JPS601868B2 - Separate liquid seasoning - Google Patents

Description

[Detailed description of the invention] The present invention is characterized in that the oil phase and water phase are separated during static standing (when not in use),
This invention relates to a separate liquid seasoning that is emulsified by shaking before use.

Conventionally, an oil phase and an aqueous phase are separated during static heating, and separation type liquid seasonings are known that are used after being shaken and temporarily emulsified before use. If you keep it,
When the oil phase and the water phase are separated again, a white cloudy surface or an emulsion layer may be formed at the interface between the oil phase and the water phase, and this white cloudy surface or emulsion layer will not disappear forever, and the interface will be If it is not clarified, the commercial value of the separable liquid seasoning will be lost. To solve these drawbacks, conventionally, gufful gum, locust bean gum, and carrageenan have been added to separate dressings (Special Publication No. 55-129665), and capsicum oleore has been added to separate liquid seasonings containing soy sauce. Methods such as adding gin (Japanese Unexamined Patent Publication No. 55-19736) have been proposed, but these methods are still not perfect and may impair the appearance.

The cause of cloudiness and emulsion at the interface between the oil phase and the aqueous phase is said to be due to the emulsifying effect normally maintained by polymers such as proteins, amino acids, starch gums, and their decomposition products. However, as a result of intensive research by the present inventors in order to obtain a separate liquid seasoning that does not cause such clouding and emulsification phenomena at the interface, we added xanthan gum as a thickener to the aqueous phase. It has been found that when lecithin is added to the oil phase of a separable liquid seasoning, when the oil phase and aqueous phase are reseparated, cloudiness and emulsion do not occur at the interface, and the interface becomes clear. In other words, since separable liquid seasonings are emulsified by shaking by hand, if an emulsifier or thickener is not used, the oil phase and water phase will separate instantly after emulsification. and the aqueous phase are not uniformly sprinkled, causing inconvenience. Therefore, in the case of separate liquid seasonings, it is necessary to use an emulsifier or thickener to extend the emulsification retention time, but depending on the type and amount of emulsifier or thickener used, the emulsion retention time may be shorter or shorter. When the product is allowed to stand still after being shaken, a cloudy cloud-like substance or a milky layer remains at the interface between the oil phase and the aqueous phase and does not disappear forever, which can significantly impair the appearance. In particular, when using xanthan gum, there has been a tendency for the interfacial clouding and emulsion to be more pronounced than when using locust bean gum or guar gum. For this reason, when xanthan gum is used as a thickener in a separate liquid seasoning, its emulsifying action causes the interface between the oil phase and water phase to become cloudy and emulsified after being shaken and re-separated. As a result of repeated research, we found that by adding xanthan gum to the aqueous phase,
When lecithin, which is an oil-soluble emulsion stabilizer, is added to the oil phase, such clouding and emulsion phenomena surprisingly do not occur, and the interface becomes clear. It was discovered that it can be effectively used as a sticky agent,
This is what led to the present invention. The present invention will be explained in detail below. The separable liquid seasoning of the present invention separates the oil phase and the water phase when it is still, and when used, the oil phase and the water phase are emulsified by shaking and mixing. The present invention is a separate liquid seasoning of this type, in which xanthan gum is blended into the aqueous phase and lecithin is blended into the oil phase. be.

In this case, the amount of xanthan gum in the aqueous phase is 0.005
It is preferable to set it to 0.1% (weight%, the same below). In addition, the lecithin may be soybean phospholipid or egg yolk phospholipid, and the amount thereof is 0.005 to 0.5% in the oil phase.
In particular, it is preferably about 0.007 to 0.2%, and within this range, clouding and emulsion at the interface can be well prevented and a separated liquid seasoning of excellent quality can be obtained. On the other hand, if the amount of lecithin blended is less than the above lower limit, the interfacial clarifying effect will not be sufficiently exerted, and cloudiness or milkiness may occur.If it is more than the above upper limit, the solution can be solved by adding ethanol or the following amino acids. However, the emulsifying effect of lecithin may actually cause the interface to become cloudy, and the odor may become stronger and the flavor may be impaired. In the separate liquid seasoning of the present invention, by further adding an animal-based amino acid seasoning to the aqueous phase, it is possible to more effectively prevent the phenomenon of clouding and emulsion at the interface.

In this case, animal-based amino acid seasonings include those obtained by adding water to the meat and/or bones of fish and shellfish, livestock meat, whales, etc., and extracting it as is or after treating it with oxygen, etc., under normal pressure or pressurization, enzymes and acid Extracts of beef, chicken, pork, whale meat and bones, hydrolysates, bonito, scallops,
One or more types of extracts and hydrolysates of fish and shellfish such as oysters, clams, crabs, shrimp, squid, and mackerel may be used,
Beef extracts, especially boiled beef extracts (extract concentrates, powders, etc.) and mixtures thereof with beef protein hydrolysates have a high interface clarifying effect, and therefore it is most preferable to use these. In this case, as a mixture of beef boiling water extract and beef protein hydrolyzate, glycine 9.3 to 9.6%, proline 6%, such as Adipol ■ manufactured by Dainippon Pharmaceutical Co., Ltd.
．． A commercially available product containing 7 to 6.9% of valine and 5.1 to 5.5% of valine (all mol%) can be used. in this case,
The blended amount of animal-based amino acid seasoning is 0.0% in the aqueous phase in terms of powder.
03 to 0.3%, particularly 0.05 to 0.1%, and if the amount is less than the above lower limit, the interface clarifying effect will not be sufficiently exerted, and cloudiness and emulsion may occur. Moreover, if the blending amount is more than 0.3%, the liquid seasoning may become milky or become insolubilized during storage depending on the composition of the liquid seasoning.

In addition, thaumatin, sunsweet, etc. can also be blended as a plant-based natural seasoning.

As other constituent components of the present invention, commonly used components are used depending on the type of oil phase and water phase co-separable liquid seasoning, purpose of use, etc., and the separable liquid seasoning is produced by a known method. obtain.

For example, vegetable oils such as soybean salad oil, rapeseed salad oil, rapeseed white squeezed oil, etc. may be added to the desired oil components, as necessary, fat and oil stabilizers such as tocopherol, oil-soluble coloring agents such as 8-carotene, Pap lj kaoleoresin, and other oil-soluble oils. The oil phase can be prepared by dissolving oily ingredients such as spices and seasonings, and the aqueous phase can include sugars such as sucrose, glucose, and fructose, ethanol, polyhydric alcohols, salt, wine, and sake. , mirin, fermented seasonings such as vinegar, water-soluble synthetic or natural pigments, processed starches such as carboxymethylated starch, sodium starch glycolate, sodium starch phosphate, sodium alginate, propylene glycol ester alginate, It can be prepared by dissolving lagoonal ingredients such as synthetic thickeners such as sodium caseinate, hydroxymethylcellulose, methylcellulose, and sodium polyacrylate, and fills the aqueous phase in a predetermined container, and then adds the oil phase on top of the aqueous phase. It can be manufactured by adding In this case, if necessary, solid components such as sesame seeds and powdered spices may also be mixed in a precipitated state at the bottom of the container, and the solid components can be suspended at the time of use. In the present invention, in addition to xanthan gum, a small amount of other natural thickeners such as guar gum, locust pea gum, tamarind seed gum, tragacanth gum, pectin, and carrageenan can also be added.

Therefore, in the separate liquid seasoning of the present invention, xanthan gum is blended as a thickener into the water phase, and lecithin is blended into the oil phase, so that the oil phase and the water phase can be reconstituted after being shaken statically. When separated, the interface is clear and there is no cloudiness or emulsion, indicating a good separation state.

EXAMPLES Hereinafter, the present invention will be specifically explained with reference to examples, but the present invention is not limited to the following examples.

Example: Add 100ml of 0.5% xanthan gum solution to 1500ml of Shimizu and stir. To this, brewed vinegar, salt, flavoring agent, and if necessary amino acid (Adipol ■ manufactured by Dainippon Pharmaceutical Co., Ltd.) and ethanol are added. An aqueous phase made by adding Z of the seasoning liquid 1120 prepared by adding Z and an oil phase made of purified salad oil containing the amount of lecithin shown in Table 1 were prepared respectively. E. T. A separate seasoning dressing was prepared by adding 100 parts of the water phase and 100 parts of the oil phase to a cylindrical container made of (polyethylene terephthalate resin).

Each of these was shaken by hand for 1 hour, then allowed to stand for 3 minutes, and the thickness of the emulsion layer after re-separation was measured. The results are shown in Table 1. In Table 1, the cytin content is the weight % in the oil phase, and the amino acid and ethanol are each weight % in the aqueous phase.

Emulsion phase (Thickness of the emulsion layer after 3 powders was allowed to stand was measured.

) ×: 5cm or more △: 3 to 5 arcs .

:・~3 skin ◎: 1 or less cloudy layer (The presence or absence of a white haze immediately after settling for 3 minutes was determined by the naked eye according to the criteria below.

) ×: A thick cloudy layer is observed.

Δ: A cloudy layer is observed.

○: There is a slight cloudy layer.

◎: Almost no cloudy layer is observed.

Claims (1)

[Claims] 1. In a separate liquid seasoning that separates an oil phase and an aqueous phase when left to stand and is used by shaking and emulsifying the oil and aqueous phases when used, xanthan gum is blended into the aqueous phase. A separate liquid seasoning characterized by containing lecithin in the oil phase. 2. The separable liquid seasoning according to claim 1, wherein the amount of lecithin blended in the oil phase is 0.005 to 0.5% by weight. 3. A separate liquid seasoning according to claim 1 or 2, which contains an animal-based amino acid seasoning in the aqueous phase. 4. The separable liquid seasoning according to claim 3, wherein the amount of the animal-based amino acid seasoning is 0.03 to 0.3% by weight in the aqueous phase in terms of powder.