JPH08218A - Acid liquid seasoning - Google Patents

Abstract

PURPOSE:To obtain the subject seasoning having a flavor of soy, not blackening a color tone, causing neither browning phenomena nor deterioration of flavor during preservation, containing a soy oil (an oily by-product produced in the middle of a soy production process) as a by-product in soy production. CONSTITUTION:This seasoning contains preferably 0.05-15wt.% of a soy oil as a by-product in soy production. The blending amount of the soy oil is preferably 0.05-10wt.% in the case of an emulsion/separation type seasoning and 0.05-3wt.% in the case of nonoily type seasooing.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a novel acidic liquid seasoning.

[0002]

2. Description of the Related Art Conventionally, many Japanese-style liquid seasonings are mixed with soy sauce. However, when the soy sauce affects the browning and flavor deterioration during storage, or the seasoning is a separate type. Has the drawback of impairing the clarity of the interface. Such a phenomenon tends to occur on the acidic side of the pH, and particularly in the case of the acidic emulsion type, a remarkable tendency is exhibited.

[0003]

Therefore, the first object of the present invention is that browning, flavor and deterioration are less likely to occur even when soy sauce is blended, and the interface state is clear when the seasoning is a separate type. To provide an acidic liquid seasoning, and second
The purpose of is to provide an acidic liquid seasoning having a preferable soy sauce flavor even when soy sauce is not added at all.

[0004]

[Means for Solving the Problems] The inventors of the present invention have conducted intensive studies to overcome the drawbacks of conventional acidic liquid seasonings containing soy sauce and achieve the above object. As a result, soy sauce, which is a by-product of soy sauce production, has been obtained. By containing a predetermined amount of oil as an oily component, even if seasoning containing soy sauce, during storage,
It does not cause browning phenomenon or deterioration of flavor, and in particular, in separation type dressing, the clarity of the interface after use is improved, and further, soy sauce flavor can be imparted without blending soy sauce. I found it. The present invention has been accomplished based on this finding. That is, the present invention includes (1) soy sauce oil, which is a by-product of soy sauce production, and an acidic liquid seasoning (excluding soy sauce), and (2) soy sauce oil in an amount of 0.05 to 15% by weight. The acidic liquid seasoning (excluding soy sauce) according to item (1) is provided.

The present invention will be described in detail below. In addition, all the% indications regarding the following composition show weight%. In the present invention, the acidic liquid seasoning is not particularly limited in its type and form, and typical examples of the acidic liquid seasoning include emulsion type (semi-solid type and viscous type), separation type, non-oil type and the like. can give. Examples of such seasonings include emulsion type mayonnaises, separation type dressings, non-oil type dressings, sauces, ketchups, various sauces and the like. Here, the non-oil type dressings generally mean those having an oil and fat content of less than 3% of the whole seasoning, but are not limited thereto. It should be noted that soy sauce itself is acidic and can be said to be one kind of acidic seasoning, but as is clear from the purpose of the present invention, it is not the acidic liquid seasoning of the present invention. Soy sauce oil is an oily by-product produced during the soy sauce manufacturing process. That is, the general manufacturing process of soy sauce is as follows: fermented and aged raw soybeans that have been pretreated, then pressed and fractionated into raw soy sauce and squeezed lees, and then burned raw soy sauce to produce the product. It consists of the stage of becoming. The soy sauce oil used in the present invention is
When the above-mentioned raw soy sauce is obtained, it mainly refers to the oil component collected from the oil phase floating in the upper layer, but if it is an oil component obtained in the stage after the fermentation and aging process, the stage of the process,
The collecting method is not particularly limited. It does not matter whether it is derived from whole soybeans or defatted soybeans. In terms of components, various components (various amino acids, organic acids, sugars, aroma components, etc. produced during soy sauce fermentation) are dissolved in soybean oil in general soybean oil.
It is not particularly necessary to go through a purification step, but it is preferable to remove impurities and the like by means such as filtration.

In the present invention, the blending ratio of soy sauce oil can be appropriately determined within the scope of the object of the present invention, and the amount thereof is not particularly limited, but in the case of emulsifying type / separating type seasoning, it is 0.
The range of 03-15% is preferable, and 0.05-10% is more preferable. For non-oil type, 0.0
The range of 3 to 3% is preferable, and the range of 0.05 to 3% is more preferable. If too much soy sauce oil is added, an astringent taste will be produced. On the other hand, if the amount is too small, the flavor and quality are likely to deteriorate or the soy sauce flavor is insufficient, and the effect of the invention cannot be sufficiently achieved. In the present invention, soy sauce is not always required to be mixed, but it may be appropriately added within the range of up to 5%. The composition of the acidic liquid seasoning of the present invention is the same as the usual one except that the soy sauce oil is contained in a predetermined amount. In this case, if necessary, it is preferable to adjust the amount of the oily component of the acidic liquid seasoning in accordance with the blending amount of soy sauce oil.
The basic composition of such an acidic liquid seasoning and the manufacturing method itself are known to those skilled in the art, and for example, JP-A-1-222.
756 and JP-A-4-16161.

Next, a more detailed description will be given based on a test example of the present invention. When soy sauce was blended, the soy sauce content was 3% for both the product of the present invention and the comparative product.

Test Example 1 (Example of Emulsion Type) [Invention Product] As shown in Table 1 below, soy sauce oil was blended in 6 concentrations to prepare a salad dressing 6 according to the present invention.
Made kinds. In this test example and the examples described below, as soy sauce oil, whole soybeans were fermented and matured by a conventional method using koji, and then the raw soy sauce obtained by squeezing was added to the upper layer of the oil. Was used. [Comparative Product] As shown in Table 1 below, a comparative salad dressing was produced in the same manner as the product of the present invention except that soy sauce oil was not added. It should be noted that soy sauce is blended in an amount of 5% in both the product of the present invention and the comparative product. The above-mentioned product of the present invention and the comparative product were stored at room temperature for 3 months and then subjected to a comparative test. The results are shown in Table 1.

[0009]

[Table 1]

Test Example 2 (Example of Separation Type) [Invention Product] As shown in Table 2 below, 80 parts by weight of an aqueous phase in which various seasonings such as soy sauce and vinegar are dissolved is filled in a glass container, and then, from above. Then, 20 parts by weight of salad oil to which soy sauce oil, which is an oil phase, was added at 6 levels of concentration was placed, and 6 types of separation-type dressings of the present invention were produced. [Comparative Product] As shown in Table 2 below, a comparative separation type dressing was produced in the same manner as the product of the present invention except that salad oil containing no soy sauce oil was used in the oil phase. After storing the above-described product of the present invention and the comparative product at room temperature for 3 months, shake each by hand for 10 seconds to check the flavor, and after leaving still for 10 minutes, observe the restored separated state of the interface with the naked eye. did. The results are shown in Table 2.

[0011]

[Table 2]

Test Example 3 (Example of non-oil type (oil content less than 3%)) [Invention product] As shown in Table 3 below, various seasonings such as soy sauce and vinegar are dissolved in fresh water to make 100 parts by weight as a whole. Soy sauce oil was added to the above-mentioned base seasoning at a concentration of 6 levels, and forced stirring was performed to prepare 6 types of non-oil type acidic liquid seasoning. [Comparative Product] As shown in Table 3 below, a comparative acidic liquid seasoning was produced in the same manner as the product of the present invention except that no soy sauce oil was added. The above-mentioned product of the present invention and the comparative product were stored at room temperature for 3 months and then subjected to a comparative test. Table 3 shows the results.

[0013]

[Table 3]

[0014]

[Action] The reason why the acidic liquid seasoning of the present invention exerts excellent action effects is not yet clear, but various oily components (various amino acids, organic acids, sugars, aroma components, etc.) dissolved in soy sauce oil are not yet known. ) Suppresses the deterioration of the flavor and quality of the entire acidic liquid seasoning due to the combination of soy sauce, and
It is presumed that it acts to clarify the interface. Further, since soy sauce oil contains a large amount of soy sauce flavor components, it is considered that the soy sauce oil composition has an effect of substituting soy sauce for flavor.

[0015]

The acidic liquid seasoning of the present invention suppresses browning and flavor deterioration during storage even when soy sauce is mixed.
When the acidic liquid seasoning of the present invention is a separate type, clarification of the interface is promoted. For example, conventionally, if soy sauce was blended so that the soy sauce flavor was sufficient, the soy sauce would deteriorate in flavor during storage,
There was a problem that browning occurred, and in the separation type dressing, restoration of the interface after use was insufficient and the interface was not clarified. On the other hand, in the acidic liquid seasoning of the present invention, due to the use of soy sauce oil, soy sauce is not added at all, or even if it is added in a slight amount, the soy sauce flavor is rich and the soy sauce flavor is kept good even after storage. No dripping or browning, and a clear interface can be obtained even as a separate dressing. Furthermore, the present invention can impart a soy sauce flavor through soy sauce oil, which is an oily component, to an acidic liquid seasoning that has not been or cannot be conventionally mixed with soy sauce, and has a soy sauce flavor even after storage. Is rich, has a good flavor, has no browning, and does not deteriorate the interfacial clarity even in the case of a separation type.

[0016]

Next, the present invention will be described in more detail with reference to examples. Example 1 (i) Emulsion type dressing containing 10% soy sauce oil (soy sauce type) and (ii) Emulsion dressing containing 15% soy sauce oil (non-soy sauce type) were prepared with the following formulations. (I) Soy sauce type (ingredient) (%) Soy sauce 3 Vinegar 18 Sugar 5 Salt 2.5 L-Sodium glutamate 0.5 Xanthan gum 0.2 Egg yolk 2 Salad oil 25 Soy sauce oil 10 Fresh water balance ────────── ───────── Total 100% (ii) Non-soy sauce type (ingredient) (%) Shimizu 39.8 Vinegar 10 Sugar 5 Salt 2.5 Yuzu fruit juice 5 L-Glutamate 0.5 0.5 Xanthan gum 0.2 Egg yolk 2 Salad oil 20 Soy sauce oil 15 Shimizu Remainder ────────────────── Total 100% The manufacturing method follows the procedure of salad dressing. First, the entire amount of the aqueous phase raw material is uniformly mixed. Next, the oil phase (salad oil + soy sauce oil) is gradually added while stirring the water phase to emulsify it into an oil-in-water type. Finally, a high-pressure homogenizer or the like was used for final emulsification, and the container was filled. When these were preserved, the soy sauce type of (i) did not cause deterioration of soy sauce flavor and browning phenomenon even after storage at room temperature for 3 months. The non-soy sauce type of (ii) is
Although the color tone of the dressing itself remained white, it had a soy sauce flavor, which did not change even after storage for 3 months at room temperature and did not brown.

Example 2 A separate dressing containing 5% soy sauce oil was prepared with the following formulation. (Ingredient) (%) Vinegar 18 Sugar 5 Salt 2.5 L-Glutamic acid sodium 0.5 Soy sauce 3 Salad oil 15 Soy sauce oil 5 Fresh water balance ────────────────── Total 100 % As for the manufacturing method, all the raw materials for the aqueous phase were uniformly mixed and filled in a container according to a conventional method. Next, the oil phase (salad oil +
Soy sauce oil) was placed. This separation-type dressing was manually shaken for 10 seconds, allowed to stand still for 10 minutes, and the state of the interface was visually observed.

Example 3 A non-oil type dressing containing 5% of soy sauce was prepared by uniformly mixing the raw materials in the following formulation, and filled in a container. (Ingredient) (%) Vinegar 22.5 Sugar 6 Salt 3 L-Glutamic acid sodium 0.6 Soy sauce 3 Soy sauce oil 2.5 Shimizu balance ────────────────── Total 100 % This product had no deterioration in the soy sauce flavor even after storage at room temperature for 3 months, and did not cause a browning phenomenon. A similar storage test was conducted using soy sauce-free non-oil dressing from the above formulation, but the dressing itself remained white and had a soy sauce flavor, which did not turn brown even after storage for 3 months, and the soy sauce flavor deteriorated. I didn't.

Claims (2)

[Claims] 1. An acidic liquid seasoning (excluding soy sauce) containing soy sauce oil which is a by-product of soy sauce production. 2. The acidic liquid seasoning (excluding soy sauce) according to claim 1, wherein soy sauce oil is contained in an amount of 0.05 to 15% by weight.