JP6026912B2 - Acid emulsified liquid seasoning - Google Patents

Description

The present invention relates to an acidic emulsified liquid seasoning that enhances the fresh flavor of raw vegetables despite having a milk-like flavor.

An acidic emulsified liquid seasoning such as dressing is an acidic emulsified liquid seasoning adjusted to a pH of about 3 to 5 and having an appropriate acidity, and is easily adhered to the surface of raw vegetables by being in an emulsified state. Enhance the fresh flavor.

As for acidic emulsified liquid seasonings, products with various flavors are marketed according to consumers' preference. Specifically, for example, sesame flavor, fermented milk flavor, onion flavor, and the like, among others, fermented milk flavor acidic emulsified liquid seasonings blended with cheese, fermented buttermilk and the like are gaining popularity.

In addition, when the present inventors studied consumer preferences, not only those characterized by fermented milk flavor typified by acetaldehyde and diacetyl, but also milk-like typified by short chain fatty acids and lactones. It has been found that acidic emulsified liquid seasonings characterized by flavor are preferred. However, in emulsified liquid seasonings that are mixed with acetic acid and adjusted to acidity, when milk or fresh cream is blended, the milk-like flavor does not match the flavor of the whole seasoning, and the fresh flavor of raw vegetables is impaired. There was a tendency.

As a conventional technique, a low-fat mayonnaise-like food containing skim milk powder (Patent Document 1) can be mentioned. However, skimmed milk powder is only used for the purpose of whitening the mayonnaise-like food that has become transparent because the blending amount of edible oil is less than 20%.

JP 09-107916 A

Accordingly, an object of the present invention is to provide an acidic emulsified liquid seasoning that enhances the fresh flavor of raw vegetables, despite having a milk-like flavor.

As a result of intensive studies on various conditions such as dairy ingredients, sweetness, and viscosity, the present inventors have unexpectedly found conditions that can enhance the fresh flavor of raw vegetables, and finally completed the present invention. .

That is, the present invention
(1) In a milk-flavored acidic emulsified liquid seasoning containing 0.2 to 1.5% acetic acid,
Contains 2-20% sweet buttermilk (solid content conversion)
For 1 part of sweet buttermilk (in terms of solid content), a total of 0.5 to 15 parts of at least one selected from fructose, sucrose, and glucose is blended,
Contains green onion and / or vegetarian vegetables,
With xanthan gum,
A milk-flavored acidic emulsified liquid seasoning having a viscosity of 1 to 50 Pa · s,
(2) In the acidic emulsified liquid seasoning of (1),
Acidic emulsified liquid seasoning containing lactic acid fermented egg white,
It is.

According to the present invention, it is possible to provide an acidic emulsified liquid seasoning that enhances the fresh flavor of raw vegetables, despite having a milk-like flavor. Therefore, it is possible to provide a taste that has not been eaten by consumers in the past, and further expansion of demand in the seasoning market is expected.

Hereinafter, the acidic emulsified liquid seasoning of the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

<Features of the present invention>
The inventors examined various milk ingredients. As a result, in order to achieve both the milk-like flavor and the fresh flavor of raw vegetables that are the subject of the present invention, a sweet buttermilk having a unique milk-like flavor, a large amount of fructose relative to the sweet buttermilk, It turned out that it is the balance of the flavor obtained for the first time by mix | blending the specific flavor vegetable of a sucrose and glucose, a leek family and / or a cereal family, and a xanthan gum, and adjusting to a specific viscosity.

<Sweet buttermilk>
Traditional buttermilk is a supernatant obtained by concentrating milk, preparing a fresh cream with a milk fat content of 10-60%, subjecting it to lactic acid fermentation, and further subjecting it to physical fractionation such as centrifugation. Point to. Moreover, in the classification of buttermilk, the above-mentioned traditional buttermilk is generally called fermented buttermilk, and is distinguished from sweet buttermilk that has not been subjected to lactic acid fermentation. Traditional buttermilk has a fermented milk flavor such as acetaldehyde and diacetyl, and sweet buttermilk has a unique milk-like flavor due to the compositional balance of short-chain fatty acids, aliphatic aldehydes, and lactones. .

<Sweet buttermilk>
When fermented milk such as yogurt, cheese, fermented buttermilk or the like is used as a milk raw material, it is characterized by a fermented milk flavor, so that the milk-like flavor is not exhibited. Moreover, in the case of milk, fresh cream, etc., although milk-like flavor is exhibited, even if it reduces a compounding quantity, milk odor will stand out and the fresh flavor of raw vegetables cannot be enhanced simultaneously. On the other hand, when sweet buttermilk is used, both milk-like flavor and fresh flavor of raw vegetables can be achieved. Although this mechanism is not clear, the effects of the generation of new components such as aliphatic aldehydes and short-chain fatty acids that occur when applying physical energy such as centrifugation to fresh cream concentrated in milk fat, It can be inferred that there is an influence of the ratio.

<Amount and form of sweet buttermilk>
In the acidic emulsified liquid seasoning of the present invention, the blending amount of sweet buttermilk is preferably 2 to 20%, 3 to 15%, and more preferably 4 to 12% with respect to the entire acidic emulsified liquid seasoning. Good. If the amount of sweet buttermilk is out of the above ratio, adjust the ratio of sweet buttermilk and fructose, sucrose, and glucose as described below, combine with leeks or vegetarian vegetables, mix with xanthan gum, and further adjust the viscosity Even so, the balance of flavor is lost and the effect of the present invention cannot be obtained. In addition to the pale yellow liquid obtained at the time of fractionation from milk cream, the form of sweet buttermilk includes concentration or drying treatment, etc., but dry sweet buttermilk is preferred because of less deterioration over time. .

<Ratio of sweet buttermilk to fructose, sucrose, and glucose>
The acidic emulsified liquid seasoning of the present invention contains 0.5 to 15 parts in total of at least one selected from fructose, sucrose, and glucose with respect to 1 part of sweet buttermilk (solid content conversion). 15 parts may be blended, and 1.5 to 5 parts may be blended. It is particularly preferable to combine fructose and glucose. By blending a large amount of the above monosaccharides or disaccharides with sweet buttermilk, a subtle ripening flavor similar to the Maillard reaction can be obtained, and the milk-like flavor of the acidic emulsified liquid seasoning itself, It helps to enhance the fresh flavor of vegetables at the same time. When the total blending ratio of fructose, sucrose, and glucose with respect to sweet buttermilk is less than the above range, the blending amount of sweet buttermilk, combination with leeks or cereals vegetables, and viscosity adjustment using xanthan gum were all performed. Even so, it is difficult to obtain the effect of the present invention that enhances the milk-like flavor and enhances the fresh flavor of raw vegetables. If it is more than the above range, the sweetness of the sugar becomes too strong and the milk-like flavor is impaired.

<Legiaceae and / or cereals vegetables>
The acidic emulsified liquid seasoning of the present invention is blended with a leek and / or celery vegetable. Specific examples include leek vegetables such as chives, onions, and leek, and celery vegetables such as carrots and celery. Especially when sweet buttermilk and chives are combined, the effects of the present invention are more exhibited. it can.

<Amount of leeks and / or vegetative vegetables>
Although the compounding quantity (solid content conversion) of the allium family and / or cerebral family vegetables mix | blended with this invention is not specifically limited, It is good to mix | blend 0.1 to 3%, and to mix | blend 0.2 to 2% further. When the compounding amount of the leeks and / or cereals is less than the above range, the flavor peculiar to sweet buttermilk is too much. When the amount is more than the above range, the flavor peculiar to the green onion and / or cereal family is too much, and the milk-like flavor is impaired or the fresh flavor of the raw vegetable cannot be enhanced. In addition, the shape of the leek and / or cereals vegetables to be blended in the present invention is not particularly limited, and examples thereof include raw, dried, flavor oil, and an extract using ethanol as a solvent.

<texture>
The acidic emulsified liquid seasoning of the present invention has been found from specific thickening polysaccharides and viscosities by paying attention to the influence of the texture that consumers receive when recalling a milk-like flavor. Specifically, by blending xanthan gum with specific viscous physical properties, and adjusting the viscosity of the acidic emulsified liquid seasoning to a viscosity that recalls the eating of milk in the miso or throat, it enhances the milk-like flavor It is effective.

<Amount of xanthan gum>
The compounding quantity of the xanthan gum used for the acidic emulsified liquid seasoning of the present invention is preferably 0.02 to 0.3%, and more preferably 0.02 to 0.2%. When the amount of xanthan gum is less than the above range, it is difficult to obtain a texture reminiscent of a milk-like flavor. When the amount is more than the above range, the viscosity unique to xanthan gum becomes too strong, and it is difficult to obtain a texture reminiscent of a milk-like flavor.

<Viscosity of acidic emulsified liquid seasoning>
The viscosity of the acidic emulsified liquid seasoning of the present invention is adjusted to 1 to 50 Pa · s. It may be adjusted to 1 to 30 Pa · s, and further to 2 to 30 Pa · s. When the viscosity is lower than the above range, it is difficult to obtain a texture reminiscent of a milk-like flavor when eaten over raw vegetables. If the viscosity is higher than the above range, the acidic emulsified liquid seasoning may be left on the tongue, which may impair the fresh flavor of raw vegetables. The viscosity was measured using a BH viscometer at a product temperature of 20 ° C. 4. Measured under the condition of the number of revolutions: 10 rpm, and calculated by the reading after two revolutions.

<Lactic acid fermented egg white>
Furthermore, the acidic emulsified liquid seasoning of the present invention can enhance the fresh flavor of raw vegetables by blending a small amount of lactic acid fermented egg white. Lactic acid fermented egg white is obtained by adding lactic acid bacteria to liquid egg white and fermenting it. Such lactic acid fermentation generally uses lactic acid bacteria-assimilating saccharide as a nutrient source, and if necessary, a fermentation promoting substance such as yeast extract is added, and the lactic acid bacteria are preferably 10 3 to 8 to 1 mL, Preferably, it is fermented by 10 5 to 7 and fermented, and the present invention may be obtained by the same method. Examples of the lactic acid bacteria include the genus Lactobacillus, Streptococcus, Lactococcus, Leuconostoc, Enterococcus, and Bifidobacterium, which are generally used for the production of yogurt and cheese.

<Amount of lactic acid fermented egg white>
Although the compounding quantity of the lactic acid fermentation egg white used for the acidic emulsification liquid seasoning of this invention is not specifically limited, It is good to mix | blend 0.2 to 5% in conversion of solid content, and also it is good to mix | blend 0.2 to 3%. If the blended amount of lactic acid fermented egg white is less than the above range, a milk-like flavor cannot be enhanced due to a synergistic effect with sweet buttermilk. If the blending amount of lactic acid fermented egg white is more than the above range, the fermentation flavor may inhibit the expression of milk-like flavor as in the case of using the fermented milk described above ([paragraph 14]).

<Ratio of sweet butter milk and fermented butter milk>
The acidic emulsified liquid seasoning of the present invention may use sweet buttermilk and fermented buttermilk in combination. However, a relatively small amount of fermented buttermilk may be blended so that the effect of sweet buttermilk overcomes the fermented buttermilk. Specifically, 0.01 to 1 part of fermented butter milk (in terms of solid content) may be added to 1 part of sweet butter milk (in terms of solid content), and 0.01 to 0.3 part may be further added. .

<PH>
The acidic emulsified liquid seasoning of the present invention contains 0.2 to 1.5% acetic acid and has a milk-like flavor and raw vegetables despite the stimulating sourness peculiar to acetic acid. It can achieve both a fresh flavor. Since the acidic emulsified liquid seasoning of the present invention is still effective even when a large amount of acetic acid is blended and the pH is set low, it may be adjusted to pH 3 to 5, and further adjusted to pH 3 to 4.5.

<Other food ingredients used in acidic emulsified liquid seasonings>
In the acidic emulsified liquid seasoning of the present invention, in addition to the above-mentioned raw materials, raw materials generally used for seasonings can be appropriately blended as long as the effects of the present invention are not impaired. Such raw materials include, for example, thickening polysaccharides such as tamarind seed gum, guar gum, gum arabic, cylide seed gum, gellan gum, locust bean gum, pectin, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca Starch, sweet potato starch, waxy corn starch, glutinous rice starch, wet heat-treated starch, modified starch, egg yolk, phospholipase A-treated egg yolk, lecithin, lysolecithin, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester And emulsifying materials such as rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil and the like, antioxidants such as ascorbic acid and vitamin E, pigments, and fragrances.

Next, this invention is further demonstrated based on an Example, a comparative example, and a test example.

[Example 1]
Acetic acid 0.5%, dried sweet buttermilk 5%, sucrose 10%, xanthan gum 0.2%, edible oil and fat 40%, leek vegetable (chives) 1%, egg yolk 1%, sodium glutamate 0.1%, salt 2% and 40.2% of fresh water were mixed with stirring to prepare the milk-flavored acidic emulsified liquid seasoning of the present invention.

[Test Example 1]
For dry sweet buttermilk 5%, acidic emulsified liquid seasonings No. 1 to 7 were prepared according to Example 1 except that the type or blending amount of the milk raw material was replaced. Table 1 shows the changes.

[Test Example 2]
For 10% sucrose, No. 8-15 acidic emulsified liquid seasonings were prepared according to Example 1 except that the type or blending amount of the milk raw material was replaced. Table 2 shows the changes.

In Test Examples 1 and 2, any acidic emulsified liquid seasoning was in the range of pH 3.8 to 4.2 and viscosity 2 to 4 Pa · s. When replacing raw materials, for example, liquid raw materials such as milk were converted in terms of solid content.

For the acidic emulsified liquid seasonings of Nos. 1 to 15 obtained in Test Examples 1 and 2, a fresh vegetable salad (lettuce salad) obtained by multiplying 50 g of lettuce by 10 g of each of the acidic emulsified liquid seasonings was prepared. Based on this, sensory evaluation in the oral cavity felt when eating was performed. The results of sensory evaluation are shown in Tables 1 and 2.
[Evaluation criteria]
A: Despite being characterized by a milk-like flavor, it has a fresh flavor of raw vegetables and is very excellent.
B: Despite being characterized by a milk-like flavor, it enhances the fresh flavor of raw vegetables and is somewhat superior.
C: It does not have a milk-like flavor and a fresh flavor of raw vegetables, and the quality is impaired.

[Table 1]

[Table 2]

From the results of Test Examples 1 and 2, in the milk-flavored acidic emulsified liquid seasoning containing acetic acid 0.2 to 1.5%, sweet buttermilk (solid content conversion) 2 to 20% is blended and sweetened. For 1 part of buttermilk (in terms of solid content), a total of 0.5 to 15 parts selected from fructose, sucrose, and glucose is blended, xanthan gum is blended, and the viscosity of the acidic emulsified liquid seasoning is 1. In the case of ˜50 Pa · s, the fresh flavor of raw vegetables was enhanced despite having a milk-like flavor (No. 1-3, 8-13). In particular, it was understood that 3 to 15% of sweet buttermilk (in terms of solid content) should be blended, and that 4 to 12% should be blended (No. 1 to 3). In particular, 1 part of sweet buttermilk (in terms of solid content) may be blended in a total of 1 to 15 parts selected from fructose, sucrose, and glucose, and more preferably 1.5 to 5 parts. It was understood that it was good (No. 8-13). When N0.12 and 13 are compared, No. A relatively high sensory evaluation result was obtained for No. 13.

[Comparative Example 1]
An acidic emulsified liquid seasoning was prepared according to Example 1 except that xanthan gum was replaced with wheat starch. In addition, the viscosity of the obtained acidic emulsified liquid seasoning was 2 Pa · s.

[Comparative Example 2]
An acidic emulsified liquid seasoning was prepared according to Example 1 except that xanthan gum was replaced with guar gum. In addition, the viscosity of the obtained acidic emulsified liquid seasoning was 2 Pa · s.

[Comparative Example 3]
An acidic emulsified liquid seasoning was prepared according to Example 1, except that 0.2% of xanthan gum was replaced with 0.01% xanthan gum and 0.19% fresh water. The viscosity of the resulting acidic emulsified liquid seasoning was lowered and adjusted to 0.4 Pa · s.

About the acidic emulsified liquid seasoning of Comparative Examples 1 to 3, as a result of performing sensory evaluation in the same manner as in Test Examples 1 and 2, none of them has a milk-like flavor and a fresh flavor of raw vegetables, Was damaged.

[Example 2]
The acidic emulsified liquid seasoning of the present invention was prepared according to Example 1 except that the leek vegetable (chives) was changed to leek vegetables (leek).

[Example 3]
The acidic emulsified liquid seasoning of the present invention was prepared according to Example 1 except that the leek vegetable (chives) was changed to the celery vegetable (celery).

[Example 4]
The acidic emulsified liquid seasoning of the present invention was prepared in accordance with Example 1 except that the leek vegetables (chives) were changed to celery vegetables (carrots).

[Comparative Example 4]
An acidic emulsified liquid seasoning was prepared according to Example 1 except that no leek vegetables (chives) were added.

About the acidic emulsified liquid seasoning of Examples 2 to 4, as a result of performing sensory evaluation by the same method as in Test Examples 1 and 2, the fresh flavor of raw vegetables was obtained despite having a milk-like flavor. We were able to show off and were good. When comparing Examples 1 to 4, chives were more preferred. On the other hand, as a result of performing sensory evaluation similarly about the comparative example 4, it did not have milk-like flavor and fresh flavor of raw vegetables, and the quality was impaired.

[Example 5]
The acidic emulsified liquid of the present invention according to Example 1 except that 5% of dry sweet buttermilk was replaced with 2% of dry sweet buttermilk and 30% of sweet buttermilk (containing 3% in terms of solid content). A seasoning was prepared. Despite being characterized by a milk-like flavor, it complemented the fresh flavor of raw vegetables. When Examples 1 and 5 were compared, the acidic emulsified liquid seasoning of Example 1 was relatively superior in the effects of the present invention.

[Example 6]
[Preparation of lactic acid fermented egg white]
An egg white aqueous solution consisting of 50% liquid egg white, 4% granulated sugar, 0.05% yeast extract, 0.15% 50% lactic acid and 45.8% fresh water was stirred and prepared. After heating the obtained egg white aqueous solution at 70 to 90 ° C. for 5 minutes, lactic acid bacteria starter 0.02% (Lactococcus lactis) was added, fermentation was performed at 30 ° C. for 24 hours, and then at 70 to 90 ° C. for 10 minutes. The mixture was sterilized by heating and then treated with a high-pressure homogenizer at a pressure of 10 MPa to prepare lactic acid fermented egg white (10% in terms of solid content).

The acidic emulsified liquid seasoning of the present invention was prepared according to Example 1 except that 2% of fresh water was changed to 2% of the above-mentioned lactic acid fermented egg white. As a result of sensory evaluation, although it was characterized by a milk-like flavor, the fresh flavor of raw vegetables could be enhanced compared to Example 1, which was very excellent.

Claims (2)

In a milk-flavored acidic emulsified liquid seasoning containing 0.2 to 1.5% acetic acid,
Contains 2-15% sweet buttermilk (solid equivalent)
For 1 part of sweet buttermilk (in terms of solid content), a total of 1.5 to 5 parts of at least one selected from fructose, sucrose, and glucose is blended,
Contains green onion and / or vegetarian vegetables,
With xanthan gum,
A milk-flavored acidic emulsified liquid seasoning having a viscosity of 1 to 50 Pa · s. In the acidic emulsified liquid seasoning according to claim 1,
An acidic emulsified liquid seasoning containing lactic acid fermented egg white.