JPS5813366A - Emulsion-like seasoning containing miso - Google Patents
Emulsion-like seasoning containing misoInfo
- Publication number
- JPS5813366A JPS5813366A JP56108158A JP10815881A JPS5813366A JP S5813366 A JPS5813366 A JP S5813366A JP 56108158 A JP56108158 A JP 56108158A JP 10815881 A JP10815881 A JP 10815881A JP S5813366 A JPS5813366 A JP S5813366A
- Authority
- JP
- Japan
- Prior art keywords
- miso
- seasoning
- xanthan gum
- amount
- carrageenan
- 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.)
- Granted
Links
Landscapes
- Seasonings (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は乳化安定性に優れ、かつ流動性の良好なみそ含
有乳化液状調味料に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a miso-containing emulsified liquid seasoning having excellent emulsion stability and good fluidity.
周知のように、みそは栄養価も高く、また日本人の嗜好
に合った特有の風味を有するため、広く使用されている
が、ドレッシングに対してもみそを配合することにより
、みそ味の独特の風味をもったドレッシングを得ること
ができる。As is well known, miso is widely used because it is highly nutritious and has a unique flavor that matches the tastes of Japanese people. You can get a dressing with the flavor of
従来、ドレッシングにみそを配合することは知られてい
る（ｌ＃公昭４３−２０７０２号、同４５−２０９４１
号、特開昭５５−１３０１３号）が、みそなどを配合し
た乳化液状ドレッシング等の調味料の場合、保存中或い
は輸送の際の振とぅなどにより油分が浮上し、分離して
くる場合があり、このため乳化安定性の向上が求められ
ていた。Conventionally, it has been known to mix miso into dressings (l# Publication No. 43-20702, Publication No. 45-20941).
In the case of seasonings such as emulsified liquid dressings containing miso etc., oil may float to the surface and separate due to shaking during storage or transportation. Therefore, there has been a need to improve emulsion stability.
本発明者らは、みそを含有した乳化液状調味料の乳化安
定性につき鋭意研究を行なった結果、乳化液状調味料中
にみそを５〜３０％（重量％、以下同じ）含有させると
共に、安定化剤としてキサンタンガム及び／又はカラゲ
タンを０．０５％以上配合することにより、みそとキサ
ンタンガム、カラゲタンとが相乗的に作用し、乳化液状
調味料の乳化安定性を著しく向上させ、しかも良好なシ
ュードプラスチック性を有し、流動性が良好で、取扱い
易いこ七を知見した。即ち、キサンタンガムやカラゲタ
ンを配合しないみそ含有乳化液状調味料はその乳化安定
性が非常に悪く、またみそ無添加の乳化液状調味料に午
サンタンガムやカラゲタンを配合しても、経Ｈにより油
分の分離が生じ、乳化安定性が十分高いものでないにも
がかわらず、みそとキサンタンガム、カラゲタンを併用
する場合には、乳化安定性が著しく高まり、高温での長
期間保存後においても油分の分離は生じ難く、かつみそ
とキサンタンガム、カラゲナンとの併用により良好なシ
ュードプラスチック性乃至チキソトロピー性が発揮され
、キサンタンガム、カラゲナンの配合で増粘作用が生じ
ても流動性が良好であることを見い出すと共に、このよ
うな効果はみそとキサンタンガム、カラゲナン以外の他
の安定化剤、例えばみそとグアーガム、ペクチン、タマ
リンドシードガム、トラカントガム等との組合せでは得
られない顕著なものであることを知見し、本発明をなす
に至ったものである。As a result of intensive research into the emulsion stability of emulsified liquid seasonings containing miso, the present inventors found that miso was contained in the emulsified liquid seasonings in an amount of 5 to 30% (wt%, the same applies hereinafter) and that the emulsified liquid seasonings were stabilized. By blending 0.05% or more of xanthan gum and/or carraguetan as a curing agent, the miso, xanthan gum, and carraguetan act synergistically, significantly improving the emulsion stability of the emulsified liquid seasoning, and creating a good pseudoplastic. We have found that this material has excellent properties, has good fluidity, and is easy to handle. In other words, miso-containing emulsified liquid seasonings that do not contain xanthan gum or carrageenan have very poor emulsion stability, and even if miso-free emulsified liquid seasonings contain xanthan gum or carrageenan, the oil content will separate due to aging. Although the emulsion stability is not sufficiently high, when miso, xanthan gum, and carraguetan are used together, the emulsion stability increases significantly and oil separation does not occur even after long-term storage at high temperatures. It was found that the combined use of dried bonito miso, xanthan gum, and carrageenan exhibited good pseudoplastic properties and thixotropic properties, and that the combination of xanthan gum and carrageenan had good fluidity even though the thickening effect occurred. The present invention has been made based on the discovery that these effects are remarkable and cannot be obtained by combining miso with other stabilizers other than xanthan gum and carrageenan, such as miso and guar gum, pectin, tamarind seed gum, and tracanth gum. This is what led to this.
以下、本発明につき詳しく説明する。The present invention will be explained in detail below.
本発明の乳化液状調味料は、みそを含有すると共に、キ
サンタンガム及び／又はカラゲナンを安定化剤として使
用したものである。The emulsified liquid seasoning of the present invention contains miso and uses xanthan gum and/or carrageenan as a stabilizer.
この場合、みそとしては原料の種類、その使用割合、塩
濃度などに制限されず、いずれのもので■：
も使用することができる。みその配合量は全体の５〜３
０％とすることが必要で、この範囲においてキサンタン
ガム、カラゲナンとの相乗効果が有効に発揮され、調味
料の分散安定性が著しく向上し、かつ流動性も非常に良
好である。これに対し、みその配合量が５％より少ない
とキサンタンガム、カラゲナンとの相互作用が十分でな
く、調味料に経日によりかなりの油分分離が生じ、分散
安定性が低下するため、本発明の目的が達成されない。In this case, the miso is not limited by the type of raw materials, their usage ratio, salt concentration, etc., and any miso can be used. The amount of miso added is 5 to 3 of the total.
In this range, the synergistic effect with xanthan gum and carrageenan is effectively exhibited, the dispersion stability of the seasoning is significantly improved, and the fluidity is also very good. On the other hand, if the blended amount of miso is less than 5%, the interaction with xanthan gum and carrageenan will not be sufficient, and considerable oil separation will occur in the seasoning over time, resulting in a decrease in dispersion stability. Purpose not achieved.
また、みその配合量が３０％より高いとみその性状が強
くなり、ドレッシングとしての望ましいテキスチャー、
味が消失し、好ましくない。なお、みそより好ましい配
合量は５〜１５％である。In addition, when the amount of miso added is higher than 30%, the properties of miso become stronger, resulting in a desirable texture as a dressing.
Taste disappears and is not desirable. In addition, the blending amount is more preferable than miso and is 5 to 15%.
また、キサンタンガム、カラゲナンの配合量は０．０５
〜１％、より好ましくは０．１〜０．５％であり、この
範囲においてみそとの相乗効果が良好に発揮され、分散
安定性が高く、流動性の良好な優れた品質の調味料が得
られる。これに対し、キサンタンガム、カラゲナンの配
合量が０．０５％より少ない場合には調味料の分散安定
性が悪く、また１％より多い場合にはミースト状となり
、ドレッシングのテキスチャーを損なう欠点がある。In addition, the amount of xanthan gum and carrageenan is 0.05
~1%, more preferably 0.1 to 0.5%, and within this range, a synergistic effect with miso is well exhibited, and a seasoning of excellent quality with high dispersion stability and good fluidity is obtained. can get. On the other hand, if the amount of xanthan gum or carrageenan is less than 0.05%, the dispersion stability of the seasoning is poor, and if it is more than 1%, it becomes measty, which has the drawback of impairing the texture of the dressing.
本発明のみそ含有乳化液状調味料は、サラダドレッシン
グ等として用いられるもので、その種類、使用目的に応
じた適宜な成分が配合される。例えば、水相を構成する
成分としては水、酢、醤油、食塩、卵黄、砂糖、グルタ
ミン酸ソーダ等の化学調味料、香辛料などが用いられ、
また油相を構成する成分としては大豆油等の植物油やフ
レーバ、色素等の油脂可溶性成分などが用いられる。な
お、必要により香辛料粉末やごま等の粉粒状物を懸濁又
は沈殿させることにより配合することもできる。The miso-containing emulsified liquid seasoning of the present invention is used as a salad dressing, etc., and appropriate ingredients are added depending on the type and purpose of use. For example, water, vinegar, soy sauce, salt, egg yolk, sugar, chemical seasonings such as monosodium glutamate, and spices are used as ingredients constituting the aqueous phase.
In addition, as components constituting the oil phase, vegetable oils such as soybean oil, and fat-soluble components such as flavors and pigments are used. Incidentally, if necessary, it can also be blended by suspending or precipitating powdery substances such as spice powder and sesame seeds.
本発明の乳化液状調味料は、通常０／Ｗ型に調製される
もので、常法により製造することができる。The emulsified liquid seasoning of the present invention is usually prepared in the 0/W type and can be produced by a conventional method.
而して、本発明に係るみそ含有乳化液状調味料は、みそ
を全体の５〜３０％配合すると共に、キサンタンガム及
び／又はカラゲナンを全体の０．０５〜１％配合したこ
とにより、みそとキサンタンガム、カラゲナンとが相乗
的に作用し合い、調味料の分散安定性を非常に優れたも
のにする。このため、本発明の調味料は、長期間高温で
保存しても安定であり、また輸送中などにおける振とう
によっても油分の分離が生じ隷いものである。しかも、
本発明はみそとキサンタンガム及び／又はカラゲナンと
の併用により良好なシュードプラスチック性乃至チキソ
トロピー性を示し、増粘されても流動性が良好であるた
め、製造時において容器に充填し易く、また使用に際し
て容器から流れ出易く、取扱性に優れているものである
。Therefore, the miso-containing emulsified liquid seasoning according to the present invention contains miso in an amount of 5 to 30% of the total amount and xanthan gum and/or carrageenan in an amount of 0.05 to 1% of the total amount. , and carrageenan act synergistically to give the seasoning excellent dispersion stability. Therefore, the seasoning of the present invention is stable even when stored at high temperatures for a long period of time, and is also resistant to oil separation due to shaking during transportation. Moreover,
The present invention exhibits good pseudoplasticity or thixotropy when miso is used in combination with xanthan gum and/or carrageenan, and has good fluidity even when thickened, making it easy to fill into containers during production and easy to use. It easily flows out of the container and is easy to handle.
次に、実施例と比較例を示して本発明の効果を具体的に
説明する。Next, the effects of the present invention will be specifically explained with reference to Examples and Comparative Examples.
〔実施例１．比較例１〕
下記処方の乳化液状ドレッシング
みそ １０％
食酢 １０１
砂糖 ８＃
サラダ油 ３６＃
安定化剤 第１表に示す量水
残１００．０％
を調製し、その粘度、粒子径、安定性、流動性を下記の
方法により調べた。その結果を第１表に示す。[Example 1. Comparative Example 1] Emulsified liquid dressing miso with the following formulation 10% Vinegar 101 Sugar 8 # Salad oil 36 # Stabilizer Amount of water shown in Table 1
The remaining 100.0% was prepared and its viscosity, particle size, stability, and fluidity were examined by the following methods. The results are shown in Table 1.
粘度測定条件
ＢＨ型粘度計、皇５０−ター、２０ｒｐｍ、１分後粒子
径
顕微鏡で写真測定した。Viscosity measurement conditions: BH type viscometer, Kou 50-tar, 20 rpm, 1 minute later, photo measurement was carried out using a particle size microscope.
流動性
それぞれのサンプルにつきビスコメーター（ＨムムＫＥ
４Ｍ＠ Ｒｏｔｏｖｉｇｃｏ ＲＶ−３）を用いてすり
応力と粘度を求め、これを対数プｐットし、得られる直
線の傾きにより次の段階に層別し、流動性を評価した。Fluidity: viscometer (HmmKE) for each sample.
4M@Rotovigco RV-3) was used to determine the friction stress and viscosity, which were plotted logarithmically and stratified into the next stage based on the slope of the obtained straight line to evaluate fluidity.
◎：８．０以上 ０：８．０未満〜７．０以上 Δニア・０未満〜６．０以上 Ｘ ： ６．０未満 安定性 、、１．。◎: 8.0 or more 0: less than 8.0 to 7.0 or more ΔNear・Less than 0 to 6.0 or more X: Less than 6.0 Stability 1. .
試料を所定の容器に入れて５０°Ｃ，１週間保存し、試
料全体に対する分離した水相の割合を調べたＯ
第１表の結果より、キサンタンガム及びカラゲタンをみ
そ含有乳化液状ドレッシングに配合することによって乳
化安定性を著しく高めることができ、また流動性の良い
ことも認められる。これに対し、グアーガム、ペクチン
、タマリンドシードガム、トラカントガムを配合したも
のは経日により油分の分離が生じるものであった。The sample was stored in a designated container at 50°C for one week, and the ratio of the separated aqueous phase to the entire sample was examined. Based on the results in Table 1, xanthan gum and carragetan should be added to the miso-containing emulsified liquid dressing. It is recognized that the emulsion stability can be significantly improved by this method, and that the fluidity is also good. On the other hand, products containing guar gum, pectin, tamarind seed gum, and tracanth gum caused oil separation over time.
なお、みそを配合しない以外は同処方のドレッシングに
キサンタンガムを０．２％配合したものの安定性（分離
度）は１０％、カラゲタンを０．３％配合したものは２
５％であり、みそとキサンタンガム、カラゲタンとを組
合せることにより、これらが相乗的に作用し合って乳化
安定性を向上させることが知見された。In addition, the stability (degree of separation) of dressings with the same formulation except for the addition of miso but containing 0.2% xanthan gum was 10%, and the stability (degree of separation) of dressings containing 0.3% carrageenan was 2.
It was found that by combining miso, xanthan gum, and carraguetan, they act synergistically to improve emulsion stability.
〔実施例２、比較例２〕
下記処方の乳化液状ドレッシング
みそ 第２釣漠３啄余１食塩
１０％
砂Ｍ ｆ３ｇ
サラダ油 ３６１
キサンタンガム又は カラゲタン第２表又は第３表に示
す量１００．０％
を調製し、実施例１と同様にしてその粘度、安定性、流
動性を調べた。その結果を第２表、第３表に示す。[Example 2, Comparative Example 2] Emulsified liquid dressing miso with the following formulation: 3 tablespoons of salt
10% Sand M f3g Salad oil 361 Xanthan gum or carragetan 100.0% of the amount shown in Table 2 or Table 3 was prepared, and its viscosity, stability, and fluidity were examined in the same manner as in Example 1. The results are shown in Tables 2 and 3.
１
１２
第２．３表の結果より、みそとキサンタンガム、カラゲ
ナンを併用する場合、みその配合量を５〜３０％とする
ことが乳化安定性及び流動性の点から必要であることが
知見された。1 12 From the results in Table 2.3, it was found that when miso, xanthan gum, and carrageenan are used together, it is necessary to increase the amount of miso from 5 to 30% from the viewpoint of emulsion stability and fluidity. Ta.
出願人 ライオン株式会社 代理人 弁理士 小 島 隆 司 〃 弁理士高畑端世Applicant Lion Corporation Agent: Patent Attorney Takashi Kojima 〃〃Patent attorney Hanyo Takahata
Claims (1)
ンガム及び／又はカラゲタンを全体の０．０５〜１重量
％配合してなるこ七を特徴とするみそ含有乳化液状調味
料。A miso-containing emulsified liquid seasoning characterized by containing 5 to 30% by weight of miso and 0.05 to 1% by weight of xanthan gum and/or carrageenan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56108158A JPS601867B2 (en) | 1981-07-13 | 1981-07-13 | Emulsified liquid dressing containing miso |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56108158A JPS601867B2 (en) | 1981-07-13 | 1981-07-13 | Emulsified liquid dressing containing miso |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5813366A true JPS5813366A (en) | 1983-01-25 |
| JPS601867B2 JPS601867B2 (en) | 1985-01-17 |
Family
ID=14477422
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56108158A Expired JPS601867B2 (en) | 1981-07-13 | 1981-07-13 | Emulsified liquid dressing containing miso |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS601867B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6121074A (en) * | 1984-07-09 | 1986-01-29 | Mashiko Miso Kk | Preparation of liquid food taste and flavor of miso |
| WO2012084771A1 (en) | 2010-12-22 | 2012-06-28 | Unilever Nv | Dressing comprising glucomannan |
| US9446632B2 (en) | 2010-12-21 | 2016-09-20 | Mitsubishi Heavy Industries, Ltd. | Inner safety wheel, tire with inner safety wheel, and vehicle equipped with tires with inner safety wheel |
| JP2017112926A (en) * | 2015-12-25 | 2017-06-29 | 味の素株式会社 | Liquid seasoning |
-
1981
- 1981-07-13 JP JP56108158A patent/JPS601867B2/en not_active Expired
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6121074A (en) * | 1984-07-09 | 1986-01-29 | Mashiko Miso Kk | Preparation of liquid food taste and flavor of miso |
| JPS635061B2 (en) * | 1984-07-09 | 1988-02-02 | Mashiko Miso Kk | |
| US9446632B2 (en) | 2010-12-21 | 2016-09-20 | Mitsubishi Heavy Industries, Ltd. | Inner safety wheel, tire with inner safety wheel, and vehicle equipped with tires with inner safety wheel |
| WO2012084771A1 (en) | 2010-12-22 | 2012-06-28 | Unilever Nv | Dressing comprising glucomannan |
| JP2017112926A (en) * | 2015-12-25 | 2017-06-29 | 味の素株式会社 | Liquid seasoning |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS601867B2 (en) | 1985-01-17 |
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