JP7023134B2 - Acidic liquid seasoning - Google Patents
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特許法第３０条第２項適用 ｈｔｔｐｓ：／／ｗｗｗ．ｋｅｗｐｉｅ．ｃｏ．ｊｐ／ｃｏｍｐａｎｙ／ｃｏｒｐ／ｎｅｗｓｒｅｌｅａｓｅ／２０１８／０５．ｈｔｍｌ（平成３０年１月１８日掲載） ｈｔｔｐｓ：／／ｗｗｗ．ｋｅｗｐｉｅ．ｃｏ．ｊｐ／ｐｒｏｄｕｃｔｓ／ｐｒｏｄｕｃｔ．ｐｈｐ？ｊ＿ｃｄ＝４９０１５７７０７００７５（平成３０年１月１８日掲載）Patent Law Article 30, Paragraph 2 Application https: // www. kewpie. co. jp / company / company / newrelease / 2018/05. html (Posted on January 18, 2018) html: // www. kewpie. co. jp / products / products. php? j_cd = 4901577070075 (Posted on January 18, 2018)
本発明は、カプサイシン由来の辛味を先味として十分感じ、かつ辛味が後味に残り難い酸性液状調味料に関する。 The present invention relates to an acidic liquid seasoning in which the pungent taste derived from capsaicin is sufficiently felt as a first taste and the pungent taste is less likely to remain in the aftertaste.
辛味成分であるカプサイシンを含む食品は、その辛味より食欲を増進する機能を有することから、各種調味料や加工食品の食材として古くから使用されている。 Foods containing capsaicin, which is a pungent ingredient, have long been used as an ingredient in various seasonings and processed foods because they have a function of increasing appetite rather than their pungent taste.
カプサイシンを含む食品は辛さが期待される一方、辛みが口の中で持続すると、その次に口に運ぶ料理の味を感じ難いという難点がある。通常、食事においては数品のおかずが準備されることが多いところ、その中の１メニューにカプサイシンを含む食品を使用した場合、他のメニューと交互に口に運ぶ際、辛みが口に残ると次に食すメニューの味を邪魔してしまう。特に、カプサイシンの辛味は後味に感じやすく、他のメニューの味を邪魔しやすい。 Foods containing capsaicin are expected to be spicy, but if the spiciness persists in the mouth, it is difficult to feel the taste of the next dish to be brought to the mouth. Normally, several side dishes are often prepared for meals, but if one of the menus contains food containing capsaicin, the spiciness will remain in the mouth when it is taken to the mouth alternately with the other menus. It interferes with the taste of the next menu to be eaten. In particular, the pungent taste of capsaicin tends to be felt in the aftertaste and interferes with the taste of other menus.
したがって、カプサイシンを含んだ調味料においては、辛みを有しつつも、後味には辛みが残らない調味料が求められていた。
従来、辛みを増強させる方法については検討がなされたものの（特許文献１）、後味に辛みが残らない方法については、検討がなされていなかった。
Therefore, in the seasoning containing capsaicin, there has been a demand for a seasoning that has spiciness but does not leave spiciness in the aftertaste.
Conventionally, a method for enhancing pungency has been studied (Patent Document 1), but a method in which no pungency remains in the aftertaste has not been studied.
そこで、本発明の目的は、カプサイシン由来の辛味を先味として十分感じ、かつ辛味が後味に残り難い酸性液状調味料を提供するものである。 Therefore, an object of the present invention is to provide an acidic liquid seasoning in which the pungent taste derived from capsaicin is sufficiently felt as a first taste and the pungent taste is less likely to remain in the aftertaste.
本発明者等は、上記目的を達成すべく鋭意研究を重ねた結果、カプサイシンを含む食品中に、味噌等の特定の食品原料を配合し、かつ味噌とカプサイシンの割合を特定することにより、意外にもカプサイシンの辛味を先味として十分に感じ、かつ辛味が後味に残り難い酸性液状調味料が得られることを見出し、本発明を完成するに至った。 As a result of diligent research to achieve the above object, the present inventors unexpectedly blended a specific food material such as miso into a food containing capsaicin and specified the ratio of miso and capsaicin. In addition, they have found that an acidic liquid seasoning that sufficiently feels the pungent taste of capsaicin as a first taste and that the pungent taste does not easily remain in the aftertaste can be obtained, and has completed the present invention.
すなわち、本発明は、
（１）カプサイシン０．３ｐｐｍ以上７ｐｐｍ以下、味噌、ごま、及び酵母エキスを含み、
味噌１質量部に対し、カプサイシンが２０×１０－６質量部以上６００×１０－６質量部以下である、
酸性液状調味料、
（２）（１）の酸性液状調味料において、味噌の含有量が０．５質量％以上１０質量％以下である、酸性液状調味料、
（３）（１）又は（２）の酸性液状調味料において、ごまの含有量が１質量％以上１５質量％以下である、酸性液状調味料、
（４）（１）乃至（３）のいずれかに記載の酸性液状調味料において、
酵母エキスの含有量が０．０５質量％以上１．５質量％以下である、
酸性液状調味料、
（５）（１）乃至（４）のいずれかに記載の酸性液状調味料において、
酸性液状調味料の粘度（２５℃）が１００ｍPa・ｓ以上５０００ｍPa・ｓ以下である、
酸性液状調味料、
（６）（１）乃至（５）のいずれかに記載の酸性液状調味料において、
酸性液状調味料が乳化液状である、
酸性液状調味料、
である。
That is, the present invention
(1) Capsaicin containing 0.3 ppm or more and 7 ppm or less, miso, sesame, and yeast extract.
Capsaicin is 20 × 10 -6 parts by mass or more and 600 × 10 -6 parts by mass or less with respect to 1 part by mass of miso.
Acidic liquid seasoning,
(2) In the acidic liquid seasoning of (1), the acidic liquid seasoning having a miso content of 0.5% by mass or more and 10% by mass or less.
(3) In the acidic liquid seasoning of (1) or (2), the acidic liquid seasoning having a sesame content of 1% by mass or more and 15% by mass or less.
(4) In the acidic liquid seasoning according to any one of (1) to (3),
The content of yeast extract is 0.05% by mass or more and 1.5% by mass or less.
Acidic liquid seasoning,
(5) In the acidic liquid seasoning according to any one of (1) to (4),
The viscosity (25 ° C.) of the acidic liquid seasoning is 100 mPa · s or more and 5000 mPa · s or less.
Acidic liquid seasoning,
(6) In the acidic liquid seasoning according to any one of (1) to (5),
The acidic liquid seasoning is an emulsified liquid,
Acidic liquid seasoning,
Is.
本発明によれば、カプサイシン由来の辛味を先味として十分感じ、かつ辛味が後味に残り難い酸性液状調味料を提供することができる。したがって、カプサイシンを含む調味料の更なる需要拡大が期待できる。 According to the present invention, it is possible to provide an acidic liquid seasoning in which the pungent taste derived from capsaicin is sufficiently felt as a first taste and the pungent taste is less likely to remain in the aftertaste. Therefore, further demand for seasonings containing capsaicin can be expected.
以下本発明を詳細に説明する。なお、本発明において特に規定しない限り、「％」は「質量％」を、「部」は「質量部」を意味する。 Hereinafter, the present invention will be described in detail. Unless otherwise specified in the present invention, "%" means "% by mass" and "parts" means "parts by mass".
＜本発明の特徴＞
本発明の酸性液状調味料は、カプサイシン０．３ｐｐｍ以上７ｐｐｍ以下、味噌、ごま、及び酵母エキスを含み、味噌１質量部に対し、カプサイシンが２０×１０－６質量部以上６００×１０－６質量部以下とすることにより、カプサイシン由来の辛味を先味として十分感じ、かつ辛味が後味に残り難い特徴を有する。
本発明が、上記効果をもたらす作用については、明らかではないが、辛味を感じる量を含有した酸性液状調味料において、辛味成分であるカプサイシンに対し味噌を特定量含有させることで、通常、後味として感じる辛味を先味へと移行させることが可能となり、さらに、ごまにより、残存した辛味の後味を抑えると共に酵母エキスにより、先味へと移行した辛味ピークを増強させることにより、本発明の効果を発揮したのではないかと推定する。
<Characteristics of the present invention>
The acidic liquid seasoning of the present invention contains capsaicin 0.3 ppm or more and 7 ppm or less, miso, sesame, and yeast extract, and capsaicin is 20 × 10 -6 parts by mass or more and 600 × 10 -6 mass with respect to 1 part by mass of miso. By setting the amount to less than one part, the spicy taste derived from capsaicin is sufficiently felt as the first taste, and the spicy taste does not easily remain in the aftertaste.
Although the action of the present invention to bring about the above effect is not clear, by adding a specific amount of miso to capsaicin, which is a pungent component, in an acidic liquid seasoning containing a pungent amount, it is usually used as an aftertaste. It is possible to transfer the pungent taste to the first taste, and further, the effect of the present invention is enhanced by suppressing the residual pungent aftertaste with sesame and enhancing the pungent peak transferred to the first taste with the yeast extract. I presume that it was demonstrated.
＜酸性液状調味料＞
本発明における酸性液状調味料とは、ｐＨが３．０～４．６の液状の調味料をいう。その形態としては例えば、水中油型乳化液状タイプ、ノンオイルタイプ、分離液状タイプ等が挙げられ、そのどれでもよい。特に前記酸性液状調味料が水中油型乳化液状調味料である場合、調味料全体に油が均一に分散しており、脂溶性のカプサイシンと他の配合原料とが均一に交じり合うことで、辛味を先味として十分感じ、かつ辛味が後味に残り難く、好ましい。
<Acid liquid seasoning>
The acidic liquid seasoning in the present invention means a liquid seasoning having a pH of 3.0 to 4.6. Examples of the form include an oil-in-water emulsified liquid type, a non-oil type, a separated liquid type and the like, and any of them may be used. In particular, when the acidic liquid seasoning is an oil-in-water emulsified liquid seasoning, the oil is uniformly dispersed throughout the seasoning, and the fat-soluble capsaicin and other compounding raw materials are uniformly mixed to produce a pungent taste. It is preferable because it feels sufficient as a first taste and the pungent taste does not easily remain in the aftertaste.
＜酸性液状調味料の粘度＞
本発明を構成する酸性液状調味料の品温２５℃における粘度は、１００ｍＰａ・ｓ以上、５０００ｍＰａ・ｓ以下であることが好ましく、５００ｍＰａ・ｓ以上、３５００ｍＰａ・ｓ以下であることがより好ましい。
本発明における酸性液状調味料の粘度が前記下限値以上にすることで、具材等の沈降が抑えられ全体的に均一なものが得られやすく好ましい。また、上限値以下とすることで、辛味が後味に残りづらく好ましい。
なお、前記範囲の粘度のうち、１００ｍＰａ・ｓ以上３５００ｍＰａ・ｓ未満は、Ｂ型粘度計を用いローターＮｏ．２、回転数１０ｒｐｍの条件で測定した２回転後の粘度（単位：ｍＰａ・ｓ）であり、３５００ｍＰａ・ｓ以上５０００ｍＰａ・ｓ以下は、Ｂ型粘度計を用いローターＮｏ．３、回転数１０ｒｐｍの条件で測定した２回転後の粘度（単位：ｍＰａ・ｓ）である。
また、前記酸性液状調味料が分離液状の場合、粘度とは水相部を測定したものを指す。
<Viscosity of acidic liquid seasoning>
The viscosity of the acidic liquid seasoning constituting the present invention at a product temperature of 25 ° C. is preferably 100 mPa · s or more and 5000 mPa · s or less, and more preferably 500 mPa · s or more and 3500 mPa · s or less.
When the viscosity of the acidic liquid seasoning in the present invention is at least the above lower limit value, it is preferable that the sedimentation of the ingredients and the like is suppressed and a uniform one can be easily obtained as a whole. Further, when the value is not more than the upper limit, the pungent taste is less likely to remain in the aftertaste, which is preferable.
Of the viscosities in the above range, those having a viscosity of 100 mPa · s or more and less than 3500 mPa · s use a B-type viscometer to obtain a rotor No. 2. Viscosity (unit: mPa · s) after 2 rotations measured under the condition of rotation speed of 10 rpm. Rotor No. 3500 mPa · s or more and 5000 mPa · s or less using a B-type viscometer. 3. Viscosity (unit: mPa · s) after 2 rotations measured under the condition of a rotation speed of 10 rpm.
When the acidic liquid seasoning is a separated liquid, the viscosity refers to the measured aqueous phase portion.
＜カプサイシンについて＞
本発明におけるカプサイシンは、合成品やカプサイシンを含有する天然物、カプサイシンを含有する天然物の抽出物または濃縮物、精製したカプサイシンなど、カプサイシンを含有するものであれば使用することができる。
<About capsaicin>
The capsaicin in the present invention can be used as long as it contains capsaicin, such as a synthetic product, a natural product containing capsaicin, an extract or concentrate of a natural product containing capsaicin, and purified capsaicin.
＜カプサイシンの含有量について＞
本発明におけるカプサイシンの含有量は、０．３ｐｐｍ以上７ｐｐｍ以下である。また、本発明の効果である、辛味を先味として十分感じ、かつ後味に残り難いものが得られ易いことから、前記下限値は０．５ｐｐｍ以上が好ましく、２ｐｐｍ以上がより好ましい。一方前記上限値は６ｐｐｍ以下が好ましく、５ｐｐｍ以下がより好ましい。
カプサイシン含有量が前記下限値より少ない場合は、そもそもカプサイシンの辛味が弱く、カプサイシンによる後味がそもそも問題とならない。
一方、上限値より多いと辛味が強すぎるため、後味に辛味を感じ難いという本発明の効果が得られない。
また、酸性液状調味料中のカプサイシンの含有量は、下記に示す高速液体クロマトグラフィー（ＨＰＬＣ）を用いて測定した値である。
具体的には酸性液状調味料１ｇから有機溶媒を用いて一般的な方法でカプサイシンを抽出、分取転溶し、乾固させた上で２０ｍＬのメタノールに溶かし、ＨＰＬＣを用い下記の条件で測定を行う。
＜ＨＰＬＣ操作条件＞
カラム：Ｓｈｉｍ－ｐａｃｋ ＦＣ－ＯＤＳ 長さ７．５ｃｍ、内径４．６ｍｍ
カラム温度：５０℃
検出器：蛍光検出器（励起波長：２８３ｎｍ、測定波長：３１６ｎｍ）
移動相：水、アセトニトリル、酢酸の混液
流速：１．０ｍＬ／ｍｉｎ
<About the content of capsaicin>
The content of capsaicin in the present invention is 0.3 ppm or more and 7 ppm or less. In addition, the lower limit is preferably 0.5 ppm or more, more preferably 2 ppm or more, because it is easy to obtain a product that has the effect of the present invention, that is, a pungent taste that is sufficiently felt as a first taste and that does not easily remain in the aftertaste. On the other hand, the upper limit is preferably 6 ppm or less, more preferably 5 ppm or less.
When the capsaicin content is less than the lower limit, the pungent taste of capsaicin is weak in the first place, and the aftertaste of capsaicin does not matter in the first place.
On the other hand, if it is more than the upper limit, the pungent taste is too strong, and the effect of the present invention that it is difficult to feel the pungent taste in the aftertaste cannot be obtained.
The content of capsaicin in the acidic liquid seasoning is a value measured by high performance liquid chromatography (HPLC) shown below.
Specifically, capsaicin is extracted from 1 g of an acidic liquid seasoning using an organic solvent by a general method, preparatively dissolved, dried and then dissolved in 20 mL of methanol, and measured under the following conditions using HPLC. I do.
<HPLC operating conditions>
Column: Sim-pack FC-ODS Length 7.5 cm, inner diameter 4.6 mm
Column temperature: 50 ° C
Detector: Fluorescence detector (excitation wavelength: 283 nm, measurement wavelength: 316 nm)
Mobile phase: Water, acetonitrile, acetic acid mixed flow rate: 1.0 mL / min
＜味噌について＞
本発明を構成する酸性液状調味料は、味噌を必須原料として含有するものである。
本発明に用いる味噌としては、一般的に味噌、あるいは中華味噌と称されるものであればいずれのものでも良い。
具体的には、米味噌、麦味噌、豆味噌、調合味噌、白味噌、赤味噌、白あら味噌、信州味噌、八丁味噌、西京味噌、三州味噌、江戸甘味噌、御膳味噌、越後味噌、薩摩味噌、仙台味噌、長崎味噌、桜味噌、豆板醤、甜麺醤、海鮮醤、コチュジャン、タチウオ、トウチジャンなどが挙げられる。
なお、唐辛子を含む、例えばコチュジャン、豆板醤などの味噌を用いた場合、
味噌とは、唐辛子を除いた部分を指したものである。
<About miso>
The acidic liquid seasoning constituting the present invention contains miso as an essential raw material.
The miso used in the present invention may be any miso as long as it is generally called miso or Chinese miso.
Specifically, rice miso, wheat miso, soybean miso, mixed miso, white miso, red miso, white miso, Shinshu miso, Haccho miso, Saikyo miso, Sanshu miso, Edo sweet miso, Gozen miso, Echigo miso Examples include miso, Sendai miso, Nagasaki miso, cherry miso, soybean paste soybean paste, soybean paste soybean paste, seafood soybean paste, kochujan, tachiuo, and touchijang.
When using miso containing chili peppers, such as gochujang and doubanjiang,
Miso refers to the part excluding chili peppers.
＜味噌とカプサイシンの割合について＞
本発明における味噌とカプサイシンの割合は、カプサイシン０．３ｐｐｍ以上７ｐｐｍ以下において、味噌１質量部に対し、カプサイシンが２０×１０－６質量部以上６００×１０－６質量部以下である。さらに、前記下限値は２５×１０－６質量部以上が好ましく、５０×１０－６質量部以上がより好ましく、一方前記上限値は５８０×１０－６質量部以下が好ましく、５００×１０－６質量部以下がより好ましい。
味噌含有量に対するカプサイシン含有量が前記下限値より少ない場合は、本発明の効果である、辛味を先味として十分感じ、かつ後味に残り難いものとなるが、カプサイシン含有量に対する味噌の含有量が高すぎるため、酸性液状調味料の風味として著しくバランスが損なわれる。
一方、上限値より多い場合は、後味の辛味が過度に強くなり、本発明の効果である、辛味を先味として十分感じ、かつ後味に残り難いものが得られない。
<Ratio of miso and capsaicin>
The ratio of miso to capsaicin in the present invention is 20 × 10 -6 parts by mass or more and 600 × 10 -6 parts by mass or less with respect to 1 part by mass of miso at 0.3 ppm or more and 7 ppm or less of capsaicin. Further, the lower limit value is preferably 25 × 10 -6 parts by mass or more, more preferably 50 × 10 -6 parts by mass or more, while the upper limit value is preferably 580 × 10 -6 parts by mass or less, and 500 × 10 -6 . More preferably, it is by mass or less.
When the capsaicin content with respect to the miso content is less than the above lower limit, the effect of the present invention is that the spicy taste is sufficiently felt as the first taste and it is difficult to remain in the aftertaste, but the content of miso with respect to the capsaicin content is high. Because it is too high, the flavor of the acidic liquid seasoning is significantly unbalanced.
On the other hand, when it is more than the upper limit, the pungent taste of the aftertaste becomes excessively strong, and the pungent taste, which is the effect of the present invention, is sufficiently felt as the first taste, and the pungent taste that is hard to remain in the aftertaste cannot be obtained.
＜味噌の含有量について＞
本発明における味噌の含有量は、前記カプサイシンの含有量、及び味噌とカプサイシンの含有量の割合を満たせば特に限定するものではないが、本発明の効果がより一層得られやすく、さらに酸性液状調味料の風味としてバランスが良いものを得られやすいことから、０．５質量％以上１０質量％以下であることが好ましく、さらに前記下限値は０．６質量％以上がより好ましく、一方上限値は６質量％以下がより好ましい。
<About the content of miso>
The content of miso in the present invention is not particularly limited as long as it satisfies the above-mentioned content of capsaicin and the ratio of the content of miso and capsaicin, but the effect of the present invention is more easily obtained, and the acidic liquid seasoning is further achieved. Since it is easy to obtain a well-balanced flavor of the material, it is preferably 0.5% by mass or more and 10% by mass or less, further preferably the lower limit value is 0.6% by mass or more, while the upper limit value is. 6% by mass or less is more preferable.
＜ごまについて＞
本発明を構成する酸性液状調味料は、ごまを必須原料として含有するものである。
本発明に用いるごまとしては、一般的にごまと称されるものであればいずれのものでも良い。具体的には白ごま、金ごま、黒ごま、茶ごまなどが挙げられる。
また、ごまの形態としてはいずれのものでもよく、具体的には例えば、すりごま、きりごま、練りごま、ごまペースト、粒ごまなどが挙げられ、本発明の効果が得られ易いことから、すりごま、きりごま、練りごま、ごまペーストであることが好ましい。
<About sesame seeds>
The acidic liquid seasoning constituting the present invention contains sesame as an essential raw material.
As the sesame used in the present invention, any sesame generally referred to as sesame may be used. Specific examples include white sesame, gold sesame, black sesame, and tea sesame.
Further, the form of sesame may be any, and specific examples thereof include ground sesame, cut sesame, kneaded sesame, sesame paste, and grain sesame, and the effect of the present invention can be easily obtained. It is preferably sesame, cut sesame, kneaded sesame, or sesame paste.
＜ごまの含有量について＞
本発明におけるごまの含有量は、前記カプサイシンの含有量、及び味噌とカプサイシンの含有量の割合を満たせば特に限定するものではないが、本発明の効果がより一層得られやすく、さらに酸性液状調味料の風味としてバランスが良いものを得られやすいことから、１質量％以上１５質量％以下であることが好ましく、さらに前記下限値は２質量％以上がより好ましく、一方上限値は９質量％以下がより好ましい。
<About sesame content>
The content of sesame in the present invention is not particularly limited as long as it satisfies the above-mentioned content of capsaicin and the ratio of the content of miso and the content of capsaicin, but the effect of the present invention is more easily obtained and the acid liquid seasoning is further achieved. Since it is easy to obtain a well-balanced flavor of the material, it is preferably 1% by mass or more and 15% by mass or less, further preferably the lower limit value is 2% by mass or more, while the upper limit value is 9% by mass or less. Is more preferable.
＜酵母エキスについて＞
本発明を構成する酸性液状調味料は、酵母エキスを必須原料として含有するものである。
酵母エキスとは、原料となる酵母体を自己消化や酵素添加などにより分解してエキス化したものをいう。原料となる酵母体としては例えば、ビール製造時に副生する余剰酵母であるいわゆるビール酵母や、パン製造時に使用されるパン酵母あるいは食用に生産されるトルラ酵母、日本酒製造時に使用される酒酵母、ワイン製造に使用されるワイン酵母、醤油製造時に使用される醤油酵母などが挙げられ、いずれのものを用いてもよい。
<About yeast extract>
The acidic liquid seasoning constituting the present invention contains yeast extract as an essential raw material.
Yeast extract refers to an extract obtained by decomposing a yeast body as a raw material by autolysis or adding an enzyme. Examples of the yeast used as a raw material include so-called beer yeast, which is a surplus yeast produced as a by-product during beer production, baker's yeast used during bread production, tolla yeast produced for food, and sake yeast used during sake production. Examples include wine yeast used in wine production, soy sauce yeast used in soy sauce production, and any of these may be used.
＜酵母エキスの含有量について＞
本発明における酵母エキスの含有量は、前記カプサイシンの含有量、及び味噌とカプサイシンの含有量の割合を満たせば特に限定するものではないが、本発明の効果がより一層得られやすく、さらに酸性液状調味料の風味としてバランスが良いものを得られやすいことから、０．０５質量％以上１．５質量％以下であることが好ましく、さらに前記下限値は０．１質量％以上がより好ましく、一方上限値は０．９質量％以下がより好ましい。
<About the content of yeast extract>
The content of the yeast extract in the present invention is not particularly limited as long as it satisfies the above-mentioned content of capsaicin and the ratio of the content of miso and capsaicin, but the effect of the present invention is more easily obtained, and the acid liquid. Since it is easy to obtain a well-balanced flavor of the seasoning, it is preferably 0.05% by mass or more and 1.5% by mass or less, and the lower limit value is more preferably 0.1% by mass or more. The upper limit is more preferably 0.9% by mass or less.
＜他の配合原料について＞
本発明の酸性液状調味料には、上述のカプサイシン、味噌、ごま、酵母エキス以外に本発明の効果を損なわない範囲で当該食品に一般的に使用されている各種原料を適宜選択し含有させることができる。例えば、食酢、グルタミン酸ナトリウム、食塩、砂糖、醤油、乳製品等の各種調味料、各種エキス、全卵、卵黄、ホスフォリパーゼＡ１、ホスフォリパーゼＡ２、ホスフォリパーゼＣ若しくはホスフォリパーゼＤで酵素処理した卵黄、モノグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、レシチン、リゾレシチン、ラクトアルブミン、カゼインナトリウム等の乳化材、アスコルビン酸又はその塩、ビタミンＥ等の酸化防止剤、キサンタンガム、タマリンドシードガム、ジェランガム、アラビアガム、グアガム、タラガム等のガム質、色素、香味食材や各種野菜のおろし、ペースト状物、截断物等の具材の粉砕物、大豆、ピーナッツ等の種子類の具材が挙げられる。
水中油型乳化液状、分離液状の酸性液状調味料の場合、菜種油、コーン油、綿実油、サフラワー油、紅花油、大豆油、パーム油、魚油等の動植物油又はこれらの精製油（サラダ油）、ＭＣＴ（中鎖脂肪酸トリグリセリド）、ジグリセリド、硬化油、エステル交換油等のような化学的あるいは酵素的処理等を施して得られる油脂等の食用油脂等を用いることができる。
<About other compounding ingredients>
In addition to the above-mentioned capsaicin, miso, sesame, and yeast extract, the acidic liquid seasoning of the present invention shall appropriately select and contain various raw materials generally used in the food as long as the effects of the present invention are not impaired. Can be done. For example, various seasonings such as vinegar, sodium glutamate, salt, sugar, soy sauce, dairy products, various extracts, whole eggs, egg yolk, phosphoripase A1, phosphoripase A2, phosphoripase C or phosphoripase D enzyme. Emulsified materials such as treated egg yolk, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin, lactoalbumin, sodium caseinate, ascorbic acid or its salt, antioxidants such as vitamin E, xanthan gum, tamarind Gum quality such as seed gum, gellan gum, arabic gum, guar gum, fatty acid, pigments, flavored ingredients, grated various vegetables, crushed ingredients such as pastes and cuts, ingredients for seeds such as soybeans and peanuts. Can be mentioned.
In the case of oil-in-water emulsified liquid and separated liquid acidic liquid seasonings, animal and vegetable oils such as rapeseed oil, corn oil, cottonseed oil, safflower oil, red flower oil, soybean oil, palm oil and fish oil, or refined oils thereof (salad oil), Edible oils and fats such as oils and fats obtained by subjecting them to chemical or enzymatic treatment such as MCT (medium chain fatty acid triglyceride), diglycerides, hardened oils, ester exchange oils and the like can be used.
＜酸性液状調味料の製造方法＞
本発明の酸性液状調味料は、一般的な酸性液状調味料の製造方法に準じて行うことができる。水中油型乳化調味料を例に挙げると、一般的に酸性液状調味料の原料として使用されている例えば、食酢、砂糖、食塩、各種エキス、清水、乳化材、増粘剤などから本発明の効果を損なわない範囲で適宜選択し、これらにカプサイシンを含む原料、味噌、ごま、酵母エキスを加えて常法に準じて水相部を調整した後、油相部である５～６０％の食用油脂を徐々に注加しながら乳化すればよい。
また、必要により容器に充填する前、あるいは、充填後に加熱殺菌処理を施してもよい。
<Manufacturing method of acidic liquid seasoning>
The acidic liquid seasoning of the present invention can be carried out according to a general method for producing an acidic liquid seasoning. Taking the oil-in-water emulsified seasoning as an example, the present invention is based on, for example, vinegar, sugar, salt, various extracts, fresh water, emulsifying material, thickener, etc., which are generally used as raw materials for acidic liquid seasonings. After appropriately selecting as long as the effect is not impaired, adding capsaicin-containing raw materials, miso, sesame, and yeast extract to adjust the aqueous phase portion according to a conventional method, 5 to 60% of the oil phase portion is edible. It may be emulsified while gradually adding oil and fat.
Further, if necessary, heat sterilization treatment may be performed before or after filling the container.
以下、本発明の実施例、比較例を述べ、本発明を更に説明する。なお、本発明はこれらに限定するものではない。 Hereinafter, the present invention will be further described with reference to Examples and Comparative Examples of the present invention. The present invention is not limited to these.
[実施例１～１１][比較例１～６]
実施例１～１１、比較例１～６について、配合割合、カプサイシン含有量、味噌含有量、味噌１質量部に対するカプサイシン質量部を表１に示した。
[Examples 1 to 11] [Comparative Examples 1 to 6]
For Examples 1 to 11 and Comparative Examples 1 to 6, the blending ratio, the capsaicin content, the miso content, and the mass part of capsaicin with respect to 1 part by mass of miso are shown in Table 1.
表１の配合割合に準じ、本発明の酸性乳化液状調味料を調整した。
すなわち、まず、カプサイシンを含む原料である豆板醤、香辛料抽出物、ラー油、及び一味唐辛子、並びに米味噌、食酢、きりごま、酵母エキス、濃口醤油、食塩、グルタミン酸ナトリウム、キサンタンガム、上白糖、卵黄液、及び清水を調整後、ミキサー等で攪拌しながら、食用油脂を注加して粗乳化し、次にせん断力に優れた処理機で均質化した。尚、豆板醤は唐辛子８７％のものを使用した。得られた酸性液状調味料について、訓練されたパネラーによる官能評価を行った。
なお、実施例１～１１、比較例１～６の各酸性乳化液状調味料の粘度は、すべて５００ｍＰａ・ｓ以上３５００ｍＰａ・ｓ以下となった。
The acidic emulsified liquid seasoning of the present invention was adjusted according to the blending ratio in Table 1.
That is, first, doubanjiang, spice extract, chili oil, and chili pepper, which are raw materials containing capsaicin, as well as rice miso, vinegar, sesame seeds, yeast extract, dark soy sauce, salt, monosodium glutamate, xanthan gum, fine white sugar, and egg yolk liquid. After adjusting the soy sauce and fresh water, edible oils and fats were added to coarsely emulsify the mixture while stirring with a mixer or the like, and then homogenized with a processing machine having an excellent shearing force. The doubanjiang used was 87% chili pepper. The obtained acidic liquid seasoning was subjected to sensory evaluation by a trained panelist.
The viscosities of the acidic emulsified liquid seasonings of Examples 1 to 11 and Comparative Examples 1 to 6 were all 500 mPa · s or more and 3500 mPa · s or less.
＜官能評価基準＞
「先味」
◎：辛味を先味としてより十分感じる。
〇：辛味を先味として十分感じる。
△：辛味を先味として感じる。
×：先味の辛味が感じ難い。
「後味」
◎：後味に辛味がより残り難い。
〇：後味に辛味が残り難い。
△：後味の辛味がわずかに強い。
×：後味の辛味が過度に強い。
<Sensory evaluation criteria>
"First taste"
◎: I feel more spicy as a first taste.
〇: I feel spicy as a first taste.
Δ: Pungency is felt as the first taste.
×: It is difficult to feel the spicy taste of the first taste.
"aftertaste"
◎: Pungency is less likely to remain in the aftertaste.
〇: It is difficult for spicy taste to remain in the aftertaste.
Δ: The pungent aftertaste is slightly strong.
X: The pungent aftertaste is excessively strong.
＜カプサイシン含有量の影響＞
表１において、味噌含有量、ごま含有量、酵母エキス含有量をほとんど一定に固定し、カプサイシン含有量を段階的にふったもの、すなわち比較例１、比較例２、実施例１、実施例２、及び実施例３によりカプサイシン含有量の影響を調べた。官能評価結果を表２に示す。
<Effect of capsaicin content>
In Table 1, the miso content, the sesame content, and the yeast extract content were fixed almost constant, and the capsaicin content was gradually divided, that is, Comparative Example 1, Comparative Example 2, Example 1, and Example 2. , And the effect of capsaicin content was investigated according to Example 3. The sensory evaluation results are shown in Table 2.
カプサイシン含有量が０．３ｐｐｍより低いものは、先味・後味ともに辛味を感じられず、本発明の課題をそもそも有しなかった。
また、７ｐｐｍより高いものは、後味の辛味が過度に強くなり、本発明の効果である、辛味を先味として十分感じ、かつ後味に残り難いものが得られなかった。
カプサイシン含有量が０．５ｐｐｍ～６ｐｐｍの範囲に入るものは、辛味を先味として十分感じ、かつ後味に残り難く、また、調味料全体の風味も最適なバランスであった。
さらに、２ｐｐｍ～５ｐｐｍの範囲に入るものは、辛味を先味としてより十分感じ、かつより後味に残り難く、また、調味料全体の風味も最適なバランスであった。
When the capsaicin content was lower than 0.3 ppm, neither the first taste nor the aftertaste was felt to be pungent, and there was no problem of the present invention in the first place.
Further, when the content was higher than 7 ppm, the pungent taste of the aftertaste became excessively strong, and the pungent taste, which is the effect of the present invention, was sufficiently felt as the first taste, and the pungent taste that was difficult to remain in the aftertaste could not be obtained.
When the capsaicin content was in the range of 0.5 ppm to 6 ppm, the spicy taste was sufficiently felt as the first taste and hardly remained in the aftertaste, and the flavor of the whole seasoning was also the optimum balance.
Further, those in the range of 2 ppm to 5 ppm felt the pungent taste more sufficiently as the first taste and were less likely to remain in the aftertaste, and the flavor of the whole seasoning was also the optimum balance.
＜カプサイシン含有量と味噌含有量の比率の影響＞
表１において、ごま含有量、酵母エキス含有量をほとんど一定に固定し、カプサイシン含有量と味噌含有量の比率を段階的にふったもの、すなわち比較例５、比較例６、実施例１、実施例２、及び実施例６により味噌１質量部に対するカプサイシン質量部の影響を調べた。官能評価結果を表３に示す。
<Effect of the ratio of capsaicin content to miso content>
In Table 1, the sesame content and the yeast extract content were fixed almost constant, and the ratio of the capsaicin content to the miso content was gradually divided, that is, Comparative Example 5, Comparative Example 6, Example 1, and Implementation. The influence of the mass part of capsaicin on 1 part by mass of miso was investigated according to Example 2 and Example 6. The sensory evaluation results are shown in Table 3.
味噌１質量部に対するカプサイシンが２０×１０－６質量部より低いものは、本発明の効果である、辛味を先味として十分感じ、かつ後味に残り難いものとなったが、カプサイシン含有量に対する味噌の含有量が高すぎるため、酸性液状調味料の風味として著しくバランスが損なわれたものになった。
また、６００×１０－６質量部より高いものは、後味の辛味が過度に強くなり、本発明の効果である、辛味を先味として十分感じ、かつ後味に残り難いものが得られなかった。
味噌１質量部に対するカプサイシンが２５×１０－６質量部～５８０×１０－６質量部の範囲に入るものは、辛味を先味として十分感じ、かつ後味に残り難く、また、調味料全体の風味も好ましいバランスであった。
さらに、５０×１０－６質量部～５００×１０－６質量部の範囲に入るものは、辛味を先味としてより十分感じ、かつより後味に残り難く、また、調味料全体の風味も最適なバランスであった。
When capsaicin was lower than 20 × 10 -6 parts by mass with respect to 1 part by mass of miso, the effect of the present invention was that the spicy taste was sufficiently felt as the first taste and it was difficult to remain in the aftertaste. Since the content of capsaicin was too high, the balance of the flavor of the acidic liquid seasoning was significantly impaired.
Further, when the content was higher than 600 × 10-6 parts by mass, the pungent taste of the aftertaste became excessively strong, and the pungent taste which was the effect of the present invention was sufficiently felt as the first taste, and the pungent taste which was hard to remain in the aftertaste could not be obtained.
Capsaicin in the range of 25 × 10 -6 parts by mass to 580 × 10 -6 parts by mass with respect to 1 part by mass of miso has a sufficient pungent taste as a first taste and does not easily remain in the aftertaste, and the flavor of the whole seasoning. Was also a favorable balance.
Furthermore, those in the range of 50 × 10 -6 parts by mass to 500 × 10 -6 parts by mass feel more pungent as the first taste and are less likely to remain in the aftertaste, and the flavor of the whole seasoning is also optimum. It was a balance.
＜味噌含有量の影響＞
表１において、カプサイシン含有量、ごま含有量、酵母エキス含有量をほとんど一定に固定し、
味噌含有量を段階的にふったもの、すなわち実施例２、実施例６、実施例７、実施例８、及び実施例９により味噌含有量の影響を調べた。官能評価結果を表４に示す。
<Effect of miso content>
In Table 1, the capsaicin content, sesame content, and yeast extract content were fixed to be almost constant.
The effect of the miso content was investigated by stepwise dividing the miso content, that is, Example 2, Example 6, Example 7, Example 8, and Example 9. The sensory evaluation results are shown in Table 4.
味噌含有量が０．５質量％～１０質量％の範囲に入るものは、辛味を先味として十分感じ、かつ後味に残り難かった。
さらに、０．６質量％～６質量％の範囲に入るものは、辛味を先味として十分に感じ、かつ後味に残り難く、かつ調味料全体の風味のバランスもより好ましかった。
Those having a miso content in the range of 0.5% by mass to 10% by mass felt pungent as a first taste and did not easily remain in the aftertaste.
Further, those in the range of 0.6% by mass to 6% by mass felt the pungent taste sufficiently as the first taste, did not easily remain in the aftertaste, and the balance of the flavor of the whole seasoning was more favorable.
＜ごま含有量の影響＞
表１において、カプサイシン含有量、味噌含有量、酵母エキス含有量をほとんど一定に固定し、
ごま含有量を段階的にふったもの、すなわち比較例４、実施例２、実施例１０、及び実施例１１によりごま含有量の影響を調べた。官能評価結果を表５に示す。
<Effect of sesame content>
In Table 1, the capsaicin content, miso content, and yeast extract content were fixed almost constant.
The effect of the sesame content was investigated by stepwise dividing the sesame content, that is, Comparative Example 4, Example 2, Example 10, and Example 11. The sensory evaluation results are shown in Table 5.
ごま含有量が１質量％～１５質量％の範囲に入るものは、辛味を先味として十分感じ、かつ後味に残り難かった。
さらに、２質量％～９質量％の範囲に入るものは、辛味を先味として十分に感じ、かつ後味に残り難く、かつ調味料全体の風味のバランスもより好ましかった。
Those having a sesame content in the range of 1% by mass to 15% by mass felt pungent as a first taste and did not easily remain in the aftertaste.
Further, those in the range of 2% by mass to 9% by mass sufficiently felt the pungent taste as the first taste, did not easily remain in the aftertaste, and the balance of the flavor of the whole seasoning was more favorable.
＜酵母エキス含有量の影響＞
表１において、カプサイシン含有量、味噌含有量、ごま含有量をほとんど一定に固定し、酵母エキス含有量を段階的にふったもの、すなわち比較例３、実施例２、実施例４、及び実施例５により酵母エキス含有量の影響を調べた。官能評価結果を表６に示す。
<Effect of yeast extract content>
In Table 1, the capsaicin content, the miso content, and the sesame content were fixed almost constant, and the yeast extract content was gradually divided, that is, Comparative Example 3, Example 2, Example 4, and Example. The effect of yeast extract content was investigated by 5. The sensory evaluation results are shown in Table 6.
酵母エキス含有量が０．０５質量％～１．５質量％の範囲に入るものは、辛味を先味として十分感じ、かつ後味に残り難かった。
さらに、０．１質量％～０．９質量％の範囲に入るものは、辛味を先味として十分に感じ、かつ後味に残り難く、かつ調味料全体の風味のバランスもより好ましかった。
Those having a yeast extract content in the range of 0.05% by mass to 1.5% by mass felt pungent as a first taste and did not easily remain in the aftertaste.
Further, those in the range of 0.1% by mass to 0.9% by mass felt the pungent taste sufficiently as the first taste, did not easily remain in the aftertaste, and the balance of the flavor of the whole seasoning was more favorable.
Claims (5)
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| JP2002095439A (en) | 2000-09-20 | 2002-04-02 | Asahi Denka Kogyo Kk | Seasoning |
| JP2004329180A (en) | 2003-05-02 | 2004-11-25 | Jun Kawahara | Flavor-seasoning material using fermented soybean with red pepper, and sesame paste, peanut paste or the like, and method for producing the same |
| JP2006230344A (en) | 2005-02-28 | 2006-09-07 | Fumi:Kk | Method for producing dressing and dressing |
| JP2006296275A (en) | 2005-04-20 | 2006-11-02 | Saitou Shoji:Kk | Dressing containing soybean curd |
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| JP2906038B2 (en) * | 1996-05-28 | 1999-06-14 | 市川商事株式会社 | Miso sauce and its manufacturing method |
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| JP2002095439A (en) | 2000-09-20 | 2002-04-02 | Asahi Denka Kogyo Kk | Seasoning |
| JP2004329180A (en) | 2003-05-02 | 2004-11-25 | Jun Kawahara | Flavor-seasoning material using fermented soybean with red pepper, and sesame paste, peanut paste or the like, and method for producing the same |
| JP2006230344A (en) | 2005-02-28 | 2006-09-07 | Fumi:Kk | Method for producing dressing and dressing |
| JP2006296275A (en) | 2005-04-20 | 2006-11-02 | Saitou Shoji:Kk | Dressing containing soybean curd |
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