Container-packaged seasoning containing grated vegetables

Abstract

To develop a packed grated vegetable-containing seasoning suppressed generation of degradation odor like chemical, generated during long term storage in a packed liquid seasoning containing grated vegetable such as grated radish.SOLUTION: It is possible to suppress generation of degradation odor during long term storage by the addition of grated radish and unheated grated onion, more preferably, the addition of grated radish and fresh grated onion at a weight ratio of 60:1-60:4. Furthermore, a small amount of clove as spice is mixed therewith so as to suppress degradation odor.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a container-packed shredded vegetable-containing seasoning in which the generation of deterioration odor is suppressed even during long-term storage.

Background Art

[0002] As liquid seasonings containing shredded vegetables such as grated daikon radish, various products such as ponzu soy sauce, dressings, and barbecue sauce have been conventionally manufactured and sold. As the shredded vegetables to be blended, various types such as fresh shredded vegetables and dried vegetables are used, but in any case, a fresh flavor and texture derived from the shredded vegetables and a balance with the flavor of the entire seasoning are required.

[0003] As a method for improving the flavor of a shredded vegetable-containing seasoning, for example, a method of blending a plurality of shredded fresh vegetables having different particle sizes into a liquid seasoning containing at least raw soy sauce, fresh vegetable shreds, and acetic acid is known (Patent Document 1). On the other hand, deterioration of the flavor derived from shredded vegetables may be a problem, and as a means for solving these problems, for example, in order to suppress the heating deterioration odor generated when heat-sterilizing a seasoning containing grated daikon radish, a method of blending grated Japanese mustard spinach or its filtrate into grated daikon radish is known (Patent Document 2).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, the inventor of this application has found that, apart from the deterioration odor generated by the heat sterilization process, when liquid seasonings containing grated vegetables such as grated radish are filled into containers and stored for a long period of time, a chemical-like deterioration odor may develop, and the taste of the seasoning may be significantly impaired.

[0006] Therefore, the object of the present invention is to develop a containerized liquid seasoning containing grated vegetables such as grated radish, in which the generation of a chemical-like deterioration odor that occurs during long-term storage is suppressed. [Means for solving the problem]

[0007] The inventors conducted thorough research to solve the above problems and found that adding grated daikon radish and fresh grated onion, preferably in a weight ratio of 60:1 to 60:4, can suppress the generation of spoilage odors during long-term storage. Furthermore, they revealed that adding a small amount of clove as a spice can also suppress spoilage odors. [Effects of the Invention]

[0008] The grated vegetable-containing seasoning of the present invention is less likely to develop a chemical-like deterioration odor even when stored in a container for a long period of time, and can be said to be a seasoning with excellent taste. [Modes for carrying out the invention]

[0009] The present invention relates to a containerized seasoning containing grated vegetables that is less likely to develop a chemical-like deterioration odor even when stored for a long period of time, and a method for suppressing the generation of a chemical-like deterioration odor when the containerized seasoning containing grated vegetables is stored for a long period of time.

[0010] The grated vegetable-containing seasoning of the present invention contains at least grated daikon radish and grated onion as grated vegetables.

[0011] The method for producing grated vegetables is not particularly limited, but it is possible to use grated vegetables prepared by crushing them using conventional methods with crushing equipment such as food cutters, silent cutters, mascolloiders, choppers, dicers, and commitrols, or grating devices equipped with a rotating grating disc. The particle size of the grated vegetables is not particularly limited, but it can be set to a particle size of 10 mm or less in length, or 5 mm or less in length.

[0012] The grated vegetables used in the present invention are unheated. In this specification, "unheated" means that they have not been exposed to temperatures of 50°C or higher during the manufacturing process.

[0013] In particular, it is preferable to use fresh grated onions rather than dried ones. Using fresh grated onions can more effectively suppress the generation of off-flavors.

[0014] It is preferable to mix grated daikon radish and grated onion in a weight ratio of 60:1 to 60:4. Mixing them in these ratios can more effectively suppress the generation of off-flavors.

[0015] The grated vegetable-containing seasoning of the present invention may also contain grated vegetables other than the above-mentioned grated radish and grated onion. For example, it may contain one or more grated vegetables selected from ginger, garlic, shallots, green onions, carrots, celery, tomatoes, chili peppers, etc.

[0016] The grated vegetable-containing seasoning of the present invention may further contain spices. Suitable spices include cloves, cinnamon, coriander, cardamom, fennel seeds, and cumin seeds. One type of spice may be used, or two or more may be used in combination. Among these, cloves are preferred.

[0017] When adding spices directly, it is preferable to use them in powder form. Alternatively, the flavor components of the spices may be extracted in warm water separately from the production of the grated vegetable-containing seasoning, and the extracted liquid may be added. As for the extraction method, for example, 1 g of spices can be added to 10 ml of warm water, extracted in the warm water, and then the solid matter can be removed by filtration. The extraction conditions should be such that the extraction temperature is 70 to 100°C, more preferably 75 to 95°C, and even more preferably 80 to 90°C, and the extraction time should be 15 seconds to 5 minutes, more preferably 30 seconds to 3 minutes, then preferably 1 minute to 2 minutes, and even more preferably 1 minute.

[0018] The grated vegetable-containing seasoning of the present invention is characterized by containing the spices in a proportion of 0.001 to 0.05% (w / v), more preferably 0.005 to 0.03%, and even more preferably 0.007 to 0.02%. When an extract is added, the ratio of the weight of the spices used for the extract to the total volume of the grated vegetable-containing seasoning should be as described above. If the spice content is lower than the above numerical range, the effect of suppressing the generation of off-flavors cannot be sufficiently obtained. On the other hand, if the content is higher than the above numerical range, the flavor of the spices themselves may become too strong, which may result in an undesirable flavor.

[0019] The grated vegetable-containing seasoning of the present invention is a liquid seasoning that uses at least soy sauce and vinegar as raw materials. It is preferable to use unheated raw materials such as soy sauce and vinegar in order to obtain a seasoning with a fresh flavor. The types of grated vegetable-containing seasoning of the present invention can be any type that contains soy sauce and vinegar, and examples include ponzu soy sauce, noodle soup used to season udon, chilled ramen, soba, somen, and hiyamugi noodles, non-oil dressings, and sauces, but ponzu soy sauce is preferred among them.

[0020] As the non-heated soy sauce, raw soy sauce can be used. Raw soy sauce is a clear liquid obtained by pressing and filtering the various flavors of soy sauce that have undergone fermentation and aging by the brewing methods of various soy sauces such as normal thick soy sauce, light soy sauce, tamari soy sauce, or white soy sauce. It can be used as it is, but if necessary, it can be filtered through a filter or the like to remove microorganisms such as yeast and has not been sterilized by heat treatment.

[0021] As the vinegar, any vinegar can be used as long as it can be used as a food. For example, edible acetic acid, food vinegars such as brewed vinegar, cereal vinegar, rice vinegar, fruit vinegar, black vinegar, balsamic vinegar, etc. (acetic acid concentration about 4 - 20%) can be used. The range of acetic acid acidity in the grated vegetable-containing seasoning of the present invention is preferably 0.8 - 2.0% (w / v), more preferably 1.0 - 1.8% (w / v), and even more preferably 1.2 - 1.7% (w / v). The acetic acid acidity in the liquid seasoning refers to the acetic acid acidity derived from the blended acetic acid. If the acetic acid acidity exceeds the preferred range, the flavor may become unfavorable due to reasons such as the sour taste being too weak or too strong. Also, in the liquid seasoning of the present invention, non-heated grated vegetables are used. To enhance the preservability, it is possible to set the acetic acid acidity, for example, within the above preferred range. However, when having a certain acetic acid acidity, there may be a case where a deterioration odor like that of the chemicals of the present application is likely to occur. Even in that case, by forming the configuration of the present invention, it is possible to suppress the generation of the deterioration odor.

[0022] The liquid seasoning of the present invention may contain fruit juice in addition to the above-mentioned soy sauce and vinegar. As the fruit juice, fruit juice derived from one or more fruits selected from citrus fruits such as yuzu, kabosu, sudachi, lemon, grapefruit, daidai, summer orange, Kawauchi late orange, orange, iyokan, hassaku, amatsu, orange, and fruits such as apple, pear, persimmon, pineapple, passion fruit, cherry, pomegranate, berries, etc. can be used, and it is preferable to contain at least fruit juice derived from citrus fruits. Also, in addition to the fruit juice itself, it may contain pulp, peel, grated fruit, etc.

[0023] In addition to the above-mentioned soy sauce, vinegar, and fruit juice, the liquid seasoning of the present invention contains, as raw materials, salts, sugars such as sugar, fructose glucose syrup, reducing sugar, and starch syrup, fermented seasonings such as miso, fish sauce, and mirin, edible ethanol, alcohols such as sake and brewed liquor, dashi extracted from fish flakes, seaweeds, mushrooms, etc., seasonings such as protein hydrolysates, umami seasonings such as sodium glutamate, sodium inosinate, and sodium guanylate, extracts such as chicken extract, pork extract, bonito extract, kelp extract, and yeast extract, powders of dashi raw materials such as fish flakes and kelp, thickeners such as agar, starch, pectin, and various gums, flavors, acidulants, etc., which can be appropriately blended according to the intended flavor, etc.

[0024] The grated vegetable-containing seasoning of the present invention can be produced by mixing the above various raw materials, but it is preferable that the product temperature does not exceed 50°C in all steps during production. If the product temperature exceeds the upper limit of these temperatures in the production process, the preferable aroma of non-heated raw materials will be lost, and there is a risk of becoming sensorially inappropriate.

[0025] After production, the grated vegetable-containing seasoning of the present invention is filled into a container. As the container, known ones such as PET bottles, various resin bottles, pouches, glass bottles, bag-in-boxes, etc. can be used.

[0026] The "deterioration odor like a chemical" in the present invention refers to an odor that often occurs when grated vegetables such as grated daikon radish and liquid seasonings containing acetic acid are stored at room temperature for a long time, and is expressed by some evaluators as feeling like a chemical such as an adhesive or a defogging liquid. When a large amount of this deterioration odor occurs, the flavor of the seasoning deteriorates, leading to a decline in quality.

[0027] The grated vegetable-containing seasoning of the present invention suppresses the generation of a deterioration odor like a chemical derived from grated daikon radish even after being stored at, for example, 20°C to 45°C for 4 weeks or more after container filling.

[0028] The present invention relates to a method for suppressing the generation of a deterioration odor in a containerized grated vegetable-containing seasoning, by using the grated vegetable-containing seasoning described above, thereby suppressing the generation of a chemical-like deterioration odor during long-term storage. [Examples]

[0029] The present invention will be described below with reference to examples, but the present invention is not limited in any way by these examples.

[0030] (Example 1: Production of seasoning containing grated vegetables) Ponzu soy sauces No. 1 to No. 9 were produced by thoroughly mixing each ingredient according to the formulations shown in the table below. Formulation No. 1 is a control group that does not contain onions and uses only grated daikon radish as the grated vegetable. Formulations No. 2 to 7 are test groups to which fresh grated onions have been added. Formulation No. 8 is a test group to which dried onions have been added instead of fresh onions. The amount of dried onions added was adjusted so that the wet weight of the dried onions after rehydrating with water is equivalent to that of Formulation No. 4 (15g / 1000mL of ponzu soy sauce). Formulation No. 9 is a test group to which 0.01% (w / v) of clove powder has been added as a spice in addition to grated onions.

[0031] Except for the dried grated onion, all grated vegetables used as ingredients were uncooked. The acetic acid content of the finished seasoning containing grated vegetables was 1.6.

[0032] [Table 1]

[0033] In all of the ponzu soy sauce formulations No. 1 to 9 described above, no chemical-like off-odor was produced immediately after manufacturing.

[0034] (Example 2: Storage and sensory testing) The various types of ponzu soy sauce produced as described above were filled into 330mL PET bottles and sealed with stoppers. The ponzu soy sauce in these containers was left to stand at 45°C for 4 weeks, 6 weeks, or 8 weeks, after which a sensory evaluation was conducted. This storage test was conducted under conditions more severe than room temperature in order to more clearly evaluate the development of off-odors.

[0035] (Example 2-1: Generation of spoilage odor) When the control test group (Formulation No. 1), which did not contain grated onion, was stored at 45°C for more than four weeks, it clearly developed a deterioration odor due to long-term storage, such as a chemical-like smell immediately noticeable upon tasting.

[0036] (Example 2-2: Sensory evaluation) Sensory evaluations were conducted on each ponzu soy sauce formulation after storage at 45°C for 4, 6, or 8 weeks. The evaluations were carried out by 7-8 trained in-house panelists, and the evaluation items and methods were thoroughly shared with the participants before the sensory evaluation was conducted.

[0037] In the evaluation, the strength of the off-odor perceived when consuming each ponzu soy sauce blend after storage was scored as 3.0 in the control test group (blended No. 1) which did not contain grated onion, and each blend was scored on a scale from 1.0 (very weak compared to the control) to 5.0 (very strong compared to the control).

[0038] The evaluation results are shown in Table 2 below. Each number in the table represents the average score given by the seven panelists.

[0039] [Table 2]

[0040] (A) Examination based on the amount of grated onion used First, when we examined the results based on the amount of grated onion used (combinations No. 1 to 7), we found that even a small amount of onion resulted in a lower score compared to No. 1. In other words, it was found that the addition of fresh grated onion suppressed the generation of spoilage odors during long-term storage. This suppressive effect tended to be maintained even after 8 weeks of storage.

[0041] However, as can be seen from the average scores for each week, for formulations No. 6 and No. 7, where the weight ratio of grated radish to grated onion was 60:5 and 60:6 respectively, the effect of suppressing the generation of spoilage odors tended to weaken as the storage period lengthened. Therefore, it was suggested that a particularly stable effect of suppressing the generation of spoilage odors could be obtained when the grated radish to grated onion ratio was between 60:1 and 60:4.

[0042] (B) Examination based on the type of grated onion When comparing formula No. 4, which blended grated daikon radish and uncooked fresh grated onion in a weight ratio of 60:3, with formula No. 8, which replaced fresh onion with the same amount of dried onion, it was suggested that when dried onion was used, the effect of suppressing the generation of spoilage odor weakened and could not be maintained as the storage period lengthened. Furthermore, when comparing the scores at each week, the score for formula No. 4, which contained fresh onion, was lower than the score for formula No. 8, which contained dried onion. Therefore, it became clear that using fresh grated onion provides a stable effect in suppressing the generation of spoilage odor.

[0043] (C) Examination of the effects of adding spices When comparing Formula No. 4, which combined grated daikon radish and uncooked fresh grated onion in a weight ratio of 60:3, with Formula No. 9, which further added cloves as a spice, the scores at each week showed that Formula No. 9, with added cloves, suppressed the generation of spoilage odor to a similar or even greater extent. In particular, when examining the scores of each formula at the 6th and 8th week of storage, Formula No. 9 had the lowest score, suggesting that it had the strongest effect in suppressing spoilage odor. Therefore, it became clear that adding spices such as cloves in addition to the fresh grated onion formula can provide an even better suppression of spoilage odor.

Claims

1. A containerized liquid seasoning containing grated vegetables, comprising at least soy sauce and vinegar, wherein the grated vegetables consist of unheated grated radish and unheated grated onion in a weight ratio of 60:1 to 60:4, and the temperature of the product does not exceed 50°C throughout the entire manufacturing process and during filling.

2. The container-packaged grated vegetable-containing liquid seasoning according to claim 1, wherein the uncooked grated onion is fresh grated onion.

3. The container-packaged grated vegetable-containing liquid seasoning according to claim 1, further containing spices.

4. The containerized grated vegetable-containing liquid seasoning according to claim 3, wherein the spice is clove.

5. A method for suppressing the generation of a chemical-like deterioration odor during long-term storage of a containerized liquid seasoning containing grated vegetables, wherein the grated vegetables consist of unheated grated radish and unheated grated onion in a weight ratio of 60:1 to 60:4, and the temperature of the product does not exceed 50°C during all manufacturing processes and during filling.

6. The method according to claim 5, wherein the uncooked grated onion is grated fresh onion.

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