JPH0449390B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a novel acidic liquid seasoning. Acidic liquid seasonings have been known that consist of only an aqueous phase or an oil phase on top of the aqueous phase; the former is an oil-less dressing, and the latter is an oil-based seasoning. This is called mold dressing. These acidic liquid seasonings come in the form of products that contain spices uniformly dispersed in the aqueous phase, or those that have the oil phase colored red, and these are suitable for dietary habits. has brought about changes. However, in recent years, as dietary habits have become more diverse, there has been a desire to develop a completely new type of acidic liquid seasoning that has a flavor that has not been available before. As a result of extensive research in response to these demands, the present inventor has developed an acidic liquid seasoning that has a unique flavor that could not be tasted by adding miso to the aqueous phase. It has been found that this product is particularly suitable for seaweed salad. However, with such acidic liquid seasonings containing miso in the aqueous phase, the aqueous phase separates into an upper clear layer and a lower cloudy layer over time, which is undesirable in terms of appearance. It has been recognized that the condition exists. Therefore, the present inventor conducted further research on a method that could stabilize the dispersion of miso in the aqueous layer over a long period of time, and found that xanthan gum, which has been conventionally used as a thickener or dispersion stabilizer in acidic liquid seasonings. Even if gummy substances such as locust bean gum, guar gum, and tamarind gum are included, the initial purpose cannot be achieved, but if carrageenan is included in the aqueous phase along with miso, the aqueous phase will improve even after long-term storage. It has been found that it is possible to make the appearance of the product the same as that immediately after manufacture. The present invention was completed based on such knowledge, and is an acidic liquid seasoning that consists of only an aqueous phase part or an oil phase part further placed on the aqueous phase part. The present invention provides an acidic liquid seasoning characterized in that the aqueous phase contains miso together with carrageenan. The present invention will be explained in detail below. In the present invention, the term "acidic liquid seasoning" refers to a liquid seasoning that contains at least an aqueous phase portion that is acidic and contains an acidic raw material such as vinegar or an edible organic acid in fresh water. Typical examples include oil-less dressings consisting of only an aqueous phase, and separated dressings in which an oil phase is further placed on top of an aqueous phase. Among such acidic liquid seasonings, the acidic liquid seasoning of the present invention contains miso in the aqueous phase. The miso may be any conventional miso, and there are no restrictions on the type of miso, such as white miso or red miso, or the degree of soybean grinding. The content in the aqueous phase portion may vary depending on the desired final product, so it is difficult to determine it unconditionally, but it is generally about 5 to 30% of the total weight of the aqueous phase portion.
If it is less than 5%, it is difficult to impart the unique flavor of miso to the final product, and if it is more than 30%, the final product will not only have a too strong salty taste but also have a mushy water phase, which is especially bad for acidic liquid seasonings. In the case of a separate dressing in which an oil phase is further placed on top of an aqueous phase, the interface between the aqueous and oil phases is difficult to separate cleanly even if the dressing is shaken before use and then left to stand still. This is because the appearance tends to be impaired. The acidic liquid seasoning of the present invention contains miso in the aqueous phase as described above, but in order to stabilize the dispersion of this miso in the aqueous phase over a long period of time, the aqueous phase further contains miso. It contains carrageenan. Carrageenan is a type of galactan polysaccharide with sulfate groups, and is obtained from red algae. This product is permitted to be added to foods and is commercially available, so any commercially available product may be used in the present invention. The content of carrageenan in the aqueous phase may vary depending on the content of miso in the aqueous phase, but generally it may be about 0.1 to 0.4% based on the total weight of the aqueous phase. Within this range, the dispersion of miso in the aqueous phase can be stabilized for a long period of time. If the amount is more than 0.4%, the viscosity of the aqueous phase increases and the texture of the final product tends to become heavy, which is unfavorable in terms of flavor. An emulsification phenomenon occurs between the phase part and the oil phase part, making it difficult to separate even if left standing, and the appearance tends to be impaired.
Therefore, in the present invention, the preferred range is generally about 0.1 to 0.35%. The water phase component raw materials of the acidic liquid seasoning of the present invention other than miso and carrageenan are not particularly different from those of conventional products of this type except for gum substances. Typical component raw materials and their typical blending ratios are shown in Table 1 below. Table 1 Ingredient parts by weight Vinegar (including citrus juice) 30-60 Fresh water 30-60 Seasonings (sugar, salt, monosodium glutamate, sodium inosinate, soy sauce, etc.) 2-30 Spices or condiments (peppers, herbs) (mustard, pepper, garlic, onion, etc.) 0.2 to 1 In the case of a so-called separate dressing in which the acidic liquid seasoning of the present invention further has an oil phase on top of the water phase, the oil phase The ingredients are not particularly different from those of conventional products of this type, and include salad oils such as soybean, corn, sunflower, safflower, cottonseed, rice, and rapeseed, or mixed oils thereof, or sesame oil, etc. It is an edible oil. At this time, the ratio of the water phase part to the oil phase part is not different from the conventional one, and the ratio of the water phase part to the oil phase part is usually 90 to 90.
40: About 10-60. Incidentally, it is optional to contain oil-soluble spices such as oleoresin paprika, oleoresin capsicum, oleoresin ginger, etc. in the oil phase. The acidic liquid seasoning of the present invention consisting of the above-mentioned ingredient raw materials may be manufactured according to the conventional manufacturing method of this kind of thing, and miso and its dispersion stabilizer are used as part of the ingredient ingredients of the aqueous phase. There is no particular difference except that carrageenan is used. However, carrageenan partially dissolves in cold water, but it is soluble in hot water, so when preparing the mixed solution for the aqueous phase, it must be heated and dissolved in clear water in advance, and after cooling, other raw materials are added. This can be said to be more convenient for work operations. Hereinafter, the present invention will be explained in more detail with reference to Examples. In the present invention, all % means weight %. Example 1 Separable dressings were produced according to a conventional method from component raw materials having the blending ratios shown in Table 2 below. First, a mixed solution for the aqueous phase was prepared from the raw materials for the aqueous phase according to a conventional method, and then a separately prepared 200
Fill a specified amount of this into a ml glass container,
Further, a predetermined amount of soybean salad oil was placed on top of each soybean salad oil so that the total liquid volume was 180 ml each. A product of the present invention and four types of control products were prepared by changing the dispersion stabilizer used in the production. Next, each product was subjected to observation of changes over time in its dispersion state in the aqueous phase. At this time, each product was shaken after being stored for one month, and the condition one hour later was also observed. The results are shown in Table 3 below. Table: Mixing ratio of two component raw materials (%) Aqueous phase raw materials: Vinegar (8% acidity rice vinegar) 15.0 Miso (white miso) 15.0 Soy sauce 10.0 Salt 5.0 Spices (pepper, red pepper, garlic, onion)
1.0 Dispersion stabilizer x Shimizu 100-(46+x) 100.0 Oil phase raw material: Soybean salad oil 100.0 (Note: The ratio of water phase to oil phase is a weight ratio of 65:35 Ta.)

[Table] According to the above examples, the acidic liquid seasoning of the present invention is an acidic liquid seasoning with a novel miso flavor that has not been tasted before, and furthermore, the dispersion of miso in the aqueous phase is It is understood that it has been stabilized over a long period of time. Example 2 This example shows the effect of the content of carrageenan in the aqueous phase on the final product of the present invention. A separate dressing was produced in the same manner as in Example 1 using carrageenan as a dispersion stabilizer. A total of 10 types of products were prepared by varying the amount of carrageenan used. After each product was stored at room temperature for one month, the dispersion state of the miso in the aqueous phase and the state after 1 hour of shaking were observed. The results are shown in Table 4 below.

[Table] Example 3 Separable dressings were manufactured according to Example 1 above from component raw materials having the blending ratios shown in Table 5 below. Table : Mixing ratio of 5 component raw materials (%) Water phase raw materials: Vinegar (apple vinegar with 10% acidity) 18.0 Miso grains 20.0 Lemon juice 2.0 Salt 5.0 Sugar (white sugar) 10.0 Spices (ginger, onion, chili pepper)
0.5 Carrageenan (same product as Example 1) 0.1 Fresh water 44.4 100.0 Oil phase raw material: Soybean salad oil 100.0 (Note: The ratio of water phase to oil phase is by weight, water phase: oil phase: 60:40) ) The thus obtained separated dressing had an extremely good dispersion state only in the aqueous phase, which was the same as that immediately after production, even after one month of storage at room temperature.

Claims (1)

[Scope of Claims] 1. An acidic liquid seasoning consisting of only an aqueous phase, or an oil phase further placed on the aqueous phase, wherein the aqueous phase comprises miso together with carrageenan. An acidic liquid seasoning characterized by containing. 2 The content of carrageenan is based on the total weight of the aqueous phase.
The acidic liquid seasoning according to claim 1, which has a content of 0.1 to 0.4%.