JP2017099308A - Acidic liquid seasoning - Google Patents
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本発明は、脂質含有量が１０％以下のノンオイル又は低オイル且つ２０℃における粘度が１５Ｐａ・ｓ以下の低粘度であるにも拘わらず、ネギ属野菜に由来するフレッシュな香りは維持し、生のネギ属野菜特有の臭みが抑制された酸性液状調味料に関する。 The present invention maintains a fresh fragrance derived from the vegetables of the genus Allium, despite the non-oil or low oil having a lipid content of 10% or less and the viscosity at 20 ° C. of 15 Pa · s or less. It is related with the acidic liquid seasoning by which the smell peculiar to the genus green onion was suppressed.
ニンニク、玉ねぎ、ネギ等のネギ属野菜は香味野菜として知られており、その香りの良さを活かして、ネギ属野菜を配合したドレッシング、焼き肉のたれ、鍋用スープ等が市販されている。
一方で、近年の健康志向により上記ネギ属野菜を用いたドレッシング、たれ、鍋用スープ等の酸性液状調味料も低カロリー化が求められており、配合されている食用油脂を減らすことで対処している。
Leek vegetables such as garlic, onions and leeks are known as flavored vegetables. Taking advantage of their fragrance, dressings, grilled meat sauces, soups for pans, and the like are commercially available.
On the other hand, due to the recent health consciousness, acidic liquid seasonings such as dressings, sauces and soups for pans using the above genus vegetables are also required to be reduced in calories, and this can be dealt with by reducing the edible fats and oils included. ing.
食用油脂が少ない低オイル系又は食用油脂を配合しないノンオイル系では、水相の風味をダイレクトに感じるため、酢酸由来のさっぱりした風味を呈し、ネギ属野菜を配合する酸性液状調味料の場合は、ネギ属野菜の香りもダイレクトに感じることができる。しかしながら、ネギ属野菜として良好な香りだけでなく、生のネギ属野菜特有の臭みもダイレクトに感じてしまうという問題があった。
また、低オイル又はノンオイルであるだけでなく、更に低粘度の酸性液状調味料の場合、上記問題は更に顕著になってしまう。
In the case of an acidic liquid seasoning that has a refreshing flavor derived from acetic acid and blends leeks vegetables in order to feel the flavor of the aqueous phase directly in the low oil system with little edible oil or non-oil system that does not contain edible oil and fat, You can also feel the scent of green onion vegetables directly. However, there is a problem that not only a good scent as an onion vegetable, but also a smell peculiar to a raw onion vegetable is directly felt.
Moreover, in the case of an acidic liquid seasoning having a low viscosity as well as a low oil or non-oil, the above problem becomes more remarkable.
生のネギ属野菜特有の臭みを抑制する方法として最も簡単な方法は、ネギ属野菜を十分に加熱、例えばタマネギであれば飴色になるまで加熱することであるが、それでは生のネギ属野菜のフレッシュな香りも同時に失われてしまう。
従来、ネギ属野菜のフレッシュな香りも残しながら、生のネギ属特有の臭みを抑制する方法としては、原料タマネギの処理方法を工夫する手段が知られている。具体的には、特許文献１記載のとおり、ホール上のタマネギの中心温度を、２００分以内に０℃から凝固点以下にしてから、−５℃／ｈ以上の冷凍速度で−２０℃以下にし、さらに４５時間以上−２０℃以下にて保持した後に、前記ホール上のタマネギを解凍し、破砕して得られることを特徴とするタマネギ破砕物が知られている。
The simplest way to control the smell of raw onion vegetables is to fully heat the onion vegetables, for example, onions until they turn amber, The fresh scent is lost at the same time.
Conventionally, means for devising a method for treating raw onions has been known as a method for suppressing the odor peculiar to raw genus while maintaining the fresh scent of genus vegetables. Specifically, as described in Patent Document 1, the center temperature of the onion on the hall is reduced from 0 ° C. to below the freezing point within 200 minutes, and then set to −20 ° C. or lower at a freezing rate of −5 ° C./h or higher. Further, an onion crushed material obtained by thawing and crushing the onion on the hole after holding at −20 ° C. for 45 hours or more is known.
しかしながら、従来の方法では、ネギ属野菜の原料処理に多大な工数を取られてしまい、使用できるネギ属野菜原料が限定的になってしまう。
簡便で且つネギ属野菜としてフレッシュで良好な香りを維持しながら、生のネギ野菜属特有の臭みを抑制した酸性液状調味料が望まれている。
However, in the conventional method, a large amount of man-hours are required for the raw material processing of the genus green onion, and the green onion genus raw material that can be used is limited.
There is a demand for an acidic liquid seasoning that is simple and maintains a fresh and good scent as an onion vegetable while suppressing the odor characteristic of the raw onion vegetable genus.
本発明は、脂質含有量が１０％以下のノンオイル又は低オイル且つ２０℃における粘度が１５Ｐａ・ｓ以下の低粘度であるにも拘わらず、ネギ属野菜に由来するフレッシュな香りは維持し、生のネギ属野菜特有の臭みが抑制された酸性液状調味料を提供するものである。 The present invention maintains a fresh fragrance derived from the vegetables of the genus Allium, despite the non-oil or low oil having a lipid content of 10% or less and the viscosity at 20 ° C. of 15 Pa · s or less. The acidic liquid seasoning in which the smell peculiar to the green onion genus vegetables was suppressed is provided.
本発明者は、ネギ属野菜と澱粉粒の体積平均粒子径が小さい加工澱粉とを組み合わせることにより、意外にもネギ属野菜に由来するフレッシュな香りは維持し、生のネギ属野菜特有の臭みを抑制できることを見出し、本発明を完成するに至った。 The present inventor unexpectedly maintains a fresh fragrance derived from the genus vegetable by combining the genus vegetable and the processed starch having a small volume average particle diameter of the starch granules, and has a smell unique to the raw genus vegetable. Has been found to be able to be suppressed, and the present invention was completed.
すなわち、本発明は、
（１）脂質含有量が１０％以下、
２０℃における粘度が１５Ｐａ・ｓ以下である酸性液状調味料において、
ネギ属野菜を含有し、
澱粉粒の体積平均粒子径が３μｍ以上１５μｍ以下の加工澱粉が分散している、
酸性液状調味料、
（２）（１）に記載の酸性液状調味料が、
食用油脂を配合せず、且つ脂質含有量が３％未満である、
酸性液状調味料、
である。
That is, the present invention
(1) Lipid content is 10% or less,
In the acidic liquid seasoning having a viscosity at 20 ° C. of 15 Pa · s or less,
Contains allium vegetables,
Processed starch having a volume average particle diameter of 3 μm or more and 15 μm or less is dispersed.
Acidic liquid seasonings,
(2) The acidic liquid seasoning according to (1)
No edible oils and fats and less than 3% lipid content,
Acidic liquid seasonings,
It is.
本発明によれば、脂質含有量が１０％以下のノンオイル又は低オイル且つ２０℃における粘度が１５Ｐａ・ｓ以下の低粘度であるにも拘わらず、ネギ属野菜に由来するフレッシュな香りは維持し、生のネギ属野菜特有の臭みが抑制された酸性液状調味料を提供することができ、健康志向の消費者に対する需要拡大が期待される。 According to the present invention, the fresh fragrance derived from the vegetables of the genus Allium is maintained despite the non-oil or low oil having a lipid content of 10% or less and the viscosity at 20 ° C. of 15 Pa · s or less. Therefore, it is possible to provide an acidic liquid seasoning in which the smell peculiar to raw green onion vegetables is suppressed, and an increase in demand for health-conscious consumers is expected.
以下、本発明の酸性液状調味料を詳細に説明する。 Hereinafter, the acidic liquid seasoning of the present invention will be described in detail.
＜本発明の特徴＞
本発明は、ネギ属野菜と澱粉粒の体積平均粒子径が小さい加工澱粉とを組み合わせることにより、低脂質且つ低粘度にも拘わらず、ネギ属野菜に由来するフレッシュな香りは維持し、生のネギ属野菜特有の臭みが抑制することができる。
<Features of the present invention>
The present invention combines a green onion vegetable and a modified starch having a small volume average particle diameter of starch granules, thereby maintaining a fresh fragrance derived from the green onion vegetable despite its low lipid and low viscosity. Smells peculiar to the genus Allium can be suppressed.
＜酸性液状調味料＞
本発明の酸性液状調味料は、脂質含有量が１０％以下、２０℃における粘度が１５Ｐａ・ｓ以下であり、ｐＨが３．０〜４．６の酸性液状調味料である。
<Acid liquid seasoning>
The acidic liquid seasoning of the present invention is an acidic liquid seasoning having a lipid content of 10% or less, a viscosity at 20 ° C. of 15 Pa · s or less, and a pH of 3.0 to 4.6.
＜脂質含有量＞
本発明の酸性液状調味料は、脂質含有量が１０％以下の酸性液状調味料である。本発明の酸性液状調味料は、低脂質にも拘わらず、ネギ属野菜に由来するフレッシュな香りは維持しつつ、生のネギ属野菜特有の臭みが抑制できていることが特徴である。
更に、本発明の酸性液状調味料の脂質含有量は、上限が８％以下、５％以下、３％質量以下、３％未満、下限は特に限定されるものではないが、脂質を実質的に含まなくてもよく、更に０．０１％以上、０．０５％以上であるとよい。
<Lipid content>
The acidic liquid seasoning of the present invention is an acidic liquid seasoning having a lipid content of 10% or less. The acidic liquid seasoning of the present invention is characterized in that the odor peculiar to a raw leek vegetable can be suppressed while maintaining a fresh scent derived from leek vegetable, despite the low lipid.
Furthermore, the lipid content of the acidic liquid seasoning of the present invention has an upper limit of 8% or less, 5% or less, 3% by mass or less, less than 3%, and the lower limit is not particularly limited, but the lipid content is substantially reduced. It does not need to be contained, and is preferably 0.01% or more and 0.05% or more.
＜脂質含有量の測定方法＞
前記脂質含有量は、栄養表示基準（平成１５年４月２４日厚生省告示第１７６号）別表第２の第３欄記載のエーテル抽出法に準じて測定することができる。
<Measurement method of lipid content>
The lipid content can be measured according to the nutrition extraction standard (April 24, 2003 Ministry of Health and Welfare Notification No. 176) according to the ether extraction method described in the third column of Appendix 2.
＜ノンオイルの酸性液状調味料＞
脂質含有量が１０％以下の低脂質の酸性液状調味料のうち、ノンオイルの酸性液状調味料とは、食用油脂を使用せず且つ脂質含有量が３％未満の酸性液状調味料を言う。これは、ＪＡＳ規格とドレッシング類の表示に関する公正競争規約に基づく。
<Non-oil acidic liquid seasoning>
Among the low lipid acidic liquid seasonings having a lipid content of 10% or less, the non-oil acidic liquid seasoning refers to an acidic liquid seasoning that does not use edible oils and fats and has a lipid content of less than 3%. This is based on the JAS standard and the fair competition rules for the display of dressings.
＜低オイルの酸性液状調味料＞
低オイルの酸性液状調味料は、上記ノンオイルの酸性液状調味料以外の脂質含有量が１０％以下の酸性液状調味料をいう。
より具体的には、食用油脂を使用し且つ脂質含有量が１０％以下、好ましくは上限が８％以下、５％以下、３％以下、３％未満である酸性液状調味料、又は食用油脂を使用せず且つ脂質含有量が３％以上１０％以下、好ましくは上限が８％以下、５％以下、３％以下、３％未満である酸性液状調味料を低オイルの酸性液状調味料という。
食用植物油脂の配合量及び脂質含有量の下限は、特に限定されるものではないが、実質的に食用植物油脂又は脂質を含まない０％以上としてもよく、０．０１％以上、０．０５％以上としてもよい。
ここで、食用植物油脂を使用する低オイルの酸性液状調味料としては、食用植物油脂と水相とが乳化された酸性乳化液状調味料、食用植物油脂が水相の上に積層された分離液状調味料が挙げられる。
<Low oil acidic liquid seasoning>
The low oil acidic liquid seasoning refers to an acidic liquid seasoning having a lipid content of 10% or less other than the non-oil acidic liquid seasoning.
More specifically, an acidic liquid seasoning or edible oil or fat that uses edible oil and fat and that has a lipid content of 10% or less, preferably an upper limit of 8% or less, 5% or less, 3% or less, and less than 3%. An acidic liquid seasoning that is not used and has a lipid content of 3% to 10%, preferably an upper limit of 8% or less, 5% or less, 3% or less, and less than 3% is referred to as a low oil acidic liquid seasoning.
The lower limit of the blending amount of edible vegetable oil and fat and the lipid content is not particularly limited, but it may be 0% or more that does not substantially contain edible vegetable oil or lipid, 0.01% or more, 0.05 % Or more.
Here, as an acidic liquid seasoning of low oil using edible vegetable oils and fats, an acidic emulsified liquid seasoning in which edible vegetable oils and an aqueous phase are emulsified, a separated liquid in which edible vegetable oils and fats are laminated on an aqueous phase A seasoning is mentioned.
＜粘度＞
酸性液状調味料の粘度は、１５Ｐａ・ｓ以下であり、更に１３Ｐａ・ｓ以下、１０Ｐａ・ｓ以下、８Ｐａ・ｓ以下、５Ｐａ・ｓ以下、３Ｐａ・ｓ以下がよい。下限値は、特に限定されないが、０Ｐａ・ｓ以上がよく、０．９Ｐａ・ｓ以上が更によく、１Ｐａ・ｓ以上が更によい。
<Viscosity>
The viscosity of the acidic liquid seasoning is 15 Pa · s or less, more preferably 13 Pa · s or less, 10 Pa · s or less, 8 Pa · s or less, 5 Pa · s or less, 3 Pa · s or less. The lower limit is not particularly limited, but is preferably 0 Pa · s or more, more preferably 0.9 Pa · s or more, and further preferably 1 Pa · s or more.
＜粘度の測定条件＞
上記粘度の測定は、ＢＨ型粘度計で、品温２５℃、回転数：１０ｒｐｍの条件で粘度が０．７Ｐａ・ｓ未満のときローター：Ｎｏ．１、０．７Ｐａ・ｓ以上２．８Ｐａ・ｓ未満のときローターＮｏ．２、２．８Ｐａ・ｓ以上７．０Ｐａ・ｓ未満のときＮｏ．３、７．０Ｐａ・ｓ以上のときＮｏ．４を使用し、測定開始後ローターが２回転した時の示度により算出した値である。
<Measurement conditions for viscosity>
The viscosity is measured with a BH viscometer when the viscosity is less than 0.7 Pa · s under the conditions of a product temperature of 25 ° C. and a rotational speed of 10 rpm. 1, when 0.7 Pa · s or more and less than 2.8 Pa · s, rotor No. No. 2, 2.8 Pa · s or more and less than 7.0 Pa · s. 3, when 7.0 Pa · s or higher 4 is a value calculated from the reading when the rotor rotates twice after the start of measurement.
＜ネギ属野菜の種類＞
本発明で用いるネギ属野菜は、ネギ属であれば特に限定されないが、玉ねぎ、にんにく、ネギ、アサツキ、チャイブ等が挙げられる。特に、酸性液状調味料においてネギ属野菜特有の生の臭み抑制が求められる、玉ねぎ、にんにくが好適である。
<Types of leeks vegetables>
The onion genus vegetables used in the present invention are not particularly limited as long as they belong to the genus Onion, and examples include onions, garlic, leeks, chives, chives and the like. In particular, onions and garlic, which are required to suppress the raw odor peculiar to the vegetables of the genus Allium in acidic liquid seasonings, are suitable.
＜ネギ属野菜の形態＞
本発明で用いるネギ属野菜は破砕することで更に香気成分を生じるため、本発明の酸性液状調味料に用いるネギ属野菜は、破砕されたものがよい。具体的なネギ属野菜の形態は、卸したもの、ペースト化したもの、刻んだもの、これらを冷凍或いは乾燥させたもの等が挙げられる。本発明の酸性液状調味料において、よりネギ属野菜のフレッシュな香りが得られるように、ネギ属野菜が品温５０℃３０分以上の加熱履歴がかかっていないものが好ましい。
<Form of leeks vegetables>
Since the leek vegetables used in the present invention further generate aroma components by crushing, the leek vegetables used in the acidic liquid seasoning of the present invention are preferably crushed. Specific forms of vegetables belonging to the genus Allium include wholesale, pasted, chopped, frozen or dried and the like. In the acidic liquid seasoning of the present invention, it is preferable that the green onion vegetable does not have a heating history of 50 ° C. for 30 minutes or more so that a fresh scent of the green onion vegetable can be obtained.
＜ネギ属野菜の大きさ＞
本発明で用いるネギ属野菜の大きさは、種類にもよるがフレッシュな香りが揮発しやすいように小さすぎず、酸性液状調味料の液部との調和のため大きすぎない方がよい。例えば、配合するネギ属野菜全体に対して、長径が１０μｍ〜８ｍｍであるネギ属野菜が５０％以上であるとよい。更に配合するネギ属野菜全体に対して、長径が１５μｍ〜５ｍｍであるネギ属野菜が６０％以上であるとよい。
<The size of the green onion genus>
Although the size of the genus green onion used by this invention is based on a kind, it is not too small so that a fresh fragrance may volatilize easily and it is better not to be too large for harmony with the liquid part of an acidic liquid seasoning. For example, it is good that the leek genus vegetable whose major axis is 10 micrometers-8 mm is 50% or more to the whole leek genus vegetable to mix. Furthermore, with respect to the whole leek genus vegetables to mix | blend, the leek genus vegetables whose major axis is 15 micrometers-5 mm are good in it being 60% or more.
＜ネギ属野菜の含有量＞
本発明の酸性液状調味料に対するネギ属野菜の含有量は、ネギ属野菜のフレッシュな香りを酸性液状調味料に付与しやすいことから、下限値（固形分換算）が０．０５％以上、０．０７％以上がよい。一方、ネギ属野菜が多すぎると、酸性液状調味料全体の風味バランスが崩れてしまうため、本発明の酸性液状調味料に対するネギ属野菜の含有量の上限値は、固形分換算で８％以下、５％以下、３％以下がよい。
<Content of green onion genus>
The content of green onion vegetables with respect to the acidic liquid seasoning of the present invention is easy to impart a fresh scent of green onion vegetables to the acidic liquid seasoning, so the lower limit (solid content conversion) is 0.05% or more, 0 0.07% or more is good. On the other hand, if there is too much genus vegetable, the flavor balance of the whole acidic liquid seasoning will be lost, so the upper limit of the content of genus vegetable to the acidic liquid seasoning of the present invention is 8% or less in terms of solid content. 5% or less and 3% or less are good.
＜澱粉粒の体積平均粒子径が３μｍ以上１５μｍ以下の加工澱粉＞
本発明の酸性液状調味料には、澱粉粒の体積平均粒子径が３μｍ以上１５μｍ以下の加工澱粉が分散している。当該加工澱粉が酸性液状調味料中に分散していることにより、ネギ属野菜のフレッシュな香りを維持し、生のネギ属野菜特有の臭みが抑制することができる。
<Processed starch having a volume average particle diameter of 3 μm to 15 μm>
In the acidic liquid seasoning of the present invention, processed starch having a volume average particle size of 3 to 15 μm is dispersed. By disperse | distributing the said processed starch in an acidic liquid seasoning, the fresh fragrance of a leek vegetable can be maintained and the smell peculiar to a raw leek vegetable can be suppressed.
＜加工澱粉の体積平均粒子径＞
本発明の酸性液状調味料中に分散している加工澱粉の体積平均粒子径は、ネギ属野菜のフレッシュな香りを維持し、生のネギ属野菜特有の臭みが抑制する観点から、上限が１５μｍ以下であり、１０μｍ以下、８μｍ以下、８μｍ未満がよい。また、下限値は、３μｍ以上であり、５μｍ以上であるとよい。
<Volume average particle diameter of processed starch>
The volume average particle diameter of the processed starch dispersed in the acidic liquid seasoning of the present invention maintains the fresh scent of the genus Leek vegetables, and the upper limit is 15 μm from the viewpoint of suppressing the odor peculiar to the genus Leek vegetables. It is below, and 10 micrometers or less, 8 micrometers or less, and less than 8 micrometers are good. Moreover, a lower limit is 3 micrometers or more, and it is good in it being 5 micrometers or more.
＜体積平均粒子径の測定方法＞
試料の調製：加工澱粉が無水換算で３％の水懸濁液を品温５０℃まで達温させ、品温５０℃で１０分間保持した後、３０℃まで放冷させる。
体積平均粒子径の測定：上記調製した試料をレーザー回析式粒度分布測定装置により測定する。測定基準は体積とし、その他測定条件は常法に従って行う。
本発明の酸性液状調味料は、その製造工程中に加熱工程があったとしても、調味料中の加工澱粉が一定の大きさの澱粉粒として存在することが肝要であるため、上記試料の調製において加熱処理を行う。
<Measurement method of volume average particle diameter>
Sample preparation: A 3% aqueous suspension of processed starch in anhydrous conversion is heated to a product temperature of 50 ° C., held at the product temperature of 50 ° C. for 10 minutes, and then allowed to cool to 30 ° C.
Measurement of volume average particle diameter: The above-prepared sample is measured by a laser diffraction particle size distribution measuring apparatus. The measurement standard is volume, and other measurement conditions are performed according to a conventional method.
In the acidic liquid seasoning of the present invention, even if there is a heating step in the production process, it is important that the processed starch in the seasoning exists as starch granules of a certain size, so the preparation of the above sample Heat treatment is performed in
＜加工澱粉の含有量＞
加工澱粉の含有量は、酸性液状調味料に対して下限は１％以上、２％以上がよく、上限は８％以下、６％以下が良い。加工澱粉の含有量を前記範囲とすることで、ネギ属野菜のフレッシュな香りを維持し、生のネギ属野菜特有の臭みが抑制することができる。
<Content of processed starch>
The content of the modified starch is preferably 1% or more and 2% or more with respect to the acidic liquid seasoning, and the upper limit is preferably 8% or less and 6% or less. By setting the content of the modified starch within the above range, the fresh scent of the green onion vegetables can be maintained and the odor peculiar to the raw green onion vegetables can be suppressed.
＜加工澱粉の原料澱粉＞
加工澱粉の原料澱粉としては、その種類によって限定するものではなく、例えば、馬鈴薯澱粉、コーンスターチ（例えば、スイートコーン由来、デントコーン由来、ワキシーコーン由来のコーンスターチ）、タピオカ澱粉、サゴ澱粉、甘藷澱粉、小麦澱粉、および米澱粉のいずれのものでもよいが、特に、澱粉粒の体積平均粒子径が１〜１５μｍ、更に１〜１０μｍの米澱粉、サトイモ澱粉、小麦小粒子、馬鈴薯小粒子等が好適である。
<Processed starch raw material starch>
The raw material starch of the processed starch is not limited depending on the type, for example, potato starch, corn starch (for example, corn starch derived from sweet corn, dent corn, waxy corn), tapioca starch, sago starch, sweet potato starch, wheat Any of starch and rice starch may be used, but especially, starch starch having a volume average particle diameter of 1 to 15 μm, more preferably 1 to 10 μm, rice starch, taro starch, wheat small particles, potato small particles and the like are suitable. .
＜加工澱粉の種類＞
加工澱粉とは、食品衛生法で添加物に指定された化学的処理を施された澱粉であって食用として供されるものである。加工澱粉は、前記それぞれの体積平均粒子径となれば、特に限定されないが、アセチル化アジピン酸架橋澱粉、アセチル化リン酸化架橋澱粉、アセチル化酸化澱粉、オクテニルコハク酸澱粉、酢酸澱粉、酸化澱粉、ヒドロキシプロピル澱粉、ヒドロキシプロピルリン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉、リン酸化澱粉、リン酸架橋澱粉が挙げられる。
特に、加工澱粉は、調味料中に一定の大きさの澱粉粒として存在することが肝要であるため、加熱膨潤を抑制できる架橋澱粉が好適であり、アセチル化アジピン酸架橋、アセチル化リン酸化架橋、ヒドロキシプロピルリン酸架橋、リン酸架橋等の架橋方法が挙げられ、特にリン酸架橋、ヒドロキシプロピルリン酸架橋、アセチル化アジピン酸架橋がよい。
<Types of processed starch>
Processed starch is starch that has been subjected to chemical treatment designated as an additive by the Food Sanitation Law, and is used for food. The modified starch is not particularly limited as long as it has the respective volume average particle diameters, but acetylated adipic acid crosslinked starch, acetylated phosphorylated crosslinked starch, acetylated oxidized starch, octenyl succinic acid starch, acetate starch, oxidized starch, hydroxy Examples thereof include propyl starch, hydroxypropyl phosphate crosslinked starch, phosphate monoesterified phosphate crosslinked starch, phosphorylated starch, and phosphate crosslinked starch.
In particular, it is important that the processed starch exists as a starch granule of a certain size in the seasoning, and therefore, a cross-linked starch capable of suppressing heat swelling is suitable, such as acetylated adipic acid cross-linking, acetylated phosphorylated cross-linking. And crosslinking methods such as hydroxypropyl phosphate crosslinking and phosphoric acid crosslinking. Phosphoric acid crosslinking, hydroxypropyl phosphate crosslinking, and acetylated adipic acid crosslinking are particularly preferable.
＜ネギ属野菜と加工澱粉との含有割合＞
本発明の酸性液状調味料は、ネギ属野菜（固形分換算）と前記加工澱粉の含有比率が、１：６０〜５：１であるとネギ属野菜のフレッシュな香りを維持し、生のネギ属野菜特有の臭みを抑制できるため、好ましい。更に、ネギ属野菜と前記加工澱粉の含有比率が１：１０〜３：１であると更によい。
<Content ratio of green onion vegetables and processed starch>
The acidic liquid seasoning of the present invention maintains the fresh scent of green onion vegetables when the content ratio of green onion vegetables (solid content conversion) and the processed starch is 1:60 to 5: 1, and raw green onions Since the smell peculiar to a genus vegetable can be suppressed, it is preferable. Furthermore, it is further better that the content ratio of the green onion vegetables and the modified starch is 1:10 to 3: 1.
＜ブドウ酢＞
本発明の酸性液状調味料に、更にブドウ酢を含有させることにより、ネギ属野菜のフレッシュな香りを維持させることができる。
<Grapevine>
By adding grape vinegar to the acidic liquid seasoning of the present invention, the fresh scent of the green onion genus can be maintained.
＜ブドウ酢の含有量＞
上記理由のため、本発明の酸性液状調味料に対するブドウ酢（酢酸酸度４．５％）の含有量が、０．１％以上、更に０．３％以上であるとよい。一方、ブドウ酢（酢酸酸度４．５％）の含有量の下限値は、ブドウ酢由来の香りが強化されずぎて調味料としての香りのバランスを崩さないために、５％以下、更に３％以下であるとよい。
<Content of grape vinegar>
For the above reasons, the content of grape vinegar (acetic acid degree 4.5%) with respect to the acidic liquid seasoning of the present invention is preferably 0.1% or more, and more preferably 0.3% or more. On the other hand, the lower limit of the content of grape vinegar (acetic acid degree 4.5%) is 5% or less, and 3 in order not to disturb the fragrance as a seasoning because the fragrance derived from grape vinegar is not strengthened. % Or less.
＜生姜＞
本発明の酸性液状調味料に、更に生姜を含有させることにより、保管後においてもネギ属野菜のフレッシュな香りを維持させることができる。
<Ginger>
By adding ginger to the acidic liquid seasoning of the present invention, the fresh scent of the green onion genus can be maintained even after storage.
＜生姜の含有量＞
上記理由のため、本発明の酸性液状調味料に対する生姜の含有量が、固形分換算で０．００１％以上、更に０．００３％以上であるとよい。一方、下限値は、生姜由来の香りが強化されずぎて調味料としての香りのバランスを崩さないために、固形分換算で０．５％以下、更に０．１％以下であるとよい。
<Ginger content>
For the above reasons, the content of ginger relative to the acidic liquid seasoning of the present invention is preferably 0.001% or more, more preferably 0.003% or more in terms of solid content. On the other hand, the lower limit value is preferably 0.5% or less, and more preferably 0.1% or less in terms of solid content, so that the ginger-derived fragrance is not strengthened and the fragrance balance as a seasoning is not lost.
＜その他の原料＞
本発明の酸性液状調味料には、上述のネギ属野菜、加工澱粉、ブドウ酢、生姜以外に本発明の効果を損なわない範囲で当該食品に一般的に使用されている各種原料を適宜選択し含有させることができる。例えば、ブドウ酢以外の米酢、米黒酢、大麦黒酢、リンゴ酢等の食酢、グルタミン酸ナトリウム、食塩、砂糖、醤油、味噌、乳製品等の各種調味料、各種エキス、全卵、卵黄、ホスフォリパーゼＡ１、ホスフォリパーゼＡ２、ホスフォリパーゼＣ若しくはホスフォリパーゼＤで酵素処理した卵黄、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、レシチン、リゾレシチン、ラクトアルブミン、カゼインナトリウム等の乳化材、アスコルビン酸又はその塩、ビタミンＥ等の酸化防止剤、キサンタンガム、タマリンドシードガム、ジェランガム、アラビアガム、グアガム、タラガム等のガム質、色素、香味食材や各種野菜のおろし、ペースト状物、截断物等の具材の粉砕物、大豆、ピーナッツ等の種子類の具材が挙げられる。
低オイルの酸性液状調味料の場合、菜種油、コーン油、綿実油、サフラワー油、紅花油、大豆油、パーム油、魚油等の動植物油又はこれらの精製油（サラダ油）、ＭＣＴ（中鎖脂肪酸トリグリセリド）、ジグリセリド、硬化油、エステル交換油等のような化学的あるいは酵素的処理等を施して得られる油脂等の食用油脂等を用いることができる。
<Other raw materials>
For the acidic liquid seasoning of the present invention, various raw materials generally used in the food are appropriately selected as long as they do not impair the effects of the present invention other than the above-mentioned green onion genus, processed starch, grape vinegar and ginger. It can be included. For example, rice vinegar other than grape vinegar, rice black vinegar, barley black vinegar, apple vinegar and other vinegar, sodium glutamate, salt, sugar, soy sauce, miso, dairy products, various seasonings, various extracts, whole eggs, egg yolk, Egg yolk, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin, lactalbumin, casein treated with phospholipase A 1 , phospholipase A 2 , phospholipase C or phospholipase D Emulsified materials such as sodium, ascorbic acid or salts thereof, antioxidants such as vitamin E, gum quality such as xanthan gum, tamarind seed gum, gellan gum, gum arabic, guar gum, tara gum, pigments, flavored ingredients and various vegetable grated paste Pulverized materials such as foods, cuts, seeds such as soybeans and peanuts Kind of ingredients.
In the case of low oil acidic liquid seasonings, rapeseed oil, corn oil, cottonseed oil, safflower oil, safflower oil, soybean oil, palm oil, fish oil and other animal and vegetable oils or refined oils (salad oil), MCT (medium chain fatty acid triglycerides) ), Edible fats and oils such as fats and oils obtained by chemical or enzymatic treatment such as diglyceride, hydrogenated oil, transesterified oil, and the like can be used.
＜製造方法＞
本発明の酸性液状調味料の製造方法は、ネギ属野菜及び加工澱粉を必須原料として配合し、必要に応じてブドウ酢、生姜等を配合し、常法に則り製造できる。
<Manufacturing method>
The method for producing the acidic liquid seasoning of the present invention can be produced according to a conventional method by blending green onion vegetables and processed starch as essential raw materials and blending grape vinegar, ginger and the like as necessary.
以下、本発明の実施例、比較例を述べ、本発明を更に説明する。なお、本発明は、これらに限定するものではない。 Examples of the present invention and comparative examples will be described below to further explain the present invention. The present invention is not limited to these.
［実施例１］
＜ノンオイルの酸性液状調味料（タマネギドレッシング）＞
下記の配合割合に準じ、全体を均一に混合した後、２５０ｍＬ容量のＰＥＴ容器に２５０ｍＬ充填し、密栓しノンオイルの酸性液状調味料を製した。
[Example 1]
<Non-oil acidic liquid seasoning (onion dressing)>
According to the following blending ratio, the whole was uniformly mixed, and then 250 mL was filled into a 250 mL PET container, sealed, and a non-oil acidic liquid seasoning was produced.
＜加工澱粉の体積平均粒子径の測定＞
加工澱粉の体積平均粒子径は、レーザー回析式粒度分布測定装置である粒度分布径ＭＴ３３００ＥＸＩＩ（日機装株式会社製）を用いて、段落００２６記載の測定条件で測定した。
<Measurement of volume average particle diameter of processed starch>
The volume average particle size of the processed starch was measured under the measurement conditions described in Paragraph 0026 using a particle size distribution size MT3300EXII (manufactured by Nikkiso Co., Ltd.) which is a laser diffraction particle size distribution measuring device.
＜ノンオイルの酸性液状調味料の配合割合＞
アルコール酢（酸度４．５％） ５％
ブドウ酢（酸度４．５％） ３％
体積平均粒子径が７μｍの加工澱粉※１ ５％
すりおろし生玉ねぎ※２ １５％
（固形分配合量１．５％）
すりおろし生生姜※３ ０．５％
（固形分配合量０．０５％）
砂糖 ５％
食塩 ４％
コショウ ０．３％
グルタミン酸ナトリウム ０．８％
レモン果汁 ０．３％
キサンタンガム ０．５％
清水 残余
――――――――――――――――――――――――――――
合計 １００％
※１：体積平均粒子径が７μｍの加工澱粉は、原料澱粉が米のリン酸架橋澱粉
※２：すりおろし生玉ねぎの大きさは、６０％以上が１５μｍ〜１ｍｍである
※３：すりおろし生生姜の大きさは、６０％以上が１５μｍ〜１ｍｍである
<Non-oil acidic liquid seasoning ratio>
Alcohol vinegar (acidity 4.5%) 5%
Grape vinegar (acidity 4.5%) 3%
Modified starch with a volume average particle size of 7μm * 1 5%
Grated raw onion * 2 15%
(Solid content 1.5%)
Grated ginger * 3 0.5%
(Solid content 0.05%)
5% sugar
Salt 4%
Pepper 0.3%
Sodium glutamate 0.8%
Lemon juice 0.3%
Xanthan gum 0.5%
Shimizu Remaining ――――――――――――――――――――――――――――
Total 100%
* 1: Processed starch with a volume average particle size of 7 μm is phosphoric acid cross-linked starch whose raw material starch is rice * 2: The size of grated raw onion is 15 μm to 1 mm over 60% * 3: Grated grated As for the size of the ginger, 60% or more is 15 μm to 1 mm.
得られたノンオイルの酸性液状調味料は、
２５℃における粘度が１〜５Ｐａ・ｓ、
脂質含有量が０％であった。
なお、粘度の測定条件は段落００１９、脂質含有量の測定条件は段落００１５の記載従って行った。
The non-oil acidic liquid seasoning obtained is
A viscosity at 25 ° C. of 1 to 5 Pa · s,
Lipid content was 0%.
The viscosity measurement conditions were as described in paragraph 0019, and the lipid content measurement conditions were as described in paragraph 0015.
［試験例１］
体積平均粒子径が７μｍの加工澱粉及びすりおろし玉ねぎの含有量を表１に示す量に変更した以外は、実施例１に準じて酸性液状調味料を製した。
得られた酸性液状調味料を２０℃で一晩保管した後、ネギ属野菜のフレッシュな香りが維持されているか、ネギ属野菜特有の臭みが抑制されているかを官能評価により確認した。
[Test Example 1]
An acidic liquid seasoning was produced in the same manner as in Example 1 except that the contents of the processed starch having a volume average particle size of 7 μm and the grated onion were changed to the amounts shown in Table 1.
After the obtained acidic liquid seasoning was stored at 20 ° C. overnight, it was confirmed by sensory evaluation whether the fresh scent of the green onion vegetables was maintained or whether the smell specific to the green onion vegetables was suppressed.
＜官能評価基準＞
A：ネギ属野菜のフレッシュな香りが良好に維持され、
ネギ属野菜特有の臭みが抑制されていた。
B：ネギ属野菜のフレッシュな香りが若干劣っていたが、問題ない程度に維持されていた。
またはネギ属野菜特有の臭みが若干感じられるが、問題ない程度に抑制できていた。
C：ネギ属野菜のフレッシュな香りが維持されていない。
またはネギ属野菜特有の臭みが感じられる。
<Sensory evaluation criteria>
A: The fresh scent of leeks is well maintained,
The odor peculiar to the genus Allium was suppressed.
B: Although the fresh scent of the green onion genus was slightly inferior, it was maintained to the extent that there was no problem.
Or the smell peculiar to allium genus vegetables is felt a little, but it was able to be suppressed to the extent that there is no problem.
C: The fresh scent of green onion vegetables is not maintained.
Or the smell peculiar to the genus green onion is felt.
表１より、ネギ属野菜を固形分換算で０．０７〜５％含有し、澱粉粒の体積平均粒子径が３μｍ以上１５μｍ以下の加工澱粉が２〜６％分散している、実施例１〜５の酸性液状調味料は、ネギ属野菜のフレッシュな香りが維持され、生のネギ属野菜特有の臭みを抑制できていた。
一方、体積平均粒子径が７μｍの加工澱粉を除いた比較例１の酸性液状調味料は、生のネギ属野菜特有の臭みが残っていた。
なお、得られた実施例１〜５、比較例１の酸性液状調味料は、粘度が１〜５Ｐａ・ｓであり、脂質含有量が０％であった。
また、用いた体積平均粒子径が７μｍの加工澱粉を体積平均粒子径が３〜１５μｍのヒドロキシプロピルリン酸架橋澱粉及び体積平均粒子径が３〜１５μｍのアセチル化アジピン酸架橋澱粉に置換えても、ネギ属野菜特有のフレッシュな香りが維持され、生のネギ属野菜特有の臭みを抑制できていた。
From Table 1, Examples 1 to 4 containing 0.07 to 5% of green onion vegetables and 2 to 6% of processed starch having a volume average particle diameter of 3 to 15 μm dispersed in starch granules. In the acidic liquid seasoning No. 5, the fresh scent of the green onion vegetables was maintained, and the odor peculiar to the raw green onion vegetables could be suppressed.
On the other hand, the acidic liquid seasoning of Comparative Example 1 except for the processed starch having a volume average particle diameter of 7 μm remained a smell peculiar to raw green onion vegetables.
In addition, the obtained acidic liquid seasoning of Examples 1-5 and Comparative Example 1 had a viscosity of 1-5 Pa · s and a lipid content of 0%.
Further, the processed starch having a volume average particle diameter of 7 μm used may be replaced with a hydroxypropyl phosphate crosslinked starch having a volume average particle diameter of 3 to 15 μm and an acetylated adipic acid crosslinked starch having a volume average particle diameter of 3 to 15 μm. The fresh scent peculiar to allium vegetables was maintained, and the smell peculiar to raw allium vegetables could be suppressed.
［実施例６］
＜ノンオイルの酸性液状調味料（たまねぎドレッシング）＞
ブドウ酢をアルコール酢に置換え、すりおろし玉ねぎの配合量を２０％に変更し、４ｍｍダイスの玉ねぎ１０％（固形分配合量０．１％）を追加した以外は、実施例１に準じてノンオイルの酸性液状調味料を製した。
[Example 6]
<Non-oil acidic liquid seasoning (onion dressing)>
Non-oil according to Example 1 except that grape vinegar is replaced with alcohol vinegar, the amount of grated onion is changed to 20%, and 4% dice onion is added 10% (solid content 0.1%). An acidic liquid seasoning was produced.
得られたノンオイルの酸性液状調味料は、
２５℃における粘度が１〜５Ｐａ・ｓ、脂質含有量が０％であった。
The non-oil acidic liquid seasoning obtained is
The viscosity at 25 ° C. was 1 to 5 Pa · s, and the lipid content was 0%.
得られたノンオイルの酸性液状調味料を試験例１の評価方法及び評価基準に従って評価したところ、ネギ属野菜のフレッシュな香りが若干弱くなっていたが、問題ない程度であり、生のネギ属野菜特有の臭みも抑制できていた。 When the obtained non-oil acidic liquid seasoning was evaluated according to the evaluation method and evaluation criteria of Test Example 1, the fresh aroma of the genus vegetable was slightly weakened, but there was no problem, and the raw genus vegetable The peculiar smell was also suppressed.
［実施例７］
＜ノンオイルの酸性液状調味料（たまねぎドレッシング）＞
すりおろし生姜を除いた以外は、実施例１に準じてノンオイルの酸性液状調味料を製した。
[Example 7]
<Non-oil acidic liquid seasoning (onion dressing)>
A non-oil acidic liquid seasoning was prepared according to Example 1 except that grated ginger was removed.
得られたノンオイルの酸性液状調味料は、
２５℃における粘度が１〜５Ｐａ・ｓ、脂質含有量が０％であった。
The non-oil acidic liquid seasoning obtained is
The viscosity at 25 ° C. was 1 to 5 Pa · s, and the lipid content was 0%.
得られたノンオイルの酸性液状調味料を試験例１の評価方法及び評価基準に従って評価したところ、ネギ属野菜のフレッシュな香りが若干弱くなっていたが、問題ない程度であり、生のネギ属野菜特有の臭みも抑制できていた。 When the obtained non-oil acidic liquid seasoning was evaluated according to the evaluation method and evaluation criteria of Test Example 1, the fresh aroma of the genus vegetable was slightly weakened, but there was no problem, and the raw genus vegetable The peculiar smell was also suppressed.
［実施例８］
＜ノンイルの酸性液状調味料（にんにくドレッシング）＞
下記の配合割合に準じ、全体を均一に混合した後、２５０ｍＬ容量のＰＥＴ容器に２５０ｍＬ充填し、密栓しノンオイルの酸性液状調味料を製した。
[Example 8]
<Non-il acidic liquid seasoning (garlic dressing)>
According to the following blending ratio, the whole was uniformly mixed, and then 250 mL was filled into a 250 mL PET container, sealed, and a non-oil acidic liquid seasoning was produced.
＜ノンオイルの酸性液状調味料の配合割合＞
アルコール酢（酢酸酸度４．５％） ５％
ブドウ酢（酢酸酸度４．５％） １％
体積平均粒子径が７μｍの加工澱粉 ５％
すりおろしニンニク １．５％
（固形分配合量０．５％）
ネギペースト ０．５％
（固形分配合量０．０５％）
砂糖 １０％
食塩 ３％
醤油 ５％
グルタミン酸ナトリウム ０．５％
キサンタンガム ０．３％
清水 残余
――――――――――――――――――――――――――――
合計 １００％
※体積平均粒子径が７μｍの加工澱粉は、原料澱粉が米のリン酸架橋澱粉
<Non-oil acidic liquid seasoning ratio>
Alcohol vinegar (acetic acidity 4.5%) 5%
Grape vinegar (4.5% acetic acid) 1%
5% modified starch with a volume average particle size of 7μm
Grated garlic 1.5%
(Solid content 0.5%)
Green onion paste 0.5%
(Solid content 0.05%)
10% sugar
3% salt
Soy sauce 5%
Sodium glutamate 0.5%
Xanthan gum 0.3%
Shimizu Remaining ――――――――――――――――――――――――――――
Total 100%
* Processed starch with a volume average particle size of 7μm is made from phosphoric acid crosslinked starch made from rice.
得られたノンオイルの酸性液状調味料は、
２５℃における粘度が１〜５Ｐａ・ｓ、脂質含有量が０％であった。
The non-oil acidic liquid seasoning obtained is
The viscosity at 25 ° C. was 1 to 5 Pa · s, and the lipid content was 0%.
得られたノンオイルの酸性液状調味料を試験例１の評価方法及び評価基準に従って評価したところ、ネギ属野菜のフレッシュな香りが維持されており、生のネギ属野菜特有の臭みも抑制できていた。 When the obtained non-oil acidic liquid seasoning was evaluated according to the evaluation method and evaluation criteria of Test Example 1, the fresh scent of the genus vegetable was maintained, and the odor peculiar to the raw genus vegetable was also suppressed. .
［実施例９］
＜低オイルの酸性液状調味料＞
食用植物油脂として胡麻油を５％注油する以外は、実施例１に準じて、低オイルの酸性液状調味料を製した。
[Example 9]
<Low oil acidic liquid seasoning>
A low oil acidic liquid seasoning was produced in the same manner as in Example 1 except that 5% sesame oil was added as an edible vegetable oil.
得られた低オイルの酸性液状調味料は、
２５℃における粘度が１〜１５Ｐａ・ｓ、脂質含有量が５％であった。
The low oil acidic liquid seasoning obtained is
The viscosity at 25 ° C. was 1 to 15 Pa · s, and the lipid content was 5%.
得られた低オイルの酸性液状調味料を試験例１の評価方法及び評価基準に従って評価したところ、ネギ属野菜のフレッシュな香りが維持されており、生のネギ属野菜特有の臭みも抑制できていた。 When the obtained low-oil acidic liquid seasoning was evaluated according to the evaluation method and evaluation criteria of Test Example 1, the fresh scent of the green onion vegetables was maintained, and the odor peculiar to the raw green onion vegetables could also be suppressed. It was.
Claims (2)
２０℃における粘度が１５Ｐａ・ｓ以下である酸性液状調味料において、
ネギ属野菜を含有し、
澱粉粒の体積平均粒子径が３μｍ以上１５μｍ以下の加工澱粉が分散している、
酸性液状調味料。 Lipid content is 10% or less,
In the acidic liquid seasoning having a viscosity at 20 ° C. of 15 Pa · s or less,
Contains allium vegetables,
Processed starch having a volume average particle diameter of 3 μm or more and 15 μm or less is dispersed.
Acid liquid seasoning.
食用油脂を配合せず、且つ脂質含有量が３％未満である、
酸性液状調味料。 The acidic liquid seasoning according to claim 1,
No edible oils and fats and less than 3% lipid content,
Acid liquid seasoning.
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| JP2020000205A (en) * | 2018-07-02 | 2020-01-09 | キユーピー株式会社 | Acidic emulsified liquid seasoning |
| JP2020010642A (en) * | 2018-07-18 | 2020-01-23 | ヱスビー食品株式会社 | Seasoning composition |
| JPWO2019139096A1 (en) * | 2018-01-10 | 2020-12-24 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Acidic liquid seasoning containing crushed plant material |
| US11412767B2 (en) | 2017-08-24 | 2022-08-16 | Mizkan Holdings Co., Ltd. | Liquid or semi-solid emulsion seasoning, method for manufacturing same and flavor improving method |
| CN115736233A (en) * | 2022-12-07 | 2023-03-07 | 上海双盈食品有限公司 | Fat-free salad juice and processing technology thereof |
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| US11412767B2 (en) | 2017-08-24 | 2022-08-16 | Mizkan Holdings Co., Ltd. | Liquid or semi-solid emulsion seasoning, method for manufacturing same and flavor improving method |
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| WO2020008677A1 (en) * | 2018-07-02 | 2020-01-09 | キユーピー株式会社 | Acidic emulsified liquid seasoning |
| CN112040788A (en) * | 2018-07-02 | 2020-12-04 | 丘比株式会社 | Acidic emulsified liquid seasoning |
| JP2020010642A (en) * | 2018-07-18 | 2020-01-23 | ヱスビー食品株式会社 | Seasoning composition |
| CN115736233A (en) * | 2022-12-07 | 2023-03-07 | 上海双盈食品有限公司 | Fat-free salad juice and processing technology thereof |
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