JPS62257362A - Production of separation type liquid seasoning - Google Patents

Abstract

PURPOSE:To produce a separation type liquid seasoning having a clear interface between the oily phase and the aqueous phase in allowing to stand, by adding small amounts of citrus oil and meat extract to a separation type liquid seasoning. CONSTITUTION:A separation type liquid seasoning consisting of the oily phase and aqueous phase, e.g. dressing, soup, sauce, etc., is produced by a conventional method. In the process, a citrus oil selected from oil of Citrus junos Sieb. ex Tanaka, Citrus sudachi hort. ex Shirai, Citrus sphaerocarpa hort. ex Tanaka, Citrus aurantium L., Cirtus yuko hort. ex Tanaka and Citrus natsudaidai Hayata in an amount within the range of 0.05-1wt%, preferably 0.1-0.5wt% based on the oily phase raw material and meat extract, e.g. bonito extract, beef extract, chicken extract, etc., in an amount within the range of 0.05-3wt%, preferably 0.1-1wt% based on the aqueous phase raw material are added to the seasoning.

Description

Detailed Description of the Invention [Industrial Application Field] The present invention relates to a method for producing a separate liquid seasoning, and more specifically, a separate liquid seasoning consisting of an oil phase and an aqueous phase. This invention relates to a separated liquid seasoning that is improved so that a cloudy layer is less likely to form at the interface of an aqueous phase.

[Prior art and its problems] Separate liquid seasonings consisting of an oil phase and an aqueous phase include dressings, sauces, sauces, Chinese seasonings, etc., and the interface between the two phases is clear when left still. Things have high commercial value.

However, depending on the raw materials of the liquid seasoning and the amount used, the interface may not be clear and the commercial value may be significantly impaired. For example, liquid seasonings using soy sauce, fruit juice, wine vinegar, rice vinegar, gum, processed sesame products, miso, plum meat, etc., do not separate neatly into two layers even if they are shaken and then left to stand. is often cloudy.

Conventionally, various methods have been proposed for obtaining interfacial clarity after shaking for separated liquid seasonings. For example, a method of adding dextrin alcohol with an average degree of polymerization of 7 or more and a maximum degree of polymerization of 35 or less (Japanese Patent Publication No. 53-289
81 Publication), a method of adding animal natural seasonings to the aqueous phase (Japanese Patent Publication No. 80-18), a method of adding an organic solvent extract from plant germ to the oil phase (Japanese Patent Publication No. 8O-18)
Although these have been effective in combination with specific raw materials, there is still room for improvement.

[Means for Solving the Problems] The present inventors have made repeated studies to solve the problems described in 2.
First, we discovered that mustard oil, which is used as a spice oil, has a slight interfacial clarifying effect. Furthermore, it was found that the clarification effect was improved when meat extracts and plant extracts were used in combination with these, but the effects were insufficient in both cases, and the original purpose could not be achieved. Therefore, as a result of intensive investigation with a wider range of targets, we found that adding citrus oil and meat extract (31 rivers) had a remarkable effect.In other words, by adding citrus oil and meat extract, we were able to It has been found that even after being subjected to vibration or manual shaking, the oil phase and water phase can be separated neatly by allowing the product to stand still, resulting in a separable liquid seasoning having a clear interface.

The present invention has been completed based on this knowledge, and provides a method for producing a separate liquid seasoning characterized by adding citrus oil and meat extract. It is.

In the present invention, a separable liquid seasoning is one in which the oil phase and the water phase are separated when left to stand still, and are shaken by hand to emulsify before use. Specifically, they are used in dressings, sauces, etc.
There are sauces, Chinese seasonings, etc.

The components constituting the oil phase and the aqueous phase may be selected from commonly used components depending on the intended use of the liquid seasoning, and are not particularly limited.

Next, citrus oils include lemon oil, orange oil,
It means yuzu oil, sudachi oil, satsuma tangerine oil, lime oil, yuko oil, hassaku oil, kabosu oil, summer tangerine oil, daidai oil, grapefruit oil, etc., and these can be used alone or in appropriate combinations. Since these citrus oils are usually oil-soluble, they are generally added to the oil phase, but other methods of addition may also be employed, and the method should not be limited to a specific one. For example, it is possible to apply a method in which citrus oil is homogenized by adding citrus oil to a highly concentrated sugar solution or dissolved in highly concentrated alcohol and gradually added to the aqueous phase while stirring to disperse the oil.

Incidentally, citrus oils may have different effects according to the present invention depending on their type, and can generally be classified as follows.

Items that are highly effective: Yuzu oil, Sudachi oil,
Kabosu oil, Daidai oil.

Yuko oil, summer tangerine oil with medium effect... Grapefruit oil, hassaku oil, unshu tangerine oil with small effect.
...Lemon oil, orange oil, lime oil When using citrus oil, the oil phase raw material is usually 0.0
A suitable amount is about 5 to 1% by weight, preferably about 0.1 to 0.5% by weight.

Citrus oil has a certain degree of interfacial clarification effect when used alone, but depending on the type of liquid seasoning, it may leave bubbles in the oil phase, and due to its high price, it may not be used in combination with other substances. The study revealed that by combining it with meat extract, the amount of citrus oil used can be reduced, the generation of bubbles in the oil phase can be avoided, and a synergistic effect can be achieved.

Meat extract is obtained from animal materials such as livestock, poultry, seafood meat and/or bones, and can be prepared by any method. Specific examples of meat extracts include blackberry extract, beef extract, bokeh extract, chicken extract, oyster extract, crab extract, shrimp extract, and the like.

Since these are generally water-soluble, they are usually added to the aqueous phase for use. In addition, meat extracts come in powder, paste, and other forms, and there are also those flavored with chemical seasonings, vegetable protein hydrolysates, etc., but any of these can be used in the present invention. .

The amount of meat extract to be used can be determined by taking into consideration the components of the liquid seasoning, and is generally 0.00% of the water phase raw material.
A suitable amount is about 5 to 3% by weight, preferably about 0.1 to 1% by weight. If the amount of meat extract added is too large, it may become insolubilized and precipitate may occur.

In the present invention, since citrus oil and meat extract are used together, satisfactory effects can be achieved by adding them in small amounts, compared to when either one is used alone. In addition, when producing a separate liquid seasoning, a known method may be followed, except for using citrus oil and meat extract in combination.

[Effects of the Invention] According to the present invention, by using small amounts of each of citrus oil and meat extract, it is possible to obtain a separate liquid seasoning with a clear interface between the oil phase and the water phase.

[Example] Next, test examples and examples of the present invention will be shown. In addition, all "%" shown here represents "weight %."

Test example: 80 g of water phase raw material and oil phase raw material 2 prepared according to the following recipe.
0 g was added to a glass container in the following order: first the aqueous phase raw material, then the oil phase raw material.

Prescription Water phase raw materials Apple cider vinegar (acidity 4.5) 30% soy sauce 30% sugar
7% food salt 4% vegetable extract (onion, garlic) 4% water
(20,9-a)% Sudachi Essence 0.1% Genuine Crab Meat Hydrolyzate 5
0%, vegetable protein hydrolyzate 25% and chemical seasoning 25%
Oil phase raw material soybean salad oil (100-b) % Sudachi oil b % The obtained separated liquid seasoning was shaken vigorously up and down 10 times by hand, then left to stand, and after 2 hours the state of the interface was observed with the naked eye. I observed it. The results are shown in Table 1.

100 廿2 1 0 + 3 0 0.15 +4 0
．． 1 0.1 ±5 0.2
0.1 -6 1 0.05
-7 2 0.05 -8 廿:
A cloudy layer of 1 cm or more is observed +: 0.5 to 0.
A cloudy layer of 7c+* is observed and at the same time bubbles are observed in the oil phase ±: A cloudy layer of 0.3 to 0.5cm+ is observed 1: The cloudy layer is 0.2cm or less As is clear from the table The interfacial clarifying effect that cannot be obtained with Sudachi oil or meat extract alone was sufficiently achieved by using both in small amounts together.

Example 1 Aqueous phase raw material and oil phase raw material prepared according to the following formulation were mixed in a ratio of 9:1.
A separate liquid seasoning was obtained by filling a glass bottle with the following ratio.

Prescription water phase raw materials Brown rice vinegar (acidity 4.5%) 30% Mirin 10% Sugar 15% Food
Salt 5% Plum Meat 10% Xanthan gum 0.05% Meat extract *0.5% Water 29.455
Genuine beef protein hydrolyzate (Beefex AP-10゜manufactured by Yaizu Suisan Kagaku Kogyo ■) Oil phase raw material Corn salad oil 98.9% Oleoresin Paprika 1% Yuzu oil 0.1% 1- Shake the dressing before use. When it was left to stand still, it became a clear interface again.

Example 2 A separate liquid seasoning was prepared in the same manner as in Example 1 except that kabosu oil was used instead of yuzu oil in Example 1. When this material was allowed to stand after shaking, it became a clear interface again.

Example 3 A separate liquid seasoning was prepared in the same manner as in Example 1 except that summer tangerine oil was used instead of yuzu oil in Example 1. When this material was allowed to stand after shaking, it became a clear interface again.

Example 4 A fractionated liquid seasoning was prepared in the same manner as in Example 1 except that daidai oil was used instead of yuzu oil in Example 1. When this product was left to stand after shaking, it had a clear interface.

Example 5 A separate liquid seasoning was prepared in the same manner as in Example 1 except that yuko oil was used instead of yuzu oil in Example 1. When this material was allowed to stand after shaking, it became a clear interface again.

Example 6 An equal mixture of grapefruit oil and hassaku oil was used instead of yuzu oil in Example 1, and the amount used was 0.3%, and the amount of corn salad oil used was 98%.
．． A separate liquid seasoning was prepared in the same manner as in Example 1 except that the content was 7%. If you let this thing stand after shaking,
The interface became clear again.

Example 7 Same as Example 1 except that lemon oil was used instead of yuzu oil in Example 1, and the amount used was 0.4%, and the amount of corn salad oil used was 98.6%. A separate liquid seasoning was prepared. When this material was allowed to stand after shaking, it became a nearly clear interface again.

Patent Applicant: Nakano Vinegar Co., Ltd. 1,000-1,000-Year-October Owner, Ichishi Seisho (Volunteer) October 16, 1985 Commissioner of the Patent Office Black 1) Ming Mil 1, Indication of Case Patent Application 1988-4 + 7899 2, Name of the invention: Method for producing a separable liquid seasoning 3, Relationship with the case of the person making the amendment Patent applicant Co., Ltd. Nakano Vinegar Store 4, Agent ■+04 1-1-10-5 Kyobashi, Chuo-ku, Tokyo, Amendment Column 6 of Detailed Description of the Invention in the Subject Specification, Contents of Amendment (1) After “dissolved” on page 5, line 7 of the specification [
or citrus juice containing citrus oil].

(2) Add the following sentence after line 17 on page 12.

[Example 8 80 g of water phase raw material and oil phase raw material 2 prepared according to the following formulation
0 g was packed into a glass container to obtain a separate liquid seasoning amount.

Prescription 1 Trillion ■Travel - Apple cider vinegar (acidity 4.5%) 35% soy sauce
25% sugar
5% meat extract”1
0.2% Kabosu fruit juice (0 oil
．． 05%) 30% xanthan gum
0.05% water
4.75%*1 Beef protein hydrolyzate (
Beefex AP-10. (manufactured by Yakisuisan Kagaku Kogyo ■) L Corn salad oil 99.9% Calo-so-to-ole-ore-soone 0.1% Even if the above dressing was shaken during use, it became clear again when left to stand still. "(that's all)

Claims (3)

[Claims] (1) A method for producing a separate liquid seasoning, which comprises adding citrus oil and meat extract during the production of the separate liquid seasoning. (2) The citrus oil according to claim 1, wherein the citrus oil is one or more selected from yuzu oil, sudachi oil, kabosu oil, daidai oil, yuko oil, and summer tangerine oil. Method. (3) The method according to claim 1, wherein the citrus oil is added to the oil phase raw material in a proportion of 0.05 to 1% by weight, and the meat extract is added to the water phase raw material in a proportion of 0.05 to 3% by weight.