JPH08317771A - Production of liquid condiment containing grated vegetable - Google Patents
Production of liquid condiment containing grated vegetableInfo
- Publication number
- JPH08317771A JPH08317771A JP7125080A JP12508095A JPH08317771A JP H08317771 A JPH08317771 A JP H08317771A JP 7125080 A JP7125080 A JP 7125080A JP 12508095 A JP12508095 A JP 12508095A JP H08317771 A JPH08317771 A JP H08317771A
- Authority
- JP
- Japan
- Prior art keywords
- grated
- liquid
- frozen
- seasoning
- vegetables
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、サラダや肉類等の食品
に、液状調味料の風味とともに大根おろしなどのおろし
野菜原料そのものの食感と風味を十分に付与することが
できるおろし野菜含有液状調味料の製造方法に関するも
のである。[Field of Industrial Application] The present invention is a liquid seasoning containing a grated vegetable which can sufficiently impart the texture and flavor of the grated vegetable raw material itself such as grated radish to the food such as salad and meat as well as the flavor of the liquid seasoning. The present invention relates to a method of manufacturing a food.
【０００２】[0002]
【従来の技術】一般に、野菜などにかけて食するドレッ
シング等の液状調味料は、従来のように西洋風のものに
限らず、最近では醤油、味噌等をベースとして、これに
青じそ、梅、ゆず、大根おろし、ねぎ等を添加し、幅広
い味わいを付与した和風味の製品が多種多様に開発され
ている。このような和風味の液状調味料にあっては、そ
の成分中に大根、人参、玉葱等をすりおろしたおろし野
菜を含有させたおろし野菜含有調味料製品も多数開発さ
れており、このような開発例としては、例えば、おろし
大根を含む水相部と、油相部とからなることを特徴とす
る分離型のドレッシング（特開昭６４−６０３５１号）
が提案されている。2. Description of the Related Art Generally, liquid seasonings such as dressings that are eaten over vegetables are not limited to Western-style ones as in the past, but recently, soy sauce, miso, etc. are used as bases, and aojiso, plum, yuzu, A wide variety of Japanese-flavored products have been developed by adding grated daikon radish, green onions, etc. to give them a wide range of flavors. In such a Japanese-style liquid seasoning, a number of seasoned products containing grated vegetables containing grated vegetables such as radish, carrot, onion, etc. in its ingredients have also been developed. As a development example, for example, a separation type dressing characterized by comprising an aqueous phase portion containing grated radish and an oil phase portion (Japanese Patent Laid-Open No. 64-60351).
Is proposed.
【０００３】しかし、このようなおろし野菜含有液状調
味料製品にあっては、サラダ等の食品に添加した場合、
おろし野菜原料の粒径が小さくなり過ぎるとおろし野菜
は他の液状調味料原料素材と共に食品容器の底部に流れ
落ちやすく、食する際に食品上に保持され難いため、お
ろし野菜原料そのものの食感と風味を十分にはサラダ等
の食品に付与することができず、また、外観的にも良好
と呼べるものではなかった。又、おろし野菜含有液状調
味料製品を製造するに当たっては、おろし野菜の食味な
どの品質が低下しやすく、かつ大量のおろし野菜を使用
する場合には、ハンドリングが煩雑であり、工業的生産
性が低下するとの問題があった。However, in such a liquid seasoning product containing grated vegetables, when it is added to food such as salad,
If the grain size of the grated vegetable raw material becomes too small, the grated vegetable easily flows down to the bottom of the food container along with other liquid seasoning raw material, and it is difficult to hold it on the food when eating, so the texture of the grated vegetable raw material itself The flavor could not be sufficiently imparted to foods such as salads, and the appearance was not satisfactory. Moreover, in producing a liquid seasoning product containing grated vegetables, the quality such as the taste of grated vegetables is likely to deteriorate, and when a large amount of grated vegetables is used, the handling is complicated and the industrial productivity is low. There was a problem with the decline.
【０００４】[0004]
【発明が解決しようとする課題】本発明は、液状調味料
の風味とともに大根おろしなどのおろし野菜原料そのも
のの食感と風味をサラダや肉類等に十分付与することが
できるおろし野菜含有液状調味料を製造することができ
る効率的な製造方法を提供することを目的とする。DISCLOSURE OF THE INVENTION The present invention provides a liquid seasoning containing grated vegetables which can sufficiently impart the texture and flavor of the raw material of grated vegetables such as grated radish along with the flavor of the liquid seasoning to salads and meats. An object is to provide an efficient manufacturing method that can be manufactured.
【０００５】[0005]
【課題を解決するための手段】本発明は、おろし野菜含
有液状調味料を製造するにあたり、野菜をおろした後、
冷凍させたものを用意し、これをおろし野菜含有液状調
味料製造時に切削し、次いで切削した冷凍おろし野菜を
攪拌中の調味液体に加えると上記課題を効率的に解決で
きるとの知見に基づいてなされたのである。すなわち、
本発明は、冷凍おろし野菜を切削し、次いで切削した冷
凍おろし野菜を攪拌中の調味液体に加えることを特徴と
するおろし野菜含有液状調味料の製造方法を提供する。Means for Solving the Problems In producing a liquid seasoning containing grated vegetables, the present invention comprises:
Based on the knowledge that the above problems can be efficiently solved by preparing a frozen product, cutting it during the production of a liquid seasoning containing grated vegetables, and then adding the cut frozen grated vegetables to the seasoning liquid under stirring. It was done. That is,
The present invention provides a method for producing a liquid seasoning containing grated vegetables, which comprises cutting frozen grated vegetables and then adding the cut frozen grated vegetables to a seasoning liquid under stirring.
【０００６】本発明でいう液状調味料とは、水、食酢、
柑橘類の果汁又は醤油などの水性液状物を必須成分と
し、これに食塩、糖類、香辛料等を攪拌、混合したも
の、あるいはこれにサラダ油、ナタネ油、ゴマ油等の食
用植物油脂を加えて製造されるものを指す。ここで、液
状調味料をドレッシングあるいはドレッシングタイプと
して使用する場合には、食酢及び／又は柑橘類の果汁
を、液状調味料中に酢酸としての酸度が0.５〜2.０重量
％（以下、％と略称する）となるように含有させるのが
野菜や肉等の食品に程よい酸味を付与し新鮮でさわやか
な食味を得ることができるので好ましい。尚、ここでい
う酸度とは、試料が中性（ｐＨ8.３）になるまで滴定に
要したＮａＯＨの量を基にして計算された酢酸としての
酸度をいう。食用植物油脂を加えて製造される液状調味
料は、水相と油相が分離された状態の分離型の液状調味
料となり、このタイプの液状調味料に、ホイッパー、ホ
モジナイズ、コロイドミルあるいは乳化剤を用いて、均
一に乳化したものが乳化型の液状調味料である。又、最
近に至っては、食用植物油脂を加えることなく製造する
ノンオイルタイプの液状調味料も製造されるようになっ
たが、本発明の液状調味料は、これらの全てを含むもの
である。そして、本発明で対象とする液状調味料は、直
接食品に振りかけるなどして食用に供するのに特に有用
である。The liquid seasoning as used in the present invention means water, vinegar,
Aqueous liquid such as citrus juice or soy sauce is used as an essential component, and salt, sugar, spices, etc. are stirred and mixed, or it is produced by adding edible vegetable oils such as salad oil, rapeseed oil, and sesame oil. Refers to something. Here, when the liquid seasoning is used as a dressing or a dressing type, vinegar and / or citrus fruit juice has an acidity of 0.5 to 2.0% by weight as acetic acid in the liquid seasoning (hereinafter,% Is abbreviated as "). It is preferable to add moderate acidity to foods such as vegetables and meat to obtain a fresh and refreshing taste. The acidity referred to here is the acidity as acetic acid calculated based on the amount of NaOH required for titration until the sample becomes neutral (pH 8.3). Liquid seasonings produced by adding edible vegetable oils and fats become separation type liquid seasonings in a state where the water phase and the oil phase are separated, and in this type of liquid seasonings, whipper, homogenize, colloid mill or emulsifier The emulsified liquid seasoning is obtained by uniformly emulsifying it. Further, recently, non-oil type liquid seasonings produced without adding edible vegetable oils and fats have also been produced, but the liquid seasoning of the present invention includes all of these. The liquid seasoning targeted by the present invention is particularly useful for edible food by sprinkling it directly on food.
【０００７】本発明では、液状調味料を製造するにあた
り、先ず、冷凍おろし野菜を用いることを特徴とする。
この冷凍おろし野菜は、一般に、すりおろして食するこ
とができる野菜であれば、特に限定されるものではな
く、例えば、大根、玉葱、人参、生姜等の野菜を常法に
よりすりおろした後凍結させるが、例えば−２０〜−６
０℃で凍結させたものが好ましい。おろし野菜の凍結温
度が前記範囲より高くなり過ぎると、凍結状態が不十分
で切削機でおろし野菜を切削する作業性が低下する傾向
がある。また、反対に凍結温度を前記範囲より低くする
には凍結コストが多大にかかるようになるので好ましく
ない。ここで、すりおろした後の野菜の大きさとして
は、任意の大きさのものを使用することができるが、お
ろし野菜全体の６０％以上が粒径１〜６ｍｍまたは４０
以上が粒径２〜６ｍｍの大きさのものが好ましいが、お
ろし野菜全体の６０％以上（特に６０〜１００％）が粒
径１〜６ｍｍで、かつ、４０％以上（特に４０〜１００
％）が粒径２〜６ｍｍであるのがさらに好ましい。この
ような大きさのおろし野菜を使用すると、サラダなどの
食品にふりかけた場合、おろし野菜としての食感と具材
感をより良好に発揮できる。前記おろし野菜の粒径が小
さくなり過ぎるかあるいはその割合が少なくなり過ぎる
と、食品にふりかけた場合に具材感と食感を良好に保持
することができなくなる傾向がある。反対に前記おろし
野菜の粒径が大きくなり過ぎるとすりおろした野菜とし
ての外観が好ましいものでなくなる傾向がある。In the present invention, when the liquid seasoning is manufactured, first, frozen grated vegetables are used.
This frozen grated vegetable is not particularly limited as long as it is a vegetable that can be grated and eaten, and for example, vegetables such as radish, onion, carrot and ginger are grated by a conventional method and then frozen. However, for example, -20 to -6
Those frozen at 0 ° C are preferred. If the freezing temperature of the grated vegetables is higher than the above range, the frozen state tends to be insufficient, and the workability of cutting the grated vegetables with a cutting machine tends to decrease. On the contrary, if the freezing temperature is lower than the above range, the freezing cost will be high, which is not preferable. Here, as the size of the grated vegetables, any size can be used, but 60% or more of the grated vegetables have a particle size of 1 to 6 mm or 40.
The above is preferable to have a particle size of 2 to 6 mm, but 60% or more (particularly 60 to 100%) of the whole grated vegetables has a particle size of 1 to 6 mm and 40% or more (particularly 40 to 100%).
%) Is more preferably 2-6 mm. When grated vegetables of such a size are used, when sprinkled on a food such as a salad, the texture and the texture of grated vegetables can be better exhibited. If the grain size of the grated vegetables is too small or the proportion thereof is too small, it tends to be difficult to maintain the texture and texture when sprinkled on food. On the contrary, if the grain size of the grated vegetables becomes too large, the appearance of the grated vegetables tends to be unfavorable.
【０００８】また、上記特定範囲の粒径を有するものが
特定の範囲の割合で含まれているおろし野菜を調製する
方法としては、おろし野菜として使用する野菜を、ま
ず、フードカッターやダイサー等を用いて１ｃｍ前後の
大きさまでカットした後、微粉砕機、具体的には、特定
のカッテイングヘッドを用いたコミトロール（ＵＲＳＣ
ＨＥＬ ＬＡＢＯＲＡＴＯＲＩＥＳ，ＩＮＳ製）で粉砕
して、所望の粒径に調整することが好適な方法として例
示することができる。As a method for preparing grated vegetables containing those having a particle size within the above specified range in a specified range of ratio, the vegetables used as grated vegetables are first prepared by using a food cutter or a dicer. After cutting to a size of about 1 cm using a fine pulverizer, specifically, a comitrole (URSC) using a specific cutting head.
HEL LABORATORIES (manufactured by INS) may be used to adjust the particle size to a desired value.
【０００９】本発明で用いる冷凍おろし野菜としては、
上記おろし野菜をそのまま凍結したもの及びこれに添加
剤を加えたものがあげられるが、おろし野菜にカルボン
酸、特に食酢を加えて凍結したものを使用すると、おろ
し野菜の品質が長期間保持できるので好ましい。添加す
るカルボン酸の量は任意とすることができるが、おろし
野菜全体に対して、酢酸としての酸度が0.０４〜0.２０
％となるようにするのがよい。添加するカルボン酸の量
が前記範囲より少なくなり過ぎるとおろし野菜に対する
抗菌性を十分に得ることができなくなり、又、反対に前
記範囲より多くなり過ぎるとおろし野菜に対する酸度が
強くなりすぎておろし野菜の繊維質が軟弱化する傾向が
ある。本発明ではおろし野菜を任意の形に冷凍したもの
を使用することができるが、取扱上、立方体形や円柱形
などが好ましく、特に厚みが２〜１０ｃｍの板状のもの
が短時間で良好に凍結させることができるので好まし
い。おろし野菜を板状に冷凍する場合、その厚みが前記
範囲より厚くなり過ぎると凍結に長時間かかるようにな
るので好ましくなく、また、反対に前記範囲より薄くな
り過ぎると取扱い上冷凍おろし野菜が折れ易くなる傾向
がある。本発明において、おろし野菜は、液状調味料全
体に対して３〜４５％、好ましくは１０〜４０％の範囲
で含有させることによって、食感的にも風味的にも好ま
しい量のおろし野菜原料を食品上に保持することができ
るとともに、具材としての存在感をきわめて良好に付与
することができる。おろし野菜の含有量が前記範囲より
多くなり過ぎるとおろし野菜の風味が強くなり過ぎる傾
向があり、又、反対に前記範囲より少なくなり過ぎると
具材感が良好に認められなくなる傾向がある。The frozen grated vegetables used in the present invention are:
The above-mentioned grated vegetables can be frozen as they are and those to which additives have been added.However, when using grated vegetables with carboxylic acid, especially vinegar frozen, the quality of grated vegetables can be maintained for a long time. preferable. The amount of carboxylic acid added can be arbitrary, but the acidity as acetic acid is 0.04 to 0.20 with respect to the whole grated vegetables.
It is good to set it to%. If the amount of carboxylic acid to be added is less than the above range, it is not possible to obtain sufficient antibacterial activity against grated vegetables, and conversely, if it is more than the above range, the acidity of grated vegetables becomes too strong and grated vegetables are too strong. Tend to weaken the fiber quality. In the present invention, grated vegetables frozen in any shape can be used, but in terms of handling, a cubic shape or a columnar shape is preferable, and a plate shape having a thickness of 2 to 10 cm is preferable in a short time. It is preferable because it can be frozen. When freezing grated vegetables into a plate shape, if the thickness is too thicker than the above range, it will take a long time to freeze, and on the contrary, if the thickness is too thin than the above range, the frozen grated vegetables will break when handled. Tends to be easier. In the present invention, the grated vegetable is contained in an amount of 3 to 45%, preferably 10 to 40% with respect to the entire liquid seasoning, so that the grated vegetable raw material has a preferable amount both in terms of texture and flavor. Not only can it be held on food, but it can also have a very good presence as an ingredient. If the content of grated vegetables exceeds the above range, the flavor of the grated vegetables tends to be too strong, and conversely, if the content of grated vegetables is less than the above range, the texture of the ingredients tends to be unrecognizable.
【００１０】本発明では、次いで冷凍おろし野菜を切削
し、切削した冷凍おろし野菜を攪拌中の調味液体に加え
ることを特徴とする。ここで、冷凍おろし野菜の切削
は、冷凍おろし野菜を切削できる任意の方法を用い、任
意の大きさに切削することができる。このうち、フロー
ズンカッターを用いると、冷凍おろし野菜を自然解凍す
ることなく−２０℃程度の低温のものを鮮度を保持した
まま切削できるので好ましい。フローズンカッターは、
畜肉、魚肉、冷凍果実、バターなどの切削用として広く
市販されており、例えば、湘南産業株製のフローズンカ
ッターＳＫ型、ＭＺ型やＪＫ型、ＦＺ型などがあげられ
る。又、冷凍おろし野菜を、厚さ0.１〜２ｃｍ、縦0.１
〜１０ｃｍ、横0.１〜１０ｃｍ程度の大きさに切削する
と、切削した冷凍おろし野菜を調味液体に加えた時に容
易に解凍し、かつ均一に分散するので好ましい。切削し
たおろし野菜の大きさが前記範囲より大きくなり過ぎる
と、効率的に溶解させることが難しくなる傾向があり、
又、反対に前記範囲より小さくなり過ぎると撹拌時に粒
径が小さくなる傾向がある。In the present invention, the frozen grated vegetables are then cut, and the cut frozen grated vegetables are added to the seasoning liquid under stirring. Here, the frozen grated vegetables can be cut into any size by using any method capable of cutting the frozen grated vegetables. Among them, the use of a frozen cutter is preferable because it allows cutting of frozen grated vegetables at a low temperature of about -20 ° C while maintaining the freshness without spontaneous thawing. Frozen cutter
It is widely commercially available for cutting meat, fish meat, frozen fruits, butter and the like, and examples thereof include Frozen Cutter SK type, MZ type, JK type and FZ type manufactured by Shonan Sangyo Co., Ltd. In addition, frozen grated vegetables, thickness 0.1 to 2 cm, length 0.1
It is preferable to cut into a size of about 10 cm and a width of about 0.1 to 10 cm because the cut frozen grated vegetables are easily thawed and uniformly dispersed when added to the seasoning liquid. If the size of the cut grated vegetables is larger than the above range, it tends to be difficult to dissolve efficiently,
On the other hand, if it is smaller than the above range, the particle size tends to be small during stirring.
【００１１】切削した冷凍おろし野菜を加える調味液体
としては、最終製品であるおろし野菜含有液状調味料か
ら、おろし野菜を除いた液状物又はこれに近い成分の液
状物であるのが好ましい。このような調味液体は、例え
ば、液状成分に固形成分を添加して溶解したものがあげ
られる。ここで、液状成分としては、水、醤油、柑橘類
などの果汁、食酢などがあげられ、固形成分としては、
塩、砂糖などの各種調味料、ゴマなどがあげられる。The seasoning liquid to which the cut frozen grated vegetables are added is preferably a liquid product obtained by removing the grated vegetables from the final product, a liquid seasoning containing grated vegetables, or a liquid product having a component close to this. Examples of such a seasoning liquid include liquids obtained by adding a solid component to a liquid component and dissolving the liquid component. Here, examples of the liquid component include water, soy sauce, fruit juice such as citrus fruits, and vinegar, and examples of the solid component include:
Examples include various seasonings such as salt and sugar, and sesame.
【００１２】本発明で使用する調味液体の粘度は任意と
することができるが、５０〜１０００ｃｐ（２５℃）で
あるのが好適であり、さらに好ましくは１００〜５００
ｃｐである。粘度がこの範囲にあると切削したおろし野
菜原料が調味液体中で解凍された後、沈降しにくくなり
長時間にわたって均一に分散するので製造上好ましい。
調味液体の粘度が前記範囲より低くなり過ぎると、おろ
し野菜が沈降し易くなるのでこれを防止しようとする場
合には強い撹拌が必要となり、この結果おろし野菜の繊
維質が壊れ易く外観的にも食感的にも好ましいおろし野
菜でなくなる傾向がある。反対に調味液体の粘度が前記
範囲より高くなり過ぎると、食味的にくどく、舌触りも
ねっとりとしたものとなるので好ましくない。調味液体
の粘度は、例えば、キサンタンガム、カラギーナン、グ
アガム等の各種ガム質類、液糖、澱粉類、卵黄等を適宜
添加することによって調整することができる。この際、
キサンタンガムを使用することが、酸性の液状調味料の
粘度を長期間にわたり安定的に保持することができる点
で好ましい。The viscosity of the seasoning liquid used in the present invention may be arbitrary, but is preferably 50 to 1000 cp (25 ° C.), and more preferably 100 to 500.
cp. When the viscosity is within this range, the grated vegetable raw material that has been cut is thawed in the seasoning liquid and then is unlikely to settle, and is uniformly dispersed over a long period of time, which is preferable in manufacturing.
If the viscosity of the seasoning liquid is too lower than the above range, grated vegetables tend to settle, so strong agitation is required when trying to prevent this, and as a result the fiber of the grated vegetables is easily broken and also in appearance. The grated vegetables tend to be unpleasant in terms of texture. On the other hand, if the viscosity of the seasoning liquid is too higher than the above range, it is not preferable because the taste becomes dull and the texture becomes moist. The viscosity of the seasoning liquid can be adjusted, for example, by appropriately adding various gums such as xanthan gum, carrageenan, and guar gum, liquid sugar, starches, egg yolk and the like. On this occasion,
It is preferable to use xanthan gum because the viscosity of the acidic liquid seasoning can be stably maintained for a long period of time.
【００１３】本発明では、切削した冷凍おろし野菜を調
味液体に加えるにあたり、攪拌中の調味液体に加えるこ
とが必要であり、これにより切削した冷凍おろし野菜の
解凍と、調味液体中への均一な分散を達成することがで
きる。しかし、切削した冷凍おろし野菜を攪拌前の調味
液体に加える場合、おろし野菜が溶解前に調味液体を取
り込んで凝結し切削した冷凍おろし野菜の解凍と、調味
液体中への均一な分散を達成することができない。攪拌
は、公知の攪拌機を用いて行うことができるが、攪拌中
におろし野菜が粉砕されないようにするのがよく、例え
ば３００〜１５００Ｒｅ（レイノルズ数）、更に好まし
くは３５０〜１０００Ｒｅの範囲で撹拌を行うことによ
り、粒径が良好に保持された状態でおろし野菜を溶解し
調味液体中に均一に分散させることができるので好まし
い。また、一度に大量の切削したおろし野菜を調味液体
に加える場合、おろし野菜添加時は比較的強く撹拌しお
ろし野菜が溶解するにしたがって撹拌を弱く行うことで
おろし野菜が溶解前に調味液体を取り込んで凝結するこ
ともなくより効率的におろし野菜を溶解させることがで
きるので好ましい。In the present invention, when the cut frozen grated vegetables are added to the seasoning liquid, it is necessary to add them to the seasoning liquid under stirring, whereby the cut frozen grated vegetables are thawed and evenly distributed in the seasoning liquid. Dispersion can be achieved. However, when adding the frozen frozen grated vegetables to the seasoning liquid before stirring, the grated vegetables take in the seasoning liquid before the dissolution and are condensed to achieve the thawing of the frozen grated vegetables and the uniform dispersion in the seasoning liquid. I can't. The stirring can be performed using a known stirrer, but it is preferable to prevent the grated vegetables from being crushed during stirring, for example, 300 to 1500 Re (Reynolds number), and more preferably 350 to 1000 Re. By doing so, grated vegetables can be dissolved and uniformly dispersed in the seasoning liquid in a state in which the particle size is well maintained, which is preferable. Also, when adding a large amount of cut grated vegetables to the seasoning liquid at one time, when adding the grated vegetables, stir the mixture relatively weakly as the grated vegetables dissolve, and then take the seasoning liquid before the grated vegetables dissolve. It is preferable because the grated vegetables can be dissolved more efficiently without coagulation.
【００１４】上記強い撹拌と弱い撹拌の条件としては、
前者が５００〜１５００Ｒｅ、更に好ましくは５００〜
１０００Ｒｅで後者が３００〜１０００Ｒｅ、更に好ま
しくは３５０〜７００Ｒｅの範囲であるのが好ましい。
本発明でいうＲｅ（レイノルズ数）とは、撹拌槽におい
て物質を撹拌、混合する場合における物質の撹拌状態
を、撹拌を施す物質の密度（Ｋｇ／ｍ3 ）、撹拌機に設
けられている撹拌羽根の回転数（回転数／ｓｅｃ）、該
撹拌羽根の直径（ｍ）及び該物質の粘度（Ｐａ・ｓｅ
ｃ）を基に、以下の式により導き出した値である。 Ｒｅ＝〔物質の密度×撹拌羽根の回転数×（撹拌羽根の
直径)2〕／物質の粘度The conditions for the above strong stirring and weak stirring are:
The former is 500 to 1500 Re, and more preferably 500 to
At 1000 Re, the latter is preferably 300 to 1000 Re, more preferably 350 to 700 Re.
In the present invention, Re (Reynolds number) means the stirring state of a substance when stirring and mixing the substance in a stirring tank, the density (Kg / m 3 ) of the substance to be stirred, the stirring provided in the stirrer. Rotation speed of blade (rotation speed / sec), diameter (m) of the stirring blade, and viscosity (Pa · se) of the substance
It is a value derived from the following equation based on c). Re = [density of substance x rotation speed of stirring blade x (diameter of stirring blade) 2 ] / viscosity of substance
【００１５】本発明では、切削した冷凍おろし野菜を調
味液体に加えると同時に、又は加える前又は後に、調味
液体の加熱を開始して、切削した冷凍おろし野菜が加え
られることによる調味液体の温度低下を極力抑えるのが
好ましい。例えば、調味液体への切削した冷凍おろし野
菜の添加開始から終了までを１０〜５０℃で行うのが好
ましく、より好ましくは１５〜４０℃で行うのがよい。
このようにすることにより、調味液体に加えられた切削
した冷凍おろし野菜の解凍を効率的に行うことができ
る。調味液体の加熱が前記範囲より低くなり過ぎると、
切削した冷凍おろし野菜の解凍を効率的に行うことがで
きなくなる傾向がある。反対に調味液体の加熱が前記範
囲より高くなり過ぎると、開放系での加熱においては調
味液体が蒸散し易くなる傾向がある。In the present invention, the temperature of the seasoning liquid is lowered by adding the cut frozen grated vegetables by starting heating the seasoning liquid at the same time as or before or after adding the cut frozen grated vegetables to the seasoning liquid. Is preferably suppressed as much as possible. For example, it is preferable to carry out from the start to the end of the addition of the cut frozen grated vegetables to the seasoning liquid at 10 to 50 ° C, more preferably at 15 to 40 ° C.
By doing so, the frozen frozen grated vegetables added to the seasoning liquid can be efficiently thawed. If the heating of the seasoning liquid becomes too low below the range,
There is a tendency that the frozen frozen grated vegetables cannot be thawed efficiently. On the contrary, when the heating of the seasoning liquid is higher than the above range, the seasoning liquid tends to evaporate easily in the heating in the open system.
【００１６】上記方法により調製した液状調味料は、必
要により加熱殺菌処理を施すこともでき、この場合、加
熱殺菌処理は、最終容器に液状調味料を充填する前に予
め行っておいてもよく、また、最終容器に液状調味料を
充填した後に行ってもよい。本発明では、切削した冷凍
おろし野菜を調味液体に加えた後、加熱温度を上昇させ
て、例えば８０〜９０℃に昇温させ、この温度に１〜３
０分程度保持することによって、おろし野菜含有液状調
味料を殺菌するのが好ましい。尚、最終容器に液状調味
料を充填する前に加熱殺菌処理を施す場合には、加熱殺
菌処理を施した後、所望の温度にまで液状調味料を冷却
することにより、比較的耐熱性の弱い容器であっても充
填することができる。上記の方法は、液状調味料が分離
型でない場合について説明したが、液状調味料が分離型
である場合には、水相部を上記方法により製造した後、
これとは別に調製しておいた油相部を、順次最終容器に
充填することができる。The liquid seasoning prepared by the above method can be subjected to heat sterilization treatment if necessary, and in this case, the heat sterilization treatment may be performed in advance before filling the final container with the liquid seasoning. Alternatively, it may be performed after the final container is filled with the liquid seasoning. In the present invention, after the cut frozen grated vegetables are added to the seasoning liquid, the heating temperature is raised to, for example, 80 to 90 ° C, and the temperature is raised to 1 to 3 ° C.
It is preferable to sterilize the liquid seasoning containing grated vegetables by holding it for about 0 minutes. When heat sterilization treatment is performed before filling the final container with the liquid seasoning, the liquid seasoning is cooled to a desired temperature after the heat sterilization treatment, so that the heat resistance is relatively low. It can be filled even in a container. The above method has been described for the case where the liquid seasoning is not a separate type, but when the liquid seasoning is a separate type, after the aqueous phase part is produced by the above method,
The oil phase portion prepared separately from this can be sequentially charged into the final container.
【００１７】[0017]
【発明の効果】本発明によれば、液状調味料の風味とと
もに大根おろしなどのおろし野菜原料そのものの食感と
風味をサラダや肉類等に十分付与することができるおろ
し野菜含有液状調味料を効率的に製造することができ
る。従って、本発明の方法により製造されたおろし野菜
含有液状調味料は、各種サラダ用のドレッシングとし
て、又野菜、魚類や肉類などのソースなどとして幅広く
利用することができる。次ぎに実施例により本発明を説
明する。INDUSTRIAL APPLICABILITY According to the present invention, a liquid seasoning containing grated vegetables which can sufficiently impart the texture and flavor of the raw material of grated vegetables such as grated daikon radish to salads and meats together with the flavor of the liquid seasoning is efficient. Can be manufactured. Therefore, the liquid seasoning containing grated vegetables produced by the method of the present invention can be widely used as a dressing for various salads and as a sauce for vegetables, fish and meat. Next, the present invention will be described with reference to examples.
【００１８】[0018]
実施例１ 濃口醤油３２重量部、醸造酒１３重量部、砂糖１２重量
部、柑橘果汁２１重量部、キサンタンガム0.２重量部を
ミキサーを用いて混合・溶解して調味液体を調製した。
一方、大根をおろして全体の８６重量％が粒径１〜６ｍ
ｍで、かつ、６５重量％が粒径２〜６ｍｍからなるおろ
し大根を調製し、これに酸度が0.０６％となるように食
酢を４％添加した後凍結して厚さ５ｃｍの冷凍おろし大
根を得た。加熱装置及び直径0.１５ｍの攪拌羽根を有す
る攪拌機を備えた容器に、調味液体を入れ（室温）、１
０回転／ｓｅｃの回転速度で攪拌を開始した（攪拌条件
５９５Ｒｅ）。ここに湘南産業株製のフローズンカッタ
ーＦＺで冷凍おろし大根を切削しながら、冷凍おろし大
根２1.８重量部（おろし野菜含有液状調味料全体の２1.
８％）を加えた。尚、冷凍おろし大根添加開始と同時に
調味液体を加熱し、調味液体の温度が１５℃以下に低下
しないようにした。冷凍おろし大根添加終了後、攪拌機
の回転速度を７回転／ｓｅｃとしておろし野菜の粒径が
小さくならないように攪拌を継続しながら（攪拌条件４
１６Ｒｅ）、８０℃に加熱し、この温度で１０分間の加
熱殺菌処理を施した。次いで、これを３０℃にまで冷却
した後、ＰＥＴボトルに充填・密栓して、ノンオイルタ
イプのおろし野菜含有液状調味料を得た。このようにし
て製造したおろし野菜含有液状調味料は、食味及び風味
の優れたドレッシングタイプの調味料であり、かつ調味
料中に良好な外観を呈するおろし野菜が十分に含まれた
ものであった。尚、冷凍おろし大根添加前の調味液体の
２５℃における粘度は、Ｂ型粘度計で測定した結果、２
０ｒｐｍ（Ｎｏ２ローター使用）において４２０ｃｐ
（0.４２Ｐａ・ｓｅｃ）であった。又、密度は１１１０
Ｋｇ／ｍ3 であった。Example 1 32 parts by weight of soy sauce, 13 parts by weight of brewed sake, 12 parts by weight of sugar, 21 parts by weight of citrus juice and 0.2 parts by weight of xanthan gum were mixed and dissolved using a mixer to prepare a seasoning liquid.
On the other hand, grated radish, 86% by weight of the whole is particle size 1-6m
m, and 65% by weight of grated radish having a particle size of 2 to 6 mm was prepared. 4% of vinegar was added to the radish to give an acidity of 0.06%, followed by freezing and grazing with a thickness of 5 cm. Got radish. Put the seasoning liquid in a container equipped with a heating device and a stirrer with 0.15 m diameter stirring blades (room temperature), 1
Stirring was started at a rotation speed of 0 rotation / sec (stirring condition 595Re). While cutting the frozen grated radish with the frozen cutter FZ made by Shonan Sangyo Co., Ltd., 21.8 parts by weight of the frozen grated radish (21.
8%) was added. The seasoning liquid was heated at the same time as the start of the addition of frozen grated radish so that the temperature of the seasoning liquid did not drop below 15 ° C. After the addition of the frozen grated radish was completed, the agitator was rotated at a rotation speed of 7 revolutions / sec while continuing the agitation so that the grain size of the grated vegetables would not become small (agitating condition 4
16 Re), heated to 80 ° C., and subjected to heat sterilization treatment at this temperature for 10 minutes. Next, this was cooled to 30 ° C., and then filled into a PET bottle and tightly sealed to obtain a non-oil type liquid seasoning containing grated vegetables. The grated vegetable-containing liquid seasoning produced in this manner was a dressing type seasoning with excellent taste and flavor, and the grated vegetable having a good appearance was sufficiently contained in the seasoning. . The viscosity of the seasoning liquid before the addition of frozen grated radish at 25 ° C. was measured by a B-type viscometer and was 2
420 cp at 0 rpm (No2 rotor used)
(0.42 Pa · sec). Also, the density is 1110
It was Kg / m 3 .
【００１９】実施例２ おろし野菜として、おろし野菜全体の６５重量％が粒径
１〜６ｍｍからなるおろし大根を使用することを除き、
実施例１と同様にしておろし野菜含有液状調味料を製造
した。このようにして製造したおろし野菜含有液状調味
料は、食味及び風味の優れたドレッシングタイプの調味
料であり、かつ調味料中に良好な外観を呈するおろし野
菜が十分に含まれたものであった。 実施例３ おろし野菜として、おろし野菜全体の４３重量％が粒径
２〜６ｍｍからなるおろし大根を使用することを除き、
実施例１と同様にしておろし野菜含有液状調味料を製造
した。このようにして製造したおろし野菜含有液状調味
料は、食味及び風味の優れたドレッシングタイプの調味
料であり、かつ調味料中に良好な外観を呈するおろし野
菜が十分に含まれたものであった。Example 2 As grated vegetables, grated radish having 65% by weight of the whole grated vegetables having a particle size of 1 to 6 mm was used, except that
A liquid seasoning containing grated vegetables was produced in the same manner as in Example 1. The grated vegetable-containing liquid seasoning produced in this manner was a dressing type seasoning with excellent taste and flavor, and the grated vegetable having a good appearance was sufficiently contained in the seasoning. . Example 3 As grated vegetables, except that grated radish whose 43% by weight of the whole grated vegetables has a particle size of 2 to 6 mm is used,
A liquid seasoning containing grated vegetables was produced in the same manner as in Example 1. The grated vegetable-containing liquid seasoning produced in this manner was a dressing type seasoning with excellent taste and flavor, and the grated vegetable having a good appearance was sufficiently contained in the seasoning. .
Claims (5)
た冷凍おろし野菜を攪拌中の調味液体に加えることを特
徴とするおろし野菜含有液状調味料の製造方法。1. A method for producing a liquid seasoning containing grated vegetables, which comprises cutting frozen grated vegetables and then adding the cut frozen grated vegetables to a seasoning liquid under stirring.
われる請求項１記載の製造方法。2. The production method according to claim 1, wherein the stirring is performed in the range of 300 to 1500 Re.
おろし野菜を加える請求項１記載の製造方法。3. The method according to claim 1, wherein the frozen frozen grated vegetables are added to the heated seasoning liquid.
て１０〜４０重量％の範囲となるように切削した冷凍お
ろし野菜を加える請求項１記載の製造方法。4. The method according to claim 1, wherein frozen grated vegetables cut so that the amount of grated vegetables is in the range of 10 to 40% by weight based on the total amount of the liquid seasoning are added.
たおろし野菜の冷凍品である請求項１記載の製造方法。5. The method according to claim 1, wherein the frozen grated vegetables are frozen grated vegetables to which a carboxylic acid has been added.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7125080A JP2736872B2 (en) | 1995-05-24 | 1995-05-24 | Manufacturing method of grated vegetable-containing liquid seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7125080A JP2736872B2 (en) | 1995-05-24 | 1995-05-24 | Manufacturing method of grated vegetable-containing liquid seasoning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH08317771A true JPH08317771A (en) | 1996-12-03 |
| JP2736872B2 JP2736872B2 (en) | 1998-04-02 |
Family
ID=14901343
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7125080A Expired - Lifetime JP2736872B2 (en) | 1995-05-24 | 1995-05-24 | Manufacturing method of grated vegetable-containing liquid seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2736872B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013111064A (en) * | 2011-11-30 | 2013-06-10 | Q P Corp | Bottled liquid seasoning containing grated radish |
| JP2018014998A (en) * | 2016-07-15 | 2018-02-01 | ヤマサ醤油株式会社 | Grated vegetable-containing liquid seasoning |
| US11185099B2 (en) | 2017-01-31 | 2021-11-30 | Mizkan Holdings Co., Ltd. | Ingredient-containing liquid seasoning packed in a hermetically sealed vessel |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS565068A (en) * | 1979-06-16 | 1981-01-20 | Cpc International Inc | Instantaneously usable paste like plant spices with storage stability |
| JPS6460351A (en) * | 1987-09-01 | 1989-03-07 | Q P Corp | Separation type dressing |
-
1995
- 1995-05-24 JP JP7125080A patent/JP2736872B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS565068A (en) * | 1979-06-16 | 1981-01-20 | Cpc International Inc | Instantaneously usable paste like plant spices with storage stability |
| JPS6460351A (en) * | 1987-09-01 | 1989-03-07 | Q P Corp | Separation type dressing |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013111064A (en) * | 2011-11-30 | 2013-06-10 | Q P Corp | Bottled liquid seasoning containing grated radish |
| JP2018014998A (en) * | 2016-07-15 | 2018-02-01 | ヤマサ醤油株式会社 | Grated vegetable-containing liquid seasoning |
| US11185099B2 (en) | 2017-01-31 | 2021-11-30 | Mizkan Holdings Co., Ltd. | Ingredient-containing liquid seasoning packed in a hermetically sealed vessel |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2736872B2 (en) | 1998-04-02 |
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