JP5967998B2 - Foam seasoning and foam seasoning - Google Patents

Description

  The present invention relates to a foamable seasoning and a foamy seasoning.

  When a liquid seasoning such as soy sauce is applied to a food or the like, the liquid seasoning accumulates at the bottom of the container holding the food or the like depending on the amount. This liquid seasoning is excessively absorbed on the lower side of the food and the like to reduce the texture, and is also absorbed by other food in the container.

  Then, the foaming seasoning which added the foaming agent to the liquid seasoning is proposed (for example, refer patent document 1, patent document 2). A foaming seasoning becomes a foamy seasoning by being foamed, and is used over dishes and ingredients. Since the foamy seasoning has low fluidity, the state of adhering to the food or the like is maintained. Thereby, unlike a liquid seasoning, a foamy seasoning is not excessively absorbed by the lower side of a foodstuff.

  However, when such a foam-like seasoning is applied to food such as fried food and touched with oil, the shape retention of bubbles is lost and fluidized. In whipped cream or the like, gelatin is added to retain bubbles (see, for example, Patent Document 3), but even if gelatin is added to the foamy seasoning, resistance to oil is not obtained, and bubbles are generated. It will disappear.

Japanese Patent Laid-Open No. 3-19667 JP-A-4-360675 Japanese Patent Laid-Open No. 10-23876

  In view of such circumstances, an object of the present invention is to provide a foamable seasoning and a foamy seasoning that have oil resistance and retain bubbles.

1st aspect of this invention which solves the said subject contains a liquid seasoning, the foaming agent melt | dissolved in this liquid seasoning, and a kiraya extract , The said liquid seasoning is soy sauce or a soy sauce containing liquid It is a seasoning, the foaming agent is gelatin, the kiraya extract is included in an external proportion of 0.1 to 3 (g / L) with respect to the liquid seasoning, and the gelatin is the liquid It exists in the foamable seasoning characterized by being contained 10-15 (g / L) by the outside ratio with respect to a seasoning.

In such a first aspect, a foaming seasoning having improved foam resistance and shape retention and significantly improved oil resistance is provided by the foaming agent and Kiraya extract. That is, even if the foamable seasoning is foamed and used as a foamy seasoning for a food containing oil such as fried food, it remains foamy for a long time. In this way, since the liquefaction of the foamy seasoning is prevented, the liquefied seasoning is prevented from being accumulated at the bottom of the container and excessively absorbed by the ingredients to lower the texture. It is not absorbed by other ingredients. In addition, by combining the kiraya extract with gelatin, foaming and seasoning properties are improved, and a foaming seasoning with significantly improved oil resistance is provided. Furthermore, the foaming seasoning which can foam more reliably is obtained by containing said amount of kiraya extracts.

According to a second aspect of the present invention, in the foamable seasoning described in the first aspect, the foaming agent further comprises collagen, glycerin, polyglutamic acid, soybean polysaccharide, indigestible dextrin, xanthan gum and alginic acid. The foamable seasoning comprises at least one selected from the group consisting of propylene glycol esters .

In the second aspect, further collagen, glycerin, polyglutamic acid, soybean polysaccharides, indigestible dextrin, xanthan gum and propylene glycol alginate, by Quillaja extracts are combined, foaming and shape retention is While improving, the foamable seasoning which oil resistance improved notably is provided.

A third aspect of the present invention is the foamable seasoning described in the first or second aspect, characterized in that the viscosity is 18 CP or less.

In this 3rd aspect, the foamable seasoning which can foam more reliably is obtained.

The 4th aspect of this invention exists in the foamy seasoning characterized by the foamable seasoning described in any one of the 1st- 3rd aspect foaming.

In the fourth aspect, a foamy seasoning with significantly improved oil resistance is provided.

  ADVANTAGE OF THE INVENTION According to this invention, the foamable seasoning and foam-like seasoning which have oil tolerance and a bubble is hold | maintained are provided.

  The foamable seasoning according to the present invention uses a liquid seasoning, a quilla extract and a foaming agent as raw materials, and the foamed seasoning according to the present invention is a foamed seasoning.

  Examples of the liquid seasoning used in the present invention include soy sauce and soy sauce-containing liquid seasoning (eg, sauce, soy sauce, ponzu, and dressing). The soy sauce is not particularly limited, and may be any of deep soy sauce, light soy sauce, white soy sauce, tame soy sauce, re-prepared soy sauce, a reduced salt type thereof, or a thin salt type.

  The liquid seasoning is not limited to the above-mentioned soy sauce and the like, and may be any clear liquid seasoning. For example, liquid soup, mirin, mirin-like seasoning, sake, synthetic sake, sake-containing sweet seasoning, fermented seasoning, soup, fish sauce and the like. Alcohol-containing sweet seasonings include rice, wheat and millet starch liquefied with α-amylase, which is prepared by adding it together with alcohol and rice bran, and saccharified and aged. What added the salt seasoning is mentioned.

  The foaming agent used in the present invention is dissolved in a liquid seasoning and has a foaming action and a bubble shape-retaining action. The foaming action here is the action of stirring the foamable seasoning or mixing it with air to make it into a foamy seasoning, and the shape-retaining action makes it difficult to release the bubbles in the foamy seasoning. This means the action of maintaining the shape of the bubbles.

  Specifically, the foaming agent is at least one selected from the group consisting of gelatin, collagen, glycerin, polyglutamic acid, soybean polysaccharide, indigestible dextrin, xanthan gum and propylene glycol alginate.

  It is particularly preferable to use gelatin as a foaming agent. Gelatin is extracted by applying heat to collagen, which is the main component of connective tissue such as skin, bone, and tendon of animals such as cows, pigs, and fish, and has protein as the main component. Chemically, it is a mixture whose main component is a triple helix structure of collagen molecules unwound by thermal denaturation.

  Collagen is extracted from tissues of animals such as cows, pigs and fish, skin, bones, cartilage, scales, sharks and the like. Glycerin is a kind of trihydric alcohol, and polyglutamic acid is a kind of polypeptide having glutamic acid as a polymerization unit. The soybean polysaccharide is a water-soluble polysaccharide derived from soybean, and includes what is called soybean dietary fiber or water-soluble soybean hemicellulose. Indigestible dextrin is indigestible dietary fiber obtained by heating starch and enzymatic treatment. Xanthan gum is a natural gum that has been made into a powder by purifying polysaccharides accumulated outside the cells by fermentation of glucose and the like by the microorganism Xanthomonas campestris. The alginic acid propylene glycol ester is obtained by converting alginic acid obtained from seaweed or the like into an ester.

  When gelatin, collagen, glycerin, polyglutamic acid, soybean polysaccharide, indigestible dextrin, xanthan gum and propylene glycol alginate are used alone as the foaming agent, the amount of each foaming agent added is as follows.

  The addition amount (g) of gelatin is 5 to 20 (g / L), preferably 10 to 15 (g / L) as an external percentage with respect to the liquid seasoning (L).

  The amount (g) of collagen added is 10 to 100 (g / L), preferably 50 to 70 (g / L), as an external percentage relative to the liquid seasoning (L).

  The addition amount (g) of glycerin is 5 to 150 (g / L), preferably 50 to 100 (g / L) as an outer percentage relative to the liquid seasoning (L).

  The addition amount (g) of polyglutamic acid is 5 to 20 (g / L), preferably 10 to 15 (g / L) as an external percentage with respect to the liquid seasoning (L).

  The addition amount (g) of soybean polysaccharide is 1 to 20 (g / L), preferably 3 to 10 (g / L) as an external percentage with respect to the liquid seasoning (L).

  The addition amount (g) of the indigestible dextrin is 5 to 200 (g / L), preferably 10 to 100 (g / L) as an external percentage with respect to the liquid seasoning (L).

  The addition amount (g) of xanthan gum is 0.1 to 15 (g / L), preferably 0.1 to 0.5 (g / L), as an external percentage with respect to the liquid seasoning (L).

  The addition amount (g) of propylene glycol alginate is 1 to 15 (g / L), preferably 5 to 10 (g / L), as an external percentage with respect to the liquid seasoning (L).

  As for any foaming agent, if the addition amount is within the above-described ranges, bubbles are generated satisfactorily and bubbles having elasticity that does not impair the texture are generated. If the amount of each foaming agent added is less than the lower limit, the liquid seasoning will not foam, and if it exceeds the upper limit, the elasticity of the bubbles will be too high and the texture will be impaired.

  The kiraya extract used in the present invention is an extract obtained by extracting kiraya with a solvent, a diluted solution, a concentrated solution, an extract, or a dried product obtained by drying the extract. Kiraya is an evergreen tree of the Rosaceae family that is called a sapron tree (Quillaja Saponaria MOLINA) that grows naturally in Chile, Bolivia, and Peru in South America. Examples of the solvent include water and ethanol.

  Quillaja saponin contained in the Quillaja extract has a strong surfactant activity. For this reason, Kirayasaponin itself has a foaming action and a shape-retaining action, and the foamability and shape-retaining ability of the foamable seasoning are improved. Furthermore, Kirayasaponin has the effect | action which improves oil resistance notably by combining with the foaming agent mentioned above. The term “oil resistance” as used herein refers to the property that bubbles do not easily disappear even when they come into contact with oil when the foamable seasoning is used as a foamy seasoning.

  The addition amount (g) of the kiraya extract is 0.1 to 3 (g / L), preferably 0.3 to 1 (g / L), as an external percentage relative to the liquid seasoning (L). If the addition amount is within this range, the effect of significantly improving the oil resistance is exhibited, and the taste of the liquid seasoning is not affected. If the addition amount is less than the lower limit value, the effect of improving the oil resistance is not exhibited, and if it exceeds the upper limit value, the taste of the liquid seasoning is lowered.

  As explained above, the foamable seasoning according to the present invention has improved foamability and shape retention and significantly improved oil resistance due to the foaming agent and kiraya extract. That is, even if the foamable seasoning is foamed and used as a foamy seasoning for a food containing oil such as fried food, it remains foamy for a long time. In this way, since the liquefaction of the foamy seasoning is prevented, the liquefied seasoning is prevented from being accumulated at the bottom of the container and excessively absorbed by the ingredients to lower the texture. It is not absorbed by other ingredients. Of course, the foamable seasoning according to the present invention maintains bubbles even when used in foods that do not contain or contain little oil.

  Such foaming seasonings are, for example, foamed in a kitchen to make a foamy seasoning, and even if it is carried to a customer after cooking, bubbles do not disappear during that time, so use in restaurants It is suitable for. In addition, participants of so-called buffet parties stand up with a dish on which a dish is placed, so the posture of the dish tends to become unstable. However, since the foamy seasoning obtained by foaming the foamable seasoning of the present invention has oil resistance, it does not liquefy and spill from the dish. Thus, the foamable seasoning of the present invention is useful in the case where a dish is eaten in an unstable situation such as a standing party.

  The foamable seasoning described above can be produced by adding a predetermined amount of foaming agent and Kiraya extract to the liquid seasoning. The order of adding the foaming agent and the kiraya extract is not particularly limited, and may be simultaneous. And the foamable seasoning which concerns on this invention is obtained by mixing a liquid seasoning, a foaming agent, and a kiraya extract so that it may not foam.

  Moreover, the foamy seasoning in which the foamable seasoning according to the present invention is foamed is, for example, attached to the bottle mouth of a container containing the foamable seasoning, and the internal foamable seasoning is externally provided. It is obtained by using a dispenser that takes out an appropriate amount. This dispenser is provided with a nozzle which is an opening through which a foamable seasoning is discharged, and the nozzle is provided with a mesh having fine eyes. When taking out the foamable seasoning to the outside of the container, the foamy seasoning is discharged from the nozzle by mixing external air with the foamable seasoning and passing through the mesh.

  Hereinafter, the present invention will be described more specifically with reference to examples.

[Example 1-1, Comparative Example 1-2 to Comparative Example 1-7]
Using the raw materials shown in Table 1, foamable soy sauce according to Example 1-1, Comparative Example 1-2 to Comparative Example 1-7 was produced.

  In Example 1-1 and Comparative Examples 1-2 to 1-7, 100 mL of soy sauce was used as a liquid seasoning, and 0.7 g of trigelatin was used as a foaming agent. The trigelatin is 7% (g / L) as an external ratio with respect to soy sauce.

  The soy sauce is manufactured by Kikkoman Foods Co., Ltd. (Koikuchi soy sauce (trade name)), and the soy sauce used in all the following examples and comparative examples is also manufactured by the same company. Trigelatin is manufactured by Nippon Pure Food Co., Ltd. (chicken gelatin), and trigelatin used in all the following examples and comparative examples is manufactured by the same company.

  The Kiraya extract used in Example 1-1 is 0.03 g, and is 0.3 (g / L) as an external ratio with respect to soy sauce. The kiraya extract is manufactured by Maruzen Pharmaceutical Co., Ltd. (Kirayanin C-100), and the kiraya extract used in all the following examples and comparative examples is also manufactured by the same company.

  In Comparative Example 1-2, 0.03 g of soybean saponin (Japon Mills saponin AZ-B) was used in place of the Kiraya extract. Soy saponin is 0.3 (g / L) in an external ratio with respect to soy sauce. The soy saponin is a triterpenoid saponin contained in bubbles produced when soybeans are boiled. Soybean saponin can be obtained by extracting from soybean and purifying with a solvent, or by selectively adsorbing saponin from the extract using a resin adsorbent and purifying it.

  In Comparative Example 1-3, 0.03 g of Yucca foam extract (Sarakeep ALS, manufactured by Maruzen Pharmaceutical Co., Ltd.) was used instead of Kiraya extract. The yucca foam extract is 0.3 (g / L) as an external ratio with respect to soy sauce. The yucca foam extract refers to a substance mainly composed of a steroidal saponin extracted from the whole plant of Yucca alabrense or Yucca shigigera.

  In Comparative Example 1-4, 0.03 g of Poem DM-30S (manufactured by Riken Vitamin Co., Ltd.), which is an emulsifier, was used instead of the Kiraya extract. The emulsifier is 0.3 (g / L) as an external ratio with respect to soy sauce.

In Comparative Example 1-5, 0.03 g of Ryoto Sugar Ester LWA-1570 (Mitsubishi Chemical Foods Co., Ltd., HLB is 15.), which is an emulsifier, was used in place of the Kiraya extract. The emulsifier is 0.3 (g / L) as an external ratio with respect to soy sauce.

In Comparative Example 1-6, 0.03 g of Ryoto Sugar Ester L-595 (Mitsubishi Chemical Foods Co., Ltd., HLB is 5.), which is an emulsifier, was used in place of the Kiraya extract. The emulsifier is 0.3 (g / L) as an external ratio with respect to soy sauce.

In Comparative Example 1-7, 0.03 g of Ryoto Sugar Ester L-195 (Mitsubishi Chemical Foods, HLB is 1.), which is an emulsifier, was used in place of the Kiraya extract. The emulsifier is 0.3 (g / L) as an external ratio with respect to soy sauce.

  About Example 1-1, Comparative Example 1-2, and Comparative Example 1-7, the foaming soy sauce which is a foaming seasoning was manufactured by mixing so that each raw material might not be foamed.

[Test Example 1]
Each of the foamable soy sauce according to Example 1-1 and Comparative Examples 1-2 to 1-7 was put into a container, made into foamy soy sauce with a commercially available dispenser, and placed on a commercially available lard. The foamed soy sauce placed on the lard was allowed to stand and the state of bubbles was observed. Table 1 shows the shape retention of bubbles in Example 1-1 and Comparative Examples 1-2 to 1-7.

  Foaming property evaluates the property of the bubble obtained from foaming soy sauce with a dispenser. Foaming “◎” means that fine bubbles are formed and corners are formed. The foamability of the foamable soy sauce according to Example 1-1 and Comparative Example 1-5 was “◎”.

  Foaming “◯” means that fine bubbles are formed. The foamability of the foamable soy sauce according to Comparative Examples 1-2 to 1-4 was “◯”.

  In addition, foaming “x” means that bubbles are not formed and become liquid. The foamability of the foamable soy sauce according to Comparative Examples 1-6 and 1-7 was “x”.

  The bubble shape retention “◎” means that the foamed soy sauce is retained for 30 minutes or more after adhering to the lard. The foamy soy sauce according to Example 1-1 was held for 6 hours after adhering to lard.

  On the other hand, “Δ” in the shape retention property of the bubbles means that when the foamed soy sauce adheres to the lard, the foam does not disappear immediately but disappears in about 5 minutes. The foamy soy sauce according to Comparative Example 1-5 adhered to the lard, and disappeared in 3 minutes.

  In addition, “×” in the shape retention of bubbles means that when foamy soy sauce adheres to lard, the bubbles disappear immediately. The foamed soy sauce according to Comparative Example 1-2 to Comparative Example 1-4 and Comparative Example 1-6 to Comparative Example 1-7 adhered on the lard and immediately defoamed.

  The flavor is an evaluation of the taste of foamy soy sauce. The flavor “◎” means having the original good flavor of soy sauce. The flavor of the foamable soy sauce according to Example 1-1 was “◎”.

  The flavor “Δ” means that the bitterness derived from the additive is strong. The flavor of Comparative Example 1-5 was “Δ”.

A flavor “-” means that no bubbles are formed and evaluation is impossible. Since the foamable soy sauce according to Comparative Example 1-2 to Comparative Example 1-4 and Comparative Example 1-6 to Comparative Example 1-7 has no shape retention, the flavor was set to “-”.

  According to Test Example 1, the foamable soy sauce containing a quilla extract containing kiraya saponin among saponins that can be added to foods retains the original flavor of soy sauce and has foamability and oil resistance. I understand that. It can be seen that other saponins and emulsifiers are not oil resistant.

[Example 2-1 to Example 2-15, Comparative Example 2-16 to Comparative Example 2-17]
Using the raw materials shown in Table 2, foamable soy sauce according to Example 2-1 to Example 2-15 and Comparative Example 2-16 to Comparative Example 2-17 was produced.

  In Example 2-1 to Example 2-15 and Comparative Example 2-16 to Comparative Example 2-17, 100 mL of soy sauce was used as a liquid seasoning, and 0.03 g of Kiraya extract was used.

  In Example 2-1, 0.7 g of “Fish Gelatin 200SP” (manufactured by Nitta Gelatin Co., Ltd.) was used as a foaming agent. The gelatin is 7 (g / L) as an external ratio with respect to soy sauce.

  In Example 2-2, 0.7 g of “Fish Gelatin 250TS” (manufactured by Nitta Gelatin Co., Ltd.) was used as a foaming agent. The gelatin is 7 (g / L) as an external ratio with respect to soy sauce.

  In Example 2-3, 0.7 g of “pork gelatin (acid-treated) 200” (manufactured by Zerais Co., Ltd.) was used as a foaming agent. The gelatin is 7 (g / L) as an external ratio with respect to soy sauce.

  In Example 2-4, 0.7 g of “pig gelatin (alkali treatment) 150” (manufactured by Zerais Co., Ltd.) was used as a foaming agent. The gelatin is 7 (g / L) as an external ratio with respect to soy sauce.

  In Example 2-5, 0.7 g of “Pig gelatin (alkali treatment) 200” (manufactured by Zerais Co., Ltd.) was used as a foaming agent. The gelatin is 7 (g / L) as an external ratio with respect to soy sauce.

  In Example 2-6, 0.7 g of “Pig gelatin (alkali treatment) 250” (manufactured by Zerais Co., Ltd.) was used as a foaming agent. The gelatin is 7 (g / L) as an external ratio with respect to soy sauce.

  In Example 2-7, 2.0 g of chicken extract (manufactured by Gokyo Sangyo Co., Ltd.) was used as a foaming agent. The said gelatin is 20 (g / L) by the outer part with respect to soy sauce.

  In Example 2-8, 2.0 g of a meat extract (manufactured by Nippon Pure Food Co., Ltd.) was used as a foaming agent. The said gelatin is 20 (g / L) by the outer part with respect to soy sauce.

  In Example 2-9, 5 g of collagen (marine matrix GF manufactured by Yaizu Suisan Chemical Co., Ltd.) was used as a foaming agent. The said collagen is 50 (g / L) by the outer part with respect to soy sauce.

  In Example 2-10, 5 g of glycerin (manufactured by Lion Corporation) was used as a foaming agent. The said glycerin is 50 (g / L) by the outside with respect to soy sauce.

  In Example 2-11, 1 g of polyglutamic acid (manufactured by Meiji Food Materia Co., Ltd.) was used as a foaming agent. The said polyglutamic acid is 10 (g / L) on an extra scale with respect to soy sauce.

  In Example 2-12, 0.6 g of soybean polysaccharide (manufactured by Fuji Oil Co., Ltd.) was used as a foaming agent. The said soybean polysaccharide is 6 (g / L) by the outside ratio with respect to soy sauce.

  In Example 2-13, 1 g of indigestible dextrin (manufactured by Matsutani Chemical Industry Co., Ltd.) was used as a foaming agent. The indigestible dextrin is 10 (g / L) as an external ratio with respect to soy sauce.

  In Example 2-14, 0.05 g of xanthan gum (manufactured by San-Ei Gen FFI Co., Ltd.) was used as a foaming agent. The said xanthan gum is 0.5 (g / L) by the outer part with respect to soy sauce.

  In Example 2-15, 1 g of propylene glycol alginate (manufactured by Food Chemifa Corporation) was used as a foaming agent. The alginic acid propylene glycol ester is 10 (g / L) on an extra basis with respect to soy sauce.

In Comparative Example 2-16, 0.03 g of Ryoto Sugar Ester LWA-1570 (Mitsubishi Chemical Foods Co., Ltd., HLB 15) was used as a foaming agent. Comparative Example 2-17 used 0.05 g of commercially available guar gum as a foaming agent.

  About Example 2-1 to Example 2-15 and Comparative Example 2-16 to Comparative Example 2-17, each raw material was mixed so as not to foam to produce a foaming soy sauce that was a foaming seasoning. .

[Test Example 2]
Each of the foamable soy sauce according to Example 2-1 to Example 2-15 and Comparative Example 2-16 to Comparative Example 2-17 is put in a container, and is made into foamy soy sauce with a commercially available dispenser. It was put on. The foamed soy sauce placed on the lard was allowed to stand and the state of bubbles was observed. Table 2 shows the shape retention of bubbles in Example 2-1 to Example 2-15 and Comparative Example 2-16 to Comparative Example 2-17.

  The meanings of the foaming and flavor symbols are the same as in Test Example 1.

  The foamability of the foamable soy sauce according to Example 2-1 to Example 2-15 and Comparative Example 2-16 is “◎”, and the foamability of the foamable soy sauce according to Comparative Example 2-17 is It was “x”.

  “◯” in the shape retention of bubbles means that the shape is retained for about 10 to 30 minutes after the foamed soy sauce adheres to the lard. The meanings of the other symbols are the same as in Test Example 1.

  Regarding Example 2-1 to Example 2-8, the shape-retaining properties of the bubbles were mostly “◎” and partly “◯”. That is, in the foamy soy sauce (including Example 1-1) using gelatin according to Example 2-1 to Example 2-8, the effect of retaining bubbles attached to lard is remarkably high. I understand. Moreover, regarding Example 2-9 to Example 2-15, the shape retention of the bubbles was “◯”. That is, it can be seen that the foamed soy sauce according to Example 2-9 to Example 2-15 has a high effect of retaining bubbles adhering to lard.

  On the other hand, the foaming soy sauce according to Comparative Examples 2-16 and 2-17 using Ryoto sugar ester (sucrose lauric acid ester) and guar gum is immediately defoamed even if Kiraya extract is contained. You can see that

  The flavor of the foamed soy sauce according to Examples 2-1 to 2-15 was “◎”, and the flavor of the foamed soy sauce according to Comparative Examples 2-16 to 2-17 was “−”.

  According to Test Example 2, at least one foaming agent selected from the group consisting of gelatin, collagen, glycerin, polyglutamic acid, soy polysaccharides, indigestible dextrin, xanthan gum and propylene glycol alginate is added to the Quillaja extract. It can be seen that the foaming soy sauce contained retains the original flavor of soy sauce and has foaming and oil resistance. Moreover, it turns out that the oil resistance of the foaming soy sauce which used gelatin especially among foaming agents is remarkably high.

[Example 3-1 to Example 3-6, Comparative Example 3-7 to Comparative Example 3-9]
Using the raw materials shown in Table 3, foamable seasonings according to Example 3-1 to Example 3-6 and Comparative Example 3-7 to Comparative Example 3-9 were produced.

  In Examples 3-1 to 3-6 and Comparative Examples 3-7 to 3-9, 0.7 g of trigelatin was used as a foaming agent and 0.03 g of Kiraya extract was used. Trigelatin and Quillaja extract are 7 (g / L) and 0.3 (g / L), respectively, as an external ratio to the liquid seasoning.

  Also, Sashimi soy sauce, low-salt soy sauce, dashi soy sauce, liquid dashi, mirin, ponzu, sauce, ketchup, and turbid seasoning were all manufactured by Kikkoman Foods Co., Ltd., and 100 mL was used. The cloudy seasoning here is, for example, steak sauce with ingredients.

  About Example 3-1 to Example 3-6 and Comparative Example 3-7 to Comparative Example 3-9, each raw material was mixed so as not to foam, and foamable seasonings were produced.

[Test Example 3]
Each of the foamable seasonings according to Example 3-1 to Example 3-6 and Comparative Examples 3-7 to 3-9 is put in a container and made into a foamy seasoning with a commercially available dispenser. It was put on the lard. The bubble-like seasoning placed on the lard was left to observe the state of bubbles. Table 3 shows the shape retention of bubbles in Example 3-1 to Example 3-6 and Comparative Example 3-7 to Comparative Example 3-9.

  The meanings of the foaming properties, the shape retention of the bubbles, and the flavor symbols are the same as in Test Example 1 and Test Example 2.

The foamability of the foamable seasoning according to Example 3-1 to Example 3-3 is “◎”, and Example 3-
The foaming property of the foamable seasoning which concerns on 4 ~ Example 3-6 is "(circle)", and Comparative Example 3-7-Comparative Example 3
The foamability of the foamable seasoning according to -9 was “x”.

Regarding Example 3-1 to Example 3-3, the shape retention of bubbles was “◎”. That is,
In the foam-like seasoning which concerns on Example 3-1 to Example 3-3, it turns out that the effect by which the bubble adhering on lard is hold | maintained is remarkably high. Moreover, regarding Example 3-4 to Example 3-6, the shape retention of bubbles was “◯”. That is, in the foamy seasoning according to Example 3-4 to Example 3-6, it can be seen that the effect of retaining the bubbles attached on the lard is high.

  On the other hand, the foaming seasonings according to Comparative Examples 3-7 to 3-9 using sauce, ketchup, and turbid seasoning were clogged with the container and were not foamed.

  The flavor of the foamy seasoning according to Examples 3-1 to 3-6 was “◎”, and the flavor of the foamy seasoning according to Comparative Examples 3-7 to 3-9 was “−”. .

  According to Test Example 3, if it is a clear liquid seasoning, the original flavor of the seasoning such as soy sauce is retained, and the foaming seasoning having foaming property and oil resistance and high shape retention is obtained. You can see that In particular, when soy sauce is used as a liquid seasoning, a foamable soy sauce with significantly high oil resistance can be obtained.

[Example 4-1 to Example 4-3, Comparative Example 4-4 to Comparative Example 4-7]
Using the raw materials shown in Table 4, foamable seasonings according to Example 4-1 to Example 4-3 and Comparative Example 4-4 to Comparative Example 4-7 were produced.

  In Examples 4-1 to 4-3 and Comparative Examples 4-4 to 4-7, 50 mL of Koikuchi soy sauce (Kikkoman Foods Co., Ltd.) is used as a liquid seasoning, and pork gelatin is used as a foaming agent. 1 g was used and 0.05 g of Kiraya extract was used. Pork gelatin and Kiraya extract are 20 (g / L) and 1 (g / L), respectively, with respect to koikuchi soy sauce.

  Furthermore, 100 mL of water and super white sugar were used as raw materials. The amount of sucrose is as shown in Table 4.

  About Example 4-1 to Example 4-3 and Comparative Example 4-4 to Comparative Example 4-7, each raw material was mixed so as not to foam, and foamable seasonings were produced.

[Test Example 4]
Each of the foamable seasonings according to Example 4-1 to Example 4-3 and Comparative Example 4-4 to Comparative Example 4-7 is put in a container, and the viscosity is measured. It was observed whether it could be used as a seasoning. The viscosity of the foaming seasoning was measured using VISCOMETER TUB-10 (Toki Sangyo Co., Ltd.). 1 was used and the viscosity was measured at 60 rpm. In addition, the shape retention of bubbles was observed as in Test Example 1. These results are shown in Table 5.

  As shown in Table 5, with respect to Example 4-1 to Example 4-3, the foaming property and the shape retaining property of bubbles were also “◎”. On the other hand, in Comparative Example 4-4 to Comparative Example 4-7, no bubbles were formed and no foamable seasoning was obtained. From the results of Test Example 4, if the viscosity of the foaming seasoning is 18 [CP] or less, the foaming property is good, and if it exceeds 18 [CP], the foaming seasoning does not become a foaming seasoning. But it does not become a foamy seasoning).

  In Test Example 4, water and white sucrose were used as raw materials in order to produce foamable seasonings with various viscosities. Even when water and white sucrose were not used, the viscosity was 18 [CP]. If it is below, the foamable seasoning will have good foamability.

[Example 5-1, Comparative example 5-2 to Comparative example 5-5]
Using the raw materials shown in Table 6, foamable seasonings according to Example 5-1, Comparative Example 5-2, and Comparative Example 5-5 were produced.

  As a liquid seasoning, 100 mL of Koikuchi soy sauce (Kikkoman Foods Co., Ltd.) was used, and as a foaming agent, Example 5-1 used 1 g of pork gelatin, and Comparative Examples 5-3 and 5-4 contained many soybeans. 0.6 g of saccharide (the same as in Example 1) was used. For Comparative Example 5-2 and Comparative Example 5-5, no foaming agent was used. For Example 5-1, Comparative Example 5-2 to Comparative Example 5-3, 0.05 g or 0.1 g of Kiraya extract was used. Comparative Example 5-4 did not use an emulsifier or the like substituting for the Kiraya extract, and Comparative Example 5-5 used 0.1 g of a sugar ester (emulsifier) instead of the Kiraya extract.

  About Example 5-1, Comparative example 5-2-Comparative example 5-5, each raw material was mixed so that it might not foam, and the foamable seasoning was manufactured.

[Test Example 5]
Each of the foamable seasonings according to Example 5-1 and Comparative Examples 5-2 to 5-5 is put in a container and made into a foamy seasoning with a commercially available dispenser. I put it on top. The bread was placed in an oven toaster sufficiently preheated at 1000 W for 30 seconds and heated. And after heating, the bubble of the foamy seasoning on the bread taken out from the oven toaster was observed. The results are shown in Table 6.

  “◯” in Table 6 indicates that bubbles remain, “Δ” indicates that a portion has disappeared, and “X” indicates that the bubbles have disappeared.

  As shown in Table 6, Example 5-1 containing a kiraya extract and gelatin as a foaming agent maintained bubbles even after firing (hereinafter, it was confirmed that there was shape retention of bubbles after firing). It is said that it has baking resistance.)

  On the other hand, in Comparative Example 5-2 and Comparative Example 5-3 using Kiraya extract, Comparative Example 5-2 does not use a foaming agent, and Comparative Example 5-3 uses soybean polysaccharide as a foaming agent. Using. However, these have no bubbles and are not fire resistant.

  That is, even if it contains a kiraya extract, a foaming seasoning that does not use a foaming agent (Comparative Example 5-2) or a foaming seasoning that does not use gelatin as a foaming agent (Comparative Example 5-3) It was found that there was no baking resistance, while the foamable seasoning (Example 5-1) containing a kiraya extract and using gelatin as a foaming agent had baking resistance.

  In addition, Comparative Example 5-4 using a foaming agent without using a kiraya extract and Comparative Example 5-5 using an emulsifier without using a foaming agent did not have baking resistance.

Claims (4)

A liquid seasoning, a foaming agent that dissolves in the liquid seasoning, and a kiraya extract ;
The liquid seasoning is soy sauce or a soy sauce-containing liquid seasoning,
The foaming agent is gelatin;
The kiraya extract is included in an external ratio of 0.1 to 3 (g / L) with respect to the liquid seasoning,
The foaming seasoning characterized in that the gelatin is contained in an external proportion of 10 to 15 (g / L) with respect to the liquid seasoning . In foaming seasoning according to claim 1,
The foaming agent further comprises at least one selected from the group consisting of collagen, glycerin, polyglutamic acid, soybean polysaccharide, indigestible dextrin, xanthan gum and propylene glycol alginate . seasoning. In the foamable seasoning according to claim 1 or 2 ,
A foaming seasoning characterized by having a viscosity of 18 CP or less. The foamy seasoning characterized by the foamable seasoning as described in any one of Claims 1-3 having foamed.