Liquid seasoning and use method thereof

Abstract

To provide a liquid seasoning containing a solid ingredient capable of being portioned while including the solid ingredient evenly without being localized and of adopting various solid ingredients thereinto.SOLUTION: A liquid seasoning contains an ingredient part and a liquid part. The ingredient part includes an ingredient A that has a size not passing through a sieve of 10 mm aperture but passing through a sieve of 30 mm aperture and specific gravity of 1.21-1.4 g / cm3 and an ingredient B that has a size not passing through a sieve of 2 mm aperture but passing through the sieve of 10 mm aperture and specific gravity of 1.00-1.20 g / cm3 with a mass ratio of A:B being 1:1-1:5. The specific gravity of the liquid part is 1.0-1.2 g / cm3.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a liquid seasoning containing solid ingredients, which can be served while containing the ingredients evenly and uniformly when it is served. [Background technology]

[0002] Various liquid seasonings such as stew sauce, curry sauce, pasta sauce, Chinese sauce, and soup sauce may consist of only a liquid portion or may contain solid ingredients together with the liquid portion. In general, liquid seasonings are often consumed in a state where an appropriate amount of the liquid seasoning is attached to other foods, and when solid ingredients are added to the liquid seasoning, the texture of the solid ingredients and the other foods can be enjoyed at the same time. In addition, when a liquid seasoning is consumed alone, such as soup, the taste can be changed by eating the solid ingredients at the same time as the liquid portion, or by eating the liquid portion or the solid ingredients alone. When such liquid seasonings containing solid ingredients are divided and packed into containers or served, it is often difficult to divide the solid ingredients evenly. This is because depending on the type of ingredients, they may settle or rise in the liquid seasoning and become localized. In such a case, it is necessary to thoroughly stir the entire liquid seasoning immediately before serving to disperse the solid ingredients, and then quickly serve the liquid seasoning before it becomes localized again. In addition, when liquid seasoning is produced industrially, there is also a problem that solid ingredients are unevenly distributed when a large amount of liquid seasoning is filled into a container using a nozzle from a tank.

[0003] In response to such problems, a technique for improving ingredients has been proposed. Patent Document 1 describes an ingredient-containing liquid seasoning that contains acetic acid and a food material containing water-soluble polysaccharides and has been heat-treated, and further describes the ingredient-containing liquid seasoning in which the length of the longest side of the ingredient before heat treatment is 1.0 mm to 80 mm, and the mass increase rate of the ingredient before and after heat treatment is 0.5 to 10 times, and describes that such ingredient-containing liquid seasoning can be filled evenly with ingredients and liquid seasoning.

[0004] In addition, there have been proposals to improve seasonings in response to the above problems. Patent Document 2 describes a liquid seasoning that contains ingredients and / or edible oils and fats and also contains a thickening stabilizer, and that has a viscosity of 20 to 500 mPa·s excluding the ingredients and / or edible oils and fats, and that can be filled in a constant amount by adjusting the temperature to 1 to 20°C and filling the liquid seasoning. Patent Document 3 describes that a white sauce with ingredients that contains finely pulverized eggshells with an average particle size of 1 μm or less has small variation in the filling amount of ingredients. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] International Publication No. 2020 / 158563 [Patent Document 2] JP 2002-85007 A [Patent Document 3] JP 2009-124949 A Summary of the Invention [Problem to be solved by the invention]

[0006] By utilizing the above-mentioned conventional techniques, it is expected that a certain degree of improvement can be achieved in the problems described above. However, these conventional techniques are not generally applicable to various liquid seasonings containing a variety of solid ingredients.

[0007] To provide a liquid seasoning containing solid ingredients, which can be served while containing the solid ingredients evenly and uniformly, and which can be used with a variety of solid ingredients. [Means for solving the problem]

[0008] The present invention provides a liquid seasoning comprising an ingredient portion and a liquid portion, The ingredient portion is of a size that does not pass through a sieve with a mesh size of 10 mm but passes through a sieve with a mesh size of 30 mm, and has a specific gravity of 1.21 to 1.40 g / cm 3 and ingredient A, which is a size that does not pass through a sieve with a mesh size of 2 mm but passes through a sieve with a mesh size of 10 mm and has a specific gravity of 1.00 to 1.20 g / cm. 3 and ingredient B, in a mass ratio of ingredient A:ingredient B of 1:1 to 1:5, The specific gravity of the liquid portion is 1.0 to 1.2 g / cm 3 It is a liquid seasoning. Effect of the Invention

[0009] According to the present invention, a liquid seasoning containing solid ingredients can be provided which contains solid ingredients evenly and can be easily dispensed, and the present invention is generally applicable to various liquid seasonings containing a variety of solid ingredients. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0010] The liquid seasoning of the present invention is composed of a liquid portion and an ingredient portion. The liquid portion is a portion that has fluidity at room temperature and normal pressure, and the ingredient portion is a portion that is composed of solid ingredients that do not have fluidity at room temperature and normal pressure. Usually, the liquid seasoning of the present invention contains, as the solid ingredients, solid ingredients of any shape, such as a large number of granules, small pieces, or blocks. The types of liquid seasoning of the present invention composed of such a liquid portion and ingredient portion include, but are not limited to, stew sauce, curry sauce, pasta sauce, Chinese sauce, soup sauce, etc.

[0011] In the present invention, the liquid portion is the portion separated below the sieve when the liquid seasoning is subjected to solid-liquid separation using a sieve with a mesh size of 2 mm. The liquid portion can usually be produced according to a conventional method using various raw materials that are usually used for this type of liquid seasoning without any particular restrictions.

[0012] Examples of raw materials used for the liquid portion include waters such as clear water and stock; oils and fats; seasonings such as salt and monosodium glutamate; animal and plant extracts and fermented liquids thereof; dairy products such as milk, fresh cream, butter, and cheese; sugars such as starch syrup, dextrin, reduced dextrin, cyclodextrin, sorbitol, and trehalose; flours; starches; proteins such as eggs; organic acids or salts thereof such as vinegar and citric acid; antioxidants such as ascorbic acid or its salts, and vitamin E; thickeners; emulsifiers; colorants; flavorings; sweeteners; and preservatives, and these can be used alone or in combination of two or more.

[0013] In the present invention, the specific gravity of the liquid portion is 1.0 to 1.2 g / cm 3 , preferably 1.02 to 1.15 g / cm 3 In the present invention, the specific gravity of the liquid portion is a value measured using a Baume meter at a product temperature of 20°C. 3 Less than or equal to 1.2g / cm 3 If the thickness is too large, the solid ingredients are likely to become unevenly distributed in the liquid seasoning, which may result in the solid ingredients not being able to be evenly separated.

[0014] In the present invention, the viscosity of the liquid portion is preferably 1000 to 8000 mPa s, and more preferably 2000 to 7000 mPa s, from the viewpoint of highlighting the flavor and texture of the solid ingredients compared to that of the liquid portion. The "viscosity" referred to here refers to the value measured by removing only the liquid portion to be measured from the liquid seasoning and measuring the liquid portion at a product temperature of 80°C and a rotation speed of 3 to 13 rpm using a B-type viscometer.

[0015] In the present invention, the ingredient portion is the portion separated on the sieve when the liquid seasoning is subjected to solid-liquid separation using a sieve with a mesh size of 2 mm. Examples of raw materials that can be used as the solid portion include meats such as beef, pork, and chicken; salted livestock meats such as ham and bacon; seafood such as flounder, crab, and shrimp; shellfish such as clams and mussels; fish eggs such as cod roe; vegetables such as tomatoes, onions, carrots, green peppers, paprika, sweet potatoes, and potatoes; mushrooms such as mushrooms and nameko mushrooms; and vegetable proteins (for example, soybean proteins).

[0016] The ingredient portion used in the liquid seasoning of the present invention contains the following ingredient A and ingredient B. Ingredient A: A size that does not pass through a 10 mm sieve but passes through a 30 mm sieve and has a specific gravity of 1.21 to 1.40 g / cm 3 Ingredient B: Ingredients of a size that does not pass through a 2 mm sieve but passes through a 10 mm sieve and has a specific gravity of 1.00 to 1.20 g / cm 3

[0017] The ingredient A used in the present invention has a size that does not pass through a sieve with a mesh size of 10 mm but passes through a sieve with a mesh size of 30 mm. The ingredient A preferably has a size that does not pass through a sieve with a mesh size of 13 mm but passes through a sieve with a mesh size of 28 mm, and more preferably has a size that does not pass through a sieve with a mesh size of 15 mm but passes through a sieve with a mesh size of 25 mm.

[0018] Among the ingredients A, particularly preferred is the ingredient A1, which is "a size that does not pass through a sieve with a mesh size of 15 mm but passes through a sieve with a mesh size of 25 mm" (hereinafter also referred to as "ingredient A1"). The content of ingredient A1 in ingredient A is preferably 70% by mass or more, more preferably 85% by mass or more, and most preferably 100% by mass. In other words, it is most preferred that ingredient A consists only of ingredient A1. The fraction of ingredient A excluding ingredient A1 preferably contains a relatively large amount of "ingredients having a size that does not pass through a 13 mm sieve but passes through a 15 mm sieve" (hereinafter also referred to as "ingredient A2a") or "ingredients that do not pass through a 25 mm sieve but passes through a 28 mm sieve" (hereinafter also referred to as "ingredient A2b"). Hereinafter, ingredients A2a and A2b are collectively referred to as "ingredient A2". The total content of ingredients A1 and A2 in ingredient A is preferably 80% by mass or more, more preferably 90% by mass or more, and most preferably 100% by mass. The fraction of ingredient A excluding ingredients A1 and A2 is either "ingredients having a size that does not pass through a 10 mm sieve but passes through a 13 mm sieve" (hereinafter also referred to as "ingredient A3a") or "ingredients that do not pass through a 28 mm sieve but passes through a 30 mm sieve" (hereinafter also referred to as "ingredient A3b"). Hereinafter, ingredients A3a and A3b will be collectively referred to as "ingredient A3".

[0019] The ingredient A used in the present invention has a specific gravity of 1.21 to 1.40 g / cm 3 Here, the specific gravity of ingredient A is the apparent density of ingredient A in the liquid seasoning. The raw materials used as the ingredient portion usually have voids inside due to being derived from natural products, and in the liquid seasoning, the liquid portion of the liquid seasoning permeates the voids, resulting in a state in which the liquid portion is contained within the ingredient. Therefore, the specific gravity of ingredient A can be said to be a value measured in a state in which the liquid portion is contained within the ingredient. The specific gravity of ingredient A is preferably 1.25 to 1.35 g / cm 3 It is.

[0020] In the present invention, the specific gravity of ingredient A can be determined as follows. First, the liquid seasoning used for the measurement, the measuring tool, and the environmental temperature are equilibrated at 20°C. Ingredient A is removed from the liquid seasoning and left to stand on a wire rack for 3 minutes to remove any excess liquid adhering to the surface. Then, the mass (Xg) of ingredient A is measured. Next, water is accurately measured into a graduated cylinder, and ingredient A whose mass has been measured is placed in it, and the increase in volume (Ycm) is calculated from the rise in the liquid level. 3 ) and read the reading. The specific gravity can be calculated by X / Y.

[0021] The procedure for measuring the mass when calculating the specific gravity described above is also applied to the measurement of the mass required when calculating the ingredient content and mass ratio described below. In other words, the ingredient content and mass ratio described below are also values ​​when the ingredient contains a liquid portion inside.

[0022] The ingredient B used in the present invention has a size that does not pass through a sieve with a mesh size of 2 mm, but passes through a sieve with a mesh size of 10 mm. The ingredient B preferably has a size that does not pass through a sieve with a mesh size of 3 mm, but passes through a sieve with a mesh size of 8 mm, and more preferably has a size that does not pass through a sieve with a mesh size of 4 mm, but passes through a sieve with a mesh size of 7 mm. The specific gravity of the ingredient B is 1.00 to 1.20 g / cm. 3 , preferably 1.05 to 1.15 g / cm 3 The definition of the specific gravity of ingredient B is the same as that of ingredient A above.

[0023] Among ingredients B, particularly preferred is the ingredient B "which is of a size that does not pass through a sieve with a mesh size of 4 mm but passes through a sieve with a mesh size of 7 mm" (hereinafter also referred to as "ingredient B1"). The content of ingredient B1 in ingredient B is preferably 70% by mass or more, more preferably 85% by mass or more, and most preferably 100% by mass. In other words, it is most preferred that ingredient B consists only of ingredient B1. The fraction of ingredient B excluding ingredient B1 preferably contains a relatively large amount of "ingredients having a size that does not pass through a sieve with a mesh size of 3 mm but passes through a sieve with a mesh size of 4 mm" (hereinafter also referred to as "ingredient B2a") or "ingredients that do not pass through a sieve with a mesh size of 7 mm but passes through a sieve with a mesh size of 8 mm" (hereinafter also referred to as "ingredient B2b"). Hereinafter, ingredients B2a and B2b are collectively referred to as "ingredient B2". The total content of ingredients B1 and B2 in ingredient B is preferably 80% by mass or more, more preferably 90% by mass or more, and most preferably 100% by mass. The fraction of ingredient B excluding ingredients B1 and B2 is either "ingredients having a size that does not pass through a sieve with a mesh size of 2 mm but passes through a sieve with a mesh size of 3 mm" (hereinafter also referred to as "ingredient B3a") or "ingredients that do not pass through a sieve with a mesh size of 8 mm but passes through a sieve with a mesh size of 10 mm" (hereinafter also referred to as "ingredient B3b"). Hereinafter, ingredients B3a and B3b are collectively referred to as "ingredient B3".

[0024] The types of ingredients A and B having the above-mentioned sizes and specific gravities are not limited as long as they satisfy the respective sizes and specific gravities, but from the viewpoint of easier preparation, preferred examples of ingredient A include salted meat such as ham and bacon, shellfish such as clams and mussels, mushrooms such as nameko mushrooms, and root vegetables such as carrots, sweet potatoes, potatoes, etc. Similarly, preferred examples of ingredient B include vegetables such as finely chopped onions, green peppers, paprika, etc., minced meat, and granular vegetable protein.

[0025] Ingredient A and ingredient B may each be composed of a single ingredient or multiple kinds of ingredients. In the latter case, a mixture of multiple kinds of ingredients (for example, a mixture of tofu and clams) is prepared by mixing ingredients A and B in a manner that satisfies the requirements for ingredient A (size that does not pass through a 10 mm mesh sieve but passes through a 30 mm mesh sieve and specific gravity of 1.21 to 1.40 g / cm3) for each type of ingredient. 3 ), the mixture as a whole is ingredient A, and similarly, if the mixture of ingredients meets the requirements for ingredient B for each type of ingredient (size that does not pass through a 2 mm mesh sieve but passes through a 10 mm mesh sieve and specific gravity of 1.00 to 1.20 g / cm3 ... 3 ), the mixture as a whole is Ingredient B. On the other hand, in the above case, if the tofu meets the requirements of Ingredient A and the clams meet the requirements of Ingredient B, the tofu is Ingredient A and the clams are Ingredient B.

[0026] The content of ingredient A in the liquid seasoning of the present invention is preferably 2 to 10 mass %, more preferably 4 to 9 mass %, based on 100 mass % of the liquid seasoning. The content of ingredient B in the liquid seasoning of the present invention is preferably 2 to 50 mass %, more preferably 4 to 45 mass %, based on 100 mass % of the liquid seasoning.

[0027] The total content of ingredient A and ingredient B in the liquid seasoning of the present invention is preferably 4 to 50 mass%, more preferably 8 to 40 mass%, based on 100 mass% of the liquid seasoning, from the viewpoint of the balance between the benefits of including the ingredients in the liquid seasoning and the dispersion stability of the contained components.

[0028] In the present invention, it is necessary to contain the ingredients A and B at a specific mass ratio. Specifically, the ingredients A and B are contained at a mass ratio of A:B of 1:1 to 1:5, preferably 1:2 to 1:4. If the mass ratio is outside this range, the solid ingredients are likely to be unevenly distributed, and as a result, the solid ingredients may not be evenly distributed.

[0029] The liquid seasoning of the present invention can be produced in the same manner as a normal liquid seasoning. For example, it may be produced by a normal method using raw materials containing suitable materials as ingredients A and B, or it may be produced by previously preparing only the liquid portion, adding ingredients A and B, which have been cooked or have not been cooked, separately or simultaneously to the liquid portion, and mixing the whole mixture.

[0030] The liquid seasoning of the present invention has little uneven distribution of solid ingredients, and can be divided evenly by simply stirring lightly when dividing, not only immediately after production, but also after long-term storage in a container after production, etc. Therefore, the liquid seasoning of the present invention is suitable for a so-called small-portion use mode in which the liquid seasoning is stored in a container in an amount sufficient for multiple uses, and is divided and used in the required amount from the container when used, and the liquid seasoning of the present invention dispensed from the container can always have the ingredients, including the solid ingredients, uniformly dispersed. The container for containing and storing the liquid seasoning of the present invention is not particularly limited, and containers made of materials such as plastic, glass, and metal can be used. After dividing into required amounts, the liquid seasoning of the present invention may be directly consumed, or may be stored and / or cooked before being consumed. EXAMPLES

[0031] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0032] [Examples 1 to 8, Comparative Examples 1 to 4] A liquid seasoning was produced that contains an ingredient portion and a liquid portion, and contains two types of ingredients α1 to α7 (hereinafter collectively referred to as "ingredient α") and ingredients β1 to β6 (hereinafter collectively referred to as "ingredient β"). Specifically, first, commercially available consommé soup base and chicken stock base were mixed and diluted with hot water to produce a liquid portion. The specific gravity of this liquid portion at 20°C measured by a Baume meter was 1.05 g / cm 3 It was. Separately, various materials for ingredients α and β were prepared. Each material was immersed in the liquid portion prepared in the same manner as above for 6 hours to allow the liquid portion to fully penetrate the material, and this was used for ingredients α and β. The specific gravity of each ingredient α and ingredient β was as shown in Table 1 below. Each ingredient α and ingredient β was appropriately cut and shaped so that ingredient α had a size that would not pass through a 15 mm sieve but would pass through a 25 mm sieve, and ingredient β had a size that would not pass through a 4 mm sieve but would pass through a 7 mm sieve. Ingredient α included only ingredients that were the same size as ingredient A1 (having a size that would not pass through a 15 mm sieve but would pass through a 25 mm sieve), and ingredient β included only ingredients that were the same size as ingredient B1 (having a size that would not pass through a 4 mm sieve but would pass through a 7 mm sieve). Of the ingredients α, ingredients α2 to α6 are the ingredients A (A1), and of the ingredients β, ingredients β2 to β5 are the ingredients B (B1). Next, the liquid portion prepared as described above and ingredients α and β were mixed in the amounts shown in Tables 2 to 3 below, placed in a saucepan and heated over a fire, while not boiling, and gently stirred for 10 minutes to thoroughly mix the mixture, to produce a liquid seasoning. In the following tables, the sizes of the ingredients are shown as ranges for the sake of simplicity (for example, in Tables 2 and 3, the size of ingredient α is listed as "15-25" and the size of ingredient β is listed as "4-7"), but this range of ingredient sizes includes the upper limit but not the lower limit. For example, when "15-25" is listed in the "Size (mm)" column of the following tables, this means that the ingredient has a size that does not pass through a sieve with a mesh size of 15 mm but passes through a sieve with a mesh size of 25 mm. Also, for example, when "4-7" is listed in the same column, this means that the ingredient has a size that does not pass through a sieve with a mesh size of 4 mm but passes through a sieve with a mesh size of 7 mm.

[0033] [Table 1]

[0034] [Test Example 1] Each liquid seasoning was stirred in the stockpot to disperse the ingredients α and β throughout. The pot was then left to stand, and 10 expert panelists were asked to observe the dispersion of the ingredients and evaluate the state according to the following evaluation criteria. The results are shown in Tables 2 to 3 as the average evaluation points of the 10 expert panelists.

[0035] <Evaluation criteria for ingredient dispersion> 5 points: Excellent as each ingredient is evenly distributed. 4 points: The ingredients are dispersed almost evenly, making this a rather excellent result. 3 points: There is a slight bias in the distribution of each ingredient, but it is within the acceptable range. 2 points: The ingredients are slightly unevenly distributed, making it slightly inferior. 1 point: The ingredients are unevenly distributed, making it inferior.

[0036] [Table 2]

[0037] [Table 3]

[0038] [Examples 9 to 12 and Comparative Examples 5 to 8] Except for changing the ingredients as shown in Tables 4 to 5, liquid seasonings were produced in the same manner as in Example 2, and the obtained liquid seasonings were evaluated in the same manner as in Test Example 1. The results are shown in Tables 4 to 5. The results of Example 2 are also shown in Tables 4 to 5. Details of the ingredients used in each example shown in Tables 4 and 5 are as follows. Ingredient α3: 100% by mass of ingredient A1 Ingredient α8: Ingredient A1 content 80% by mass, ingredient A2 content 10% by mass, ingredient A3 content 10% by mass Ingredient α9: Ingredient A1 content 80% by mass, Ingredient A2 content 20% by mass Ingredient β3: 100% by mass of ingredient B1 Ingredient β7: Ingredient B1 content 80% by mass, ingredient B2 content 10% by mass, ingredient B3 content 10% by mass Ingredient β8: Ingredient B1 content 80% by mass, Ingredient B2 content 20% by mass

[0039] [Table 4]

[0040] [Table 5]

[0041] [Examples 13 to 15 and Comparative Examples 9 to 12] Except for changing the blending amounts of ingredients as shown in Table 6, liquid seasonings were produced in the same manner as in Example 2, and the obtained liquid seasonings were evaluated in the same manner as in Test Example 1. The results are shown in Table 6. Note that Table 6 also lists the results of Example 2.

[0042] [Table 6]

[0043] [Examples 16 to 20] Except for changing the blending amounts of ingredients as shown in Table 7, liquid seasonings were produced in the same manner as in Example 2, and the obtained liquid seasonings were evaluated in the same manner as in Test Example 1. The results are shown in Table 7. Note that Table 7 also lists the results of Examples 2 and 14.

[0044] [Table 7]

Claims

1. A liquid seasoning containing an ingredient portion and a liquid portion, The ingredient portion is of a size that does not pass through a 10 mm mesh sieve but passes through a 30 mm mesh sieve and has a specific gravity of 1.21 to 1.40 g / cm ３ and ingredient A having a size that does not pass through a sieve with a mesh size of 2 mm but passes through a sieve with a mesh size of 10 mm and a specific gravity of 1.00 to 1.20 g / cm ３ and ingredient B, wherein the mass ratio of ingredient A to ingredient B is 1:1 to 1:5, The specific gravity of the liquid portion is 1.0 to 1.2 g / cm ３ It is a liquid seasoning.

2. The liquid seasoning according to claim 1, wherein the ingredient A is contained in an amount of 2 to 10% by mass based on 100% by mass of the liquid seasoning.

3. The liquid seasoning according to claim 1 or 2, wherein the viscosity of the liquid portion is 1000 to 8000 mPa·s when measured using a B-type viscometer at a product temperature of 80° C. and a rotation speed of 3 to 13 rpm.

4. 3. The liquid seasoning according to claim 1 or 2, which is divided into portions each having a required amount and then eaten.

5. 3. A method for using the liquid seasoning according to claim 1 or 2, comprising dividing the liquid seasoning into portions each having a required amount and then directly consuming the portion or storing and / or cooking the portion before consuming.