JPH02163062A - Liquid seasoning composition - Google Patents

Liquid seasoning composition

Info

Publication number
JPH02163062A
JPH02163062A JP63318032A JP31803288A JPH02163062A JP H02163062 A JPH02163062 A JP H02163062A JP 63318032 A JP63318032 A JP 63318032A JP 31803288 A JP31803288 A JP 31803288A JP H02163062 A JPH02163062 A JP H02163062A
Authority
JP
Japan
Prior art keywords
composition
seasoning composition
seasoning
liquid
liquid seasoning
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.)
Pending
Application number
JP63318032A
Other languages
Japanese (ja)
Inventor
Kenji Hirasa
平佐 建二
Hisae Kobayashi
小林 久枝
Shinichi Sakamoto
坂本 慎一
Yuuko Igarashi
五十嵐 夕子
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Lion Corp
Original Assignee
Lion Corp
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Lion Corp filed Critical Lion Corp
Priority to JP63318032A priority Critical patent/JPH02163062A/en
Publication of JPH02163062A publication Critical patent/JPH02163062A/en
Pending legal-status Critical Current

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  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

PURPOSE:To obtain a liquid seasoning composition having moderate consistency and chewy sense of eating with excellent texture by blending bread crumb in an amount within a prescribed range of wt.% in the total composition. CONSTITUTION:A liquid seasoning composition, obtained by blending 0.5-15wt.%, more preferably 3-10wt.% based crumb in the total composition and having the above-mentioned characteristics. Furthermore, the kind of the afore- mentioned bread crumb is not especially limited and normally commercially available bread crumb can be used. Bread crumb having 0.2-8mm, especially 0.5-5mm particle diameter can be preferably used. The above-mentioned liquid seasoning composition is prepared in the form of canned sauce, table sauce, dressing, soup, 'MISO' (fermented bean paste), etc. In this case, suitable ingredients of saccharides, such as lactose, granulated sugar, glucose or liquid sugar, and seasoning, such as citric acid or edible vinegar, are blended according to the purpose to afford a favorite seasoning composition.

Description

【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、缶詰ソース、卓上ソース、ドレッシング、ス
ープ、みそ、デイツプ等の液状調味料組成物に関する。
DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to liquid seasoning compositions for canned sauces, tabletop sauces, dressings, soups, miso, soups, and the like.

〔従来の技術〕[Conventional technology]

従来、ソース類、ドレッシング類等の液状調味料の製造
においては、調味料に適度な粘度、食感を与え、テクス
チャーを向上させるため、小麦粉、各種でんぷん、高分
子多糖類等の高分子物質を単独で或いは2種以上を組み
合わせて調味料に配合し、いわゆる高分子ネットワーク
の形成によって粘稠性を付与することが行われている。
Traditionally, in the production of liquid seasonings such as sauces and dressings, polymeric substances such as wheat flour, various starches, and polymeric polysaccharides are used to give the seasonings appropriate viscosity and texture, and to improve the texture. They are blended into seasonings either singly or in combination of two or more to impart viscosity through the formation of a so-called polymer network.

〔発明が解決しようとする課題〕[Problem to be solved by the invention]

しかし、上記方法によって調味料のテクスチャーを調整
する場合、調味料に見かけの上で使用上適当であると思
われる粘稠性を与えると、高分子ネットワーク間に切れ
目がなくなり、このため歯切れのよい食感を得られない
ことがある。一方、歯切れのよい食感を得ようとすると
、高分子増粘剤の配合量をある程度まで減らさなければ
ならず、このため見かけの上で使用上適当な粘稠性を有
する調味料を得ることができなかった。
However, when adjusting the texture of a seasoning using the above method, if the seasoning is given a consistency that is apparently suitable for use, there will be no breaks between the polymer networks, resulting in a crisp texture. You may not be able to get the texture. On the other hand, in order to obtain a crisp texture, it is necessary to reduce the amount of polymer thickener to a certain extent, which makes it difficult to obtain a seasoning that has an apparent consistency suitable for use. I couldn't do it.

特に、みそ様の調味料を製造する場合、組成中のみそ配
合量を減らしたときは各種増粘剤を用いて粘度を補う必
要があるが、この場合みそ様の歯切れのよいテクスチャ
ーが得られなくなるものである。一方、組成中のみそ配
合量を増やすと、調味料全体の香味バランスがくずれた
り、コス1〜が高くなったりする問題がある。
In particular, when producing miso-like seasonings, it is necessary to use various thickeners to compensate for the viscosity when the amount of miso in the composition is reduced; however, in this case, a crisp miso-like texture cannot be obtained. It is something that will disappear. On the other hand, if the amount of miso added in the composition is increased, there is a problem that the flavor balance of the seasoning as a whole is lost and the cost 1~ becomes high.

このため、従来より液体調味料に対して適度な粘度と歯
切れのよい食感の両方を付与することが要望されている
が、十分満足すべき手段は未だ提案されていない。
For this reason, it has been desired to impart both appropriate viscosity and crisp texture to liquid seasonings, but no satisfactory means has yet been proposed.

本発明は、上記事情に鑑みなされたもので、適度な粘稠
性と歯切れのよい食感とを兼備し、優れたテクスチャー
を有する液状調味料組成物を提供することを目的とする
The present invention was made in view of the above circumstances, and an object of the present invention is to provide a liquid seasoning composition that has both appropriate viscosity and crisp texture, and has an excellent texture.

〔課題を解決するための手段及び作用〕本発明者らは、
上記目的を達成するために鋭意検討を行った結果、液体
調味料組成物に対して全体の0.5〜15重量%のパン
粉、特に粒径が0.2〜8nnのものを配合、分散した
場合、見かけの上で使用上適度な粘稠性を有し、かつ歯
切れのよい食感を付与し得、粘稠性と歯切れのよい食感
とを兼備した調味料が得られることを知見し、本発明を
なすに至った。
[Means and effects for solving the problem] The present inventors,
As a result of intensive studies to achieve the above objective, we blended and dispersed 0.5 to 15% by weight of bread crumbs, especially those with a particle size of 0.2 to 8 nn, to the liquid seasoning composition. In this case, it has been found that it is possible to obtain a seasoning that has an appropriate apparent viscosity for use and can impart a crisp texture, and has both viscosity and a crisp texture. , the present invention was accomplished.

なおこれは、パン粉中のグルテンにより安定化されたで
んぷん粒が調味料中に溶出することなく吸水、膨潤し、
かつでんぷん粒が相互に連続性を持たないためであると
考えられる。
This is because the starch granules stabilized by the gluten in the bread crumbs absorb water and swell without being eluted into the seasoning.
This is thought to be because starch grains do not have continuity with each other.

従って、本発明は1組成物全体の0.5〜15重量%の
パン粉を配合してなる液状調味料組成物を提供するもの
である。ここで、パン粉の配合量は乾燥時における重量
を示す。
Therefore, the present invention provides a liquid seasoning composition containing bread crumbs in an amount of 0.5 to 15% by weight based on the total composition. Here, the blended amount of bread crumbs indicates the weight when dried.

以下、本発明につき更に詳しく説明する。The present invention will be explained in more detail below.

本発明の液状調味料組成物は、上述したように0.5〜
15重量%のパン粉を配合したものである。この場合、
パン粉の配合量が0.5重量%より少ないとパン粉の吸
水、膨潤による粘性付与効果が十分に発揮されず、15
重量%より多いと調味料組成物に流動性がなくなり、液
体調味料としての使用が困難になる。なお、パン粉のよ
り好ましい配合量は3〜10重量%である。
As mentioned above, the liquid seasoning composition of the present invention has a
It contains 15% by weight of bread crumbs. in this case,
If the blending amount of bread crumbs is less than 0.5% by weight, the viscosity imparting effect due to water absorption and swelling of bread crumbs will not be fully exhibited, and 15
If it exceeds % by weight, the seasoning composition will lack fluidity, making it difficult to use it as a liquid seasoning. In addition, a more preferable blending amount of bread crumbs is 3 to 10% by weight.

また、本発明に用いるパン粉の種類に限定はなく、一般
に市販されているものを用いることができる。更に、パ
ン粉の大きさにも制限はないが、粒径0.2〜8m、特
に0.5〜51IW11のものが好適に使用できる。粒
径が0.2mm未満のものでは調味料中にでんぷんがあ
る程度溶出し、調味料液が連続性を持って、適当な歯切
れを与えるのが困難になる場合がある。他方、粒径が8
圃を超えるものは外観上好ましくないと共に、吸水、膨
潤が不十分となり、一定精度を得にくくなる場合がある
Furthermore, the type of bread crumbs used in the present invention is not limited, and commonly commercially available bread crumbs can be used. Further, there is no limit to the size of the bread crumbs, but those with a particle size of 0.2 to 8 m, particularly 0.5 to 51 IW11, can be suitably used. If the particle size is less than 0.2 mm, some starch will dissolve into the seasoning, and the seasoning liquid may have continuity, making it difficult to give it an appropriate crispness. On the other hand, if the particle size is 8
If it exceeds the field, it is unfavorable in terms of appearance, and water absorption and swelling become insufficient, making it difficult to obtain a certain level of accuracy.

本発明の液状調味料組成物は、缶詰ソース、卓上ソース
、ドレッシング、スープ、みそ、デイツプ等に調製され
るものであるが、この場合目的に応じ乳糖、グラニュー
糖、グルコース、液糖等の糖類、クエン酸1食酢等の酸
味料、ホワイトペパー、レッドペパー等のスパイス類、
バター、マーガリン、サラダ油等の油脂類、更に肉エキ
ス類。
The liquid seasoning composition of the present invention is used to prepare canned sauces, tabletop sauces, dressings, soups, miso, soups, etc. Depending on the purpose, sugars such as lactose, granulated sugar, glucose, liquid sugar, etc. , acidulants such as citric acid and vinegar, spices such as white pepper and red pepper,
Fats and oils such as butter, margarine, and salad oil, as well as meat extracts.

アミノ酸類、しょうゆ、みそ、核酸調味料、ケチャツプ
、トマトペースト、食塩、牛乳、脱脂粉乳などの適宜成
分とパン粉とを適宜手段で配合することにより、好みの
調味料組成物を得ることができる。
A desired seasoning composition can be obtained by blending appropriate ingredients such as amino acids, soy sauce, miso, nucleic acid seasoning, ketchup, tomato paste, salt, milk, skim milk powder, etc. with bread crumbs by an appropriate means.

なお、調味料組成物の粘性及び食感の程度を調整するた
めにパン粉と他の増粘剤とを併用してもよい、この場合
、他の増粘剤としては、キサンタンガム、タマリンドウ
ガム、ローカストビーンガム、グアーガム、カラギーナ
ン、ばれいしょでんぶん、コーンスターチ、ワキシスタ
ーチ、各種でんぷんの加工でんぷん、小麦粉等の1種又
は2種以上を用いることができる。
In addition, bread crumbs and other thickeners may be used in combination to adjust the viscosity and texture of the seasoning composition. In this case, the other thickeners include xanthan gum, tamarind gum, One or more of locust bean gum, guar gum, carrageenan, potato starch, corn starch, waxy starch, modified starches of various types of starch, wheat flour, etc. can be used.

〔発明の効果〕〔Effect of the invention〕

以上説明したように、本発明の液状調味料組成物は、0
.5〜15重量%のパン粉を配合したことにより、見か
けの上で使用上適度に高い粘稠性を有し、しかも歯切れ
のよい食感を具備するものである。即ち、従来の液状調
味料組成物においては、粘稠性を高くした場合は歯切れ
が悪くなり、また歯切れをよくするためには粘稠性を低
くすることが必要となるものであったが、本発明によれ
ばこのような従来の問題点が解消され、適度な粘稠性と
共に歯切れのよい食感を付与することができるものであ
る。
As explained above, the liquid seasoning composition of the present invention has 0
.. By incorporating 5 to 15% by weight of bread crumbs, the product appears to have a suitably high viscosity for use and has a crisp texture. That is, in conventional liquid seasoning compositions, when the viscosity is increased, the crispness becomes poor, and in order to improve the crispness, it is necessary to lower the viscosity. According to the present invention, these conventional problems are solved, and it is possible to impart appropriate consistency and crisp texture.

以下、実施例及び比較例によって本発明を具体的に示す
が、本発明は下記実施例に限定されるものではない。
EXAMPLES Hereinafter, the present invention will be specifically illustrated by Examples and Comparative Examples, but the present invention is not limited to the following Examples.

〔実施例、比較例〕[Example, comparative example]

下記組成A、Hの液体調味料をそれぞれ調製し、それら
の粘度、歯切れ感を下記方法で調べた。
Liquid seasonings having the following compositions A and H were prepared, and their viscosity and crispness were examined using the following methods.

果を下記第1表に示す。The results are shown in Table 1 below.

l双人 しょうゆ ごま油 肉エキス 韓国風みそ 食酢 グラニユー糖 加工ばれいしょでんぷん スパイスミックス 食塩 グルタミン酸ソーダ パン粉(粒径0.2〜3.0m) 20.0重量% 10.0# 10.0# 10.0# 2.0  〃 4.0  〃 1、7  〃 4、Qn 2.0II O05〃 第1表に示す配合量 バランス 100.0重量% 結 計 想」【l トマトケチャツプ みりん 砂糖 30.0重量% 12.0# 2、O〃 食塩                3.0 ノ!チ
リパウダー            3.OL!スパイ
スミックス           1.0グルタミン酸
ソーダ          0.5 〃コーンスターチ
           3,017パン粉(粒径1.0
〜6.0an)  第1表に示す配合量45.157/ 計                100.0重量%
急」」シ【貴 BH粘度計(No、 5またはN0060−ター)を用
い、25℃において20rpI11で測定した。
lSoujin Soy Sauce Sesame Oil Meat Extract Korean Style Miso Vinegar Granulated Sugar Processed Potato Starch Spice Mix Salt Sodium Glutamate Bread Flour (Particle Size 0.2-3.0m) 20.0% by Weight 10.0# 10.0# 10.0# 2 .0 〃 4.0 〃 1, 7 〃 4, Qn 2.0II O05〃 Blend amount balance shown in Table 1 100.0% by weight Conclusion "[l Tomato ketchup mirin sugar 30.0% by weight 12.0# 2.O Salt 3.0 No! Chili powder 3. OL! Spice mix 1.0 Sodium glutamate 0.5 Cornstarch 3,017 Bread crumbs (particle size 1.0
~6.0an) Compounding amount shown in Table 1: 45.157/total 100.0% by weight
It was measured using a BH viscometer (No. 5 or No. 0060-ter) at 25° C. and 20 rpm.

1見丸籐毘皿塾 10名のパネラ−に下記基準に従って調味料の歯切れ感
を官能評価させた。なお、第1表の数値は10名の平均
値である。
A panel of 10 people from Ichimimaru Rattan Bisarajuku conducted a sensory evaluation of the crispness of the seasoning according to the following criteria. Note that the values in Table 1 are the average values of 10 people.

5:歯切れが非常によい 4:歯切れがよい 3:普通 2:歯切れがやや悪い 1:歯切れが悪い 第 表 第1表の結果より、液体調味料中にパン粉を配合するこ
とにより、適度な粘性と良好な歯切れ感の両方を付与で
きることが認められる。
5: Very crisp 4: Good crisp 3: Average 2: Slightly crisp 1: Poor crisp From the results in Table 1, it is clear that by incorporating breadcrumbs into the liquid seasoning, appropriate viscosity can be achieved. It is recognized that it is possible to impart both a good crispness and a good sense of crispness.

〔実施例■〕[Example ■]

亙裟Ω しょうゆ              20.0重量%
ごま油             10.0#肉エキス
             10.0韓国風みそ   
         10.Q++食酢        
        2.0グラニユー糖        
    4.0 〃パン粉(粒径2.0〜8.Omm)
     6.0スパイスミツクス         
 4.0食塩                2.0
 〃グルタミン酸ソーダ          0.5 
〃31.5 計                100.0重量%
上記組成Cの液体調味料をそれぞれ調製し、それらの歯
切れ感を上記と同様の方法で調べた結果、歯切れ感は4
.5であった。
亙裟Ω Soy sauce 20.0% by weight
Sesame oil 10.0 #meat extract 10.0 Korean style miso
10. Q++ table vinegar
2.0 granulated sugar
4.0 Bread crumbs (particle size 2.0-8.0mm)
6.0 Spice Mix
4.0 salt 2.0
〃Sodium glutamate 0.5
〃31.5 Total 100.0% by weight
As a result of preparing liquid seasonings of the above composition C and examining their crispness using the same method as above, the crispness was 4.
.. It was 5.

出願人  ラ イ オ ン 株式会社 代理人  弁理士 小 島 隆 司Applicant: Laion Co., Ltd. Agent: Patent Attorney Takashi Kojima

Claims (1)

【特許請求の範囲】[Claims] 1、組成物全体の0.5〜15重量%のパン粉を配合し
てなることを特徴とする液状調味料組成物。
1. A liquid seasoning composition comprising 0.5 to 15% by weight of bread crumbs based on the total composition.
JP63318032A 1988-12-16 1988-12-16 Liquid seasoning composition Pending JPH02163062A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP63318032A JPH02163062A (en) 1988-12-16 1988-12-16 Liquid seasoning composition

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP63318032A JPH02163062A (en) 1988-12-16 1988-12-16 Liquid seasoning composition

Publications (1)

Publication Number Publication Date
JPH02163062A true JPH02163062A (en) 1990-06-22

Family

ID=18094735

Family Applications (1)

Application Number Title Priority Date Filing Date
JP63318032A Pending JPH02163062A (en) 1988-12-16 1988-12-16 Liquid seasoning composition

Country Status (1)

Country Link
JP (1) JPH02163062A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011155922A (en) * 2010-02-02 2011-08-18 Riken Vitamin Co Ltd Process of making chip-type dressing
JP2013141446A (en) * 2012-01-11 2013-07-22 Kikkoman Corp Liquid seasoning containing ingredient material and edible oil

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011155922A (en) * 2010-02-02 2011-08-18 Riken Vitamin Co Ltd Process of making chip-type dressing
JP2013141446A (en) * 2012-01-11 2013-07-22 Kikkoman Corp Liquid seasoning containing ingredient material and edible oil

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