WO2022269957A1 - Assaisonnement liquide séparé - Google Patents

Assaisonnement liquide séparé Download PDF

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Publication number
WO2022269957A1
WO2022269957A1 PCT/JP2022/000535 JP2022000535W WO2022269957A1 WO 2022269957 A1 WO2022269957 A1 WO 2022269957A1 JP 2022000535 W JP2022000535 W JP 2022000535W WO 2022269957 A1 WO2022269957 A1 WO 2022269957A1
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WO
WIPO (PCT)
Prior art keywords
liquid seasoning
separated liquid
oil
mass
less
Prior art date
Application number
PCT/JP2022/000535
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English (en)
Japanese (ja)
Inventor
諒平 松本
雅朗 樋上
Original Assignee
キユーピー株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by キユーピー株式会社 filed Critical キユーピー株式会社
Priority to CN202280040766.5A priority Critical patent/CN117440761A/zh
Publication of WO2022269957A1 publication Critical patent/WO2022269957A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup

Definitions

  • the present invention relates to a separated liquid seasoning, and more particularly to a separated liquid seasoning containing edible fats and oils, nucleic acid, vinegar, and water.
  • linseed oil, perilla oil, and fish oil have been favored because they are considered to be good for health.
  • linseed oil, perilla oil, and fish oil have the problem of being easily oxidized.
  • the muffled taste of oxidatively deteriorated oil significantly inhibits the required refreshing acidity. was particularly problematic.
  • the liquid seasoning is sealed in a resin container with low oxygen permeability, or the liquid seasoning contains an antioxidant to prevent deterioration of flavor due to oxidation of fats and oils.
  • an aqueous solution containing an antioxidant such as ascorbic acid is added to oils and fats containing 75% by mass or more of fish oil, and inert gas is bubbled and stirred, and then mixed with the aqueous phase.
  • a method has been proposed (see Patent Document 1).
  • an object of the present invention is to provide a separate liquid seasoning in which the oxidized odor of easily oxidizable edible oils and fats is masked.
  • the present inventors surprisingly found that at least one selected from the group consisting of linseed oil, perilla oil, and fish oil as edible oils and fats that are easily oxidized, vinegar, And in the container-packed separated liquid seasoning containing water, the easy-to-oxidize edible oil is oxidized by blending the nucleic acid in a specific ratio with respect to the easy-to-oxidize edible oil and adjusting the viscosity of the aqueous phase.
  • a separate liquid seasoning with masked odor can be obtained. The present inventors have completed the present invention based on this finding.
  • the edible oil contains at least one selected from the group consisting of linseed oil, perilla oil, and fish oil
  • the total content of the linseed oil, perilla oil, and fish oil is 80% by mass or more with respect to the total amount of the edible oil
  • the total content of the linseed oil, perilla oil, and fish oil is 15% by mass or more with respect to the total amount of the separated liquid seasoning
  • the content of the nucleic acid is 0.00004 parts by mass or more and 0.01 part by mass or less with respect to 1 part by mass of the total content of the linseed oil, perilla oil, and fish oil, characterized in that the viscosity of the aqueous phase is 500 mPa s or more
  • a separate liquid seasoning is provided.
  • the separated liquid seasoning preferably further contains a thickening agent.
  • the content of the thickener is 0.10% by mass or more with respect to the total amount of the separated liquid seasoning.
  • the content of acetic acid is preferably 0.1% by mass or more and 2.0% by mass or less with respect to the total amount of the separated liquid seasoning.
  • the total content of the linseed oil, perilla oil, and fish oil is preferably 60% by mass or less with respect to the total amount of the separated liquid seasoning.
  • the viscosity of the aqueous phase is 10000 mPa ⁇ s or less.
  • the pH of the aqueous phase is preferably 3.0 or more and 4.6 or less.
  • the separated liquid seasoning further contains vegetables.
  • the vegetables preferably contain onions.
  • the vegetables are preferably dried vegetables.
  • a separated liquid seasoning in which the oxidized odor of easily oxidizable edible oils (linseed oil, perilla oil, and fish oil) is masked.
  • Such a separated liquid seasoning can arouse the appetite of consumers, and further expansion of the market for the separated liquid seasoning can be expected.
  • the separated liquid seasoning of the present invention is a seasoning in which an oil phase is layered on a water phase, and contains at least edible fats and oils, vinegar, nucleic acids, and water. It may further contain agents and other raw materials.
  • Separated liquid seasonings include, for example, dressings, sauces, sauces, and other similar foods, with dressings being preferred.
  • pH of separated liquid seasoning Although the pH of the aqueous phase of the separated liquid seasoning is not particularly limited, it is preferably 3.0 or more and 4.6 or less, and the lower limit is more preferably 3.3 or more, and still more preferably 3.3. It is 6 or more, and the upper limit is more preferably 4.4 or less, still more preferably 4.3 or less. If the pH of the separated liquid seasoning is within the above range, it is possible to improve the flavor balance of the separated liquid seasoning while controlling the generation of microorganisms in the separated liquid seasoning and improving the storage stability.
  • the pH value of the separated liquid seasoning may be measured using a pH measuring device (desktop pH meter F-72 manufactured by Horiba, Ltd.) at 1 atm and 20° C. product temperature.
  • the viscosity of the aqueous phase portion of the separated liquid seasoning is 500 mPa ⁇ s or more, preferably 550 mPa ⁇ s or more, more preferably 600 mPa ⁇ s or more, still more preferably 700 mPa ⁇ s or more, and It is preferably 10000 mPa ⁇ s or less, more preferably 8000 mPa ⁇ s or less, even more preferably 6000 mPa ⁇ s or less, and even more preferably 4000 mPa ⁇ s or less.
  • the effect of masking the oxidized odor of edible oils and fats (linseed oil, perilla oil, and fish oil) that are easily oxidized can be further improved. If the viscosity of the aqueous phase of the separated liquid seasoning is below the lower limit, the oxidized odor of easily oxidized fats and oils (linseed oil, perilla oil, and fish oil) cannot be masked, and the effects of the present invention cannot be obtained.
  • the viscosity was measured using a BH type viscometer under the conditions of a product temperature of 25°C and a rotation speed of 10 rpm, when the viscosity was less than 4000 mPa ⁇ s: Rotor No. 2, 4000 mPa ⁇ s or more and less than 10000 mPa ⁇ s: Rotor No. 3, 10000 mPa ⁇ s or more and less than 20000 mPa ⁇ s: Rotor No. 4, 20000 mPa ⁇ s or more and less than 40000 mPa ⁇ s: Rotor No. 5, 40000 mPa ⁇ s or more and less than 100000 mPa ⁇ s: Rotor No. 6, 100000 mPa ⁇ s or more: Rotor No. 7, and calculated from readings 3 minutes after the start of measurement.
  • the edible fat used for the separated liquid seasoning contains at least one kind of easily oxidizable fat selected from the group consisting of linseed oil, perilla oil, and fish oil.
  • the total content of easily oxidizable fats and oils is 80% by mass or more, preferably 85% by mass or more, more preferably 90% by mass, based on the total amount of edible fats and oils. or more and 100% by mass or less.
  • the total content of easily oxidizable fats and oils is 15% by mass or more, preferably 20% by mass or more, more preferably 20% by mass or more, relative to the total amount of the separated liquid seasoning. is 25% by mass or more, preferably 60% by mass or less, more preferably 55% by mass or less, and still more preferably 50% by mass or less.
  • the oxidized odor of the fats and oils affects the flavor of the separated liquid seasoning. By blending within the range, it is possible to mask the oxidized odor of fats and oils.
  • the edible fats and oils used in the separated liquid seasoning may contain other edible fats and oils in addition to the easily oxidizable fats and oils described above.
  • Other edible oils and fats are not particularly limited, and conventionally known edible oils and fats can be used.
  • Other edible fats and oils include, for example, vegetable oils such as rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil and rice oil. Among these, rapeseed oil, soybean oil, corn oil, palm oil, or mixed oils thereof are preferably used.
  • the content of other edible fats and oils is 20% by mass or less, preferably 15% by mass or less, more preferably 10% by mass or less, and 0% by mass or more, relative to the total amount of edible fats and oils. be.
  • nucleic acid used in the separate liquid seasoning is at least one of 5'-inosinic acid and 5'-guanylic acid, or a salt thereof.
  • nucleic acids include, for example, disodium 5'-inosinate, disodium 5'-guanylate, and disodium 5'-ribonucleotide, which are used as nucleic acid seasonings, and are used to impart savory taste. It also includes those derived from various raw materials such as yeast extracts and various animal and plant extracts.
  • the content of the nucleic acid in the separated liquid seasoning is 0.00004 parts by mass or more and 0.01 parts by mass or less with respect to 1 part by mass of the total content of easily oxidizable edible oils and fats (linseed oil, perilla oil, and fish oil). and the lower limit is preferably 0.00006 parts by mass or more, more preferably 0.00008 parts by mass or more, still more preferably 0.0001 parts by mass or more, and still more preferably 0.0002 parts by mass. above, most preferably 0.0003 parts by mass or more, and the upper limit is preferably 0.009 parts by mass or less, more preferably 0.008 parts by mass or less, and still more preferably 0.007. Part by mass or less.
  • nucleic acid content in the separated liquid seasoning is within the above range.
  • nucleic acid content is below the lower limit, the oxidized odor of easily oxidizable edible oils (linseed oil, perilla oil, and fish oil) cannot be masked, and the effects of the present invention cannot be obtained.
  • nucleic acid content exceeds the upper limit, the flavor of the nucleic acid itself is too strong, and the effect of the present invention cannot be obtained.
  • Examples of the method for measuring the nucleic acid content include a method for measuring the content of nucleic acids, specifically 5'-inosinic acid and 5'-guanylic acid, by high-performance liquid chromatography. Specifically, 4 g of the aqueous phase portion of the separated liquid seasoning was sampled, and after adding deionized water to a constant volume of 100 mL, No. 2 filter paper, passed through a membrane filter with an opening of 0.45 ⁇ m to obtain a sample liquid, and can be measured under the following conditions using a high performance liquid chromatography (model: Agilent 1200 series; Agilent Technologies). (Measurement condition) Detector: Diode array detector Column: HITACHI GEL#3013-N Temperature: 70°C Flow rate: 1ml/min Mobile phase: Phosphate buffer Measurement wavelength: 260 nm
  • vinegar used for the separated liquid seasoning is mainly composed of water and acetic acid.
  • Vinegars in the present invention include vinegars listed in the "Food Labeling Standards" established by the Consumer Affairs Agency, but also include sour seasonings similar thereto. More specifically, vinegar is produced by acetic acid fermentation of grains such as rice, malt and sake lees or their processed products, fruits such as grapes and apples, vegetables such as onions, carrots and tomatoes, other agricultural products, and alcohol. , acetic acid added separately, or a mixture thereof. Those to which saccharides, organic acids, amino acids, salt, etc. are added are also included. Examples of such vinegar include rice vinegar, black vinegar, five grain vinegar, wine vinegar, apple vinegar, tomato vinegar, moromi vinegar, and plum vinegar. These vinegars may be used individually by 1 type, and may use 2 or more types together.
  • the content of acetic acid is, for example, preferably 0.1% by mass or more and 2.0% by mass or less with respect to the total amount of the separated liquid seasoning, and the lower limit is more preferably 0.2% by mass or more, It is more preferably 0.3% by mass or more, still more preferably 0.4% by mass or more, and the upper limit is more preferably 1.5% by mass or less, further preferably 1.2% by mass. or less, and more preferably 1.0% by mass or less. If the content of acetic acid is within the above range, the generation of microorganisms in the separated liquid seasoning is controlled to improve the storage stability, while the aqueous phase has a good sourness and a good flavor.
  • Vegetables used for the separated liquid seasoning are not particularly limited, but for example, onions, paprika, sesame, green onions, garlic, radish, ginger, Japanese ginger, watercress, parsley, celery, perilla, leeks, mitsuba, basil, lemongrass, and fennel. and vegetables such as wasabi. These vegetables may be used individually by 1 type, and may use 2 or more types together. Among these vegetables, it is preferable to use onions and paprika.
  • the shape and size of the vegetables are not particularly limited, as long as they are generally easy to mix with liquid seasonings.
  • the vegetables may be the vegetables themselves, or may be processed by slicing, cutting, pulverizing, or the like.
  • the processing method is not particularly limited, and conventional methods can be used such as food cutters, stone mills, colloid mills, commit rolls, milders, and roll grinders.
  • the vegetables may be dried or pickled in vinegar. These treatments are also not particularly limited, and can be carried out by conventional methods.
  • the content of vegetables is preferably 0.1% by mass or more and 20% by mass or less with respect to the total amount of the separated liquid seasoning, in terms of dry weight, with respect to the total amount of the separated liquid seasoning. It is preferably 0.2% by mass or more, more preferably 0.3% by mass or more, still more preferably 0.5% by mass or more, and the upper limit is more preferably 10% by mass or less. , more preferably 5% by mass or less, and even more preferably 3% by mass or less. If the content of vegetables is within the above range, the flavor of vegetables can be felt, which is preferable.
  • the separated liquid seasoning preferably contains a thickener to adjust the viscosity of the aqueous phase.
  • Thickeners include, for example, gums such as xanthan gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. These gums may be used individually by 1 type, and may use 2 or more types together. Among these, it is preferable to use xanthan gum.
  • the lower limit is preferably 0.01% by mass or more, more preferably 0.03% by mass or more, and still more preferably 0, relative to the total amount of the separated liquid seasoning. 05% by mass or more, more preferably 0.10% by mass or more, and the upper limit is preferably 1.0% by mass or less, more preferably 0.70% by mass or less, and further It is preferably 0.50% by mass or less, and more preferably 0.40% by mass or less. If the content of the thickener is within the above range, it becomes easier to adjust the viscosity of the aqueous phase of the separated liquid seasoning within a suitable range.
  • the separated liquid seasoning can appropriately select and contain various raw materials commonly used in liquid seasonings within a range that does not impair the effects of the present invention.
  • seasonings such as soy sauce, mirin, salt, sodium glutamate and bouillon, sugars such as sugar, glucose, fructose, sucrose, maltose, oligosaccharides and trehalose, and bacteriostatic agents.
  • the material, shape, etc. of the container to be filled with the separated liquid seasoning are not particularly limited, and conventionally known liquid seasoning containers can be used.
  • containers include hard containers made of plastic or glass, and soft containers made of polyethylene, polypropylene, vinyl, and the like.
  • the shape of these containers include a cylindrical shape and a bottle shape.
  • ⁇ Method for producing separated liquid seasoning An example of the method for producing the separated liquid seasoning of the present invention will be described. For example, first, fresh water, vinegar (acetic acid), nucleic acid, vegetables, and other aqueous phase raw materials such as seasonings are mixed to prepare the aqueous phase. Next, the prepared aqueous phase is loaded with edible fats and oils to obtain a separated liquid seasoning.
  • fresh water, vinegar (acetic acid), nucleic acid, vegetables, and other aqueous phase raw materials such as seasonings are mixed to prepare the aqueous phase.
  • the prepared aqueous phase is loaded with edible fats and oils to obtain a separated liquid seasoning.
  • a container-packed separated liquid seasoning can be produced.
  • a method for filling the container with the separated liquid seasoning is not particularly limited, and a conventionally known method can be used.
  • Example 1 The separated liquid seasoning of the present invention was produced according to the blending ratio shown in Table 1. Specifically, soy sauce, sugar, dried onions, xanthan gum, vinegar (4% acetic acid content), salt, nucleic acids, and clear water were added and uniformly mixed to prepare an aqueous phase. In addition, the linseed oil was heated at 80° C. for 5 hours or more with stirring to cause oxidative deterioration. The oxidatively deteriorated linseed oil had a strong oxidized odor. Next, the prepared aqueous phase was filled in a container, and the oxidized linseed oil was loaded thereon to produce a container-packed separated liquid seasoning.
  • Example 10 The separated liquid seasoning of the present invention was produced according to the blending ratio shown in Table 2. Specifically, soy sauce, sugar, dried onions, xanthan gum, vinegar (4% acetic acid content), salt, nucleic acids, and clear water were added and uniformly mixed to prepare an aqueous phase. In addition, perilla oil was heated at 80° C. for 5 hours or more with stirring to cause oxidative deterioration. The oxidatively deteriorated egoma oil had a strong oxidized odor. Next, the prepared aqueous phase was filled in a container, and oxidatively deteriorated egoma oil was loaded thereon to produce a container-packed separated liquid seasoning.
  • the pH of the aqueous phase portion of the separated liquid seasoning obtained above was measured in the same manner as in ⁇ Preparation Example 1 of separated liquid seasoning>.
  • the pH of the aqueous phase of the separated liquid seasoning was 3.6 or more and 4.3 or less.
  • Example 10 The separated liquid seasoning of Example 10 masked the oxidized odor of perilla oil extremely well.
  • Example 11 The separated liquid seasoning of the present invention was produced according to the blending ratio shown in Table 3. Specifically, soy sauce, sugar, dried onions, xanthan gum, vinegar (4% acetic acid content), salt, nucleic acids, and clear water were added and uniformly mixed to prepare an aqueous phase. The prepared aqueous phase was filled in a container, and fish oil that had been sufficiently oxidized and had a strong oxidized odor was layered thereon to produce a container-packed separated liquid seasoning.
  • the pH of the aqueous phase portion of the separated liquid seasoning obtained above was measured in the same manner as in ⁇ Preparation Example 1 of separated liquid seasoning>.
  • the pH of the aqueous phase of the separated liquid seasoning was 3.6 or more and 4.3 or less.
  • Example 11 The separated liquid seasoning of Example 11 masked the oxidized odor of fish oil extremely well.
  • Example 12 The separated liquid seasoning of the present invention was produced according to the blending ratio shown in Table 4. Specifically, a packaged separated liquid seasoning was produced in the same manner as in Example 1, except that dried onions were changed to pickled onions.
  • the pH of the aqueous phase portion of the separated liquid seasoning obtained above was measured in the same manner as in ⁇ Preparation Example 1 of separated liquid seasoning>.
  • the pH of the aqueous phase of the separated liquid seasoning was 3.6 or more and 4.3 or less.
  • Example 12 The separated liquid seasoning of Example 12 masked the oxidized odor of linseed oil extremely well.
  • Example 13 The separated liquid seasoning of the present invention was produced according to the blending ratio shown in Table 5. Specifically, a container-packed separated liquid seasoning was produced in the same manner as in Example 1, except that dried red paprika was used instead of dried onion.
  • the pH of the aqueous phase portion of the separated liquid seasoning obtained above was measured in the same manner as in ⁇ Preparation Example 1 of separated liquid seasoning>.
  • the pH of the aqueous phase of the separated liquid seasoning was 3.6 or more and 4.3 or less.
  • Example 13 The separated liquid seasoning of Example 13 masked the oxidized odor of linseed oil extremely well.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

L'invention a pour but de fournir un assaisonnement liquide séparé dans lequel un arôme oxydé de matière grasse et d'huile comestibles facilement oxydées est masqué. La solution selon l'invention porte sur un assaisonnement liquide séparé emballé qui contient de l'huile et de la matière grasse comestibles, un acide nucléique, du vinaigre de table, et de l'eau et qui est caractérisé en ce que l'huile et la matière grasse comestibles contiennent au moins un ingrédient choisi dans le groupe constitué par l'huile de lin, l'huile de périlla, et l'huile de poisson, la quantité totale contenue de l'huile de lin, de l'huile de périlla, et de l'huile de poisson est de 80 % en masse ou plus par rapport à la quantité totale de l'huile et de la matière grasse comestibles, la quantité totale contenue de l'huile de lin, de l'huile de périlla, et de l'huile de poisson est de 15 % en masse ou plus par rapport à la quantité totale de l'assaisonnement liquide séparé, la quantité contenue de l'acide nucléique est de 0,00004 à 0,01 partie en masse par rapport à 1 partie en masse de la quantité contenue du total de l'huile de lin, de l'huile de périlla et de l'huile de poisson, et la viscosité d'une partie en phase aqueuse est de 500 mPa·s ou plus.
PCT/JP2022/000535 2021-06-23 2022-01-11 Assaisonnement liquide séparé WO2022269957A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202280040766.5A CN117440761A (zh) 2021-06-23 2022-01-11 分离液状调味料

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JP2021-104424 2021-06-23
JP2021104424A JP7008857B1 (ja) 2021-06-23 2021-06-23 分離液状調味料

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7008857B1 (ja) * 2021-06-23 2022-01-25 キユーピー株式会社 分離液状調味料

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009261299A (ja) * 2008-04-24 2009-11-12 Nissin Foods Holdings Co Ltd ペプチド含有食品組成物
JP2017195880A (ja) * 2016-04-20 2017-11-02 花王株式会社 分離型液体調味料
JP7008857B1 (ja) * 2021-06-23 2022-01-25 キユーピー株式会社 分離液状調味料

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2009261299A (ja) * 2008-04-24 2009-11-12 Nissin Foods Holdings Co Ltd ペプチド含有食品組成物
JP2017195880A (ja) * 2016-04-20 2017-11-02 花王株式会社 分離型液体調味料
JP7008857B1 (ja) * 2021-06-23 2022-01-25 キユーピー株式会社 分離液状調味料

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CN117440761A (zh) 2024-01-23
JP2023003321A (ja) 2023-01-11
JP7008857B1 (ja) 2022-01-25

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