JP2003274894A - Highly viscous seasoning composition for dressing on food - Google Patents
Highly viscous seasoning composition for dressing on foodInfo
- Publication number
- JP2003274894A JP2003274894A JP2002100021A JP2002100021A JP2003274894A JP 2003274894 A JP2003274894 A JP 2003274894A JP 2002100021 A JP2002100021 A JP 2002100021A JP 2002100021 A JP2002100021 A JP 2002100021A JP 2003274894 A JP2003274894 A JP 2003274894A
- Authority
- JP
- Japan
- Prior art keywords
- seasoning composition
- oil
- starch
- seasoning
- container
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Grain Derivatives (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、澱粉および油脂を含有
し、表面に油層を有する高粘性のあんかけ用の調味組成
物に関するものであり、特に、製造特性、充填特性及び
包装材料（容器）からの剥離性（取り出し易さ）に優れ
たあんかけ用調味組成物に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a highly viscous seasoning composition for starching, which contains starch and fats and oils and has an oil layer on the surface, and particularly to production characteristics, filling characteristics and packaging materials (containers). The present invention relates to a seasoning composition for sauce, which has excellent releasability (easiness to take out).
【０００２】[0002]
【従来の技術】あんかけ（餡掛）とは、調味しただし汁
や料理した煮汁にかたくり粉やくず粉などの澱粉の水溶
きを加えて調製したとろみのある調味液のことである。
あんかけは、和風料理（だいこん、かぶなどのあんかけ
野菜、あんかけ豆腐など）はもとより、中華料理（八宝
菜、中華丼、天津丼など）でも汎用されている。2. Description of the Related Art Ankake is a thick seasoning liquid prepared by adding water soluble starch such as Katakuri powder or waste powder to seasoned broth or cooked broth.
Ankake is used not only in Japanese-style dishes (radish, turnip and other vegetables, ankake tofu, etc.), but also in Chinese dishes (eight treasures, Chinese rice bowl, Tianjin rice bowl, etc.).
【０００３】[0003]
【発明が解決しようとする課題】このようなあんかけ料
理を家庭で簡単に楽しむための食品としては、具材とと
もに調理されたレトルト食品が多数販売されているもの
の、具材を含まないあんかけ専用の調味料はほとんど提
供されていないのが現状である。この理由として、経済
性を担保するため、希釈して使用する高粘性の調味組成
物の提供が必須となるが、高粘性の調味組成物の場合、
以下に示す様々な問題点を有し、このような問題点を解
決しない限り、あんかけ用の高粘性調味組成物の提供は
事実上不可能なことであった。As a food for easily enjoying such an sauce dish at home, although a large number of retort foods cooked together with the ingredients are sold, they are exclusive to the sauce. Currently, most seasonings are not provided. For this reason, in order to ensure economic efficiency, it is essential to provide a highly viscous seasoning composition to be used by diluting, but in the case of a highly viscous seasoning composition,
There are various problems described below, and it is practically impossible to provide a highly viscous seasoning composition for pouring unless the problems are solved.
【０００４】（１）製造タンクの壁面や充填機に調味液
が付着し、製造・充填の効率や歩留りの低下を招く。
（２）加熱殺菌時、加熱温度が高いと付着した調味組成
物が焦げ付き、品質の劣化を招く。
（３）調味組成物が製造設備に付着し易いため、製造ラ
インの洗浄が面倒で、衛生管理の点で問題となる場合が
ある。
（４）調味組成物が包装材料（容器）に残存し、使い勝
手が悪く、容器のリサイクル上も問題となる場合があ
る。(1) The seasoning liquid adheres to the wall surface of the manufacturing tank and the filling machine, resulting in a decrease in manufacturing / filling efficiency and yield. (2) During heat sterilization, if the heating temperature is high, the seasoning composition adhered to the composition burns, resulting in deterioration of quality. (3) Since the seasoning composition easily adheres to the manufacturing equipment, cleaning of the manufacturing line is troublesome, which may cause a problem in hygiene management. (4) The seasoning composition may remain in the packaging material (container), resulting in poor usability and a problem in recycling the container.
【０００５】[0005]
【課題を解決するための手段】本発明者は、上記課題を
解決するために鋭意検討の結果、澱粉を使用して調製す
るあんかけ用調味組成物に、さらに油脂を併用し、これ
らを混合、混練することで表面に油層を有するあんかけ
用高粘性調味組成物を調製することができ、このように
して得られた調味料は、製造特性、充填特性及び包装材
料（容器）からの剥離性が格段に優れていることを見い
だし、本発明を完成させた。すなわち、本発明は、澱粉
および油脂を含有し、表面に油層を有するあんかけ用高
粘性調味組成物に関するものである。Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventor further used oil and fat in combination with a seasoning composition for seasoning prepared using starch, and mixing these. By kneading, a highly viscous seasoning composition for oiling having an oil layer on the surface can be prepared, and the seasoning thus obtained has manufacturing characteristics, filling characteristics, and peelability from the packaging material (container). The present invention has been completed by discovering that it is remarkably excellent. That is, the present invention relates to a highly viscous seasoning composition for soaking, which contains starch and fats and oils and has an oil layer on the surface.
【０００６】[0006]
【発明の実施の形態】本発明の調味組成物は、少なくと
も澱粉および油脂を含有することを特徴とするものであ
る。本発明で使用可能な澱粉としては特に制限はなく、
天然澱粉または化工澱粉を挙げることができ、より好ま
しくは化工澱粉が好適である。具体的に、天然澱粉とし
ては、小麦澱粉、馬鈴薯澱粉、甘藷澱粉、とうもろこし
澱粉、タピオカ澱粉等を例示することができ、化工澱粉
としては、上記天然澱粉をヒドキシプロピル、エピクロ
ルヒドリン、リン酸、アジピン酸、酢酸等により置換及
び／または架橋された澱粉を例示することができる。BEST MODE FOR CARRYING OUT THE INVENTION The seasoning composition of the present invention is characterized by containing at least starch and fats and oils. The starch that can be used in the present invention is not particularly limited,
A natural starch or a modified starch can be mentioned, More preferably, a modified starch is suitable. Specific examples of natural starch include wheat starch, potato starch, sweet potato starch, corn starch, tapioca starch, and the like. Examples thereof include starch substituted and / or crosslinked with acid, acetic acid and the like.
【０００７】本発明で使用する油脂としては、食用油脂
であれば特に制限はなく、例えばあまに油、桐油、サフ
ラワー油、かや油、くるみ油、けし油、ひまわり油、綿
実油、菜種油、大豆油、からし油、カポック油、米糠
油、ごま油、とうもろこし油、落花生油、オリーブ油、
つばき油、茶油、ひまし油、やし油、パーム油、パーム
各油、カカオ脂、シア脂、ボルネオ脂などの植物油脂
や、魚油、鯨油、牛脂、豚脂、羊油、などの動物油脂が
挙げられる。The fats and oils used in the present invention are not particularly limited as long as they are edible fats and oils. For example, linseed oil, tung oil, safflower oil, cane oil, walnut oil, poppy seed oil, sunflower oil, cottonseed oil, rapeseed oil, Soybean oil, mustard oil, kapok oil, rice bran oil, sesame oil, corn oil, peanut oil, olive oil,
Vegetable oils such as camellia oil, tea oil, castor oil, coconut oil, palm oil, palm oils, cacao butter, shea butter, and borneo but also animal oils such as fish oil, whale oil, beef tallow, lard, sheep oil, etc. Can be mentioned.
【０００８】澱粉及び油脂の含有量は、高粘性を維持
し、調味組成物の水性成分と油性成分の分離が生じない
範囲で使用すればよく、具体的には、澱粉の含有量とし
ては、３重量％以上、３０重量％以下、好ましくは８重
量％以上、２０重量％以下である。また、油脂の含有量
としては、１重量％以下、５０重量％以下、好ましくは
８重量％以上、１６重量％以下とするのがよい。[0008] The content of starch and fats and oils may be such that it maintains a high viscosity and does not cause separation of the aqueous and oily components of the seasoning composition. Specifically, the content of starch is It is 3% by weight or more and 30% by weight or less, preferably 8% by weight or more and 20% by weight or less. The content of fats and oils is 1% by weight or less and 50% by weight or less, preferably 8% by weight or more and 16% by weight or less.
【０００９】本発明の調味組成物には、上記成分以外
に、水、醤油、糖類、食酢、食塩、うま味調味料類、エ
キス類、香辛料、発酵調味料、アルコールなど含んでい
てもよく、求められる味覚に応じて適宜選定して使用す
ればよい。The seasoning composition of the present invention may contain water, soy sauce, sugar, vinegar, salt, umami seasonings, extracts, spices, fermented seasonings, alcohol, etc. in addition to the above components. It may be appropriately selected and used according to the taste.
【００１０】本発明の調味組成物は、表面に油層を有す
る高粘性の調味組成物である。このような調味組成物の
調製は、たとえば、全ての原料を所定温度（たとえば、
１００℃以下）まで加熱しながら混合し、あるいは混練
することで実施することができる。原料の混合及び／ま
たは混練は、市販のニーダー型の装置を使用して行えば
よく、ジャケットを併設するものを用いることにより、
ジャケット内に蒸気または熱水を通すことで、加熱殺菌
と混合混練を同時に行うことができる。The seasoning composition of the present invention is a highly viscous seasoning composition having an oil layer on the surface. Preparation of such seasoning composition, for example, all the raw materials at a predetermined temperature (for example,
It can be carried out by mixing or kneading while heating up to 100 ° C. or less). The mixing and / or kneading of the raw materials may be carried out using a commercially available kneader type device, and by using the one with a jacket,
By passing steam or hot water through the jacket, heat sterilization and mixing and kneading can be performed at the same time.
【００１１】このように調製した調味組成物は、粘度が
高すぎるため、通常のＢ型粘度計では測定することがで
きない。しかし、あんかけ用調味組成物であるために
は、実際の調理に使用する時の希釈倍率で希釈したとき
の粘度が２００ｃｐ以上、好ましくは１０００ｃｐ以上
であることが肝要である。The thus-prepared seasoning composition has too high a viscosity and cannot be measured by an ordinary B-type viscometer. However, in order to be a seasoning composition for sauce, it is important that the viscosity when diluted with the dilution ratio when used in actual cooking is 200 cp or more, preferably 1000 cp or more.
【００１２】本発明の調味組成物の容器への充填は、常
法によって行うことができる。すなわち、充填する容器
としては、調味料の容器として通常使用されているもの
であればよく、たとえば、ビン、缶、あるいはナイロ
ン、ポリエチレン、ポリエチレンテレフタレート、ポリ
プロピレン、ポリスチレン、セロファン等の包材もしく
はこれらの組み合わせからなる軟質性あるいは硬質性の
容器（小袋、パウチ、バックインボックス、スタンディ
ングパウチ、ラミコンボトルなど）等を利用することが
できる。また、調味組成物の充填は、高粘性のものを充
填できる市販機器を用い、上記容器に熱充填または無菌
充填すればよい。The filling of the seasoning composition of the present invention into a container can be carried out by a conventional method. That is, the container to be filled may be any one commonly used as a container for seasonings, for example, a bottle, a can, or a packaging material such as nylon, polyethylene, polyethylene terephthalate, polypropylene, polystyrene, cellophane or the like. It is possible to use a flexible or rigid container (a pouch, a pouch, a back-in-box, a standing pouch, a Lamicon bottle, etc.) that is a combination. Further, the seasoning composition may be filled by using a commercially available device capable of filling a highly viscous material, and filling the container with heat or aseptically.
【００１３】[0013]
【発明の効果】本発明の調味組成物は、澱粉および油脂
を必須の成分として含有し、表面に油層を有するあんか
け用高粘性調味組成物であり、１００℃以下の温度で加
熱しながら、澱粉、油脂及びその他の原料を混合、混練
することで調製することができる。このようにして得ら
れた本発明の調味組成物は、調理に使用する時の希釈倍
率で希釈したときの粘度が２００ｃｐ以上で、表面に油
層を有するため、製造・充填装置や容器に付着せず、従
来の高粘性調味組成物と比べて製造特性、充填特性及び
包装材料（容器）からの剥離性の優れた従来にはない特
性を有するあんかけ用高粘性調味組成物である。EFFECTS OF THE INVENTION The seasoning composition of the present invention is a highly viscous seasoning composition for soaking, which contains starch and fats and oils as essential components and has an oil layer on the surface thereof. It can be prepared by mixing and kneading oils and fats and other raw materials. The seasoning composition of the present invention thus obtained has a viscosity of 200 cp or more when diluted at a dilution ratio when used for cooking, and has an oil layer on the surface, and therefore it cannot be attached to a manufacturing / filling device or a container. In addition, it is a highly viscous seasoning composition for pouring, which has unprecedented properties of excellent manufacturing characteristics, filling characteristics, and peelability from a packaging material (container) as compared with conventional high viscous seasoning compositions.
【００１４】[0014]
【実施例】次に実施例により本発明を具体的に説明する
が、本発明がこれに限定されるものではない。また、％
はすべて重量％である。EXAMPLES The present invention will now be specifically described with reference to examples, but the present invention is not limited thereto. Also,%
Are all% by weight.
【００１５】実施例１
下記の組成で原料を攪拌混合し、加熱・混練した後、ポ
リエチレン製容器に充填して、本発明の調味組成物とし
た。なお、食用油脂の配合量は、０％（比較例）、４％
（本発明１）、８％（本発明２）、１２％（本発明
３）、１６％（本発明４）、２０％（本発明５）とし
た。Example 1 Raw materials having the following composition were mixed by stirring, heated and kneaded, and then filled in a polyethylene container to obtain a seasoning composition of the present invention. The amount of edible oil / fat is 0% (comparative example), 4%
(Invention 1), 8% (Invention 2), 12% (Invention 3), 16% (Invention 4), and 20% (Invention 5).
【００１６】＜あんかけ用調味組成物の配合＞ しょうゆ ２０．０％ でんぷん １２．０％ 砂糖 ７．０％ 魚介エキス ５．０％ 畜肉エキス ５．０％ うまみ調味料 １．０％ 香辛料 ０．５％ 食酢 １．５％ 食用油脂 所定量 水 残部<Composition of seasoning composition for sauce> Soy sauce 20.0% Starch 12.0% 7.0% sugar Seafood extract 5.0% Meat extract 5.0% Umami seasoning 1.0% Spice 0.5% Vinegar 1.5% Edible oil and fat Remaining water
【００１７】上記の本発明１〜５、比較例１の調味組成
物を以下の方法で、製造特性、充填特性、容器からの剥
離性を評価した。その結果を表１に示す。表１から明ら
かなように、油脂を配合しないと製造・充填ともに困難
で、容器に調味組成物が付着・残存してしまう（比較
例）。これに対し、油脂を配合したもの（本発明の組成
物）は、製造・充填特性とも良好で、容器からの剥離性
も問題がなかった。The seasoning compositions of the above inventions 1 to 5 and comparative example 1 were evaluated for production characteristics, filling characteristics, and peelability from containers by the following methods. The results are shown in Table 1. As is clear from Table 1, both the production and the filling are difficult and the seasoning composition adheres to and remains in the container unless a fat is blended (Comparative Example). On the other hand, the composition containing the oil and fat (the composition of the present invention) had good manufacturing and filling characteristics, and there was no problem in peelability from the container.
【００１８】（１）製造特性
１００Ｌ製造用ニーダータンクにて、上記配合の本発明
１〜５、比較例１の調味組成物を製造し、製造状況を観
察し、以下の３段階で評価した。
◎ ：タンクの側面に調味組成物が付着せず、問題なく
製造できる。
○ ：タンクの側面に調味組成物が付着するが、問題な
く製造できる。
×：タンクの側面に調味組成物が付着し、製造が困難で
ある。(1) Manufacturing characteristics A seasoning composition of the present invention 1 to 5 and Comparative Example 1 having the above-mentioned composition was manufactured in a 100-liter manufacturing kneader tank, and the manufacturing situation was observed and evaluated in the following three stages. ⊚: The seasoning composition does not adhere to the side surface of the tank and can be produced without problems. ◯: Although the seasoning composition adheres to the side surface of the tank, it can be produced without any problem. X: The seasoning composition adheres to the side surface of the tank and is difficult to manufacture.
【００１９】（２）充填特性
製造した上記各調味組成物を卓上定量自動充填機でポリ
エチレン製容器に充填し、充填状況を観察し、以下の３
段階で評価した。
◎ ：定量的に良好に充填できる。
○ ：定量的に充填できる。
×：充填が困難である。(2) Filling characteristics Each of the above seasoning compositions produced was filled in a polyethylene container by a table-top quantitative automatic filling machine, and the filling state was observed.
The grade was evaluated. ⊚: Quantitatively good filling is possible. ○: Can be filled quantitatively. X: Filling is difficult.
【００２０】（３）容器からの剥離性
充填した各調味組成物を取り出し、容器からの剥離性を
確認し、以下の３段階で評価した。
◎ ：良好に付着することなく取り出せる。
○ ：ほぼ付着することなく取り出せる。
×：包材に調味組成物が付着・残存する。(3) Releasability from the container Each filled seasoning composition was taken out, the releasability from the container was confirmed, and the following three grades were evaluated. ⊚: Can be taken out without adhering well. ◯: Can be taken out with almost no adhesion. X: The seasoning composition adheres to and remains on the packaging material.
【００２１】（４）粘度
各調味組成物を３倍希釈し、粘度を測定した。なお、測
定はＢ型粘度計を用い、２５℃、３０ｒｐｍの条件下、
Ｎｏ．２のローターを用いて測定した。(4) Viscosity Each seasoning composition was diluted 3 times and the viscosity was measured. The measurement was performed using a B type viscometer under the conditions of 25 ° C. and 30 rpm,
No. It measured using the rotor of 2.
【００２２】[0022]
【表１】 [Table 1]
【００２３】実施例２
下記の組成で原料を攪拌混合し、加熱・混練した後、ポ
リエチレン製容器に充填して、本発明の調味組成物とし
た。なお、でんぷんの配合量は、２％（比較例２）、１
０％（本発明６）、１５％（本発明７）、２０％（本発
明８）、２５％（本発明９）とした。Example 2 Raw materials having the following composition were mixed by stirring, heated and kneaded, and then filled in a polyethylene container to obtain a seasoning composition of the present invention. The starch content was 2% (Comparative Example 2), 1
It was set to 0% (invention 6), 15% (invention 7), 20% (invention 8) and 25% (invention 9).
【００２４】＜あんかけ用調味組成物の配合＞ しょうゆ ２０．０％ 食用油脂 １０．０％ 砂糖 ７．０％ 魚介エキス ５．０％ 畜肉エキス ５．０％ うまみ調味料 １．０％ 香辛料 ０．５％ 食酢 １．５％ でんぷん 所定量 水 残部<Composition of seasoning composition for sauce> Soy sauce 20.0% Edible oil and fat 10.0% 7.0% sugar Seafood extract 5.0% Meat extract 5.0% Umami seasoning 1.0% Spice 0.5% Vinegar 1.5% A certain amount of starch Remaining water
【００２５】上記の本発明１〜４の調味組成物を実施例
１と同じ方法で、製造特性、充填特性、容器からの剥離
性を評価した。なお、粘度測定はＢ型粘度計を用い、以
下の条件で行った。
本発明６：２５℃、６ｒｐｍ、Ｎｏ．２ローター
本発明７：２５℃、６ｒｐｍ、Ｎｏ．２ローター
本発明８：２５℃、６ｒｐｍ、Ｎｏ．３ローター
本発明９：２５℃、６ｒｐｍ、Ｎｏ．４ローター
比較例２：２５℃、６ｒｐｍ、Ｎｏ．２ローターThe above seasoning compositions of the present invention 1 to 4 were evaluated in the same manner as in Example 1 for production characteristics, filling characteristics, and peelability from a container. The viscosity was measured using a B-type viscometer under the following conditions. Present Invention 6: 25 ° C., 6 rpm, No. 2 Rotor Invention 7: 25 ° C., 6 rpm, No. 2 2 Rotor Invention 8: 25 ° C., 6 rpm, No. 2 3 rotor invention 9: 25 ° C, 6 rpm, No. 3 rotor 4 rotor comparative example 2: 25 degreeC, 6 rpm, No. 2 rotors
【００２６】表２には示していないが、でんぷんを２％
しか含有しないもの（比較例２）は、３倍希釈時の粘度
が２００ｃｐ以下で、あんかけ用調味組成物としては不
適であった。しかし、１０％以上のでんぷんを配合した
もの（本発明の組成物）は、製造・充填特性とも良好
で、容器からの剥離性も問題がなかった。Although not shown in Table 2, 2% of starch is used.
The composition containing only this (Comparative Example 2) had a viscosity of 200 cp or less at the time of 3-fold dilution, and was not suitable as a seasoning composition for sauce. However, the one containing 10% or more of starch (the composition of the present invention) had good manufacturing and filling characteristics, and there was no problem in peelability from the container.
【００２７】[0027]
【表２】 [Table 2]
Claims (5)
有するあんかけ用高粘性調味組成物。1. A high-viscosity seasoning composition for starch, which contains starch and fats and oils and has an oil layer on the surface.
る、請求項１記載の調味組成物。2. The seasoning composition according to claim 1, wherein the starch is a natural starch or a modified starch.
重量％それぞれ含有することを特徴とする、請求項１記
載の調味組成物。3. Starch 3 to 30% by weight, and fats and oils 1 to 50
The seasoning composition according to claim 1, wherein the seasoning composition contains each of the components by weight%.
きの粘度が２００ｃｐ以上である、請求項１記載の調味
組成物。4. The seasoning composition according to claim 1, which has a viscosity of 200 cp or more when diluted at a magnification when used for cooking.
粉、油脂及びその他の原料を混合、混練して調製した、
請求項１記載の調味組成物。5. A starch, an oil and fat and other raw materials are mixed and kneaded while heating at a temperature of 100 ° C. or lower,
The seasoning composition according to claim 1.
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| JP2002100021A JP3773108B2 (en) | 2002-01-18 | 2002-04-02 | High viscosity seasoning composition for bean paste |
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| JP2002-9399 | 2002-01-18 | ||
| JP2002009399 | 2002-01-18 | ||
| JP2002100021A JP3773108B2 (en) | 2002-01-18 | 2002-04-02 | High viscosity seasoning composition for bean paste |
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| JP3773108B2 JP3773108B2 (en) | 2006-05-10 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007330214A (en) * | 2006-06-19 | 2007-12-27 | Ok Food Industry Co Ltd | Liquid fried bean curd, packed liquid fried bean curd, and method for producing rolled sushi using the liquid fried bean curd and packed liquid fried bean curd |
| JP2014233207A (en) * | 2013-05-30 | 2014-12-15 | 日清食品冷凍株式会社 | Base for thick soup |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6296075A (en) * | 1985-10-22 | 1987-05-02 | House Food Ind Co Ltd | Seasoning solution for cooking for electronic oven |
| JPH10191926A (en) * | 1997-01-17 | 1998-07-28 | Nakano Vinegar Co Ltd | High-viscosity seasoning liquid |
-
2002
- 2002-04-02 JP JP2002100021A patent/JP3773108B2/en not_active Expired - Lifetime
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6296075A (en) * | 1985-10-22 | 1987-05-02 | House Food Ind Co Ltd | Seasoning solution for cooking for electronic oven |
| JPH10191926A (en) * | 1997-01-17 | 1998-07-28 | Nakano Vinegar Co Ltd | High-viscosity seasoning liquid |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007330214A (en) * | 2006-06-19 | 2007-12-27 | Ok Food Industry Co Ltd | Liquid fried bean curd, packed liquid fried bean curd, and method for producing rolled sushi using the liquid fried bean curd and packed liquid fried bean curd |
| JP2014233207A (en) * | 2013-05-30 | 2014-12-15 | 日清食品冷凍株式会社 | Base for thick soup |
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|---|---|
| JP3773108B2 (en) | 2006-05-10 |
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