JPH02200162A - Separation type liquid seasoning - Google Patents
Separation type liquid seasoningInfo
- Publication number
- JPH02200162A JPH02200162A JP1019679A JP1967989A JPH02200162A JP H02200162 A JPH02200162 A JP H02200162A JP 1019679 A JP1019679 A JP 1019679A JP 1967989 A JP1967989 A JP 1967989A JP H02200162 A JPH02200162 A JP H02200162A
- Authority
- JP
- Japan
- Prior art keywords
- mustard
- oil
- liquid seasoning
- wasabi
- phase containing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 26
- 239000007788 liquid Substances 0.000 title claims abstract description 24
- 238000000926 separation method Methods 0.000 title abstract 2
- 239000012071 phase Substances 0.000 claims abstract description 31
- 244000195452 Wasabia japonica Species 0.000 claims abstract description 25
- 235000000760 Wasabia japonica Nutrition 0.000 claims abstract description 25
- 241000219198 Brassica Species 0.000 claims abstract description 22
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 22
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 22
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000010460 mustard Nutrition 0.000 claims abstract description 22
- 239000008346 aqueous phase Substances 0.000 claims abstract description 18
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000008164 mustard oil Substances 0.000 claims abstract description 13
- 230000002378 acidificating effect Effects 0.000 claims abstract description 6
- 239000003921 oil Substances 0.000 claims description 24
- 239000000796 flavoring agent Substances 0.000 abstract description 16
- 235000019634 flavors Nutrition 0.000 abstract description 16
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000005979 Citrus limon Nutrition 0.000 abstract description 2
- 244000131522 Citrus pyriformis Species 0.000 abstract description 2
- 235000016720 allyl isothiocyanate Nutrition 0.000 abstract description 2
- 235000015203 fruit juice Nutrition 0.000 abstract description 2
- 239000002253 acid Substances 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 6
- 239000004278 EU approved seasoning Substances 0.000 description 5
- 239000000843 powder Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 235000019633 pungent taste Nutrition 0.000 description 3
- 240000008415 Lactuca sativa Species 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 125000003903 2-propenyl group Chemical group [H]C([*])([H])C([H])=C([H])[H] 0.000 description 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 240000004668 Valerianella locusta Species 0.000 description 1
- 235000003560 Valerianella locusta Nutrition 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、分離型の液状調味料に関する０゜〔従来の技
術〕
酸性の水相と、油相とからなり、一般的にセパレートド
レッシングで代表されるような分離型の液状調味料も、
最近ではその種類が豊富になってきている。その分離型
の液状調味料の一種として、水相にワサビないしマスタ
ード（辛子）を添加したものが知られている。それぞれ
独特の風味があることから特徴ある商品のひとつとなっ
ている。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a separate liquid seasoning. Separate liquid seasonings such as
Recently, the variety has become more abundant. As a type of separate liquid seasoning, one in which wasabi or mustard (mustard) is added to the aqueous phase is known. Each product has its own unique flavor, making it a distinctive product.
しかしながら、水相にワサビないしマスタードを添加し
た液状調味料は、その調製後すぐ食事に供する場合はよ
いとしても、ビン等に詰め室温で２〜３ケ月保存してい
ると、この間にワサビないしマスタードの特有の風味が
ほとんど感じられないよ、うになるという問題がある。However, although liquid seasonings with wasabi or mustard added to the aqueous phase may be eaten immediately after preparation, if they are packed in bottles and stored at room temperature for 2 to 3 months, the wasabi or mustard may be added to the water phase. The problem is that you can hardly feel the unique flavor of the rice.
本発明の目的は、水相にワサビまたはマスタードを含ん
でいながら、常温で２〜３ケ月保存していてもワサビま
たはマスタード特有の風味が消失しにぐい新規な分離型
液状調味料を提供することである。An object of the present invention is to provide a novel separable liquid seasoning that contains wasabi or mustard in the aqueous phase but does not easily lose the distinctive flavor of wasabi or mustard even if stored at room temperature for 2 to 3 months. That's true.
本発明者は、上記の目的を達成するためいろいろ検討し
、本発明に到達したものである。The present inventor conducted various studies to achieve the above object and arrived at the present invention.
すなわち、本発明の分離型液状調味料は、ワサビまたは
マスタードを含む酸性の水相と、マスタードオイルを含
む油相とからなることを特徴とする。That is, the separate liquid seasoning of the present invention is characterized by comprising an acidic aqueous phase containing wasabi or mustard and an oil phase containing mustard oil.
以下、本発明の詳細な説明する。The present invention will be explained in detail below.
本発明において酸性の水相と、油相とからなる分離型液
状調味料は、水相がワサビまたはマスタードを含み油相
がマスタードオイルを含むことを除いて、一般ｔバレー
トドレッシングなどと格別異なるものではない。水相は
、酸性の原料（食酢、レモン果汁、有機酸など）を含む
池に、一般に、清水、果汁、上記以外の調味料（砂とう
、食塩、グルタミン酸ソーダ、しょうゆ、イノシン酸ソ
ーダ、動物エキス、みりんなど）などから適宜構成され
る。油相は、一般にサラダ油から構成される。水相と油
相の割合は、通常重量比で前者５〜９割に対して後者５
〜１割である。水相には振ったときの一時的な乳化性を
もたせるためにガム質（キサンタンガム、ファーガム、
ローカストビーンガムなど）を添加することもあるが、
添加量は通常あまシ多くはなく、分離型液状調味料は、
静置時、油相が上に、水相が下になっている。In the present invention, the separate liquid seasoning consisting of an acidic aqueous phase and an oil phase is exceptionally different from general T-ballet dressing, etc., except that the aqueous phase contains wasabi or mustard and the oil phase contains mustard oil. isn't it. The aqueous phase generally contains fresh water, fruit juice, seasonings other than those listed above (sand, salt, monosodium glutamate, soy sauce, sodium inosinate, animal extracts, etc.) in a pond containing acidic raw materials (vinegar, lemon juice, organic acids, etc.). , mirin, etc.) as appropriate. The oil phase generally consists of salad oil. The ratio of the water phase to the oil phase is usually 50-90% of the former and 50% of the latter by weight.
~10%. The aqueous phase contains gums (xanthan gum, fir gum,
Locust bean gum, etc.) may be added, but
The amount added is usually not very large, and separate liquid seasonings are
When left still, the oil phase is on top and the water phase is on the bottom.
本発明の分離型液状調味料は、水相がワサビまたはマス
タードを含み、油相がマスタードオイルを含むことに大
きな特徴がある。The separated liquid seasoning of the present invention is characterized in that the water phase contains wasabi or mustard, and the oil phase contains mustard oil.
ワサビまたはマスタードの含量は、一般に水相中乾物重
量基準で０．５〜１０％ぐらいである。The content of wasabi or mustard is generally about 0.5-10% based on dry weight in the aqueous phase.
この割合があま）少ないとそれらの風味上の特徴を出し
にくく、また、あまり多いとクセが強く出すぎて風味上
のバランスを崩す嫌いがあるからである。This is because if this ratio is too low, it is difficult to bring out those flavor characteristics, and if it is too high, the taste becomes too strong and the flavor balance is disturbed.
ワサビは一般に粉状のものが、また、マスタードは一般
に粉状以外に荒びき状ないし全粒のものが各々使用され
る。Wasabi is generally used in the form of powder, and mustard is generally used in the form of coarsely ground or whole grains in addition to the powder form.
なお、ワサビまｆ？：、はマスタードは、水相に両者を
同時に含ませるのでなく、通常どちらか一方を含ませる
形で使用される。By the way, wasabi f? :, Mustard is usually used in a form in which one or the other is included in the aqueous phase, rather than both at the same time.
本発明の分離型液状調味料において、油相をマスタード
オイルを含む油相としたのは、油相がマスタードオイル
を含む場合には上記の液状調味料を数カ月間室温に保存
していても、水相にわさびまたはマスタードを含ませて
液状調味料を製造した直後の風味が感じられるからであ
る０
油相中のマスタードオイルの含量は、水相も含んだ全体
中（マスタードオイル中辛味の主成分である）アリルイ
ソチアシアネート換算で、１１００−ＬＯＯＯｐＰの範
囲であることが好ましい。In the separate type liquid seasoning of the present invention, the oil phase is an oil phase containing mustard oil, because if the oil phase contains mustard oil, even if the above liquid seasoning is stored at room temperature for several months, This is because you can feel the flavor immediately after producing a liquid seasoning by impregnating wasabi or mustard in the water phase. It is preferably in the range of 1100-LOOOpP in terms of allyl isothiacyanate (component).
この含量があまり少ないと効果が出にくく、またあまり
多いと辛味による刺戟が強すぎて全体の風味のバランス
を崩すことになるからである。This is because if the content is too low, it will be difficult to produce an effect, and if the content is too high, the pungent stimulation will be too strong and the overall flavor balance will be disrupted.
本発明の分離型液状調味料を製造するには、上記した構
成となるように水相と油相とを各々調整し、所望の容器
に水相をまず充填し、その上から油相を充填戴置すｔば
よい。To produce the separate liquid seasoning of the present invention, the aqueous phase and oil phase are each adjusted so as to have the above-described composition, and the aqueous phase is first filled into a desired container, and then the oil phase is filled from above. All you have to do is install it.
本発明の分離型の液状調味料においては、水相中のワサ
ビまたはマスタードの辛味は製品保存中の時間経過と共
に失なわれ易−０しかし、油相中に含まれるマスタード
オイルは分解が遅い。したがって、食事に供するために
分離型の液状調味料を振ったときに水相中のワサビまた
はマスタードの風味と油相中のマスタードオイルの辛味
とが合わさり、それを口に含んだときに、液状調味料を
製造した直後における、ワサビまたはマスタードに由来
する独特な風味に近い味が生じるのではないかと推察さ
れる。In the separate liquid seasoning of the present invention, the spiciness of wasabi or mustard in the aqueous phase is likely to be lost over time during product storage.However, the mustard oil contained in the oil phase decomposes slowly. Therefore, when you shake a separated liquid seasoning to serve with a meal, the flavor of wasabi or mustard in the water phase and the spiciness of mustard oil in the oil phase combine, and when you put it in your mouth, it becomes liquid. It is surmised that the taste is similar to the unique flavor derived from wasabi or mustard immediately after the seasoning is produced.
以下、本発明の効果を示す試験例、および実施例を説明
する。Test examples and examples showing the effects of the present invention will be described below.
なお、本発明において、「チ」は全て「重量％」を示す
。In addition, in the present invention, all "chi" indicates "wt%".
下記の配合となるように水相と油相とを調製し、その調
整の際に、油相中のマスタードオイルの含量を下表に示
すとおり種々変えて７種の分離型液状調味料を製造した
。Prepare the aqueous phase and oil phase so as to have the following composition, and during the adjustment, vary the content of mustard oil in the oil phase as shown in the table below to produce 7 types of separate liquid seasonings. did.
各々について、製造直後およびガラスピンに密封し室温
（約２０℃）で３ケ月保存した後の風味を調べてみたと
ころ下表に示すとおりになった０
配 合 原料の種類 配合割合（＠油
相 大豆サラダ油 ２０．０−Ｘ（２０％）
マスタードオイル Ｘム
計
１００．０（９Ｑ
表
註１）表中、０１Δ（１）、Δ（２）、Δ（３）、およ
び×の印は、それぞれ下記のとお９を意味する〇〇：ワ
サビによる風味は、液状調味料製造直後のものとほとん
ど同じかそれ
に近い。We investigated the flavor of each product immediately after production and after storing it sealed in a glass pin at room temperature (approximately 20°C) for 3 months, and the results were as shown in the table below. Soybean salad oil 20.0-X (20%)
Mustard Oil The flavor is almost the same or close to that of the liquid seasoning immediately after production.
Δ（１）：ワサビによる風味は、ある程度感じられるが
製造直後のものに比べかな
り乏しい。Δ(1): The flavor of wasabi can be felt to some extent, but it is considerably weaker than that immediately after production.
Δ（２）：ワサビによる風味は、対照品の製造直後と同
じぐらいであるが辛味がそ
れよりや＼強い。Δ(2): The flavor due to wasabi was about the same as that of the control product immediately after production, but the spiciness was slightly stronger.
Δ（３）：同上
×：製造直後のワサビによる風味がほとんど感じられな
い。Δ(3): Same as above ×: Almost no flavor from wasabi immediately after production.
２）使用に供したマスタードオイル中のアリルイソチア
シアネートの含量は、約９９〜１００チであった。2) The content of allyl isothiocyanate in the mustard oil used was about 99-100%.
３）ガラスビンは、容量的２００ｍｇのものを用い、各
試料は１８０Ｆ（水相：油相＝４＝１比で充填）宛充填
した。3) A glass bottle with a capacity of 200 mg was used, and each sample was filled at 180F (filled at a ratio of water phase: oil phase = 4 = 1).
４）ワサビ（粉末）に代えて、マスタード（粉末）を使
用して上記と同じ試験をしたが、ワサビを使用した場合
とはソ同様の結果が得られた。4) The same test as above was conducted using mustard (powder) instead of wasabi (powder), but results similar to those obtained when wasabi was used were obtained.
実施例１゜ 下記の油相および水相からなる分離型液状調味料。 Example 1゜ A separate liquid seasoning consisting of the oil phase and water phase shown below.
原料の種類 配合割合（（６）
油 相 コーンサラダ油 ２９．９１油相の合
計量に対する）含有割合を示す。Type of raw material Mixing ratio ((6) Oil phase Corn salad oil 29.91) Indicates the content ratio relative to the total amount of oil phase.
実施例２
実施例１において、ワサビ（粉末）に代えてマスタード
（荒びき）を使用した他は実施例１と同じ条件として製
した分離型液状調味料。Example 2 A separate liquid seasoning prepared under the same conditions as in Example 1 except that mustard (roughly ground) was used instead of wasabi (powder).
以上本発明によれば、水相にワサビまたはマスタードを
含んでいても、その風味が室温保存中に失なわれがたい
分離型の液状調味料を楽しむことができる。As described above, according to the present invention, even if the aqueous phase contains wasabi or mustard, it is possible to enjoy a separable liquid seasoning whose flavor is not lost during storage at room temperature.
Claims (1)
ドオイルを含む油相とからなることを特徴とする分離型
液状調味料。A separate liquid seasoning characterized by comprising an acidic aqueous phase containing wasabi or mustard and an oil phase containing mustard oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1019679A JPH02200162A (en) | 1989-01-31 | 1989-01-31 | Separation type liquid seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1019679A JPH02200162A (en) | 1989-01-31 | 1989-01-31 | Separation type liquid seasoning |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02200162A true JPH02200162A (en) | 1990-08-08 |
Family
ID=12005918
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1019679A Pending JPH02200162A (en) | 1989-01-31 | 1989-01-31 | Separation type liquid seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02200162A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578551A (en) * | 2012-03-29 | 2012-07-18 | 广东嘉豪食品股份有限公司 | Method for preparing mustard sauce with full-bodied flavor without additional mustard oil |
| JP2017123817A (en) * | 2016-01-14 | 2017-07-20 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Spherical type ingredient-containing topping seasoning |
| CN115769885A (en) * | 2022-11-22 | 2023-03-10 | 珠海天禾食品有限公司 | Mustard sauce with high allyl isothiocyanate content and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5728260A (en) * | 1980-06-16 | 1982-02-15 | Eastman Kodak Co | Slide distributor for chemical analyzer |
| JPS63188362A (en) * | 1987-01-29 | 1988-08-03 | Q P Corp | Separation type dressing |
| JPS63291557A (en) * | 1987-05-22 | 1988-11-29 | Kiichi Nanbara | Dressing |
-
1989
- 1989-01-31 JP JP1019679A patent/JPH02200162A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5728260A (en) * | 1980-06-16 | 1982-02-15 | Eastman Kodak Co | Slide distributor for chemical analyzer |
| JPS63188362A (en) * | 1987-01-29 | 1988-08-03 | Q P Corp | Separation type dressing |
| JPS63291557A (en) * | 1987-05-22 | 1988-11-29 | Kiichi Nanbara | Dressing |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578551A (en) * | 2012-03-29 | 2012-07-18 | 广东嘉豪食品股份有限公司 | Method for preparing mustard sauce with full-bodied flavor without additional mustard oil |
| JP2017123817A (en) * | 2016-01-14 | 2017-07-20 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Spherical type ingredient-containing topping seasoning |
| CN115769885A (en) * | 2022-11-22 | 2023-03-10 | 珠海天禾食品有限公司 | Mustard sauce with high allyl isothiocyanate content and preparation method thereof |
| CN115769885B (en) * | 2022-11-22 | 2023-07-18 | 珠海天禾食品有限公司 | Mustard sauce with high allyl isothiocyanate content and preparation method thereof |
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