JP7282285B1 - liquid seasoning - Google Patents
liquid seasoning Download PDFInfo
- Publication number
- JP7282285B1 JP7282285B1 JP2023011181A JP2023011181A JP7282285B1 JP 7282285 B1 JP7282285 B1 JP 7282285B1 JP 2023011181 A JP2023011181 A JP 2023011181A JP 2023011181 A JP2023011181 A JP 2023011181A JP 7282285 B1 JP7282285 B1 JP 7282285B1
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- JP
- Japan
- Prior art keywords
- liquid seasoning
- mass
- soymilk
- fermented
- less
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 121
- 239000007788 liquid Substances 0.000 title claims abstract description 118
- 235000013322 soy milk Nutrition 0.000 claims abstract description 76
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 235000021120 animal protein Nutrition 0.000 claims abstract description 15
- 244000294411 Mirabilis expansa Species 0.000 claims description 36
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 36
- 235000013536 miso Nutrition 0.000 claims description 36
- 239000003921 oil Substances 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000008157 edible vegetable oil Substances 0.000 claims description 11
- 239000003925 fat Substances 0.000 claims description 6
- 235000013826 starch sodium octenyl succinate Nutrition 0.000 claims description 2
- 239000001334 starch sodium octenyl succinate Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 28
- 235000019634 flavors Nutrition 0.000 abstract description 28
- 235000013351 cheese Nutrition 0.000 abstract description 27
- 239000004278 EU approved seasoning Substances 0.000 description 18
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- 239000012071 phase Substances 0.000 description 11
- 239000002253 acid Substances 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 9
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- 239000000463 material Substances 0.000 description 8
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- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 description 4
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- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
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- MKRNVBXERAPZOP-UHFFFAOYSA-N Starch acetate Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)OC(C)=O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 MKRNVBXERAPZOP-UHFFFAOYSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
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- Seasonings (AREA)
Abstract
【課題】動物性蛋白質原料であるチーズを使用せずに、発酵感があり、チーズ風味を付与できる液状調味料の提供。【解決手段】本発明は、動物性蛋白質原料を含有していない液状調味料であって、豆乳及び豆乳発酵物を含有し、前記豆乳発酵物の含有量が、前記豆乳及び前記豆乳発酵物の合計含有量に対して、10質量%以上90質量%以下であることを特徴とする。【選択図】なし[PROBLEMS] To provide a liquid seasoning that has a fermented feeling and can impart a cheese flavor without using cheese, which is an animal protein raw material. The present invention provides a liquid seasoning containing no animal protein raw material, containing soymilk and a fermented soymilk, wherein the content of the fermented soymilk is the soymilk and the fermented soymilk. It is characterized by being 10% by mass or more and 90% by mass or less with respect to the total content. [Selection figure] None
Description
本発明は、液状調味料に関し、詳細には、動物性蛋白質原料を含有していない液状調味料に関する。 TECHNICAL FIELD The present invention relates to liquid seasonings, and more particularly to liquid seasonings that do not contain animal protein raw materials.
従来、液状調味料には、動物性蛋白質原料を配合することで、風味やコクを付与してきた。一方、近年では、ヴィーガン対応や低カロリー化の観点等から、動物性蛋白質原料を配合せずに植物性蛋白質原料を配合した液状調味料が望まれている。 Liquid seasonings have conventionally been blended with animal protein raw materials to impart flavor and body. On the other hand, in recent years, from the viewpoint of vegan compatibility and low-calorie, there is a demand for liquid seasonings that do not contain animal protein raw materials but contain vegetable protein raw materials.
例えば、植物性蛋白質原料としては、豆乳発酵物の活用が検討されているが、品質等の点で実用化には課題があった。特許文献1では、豆乳発酵物に澱粉を添加することで、均質安定性に優れた豆乳発酵物含有調味液を得られることが開示されている。しかし、依然として、動物性蛋白質原料を使用せずに、植物性蛋白質原料を配合することで、所望の風味やコクを付与できる液状調味料の開発が望まれている。 For example, the use of fermented soymilk as a raw material for vegetable protein has been studied, but there have been problems in terms of quality and the like for practical use. Patent Document 1 discloses that a seasoning containing fermented soymilk with excellent homogeneity stability can be obtained by adding starch to fermented soymilk. However, there is still a demand for the development of a liquid seasoning that can impart desired flavor and richness by blending vegetable protein raw materials without using animal protein raw materials.
本発明の目的は、動物性蛋白質原料であるチーズを使用せずに、植物性蛋白質原料を使用して、チーズ風味を付与できる液状調味料を提供することにある。 SUMMARY OF THE INVENTION An object of the present invention is to provide a liquid seasoning that can impart cheese flavor by using a vegetable protein raw material without using cheese, which is an animal protein raw material.
本発明者等は、上記課題を解決するために鋭意検討した結果、驚くべきことに、動物性蛋白質原料を含有していない液状調味料において、豆乳及び豆乳発酵物を特定の配合量で含有させることによって、発酵感があり、チーズ風味を付与できることを知見した。本発明者等は、当該知見に基づいて、本発明を完成するに至った。 As a result of intensive studies to solve the above problems, the present inventors surprisingly found that a liquid seasoning containing no animal protein raw materials contains soymilk and fermented soymilk in a specific amount. It has been found that, by doing so, there is a fermented feeling and a cheese flavor can be imparted. The present inventors have completed the present invention based on this finding.
すなわち、本発明によれば、以下の発明が提供される。
[1] 動物性蛋白質原料を含有していない液状調味料であって、
豆乳及び豆乳発酵物を含有し、
前記豆乳発酵物の含有量が、前記豆乳及び前記豆乳発酵物の合計含有量に対して、10質量%以上90質量%以下であることを特徴とする、
液状調味料。
[2] 前記豆乳及び前記豆乳発酵物の合計含有量が、前記液状調味料の全量に対して、2質量%以上20質量%以下であることを特徴とする、
[1]に記載の液状調味料。
[3] 味噌をさらに含有することを特徴とする、
[1]または[2]に記載の液状調味料。
[4] オクテニルコハク酸澱粉ナトリウムをさらに含有することを特徴とする、
[1]~[3]のいずれかに記載の液状調味料。
[5] 食用油脂をさらに含有することを特徴とする、
[1]~[4]のいずれかに記載の液状調味料。
[6] 前記食用油脂の含有量が、前記液状調味料の全量に対して、0.1質量%以上40質量%以下であることを特徴とする、
[5]に記載の液状調味料。
[7] 水分含有量が20質量%以上であることを特徴とする、
[1]~[6]のいずれかに記載の液状調味料。
[8] 前記液状調味料の粘度が30Pa・s未満であることを特徴とする、
[1]~[7]のいずれかに記載の液状調味料。
That is, according to the present invention, the following inventions are provided.
[1] A liquid seasoning that does not contain animal protein raw materials,
Contains soy milk and fermented soy milk,
The content of the fermented soymilk is 10% by mass or more and 90% by mass or less with respect to the total content of the soymilk and the fermented soymilk,
liquid seasoning.
[2] The total content of the soymilk and the fermented soymilk is 2% by mass or more and 20% by mass or less with respect to the total amount of the liquid seasoning,
The liquid seasoning according to [1].
[3] characterized by further containing miso,
The liquid seasoning according to [1] or [2].
[4] characterized by further containing starch sodium octenyl succinate,
The liquid seasoning according to any one of [1] to [3].
[5] characterized by further containing edible fats and oils,
The liquid seasoning according to any one of [1] to [4].
[6] The content of the edible oil is 0.1% by mass or more and 40% by mass or less with respect to the total amount of the liquid seasoning,
The liquid seasoning according to [5].
[7] characterized by having a water content of 20% by mass or more,
The liquid seasoning according to any one of [1] to [6].
[8] The viscosity of the liquid seasoning is less than 30 Pa s,
The liquid seasoning according to any one of [1] to [7].
本発明によれば、動物性蛋白質原料であるチーズを使用せずに、発酵感があり、チーズ風味を付与できる液状調味料を提供することができる。このような液状調味料は消費者の食欲を惹起することができ、液状調味料のさらなる市場拡大が期待できる。 ADVANTAGE OF THE INVENTION According to this invention, the liquid seasoning which has a fermented feeling and can give a cheese flavor can be provided, without using the cheese which is an animal protein raw material. Such liquid seasonings can stimulate the appetite of consumers, and further expansion of the market for liquid seasonings can be expected.
<液状調味料>
本発明の液状調味料は、動物性蛋白質原料を含有しておらず、かつ、少なくとも、豆乳及び豆乳発酵物を含有するものである。液状調味料は、味噌、食用油脂、酸材、増粘剤、水、及び他の原料等をさらに含んでもよい。本発明においては、動物性蛋白質原料であるチーズを含有していなくても、特定の配合比で豆乳及び豆乳発酵物を含有することで、発酵感があり、チーズ風味を付与できる液状調味料を提供することができる。
<Liquid seasoning>
The liquid seasoning of the present invention does not contain animal protein raw materials and contains at least soy milk and fermented soy milk. The liquid seasoning may further contain miso, edible oils and fats, acid materials, thickeners, water, other ingredients, and the like. In the present invention, even if it does not contain cheese, which is an animal protein raw material, it contains soymilk and fermented soymilk in a specific mixing ratio to provide a liquid seasoning that has a fermented feeling and can impart a cheese flavor. can provide.
液状調味料は、食用油脂を含む場合、乳化状および分離状のいずれでもよいが、乳化状であることが好ましい。本発明においては、液状調味料が乳化状であるとは、少なくとも一部に乳化相を有することを言う。すなわち、液状調味料は全部が乳化状態であってもよいし、油相の一部が上部にわずかに浮いている状態であってもよいし、乳化状態の部分の上に油相が積層されている状態であってもよい。ここで、乳化状態とは、水相に油相が油滴状に分散した(水中油滴型(O/W型))状態を指す。液状調味料が乳化状であることで、発酵感及びチーズ風味を感じ易くなる。 When the liquid seasoning contains edible fats and oils, it may be emulsified or separated, but emulsified is preferred. In the present invention, that the liquid seasoning is emulsified means that it has an emulsified phase at least partially. That is, the entire liquid seasoning may be in an emulsified state, or a portion of the oil phase may be slightly floating on the top, or the oil phase may be layered on top of the emulsified portion. It may be in a state where Here, the emulsified state refers to a state in which an oil phase is dispersed in a water phase in the form of oil droplets (oil-in-water type (O/W type)). When the liquid seasoning is emulsified, it becomes easier to feel the fermented taste and the cheese flavor.
液状調味料は、食用油脂を含まない場合、いわゆるノンオイルタイプの調味料とすることができる。 When the liquid seasoning does not contain edible fats and oils, it can be a so-called non-oil type seasoning.
液状調味料としては、例えば、ドレッシング、ソース、タレ、及びこれらに類する他の食品が挙げられ、ドレッシングが好ましい。特に、ドレッシングのうち25℃での粘度が30Pa・s未満の液状ドレッシングが好ましく、チーズ風味を感じ易いシーザードレッシングがより好ましい。 Liquid seasonings include, for example, dressings, sauces, sauces, and other similar foods, with dressings being preferred. Among the dressings, liquid dressings having a viscosity of less than 30 Pa·s at 25°C are particularly preferable, and Caesar dressings, which are easy to feel cheese flavor, are more preferable.
(液状調味料の水分含有量)
液状調味料の水分含有量は、特に限定されずに、他の成分の含有量に応じて適宜設定することができる。本発明において、液状調味料の水分含有量とは、液状調味料の各種成分に由来する水分量と別途添加した水分量の合計量を意味する。
液状調味料の水分含有量、好ましくは20質量%以上であり、より好ましくは30質量%以上であり、さらに好ましくは40質量%以上であり、また、好ましく90質量%以下であり、より好ましくは85質量%以下であり、さらに好ましくは80質量%以下である。水分含有量が上記数値範囲内であれば、液状調味料中の含有成分が均一に分散しやすく、また野菜等の食材かけたときにからみやすい流動性の高い物性となるため好適である。
(Water content of liquid seasoning)
The water content of the liquid seasoning is not particularly limited, and can be appropriately set according to the content of other ingredients. In the present invention, the water content of the liquid seasoning means the total amount of water derived from various components of the liquid seasoning and water added separately.
The water content of the liquid seasoning is preferably 20% by mass or more, more preferably 30% by mass or more, still more preferably 40% by mass or more, and preferably 90% by mass or less, more preferably It is 85% by mass or less, more preferably 80% by mass or less. If the water content is within the above numerical range, the ingredients contained in the liquid seasoning can be easily dispersed uniformly, and the liquid seasoning has high fluidity, which makes it easy to entangle when food such as vegetables is poured over it, which is preferable.
(粘度)
本発明の飲料の25℃での粘度は、好ましくは30Pa・s未満であり、より好ましくは20Pa・s未満であり、さらに好ましくは10Pa・s未満であり、また、好ましくは0.5Pa・s以上であり、より好ましくは0.75Pa・s以上であり、さらに好ましくは0.9Pa・s以上である。
なお、液状調味料の粘度の値は、BH形粘度計を使用し、品温25℃、回転数10rpmの条件で、ローターNo.3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。
(viscosity)
The viscosity of the beverage of the present invention at 25° C. is preferably less than 30 Pa·s, more preferably less than 20 Pa·s, still more preferably less than 10 Pa·s, and preferably 0.5 Pa·s. or more, more preferably 0.75 Pa·s or more, and still more preferably 0.9 Pa·s or more.
The value of the viscosity of the liquid seasoning was measured using a BH viscometer under the conditions of a product temperature of 25° C. and a rotation speed of 10 rpm. 3, and calculated from the reading when the rotor rotates twice after the start of measurement.
(豆乳及び豆乳発酵物)
液状調味料に用いる豆乳は、特に限定されず、従来公知の豆乳を用いることができる。豆乳とは、大豆を水に浸した後にすり潰し、加熱、ろ過を行って得られる乳状物である。
(Soy milk and fermented soy milk)
The soymilk used for the liquid seasoning is not particularly limited, and conventionally known soymilk can be used. Soymilk is a milky product obtained by soaking soybeans in water, grinding, heating, and filtering.
液状調味料に用いる豆乳発酵物は、特に限定されず、従来公知の豆乳発酵物を用いることができる。豆乳発酵物は、例えば、豆乳に糖類を添加し、そこに乳酸菌を加えて発酵させ、豆乳の粘性を高めるために好適な培養時間と培養温度の条件下で発酵させる方法により得ることができる。 The fermented soymilk used for the liquid seasoning is not particularly limited, and conventionally known fermented soymilk can be used. A soymilk fermented product can be obtained, for example, by adding sugars to soymilk, adding lactic acid bacteria to ferment the mixture, and fermenting the mixture under conditions of culture time and culture temperature suitable for increasing the viscosity of soymilk.
豆乳発酵物の粘度は発酵の条件を調節することで、所望の範囲内に調節することができる。豆乳発酵物の粘度は、好ましくは6000mP・s未満であり、より好ましくは5000mP・s未満であり、さらに好ましくは4000mP・s未満である。なお、豆乳発酵物の粘度は、上述の液状調味料の粘度と同様の方法により測定することができる。 The viscosity of the fermented soymilk can be adjusted within a desired range by adjusting the fermentation conditions. The viscosity of the fermented soymilk is preferably less than 6000 mP·s, more preferably less than 5000 mP·s, still more preferably less than 4000 mP·s. The viscosity of the fermented soymilk can be measured by the same method as the viscosity of the liquid seasoning described above.
豆乳発酵物の含有量は、豆乳及び豆乳発酵物の合計含有量に対して、10質量%以上90質量%以下であり、好ましくは12質量%以上であり、より好ましくは15質量%以上であり、また、好ましくは70質量%以下であり、より好ましくは50質量%以下であり、さらに好ましくは30質量%以下である。豆乳発酵物の含有量が上記数値範囲内であれば、発酵感があり、チーズ風味を付与できる液状調味料を提供することができる。 The content of fermented soymilk is 10% by mass or more and 90% by mass or less, preferably 12% by mass or more, and more preferably 15% by mass or more, relative to the total content of soymilk and fermented soymilk. Also, it is preferably 70% by mass or less, more preferably 50% by mass or less, and still more preferably 30% by mass or less. If the content of the fermented soymilk is within the above numerical range, it is possible to provide a liquid seasoning that has a fermented feeling and can impart a cheese flavor.
豆乳及び豆乳発酵物の合計含有量は、液状調味料の全量に対して、好ましくは2質量%以上20質量%以下であり、より好ましくは3質量%以上であり、さらに好ましくは4質量%以上であり、また、より好ましくは18質量%以下であり、さらに好ましくは16質量%以下である。豆乳及び豆乳発酵物の合計含有量が上記数値範囲内であれば、液状調味料に発酵感及びチーズ風味を付与し易くなる。 The total content of soymilk and fermented soymilk is preferably 2% by mass or more and 20% by mass or less, more preferably 3% by mass or more, and still more preferably 4% by mass or more, relative to the total amount of the liquid seasoning. and more preferably 18% by mass or less, and still more preferably 16% by mass or less. If the total content of soymilk and fermented soymilk is within the above numerical range, it becomes easier to impart a fermented feeling and cheese flavor to the liquid seasoning.
(味噌)
液状調味料に用いる味噌は、特に限定されず、従来公知の味噌を用いることができる。味噌としては、一般的に味噌あるいは中華味噌と称されるものであればいずれのものでも良い。具体的には、米味噌、麦味噌、豆味噌、調合味噌、白味噌、赤味噌、白あら味噌、信州味噌、八丁味噌、西京味噌、三州味噌、江戸甘味噌、御膳味噌、越後味噌、薩摩味噌、仙台味噌、長崎味噌、桜味噌、豆板醤、甜麺醤、海鮮醤、コチュジャン、タチウオ、トウチジャンなどが挙げられる。
(miso)
The miso used for the liquid seasoning is not particularly limited, and conventionally known miso can be used. Any miso may be used as long as it is generally called miso or Chinese miso. Specifically, rice miso, barley miso, soybean miso, blended miso, white miso, red miso, white rough miso, Shinshu miso, Hatcho miso, Saikyo miso, Sanshu miso, Edo sweet miso, Gozen miso, Echigo miso, and Satsuma miso. Miso, Sendai miso, Nagasaki miso, cherry blossom miso, bean sauce, sweet soy sauce, hoisin sauce, gochujang, cutlassfish, touchijang, and the like.
味噌の含有量は、液状調味料の全量に対して、好ましくは0.1質量%以上5.0質量%以下であり、より好ましくは0.2質量%以上であり、さらに好ましくは0.3質量%以上であり、さらにより好ましくは0.4質量%以上であり、また、より好ましくは4.0質量%以下であり、さらに好ましくは3.0質量%以下であり、さらにより好ましくは2.0質量%以下である。味噌の含有量が上記範囲内であれば、液状調味料に発酵感及びチーズ風味を付与し易くなる。 The content of miso is preferably 0.1% by mass or more and 5.0% by mass or less, more preferably 0.2% by mass or more, and still more preferably 0.3% by mass, relative to the total amount of the liquid seasoning. % by mass or more, still more preferably 0.4% by mass or more, more preferably 4.0% by mass or less, still more preferably 3.0% by mass or less, still more preferably 2 0% by mass or less. If the content of miso is within the above range, it becomes easy to impart a fermented feeling and cheese flavor to the liquid seasoning.
(食用油脂)
液状調味料に用いる食用油脂は、特に限定されず、従来公知の食用油脂を用いることができる。食用油脂としては、例えば、菜種油、大豆油、パーム油、綿実油、コーン油、ひまわり油、サフラワー油、胡麻油、オリーブ油、亜麻仁油、米油、椿油、荏胡麻油、グレープシードオイル、ピーナッツオイル、アーモンドオイル、アボカドオイル等の植物油脂、魚油、牛脂、豚脂、鶏脂、又は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を挙げることができる。これらの中でも、菜種油、大豆油、コーン油、パーム油、又はこれらの混合油を用いることが好ましい。
(Edible oils and fats)
Edible oils and fats used in liquid seasonings are not particularly limited, and conventionally known edible oils and fats can be used. Edible oils and fats include, for example, rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, camellia oil, perilla sesame oil, grapeseed oil, peanut oil, and almond oil. Oil, vegetable oils such as avocado oil, fish oil, beef tallow, lard, chicken fat, MCT (medium chain fatty acid triglyceride), diglyceride, hydrogenated oil, transesterified oil, etc. Chemically or enzymatically treated Obtained oils and fats, etc. can be mentioned. Among these, rapeseed oil, soybean oil, corn oil, palm oil, or mixed oils thereof are preferably used.
食用油脂の含有量は、液状調味料の全量に対して、好ましくは0.1質量%以上40質量%以下であり、より好ましくは1質量%以上であり、さらに好ましくは5質量%以上であり、さらにより好ましくは10質量%以上であり、また、より好ましくは35質量%以下であり、さらに好ましくは30質量%以下である。食用油脂の含有量が上記範囲内であれば、液状調味料の乳化状態を維持し易い。 The content of the edible oil is preferably 0.1% by mass or more and 40% by mass or less, more preferably 1% by mass or more, and still more preferably 5% by mass or more, relative to the total amount of the liquid seasoning. , Still more preferably 10% by mass or more, more preferably 35% by mass or less, and still more preferably 30% by mass or less. If the content of the edible oil is within the above range, it is easy to maintain the emulsified state of the liquid seasoning.
(増粘剤)
液状調味料には、乳化状態を維持し易くするために増粘剤をさらに配合してもよい。増粘剤としては、加工澱粉及び/又はガム類を用いることができる。加工澱粉としては、例えば、アセチル化アジピン酸架橋澱粉、アセチル化リン酸架橋澱粉、アセチル化酸化澱粉、オクテニルコハク酸澱粉ナトリウム、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化リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉、リン酸架橋澱粉、及びリン酸化澱粉等が挙げられる。これらの加工澱粉の中でも、オクテニルコハク酸澱粉ナトリウムを用いることが好ましい。ガム類としては、例えば、キサンタンガム、コンニャクガム、グアーガム、タマリンドシードガム、ローカストビーンガム、ジェランガム、及びアラビアガム等が上げられる。これらのガム類の中でも、キサンタンガムを用いることが好ましい。但し、ウェランガムを用いないことが好ましい。これらの増粘剤は1種単独で用いてもよいし、2種以上を併用してもよい。
(thickener)
The liquid seasoning may further contain a thickening agent to facilitate maintenance of the emulsified state. Modified starch and/or gums can be used as thickeners. Examples of processed starch include acetylated adipic acid cross-linked starch, acetylated phosphate cross-linked starch, acetylated oxidized starch, sodium octenyl succinate, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, phosphate Examples include acid monoesterified phosphate crosslinked starch, phosphate crosslinked starch, and phosphated starch. Among these modified starches, sodium starch octenyl succinate is preferably used. Examples of gums include xanthan gum, konjac gum, guar gum, tamarind seed gum, locust bean gum, gellan gum, and gum arabic. Among these gums, it is preferable to use xanthan gum. However, it is preferable not to use welan gum. These thickeners may be used singly or in combination of two or more.
増粘剤の含有量は、液状調味料の全量に対して、好ましくは0.1質量%以上であり、より好ましくは0.3質量%以上であり、さらに好ましくは0.5質量%以上であり、また、好ましくは5質量%以下であり、より好ましくは4質量%以下であり、さらに好ましくは3質量%以下である。増粘剤の含有量が上記範囲内であれば、液状調味料の乳化状態を維持し易く、発酵感及びチーズ風味を感じ易くなる。 The content of the thickener is preferably 0.1% by mass or more, more preferably 0.3% by mass or more, and still more preferably 0.5% by mass or more, relative to the total amount of the liquid seasoning. Also, it is preferably 5% by mass or less, more preferably 4% by mass or less, and still more preferably 3% by mass or less. If the content of the thickener is within the above range, the emulsified state of the liquid seasoning is easily maintained, and the fermented feeling and cheese flavor are easily perceived.
(酸材)
液状調味料には、酸材をさらに配合してもよい。酸材としては、例えば、食酢(酢酸)、クエン酸、リンゴ酸、乳酸、ソルビン酸、安息香酸、アジピン酸、フマル酸、コハク酸等の有機酸及びそれらの塩、燐酸、塩酸等の無機酸及びそれらの塩、レモン果汁、リンゴ果汁、オレンジ果汁、乳酸発酵乳等を用いることができる。これらは1種単独で用いてもよいし、2種以上を併用してもよい。これらの酸材を配合することで、液状調味料のpHを所望の数値範囲内に調整したり、液状調味料の風味のバランスを良好にしたりすることができる。
(acid material)
The liquid seasoning may further contain an acid material. Examples of acid materials include organic acids such as vinegar (acetic acid), citric acid, malic acid, lactic acid, sorbic acid, benzoic acid, adipic acid, fumaric acid, and succinic acid, salts thereof, and inorganic acids such as phosphoric acid and hydrochloric acid. and salts thereof, lemon juice, apple juice, orange juice, lactic acid-fermented milk and the like can be used. These may be used individually by 1 type, and may use 2 or more types together. By blending these acid materials, it is possible to adjust the pH of the liquid seasoning within a desired numerical range and improve the flavor balance of the liquid seasoning.
液状調味料中の酸材の含有量は、酸材の種類や目的とするpHに応じて適宜調節することができる。例えば、酸材として食酢(酸度4%)を用いる場合、食酢の含有量は、好ましくは1質量%以上であり、より好ましくは2質量%以上であり、さらに好ましくは3質量%以上であり、また、好ましくは20質量%以下であり、より好ましくは15質量%以下であり、さらに好ましくは10質量%以下である。食酢(酸度4%)の含有量が上記範囲内であれば、液状調味料の微生物発生を制御して保存性を高めながら、液状調味料本来の風味を維持し易くなる。 The content of the acid material in the liquid seasoning can be appropriately adjusted according to the type of acid material and the target pH. For example, when vinegar (acidity 4%) is used as the acid material, the content of vinegar is preferably 1% by mass or more, more preferably 2% by mass or more, and still more preferably 3% by mass or more, Also, it is preferably 20% by mass or less, more preferably 15% by mass or less, and even more preferably 10% by mass or less. If the content of vinegar (acidity 4%) is within the above range, it becomes easy to maintain the original flavor of the liquid seasoning while controlling the microbial growth of the liquid seasoning and improving the preservability.
(他の原料)
液状調味料は、上述した原料以外に、本発明の効果を損なわない範囲で液状調味料に通常用いら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、醤油、みりん、食塩、白胡麻、茶胡麻、グルタミン酸ナトリウム、ブイヨン等の調味料、ぶどう糖、果糖、蔗糖、麦芽糖、オリゴ糖、トレハロース等の糖類、からし粉、胡椒等の香辛料、レシチン、リゾレシチン、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル等の乳化剤、アスコルビン酸、ビタミンE等の酸化防止剤、静菌剤等が挙げられる。
(Other raw materials)
In addition to the raw materials described above, the liquid seasoning can appropriately select and contain various raw materials commonly used in liquid seasonings within a range that does not impair the effects of the present invention. For example, seasonings such as soy sauce, mirin, salt, white sesame, brown sesame, monosodium glutamate, bouillon, sugars such as glucose, fructose, sucrose, maltose, oligosaccharides and trehalose, spices such as mustard powder and pepper, lecithin, Examples include emulsifiers such as lysolecithin, glycerin fatty acid esters, polyglycerin fatty acid esters, and sucrose fatty acid esters, antioxidants such as ascorbic acid and vitamin E, and bacteriostatic agents.
<液状調味料の製造方法>
本発明の液状調味料の製造方法の一例について説明する。例えば、まず、清水、豆乳、豆乳発酵物、味噌、食酢、増粘剤、糖類、及び調味料等の水相原料を混合して、水相を調製する。液状調味料が食用油脂を含まないノンオイルタイプの場合には、得られた水相をそのまま液状調味料とすることができる。
<Method for producing liquid seasoning>
An example of the method for producing the liquid seasoning of the present invention will be described. For example, first, water phase raw materials such as fresh water, soy milk, fermented soy milk, miso, vinegar, thickener, sugars, and seasonings are mixed to prepare the water phase. When the liquid seasoning is a non-oil type that does not contain edible fats and oils, the obtained aqueous phase can be used as the liquid seasoning as it is.
続いて、上記で調製した水相をミキサー等で撹拌しながら、必要に応じて乳化剤を添加した後、油相原料である食用油脂を注加して乳化することで、少なくとも一部に乳化相を有する液状調味料を得ることができる。また、上記で調製した水相に食用油脂を積載して、分離状の液状調味料を得ることもできる。 Subsequently, while stirring the aqueous phase prepared above with a mixer or the like, an emulsifier is added as necessary, and then the edible oil that is the raw material of the oil phase is added and emulsified, so that at least a part of the emulsified phase It is possible to obtain a liquid seasoning having Edible oils and fats can be added to the aqueous phase prepared above to obtain a separate liquid seasoning.
本発明の液状調味料の製造には、通常の液状調味料の製造に使われる装置を用いることができる。このような装置としては、例えば、一般的な撹拌機、スティックミキサー、スタンドミキサー、ホモミキサー等が挙げられる。撹拌機の撹拌羽形状としては、例えばプロペラ翼、タービン翼、パドル翼、アンカー翼等が挙げられる。 For the production of the liquid seasoning of the present invention, an apparatus that is commonly used for the production of liquid seasonings can be used. Examples of such devices include general stirrers, stick mixers, stand mixers, homomixers and the like. Examples of the shape of the stirring blades of the stirrer include propeller blades, turbine blades, paddle blades, and anchor blades.
以下に、実施例と比較例を挙げて本発明をさらに詳細に説明するが、本発明は以下の実施例の内容に限定して解釈されるものではない。 EXAMPLES The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention should not be construed as being limited to the contents of the following examples.
<液状調味料(シーザードレッシング)の製造例1>
[実施例1]
表1に記載の配合割合に準じ、液状調味料を製造した。具体的には、撹拌タンクに、豆乳、豆乳発酵物(粘度:3500mP・s)、味噌、オクテニルコハク酸澱粉ナトリウム、食酢(酸度4%)、キサンタンガム、食塩、グラニュー糖、及び清水を投入して均一に混合することにより、水相を調製した。その後、調製した水相に、油相である菜種油を注加し、乳化処理を行って、乳化状の液状調味料を製造した。
<Production example 1 of liquid seasoning (Caesar dressing)>
[Example 1]
A liquid seasoning was produced according to the blending ratio shown in Table 1. Specifically, soymilk, fermented soymilk (viscosity: 3500 mP s), miso, sodium starch octenyl succinate, vinegar (acidity 4%), xanthan gum, salt, granulated sugar, and fresh water are put into a stirring tank and mixed uniformly. An aqueous phase was prepared by mixing to Thereafter, rapeseed oil, which is an oil phase, was added to the prepared aqueous phase, and an emulsification treatment was performed to produce an emulsified liquid seasoning.
[実施例2]
豆乳の配合量を9質量%に変更し、豆乳発酵物の配合量を1質量%に変更した以外は、実施例1と同様にして液状調味料を製造した。
[Example 2]
A liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of soymilk was changed to 9% by mass and the blending amount of the fermented soymilk was changed to 1% by mass.
[実施例3]
豆乳の配合量を1質量%に変更し、豆乳発酵物の配合量を9質量%に変更した以外は、実施例1と同様にして液状調味料を製造した。
[Example 3]
A liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of soymilk was changed to 1% by mass and the blending amount of the fermented soymilk was changed to 9% by mass.
[実施例4]
豆乳の配合量を2.5質量%に変更し、豆乳発酵物の配合量を2.5質量%に変更した以外は、実施例1と同様にして液状調味料を製造した。
[Example 4]
A liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of soymilk was changed to 2.5% by mass and the blending amount of the fermented soymilk was changed to 2.5% by mass.
[実施例5]
豆乳の配合量を12.5質量%に変更し、豆乳発酵物の配合量を2.5質量%に変更した以外は、実施例1と同様にして液状調味料を製造した。
[Example 5]
A liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of soymilk was changed to 12.5% by mass and the blending amount of the fermented soymilk was changed to 2.5% by mass.
[比較例1]
豆乳を配合せず、豆乳発酵物の配合量を10質量%に変更した以外は、実施例1と同様にして液状調味料を製造した。
[Comparative Example 1]
A liquid seasoning was produced in the same manner as in Example 1, except that soymilk was not blended and the blending amount of the fermented soymilk was changed to 10% by mass.
[比較例2]
豆乳の配合量を9.5質量%に変更し、豆乳発酵物の配合量を0.5質量%に変更した以外は、実施例1と同様にして液状調味料を製造した。
[Comparative Example 2]
A liquid seasoning was produced in the same manner as in Example 1, except that the blending amount of soymilk was changed to 9.5% by mass and the blending amount of the fermented soymilk was changed to 0.5% by mass.
[実施例6]
味噌を配合しなかった以外は、実施例1と同様にして液状調味料を製造した。
[Example 6]
A liquid seasoning was produced in the same manner as in Example 1, except that miso was not blended.
[実施例7]
味噌の配合量を2質量%に変更した以外は、実施例1と同様にして液状調味料を製造した。
[Example 7]
A liquid seasoning was produced in the same manner as in Example 1, except that the miso content was changed to 2% by mass.
(粘度の測定)
上記で得られた各液状調味料について、BH形粘度計を使用し、品温25℃、回転数10rpmの条件で、ローターNo.3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。測定の結果、液状調味料の粘度は、全て10Pa・s未満以下であった。
(Measurement of viscosity)
Each of the liquid seasonings obtained above was measured using a BH viscometer at a product temperature of 25°C and a rotation speed of 10 rpm. 3, and calculated from the reading when the rotor rotates twice after the start of measurement. As a result of measurement, the viscosities of all the liquid seasonings were less than 10 Pa·s or less.
(官能評価)
複数名の訓練されたパネルが、上記で得られた各液状調味料の風味について、下記の基準で官能評価を行った。評点を表1に示した。評点が3点以上であれば、良好な結果であると言える。なお、比較例1の風味を基準(1点)とした。
[評価基準]
5:発酵感及びチーズ風味が非常に良く感じられた。
4:発酵感及びチーズ風味が良く感じられた。
3:発酵感及びチーズ風味がやや感じられた。
2:発酵感及びチーズ風味があまり感じられなかった。
1:発酵感及びチーズ風味が全く感じられなかった。
(sensory evaluation)
A plurality of trained panels performed a sensory evaluation of the flavor of each liquid seasoning obtained above according to the following criteria. The scores are shown in Table 1. If the score is 3 points or more, it can be said that the result is good. The flavor of Comparative Example 1 was used as a standard (1 point).
[Evaluation criteria]
5: Fermented feeling and cheese flavor were felt very well.
4: Good fermented feeling and cheese flavor were felt.
3: Fermented feeling and cheese flavor were felt a little.
2: Fermented feeling and cheese flavor were hardly felt.
1: Fermented feeling and cheese flavor were not felt at all.
実施例1~7の液状調味料はいずれも、動物性蛋白質原料であるチーズを使用せずに、発酵感があり、チーズ風味を付与することができた。
比較例1の液状調味料は、豆乳を全く配合していないため、発酵感が無く、チーズ風味を付与することができなかった。
比較例2の液状調味料は、豆乳発酵物の含有量が少な過ぎたため、発酵感がほとんど無く、チーズ風味をほとんど付与することができなかった。
All of the liquid seasonings of Examples 1 to 7 had a fermented feeling and were able to impart a cheese flavor without using cheese, which is an animal protein raw material.
Since the liquid seasoning of Comparative Example 1 did not contain soymilk at all, it did not have a fermented feeling and could not impart a cheese flavor.
Since the liquid seasoning of Comparative Example 2 contained too little fermented soymilk, it had almost no fermented feeling and could hardly impart cheese flavor.
<液状調味料(シーザードレッシング)の製造例2>
[実施例8]
表2に記載の配合割合に準じ、液状調味料を製造した。具体的には、撹拌タンクに、豆乳、豆乳発酵物、味噌、オクテニルコハク酸澱粉ナトリウム、食酢(酸度4%)、キサンタンガム、食塩、グラニュー糖、及び清水を投入して均一に混合することにより、ノンオイルタイプの液状調味料を製造した。
<Production example 2 of liquid seasoning (Caesar dressing)>
[Example 8]
A liquid seasoning was produced according to the blending ratio shown in Table 2. Specifically, soymilk, fermented soymilk, miso, sodium starch octenyl succinate, vinegar (acidity 4%), xanthan gum, salt, granulated sugar, and fresh water are added to a stirring tank and uniformly mixed to obtain an oil-free mixture. type of liquid seasoning was produced.
[実施例9]
表2に記載の配合割合に準じ、液状調味料を製造した。具体的には、撹拌タンクに、豆乳、豆乳発酵物、味噌、オクテニルコハク酸澱粉ナトリウム、キサンタンガム、及び清水を投入して均一に混合することにより、水相を調製した。その後、調製した水相に、油相である菜種油を注加し、乳化処理を行って、乳化状の液状調味料を製造した。
[Example 9]
A liquid seasoning was produced according to the blending ratio shown in Table 2. Specifically, soymilk, fermented soymilk, miso, sodium starch octenyl succinate, xanthan gum, and clear water were put into a stirring tank and uniformly mixed to prepare an aqueous phase. After that, rapeseed oil, which is an oil phase, was added to the prepared aqueous phase, and an emulsification treatment was performed to produce an emulsified liquid seasoning.
[比較例3]
豆乳を配合せず、豆乳発酵物の配合量を10質量%に変更した以外は、実施例8と同様にして液状調味料を製造した。
[Comparative Example 3]
A liquid seasoning was produced in the same manner as in Example 8, except that no soymilk was used and the amount of fermented soymilk was changed to 10% by mass.
(粘度の測定)
上記で得られた各液状調味料について、上記の<液状調味料の製造例1>と同様にして、粘度を測定した。測定の結果、液状調味料の粘度は、全て10Pa・s未満以下であった。
(Measurement of viscosity)
The viscosity of each liquid seasoning obtained above was measured in the same manner as in <Production Example 1 of liquid seasoning>. As a result of measurement, the viscosities of all the liquid seasonings were less than 10 Pa·s or less.
(官能評価)
上記で得られた各液状調味料について、上記の<液状調味料の製造例1>と同様にして、官能評価を行った。結果を表2に示した。評点が3点以上であれば、良好な結果であると言える。なお、比較例3の風味を基準(1点)とした。
(sensory evaluation)
For each of the liquid seasonings obtained above, sensory evaluation was performed in the same manner as in <Production Example 1 of liquid seasoning>. Table 2 shows the results. If the score is 3 points or more, it can be said that the result is good. The flavor of Comparative Example 3 was used as a standard (1 point).
実施例8、9の液状調味料はいずれも、動物性蛋白質原料であるチーズを使用せずに、発酵感があり、チーズ風味を付与することができた。
比較例3の液状調味料は、豆乳を全く配合していないため、発酵感が無く、チーズ風味を付与することができなかった。
Both of the liquid seasonings of Examples 8 and 9 had a fermented feeling and were able to impart a cheese flavor without using cheese, which is an animal protein raw material.
Since the liquid seasoning of Comparative Example 3 did not contain soy milk, it did not have a fermented feeling and could not impart a cheese flavor.
Claims (8)
豆乳及び豆乳発酵物を含有し、
前記豆乳及び前記豆乳発酵物の合計含有量が、前記液状調味料の全量に対して、2質量%以上20質量%以下であり、
前記豆乳発酵物の含有量が、前記豆乳及び前記豆乳発酵物の合計含有量に対して、10質量%以上90質量%以下であることを特徴とする、
液状調味料。 A liquid seasoning that does not contain animal protein raw materials,
Contains soy milk and fermented soy milk,
The total content of the soymilk and the fermented soymilk is 2% by mass or more and 20% by mass or less with respect to the total amount of the liquid seasoning,
The content of the fermented soymilk is 10% by mass or more and 90% by mass or less with respect to the total content of the soymilk and the fermented soymilk,
liquid seasoning.
請求項1に記載の液状調味料。 The total content of the soymilk and the fermented soymilk is 3 % by mass or more and 18 % by mass or less with respect to the total amount of the liquid seasoning,
The liquid seasoning according to claim 1.
請求項1に記載の液状調味料。 characterized by further containing miso,
The liquid seasoning according to claim 1.
請求項1に記載の液状調味料。 characterized by further containing starch sodium octenyl succinate,
The liquid seasoning according to claim 1.
請求項1に記載の液状調味料。 characterized by further containing edible fats and oils,
The liquid seasoning according to claim 1.
請求項5に記載の液状調味料。 The content of the edible oil is 0.1% by mass or more and 40% by mass or less with respect to the total amount of the liquid seasoning,
The liquid seasoning according to claim 5.
請求項1に記載の液状調味料。 characterized by a water content of 20% by mass or more,
The liquid seasoning according to claim 1.
請求項1~7のいずれか一項に記載の液状調味料。 characterized in that the viscosity of the liquid seasoning is less than 30 Pa s,
The liquid seasoning according to any one of claims 1-7.
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