JP6122458B2 - Concentrated seasoning liquid and method for producing the same - Google Patents
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Description
本発明は、希釈した後に粘性を有する、濃縮調味液およびその製造方法に関する。 The present invention relates to a concentrated seasoning liquid having viscosity after dilution and a method for producing the same.
有塩の濃縮調味液は和風、中華、洋風を問わず、外食産業用、家庭用で幅広く利用されている。例えば、めんつゆ、あんかけ、たれ、ラーメンスープ、コンソメスープなどが挙げられる。 Salted concentrated seasoning liquids are widely used in the food service industry and home, regardless of Japanese, Chinese or Western style. For example, Mentsuyu, Ankake, Sauce, Ramen soup, Consomme soup and the like.
しかし、希釈を伴う濃縮調味液の特性上、製造時の粘度を抑えると、使用時に適度な粘度を持たせることが難しいという問題がある。このため、未膨潤の澱粉を添加し、常温充填あるいは殺菌温度を低く抑えることにより粘度の低い濃縮調味液を製造する技術が提案されている(特許文献1、2)。しかしながら、澱粉を含む食品を常温充填や低温殺菌のみで流通する場合、アルコールや保存料を添加する、または強度に水分活性を下げる必要があり、風味を損なうといった問題を生じる。さらに、澱粉を含む食品を常温充填した場合、希釈後に加熱しなければ粘性が発現しない。またこれらの方法では、通常のホット充填を行うと、未糊化澱粉が膨潤してしまい、作業時の粘度が高くなり濃縮調味液が製造できないといった問題もある。
However, due to the characteristics of the concentrated seasoning liquid with dilution, there is a problem that if the viscosity at the time of production is suppressed, it is difficult to have an appropriate viscosity at the time of use. For this reason, the technique which manufactures the concentrated seasoning liquid with a low viscosity is proposed by adding unswelled starch and keeping normal temperature filling or sterilization temperature low (
また、増粘剤を配合し、希釈により粘度を発現する粉末調味料についての技術も知られている(特許文献3)。しかしながら、粉末調味料は粉末原料を主体に配合しなければならず、ダマ防止のために賦形剤を多量に配合しなければならないといった問題が生じ、良好な風味を得ることが難しい。良好な風味を得るためには、粉末調味料のみを希釈して利用するというよりも、湯で溶解させた粉末調味料を、調理済の食品に混ぜてとろみを付加させるといった使用方法に限られるが、このような使用方法でも調理済食品の風味への影響は避けられず、簡便に利用できるとはいえない。 Moreover, the technique about the powder seasoning which mix | blends a thickener and expresses a viscosity by dilution is also known (patent document 3). However, the powder seasoning has to be blended mainly with powder raw materials, and there is a problem that a large amount of excipients must be blended to prevent lumps, and it is difficult to obtain a good flavor. In order to obtain a good flavor, the method is not limited to diluting and using only the powder seasoning, but to using the powder seasoning dissolved in hot water in the cooked food and adding thickness. However, even such a method of use inevitably affects the flavor of the cooked food and cannot be used conveniently.
なお、特許文献4には、粘性発現が抑制された糊料により流動性のある液体を調製し、水分を含む目的物に添加して粘性を発現させる増粘用添加液が開示されている。しかしながら、これも調理済の食品に混ぜて増粘する方法であり、風味への影響が避けられず、簡便に利用できるものではない。 Patent Document 4 discloses a thickening additive liquid in which a fluid liquid is prepared with a paste whose viscosity is suppressed and added to an object containing moisture to develop viscosity. However, this is also a method of thickening by mixing with cooked food, and the influence on the flavor is unavoidable and cannot be used easily.
本発明の目的は、濃縮時には製造および使用に適した状態であり、希釈しても適度な粘性を有し、さらに風味が良好である濃縮調味液およびその製造方法を提供することである。 An object of the present invention is to provide a concentrated seasoning liquid that is suitable for production and use at the time of concentration, has an appropriate viscosity even after dilution, and has a good flavor, and a method for producing the same.
本発明者は、上記課題に鑑みて鋭意研究を重ね、金属イオンと、金属イオン濃度依存性の増粘剤、より具体的にはアルギン酸塩、を組み合わせて用いることにより、本発明の目的が達成されることを見出し、本発明を完成させた。 The inventor has conducted extensive research in view of the above problems, and the object of the present invention is achieved by using metal ions and metal ion concentration-dependent thickeners, more specifically, alginate. As a result, the present invention has been completed.
すなわち、本発明は:
(1)一価金属イオン、およびアルギン酸塩を含む濃縮調味液であって、希釈した後に粘性を有する、濃縮調味液、
(2)アルギン酸塩を、0.5〜20%含む、(1)の濃縮調味液、
(3)一価金属イオンを、イオン濃度で0.6mol/L以上含む、(1)または(2)の濃縮調味液、
(4)一価金属イオンと、アルギン酸塩を混合することを含む、濃縮調味液の製造方法、
(5)濃縮調味液のアルギン酸塩含有量が0.5〜20%である、(4)の製造方法、
(6)濃縮調味液の一価金属イオン含有量が、イオン濃度で0.6mol/L以上である、(4)または(5)の製造方法、
に関するものである。
That is, the present invention provides:
(1) A concentrated seasoning liquid containing a monovalent metal ion and an alginate, which has viscosity after dilution,
(2) Concentrated seasoning liquid of (1) containing 0.5-20% alginate,
(3) The concentrated seasoning liquid according to (1) or (2), which contains a monovalent metal ion at an ion concentration of 0.6 mol / L or more,
(4) A method for producing a concentrated seasoning liquid, comprising mixing a monovalent metal ion and an alginate,
(5) The production method of (4), wherein the alginate content of the concentrated seasoning liquid is 0.5 to 20%,
(6) The production method of (4) or (5), wherein the monovalent metal ion content of the concentrated seasoning liquid is 0.6 mol / L or more in terms of ion concentration,
It is about.
本発明により、濃縮時には製造および使用に適した性状であり、希釈した後も粘性を有し、さらに風味が良好な濃縮調味液を提供することができる。加えて、希釈するのみで使用できるので、風味の調整が容易であり、加温設備のない場所でも利用できる濃縮調味液を提供できる。 According to the present invention, it is possible to provide a concentrated seasoning liquid that is suitable for production and use at the time of concentration, has viscosity even after dilution, and has a good flavor. In addition, since it can be used only by diluting, it is easy to adjust the flavor, and it is possible to provide a concentrated seasoning liquid that can be used even in a place without heating equipment.
一の態様において、本発明は、金属イオンおよびアルギン酸塩を含む濃縮調味液であって、希釈して使用する際に粘性を有する濃縮調味液を提供する。 In one aspect, the present invention provides a concentrated seasoning liquid comprising a metal ion and an alginate, which has a viscosity when used diluted.
本発明の濃縮調味液は、希釈して飲食物として利用されるものである。その用途として、例えば、あんかけうどんのつゆ、カレーうどんのつゆ、ラーメンスープ、つけ麺用の濃縮スープ、めんつゆ、だしの素、和風あんかけ、天丼のたれ、かつ丼のたれ、八宝菜のたれ、エビチリのたれ、中華風スープ、コーンポタージュ、コンソメスープ、チキンブイヨン、トマトスープ、デミグラスソース、カスタードクリームなどが挙げられるが、これらに限定されない。 The concentrated seasoning liquid of the present invention is diluted and used as a food or drink. Applications include, for example, ankake udon no soup, curry udon soup, ramen soup, concentrated soup for tsukemen, noodle soup, dashi nomoto, Japanese style ankake, tempura sauce, bonito sauce, octopus sauce, shrimp chili Sauce, Chinese-style soup, corn potage, consommé soup, chicken bouillon, tomato soup, demiglace sauce, custard cream and the like are included, but are not limited thereto.
本発明の濃縮調味液は、流動性を有するものであり、具体的には液状またはペースト状である。好ましくは、本発明の濃縮調味液は液状である。本発明の濃縮調味液の粘度は、製造に適したものであれば特に限定はされないが、好ましくは常温(25℃)において約100,000cps以下、より好ましくは90,000cps以下、さらに好ましくは50,000cps以下である。 The concentrated seasoning liquid of the present invention has fluidity, and specifically is liquid or pasty. Preferably, the concentrated seasoning liquid of the present invention is liquid. The viscosity of the concentrated seasoning liquid of the present invention is not particularly limited as long as it is suitable for production, but is preferably about 100,000 cps or less, more preferably 90,000 cps or less, more preferably 50 at room temperature (25 ° C.). 1,000 cps or less.
本発明の濃縮調味液は、希釈後に粘性を有する。粘性を有する状態とは当業者に理解できるものであり、例えばとろみを感じる状態である。 The concentrated seasoning liquid of the present invention has viscosity after dilution. The state having viscosity can be understood by those skilled in the art, for example, a state in which thickness is felt.
希釈後の調味液の粘度は目的とする食品に応じて適宜設定でき、特に限定されない。例えば、希釈後の調味液の粘度は好ましくは5cps以上、より好ましくは10cps以上、さらに好ましくは30cps以上、さらにより好ましくは100cps以上である。 The viscosity of the seasoning liquid after dilution can be appropriately set according to the target food and is not particularly limited. For example, the viscosity of the diluted seasoning liquid is preferably 5 cps or more, more preferably 10 cps or more, still more preferably 30 cps or more, and even more preferably 100 cps or more.
粘度は、当業者に周知の方法により測定でき、例えばB型粘度計を用いて測定できる。本発明に記載される粘度は、特に断りの無い限り、温度を25℃に調整し、B型粘度計(東機産業株式会社製)を用いて測定した数値である。 The viscosity can be measured by a method well known to those skilled in the art, for example, using a B-type viscometer. The viscosity described in the present invention is a numerical value measured using a B-type viscometer (manufactured by Toki Sangyo Co., Ltd.) unless otherwise specified.
本発明の濃縮調味液はアルギン酸塩を含む。本発明の濃縮調味液に添加されるアルギン酸塩は特に限定されないが、好ましくは、アルギン酸ナトリウム、アルギン酸カリウムまたはそれらの混合物である。より好ましくは、アルギン酸塩はアルギン酸ナトリウムである。濃縮調味液の製造を妨げることのない程度において、アルギン酸塩以外に、澱粉、加工澱粉、キサンタンガム、タマリンドガムなどの他の増粘剤を併用してもよい。また、澱粉等の他の増粘剤を実質的に含めないことも可能である。より具体的には、澱粉などの他の増粘剤の添加量は好ましくは5%未満、好ましくは2%未満、より好ましくは1%未満、さらに好ましくは0.5%未満である。 The concentrated seasoning liquid of the present invention contains an alginate. The alginate added to the concentrated seasoning liquid of the present invention is not particularly limited, but is preferably sodium alginate, potassium alginate or a mixture thereof. More preferably, the alginate is sodium alginate. Other thickeners such as starch, modified starch, xanthan gum and tamarind gum may be used in combination with alginates to the extent that production of the concentrated seasoning liquid is not hindered. It is also possible to substantially not include other thickeners such as starch. More specifically, the addition amount of other thickeners such as starch is preferably less than 5%, preferably less than 2%, more preferably less than 1%, and even more preferably less than 0.5%.
アルギン酸塩の含有量は、イオン濃度、所望の粘度および風味、使用される他の原料等に応じて当業者が適宜調整できる。例えば、好ましい含有量は、濃縮調味液に対して0.1〜20%であるが、これに限定されない。好ましい含有量の例として0.1〜16%、0.1〜15%、0.1〜14%、0.1〜12%、0.1〜10%、0.5〜20%、0.5〜15%、0.5〜14%、0.5〜12%、0.5〜10%、0.5〜8%、1〜20%、1〜15%、1〜14%、1〜12%、1〜10%、1〜8%、2〜15%、2〜14%、2〜12%、2〜10%、2〜8%、2〜5%、4〜10%、5〜10%等が挙げられる。 The content of the alginate can be appropriately adjusted by those skilled in the art according to the ion concentration, desired viscosity and flavor, other raw materials used, and the like. For example, although preferable content is 0.1 to 20% with respect to the concentrated seasoning liquid, it is not limited to this. Examples of the preferred content are 0.1 to 16%, 0.1 to 15%, 0.1 to 14%, 0.1 to 12%, 0.1 to 10%, 0.5 to 20%, 0.0. 5-15%, 0.5-14%, 0.5-12%, 0.5-10%, 0.5-8%, 1-20%, 1-15%, 1-14%, 1 12%, 1-10%, 1-8%, 2-15%, 2-14%, 2-12%, 2-10%, 2-8%, 2-5%, 4-10%, 5- 10% etc. are mentioned.
本発明の濃縮調味液に添加される金属イオンは、食品に使用でき、アルギン酸塩による粘度を調整することが可能である限りいずれの金属イオンも使用できる。好ましくは、金属イオンは一価金属イオンである。より好ましくは、一価金属イオンはナトリウムおよび/またはカリウムイオンである。最も好ましくは、一価金属イオンはナトリウムイオンである。金属イオンは、クエン酸ナトリウム、クエン酸カリウム等の有機塩、塩化ナトリウム、塩化カリウム等の無機塩といった塩類の形態として添加してもよいし、醤油等の調味料に含まれる形態として添加してもよい。さまざまな形態のものを組み合わせて添加してもよい。 The metal ions added to the concentrated seasoning liquid of the present invention can be used in foods, and any metal ions can be used as long as the viscosity of the alginate can be adjusted. Preferably, the metal ion is a monovalent metal ion. More preferably, the monovalent metal ion is sodium and / or potassium ion. Most preferably, the monovalent metal ion is a sodium ion. Metal ions may be added in the form of salts such as organic salts such as sodium citrate and potassium citrate, and inorganic salts such as sodium chloride and potassium chloride, or as a form contained in seasonings such as soy sauce. Also good. Various forms may be added in combination.
金属イオンの含有量は、所望の粘度、使用する金属イオンの種類、他の原料などに応じて当業者が適宜調整できる。例えば、イオン濃度として、0.6mol/L以上、より好ましくは1.0mol/L以上が好ましい。好ましいイオン濃度の例として、0.6〜5.0mol/L、0.6〜4.0mol/L、0.6〜3.0mol/L、0.6〜2.5mol/L、1.0〜5.0mol/L、1.0〜4.0mol/L、1.0〜3.0mol/L、1.0〜2.5mol/L、1.5〜4.0mol/L、1.5〜3.0mol/L等が挙げられる。 The content of metal ions can be appropriately adjusted by those skilled in the art according to the desired viscosity, the type of metal ions used, other raw materials, and the like. For example, the ion concentration is preferably 0.6 mol / L or more, more preferably 1.0 mol / L or more. Examples of preferable ion concentrations include 0.6 to 5.0 mol / L, 0.6 to 4.0 mol / L, 0.6 to 3.0 mol / L, 0.6 to 2.5 mol / L, 1.0 -5.0 mol / L, 1.0-4.0 mol / L, 1.0-3.0 mol / L, 1.0-2.5 mol / L, 1.5-4.0 mol / L, 1.5 -3.0 mol / L etc. are mentioned.
本発明の濃縮調味液は、希釈して食品に使用される。希釈に使用される物質は特に限定されず、例えば水、果汁、野菜汁、乳製品、嗜好飲料、エキス等の液体、氷等の固体が挙げられる。風味や利便性の観点から、水または湯で希釈することが好ましい。希釈に使用される液体の温度は特に限定されず、例えば、0〜100℃、10℃〜90℃等が挙げられる。本発明の濃縮調味液は、希釈してそのまま使用してもよいし、必要に応じて希釈後に加熱等の調理を加えてもよい。冷水などの低温の液体や、氷水で希釈して冷製調味液としてもよい。場合により、ゲル化した調味液への応用も可能である。また、所望の粘度が得られる限りにおいて、調味料等の他の原料を添加してもよい。本発明の濃縮調味液は希釈後に加熱の必要がないことから、火気の使用が禁止された場所でも、希釈するのみで粘性を有する調味液を提供することが可能となる。 The concentrated seasoning liquid of the present invention is diluted and used for food. The substance used for dilution is not specifically limited, For example, liquids, such as water, fruit juice, vegetable juice, dairy products, a favorite drink, an extract, and solids, such as ice, are mentioned. It is preferable to dilute with water or hot water from the viewpoint of flavor and convenience. The temperature of the liquid used for dilution is not specifically limited, For example, 0-100 degreeC, 10 degreeC-90 degreeC etc. are mentioned. The concentrated seasoning liquid of the present invention may be diluted and used as it is, or cooking such as heating may be added after dilution if necessary. A cold liquid such as cold water or a cold seasoning liquid may be diluted with ice water. In some cases, application to a gelled seasoning liquid is also possible. Moreover, as long as a desired viscosity is obtained, you may add other raw materials, such as a seasoning. Since the concentrated seasoning liquid of the present invention does not need to be heated after dilution, it is possible to provide a viscous seasoning liquid only by diluting it even in a place where the use of fire is prohibited.
本発明の濃縮調味液は、希釈により、追加の増粘剤を添加すること無く、所望の粘性を有する調味液となる。好ましくは、本発明の調味液は、希釈液の粘度が濃縮状態の5%以上、より好ましくは7%以上、さらに好ましくは濃縮状態と同等またはより高い粘度を示す粘度特性を有する。 The concentrated seasoning liquid of the present invention becomes a seasoning liquid having a desired viscosity by dilution without adding an additional thickener. Preferably, the seasoning liquid of the present invention has a viscosity characteristic that the viscosity of the diluted liquid is 5% or more of the concentrated state, more preferably 7% or more, and still more preferably equal to or higher than the concentrated state.
本発明の濃縮調味液の濃縮倍率は希釈後の金属イオン濃度、風味に応じて当業者が適宜設定できる。好ましい濃縮倍率の例として、2〜25倍、2〜20倍、2〜15倍、2〜12倍、2〜8倍等が挙げられる。希釈後の金属イオン濃度は、特に限定されないが、塩化物換算で3.5%以下、好ましくは3%以下、より好ましくは2.5%以下となることが好ましく、例えば、0.5〜3.5%、0.5〜3.0%、0.5〜2.5%、0.5〜1.5%、0.5〜1.0%、1.0〜3.5%、1.0〜3.0%、1.0〜2.5%、1.0〜1.5%、1.5〜3.5%、1.5〜3.0%、1.5〜2.5%、2.0〜3.5%等が挙げられる。 The concentration ratio of the concentrated seasoning liquid of the present invention can be appropriately set by those skilled in the art depending on the metal ion concentration and flavor after dilution. Examples of preferable concentration ratio include 2 to 25 times, 2 to 20 times, 2 to 15 times, 2 to 12 times, and 2 to 8 times. The metal ion concentration after dilution is not particularly limited, but is preferably 3.5% or less, preferably 3% or less, more preferably 2.5% or less in terms of chloride, for example, 0.5 to 3 0.5%, 0.5-3.0%, 0.5-2.5%, 0.5-1.5%, 0.5-1.0%, 1.0-3.5%, 0.0-3.0%, 1.0-2.5%, 1.0-1.5%, 1.5-3.5%, 1.5-3.0%, 1.5-2. 5%, 2.0-3.5%, etc. are mentioned.
本発明の濃縮調味液は、上述の金属イオンおよび増粘剤、ならびに所望の粘度特性が得られる限りにおいて濃縮調味液に使用できる原料をさらに追加することができる。追加できる原料として、例えば、酢、味噌、醤油などの調味料、香辛料、保存料、着色料、香料、塩類、糖類、油脂、酸化防止剤、野菜、果物、果汁、畜肉、魚介類等が挙げられる。 In the concentrated seasoning liquid of the present invention, the above-mentioned metal ions and thickeners, and raw materials that can be used in the concentrated seasoning liquid can be further added as long as desired viscosity characteristics are obtained. Examples of ingredients that can be added include seasonings such as vinegar, miso, and soy sauce, spices, preservatives, colorants, flavors, salts, sugars, fats and oils, antioxidants, vegetables, fruits, fruit juices, livestock meat, and seafood. It is done.
本発明の濃縮調味液の包装形態は、通常の濃縮調味液の包装形態であれば特に限定されず、例えば、缶、瓶、PET容器、パウチ、紙容器、プラスチック袋、プラスチックカップ、チューブ、バッグインボックス等が挙げられる。 The packaging form of the concentrated seasoning liquid of the present invention is not particularly limited as long as it is a normal concentrated seasoning liquid packaging form. For example, cans, bottles, PET containers, pouches, paper containers, plastic bags, plastic cups, tubes, bags Inbox etc. are mentioned.
他の態様において、本発明は、濃縮状態では製造可能な粘度であり、希釈した後に、粘性を有する濃縮調味液を製造する方法を提供する。 In another aspect, the present invention provides a method for producing a concentrated seasoning liquid having a viscosity that is manufacturable in a concentrated state and having a viscosity after dilution.
本発明の製造方法は、金属イオンを含む原料、アルギン酸塩を混合することを含む。より具体的には、水、金属イオンを含む原料、アルギン酸塩、他の原料を混合・溶解し、必要に応じてさらに別の原料を加えた後、必要に応じて加熱殺菌を行い、包装して濃縮調味液を製造する工程を含む。 The production method of the present invention includes mixing a raw material containing metal ions and an alginate. More specifically, after mixing and dissolving water, raw materials containing metal ions, alginate, and other raw materials, adding other raw materials as necessary, and then heat sterilizing and packaging. And manufacturing a concentrated seasoning liquid.
好ましい金属イオンの例は、上述のとおりである。金属イオンを含む原料は、所望の金属イオンを含むものであれば特に限定されず、例えば、クエン酸ナトリウム、クエン酸カリウム等の有機塩、塩化ナトリウム、塩化カリウム等の無機塩といった塩類、味噌、醤油等の調味料等が挙げられる。金属イオンを含む原料の添加量は、所望の粘度、使用する金属イオンの種類、他の原料などに応じて当業者が適宜調整できる。好ましい添加量の例は上述のとおりである。金属イオンを含む原料は、アルギン酸塩を添加する前にあらかじめ溶解させてもよいし、アルギン酸塩と混合して同時に添加してもよい。 Examples of preferred metal ions are as described above. The raw material containing a metal ion is not particularly limited as long as it contains a desired metal ion, for example, organic salts such as sodium citrate and potassium citrate, salts such as sodium chloride and inorganic salts such as potassium chloride, miso, Examples include seasonings such as soy sauce. The addition amount of the raw material containing a metal ion can be appropriately adjusted by those skilled in the art depending on the desired viscosity, the type of metal ion to be used, other raw materials, and the like. Examples of preferable addition amounts are as described above. The raw material containing metal ions may be dissolved in advance before adding the alginate, or may be mixed with the alginate and added simultaneously.
好ましいアルギン酸塩、その添加量の例は、上述のとおりである。アルギン酸塩は、当業者に公知の方法により添加すればよい。例えば、水に分散させてから添加してもよいし、熱水に溶解させてから添加してもよい。また、他の粉末原料と混合してから添加してもよい。金属イオンを含む原料を溶解した後に、アルギン酸塩を分散させることが好ましい。原料の混合は当業者に周知の方法によって行うことができ、例えばミキサーを用いて行うことができる。 Examples of preferred alginate and the amount added are as described above. The alginate may be added by a method known to those skilled in the art. For example, it may be added after being dispersed in water, or may be added after being dissolved in hot water. Moreover, you may add, after mixing with another powder raw material. It is preferable to disperse the alginate after dissolving the raw material containing metal ions. The raw materials can be mixed by a method well known to those skilled in the art, for example, using a mixer.
本発明の製造方法では、濃縮調味液を調製する際に加熱を行わなくてもよい。加熱を行わない態様として、例えば常温充填による製造が挙げられる。 In the production method of the present invention, heating may not be performed when the concentrated seasoning liquid is prepared. As an aspect which does not perform heating, the manufacture by normal temperature filling is mentioned, for example.
本発明の製造方法では、濃縮調味液を調製する際に加熱を行ってもよい。加熱を行う態様として、例えばホット充填による製造が挙げられる。加熱を行う場合、原料を加熱溶解した後、再度加熱殺菌を行ってもよいし、加熱殺菌により溶解のための加熱を兼ねても良い。加熱殺菌を行う場合、加熱殺菌は容器への充填の前後で行うことができる。加熱条件は濃縮調味液の種類、使用する原料に応じて当業者により適宜調整できる。好ましくは、加熱温度は60〜140℃であり、より好ましくは70〜140℃である。また、好ましくは、加熱時間は30秒間以上、より好ましくは30秒間〜1時間である。好ましい加熱条件の例として、70〜140℃で30秒間〜1時間、80〜140℃で30秒間〜1時間、90〜140℃で30秒間〜1時間、70〜105℃で1分間〜1時間、80〜105℃で1分間〜1時間、70〜95℃で1分間〜1時間、75〜90℃で1分間〜1時間、100〜115℃で1分間〜30分間などが挙げられる。加熱装置は当業者に周知の装置を用いることができ、例えば湯浴、レトルト殺菌機、チューブ殺菌機、熱交換器等を用いることができる。加熱殺菌により、常温流通が可能な濃縮調味液を提供することも可能となる。 In the production method of the present invention, heating may be performed when preparing the concentrated seasoning liquid. As an aspect which performs heating, the manufacture by hot filling is mentioned, for example. When heating is performed, the raw material may be heated and dissolved, and then heat sterilized again, or may be combined with heating for melting by heat sterilization. When heat sterilization is performed, heat sterilization can be performed before and after filling the container. Heating conditions can be appropriately adjusted by those skilled in the art depending on the type of concentrated seasoning liquid and the raw materials used. Preferably, the heating temperature is 60 to 140 ° C, more preferably 70 to 140 ° C. Preferably, the heating time is 30 seconds or longer, more preferably 30 seconds to 1 hour. Examples of preferable heating conditions include 70 to 140 ° C. for 30 seconds to 1 hour, 80 to 140 ° C. for 30 seconds to 1 hour, 90 to 140 ° C. for 30 seconds to 1 hour, and 70 to 105 ° C. for 1 minute to 1 hour. 80-105 ° C for 1 minute to 1 hour, 70-95 ° C for 1 minute to 1 hour, 75-90 ° C for 1 minute to 1 hour, 100-115 ° C for 1 minute to 30 minutes, and the like. As the heating device, a device well known to those skilled in the art can be used. For example, a hot water bath, a retort sterilizer, a tube sterilizer, a heat exchanger, or the like can be used. By heat sterilization, it is also possible to provide a concentrated seasoning liquid that can be distributed at room temperature.
本発明の製造方法において、上述したその他の原料を添加してもよい。これらの形状は特に限定されず、例えば、固形状、粉末状、顆粒状、液状、エキス等の形状であってもよい。添加のタイミングは当業者によって適宜調整でき、例えば、全原料を同時に添加して混合してもよいし、粉末原料を、金属イオンを含む原料およびアルギン酸塩と共に溶解した後に、固形原料を加えてもよい。また、濃縮調味液を充填する容器の例は、上述のとおりである。 In the production method of the present invention, other raw materials described above may be added. These shapes are not particularly limited, and may be, for example, solid, powder, granule, liquid, extract and the like. The timing of addition can be appropriately adjusted by those skilled in the art. For example, all the raw materials may be added and mixed at the same time, or the powder raw material may be dissolved together with the raw material containing metal ions and the alginate, and then the solid raw material may be added. Good. Moreover, the example of the container filled with the concentrated seasoning liquid is as described above.
以下に実施例を示して本発明をさらに詳細かつ具体的に説明する。本実施例は例示の目的であり、必ずしもこれらへの限定を意味するものではない。なお、特に明示の無い限り%は重量基準である。 Hereinafter, the present invention will be described in more detail and specifically with reference to Examples. This example is for illustrative purposes and is not necessarily meant to be limiting. Unless otherwise indicated,% is based on weight.
実施例1:アルギン酸ナトリウムを用いた濃縮調味液の調製
濃縮スープ原液(商品名:和風だし 淡口、ナトリウム量7.01g/100g、塩化ナトリウム換算16.5±0.5%、株式会社 創味食品製)に、下記の表1に示す通りにキミカアルギンI−2M(アルギン酸ナトリウム製剤、株式会社 キミカ製)を添加、分散し、80℃で10分間加熱して溶解し、PETボトルに充填して冷却した(製造例1〜14)。添加量22%のものは、粘度が高く製造に適さない状態であった。冷却後濃縮調味液および6倍希釈後の調味液を温度25℃に調整し、B型粘度計を用いて粘度を測定した。結果を表1に示す。
Example 1: Preparation of a concentrated seasoning solution using sodium alginate Concentrated soup stock (trade name: Japanese-style broth light mouth, sodium amount 7.01 g / 100 g, sodium chloride equivalent 16.5 ± 0.5%, Inc. Made by adding Kimika Argin I-2M (sodium alginate preparation, manufactured by Kimika Co., Ltd.) as shown in Table 1 below, and dissolving by heating at 80 ° C. for 10 minutes, filling into a PET bottle and cooling (Production Examples 1 to 14). Those with an addition amount of 22% had a high viscosity and were not suitable for production. The concentrated seasoning liquid after cooling and the seasoning liquid after 6-fold dilution were adjusted to a temperature of 25 ° C., and the viscosity was measured using a B-type viscometer. The results are shown in Table 1.
製造例1は希釈液の粘性が不十分であった。製造例2〜13は良好な結果が得られた。製造例3〜9で特に良好な結果が得られた。 In Production Example 1, the viscosity of the diluted solution was insufficient. Good results were obtained in Production Examples 2 to 13. Particularly good results were obtained in Production Examples 3 to 9.
実施例2:各種増粘剤の比較
下記表2の配合で各増粘剤を用いた濃縮調味液(製造例15〜19)を調製した。80℃で10分間加熱して溶解し、PETボトルに充填して冷却した。冷却後濃縮調味液および4倍希釈後の調味液を温度25℃に調整し、B型粘度計を用いて粘度を測定した。結果を表3および図1に示す。
Example 2: Comparison of various thickeners Concentrated seasonings (Manufacturing Examples 15 to 19) using the respective thickeners with the formulations shown in Table 2 below were prepared. It melt | dissolved by heating for 10 minutes at 80 degreeC, and it filled and cooled the PET bottle. The concentrated seasoning liquid after cooling and the seasoning liquid after 4-fold dilution were adjusted to a temperature of 25 ° C., and the viscosity was measured using a B-type viscometer. The results are shown in Table 3 and FIG.
アルギン酸ナトリウム以外を使用した製造例15〜18は、希釈により大幅に粘度が減少した。アルギン酸ナトリウムを使用した製造例19は、希釈により濃縮時よりも粘度が増加した。 In Production Examples 15 to 18 other than sodium alginate, the viscosity was significantly reduced by dilution. In Production Example 19 in which sodium alginate was used, the viscosity increased due to dilution as compared with that during concentration.
実施例3:製造時の加熱の検討
充填前の加熱を行わないこと以外は製造例19と同様にして濃縮調味液(製造例20)を製造した。濃縮調味液および4倍希釈後の調味液を温度25℃に調整し、B型粘度計を用いて粘度を測定した。結果を表4に示す。
Example 3: Examination of heating during production A concentrated seasoning liquid (Production Example 20) was produced in the same manner as in Production Example 19 except that heating before filling was not performed. The concentrated seasoning liquid and the seasoning liquid after 4-fold dilution were adjusted to a temperature of 25 ° C., and the viscosity was measured using a B-type viscometer. The results are shown in Table 4.
充填前に加熱を行わない製造例20が、製造例19よりも若干良好な結果となった。充填前の加熱の有無にかかわらず、良好な結果が得られることが示された。 Production Example 20 in which heating was not performed before filling gave results slightly better than Production Example 19. It has been shown that good results are obtained with or without heating prior to filling.
実施例4:金属イオン濃度の検討1
キミカアルギンI−2Mを6g、砂糖を40g、および下記表5のナトリウム濃度となるように量を調整した塩化ナトリウムを混合し、水を加えて溶解した。その後、水で全量を200mlに調整して、ナトリウム濃度を変えた濃縮調味液(製造例21〜32)を調製し、PETボトルに充填した。濃縮調味液および4倍希釈後の調味液を温度25℃に調整し、B型粘度計を用いて粘度を測定した。結果を表5および図2に示す。
Example 4: Examination of
Kimika Argin I-2M (6 g), sugar (40 g), and sodium chloride whose amount was adjusted to the sodium concentration shown in Table 5 below were mixed and dissolved by adding water. Then, the whole quantity was adjusted to 200 ml with water, and the concentrated seasoning liquid (manufacture examples 21-32) which changed the sodium concentration was prepared, and it filled with the PET bottle. The concentrated seasoning liquid and the seasoning liquid after 4-fold dilution were adjusted to a temperature of 25 ° C., and the viscosity was measured using a B-type viscometer. The results are shown in Table 5 and FIG.
すべて良好な結果が得られた。ナトリウム濃度が0.6mol/L以上の場合に特に良好な結果が得られた。意外にも、ナトリウム濃度が増えるに従って単純に粘度が減少するのではなく、低濃度ではナトリウム濃度の増加に応じて粘度も増加し、0.5mol/L程度でピークとなり、そこから急激に粘度が減少するという結果が得られた。 All gave good results. Particularly good results were obtained when the sodium concentration was 0.6 mol / L or more. Surprisingly, the viscosity does not simply decrease as the sodium concentration increases, but at a low concentration, the viscosity increases as the sodium concentration increases and peaks at about 0.5 mol / L, from which the viscosity suddenly increases. The result was decreased.
実施例5:金属イオン濃度の検討2
キミカアルギンI−2Mを6g、砂糖を40g、および下記表6のカリウム濃度となるように量を調整した塩化カリウムを混合し、水を加えて溶解した。その後、水で全量を200mlに調整して、カリウム濃度を変えた濃縮調味液(製造例33〜44)を調製し、PETボトルに充填した。濃縮調味液および4倍希釈後の調味液を温度25℃に調整し、B型粘度計を用いて粘度を測定した。結果を表6および図3に示す。
Example 5: Investigation of
Kimika Argin I-2M (6 g), sugar (40 g), and potassium chloride adjusted to have the potassium concentration shown in Table 6 below were mixed and dissolved by adding water. Then, the whole quantity was adjusted to 200 ml with water, the concentrated seasoning liquid (manufacture examples 33-44) which changed potassium concentration was prepared, and it filled with the PET bottle. The concentrated seasoning liquid and the seasoning liquid after 4-fold dilution were adjusted to a temperature of 25 ° C., and the viscosity was measured using a B-type viscometer. The results are shown in Table 6 and FIG.
カリウム塩を使用した場合も、ナトリウム塩と同様の結果が得られた。 Similar results to the sodium salt were obtained when the potassium salt was used.
実施例6:アルギン酸カリウムの検討
製造例31および43のアルギン酸ナトリウムを、アルギン酸カリウム(キミカアルギンK−3、株式会社 キミカ)に置き換えた濃縮調味液44および45をそれぞれ調製し、PETボトルに充填した。濃縮調味液および4倍希釈後の調味液を温度25℃に調整し、B型粘度計を用いて粘度を測定した。結果を表7に示す。
Example 6: Examination of potassium alginate Concentrated seasonings 44 and 45 in which the sodium alginate of Production Examples 31 and 43 was replaced with potassium alginate (Kimika Algin K-3, Kimika Co., Ltd.) were prepared and filled in PET bottles. The concentrated seasoning liquid and the seasoning liquid after 4-fold dilution were adjusted to a temperature of 25 ° C., and the viscosity was measured using a B-type viscometer. The results are shown in Table 7.
アルギン酸ナトリウムをアルギン酸カリウムに置き換えた製造例44、45とも、良好な結果が得られた。 Good results were obtained in Production Examples 44 and 45 in which sodium alginate was replaced with potassium alginate.
本発明により、希釈後も適度な粘性を有する濃縮調味液を提供できる。これにより、簡便に粘性を有する食品を提供でき、外食、市販調味料、弁当、惣菜、病院食、介護食、ベビーフード等への応用が可能である。 According to the present invention, a concentrated seasoning liquid having an appropriate viscosity even after dilution can be provided. Thereby, food having a viscosity can be easily provided, and can be applied to restaurants, commercially available seasonings, lunch boxes, prepared dishes, hospital foods, nursing foods, baby foods, and the like.
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