JPH0622462B2 - Separated liquid seasoning manufacturing method - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a separation-type liquid seasoning, and more particularly to a separation-type liquid seasoning composed of an oil phase and an aqueous phase, which comprises an oil phase and an aqueous phase. The present invention relates to a separation-type liquid seasoning improved so that a cloudy layer is unlikely to occur at the interface.

[Prior art and its problems] Examples of separation-type liquid seasonings composed of an oil phase and an aqueous phase include dressig, sauce, sauce, Chinese-style seasoning, etc., and the interface between both phases is clear when left standing. Things have high commercial value.

However, depending on the raw material of the liquid seasoning and the amount used, the clarity of the interface cannot be obtained, and the commercial value may be significantly impaired. For example, liquid seasonings that use soy sauce, fruit juice, wine vinegar, rice vinegar, gums, processed sesame, miso, plum, etc. do not separate into two layers even after shaking and standing Often becomes cloudy.

Heretofore, various methods have been proposed for obtaining the clarity of an interface after shaking a separation type liquid seasoning. For example, a method of adding dextrin alcohol having an average degree of polymerization of 7 or more and a maximum degree of polymerization of 35 or less (Japanese Patent Publication No. 53-28981) and a method of adding an animal natural seasoning to an aqueous phase (Japanese Patent Publication No.
No. 60-1861), a method of adding an organic solvent extract from a plant germ to an oil phase (JP-B No. 60-1863), and these are effective in combination with a specific raw material. However, there is still room for improvement.

[Means for Solving Problems] The inventors of the present invention have conducted extensive studies to solve the above problems, and have found that mustard oil or the like used as a spice oil has a slight interface refining effect. . Furthermore, although it was found that the clarification effect was improved by using meat extract and plant extract in combination with these, the effect was insufficient in all cases, and the initial purpose was not achieved. Therefore, as a result of extensive studies on a wider range of subjects, it was found that the combined use of citrus oil and meat extract showed a remarkable effect. That is, by adding citrus oil and meat extract, even after being shaken by transportation or shaken by hand, the oil phase and the water phase are separated cleanly by leaving still, and a separation type liquid having a clear interface. It was found that a seasoning can be obtained.

The present invention has been completed based on such findings, and provides a method for producing a separation type liquid seasoning characterized by adding citrus oil and meat extract in producing the separation type liquid seasoning. Is.

In the present invention, the separation-type liquid seasoning means that the oil phase and the water phase are separated when standing and used by shaking by hand to emulsify, and specifically, dressing, sauce,
There are sauces and Chinese seasonings.

The components constituting the oil phase and the water phase may be selected from the components usually used according to the purpose of use of the liquid seasoning, and are not particularly limited.

Next, citrus oils are lemon oil, orange oil,
Yuzu oil, Sudachi oil, Wenzhou mandarin oil, lime oil, Yuko oil, Hasaku oil, pumpkin oil, summer mandarin orange oil, daidai oil, grapefruit oil, etc. can be used alone or in combination. Since these citrus oils are usually oil-soluble, they are generally added to the oil phase, but other addition methods can also be adopted and should not be limited to a particular method. For example, a method in which citrus oil dissolved in high-concentration alcohol or citrus juice containing citrus oil is gradually added to an aqueous phase while stirring and dispersed can be applied.

By the way, the effect of the present invention may differ depending on the type of citrus oil, and can be roughly classified as follows.

Great effect ... Yuzu oil, Sudachi oil, Kabosu oil, Daidai oil, Yuko oil, Summer mandarin oil Medium effect ... Grapefruit oil, Hassaku oil, Wenzhou mandarin oil Small effect ... Lemon oil ， Orange oil ，
Lime oil About the amount of citrus oil used, it is usually 0.05 ~
1% by weight, preferably about 0.1 to 0.5% by weight is suitable.

Citrus oil has a certain degree of interfacial clarification effect when used alone, but it may leave bubbles in the oil phase depending on the type of liquid seasoning, and it may be used in combination with other substances for reasons such as high price. As a result of the investigation, it was clarified that the use of citrus oil can be reduced by combining with the meat extract, the generation of bubbles in the oil phase can be avoided, and a synergistic effect can be achieved.

The meat extract is obtained by using animal-based materials such as meat and / or bones of livestock, poultry and seafood as a raw material, and its preparation method is arbitrary. Specific examples of the meat extract include bonito extract, beef extract, pork extract, chicken extract, oyster extract, crab extract and shrimp extract. Since these are generally water-soluble, they are usually added to the aqueous phase before use. The form of the meat extract may be in the form of powder or paste, and may be seasoned by adding a chemical seasoning or a vegetable protein hydrolyzate, but these may be used in the present invention.

The amount of meat extract to be used may be determined in consideration of the components of the liquid seasoning, etc.
3% by weight, preferably about 0.1 to 1% by weight is suitable. If too much meat extract is added, it may become insoluble and precipitate.

In the present invention, since the citrus oil and the meat extract are used in combination, it is possible to achieve a satisfactory effect by adding them in small amounts, as compared with the case where one of them is used alone. In addition, a known method may be used in producing the separation-type liquid seasoning except that citrus oil and meat extract are used in combination.

[Effect of the Invention] According to the present invention, a separate liquid seasoning in which the interface between the oil phase and the water phase is clear can be obtained by using citrus oil and meat extract in small amounts.

[Examples] Next, test examples and examples of the present invention will be described. In addition, all "%" shown here represent "weight%."

Test example 80 g of water phase raw material and 20 g of oil phase raw material prepared by the following prescription
Was added to the glass container in the order of the aqueous phase raw material and then the oil phase raw material. Prescription aqueous phase raw apple cider vinegar (acidity 4.5) 30% soy sauce 30% sand sugar 7% diet salt 4% vegetable extract (onion, garlic) 4% Sudachi fruit juice (transparent) 4% meat extract ^* a% water (20.9- a)% Sudachi essence 0.1% * Oil phase raw material soybean salad oil (100-b)% Sudachi oil b% consisting of 50% crab meat hydrolyzate, 25% vegetable protein hydrolyzate and 25% chemical seasoning The mold liquid seasoning was vigorously shaken up and down by hand 10 times, and allowed to stand still, and after 2 hours, the state of the interface was visually observed. The results are shown in Table 1.

As is clear from the table, the interfacial clarification effect, which cannot be obtained by the Sudachi oil or the meat extract alone, was sufficiently achieved by using both in small amounts.

Example 1 A water phase raw material and an oil phase raw material prepared by the following formulation were mixed at 9: 1.
It was packed in a glass bottle at a ratio of 1 to obtain a separable liquid seasoning. Prescription aqueous phase ingredients brown rice vinegar (acidity 4.5%) 30% mirin 10% 10% sand Sugar 15% diet salt 5% plum Xanthan gum 0.05% meat extract ^* 0.5% Water 29.45% * beef protein hydrolyzates (beef AP- 10, Yaizu Hydroxya Gaku Kogyo Co., Ltd.) Oil phase raw material Corn salad oil 98.9% Oleoresin paprika 1% Yuzu oil 0.1% The dressing described above turned into a clear interface even when shaken during use.

Example 2 A separable liquid seasoning was prepared in the same manner as in Example 1 except that pumpkin oil was used in place of the yuzu oil in Example 1. When this was shaken and allowed to stand, it became a clear interface again.

Example 3 A separable liquid seasoning was prepared in the same manner as in Example 1 except that summer orange oil was used in place of the yuzu oil in Example 1. When this was shaken and allowed to stand, it became a clear interface again.

Example 4 A separable liquid seasoning was prepared in the same manner as in Example 1 except that daidai oil was used instead of the yuzu oil in Example 1. When this was shaken and allowed to stand, it became a clear interface again.

Example 5 A separable liquid seasoning was prepared in the same manner as in Example 1 except that yuzu oil was used instead of the yuzu oil in Example 1. When this was shaken and allowed to stand, it became a clear interface again.

Example 6 Instead of the yuzu oil in Example 1, an equal amount mixture of grapefruit oil and hassaku oil was used, and its amount was 0.3%, and the amount of corn salad oil was 98.7%.
A separation type liquid seasoning was prepared in the same manner as in Example 1 except that the above was applied. When this was shaken and allowed to stand, it became a clear interface again.

Example 7 Separated liquid seasoning as in Example 1 except that lemon oil was used in place of the yuzu oil in Example 1, the amount used was 0.4%, and the amount used corn salad oil was 98.6%. The ingredients were prepared. When this was shaken and allowed to stand, it became an almost clear interface again.

Example 8 80 g of water phase raw material and oil phase raw material 2 prepared by the following formulation
0 g was packed in a glass container to obtain a separate type liquid seasoning. Prescription Water phase Raw material Apple vinegar (acidity 4.5%) 35% Soy sauce 25% Sand sugar 5% Meat extract ^{* 1} 0.2% Kabosu fruit juice (including oil 0.05%) 30% Xanthan gum 0.05% Water 4. 75% * 1 Beef protein hydrolyzate (Beef Extract AP-10, manufactured by Yakusui Chemical Co., Ltd.) Oil phase raw material Corn salad oil 99.9% Carrot oleoresin 0.1% Even if the above dressing is shaken during use. When left still, it became a clear interface again.

Claims (3)

[Claims] 1. A method for producing a separation-type liquid seasoning, which comprises adding citrus oil and a meat extract in producing the separation-type liquid seasoning. 2. The citrus oil is one or more selected from yuzu oil, sudachi oil, kabosu oil, daidai oil, yuko oil and summer mandarin orange oil. The method described. 3. The method according to claim 1, wherein citrus oil is added to the oil phase raw material in an amount of 0.05 to 1% by weight and meat extract is added to the aqueous phase raw material in an amount of 0.05 to 3% by weight.