JP2000333636A - Seasoning composition for fried food and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a seasoning composition which can reduce water flowing out on the cooking of a fried food in comparison with a case using a conventional seasoning and can thereby give a non-watery fried food having a good appearance. SOLUTION: This W/O type seasoning composition for fried foods has a water content of <=10 wt.%, wherein starch particles are dispersed in the continuous phase of oils, or fats and the starch particles are not swollen or imperfectly swollen.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning composition used for cooking a stir-fry, such as a vegetable.

[0002]

2. Description of the Related Art When cooking a stir-fry, for example, when stir-friing a vegetable, the heat destroys the cell walls on the vegetable surface, causing water to flow out over time. The water thus generated can be evaporated to some extent by the heat during stir-fry cooking. However, the stove in general households has low heat power, so that a large amount of water generated from vegetables when stir-fried cannot be sufficiently evaporated, often resulting in a sticky, poor texture and appearance. In addition, the cell wall near the center of the stir-fried vegetables is maintained, and the water in the cells is retained. Therefore, even if it is not watery immediately after frying, after several minutes, it becomes a stir-fried vegetable. Furthermore, when a seasoning such as salt and pepper is added and stir-fried, a layer of salt water is formed on the surface of the ingredients of the stir-fry, and the osmotic pressure difference causes water to easily flow out of the vegetables.

[0003] On the other hand, seasonings for stir-fried vegetables that suppress outflow of water from vegetables to reduce wateriness are also commercially available. For example, JP-A-9-163952 and JP-A-9-234015 propose seasonings for stir-fried vegetables. The former is an O / W type emulsified composition containing a flavor component, wherein edible fat and oil are 10 to 50% by weight and HLB is 11 to 19% of sucrose fatty acid ester of 0.03 to 0.3% by weight. Contains, viscosity is 2000-7000 centipoise / 20 ° C
And a seasoning for stir-fry, comprising the emulsified composition having an average oil droplet particle size of 30 μm or less. The latter is a seasoning for stir-fry wherein the former sucrose fatty acid ester is replaced by polyglycerin fatty acid ester. However, stir-fried vegetables cooked with these seasonings still have a watery texture. By the way, it is said that the above-mentioned seasoning for stir-fry may contain starch for the purpose of imparting viscosity. Stir-fried seasoning products containing starch are also commercially available, but they are rich in water. For this reason, the starch in this seasoning is in a swollen state at the time of cooking and therefore has no water absorbing ability or its ability is reduced. Therefore, of the water flowing out of the stir-fry, the one that did not evaporate during cooking will remain as it is, and only watery vegetable stir-fry will be obtained.

[0004]

SUMMARY OF THE INVENTION According to the present invention, the amount of water flowing out when cooking a stir-fry can be reduced as compared with the case where a conventional product is used. Therefore, an object of the present invention is to provide a seasoning composition which can suppress stir-fry and which has a good appearance and can cook stir-fry which is not watery.

[0005]

SUMMARY OF THE INVENTION The present invention provides a W / O having a reduced water content by dispersing starch granules in a specific state.
It is based on the knowledge that the above-mentioned problems can be efficiently solved by cooking using a seasoning composition of the type. That is, the present invention has a water content of 10% by weight.
The following W / O type seasoning composition for stir-fry, wherein starch grains are dispersed in a continuous phase of fats and oils, and the starch is in an unswelled or incompletely swelled state. A seasoning composition for food is provided. The present invention also relates to a method for producing a W / O-type seasoning composition for stir-fry having a water content of 10% by weight or less, wherein an emulsifier is added to fats and oils, followed by heating and mixing. The present invention provides the method for producing, comprising adding starch granules in a swollen or incompletely swollen state, and then dispersing the starch granules in a continuous phase of fat or oil by uniform mixing.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, fried foods include vegetables such as cabbage, sprouts, Chinese cabbage, onions, carrots, peppers, meats such as pork, beef, chicken, scallops,
Fish and shellfish such as clams and salmon. Stir-fry cooking refers to a dish in which the stir-fry is placed in a frying pan or a wok, a small amount of oil is added, and the mixture is cooked over a high heat while stirring as necessary. As a result, for example, Chinja Owl, Huikou wax, Happo greens and the like are cooked. INDUSTRIAL APPLICABILITY The present invention has a greater effect of improving the texture and appearance of a stir-fry dish in which a large amount of watery vegetables are contained and, as a result, the amount of water discharged during cooking is increased. Therefore, for example, the fried food seasoning composition of the present invention is preferably a vegetable fried seasoning composition. Such a seasoning composition of the present invention may be liquid or paste. The water content of the seasoning composition of the present invention is adjusted to 10% by weight or less, preferably 8% by weight or less, more preferably 3% by weight or less based on the weight of the composition. The seasoning composition of the present invention is in the form of a W / O emulsion. Further, the seasoning composition of the present invention,
In order to enhance the preservability, heat sterilization treatment may be performed, or aseptic production may be performed using aseptically processed raw materials.

The fats and oils used in the seasoning composition of the present invention may be any edible fats and oils usually used for stir-fry, and may be appropriately selected depending on the flavor. Specific examples include beef tallow, lard, rapeseed oil, and rapeseed oil. One or a mixture of two or more of soybean oil, corn oil, cottonseed oil, sesame oil, olive oil, safflower oil, palm oil, butter, margarine and the like can be mentioned. By using the liquid fat, workability during cooking is improved. Further, the amount of fats and oils based on the total weight of the cooking composition of the present invention,
The content is preferably 2 to 10% by weight, more preferably 3% by weight.
~ 6% by weight. The amount of the fat or oil based on the total amount of the seasoning composition may be set according to the amount of the cooking composition, and is preferably 30 to 80% by weight, and more preferably 40 to 50% by weight. Here, the continuous phase of the fat or oil means a state in which water or a seasoning containing water or a powder seasoning contained in the seasoning composition is uniformly dispersed in the fat or oil.

The starch granules used in the seasoning composition of the present invention are in an unswelled or incompletely swelled state. Here, the unswelled or incomplete state of the starch granules means, for example, a starch in a state in which water flowing out of a stir-fry ingredient such as vegetables during cooking can be absorbed by swelling. Specifically, it refers to starch which has not been completely swollen with water even if it is not pregelatinized or pregelatinized starch. More specifically,
Raw starch such as corn starch, potato starch, flour starch, glutinous rice starch, or pregelatinized starch, starch decomposition product or cross-linked starch can be exemplified. From the viewpoint of workability during cooking, crosslinked starch is preferred. Examples of the cross-linked starch include etherified starch, esterified starch, and phosphorylated starch, and among them, etherified starch is preferable. Further, the particle size of the starch granules is not particularly limited, but smaller ones are preferable. In the present invention, for example, a commercially available starch (having a particle size of 50 μm or less) may be used.
Use starch granules having a particle size of ２０20 μm. The seasoning composition of the present invention is 0.1% based on the total weight of the cooking composition.
It is preferred to contain ~ 3.0% by weight of starch granules,
More preferably, it is 0.5 to 1.5% by weight. On the other hand, it is preferable to contain 2 to 15% by weight of starch granules based on the total weight of the seasoning composition, more preferably 5 to 1%.
0% by weight. Here, the starch granules need to be dispersed in the continuous phase of fats and oils. By dispersing in this manner, the starch contained in the seasoning composition can be contained in fats and oils in a state of not contacting the moisture in the composition, and swelling can be prevented.

[0009] Raw materials other than the above-mentioned raw materials can be included in the seasoning composition of the present invention, but those which do not swell the starch granules by their addition should be selected. The raw material to be added is preferably low in water content. Therefore, the present invention includes an embodiment in which only a raw material such as a powdered seasoning is used without using a raw material including water such as a liquid seasoning. Hereinafter, raw materials that can be included in the seasoning composition of the present invention will be exemplified. Emulsifier: improves the dispersibility of the powdered raw material in the stir-fry seasoning. In particular, by containing the glycerin fatty acid ester, the viscosity of the fat or oil in the stir-fry seasoning can be imparted, and the ingredients of the stir-fry and the fat or oil can be entangled better. This improves the workability during cooking and the appearance of the finished stir-fry. Seasonings: powdered seasonings obtained by powder-drying liquid seasoning ingredients such as salt, sugar, soy sauce, pepper, pepper, soy sauce and extracts, and chemical seasonings. Raw materials that easily absorb moisture, such as powdered seasonings, are preferably dispersed in the composition in a non-contact state with water (dispersed in a continuous phase of fats and oils). Others: Flavors, coloring agents, etc.

Hereinafter, as an example of the method for producing the stir-fry seasoning composition of the present invention, a production method in which the following steps are sequentially described will be described, but the invention is not limited thereto. In the production process, when the raw material mixture is subjected to heat treatment for the purpose of heat sterilization or the like, in order to prevent swelling of the starch granules, the water content of the mixture is 10% by weight or less,
It should be particularly noted that the content should preferably be 8% by weight or less.

An emulsifier is added to the fat or oil and mixed by heating. When a glycerin fatty acid ester is blended as an emulsifier, the heating temperature is preferably set to 50 ° C to 90 ° C. An aqueous seasoning is uniformly mixed with the heated oil and fat to obtain a liquid mixture. Examples of the aqueous seasoning include liquid or paste raw materials such as soy sauce, vegetable or meat extract, miso, and vegetable paste. The mixing method may be performed using, for example, a mixer, a homogenizer, a Comitrol, or the like. The mixing conditions are not limited, but it is preferable to mix the raw materials by this mixing process until the raw materials have a particle size of 50 μm or less. Powder raw materials such as starch and other seasonings are added to the liquid mixture and uniformly mixed. Thereby, a stir-fry seasoning composition is obtained. The mixing of the powdery raw materials is preferably performed in a reduced pressure atmosphere. This is because air is generated when mixing the powdery raw materials, and it is possible to prevent a sudden increase in the volume of the mixture. The degree of pressure reduction is not limited, but 500 mm
Hg or less, preferably 300 mmHg or less (atmospheric pressure is 760 mmHg, vacuum is 0 mHg).
mHg). The above-mentioned stir-fry seasoning composition is filled in a container, sealed, cooled, and commercialized. The cooling may be performed by leaving the stir-fry seasoning in a normal temperature atmosphere. Alternatively, rapid cooling may be performed by immersion in cold water or the like.

[0012]

[Effect of the Invention] By using the stir-fry seasoning composition of the present invention, the amount of water flowing out when cooking the stir-fry can be reduced as compared with the case of using the conventional stir-fry. The stir-fried but not watery stoves can be made even on a stove with low heat.

[0013]

EXAMPLES Example 1 (Production of Stir-Fried Seasonings) First, 41 parts by weight of a liquid oil and fat and 5 parts by weight of a glycerin fatty acid ester were heated and mixed at 85 ° C., and 5 parts by weight of a meat extract and 5 parts by weight of soy sauce were added thereto. In addition, the mixture was emulsified with a homogenizer to obtain 56 parts by weight of an emulsified composition. Next, 8 parts by weight of etherified starch, 12 parts by weight of salt, and 7 parts by weight of sucrose 7 were added to 56 parts by weight of the emulsified composition.
Parts by weight, 17 parts by weight of the powder seasoning are added in the order of description,
The mixture was stirred at a high speed under a reduced pressure of 300 mmHg and uniformly mixed. As a result, 100 parts by weight of a soy sauce-flavored vegetable stir-fried seasoning composition was obtained.

(Preparation of Stir-fried Vegetables) Stir-fried vegetables were prepared using the above-mentioned seasoning composition of stir-fried vegetables. Put a tablespoon of salad oil in a frying pan and heat for 60 seconds, then put 80 parts by weight of sliced pork in this frying pan and fry for 30 seconds. Next, 120 parts by weight of cabbage, 150 parts by weight of bean sprouts, and 30 parts by weight of sliced carrots are put in the above frying pan and lightly fried for 60 seconds on high heat. Remove the frying pan from the heat, add 40 parts by weight of the seasoned vegetables and mix for 20 seconds. The mixture was heated again with stirring over high heat for 30 seconds to obtain 350 parts by weight of fried vegetables. (Evaluation of Stir-fried Vegetables) During the cooking, almost no water came out of the frying pan. Therefore, it was possible to cook the stir-fried vegetables without watery.

Example 2 (Production of a stir-fry seasoning) 41 parts by weight of a liquid oil and fat and 5 parts by weight of a glycerin fatty acid ester were heated and mixed at 85 ° C., and then the above heated mixture was emulsified with a homogenizer to obtain an emulsified composition of 46 parts by weight. Got a part. Next, the above emulsified composition 4
To 6 parts by weight, 8 parts by weight of etherified starch, 12 parts by weight of sodium chloride, 7 parts by weight of sucrose, and 27 parts by weight of powder seasoning were added in the stated order, and uniformly mixed by high-speed stirring under a reduced pressure atmosphere of 300 mmHg. . As a result, 100 parts by weight of the vegetable stir-fry seasoning composition was obtained. The vegetable stir-fry seasoning composition was prepared in the same manner as in Example 1 to prepare a vegetable stir-fry, to obtain 350 parts by weight of the vegetable stir-fry. During the cooking of the above-mentioned stir-fried vegetables, almost no water came out of the frying pan, so the finished stir-fried vegetables did not feel watery. In addition, the above-mentioned stir-fried vegetables did not cause water separation even after a lapse of time after cooking, and maintained a good appearance, that is, a non-chattered appearance.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Tomoko Funakoshi 1-5-7 Mikitei Sakaecho, Higashi Osaka City, Osaka Inside House Foods Co., Ltd. No. 7 House Food Co., Ltd. F term (reference) 4B016 LC02 LG05 LK05 LK06 LK09 LP05 4B047 LB09 LE02 LF01 LG10 LG27 LG36 LP02 LP03 LP05

Claims (5)

[Claims] 1. A W / O-type seasoning composition for stir-fry having a water content of 10% by weight or less, wherein starch particles are dispersed in a continuous phase of fats and oils, and the starch is not swollen or incomplete. A seasoning composition for a stir-fry, wherein the composition is in a swollen state. 2. The composition according to claim 1, wherein the starch granules are crosslinked starch. 3. A seasoning composition for stir-fried vegetables.
Or the composition according to any one of 2. 4. A method for producing a W / O-type seasoning composition for stir-fry having a water content of 10% by weight or less, wherein an emulsifier is added to fats and oils, followed by heating and mixing, and the resulting mixture is not swelled. Alternatively, the method comprises adding starch granules in an incompletely swollen state, and then uniformly mixing the resulting mixture to disperse the starch granules in a continuous phase of fats and oils. 5. The production method according to claim 4, wherein the starch granules are added in an amount of 2 to 15% based on the weight of the whole seasoning composition.