JP2007236213A - Vegetable piece-containing liquid seasoning, and method for impregnating dry vegetable piece with liquid - Google Patents
Vegetable piece-containing liquid seasoning, and method for impregnating dry vegetable piece with liquid Download PDFInfo
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Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
Description
本発明は、乾燥野菜片を固形具材として用いてなる野菜片入り液体調味料、乾燥野菜片の液体浸透方法に関するものである。 The present invention relates to a liquid seasoning containing a vegetable piece using a dried vegetable piece as a solid ingredient, and a liquid penetration method for the dried vegetable piece.
従来、ドレッシング、たれなどの液体調味料には、消費者の好みに応じて各種の固形具材（野菜類など）を含有させたものがある。この種の液体調味料における固形具材としては、水分を含んだ状態でカット等の加工を施した野菜が一般的によく用いられるが、しばしば乾燥した野菜が用いられる場合もある（例えば、特許文献１参照）。これは、水分を含む野菜を用いた場合とは異なり、乾燥野菜を用いた場合には液中に旨味を濃縮する効果を奏するため、液体調味料にコクを付与できるからである。 Conventionally, liquid seasonings such as dressing and sauce include those containing various solid ingredients (vegetables, etc.) according to consumer preference. As a solid ingredient in this type of liquid seasoning, vegetables that have been processed such as cut in a state containing moisture are generally used, but dried vegetables are often used (for example, patents). Reference 1). This is because, unlike dried vegetables, when dried vegetables are used, there is an effect of concentrating umami in the liquid, so that the liquid seasoning can be rich.
ここで、野菜が入った液体調味料を製造する際には、調味料主原料である液体部分に固形具材である乾燥野菜を添加することにより、この液体に乾燥野菜を接触させる必要がある。すると、製品の製造段階、保管段階、流通段階を経て時間が経過するのに従って、野菜乾燥の内部に液体が次第に浸透していくこととなる。 Here, when manufacturing a liquid seasoning containing vegetables, it is necessary to bring the dried vegetables into contact with the liquid by adding the dried vegetables that are solid ingredients to the liquid portion that is the main ingredient of the seasoning. . Then, as time passes through the production stage, storage stage, and distribution stage of the product, the liquid gradually penetrates into the dried vegetables.
ところが、乾燥野菜の種類や大きさが相違していたり、あるいは、乾燥野菜を液体に接触させる時間が不足していたりすると、乾燥野菜への液体の浸透具合にばらつきが生ずることがある。つまり、浸透具合が良いと固形具材が軟らかくなるが、浸透具合が悪いと固形具材が軟らかくならないため、結果として食感のばらつきが引き起こされるからである。そればかりでなく、浸透具合のばらつきは、比重のばらつきや容器充填性のばらつきを引き起こす原因にもなり、ひいては製品における野菜分と液体部分との比率をばらつかせる。ゆえに、安定した品質の製品が得にくくなってしまう。 However, if the type and size of the dried vegetables are different, or if the time for bringing the dried vegetables into contact with the liquid is insufficient, the liquid penetration into the dried vegetables may vary. That is, if the penetration is good, the solid ingredient is soft, but if the penetration is bad, the solid ingredient is not soft, resulting in a variation in texture. Not only that, the variation in the degree of penetration also causes variations in specific gravity and container filling properties, which in turn causes the ratio between the vegetable and liquid parts in the product to vary. Therefore, it becomes difficult to obtain a product of stable quality.
このような事情のもと、比較的早期のうちに乾燥野菜に十分に液体を浸透させることが可能な方法が従来提案されている（例えば、特許文献２参照）。この方法は、液体調味料製造の具材混合前の段階で、減圧下において乾燥野菜に水又は水性液を加えて浸透させることを、その特徴としている。
しかしながら、減圧下において乾燥野菜に浸水させる上記従来方法では、通常の製造設備の他に脱圧のための設備が必要となり、設備費用やスペースが余分に必要となる。さらに、脱圧工程の操作も必要となり、作業性や製品の品質安定性の観点からも、できることなら脱圧工程を経ずに乾燥野菜に液体を浸透させることが好ましい。 However, in the conventional method in which dried vegetables are submerged under reduced pressure, equipment for depressurization is required in addition to normal production equipment, and extra equipment costs and space are required. Furthermore, an operation of a depressurization step is required, and from the viewpoint of workability and product quality stability, it is preferable to allow the dried vegetables to penetrate the dried vegetables without going through the depressurization step if possible.
本発明は上記の課題に鑑みてなされたものであり、その第１の目的は、乾燥野菜片に液体が均一にかつ十分に浸透しているため食感や比重等のばらつきが少なく、品質安定性及び食味に優れた野菜片入り液体調味料を提供することにある。 The present invention has been made in view of the above-mentioned problems, and the first object thereof is that the liquid is uniformly and sufficiently infiltrated into the dried vegetable pieces, so that there is little variation in texture, specific gravity, etc., and stable quality. It is in providing the liquid seasoning containing a vegetable piece excellent in property and taste.
また、本発明の第２の目的は、余分な設備などが不要であるにもかかわらず、固形具材である乾燥野菜片に早期にかつ十分に液体を浸透させることが可能な乾燥野菜片の液体浸透方法を提供することにある。 In addition, the second object of the present invention is to provide a dried vegetable piece capable of infiltrating the liquid quickly and sufficiently into the dried vegetable piece, which is a solid ingredient, even though no extra equipment is required. It is to provide a liquid penetration method.
上記課題に鑑みて本発明者らは鋭意検討を重ねた。まず、乾燥野菜片に液体を早期にかつ十分に浸透させる方法を検討した結果、重合度が低くて低分子量の糖類、即ち甘味を有する糖類を液体に所定量以上含有させることで好結果が得られることを見出した。通常、糖類の添加は液体の粘度を増加させる方向に働くため、液体の浸透性の観点からするとマイナスに作用するものと従来考えられていた。しかし、甘味を有する糖類を液体に所定量含有させておくと、意外にもその液体の浸透性が向上する（即ちプラスに作用する）ことを見出した。その一方で、甘味を有する糖類を所定量以上含有させると、液体調味料に対して本来適さない甘味を付与してしまう場合がある。それゆえ、本発明者らはさらに鋭意検討を重ねた末、所定量の糖類のみならず、ゲル化能を有する増粘多糖類を所定量含有させることを思い付き、これにより糖類がもたらす甘味をマスキングでき、液体調味料に程良い食味を付与できることを新規に知見した。そして、この新規な知見に基づいて、本発明者らは下記の優れた発明を完成させるに至ったのである。 In view of the above problems, the present inventors have intensively studied. First, as a result of examining a method for allowing liquid to penetrate into dried vegetable pieces early and sufficiently, good results were obtained by adding a predetermined amount or more of low-molecular-weight saccharides having a low degree of polymerization, that is, saccharides having sweetness. I found out that Usually, the addition of saccharides has been considered to act negatively from the viewpoint of liquid permeability, since it acts in the direction of increasing the viscosity of the liquid. However, it has been unexpectedly found that if a saccharide having sweetness is contained in a predetermined amount in the liquid, the permeability of the liquid is improved (that is, acts positively). On the other hand, if a saccharide having sweetness is contained in a predetermined amount or more, sweetness that is not originally suitable for the liquid seasoning may be imparted. Therefore, the present inventors have come up with further diligent studies and came up with the idea of containing a predetermined amount of a thickening polysaccharide having gelling ability as well as a predetermined amount of saccharide, thereby masking the sweetness caused by the saccharide. It was newly found out that a moderate taste can be imparted to the liquid seasoning. And based on this novel knowledge, the present inventors came to complete the following outstanding invention.
即ち、請求項１に記載の発明は、０．５ｍｍ以上の大きさの乾燥野菜片を固形具材として用いてなる液体調味料であって、甘味を有する糖類と、ゲル化能を有する増粘多糖類とを含有し、粘度が３０００ｍＰａ・ｓ以下であることを特徴とする野菜片入り液体調味料をその要旨とする。 That is, the invention according to claim 1 is a liquid seasoning using a dried vegetable piece having a size of 0.5 mm or more as a solid ingredient, and has a sweetened saccharide and a thickening agent having gelling ability. The gist of the present invention is a liquid seasoning containing vegetable pieces, which contains a polysaccharide and has a viscosity of 3000 mPa · s or less.
請求項２に記載の発明は、請求項１において、前記糖類の総量が調味液総量の１０重量％〜２５重量％であり、前記増粘多糖類の総量が調味液総量の０．０１重量％以上であることをその要旨とする。 The invention according to claim 2 is the invention according to claim 1, wherein the total amount of the saccharide is 10 wt% to 25 wt% of the total amount of the seasoning liquid, and the total amount of the thickening polysaccharide is 0.01 wt% of the total amount of the seasoning liquid That is the gist.
請求項３に記載の発明は、請求項１または２において、前記糖類が単糖及び二糖のうちの少なくともいずれかであることをその要旨とする。 The gist of the invention described in claim 3 is that, in claim 1 or 2, the saccharide is at least one of a monosaccharide and a disaccharide.
請求項４に記載の発明は、甘味を有する糖類と、ゲル化能を有する増粘多糖類とを含有させた液体に、固形具材である０．５ｍｍ以上の大きさの乾燥野菜片を接触させることにより、その乾燥野菜片の内部に前記液体を浸透させることを特徴とした乾燥野菜片の液体浸透方法をその要旨とする。 In the invention according to claim 4, a dried vegetable piece having a size of 0.5 mm or more which is a solid ingredient is brought into contact with a liquid containing a saccharide having sweetness and a thickening polysaccharide having gelling ability. The gist of the liquid permeation method for dried vegetable pieces is characterized by allowing the liquid to penetrate into the dried vegetable pieces.
請求項５に記載の発明は、請求項４において、前記糖類の総量が液総量の１０重量％〜２５重量％であり、前記増粘多糖類の総量が液総量の０．０１重量％以上であることをその要旨とする。 The invention according to claim 5 is the invention according to claim 4, wherein the total amount of the saccharide is 10 wt% to 25 wt% of the total amount of the liquid, and the total amount of the thickening polysaccharide is 0.01 wt% or more of the total amount of the liquid. The gist of that is.
請求項６に記載の発明は、請求項４または５において、前記糖類が単糖及び二糖のうちの少なくともいずれかであることをその要旨とする。 The gist of the invention described in claim 6 is that, in claim 4 or 5, the saccharide is at least one of a monosaccharide and a disaccharide.
以上詳述したように、請求項１〜３に記載の発明によると、乾燥野菜片に液体が均一にかつ十分に浸透しているため食感や比重等のばらつきが少なく、品質安定性及び食味に優れた野菜片入り液体調味料を提供することができる。また、請求項４〜６に記載の発明によると、余分な設備などが不要であるにもかかわらず、固形具材である乾燥野菜片に早期にかつ十分に液体を浸透させることが可能な乾燥野菜片の液体浸透方法を提供することができる。 As described in detail above, according to the invention described in claims 1 to 3, since the liquid has uniformly and sufficiently penetrated into the dried vegetable pieces, there is little variation in texture, specific gravity, etc., quality stability and taste It is possible to provide a liquid seasoning containing a vegetable piece that is excellent in quality. Moreover, according to invention of Claims 4-6, it is the drying which can fully permeate | transmit a liquid to the dried vegetable piece which is a solid ingredient early, although extra equipment etc. are unnecessary. A method for liquid penetration of vegetable pieces can be provided.
以下、本発明を具体化した一実施の形態を詳細に説明する。 Hereinafter, an embodiment of the present invention will be described in detail.
一般的に調味料とは料理や食品素材の美味しさを引き立たせるために用いられるものを指すが、本発明はそのなかでも液体調味料、即ち少なくとも流動性を有する低粘度の調味料について適用される。液体調味料の代表例としてはドレッシングが挙げられる他、各種つゆ類、各種たれ類、各種ソース類、味醂、ポン酢等が挙げられる。この場合、固形具材として乾燥野菜片を含有させることが可能なものであれば、基本的にどのようなものでもよい。なお、ここに列挙した液体調味料の中でも、特に野菜やシーフード等に直接かけて食べるのに適した液体調味料（即ちドレッシング等）であれば、食べる際に野菜等の風味を直接感じることができるため、本発明を適用する意義が相対的に大きいといえる。 In general, a seasoning refers to what is used to enhance the taste of a dish or food material, and the present invention is applied to a liquid seasoning, that is, a low-viscosity seasoning having at least fluidity. The Representative examples of liquid seasonings include dressings, various soups, various sauces, various sauces, miso, ponzu and the like. In this case, basically any material can be used as long as it can contain a dried vegetable piece as a solid ingredient. In addition, among the liquid seasonings listed here, especially if it is a liquid seasoning suitable for eating directly over vegetables, seafood, etc. (ie dressing, etc.), the flavor of vegetables etc. may be felt directly when eating. Therefore, it can be said that the significance of applying the present invention is relatively large.
また、本発明の野菜片入り液体調味料は、ノンオイル品、低オイル品、油水分離品、乳化品のいずれでもよいが、ノンオイル品や低オイル品は油脂を全く含まないかまたは少ししか含まないため、コクの風味が不足する傾向にある。その点、乾燥野菜片を用いてなる本発明の液体調味料によれば、乾燥野菜片の添加により旨味濃縮効果が奏されることから、不足するコクの風味をある程度補うことができる。なお、低オイル品とは脂質の総量が１０重量％以下の液体調味料を指し、ノンオイル品とは原料として食用植物油脂を使用しておらず脂質量が３重量％未満の液体調味料を指す。 In addition, the vegetable seasoning liquid seasoning of the present invention may be any of a non-oil product, a low oil product, an oil-water separation product, and an emulsified product, but the non-oil product and the low oil product contain no or little oil and fat. Therefore, the rich flavor tends to be insufficient. In that regard, according to the liquid seasoning of the present invention using dried vegetable pieces, the umami concentration effect is achieved by the addition of the dried vegetable pieces, so that the lacking rich flavor can be compensated to some extent. The low oil product refers to a liquid seasoning having a total amount of lipid of 10% by weight or less, and the non-oil product refers to a liquid seasoning that does not use edible vegetable oil as a raw material and has a lipid content of less than 3% by weight. .
例えば、本発明の野菜片入り液体調味料が低オイルタイプのドレッシングである場合には、一般的に、水、食用油、食酢やクエン酸等の食用酸、食塩等の塩分などを混合してなる液体が、その液体調味料の主原料となる。また、本発明の野菜片入り液体調味料がノンオイルタイプのドレッシングである場合には、一般的に、水、食酢やクエン酸等の食用酸、食塩等の塩分などを混合してなる液体が、その液体調味料の主原料となる。 For example, when the liquid seasoning containing vegetable pieces of the present invention is a low oil type dressing, generally, water, edible oil, edible acids such as vinegar and citric acid, salt such as salt, etc. are mixed. The resulting liquid is the main ingredient of the liquid seasoning. In addition, when the liquid seasoning containing vegetable pieces of the present invention is a non-oil type dressing, generally, a liquid obtained by mixing water, edible acids such as vinegar and citric acid, salt such as salt, etc. It becomes the main raw material of the liquid seasoning.
本発明の野菜片入り液体調味料は、比較的低粘度であること、具体的には粘度が３０００ｍＰａ・ｓ以下であることが必要とされる。即ち、比較的粘度が高い液体調味料においては、概して多くの固形分や脂肪分が既に含有されており、コクの不足といった課題がそもそも起こりにくいからである。また、粘度が高くなると、乾燥野菜への液体の浸透が阻害されやすくなるからである。本発明の野菜入り液体調味料のより好ましい粘度は２６００ｍＰａ・ｓ以下、さらに好ましい粘度は１０ｍＰａ・ｓ〜１５００ｍＰａ・ｓである。ここで、粘度の測定方法は本来限定されるべきではないが、本発明ではＢ型粘度計により３０ｒｐｍ、２０秒の条件で測定する方法を採用している。 The liquid seasoning containing vegetable pieces of the present invention is required to have a relatively low viscosity, specifically, a viscosity of 3000 mPa · s or less. That is, a liquid seasoning having a relatively high viscosity generally already contains a large amount of solids and fats, and the problem of lack of richness hardly occurs in the first place. Moreover, it is because the penetration of the liquid into a dried vegetable will be easily inhibited when a viscosity becomes high. The more preferable viscosity of the liquid seasoning containing vegetables of the present invention is 2600 mPa · s or less, and the more preferable viscosity is 10 mPa · s to 1500 mPa · s. Here, the method for measuring the viscosity is not originally limited, but in the present invention, a method of measuring with a B-type viscometer under the conditions of 30 rpm and 20 seconds is adopted.
本発明の野菜片入り液体調味料に用いる固形具材は、上述したごとく乾燥野菜である。ここで乾燥野菜片とは、水分が１５重量％（w/w％）以下のものを指す。液体調味料における乾燥野菜片の含有量は特に限定されず、好みに応じて適宜調整することができる。ただし、乾燥野菜片の含有量が少なすぎると、添加による効果（例えば食味・食感向上効果等）が得にくくなり、含有量が多すぎると、液体調味料の流動性が損なわれる等してかえって食感を損なう場合もありうる。選択する野菜の種類や乾燥時の水分含有量などによっても異なるが、上記の事情を考慮すると、乾燥野菜片の含有量としては０．１重量％〜２０重量％が好ましく、１重量％〜１０重量％がより好ましい。 The solid ingredient used for the liquid seasoning containing a vegetable piece of the present invention is a dried vegetable as described above. Here, the dried vegetable pieces refer to those having a water content of 15% by weight (w / w%) or less. Content of the dried vegetable piece in a liquid seasoning is not specifically limited, It can adjust suitably according to liking. However, if the content of the dried vegetable pieces is too small, it is difficult to obtain the effects (for example, the effect of improving the taste and texture), and if the content is too large, the fluidity of the liquid seasoning is impaired. On the contrary, the texture may be impaired. Although it depends on the type of vegetable to be selected and the moisture content at the time of drying, in consideration of the above circumstances, the content of the dried vegetable piece is preferably 0.1% by weight to 20% by weight, and preferably 1% by weight to 10%. Weight percent is more preferred.
本発明において固形具材として用いる乾燥野菜は、ある程度の大きさを有している必要があり、具体的には０．５ｍｍ以上の大きさを有する乾燥野菜片である必要がある。従って、胡椒や唐辛子等のようなスパイス類は、大きさが通常０．１ｍｍよりも小さい粉末状であるため、本発明における乾燥野菜片には該当しない。また、粉末はそもそも小さいので比較的液体が浸透しやすく、液体浸透具合のばらつきが生じないのに対し、乾燥野菜片が０．５ｍｍ以上になると液体が内部に浸透しにくくなり、本願発明特有の課題が生じやすくなるからである。ただし、本発明の野菜片入り液体調味料においては、スパイス類の添加を許容しないわけではなく、少量であれば補助的に添加しても構わない。なお、乾燥野菜片の大きさは０．５ｍｍ〜７ｍｍであることがよく、特には０．８ｍｍ〜５ｍｍであることがよい。 In the present invention, the dried vegetables used as the solid ingredients need to have a certain size, specifically, dried vegetables pieces having a size of 0.5 mm or more. Accordingly, spices such as pepper and chili are not in the dry vegetable pieces in the present invention because they are usually in the form of powder smaller than 0.1 mm. In addition, since the powder is small in the first place, it is relatively easy for the liquid to permeate, and there is no variation in the liquid permeation condition. On the other hand, when the dried vegetable pieces are 0.5 mm or more, the liquid is less likely to penetrate into the inside. This is because problems are likely to occur. However, in the liquid seasoning containing the vegetable pieces of the present invention, the addition of spices is not permitted, and may be supplementarily added if the amount is small. The size of the dried vegetable pieces is preferably 0.5 mm to 7 mm, and particularly preferably 0.8 mm to 5 mm.
乾燥野菜片の大きさの測定は、従来周知の任意の方法により行うことができるが、例えば所定サイズのメッシュ用いそれを通過できるか否かでその大きさを測る方法を採用してもよい。 The size of the dried vegetable pieces can be measured by any conventionally known method. For example, a method of measuring the size of the dried vegetable pieces by measuring whether or not it can pass through a predetermined size mesh may be adopted.
ここで、乾燥野菜片として用いる野菜は、食べることが可能なものであればどのようなものでもよく、例えば、タマネギ、ニンニク、ネギ、ショウガ、ニンジン、ゴボウなどを用いることができる。特に、比較的固い組織を有するタマネギ、ニンニクは、通常の方法では液体が浸透しにくいため、本発明を適用するのにより適している。つまり、本発明では乾燥野菜片として根菜などを選択することがよい。 Here, the vegetables used as the dried vegetable pieces may be anything as long as they can be eaten. For example, onions, garlic, leeks, ginger, carrots, burdock and the like can be used. In particular, onions and garlic having a relatively hard tissue are more suitable for application of the present invention because liquids are difficult to penetrate by ordinary methods. That is, in this invention, it is good to select root vegetables etc. as a dried vegetable piece.
野菜を乾燥する手段としては、食品の乾燥法として知られる従来周知のあらゆる方法が適用でき、例えば、凍結乾燥や加熱乾燥などを用いることができる。この場合、野菜にダメージを与えやすく液体が浸漬しやすくなるため、加熱乾燥のほうが好ましい。なお、乾燥野菜として市販されているもの、例えば、乾燥タマネギ片（日本スタンゲ株式会社製、商品名「ミンスドオニオン＃００１９０」）、乾燥ニンニク片（ファインフーズ株式会社製、商品名「ＦＲガーリックミンスＭＺ」）などを、本発明の乾燥野菜片として用いることができる。 As a means for drying vegetables, any conventionally known method known as a method for drying foods can be applied. For example, freeze-drying or heat-drying can be used. In this case, heat drying is preferable because the liquid is easily damaged and the liquid is easily immersed. In addition, what is marketed as dried vegetables, for example, dried onion pieces (made by Nippon Stange Co., Ltd., trade name “Minsudo Onion # 00190”), dried garlic pieces (made by Fine Foods Co., Ltd., trade name “FR Garlic Mince”) MZ ") etc. can be used as the dried vegetable pieces of the present invention.
本発明の野菜片入り液体調味料における糖類としては、上記のごとく甘味を有する糖類、言い換えると重合度が低くて低分子量の糖類（例えば、重合度１〜１０、好ましくは重合度１〜５）を用いる必要があり、この要件を満たすものであれば任意に選択することができる。使用可能な糖類の具体例を挙げると、例えば、グルコース、フラクトース、スクロース、ガラクトース、ラクトース、マルトース、オリゴ糖、ソルビトール、マルチトール、エリスリトール、などがある。勿論、これらを単独で使用してもよいほか、２つ以上を組み合わせて使用してもよい。この場合、単糖（グルコース、フラクトース等）及び二糖（スクロース、ラクトース、マルトース等）のうちの少なくともいずれかの使用がより好適であり、単糖の使用が最も好適である。その理由は、これらの糖類はとりわけ液体の浸透度が高いからである。なお、甘味を有する糖類は重合度が低く、液体の浸透を促進する効果があるが、重合度が高くて甘味を有しない糖類は液体の浸透を促進する効果が殆どないため、本発明では甘味を有する糖類を用いる。なお、甘味を有する糖類とは、構造にもよるが、ここでは甘味度が０．３以上のものを指す。ただし、糖類の甘味度の値は高すぎないほうがよく、その好適値は０．３〜１．５程度である。 As the saccharide in the liquid seasoning containing vegetable pieces of the present invention, a saccharide having sweetness as described above, in other words, a saccharide having a low polymerization degree and a low molecular weight (for example, a polymerization degree of 1 to 10, preferably a polymerization degree of 1 to 5). Can be arbitrarily selected as long as this requirement is satisfied. Specific examples of saccharides that can be used include glucose, fructose, sucrose, galactose, lactose, maltose, oligosaccharide, sorbitol, maltitol, erythritol, and the like. Of course, these may be used alone or in combination of two or more. In this case, the use of at least one of a monosaccharide (glucose, fructose, etc.) and a disaccharide (sucrose, lactose, maltose, etc.) is more preferred, and the use of a monosaccharide is most preferred. The reason is that these sugars have a particularly high liquid permeability. Note that saccharides having sweetness have a low polymerization degree and have an effect of promoting liquid penetration, but sugars having a high degree of polymerization and no sweetness have little effect of promoting liquid penetration. A saccharide having the following is used. Note that the saccharide having sweetness refers to a sugar having a sweetness degree of 0.3 or more, depending on the structure. However, the sweetness value of the saccharide should not be too high, and the preferred value is about 0.3 to 1.5.
甘味を有する糖類を入れるときの総量は、液体調味料の場合には調味料総量に対して、または乾燥野菜片に液体を接触させる場合にはその液体の総量に対して、１０重量％〜２５重量％が好ましく、さらには１５重量％〜２５重量％が好ましい。糖類の総量が所定量より少ないと、液体浸透効果が十分に得られないからである。また、糖類の総量が所定量より多いと、液体の粘性が高くなりかえって液体が浸透しにくくなると同時に、甘味が強くなり液体調味料として好ましくない風味となるからである。 The total amount of the saccharide having sweetness is 10% by weight to 25% with respect to the total amount of the seasoning in the case of the liquid seasoning or with respect to the total amount of the liquid when the liquid is brought into contact with the dried vegetable pieces. % By weight is preferable, and 15% by weight to 25% by weight is more preferable. This is because if the total amount of saccharides is less than the predetermined amount, the liquid penetration effect cannot be sufficiently obtained. In addition, if the total amount of saccharides is larger than the predetermined amount, the viscosity of the liquid becomes high and the liquid does not easily penetrate, and at the same time, the sweetness becomes strong and the liquid seasoning becomes unfavorable.
本発明の野菜片入り液体調味料における増粘多糖類は、ゲル化能を有するものである必要があり、このようなものであれば特に制限なく用いることができる。その具体例を挙げると、例えば、ジェランガム、カラギーナン、ペクチン等があり、これらは単独でもゲル化能を発揮する。また、単独ではゲル化能を発揮しないが複数混ぜることでゲル化能を発揮するもの、例えばキサンタンガムとガラクトマンナンとを組み合わせて使用してもよい。ゲル化能を有する増粘多糖類を所定量含有させることにより、液体調味料に適さない甘味をマスキングできるからである。なお、この種の増粘多糖類によるマスキング効果は、増粘多糖類がゲル化して液体調味料を抱き込むことに起因して得られるものと考えられる。 The thickening polysaccharide in the liquid seasoning containing vegetable pieces of the present invention needs to have gelling ability, and can be used without particular limitation as long as it is such. Specific examples thereof include, for example, gellan gum, carrageenan, pectin and the like, and these exhibit gelling ability even when used alone. Moreover, you may use combining what shows gelling ability by mixing two or more, for example, a xanthan gum, and galactomannan, when it does not show gelling ability alone. It is because sweetness which is not suitable for a liquid seasoning can be masked by containing a predetermined amount of thickening polysaccharide having gelling ability. In addition, it is thought that the masking effect by this type of thickening polysaccharide is obtained due to gelling of the thickening polysaccharide and embedding the liquid seasoning.
ゲル化能を有する増粘多糖類を入れるときの総量は、液体調味料の場合には調味料総量に対して０．０１重量％以上、または乾燥野菜片に液体を接触させる場合にはその液体の総量に対して０．０１重量％以上であることが好ましい。ゲル化能を有する増粘多糖類の総量が所定量よりも少ないと、十分なマスキング効果が得られないからである。ただし、ゲル化能を有する増粘多糖類の過度の添加は、液体調味料の粘度を増加させ、乾燥野菜片への液体の浸透を阻害する方向に作用することから、好適粘度である３０００ｍＰａ・ｓを超えないように上限値を設定することがよい。この場合、選択する増粘多糖類の種類にもよるが、例えば増粘多糖類の総量を液総量の０．６重量％以下にすることがよい。つまり、ゲル化能を有する増粘多糖類の総量は、甘味を有する糖類の総量よりも少ないことが好適である。 The total amount when the thickening polysaccharide having gelling ability is added is 0.01% by weight or more based on the total amount of the seasoning in the case of the liquid seasoning, or the liquid when the liquid is brought into contact with the dried vegetable pieces. It is preferable that it is 0.01 weight% or more with respect to the total amount of. This is because if the total amount of the thickening polysaccharide having gelling ability is less than the predetermined amount, a sufficient masking effect cannot be obtained. However, excessive addition of the thickening polysaccharide having gelling ability increases the viscosity of the liquid seasoning and acts in the direction of inhibiting the penetration of the liquid into the dried vegetable pieces. Therefore, the preferred viscosity is 3000 mPa · It is preferable to set an upper limit value so as not to exceed s. In this case, although it depends on the type of thickening polysaccharide to be selected, for example, the total amount of thickening polysaccharide is preferably 0.6% by weight or less of the total amount of liquid. That is, it is preferable that the total amount of thickening polysaccharides having gelling ability is smaller than the total amount of sugars having sweetness.
なお、先に列挙した増粘多糖類のなかでもペクチンが好ましく、特にＬＭタイプのペクチン（エステル化度５０重量％以下のペクチン）が最もマスキング効果が高くて好ましい。ゲル化能を有する増粘多糖類は、ゲル化可能な条件下で使用されることが望ましく、具体的にはゲル化に適したｐＨ、温度、塩類添加量などの条件を設定して使用されることがよい。また、殺菌の必要がある場合には、必要に応じて加温殺菌することもできる。 Among the thickening polysaccharides listed above, pectin is preferable, and LM type pectin (pectin having an esterification degree of 50% by weight or less) is particularly preferable because of its highest masking effect. The thickening polysaccharide having gelling ability is desirably used under conditions that allow gelation. Specifically, it is used by setting conditions such as pH, temperature, and salt addition amount suitable for gelation. It is better. If sterilization is necessary, heat sterilization can be performed as necessary.
本発明の野菜片入り液体調味料の製造においては、従来周知の一般的な条件を用いることができる。製造設備に関しても、一般的な混合タンクや殺菌装置などを用いることができる。乾燥野菜片、糖類、増粘多糖類を入れる順序は特に限定されないが、糖類や増粘多糖類を含ませた液体に乾燥野菜片を投入し混合してもよいし、糖類などを含有させる前の液体に乾燥野菜片を投入し混合してもよい。 Conventionally known general conditions can be used in the production of the liquid seasoning containing vegetable pieces of the present invention. As for the manufacturing equipment, a general mixing tank, a sterilizer, or the like can be used. The order in which the dried vegetable pieces, saccharides, and thickening polysaccharides are added is not particularly limited, but the dried vegetable pieces may be mixed in a liquid containing saccharides or thickening polysaccharides, or before containing the saccharides, etc. A dried vegetable piece may be added to the liquid and mixed.
また、本発明の野菜片入り液体調味料には、上記のような主原料のほかにも、本発明の目的に反しなければ、香辛料、香料、色素、タンパク質、でんぷん類、糖アルコール、乳化剤、安定剤、酸化防止剤などの副原料が少量含まれていても構わない。 In addition to the main ingredients as described above, the liquid seasoning containing the vegetable pieces of the present invention, as long as it does not contradict the purpose of the present invention, spices, fragrances, pigments, proteins, starches, sugar alcohols, emulsifiers, A small amount of auxiliary materials such as a stabilizer and an antioxidant may be contained.
以下、本発明を具体化した実施例を挙げて詳細に説明するが、本発明は勿論これらに限定されるわけではない。以下、特に記載がない限り、「％」は「重量％」を示すものとする。 Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited thereto. Hereinafter, unless otherwise specified, “%” indicates “% by weight”.
＜評価試験１＞ <Evaluation test 1>
本評価試験１は、甘味を有する糖類の適切な含有量の検討を目的として行った。 This evaluation test 1 was conducted for the purpose of examining an appropriate content of saccharides having sweet taste.
（１）サンプルの作製 (1) Sample preparation
表１の割合（％）で合計１０００ｇとなる原料を用意し、混合用タンクに、水、砂糖、乾燥タマネギ（日本スタンゲ株式会社製、商品名「ミンスドオニオン＃００１９０」）、その他の原料（食酢、食塩、醤油）の順序で投入した。全原料を投入後、約３０分攪拌して均一になった後、８５℃の到達温度で殺菌し、冷却したものをサンプルａ，ｂ，ｃ，ｄ，ｅとした。 Prepare raw materials that total 1000 g in the proportions (%) of Table 1, and add water, sugar, dried onion (manufactured by Nihon Stange Co., Ltd., trade name “Mins de Onion # 00190”), other raw materials ( Vinegar, salt, soy sauce). After all the raw materials were added, the mixture was stirred for about 30 minutes to become uniform, then sterilized at a temperature of 85 ° C. and cooled to give samples a, b, c, d, and e.
（２）評価方法 (2) Evaluation method
作製した５種類のサンプルをそれぞれレタスサラダに適量かけて、５名の官能検査員により風味（甘すぎないか）、硬さ（液体浸透が十分か）の評価、及び総合的な評価を行った。なお、評価は下記の４段階で行った。表１において、×は「極めて好ましくない」、△は「好ましくない」、○は「好ましい」、◎は「極めて好ましい」、ということを意味している。上記官能評価の結果を表１に示す。 Five kinds of prepared samples were each put on a lettuce salad in an appropriate amount, and the taste (whether it was too sweet), hardness (whether liquid penetration was sufficient) and comprehensive evaluation were performed by five sensory inspectors. . The evaluation was performed in the following four stages. In Table 1, “X” means “very unfavorable”, “Δ” means “not preferred”, “◯” means “preferably”, and “◎” means “very favorable”. The results of the sensory evaluation are shown in Table 1.
（３）結果 (3) Results
表１にその結果を示すように、本官能評価においては、サンプルｂ，ｃ，ｄで好ましい結果が得られ、サンプルｃ，ｄで特に好ましい結果が得られた。即ち、甘味を有する糖類（砂糖）の好適な含有量は液総量の１０％〜２５％であり、より好ましくは液総量の１５％〜２５％であることがわかった。
＜評価試験２＞ <Evaluation Test 2>
本評価試験２は、甘味を有する糖類の種類の検討を目的として行った。 This evaluation test 2 was conducted for the purpose of examining the types of sugars having sweet taste.
（１）サンプルの作製 (1) Sample preparation
表２の割合（％）で合計１０００ｇとなる原料を用意し、混合用タンクに、水、各種糖類、乾燥タマネギ（日本スタンゲ株式会社製、商品名「ミンスドオニオン＃００１９０」）、その他の原料（食酢、食塩、醤油）の順序で投入した。全原料を投入後、約３０分攪拌して均一になった後、８５℃の到達温度で殺菌し、冷却したものをサンプルｆ，ｇ，ｈ，ｉとした。ここでは、いずれも甘味を有する糖類、具体的には二糖である砂糖（甘味度１．０）、単糖であるぶどう糖（甘味度０．７）、大豆オリゴ糖（甘味度０．７）、ラフィノース（甘味度０．２）を選択した。なお、糖類の添加量は一律に１３％とした。 Prepare raw materials that make up a total of 1000 g in the proportions (%) of Table 2. Water, various sugars, dried onion (made by Nippon Stange Co., Ltd., trade name “Mins de Onion # 00190”), and other raw materials (Vinegar, salt, soy sauce) were added in this order. After all the raw materials were added, the mixture was stirred for about 30 minutes to become uniform, then sterilized at a temperature of 85 ° C. and cooled, and samples f, g, h, and i were obtained. Here, all sugars having sweetness, specifically, a sugar that is a disaccharide (sweetness 1.0), a glucose that is a monosaccharide (sweetness 0.7), and a soybean oligosaccharide (sweetness 0.7). Raffinose (sweetness 0.2) was selected. The amount of saccharide added was uniformly 13%.
（２）評価方法 (2) Evaluation method
上記評価試験１と同様の方法で評価を行った。その結果を表２に示す。 Evaluation was performed in the same manner as in the evaluation test 1. The results are shown in Table 2.
（３）結果 (3) Results
表２にその結果を示すように、本官能評価においては、サンプルｆ，ｇで好ましい結果が得られ、サンプルｇで特に好ましい結果が得られた。即ち、甘味を有する糖類としては単糖または二糖が適しており、とりわけ単糖が適していることがわかった。
＜評価試験３＞ <Evaluation Test 3>
本評価試験３は、ゲル化能を有する増粘多糖類による甘味マスキング効果の検討を目的として行った。 This evaluation test 3 was conducted for the purpose of examining the sweetness masking effect by the thickening polysaccharide having gelling ability.
（１）サンプルの作製 (1) Sample preparation
表３の割合（％）で合計１０００ｇとなる原料を用意し、混合用タンクに、水、増粘多糖類、砂糖、乾燥タマネギ（日本スタンゲ株式会社製、商品名「ミンスドオニオン＃００１９０」）、その他の原料（食酢、食塩、醤油）の順序で投入した。全原料を投入後、約３０分攪拌して均一になった後、８５℃の到達温度で殺菌し、冷却したものをサンプルｊ，ｋ，ｌ，ｍとした。ここでは、増粘多糖類として、キサンタンガム、ＬＭペクチン、ジェランガム、グアガムをそれぞれ用いることとした。これらのうち、ＬＭペクチン及びジェランガムは単独でもゲル化能を発揮するが、キサンタンガム及びグアガムは単独ではゲル化能を発揮しないが互いに混ぜ合わせることでゲル化能を発揮する。なお、増粘多糖類を全く添加しない区を設定し、これをコントロールとした。 Prepare raw materials that total 1000 g in the proportions (%) of Table 3, and add water, thickening polysaccharides, sugar, and dried onions (trade name “Minsudo Onion # 00190”, manufactured by Nihon Stange Co., Ltd.) to the mixing tank. The other raw materials (vinegar, salt, soy sauce) were added in this order. After all the raw materials were added, the mixture was stirred for about 30 minutes to become uniform, then sterilized at a temperature of 85 ° C. and cooled, and samples j, k, l, and m were obtained. Here, xanthan gum, LM pectin, gellan gum, and guar gum were each used as the thickening polysaccharide. Among these, LM pectin and gellan gum alone exhibit gelling ability, but xanthan gum and guar gum alone do not exhibit gelling ability, but exhibit gelling ability when mixed together. A section where no thickening polysaccharide was added was set as a control.
（２）評価方法 (2) Evaluation method
作製した４種類のサンプルをそれぞれレタスサラダに適量かけて、５名の官能検査員により風味（甘すぎないか、コクがあるか）の評価を、コントロール品との比較において行った。なお、評価は下記の４段階で行った。表３において、×は「好ましくない」、△は「変わらない」、○は「少し好ましい」、△は「極めて好ましい」ということを意味している。上記官能評価の結果を表３に示す。 Four types of the prepared samples were each applied to lettuce salad in an appropriate amount, and the taste (whether it was too sweet or rich) was evaluated by five sensory inspectors in comparison with the control product. The evaluation was performed in the following four stages. In Table 3, “X” means “not preferable”, “Δ” means “does not change”, “◯” means “a little preferable”, and “Δ” means “very preferable”. The results of the sensory evaluation are shown in Table 3.
（３）結果 (3) Results
表３にその結果を示すように、本官能評価においては、サンプルｋ，ｌ，ｍで好ましい結果が得られ、特にＬＭペクチンを用いたサンプルｋでとりわけ好ましい結果が得られた。つまり、ゲル化能を有する増粘多糖類を使用することで、甘味マスキング効果が奏され風味の改善が認められた。また、ゲル化能を有する増粘多糖類は、調味料総量あたりで０．０１％以上あれば、所望の効果を奏することがわかった。
＜評価試験４＞ <Evaluation Test 4>
本評価試験４は、粘度による液体浸透性の検討を目的として行った。 This evaluation test 4 was conducted for the purpose of examining liquid permeability by viscosity.
（１）サンプルの作製 (1) Sample preparation
表４の割合（％）で合計１０００ｇとなる原料を用意し、混合用タンクに、水、ＬＭペクチン、砂糖、乾燥タマネギ（日本スタンゲ株式会社製、商品名「ミンスドオニオン＃００１９０」）、その他の原料（食酢、食塩、醤油）の順序で投入した。全原料を投入後、約３０分攪拌して均一になった後、８５℃の到達温度で殺菌し、冷却したものをサンプルｎ，ｒ，ｓ，ｔ，ｕとした。ここでは、ＬＭペクチンの総量を５段階に設定（調味料総量の０．０１％、１％、３％、３．５％、４％に設定）した。また、これら５種類のサンプルの粘度をＢ型粘度計により３０ｒｐｍ、２０秒の条件で測定したところ、ＬＭペクチン総量の少ない順に、２０ｍＰａ・ｓ、７００ｍＰａ・ｓ、２６００ｍＰａ・ｓ、３０００ｍＰａ・ｓ、３４００ｍＰａ・ｓであった。 Prepare raw materials that total 1000g in the proportions (%) in Table 4. Water, LM pectin, sugar, dried onion (made by Nihon Stange Co., Ltd., trade name “Mins de Onion # 00190”), others The raw materials (vinegar, salt, soy sauce) were added in this order. After all the raw materials were added, the mixture was stirred for about 30 minutes to become uniform, then sterilized at a temperature of 85 ° C. and cooled, and samples n, r, s, t, and u were obtained. Here, the total amount of LM pectin was set to 5 levels (set to 0.01%, 1%, 3%, 3.5%, 4% of the total amount of seasoning). Further, when the viscosities of these five types of samples were measured with a B-type viscometer under the conditions of 30 rpm and 20 seconds, 20 mPa · s, 700 mPa · s, 2600 mPa · s, 3000 mPa · s, 3400 mPa in order from the smallest LM pectin amount.・ It was s.
（２）評価方法 (2) Evaluation method
作製した５種類のサンプルをそれぞれレタスサラダに適量かけて、５名の官能検査員により風味（甘すぎないか）、硬さ（液体浸透が十分か）の評価、及び総合的な評価を行った。なお、評価は下記の４段階で行った。表４において、×は「極めて好ましくない」、△は「好ましくない」、○は「好ましい」、◎は「極めて好ましい」ということを意味している。上記官能評価の結果を表４に示す。また、浸透具合のばらつきがある場合、例えば、好ましいものと好ましくないものとが混ざり合っている場合には、悪いほうの評価を採用し好ましくないものと評価した。 Five kinds of prepared samples were each put on a lettuce salad in an appropriate amount, and the taste (whether it was too sweet), hardness (whether liquid penetration was sufficient) and comprehensive evaluation were performed by five sensory inspectors. . The evaluation was performed in the following four stages. In Table 4, x means “very unfavorable”, Δ means “not preferred”, ○ means “preferably”, and ◎ means “very favorable”. The results of the sensory evaluation are shown in Table 4. In addition, when there is a variation in the degree of penetration, for example, when a preferable one and an unfavorable one are mixed, the worse evaluation was adopted and it was evaluated that it was not preferable.
（３）結果 (3) Results
表４にその結果を示すように、本官能評価においては、サンプルｎ，ｏ，ｐ，ｑで好ましい結果が得られ、特にＬＭペクチンの量を少なく（調味料総量の０．０１％〜３％に）設定したサンプルｎ，ｏ，ｐでより好ましい結果が得られた。これを粘度に着目してみると、２０ｍＰａ・ｓ〜２６００ｍＰａ・ｓの範囲では液体浸透性に申し分がなく好結果が得られた一方で、３０００ｍＰａ・ｓ以上になると液体浸透性に問題があり好結果が得られなかった。
以上の結果を総合すると、本発明によると下記の作用効果を奏することができる。即ち、上記実施例に記載した液体浸透方法では、甘味を有する糖類と、ゲル化能を有する増粘多糖類とを含有させた調味液主原料（液体）に、固形具材である０．５ｍｍ以上の大きさの乾燥タマネギ片（乾燥野菜片）を接触させるようにしている。そしてこれにより、乾燥タマネギ片の内部に調味料主原料を、十分にかつ約３０分という短時間のうちに浸透させることができる。しかも、この液体浸透方法によれば、常圧環境下で実施すれば足りるので、脱圧のための余分な設備などを特に必要としないというメリットがある。 Summarizing the above results, the following effects can be achieved according to the present invention. That is, in the liquid permeation method described in the above-described examples, the main ingredient (liquid) of seasoning liquid containing sweet saccharide and thickening polysaccharide having gelling ability is 0.5 mm which is a solid ingredient. The dried onion pieces (dried vegetable pieces) of the above size are brought into contact with each other. And thereby, the seasoning main raw material can fully permeate into the inside of the dried onion piece within a short time of about 30 minutes. Moreover, according to this liquid infiltration method, since it is sufficient to carry out under a normal pressure environment, there is an advantage that extra equipment for depressurization is not particularly required.
また、このような方法を経て製造された野菜片入りノンオイルドレッシング（野菜片入り液体調味料）の場合、乾燥タマネギ片に調味液主原料が均一にかつ十分に浸透している。そのため、食感や比重等のばらつきが少なく、品質安定性及び食味に優れた野菜片入りノンオイルドレッシングを実現することができる。 In addition, in the case of non-oil dressing with vegetable pieces (liquid seasoning with vegetable pieces) produced through such a method, the main ingredient of the seasoning liquid penetrates uniformly and sufficiently into the dried onion pieces. Therefore, the non-oil dressing containing vegetable pieces can be realized with little variation in texture, specific gravity, etc., and excellent quality stability and taste.
次に、特許請求の範囲に記載された技術的思想のほかに、前述した実施の形態によって把握される技術的思想を以下に列挙する。 Next, in addition to the technical ideas described in the claims, the technical ideas grasped by the embodiments described above are listed below.
（１）０．５ｍｍ以上の大きさの乾燥野菜片を固形具材として用いてなる液体調味料であって、甘味を有する糖類と、総量が前記糖類よりも少なくかつゲル化能を有する増粘多糖類とを含有し、粘度が３０００ｍＰａ・ｓ以下であることを特徴とする野菜片入り液体調味料。 (1) A liquid seasoning using a dried vegetable piece having a size of 0.5 mm or more as a solid ingredient, a saccharide having sweetness, a total amount less than the saccharide and having a gelling ability A liquid seasoning containing a vegetable piece, comprising a polysaccharide and having a viscosity of 3000 mPa · s or less.
（２）０．５ｍｍ以上の大きさの乾燥野菜片を固形具材として用いてなる液体調味料であって、甘味度が０．３〜１．５である糖類と、総量が前記糖類よりも少なくかつゲル化能を有する増粘多糖類とを含有し、粘度が３０００ｍＰａ・ｓ以下であることを特徴とする野菜片入り液体調味料。 (2) A liquid seasoning using a dried vegetable piece having a size of 0.5 mm or more as a solid ingredient, a saccharide having a sweetness of 0.3 to 1.5, and a total amount that is greater than that of the saccharide. A liquid seasoning containing vegetable pieces, characterized in that it contains a thickening polysaccharide with a small amount and a gelling ability, and has a viscosity of 3000 mPa · s or less.
（３）０．５ｍｍ以上の大きさの乾燥野菜片を固形具材として用いてなる液体調味料であって、総量が調味液総量の１０重量％〜２５重量％であり、甘味を有する糖類と、総量が調味液総量の０．０１重量％〜３重量％であり、ゲル化能を有する増粘多糖類とを含有し、粘度が２６００ｍＰａ・ｓ以下であることを特徴とする野菜片入り液体調味料。 (3) A liquid seasoning comprising a dried vegetable piece having a size of 0.5 mm or more as a solid ingredient, the total amount being 10% to 25% by weight of the total amount of the seasoning liquid, A vegetable piece-containing liquid characterized by having a total amount of 0.01 to 3% by weight of the total amount of the seasoning liquid, containing a thickening polysaccharide having gelling ability, and having a viscosity of 2600 mPa · s or less. seasoning.
（４）０．５ｍｍ以上の大きさの乾燥野菜片を固形具材として用いてなる液体調味料であって、総量が調味液総量の１０重量％〜２５重量％であり、甘味を有する糖類と、総量が調味液総量の０．０１重量％〜１重量％であり、ゲル化能を有する増粘多糖類とを含有し、粘度が７００ｍＰａ・ｓ以下であることを特徴とする野菜片入り液体調味料。 (4) A liquid seasoning using a dried vegetable piece having a size of 0.5 mm or more as a solid ingredient, the total amount of which is 10% to 25% by weight of the total amount of the seasoning liquid, A liquid containing vegetable pieces, characterized in that the total amount is 0.01% by weight to 1% by weight of the total amount of the seasoning liquid, contains a thickening polysaccharide having gelling ability, and has a viscosity of 700 mPa · s or less. seasoning.
（５）０．５ｍｍ以上の大きさの乾燥野菜片を固形具材として用いてなるノンオイル又は低オイルドレッシングであって、総量が調味液総量の１０重量％〜２５重量％であり、甘味度が０．３〜１．５である糖類と、総量が調味液総量の０．０１重量％〜１重量％であり、ゲル化能を有する増粘多糖類とを含有し、Ｂ型粘度計を用いて３０ｒｐｍ、２０秒で測定したときの粘度が７００ｍＰａ・ｓ以下であることを特徴とする野菜片入りノンオイル又は低オイルドレッシング。 (5) A non-oil or low oil dressing using dried vegetable pieces having a size of 0.5 mm or more as a solid ingredient, the total amount being 10% to 25% by weight of the total amount of seasoning liquid, and the sweetness is Contains B-type viscometer, containing 0.3 to 1.5 saccharides and a thickening polysaccharide having a total amount of 0.01 to 1% by weight of the total amount of seasoning liquid and having gelling ability A non-oil or low oil dressing containing vegetable pieces, wherein the viscosity is 700 mPa · s or less when measured at 30 rpm for 20 seconds.
（６）甘味を有する糖類と、総量が前記糖類よりも少なくかつゲル化能を有する増粘多糖類とを含有させた液状の調味料主原料に、固形具材である０．５ｍｍ以上の大きさの乾燥野菜片を接触させることにより、その乾燥野菜片の内部に前記調味料主原料を浸透させることを特徴とした乾燥野菜片の液体浸透方法。 (6) A liquid seasoning main raw material containing a saccharide having sweetness and a thickening polysaccharide having a total amount smaller than that of the saccharide and having gelling ability, and having a size of 0.5 mm or more as a solid ingredient A dried vegetable piece liquid permeation method, wherein the seasoning main raw material is infiltrated into the dried vegetable piece by contacting the dried vegetable piece.
（７）甘味を有する糖類と、総量が前記糖類よりも少なくかつゲル化能を有する増粘多糖類とを含有させた液状の調味料主原料に、固形具材である０．５ｍｍ以上の大きさの加熱乾燥野菜片を常圧下で接触させることにより、その加熱乾燥野菜片の内部に前記調味料主原料を浸透させることを特徴とした乾燥野菜片の液体浸透方法。 (7) A liquid seasoning main raw material containing a sweetened saccharide and a thickening polysaccharide having a total amount smaller than that of the saccharide and having a gelling ability, and having a size of 0.5 mm or more as a solid ingredient A method for infiltrating dried vegetable pieces, wherein the seasoned main ingredient is infiltrated into the heated and dried vegetable pieces by contacting the dried and dried vegetable pieces under normal pressure.
（８）甘味を有する糖類と、総量が前記糖類よりも少なくかつゲル化能を有する増粘多糖類とを含有させた液状のドレッシング主原料に、固形具材である０．５ｍｍ以上の大きさの乾燥野菜片を接触させることにより、その乾燥野菜片の内部に前記調味料主原料を浸透させる工程を含むことを特徴とした乾燥野菜片入りのノンオイル又は低オイルドレッシングの製造方法。 (8) A liquid dressing main ingredient containing a sweetened saccharide and a thickening polysaccharide having a total amount smaller than that of the saccharide and having a gelling ability, and having a size of 0.5 mm or more as a solid ingredient. A method for producing a non-oil or low oil dressing containing dried vegetable pieces, comprising the step of causing the seasoning main ingredient to penetrate into the dried vegetable pieces by contacting the dried vegetable pieces.
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