JPH07203896A - Paste-like seasoning, method for producing the same, and portable seasoning filled with the same - Google Patents

Abstract

PURPOSE:To obtain a paste-state seasoning easy to handle in use and suitable for a portable seasoning, etc., by blending a cellulose fine powder with a seasoning and treating the resultant mixture using a high-pressure homogenizer. CONSTITUTION:This paste-state seasoning can be obtained by blending preferably 0.5 to 5wt.% cellulose fine powder with a seasoning such as soy sauce and treating the resultant mixture using a high-pressure homogenizer. In addition, a portable seasoning can be obtained by packaging the resultant paste-state seasoning in a small vessel.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a paste-like seasoning which is convenient to carry and use, and a method for producing the same.

[0002]

2. Description of the Related Art Bento, take-out foods, instant foods, etc. are attached with seasonings such as soy sauce, sauce, sauce, mixed vinegar, soup, etc. in a small plastic bag or small container with a screw lid. It is customary to

However, the seasoning filled in this kind of small container has a disadvantage that hands and clothes are easily soiled because a part of the seasoning is scattered around or spilled during use.
In particular, handling portable foods such as bento was often difficult.

In order to avoid such an inconvenience, it is considered that the seasoning is powdered or thickened.

However, the powdered seasoning needs to be dissolved again in water at the time of use, and apart from instant foods, such a dissolving operation is complicated and scattering is likely to occur at the time of dissolution. It cannot be an effective solution.

On the other hand, various methods for thickening seasonings have been put to practical use or proposed since ancient times.

For example, in JP-A-54-138198, powdered soy sauce and a thickening agent such as starch are added to soy sauce.
A technique for producing paste-like soy sauce by heating, melting and gelatinizing this is described. In addition, natural gums such as xanthan gum, guar gum, carrageenan, and locust bean gum, and sodium alginate, sodium carboxymethyl cellulose, etc. can be added to sauces, soy sauce, sauces, ketchups, mayonnaise, etc. to thicken them to a suitable viscosity. It is being appreciated.

[0008]

However, the above-mentioned various thickeners have the following problems, respectively.

First of all, starch has a drawback that it is easily decomposed and mold is generated, and it is necessary to add a preservative or the like for long-term storage.

Among the natural gums, xanthan gum is difficult to dissolve when the salt concentration is high, and is somewhat spinnable. Also,
Guar gum has a large spinnability, carrageenan is depolymerized by an acid, and locust bean gum has fish eyes when added in a large amount.

Further, sodium alginate and sodium carboxymethyl cellulose have the drawback that the viscosity changes depending on the acid, and their use is limited.

An object of the present invention is to provide a paste-like seasoning by a novel thickening technique which solves the above problems and a method for producing the same.

[0013]

The paste-like seasoning of the present invention is a mixture of cellulose subjected to a high-pressure homogenizer treatment and the seasoning.

The high-pressure homogenizer treatment is a treatment for jetting a liquid from a fine pore under high pressure to collide with each other to make emulsion droplets or suspended particles finer. Cavitation occurs due to a sudden pressure drop when ejected from jets and collided with each other, shear force when passing through pores reaching supersonic speed, and emulsion droplets and suspensions utilizing the combined effects of impact It can be carried out using a kind of line-type emulsification, dispersion, and pulverization device (commercially available under the trade name of "Microfluidizer", "Nanomizer", etc.) for refining particles.

In the present invention, it is an essential requirement that the high-pressure homogenizer treatment finely pulverize and disperse the cellulose, and other fine pulverizing devices and emulsifying / dispersing devices, such as a homomixer equipped with a turbine blade, and a mill The object of the present invention cannot be achieved by using cellulose treated by using a crushing crusher, an ultrasonic emulsifying device, or the like.

In the present invention, it is preferable that the cellulose to be subjected to the high-pressure homogenizer treatment be in the form of fine powder in advance. As the finely powdered cellulose, a commercially available product such as "Avicel" (trade name, manufactured by Asahi Kasei Corporation) may be used, or cellulose fibers crushed by an appropriate means may be used.

In the present invention, cellulose is preferably added in a proportion of 0.5 to 5% by weight with respect to the seasoning. If the proportion of cellulose is less than 0.5% by weight, the thickening effect is poor and the cellulose may separate or settle out. On the other hand, if the proportion of cellulose exceeds 5% by weight, the taste of the seasoning and the change in the color tone become remarkable, which is not preferable.

There are no particular restrictions on the conditions for treating the cellulose with the high-pressure homogenizer. When a sufficient effect cannot be obtained by a single homogenizer treatment, desired physical properties can be obtained by repeating the treatment a plurality of times.

Cellulose may be treated as an aqueous suspension, and may be mixed with the seasoning as it is or after being dried, but it is convenient to subject a mixture of the seasoning and cellulose in advance to a high pressure homogenizer treatment. Also, it is preferable in terms of viscosity, stability, dispersion state, and the like.

The paste-like seasoning of the present invention can have a desired viscosity by appropriately selecting the content of cellulose and the processing conditions. This viscosity is stable and is not affected by the pH of the liquid, and since it has no spinnability, it is easy to cut when it is taken out from the container and is easy to handle. Furthermore, since the high pressure homogenizer treatment is performed, other components can be finely dispersed, and the dispersion has a stabilizing effect.

The paste-like seasoning of the present invention can be made into various pastes such as soy sauce, Worcester sauce, various sauces, vinegar, combined vinegar, and soup for instant foods by using the above-mentioned characteristics. At that time, in addition to seasonings and cellulose, if necessary, a thickener, a dispersion stabilizer,
Coloring agents, flavoring agents, preservatives and the like can be optionally added.

Further, since the pasty seasoning of the present invention has a high viscosity, it can be applied thickly at one time when it is used as a sauce such as grilled dumplings, grilled rice balls, okonomiyaki, takoyaki, teriyaki fish, and eel broiled. Since it is possible, it is possible to reduce the number of times of brush painting, and it is convenient without dropping the dripping to cause loss or stain the surrounding area. Further, there is also an effect that the effect of cellulose enhances the aroma-retaining property.

The present invention also provides a portable seasoning in which a small container is filled with the above-mentioned pasty seasoning of the present invention.

The small container referred to in the present invention is a plastic or metal laminated foil pouch for attaching to lunch boxes, take-out foods, instant foods, etc., a plastic small bottle with a screw cap, etc. ,
Especially, it refers to a container of about 2 to 10 ml.

The paste-like seasoning filled in such a small container is scattered when the bag is broken, the lid is removed, or the contents are poured from the container to food or a plate. It is extremely useful because it is less likely to be spilled or spilled.

[0026]

EXAMPLES Examples of the present invention will be described below.

Example 1 Commercially available soy sauce (382 g) (specific gravity: 1.38) had an average particle size of 40.
Micronized cellulose "Avicel PH101" (trade name, manufactured by Asahi Kasei Kogyo Co., Ltd.) 18g (4.5% by weight) is dispersed, and a high pressure homogenizer type wet emulsifying / milling machine "Nanomizer LA-31 type" (Nanomizer stock (Manufactured by the company) was circulated 5 times under the condition of a pressure of 1000 kg / cm ² .
Then, defoaming was carried out by a desiccator suction method, and a viscous and uniform paste-like soy sauce having good separation stability was obtained. The particle size of cellulose in this paste soy sauce is 6
Was about 7 μm.

When the treatment was performed under the same method and conditions as those described above, except that the weight ratio of crystalline cellulose was changed to 2.5% and 3.5%, respectively, the same homogeneous paste-like soy sauce with good separation stability was obtained. Was given. Table 1 below shows changes in the physical properties of soy sauce and.

[0029]

[Table 1]

[0030] Commercially available Worcester sauce (specific gravity 1.19) was added to crystalline cellulose (weight ratio:
4.5%) was dispersed and treated with Nanomizer,
A paste-like Worcester sauce which was viscous and uniform and had good separation stability was obtained. The viscosity was 10.1 cp before the treatment, but changed to 1684 cp after the treatment.

(Comparative Example) Grinding type wet crusher "Super Mass Colloid MKZA1
0-15 "(manufactured by Masuyuki Sangyo Co., Ltd.) under the conditions of a clearance of 20 μm and a rotation speed of 1450 rpm.
Similarly to the above, when a soy sauce dispersion liquid containing 4.5% by weight of crystalline cellulose "Avicel PH101" was circulated for 5 times, viscous soy sauce was obtained, but it separated immediately after standing. The soy sauce treatment liquid had a viscosity of 298 cp.

A crystalline cellulose “Avicel” is used by using a general-purpose homomixer of a rotary stirring blade type and a mixer for cooking.
A soy sauce dispersion liquid containing 4.5% by weight of "PH101" was treated, but the dispersion liquid itself did not form a paste.

Using a rotary stirring blade type general-purpose homomixer and a cooking mixer, 4.5% by weight of fine-grain type crystalline cellulose “Avicel M-06” (average particle size 6 μm)
The soy sauce dispersion liquid contained was treated, but the dispersion liquid itself did not form a paste.

Example 2 5 g of the paste-like soy sauce obtained in Example 1 was filled in a plastic pouch having an internal size of 2.5 cm × 4.5 cm to obtain a portable soy sauce. This product was easy to handle because the contents did not scatter when the bag was opened.

(Example 3) 3 g of the paste-like Worcester sauce obtained in Example 1 was filled in a plastic bottle having a screw cap with a capacity of 3 mL to obtain a portable Worcester sauce. This product did not easily scatter when the content liquid was added to the food and could be evenly applied to the food.

Claims (4)

[Claims] 1. A paste-like seasoning in which cellulose subjected to a high-pressure homogenizer treatment is mixed with the seasoning. 2. The pasty seasoning according to claim 1, wherein 0.5-5 wt% of the cellulose subjected to the high-pressure homogenizer treatment is mixed. 3. A method for producing a paste-like seasoning, which comprises mixing finely powdered cellulose with the seasoning and subjecting the mixture to a high-pressure homogenizer treatment. 4. A portable seasoning prepared by filling a paste-like seasoning according to claim 1 or 2 in a small container.