JP5738579B2 - Liquid seasoning - Google Patents

Description

  The present invention relates to a liquid seasoning containing pepper.

  Spices have a unique flavor, and when added to foods, enhance the taste and promote appetite. Among them, the flavor component made from pepper is highly palatable, and the flavor of freshly ground pepper is highly preferred.

  So far, various techniques have been proposed to enhance flavor of pepper by adding flavor components and flavors that are freshly ground to foods. For example, a method of emphasizing the top note of pepper with a pepper fragrance composition containing Alice Mall and imparting the fragrance of freshly ground pepper (Patent Document 1), classifying the fragrance materials into functional groups, and these and spices A method for preparing a stronger and more natural spice flavor by appropriately blending an extract (Patent Document 2) has been proposed.

JP 2005-132932 A JP 2005-13138 A

However, as a result of various studies by the present inventors to develop a liquid seasoning containing pepper, it has been found that it is difficult to continuously develop a good and good pepper flavor during eating from the beginning of eating. That is, even if the pepper flavor at the beginning of eating can be strongly expressed, it disappears in a short time, or even if the pepper flavor persists, the flavor itself is weak and a sufficient pepper feeling is not felt, or vice versa However, there was a problem that the pepper flavor was so strong that even the pungent taste was felt.
Therefore, the subject of this invention is providing the liquid seasoning which has the pepper flavor of moderate intensity | strength, and also contains the pepper which the flavor lasts for a long time.

  As a result of intensive studies to solve the above problems, the present inventors have found that δ-3-carene and β-caryophyllene contained in pepper are related to the expression and sustainability of pepper flavor. As a result of further investigation, by adjusting the content of these ingredients in the liquid seasoning so as to be within a certain range, the pepper flavor that appears at the beginning of the meal is enhanced, and the flavor remains longer during the meal. I found it to last.

  That is, this invention is a liquid seasoning containing pepper, Comprising: (A) (delta) -3-carene content in a solution component is 43-245 ppm, (B) (beta) -caryophyllene content is 25-180 ppm. And the liquid seasoning whose content mass ratio [(A) / (B)] of (A) (delta) -3-carene and (B) (beta) -caryophyllene is 0.9-2.2 is provided.

  ADVANTAGE OF THE INVENTION According to this invention, the liquid seasoning which has the pepper strength of moderate intensity | strength, and was able to feel the flavor long is excellent in the sustainability.

  The liquid seasoning of this invention is a liquid seasoning which mix | blended pepper (Pipe nigrum L.). As for the pepper, its kind and production area are not limited, and normal black pepper and white pepper can be used. In the present invention, it is preferable to use black pepper from the viewpoint of good flavor.

The form of the pepper is not particularly limited, and examples thereof include a dried product obtained by drying the fruit, a dried pulverized product obtained by pulverizing this to an appropriate size, or a product obtained by directly rinsing the fruit or dipping the dried product. The oil used for soaking is not particularly limited, and edible fats and oils described later can be used. Note that the term “pulverized” as used herein includes those that have been ground, but have retained the original shape of the fruit, and have been destroyed by a crack or the like.
It is preferable to use a mixture of dried pulverized product and oil soaked pepper from the viewpoint of enhancing the pepper flavor and sustainability.

If pepper is added in a certain amount or more, not only the flavor but also the pungent taste is strongly expressed. From the viewpoint of the strength of pepper flavor, the strength of pepper flavor and sustainability, the content of pepper is preferably 2 to 15% by mass (hereinafter simply referred to as “%”) in the liquid seasoning. Further, 2.5 to 5.5%, particularly 3 to 5% is preferable.
In addition, from the same point, it is preferable that the content mass ratio of the dried ground pulverized product of the liquid seasoning and the oiled product is 3: 1 to 1: 1.5, and further 2: 1 to 1: 1. It is preferable to do this.

The liquid seasoning of the present invention includes (A) δ-3-carene and (B) β-caryophyllene. Here, δ-3-carene is 3,7,7-trimethylbicyclo [4.1.0] hept-3-ene, and β-caryoylene is (1R, 1β, 4E, 9α) -4. , 11,11-trimethyl-8-methylenebicyclo [7.2.0] undec-4-ene.
Both (A) δ-3-carene and (B) β-caryophyllene are flavor components contained in pepper. In the present invention, these flavor components are contained in a certain range in the liquid seasoning solution component. Thus, the pepper flavor that is expressed at the beginning of eating is enhanced, and a liquid seasoning that can be felt for a long time has been obtained. The solution component of the liquid seasoning is obtained by removing insoluble solid components from the liquid seasoning.
The contents of the components (A) and (B) in the solution component of the liquid seasoning can be quantified by the method described in Examples below.

  In the liquid seasoning of the present invention, the content of (A) δ-3-carene is 43 to 245 ppm in the solution component, but the point of enhancing the pepper flavor, the balance of the strength and sustainability of the pepper flavor From 50 to 200 ppm, more preferably from 60 to 150 ppm, still more preferably from 70 to 90 ppm.

  In addition, the content of (B) β-caryophyllene is 25 to 180 ppm in the solution component, but from the viewpoint of the sustainability of pepper flavor, the balance of pepper flavor strength and sustainability, 30 to 100 pm, In particular, it is preferably 40 to 90 ppm, and more preferably 50 to 70 ppm.

  The mass ratio [(A) / (B)] of (A) δ-3-carene and (B) β-caryophyllene in the solution component is 0.9 to 2.2, but enhances the pepper flavor. In view of the point, the point of sustainability, and the balance between the strength and the sustainability of pepper flavor, it is preferably 1.2 to 2.1, particularly 1.3 to 2, and still more preferably 1.4 to 1.5.

  In the liquid seasoning of the present invention, the total content of (A) δ-3-carene and (B) β-caryophyllene in the solution component is 70 to 450 ppm, more preferably 80 to 300 ppm, particularly 120 to 160 ppm. Is preferable from the viewpoint of the strength of pepper flavor.

  The contents of (A) δ-3-carene and (B) β-caryophyllene in the solution component can be within the above ranges by changing the kind and content of the pepper. Pepper extract and flavor can also be used. Examples of the pepper extract and flavor include oleoresin and black pepper oil.

  The liquid seasoning of the present invention is not particularly limited as long as it is a liquid seasoning, but an acidic liquid seasoning is preferable, and dressings (liquid seasoning for salad) are particularly preferable. The liquid seasoning is preferably in the form of a containered liquid seasoning.

  The liquid seasoning of the present invention is particularly preferably a liquid seasoning containing an oil phase and an aqueous phase from the viewpoint of utilizing the flavor of pepper.

When the liquid seasoning of the present invention contains an oil phase, for example, using water as a main component as an aqueous phase, an oil phase as an upper layer, an aqueous phase as a lower layer, an emulsion type consisting of an oil-in-water emulsion, Or the separated type which laminated | stacked the oil phase on the oil-in-water-type emulsion is mentioned.
The oil phase in the liquid seasoning of the present invention is preferably 5% or more, more preferably 20% or more, and particularly preferably 30 to 50%.

  The oil phase that can be used in the liquid seasoning of the present invention is mainly composed of edible fats and oils. Edible fats and oils may be animal or vegetable. For example, beef fat, pork fat, fish oil, etc. as animal oil, soybean oil, palm oil, palm kernel oil, cottonseed oil, peanut oil, rapeseed oil, corn oil as vegetable oil , Safflower oil, sunflower oil, rice oil, sesame oil, etc., but in terms of flavor and practicality, soybean oil, cottonseed oil, peanut oil, rapeseed oil, corn oil, safflower oil, sunflower oil, sesame oil It is preferable to use vegetable oils such as

The edible oil / fat preferably contains 15% or more of diacylglycerol from the viewpoint of physiological effects. From the same point, the content of diacylglycerol in the edible fat is preferably 15 to 99.5%, more preferably 35 to 95%, particularly 50 to 95%, and particularly preferably 70 to 93%.
In the present invention, when the edible fat / oil contains diacylglycerol, the content of the unsaturated fatty acid in the constituent fatty acid is preferably 80 to 100%, more preferably 85 to 99%, particularly 90 to 98%. Is preferable in terms of appearance and physiological effect. The number of carbon atoms of the unsaturated fatty acid is preferably 14 to 24, and more preferably 16 to 22 from the viewpoint of physiological effects.

  Of the fatty acids constituting diacylglycerol, the content of trans-unsaturated acid is preferably 0.01 to 5%, more preferably 0.01 to 3.5%, particularly 0.01 to 3%. Is preferable from the viewpoint of physiological effect and appearance. From the viewpoint of flavor, the content of fatty acids having 12 or less carbon atoms is preferably 5% or less, more preferably 0 to 2%, and particularly preferably 0 to 1%.

  Examples of the origin of fats and oils containing diacylglycerol include animal and vegetable fats and oils similar to those described above. In addition, those obtained by separating and mixing these oils and fats, and those prepared by adjusting the fatty acid composition by hydrogenation or transesterification can be used as raw materials. This is preferable from the viewpoint of reducing the unsaturated fatty acid content.

  Oils and fats containing diacylglycerol can be obtained by the esterification reaction between fatty acids derived from fats and oils and glycerol, transesterification (glycerolysis) between fats and oils and glycerin, and the like. These reactions can also be carried out by chemical reaction using an alkali catalyst or the like, but it is preferable in terms of flavor and the like that the reaction is carried out under mildly enzymatic conditions using a 1,3-position selective lipase or the like. .

  In the present invention, the edible fat / oil is 4.9-84.9% triacylglycerol, more preferably 4.9-64.9%, especially 6.9-39.9%, especially 6.9-29.9%. It is preferable to contain it in terms of physiological effects, industrial productivity of fats and oils, and appearance. The monoacylglycerol content is preferably 2% or less, particularly 0.01 to 1.5%, and the free fatty acid (salt) content is 3.5% or less, particularly 0.01 to 1.%. 5% is preferable in terms of flavor and the like. The constituent fatty acids of triacylglycerol and monoacylglycerol are preferably the same constituent fatty acids as diacylglycerol in view of physiological effects and industrial productivity of fats and oils.

  The aqueous phase that can be used in the liquid seasoning of the present invention is mainly water, and as other components vinegar, salt, soy sauce, miso, spice, sugar, protein material, organic acid, amino acid seasoning, nucleic acid It is preferable to appropriately contain various additives such as system seasonings, animal and plant extracts, fermented seasonings, alcoholic beverages, starches, thickeners, stabilizers, emulsifiers, and coloring agents. In particular, in order to stabilize the emulsion, it is preferable to contain a thickener, a stabilizer and an emulsifier. Specific examples of thickeners include xanthan gum, carrageenan, guar gum, tamarind seed gum, locust bean gum, gellan gum, monato gum, gum arabic, alginates, tragacanth gum, polydextrose, celluloses, pullulan, curdlan, pectin, gelatin, Examples include natural products such as agar and soybean polysaccharides, processed starches, and chemically synthesized gums such as carboxymethylcellulose and polyethylene glycol. Specific examples of the stabilizer include milk proteins such as lactalbumin, starches and the like. Specific examples of emulsifiers include egg yolk liquid, casein, gelatin, and other emulsifiers that can generally be used in foods, such as monoglycerin fatty acid esters, sucrose fatty acid esters, and sorbitan fatty acid esters.

  Further, the pH of the liquid seasoning (when the liquid seasoning contains an oil phase and an aqueous phase, the pH of the aqueous phase, 20 ° C.) is preferably 5.5 or less from the viewpoint of storage stability, and further 4.7 -3, especially 4.5-3.5, especially 4.2-3.7 are preferred. In order to lower the pH within this range, organic acids such as vinegar, citric acid and malic acid, inorganic acids such as phosphoric acid, and acidulants such as lemon juice can be used. It is preferable to use vinegar from the viewpoint of maintaining the flavor component of the ingredients immediately after processing. Various types of vinegar such as grain vinegar, apple vinegar, and vinegar can be used, and the blending amount thereof is preferably 3 to 20%, more preferably 5 to 15%, and particularly preferably 6 to 10% in the liquid seasoning.

  In the liquid seasoning of this invention, you may add an antioxidant. The antioxidant may be any as long as it is usually used in foods, but one or more selected from natural antioxidants, tocopherols, catechins, phospholipids, ascorbic acid fatty acid esters, BHT, BHA, and TBHQ. Preferably, at least one selected from natural antioxidants, tocopherols, and ascorbyl palmitate is more preferable. The antioxidant is preferably added to the oil phase from the viewpoint of suppressing the deterioration of the flavor of the fat. The content of particularly preferred antioxidant is 50 to 5000 ppm, more preferably 200 to 2000 ppm in the oil phase. Furthermore, in a liquid seasoning containing a fat and oil containing diacylglycerol and an aqueous phase, L-ascorbic acid fatty acid ester is not substantially contained and δ-tocopherol is substantially free from the occurrence of an unpleasant taste (metallic taste) due to storage. It is preferable to contain 200 ppm or more.

[Analysis method]
(I) Measurement of δ-3-carene and β-caryophyllene The sample was filtered with a sample pretreatment filter GL chromatodisc 0.45 μm of GL Sciences Inc., and 1.5 mL was taken in a 2 mL size vial of Agilent Technologies, Enclosed. This was injected into an Agilent Technologies gas chromatograph (GC, model 6890N) and analyzed. The conditions of GC analysis are as follows. The quantitative values of δ-3-carene and β-caryophyllene were obtained by preparing calibration curves using a standard (Sigma Aldrich), respectively.
(conditions)
Column: J & W DB-WAX, Agilent Technologies, 60 m × φ0.25 m, film thickness 0.25 μm
Carrier gas: 30.0 mL / min
Injector: Split (40: 1), T = 300 ° C.
Detector: FID, T = 250 ° C
Oven temperature: Hold at 25 ° C for 2 minutes, heat up to 220 ° C at 3 ° C / minute, hold for 5 minutes

(Ii) Fatty acid glyceride composition About 10 mg of an oil and fat sample and 0.5 mL of a trimethylsilylating agent ("silylating agent TH", manufactured by Kanto Chemical) were added to a glass sample bottle, sealed, and heated at 70 ° C for 15 minutes. To this, 1.0 mL of water and 1.5 mL of hexane were added and shaken. After standing, the upper layer was analyzed by gas chromatography (GLC).

(Iii) Constituent fatty acid composition of fats and oils Obtained by preparing fatty acid methyl esters according to "Preparation method of fatty acid methyl esters (2.4.1.-1996)" in "Standard fat and oil analysis test method" edited by Japan Oil Chemists' Society Samples were obtained from American Oil Chemists. It was measured by Society Official Method Ce 1f-96 (GLC method).

Test Examples 1-20
[Preparation of liquid seasoning]
The raw materials for the aqueous phase excluding the egg yolk were blended in the amounts shown in Table 1, stirred and mixed to dissolve, and the aqueous phase was prepared. Next, after heating from room temperature and reaching 80 ° C., the mixture was held for 4 minutes to perform heat treatment (sterilization treatment) and then cooled. Next, while stirring the aqueous phase, egg yolk and edible oil or fat A or B having the composition shown in Table 2 were added and homogenized to prepare an emulsified liquid seasoning.

〔sensory evaluation〕
After storing the samples at 5 ° C for 7 days, according to the following evaluation criteria, the “speciality of pepper flavor”, “sustainability of pepper flavor” and “persistence of pepper flavor and sustainability” were evaluated by five specialist panels involved in seasoning food development. “Balance” was evaluated, and the score was determined through consultation. The evaluation of “strength of pepper flavor” is performed from the viewpoint of how strongly you feel the pepper aroma when you eat a sample. “Persistence of pepper flavor” lasts even when you eat a sample. From the viewpoint of whether or not the fragrance of pepper is felt, the “balance of pepper flavor and sustainability” was performed from the viewpoint of whether or not the balance of pepper fragrance and sustainability of pepper fragrance was good.
The results are shown in Table 1.

[Evaluation criteria for strength of pepper flavor]
5: Pepper flavor is too strong and spicy 4: Pepper flavor is slightly strong 3: Pepper flavor is just right 2: Pepper flavor is slightly weak 1: Pepper flavor is weak [Criteria for evaluating the sustainability of pepper flavor]
2: Pepper flavor persists 1: Pepper flavor does not persist [Evaluation criteria for balance of pepper flavor and sustainability]
5: Pepper flavor strength and sustainability balance is very good 4: Pepper flavor strength and sustainability balance is slightly good 3: Pepper flavor strength and sustainability balance is good 2: Pepper flavor strength is strong And balance of sustainability is bad 1: Balance of strength of pepper flavor and sustainability is very bad

  From Table 1, the content of (A) δ-3-carene and (B) β-caryophyllene in the solution component of the liquid seasoning and the mass ratio [(A) / (B)] of these components are within a certain range. As a result, it was confirmed that the pepper flavor was moderately strong and the pepper flavor lasted for a long time. Moreover, the hotness of the pepper did not stand out, and the balance between flavor and sustainability was also good.

Claims (4)

A liquid seasoning containing pepper , an oil phase and an aqueous phase , wherein the total content of dry and ground pepper and oiled pepper in the liquid seasoning is 2 to 15% by mass , (A) δ in the solution component -3-Calene content is 43 to 245 ppm, (B) β-caryophyllene content in the solution component is 25 to 180 ppm, and (A) δ-3-carene and (B) β-caryophyllene content mass ratio The liquid seasoning whose [(A) / (B)] is 0.9-2.2. A liquid seasoning containing pepper, an oil phase and an aqueous phase, the total content of dried and ground pepper and oiled pepper in the liquid seasoning is 2.5 to 9% by mass, (A ) The δ-3-carene content is 60 to 150 ppm, the (B) β-caryophyllene content in the solution component is 40 to 90 ppm, and (A) the content of δ-3-carene and (B) β-caryophyllene The liquid seasoning whose mass ratio [(A) / (B)] is 1.3-2.1. A liquid seasoning containing pepper, an oil phase and an aqueous phase, wherein the mass ratio of dry pulverized pepper and oiled pepper is 3: 1 to 1: 1.5, and dry pulverization in the liquid seasoning The total content of the dried pepper and the oiled pepper is 3 to 5% by mass, the (A) δ-3-carene content in the solution component is 70 to 90 ppm, and the (B) β-caryophyllene content in the solution component is The liquid seasoning which is 50-70 ppm and whose content mass ratio [(A) / (B)] of (A) (delta) -3-carene and (B) (beta) -caryophyllene is 1.4-1.5. The liquid seasoning according to claim 1, wherein the pepper is black pepper.