JP6122458B2 - Concentrated seasoning liquid and method for producing the same - Google Patents

Description

  The present invention relates to a concentrated seasoning liquid having viscosity after dilution and a method for producing the same.

  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.

  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 (patent documents 1, 2). However, when a food containing starch is distributed only at room temperature filling or pasteurization, it is necessary to add alcohol or a preservative, or to reduce the water activity in strength, which causes a problem that the flavor is impaired. Furthermore, when food containing starch is filled at room temperature, viscosity does not develop unless heated after dilution. Moreover, in these methods, when normal hot filling is performed, ungelatinized starch swells, resulting in a problem that the viscosity at the time of operation increases and a concentrated seasoning liquid cannot be produced.

  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.

  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.

JP 2004-236531 A JP2013-39101A JP 2012-10737 A JP 2006-166828 A

  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.

  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.

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.

  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.

It is the figure which showed the viscosity before and behind the dilution of the concentrated seasoning liquid which uses various thickeners. It is the figure which showed the viscosity before and behind the dilution of the concentrated seasoning liquid which adjusted sodium ion concentration. It is the figure which showed the viscosity before and behind dilution of the concentrated seasoning liquid which adjusted potassium ion concentration.

  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.

  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.

  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.

  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.

  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.

  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.

  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%.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

  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.

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.

  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.

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.

  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.

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.

  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.

Example 4: Examination of metal ion concentration 1
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.

  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.

Example 5: Investigation of metal ion concentration 2
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.

  Similar results to the sodium salt were obtained when the potassium salt was used.

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.

  Good results were obtained in Production Examples 44 and 45 in which sodium alginate was replaced with potassium alginate.

  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.

Claims (4)

Contains monovalent metal ions and 0.5-20% alginate, is used as food and drink diluted 2 to 25 times, has a viscosity of 50,000 cps or less, and has a viscosity of 10 cps or more after dilution concentrated seasoning liquid having (excluding functional soy sauce containing red yeast powder or red yeast extract). The concentrated seasoning liquid according to claim 1, which contains a monovalent metal ion in an ion concentration of 0.6 mol / L or more. Mixing monovalent metal ions and 0.5 to 20% alginate to concentrated seasoning liquid , diluted by 2 to 25 times and used as food or drink, having a viscosity of 50,000 cps or less A method for producing a concentrated seasoning liquid (excluding functional soy sauce containing red yeast rice powder or red yeast rice extract) . The production method according to claim 3 , wherein the monovalent metal ion content of the concentrated seasoning liquid is 0.6 mol / L or more in terms of ion concentration.

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