JP2001333730A - Seasoning for rice gruel - Google Patents

Abstract

PROBLEM TO BE SOLVED: To develop a viscous liquid seasoning for rice gruel able to put over a desired part on the rice gruel without flowing downward and penetrating into the rice gruel at the time of eating, and capable of easily being mixed with the gruel. SOLUTION: This seasoning for the rice gruel is the seasoning used at the time of eating, obtained by adding a viscosity stabilizer and a viscosity- imparting agent to a seasoning and having 1,000-7,500 cp viscosity.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a seasoning for porridge. More specifically, the present invention relates to a seasoning used for eating porridge, which is provided with an appropriate viscosity by adding a viscosity stabilizer and a viscosity-imparting agent.

[0002]

2. Description of the Related Art Heretofore, as a seasoning used for eating porridge, a high-viscosity paste type such as kneaded plum or seaweed tsukudani or a dry type such as sprinkle has been used. However, they have a problem that they do not disperse well in the porridge because the viscosity is too high, and the drying ingredients are not easily adapted to the porridge. In addition, honey is sometimes used for Chinese porridge and the like, but the staticity on the porridge (persistence on the surface layer of the porridge) is poor and the appearance is not good. In addition, as a topping of porridge, dried fruits,
Ice sugar, brown sugar, sesame, incense, kinako, butter, jam and the like are used. As side dishes, milk, petan, dried plum, tsukudani and the like are used. However, heretofore, there has been no liquid viscous seasoning suitable for porridge, such as the seasoning of the present invention, which is used when eating porridge.

[0003]

In view of the above, the present inventors consider the current state of the condiment for porridge as described above, and when added to the porridge at the time of eating, a certain position on the porridge, particularly the surface layer portion. The purpose of this study is to develop a liquid viscous seasoning for porridge that has the characteristics of being able to stand still, not to run down or penetrate into the interior, and to mix naturally with porridge just by stirring lightly. went. That is, a liquid viscous seasoning, which is not a seasoned porridge of a finished product preliminarily seasoned with a seasoning (JP-A-56-17888), but which is added in a small amount at the time of eating the porridge so that the porridge can be eaten deliciously. Development is the goal of the present invention.

[0004]

In order to achieve the above object, xanthan gum is added as a viscosity stabilizer to a seasoning liquid prepared using a basic seasoning such as sugar, soy sauce, salt, mirin, and dashi. A seasoning imparted with an appropriate viscosity by adding waxy constarch-modified starch as an agent, specifically 1000 to 7500 cp, preferably 150
When a seasoning was prepared so as to have a viscosity of 0 to 5000 cp, it was found that such a seasoning was a liquid viscous seasoning for porridge suitable for the above purpose. The present invention has been completed based on such findings.

[0005] The present invention according to claim 1 is a seasoning used at the time of eating, wherein the viscosity obtained by adding a viscosity stabilizer and a viscosity-imparting agent to a seasoning liquid is from 1000 cp to 7500 c.
It is a seasoning for porridge which is not more than p. The present invention according to claim 2, wherein the viscosity stabilizer is xanthan gum, tamarind gum,
Guar gum, locust bean gum, carrageenan or a processed product thereof, wherein the viscosity-imparting agent is corn, tapioca, potato, sweet potato, wheat, rice, starch obtained from flour or a processed product thereof. The seasoning for porridge according to claim 1, which is selected from at least one of starch.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The seasoning according to the present invention is obtained by adding a viscosity stabilizer and a viscosity imparting agent to a seasoning liquid.
It is a liquid seasoning with appropriate viscosity. The seasoning liquid can be obtained by appropriately selecting and blending among basic seasonings such as sugar, soy sauce, salt, mirin, and soup stock.
Note that, if desired, common components such as fragrances and food colorings can be appropriately added. As the viscosity stabilizer, those which stabilize the viscosity may be used, for example, xanthan gum, tamarind gum, guar gum, locust bean gum, carrageenan, etc., and further processed products thereof can be used, and one or more of these can be used. Use in combination. The viscosity imparting agent may be one that imparts viscosity, such as corn, tapioca, potato, sweet potato, wheat,
There are rice, waste flour, etc., and starches obtained from these, such as constarch, waxy corn starch, tapioca starch, potato starch, etc., as well as modified starches thereof, are used alone or in combination of two or more.

The seasoning according to the present invention is prepared by adding 0.1 to 10.0 parts by weight of a viscosity stabilizer and 0.1 to 40.0 parts by weight of a viscosity imparting agent to 1000 parts by weight of a seasoning liquid. , Finally 1000 to 7500 cp, preferably 15
It is prepared so as to have a viscosity of 00 to 5000 cp. In addition, when eating the porridge, in addition to the seasoning according to the present invention, for example, kneaded plum, seaweed tsukudani, dried sprinkle, paste and cut vegetables, meat products, fish and shellfish, etc. as appropriate Has no restrictions on healthy people. However, for elderly people and infants, such as people with handicap in chewing ability and swallowing ability, and people who need to restrict their diet due to clinical symptoms, such as sick people, follow the instructions of a dietitian or doctor to determine the condition. It is necessary to select the material, size, properties, etc. according to the condition and symptoms.

[0008] The seasoning thus obtained is used when eating porridge. That is, when an appropriate amount of seasoning is added to the porridge served in the container, the seasoning stops at a certain position on the porridge and does not flow down or permeate into the inside. For this reason, the color resulting from the seasoning itself and its additives is imparted to the rice porridge, giving a beautiful appearance.
In addition, the seasoning mixes naturally with the porridge just by stirring lightly when eating.

[0009]

EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples. Example 1 Seasoning for porridge according to the present invention (composition: 2 parts by weight of xanthan gum, 30 parts by weight of waxy corn starch-processed starch, 100 parts by weight of sugar, 30 parts by weight of soy sauce, 20 parts by weight of salt, 150 parts by weight of mirin, and the rest water) Xanthan gum is trade name: Echo gum, manufactured by Dainippon Pharmaceutical Co., Ltd., and waxy corn starch processed starch is trade name: eclipse neobis C-10, Nippon Shokuhin Kako Co., Ltd. The viscosity was measured for each of the seasonings and commercially available seasonings, and the staticness and ease of adaptation to the porridge when these seasonings were added to the porridge were evaluated by a sensory test. The results are shown in Table 1. The viscosity was measured using a B-type viscometer manufactured by Tokyo Keiki Co., Ltd. The number of revolutions was set to 30 revolutions / min. The viscosity of the seasoning was measured by appropriately using the rotors 1 to 4 according to the sample. The sample temperature at the time of measurement was set to 50 ° C., which is the average seasoning temperature at the time of eating. The staticity was evaluated by adding 10 g of each seasoning to 250 g of porridge, and visually determining the staticity on the porridge after standing for 1 minute. The evaluation was performed by 20 experienced panelists according to the following criteria, and the average value was obtained. ◎: Completely stationary without flowing, ○: Almost stationary,
△: Slightly flowing, ×: Falling down The evaluation of familiarity is 10 g of each seasoning on 250 g of porridge.
The degree of dispersion of each seasoning into the porridge when it was added and stirred 10 times at a speed of 1 revolution per second using a laboratory spatula, the color from each seasoning liquid was mixed with the porridge, and the color distribution of the porridge was The determination was made by visually determining whether the layer was uniform. The evaluation was performed by 20 experienced panelists according to the following criteria, and the average value was obtained. ◎: Completely uniformly dispersed, ：: Almost uniformly dispersed,
Δ: Slightly poor dispersion, ×: Very poor dispersion

[0010]

[Table 1] Table 1

As is clear from the table, high-viscosity products such as boiled plum and seaweed tsukudani are good in staticness, but poor in familiarity with porridge. In addition, honey is easy to adjust to, but poor in staticity. On the other hand, the seasoning according to the present invention is excellent in both staticity and ease of adaptation, and has a good overall evaluation.

Example 2 Various seasonings having adjusted viscosity were prepared, and the staticity on the porridge and the ease of adaptation to the porridge at each viscosity were evaluated.
The method of measuring the viscosity and the evaluation method by the sensory test are the same as in Example 1. The results obtained are shown in Table 2. The seasoning was prepared by adding 100 parts by weight of sugar, 30 parts by weight of soy sauce, and 20 parts of salt.
Xanthan gum (trade name: Echogum, manufactured by Dainippon Pharmaceutical Co., Ltd.) 2
Parts by weight, waxy corn starch-processed starch (trade name: Nissan Neobis C-10, manufactured by Nippon Shokuhin Kako Co., Ltd.) 0 to 50
The addition was carried out so that the total amount was 1000 parts by weight by adding water and the remainder with water. This seasoning was evaluated for viscosity measurement, staticness, and ease of adaptation in the same manner as in Example 1.

[0013]

[Table 2] Table 2

As is clear from Table 2, regarding the staticness, no. The seasonings in the low viscosity region of Nos. 1 to 3 flowed down from the porridge and were not good. After 5
The higher the viscosity, the better. In addition, as for the ease of adaptation, see No. 1; Seasonings of Nos. 3 to 9, particularly No. 3 6,
Seasoning No. 7 was good. However, low viscosity region, especially N
o. The seasonings 1 and 2 had low starch concentrations, were hardly compatible with the starchy porridge, and were poor in dispersibility. One of the causes of the poor adaptability of these seasonings is considered to be poor staticness. On the other hand, in the high viscosity region, 1
The seasonings 0 and 11 were difficult to disperse the seasoning and the porridge when stirred, and were not familiar. Comprehensively evaluated from the above results, the viscosity of the seasoning required for good staticness on the porridge, good appearance, and easy to adjust to the porridge is 1000 to 7500 cp, preferably 1500 to 5 cp.
000 cp.

Example 3 Various seasonings whose viscosity was adjusted in accordance with the formulation shown in Table 3 below were prepared, and each was evaluated for staticity on porridge and ease of adaptation to porridge and their overall evaluation. Was. Table 4 shows the obtained results. In this example, xanthan gum used was trade name: Echo Gum, manufactured by Dainippon Pharmaceutical Co., Ltd., and tapioca processed starch was used: trade name: rose (acetylated crosslinked starch), manufactured by Matsutani Chemical Co., Ltd.

[0016]

[Table 3] Table 3

[0017]

[Table 4] Table 4

Example 4 Various seasonings whose viscosity was adjusted in accordance with the formulation shown in Table 5 below were prepared, and each was evaluated for staticity on porridge, ease of adaptation to porridge, and comprehensive evaluation thereof. Was. In this example, tamarind gum is trade name: Glyloid 3S, manufactured by Dainippon Pharmaceutical Co., Ltd., and waxy corn starch-modified starch is trade name: Nissho Neobis C
-10, manufactured by Nippon Shokuhin Kako Co., Ltd., tapioca processed starch is trade name: Rose (acetylated crosslinked starch), Matsutani Chemical Co., Ltd.
And potato-processed starch are trade name: Farinex VA7
0, manufactured by Matsutani Chemical Co., Ltd., respectively.

[0019]

[Table 5] Table 5

[0020]

[Table 6] Table 6

As is evident from Table 6, the seasonings having the viscosity within the range specified in the present invention were evaluated as generally excellent.

[0022]

The seasoning for porridge of the present invention has a viscosity of 1000
Because it is prepared so as to be cp or more to 7500 cp or less, when placed on the porridge at the time of eating the porridge, it does not stop at a certain position on the porridge, does not run down, and does not penetrate into the inside It has the property of mixing with porridge naturally just by stirring lightly when eating. Such an effect can be exerted regardless of whether the porridge at the time of eating is low temperature, normal temperature, or heated.

Since the seasoning for porridge of the present invention is well-adapted to porridge, it is effective in increasing the variety of meals, increasing appetite, and increasing the rate of nutrient absorption, even for those who frequently eat porridge. You can expect.

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Claims (2)

[Claims] Claims: 1. A seasoning used for eating, which has a viscosity of 1 when a viscosity stabilizer and a viscosity imparting agent are added to a seasoning liquid.
A porridge seasoning having a size of from 000 cp to 7500 cp. 2. The viscosity stabilizer is selected from at least one of xanthan gum, tamarind gum, guar gum, locust bean gum, carrageenan or a processed product thereof, and the viscosity-imparting agent is corn, tapioca, potato, potato 2. The seasoning for porridge according to claim 1, wherein the seasoning is selected from at least one of starch obtained from wheat, rice, flour or processed starch thereof.