JPH01108957A - Seasoning - Google Patents

Abstract

PURPOSE:To obtain a seasoning, suitable as a seasoning for cold dishes and capable of providing diverse taste and texture even for hot dishes, by foaming an oil-in-water type emulsion containing tasting components within a freezing temperature range. CONSTITUTION:The aimed acid-resistant seasoning, obtained by foaming an oil-in-water type emulsion (e.g., containing lactalbumin as a protein) containing tasting components with a freezing temperature range and applicable as a tasting component to a wide range, such as mayonnaise, ketchup, 'MISO' (fermented bean paste) or powdered green tea.

Description

Detailed Description of the Invention (Industrial Technical Field) The present invention relates to seasonings, and more specifically, seasonings in which an oil-in-water emulsion containing various flavor components is foamed in a freezing temperature range, such as ice cream or soft serve ice cream. This invention relates to a novel seasoning that is edible.

(Prior art) Mayonnaise, salad dressing, French dressing, etc. have been well known as seasonings for salads, but salads generally use fresh raw vegetables as the main ingredient, and may contain only vegetables or a variety of meat, fish, shellfish, eggs, etc. It is a dish made by mixing ingredients and seasoning with seasonings. It is said that the basic principle of cooking is to serve hot foods hot and cold foods cold, so it is preferable that seasonings used in cold dishes are themselves cold.

By the way, if we classify the seasonings that exist today according to their storage and use temperature range, they can be divided into room temperature ranges such as sweets, vinegar, soy sauce, Worcestershire sauce, and mustard, and refrigerated temperature ranges such as chilled dressings, mayonnaise, and ketchup. There are only seasonings in these two temperature ranges.

Under these circumstances, the present inventors mixed an oil-in-water emulsion with foaming properties and mayonnaise, and then frozen this mixture in an ice cream freezer. The present invention was completed based on the knowledge that it is cold like soft serve ice cream and has the flavor of mayonnaise, and can be used as a novel seasoning in the freezing temperature range that gives an extremely refreshing feeling.

That is, the present invention is a seasoning made by foaming an oil-in-water emulsion containing flavor components in a freezing temperature range.

In the present invention, flavor components include not only basic seasonings such as salt, sugar, vinegar, soy sauce, and miso, which are usually referred to as seasonings in a narrow sense, but also alcohol, spices, chemical seasonings, and curry powder, matcha, ketchup, All flavor ingredients can be used as flavoring agents, such as mayonnaise, various dressings, Worcestershire sauce, and various sauces. These taste components include acidic substances with low pH values, but when the oil-in-water emulsion of the present invention contains acidic substances as taste components, the emulsified state is stable in the acidic region, In order to satisfy these requirements, the protein component used in the oil-in-water emulsion is a protein that is strong in a relatively acidic region, such as lactalbumin, or a protein that has been enzyme-treated with protease. is preferable. The protein component to be treated with an enzyme may be a known component as long as it is known to have an emulsifying effect and can be subjected to enzyme treatment with protease, such as skim milk powder, whole milk, etc. Examples include powdered milk, lactalbumin, lactoglobulin, sodium casein, acid casein, rennet casein, calcium casein, and soybean protein. To enzymatically treat these protein components with protease, the components are heated in the form of an aqueous solution or aqueous dispersion to an appropriate temperature at which the protease exhibits enzymatic activity, protease is added, and the enzyme is maintained for an appropriate period of time. After processing, the material is heat sterilized and cooled. The enzyme-treated protein component may be used in an amount of 0.1 to 10% by weight based on the entire emulsion.

The oil used in the oil-in-water emulsion of the present invention may be any animal or vegetable oil that has been conventionally applied to foamable oil-in-water emulsions. Examples of such oil raw materials include rapeseed oil, Soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflower oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, cocoa butter, coconut oil, palm kernel oil Examples include vegetable oils and fats such as milk fat, beef tallow, lard, fish oil, whale oil, etc.; single or mixed oils of the above oils and fats, or processed oils and fats obtained by hardening, fractionation, transesterification, etc., with a melting point. A temperature of 28 to 40°C is suitable. In the present invention, the amount of these oils and fats in the entire emulsion is 1 to 1.
Use 30% by weight.

In addition, any emulsifier that is conventionally applied to foamable oil-in-water emulsions may be used as the emulsifier.
For example, lecithin, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, glycerin fatty acid ester, various organic acid monoglycerides,
Examples include polyglycerol fatty acid ester and polyglycerol condensed ricinoleic acid ester. The total amount of these emulsifiers is 0.1 to 3 based on the total amount of the emulsion.
It is preferable to use it within the range of weight %.

In addition to the above-mentioned emulsifiers, conventionally used emulsion stabilizers such as various carbonate groups or phosphates may also be used in the present invention.

In order to produce the seasoning of the present invention, a foamable oil-in-water emulsion is prepared in advance, and a mixture of various flavor components is then frozen in an ice cream freezer or the like. It can be produced by using a flavor component as part of the raw materials during the preparation of a foamy oil-in-water emulsion, or by freezing the prepared emulsion. - The former method is more advantageous for boat fishing because it allows you to easily prepare seasonings with various flavors depending on your preference. A general method for producing the seasoning of the present invention having a sour taste is illustrated below. First, an aqueous phase in which a predetermined amount of protein components are dissolved or dispersed is heated to an appropriate temperature at which the protease exhibits enzymatic activity as described above, protease is added thereto, and the mixture is maintained for an appropriate period of time for enzymatic treatment. Prepare by heat sterilizing and cooling.

Next, the oil phase made of steel by adding a lipophilic emulsifier and the aqueous phase prepared by adding a hydrophilic emulsifier to the enzyme-treated aqueous phase and other additives are mixed and prepared at about 70°C. Emulsify. Then, homogenization (30-150 kg/cnl) L,
After sterilization, it was further homogenized aseptically, cooled to about 5°C, and
Aging is performed for 2 hours or more to obtain a foamable oil-in-water emulsion having acid resistance.

A seasoning with a sour taste can be obtained by mixing the emulsion thus obtained with a desired amount of an acidic substance having a low pH value, such as mayonnaise, ketchup, or various dressings, and freezing the mixture in a Mi ice cream freezer.

Therefore, it is advantageous for the oil-in-water emulsion of the present invention to be prepared in a previously sterilized state, and the sterilization is preferably carried out by ultra-high temperature heat sterilization (UHT). Indirect heating of equipment (manufactured by APV), CP = UHT sterilizer (manufactured by Klimary Package), Storck tubular sterilizer (manufactured by Storck), Contherm scraping type UHT sterilizer (manufactured by Alfa Laval), etc. Methods, Euperization sterilizer (manufactured by Alpla), VTIS sterilizer (manufactured by Alfa Laval), Lagiar UHT sterilizer (manufactured by Lagiar), Paralyzator (manufactured by Palash & Silkeborg), C, P, Vac A direct heating method such as -Heat-UHT sterilizer (manufactured by Creamery Pancakes) can be exemplified, and any of these devices may be used.

It goes without saying that if the seasoning of the present invention is not in the acidic range, the protein component does not need to be treated with protease. In addition, it is preferable to use proteins that do not exhibit a milky taste, such as lactalbumin, casein, and soybean protein, as the protein component, but even if the protein component has a milky taste, the milky taste will be reduced by protease treatment. Proteins that exhibit a milky taste can also be used satisfactorily through this treatment.

(Example) Examples are illustrated below to further clarify the effects of the present invention, but these are merely illustrative and the spirit of the present invention is not limited to these exemplifications. In particular, it goes without saying that the order of addition of additives or the order of emulsification, such as adding an oil phase to an aqueous phase or an aqueous phase to an oil phase, is not limited by the following examples.

In addition, both the example middle part and % mean a weight basis.

Example 1 - [Composition] Water 97.9 parts Skimmed milk powder 2.1 parts Broase
0.04 Note 1): Product name, Protin FN, manufactured by Daiwa Kasei @ [Procedure] With the above formulation, skim milk powder was dissolved or dispersed in water, and the skimmed water was heated to about 55°C, and Protin FN was added. (commercially available protease) was added and mixed, held for 20 minutes, and then heated to 70°C for 1 hour.
The enzyme was heated for 0 minutes to stop enzyme activity, and then cooled to prepare enzyme-treated dehydrated water.

° Voice Emulsion 8 [Formulation] Soft hardened palm oil with a melting point of 36°C 5 parts Starch syrup
Part 15 Enzyme treatment tax powder water
75 parts lactalbumin 5
Part emulsion stabilizer 0.5 part Phosphate 0.05 part Baking soda
0.02 part [Operation] After pre-emulsifying the above formulation in a homomixer for 70°C 10 minutes, homogenizing it under the condition of 140 kg/c+4,
After sterilization at 145℃ for 3 to 4 seconds using a VTIS sterilizer (UHT sterilizer manufactured by Alfa Laval), rehomogenize under 140kg/afl conditions and age for 18 hours or more in a refrigerator below 8℃ to ensure acid resistance. A foamable oil-in-water emulsion was obtained.

50 parts of the thus obtained oil-in-water emulsion and 50 parts of commercially available mayonnaise were mixed, and this mixture was frozen in an ice cream freezer for 15 minutes until the product temperature was -14.
A seasoning with an overrun of 40% was obtained at °C.

When I ate the resulting ice cream-like seasoning on fresh raw vegetables, it was cold and refreshing, and had a mayonnaise-like taste, and was extremely delicious.

Example 2 60 parts of an oil-in-water emulsion obtained in the same manner as in the previous example and 40 parts of commercially available fried sauce (Chaojiang, Mapo flavor) (trade name, manufactured by Ebara Foods Industry ■, Chinese seasoning) were mixed, This mixture was frozen in an ice cream freezer for 20 minutes to obtain a seasoning with an overrun of 28% at a product temperature of -10°C.

When I ate the soft cream-like seasoning obtained in this way with fresh raw vegetables, it was cold and refreshing, had the taste of miso sauce, and was extremely delicious.

(Effects) As described above, the present invention provides the world with a novel seasoning in the freezing temperature range that has not existed before, and is suitable as a seasoning for cold dishes, and also as a seasoning for hot dishes. This is an extremely significant invention in that it provides a unique taste and texture.

Claims (6)

[Claims] (1) A seasoning made by foaming an oil-in-water emulsion containing flavor components in a freezing temperature range. (2) The seasoning according to claim (1), wherein the oil-in-water emulsion contains lactalbumin as a protein component. (3) The seasoning according to claim (1), wherein the oil-in-water emulsion comprises an enzyme-treated protein component. (4) The seasoning according to any one of claims (1) to (3), wherein the flavor component is mayonnaise or a mayonnaise material. (5) The seasoning according to any one of claims (1) to (3), wherein the flavor component is ketchup or a ketchup material. (6) The seasoning according to any one of claims (1) to (3), wherein the flavor component is miso or a miso-flavored material.