Method of manufacturing oil sauce

Abstract

The objective is to provide a method for producing a non-emulsified oil sauce in which the ingredients do not form clumps and the ingredients can be uniformly filled into a container. [Solution] An emulsified seasoning liquid is prepared by stirring a mixture containing a seasoning liquid and edible oils and fats. After filling a container with the emulsified seasoning liquid and ingredients, a heat treatment is performed to obtain a non-emulsified oil sauce that can be filled into a container uniformly without the ingredients clumping.

Description

Technical Field

[0001] The present invention relates to a method for producing an oil source.

Background Art

[0002] An oil source is a sauce based on edible oil and containing ingredients such as vegetables, spices, and seasonings such as salt, and is used in various dishes such as pasta, stir-fried dishes, and simmered dishes.

[0003] Conventionally, as a method for producing an oil source containing ingredients that is excellent in expressing the flavor components contained therein and suppresses the separation of water into the liquid part during eating, a liquid composition containing water and flavor components and dried ingredients are mixed so that the mass ratio of the water to the dried ingredients (water / dried ingredients) is 0.6 or more and less than 3, and a flavor component-impregnated ingredient having a size of 1.5 mm or more is obtained (Step 1), and a method for producing an oil source (Patent Document 1) is known, which includes two steps: a step of mixing the flavor component-impregnated ingredient and liquid oil (Step 2). Such a method requires an operation of impregnating a dried ingredient with a liquid composition containing water and flavor components, and the manufacturing process becomes complicated, so there is room for further consideration.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] Therefore, when the present inventors simultaneously introduced and mixed edible oil, seasoning liquid, and ingredients in order to simplify the complicated manufacturing process, it was found that the oil source produced in this way easily forms lumps (hereinafter sometimes referred to as "clumps") due to the swelling and thickening of the ingredients, and the ingredients cannot be uniformly filled during container filling.

[0006] Therefore, the present invention aims to provide a method for producing a non-emulsified oil sauce in which the ingredients do not form clumps and the ingredients can be uniformly filled into a container. [Means for solving the problem]

[0007] The inventors of this invention conducted diligent research to solve the above problems and found that a non-emulsified oil sauce can be obtained by (1) stirring a mixture containing a seasoning liquid and edible oil to prepare an emulsified seasoning liquid, and (2) filling a container with the emulsified seasoning liquid and ingredients and then subjecting it to a heat treatment. The heat treatment causes the emulsified state of the emulsified seasoning liquid to be lost, and the entire amount of the separated seasoning liquid is impregnated into the ingredients, resulting in a non-emulsified oil sauce consisting of ingredients impregnated with seasoning liquid and an oil portion. With this manufacturing method, the ingredients do not come into contact with the emulsified seasoning liquid before being filled into the container, so they do not clump and can be filled uniformly into each container.

[0008] Furthermore, the inventors of this application have newly discovered that the emulsification state of the emulsified seasoning liquid prepared in the manufacturing process (1) affects the clarity of the oil portion of the oil sauce obtained in process (2). More specifically, they have revealed that by measuring the Y value of the mixture during stirring every minute in the emulsified seasoning liquid preparation process of process (1), and ending the stirring when the ratio with the Y value from one minute prior is within a predetermined numerical range, an oil sauce with a clear oil portion can be produced. [Effects of the Invention]

[0009] The present invention provides a simple method for producing an oil sauce in which the ingredients do not clump together, the ingredients are uniformly filled into the container, and the oil portion is clear. [Modes for carrying out the invention]

[0010] The present invention provides a method for producing a non-emulsified oil sauce, comprising the steps of (1) preparing an emulsified seasoning liquid by stirring a mixture containing a seasoning liquid and edible oils and fats, and (2) filling a container with the emulsified seasoning liquid and ingredients, and then heating it.

[0011] The non-emulsified oil sauce of the present invention refers to an oil sauce in which ingredients such as vegetables and spices and seasonings such as salt are blended in edible oil, and in which the oil portion is clear and not cloudy, as can be visually confirmed.

[0012] (Process (1)) In the method for producing a non-emulsified oil sauce of the present invention, in step (1), a mixture containing a seasoning liquid and edible oil is prepared, and then the mixture is stirred to prepare an emulsified seasoning liquid.

[0013] The aforementioned seasoning liquid refers to the liquid portion (aqueous phase) containing various seasoning components used to impart flavor to the ingredients, and no edible oils or fats are added as raw materials, except when they are introduced from the raw material components.

[0014] The ingredients of the aforementioned seasoning liquid include, for example, water, soy sauce, salt, potassium chloride, umami seasonings (such as monosodium glutamate, sodium inosinate, sodium guanylate), alcoholic beverages (such as sake, shochu, wine, brandy, and edible ethanol), mirin, mirin-style seasoning, and dashi and extracts derived from seafood, meat, seaweed, mushrooms, and other ingredients (such as bonito, frigate mackerel, tuna, mackerel, horse mackerel, flying fish, sardines, and dried fish flakes and anchovies derived from the aforementioned fish, shellfish such as clams, cockles, freshwater clams, oysters, and scallops, and dried foods derived from the aforementioned shellfish, cephalopods such as squid and octopus, crustaceans such as shrimp and crab, and pork, chicken, beef, lamb, etc.). Ingredients such as meats and processed foods derived from meats, seaweeds such as kelp and sea lettuce, mushrooms such as shiitake, buna shimeji, enokitake, maitake, and button mushrooms, and dried foods derived from the aforementioned mushrooms, yeast, etc., can be used, various fruit juices (citrus fruits such as yuzu, kabosu, sudachi, lemon, grapefruit, bitter orange, mandarin orange, orange, apple, pear, persimmon, pineapple, passion fruit, cherry, pomegranate, berries, etc. can be used as the source of the fruit juice), agar, starch, thickeners such as pectin and various gums, organic acids other than vinegar (lactic acid, citric acid, phytic acid, etc.), protein hydrolysates, flavorings, acidulants, spices, etc. can be added as appropriate according to the desired flavor.

[0015] In one aspect of the present invention, the seasoning liquid may further contain an emulsifier. The weight ratio of the seasoning liquid to the emulsifier is preferably 10:1 to 1000:1, and more preferably 100:1 to 500:1. Examples of emulsifiers include monoglycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, lecithin, lysolecithin, octenyl succinate starch, and the like.

[0016] As the edible oil in the present invention, vegetable oils or animal oils commonly used as edible oils can be used.

[0017] Examples of the aforementioned 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, grape seed 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, leek oil, etc.), fractionated oils of these oils, and transesterified oils. Examples of the aforementioned animal oils include butter, beef tallow, lard, chicken fat, and fish oil. These oils may be used individually or in combination of two or more. In particular, it is preferable to use oils that are liquid at room temperature.

[0018] The volume ratio of seasoning liquid to edible oil can be determined arbitrarily, but 1:0.1 to 1:10 is preferred, and 1:1 to 1:4 is more preferred.

[0019] Step (1) is a step of preparing an emulsified seasoning liquid by preparing a mixture containing a seasoning liquid and edible oil and fat, and then stirring the mixture. If the seasoning liquid contains the emulsifier, for example, the seasoning liquid and emulsifier can be added and mixed until uniform, and then the edible oil and fat can be added.

[0020] For stirring the mixture, various stirring devices can be used, such as homomixers, disper mixers, ultramixers, high-pressure homogenizers, or general paddle-type or propeller-type stirrers. Among these devices, a homomixer is particularly preferred. The stirring time can be adjusted as appropriate depending on the equipment used and the composition of the seasonings, but for example, when using a homomixer, it is preferable to process at 5000 rpm for 1 to 8 minutes.

[0021] Furthermore, in one aspect of the present invention, in step (1), the Y value of the mixture being stirred is measured every minute from the start of stirring, and stirring is terminated when the Y value ratio of the mixture is 1.02 or more and less than 3.50, preferably 1.10 or more and less than 1.30.

[0022] The Y value represents the visual reflectance (brightness). Since the Y value tends to increase as emulsification progresses and turbidity occurs, it is possible to evaluate the degree of emulsification in food by the Y value. The measurement of the Y value can be carried out, for example, using the reflection mode of a spectrocolorimeter (Nippon Denshoku Industries Co., Ltd.·SE7700).

[0023] The Y value ratio refers to the ratio of the Y value at the time of measurement to the Y value one minute before, and is the value represented by the following formula.

[0024] (Formula) Y value ratio = (Y t / Y (t-1) )

[0025] In the above formula, t is the stirring time (minutes) of the mixture, Y t is the Y value during stirring for t minutes, Y (t-1) is the Y value one minute before, and Y0 is the Y value of the mixture before adding the edible oil. For example, in the case of a mixture composed of a seasoning liquid, an emulsifier, and edible oil, Y0 is the Y value of the liquid obtained by mixing the seasoning liquid and the emulsifier until uniform.

[0026] (Step (2)) In the method for producing a non-emulsified oil source of the present invention, in step (2), after filling the emulsified seasoning liquid and ingredients into a container, heat treatment is performed.

[0027] As the ingredients used in step (2), any ingredients can be used, but vegetables such as aromatic vegetables, dumplings such as rice cakes, and seaweeds such as kelp are preferable, and aromatic vegetables are particularly preferable. Examples of the types of aromatic vegetables include garlic, onion, leek, ginger, myoga, celery, parsley, basil, perilla, pak choi, mint, etc. Among them, the aromatic vegetables are preferably dried products, and dried garlic and dried onion are particularly preferable. Only one type of the above ingredients may be used, or two or more types may be used in combination.

[0028] In one embodiment of the present invention, the size of the ingredients is preferably 1.0 to 4.8 mm, and more preferably 2.0 to 4.8 mm. Here, an ingredient size of 1.0 to 4.8 mm means that 80% or more of the total weight of the ingredients does not pass through a sieve with a mesh size of 1.0 mm but passes through a sieve with a mesh size of 4.8 mm, and an ingredient size of 2.0 to 4.8 mm means that 80% or more of the total weight of the ingredients does not pass through a sieve with a mesh size of 2.0 mm but passes through a sieve with a mesh size of 4.8 mm. If the size of the ingredients is smaller than the above range, the seasoning liquid and edible oil may not separate sufficiently during heat treatment, resulting in a cloudy oil sauce.

[0029] In one aspect of the present invention, the content of the ingredients is preferably such that the ratio of the weight of the seasoning liquid to the dry weight of the ingredients is 0.5:1 to 5:1, and more preferably 1:1 to 2:1. If the amount of seasoning liquid is extremely high relative to the ingredients, a portion of the seasoning liquid separated during the heating process may remain unimpregnated into the ingredients, resulting in a non-emulsified oil sauce. On the other hand, if the amount of seasoning liquid is extremely low relative to the ingredients, the ingredients may harden or have poor flavor due to insufficient impregnation of the ingredients with the seasoning liquid.

[0030] The container used in step (2) is not particularly limited as long as it can be heat-treated after the contents are filled in, and known types such as various pouches, PET bottles and various resin bottles, glass bottles, bag-in-boxes, and paper cartons can be used. In particular, it is preferable to use a heat-resistant pouch.

[0031] The heating temperature and heating time in step (2) can be adjusted as appropriate, but for example, the heating treatment can be performed at 60 to 140°C for 1 to 30 minutes, more preferably at 80 to 120°C for 2 to 10 minutes.

[0032] By performing the above step (2), the emulsified state of the emulsified seasoning liquid is lost.

[0033] Thus, according to the method of the present invention, a desirable non-emulsified oil sauce can be produced by an extremely simple method, in which the seasoning liquid impregnates the ingredients, the ingredients are well dispersed in the liquid without clumping, and the oil portion is sufficiently clarified.

[0034] Furthermore, the method for producing a non-emulsified oil sauce of the present invention may optionally include steps other than steps (1) and (2) described above, as long as the effects of the present invention are not lost.

[0035] The non-emulsified oil sauce obtained by the present invention can be used in various dishes, and is particularly suitable for pasta, stir-fries, stews, and as a dipping or topping for meat and fish dishes. It can also be used as a dressing by pouring or tossing it over raw vegetables. [Examples]

[0036] The present invention will be described below with reference to examples, but the present invention is not limited in any way by these examples.

[0037] (Consider) 600 mL (709 g) of soy sauce, 1320 mL (1214 g) of edible oil, and 480 g of dried shredded garlic were added simultaneously and stirred for 5 minutes.

[0038] The oil sauce produced using this method resulted in the formation of lumps due to the swelling and thickening of the ingredients, making it impossible to uniformly fill the container with the ingredients.

[0039] (Example 1) Production of an oil sauce using soy sauce as a seasoning liquid (Process 1) A seasoning liquid was obtained by adding 600 mL (709 g) of soy sauce and 2.4 g of emulsifier (polyglycerin fatty acid ester) and mixing them in a homomixer until uniform. At this time, the Y value was measured using a spectrophotometer (Nippon Denshoku Industries Co., Ltd. SE7700; the same applies hereafter unless otherwise specified), and the Y value was 0.21. Next, 1320 mL (1214 g) of vegetable oil was added to the seasoning liquid and stirred in a homomixer at 5000 rpm for 2, 3, 4, 5, 6, 7, or 8 minutes to prepare an emulsified seasoning liquid. The Y value was measured using a spectrophotometer for each emulsified seasoning liquid stirred for each time, and the Y value ratio was calculated.

[0040] (Process 2) 160g of the emulsified seasoning liquid produced in Step 1, along with 40g each of dried shredded garlic 1 (size 1.8-2.8mm) as Example 1-1, dried shredded garlic 2 (size 2.0-4.8mm) as Example 1-2, and dried onion (size 1-4mm) as Example 1-3, were filled into retort pouches and then heated at 90°C for 5 minutes. After that, the mixture was left to stand at room temperature for 24 hours and allowed to cool naturally to produce each oil sauce product. Product evaluation was then conducted on the oil sauce products.

[0041] In the product evaluation, the properties of the non-emulsified oil-based sauce product were visually assessed.

[0042] (Product evaluation indicators) ◎: The emulsified seasoning liquid has completely dissipated, and the oil and fat portion is clear. ○: Some of the emulsified seasoning liquid remains unemulsified, but most of the oil and fat is clear and there are no problems with the product. ×: The emulsification is insufficient, and the oily portion is cloudy.

[0043] [Table 1]

[0044] As shown in Table 1, it was found that the Y-value ratio decreased with increasing stirring time. In the emulsified seasoning liquid stirred for 1 minute, the seasoning liquid and edible oil separated, and the Y-value could not be measured. When dried shredded garlic 1 (size 1.8~2.8 mm) was used as an ingredient, when the Y-value ratio was 1.10 or more and less than 1.30, the emulsified seasoning liquid was completely demulsified, and a preferred non-emulsified oil sauce product with a clear oil portion was obtained (Example 1-1). When dried shredded garlic 2 (size 2.0~4.8 mm) was used as an ingredient, when the Y-value ratio was 1.02 or more and less than 1.30, the emulsified seasoning liquid was completely demulsified, and a preferred non-emulsified oil sauce product with a clear oil portion was obtained (Example 1-2). On the other hand, when dried onion (size 1~4 mm) was used as an ingredient, no effect on product properties was observed due to the Y-value ratio of the emulsified seasoning liquid (Example 1-3). Furthermore, none of the non-emulsified oil sauces produced in Examples 1-1 to 1-3 showed any clumping of ingredients.

[0045] (Example 2) Production of an oil sauce using brine as a seasoning liquid (Process 1) A seasoning liquid was prepared by adding 600 mL (720 g) of saline solution with a salt concentration of 17.4% and 2.4 g of emulsifier (polyglycerin fatty acid ester) to a homomixer and mixing until homogeneous. At this time, the Y value was measured using a spectrophotometer and was found to be 10.86. Subsequently, 1320 mL (1214 g) of vegetable oil was added to the seasoning liquid and stirred with a homomixer at 5000 rpm for 1, 2, 3, 4, 5, 6, 7, or 8 minutes to prepare an emulsified seasoning liquid. The Y value was measured using a spectrophotometer for each emulsified seasoning liquid stirred for each time, and the Y value ratio was calculated.

[0046] (Process 2) 160g of the emulsified seasoning liquid and 40g each of dried shredded garlic 1 (size 1.8-2.8mm) as Example 2-1, dried shredded garlic 2 (size 2.0-4.8mm) as Example 2-2, and dried onion (size 1-4mm) as Example 2-3 were filled into retort pouches and heated at a temperature of 90°C for 5 minutes. After that, the mixture was left to stand at room temperature for 24 hours and allowed to cool naturally to produce each oil sauce product. The oil sauce products were evaluated using the same product evaluation indicators as in Example 1.

[0047] [Table 2]

[0048] Similar to Example 1, the Y-value ratio decreased with increasing stirring time. When dried shredded garlic 1 (size 1.8-2.8 mm) was used as an ingredient, when the Y-value ratio was 1.04 or higher and less than 3.50, a preferred non-emulsified oil sauce product was obtained in which the emulsified seasoning liquid was completely demulsified and the oil portion was clear, or a product was obtained in which some of the emulsified seasoning liquid remained unemulsified but most of the oil portion was clear and there were no problems (Example 2-1). When dried shredded garlic 2 (size 2.0-4.8 mm) was used as an ingredient, when the Y-value ratio was 1.02 or higher and less than 3.50, a preferred non-emulsified oil sauce product was obtained in which the emulsified seasoning liquid was completely demulsified and the oil portion was clear, or a product was obtained in which some of the emulsified seasoning liquid remained unemulsified but most of the oil portion was clear and there were no problems (Example 2-2). On the other hand, when dried onions (1-4 mm in size) were used as ingredients, no effect on product properties due to the Y-value ratio of the emulsified seasoning liquid was observed (Examples 2-3). Furthermore, none of the non-emulsified oil sauces produced in Examples 2-1 to 2-3 showed the formation of clumps of ingredients.

Claims

1. A method for producing a non-emulsified oil sauce, characterized by comprising the following steps (1) and (2); (1) A step of preparing an emulsified seasoning liquid by stirring a mixture containing seasoning liquid and edible oil and fat, (2) A step of filling a container with the emulsified seasoning liquid and ingredients, and then heating it.

2. The method for producing an oil sauce according to claim 1, wherein in step (1), stirring is terminated when the ratio of the Y values ​​of the mixture, measured every minute from the start of stirring, is 1.10 or more. Y value ratio = (Y ｔ / Y （ｔ－１） ) (The above t is the stirring time of the mixture (minutes), Y ｔ The Y value is the value of Y after stirring for t minutes. （ｔ－１） (This value is the Y value from one minute ago.)

3. The method for producing an oil sauce according to claim 2, wherein in step (1) above, stirring is terminated when the ratio of the Y values ​​of the mixture, measured every minute from the start of stirring, is 1.10 or more and less than 3.

50.

4. A method for producing a non-emulsified oil sauce according to any one of claims 1 to 3, further comprising an emulsifier in the mixture.

5. A method for producing a non-emulsified oil sauce according to claim 1, wherein the size of the ingredients is 1.0 to 4.8 mm.

6. The method for producing a non-emulsified oil sauce according to claim 1, wherein the ingredient is dried garlic or dried onion.

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