JPS601866B2 - Emulsified liquid dressing containing miso - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a miso-containing emulsified liquid seasoning with excellent emulsion stability.

As is well known, miso is widely used because it is highly nutritious and has a unique flavor that matches the Japanese taste for fins. You can get a dressing with a unique flavor.

Conventionally, it has been known to incorporate miso into dressings (Japanese Patent Publication Nos. 43-20702, 45-20941, and 13013/1986), but seasonings such as emulsified liquid dressings containing miso etc. In this case, oil components may float to the surface and separate due to shaking during storage or transportation, and therefore there has been a demand for improvement in emulsion stability.

As a result of intensive research into the emulsion stability of emulsified liquid seasonings containing miso, the present inventors found that the emulsified liquid seasonings contain at least 5% (wt%) of miso (the same applies hereinafter) and stabilize It has been found that by blending 0.1% or more of locust Bingham as an agent, miso and locust Bingham act synergistically with each other, and the emulsion stability of the emulsified liquid seasoning can be significantly improved.

In other words, miso-containing emulsified liquid seasonings that do not contain locust Bingham have very poor emulsion stability, and even when locust Bingham is added to emulsified liquid seasonings that do not contain miso, the dispersed particle size is large and there is also a thickening effect. Although it is small and has poor emulsion stability, when 5% or more of miso and 0.1% or more of locust pin gum are used together, the particle size becomes smaller and a remarkable thickening effect is exhibited. , the emulsion stability was also significantly increased, and oil separation did not occur even after long-term storage at high temperatures. Other stabilizers such as miso and tracanth gum, pectin, tamarind seed gum,
The present invention was based on the discovery that it is a remarkable product that cannot be obtained in combination with guar gum or the like. The present invention will be explained in more detail below.

The emulsified liquid seasoning of the present invention contains miso and uses locust Bingham as a stabilizer.

In this case, the miso is not limited to the type of raw materials, their usage ratio, salt concentration, etc., and any miso can be used.

The amount of miso added should be 5-30% of the total.
In this range, a synergistic effect with locust bean gum is effectively exhibited, the dispersed particle size is small, the emulsified liquid seasoning is favorably thickened, and the dispersion stability of the seasoning is significantly improved. On the other hand, if the blending amount of miso is less than 5%, the interaction with locust bin gum will not be sufficient, the particle size will be large, the increasing effect will be insufficient, the dispersion stability of the seasoning will be poor, and the present invention Purpose not achieved. On the other hand, if the blended amount of miso is more than 30%, the properties of the miso become strong and the desired texture and taste as a dressing disappear, which is not preferable. In addition, the more preferable blending amount of miso is 5
% to 10%. Further, the blending amount of locust Bingham is 0.1 to 1%, preferably 0.3 to 0.8%,
In this range, the synergistic effect with miso is well exhibited,
Excellent quality seasonings with high dispersion stability can be obtained.

On the other hand, when the amount of locust Bingham blended is less than 0.1%, the particle size is large, the thickening effect is small, and the dispersion stability is poor, and when the amount of locust Bingham blended is more than 1%. It is like a paste. It has the disadvantage of spoiling the texture of the dressing. The miso-containing emulsified liquid seasoning of the present invention is used as a salad dressing, etc., and appropriate ingredients may be added depending on the type and purpose of use.

For example, the components that make up the aqueous phase include water, vinegar, soy sauce, salt, egg yolk, sugar, chemical seasonings such as sodium glutamate,
Spices and the like are used, and the components constituting the oil phase include vegetable oils such as soybean oil, and oil- and fat-visible components such as flavors and pigments.

Incidentally, if necessary, it can also be blended by suspending or precipitating powdery substances such as spice powder and sesame seeds. The emulsified liquid seasoning of the present invention is usually prepared in a ○/W type, and can be produced by a conventional method. Therefore, the miso-containing emulsified liquid seasoning according to the present invention contains miso in 5 to 3 parts of the total amount.
In addition to blending 0% locust Bingham, the total amount of locust Bingham is 0%.
By blending 1 to 1% of miso and locust bean gum, they work synergistically to reduce the dispersed particle size of the emulsified liquid seasoning to 4.5 mm, significantly thickening the seasoning, and stabilizing the dispersion. It makes sexuality very broken.

Therefore, the seasoning of the present invention is stable even when stored at high temperatures for a long period of time, and is resistant to oil separation even when shaken during transportation or the like. Next, the present invention will be specifically explained by showing examples and comparative examples.

[Example 1, Comparative Example 1] An emulsified liquid drainage having the following formulation was prepared, and its viscosity, particle size, and stability were examined by the following methods.

The results are shown in Table 1. Viscosity measurement conditions BH type viscometer,
No. The particle size was photographed and measured using a particle size microscope after 1 minute at 5 pm and 2 pm.

D: Received after construction n: Number of pieces, D: Diameter Stability The sample was placed in a predetermined container and stored for 1 week, and the ratio of the separated aqueous phase to the entire sample was examined.

Table 1 *: Viscosity of Miso 10 Sun Soap Although it is large, the viscosity of the dressing does not increase very much, and the oil content separates over time, making it unstable.
It has been observed that the particle size is smaller, the increase in viscosity is significantly greater than that of other stabilizers, and the stability is also excellent. It is found that Bingham has excellent properties.

*[Example 2, Comparative Example 2] An emulsified liquid dressing with the following formulation was prepared, and its viscosity, particle size, and stability were examined in the same manner as in Example 1.

The results are shown in Table 2. Table 2 From Table 2, it is found that when the blending amount of miso is 5% or more and the blending amount of locust Bingham is 1% or more, the thickening effect is high, the particle size is small, and the stability is good. be done.

Claims (1)

[Claims] 1. A miso-containing emulsified liquid seasoning characterized by containing 5 to 30% by weight of miso and 0.1 to 1% by weight of locust Bingham.