JPS59187762A - Acidic liquid seasoning - Google Patents

Abstract

PURPOSE:To provide the titled seasoning resistant to the clarification of the aqueous-phase during storage and to the loss of the dispersion stability of the spice caused thereby, by placing an oily layer on the aqueous layer containing spices and iota-carrageenan and having a specific viscosity. CONSTITUTION:An aqueous phase composed of 30-60pts.wt. of vinegar, 30- 60pts.wt. of water, 2-30pts.wt. of seasonings, and 0.2-1pt.wt. of spices is added with iota-carrageenan to adjust the viscosity of the aqueous phase to 100- 1,000cps. The aqueous phase is covered with an oily phase composed of a liquid salad oil.

Description

[Detailed description of the invention] The present invention relates to a novel acidic liquid seasoning.

Conventionally, 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 seasoning, and the latter is a separation type. It is said to be Dore Nsing. One of the product forms of these acidic liquid seasonings is one that contains spices uniformly dispersed in an aqueous phase. Gums such as xanthus gum, tragacanth gum, guar gum, coumarind gum, etc. are usually used to impart viscosity to the aqueous phase and to maintain uniform dispersion of spices.

By the way, carrageenan, which has been widely used for the same purpose as agar etc. due to its suspending properties and viscosity, has been widely used for the same purpose as agar, etc., and like the gums mentioned above, it gives viscosity to the aqueous phase and makes spices uniform. Since this is one of the abundant raw materials, it would be highly desirable if it could be used to disperse and maintain the silica.

From this point of view, the present inventor obtained a commercially available product called carrageenan and used it in place of the above-mentioned gums, and also at a concentration that would allow for dispersion in the liquid of spices.
When the acidic liquid seasoning thus obtained was used, it was found that during the normal storage period of this type of product, the upper part of the aqueous phase became transparent, and the dispersion of the spices was accordingly impaired, resulting in water dispersion. It has been found that this method has a problem in appearance that the phase becomes non-uniform.

The inventor of the present invention has recognized that carrageenan is practically difficult to use in spice-containing acidic liquid seasonings. Since it is a mixture of Ugginan and Iota carrageenan, depending on the type of carrageenan, it may be possible to provide an acidic liquid seasoning that does not cause the above problems even when used. I came to think that there is no
As a result of further extensive research, the inventors discovered that it is possible to obtain an acidic liquid seasoning that achieves the desired purpose by using iota carrageenan, a type of carrageenan, thereby completing the present invention.

The present invention is an acidic liquid seasoning consisting of only an aqueous phase containing spices, or an oil phase placed above the aqueous phase, wherein the aqueous phase is Furthermore, the present invention provides an acidic liquid seasoning characterized by containing a low amount of iotarcarrageenan and having a viscosity of about 100 centimeters or less.

The present invention will be described in detail below.

In the present invention, the acidic liquid seasoning refers to a liquid seasoning containing 1° immersion and exhibiting 1° immersing property.
blaspheme, taste. As a typical example, from the aspect of product form,
Among these t'J2 liquid seasonings, there are oil-less dressings consisting only of an aqueous phase, and separate dressings consisting of an oil phase on top of the aqueous phase. The subject of the invention is a hand-acid liquid seasoning that contains spices dispersed in the aqueous phase described above.
Here, spices refer to so-called spices made from dried plant seeds, fruits, flowers, leaves, bark, etc., such as red bell pepper, white pepper, onion, parsley, marjoram, dill, etc. .

The acidic liquid seasoning of the present invention can be used in place of conventional gums in order to impart viscosity to the aqueous phase, and to further disperse and retain the above-mentioned spices in the aqueous phase. It contains carrageenan in the aqueous phase (+J).

Carrageenan is a type of galactan polysaccharide with (RF acid group) and is obtained from red algae as a raw material.Seven types of carrageenan have been found so far, and among them, carrageenan has a structural sandbag structure. In particular, three types of carrageenan are generally well known: kappa carrageenan, lambda carrageenan, and iota carrageenan. Commercial products called carrageenan are usually a mixture of these three types, with a ratio of cumber type to lambgoo type to iota type. Gayu 0-3ocA
: DaO~60%:, 20~30%. Similarly, in the present invention, everything is related to weight.

In the present invention, the iota carrageenan contained in the aqueous phase is one consisting only of the iota type, or one in which this type is at least the main component, that is, the iota carrageenan constitutes at least the largest proportion. Any of these can be extracted directly from red algae as a raw material, or extracted from those obtained as a mixed B product, or, if necessary, produced by nI production. In (4') of the present invention, carrageenan is generally extracted from a commercially available product called carrageenan consisting of a mixture of the three types described above so that the iota type is the main component (usually 0% or more of male). Since it is commercially available, you can use it.

The content of iota carrageenan in the aqueous phase is such that the viscosity of the aqueous phase is about 100 centivoise or greater. This is because if the viscosity of the aqueous phase is less than 700 centivoids, it is difficult to obtain good dispersion of spices.

However, on the other hand, if the viscosity is too high, the entire product will gel,
When using a product that does not lose its fluidity, it will be difficult for it to flow out of the container, so if it is approximately 100 centimeter void or more, the
Preferably, the content is such that the viscosity is in the range of less than centiboise, and preferably the content is such that the viscosity is in the range of 100 to 300 centiboise.

The actual content of iotar carrageenan in the aqueous phase that provides such a viscosity varies depending on the raw material of the iotar carrageenan used (although there is no limit, for example, the iotar carrageenan mentioned above Based on the case where a commercially available product with 0 fissures or more is used, the ic f should be given a viscosity of 10 to 300 centivoise, as is clear from the results of the test examples described later.
d It is approximately 0.20 to θ3゛θ of the total weight of the aqueous phase. However, if you use other raw materials other than commercially available products that exceed the above Iota type go%, you may deviate from this weight range as a guide.

The aqueous phase ingredients (t+) of the acidic liquid seasoning of the present invention other than iotar and ginan are not particularly different from those of conventional products of this type except for gums.

Typical ingredient raw materials and their typical blending ratios are shown in the table below.

Table: Ingredients: Part by weight: Vinegar
30-Otsu O Water 3θ~z
O seasonings, 2 to 30 (sugar, salt, monosodium glutamate, tomato paste, greens, oil, etc.) Spices 0.2 to / The acidic liquid seasoning of the present invention further has an oil phase on top of the water phase fλ11
In the case of so-called separated dressings, the ingredients that make up the oil phase are no different from conventional ones, and are usually aqueous phase: oil phase: 100: ! ~30
It is 0.

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 IC of this type of product, and Iothar Guinan may be used as part of the ingredient ingredients in place of conventional gums. There is no particular difference except that the viscosity of the aqueous phase portion is approximately /θ0 centivoise or more and it is blended in a reasonable amount.

(7) The following test examples/and 2 show the influence of the type of carrageenan on the final product and the influence of viscosity on the final product, respectively, when producing oil-less dressing as an acidic liquid seasoning. .

Test example/Viscosity 730 from component raw materials having the blending ratios shown in Table 2 below
Oil-less dressing before and after centibois is manufactured according to the conventional method, and is placed in a glass cylindrical container (cross-sectional area: / Hirocrr
L2) from the bottom/I! Filled with a height of σ of 1. By changing the type of carrageenan used during its production,
The progress of transparency of the upper layer was observed two months after each filling. The results are shown in Table 3V below.

Table 2 Component raw materials Part by weight) Malt acid (acidity: !CH) / θO water
Doz, lI sugar
10 Salt 2 <g) Spices / Dry coarse onion (/~3 man pieces) Red pepper (/~3 m
m large) Carrageenan o, t (o, 30 pieces) total -00,0 Table 3 Carrageenan class 1- Height of transparent part 2)
Ioter type O Copper type Column goo type! mixed product
/ Notes /: Overall 1 except for the transparent part (slightly cloudy appearance, and almost no spices were dispersed in the transparent part.

Note 2: The carrageenans used were all commercially available products, each having the following component ratios.

Ioter type: Ioter type is more than fo% Copper type: Copper type is more than 0% Lambda type: Lambda type is more than 90% Ramgoo type Mixture product
...About 23 Iota type/Copper type/Lambda type/, 2J/! ; 0% Note 3: When mixing the raw materials, carrageenan is mixed with the raw material water in advance and heated to gθ℃ and δft! ! and then cooled before use. The same applies to Test Example No., Example No., λ, and 3 below.

Test Example 2 The carrageenan used in the above test example was made into an iotar type, and the amount used was varied to give the viscosity shown in the table below. The dressing was made IS. Next, containers were filled in the same manner as in Test Example, and the state of sedimentation of the spices was observed after -1 week.

The results are shown in Table 1 below.

Table μ Note: The total weight of each sample was adjusted to 200.9 by adjusting the amount of water used.

From the results in Tables 3 and 3 above, it is understood that from the viewpoint of dispersibility of spices, it is necessary to use eye-off carrageenan and to make the viscosity of the aqueous phase containing it approximately 100 centiboise or more. .

The acidic liquid seasoning of the present invention contains eye-off-carrageenan in the aqueous phase under such conditions, but why does this material remain in the upper layer of the aqueous phase even after long-term storage? It is not clear why it is possible to maintain a uniform state of dispersed solubilizers without becoming transparent, but it is probably because the carrageenan in eye-off type implantation is dispersed in the aqueous phase. However, over time, molecules gradually aggregate with each other, and during long-term storage, they combine and precipitate. However, for some structural reason, iota carrageenan does not exhibit this phenomenon. It is presumed that this is because it is difficult for this to occur.

As mentioned above, the acidic liquid seasoning of the present invention has achieved the intended purpose, but furthermore, the separated type dosing of the present invention requires shaking by hand before use. However, when left to stand afterwards, the lower part of the aqueous phase becomes transparent and the appearance becomes non-uniform in the case of eye-off type carrageenan used, but this phenomenon is difficult to recognize. It has five advantages.

This advantage lies in the fact that carrageenan other than the iota type has the ability to mix the oil phase with the aqueous phase by shaking (1, 2). While the apparent specific gravity becomes lighter and the floating phenomenon of aggregates occurs, it seems that this phenomenon is less likely to occur in the iota type. In addition, when coloring substances such as soy sauce and tomato paste are included as part of the raw materials, the color may cause the upper layer of the water phase to become transparent during product storage, and the water level during shaking and standing. Although the transparency of the lower phase layer becomes less noticeable, the uniform dispersion of spices is maintained according to the present invention.

The present invention will be explained in more detail below with reference to Examples.

Example 1 Aqueous phase part/10 consisting of component raw materials in the same blending ratio as in the case of using iota type carrageenan as the carrageenan in the above test example/
1 was filled into a glass cylindrical container (cross-sectional area = /11 cm2), and then soybean salad oil to BuZ was poured onto the aqueous phase.
An acidic liquid seasoning was prepared in a glass container in the form of a separate dressing (the height of the liquid level after filling was approximately 1/4 tcrn from the bottom). This was left in the mold and stored at room temperature for a month. When the aqueous phase was observed at this point, no clearing was observed in the upper layer, indicating that the spices contained were evenly dispersed.

In addition, when this product was thoroughly shaken by hand to uniformly mix the aqueous phase and oil phase, and then left to stand, the mixture was again neatly separated into the oil phase and the aqueous phase. No clearing phenomenon was observed in the lower layer of the aqueous phase.

Example 2 In Example 1 above, iotar-dried ginane was used in a proportion of O and SO% of the total weight of the aqueous phase, and the amount of water used was reduced accordingly to reduce the viscosity of the aqueous phase to about 300 centivoise. An acidic liquid seasoning in the form of a separate dressing was produced in the same manner except for the above.
When the samples were subjected to similar observation after storage, the same results were obtained.

Example 3 In the above test example, the amount of ioff-carrageenan used was θ,41-Q% of the total weight of the aqueous phase, and dried coarse onion and dried parsley were added as spices instead of V-nodheher. white vapor (0,j −/m
An acidic liquid seasoning in the form of an oil-less dressing was produced in the same manner except that TS (large) was used.The viscosity of the aqueous phase of this product was approximately 230 centiboise.

Place this in a glass cylindrical container (cross-sectional area: 74cm2)
Fill the tank up to a height of /lL':m from the bottom and leave it at room temperature for t.
Saved for months. At this point, the sedimentation state of the spices was observed, and it was found that they remained uniformly dispersed in the aqueous phase.

Applicant's agent Kiyoshi Inomata

Claims (1)

[Claims] Does it consist only of an aqueous phase containing spices?
is an acidic liquid seasoning comprising an oil phase further placed on the aqueous phase, wherein the aqueous phase further contains eye-off carrageenan and has a viscosity of about 100 centiboise or more. Acidic liquid seasoning.