JP2016013105A - Liquid seasoning for heat cooking - Google Patents
Liquid seasoning for heat cooking Download PDFInfo
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- JP2016013105A JP2016013105A JP2014137369A JP2014137369A JP2016013105A JP 2016013105 A JP2016013105 A JP 2016013105A JP 2014137369 A JP2014137369 A JP 2014137369A JP 2014137369 A JP2014137369 A JP 2014137369A JP 2016013105 A JP2016013105 A JP 2016013105A
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Abstract
Description
本発明は、キムチ風味の加熱調理用液体調味料に関する。 The present invention relates to a kimchi flavored liquid seasoning for cooking.
キムチは、種々の野菜類を赤唐辛子、ニンニク等とともに塩漬けにして自然醗酵させる、独特の醗酵、熟成感、酸味を有する伝統食品である。最近では、キムチはそのまま食するだけでなく、食材としてキムチを具材とする鍋物料理が広く普及している。 Kimchi is a traditional food that has a unique fermentation, aging, and sour taste, in which various vegetables are salted with red pepper and garlic and fermented naturally. Recently, not only kimchi is eaten as it is, but also pot dishes using kimchi as ingredients.
キムチの味の改良技術としては、特定の乳酸菌を利用する技術（特許文献１）、特定の成分を含有する酵母エキスを添加する技術（特許文献２）等が報告されている。 As a technique for improving the taste of kimchi, a technique using a specific lactic acid bacterium (Patent Document 1), a technique of adding a yeast extract containing a specific component (Patent Document 2), and the like have been reported.
しかしながら、鍋等の加熱調理時のキムチの独特の醗酵臭、後味については、生で食する場合と異なるため不快と感じる人もいる。
従って、本発明の課題は、キムチ特有の醗酵感、熟成感を有しつつ、不快な醗酵臭がなく、すっきりとした後味を有する嗜好性の高い香味バランスを有する加熱調理用の液体調味料を提供することにある。
However, some people feel uncomfortable because kimchi's unique fermentation odor and aftertaste when cooking in a pan or the like are different from raw eating.
Therefore, the object of the present invention is to provide a liquid seasoning for cooking that has a fermented taste unique to kimchi and a sense of aging, has no unpleasant fermentation odor, and has a refreshing aftertaste and a highly tasteful flavor balance. It is to provide.
そこで本発明者は、赤唐辛子、ニンニク等のキムチ特有の素材に種々の材料を添加し、加熱調理してその味、香味等を検討してきたところ、有機酸、植物性油脂及び植物性タンパク加水分解物を喫食時の濃度として一定の範囲に調整することにより、キムチ特有の醗酵感、熟成感を保持しつつ、不快な醗酵臭がなく、すっきりとした後味を有し、嗜好性の高い香味バランスを有する加熱調理用液体調味料が得られることを見出し、本発明を完成した。 Therefore, the present inventor has added various materials to kimchi-specific materials such as red pepper and garlic, and cooked and studied the taste, flavor and the like. Organic acids, vegetable oils and vegetable protein hydrolysates have been studied. By adjusting the degradation product to a certain range as the concentration at the time of eating, while maintaining the sensation of fermentation and aging characteristic of kimchi, there is no unpleasant fermentation odor, it has a clean aftertaste, and a highly palatable flavor It discovered that the liquid seasoning for heat cooking which has a balance was obtained, and completed this invention.
すなわち、本発明は、次の〔１〕から〔６〕を提供するものである。 That is, the present invention provides the following [1] to [6].
〔１〕次の成分（Ａ）〜（Ｅ）
（Ａ）赤唐辛子、
（Ｂ）ニンニク、
（Ｃ）有機酸 喫食時の濃度において酸度が０．０７〜０．２８％になる量、
（Ｄ）植物性油脂 喫食時の濃度において０．１〜１．２質量％、及び
（Ｅ）植物性タンパク加水分解物 喫食時の濃度において窒素量として０．０２５〜０．１５０％
を含有する加熱調理用液体調味料。
〔２〕（Ｃ）有機酸が、酢酸を含むものである〔１〕記載の液体調味料。
〔３〕（Ｄ）植物性油脂が、ごま油を含むものである〔１〕又は〔２〕に記載の液体調味料。
〔４〕（Ｅ）植物性タンパク加水分解物が、大豆タンパク加水分解物を含む植物性タンパク加水分解物である〔１〕〜〔３〕のいずれかに記載の液体調味料。
〔５〕２５℃、喫食時の濃度における粘度が３〜２００mPa・ｓである〔１〕〜〔４〕のいずれかに記載の液体調味料。
〔６〕さらに（Ｆ）魚醤及び味噌から選ばれる１種以上を含有する〔１〕〜〔５〕のいずれかに記載の液体調味料。
[1] The following components (A) to (E)
(A) Red pepper
(B) Garlic,
(C) Organic acid The amount at which acidity is 0.07 to 0.28% at the concentration at the time of eating,
(D) Vegetable oil and fat 0.1 to 1.2% by mass in the concentration at the time of eating, and (E) Vegetable protein hydrolyzate 0.025 to 0.150% as the amount of nitrogen in the concentration at the time of eating
A liquid seasoning for cooking.
[2] The liquid seasoning according to [1], wherein the (C) organic acid contains acetic acid.
[3] The liquid seasoning according to [1] or [2], wherein the (D) vegetable oil contains sesame oil.
[4] The liquid seasoning according to any one of [1] to [3], wherein (E) the vegetable protein hydrolyzate is a vegetable protein hydrolyzate containing soybean protein hydrolyzate.
[5] The liquid seasoning according to any one of [1] to [4], which has a viscosity at 25 ° C. and a concentration at the time of eating of 3 to 200 mPa · s.
[6] The liquid seasoning according to any one of [1] to [5], further comprising (F) one or more selected from fish sauce and miso.
本発明の加熱調理用液体調味料を用いれば、鍋のように加熱調理時にキムチ特有の醗酵感、熟成感を有しつつ、不快な醗酵臭がなく、すっきりとした後味を有し、かつ嗜好性の高い香味バランスが得られる。 If the liquid seasoning for cooking according to the present invention is used, it has a fermentation feeling peculiar to kimchi at the time of cooking like a pan, has a feeling of maturation, has an unpleasant fermentation odor, has a clean aftertaste, and has a taste. A high flavor balance can be obtained.
本発明の加熱調理用液体調味料は、（Ａ）赤唐辛子、（Ｂ）ニンニク、（Ｃ）有機酸 喫食時の濃度において酸度が０．０７〜０．２８％になる量、（Ｄ）植物性油脂 喫食時の濃度において０．１〜１．２質量％、及び（Ｅ）植物性タンパク加水分解物 喫食時の濃度において窒素量として０．０２５〜０．１５０％を含有することを特徴とする。 The liquid seasoning for cooking according to the present invention comprises (A) red pepper, (B) garlic, (C) organic acid in an amount of 0.07 to 0.28% acidity at the concentration during eating, (D) plant The fats and oils contain 0.1 to 1.2% by mass in the concentration at the time of eating, and (E) plant protein hydrolyzate 0.025 to 0.150% as the amount of nitrogen in the concentration at the time of eating To do.
（Ａ）赤唐辛子としては、乾燥した赤唐辛子又はその粉砕物を用いるのが好ましい。
赤唐辛子の本発明液体調味料中の含有量は、喫食時の濃度として乾燥固形分換算で０．０５〜４質量％が好ましく、０．１〜２質量％がより好ましく、０．２〜１．２質量％がさらに好ましい。これらの範囲とすることにより、鍋のように加熱調理時にキムチ独特の辛味と香味を付与することができる。
(A) As red pepper, it is preferable to use dried red pepper or a pulverized product thereof.
The content of the red pepper in the liquid seasoning of the present invention is preferably 0.05 to 4 mass%, more preferably 0.1 to 2 mass%, more preferably 0.2 to 1 in terms of dry solid content as a concentration at the time of eating. More preferably, 2% by mass. By setting it as these ranges, the pungent taste and flavor peculiar to kimchi can be given at the time of cooking like a pan.
（Ｂ）ニンニクとしては、生でもよいが、液体調味料とする点から、ペースト、乾燥片、乾燥粉、ローストガーリック等を用いるのが好ましい。
ニンニクの本発明液体調味料中の含有量は、喫食時の濃度として乾燥固形分換算で０．０３〜１．５質量％が好ましく、０．０７〜１．０質量％がより好ましく、０．１〜０．５質量％がさらに好ましい。これらの範囲とすることにより、鍋のように加熱調理時にキムチ独特の辛味と風味を付与することができる。
(B) The garlic may be raw, but it is preferable to use a paste, a dried piece, a dried powder, a roasted garlic or the like from the viewpoint of a liquid seasoning.
The content of the garlic in the liquid seasoning of the present invention is preferably 0.03 to 1.5% by mass, more preferably 0.07 to 1.0% by mass in terms of dry solid content as a concentration at the time of eating. 1-0.5 mass% is further more preferable. By setting it as these ranges, the pungent taste and flavor peculiar to kimchi can be provided at the time of cooking like a pan.
（Ｃ）有機酸としては、酢酸、乳酸、リンゴ酸、コハク酸、クエン酸等が挙げられ、酢酸、乳酸が好ましく、特に酢酸を含む有機酸がキムチ風の発酵感を得る点で好ましい。酢酸を含む有機酸としては、食酢がより好ましい。
有機酸の本発明液体調味料中の含有量は、キムチ風の発酵感と熟成感のバランスの点から、喫食時の濃度において酸度が０．０７〜０．２８％になる量であることが必要である。酸度が０．０７％未満の場合には、キムチ風の発酵感が感じられない。一方、酸度が０．２８％を超えると、キムチ風の熟成感が失われる。より好ましい酸度は０．０９〜０．２５％であり、さらに好ましい酸度は０．１１〜０．２３％である。また酢酸を含む有機酸である場合の酢酸の喫食時の好ましい濃度は０．０９〜０．２５％であり、より好ましい酸度は０．０９〜０．２５％であり、さらに好ましい酸度は０．１１〜０．２３％である。なお、酸度とは、フェノールフタレイン溶液を指示薬として、１規定の水酸化ナトリウムで中和滴定し、酢酸酸度として算出された値（Ｗ／Ｖ％)を意味する。
Examples of the organic acid (C) include acetic acid, lactic acid, malic acid, succinic acid, citric acid, and the like. Acetic acid and lactic acid are preferable, and an organic acid containing acetic acid is particularly preferable in terms of obtaining a kimchi-like fermentation feeling. As the organic acid containing acetic acid, vinegar is more preferable.
The content of the organic acid in the liquid seasoning of the present invention is such that the acidity is 0.07 to 0.28% in the concentration at the time of eating from the viewpoint of the balance between the kimchi-style fermentation feeling and the aging feeling. is necessary. When the acidity is less than 0.07%, a kimchi-like fermentation feeling is not felt. On the other hand, when the acidity exceeds 0.28%, the ripening feeling of Kimchi style is lost. A more preferable acidity is 0.09 to 0.25%, and a more preferable acidity is 0.11 to 0.23%. Moreover, the preferable density | concentration at the time of eating of acetic acid in the case of the organic acid containing acetic acid is 0.09 to 0.25%, more preferable acidity is 0.09 to 0.25%, and further preferable acidity is 0.00. 11 to 0.23%. In addition, acidity means the value (W / V%) calculated by neutralizing titration with 1N sodium hydroxide using a phenolphthalein solution as an indicator, and calculating acetic acidity.
（Ｄ）植物性油脂としては、ごま油、菜種油、ひまわり油、大豆油、コーン油、オリーブ油、パーム油、サフラワー油、綿実油等が挙げられる。これらのうち、ごま油を含む油脂が香味の点でより好ましい。
植物性油脂の本発明液体調味料中の含有量は、キムチ風の熟成感を生じさせる点から、喫食時の濃度において０．１〜１．２質量％であることが必要である。０．１質量％未満では、キムチ風の熟成感が感じられない。１．２質量％を超えると、キムチ風の熟成感が失われる。植物性油脂のより好ましい含有量は０．１〜１．０質量％であり、さらに好ましくは０．１５〜１．０質量％である。
(D) Sesame oil, rapeseed oil, sunflower oil, soybean oil, corn oil, olive oil, palm oil, safflower oil, cottonseed oil etc. are mentioned as vegetable oil. Of these, fats and oils containing sesame oil are more preferred in terms of flavor.
The content of the vegetable oil / fat in the liquid seasoning of the present invention needs to be 0.1 to 1.2% by mass in the concentration at the time of eating from the point of producing a kimchi-like aging feeling. If it is less than 0.1% by mass, a kimchi-like aging feeling is not felt. If it exceeds 1.2% by mass, the ripening feeling of Kimchi style is lost. The more preferable content of the vegetable oil is 0.1 to 1.0% by mass, and more preferably 0.15 to 1.0% by mass.
（Ｅ）植物性タンパク加水分解物としては、植物性タンパク質の酵素分解物、酸加水分解物又はアルカリ加水分解物が挙げられる。加水分解に用いられる植物性タンパク質としては、大豆タンパク質、小麦タンパク質等が挙げられ、このうち大豆タンパク質がキムチ風の熟成感を得る点でより好ましい。大豆タンパク加水分解物を含有するものが好ましい。
（Ｅ）植物性タンパク加水分解物の本発明液体調味料中の含有量は、キムチ風の熟成感が感じられる点から、喫食時の濃度において窒素量として０．０２５〜０．１５質量％であることが必要である。より好ましい植物性タンパク加水分解物の含有量は窒素量として０．０５〜０．１５質量％であり、さらに好ましくは０．０５〜０．１２質量％である。
(E) As a vegetable protein hydrolyzate, the enzyme degradation product, acid hydrolyzate, or alkali hydrolyzate of vegetable protein is mentioned. Examples of the vegetable protein used for the hydrolysis include soy protein and wheat protein, and among these, soy protein is more preferable from the viewpoint of obtaining a kimchi-like ripening feeling. Those containing soy protein hydrolyzate are preferred.
(E) The content of the vegetable protein hydrolyzate in the liquid seasoning of the present invention is 0.025 to 0.15% by mass as the amount of nitrogen in the concentration at the time of eating from the point that a sense of ripening kimchi is felt. is necessary. The content of the vegetable protein hydrolyzate is more preferably 0.05 to 0.15% by mass, and further preferably 0.05 to 0.12% by mass as the amount of nitrogen.
また、本発明の液体調味料のpH（喫食時の濃度において）は、キムチ風の発酵感と熟成感のバランスの点から、４．０〜５．５であることが好ましい。より好ましいpHは４．３〜５．５であり、さらに好ましくは４．３〜５．２である。pHの調整は、有機酸の配合量と後述の調味料の配合量の調整により行うことができる。 Moreover, it is preferable that the pH (in the density | concentration at the time of eating) of the liquid seasoning of this invention is 4.0-5.5 from the point of the balance of a kimchi-like fermentation feeling and an aging feeling. A more preferred pH is 4.3 to 5.5, and even more preferably 4.3 to 5.2. Adjustment of pH can be performed by adjusting the compounding quantity of an organic acid and the compounding quantity of the seasoning mentioned later.
本発明の液体調味料には、さらに好ましいキムチ風の熟成感を付与する目的で（Ｆ）魚醤及び味噌から選ばれる１種以上を含有するのが好ましい。魚醤としては、魚介類を塩とともに漬け込み、自己消化、発酵させた液体成分であればよく、特に産地を問わない。魚醤の含有量は、喫食時の濃度において窒素量換算で０．００３〜０．３質量％が好ましく、０．００６〜０．１５質量％がより好ましい。味噌としては、豆味噌、白味噌等が挙げられる。味噌の含有量は、喫食時の濃度において窒素量換算で０．００１〜０．０８質量％が好ましく、０．００５〜０．０５質量％がより好ましい The liquid seasoning of the present invention preferably contains at least one selected from (F) fish sauce and miso for the purpose of imparting a more preferable kimchi-style ripening feeling. The fish sauce may be any liquid component obtained by immersing seafood with salt, self-digesting, and fermenting, regardless of the production area. The content of the fish soy is preferably 0.003 to 0.3% by mass, more preferably 0.006 to 0.15% by mass in terms of nitrogen content in the concentration at the time of eating. Examples of miso include bean miso and white miso. The content of miso is preferably 0.001 to 0.08% by mass, more preferably 0.005 to 0.05% by mass in terms of nitrogen in the concentration at the time of eating.
本発明の液体調味料の２５℃、喫食時の濃度における粘度は、好ましいキムチ風の熟成感を付与する点から、３〜２００mPa・sが好ましく、３〜１００mPa・sがより好ましく、５〜５０mPa・sがさらに好ましい。この粘度の調整は、増粘多糖類、でん粉、加工でん粉の添加により行うことができる。ここで粘度は、Ｂ型粘度計で測定することができる。増粘多糖類としては、例えばキサンタンガム、グアーガム、タマリンドガム、アラビアガム、でんぷん、加工でんぷん、ローカストビーンガム、ジェランガム、タラガム、カラギーナン、ペクチン、グルテン、カルボキシメチルセルロース、ゼラチン等が挙げられる。また、加工でん粉としては、アセチル化アジピン酸架橋でん粉、アセチル化リン酸化架橋でん粉、アセチル化酸化でん粉、オクテニルコハク酸でん粉ナトリウム、酢酸でん粉、酸化でん粉、ヒドロキシプロピルでん粉、ヒドロキシプロピル化リン酸架橋でん粉、リン酸モノエステル化リン酸架橋でん粉、リン酸化でん粉、リン酸架橋でん粉、でん粉グリコール酸ナトリウム、デンプンリン酸エステルナトリウム等が挙げられる。野菜類とともに煮込んだ場合でも好ましいキムチ風の熟成感を付与する点からキサンタンガム、グアーガム、タマリンドガム、アラビアガムが好ましく、キサンタンガムがより好ましい。 The viscosity of the liquid seasoning of the present invention at 25 ° C. and a concentration at the time of eating is preferably from 3 to 200 mPa · s, more preferably from 3 to 100 mPa · s, and more preferably from 5 to 50 mPa from the point of imparting a preferable kimchi-like ripening feeling. -S is more preferable. This viscosity can be adjusted by adding thickening polysaccharides, starch, and processed starch. Here, the viscosity can be measured with a B-type viscometer. Examples of the thickening polysaccharide include xanthan gum, guar gum, tamarind gum, gum arabic, starch, processed starch, locust bean gum, gellan gum, tara gum, carrageenan, pectin, gluten, carboxymethylcellulose, gelatin and the like. Processed starch includes acetylated adipic acid crosslinked starch, acetylated phosphorylated crosslinked starch, acetylated oxidized starch, sodium octenyl succinate starch, acetic acid starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphoric acid crosslinked starch, phosphorus Acid monoesterified phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid crosslinked starch, starch glycolate sodium, starch phosphate sodium, and the like. Xanthan gum, guar gum, tamarind gum and gum arabic are preferred, and xanthan gum is more preferred from the viewpoint of imparting a preferable kimchi-like ripening feeling even when cooked with vegetables.
本発明には調味料が用いられ、調味料としては、醤油、味噌、食塩等の調味主成分に加え、みりん、ソース、酒類、果汁、糖類、魚節エキス、昆布エキス有機酸類、アミノ酸類、呈味性核酸類、香料、香辛料、着色料、ビタミン、保存料等の１種又は２種以上が挙げられる。 A seasoning is used in the present invention, and as a seasoning, in addition to the main components of seasoning such as soy sauce, miso, and salt, mirin, sauce, alcoholic beverages, fruit juice, saccharides, fish cake extract, kelp extract organic acids, amino acids, Examples include taste nucleic acids, flavors, spices, colorants, vitamins, preservatives, and the like.
本発明の液体調味料には、さらにレシチン、酵素分解レシチン、鶏油等を配合することができる。 The liquid seasoning of the present invention can further contain lecithin, enzyme-decomposed lecithin, chicken oil and the like.
本発明の液体調味料は、そのまま使用できるストレートタイプでもよく、希釈して使用する濃縮タイプのいずれでもよい。前記喫食時の濃度における粘度は、ストレートタイプの場合は液体調味料自体の粘度であり、濃縮タイプの場合は使用時の濃度に希釈した液体調味料の粘度である。また、前記喫食時の濃度における各成分の含有量は、ストレートタイプの場合は液体調味料中の含有量であり、濃縮タイプの場合は使用時の濃度に希釈した液体調味料中の含有量である。 The liquid seasoning of the present invention may be a straight type that can be used as it is or a concentrated type that is used after dilution. The viscosity at the concentration at the time of eating is the viscosity of the liquid seasoning itself in the case of the straight type, and the viscosity of the liquid seasoning diluted to the concentration at the time of use in the case of the concentration type. Further, the content of each component at the concentration at the time of eating is the content in the liquid seasoning in the case of the straight type, and the content in the liquid seasoning diluted to the concentration at the time of use in the case of the concentrated type. .
本発明の液体調味料は、例えば、（Ａ）赤唐辛子、（Ｂ）ニンニク、（Ｃ）有機酸、（Ｄ）植物性油脂、（Ｅ）植物性タンパク加水分解物及びその他の成分を混合した後、加熱殺菌することにより製造することができる。レトルト殺菌する方法としては、該組成物を、一般的なレトルトパウチに充填し、必要により脱気した後、密封（加熱シール）し、品温１００℃以上、好ましくは１１５−１３０℃で、その温度においての必要殺菌時間、例えば、５分〜６０分レトルト処理すると同時に調味加工処理する方法が挙げられる。例えば、蒸気式のレトルト装置、熱水レトルト装置などで圧力０．８〜１．７kg／cm2（ゲージ圧）、１１５〜１３０℃の条件で、５〜６０分程度処理を行なうことが好ましい。そして、圧力１．０〜１．５kg／cm2（ケージ圧）、１２１〜１２７℃で５〜６０分程度処理を行なうことがより好ましい。 The liquid seasoning of this invention mixed (A) red pepper, (B) garlic, (C) organic acid, (D) vegetable oil, (E) vegetable protein hydrolyzate, and other components, for example. Then, it can manufacture by heat-sterilizing. As a method for retort sterilization, the composition is filled in a general retort pouch, deaerated as necessary, and then sealed (heat-sealed). A necessary sterilization time at the temperature, for example, a method of seasoning at the same time as the retort treatment for 5 minutes to 60 minutes can be mentioned. For example, it is preferable to carry out the treatment for about 5 to 60 minutes under conditions of a pressure of 0.8 to 1.7 kg / cm 2 (gauge pressure) and 115 to 130 ° C. with a steam retort device, a hot water retort device, or the like. It is more preferable to perform the treatment at a pressure of 1.0 to 1.5 kg / cm 2 (cage pressure) and 121 to 127 ° C. for about 5 to 60 minutes.
本発明の加熱調理用液体調味料は、野菜類を煮込んだ場合でも加熱調理時でも好ましいキムチ風の発酵感、熟成感が強調され、不快と感じられる独特の醗酵臭や後味を感じないので、野菜を煮込んで食する麺のつゆ、鍋つゆ等として良好である。
本発明の液体調味料を使用して、キムチ風味鍋を製造するには、例えば、具材及び本発明の液体調味料を鍋に入れ、加熱調理すればよい。鍋物に使用する具材としては、通常の鍋物に使用される白菜、ねぎ、春菊などの野菜、豚肉、鶏肉などの肉類、鮭、たら、えび、かになどの魚介類、豆腐、こんにゃくなどが挙げられる。
The liquid seasoning for cooking according to the present invention emphasizes the kimchi-like fermentation feeling and ripening feeling preferred when cooking vegetables or cooking, and does not feel a unique fermentation odor or aftertaste that feels uncomfortable. Good as noodle soup, hot pot soup, etc.
In order to produce a kimchi flavored pan using the liquid seasoning of the present invention, for example, the ingredients and the liquid seasoning of the present invention may be placed in a pan and cooked. Ingredients used for pots include vegetables such as Chinese cabbage, green onions and spring chrysanthemum, meat such as pork and chicken, seafood such as salmon, tara, shrimp, crab, tofu, konjac, etc. Can be mentioned.
次に実施例を挙げて本発明を詳細に説明する。 EXAMPLES Next, an Example is given and this invention is demonstrated in detail.
実施例１
表１〜表３に示す材料を用いて、加熱調理用液体調味料を製造した。すなわち、表１〜表３に示す各原料を、最終濃度が表１〜表３の含有量となるように配合した後、水を加えホモミキサーで均質化し、総量が１００質量％となるまで水を加えることにより、原料混合物を調製した。
次いで、得られた原料混合物をスタンディング・レトルトパウチに充填し、脱気した後、ヒートシール（密閉）した。その後、これを加圧加熱殺菌釜に入れ、１２３℃、２０分の条件でレトルト殺菌を行い、表１〜表３の加熱調理用（キムチ風味）液体調味料を調製した。植物性タンパク質加水分解物は、大豆タンパク加水分解物である。
Example 1
The liquid seasoning for heat cooking was manufactured using the material shown in Tables 1-3. That is, after blending each raw material shown in Tables 1 to 3 so that the final concentration is the content of Tables 1 to 3, water is added and homogenized with a homomixer, and water is added until the total amount becomes 100% by mass. Was added to prepare a raw material mixture.
Next, the obtained raw material mixture was filled in a standing retort pouch, deaerated, and then heat-sealed (sealed). Then, this was put into the pressurization heat sterilization pot, retort sterilization was performed on condition of 123 degreeC and 20 minutes, and the liquid seasoning for cooking (kimchi flavor) of Table 1-Table 3 was prepared. The vegetable protein hydrolyzate is soybean protein hydrolyzate.
得られた液体調味料を、５０℃に加熱し、キムチ風の発酵感、キムチ風の熟成感、すっきりと感じられる後味、を専門のパネラーに食してもらい評価した。 The obtained liquid seasoning was heated to 50 ° C., and evaluated by having a professional panelist eat a kimchi-style fermentation feeling, a kimchi-style aging feeling, and a refreshing aftertaste.
（評価基準）
キムチ風の発酵感
「５」；非常に強いキムチ風の発酵感を感じる
「４」；強いキムチ風の発酵感を感じる
「３」；キムチ風の発酵感を感じる
「２」；ややキムチ風の発酵感を感じる
「１」；キムチ風の発酵感を感じない
キムチ風の熟成感
「５」；非常に強いキムチ風の熟成感を感じる
「４」；強いキムチ風の熟成感を感じる
「３」；キムチ風の熟成感を感じる
「２」；ややキムチ風の熟成感を感じる
「１」；キムチ風の熟成感を感じない
すっきりと感じられる後味
「４」；不快と感じられる後味（発酵臭等）が全く感じられず、特に好ましい
「３」；わずかに不快と感じられる後味が感じられるが、好ましい
「２」；やや不快と感じられる後味を感じる
「１」；不快と感じられる後味を感じ、好ましくない
総合評価
キムチ風味と後味の香味バランスの好ましさに応じ、「１」（好ましくない）、「２」（やや好ましい）、「３」（ほぼ好ましい）、「４」（全体的に好ましい）、「５」（全体的に極めて好ましい）の５段階で評価した。
(Evaluation criteria)
Kimchi-style fermentation feeling “5”; Feeling a very strong kimchi-style fermentation feeling “4”; Feeling a strong kimchi-style fermentation feeling “3”; Feeling a kimchi-style fermentation feeling “2”; Feeling of fermentation “1”; Feeling of kimchi-style ripening without feeling of kimchi-like fermentation “5”; Feeling of aging sensation of very strong kimchi-like “4”; Feeling of aging of strong kimchi-style “3” ; Feeling of ripening feeling of kimchi "2"; Feeling of ripening feeling of kimchi slightly "1"; Feeling refreshing without feeling of ripening feeling of kimchi "4"; ) Is not felt at all and is particularly preferred “3”; a slightly unpleasant aftertaste is felt, but preferred “2”; a slightly unpleasant aftertaste is felt “1”; an unpleasant aftertaste is felt, Unfavorable overall evaluation Kimchi flavor and after "1" (not preferable), "2" (somewhat preferable), "3" (substantially preferable), "4" (overall preferable), "5" (overall) Highly preferred).
表１〜表３から明らかなように、(Ａ)赤唐辛子、（Ｂ）ニンニク、（Ｃ）有機酸、（Ｄ）植物性油脂及び（Ｅ）植物性タンパク加水分解物を含有する液体調味料は、加熱調理したときは、キムチ風の発酵感及び熟成感が良好であり、かつ後味がすっきりしている。これに対し、有機酸、植物性油脂及び植物性タンパク加水分解物の含有量が本発明の範囲外になると、良好なキムチ風味が得られない。 As apparent from Tables 1 to 3, a liquid seasoning containing (A) red pepper, (B) garlic, (C) organic acid, (D) vegetable oil and fat, and (E) vegetable protein hydrolyzate When cooked, kimchi-like fermentation and aging are good and the aftertaste is clean. On the other hand, if the contents of the organic acid, vegetable oil and vegetable protein hydrolyzate are outside the scope of the present invention, good kimchi flavor cannot be obtained.
Claims (6)
（Ａ）赤唐辛子、
（Ｂ）ニンニク、
（Ｃ）有機酸 喫食時の濃度において酸度が０．０７〜０．２８％になる量、
（Ｄ）植物性油脂 喫食時の濃度において０．１〜１．２質量％、及び
（Ｅ）植物性タンパク加水分解物 喫食時の濃度において窒素量として０．０２５〜０．１５０％
を含有する加熱調理用液体調味料。 Next ingredient (A)-(E)
(A) Red pepper
(B) Garlic,
(C) Organic acid The amount at which acidity is 0.07 to 0.28% at the concentration at the time of eating,
(D) Vegetable oil and fat 0.1 to 1.2% by mass in the concentration at the time of eating, and (E) Vegetable protein hydrolyzate 0.025 to 0.150% as the amount of nitrogen in the concentration at the time of eating
A liquid seasoning for cooking.
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| JP6371140B2 JP6371140B2 (en) | 2018-08-08 |
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Cited By (5)
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| WO2019009217A1 (en) * | 2017-07-04 | 2019-01-10 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Emulsified liquid seasoning containing ingredient material |
| WO2019139027A1 (en) | 2018-01-10 | 2019-07-18 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Solid ingredient-containing liquid seasoning in sealed container |
| JP2019122347A (en) * | 2018-01-19 | 2019-07-25 | ヤマサ醤油株式会社 | Liquid seasoning containing granular soybean protein processed food |
| JP2019216676A (en) * | 2018-06-22 | 2019-12-26 | ヤマサ醤油株式会社 | Packaged ingredient-containing liquid seasoning |
| JP7431376B1 (en) | 2023-03-29 | 2024-02-14 | キッコーマン株式会社 | Heated seasoning composition |
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| JP2019122347A (en) * | 2018-01-19 | 2019-07-25 | ヤマサ醤油株式会社 | Liquid seasoning containing granular soybean protein processed food |
| JP2019216676A (en) * | 2018-06-22 | 2019-12-26 | ヤマサ醤油株式会社 | Packaged ingredient-containing liquid seasoning |
| JP7431376B1 (en) | 2023-03-29 | 2024-02-14 | キッコーマン株式会社 | Heated seasoning composition |
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