JPH0416161A - Acid liquid seasoning - Google Patents

Abstract

PURPOSE:To obtain an acid liquid seasoning capable of keeping solid material for a long period of time by mixing sesame paste and xanthane gum or carrageenan as a stabilizer. CONSTITUTION:The objective acid liquid seasoning contains sesame paste and xanthane gum and/or carrageenan as a stabilizer. Said acid liquid seasoning means a seasoning containing seasoning solution of only aqueous phase, separation-type liquid seasoning laying oily phase part on an upper layer of the seasoning solution, or emulsion-type liquid seasoning uniformly mixing oily phase part and aqueous phase part, etc. Used sesame paste is also called as 'NERIGOMA' or 'SHIBAMASHOU', etc., and means a paste-like material obtained by mushing sesame seeds by a mill, etc., to a state admissible of fluidity. Mixing amount of stabilizer is different by physical property required for the objective seasoning and usually 0.03-0.25wt.% (in aqueous phase part) in a case of xanthane gum and 0.05-0.5wt.% (in aqueous phase part) in a case of carrageenan.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to an acidic liquid seasoning, and more specifically, by adding sesame paste and a specific stabilizer to a liquid seasoning, it is possible to retain solids for a long period of time. Regarding a certain acidic liquid seasoning.

[Prior Art and Problems to be Solved by the Invention] In recent years, seasonings that use various ingredients and have a more natural presence have become popular.

In fact, various seasonings have been manufactured based on this preference, but in all of them, solid matter precipitates during storage and impairs commercial value, so a means to prevent this is desired.

Conventionally, it has been known that in the case of liquid seasonings, it is possible to retain solids only by adding stabilizers. It is also known that the effect of preventing oil separation can be obtained by adding miso (Japanese Patent Publication No. 60-1867), but this method has the drawback of excessive thickening and is not fully satisfactory. It wasn't something. Therefore, the present inventor investigated the suitability of various stabilizers and found that if the amount required to retain sufficient solids or prevent separation is added, the liquid seasoning may become highly viscous or gel. It turned out that there were problems such as stumbling. Moreover, the addition of only a stabilizer caused separation and precipitation of solid matter in a relatively short period of time, and was not satisfactory.

[Means for Solving the Problems] As a result of repeated studies to solve the above problems, the inventor of the present invention has found that by using sesame paste together with a stabilizer, the physical properties of the seasoning are impaired due to excessive thickening or gelation. They discovered that it is possible to retain solid substances for a long period of time without any problems, and based on this knowledge, they completed the present invention.

That is, the present invention provides an acidic liquid seasoning characterized by containing sesame paste and xanthan gum and/or carrageenan as a stabilizer.

In the present invention, acidic liquid seasonings include seasonings in which the seasoning liquid consists of only an aqueous phase, separated type liquid seasonings in which an oil phase is placed on the upper layer of the seasoning liquid, and liquid seasonings in which the oil phase and the aqueous phase are uniformly distributed. It means a mixed emulsified liquid seasoning etc.

Components contained in these acidic liquid seasonings include, for example, amino acids, seasonings such as nucleic acid seasonings, and vinegar.

Acidulants such as citric acid and malic acid, protein hydrolysates.

Various extracts such as meat extract, vegetable extract, seafood extract, etc.
Saccharides and sugar alcohols such as soy sauce, sake 9 salt, sugar, starch syrup, isomerized sugar, various flavorings, spice oils, oleoresin, dairy products, etc., as long as they are commonly used as seasonings. It may be selected as appropriate depending on the purpose of use.

The solids contained in the acidic liquid seasoning of the present invention refer to food materials that are insoluble in water and are suspended or fractionated in food materials used for seasoning purposes, and specifically include garlic, outer husks, etc. It refers to things that settle or float when added to water, such as spices such as Japanese pickle, fruits and vegetables such as apple puree and grated radish, and crushed or pulverized fruits and seeds such as nuts. These include both non-dried products and dry products, and the amount added varies depending on the order of addition, but - for boat fishing, 0
．． It is about 0.05 to 20% by weight (in the aqueous phase).

The sesame paste used in the present invention is kneaded sesame seeds.

It is also called Shiba Soy, etc., and refers to a paste made by grinding sesame seeds with a mill etc. to a fluidity level, and the particle size and type of sesame are not particularly limited. However, since sufficient effects cannot be obtained with coarsely ground sesame seeds, be sure to use paste-like sesame seeds that have been ground to a level where fluidity is observed. The amount of sesame paste to be blended varies depending on the type and amount of the stabilizer used in combination, but may be appropriately selected in the range of 1 to 15% by weight based on the aqueous phase of the flavoring agent, depending on the purpose of use. If the blending amount is less than 1 MN%, a sufficient synergistic effect with the stabilizer will not be obtained, and the dispersion stability and suspension stability of the solid will decrease, making it impossible to achieve the object of the present invention. On the other hand, if it exceeds 15% by weight, the flavor of sesame becomes too strong, which impairs the original flavor of the seasoning, and is not preferable because it causes buildup and impairs physical properties such as texture and fluidity.

In the present invention, by using xanthan gum and/or carrageenan together with the sesame paste, it is possible to obtain an acidic liquid seasoning that has excellent dispersion stability of solids and does not cause excessive condensation (good fluidity). We used tragacanth gum, tamarind seed gum, and guar gum as stabilizers.

I tried using locust bean gum, etc., but none of them had a sufficient effect. In the present invention, the blending amount of the stabilizer varies depending on the physical properties desired for the intended seasoning, but in the case of xanthan gum, it is usually 0.03 to 0.25.
% by weight (in the aqueous phase), and in the case of carrageenan, 0
．． 0.05 to 0.5% by weight (in the aqueous phase), and even when these are used together, they may be appropriately determined within the above range. If the blending amount is less than the above lower limit, the sesame paste may separate, and the effect originally obtained by combining with sesame paste cannot be obtained. In addition, the upper limit M
If fj exceeds 1%, it is not preferable because the original physical properties of the seasoning will be impaired due to increase in density, gelation, etc.

Note that stabilizers are usually added to the aqueous phase that does not contain acids, monochloride, etc., and mixed sufficiently in fractions, but in some cases, they are added afterward, and as a finishing step, they are dispersed using a homogenizer or other homogenizer. may be uniform. In addition, in the present invention, other stabilizers such as tragacanth gum, tamarind seed gum, and karaya gum may be used as long as they do not impair the purpose of the present invention.

Guar gum, locust bean gum, etc. can also be used alone or in combination.
There is no problem even if more than one species is combined and added as one raw material for the aqueous phase.

Although the acidic liquid seasoning of the present invention can be used as it is, a fully satisfactory effect can be obtained, but it can also be subjected to heat treatment if necessary. In that case, the heat treatment method should be according to the conventional method.
This is a preferred treatment.

[Example] Next, the present invention will be explained in detail with reference to Examples.

Experimental Example 1 The raw materials of the formulation shown in Table 1 and the amount of bovine suntan gum shown in Table 2 were stirred and dissolved, and then heat sterilized at 75°C. After cooling, each sample was filled into a glass cylindrical bottle with a capacity of 200+I, and the viscosity and dispersion stability of the solid (black pepper) were examined. The results are shown in Table 2. The viscosity was measured at 20° C. using a B-type viscometer, and the dispersion stability of the solids was determined by observing the presence or absence of sedimentation of the solids 120 hours after sample preparation. Further, the black pepper used as the solid material was a general granular black pepper, and its average particle size was about 30 mesh.

Table 1 Sodium glutamate Vinegar Sugar diluted (Soy sauce Meat extract Salt Black pepper 0.2% l Ol O 18,0 20,0 1,0 1,0 0,3 Table 2 Viscosity Sedimentation of solids 10 ++ 20 ++ 80 ++ 400 + 1220 + *Control + 10: Sedimentation of solids is clearly observed +: Sedimentation of solids is slightly observed Handsuntanga L (wt%) 0, 03 0, 05 0, 1 * 0 , 25 0゜ 5 1 , 0 1 , 25: When a sample containing 0゜1% by weight of xanthan gum, in which no sedimentation of solids was observed, was used as a control, the dispersion stability of solids was clearly improved compared to the control. 1 xanthan gum
．． Although these samples had been added at a concentration of 0% or more, a clear difference in fluidity from the control was observed in these samples.

Experimental Example 2 The same operation as in Experimental Example 1 was performed except that xanthan gum and sesame paste in the amounts shown in Table 3 were used in place of xanthan gum. The results are shown in Table 3.

Table 3 Xanthan gum Sesame paste Viscosity (
Weight%) (Weight%) 0.01 5.0 10
+0.03 5.0 5
00.05 5.0 1200.1
5.0 2600.25 5
．． 0 11000.5 5.0 Gelled 1, 0 5.0 Horn 1.
255.0 Horn+: Slight sedimentation of solids observed: No sedimentation of solids Sedimentation of solids By adding 5% by weight of sesame paste to the control of Experimental Example 1, solids were dispersed. It is clear that the stability is significantly improved. At this time, no major differences in physical properties were observed. When 5% by weight of sesame paste was added, if the amount of bovine suntan gum was less than 0.03 times, the dispersibility of the sesame paste itself was insufficient. Furthermore, when 0.5% by weight or more of xanthan gum was added, gelation occurred, and a clear difference in the physical properties was observed.

Experimental Example 3 In Experimental Example 1, the same operation as in Experimental Example 1 was performed except that carrageenan shown in Table 4 was used instead of xanthan gum. The results are shown in Table 4.

Carrageenan superposition Sedimentation of solids where sedimentation is observed ++ ++ ++ ++: 0.1 for carrageenan where no sedimentation is observed! When the sample containing jt% was used as a control, the sample with 1.
Although these samples had been added at 0% or more, the physical properties of these samples were completely different, such as gelation.

Experimental Example 4 The same operation as in Experimental Example 1 was performed except that carrageenan and sesame paste in the amounts shown in Table 5 were used in place of xanthan gum. The results are shown in Table 5.

/ Table 5 Carrageenan Sesame paste Viscosity (
Weight %) (Overlapping %) 0.01 3. 0 2
+0.05 3. 0 3
0.1 3.0 100.25
3.0 3000.5 3.0
17001.0 3.0 Gelled 1, 25 3.0 Gelled +: Slight sedimentation of solids observed: Sedimentation of solids not observed Sedimentation of solids 3 weight for the control of Experimental Example 3 It is clear that the dispersion stability of the solids is significantly improved by adding % of sesame paste. At this time, no major differences in physical properties were observed. When sesame paste was added at 3% by weight, if carrageenan was less than 0.05% by weight, the sesame paste itself did not have sufficient dispersibility. Furthermore, when 1% by weight or more of carrageenan was added, gelation occurred, and a clear difference in the physical properties was observed.

Experimental Example 5 After stirring and dissolving the raw materials of the formulation shown in Table 6, xanthan gum and sesame paste in the amounts shown in Table 7, the mixture was heated at 75°C.
It was heat sterilized. After cooling, 200I! Each sample was prepared by filling it into a glass cylindrical bottle, and its viscosity and dispersion stability of the solid (apple pieulet) were examined. The results are shown in Table 7. The viscosity was measured using a B-type viscometer at 20°C, and the dispersion stability of solids was 120°C after making the sample Ml.
After a period of time, the presence or absence of sedimentation of solid matter was observed. Moreover, the apple puree used as a solid material was obtained by sufficiently crushing commercially available apples using a juicer.

No. 6 Soy sauce 22° Vinegar 8° Sand 1! 25゜Mirin
4゜Vegetable extract 1゜Apple puree 5. Table 7 - Tantan gum Sesame paste Viscosity Sedimentation of solids (wt%) Cwt%) 0.050.1 7 10.050.535 soil 0.05 1.0 80 0.05 5.0 120 -0.05 10
．． 0 200 -0.05 15.0 300
-0.8520.0 Gelled +: Soil where sedimentation, separation, etc. are observed: Slight sedimentation, separation, etc. - Two: Sedimentation/
It is clear that if the amount of sesame paste added is 0.5% by weight or less and no separation is observed, sufficient effects cannot be obtained. Also, 20
When more than % by weight was added, gelation occurred and differences in physical properties were observed.

In addition, in the above method, when carrying out the same procedure using carrageenan instead of xanthan gum (the amount added was 0.1% by weight), it was found that when sesame paste was added at 1 to 15% by weight, the solids sedimented. was not observed, and the results were good.

In addition, when 20% by weight of sesame paste was added, kelp was formed.

Example I The raw materials having the formulation shown in Table 8 were stirred and mixed and then heat sterilized at 60°C. After cooling, inner diameter 40 am, capacity 200 m1
When a sample was prepared by filling a glass cylindrical bottle, a good sample was obtained in which no sedimentation of solids (almond chips and white pepper) was observed.

8th surface water 50. 5g stabilizer (
xanthan gum) 0. 2 sugar
4.0 Sesame paste 2.0 Soy sauce 30.0 Sodium glutamate 0
．． 5 Almond chips 2.0 White pepper 0.2 Salt o, e Vinegar 10.0 Total 100.0g Example 2 The ingredients of the formulation shown in Table 9 were stirred and mixed and then heat sterilized at 90°C. After cooling, the sample was prepared by filling it into a glass cylindrical bottle with an inner diameter of 40 mm and a capacity of 200 mm. No sedimentation or separation of solid matter (mountain*) or separation of oil was observed, and the storage stability was determined by appearance. A sample with excellent properties was obtained.

No.9 Table water 51.7g stabilizer (
carrageenan) 0.4 sugar
13. .

Sesame paste 13.0 Regret 0.1 Salt 1. .

Sesame oil 0.8 Soy sauce 20.0 Total: 1oo.

Example 3 After stirring and mixing the raw materials of the formulation shown in Table 10, the mixture was heated to 70″C.
Sterilized by heating with a trowel. After cooling, inner diameter 40mm, capacity 20
When a sample was prepared by filling it into a 0ml glass cylindrical bottle, no sedimentation or separation of solid matter (-flavored chili pepper) or separation of oil was observed, and a sample with excellent storage stability in appearance was obtained. .

No. 1O surface water 61. 9g stable'
IpH (4 Santan Gum) 0.1 Stable Bacarrageenan) 0.1 Starch syrup 13.0 Sesame paste 3.0 Chili pepper 0.1 Salt 1.0 Sesame oil 0.8 Soy sauce 20.0 Meat extract 0.2 Total 100. 0&- [Effects of the Invention] The acidic liquid seasoning of the present invention maintains suspension and dispersion stability of solids for a long period of time without impairing the physical properties and characteristics of the seasoning itself, and also has a good appearance. It has high commercial value.

Claims (1)

[Claims] An acidic liquid seasoning characterized by containing sesame paste and xanthan gum and/or carrageenan as a stabilizer.