JP2014023469A - Salted rice malt-containing seasoning, and seasoning set for casserole - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a salted rice malt in which meat such as chicken and pork for use in casserole is to be immersed, allowing the meat to have increased deliciousness in a shorter time compared to a conventional one, resulting in enhanced deliciousness of a casserole to be finished.SOLUTION: Use of a salted rice malt-containing seasoning having an adjusted concentration of Brix of 38 to 45% and an adjusted concentration of ethanol of 0.9 to 7.0 vol.% allows the meat to have increased deliciousness in a shortened immersion time, resulting in enhanced deliciousness of a casserole to be finished.

Description

  The present invention relates to a salted salmon-containing seasoning and a seasoning set for hot pot dishes.

  Shiogama is known as a seasoning obtained by adding salt and water to rice bran and aging. It has been widely used in recent years because it adds umami when soaked in meat and fish. However, in order to fully extract the umami of the ingredients, it is necessary to immerse the ingredients such as meat and fish in salted salmon and leave them at a low temperature of 10 ° C or lower in a refrigerator for 1-2 days before cooking. It was difficult to bring out the umami of the ingredients.

  The feature of hot pot cooking is that it can be easily prepared simply by preparing and cooking the ingredients to be put in a hot pot such as meat and vegetables. However, meat such as chicken and pork has a problem that the taste of the soup stock and soup is not soaked and the umami taste is weak. Then, the cooking method of the pot cooking (for example, refer nonpatent literature 1) which immerses overnight in salted salmon and uses the meat which increased umami as an ingredient is known. However, this method has a drawback that it takes a long time to soak the meat and impairs the convenience that is characteristic of hot pot dishes.

Takuji Shirasawa, Yuki Takahashi "Improving immunity, side dish of Shiogama" Kadokawa Magazines, November 19, 2011, p28 Takuji Shirasawa, Yuki Takahashi “Improving immunity, side dish of Shiogama,” Kadokawa Magazines, November 19, 2011, p16-p17

  In the present invention, when immersing meat such as chicken and pork for use in hot pot dishes in salted salmon, meat with increased umami taste is obtained in a shorter time than before, and delicious when finished as hot pot dishes. The problem is to increase the height.

As a result of intensive studies to solve the above-mentioned problems, the present inventors have used mash-containing seasonings in which the Brix and ethanol concentrations are adjusted to certain conditions, so that umami can be obtained even if the soaking time is shortened. It was found that increased meat could be obtained, and it was confirmed that it would be possible to enhance the taste when finished as a pot dish.
In addition, if the salted salmon-containing seasoning of the product of the present invention is used, it will be distributed as a product, so that the microorganisms such as yeast, mold or lactic acid bacteria in salted salmon are killed by heat sterilization in a short time. It was found that meat with increased umami taste can be obtained.
These findings complete the present invention.

That is, the present invention is a salted salmon-containing seasoning and a seasoning set for hot pot cooking shown below.
(1) A salted salmon-containing seasoning for seasoning meat ingredients used in hot pot cooking, wherein the Brix is 38 to 45% and the ethanol concentration is 0.9 to 7.0 vol%.
(2) A condiment set for hot pot cooking in which a container is filled with and combined with hot pot soup and the salted salmon-containing seasoning described in (1) above.

  According to the present invention, when immersing meat such as chicken and pork for use in hot pot dishes in salted salmon, in a shorter time than before, obtaining meat with increased umami and finishing as hot pot dishes It is easy to increase the taste.

  In order to carry out the present invention, first, by adding other raw materials to the salt koji as the main raw material, or adjusting the temperature and time when preparing the salt koji, the Brix is 38 to 45%, ethanol A salted salmon-containing seasoning is prepared for seasoning meat ingredients to be used for hot pot cooking by adjusting the concentration to 0.9 to 7.0% by volume. Next, the obtained salted salmon-containing seasoning is filled in a container such as a film pack, and combined with a container filled with separately prepared pot soup to make a seasoning set for cooking pot. In addition, the volume% in this invention means the percentage of the ratio of the capacity | capacitance with respect to the weight of the whole salt-containing seasoning.

  The salt candy in the present invention refers to a rice bran dipped in a saline solution and aged. As a method for producing salted salmon, for example, as in Non-Patent Document 2, salt is added to and mixed with loose rice bran, and water is added to the whole. The method of preparing is mentioned. The rice bran used for salt koji is obtained by culturing koji mold on steamed rice, but raw rice koji after culturing may be used, or dried rice koji may be used.

The salted salmon-containing seasoning in the present invention may be the above-mentioned salted salmon itself, but an auxiliary material may be added to the salted salmon.
Examples of the auxiliary materials used in the salted salmon-containing seasoning include sugars such as glucose, sucrose and fructose-glucose liquid sugar, sweet seasonings such as mirin, and sakes such as sake and shochu. In particular, mirin contains saccharides and ethanol, so that the Brix and ethanol concentrations can be adjusted, so that it is preferable as an auxiliary material. In addition, umami seasonings such as sodium glutamate and nucleic acids, fermented seasonings such as soy sauce and miso, flavored vegetables such as garlic and onion, and spices may be added. Moreover, in order to increase the viscosity of the salted salmon-containing seasoning in order to enhance the adhesion of the salted salmon-containing seasoning to the meat meat material, starch or thickening polysaccharides may be added.

It is possible to adjust the Brix of salted salmon by selecting the aging conditions of the salted salmon. If the amount of water added to the rice bran is reduced, the concentration is increased, so that Brix is increased. If the salt concentration is decreased, decomposition of the rice bran raw material by the enzyme is promoted and Brix is increased. Similarly, by adjusting to the appropriate pH and temperature of the enzyme, decomposition of the rice bran raw material by the enzyme is similarly promoted and Brix is increased. By increasing the aging time even under the same conditions, Brix increases. Therefore, by combining these conditions, it is possible to prepare a salt-rich Brix.
As aging conditions for the salted potatoes of the present invention, the water content is 40 to 90% by weight, the salt concentration is 3 to 20% by weight, the pH is 4.8 to 5.5, and the product temperature of the syrup during aging is 30 to 30%. The aging time at 60 ° C. is preferably 1 to 72 hours.

  The Brix and ethanol concentrations of the salted salmon-containing seasoning of the present invention are important. If the Brix of the salted-seasoned seasoning is lower than 38%, the effect of enhancing the umami of meat is not obtained, and if it exceeds 45%, the umami is obtained. However, the fermented smell of koji will become stronger. If the ethanol concentration is less than 0.9% by volume, the effect of enhancing the umami taste of the meat cannot be obtained, and if it exceeds 7.0% by volume, the alcohol odor becomes strong.

  The salted salmon-containing seasoning of the present invention may be filled into a food container and packaged together with a container filled with separately prepared pot soup, etc. to make a seasoning set for pot cooking. Containers filled with salted salmon and hot pot soy sauce may be used as long as they can be used for food and can be sealed, and examples thereof include resin containers such as film packs and plastic bottles, containers such as glass bottles and cans.

The hot pot soup in the present invention is a hot pot soup that matches the meat prepared with the salted salmon-containing seasoning of the present invention, such as a hot pot hot pot soup that uses soup stock and soy sauce, or a hot pot soup that uses pork bone soup. The type is not limited.
As the raw material for the hot pot soup, the raw material used for the normal hot pot soup can be used. Soy sauce, protein hydrolyzate, sodium glutamate, nucleic acid seasoning, salt and other seasonings, bonito extract, extracts extracted from pork bone and chicken, ginger, garlic, chili and other flavored vegetables, and spices can be used. In addition, ingredients such as chopped onion, grated radish, chopped carrot, etc. may be added to prepare a potted soup with ingredients.
Using these raw materials, a hot pot soup is prepared by a conventional method, and filled in a container to obtain a hot pot soup used for the seasoning set for hot pot cooking of the present invention.

  As a seasoning set for pan cooking of the present invention, for example, a pan cooking in which a salt-containing condiment pack in which a 50 g film pack is filled with salted salmon-containing seasoning is pasted on a pan-filled glass bottle filled in a 250 ml capacity glass bottle. A seasoning set for pot cooking, a 50g salted salmon-containing seasoning pack, and a pot soup pack filled with 150g film pack of the pot soup, each in a standing pouch container and sealed Etc.

The seasoning set for pan cooking of this invention can be used as follows, for example.
In the case of the above-mentioned seasoning set for cooking pots in a standing pouch container, first, the standing pouch container is opened, and the salted salmon-containing seasoning pack and the pot soup pack are taken out. Next, the meat cut into a suitable size is soaked in the salted salmon-containing seasoning taken out from the salted salmon-containing seasoning pack for about 15 minutes. Furthermore, put the pot soup in the pot soup pack in a pot and dilute with water as appropriate. Finally, the meat soaked in the salted salmon-containing seasoning is put together with other salt-containing seasoning ingredients in the pot soup and cooked to obtain a pot dish.

  Hereinafter, an example is shown and the effect of the present invention is explained more concretely.

(Preparation of salted salmon-containing seasoning)
280 g of rice bran (rice koji made by Masamimiso Co., Ltd.) was loosened, 130 g of sodium chloride was added and mixed, 490 ml of water was further added and stirred well, and the mixture was allowed to stand at about 55 ° C. for 10 to 36 hours for aging. Further, mirin (Kikkoman Foods Co., Ltd. Manjou Mirin) was added so as to be 10% by weight of the whole salted salmon, which was sufficiently stirred and mixed, and heated at 90 ° C. for 20 minutes. Using this, cooking was performed as follows.

(Preparation of Yosenabe dishes)
300 g of chicken breast was cut into a size of about 3 cm on a side, placed in a bowl, added with the salted salmon-containing seasoning and soaked for 15 minutes. On the other hand, 100 ml of concentrated noodle soup (Kikkoman Foods Co., Ltd. booklet soup) and 800 ml of water were put into a 25 cm diameter earthen pan, and the pan soup was heated and boiled. Next, add chicken breast meat soaked in the above-mentioned seasoning containing salted salmon for 15 minutes, 400g Chinese cabbage cut into appropriate sizes, 30g long onion, 30g shiitake mushroom, 30g carrot, 150g tofu and further heat it. Got.

(Preparation of white hot pot cooking)
300 g of chicken breast was cut into a size of about 3 cm on a side, placed in a bowl, added with the salted salmon-containing seasoning and soaked for 15 minutes. On the other hand, in a clay pot with a diameter of 25 cm, 330 ml of white hot water soup (Chickenman Foods Chinese-style chicken white hot water soup) and 670 ml of water were used to make hot pot soup, and the hot pot was heated to boiling. Next, add chicken breast meat soaked in the above-mentioned seasoning containing salted salmon for 15 minutes, 400 g of Chinese cabbage cut into appropriate sizes, 30 g long onion, 30 g shiitake mushroom, 30 g carrot, 150 g tofu and further heat to cook in a white hot pot dish Got.

(Brix of salted salmon-containing seasoning and meat umami)
The salted salmon-containing seasoning was prepared so that the Brix in Table 1 was obtained by changing the aging time in the preparation of the salted-sugar-containing seasoning. The viscosity was adjusted to about 1,000 cp by adding xanthan gum.

(Measurement of Brix, sensory test)
Brix was measured using a digital refractometer (RX-5000 manufactured by Atago Co., Ltd.). Moreover, the sensory test sampled the chicken cooked by the preparation of the above-mentioned hot pot cooking and the preparation of white hot pot cooking, and compared with the control | contrast by the 5-point evaluation method about the umami | taste of meat. That is, “very strong” was evaluated as 5, “strong” as 4, “same as control” as 3, “weak” as 2, and “very weak” as 1. In addition, the chicken which cooked without making it soaked with the salt-and-seasoned seasoning in the preparation of the above-mentioned hot pot cooking and the preparation of the white hot pot cooking was used as a control. Table 1 shows the average score evaluated by 14 panels.

  According to Table 1, despite the use of salted salmon-containing seasonings, the difference in the umami of meat and meat in pot dishes cooked without using salted salmon-containing seasonings is 30% for Brix. You can see that there is no. It can also be seen that Brix, a salted salmon-containing seasoning seasoning meat from a pot dish, has an effect of enhancing the umami taste of meat at 38% or more.

(Ethanol concentration of salted salmon-containing seasoning and meat umami)
In the preparation of the salted salmon-containing seasoning of Example 1, the ripening time was 16 hours, and the amount of mirin added was 0 to 50% by weight of the total salted salmon to prepare the salted salmon-containing seasoning having different ethanol concentrations. did. The viscosity was adjusted to about 1,000 cp by adding xanthan gum. Using the salted salmon-containing seasoning, a sensory test was conducted and evaluated in the same manner as in Example 1 for the ethanol concentration in the salted salmon-containing seasoning and the umami of the meat after cooking the pan. The results are shown in Table 2.
The ethanol concentration was measured using gas chromatography.

  From Table 2, it was confirmed that when the ethanol concentration is 0.98% by volume or more with respect to the entire salted salmon-containing seasoning, the umami taste of the meat is strengthened.

(Viscosity of salted salmon-containing seasoning and meat umami)
In the preparation of the salted salmon-containing seasoning of Example 1, the aging time was set to 16 hours, and xanthan gum (Bistop D1788, manufactured by San-Ei Gen FFI Co., Ltd.) was added to the obtained salted salmon-containing seasoning. Salt-containing seasonings having different viscosities were prepared so that the viscosity of the koji-containing seasoning was 200 to 6,000 cP. Using the salted salmon-containing seasoning, with regard to the viscosity of the salted salmon-containing seasoning and the umami of the meat after cooking in the pot, the chicken cooked in the white hot pot cooking was tasted in the same manner as in Example 1, and the salted salmon was contained. The chicken cooked without being soaked with the seasoning was subjected to sensory test and evaluated. The results are shown in Table 3.
The viscosity is adjusted by adjusting the temperature of the salt-containing seasoning to 25 ° C., a digital viscometer (TVB-10M manufactured by Toki Sangyo Co., Ltd.), rotor No. Measurements were made at 30 and 12 rpm using M3 and M4.

  From Table 3, it was confirmed that when the viscosity of the salted salmon-containing seasoning is 800 to 4,000 cP, the umami of the meat is strengthened.

(Immersion time and meat umami)
In the preparation of the salted rice-containing seasoning of Example 1, the aging time was 16 hours, the amount of mirin added was 10% by weight of the whole salted salmon, Brix 41%, ethanol concentration 1.4% by volume of salted salmon A salt-containing seasoning was prepared by preparing a seasoning and adding a xanthan gum to adjust the viscosity to 1,000 cP. Using the salted salmon-containing seasoning, the soaking time of chicken breast meat was changed as shown in Table 4 in the preparation of the hot pot cooking of Example 1 and the preparation of the white hot pot cooking, and the umami of the meat after cooking the pan cooking, Similar to Example 1 except that the control is chicken breast meat soaked in the salted salmon-containing seasoning (Brix 41%, ethanol concentration 0%, viscosity 1,000 cP) of Comparative Example 2-1 of Example 2 for 24 hours. A sensory test was conducted and evaluated. The results are shown in Table 4.

  From Table 4, when the salted salmon-containing seasoning of the present invention is used, the time for immersing the meat ingredients of the pot dish in the salted salmon-containing seasoning is 15 minutes or more, and the conventional salted salmon It turns out that the umami | taste of the meat similar to what was immersed for 24 hours with the containing seasoning is obtained. Moreover, it turns out that the umami | taste of meat does not increase even if it soaks for 60 minutes or more.

Claims (2)

A salted salmon-containing seasoning for seasoning meat ingredients used in hot pot cooking, wherein the Brix is 38-45% and the ethanol concentration is 0.9-7.0% by volume. A condiment set for hot pot dishes, in which a container is filled with the soup sauce and the salted salmon-containing seasoning according to claim 1.