JP5184398B2 - Liquid seasoning - Google Patents

Description

  The present invention relates to a liquid seasoning containing citrus juice.

  In recent years, liquid seasonings using various fruit juices have been proposed due to diversification of consumer preferences in liquid seasonings. In order to meet consumer-oriented needs, various techniques for enhancing the fresh aroma unique to fruit juice have been proposed. For example, a flavor-improving agent comprising 2R, 4S-trans-(+)-carveol (Patent Document 1), a flavor enhancing / improving agent for foods and beverages containing a purple sweet potato pigment (Patent Document 2), and a fruit containing sucralose Examples include a fruit juice or fruit-containing food with improved feeling or freshness (Patent Document 3), a fruit juice-containing food / beverage product containing a glucan having a polymerization degree of 50 or more (Patent Document 4), and the like. Moreover, the method (patent document 5) which adds the flavor, richness, a volume feeling, and a rich feeling like a high fruit juice drink by adding bisenin-2, and the fresh feeling peculiar to grapefruit by adding 3-mercaptohexanal and natural A method for enhancing the feeling (Patent Document 6) has been proposed.

  In addition, as a seasoning using a polysaccharide, a seasoning containing a precipitating agent containing polysaccharide as a main component and precipitating suspended components of turbid juice (Patent Document 7), fat-free using the gelation ability of pectin Or there is a low fat salad dressing composition (Patent Document 8).

JP-A-10-219272 JP-A-11-146766 Japanese Patent Laid-Open No. 2000-133502 JP 2003-289836 A JP 2006-238829 A JP 2008-099596 A Japanese Patent Laying-Open No. 2005-052138 JP-A-9-103265

However, the above-mentioned prior art may cause a special taste, sweetener or pigment-derived off-flavor that is blended to enhance the fresh aroma of fruit juice, and may be disadvantageous in terms of cost. there were.
Therefore, the subject of this invention is providing the liquid seasoning containing the citrus juice in which the fresh feeling peculiar to citrus fruits was enhanced, without impairing flavor.

As a result of intensive studies, the present inventor further enhances the freshness of the liquid seasoning containing citrus juice without impairing the flavor by using a specific amount of pectin having a methyl esterification rate of 60% or less. I found that I can do it.
Pectin has been used for various foods by utilizing its gelling ability and is known to be used for dressing (Patent Document 8), but the above effect is exhibited by specific pectin. Is totally unexpected.

  That is, the present invention provides a liquid seasoning containing 0.1 to 0.45% by mass of pectin having a methyl esterification rate of 60% or less and citrus juice.

  ADVANTAGE OF THE INVENTION According to this invention, the liquid seasoning containing the citrus fruit juice in which the fresh feeling peculiar to citrus fruits was enhanced can be obtained.

Pectin having a methyl esterification rate of 60% or less used in the present invention is a polysaccharide mainly composed of galacturonic acid, and the methyl esterification rate is defined by the following formula (1).
Methyl esterification rate (%) = (Methyl galacturonic acid (mol)) / (Total galacturonic acid (mol)) × 100 Formula (1)
The methyl esterification rate can be measured by the method of Inari / Takeuchi (Japan Food Science and Technology Journal, 44, 319-324 (1997)).

In the present invention, the methyl esterification rate of pectin is 60% or less, but is more preferably 25 to 60%, particularly 40 to 55%, from the viewpoint of enhancing the freshness of citrus fruits.
In addition, the methyl esterification rate of pectin in the present invention refers to the methyl esterification rate of the whole pectin to be used. When a plurality of pectin is used, the mass esterification of each pectin and the methyl esterification obtained by the above formula (1) The sum of the product with the rate is calculated by dividing by the total mass of pectin. Therefore, even if a pectin having a methyl esterification rate of more than 60% is used, the methyl esterification rate of the whole pectin to be used may be 60% or less.

  Pectin with a methyl esterification rate of 60% or less is required to be hydrolyzed with acid, alkali, enzyme, etc. when extracting and producing pectin from lemon peel, apple peel, etc. Can be obtained by demethoxylation. Further, LM-pectin having a methyl esterification rate of less than 50% and HM-pectin having a methyl esterification rate of 50% or more may be mixed to adjust the methyl esterification rate to 60% or less. Commercially available products can be used for LM-pectin and HM-pectin.

  When LM-pectin and HM-pectin are mixed and used, the mass ratio of LM-pectin / total pectin is preferably 0.3 or more, more preferably 0.3 to 1, particularly 0.5 to 0.7. It is preferable from the point of enhancing the fresh feeling of citrus fruits.

The LM-pectin includes a non-amide group LM-pectin that does not include an amide group and an amide group LM-pectin that includes an amide group. The amide group LM-pectin is produced by hydrolyzing pectin using an alkali, and the amidation rate increases as the hydrolysis rate increases. Non-amide group LM-pectin can be prepared by hydrolyzing pectin using an acid or an enzyme. In the present invention, the amidation rate is preferably 10% or less, more preferably 5% or less, further 1% or less, particularly less than 0.05%, especially 0%, and the use of non-amide group LM-pectin is a flavor. In view of this point, even if some calcium ions are present, it does not gel and is preferable from the viewpoint of good texture. In addition, the amidation rate of LM-pectin is measured according to the following method described in the section of pectin in “8th edition Food Additives Official Document”, and is calculated by Equation (2).
About 5 g is weighed accurately, put in a beaker, add 5 ml of hydrochloric acid and 100 ml of 60 vol% ethanol, stir for 10 minutes, and filter using a glass filter (1G3). The residue is mixed with 60 vol% ethanol / hydrochloric acid (20 : 1) Wash 6 times with 15ml each. Next, the residue on the glass filter is washed with 60 vol% ethanol until the washing solution does not exhibit chloride reaction. Further wash with 20 ml of ethanol, dry at 105 ° C. for 2.5 hours, allow to cool and measure the mass. Add 2 ml of ethanol, moisten, add 100 ml of boiled and cooled water, shake well occasionally to hydrate well, add 5 drops of phenolphthalein test solution, and titrate with 0.1 mol / L sodium hydroxide solution. The titration value is V1. Next, add exactly 20 ml of 0.5 mol / L sodium hydroxide solution, shake well, and let stand for 15 minutes. Add 20 ml of 0.5 mol / L hydrochloric acid accurately, shake and mix until the pink color of the liquid disappears, titrate with 0.1 mol / L sodium hydroxide solution, and set the titration value to V2. The end point is when the liquid is slightly pink when shaken vigorously. In accordance with the Kjeldahl method in the nitrogen determination method, transfer the titrated liquid to a 500 ml decomposition flask and attach a splash stopper and a condenser. First, 20 ml of 0.1 mol / L hydrochloric acid and 150 ml of freshly boiled and cooled water are placed in an absorption flask, and the lower end of the cooler is immersed in this liquid. 20 ml of sodium hydroxide (1 → 10) solution is placed in a cracking flask and heated with care not to foam too much and distilled until 80-120 ml distill. Add a few drops of methyl red reagent solution and titrate with 0.1 mol / L sodium hydroxide solution. Separately, perform a blank test and set the titration value to B.
Amidation rate (%) = (B−S) / {V1 + V2 + (B−S)} × 100 Formula (2)

  In the present invention, the content of pectin having a methyl esterification rate of 60% or less is 0.1 to 0.45% by mass (hereinafter simply referred to as%), and further 0.15 to 0.4 in the liquid seasoning. %, Particularly 0.2 to 0.35% is preferred from the viewpoint of flavor, enhancing the freshness of citrus fruits, and having a good texture.

  In the present invention, the calcium ion concentration in the liquid seasoning is preferably in the range where pectin does not gel from the viewpoint of enhancing the fresh feeling of citrus fruits and the good texture. 0.1% or less, more preferably 0.0005 to 0.1%, particularly preferably 0.001 to 0.05%, and particularly preferably 0.002 to 0.02%.

Citrus fruit juice used in the present invention is a so-called natural fruit juice (straight juice) obtained by squeezing citrus fruits, concentrated fruit juice obtained by concentrating straight fruit juice, water etc. once added to straight fruit juice. Concentrated reduced fruit juice returned to the state. Citrus fruits include citrus genus, kumquat genus, karatachi genus, etc., which are included in the mandarin orange series, such as citrus fruit, carrot mandarin orange, mandarin orange, citrus fruit, sudachi, daidai, natsu mandarin, hassaku, kyuganatsu mandarin, Ponkan, Yuzu, Kabosu, Orange, Lime, Lemon, Grapefruit, Siakwasa and the like. These can be used alone or in combination of two or more.
In the present invention, the content of citrus juice is not particularly limited as long as it is an amount that can be blended, but it is 1 to 95%, more preferably 2 to 85%, and particularly 3 to 50% in the liquid seasoning. It is preferable from the point of flavor.

  Moreover, in this invention, it is preferable to add polysaccharides other than pectin from the point which assists the effect which strengthens the fresh feeling of citrus fruits, and the point which adjusts the balance of taste. The type of other polysaccharides is not particularly limited, but for example, xanthan gum, carrageenan, guar gum, tamarind gum, locust bean gum, gellan gum, monato gum, gum arabic, alginates, tragacanth gum, polydextrose, celluloses, modified starch , Pullulan, curdlan and the like, and xanthan gum, guar gum and tamarind gum are particularly preferable.

  The content of other polysaccharides is 0.1 to 0.3% for xanthan gum, 0.3 to 0.6% for guar gum, and 0.4 to 0.8% for tamarind gum in liquid seasonings. It is preferable in terms of reinforcing the fresh feeling of citrus fruits.

  In the liquid seasoning of the present invention, as other components, vegetables, fruits, water, vinegar, salt, soy sauce, spices, sugar, protein materials, organic acids, amino acid seasonings, nucleic acid seasonings, animal and plant extracts Various food materials or additives such as fermented seasonings, alcoholic beverages, stabilizers, and coloring agents can be used. Moreover, you may use what was shape | molded as needed.

  The liquid seasoning in the present invention includes a water phase part only, a non-emulsification type or an emulsification type containing a water phase part and an oil phase part. When the liquid seasoning contains an aqueous phase part and an oil phase part, the oil phase part in the liquid seasoning is preferably in the range of 5 to 35%, more preferably 8 to 30%, especially 10 to 25%. It is preferable from the viewpoint of enhancing the freshness of citrus fruits.

  When the liquid seasoning of the present invention contains an aqueous phase part and an oil phase part, the pectin having a methyl esterification rate of 60% or less, citrus juice, other polysaccharides and other components should be added to the aqueous phase part. Is preferred. The content of pectin and citrus juice with a methyl esterification rate of 60% or less in the liquid seasoning means the content in the liquid seasoning, and the calcium ion concentration and the content of other polysaccharides are the liquid seasonings. When has an oil phase part, it means the content in the aqueous phase part.

  Examples of the oil phase component that forms the oil phase part include animal oils and / or vegetable oils, and oils and fats that have been esterified with glycerin after hydrolysis using these as raw materials, transesterified oils, hydrogenated oils, and the like. Examples of animal oils include beef tallow, lard, fish oil and the like, and vegetable oils include, for example, soybean oil, palm oil, palm kernel oil, cottonseed oil, peanut oil, rapeseed oil, corn oil, safflower oil, sunflower oil, Rice oil etc. are mentioned. Among these, it is preferable to use vegetable oils such as soybean oil, cottonseed oil, peanut oil, rapeseed oil, corn oil, safflower oil, sunflower oil, etc., from the viewpoint of maintaining the flavor of ingredients immediately after the production of the liquid seasoning. .

In the liquid seasoning of the present invention, the viscosity of the liquid seasoning (when the liquid seasoning has an oil phase part) is 900 mPa · s or less, further 50 to 700 mPa · s, particularly 80 to 600 mPa · s. s, particularly 150 to 600 mPa · s, is preferable from the viewpoint of enhancing the freshness of citrus fruits and having a good texture. When the liquid seasoning is an emulsified type, it is preferable that the viscosity of the aqueous phase part before emulsification or the viscosity of the aqueous phase part after oil-water separation of the emulsion is in the above range. In this case, it is preferable to add other polysaccharides in addition to pectin for viscosity adjustment.
In addition, when the liquid seasoning is an emulsion type, the viscosity of the liquid seasoning itself is preferably 200 to 2000 mPa · s, and more preferably 500 to 1000 mPa · s.

  The pH of the liquid seasoning of the present invention (when the liquid seasoning has an oil phase part) is preferably 5.5 or less from the viewpoint of storage stability, more preferably 2 to 5, especially The range of 2.5-4 is preferable. In order to lower the pH within this range, organic acids such as vinegar, citric acid and malic acid; acidulants such as inorganic acids such as phosphoric acid can be used. In particular, it is preferable to use vinegar from the viewpoint of improving the storage stability and maintaining the flavor of the ingredients immediately after the production of the liquid seasoning. Various types of vinegar can be used such as grain vinegar, apple vinegar, and vinegar.

The content of vinegar is preferably 3 to 50%, more preferably 5 to 30%, and particularly preferably 6 to 26% in the liquid seasoning. Further, the acidity (the acidity of the water phase part when the liquid seasoning has an oil phase part) is 0.15 to 10%, more preferably 0.25 to 6%, and particularly 0.3 to 3%. It is preferable from the point of flavor. “Acidity” refers to a value obtained by performing titration of a liquid to be measured with 0.1 mol / L sodium hydroxide and calculating from the titration amount at the end point by the following equation (3).
Acidity (%) = (a × v × f) / w × 100 Formula (3)
(A: 0.006 g of acetic acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide, v:
Amount used of 0.1 mol / L sodium hydroxide (ml), f: factor of 0.1 mol / L, w: sampling amount (g))

Moreover, in the liquid seasoning of this invention, it is preferable that content of salt (in a water phase part when a liquid seasoning has an oil phase part) is 1 to 20%, Furthermore, 2 to 15%, In particular, 2 to 11% is preferable from the viewpoint of flavor.
As the salt, various kinds of salt such as normal salt, sun salt, rock salt, etc. can be used, and a part of which is replaced with potassium chloride, magnesium sulfate or the like can also be used.

  The aqueous phase part of the liquid seasoning in the present invention is preferably heat sterilized from the viewpoint of safety. As a sterilization method, a generally used method can be used. Specifically, methods such as a heater heating method, a high frequency electromagnetic induction heating method, and a tube type high temperature heating method can be used.

  Examples of the liquid seasoning of the present invention include dressings, sauces and the like, and in particular, dressings are preferred from the viewpoint of enhancing the fresh feeling of citrus fruits.

<Measurement of calcium ion concentration>
The calcium ion concentration in the liquid seasoning was measured at a measurement wavelength of 315.887 nm using IPC emission spectrometry.

<Measurement of viscosity>
The viscosity of the liquid seasoning was measured by using a B-type viscometer after cooling and adjusting to 20 ° C. after heat sterilization by the method shown below.

<Measurement of acidity>
The acidity in the liquid seasoning was calculated from the formula (3).

Test Examples 1-9
[Preparation of liquid seasoning 1]
Water, brewed vinegar, grapefruit turbid juice (6-fold concentrated), sugar, salt, spices, sodium glutamate, LM pectin (San-Eigen FFI Co., Ltd., methyl esterification rate 30%, amidation rate 0%, HM Pectin (San-Eigen FFI Co., Ltd., methyl esterification rate 70%, amidation rate 0%, the same shall apply hereinafter) are mixed in the amounts shown in Table 1, mixed by stirring and dissolved. did. Next, after sterilizing by heating from room temperature and reaching 80 ° C. for 4 minutes, the liquid seasoning was prepared by cooling, bringing to room temperature, and filling the container. Table 1 shows the viscosity of each liquid seasoning. Further, the calcium ion concentration in the liquid seasoning was 0.01%. The sensory evaluation shown below was performed about the prepared liquid seasoning.

〔sensory evaluation〕
Commercial lettuce was cut into a size of 20-30 mm. Immediately before the tasting, the liquid seasoning was well agitated, and 15 g of the liquid seasoning per 100 g of lettuce was rapidly dispersed uniformly, and the taste was evaluated by tasting. The evaluation was performed by five specialist panels according to the following evaluation criteria with respect to the “freshness of citrus fruits” of each liquid seasoning.
The results are shown in Table 1.

[Evaluation criteria for freshness of citrus fruits]
5: A strong feeling of freshness 4: A feeling of freshness 3: A slight feeling of freshness 2: A feeling of freshness is not felt 1: A feeling of freshness is not felt

  As shown in Table 1, the liquid seasonings to which pectin having a methyl esterification rate of 60% or less was added (Test Examples 2 to 6) had a fresh citrus feel compared to the liquid seasonings to which no pectin was added (Test Example 1). It was strongly expressed. On the other hand, in the liquid seasoning (Test Examples 7 and 8) to which pectin with a methyl esterification rate of more than 60% was added, the fresh feeling of citrus fruits was weak. Moreover, even if the pectin has a methyl esterification rate of 60% or less, if the addition amount is 0.5% (Test Example 9), the liquid seasoning becomes a gel and is not preferable as a physical property, and the fresh feeling of citrus fruits Was also weak.

Test Examples 10-17
[Preparation of liquid seasoning 2]
Water, brewed vinegar, grapefruit turbid juice, sugar, salt, spices, sodium glutamate, polysaccharides other than pectin, LM pectin, HM pectin are mixed in the amounts shown in Table 2, stirred and dissolved, and heated from room temperature Then, after reaching 80 ° C., the mixture was sterilized by holding for 4 minutes, then cooled, brought to room temperature, and then filled into a container to prepare a liquid seasoning. Table 2 shows the viscosity of each liquid seasoning. Further, the calcium ion concentration in the liquid seasoning was 0.01%.
About the "fresh feeling of citrus" of each prepared liquid seasoning, sensory evaluation was performed like Test Example 1 and the result shown in Table 2 was obtained.

  As shown in Table 2, it was found that the freshness of citrus fruits was expressed more strongly by adding other polysaccharides in addition to pectin and adjusting the viscosity of the liquid seasoning to 150 to 600 mPa · s. (Test Examples 12 to 16).

Test Examples 18-23
[Preparation of liquid seasoning 3]
The raw materials for the water phase part were blended in the amounts shown in Table 3, stirred and mixed to dissolve, and the water phase part was prepared. Next, after sterilizing by heating from room temperature and reaching 80 ° C. for 4 minutes, the container is cooled, cooled to room temperature, filled into a container, and then rapeseed oil (Nisshin Oilio Co., Ltd.) A liquid seasoning was prepared by filling Table 3 shows the acidity and pH of each liquid seasoning. Further, the calcium ion concentration in the water phase portion was 0.01%.
About the "fresh feeling of citrus" of each prepared liquid seasoning, the same sensory evaluation as Test Example 1 was performed, and the result shown in Table 3 was obtained.

  From the results of Table 3, the liquid seasonings (Test Examples 18, 20, and 22) to which pectin having a methyl esterification rate of 60% or less was added were compared with those to which the pectin was not added (Test Examples 19, 21, and 23). The fresh feeling of citrus was strongly expressed.

Claims (7)

Methyl ester ratio from 40 to 55% der is, and pectin from 0.15 to 0.45 wt% amidated rate of less than 0.05%, and containing citrus juice, the viscosity at normal temperature 80~600mPa A liquid seasoning that is s . Pectin is obtained by mixing LM-pectin having a methyl esterification rate of less than 50% and HM-pectin having a methyl esterification rate of 50% or more at a mass ratio of LM-pectin / total pectin of 0.3 to 0.7. The liquid seasoning according to claim 1. The liquid seasoning according to claim 1 or 2, wherein the pectin has an amidation rate of 0% . The liquid according to any one of claims 1 to 3, comprising 0.1 to 0.3% by mass of xanthan gum, 0.3 to 0.6% by mass of guar gum, or 0.4 to 0.8% by mass of tamarind gum. seasoning. The liquid seasoning according to any one of claims 1 to 4, wherein the calcium ion concentration is 0.1% by mass or less. The citrus juice is one or two selected from yokan, mandarin orange, kankan, kumbo, sudachi, daida, natsumikan, hassaku, hyuga natsumikan, pokan, yuzu, kabosu, orange, lime, lemon, grapefruit and seaquaser. The liquid seasoning according to any one of claims 1 to 5 , wherein the liquid seasoning is at least a seed juice. The liquid seasoning of any one of Claims 1-6 containing an aqueous phase part and an oil phase part.