JPS601861B2 - Method for producing separate liquid seasoning - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is a separable liquid seasoning that separates an oil phase and an aqueous phase during static time (when not in use) and is emulsified by shaking before use, such as a dressing, This invention relates to a method for producing Chinese-style liquid seasonings, marinade sauces, barbecue sauces, etc.

Conventionally, separated liquid seasonings have been known in which the oil phase and water phase are separated when the seasoning is kept still, and the seasonings are shaken and temporarily emulsified before use. When the oil phase and the water phase are separated again, a cloudy surface or layer may be formed at the interface between the oil phase and the water phase, and this cloudy surface or layer will not disappear forever, and the interface will become clear. Otherwise, the commercial value of the separable liquid seasoning will be lost.

In order to solve these drawbacks, guar gum, locust bean gum, and carrageenan are added to separate dressings (Special Publication No. 55-29665), and force-pumping is added to separate liquid seasonings containing soy sauce. Although methods such as adding cam oleoresin (JP-A-55-129665) have been proposed, they are still not perfect and may impair the appearance.

It is said that the cause of this clouding of the interface between the oil phase and the aqueous phase is the emulsifying effect normally maintained by polymers such as proteins, amino acids, starch gums, and their decomposition products. As a result of intensive research by the present inventors to obtain a separate liquid seasoning that does not cause such a clouding phenomenon at the interface, we unexpectedly found that when adding an animal-based natural seasoning such as boiled beef extract, It was discovered that when the oil phase and the aqueous phase are reseparated after shaking, no clouding occurs at the interface and the interface becomes clear, leading to the present invention.

The present invention will be explained in detail below.

The separable liquid seasoning of the present invention separates an oil phase and an aqueous phase when it is left still, and emulsifies the oil phase and aqueous phase by shaking and mixing when used, and can be used for dressings, Chinese-style liquid seasonings, etc. It is used as marinade sauce, barbecue sauce, etc.

As the components constituting the oil phase and the aqueous phase, commonly used components are used depending on the type of the separable liquid seasoning, the purpose of use, etc., and the separable liquid seasoning can be produced by a known method. For example, desired oil components such as vegetable oil, oil stabilizers such as tocopherol, oil-soluble colorants such as B-carotene and paprika oleoresin, and other oil-soluble spices,
The oil phase can be prepared by dissolving oil-soluble components such as seasonings, and the aqueous phase may include brans such as sucrose, glycose, and fructose, polyhydric alcohols, salt, sodium glutamate, sodium inosinate, Seasonings such as sodium guanylate, vinegar, wine, sake, mirin and other additives, water-repellent synthetic or natural pigments, and natural additives such as gum arabic, guar gum, tragacanth gum, xanthan gum, karaya gum, and tamarind gum. Adhesives, processed starches such as carpoxymethylated starch, sodium starch glycolate, sodium starch phosphate, sodium alginate, propylene glycol alginate, sodium caseinate, carboxymethyl cellulose,
It can be prepared by dissolving aqueous components such as synthetic thickeners such as methylcellulose and sodium polyacrylate, and the aqueous phase is filled in a designated container and the oil phase is placed on top of it. It can be manufactured by In this case, if necessary, solid components such as sesame seeds and powdered spices may also be added in a precipitated state at the bottom of the container, and the solid components can be suspended at the time of use. The present invention involves adding and dissolving an animal natural seasoning in the water phase in the above-mentioned method for producing a separate liquid seasoning. By blending the animal natural seasoning in this way, the oil phase and the water phase After shaking, the state of the interface was clarified when both layers separated again. In this case, animal natural seasonings include those obtained by adding water to meat and/or bones of fish, shellfish, livestock meat, whales, etc., and then extracting it as is or after treating it with enzymes, etc., under normal pressure or pressurization, or extracting it by normal pressure or pressurization. beef, chicken, pork,
One or more types of extracts and hydrolysates of meat and bones of whales, etc., and extracts and hydrolysates of fish and shellfish such as bonito, scallops, oysters, clams, crabs, shrimp, squid, and mackerel are used. However, it is most preferable to use beef extracts, particularly beef hot water extracts (extraction concentrate, powder, etc.) and mixtures of these with beef protein hydrolysates, because they have a high interfacial clarifying effect.

In this case, the mixture of beef boiling water extract and beef protein hydrolyzate is glycine 9.3-9.6%, brolin 6.7-6.9%, such as Adipol ■ manufactured by Dainippon Pharmaceutical Co., Ltd.
A commercially available product containing 5.1 to 5.5% (all mol%) of valine can be used. The amount of the animal natural seasoning added is 0.05 to 2 of the total amount of the separate liquid seasoning in terms of powder.
% by weight, especially 0.1-0. It is preferable to set it as % by weight.

If the amount added is less than 0.05% by weight, the effect of use may not be sufficiently exhibited, and if the amount added is more than 2%, depending on the composition of the liquid seasoning, a phenomenon of stagnation may occur during storage.

Therefore, the separable liquid seasoning of the present invention has the effect of adding an animal natural seasoning such as boiled beef extract to the interface when the oil phase and aqueous phase are reseparated after shaking static layer. It is clear and free of cloudiness, showing good separation.

EXAMPLES Hereinafter, the present invention will be specifically explained with reference to examples, but the present invention is not limited to the following examples.

Example 1 4 ml of fresh water, 3 ml of brewed vinegar, 400 ml of sugar, 400 ml of salt,
60 minutes of sodium L-glutamate, 16 minutes of guar gum, and 30 minutes of powdered beef extract (powdered boiled beef extract) were added and stirred thoroughly.

Half of this was filled into a glass bottle, and the remaining half was filled with an oil phase prepared by dissolving 10 parts of salad oil and 15 parts of spice oil to obtain a separate dressing. When this separable dressing was shaken by hand 5 to 10 times and then allowed to stand, the oil phase and the aqueous phase separated vertically, and no clouding occurred at the interface between the oil phase and the aqueous phase.

On the other hand, when a separate dressing with the same formulation as above except that powdered beef extract was not mixed was shaken and allowed to stand still, a white cloud appeared at the interface between the oil phase and the aqueous phase.

Example 2 Soy sauce 2 times, brewed vinegar 32 times, sugar lk9, monosodium glutamate 400 times, spices 150 times, locust bean gum 12 times, salt 500 times Ajipol beef (powder)
(Dainippon Pharmaceutical Co., Ltd., trademark) A water phase prepared by dissolving 30 pieces of oil and an oil phase prepared by mixing and dissolving 4 pieces of rapeseed salad oil and 200 pieces of sesame oil in a weight ratio of 7:4 in a container. to obtain a Chinese-style separable liquid seasoning.

When this was shaken for 3 minutes in a KM type all-purpose shaker and then allowed to stand still, there was no clouding at the interface, and the oil phase and water phase were clearly separated.

On the other hand, for comparison, a separate liquid seasoning was prepared using the same recipe as above except that Adipol beef was not added.
After shaking, a clear interface could not be obtained and a cloudy phenomenon occurred.

Claims (1)

[Scope of Claims] 1. When producing a separable liquid seasoning that separates an oil phase and an aqueous phase when left to stand and emulsifies the oil and aqueous phases by shaking when used, an animal-based natural seasoning is used. A method for producing a separate liquid seasoning characterized by adding a seasoning to an aqueous phase. 2. The manufacturing method according to claim 1, wherein the animal natural seasoning is a boiling water extract of beef or a mixture of this and a hydrolyzate of beef protein. 3. The manufacturing method according to claim 1 or 2, wherein the amount of the animal natural seasoning added is 0.05 to 2% by weight of the entire separable liquid seasoning in terms of powder.