JPS6020983B2 - Separate liquid seasoning - Google Patents

Description

[Detailed description of the invention] The present invention allows the oil phase and water phase to separate when left standing (when not in use),
This invention relates to a separable liquid seasoning that is emulsified by condensation before use.

Conventionally, separated liquid seasonings are 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 aqueous phase are separated again, a cloudy surface or a milky layer may finally be formed at the interface between the oil phase and the water phase, and this cloudy surface or milk koji layer will not disappear forever, and the interface If the liquid seasoning is not clear, the commercial value of the separable liquid seasoning will be lost.
In order to solve these drawbacks, conventional methods have been to add guar gum L locust bean gum and carrageenan to machine-type dressings (Hakama Kosho No. 55-129665), and to add force to separable liquid seasonings containing crab oil. Methods such as adding cam oleoresin (Samurai Seki Sho 55-129665) have also been proposed, but they are still not perfect, and there is a risk that the appearance may be impaired.

The clouding and emulsification at the interface between the oil phase and the aqueous phase is said to be caused by the emulsifying action normally held by polymers such as proteins, amino acids, starch gums, and their decomposition products. However, as a result of intensive research by the present inventors in order to obtain a separate liquid seasoning that does not cause the phenomenon of clouding of the interface and cloudiness, we found that xasotane gum was added to the aqueous phase as a thickener. If ethyl alcohol and amino acid seasonings are added alone or in combination to the aqueous phase of the separated liquid seasoning, cloudiness and emulsion will occur at the interface when the oil phase and aqueous phase separate again. It was found that the interface did not occur and the interface became clear. In other words, since separable liquid seasonings emulsify even when mixed by hand, if an emulsifier or thickener is not used, the oil phase and water phase will separate instantly after emulsification. The phase and aqueous phase are not evenly sprinkled, causing inconvenience. Therefore, in the case of separate liquid seasonings, it is necessary to use an emulsifier or thickener to extend the emulsification retention time, but depending on the type and amount of emulsifier or thickener used, the emulsion retention time may be shorter or shorter. When the product settles down after being shaken or shaken, a cloudy cloud-like substance or a milky layer remains at the interface between the oil phase and the aqueous phase and does not disappear forever, which can significantly impair the appearance. In particular, when using xanthan gum, the cloudiness and emulsification at this interface are significantly mirror-like compared to locust bean gum and guar gum. After re-separation, the interface between the oil phase and the aqueous phase becomes cloudy and milky. One or more amino acid seasonings selected from natural seasonings and natural seasonings, calculated as powder, 0
．． 02-0.3% by weight and/or 0 ethyl alcohol
．． When xanthan gum is blended in an amount of 05 to 5% by weight, unexpectedly, such a cloudy or milky phenomenon does not occur and the interface becomes clear, and therefore xanthan gum can be effectively used as a thickener for separate liquid seasonings. These findings led 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 standing still, and emulsifies the oil phase and aqueous phase by shaking and mixing before use. The present invention can be applied as a seasoning, marinade sauce, barbecue sauce, etc., but the present invention is a separable liquid seasoning of this type, in which xanthan gum is added to the aqueous phase.
．． 005 to 0.0% by weight, and one or two selected from animal natural seasonings and vegetable natural seasonings.
0.02 to 0.02 to 0.02 to 0.02 to 0.02 to 0.02 to 0.02 to 0.00 to 0.02 to 0.00 to 0.02 to 0.00% amino acid seasonings in terms of powder.
It is made by blending 0.5 to 5 weight % of box weight % and/or ethyl alcohol.

In this case, the amount of xanthan gum in the aqueous phase is 0.005
It is necessary to set the content to ~0.07% (weight %, the same applies hereinafter), and if it exceeds 0.07%, white turbidity and emulsion will occur at the interface.

In addition, the amount of ethanol blended is 0.5 to 5% in the aqueous phase, especially 2%.
~3%, and the blending amount of the amino acid seasoning is preferably 0.02 to 0.3%, especially 0.05 to 0.1% in the aqueous phase in terms of powder, and within these ranges the interfacial It is possible to prevent white turbidity and emulsion and obtain a separated liquid seasoning of excellent quality.

On the other hand, if the blending amount of ethanol or amino/acid seasoning is less than the above-mentioned lower limit, the interfacial clarifying effect will not be sufficiently exhibited, and cloudiness or emulsion may occur. In addition, if the amount of ethanol is more than 5%, the alcohol smell will be strong and the flavor will be impaired, and if the amount of amino acid seasoning is more than 0.3%, it may become milky, and depending on the composition of the liquid seasoning, storage may be affected. In some cases, the phenomenon of insolubility may occur. Animal seasonings include those obtained by adding water to the meat and/or bones of fish, shellfish, livestock meat, shark, etc., either as is or after being treated with enzymes, etc., and then extracted under normal pressure or pressurization, and those extracted by hydrolyzing with enzymes, acids, etc. such as those extracted after self-digestion like yeast, etc.
Extracts and hydrolysates of meat and bones of beef, chicken, pork, whale, etc. and extracts and hydrolysates of fish and shellfish such as bonito, scallops, oysters, clams, crabs, shrimp, squid, mackerel, etc. Alternatively, two or more types may be used, but beef extracts, especially beef boiling water extracts (extract concentrate, powder, etc.) and mixtures of this and beef protein hydrolysates have a high interface clarifying effect, and therefore It is also preferable to use techniques.

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. Further, as the vegetable natural seasoning, thaumatin, sunsweet, etc. can be suitably used.
Furthermore, ethanol can also be added as wine, sake, mirin, etc. As other constituent components of the present invention, commonly used components are used depending on the type of oil phase and water phase co-separable liquid seasoning, purpose of use, etc., and the separable liquid seasoning is produced by a known method. obtain.

For example, vegetable oils such as soybean salad oil, rapeseed salad oil, rapeseed white squeezed oil, etc., oil stabilizers such as tocopherol, oil-soluble colorants such as 8-carotene and paprika oleoresin, and other oil-soluble oils as necessary. The oil phase can be prepared by dissolving oil-soluble components such as spices and seasonings, and the aqueous phase can be prepared by dissolving oil-soluble components such as sucrose, glucose, fructose, polyhydric alcohols, salt, vinegar, etc. fermented seasonings,
Synthetic or natural pigments, carboxymethylated starches, sodium starch glycolate, modified starches such as sodium starch phosphate, sodium alginate, propylene glycol ester alginate, sodium caseinate, carboxymethylcellulose, methylcellulose,
It can be prepared by dissolving a water-soluble component such as a synthetic thickening agent such as sodium polyacrylate, and can be manufactured by filling a predetermined container with an aqueous phase and placing an oil phase thereon. In this case, if necessary, solid components such as sesame seeds and powdered spices can 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. In addition, in the present invention, in addition to xanthan gum, guar gum, locust bean gum, tamarind seed gum,
Small amounts of other natural thickeners such as gum tragacanth, pectin, carrageenan, etc. can also be added.

Moreover, the present invention can be suitably used as an oil component, particularly for white squeezed oil.

That is, the present invention gives good results to salad oils and the like, but especially when combined with white shark oil, it gives an excellent interfacial clarification effect. Therefore, in the separate liquid seasoning of the present invention, ethyl alcohol and an amino acid seasoning are added alone or in a mixture at a specific ratio to an aqueous phase to which xanthan gum is added as a thickener at a specific ratio. As a result, when the oil phase and aqueous phase are reseparated immediately after shaking, the interface is clear and there is no cloudiness or emulsion, indicating a good separation state.

Next, examples will be shown to demonstrate the effects of the present invention.

〔Example〕

Add 500 g of sugar and the xanthan gum listed in Table 1 to 6 g of fresh water, heat and dissolve, then cool, and add 2.5 g of vinegar, 500 g of salt, 5 g of Adipol, 70 g of ethanol, and fresh water. In addition, M. 1 and shame. 2 seasoning liquids each yielded 10k9.

Next, in a glass bottle, add 80 g of Taneshiro oil and 1 g of the above seasoning liquid.
The state of the interface was examined at each elapsed time shown in Table 1 when the sample was shaken for 19 days and then allowed to stand still.

The results are shown in Table 1. The evaluation criteria are as follows. Evaluation criteria 100: Thickness of the emulsion layer is 1 layer or more. It was found that when blended at a ratio within the range of the present invention, the interface becomes clear, but when blended at a ratio exceeding the range of the present invention, emulsion occurs.

In addition, the gunwale. In the case of using the seasoning liquid No. 2, an emulsion layer was observed even after being left for one day. 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〕

0.4% xanthan gum solution 5% to 1500' submersible
In addition, make a prayer, add seasoning liquid 1121 containing brewed vinegar, salt, seasonings, etc., make a prayer, and add Ajipol (
Added 0.05% (amino acid-based seasoning) and 3% ethanol, and added rapeseed oil to obtain a separate dressing (
Sample 1).

Furthermore, samples containing only 0.05% of Adipol (sample 2) and samples containing only 3% of ethanol (sample 3) were obtained using the same formulation. When these samples 1, 2, and 3 were shaken by hand for 2 minutes and left to stand still for 3 to 60 minutes, the oil phase and water phase were clearly separated from the top and bottom, and there was a white cloudy appearance at the interface between the oil and water phases. , no emulsion occurred.

In addition, in Samples 1 and 2, Sunsweet was used instead of Adipol. Similar results were obtained when 0.02% of 355 was added.

On the other hand, Adipol and Sunsweet M. A separate dressing with the same formulation as above except that 355 and ethanol were not added was shaken by hand for 1 hour, but the interface was not clarified and the interface between the oil phase and the aqueous phase was Noticeable cloudiness and emulsion occurred.

Claims (1)

[Claims] 1. In a separate liquid seasoning that is used by separating an oil phase and an aqueous phase when left to stand and emulsifying the oil and aqueous phases by shaking at the time of use, 0.005 to 0.0% of xanthan gum is added to the water phase.
07% by weight, and 0.02 to 0.3% by weight of one or more amino acid seasonings selected from animal natural seasonings and vegetable natural seasonings and/or ethyl. A separable liquid seasoning characterized by containing 0.5 to 5% by weight of alcohol.