JP4510706B2 - Solid dispersion seasoning composition and method for producing the same - Google Patents

Description

  The present invention can uniformly disperse solids such as sesame seeds and grated radishes, and particularly relates to a solid dispersion seasoning liquid composition such as sauce or dressing that is excellent in dispersion stability when heated.

  Conventionally, in order to increase the dispersibility of solids such as sesame in seasoning liquids such as dressings, it has been studied to increase the viscosity of the seasoning liquids, and polysaccharides such as xanthan gum and native gellan gum are used as thickeners. Has been. However, the seasoning liquid using these polysaccharides has a large viscosity difference between high and low temperatures, and even at seasoning liquid having an appropriate viscosity at room temperature (about 25 ° C.), the high temperature (70 to 100 ° C.) when filling the container. Degree), the viscosity does not increase and may not be stably dispersed. Moreover, when the addition amount is added so as to be stably dispersed even at a high temperature, a thickening or gelation phenomenon that is not suitable as a seasoning liquid occurs at room temperature.

  Therefore, various investigations have been made on methods for producing seasonings such as sauces and dressings using pectin as a raw material. For example, in a manufacturing process of a semi-solid or emulsified liquid dressing, a solid dressing-like food (Patent Document 1) obtained by cooling after adding a polysaccharide such as pectin and a salt when heated, and an acidic liquid seasoning containing at least an aqueous phase part When producing a material, there is a method in which a low methoxyl pectin having a degree of esterification of 26 to 36% and a water-soluble calcium salt are used in combination as a part of the raw material of the aqueous phase (Patent Document 2). These are low methoxyl pectin (LM pectin) having a degree of esterification of 26 to 36%, and LM pectin having a relatively high degree of esterification is used. The problem is that the effect is low.

  Furthermore, a continuous phase containing a semi-gelled system crosslinked with a cation and containing a pectin with an upper limit of esterification of 55% and a lower limit of 5% (preferably an upper limit of 38% pectin, a lower limit of 20%). In addition, there is a fat-free and low-fat salad dressing composition (Patent Document 3) comprising a fat phase having a lower limit of fat content of 0% by weight and an upper limit of 35% by weight. However, it is only suggested that pectin can be used as a substitute for fat in salad dressings, and there is no description of the effect of dispersing solids such as sesame.

JP 61-139361 A Japanese Patent Publication No. 64-23 JP-A-9-103265

  This invention is developed in view of this situation, and it aims at providing the seasoning liquid composition which can disperse | distribute solid substances, such as sesame, uniformly, and its manufacturing method.

In view of the above-mentioned problems of the prior art, the present inventors have conducted intensive research. As a result, raw materials and solids containing pectin having a degree of esterification of 15% or less , an alkali metal salt and / or an alkaline earth metal salt are obtained. It has been found that by containing it, a seasoning liquid composition excellent in the dispersion stability of the solid content particularly when heated is obtained. Further, as a production method thereof, after dissolving pectin having an esterification degree of 15% or less in water, a raw material containing an alkali metal salt and / or an alkaline earth metal salt and a solid are added and mixed by stirring. I found something favorable.

That is, the present invention has the following aspects;
Item 1. A solid-dispersed seasoning liquid composition comprising a raw material and a solid containing a pectin having an esterification degree of 15% or less , an alkali metal salt and / or an alkaline earth metal salt.
Item 2. Dispersion of solid material, wherein pectin having a degree of esterification of 15% or less is dissolved in water, and then a raw material and solid material containing alkali metal salt and / or alkaline earth metal salt are added and mixed with stirring. A method for producing a seasoning liquid composition.

  According to the present invention, it is possible to prepare seasoning liquid compositions such as dressings and sauces that are excellent in dispersion stability of solids particularly during heating, so that workability at the time of filling seasoning liquid compositions containing solids is improved. It was way.

The solid dispersion seasoning liquid composition of the present invention is a seasoning liquid composition including a raw material containing a pectin having an esterification degree of 15% or less , an alkali metal salt and / or an alkaline earth metal salt, and a solid. To do.

The pectin used in the present invention is low methoxyl pectin (LM pectin) having an esterification degree of 15% or less . When pectin having a higher degree of esterification than this is used, the dispersion stability of the solid matter is poor. The lower the degree of esterification, the better the dispersion stability. However, pectin having a low degree of esterification in the marketed product is known to have an esterification degree of about 5%. % Can be exemplified as the lower limit.

  The pectin is commercially available, and examples thereof include Vistop [trademark] D-1382 manufactured by San-Ei Gen FFI Co., Ltd. The amount of pectin used in the present invention is 0.1 to 3.0% by weight, preferably 0.2 to 2.0% by weight, more preferably 0.3%, based on the seasoning liquid composition. Up to 1.5% by weight.

  The alkali metal salt used in the present invention is not particularly limited as long as it is a sodium salt or potassium salt whose acid is hydrochloric acid, carbonic acid, citric acid, phosphoric acid, gluconic acid, tartaric acid or the like. As an example of the sodium salt and / or potassium salt used in the present invention, sodium chloride (salt), trisodium citrate, sodium gluconate, trisodium phosphate, sodium glutamate, potassium carbonate, potassium bicarbonate, tripotassium citrate, One type or two or more types selected from tripotassium phosphate, dipotassium hydrogen phosphate, potassium gluconate, potassium tartrate, potassium chloride and the like can be mentioned. Moreover, you may add the seasoning containing sodium ions and potassium ions, such as soy sauce, mirin, and miso, as a raw material containing an alkali metal salt.

  Furthermore, examples of the alkaline earth metal salt used in the present invention include calcium salts and magnesium salts, with calcium salts being preferred. Examples of calcium salts include calcium lactate, calcium chloride, tricalcium phosphate, calcium monohydrogen phosphate, calcium dihydrogen phosphate, calcium gluconate, calcium carbonate, calcium citrate, calcium hydroxide, calcium pantothenate, pyrophosphate Used in the form of water-soluble calcium salts such as calcium dihydrogen and calcium sulfate, and as raw materials containing alkaline earth metal salts, used in the form of animal and vegetable milks such as milk and soy milk, and these dairy products be able to.

  The addition amount of the alkali metal salt and / or alkaline earth metal salt can be appropriately adjusted depending on the type of the alkaline earth metal salt used and the addition amount of the gelling agent. For example, in terms of the molar concentration in the seasoning composition of alkali metal and / or alkaline earth metal alone, 0.3 to 50 mmol / l, preferably 1.5 to 25 mmol / l can be mentioned. Furthermore, when calcium salt is used, the calcium content (weight) in the seasoning liquid composition is 0.001 to 0.2% by weight, preferably 0.005 to 0.1% by weight. In the case of adding calcium lactate, the amount (weight) of calcium lactate in the seasoning liquid composition is, for example, 0.01 to 1.0% by weight, preferably 0.05 to 0.5% by weight. Increasing the amount of alkaline earth metal salt tends to harden the gel.

  The present invention is characterized in that the solid matter to be dispersed in the seasoning liquid composition can be stably dispersed, particularly when heated. As solids to be dispersed in the seasoning liquid composition, sesame, grated radish, grated ginger, spices, herbs, pepper, garlic, dried konjac products, powdered tea such as green tea and green tea, fruits such as apples, radish, radish, onion, etc. There are no particular limitations on cut vegetables, grated, puree, pulp, sao and cut jelly. One or more selected from these can be used. Among these, it is preferable to use one or more selected from sesame and grated radish.

  Furthermore, the seasoning liquid composition of the present invention is a liquid seasoning including at least an aqueous phase portion containing the above-described raw materials and other raw materials such as vinegar and organic acids. Typical examples include sauces, dressings, sauces, noodle soup, ponzu, etc. from the product aspect. Examples of the dressing include an oilless dressing composed only of a water phase part, and a separation type (separate) dressing provided with an oil phase part on the water phase part.

  In addition, as other ingredients to be blended in the seasoning liquid composition of the present invention, raw materials usually used in seasoning liquid compositions, for example, vinegar, soy sauce, salt, saccharides, high-intensity sweeteners (sucralose) , Thaumatin and the like), fruit juice, acidulant, spice, chemical seasoning, and the like, flavors, coloring agents, preservatives, shelf life improvers, antioxidants, and the like.

  It should be noted that thickening polysaccharides other than the aforementioned pectin can be added to such an extent that the effects of the present invention are not affected. For example, xanthan gum, locust bean gum, carrageenan, guar gum, HM pectin, pullulan, cassia gum, deacylated gellan gum, native gellan gum, tamarind seed gum, psyllium seed gum, gelatin, tragacanth gum, caraya gum, gum arabic, macrohomopsis gum, agar , Rhamsan gum, alginic acids (alginic acid, alginate), curdlan, gati gum, methylcellulose (MC), hydroxypropylmethylcellulose (HPMC), sodium carboxymethylcellulose (CMC), carboxymethylcellulose (CMC) calcium, hydroxypropylcellulose (HPC), Such as hydroxyethyl cellulose (HEC), microcrystalline cellulose, fermented cellulose, microfibrous cellulose, etc. Cellulose derivatives, water-soluble hemicellulose, soybean polysaccharides, processed and modified starch, can be used in combination with one or more selected from among such raw-unmodified starch (raw starch).

  Furthermore, edible fats and oils such as salad oil and sesame oil can be added as the oil phase part. When providing an oil phase part, as a content of an oil phase part, 10 to 50 weight% with respect to a seasoning liquid composition, Preferably 15 to 30 weight% can be illustrated.

As a method for producing the seasoning liquid composition of the present invention, pectin having an esterification degree of 15% or less is dissolved in water, and then a raw material and a solid containing an alkali metal salt and / or an alkaline earth metal salt are added and stirred. It is characterized by mixing. After the pectin is dissolved in water, a raw material containing an alkali metal salt and / or an alkaline earth metal salt is added and mixed by stirring to produce a fine gel. With this fine gel, solids can be stably dispersed. In addition, since this fine gel-containing solution is excellent in solid matter dispersibility when heated (70 to 100 ° C.), the amount of solid matter in each container can be reduced even if the container is filled when heated. Since it can be made uniform, there is an advantage of excellent workability. The degree of comminution is preferably about 0.005 mm to 1 mm in diameter, and the degree of comminution can be adjusted by adjusting the stirring blade and the stirring speed during stirring and mixing.

  In addition, when sterilization etc. are needed after filling, it may heat again, and it is excellent also in the solid dispersibility after a heating. In addition, it becomes texture of grated radish or grated ginger-like by pulverizing into a larger gel. This gel not only gives a grated texture, but also contributes to the dispersion stability of grated vegetables, and can stably disperse grated radishes and the like. Moreover, even if the amount of grated radish is reduced as an incidental effect, a grated texture can be imparted.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples, comparative examples and the like, but the present invention is not limited thereto. Unless otherwise specified, “parts” means “parts by weight” in the prescription, and those marked with “*” in the text are manufactured by San-Ei Gen FFI Co., Ltd. Indicates a registered trademark of San-Ei Gen FFI Co., Ltd.

Example 1: Preparation of Sesame Dispersion Sauce Among the following recipes, a polysaccharide was added to water at room temperature (25 ° C) and stirred for 10 minutes, then concentrated soy sauce, mirin, sugar, salt and sesame were added and stirred. The mixture was heated to 90 ° C. Immediately after correction of the total amount (temperature of 80 ° C. or higher), the container was filled.

  From Table 2, the sauce using pectin with a degree of esterification of 15% had the solids uniformly dispersed even at a high temperature of 80 ° C., and the viscosity at 20 ° C. was low and kept in a solution state. On the other hand, in the sauce using pectin having an esterification degree of 28 to 34%, sesame floats at 80 ° C., and in the sauce using xanthan gum, the sesame can be stabilized by increasing the amount of addition, The viscosity at 0 ° C. was too high to be suitable as a seasoning liquid. In addition, the sauce using both native gellan gum and xanthan gum was able to disperse part of the sesame at high temperatures, but became a gel at 20 ° C.

Example 2: Grated dispersive dressing Among the following formulations, fructose glucose liquid sugar and pectin with a degree of esterification of 15% are added to water, heated and stirred at 80 ° C. for 10 minutes, and then sucralose, brewed vinegar, apple vinegar, tomato puree, tomato Add residue, apple puree, red wine concentrate, sodium L-glutamate and seasoning and stir to dissolve. While stirring at a rotation speed of about 100 rpm (slowly), calcium lactate (4 g) dissolved in a large amount of hot water (100 g) in advance is added, and the rotation speed is increased to about 200 rpm and mixed for several minutes. Salt (60 g) dissolved in hot water (200 g) at 60 ° C. was added and mixed at 100 to 200 rpm, and then a fragrance and a spice extract were added and mixed to prepare a dressing (pH 4.0). ).

  To 2 kg of this dressing, 100 g (5%), 200 g (10%), and 400 g (20%) of radish grated (radish paste 50; manufactured by Riken Chemical Industry Co., Ltd.) were added to prepare a grated dispersed dressing. However, even with 5% grated addition, the texture of grated radish was sufficiently imparted. In addition, even when the amount of radish grated was increased, the grated was sufficiently dispersed. Moreover, although this grated dispersion dressing was sprinkled on the vegetable salad, the entanglement with the vegetable was also good.

According to the present invention, it has become possible to provide seasoning liquid compositions such as sauces and dressings that are excellent in dispersibility of solids when heated.

Claims (2)

A solid-dispersed seasoning liquid composition comprising a raw material containing pectin having an esterification degree of 15% or less , an alkali metal salt and / or an alkaline earth metal salt, and a solid to be dispersed. Solid matter dispersion characterized by dissolving pectin having a degree of esterification of 15% or less in water, then adding a raw material containing alkali metal salt and / or alkaline earth metal salt and solid matter to be dispersed, and stirring and mixing. A method for producing a seasoning liquid composition.