JP4648260B2 - Gel-like seasoning in a container and method for producing the same - Google Patents
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- 235000011194 food seasoning agent Nutrition 0.000 title claims description 120
- 238000004519 manufacturing process Methods 0.000 title description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 54
- 239000000499 gel Substances 0.000 claims description 30
- 229920001285 xanthan gum Polymers 0.000 claims description 16
- 239000000230 xanthan gum Substances 0.000 claims description 16
- 235000010493 xanthan gum Nutrition 0.000 claims description 16
- 229940082509 xanthan gum Drugs 0.000 claims description 16
- 229920000161 Locust bean gum Polymers 0.000 claims description 14
- 235000010418 carrageenan Nutrition 0.000 claims description 14
- 239000000679 carrageenan Substances 0.000 claims description 14
- 229920001525 carrageenan Polymers 0.000 claims description 14
- 229940113118 carrageenan Drugs 0.000 claims description 14
- 235000010420 locust bean gum Nutrition 0.000 claims description 14
- 239000000711 locust bean gum Substances 0.000 claims description 14
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 14
- 229920001817 Agar Polymers 0.000 claims description 9
- 229920002907 Guar gum Polymers 0.000 claims description 9
- 239000008272 agar Substances 0.000 claims description 9
- 235000010419 agar Nutrition 0.000 claims description 9
- 239000000665 guar gum Substances 0.000 claims description 9
- 235000010417 guar gum Nutrition 0.000 claims description 9
- 229960002154 guar gum Drugs 0.000 claims description 9
- 235000010987 pectin Nutrition 0.000 claims description 6
- 229920001277 pectin Polymers 0.000 claims description 6
- 239000001814 pectin Substances 0.000 claims description 6
- 229920002148 Gellan gum Polymers 0.000 claims description 4
- 235000010492 gellan gum Nutrition 0.000 claims description 4
- 239000000216 gellan gum Substances 0.000 claims description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims 3
- 229920002581 Glucomannan Polymers 0.000 claims 3
- 230000001174 ascending effect Effects 0.000 claims 3
- 229940046240 glucomannan Drugs 0.000 claims 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 239000003349 gelling agent Substances 0.000 description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 29
- 239000007788 liquid Substances 0.000 description 13
- 235000021419 vinegar Nutrition 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 238000000926 separation method Methods 0.000 description 10
- 239000000052 vinegar Substances 0.000 description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 235000013555 soy sauce Nutrition 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 235000020097 white wine Nutrition 0.000 description 6
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 5
- 230000003385 bacteriostatic effect Effects 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 239000001632 sodium acetate Substances 0.000 description 5
- 235000017281 sodium acetate Nutrition 0.000 description 5
- 235000019583 umami taste Nutrition 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- 241000287828 Gallus gallus Species 0.000 description 4
- 241000269851 Sarda sarda Species 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
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- 235000015110 jellies Nutrition 0.000 description 4
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- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 3
- 239000006000 Garlic extract Substances 0.000 description 3
- 239000004698 Polyethylene Substances 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 235000020706 garlic extract Nutrition 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 238000000034 method Methods 0.000 description 3
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- 235000020357 syrup Nutrition 0.000 description 3
- 235000015113 tomato pastes and purées Nutrition 0.000 description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 2
- 159000000021 acetate salts Chemical class 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
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- 240000008886 Ceratonia siliqua Species 0.000 description 1
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- 239000004278 EU approved seasoning Substances 0.000 description 1
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Description
本発明は、常温保存が可能な容器入りゲル状調味料及びその製造方法に関するものである。 The present invention relates to a gelled seasoning that can be stored at room temperature and a method for producing the same.
ゲル状調味料に関して、特許文献１は、適度な粘弾性を有するにもかかわらず、切れが良く、ざらつかずに滑らかな食感を有するゲル状調味料を提供することを目的として、調味成分を含み、２０℃における破断強度が１０〜１００ｇ／ｃｍ２及び２０℃における破断ひずみが０．０５〜０．２５であることを特徴とするゲル状調味料を開示している。また、特許文献１は、ゲル化剤としてジェランガム及びキサンタンガムを併用することを開示している。 With regard to the gel-like seasoning, Patent Document 1 discloses a seasoning component for the purpose of providing a gel-like seasoning having a good texture without being rough and having a smooth texture despite having an appropriate viscoelasticity. A gel-like seasoning characterized by having a breaking strength at 20 ° C. of 10 to 100 g / cm 2 and a breaking strain at 20 ° C. of 0.05 to 0.25. Patent Document 1 discloses that gellan gum and xanthan gum are used in combination as gelling agents.
また、特許文献２は、適度な粘弾性を具備しており、しかも口溶けの良好なゲル状調味料組成物を提供することを目的として、常温で１０〜６０ｇ／ｃｍ２のゲル強度を有し、調味料を包含するゲル状調味料と液状調味料を、前者１重量部に対し後者を０．０５〜０．５重量部の割合で含有することを特徴とするゲル状調味料組成物を開示している。また、特許文献２は、ゲル化剤としてキサンタンガム、ローカストビーンガム及びジェランガムを使用することを開示している。 Patent Document 2 has a gel strength of 10 to 60 g / cm 2 at room temperature for the purpose of providing a gel-like seasoning composition having moderate viscoelasticity and having good meltability in the mouth. A gel-like seasoning composition containing a seasoning-containing gel-like seasoning and a liquid seasoning in an amount of 0.05 to 0.5 parts by weight of the latter with respect to 1 part by weight of the former Disclosure. Patent Document 2 discloses the use of xanthan gum, locust bean gum and gellan gum as gelling agents.
また、特許文献３は、粘弾性が強いにもかかわらず、切れの良いゲル状調味料を提供することを目的として、呈味物質及び水を含む液体が、キサンタンガム、ローカストビーンガム及び水溶性ヘミセルロースとでゲル化されたゲル状調味料を開示している。 In addition, Patent Document 3 discloses that a liquid containing a taste substance and water is xanthan gum, locust bean gum, and water-soluble hemicellulose, for the purpose of providing a gel-like seasoning that has good viscoelasticity and has good cutting properties. And a gel-like seasoning gelled.
特許文献１から特許文献３は、ゲル状調味料の粘弾性、食感を解決課題とするものであり、保存性を解決課題とするものではない。すなわち、本発明の目的は、常温で保存することができる容器入りゲル状調味料及びその製造方法を提供することにある。 Patent Document 1 to Patent Document 3 are intended to solve the viscoelasticity and texture of the gel-like seasoning, and not to preserve the storage stability. That is, the objective of this invention is providing the gel-like seasoning with a container which can be preserve | saved at normal temperature, and its manufacturing method.
本発明者らは、長期保存可能で且つ風味の優れたゲル状調味料について検討の結果、本発明の目的を達成するためのポイントが、ゲル強度、ｐＨおよび酢酸酸度にあることを知見した。 As a result of studying a gel-like seasoning that can be stored for a long time and excellent in flavor, the present inventors have found that the points for achieving the object of the present invention are gel strength, pH, and acetic acidity.
かかる技術的課題は、絞り出し口を有する柔軟容器に収容された容器入りゲル状調味料であって、当該ゲル状調味料は、調味成分及びゲル化剤並びに、酢酸及を含有し、ゲル強度が０．１〜０．７Ｎ／ｃｍ２、ｐＨが４．５以下、 酢酸酸度が０．７％以上であることを特徴とする容器入りゲル状調味料により達成される。 Such a technical problem is a gelled seasoning contained in a flexible container having a squeeze mouth, and the gelled seasoning contains a seasoning component, a gelling agent, acetic acid, and has a gel strength. 0.1 to 0.7 N / cm 2 , pH is 4.5 or less, and acetic acidity is 0.7% or more.
また、かかる技術的課題は、絞り出し口を有する柔軟容器に収容された容器入りゲル状調味料の製造方法であって、調味成分及びゲル化剤並びに、酢酸を含有し、ｐＨが４．５以下、 酢酸酸度が０．７％以上に調整された液状調味料を、ゲル化剤の溶融温度〜１００℃達温で加熱処理した後、前記ゲル化剤のゲル化温度以上の温度で前記柔軟容器にホットパック充填し、次いで冷却することを特徴とする容器入りゲル状調味料の製造方法により達成される。 Further, such a technical problem is a method for producing a gel-like seasoning containing a container accommodated in a flexible container having a squeeze port, which contains a seasoning component, a gelling agent, and acetic acid, and has a pH of 4.5 or less. After the liquid seasoning having an acetic acid degree adjusted to 0.7% or more is heat-treated at a melting temperature of the gelling agent to a temperature of 100 ° C., the flexible container is heated at a temperature equal to or higher than the gelling temperature of the gelling agent. It is achieved by a method for producing a gel-like seasoning in a container, which is filled with a hot pack and then cooled.
本発明のゲル状状調味料は、小さい口径から絞り出すことにより、外観的に美しいクラッシュドゼリー状の調味料を提供することができる。
また、ホットパック充填であることと、低ｐHで適度な酢酸酸度をもつことによって殺菌乃至静菌効果があり、常温で長期間保存することができる。
また、あらかじめゲル化剤を水に分散させておくことで、ゲル化剤単独での加熱溶解をすることなく、他の調味料と合わせて加熱調理ができ、さらに冷却後に望ましいゲル強度を確実に得ることができる。
また、濁りの少ない原料を使用し、油を使用しない場合には、透明感のあるノンオイルタイプのゲル状調味料を提供することができる。
また、本発明のゲル状調味料は、いろいろの食品に加えて喫食することができ、新しい食品乃至料理の幅を広げることができる。
また、本発明のゲル状調味料は、常温で長期間保存した後においても、離水は然程多くない。
The gel-like seasoning of the present invention can provide a crushed jelly-like seasoning that is beautiful in appearance by squeezing from a small caliber.
Moreover, it has a bactericidal or bacteriostatic effect by being hot-packed and having a low acetic acid degree and low pH, and can be stored at room temperature for a long time.
In addition, by pre-dispersing the gelling agent in water, it can be cooked with other seasonings without heating and dissolving the gelling agent alone, and the desired gel strength can be ensured after cooling. Obtainable.
In addition, when a raw material with less turbidity is used and no oil is used, a non-oil type gel seasoning with a transparent feeling can be provided.
Moreover, the gel-like seasoning of the present invention can be eaten in addition to various foods, and the range of new foods or dishes can be expanded.
Moreover, the gel-like seasoning of the present invention does not have so much water separation even after being stored at room temperature for a long time.
本発明のゲル状調味料は、調味成分及びゲル化剤並びに、酢酸を含有する。ここで、調味成分としては、特に制限はなく、例えば、かつおぶしエキス、醤油、みりん風発酵調味料、トマトペースト、オニオンエキス、ガーリックエキス、野菜エキス、チキンエキス、白ワインなどが挙げることができる。 The gel-like seasoning of the present invention contains a seasoning component, a gelling agent, and acetic acid. Here, the seasoning component is not particularly limited, and examples thereof include bonito extract, soy sauce, mirin-style fermented seasoning, tomato paste, onion extract, garlic extract, vegetable extract, chicken extract, and white wine.
より具体的には、例えば、和風味のゲル状調味料を得る場合には、調味成分としては、かつおぶしエキス、醤油、みりん風発酵調味料等が好適に使用することができる。また、コンソメ風味のゲル状調味料を得る場合には、野菜エキス、チキンエキス、白ワイン等を挙げることができる。また、洋風味のゲル状調味料を得る場合には、トマトペースト、オニオンエキス、ガーリックエキス、白ワイン等を挙げることができる。 More specifically, for example, when obtaining a Japanese-flavored gel-like seasoning, bonito extract, soy sauce, mirin-style fermented seasoning and the like can be suitably used as the seasoning component. Moreover, when obtaining a gel-like seasoning of a consomme flavor, a vegetable extract, a chicken extract, white wine etc. can be mentioned. Moreover, when obtaining a Western-like gel-like seasoning, tomato paste, an onion extract, a garlic extract, white wine, etc. can be mentioned.
次に、ゲル化剤としては、カラギーナン、ローカストビーンガム及びキサンタンガムを含有させるのがよい。また、これに必要に応じて、さらにグアーガム、ペクチン、寒天の１種又は２種以上を組み合わせて使用することで、ゲル状調味料のゲル強度０．１〜０．７Ｎ／ｃｍ２に調整することができる。ゲル化剤の組み合せについて更に具体例を示すと、和風味のゲル状調味料の場合は、和風味を特徴付けるために脆く粘弾性の少ないゲルであることが好ましく、そのためのゲル化剤としては、カラギーナン、ローカストビーンガム、キサンタンガムを含有させるとよい。また、コンソメ風味のゲル状調味料の場合は、保型性と粘弾性のあるゲルであることが好ましく、そのためのゲル化剤としては、カラギーナン、ローカストビーンガム、キサンタンガムに加えて更に、グアガム、ペクチン、ジェランガム及び寒天のうちから選ばれる１種以上を含有させるとよい。また、洋風味のゲル状調味料の場合は、コンソメ風味の場合と同様に保型性と粘弾性のあるゲルであることが好ましく、そのためのゲル化剤の組合せとしては、コンソメ風味のゲル状調味料の場合と同様の組み合わせを例示することができる。 Next, as the gelling agent, carrageenan, locust bean gum and xanthan gum are preferably contained. Moreover, if necessary, the gel strength of the gel-like seasoning is adjusted to 0.1 to 0.7 N / cm 2 by further using one or more of guar gum, pectin, and agar in combination. be able to. More specific examples of the combination of gelling agents, in the case of a Japanese-flavored gel-like seasoning, it is preferably a brittle and less viscoelastic gel for characterizing the Japanese flavor, and as a gelling agent for that purpose, Carrageenan, locust bean gum, and xanthan gum may be contained. Further, in the case of a consomme-flavored gel-like seasoning, a gel having shape retention and viscoelasticity is preferred, and as a gelling agent therefor, in addition to carrageenan, locust bean gum, xanthan gum, guar gum, It is good to contain 1 or more types chosen from pectin, gellan gum, and agar. Further, in the case of a Western-flavored gel-like seasoning, it is preferable that the gel has a shape-retaining property and a viscoelasticity as in the case of a consomme-flavored. The same combination as the case of a seasoning can be illustrated.
ゲル化剤の含有量は、ゲル状調味料のゲル強度が０．１〜０．７Ｎ／ｃｍ２、好ましくは０．４０〜０．６０Ｎ／ｃｍ２となるように調整する。ゲル強度が０．１Ｎ／ｃｍ２より小さくなるとゲル状調味料と認識できる十分な物性が得られなくなり、反対にゲル強度が０．７Ｎ／ｃｍ２より大きくなると口溶けが悪くなるだけでなく、柔軟容器の絞り出し口からの絞り出すのに過剰な力を要するようになる。 The content of the gelling agent is adjusted so that the gel strength of the gel seasoning is 0.1 to 0.7 N / cm 2 , preferably 0.40 to 0.60 N / cm 2 . If the gel strength is less than 0.1 N / cm 2, sufficient physical properties that can be recognized as a gel-like seasoning cannot be obtained, and conversely, if the gel strength is greater than 0.7 N / cm 2 , not only does the mouth melt poor, but also flexibility. Excessive force is required to squeeze out from the squeezing port of the container.
上記したゲル強度を得るためのゲル化剤の含有量を例示すると、和風味の液状調味料の場合は、液状調味料に対して、カラギーナン０．１〜０．６質量％、ローカストビーンガム０．１〜０．４質量％、キサンタンガム０．０１〜０．１質量％の範囲で適宜調整することが望ましい。また、コンソメ風味の液状調味料の場合は、液状調味料に対して、カラギーナン０．０１〜０．１質量％、ローカストビーンガム０．０１〜０．０８質量％、キサンタンガム０．０２〜０．０７質量％、グアーガム０．０５〜０．２質量％、ペクチン０．０５〜０．２質量％、寒天０．０５〜０．２質量％の範囲で適宜調整することが望ましい。また、洋風味の液状調味料の場合は、液状調味料に対して、カラギーナンを０．２〜０．４質量％、ローカストビーンガムを０．０２〜０．０５質量％、キサンタンガムを０．０４〜０．０８質量％、グアーガムを０．１〜０．２質量％、ペクチンを０．１〜０．２質量％、寒天を０．１〜０．２質量％の範囲で適宜調整することが望ましい。 When the content of the gelling agent for obtaining the gel strength described above is exemplified, in the case of a Japanese-flavored liquid seasoning, 0.1 to 0.6% by mass of carrageenan, locust bean gum 0 with respect to the liquid seasoning It is desirable to adjust suitably in the range of 0.1-0.4 mass% and xanthan gum 0.01-0.1 mass%. Moreover, in the case of the liquid seasoning of a consomme flavor, 0.01-0.1 mass% of carrageenan, 0.01-0.08 mass% of locust bean gum, 0.02-0. It is desirable to adjust appropriately in the range of 07 mass%, guar gum 0.05-0.2 mass%, pectin 0.05-0.2 mass%, and agar 0.05-0.2 mass%. In the case of a Western-flavored liquid seasoning, 0.2 to 0.4 mass% carrageenan, 0.02 to 0.05 mass% locust bean gum, and 0.04 xanthan gum to the liquid seasoning. -0.08% by mass, guar gum 0.1-0.2% by mass, pectin 0.1-0.2% by mass, and agar 0.1-0.2% by mass as appropriate. desirable.
なお、本発明において、ゲル強度とは、プランジャー１６ｍｍφ、レンジ幅０〜２ｋｇのレオメーター（サン科学製）を使用し、試料台の上昇スピード６０ｍｍ／ｍｉｎでプランジャーを温度２０℃、厚さ５０ｍｍのゲル状調味料中へ２０ｍｍ進入させたときの最大荷重をいう。 In the present invention, the gel strength is a rheometer (manufactured by Sun Kagaku) with a plunger of 16 mmφ and a range width of 0 to 2 kg, and the plunger is heated at a temperature of 20 ° C. with a sample table rising speed of 60 mm / min. It refers to the maximum load when 20 mm enters a 50 mm gel-like seasoning.
本発明のゲル状調味料において、酢酸は、ワインビネガー、リンゴ酢、醸造酢等の酢を配合することにより含有させることができる。また、酢酸塩、好ましくは酢酸ナトリウムを添加することができる。当該酢酸塩、好ましくは酢酸ナトリウムは、ｐＨや酢酸酸度を調整するものであり、必要に応じて添加する。すなわち、本発明のゲル状調味料は、酢酸を含有させることにより、必要に応じて酢酸塩、好ましくは酢酸ナトリウムを添加することによりゲル状調味料のｐＨの調整や非解離の酢酸の増加ができる。非解離の酢酸には、静菌効果があるといわれている。具体的には、ゲル状調味料のｐＨを４．５以下、より好ましくは３．５〜４．５、更に好ましくはｐＨ３．６〜４．３、酢酸酸度０．７以上、より好ましくは０．７〜２．５、更に好ましくは０．７〜２．４に調整する。これにより、後工程の加熱処理やホットパック充填と相俟って、殺菌乃至静菌作用の相乗効果で、常温での保存性を確保した容器入りゲル状調味料を得ることができる。もちろん、糖アルコールや食塩、糖類等によってＡｗを低下させる方法を併用してもよい。 In the gel-like seasoning of the present invention, acetic acid can be contained by blending vinegars such as wine vinegar, apple vinegar, and brewed vinegar. An acetate salt, preferably sodium acetate can be added. The acetate salt, preferably sodium acetate, is used to adjust pH and acetic acid degree, and is added as necessary. That is, the gel-like seasoning of the present invention contains acetic acid, and thereby adjusts the pH of the gel-like seasoning and increases non-dissociated acetic acid by adding an acetate, preferably sodium acetate, as necessary. it can. Non-dissociated acetic acid is said to have a bacteriostatic effect. Specifically, the pH of the gel-like seasoning is 4.5 or less, more preferably 3.5 to 4.5, still more preferably pH 3.6 to 4.3, and acetic acid degree 0.7 or more, more preferably 0. .7 to 2.5, more preferably 0.7 to 2.4. Thereby, in combination with the heat treatment and hot pack filling in the subsequent steps, a container-like gel-like seasoning having a preservability at room temperature can be obtained by a synergistic effect of bactericidal or bacteriostatic action. Of course, you may use together the method of reducing Aw by sugar alcohol, salt, saccharides, etc.
次に、ゲル状調味料の製造方法について説明する。本発明においては、調味成分及びゲル化剤並びに、酢酸及び酢酸塩のうち少なくとも１以上を含有し、ｐＨを４．５以下、より好ましくは３．５〜４．５、更に好ましくはｐＨ３．６〜４．３、酢酸酸度を０．７以上、より好ましくは０．７〜２．５、更に好ましくは０．７〜２．４に調整された液状調味料を、ゲル化剤の溶融温度〜１００℃達温、好ましくは８０〜９０℃で加熱処理して調理感を持たせると共に液状調味料を殺菌する。その後、ゲル化剤のゲル化温度以上の温度で柔軟容器にホットパック充填し、次いで冷却する。 Next, the manufacturing method of a gel-like seasoning is demonstrated. In the present invention, it contains at least one of a seasoning component, a gelling agent, and acetic acid and acetate, and has a pH of 4.5 or less, more preferably 3.5 to 4.5, and even more preferably 3.6. To 4.3, a liquid seasoning adjusted to an acetic acidity of 0.7 or more, more preferably 0.7 to 2.5, and even more preferably 0.7 to 2.4, the melting temperature of the gelling agent to Heat treatment is performed at 100 ° C., preferably 80 to 90 ° C. to give cooking feeling and sterilize the liquid seasoning. Thereafter, the flexible container is hot-pack filled at a temperature equal to or higher than the gelling temperature of the gelling agent, and then cooled.
ここで、液状調味料を調整するに当たっては、ゲル化剤をあらかじめ、例えば３０分間以上２０倍量以上の水に分散させておき、その後、調味成分と混合し、ゲル化剤の溶融温度以上の温度に加熱することにより溶解させるのがよい。 Here, in preparing the liquid seasoning, the gelling agent is dispersed in water of, for example, 30 minutes or more and 20 times or more in advance, and then mixed with the seasoning ingredients, and the melting temperature of the gelling agent or higher is exceeded. It is better to dissolve by heating to temperature.
液状調味料は、例えば５５〜８５℃の温度で前記柔軟容器に充填することができるが、７０℃〜８５℃の温度で柔軟容器にホットパック充填するのが好ましい。このように７０℃〜８５℃の温度で柔軟容器にホットパック充填することにより、前述の加熱処理やｐＨ並びに酢酸酸度と相俟って、殺菌乃至静菌作用の相乗効果で、常温での保存性を確保した容器入りゲル状調味料を得ることができる。柔軟容器にホットパック充填した液状調味料は、ホットパック後に４０℃以下まで冷却する。冷却手段は特に限定されないが、例えば合成樹脂製ボトルを循環式の水槽に浸漬し冷却する方法、水又は冷水のシャワリングによる冷却する方法などが挙げられる。 The liquid seasoning can be filled in the flexible container at a temperature of 55 to 85 ° C., for example, but is preferably hot-pack filled in the flexible container at a temperature of 70 to 85 ° C. In this way, by filling the flexible container with a hot pack at a temperature of 70 ° C. to 85 ° C., combined with the aforementioned heat treatment, pH and acetic acid degree, it is stored at room temperature with a synergistic effect of bactericidal or bacteriostatic action It is possible to obtain a gel-like seasoning in a container that ensures the properties. The liquid seasoning filled in the flexible container with the hot pack is cooled to 40 ° C. or less after the hot pack. The cooling means is not particularly limited, and examples thereof include a method of immersing a synthetic resin bottle in a circulating water tank and cooling, a method of cooling by water or cold water showering, and the like.
このようにして得られる容器入りゲル状調味料は、ｐＨが４．５以下、より好ましくは３．５〜４．５、更に好ましくはｐＨ３．６〜４．３、酢酸酸度が０．７以上、より好ましくは０．７〜２．５、更に好ましくは０．７〜２．４となる。ｐHが４．５より高い又は酢酸酸度が０．７％より低い場合には静菌性が得られ難くなり、他方、ｐHが３．５より低い又は酢酸酸度が２．５％より高い場合は酸味が強くなり良好な風味が得られない。また、当該容器入りゲル状調味料は、ゲル強度が０．１〜０．７Ｎ／ｃｍ２、好ましくは０．４０〜０．６０Ｎ／ｃｍ２となる。 The container-like gel seasoning thus obtained has a pH of 4.5 or less, more preferably 3.5 to 4.5, still more preferably pH 3.6 to 4.3, and an acetic acidity of 0.7 or more. More preferably, it becomes 0.7-2.5, More preferably, it becomes 0.7-2.4. If the pH is higher than 4.5 or the acetic acidity is lower than 0.7%, bacteriostatic properties are difficult to obtain, whereas if the pH is lower than 3.5 or the acetic acidity is higher than 2.5% The acidity becomes strong and a good flavor cannot be obtained. The gel-like seasoning in the container has a gel strength of 0.1 to 0.7 N / cm 2 , preferably 0.40 to 0.60 N / cm 2 .
ゲル状調味料を収容する容器としては、絞り出し口を有する柔軟容器であって、柔軟容器を押すことによりゲル状調味料を絞り出し口から絞り出することができるものであれば、特に限定されるものではなく、例えば、プラスチックボトルであって、ボトル本体の高さが１５０〜２５０ｍｍで、胴長径が５０〜１００ｍｍ、また絞り出し口の口径が２〜１０ｍｍ、好ましくは３〜７ｍｍであるものを好適に挙げることができる。また、他の柔軟容器として、パウチなどの軟包装袋であって、例えば縦１００〜１５０ｍｍ×横５０〜１００ｍｍ程度の小袋状のもので、絞り出し口の幅が３〜１５mm、好ましくは４〜１２ｍｍであるものを好適に挙げることができる。このような柔軟容器の絞り出し口からゲル状調味料を絞り出したときには、クラッシュされた外観的に美しいゲル状調味料が得られる。 The container for containing the gel-like seasoning is not particularly limited as long as it is a flexible container having a squeezing port, and the gel-like seasoning can be squeezed out from the squeezing port by pressing the flexible container. Rather, for example, a plastic bottle having a bottle body height of 150 to 250 mm, a trunk length of 50 to 100 mm, and a squeezing port diameter of 2 to 10 mm, preferably 3 to 7 mm is suitable. Can be mentioned. Another flexible container is a flexible packaging bag such as a pouch, for example, a small bag having a length of about 100 to 150 mm and a width of about 50 to 100 mm, and the width of the squeeze port is 3 to 15 mm, preferably 4 to 12 mm. The thing which is can be mentioned suitably. When the gel-like seasoning is squeezed out from the squeezing port of such a flexible container, a crushed and beautiful gel-like seasoning can be obtained.
原料としては、醤油15質量部、砂糖3質量部、塩1質量部、旨味調味料0.7質量部、かつお節エキス2.5質量部、醸造酢15質量部、みりん風発酵調味料21質量部、水11質量部、香料0.06質量部を使用し、これにゲル化剤として、カラギーナン0.35質量部、ローカストビーンガム0.2質量部およびキサンタンガム0.05質量部を水30質量部に添加し、30分以上静置しておいたゲル化剤溶液30.6質量部を添加した後、撹拌混合しながら85℃達温まで攪拌しながら加熱した。その後70〜85℃でポリエチレン製のケチャップ容器状ボトルにホットパック充填し、絞り出し口をアルミシールで密封したのち、約15℃の水槽中で40℃以下まで冷却して和風味の容器入りゲル状調味料を得た。
よって得られた和風味のゲル状調味料のゲル強度は0.53Ｎ/cm2で、ｐＨは３．７、酢酸酸度は２．３％であり、透明感があり、脆くて口溶けのよいゲル状調味料で、強すぎない適度な酸味を有する風味の良いものであった。口径4.9mmの絞り出し口から押し出すことで、離水のないクラッシュドゼリー状で外観的に美しい調味料を提供できた。また、この容器入りゲル状調味料は、常温（２５℃）の雰囲気下に２ケ月間保存しても、離水もほとんどなく、色、味、香、絞り出した際の美しさは、保存前のものとほとんど同じものであった。
As raw materials, soy sauce 15 parts by weight, sugar 3 parts by weight, salt 1 part by weight, umami seasoning 0.7 parts by weight, bonito extract 2.5 parts by weight, brewed vinegar 15 parts by weight, mirin-style fermented seasoning 21 parts by weight, water 11 parts by weight Parts, fragrance 0.06 parts by weight, and as a gelling agent, carrageenan 0.35 parts by weight, locust bean gum 0.2 parts by weight and xanthan gum 0.05 parts by weight were added to water 30 parts by weight and allowed to stand for 30 minutes or more. After adding 30.6 parts by mass of the gelling agent solution, the mixture was heated with stirring to 85 ° C. with stirring. After that, hot-pack the polyethylene ketchup container bottle at 70-85 ° C, seal the squeeze port with an aluminum seal, and cool it to 40 ° C or less in a water tank of about 15 ° C to form a gel-like gel with a Japanese flavor. Seasoning was obtained.
Thus, the gel-like seasoning of the Japanese flavor obtained has a gel strength of 0.53 N / cm2, pH of 3.7, acetic acidity of 2.3%, transparency, brittleness and good melting in the mouth. It was a savory material with a moderate acidity that was not too strong. By extruding from the squeezing port with a diameter of 4.9 mm, it was possible to provide a seasoned beautiful seasoning in the form of a crashed jelly without water separation. In addition, the gel-like seasoning in a container can be stored for two months in an atmosphere at room temperature (25 ° C.), and there is almost no water separation. It was almost the same.
原料としては、チキンエキス1質量部、野菜エキス4質量部、醸造酢3.5質量部、白ワイン2質量部、醤油2質量部、砂糖4質量部、水飴24質量部、旨味調味料0.6質量部、塩3.5質量部、クエン酸0.2質量部、酢酸ナトリウム0.5質量部、香料0.5質量部、水28質量部とすること、ゲル化剤として、カラギーナン0.05質量部、ローカストビーンガム0.05質量部およびキサンタンガム0.05質量部、グアーガム0.2質量部、寒天0.15をソルビトール１１質量部中に分散後、水15質量部に添加し、30分以上静置しておいたゲル化剤溶液26.5質量部を使用すること以外は、実施例１と同様の方法で行ってコンソメ風味の容器入りゲル状調味料を得た。
よって得られたコンソメ風味のゲル状調味料のゲル強度は0.52Ｎ/cm2で、ｐＨは４．２、酢酸酸度は０．７５％であり、透明感があり、粘弾性と保型性のあるゲル状調味料で、強すぎない適度な酸味を有する風味の良いものであった。口径4.9mmの絞り出し口から押し出すことで、離水のないクラッシュドゼリー状で外観的に美しい調味料を提供できた。また、この容器入りゲル状調味料は、常温（２５℃）の雰囲気下に２ケ月間保存しても、離水もほとんどなく、色、味、香、絞り出した際の美しさは、保存前のものとほとんど同じものであった。
As raw materials, chicken extract 1 part by weight, vegetable extract 4 parts by weight, brewed vinegar 3.5 parts by weight, white wine 2 parts by weight, soy sauce 2 parts by weight, sugar 4 parts by weight, starch syrup 24 parts by weight, umami seasoning 0.6 parts by weight, 3.5 parts by weight of salt, 0.2 parts by weight of citric acid, 0.5 parts by weight of sodium acetate, 0.5 parts by weight of fragrance, 28 parts by weight of water, 0.05 parts by weight of carrageenan, 0.05 parts by weight of locust bean gum and 0.05 parts by weight of xanthan gum Parts, guar gum 0.2 parts by weight, agar 0.15 dispersed in 11 parts by weight of sorbitol, then added to 15 parts by weight of water, and 26.5 parts by weight of the gelling agent solution that had been allowed to stand for 30 minutes or more, A gel-like seasoning containing a consomme-flavored container was obtained in the same manner as in Example 1.
Therefore, the gel strength of the resulting consomme-flavored gel-like seasoning is 0.52 N / cm2, pH is 4.2, acetic acidity is 0.75%, there is a clear feeling, viscoelasticity and shape retention. It was a gel-like seasoning and had a good taste with a moderate acidity that was not too strong. By extruding from the squeezing port with a diameter of 4.9 mm, it was possible to provide a seasoned beautiful seasoning in the form of a crashed jelly without water separation. In addition, the gel-like seasoning in a container can be stored for two months in an atmosphere at room temperature (25 ° C.), and there is almost no water separation. It was almost the same.
原料としては、トマトペースト2質量部、オニオンエキス2.3質量部、ガーリックエキス0.3質量部、白ワイン2質量部、ワインビネガー10質量部、リンゴ酢5質量部、砂糖5質量部、水飴24質量部、塩4質量部、旨味調味料0.5質量部、香料0.05質量部、水18質量部とすること、ゲル化剤として、カラギーナン0.4質量部、ローカストビーンガム0.05質量部およびキサンタンガム0.05質量部、グアーガム0.2質量部、寒天0.15をソルビトール11質量部中に分散後、水15質量部に添加し、30分以上静置しておいたゲル化剤溶液26.85質量部以外は、実施例１と同様の方法で行って洋風味の容器入りゲル状調味料を得た。
よって得られた洋風味のゲル状調味料のゲル強度は0.45Ｎ/cm2で、ｐＨは３．７、酢酸酸度は１．１％であり、透明感があり、粘弾性・保型性のあるゲル状調味料で、強すぎない適度な酸味を有する風味の良いものであった。また、口径4.9mmの絞り出し口から押し出すことで、離水のないクラッシュドゼリー状で外観的に美しい調味料を提供できた。また、この容器入りゲル状調味料は、常温（２５℃）の雰囲気下に２ケ月間保存しても、離水もほとんどなく、色、味、香、絞り出した際の美しさは、保存前のものとほとんど同じものであった。
As raw materials, 2 parts by weight of tomato paste, 2.3 parts by weight of onion extract, 0.3 parts by weight of garlic extract, 2 parts by weight of white wine, 10 parts by weight of wine vinegar, 5 parts by weight of apple vinegar, 5 parts by weight of sugar, 24 parts by weight of starch syrup, 4 parts by weight of salt, 0.5 parts by weight of umami seasoning, 0.05 parts by weight of fragrance, 18 parts by weight of water, 0.4 parts by weight of carrageenan, 0.05 parts by weight of locust bean gum and 0.05 parts by weight of xanthan gum, 0.2 parts by weight of guar gum In the same manner as in Example 1, except that 0.15 parts of agar was dispersed in 11 parts by weight of sorbitol, then added to 15 parts by weight of water and allowed to stand for 30 minutes or longer, 26.85 parts by weight of the gelling agent solution. A gel-like seasoning in a container with a Western flavor was obtained.
Thus, the gel flavor of the resulting Western flavored gel seasoning has a gel strength of 0.45 N / cm 2, a pH of 3.7, and an acetic acid degree of 1.1%, which is transparent and has viscoelasticity and shape retention. It was a gel-like seasoning and had a good taste with a moderate acidity that was not too strong. Moreover, by extruding from a squeezing port with a diameter of 4.9 mm, it was possible to provide a seasoning with a beautiful appearance in the form of a crashed jelly without water separation. In addition, the gel-like seasoning in a container can be stored for two months in an atmosphere at room temperature (25 ° C.), and there is almost no water separation. It was almost the same.
原料としては、醤油15質量部、砂糖3質量部、塩1質量部、旨味調味料0.7質量部、かつお節エキス３質量部、醸造酢14質量部、みりん風発酵調味料20質量部、水12質量部、香料0.06質量部を使用し、これにゲル化剤として、ゲル化剤として、カラギーナン0.53質量部、ローカストビーンガム0.3質量部およびキサンタンガム0.08質量部を水30質量部に添加し、30分以上静置しておいたゲル化剤溶液30.91質量部を添加した後、撹拌混合しながら90℃達温まで攪拌しながら加熱した。その後70〜85℃でポリエチレン製ボトル（ケチャップ容器）にホットパック充填し、絞り出し口をアルミシールで密封したのち、約15℃の水槽中で40℃以下まで冷却して和風味の容器入りゲル状調味料を得た。
よって得られた和風味のゲル状調味料のゲル強度は0.66Ｎ/cm2で、ｐＨは３．８、酢酸酸度は２．２％であり、透明感があり、脆くて口溶けのよいゲル状調味料であった。また、口径4.9mmの絞り出し口から押し出すことで、離水のないクラッシュドゼリー状で外観的に美しい調味料を提供できた。また、この容器入りゲル状調味料は、常温（２５℃）の雰囲気下に２ケ月間保存しても、離水もほとんどなく、色、味、香、絞り出した際の美しさは、保存前のものとほとんど同じものであった。
Ingredients include 15 parts by weight soy sauce, 3 parts by weight sugar, 1 part by weight salt, 0.7 parts by weight umami seasoning, 3 parts by weight bonito extract, 14 parts by weight brewed vinegar, 20 parts by weight mirin-style fermented seasoning, 12 parts by weight water Parts, fragrance 0.06 parts by weight, as a gelling agent, add 0.53 parts by weight carrageenan, 0.3 parts by weight locust bean gum and 0.08 parts by weight xanthan gum to 30 parts by weight water as a gelling agent, 30 minutes or more After adding 30.91 parts by mass of the gelling agent solution that had been allowed to stand, the mixture was heated with stirring to 90 ° C. while stirring. After that, it is filled in a polyethylene bottle (ketchup container) at 70 to 85 ° C and sealed with an aluminum seal, and then cooled to 40 ° C or lower in a water bath at about 15 ° C to form a gel in a Japanese flavored container. Seasoning was obtained.
The gel-like seasoning thus obtained has a gel strength of 0.66 N / cm 2 , a pH of 3.8 and an acetic acid degree of 2.2%, is transparent, brittle and has a good mouth melt. It was a seasoning. Moreover, by extruding from a squeezing port with a diameter of 4.9 mm, it was possible to provide a seasoning with a beautiful appearance in the form of a crashed jelly without water separation. In addition, the gel-like seasoning in a container can be stored for two months in an atmosphere at room temperature (25 ° C.), and there is almost no water separation. It was almost the same.
原料配合としては、チキンエキス1.0質量部、野菜エキス4.0質量部、醸造酢3.5質量部、白ワイン2.0質量部、醤油2.0質量部、砂糖4質量部、水飴24質量部、ソルビトール11質量部、旨味調味料0.6質量部、塩3.5質量部、クエン酸0.2質量部、酢酸ナトリウム0.5質量部、香料0.5質量部、水27質量部を使用し、これにゲル化剤として、カラギーナン0.03質量部、ローカストビーンガム0.03質量部およびキサンタンガム0.03質量部、グアーガム0.12質量部、寒天0.09質量部を水15質量部に添加し、30分以上静置しておいたゲル化剤溶液15.69質量部を添加した後、撹拌混合しながら80℃達温まで攪拌しながら加熱した。その後70〜85℃でポリエチレン製の小袋状パウチ（縦１００〜１５０ｍｍ×横５０〜１００ｍｍ程度）にホットパック充填し、シールバーで絞り口もいっしょに密封したのち、約15℃の水槽中で40℃以下まで冷却ししてコンソメ風味の容器入りゲル状調味料を得た。
よって得られたコンソメ風味のゲル状調味料のゲル強度は0.26Ｎ/cm2で、ｐＨは４．１、酢酸酸度は０．７６％であり、透明感があり、粘弾性・保型性のあるゲル状調味料であった。幅8mmの絞り出し口から押し出すことで、僅かの離水が認められるクラッシュドゼリー状で外観的に美しい調味料を提供できた。また、この容器入りゲル状調味料は、常温（２５℃）の雰囲気下に２ケ月間保存しても、少しの離水はあるものの、色、味、香、絞り出した際の美しさは、保存前のものとほとんど同じものであった。
As raw material composition, chicken extract 1.0 part by weight, vegetable extract 4.0 part by weight, brewed vinegar 3.5 part by weight, white wine 2.0 part by weight, soy sauce 2.0 part by weight, sugar 4 parts by weight, starch syrup 24 parts by weight, sorbitol 11 parts by weight, umami Seasoning 0.6 parts by weight, salt 3.5 parts by weight, citric acid 0.2 parts by weight, sodium acetate 0.5 parts by weight, flavoring 0.5 parts by weight, water 27 parts by weight, as a gelling agent, carrageenan 0.03 parts by weight, locust bean Add 0.03 parts by weight of gum and 0.03 parts by weight of xanthan gum, 0.12 parts by weight of guar gum, 0.09 parts by weight of agar to 15 parts by weight of water, add 15.69 parts by weight of the gelling agent solution that has been allowed to stand for 30 minutes or more, and then stir While mixing, the mixture was heated to 80 ° C. with stirring. After that, pack it into a small pouch made of polyethylene (about 100-150 mm long x about 50-100 mm wide) at 70-85 ° C, seal it together with a seal bar, and then put it in a water bath at about 15 ° C. It cooled to below ℃ and obtained the gel-like seasoning with the consomme-flavored container.
Therefore, the gel strength of the resulting consomme-flavored gel-like seasoning is 0.26 N / cm 2 , the pH is 4.1, the acetic acidity is 0.76%, there is a sense of transparency, and viscoelasticity / retaining properties. It was a certain gel-like seasoning. By extruding from a squeezing port with a width of 8 mm, it was possible to provide a beautifully seasoned crushed jelly-like form with slight water separation. In addition, the gel-like seasoning in a container preserves its color, taste, incense, and beauty when squeezed, even if it is stored for 2 months in an atmosphere at room temperature (25 ° C). It was almost the same as the previous one.
本発明によれば、野菜サラダやスナック菓子、タコ酢、海鮮サラダ、冷製パスタ等の上から絞り出すことによって外観上からも楽しむことができ、常温で保存することができ、しかも風味の優れた容器入りゲル状調味料及びその製造方法を提供することができる。 According to the present invention, vegetables can be enjoyed from the outside by squeezing from above, such as vegetable salads, snacks, octopus vinegar, seafood salad, cold pasta, etc., can be stored at room temperature, and excellent in flavor A gelled seasoning and a method for producing the same can be provided.
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| JP2012051621A (en) * | 2010-09-01 | 2012-03-15 | Kagayaki:Kk | Packaging bag |
| EP2452570A1 (en) * | 2010-11-12 | 2012-05-16 | Nestec S.A. | Gel composition |
| JP5542651B2 (en) * | 2010-12-28 | 2014-07-09 | ハウス食品グループ本社株式会社 | Gel-like seasoning |
| JP6086691B2 (en) * | 2012-01-13 | 2017-03-01 | キッコーマン株式会社 | Raw soy sauce-containing gel seasoning and method for producing the same |
| JP6080423B2 (en) * | 2012-08-03 | 2017-02-15 | ポッカサッポロフード＆ビバレッジ株式会社 | Powder seasoning and method for producing the same |
| JP6762110B2 (en) * | 2016-02-26 | 2020-09-30 | ポッカサッポロフード＆ビバレッジ株式会社 | Lemon flavored jelly drink |
| JP6719940B2 (en) * | 2016-03-25 | 2020-07-08 | 江崎グリコ株式会社 | Gel seasoning |
| JPWO2019139096A1 (en) | 2018-01-10 | 2020-12-24 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Acidic liquid seasoning containing crushed plant material |
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