JPS6047656A - Acidic liquid seasoning - Google Patents

Abstract

PURPOSE:The titled seasoning having an aqueous phase part keeping a stable red tone even after long-term preservation, having an aqueous phase part containing purple cabbage dyestuff. CONSTITUTION:An aqueous phase part consisting of 30-60pts.wt. vinegar, 30- 60pts.wt. water, 2-30pts.wt. seasoning, 0.2-1pt.wt. spice or spicery, and 0.05- 0.5pt.wt. gum is blended with 0.02-0.5wt% purple cabbage dyestuff to form an aqueous phase part having a red tone. An oil phase part consisting of a liquid salad oil is optionally placed on the aqueous phase part in a weight ratio of the aqueous phase part: the oil phase part of 100:(5-300).

Description

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

BACKGROUND ART Conventionally, there has been known a separation type dressing in which an oil phase is placed on top of an aqueous phase, and one product form of the dressing is colored red.

β-carotene and the like are usually used in the oleoresin publ to color the oil phase red, and it has been observed that products colored with these maintain a stable red tone over a long period of time. There is. By the way, tomato paste, tomato ketchup, red pelpeper, grape juice, red wine, shiso pigment, etc. are conventionally used to color the aqueous phase red, but products colored with these may discolor or brown during storage. There is a problem in that the color tone changes significantly, and therefore, it is difficult to maintain a stable red color tone over a long period of time, and as a result, the commercial value is lost.

Under these circumstances, the present invention is an acidic liquid seasoning that includes not only a separate dressing as described in Section 2, but also a so-called oil-less dressing consisting only of an aqueous phase. It is an object of the present invention to provide an acidic liquid seasoning having an aqueous phase part that can maintain a stable red color tone even when

The inventors of the present invention are working diligently to achieve the above-mentioned purpose. Il? After repeated research, the inventors discovered that if a ligature cabbage pigment was used to color the aqueous phase red, it was possible to obtain an acidic solution that achieved the intended purpose, and thus completed the present invention.

The present invention is an acidic liquid seasoning consisting of only an aqueous phase, or an oil phase further placed on top of the aqueous phase, wherein the aqueous phase contains purple cabbage pigment. II)
The purpose of this invention is to provide an acidic liquid seasoning with the following characteristics.

The present invention will be explained in detail below.

In the present invention, the acidic liquid seasoning refers to a liquid seasoning that includes at least an acidic aqueous phase containing vinegar, edible organic acids, and the like. Typical examples include oil-less dressings that consist of only an aqueous phase, and separated dressings that have an oil phase placed on top of the aqueous phase.

Among such acidic liquid seasonings, the acidic liquid seasonings targeted by the present invention have the aqueous phase portion colored red. Here, red refers to a red color that has an appealing texture, and specifically refers to the color associated with red wine, the amount of pigment that these things normally exhibit, or the color close to these. do.

The e-type liquid seasoning of the present invention imparts a red color to the aqueous phase as shown in J='6, and furthermore, in order to impart a stable red tone over a long period of time, cabbage pigment is added to the water 4fj part. It includes.

Red cabbage pigment is contained in purple cabbage and is what gives it its characteristic purple color. Usually, it can be easily extracted with a suitable solvent such as ethyl alcohol or propylene glycol, and products with varying concentrations of purple cabbage pigments are commercially available. In addition, after extraction with the above-mentioned organic solvents, these solvents are removed, and the product is purified into a reddish-purple powder, which is commercially available as a pure purple cabbage pigment. These commercially available products, including Isuno L, are permitted to be added to food, and if they are used as the purple cabbage pigment to be blended into the aqueous phase in the present invention, the self-containment of the cabbage pigment in the aqueous phase can be reduced. , the amount of pure pigment is approximately e0.2 to Oj in the total image of the aqueous phase. With this i:α rotation, the aqueous phase is colored in the desired red color, and moreover, a stable red color tone is maintained over a long period of time. If the amount is less than 0.0.2%, the product tends to fade during storage.If it is more than 0.0.2%, the desired red color is obtained, and the purple hue becomes stronger. There is a tendency for food colors to become less desirable.

The range of o, o s - o, and a yen gives the natural red color tone exhibited by plum perilla or red wine, which is considered to be advantageous for the present invention.

The water phase component raw materials of the acidic liquid seasoning of the present invention other than the purple cabbage pigment are not particularly different from those of conventional products of this type except for the red coloring raw materials.

Typical component raw materials and their typical blending ratios are shown in Table 1 below.

Table / Ingredient raw materials 厘M-i', rB -Cap 1 -■關-Drop□-111-1-----■--1-
--Kotya- Vinegar (citrus fruit juice is also used) 3o, 6
θShimizu 30～Otsu.

Seasoning Spices or Flavors In the case of a so-called peel-off dressing in which the acidic liquid seasoning of the present invention is further placed on an aqueous phase and an oil phase, the raw materials forming the oil phase are conventional. There is no particular difference from product No. 11, and it is a night salad oil. At this time, the ratio of the water a part and the oil phase t:'Is is not different from the conventional one, and in Kyofi (Wll'G), the ratio of the water phase and the oil phase is usually 100:3 to 3009 degrees. be.

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 of this type of product, and may be used as part of the ingredient raw materials in the aqueous phase in place of the conventional red coloring raw materials. There is no particular difference except that it uses a purple cabbage color.

Hereinafter, the present invention will be explained in more detail with reference to Examples. However, in the present invention, all terms refer to weight %.

Example/ Minutes 1i, i from component raw materials having the blending ratios shown in Table 2 below
An n-type dressing was manufactured according to a conventional method.

1. First, prepare the ID mixture for the aqueous phase from the raw materials for the aqueous phase according to a conventional method, and then fill a predetermined amount of this into a separately prepared -00-capacity glass container. Furthermore, a predetermined amount of soybean salad oil is placed on top of it, and the total liquid size is 110.
m1.

By changing the red raw material used in its production, the present invention and the second product
Different control products were prepared.

Next, each product was subjected to observation of the change in color H14 of the aqueous phase to 2 over time. The results are shown in Table 3 below.

Table 2 Vinegar (acidic apple cider vinegar) J o.

Salt /, θ Mixed ume spices (huyang, garlic, herbs) 0. J′glutamate sorta. , Red coloring raw material X Shimizu 100-(J7./+") Oil phase raw material: .

Soybean salad oil / 00.0 Table 3 Note: The symbols in Table 2 have the following meanings.

○...The color tone immediately after production is maintained and no discoloration is observed.Δ...Slight discoloration is observed.X...Kana fading is observed.The acidic liquid seasoning of the present invention It is understood that the red color tone of the aqueous phase of the material can fade even after long-term storage, resulting in a stable color tone.

Fruiting side λ This example shows the effect of the content of purple cabbage pigment in the aqueous phase on the final product of the present invention.

Separate dressing was manufactured from four ingredient raw materials having the mixing ratios shown in the table below according to the method of Example 1 above.

A total of 70 types of products were prepared by changing the amount of purple gappe dye used during VC.

Next, each product was subjected to observation of the change in color tone of the aqueous phase over time. The results are shown in Table j below.

Table Aqueous phase raw materials: Vinegar (wine vinegar with acidity 4Zj%) 3O,O salt λ,O Lemon juice O,S Daltamine soda 0.1 Sand AI10.0 Purple cabbage pigment (powdered pure product), 21 'Oil phase raw material; Soybean salad oil / 00.0 (Note: The ratio of aqueous phase and oil phase is heavy weight ratio, aqueous phase: 3
The oil phase is l! :3! Met. ) Table j Remarks The symbols in the two characters have the same meanings as in the above examples/.

Applicant's agent Kiyoshi Inomata

Claims (1)

[Claims] / An imaginary liquid seasoning consisting of only an aqueous phase or an oil phase further placed on the aqueous phase, wherein the aqueous phase consists of purple cabbage. An acidic liquid seasoning characterized by containing a pigment. The acidic liquid seasoning according to claim 1, wherein the content of the purple cabbage pigment is 0.02 to 03% of the total Mftr of the aqueous phase.