Liquid seasoning and method for adjusting viscosity thereof

Abstract

To provide a liquid seasoning in which viscosity is imparted without the use of a thickener, and to provide a method for adjusting viscosity of a liquid seasoning to yield a liquid seasoning in which viscosity is imparted without use of a thickener.SOLUTION: A liquid seasoning includes at least one of chili pepper and Sichuan pepper, and a fruit, the liquid seasoning being essentially free from a thickener and exhibiting a viscosity of 500 mPa s or higher. A method for adjusting viscosity of the liquid seasoning comprises raising the viscosity by incorporating at least one of chili pepper and Sichuan pepper, and a fruit.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a liquid seasoning and a method for adjusting the viscosity thereof. [Background technology]

[0002] Conventionally, thickeners have been used to impart viscosity to liquid seasonings in order to improve dispersibility and achieve smoothness and a good texture that melts easily in the mouth (see, for example, Patent Documents 1 and 2). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2020-10642 [Patent Document 2] Patent Publication No. 2021-83426 Summary of the Invention [Problem to be solved by the invention]

[0004] However, in recent years, there has been a demand in the market for seasonings that do not use additives, including thickeners. Furthermore, the use of thickeners places a burden on process control in the production of liquid seasonings, and the viscosity inherent to the thickeners can unintentionally increase the stringiness of the liquid seasoning, or the thickeners can mask the flavor of the liquid seasoning, thereby affecting its properties.

[0005] Therefore, an object of the present invention is to provide a liquid seasoning that has been given viscosity without using a thickener, and a method for adjusting the viscosity of a liquid seasoning to obtain such a liquid seasoning. [Means for solving the problem]

[0006] The liquid seasoning of the present invention contains at least one of capsicum and Sichuan pepper, and fruit, is substantially free of thickeners, and has a viscosity of 500 mPa·s or more.

[0007] The fruit is preferably an apple, and more preferably contains apple fiber. The liquid seasoning preferably has an apple mass content of 30% or more.

[0008] The liquid seasoning preferably contains chili pepper, and the mass content of the chili pepper is preferably 2% or more. The chili pepper is preferably in the form of granules or powder.

[0009] In the method for adjusting the viscosity of a liquid seasoning of the present invention, the viscosity is adjusted by adding either capsicum or Sichuan pepper and fruit.

[0010] The viscosity of the liquid seasoning is preferably adjusted by increasing or decreasing the mass content of at least one of the above ingredients and the fruit.

[0011] It is preferable to reduce the mass content of the aqueous raw materials by the amount of at least one of the mass contents described above. [Effects of the Invention]

[0012] The liquid seasoning of the present invention is given viscosity without the use of a thickener, and such a liquid seasoning can be obtained by the method for increasing the viscosity of a liquid seasoning and the method for adjusting the viscosity of a liquid seasoning of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0013] The liquid seasoning, which is an example of an embodiment of the present invention, can be used for dipping and stir-frying. When used as a dipping sauce, it is applied to ingredients such as heated meat, seafood, and vegetables, and the heat treatment method can be any known method such as grilling, boiling, steaming, or stir-frying, and it is particularly preferred for grilled meat. Furthermore, the heat treatment can be a process in which only the surface or the vicinity of the surface of the ingredients is heated, such as blanching, in which the ingredients are dipped in hot water or broth, or shabu-shabu, or lightly searing over a fire. When used for stir-frying, the liquid seasoning can be used in stir-frying, for example, meat, seafood, vegetables, noodles, and rice.

[0014] The liquid seasoning has viscosity, which ensures that it adheres well to food materials, is smooth, and has a good texture, and is eaten while remaining firmly attached to the surface of the food material, so that the flavor can be felt even when only a small amount is attached. Details of viscosity and other properties that indicate viscosity will be described later. In the liquid seasoning, solid components such as powder may be visible in the liquid, and in this example, the solid components are visible.

[0015] [raw materials] The raw materials for the liquid seasoning are a liquid raw material that is liquid at room temperature (25°C), at least one of chili peppers and Sichuan peppercorns, and fruit. Other ingredients may also be used as raw materials. In this example, other ingredients are used in addition to the liquid raw material, at least one of chili peppers and Sichuan peppercorns, and fruit. However, the liquid seasoning is substantially free of thickeners. "Substantially free" means that it is not incorporated as an ingredient. Examples of thickeners include gums such as xanthan gum, guar gum, carrageenan, tamarind gum, gellan gum, gum arabic, welan gum, and lanthanum gum, as well as starch and modified starch obtained by subjecting starch to pregelatinization, cross-linking, or other treatments. Thus, the liquid seasoning exhibits a viscosity above a certain level despite not containing a thickener.

[0016] 1. Chili peppers The type (variety) of chili pepper is not particularly limited, and chili peppers such as the Tianying variety, Yidu variety, Tianmi variety, and Korean variety can be used alone or in combination. From the viewpoint of the effect of reliably imparting viscosity to the liquid seasoning, Yidu variety, Tianmi variety, and Korean variety are preferred, and Yidu variety is more preferred. The type (variety) is described in this specification based on the manufacturer's catalog and product specifications.

[0017] Chili peppers that have been finely shredded by cutting and / or crushing can be used. From the viewpoint of obtaining a liquid seasoning with a certain level of viscosity, finely shredded chili peppers are preferred, and the shape of the finely shredded chili peppers can be sliced, striped, granular (particle size in the range of 1 mm or more but less than 3 mm), or powder (particle size less than 1 mm). Among these, it is more preferable to use at least one of granular and powdered forms. The particle size can be determined by classification using a sieve, and "X mm or less" means particles that have passed through a sieve with a specified opening of X mm, and "Y mm to Z mm" means particles that have passed through a sieve with a Z mm opening and remain on the sieve with a Y mm opening.

[0018] 2. Pepper The type (variety) of Sichuan pepper (Huabei Zanthoxylum japonicum) is not particularly limited, and large red pepper, small red pepper, white sand pepper, etc. can be used alone or in combination. From the viewpoint of obtaining a liquid seasoning with a certain viscosity or more, finely pulverized Sichuan pepper is preferred, and at least one of granular and powdered forms is more preferred.

[0019] 3. Fruit As the fruit, apple, peach, plum, etc. can be used, and these can be used alone or in combination. Among them, it is preferable to use apple from the viewpoint of obtaining a liquid seasoning having a certain viscosity or more.

[0020] As apples, from the viewpoint of obtaining a liquid seasoning with a certain viscosity or more, apple puree, apple pulp which is the pulp of the squeezed residue, apple chips, and apple fiber are preferred, and those containing apple fiber are more preferred. Among the above, apple puree and apple pulp are particularly preferred from the viewpoint of containing fiber. Note that apple puree and apple pulp may be used in combination.

[0021] 4. Liquid raw materials Both water-based and oil-based liquid ingredients can be used. From the viewpoint of obtaining a liquid seasoning with a certain level of viscosity or higher, it is preferable to use at least a water-based ingredient, and when using a combination of water-based and oil-based ingredients, it is preferable to use a higher mass content of the water-based ingredient than the oil-based ingredient. As liquid ingredients, water, vinegar (brewed vinegar), soy sauce, liquid sugar, honey, animal extracts such as chicken extract and pork extract, plant extracts such as onion extract and kelp extract, etc. can be used alone or in combination. In this example, water, vinegar, soy sauce, liquid sugar, and honey are used in combination.

[0022] 5.Other Other ingredients that can be used include salt, sesame (cut sesame, roasted sesame, etc.), sugar, yeast extract, etc., which can be either liquid or solid at room temperature.

[0023] [Liquid seasoning] The liquid seasonings are substantially free of thickeners and have a viscosity of 500 mPa·s or greater. Viscosity was measured using a B-type viscometer with rotor No. 2 or No. 3 at 30 rpm and 20°C. Rotors No. 2 and No. 3 were selected based on the physical properties (viscosity) of the liquid seasoning. Viscosity tends to gradually change after the rotor is immersed in the liquid seasoning and measurement begins; specifically, it tends to gradually decrease from the start of measurement. Because liquid seasonings are intended to be consumed as dipping sauces or to coat ingredients in stir-fries, as mentioned above, the viscosity of 500 mPa·s or greater is assumed to be the viscosity at the time of use, not after a certain period of stirring with the rotor. A viscosity of 500 mPa·s or higher at the start of measurement (hereinafter referred to as the initial viscosity) ensures better dispersibility, smoothness, and a good texture when adhering to food materials compared to a viscosity of less than 500 mPa·s, and ensures that the food material adheres reliably to the surface of the food material when eaten, allowing the flavor to be perceived reliably even if only a small amount is adhered. The initial viscosity is more preferably 700 mPa·s or higher, and even more preferably 800 mPa·s or higher.

[0024] The viscosity one minute after the start of measurement (hereinafter referred to as the one-minute viscosity) is preferably 400 mPa·s or higher, more preferably 500 mPa·s, and even more preferably 600 mPa·s. A viscosity of 400 mPa·s or higher at one minute makes the liquid seasoning more likely to remain in the mouth when eaten, compared to a viscosity of less than 400 mPa·s, and the taste of the liquid seasoning is perceived more strongly.

[0025] As mentioned above, the liquid seasoning contains at least one of chili peppers and Sichuan peppercorns, as well as fruit. This allows for an initial viscosity as low as 500 mPa·s, despite the substantial absence of thickeners. However, Sichuan peppercorns tend to be perceived as spicier than chili peppers, making it easier to design a blend that balances the flavor with other ingredients. Furthermore, chili peppers are more effective at improving viscosity in the presence of fruit than Sichuan peppercorns, and as the Sichuan peppercorn content increases, the numbing flavor obscures the fruit flavor. From this perspective, when choosing between chili peppers and Sichuan peppercorns, chili peppers are preferred.

[0026] The liquid seasoning preferably has a mass content of chili pepper of at least 2%, i.e., 2% or more. This results in a liquid seasoning with a higher initial viscosity. The mass content of chili pepper is more preferably within the range of 2% to 8%, and even more preferably within the range of 2.5% to 8%. By having a mass content of chili pepper of 8% or less, the sweetness of the apple can be felt more than when the mass content exceeds 8%.

[0027] The liquid seasoning preferably contains apple as the fruit, ensuring that the viscosity at the start of measurement is 500 mPa·s or higher. The mass content of apple in the liquid seasoning is preferably at least 30%, i.e., 30% or more, because this results in a higher initial viscosity than when the mass content is less than 30%. The mass content of apple is more preferably at least 33%.

[0028] Apple puree and apple pulp containing apple fiber are more preferred, with apple puree being particularly preferred, as they result in a higher initial viscosity of the liquid seasoning.

[0029] [Manufacturing method] The liquid seasoning can be produced by mixing and heating the raw materials. The temperature to be reached during heating is not particularly limited as long as the raw materials are dissolved or dispersed and can be mixed uniformly, and is preferably 85°C or higher. The obtained liquid seasoning is placed in a molded container, and a lid is placed on the molded container to produce a container-packed liquid seasoning.

[0030] As a viscosity adjusting method for adjusting the viscosity of the liquid seasoning to be produced, at least one of chili peppers and Sichuan peppercorns and the fruit are prepared as raw materials, and these are mixed with other raw materials to increase the viscosity of the resulting liquid seasoning. In this case, the viscosity of the resulting liquid seasoning is adjusted by increasing or decreasing the mass content of at least one of chili peppers and Sichuan peppercorns and the fruit that have been determined to be contained.

[0031] Here, when the mass content of at least one of chili pepper and Sichuan peppercorns is designated as M1 (%), it is preferable to subtract M1 from the mass content of the aqueous raw materials among the other raw materials to determine the raw material formulation of the liquid seasoning. Even in this example, when chili peppers are included but Sichuan peppercorns are not, and water and soy sauce are used as the aqueous raw materials, the mass content of water and soy sauce in the liquid seasoning is determined by subtracting the mass content M1 of chili peppers from the sum of the initial mass contents of water and soy sauce before the chili peppers are included. Alternatively, a blending method may be implemented before the mixing step in the production process, in which the relationship between the mass contents of either chili peppers or Sichuan peppercorns and fruit determined to be included and the viscosity of the resulting liquid seasoning is determined in advance, and the mass contents of either chili peppers or Sichuan peppercorns and fruit are set according to the desired viscosity. [Example]

[0032] [Example 1] to [Example 27] Liquid seasonings with different raw materials or raw material blend ratios were produced using the above method, and designated Examples 1 to 27. The raw materials and blending ratios are shown in Tables 1 to 4, 7, and 8. The chili peppers shown in Tables 1, 3, and 8 are red chili peppers E-50 (particle size 0.6 or less, Yidu variety) manufactured by Kaneka Sunspice Co., Ltd. Examples 10 to 20 shown in Table 2 were produced under the same conditions as Example 5, except for the chili peppers used. In the particle size descriptions in Table 2, the range indicated by "to" includes the values ​​before and after "to." The initial viscosity and viscosity after 1 minute were measured for the liquid seasonings produced in each Example. The respective viscosities are shown in Tables 1 to 4, 7, and 8.

[0033] [Comparative Example 1] to [Comparative Example 17] Liquid seasonings with different raw materials or raw material blends from those in the Examples were produced and designated Comparative Examples 1 to 17. The raw materials and blends are shown in Tables 1, 3 to 8. Other conditions were the same as in Example 1. For the liquid seasonings obtained in each Comparative Example, the initial viscosity and viscosity after 1 minute were determined in the same manner as in the Examples. The respective viscosities are shown in Tables 1, 3 to 8.

[0034] [Table 1]

[0035] [Table 2]

[0036] [Table 3]

[0037] [Table 4]

[0038] [Table 5]

[0039]

Table 6

[0040]

Table 7

[0041]

Table 8

Claims

1. The liquid seasoning contains at least one of capsicum and Sichuan pepper and fruit, does not substantially contain a thickener, and has a viscosity of 500 mPa·s or more.

2. The liquid seasoning according to claim 1, wherein the fruit is an apple.

3. 3. The liquid seasoning according to claim 2, wherein the fruit contains apple fiber.

4. 4. The liquid seasoning according to claim 2, wherein the mass content of the apples is 30% or more.

5. Contains the chili pepper, The liquid seasoning according to claim 1 or 2, wherein the mass content of the chili pepper is 2% or more.

6. Contains the chili pepper, 3. The liquid seasoning according to claim 1, wherein the chili pepper is in at least one of granular and powder form.

7. This method for adjusting the viscosity of a liquid seasoning comprises adding at least one of red pepper and Sichuan pepper and fruit to adjust the viscosity.

8. The method for adjusting the viscosity of a liquid seasoning according to claim 7, wherein the viscosity of the liquid seasoning is adjusted by increasing or decreasing the mass content of at least one of the ingredients and the fruit.

9. 9. The method for adjusting the viscosity of a liquid seasoning according to claim 7 or 8, wherein the mass content of the aqueous raw materials is reduced by the mass content of at least one of the aqueous raw materials to be contained.

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