JPH08238070A - Emulsified liquid seasoning - Google Patents

Abstract

(57) [Summary] [Structure] Miso 1 in which xanthan gum and / or carrageenan is used as a thickening polysaccharide in an amount of 0.05 to 1% by weight and a solid particle size is 24 mesh (0.701 mm) or less. At least 20% by weight is used together to produce an emulsified liquid seasoning. If necessary, kneaded sesame and / or egg yolk are added to the emulsified liquid seasoning. [Effects] According to the present invention, good fluidity and sufficient emulsion stability are both achieved in the miso-containing emulsion liquid seasoning,
In particular, the separation of oil and the precipitation of solid miso particles during storage are prevented. The miso-containing emulsified liquid seasoning thus obtained has a good appearance even in a long distribution route and does not impair the commercial value.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention uses a thickening polysaccharide of xanthan gum and / or carrageenan and a miso finely divided into particles having a solid particle size of 24 mesh (0.701 mm) or less to achieve good flow. TECHNICAL FIELD The present invention relates to a miso-containing emulsified liquid seasoning having both properties and sufficient emulsion stability.

[0002]

2. Description of the Related Art It is widely known that miso has a high nutritional value, and it has a long history as a seasoning and has been used for miso sauce etc. for a long time. In recent years, it has also been added to emulsified liquid seasonings such as dressings. It is known to do so (JP-A-55-13013, JP-A-58-81759, etc.). However, any of the emulsified liquid seasonings containing these miso may cause separation of oil components or precipitation of solid particles of miso during long-term storage, and the appearance of recent products is increasingly emphasized. With the increasing trend, there has been a demand for measures to improve it.

[0003]

In view of the present situation, the inventors of the present invention have earnestly studied to develop an emulsified liquid seasoning containing miso having sufficient emulsion stability, and as a result, have completed the present invention. It was That is, an object of the present invention is to provide a miso-containing emulsified liquid seasoning having both good fluidity as an emulsified liquid seasoning and sufficient emulsification stability.

[0004]

DISCLOSURE OF THE INVENTION The inventors of the present invention have made it possible to prevent the separation of oil components during storage, which is a problem particularly in the miso-containing emulsified liquid seasoning, and to prevent the precipitation of solid particles of miso and to improve the flowability. We examined how to secure the sex. As a result, when a normal miso having a solid particle size of about 14 mesh (1.168 mm) was used, a thickening polysaccharide was often used to obtain 8000.
Centipoise (using a No. 3 rotor with a BM type viscometer,
It was measured at 20 rpm at 12 rpm. The same applies to the following) Although it has some effect on separation of oil components and prevention of precipitation of solid miso particles, it was concluded that such highly viscous materials do not have favorable fluidity. .

On the basis of this, the present inventors have further studied the compatibility of good liquidity and sufficient emulsion stability in the miso-containing emulsified liquid seasoning, and as a result, have found that xanthan gum and / or carrageenan have a high viscosity increase. The synergistic effect between the sugar and the emulsifying action of miso is further enhanced by using miso in which the particle size of the solid is 24 mesh (0.701 mm) or less, and a preferable fluidity range of 1000 to 8000 centipoise. In the above, it was found that (1) it is effective in preventing the separation of oil components, and (2) it is effective in preventing the precipitation of particles of the solid matter of miso. The present invention was completed based on such findings, and relates to a miso-containing emulsified liquid seasoning having both good fluidity and sufficient emulsion stability as an emulsified liquid seasoning. In addition, the emulsified liquid seasoning in the present invention refers to a sauce, dressing, sauce and the like and other similar foods.

Hereinafter, the present invention will be described in detail. The miso used for the emulsified liquid seasoning of the present invention has a solid particle size of 24 mesh (0.70
The miso such as rice miso, bean miso, and barley miso may be of any type and origin as long as the miso is miniaturized to 1 mm or less. It is even better if the particle diameter is 32 mesh (0.495 mm) or less. The amount of the finely-divided miso compounded is preferably 1 to 20% by weight, more preferably 1 to 10% by weight, based on the whole emulsified liquid seasoning.
%, More preferably 2 to 5% by weight.
If it is less than 1% by weight, the emulsifying action is insufficient and the flavor is unsatisfactory, and if it is more than 20% by weight, another problem that the browning of miso appears remarkably occurs.

The thickening polysaccharide used as a stabilizer in the present invention is xanthan gum and / or carrageenan (particularly kappa carrageenan), which must be swollen in the aqueous phase before the emulsification step. The blending amount of such a thickening polysaccharide is 0.05 based on the whole emulsified liquid seasoning.
It is necessary to set the content to ˜1% by weight, preferably 0.1 to 0.5% by weight. If it is less than 0.05% by weight, the stabilizing effect of the emulsified liquid seasoning is insufficient, and if it is more than 1% by weight, the viscosity is too high to obtain an emulsified liquid seasoning having good fluidity. When the amount is in this range, due to the synergistic effect with the amount of miso finely divided into the specific particle size,
For the first time, an emulsified liquid seasoning having good fluidity with a viscosity of 1,000 to 8,000 centipoise and sufficient emulsion stability can be obtained.

The fats and oils used in the present invention may be any edible fats and oils which are liquid at room temperature, such as soybean oil, rapeseed oil, cottonseed oil, sunflower oil, safflower oil, corn oil, olive oil, sesame oil and various flavors. Oils or various animal fats and oils, and processed fats and oils such as fractionated fats and oils, hydrogenated fats and oils can be used alone or in combination, and the blending amount thereof is preferably 3 to 60% by weight based on the whole emulsified liquid seasoning. As the emulsification method, a conventionally known method for preparing an O / W type emulsified liquid seasoning using a homomixer, a paddle mixer or the like can be used.

In the present invention, kneaded sesame seeds and / or egg yolk can be added in addition to the above-mentioned components if necessary. The compounding amount is preferably 1 to 10% by weight based on the whole emulsified liquid seasoning. When kneaded sesame is mixed, the emulsification action of kneaded sesame acts more synergistically, the emulsion system is further stabilized, and the dispersibility of the solid particles of kneaded sesame is kept sufficiently uniform. The emulsified liquid seasoning of is obtained. As the egg yolk, processed products such as salted egg yolk, sweetened egg yolk and powdered egg yolk can be used, and when this is mixed, an emulsified liquid seasoning having a creamier and smoother texture can be obtained.

The ingredients other than those mentioned above in the emulsified liquid seasoning of the present invention are appropriately selected depending on the purpose of use and the flavor required. For example, as a component constituting the aqueous phase, water, soy sauce, soy sauce moromi, vinegar, salt, sugar, liquid sugar, sweeteners, various soup stocks, extracts, chemical seasonings such as sodium glutamate, spices, flavors and the like. In addition to the above-mentioned edible oils and fats, oil-soluble flavors, extracts and the like are used as components constituting the oil phase. Also, if necessary, sesame seeds, ground sesame seeds,
Various nuts, ingredients such as chopped flavored vegetables can also be mixed.

[0011]

【Example】

Example 1 In an emulsifying tank equipped with a stirrer, water and aqueous components of the raw materials having the formulations shown in Table 1 were heated to 80 ° C. and dissolved, and then fats and oils were added to emulsify the emulsion liquid seasoning of the present invention. Prepared. The micronized miso used was a commercially available product that was treated with a colloid mill and then screened with a sieve having a predetermined mesh. Then, this was treated under the following two conditions (1) and (2) to evaluate the emulsion stability. That is, the obtained emulsified liquid seasoning was subjected to (1) centrifugal separation treatment at 20 ° C. and 1000 rpm for 30 minutes (2) stationary treatment at 40 ° C. for 10 weeks, followed by separation of oil and particles of miso solids. The presence or absence of precipitation was observed. As a result, neither separation of oil nor precipitation of solid miso particles was observed under any of the above conditions. BM type viscometer (No. 3
As a result of measuring the viscosity at 20 rpm at 12 rpm using a rotor, the emulsified liquid seasoning of this example showed good fluidity at 3500 centipoise.

[0012]

[Table 1]

Example 2 An emulsified liquid seasoning was prepared in the same manner as in Example 1 using the compounding raw materials having the formulations shown in Table 2, and (1) described in the same example was used.
The emulsion stability was evaluated by treating under the two conditions of (2) and (2). As a result, neither the separation of oil nor the precipitation of solid particles of miso was observed in the treatments under the conditions (1) and (2) described in the same example. As a result of measuring the viscosity in the same manner as in Example 1, the emulsified liquid seasoning of this Example showed good fluidity at 2000 centipoise. Although it had a lower viscosity than that of Example 1, it exhibited excellent emulsion stability.

[0014]

[Table 2] Note) Salted egg yolk is a product of Taiyo Kagaku Co., Ltd., 12.3% salted egg yolk.

Example 3 An emulsified liquid seasoning was prepared in the same manner as in Example 1 using the compounding raw materials having the formulations shown in Table 3, and (1) described in the same example was used.
The emulsion stability was evaluated by treating under the two conditions of (2) and (2). As a result, neither the separation of oil nor the precipitation of solid particles of miso was observed in the treatments under the conditions (1) and (2) described in the same example. As a result of measuring the viscosity in the same manner as in Example 1, the emulsified liquid seasoning of this Example showed good fluidity at 1500 centipoise. It should be noted that although it had a lower viscosity than Examples 1 and 2, it exhibited excellent emulsion stability.

[0016]

[Table 3] Note) Salted egg yolk is the same as in Table 2.

Comparative Example 1 In the formulation shown in Table 1 of Example 1, finely-divided miso (2
4 mesh or less) 10.0% by weight was replaced with 10.0% by weight of commercially available miso (14 mesh (1.168 mm) or less) 10.0% by weight, and the same blending raw material was used, and an emulsified liquid seasoning was prepared in the same manner as in Example 1. Prepared. Then, (1) described in the same example
The emulsion stability was evaluated by treating under the two conditions of (2) and (2). Further, the viscosity was measured in the same manner as in the same example. Table 4 collectively shows the measurement results of the emulsion stability and the viscosity of each emulsified liquid seasoning obtained in this Comparative Example and Examples 1 to 3.

[0018]

[Table 4]

Note) Conditions (1) and (2) are any of (1) centrifugal separation treatment of the emulsified liquid seasoning at 1000 rpm for 30 minutes at 20 ° C. (2) static treatment for 10 weeks at 40 ° C. After such treatment, the presence or absence of separation of the oil component and the presence or absence of precipitation of particles of the solid matter of the miso are observed and judged. Evaluation of presence or absence of separation of oil content and presence or absence of precipitation of solid particles of miso is represented by −, +, ++. -: Not recognized, +: Slightly recognized, ++: Clearly recognized. -Viscosity was measured with a BM type viscometer using a No. 3 rotor at 20 ° C and 12 rpm.

[0020]

INDUSTRIAL APPLICABILITY The present invention is to achieve both good fluidity and sufficient emulsion stability in a miso-containing emulsion liquid seasoning. In particular, it prevents the separation of oil and the precipitation of solid particles of miso during storage. It also has a creamy and smooth texture. The miso-containing emulsified liquid seasoning thus obtained has a good appearance even in a long distribution route and does not impair the commercial value.

Claims (3)

[Claims] 1. The particle size of a solid material is 24 mesh (0.7
The emulsified liquid seasoning is characterized by blending 1 to 20% by weight of the whole of finely divided miso to 0.1 mm or less and containing 0.05 to 1% by weight of xanthan gum and / or carrageenan. 2. The emulsified liquid seasoning according to claim 1, which contains kneaded sesame. 3. The emulsified liquid seasoning according to claim 1, which comprises egg yolk.