビンに詰め、密閉して仕上がりとした。 The starch solution and the source stock solution are charged into a stirring heating device in such an amount that the natural starch content is 5.2% by weight and the saccharide content is 30% by weight in terms of solid content with respect to the finished sauce. Mixed well. Next, the mixture was heated to 98 ° C. and held at that temperature for 20 minutes, then taken out into a stainless steel beaker, cooled to 20 ° C. in running water, and passed through a 40 mesh stainless steel sieve. For preservatives, 95% pure ethanol was added in an amount of about 2% by weight with respect to the whole sauce, mixed well, filled in a bottle, sealed and finished.
得られたソースの評価を表9に示す。 Table 9 shows the evaluation of the obtained source.
表9に示されるように、得られたソースは粘度の安定性に優れていた。また、食感及び風味が良好で、6ヶ月経過後も優れた風味及び食感を維持していた。 As shown in Table 9, the obtained sauce was excellent in viscosity stability. In addition, the texture and flavor were good, and the excellent flavor and texture were maintained after 6 months.
実施例3−5
湿熱処理小麦澱粉とワキシーコーンスターチの無水換算の重量比が85:15となるように天然澱粉質を調製した。該天然澱粉質に対し、約2倍量の水を加えて良く混合し、澱粉溶液を調製した。また、別途、前記(d)に従ってソース原液を調製した。 仕上がり後のソースに対する固形分換算で、天然澱粉質の含有量が5.2重量%、糖類の含有量が30重量%となるような量で、澱粉溶液とソース原液とを攪拌式加熱装置に投入し、よく混合した。次いで、98℃まで加熱し、同温度で30分間保持した後、ステンレス製のビーカーに取り出し流水中で20℃まで冷却し、40メッシュのステンレス製の篩を通した。防腐のため純度95%エタノールをソース全体に対して2重量%程度の量で添加し、よく混合した後、ビンに詰め、密閉して仕上がりとした。
Example 3-5
The natural starch was prepared so that the weight ratio of wet-heat treated wheat starch and waxy corn starch in anhydrous conversion was 85:15. About twice the amount of water was added to the natural starch and mixed well to prepare a starch solution. Separately, a source stock solution was prepared according to the above (d). The starch solution and the source stock solution are put into a stirring type heating device in such an amount that the content of natural starch is 5.2% by weight and the content of sugar is 30% by weight in terms of solid content with respect to the finished sauce. Mixed well. Next, the mixture was heated to 98 ° C. and held at that temperature for 30 minutes, then taken out into a stainless steel beaker, cooled to 20 ° C. in running water, and passed through a 40 mesh stainless steel sieve. For preservatives, 95% pure ethanol was added in an amount of about 2% by weight with respect to the whole sauce, mixed well, filled in a bottle, sealed and finished.
得られたソースの評価を表10に示す。 Table 10 shows the evaluation of the obtained source.
表10に示されるように、得られたソースは粘度の安定性に優れていた。また食感及び風味が良好で、6ヶ月経過後も優れた風味及び食感を維持していた。 As shown in Table 10, the obtained sauce was excellent in viscosity stability. In addition, the texture and flavor were good, and the excellent flavor and texture were maintained after 6 months.
実施例3−6
湿熱処理コーンスターチとワキシーコーンスターチの無水換算の重量比が85:15となるように天然澱粉質を調製した。仕上がり後のタレに対する固形分換算で、天然澱粉質5.5重量%、異性化糖(ぶどう糖果糖液糖)30重量%、しょうゆ42重量%、及び水22.5重量%となるような量で混合し、酢酸を用いてpH3.9になるように調整し、合計450gのタレ原料を得た。それを攪拌機付きの加熱容器にて攪拌を行いながら加熱(103〜104℃で20分間)した後、攪拌を行いながら20℃まで冷却し、ガラスビンに入れ仕上がりとした。
Example 3-6
Natural starch was prepared so that the weight ratio of wet-heat treated corn starch and waxy corn starch in terms of anhydrous water was 85:15. After mixing, the amount of natural starch is 5.5% by weight, 30% by weight of isomerized sugar (glucose fructose liquid sugar), 42% by weight of soy sauce, and 22.5% by weight of water. Was adjusted to pH 3.9 to obtain a total of 450 g of sauce material. It was heated while stirring in a heating vessel equipped with a stirrer (at 103 to 104 ° C. for 20 minutes), then cooled to 20 ° C. while stirring, and put into a glass bottle to finish.
得られたタレの評価を表11に示す。 Table 11 shows the evaluation of the obtained sauce.
表11に示されるように、得られたタレは粘度の安定性に優れていた。また食感及び風味が良好で、6ヶ月経過後も優れた風味及び食感を維持していた。 As shown in Table 11, the obtained sauce was excellent in viscosity stability. In addition, the texture and flavor were good, and the excellent flavor and texture were maintained after 6 months.
比較例3−7
湿熱処理コーンスターチとワキシーコーンスターチの無水換算の重量比が35:65となるように天然澱粉質を調製した。該天然澱粉質に対し、約2倍量の水を加えて良く混合し、澱粉溶液を調製した。また、別途、前記(d)に従ってソース原液を調製した。仕上がり後のソースに対する固形分換算で、天然澱粉質の含有量が4.8重量%、糖類の含有量が30重量%となるような量で、澱粉溶液とソース原液とを攪拌式加熱装置に投入し、よく混合した。次いで、98℃まで加熱し、同温度で30分間保持した後、ステンレス製のビーカーに取り出し流水中で20℃まで冷却し、40メッシュのステンレス製の篩を通した。防腐のため純度95%エタノールをソース全体に対して2重量%程度の量で添加し、よく混合した後、ビンに詰め、密閉して仕上がりとした。
Comparative Example 3-7
Natural starch was prepared so that the weight ratio of wet heat-treated corn starch and waxy corn starch in anhydrous conversion was 35:65. About twice the amount of water was added to the natural starch and mixed well to prepare a starch solution. Separately, a source stock solution was prepared according to the above (d). The starch solution and the source stock solution are put into a stirring heating device in such an amount that the natural starch content is 4.8% by weight and the saccharide content is 30% by weight in terms of solid content with respect to the finished sauce. Mixed well. Next, the mixture was heated to 98 ° C. and held at that temperature for 30 minutes, then taken out into a stainless steel beaker, cooled to 20 ° C. in running water, and passed through a 40 mesh stainless steel sieve. For preservatives, 95% pure ethanol was added in an amount of about 2% by weight with respect to the whole sauce, mixed well, filled in a bottle, sealed and finished.
得られたソースの評価を表12に示す。 Table 12 shows the evaluation of the obtained source.
表12に示されるように、得られたソースは粘度が不安定で、食感及び風味も好ましくなかった。 As shown in Table 12, the obtained sauce had an unstable viscosity, and the texture and flavor were not preferable.
比較例3−8
前記(c)で得られるワキシーコーンスターチのリン酸架橋澱粉に約2.5倍量の水を加え、澱粉溶液を調製した。また、別途、前記(d)に従ってソース原液を調製した。仕上がり後のソースに対する固形分換算で、リン酸架橋澱粉の含有量が4.2重量%、糖類の含有量が30重量%となるような量で、澱粉溶液とソース原液とを攪拌式加熱装置に投入し、よく混合した。次いで、98℃まで加熱し、同温度で30分間保持した後、ステンレス製のビーカーに取り出し流水中で20℃まで冷却し、40メッシュのステンレス製の篩を通した。防腐のため純度95%エタノールをソース全体に対して2重量%程度の量で添加し、よく混合した後、ビンに詰め、密閉して仕上がりとした。
Comparative Example 3-8
About 2.5 times the amount of water was added to the phosphate-crosslinked starch of waxy corn starch obtained in (c) to prepare a starch solution. Separately, a source stock solution was prepared according to the above (d). The starch solution and the source stock solution are added to the stirring heating device in such a quantity that the content of phosphate cross-linked starch is 4.2% by weight and the content of sugars is 30% by weight in terms of solid content with respect to the finished sauce. And mixed well. Next, the mixture was heated to 98 ° C. and held at that temperature for 30 minutes, then taken out into a stainless steel beaker, cooled to 20 ° C. in running water, and passed through a 40 mesh stainless steel sieve. For preservatives, 95% pure ethanol was added in an amount of about 2% by weight with respect to the whole sauce, mixed well, filled in a bottle, sealed and finished.
得られたソースの評価を表13に示す。 Table 13 shows the evaluation of the obtained source.
表13に示されるように、得られたソースは、粘度は安定しているが、風味が悪かった。 As shown in Table 13, the obtained sauce had a stable viscosity but a poor flavor.
Claims (6)
液状調味料全体に対する固形分換算で、天然澱粉質の含有量が1〜10重量%、糖類の含有量が5〜60重量%であり、
天然澱粉質が、無水換算で、湿熱処理天然澱粉45〜99重量%及び糯種天然澱粉1〜55重量%を合計して100重量%になるように調製されたものである液状調味料。 A liquid seasoning comprising natural starch and sugars,
In terms of solid content with respect to the whole liquid seasoning, the content of natural starch is 1 to 10% by weight, and the content of sugars is 5 to 60% by weight,
A liquid seasoning prepared such that the natural starch is 100% by weight in total of 45 to 99% by weight of the wet heat-treated natural starch and 1 to 55% by weight of the varieties of natural starch.
The liquid seasoning according to any one of claims 1 to 5, wherein the viscosity of the liquid seasoning is 1000 to 25000 cps at a measurement temperature of 20 ° C.
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