JP6573373B2 - Liquid seasoning - Google Patents

Description

  The present invention relates to a liquid seasoning that is excellent in ginger flavor and maintains the flavor for a long period of time.

  Ginger has a unique refreshing flavor and appetite-enhancing effect, so it has been used as a food accessory and flavoring in grated, sliced, shredded, squeezed juice, etc. In processed foods, products with ginger flavor are on sale, but over time, ginger-derived ingredients volatilize or change, making the refreshing flavor unique and weakening There was a thing.

  As a technique that does not deteriorate the flavor of ginger, a liquid seasoning (patent document 1) characterized by containing ginger-derived material, a low-sweetener sugar, and an organic acid and not containing a brewing seasoning, or ginger extract A method for producing ginger extract characterized by bringing gingerol and gingerol in an equilibrium state (Patent Document 2), etc. has been proposed, but a seasoning in which seasoning ingredients such as soy sauce, vinegar and salt are blended It was not fully examined.

JP 2013-13399 A JP 2012-50377 A

  This invention is made | formed in view of this situation, and is providing the liquid seasoning which is excellent in the flavor of a ginger, and this flavor is maintained for a long period of time, including various seasoning components.

In order to achieve the above object, the present invention provides the following liquid seasonings [1] to [4].
[1] A liquid seasoning containing 0.07 to 0.14% by mass of ginger crushed material in terms of dry matter and 0.10 to 0.30% by mass of ginger oil.
[2] The liquid seasoning according to [1], wherein the liquid seasoning contains vinegar and has an acetic acid equivalent acidity in a water phase of 1.2 to 1.7.
[3] The liquid seasoning according to [1] or [2], comprising 5 to 35% by mass of an oil phase and 65 to 95% by mass of an aqueous phase.
[4] The liquid seasoning according to any one of [1] to [3], wherein the liquid seasoning is a separation type dressing.

  According to the present invention, it is possible to provide a liquid seasoning which is excellent in ginger flavor and can maintain the flavor for a long time.

  Hereinafter, embodiments of the present invention will be specifically described.

[Liquid seasoning]
The liquid seasoning of the present invention refers to dressing, sauce, sauce, or other similar foods. Although the dressing is mentioned as a preferable aspect of the liquid seasoning of this invention, The isolation | separation type dressing which is easy to show | play the effect of this invention is the most preferable aspect. Here, the separation type dressing is a seasoning containing an oil phase and an aqueous phase, and the oil phase and the aqueous phase are almost separated at the time of standing, and are used by mixing them by shaking at the time of use. More specifically, “separated liquid dressing” defined in Japanese Agricultural and Forestry Standard (JAS) and the like can be mentioned.

[Ginger ground]
The ginger pulverized product contained in the liquid seasoning of the present invention is a ginger (Zingiber officinale) rhizome belonging to the genus Ginger, which is grated or ground after removing the skin, and is usually about 90% by mass. Contains moisture. Moreover, the said ginger ground material can also use the powdery thing except the water | moisture content.
The ginger pulverized product contained in the liquid seasoning of the present invention is 0.07 to 0.14% by mass in terms of dry matter, preferably 0.08 to 0.13% by mass, and 0.09 to 0.12% by mass. % Is most preferred. When the content of the ginger pulverized product is within the above range, the refreshing flavor peculiar to ginger is strongly felt.

[Ginger oil]
The ginger oil contained in the liquid seasoning of the present invention is a plant essential oil obtained from a rhizome of ginger (Zingiber officinalale) by an extraction method such as a solvent extraction method, a steam distillation method, or a supercritical carbon dioxide extraction method.
The ginger oil contained in the liquid seasoning of the present invention is 0.10 to 0.30 mass%, preferably 0.15 to 0.25 mass%, and most preferably 0.20 to 0.25 mass%. When the content of ginger oil is within the above range, the unique refreshing flavor of ginger can be maintained for a long time.

[Vinegar]
The vinegar contained in the liquid seasoning of the present invention is not particularly limited, and examples include brewed vinegar (cereal vinegar, fruit vinegar), and synthetic vinegar. The vinegar contained in the liquid seasoning of this invention should just be contained so that the acetic acid conversion acidity in an aqueous phase may turn into a desired acetic acid conversion acidity.

[Acetic acid equivalent acidity]
In the liquid seasoning of the present invention, the acidity in terms of acetic acid in the aqueous phase of the liquid seasoning is 1.2 to 1.7, preferably 1.2 to 1.6, more preferably 1.3 to 1. .5. When the acidity in terms of acetic acid is within the above range, the sourness can inhibit the growth of microorganisms in the liquid seasoning without disturbing the flavor of the ginger.

Next, a method for measuring the acidity in terms of acetic acid in the aqueous phase in the present specification will be described below.
25 ml of an aqueous phase obtained by removing the oil phase and the solid content from the liquid seasoning of the present invention is accurately taken and diluted 10 times with water. Take 25 ml of the diluted sample, put it in a flask, add 2 drops of phenolphthalein as an indicator, titrate with a 0.1N sodium hydroxide solution with a known titer, and calculate by the following formula.
Acetic acid equivalent acidity (%) = 0.006 × V × F × (total amount of diluted solution (250 ml)) / (diluted sample collection amount (25 ml)) × (1 / sample collection amount (25 ml)) × 100
V: Average titer of 0.1N NaOH standard solution (ml)
F: Potency of 0.1N NaOH standard solution

[Water phase]
The water phase contained in the liquid seasoning of the present invention can be the same as the water phase component of conventional seasonings. Specifically, in addition to ginger pulverized products, liquid seasonings such as soy sauce and vinegar, flavoring agents such as salt, sugar, spices and flavors, various additives such as stabilizers and coloring agents, and pulverized vegetables And the solid content of fruits. Moreover, the water used at the time of hydration is not specifically limited, Tap water, well water, purified water, ion exchange water, etc. can be used.

[Oil phase]
The oil phase contained in the liquid seasoning of the present invention can be the same as the oil phase component of conventional seasonings. Specifically, in addition to ginger oil, edible oil, oil-soluble flavor, emulsifier and the like can be mentioned. The edible oil is soybean oil, rapeseed oil, corn oil, coconut oil, palm oil, medium chain fatty acid oil, rice oil, sesame oil, cottonseed oil, sunflower oil, safflower oil, flaxseed oil, perilla oil, olive oil, peanut oil, Select from grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, coconut oil, tea seed oil, egoma oil, borage oil, rice bran oil, wheat germ oil, and flavor oil (herb oil, garlic oil, etc.) 1 type of fats and oils or mixed fats and oils combining two or more of these are mentioned. Moreover, fractionated oils, hardened oils, transesterified oils, and the like of these fats and oils can also be used.

  5-35 mass% is preferable, the oil phase contained in the liquid seasoning of this invention has preferable 5-20 mass%, and its 8-15 mass% is the most preferable. Moreover, 65-95 mass% is preferable, the water phase contained in the liquid seasoning of this invention has preferable 80-95 mass%, and its 85-92 mass% is the most preferable. When the content of the oil phase and the aqueous phase is within the above range, the liquid seasoning of the present invention is excellent in richness and mellow taste.

[Method for producing liquid seasoning]
The liquid seasoning of this invention can be manufactured in accordance with the manufacturing method of a normal liquid seasoning. For example, in the case of the separation type dressing manufacturing method which is one embodiment of the liquid seasoning of the present invention, the oil phase part and the water phase part are separately prepared and manufactured in layers. Specifically, an oil-soluble raw material is uniformly dissolved in an oil and fat to prepare an oil phase part, and separately, an aqueous phase raw material (for example, sugar, thickening polysaccharide, vinegar, salt, water, etc.) is heated. Stir to uniformly disperse the raw material and prepare the aqueous phase. The aqueous phase can be heated and stirred under pressure, reduced pressure, or normal pressure, and is usually performed under normal pressure. There is no restriction | limiting in particular in heating temperature, What is necessary is just the temperature which a raw material melt | dissolves and sterilizes, Usually, it is the temperature of 40-95 degreeC, Preferably it is performed at the temperature of 60-95 degreeC. Stirring can be carried out with any material that can uniformly disperse the raw materials, for example, a propeller, homomixer, blender, disper, paddle mixer, static mixer, ultrasonic agitator or method. Can be used. Then, it cools to about normal temperature, and the separated type dressing is obtained by adding the oil phase part prepared separately to the obtained water phase part and laminating | stacking.

  The liquid seasoning of the present invention may be subjected to hot pack sterilization or retort sterilization. There are no particular limitations on the method of hot-pack sterilizing the liquid seasoning, the material of the hot pack, and the like, and conventionally known methods and materials can be used. The hot pack filling conditions are not particularly limited, and may be conventionally known conditions, for example, a temperature of 45 ° C. or higher, preferably 60 ° C. or higher. Moreover, there is no restriction | limiting in particular in the container used for the method of retort sterilizing a liquid seasoning, and a retort sterilization, A conventionally well-known method etc. can be used. As a method of retort sterilization, for example, 120 ° C., 30 to 60 minutes or the like may be used. Moreover, the semi-retort at the temperature of 105-115 degreeC, the high retort at the temperature of 130 degreeC or more, etc. may be sufficient.

  EXAMPLES Hereinafter, although an Example demonstrates this invention in detail, this invention is not limited by these Examples.

[Examples 1 and 2, Comparative Examples 1 to 4: Production of separation type dressing]
Salad oil (product name: Nisshin Canola Oil, Nisshin Oillio Group Co., Ltd.) and ginger oil (product name: Ginger Juyu Oil FTC-0087, Inabata Fragrance Co., Ltd.) are listed in Tables 1 and 2. An oil phase part was prepared by charging the mixture in a container equipped with a stirrer and mixing uniformly while stirring at 100 rpm.
Separately, isomerized liquid sugar (product name: New Fract 55, manufactured by Showa Sangyo Co., Ltd.), brewed vinegar, concentrated soy sauce, koji white sugar, salt, sodium glutamate, ginger ground product (product name: frozen ginger mince AK-1365T, Ikeda Sakuka Kogyo Co., Ltd. (water content 92%)) and water are charged into a heatable container with a stirrer in the blending amounts shown in Tables 1 and 2, and the product temperature is 90 while stirring at 100 rpm. The raw materials were uniformly mixed while being heated and held until the temperature became 0 ° C., and cooled until the product temperature reached 20 ° C. to prepare an aqueous phase portion.
Next, the oil phase part was overlaid on the water phase part to produce a ginger-flavored separation type dressing.

  In Tables 1 and 2, “dry matter equivalent” refers to a numerical value converted by the solid content (8%) obtained by removing moisture from the ginger pulverized product. The “acetic acid equivalent acidity” was measured according to the above-mentioned measurement method for acetic acid equivalent acidity.

[Evaluation of dressing]
Each manufactured dressing was evaluated based on the following indices. The evaluation results are shown in Tables 1 and 2.
(Taste evaluation)
In the flavor test immediately after production and after long-term storage (storage at 40 ° C. for 8 weeks), the panelists evaluated the flavor after 2 mL of each dressing in their mouths with the consensus of all the panelists. In the long-term storage test, each dressing was allowed to stand in a constant temperature bath at 40 ° C., taken out after 8 weeks, and evaluated for a dressing that was allowed to cool to room temperature. The evaluation criteria are as follows.
◎: A unique flavor derived from ginger is strongly felt ○: Although it is inferior to ◎, a unique flavor derived from ginger is felt ×: A unique flavor derived from ginger is not felt

  From the above results, the separation type dressings (Examples 1 and 2) containing 0.10 or 0.08 mass% of ginger crushed material in terms of dry matter, and 0.20 or 0.15 mass% of ginger oil, Despite the inclusion of various flavoring ingredients such as vinegar, soy sauce, and salt, the flavor unique to ginger was excellent and the flavor persisted for a long period of time.

Claims (3)

A separation type dressing comprising 0.07 to 0.14% by mass of ginger crushed material in terms of dry matter and 0.10 to 0.30% by mass of ginger oil. The separation-type dressing according to claim 1, comprising vinegar and having an acidity in terms of acetic acid in the aqueous phase of 1.2 to 1.7. The separation type dressing according to claim 1 or 2, comprising 5 to 35% by mass of an oil phase and 65 to 95% by mass of an aqueous phase.