JP4742379B2

JP4742379B2 - Kneaded products

Info

Publication number: JP4742379B2
Application number: JP2001136500A
Authority: JP
Inventors: 実野田; 文雄野田; 哲也杉野; 芳人杉野; 三男高橋
Original assignee: 哲也杉野
Priority date: 2001-05-07
Filing date: 2001-05-07
Publication date: 2011-08-10
Anticipated expiration: 2021-05-07
Also published as: JP2002330732A

Description

【０００１】
【発明の属する技術分野】
本発明は、濃縮調味料と酵素とを練りこんだ蛋白質及び／又は炭水化物を主原料とする練り製品に関するものである。
【０００２】
【従来の技術】
周知の通り、通常、鍋料理、麺料理及び雑煮の如き餅料理においては、料理に応じた各種調味料により味付けがなされる。
【０００３】
【発明が解決しようとする課題】
しかし、前記鍋料理、麺料理及び雑煮の如き餅料理の味付けには手間がかかり、毎回同じ風味を出すことが難しい上に、風味が調理中に加熱時間とともに徐々に失われるという問題点や食事中に鍋物用具材、麺類、餅類を追加すれば味が薄くなるために再度味付けしなけれはならないが、最初の味より濃くなったり、風味が熱で変性するので、食事中を通じて同じ風味を楽しむことは殆ど不可能に近いという問題点があった。
【０００４】
また、アウトドアにおける野外で鍋料理を調理するには、調味料を別に持参しなければならない上に、鍋料理独特の風味を出すための加熱の微調整ができないという問題点があった。さらに、麺料理や前記餅料理においては、食事途中で麺や餅を追加した場合に調味料の添加具合いが難しいので、食事途中における麺や餅の追加はなされないのが一般的であった。
【０００５】
そこで、本発明者等は、毎回そして場所を選ばず同じ風味の味付けが容易にでき、しかも、食事中いつでも主具材を追加でき、新鮮な風味を維持して楽しむことができる調味付け鍋料理用具材、調味付け麺類及び調味付け餅類の練り製品を提供することを技術的課題として、その具現化をはかるべく研究・実験を重ねた。
【０００６】
その結果、鍋料理においては、鍋料理用の濃縮された調味料と酵素とを鍋料理の必須具材である蛋白質原料及び／又は炭水化物原料からなる練り物に練り込んで該練り製品を鍋料理の具材とし、麺料理や餅料理においては、麺料理用又は前記餅料理用の濃縮された調味料と酵素とを蛋白質原料及び／又は炭水化物原料からなる麺練り物類又は餅類に練り込んで該練り製品を麺料理又は前記餅料理の具材として麺又は餅と共に用いれば、加熱調理の際に、当該各練り製品が酵素によって崩壊して調味料が湯水中に溶け出すから、調理時及び食事中を通じて同じ風味の味付けができという刮目すべき知見を得、前記技術的課題を達成したものである。
【０００７】
【課題を解決するための手段】
前記技術的課題は、次の通りの本発明によって解決できる。
【０００８】
即ち、本発明に係る練り製品は、濃縮調味料と練り製品の組織を崩壊させる耐熱性酵素とを共に練りこんだ蛋白質原料及び／又は炭水化物原料からなる食塩濃度５〜10重量％の練り製品であって、加熱調理の際に前記酵素によって前記練り製品が崩壊して前記練り製品内の前記濃縮調味料が湯水中に溶出する練り製品である。
【０００９】
また、本発明は、前記練り製品において、酵素をプロテアーゼ、アミラーゼ及びリパーゼから選ばれる耐熱性酵素としたものである。
【００１０】
【発明の実施の形態】
以下、本発明の実施の形態について説明する。
【００１１】
本発明は、濃縮調味料と酵素とを共に練りこんだ蛋白質原料及び／又は炭水化物原料からなる食塩濃度５〜10重量％の練り製品である。
【００１２】
ここで練り製品とは、鍋料理等の具材となる練り物、麺類及び餅類をいう。
【００１３】
前記濃縮調味料としては、液体、固体及び粉体のいずれでもよく、液状や粉状の和風、中華風の濃縮調味料を使用すればよい。具体的には、味の素株式会社製のだし自慢濃縮かつをだし（商品名）、和風だし（商品名）、ほんだし（商品名）、ラーメンのたれ（商品名）、中華味（商品名）や寳酒造株式会社製のだししるべ（商品名）等を用いればよい。
【００１４】
また、濃縮調味料には、野菜類、肉類の固形物が含まれていてもよいが、練り製品に対する濃縮調味料の混合比率は練り製品が形成できる範囲でなければならないので、通常、液体では40重量％以下、固体及び粉体では50重量％以下が望ましい。
【００１５】
酵素は練り製品の主原料となる蛋白質及び炭水化物に作用し、練り製品の組織を崩壊させるものであればよく、通常、調理中に加熱されるので、耐熱性を有するものが適している。
【００１６】
具体的には、耐熱性プロテアーゼとして、天野製薬株式会社製のプロテアーゼＳ「アマノ」（商品名）やプロテアーゼＮ「アマノ」（商品名）を使用すればよく、耐熱性アミラーゼとして、大和化成株式会社製クライスターゼＴ（商品名）やコクゲンＴ（商品名）、長瀬産業株式会社製スピターゼHS（商品名）やスピターゼHK（商品名）を使用すればよく、耐熱性リパーゼとして、天野製薬株式会社製のリパーゼAy「アマノ」30G （商品名）を使用すればよい。なお、このような市販の酵素剤だけでなく、酵素を産生する植物、動物の組織体又は黴、細菌、酵母等微生物の培養物を用いてもよい。
【００１７】
練り製品の主原料となる蛋白質原料としては、魚肉蛋白、畜肉蛋白、大豆蛋白、小麦蛋白、卵蛋白及び乳蛋白のいずれであってもよく、料理の種類に応じて選択すればよい。また、炭水化物原料としては小麦澱粉、タピオカ澱粉、シウモロコシ澱粉、芋澱粉、米澱粉、餅粉いずれでもよく、料理の種類に応じて選択すればよい。また、副原料として脂質や薬味となる乾燥野菜を練り混んでもよい。
【００１８】
練り製品に占める食塩濃度を５〜10重量％としたのは、通常、調理後の調味液の食塩濃度は１％前後であり、練り製品と、鍋料理における従来の具材、麺料理における従来の麺或いは餅料理における従来の餅との使用比率を１対４〜５程度にして調味付けすれば調理後の調味液の食塩濃度が１％前後となることによるものである。練り製品中の食塩濃度が５重量％未満では、料理の全具材、全麺類或いは全餅類に占める練り製品の比率が高くなって利便性にかけるので、好ましくなく、食塩濃度10重量％を越えれば、食塩以外の旨味成分が低くなり、美味な味付けが難しくなるので、好ましくない。
【００１９】
なお、練り製品の形状は、球形、偏平矩形、正方形、長方形及び麺状のいずれの形状であってもよく、料理の種類に応じて選択すればよい。
【００２０】
【実施例】
【００２１】
実施例１：ホッケすり身45kgに食塩3.1kg を入れて塩ずり後、プロテアーゼＳ「アマノ」37g と濃縮ラーメンスープ（食塩14重量％）21kgと澱粉2.5kg とを加えて混合し、魚肉の練り物を調製した。
【００２２】
前記練り物を成形機（レオン自動機械株式会社製）で１個当たり30g の団子状練り物を形成した後、温度65℃で30分間蒸し、2380個の濃縮ラーメンスープ入り練り製品（食塩濃度8.2 重量％）を得た。
【００２３】
前記練り製品１個当たり、湯水150ml 、乾燥ラーメン用油揚げ麺80g を入れ、温度90℃で５分間加熱処理したところ、練り製品よりスープが溶出し、美味な魚肉風味のラーメンとなった。なお、ラーメン汁の食塩濃度は1.2 ％であった。
【００２４】
実施例２：鶏の胸肉50kgに食塩３kgと澱粉３kgとプロテアーゼＳ「アマノ」30g とリパーゼAy「アマノ」30G ３g と濃縮おでん汁（食塩18重量％）20kgとを加えて混合擂潰し、鶏肉の練り物を調製した。
【００２５】
前記練り物を成形機（レオン自動機械株式会社製）で１個当たり30g の団子状に形成した後、温度80℃の湯水中に15分間浸漬し、2500個の濃縮おでん汁入り練り製品（食塩濃度8.6 重量％）を得た。
【００２６】
前記練り製品１個当たり、湯水180ml 、他のおでん具材100gを入れ、温度80℃で30分間加熱調理したところ、練り製品よりおでん汁が溶出し、美味なおでんとなった。なお、おでん汁の食塩濃度は1.2 ％であった。
【００２７】
実施例３：餅粉20kgに濃縮うどんつゆ（食塩18重量％）15kgと乾燥野菜ネギ１kgとを加えて混合し、蒸気で15分間蒸した。次いで、温度60℃付近まで冷却後、クライスターゼＴ 20gを添加混合して１個当たり10g の球形に形成し、3607個の濃縮うどんつゆ入り餅団子（食塩濃度7.5 重量％）を得た。
【００２８】
前記餅団子（練り製品）３個当たり、湯水150ml 、生うどん100gを入れ、温度90℃で５分間加熱調理したところ、うどんつゆとネギが流出し、美味な餅うどんとなった。なお、うどん汁の食塩濃度は1.1 ％であった。
【００２９】
実施例４：強力小麦粉20kgと粉末ラーメン調味料（食塩40重量％）６kgと水５kgとプロテアーゼＮ「アマノ」10g とコクゲンＴ 10gとを混捏機に投入して常温で15分間混捏した。できあがった生地をロールの間に通し、麺帯を作成圧延後、切り出しをして麺を形成した。次いで、当該麺を温度90℃で２分間蒸した後、温度80℃で30分間乾燥して濃縮調味料入りラーメン用麺28kg（食塩濃度8.9 重量％）を得た。
【００３０】
前記ラーメン用麺（練り製品）30g 当たり、湯水150ml 、通常の生ラーメン用麺150gを入れ、温度90℃で３分間加熱調理したところ、調味料入りラーメン用麺からラーメンスープが溶出し、美味なラーメンとなった。なお、ラーメン汁の食塩濃度は1.1 ％であった。
【００３１】
実施例５：餅粉20kgに雑煮用濃縮つゆ（食塩16重量％）15kgと乾燥ゆず１kgとを加えて混合し、蒸気で15分間蒸した。次いで、温度60℃附近まで冷却後、クライスターゼＴ20g を添加混合して１個当たり10g の長方形に形成し、3590個の雑煮用濃縮つゆ入り餅（食塩濃度6.8 重量％）を得た。
【００３２】
前記餅（練り製品）３個当たり、湯水140ml 、10g の餅10個を入れ、温度90℃で５分間加熱調理したところ、雑煮用つゆとゆずが流出し、美味な雑煮となった。なお、雑煮汁の食塩濃度は1.0 ％であった。
【００３３】
実施例６〜８，比較例１，２．
【００３４】
スケソウすり身22.5kgに食塩1.0kg を入れて塩すり後、プロテアーゼＳ「アマノ」20g と濃縮ラーメンスープ（食塩10重量％）5.5kg と澱粉1.5kg とを加えて混合し、該混合物を6.1kg の五等分した。
【００３５】
そして、第一の混合物6.1kg には水1.65kgを加えて混合し、第一の魚肉練り物（比較例１）を調製した。また、第二の混合物6.1kg は何も加えず、第二の魚肉練り物（実施例６）を調製した。また、第三の混合物6.1kg には食塩0.16kgを加えて混合し、第三の魚肉練り物（実施例７）を調製した。また、第四の混合物6.1kg には食塩0.32kgを加えて混合し、第四の魚肉練り物（実施例８）を調製した。さらに、第五の混合物6.1kg には食塩0.42kgを加えて混合し、第五の魚肉練り物（比較例２）を調製した。
【００３６】
前記各魚肉練り物を成形機（レオン自動機械株式会社製）で１個当たり30g の団子状練り物を形成した後、温度65℃で30分間蒸し、各濃縮ラーメンスープ入り練り製品（実施例６〜８，比較例１，２）を得た。第一の練り製品（比較例１）の食塩濃度は4.0 重量％、第二の練り製品（実施例６）の食塩濃度は5.0 重量％、第三の練り製品（実施例７）の食塩濃度は7.5 重量％、第四の練り製品（実施例８）の食塩濃度は10.0重量％、第五の練り製品（比較例２）の食塩濃度は11.0重量％であった。
【００３７】
湯水200ml に乾燥ラーメン用油揚げ麺80g を入れ、これに比較例１の練り製品２個入れたもの、実施例６の練り製品1.5 個入れたもの、実施例７の練り製品0.9 個入れたもの、実施例８の練り製品0.7 個入れたもの、比較例２の練り製品0.6 個入れたものについて、それぞれ温度90℃で５分間加熱処理してスープを溶出させた。各ラーメン汁の食塩濃度は0.9 ％であった。
【００３８】
前記各ラーメン汁について、パネラー10名による官能試験を行ったところ、全員が実施例６〜８におけるラーメン汁においてラーメンとして優れているとの評価を示した。即ち、練り製品の食塩濃度は５〜10重量％が適しているとの評価が得られた。
【００３９】
【発明の効果】
本発明によれば、毎回、そして場所を選ばず、同じ風味の味付けが容易にでき、しかも、途中追加しても食事中を通じて同じ風味を維持して楽しむことができる鍋料理用、麺料理用、前記餅料理用の練り製品を提供することができる。
【００４０】
従って、本発明の産業上利用性は非常に高いといえる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a kneaded product containing a protein and / or carbohydrate as a main raw material in which a concentrated seasoning and an enzyme are kneaded.
[0002]
[Prior art]
As is well known, usually, in a casserole dish such as a hot pot dish, a noodle dish and a simmered dish, it is seasoned with various seasonings according to the dish.
[0003]
[Problems to be solved by the invention]
However, it takes a lot of time to season the crab dishes such as hot pot dishes, noodle dishes and simmered dishes, and it is difficult to produce the same flavor every time, and the problem is that the flavor is gradually lost with the heating time during cooking. If you add pot ingredients, noodles, and potatoes, the taste will be light and you will have to season it again, but it will become darker than the original taste and the flavor will be denatured by heat, so the same flavor will remain throughout the meal. There was a problem that it was almost impossible to enjoy.
[0004]
In addition, in order to cook hot pot dishes outdoors in the outdoors, it is necessary to bring a seasoning separately, and there is a problem that fine adjustment of the heating to bring out the unique flavor of hot pot dishes is not possible. Furthermore, in noodle dishes and the above-mentioned crab dishes, it is difficult to add noodles and rice cakes during the meal because it is difficult to add seasonings when adding noodles and rice cakes during the meal.
[0005]
Therefore, the present inventors can easily season the same flavor every time and anywhere, and can add the main ingredients at any time during the meal and maintain the fresh flavor and enjoy it The technical challenge was to provide ingredients, seasoning noodles, and seasoned rice cakes, and research and experiments were repeated to realize the product.
[0006]
As a result, in hot pot cooking, the concentrated seasoning and enzyme for hot pot cooking are kneaded into a kneaded material consisting of protein raw materials and / or carbohydrate raw materials, which are essential ingredients of hot pot cooking, and the kneaded product is used in hot pot cooking ingredients. In the case of noodle dishes or crab dishes, the concentrated seasonings and enzymes for noodle dishes or the above-mentioned crab dishes are kneaded into noodle pastes or koji made of protein raw materials and / or carbohydrate raw materials. Is used together with noodles or rice cake as ingredients for noodle dishes or the above-mentioned crab dishes, during cooking, the kneaded products are disintegrated by enzymes and the seasoning dissolves in hot water. It has achieved the above technical problem by obtaining a remarkable knowledge that it can be flavored.
[0007]
[Means for Solving the Problems]
The technical problem can be solved by the present invention as follows.
[0008]
That is, the kneaded product according to the present invention is a kneaded product having a salt concentration of 5 to 10% by weight consisting of a protein raw material and / or a carbohydrate raw material kneaded together with a concentrated seasoning and a heat-resistant enzyme that disrupts the structure of the kneaded product, It is a kneaded product in which the kneaded product is disintegrated by the enzyme during cooking and the concentrated seasoning in the kneaded product is eluted into hot water .
[0009]
In the kneaded product according to the present invention, the enzyme is a heat-resistant enzyme selected from protease, amylase and lipase.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
Embodiments of the present invention will be described below.
[0011]
The present invention is a kneaded product having a salt concentration of 5 to 10% by weight comprising a protein raw material and / or a carbohydrate raw material in which a concentrated seasoning and an enzyme are kneaded together.
[0012]
Here, the kneaded product refers to kneaded materials, noodles, and potatoes that are ingredients for pot dishes and the like.
[0013]
The concentrated seasoning may be any of liquid, solid and powder, and a liquid or powdery Japanese style or Chinese style concentrated seasoning may be used. Specifically, it is made by Ajinomoto Co., Ltd. and boasts a rich and rich dashi stock (product name), Japanese-style dashi (product name), Hondashi (product name), ramen sauce (product name), Chinese flavor (product name) and rice cake What is necessary is just to use dashi shirubube (trade name) manufactured by Sake Brewery Co., Ltd.
[0014]
In addition, the concentrated seasoning may contain vegetable and meat solids, but the mixing ratio of the concentrated seasoning to the kneaded product must be within a range where the kneaded product can be formed. % Or less, and 50% by weight or less is desirable for solids and powders.
[0015]
The enzyme only needs to act on proteins and carbohydrates, which are the main raw materials of the kneaded product, and disrupt the structure of the kneaded product, and is usually heated during cooking. Therefore, an enzyme having heat resistance is suitable.
[0016]
Specifically, protease S “Amano” (trade name) or protease N “Amano” (trade name) manufactured by Amano Pharmaceutical Co., Ltd. may be used as the thermostable protease, and Daiwa Kasei Co., Ltd. as the thermostable amylase. It is only necessary to use Christase T (trade name), Kokugen T (trade name), Spitase HS (trade name) or Spitase HK (trade name) manufactured by Nagase Sangyo Co., Ltd., as a heat-resistant lipase, manufactured by Amano Pharmaceutical Co., Ltd. Lipase Ay “Amano” 30G (trade name) may be used. Not only such commercially available enzyme agents, but also cultures of microorganisms such as plants, animal tissues or pupae, bacteria and yeasts that produce enzymes may be used.
[0017]
The protein raw material used as the main raw material of the kneaded product may be any of fish meat protein, livestock meat protein, soybean protein, wheat protein, egg protein and milk protein, and may be selected according to the type of dish. The carbohydrate raw material may be wheat starch, tapioca starch, sorghum starch, rice bran starch, rice starch, or rice bran powder, and may be selected according to the type of dish. Moreover, you may knead and mix the dried vegetables used as a lipid and a condiment as an auxiliary material.
[0018]
The reason why the salt concentration in the kneaded product is set to 5 to 10% by weight is that the salt concentration of the seasoning liquid after cooking is usually around 1%, and the kneaded product, the conventional ingredients in the pot dish, the conventional noodles in the noodle dish Or it is because the salt concentration of the seasoning liquid after cooking will be about 1% if it is seasoned by using the usage ratio with the conventional rice cake in the rice cake cooking about 1 to 4-5. If the salt concentration in the kneaded product is less than 5% by weight, the ratio of the kneaded product to all ingredients of cooking, all noodles or all potatoes will be high, which is not convenient, so if the salt concentration exceeds 10% by weight , Umami ingredients other than salt are low, and it is difficult to taste delicious, which is not preferable.
[0019]
The shape of the kneaded product may be any of a spherical shape, a flat rectangle, a square, a rectangle, and a noodle shape, and may be selected according to the type of dish.
[0020]
【Example】
[0021]
Example 1: After adding 3.1 kg of salt to 45 kg of hokke surimi and salting, 37 g of protease S “Amano”, 21 kg of concentrated ramen soup (14% by weight of salt) and 2.5 kg of starch are added and mixed together. Prepared.
[0022]
After forming the above kneaded product into a dumpling-shaped kneaded product of 30 g per piece with a molding machine (made by Leon Automatic Machinery Co., Ltd.), steam it for 30 minutes at a temperature of 65 ° C, and kneaded product with 2380 concentrated ramen soup (salt concentration 8.2 wt%) Got.
[0023]
For each kneaded product, 150 ml of hot water and 80 g of fried noodles for dry ramen were added and heat-treated at a temperature of 90 ° C. for 5 minutes. As a result, the soup eluted from the kneaded product, resulting in a delicious fish-flavored ramen. The salt concentration of ramen juice was 1.2%.
[0024]
Example 2: Chicken breast 50 kg, 3 kg of salt, 3 kg of starch, 30 g of protease S “Amano”, 3 g of lipase Ay “Amano” 30 G, and 20 kg of concentrated oden (18% by weight of salt) were mixed and crushed. A kneaded mixture was prepared.
[0025]
Each kneaded product is formed into a dumpling of 30 g per piece with a molding machine (manufactured by Leon Automatic Machinery Co., Ltd.), then dipped in hot water at a temperature of 80 ° C. for 15 minutes, and 2500 pieces of concentrated oden juice-containing kneaded product (salt concentration 8.6) % By weight).
[0026]
For each kneaded product, 180 ml of hot water and 100 g of other oden ingredients were added and cooked at a temperature of 80 ° C. for 30 minutes. As a result, the oden broth eluted from the kneaded product, resulting in a delicious oden. The salt concentration of oden soup was 1.2%.
[0027]
Example 3: 15 kg of concentrated udon soup (18% by weight of salt) and 1 kg of dried vegetable leek were added to and mixed with 20 kg of flour and steamed with steam for 15 minutes. Next, after cooling to around 60 ° C., 20 g of Christase T was added and mixed to form a spherical shape of 10 g per piece to obtain 3607 concentrated udon soup dumplings (salt concentration 7.5% by weight).
[0028]
When each 3 pieces of koji dumplings (kneaded products) were filled with 150 ml of hot water and 100 g of raw udon and cooked at 90 ° C. for 5 minutes, the noodle soup and leeks flowed out to form delicious udon noodles. The salt concentration of udon soup was 1.1%.
[0029]
Example 4: 20 kg of strong wheat flour, 6 kg of powdered ramen seasoning (40% by weight of salt), 5 kg of water, 10 g of protease N “Amano” and 10 g of Kokugen T were put into a kneader and kneaded at room temperature for 15 minutes. The finished dough was passed between rolls to form and roll a noodle strip, and then cut out to form noodles. Next, the noodles were steamed at 90 ° C. for 2 minutes and then dried at 80 ° C. for 30 minutes to obtain 28 kg of ramen noodles with concentrated seasonings (salt concentration: 8.9% by weight).
[0030]
When 30g of noodles (kneaded product) is mixed with 150ml of hot water and 150g of normal raw noodles, and cooked for 3 minutes at 90 ° C, the ramen soup elutes from the noodles with seasonings, and the delicious ramen It became. The salt concentration of ramen juice was 1.1%.
[0031]
Example 5: 15 kg of concentrated soy sauce (16% by weight of salt) and 1 kg of dried citron were added to and mixed with 20 kg of koji powder, and steamed for 15 minutes. Next, after cooling to around 60 ° C., 20 g of Christase T was added and mixed to form a 10 g rectangle, and 3590 concentrated soup bowls (salt concentration 6.8% by weight) were prepared.
[0032]
When 10 pieces of 140 ml of hot water and 10 g of hot water were added per 3 pieces of the koji (kneaded product) and cooked at 90 ° C. for 5 minutes, the soy sauce and yuzu for simmering flowed out, resulting in a delicious simmered soup. The salt concentration of miso soup was 1.0%.
[0033]
Examples 6 to 8, Comparative Examples 1 and 2.
[0034]
After adding salt of 1.0kg to 22.5kg of ground surimi and salting, add 20g of protease S "Amano", 5.5kg of concentrated ramen soup (10% by weight of salt) and 1.5kg of starch, and mix the mixture. Divided into five equal parts.
[0035]
Then, 1.65 kg of water was added to 6.1 kg of the first mixture and mixed to prepare a first fish paste (Comparative Example 1). Also, nothing was added to 6.1 kg of the second mixture, and a second fish paste (Example 6) was prepared. Further, 0.16 kg of sodium chloride was added to and mixed with 6.1 kg of the third mixture to prepare a third fish paste (Example 7). Further, salt (0.32 kg) was added to the fourth mixture (6.1 kg) and mixed to prepare a fourth fish paste (Example 8). Further, a salt of 0.42 kg was added to 6.1 kg of the fifth mixture and mixed to prepare a fifth fish paste (Comparative Example 2).
[0036]
Each fish paste is formed with a molding machine (Leon Automatic Machinery Co., Ltd.) to form 30 g of dumpling-like paste per piece, then steamed at a temperature of 65 ° C. for 30 minutes, and each concentrated ramen soup paste (Examples 6 to 8, Comparative examples 1 and 2) were obtained. The salt concentration of the first kneaded product (Comparative Example 1) is 4.0% by weight, the salt concentration of the second kneaded product (Example 6) is 5.0% by weight, and the salt concentration of the third kneaded product (Example 7) is 7.5% by weight. The salt concentration of the fourth kneaded product (Example 8) was 10.0% by weight, and the salt concentration of the fifth kneaded product (Comparative Example 2) was 11.0% by weight.
[0037]
80 g of fried noodles for dry noodles in 200 ml of hot water, 2 kneaded products of Comparative Example 1, 1.5 kneaded products of Example 6, 0.9 kneaded products of Example 7, and 8 Each of 0.7 kneaded products and 0.6 kneaded products of Comparative Example 2 were each heat-treated at 90 ° C. for 5 minutes to elute the soup. The salt concentration of each ramen juice was 0.9%.
[0038]
About each said ramen juice, when the sensory test by 10 panelists was conducted, all showed evaluation that it was excellent as ramen in the ramen juice in Examples 6-8. That is, it was evaluated that 5 to 10% by weight of the salt concentration of the kneaded product was suitable.
[0039]
【The invention's effect】
According to the present invention, every time and anywhere, the same flavor can be easily seasoned, and even if added in the middle, the same flavor can be maintained and enjoyed throughout the meal. The kneaded product for crab food can be provided.
[0040]
Therefore, it can be said that the industrial applicability of the present invention is very high.

Claims

A kneaded product having a salt concentration of 5 to 10% by weight consisting of a protein raw material and / or a carbohydrate raw material kneaded together with a concentrated seasoning and a heat-resistant enzyme that disrupts the structure of the kneaded product. The kneaded product is disintegrated, and the concentrated seasoning in the kneaded product is eluted into hot water .

The kneaded product according to claim 1, wherein the enzyme is a thermostable enzyme selected from protease, amylase and lipase.