JPS6312580B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a liquid/paste seasoning liquid composition with excellent emulsification or suspension stability. More specifically, it relates to seasoning soy sauce for grilled meat and grilled fish, including so-called barbecue dishes, Genghis Khan dishes, short rib dishes, shishikabu dishes, shabu shabu dishes, as well as gyoza, teriyaki, kabayaki, koya tofu, mirin-boshi, and oden stew. It concerns the ``sauce'' used for dango, etc. Currently, there are many types of sauces for fish, meat, and the accompanying vegetables.Some add spiced vegetable juice, vinegar, or fruit juice, while others add soy sauce, sugar, or sesame oil. There are many variations, but in all cases, it is based on soy sauce and spices are added to it. Recently, as consumer tastes have become more diversified and more sophisticated, ready-made seasoning liquids for household and commercial use have increased significantly and are now crowded with market shelves. Originally, seasoning liquids were mixed and prepared each time they were used and served on the table, but recently, ready-made seasoning liquids have become popular due to the convenience and flavor of the ready-made products mentioned above, and are manufactured using a mass production process. I started using it more and more. When trying to mass-produce seasoning liquids and deliver them to consumers' tables, conventional liquid and paste seasoning liquids had the following drawbacks. In other words, although the seasoning liquid is based on soy sauce, there are many types and amounts of other spice seasonings and oils added, or the water-insoluble components in the spice seasoning are not necessarily fine powders. Therefore, by combining them,
When packed in containers, water-insoluble components may settle, separate, or aggregate during long-term storage, significantly reducing commercial value. In particular, if the product contains oil, the oil will separate and float, making it easy for the oil to go rancid. Of course, this will also result in a loss of product value. The present invention improves the emulsification and/or suspension stability of liquid/paste seasoning compositions based on soy sauce, and prevents water-insoluble components from settling, separating, or aggregating even after long-term storage. To provide a seasoning liquid composition having stable quality without any That is, the present invention provides three types of cellulose in which the total amount of crystalline cellulose is 50 to 95% by weight, the total amount of disintegrant and dispersant is 50 to 5% by weight, and the weight ratio of disintegrant and dispersant is 1/9 to 9/1. A liquid/paste seasoning liquid made by a person who mixes the dried water-dispersible composite in the presence of water, and the essential ingredients are soy sauce and spice seasonings, and other additives are added as necessary. It is a composition. The crystalline cellulose used in the present invention refers to a cellulose powder having a substantially constant degree of polymerization obtained by acid hydrolysis or alkaline oxidative decomposition of linters, pulp, and regenerated fibers. The disintegrants used in the present invention refer to monosaccharides and disaccharides such as sucrose, glucose, fructose, and lactose; starch decomposition products such as dextrins, low-viscosity modified starches, and cyclodextrins; Refers to substances that exhibit almost no viscosity. Disintegrants can be used alone or in combination. Low viscosity modified starches are particularly preferred as disintegrants. The dispersant used in the present invention refers to a water-swellable and water-soluble viscous gummy substance that is naturally occurring or obtained by fermentation, etc., and can act as a protective colloid for crystalline cellulose. . Specific examples of these are as follows. Guar gum and locust bean gum extracted from legumes; gum taragant and karaya gum extracted from tree sap;
These include guttee gum; carrageenan and furcelleran extracted from seaweed; and xanthan gum produced by microorganisms. These dispersants are not limited to one type, and may be used in combination. Among these, karaya gum, carrageenan, and xanthan gum are particularly preferred. When blending a dispersant and a disintegrant, their blending ratio should be in the range of 1:9 to 9:1 by weight. If the blending ratio of the dispersant and the disintegrant is less than 1:9, the dispersibility of crystalline cellulose in the final product will deteriorate, making it impossible to achieve emulsification and suspension stability of the seasoning liquid. If the blending ratio of the dispersant and disintegrant is greater than 9:1, rapid disintegration and dispersion of the composite in the liquid will not be achieved, and the crystalline cellulose will remain in the liquid without being finely dispersed, resulting in disintegration over time. As a result, the emulsifying and suspending properties of the liquid/paste seasoning liquid itself cannot be improved. Next, the amount of the dispersant-disintegrant mixture added to the crystalline cellulose should be 5-50% by weight of the composite. In other words, the microcrystalline cellulose should represent 95-50% by weight of the composite. If the amount added is less than 5% by weight, the dispersibility of the composite in the seasoning liquid will not be achieved, and therefore the seasoning liquid itself will not be emulsified or
Suspension properties are not improved. In addition, crystalline cellulose
If less than 50% by weight of a composite is used, the effects of the present invention will be diminished, and emulsifying properties will be particularly poor, and formulations containing oil components will not be of good quality. The composite referred to in the present invention is obtained by mixing the above three materials in the presence of moisture and then drying the mixture.
Details of the method for producing the composite are described, for example, in JP-A-54-54169. The spice seasoning used in the present invention refers to the following. Vegetables and fruits such as onions, ginger, apples, garlic, tomatoes, and cabbage, or their dried powders and concentrated extracts; sugar,
Seasoning liquids such as sodium glutamate, ajirin, sake, salt, vinegar, meat bone extract, and caramel; Spices such as chili pepper, pepper, publica powder, peppercorns, roasted sesame seeds, and pezpah. In addition, other additives that may be added to the liquid/paste seasoning liquid composition of the present invention as necessary include chili oil, sesame oil, corn oil, chicken oil,
Oils such as lemon essence; Acidulants such as citric acid, malic acid, lactic acid, glacial acetic acid, and tartaric acid; Thickeners such as starch, tamarind seed gum, guar gum, and xanthan gum; Flavors such as sorbitate and glucose;
It refers to a sweetener, and water is also used to adjust the overall consistency. The main ingredients of the present invention are soy sauce, spice seasoning, and a complex, but it is difficult to determine the range of the amounts of the former two added.
This is because the flavoring of seasoning liquid varies greatly depending on its use and purpose, and there is no necessarily standard recipe. Regarding the approximate formulation, the amount of soy sauce added is generally about 15% to 60% by weight, but if miso or amino acid solution is used in combination, it can be made at even lower concentrations. As with soy sauce, it is difficult to determine the amount of spices to be added. In this regard, as for the approximate formulation, the amount of spice seasoning added varies widely, from about 10% to 60% by weight, but the most standard is about 20 to 40% by weight. As mentioned above, in the case of the liquid/paste seasoning liquid composition of the present invention containing about 15 to 60% by weight of soy sauce and about 10 to 60% by weight of spice seasoning, the intended suspension of water-insoluble components and oil Emulsion stability can be improved by adding the composite in an amount of 0.1% by weight or more. Although there is virtually no upper limit to the amount of the composite added, even if it is added in an amount of 5% by weight or more, it is not economical because an emulsifying/suspending effect commensurate with the amount added cannot be obtained. However, if it is for the special purpose of imparting thixotropy to the seasoning liquid, up to about 10% by weight can be added, but this is a special case, and generally 0.15% by weight or more, 5% by weight %, preferably in the range from 0.3 to 2.5% by weight. The composition of the present invention is manufactured as a seasoning liquid by a conventional manufacturing process or procedure. An example of a typical manufacturing method is as follows. Typical Example 1 The complex, soy sauce, spice seasonings, and other additives are all put into a mixer, mixed thoroughly, and then heat sterilized at 80° to 90°C for 5 to 20 minutes and cooled. Typical Example 2 The complex, soy sauce, and Mix other water-soluble ingredients, heat to about 80℃, cool, then add the remaining spices and other additives and mix thoroughly. Representative example 3 Premix the remaining raw materials, excluding additives that tend to denature due to heat or easily lose aroma, such as raw spice seasonings and vinegar, and mix
Cook for 15 minutes, then stop heating and add fresh spices and vinegar. The above is a typical method for producing a seasoning liquid, but in order to carry out the present invention most effectively, if water is added to the formulation before mixing the complex and soy sauce, It is best to disperse the ingredients in water in advance and then mix them with soy sauce. For mixing the raw materials, choose a dispersion model with high shearing force such as a high-speed stirrer or high-speed kneader, or use a homogenizer if possible to ensure uniform dispersion. It is better to plan. The liquid/paste seasoning liquid composition obtained by the present invention has excellent emulsification or suspension stability, and also has a turbidity effect based on the fine dispersion effect of crystalline cellulose, giving a profound feeling and, for example, teppanyaki cooking. When formulating a sauce for grilled meat, there is no decrease in the viscosity of the seasoning liquid and no separation of the ingredients even after cooking, so the seasoning liquid adheres well to the meat. In addition, among the compositions of the present invention, those with a high solid content concentration become paste-like or highly viscous liquid seasonings, but because they do not give a pasty feeling and have thixotropic flow characteristics, they can be stored in storage bottles. It is easy to fill and shake out, and when used as a top soup, it stays on top of meat and vegetables and provides a seasoning liquid that is difficult to drip. Furthermore, the composition of the present invention is characterized in that it has no pasty feel and is crisp compared to seasoning liquids made by adding other water-soluble gums. Reference example (manufacturing of composite) Purified linter (average degree of polymerization 1500) was used as a cellulose raw material, and it was hydrolyzed in 2.5 N HCl under boiling for 15 minutes, filtered and washed to obtain a wet cake with a water content of 50%. . Using the wet cake,
A complex was prepared using the recipe shown in Table 1. That is, wet cake, disintegrant, and dispersant are mixed in a horizontal kneader, freeze-dried, and then crushed in a Raikai machine.
The mixture was sieved through a 60 mesh sieve to obtain a composite. Furthermore, the table-
The value of 1 is the solid content equivalent value.

[Table] Example 1 Yakiniku "sauce" was manufactured according to the recipe shown in Table-2.
The sauce was produced using the method of Representative Example 1 described above, that is, the batch mixing method.

[Table] Pour the obtained seasoning liquid into a 250ml wide-mouth long bottle40
It was subjected to a storage test at ℃ for 2 weeks and at room temperature for 6 months. Furthermore, apart from these tests, seasoning liquids immediately after production and seasoning liquids stored at room temperature for 6 months were tested at 100%
Boiled for 15 minutes at ℃ and left to cool. The suspension/emulsion stability of the above test products is shown in Table 3.

【table】

[Table] Example 2 Genghis Khan ``sauce'' was made using the recipe shown in Table 4. The composite used was manufactured by replacing the dispersant of composite No. 2 in Table 1 of Reference Examples with Karaya gum, and the method of manufacturing the seasoning liquid was the same batch mixing method as in Example 1. was used. The obtained seasoning liquid was subjected to an evaluation test in the same manner as in Example 1. The results are shown in Table 5.

【table】

【table】

【table】

【table】

Claims (1)

[Scope of Claims] 1. 50 to 95% by weight of crystalline cellulose, a total of 50 to 5% by weight of disintegrant and dispersant, and a weight ratio of disintegrant to dispersant of 9/1 to 1/9. a water-dispersible composite that is mixed in the presence of moisture by a person and then dried;
A liquid/paste seasoning liquid composition containing soy sauce and spice seasoning as essential ingredients. 2. The liquid/paste seasoning composition according to claim 1, wherein the dispersant is at least one natural gum selected from xanthan gum, karaya gum, and carrageenan. 3. The liquid/paste seasoning liquid according to claim 1, wherein the disintegrant is at least one type of saccharide selected from monosaccharides, disaccharides, low-viscosity modified starches, and dextrins. Composition. 4 Addition amount of water-dispersible composite is 0.15 to 5.0% by weight
The liquid/paste seasoning liquid composition according to claim 1, which is characterized in that: 5. The dispersant is one type of natural gum selected from xanthan gum, karaya gum, and carrageenan,
Disintegrants include monosaccharides, disaccharides, low viscosity modified starch,
Claim 1 characterized in that it is at least one type of saccharide selected from dextrins.
The liquid/paste seasoning liquid composition described in 2.