JP4488986B2 - Liquid seasoning - Google Patents

Description

  The present invention relates to a liquid seasoning containing wet-heat-treated natural starch, grape seed natural starch, and sugars at a certain ratio.

  Liquid seasonings, particularly liquid seasonings with high viscosity, such as okonomiyaki sauce, tonkatsu sauce, and takoyaki sauce, contain starch as a thickening stabilizer.

  Conventionally, in these liquid seasonings, chemically synthesized starches such as phosphoric acid crosslinked starch, esterified starch, and etherified starch have been used.

  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.

  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.

  For these reasons, there has been a strong demand for a liquid seasoning that can exhibit excellent properties without using chemically synthesized starch.

  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.

  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.

  That is, the present invention relates to the following liquid seasonings.

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.

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.

  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.

  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.

  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.

  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.

  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.

  Item 5: The liquid seasoning according to any one of Items 1 to 4, wherein the grape seed natural starch is waxy corn starch.

  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.

  Hereinafter, the contents of the present invention will be described in more detail.

  In the present specification, unless otherwise specified, “%” represents “% by weight” and “part” represents “part by weight”.

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. 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.

  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).

  Wet heat-treated natural starch can be obtained by heat-treating natural starch.

  The method of the wet heat treatment is not particularly limited, and can be appropriately performed according to a known method.

  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.

  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.

  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.

  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.

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.

  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.

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

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  Among the mixtures, a mixture of wet heat-treated corn starch and wet heat-treated potato starch can exhibit particularly good effects.

I-2. Persimmon seed native starch Persimmon seed native starch is a natural starch that is almost 100% composed of amylopectin.

  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.

  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. 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.

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.

  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.

  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. 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.

  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. Saccharides The liquid seasoning of the present invention contains saccharides at a certain ratio.

  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.

  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.

  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.

  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. 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.

  For example, when making a source, it can be produced as follows.

  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.

  Separately, prepare a source stock solution containing a certain amount of sugars.

  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

  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. 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.

  Examples of food materials include vegetables and fruits used as source materials, seaweeds, and processed products thereof.

  Seasonings include soy sauce, salt, vinegar, caramel, acidulant, amino acid solution and the like.

  Additives include preservatives, pH stabilizers, sweeteners, colorants, thickeners, emulsifiers, fragrances, and the like. An example of the preservative is ethanol.

  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. 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.

  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. 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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

[material]
In the examples and comparative examples, the following materials were used.

(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.

  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.

  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) 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.

  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.

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) (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) (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) (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) 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.

Example 1: Starch type and liquid seasoning characteristics The following liquid seasonings (sauce) were prepared in place of the starch type and evaluated.

[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).

  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.

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.

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.

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.

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.

[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.

  The obtained results are shown in Table 1.

  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: 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.

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.

  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: Texture and flavor of liquid seasonings

  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: Very good
4: good
3: Normal
2: bad
1: Very bad

  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.

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.

  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.

  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.

  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.

  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).

  Table 5 shows the measurement results.

  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.

  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.

  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.

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) 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) 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: Very good
4: Good
3: Normal
2: Bad
1: very bad

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.

  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.

  Table 6 shows the evaluation of the obtained source.

  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.

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).

  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.

  Table 7 shows the evaluation of the obtained source.

  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.

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).

  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.

  Table 8 shows the evaluation of the obtained source.

  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.

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).

  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.

  Table 9 shows the evaluation of the obtained source.

  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.

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.

  Table 10 shows the evaluation of the obtained source.

  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.

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.

  Table 11 shows the evaluation of the obtained sauce.

  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.

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.

  Table 12 shows the evaluation of the obtained source.

  As shown in Table 12, the obtained sauce had an unstable viscosity, and the texture and flavor were not preferable.

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.

  Table 13 shows the evaluation of the obtained source.

  As shown in Table 13, the obtained sauce had a stable viscosity but a poor flavor.

Claims (6)

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 hydrothermally treated natural starch is one or more starches selected from the group consisting of hydrothermally treated corn starch, hydrothermally treated potato starch, hydrothermally treated sweet potato starch, hydrothermally treated tapioca starch, hydrothermally treated wheat starch, hydrothermally treated glutinous rice starch, and hydrothermally treated sago starch. The liquid seasoning according to claim 1. The liquid seasoning according to claim 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 another wet heat-treated natural starch. The liquid seasoning according to claim 1, wherein the wet heat-treated natural starch is a mixture of wet heat-treated corn starch and wet heat-treated potato starch. The liquid seasoning according to any one of claims 1 to 4, wherein the grape seed natural starch is waxy corn 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.