JPH08317772A - Production of liquid condiment containing vegetable grain - Google Patents

Abstract

PURPOSE: To obtain a liquid condiment containing vegetable grains capable of sufficiently imparting the palatable feeling and flavor of the vegetable grains to a salad or a meat by adding the vegetable grains to a liquid condiment in a specific condition avoiding damages to the vegetable grains. CONSTITUTION: The liquid condiment containing vegetable grains is obtained by adding vegetable grains such as a grated Japanese radish, a grated garlic and sesame grains, into a condiment liquid (water, a vinegar, a soy sauce, etc.) having 50-1000cp (25 deg.C) viscosity and agitating or by adding the vegetable grains while agitating the condiment liquid. To prevent the vegetable grains from damages and to disperse them uniformly, the agitation is performed in the range of 300-1000Re, preferably it the range of 350-700Re.

Description

Detailed Description of the Invention

[0001]

[Field of Industrial Application] The present invention contains vegetable particles capable of sufficiently imparting the texture and flavor of vegetable particles such as grated daikon radish and soybean soy sauce to foods such as salads and meats together with the flavor of liquid seasoning. The present invention relates to a method for producing a liquid seasoning.

2. Description of the Related Art Generally, liquid seasonings such as dressings that are eaten over vegetables are not limited to Western-style ones as in the past, but recently, soy sauce, miso, etc. are used as bases, and aojiso, plum, yuzu, A wide variety of Japanese-flavored products have been developed by adding grated daikon radish, green onions, etc. to give them a wide range of flavors. In such a Japanese-style liquid seasoning, a number of seasoned products containing grated vegetables containing grated vegetables such as radish, carrot, onion, etc. in its ingredients have also been developed. As a development example, for example, a separation type dressing characterized by comprising an aqueous phase portion containing grated radish and an oil phase portion (Japanese Patent Laid-Open No. 64-60351).
Is proposed.

However, in a liquid seasoning product containing vegetable particles such as grated vegetables or finely chopped vegetables and crushed vegetables, the particle size of the vegetable particles when added to food such as salad. If it becomes too small, the vegetable raw material easily flows down to the bottom of the food container along with other liquid seasoning raw materials, and it is difficult to hold it on the food when eating, so the texture and flavor of the vegetable raw material itself is sufficient. Could not be applied to the food of No. 1 and could not be called good in appearance. Further, in producing a liquid seasoning product containing the above-mentioned vegetable particles, there is a problem that the vegetable particles are broken, the taste is easily deteriorated, and the industrial productivity is deteriorated.

[0003]

DISCLOSURE OF THE INVENTION The present invention provides a vegetable particle-containing liquid seasoning which does not break the vegetable particles in the liquid seasoning and which can sufficiently impart the texture and flavor of the vegetable particles to salads, meats and the like. It is an object of the present invention to provide an efficient manufacturing method capable of manufacturing a material.

Means for Solving the Problems In producing a liquid seasoning containing vegetable particles, the present invention achieves the above objects by adding vegetable particles to a seasoning liquid having a viscosity in a specific range under specific stirring conditions. It was made based on the knowledge that it can be solved efficiently. That is, the present invention has a viscosity of 50 to 1000 cp when adding the vegetable particles to the seasoning liquid.
300 to 1000 for seasoning liquid in the range of (25 ° C)
Provided is a method for producing a vegetable particle-containing liquid seasoning, which comprises adding vegetable particles while stirring in a stirring state of Re, or adding vegetable particles and then stirring.

The liquid seasoning as used in the present invention means water, vinegar,
Aqueous liquid such as citrus juice or soy sauce is used as an essential component, and salt, sugar, spices, etc. are stirred and mixed, or it is produced by adding edible vegetable oils such as salad oil, rapeseed oil, and sesame oil. Refers to something. Here, when the liquid seasoning is used as a dressing or a dressing type, vinegar and / or citrus fruit juice has an acidity of 0.5 to 2.0% by weight as acetic acid in the liquid seasoning (hereinafter,% Is abbreviated as "). It is preferable to add moderate acidity to foods such as vegetables and meat to obtain a fresh and refreshing taste. The acidity referred to here is the acidity as acetic acid calculated based on the amount of NaOH required for titration until the sample becomes neutral (pH 8.3). Liquid seasonings produced by adding edible vegetable oils and fats become separation type liquid seasonings in a state where the water phase and the oil phase are separated, and in this type of liquid seasonings, whipper, homogenize, colloid mill or emulsifier The emulsified liquid seasoning is obtained by uniformly emulsifying it. Further, recently, non-oil type liquid seasonings produced without adding edible vegetable oils and fats have also been produced, but the liquid seasoning of the present invention includes all of these. The liquid seasoning targeted by the present invention is particularly useful for edible food by sprinkling it directly on food.

The vegetable particles used in the present invention are grated vegetables, which are fine, for example, 0.5 to 5 m in length.
m, width 0.5 to 5 mm, thickness 0.5 to 5 mm, cut or crushed, originally particulate, such as sesame. Specifically, grated vegetables such as radish, onion, carrot, ginger, garlic, etc. according to the usual method,
Examples include shiso, celery, parsley, shredded and crushed products such as honey and chive, white sesame seeds, black sesame seeds, and soy sauce. These can be used as one kind or as a mixture of two or more kinds. As the vegetable particles used in the present invention, not only natural products but also frozen products thawed or dried products reconstituted can be used. In the present invention, the vegetable particles are 1 to 45% with respect to the entire liquid seasoning, and more preferably 10 to 45%, for example, when the vegetable particles are grated radish.
%, 1-5% in the case of grated garlic, 1-10% in the case of sesame particles, and 3-8% in the case of soybean plate soy sauce, the presence of vegetable particles in the liquid seasoning, It is preferable because it has a good taste and texture. If the content of the vegetable particles is too much higher than the above range, the presence, taste and texture of the vegetable particles tend to be excessively felt. On the other hand, if it is less than the above range, the presence of vegetable particles,
Taste and texture tend to be difficult to feel.

When grated vegetables are used as the vegetable particles, any size can be used.
60% or more of all vegetable particles have a particle size of 1 to 6 mm or 40
The above is preferably a particle size of 2 to 6 mm, but 60% or more (particularly 60 to 100%) of the whole vegetable particles have a particle size of 1 to 6 mm and 40% or more (particularly 40 to 100%).
%) Is more preferably 2-6 mm. When grated vegetables of such a size are used, when sprinkled on a food such as a salad, the grated vegetables are firmly held on the food and the texture and texture of the grated vegetables can be better exhibited. If the grain size of the grated vegetables is too small or the proportion thereof is too small, it tends to be difficult to maintain the texture and texture when sprinkled on food. On the contrary, if the grain size of the grated vegetables becomes too large, the appearance of the grated vegetables tends to be unfavorable.

Further, as a method for preparing grated vegetables containing those having a particle size in the above-mentioned specific range in a specific range of ratio, the vegetables to be used as grated vegetables are first prepared by using a food cutter or a dicer. After cutting to a size of about 1 cm using a fine pulverizer, specifically, a comitrole (URSC) using a specific cutting head.
HEL LABORATORIES (manufactured by INS) may be used to adjust the particle size to a desired value.

The soybean plate soy sauce used as the vegetable particles is a miso made from broad beans and fermented by adding red pepper.
When soy sauce is used as the vegetable particles in the present invention, it is preferably 3 to 8% of the total liquid seasoning, more preferably 4 to
The content of 7% is sufficient because it can sufficiently impart the spiciness peculiar to soybean plate soy sauce and the scent that is fermented and aged, and can effectively suppress the odor of meat and the like. In addition, the pH of the seasoning liquid using vinegar or citric acid is 3.8 to 4.5, more preferably
Adjusting to 4.0 to 4.3 is not limited to vegetables or meat because it is possible to impart a good taste to both.
If the content of the soybean sauce is too large, the aroma of the soybean sauce fermented and aged tends to be too strong.
On the other hand, if the amount is less than the above range, it tends to be difficult to suppress the odor even when sprinkled on a food having an odor such as meat. The salt content is preferably 3-9%. If the salt content is less than the above range, the food tends to have a dull, watery taste. On the other hand, when the amount exceeds the above range, saltiness tends to be felt particularly for vegetables. Incidentally, the salt content in the present invention, the chloride ion in each raw material component added to the liquid seasoning is previously measured by potentiometric titration method, based on this content of each raw material component added to the liquid seasoning It is calculated according to the amount.

The seasoning liquid to which the vegetable particles are added is preferably a liquid product obtained by removing the vegetable particles from the final product, the vegetable particle-containing liquid seasoning, or a liquid product having a component close thereto. Examples of such a seasoning liquid include liquids obtained by adding a solid component to a liquid component and dissolving the liquid component. Here, examples of the liquid component include water, soy sauce, fruit juice such as citrus fruits, and vinegar, and examples of the solid component include various seasonings such as salt and sugar, and sesame.

The seasoning liquid used in the present invention has a viscosity of 50.
~ 1000 cp (25 ° C), preferably 1
It is from 00 to 600 cp. The use of a seasoning liquid having a viscosity in this range is preferable for production because the vegetable particle raw material is unlikely to settle in the seasoning liquid and can be uniformly dispersed. However, if the viscosity of the seasoning liquid is lower than the above range, it becomes impossible to prevent the precipitation of vegetable particles. On the other hand, if the viscosity of the seasoning liquid is higher than the above range, the taste of the seasoning liquid becomes unpleasant and the texture becomes moist, which is not preferable. The viscosity of the seasoning liquid can be adjusted, for example, by appropriately adding various gums such as xanthan gum, carrageenan, and guar gum, liquid sugar, starches, egg yolk and the like. At this time, it is preferable to use xanthan gum because the viscosity of the acidic liquid seasoning can be stably maintained for a long period of time. Therefore, it is preferable that the seasoning liquid used in the present invention contains 0.1 to 0.5% of gum substances such as xanthan gum.

In the present invention, a seasoning liquid of 300 to 300 is further added.
While stirring at 1000 Re, preferably 350 to 700 Re, it is necessary to add the vegetable particles to this, or after adding the vegetable particles, stir the mixture in the stirring range of the previous period. By adopting such stirring conditions, it is possible to prevent breakage of vegetable particles and achieve uniform dispersion. The stirring can be performed using any known stirrer as long as the above stirring conditions can be satisfied. However, if the stirring state becomes larger than the previous range, it becomes impossible to prevent the breakage of vegetable particles. On the other hand, if it is smaller than the previous range, the precipitation of vegetable particles cannot be prevented satisfactorily, which is not preferable.

In the present invention, Re (Reynolds number) is
When stirring and mixing the substances in the stirring tank, the stirring state of the substances is determined by the density of the substances to be stirred (Kg / m ³ ),
Rotation speed of the stirring blade provided in the stirrer (rotation speed / s
ec), the diameter of the stirring blade (m) and the viscosity of the substance (P
a · sec) is a value derived by the following equation. Re = [density of substance x rotation speed of stirring blade x (diameter of stirring blade) ² ] / viscosity of substance

The liquid seasoning prepared by the above method can be subjected to heat sterilization treatment if necessary, and in this case, the heat sterilization treatment may be carried out in advance before filling the final container with the liquid seasoning. Alternatively, it may be performed after the final container is filled with the liquid seasoning. In the present invention, after adding the vegetable particles to the seasoning liquid, the heating temperature is raised to, for example, 80%.
It is preferable to sterilize the vegetable particle-containing liquid seasoning by raising the temperature to 90 ° C. and maintaining this temperature for about 1 to 20 minutes. When heat sterilization treatment is performed before filling the final container with the liquid seasoning, the liquid seasoning is cooled to a desired temperature after the heat sterilization treatment, so that the heat resistance is relatively low. It can be filled even in a container. The above method has been described for the case where the liquid seasoning is not a separate type. However, when the liquid seasoning is a separate type, the aqueous phase part was produced by the above method and then prepared separately from this. The oil phase portion can be sequentially charged into the final container.

[0014]

INDUSTRIAL APPLICABILITY According to the present invention, a vegetable particle-containing liquid seasoning capable of effectively imparting the flavor of vegetable particles to salads, meats, etc. without the vegetable particles in the liquid seasoning being broken is efficiently provided. It can be manufactured. Therefore, the liquid seasoning containing vegetable particles produced by the method of the present invention can be widely used as a dressing for various salads and as a sauce for vegetables, fish and meat. Next, the present invention will be described with reference to examples.

[0015]

【Example】

Example 1 32 parts by weight of soy sauce, 13 parts by weight of brewed sake, 12 parts by weight of sugar, 21 parts by weight of citrus juice and 0.2 parts by weight of xanthan gum were mixed and dissolved using a mixer to prepare a seasoning liquid.
On the other hand, grated raw radish, 86% by weight of the whole is particle size 1
Grated radish having a size of 6 mm and 65% by weight having a particle size of 2 to 6 mm was prepared. The seasoning liquid was placed in a container equipped with a heating device and a stirrer having a stirring blade with a diameter of 0.15 m (room temperature), and stirring was started at a rotation speed of 7 rotations / sec (stirring condition 416Re). To this, 21.8 parts by weight of grated radish (21.8% of the total liquid seasoning containing grated vegetables) was added. While continuing stirring under the above stirring conditions, the mixture was heated to 80 ° C. and subjected to heat sterilization treatment at this temperature for 10 minutes. Next, this was cooled to 30 ° C., and then filled in a PET bottle and tightly closed to obtain a non-oil type vegetable particle-containing liquid seasoning. The thus-produced vegetable particle-containing liquid seasoning was a dressing type seasoning having an excellent taste and flavor, and the grated vegetables having a good appearance were sufficiently contained in the seasoning. . The viscosity of the seasoning liquid before addition of grated radish at 25 ° C. was measured with a B-type viscometer and was 20 rpm (No2 rotor used).
Was 420 cp (0.42 Pa · sec).
The density was 1110 Kg / m ³ .

Example 2 As grated vegetables, grated radish having 65% by weight of the whole grated vegetables having a particle size of 1 to 6 mm was used, except that
A liquid seasoning containing vegetable particles was produced in the same manner as in Example 1. The thus-produced vegetable particle-containing liquid seasoning was a dressing type seasoning having an excellent taste and flavor, and the grated vegetables having a good appearance were sufficiently contained in the seasoning. . Example 3 As grated vegetables, except that grated radish whose 43% by weight of the whole grated vegetables has a particle size of 2 to 6 mm is used,
A liquid seasoning containing vegetable particles was produced in the same manner as in Example 1. The thus-produced vegetable particle-containing liquid seasoning was a dressing type seasoning having an excellent taste and flavor, and the grated vegetables having a good appearance were sufficiently contained in the seasoning. .

Example 4 Sugar (23 parts by weight), xanthan gum (0.4 parts by weight), amino acid seasoning (0.2 parts by weight), and spicy vegetables (4.2 parts by weight) were preliminarily powder-mixed, and then vinegar (acidity 8%) was added. ) 10.2 parts by weight, concentrated soy sauce 34 parts by weight, water 8.7 parts by weight and meat extract 0.1 parts by weight were added to prepare a seasoning liquid. A container equipped with the same heating device and stirrer as in Example 1 was charged with the seasoning liquid (room temperature), and 4.2 parts by weight of soybean plate soy sauce (4.9 parts of a liquid seasoning containing vegetable particles excluding rapeseed oil described below). %), And stirring was started at a rotation speed of 7 rotations / sec (stirring condition 416Re). While continuing stirring under the above stirring conditions, the mixture was heated to 80 ° C. and subjected to heat sterilization treatment at this temperature for 10 minutes. Then, after cooling it to 70 ° C., it was filled in a PET bottle, and then rapeseed oil 1
5 parts by weight was filled to obtain a separation type liquid seasoning. The viscosity of the liquid seasoning at 25 ° C. is 4 at 20 rpm (using No2 rotor) as a result of measurement with a B-type viscometer.
It was 30 cp (0.43 Pa · sec). The density was 1136 Kg / m ³ , pH was 4.0, and salt content was 6.5. The vegetable particle-containing liquid seasoning produced in this manner was an excellent dressing in which the spiciness peculiar to soybean plate sauce and the scent fermented and aged were well felt.

Claims (4)

[Claims] 1. When adding vegetable particles to a seasoning liquid,
Vegetable particles are added to a seasoning liquid having a viscosity in the range of 50 to 1000 cp (25 ° C.) while stirring in a stirring state of 300 to 1000 Re, or vegetable particles are added and then stirred. Liquid seasoning manufacturing method. 2. The method according to claim 1, wherein the seasoning liquid contains a thickener. 3. The method according to claim 1, wherein the vegetable particles are added such that the amount of the vegetable particles is in the range of 1 to 45% by weight based on the total amount of the liquid seasoning. 4. The production method according to claim 1, wherein the vegetable particles are grated radish, grated garlic, sesame particles or soy sauce.