JP5184398B2 - Liquid seasoning - Google Patents
Liquid seasoning Download PDFInfo
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- JP5184398B2 JP5184398B2 JP2009032061A JP2009032061A JP5184398B2 JP 5184398 B2 JP5184398 B2 JP 5184398B2 JP 2009032061 A JP2009032061 A JP 2009032061A JP 2009032061 A JP2009032061 A JP 2009032061A JP 5184398 B2 JP5184398 B2 JP 5184398B2
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- 235000011194 food seasoning agent Nutrition 0.000 title claims description 75
- 239000007788 liquid Substances 0.000 title claims description 75
- 239000001814 pectin Substances 0.000 claims description 59
- 229920001277 pectin Polymers 0.000 claims description 59
- 235000010987 pectin Nutrition 0.000 claims description 42
- 235000020971 citrus fruits Nutrition 0.000 claims description 36
- 230000032050 esterification Effects 0.000 claims description 28
- 238000005886 esterification reaction Methods 0.000 claims description 28
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 claims description 27
- 239000012071 phase Substances 0.000 claims description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 241000207199 Citrus Species 0.000 claims description 14
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 claims description 9
- 229910001424 calcium ion Inorganic materials 0.000 claims description 9
- 239000008346 aqueous phase Substances 0.000 claims description 8
- 230000009435 amidation Effects 0.000 claims description 7
- 238000007112 amidation reaction Methods 0.000 claims description 7
- 241001672694 Citrus reticulata Species 0.000 claims description 6
- 240000000560 Citrus x paradisi Species 0.000 claims description 5
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- 239000003795 chemical substances by application Substances 0.000 description 3
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- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- AEMOLEFTQBMNLQ-YMDCURPLSA-N D-galactopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-YMDCURPLSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
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- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
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- 235000003228 Lactuca sativa Nutrition 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical group [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- 235000019483 Peanut oil Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 2
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- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 2
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- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 230000001376 precipitating effect Effects 0.000 description 2
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- 229940073490 sodium glutamate Drugs 0.000 description 2
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- 239000002600 sunflower oil Substances 0.000 description 2
- JNIQBPHJIAOMQU-KCDKBNATSA-N (2s,3r,4s,5r)-2,3,4,5-tetrahydroxy-6-oxoheptanoic acid Chemical compound CC(=O)[C@H](O)[C@@H](O)[C@@H](O)[C@H](O)C(O)=O JNIQBPHJIAOMQU-KCDKBNATSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- MMODARXIJRCRGL-UHFFFAOYSA-N 3-sulfanylhexanal Chemical compound CCCC(S)CC=O MMODARXIJRCRGL-UHFFFAOYSA-N 0.000 description 1
- 244000215068 Acacia senegal Species 0.000 description 1
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- 244000183685 Citrus aurantium Species 0.000 description 1
- 235000007716 Citrus aurantium Nutrition 0.000 description 1
- 244000175448 Citrus madurensis Species 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 235000017317 Fortunella Nutrition 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
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- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 229920001100 Polydextrose Polymers 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
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- 229920000615 alginic acid Polymers 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000000305 astragalus gummifer gum Substances 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
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- CEQFOVLGLXCDCX-WUKNDPDISA-N methyl red Chemical compound C1=CC(N(C)C)=CC=C1\N=N\C1=CC=CC=C1C(O)=O CEQFOVLGLXCDCX-WUKNDPDISA-N 0.000 description 1
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- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 description 1
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
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- Seasonings (AREA)
Description
本発明は、柑橘果汁を含有する液体調味料に関する。 The present invention relates to a liquid seasoning containing citrus juice.
近年、液体調味料における消費者の嗜好性の多様化により、様々な果汁を用いた液体調味料が提案されている。また、消費者の本物志向のニーズに応えるため、果汁特有のフレッシュな香気を増強させる技術が種々提案されている。例えば、2R,4S-トランス-(+)-カルベオールからなる香質改善剤(特許文献1)、紫さつまいも色素を含有する飲食品用香味増強・改善剤(特許文献2)、スクラロースを含有するフルーツ感又はフレッシュ感の向上した果汁若しくは果肉含有食品(特許文献3)、重合度が50以上であるグルカンを含有する果汁含有飲食品の果汁感向上剤(特許文献4)等がある。また、ビセニン−2を添加して高果汁飲料のような風味、コク、ボリューム感、濃厚感を付与する方法(特許文献5)や、3−メルカプトヘキサナールを添加してグレープフルーツ特有のフレッシュ感や天然感を強調させる方法(特許文献6)等が提案されている。 In recent years, liquid seasonings using various fruit juices have been proposed due to diversification of consumer preferences in liquid seasonings. In order to meet consumer-oriented needs, various techniques for enhancing the fresh aroma unique to fruit juice have been proposed. For example, a flavor-improving agent comprising 2R, 4S-trans-(+)-carveol (Patent Document 1), a flavor enhancing / improving agent for foods and beverages containing a purple sweet potato pigment (Patent Document 2), and a fruit containing sucralose Examples include a fruit juice or fruit-containing food with improved feeling or freshness (Patent Document 3), a fruit juice-containing food / beverage product containing a glucan having a polymerization degree of 50 or more (Patent Document 4), and the like. Moreover, the method (patent document 5) which adds the flavor, richness, a volume feeling, and a rich feeling like a high fruit juice drink by adding bisenin-2, and the fresh feeling peculiar to grapefruit by adding 3-mercaptohexanal and natural A method for enhancing the feeling (Patent Document 6) has been proposed.
また、多糖類を使用した調味料として、多糖を主成分とする沈降剤を含有させ、混濁果汁の浮遊成分を沈降させた調味料(特許文献7)、ペクチンのゲル化能を利用した無脂肪又は低脂肪サラダドレッシング組成物(特許文献8)等がある。 In addition, as a seasoning using a polysaccharide, a seasoning containing a precipitating agent containing polysaccharide as a main component and precipitating suspended components of turbid juice (Patent Document 7), fat-free using the gelation ability of pectin Or there is a low fat salad dressing composition (Patent Document 8).
しかし、前記従来技術は、果汁のフレッシュな香気を増強させるために配合される特殊な添加物、甘味料又は色素等の素材由来の異味が生じる場合があり、またコストの面でも不利な場合があった。
従って、本発明の課題は、風味を損なうことなく、柑橘類特有のフレッシュ感が増強された柑橘果汁を含む液体調味料を提供することにある。
However, the above-mentioned prior art may cause a special taste, sweetener or pigment-derived off-flavor that is blended to enhance the fresh aroma of fruit juice, and may be disadvantageous in terms of cost. there were.
Therefore, the subject of this invention is providing the liquid seasoning containing the citrus juice in which the fresh feeling peculiar to citrus fruits was enhanced, without impairing flavor.
本発明者は、鋭意検討を重ねた結果、メチルエステル化率60%以下であるペクチンを特定量用いることにより、風味を損なうことなく、柑橘果汁を含む液体調味料のフレッシュ感をより一層引き立たせることができることを見出した。
ペクチンは、従来からそのゲル化能を利用して種々の食品に使用されており、ドレッシングに用いることも知られているが(前記特許文献8)、特定のペクチンによって上記の効果が奏されるのは全く予想外のことである。
As a result of intensive studies, the present inventor further enhances the freshness of the liquid seasoning containing citrus juice without impairing the flavor by using a specific amount of pectin having a methyl esterification rate of 60% or less. I found that I can do it.
Pectin has been used for various foods by utilizing its gelling ability and is known to be used for dressing (Patent Document 8), but the above effect is exhibited by specific pectin. Is totally unexpected.
すなわち、本発明は、メチルエステル化率60%以下であるペクチンを0.1〜0.45質量%、及び柑橘果汁を含有する液体調味料を提供するものである。 That is, the present invention provides a liquid seasoning containing 0.1 to 0.45% by mass of pectin having a methyl esterification rate of 60% or less and citrus juice.
本発明よれば、柑橘類特有のフレッシュ感が増強された柑橘果汁を含有する液体調味料を得ることができる。 ADVANTAGE OF THE INVENTION According to this invention, the liquid seasoning containing the citrus fruit juice in which the fresh feeling peculiar to citrus fruits was enhanced can be obtained.
本発明で用いられるメチルエステル化率60%以下であるペクチンは、ガラクツロン酸を主成分とする多糖であり、そのメチルエステル化率は次に示す式(1)で定義される。
メチルエステル化率(%)=(ガラクツロン酸メチル(mol))/(全ガラクツロン酸(mol))×100 式(1)
メチルエステル化率は、稲荷・竹内の方法(日本食品科学工学会誌、44、319−324(1997))等で測定することができる。
Pectin having a methyl esterification rate of 60% or less used in the present invention is a polysaccharide mainly composed of galacturonic acid, and the methyl esterification rate is defined by the following formula (1).
Methyl esterification rate (%) = (Methyl galacturonic acid (mol)) / (Total galacturonic acid (mol)) × 100 Formula (1)
The methyl esterification rate can be measured by the method of Inari / Takeuchi (Japan Food Science and Technology Journal, 44, 319-324 (1997)).
本発明において、ペクチンのメチルエステル化率は60%以下であるが、更に25〜60%、特に40〜55%であることが、柑橘類のフレッシュ感を増強させる点から好ましい。
なお、本発明におけるペクチンのメチルエステル化率は、使用するペクチン全体のメチルエステル化率を指し、複数のペクチンを用いた場合は、各ペクチンの質量と前記式(1)により求めたメチルエステル化率との積の和を、ペクチンの総質量で除して算出される。よって、メチルエステル化率が60%超のペクチンを用いても、使用するペクチン全体のメチルエステル化率が60%以下であれば良い。
In the present invention, the methyl esterification rate of pectin is 60% or less, but is more preferably 25 to 60%, particularly 40 to 55%, from the viewpoint of enhancing the freshness of citrus fruits.
In addition, the methyl esterification rate of pectin in the present invention refers to the methyl esterification rate of the whole pectin to be used. When a plurality of pectin is used, the mass esterification of each pectin and the methyl esterification obtained by the above formula (1) The sum of the product with the rate is calculated by dividing by the total mass of pectin. Therefore, even if a pectin having a methyl esterification rate of more than 60% is used, the methyl esterification rate of the whole pectin to be used may be 60% or less.
メチルエステル化率60%以下であるペクチンは、常法に準じて、レモンの果皮、リンゴの果皮等よりペクチンを抽出、製造する際に、酸、アルカリ、酵素等を用いて加水分解し、必要に応じて脱メトキシル化することにより得ることができる。また、メチルエステル化率50%未満のLM−ペクチンと、メチルエステル化率50%以上のHM−ペクチンとを混合してメチルエステル化率60%以下に調整してもよい。LM−ペクチンとHM−ペクチンは市販品を用いることができる。 Pectin with a methyl esterification rate of 60% or less is required to be hydrolyzed with acid, alkali, enzyme, etc. when extracting and producing pectin from lemon peel, apple peel, etc. Can be obtained by demethoxylation. Further, LM-pectin having a methyl esterification rate of less than 50% and HM-pectin having a methyl esterification rate of 50% or more may be mixed to adjust the methyl esterification rate to 60% or less. Commercially available products can be used for LM-pectin and HM-pectin.
LM−ペクチンとHM−ペクチンとを混合して用いる場合、LM−ペクチン/全ペクチンの質量比は0.3以上であることが好ましく、更に0.3〜1、特に0.5〜0.7であることが、柑橘類のフレッシュ感を増強させる点から好ましい。 When LM-pectin and HM-pectin are mixed and used, the mass ratio of LM-pectin / total pectin is preferably 0.3 or more, more preferably 0.3 to 1, particularly 0.5 to 0.7. It is preferable from the point of enhancing the fresh feeling of citrus fruits.
LM−ペクチンには、アミド基を含まないノンアミド基LM−ペクチンと、アミド基を含むアミド基LM−ペクチンがある。アミド基LM−ペクチンは、ペクチンをアルカリを用いて加水分解することにより生成し、その加水分解率が高くなる程アミド化率も高くなる。ノンアミド基LM−ペクチンは、ペクチンを酸又は酵素を用いて加水分解することにより調製することができる。本発明においては、アミド化率は10%以下が好ましく、より好ましくは5%以下、更に1%以下、特に0.05%未満、殊更0%であるノンアミド基LM−ペクチンを用いることが、風味の点、若干のカルシウムイオンが存在してもゲル化せず食感が良好な点から好ましい。なお、LM−ペクチンのアミド化率は、「第8版 食品添加物公定書」のペクチンの項に記載されている以下の方法に従って測定し、式(2)により算出する。
約5gを精密に量り、ビーカーに入れ、塩酸5ml及び60vol%エタノール100mlを加え、10分間かき混ぜた後、ガラスろ過器(1G3)を用いてろ過し、残留物を60vol%エタノール/塩酸混液(20:1) 15mlずつで6回洗う。次に、60vol%エタノールで先のガラスろ過器上の残留物を洗液が塩化物の反応を呈さなくなるまで洗う。更にエタノール20mlで洗い、105℃で2.5時間乾燥し、放冷後、質量を測定する。これにエタノール2mlを加えて湿らせ、煮沸して冷却した水100mlを加え、時々振り混ぜてよく水和させた後、フェノールフタレイン試液を5滴加え、0.1mol/L水酸化ナトリウム溶液で滴定し、滴定値をV1とする。次に0.5mol/L水酸化ナトリウム溶液20mlを正確に量って加え、よく振り混ぜ、15分間静置する。更に0.5mol/L塩酸20mlを正確に量って加え、液の桃色が消えるまで振り混ぜ、0.1mol/L水酸化ナトリウム溶液で滴定し、滴定値をV2とする。終点は、激しく振り混ぜるとき、液がわずかに桃色を呈するときとする。窒素定量法中のケルダール法の装置に従い、滴定した液を500mlの分解フラスコに移し、しぶき止め及び冷却器を付ける。あらかじめ0.1mol/L塩酸20ml及び新たに煮沸して冷却した水150mlを吸収用フラスコに入れ、冷却器の下端をこの液中に浸す。水酸化ナトリウム(1→10)溶液20mlを分解フラスコに入れ、泡立ち過ぎないように注意しながら加熱し、80〜120mlが留出するまで蒸留する。メチルレッド試液を数滴加え、0.1mol/L水酸化ナトリウム溶液で滴定し、滴定値をSとする。別に空試験を行い、滴定値をBとする。
アミド化率(%)=(B−S)/{V1+V2+(B−S)}×100 式(2)
The LM-pectin includes a non-amide group LM-pectin that does not include an amide group and an amide group LM-pectin that includes an amide group. The amide group LM-pectin is produced by hydrolyzing pectin using an alkali, and the amidation rate increases as the hydrolysis rate increases. Non-amide group LM-pectin can be prepared by hydrolyzing pectin using an acid or an enzyme. In the present invention, the amidation rate is preferably 10% or less, more preferably 5% or less, further 1% or less, particularly less than 0.05%, especially 0%, and the use of non-amide group LM-pectin is a flavor. In view of this point, even if some calcium ions are present, it does not gel and is preferable from the viewpoint of good texture. In addition, the amidation rate of LM-pectin is measured according to the following method described in the section of pectin in “8th edition Food Additives Official Document”, and is calculated by Equation (2).
About 5 g is weighed accurately, put in a beaker, add 5 ml of hydrochloric acid and 100 ml of 60 vol% ethanol, stir for 10 minutes, and filter using a glass filter (1G3). The residue is mixed with 60 vol% ethanol / hydrochloric acid (20 : 1) Wash 6 times with 15ml each. Next, the residue on the glass filter is washed with 60 vol% ethanol until the washing solution does not exhibit chloride reaction. Further wash with 20 ml of ethanol, dry at 105 ° C. for 2.5 hours, allow to cool and measure the mass. Add 2 ml of ethanol, moisten, add 100 ml of boiled and cooled water, shake well occasionally to hydrate well, add 5 drops of phenolphthalein test solution, and titrate with 0.1 mol / L sodium hydroxide solution. The titration value is V1. Next, add exactly 20 ml of 0.5 mol / L sodium hydroxide solution, shake well, and let stand for 15 minutes. Add 20 ml of 0.5 mol / L hydrochloric acid accurately, shake and mix until the pink color of the liquid disappears, titrate with 0.1 mol / L sodium hydroxide solution, and set the titration value to V2. The end point is when the liquid is slightly pink when shaken vigorously. In accordance with the Kjeldahl method in the nitrogen determination method, transfer the titrated liquid to a 500 ml decomposition flask and attach a splash stopper and a condenser. First, 20 ml of 0.1 mol / L hydrochloric acid and 150 ml of freshly boiled and cooled water are placed in an absorption flask, and the lower end of the cooler is immersed in this liquid. 20 ml of sodium hydroxide (1 → 10) solution is placed in a cracking flask and heated with care not to foam too much and distilled until 80-120 ml distill. Add a few drops of methyl red reagent solution and titrate with 0.1 mol / L sodium hydroxide solution. Separately, perform a blank test and set the titration value to B.
Amidation rate (%) = (B−S) / {V1 + V2 + (B−S)} × 100 Formula (2)
本発明において、メチルエステル化率60%以下のペクチンの含有量は、液体調味料中に、0.1〜0.45質量%(以下、単に%とする)、更に0.15〜0.4%、特に0.2〜0.35%であることが、風味の点、柑橘類のフレッシュ感を増強させる点、食感が良好である点から好ましい。 In the present invention, the content of pectin having a methyl esterification rate of 60% or less is 0.1 to 0.45% by mass (hereinafter simply referred to as%), and further 0.15 to 0.4 in the liquid seasoning. %, Particularly 0.2 to 0.35% is preferred from the viewpoint of flavor, enhancing the freshness of citrus fruits, and having a good texture.
また、本発明において、液体調味料中のカルシウムイオン濃度は、柑橘類のフレッシュ感を増強させる点、食感が良好な点からペクチンがゲル化しない範囲であることが好ましく、具体的には、0.1%以下、更に0.0005〜0.1%、特に0.001〜0.05%、殊更0.002〜0.02%であることが好ましい。 In the present invention, the calcium ion concentration in the liquid seasoning is preferably in the range where pectin does not gel from the viewpoint of enhancing the fresh feeling of citrus fruits and the good texture. 0.1% or less, more preferably 0.0005 to 0.1%, particularly preferably 0.001 to 0.05%, and particularly preferably 0.002 to 0.02%.
本発明で用いられる柑橘果汁とは、柑橘類の果実を搾汁して得られるいわゆる天然果汁(ストレート果汁)、ストレート果汁を濃縮した濃縮果汁、ストレート果汁を一旦濃縮したものに水等を加えて元の状態に戻した濃縮還元果汁をいう。柑橘類の果実としては、ミカン連に含まれるミカン属、キンカン属、カラタチ属などのものが挙げられ、例えば、いよかん、うんしゅうみかん、きんかん、くねんぼ、すだち、だいだい、なつみかん、はっさく、ひゅうがなつみかん、ぽんかん、ゆず、かぼす、オレンジ、ライム、レモン、グレープフルーツ、シィークァーサー等が挙げられる。これらは1種又は2種以上を組み合わせて用いることができる。
本発明において、柑橘果汁の含有量は、配合可能な量であれば特に制限はないが、液体調味料中に1〜95%、更に2〜85%、特に3〜50%であることが、風味の点から好ましい。
Citrus fruit juice used in the present invention is a so-called natural fruit juice (straight juice) obtained by squeezing citrus fruits, concentrated fruit juice obtained by concentrating straight fruit juice, water etc. once added to straight fruit juice. Concentrated reduced fruit juice returned to the state. Citrus fruits include citrus genus, kumquat genus, karatachi genus, etc., which are included in the mandarin orange series, such as citrus fruit, carrot mandarin orange, mandarin orange, citrus fruit, sudachi, daidai, natsu mandarin, hassaku, kyuganatsu mandarin, Ponkan, Yuzu, Kabosu, Orange, Lime, Lemon, Grapefruit, Siakwasa and the like. These can be used alone or in combination of two or more.
In the present invention, the content of citrus juice is not particularly limited as long as it is an amount that can be blended, but it is 1 to 95%, more preferably 2 to 85%, and particularly 3 to 50% in the liquid seasoning. It is preferable from the point of flavor.
また、本発明においては、柑橘類のフレッシュ感を増強させる効果を補助する点、味のバランスを整える点から、ペクチン以外の他の多糖類を添加することが好ましい。他の多糖類の種類は特に限定されるものではないが、例えばキサンタンガム、カラギーナン、グアーガム、タマリンドガム、ローカストビーンガム、ジェランガム、モナトウガム、アラビアガム、アルギン酸塩類、トラガントガム、ポリデキストロース、セルロース類、加工澱粉類、プルラン、カードラン等が挙げられ、特にキサンタンガム、グアーガム、タマリンドガムが好ましい。 Moreover, in this invention, it is preferable to add polysaccharides other than pectin from the point which assists the effect which strengthens the fresh feeling of citrus fruits, and the point which adjusts the balance of taste. The type of other polysaccharides is not particularly limited, but for example, xanthan gum, carrageenan, guar gum, tamarind gum, locust bean gum, gellan gum, monato gum, gum arabic, alginates, tragacanth gum, polydextrose, celluloses, modified starch , Pullulan, curdlan and the like, and xanthan gum, guar gum and tamarind gum are particularly preferable.
他の多糖類の含有量は、液体調味料中に、キサンタンガムでは0.1〜0.3%、グアーガムでは0.3〜0.6%、タマリンドガムでは0.4〜0.8%であることが、柑橘類のフレッシュ感を補強する点で好ましい。 The content of other polysaccharides is 0.1 to 0.3% for xanthan gum, 0.3 to 0.6% for guar gum, and 0.4 to 0.8% for tamarind gum in liquid seasonings. It is preferable in terms of reinforcing the fresh feeling of citrus fruits.
本発明の液体調味料においては、その他の成分として、野菜類、果実類、水、食酢、食塩、醤油、香辛料、糖、蛋白質素材、有機酸、アミノ酸系調味料、核酸系調味料、動植物エキス、発酵調味料、酒類、安定剤、着色料等の各種食品素材又は添加剤等を使用することができる。また、これらは、必要に応じて成形加工したものを使用してもよい。 In the liquid seasoning of the present invention, as other components, vegetables, fruits, water, vinegar, salt, soy sauce, spices, sugar, protein materials, organic acids, amino acid seasonings, nucleic acid seasonings, animal and plant extracts Various food materials or additives such as fermented seasonings, alcoholic beverages, stabilizers, and coloring agents can be used. Moreover, you may use what was shape | molded as needed.
本発明における液体調味料は、水相部のみのもの、水相部と油相部を含有する非乳化型のもの或いは乳化型のものがある。液体調味料が水相部と油相部を含有する場合、液体調味料中の油相部は5〜35%の範囲であることが好ましく、更に8〜30%、特に10〜25%であることが、柑橘類のフレッシュ感を増強させる点から好ましい。 The liquid seasoning in the present invention includes a water phase part only, a non-emulsification type or an emulsification type containing a water phase part and an oil phase part. When the liquid seasoning contains an aqueous phase part and an oil phase part, the oil phase part in the liquid seasoning is preferably in the range of 5 to 35%, more preferably 8 to 30%, especially 10 to 25%. It is preferable from the viewpoint of enhancing the freshness of citrus fruits.
本発明の液体調味料が水相部と油相部を含有する場合、上記メチルエステル化率60%以下のペクチン、柑橘果汁、他の多糖類及びその他の成分は、水相部に添加することが好ましい。なお、上記液体調味料中のメチルエステル化率60%以下のペクチン及び柑橘果汁の含有量は液体調味料中の含有量を意味し、カルシウムイオン濃度及び他の多糖類の含有量は液体調味料が油相部を有する場合には水相部中の含有量を意味する。 When the liquid seasoning of the present invention contains an aqueous phase part and an oil phase part, the pectin having a methyl esterification rate of 60% or less, citrus juice, other polysaccharides and other components should be added to the aqueous phase part. Is preferred. The content of pectin and citrus juice with a methyl esterification rate of 60% or less in the liquid seasoning means the content in the liquid seasoning, and the calcium ion concentration and the content of other polysaccharides are the liquid seasonings. When has an oil phase part, it means the content in the aqueous phase part.
油相部を形成する油相成分としては、例えば、動物油及び/又は植物油、並びにこれらを原料として加水分解後にグリセリンとエステル化反応した油脂、エステル交換油、水素添加油等が挙げられる。動物油としては、例えば牛脂、豚脂、魚油等が挙げられ、植物油としては、例えば大豆油、パーム油、パーム核油、綿実油、落花生油、ナタネ油、コーン油、サフラワー油、サンフラワー油、米油等が挙げられる。このうち、液体調味料製造直後の具材の風味を良好に維持する点から、大豆油、綿実油、落花生油、ナタネ油、コーン油、サフラワー油、サンフラワー油等の植物油を用いることが好ましい。 Examples of the oil phase component that forms the oil phase part include animal oils and / or vegetable oils, and oils and fats that have been esterified with glycerin after hydrolysis using these as raw materials, transesterified oils, hydrogenated oils, and the like. Examples of animal oils include beef tallow, lard, fish oil and the like, and vegetable oils include, for example, soybean oil, palm oil, palm kernel oil, cottonseed oil, peanut oil, rapeseed oil, corn oil, safflower oil, sunflower oil, Rice oil etc. are mentioned. Among these, it is preferable to use vegetable oils such as soybean oil, cottonseed oil, peanut oil, rapeseed oil, corn oil, safflower oil, sunflower oil, etc., from the viewpoint of maintaining the flavor of ingredients immediately after the production of the liquid seasoning. .
本発明の液体調味料において、液体調味料の粘度(液体調味料が油相部を有する場合には水相部の粘度)は900mPa・s以下、更に50〜700mPa・s、特に80〜600mPa・s、殊更150〜600mPa・sであることが、柑橘類のフレッシュ感を増強させる点、食感が良好である点から好ましい。液体調味料が乳化型の場合は、乳化前の水相部の粘度又は乳化物を油水分離後の水相部の粘度が前記範囲にあることが好ましい。この場合、粘度調整のためにペクチン以外に前記の他の多糖類を添加することが好ましい。
なお、液体調味料が乳化型の場合は、液体調味料自体の粘度は200〜2000mPa・sが好ましく、更に500〜1000mPa・sが好ましい。
In the liquid seasoning of the present invention, the viscosity of the liquid seasoning (when the liquid seasoning has an oil phase part) is 900 mPa · s or less, further 50 to 700 mPa · s, particularly 80 to 600 mPa · s. s, particularly 150 to 600 mPa · s, is preferable from the viewpoint of enhancing the freshness of citrus fruits and having a good texture. When the liquid seasoning is an emulsified type, it is preferable that the viscosity of the aqueous phase part before emulsification or the viscosity of the aqueous phase part after oil-water separation of the emulsion is in the above range. In this case, it is preferable to add other polysaccharides in addition to pectin for viscosity adjustment.
In addition, when the liquid seasoning is an emulsion type, the viscosity of the liquid seasoning itself is preferably 200 to 2000 mPa · s, and more preferably 500 to 1000 mPa · s.
本発明の液体調味料のpH(液体調味料が油相部を有する場合には水相部のpH)は、5.5以下であることが保存性の点から好ましく、更に2〜5、特に2.5〜4の範囲が好ましい。この範囲にpHを低下させるためには、食酢、クエン酸、リンゴ酸等の有機酸;リン酸等の無機酸等の酸味料を使用することができる。特に、保存性を良くする点、及び液体調味料製造直後の具材の風味を維持する点から食酢を用いることが好ましい。食酢は、穀物酢、りんご酢、ビネガー類等様々な種類を用いることができる。 The pH of the liquid seasoning of the present invention (when the liquid seasoning has an oil phase part) is preferably 5.5 or less from the viewpoint of storage stability, more preferably 2 to 5, especially The range of 2.5-4 is preferable. In order to lower the pH within this range, organic acids such as vinegar, citric acid and malic acid; acidulants such as inorganic acids such as phosphoric acid can be used. In particular, it is preferable to use vinegar from the viewpoint of improving the storage stability and maintaining the flavor of the ingredients immediately after the production of the liquid seasoning. Various types of vinegar can be used such as grain vinegar, apple vinegar, and vinegar.
食酢の含有量は、液体調味料中に3〜50%、更に5〜30%、特に6〜26%であることが好ましい。また、酸度(液体調味料が油相部を有する場合には水相部の酸度)は、0.15〜10%、更に0.25〜6%、特に0.3〜3%であることが風味の点から好ましい。なお、「酸度」とは、測定の対象となる液体を0.1mol/Lの水酸化ナトリウムで滴定を行い、その終点の滴定量から次の式(3)により算出したものをいう。
酸度(%)=(a×v×f)/w×100 式(3)
(a:0.1mol/Lの水酸化ナトリウム1mLに相当する酢酸量0.006g、v:
0.1mol/Lの水酸化ナトリウムの使用量(ml)、f:0.1mol/Lのファクター、w:試料採取量(g))
The content of vinegar is preferably 3 to 50%, more preferably 5 to 30%, and particularly preferably 6 to 26% in the liquid seasoning. Further, the acidity (the acidity of the water phase part when the liquid seasoning has an oil phase part) is 0.15 to 10%, more preferably 0.25 to 6%, and particularly 0.3 to 3%. It is preferable from the point of flavor. “Acidity” refers to a value obtained by performing titration of a liquid to be measured with 0.1 mol / L sodium hydroxide and calculating from the titration amount at the end point by the following equation (3).
Acidity (%) = (a × v × f) / w × 100 Formula (3)
(A: 0.006 g of acetic acid equivalent to 1 mL of 0.1 mol / L sodium hydroxide, v:
Amount used of 0.1 mol / L sodium hydroxide (ml), f: factor of 0.1 mol / L, w: sampling amount (g))
また、本発明の液体調味料において、食塩の含有量(液体調味料が油相部を有する場合には水相部中)は、1〜20%であることが好ましく、更に2〜15%、特に2〜11%であることが風味の点から好ましい。
食塩としては、並塩、天日塩、岩塩等様々な種類のものを用いることができ、その一部を塩化カリウムや硫酸マグネシウム等に置き換えたものも用いることができる。
Moreover, in the liquid seasoning of this invention, it is preferable that content of salt (in a water phase part when a liquid seasoning has an oil phase part) is 1 to 20%, Furthermore, 2 to 15%, In particular, 2 to 11% is preferable from the viewpoint of flavor.
As the salt, various kinds of salt such as normal salt, sun salt, rock salt, etc. can be used, and a part of which is replaced with potassium chloride, magnesium sulfate or the like can also be used.
本発明における液体調味料の水相部は安全性の面から加熱殺菌することが好ましい。殺菌方法としては、一般に用いられている方法が使用可能である。具体的には、ヒーター加熱方式、高周波電磁誘導加熱方式、チューブ式高温加熱方式などの方法が利用可能である。 The aqueous phase part of the liquid seasoning in the present invention is preferably heat sterilized from the viewpoint of safety. As a sterilization method, a generally used method can be used. Specifically, methods such as a heater heating method, a high frequency electromagnetic induction heating method, and a tube type high temperature heating method can be used.
本発明の液体調味料としては、例えば、ドレッシング、ソース等が挙げられ、特にドレッシングであることが、柑橘類のフレッシュ感が増強される点から好適である。 Examples of the liquid seasoning of the present invention include dressings, sauces and the like, and in particular, dressings are preferred from the viewpoint of enhancing the fresh feeling of citrus fruits.
<カルシウムイオン濃度の測定>
液体調味料中のカルシウムイオン濃度は、IPC発光分析法を用い、測定波長315.887nmで測定した。
<Measurement of calcium ion concentration>
The calcium ion concentration in the liquid seasoning was measured at a measurement wavelength of 315.887 nm using IPC emission spectrometry.
<粘度の測定>
液体調味料の粘度は、以下に示した方法により加熱殺菌処理後、冷却して20℃に調整し、B型粘度計を用いて測定した。
<Measurement of viscosity>
The viscosity of the liquid seasoning was measured by using a B-type viscometer after cooling and adjusting to 20 ° C. after heat sterilization by the method shown below.
<酸度の測定>
液体調味料中の酸度は、前記式(3)より算出した。
<Measurement of acidity>
The acidity in the liquid seasoning was calculated from the formula (3).
試験例1〜9
〔液体調味料の調製1〕
水、醸造酢、グレープフルーツ混濁果汁(6倍濃縮)、砂糖、食塩、香辛料、グルタミン酸ナトリウム、LMペクチン(三栄源エフ・エフ・アイ(株)、メチルエステル化率30%、アミド化率0%、以下同じ)、HMペクチン(三栄源エフ・エフ・アイ(株)、メチルエステル化率70%、アミド化率0%、以下同じ)を表1に示した量を配合し、撹拌混合して溶解した。次に、常温から加熱して80℃に到達してから4分間保持することにより殺菌処理を行った後、冷却し、常温とした後に容器に充填することにより液体調味料をそれぞれ調製した。各液体調味料の粘度を表1に示す。また、液体調味料中のカルシウムイオン濃度はいずれも0.01%であった。調製した液体調味料について、次に示す官能評価を行った。
Test Examples 1-9
[Preparation of liquid seasoning 1]
Water, brewed vinegar, grapefruit turbid juice (6-fold concentrated), sugar, salt, spices, sodium glutamate, LM pectin (San-Eigen FFI Co., Ltd., methyl esterification rate 30%, amidation rate 0%, HM Pectin (San-Eigen FFI Co., Ltd., methyl esterification rate 70%, amidation rate 0%, the same shall apply hereinafter) are mixed in the amounts shown in Table 1, mixed by stirring and dissolved. did. Next, after sterilizing by heating from room temperature and reaching 80 ° C. for 4 minutes, the liquid seasoning was prepared by cooling, bringing to room temperature, and filling the container. Table 1 shows the viscosity of each liquid seasoning. Further, the calcium ion concentration in the liquid seasoning was 0.01%. The sensory evaluation shown below was performed about the prepared liquid seasoning.
〔官能評価〕
市販レタスを20〜30mmの大きさに切断した。試食直前に液体調味料をよく攪拌し、速やかにレタス約100g当たり液体調味料15gを均一に分散するようにかけ、試食することにより風味の評価を行った。評価は、専門パネル5名により、各液体調味料の「柑橘類のフレッシュ感」の観点について、下記評価基準に従って行った。
結果を表1に示す。
〔sensory evaluation〕
Commercial lettuce was cut into a size of 20-30 mm. Immediately before the tasting, the liquid seasoning was well agitated, and 15 g of the liquid seasoning per 100 g of lettuce was rapidly dispersed uniformly, and the taste was evaluated by tasting. The evaluation was performed by five specialist panels according to the following evaluation criteria with respect to the “freshness of citrus fruits” of each liquid seasoning.
The results are shown in Table 1.
〔柑橘類のフレッシュ感の評価基準〕
5:フレッシュ感を強く感じる
4:フレッシュ感を感じる
3:フレッシュ感をやや感じる
2:フレッシュ感をあまり感じない
1:フレッシュ感を感じない
[Evaluation criteria for freshness of citrus fruits]
5: A strong feeling of freshness 4: A feeling of freshness 3: A slight feeling of freshness 2: A feeling of freshness is not felt 1: A feeling of freshness is not felt
表1に示したように、メチルエステル化率60%以下のペクチンを添加した液体調味料(試験例2〜6)はペクチン無添加の液体調味料(試験例1)と比べ柑橘類のフレッシュ感が強く発現していた。一方、メチルエステル化率60%より大きいペクチンを添加した液体調味料(試験例7、8)では、柑橘類のフレッシュ感は弱かった。また、メチルエステル化率60%以下のペクチンであっても、添加量を0.5%とすると(試験例9)液体調味料がゲル状となり、物性としてあまり好ましいものではなく、柑橘類のフレッシュ感も弱かった。 As shown in Table 1, the liquid seasonings to which pectin having a methyl esterification rate of 60% or less was added (Test Examples 2 to 6) had a fresh citrus feel compared to the liquid seasonings to which no pectin was added (Test Example 1). It was strongly expressed. On the other hand, in the liquid seasoning (Test Examples 7 and 8) to which pectin with a methyl esterification rate of more than 60% was added, the fresh feeling of citrus fruits was weak. Moreover, even if the pectin has a methyl esterification rate of 60% or less, if the addition amount is 0.5% (Test Example 9), the liquid seasoning becomes a gel and is not preferable as a physical property, and the fresh feeling of citrus fruits Was also weak.
試験例10〜17
〔液体調味料の調製2〕
水、醸造酢、グレープフルーツ混濁果汁、砂糖、食塩、香辛料、グルタミン酸ナトリウム、ペクチン以外の多糖類、LMペクチン、HMペクチンを表2に示した量を配合し、撹拌混合して溶解し、常温から加熱して80℃に到達してから4分間保持することにより殺菌処理を行った後、冷却し、常温とした後に容器に充填することにより液体調味料を調製した。各液体調味料の粘度を表2に示す。また、液体調味料中のカルシウムイオン濃度はいずれも0.01%であった。
調製した各液体調味料の「柑橘類のフレッシュ感」について、試験例1と同様に官能評価を行い、表2に示す結果を得た。
Test Examples 10-17
[Preparation of liquid seasoning 2]
Water, brewed vinegar, grapefruit turbid juice, sugar, salt, spices, sodium glutamate, polysaccharides other than pectin, LM pectin, HM pectin are mixed in the amounts shown in Table 2, stirred and dissolved, and heated from room temperature Then, after reaching 80 ° C., the mixture was sterilized by holding for 4 minutes, then cooled, brought to room temperature, and then filled into a container to prepare a liquid seasoning. Table 2 shows the viscosity of each liquid seasoning. Further, the calcium ion concentration in the liquid seasoning was 0.01%.
About the "fresh feeling of citrus" of each prepared liquid seasoning, sensory evaluation was performed like Test Example 1 and the result shown in Table 2 was obtained.
表2に示したように、ペクチン以外に他の多糖類を添加し、且つ液体調味料の粘度を特に150〜600mPa・sに調製することにより、柑橘類のフレッシュ感がより強く発現することが判明した(試験例12〜16)。 As shown in Table 2, it was found that the freshness of citrus fruits was expressed more strongly by adding other polysaccharides in addition to pectin and adjusting the viscosity of the liquid seasoning to 150 to 600 mPa · s. (Test Examples 12 to 16).
試験例18〜23
〔液体調味料の調製3〕
水相部の原料を表3に示した量で配合し、撹拌混合して溶解し、水相部を調製した。次に、常温から加熱して80℃に到達してから4分間保持することにより殺菌処理を行った後、冷却し、常温とした後に容器に充填し、次いで菜種油(日清オイリオ(株))を充填することにより液体調味料を調製した。各液体調味料の酸度及びpHを表3に示す。また、水相部中のカルシウムイオン濃度はいずれも0.01%であった。
調製した各液体調味料の「柑橘類のフレッシュ感」について、試験例1と同じ官能評価を行い、表3に示す結果を得た。
Test Examples 18-23
[Preparation of liquid seasoning 3]
The raw materials for the water phase part were blended in the amounts shown in Table 3, stirred and mixed to dissolve, and the water phase part was prepared. Next, after sterilizing by heating from room temperature and reaching 80 ° C. for 4 minutes, the container is cooled, cooled to room temperature, filled into a container, and then rapeseed oil (Nisshin Oilio Co., Ltd.) A liquid seasoning was prepared by filling Table 3 shows the acidity and pH of each liquid seasoning. Further, the calcium ion concentration in the water phase portion was 0.01%.
About the "fresh feeling of citrus" of each prepared liquid seasoning, the same sensory evaluation as Test Example 1 was performed, and the result shown in Table 3 was obtained.
表3の結果から、メチルエステル化率60%以下のペクチンを添加した液体調味料(試験例18、20及び22)は、同ペクチンを加えていないもの(試験例19、21及び23)と比べ、柑橘類のフレッシュ感が強く発現していた。 From the results of Table 3, the liquid seasonings (Test Examples 18, 20, and 22) to which pectin having a methyl esterification rate of 60% or less was added were compared with those to which the pectin was not added (Test Examples 19, 21, and 23). The fresh feeling of citrus was strongly expressed.
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