JPH082260B2 - Frothy seasoning - Google Patents

Description

TECHNICAL FIELD The present invention relates to a foamy seasoning.

[Conventional technology]

Traditionally, dretsing, tempura soup, noodle soup, soy sauce, vinegar,
Liquid seasonings such as Worcester sauce have been used for seasoning while maintaining a solution state.

[Problems to be Solved by the Invention]

Therefore, the conventional seasoning liquid has poor adhesiveness, and in the case of a form in which the target food is poured from above, such as dressing, as a result, the poured seasoning liquid sinks to the lower part of the target food, resulting in the entire target food. It is extremely difficult to make a uniform seasoning, and in the case of using it in a container such as tempura sauce, it is necessary to use a special container, not to mention the inconvenience. The reality was that it had to be extremely uneconomical because it had to be put in a container.

Further, in recent years, for health reasons, there is a demand for a reduction in salt intake. As such a reduction method, the salt of the seasoning liquid itself is reduced, or the amount of the seasoning liquid used is limited. All had to sacrifice taste satisfaction.

Therefore, the present inventor has conducted various studies in order to solve the problems of the conventional liquid seasoning, and as a result, if the seasoning is foamed, it has excellent adhesiveness and a small amount of uniform seasoning is possible. At the same time, the present invention has been completed by discovering that the tongue contact area of the seasoning increases, so that a satisfactory taste can be obtained even with a small amount, and the effect of reducing salt can be reasonably achieved.

[Means for solving the problem]

That is, the present invention, non-oil dressing, tempura soup, noodle soup, non-oil liquid seasoning selected from vinegar and Worcestershire with agitation with quillaja saponin or egg white,
A foamy seasoning having a specific volume of 3 to 10 obtained by foaming.

The foamy seasoning of the present invention can be obtained by adding quillaja saponin or egg white as a foaming agent to the above non-oil liquid seasoning and appropriately stirring and mixing.

The foam in the present invention preferably has a specific volume (volume after foaming / volume before foaming) of 3 to 10, and especially about 5 to 7,
Further, bubbles having a particle diameter of 5 mm or less, and particularly 2 mm or less, give particularly good results in obtaining a uniform adhesion effect without sinking. When the specific volume is smaller than this range, sinking is likely to occur, and when the specific volume and the bubble particle size are out of this range, the taste and texture are inferior and it is difficult to maintain the structure. .

Quillaja saponin or egg white may be appropriately adapted so as to have the above-mentioned specific volume, and it is effective that Quillaja saponin is about 0.1 to 5% by weight and egg white is about 0.5 to 5% by weight.

The stirring and mixing may be performed using a stirring and mixing machine such as a mixer at a rotation speed of 500 to 1,000 rpm for about 5 to 15 minutes.

[Action]

INDUSTRIAL APPLICABILITY Since the present invention is a foam-like seasoning, it is excellent in adhesiveness and the tongue contact area is increased.

〔The invention's effect〕

Therefore, when the foamy seasoning of the present invention is used, it is possible to season the target food surface evenly with a small amount, and since no subsidence occurs, it can be used extremely efficiently without waste. Also, in the case of seasonings such as tempura sauce, it does not require a special container and can be directly added to the surface of the tempura for use.
So to speak, they can all be used as dressing types very easily.

Moreover, since the seasoning of the present invention is foamy, the taste can be sufficiently satisfied even with a small amount, so that the intake of salt can be suppressed without difficulty, and the effect of reducing salt can be achieved.

In particular, when the present invention is carried out as a vegetable dressing, it is possible to provide a low-calorie dressing because it is possible to obtain a non-oil dressing that does not give an unpleasant taste to the taste without adding fats and oils.

〔Example〕

 The present invention will be further described with reference to examples.

Example 1 A liquid consisting of 25 g of soy sauce, 3 g of sugar, 12 g of mirin, 2 g of chemical seasoning, 5 g of flavor raw material, 0.02 g of quillaja saponin, and 53 g of water was added with a whisk (hand mixer HM85: manufactured by Ishizaki Electric Co., Ltd.). The mixture was stirred and mixed at a rotation speed of 500 rpm for 5 minutes to obtain a foamy soy sauce.

The specific volume of this tempura sauce was 5.9, and the bubble particle size was 3 mm or less.

When this was directly added to the surface of the tempura, it was evenly attached without sinking.

Example 2 Soy sauce 20 g, sugar 6 g, mirin 2 g, acidulant 0.5 g, spice 0.2
A liquid composed of 5 g, egg white 0.7 g, xanthan gum 0.03 g, and water 70.5 g was treated in the same manner as in Example 1 to obtain a foamy vegetable dressing.

The specific volume of this dressing was 5.5, the bubble particle size was 3 mm or less, and most were 0.5 mm or less.

When this was poured onto the surface of the vegetables, it was adhered uniformly without sinking. In addition, this was a dressing that had no unpleasant taste in taste despite the fact that no fat was used.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Kazuhito Shoji 3-16-11 Okaido, Tatebayashi, Gunma Prefecture (56) References JP-A-60-54659 (JP, A) JP-A-48-68778 (JP, A) ) JP-A-1-108957 (JP, A) JP-A 64-10959 (JP, A)

Claims (1)

[Claims] 1. A foam having a specific volume of 3 to 10 obtained by stirring and foaming a non-oil liquid seasoning selected from non-oil dressing, tempura soup, noodle soup, soy sauce, vinegar and Worcester sauce together with quillaja saponin or egg white. seasoning.