Liquid seasoning and its use

Abstract

To provide a liquid seasoning containing a solid ingredient capable of being portioned while including the solid ingredient evenly without being localized and of adopting various solid ingredients thereinto.SOLUTION: A liquid seasoning contains an ingredient part and a liquid part. The ingredient part includes an ingredient A that has a size not passing through a sieve of 10 mm aperture but passing through a sieve of 30 mm aperture and specific gravity of 1.21-1.4 g / cm3 and an ingredient B that has a size not passing through a sieve of 2 mm aperture but passing through the sieve of 10 mm aperture and specific gravity of 1.00-1.20 g / cm3 with a mass ratio of A:B being 1:1-1:5. The specific gravity of the liquid part is 1.0-1.2 g / cm3.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a liquid seasoning containing solid ingredients, which can be served in a way that ensures the ingredients are evenly and without bias when portioning. [Background technology]

[0002] Various liquid condiments such as stew sauces, curry sauces, pasta sauces, Chinese sauces, and soup sauces may consist only of a liquid portion, or they may contain solid ingredients along with the liquid portion. Generally, liquid condiments are often consumed by applying an appropriate amount to other foods, and when solid ingredients are included in a liquid condiment, the textures of the solid ingredients and the other foods can be enjoyed simultaneously. Furthermore, when a liquid condiment is consumed alone, such as in soup, the taste can be varied by consuming the solid ingredients together with the liquid portion, or by consuming the liquid portion or the solid ingredients separately. When liquid condiments containing solid ingredients are portioned and packaged or served, it is often difficult to evenly distribute the solid ingredients. This is because, depending on the type of ingredient, it may settle or float in the liquid condiment, resulting in localization. In such cases, it is necessary to thoroughly stir the entire liquid seasoning just before dispensing to disperse the solid ingredients, and then quickly dispensing it before it becomes localized again. Similarly, when manufacturing liquid seasonings industrially, there is a problem of solid ingredients becoming unevenly distributed when filling containers from a tank containing a large amount of liquid seasoning using a nozzle.

[0003] Regarding such problems, techniques for modifying the ingredients have been proposed. Patent Document 1 describes a liquid seasoning containing ingredients that contains acetic acid and a water-soluble polysaccharide-containing ingredient and has been heat-treated, and further describes the above liquid seasoning containing ingredients in which the longest side length of the ingredients before heat treatment is 1.0 mm or more and 80 mm or less, and the mass increase rate of the ingredients before and after heat treatment is 0.5 times or more and 10 times or less, and states that such a liquid seasoning containing ingredients can be filled evenly with ingredients and liquid seasoning.

[0004] Furthermore, suggestions have been made to improve the seasonings in relation to the above problems. Patent Document 2 describes a liquid seasoning containing ingredients and / or edible oils and fats, and a thickening stabilizer, wherein the viscosity of the liquid seasoning excluding the ingredients and / or edible oils and fats is 20 to 500 mPa·s. When this liquid seasoning is adjusted to 1 to 20°C and the filling operation is performed, a consistent amount can be filled at a time. Patent Document 3 describes a white sauce containing ingredients, which includes finely ground eggshell with an average particle size of 1 μm or less, resulting in less variation in the amount of ingredients filled. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] International Publication No. 2020 / 158563 [Patent Document 2] Japanese Patent Publication No. 2002-85007 [Patent Document 3] Japanese Patent Publication No. 2009-124949 [Overview of the project] [Problems that the invention aims to solve]

[0006] While the aforementioned conventional technologies can be expected to provide some improvement to the problems mentioned above, these conventional technologies were not universally applicable to various liquid seasonings containing diverse solid ingredients.

[0007] The object of the present invention is to provide a liquid seasoning containing solid ingredients that can be dispensed while evenly and without bias containing the solid ingredients, and that can be used with a variety of solid ingredients. [Means for solving the problem]

[0008] The present invention relates to a liquid seasoning containing an ingredient portion and a liquid portion, The ingredient portion is small enough to pass through a 30mm sieve but not through a 10mm sieve, and has a specific gravity of 1.21-1.40 g / cm³. 3 Ingredient A is a sieve with a mesh size that does not pass through a 2mm mesh sieve but passes through a 10mm mesh sieve, and has a specific gravity of 1.00 to 1.20 g / cm³. 3 Ingredient B is included in an ingredient A:ingredient B mass ratio of 1:1 to 1:5. The specific gravity of the liquid portion is 1.0 to 1.2 g / cm³. 3 It is a liquid seasoning. [Effects of the Invention]

[0009] According to the present invention, it is possible to provide a liquid seasoning containing solid ingredients that can be served while evenly distributing the solid ingredients without bias, and moreover, the present invention is universally applicable to various liquid seasonings containing diverse solid ingredients. [Modes for carrying out the invention]

[0010] The liquid seasoning of the present invention consists of a liquid portion and an ingredient portion. The liquid portion is a part that is fluid at room temperature and pressure, and the ingredient portion consists of solid ingredients that are not fluid at room temperature and pressure. Typically, the liquid seasoning of the present invention contains a large number of solid ingredients of any shape, such as granules, small pieces, or blocks. The types of liquid seasonings of the present invention that consist of such a liquid portion and ingredient portion are not limited to these, but examples include stew sauce, curry sauce, pasta sauce, Chinese sauce, soup sauce, etc.

[0011] In the present invention, the liquid portion is the part separated below the sieve when a liquid seasoning is subjected to solid-liquid separation using a sieve with a mesh size of 2 mm. The liquid portion can be manufactured using various raw materials commonly used in this type of liquid seasoning, without any particular limitations, in accordance with conventional methods.

[0012] Examples of raw materials used in the liquid portion include: water such as fresh water and broth; oils and fats; seasonings such as salt and monosodium glutamate; animal and plant extracts and their fermented liquids; dairy products such as milk, fresh cream, butter, and cheese; sugars such as starch syrup, dextrin, reduced dextrin, cyclodextrin, sorbitol, and trehalose; flours; starches; proteins such as eggs; organic acids such as vinegar and citric acid or their salts; antioxidants such as ascorbic acid or its salts and vitamin E; thickeners; emulsifiers; colorants; flavorings; sweeteners; and preservatives. These can be used individually or in combination of two or more.

[0013] In this invention, the specific gravity of the liquid portion is 1.0 to 1.2 g / cm³. 3 Preferably 1.02 to 1.15 g / cm³ 3 In this invention, the specific gravity of the liquid portion is the value measured using a Baumé thermometer at a product temperature of 20°C. The specific gravity of the liquid portion is 1.0 g / cm³. 3 Less than 1.2 g / cm³ 3 If the liquid seasoning is too thick, the solid ingredients are more likely to become unevenly distributed, which can make it difficult to distribute the solid ingredients evenly.

[0014] In the present invention, the viscosity of the liquid portion is preferably 1000 to 8000 mPa·s, more preferably 2000 to 7000 mPa·s, from the viewpoint of further highlighting the flavor and texture of the solid ingredients compared to the texture of the liquid portion. Here, "viscosity" refers to the value measured using a B-type viscometer, with the liquid portion taken from the liquid seasoning and measured at a liquid temperature of 80°C and a rotation speed of 3 to 13 rpm.

[0015] In the present invention, the ingredient part is the part separated on the sieve when the liquid seasoning is subjected to solid-liquid separation using a sieve with a mesh size of 2 mm. Examples of raw materials that can be used as the solid part include meats such as beef, pork, and chicken; salted livestock meats such as ham and bacon; seafood such as flatfish, crab, and shrimp; shellfish such as clams and mussels; fish eggs such as pollock roe; vegetables such as tomatoes, onions, carrots, green peppers, paprika, sweet potatoes, and potatoes; mushrooms such as shiitake and enoki mushrooms; and vegetable proteins (e.g., soy protein).

[0016] The ingredient part used in the liquid seasoning of the present invention contains the following ingredient A and ingredient B. Ingredient A: It has a size that does not pass through a sieve with a mesh size of 10 mm and passes through a sieve with a mesh size of 30 mm, and a specific gravity of 1.21 - 1.40 g / cm 3 Ingredient B: It has a size that does not pass through a sieve with a mesh size of 2 mm and passes through a sieve with a mesh size of 10 mm, and a specific gravity of 1.00 - 1.20 g / cm 3

[0017] The ingredient A used in the present invention has a size that does not pass through a sieve with a mesh size of 10 mm and passes through a sieve with a mesh size of 30 mm. Preferably, ingredient A has a size that does not pass through a sieve with a mesh size of 13 mm and passes through a sieve with a mesh size of 28 mm, and more preferably, it has a size that does not pass through a sieve with a mesh size of 15 mm and passes through a sieve with a mesh size of 25 mm.

[0018] Among ingredient A, a particularly preferred one is the one having a size that does not pass through a sieve with a mesh size of 15 mm and passes through a sieve with a mesh size of 25 mm (hereinafter also referred to as "ingredient A1"). The content of ingredient A1 in ingredient A is preferably 70% by mass or more, more preferably 85% by mass or more, and most preferably 100% by mass. That is, it is most preferable that ingredient A consists only of ingredient A1. The fraction obtained by removing ingredient A1 from ingredient A preferably contains a relatively large amount of "ingredients that do not pass through a sieve with a mesh size of 13 mm but pass through a sieve with a mesh size of 15 mm" (hereinafter also referred to as "ingredient A2a") or "ingredients that do not pass through a sieve with a mesh size of 25 mm but pass through a sieve with a mesh size of 28 mm" (hereinafter also referred to as "ingredient A2b"). Hereinafter, ingredients A2a and ingredients A2b will be collectively referred to as "ingredient A2". The total content of ingredients A1 and A2 in ingredient A is preferably 80% by mass or more, more preferably 90% by mass or more, and most preferably 100% by mass. The fraction obtained by removing ingredients A1 and A2 from ingredient A is either "large enough to pass through a sieve with a mesh size of 13 mm but not through a sieve with a mesh size of 10 mm" (hereinafter also referred to as "ingredient A3a") or "large enough to pass through a sieve with a mesh size of 30 mm but not through a sieve with a mesh size of 28 mm" (hereinafter also referred to as "ingredient A3b"). Hereinafter, ingredients A3a and A3b will be collectively referred to as "ingredient A3".

[0019] Furthermore, ingredient A used in this invention has a specific gravity of 1.21 to 1.40 g / cm³. 3 Here, the specific gravity of ingredient A is the apparent density of ingredient A in the liquid seasoning. The raw materials used as ingredients usually have voids inside due to being derived from natural products, and in the liquid seasoning, the liquid portion of the seasoning permeates these voids, resulting in the liquid portion being contained within the ingredient. Therefore, the specific gravity of ingredient A can be said to be the value measured with the liquid portion contained within the ingredient. The specific gravity of ingredient A is preferably 1.25 to 1.35 g / cm³. 3 That is the case.

[0020] In this invention, the specific gravity of ingredient A can be determined as follows. First, equilibrate the liquid seasoning used for measurement with the measuring instrument and ambient temperature at 20°C. Remove ingredient A from the liquid seasoning and let it stand on a mesh for 3 minutes to remove any excess liquid adhering to the surface. Then, measure the mass (Xg) of ingredient A. Next, accurately measure water into a graduated cylinder, add ingredient A whose mass was measured, and measure the volume increase (Ycm) from the rise in the liquid level. 3 Read the values. Specific gravity can be determined by X / Y.

[0021] Furthermore, the procedure for measuring mass when determining the specific gravity described above also applies to measuring mass when determining the content and mass ratio of the ingredients described later. In other words, the content and mass ratio of the ingredients described later are also values ​​when the liquid portion is included within the ingredients.

[0022] Ingredient B used in this invention has a size that allows it to pass through a sieve with a mesh size of 10 mm but not through a sieve with a mesh size of 2 mm. Preferably, ingredient B has a size that allows it to pass through a sieve with a mesh size of 8 mm but not through a sieve with a mesh size of 3 mm, and more preferably, it has a size that allows it to pass through a sieve with a mesh size of 7 mm but not through a sieve with a mesh size of 4 mm. The specific gravity of ingredient B is 1.00 to 1.20 g / cm³. 3 Preferably 1.05 to 1.15 g / cm³ 3 The definition of the specific gravity of ingredient B is the same as that of ingredient A mentioned above.

[0023] Of the ingredients B, the most preferred are those that "are of a size that does not pass through a sieve with a mesh size of 4 mm but passes through a sieve with a mesh size of 7 mm" (hereinafter also referred to as "ingredient B1"), and the content of ingredient B1 in ingredient B is preferably 70% by mass or more, more preferably 85% by mass or more, and most preferably 100% by mass. In other words, it is most preferable that ingredient B consists only of ingredient B1. The fraction obtained by removing ingredient B1 from ingredient B preferably contains a relatively large amount of "ingredients that do not pass through a sieve with a mesh size of 3 mm but pass through a sieve with a mesh size of 4 mm" (hereinafter also referred to as "ingredient B2a") or "ingredients that do not pass through a sieve with a mesh size of 7 mm but pass through a sieve with a mesh size of 8 mm" (hereinafter also referred to as "ingredient B2b"). Hereinafter, ingredients B2a and ingredients B2b will be collectively referred to as "ingredient B2". The total content of ingredients B1 and ingredients B2 in ingredient B is preferably 80% by mass or more, more preferably 90% by mass or more, and most preferably 100% by mass. The fraction obtained by removing ingredients B1 and B2 from ingredient B is either "large enough to pass through a sieve with a mesh size of 3 mm but not through a sieve with a mesh size of 2 mm" (hereinafter also referred to as "ingredient B3a") or "large enough to pass through a sieve with a mesh size of 10 mm but not through a sieve with a mesh size of 8 mm" (hereinafter also referred to as "ingredient B3b"). Hereinafter, ingredients B3a and B3b will be collectively referred to as "ingredient B3".

[0024] The types of ingredients A and B having the above-mentioned size and specific gravity are not limited as long as they satisfy those requirements. However, from the viewpoint of easier preparation, ingredients A can preferably include salted meats such as ham and bacon, shellfish such as clams and mussels, mushrooms such as nameko, and root vegetables such as carrots, sweet potatoes, and potatoes. Similarly, ingredients B can preferably include finely chopped vegetables such as onions, bell peppers, and paprika, as well as ground meat and granular vegetable protein.

[0025] Ingredients A and B may each consist of a single ingredient or multiple types of ingredients. In the latter case, the mixture of multiple types of ingredients (for example, a mixture of tofu and clams) may meet the requirements of ingredient A for each type of ingredient (size that does not pass through a sieve with a mesh size of 10 mm but passes through a sieve with a mesh size of 30 mm and has a specific gravity of 1.21 to 1.40 g / cm³). 3 If the mixture satisfies the above conditions, then the mixture as a whole is ingredient A, and similarly, the mixture of ingredients satisfies the requirements of ingredient B for each type of ingredient (size that does not pass through a sieve with a mesh size of 2 mm but passes through a sieve with a mesh size of 10 mm and has a specific gravity of 1.00 to 1.20 g / cm³ 3 If the above conditions are met, the mixture as a whole is ingredient B. On the other hand, in the above case, if the tofu satisfies the requirements of ingredient A and the clams satisfies the requirements of ingredient B, then the tofu is ingredient A and the clams are ingredient B.

[0026] The content of ingredient A in the liquid seasoning of the present invention is preferably 2 to 10% by mass, more preferably 4 to 9% by mass, of 100% by mass of the liquid seasoning. The content of ingredient B in the liquid seasoning of the present invention is preferably 2 to 50% by mass, more preferably 4 to 45% by mass, of 100% by mass of the liquid seasoning.

[0027] The total content of ingredient A and ingredient B in the liquid seasoning of the present invention is preferably 4 to 50% by mass, more preferably 8 to 40% by mass, of 100% by mass of the liquid seasoning, from the viewpoint of balancing the advantages of including ingredients in the liquid seasoning with the dispersion stability of the contained components.

[0028] Furthermore, in the present invention, it is necessary to include ingredient A and ingredient B in a specific mass ratio. Specifically, ingredient A and ingredient B are included in a mass ratio of 1:1 to 1:5, preferably 1:2 to 1:4, with A:B being 1:1 to 1:5. If the mass ratio is outside this range, the solid ingredients tend to become unevenly distributed, and as a result, it may become impossible to distribute the solid ingredients evenly.

[0029] The liquid seasoning of the present invention can be manufactured in the same way as ordinary liquid seasonings. For example, it may be manufactured by a conventional method using raw materials containing suitable ingredients A and B, or the liquid portion may be prepared in advance, and then cooked or uncooked ingredients A and B may be added to the liquid portion individually or simultaneously and mixed together.

[0030] The liquid seasoning of the present invention has minimal uneven distribution of solid ingredients, and even after long-term storage in a container, not just immediately after production, when serving, simply lightly stirring and serving allows for even distribution of solid ingredients. Therefore, the liquid seasoning of the present invention is suitable for so-called small-portion use, where multiple servings of the liquid seasoning are stored in a container and the required amount is dispensed from the container at the time of use. The liquid seasoning of the present invention dispensed from the container always has a uniform dispersion of its components, including solid ingredients. The container for storing and containing the liquid seasoning of the present invention is not particularly limited, and containers made of materials such as plastic, glass, or metal can be used. After dispensing the required amount of the liquid seasoning of the present invention, it may be consumed directly, or it may be consumed after storage and / or cooking. [Examples]

[0031] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0032] [Examples 1-8, Comparative Examples 1-4] A liquid seasoning was manufactured containing an ingredient portion and a liquid portion, and containing two types of ingredients α1 to α7 (hereinafter collectively referred to as "ingredient α") and ingredients β1 to β6 (hereinafter collectively referred to as "ingredient β"). Specifically, commercially available consommé soup base and chicken stock base were first mixed and diluted with hot water to produce a liquid. The specific gravity of this liquid at 20°C, measured using a Baumé thermometer, was 1.05 g / cm³. 3 That was the case. Separately, various materials were prepared for use in ingredients α and β. Each material was immersed in the liquid prepared in the same manner as above for 6 hours to allow it to fully permeate the liquid, and these were used for ingredients α and β. The specific gravities of ingredients α and β were as shown in Table 1 below. Ingredients α and β were cut and shaped as appropriate so that ingredient α would pass through a sieve with a mesh size of 25 mm but not 15 mm, and ingredient β would pass through a sieve with a mesh size of 7 mm but not 4 mm. Ingredient α consisted only of pieces of the same size as ingredient A1 (which passes through a sieve with a mesh size of 25 mm but not 15 mm), and ingredient β consisted only of pieces of the same size as ingredient B1 (which passes through a sieve with a mesh size of 7 mm but not 4 mm). Of the ingredients α, ingredients α2 to α6 are ingredient A (A1), and of the ingredients β, ingredients β2 to β5 are ingredient B (B1). Next, the liquid portion prepared as described above was mixed with ingredients α and β in the proportions shown in Tables 2 and 3 below. This mixture was then placed in a stockpot and heated over a low flame, without boiling, and stirred gently for 10 minutes to ensure even mixing to produce a liquid seasoning. In the following tables, for the sake of brevity, the size of the ingredients is indicated as a range (for example, in Tables 2-3, the size of ingredient α is listed as "15-25" and the size of ingredient β is listed as "4-7"). This range includes the upper limit but does not include the lower limit. For example, if "15-25" is written in the "Size (mm)" column of the following tables, it means that the ingredient is large enough to pass through a sieve with a mesh size of 25mm but not a sieve with a mesh size of 15mm. Also, if "4-7" is written in the same column, it means that the ingredient is large enough to pass through a sieve with a mesh size of 7mm but not a sieve with a mesh size of 4mm.

[0033] [Table 1]

[0034] [Test Example 1] Each liquid seasoning was stirred in the stockpot to distribute ingredients α and β evenly. The pot was then left to stand, and 10 expert panelists observed the distribution of the ingredients and evaluated the state according to the evaluation criteria below. The results, as the average of the evaluation scores from the 10 expert panelists, are shown in Tables 2 and 3.

[0035] <Evaluation criteria for the dispersion of ingredients> • 5 points: Excellent because each ingredient is evenly distributed. • 4 points: The ingredients are fairly evenly distributed, which is slightly better. 3 points: There is a slight unevenness in the distribution of each ingredient, but it is within an acceptable range. • 2 points: The distribution of each ingredient is somewhat uneven, making it slightly inferior. • 1 point: The distribution of each ingredient is uneven, which is a drawback.

[0036] [Table 2]

[0037] [Table 3]

[0038] [Examples 9-12 and Comparative Examples 5-8] Except for changing the ingredients as shown in Tables 4 and 5, liquid seasonings were manufactured in the same manner as in Example 2, and the obtained liquid seasonings were evaluated in the same manner as in Test Example 1. The results are shown in Tables 4 and 5. Note that the results of Example 2 are also reproduced in Tables 4 and 5. The details of the ingredients used in each example described in Tables 4 and 5 are as follows. • Ingredient α3: 100% by mass of ingredient A1 content • Ingredient α8: Contains 80% by mass of ingredient A1, 10% by mass of ingredient A2, and 10% by mass of ingredient A3. • Ingredient α9: Contains 80% by mass of ingredient A1 and 20% by mass of ingredient A2. • Ingredient β3: Contains 100% by mass of ingredient B1 • Ingredient β7: Contains 80% by mass of ingredient B1, 10% by mass of ingredient B2, and 10% by mass of ingredient B3. • Ingredient β8: Contains 80% by mass of ingredient B1 and 20% by mass of ingredient B2.

[0039] [Table 4]

[0040] [Table 5]

[0041] [Examples 13-15 and Comparative Examples 9-12] Except for changing the proportions of the ingredients as shown in Table 6, the liquid seasoning was manufactured in the same manner as in Example 2, and the obtained liquid seasoning was evaluated in the same manner as in Test Example 1. The results are shown in Table 6. Note that the results of Example 2 are also reproduced in Table 6.

[0042] [Table 6]

[0043] [Examples 16-20] Except for changing the proportions of the ingredients as shown in Table 7, the liquid seasoning was manufactured in the same manner as in Example 2, and the obtained liquid seasoning was evaluated in the same manner as in Test Example 1. The results are shown in Table 7. Note that the results for Examples 2 and 14 are also reproduced in Table 7.

[0044] [Table 7]

Claims

1. A liquid seasoning containing an ingredient portion and a liquid portion, The ingredient portion is of a size that does not pass through a sieve with a mesh size of 10 mm but passes through a sieve with a mesh size of 30 mm, and has a specific gravity of 1.21 to 1.40 g / cm³. ３ Ingredient A is a sieve that does not pass through a sieve with a mesh size of 2 mm but passes through a sieve with a mesh size of 10 mm, and has a specific gravity of 1.00 to 1.20 g / cm³. ３ It consists of ingredient B, and the mass ratio of ingredient A to ingredient B is 1:1 to 1:

5. The specific gravity of the liquid portion is 1.0 to 1.2 g / cm³. ３ It is a liquid seasoning.

2. The liquid seasoning according to claim 1, wherein the liquid seasoning contains 2 to 10% by mass of ingredient A in 100% by mass of the liquid seasoning.

3. The liquid seasoning according to claim 1 or 2, wherein the viscosity of the liquid portion is 1,000 to 8,000 mPa·s when measured using a B-type viscometer at a product temperature of 80°C and a rotation speed of 3 to 13 rpm.

4. A liquid seasoning according to claim 1 or 2, which is served for consumption after being portioned out in the required amounts.

5. A method for using a liquid seasoning according to claim 1 or 2, wherein the liquid seasoning is divided into required amounts and then consumed directly, or stored and / or cooked before being consumed.

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