JP2005224201A - Salting seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a salting seasoning in which a palatable ingredient and a nutritional ingredient are collectively well-balanced and saltiness is softened to make the taste mild and the taste of a cooking ingredient is emphasized. <P>SOLUTION: This salting seasoning in which one or two kinds of raw materials selected from an oyster paste and an oyster extract are mixed with one or more kinds of salts selected from a sea salt and a rock salt is obtained by mixing 100 wt.% oyster raw material with 3-90 wt.% salt or mixing 100 wt.% salt with 1-100 wt.% oyster raw material or the salting seasoning in which one or two kinds of powder selected from whole grain powder of oyster and oyster extract powder are mixed with one or more kinds of salts selected from the sea salt and the rock salt is obtained by mixing 100 wt.% oyster raw material with 2-90 wt.% salt or mixing 100 wt.% salt with 0.5-100 wt.% oyster raw material. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

The present invention relates to a salty seasoning in which an umami ingredient and a salt are mixed to constitute an umami ingredient and a nutritional ingredient in a well-balanced manner.

Salt has been improved mainly for convenience as a food essential for life support functions. In recent years, in addition to the diversification and health of the diet, there are many salt seasonings aimed at functionality such as improving taste, adding fragrance and imparting nutritional components.

Many of these are obtained by adding an extract of umami components or spices to improve the taste. Moreover, from a health aspect, it is the one to which a mineral component that is considered to be insufficient ingestion is added, or a raw material for health food is mixed.

For example, in the case of adding an umami component, a spice and a mineral component, JP-A-5-103628 discloses a salt seasoning mixed with a spice, a chemical seasoning or calcium, and JP-A 2002-345430 discloses an acidic amino acid and a basic amino acid. And a salty seasoning containing succinic acid. In those mixed with raw materials used for health foods, Japanese Laid-Open Patent Publication No. 9-266765 has a salt-based seasoning with powdered herbs in Japanese Laid-Open Patent Publication No. 2003-169628 .
JP-A-5-103628 Japanese Patent Laid-Open No. 2002-345430 JP-A-9-266765 JP2003-169628

However, since the umami component and the nutritional component contained in these salt seasonings are constituted by adding one or more components depending on the respective purposes, the contained components are biased, and the umami is produced. It cannot be a seasoning in which ingredients and nutritional ingredients are composed in a well-balanced manner.

An object of the present invention is to provide a salty seasoning that is composed of a umami component and a nutritional component in a well-balanced manner and softens the saltiness to make a mellow taste and enhance the taste of the cooking material.

Therefore, the present invention has been completed as a result of a prototype study focusing on oysters containing 20 or more amino acids and many other nutritional components, and the nutritional components are well-balanced. It was.

The present invention relates to the following (1) and (2).
(1) A oyster paste or oyster extract, which is a salty seasoning in which one or two oyster raw materials are mixed with sea salt or one of two or more salt salts. A salty seasoning comprising 3% to 90% by weight of salt or 100% by weight of salt mixed with 1 to 100% by weight of oyster raw material.

(2) A salty seasoning in which oyster whole grain powder or oyster extract powder is mixed with one kind or two kinds of oyster raw materials and sea salt or one kind of salt of rock salt with a mixture of one kind or two or more kinds. A salty seasoning comprising 100% by weight of a raw material and 2 to 90% by weight of a salt, or 100% by weight of a salt and 0.5 to 100% by weight of an oyster raw material.

The salty seasoning according to the present invention is composed of an umami component and a nutritional component in a well-balanced manner, can soften the saltiness and have a mellow taste, and can enhance the taste of the cooking material.

For oyster paste, raw oyster is pulverized and ground, then added with an antioxidant and heated at a temperature of 90 ° C or higher for 20 minutes. Vitamin E and C were used as the antioxidant, but other antioxidants may be used alone or in combination as long as the flavor is not impaired. The oyster extract is obtained by heating and concentrating raw oyster broth. If it is more than Brix25.

The whole oyster powder was obtained by freeze-drying the above oyster paste. The oyster extract powder was obtained by spray drying. The drying method may be other drying methods as long as the quality is not impaired.

Sea salt and rock salt are divided into several types depending on the production method, but are not particularly limited. Here, sea salt is natural sea salt and rock salt is mined rock salt. Mining rock salt was dissolved to remove impurities, recrystallized in a kettle and sized through sieving.

After mixing oyster and salt, it was dried until the water content was 1.4% or less. Although the drying method is based on pot-making and microwaves, it is not limited to this method, and other methods such as sun drying, wind drying and vacuum drying may be used.

Examples of the present invention will be described below.
[Example 1] An oyster paste is adjusted to 3% by weight with respect to 100% by weight of natural sea salt and mixed. It was dried with a kettle until the water content was 1.4% or less. Thereafter, the sieving was performed to obtain a salty seasoning.

The main part of this component is shown in Table 1.

[Example 2] The oyster paste is adjusted to 5% by weight with respect to 100% by weight of natural sea salt and mixed. It was dried with a kettle until the water content was 1.4% or less. Thereafter, the sieving was performed to obtain a salty seasoning.

[Example 3] Mixed salt is prepared with the same mass of natural sea salt and rock salt. Adjust to oyster paste 5% by weight with respect to 100% by weight of adjusted salt and mix. It was dried with a kettle until the water content was 1.4% or less. Thereafter, the sieving was performed to obtain a salty seasoning. The mixing ratio of the natural sea salt and the rock salt is not limited to this example, and the ratio may be changed as appropriate.

[Example 4] Mixed salt is prepared with the same mass of natural sea salt and rock salt. Adjust the oyster paste to 20% by weight with 100% by weight of the adjusted salt and mix. It dried with the microwave until the moisture content became 1.4% or less. Thereafter, the sieving was performed to obtain a salty seasoning.

[Example 5] Mixed salt is prepared with the same mass of natural sea salt and rock salt. Adjust to 3% by weight of oyster whole grain powder to 100% by weight of adjusted salt and mix. It dried with the microwave until the moisture content became 1.4% or less. Thereafter, the sieving was performed to obtain a salty seasoning.

The sensory test of the salty seasoning obtained in Examples 1 to 5 was performed. In a comparison between Examples 1 and 2, Example 2 with a higher content of oyster paste increased the umami and reduced saltiness. In comparison between Examples 2 and 3, Example 3 in which rock salt was mixed felt that the saltiness was reduced and the umami taste was stronger. Moreover, in Example 4, since there was much content of an oyster paste, it was an effect more than Example 3. In Example 5, umami and saltiness were similar to those in Example 2.

Next, the salty seasonings obtained in Examples 1 to 5 were used for yudofu, pickles, tempura, rice balls, miscellaneous cooking, fried rice, grilled meat, yakitori, and grilled fish, and a sensory test was performed. Compared with the table salt, all the cooking had a delicious taste with a reduced saltiness. And about cooking with light seasoning, the taste of the cooking material was felt strongly. Especially for yudofu and pickles, the taste of soybeans and the taste of Chinese cabbage were noticeable.

From the above results, by mixing oyster paste, oyster extract alone or in combination with two kinds of oyster raw materials and sea salt, rock salt with one or more kinds of salt, umami ingredients and nutritional ingredients However, it is possible to obtain a salty seasoning that is composed in a well-balanced manner and that softens the saltiness to give a mellow taste and enhance the taste of the cooking material. Moreover, the mixing ratio of the oyster raw material can be arbitrarily adjusted in consideration of the production cost. And it turned out that the component structure of a salty seasoning can be suitably adjusted by mixing 3 to 90 weight% of salt in 100 weight% of oyster raw materials, or 1 to 100 weight% of oyster raw materials in 100 weight% of salt.

Also, when using powder, by mixing oyster raw material mixed with one or two kinds of oyster whole grain powder and oyster extract powder with sea salt and rock salt, one kind or a mixture of two or more kinds In addition, a salty seasoning can be obtained in which the umami component and the nutritional component are configured in a well-balanced manner, and the saltyness is reduced to give a mellow taste and enhance the taste of the cooking material. The mixing ratio of the oyster raw material is arbitrarily adjusted, and the composition of the salty seasoning is suitable by mixing 2 to 90% by weight of salt with 100% by weight of oyster raw material or 0.5 to 100% by weight of oyster raw material to 100% by weight of salt. It was found that it can be adjusted.

And the salty seasoning obtained from these oyster raw materials can be utilized not only for the above-mentioned cooking example but for the general cooking of Japanese food, Chinese food, and Western food. It can also be used as a seasoning ingredient in soy sauce, miso, various sauces, and dressings.

Claims (2)

Oyster paste and extract is a salty seasoning that is a mixture of one or two oyster raw materials and sea salt and one or more salt salts of rock salt. A salty seasoning comprising 3 to 90% by weight of salt or 100% by weight of salt mixed with 1 to 100% by weight of oyster raw material. Oyster whole grain powder, extract powder of one kind or a mixture of two kinds of oyster ingredients and sea salt, rock salt, a salty seasoning that is a mixture of one kind or two or more kinds of salt, oyster ingredients 100 weight 2 to 90% by weight of salt or 100% by weight of salt and 0.5 to 100% by weight of oyster raw material.