JP2014103928A - Grated radish-containing liquid seasoning - Google Patents
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Abstract
Description
本発明は、喫食した際に感じる具材と液状部の風味の一体性と、喫食後口腔内で瞬時に崩れる崩壊性に優れる大根おろし入り液状調味料に関する。 TECHNICAL FIELD The present invention relates to a liquid seasoning containing daikon radish that is excellent in the integrity of ingredients and the flavor of a liquid part that is felt when eating, and the disintegration that instantaneously collapses in the oral cavity after eating.
大根おろしのさっぱりとした食味は、食事の美味しさを引き立て、食欲を刺激するため、例えば、液状調味料と合わせててんぷらや鍋料理のつけだれとして利用される。 The refreshing taste of daikon radish enhances the taste of the meal and stimulates the appetite, and is used, for example, as a sauce for tempura and hot pot dishes together with liquid seasonings.
このような大根のおろしを加えた液状調味料を容器入りの製品として上市しようとする場合、下記の課題に直面する。工業的に大量生産を行う場合、容器への充填ムラを防止しようと少なからず澱粉やガム等の増粘材を配合するため、増粘材特有の食感が風味の一体性を損ねてしまったり、また、増粘すれば口腔内で瞬時に崩れる崩壊性は得られにくくなる課題が生じた。 When trying to market such a liquid seasoning with daikon grated radish as a product in a container, the following problems are encountered. When mass production is industrially used, a thickener such as starch or gum is added to prevent uneven filling of the container, and the unique texture of the thickener may impair the integrity of the flavor. In addition, there is a problem that if the viscosity is increased, it is difficult to obtain the disintegration property that is instantaneously broken in the oral cavity.
特開２００２−１４２７０５号（特許文献１）には、おろし含有食品の見た目のボリューム感を得るために、おろし原料である可食性植物を加熱処理した後、磨砕処理することが提案されている。しかしながら、増粘材を用いれば喫食時に口腔内で瞬時に崩れる崩壊性が得難くなるという上述の問題については一切検討されていない。 Japanese Patent Application Laid-Open No. 2002-142705 (Patent Document 1) proposes a pulverization treatment after heat-treating an edible plant as a grated raw material in order to obtain an apparent volume feeling of the grated food. . However, the above-mentioned problem that it is difficult to obtain a disintegration property that instantaneously collapses in the oral cavity at the time of eating is not studied at all.
そこで、本発明の目的は、喫食した際に感じる具材と液状部の風味の一体性と、喫食後口腔内で瞬時に崩れる崩壊性に優れる大根おろし入り液状調味料を提供するものである。 Accordingly, an object of the present invention is to provide a liquid seasoning with daikon radish that is excellent in the integrity of ingredients and the flavor of the liquid part that is felt when eating, and the disintegrating property that instantaneously collapses in the oral cavity after eating.
本発明者等は、増粘材の組合せや官能的に最適な物性等の、種々の条件について鋭意研究を重ねた結果、喫食した際に感じる具材と液状部の風味の一体性と、喫食後口腔内で瞬時に崩れる崩壊性を満足できる条件を見出し、遂に本発明を完成するに至った。 As a result of earnest research on various conditions such as the combination of thickeners and sensory optimal physical properties, the present inventors, etc., as a result, the integrity of ingredients and the flavor of the liquid part felt when eating, The present inventors have finally found the conditions that can satisfy the disintegration property that instantaneously collapses in the back oral cavity, and finally completed the present invention.
すなわち、本発明は、
（１）大根おろし２０〜７０％及び増粘材を配合する大根おろし入り液状調味料において、ボストウィック粘度計による粘度が５〜２０ｃｍであり、かつ、清水で４倍希釈した際の８メッシュオンが、希釈前の大根おろし入り液状調味料全体に対し２５〜７５％である大根おろし入り液状調味料、
（２）０〜３０℃の冷水中で粒子状に膨潤し分散する冷水膨潤性澱粉を配合する（１）の大根おろし入り液状調味料、
（３）２種類以上の澱粉を配合し、０〜３０℃の冷水中で粒子状に膨潤し分散する冷水膨潤性澱粉が合計澱粉配合量の２０〜８０％である（１）又は（２）の大根おろし入り液状調味料、
（４）大根おろしに６０〜９５℃の加熱処理を施してなる（１）乃至（３）のいずれかの大根おろし入り液状調味料、
である。
That is, the present invention
(1) Grated radish 20 to 70% and a thickened radish liquid seasoning, 5 to 20 cm in viscosity with a Bostwick viscometer, and 8 mesh on when diluted 4 times with fresh water Liquid seasoning with daikon radish, which is 25 to 75% of the whole liquid seasoning with daikon radish,
(2) A liquid seasoning containing daikon radish, blended with cold water-swellable starch that swells and disperses in particles in cold water at 0 to 30 ° C.,
(3) Cold water swellable starch that is blended with two or more types of starch and swells and disperses in particles in cold water at 0 to 30 ° C. is 20 to 80% of the total starch content (1) or (2) Liquid seasoning with daikon radish,
(4) A liquid seasoning containing grated radish according to any one of (1) to (3), wherein the radish grated is subjected to a heat treatment at 60 to 95 ° C.
It is.
本発明によれば、喫食した際に感じる具材と液状部の風味の一体性と、喫食後口腔内で瞬時に崩れる崩壊性に優れる大根おろし入り液状調味料を提供することができる。したがって、従来消費者が食したことのない美味しさを提供することができ、大根おろし入り液状調味料の更なる需要の拡大が期待される。 ADVANTAGE OF THE INVENTION According to this invention, the liquid seasoning with a radish grated which is excellent in the integrity of the flavor of the ingredients and liquid part which are felt when eating, and the disintegration which collapses instantaneously in the oral cavity after eating can be provided. Therefore, it is possible to provide a taste that has not been eaten by consumers in the past, and further expansion of demand for liquid seasoning with daikon radish is expected.
以下、本発明の大根おろし入り液状調味料を詳述する。なお、本発明において「％」は「質量％」を、「部」は「質量部」を意味する。 Hereinafter, the liquid seasoning containing radish of the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.
本発明の液状調味料に用いる大根おろしの配合量は、全体に対し、生換算で、２０〜７０％、好ましくは３０〜７０％である。家庭料理では、大根おろしを１００％配合するが、本発明では大根おろしを半量程度に減らすことで、大根おろしと、０〜３０℃の冷水中で粒子状に膨潤し分散する冷水膨潤性澱粉との相乗効果が得られ、本発明の一体性と崩壊性を両立することができる。 The compounding quantity of the radish grated used for the liquid seasoning of this invention is 20 to 70% by raw conversion with respect to the whole, Preferably it is 30 to 70%. In home cooking, 100% radish grated is blended, but in the present invention, by reducing the radish grated to about half amount, the synergistic effect of grated radish and cold water swellable starch that swells and disperses in particles in cold water at 0-30 ° C. Can be obtained, and both the integrity and the disintegration of the present invention can be achieved.
本発明の大根おろし入り液状調味料を構成する液状部は、増粘材を配合し適宜好みの味付けに調整すれば良く、和風の味付けで醤油や昆布だしベース、洋風の味付けでコンソメやトマトベース等と特に限定されない。増粘材とは、当業者が調味料の増粘に用いる多糖類を指し、例えば、キサンタンガム、タマリンドシードガム等のガム類、コムギ、タピオカ、コーン等の澱粉類が挙げられる。 The liquid part constituting the liquid seasoning with radish of the present invention may be adjusted to a desired seasoning by adding a thickener, soy sauce or kelp stock base with Japanese style seasoning, consomme or tomato base with Western style seasoning, etc. There is no particular limitation. Thickeners refer to polysaccharides used by those skilled in the art for thickening seasonings, and examples include gums such as xanthan gum and tamarind seed gum, and starches such as wheat, tapioca, and corn.
［喫食後口腔内で瞬時に崩れる崩壊性］
本発明の大根おろし入り液状調味料は、例えば、山状に盛り付けた大根おろし入り液状調味料に清水を加え希釈すると一気に外観が消失する。この現象は、単に固形部が清水に溶解したわけではなく、大根おろしの繊維質と、０〜３０℃の冷水中で粒子状に膨潤し分散する冷水膨潤性澱粉とで形成する立体構造が、清水を加え希釈すると一気に崩壊する性質を有するためと推定される。
[Disintegration that breaks down instantly in the oral cavity after eating]
The liquid seasoning containing daikon radish of the present invention loses its appearance at once when, for example, fresh water is added to the liquid seasoning containing daikon radish and diluted. This phenomenon does not mean that the solid part is simply dissolved in fresh water, but the three-dimensional structure formed by the daikon radish fiber and cold water-swellable starch that swells and disperses in the form of particles in cold water at 0 to 30 ° C It is presumed that it has the property of collapsing at a stretch when diluted with water.
前述の崩壊現象を定量化すると、清水で４倍希釈した際の８メッシュオン（篩目開き２．３６ｍｍ）の量が、希釈前の大根おろし入り液状調味料全体に対し、２５〜７５％であり、２５〜６５％が好ましく、２５〜５５％がより好ましい。なお、希釈前の大根おろし入り液状調味料の８メッシュオンは、大根おろし入り液状調味料のボストウィック粘度を５〜２０ｃｍとなるように増粘しているため、９０〜１００％の高い数値となっている。 Quantifying the aforementioned collapse phenomenon, the amount of 8 mesh-on (mesh opening 2.36 mm) when diluted 4 times with fresh water is 25 to 75% with respect to the whole liquid seasoning with daikon radish before dilution. 25 to 65% is preferable, and 25 to 55% is more preferable. In addition, 8mesh-on of the liquid seasoning with daikon radish before dilution has a high value of 90 to 100% because the boosted viscosity of the liquid seasoning with daikon radish is increased to 5 to 20 cm. .
清水で４倍希釈する場合は、撹拌等の物理的シェアを一切かけない。すなわち、例えば、３００ｍＬ容のビーカーに清水１５０ｇを用意し、そこに大根おろし入り液状調味料を５０ｇゆっくりと流し入れた後、３０秒間静置する。次に、撹拌を行わずに、８メッシュの篩に通し、篩の上に残ったものの重量を測定した。なお、本発明で使用する篩は、Ｔｙｌｅｒ規格によるものを用いる。ここで、粘度が高く濾過できない試料については、４メッシュ（篩目開き４．７５ｍｍ）を用い、５ｍｍを超えるものを取り除いたものを試料とする。 When diluting 4 times with fresh water, do not apply any physical share such as stirring. That is, for example, 150 g of fresh water is prepared in a 300 mL beaker, and 50 g of liquid seasoning containing radish is slowly poured into the beaker, and then left to stand for 30 seconds. Next, the mixture was passed through an 8-mesh screen without stirring, and the weight of the material remaining on the screen was measured. In addition, the sieve used by this invention uses the thing by Tyler standard. Here, for a sample having a high viscosity and cannot be filtered, a sample having a mesh size of 4.75 mm is used and a sample exceeding 5 mm is removed.
大根おろし入り液状調味料を前述の物性とするには、液状部に、０〜３０℃の冷水中で粒子状に膨潤し分散する冷水膨潤性澱粉を配合する。０〜３０℃の冷水中で粒子状に膨潤し分散する冷水膨潤性澱粉とは、冷水（０〜３０℃の清水）を加えた時に、冷水を吸収して膨潤し、かつ、溶解せず分散して粒子状となる澱粉である。粒子状となっているかどうかは、冷水に分散させた澱粉を顕微鏡で観察することにより確認できる。なお、前記０〜３０℃の冷水中で粒子状に膨潤し分散する冷水膨潤性澱粉としては、澱粉粒子の外殻膜構造を破壊することなくアルファー化処理した部分アルファー化澱粉や、架橋処理等を行った澱粉等を挙げることができる。これらは市販されているので、市販品を用いればよい。大根おろし入り液状調味料に前記澱粉粒子を配合することで、喫食した際に感じる具材と液状部の風味の一体性と、喫食後口腔内で瞬時に崩れる崩壊性を両立できる。 In order to make the liquid seasoning containing radish into the above-mentioned physical properties, cold water-swellable starch that swells and disperses in particles in cold water at 0 to 30 ° C. is blended in the liquid part. Cold water swellable starch that swells and disperses in the form of particles in cold water at 0 to 30 ° C. When cold water (0 to 30 ° C. fresh water) is added, it swells by absorbing cold water and is not dissolved and dispersed. Thus, the starch becomes particulate. Whether it is in the form of particles can be confirmed by observing the starch dispersed in cold water with a microscope. As the cold water-swellable starch that swells and disperses in the form of particles in cold water at 0 to 30 ° C., partially pregelatinized starch that has been pregelatinized without destroying the outer shell membrane structure of the starch particles, crosslinking treatment, etc. The starch etc. which performed were mentioned. Since these are commercially available, commercially available products may be used. By blending the starch particles with the liquid seasoning containing radish, both the integrity of ingredients and the flavor of the liquid part felt when eating and the disintegration that instantaneously collapses in the oral cavity after eating can be achieved.
本発明に用いる０〜３０℃の冷水中で粒子状に膨潤し分散する冷水膨潤性澱粉は、冷水に分散させた際の大きさが、長径で０．１〜５ｍｍのものを用いることが好ましく、０．１〜３ｍｍのものを用いることが好ましい。前記範囲より小さいと、大根おろしの繊維質との立体構造を形成できなくなる場合がある。前記範囲より大きいと、口腔内で瞬時に崩れる崩壊性が得られ難い。また、０〜３０℃の冷水中で粒子状に膨潤し分散する冷水膨潤性澱粉の配合量は、大根おろし入り液状調味料全体に対し、乾物換算で、好ましくは０．１〜１５％、より好ましくは０．１〜１０％である。前記範囲より少ないと、大根おろしの繊維質との立体構造を形成できなくなる。前記範囲より多いと、口腔内で瞬時に崩れる崩壊性が得られ難い。 The cold-swellable starch that swells and disperses in the form of particles in cold water at 0 to 30 ° C. used in the present invention preferably has a major axis of 0.1 to 5 mm when dispersed in cold water. 0.1 to 3 mm is preferably used. If it is smaller than the above range, it may be impossible to form a three-dimensional structure with the grated radish fiber. When it is larger than the above range, it is difficult to obtain disintegration property that instantaneously collapses in the oral cavity. Further, the amount of the cold water-swellable starch that swells and disperses in the form of particles in cold water at 0 to 30 ° C. is preferably 0.1 to 15%, more preferably in terms of dry matter, with respect to the whole liquid seasoning with radish. Is 0.1 to 10%. When the amount is less than the above range, it is impossible to form a three-dimensional structure with the fiber of grated radish. When the amount is more than the above range, it is difficult to obtain disintegration property that instantaneously collapses in the oral cavity.
本発明の液状調味料に用いる大根おろしは、喫食後口腔内で瞬時に崩れる崩壊性が安定に発揮されるため、加熱処理を施すことが好ましい。具体的には、加熱処理温度は、５５〜９５℃が好ましく、６５〜９０℃がより好ましい。また、大根の粉砕方法は、特に限定されず、常法により、コミットロール、フードカッター、サイレントカッター、マスコロイダー、チョッパー等の粉砕処理装置や、回転すりおろし盤を備えたすりおろし装置等で粉砕処理したもの等が挙げられる。 The radish grated used in the liquid seasoning of the present invention is preferably subjected to heat treatment because it exhibits a stable disintegration that instantaneously collapses in the oral cavity after eating. Specifically, the heat treatment temperature is preferably 55 to 95 ° C, more preferably 65 to 90 ° C. The radish pulverization method is not particularly limited, and is pulverized by a conventional method using a pulverizing apparatus such as a commit roll, a food cutter, a silent cutter, a mass collider, or a chopper, or a grated apparatus equipped with a rotating grate board. What was processed is mentioned.
［喫食した際に感じる具材と液状部の風味の一体性］
一方、本発明の大根おろし入り液状調味料の粘度は、ボストウィック粘度計による測定値で５〜２０ｃｍ、好ましくは５〜１８ｃｍ、より好ましくは５〜１５ｃｍである。ボストウィック粘度計による測定値は、数値が小さいほど流動性が低くまとまり感があることを意味する。ボストウィック粘度計による大根おろし入り液状調味料の粘度が前記範囲であることにより、口に入れた際に具材入り液状調味料の一体感が感じられる。なお、ボストウィック粘度計による粘度測定の方法は、ボストウィック粘度計の常法で行えばよく、例えば、ＫＯ式ボストウィック粘度計（深谷精機社製）の試料投入部に、品温２０℃の大根おろし入り液状調味料を満杯量（例；１１０ｇ）充填し、仕切り板をはね上げてから、３０秒後の試料流出先端までの距離を測定する。
[Integrity of ingredients and flavor of liquid part when eating]
On the other hand, the viscosity of the liquid seasoning containing daikon radish of the present invention is 5 to 20 cm, preferably 5 to 18 cm, more preferably 5 to 15 cm as measured by a Bostwick viscometer. The measured value by the Boswick viscometer means that the smaller the numerical value, the lower the fluidity and the sense of unity. When the viscosity of the liquid seasoning with daikon radish measured by the Bostwick viscometer is in the above range, a sense of unity of the liquid seasoning with ingredients is felt when put into the mouth. In addition, the viscosity measurement method using a Bostwick viscometer may be carried out by the ordinary method of the Bostwick viscometer. A full amount of seasoning (eg, 110 g) is filled, the partition plate is lifted up, and the distance to the sample outflow tip after 30 seconds is measured.
本発明の大根おろし入り液状調味料は、０〜３０℃の冷水中で粒子状に膨潤し分散する冷水膨潤性澱粉と、その他の澱粉とを組合せて用いることが好ましい。例えば、大部分の食品用途澱粉が該当する水溶解性澱粉が挙げられ、加工方法の違いにより、α化、リン酸化、酸化、湿熱処理化、架橋エステル化等に分けられる。水溶解性澱粉のうちα化澱粉又は架橋エステル化澱粉が、離水等による一体性の低下を防ぐことができ好ましい。 The liquid seasoning with daikon radish of the present invention is preferably used in combination with a cold water-swellable starch that swells and disperses in particles in cold water at 0 to 30 ° C. and other starches. For example, water-soluble starch to which most food-use starches are applicable can be classified into α-formation, phosphorylation, oxidation, heat-moisture treatment, cross-linking esterification, and the like depending on the processing method. Among water-soluble starches, pregelatinized starch or cross-linked esterified starch is preferable because it can prevent deterioration in integrity due to water separation or the like.
本発明の大根おろし入り液状調味料において、０〜３０℃の冷水中で粒子状に膨潤し分散する冷水膨潤性澱粉の配合量は、合計澱粉配合量の２０〜８０％となるように配合することが好ましく、３５〜８０％がより好ましい。０〜３０℃の冷水中で粒子状に膨潤し分散する冷水膨潤性澱粉の比率を２０％以上とすることで、喫食した際に感じる具材と液状部の風味の一体性が高まる。すなわち、０〜３０℃の冷水中で粒子状に膨潤し分散する冷水膨潤性澱粉は、特有の食感を有し、喫食した際に感じる具材と液状部の風味の一体性を減ずることがあるが、その他の澱粉を組合せて配合することで、０〜３０℃の冷水中で粒子状に膨潤し分散する冷水膨潤性澱粉特有の食感を感じ難くなり、喫食した際に感じる具材と液状部の風味の一体性をより高めることができ好ましい。 In the liquid seasoning containing daikon radish of the present invention, the amount of the cold water-swellable starch that swells and disperses in the form of particles in cold water at 0 to 30 ° C. should be 20 to 80% of the total starch content. Is preferable, and 35 to 80% is more preferable. By setting the ratio of the cold-water-swellable starch that swells and disperses in the form of particles in cold water at 0 to 30 ° C. to 20% or more, the integrity of the ingredients and the flavor of the liquid part when eating is enhanced. That is, the cold-water-swellable starch that swells and disperses in the form of particles in cold water at 0 to 30 ° C. has a specific texture and may reduce the integrity of the ingredients and the flavor of the liquid part when eating. However, by blending other starches in combination, it becomes difficult to feel the texture unique to cold water-swellable starch that swells and disperses in cold water at 0-30 ° C., and feels when eating The integrity of the flavor of the liquid part can be further improved, which is preferable.
本発明の大根おろし入り液状調味料のｐＨは、特に限定されないが、褐変等の経時変化が起こり難く、本発明で得られる効果が高く保持されることから、ｐＨ３．５〜５が好ましく、ｐＨ３．５〜４．２がより好ましい。 The pH of the liquid seasoning with daikon radish of the present invention is not particularly limited, but it is less likely to change with time such as browning, and the effect obtained by the present invention is highly retained, so that pH 3.5 to 5 is preferable, and pH 3. 5-4.2 is more preferable.
本発明の大根おろし入り液状調味料は、上述した原料の他に、本発明の効果を損なわない範囲で、調味料に一般的に使用されている原料を適宜配合することができる。このような原料としては、例えば、キサンタンガム、タマリンドシードガム等のガム類、卵黄、ホスフォリパーゼＡ処理卵黄、レシチン、リゾレシチン、モノグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル等の乳化材、菜種油、コーン油、綿実油、サフラワー油、オリーブ油、紅花油、大豆油等の油脂、アスコルビン酸、ビタミンＥ等の酸化防止剤、色素、香料等が挙げられる。 In addition to the raw materials described above, the liquid seasoning containing daikon radish of the present invention can be appropriately blended with raw materials generally used in seasonings as long as the effects of the present invention are not impaired. Examples of such raw materials include gums such as xanthan gum and tamarind seed gum, and emulsion materials such as egg yolk, phospholipase A-treated egg yolk, lecithin, lysolecithin, monoglycerin fatty acid ester, polyglycerin fatty acid ester, and sucrose fatty acid ester. Rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil and the like, antioxidants such as ascorbic acid and vitamin E, pigments, fragrances and the like.
次に、本発明を実施例、比較例及び試験例に基づき、更に説明する。 Next, this invention is further demonstrated based on an Example, a comparative example, and a test example.
［実施例１］
清水２６％、大根おろし（９５℃加熱処理品）３０％、醤油１０％、グラニュ糖５％、醸造酢（酢酸濃度４％）２５％、０〜３０℃の冷水中で粒子状に膨潤し分散する冷水膨潤性澱粉（冷水分散時の大きさが０．１〜５ｍｍ）３％、α化澱粉１％を撹拌混合し、本発明の大根おろし入り液状調味料（ｐＨ４）を調製した。
[Example 1]
Swelled and dispersed in cold water at 26% fresh water, 30% grated radish (heated at 95 ° C), 10% soy sauce, 5% granulated sugar, 25% brewed vinegar (acetic acid concentration 4%), 0-30 ° C Cold water-swellable starch (size when dispersed in cold water is 0.1 to 5 mm) 3% and pregelatinized starch 1% were mixed with stirring to prepare a liquid seasoning (pH 4) with grated radish of the present invention.
得られた大根おろし入り液状調味料は、ボストウィック粘度計による粘度が１２ｃｍであり、かつ、清水で４倍希釈した際の８メッシュオンが、希釈前の大根おろし入り液状調味料全体に対し３０％であった。官能評価を行ったところ、喫食した際に感じる具材と液状部の風味の一体性と、喫食後口腔内で瞬時に崩れる崩壊性に優れる口に入れると一体感を共に感じることができ大変好ましいものであった。 The obtained liquid seasoning with daikon radish has a viscosity of 12 cm as measured by a Bostwick viscometer, and 8 mesh-on when diluted 4 times with fresh water is 30% of the whole liquid seasoning with daikon radish It was. When sensory evaluation was performed, it is very preferable that you can feel a sense of unity if you put it in the mouth that is excellent in the integrity of the flavor of the ingredients and the liquid part that you feel when you eat, and the disintegration that collapses instantaneously in the oral cavity after eating It was a thing.
［試験例１］
０〜３０℃の冷水中で粒子状に膨潤し分散する冷水膨潤性澱粉及び水溶解性澱粉（α化澱粉）の配合量を変更する以外は、実施例１に準じて、No.１〜５を調製した。配合量を表１に示す。また、得られた大根おろし入り液状調味料について、以下の基準に基づき官能評価を行った。
［評価基準］
一体性
Ａ：喫食した際に感じる具材と液状部の風味の一体性に、とても優れている
Ｂ：喫食した際に感じる具材と液状部の風味の一体性に、やや優れている
Ｃ：喫食した際に感じる具材と液状部の風味の一体性が得られない
崩壊性
Ａ：口腔内で瞬時に崩れる崩壊性に、とても優れている
Ｂ：口腔内で瞬時に崩れる崩壊性に、やや優れている
Ｃ：口腔内で瞬時に崩れる崩壊性が得られない
[Test Example 1]
Nos. 1 to 5 according to Example 1 except that the amount of the cold water swellable starch that swells and disperses in the form of particles in cold water at 0 to 30 ° C. and the water-soluble starch (pregelatinized starch) are changed. Was prepared. The blending amount is shown in Table 1. Moreover, sensory evaluation was performed based on the following references | standards about the obtained liquid seasoning containing radish.
[Evaluation criteria]
Integrality A: Excellent in the integrity of the ingredients and the flavor of the liquid part when eaten B: Slightly superior in the integrity of the ingredients and the flavor of the liquid part when eaten C: Unable to get the integrity of the ingredients and the flavor of the liquid part when eating
Disintegration A: Excellent disintegration that instantaneously collapses in the oral cavity B: Disintegration that instantaneously disintegrates in the oral cavity is somewhat superior C: Disintegration that instantaneously disintegrates in the oral cavity cannot be obtained
［表１］
[Table 1]
試験例１の結果、大根おろし２０〜７０％を配合し、かつ、増粘材を配合してボストウィック粘度計による粘度を５〜２０ｃｍに調整した大根おろし入り液状調味料において、大根おろし入り液状調味料に０〜３０℃の冷水中で粒子状に膨潤し分散する冷水膨潤性澱粉を配合する場合や、０〜３０℃の冷水中で粒子状に膨潤し分散する冷水膨潤性澱粉とその他の澱粉とを組合せた場合、喫食した際に感じる具材と液状部の風味の一体性と、喫食後口腔内で瞬時に崩れる崩壊性の両方に優れており好ましかった（No.２〜５）。試験例No.２〜５では、清水で４倍希釈した際の８メッシュオン（篩目開き２．３６ｍｍ）の量が、希釈前の大根おろし入り液状調味料に対し、２５〜７５％であった。 As a result of Test Example 1, in a liquid seasoning containing radish grated with daikon radish, blended with 20-70% radish grated radish and blended with a thickener to adjust the viscosity with a Bostwick viscometer to 5-20 cm, When combining cold-water-swellable starch that swells and disperses in particles in cold water at -30 ° C, or a combination of other starches with swellable starch that swells and disperses in particles in cold water at 0-30 ° C In this case, it was preferable because it was excellent in both the integrity of ingredients and the flavor of the liquid part felt when eating, and the disintegration property that instantaneously collapses in the oral cavity after eating (No. 2 to 5). In Test Examples No. 2 to 5, the amount of 8 mesh-on (mesh opening 2.36 mm) when diluted 4 times with fresh water was 25 to 75% with respect to the liquid seasoning with daikon radish before dilution. .
特に、０〜３０℃の冷水中で粒子状に膨潤し分散する冷水膨潤性澱粉が、合計澱粉配合量の２０〜８０％となるように配合することが好ましく、３５〜８０％がより好ましい。清水で４倍希釈した際の８メッシュオンの量は、２５〜６５％が好ましく、２５〜５５％がより好ましいことが分かった（No.３〜４）。 In particular, it is preferable that the cold water-swellable starch that swells and disperses in the form of particles in cold water at 0 to 30 ° C. is preferably 20 to 80% of the total starch content, and more preferably 35 to 80%. The amount of 8 mesh-on when diluted 4-fold with fresh water was found to be preferably 25-65%, more preferably 25-55% (No. 3-4).
［比較例１］
水溶解性澱粉（α化澱粉）４％のうち２％を水溶解性澱粉（エーテル化澱粉）に置換えた以外は、試験例１No.1に準じて大根おろし入り液状調味料を調製した。
[Comparative Example 1]
A liquid seasoning containing daikon radish was prepared according to Test Example 1 No. 1 except that 2% of 4% of the water-soluble starch (pregelatinized starch) was replaced with water-soluble starch (etherified starch).
［比較例２］
水溶解性澱粉（α化澱粉）４％のうち２％を水溶解性澱粉（生澱粉）に置換えた以外は、試験例１No.1に準じて大根おろし入り液状調味料を調製した。
[Comparative Example 2]
A liquid seasoning with grated radish was prepared according to Test Example 1 No. 1 except that 2% of 4% of the water-soluble starch (pregelatinized starch) was replaced with water-soluble starch (raw starch).
［比較例３］
水溶解性澱粉（α化澱粉）４％のうち２％を水溶解性澱粉（湿熱処理澱粉）に置換えた以外は、試験例１No.1に準じて大根おろし入り液状調味料を調製した。
[Comparative Example 3]
A liquid seasoning with daikon radish was prepared in accordance with Test Example 1 No. 1 except that 2% of 4% of the water-soluble starch (pregelatinized starch) was replaced with water-soluble starch (wet heat-treated starch).
［比較例４］
水溶解性澱粉（α化澱粉）４％のうち２％を水溶解性澱粉（酸化澱粉）に置換えた以外は、試験例１No.1に準じて大根おろし入り液状調味料を調製した。
[Comparative Example 4]
A liquid seasoning with grated radish was prepared according to Test Example 1 No. 1 except that 2% of 4% of the water-soluble starch (pregelatinized starch) was replaced with water-soluble starch (oxidized starch).
比較例１〜４の大根おろし入り液状調味料は、いずれも喫食後口腔内で瞬時に崩れる崩壊性が得られず、品位を損ねていた。 The liquid seasonings containing daikon radish of Comparative Examples 1 to 4 did not have a disintegrating property that instantly collapsed in the oral cavity after eating, and deteriorated the quality.
［実施例２］
大根おろしを７０℃加熱処理品に変更した以外は、実施例１（試験例１No.4）に準じて本発明の大根おろし入り液状調味料を調製した。
[Example 2]
A liquid seasoning containing daikon radish of the present invention was prepared according to Example 1 (Test Example 1 No. 4) except that the radish grated was changed to a heat-treated product at 70 ° C.
［実施例３］
大根おろしを未加熱処理品に変更した以外は、実施例１（試験例１No.4）に準じて本発明の大根おろし入り液状調味料を調製した。
[Example 3]
A liquid seasoning containing daikon radish of the present invention was prepared according to Example 1 (Test Example 1 No. 4) except that the radish grated was changed to an unheated product.
実施例１〜３を比較した結果、実施例１、２の場合、喫食後口腔内で瞬時に崩れる崩壊性に優れ、より好ましかった。 As a result of comparing Examples 1 to 3, in the case of Examples 1 and 2, the disintegrating property that instantaneously collapsed in the oral cavity after eating was excellent and more preferable.
［実施例４］
水溶解性澱粉（α化澱粉）を水溶解性澱粉（架橋エステル化澱粉）に置換えた以外は、実施例１（試験例１No.4）に準じて本発明の大根おろし入り液状調味料を調製した。官能評価の結果、喫食した際に感じる具材と液状部の風味の一体性と、喫食後口腔内で瞬時に崩れる崩壊性の両方に優れており好ましかった。
[Example 4]
A liquid seasoning with grated radish of the present invention was prepared according to Example 1 (Test Example 1 No. 4) except that water-soluble starch (pregelatinized starch) was replaced with water-soluble starch (crosslinked esterified starch). . As a result of sensory evaluation, it was preferable because it was excellent in both the integrity of ingredients and the flavor of the liquid part felt when eating, and the disintegration property that instantaneously collapses in the oral cavity after eating.
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