JPH036782B2 - - Google Patents

Description

[Detailed description of the invention]

INDUSTRIAL APPLICATION FIELD The present invention relates to a separable liquid seasoning comprising an upper oil phase and a lower aqueous phase, such as a separable dressing. Prior Art A liquid seasoning consisting of an oil phase and an aqueous phase,
Unexamined Japanese Patent Publication No. 56-26170 has been developed as a device that can maintain a stable emulsified state for a relatively long time when shaken by hand.
A separate dressing as disclosed in the above publication is known, in which the aqueous phase contains xanthan gum and the aqueous phase has a viscosity of 200 to 800 centipoise. Problems to be Solved by the Invention However, even if the conventionally known separated dressings described above have excellent emulsion stability when shaken by hand, they vary depending on the degree of xanthan gum content. However, there were various quality problems. For example, if the content of xanthan gum is relatively low, the upper layer of the aqueous phase becomes transparent, probably because the gum settles to the lower layer of the aqueous phase during storage of the product, and the gum If the content of oil is relatively high, when it is shaken, the oil droplets that become fine particles become wrapped up in the gum, and as a result, the gum becomes lighter and floats. If the product is then allowed to stand still, the lower layer of the aqueous phase becomes transparent, resulting in a problem in which the appearance of the product becomes poor in either case. Furthermore, as the content of xanthan gum increases, once it is emulsified by shaking, it becomes difficult to separate the oil phase and aqueous phase cleanly even after one night. Perhaps because it was too expensive, it had a heavy texture, making it difficult to obtain the smooth flavor characteristic of separate liquid seasonings. Therefore, an object of the present invention is to provide a separate liquid seasoning that does not easily cause the above-mentioned problems even when xanthan gum is blended therein. Means for Solving the Problems As a result of extensive research in accordance with the above objectives, the present invention has revealed that if guar gum is blended with xanthan gum in the aqueous phase, the aqueous phase will be removed during storage of the product. We have discovered that it is difficult for the upper layer to become transparent or for the lower layer of the aqueous phase to become transparent after being shaken and left to stand, and furthermore, that the emulsified product obtained by shaking has a smooth flavor, and has led to the present invention. Ivy. The present invention provides a separate liquid seasoning comprising an oil phase and an aqueous phase, the aqueous phase containing xanthan gum and guar gum. The oil phase in the separated liquid seasoning of the present invention is not particularly different from that in conventional separated liquid seasonings consisting of an oil phase and an aqueous phase in terms of raw materials and blending ratio, and is generally made mainly of edible oil. Consists of. Typical edible oils include salad oils such as soybean oil, corn oil, sunflower oil, safflower oil, rapeseed oil, cottonseed oil, olive oil, and sesame oil. If necessary, oil-soluble spice oils such as paprika oil, mustard oil, garlic oil, oleoresin capsicum, oil ginger, oil lemon, etc. may be appropriately contained. The aqueous phase in the separate liquid seasoning of the present invention is not particularly different from that in conventional separate liquid seasonings, except that it contains xanthan gum and guar gum as part of the ingredient raw materials, and generally Fresh water, vinegar, fruit juice (e.g. lemon, tangerine, apple juice), seasonings (e.g. monosodium glutamate, sugar, salt, soy sauce, animal and plant extracts)
Consists of etc. Xanthan gum, which is an essential raw material for the aqueous phase, is preferably blended in the aqueous phase at a ratio of about 0.08 to 0.2%. If less than 0.08% is added, the temporary emulsifying properties of the product tend to deteriorate when shaken, and if more than 0.2% is added, re-separation after shaking becomes poor and the product becomes emulsified when shaken. Perhaps due to the increased viscosity, the smooth flavor tends to be lost. Guar gum, which is an essential raw material for the aqueous phase, is preferably blended in the aqueous phase at a ratio of about 0.1 to 0.3%. If the amount is less than 0.1%, it will be difficult to obtain a separate liquid seasoning that achieves the intended purpose, and the effect of using guar gum in combination with xanthan gum will be difficult to produce. Furthermore, if more than 0.3% is added, the viscosity of the aqueous phase increases due to the coexistence with xanthan gum, resulting in a heavy texture. In the present invention, gums such as locust bean gum, tamarind gum, carrageenan, gum arabic, and karaya gum may be appropriately blended as long as the effect of the combination of guar gum and xanthan gum is not impaired. The viscosity of the aqueous phase containing xanthan gum and guar gum in the above range is usually in the range of about 350 to 550 centipoise, and the lower limit is set to prevent the upper layer of the aqueous phase from becoming transparent during product storage, and the upper limit is set to The content is preferably within this range from the viewpoint of improving the separation of the oil phase and water phase after shaking and ensuring the smooth flavor of the final product. In addition, with such a viscosity, even if solid substances such as spices are included, they can be well dispersed in the aqueous phase upon standing. The ratio of the oil phase to the aqueous phase in the separated liquid seasoning of the present invention as described above is not different from that in conventional separated liquid seasonings, and the ratio by weight of oil to water phase is usually 1: A ratio of about 9 to 9:1 may be sufficient. Such a separated liquid seasoning of the present invention may be manufactured according to the conventional manufacturing method of this type of product, and there is no particular difference except that xanthan gum and guar gum are used as part of the ingredient raw materials of the aqueous phase. . The separated liquid seasoning of the present invention can provide a separated liquid seasoning that achieves the intended purpose even when it contains solid substances such as spices, especially coarsely ground spices. It has the advantage of
Products in such a form may be manufactured in accordance with conventional manufacturing methods for this type of product, and generally, at some stage of the manufacturing process, for example, cracked pepper (such as white pepper, Red bell pepper, black pepper) or granular or flaky vegetables (for example, tomatoes, celery, onions) may be blended into the aqueous phase at a ratio of about 2 to 3% with other raw materials. Effect In the separate liquid seasoning of the present invention, guar gum contained together with xanthan gum in the aqueous phase prevents xanthan gum from settling during storage of the product, and from floating after shaking and standing. It is thought that it acts to prevent this. Effects of the Invention The separated liquid seasoning of the present invention is less likely to cause the upper layer of the aqueous phase to become transparent during storage of the product, and the lower layer of the aqueous phase after being shaken and left to stand. It has a better appearance than the separate liquid seasoning, and has a smooth flavor characteristic of the separate liquid seasoning. Furthermore, since the separate liquid seasoning of the present invention has good dispersibility of solids such as spices in the aqueous phase, it is important to consider the product's appearance in a form in which these solids are blended as part of the ingredient raw materials. The appearance can be made even higher. Examples Hereinafter, the present invention will be explained in more detail with reference to Examples. In the present invention, all % means weight %. Example 1 and Comparative Control Example Separate liquid seasonings in the form of separate dressings were produced from component raw materials in the mixing ratios shown in Table 1 below. First, the component raw materials for the aqueous phase were uniformly mixed to prepare a mixed liquid for the aqueous phase. Next, I prepared separately
A 200 ml glass container was filled with 120 g of this mixed liquid, and 60 g each of soybean salad oil was placed on top of it to produce a separated liquid seasoning bottled product in the form of a separate dressing with a liquid height of approximately 13 cm. . As a control, two types of comparative products were manufactured by using only xanthan gum as the gummy substance in the above manufacturing method in the proportions shown in Table 1 below.

【table】

[Table] The condition of the upper layer of the aqueous phase one week after production of each separated dressing product obtained in this way, the texture of the shaken emulsion, and the state of the oil phase and aqueous phase 12 hours after shaking and standing. The separation conditions and the condition of the lower layer of the aqueous phase at that time were investigated. The results are shown in Table 2 below.

[Table] Example 2 Table 3 below is based on the manufacturing method of Example 1 above from the raw materials with the indicated blending ratios, except that the blending ratio of the oil phase and water phase was 2:8 by weight. A separate liquid seasoning in the form of a separate dressing was produced in the same manner.

【table】

[Table] Example 3 The manufacturing method of Example 1 above was followed from the raw materials with the blending ratios shown in Table 4 below, except that the blending ratio of the oil phase and water phase was 3:7 by weight. A separate liquid seasoning in the form of a separate dressing was produced in the same manner.

【table】

[Table] In both of the products obtained in Examples 2 and 3 above, the upper layer of the aqueous phase did not become transparent during storage, and the oil phase and the aqueous phase did not become transparent within 12 hours after being shaken and allowed to stand still. There was a clear separation at the interface with the aqueous phase, and no evidence of transparency was observed in the lower layer of the aqueous phase, and the emulsified product obtained by shaking had a smooth flavor.

Claims (1)

[Claims] 1. Consisting of an oil phase and an aqueous phase, the aqueous phase contains about 0.08 to 0.2% by weight of xanthan gum and about 0.1 to 0.3% by weight of guar gum in the aqueous phase. Separate liquid seasoning. 2. The separable liquid seasoning according to claim 1, wherein the aqueous phase has a viscosity of about 350 to 550 centipoise.