Liquid seasoning containing oil and fat

Abstract

To obtain a liquid seasoning excellent in taste which is suitable for seasoning etc. of noodles, is of straight type, and contains an oil and fat.SOLUTION: A liquid seasoning has a salt concentration of 2 to 4% (w / w), has a turbidity when diluted 20-fold of 280 degree or more (kaolin), and contains an edible oil and fat. Emulsification treatment causing an oil droplet particle size of 20 μm or less represented by a 50% cumulative diameter and of 60 μm or less represented by a 90% cumulative diameter results in the liquid seasoning excellent in taste.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a container-packed liquid seasoning containing fats and oils.

Background Art

[0002] Liquid seasonings used for seasoning noodles such as udon, soba, and somen include concentrated types that are diluted with water or the like at the time of eating, and straight types that can be used directly for cooking without dilution. In particular, straight-type liquid seasonings are convenient as they do not require a dilution operation during use.

[0003] These liquid seasonings used for seasoning noodles have been widely used in the past, with Japanese-style sauces based on soy sauce, bonito stock, kelp stock, etc. On the other hand, in recent years, products with various flavors such as Chinese and Asian flavors (not limited to these) have been developed (Patent Document 1).

[0004] In new types of Chinese or Asian-style noodle seasonings, there are cases where fats and oils are blended into the seasonings. However, the preferred compositions and blends for blending fats and oils into straight-type noodle sauces have not been fully studied in the past.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] Therefore, an object of the present invention is to obtain a straight-type liquid seasoning suitable for seasoning noodles, etc., containing fats and oils, and having excellent taste.

Means for Solving the Problems

[0007] To solve the above problems, as a result of intensive studies by the inventors of the present application, in a liquid seasoning containing edible oil and fat with a salt concentration of 2 to 4% (w / w) and a turbidity of 280 degrees (kaolin) or more when diluted 20 times, when an emulsification treatment is performed so that the particle size of the oil droplets is 50% integrated diameter of 20 μm or less and 90% integrated diameter of 60 μm or less, it has been found that a liquid seasoning with excellent taste is obtained, and the present invention has been completed.

Effects of the Invention

[0008] When the liquid seasoning of the present application is used, for example, for dipping or pouring on noodles, a moderate mellowness due to emulsification and a taste derived from other components such as dashi can be felt well, and it is extremely preferable sensorially.

Modes for Carrying Out the Invention

[0009] The liquid seasoning of the present application is characterized in that it has a salt concentration of 2 to 4% (w / w), a turbidity of 280 degrees (kaolin) or more when diluted 20 times, contains oil and fat, and the particle size of the oil droplets is 50% integrated diameter of 20 μm or less and 90% integrated diameter of 60 μm or less.

[0010] The liquid seasoning of the present application has a salt concentration of 2 to 4% (w / w). The salt concentration may be appropriately set according to the taste required for the liquid seasoning. However, if the concentration is lower than 2% (w / w), there is a risk that it becomes unfavorable in terms of microbial control, etc., and if it exceeds 4% (w / w), there is a risk that the saltiness becomes too strong for use as a straight type.

[0011] The liquid seasoning of the present application contains oil and fat. As the oil and fat, plant-based oil and fat or animal-based oil and fat usually used as edible oil can be contained.

[0012] Examples of the vegetable oils and fats include rapeseed oil, sesame oil, rice bran oil, soybean oil, corn oil, coconut oil, palm oil, cottonseed oil, sunflower oil, safflower oil, linseed oil, perilla oil, olive oil, peanut oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, sesame oil, borage oil, rice bran oil, wheat germ oil, flavored edible oils (roasted sesame oil, roasted soybean oil, roasted rapeseed oil, herb oil, garlic oil, onion oil, scallion oil, etc.), fractionated oils and transesterified oils of these oils and fats. Examples of the animal oils and fats include butter, beef tallow, lard, chicken fat, fish oil, etc. These oils and fats may be used alone or in combination of two or more. Among them, it is preferable to use an oil or fat that is liquid at normal temperature.

[0013] The content of the oil or fat is preferably 0.05 to 1% (w / w). If the content of the oil or fat is less than the above range, there will be no significant difference in flavor from the conventional straight-type noodle soup. If it is more than the above range, separation between the liquid part and the oil part is likely to occur, and there may be a problem that the flavor of the oil or fat becomes too strong and the taste is not preferable as a straight-type noodle soup.

[0014] The liquid seasoning of the present invention preferably has a turbidity of 280 degrees (kaolin) or more when diluted 20 times, and more preferably 280 degrees (kaolin) to 500 degrees (kaolin) when diluted 20 times. Here, a turbidity of 1 degree (kaolin) means that it corresponds to the turbidity when 1 mg of standard kaolin is contained in 1 L of purified water. When the liquid seasoning contains solids, the turbidity is measured after removing the solids by filtration or the like in advance.

[0015] The liquid seasoning of the present invention preferably further contains dashi derived from fish, shellfish or livestock meat. Examples of fish and shellfish as dashi raw materials include fish such as bonito, southern bluefin tuna, tuna, mackerel, horse mackerel, flying fish, sardines, Japanese pilchard, Japanese anchovy, sea bream, and nibe, and fish flakes and dried small fish derived from such fish; shellfish such as clams, ark shell, Japanese littleneck clam, Japanese oyster drill, oysters, and scallops, and dried foods derived from such shellfish; cephalopods such as squid and octopus, and dried foods derived from such cephalopods; crustaceans such as shrimp and crabs; and seaweeds such as kelp. As livestock meat, bones and meat derived from livestock and poultry selected from pigs, chickens, cows, sheep, horses, ducks, and geese can be used. By heating these dashi raw materials in a solvent such as water or alcohol, dashi is extracted. The dashi may be derived from one dashi raw material, or may be used in combination of those derived from two or more types of dashi raw materials.

[0016] In addition to the above-mentioned respective raw materials, the liquid seasoning of the present invention can, as raw materials, appropriately incorporate soy sauces such as dark soy sauce, light soy sauce, sweet soy sauce, and white soy sauce; food vinegars such as edible acetic acid, brewed vinegar, cereal vinegar, rice vinegar, fruit vinegar, black vinegar, and balsamic vinegar; saccharides such as sugar, glucose, liquid sugar, and starch syrup; flavoring vegetables and spices such as garlic, leek, onion, ginger, shallot, and chili pepper; citrus fruits such as yuzu, kabosu, sudachi, lemon, grapefruit, daidai, summer mandarin, Kawauchi late mandarin, mandarin orange, candied orange, hassaku, sweet orange, and orange; pulp, peel, and fruit juice derived from one or more fruits selected from apples, pears, persimmons, pineapples, passion fruits, cherries, pomegranates, and berries; fermented seasonings such as miso, fish sauce, mirin, soybean paste, and gochujang; alcohols such as edible ethanol, sake, wine, shochu, and awamori; dashi derived from mushrooms such as shiitake, beech mushrooms, enoki mushrooms, maitake mushrooms, and mushrooms; seasonings such as protein hydrolysates; umami seasonings such as sodium glutamate, sodium inosinate, and sodium guanylate; extracts other than those derived from livestock meat and fish flakes, such as kelp extract and yeast extract; thickeners such as agar, starch, pectin, and various gums; fragrances, acidulants, emulsifiers; seeds such as walnuts, nuts, and peanuts, and crushed products thereof, etc., according to the intended flavor and the like.

[0017] The liquid seasoning of the present invention has an oil droplet particle size with a 50% cumulative diameter of 20 μm or less and a 90% cumulative diameter of 60 μm or less. When it is said that the "particle size has a 50% cumulative diameter of 20 μm or less" in the present invention, it means that in the laser diffraction / scattering method, the particle diameter when the oil droplet particle size reaches 50% is 20 μm or less. The same applies when the particle size is "90% cumulative diameter of 60 μm or less". For the measurement, a known device capable of measuring particle size by the laser diffraction / scattering method can be used. As an example, MT3000II of Microtrac MRB can be mentioned. When measuring the particle size, it is preferable to use only the liquid part of the liquid seasoning by performing a strainer treatment or the like.

[0018] The liquid seasoning of the present invention preferably has a viscosity of 100 mPa·s or less when measured at 25 °C and 30 rpm using a B-type viscometer No. 1 rotor. If the viscosity is too high, especially when used for seasoning thin noodles such as soba noodles and cold noodles, the adhesion to the noodles becomes too strong, and the taste may not be favorable.

[0019] The liquid seasoning of the present invention can be produced by mixing the raw materials and then stirring the liquid for emulsification treatment. As devices that can be used for emulsification treatment, there are devices suitable for emulsification treatment such as a homomixer, a disperser mixer, an ultra mixer, and a high-pressure homogenizer. On the other hand, even a general stirrer such as a paddle type or a propeller type can perform emulsification treatment depending on the strength of the stirring force. There are many devices that can perform emulsification treatment, but among such devices, it is particularly preferable to use a homomixer. The emulsification treatment time can be appropriately adjusted according to the equipment used, the composition of the seasoning, etc. For example, when using a homomixer, it is preferable to perform treatment at 8000 rpm for 1 to 3 minutes.

[0020] The liquid seasoning of the present invention has oil droplets with a 50% cumulative diameter of 20 μm or less and a 90% cumulative diameter of 60 μm or less. However, when the particle size is larger than the above values, that is, when the oil droplet particle size is coarse, the sour taste is strongly felt, or when meat or fish stock is blended, the stock flavor may not be fully felt, or there may be problems such as strongly feeling the unique smell of meat or fish.

[0021] Furthermore, it is preferable that the liquid seasoning of the present invention has oil droplets with a 50% cumulative diameter of 7.0 μm or more and a 90% cumulative diameter of 20 μm or more. When the particle size is smaller than the above values, that is, when the oil droplet particle size is extremely fine, there may be problems such as it being difficult to feel the flavor of stock or spices, astringency peculiar to extracts being felt, and the overall taste becoming less distinct.

[0022] After production, the liquid seasoning of the present invention is filled into a container. As the container, known ones such as various pouches, PET bottles, various resin bottles, glass bottles, bag-in-boxes, and paper packs can be used. Also, before, during, or after filling the container, sterilization treatment by heating may be performed.

[0023] The liquid seasoning of the present invention is suitable for use as a dipping sauce for noodles. Also, the liquid seasoning of the present invention is a straight sauce, and after taking it out of the container, it can be used as a seasoning as it is without dilution. Examples of noodles include Chinese noodles, udon, chilled buckwheat noodles, Chinese wheat noodles, and soba noodles. The noodles may be eaten warm after boiling or after being tightened with cold water before serving. By applying or mixing the liquid seasoning of the present invention to these noodles or any ingredients, it is possible to obtain an extremely preferable taste with a mellow flavor unique to emulsification and a rich stock flavor.

Examples

[0024] Hereinafter, the present invention will be described with reference to examples and the like, but the present invention is not limited by these.

[0025] [Example 1] Examination of Particle Size - 1 As raw materials, 8.6% of starch syrup, 1.7% of soy sauce, 1.8% of salt, 2.1% of kelp and seafood extract, 1.2% of vinegar, 0.6% of citrus fruit juice, 0.3% of edible vegetable oil, 0.1% of thickener, 0.04% of emulsifier, and water (the remaining amount) were mixed to prepare a liquid seasoning. The viscosity of the liquid seasoning measured at 25°C and 30 rpm using a B-type viscometer No. 1 rotor was 59 mPa·s. Also, when the liquid seasoning was diluted 20 times with water and the turbidity was measured by the forward scattering light method, the turbidity was 322 degrees (kaolin).

[0026] For these liquid seasonings, after stirring treatment, the particle size of the oil droplets was measured by the laser diffraction / scattering method. The results are shown in the following table. In the table, "d50" means the 50% cumulative diameter and "d90" means the 90% cumulative diameter (the same applies hereinafter).

[0027]

Table 1

[0028] In the table, Examples 1, 4, and 6 are those where the raw materials were mixed and then stirred by an in-line mixer (Examples 1 and 4) and those where no substantial stirring treatment was performed (Example 6). Examples 2, 3, and 5 are those where stirring treatment was performed with a homomixer for 1 minute, 2 minutes, and 3 minutes, respectively. Examples 8, 9, and 10 are those where stirring treatment was performed with a disperser for 2 minutes and then with a homomixer for 0.5 minute, 1 minute, and 2 minutes, respectively. Example 7 is those where stirring treatment was performed with a disperser for 2 minutes (no treatment with a homomixer was performed).

[0029] Regarding the above liquid seasoning, when sensory evaluation was conducted by 8 well-trained in-house panelists, in Examples 2, 3, 5, 8, 9, and 10 corresponding to the present invention, a moderate mellowness due to emulsification and a good dashi flavor were favorably perceived, and they were sensorially preferable. Here, a good "dashi flavor" means that while the aroma and umami of kelp and seafood extracts are well perceived, there is little odor, and the overall flavor is well-balanced.

[0030] On the other hand, in Examples 1, 4, 6, and 7 where the particle size is coarser than either the 50% cumulative diameter or the 90% cumulative diameter of the present invention, the sour taste of citrus juice is strongly felt, and the odor peculiar to kelp and seafood extracts is easily felt, and they cannot be said to be sensorially preferable.

[0031] [Example 2] Examination of Particle Size - 2 A liquid seasoning was prepared by mixing 8.6% starch syrup, 2.2% soy sauce, 1.7% salt, 2.3% kelp and seafood extract, 1.2% vinegar, 0.6% citrus juice, 0.3% edible vegetable oil, 0.1% thickener, 0.04% emulsifier, and water (the remaining amount) as raw materials. The viscosity of the liquid seasoning when measured at 25°C and 30 rpm using a B-type viscometer No. 1 rotor was 59 mPa·s.

[0032] After performing a stirring treatment on these liquid seasonings, the particle size of the oil droplets was measured in the same manner as in [Example 1]. The results are shown in the following table.

[0033]

Table 2

[0034] Examples 11 to 17 are those in which the liquid seasoning was stirred for 0.5, 1, 2, 3, 4, 5, and 7 minutes with a homomixer, respectively. Example 18 is the same as Example 6 prepared in [Example 1].

[0035] As a result, the seasonings of Examples 11 to 16 exhibited extremely good taste in terms of dashi flavor and emulsification flavor, while the seasoning of Example 17 had an unfavorable taste, such as a bitter taste of the extract.

[0036] (Example 3) Detailed sensory evaluation Sensory evaluation was performed on Examples 12 to 14, 16, and 17 prepared in [Example 2] and Example 18 in which only the raw material was blended and no stirring treatment was performed. The evaluation was carried out by 8 well-trained in-house panelists, and sufficient sharing was carried out in advance regarding the evaluation by scoring.

[0037] In the sensory evaluation, regarding the "rawness", "emulsification level", "extract feeling", and "dashi flavor" when each liquid seasoning was eaten alone, the strength was evaluated from 1 point (weak) to 5 points (strong), and the preference (liking) was evaluated from 1 point (unfavorable) to 5 points (favorable). Here, the "emulsification level" refers to the smoothness generated by the emulsification of the oil phase and the liquid part. The "extract feeling" refers to the feeling that a strong taste including umami, astringency, bitterness, etc. contained in kelp and seafood extracts remains from the front taste to the aftertaste. The average score for each item is shown in the following table.

[0038]

Table 3

[0039] As shown in the above table, as the stirring time was longer and the particle size of the oil droplets became smaller, the rawness became weaker, and the emulsification level and extract feeling became stronger. The dashi flavor increased in Examples 12 and 14, but became weaker conversely when the stirring time was made longer (Examples 16 and 17).

[0040] Regarding the rating of preference, in all items, Example 14 was the most preferred, followed by Example 12 and then Example 16. Example 17 has the advantage that it has a weak fishy smell and the emulsification level is increased to become mellow. On the other hand, due to the increase in the extract feeling, the umami feeling decreases and the bitterness of the extract becomes prominent, so there is a lack in the overall balance. The umami feeling is a feeling that comprehensively recognizes the taste felt by the tongue, the aroma felt when smelling (nose tip aroma), and the aroma felt when held in the mouth (in-mouth aroma). In Example 17, it is considered that the preferred umami aroma (especially the in-mouth aroma) was impaired due to the increase in the extract feeling.

[0041] From the above, as an overall evaluation, Examples 12, 14, and 16 are preferred as seasonings, Example 17 has insufficient balance, and Example 18 (un-stirred) was evaluated as clearly not preferred.

Claims

1. (1) having a sodium chloride concentration of 2 to 4% (w / w), (2) having a turbidity of 280 degrees (kaolin) or more when diluted 20-fold, (3) containing fats and oils, and (4) having an oil droplet particle size such that the 50% integrated diameter is 20 μm or less and the 90% integrated diameter is 60 μm or less, a liquid seasoning in a container.

2. The liquid seasoning in a container according to claim 1, wherein the oil droplet particle size is such that the 50% integrated diameter is 7.0 μm or more and the 90% integrated diameter is 20 μm or more.

3. The liquid seasoning in a container according to claim 1, wherein the fat and oil content is 0.05 to 1% (w / w).

4. The liquid seasoning in a container according to claim 1, further containing dashi derived from fish, shellfish or livestock meat.

5. The liquid seasoning in a container according to claim 1, wherein the liquid seasoning is used for seasoning noodles.

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