JP2014033618A - Seasoning liquid for material to be broiled - Google Patents
Seasoning liquid for material to be broiled Download PDFInfo
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本発明は、肉や魚等の具材に調味液をからめて調理する照焼き風のからめ焼を、フライパンを用いて調理でき、且つ、短時間で調味液を具材にからめることができるからめ焼き用調味液に関する。 The present invention is a teriyaki-style kara-meme that can be cooked by using a frying pan to entangle the seasoning liquid in ingredients such as meat and fish, and the seasoning liquid can be entangled in the ingredients in a short time. Concerning seasoning liquid.
肉や魚等の具材に調味液をからめて食するからめ焼きは、何度も調味液を塗布して調理する照焼きと比較して、簡便に照焼き風の料理が一品できるということで、家庭料理の一つとして普及してきている。しかしながら、一般家庭で、からめ焼きを調理するためには、フライパンに調味液を入れ、加熱して調味液中の水分を蒸発させるとともに調味液のとろみをだしながら、具材をからめるように焼き上げて調理する必要があり、さらに簡便に短時間でからめ焼きを調理できる調味液が求められている。 Compared with teriyaki, which is prepared by applying the seasoning liquid over and over again, karame-yaki, which eats the seasoning liquid stuffed with ingredients such as meat and fish, makes it easier to make a teriyaki-style dish. It is becoming popular as a dish. However, in order to cook Karameyaki at home, put the seasoning liquid in a frying pan, heat it to evaporate the water in the seasoning liquid, and thicken the seasoning liquid. There is a need for a seasoning liquid that needs to be cooked, and that can easily cook kara-yaki in a short time.
近年、このような要望に答えて、比較的簡単に具材に調味液をからめることができるからめ焼き用調味液が開発されている。例えば、具材への調味液のからみやすさを改善するために、糖質、食塩、醤油等の調味料とともに、澱粉として加工澱粉を含む調味ソースが提案されている（特許文献１）。しかし、一般家庭で、このような調味ソースを用いてからめ焼き料理をする場合、特に肉や魚を具材としてからめ焼き調理する場合、調味液のとろみを具材にからみやすくなるように調製することが困難であり、調味液の具材へのからみが十分ではなく、さらに具材から調味液がたれ落ちてしまい、味のからみ、食感、外観の悪いものになってしまうことがある。したがって、フライパン等で簡便、且つ、短時間に具材に調味液をからめるために、特に肉や魚の切り身等を用いて照焼き様のからめ焼きを調理するために、短時間で具材とのからみがよく、たれ落ちが抑制されたからめ焼き用調味液が求められている。 In recent years, in response to such a demand, a condiment seasoning solution has been developed since the condiment solution can be entangled with ingredients relatively easily. For example, in order to improve the ease of entanglement of the seasoning liquid in ingredients, a seasoning sauce has been proposed that contains processed starch as a starch together with seasonings such as sugar, salt and soy sauce (Patent Document 1). However, when cooking kara-yaki using such a seasoning sauce in a general household, especially when cooking kara-yaki using meat and fish as ingredients, prepare the thickening of the seasoning liquid so that it can be easily entangled with ingredients. The seasoning liquid is not sufficiently entangled with the ingredients, and the seasoning liquid may sag from the ingredients, resulting in poor taste, texture and appearance. Therefore, in order to entangle the seasoning liquid in the ingredients in a short time with a frying pan, etc., especially for cooking teriyaki-like karaage using meat or fish fillets etc., entanglement with ingredients in a short time Therefore, there is a need for a seasoning solution for fried eel that has been prevented from dripping.
フライパン等を用いて、肉や魚の切り身等の具材に調味液をからめて調理する照焼き様のからめ焼きにおいて、調味液を短時間で具材にからませることができ、且つ、調味液の焦げ付きの発生がなく、具材からの液ダレがないからめ焼き用調味液を提供することを課題とする。 In a teriyaki-like kara-me-yaki that uses a frying pan or the like to stir the seasoning liquid into ingredients such as meat or fish fillets, the seasoning liquid can be entangled in the ingredients in a short time, and the seasoning liquid is burnt It is an object of the present invention to provide a condiment seasoning solution that does not cause the occurrence of liquid and does not sag from ingredients.
本発明者らは、フライパン等で肉や魚の切り身等を調理するためのからめ焼き用調味液に関して、澱粉粒子への水の保水性が異なる澱粉を配合し、好ましくは澱粉自身の質量の３〜１０倍の水を保水することができる加工澱粉と澱粉自身の質量の３倍未満の保水量の加工澱粉とを併用して調味液の粘度を調製することで、フライパンを用いて簡便に短時間で、焦げ付きを生じることなく、且つ、液ダレがないからめ焼きを調理できるからめ焼き用調味液が得られることを知り、この知見に基づいて本発明を完成した。 The inventors of the present invention blended starches with different water-retaining properties with respect to starch particles, preferably 3 to 3% of the mass of the starch itself, for the seasoning solution for karameyaki for cooking meat or fish fillets in a frying pan or the like. By using a modified starch capable of retaining 10 times the amount of water and a modified starch having a water retention amount of less than 3 times the mass of the starch itself, the viscosity of the seasoning liquid is adjusted, so that a short time can be easily obtained using a frying pan. Thus, it was found that a seasoning liquid for fried egg can be obtained without burning, and there is no liquid dripping, so that the seasoning liquid for fried egg can be obtained, and the present invention has been completed based on this finding.
即ち、本発明は以下に示すからめ焼き用調味液である。
（１）加工澱粉として、加工澱粉自身の質量の３〜１０倍量の水を保水できる加工澱粉を０．０５〜８．０５質量％、且つ、３倍未満の保水率である加工澱粉を０．５〜１６質量％の範囲で含有するからめ焼き用調味液。
（２）加工澱粉で粘性を付与されたからめ焼き用調味液の粘度が５００〜１６０００ｃｐであり、且つ、２００℃で３０秒間加熱後の調味液の粘度が１〜１７ｃｍ／３０秒の範囲である（１）記載のからめ焼き用調味液。
（３）フライパンを用いて、炒めた具材にからめて調理するための（１）及び（２）記載のからめ焼き用調味液。
That is, this invention is the seasoning liquid for karame ware shown below.
(1) 0.05 to 8.05 mass% of processed starch capable of retaining 3 to 10 times the amount of water of the processed starch itself as processed starch, and 0 to less than 3 times the retained starch A seasoning solution for fried potatoes containing 5 to 16% by mass.
(2) The viscosity of the seasoning liquid for Karameyaki, which is given viscosity with processed starch, is 500 to 16000 cp, and the viscosity of the seasoning liquid after heating at 200 ° C. for 30 seconds is in the range of 1 to 17 cm / 30 seconds. (1) Karameyaki seasoning liquid according to the description.
(3) The seasoning solution for karameyaki according to (1) and (2), which is prepared by entwining a stir-fried ingredient using a frying pan.
本発明によれば、フライパンを用いて肉や魚等のからめ焼きを調理する際に、簡便に短時間で肉や魚等の具材に焦げ付きなく調味液がよくからみつき、具材からの調味液のたれ落ちが少なく、味のからみ、食感、外観がよいからめ焼きを調理するのに適したからめ焼き用調味液を得ることができる。 According to the present invention, when cooking kara-meme such as meat and fish using a frying pan, the seasoning liquid is easily entangled with ingredients such as meat and fish in a short time, and the seasoning liquid from the ingredients A seasoning solution for kara-yaki that is suitable for cooking omelet with less dripping and good taste entanglement, texture and appearance can be obtained.
本発明のからめ焼き用調味液の特徴は、醤油、みりん等の水系調味料に二種類の性質が異なる加工澱粉を併用することであり、すなわち、加工澱粉自身の質量の３〜１０倍の水を保水できる加工澱粉（以下、保水性加工澱粉と略す）及び保水量が加工澱粉自身の質量の３倍未満である加工澱粉（以下、非保水性加工澱粉と略す）を併用して配合することである。さらに、フライパンを用いて、具材に調味液をからめたからめ焼きを調理する際に、短時間の加熱で調味液にとろみがつき、焦げ付きなく具材にからむようにするためには、調味液に含有する保水性加工澱粉と非保水性加工澱粉のそれぞれの配合量を調整して、調味液の粘度をＢ型粘度計で５００〜１６０００ｃｐの範囲とするとともに、２００℃、３０秒の加熱後の粘度をボストウィック式粘度計で１−１７ｃｍ／３０秒の範囲とすることが必要である。すなわち、粘度をこれらの範囲とすることによって、短時間の加熱で調味液にとろみがつき、焦げ付きなく具材にからむような調味液とすることができる。からめ焼き用調味液の粘度が、Ｂ型粘度計で５００ｃｐ未満または加熱後の粘度がボストウィック式粘度計で１７ｃｍを越える場合は、フライパンで加熱して調味液に粘度をつけるのに時間がかかり、反対にＢ型粘度計で１６０００ｃｐを超えるかまたは加熱後の粘度がボストウィック式粘度計で１ｃｍ未満の場合は、具材へ均一にからみつく効果が得られ難く、調味液の焦げ付きが発生する。 The feature of the seasoning solution for karameyaki of the present invention is that two kinds of processed starches having different properties are used in combination with water-based seasonings such as soy sauce and mirin, that is, 3 to 10 times the mass of the processed starch itself. Combined with processed starch that can retain water (hereinafter abbreviated as water-retained processed starch) and processed starch whose amount of water retention is less than three times the mass of the processed starch itself (hereinafter abbreviated as non-water-retained processed starch) It is. Furthermore, when cooking kara-yaki with entangled seasoning liquid in a pan using a frying pan, the seasoning liquid will be thickened by heating for a short period of time, and in order to entangle the ingredients without burning, The blending amount of each of the water-retained processed starch and non-water-retained processed starch is adjusted so that the viscosity of the seasoning liquid is in the range of 500 to 16000 cp with a B-type viscometer, and after heating at 200 ° C. for 30 seconds. The viscosity needs to be in the range of 1-17 cm / 30 seconds with a Bostwick viscometer. That is, by setting the viscosity within these ranges, the seasoning liquid is thickened by heating in a short time, and can be made into a seasoning liquid that does not burn and is entangled with the ingredients. When the viscosity of the seasoning liquid for karameaki is less than 500 cp with a B-type viscometer or the viscosity after heating exceeds 17 cm with a Bostwick viscometer, it takes time to heat the frying pan to add viscosity to the seasoning liquid, On the other hand, when the viscosity exceeds 16000 cp with a B-type viscometer or the viscosity after heating is less than 1 cm with a Bostwick viscometer, it is difficult to obtain a uniform entanglement effect on the ingredients and scorching of the seasoning liquid occurs.
本発明で用いられる保水性加工澱粉の原料としては、馬鈴薯澱粉、タピオカ澱粉、ワキシーコーンスターチ、コーンスターチ、小麦澱粉、米澱粉等を原料として得られる食品用澱粉であれば任意のものが使用できる。本発明の保水性加工澱粉は、架橋澱粉であり、リン酸基やアジピン酸基と呼ばれる官能基を澱粉分子にブリッジ状に導入することにより製造でき、架橋度の強さにより、水中での溶解温度や溶解のし難さが異なる種々の架橋澱粉が市販されている。このような、架橋構造を持つ加工澱粉は、多くの架橋構造を導入することによって、澱粉の結晶性が高まり、糊化が抑制された水に溶解しにくい加工澱粉となる。
本発明で用いられる保水性加工澱粉は、特に、加工澱粉１ｇを水１００ｍｌに分散後、９０℃達温まで加熱攪拌した後、該澱粉混合液を１０メッシュの金網で濾過した際に、加工澱粉自身の質量に対して３〜１０倍量の水を含み膨潤して、金網の上に残存する性質を持つ加工澱粉であれば、いずれの保水性加工澱粉でも用いることができる。市販品としては、例えば、ナショナル・スターチ・アンド・ケミカル社（Ｎ ａ ｔ ｉ ｏ ｎ ａ ｌ ｓ ｔ ａ ｒ ｃ ｈ ＆ Ｃ ｈ ｅ ｍ ｉｃ ａ ｌ 社）製のＴ Ｅ Ｘ Ｔ Ａ Ｉ Ｄ − Ａ （ テクステイドＡ ） が挙げられる。
As a raw material of the water-retentive processed starch used in the present invention, any starch can be used as long as it is a starch for foods obtained from potato starch, tapioca starch, waxy corn starch, corn starch, wheat starch, rice starch or the like. The water-retained processed starch of the present invention is a cross-linked starch, which can be produced by introducing a functional group called a phosphate group or adipic acid group into a starch molecule in a bridging manner. Various cross-linked starches having different temperatures and difficulty in dissolving are commercially available. Such a modified starch having a cross-linked structure becomes a processed starch that is difficult to dissolve in water with increased starch crystallinity and gelatinization suppressed by introducing a large number of cross-linked structures.
The water-retained processed starch used in the present invention is, in particular, processed starch after 1 g of processed starch is dispersed in 100 ml of water, heated and stirred to 90 ° C., and then filtered through a 10-mesh wire mesh. Any water-retained processed starch can be used as long as it is a processed starch having the property of containing 3 to 10 times the amount of water relative to its own mass and swelling and remaining on the wire mesh. Commercially available products include, for example, TEX TA I-D manufactured by National Starch & Chemical (Chemical Corporation). A (textade A).
保水性加工澱粉の配合量は、調理時の具材へのからみや食感、外観を考慮すると、調味液に対して０．０５〜８．０５質量％、好ましくは、０．４〜４質量％になるように配合することが好ましい。 The blending amount of the water-retaining processed starch is 0.05 to 8.05% by mass, preferably 0.4 to 4% by mass with respect to the seasoning liquid in consideration of the entanglement, texture and appearance of ingredients during cooking. It is preferable to mix so that it may become%.
非保水性加工澱粉の原料及び製造方法は、馬鈴薯澱粉、タピオカ澱粉、ワキシーコーンスターチ、コーンスターチ、小麦澱粉、米澱粉等を原料として得られるエーテル加工澱粉、エステル加工澱粉、架橋加工澱粉等の市販の加工澱粉が使用できる。非保水性加工澱粉の種類や配合量は、保水性加工澱粉との併用で、調味液の粘度がＢ型粘度計で５００〜１６０００ｃｐ、且つ、２００℃、３０秒の加熱後の粘度がボストウィック式粘度計で１〜１７ｃｍ／３０秒の範囲になるように適宜調製することができるが、調理時の具材への絡みや食感、外観を考慮すると、調味液に対して０．５〜１６質量％、好ましくは２．４〜５．０質量％の配合量が好ましい。 Non-water-retentive processed starch materials and production methods include commercially available processed starches such as potato starch, tapioca starch, waxy corn starch, corn starch, wheat starch, rice starch, etc. Starch can be used. The type and blending amount of non-water-retaining processed starch is used in combination with water-retaining processed starch, and the viscosity of the seasoning liquid is 500-16000 cp with a B-type viscometer, and the viscosity after heating at 200 ° C. for 30 seconds is the Boswick type. Although it can be suitably prepared so as to be in the range of 1 to 17 cm / 30 seconds with a viscometer, in consideration of entanglement, texture and appearance of ingredients during cooking, 0.5 to 16 with respect to the seasoning liquid A blending amount of mass%, preferably 2.4 to 5.0 mass% is preferred.
本発明におけるからめ焼き用調味液は、様々な具材に用いることができるが、特に炒めた肉や魚等の具材にからめるための調味液として使用することが最適であり、配合する調味液成分には、特に限定はない。すなわち、砂糖や醤油、カツオ節や酵母等のエキス、塩、香辛料、香味野菜、味噌類、酒類調味料など一般的に炒め物に用いられる調味料が使用できる。また、調味液の粘度がＢ型粘度計で５００〜１６０００ｃｐの範囲となるように、キサンタンガム等のガム類を添加することもできる。 The seasoning liquid for karameyaki in the present invention can be used for various ingredients, and is particularly suitable for use as a seasoning liquid for entanglement with ingredients such as fried meat and fish. There are no particular limitations on the components. That is, seasonings generally used for fried foods such as sugar, soy sauce, bonito and yeast extract, salt, spices, flavored vegetables, miso, and liquor seasonings can be used. Moreover, gums, such as a xanthan gum, can also be added so that the viscosity of a seasoning liquid may become the range of 500-16000cp with a B-type viscosity meter.
本発明を実施するには、まず、からめ焼き用調味液に使用する澱粉以外の調味液成分を混合し基本となる調味液を調製する。次に、非保水性加工澱粉を投入して加熱し、調味液に適度な粘度を付与する。この粘性が増加した調味液に、保水性加工澱粉を添加して加熱攪拌することで、本発明のからめ焼き用調味液を製造することができる。すなわち、非保水性加工澱粉とここで加えた保水性加工澱粉とを併用することによって、からめ焼きに使用するときに、短時間で具材に均等にからみつかせることができ、また、具材からの液ダレの発生を抑制することができる。 In order to carry out the present invention, first, a basic seasoning liquid is prepared by mixing seasoning liquid components other than the starch used in the seasoning liquid for Karameki. Next, non-water-retentive processed starch is added and heated to impart an appropriate viscosity to the seasoning liquid. By adding water-retained processed starch to the seasoning liquid with increased viscosity and stirring with heating, the seasoning liquid for kara-yaki of the present invention can be produced. That is, by using the non-water-retentive processed starch and the water-retained processed starch added here, it can be entangled evenly in the ingredients in a short time when used for karame-yaki. The occurrence of dripping from the liquid can be suppressed.
本発明のからめ焼き用調味液には、調理時に加える具材とは別に、固形具材をあらかじめ添加しておいてもよい。本発明の調味液に添加する固形具材は、特に限定はなく、野菜類や肉類などいずれの固形具材であってよい。ただし、大きさについては一辺が１０ｍｍ以下のダイス状、長さ１００ｍｍ以下の千切り、または、ミンチ状であることが具材の均一な分散という観点から好ましい。
以下、実施例を示して本発明を更に具体的に説明する。
In addition to the ingredients added during cooking, a solid ingredient may be added in advance to the seasoning solution for fried potatoes of the present invention. The solid ingredient added to the seasoning liquid of the present invention is not particularly limited, and may be any solid ingredient such as vegetables and meat. However, as for the size, it is preferable from the viewpoint of uniform dispersion of the ingredients that a side is 10 mm or less in a die shape, a length is 100 mm or less, or a minced shape.
Hereinafter, the present invention will be described more specifically with reference to examples.
（実施例１）
（からめ焼き用調味液への保水性加工澱粉と非保水性加工澱粉との配合量と粘度の検討）
（からめ焼き用調味液の調製）
表１に示す配合量で、市販の砂糖、濃口醤油、食塩、液糖、生姜エキス、グルタミン酸ナトリウム、イノシン酸二ナトリウムを加熱混合した後、４０℃まで冷却した混合液を調味液基本組成物とした。この調味液基本組成物に、表２又は３に示す配合量で保水性加工澱粉及び非保水性加工澱粉を添加して９０℃達温加熱後、４０℃まで冷却してからめ焼き用調味液とした。
保水性加工澱粉及び非保水性加工澱粉の添加の方法は、調味液に粘度をつける為に、非保水性加工澱粉として、リン酸架橋馬鈴薯澱粉又はリン酸架橋タピオカ澱粉を添加し、撹拌混合した。その後、保水性加工澱粉としてＴＥＸＴＡＩＤ−Ａ（Ｎ ａ ｔ ｉ ｏ ｎ ａ ｌ ｓ ｔ ａ ｒ ｃ ｈ ＆ Ｃ ｈ ｅ ｍ ｉｃ ａ ｌ （ ナショナル・スターチ・アンド・ケミカル） 社製）を添加し、９０℃で１０分間攪拌混合することによってからめ焼き用調味液を製造した。このからめ焼き用調味液の粘度を測定するとともにフライパンを用いた調理試験を行い、結果を表２又は３に示した。
Example 1
(Investigation of blending amount and viscosity of water-retained processed starch and non-water-retained processed starch to seasoning for Karameyaki)
(Preparation of Karameyaki seasoning liquid)
After mixing commercially available sugar, concentrated soy sauce, salt, liquid sugar, ginger extract, sodium glutamate, disodium inosinate with the blending amounts shown in Table 1, the mixture liquid cooled to 40 ° C. did. To this basic seasoning liquid composition, water-retained processed starch and non-water-retained processed starch are added at the blending amounts shown in Table 2 or 3 and heated to 90 ° C., then cooled to 40 ° C. did.
The method of adding water-retained processed starch and non-water-retained processed starch is to add viscosity, non-water-retained processed starch, phosphate-crosslinked potato starch or phosphate-crosslinked tapioca starch, and stir and mix in order to increase the viscosity of the seasoning liquid . Thereafter, TEXTTAID-A (manufactured by National Starch & Chemical (National Starch and Chemical Co., Ltd.)) was added as a water-retaining processed starch, and 90 A seasoning solution for kara-yaki was prepared by stirring and mixing at 10 ° C. for 10 minutes. The viscosity of the seasoning solution for Karameme was measured and a cooking test using a frying pan was performed. The results are shown in Table 2 or 3.
（粘度の測定）
からめ焼き用調味液の粘度は、東京計器社製Ｂ形粘度計を用いて、温度２５℃、ローターを回転数１２ｒｐｍで３０秒間回転させて計測した。なお、粘度が２５００ｃｐ以下のときはローターＮｏ．２を、２５００ｃｐを超え１００００ｃｐ以下の場合は、ローターＮｏ．３を、測定値が１００００ｃｐを超えるときはローターＮｏ．４を使用して測定した。
からめ焼き用調味液を加熱後の粘度は、ボストウィック粘度計（シーエスシー・サイエンティフィック・カンパニー（ＣＳＣ Ｓｃｉｅｎｔｉｆｉｃ Ｃｏｍｐａｎｙ）製）を用いて、測定した。具体的には、２００℃に熱したホットプレート上に、２００ｍｌのビーカーに計量した１５０ｇの調味液をながしいれて静置し、３０秒後に調味液を回収した。回収した調味液を２５℃まで冷却した後、ボストウィック粘度計にて粘度を測定した。
(Measurement of viscosity)
The viscosity of the seasoning liquid for Karameki was measured by using a B-type viscometer manufactured by Tokyo Keiki Co., Ltd., by rotating the rotor at a temperature of 25 ° C. for 30 seconds at 12 rpm. When the viscosity is 2500 cp or less, the rotor No. 2 is more than 2500 cp and less than 10,000 cp, the rotor No. 3, when the measured value exceeds 10,000 cp, the rotor no. 4 was measured.
The viscosity after heating the seasoning liquid for karameyaki was measured using a Bostwick viscometer (manufactured by CSC Scientific Company). Specifically, 150 g of the seasoning liquid weighed in a 200 ml beaker was placed on a hot plate heated to 200 ° C. and allowed to stand, and after 30 seconds, the seasoning liquid was collected. After the recovered seasoning liquid was cooled to 25 ° C., the viscosity was measured with a Bostwick viscometer.
（からめ焼き調理の際のからめ焼き用調味液のフライパン内の残量と具材へのからみつき量の測定）
フライパンによる加熱調理後のからめ焼き用調味液のフライパン内の残量と具材へのからみつき量を測定するために、次の調理試験を実施した。
具材として、まず、唐揚げ用鶏もも肉をフライパンで素焼きをした。ついで、この素焼きした鶏もも肉２００ｇをフライパンに入れ、仕上げに表２又は３の配合の調味液５０ｇを入れた後、中火で３０秒からめ焼いた。ついで、からめ焼いた鶏もも肉を、箸で皿に取り上げた後、フライパンに残存した調味液を、乾燥したキッチンペーパーでふき取って質量を測定して、乾燥したキッチンペーパーとの重さの差を取り、フライパンに残存した調味液量とした。また、からめ焼いた鶏もも肉の質量を測定し、からめ焼く前後の質量の差を具材にからまった調味液量とした。さらに、からめ焼き用調味液による加熱調理中における調味液の焦げ付きの有無及び鶏もも肉にからみついた調味液の食感を測定した。鶏もも肉にからみついた調味液の食感（ざらつき）に関する官能評価は、識別能力を有するパネル５名の全員が、ざらつきがないと判断した場合を○、全員があると判断した場合を×、判断が分かれた場合を△とした。
(Measurement of the amount of tangled amount of ingredients in the frying pan of seasoning liquid for karameyaki during karameyaki cooking)
The following cooking test was carried out in order to measure the remaining amount in the frying pan and the amount of entanglement of the ingredients in the frying pan after cooking with a frying pan.
First of all, the chicken fried chicken was baked in a frying pan. Next, 200 g of this uncooked chicken thigh was put in a frying pan, and 50 g of the seasoning liquid having the composition shown in Table 2 or 3 was added to the finish. Next, after pickling the chicken thigh meat that has been baked on a plate with chopsticks, wipe off the seasoning liquid remaining in the frying pan with dry kitchen paper and measure the mass, taking the difference in weight from the dry kitchen paper. The amount of seasoning liquid remaining in the frying pan was used. In addition, the mass of chicken tuna baked meat was measured, and the difference in mass before and after karame baked was used as the amount of seasoning liquid entangled in the ingredients. Furthermore, the presence or absence of scorching of the seasoning liquid during cooking with the seasoning liquid for Karameyaki and the texture of the seasoning liquid entangled with chicken thigh were measured. Sensory evaluation on the texture (roughness) of the seasoning liquid entangled with chicken thigh is ○ when all five panel members with discriminating ability judge that there is no roughness, A case where the judgment was divided was indicated as △.
なお、本発明のからめ焼き用調味液は、肉や魚の切り身等を具材としてからめ焼き調理する場合、とろみをつけた調味液が具材にからみやすくなるように調製されている。したがって、調味液の具材へのからみが十分である指標としては、からめ焼いた鶏もも肉にからみついた調味液の量において、保水性加工澱粉を配合していない調味液が鶏もも肉にからみついた量に対して５０％以上多くからみつかせることができるからめ焼き用調味液とすることを目標とした（本実施例においては、素焼きした鶏もも肉２００ｇにからみついた調味液の量として１５ｇ以上）。実際、保水性加工澱粉を配合していない調味液が鶏もも肉にからみついた量に対して５０％以上多くからみつかせると、保水性加工澱粉を配合していない調味液よりも、からめ焼き用調味液が鶏もも肉によくからみつき、具材からの調味液のたれ落ちが非常に少ないかあるいは観察されない、味のからみ、食感、外観がよい照焼き様からめ焼きを調理することができる。 In addition, the seasoning liquid for karameyaki of this invention is prepared so that the seasoning liquid with a thickening may be easily entangled with ingredients when meat, fish fillets, etc. are cooked. Therefore, as an indicator that the ingredients of the seasoning liquid are sufficiently entangled, the amount of the seasoning liquid entangled in the chicken tuna that has been tangled in the amount of the seasoning liquid that does not contain water-retaining processed starch is entangled in the chicken thigh The target was to make a seasoning solution for fried chicken that can be found by more than 50% of the amount (in this example, 15 g or more as the amount of seasoning solution entangled with 200 g of uncooked chicken) ). In fact, if the seasoning liquid that does not contain water-retaining processed starch is found more than 50% of the amount entwined in the chicken thigh, it will be used for fried karame than the seasoning liquid that does not contain water-retaining processed starch. It is possible to cook a omelet from a teriyaki-like taste that has a good taste entanglement, texture, and appearance, where the seasoning entangles well with the chicken thigh and the dripping of the seasoning liquid from the ingredients is very little or not observed.
表２に示したように、加熱殺菌後の粘度が同等であっても、保水性加工澱粉を配合しない場合においては、からめ焼きした鶏もも肉への調味液のからみつき量が１０ｇ程度と少なく、十分に具材にからみつかないことが判明した。
保水性加工澱粉の配合量は、表２に示すように調味料全体に対して０．０５〜８．０５質量％配合することで、具材へのからみつきがよく、食感も好ましいからめ焼きを調理することができた。また、非保水性加工澱粉の配合量は、この加工澱粉の粘度などの物理的性質にもよるが、両者の配合量を調整することにより０．５〜１６質量％を配合することが好ましいことが判明した。さらに、表２又は３に示すように、保水性加工澱粉及び非保水性加工澱粉を併用したからめ焼き用調味液の粘度を５００〜１６０００ｃｐ（Ｂ型粘度計による測定）、且つ、加熱後の粘度を１〜１７ｃｍ／３０秒（ボストウィック粘度計による測定）の範囲に調整した場合は、具材とのからみがよく、また、焦げ付きや食感のざらつきなどがないことがわかった。
As shown in Table 2, even when the viscosity after heat sterilization is the same, in the case where water-retained processed starch is not blended, the amount of entanglement of the seasoning liquid to the fried chicken is about 10 g, which is sufficient It became clear that it was not entangled with ingredients.
As shown in Table 2, the amount of water-retained processed starch is 0.05 to 8.05% by mass with respect to the whole seasoning, so that the ingredients can be tangled and the texture is good. I was able to cook. Moreover, although the compounding quantity of non-water-retentive processed starch is based also on physical properties, such as the viscosity of this processed starch, it is preferable to mix | blend 0.5-16 mass% by adjusting both compounding quantities. There was found. Furthermore, as shown in Table 2 or 3, the viscosity of the seasoning liquid for Karameyaki using both water-retained processed starch and non-water-retained processed starch is 500-16000 cp (measured with a B-type viscometer), and the viscosity after heating Was adjusted to a range of 1 to 17 cm / 30 seconds (measured with a Bostwick viscometer), it was found that the entanglement with the ingredients was good and there was no scorching or texture.
一方、調味液の粘度が、５００ｃｐ未満（Ｂ型粘度計による測定）又は１７ｃｍ／３０秒（ボストウィック粘度計による測定）を超える場合は、鶏もも肉にからみつく調味液が１５ｇ未満となり、十分に調味液がからみついたからめ焼きとならず、一方、１６０００ｃｐ（Ｂ型粘度計による測定）を超えるかまたは１ｃｍ／３０秒未満（ボストウィック粘度計による測定）の場合は、焦げ付きが発生することが判明した。すなわち、保水性加工澱粉と非保水性加工澱粉を併用して調味液の粘度を、５００〜１６０００ｃｐ（Ｂ型粘度計による測定）及びからめ焼き用調味液を加熱後の粘度が１〜１７ｃｍ／３０秒（ボストウィック粘度計による測定）の範囲に調整し、且つ、保水性加工澱粉を０．０５〜８．０５質量％及び非保水性加工澱粉を０．５〜１６質量％の範囲で配合して得られたからめ焼き用調味液の場合、具材にからみついた調味液量が多くなることが示された。 On the other hand, when the viscosity of the seasoning liquid is less than 500 cp (measured with a B-type viscometer) or more than 17 cm / 30 seconds (measured with a Bostwick viscometer), the seasoning liquid entangled with chicken thigh is less than 15 g, which is a sufficient seasoning liquid. On the other hand, it was found that scorching occurred when it was not entangled by entanglement and exceeded 16000 cp (measured with a B-type viscometer) or less than 1 cm / 30 seconds (measured with a Bostwick viscometer). That is, the viscosity of the seasoning liquid is set to 500 to 16000 cp (measured with a B-type viscometer) and the viscosity after heating of the seasoning liquid for Karameki is 1 to 17 cm / 30. Adjusted to the range of seconds (measured with a Bostwick viscometer), 0.05 to 8.05% by mass of water-retained processed starch, and 0.5 to 16% by mass of non-water-retained processed starch In the case of the obtained seasoning liquid for Karameyaki, it was shown that the amount of the seasoning liquid entangled with the ingredients increased.
（非保水性加工澱粉の違いによるからめ焼き用調味液の粘度と具材へのからみつき量の検討）
（からめ焼き用調味液の調製）
実施例１に記載した非保水性加工澱粉のリン酸架橋馬鈴薯澱粉をリン酸架橋タピオカ澱粉に変えて、同様にからめ焼き用調味液を製造した。このからめ焼き様調味液の粘度を測定するとともにフライパンを用いた調理試験を行い、具材にからみついた調味液の量、フライパンに残存した量、焦げ付きの有無及び食感を測定して、結果を表３に示した。
(Examination of the viscosity of the seasoning liquid for Karameki due to the difference in non-water-retaining processed starch and the amount of entanglement to ingredients)
(Preparation of Karameyaki seasoning liquid)
A non-water-retentive processed starch described in Example 1 was replaced with a phosphate-crosslinked tapioca starch, and a seasoning solution for kara-yaki was produced in the same manner. Measure the viscosity of this kameyaki-like seasoning liquid and conduct a cooking test using a frying pan, measure the amount of seasoning liquid entangled with ingredients, the amount remaining in the frying pan, the presence or absence of scorching, and the texture, the result Are shown in Table 3.
表３に示すように、保水性加工澱粉ではないリン酸架橋馬鈴薯澱粉をリン酸架橋タピオカ澱粉に変えても、保水性加工澱粉との併用により、調味液の粘度を５００〜１６０００ｃｐの範囲とすることによって、具材とのからみがよく、焦げ付きや食感のざらつきなどがないからめ焼き用調味液となることがわかった。 As shown in Table 3, even if the phosphate cross-linked potato starch, which is not water-retained processed starch, is changed to phosphate cross-linked tapioca starch, the viscosity of the seasoning liquid is in the range of 500 to 16000 cp in combination with the water-retained processed starch. As a result, it has been found that the flavor of the ingredients is good, and there is no scorch or texture, so that it becomes a seasoning liquid for fried omelet.
（加工澱粉の保水性の検討）
本発明でからめ焼き用調味液に配合する加工澱粉について、保水性と具材にからまる量との関係について検討した。すなわち、加工澱粉１ｇを水１００ｍｌに分散後、９０℃まで加熱攪拌した後、この加工澱粉液を１０メッシュの金網で濾過して、水が１分以上滴下しなくなるまで放置した後に、金網の上に残存する加工澱粉の質量（加工澱粉と加工澱粉が含む水の質量の和）を測定した。結果を表４に示した。
(Examination of water retention of processed starch)
The relationship between the water retention and the amount entangled with ingredients was examined for the modified starch blended in the seasoning liquid for karameyaki in the present invention. That is, after 1 g of processed starch was dispersed in 100 ml of water and heated and stirred to 90 ° C., this processed starch solution was filtered through a 10-mesh wire mesh and allowed to stand until no water dropped for more than 1 minute. The mass of the modified starch remaining in (the sum of the mass of the water contained in the modified starch and the modified starch) was measured. The results are shown in Table 4.
表４に示すように、加工澱粉を水に添加して加熱攪拌し、１０メッシュの金網で加工澱粉溶液を濾過して、水が１分以上滴下しなくなるまで放置した後に、金網の上に残存する加工澱粉の量を測定した。その結果、金網上に５．８〜７．２ｇ残存した加工澱粉、すなわち、加工澱粉の質量と水との和として５．８〜７．２ｇと保水量が高い加工澱粉では目的の具材とのからみがよいからめ焼き用調味液となったが、０．５ｇ以下の残存量の加工澱粉では、具材とのからみが良いからめ焼き用調味液を製造することはできなかった。 As shown in Table 4, the processed starch was added to water, heated and stirred, the processed starch solution was filtered with a 10 mesh wire mesh, and left to stand until no water dropped over 1 minute, and then remained on the wire mesh. The amount of processed starch to be measured was measured. As a result, 5.8 to 7.2 g of processed starch remaining on the wire mesh, that is, processed starch having a high water retention amount of 5.8 to 7.2 g as the sum of the weight of processed starch and water, Although it became a seasoning liquid for kara-yaki with good tangling, it was not possible to produce a seasoning liquid for mash-yaki because of good tangling with ingredients with the remaining amount of processed starch of 0.5 g or less.
（鰤の切り身による鰤の照焼き風からめ焼き）
砂糖１５０ｇ、濃口醤油１００ｇ、食塩１５．５ｇ、水８４．５ｇを加熱混合し後、４０℃まで冷却したこの調味液に、非保水性加工澱粉であるリン酸架橋馬鈴薯澱粉（王子コーンスターチ社製）１５ｇを水４５ｇに分散させて添加し、加熱撹拌した。ついで、この調味液を４０℃に冷却した後、保水性加工澱粉としてＴＥＸＴＡＩＤ−Ａ（ナショナル・スターチ・アンド・ケミカル社製）５ｇをエタノール３２．５ｇに分散させた分散液をさらに添加し、調味液全量が５００ｇになるように水を加え、９０℃達温まで加熱撹拌して本発明のからめ焼き用調味液を得た。このからめ焼き用調味液を使用して、フライパンで、市販の鰤の切り身を用いてからめ焼きをしたところ、切り身への調味液のからみは良好であるとともに、３時間保存しても液ダレは見られなかった。
(Makiyaki from teriyaki style with salmon fillet)
150g of sugar, 100g of concentrated soy sauce, 15.5g of salt and 84.5g of water are heated and mixed, and then this non-water-retaining processed starch potato starch (manufactured by Oji Cornstarch Co., Ltd.) is cooled to 40 ° C. 15 g was dispersed in 45 g of water and added, and stirred with heating. Subsequently, after cooling this seasoning liquid to 40 degreeC, the dispersion liquid which disperse | distributed 5g TEXTAID-A (made by National Starch and Chemical Co.) in 32.5g ethanol as water retention processed starch was further added, and seasoning was carried out. Water was added so that the total amount of the liquid became 500 g, and the mixture was heated and stirred until the temperature reached 90 ° C. to obtain the seasoning liquid for kara-age. Using this seasoning solution for Karameyaki, when it was karameyaki using a commercially available salmon fillet in a frying pan, the entanglement of the seasoning liquid on the fillet was good and the dripping even after storage for 3 hours I couldn't see it.
（具材入りからめ焼き用調味液によるもやし炒め）
からめ焼き用調味液の組成において、表１の調味液基本組成物に加えて、豚ひき肉７５ｇを投入し、加熱混合した後、実施例１と同様に製造して具材入りからめ焼き用調味液５００ｇを調製した。次いで、もやしをフライパンで炒め火を通した後、この調味液をもやし炒めに上掛けして、もやしのからめ焼きを調理したところ、もやし炒めにからめ焼き用調味液と具材が短時間で良好にからめることができると共に、皿に盛り付けた際の液ダレも非常に少なかった。
(Stir-fried bean sprouts with seasoning liquid from ingredients)
In the composition of the seasoning liquid for Karameyaki, in addition to the basic composition of the seasoning liquid shown in Table 1, 75 g of ground pork is added and heated and mixed. 500 g was prepared. Next, stir-fried bean sprouts in a frying pan, then sprinkled with this seasoning liquid and sprinkled with bean sprouts and cooked bean sprouts, the seasoning liquid and ingredients for fried bean sprouts are good in a short time In addition to being entangled, there was very little dripping when placed on a plate.
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| JP2017195792A (en) * | 2016-04-26 | 2017-11-02 | キッコーマン株式会社 | Seasoning liquid for fried vegetable |
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