JP5784970B2 - Liquid seasoning - Google Patents

Description

  The present invention relates to liquid seasonings such as emulsified liquid seasonings and sesame seeds.

  Various seasonings such as dressings are on the market due to the recent trend of salad preference. Among them, emulsified liquid dressings have a variety of flavors, and sesame-containing seasonings containing sesame ingredients (pastes, etc.) are preferred for their unique flavors, which are typical liquid seasonings, Wide variety of uses are known, such as boiled vegetables, boiled meat, and fried seafood.

  However, these conventional liquid seasonings have a problem in stability because they tend to cause separation of the liquid layer and precipitation of solids during storage. Moreover, the commercial value may be impaired remarkably, for example, the layer containing the sesame component gels and the sesame-containing seasoning becomes difficult to come out of the mouth of the container.

  A method using a thickening polysaccharide such as xanthan gum or cellulose (for example, see Patent Documents 1 to 3), an acid hydrolyzate of defatted egg yolk, or a decomposition product using acid decomposition and enzymatic decomposition in combination, Sesame-containing seasoning containing a specific egg white enzyme degradation product (Patent Document 4), a mixed liquid of whole sesame seeds and gums is ground into sesame paste, and then stirred with other ingredients A method for producing a sesame paste-containing seasoning characterized by mixing (Patent Document 5), a pectin having an esterification degree of 25% or less, a raw material containing an alkali metal salt and / or an alkaline earth metal salt, and a solid to be dispersed A solid dispersion seasoning liquid composition (Patent Document 6) characterized by containing sesame paste, a sesame-containing liquid seasoning containing a modified starch (Patent Document 7), and a sesame enzyme-treated product Although the seasoning composition (patent document 8) etc. which are characterized is proposed, even if these methods are used, when it preserve | saves for a long period of time, it is preventing completely that a lower layer separation and gelatinization arise could not. For example, if the amount of xanthan gum is small, the separation of the emulsified components cannot be suppressed and lower layer separation occurs, and when a relatively large amount of xanthan gum is blended, even if the lower layer separation is suppressed, the entire liquid seasoning There has been a problem that gelation has made it difficult to easily flow out of the mouth of the container. Therefore, there has been a demand for an emulsified liquid seasoning and a sesame-containing seasoning that are excellent in storage stability and do not generate any lower layer separation, precipitation, or gelation even when stored for a long period of time.

Japanese Patent Laid-Open No. 4-16161 JP-A-11-290036 JP 2004-159530 A JP 2008-154486 A JP 2007-28994 A JP 2007-6730 A JP 2003-250484 A JP 2003-306114 A

  The present invention was developed in view of such circumstances, and in particular, the present invention does not cause lower layer separation, precipitation, or gelation due to sesame seeds even when stored for a long period of time, has excellent storage stability, and has a low viscosity. It aims at providing the liquid seasoning which can be easily poured out from a container.

  The inventors of the present invention have made extensive studies in view of the above-mentioned problems of the prior art. As a stabilizer, the liquid seasoning contains a fermented cellulose, a psyllium seed gum, a native gellan gum, a succinoglycan or a pyruvic acid content of 2.5%. It has been found that by containing any one of xanthan gum that is less than 1, a liquid seasoning excellent in storage stability that does not cause separation, precipitation or gelation even when stored for a long period of time can be obtained, and the present invention is completed. It came to do.

  That is, the present invention provides a liquid seasoning containing any one of fermented cellulose, psyllium seed gum, native gellan gum, succinoglycan or xanthan gum having a pyruvic acid content of less than 2.5% as a stabilizer, and The present invention relates to a method for improving storage stability.

  According to the present invention, separation, precipitation, or gelation does not occur even when stored for a long time, and since it has a low viscosity, it can be easily poured out from a container, lower layer separation can be suppressed, and storage stability is excellent. A liquid seasoning is obtained. Furthermore, a seasoning excellent in adhesion to salads and ingredients can be obtained by suppressing the change (decrease) in the viscosity of the seasoning over time.

  The present invention relates to a liquid seasoning comprising any one of fermented cellulose, psyllium seed gum, native gellan gum, succinoglycan or xanthan gum having a pyruvic acid content of less than 2.5% as a stabilizer.

  The fermented cellulose used in the present invention is not particularly limited as long as it is a cellulose produced by a cellulose-producing bacterium. Usually, cellulose-producing bacteria are cultured according to known methods, for example, methods described in JP-A-61-212295, JP-A-3-157402, and JP-A-9-121787, and the obtained fermented cellulose is desired. It can manufacture by refine | purifying suitably according to.

  The fermented cellulose of the present invention is combined with one or more polymer substances such as sodium carboxymethylcellulose (CMC-Na), xanthan gum and guar gum according to the method described in JP-A-9-121787. It is desirable. For convenience, it is possible to use a commercially available product, such as Sun Artist (trademark) PG manufactured by Saneigen FFI Co., Ltd.

  The addition amount of fermented cellulose is 0.02-0.3 mass% in a liquid seasoning, Preferably it is 0.1-0.3 mass%.

The psyllium seed gum used in the present invention is a natural plant gum taken from seeds such as Plantagoovata Forskal in Planta species (Plantaginaceae) plants. Any commercially available psyllium seed gum can be used in the present invention. Such a preparation can be obtained commercially, for example, “Bistop [trademark] D-2074” manufactured by San-Ei Gen FFI Co., Ltd. can be mentioned.

  The addition amount of psyllium seed gum is 0.2 to 0.8% by mass, preferably 0.3 to 0.7% by mass in the liquid seasoning.

Native gellan gum is a fermented polysaccharide produced by Sphingomonas elodea , comprising 4 molecules of 1-3-bound glucose, 1-4-bound glucuronic acid, 1-4-bound glucose and 1-4-bound rhamnose as building blocks. In such a linear high-molecular polysaccharide, one to one glyceryl group and one acetyl group are bonded to the 1-3-linked glucose on an average ½ residue per constituent unit. It has one carboxyl group residue per structural unit.

  Commercially available products of native gellan gum include Kelcogel (trademark: CP Kelco) LT-100, Kelcogel (trademark: CP Kelco) HM, and Gelup (trademark: Saneigen FFI Corporation) MOT etc. can be mentioned. All of these can be obtained from Saneigen FFI Co., Ltd.

  The amount of native gellan gum added is 0.02 to 0.15% by mass, preferably 0.03 to 0.1% by mass, in the liquid seasoning.

Succinoglycan is a polysaccharide obtained from the culture solution of Agrobacterium ( Agrobacterium tumefaciences ), and is known to contain succinic acid, pyruvic acid and the like in addition to sugar units derived from galactose and glucose. The production method of succinoglycan is disclosed in Japanese Patent No. 3535335, Japanese Patent Laid-Open No. 2-79968, etc., and those produced by such description or those generally available can be used without limitation. it can.

  The amount of succinoglycan added is 0.1 to 0.5% by mass, preferably 0.3 to 0.4% by mass, in the liquid seasoning.

  Further, the present invention is characterized by containing xanthan gum having a pyruvic acid content of less than 2.5% by mass. The lower the pyruvic acid content, the better, and no pyruvic acid being contained at all. It doesn't matter. The standard xanthan gum has a pyruvic acid content in a range higher than 1.2% by mass and in the range of about 6% by mass, but the xanthan gum having a pyruvic acid content of less than 2.5% by mass used in the present invention (hereinafter referred to as “xanthan gum”) The xanthan gum is referred to as “low pyruvate content xanthan gum”), which has a higher viscosity expression when dissolved in cold water than standard xanthan gum and has reactivity with galactomannans such as guar gum and locust bean gum and glucomannan. It has very low characteristics, such as forming a soft and soft warabifu gel, low reactivity with plant components such as fruit juice, and no aggregation. Such xanthan gum can be obtained commercially, and examples thereof include Sanace [trademark] LIX manufactured by San-Eigen FFI Co., Ltd. The addition amount of the low pyruvic acid content xanthan gum is 0.02 to 0.4% by mass, preferably 0.03 to 0.1% by mass in the liquid seasoning.

  The liquid seasoning according to the present invention is an oil-in-water emulsified liquid dressing, a sauce-like food, and generally comprises fats and oils, egg yolk or whole egg, and a sour agent, and the ingredients include a sesame component, Various seasonings, spices, starch, thickeners, coloring agents, food additives such as fragrances, and food additives and the like can be obtained by appropriately blending. A food emulsifier may be used instead of egg yolk or whole egg, or these may be used in combination.

  The sesame component of the present invention refers to a paste-like material obtained by grinding sesame seeds such as white sesame, gold sesame, black sesame and tea sesame to a level where fluidity is recognized by a mill or the like, such as kneaded sesame. The thing which added the thing which rubbed roasted sesame or roasted sesame may be added to this. The compounding quantity of a sesame component can be used in the range of 0.1-30 mass% with respect to the whole quantity of a seasoning, for example. If it is less than 0.1% by mass, the flavor unique to sesame is poor and the sesame-containing seasoning feels unsatisfactory, and if it exceeds 30% by mass, the viscosity of the sesame-containing seasoning increases and the emulsified liquid dressing does not appear. It becomes difficult to flow out of the mouth of the container. Preferably it is 5-20 mass%.

  In addition, stabilizers other than the polysaccharide according to the present invention can be added to such an extent that the effects of the present invention are not affected. For example, guar gum, tara gum, locust bean gum, carrageenan, pectin, pullulan, cassia gum, deacylated gellan gum, tamarind seed gum, gelatin, tragacanth gum, karaya gum, gum arabic, macrohomopsis gum, agar, alginic acids (alginic acid, alginates) , Curdlan, gati gum, microcrystalline cellulose, cellulose such as microfibrous cellulose and cellulose derivatives such as methylcellulose, carboxymethylcellulose, hydroxypropylcellulose, hydroxypropylmethylcellulose, konjac powder, konjac glucomannan, water-soluble hemicellulose, soybean polysaccharide , Processed / modified starch, unprocessed / unmodified starch (raw starch), etc. .

  In addition, as other ingredients to be blended in the liquid seasoning of the present invention, commonly used ingredients such as fats and oils, seasonings (vinegar, soy sauce, salt, etc.), emulsifiers, sugars, high-intensity sweeteners (sucralose, Thaumatin, acesulfame potassium, aspartame, stevia, etc.), fruit juices, acidulants, spices, chemical seasonings, and the like, and flavors, coloring agents, preservatives, shelf life improvers, antioxidants, and the like.

  Furthermore, as oils and fats, vegetable oils and fats, fractionated oils and fats, hardened oils and fats, transesterified oils and fats, animal fats and oils, or the like can be used alone or in combination. Examples of vegetable oils include soybean oil, rapeseed oil, cottonseed oil, corn oil, rice oil, sunflower oil, olive oil, safflower oil, palm oil, palm kernel oil and coconut oil.

  Emulsifiers include glycerin fatty acid esters (distilled monoglycerides, reactive monoglycerides, di-triglycerides, organic acid monoglycerides, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, etc.), sucrose fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters , Yucca extract, saponin, stearoyl lactate (sodium or calcium), polysorbate and soybean lecithin, egg yolk lecithin, enzyme-treated lecithin and the like. It is also possible to use vitamins, calcium, iron, DHA nutrients and the like together.

  Furthermore, solids other than sesame may be dispersed. Solids to be dispersed include spices, herbs, pepper, garlic, dried konjac products, powdered tea such as matcha and green tea, fruit and radish such as apples, vegetable cuts such as ginger and onion, grated, puree, and pulp There is no particular limitation such as sao and cut jelly. One or more selected from these can be used.

  As a manufacturing method of the liquid seasoning of this invention, it can manufacture by a conventional method except using the said polysaccharide concerning this invention. For example, after adding fermented cellulose and other powder raw materials to water and stirring and dissolving them, adding vinegar, seasoning, etc., further stirring and mixing, and then using a stirrer such as a homomixer to mix the fats and oils and the solution. Examples of the method include mixing, emulsifying, degassing, and filling the container. Stirring can also be performed under reduced pressure. You may heat for the purpose of melt | dissolution and disinfection.

  The fermented cellulose, psyllium seed gum, native gellan gum, succinoglycan and low pyruvic acid content xanthan gum used in the present invention can be used by appropriately adjusting the amount of addition according to the type of liquid seasoning used. . Further, if necessary, combined use with other polysaccharides can be optionally performed as long as the effects of the present invention are not hindered.

  Hereinafter, the content of the present invention will be specifically described with reference to the following experimental examples and examples, but the present invention is not limited thereto. Unless otherwise stated, the unit is parts by mass, and those marked with an asterisk (*) are manufactured by San-Ei Gen FFI Co., Ltd., and those marked with an asterisk (*) are San-Eigen FFI shares. Indicates the registered trademark of the company.

Experimental Example 1 Preparation of an emulsified liquid seasoning An emulsified liquid seasoning was prepared according to the following formulation, and the storage stability and stickiness were evaluated on a 5-point scale.
<Prescription> (kg)
Salad oil 30
Sugar 7
Salt 3.5
Brewing vinegar (acidity 10%) 10
Cheese powder 2
Egg yolk 2
Seasoning Sunlike * Pork RX-22 * 0.5
Sunlike * Amino Base UR (N) * 0.3
Black pepper 0.1
Various polysaccharides See Tables 1 and 2 in total 100

<Preparation method>
Sugar and various polysaccharides were added to water and dissolved by heating at 80 ° C. for 10 minutes. Then, salt, brewed vinegar, seasoning, black pepper and cheese powder were added to the dissolved liquid.
The liquid was cooled to 60 ° C. or lower, and egg yolk was added and stirred. Subsequently, salad oil was added little by little while stirring with a homomixer, and stirred at 9000 rpm for 5 minutes.
The obtained liquid was deaerated and then filled into a 200 ml transparent glass container for evaluation. The results are shown in Tables 1 and 2.

* Fermented cellulose preparation: Sun artist PG (containing 20% fermented cellulose). The amount added indicates the content of fermented cellulose contained in the preparation.
-Evaluation content Storage stability: Evaluate the presence or absence of separation. The points where no separation occurred were assigned 5 points, and the points were reduced according to the degree of separation. One point is the lowest.
Stickiness ... Since less stickiness is preferable, evaluation was made so that the least sticky one was 5 points and the most sticky one was one point.

<Result>
As shown in Tables 1 and 2, in the emulsified liquid seasoning using the fermented cellulose preparation, the storage stability is improved when the added amount of the fermented cellulose is 0.1 to 0.3% by mass (Examples 1 to 3). A liquid seasoning excellent in stickiness, viscosity change and less sagging drop was obtained. When the added amount of fermented cellulose was 0.01% by mass (Comparative Example 1), separation and sagging occurred. Moreover, when the addition amount was 0.4 mass% (Comparative Example 2), the viscosity became high and it was difficult to prepare a liquid seasoning.

  In the emulsified liquid seasoning using psyllium seed gum, good results were obtained when the amount of psyllium seed gum added was 0.3 to 0.7% by mass (Examples 4 to 6). Separation occurred at 0.1 mass% (Comparative Example 3). On the other hand, when the addition amount was 1% by mass (Comparative Example 4), it was gelled and was found to be unsuitable for liquid seasonings.

  Next, in the emulsified liquid seasoning using native gellan gum, good results were obtained when the addition amount was 0.02 to 0.1% by mass (Examples 7 to 9). When the addition amount was 0.01% by mass (Comparative Example 5), separation and sagging occurred, and when the addition amount was 0.2% by mass (Comparative Example 6), gelation occurred.

  When succinoglycan was used, the best effect was obtained with an addition amount (Examples 10 to 12) of 0.1 to 0.5% by mass. When the addition amount was 0.02% by mass (Comparative Example 7), separation and sagging occurred, and when the addition amount was 0.7% by mass (Comparative Example 8), gelation occurred.

  When a low pyruvic acid content xanthan gum was used, a good effect was obtained when the addition amount was 0.03 to 0.4 mass% (Examples 13 to 15), but the addition amount was 0.01 mass% (Comparative Example 9). ), Separation and dripping occurred, and gelation occurred at an addition amount of 1% by mass (Comparative Example 10).

  In the case of using xanthan gum having a pyruvic acid content of 2.5% or more (Comparative Examples 11 and 12), it was a seasoning with a strong stickiness regardless of the amount added.

  In the emulsified liquid seasonings (Comparative Examples 13 to 18) using polysaccharides generally used for food production as comparative examples, all of them have a strong stickiness, separation occurs, changes in viscosity, sagging drop This was unsuitable as a liquid seasoning.

Experimental Example 2 Preparation of Sesame Dregs According to the following formulation, sesame soup was prepared as a liquid seasoning, and the degree of storage stability and stickiness was evaluated in the same way as in Example 1 on a 5-point scale.
<Prescription> (%)
Kneaded sesame (oil content 50%) 10
Light mouth soy sauce 20
Sugar 15
Salt 1.4
Vinegar 9.5
Seasoning Sunlike * Shiitake M * 0.75
Sunlike * Japanese style L * 0.5
Various polysaccharides See Tables 3 and 4
100 in Shimizu

<Preparation method>
Water was heated to 80 ° C., and various polysaccharides and sugar powder mixtures were added and dissolved by stirring for 10 minutes. Next, kneaded sesame seeds, soy sauce, salt, seasoning, and vinegar were added, and the mixture was further stirred for 3 minutes.
The obtained sesame seeds were filled in a 200 ml transparent glass container for evaluation. The results are shown in Tables 3 and 4.

<Result>
As shown in Tables 3 and 4, with sesame seeds using fermented cellulose, when the added amount of fermented cellulose is 0.1 to 0.3% by mass (Examples 16 to 18), storage stability and stickiness A little sesame was obtained. In the case where the added amount of fermented cellulose was 0.01% by mass (Comparative Example 19), separation occurred. Moreover, when the addition amount was 0.4 mass% (Comparative Example 20), the viscosity became high and it was difficult to prepare sesame seeds.

  In sesame seeds using psyllium seed gum, good results were obtained when the amount of psyllium seed gum added was 0.3 to 0.7% by mass (Examples 19 to 21). Separation occurred at mass% (Comparative Example 21), and gelation occurred when the addition amount was 1 mass% (Comparative Example 22).

  Next, with sesame sauce using native gellan gum, good results were obtained when the addition amount was 0.03 to 0.15 mass% (Examples 22 to 24). Separation occurred when the addition amount was 0.01% by mass (Comparative Example 23), and gelation occurred when the addition amount was 0.2% by mass (Comparative Example 24).

  The sesame seeds using succinoglycan had the best effect with an addition amount of 0.2 to 0.5% by mass (Examples 25 to 27). Separation occurred when the addition amount was 0.1% by mass (Comparative Example 25), and gelation occurred when the addition amount was 0.7% by mass (Comparative Example 26).

  When low pyruvic acid content xanthan gum was used, good effects were obtained when the addition amount was 0.02 to 0.03% by mass (Examples 28 and 29), but the addition amount was 0.01% by mass (Comparative Example 27). ), Separation occurred, and gelation occurred at an addition amount of 0.05 mass% (Comparative Example 28).

  When xanthan gum having a pyruvic acid content of 2.5% or more was used (Comparative Examples 29 and 30), gelation occurred regardless of the amount of addition.

In the sesame dripping (comparative examples 31-38) using the polysaccharide generally used for food manufacture prepared as a comparative example, all were not able to suppress separation, or produced stickiness. The evaluation did not reach the examples.

Claims (2)

A sesame seed characterized by containing succinoglycan. A method for improving the storage stability of sesame seeds, comprising succinoglycan.