Liquid seasoning containing fats and oils and suitable for seasoning noodles

Abstract

To obtain a straight-type liquid seasoning suitable for seasoning noodles, containing oil and fat and having excellent taste.SOLUTION: In a liquid seasoning having a salt concentration of 2 to 4% (w / w), a turbidity of 250 degrees (kaolin) or less when diluted 20-fold, and containing edible oil and fat, when an emulsification treatment is performed so that the particle size of oil droplets has a 50% integrated diameter of 70 μm or less and a 90% integrated diameter of 170 μm or less, a liquid seasoning having an excellent taste is obtained.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a packaged liquid seasoning that contains oils and fats and is suitable for seasoning noodles. [Background technology]

[0002] Liquid seasonings used to season noodles such as udon, somen, and soba come in two types: concentrated types that are diluted with water before eating, and straight types that can be used as is for seasoning and cooking without dilution. Straight liquid seasonings are particularly convenient as they do not require dilution before use.

[0003] The liquid seasonings used to season noodles have traditionally been Japanese-flavored soups based on soy sauce, bonito stock, kelp stock, etc. However, in recent years, products with a variety of flavors, including Chinese and Asian flavors, have been developed (Patent Document 1).

[0004] In new types of Chinese-style or Asian-style noodle seasonings, fats and oils are sometimes blended into the seasoning, but the preferred composition and blending of fats and oils when blending them into straight-type noodle soup have not been fully studied to date. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent Publication No. 2020-150804 Summary of the Invention [Problem to be solved by the invention]

[0006] Therefore, an object of the present invention is to provide a liquid seasoning that is suitable for seasoning noodles, is straight, contains fats and oils, and has an excellent taste. [Means for solving the problem]

[0007] In order to solve the above problems, the present inventors conducted extensive research and found that a liquid seasoning with a salt concentration of 2 to 4% (w / w), a turbidity of 250 degrees (kaolin) or less when diluted 20 times, and containing edible oils and fats can be made to taste better by emulsifying the liquid seasoning so that the particle size of the oil droplets is 70 μm or less in 50% cumulative diameter and 170 μm or less in 90% cumulative diameter, thereby completing the present invention. [Effects of the Invention]

[0008] When the liquid seasoning of the present invention is used, for example, as a dipping sauce for noodles, it has a moderately smooth texture due to the emulsification and a pleasant taste derived from other ingredients such as dashi, making it very sensorially pleasing. DETAILED DESCRIPTION OF THE INVENTION

[0009] The liquid seasoning of the present invention is characterized by having a salt concentration of 2 to 4% (w / w), a turbidity of 250 degrees (kaolin) or less when diluted 20 times, containing fats and oils, and having oil droplets with a 50% cumulative diameter of 70 μm or less and a 90% cumulative diameter of 170 μm or less.

[0010] The liquid seasoning of the present invention has a salt concentration of 2 to 4% (w / w). The salt concentration can be set appropriately depending on the taste desired for the liquid seasoning, but if the concentration is lower than 2% (w / w), there is a risk that it may be undesirable in terms of microbial control, etc., and if it exceeds 4% (w / w), there is a risk that it may taste too salty for use as a straight type.

[0011] The liquid seasoning of the present invention contains oils and fats, and the oils and fats may be vegetable oils or animal oils that are commonly used as edible oils.

[0012] Examples of the vegetable oils include rapeseed oil, sesame oil, rice oil, soybean oil, corn oil, coconut oil, palm oil, cottonseed oil, sunflower oil, safflower oil, linseed oil, perilla oil, olive oil, peanut oil, grapeseed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla 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 interesterified oils of these oils. Examples of the animal oils include butter, beef tallow, lard, chicken oil, and fish oil. These oils may be used alone or in combination of two or more. Among these, it is preferable to use oils that are liquid at room temperature.

[0013] The fat / oil content is preferably 0.05 to 1% (w / w). If the fat / oil content is less than this range, there will be no significant difference in flavor from conventional straight-type noodle soup, while if it is more than this range, separation of the liquid and oily parts will occur more easily, and the fat / oil flavor will be too strong for a straight-type noodle soup, resulting in an undesirable taste.

[0014] The liquid seasoning of the present invention has a turbidity of 250 degrees (kaolin) or less when diluted 20 times, and preferably 20 degrees (kaolin) to 250 degrees (kaolin). 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. If the liquid seasoning contains solids, the solids are removed in advance by filtration or the like before measuring the turbidity.

[0015] The liquid seasoning of the present invention preferably further contains a stock derived from seafood or livestock meat. Examples of seafood ingredients include fish such as bonito, skipjack tuna, tuna, mackerel, horse mackerel, flying fish, sardine, round herring, anchovy, sea bream, and croaker, as well as dried fish flakes and dried sardines derived from these fish; shellfish such as clams, cockles, freshwater clams, hard clams, oysters, and scallops, as well as dried foods derived from these shellfish; cephalopods such as squid and octopus, as well as dried foods derived from these cephalopods; crustaceans such as shrimp and crab; and seaweed such as kelp. Examples of livestock meat include bones and meat derived from livestock and poultry selected from pigs, chickens, cattle, sheep, horses, ducks, and geese. The stock is extracted by heating these stock ingredients in a solvent such as water or alcohol. The stock may be derived from a single stock ingredient, or a combination of two or more stock ingredients.

[0016] In addition to the above-mentioned ingredients, the liquid seasoning of the present invention can also contain, as ingredients, soy sauces such as dark soy sauce, light soy sauce, tamari soy sauce, and white soy sauce; vinegars such as edible acetic acid, brewed vinegar, grain vinegar, rice vinegar, fruit vinegar, black vinegar, and balsamic vinegar; sugars such as sugar, glucose, liquid sugar, and starch syrup; aromatic vegetables and spices such as garlic, green onions, onions, ginger, shallots, and chili peppers; citrus fruits such as yuzu, kabosu, sudachi, lemon, grapefruit, mandarin orange, summer mandarin, Kawachi bankan, mandarin orange, iyokan, hassaku orange, sweet orange, and orange; pulp and peel derived from one or more fruits selected from apples, pears, persimmons, pineapples, passion fruit, cherries, pomegranates, and berries; Fermented seasonings such as fruit juice, miso, fish sauce, mirin, chili bean paste, and gochujang; alcoholic beverages such as edible ethanol, sake, wine, shochu, and awamori; dashi stock derived from mushrooms such as shiitake mushroom, buna-shimeji mushroom, enokitake mushroom, maitake mushroom, and mushroom; seasonings such as protein hydrolysates; umami seasonings such as sodium glutamate, sodium inosinate, and sodium guanylate; extracts derived from sources other than meat and fish such as kelp extract and yeast extract; thickeners such as agar, starch, pectin, and various gums; flavorings; acidulants; emulsifiers; nuts and seeds such as walnuts, nuts, and peanuts, and crushed products thereof; and the like can be blended as appropriate depending on the desired flavor, etc.

[0017] The liquid seasoning of the present invention has an oil droplet particle size of 70 μm or less in 50% cumulative diameter and 170 μm or less in 90% cumulative diameter. In the present invention, "50% cumulative diameter of 70 μm or less" means that the particle size at 50% of the oil droplet size is 70 μm or less when measured by laser diffraction / scattering. The same applies to the particle size of "170 μm or less in 90% cumulative diameter." Measurements can be performed using known instruments capable of measuring particle size by laser diffraction / scattering, such as the MT3000II from Microtrac MRB. When measuring particle size, it is preferable to use only the liquid portion of the liquid seasoning, for example by straining the liquid.

[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 with a No. 1 rotor. If the viscosity is too high, the liquid may adhere too strongly to the noodles, particularly when used to season thin noodles such as somen or hiyamugi, resulting in an undesirable taste.

[0019] The liquid seasoning of the present invention can be produced by mixing the ingredients and then stirring the liquid to emulsify. Devices suitable for emulsification, such as homomixers, disperser mixers, ultramixers, and high-pressure homogenizers, can be used for emulsification. On the other hand, even common paddle-type or propeller-type mixers can be used to emulsify depending on the strength of the stirring force. While many devices are available that can perform emulsification, homomixers are particularly preferred. The emulsification time can be adjusted as appropriate depending on the equipment used and the composition of the seasoning. For example, when using a homomixer, it is preferable to perform the emulsification at 8000 rpm for 1 to 5 minutes.

[0020] The liquid seasoning of the present invention has oil droplets with a 50% cumulative diameter of 70 μm or less and a 90% cumulative diameter of 170 μm or less. However, if the particle diameter is larger than these values, i.e., if the oil droplets are coarse, there is a risk of problems such as a strong sour taste, a lack of cohesiveness in the overall flavor, making it difficult to fully appreciate the flavor of the dashi stock, or an especially strong aroma specific to meat or seafood.

[0021] In the liquid seasoning of the present invention, the particle size of the oil droplets is preferably 15.0 μm or more in 50% cumulative diameter and 110 μm or more in 90% cumulative diameter. If the particle size is smaller than these values, i.e., if the oil droplets are extremely fine, the strong flavor including the umami and richness unique to the extract will be felt strongly from the initial taste to the aftertaste, which may result in a weaker overall flavor and make it difficult to sense the flavor of the stock or spices, which may cause problems.

[0022] The liquid seasoning of the present invention is produced and then filled into a container. Known containers such as various pouches, PET bottles, various resin bottles, glass bottles, bag-in-boxes, and paper packs can be used. Sterilization by heating may be performed before, during, or after filling into the container.

[0023] The liquid seasoning of the present invention is suitable for use as a dipping sauce for noodles. Furthermore, the liquid seasoning of the present invention is a straight soup, and can be used as a seasoning as is after being poured out of the container without dilution. Examples of noodles include somen, udon, hiyamugi, Chinese noodles, and soba. After boiling, the noodles can be eaten warm or rinsed in cold water before serving. By pouring or mixing the liquid seasoning of the present invention over these noodles or optional ingredients, not only can you obtain the mellowness that only an emulsion can provide, but also an extremely desirable taste with a rich broth flavor. [Example]

[0024] The present invention will be described below with reference to examples, but the present invention is not limited to these examples.

[0025] (Example 1) Particle size study -1 A liquid seasoning was prepared by mixing the following ingredients: 5.7% starch syrup, 5.6% soy sauce, 1.6% salt, 1.6% chicken extract, 0.7% sugar, 0.7% vinegar, 0.4% aromatic vegetable paste, 0.4% edible vegetable oil, 0.2% seafood extract, 0.2% thickener, 0.1% emulsifier, and the balance water. The viscosity of this liquid seasoning was measured at 25°C and 30 rpm using a B-type viscometer with a No. 1 rotor, and was found to be 59 mPa·s. Furthermore, the liquid seasoning was diluted 20 times with water, and the turbidity was measured using the forward scattered light method, resulting in a turbidity of 83°C (kaolin).

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

[0027] [Table 1]

[0028] In the table, Production Example 1 is a product in which the raw materials were mixed and then no stirring treatment was performed. Production Example 2 is a product in which the raw materials were mixed and then stirred using an in-line mixer. Production Examples 3, 4, and 5 are products in which the raw materials were mixed and then stirred using a homomixer for 1 minute, 3 minutes, and 5 minutes, respectively.

[0029] Sensory evaluation was carried out for Production Examples 1, 3, 4, and 5. The evaluation was carried out by seven well-trained in-house panelists, and the evaluation by rating system was thoroughly shared in advance.

[0030] In the sensory evaluation, participants rated the "emulsification level," "extractiveness," and "dashi flavor" of each liquid seasoning when they ate it alone, and rated their preference (preference) on a scale of 1 (unfavorable) to 5 (favorable). The "emulsification level" here refers to the mellowness that results from the emulsification of the oil phase and liquid phase. The "extractiveness" refers to the sensation of a strong flavor, including the umami and richness contained in meat and seafood extracts, lingering from the initial taste to the aftertaste. The average scores for each item are shown in the table below.

[0031] [Table 2]

[0032] As a result, in Production Examples 3, 4 and 5, the emulsification gave a good mellowness and a pleasant dashi flavor, while the astringency and bitterness derived from the extract were suppressed, making them sensorially pleasing.

[0033] On the other hand, in Production Example 1, in which the particle size at 50% cumulative diameter and 90% cumulative diameter was coarser than that of the present invention, the mellowness due to emulsification was insufficient, resulting in a strong sense of sourness, and the umami flavor of the chicken extract and seafood extract was weak.As a result, although there was a broth-like flavor, the richness that lingers in the aftertaste was weak, and the overall umami flavor and richness were weak, making it unsatisfactory and not sensorially desirable.

[0034] (Example 2) Particle size study -2 A liquid seasoning was prepared by mixing the following ingredients: 6.2% starch syrup, 5.1% soy sauce, 1.9% meat extract, 1.6% salt, 1.3% aromatic vegetable paste, 0.5% vinegar, 0.4% edible vegetable oil, 0.1% spices, 0.1% thickener, 0.03% emulsifier, 0.01% seafood extract, and the balance water. The viscosity of this liquid seasoning was measured at 25°C and 30 rpm using a B-type viscometer with a No. 1 rotor, and was found to be 37 mPa·s. Furthermore, the liquid seasoning was diluted 20 times with water, and the turbidity was measured using the forward scattered light method, resulting in a turbidity of 230°C (kaolin).

[0035] These liquid seasonings were subjected to a stirring treatment, and then the particle size of the oil droplets was measured in the same manner as in Example 1. The results are shown in the table below.

[0036] [Table 3]

[0037] In the table, Production Example 6 is a product in which the raw materials were mixed and then no stirring treatment was carried out, while Production Example 7 is a product in which the raw materials were mixed and then stirred using an in-line mixer.

[0038] As a result, the seasoning of Production Example 7 exhibited an extremely good taste in terms of the dashi flavor and emulsified flavor, whereas the seasoning of Production Example 6 did not have a sufficient mellowness due to the emulsification, so the spiciness of the spices was felt to be strong and the umami flavor of the meat extract and seafood extract was felt to be weak, resulting in an unsatisfactory dashi flavor and not being sensorially desirable.

Claims

1. (1) The salt concentration is 2 to 4% (w / w), (2) The turbidity when diluted 20 times is 250 degrees (kaolin) or less, (3) Contains oils and fats, and (4) A packaged liquid seasoning characterized in that the particle size of the oil droplets is 50% cumulative diameter of 70 μm or less and 90% cumulative diameter of 170 μm or less.

2. 2. The packaged liquid seasoning according to claim 1, wherein the particle size of the oil droplets is 15 μm or more in 50% cumulative diameter and 110 μm or more in 90% cumulative diameter.

3. 2. The container-packed liquid seasoning according to claim 1, wherein the content of oils and fats is 0.05 to 1% (w / w).

4. 2. The packaged liquid seasoning according to claim 1, further comprising a stock derived from seafood or meat.

5. 2. The packaged liquid seasoning according to claim 1, which is used for seasoning noodles.

Images