JP2013128419A - ゼリー状調味料及び該ゼリー状調味料を含む食肉加工食品 - Google Patents
ゼリー状調味料及び該ゼリー状調味料を含む食肉加工食品 Download PDFInfo
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- JP2013128419A JP2013128419A JP2011277967A JP2011277967A JP2013128419A JP 2013128419 A JP2013128419 A JP 2013128419A JP 2011277967 A JP2011277967 A JP 2011277967A JP 2011277967 A JP2011277967 A JP 2011277967A JP 2013128419 A JP2013128419 A JP 2013128419A
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- Prior art keywords
- jelly
- seasoning
- cellulose
- mass
- processed meat
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Abstract
【解決手段】調味料、セルロース、及びゲル化剤を含むゼリー状調味料。
【選択図】なし
Description
(1)調味料、セルロース、及びゲル化剤を含むゼリー状調味料。
(2)調味料を0.1〜10質量%、セルロースを0.1〜15質量%、及びゲル化剤を1〜15質量%含む、(1)に記載のゼリー状調味料。
(3)前記ゲル化剤がゼラチンである、(1)又は(2)に記載のゼリー状調味料。
(4)(1)〜(3)のいずれか1項に記載のゼリー状調味料を含む食肉加工食品。
(5)さらに、セルロースを含有する具材を含む、(4)に記載の食肉加工食品。
(6)餃子、シューマイ、肉まんのいずれかである、(4)又は(5)に記載の食肉加工食品。
(実施例1、2、比較例1、2)
■ゼリー状調味料の作製
表1に記載の配合比でゼリー状調味料を作製した。
(実施例3〜5、比較例3〜5)
■食肉加工食品(ギョーザ)の作製
次に、得られたゼリー状調味料A〜Dを用いてギョーザの作製を行った。各ギョーザの具材の配合処方を表2に示す。表2に示す各原材料をフードプロセッサー仕込み、10秒撹拌をして混合しゼリー状調味料を含む具材を作製した。ゼリー状調味料Aを用いたもの(実施例3,4)及びゼリー状調味料Bを用いたもの(実施例5)は、ゼリー状調味料を大きな塊のまま加えても、撹拌により砕け、均一に具材の中に分散した。一方、ゼリー状調味料Cを用いた場合(比較例3、4)、及びゼリー状調味料Dを用いた場合(比較例5)ゼリーが砕けずに大きな塊のままで残ってしまったため、あらかじめ包丁でおよそ5mm角に細かく切ってから加えて具材を作製した。
餃子の皮に、前述で作製した具材を、それぞれ12g包み、餃子とし、下記の基準で評価した。
[評価方法]
140℃に加熱してホットプレートに餃子9個を入れ、蓋を閉めて5分間焼いた。蓋を開け、60gの水を入れて、蓋を閉め160℃で8分間蒸し焼きにした。蓋を取り、1分間焼いて余分な水分を飛ばし、焼き餃子を得た。得られた焼き餃子を、20代女性1名、30代女性1名、60代女性1名、20代男性1名、30代男性1名、40代男性1名、50代男性2名の計8名で官能評価を実施した。官能評価は6つの餃子を食べ比べてジューシー感があると思った順に1位から6位までの順位をつけるとともに、満足度を、ジューシー感に満足で、とても美味しいと思った場合は◎、ジューシー感があり、美味しいと思った場合は○、ジューシー感はあるが、もう少しジューシー感があっても良いと思った場合は△、ジューシー感が全くないと感じた場合は×の基準で評価した。その結果を表3に示す。
最もジューシーであったのは、ゼリー状調味料と他の具材の両方に、セルロースを添加した実施例4のギョーザであった。2番目に良好な結果だったのは、本発明のゼリー状調味料で用いられるセルロースを実施例3よりも多く含むゼリー状調味料Bを添加し、具材にはセルロースを添加していない実施例5であり、その次が実施例3であった。実施例3、4、5のいずれも、ほとんどの人はジューシー感に満足でとても美味しいという評価で、敢えて比べると実施例4が一番良好であるという結果であった。一方、比較例3は、ゼリー状調味料を添加しているにも関わらずセルロースがゼリー状調味料中に存在しないため、ジューシー感が物足りないという評価であった。具材にのみセルロースを含む比較例4、ゼリー中にネイティブジェランガムを用いた比較例5は、ほとんどの人が比較例3よりはジューシー感があると評価したものの、実施例3〜5に比べると物足りないという評価であった。
Claims (6)
- 調味料、セルロース、及びゲル化剤を含むゼリー状調味料。
- 調味料を0.1〜10質量%、セルロースを0.1〜15質量%、及びゲル化剤を1〜15質量%含む、請求項1に記載のゼリー状調味料。
- 前記ゲル化剤がゼラチンである、請求項1又は2に記載のゼリー状調味料。
- 請求項1〜請求項3のいずれか1項に記載のゼリー状調味料を含む食肉加工食品。
- さらに、セルロースを含有する具材を含む、請求項4に記載の食肉加工食品。
- 餃子、シューマイ、肉まんのいずれかである、請求項4又は5に記載の食肉加工食品。
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2017175990A (ja) * | 2016-03-29 | 2017-10-05 | 旭化成株式会社 | 包餡食品 |
KR101919462B1 (ko) | 2017-10-20 | 2018-11-19 | 주식회사 에브릿 | 균질화된 겔형 육개장 다대기 |
KR101932742B1 (ko) | 2018-10-10 | 2018-12-26 | 주식회사 에브릿 | 균질화된 겔형 육개장 다대기 |
JP2019110914A (ja) * | 2019-03-01 | 2019-07-11 | 旭化成株式会社 | 固体状または液体状の調味料を含有する肉加工食品 |
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JPH05316988A (ja) * | 1992-05-18 | 1993-12-03 | Yamaki Kk | 加工調味料 |
JPH0698719A (ja) * | 1992-09-24 | 1994-04-12 | Asahi Chem Ind Co Ltd | 挽肉加工食品 |
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JPH05316988A (ja) * | 1992-05-18 | 1993-12-03 | Yamaki Kk | 加工調味料 |
JPH0698719A (ja) * | 1992-09-24 | 1994-04-12 | Asahi Chem Ind Co Ltd | 挽肉加工食品 |
JP2005287348A (ja) * | 2004-03-31 | 2005-10-20 | Nippon Flour Mills Co Ltd | 食品の製造方法 |
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JP2017175990A (ja) * | 2016-03-29 | 2017-10-05 | 旭化成株式会社 | 包餡食品 |
KR101919462B1 (ko) | 2017-10-20 | 2018-11-19 | 주식회사 에브릿 | 균질화된 겔형 육개장 다대기 |
KR101932742B1 (ko) | 2018-10-10 | 2018-12-26 | 주식회사 에브릿 | 균질화된 겔형 육개장 다대기 |
JP2019110914A (ja) * | 2019-03-01 | 2019-07-11 | 旭化成株式会社 | 固体状または液体状の調味料を含有する肉加工食品 |
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