JP6719940B2 - Gel seasoning - Google Patents

Description

The present invention relates to a gel-like seasoning.

With the advancement of women into society, labor-saving cooking is required, and pouches are filled with a single dose for cooking noodles such as udon, soba, ramen, and pasta, and rice bowls such as Chinese rice bowls and oyakodon. There are many commercially available liquid or pasty seasonings.

These seasonings are convenient for easy cooking, but when the flexible pouch is opened and the seasoning is taken out, the seasoning adheres to the container or remains in the pouch. was there.

Patent Document 1 discloses a liquid seasoning containing guar gum and having an effect of preventing water separation.

Patent Document 2 discloses a gelled food containing xanthan gum and locust bean gum, but a gel containing these two kinds has a drawback that the amount of water separation increases with time.

Patent Document 3 discloses a retort-resistant gelling agent formulation containing one or more of carrageenan, xanthan gum, locust bean gum or furceleran, and a processed seasoning using the same, but the gel is preserved. When water is added to a pan or frying pan, not only does the seasoning that comes off adhere to the container and hands, but also the properties of the product change due to water removal within the expiration date, and gelation occurs during storage. Since the liquid that has taken off is put into a cooking utensil such as a frying pan together, the seasoning may splash.

JP 2011-92186 JP 2002-165570 JP 11-341956

An object of the present invention is to provide a seasoning filled in a pouch that can be easily put into a frying pan or a pan without the seasoning being attached to a finger or the pouch.

The present invention provides the following gel-like seasoning.
Item 1. A gel-like seasoning containing xanthan gum, locust bean gum and guar gum, which is filled in a pouch in a single-use amount.
Item 2. Item 2. The gel-like seasoning according to item 1, which is obtained by retort treatment.
Item 3. X is the content of xanthan gum, y is the content of locust bean gum, and z is the content of guar gum, x≧z, x/(y+z)=0.5 to 2.5, Item 1 or 2 The gel-like seasoning described.
Item 4. Item 4. The gel-like seasoning according to Item 3, wherein x/(y+z)=1 to 2.
Item 5. Item 5. The gel-like seasoning according to any one of Items 1 to 4, which is an element of delicatessen.

According to the present invention, by incorporating xanthan gum, locust bean gum and guar gum, syneresis is suppressed, and syneresis does not pose a problem even after long-term storage for about 1 month to 2 years. Further, when the pouch is opened, the gel-like seasoning can be taken out smoothly without squeezing the contents, and the seasoning does not stain the fingers or the pouch.

The gel-like seasoning of the present invention becomes liquid when cooked, so that it is entangled well with ingredients, absorbs water released when vegetables are heated, and becomes a jelly when cooled, so that it does not become watery and can be eaten deliciously.

The gel-like seasoning of the present invention includes xanthan gum, locust bean gum and guar gum. It is sufficient that the gelled seasoning can be taken out from the opened pouch almost entirely, and the gelled seasoning may be a single gel or may be divided into several gels.

A good gel can be prepared by using xanthan gum and locust bean gum together, and this gel does not cause water separation for about 1 week, but if it is stored for 1 month to 2 months, or longer, it will be macroscopically water separation. You will be able to determine. Especially, when retort sterilization is performed, the progress of water separation is accelerated. The gelled seasoning that has removed water adheres to fingers and pouches and causes stains. In the present invention, the incorporation of guar gum suppresses the syneresis, and the gelled seasoning filled in the pouch comes out smoothly when opened.

The gel-like seasoning of the present invention has a water separation amount of 10% or less, preferably 9% or less, and more preferably 5% or less by mass when stored in a pouch after being heat-sterilized and stored at 35° C. for 2 months. More preferably, it is 3% or less. In the gel-like seasoning, when the storage temperature is 30° C. or higher, the gel gradually breaks to promote water separation, and at 35° C. or higher, water separation is further promoted.

The mass of xanthan gum is about 0.2 to 1.2%, preferably about 0.4 to 1.0%, and the mass of locust bean gum is 0.1 to 1.0 based on the total amount of the gel-like seasoning. %, preferably about 0.2 to 0.6%, and guar gum is about 0.1 to 0.4% by mass, preferably about 0.2 to 0.3%. The total amount of xanthan gum, locust bean gum and guar gum is about 0.5 to 2% by mass, preferably about 0.6 to 1.5%.

Furthermore, when xanthan gum content is x, locust bean gum content is y, and guar gum content is z, x:y=1:2 to 2:1, preferably 1:1.5 to 1.5. ˜1, more preferably 1:1.2 to 1.2:1, and most preferably 1:1 with the highest gel strength, x≧z, and x/(y+z)=0.5 to 2. 5, preferably 1-2.

The gel-like seasoning of the present invention is a one-time use type seasoning in which the pouch is filled with a single usage amount.

The pouch may be a conventional pouch used for filling a liquid seasoning, for example, a retort pouch may be used.

The gel-like seasoning is mixed with xanthan gum, locust bean gum, and guar gum as seasoning ingredients, and if necessary, ingredients and the like. As seasoning ingredients, sugar, salt, amino acids (glutamic acid, etc.), nucleic acids (inosinic acid, guanylic acid, etc.) or salts thereof (especially sodium salt), soy sauce, sauce, vinegar, miso, mirin, ketchup, dashi (bonito) , Dried sardines, konbu), spices such as ginger, garlic, chili, sesame oil, lard, butter and other oils, oyster sauce, XO sauce, pork extract, chicken broth, acidulants, antioxidants, emulsifiers, starch, processed Starch, spices, etc. are mentioned, and ingredients include onions, cabbage, bamboo shoots, mushrooms, red peppers, carrots, burdock, shiitake mushrooms, cabbage, shirataki, corn, sesame, meat (beef, pork, chicken), etc. .. The ingredients are sized to be contained in the gel. Further, the ingredients and seasoning components can be used within the range (type and amount of components) in which the entire seasoning can be gelled in a water system.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples.
Examples 1-4, Comparative Examples 1-4
The components and amounts of the basic formulations listed in Table 1 were used. Granulated sugar and thickening polysaccharides (xanthan gum, locust bean gum, guar gum, tamarind, carrageenan) were mixed in powder at the use amount shown in Table 2, and the obtained powder mixture was dispersed in 2-3 times of water. It was On the other hand, other ingredients (salt, spices, seasonings (amino acids, etc.), protein hydrolysates), soy sauce, vinegar, sesame and sesame oil are mixed in water, dissolved or dispersed, and an appropriate amount of water is added to the retort pouch. It filled and sterilized by retort (121 degreeC, 20 minutes). This was stored at 35° C. for 2 months, and the water separation rate was measured. Further, the pouch was opened from the cut, the gel-like seasoning was put out in a frying pan, and it was fried with ingredients (pork, bean sprouts), and sensory evaluation was performed. Furthermore, it preserve|saved at 5 degreeC, 20 degreeC, 30 degreeC, 35 degreeC, and 40 degreeC for 12 months, and observed whether the content changed. The results are shown in Table 3.

(1) Water separation rate: Stored at 35°C for 2 months and calculated by liquid amount/total weight%. Put out the whole amount of gel-like seasoning on kitchen paper and measure the amount of liquid without solids. 10% or less is preferable.
(2) Sensory evaluation during cooking: The pouch was easy to put out, whether the contents remained in the pouch, or whether the liquid did not splash when put in a frying pan was evaluated.
(3) Sensation during eating: It was evaluated whether the sauce was entangled with the ingredients or water did not come out from the vegetables.
Cooking: Fry pork and bean sprouts, then add retort side dish and fry.
(4) Preservability: When stored for several months, it was evaluated whether there was a large change in the contents.
(5) Overall: Reflects the lowest rating among (1) to (4)

The criteria of (1) to (4) are shown below.
(1) Water separation rate (stored at 35°C for 2 months)
5:5% or less 4:5 to 7%
3: 7-10%
2:10 to 18%
1: 18% or more
(2) Sensory evaluation during cooking 5: Easy to take out from the bag without leaving any content 4: It takes some time to take out from the bag 3: It takes time to take out from the bag and splashes a little.
2: When it is taken out from the bag, the liquid splashes and becomes dirty 1: It is difficult to take out from the bag and the gel does not easily melt when heated
(3) Sensation during eating:
5: Sauce and ingredients do not entangle and do not separate water 4: Sauce and ingredients do not entangle and do not separate, but the flavor is slightly inferior 3: Sauce entangles with ingredients, but slightly watery 2: Sauce does not easily entangle with ingredients 1: Sauce Is hardly entangled in ingredients
(4) Shelf life:
The appearance of the gel does not change even after storage at 5:30°C for several months. The appearance of the gel does not change even after storage at 4:30°C for several months. Changes slightly (water separation)
When stored at 2:30°C for several months, the gel structure breaks and there is water separation. When stored at 1:30°C for several months, the gel structure almost breaks and water separation occurs.

As shown in Table 3, the gel-like seasoning of the present invention showed little water separation, entwined well with ingredients, and had a good sensory evaluation during eating. Further, the panelist using the gel-like seasoning of the present invention, when cooked, easy to put out, the mixture is quick, it quickly slips out at once, it is easy to cook, there is no need to squeeze the pouch, etc., and at the time of eating, The impressions were that it did not become watery, the taste was entwined evenly, it had a good texture, it was delicious when cold, and that the sauce was entangled with the ingredients.

Claims (5)

Xanthan gum 0.2 to 1.2% by mass , locust bean gum 0.1 to 1.0% by mass and guar gum 0.1 to 0.4% by mass, and used once to fill the pouch and to fill the pouch. After heat sterilization , the gel-like seasoning has a water separation rate of 10% or less by mass when stored at 35° C. for 2 months . The gel-like seasoning according to claim 1, which is obtained by retort treatment. 3. X≧z, x/(y+z)=0.5 to 2.5, where x is the content of xanthan gum, y is the content of locust bean gum, and z is the content of guar gum. The gel-like seasoning described in 1. The gel-like seasoning according to claim 3, wherein x/(y+z)=1 to 2. The gel-like seasoning according to any one of claims 1 to 4, which is an element of a side dish.