JPH0426822B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a liquid seasoning, and more particularly, to a method for producing a liquid seasoning, and more specifically, the present invention relates to a method for producing a liquid seasoning.
The present invention relates to a method for producing a homogeneous and stable liquid seasoning by delaying or preventing crystal precipitation of sodium inosinate. Seasonings come in various forms such as powders, granules, cubes, pastes, and liquids, but for example, in the case of those containing animal and plant extracts, the taste due to drying,
Liquid seasonings are popular because they cause less deterioration in flavor, do not require consideration of changes in physical properties due to moisture absorption, etc., are easy to dissolve seasonings, and do not contaminate the working environment. Liquid seasonings contain animal and plant extracts, various amino acids, their salts, various organic acids, their salts, and various other tastes, flavor components, fragrances, and spices. In order to improve the storage stability, which is particularly problematic due to the liquid state, without using synthetic preservatives, it is effective to incorporate common salt at a relatively high concentration. When 5'-inosinic acid and its salts are added to such a liquid seasoning with a high salt concentration, the solubility of sodium 5'-inosinate decreases, which impairs the quality stability and homogeneity of the product. cause problems. Figure 1 shows the solubility of common salt and sodium 5'-inosinate; as the salt concentration increases, the 5'-
The solubility of sodium inosinate decreases; at room temperature, for example, when the salt concentration is 5 to 10%, the solubility of sodium 5'-inosinate decreases to 1 to 5%. The solubility of sodium 5'-inosinate tends to be the same even in liquid seasonings prepared with a combination of multiple ingredients. Therefore, a liquid seasoning in which sodium 5'-inosinate is completely dissolved at room temperature is
5′− when stored at low temperatures or left at low temperatures in winter.
The solubility of sodium inosinate decreases and crystal precipitation occurs. Alternatively, if sodium 5'-inosinate is contained at a high concentration, the addition of salt may be limited, or
Crystals of 5'-sodium inosinate begin to precipitate even at room temperature. The growth of crystals changes depending on temperature conditions and storage time, but the crystals grow large enough to be observed with the naked eye.
Depending on the conditions, the crystals may form long needle-like crystals, which may become the subject of claims as foreign substances. Furthermore,
Crystals vary in size, making uniform mixing, dispersion, and floating difficult. Particularly when using small quantities from a large capacity container, variations in taste etc. become a problem. Generally, in such cases, there are methods such as increasing the temperature to redissolve the 5'-sodium inosinate before use, or lowering the salt concentration in the seasoning solution to increase the solubility of the 5'-sodium inosinate. However, none of these methods is necessarily satisfactory in terms of storage stability, ease of use, etc. The present inventors discovered that 5'-
In liquid seasonings containing sodium inosinate
As a result of intensive studies to eliminate the precipitation of sodium 5'-inosinate crystals, we found that by adding 0.1% or more of polysaccharides, proteins, thickeners, and gelling agents,
The present invention was completed based on the finding that a liquid seasoning that can prevent nucleic acid crystal precipitation and has excellent storage stability and homogeneity can be obtained. The liquid seasonings targeted by the present invention include common salt and
All liquids or pastes containing sodium 5'-inosinate are included, and the types and numbers of other ingredients are not limited. Namely, seafood extract, animal extract, yeast extract, bone extract, hydrolyzed animal protein (HAP), hydrolyzed vegetable protein (HVP) and other various extracts, monosodium glutamate and other amino acids and their salts,
Organic acids and their salts, natural or artificial sweeteners, fats and oils,
It may be composed of any component selected from among the following as necessary. Salt, as table salt or as salt contained in soy sauce, miso, and other salt-containing seasonings, has a concentration of 5% to 25% in the final product, but at this concentration, it is in a microbially stable liquid or can be provided as a pasty seasoning. The concentration of sodium 5'-inosinate is less than 5% and greater than its solubility. For liquid seasonings, starch, polysaccharides such as natural gum, proteins such as gelatin, soybean protein, casein, etc.
One or more selected from pastes such as CMC and sodium alginate and other gelling agents are added in combination. The concentration of these polysaccharides, proteins, thickening agents, and gelling agents is 0.1% or more based on the liquid seasoning. If the added concentration is 0.1% or less, the effect of delaying or preventing nucleic acid crystal precipitation will not be sufficient. On the other hand, if the concentration is too high, it may adversely affect the balance of taste and flavor and physical properties. Therefore, the optimal concentration is: 0.1~10.0%
It is. The order of adding salt, nucleic acids, polysaccharides, proteins, thickening agents, gelling agents, and other ingredients added as necessary, as well as the sterilization method, etc., are not particularly limited. Obtain a liquid seasoning. The liquid seasoning obtained by the method of the present invention is in the form of liquid, slurry, paste, etc., and can be used as it is or by diluting with water, hot water, etc. to prevent scattering or
Seasonings and seasoned foods with excellent taste are obtained without the formation of lumps, and no crystal precipitation of sodium 5'-inosinate is observed during the distribution and storage stages, and it is microbially stable. It can be expected to have a wide range of uses as a seasoning. The present invention will be further explained below with reference to Examples. Example 1 Blend of liquid seasoning (A) Wheat Starch 3 parts Salt 10 parts Water 87 parts IMP・2Na・7.5H ₂ O 3 parts Blend of liquid seasoning (B) Soluble gelatin 3 parts Salt 10 parts Water 87 parts INP・2Na・7.5H ₂ O 3 parts Control mixed food Salt 10 parts Water 90 parts IMP・2Na・7.5H ₂ O 3 parts According to the above formulation, add enough water to the salt-water (-evaluation substance) system. After the nucleic acid crystals were dissolved at a temperature (80°C) at which the nucleic acid crystals could be dissolved, the solution was kept at a constant temperature (20°C) for a certain period of time. Next, it was cooled to a temperature lower than the saturation temperature, and the time from the start of cooling until the end of precipitation of crystals was measured. The results are shown in Table 1.

[Table] Example 2 By the combination of each liquid seasoning shown below, 25℃
After adjustment at 5° C., the mixture was left to cool at 5° C., and the state of precipitation of nucleic acid crystals was observed using a microscope. The results are shown in Table 2.

【table】

【table】

[Table] As is clear from the results in Tables 1 and 2,
The product of the present invention exhibits stable physical properties, with slow crystal precipitation of sodium 5'-inosinate.

[Brief explanation of drawings]

Figure 1 shows the common solubility of IMP, 2Na, 7.5H ₂ O, and common salt.

Claims (1)

[Claims] 1. Polysaccharides, proteins, thickening agents, and gelling agents are added to liquid or pasty seasonings with a salt concentration of 5 to 25% and sodium 5'-inosinate in an amount that is less than 5% and greater than its solubility. A method for producing a liquid seasoning characterized by adding 0.01% or more of one or more selected from the following.