JPS5974968A - Preparation of liquid seasoning - Google Patents

Abstract

PURPOSE:To prepare liquid seasoning slightly causing change in color during preservation, by using small pieces of raw onion and garlic or liquid onion and garlic as part of raw materials, treating them, with salt previously. CONSTITUTION:In preparing liquid seasoning for dressing, etc. by using small pieces of raw onion and gralic or liquid onion and garlic, before the onion or garlic are blended with other raw materials, about 5-20wt% salt based on the amount of onion or garlic is added to the onion and garlic, separately, and respectively, as a pretreatment, and they are directly allowed to stand for about 12-24, or heated to about 60 deg.C after the addition of salt.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides the preparation of liquid seasoning oysters using raw striped onions and garlic as part of the jμl.
Regular 'λ (I will pay 1 yen for V's death.

Various liquid seasonings widely used in the past, example 6
, One of the best in the world! For the purpose of imparting flavor and freshness (zf-J), it is common practice to add raw chopped or liquid onions and garlic during their production.

However, the liquid M111 produced in this way is 1
It has been observed that the liquid usually changes color to green when the time is changed to Ijfi Jfφ. Therefore, apart from the case where the product is to be used immediately after manufacturing, there is a problem that when the product is made into a product that requires storage, the value of the curved part is significantly reduced and the product becomes unusable.

An object of the present invention is to provide a method for producing a liquid seasoning that does not easily cause discoloration as described above even when using raw flaky or liquid onions and garlic.

As a result of extensive research in line with the above objectives, Akikata Kinie and his colleagues have conducted 114 separate pretreatments on onions and garlic, specifically, adding salt to remove oil, and then first treating them for a certain period of time. If you hold it or heat it for a certain amount after adding it, the discoloration (which was traditionally frowned upon) will be avoided.
We have discovered a scale that prevents M change).

The present invention was developed based on such knowledge, and
When producing a liquid seasoning using raw strips or liquid onion and garlic as part of the raw materials, the onion and garlic mentioned above (before being mixed with the raw materials, separately as a pre-treatment) To provide a complete method for producing a liquid seasoning, which is characterized in that (1) salt is added to the liquid seasoning, and then (1) it is maintained as it is for -V hours, or (2) it is subjected to any heat treatment (7).

The present invention will be explained in detail below.

Liquid seasonings to which the present invention is applied refer to seasonings with fluidity, and limited solid ingredients that have fluidity as a whole, such as finely chopped vicurne and various spice minis, etc. It is visible. Typically, dressings 9HTg4 whose main ingredients are edible oil, food 11, etc.
can be mentioned.

The onions and garlic cloves used in the present invention are raw. It may be a frozen product as long as it is fresh. When used, they are in the form of strips or liquid. Specifically, it can be finely chopped into strips according to a conventional method, then put into a juicer or grated to make it into a liquid.

According to the traditional general liquid seasoning ingredients, the raw strips or liquid onion and garlic thus obtained are the 'i'! Although it may be cooled as part of the raw material at some point during the manufacturing process, according to the method of the present invention, the gravity , preprocess each layer separately. Specifically, this pretreatment is carried out by adding common salt to these, then holding the mixture as it is for a certain period of time, or applying heat to a certain degree after the addition.

The amount of salt added in the pretreatment is preferably about 5 to 20 inches per row of onion and garlic to be used. If the amount added is too small, the discoloration prevention effect will not be obtained +(il+<,
If you like the ability, the harmony of the flavor of the product will be achieved.In addition, in order to promote the above effect by cooling the salt, extract the food ingredients with the salt, For example, it is recommended to further add vinegar, lemon juice, 444.:;acid, etc.Add 17 soge, vinegar (acid (abdominal zlO)), lemon juice, etc. as ingredients for this promotion. The amount should be about 5 to 20 parts based on the total amount of onion or garlic used. Also, if you add 1 part citric acid, vinegar + '+?, malic acid, etc.
It may be set to about 0.5 to 2 units.

According to one method of pretreatment according to the present invention 1.'d column, the food canteen is cooled as described above and left to stand for a certain period of time. 12-2.1
It's okay to deceive in time. If the holding time is too short, the discoloration prevention effect will be poor, and if the holding time is too long, the final product will be damaged.
・Adds flavor and becomes coarse.

According to the pretreatment pond means of the present invention, the salt-added material is heated to a certain degree. Here, 1-Heating the stove is not stipulated in some cases because the notes may change depending on the pH, etc., but generally the product temperature is 6 Or
Heat the jar until it comes close to taste. If the temperature is too low, it will be difficult to prevent discoloration, and if the temperature is too high, even if the temperature is too high, it will be difficult to impart a fresh taste to the final product.

Pretreatment in the VC of the present invention as described above, beef strips or liquid onion to be treated,
Each must be done separately for each togarik. This is because the object of the present invention cannot be achieved even if these 1p materials are mixed and then pretreated by any of the above methods. In addition, in the present invention, the onion and garlic used can be pretreated with either one of the ingredients on the rabbit's surface.
It goes without saying that I can go.

+, Ir, vXIb according to the method for producing liquid seasoning of the present invention
Proceed to the preparation of this extreme ν′ of rice, except by using the above-mentioned sprouted onions and garlic as part of the ingredients and mixing them with the raw materials of the pond.

The raw material of the song may be cloudy depending on the intended liquid seasoning,
In general, something like F 7) can be done twice. Edible oils, such as soybean oil, corn curd, sunflower oil, flower i
J cottonseed oil, each A of the song... salad oil, and charred pod +1
1i (e.g., unhardened sardine oil, herring oil, mackerel oil, etc.), pure white, e.g. rice vinegar, apple vinegar, mole), rnp, etc.; seasonings, e.g. sugar, salt, glutamine ttΣ soda, etc.; spices , for example, 17th results, mustard,
Ginger, mace, cinnamon, nutmeg, etc.) i+i; Thickening agents such as tragacanth gum, xanthan gum, pectin 1. Karakee naan, guar gum, etc.; and various A-sweet rice ingredients, lemon juice, egg yolk liquid, etc. In addition, nutritional supplementation, 43 I'yt; It is also optional to use esters and amides (tonota conductors) as part of the raw materials.

Depending on the desired liquid seasoning/raw materials and pre-treatment [Afterwards, onion and garlic should be mixed at any point in the normal cleaning process of the liquid seasoning. The mixing order, method, etc. may be adjusted as appropriate. Historically, the mixing ratio can be determined as appropriate depending on the desired liquid seasoning, but generally the ratio of both pretreated onion and garlic to the remaining water of the raw materials used is 0.1~ Mix within 40 inches. The ratio of onion to garlic in the above range can be determined as desired and is not particularly restrictive, but since garlic has a stronger habit, generally the ratio of onion to garlic is several times that of garlic. used.

Next, we will show how much less discoloration occurs in the product obtained by the method for producing a liquid seasoning of the present invention as described above than that produced by the method 5), with the results of a comparative test. . In addition, this Seimei V (all the divisions and staff are one car! standard).

Test Example 1 Onion juice and Garlinokushune were prepared by applying raw onions and garlic to a juicer. Next, for each June season, 0chi, 5chi,',
Prepare salt added in proportions of lfl, 15, and 2 (), and calculate the ′=! It was kept for 12 hours at i-wariho (20C). For each of the pretreated dressings, 1'ill type dressing was prepared in accordance with a conventional method using the following blending ratios.

[1 cup of combination] Soybean oil (salad oil) 50 parts Vinegar (rice vinegar: distribution staff) 10 Onion juice 30 Garlic juice 5 Sugar 2 servings
Salt lSpice (hushu)
2 100 parts of each dressing obtained? After leaving the products in the mud for 24 hours, the degree of discoloration of each product was observed.

The results are 3i1] in the table below.

table Notes: l　Ichigo numbers in the table have the following meanings.

+++: Strong green color +: Pale green color 1: No green discoloration B The product manufactured by the method of the present invention described above had an appearance that was almost consistent with the above results even after being stored at room temperature for one month. .

In the conventional VC described above, the results obtained were also obtained when the onion juice and garlic juice without salt and the addition of η:ε were immediately used to produce a separate dressing without having to keep them at room temperature for 12 hours. It was the same as the conventional method.

In the case of 10'% salt addition in the method of the present invention, onion juice V [When used for the production of dressing without this pretreatment, the product turned pink after 24 hours. Mono de Atatsu 1ζ.

5. In the case of the above-mentioned method of the present invention, when the additive strength is 15, 10% of vinegar (wood grain) (Closeness: 1) was added together with the salt, and the resulting product was After 24 hours, the color was much greener or fainter than that with only 5 parts of salt added.

Test example 1 for test 1 and 2 degrees. Each junuke was prepared with salt added according to the following. Instead of holding each of these juices at room temperature for 12 hours, they were immediately heated to -2 degrees Celsius (60C). Immediately after pretreatment, approximately: io
After cooling with C'i, a separation type dressing was produced in accordance with Test Example 1 above. After the obtained Tani dressing was left at room temperature for 24 hours, the degree of discoloration of each product was observed, and it was found that the degree of discoloration was almost the same as that in Test Example 1 above.

In addition, in the case of 5% salt addition @', in addition to the salt,
Adding 6F (rice vinegar: 10% yield) at a ratio of 10 parts, the refined product is cooled for 24 hours to a 5% ratio, and the color becomes even fainter. It was something.

From the results of Test Examples 1 and 2 of 1'tL above, it is clear that the products obtained by the production methods described in the present to next section will discolor during storage and will be discolored. The discoloration (elongated evergreen discoloration) is thought to be related to enzymes, so it is likely that this soil will be affected by pretreatment. l!ri +)-, so it can be omitted.

Hereinafter, the present invention will be explained in detail with examples.

Example Raw onions and garlic were respectively put in a juicer to make onion juice and garlic sauce. Next, add 10 [Yes] and 1 [Good] of salt to each juice.
Add malt vinegar: 10 parts of Suiya at a ratio of 20 parts,
That'-! The mixture was kept at room temperature 1 (20° C.) for 15 hours at 1"41. The thus pretreated product was mixed with the above formulation ν (1 cup) to produce an emulsion type tresting according to the hunting method.

[Blending ratio]

Sunflower oil 50 portions fi'l
: (Malt II": r'=lu: 8%)
R onion juice 24 garlic juice 2 egg yolk liquid
3 Sand i,! A
4 servings salt
3.Shimizu
5 spices (spice and paprika)
1100 parts of the product thus obtained was heated at room temperature for 24 hours m1 release 1r, i
No discoloration was observed even after .

EXAMPLE 01 Instead of holding each June at 15:01 at 76 temperature with the addition of V≠ Jl and Jl, immediately heat each product to about 60 U l/Ct, and thus Mi+ processing? Immediately approx.:tn U
Then, an emulsion type dressing was prepared using the conventional method using the following lll+:mixture ratio.

[Composition ratio: 1 cup] Corn C mountain 70 parts Sardine oil (unhardened) 5 Vinegar (Malt G'-2-
Acidity 10) 2 Onion juice/1.10 Garinoku June 3 Egg yolk liquid
1 () 10 (1 part The product thus obtained is 24 hours at room temperature: ri: group 11
No discoloration was observed in the elephant ling.

Fruit) Oil side 3 Above 6I Visit HP Example 1 In place of adding 1+1 1410% and 1F 20% to each juice grated on a soo juicer and liquefied, add 15 parts of negative end and 10 parts of lemon juice. Fji+ treatment was applied to the songs in which nitrate was added in the same manner.

In this way, the riil processing was done - Fi's 11 self @
An emulsion type tressing was produced using a conventional method using a 1" stand.

[Ratio 81-〇] A. Wari oil 1.5 il5
rice 〆yu
5 meals 1 vinegar (rice vinegar: acidity)
0chi) IO Onion juice (grated juice 7)
:11) Garlic June (grated juice)
5 Onion powder 2 servings
Liao 5 egg yolk liquid
5 Mustard powder l Sweet pickles (chopped) 20 Curtamine V soda 2100 parts Example 4 Above 6 Go to Example 3 and use 11 (j, all in the same way without using sunflower and rice oil) Liquid i1:: I emetic was produced.

Central/fI! i Example 5 Above % ii Example 2 K i (K) Each of the pretreated juices was immediately cooled to about 30C1, and then an emulsion type dressing was produced according to the PA method using the following blending ratios.

[Blending ratio]

Zaflower oil 55 Vinegar (wine vinegar: tIi 17 degrees 10 parts) 20 Lemon juice
1 Onion Jiyune
5 Garlin Juice 2 Egg Yolk Liquid 6.5 Tragacanth Gum 0.3 Kumarind Gum 0.5 Sand Nujha
4 servings salt
1.5 spices (mingjing and ginger)
3.Shimizu
1, 21 old), 0 parts Meika 11'' 6-7 In the above Example 1, instead of adding 1 () and 20% to each juice, 15% of Kakuji was added.
For songs to which 10 g of vinegar was added and held at 20:00 IH, +fd instead of the usual Y product for 15 hours, pretreatment was performed in the same manner.

After the pretreatment, 3 ml of each emulsified dressing was prepared according to a conventional method using the following two mixing ratios.

[f'++le ii, l11 go-1] sunflower, 8 vinegar (rice vinegar:
give izo)
1 egg yolk liquid 11 tragacanth gum 0.1 tamarind gum (1, 2 sugar
2 Nuito pickles (chopped, (9.7 Shimizu)
1゜loo, of4 [Blending ratio -2] Cottonseed oil 40 parts Vinegar (malt vinegar: saponity 10%) 25 Lemon juice 0.5 Onion juice 5 Garlic juice
2L))) Yellow liquid
l Gum tragacanth 0.
2 xanthan gum 0.3 tamarind gum 0.5 sugar
3 meals salt
2.Shimizu
20.5100.0 parts Example 8 IJ-mu type dressings were prepared using the juices pretreated according to Example 6-7K above and using the following blending ratios according to a conventional method.

[Blending ratio]

IS fresh cream
60 parts sand, 8 lemon juice, 20 spices (hu)
paprika) 2 servings salt
3 onion juice (grated juice 2) 5 curlicue juice (grated juice) 2100 parts above'-i: Example 3 - Savings The resulting product is 2
No discoloration was observed even after 4 hours/JK.

Applicant's agent Kiyoshi Inomata

Claims (1)

[Claims] To produce a liquid seasoning using raw strips or liquid onion and garlic as part of the raw materials: 1.
Then, salt was added to each onion and garlic separately as a pre-treatment before mixing with the ingredients of the song, and then (a) they were left as they were. I'igj
A method for producing a liquid seasoning characterized by holding it or (b) subjecting it to a certain heat treatment.