JPH0449389B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a new method for producing acidic liquid seasonings. Hitherto, acidic liquid seasonings have been known that consist of only an aqueous phase containing vinegar, clean water, other seasonings, etc., or that have an oil phase further placed on top of this aqueous phase. The latter is called oil-less dressing, and the latter is called separate dressing. These acidic liquid cooking materials include those with viscosity added to the aqueous phase or those containing spices, etc., and gummy substances for food additives are usually used to add viscosity or to maintain the dispersion of spices. It is used. However, conventional products using these gums lack mellowness, meaning that the taste of other seasonings contained in them can be felt directly on the tongue, and they are not used in amounts that give viscosity. Although the texture is light when mixed with spices, the texture is heavy when the viscosity of the aqueous phase is increased to the extent that spices, especially coarsely ground spices, are dispersed and retained. There is a problem. Under these circumstances, it is desirable to develop a thickener that can impart mellowness to the aqueous phase and also be able to disperse and maintain spices, etc. in the aqueous phase without increasing the viscosity too much. It is rare. As a result of extensive research in response to these demands, the present inventor found that among the conventionally known gums for food additives, acidic liquid seasonings tend to gel like agar when used together. If xanthan gum and locust bean gum are used in a specific manner, their simultaneous use is generally avoided in the production of That is,
If these gummy substances are brought into a state where they can be gelled in the presence of moisture, and then used after being disassembled or disassembled after being gelled, the action and effect as a thickening agent that meets the above-mentioned requirements will be achieved. The present inventors have discovered that the present invention can be obtained, and have completed the present invention. When producing an acidic liquid seasoning containing at least an aqueous phase part, the present invention provides that xanthan gum and locust bean gum are brought into a gelatinable state in the presence of water as part of the raw materials for the aqueous phase part, and then Alternatively, the present invention provides a method for producing an acidic liquid seasoning, which is characterized in that it is used after being gelled and disassembled. The present invention will be explained in detail below. The acidic liquid seasoning to which the method of the present invention is applied refers to a liquid seasoning that contains an acidic raw material such as vinegar or edible organic acid in fresh water and includes at least an aqueous phase portion that exhibits acidity. Typical examples include oil-rest dressings consisting of only an aqueous phase, and separated dressings in which an oil phase is further placed on top of an aqueous phase. Acidic raw materials such as vinegar and edible organic acids that can be used to make the aqueous phase acidic include various types of vinegar,
In addition to edible organic acids such as citric acid, acetic acid, and malic acid,
Examples include citrus fruit juice, typified by lemon juice. Other raw materials that can be added to the aqueous phase include sugar, common salt, sodium glutamate, sodium inosinate, tomato paste, wine, seasonings such as soy sauce, and various spices. Here, spices include plant seeds, fruits,
Spices are generally dried flowers, leaves, roots, stems, skins, etc. that give flavor and pungency, and include peppers such as red bell pepper and white pepper, tarragon, marjoram, dale, etc. Examples include herbs such as basil and parsley, as well as mustard, pepper, garlic, and onion. In the present invention, these spices can be used regardless of the degree of crushing, but in particular, coarsely crushed products (course products) of these spices, which have conventionally been difficult to maintain uniformly dispersed in the aqueous phase,
For example, coarsely ground spices such as red bell pepper course, herbal spice course, ground mustard, ground pepper, garlic course and onion course are preferably used. According to the method of the present invention, the ingredient raw materials of the aqueous phase as described above are, although not intended to be limiting,
It is sufficient to use the compounding ratios conventionally employed in the production of acidic liquid seasonings. Typically, when vinegar is used as the acidic raw material,
By weight, fresh water: vinegar: seasonings: spices
It is used in a ratio of 30-60:30-60:2-30:0.2-4. According to the method of the present invention, xanthan gum and locust bean gum are further used in combination as raw materials for the aqueous phase in a specific manner. That is, these gummy substances are brought into a state in which they can be gelled in the presence of moisture, and then, or after being gelled, they are disassembled. In the present invention, "making it into a state where it can gel in the presence of moisture" means swelling it by heating in the presence of moisture and then leaving it as it is or placing it in an atmosphere that causes gelation by cooling. do. In practice, xanthan gum and locust bean gum are generally heated to about 85 to 95 degrees Celsius together with water-containing liquid ingredients such as fresh water or vinegar, and then left as is or cooled appropriately. good. Furthermore, in the present invention, "subsequently or after gelling it, dismantling it" means immediately giving a physical stimulus to something that is ready to gel to prevent it from gelling, or Alternatively, it means that once the substance is gelled, a physical stimulus is applied to break the gel state and liquefy it. In fact, in general, it is sufficient to liquefy a material that is ready to gel immediately or after gelling it by applying a physical stimulus such as pressurization or shaking. According to a preferred embodiment of the present invention that more specifically indicates the above-mentioned "specific usage mode," xanthan gum and locust bean gum are first uniformly mixed with a liquid raw material containing water such as fresh water or vinegar, Next, it is introduced into a plate heater and heated to about 85 to 95°C, and then immediately introduced to a plate cooler and cooled until the product temperature reaches about 15 to 25°C. According to such an embodiment, xanthan gum and locust bean gum can be brought into a state where they can gel in the presence of moisture, and can be physically stimulated by pressure feeding while passing between plate coolers. In other words, this is very preferable because it can be prevented from gelling and can be liquefied. Moreover, it has the advantage that such actions can be performed continuously. The amounts of xanthan gum and locust bean gum used in the above-mentioned usage patterns cannot be determined unconditionally, as they may vary depending on the ingredients of the aqueous phase, their blending ratio, and the degree of crushing of the spices to be added. Generally speaking, the content of each of them may be about 0.02 to 0.08% based on the total weight of the raw materials in the aqueous phase. If both of these are used within these ranges and in the manner described above, it is possible to impart mellowness to the aqueous phase, and it is also possible to add spices, etc. without increasing the viscosity of the aqueous phase too much. It can be dispersed and maintained in the aqueous phase. If it is less than 0.02%, the resulting final product will lack the mellowness described above, while if it is more than 0.08%, the viscosity of the aqueous phase of the final product will become high and it will become heavy between meals.
In addition, when coarse spices are added, it is preferable to use 0.03% or more from the viewpoint of effectively ensuring their dispersion and retention in the aqueous phase. Furthermore, the blending ratio between xanthan gum and locust bean gum is arbitrary as long as they are used within the above-mentioned range. As described above, the purpose of the present invention is achieved by using xanthan gum and locust bean gum in combination in a specific manner, but the products obtained by using both of them together, depending on their blending ratio, The upper layer of the aqueous phase may become transparent during storage of the product, and if the product is left to stand after shaking, the bottom layer of the aqueous phase may become transparent after about 12 hours. may be recognized. The present inventor has found that in such cases, such a phenomenon becomes less likely to occur when other gums for food additives, such as guar gum, tamarind gum, tragacanth gum, karaya gum, etc., or a mixture thereof are further used in combination. . At this time, the method of actually using them together is not particularly limited, but when xanthan gum and locust bean gum are used in a specific usage mode, i.e., when they are used together with fresh water or a liquid raw material containing water such as vinegar, It is preferable to add it when uniformly mixing. The amount of these other gummy substances to be used is generally preferably about 0.3 to 0.5% based on the total weight of the raw materials in the aqueous phase. This is because as it becomes less than 0.3%, it becomes difficult to obtain the effect of using other gums in combination, and as it becomes more than 0.5%, the viscosity of the aqueous phase of the final product increases and the texture becomes heavy. The method for producing an acidic liquid seasoning of the present invention includes using xanthan gum and locust bean gum together as part of the raw materials of the aqueous phase in the specific usage mode described above, and preferably further as a food additive. This method is similar to the conventional manufacturing method of this type except that a gum substance is also used. The timing of adding powdered or solid raw materials other than gum is not particularly limited, but xanthan gum, locust bean gum, and preferably other gums may be added in a specific manner according to the method of the present invention. It can be said that it is convenient in terms of work operation to add it to the liquefied product obtained after the addition. According to the method of the present invention, when producing a so-called separated dressing in which an oil phase is further placed on an aqueous phase as an acidic liquid seasoning, the main ingredient raw materials for the oil phase are: Although the present invention is not limited to the following, it is generally possible to use what has been conventionally used in the production of this type of product, that is, ordinary liquid salad oil. At this time, the ratio of the aqueous phase to the oil phase used is also the same as in the conventional method, and the conventional ratio of aqueous phase to oil phase is usually about 100:5 to 300. It is optional to add oil-soluble spices such as oleoresin capsicum, oleoresin ginger, and oleoresin paprika to the oil phase. Next, the effects of the present invention can be seen in the results of the following test examples in which a product obtained by the method for producing an acidic liquid seasoning of the present invention is compared with a product obtained by changing the gum quality used in the method of the present invention. It shows. In this test example, a separate dressing was produced as an acidic liquid seasoning. In the present invention, all percentages are by weight. Test Example An acidic liquid seasoning in the form of a separate dressing was produced from the ingredients in the mixing ratio shown in Table 1 below. First, vinegar, clean water, and gum substances were mixed uniformly, then introduced into a plate heater and heated to about 90°C, and then immediately introduced into a plate cooler and cooled until the product temperature reached about 20°C. The remaining aqueous phase raw materials were added and mixed into the liquefied product thus obtained to prepare a liquid mixture for the aqueous phase. Next, pour this mixture into a 200ml glass container prepared separately.
Fill to 120g and add 60g of soybean salad oil on top.
A bottled acidic liquid seasoning product in the form of a separate dressing with a liquid height of about 13 cm was produced by placing 1.5 g of the acidic seasoning. still,
In the above production, the gums are shown in Table 2 below.
An implementation product of the present invention and a control product were manufactured using the products shown in . The texture of each separated dressing product thus obtained, the state of dispersion of spices 12 hours after production, and the state of the upper layer of the aqueous phase 6 months after production were examined. The results are shown in Table 2 below. Table 1 component raw material blending ratio (%) Aqueous phase raw materials: Vinegar (rice vinegar with acidity 10%) 30.0 Fresh water 58.5-x Sugar 10.0 Sodium glutamate 0.5 Coarsely ground spices (mixture of equal weight) 1.0 Roughly ground mustard (0.5 ~1.0mm large) Onion course (0.5-1.0mm pieces) Red bell pepper course (1-2mm large) Garlic course (0.5-1.0mm pieces) Gummies x 100.0 Oil phase raw material: Soybean salad oil 100.0

[Table] Note: The symbols in the dispersion status of spices have the following meanings.
○...Almost uniformly dispersed ×...Mostly settled at the bottom of the aqueous phase From the above results, the product obtained by the method of the present invention has a mellowness in the aqueous phase, and also contains spices. spices, especially coarsely ground spices, etc., can be dispersed and maintained almost uniformly, and even in this case, the viscosity of the aqueous phase is not very high, so it is difficult to feel the weight of the texture due to viscosity. One thing is understood. The reason why such a product can be obtained by using xanthan gum and locust bean gum together in a specific manner as part of the raw materials of the aqueous phase according to the method of the present invention is not clear, but it is probably due to the following reasons: It is presumed that this is because when the above-mentioned gum substance is used in combination in a specific manner, a three-dimensional structure that does not easily appear as viscosity is formed in the aqueous phase. In addition, from the above results, the product obtained by the method of the present invention in which other gums for food additives are also used as part of the raw materials for the aqueous phase, even after long-term storage, the aqueous phase It can be seen that the upper layer part hardly becomes transparent and its appearance can be maintained in the state immediately after manufacture. The reason why such a product can be obtained by using other gums in combination is probably because the three-dimensional structure once formed by xanthan gum and locust bean gum also tends to shrink over time. It is presumed that this is because the gummy substance acts to prevent its contraction. Hereinafter, the present invention will be explained in more detail with reference to Examples. Example 1 Separate type was prepared in the same manner as in the above test example from the component raw materials with the mixing ratio shown in Table 3 below, except that the mixing ratio of the aqueous phase part and the oil phase part was 8:2 by weight. An acidic liquid seasoning in the form of a dressing was produced. The product obtained in this way has a water phase viscosity of about 200 cps, a light and mellow texture, and even after long-term storage, the spices are well dispersed and the rising part of the water phase is transparent. No layer was observed, and the lowest part of the aqueous layer did not become transparent even after being shaken vigorously and stored for a long period of time. Table: Mixing ratio of three component raw materials (%) Aqueous phase raw materials: Vinegar (malt vinegar with acidity 8%) 38.0 Fresh water 50.76 Sugar 9.5 Sodium glutamate 0.5 Coarsely ground spices (mixture of equal weight) 0.8 Tarragon course Dil course Basil course Parsley All courses are 0.5-1.0mm large xanthan gum 0.03 Locust bean gum 0.03 Guar gum 0.38 100.00 Oil phase raw material: Soybean salad oil 100.00 Example 2 Acidic liquid in the form of oil-less dressing from component raw materials in the blending ratio shown in Table 4 below Manufactured seasonings. First, vinegar, fresh water, ketchup, lemon juice, and gum substances are mixed uniformly, and this is then sequentially introduced into a plate heater and then a plate cooler for treatment according to the above test example, and the mixed liquid for the aqueous phase is prepared. It was prepared into an oil-less dressing product. The product obtained in this way has a viscosity of approximately 230 cps, has a light and mellow texture, and even after long-term storage, the spices are well dispersed, and a transparent layer is observed in the rising part of the aqueous phase. Moreover, even after being shaken vigorously and stored for a long period of time, the lowest part of the aqueous phase did not become transparent. Table: Mixing ratio of 4 component raw materials (%) Water phase raw materials: Vinegar (5% acidity ring vinegar) 30.0 Fresh water 52.0 Ketchup 15.0 Lemon juice 1.1 Sodium glutamate 0.4 Crushed spices (mixture of equal weight) 1.1 Red bell pepper course (1-2mm large) Garlic course (0.5-1.0mm piece) Onion course (0.5-1.0mm piece) Parsley course (0.5mm-1.0mm large) Xanthan gum 0.05 Locust bean gum 0.05 Guar gum 0.30 Total 100.00.

Claims (1)

[Claims] 1. When producing an acidic liquid seasoning containing at least an aqueous phase, xanthan gum and locust bean gum are brought into a gelatinable state in the presence of water as part of the raw materials for the aqueous phase; A method for producing an acidic liquid seasoning, characterized in that the seasoning is then used after being disassembled or after gelling. 2. The method for producing an acidic liquid seasoning according to claim 1, wherein another gum material for food additives is also used as part of the raw materials for the aqueous phase. 3. The method for producing an acidic liquid seasoning according to claim 1, wherein the acidic liquid seasoning contains spices in the aqueous phase.