JP2008278894A - Pot-cooking seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide pot-cooking seasoning that is less apt to give rise to the phenomenon of the change in quality of taste and/or salt content, when the seasoning is simmered down during a period, from the start of pot cooking to the finish thereof. <P>SOLUTION: The pot-cooking seasoning contains a viscosity regulator so as to have the viscosity of 130-700 cP at 20°C in terms of straight condition. The viscosity regulator comprises xanthan gum, processed starch, starch, tamarind gum and the like. The inclusion of the viscosity regulator markedly suppresses the simmering-down phenomenon (taste change by simmering down) due to long-time boil-up. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a seasoning for cooking pots in which a taste change due to boiling is prevented.

Traditionally, pot dishes have been widely eaten in Japan. There are various types of hot pot dishes such as sukiyaki, shabu-shabu, water cooking, chanko pot, motsu pot, kimchi pot and miso pot.
In recent years, seasonings for cooking pots that can be easily cooked at home are commercially available. A seasoning for cooking pots prepared in advance is put on a pan, and ingredients such as meat, fish and vegetables are put in it, and it is a seasoning to eat while stewed over fire. Just prepare ingredients etc. However, it is useful because you can enjoy authentic hot pot dishes.
The seasoning for cooking pots has a problem that the taste is diminished by the moisture that comes from the ingredients when using many ingredients that contain a lot of moisture such as vegetables. The device is made to season the eyes. Moreover, the device which adds the seasoning for pot cooking easily and efficiently to the diluted pot cooking is proposed (for example, refer patent documents 1, 2, and 3).

JP 2004-43032 A JP 2006-20503 A JP 2006-335478 A

  As described above, in the case of using a lot of ingredients such as vegetables as the ingredients used in the pan, the phenomenon that the taste of the seasoning for cooking pots becomes thin due to the exudation of moisture will occur. However, on the other hand, there is also a phenomenon that the taste changes gradually by boiling for a long time.

  In other words, pot dishes are often cooked by repeating the process of adding ingredients and then boiling while adding ingredients, and cooking, so stew while eating from the beginning to the end of cooking pot dishes. By continuing, no matter how much moisture such as vegetables come out, it will gradually boil and the taste will change.

For this reason, traditionally, the taste was adjusted by adding water when eating, but the balance of the taste inevitably changed, and during the period from the start of cooking the pot to the end of cooking the pot, it was always delicious. There was a problem of not being able to eat. In addition, the boiled phenomenon is a problem that the salt concentration in the pan becomes unintentionally thick, so there is a problem of excessive intake of salt more than necessary without knowing it.
Phenomenon that the taste becomes thin due to moisture of ingredients and the phenomenon that the taste changes due to cooking is a problem that may or may not occur depending on the type and amount of ingredients used for cooking pots, cooking time, etc. In the seasoning for pots that are designed in anticipation of moisture that exudes from vegetables etc., the problem that the taste becomes deeper by boiling for a long time is more serious. Improvement of the phenomenon was strongly desired.

That is, an object of the present invention is to provide a seasoning for cooking pots that is less likely to cause a phenomenon in which the taste quality and salt content change during the period from the start of cooking the pots to the end of cooking the pots.
In addition, in the conventional seasoning for cooking pots, there are many products that are differentiated due to the difference in seasoning, but the functionality has been improved, such as the “prevention of taste change due to boiling” proposed in the present invention. The product has not been offered.

In order to solve the above-mentioned problems, the present inventors have intensively studied and, as a result, unexpectedly, by adding a viscosity modifier so as to have a certain range of viscosity in the seasoning for cooking pots, It has been found that boiled or simmered phenomenon caused by long-term simmering (taste change due to boiled or clogged) can be remarkably suppressed.
Moreover, the inventors have found that when at least one of xanthan gum, modified starch, starch and tamarind gum is used as the viscosity modifier, the boiled or preventing effect is stable.
Furthermore, the present inventors have found that when at least one of xanthan gum, modified starch, and starch is used as a viscosity modifier, the texture when cooking in a pot is good (the quality of the thick is smooth). .

  It should be noted that a general seasoning for cooking pots has a very low viscosity and has a characteristic like a smooth water (see, for example, paragraph 0006 of Patent Document 3). This is a cooking method in which the seasoning for cooking pots is cooked in front of the person who eats it, and it is cooked while stirring like a normal stewed dish (curry, stew, etc.) Therefore, if the viscosity is on, there is a risk of sudden boiling, and there is a risk of burning, so a seasoning for cooking pots with viscosity has not been provided.

In other words, in order to solve the problem of preventing boil-off, the present invention applies a means of imparting viscosity, which has not been conventionally performed in seasonings for cooking pots, so that it is not expected from the conventional idea. In other words, it has achieved taste change prevention.
Furthermore, the present invention has been completed by successfully finding an optimal viscosity range that can achieve the prevention of taste change due to boiling without causing problems such as bumping and scorching.

That is, the invention according to claim 1 provides a seasoning for cooking pots characterized in that the viscosity is adjusted by a viscosity modifier so that the viscosity at 20 ° C. is 130 to 700 cp in straight conversion. Is.
The invention according to claim 2 provides a seasoning for cooking pots according to claim 1, which has a thickening during cooking of pots.
Here, “thickness” is a property that is generally felt to be viscous, unlike the property of smooth water, and expressed in terms of viscosity is a property of 50 cp or more, preferably 100 cp or more.
The invention according to claim 3 provides the seasoning for cooking pots according to claim 1 or 2, wherein the viscosity modifier is at least one of xanthan gum, modified starch, starch and tamarind gum. To do.
The invention of claim 4 is for cooking pot food according to any one of claims 1 to 3, wherein a change in taste due to boiling of the seasoning for cooking pot food is prevented during cooking of the pot food. It provides seasonings.
The invention according to claim 5 is the seasoning for cooking pots according to any one of claims 1 to 4, wherein, during cooking in pots, the seasoning for cooking pots is prevented from bumping and burning. Is to provide.
The invention according to claim 6 provides the seasoning for cooking pots according to any one of claims 1 to 5, which contains salt so as to be 1 to 5% by mass in terms of straight. is there.
In the present invention, “during cooking of a pot” means “in a high temperature range during cooking of a pot”, and the temperature during cooking of the pot is usually about 95 to 99 ° C.

ADVANTAGE OF THE INVENTION According to this invention, the seasoning for pot food cooking which prevented the phenomenon (taste change by boiling, ie, a change in taste quality) which boiled during the period from the start of pot cooking to the end of pot cooking is provided.
That is, in the seasoning for cooking pots of the present invention, taste changes due to boiled clogging are prevented in a high temperature range during cooking of pots (normally, the temperature during cooking of pots is about 95 to 99 ° C.).
Moreover, since the seasoning for cooking pots according to the present invention prevents the salt concentration from increasing due to boiling, it is possible to prevent excessive intake of salt.
In particular, a seasoning for cooking pots that is designed to have a slightly deeper appearance in anticipation of moisture that exudes from vegetables or the like in advance tends to increase the taste by boiling, but according to the present invention, such a pot with a high salt content is used. It is possible to prevent a phenomenon in which the flavor is deepened by cooking the seasoning for cooking.
Next, according to the present invention, there is provided a seasoning for cooking pots that does not cause problems such as bumping and burning.
That is, the seasoning for cooking pots of the present invention is prevented from bumping and burning in a high temperature range during cooking of pots (normally, the temperature during cooking of pots is about 95 to 99 ° C.).
Furthermore, according to the present invention, there is provided a seasoning for cooking pots having a good texture when cooking in pots (smooth quality is smooth).

Hereinafter, embodiments for carrying out the present invention will be described in detail.
The seasoning for cooking pots in the present invention is a seasoning seasoned in advance for cooking pots. A seasoning for cooking pots is put on a pan, and ingredients such as meat, fish, and vegetables are put in it, and it is a seasoning to eat while stewed over fire. It is useful because you can enjoy hot pot dishes.
The seasoning for cooking pot pots of the present invention may be for any kind of pot pot dishes, and is not particularly limited as long as it is a pot dish eaten while cooking. For example, the present invention can be applied to sukiyaki, chanko pot, motsu pot, kimchi pot, miso pot, Chinese-style pot, sesame pot, soy milk pot, fire pot, salt pot, curry pot, Western-style pot, and the like.

Ingredients used for cooking in pots are those that consumers want to add, but examples of ingredients used in cooking pots using the seasoning for cooking pots of the present invention include beef, pork, chicken, fish, meat dumplings. , Chinese cabbage, shiitake mushrooms, carrots, shirataki, and spring chrysanthemum.
In particular, when making a pan with a cooking method that uses only a small amount of ingredients such as vegetables or that puts most of the vegetables in the initial stage of cooking pots, it is usually a boiled taste. Changes (changes in taste) are likely to occur, and the present invention is effective.

In addition to the viscosity modifier, various seasoning liquids can be appropriately selected so that the material used for the seasoning for cooking pots has the desired taste. For example, soy sauce, salt, miso, umami seasoning, dashi, extract, fermented seasoning, sake, mirin, fruit juice, fats and oils, oyster sauce, soy sauce, vinegar, sugar, liquid sugar, high sweetness sweetener, vegetable paste, Spices and the like can be used.
The seasoning of the seasoning can be selected as appropriate.In particular, the present invention is particularly effective in preventing the taste change due to the boiling of the seasoning for cooking pots, which is designed to be slightly darker in anticipation of the moisture that exudes from vegetables etc. Demonstrate. This is because the seasoning for cooking pots designed to have a deep eye taste has a high salt content, so the taste tends to be strong. Specifically, it can be suitably used for preventing changes in the taste due to boiled cooking of the seasoning for cooking pots designed to have a salt content of 1 to 5% by mass in terms of straight.
As a composition example of the seasoning for cooking pots using the above-mentioned raw materials, in a straight conversion, the salt concentration is 1 to 5% by mass, the acidulant is 0 to 1% by mass, the seasoning is 0 to 10% by mass, and the fats and oils are 0 to 10%. , 0-10% by mass of spices, 0-10% of extracts, 0% to 20% of sugar and liquid sugar.

In the present invention, “straight conversion” is a value converted when a seasoning for cooking pots is prepared to a concentration suitable for actually eating.
Usually, it is stated that it is a “straight-use product” or “dilution ratio during cooking (concentration)” on the packaging material for seasonings for cooking pots. It is the value of the concentration such as the viscosity and the salinity measured without, and in the case of the 2-fold diluted product, it is the value of the concentration such as the viscosity and the salinity measured by diluting with water twice.

  In addition, as a seasoning for cooking pots of the present invention, it is sufficient if the viscosity modifier contains a viscosity modifier so that the viscosity falls within the following predetermined range in "straight conversion". It may be a used product or a concentrated product.

As the viscosity modifier in the present invention, a thickener such as xanthan gum, modified starch, starch, tamarind gum, agar, locust bean gum, gellan gum, tara gum, carrageenan, pectin, etc. can be used. Two or more types can be used in combination. Among them, a viscosity modifier that is easy to maintain viscosity even when heated to a pot such as xanthan gum, modified starch, starch, tamarind gum, agar, locust bean gum, gellan gum, tara gum, etc. is preferable.
In particular, xanthan gum, modified starch, and starch have good texture as a pan (smooth quality is smooth), and is preferably applied to the present invention. Further, four viscosity adjustments of xanthan gum, modified starch, starch, and tamarind gum About an agent, since it has the advantages as described below, application to this invention is especially preferable.

That is, xanthan gum has a high salt resistance and seasoning for cooking pots seasoned so as to have a relatively high salt content (for example, a salinity concentration of 1 to 5% by mass in a straight conversion) compared to other viscosity modifiers. It is preferable because the viscosity is stable.
Furthermore, since xanthan gum and tamarind gum have extremely high heat resistance, they are extremely preferable when a seasoning for cooking pots is subjected to a retort sterilization treatment.

In addition, processed starch and starch are more advantageous than other viscosity modifiers in terms of raw material costs. In particular, processed starch has extremely high heat resistance and is completely gelatinized by retort sterilization. This is preferable because it is easy to handle in the manufacturing process for sterilization.
Processed starch is a natural, enzymatic, or natural starch that can be used to overcome the disadvantages of natural physicochemical properties such as high viscosity and gelation upon cooling. This is a chemically processed product. As the modified starch, for example, hydroxypropylated phosphoric acid cross-linked starch (“Pine Ace # 1” manufactured by Matsutani Chemical Co., Ltd.) or the like can be used.
Moreover, as starch, for example, starch can be used.

  The optimum amount of viscosity modifier should be contained so that the viscosity falls within the specified range below in straight conversion, and depends on the type of agent and the balance with other seasoning ingredients, but per seasoning for cooking pots If it contains about 0.1 to 5%, it tends to be a desired seasoning.

It is necessary to adjust the viscosity of the seasoning for cooking pots so that the viscosity at 20 ° C. is in a very narrow range of 130 to 700 cp in straight conversion.
When the viscosity is less than 130 cp, the effect of preventing taste change due to boiled clogging is not exhibited. On the other hand, if the viscosity exceeds 700 cp, the taste change due to boiled clogging can be prevented, but the risk of bumping and scorching tend to occur, which is not preferable.
Furthermore, in order to further prevent the taste change due to boil, i.e., prevention, it is preferable to adjust the viscosity to 199 cp or more, particularly 230 cp or more, and 600 cp or less, particularly 500 cp or less from the standpoint of preventing bumping and scorching. It is preferable to adjust the viscosity.

Examples of the viscosity measuring method include a measuring method using a B-type viscometer (rotor No. 3, measuring time 20 seconds). For example, by filling an appropriate amount of seasoning for cooking pots into a measuring container of a B-type viscometer, adjusting to 20 ° C., setting the container on a B-type viscometer, and measuring for 20 seconds using rotor No. 3 The viscosity of the seasoning for cooking pots can be measured.
As a salinity measurement method, a TOA salinity analyzer can be used.
The viscosity and salinity concentration in the present invention are measured values at 20 ° C. unless otherwise specified.

In the production of the seasoning for cooking pots according to the present invention, it is desirable that after the viscosity modifier is swollen with water, other ingredients are added and mixed uniformly. Moreover, when adding processed starch and starch, it is desirable to use what was melt | dissolved and disperse | distributed in water.
In addition, after mixing the raw materials, for example, when using starch, processed starch, or carrageenan, the viscosity modifier can be adjusted by heating (for example, if the starch reaches about 80 ° C in a hot water bath and maintain for about 3 minutes). Can be gelatinized.
The seasoning in which the raw materials are uniformly mixed and the viscosity modifier is gelatinized can be prepared by adding water after cooling to achieve a desired concentration ratio of the seasoning product.
However, only in the case of processed starch, the resulting seasoning was filled into a retort pouch, sealed, sterilized by retort at 120 ° C. for 20 minutes, completely gelatinized, and cooled to room temperature to complete a seasoning for pots .

  The packaging form of the seasoning for cooking pots of the present invention is not particularly limited, and it can be filled in commonly used seasoning containers such as retort pouches, plastic bottles, and bottles. Viscosity modifiers tend to change in viscosity due to high-temperature treatment, so when retort sterilization (eg, 120 ° C., 20 minutes) using a retort pouch or the like, use heat-resistant raw materials such as xanthan gum and processed starch. Is preferred.

Hereinafter, the present invention will be described in detail by way of examples. However, the present invention is not limited to this.
Test Example 1 (Relationship between viscosity and taste change due to boiling)
(1) Manufacture of seasoning for cooking pots After swelling xanthan gum (amount in Table 1) in about 500 g of water, soy sauce (30 g), seafood extract (8 g), onion paste (2 g), liquid sugar (15 g), Sugar (10 g), spice (1 g), umami seasoning (5 g), and salt (10 g) were added and mixed uniformly.
Next, the processed starch ("Pine Ace # 1" manufactured by Matsutani Chemical) (amount shown in Table 1) solubilized with about 100g of water is added to this, heated in a hot water bath, and maintained at 80 ° C for 3 minutes. Then, water was added in an amount of 1000 g for the whole seasoning and cooled to 50-60 ° C.
Then, the seasoning was filled in a retort pouch, and the sealed one was sterilized by retort at 120 ° C. for 20 minutes to completely gelatinize, and cooled to room temperature to complete a seasoning for cooking pots.

About 150 cc of the prepared seasoning for cooking pots is filled into a measuring container of a B-type viscometer, adjusted to 20 ° C., then the container is set in a B-type viscometer, and measured using rotor No. 3 for 20 seconds. The viscosity of the seasoning for cooking pots was measured.
Table 1 shows the blending amounts of xanthan gum and processed starch and the respective viscosities. The blending amounts of xanthan gum and processed starch were changed as shown in Table 1 with the blending ratio being substantially constant in order to eliminate the influence of the type of gum.
In addition, the seasoning for cooking pot products produced is designed to have a slightly darker appearance in anticipation of the moisture that exudes from vegetables and the like, and as shown in Table 2, the salt concentration ranges from 1.4 to 1.6 mass%. is there.

(2) Evaluation of taste change caused by boiled cooking About the seasoning for cooking pots prepared in the above (1), the rate of increase in salt, change in taste, and burnt condition due to boiled cooking were examined as follows.
First, about 700g of the seasoning for cooking pots prepared in the above (1), each No. 8 size earthen pot was filled, and the gas stove was heated to reach 98 ° C. At this point, a small amount of seasoning for tasting was scooped and allowed to cool slightly before tasting. On the other hand, after the temperature reached 98 ° C., the seasoning contained in the pan was heated for 25 minutes while being adjusted to be maintained at 98.5 ± 1.0 ° C., and then the stove was turned off. Immediately after that, a small amount was scooped out and tasted after cooling slightly.
The change in taste (mainly salty) between the seasoning scooped at the time when the temperature reached 98 ° C. and the seasoning continued to be heated for 25 minutes was compared and evaluated. When the difference in salty taste was not felt so much, it was evaluated as ◯, when a slight difference was felt but within an acceptable range, Δ, and when the saltiness was clearly felt, it was evaluated as ×.
Further, immediately after heating for 25 minutes, a small sample for measuring the salinity was taken from the seasoning, and cooled to room temperature to measure the salinity.
Furthermore, the condition of the seasoning liquid on the pan after heating for 25 minutes was also visually confirmed. ◯ when there was no burn, △ when it was slightly burned, and x when it was clearly burnt.
In any evaluation, Δ was judged to be an acceptable range as a product. Table 2 shows the results.

From Table 2, it can be seen that the seasoning having a viscosity of 130 cp or more has a significantly lower salinity increase rate than the seasoning having a viscosity of 101 cp or less. It can be seen that when the viscosity is 199 cp or more, the rate of increase in salt content is further reduced, and when the viscosity is more than 199 cp, the change is small. Moreover, the evaluation of the taste was good when the viscosity was 130 cp or higher as well as the rate of increase in salinity, and was even better when the viscosity was 199 cp or higher.
From the above, it was found that the viscosity at 20 ° C. is required to be 130 cp or higher, preferably 199 cp or higher, and more preferably 230 cp or higher in order to prevent a change in taste due to boiling of the seasoning for cooking pots.
Further, it was found that there is no concern about scoring up to a viscosity of 500 cp, and a slight tendency to scoring occurs at 700 cp, although it is within an acceptable range.
From the above, it was found that the viscosity at 20 ° C. should be 700 cp or less, preferably 600 cp or less, and more preferably 500 cp or less in order to prevent scorching. In addition, the thing which does not cause a burning does not easily cause bumping.

Test Example 2 (Examination of types of viscosity modifier)
(1) Manufacture of seasonings for cooking pots In about 500 g of water, various viscosity modifiers listed in Table 3 [Tamarind gum (seasoning k), xanthan gum (seasoning l), processed starch (Matsuya Chemical "Pine Ace") # 1 ") (condiment m), starch (starch flour) (condiment n), carrageenan (condiment o), pectin (condiment p) (Note that pectin has no expression of viscosity without calcium, so calcium lactate Swelled in a predetermined amount, soy sauce (30 g), seafood extract (8 g), onion paste (2 g), liquid sugar (15 g), sugar (10 g), spice (1 g), umami seasoning The ingredients (5 g) and salt (10 g) were added, and a small amount of hot water was poured and the mixture was uniformly mixed while the temperature was raised to 40-50 ° C. Then, after adjusting the temperature for each type of viscosity modifier, water in an amount of 1000 g as a whole seasoning was added and mixed uniformly to complete the seasoning for cooking pots. However, only in the case of processed starch, fill the resulting seasoning in a retort pouch, seal it, sterilize it at 120 ° C for 20 minutes, completely gelatinize it, cool to room temperature and complete the seasoning for cooking pots did.
Regarding the temperature adjustment method for each type of viscosity modifier, the processed starch and starch were heated to 80 ° C. and maintained for 3 minutes from the final temperature. About carrageenan, it heated to 95 degreeC and was maintained for 4 minutes from the reached temperature. Xanthan gum, tamarind gum, and pectin are not particularly temperature-adjusted.
The reason for changing the temperature adjustment method for each type of viscosity modifier or performing retort sterilization only for processed starch is because the conditions for developing the viscosity differ for each type of viscosity modifier. This is to make the viscosity uniform.

About 150 cc of the prepared seasoning for cooking pots is filled into a measuring container of a B-type viscometer, adjusted to 20 ° C., then the container is set in a B-type viscometer, and measured for 20 seconds using rotor No. 3. The viscosity of the seasoning for cooking pots was measured.
Moreover, the compounding quantity of the viscosity modifier was prepared so that the viscosity of a seasoning might be about 300 cp considered that it is boiled, ie, the prevention effect is high from the result of Test Example 1. Table 3 shows the viscosity of each seasoning liquid for cooking pots.
In addition, the seasoning for cooking pot products produced is designed to be slightly darker in anticipation of moisture that exudes from vegetables and the like, and as shown in Table 4, the salt concentration is in the range of 1.4 to 1.6% by mass. is there.

(2) Evaluation of taste change due to boiled cooking About the seasoning for cooking pots prepared in the above (1), in the same manner as in Test Example 1, the rate of increase in salt, taste change, and scorch due to boiled cooking are as follows. I investigated.
In addition, the quality of the thick was also evaluated during the taste evaluation. When the quality of the thickening was smooth and preferable, it was evaluated as “◯”, and when the quality of the thickening was not smooth and it felt that the pot dish was slightly uncomfortable, it was evaluated as “△”. In addition, the quality of the thickening was comprehensively judged from both the sample when the temperature reached 98 ° C. and the sample after heating for 25 minutes. In any evaluation, Δ was judged to be an acceptable range as a product. Table 4 shows the results.

In the case of using the seasoning o (carrageenan) and the seasoning p (pectin), the viscosity was clearly reduced during the heating, and boiled, that is, a phenomenon was observed. For this reason, it is considered that the salinity concentration after heating increased, and the salinity increase rate increased.
From this, not only the viscosity range but also the use of a viscosity modifier (tamarind gum, xanthan gum, modified starch, starch (starch starch)) having heat resistance as used in seasonings k to n is prevented. It turns out that it is important to show the effect.
In particular, it has been found that the use of xanthan gum, starch, and modified starch provides good thickness.

ADVANTAGE OF THE INVENTION According to this invention, the seasoning for pot cooking which prevented the phenomenon (Taste change by boiling, ie, a change in taste) which is boiled during the period from the start of pot cooking to the end of pot cooking can be provided.
Moreover, since the seasoning for cooking pots according to the present invention prevents the salt concentration from increasing due to boiling, it is possible to prevent excessive intake of salt.
Therefore, the present invention can be widely used in the food industry.

Claims (6)

  A seasoning for cooking pots, characterized in that the viscosity is adjusted by a viscosity modifier so that the viscosity at 20 ° C. is 130 to 700 cp in straight conversion.   2. The seasoning for cooking pots according to claim 1, wherein the seasoning has a thickening during cooking of pots.   The seasoning for cooking pots according to claim 1 or 2, wherein the viscosity modifier is at least one of xanthan gum, modified starch, starch and tamarind gum.   The seasoning for cooking pots according to any one of claims 1 to 3, wherein a change in taste due to boiling of the seasoning for cooking pots is prevented during cooking of pots.   The seasoning for cooking pots according to any one of claims 1 to 4, wherein the cooking seasoning for cooking pots is prevented from bumping and burning.   The seasoning for cooking pots according to any one of claims 1 to 5, which contains salt so as to be 1 to 5% by mass in terms of straight.