JP7278689B2 - Method for enhancing perilla flavor of seasoning, and seasoning - Google Patents

Description

The present invention provides a method for enhancing the flavor of perilla in a seasoning, which uses as an active ingredient one or more selected from vinegar, fruit juice containing citric acid, and pulp containing citric acid, perilla leaves, and vinegar. , fruit juice containing citric acid, and one or more selected from pulp containing citric acid, the flavor of perilla is enhanced.

Since perilla leaves have a unique refreshing flavor, they have been used as a single leaf, sliced, julienned, finely chopped, paste, squeezed juice, etc. as an accompaniment and flavoring for cooking. In processed foods, products such as seasonings that contain perilla leaves as raw materials and claim the flavor of perilla are sold, but the fresh and powerful flavor that can be felt when fresh perilla leaves are used is obtained. There was a problem that it was difficult (or the flavor decreased).

As a method for suppressing the deterioration of the flavor of perilla in processed foods, a method of adding a specific amount of processed basil or a specific amount of eucalyptus extract has been reported (Patent Documents 1 and 2), but perilla leaves A method for enhancing the perilla flavor of seasonings containing has not been sufficiently studied.

Japanese Unexamined Patent Application Publication No. 2010-22208 JP-A-2005-102635

In view of the above problems, an object of the present invention is to provide a method for enhancing the perilla flavor of a seasoning, and a seasoning with enhanced perilla flavor.

The present inventors have found that seasonings containing perilla leaves are one or more selected from vinegar, fruit juice containing citric acid, and pulp containing citric acid (hereinafter also referred to as component A). The inventors have found that the flavor of perilla is enhanced by containing the component A so that the acetic acid equivalent acidity derived from the component A becomes a specific acetic acid equivalent acidity, and completed the present invention. Specifically, the present invention provides the following.

(1) A seasoning containing perilla leaves and a component A, wherein the component A is contained in an amount such that the acidity in terms of acetic acid derived from the component A is 0.3 to 3.0. A method for enhancing the flavor of perilla.
Component A: One or more selected from vinegar, fruit juice containing citric acid, and pulp containing citric acid.
(2) The method for enhancing the perilla flavor of the seasoning according to (1), wherein the seasoning is a liquid seasoning.
(3) The method for enhancing the perilla flavor of the seasoning according to (1) or (2), wherein the seasoning is a separate type dressing.
(4) A seasoning containing a perilla leaf and a component A and having an acetic acid-equivalent acidity derived from the component A of 0.3 to 3.0.
Component A: One or more selected from vinegar, fruit juice containing citric acid, and pulp containing citric acid.
(5) The seasoning according to (4), which contains 0.004 to 0.35% by mass of perilla leaves in terms of dry matter.
(6) The seasoning according to (4) or (5), wherein the seasoning is a liquid seasoning.
(7) The seasoning according to any one of (4) to (6), wherein the seasoning is a separate type dressing.

INDUSTRIAL APPLICABILITY According to the present invention, a method for enhancing the perilla flavor of a seasoning and a seasoning with enhanced perilla flavor are provided.

[seasoning]
The seasoning of the present invention is a seasoning with enhanced flavor of perilla, containing perilla leaves and one or more selected from vinegar, fruit juice containing citric acid, and pulp containing citric acid. is. Here, the flavor of perilla in the present invention refers to the characteristic aroma derived from perilla leaves that is felt when eaten. Further, enhancement of perilla flavor refers to a state in which the aroma is felt stronger than originally.
The seasoning of the present invention is not particularly limited as long as it is intended to add flavor to dishes, and may be either solid (powder) or liquid. The seasoning of the present invention is preferably a liquid seasoning. When the seasoning of the present invention is a liquid seasoning, it specifically refers to dressings, sauces, sauces, or other similar foods. When the seasoning of the present invention is a liquid seasoning, a preferred embodiment thereof is a dressing, and the most preferred embodiment is a separate-type dressing that facilitates the effects of the present invention. Here, the separated type dressing is a seasoning containing an oil phase and an aqueous phase, and the oil phase and the aqueous phase are almost separated when left stationary, and are mixed by shaking or the like at the time of use. It is. Examples thereof include "separate liquid dressing" defined in Japanese Agricultural Standards (JAS).

The seasoning of the present invention can contain the same ingredients as conventional seasonings as long as the effects of the present invention are not impaired. Specifically, in addition to one or more selected from perilla leaves, vinegar, fruit juice containing citric acid, and pulp containing citric acid, soy sauce, salt, sugar, spices, flavors, etc. Flavors, various extracts/extracts, stabilizers, various additives such as coloring agents, solids of pulverized vegetables and fruits, and the like.

The seasoning of the present invention may contain fats and oils. As fats and oils in the seasoning of the present invention, the same fats and oils as those of conventional seasonings can be used as long as the effects of the present invention are not impaired. Specific examples include edible oils, powdered fats and oils, oil-soluble flavors, oil-soluble emulsifiers, and the like. The edible oils include 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, linseed oil, perilla oil, olive oil, peanut oil, 1 selected from grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, wheat germ oil, flavor oil (herb oil, garlic oil, etc.), etc. A variety of oils and fats, or a mixture of two or more of these oils and fats. In addition, fractionated oils, hardened oils, transesterified oils, etc. of these fats and oils can also be used. Moreover, the powdered fats and oils which powdered the said fats and oils can also be used.

When the seasoning of the present invention contains fats and oils, the content of the fats and oils in the seasoning of the present invention is preferably 10 to 50% by mass, more preferably 20 to 45% by mass, most preferably 30 to 40% by mass. %. Further, when the seasoning of the present invention is a liquid seasoning containing an aqueous phase and an oil phase, the content of the aqueous phase in the seasoning of the present invention is preferably 50 to 90% by mass, more preferably 55-80% by weight, most preferably 60-70% by weight.

[Perilla leaf]
Perilla leaves in the present invention refer to leaves of plants belonging to the genus Perilla of the Labiatae family. Examples of Labiatae plants include, but are not particularly limited to, green perilla, red perilla, chirimen perilla, and kamen perilla. For the perilla leaf in the present invention, one type of perilla leaf may be used, or a mixture of a plurality of types of perilla leaves may be used. Perilla leaves that have undergone processing such as drying can also be used. Moreover, the perilla leaf of the present invention is preferably in the form of a pulverized product. The pulverized perilla leaves are obtained by cutting perilla leaves into small pieces by a treatment such as shredding, grinding, or pulverization.

The content of the perilla leaf in the seasoning of the present invention is preferably 0.004 to 0.35% by mass, more preferably 0.006 to 0.15% by mass, more preferably 0.006 to 0.15% by mass in terms of dry matter. 0.007-0.05% by weight, most preferably 0.008-0.015% by weight. When the content of perilla leaves is within the above range, the seasoning of the present invention has a strong flavor unique to perilla leaves. In addition, the dry matter conversion in the present invention is the residue (solid content) determined by the loss on drying method (105° C., 4 hours: Japanese Pharmacopoeia). In addition, when the perilla leaves contain other raw materials (salt, etc.) other than water, if the dry matter conversion amount of only the perilla leaves excluding other raw materials is within the desired range good.

[Vinegar]
The vinegar used in the present invention is not particularly limited, but includes brewed vinegar (grain vinegar, fruit vinegar), synthetic vinegar, and the like. When the seasoning of the present invention contains vinegar, the vinegar contained in the seasoning may be contained so that the acetic acid equivalent acidity derived from the vinegar becomes the desired acetic acid equivalent acidity in the seasoning. In addition, when the seasoning of the present invention is a liquid seasoning containing an oil phase and an aqueous phase, vinegar may be added so that the acetic acid equivalent acidity in the aqueous phase becomes the desired acetic acid equivalent acidity.

[fruit juice containing citric acid]
The fruit juice containing citric acid in the present invention is not particularly limited, but includes citrus fruit juice (lemon juice, kabosu juice, sudachi juice, yuzu juice), plum juice, and the like. The fruit juice containing citric acid in the present invention is preferably lemon juice. When the seasoning of the present invention contains fruit juice containing citric acid, the acetic acid equivalent acidity derived from the fruit juice containing citric acid contained in the seasoning has the desired acetic acid equivalent acidity in the seasoning. It should be contained as follows. In addition, when the seasoning of the present invention is a liquid seasoning containing an oil phase and an aqueous phase, fruit juice containing citric acid is added so that the acetic acid equivalent acidity in the aqueous phase becomes the desired acetic acid equivalent acidity. do it.

[Flesh containing citric acid]
The pulp containing citric acid in the present invention is not particularly limited, but examples thereof include citrus puree, plum pulp, and the like. The pulp containing citric acid in the present invention is preferably plum pulp. When the seasoning of the present invention contains a pulp containing citric acid, the pulp containing citric acid contained in the seasoning has an acetic acid equivalent acidity derived from the pulp that is the desired acetic acid equivalent acidity in the seasoning. It should be contained as follows. In addition, when the seasoning of the present invention is a liquid seasoning containing an oil phase and an aqueous phase, the pulp containing citric acid is added so that the acetic acid equivalent acidity in the aqueous phase becomes the desired acetic acid equivalent acidity. do it.

[Acidity converted to acetic acid]
The seasoning of the present invention has an acetic acid equivalent acidity of 0.3 to 3.0, preferably 0, derived from one or more selected from vinegar, fruit juice containing citric acid, and pulp containing citric acid. .5 to 2.8, more preferably 1.0 to 2.5, most preferably 1.3 to 2.2. When the acetic acid equivalent acidity is within the above range, the seasoning of the present invention has a strong flavor specific to perilla leaves. When the seasoning of the present invention is a liquid seasoning containing an aqueous phase and an oil phase, it refers to the acetic acid equivalent acidity in the aqueous phase.

Next, the method for measuring the acetic acid equivalent acidity in the present invention will be described below.
One or two or more selected from vinegar, fruit juice containing citric acid, and pulp containing citric acid are collected in the range of 0.1 to 1 g according to the acidity and color tone, and water is added to make 100 mL. Using phenolphthalein as an indicator, titration is performed with a 0.1N-sodium hydroxide solution with a known titer, and the end point is defined as the point at which a slight reddish color continues for 30 seconds.
Acidity converted to acetic acid (%) = A x F x 0.006005/B x 100
A: Titration volume (ml) of 0.1N-NaOH standard solution
F: titer of 0.1N-NaOH standard solution B: sample collection amount (g)

[Method for producing seasoning]
The seasoning of the present invention can be produced according to a conventional method for producing seasonings. For example, in the case of a method for producing a separated type dressing, which is one embodiment of the seasoning of the present invention, an oil phase and an aqueous phase are separately prepared and laminated. Specifically, an oil phase is prepared by uniformly dissolving oil-soluble raw materials in fats and oils, and separately, water phase raw materials (for example, pulverized perilla leaves, vinegar, sugars, salt, water, etc.) is heated and stirred to uniformly disperse the raw materials to prepare an aqueous phase. Heating and stirring of the aqueous phase can be performed under increased pressure, reduced pressure, or normal pressure, and is usually performed under normal pressure. The heating temperature is not particularly limited as long as the raw materials are dissolved and sterilized, and the temperature is usually 40 to 95°C, preferably 60 to 95°C. Stirring can be carried out by any means as long as the raw materials are uniformly dispersed. For example, a propeller, homomixer, blender, disper, paddle mixer, static mixer, ultrasonic waves, etc. can be used. can. Thereafter, the mixture is cooled to about room temperature, and the separately prepared oil phase portion is added to the obtained water phase portion and layered to obtain a separated type dressing.

When the seasoning of the present invention is a liquid seasoning, the seasoning may be hot-pack sterilized or retort sterilized. There are no particular restrictions on the method of sterilizing a liquid seasoning with a hot pack, the material of the hot pack, and the like, and conventionally known methods and materials can be used. The hot pack filling conditions are also not particularly limited, and conventionally known conditions may be used. For example, the temperature may be 45° C. or higher, preferably 60° C. or higher. Moreover, the method for retort sterilization of the liquid seasoning and the container used for retort sterilization are not particularly limited, and conventionally known methods and the like can be used. The method of retort sterilization may be, for example, 120° C. for 30 to 60 minutes. Also, semi-retort at a temperature of 105 to 115° C., high retort at a temperature of 130° C. or higher, or the like may be used.

[Perilla flavor enhancement method]
According to the method for enhancing the flavor of perilla in a seasoning of the present invention, the seasoning containing perilla leaves includes one or more selected from vinegar, fruit juice containing citric acid, and pulp containing citric acid (hereinafter referred to as , also referred to as component A), the perilla flavor of the seasoning can be enhanced by containing the component A so that the acetic acid-equivalent acidity derived from the component A becomes a specific acetic acid-equivalent acidity. . Furthermore, the amount of perilla leaves used can be reduced, and raw material costs can also be reduced.

In the method for enhancing the flavor of perilla in a seasoning of the present invention, a seasoning containing perilla leaves and component A is added in an amount such that the acidity in terms of acetic acid derived from component A is 0.3 to 3.0. is a method of containing In addition, in the method for enhancing the flavor of perilla in a seasoning of the present invention, the acetic acid equivalent acidity derived from component A in the seasoning is preferably 0.5 to 2.8, more preferably 1.0 to 2.5. , most preferably between 1.3 and 2.2. When the acetic acid-equivalent acidity is within the above range, the seasoning of the present invention has a strong peculiar flavor of perilla leaves. Moreover, when the seasoning of the present invention contains an oil phase and an aqueous phase, the component A may be blended so that the acetic acid-equivalent acidity in the aqueous phase falls within the above range.

The method for enhancing the flavor of perilla leaves in a seasoning of the present invention is a seasoning containing perilla leaves. (That is, the acetic acid equivalent acidity derived from component A in the seasoning is divided by the content of pulverized perilla leaves (converted to dry matter)) is preferably 50 to 500, more preferably 80 to 400. , still more preferably 100-300, most preferably 150-250. When the ratio of the acetic acid equivalent acidity derived from component A in the seasoning to the perilla leaf content (in terms of dry matter) is within the above range, the effects of the present invention are likely to be exhibited.

In the method for enhancing the flavor of perilla in a seasoning of the present invention, perilla leaves in the seasoning are preferably 0.004 to 0.35% by mass, more preferably 0.006 to 0.15% by mass in terms of dry matter. %, still more preferably 0.007-0.05% by weight, most preferably 0.008-0.015% by weight.

EXAMPLES The present invention will be described in more detail below with reference to Examples, but the present invention is not limited to these Examples.

[Production of separated liquid dressing]
According to the formulations in Tables 1 to 4, various raw materials other than rapeseed oil and water were put into a heatable container equipped with a stirrer, heated and maintained with stirring until the product temperature reached 90 ° C. to dissolve the raw materials, After that, it was cooled to room temperature to prepare an aqueous phase. Next, after filling the transparent container with the aqueous phase, the oil phase (rapeseed oil) was layered and sealed to produce separated liquid dressings (Examples 1 to 9, Comparative Examples 1 to 3). In addition, in the various separated liquid dressings in Tables 1 to 4, separated liquid dressings that did not contain vinegar or lemon juice were also produced and used as control examples (control examples 1 to 4).
The pulverized perilla leaves are frozen perilla mince (dry solid content 6.7% by mass) manufactured by Sun Daiko Co., Ltd. The vinegar is DV11 manufactured by Kewpie Jozo Co., Ltd. (acetic acid conversion acidity 11.0). , Lemon fruit juice used lemon juice (acidity converted to acetic acid: 5.6).

[Flavor evaluation of separated liquid dressing]
The perilla flavor evaluation of the separated liquid dressing was carried out by shaking the separated liquid dressing in the container produced above 10 times to temporarily emulsify it, and putting 5 g of this on top of 10 g of cut lettuce. ate and evaluated by consensus of 5 persons according to the following evaluation criteria. The evaluation results are shown in Tables 1-4.
(Evaluation criteria)
⊚: Compared to the control example, the perilla flavor is perceived to be stronger than that of "◯".
◯: Perilla flavor is felt stronger than in the control example.
x: Compared to the control example, the perilla flavor is perceived to be equivalent or weaker. Or you can feel the vinegar edge strongly.
(Evaluation criteria)

The "acetic acid equivalent acidity" in Tables 1 to 4 is the acetic acid equivalent acidity in the aqueous phase calculated from the acetic acid equivalent acidity in the raw material vinegar or lemon juice, and the "perilla dry matter equivalent amount" is the perilla equivalent acidity. It is a dry matter conversion amount (mass %) obtained by removing moisture from the compounding amount of pulverized leaves. In addition, "acidity in terms of acetic acid/amount of ground perilla leaves in terms of dried matter" is the ratio of acidity in terms of acetic acid in the water phase to the amount of ground perilla leaves in terms of dry matter (acidity in terms of acetic acid is calculated as divided by the dry matter conversion amount).

From the results in Table 1, vinegar was added so that the pulverized perilla leaf was 0.005% by mass in terms of dry matter, and the acidity of the aqueous phase was 0.50, 1.33, or 2.17 in terms of acetic acid. The separate liquid dressings containing (Examples 1-3) had an enhanced perilla flavor compared to the control.

From the results in Table 2, vinegar was added so that the pulverized perilla leaf was 0.010% by mass in terms of dry matter, and the acidity of the aqueous phase in terms of acetic acid was 0.83, 1.67, or 2.50. The separate liquid dressings containing (Examples 4-6) had an enhanced perilla flavor compared to the control.

From the results in Table 3, a separated liquid dressing containing vinegar so that the pulverized perilla leaf is 0.335% by mass in terms of dry matter, and the acidity of the aqueous phase is 1.33 or 2.50 in terms of acetic acid. (Examples 7 and 8) had an enhanced perilla flavor compared to the control.

From the results in Table 4, the separated liquid dressing containing lemon juice so that the pulverized perilla leaves is 0.010% by mass in terms of dry matter, and the acidity of the aqueous phase in terms of acetic acid is 1.99 (Example 9 ) had enhanced perilla flavor compared to the control.

Claims (3)

A seasoning containing 0.004 to 0.05% by mass of perilla leaves in terms of dry matter and component A, in an amount such that the acidity in terms of acetic acid derived from component A is 0.3 to 3.0 A method for enhancing the perilla flavor of the seasoning, wherein the component A is contained, and the ratio of acidity in terms of acetic acid derived from the component A to the content of the perilla leaf (in terms of dry matter) is 80 to 500. (However, seasonings containing basil processed products are excluded.)
Component A: One or more selected from vinegar, fruit juice containing citric acid, and pulp containing citric acid. Contains 0.004 to 0.05% by mass of perilla leaves in terms of dry matter and component A, the acidity in terms of acetic acid derived from the component A is 0.3 to 3.0, and the perilla A seasoning (excluding seasonings containing processed basil products) in which the ratio of acidity in terms of acetic acid derived from component A to the content of leaves (in terms of dry matter) is 80-500 .
Component A: One or more selected from vinegar, fruit juice containing citric acid, and pulp containing citric acid. The seasoning according to claim 2, containing 10 to 50% by mass of fat.