JPS60118163A - Production of separation-type liquid seasoning - Google Patents

Abstract

PURPOSE:To obtain the titled seasoning capable of easily forming a clear interface between an aqueous phase and an oily phase after shaking, by adding a gelling agent coagulable by cooling to the aqueous phase containing the pulp of fruit vegetables, and topping the aqueous phase with an oily phase. CONSTITUTION:A gelling agent (e.g. agar) coagulable by cooling is added to an aqueous phase containing a mixture of the pulp of fruit vegetable (e.g. raspberry), vinegar, sugar, salt, etc., and the aqueous phase is topped with an oily phase composed mainly of an edible oil to obtain the objective seasoning.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing a separate liquid seasoning.

Conventionally, separate liquid seasonings, which are made by placing an oil phase on top of an aqueous phase, have been produced as typified by separate dressings.
For example, it has been used favorably as a seasoning for various salads.

Recently, with the diversification of dietary habits, various attempts have been made to change the above-mentioned separated liquid seasonings. Among these, there is an attempt to include 7e lupus from fruits and vegetables in the aqueous phase. This product has a mellow flavor when shaken and eaten, probably due to the flavor of the fruits and vegetables. The current situation is that people's preference for products that are attractive to them is increasing.

However, in conventional separated liquid seasonings that contain the pulp of fruits and vegetables, the interface between the aqueous phase and the oil phase is not sufficiently clarified when left to stand after shaking, resulting in a noticeable change in appearance. loss,
There is a problem in that it reduces the appetite of people who eat it, which in turn leads to a decrease in product value. Furthermore, it has been recognized that the degree to which the interface is not clarified is particularly significant in products that have not been stored for a long time after production.

In the present invention, even if the aqueous phase contains the pulp of fruits and vegetables, it is possible to
It is an object of the present invention to provide a method for producing a separated liquid seasoning in which the interface between the aqueous phase and the oil phase is easily clarified when the seasoning is allowed to stand still.

As a result of extensive research in line with the above objectives, the present inventors have found that if a cooling coagulating gelling agent is added to the aqueous phase, even after shaking, the aqueous phase and oil phase will be separated. It has been found that the interface between the two can be separated relatively cleanly. In addition, when the gelling agent added with cooling coagulation agent is shaken and left to stand still, the pulp of fruits and vegetables adheres to the side wall of the container in the oil phase and separates more easily than with conventional products. I also found out.

The present invention was completed based on such findings, and is useful for producing a separate liquid seasoning in which an oil phase is placed on an aqueous phase containing solp substances of fruits and vegetables. , provides a method for producing a separate liquid seasoning, characterized in that a cooling solidifying gelling agent is added to the aqueous phase.

The present invention will be explained in detail below.

The separated liquid seasoning to which the method of the present invention is applied is a separated liquid seasoning in which an oil phase is placed on an aqueous phase, and the aqueous phase contains fruit and vegetable pulp. It is something that exists.

In the present invention, the term "fruits and vegetables" is a general term for fruits and vegetables, and includes both of them. Specifically, for example, berries such as raspberries, blueberries, and strawberries; citrus fruits such as mandarin oranges and grapefruit; fruits such as apples, pineapple, kiwi, and bananas;
and vegetables such as carrots, celery, tomatoes, cabbage, plums, garlic, and onions. still,
The degree to which the interface is difficult to clarify after shaking differs slightly depending on the type of fruit and vegetables; for example, in the case of fruits, raspberries are more difficult to clarify than sol-berries, and in the case of vegetables, celery, carrots, cabbage, etc. are more difficult to clarify than tomatoes, etc. Therefore, the effects of the present invention, which will be described later, are remarkable in these fruits and vegetables.

Furthermore, in the present invention, "fruit/vegetable pulp" refers to the above-mentioned pulp components of fruits and vegetables. Specifically, it refers to the components of fruits and vegetables that have been ground to a mushy consistency, ie, fruits and vegetables. In addition to the fruit pulp itself, raw materials for the pulp of fruit vegetables include the juice, which is an unclarified liquid obtained by squeezing fruit vegetables using a juicer, etc., or their concentrates, and puree. (strained concentrate), paste, etc.

According to the method of the present invention, the amount of fruit pulp contained in the aqueous phase may vary depending on the type of target product (type of fruit and vegetable used), but generally it is It is not particularly different from the amount applied in the production of the product, and in the form of the raw material as described above, 5 to 20% of the total aqueous phase raw material is used.
% is sufficient.

In the present invention, all ``chi'' means % by weight.

The method of the present invention is characterized in that a cooling solidifying gelling agent is added to the aqueous phase when producing a separated liquid seasoning containing the pulp of fruits and vegetables in the aqueous phase as described above. be.

The "cooling-solidifying gelling agent" used in the present invention refers to a gelling agent that has the property of solidifying into a jelly-like state when an aqueous solution in a heated and dissolved state is cooled. means.

Specifically, for example, agar, gelatin, farcellan, etc. can be mentioned. Although it is difficult to determine the amount of cooling because it may vary to some extent, it is generally sufficient to use about 0.03 to 2.0 of the total water phase raw material.

If it is less than 0.03%, it is difficult to obtain the clarifying effect of the gelling agent, and 2. If the amount is higher than O, the viscosity of the aqueous phase will increase, and it will be difficult to return to the original separated state after shaking and emulsification.
That is, the emulsifying power temporarily increases, and the clarifying effect tends to decrease. In the present invention, 0.05 to 1.
Approximately 0% is preferable.

The method for producing a separate liquid seasoning of the present invention is a conventional separate liquid seasoning in which the pulp of fruits and vegetables is contained in the aqueous phase, except that a gelling agent that can be solidified by cooling is added to the aqueous phase. This is similar to the manufacturing method of . For example, in the conventional manufacturing method, an oil phase made mainly of edible oil is placed on top of an aqueous phase made of raw materials such as vinegar, pulpy raw materials of fruits and vegetables, salt, and sugar in a certain container. Just follow the instructions. still,
The method of adding the cold-solidifying gelling agent is not particularly limited in the present invention; It is preferable to use it by heating and melting it together with other water phase raw materials. At this time, the other aqueous phase raw materials may be all or part of them, but it is more preferable to use all of them from the viewpoint of work operation.

Next, we will compare how the separated liquid seasoning obtained by the method of the present invention is improved in terms of clarification of the interface after shaking and that obtained by the conventional method. This is shown in Test Example 1 below.

Test Example 1 185 g of water phase raw material and 30 g of oil phase raw material prepared according to the following blending ratio were sequentially placed in a cylindrical container (cross section 15GII).
2×height 15α) to produce a separate liquid seasoning. At this time, all of the raw materials for the aqueous phase were thoroughly stirred and mixed, then heated to about 90''C, and then cooled to room temperature before use.

Ingredients: Water phase raw materials: Vinegar (rice vinegar with an acidity of 6T) 16.0 Sugar 5.0 Salt 6.5 Sodium glutamate 0.2 Plum paste 6.5 Agar 0.1 Fresh water 65.7 100.0 Oil phase raw material: Soybean salad oil 99.8 100.0 As a control, a control separate liquid seasoning was produced in the same manner except that a corresponding amount of fresh water was used instead of agar in the water phase raw material. did.

Next, the containers of each product thus obtained were shaken vigorously up and down by hand five times, and after 30 minutes of standing, the state of clarification at the interface between the aqueous phase and the oil phase was observed. Additionally, the state of adhesion of nosorp on the side wall surface of the container in the oil phase was also observed. The results were as shown in Table 1 below.

Table 1 From the above results, the method of the present invention has a clearer interface between the aqueous phase and the oil phase after shaking compared to the conventional method in which no gelling agent is added. It is understood that this will be significantly improved.

The reason why such an effect is obtained by the method of the present invention is not clear, but it is probably due to air bubbles or oil adhering to the pulp of fruits and vegetables during the shaking step, and as a result, as the specific gravity becomes lighter, the upper layer remains even after standing. It tends to stay in the oil phase, but if the aqueous phase contains a gelling agent that coagulates by cooling, this will cover the surface of the gelatinous material, making it difficult for air bubbles or oil to adhere even if it is shaken. It is presumed that this is because the water phase and oil phase return to their original state of separation relatively quickly after being shaken and allowed to stand still.

Test Example 2 This test example shows the effect of the amount of chilled solidifying gelling agent added on the final product.

In Test Example 1 above, the amount of agar added was 0.0.03.
0.05.
Seven types of separate liquid seasonings were produced in the same manner except that 00chi was used.

Each product thus obtained was observed in the same manner as in Test Example 1 for the clarification of the interface and the condition of the side wall surface of the oil phase. The results were as shown in Table 2 below.

Table 2 From the above results, the amount of cooling solidifying gelling agent added in the method of the present invention is 0.03 to 2.0 in the total water phase raw material.
, preferably 0.05 to 1. It can be seen that it is about O1.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 A separate liquid seasoning was produced in the same manner as in Test Example 1 using 185 g of water phase raw materials and 30 g of oil phase raw materials prepared according to the following blending ratio.

Mixed raw materials Water phase raw materials: Vinegar (apple vinegar with acidity 6) 16.0 Sugar 5.0 Salt 6.5 Sodium glutamate 0.2 Plum paste 6.5 Agar 0.1 Fresh water 65.7 100.0 Oil phase raw materials: Soybean salad oil 99.5 Germ oil 0.3 100.0 Example 2 185 g of water phase raw materials and 30 g of oil phase raw materials prepared according to the following blending ratio were sequentially placed in a cylindrical container (cross section: 15ca2
x height 15α) to produce a separate liquid seasoning.

In this case, the agar was heated in advance to about 90° C. with half the amount of fresh water and blueberry puree while stirring thoroughly, and then cooled to gel. Then, the agar was equipped with a plate having numerous holes of 2 mm in diameter. After being pulverized with a chopper, it was mixed with the remaining water phase raw material and used.

Aqueous phase raw materials: Vinegar (wine cow with acidity 7) 11.0 Sugar 9.
3 Salt 4.7 Blueberry puree 12.0 Agar 0.9 Clear water 62.1 100.0 Oil phase raw material: Soybean salad oil 99.8 100.0 Example 3 Aqueous phase prepared according to the following blending ratio A separate liquid seasoning was produced in the same manner as in Test Example 1 using 185 g of the raw material for the oil phase and 30 g of the raw material for the oil phase.

Aqueous phase raw materials: Vinegar (malt acid with an acidity of 5%) 11.0 Sugar 11.
0 Salt 4.8 Raspberry puree 9.5 Carrageenan 0.1 Farceleran 0.1 Clear water 63.5 100.0 Oil phase raw material: Corn salad oil 99.8 Example 4 In Example 3 above, Raspberry 12 - Manufacture a separate liquid seasoning in the same manner, except that nin kun no gurzo (raw carrots processed with a blender with blades) was used instead of lees, and gelatin was used instead of farceleran. did.

In all of the products obtained in Examples 1 to 4 above, even after shaking, the interface between the aqueous phase and the oil phase separates neatly when left to stand, and the oil phase does not flow onto the side wall of the container. There was less adhesion of chlorine substance compared to conventional products.

Applicant's agent Kiyoshi Inomata

Claims (1)

[Claims] When producing a separate liquid seasoning in which an oil phase is placed on an aqueous phase containing the pulp of fruits and vegetables, a cooling coagulable gelling agent is added to the aqueous phase. do,
A method for producing a separate liquid seasoning.