JP6539021B2 - Salad seasoning - Google Patents

Description

[0001] The present invention relates to a seasoning for salads rich in ingredient feeling, which contains many ingredients retaining fresh taste.

The consumption of salads has increased in recent years due to health concerns, and various types of salad menus have been proposed. Moreover, many cut vegetables etc. which improved the convenience of the consumer are also marketed.
When eating salads, dressings are widely used. For example, as described in Patent Document 1, there are many dressings containing ingredients.

Since the dressing is not subjected to excessive heat treatment in the manufacturing process, the fresh texture of the ingredients is maintained when the ingredients are contained.
However, since the dressing has low adhesion to the salad and runs off from the salad, it is difficult to eat the ingredients contained in the dressing together with the salad.
In addition, since many ingredients such as dice-cut and grate-like ingredients are contained as ingredients for dressings and the content of ingredients is also small, when used in salads, the feeling of ingredients for dressings is not felt so much.
Furthermore, the ingredients contained in the dressing are in the state of so-called "pickled", and it is difficult to maintain the original fresh taste of the ingredients.

JP, 2013-39097, A

The object of the present invention is to provide a seasoning for salads rich in ingredients feeling, which contains many ingredients holding fresh taste.

The present inventors diligently studied to develop a seasoning for salad rich in ingredients, which contains many ingredients holding fresh taste.
as a result,
Contain a certain amount of ingredients of a certain size or more,
By adjusting the pH of the liquid portion, the sodium content of the liquid portion, and the viscosity of the liquid portion to a specific range,
Surprisingly, it has been found that the taste penetrates while maintaining the fresh taste of ingredients, and the present invention has been completed.

That is, the present invention
(1) A seasoning for salad comprising a liquid portion having a pH of 4.6 or more and 6 or less and ingredients;
Ingredients of 6 mesh on are 20% or more and 65% or less of seasoning for salad,
Sodium content of liquid part is 0.5% or more and 1.5% or less,
The viscosity of the liquid part is 2.5 Pa · s or more and 30 Pa · s or less,
The entire seasoning is heat-treated at 60 ° C to less than 80 ° C,
Seasoning for salads,
(2) In the seasoning for salad of (1),
The liquid portion contains 0.2% or more and 2% or less of polysaccharide thickener,
Seasoning for salads,
(3) A method for producing a seasoning for salad comprising a liquid portion having a pH of 4.6 or more and 6 or less and ingredients,
Ingredients of 6 mesh on are 20% or more and 65% or less of seasoning for salad,
Sodium content of liquid part is 0.5% or more and 1.5% or less,
The viscosity of the liquid part is 2.5 Pa · s or more and 30 Pa · s or less,
Including heating at 60 ° C. or more and less than 80 ° C.,
Method for producing seasonings for salads,
(4) A method of using the seasoning for salad obtained by the method for producing seasoning for salad of (1) or (2) or seasoning for salad of (3),
Use 0.5 to 3 parts of seasoning for salad per 1 part of salad
How to use seasonings for salads,
It is.

According to the present invention, it is possible to provide a seasoning for salad rich in ingredients feeling, which contains many ingredients holding fresh taste.
Therefore, while proposing a new seasoning for salads, further expansion of demand for salads can be expected.

The present invention will be described in detail below.
In the present invention, "%" means "mass%" and "part" means "mass part".

<Features of the present invention>
The present invention is a seasoning for salad comprising a liquid portion adjusted to a specific range of pH and ingredients of a certain size,
Contains a certain amount of ingredients of a certain size,
By adjusting the sodium content of the liquid portion and the viscosity of the liquid portion to a specific range,
It is characterized in that the ingredients have a fresh taste, but the taste penetrates.

<Seasoning for salads>
The seasoning for salad of the present invention is composed of ingredients and a liquid part and is eaten together with various salad ingredients.
Such seasonings for salads include dressings, sauces, sauces and the like.

<How to use seasonings for salads>
In the seasoning for salad of the present invention, the salad is used in approximately the same amount as that of the salad, specifically, 0.5 to 3 parts per 1 part of the salad, and the salad of a luxurious image is easily obtained. You can get it.

<PH of seasoning for salad>
Unlike the acidic seasoning of pH 4.6 or less, the pH of the seasoning for salads of this invention is more than 4.6 and 6 or less, and it is good to set it as 4.8 or more and 6 or less.
By setting the pH to 4.6 or more and 6 or less, the ingredients do not become "pickled", and the original fresh taste of the ingredients can be maintained.

<Salad>
In the present invention, a salad is a food which is eaten together with dressings, sauces and the like, and consists of various foodstuffs such as vegetables, fruits, meats, seafood, eggs and noodles.
The food used for the salad may be raw, may be subjected to heat treatment such as boiling or steaming, or may be molded into a size that is easy to eat.

Ingredients
The ingredients of the present invention correspond to the remaining portion of the liquid seasoning for salads excluding the liquid portion having fluidity.
As a foodstuff used for ingredients, for example,
Potatoes, pumpkin, yam, sweet potato, carrot, cucumber, tomato, eggplant, zucchini, peppers, paprika, paprika, onion, burdock, celery, mulberry, lotus root, broccoli, cabbage, lettuce, coconut, corn, etc.
Fruits such as olives, avocado, pineapple, apple, kiwifruit, melon, peach, persimmon, fruitless, pear, grape, lemon, orange, grapefruit and other citrus fruits,
Beans such as soybeans, red beans, lentils, chickpeas, peas, pomegranates, cowpea, green peas,
Meats such as beef, pork and chicken,
Seafood such as shrimp, crab, squid, octopus, salmon, tuna, taro, salmon roe, scallops, mussels, clams, clams,
Mushrooms such as Maitake, oyster mushroom, shiitake mushroom, shiitake mushroom, eryngii, mushroom, mountain jellyfish,
Seaweed such as Hijiki seaweed, seaweed, stem wakame seaweed, chrysanthemum, blue grass, sea bream, seaweed, kelp
Vegetable vegetables such as springspring, bracken, bamboo shoots, taranome, fuki-no-tou, yam,
Processed products such as macaroni, spaghetti, cheese, tuna, vermicelli, salmon, etc. may be mentioned.
As the foodstuff used for these ingredients, the foodstuff itself may be used, and processing such as cut processing and heat treatment may be appropriately performed.

<Size of ingredients>
From the viewpoint of providing the seasoning for a salad according to the present invention, the size of ingredients is 6 mesh-on, and preferably 4 mesh-on.
If the size of the ingredients is smaller than the above range, it becomes a seasoning having a poor feeling of ingredients.
The upper limit of the size of ingredients is not particularly limited, but is preferably 7 cm or less and 6 cm or less from the viewpoint of adhesion to a salad and ease of eating.

<Content of ingredients>
As for the content of ingredients, ingredients of 6 mesh on are 20% or more and 65% or less of seasonings for salad, and preferably 25% or more and 60% or less.
If the content of the ingredient is less than the above range, the taste penetrates the ingredient by heat treatment described later, but the seasoning becomes poor in the feeling of ingredient.
If the content of ingredients is more than the above range, the proportion of the liquid portion decreases, so that the taste does not permeate the ingredients sufficiently and adhesion to the salad becomes insufficient, so it is difficult to eat with the salad.
In addition, the quantity of the ingredient of the seasoning for salads is calculated | required according to the method of Experiment 1 mentioned later.

<Liquid part>
The liquid portion of the seasoning for salad is a portion having fluidity except ingredients of 6 mesh on.

<Sodium in liquid part>
The sodium of the liquid part in the present invention may be used as sodium, for example, may be derived from a sodium salt, or may be derived from a sodium-containing food material.
Examples of sodium salts include sodium chloride and sodium glutamate, and examples of sodium-containing food materials include soy sauce and miso.

<Sodium content of liquid part>
The sodium content of the liquid portion of the seasoning for salad is 0.5% or more and 1.5% or less, and preferably 0.7% or more and 1.5% or less.
When the sodium content is less than the above range, the penetration of the taste into the ingredients is insufficient, and the taste of the ingredients is thin even when eaten with the salad, and conversely, the fresh feeling of the ingredients is not felt.
If the sodium content is higher than the above range, the taste penetrates into the ingredients, but the taste becomes too thick and the fresh feeling of the ingredients is not felt.

<Viscosity of liquid part>
The viscosity of the liquid portion of the seasoning for salad is preferably 2.5 Pa · s or more and 30 Pa · s or less, and more preferably 3 Pa · s or more and 25 Pa · s or less.
If the viscosity of the liquid portion is lower than the above range, the adhesion of the seasoning will be insufficient and it will run off the salad.
When the viscosity of the liquid portion is higher than the above range, the taste of the seasoning can not easily conform to the whole salad when eating with the salad because the fluidity is poor, which is not preferable.

<Thickening polysaccharide>
The seasoning for salad of the present invention preferably contains a polysaccharide thickener from the viewpoint of facilitating adhesion to the salad.
Examples of polysaccharide thickeners include gums such as xanthan gum, guar gum, locust bean gum, tamarind seed gum, cod gum, carrageenan, fresh potato starch such as potato starch, sweet potato starch, rice starch, corn starch, wheat starch and the like Examples thereof include starches such as heat-treated starch and modified starch, pectin and the like.

<Content of polysaccharide thickener>
The content of the polysaccharide thickener is preferably 0.2% or more and 2% or less of the liquid portion, and more preferably 0.3% or more and 1.5% or less.
When the content of the polysaccharide thickener is in the above-mentioned range, the seasoning for salad of the present invention is easily attached to the foodstuff used for the salad.

Various raw materials can be suitably selected and compounded to the seasoning for salads of this invention in the range which does not impair the effect of this invention.
Specifically, for example, various seasonings such as soy sauce, sugar, salt, vinegar, nucleic acid based umami seasoning, citrus fruit juice, ketchup, milk, skimmed milk powder, whole fat milk powder, milk such as whey protein, various spices Emulsifiers such as oils, monoglycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, lecithin, lysolecithin, octenylsuccinic acid starch, organic acids such as citric acid, tartaric acid, malic acid or salts thereof, ascorbic acid, vitamin E, etc. Antioxidants, various peptides, spices such as pepper and pepper, flavors, pigments and the like can be mentioned.

<Heat treatment>
The seasoning for salads of this invention heat-processes at 60 degreeC or more and less than 80 degreeC, and also 65 degreeC or more and less than 80 degreeC.
By heating the whole seasoning for salads of this invention, the taste of a liquid part can be permeated, holding the fresh feeling of ingredients.
If the heating temperature is lower than the above range, the fresh taste of the ingredients can be maintained, but the penetration of the taste into the ingredients becomes insufficient.
If the heating temperature is higher than the above range, the taste penetrates into the ingredients, but the ingredients are softened, so that the fresh taste of the ingredients can not be maintained.

Hereinafter, the present invention will be specifically described based on examples, comparative examples and test examples. The present invention is not limited to these.

Example 1
In a mixer, 0.05 parts of xanthan gum, 0.3 parts of processed starch, 15 parts of edible fat and oil, 2 parts of brewed vinegar, 0.6 parts of sodium chloride, 1 part of sugar, 0.3 parts of reduced water starch, 0.6 parts of sodium glutamate, Add fresh water and stir and mix at room temperature, then add 45 parts of heat-treated potato (20 mm square), 3 parts of onion (10 mm square), and 3 parts of carrot (7 mm square) and further stir and mix. And heat-treated at 65 ° C. for 60 minutes, followed by cooling to obtain the seasoning for salad of the present invention.

Example 2
As ingredients, macaroni, onion (5 mm square) and shredded carrot (3 × 3 × 30 mm ³ ) were used, and according to the composition of Table 1, a seasoning for salad was prepared in the same manner as Example 1.

[Example 3]
As ingredients, chicken (steamed and loosened) and cheese (10 mm square) were used, and according to the composition of Table 1, a seasoning for salad was prepared in the same manner as Example 1.

Example 4
Using the ingredients of Example 2 and according to the composition of Table 1, a seasoning for salad not containing polysaccharide thickener was prepared in the same manner as Example 1.

Comparative Example 1
Using the ingredients of Example 1, according to the composition of Table 1, a seasoning for salad was prepared in the same manner as Example 1.

Comparative Example 2
Using the ingredients of Example 1, according to the composition of Table 1, a seasoning for salad was prepared in the same manner as Example 1.

<Measurement of amount of ingredients>
The amount of ingredients of the seasoning for salad of the present invention was measured by the method described below.
That is, the seasoning for salad is diluted with fresh water twice as much as the total seasoning, and this is uniformly spread on the bottom surface of a 6-mesh metal mesh sieve (specified in JIS z 8800-1). Let the liquid part pass through.
The metal mesh sieve was allowed to stand for 2 minutes to be drained, and the weight of the metal mesh sieve remaining as the inside of the metal mesh sieve was measured as a seasoning ingredient for salad.
<Viscosity of liquid part>
The viscosity of the liquid portion of the seasoning for salads of the present invention was measured by the method described below.
That is, a seasoning for salad is placed on the bottom of a 6-mesh metal mesh sieve (as defined in JIS z 8800-1) so as to spread uniformly, and the liquid portion is allowed to pass.
The metal mesh sieve was allowed to stand for 2 minutes, and the viscosity of the metal mesh sieve measured as the liquid portion of the seasoning for salad.
The viscosity of the liquid part was measured using a BH viscometer (manufactured by Toki Sangyo Co., Ltd., model number: BHII), product temperature 10 ° C., rotation speed 20 rpm, less than 8 Pa · s: (rotor No. 4), 8 Pa · s More than 16 Pa · s: (rotor No. 5), 16 Pa · s or more but less than 40 Pa · s: (rotor No. 6), it is a value obtained by reading after 6 seconds of measurement start.

Test Example 1 Adhesiveness of Seasoning 100 g of the seasoning for salads of Examples 1 to 4 and Comparative Examples 1 and 2 and 100 g of a commercial cut salad (80 g of lettuce, 20 g of carrots) are mixed and used for salads The adhesion of the seasoning for salad to the foodstuffs was evaluated.

<Evaluation criteria>
4: There is sufficient adhesion and can be eaten with the ingredients used for salad.
3: Some flow from the ingredients used for the salad, but there is no problem with the degree of adhesion.
2: Poor adhesion, liquid portion and ingredients run off from the food used for the salad.
1: Adherence is sufficient, but poor in fluidity, and the taste of the seasoning is hard to match with the whole salad.

[Test Example 2] Penetration of Taste into Ingredients Only ingredients of seasonings for salads of Examples 1 to 5 and Comparative Examples 1 and 2 are taken out, eaten by three panelists, and penetration of taste to ingredients Was evaluated.

<Evaluation criteria>
4: The taste is well penetrated and very preferable.
3: The taste has penetrated and is preferable.
2: Taste penetration is insufficient.
1: Although the taste penetrates, it is not preferable because the taste of the whole seasoning becomes too thick.

<The amount of ingredients for seasoning>
From Table 1, the seasoning for salad (Examples 1 to 4) containing 20% or more and 65% or less of ingredients of 6 mesh on causes some ingredients to flow when it is eaten with the ingredients of the salad. However, the feeling of ingredients of the seasoning was felt.
Moreover, the seasoning for salads (Examples 1 to 3) containing 20% or more and 60% or less of ingredients of 6 mesh on has a feeling of ingredients for seasoning when eating with a salad, and adhesion to the salad is It was also a good thing.
On the other hand, the seasoning for salads (comparative example 1) in which the content of ingredients of 6 mesh-on is less than the above-mentioned range was such that the adhesivity was no problem, but the ingredients of seasonings when eaten with salad It was a poor one.
Moreover, although the seasoning for salads (comparative example 2) whose ingredient amount is larger than the said range was rich in ingredient feeling, since there are too few liquid parts, ingredients are hard to adhere to a salad, and a seasoning Both the ingredients and the salad were difficult to eat.

<Sodium content of liquid part>
In the seasoning for salads (Examples 1 to 4) in which the sodium content of the liquid portion is 0.5% to 5% in terms of salt equivalent, the taste penetrates the ingredients and the freshness of the ingredients is It was kept.
Moreover, as for the seasoning for salads (Examples 1-3) whose sodium content is 0.7% or more and 4% or less, the taste permeated the ingredients sufficiently, and the fresh feeling of ingredients was fully maintained. It was preferable.
The seasoning for salads whose sodium content is less than the said range had inadequate penetration of the taste to ingredients, and the fresh feeling of ingredients was not felt.
The seasoning for salad having a sodium content higher than the above range had sufficient penetration of the taste into the ingredients, but the taste was too thick, and the fresh feeling of the ingredients was not felt.

<Viscosity of liquid part>
Salad seasonings (Examples 1 to 4) having a viscosity of 2.5 Pa · s or more and 30 Pa · s or less in the liquid portion have good adhesion to the salad and are easy to eat both ingredients of the seasoning and the salad Met.
Moreover, the seasoning for salads (Examples 1-3) whose viscosity of a liquid part is 3 Pa.s or more and 25 Pa.s or less was excellent in the adhesiveness to a salad, and was a preferable thing which it is easy to eat with the foodstuff of a salad.
On the other hand, the seasoning for salads (comparative example 1) whose viscosity of the liquid part is less than 2.5 Pa · s is poor in adhesion to the salad and runs off from the salad, making it difficult to eat both the ingredients and the salad there were.
In addition, the seasoning for salads (comparative example 2) in which the viscosity of the liquid portion exceeds 30 Pa · s is not preferable because the flavor of the seasonings is difficult to conform to the whole salad when eating with the salad because of poor fluidity.

<Presence or absence of polysaccharide thickeners>
Comparing the seasoning for salads containing polysaccharide thickeners (Examples 1 to 3) with the seasoning for salads not containing polysaccharides for polysaccharides (Example 4), seasoning for salads containing polysaccharide thickeners The food had high adhesion to the salad and was preferable because it was easy to eat both the seasoning ingredients and the salad.
Moreover, the seasoning for salads (Examples 1-3) whose content of the polysaccharide thickener is 0.2% or more and 1% or less is excellent in the adhesiveness to a salad, and it is easy to eat ingredients and a salad together It was a thing.

<Heating process>
Examples 5 and 6 and Comparative Examples 3 and 4 were manufactured by changing the heat treatment temperature as shown in Table 2 in the process of manufacturing the seasoning for salad of the formulation of Example 1.
In addition, the evaluation criteria of penetration of the taste to ingredients are the same as that of Experiment 2.

[Test Example 3] Taste of ingredients Only ingredients for seasonings for salads of Examples 1, 5 and 6 and Comparative Examples 3 and 4 were taken out and eaten by three panelists for evaluation.

<Evaluation criteria>
○: Fresh taste of ingredients is sufficiently maintained Δ: Fresh taste of ingredients is maintained.
X: Fresh taste of ingredients is lost.

From Table 2, seasonings for salads (Examples 1, 5, 6) heat-treated at 60 ° C. or more and less than 80 ° C. were such that the taste permeated the ingredients and the fresh taste of the ingredients was retained. The
Moreover, the seasoning for salads (Examples 1 and 6) heated at not less than 65 ° C. and less than 80 ° C. is a preferable one in which the taste sufficiently penetrates the ingredients and the fresh taste of the ingredients is also retained. The
On the other hand, in the seasoning for salad (Comparative Example 3) heated at a temperature lower than the above range, although the fresh taste of the ingredients was sufficiently maintained, the penetration of the taste into the ingredients was insufficient, It was not desirable.
The flavor seasoning for salad (comparative example 4) heated at a higher temperature than the above range had sufficient penetration of the taste into the ingredients, but the ingredients softened and was given a simmering feeling by heating, Fresh taste was lost.

[Example 7]
Example 7 made the seasoning for salads according to the mixing | blending of Table 3, and carried out similarly to Example 1. FIG.
The evaluation criteria of the adhesion of the seasoning and the penetration of the taste into the ingredients are the same as in Test Example 1 and Test Example 2.

The seasoning for salad of Example 7 was a favorable thing which adheres sufficiently to a salad and is easy to eat ingredients and a salad together. Moreover, the taste permeated the ingredients, and the fresh taste of the ingredients was maintained.

Claims (3)

It is a manufacturing method of the seasoning for salads which liquid parts whose pH is more than 4.6 and 6 or less, and ingredients,
Ingredients of 6 mesh on are 20% or more and 65% or less of seasoning for salad,
Sodium content of liquid part is 0.5% or more and 1.5% or less,
The viscosity of the liquid part is 2.5 Pa · s or more and 30 Pa · s or less,
Including heating at 60 ° C. or more and less than 80 ° C.,
Seasoning for salad (However, the sample loading part of the KО type Bostwick viscometer is filled with a full amount of sample at a product temperature of 20 ° C, and after lifting up the partition plate, the distance to the sample outflow tip after 30 seconds is 1 to 8 cm Except for those that are) . In the manufacturing method of the seasoning for salads of Claim 1,
The liquid portion contains 0.2% or more and 2% or less of polysaccharide thickener,
The manufacturing method of the seasoning for salads. For 1 part of salad,
The claim 1 or 2 obtained by the manufacturing method of the salad seasoning according to salad condiments
0 . Use 5 or more and 3 or less,
How to make a salad.