Manufacturing method of oil sauce with ingredients

Abstract

To provide a production method of ingredient-material-containing oil sauce which is excellent in exhibiting combined taste components when eating and suppresses separation of water from the material and fleeing into a liquid part.SOLUTION: A production method of ingredient-material-containing oil sauce includes the steps for: obtaining ingredient materials with the size equal to or more than 1.5 mm, impregnated with taste components, by mixing a liquid composition containing water and taste components with dried ingredient materials so that the mass ratio of water and dried ingredient materials (water / ingredient materials) becomes 0.6 or more and less than 3; and mixing the ingredient materials impregnated with taste components and liquid fat and oil.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing an oil sauce containing ingredients. [Background technology]

[0002] As consumer tastes become more diverse, various companies are selling a wide variety of seasoning products to meet consumer needs. Among these, oil sauce is a type of seasoning that combines ingredients such as vegetables and spices with flavoring ingredients such as salt in oil, and because it can easily impart a richer, fuller flavor to food along with the flavor of the ingredients, demand for it is increasing not only in the food service industry such as restaurants but also in households. On the other hand, since oil sauces contain flavor components such as salt in the oil, they present a problem in that the flavor components are less readily perceived as taste compared to seasoning products such as dressings, which are primarily made of water. Therefore, in order to improve the expression of flavor components in oil sauces, it is necessary to add a larger amount of flavor components such as salt. However, considering the social demand for reduced salt content and cost control, it is necessary to minimize the amount of flavor components such as salt added. One method for improving the expression of flavor components in oil sauces is to add a solution containing flavor components such as salt to the oil, but this method is undesirable as it causes water separation. Therefore, there is a need for a technology that improves the expression of flavor components in oil sauces while maintaining the quality of the oil sauce.

[0003] As technologies relating to oil sauces, for example, a packaged oil sauce containing granular salt, solid ingredients of 2 mm to 7 mm in size, and edible oils and fats, and having a moisture content of 8% by weight or less, in which the dynamic viscoelasticity of the liquid part of the packaged oil sauce has been specified (Patent Document 1), an edible oil sauce containing an edible emulsifier with an HLB greater than 4 and a dry seasoning (Patent Document 2), and a method for producing a packaged oil sauce with a moisture content of 5% or less, in which edible oils and fats are mixed with part or all of the dry ingredients, and the Patent Document 3 discloses a method for producing a container-packed oil sauce, which includes a mixing step of preparing a mixture with a porosity of 5% or less and a viscosity of 1000 to 10,000 mPa·s (product temperature 25°C), a filling step of filling a container with the mixture obtained in the mixing step and edible oil or fat with a viscosity of less than 1000 mPa·s (product temperature 25°C), and an adding step of adding granulated salt with a size of 1 to 5 mm and a starch content of 10 to 50%, and in which the content of dried ingredients relative to the total oil sauce is 0.5 to 30%.

[0004] However, these techniques are related to the homogeneity of the ingredients in the oil sauce, the transparency of the liquid portion, and the prevention of burning during cooking, and do not focus on the expression of flavor components in the oil sauce. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2019-187392 [Patent Document 2] Japanese Patent Application Laid-Open No. 2016-152782 [Patent Document 3] Japanese Patent Application Publication No. 2019-97413 Summary of the Invention [Problem to be solved by the invention]

[0006] The present invention aims to provide a method for producing an oil sauce containing ingredients that is excellent in expressing the flavor components contained therein when eaten and that suppresses separation of water into the liquid portion. [Means for solving the problem]

[0007] As a result of intensive research into the above-mentioned problems, the inventors have found that the above-mentioned problems can be solved by mixing a liquid composition containing water and flavor components with dried ingredients so that the mass ratio of water to dried ingredients is a predetermined value, and then mixing the resulting ingredients impregnated with flavor components of a predetermined size with liquid oil and fat, and have completed the present invention based on this finding.

[0008] That is, the present invention comprises the following configurations. A method for producing an oil sauce containing ingredients, comprising the following steps 1 and 2: Step 1: A step of mixing a liquid composition containing water and a flavor component with a dry ingredient so that the mass ratio of the water to the dry ingredient (water / dry ingredient) is 0.6 or more and less than 3, thereby obtaining a flavor component-impregnated ingredient having a size of 1.5 mm or more. Step 2: Mixing the flavor component-impregnated ingredient with liquid oil [Effects of the Invention]

[0009] The ingredient-containing oil sauce obtained by the ingredient-containing oil sauce manufacturing method of the present invention is excellent in expressing the flavor components contained therein when eaten, and can suppress the separation of water into the liquid portion of the ingredient-containing oil sauce. DETAILED DESCRIPTION OF THE INVENTION

[0010] The method for producing an oil sauce containing ingredients of the present invention is characterized by comprising two steps: a step (step 1) of mixing a liquid composition containing water and flavor components with dried ingredients so that the mass ratio of the water to the dried ingredients (water / dried ingredients) is 0.6 or more and less than 3, thereby obtaining flavor component-impregnated ingredients having a size of 1.5 mm or more; and a step (step 2) of mixing the flavor component-impregnated ingredients with liquid oil.

[0011] The taste component used in step 1 is not particularly limited as long as it is a component that imparts saltiness, umami, sourness, sweetness, or bitterness. Examples include salt, potassium chloride, amino acids or salts thereof, nucleic acids or salts thereof, organic acids or salts thereof, sugars, sugar alcohols, caffeine, catechin, naringin, etc., with salts being preferred. Examples of amino acids or salts thereof include glutamic acid, aspartic acid, sodium glutamate, calcium glutamate, potassium glutamate, magnesium glutamate, sodium aspartate, calcium aspartate, potassium aspartate, magnesium aspartate, etc. Examples of nucleic acids or salts thereof include inosinic acid, guanylic acid, adenylic acid, and sodium salts thereof. Examples of organic acids or salts thereof include citric acid, malic acid, acetic acid, tartaric acid, gluconic acid, lactic acid, and sodium, calcium, potassium, and magnesium salts thereof. Examples of sugars include glucose, fructose, sucrose, lactose, maltose, xylose, palatinose, trehalose, etc. Examples of sugar alcohols include sorbitol, maltitol, erythritol, xylitol, etc. In the present invention, the flavor components can be used alone or in combination of any two or more.

[0012] The liquid composition containing water and a flavor component used in step 1 is not particularly limited as long as it is a liquid composition containing water and a flavor component, and examples thereof include a solution in which a flavor component is dissolved in water, a dispersion in which a flavor component is dispersed in water, and a liquid extract extracted from a food material containing a flavor component. Examples of such a liquid composition include soy sauce, fish sauce, liquid miso, sauce, brewed vinegar, wine, mirin, protein hydrolysate, fermented seasoning, cheese sauce, seafood extracts such as bonito extract, scallop extract, and kelp extract, meat extracts such as pork extract, chicken extract, and beef extract, vegetable extracts such as onion, leek, carrot, radish, tomato, corn, Chinese cabbage, shiso, sesame, garlic, ginger, and wasabi, mushroom extract, yeast extract, spice extract, and fruit juice.

[0013] The water content in a liquid composition containing water and a flavor component is preferably 50 to 95% by mass, more preferably 75 to 90% by mass, and the flavor component content in a liquid composition containing water and a flavor component is preferably 5 to 50% by mass, more preferably 10 to 25% by mass. The water content in a liquid composition containing water and a flavor component can be measured, for example, by a normal pressure heat drying method (drying at 110°C for 3 to 5 hours). There are no particular limitations on the method for preparing a liquid composition containing water and a flavor component, but examples include a method in which the flavor component is added to water and stirred, and a method in which a food material containing the flavor component is added to water and heated for extraction.

[0014] The dried ingredients used in step 1 refer to solid ingredients obtained through a process of reducing moisture from food materials, and examples include dried processed foods such as croutons, cereals, tempura scraps, wheat gluten, and granular soy protein; dried vegetables such as dried onions, dried carrots, dried paprika, dried radishes, dried potatoes, dried sweet potatoes, dried cabbage, dried garlic, and dried ginger; dried mushrooms, dried grains, dried beans, dried fruit, dried seaweed, dried seafood, dried meat, dried eggs, and dried cheese. Of these, dried vegetables and dried processed foods are preferred, with dried onions and granular soy protein being more preferred, and dried onions being even more preferred. The size of the dried ingredients is preferably such that they pass through a sieve with a mesh size of 4 mm (4.7 mesh) but not a sieve with a mesh size of 0.5 mm (30 mesh), and more preferably such that they pass through a sieve with a mesh size of 2.8 mm (6.5 mesh) but not a sieve with a mesh size of 1.4 mm (12 mesh). The shape of the dried ingredients is not particularly limited, and may be cubic, rectangular, cylindrical, spherical, irregular, or the like. The water content of the dried ingredients is preferably 15% by mass or less, more preferably 10% by mass or less, and even more preferably 7% by mass or less. The method for producing the dried ingredients is not particularly limited, and examples include air-drying, hot-air drying, freeze-drying, vacuum drying, and deep-frying of food materials. In the present invention, only one type of dried ingredient can be used, or any two or more types can be used in combination.

[0015] In step 1, a liquid composition containing water and flavor components is mixed with dried ingredients to impregnate the dried ingredients with the liquid composition containing water and flavor components. During mixing, the mass ratio of water contained in the liquid composition containing water and flavor components to the dried ingredients (water / dried ingredients) must be 0.6 or more and less than 3, preferably 0.6 or more and 2.5 or less. Within this range, the dried ingredients can be sufficiently impregnated with the liquid composition containing water and flavor components, and the liquid composition containing water and flavor components can be retained within the dried ingredients. The mixing time is preferably 30 seconds or more, more preferably 3 minutes or more, so that the dried ingredients are sufficiently impregnated with the liquid composition containing water and flavor components. The mixing method is not particularly limited, and any method known per se can be used. Impregnation refers to allowing the liquid composition containing water and flavor components to soak into or absorb the surface or interior of the dried ingredients.

[0016] A solid ingredient obtained by impregnating a dry ingredient with a liquid composition containing water and flavor components in this manner is called a flavor component-impregnated ingredient. The size of the flavor component-impregnated ingredient must be 1.5 mm or more, preferably 2.5 mm or more, from the viewpoint of flavor component expression. There is no particular upper limit on the size, but 5 mm or less is preferred from the viewpoint of the fluidity and texture of the oil sauce. The size of the flavor component-impregnated ingredient refers to the average length of the longest part of the flavor component-impregnated ingredient. There is no particular limitation on the shape of the flavor component-impregnated ingredient, and it may be cubic, rectangular, cylindrical, spherical, irregular, or the like. The content of water contained in the flavor component-impregnated ingredient is preferably 38 to 75% by mass, more preferably 50 to 65% by mass. The content of the flavor component contained in the flavor component-impregnated ingredient is preferably 5 to 30% by mass, more preferably 10 to 20% by mass.

[0017] The liquid oil used in step 2 refers to an oil that is in a liquid state at room temperature (15 to 25°C), and examples thereof include corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, peanut oil, safflower oil, sesame oil, perilla oil, fish oil, and medium-chain triglycerides (MCT). In the present invention, a single liquid oil or a combination of any two or more liquid oils can be used. Note that the liquid oil may contain an oil that is in a solid state at room temperature (15 to 25°C) as long as it is ultimately in a liquid state at room temperature (15 to 25°C). Examples of such solid oils include the aforementioned hardened oils and fats, fractionated oils and fats, animal oils such as beef tallow and lard, and vegetable oils such as palm oil.

[0018] The liquid oil used in step 2 may contain other optional components as long as the effects of the present invention are not impaired. Examples of optional components include components that impart viscosity to the liquid oil, such as emulsifiers, antioxidants such as extracted tocopherol and L-ascorbic acid palmitate, colorants, and flavors. When these optional components are added to the liquid oil, they are preferably dissolved by heating together with the liquid oil.

[0019] In step 2, the flavor component-impregnated ingredient is mixed with liquid oil. When mixing, the mass ratio of the flavor component-impregnated ingredient to the liquid oil (flavor component-impregnated ingredient / liquid oil) is preferably 0.1 to 0.8, more preferably 0.5 to 0.8. There are no particular limitations on the mixing method, and any method known per se can be used.

[0020] The ingredient-containing oil sauce obtained by the production method including steps 1 and 2 is composed of a solid portion containing ingredients impregnated with flavor components and a liquid portion containing liquid oil other than the solid portion. The content of the flavor components contained in the ingredient-containing oil sauce is preferably 0.1 to 20% by mass, more preferably 1 to 15% by mass, and even more preferably 5 to 10% by mass. The content of water contained in the ingredient-containing oil sauce is preferably 5 to 30% by mass, and more preferably 15 to 30% by mass. The content of liquid oil contained in the ingredient-containing oil sauce is preferably 50 to 90% by mass, and more preferably 60 to 70% by mass. The content of water contained in the liquid portion of the ingredient-containing oil sauce is preferably less than 1% by mass, and more preferably less than 0.5% by mass. The water content can be measured, for example, by a normal pressure heat drying method (drying at 110°C for 3 to 5 hours).

[0021] The ingredient-containing oil sauce obtained by the ingredient-containing oil sauce producing method of the present invention is not particularly limited in its packaging form, and may be filled in a container such as paper, glass, a PET bottle, a retort pouch, a pouch with a stopper, etc. The ingredient-containing oil sauce obtained by the ingredient-containing oil sauce producing method of the present invention is not particularly limited in its use, and can be used as a seasoning for pasta, meat dishes, fish dishes, salads, mixed dishes, etc.

[0022] The present invention will be specifically explained below with reference to examples, but the present invention is not limited to these examples. [Example]

[0023] [Making oil sauce with ingredients 1] (1) Preparation of dried ingredients 1) Dried onion A Dried onions (trade name: Onion Chop 1-2 mm; moisture content 5% by mass; manufactured by Nile International) were sieved through a sieve with openings of 2.8 mm (6.5 mesh) to obtain the onions that passed through the sieve. Next, the onions that passed through the sieve were sieved through a sieve with openings of 1.4 mm (12 mesh), and the dried onions that did not pass through the sieve and remained on the sieve were obtained as dried onions A.

[0024] 2) Dried onion B Dried onions (trade name: Onion Chop Granules; moisture content 5% by mass; manufactured by Nile International) were sieved through a sieve with 1.4 mm (12 mesh) openings to obtain the onions that passed through the sieve. Next, the onions that passed through the sieve were sieved through a sieve with 0.85 mm (18 mesh) openings to obtain dried onions B that did not pass through the sieve and remained on the sieve.

[0025] 3) Dried onion C Dried onions (trade name: Onion Chop Granules; moisture content 5% by mass; manufactured by Nile International) were sieved through a sieve with openings of 0.85 mm (18 mesh) to obtain the onions that passed through the sieve. Next, the onions that passed through the sieve were sieved through a sieve with openings of 0.355 mm (42 mesh), and the onions that did not pass through the sieve and remained on the sieve were obtained as dried onions C.

[0026] (2) How to make oil sauce with ingredients 1) Example 1 6 g of water and 5 g of salt (trade name: Naikai Foods; manufactured by Naikai Salt Co., Ltd.) were added to a 300 mL beaker and stirred with a spatula to obtain a liquid composition containing water and flavor components. Next, 10 g of dried onion A was added and mixed with a spatula for 30 seconds. The dried onion A was thoroughly impregnated with the liquid composition containing water and flavor components until all the moisture was gone, obtaining a flavor component-impregnated ingredient. The size of the flavor component-impregnated ingredient was 2.6 mm. Next, 79 g of rapeseed oil (trade name: Rapeseed Salad Oil; manufactured by Boso Oil & Fats Co., Ltd.) was added and mixed with a spatula to obtain ingredient-containing oil sauce 1. The size of the flavor component-impregnated ingredient was calculated by measuring the size of 10 pieces of the flavor component-impregnated ingredient and averaging the results.

[0027] 2) Example 2 Except for changing the amount of water to 8 g and the amount of rapeseed oil to 77 g, an ingredient-containing oil sauce 2 was obtained in the same manner as in Example 1. The size of the flavor component-impregnated ingredients obtained during the process was 2.7 mm.

[0028] 3) Example 3 Except for changing the amount of water to 10 g and the amount of rapeseed oil to 75 g, an ingredient-containing oil sauce 3 was obtained in the same manner as in Example 1. The size of the flavor component-impregnated ingredients obtained during the process was 2.6 mm.

[0029] 4) Example 4 Except for changing the amount of water to 20 g and the amount of rapeseed oil to 65 g, an ingredient-containing oil sauce 4 was obtained in the same manner as in Example 1. The size of the flavor component-impregnated ingredient obtained during the process was 2.8 mm.

[0030] 5) Example 5 Except for changing the amount of water to 22 g and the amount of rapeseed oil to 63 g, an ingredient-containing oil sauce 5 was obtained in the same manner as in Example 1. The size of the flavor component-impregnated ingredient obtained during the process was 2.8 mm.

[0031] 6) Example 6 Ingredient-containing oil sauce 6 was obtained in the same manner as in Example 1, except that the amount of water was changed to 9 g, the amount of dried onion A to 15 g, and the amount of rapeseed oil to 71 g. The size of the flavor component-impregnated ingredients obtained during the process was 2.5 mm.

[0032] 7) Example 7 Ingredient-containing oil sauce 7 was obtained in the same manner as in Example 1, except that 10 g of dried onion A was changed to 10 g of dried onion B. The size of the flavor component-impregnated ingredient obtained during the process was 1.5 mm.

[0033] 8) Example 8 An ingredient-containing oil sauce 8 was obtained in the same manner as in Example 5, except that 10 g of dried onion A was changed to 10 g of dried onion B. The size of the flavor component-impregnated ingredient obtained during the process was 1.6 mm.

[0034] 9) Example 9 Ingredient-containing oil sauce 9 was obtained in the same manner as in Example 1, except that the amounts of water, salt, and rapeseed oil were changed to 22 g, 2.5 g, and 65.5 g, respectively. The size of the flavor component-impregnated ingredients obtained during the process was 2.6 mm.

[0035] 10) Control area 1 5g of salt (trade name: Naikai Foods; manufactured by Naikai Salt Co., Ltd.), 10g of dried onion A, and 85g of rapeseed oil (trade name: Rapeseed Salad Oil; manufactured by Boso Oil & Fats Co., Ltd.) were placed in a 300mL beaker and mixed with a spatula to obtain an oil sauce with ingredients (Control Product 1).

[0036] 11) Control area 2 An oil sauce containing ingredients (Control 2) was obtained in the same manner as Control 1, except that the amount of salt was changed to 2.5 g and the amount of rapeseed oil was changed to 87.5 g.

[0037] 12) Comparative Example 1 An ingredient-containing oil sauce 10 was obtained in the same manner as in Example 1, except that the amount of water was changed to 5 g and the amount of rapeseed oil was changed to 80 g. The size of the flavor component-impregnated ingredient obtained during the process was 2.8 mm.

[0038] 13) Comparative Example 2 Except for changing the amount of water to 30 g and the amount of rapeseed oil to 55 g, an ingredient-containing oil sauce 11 was obtained in the same manner as in Example 1. The size of the flavor component-impregnated ingredient obtained during the process was 2.7 mm.

[0039] 14) Comparative Example 3 Except for changing the amount of water to 40 g and the amount of rapeseed oil to 45 g, an ingredient-containing oil sauce 12 was obtained in the same manner as in Example 1. The size of the flavor component-impregnated ingredient obtained during the process was 2.7 mm.

[0040] 15) Comparative Example 4 An ingredient-containing oil sauce 13 was obtained in the same manner as in Example 1, except that the amount of water was changed to 6 g, the amount of dried onion A to 15 g, and the amount of rapeseed oil to 74 g. The size of the flavor component-impregnated ingredients obtained during the process was 2.6 mm.

[0041] 16) Comparative Example 5 An ingredient-containing oil sauce 14 was obtained in the same manner as in Comparative Example 1, except that 10 g of dried onion A was changed to 10 g of dried onion B. The size of the flavor component-impregnated ingredient obtained during the process was 1.5 mm.

[0042] 17) Comparative Example 6 Ingredient-containing oil sauce 15 was obtained in the same manner as in Comparative Example 1, except that 10 g of dried onion A was changed to 10 g of dried onion C. The size of the flavor component-impregnated ingredient obtained during the process was 1.0 mm.

[0043] 18) Comparative Example 7 An ingredient-containing oil sauce 16 was obtained in the same manner as in Comparative Example 6, except that the amount of water was changed to 6 g and the amount of rapeseed oil was changed to 79 g. The size of the flavor component-impregnated ingredient obtained during the process was 1.0 mm.

[0044] 19) Comparative Example 8 Ingredient-containing oil sauce 17 was obtained in the same manner as in Comparative Example 6, except that the amount of water was changed to 22 g and the amount of rapeseed oil was changed to 63 g. The size of the flavor component-impregnated ingredient obtained during the process was 1.0 mm.

[0045] 20) Comparative Example 9 An ingredient-containing oil sauce 18 was obtained in the same manner as in Example 1, except that the amount of water was changed to 4 g, the amount of salt to 2.5 g, and the amount of rapeseed oil to 83.5 g. The size of the flavor component-impregnated ingredients obtained during the process was 2.8 mm.

[0046] 21) Comparative Example 10 Ingredient-containing oil sauce 19 was obtained in the same manner as in Example 1, except that the amounts of water, salt, and rapeseed oil were changed to 30 g, 2.5 g, and 57.5 g, respectively. The size of the flavor component-impregnated ingredients obtained during the process was 2.9 mm.

[0047] The content (mass%) of each ingredient and the size of the flavor component-impregnated ingredients for each of Ingredient-Containing Oil Sauces 1 to 9 and Control Products 1 and 2 are shown in Table 1. Table 2 also shows the content (mass%) of each ingredient and the size of the flavor component-impregnated ingredients for each of Ingredient-Containing Oil Sauces 10 to 19.

[0048] (3) Evaluation of flavor components in oil sauces containing ingredients 5 g of each of the ingredient-containing oil sauces 1 to 19 and control products 1 and 2 was poured over 40 g of tofu, and the expression of flavor components was evaluated based on the following criteria. A "◎" and a "◯" were given to indicate that the effects of the present invention were satisfied. The results are shown in Table 3. <Evaluation criteria for oil sauces with ingredients 1-8, 10-17> ◎: The saltiness is much stronger than that of control product 1 ○: The saltiness is stronger than that of control product 1 △: The saltiness is slightly stronger than that of control product 1 ×: No difference in saltiness compared to control product 1 <Evaluation criteria for oil sauces with ingredients 9, 18, and 19> ◎: The saltiness is much stronger than that of control product 2 ○: The saltiness is stronger than that of control product 2 △: The saltiness is slightly stronger than that of control product 2 ×: No difference in saltiness compared to control product 2

[0049] (4) Water separation evaluation Each of the ingredient-containing oil sauces 1 to 19 was passed through a sieve with 0.15 mm (100 mesh) openings to separate only the liquid portion of the ingredient-containing oil sauce. Next, each was visually evaluated based on the following evaluation criteria to determine whether water had separated from the liquid portion. A "good" was deemed to satisfy the effects of the present invention. The results are shown in Table 3. <Evaluation criteria> ○: No separation of water into the liquid portion is observed ×: Separation of water into the liquid portion is observed

[0050] [Table 1]

[0051] [Table 2]

[0052] [Table 3]

[0053] As shown in Table 3, ingredient-containing oil sauces 1 to 9, in which the mass ratio of water to dried ingredients (water / dried ingredients) when mixing a liquid composition containing water and flavor components with dried ingredients was 0.6 or more and less than 3, and the size of the flavor component-impregnated ingredients was 1.5 mm or more, were excellent in expressing the flavor components and suppressed water separation. On the other hand, ingredient-containing oil sauces 10, 13 to 18, in which the mass ratio of water to dried ingredients (water / dried ingredients) when mixing a liquid composition containing water and flavor components with dried ingredients was less than 0.6 or the size of the flavor component-impregnated ingredients was less than 1.5 mm, did not express the flavor components satisfactorily. Furthermore, ingredient-containing oil sauces 11, 12, and 19, in which the mass ratio of water to dried ingredients (water / dried ingredients) when mixing a liquid composition containing water and flavor components with dried ingredients was 3 or more, exhibited water separation.

[0054] [Making oil sauce with ingredients 2] (1) How to make oil sauce with ingredients 1) Example 10 6 g of water and 5 g of sucrose (trade name: NBC Beet Granulated Sugar; manufactured by Hokkaido Sugar Industry Co., Ltd.) were added to a 300 mL beaker and stirred with a spatula to obtain a liquid composition containing water and flavor components. Next, 10 g of dried onion A was added and mixed with a spatula for 30 seconds. The dried onion A was thoroughly impregnated with the liquid composition containing water and flavor components until all the moisture was removed, obtaining a flavor component-impregnated ingredient. The size of the flavor component-impregnated ingredient was 2.8 mm. Next, 79 g of rapeseed oil (trade name: Rapeseed Salad Oil; manufactured by Boso Oil & Fats Co., Ltd.) was added and mixed with a spatula to obtain ingredient-containing oil sauce 20. The size of the flavor component-impregnated ingredient was calculated by measuring the size of 10 pieces of the flavor component-impregnated ingredient and averaging the results.

[0055] 2) Example 11 Except for changing the amount of water to 22 g and the amount of rapeseed oil to 63 g, an ingredient-containing oil sauce 21 was obtained in the same manner as in Example 10. The size of the flavor component-impregnated ingredient obtained during the process was 2.5 mm.

[0056] 3) Control area 3 5 g of sucrose (product name: NBC beet granulated sugar; manufactured by Hokkaido Sugar Industry Co., Ltd.), 10 g of dried onion A, and 85 g of rapeseed oil (product name: rapeseed salad oil; manufactured by Boso Oil & Fats Co., Ltd.) were placed in a 300 mL beaker and mixed with a spatula to obtain an oil sauce with ingredients (control product 3).

[0057] 4) Comparative Example 11 Except for changing the amount of water to 4 g and the amount of rapeseed oil to 81 g, an ingredient-containing oil sauce 22 was obtained in the same manner as in Example 10. The size of the flavor component-impregnated ingredient obtained during the process was 2.8 mm.

[0058] 5) Comparative Example 12 Ingredient-containing oil sauce 23 was obtained in the same manner as in Example 10, except that the amount of water was changed to 30 g and the amount of rapeseed oil was changed to 55 g. The size of the flavor component-impregnated ingredient obtained during the process was 2.6 mm.

[0059] Table 4 shows the content (mass%) of each raw material and the size of the flavor component-impregnated ingredients for each of the ingredient-containing oil sauces 20 to 23 and the control product 3.

[0060] (2) Evaluation of flavor components in oil sauces containing ingredients 5 g of either ingredient-containing oil sauces 20 to 23 or control product 3 was poured over 40 g of tofu, and the expression of flavor components was evaluated based on the following criteria. A "◎" and a "◯" were given to indicate that the effects of the present invention were satisfied. The results are shown in Table 5. <Evaluation criteria> ◎: Compared to control product 3, the sweetness is felt to be very strong ○: Sweeter than control product 3 △: The sweetness is slightly stronger than that of control product 3 ×: No difference in sweetness compared to control product 3

[0061] (3) Water separation evaluation Each of the ingredient-containing oil sauces 20 to 23 was passed through a sieve with 0.15 mm (100 mesh) openings to separate only the liquid portion of the ingredient-containing oil sauce. Next, based on the following evaluation criteria, each was visually evaluated to determine whether water had separated from the liquid portion. "Good" was deemed to satisfy the effects of the present invention. The results are shown in Table 5. <Evaluation criteria> ○: No separation of water into the liquid portion is observed ×: Separation of water into the liquid portion is observed

[0062] [Table 4]

[0063] [Table 5]

[0064] As shown in Table 5, ingredient-containing oil sauces 20 and 21, in which the mass ratio of water to dried ingredients (water / dried ingredients) when mixing a liquid composition containing water and flavor components with dried ingredients was 0.6 or more and less than 3, and the size of the flavor component-impregnated ingredients was 1.5 mm or more, were excellent in expressing the flavor components and suppressed water separation. On the other hand, ingredient-containing oil sauce 22, in which the mass ratio of water to dried ingredients (water / dried ingredients) when mixing a liquid composition containing water and flavor components with dried ingredients was less than 0.6, did not express the flavor components satisfactorily, and ingredient-containing oil sauce 23, in which the mass ratio of water to dried ingredients (water / dried ingredients) when mixing a liquid composition containing water and flavor components with dried ingredients was 3 or more, exhibited water separation.

[0065] [Making oil sauce with ingredients 3] (1) How to make oil sauce with ingredients 1) Example 12 6 g of water and 5 g of sodium glutamate (trade name: Ajinomoto (I) FC; manufactured by Ajinomoto Co., Inc.) were added to a 300 mL beaker and stirred with a spatula to obtain a liquid composition containing water and flavor components. Next, 10 g of dried onion A was added and mixed with a spatula for 30 seconds. The dried onion A was thoroughly impregnated with the liquid composition containing water and flavor components until all the moisture was gone, obtaining a flavor component-impregnated ingredient. The size of the flavor component-impregnated ingredient was 3.0 mm. Next, 79 g of rapeseed oil (trade name: Rapeseed Salad Oil; manufactured by Boso Oil & Fats Co., Ltd.) was added and mixed with a spatula to obtain ingredient-containing oil sauce 24. The size of the flavor component-impregnated ingredient was calculated by measuring the size of 10 pieces of the flavor component-impregnated ingredient and averaging the results.

[0066] 2) Example 13 Ingredient-containing oil sauce 25 was obtained in the same manner as in Example 12, except that the amount of water was changed to 22 g and the amount of rapeseed oil was changed to 63 g. The size of the flavor component-impregnated ingredient obtained during the process was 3.0 mm.

[0067] 3) Control area 4 5 g of sodium glutamate (trade name: Ajinomoto (I) FC; manufactured by Ajinomoto Co., Inc.), 10 g of dried onion A, and 85 g of rapeseed oil (trade name: Rapeseed Salad Oil; manufactured by Boso Oil & Fats Co., Ltd.) were placed in a 300 mL beaker and mixed with a spatula to obtain an oil sauce with ingredients (Control Product 4).

[0068] 4) Comparative Example 13 Ingredient-containing oil sauce 26 was obtained in the same manner as in Example 12, except that the amount of water was changed to 4 g and the amount of rapeseed oil was changed to 81 g. The size of the flavor component-impregnated ingredient obtained during the process was 2.8 mm.

[0069] 5) Comparative Example 14 Ingredient-containing oil sauce 27 was obtained in the same manner as in Example 12, except that the amount of water was changed to 30 g and the amount of rapeseed oil was changed to 55 g. The size of the flavor component-impregnated ingredient obtained during the process was 2.9 mm.

[0070] Table 6 shows the content (mass%) of each raw material and the size of the flavor component-impregnated ingredients for each of ingredient-containing oil sauces 24 to 27 and control product 4.

[0071] (2) Evaluation of flavor components in oil sauces containing ingredients 5 g of each of the ingredient-containing oil sauces 24 to 27 or control product 4 was poured over 40 g of tofu, and the expression of flavor components was evaluated based on the following criteria. A "◎" and a "◯" were given to indicate that the effects of the present invention were satisfied. The results are shown in Table 7. <Evaluation criteria> ◎: Compared to control product 4, the umami flavor is very strong ○: The umami taste is stronger than that of control product 4 △: The umami taste is slightly stronger than that of control product 4 ×: No difference in umami compared to control product 4

[0072] (3) Water separation evaluation Each of the ingredient-containing oil sauces 24 to 27 was passed through a sieve with 0.15 mm (100 mesh) openings to separate only the liquid portion of the ingredient-containing oil sauce. Next, each was visually evaluated based on the following evaluation criteria to determine whether water had separated from the liquid portion. A "good" was assigned to indicate that the effects of the present invention were satisfied. The results are shown in Table 7. <Evaluation criteria> ○: No separation of water into the liquid portion is observed ×: Separation of water into the liquid portion is observed

[0073] [Table 6]

[0074] [Table 7]

[0075] As shown in Table 7, ingredient-containing oil sauces 24 and 25, in which the mass ratio of water to dried ingredients (water / dried ingredients) when mixing a liquid composition containing water and flavor components with dried ingredients was 0.6 or more and less than 3, and the size of the flavor component-impregnated ingredients was 1.5 mm or more, were excellent in expressing the flavor components and suppressed water separation. On the other hand, ingredient-containing oil sauce 26, in which the mass ratio of water to dried ingredients (water / dried ingredients) when mixing a liquid composition containing water and flavor components with dried ingredients was less than 0.6, did not express the flavor components satisfactorily, and ingredient-containing oil sauce 27, in which the mass ratio of water to dried ingredients (water / dried ingredients) when mixing a liquid composition containing water and flavor components with dried ingredients was 3 or more, exhibited water separation.

[0076] [Making oil sauce with ingredients 4] (1) Preparation of dried ingredients 1) Granular soy protein A Granular soy protein (trade name: New Soyme S10; moisture content 6.4% by mass; manufactured by Nisshin Oillio Group Co., Ltd.) was sieved through a sieve with 1.4 mm (12 mesh) openings to obtain the material that passed through the sieve. Next, the material that passed through the sieve was sieved through a sieve with 0.85 mm (18 mesh) openings, and the granular soy protein that did not pass through the sieve and remained on the sieve was obtained as granular soy protein A.

[0077] 2) Granular soy protein B Granular soy protein (trade name: New Soyme S10; moisture content 6.4% by mass; manufactured by Nisshin Oillio Group Co., Ltd.) was sieved through a sieve with 0.85 mm (18 mesh) openings to obtain the material that passed through the sieve. Next, the material that passed through the sieve was sieved through a sieve with 0.5 mm (30 mesh) openings, and the granular soy protein that did not pass through the sieve and remained on the sieve was obtained as granular soy protein B.

[0078] 3) Granular soy protein C Granular soy protein (trade name: New Soyme S10; moisture content 6.4% by mass; manufactured by Nisshin Oillio Group Co., Ltd.) was passed through a sieve with openings of 0.5 mm (30 mesh), and the granular soy protein that passed through the sieve was obtained as granular soy protein C.

[0079] (2) How to make oil sauce with ingredients 1) Example 14 6 g of water and 5 g of salt (trade name: Naikai Foods; manufactured by Naikai Salt Co., Ltd.) were added to a 300 mL beaker and stirred with a spatula to obtain a liquid composition containing water and flavor components. Next, 10 g of granular soy protein A was added and mixed with a spatula for 30 seconds. The granular soy protein A was thoroughly impregnated with the liquid composition containing water and flavor components until all the moisture was removed, obtaining a flavor component-impregnated ingredient. The size of the flavor component-impregnated ingredient was 3.3 mm. Next, 79 g of rapeseed oil (trade name: Rapeseed Salad Oil; manufactured by Boso Oil & Fats Co., Ltd.) was added and mixed with a spatula to obtain ingredient-containing oil sauce 28. The size of the flavor component-impregnated ingredient was calculated by measuring the size of 10 flavor component-impregnated ingredients and averaging the results.

[0080] 2) Example 15 Ingredient-containing oil sauce 29 was obtained in the same manner as in Example 14, except that the amount of water was changed to 8 g and the amount of rapeseed oil was changed to 77 g. The size of the flavor component-impregnated ingredient obtained during the process was 3.5 mm.

[0081] 3) Example 16 Except for changing the amount of water to 10 g and the amount of rapeseed oil to 75 g, an ingredient-containing oil sauce 30 was obtained in the same manner as in Example 14. The size of the flavor component-impregnated ingredient obtained during the process was 3.2 mm.

[0082] 4) Example 17 Except for changing the amount of water to 20 g and the amount of rapeseed oil to 65 g, an ingredient-containing oil sauce 31 was obtained in the same manner as in Example 14. The size of the flavor component-impregnated ingredient obtained during the process was 3.0 mm.

[0083] 5) Example 18 An ingredient-containing oil sauce 32 was obtained in the same manner as in Example 14, except that the amount of water was changed to 22 g and the amount of rapeseed oil was changed to 63 g. The size of the flavor component-impregnated ingredient obtained during the process was 3.5 mm.

[0084] 6) Example 19 An oil sauce 33 containing ingredients was obtained in the same manner as in Example 14, except that the amount of water was changed to 9 g, the amount of granular soy protein A to 15 g, and the amount of rapeseed oil to 71 g. The size of the flavor component-impregnated ingredients obtained during the process was 3.4 mm.

[0085] 7) Example 20 Ingredient-containing oil sauce 34 was obtained in the same manner as in Example 14, except that 10 g of granular soy protein A was replaced with 10 g of granular soy protein B. The size of the flavor component-impregnated ingredients obtained during the process was 1.6 mm.

[0086] 8) Example 21 Ingredient-containing oil sauce 35 was obtained in the same manner as in Example 18, except that 10 g of granular soy protein A was replaced with 10 g of granular soy protein B. The size of the flavor component-impregnated ingredient obtained during the process was 1.7 mm.

[0087] 9) Control area 5 5 g of salt (trade name: Naikai Foods; manufactured by Naikai Salt Co., Ltd.), 10 g of granular soy protein A, and 85 g of rapeseed oil (trade name: Rapeseed Salad Oil; manufactured by Boso Oil & Fats Co., Ltd.) were placed in a 300 mL beaker and mixed with a spatula to obtain an oil sauce with ingredients (Control Product 5).

[0088] 10) Comparative Example 15 Except for changing the amount of water to 5 g and the amount of rapeseed oil to 80 g, an ingredient-containing oil sauce 36 was obtained in the same manner as in Example 14. The size of the flavor component-impregnated ingredient obtained during the process was 3.0 mm.

[0089] 11) Comparative Example 16 Ingredient-containing oil sauce 37 was obtained in the same manner as in Example 14, except that the amount of water was changed to 30 g and the amount of rapeseed oil was changed to 55 g. The size of the flavor component-impregnated ingredient obtained during the process was 3.5 mm.

[0090] 12) Comparative Example 17 Except for changing the amount of water to 40 g and the amount of rapeseed oil to 45 g, an ingredient-containing oil sauce 38 was obtained in the same manner as in Example 14. The size of the flavor component-impregnated ingredient obtained during the process was 3.4 mm.

[0091] 13) Comparative Example 18 Ingredient-containing oil sauce 39 was obtained in the same manner as in Example 14, except that the amounts of water, granular soy protein A, and rapeseed oil were changed to 6 g, 15 g, and 74 g, respectively. The size of the flavor component-impregnated ingredients obtained during the process was 3.0 mm.

[0092] 14) Comparative Example 19 Ingredient-containing oil sauce 40 was obtained in the same manner as in Comparative Example 15, except that 10 g of granular soy protein A was changed to 10 g of granular soy protein B. The size of the flavor component-impregnated ingredient obtained during the process was 1.8 mm.

[0093] 15) Comparative Example 20 Except for changing 10 g of granular soy protein A to 10 g of granular soy protein C, an ingredient-containing oil sauce 41 was obtained in the same manner as in Comparative Example 15. The size of the flavor component-impregnated ingredient obtained during the process was 1.1 mm.

[0094] 16) Comparative Example 21 Ingredient-containing oil sauce 42 was obtained in the same manner as in Comparative Example 20, except that the amount of water was changed to 6 g and the amount of rapeseed oil was changed to 79 g. The size of the flavor component-impregnated ingredient obtained during the process was 1.2 mm.

[0095] 17) Comparative Example 22 Ingredient-containing oil sauce 43 was obtained in the same manner as in Comparative Example 20, except that the amount of water was changed to 22 g and the amount of rapeseed oil was changed to 63 g. The size of the flavor component-impregnated ingredient obtained during the process was 1.2 mm.

[0096] Table 8 shows the content (mass%) of each ingredient and the size of the ingredients impregnated with flavoring components for ingredient-containing oil sauces 28 to 35 and control product 5. Table 9 also shows the content (mass%) of each ingredient and the size of the ingredients impregnated with flavoring components for ingredient-containing oil sauces 36 to 43.

[0097] (3) Measurement of the water content in the liquid portion Each of the ingredient-containing oil sauces 28 to 43 and control product 5 was passed through a sieve with 0.15 mm (100 mesh) to separate only the liquid portion of the ingredient-containing oil sauce, and the water content in the liquid portion was measured using the normal pressure heat drying method (110°C, 3 hours drying). The results for ingredient-containing oil sauces 28 to 35 and control product 5 are shown in Table 8, and the results for ingredient-containing oil sauces 36 to 43 are shown in Table 9.

[0098] (4) Evaluation of flavor components in oil sauces containing ingredients 5 g of each of the ingredient-containing oil sauces 28 to 43 or control product 5 was poured over 40 g of tofu, and the expression of flavor components was evaluated based on the following criteria. A "◎" and a "◯" were given to indicate that the effects of the present invention were satisfied. The results are shown in Table 10. <Evaluation criteria> ◎: The saltiness is much stronger than that of control product 5 ○: The saltiness is stronger than that of control product 5 △: The saltiness is slightly stronger than that of control product 5. ×: No difference in saltiness compared to control product 5

[0099] (5) Water separation evaluation Each of the ingredient-containing oil sauces 28 to 43 was passed through a sieve with 0.15 mm (100 mesh) openings to separate only the liquid portion of the ingredient-containing oil sauce. Next, each was visually evaluated based on the following evaluation criteria to determine whether water had separated from the liquid portion. A "good" was assigned to indicate that the effects of the present invention were satisfied. The results are shown in Table 10. <Evaluation criteria> ○: No separation of water into the liquid portion is observed ×: Separation of water into the liquid portion is observed

[0100] [Table 8]

[0101] [Table 9]

[0102] [Table 10]

[0103] As shown in Table 10, ingredient-containing oil sauces 28 to 35, in which the mass ratio of water to dried ingredients (water / dried ingredients) when mixing a liquid composition containing water and flavor components with dried ingredients was 0.6 or more and less than 3, and the size of the flavor component-impregnated ingredients was 1.5 mm or more, exhibited excellent flavor component expression and suppressed water separation. On the other hand, ingredient-containing oil sauces 36, 39 to 43, in which the mass ratio of water to dried ingredients (water / dried ingredients) when mixing a liquid composition containing water and flavor components with dried ingredients was less than 0.6 or the size of the flavor component-impregnated ingredients was less than 1.5 mm, did not exhibit satisfactory flavor component expression. Furthermore, ingredient-containing oil sauces 37 and 38, in which the mass ratio of water to dried ingredients (water / dried ingredients) when mixing a liquid composition containing water and flavor components with dried ingredients was 3 or more, exhibited water separation.

Claims

[Claim 1] A method for producing an oil sauce containing ingredients, comprising the following steps 1 and 2: Step 1: A step of mixing a liquid composition containing water and a flavor component with a dry ingredient so that the mass ratio of the water to the dry ingredient (water / dry ingredient) is 0.6 or more and less than 3, thereby obtaining a flavor component-impregnated ingredient having a size of 1.5 mm or more and 3.5 mm or less. Step 2: Mixing the flavor component-impregnated ingredient with liquid oil

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