TW201906540A - 添加食材之液狀調味料 - Google Patents
添加食材之液狀調味料 Download PDFInfo
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- TW201906540A TW201906540A TW107122935A TW107122935A TW201906540A TW 201906540 A TW201906540 A TW 201906540A TW 107122935 A TW107122935 A TW 107122935A TW 107122935 A TW107122935 A TW 107122935A TW 201906540 A TW201906540 A TW 201906540A
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- liquid seasoning
- food
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
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Abstract
本發明之課題在於提供一種具有磨碎狀或醬泥狀之食材特有之食感,且無於保存中經時地產生之變色或異臭之添加食材之液狀調味料。 根據本發明,提供一種添加食材之液狀調味料,其特徵在於:其係含有水不溶性食物纖維與果汁及/或蔬菜汁者,且該液狀調味料中之水不溶性食物纖維之含量為0.25~15質量%,且該水不溶性食物纖維與該果汁及/或蔬菜汁之含有比以質量比計在1:1~1:100之範圍內。
Description
本發明係關於一種具有磨碎狀或醬泥狀之食材特有之食感,且無顏色或氣味之經時變化之添加食材之液狀調味料。
一直以來,於沙拉或調理食品中使用有各種味道或形態之調味料。其中,於調味液中含有磨碎蔬菜或切得較細之蔬菜等食材之形態之液狀調味料由於在調味液中預先添加有食材,故而省略另外準備食材,與調味液混合而進行加熱等調理等工夫,又,藉由食材之變化,而滿足多樣化之消費者之嗜好。
於添加食材之液狀調味料中,除通常之液狀調味料所要求之味道或香味以外,食材之食感較為重要。迄今為止作為用以產生富於食材特有之變化之食感之鑽研,業界提出有如下添加食材之調味料,其含有固形狀之食材與蘿蔔泥或蘋果泥等磨碎狀或醬泥狀之食材。例如,業界提出有如下等:藉由併用磨碎蔬菜與乾燥蔬菜,賦予乾燥蔬菜單獨無法產生之磨碎蔬菜所特有之新鮮感或香味之液體調味料(專利文獻1);包含殘留於網眼2 mm之篩子上之食材、與含有通過網眼2 mm之篩子之極小之固形物或糊狀物之液部之蔬菜搗碎狀調味液(專利文獻2)。然而,蘿蔔泥或蘋果泥等食材容易經時地產生變色或異臭,而需要於調味液中調整味道。 [先前技術文獻] [專利文獻]
專利文獻1:日本專利特開平11-130號公報 專利文獻2:日本專利特開2013-39097號公報
[發明所欲解決之問題]
本發明之課題在於提供一種具有磨碎狀或醬泥狀之食材特有之食感,且無於保存中經時地產生之變色或異臭之添加食材之液狀調味料。 [解決問題之技術手段]
本發明者為了解決上述課題而反覆進行努力研究,結果發現,於添加食材之液狀調味料中,使水不溶性食物纖維含有一定量之果汁及/或蔬菜汁,藉此可獲得磨碎蔬菜或果實、蔬菜泥之類的磨碎狀或醬泥狀之食材特有之食感,若亦一併含有固形狀之食材,則該固形狀之食材之食感增強。又,發現於使用有磨碎蔬菜或果實、蔬菜泥之調味料中容易經時地產生之變色或異臭得以抑制,從而完成本發明。
即,本發明包含以下之發明。 (1)一種添加食材之液狀調味料,其特徵在於:其係含有水不溶性食物纖維與果汁及/或蔬菜汁者,且該液狀調味料中之水不溶性食物纖維之含量為0.25~15質量%,且該水不溶性食物纖維與該果汁及/或蔬菜汁之含有比以質量比計在1:1~1:100之範圍內。 (2)如(1)中所記載之添加食材之液狀調味料,其中上述水不溶性食物纖維為纖維素或豆渣粉末。 (3)如(1)或(2)中所記載之添加食材之液狀調味料,其進而含有固形食材。 (4)如(3)中所記載之添加食材之液狀調味料,其中上述固形食材為乾燥食材。 (5)如(3)或(4)中所記載之添加食材之液狀調味料,其中上述固形食材以濕重量計含有全部調味料之5~60質量%。 (6)一種改善添加食材之液狀調味料之食感之方法,其特徵在於:於添加食材之液狀調味料中,以該添加食材之液狀調味料中之水不溶性食物纖維之含量成為0.25~15質量%之方式,且以該水不溶性食物纖維與果汁及/或蔬菜汁之含有比以質量比計成為1:1~1:100之範圍內之方式,含有水不溶性食物纖維與果汁及/或蔬菜汁。 (7)一種抑制添加食材之液狀調味料之保存時之經時變化之方法,其特徵在於:於添加食材之液狀調味料中,以該添加食材之液狀調味料中之水不溶性食物纖維之含量成為0.25~15質量%之方式,且以該水不溶性食物纖維與果汁及/或蔬菜汁之含有比以質量比計成為1:1~1:100之範圍內之方式,含有水不溶性食物纖維與果汁及/或蔬菜汁。 本案係主張2017年7月4日提出申請之日本專利申請2017-131024號之優先權者,且包含該專利申請之說明書中所記載之內容。 [發明之效果]
根據本發明,提供一種添加食材之液狀調味料,其具有磨碎狀或醬泥狀之食材特有之食感(具有碾碎之蘋果之類的爽口之纖維感之食感、與醇厚且口感較佳之食感),又,增強了固形狀之食材之食感(切碎洋蔥之類的清脆之食感)。本發明之添加食材之液狀調味料無於先前之使用有蘿蔔泥或蘋果泥等食材之液狀調味料中可見之保存中之變色或異臭的產生,且可充分地感覺到來自食材之風味。
本發明之添加食材之液狀調味料(以下,稱為「本發明之液狀調味料」)係含有水不溶性食物纖維與果汁及/或蔬菜汁者,其特徵在於,含有特定量之水不溶性食物纖維,且該水不溶性食物纖維與該果汁及/或蔬菜汁之含量之比率為特定之比率,並具有磨碎狀或醬泥狀之食材特有之食感。本發明之液狀調味料所具有之所謂「磨碎狀或醬泥狀之食材特有之食感」,係指於食用該液狀調味料時感覺到之具有磨碎狀之果實或蔬菜之類的纖維感之食感(爽口之食感;例如於碾碎之蘋果中感覺到之舌頭觸感)及醬泥狀之果實或蔬菜之類的柔滑且醇厚之食感。
<液狀調味料> 於本發明中,所謂「液狀調味料」係指為了提高菜或食品素材之美味程度而使用之具有流動性之調味料。作為本發明之液狀調味料,除淋於蔬菜、肉類、或魚貝類等上而進行調味之調味醬以外,可列舉調味汁類、醬料類、湯汁類、橙醋等。
<食材> 於本發明中,所謂「食材」係指固形食材、粉末化食材、微粉碎食材、磨碎狀食材、糊狀食材、或水不溶性食物纖維。
<水不溶性食物纖維> 於本發明中,所謂「水不溶性食物纖維」係指纖維素、半纖維素、木質素、不溶性果膠等分散於不溶於水之液體中之食物纖維。作為於本發明中所使用之水不溶性食物纖維,例如可列舉將紙漿等作為原料進行精製而成之纖維素,可為使纖維素乾燥而成為粉末狀之粉末纖維素、對纖維素進行物理或化學處理而成之纖維素例如可確認到結晶結構之結晶纖維素、將纖維素實施加工處理為纖維狀而成之纖維狀纖維素等中之任一種,較佳為粉末纖維素。又,於本發明中,作為水不溶性食物纖維,除上述纖維素以外,可使用將穀類、豆類、果實類、蔬菜類等植物作為原料進行精製而成者例如由大豆纖維(豆渣粉末、大豆粉等)、麥麩(小麥麥麩、大麥麥麩、黑麥麥麩、燕麥麥麩等)、腰豆、鷹嘴豆、豌豆等豆類獲得之纖維成分、玉米纖維、甜菜纖維、馬鈴薯纖維、蘋果或橙子等之果漿。該等不溶性食物纖維可單獨使用一種,亦可組合兩種以上而使用。
本發明之液狀調味料中之水不溶性食物纖維之含量為0.25~15質量%,較佳為0.5~12質量%,更佳為2~10質量%。若水不溶性食物纖維之含量在上述範圍,則可獲得具有磨碎狀之果實或蔬菜之類的纖維感之食感,故而較佳。若水不溶性食物纖維之含量高於15質量%,則無醬泥狀之果實或蔬菜之類的柔滑且醇厚之食感,且可感覺到粗澀感,故而欠佳。又,若水不溶性食物纖維之含量低於0.25質量%,則具有磨碎狀之果實或蔬菜之類的纖維感之食感較弱,故而欠佳。
<果汁或蔬菜汁> 於本發明中,所謂「果汁」係指果實之榨汁液或藉由萃取等而獲得之果實之液部,於使用對果實進行篩網過濾或碾碎處理而得之醬泥、磨碎物之情形時係指其中之液部。作為本發明之液狀調味料中所使用之果汁,例如可列舉來自蘋果、桃、葡萄、西印度櫻桃、藍莓、梨、檸檬、柚子、蘇打其柑橘(Citrus sudachi)、萊姆、蜜柑、葡萄柚、草莓、香蕉、甜瓜、奇異果、鳳梨、黑醋栗、杏、番石榴、李子、芒果、番木瓜、荔枝等之果汁。該等之中,更佳為蘋果、桃、葡萄、西印度櫻桃、藍莓、梨、或檸檬、柚子、蘇打其柑橘、萊姆、蜜柑、葡萄柚等柑橘類之果汁。該等果汁可使用一種或兩種以上。又,上述果汁亦可於進行冷凍、濃縮、還原等加工後使用。
於本發明中,所謂「蔬菜汁」係指將蔬菜粉碎等並進行榨汁而得者,於使用對蔬菜進行篩網過濾或碾碎處理而得之醬泥、磨碎物之情形時係指其中之液部。作為本發明之液狀調味料中所使用之蔬菜汁,可列舉來自能夠榨汁之蔬菜例如洋蔥、蘿蔔、胡蘿蔔等根菜;番茄、甜椒、甜辣椒、黃瓜、茄子等果菜;捲心菜、萵苣、菠菜、白菜、旱芹、小松菜、青梗白菜、王菜、羽衣甘藍、紫蘇、韭蔥、洋芹等葉菜;蘆筍、竹筍等莖菜;青花菜、花椰菜等花菜等之蔬菜汁。該等之中,更佳為洋蔥、蘿蔔。該等蔬菜汁可使用一種或兩種以上。
於本發明之液狀調味料中,水不溶性食物纖維與果汁及/或蔬菜汁之含有比以質量比計為1:1~1:100,較佳為1:5~1:50,更佳為1:10~1:25。若水不溶性食物纖維與果汁及/或蔬菜汁之含有比在上述範圍內,則容易獲得具有磨碎狀之果實或蔬菜之類的纖維感之食感,故而較佳。若果汁及/或蔬菜汁相對於水不溶性食物纖維之含有比高於上述含有比之範圍,則具有磨碎狀之果實或蔬菜之類的纖維感之食感變弱,故而欠佳,又,若果汁及/或蔬菜汁相對於水不溶性食物纖維之含有比低於上述含有比之範圍,則無醬泥狀之果實或蔬菜之類的柔滑且醇厚之食感,且容易感覺到纖維之粗澀感,故而欠佳。
<固形食材> 於本發明之液狀調味料中亦可含有固形食材。若於本發明之液狀調味料中含有固形食材,則因上述纖維成分而該固形食材之食感增強。於本發明中,所謂「固形食材」,係指不同於藉由混合上述水不溶性食物纖維與果汁及/或蔬菜汁而獲得之磨碎狀或糊狀之食材,具有某種程度之大小(例如3 mm以上),且可感覺到其固形食材之食感(例如,若為洋蔥,則為清脆之食感)之固形狀之食材。本發明之液狀調味料中所使用之「固形食材」可為生食材、進行了鹽漬之食材、乾燥食材中之任一種,較佳為乾燥食材。
固形食材之形狀可為長方體狀、立方體(大豆)狀、球狀、粒狀等任一種形狀。又,關於固形食材之大小,例如於形狀為長方體狀之情形時,於調味液中膨潤後之食材之最長邊之長度較佳為1~60 mm,更佳為1~20 mm,進而較佳為2~20 mm,最佳為4~20 mm。於膨潤後之食材之大小未達1 mm之情形時,無法獲得固形食材之食感,又,若超過60 mm,則難以獲得固形食材之食感。
本發明之液狀調味料中之固形食材之含量以濕重量計為全部調味料之5~60質量%,較佳為10~50質量%,更佳為10~40質量%。若食材之含量以濕重量計未達5質量%,則無法充分地獲得作為固形食材之食感。又,若食材之含量以濕重量計超過60質量%,則雖然食材本身及液狀調味料之風味變得良好,但無法充分地獲得如磨碎之食感、由纖維成分所引起之固形食材之食感增強效果。
於本發明之液狀調味料中所使用之固形食材為蔬菜之情形時,蔬菜之種類並無特別限定,例如可列舉:洋蔥、捲心菜、白菜、胡蘿蔔、甜椒、蘿蔔、蘿蔔葉、甜菜、蓮藕、牛蒡、蔥、紫蘇、旱芹、洋芹、甜辣椒、番茄、黃瓜、玉米、花椰菜、茄子、馬鈴薯、甘薯、芋頭、薯蕷、南瓜等。其中,較佳為洋蔥、捲心菜、白菜、胡蘿蔔、蔥、旱芹、甜辣椒,更佳為洋蔥、捲心菜、白菜、胡蘿蔔。該等蔬菜可使用一種或兩種以上。365 7
作為蔬菜以外之例,例如可列舉:果實類(檸檬、柚子、蘇打其柑橘、萊姆、蜜柑、葡萄柚、蘋果、鳳梨、桃、葡萄、草莓、梨、香蕉、甜瓜、奇異果、黑醋栗、西印度櫻桃、藍莓、杏、番石榴、李子、芒果、番木瓜、荔枝等)、種子果實類(杏仁、花生、松仁、椰子等)、蘑菇類(姬菇、香菇、洋菇、杏鮑菇、舞菇等)、豆類(大豆、豌豆、小扁豆、鷹嘴豆、雞兒豆等)。
於本發明之液狀調味料中所含之固形食材為乾燥蔬菜之情形時,關於該乾燥蔬菜之水分量,就不會使多餘之水分轉移至調味液中之方面而言,較佳為8質量%以下,更佳為6質量%以下,進而較佳為5質量%以下。
上述乾燥蔬菜可為藉由乾燥前與糖類混合、或浸漬於含糖類之溶液中並進行加熱混合而製備者。具體而言,作為糖類,可列舉:葡萄糖、果糖、蔗糖、乳糖、澱粉分解物等,可使用兩種以上。糖類之添加量、混合時間、及浸漬於含糖類之溶液中之情形時之濃度、加熱混合溫度及時間、以及持續之乾燥溫度及時間只要根據蔬菜之種類、尺寸等任意選擇即可,與糖類混合之情形時之糖類之添加量相對於乾燥蔬菜較佳為5~30質量%,浸漬於含糖類之溶液中之情形時之糖類之濃度較佳為5~30質量%,於溶液中之加熱混合條件於50~80℃下較佳為10分鐘~12小時。
又,上述乾燥蔬菜亦可為將切碎之蔬菜於鈣鹽溶液中加熱混合後,進行乾燥而成者。鈣鹽溶液之濃度、加熱混合溫度及時間、以及持續之乾燥溫度及時間只要根據蔬菜之種類、尺寸等任意選擇即可。具體而言,只要將切碎之蔬菜於以成為0.5~5質量%之方式使氯化鈣、乳酸鈣、乙酸鈣等鈣鹽溶解於水中所得之水溶液中,於50~80℃下攪拌1~120分鐘,其後與處理液分離,於進行脫液後,於65~80℃下乾燥3~12小時即可。亦可於上述鈣水溶液中含有5~30質量%之葡萄糖、果糖、蔗糖、乳糖、澱粉分解物等糖類。
上述乾燥蔬菜可藉由在切碎成特定之大小後進行乾燥或於乾燥後進行切碎而製造。作為乾燥方法,可列舉:熱風乾燥、冷凍乾燥、減壓加熱乾燥、微波乾燥、曬乾、自然乾燥等。
<其他原料> 於本發明之液狀調味料中除可含有上述原料以外,亦可根據其種類含有於通常之液狀調味料中所使用之用於調味等之原料。本發明之液狀調味料可為不含油脂之無油型、減少了油脂量之低油型(10重量%以下)、包含油脂之油型(包含乳化型及分離型)中之任一種類型之液狀調味料,由於藉由果汁及/或蔬菜汁與水不溶性食物纖維之添加可獲得具有滋味無窮感之風味,故而較佳為無油型。例如,於本發明之液狀調味料為無油型之調味醬之情形時,通常,水、食醋、糖類(包含高甜味度甜味劑)、食鹽成為基本原料。於本發明之液狀調味料中,除可使用此種基本原料以外,例如亦可使用香辛料、香辛料萃取物、香味油、胺基酸系調味料、核酸系調味料、有機酸系調味料、醱酵調味料(風味原料、鮮味調味料)、酒類、香料等口味、風味成分、黏度調整劑、穩定劑、著色料、鈣鹽等添加劑等。該等成分之含量並無特別限定,可視用途而適當決定。
於上述食醋中存在以米或麥等穀物或果汁作為主原料而生產之釀造醋、及向冰乙酸或乙酸之稀釋液中添加砂糖等調味料、或向其中添加釀造醋而成之合成醋,於本發明中均可使用。作為釀造醋,例如可列舉:穀物醋(米醋、玄米醋、黑醋、粕醋、麥芽醋、薏米醋、大豆醋等)、果實醋(蘋果醋、葡萄醋、檸檬醋、卡波蘇香橙醋、梅醋、葡萄酒醋、巴薩米克醋(Aceto Balsamico)等)、以乙醇為原料之藉由乙酸醱酵而製造之酒精醋、中國醋、雪利酒醋等,又,作為合成醋,可列舉利用水適當稀釋冰乙酸或乙酸而成者等。該等之中,較佳為乙酸含量較高,且來自原料之風味較弱之高乙酸濃度之酒精醋或合成醋。又,該等食醋可單獨使用,亦可併用兩種以上。
作為上述糖類,例如可列舉:蔗糖、麥芽糖、果糖、異構化液糖、葡萄糖、糖漿、糊精或山梨糖醇、麥芽糖醇、木糖醇等糖醇類等。該等糖類可僅單獨使用一種,亦能夠以任意組合及比率併用兩種以上。
作為上述高甜味度甜味劑,例如可列舉:阿斯巴甜、乙醯磺胺酸鉀、蔗糖素、紐甜(neotame)、甘草萃取物、甜菊或其酵素處理物等。該等高甜味度甜味劑可僅單獨使用一種,亦能夠以任意組合及比率併用兩種以上。
上述食鹽可為本身,亦可為含有食鹽之食品。含有食鹽之食品並無特別限定,作為例子,可列舉:醬油、味噌、出汁等。
作為上述醬油,並無特別限定,例如可列舉:濃口醬油、淡口醬油、白醬油、大豆醬油(tamari soy sauce)、再度醱酵醬油(refermented soy sauce)等。該等醬油可僅單獨使用一種,亦能夠以任意組合及比率併用兩種以上。
作為上述味噌,並無特別限定,例如,除麥味噌、大米味噌、豆味噌、調合味噌等以外,可列舉:根據因其製法所引起之顏色之不同而命名之紅味噌、白味噌、淡色味噌等。該等味噌可僅單獨使用一種,亦能夠以任意組合及比率併用兩種以上。
上述所謂香辛料,係指具有特有之香味、刺激性之口味、色調,為了加香、消臭、調味、著色等而調配至飲食品中之利用植物體之一部分(植物之果實、果皮、花、蕾、樹皮、莖、葉、種子、根、地下莖等)之調味料之一種,於香辛料中亦包含草藥。香辛料亦稱為香料調味品,例如可列舉:胡椒(黑胡椒、白胡椒、紅胡椒)、大蒜、生薑、芝麻(芝麻之種子)、辣椒、辣根(horseradish)、芥末、罌粟子、肉豆蔻、錫蘭肉桂、甜辣椒、小豆蔻、小茴香、番紅花、眾香子、丁香、山椒、橙皮、茴香、甘草、葫蘆巴、蒔蘿籽、花椒、蓽撥(long pepper)、橄欖之果實等。又,所謂草藥係指香辛料之中利用莖、葉及花者,例如可列舉:西洋菜、芫荽、紫蘇、旱芹、香艾菊、細香蔥、茴芹、紅根草、麝香草、月桂、韭蔥、洋芹、芥菜(mustard green)、蘘荷、艾草、羅勒、牛至草、迷迭香、胡椒薄荷、歐洲薄荷、檸檬草、蒔蘿、山葵葉、山椒之葉等。
作為上述香辛料萃取物,只要為通常表示為「香辛料」之食品之萃取物,則可為任意者,作為其例,可列舉:辣椒萃取物、芥末萃取物(mustard extract)、生薑萃取物(ginger extract)、山葵萃取物、胡椒萃取物、大蒜萃取物(gallic extract)、洋蔥萃取物、山椒萃取物等。該等香辛料萃取物可僅單獨使用一種,亦能夠以任意組合及比率併用兩種以上。
作為上述香味油,例如可列舉:薑油、大蒜油、芥末油、洋蔥油、芝麻油、蔥油、韭蔥油、水芹油、紫蘇油、山葵油、檸檬油、魚貝油、畜肉油等。該等香味油可僅單獨使用一種,亦能夠以任意組合及比率併用兩種以上。
作為上述胺基酸系調味料,例如可列舉:L-麩胺酸鈉、DL-丙胺酸、甘胺酸、L-或DL-色胺酸、L-苯丙胺酸、L-或DL-甲硫胺酸、L-離胺酸、L-天冬胺酸、L-天冬胺酸鈉、L-精胺酸等。該等胺基酸系調味料可僅單獨使用一種,亦能夠以任意組合及比率併用兩種以上。
作為上述核酸系調味料,例如可列舉:5'-肌苷酸二鈉、5'-鳥嘌呤核苷酸二鈉、5'-尿苷酸二鈉、5'-胞嘧啶核苷酸二鈉、5'-核糖核苷酸鈣、5'-核糖核苷酸二鈉等。該等核酸系調味料可僅單獨使用一種,亦能夠以任意組合及比率併用兩種以上。
作為上述有機酸系調味料,例如可列舉:檸檬酸鈣、檸檬酸三鈉、葡萄糖酸鉀、葡萄糖酸鈉、琥珀酸、琥珀酸一鈉、琥珀酸二鈉、乙酸鈉、DL-酒石酸氫鉀、L-酒石酸氫鉀、DL-酒石酸鈉、L-酒石酸鈉、乳酸鉀、乳酸鈣、乳酸鈉、反丁烯二酸鈉、DL-蘋果酸鈉等。該等有機酸系調味料可僅單獨使用一種,亦能夠以任意組合及比率併用兩種以上。藉由併用兩種以上之有機酸系調味料,兩者之口味協同地增高,故而較佳。
作為上述風味原料,例如可列舉:柴魚高湯、海帶高湯、蔬菜萃取物、柴魚萃取物、海帶萃取物、魚貝萃取物、畜肉萃取物等。該等風味原料可僅單獨使用一種,亦能夠以任意組合及比率併用兩種以上。
作為上述鮮味調味料,例如可列舉蛋白水解物、酵母萃取物等。該等鮮味調味料可僅單獨使用一種,亦能夠以任意組合及比率併用兩種以上。
作為上述酒類,可列舉:清酒、合成清酒、味淋、蒸餾酒、葡萄酒、甜露酒、紹興酒等。該等酒類可僅單獨使用一種,亦能夠以任意組合及比率併用兩種以上。
作為上述香料,例如可列舉:薑香料、大蒜香料、芥末香料、洋蔥香料、芝麻香料、蔥香料、韭蔥香料、紫蘇香料、山葵香料、檸檬香料等。該等香料可僅單獨使用一種,亦能夠以任意組合及比率併用兩種以上。
作為上述黏度調整劑,例如可列舉:阿拉伯膠、海藻酸、海藻酸鈉、角叉菜膠、刺梧桐樹膠、瓊脂、刺槐豆膠、三仙膠、古亞膠、結冷膠、纖維素、羅望子膠、塔拉膠、黃蓍膠、支鏈澱粉、果膠、甲殼素、殼聚糖、修飾澱粉等。該等黏度調整劑可僅單獨使用一種,亦能夠以任意組合及比率併用兩種以上。
<添加食材之液狀調味料之製造方法> 本發明之液狀調味料可藉由如下製造方法而製造,該製造方法包括將上述原料投入至水中,視需要一面加熱一面進行混合攪拌之步驟。原料之混合攪拌只要依據先前公知之方法即可,上述混合攪拌步驟中之較佳之溫度為20℃~95℃,於一面加熱一面進行混合之情形時,為了抑制風味、色調等之變質,較佳為將加熱溫度之上限設為90℃。藉由上述步驟製成均勻之液狀後,直接、或於供於加熱殺菌或加壓殺菌等殺菌處理後,與一般之液狀調味料同樣地填充至容器中。作為本發明之液狀調味料中所使用之容器,材質或形狀並無特別限定,例如可列舉:塑膠製容器、袋(聚乙烯袋、鋁袋)、PET瓶、鋼罐、鋁罐、瓶容器等。又,本發明之液狀調味料可於填充至容器中後,供於加熱殺菌、或蒸煮殺菌等殺菌處理而製成液狀調味料。
<添加食材之液狀調味料之使用態樣> 本發明之液狀調味料之使用態樣並無特別限定,可澆淋於蔬菜或魚貝類、肉類等食材或菜上,進行拌製等而使用。使用時之食材或菜肴可為加熱狀態亦可為非加熱狀態,較佳為於非加熱狀態下用於沙拉、調理後之油炸食物、燒烤食物(牛排、烤魚)、豆腐等。 實施例
以下,藉由實施例更具體地說明本發明。但是,本發明並不限定於該等。
(試驗例1)水不溶性食物纖維之含量、水不溶性食物纖維與果汁之含有比之研究 (1)試驗品之製備(實施例1~8、及比較例1~3) 依據表1所示之調配量(質量%),將包含食鹽、砂糖、釀造醋(酸度15%)、及三仙膠之共通原料與豆渣粉末(水不溶性食物纖維)、蘋果果汁(5倍濃縮)或蘋果泥混合至水中,並進行攪拌直至變得均勻,其後進行80℃5分鐘之殺菌處理,填充至瓶子中,而製備試驗品之添加食材之液狀調味料。
(2)官能評價試驗 對試驗品之添加食材之液狀調味料,進行「如碾碎之蘋果之食感(爽口感)」、「口感之醇厚感」、「如碾碎之食材感」之官能評價。官能評價係由經訓練之官能檢査員全部4名,依據下述基準進行。各評價項目之評價得分之算出方法係對4名之評價進行加權平均,並將小數點2位以下四捨五入。
(如碾碎之蘋果之食感) 5:可非常良好地感覺到具有如碾碎之蘋果之纖維感之食感與多汁感。 4:可良好地感覺到具有如碾碎之蘋果之纖維感之食感與多汁感。 3:可感覺到具有如碾碎之蘋果之纖維感之食感與多汁感。 2:不太能感覺到具有如碾碎之蘋果之纖維感之食感與多汁感。 1:感覺不到具有如碾碎之蘋果之纖維感之食感與多汁感。 (口感之醇厚感) 5:無粗澀感,口感醇厚且良好。 4:無粗澀感,口感略醇厚。 3:無粗澀感。 2:略有粗澀感。 1:有粗澀感。 (如碾碎之食材感) 5:充分地有如碾碎之食材之食用感。 4:有如碾碎之食材之食用感。 3:稍微有如碾碎之食材之食用感。 2:不太有如碾碎之食材之食用感。 1:無如碾碎之食材之食用感。
(3)保存試驗 於將試驗品之添加食材之液狀調味料於10℃與50℃下保存7天後,恢復至常溫,對50℃保存之樣品與10℃保存之樣品相比,評價「顏色」、「氣味」、「風味」之變化。評價係由經訓練之官能檢査員全部4名,依據下述基準進行。各評價項目之評價得分之算出方法係對4名之評價進行加權平均,並將小數點2位以下四捨五入。將3分以上設為容許範圍內。
(顏色之變化) 5:完全無變色。 4:幾乎無變色。 3:略有變色。 2:有變色。 1:有相當程度之變色。 (氣味之變化) 5:完全無異臭。 4:幾乎無異臭。 3:略有異臭。 2:有異臭。 1:有相當程度之異臭。 (風味之變化) 5:完全無風味之變化。 4:幾乎無風味之變化。 3:略有風味之變化。 2:有風味之變化。 1:有相當程度之風味之變化。
(4)試驗結果 將上述各試驗結果示於表1。
[表1]
如表1所示,含有水不溶性食物纖維(豆渣粉末)與果汁(蘋果果汁),水不溶性食物纖維(豆渣粉末)之含量為0.5~12質量%,水不溶性食物纖維(豆渣粉末):果汁(蘋果果汁)之比率在1:1~1:100之範圍內之實施例1至7之添加食材之液狀調味料獲得如碾碎之蘋果之食感,且口感醇厚,具有如碾碎之食材之食用感。又,於保存後變色、異臭之產生、味道之變化亦較少。又,於一部分使用蘋果泥之實施例8中,若為不會阻礙本發明之效果之程度,則即便果汁之一部分來自果泥,只要含有水不溶性食物纖維(豆渣粉末)與果汁(蘋果果汁),水不溶性食物纖維(豆渣粉末)之含量為0.5~12質量%,水不溶性食物纖維(豆渣粉末):果汁(蘋果果汁)之比率在1:1~1:100之範圍內,則添加食材之液狀調味料亦獲得如碾碎之果實之食感,且口感醇厚,具有如碾碎之食材之食用感。又,於保存後變色、異臭之產生、味道之變化亦為可容許之範圍內。另一方面,水不溶性食物纖維之含量較少之比較例1於食感、口感、食用感中之任一方面均不充分。又,水不溶性食物纖維之含量較多之比較例2於口感之良好程度方面略有欠缺,又,呈現糊狀,不易自容器取出或進行配菜。先前之僅包含醬泥之比較例3即便為冷藏保存自剛製造後起亦可見顏色之變化,且於高溫下可見相當程度之變色。
(試驗例2)水不溶性食物纖維之種類及蔬菜之形態之研究 (1)試驗品之製備(實施例9~12、及比較例4~7) 依據表2所示之調配量(質量%),將包含蘋果醋、食鹽、砂糖、釀造醋(酸度15%)、三仙膠之共通原料與水不溶性食物纖維(豆渣粉末/粉末纖維素A、粉末纖維素B)、洋蔥(汁/醬泥/粉)、蘿蔔(汁/碾碎物/粉)混合至水中,並進行攪拌直至變得均勻,其後進行80℃5分鐘之殺菌處理,填充至瓶子中,而製備試驗品之添加食材之液狀調味料。粉末纖維素係使用日本製紙化學公司製造之W-50(粉末纖維素A)、W-100(粉末纖維素B)。
(2)官能評價試驗 對試驗品之添加食材之液狀調味料,對調味液進行「如碾碎之蔬菜之食感(爽口感)」、「口感之醇厚感」、「如碾碎之食材感」之官能評價,對全部調味料進行「固形洋蔥之食感(清脆感)」之官能評價。官能評價係由經訓練之官能檢査員全部5名,依據下述基準進行。各評價項目之評價得分之算出方法係對5名之評價進行加權平均,並將小數點2位以下四捨五入。綜合評價係對各評價項目之評價得分進行加權平均。
(如碾碎之蔬菜之食感) 5:可非常良好地感覺到具有如碾碎之蔬菜之纖維感之食感與鮮嫩之蔬菜感。 4:可感覺到具有如碾碎之蔬菜之纖維感之食感與鮮嫩之蔬菜感。 3:稍微感覺到具有如碾碎之蔬菜之纖維感之食感與鮮嫩之蔬菜感。 2:不太能感覺到具有如碾碎之蔬菜之纖維感之食感與鮮嫩之蔬菜感。 1:感覺不到具有如碾碎之蔬菜之纖維感之食感與鮮嫩之蔬菜感。 (口感之醇厚感) 5:無粗澀感,口感醇厚且良好。 4:無粗澀感,口感略醇厚。 3:無粗澀感。 2:略有粗澀感。 1:有粗澀感。 (如碾碎之食材感) 5:充分地有如碾碎之食材之食用感。 4:有如碾碎之食材之食用感。 3:稍微有如碾碎之食材之食用感。 2:不太有如碾碎之食材之食用感。 1:無如碾碎之食材之食用感。 (固形洋蔥之食感) 5:纖維成分纏繞於固形洋蔥,提高固形洋蔥之食感。 4:纖維成分纏繞於固形洋蔥,可良好地感覺到固形洋蔥之食感。 3:纖維成分略纏繞於固形洋蔥,可稍良好地感覺到固形洋蔥之食感。 2:纖維成分幾乎未纏繞於固形洋蔥,不太提高固形洋蔥之食感。 1:纖維成分未纏繞於固形洋蔥,未提高固形洋蔥之食感。
(3)保存試驗 於將試驗品之添加食材之液狀調味料於10℃與50℃下保存7天後,恢復至常溫,對50℃保存之樣品與10℃保存之樣品相比,以與試驗例1同樣之方式確認「顏色」、「氣味」、「風味」之變化。
(4)試驗結果 將上述各試驗結果示於表2。
[表2]
如表2所示,含有水不溶性食物纖維(豆渣粉末、粉末纖維素)與蔬菜汁(洋蔥汁、蘿蔔汁)之實施例9至12之添加食材之液狀調味料獲得如碾碎之蔬菜之食感,且口感醇厚,具有食用感。又,於保存後變色、異臭之產生、味道之變化亦較少。又,纖維成分充分地纏繞於固形食材,可良好地感覺到固形食材之洋蔥之食感(清脆感)。另一方面,先前之僅包含蔬菜泥或磨碎物(洋蔥泥、碾碎之蘿蔔)之比較例4及比較例6於口感方面略微感覺到刺激,食用感並不充分。又,不與固形食材纏繞,亦未提高固形食材之食感。又,僅包含蔬菜粉(洋蔥粉、蘿蔔粉)之比較例5及比較例7之口感或食用感較差,於保存後可感覺到腥味,風味亦較差。 [產業上之可利用性]
本發明可用於調味醬等液狀調味料之製造領域中。
將本說明書中所引用之所有刊物、專利及專利申請直接作為參考而編入至本說明書中。
Claims (7)
- 一種添加食材之液狀調味料,其特徵在於:其係含有水不溶性食物纖維與果汁及/或蔬菜汁者,且該液狀調味料中之水不溶性食物纖維之含量為0.25~15質量%,且該水不溶性食物纖維與該果汁及/或蔬菜汁之含有比以質量比計在1:1~1:100之範圍內。
- 如請求項1之添加食材之液狀調味料,其中上述水不溶性食物纖維為纖維素或豆渣粉末。
- 如請求項1或2之添加食材之液狀調味料,其進而含有固形食材。
- 如請求項3之添加食材之液狀調味料,其中上述固形食材為乾燥食材。
- 如請求項3或4之添加食材之液狀調味料,其中上述固形食材以濕重量計含有全部調味料之5~60質量%。
- 一種改善添加食材之液狀調味料之食感之方法,其特徵在於:於添加食材之液狀調味料中,以該添加食材之液狀調味料中之水不溶性食物纖維之含量成為0.25~15質量%之方式,且以該水不溶性食物纖維與果汁及/或蔬菜汁之含有比以質量比計成為1:1~1:100之範圍內之方式,含有水不溶性食物纖維與果汁及/或蔬菜汁。
- 一種抑制添加食材之液狀調味料之保存時之經時變化之方法,其特徵在於:於添加食材之液狀調味料中,以該添加食材之液狀調味料中之水不溶性食物纖維之含量成為0.25~15質量%之方式,且以該水不溶性食物纖維與果汁及/或蔬菜汁之含有比以質量比計成為1:1~1:100之範圍內之方式,含有水不溶性食物纖維與果汁及/或蔬菜汁。
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JPS5642564A (en) * | 1979-09-13 | 1981-04-20 | Asahi Chem Ind Co Ltd | Liquid pasty seasoning solution composition |
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US20050169970A1 (en) * | 2004-02-02 | 2005-08-04 | Unilever Bestfoods, North America | Food composition with fibers |
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