JP5167205B2 - Separate liquid seasoning in containers - Google Patents

Description

In the present invention, a separated liquid seasoning in which an oil phase is loaded on an aqueous phase (excluding an emulsified phase) having a viscosity of 3 Pa · s or less is packed in a container. It is a separated liquid seasoning in a container that is used over ingredients such as raw vegetables after the oil phase is dispersed in the aqueous phase. More specifically, the water phase is such that the oil phase is dispersed in the aqueous phase by lightly shaking. The present invention relates to a separated liquid seasoning in a container in which an aqueous phase hardly flows down from the surface of a raw material such as raw vegetables when used over a raw material such as raw vegetables even though the phase has a low viscosity.

Separate liquid seasonings in containers are commercially available in which a salad oil or the like for imparting richness is added to a low-viscosity seasoning liquid seasoned with spices or vinegar to separate the aqueous phase and the oil phase. This containerized liquid seasoning is used by shaking lightly to disperse the oil phase in the aqueous phase and then immediately using it over raw ingredients such as raw vegetables before the oil phase and the aqueous phase are separated. Even if the oil phase is dispersed in the aqueous phase, it is not a completely stable emulsified state and is easy to separate, so when eating, a state where the oil phase and the aqueous phase are separated moderately Become. Therefore, when eating, you can taste the taste of the seasoned water phase and the taste of the oil phase added to add richness, and have a well-balanced taste that moderately harmonizes these tastes. I can enjoy it.

However, the separated liquid seasoning applied to ingredients such as raw vegetables is in a state in which the oil phase and the water phase are separated to some extent when eating, so the water phase is less adherent to the ingredients than the oil phase. There is a problem that most of it flows down from the surface of the foodstuff. When the water phase of the separated liquid seasoning applied to ingredients such as raw vegetables flows down from the surface of the ingredients, the taste of the water phase seasoned when eating the ingredients weakens, while the oily phase of the oil phase that tends to adhere to the ingredients surface The taste stands out and the overall balance of the taste becomes worse.

By the way, when shaking the separated liquid seasoning in a container and applying ingredients such as raw vegetables, the dispersion of the water phase and the oil phase is more stable when the oil phase is dispersed in the water phase. It is preferable that it can be extracted from a container and used. As a method for enhancing the stability of temporary emulsification of such a separated liquid seasoning in a container, JP-A-63-188362 (Patent Document 1) includes starch and gum which are thickeners, A separate liquid seasoning has been proposed in which an egg yolk with emulsifying properties is blended to improve the stability of temporary emulsification. However, although this separated liquid seasoning improves the stability of temporary emulsification, the oil phase and the water phase are eventually separated to some extent when eaten over food. Therefore, the above-mentioned problem that the water phase flows down from the surface of the food and the balance between the taste of the water phase and the taste of the oil phase is not solved.

JP-A-63-188362

Therefore, an object of the present invention is to form a separated liquid seasoning in which an oil phase is loaded on an aqueous phase (excluding an emulsified phase) having a viscosity of 3 Pa · s or less, and the container is shaken and separated. This is a separated liquid seasoning in a container that is used on ingredients such as raw vegetables after the oil phase of the liquid seasoning is dispersed in the aqueous phase, and the water is dispersed so that the oil phase is dispersed in the aqueous phase by simply shaking. The present invention provides a separated liquid seasoning containing a container in which an aqueous phase hardly flows down from the surface of a raw material such as raw vegetables when used over a raw material such as raw vegetables even though the phase has a low viscosity.

As a result of intensive research to achieve the above object, the present inventor unexpectedly shakes and puts it on ingredients such as raw vegetables if it contains dried egg white in the aqueous phase of the separated liquid seasoning in a container. When it was used, it discovered that an aqueous phase did not flow easily from the foodstuff surface, and finally came to complete this invention.

That is, the present invention
(1) In a separated liquid seasoning in a container in which an oil phase is loaded on an aqueous phase (excluding an emulsified phase) having a viscosity of 3 Pa · s or less, the aqueous phase contains dried egg white , and the dried egg white is contained Separated liquid seasoning in a container , characterized in that the amount is 0.05 to 3% with respect to the aqueous phase ,
(2) The separated liquid seasoning in a container according to (1), wherein the separated liquid seasoning is a separated liquid dressing,
It is.

The separated liquid seasoning in the container of the present invention is shaken and food ingredients such as raw vegetables are shaken even though the viscosity of the aqueous phase is low so that the oil phase is dispersed in the aqueous phase simply by shaking. When used over the water phase, it is difficult for the water phase to flow off the surface of the food. Therefore, it is possible to taste the food without losing the balance between the taste of the oil phase and the water phase. Therefore, further expansion of demand for the separated liquid seasoning in containers is expected by providing such a separated liquid seasoning in containers of the present invention.

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

The separated liquid seasoning in the container of the present invention is a container in which the separated liquid seasoning is packed. Thus, the container is packed in this manner, so that the oil phase of the separated liquid seasoning is watered by shaking the entire container. After being dispersed in the phase, it can be used over various foods such as raw vegetables.

The separated liquid seasoning of the present invention is a liquid seasoning in which an oil phase is loaded on an aqueous phase (excluding an emulsified phase) having a viscosity of 3 Pa · s or less. As a seasoning raw material contained in the aqueous phase, any material generally used may be used. Examples thereof include salt, sugar, soy sauce, miso, mayonnaise, ketchup, sauce, vinegar, and sodium glutamate. The viscosity of the water phase is the viscosity of the water phase separated from the oil phase when the viscosity is less than 0.8 Pa · s using a BH viscometer at a product temperature of 20 ° C. and a rotation speed of 10 rpm. .1 is a value calculated from the reading when rotor No. 2 was used when the pressure was 0.8 Pa · s or more and the rotor was rotated twice after the start of measurement. When the separated liquid seasoning is contained in the container, the oil phase can be dispersed in the aqueous phase only by gently shaking the container. The lower limit of the aqueous phase viscosity is not particularly limited, but may be 0.01 Pa · s or more as in the case of a general separated liquid seasoning.

Specific examples of the separated liquid seasoning include a separated liquid dressing for salad used over raw vegetables, a separated liquid sauce used over pasta, meat and the like. In addition, among the ingredients, vegetables tend to have a problem that the aqueous phase flows down from the surface of the ingredients when the separated liquid seasoning is shaken. Therefore, in this invention, it can implement suitably especially in a separation liquid dressing among separation liquid seasonings.

In addition, the container used in the present invention is not particularly limited as long as the contents can be easily mixed by light shaking, and specifically, glass and polyethylene generally used for liquid seasonings and the like. Examples include containers with lids such as terephthalate (PET) and polypropylene. In addition, since the size of the container is easy to shake with one hand, it is preferable that the content is 1 L or less.

The present invention is characterized in that in the above-described separated liquid seasoning in a container, the aqueous phase contains dried egg white. By including dried egg white in the aqueous phase in this way, when the shaken separated liquid seasoning is applied to ingredients such as raw vegetables, it becomes difficult for the aqueous phase to flow down from the surface of the ingredients. As a result, the oil phase and the aqueous phase The ingredients such as raw vegetables can be seasoned deliciously without breaking the balance of the taste.

On the other hand, when the dried egg white is not contained in the aqueous phase, when the shaken separated liquid seasoning is applied to ingredients such as raw vegetables, an aqueous phase that is less adherent than the oil phase is exposed from the surface of the ingredients. The oily taste of the oily phase that tends to flow off and easily adhere to the surface of the foodstuff stands out, and the balance of the taste as a whole deteriorates.

In addition, when liquid egg white is used instead of dried egg white, xanthan gum or liquid egg yolk blended in order to improve the stability of temporary emulsification of a conventional liquid seasoning may be simply added to the aqueous phase. The adhesion of the aqueous phase to the food is not improved, and the above-described effects of the present invention cannot be obtained. In other words, in the present invention, due to the unique properties of dried egg white, the adhesion of the aqueous phase to the food material is improved for the first time, and the effect of the present invention that the water phase hardly flows from the food material is obtained. Even if the emulsifying power is increased or the aqueous phase is thickened with xanthan gum, the above effect cannot be obtained.

Here, the dried egg white used in the present invention is a liquid egg white dried by various methods such as spray drying (spray drying), stationary drying (pan drying), freeze drying (freeze drying), and vacuum drying. Is. Among these dried egg whites, in the present invention, when using dried egg white that has been heat-treated, preferably dried egg white that has been heat-treated at 65 to 120 ° C., the shaken separated liquid seasoning is used as raw vegetables, etc. It is easy to obtain the above-described effect that the aqueous phase hardly flows down from the surface of the food when it is applied to the food. The heat storage treatment may be performed by a regular method, and the heat storage treatment period may be about 1 to 20 days.

The liquid egg white used as the raw material of the dried egg white is, for example, a raw liquid egg white obtained by splitting the egg and separating it from the yolk, and components subjected to processing such as filtration, sterilization, freezing, concentration, etc. Can be used, for example, those subjected to a desugaring process for removing sugar or a process for removing lysozyme. Among these liquid egg whites, liquid egg whites subjected to desugaring treatment are used. It is preferable. This is because if the desugaring treatment is not performed, the amino group in the egg white protein and the free sugar cause a Maillard reaction during the above-described heat storage treatment, and the quality may deteriorate due to browning, generation of an unpleasant odor, or the like. The desugaring treatment may be performed by a conventional method using yeast, enzyme, bacteria, or the like, and is preferably performed so that the free sugar content in the liquid egg white is 0.1% or less.

The content of the dried egg white in the present invention is that when the shaken separated liquid seasoning is applied to ingredients such as raw vegetables, it is easy to obtain the above-described effect of the present invention that makes it difficult for the aqueous phase to flow down from the ingredients surface. The water phase is preferably at least 0.05%, more preferably at least 0.1%. On the other hand, even if the content of the dried egg white is too much, the taste of the separated liquid seasoning may be impaired by the taste of the dried egg white.

On the other hand, as the oil phase of the present invention, it is composed of edible fats and oils in the same manner as conventional separated liquid seasonings. Edible fats and oils are lipids mainly composed of triacylglycerol or diacylglycerol. In the present invention, various edible oils and fats used in conventional separated liquid seasonings can be used, such as rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, cottonseed oil, sesame oil, rice bran oil, Chemicals such as palm oil, palm olein, olive oil, peanut oil, palm oil, perilla oil, beef tallow, lard, fish oil and other animal or vegetable oils or refined oils thereof, MCT (medium chain fatty acid triglyceride), transesterified oil, etc. Or the fats and oils obtained by performing an enzyme treatment etc. are mentioned.

The blending ratio of the water phase and the oil phase in the present invention may be adjusted as appropriate depending on the ingredients seasoned with the separated liquid seasoning, but the balance between the taste of the seasoned water phase and the taste of the oil phase imparting a rich taste When the separated liquid seasoning is taken as 100 parts, it is preferable that the water phase is 5 to 80 parts and the oil phase is 20 to 95 parts.

In addition, the separated liquid seasoning in the container of the present invention includes the above-described seasoning raw material that is an aqueous phase raw material, dried egg white, and further an edible oil and fat that is an oil phase raw material, as long as the effects of the present invention are not impaired. Various raw materials generally used in the above can be appropriately selected and blended. Examples of such raw materials include starch decomposition products, saccharides such as dextrin and dextrin alcohol, thickeners such as starch, xanthan gum and locust bean gum, antioxidants such as ascorbic acid and vitamin E, bacteriostatic agents, and Examples include cut pieces of ingredients such as sesame, paste, shiitake mushrooms, green onions, nuts, bacon and yuzu.

The above-described separated liquid seasoning in a container of the present invention can be produced according to a conventional method for producing a separated liquid seasoning in a container, except that the dried water is contained in the aqueous phase. For example, it is appropriately selected from the seasoning raw materials generally used as the raw material of the separated liquid seasoning, fresh water and the like within a range not impairing the effects of the present invention, and dry egg white is added to these to add the aqueous phase according to a conventional method. After the preparation, the edible fats and oils that are the obtained water phase and oil phase are filled into a container with a lid, the oil phase is loaded on the water phase, and then sealed, thereby producing a separated liquid seasoning in a container. can do.

Next, this invention is further demonstrated based on an Example, a comparative example, and a test example.

[Example 1] Separated liquid soy sauce dressing in a container According to the following blending ratio, a separated liquid soy sauce dressing in a container was produced as a separate liquid seasoning in a container of the present invention. That is, first, an aqueous phase was prepared by putting all the aqueous phase raw materials into a stirring tank and mixing them uniformly. Then, after filling the above water phase into a 250 mL capacity PET container so that the volume of the separated liquid seasoning is 250 mL, the remaining oil phase is filled with salad oil and the oil phase is loaded on the water phase. And then sealed to produce a separate liquid soy sauce dressing in a container.

The dried egg white was spray-dried liquid egg white that had been desugared so that the sugar content was 0.1% or less, and the dried egg white stored at 75 ° C. for 2 weeks (pH 10) was used. And 0.5% with respect to the aqueous phase.

<Combination ratio of separated liquid soy sauce dressing>
(Oil phase raw material)
Salad oil 35%
(Water phase raw material)
Soy sauce 35%
Vinegar (acidity 4%) 16%
5% sugar
Mirin 5%
Dry egg white 0.3%
Chicken extract 0.1%
Xanthan gum 0.05%
Shimizu Residue ---------
Total 100%

[Examples 2 to 5]
In Example 1, the amount of dried egg white was changed so that the content of dried egg white relative to the aqueous phase would be 0.08%, 0.2%, 1.2%, and 1.8%, respectively. Alternatively, four types of separated liquid soy sauce dressings were produced in the same manner as in Example 1 except that the increment was corrected by the blending amount of fresh water.

[Comparative Example 1]
In Example 1, a liquid soy sauce dressing in a container was produced in the same manner except that liquid egg white was blended instead of dry egg white. In addition, content of the liquid egg white in the obtained separated liquid seasoning was 0.5% with respect to the aqueous phase.

[Comparative Example 2]
In Example 1, a liquid soy sauce dressing in a container was produced in the same manner except that liquid egg yolk was blended instead of dried egg white. In addition, content of the liquid egg yolk in the obtained isolation | separation liquid seasoning was 0.5% with respect to the water phase.

[Comparative Example 3]
In Example 1, dry egg white was not blended, and the xanthan gum content was changed so that the xanthan gum content was 0.2% instead of the aqueous phase, and the increase was corrected by reducing the blend amount of fresh water. Made a separate liquid soy sauce dressing in a container.

[Comparative Example 4]
In Example 1, a separated liquid soy dressing was made in the same manner except that dry egg white was not blended and the decrease was corrected by increasing the blending amount of fresh water.

[Test Example 1]
In order to examine the ease of water phase flow when the separated liquid seasonings in containers of Examples 1 to 5 and Comparative Examples 1 to 4 were shaken and applied to raw vegetables, the following tests were conducted. That is, first, nine dishes with 35 g of cut lettuce (3 cm × 3 cm cut) were prepared. Next, each of the separated liquid seasonings in Examples 1 to 5 and Comparative Examples 1 to 4 was shaken up and down 5 times to disperse the oil phase in the aqueous phase, and then 20 g of each seasoning was cut into lettuce. Nine kinds of vegetable salads were made by applying them throughout. Subsequently, after these vegetable salads were allowed to stand for 5 minutes, the amount of the aqueous phase remaining on the lettuce surface was evaluated. Here, the amount of the aqueous phase remaining on the lettuce surface is the ratio of the brown part adhering to the lettuce surface as the whole salad is seen from above because the aqueous phase is colored brown by soy sauce. Evaluation was performed according to the following evaluation criteria. Furthermore, the taste was evaluated by eating these vegetable salads. The results are shown in Table 1.

<Evaluation criteria for amount of water phase remaining on lettuce surface>
A: 20% or more of the whole salad.
B: Less than 10 to 20% of the whole salad.
C: Less than 10% of the whole salad.
D: Almost no residue.

<Evaluation criteria for salad taste>
A: It is very preferable because it is well balanced by the taste of soy sauce or vinegar and the richness of oil.
B: Although the taste of soy sauce and vinegar is slightly thin, it is preferably seasoned to the extent that there is no problem with the taste of soy sauce and vinegar and the richness of oil.
C: Since the taste of soy sauce and vinegar is thin, the balance between the taste of soy sauce and vinegar and the richness of the oil is slightly bad and not preferable.
D: Since the taste of soy sauce and vinegar is quite thin, the balance between the taste of soy sauce and vinegar and the richness of oil is not preferable.

From Table 1, the separated liquid seasonings of Examples 1 to 5 containing dried egg white in the aqueous phase are difficult to flow down because the aqueous phase remains on the surface of the lettuce when shaken and lettuce. A salad that was well-balanced by the taste of the soy sauce and vinegar of the phase and the richness of the oil phase was obtained. In particular, when the content of dried egg white was 0.1 to 3% with respect to the aqueous phase, the aqueous phase was more likely to remain on the lettuce surface, and the salad could be seasoned in a more balanced manner, which was very preferable.

On the other hand, when it does not contain dry egg white in the aqueous phase (Comparative Example 4), when the shaken separated liquid seasoning is used over ingredients such as raw vegetables, the aqueous phase hardly remains on the lettuce surface. The obtained salad was unfavorable because of a poor balance of taste. Also, when liquid egg white, liquid egg yolk and xanthan gum are used instead of dried egg white (Comparative Examples 1 to 3), when the shaken separated liquid seasoning is used over ingredients such as raw vegetables, The phase hardly remained, and the obtained salad was not preferable because the balance of taste was poor. In addition, the water phase viscosities of the separated liquid seasonings of Examples 1 to 5 and Comparative Examples 1 to 4 were all 0.01 to 3 Pa · s.

[Example 6] Separate liquid onion dressing in a container According to the following blending ratio, a separate liquid onion dressing in a container was produced as a separate liquid seasoning in a container of the present invention. That is, first, an aqueous phase was prepared by putting all the aqueous phase raw materials into a stirring tank and mixing them uniformly. Then, after filling the above water phase into a 250 mL capacity PET container so that the volume of the separated liquid seasoning is 250 mL, the remaining oil phase is filled with salad oil and the oil phase is loaded on the water phase. And then sealed to produce a separate liquid onion dressing in a container.

The dried egg white was desugared so that the sugar content was 0.1% or less, then the liquid egg white added with acid material was spray dried, and the dried egg white stored at 75 ° C. for 2 weeks (pH 7) The dry egg white content used was 0.4% with respect to the aqueous phase.

<Combination ratio of separated liquid onion dressing>
(Oil phase raw material)
30% salad oil
(Water phase raw material)
Vinegar (acidity 4%) 12%
Soy sauce 9%
Onion puree 5%
Garlic paste 5%
5% sugar
Salt 2%
Dry egg white 0.3%
Shimizu Residue ――――――――――――――――
Total 100%

In Example 6, a dried liquid onion dressing as a control product was produced in the same manner except that dry egg white was not blended and the decrease was corrected by increasing the blending amount of fresh water. Next, the separated liquid onion dressing obtained in Example 6 and the reference product were each temporarily emulsified by shaking up and down 5 times, and then each was applied to a boiled broccoli. Subsequently, after these broccoli were allowed to stand for 5 minutes and the appearance of broccoli was observed, the amount of the aqueous phase remaining on the broccoli surface was higher in the separated liquid onion dressing of Example 6 than in the control product. . In addition, when eating these, broccoli with the control product was unfavorable because the onion taste was weak and oily, whereas the broccoli with the separated liquid onion dressing of Example 6 was onion. It was well-balanced by the taste of the oil and the richness of the oil, which was very preferable. The aqueous liquid viscosities of the separated liquid onion dressing obtained in Example 6 and the control product were 0.01 to 3 Pa · s.

[Example 7] Separated liquid sauce in a container According to the following blending ratio, a separated liquid sauce in a container was manufactured as a separated liquid seasoning in a container of the present invention. That is, first, an aqueous phase was prepared by putting all the aqueous phase raw materials into a stirring tank and mixing them uniformly. And after filling the 200 mL capacity glass bottle with the lid so that the volume of the separated liquid seasoning is 200 mL, the remaining oil phase is filled with salad oil and the oil phase is loaded on the aqueous phase. Then, it was sealed and a separated liquid sauce in a container was produced.

In addition, the dried egg white used the same thing as Example 1, and the dried egg white content was 0.5% with respect to the water phase.

<Combination ratio of separated liquid seasoning>
(Oil phase raw material)
50% salad oil
(Water phase raw material)
5% salt
Soy sauce 5%
Chicken extract powder 2%
5% sugar
Salt 2%
0.25% dried egg white
Spice 0.5%
Shimizu Residue ――――――――――――――――
Total 100%

In Example 7, a separate liquid sauce in a control product was produced in the same manner except that dry egg white was not blended and the decrease was corrected by increasing the blending amount of fresh water. Next, the separated liquid sauce contained in the container obtained in Example 7 and the control product were shaken up and down 5 times for temporary emulsification, and then each was applied to the baked pork. Subsequently, after the pork was allowed to stand for 5 minutes and the appearance of the pork was observed, the amount of the aqueous phase remaining on the pork surface of the separated liquid source of Example 7 was larger than that of the control product. In addition, when eating these, the pork with the control product was not preferable because the taste of the soy sauce was weak and oily, whereas the pork with the separated liquid sauce of Example 7 was soy sauce. It was well-preferred because it was well-balanced with the richness of taste and oil. In addition, the water phase viscosities of the separated liquid source and the control product obtained in Example 7 were both 0.01 to 3 Pa · s.

Claims (2)

In a separated liquid seasoning in a container in which an oil phase is loaded on an aqueous phase (excluding an emulsified phase) having a viscosity of 3 Pa · s or less, the aqueous phase contains dried egg white, and the content of the dried egg white is the aqueous phase. Separating liquid seasoning in a container , characterized in that the content is 0.05 to 3% .   The separated liquid seasoning in a container according to claim 1, wherein the separated liquid seasoning is a separated liquid dressing.