JP5179012B2 - Method for producing liquid seasoning containing vegetable particles - Google Patents
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- 239000007788 liquid Substances 0.000 title claims description 107
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- 238000004519 manufacturing process Methods 0.000 title claims description 18
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Description
本発明は、粒状乾燥野菜を原料として使用する野菜粒子を含有する液状調味料（以下、野菜粒子含有液状調味料という）の製造方法の改良に関し、粒状乾燥野菜（例えば、粒状乾燥玉ねぎ、粒状乾燥ニンニク、粒状乾燥大根、粒状乾燥ねぎ）を原料として使用しているにもかかわらず、玉ねぎ、ニンニク、大根、ねぎなどの野菜粒子そのものの具材感、食感及び風味が良好な、野菜粒子含有液状調味料の製造方法に関する。 The present invention relates to an improvement in a method for producing a liquid seasoning containing vegetable particles using granular dried vegetables as a raw material (hereinafter referred to as vegetable particle-containing liquid seasoning), and granular dried vegetables (for example, granular dried onions, granular dried) Despite the use of garlic, granular dried radish, and granular dried green onions as ingredients, the ingredients, texture and flavor of vegetable particles such as onions, garlic, radishes and green onions are good. The present invention relates to a method for producing a liquid seasoning.
従来、サラダなどの野菜類や焼き肉などの食肉類に用いるドレッシング類やタレ類などには、液状調味料が多数開発されており、特に、近年は、野菜粒子が独特の具材感や風味を有することなどから、野菜粒子含有液状調味料が、消費者に好まれ、多数市場に出回っている。
野菜粒子含有液状調味料の製造方法としては、野菜粒子を一定の攪拌状態で攪拌しながら液状調味液に加える方法（例えば、特許文献１参照）、及びおろし野菜と乾燥野菜を併用して具材感を付与する方法（例えば、特許文献２参照）が知られている。
Conventionally, many liquid seasonings have been developed for dressings and sauces used for vegetables such as salads and meats such as grilled meat, and in recent years, vegetable particles have a unique texture and flavor. Because of its presence, vegetable particle-containing liquid seasonings are preferred by consumers and are on the market.
As a method for producing a vegetable particle-containing liquid seasoning, a method of adding vegetable particles to a liquid seasoning liquid while stirring in a constant stirring state (for example, see Patent Document 1), and ingredients using a combination of grated vegetable and dried vegetable A method for imparting a feeling (see, for example, Patent Document 2) is known.
しかし、一般に、細かく切った野菜、粉砕した野菜等の野菜粒子を含有する野菜粒子含有液状調味料を製造する際に、野菜粒子は、攪拌や殺菌の工程において組織が軟化し、粒径が小さくなり過ぎたり、野菜粒子の独特の具材感や風味は損なわれたりしている。
また、従来、野菜粒子として、乾燥野菜を使用する場合において、乾燥野菜を十分に膨潤させてから攪拌や殺菌の工程を行うと、野菜粒子は工程途中で組織が軟化したり、粒径が小さくなり過ぎたりしている。上記の野菜粒子含有液状調味料をサラダなどの野菜類や焼き肉などの食肉類にドレッシング類やタレ類として使用する場合、野菜粒子の独特の具材感、食感や風味を食品に十分には付与できず、また、外観的にも良好ではない。
However, in general, when producing vegetable particle-containing liquid seasonings containing vegetable particles such as finely chopped vegetables and crushed vegetables, the vegetable particles are softened in the process of stirring and sterilization, and the particle size is small. It becomes too much, and the peculiar taste and flavor of vegetable particles are spoiled.
Conventionally, when dried vegetables are used as vegetable particles, if the dried vegetables are sufficiently swollen and then subjected to a stirring and sterilization process, the vegetable particles are softened in the middle of the process or the particle size is small. It has become too much. When the above vegetable particle-containing liquid seasoning is used as a dressing or sauce for vegetables such as salads and meats such as grilled meat, the unique ingredients, texture and flavor of the vegetable particles are sufficient for food. It cannot be imparted and is not good in appearance.
本発明は、粒状乾燥野菜（例えば、粒状乾燥玉ねぎ、粒状乾燥ニンニク、粒状乾燥大根、粒状乾燥ねぎ）を原料として使用しているにもかかわらず、玉ねぎ、ニンニク、大根、ねぎなどの野菜粒子そのものの具材感、食感、及び風味が良好な野菜粒子含有液状調味料の製造方法を提供することを課題とする。 Although the present invention uses granular dried vegetables (for example, granular dried onions, granular dried garlic, granular dried radishes, granular dried leeks) as raw materials, the vegetable particles themselves such as onions, garlic, radishes, green onions, etc. It is an object of the present invention to provide a method for producing a vegetable particle-containing liquid seasoning having good ingredients, texture, and flavor.
本発明者らは、上記課題を解決するために鋭意研究した結果、液状調味液に粒状乾燥野菜を混和して野菜粒子含有液状調味料を製造する方法において、該粒状乾燥野菜を予め水で膨潤させることなくそのまま混和するときに、上記課題を解決できることを知り、この知見に基いて本発明を完成した。 As a result of diligent research to solve the above-mentioned problems, the present inventors have swelled granular dried vegetables in advance with water in a method for producing a vegetable particle-containing liquid seasoning by mixing granular dried vegetables with liquid seasoning liquid. Based on this finding, the present invention has been completed.
従って、本発明は、
（１）液状調味液に粒状乾燥野菜を混和して野菜粒子含有液状調味料を製造する方法において、該粒状乾燥野菜を予め水で膨潤させることなく、そのまま混和することを特徴とする野菜粒子含有液状調味料の製造方法。
（２）粒状乾燥野菜が液状調味料全体に対して０．５〜１０重量％（Ｗ／Ｗ）の範囲となるように混和する上記（１）記載の野菜粒子含有液状調味料の製造方法。
（３）粒状乾燥野菜が、粒状の乾燥玉ねぎ、乾燥ニンニク、乾燥大根、乾燥ねぎから選ばれる１種又は２種以上である上記（１）の野菜粒子含有液状調味料の製造方法。
（４）液状調味液に粒状乾燥野菜を混和して野菜粒子含有液状調味料を製造する方法において、液状調味液に、粒径０．１ｍｍ〜１０．０ｍｍの粒状乾燥野菜を加えて、加熱温度１０℃〜８０℃の範囲、加熱時間が１分〜１２０分間の範囲で加熱をしながら若しくは加熱をしないで１分〜１２０分間攪拌混合して、粒状乾燥野菜を液状調味液全体に均一に分散させ、次に、加熱温度５０℃〜１２０℃の範囲、加熱時間が１０秒〜３０分の範囲で加熱殺菌させ、次いで、野菜粒子を液状調味液全体に均一に分散させた状態で包装容器に充填することを特徴とする野菜粒子含有液状調味料の製造方法。
に関する。
Therefore, the present invention
(1) In the method for producing a vegetable particle-containing liquid seasoning by mixing granular dried vegetables in a liquid seasoning liquid, the granular dried vegetables are mixed as they are without being swollen with water in advance. Manufacturing method of liquid seasoning.
(2) The method for producing a vegetable particle-containing liquid seasoning according to the above (1), wherein the granular dried vegetables are mixed so as to be in the range of 0.5 to 10% by weight (W / W) with respect to the whole liquid seasoning.
(3) The method for producing a vegetable particle-containing liquid seasoning according to (1) above, wherein the granular dried vegetables are one or more selected from granular dried onions, dried garlic, dried radishes and dried onions.
(4) In the method for producing a vegetable particle-containing liquid seasoning by mixing granular dried vegetables with the liquid seasoning liquid, the granular dried vegetables having a particle size of 0.1 mm to 10.0 mm are added to the liquid seasoning liquid, and the heating temperature Stir and mix for 1 minute to 120 minutes with or without heating in the range of 10 ° C to 80 ° C and heating time in the range of 1 minute to 120 minutes, and uniformly disperse the granular dried vegetables throughout the liquid seasoning liquid And then sterilized by heating at a heating temperature in the range of 50 ° C. to 120 ° C. and a heating time in the range of 10 seconds to 30 minutes, and then the vegetable particles are uniformly dispersed throughout the liquid seasoning liquid. The manufacturing method of the vegetable particle containing liquid seasoning characterized by filling.
About.
本発明によれば、粒状乾燥野菜（例えば、粒状乾燥玉ねぎ、粒状乾燥ニンニク、粒状乾燥大根、粒状乾燥ねぎ）を原料として使用しているにもかかわらず、玉ねぎ、ニンニク、大根、ねぎなどの野菜粒子そのものの具材感、食感及び風味が良好な野菜粒子含有液状調味料を容易に得ることができる。 According to the present invention, vegetables such as onions, garlic, radishes and green onions are used despite using granular dried vegetables (eg, granular dried onions, granular dried garlic, granular dried radishes, granular dried leeks) as raw materials. It is possible to easily obtain a vegetable particle-containing liquid seasoning having good ingredients, texture and flavor of the particles themselves.
本発明に用いられる粒状乾燥野菜は、通常市販されているいずれのものも採用可能である。そして、これらの粒状乾燥野菜の使用量は野菜粒子含有液状調味料の０．１〜２０重量％（Ｗ／Ｗ）が好ましく、０．５〜１０．０重量％（Ｗ／Ｗ）がより好ましく、２．０〜５．０重量％（Ｗ／Ｗ）が最も好ましい。０．１〜２０．０重量％（Ｗ／Ｗ）の範囲に粒状乾燥野菜が含有されることにより、野菜粒子の風味と独特な歯ごたえ感が得られるものとなる。０．１重量％未満の含有量であると、野菜粒子の風味も弱く、歯ごたえ感が得られないものとなる。反対に２０．０重量％（Ｗ／Ｗ）より多い含有量であると歯ごたえ感もしつこいものとなる。 As the granular dried vegetables used in the present invention, any commercially available one can be adopted. And the usage-amount of these granular dry vegetables is 0.1-20 weight% (W / W) of a vegetable particle containing liquid seasoning, 0.5-10.0 weight% (W / W) is more preferable. 2.0 to 5.0% by weight (W / W) is most preferable. When the granular dried vegetables are contained in the range of 0.1 to 20.0% by weight (W / W), the flavor of the vegetable particles and a unique texture are obtained. If the content is less than 0.1% by weight, the flavor of the vegetable particles is weak and a crunchy feeling cannot be obtained. On the contrary, if the content is more than 20.0% by weight (W / W), the crunchy feeling will be persistent.
粒状乾燥野菜の粒径としては、粒状乾燥野菜全体の５０重量％（Ｗ／Ｗ）が粒径０．１ｍｍ〜１０ｍｍからなる粒状乾燥野菜、好ましくは粒状乾燥野菜全体の５０重量％（Ｗ／Ｗ）が粒径１ｍｍ〜８ｍｍからなる粒状乾燥野菜、さらに好ましくは粒状乾燥野菜全体の８０重量％（Ｗ／Ｗ）が粒径２ｍｍ〜５ｍｍからなる粒状乾燥野菜を使用する。この範囲の粒径の粒状乾燥野菜が液状調味液に含有されることにより、野菜粒子含有液状調味料中に野菜粒子が良好な外観を呈し、野菜粒子の風味と独特な歯ごたえ感が得られるものとなる。０．１ｍｍ未満の粒径であると、野菜粒子の風味も弱く、歯ごたえ感が得られないものとなる。反対に１０ｍｍより大きい粒径であると野菜粒子含有液状調味料中の野菜粒子の外観が望ましいものではなくなる。 As the particle size of the granular dried vegetables, 50% by weight (W / W) of the whole granular dried vegetables is a granular dried vegetable having a particle size of 0.1 mm to 10 mm, preferably 50% by weight (W / W of the whole granular dried vegetables) ) Is a granular dried vegetable having a particle size of 1 mm to 8 mm, more preferably a granular dried vegetable having 80% by weight (W / W) of the entire granular dried vegetable having a particle size of 2 mm to 5 mm. By containing granular dried vegetables with particle sizes in this range in the liquid seasoning liquid, the vegetable particles have a good appearance in the vegetable particle-containing liquid seasoning, and the flavor of the vegetable particles and a unique texture are obtained. It becomes. If the particle size is less than 0.1 mm, the vegetable particles have a weak flavor, and a crunchy feeling cannot be obtained. On the contrary, when the particle diameter is larger than 10 mm, the appearance of the vegetable particles in the vegetable particle-containing liquid seasoning is not desirable.
そして、本発明の液状調味液とは、野菜粒子含有液状調味料から野菜粒子を除いた液状調味液を意味し、醤油、糖類、甘味糖類、甘味料、酒精含有甘味調味料及び香辛料類等の１種又は２種以上が含まれる。例えば、醤油としては、濃口醤油、淡色醤油、溜り醤油、再仕込み醤油、白醤油などの醤油類の１種又は２種以上が用いられる。また、糖類としては、砂糖、乳糖、麦芽糖、ぶどう糖、果糖、液糖、水飴、デキストリン、異性化糖、及び澱粉などの１種又は２種以上が用いられる。また、甘味糖類としては、ソルビトール、マルチトールなどの糖アルコールなどが用いられる。また、酒精含有甘味調味料としては、みりんなどが用いられる。また、甘味料としてはサッカリン、グリチルリチン、ステビオサイド、アスパラテームなどの１種又は２種以上が用いられる。また、香辛料としては、ガーリック、オニオン、オレガノ、タイム、セージ、ジンジャー、レッドペパー、ペパー、オールスパイス、クローブ、ナツメグ、カルダモンなどの１種又は２種以上が用いられる。 And the liquid seasoning liquid of the present invention means a liquid seasoning liquid obtained by removing vegetable particles from the vegetable particle-containing liquid seasoning, such as soy sauce, saccharides, sweet saccharides, sweeteners, sake-containing sweet seasonings and spices. 1 type or 2 types or more are included. For example, as the soy sauce, one kind or two or more kinds of soy sauces such as dark soy sauce, light soy sauce, pooled soy sauce, recharged soy sauce, and white soy sauce are used. Moreover, as sugars, 1 type (s) or 2 or more types, such as sugar, lactose, maltose, glucose, fructose, liquid sugar, starch syrup, dextrin, isomerized sugar, and starch, are used. In addition, sugar alcohols such as sorbitol and maltitol are used as sweet sugars. Moreover, mirin etc. are used as an alcoholic-containing sweet seasoning. As the sweetener, one or more of saccharin, glycyrrhizin, stevioside, aspartame and the like are used. As the spices, one or more of garlic, onion, oregano, thyme, sage, ginger, red pepper, pepper, allspice, clove, nutmeg, cardamom and the like are used.
また、必要により味噌、魚醤、酸味調味料、食酢類、有機酸類、清酒、ワインなどの酒類、発酵調味料、また、例えば、鰹節、鯖節類などの魚節類やコンブ、しいたけなどのきのこ類などからのだし汁、魚介類、野菜類のエキス、ビーフエキス、酵母エキスなどのエキス類、蛋白質加水分解物、グルタミン酸ナトリウム、グリシンなどのアミノ酸系調味料類、イノシン酸などの核酸系調味料類など、また、香料、着色料、でん粉、増粘剤などの原材料が１種又は２種以上用いられる。 If necessary, miso, fish sauce, sour seasonings, vinegars, organic acids, sake, wine and other liquors, fermented seasonings, for example, bonito and bonito Dashi soup from mushrooms, seafood, vegetable extracts, beef extract, yeast extract and other extracts, protein hydrolysates, amino acid seasonings such as sodium glutamate and glycine, and nucleic acid seasonings such as inosinic acid Moreover, 1 type, or 2 or more types of raw materials, such as a fragrance | flavor, a coloring agent, starch, and a thickener, are used.
次に、本発明の野菜粒子含有液状調味料の製造方法は、まず、上記の醤油、甘味糖類、酒類、食酢類、エキス類、アミノ酸系調味料類、旨み調味料、香辛料類などの食品原材料を含有した液状調味液を調製し、この液状調味液の調整と同時、若しくは液状調味液の調整後に粒状乾燥野菜を含有させ、これが液状調味液全体に均一に分散する程度に攪拌を行う。この攪拌工程は、１０℃〜８０℃程度の温度下で行い、加熱を要する場合は、好ましくは１分から１２０分の短時間に、さらに好ましくは１分から３０分の短時間に加熱を終了する。このとき８０℃以上で３０分間以上に加熱した場合は、風味が損われたり、具材の軟化や固形がくずれる現象が起こるので好ましくない。
次いで野菜粒子含有液状調味料の殺菌などの理由から、好ましくは１０秒から３０分の短時間に５０℃〜１２０℃程度の加熱殺菌、さらに好ましくは１０秒から２分の短時間に８５℃〜１０５℃程度の加熱殺菌を行う。
Next, the method for producing the vegetable particle-containing liquid seasoning of the present invention is as follows. First, food raw materials such as the above-mentioned soy sauce, sweet sugar, alcoholic beverages, vinegars, extracts, amino acid seasonings, umami seasonings, spices, etc. A liquid seasoning liquid is prepared, and at the same time as the adjustment of the liquid seasoning liquid, or after the liquid seasoning liquid is adjusted, the granular dried vegetables are contained, and the mixture is stirred to such an extent that it is uniformly dispersed throughout the liquid seasoning liquid. This stirring step is performed at a temperature of about 10 ° C. to 80 ° C. When heating is required, the heating is preferably completed in a short time of 1 minute to 120 minutes, more preferably in a short time of 1 minute to 30 minutes. At this time, heating at 80 ° C. or more for 30 minutes or more is not preferable because the flavor is impaired, and the ingredients are softened and solids are broken.
Next, for reasons such as sterilization of vegetable particle-containing liquid seasonings, preferably heat sterilization at about 50 ° C. to 120 ° C. for a short time of 10 seconds to 30 minutes, more preferably 85 ° C. to about 2 hours for 10 seconds to 2 minutes. Sterilize by heating at about 105 ° C.
本発明では、この加熱殺菌処理により乾燥具材を十分に膨潤させることができ、食感の良好な野菜粒子含有液状調味料を得ることができる。
充填時あるいは充填前加熱において、このような温度・時間で処理した場合、乾燥具材が適性に膨潤され、歯ざわり、固さが良好な具材感や食感を得ることができる。また、風味も良好で野菜粒子含有液状調味料として好ましい品質を得ることができる。
すなわち、乾燥野菜を液状調味液に含有させ、その液状調味液全体にそれらを分散させるに際して、まず、液状調味液全体に乾燥野菜を短時間で分散させて、次いで高温短時間の加熱殺菌させることが、本発明における野菜粒子含有液状調味料の製造方法の重要な要素である。したがって、乾燥野菜を液状調味液全体に分散させて、十分に膨潤させてしまったりする調製方法や、長時間の殺菌方法などでは、本発明の目的は達成できない。
次に、実施例を挙げて本発明を説明する。
In this invention, a drying tool material can fully swell by this heat sterilization process, and the vegetable particle containing liquid seasoning with favorable food texture can be obtained.
When processing at such a temperature and time during filling or heating before filling, the drying tool can be appropriately swollen, and a texture and texture with good texture and hardness can be obtained. Moreover, flavor is also favorable and the quality preferable as a vegetable particle containing liquid seasoning can be obtained.
That is, when dried vegetables are contained in a liquid seasoning liquid and dispersed in the entire liquid seasoning liquid, first, the dried vegetables are dispersed in the entire liquid seasoning liquid in a short time, and then sterilized by heating at a high temperature for a short time. However, it is an important element of the method for producing a vegetable particle-containing liquid seasoning in the present invention. Therefore, the object of the present invention cannot be achieved by a preparation method in which dried vegetables are dispersed in the whole liquid seasoning liquid and sufficiently swelled or a sterilization method for a long time.
Next, an Example is given and this invention is demonstrated.
（液状調味液の調製）
濃口醤油４００ｋｇ、異性化糖液糖２１０ｋｇ、醸造酢２０ｋｇ、リンゴのすりおろしたもの１２ｋｇ、にんにく１５ｋｇ、コショウ２ｋｇ、味噌１５ｋｇ、キサンタンガム２．５ｋｇ、水３００ｋｇを混和し、均一に攪拌して液状調味液を調製した。
(Preparation of liquid seasoning liquid)
Thick soy sauce 400 kg, isomerized sugar liquid sugar 210 kg, brewed vinegar 20 kg, apple grated 12 kg, garlic 15 kg, pepper 2 kg, miso 15 kg, xanthan gum 2.5 kg, water 300 kg and mixed uniformly and liquid seasoned A liquid was prepared.
（液状調味液に、粒状乾燥野菜を予め水で膨潤させることなく、そのまま混和する野菜
粒子含有液状調味料の調製）
上記で得た液状調味液に平均粒径３ｍｍの乾燥玉ねぎ４０ｋｇを加えた。
次いでこれを均一に攪拌しつつ５０℃に加熱し、この温度で１０分間の加熱処理を施した。次いで、連続的に、９５℃に加熱し、この温度で０．５分間の加熱殺菌処理を施した。次いで、これを６０℃にまで冷却した後、ＰＥＴボトルに充填・密栓して、野菜粒子含有液状調味料を得た。このようにして製造した野菜粒子含有液状調味料は、食味及び風味の優れたドレッシングタイプの野菜粒子含有液状調味料であり、かつ野菜粒子含有液状調味料中に良好な外観を呈する野菜粒子が十分に含まれたものであった。
(Preparation of vegetable seasoning-containing liquid seasoning that mixes liquid dried seasoning without adding granular dried vegetables with water in advance)
40 kg of dried onions having an average particle diameter of 3 mm was added to the liquid seasoning liquid obtained above.
Next, this was heated to 50 ° C. with uniform stirring, and subjected to heat treatment at this temperature for 10 minutes. Subsequently, it heated to 95 degreeC continuously and heat-sterilized for 0.5 minute at this temperature. Subsequently, after cooling this to 60 degreeC, it filled and sealed in the PET bottle, and obtained the vegetable particle containing liquid seasoning. The vegetable particle-containing liquid seasoning produced in this manner is a dressing-type vegetable particle-containing liquid seasoning with excellent taste and flavor, and there are sufficient vegetable particles exhibiting a good appearance in the vegetable particle-containing liquid seasoning. It was included.
（比較例１）
（液状調味液に、粒状乾燥野菜を十分膨潤させた後、そのまま混和する野菜粒子含有液状調味料の調製）
上記実施例１で得た液状調味液に平均粒径３ｍｍの乾燥玉ねぎ４０ｋｇを加えた。
次いでこれを均一に攪拌しつつ室温１５℃で、一晩放置し十分膨潤させた。次いで、連続的に、９５℃に加熱し、この温度で０．５分間の加熱殺菌処理を施した。次いで、これを６０℃にまで冷却した後、ＰＥＴボトルに充填・密栓して、野菜粒子含有液状調味料を得た。このようにして製造した野菜粒子含有液状調味料は、風味が損なわれ、具材の軟化や固形がくずれる現象が起き、ドレッシングタイプの野菜粒子含有液状調味料として十分ではなかった。
(Comparative Example 1)
(Preparation of vegetable seasoning-containing liquid seasoning that is mixed into the liquid seasoning liquid after the granular dried vegetables are sufficiently swollen)
40 kg of dried onions having an average particle diameter of 3 mm was added to the liquid seasoning liquid obtained in Example 1 above.
Next, it was allowed to swell sufficiently by allowing it to stand at room temperature of 15 ° C. overnight while stirring uniformly. Subsequently, it heated to 95 degreeC continuously and heat-sterilized for 0.5 minute at this temperature. Subsequently, after cooling this to 60 degreeC, it filled and sealed in the PET bottle, and obtained the vegetable particle containing liquid seasoning. The vegetable particle-containing liquid seasoning produced in this manner is not sufficient as a dressing-type vegetable particle-containing liquid seasoning because the flavor is impaired and the ingredients are softened and the solids are broken.
（比較例２）
（液状調味液に、粒状乾燥野菜を高温で予備加熱した後、そのまま混和する野菜粒子含有液状調味料の調製）
上記実施例１で得た液状調味液に平均粒径３ｍｍの乾燥玉ねぎ４０ｋｇを加えた。
次いでこれを均一に攪拌しつつ９０℃に予備加熱し、この温度で１０分間の加熱処理を施した。次いで、連続的に、９５℃に加熱し、この温度で０．５分間の加熱殺菌処理を施した。次いで、これを６０℃にまで冷却した後、ＰＥＴボトルに充填・密栓して、野菜粒子含有液状調味料を得た。このようにして製造した野菜粒子含有液状調味料は、風味が損なわれ、具材の軟化や固形がくずれる現象が起き、ドレッシングタイプの野菜粒子含有液状調味料として十分ではなかった。
これらの結果を表１に示す。
(Comparative Example 2)
(Preparation of liquid seasonings containing vegetable particles that are mixed in the liquid seasoning liquid after pre-heating granular dried vegetables at high temperature)
40 kg of dried onions having an average particle diameter of 3 mm was added to the liquid seasoning liquid obtained in Example 1 above.
Next, this was preheated to 90 ° C. with uniform stirring, and subjected to a heat treatment at this temperature for 10 minutes. Subsequently, it heated to 95 degreeC continuously and heat-sterilized for 0.5 minute at this temperature. Subsequently, after cooling this to 60 degreeC, it filled and sealed in the PET bottle, and obtained the vegetable particle containing liquid seasoning. The vegetable particle-containing liquid seasoning produced in this manner is not sufficient as a dressing-type vegetable particle-containing liquid seasoning because the flavor is impaired and the ingredients are softened and the solids are broken.
These results are shown in Table 1.
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| JP2009189324A (en) * | 2008-02-15 | 2009-08-27 | Kao Corp | Liquid seasoning |
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| EP3491937B1 (en) | 2016-07-27 | 2024-02-28 | Mizkan Holdings Co., Ltd. | Liquid seasoning agent containing solid ingredients |
| JP6346231B2 (en) * | 2016-09-16 | 2018-06-20 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Liquid seasoning with ingredients |
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