JPH02174669A - Acidic seasoning solution - Google Patents

Abstract

PURPOSE:To obtain an acidic seasoning solution which is not clear itself and hardly causes settlings even in preservation for a long period by containing gums in an edible vinegar. CONSTITUTION:An acidic seasoning solution obtained by adding about 0.05-1.0% gums, such as xanthan gum or guar gum, to an edible vinegar prepared by a conventional method and, as desired, further >=0.5%, preferably >=1.0% gluconic acid thereto.

Description

[Detailed description of the invention] [Industrial application field] The present invention relates to an acidic seasoning liquid.

[Conventional technology]

Traditionally, table vinegar (Moromi Vinegar) is produced by fermenting raw material liquid with acetic acid, followed by filtration and sterilization, but filtration! The liquid is almost transparent. By the way, although transparent vinegar may be fine in the summer, it gives a cold feeling in the winter, so there is a desire for a slightly less transparent and somewhat cloudy appearance to be preferable. Therefore, in order to make the vinegar cloudy, that is, to lower the transparency of the liquid, a method of producing vinegar in which the above-mentioned filtration is stopped or lightened is considered.

[Problem to be solved by the invention]

However, if the vinegar is entirely produced using a method that reduces the filtration or makes it mild, there is another problem in that the appearance of the vinegar is completely ruined because scum forms during storage.

The object of the first invention of the present invention is that the product is mainly made of table vinegar, as represented by table vinegar, and is not transparent in itself (that is, has some opacity), and is less likely to cause scum during storage as a product. The purpose is to provide an acidic seasoning liquid.

Moreover, the object of the second invention of the present invention is to provide an acidic seasoning liquid that solves the secondary problems that occur with the measures taken for the first invention.

[Means to solve all problems]

The present inventor has finally arrived at the present invention after various studies to achieve the above object.

That is, in the present invention, the acidic seasoning liquid of the first invention is
It is characterized by mainly consisting of vinegar and containing gummy substances. Further, the acidic seasoning liquid of the second invention is characterized in that it mainly consists of vinegar and contains 0.5% or more of gluconic acid in addition to the gummy substance.

The present invention will be explained in detail below.

In the present invention, vinegar is a liquid obtained by acetic acid fermentation of a raw material liquid containing alcohol, for example, an aqueous solution with an alcohol content of 3 to 6% to convert most of the alcohol into total acetic acid. Offered.

The acidic seasoning liquid of the present invention mainly consists of the above-mentioned vinegar, and the first aspect of the present invention is characterized in that it has a gummy texture. This is because if it contains gummy substances, it will reduce the transparency that vinegar generally has, and it will also be less likely to cause problems such as scum during storage.

Typical examples of gum include xanthan gum, tragacanth gum, guar gum, locust bean gum, and tamarind gum. is preferred.

The content in the gummy acidic seasoning liquid may be determined as appropriate depending on the desired opacity of the liquid. Although it varies depending on the type of gum used and cannot be determined unconditionally, the content is generally 0.
．． It may be set within a range of about 0.05 to 1.0%.

By the way, when gummy substances are added in this way, the acidic seasoning liquid tends to have a strong sour taste when mixed with, for example, salad oil and sprinkled on vegetables as a dressing to eat a vegetable salad.

In order to suppress this tendency, the second invention has a major feature in that the acidic seasoning liquid contains 0.5% or more of gluconic acid in addition to the gum quality.

This is because gluconic acid is helpful in alleviating and suppressing the acidity, but
This is because if the content is too small, it will be difficult to produce an effect.

The content of gluco/acid is more preferably 1.0% or more.

Note that the acidic seasoning liquid of the present invention may optionally contain components or raw materials other than vinegar, gum, and gluconic acid within a range that does not impair the object of the present invention.

To produce the acidic seasoning liquid of the present invention, 1. Typically, vinegar, gummy t, and, if necessary, gluconic acid may be mixed so as to form the above-mentioned acidic seasoning liquid of the present invention. . Gluconic acid can be used as gluconic acid itself, or can be added in the form of a gluconic acid fermentation liquid obtained by fermenting glucose with gluconic acid. .

[Effect]

In the acidic seasoning liquid of the present invention, the gum substance contained in the liquid contains polymers, which is one of the factors that reduces the transparency of the liquid, and the polymer increases the viscosity of the liquid, resulting in the aggregation and precipitation of substances that cause odor. It is presumed that this will be suppressed. In addition, if the acidic seasoning liquid of the present invention contains gummy substances, the amount of these substances will probably increase when applied to vegetables, and as a result, it will be easier to feel the sour taste, but if it contains gluconic acid, the effect is unclear. It is speculated that some kind of buffering effect occurs, making the sour taste less noticeable.

Next, examples and testing aspects of the present invention will be fully explained.

In addition, in this invention, all "%" shows "weight%."

〔Example〕

Example 1 Type of acidic seasoning liquid raw material consisting of the following formulation Blending ratio (%) Apple cider vinegar 99.9 (acidity 5%) Xanthan gum 0.1 Total 100.0 (%) Example 2 Acidic seasoning liquid consisting of the following formulation Type of seasoning liquid raw material Mixing ratio (%) Apple cider vinegar 99.0 (acidity 4%) Xanthan gum 0.1 Gluconic acid 0.9 Total 100.0 C%) [Test example] Test example 1 Acidic seasoning of Example 1 After storage for 6 months at room temperature (20° C.), the liquid was observed for dregs formation, and the light transmittance was measured using a spectrophotometer using apple cider vinegar with no added xanthan gum as a control. The results were as shown in Table 1 below.

Test Example 2 Apple vinegar containing 0.1% xanthan gum (acidity 4.5%)
) and gluconic acid in eight different proportions as shown in Table 2 below to produce eight types of acidic seasoning liquids.

After mixing each acidic seasoning liquid with the same amount of salad oil.

When I poured it on lettuce and investigated the flavor of the lettuce,
The state of sourness when eating lettuce was as shown in Table 2 below.

Note 1) "Light transmittance is determined by cell (liquid) thickness of 10 m.
A light beam of 660 mμ was irradiated onto the area, and a staff member measured the rate of light transmission.

The less transparent the value is, the lower the value is than 100 (%). 9
Grades 5 to 98 are relatively transparent. When it is about 80 to 90%, it gives a slightly cloudy feeling.

Note 2: In the table, ◎, ○, △, and X indicate the following.

◎: A sour taste is felt, but it is relatively mild.

○: A sour taste is felt, but it is not very strong.

△: Slightly strong sour taste.

×: Strong sense of sourness.

(In the order of ◎ → ○ → △ → X, the sour taste becomes stronger (the latter) You can enjoy an acidic seasoning liquid that has a warm taste even in winter.Furthermore, even if stored for a long time, it is unlikely to cause scum, so it will not cause the appearance to deteriorate.Furthermore, the second In the invention, the disadvantages that occur when used in salads etc. can be compensated for by adding gummy substances.

Claims (2)

[Claims] (1) An acidic seasoning liquid mainly consisting of vinegar and containing gummy matter. (2) An acidic seasoning liquid mainly consisting of vinegar and containing 0.5% or more of gluconic acid in addition to a gummy substance.