JP2024025453A - Liquid seasoning and use method thereof - Google Patents
Liquid seasoning and use method thereof Download PDFInfo
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- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
Description
本発明は、固形具材を含む液状調味料であって、取り分ける際に該具材を偏りなく均等に含みながら取り分けることができる液状調味料に関する。 TECHNICAL FIELD The present invention relates to a liquid seasoning containing solid ingredients, which can be divided into portions while evenly containing the ingredients.
シチューソース、カレーソース、パスタソース、中華ソース、スープソース等の各種液状調味料は、液状部のみからなる場合と、液状部と共に固形具材を含有する場合がある。一般的に液状調味料は、その適量を他の食品に付着させた状態で喫食されることが多く、液状調味料に固形具材を含ませると、固形具材と上記の他の食品との食感を同時に味わうことができる。また、スープのように液状調味料を単独で喫食する場合、固形具材を液状部と同時に喫食するか、液状部又は固形具材を単独で喫食する等することで、喫食時の味わいに変化を与えることができる。このような固形具材を含有する液状調味料は、これを取り分けて容器詰めを行う場合や配膳する場合に、固形具材を均等に取り分けることが困難である場合が少なくない。これは、具材の種類により、液状調味料中で沈降や浮上を起こし、局在化してしまうためである。このような場合、取り分け操作を行う直前に、液状調味料全体をよく撹拌して固形具材を分散させておき、再度局在化する前に手早く取り分け操作を行う必要がある。また、液状調味料を工業的に製造する場合も、大量に液状調味料を貯留したタンクからノズルを用いて容器充填を行う際に、同様に固形具材が偏るという問題がある。 Various liquid seasonings such as stew sauce, curry sauce, pasta sauce, Chinese sauce, and soup sauce may consist of only a liquid part, or may contain solid ingredients together with the liquid part. Generally, liquid seasonings are often eaten with an appropriate amount attached to other foods, and when solid ingredients are included in liquid seasonings, the solid ingredients and other foods mentioned above are You can enjoy the texture at the same time. In addition, when eating liquid seasonings alone, such as soup, the taste changes by eating solid ingredients at the same time as the liquid part, or by eating the liquid part or solid ingredients alone. can be given. When liquid seasonings containing such solid ingredients are packaged in containers or served, it is often difficult to divide the solid ingredients evenly. This is because depending on the type of ingredients, they may settle or float in the liquid seasoning and become localized. In such a case, immediately before performing the portioning operation, it is necessary to thoroughly stir the entire liquid seasoning to disperse the solid ingredients, and then quickly perform the portioning operation before the solid ingredients are localized again. Furthermore, when liquid seasonings are manufactured industrially, there is a similar problem that solid ingredients are unevenly distributed when filling containers using a nozzle from a tank storing a large amount of liquid seasonings.
このような問題に関して、具材を工夫する技術が提案されている。特許文献１には、酢酸と水溶性多糖含有食材とを含有し、加熱処理済みである具材含有液状調味料、さらに、加熱処理前の具材の最長辺の長さが１．０ｍｍ以上８０ｍｍ以下であって、加熱処理前後の具材の質量増加率が０．５倍以上１０倍以下である上記具材含有液状調味料が記載されており、斯かる具材含有液状調味料は、具材と液状調味料を均等に充填できると記載されている。 To solve this problem, techniques have been proposed to improve the ingredients. Patent Document 1 discloses an ingredient-containing liquid seasoning that contains acetic acid and a water-soluble polysaccharide-containing food ingredient and that has been heat-treated, and furthermore, the ingredient has a longest side length of 1.0 mm or more and 80 mm before heat treatment. The ingredient-containing liquid seasoning is described below, and the mass increase rate of the ingredient before and after heat treatment is 0.5 times or more and 10 times or less, and such ingredient-containing liquid seasoning is It is stated that ingredients and liquid seasonings can be filled evenly.
また、上記の問題に関して、調味料に工夫を施す提案もされている。特許文献２には、具材類および／又は食用油脂類を含有し、増粘安定剤を含有する液状調味料であって、該具材類および／又は食用油脂類を除いた該液状調味料の粘度が２０～５００ｍＰａ・ｓである液状調味料を１～２０℃に調整して充填操作を行うと、一定量ずつ充填することができることが記載されている。特許文献３には、平均粒径１μｍ以下の微粉砕化卵殻を含有する具材入りホワイトソースは、具材の充填量のばらつきが小さいことが記載されている。 In addition, with regard to the above-mentioned problem, proposals have been made to improve seasonings. Patent Document 2 describes a liquid seasoning containing ingredients and/or edible oils and fats and a thickening stabilizer, the liquid seasoning excluding the ingredients and/or edible oils and fats. It is stated that if a liquid seasoning having a viscosity of 20 to 500 mPa·s is adjusted to a temperature of 1 to 20°C and a filling operation is performed, it is possible to fill the liquid seasoning in a fixed amount at a time. Patent Document 3 describes that a white sauce containing ingredients containing finely pulverized eggshells with an average particle diameter of 1 μm or less has small variations in the filling amount of ingredients.
上記の従来技術を利用することで、前述の問題点に対して一定の改善効果が見込まれるが、これらの従来技術は、多様な固形具材を含有する種々の液状調味料に対し、汎用的に適用可能な技術ではなかった。 By using the above-mentioned conventional techniques, it is expected that a certain improvement effect will be achieved on the above-mentioned problems, but these conventional techniques are not suitable for general purpose use for various liquid seasonings containing various solid ingredients. The technology was not applicable to
本発明の課題は、固形具材を含む液状調味料であって、該固形具材を偏りなく均等に含みながら取り分けることができ、しかも多様な固形具材を適用可能な、液状調味料を提供することにある。 An object of the present invention is to provide a liquid seasoning containing solid ingredients, which can be divided evenly and evenly, and which can be applied with a variety of solid ingredients. It's about doing.
本発明は、具材部と液状部を含有する液状調味料であって、
該具材部が、目開き１０ｍｍの篩を通過せず目開き３０ｍｍの篩を通過する大きさで且つ比重１．２１～１．４０ｇ／ｃｍ３である具材Ａと、目開き２ｍｍの篩を通過せず目開き１０ｍｍの篩を通過する大きさで且つ比重１．００～１．２０ｇ／ｃｍ３である具材Ｂとを、具材Ａ：具材Ｂの質量比として１：１～１：５で含有し、
該液状部の比重が１．０～１．２ｇ／ｃｍ３である液状調味料である。
The present invention is a liquid seasoning containing an ingredient part and a liquid part,
Ingredient A having a size that allows the ingredient portion to pass through a sieve with an opening of 30 mm without passing through a sieve with an opening of 10 mm, and a specific gravity of 1.21 to 1.40 g/cm 3 , and a sieve with an opening of 2 mm. Ingredient B, which has a size that passes through a sieve with an opening of 10 mm without passing through a sieve, and has a specific gravity of 1.00 to 1.20 g/cm 3 , is used as a mass ratio of Ingredient A to Ingredient B of 1:1 to 1. Contains at a ratio of 1:5,
The liquid seasoning has a specific gravity of 1.0 to 1.2 g/cm 3 in the liquid part.
本発明によれば、固形具材を偏りなく均等に含みながら取り分けることができる固形具材含有液状調味料を提供することができ、しかも本発明は、多様な固形具材を含有する種々の液状調味料に対し、汎用的に適用可能である。 According to the present invention, it is possible to provide a liquid seasoning containing solid ingredients that can be separated while evenly containing solid ingredients. It is universally applicable to seasonings.
本発明の液状調味料は、液状部と具材部とからなる。液状部は、常温常圧で流動性を有する部分であり、具材部は、常温常圧で流動性を有しない固形具材からなる部分である。通常、本発明の液状調味料には、該固形具材として、多数個の粒状、小片状、ブロック状等の任意の形状の固形具材が含まれている。このような液状部と具材部とからなる本発明の液状調味料の種類としては、限定されるものではないが、例えば、シチューソース、カレーソース、パスタソース、中華ソース、スープソース等が挙げられる。 The liquid seasoning of the present invention consists of a liquid part and an ingredient part. The liquid part is a part that has fluidity at normal temperature and normal pressure, and the ingredients part is a part made of solid ingredients that does not have fluidity at normal temperature and normal pressure. Usually, the liquid seasoning of the present invention contains a large number of solid ingredients in arbitrary shapes such as granules, pieces, blocks, etc. as the solid ingredients. The types of the liquid seasoning of the present invention, which is composed of such a liquid part and an ingredient part, include, but are not limited to, stew sauce, curry sauce, pasta sauce, Chinese sauce, soup sauce, etc. It will be done.
本発明において、液状部は、液状調味料を目開き２ｍｍの篩を用いて固液分離した際に、篩の下に分離される部分である。液状部は、通常、この種の液状調味料に通常用いられている各種原材料を特に制限無く用いて、常法に従って製造することができる。 In the present invention, the liquid part is the part that is separated under the sieve when the liquid seasoning is separated into solid and liquid using a sieve with an opening of 2 mm. The liquid part can be manufactured according to a conventional method using various raw materials normally used for this type of liquid seasoning without particular restriction.
液状部に用いる原材料としては、例えば、清水、出汁等の水類；油脂類；食塩、グルタミン酸ナトリウム等の調味料；動植物エキスやその発酵液；牛乳、生クリーム、バター、チーズ等の乳製品；水飴、デキストリン、還元デキストリン、サイクロデキストリン、ソルビトール、トレハロース等の糖類；穀粉類；澱粉類；卵等の蛋白質；食酢、クエン酸等の有機酸又はその塩；アスコルビン酸又はその塩、ビタミンＥ等の酸化防止剤；増粘剤；乳化剤；着色料；香料；甘味料；保存料が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることできる。 Raw materials used in the liquid part include, for example, water such as fresh water and soup stock; oils and fats; seasonings such as salt and monosodium glutamate; animal and plant extracts and their fermented liquids; dairy products such as milk, fresh cream, butter, and cheese; Sugars such as starch syrup, dextrin, reduced dextrin, cyclodextrin, sorbitol, and trehalose; Grain flours; Starches; Proteins such as eggs; Organic acids such as vinegar and citric acid, or their salts; Ascorbic acid or its salts, and vitamin E, etc. Antioxidants; thickeners; emulsifiers; colorants; fragrances; sweeteners; and preservatives. One of these can be used alone or two or more can be used in combination.
本発明において液状部の比重は、１．０～１．２ｇ／ｃｍ３、好ましくは１．０２～１．１５ｇ／ｃｍ３である。本発明において、液状部の比重は、品温２０℃においてボーメ計を用いて測定される値である。液状部の比重が１．０ｇ／ｃｍ３未満又は１．２ｇ／ｃｍ３超であると、液状調味料中で固形具材の偏りが生じやすくなり、その結果、固形具材を均等に取り分けることができなくなる場合がある。 In the present invention, the specific gravity of the liquid part is 1.0 to 1.2 g/cm 3 , preferably 1.02 to 1.15 g/cm 3 . In the present invention, the specific gravity of the liquid portion is a value measured using a Baume meter at a product temperature of 20°C. If the specific gravity of the liquid part is less than 1.0 g/cm 3 or more than 1.2 g/cm 3 , the solid ingredients tend to become uneven in the liquid seasoning, and as a result, it is difficult to divide the solid ingredients evenly. It may become impossible to do so.
本発明において、液状部の粘度は、液状部の食感に比して固形具材の風味と食感をより際立たせる観点から、好ましくは１０００～８０００ｍＰａ・ｓ、より好ましくは２０００～７０００ｍＰａ・ｓである。ここでいう「粘度」は、測定対象となる液状部のみを液状調味料から取り出し、Ｂ型粘度計を用いて、液状部の品温８０℃、回転速度３～１３ｒｐｍで測定された値を指す。 In the present invention, the viscosity of the liquid part is preferably 1000 to 8000 mPa·s, more preferably 2000 to 7000 mPa·s, from the viewpoint of making the flavor and texture of the solid ingredients more prominent than the texture of the liquid part. It is. "Viscosity" here refers to the value measured by removing only the liquid part to be measured from the liquid seasoning and using a B-type viscometer at a temperature of the liquid part of 80°C and a rotation speed of 3 to 13 rpm. .
本発明において、具材部は、液状調味料を目開き２ｍｍの篩を用いて固液分離した際に、篩の上に分離される部分である。固形部として用いることができる原材料としては、例えば、牛肉、豚肉、鶏肉等の肉類；ハム、ベーコン等の塩蔵畜肉；ヒラメ、カニ、エビ等の魚介類；アサリ、シジミ等の貝類；タラコ等の魚卵類；トマト、タマネギ、ニンジン、ピーマン、パプリカ、サツマイモ、ジャガイモ等の野菜類；マッシュルーム、なめこ等のキノコ類；植物性蛋白質（例えば大豆蛋白質）等が挙げられる。 In the present invention, the ingredient portion is the portion that is separated on the sieve when the liquid seasoning is solid-liquid separated using a sieve with an opening of 2 mm. Raw materials that can be used as the solid portion include, for example, meat such as beef, pork, and chicken; salted livestock meat such as ham and bacon; seafood such as flounder, crab, and shrimp; shellfish such as clams and clams; and cod roe such as cod roe. Fish eggs; vegetables such as tomatoes, onions, carrots, green peppers, paprika, sweet potatoes, and potatoes; mushrooms such as mushrooms and nameko; vegetable proteins (eg, soybean protein), and the like.
本発明の液状調味料に用いる具材部は、以下の具材Ａと具材Ｂを含有する。
具材Ａ：目開き１０ｍｍの篩を通過せず目開き３０ｍｍの篩を通過する大きさで且つ比重１．２１～１．４０ｇ／ｃｍ３
具材Ｂ：目開き２ｍｍの篩を通過せず目開き１０ｍｍの篩を通過する大きさで且つ比重１．００～１．２０ｇ／ｃｍ３
The ingredients part used in the liquid seasoning of the present invention contains the following ingredients A and B.
Ingredient A: A size that does not pass through a sieve with a 10 mm opening, but a sieve with a 30 mm opening, and a specific gravity of 1.21 to 1.40 g/cm 3
Ingredient B: A size that does not pass through a sieve with 2 mm openings, but passes through a sieve with 10 mm openings, and a specific gravity of 1.00 to 1.20 g/cm 3
本発明で用いる具材Ａは、目開き１０ｍｍの篩を通過せず目開き３０ｍｍの篩を通過する大きさを有する。具材Ａは、好ましくは、目開き１３ｍｍの篩を通過せず目開き２８ｍｍの篩を通過する大きさを有し、より好ましくは、目開き１５ｍｍの篩を通過せず目開き２５ｍｍの篩を通過する大きさを有する。 Ingredient A used in the present invention has a size that does not pass through a sieve with an opening of 10 mm, but passes through a sieve with an opening of 30 mm. Ingredient A preferably has a size that allows it to pass through a 28 mm sieve without passing through a 13 mm sieve, and more preferably a 25 mm sieve without passing through a 15 mm sieve. It has a size that allows it to pass through.
具材Ａのうち、特に好ましいものは、前記「目開き１５ｍｍの篩を通過せず目開き２５ｍｍの篩を通過する大きさを有するもの」（以下、「具材Ａ１」とも言う。）であり、具材Ａにおける具材Ａ１の含有量は、好ましくは７０質量％以上、より好ましくは８５質量％以上、最も好ましくは１００質量％である。すなわち具材Ａは、具材Ａ１のみからなることが最も好ましい。
具材Ａから具材Ａ１を除いた画分は、「目開き１３ｍｍの篩を通過せず目開き１５ｍｍの篩を通過する大きさを有するもの」（以下、「具材Ａ２ａ」とも言う。）又は「目開き２５ｍｍの篩を通過せず目開き２８ｍｍの篩を通過するもの」（以下、「具材Ａ２ｂ」とも言う。）を比較的多く含むことが好ましい。以下、具材Ａ２ａ及び具材Ａ２ｂを総称して「具材Ａ２」とも言う。具材Ａにおける具材Ａ１及び具材Ａ２の総含有量は、好ましくは８０質量％以上、より好ましく９０質量％以上、最も好ましくは１００質量％である。
具材Ａから具材Ａ１，Ａ２を除いた画分は、「目開き１０ｍｍの篩を通過せず目開き１３ｍｍの篩を通過する大きさを有するもの」（以下、「具材Ａ３ａ」とも言う。）であるか、又は「目開き２８ｍｍの篩を通過せず目開き３０ｍｍの篩を通過するもの」（以下、「具材Ａ３ｂ」とも言う。）である。以下、具材Ａ３ａ及び具材Ａ３ｂを総称して「具材Ａ３」とも言う。
Among the ingredients A, particularly preferred is the above-mentioned "those having a size that does not pass through a sieve with an opening of 15 mm but passes through a sieve with an opening of 25 mm" (hereinafter also referred to as "Ingredient A1"). The content of ingredient A1 in ingredient A is preferably 70% by mass or more, more preferably 85% by mass or more, and most preferably 100% by mass. That is, it is most preferable that ingredient A consists of ingredient A1 only.
The fraction obtained by removing Ingredient A1 from Ingredient A is "one that has a size that does not pass through a sieve with an opening of 13 mm but passes through a sieve with an opening of 15 mm" (hereinafter also referred to as "Ingredient A2a"). Alternatively, it is preferable to contain a relatively large amount of "things that do not pass through a 25 mm sieve but pass through a 28 mm sieve" (hereinafter also referred to as "ingredients A2b"). Hereinafter, the ingredients A2a and the ingredients A2b will also be collectively referred to as "ingredients A2." The total content of ingredients A1 and A2 in ingredient A is preferably 80% by mass or more, more preferably 90% by mass or more, and most preferably 100% by mass.
The fraction obtained by removing Ingredients A1 and A2 from Ingredient A is "one that has a size that does not pass through a sieve with an opening of 10 mm but passes through a sieve with an opening of 13 mm" (hereinafter also referred to as "Ingredient A3a"). ), or "something that does not pass through a sieve with a 28 mm opening, but passes through a sieve with a 30 mm opening" (hereinafter also referred to as "Ingredient A3b"). Hereinafter, ingredients A3a and ingredients A3b will also be collectively referred to as "ingredients A3."
また本発明で用いる具材Ａは、比重が１．２１～１．４０ｇ／ｃｍ３である。ここで具材Ａの比重は、具材Ａの液状調味料中の見掛け密度である。具材部として用いられる原材料は、天然物由来であることなどに起因して、内部に空隙を通常有しており、液状調味料中では、該空隙に液状調味料の液状部が浸透して、具材内部に液状部が含まれた状態になっている。従って、具材Ａの比重は、具材内部に液状部を含んだ状態で測定される値であるといえる。具材Ａの比重は、好ましくは１．２５～１．３５ｇ／ｃｍ３である。 Furthermore, the ingredient A used in the present invention has a specific gravity of 1.21 to 1.40 g/cm 3 . Here, the specific gravity of ingredient A is the apparent density of ingredient A in the liquid seasoning. Raw materials used as ingredients usually have voids inside because they are derived from natural products, and in liquid seasonings, the liquid part of the liquid seasoning penetrates into the voids. , the ingredients contain a liquid part. Therefore, it can be said that the specific gravity of ingredient A is a value measured in a state in which the ingredient contains a liquid portion. The specific gravity of ingredient A is preferably 1.25 to 1.35 g/cm 3 .
本発明において具材Ａの比重は、次のように求めることができる。まず測定に用いる液状調味料と測定する器具や環境温度を２０℃で平衡化させる。具材Ａを液状調味料から取り出し、網の上で３分間静置して、表面に付着した余分な液状部を除去する。その後、具材Ａの質量（Ｘｇ）を測定する。次に、メスシリンダーに正確に水を量り取り、ここに前記質量を測定した具材Ａを投入し、液面の上昇値から体積増加分（Ｙｃｍ３）を読み取る。比重は、Ｘ／Ｙによって求めることができる。 In the present invention, the specific gravity of ingredient A can be determined as follows. First, the liquid seasoning used for measurement, the equipment to be measured, and the environmental temperature are equilibrated at 20°C. Remove Ingredient A from the liquid seasoning and leave it on a wire rack for 3 minutes to remove excess liquid adhering to the surface. After that, the mass (Xg) of ingredient A is measured. Next, water is accurately weighed into a measuring cylinder, the ingredient A whose mass has been measured is put therein, and the increase in volume (Ycm 3 ) is read from the rise in the liquid level. Specific gravity can be determined by X/Y.
尚、上記の比重を求める際の質量を測定する手順は、後述の具材の含有量及び質量比を求める際に必要となる質量の測定にも適用する。つまり、後述の具材の含有量及び質量比も、具材内部に液状部が含まれた状態での値である。 Incidentally, the procedure for measuring the mass when determining the above-mentioned specific gravity is also applied to the measurement of the mass required when determining the content and mass ratio of the ingredients described below. That is, the contents and mass ratios of the ingredients described below are also values in a state where the liquid portion is included inside the ingredients.
本発明で用いる具材Ｂは、目開き２ｍｍの篩を通過せず目開き１０ｍｍの篩を通過する大きさを有する。具材Ｂは、好ましくは、３ｍｍの篩を通過せず目開き８ｍｍの篩を通過する大きさを有し、より好ましくは、４ｍｍの篩を通過せず目開き７ｍｍの篩を通過する大きさを有する。また具材Ｂの比重は、１．００～１．２０ｇ／ｃｍ３、好ましくは１．０５～１．１５ｇ／ｃｍ３である。尚、具材Ｂの比重の定義は、上述の具材Ａと同じである。 Ingredient B used in the present invention has a size that does not pass through a sieve with an opening of 2 mm, but passes through a sieve with an opening of 10 mm. Ingredient B preferably has a size that allows it to pass through a sieve with an 8 mm opening without passing through a 3 mm sieve, and more preferably a size that allows it to pass through a sieve with an opening of 7 mm without passing through a 4 mm sieve. has. Ingredient B has a specific gravity of 1.00 to 1.20 g/cm 3 , preferably 1.05 to 1.15 g/cm 3 . Note that the definition of the specific gravity of ingredient B is the same as that of ingredient A described above.
具材Ｂのうち、特に好ましいものは、前記「目開き４ｍｍの篩を通過せず目開き７ｍｍの篩を通過する大きさを有するもの」（以下、「具材Ｂ１」とも言う。）であり、具材Ｂにおける具材Ｂ１の含有量は、好ましくは７０質量％以上、より好ましくは８５質量％以上、最も好ましくは１００質量％である。すなわち具材Ｂは、具材Ｂ１のみからなることが最も好ましい。
具材Ｂから具材Ｂ１を除いた画分は、「目開き３ｍｍの篩を通過せず目開き４ｍｍの篩を通過する大きさを有するもの」（以下、「具材Ｂ２ａ」とも言う。）又は「目開き７ｍｍの篩を通過せず目開き８ｍｍの篩を通過するもの」（以下、「具材Ｂ２ｂ」とも言う。）を比較的多く含むことが好ましい。以下、具材Ｂ２ａ及び具材Ｂ２ｂを総称して「具材Ｂ２」とも言う。具材Ｂにおける具材Ｂ１及び具材Ｂ２の総含有量は、好ましくは８０質量％以上、より好ましくは９０質量％以上、最も好ましくは１００質量％である。
具材Ｂから具材Ｂ１及び具材Ｂ２を除いた画分は、「目開き２ｍｍの篩を通過せず目開き３ｍｍの篩を通過する大きさを有するもの」（以下、「具材Ｂ３ａ」とも言う。）であるか、又は「目開き８ｍｍの篩を通過せず目開き１０ｍｍの篩を通過するもの」（以下、「具材Ｂ３ｂ」とも言う。）である。以下、具材Ｂ３ａ及び具材Ｂ３ｂを総称して「具材Ｂ３」とも言う。
Among the ingredients B, particularly preferred is the above-mentioned "those having a size that does not pass through a sieve with an opening of 4 mm but passes through a sieve with an opening of 7 mm" (hereinafter also referred to as "Ingredient B1"). The content of ingredient B1 in ingredient B is preferably 70% by mass or more, more preferably 85% by mass or more, and most preferably 100% by mass. That is, it is most preferable that ingredient B consists of ingredient B1 only.
The fraction obtained by removing Ingredient B1 from Ingredient B is "one that has a size that does not pass through a sieve with an opening of 3 mm but passes through a sieve with an opening of 4 mm" (hereinafter also referred to as "Ingredient B2a"). Alternatively, it is preferable to contain a relatively large amount of "things that do not pass through a 7 mm sieve but pass through an 8 mm sieve" (hereinafter also referred to as "ingredient B2b"). Hereinafter, the ingredients B2a and the ingredients B2b will also be collectively referred to as "ingredients B2." The total content of ingredients B1 and B2 in ingredient B is preferably 80% by mass or more, more preferably 90% by mass or more, and most preferably 100% by mass.
The fraction obtained by removing Ingredient B1 and Ingredient B2 from Ingredient B is "one that has a size that does not pass through a sieve with an opening of 2 mm but passes through a sieve with an opening of 3 mm" (hereinafter referred to as "Ingredient B3a"). ), or "things that do not pass through a sieve with an 8 mm opening but pass through a sieve with a 10 mm opening" (hereinafter also referred to as "ingredient B3b"). Hereinafter, the ingredients B3a and the ingredients B3b will also be collectively referred to as "ingredients B3."
上述の大きさ及び比重を有する具材Ａ及び具材Ｂの種類は、それぞれの大きさ及び比重を満たす限り限定されるものではないが、より簡便に調製が可能な観点からは、具材Ａとしては、ハム、ベーコン等の塩蔵畜肉、アサリ、シジミ等の貝類、なめこ等のキノコ類、ニンジン、サツマイモ、ジャガイモ等の根菜類を好ましく挙げることができる。同様に具材Ｂとしては、みじん切りしたタマネギ、ピーマン、パプリカ等の野菜類や、挽肉、粒状植物性蛋白質を好ましく挙げることができる。 The types of Ingredient A and Ingredient B having the above-mentioned size and specific gravity are not limited as long as they satisfy the respective sizes and specific gravity, but from the viewpoint of easier preparation, Ingredient A Preferred examples include salted livestock meat such as ham and bacon, shellfish such as clams and clams, mushrooms such as nameko, and root vegetables such as carrots, sweet potatoes, and potatoes. Similarly, ingredients B include vegetables such as chopped onions, green peppers, and paprika, ground meat, and granular vegetable proteins.
具材Ａ及び具材Ｂは、それぞれ、単一の具材から構成されていてもよく、あるいは複数種類の具材から構成されていてもよい。後者の場合において、複数種類の具材の混合物（例えば豆腐とアサリとの混合物）が、具材の種類ごとに前記の具材Ａの要件（目開き１０ｍｍの篩を通過せず目開き３０ｍｍの篩を通過する大きさで且つ比重１．２１～１．４０ｇ／ｃｍ３）を満たす場合、該混合物は総体として具材Ａであり、同様に具材の混合物が具材の種類ごとに前記の具材Ｂの要件（目開き２ｍｍの篩を通過せず目開き１０ｍｍの篩を通過する大きさで且つ比重１．００～１．２０ｇ／ｃｍ３）を満たす場合、該混合物は総体として具材Ｂである。一方、上記の場合において、豆腐が前記の具材Ａの要件を満たし、アサリが前記の具材Ｂの要件を満たす場合は、豆腐が具材Ａ、アサリが具材Ｂである。 Ingredients A and B may each be composed of a single ingredient, or may be composed of multiple types of ingredients. In the latter case, if a mixture of multiple types of ingredients (for example, a mixture of tofu and clams) meets the requirements for ingredient A (i.e., does not pass through a sieve with a 10 mm opening and does not pass through a sieve with a 30 mm opening), If the size of the mixture is such that it can pass through a sieve and the specific gravity is 1.21 to 1.40 g/cm 3 ), the mixture as a whole is Ingredient A, and similarly, the mixture of ingredients is divided into the above-mentioned types for each type of ingredient. If the mixture satisfies the requirements for ingredient B (a size that does not pass through a sieve with 2 mm openings but passes through a sieve with 10 mm openings, and a specific gravity of 1.00 to 1.20 g/cm 3 ), the mixture as a whole is an ingredient. It is B. On the other hand, in the above case, if tofu meets the requirements for ingredient A and clams meet the requirements for ingredient B, tofu is ingredient A and clams are ingredient B.
本発明の液状調味料における具材Ａの含有量は、液状調味料１００質量％中、好ましくは２～１０質量％、より好ましくは４～９質量％である。本発明の液状調味料における具材Ｂの含有量は、液状調味料１００質量％中、好ましくは２～５０質量％、より好ましくは４～４５質量％である。 The content of ingredient A in the liquid seasoning of the present invention is preferably 2 to 10% by mass, more preferably 4 to 9% by mass based on 100% by mass of the liquid seasoning. The content of ingredient B in the liquid seasoning of the present invention is preferably 2 to 50% by mass, more preferably 4 to 45% by mass based on 100% by mass of the liquid seasoning.
本発明の液状調味料における具材Ａと具材Ｂの合計の含有量は、液状調味料に具材を含有させることによるメリットと含有成分の分散安定性とのバランスの観点から、液状調味料１００質量％中、好ましくは４～５０質量％、より好ましくは８～４０質量％である。 The total content of ingredient A and ingredient B in the liquid seasoning of the present invention is determined from the viewpoint of the balance between the merits of including ingredients in the liquid seasoning and the dispersion stability of the contained ingredients. Out of 100% by weight, it is preferably 4 to 50% by weight, more preferably 8 to 40% by weight.
また本発明においては、前記具材Ａと具材Ｂとを、特定の質量比で含有させることが必要である。具体的には、前記具材Ａと具材Ｂとを、Ａ：Ｂの質量比として１：１～１：５、好ましくは１：２～１：４で含有させる。前記質量比の範囲外であると、固形具材の偏りが生じやすくなり、その結果、固形具材を均等に取り分けることができなくなる場合がある。 Further, in the present invention, it is necessary to contain the ingredients A and B in a specific mass ratio. Specifically, the ingredients A and B are contained in an A:B mass ratio of 1:1 to 1:5, preferably 1:2 to 1:4. If the mass ratio is outside the range, the solid ingredients tend to be unevenly distributed, and as a result, the solid ingredients may not be distributed evenly.
本発明の液状調味料は、通常の液状調味料と同様に製造することができる。例えば、具材Ａ及び具材Ｂとして適当な材料を含む原材料を用いて、常法で製造してもよく、あるいは、液状部のみを予め調製しておき、ここに加熱調理済み又は未調理の具材Ａ及び具材Ｂを個別に又は同時に液状部に加えて、全体になじませて製造してもよい。 The liquid seasoning of the present invention can be produced in the same manner as ordinary liquid seasonings. For example, ingredients A and B may be manufactured using a conventional method using raw materials containing appropriate materials, or only the liquid portion may be prepared in advance and cooked or uncooked ingredients may be prepared in advance. Ingredients A and B may be added to the liquid portion individually or simultaneously to be blended into the entire liquid portion.
本発明の液状調味料は、固形具材の偏りが少なく、製造直後のみならず、製造後に容器に収容する等して長期間保存した後であっても、取り分け操作を行う際は軽く撹拌して取り分けるだけで、固形具材を均等にしながら取り分けることができる。そのため本発明の液状調味料は、複数回分の使用量の液状調味料を容器内に保存し、使用時にその容器内から必要量ごとに取り分けて使用する、いわゆる小出しの使用態様に好適であり、容器から小出しにされた本発明の液状調味料は常時、固形具材を含む含有成分が均一に分散したものであり得る。本発明の液状調味料を収容し保存するための容器は特に制限されず、プラスチック、ガラス、金属等の素材でできた容器を用いることができる。本発明の液状調味料は、必要量ごとに取り分けた後は、直接喫食に供されてもよく、又は保管及び／若しくは調理を経て喫食に供されてもよい。 The liquid seasoning of the present invention has less unevenness of solid ingredients, and can be used not only immediately after production, but also after being stored for a long period of time by storing it in a container after production. Just by separating the ingredients, you can divide the solid ingredients evenly. Therefore, the liquid seasoning of the present invention is suitable for a so-called dispensing mode of use, in which liquid seasoning for multiple uses is stored in a container, and when used, the required amount is separated from the container and used. The liquid seasoning of the present invention dispensed from a container may always have components including solid ingredients uniformly dispersed therein. The container for storing and preserving the liquid seasoning of the present invention is not particularly limited, and containers made of materials such as plastic, glass, and metal can be used. After the liquid seasoning of the present invention is divided into required amounts, it may be eaten directly, or it may be stored and/or cooked before being eaten.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明は下記の実施例に限定されるものではない。 EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to the following Examples.
〔実施例１～８、比較例１～４〕
具材部と液状部とを含有し、２種類の具材α１～α７（以下、これらを総称して「具材α」とも言う。）及び具材β１～β６（以下、これらを総称して「具材β」とも言う。）を含有する液状調味料を製造した。
具体的には、まず、市販のコンソメスープの素及び鶏がらスープの素を混合し、湯で希釈して液状部を製造した。この液状部の２０℃におけるボーメ計による比重は１．０５ｇ／ｃｍ３であった。
これとは別に、具材α及びβに用いる各種材料を用意した。各材料を、上記と同様に調製した液状部に６時間浸漬して十分に液状部を浸透させた状態とし、これを具材α及び具材βに用いた。各具材α及び具材βの比重は、下記表１の通りであった。各具材α及び具材βは、適宜切断、成型して、具材αは目開き１５ｍｍの篩を通過せず目開き２５ｍｍの篩を通過する大きさ、具材βは目開き４ｍｍの篩を通過せず目開き７ｍｍの篩を通過する大きさとなるようにした。具材αは、前記具材Ａ１（目開き１５ｍｍの篩を通過せず目開き２５ｍｍの篩を通過する大きさを有するもの）と大きさが同じもののみを含み、具材βは、前記具材Ｂ１（目開き４ｍｍの篩を通過せず目開き７ｍｍの篩を通過する大きさを有するもの）と大きさが同じもののみを含む。具材αのうち、具材α２～α６が前記具材Ａ（Ａ１）であり、具材βのうち、具材β２～β５が前記具材Ｂ（Ｂ１）である。
次に、上記のように調製した液状部と具材α及びβを下記表２～３の配合量で混合して、寸胴鍋に入れて火にかけ、沸騰しないように加熱して、全体になじむよう１０分間弱く撹拌して液状調味料を製造した。
尚、以降の表では、表記を簡潔にするため具材の大きさを範囲で示している（例えば、表２～３では、具材αの大きさを「１５－２５」、具材βの大きさを「４－７」と記載する）が、この具材の大きさの範囲は、上限値を含むが下限値は含まない。例えば、以降の表の「大きさ（ｍｍ）」の欄に「１５－２５」と記載されている場合、当該具材は、目開き１５ｍｍの篩を通過せず目開き２５ｍｍの篩を通過する大きさを有することを意味する。また例えば、前記欄に「４－７」と記載されている場合、当該具材は、目開き４ｍｍの篩を通過せず目開き７ｍｍの篩を通過する大きさを有することを意味する。
[Examples 1 to 8, Comparative Examples 1 to 4]
Contains an ingredient part and a liquid part, and contains two types of ingredients α1 to α7 (hereinafter also collectively referred to as "ingredients α") and ingredients β1 to β6 (hereinafter collectively referred to as "ingredients α"). (Also referred to as "ingredient β.") A liquid seasoning was produced.
Specifically, first, a commercially available consomme soup base and a chicken soup base were mixed and diluted with hot water to produce a liquid part. The specific gravity of this liquid portion at 20° C. measured by a Baume meter was 1.05 g/cm 3 .
Apart from this, various materials used for ingredients α and β were prepared. Each material was immersed in a liquid part prepared in the same manner as above for 6 hours to fully penetrate the liquid part, and this was used for ingredient α and ingredient β. The specific gravity of each ingredient α and ingredient β was as shown in Table 1 below. Each ingredient α and ingredient β are cut and shaped as appropriate. Ingredient α is large enough to pass through a 25 mm sieve without passing through a 15 mm sieve, and ingredient β is sized to pass through a 4 mm sieve. The size was such that it could pass through a sieve with an opening of 7 mm without passing through. Ingredient α includes only ingredients having the same size as the ingredient A1 (those having a size that does not pass through a sieve with an opening of 15 mm but passes through a sieve with an opening of 25 mm), and ingredient β includes only the ingredients Only those having the same size as material B1 (those having a size that does not pass through a sieve with an opening of 4 mm but pass through a sieve with an opening of 7 mm) are included. Of the ingredients α, ingredients α2 to α6 are the ingredients A (A1), and of the ingredients β, ingredients β2 to β5 are the ingredients B (B1).
Next, mix the liquid part prepared as above and ingredients α and β in the amounts shown in Tables 2 and 3 below, put it in a pot and heat it so that it does not boil, until it is completely absorbed. A liquid seasoning was prepared by stirring gently for 10 minutes.
In the following tables, the size of the ingredients is shown in ranges for the sake of simplicity (for example, in Tables 2 and 3, the size of ingredient α is ``15-25'', and the size of ingredient β is ``15-25''). (The size is described as "4-7"), but the size range of this ingredient includes the upper limit but does not include the lower limit. For example, if "15-25" is written in the "Size (mm)" column of the table below, the ingredient will pass through a 25 mm sieve instead of a 15 mm sieve. It means having size. For example, when "4-7" is written in the column above, it means that the ingredient has a size that does not pass through a 4 mm sieve but passes through a 7 mm sieve.
〔試験例１〕
各液状調味料を、寸胴鍋のまま撹拌して、具材α及びβを全体に分散させた。その後鍋を静置したままとし、具材の分散の様子を１０名の専門パネラーに観察してもらい、下記評価基準に従って状態を評価してもらった。その結果を１０名の専門パネラーの評価点の平均値として表２～３に示す。
[Test Example 1]
Each liquid seasoning was stirred in a large pot to disperse ingredients α and β throughout. Thereafter, the pot was left standing, and 10 expert panelists observed the dispersion of the ingredients and evaluated the condition according to the following evaluation criteria. The results are shown in Tables 2 and 3 as the average evaluation scores of 10 expert panelists.
＜具材の分散状態の評価基準＞
・５点：各具材が均一に分散しており優れる。
・４点：各具材がほぼ均一に分散しておりやや優れる。
・３点：各具材の分散にわずかに偏りがあるが、許容範囲。
・２点：各具材の分散にやや偏りがあり、やや劣る。
・１点：各具材の分散が偏っており、劣る。
<Evaluation criteria for the dispersion state of ingredients>
・5 points: Each ingredient is uniformly dispersed and is excellent.
- 4 points: Each ingredient is almost uniformly dispersed, which is somewhat excellent.
・3 points: There is a slight bias in the distribution of each ingredient, but it is within an acceptable range.
・2 points: The distribution of each ingredient is slightly uneven, and it is slightly inferior.
・1 point: The distribution of each ingredient is uneven, and it is inferior.
〔実施例９～１２及び比較例５～８〕
具材を表４～５のように変更した以外は、実施例２と同様にして液状調味料を製造し、得られた液状調味料を試験例１と同様にして評価した。その結果を表４～５に示す。尚、表４～５には実施例２の結果を再掲する。表４、５に記載の各実施例で用いた具材の詳細は以下のとおりである。
・具材α３：具材Ａ１の含有量１００質量％
・具材α８：具材Ａ１の含有量８０質量％、具材Ａ２の含有量１０質量％、具材Ａ３の含有量１０質量％
・具材α９：具材Ａ１の含有量８０質量％、具材Ａ２の含有量２０質量％
・具材β３：具材Ｂ１の含有量１００質量％
・具材β７：具材Ｂ１の含有量８０質量％、具材Ｂ２の含有量１０質量％、具材Ｂ３の含有量１０質量％
・具材β８：具材Ｂ１の含有量８０質量％、具材Ｂ２の含有量２０質量％
[Examples 9 to 12 and Comparative Examples 5 to 8]
A liquid seasoning was produced in the same manner as in Example 2, except that the ingredients were changed as shown in Tables 4 and 5, and the obtained liquid seasoning was evaluated in the same manner as in Test Example 1. The results are shown in Tables 4 and 5. The results of Example 2 are listed again in Tables 4 and 5. Details of the ingredients used in each example listed in Tables 4 and 5 are as follows.
・Ingredient α3: Content of ingredient A1 100% by mass
・Ingredients α8: Ingredient A1 content 80% by mass, Ingredient A2 content 10% by mass, Ingredient A3 content 10% by mass
・Ingredient α9: Content of ingredient A1 80% by mass, content of ingredient A2 20% by mass
・Ingredient β3: Content of ingredient B1 100% by mass
・Ingredient β7: Content of ingredient B1 is 80% by mass, content of ingredient B2 is 10% by mass, content of ingredient B3 is 10% by mass.
・Ingredient β8: Content of ingredient B1 80% by mass, content of ingredient B2 20% by mass
〔実施例１３～１５及び比較例９～１２〕
具材の配合量を表６のように変更した以外は、実施例２と同様にして液状調味料を製造し、得られた液状調味料を試験例１と同様にして評価した。その結果を表６に示す。尚、表６には実施例２の結果を再掲する。
[Examples 13 to 15 and Comparative Examples 9 to 12]
A liquid seasoning was produced in the same manner as in Example 2, except that the amounts of ingredients were changed as shown in Table 6, and the obtained liquid seasoning was evaluated in the same manner as in Test Example 1. The results are shown in Table 6. Note that Table 6 shows the results of Example 2 again.
〔実施例１６～２０〕
具材の配合量を表７のように変更した以外は、実施例２と同様にして液状調味料を製造し、得られた液状調味料を試験例１と同様にして評価した。その結果を表７に示す。尚、表７には実施例２及び１４の結果を再掲する。
[Examples 16 to 20]
A liquid seasoning was produced in the same manner as in Example 2, except that the amounts of ingredients were changed as shown in Table 7, and the obtained liquid seasoning was evaluated in the same manner as in Test Example 1. The results are shown in Table 7. Note that Table 7 shows the results of Examples 2 and 14 again.
Claims (5)
該具材部が、目開き１０ｍｍの篩を通過せず目開き３０ｍｍの篩を通過する大きさで且つ比重１．２１～１．４０ｇ／ｃｍ３である具材Ａと、目開き２ｍｍの篩を通過せず目開き１０ｍｍの篩を通過する大きさで且つ比重１．００～１．２０ｇ／ｃｍ３である具材Ｂとを、具材Ａ：具材Ｂの質量比として１：１～１：５で含有し、
該液状部の比重が１．０～１．２ｇ／ｃｍ３である、液状調味料。 A liquid seasoning containing an ingredient part and a liquid part,
Ingredient A having a size that allows the ingredient portion to pass through a sieve with an opening of 30 mm without passing through a sieve with an opening of 10 mm, and a specific gravity of 1.21 to 1.40 g/cm 3 , and a sieve with an opening of 2 mm. Ingredient B, which has a size that passes through a sieve with an opening of 10 mm without passing through a sieve, and has a specific gravity of 1.00 to 1.20 g/cm 3 , is used as a mass ratio of Ingredient A to Ingredient B of 1:1 to 1. Contains at a ratio of 1:5,
A liquid seasoning whose liquid portion has a specific gravity of 1.0 to 1.2 g/cm 3 .
4. A method of using the liquid seasoning according to any one of claims 1 to 3, wherein the liquid seasoning is divided into required amounts and then eaten directly or after being stored and/or cooked. A method for providing.
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