JP2015112095A - Seasoning set - Google Patents
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- JP2015112095A JP2015112095A JP2013258876A JP2013258876A JP2015112095A JP 2015112095 A JP2015112095 A JP 2015112095A JP 2013258876 A JP2013258876 A JP 2013258876A JP 2013258876 A JP2013258876 A JP 2013258876A JP 2015112095 A JP2015112095 A JP 2015112095A
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Abstract
Description
本発明は、調味料セットに関するものである。 The present invention relates to a seasoning set.
従来、調味料セットとしては、カレーソース、シチューソース、ハヤシソース、煮物、鍋つゆなどに代表される煮込み料理用の調味料セットが数多く提案され、具体的には、容器入りルウに、蛋白質分解酵素とHLB11〜16の乳化剤を含んでなる煮込み料理用組成物がセットされたもの(特許文献1)、ペースト状ルウを充填した第1の製品容器と、カレーパウダを含む香辛料の成分を抽出した香味油を充填した第2の製品容器とを有するルウセット(特許文献2)、鍋つゆ、または麺つゆ等ストレートタイプの液状調味料に濃縮タイプの液状調味料、スパイス等調味料を添付した液状調味料セット(特許文献3)、醤油類、味噌類、ダシ汁類の1種または2種以上とその他の調味料が含有される液状調味料であって、該液状調味料を、該液状調味料に含有されている醤油類、味噌類、ダシ汁類の部分と該液状調味料に含有されているその他の調味料の部分とに2分した調味料セット(特許文献4)、ダシ汁と甘味糖類からなる液状調味料と通常の煮物用液状調味料からダシ汁と甘味糖類を除いたものからなる液状調味料とを1セットとすることを特徴とする煮物用液状調味料セット(特許文献5)などを挙げることができる。 In the past, many seasoning sets for stewed dishes such as curry sauce, stew sauce, hayashi sauce, boiled food, and hot pot soy sauce have been proposed. The composition for the stewed dish comprising an enzyme and an emulsifier of HLB 11-16 (Patent Document 1), the first product container filled with paste-like roux, and the ingredients of the spice containing curry powder were extracted. A liquid seasoning with a concentrated liquid seasoning, spices and other seasonings attached to a straight type liquid seasoning such as roux set (Patent Document 2), pot soup or noodle soup having a second product container filled with flavor oil A set (Patent Document 3), a soy sauce, miso, dashi soup, or a liquid seasoning containing other seasonings, and the liquid seasoning, A seasoning set (Patent Document 4), dashi divided into a portion of soy sauce, miso and dashi soup contained in the liquid seasoning and a portion of other seasonings contained in the liquid seasoning A liquid seasoning set for simmered foods characterized by comprising a liquid seasoning consisting of juice and sweet saccharide and a liquid seasoning obtained by removing dashi juice and sweet saccharide from a normal liquid simmered liquid seasoning set ( Patent document 5) etc. can be mentioned.
しかしながら、従来の調味料セットは、煮込み料理用の調味料セットがほとんどで、麺用の調味料セットとしては、特許文献3に記載はあるが、具体的な提案はなされていないのが現状である。 However, most of the conventional seasoning sets are those for stewed dishes, and as a seasoning set for noodles, there is a description in Patent Document 3, but no specific proposal has been made. is there.
本発明者は、麺類にも適用可能な万能調味料を開発する過程で、すべての原材料を調合ないし配合するのではなく、調味料の特徴となる原材料の一部又は全部を別添として分離包装し、喫食時にそれらを混ぜ合わせることで、調味料の特徴部分をより鮮明に引き立てることができることを見出し、本発明を完成させた。 In the process of developing a universal seasoning that can also be applied to noodles, the present inventor does not prepare or mix all the raw materials, but separates and packages part or all of the raw materials that are characteristic of the seasoning. The inventors have found that the characteristic part of the seasoning can be more clearly enhanced by mixing them at the time of eating, and the present invention has been completed.
したがって、本発明は、液体調味料の原材料のうち、特徴的な原材料の一部又は全部を粉砕したものを分離包装し、別添としたことを特徴とする調味料セットに関するものである。 Therefore, the present invention relates to a seasoning set characterized in that a part or all of characteristic raw materials among the raw materials of liquid seasonings are separately packaged and attached.
本発明の調味料セットは、特徴的な原材料の一部又は全部を分離包装し、それを別添としてあるため、喫食時には、それらを混ぜ合わせて使用する。このため、特徴的な原材料すべてを混ぜ合わせて提供される従来の調味料と異なり、特徴的な原材料の風味をより鮮明に引き出すことができ、家庭でも専門店の本格的な味わいと風味が減退していない作り立ての味わいを堪能することが可能となった。また、液体調味料(タレなどの粘性を有するものを含む)と特徴的な原材料の一部又は全部を粉砕したものがセットにされているため、喫食時にこれらを混ぜ合わせることで、食感的にも今までの調味料には見られない舌触りを呈し、原材料の味覚を直に楽しむことが可能となった。 In the seasoning set of the present invention, some or all of the characteristic raw materials are separated and packaged and attached as an attachment. Therefore, they are mixed and used at the time of eating. For this reason, unlike the traditional seasoning that is provided by mixing all the characteristic ingredients, the flavor of the characteristic ingredients can be drawn more clearly, and the full-fledged taste and flavor of specialty stores decline at home. It became possible to enjoy the fresh taste that was not done. In addition, liquid seasonings (including those with viscosity such as sauce) and pulverized parts or all of characteristic raw materials are included in the set. In addition, it has a touch not seen in conventional seasonings, and it is now possible to enjoy the taste of the ingredients directly.
本願発明は、液体調味料(タレなどの粘性のものを含む)と液体調味料の原材料のうち、特徴的な原材料の一部又は全部を粉砕したものを分離包装し、別添としたことを最大の特徴とする調味料セットに関するものである。このような調味料セットの代表例としては、ごまだれ、くるみだれ、合わせだし風味調味料などを意味し、特に麺類用の調味料セットとして好適である。 In the present invention, liquid seasonings (including viscous ingredients such as sauce) and liquid seasoning raw materials, which are partly or entirely pulverized from some or all of the characteristic raw materials, are separated and packaged. It relates to the seasoning set, which is the biggest feature. Typical examples of such a seasoning set include savory, walnut, and seasoned flavor seasonings, and are particularly suitable as a seasoning set for noodles.
本発明における「特徴的な原材料の一部又は全部」の意味するところは、ごまだれであれば胡麻、くるみだれであれば胡桃、ピーナッツだれであればピーナッツ、合わせだし風味の調味料であれば昆布、鰹節、椎茸などの複数のだし原料など、その調味料の最も特徴とする原材料の一部又は全部を意味する。その中でも特に、胡麻、胡桃、ピーナッツなどの種実類を特徴的な原材料とする調味料で本発明の効果をより発揮させることができる。なお、別添とする割合は、本来調味料の原料として使用すべき量の25〜100%相当量、好ましくは50〜100%相当量を挙げることができ、適宜、官能試験にて決定すればよい。 The meaning of “part or all of the characteristic raw materials” in the present invention means sesame if it is a rice cake, walnuts if it is a walnut, peanut if it is a peanut, and kelp if it is a seasoned seasoning. It means a part or all of the most characteristic ingredients of the seasoning, such as a plurality of soup stocks such as bonito and shiitake mushrooms. Among them, in particular, the effect of the present invention can be further exerted with a seasoning that uses seeds such as sesame seeds, walnuts, and peanuts as characteristic raw materials. In addition, the ratio to be attached can include an amount corresponding to 25 to 100%, preferably an amount corresponding to 50 to 100% of the amount to be originally used as a raw material for seasoning, and can be appropriately determined by a sensory test. Good.
胡麻に関し具体的に説明すれば、白ゴマ、黒ゴマ、金ゴマ、茶ゴマなど胡麻、あるいはこれらを焙煎した煎り胡麻などの粉砕物を使用することができ、胡麻の粉砕物とは、胡麻を粉砕したものであって、何れの方法で得られたものでもよい。例えば、胡麻粒子を截断した切り胡麻、すり潰して粉砕したすり胡麻、ペースト状となるまで粉砕した胡麻ペースト、またはこれらの混合物などが挙げられる。なお、胡桃、ピーナッツなどに関しても、胡麻と同様である。 More specifically, sesame seeds such as white sesame, black sesame, gold sesame and tea sesame, or roasted roasted sesame seeds can be used. May be obtained by any method. For example, chopped sesame particles obtained by chopping sesame particles, ground sesame seeds ground and ground, sesame paste ground to form a paste, or a mixture thereof. The same applies to sesame seeds and peanuts.
このような別添する粉砕した原材料は、常法により包装し、別途充填した液体調味料に別添すればよく、包装の際に使用する包材袋は、気体不透過性の包材が好適である。また、粉砕した原材料を包装する際、内包する気体の除去や窒素への置換など、各種要因による品質変化を防止する処理を施すとより好適である。 Such a pulverized raw material to be attached may be packaged by a conventional method and attached to a separately filled liquid seasoning, and the packaging bag used for packaging is preferably a gas-impermeable packaging material. It is. Moreover, when packaging the pulverized raw materials, it is more preferable to perform a process for preventing quality changes due to various factors such as removal of gas contained therein and substitution with nitrogen.
このような包材としては、フィルム材、例えば、ポリエチレン、ポリプロピレン等のポリオレフィン系樹脂、ポリスチレン、ポリ塩化ビニル等のビニル系樹脂、ナイロン6、ナイロン66等のポリアミド系樹脂、ポリエチレンテレフタレート、ポリテトラメチレンテレフタレート等のポリエステル系樹脂などの未延伸フィルムや、一軸又は二軸延伸フィルムを用いることができる。さらに、これらのフィルム材は、単層で、又は二種以上を積層して用いることができるほか、アルミニウム等の金属箔、金属又は金属酸化物の蒸着フィルムなどを積層して用いることもできる。 Such packaging materials include film materials, for example, polyolefin resins such as polyethylene and polypropylene, vinyl resins such as polystyrene and polyvinyl chloride, polyamide resins such as nylon 6 and nylon 66, polyethylene terephthalate, and polytetramethylene. An unstretched film such as a polyester resin such as terephthalate, or a uniaxial or biaxially stretched film can be used. Furthermore, these film materials can be used in a single layer or in a laminate of two or more, and can also be used by laminating a metal foil such as aluminum, a vapor deposition film of metal or metal oxide, or the like.
液体調味料(たれなどの粘性のものを含む)としては、たとえば、通常の麺類用の調味を含有するように調製すればよく、調味成分としては、例えば、エキス類、タンパク加水分解物などの天然調味料、醤油、味噌、酸味料、香料、香辛料抽出物等が挙げられる。これらの水分を含有する調味成分は単独で用いても良いし、2種以上を併用してもよい。いずれも好適には市販品を使用することができる。 As a liquid seasoning (including those with viscosity such as sauce), for example, it may be prepared so as to contain a seasoning for ordinary noodles, and as a seasoning component, for example, extracts, protein hydrolysates, etc. Natural seasonings, soy sauce, miso, acidulants, fragrances, spice extracts and the like can be mentioned. These moisture-containing seasoning components may be used alone or in combination of two or more. In any case, a commercially available product can be preferably used.
エキス類としては、特に限定されないが、例えば、ビーフエキス、ポークエキス、チキンエキス等の畜肉エキス;鰹エキス、牡蠣エキス、昆布エキス等の魚介エキス;オニオンエキス、椎茸エキス等の野菜エキス;酵母エキス等が挙げられる。 Extracts are not particularly limited, but include, for example, meat extracts such as beef extract, pork extract, and chicken extract; fish and shellfish extracts such as salmon extract, oyster extract and kelp extract; vegetable extracts such as onion extract and shiitake extract; Is mentioned.
タンパク加水分解物としては、特に限定されないが、大豆、小麦、とうもろこしなどの植物性タンパク質または牛、豚、鶏、魚などの動物性タンパク質を、酵素を用いて加水分解したもの、あるいは麹を調製し、加水分解したものが挙げられる。 The protein hydrolyzate is not particularly limited, but a vegetable protein such as soybean, wheat, corn, or animal protein such as cow, pig, chicken, fish, etc., hydrolyzed using an enzyme, or a cocoon is prepared. And hydrolyzed ones.
醤油としては、特に限定されないが、例えば、濃口醤油、淡口醤油、たまり醤油、再仕込醤油、白醤油等の液状の醤油等が挙げられる。 The soy sauce is not particularly limited, and examples thereof include liquid soy sauce such as thick soy sauce, light soy sauce, tamari soy sauce, recharged soy sauce, and white soy sauce.
味噌・麹としては、特に限定されないが、例えば、米味噌、麦味噌、豆味噌、調合味噌等、塩麹、米麹、しょうゆ麹が挙げられる。 Although it does not specifically limit as miso and miso, For example, rice miso, wheat miso, bean miso, blended miso, salted miso, rice miso, and soy sauce.
酸味料としては、特に限定されないが、例えば、アジピン酸、クエン酸、グルコン酸、コハク酸、酢酸、酒石酸、乳酸、フマル酸、リンゴ酸、リン酸等が挙げられる。 The acidulant is not particularly limited, and examples thereof include adipic acid, citric acid, gluconic acid, succinic acid, acetic acid, tartaric acid, lactic acid, fumaric acid, malic acid, and phosphoric acid.
香料としては、例えば、植物性または動物性の天然香料、合成香料等が挙げられる。香辛料抽出物としては、例えば、コショウ抽出物、バニラ抽出物、ローレル抽出物、シナモン抽出物など既存添加物名簿収載品目リストに香辛料抽出物として掲載されているもの等が挙げられる。 Examples of the fragrances include plant or animal natural fragrances and synthetic fragrances. Examples of the spice extract include those listed as spice extracts in the existing additive list items such as pepper extract, vanilla extract, laurel extract, cinnamon extract, and the like.
その他にも、粘性を付与するためのラムザンガム、キサンタンガム、セルロース等の増粘多糖類、味覚を整えるための乳糖、麦芽糖、デキストリン、澱粉、グラニュー糖、ザラメ糖、白糖等の糖類や、食塩、アミノ酸系調味料、核酸系調味料、有機酸系調味料、無機塩系調味料も必要により使用可能である。 In addition, thickening polysaccharides such as lambzan gum, xanthan gum and cellulose for imparting viscosity, lactose, maltose, dextrin, starch, granulated sugar, sucrose sugar, sucrose and other sugars for adjusting taste, salt, amino acids System seasonings, nucleic acid seasonings, organic acid seasonings, and inorganic salt seasonings can be used if necessary.
このような原料を用いて、レシピに従って各種原料をタンクに投入し、これを攪拌して調味液の原液を調整し、溶解・殺菌などの目的で原液を加熱処理し、適切な容器に適宜充填する。 Using these raw materials, put various raw materials into the tank according to the recipe, stir this to prepare the stock solution of the seasoning liquid, heat the stock solution for the purpose of dissolution and sterilization, etc., and fill it appropriately in an appropriate container To do.
以下、実施例をあげて具体的に説明するが、本発明はこれらによって何ら限定されるものではない。 Hereinafter, although an example is given and explained concretely, the present invention is not limited at all by these.
実施例1:麺用の胡麻だれ(胡麻つゆ)
以下の配合になるように、各原材料を調合し、胡麻つゆを調製した。胡麻つゆ製造時、比較例1は、従来どおり使用するすべての原材料を予め調合し調整したもので、実施例1は、ねり胡麻のみを予め調合し、すり胡麻の全量を別添としたもので、実施例2は、すり胡麻の一部をつゆ製造時に予め配合し、残りのすり胡麻は別添としたものである。
Example 1: Noodles with sesame sauce (sesame sauce)
Each raw material was prepared so as to have the following composition to prepare sesame soup. At the time of sesame soup production, Comparative Example 1 was prepared by preparing and adjusting all the raw materials used in the conventional manner. Example 1 was prepared by pre-mixing only sesame sesame and adding the whole amount of ground sesame. In Example 2, a part of ground sesame is blended in advance at the time of manufacturing the soy sauce, and the remaining ground sesame is attached.
胡麻つゆの原料配合割合 Composition ratio of sesame soup
だし汁は、鍋に水500部を入れて火にかけ、沸騰した後かつお節20部を加え、5分間加熱し、これをクッキングペーパーでろ過し、水冷した後、最初の水量となるように加水したものを用いた(以下同様)。 Dashi soup is made by putting 500 parts of water in a pan, setting it on fire, adding 20 parts of bonito and boiled, heating for 5 minutes, filtering this with cooking paper, water cooling, and then adding water to the initial amount of water Was used (the same applies hereinafter).
・官能評価
a.官能評価方法
各サンプルを器に開け、BとCは添付のすり胡麻を胡麻つゆに混ぜ合わせ、ざるうどんにて胡麻つゆの評価を実施した。なお、官能評価は熟練したパネラー16名で実施し、胡麻の風味、胡麻の香り、食感、外観の観点において以下の評価基準に基づき、各パネラーに点数をつけてもらい、その平均値を算出した。総合評価は、各パネラーに嗜好順位をつけてもらい、1位;5点、2位;3点、3位;1点とし、その平均値を算出した。
·sensory evaluation
a. Sensory evaluation method Each sample was opened in a bowl, and B and C were mixed with the ground sesame seeds, and the sesame soup was evaluated with zaru udon. The sensory evaluation was conducted by 16 skilled panelists, and each panelist was given a score based on the following evaluation criteria in terms of sesame flavor, sesame aroma, texture, and appearance, and the average value was calculated. did. In the overall evaluation, each panelist was given a preference ranking, and the average value was calculated as 1st place: 5 points, 2nd place: 3 points, 3rd place: 1 point.
<評価基準>
5点:対照に比べ著しく優る。非常に特徴的である。
4点:対照に優る。特徴がある。
3点:対照と同等。普通。
2点:対照に劣る。特徴が弱い。
1点:対照に著しく劣る。特徴がない。
<Evaluation criteria>
5 points: Remarkably superior to the control. It is very characteristic.
4 points: superior to the control. There are features.
3 points: equivalent to control. usually.
2 points: Inferior to the control. The feature is weak.
1 point: significantly inferior to the control. There are no features.
その結果、表2に示すように、評価点の平均値は実施例1が最も高く、比較例1の評価点と比較し5%の危険率で有意差が認められたため、風味や香りなど、特徴(香味等)がより強く現れたことが示唆された。また、実施例2も比較例1と比較し、胡麻の風味、香り、外観において5%の危険率で有意差が認められた。 As a result, as shown in Table 2, the average value of the evaluation points was highest in Example 1, and a significant difference was recognized at a risk rate of 5% as compared with the evaluation points of Comparative Example 1. It was suggested that characteristics (flavor, etc.) appeared more strongly. In addition, as compared with Comparative Example 1, Example 2 also showed a significant difference in sesame flavor, aroma, and appearance at a risk rate of 5%.
以上より、使用される胡麻の量が同量であっても、胡麻を別添とするだけで胡麻の特徴(香味や食感等)がより強くなり、別添の量を増やすことでさらに特徴(香味や食感等)を増強できることが明らかとなった。 From the above, even if the amount of sesame used is the same amount, just adding sesame seeds will enhance the characteristics (flavor, texture, etc.) of the sesame seeds, and further increase the amount of attachments. It was revealed that (flavor, texture, etc.) can be enhanced.
実施例2:麺用の胡桃だれ(胡桃つゆ)
以下の組成になるように、原材料を調合し、胡桃つゆを調製した。胡桃つゆ製造時、比較例2は、従来どおり使用するすべての原材料を予め調合し調整したもので、実施例3は、胡桃ペーストのみを予め調合し、割砕胡桃の全量を別添としたもので、実施例4は、割砕胡桃の一部を予めつゆ製造時に配合し、残りの割砕胡桃は別添としたものである。
Example 2: Walnut sauce for noodles (walnut soup)
Raw materials were blended to make the following composition, and walnut soup was prepared. At the time of manufacturing walnut soup, Comparative Example 2 was prepared by preparing and adjusting all the raw materials used in the conventional manner. Example 3 was prepared by preparing only walnut paste in advance and attaching the whole amount of cracked walnut. In Example 4, a part of the cracked walnuts was blended in advance during the production of the soup, and the remaining cracked walnuts were attached.
胡桃つゆの原料配合割合 Raw material ratio of walnut soup
・官能評価
a.官能評価方法
各サンプルを器に開け、実施例3と実施例4添付の割砕胡桃をつゆに混ぜ合わせ、ざるうどんにて胡桃つゆの評価を実施した。なお、官能評価は熟練したパネラー9名で実施し、胡桃の風味、胡桃の香り、食感、外観の観点において以下の評価基準に基づき、各パネラーに点数をつけてもらい、その平均値を算出した。総合評価は、各パネラーに嗜好順位をつけてもらい、1位;5点、2位;3点、3位;1点とし、その平均値を算出した。
·sensory evaluation
a. Sensory evaluation method Each sample was opened in a bowl, the cracked walnuts attached to Example 3 and Example 4 were mixed into the soup, and the walnut soup was evaluated with zaru udon. The sensory evaluation was conducted by 9 skilled panelists, and each panelist was given a score based on the following evaluation criteria in terms of walnut flavor, walnut fragrance, texture and appearance, and the average value was calculated. did. In the overall evaluation, each panelist was given a preference ranking, and the average value was calculated as 1st place: 5 points, 2nd place: 3 points, 3rd place: 1 point.
<評価基準>
5点:対照に比べ著しく優る。非常に特徴的である。
4点:対照に優る。特徴がある。
3点:対照と同等。普通。
2点:対照に劣る。特徴が弱い。
1点:対照に著しく劣る。特徴がない。
<Evaluation criteria>
5 points: Remarkably superior to the control. It is very characteristic.
4 points: superior to the control. There are features.
3 points: equivalent to control. usually.
2 points: Inferior to the control. The feature is weak.
1 point: significantly inferior to the control. There are no features.
その結果、表4に示すように、評価点の平均値は実施例3が最も高く、比較例2の評価点と比較し5%の危険率で有意差が認められたため、風味や香りなど、特徴(香味や食感等)がより強く現れたことが示唆された。また、実施例3に比べ評価点は低いが、実施例4も比較例2の評価点と比較し5%の危険率で有意差が認められた。 As a result, as shown in Table 4, since the average value of the evaluation points is the highest in Example 3, compared with the evaluation point of Comparative Example 2, a significant difference was recognized with a risk rate of 5%, such as flavor and aroma, It was suggested that the characteristics (flavor, texture, etc.) appeared stronger. Moreover, although the evaluation score was low compared with Example 3, compared with the evaluation score of Comparative Example 2, Example 4 also showed a significant difference at a risk rate of 5%.
以上より、使用した胡桃の量が同じ量であっても、胡桃を別添とすることで胡桃の特徴(香味や食感等)がより強くなり、別添の量を増やすことでさらに特徴(香味や食感等)を増強できることが明らかとなった。 From the above, even if the amount of walnuts used is the same amount, the characteristics (flavor, texture, etc.) of walnuts become stronger by adding walnuts as an attachment, and further features by increasing the amount of attachment ( It became clear that flavor and texture can be enhanced.
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