JP2010017121A - Sauteing/stewing seasoning liquid for protein-based raw material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide sauteing/stewing seasoning liquid for protein-based raw material with which protein-based raw material such as meat, chicken or fish is moderately flavored when adding a small amount of seasoning to saute/stew the protein-based raw material, and a dish having good appearance and hardly causing scorched parts and/or unevenly heated parts can be made. <P>SOLUTION: The sauteing/stewing seasoning liquid for protein-based raw material comprises an oil layer part and an emulsified layer part, and contains lysophospholipid. The sauteing/stewing seasoning liquid for protein-based raw material contains 0.02-1 wt.% of lysophospholipid. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a seasoning liquid for sautéing protein-based materials. Specifically, when a small amount of seasoning liquid is added to protein-based materials such as livestock meat, chicken and fish, and the sautéed heating is performed, the protein-based materials are moderately flavored. It is related with the seasoning liquid for a sauteing stew which can be made and it is hard to produce a burning and a heating nonuniformity.

Traditionally, there are many types of foods made by sauteing and heating protein-based materials such as livestock, chicken, and fish. Among them, there are small amounts of protein-based materials using frying pans, shallow pans, etc. As a so-called sautéed stewed dish that is lightly boiled while adding a seasoning liquid, aqua pazza and kachatola are known for Western dishes, and fish and chicken teriyaki are known for Japanese dishes.
In this way, a type of sautéed stewed dish that is lightly boiled while adding a small amount of seasoning liquid to a protein-based material is seasoned during a relatively short heating time in order to properly flavor the protein-based material. It is necessary to quickly entangle liquid with protein material. Therefore, there is a problem that it is difficult to adjust the cooking time and the cooking time, and the protein-based material is likely to be burnt or heated unevenly. In particular, if the protein-based material is large meat, fish fillets, or round fish, it is difficult to change the position on a frying pan, etc. Not only that, for example, if the protein-based material is a fish meat fillet that tends to collapse, there is a problem that when it is repositioned or turned over, it collapses apart and the visual beauty is impaired, It was difficult for amateurs to cook well.

Therefore, the present inventor has conceived to devise a seasoning liquid to be used so that the sautéed stewed dish can be finished as a deliciously beautiful food without failure even by an unfamiliar amateur. As a result of trial and error, it was found that the purpose can be achieved by adding lysophospholipid to the seasoning liquid.
In addition, the technique which improves those quality by mix | blending lysophospholipid etc. with various sauces, soup, stew, etc. is known (patent document 1).

JP-A-8-322520

  However, the technology described in Patent Document 1 is a technology that prevents separation of fats and oils and deterioration in texture during retort sterilization treatment of sauces and the like by combining lysophospholipid with xanthan gum and modified starch in sauces and the like. Yes, it does not provide a seasoning solution for sauteed stew that can moderately flavor protein-based materials and prevent charring and uneven heating when protein-based materials such as livestock meat, chicken, and fish are sautéed .

  The present invention is to produce a clean-looking dish that can be moderately flavored to a protein-based material when it is sautéed by adding a small amount of seasoning liquid to the protein-based material, and is less likely to cause scorching and uneven heating. An object of the present invention is to provide a seasoning solution for sauteing.

That is, the present invention
(1) A protein-based sauteed seasoning liquid comprising an oil layer part and an emulsified layer part and containing lysophospholipid,
(2) The lysophospholipid content is 0.02 to 1%, the seasoning liquid for sautéing the protein-based material according to claim 1,
It is.

When a small amount of the sauteing seasoning liquid of the present invention is added to the protein material and simmering while sauteing, the sauteing seasoning liquid boils by heating and a large amount of bubbles are generated, wrapping the entire protein material and heating it. In addition, heating unevenness and scorching hardly occur in protein-based materials, and the whole can be moderately flavored.
Further, the sauteed seasoning liquid of the present invention comprises an oil layer part and an emulsified layer part, so that the oil layer part can retain the oil-soluble flavor produced during the saute heating of the protein-based material. Due to the portion, the sauteing seasoning liquid becomes familiar and easily adheres to the surface of the protein-based material, so that the protein-based material can be properly seasoned by a short-time saute heating. Therefore, even an unfamiliar amateur can finish it as a deliciously beautiful dish without failing.

  Further, if 0.02 to 1% of lysophospholipid is added to the sauteing seasoning liquid of the present invention, the amount of bubbles generated by boiling during heating can be increased, so that the protein-based material is large. However, it is preferable because uneven heating and scorching can be prevented, and the entire protein-based material can be moderately flavored.

  The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass” unless otherwise specified.

  In the present invention, the protein-based material is a food ingredient mainly composed of protein such as livestock meat, poultry, and fish meat, for example, livestock meat such as beef, pig, and sheep, and chicken as chicken, turkey, quail, etc. Examples of fish meat include Thai, cod, and scorpion, and shellfish such as scallops, oysters, clams, chicken eggs, and quail eggs.

  Saute stew is a cooking method in which various food materials are sautéed for a short time while sauteing with a small amount of seasoning liquid. In the present invention, in particular, the food material is simmered for a short time while sauteed with a small amount of seasoning liquid. A cooking method or a cooking method in which a food material is slightly sauteed by a conventional method before adding a seasoning liquid, and then a small amount of seasoning liquid is added and further sauteed for a short time.

The dish to which the sauteed stewed seasoning liquid of the present invention can be applied is, for example, a dish that is sauteed by adding a small amount of seasoning liquid to a protein-based material using a frying pan or a shallow pan, etc. Catcha Tora and Japanese style dishes include fish and chicken teriyaki.
In general, aqua pazza is simmered with white fish such as scorpionfish and cod, with clams, dried tomatoes, olives, etc., using a frying pan, shallow pan, etc. It is an Italian-style dish that is made. Kachatora is a sauté of chicken and mutton with mushrooms, olives, etc., with a small amount of seasoning liquid using a frying pan or earthenware pan, etc. for tens of minutes to tens of minutes. It is an Italian-style dish cooked while cooking.
Teriyaki is a Japanese-style dish that is made by cooking fish and chicken with a small amount of soy sauce-based seasoning liquid using a frying pan or shallow bottom, and simmering for several to tens of minutes.

In the present invention, the lysophospholipid refers to a monoacylglycerophospholipid obtained by hydrolyzing a phospholipid, which is a diacylglycerophospholipid, with the enzyme phospholipase A1 or phospholipase A2 to hydrolyze the 1- or 2-position acyl group into a hydroxyl group.
In the present invention, lysophospholipid itself may be used, but generally contains yolk lysolecithin, soy lysolecithin, enzyme-treated egg yolk lecithin, enzyme-treated soy lecithin, enzyme, which also contains other lipid components such as triglyceride, cholesterol, and phospholipid. You may use what is called processed egg yolk oil. In this case, the lysophospholipid portion in the lipid mixture corresponds to the lysophospholipid of the present invention.

Since the seasoning liquid for sauteed stew of the present invention contains lysophospholipid, the oil phase raw material and the aqueous phase raw material are appropriately emulsified into an oil-in-water type by its surface active action, and an emulsified layer portion is formed. When heated, the sauteing seasoning liquid boils and a large amount of bubbles are produced.
In the sauteed seasoning liquid of the present invention, the content of lysophospholipid is preferably 0.02 to 1%. If the lysophospholipid content is less than 0.02%, the amount of bubbles generated during saute heating tends to decrease, and when the protein-based material is large, the bubbles in the seasoning liquid form the entire protein-based material. This is because there is a possibility that it cannot be wrapped. On the other hand, even if it exceeds 1%, it is difficult to expect an increase in the effect according to the content, and it is not economical.

  The seasoning liquid for sauteed stew of the present invention consists of an oil layer part and an emulsified layer part, where the oil layer part is a part composed of edible fats and other oil-soluble components, and the other emulsified layer part The oil phase having the same configuration as that of the oil layer portion and the water phase composed of water and other water-soluble components are portions that are mainly emulsified in an oil-in-water type. Normally, the oil layer portion and the emulsified layer portion are separated from each other, and the oil layer portion having a smaller specific gravity is placed on the emulsified layer portion.

In the seasoning liquid for sauteed stew of the present invention, the oil layer part has the effect of enhancing and conspicuous the flavor of the dish to be produced. Therefore, for example, if an oil layer portion is not provided in the sauteed seasoning liquid and the whole seasoning liquid is uniformly emulsified, the oil-soluble flavor such as a unique fragrant flavor that occurs when the protein-based material is sauteed is sufficiently obtained. Because it cannot be held, the flavor of the prepared dish tends to be insufficient and unsatisfactory as a sauteed stewed product.
Moreover, in the seasoning liquid for sauteed stew of this invention, there exists an effect that an emulsification layer part can make the flavor of a seasoning liquid adhere to protein type material firmly. It is surmised that this is because proteins have properties that are compatible with emulsions. Therefore, for example, when an emulsified layer portion is not provided in the sauteed stewed seasoning liquid and the entire sauteed stewed seasoning liquid is made into a seasoned liquid consisting only of the oil layer portion, the dish obtained using the sauteed stewed seasoned liquid is fried or teppanyaki. It becomes a dish of a type in which the flavor of the seasoning liquid is not soaked in the protein-based material of the kimono, and a delicious dish cannot be produced as a sauteed stewed product for the purpose of the present invention.

As for the ratio of the oil layer part and the emulsified layer part in the sauteed seasoning liquid of the present invention, the oil layer part is desirably 3 to 30 parts when the emulsified layer part is 100 parts.
In addition, in the seasoning liquid for sauteing of this invention, although both an oil layer part and an emulsification layer part are required as above-mentioned, a boundary line does not necessarily need to be clear in these boundary parts.

Next, the typical manufacturing method of the sauteing seasoning liquid of this invention is demonstrated. First, raw materials that can impart flavor and color to the oil phase such as dried tomatoes, garlic, spices and anchovies are added to the edible fat heated to about 100 ° C. and stirred. Next, while stirring this edible oil and fat, water-soluble or water-dispersible raw materials such as lysophospholipid, starch, salt and other seasonings together with fresh water, and olives and other ingredients as necessary are added at 90 ° C. By cooking at the above temperature, the sauteing seasoning liquid of the present invention can be obtained.
In addition, if the sauteing seasoning liquid of the present invention is sterilized using a retort sterilizer or the like, it can be stored for a long time at room temperature, which is convenient. In this case, the sauteed stewed seasoning liquid of the present invention obtained by the above method is filled and sealed in a heat-resistant container such as a so-called retort pouch, and sterilized by heating at a temperature of about 120 ° C. with a retort sterilizer. Good.

  Hereinafter, the seasoning liquid for sauteed stew of the present invention will be described in detail based on Examples, Comparative Examples and Test Examples. In addition, the seasoning liquid for sauteing of this invention is not limited to these Examples.

[Example 1]
By the following method, the seasoning liquid for aqua pazzas was manufactured and evaluated as the seasoning liquid for the saute stew concerning this invention.
1. Manufacture of seasoning liquid for aqua pazza A seasoning liquid for aqua pazza according to the present invention was manufactured based on the following formulation. First, add olive oil, garlic paste and spices to a kneader, heat up to 100 ° C. and heat for several minutes, then add dried chopped tomato and anchovy paste, and in turn, with stirring, fresh water, egg yolk lysolecithin, rapeseed oil, Amino acid seasoning, salt, wet heat-treated starch, xanthan gum and white wine were added and heated to 90 ° C. to obtain an unsterilized seasoning liquid. Next, 100 g of the unsterilized seasoning liquid is filled and sealed in a retort pouch and subjected to a heat and pressure sterilization treatment at about 120 ° C. for about 25 minutes using a retort sterilizer. Manufactured.

In this example, 0.2% of egg yolk lysolecithin with a lysophospholipid content of 20% was blended, so the content of lysophospholipid in the seasoning liquid for aquapazza was 0.04%.
In addition, the retort pouch used in this example was formed by a resin sheet made by sequentially laminating polypropylene, nylon, and polyethylene terephthalate from the inner layer to the outer layer.
The obtained seasoning liquid for aqua pazza is separated into an oil layer part and an oil-in-water emulsified layer part when left standing, and the ratio of the oil layer part and the emulsified layer part is the oil layer part with the emulsified layer part being 100 parts. Was about 10 parts.

<Combination> (%)
Olive oil 6.0
Rapeseed oil 5.0
Garlic paste 4.0
Chopped tomato 3.0
Amino acid seasoning 2.0
Anchovy paste 1.5
White wine 1.0
Salt 1.0
Wet heat-treated starch 0.7
Spice 0.5
Egg yolk lysolecithin 0.2
(Kewpie Corp., lysophospholipid content 20%)
Xanthan gum 0.1
Shimizu 75.0
――――――――――――――――――――――――――
Total 100.0

2. Evaluation Using the above-mentioned seasoning liquid for aqua pazza, cod aqua pazza was cooked. First, 3 pieces of cod fillet (about 100 g) are placed on a frying pan with edible oil and lightly sautéed, then 100 g of the above-mentioned seasoning liquid for aqua pazza is put on the lid, and sautéed for 5 minutes. Acquired Aqua Pazza.
During the above-mentioned 5 minutes of saute heating, the seasoning liquid for aquapazza boiled in the frying pan to produce a large amount of bubbles, and the whole fillet of the cod was wrapped.
The cooked cod aqua pazza is finished as a clean dish with a light burnt color on the cod fillet, and when tasted, the cod fillet is cooked almost uniformly over the entire surface. The flavor of the seasoning liquid was infiltrated moderately. In addition, a faint fragrant scorching flavor was felt and it was very delicious.

[Example 2]
By the following method, the seasoning liquid for catchatolas was manufactured and evaluated as the seasoning liquid for the saute stew concerning this invention.
1. Manufacture of seasoning liquid for catchatola Based on the following formulation, the seasoning liquid for catchatola according to the present invention was manufactured. First, add olive oil, garlic paste and chopped onion to the kneader, heat up to 100 ° C and heat for several minutes, then add chopped tomato and wine vinegar, and in turn, with stirring, fresh water, egg yolk lysolecithin, cheese, salt Then, heat-treated starch, amino acid seasoning, chicken bouillon, xanthan gum and spices were added and heated to 90 ° C. to obtain an unsterilized seasoning liquid. Next, 120 g of the above unsterilized seasoning liquid is filled and sealed in a retort pouch and subjected to a heat and pressure sterilization treatment at about 120 ° C. for about 25 minutes using a retort sterilizer. Manufactured.

In this example, since 0.3% of egg yolk lysolecithin with a lysophospholipid content of 20% was blended, the content of lysophospholipid in the seasoning liquid for Catchatola was 0.06%.
In addition, the retort pouch used in this example was formed by a resin sheet made by sequentially laminating polypropylene, nylon, and polyethylene terephthalate from the inner layer to the outer layer.
The resulting seasoning liquid for Katcha Tora is separated into an oil layer part and an oil-in-water emulsified layer part when left standing, and the ratio of the oil layer part and the emulsified layer part is the oil layer part with the emulsified layer part being 100 parts. Was about 5 parts.

<Combination> (%)
Chopped onion 17.0
Chopped tomato 17.0
Olive oil 5.0
Wine vinegar 3.0
Garlic paste 1.5
Cheese 1.5
Salt 1.4
Wet heat-treated starch 1.3
Amino acid seasoning 1.0
Chicken bouillon 0.8
Egg yolk lysolecithin 0.3
(Kewpie Corp., lysophospholipid content 20%)
Xanthan gum 0.1
Spice 0.1
Shimizu 50.0
――――――――――――――――――――――――――
Total 100.0

2. Evaluation Using the above-mentioned seasoning liquid for Kacha Tora, chicken Kacha Tora was cooked. First, 5 pieces of chicken leg (about 60 g) are put on a frying pan filled with edible oils and lightly sautéed. Then, 120 g of the above-mentioned seasoning liquid for Kachatora is put on the lid and sautéed for 5 minutes. Got a chatha tora.
In the frying pan during the above-mentioned 5 minutes of saute heating, the seasoning liquid for Kachatola boiled and a lot of bubbles were generated, and the chicken thigh was wrapped.
The cooked chicken Catcha Tora is finished with a bright red tomato that looks beautiful, and when tasted, the chicken thighs were cooked almost uniformly and the flavor of the seasoning liquid on the entire surface. Was infiltrated moderately. In addition, a faint fragrant scorching flavor was felt and it was very delicious.

[Comparative Example]
The seasoning liquid for aqua pazza was manufactured by the same manufacturing method as Example 1 except having used egg yolk lecithin (the QP content 30%) instead of the raw material egg yolk lysolecithin in Example 1.
The obtained seasoning liquid for aqua pazza is separated into an oil layer part and an oil-in-water emulsified layer part when left standing, and the ratio of the oil layer part and the emulsified layer part is the oil layer part with the emulsified layer part being 100 parts. Was about 15 parts.

Next, cod aqua pazza was cooked according to the method of Example 1 using the seasoning liquid for aqua pazza. However, unlike the case of Example 1, even if the seasoning liquid for aquapazza boiled during the saute heating, only a small amount of bubbles are generated, and the generated bubbles disappear in a short time, and the fillet of the cod is removed. It did not wrap up.
In addition, the cooked cod aqua pazza had a slightly burnt bottom surface (contact surface with the frying pan) of the cod fillet and was well-seasoned, but the top surface had a small amount of seasoning liquid and was light and flavorful. Did not feel enough.

[Test example]
The blending amount of the raw material egg yolk lysolecithin in Example 1 was changed as shown in Table 1, and fresh water was used as a balance. A sample of seasoning liquid for aqua pazza was produced. C is the same product as the seasoning liquid for aqua pazza of Example 1.
Next, using each of the obtained samples A to E, a cod aqua pazza was cooked according to the method of Example 1 and tasted, and its flavor was evaluated. The evaluation results are as shown in Table 1.

From the evaluation results in Table 1, when the blending amount of egg yolk lysolecithin in the seasoning liquid is 0.10% (lysophospholipid content is 0.02%), the flavor of the seasoning liquid is imparted to the entire surface of the cod fillet. It can be understood that the prepared delicious aqua pazza can be cooked (Sample B).
Further, when the blending amount of egg yolk lysolecithin in the seasoning liquid is 0.20% (content of lysophospholipid is 0.04%) or more, the flavor of the seasoning liquid is evenly given to the entire surface of the cod fillet. It can be understood that delicious aqua pazza can be cooked (samples C to E).

Claims (2)

  A protein-based sauteed seasoning liquid comprising an oil layer part and an emulsified layer part and containing lysophospholipid.   The lysophospholipid content is 0.02 to 1%, and the seasoning liquid for sautéing the protein-based material according to claim 1 is characterized.