JP2007151484A - Chinese mix seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide Chinese mix seasoning giving remarkably excellent aroma and flavor improving effect. <P>SOLUTION: The Chinese mix seasoning comprises sauce obtained by retort sterilizing a solution having water, flavor oil and seasoning as the main ingredients, and starch which is separately put in a package. The Chinese mix seasoning is used to cook Chinese dishes such as bean-curd soup seasoned with red pepper, shrimp seasoned with chili sauce, eggplant soup seasoned with red pepper, twice cooked pork and fried hashed green pepper and pork. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a Chinese seasoning seasoning having an excellent flavor improving effect.

  Since the development of Chinese seasoning in the late 1970s, it has become easy to enjoy authentic Chinese cuisine at home. Since the first seasoned Chinese seasoning was introduced to the market, Chinese seasoned seasonings suitable for various Chinese dishes such as mapo tofu, sweet and sour pork, and green rice bowl have been developed over the last 30 years.

Currently, all Chinese seasoning seasonings on the market are high quality products. However, since powerful retort sterilization is performed in order to avoid microbial contamination and ensure safety, a preferable aroma and flavor are suppressed, and on the contrary, a different flavor called a retort odor is generated. As a result, there is a problem that the aroma and flavor are inferior overall.
In order to solve this problem, several attempts have been made in the past. The following are representative methods.

  As a method of suppressing an unpleasant retort odor, there are methods of adding extracts having a masking effect, fragrances, sweeteners and the like (Patent Documents 1 and 2). In addition, a method for solving the above-described problems by adding spices and seasonings to enhance the preferred aroma and flavor has also been reported. Instead of this, an edible oil (referred to as flavor oil in the present invention) having a strong flavor such as sesame oil or leek oil is used (Patent Document 3).

Although any method can confirm the effect of improving aroma and flavor by an excellent method, it cannot be said to be a method that sufficiently solves the above problems.
JP 2002-191298 A JP 2001-299264 A JP-A-6-339364

  The subject of this invention is provision of the Chinese seasoning seasoning which provides the outstanding fragrance and flavor improvement effect.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors solved the above-mentioned problems by putting the sauce part and the starch part in different packaging materials and performing retort sterilization, and then combining both during cooking. The present invention has been completed. That is, the present invention is as follows.

A first invention is a Chinese seasoned seasoning characterized by comprising a sauce obtained by retort sterilizing a solution mainly composed of water, flavor oil and seasoning, and starch in a separate packaging material.
Furthermore, 2nd invention is a Chinese mixed seasoning of 1st invention whose content of the flavor oil in a sauce is 0.3 to 15 weight% of the whole sauce.
Moreover, 3rd invention is the Chinese combined seasoning of 1st invention which immerses and extracts the roasted chili which flavor oil heated to the product temperature of 115-135 degreeC in cooking oil.
In addition, the Chinese mixed seasoning is the Chinese mixed seasoning for the first invention, which is for mapo tofu, for chiyaki shonin, for eggplant, for roasted meat, or for green rice.
In the present invention, the Chinese seasoning means a retort-sterilized sauce after putting a sauce made of oil, seasoning, water, spices, etc. into a retort pouch.

  The seasoning of the present invention has a remarkable flavor and flavor improving effect as compared with conventional products, and also has an effect of suppressing retort odor. More specifically, the Chinese mixed seasoning of the present invention has a retort sterilized sauce and starch in separate packaging materials, and mixes the Chinese food with the sauce and starch when cooking at home etc. Thus, an unprecedented aroma and flavor improving effect can be obtained.

The present invention is described in detail below. In the present invention, in addition to the flavor oil, water, and seasoning as the main ingredients, the sauce part includes vegetables such as garlic, ginger, salmon, cabbage, onion, salmon, meat such as chicken, pork, beef, pepper , Spices such as yam, and emulsifiers such as lecithin may be included. Of course, other ingredients may be used.
As seasonings, sodium glutamate, sodium inosinate, sodium guanylate, sodium succinate, yeast extract, meat extract, vegetable protein hydrolyzate, animal protein hydrolyzate and the like can be used. Of course, other seasonings may be used.

Flavor oil, which is one of the main components, is important for exerting the fragrance and flavor improving effects that are the effects of the present invention. As the flavor oil, any oil can be used as long as it can impart a desirable scent to the final product. Usually, fats and oils obtained by immersing sesame oil, olive oil, and chili in cooking oil are used. Among them, it is preferable to use roasted sesame oil obtained by immersing and extracting roasted sesame in edible oil, and roasted pepper oil obtained by immersing roasted chili in edible oil.
Particularly preferred is a flavor oil prepared by immersing roasted chili heated to 115-135 ° C. in edible oil such as soybean oil. Heating to a product temperature of 115 to 135 ° C is an overheating and is not usually performed. In the present invention, a flavor oil obtained by using roasted chili heated to a product temperature of 115 to 135 ° C is used as the final product. A remarkably favorable aroma and flavor are imparted.
In addition, the conditions for dipping and extracting roasted chili in cooking oil are not particularly limited, but it is preferably performed at 115 to 150 ° C. from the viewpoint of extraction efficiency and flavor.

The mixing ratio of the sauce and the flavor oil is also one of the features of the present invention. When the sauce is 100 parts by weight, the flavor oil is blended so as to be 0.3 to 15 parts by weight, preferably 2 to 10 parts by weight. To do. When the amount is 0.3 parts by weight or less, the effect of flavor oil is weakened. On the other hand, when the amount is 15 parts by weight or more, the effect of spiciness is increased, which is not preferable.
Now, water, flavor oil, seasoning, and the sauce which consists of the other foodstuff mentioned above are put into a retort pouch, and retort sterilization is performed. The retort sterilization conditions at this time are not particularly limited, and may be performed under normal conditions, for example, 120 ° C. for 4 to 20 minutes. Of course, this condition is an example, and retort sterilization may be performed under other conditions.

A feature of the present invention is that the retort sterilized sauce and starch are separated into separate packaging materials. That is, the Chinese seasoning seasoning in which the sauce and starch are put in separate packaging materials has a significant aroma and flavor improvement effect compared to the conventional starch blended in the sauce portion and then subjected to retort sterilization. .
Specifically, by mixing raw materials, sauces, and starch used for Chinese food such as tofu, beef, pork, chicken, vegetables and the like during cooking, a favorable fragrance and flavor improvement effect that are not found in the past can be obtained.

Since the sauce is subjected to retort sterilization as described above, it is necessary to put it in a retort pouch. On the other hand, the packaging material into which starch is put is not particularly limited. However, polyethylene terephthalate, polyethylene, oriented polypropylene, and aluminum are usually used. Next, the amount of starch is usually 1-8 parts by weight, preferably 2-5 parts by weight per 100 parts by weight of sauce. However, this numerical range is a guide and is not limited to this range.
The type of starch to be used is not particularly limited, but potato starch, corn starch, tapioca starch or the like may be usually used. In particular, potato starch may be preferably used. Moreover, you may use processed starch, such as phosphorylated starch, esterified starch, and wet heat-treated starch.
Unlike starch, starch does not need to be subjected to heat treatment or retort sterilization, but may be heated or retort sterilized.

  The Chinese seasoned seasoning of the present invention in which the retort-treated sauce and starch are combined in separate packaging materials is a new type of seasoning that has not existed until now. The Chinese mixed seasoning of the present invention can be used for Chinese food such as mapo tofu, chiyaki jinjin, makiko, kaibetsu meat, green potato meat koji, etc. This is the case when used for eggplant.

  Hereinafter, the present invention will be described according to experimental examples and examples. Of course, the present invention is not limited to the examples.

Experimental Example 10 kg of pulverized pepper was heated until the product temperature was about 140 ° C. while stirring with a gas direct-fire roaster. On the way, 100 g was extracted at each product temperature to obtain roasted chili peppers having different roasting degrees. Each obtained roasted chili was soaked in 1 kg of corn oil and extracted by heating at 100 ° C. This was cooled and filtered to obtain roasted pepper oil.

  The obtained roasted chili oil was subjected to sensory evaluation. The results are shown in Table 1. From the results, it was found that the flavor obtained by roasting until the product temperature reached 115 to 135 ° C. was given, and that roasting in the range of 120 to 130 ° C. was most preferable.

Example 10 kg of pulverized pepper was heated with a gas direct-fire roaster until the product temperature reached 125 ° C. The obtained roasted chili was soaked in 100 kg of corn oil and extracted by heating at 100 ° C. This was cooled and filtered to obtain roasted pepper oil.

  5 kg of roasted chili oil, 45 kg of a seasoning liquid portion made of garlic, soy sauce, soy sauce, sodium glutamate and the like and 50 kg of water were mixed. After sufficiently mixing, 100 g of each was sealed in a retort wrapping material, and sterilized at 120 ° C. for 10 minutes with a retort sterilizer to obtain a source part. 4 g of potato starch was sealed in a polyethylene wrapping material to form a starch portion.

  After heating 10 g of oil and 100 g of meat in a frying pan, the sauce portion was added and heated. Further, 400 g of diced tofu was added and heated. The starch liquid which melt | dissolved the starch part in 30 g of water here was added, and it heated until it became more viscous, and obtained the mapo tofu. The mapo tofu thus obtained is used as the food of the present invention.

As a comparative control product, one prepared by the conventional method as follows was used. 45 kg of a seasoning liquid portion composed of garlic, soy sauce, soy sauce, sodium glutamate, 4 kg of potato starch and 46 kg of water were mixed. 100 g of each was sealed in a retort wrapping material and sterilized at 120 ° C. for 10 minutes with a retort sterilizer to obtain a source part.
After heating 10 g of oil and 100 g of meat in a frying pan, the sauce portion was added and heated. Further, 400 g of diced tofu was added and heated to obtain mapo tofu. The mapo tofu thus obtained is used as a comparative food.

  When the food of the present invention and the comparative food were sampled by 60 panelists and subjected to sensory evaluation, the food of the present invention was significantly preferred in terms of strength, taste and comprehensive evaluation. The results are shown in Table 2. (Numbers indicate composition ratio%)

As can be seen from this result, it was confirmed that the food of the present invention was significantly superior to the comparative food.
In addition, when the same method was used to evaluate dried yakijin, maiko, kaibe meat, and green rice meat lees, the same results as mapo tofu were obtained.

Claims (4)

  A Chinese seasoned seasoning characterized by comprising a sauce obtained by retort sterilizing a solution mainly composed of water, flavor oil and seasoning, and starch in a separate packaging material.   The Chinese seasoning according to claim 1, wherein the content of the flavor oil in the sauce is 0.3 to 15% by weight of the whole sauce.   2. The Chinese combined seasoning according to claim 1, wherein the flavor oil is obtained by immersing and extracting roasted chili heated to a product temperature of 115 to 135 [deg.] C. in cooking oil.   2. The Chinese mixed seasoning according to claim 1, wherein the Chinese mixed seasoning is for mapo tofu, for chiyaki shonin, for eggplant, for hot pot meat, or for green rice bowl.