JP2010227124A - Liquid flavoring for smothering - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a liquid flavoring for smothering, eliminating bad smell specific for food materials and causing no scorching of the bottom of a cooking pan. <P>SOLUTION: Good taste smothered dishes are provided by using a liquid flavoring for smothering added with granular vegetables, which liquid flavoring gives a clear liquid flavoring having the viscosity of 55-575 mPa s by filtered with a sieve having 1,000 μm aperture, wherein the content of unpassing granular vegetables is 5.0-25.0% (w/w), and the viscosity of the whole liquid flavoring is ≤1,600 mPa s. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to an improvement of a seasoning solution for steamed cooking used by sprinkling on ingredients prior to cooking, and the granular vegetables contained in the seasoning are entangled on ingredients such as meat and fish and are not easily separated from the ingredients by cooking. The present invention relates to a seasoned liquid for steamed cooking, which can eliminate unpleasant flavors and can prevent other seasoning liquids from flowing under the ingredients and accumulating at the bottom of the cooking pot to burn the bottom of the pot.

  Traditionally, steamed baked food is put in a cooking pot such as a clay pot with a lid, a frying pan with a lid, a hot plate, etc., and ingredients such as vegetables, meat, fish, etc. It is known as a dish that is heated in this state for a certain period of time (in the present invention, this is called steamed dish) (see, for example, Patent Documents 1 and 2).

Since this steamed baked food needs to be cooked in a hermetically sealed state, the ingredients cannot generally be stirred during cooking, that is, hands cannot be added. Therefore, it has the big fault that the bottom part of a cooking pan tends to burn during heating cooking.
In addition, when the viscosity of this seasoning liquid is lowered, the seasoning liquid flows down from the ingredients and accumulates at the bottom of the pan, and it is possible to prevent scorching of the pan bottom, but the granular vegetables contained in the seasoning liquid also do not stay on the ingredients. Since it flows down together with the seasoning liquid, it has a drawback that it becomes impossible to erase the unpleasant flavor of meat and fish during cooking.

Japanese Patent No. 3262756 Japanese Patent No. 3366260

  An object of the present invention is to provide a seasoning liquid for steamed baked dishes that eliminates unpleasant flavors such as meat and fish, and the bottom of a cooking pan does not burn.

  As a result of intensive studies to solve the above problems, the inventors of the present invention are seasoning liquids containing flavor raw material particles, and the viscosity of the seasoning liquid obtained by filtering off the granular vegetables is 55 to 575 mPa · s. Based on this finding, it was found that a seasoning liquid having 5.0 to 25.0% (w / w) of the granular vegetable and the viscosity of the whole seasoning liquid of 1600 mPa · s or less can achieve the above-mentioned purpose. To complete the present invention.

That is, this invention is the seasoning for steamed baked dishes shown below, and is a manufacturing method of steamed baked dishes.
(1) A seasoning liquid containing granular vegetables, the viscosity of the permeated seasoning liquid obtained by passing the seasoning liquid through a sieve having an opening of 1000 μm is 55 to 575 mPa · s, and the content of non-permeable granular vegetables is 5.0 to A seasoning for steamed baked food, characterized in that it is 25.0% (w / w) and the viscosity of the whole seasoning liquid is 1600 mPa · s or less.
(2) The seasoning according to (1) above, wherein the granular vegetables are those having an opening of 8 mm pass to 1 mm on.
(3) Put the ingredients in a cooking pan, sprinkle the seasoning liquid for steamed cooking described in (1) above, cover it with a lid, put it in a sealed state, and heat it by a conventional method. Manufacturing method.

Fig.1 (a) shows the drawing substitute photograph (state which does not have a scorch in a cooking pan bottom part) of the steaming pan cooking obtained using the seasoning liquid for steamed-yaki cooking of Example 3-1. FIG.1 (b) shows the drawing substitute photograph (state with a little burning on a cooking pan bottom part) of the cooking pot cooking obtained using the seasoning liquid for steamed-yaki cooking of Example 3-4. FIG.1 (c) shows the drawing substitute photograph (state which has a burning on the bottom of a cooking pan) of the steaming pan cooking obtained using the seasoning liquid for steamed-yaki cooking of Comparative Example 3-2.

In the present invention, the granular vegetables mean vegetables, spices and potatoes that have been shaped (cut, crushed, shredded, or grated) into granules. These can be raw or dried.
These include, for example, spices such as herbs, pepper, yam, chili; leaf vegetables such as cabbage, spinach, lettuce, garlic, komatsuna, mustard, perilla, seri, asparagus, leek, parsley, bees; ginger, garlic, carrot Root vegetables such as radish, turnip, burdock, wasabi; stem vegetables such as onion, leeks, buffets, celery; flower vegetables such as cauliflower, broccoli, myoga; cucumbers, pumpkins, tomatoes, eggplants, peppers, peppers, etc. Examples include fruits and vegetables, mosses such as shiitake and matsutake, and sesame. These can be used alone or in combination of two or more.

  The particle diameter of the granular vegetables in the seasoning liquid containing the granular vegetables is preferably 8 mm pass to 1 mm on, more preferably 5 mm pass to 1 mm on. When the mesh size is 8 mm, the weight is increased and the weight cannot be kept on the food material, so that the effect of improving the flavor of the food material cannot be expected. On the other hand, when the particle size of the granular vegetables is 1 mm pass, most of it flows down from the ingredients together with the seasoning liquid and accumulates at the bottom of the cooking pan, so that the effect of improving the flavor of the ingredients cannot be expected.

  As the seasoning liquid, a conventionally known seasoning liquid for steamed dishes can be used, and examples thereof include those obtained by appropriately mixing the following powder raw materials, liquid raw materials, fats and oils, and solid raw materials.

(1) Powder raw materials: powder extract, sugar, fermented seasoning, chemical seasoning and the like.
(2) Liquid raw materials: soy sauce, fish sauce, mirin, vinegar, cooking liquor, wine, liquid sugar, lemon juice, vegetable extract, vegetable paste, glass cup, etc.
(3) Fats and oils: salad oil, soybean oil, sesame oil, rapeseed oil, butter, cheese and the like.
(4) Solid raw materials: bean plate soy sauce, miso, sesame (including ground sesame and paste sesame) and the like.

The seasoning liquid containing granular vegetables is characterized in that the viscosity of the permeated seasoning liquid is 55 to 575 mPa · s when transmitted through a sieve having an opening of 1000 μm.
This is extremely important. When it is less than 55 mPa · s, the granular vegetables contained in the seasoning liquid can no longer stay on the ingredients and flow down under the ingredients. It is not preferable because the unpleasant flavor it has cannot be eliminated.
On the other hand, when it exceeds 575 mPa · s, the bottom of the cooking pan is easily burnt during cooking, which is not preferable.

  Moreover, it is also important that the content of non-permeated granular vegetables is 5.0-25.0% (w / w) when the seasoning liquid containing granular vegetables is permeated through a sieve having an opening of 1000 μm. When it is less than%, unpleasant odors of foodstuffs (especially animal and meat and seafood) cannot be sufficiently eliminated, which is not preferable. On the other hand, if it exceeds 25.0% (w / w), the proportion of the seasoning liquid is relatively reduced, the viscosity is increased, and the amount of the seasoning liquid flowing down from the ingredients during cooking is reduced and accumulates at the bottom of the pan. The amount is also reduced, and it is not preferable because the bottom of the pan cannot be prevented.

And it is also important that the viscosity of the whole seasoning liquid is 1600 mPa · s or less in the present invention. When the above value is exceeded, the seasoning liquid becomes entangled with the ingredients during cooking and does not flow down from the ingredients. This is not preferable because water hardly exists and the bottom of the cooking pan is easily burnt.
Hereinafter, the present invention will be described more specifically with reference to examples.

(Measurement method of seasoning liquid viscosity and non-permeable granular vegetable content)
(1) Method for measuring viscosity of whole seasoning liquid A predetermined amount of a sample was taken in a glass tube for measuring a B-type viscometer, and a B-type viscometer (manufactured by Tokyo Keiki Co., Ltd.) was used. 1 was measured at a product temperature of 25 ° C. In addition, when it becomes out of the measurement range under the above conditions, only the rotor is No. The viscosity was measured after changing to 2.
(2) Method for measuring viscosity of permeated seasoning liquid After putting 100 g of seasoning liquid containing granular vegetables on a sieve having an opening of 1000 μm (16 mesh) and allowing to stand for 5 minutes, the permeated liquid was taken in a 300 ml capacity beaker. Measured in the same way. When a sufficient amount of permeate could not be collected, this operation was repeated for measurement.
(3) Measuring method of non-permeate granular vegetable content After putting 100g of seasoning liquid containing granular vegetables on a sieve with an opening of 1000μm (16 mesh) and allowing to stand for 5 minutes, running water is applied to the impervious fraction remaining on the sieve for 1 minute. The solid content with a fine particle size is washed away through the mesh while gently agitating, and the weight after 5 minutes of draining is measured. The weight (g) of the impermeable fraction (granular vegetable) is divided by 100 g of the sample. And asked.

(Production example 1 of seasoning for steamed dishes)
(1) Powder raw materials: 50 g of sodium chloride, 5 g of sodium glutamate, 50 g of sugar, 6 g of processed starch
(2) Liquid raw materials: sake 100 g, seafood extract 20 g, vegetable extract 10 g
(3) Solid raw material: Miso 80g
(4) Granular vegetables: 15g dried garlic grains, 5g dried onion grains, 10g grain sesame, 20g spices
Mix the raw materials of (1) to (3) and the granular vegetables of (4), add water to make a total amount of 1000 g, prepare and heat for 30 minutes at 80 ° C. Returning to 1000 g, the seasoning for steamed dishes of the present invention was obtained. When this seasoning liquid is permeated with a sieve having an opening of 1000 μm, the viscosity of the permeated seasoning liquid is 55 mPa · s, the non-permeated granular vegetable is 6.9% (w / w), and the whole seasoning liquid The viscosity was 300 mPa · s.

(Cooking method of steamed pot dishes)
(1) Cooking pot (Clay pot)
A clay pot (No. 6: for 1-2 persons) having an inner diameter of about 16 cm, a depth of about 5.5 cm, and a capacity of about 900 ml was used (see FIG. 1).
(2) Cooking method of steaming pan cooking 250 g of cabbage slices were put into a clay pot 1 of the above dimensions, and then 125 g of pork belly was spread on top of it. Sprinkle evenly over 65g of seasoning liquid for steamed baked food obtained in Example 1 above on the rose meat, cover with a clay pot (not shown for simplification of drawing), seal, put on gas stove, medium heat A steam pot dish of the present invention (category a in FIG. 1) was obtained by heating for 10 minutes.

  [Examples 3-1 to 3-4, Comparative examples 3-1 to 3-2]

For steamed dishes, add the modified starch (thickener) to the seasoning liquid for steamed dishes of Example 1 above or without adding the viscosity as shown in Table 1. A seasoning liquid was prepared.
Next, a steaming pot dish was prepared in exactly the same manner as in Example 2, and then the presence or absence of scorching at the bottom of the clay pot was examined.
In addition, the presence or absence of an unpleasant smell peculiar to meat was also examined.
The results are shown in Table 1.

From the result of Table 1, when it is less than 55 mPa · s, the granular vegetables contained in the seasoning liquid can no longer stay on the ingredients and flow down, and the bad taste of pork during cooking can be eliminated. It turns out that it disappears.
On the contrary, when exceeding 575 mPa * s, it turns out that the bottom part of a cooking pan becomes easy to burn during cooking.
On the other hand, when the viscosity of the seasoning liquid obtained by removing the granular vegetables with a sieve is 55 to 575 mPa · s, the granular vegetables derived from the seasoning liquid remain on the ingredients and erase the unpleasant flavor of pork In addition, it can be seen that the seasoning liquid can be prevented from scorching the pan bottom by flowing down from the ingredients and accumulating on the bottom of the cooking pan.

(Manufacturing example 2 of seasoning for steamed dishes)
(1) Powder raw materials: 50 g of sodium chloride, 5 g of sodium glutamate, 50 g of sugar
(2) Liquid raw materials: sake 100 g, seafood extract 20 g, vegetable extract 10 g
(3) Solid raw material: Miso 80g
(4) Modified starch: Addition amounts (g) listed in Table 2 are added.
(5) Granular vegetables: 15 parts by weight of dried garlic grains, 5 parts by weight of dried onion grains, 10 parts by weight of grain sesame, and 20 parts by weight of spices are added at the addition amount (g) shown in Table 2. To do.
The raw materials of (1) to (4) above and the granular vegetables of (5) are mixed in the proportions shown in Table 2, and water is further added to make a total amount of 1000 g. In order to replenish, it returned to 1000g with water again, and the seasoning for steamed baked dishes of this invention was prepared. Next, a steaming pot dish was prepared in exactly the same manner as in Example 2, and then the presence or absence of scorching at the bottom of the clay pot was examined.
In addition, the presence or absence of an unpleasant smell peculiar to meat was also examined. The results are shown in Table 2.

  From the result of Table 2, even if the viscosity of the seasoning liquid which removed this granular vegetable of the seasoning liquid containing granular vegetables is 450 mPa * s which is the range of 55-575 mPa * s, the content of non-permeation | transmission granular vegetables is 5. When it is less than 0%, it turns out that the bad smell of pork cannot fully be erased. On the contrary, if it exceeds 25.0% (w / w), the proportion of the seasoning liquid is relatively reduced and the viscosity of the whole seasoning liquid is also increased, so the amount of the seasoning liquid flowing down from the ingredients during cooking is reduced. It can be seen that the amount accumulated in the bottom of the pan also decreases, and it is not preferable because the bottom of the pan cannot be prevented.

The relationship between the viscosity of the entire seasoning liquid and the occurrence of scorching in the steaming pot dish was examined.
(1) Powder raw material: 50 g of sodium chloride, 5 g of sodium glutamate, 50 g of sugar, 2.4 g of modified starch
(2) Liquid raw materials: sake 100 g, seafood extract 20 g, vegetable extract 10 g
(3) Solid raw material: Miso 80g
(4) Granular vegetables: 37.5g of dried garlic grains, 12.5g of dried onion grains, 25g of grain sesame, 50g of spices
Mix the raw materials of (1) to (3) and the granular vegetable of (4), add water to make a total amount of 1000 g, mix and heat at 80 ° C. for 30 minutes, and then replenish the evaporated water to 1000 g with water It was returned to obtain a seasoning for steamed dishes.
In this seasoning liquid, the viscosity of the seasoning liquid after removing the granular vegetables is 575 mPa · s, and the granular vegetables (opening 5 mm pass to 1.0 mm on) are 25.0% (w / w). Furthermore, the viscosity of the whole seasoning liquid was 2200 mPa · s.
Subsequently, the seasoning liquid for steamed baked dishes was diluted with water to prepare a seasoning liquid having a viscosity as shown in Table 3.
Next, a steaming pot dish was prepared in exactly the same manner as in Example 2, and then the presence or absence of scorching at the bottom of the clay pot was examined.
In addition, the presence or absence of an unpleasant smell peculiar to meat was also examined. The results are shown in Table 3.

  From the results in Table 3, the viscosity of the seasoning liquid from which the granular vegetables are removed is within the range specified by the present invention (575 mPa · s), and the granular vegetable content is within the range specified by the present invention (25. 0% (w / w)), it can be seen that when the viscosity of the whole seasoning liquid exceeds 1600 mPa · s, scorching occurs (see Comparative Examples 6 to 7). On the other hand, it can be seen that there is less scorching when it is 1600 mPa · s, and there is no scoring when it is 1300 mPa · s.

1 ... clay pot, 2 ... ingredients, 3 ... burnt

Claims (3)

It is a seasoning liquid containing granular vegetables, and the viscosity of the permeated seasoning liquid obtained by passing the seasoning liquid through a sieve having an opening of 1000 μm is 55 to 575 mPa · s, and the content of non-permeable granular vegetables is 5.0 to 25.0. % (W / w) and the viscosity of the whole seasoning liquid is 1600 mPa · s or less. The seasoning liquid according to claim 1, wherein the granular vegetables are those having an opening of 8 mm to 1 mm. A method for producing steamed baked food, characterized in that ingredients are put in a cooking pan, sprinkled with the seasoning liquid for steamed baked food according to claim 1, covered with a lid and sealed, and then heated by a conventional method.

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