JP4641310B2 - seasoning - Google Patents

Description

The present invention relates to a seasoning capable of taking out ingredients and seasoning liquid at a uniform rate until the end by blending specific amounts of two or more kinds of ingredients having different sizes in a low-viscosity seasoning. Specifically, in a seasoning having a viscosity of 5 to 450 mPa · s, excluding ingredients remaining on the sieve having a mesh opening of 2 mm, the ingredients remaining on the sieve having a mesh opening of 2 mm are 40 to 70%. Contained and 30 to 80% of large ingredients remaining on the sieve with an opening of 4.75 mm with respect to the ingredients remaining on the sieve with an opening of 2 mm, at a uniform rate until the end It is related with the seasoning which can take out a big ingredient and seasoning liquid.

As a seasoning containing ingredients, there are, for example, Southern island dressing in which chopped peppers, onions, celery and the like are blended. The size of ingredients dispersed in the Southern Island dressing is about 3 mm square, even if it is large, and the viscosity is relatively high at 1000-20000 mPa · s. In this way, the dressing containing ingredients is made uniform in the dressing by using small ingredients and increasing the viscosity of the seasoning liquid so that the ingredients and seasoning liquid can be dispensed at a uniform rate until the end. Many such dressings are sold in the market.

However, even if the dressing is applied to vegetables or the like, the ingredients are small, so it is difficult to have a luxurious image full of ingredients, and because of the high viscosity, it is difficult to produce a refreshing flavor.

In such a situation, a seasoning that can sufficiently sense the presence of ingredients on vegetables or the like is desired. For example, Japanese Patent No. 2760664 (Patent Document 1) includes 500 to 2300 cp (500 ˜2300 mPa · s) dressing of 50 parts by weight, and at least one ingredient having at least one surface that maximizes the size of 5 to 10 mm × 5 to 30 mm is contained in a proportion of 20 to 60 parts by weight. An oil-in-water type dressing containing ingredients is disclosed. However, even in an oil-in-water dressing having a viscosity of 500 to 2300 mPa · s, it is still difficult to say that it has a refreshing feeling that is the quality that is being sought.

Therefore, the present inventors blended many large ingredients (specifically, 60% of the ingredients remaining on the sieve having an opening of 4.75 mm) to further reduce the viscosity of the seasoning liquid (specifically, Prepared a seasoning having a refreshing feeling of 240 mPa · s) and filled and sealed in a wide-mouth container. And when the seasoning was taken out from the wide-mouthed container with a spoon several times, the proportion of the ingredients decreased as the remaining amount decreased, the proportion of the seasoning liquid increased, and the ingredients increased in a uniform proportion until the end. The seasoning liquid could not be taken out.

Japanese Patent No. 2760664

An object of the present invention is a seasoning having a refreshing sensation in which the viscosity of the seasoning liquid excluding ingredients remaining on a sieve having an opening of 2 mm is 5 to 450 mPa · s. It is intended to provide a seasoning which can take out large ingredients and seasoning liquid remaining on a sieve having an opening of 4.75 mm at a uniform ratio when taking out in batches.

As a result of earnest research on the blended raw materials, the present inventors have included a specific ratio of ingredients remaining on the sieve having a mesh opening of 2 mm and products remaining on the sieve having a mesh opening of 2 mm. On the other hand, if the ingredients remaining on the sieve having an opening of 4.75 mm are contained in a specific ratio, unexpectedly large by filling the gaps between the large ingredients with the small ingredients to be described later entangled with the seasoning liquid It has been found that ingredients and seasoning liquid can be taken out at a uniform ratio, and finally the present invention has been completed.

That is, the present invention
(1) In a seasoning having a viscosity of 5 to 450 mPa · s, excluding ingredients remaining on a sieve having a mesh opening of 2 mm, the ingredients remaining on the sieve having a mesh opening of 2 mm are 40 to 70%. A seasoning containing 30 to 80% of the ingredients remaining on the sieve with an opening of 4.75 mm relative to the ingredients remaining on the sieve with an opening of 2 mm,
(2) The seasoning according to (1), wherein the seasoning is a separated liquid seasoning,
(3) The seasoning according to (1) or (2), wherein the seasoning is filled and sealed in a wide-mouth container having an outer diameter of 45 mm or more.
It is.

According to the present invention, in the seasoning with a refreshing feeling that the viscosity of the seasoning liquid is 5 to 450 mPa · s excluding ingredients remaining on the sieve having an opening of 2 mm, a plurality of the seasonings are spread from a wide-mouthed container with a spoon or the like. When taking out in batches, it is possible to provide a seasoning that can take out the large ingredients and seasoning liquid remaining on the 4.75 mm mesh sieve in a uniform ratio, so that a new type of seasoning that has never existed can be pioneered.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The seasoning in this invention consists of the ingredients which remain | survive on a 2mm opening sieve and the seasoning liquid except the said ingredients. The seasoning may be any of a separated liquid seasoning, an emulsified liquid seasoning, a non-oil seasoning, and an oiled seasoning, for example, a separated liquid dressing, an emulsified liquid dressing, a non-oil dressing, a topping sauce, a vegetable sauce, a fruit Examples include sauce and sauce.

The ingredient in the present invention means what remains on a sieve having an opening of 2 mm. Therefore, for example, a very small solid or paste that passes through a sieve having an opening of 2 mm is substantially regarded as part of the seasoning liquid.

The seasoning liquid in the present invention includes an oil phase only, an aqueous phase only, a separated liquid separated into an oil phase and an aqueous phase, an emulsified liquid in which an oil phase and an aqueous phase are emulsified, etc. Either is acceptable. In particular, when the separated liquid seasoning from which the oil phase and the aqueous phase have been separated is taken out from the wide-mouthed container in multiple portions with a spoon, etc., only large ingredients and seasoning liquid can be taken out from the beginning to the end in a uniform ratio. In addition, the oil phase and the aqueous phase of the extracted seasoning liquid can be taken out at a uniform ratio, which is preferable.

Moreover, the viscosity of the said seasoning liquid is 5-450 mPa * s, Preferably it is 10-300 mPa * s. The viscosity of the seasoning liquid at 20 ° C. This is a value calculated from the reading after 1 minute at 10 rpm using a BH viscometer equipped with No. 2. When the seasoning liquid is a separated liquid, the seasoning liquid is stirred for 1 minute at 1400 rpm with an emulsifier (TK Robotics (Primix Co., Ltd.)) to temporarily emulsify the aqueous phase and the oil phase. It means that the viscosity is within the above range. If the viscosity of the seasoning liquid is higher than the above range, the quality will not be refreshing. On the other hand, if the viscosity is lower than the above range, it is difficult to take out large ingredients and seasoning liquid uniformly, which is inappropriate.

In the present invention, the ratio of the ingredients remaining on the sieve having an opening of 2 mm is 40 to 70%, preferably 50 to 70%. If the proportion of ingredients remaining on the 2 mm mesh sieve is less than the above range, the proportion of the seasoning liquid increases as the remainder decreases when it is taken out from the wide-mouthed container with a spoon etc. It is not preferable because large ingredients and seasoning liquid cannot be taken out at a uniform rate. On the other hand, if the ratio of the ingredients remaining on the sieve having an opening of 2 mm exceeds the above range, the ratio of the seasoning liquid to the ingredients is low, and there is almost no seasoning liquid when taken out, which is not preferable.

The ingredients remaining on the 2 mm mesh sieve are composed of at least two kinds of ingredients having different sizes, and the ratio of the two or more ingredients is relative to the ingredients remaining on the 2 mm mesh sieve. The material remaining on the sieve having a mesh opening of 4.75 mm is 30 to 80%, preferably 50 to 80%. When the ingredients remaining on the 4.75 mm sieve are less than the above range with respect to the ingredients remaining on the 2 mm sieve, the large ingredients when taken out from the wide-mouthed container with a spoon etc. The ratio of the ingredients is low, and the presence of ingredients cannot be fully felt on vegetables and the like, which is not preferable. On the other hand, when the ingredients remaining on the sieve with an opening of 4.75 mm are larger than the above range with respect to the ingredients remaining on the sieve with an opening of 2 mm, when the ingredients are taken out from the wide-mouthed container in multiple times with a spoon or the like. The ratio of the seasoning liquid increases as the remaining amount decreases, and it is not preferable because the large ingredients and the seasoning liquid cannot be taken out at a uniform ratio until the end.

The large ingredients remaining on the 4.75 mm sieve and the small ingredients remaining on the 2 mm sieve without being left on the 4.75 mm sieve are the same as long as the sizes are different. Either a material or a different material may be used. Moreover, when processing the said ingredient | tool to the magnitude | size mentioned above, what is necessary is just to select a dicer, a slicer, a comb blade cutter, etc. suitably, and to cut.

Examples of the ingredients include onions, tomatoes, cucumbers, eggplants, carrots, radishes, apples, pineapples, grapes, cheeses, pickles, olives, red peppers, shiitake mushrooms, bacon, green onions, ginger, garlic, and ginger. It is done.

The seasoning in the present invention is preferably filled and sealed in a wide-mouth container having a mouth outer diameter of 45 mm or more, and more preferably filled and sealed in a wide-mouth container having a mouth outer diameter of 50 mm or more. When the outer diameter of the mouth is smaller than the above range, it is difficult to take out with a spoon or the like, which is not preferable. Examples of the wide mouth container include a wide mouth glass bottle, a wide mouth PET container, and a wide mouth plastic multilayer container. The upper limit of the outer diameter of the mouth is not particularly provided, but if the outer diameter of the mouth is 300 mm or more, it is not preferable because it is difficult to handle because the internal capacity is large and the product weight is heavy.

The seasoning of this invention should just mix | blend suitably the raw material generally used for the seasoning in the range which does not impair the effect of this invention other than the ingredients mentioned above. Examples of such raw materials include rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil and other animal and vegetable oils or refined oils (salad oil), or MCT. (Medium chain fatty acid triglycerides), oils and fats obtained by applying chemical and enzymatic treatments such as diglycerides, hydrogenated oils, transesterified oils, etc., or edible oils and fats such as seasoning oils such as various spice oils, vinegar, salt, sugar , Various seasonings such as soy sauce, miso, miso, amino acids, nucleic acid umami seasonings, acid materials such as citric acid, malic acid, citrus juice, spices, antioxidants such as ascorbic acid, vitamin E, pigments, xanthan gum, Tamarind seed gum, processed starch, thickener such as gelatin, egg yolk, phospholipase A treated egg yolk, lecithin, lysolecithin, monoglycerin fatty acid ester Ether, polyglycerol fatty acid esters, emulsifying materials such as sucrose fatty acid esters.

The method for producing the seasoning according to the present invention comprises a large ingredient remaining on the 4.75 mm opening sieve which is an essential raw material of the present invention, and a 2 mm opening without remaining on the 4.75 mm opening sieve. The small ingredients remaining on the sieve and the other ingredients described above are appropriately selected, mixed and stirred, and the seasoning liquid having a viscosity of 5 to 450 mPa · s is filled and sealed in a wide-mouth container having an outer diameter of 45 mm or more. If it is a method, it will not specifically limit.

Hereinafter, the manufacturing method of the seasoning of this invention is demonstrated concretely based on an Example. The present invention is not limited to these examples.

<Separated liquid seasoning liquid>
According to the following composition, the raw material of the aqueous phase was stirred and mixed at 2500 rpm for 5 minutes using an emulsifier (TK Robotics (Primics Co., Ltd.)). The viscosity of this water phase part was 60 mPa · s (rotor No. 2, 10 rpm, 20 ° C.). Furthermore, the raw material of the oil phase part was added to the said water phase part, and it stirred and mixed at 1400 rpm for 1 minute, and manufactured the separation liquid seasoning liquid temporarily emulsified. The viscosity of the separated liquid seasoning liquid temporarily emulsified was 240 mPa · s (rotor No. 2, 10 rpm, 20 ° C.).

<Combination ratio of separated liquid seasoning liquid>
(Water phase)
9% white wine vinegar
Super white sugar 5%
Salt 4%
Concentrated lemon juice 0.5%
Soy sauce 0.5%
Black pepper 0.25%
(Black pepper with a size that does not remain on a 2 mm mesh sieve)
Xanthan gum 0.07%
Shimizu residue (oil phase)
Rapeseed oil 40%
―――――――――――――――――――
Total 100%

<Large ingredients>
The onion was peeled off and cut into a top and a dice to 7 mm. And it was water-cooled after blanching for 10 minutes at 70 degreeC. Next, it filtered with the standard sieve of 4.75 mm of openings of JISZ8801-2000 (Japanese Industrial Standard). Furthermore, the excess moisture was removed from the back side of the sieve using Kim Towel (registered trademark), and the ingredients remaining on the sieve having an opening of 4.75 mm were made large ingredients.

<Small ingredients>
Pickles 3 mm square (Sweet Relish SR-31) were dispersed in 10 times the amount of fresh water, and this dispersion was filtered through a standard sieve of JISZ8801-2000 (Japanese Industrial Standard) with an opening of 4.75 mm. Next, the filtrate part was filtered with a standard sieve having an opening of 2 mm according to JISZ8801-2000 (Japanese Industrial Standard). Furthermore, extra water was removed from the back side of the standard sieve having a mesh opening of 2 mm using Kim Towel (registered trademark), and the ingredients remaining on the sieve having a mesh opening of 2 mm were made small.

A seasoning was prepared based on the following test examples using the separated liquid seasoning liquid, the large ingredients, and the small ingredients prepared as described above.

[Test Example 1]
Examples and Comparative Examples were prepared stepwise so that the ratio of the separated liquid seasoning liquid to ingredients was 1: 9 to 9: 1. The ratio of the large ingredients to the small ingredients at this time was fixed at 6: 4, and a seasoning with a total amount of 120 g was prepared. The seasoning was filled and sealed in a wide-mouth glass bottle having a mouth outer diameter of 51.95 mm (Jam 140ST (manufactured by Toyo Glass Co., Ltd.)), sterilized with hot water at 90 ° C. for 15 minutes, and cooled. In addition, by the hot water sterilization, the temporary emulsification of the seasoning liquid was broken and became a separated liquid. The obtained seasoning was taken in 10 tablespoons at a time with a spoonful of spoon, and it was evaluated whether large ingredients and seasoning liquid could be taken out uniformly. The results are shown in Table 1.

From Table 1, Examples 1-4 in which 40 to 70% of the ingredients remaining on the sieve having a mesh opening of 2 mm with respect to the product are contained in Comparative Examples 1 to 3 in which the ingredients are 10 to 30%, and Compared to Comparative Example 4 and Comparative Example 5 in which the ingredients are 80 to 90%, it is preferable because a large ingredient and seasoning liquid can be taken out at a uniform rate until the end, and in particular, the ingredients are 50 to 50%. It is understood that Examples 2-4, which is 70%, are more preferred. Although not described in Table 1, Examples 1 to 4 were suitable because the oil phase and the aqueous phase could be taken out at a uniform rate until the end.

[Test Example 2]
Examples and Comparative Examples were prepared step by step so that the ratio of large ingredients to small ingredients was 1: 9 to 10: 0. The ratio of the seasoning liquid and ingredients at this time was fixed at 4: 6, and a total amount of 120 g of seasoning was prepared. The seasoning was filled and sealed in a wide-mouth glass bottle having a mouth outer diameter of 51.95 mm (Jam 140ST (manufactured by Toyo Glass Co., Ltd.)), sterilized with hot water at 90 ° C. for 15 minutes, and cooled. In addition, by the hot water sterilization, the temporary emulsification of the seasoning liquid was broken and became a separated liquid. The obtained seasoning was taken in 10 tablespoons at a time with a spoonful of spoon, and it was evaluated whether large ingredients and seasoning liquid could be taken out uniformly. The results are shown in Table 2.

From Table 2, Examples 5-10 in which 30-80% of large ingredients remaining on the sieve with an opening of 4.75 mm are contained relative to the ingredients remaining on the sieve with an opening of 2 mm, the large ingredients Compared with Comparative Example 6 and Comparative Example 7 containing 10 to 20% of the material, the ratio of the large ingredients is high, and the presence of the ingredients is preferable. On the other hand, the large ingredients are 90 to 100. Compared to Comparative Example 8 and Comparative Example 9 in which the content is%, a large ingredient and seasoning liquid can be taken out at a uniform rate until the end, which is preferable. In particular, Examples 7 to 10 in which the ingredients are 50 to 80% are more preferable because the ratio of large ingredients is high and large ingredients and seasoning liquid can be taken out at a uniform rate until the end. Is understood. Although not described in Table 2, Examples 5 to 10 were suitable because the oil phase and the aqueous phase could be taken out at a uniform rate until the end.

Claims (3)

In the seasoning having a viscosity of 5 to 450 mPa · s except for ingredients remaining on the sieve having a mesh opening of 2 mm, 40 to 70% of ingredients remaining on the sieve having a mesh opening of 2 mm are contained. And the seasoning characterized by 30-30% of the ingredients remaining on the sieve with an opening of 4.75 mm being contained with respect to the ingredients remaining on the sieve with an opening of 2 mm. The seasoning according to claim 1, wherein the seasoning is a separated liquid seasoning. The seasoning according to claim 1 or 2, wherein the seasoning is filled and sealed in a wide-mouth container having an outer diameter of 45 mm or more.