JP6186025B2 - Two-component separation type container seasoning - Google Patents

Description

The present invention relates to a two-component separation type container-packed seasoning containing a garlic-containing seasoning and a meat seasoning separately.

Meat seasonings used as a sauce for yakiniku are prepared using multiple types of raw materials such as soy sauce, sugar, pulp, fruit juice, sesame oil, mirin, garlic, sesame, spices, alcohol, etc. Are stored in a single packaging container in a mixed state.

In recent years, the number of minority households consisting of singles or about two minorities has increased rapidly. In a few households, depending on the frequency of use, meat seasonings may be stored for a long time after opening. In such a case, the meat seasoning tends to impair the flavor, appearance and texture of the meat and may significantly deteriorate the taste of the meat dish used.

Therefore, a packaged seasoning is known that can be used without losing the flavor or the like by packaging a small amount of seasoning and opening it each time it is used. For example, there is a Dispen Pack (registered trademark) which consists of an upper lid and a container, and a protrusion or groove having a cut is formed in the upper lid, and the contents can be squeezed out by folding the container in two with the protrusion or groove as an axis. It is known (see Patent Document 1).

Moreover, as an improvement of the dispen pack, it consists of an upper lid and a container formed separately into two or more, each container can contain two types of seasonings separately, and can be folded. A two-component separation type container-sealed seasoning is known in which the seasoning contained in each container is squeezed out (see Patent Document 2).

Furthermore, Patent Documents 3 to 6 disclose container-packed seasonings containing two or more kinds of seasonings separately in individual containers.

Japanese Patent No. 5613555 JP 2010-187555 A JP 2015-112095 A JP 2004-129599 A Japanese Patent Laid-Open No. 06-113782 JP-A-57-189661

According to the investigations by the present inventors, it is known that the flavor and the like of the meat seasoning are impaired when the storage period is extended even before opening. However, Patent Documents 1 to 6 do not describe how to change the flavor and the like of the seasoning as a whole for the meat seasoning before opening.

Therefore, the problem to be solved by the present invention is to provide a seasoning that can be used for meat dishes and has a small degree of damage to the flavor, appearance and texture before opening.

As a result of accumulating intensive studies to solve the above problems, the present inventors have various reasons why the flavor of the meat seasoning before opening may be impaired, and the meat seasoning contains a plurality of raw materials. We thought that changes in the flavor and the like of the whole seasoning would occur by using them and keeping them in a mixed state. Therefore, various investigations were made on the raw materials used in the meat seasoning, and it was found that the flavor and the like of the entire seasoning containing these were impaired, especially when garlic and soy sauce were mixed.

Then, the present inventors examined using a two-component separation type dispen pack containing a garlic-containing seasoning containing garlic and a meat seasoning containing soy sauce separately. However, when using a dispense pack, it has been found that due to the opening of the dispense pack, it is difficult to use garlic having the same particle size as when stored in a single packaging container. Moreover, when the particle size of garlic is reduced, the degree of flavor deterioration tends to increase.

Therefore, when garlic that can be used in a dispense pack was used and various investigations were carried out to make it a seasoning with excellent flavor as a result of mixing garlic-containing seasoning and meat seasoning at the time of eating, garlic-containing seasoning By making the amount of garlic in the seasoning and the amount of the seasoning for meat a predetermined mass ratio, it succeeded in making a seasoning excellent in flavor at the time of eating. The present invention has been completed based on such successful examples and knowledge.

Therefore, according to the present invention, the garlic-containing seasoning contains garlic that passes through a 7-mesh sieve and does not pass through a 50-mesh sieve, and the soy sauce content is 0 to 10% by mass;
A two-component separation type container-packed seasoning containing soy sauce and separately containing a meat seasoning having a garlic content of 0 to 10% by mass,
The mass ratio of the amount of garlic in the garlic-containing seasoning and the amount of the meat seasoning (the amount of garlic in the garlic-containing seasoning: the amount of the meat seasoning) is 1:15 to 75. A liquid-separated containerized seasoning is provided.

Preferably, in the two-component separation type packaged seasoning of the present invention, the meat seasoning is a meat seasoning having a soy sauce content of 15 to 80% by mass.
Preferably, in the two-component separation type packaged seasoning of the present invention, the garlic-containing seasoning is a garlic-containing seasoning having a garlic content of 5 to 50% by mass.
Preferably, in the two-pack separated type seasoning of the present invention, the garlic-containing seasoning has a salt content of 0 to 10% by mass and / or a pH of 3.0 to 5.0. is there.
Preferably, the two-pack separation type container-packed seasoning of the present invention is a two-pack separation-type dispense pack-packed seasoning.

According to the two-component separation type seasoning in the container of the present invention, the deterioration of the flavor, appearance and texture of the seasoning due to the mixing of the raw materials is avoided, and the meat is excellent in flavor during eating. Can be used for cooking. Furthermore, according to the two-component separation-type seasoning of the present invention, flavored vegetables, especially garlic can be made conspicuous, and meat dishes such as yakiniku can be enriched with flavored vegetables. Can eat deliciously.

Details of the present invention will be described below.
The two-component separation type container-packed seasoning of the present invention (hereinafter referred to as the seasoning of the present invention) separately contains a garlic-containing seasoning containing garlic and a meat seasoning containing soy sauce. That is, the seasoning of the present invention is characterized in that it contains different garlic-containing seasonings and meat seasonings that are separated from each other without being brought into contact with each other.

The garlic-containing seasoning is not particularly limited as long as it is a liquid or semi-liquid seasoning containing garlic. The garlic is not particularly limited as long as it is a plant belonging to the genus Liliaceae, which is generally known in the art as a kind of flavored vegetable. For example, it is known that the scientific name is Allium sativum . Garlic is not particularly limited as long as it contains bulbs (bulb or scale), and may contain other parts such as leaves, stems and roots.

The garlic contained in the garlic-containing seasoning has a predetermined particle size. When the garlic particle size is too large or too small, when the garlic-containing seasoning and meat seasoning are mixed, the flavor and texture of the entire seasoning (feeling of foreign matter in the mouth) are impaired. Because of this tendency, the particle size of garlic is preferably such that it passes through a 7-mesh sieve and does not pass through a 50-mesh sieve, passes through a 12-mesh sieve, and passes through a 50-mesh sieve. More preferably, the particle size is such that it does not pass through the sieve.

The method for obtaining garlic having a predetermined particle size is not particularly limited, and examples thereof include production by chopping or crushing garlic scale pieces and purchasing commercially available garlic having a predetermined particle size. .

The content of garlic in the garlic-containing seasoning is not particularly limited. For example, in order to make the flavor of garlic felt or to be easily taken out from the container, 2 to 70% by mass with respect to the whole garlic-containing seasoning is included. Preferably, 5-50 mass% is more preferable.

The garlic-containing seasoning contains other liquid seasoning ingredients in addition to garlic. Other liquid seasoning components are not particularly limited as long as they are components that are usually used in liquid seasonings. For example, water, alcohol, soy sauce, miso, sweet ingredients (sugar, mirin, liquid sugar, starch syrup, etc.) ), Sour ingredients (such as citrus citrus fruits such as vinegar, citron, and lemon), alcoholic ingredients, fruit pulp (such as apple and flesh), fruit juice (such as apple juice), spices (such as pepper and pepper), vegetable ingredients (such as radish) , Carrots, onions, etc.), seeds (sesame, etc.), oils (sesame oil, etc.), thickeners (starch, processed starch, thickened polysaccharides, etc.), yeast extracts, chemical seasonings (sodium glutamate, inosinic acid) Soda) and flavors. The garlic-containing seasoning contains one or more of the other liquid seasoning ingredients.

However, in the garlic-containing seasoning, the soy sauce is less than a predetermined content. If soy sauce and garlic are mixed, the flavor of garlic is impaired, and the appearance and texture as a seasoning tend to be impaired. Therefore, the content of soy sauce in the garlic-containing seasoning is 0. It is preferable that it is -10 mass%, and it is more preferable that it is 0-5 mass%.

A method for producing a garlic-containing seasoning is not particularly limited, and a method for producing a seasoning as commonly known can be applied, for example, garlic and other liquid seasoning ingredients that are heat-sterilized, respectively. The manufacturing method including the process etc. of mixing is mentioned.

The characteristics of the garlic-containing seasoning are not particularly limited. For example, the salt content is preferably 0 to 10% by mass and the pH is preferably 3. In order to maintain the preservation as a seasoning and the garlic flavor. It is 0-5.0, More preferably, it is 3.5-4.2.

The meat seasoning is not particularly limited as long as it is a liquid or semi-liquid seasoning suitable for meat dishes containing soy sauce. As for the seasoning for meat, what contains 1 type, or 2 or more types of the above-mentioned other liquid seasoning components in addition to what consists only of soy sauce and soy sauce is mentioned. Examples of the meat seasoning include grilled meat sauce that is added to the grilled meat when eating normal grilled meat.

Since the meat seasoning contains soy sauce, if the meat seasoning contains garlic, the flavor of the whole meat seasoning is impaired, so the amount of garlic in the meat seasoning is preferably small. . Considering the flavor of garlic, the content of garlic in the meat seasoning is preferably 0 to 10% by mass, more preferably 0 to 5% by mass.

The content of the soy sauce contained in the meat seasoning is not particularly limited. For example, in order to make the flavor of soy sauce feel or have an appropriate viscosity, 15 to 80 mass with respect to the whole meat seasoning % Is preferable, and 35-70 mass% is more preferable. The soy sauce is not particularly limited as long as it is generally known in the art, and examples thereof include liquid soy sauces such as concentrated soy sauce, light soy sauce, tamari soy sauce, recharged soy sauce, and white soy sauce.

A method for producing a meat seasoning is not particularly limited, and a method for producing a seasoning as commonly known can be applied. For example, soy sauce, sugar, fruit juice, spices and other seasoning ingredients The manufacturing method including the process etc. which mix with.

In the seasoning of the present invention, the amount of garlic in the garlic-containing seasoning and the amount of the meat seasoning are in a certain mass ratio, so that the garlic-containing seasoning and the meat seasoning were mixed at the time of eating. In this case, the mass ratio (the amount of garlic in the garlic-containing seasoning: the amount of the seasoning for meat) is preferably 1:10 to 110, more preferably It is 1: 15-1: 75, More preferably, it is 1: 25-1: 65.

In the seasoning of the present invention, the total mass of the garlic-containing seasoning and the meat seasoning is not particularly limited, but for example, it is preferably 10 to 50 g that can be used up as a sauce for grilled meat at 20 to 20 times. More preferably 30 g.

The seasoning of the present invention is not particularly limited as long as it holds different garlic-containing seasonings and meat seasonings in a state where they are separated from each other without being brought into contact with each other. For example, a container containing garlic-containing seasonings And two independent forms in which the container containing the seasoning for meat is physically separated, and those in which these containers are linked together by a common member to form a single form. The container containing the garlic-containing seasoning and the container containing the meat seasoning may each be one or more.

As a seasoning which makes a single form, the seasoning which two or more containers are linked | related by the upper lid | cover and are made into one form is mentioned. The seasoning of the present invention is preferably a two-component separation-type container-packed seasoning in a single form, more preferably a two-component separation-type dispen pack, from the viewpoint of discharge of seasoning and ease of handling. It is a seasoning.

The two-component separation-type dispensed pack seasoning is a solution in which a garlic-containing seasoning and a meat seasoning are stored in a pack in a liquid-tight manner. As such a pack, it is possible to use a commercially available pack, for example, a small-capacity portion pack of Dispenpack Japan Co., Ltd. (see Patent No. 3140016 and Patent No. 3990493).

One specific embodiment of the two-component separation type dispensed pack seasoning strictly includes a first container containing a garlic-containing seasoning having an opening in the same direction and a second container containing a meat seasoning. The tray is composed of a partition and an upper lid that adheres and seals each of the openings in a liquid-tight manner, and has a cutting line across the openings of the first container and the second container in the vicinity of the center of the upper lid. It is a two-component separation type pack packed seasoning consisting of a pack. About such a two-component separation type dispense pack-packed seasoning, when the pack is folded along the cutting line provided on the outer surface of the upper lid so that the first container and the second container are in contact with each other, the first The opening (part of the upper lid) of the container and the second container is cleaved, and the garlic-containing seasoning and meat seasoning contained in each container can be discharged.

Two-part separation type pack-packed seasonings are stored in a film-like bag container as an exterior and filled with nitrogen gas to avoid or reduce flavor deterioration and color deterioration (increased color) even after long-term storage. In addition, it is preferably a sealed two-component separation type pack-packed seasoning. The film-like bag container is not particularly limited. For example, the material can be any material, but in order to maintain the flavor of garlic or meat seasoning, a normal oxygen-impermeable synthetic resin It is preferable that the film is a manufactured film.

The material of the container and film used for the two-pack separation type pack pack seasoning is not particularly limited. For example, polyolefin resins such as polyethylene and polypropylene; vinyl resins such as polystyrene and polyvinyl chloride; nylon 6, nylon Examples include containers and films of polyamide resins such as 66; polyester resins such as polyethylene terephthalate and polytetramethylene terephthalate. The film may be a film formed by laminating a film formed by laminating a single layer or two or more types, a metal foil such as aluminum, a vapor deposition film of a metal or a metal oxide, and the like.

The seasoning of the present invention contains the garlic-containing seasoning and the meat seasoning separately, so that the garlic-containing seasoning and the meat seasoning are discharged to a saucer or the like simultaneously or at the time of use. The The discharged garlic-containing seasoning and meat seasoning can be used for meat dishes such as yakiniku in the discharged state, i.e. not mixed, but the flavor of garlic and meat seasoning Therefore, it is preferable to use the garlic-containing seasoning and the meat seasoning in an integrated state by mixing them with chopsticks after discharging them.

The seasoning of the present invention contains the garlic-containing seasoning and the meat seasoning separately by storing them separately in a liquid-tight pack, etc., so that the flavor of garlic is maintained. It can be done. In addition, by using a two-part separation type pack-packed seasoning, the garlic flavor can be maintained more than when using paste or grated garlic, and the garlic-containing seasoning and meat seasoning can be easily used at the time of eating. It can be mixed.

Formulation examples 1 to 3 of the seasoning of the present invention are listed below, but the technical scope of the present invention is not limited to these formulation examples.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to these examples, and the present invention can take various modes as long as the problems of the present invention can be solved. .

[1. Flavor evaluation by garlic particle size]
Table 4 below shows the results of the evaluation of the garlic-containing seasoning mixed with 20% by mass of garlic sauce (liquid seasoning component) of various particle sizes.

As shown in Table 4, the garlic-containing seasoning mixed with garlic and sauce having a particle size of sieving 7-12 mesh, 12-20 mesh and 20-50 mesh, respectively, maintains the flavor, and the garlic food The feeling was excellent. If it is 7 mesh or more, the size of the garlic in the sauce is too large, so it is difficult to entangle with the meat. Moreover, if it was less than 50 mesh, there was no garlic texture and it was hard to feel the flavor.

[2. Flavor evaluation based on soy sauce content in garlic-containing seasonings]
Yakiniku containing garlic-containing seasonings in which soy sauce of various contents and 10% by mass of garlic passing through a 12-50 mesh sieve are mixed for 24 hours in a sealed container and 50% by mass of soy sauce The flavor of garlic when mixed with soup was evaluated. The results are shown in Table 5 below.

As shown in Table 5, the garlic-containing seasoning in which the soy sauce content in the garlic-containing seasoning is 0 to 10% by mass maintains the flavor, and also makes the garlic flavor feel when mixed with yakiniku sauce. there were.

[3. Flavor evaluation based on the ratio of garlic content in garlic-containing seasoning to grilled meat sauce]
Amount of garlic in a garlic-containing seasoning containing 20% by weight garlic and 0% by weight soy sauce that passes through a 12-50 mesh sieve, and no garlic and 50% by weight soy sauce Table 6 below shows the results of evaluating the flavor of garlic when the baked meat sauce containing B (B) was individually placed in a sealed container for 24 hours and then mixed.

As shown in Table 6, when the mass ratio of the amount of garlic in the garlic-containing seasoning is 1:15 to 1:75, the flavor of garlic is excellent during mixing, and the palatability is suitable It was.

The two-pack separation type container seasoning of the present invention is suitable for use in meat dishes, and further suitable for use by a small number of households in addition to a large number of households by using a two-pack separation type dispense pack. Therefore, it can contribute widely to people's health and welfare.

Claims (5)

Garlic-containing seasoning containing garlic, thickener and liquid seasoning ingredients that pass 7-mesh sieve and does not pass 50-mesh sieve, and the soy sauce content is 0-10% by mass When,
A two-component separation type container-packed seasoning containing soy sauce and separately containing a meat seasoning having a garlic content of 0 to 10% by mass,
The mass ratio of the amount of garlic in the garlic-containing seasoning and the amount of the meat seasoning (the amount of garlic in the garlic-containing seasoning: the amount of the meat seasoning) is 1:15 to 75. Liquid-separated container-packed seasoning. The two-component separation-type container-sealed seasoning according to claim 1, wherein the meat seasoning is a meat seasoning having a soy sauce content of 15 to 80% by mass. The said garlic containing seasoning is a garlic containing seasoning whose content of garlic is 5-50 mass%, The two-component separation type | mold container-packed seasoning of Claim 1 or 2. The garlic-containing seasoning has a salt content of 0 to 10 mass% and / or a pH of 3.0 to 5.0, according to any one of claims 1 to 3. Liquid-separated container-packed seasoning. The two-component separation type container-packed seasoning according to any one of claims 1 to 4, wherein the two-component separation-type container seasoning is a two-component separation type Dispenpack (registered trademark) -packed seasoning.