JP2016015957A - Pot-dish seasoning - Google Patents
Pot-dish seasoning Download PDFInfo
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- JP2016015957A JP2016015957A JP2014143136A JP2014143136A JP2016015957A JP 2016015957 A JP2016015957 A JP 2016015957A JP 2014143136 A JP2014143136 A JP 2014143136A JP 2014143136 A JP2014143136 A JP 2014143136A JP 2016015957 A JP2016015957 A JP 2016015957A
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- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 44
- 229930195729 fatty acid Natural products 0.000 claims abstract description 44
- 239000000194 fatty acid Substances 0.000 claims abstract description 44
- -1 fatty acid ester Chemical class 0.000 claims abstract description 43
- 238000006116 polymerization reaction Methods 0.000 claims abstract description 34
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- 239000004615 ingredient Substances 0.000 claims abstract description 16
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- 238000010411 cooking Methods 0.000 abstract description 10
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- 239000004278 EU approved seasoning Substances 0.000 description 6
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- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
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- 239000005632 Capric acid (CAS 334-48-5) Substances 0.000 description 1
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- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
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- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
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- 238000004220 aggregation Methods 0.000 description 1
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- 229940024606 amino acid Drugs 0.000 description 1
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- 235000019441 ethanol Nutrition 0.000 description 1
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- 235000003599 food sweetener Nutrition 0.000 description 1
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- 239000004220 glutamic acid Substances 0.000 description 1
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 1
- 235000013928 guanylic acid Nutrition 0.000 description 1
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- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
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- UBFZCDAKYBGKGF-UHFFFAOYSA-N octadecanoic acid propane-1,2,3-triol Chemical compound OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.OCC(O)CO.CCCCCCCCCCCCCCCCCC(O)=O UBFZCDAKYBGKGF-UHFFFAOYSA-N 0.000 description 1
- 229960002446 octanoic acid Drugs 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229940098695 palmitic acid Drugs 0.000 description 1
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- 235000015277 pork Nutrition 0.000 description 1
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- 239000003755 preservative agent Substances 0.000 description 1
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- 239000003381 stabilizer Substances 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
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- TUNFSRHWOTWDNC-HKGQFRNVSA-N tetradecanoic acid Chemical compound CCCCCCCCCCCCC[14C](O)=O TUNFSRHWOTWDNC-HKGQFRNVSA-N 0.000 description 1
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Landscapes
- Seasonings (AREA)
Abstract
Description
本発明は、喫食時に白濁した状態が維持される鍋物用調味料に関するものである。 The present invention relates to a seasoning for pots in which a cloudy state is maintained during eating.
近年、食の嗜好の多様化に伴い、とんこつ、豆乳、クリームソース等を用いた様々な食品素材を用いた鍋物用調味料が市場に出回っている。中でも、上記に挙げたようなとんこつ、豆乳、クリームソース等を用いた鍋物用調味料では、たとえば油性成分が湯中に微粒状に分散して乳化する等の理由により、喫食時に鍋つゆが白濁した状態を維持していることが外見上好ましく、その食味においても重要である。 In recent years, with the diversification of food tastes, seasonings for hot pot using various food materials using tonkotsu, soy milk, cream sauce, etc. are on the market. Above all, in the seasoning for pots using tonkotsu, soy milk, cream sauce, etc. mentioned above, for example, oily ingredients are dispersed finely in hot water and emulsified, so that the pot soup becomes cloudy at the time of eating. It is apparently preferable to maintain this state, and it is important also in the taste.
一方、鍋物用調味料に限らず、液状食品の白濁状態を維持するための手法として、従来各種の乳化剤を添加することが知られている。たとえば、グリセリン有機酸脂肪酸エステルおよびＨＬＢ５〜１６のショ糖脂肪酸エステルを含有することを特徴とする、成分の凝集が生じにくいスープカレー用食品素材（特許文献１）や、重合度３のポリグリセリンモノパルミチン酸エステル、重合度５〜１０のポリグリセリン脂肪酸エステル及び有機酸モノグリセリドを含むことを特徴とする、ミルク浮き、白色浮遊物、オイルオフ、沈殿の発生を抑制した密封容器入り乳飲料用安定剤（特許文献２）などがある。 On the other hand, it is conventionally known to add various emulsifiers as a method for maintaining the cloudiness of a liquid food, not limited to the seasoning for pots. For example, a food material for soup curry (Patent Document 1), which contains a glycerin organic acid fatty acid ester and a sucrose fatty acid ester of HLB 5-16, which hardly causes aggregation of ingredients, and a polyglycerin monopolymer having a polymerization degree of 3 A stabilizer for milk beverages in a sealed container that suppresses the occurrence of milk floating, white suspension, oil-off, and precipitation, comprising palmitic acid ester, polyglycerin fatty acid ester having a polymerization degree of 5 to 10 and organic acid monoglyceride (Patent Document 2).
しかしながら、白濁した状態で喫食されることを特色とする鍋物用調味料において、どのような乳化剤を用いることが白濁した状態の維持に有効であるか、従来詳細に検討されてこなかった。 However, it has not been studied in detail conventionally what kind of emulsifier is effective for maintaining a cloudy state in a seasoning for pots characterized by being eaten in a cloudy state.
本発明者らは、これらの白濁した状態で喫食されることを特色とする鍋物用調味料において、調味料を調製した後、未調理の状態で静置したときには白濁した状態が維持されるにもかかわらず、喫食時に野菜や肉、魚介等の具材を当該鍋物用調味料で煮込んで調理・静置すると、分散した微粒子が沈殿するなどして鍋つゆの白濁した状態を維持できなくなり、外見上の好ましさが失われる上に、そのまろやかな食味が損なわれてしまう場合があることを見出した。 In the seasoning for pans characterized by being eaten in these cloudy states, the present inventors maintain the cloudy state when prepared in an uncooked state after preparing the seasoning. Regardless, if you cook and leave ingredients such as vegetables, meat, and seafood in the pot seasoning during cooking, you will not be able to maintain the cloudy state of the pot soup because the dispersed fine particles will settle, It has been found that the taste of appearance is lost and the mild taste may be impaired.
したがって本発明は、野菜や肉、魚介類等の具材と共に煮込み、喫食時に放置したとしても、白濁した状態が十分に維持され、良好な外見および食味が維持される鍋物用調味料を得ることを課題とするものである。 Therefore, the present invention obtains a seasoning for pots that is boiled together with ingredients such as vegetables, meat, seafood, etc., and even when left at the time of eating, the cloudy state is sufficiently maintained, and the good appearance and taste are maintained. Is an issue.
本発明者は、上記課題を解決すべく鋭意研究を重ねた結果、鍋物用調味料において、乳化剤として、（Ａ）グリセリンの重合度６〜１０であるポリグリセリン脂肪酸エステルおよび（Ｂ）グリセリンの重合度１〜５であるポリグリセリン脂肪酸エステルの双方を含有せしめることによって、具材と共に煮込んで調理し、調理後静置したとしても、鍋つゆの白濁した状態が十分に維持され、喫食時に良好な外見および食味を呈するものとなることを新たに見出し、本発明を完成させたものである。 As a result of intensive studies to solve the above problems, the present inventor, as a emulsifier, in a seasoning for pots, (A) polyglycerin fatty acid ester having a degree of polymerization of glycerol of 6 to 10 and (B) polymerization of glycerol By including both of the polyglycerin fatty acid ester having a degree of 1 to 5, it is cooked by cooking with ingredients, and even if left standing after cooking, the white turbid state of the pot soup is sufficiently maintained and good at eating The present invention has been completed by newly finding out that it has an appearance and a taste.
本発明の白濁した鍋物用調味料は、野菜や肉、魚介類等の具材と共に煮込み、その後喫食時に放置したときにも、白濁した状態が十分に維持され、とんこつ鍋や豆乳鍋、牛乳鍋などの白濁した状態を特徴とする鍋料理において好ましい外見を付与することができる。また、これらの鍋の特色となるまろやかな風味を十分に付与し、食味としても好ましい。 The seasoning for cloudy pots of the present invention is well-maintained when it is boiled with ingredients such as vegetables, meat, and seafood, and then left at the time of eating. A preferable appearance can be imparted in a pan dish characterized by a cloudy state. Moreover, the mellow flavor which becomes the feature of these pots is fully provided, and it is preferable also as a taste.
本発明の「白濁した鍋物用調味料」とは、鍋物の調理用にあらかじめ調味された液体調味料であって、つゆが白濁した状態で喫食されることを特徴とする調味料をいい、とくに油性成分を含有し、当該油性成分が湯中に微粒状に分散して乳化した状態で喫食されることを特徴とする調味料をいう。具体的には、たとえばとんこつ鍋、豆乳鍋、チーズ鍋、牛乳鍋等に用いる液体調味料を指し、鍋つゆを白濁せしめる作用を有する原料としては、とんこつスープ、乳化タイプのポークエキス等のエキス類、豆乳、チーズ、牛乳、クリーム、クリーミングパウダー等が挙げられる。 The `` cloudy pot seasoning '' of the present invention is a liquid seasoning seasoned in advance for cooking pot dishes, and refers to a seasoning characterized in that the soup is eaten in a cloudy state, especially A seasoning characterized by containing an oil component and being eaten in a state where the oil component is finely dispersed and emulsified in hot water. Specifically, it refers to liquid seasonings used in, for example, tonkotsu pot, soy milk pot, cheese pot, milk pot, etc. , Soy milk, cheese, milk, cream, creaming powder and the like.
本発明の鍋物用調味料におけるポリグリセリン脂肪酸エステルは、所期の重合度のポリグリセリン１分子に対して脂肪酸１分子がエステル結合したものが主要な成分として含まれており、食品に利用可能なものであれば、いかなるものを使用してもよい。形状は液体、粘調性のある液体、半固体、ペースト、固体、粉体、ペレット等いずれの形状のものでもよく、ペレット状にするためにソルビタン脂肪酸エステル等の他の素材を加えて成型したものでも良い。 The polyglycerin fatty acid ester in the seasoning for pots according to the present invention contains, as a main ingredient, one fatty acid ester-bonded to one molecule of polyglycerin having a desired degree of polymerization and can be used for food. Any material can be used. The shape can be any shape such as liquid, viscous liquid, semi-solid, paste, solid, powder, pellet, etc., and molded with other materials such as sorbitan fatty acid ester to form a pellet Things can be used.
本発明の鍋物用調味料は、原料に（Ａ）グリセリンの重合度６〜１０であるポリグリセリン脂肪酸エステルおよび（Ｂ）グリセリンの重合度１〜５であるポリグリセリン脂肪酸エステルの双方を含有することを特徴とする。より好ましくは、本発明の鍋物用調味料は、原料に（Ａ）グリセリンの重合度１０であるポリグリセリン脂肪酸エステルおよび（Ｂ）グリセリンの重合度４〜５であるポリグリセリン脂肪酸エステルの双方を含有するものである。 The seasoning for pots of the present invention contains both (A) a polyglycerin fatty acid ester having a polymerization degree of 6 to 10 and (B) a polyglycerol fatty acid ester having a polymerization degree of 1 to 5 of glycerin. It is characterized by. More preferably, the seasoning for pots of the present invention contains both (A) a polyglycerol fatty acid ester having a polymerization degree of glycerol of 10 and (B) a polyglycerol fatty acid ester having a polymerization degree of 4 to 5 of glycerol. To do.
ポリグリセリン脂肪酸エステルにおける構成脂肪酸としては、食品として使用可能な任意のものから選択することが可能であるが、ステアリン酸、縮合リシノレイン酸、パルミチン酸、ミリスチン酸、カプリル酸、カプリン酸、ベヘニン酸、オレイン酸、リノール酸、エルカ酸等から選ばれるものが好ましく、とくにステアリン酸、縮合リシノレイン酸を使用するのが好ましい。また、（Ａ）グリセリンの重合度６〜１０であるポリグリセリン脂肪酸エステルおよび（Ｂ）グリセリンの重合度１〜５であるポリグリセリン脂肪酸エステルにおける構成脂肪酸は、（Ａ）と（Ｂ）で同一の脂肪酸であっても、異なるものであっても構わない。 The constituent fatty acid in the polyglycerol fatty acid ester can be selected from any of those usable as food, but stearic acid, condensed ricinoleic acid, palmitic acid, myristic acid, caprylic acid, capric acid, behenic acid, Those selected from oleic acid, linoleic acid, erucic acid and the like are preferred, and stearic acid and condensed ricinoleic acid are particularly preferred. The constituent fatty acids in (A) polyglycerol fatty acid ester having a polymerization degree of 6 to 10 and (B) polyglycerol fatty acid ester having a polymerization degree of 1 to 5 are the same in (A) and (B). It may be a fatty acid or a different one.
上記乳化剤は任意の量を鍋物用調味料に添加することが可能であるが、好ましくは０．０５〜５％（ｗ／ｖ）を含有せしめるのがよい。また、（Ａ）グリセリンの重合度６〜１０であるポリグリセリン脂肪酸エステルと（Ｂ）グリセリンの重合度１〜５であるポリグリセリン脂肪酸エステルを添加するときの重量比は、（Ａ）：（Ｂ）＝１：５〜５：１の範囲であることが好ましく、（Ａ）：（Ｂ）＝１：３〜３：１の範囲であることがより好ましい。 Although the said emulsifier can add arbitrary amounts to the seasoning for pots, Preferably it is good to contain 0.05-5% (w / v). Moreover, the weight ratio when adding (A) polyglycerol fatty acid ester whose polymerization degree is 6-10 and (B) polyglycerol fatty acid ester whose polymerization degree is 1-5 is (A) :( B ) = 1: 5 to 5: 1 is preferable, and (A) :( B) = 1: 3 to 3: 1 is more preferable.
本発明の白濁した鍋物用調味料は上記（Ａ）、（Ｂ）の乳化剤およびとんこつスープ、乳化タイプのポークエキス、豆乳、チーズ、牛乳、クリーム、クリーミングパウダー等から選ばれる白濁化のための原料のほか、醤油、味噌、食塩、砂糖、液糖、甘味料等の各種調味成分、グルタミン酸等の各種アミノ酸やイノシン酸・グアニル酸等の核酸によるうま味調味料、さらに酒などのアルコール、みりん、酢、果汁、油脂、ごま、にんにく、香辛料、各種エキス類などの成分を、その目的とする食味に併せて配合することができる。 The seasoning for cloudy pots of the present invention is a raw material for clouding selected from the emulsifiers and tonkotsu soups of (A) and (B) above, emulsified pork extract, soy milk, cheese, milk, cream, creaming powder and the like. In addition, various seasoning ingredients such as soy sauce, miso, salt, sugar, liquid sugar, sweeteners, various amino acids such as glutamic acid and umami seasonings using nucleic acids such as inosinic acid and guanylic acid, alcohol such as liquor, mirin and vinegar Ingredients such as fruit juice, fats and oils, sesame, garlic, spices and various extracts can be blended in accordance with the intended taste.
さらに本発明の鍋物用調味料には、デキストリンや澱粉などの増粘剤、そのほか酸味料、保存料などを適宜加えてもよい。 Furthermore, you may add suitably a thickener, such as dextrin and starch, a sour agent, a preservative, etc. to the seasoning for pots of this invention.
本発明の鍋物用調味料は、上記原料を混合した後、適宜加熱殺菌することが好ましい。とくに本発明の鍋物用調味料は、レトルト殺菌実施後も白濁した状態が失われないことを特徴とする。レトルト殺菌処理では、上記原料を調製することで得た鍋物用調味料を、パウチ等の耐熱性容器に充填し、たとえば１００〜１５０℃で５秒〜４００分程度加熱すればよい。 It is preferable that the seasoning for pots of the present invention is appropriately heat sterilized after mixing the raw materials. In particular, the seasoning for pots according to the present invention is characterized in that a cloudy state is not lost even after retort sterilization. In the retort sterilization treatment, the hot pot seasoning obtained by preparing the above raw materials is filled in a heat-resistant container such as a pouch and heated at 100 to 150 ° C. for about 5 seconds to 400 minutes, for example.
本発明の鍋物用調味料は、使用するに当たっては、そのまま鍋つゆとして使用しても、使用時に希釈して用いてもよく、ここに、野菜や肉、魚介類、きのこ、豆腐などの各種具材を加えて加熱し、適宜煮込むことで食用に供するものである。なお本発明の鍋物用調味料では、各種具材を加えて煮込んで調理し、１８０分間静置した後も、白濁状態が維持されることを特徴とする。 The pot seasoning of the present invention may be used as it is as a hot pot soup or diluted at the time of use, and here, various ingredients such as vegetables, meat, seafood, mushrooms, tofu, etc. The ingredients are added, heated, and boiled as appropriate for edible use. The seasoning for pots according to the present invention is characterized in that a cloudy state is maintained even after various ingredients are added, boiled and cooked, and allowed to stand for 180 minutes.
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。
（実施例１）鍋物用調味料におけるポリグリセリン脂肪酸エステルの組み合わせ
（１−１）調味料の調製
鍋物用調味料における、ポリグリセリン脂肪酸エステルの組み合わせと白濁した状態の維持についての関係を明らかにするため、グリセリンの重合度の異なる複数のポリグリセリン脂肪酸エステルを用い、下記表１に示すような組成のとんこつ鍋用調味料を調製した。各種原料を混合した後、当該液体調味料をパウチ容器に充填し、１２１℃で２０分間加熱し、レトルト殺菌処理を行うことで試料を得た。
Hereinafter, although an example is given and explained concretely, the present invention is not limited at all by these.
(Example 1) Combination of polyglycerin fatty acid ester in seasoning for pots (1-1) Preparation of seasoning In relation to the seasoning for pots, the relationship between the combination of polyglycerin fatty acid esters and the maintenance of a cloudy state is clarified. Therefore, a tonkotsu pot seasoning having a composition as shown in Table 1 below was prepared using a plurality of polyglycerol fatty acid esters having different degrees of polymerization of glycerol. After mixing various raw materials, the liquid seasoning was filled in a pouch container, heated at 121 ° C. for 20 minutes, and subjected to retort sterilization treatment to obtain a sample.
（１−２）調味料の評価
上記とんこつ鍋用調味料を用いてとんこつ鍋を調理し、白濁した状態の外見および食味について検討した。
(1-2) Evaluation of seasoning Tonkotsu pot was cooked using the above-described seasoning for tonkotsu pot, and the appearance and taste of the cloudy state were examined.
レトルト殺菌処理を行い、鍋物用調味料を調製した時点では、実施例、比較例を含めすべての試料が良好な白濁した状態を呈した。また、未調理の状態で当該鍋物用調味料を静置したときにも、白濁した状態はすべての試料で良好に維持された。 At the time when the retort sterilization treatment was performed and the seasoning for pots was prepared, all the samples including Examples and Comparative Examples were in a good cloudy state. Moreover, even when the seasoning for pots was allowed to stand in an uncooked state, the clouded state was well maintained in all the samples.
次に、喫食時における鍋物用調味料の白濁した状態の維持を検討した。とんこつ鍋の調理では、調製した各鍋物用調味料４００ｍｌに対し、具材として白菜２００ｇ、鶏もも肉１００ｇを加え、約１０分間煮込んだ。その後、調理済みのとんこつ鍋を別容器に移し、常温で約１８０分間静置した後、白濁した状態が維持されているかどうかを目視にて評価した。また、食味についても評価を行った。 Next, the maintenance of the cloudy state of the seasoning for pots during eating was examined. In cooking the tonkotsu pot, 200 g of Chinese cabbage and 100 g of chicken thigh were added as ingredients to 400 ml of the seasoning for each prepared pot and simmered for about 10 minutes. Thereafter, the cooked tonkotsu pot was transferred to another container and allowed to stand at room temperature for about 180 minutes, and then whether or not the white turbid state was maintained was visually evaluated. The taste was also evaluated.
評価においては、まず白濁状態の見た目の評価では、評点５を「白濁状態を維持している」とし、これより高い数値では「非常に安定しており、白濁した状態がまったく失われていない」、低い数値では「白濁した状態が失われ、つゆが清澄状態となっている」とした。 In the evaluation, first, in the visual evaluation of the cloudy state, the score 5 is “maintained in the cloudy state”, and a higher value than this is “very stable, and the cloudy state is not lost at all”. According to the low numerical value, the cloudy state is lost and the soup is clear.
食味の評価では、５を「まろやかさを十分に感じる」、３を「まろやかさが感じられず、ややすっきりしている」、１を「まろやかさが全くない」として評価した。 In the evaluation of the taste, 5 was rated as “feeling mellow enough”, 3 as “not feeling mellow and a little refreshed”, and 1 as “no mellow”.
結果を表２に示す。グリセリンの重合度１０であるポリグリセリン脂肪酸エステルとグリセリンの重合度４のポリグリセリン脂肪酸エステルを添加した実施例１、またグリセリンの重合度１０であるポリグリセリン脂肪酸エステルとグリセリンの重合度５であるポリグリセリン脂肪酸エステルのいずれかを添加した実施例２では、調理した後に静置しても、白濁した状態がきわめて良好に維持された。また、食味においてもとんこつ鍋つゆに重要なまろやかさが十分に感じられ、非常に好ましいものであった。 The results are shown in Table 2. Example 1 in which a polyglycerol fatty acid ester having a polymerization degree of glycerol of 10 and a polyglycerol fatty acid ester having a polymerization degree of 4 of glycerol were added, and a polyglycerol fatty acid ester having a polymerization degree of glycerol of 10 and a polyglycerin having a polymerization degree of 5 In Example 2 to which any one of the glycerin fatty acid esters was added, the white turbid state was maintained very well even after standing after cooking. Moreover, the mellowness important to the entangled hot pot soy sauce was sufficiently felt, and it was very preferable.
一方、グリセリンの重合度１０のポリグリセリン脂肪酸エステル、またはグリセリンの重合度５のポリグリセリン脂肪酸エステルをそれぞれ単独で添加した場合（比較例３、４）、未調理の状態では白濁した状態を維持していたにもかかわらず、とんこつ鍋を調理後に静置したときには、つゆの白濁した状態が失われ、清澄状態となってしまっていた。また、この清澄状態となったとんこつ鍋では、味においてもまろやかさが感じられず、白濁した状態で喫食されることを特色とするとんこつ鍋の好ましい食味が十分に得られなかった。 On the other hand, when a polyglycerol fatty acid ester having a degree of polymerization of 10 or a polyglycerol fatty acid ester having a degree of polymerization of glycerin of 5 is added alone (Comparative Examples 3 and 4), the white turbid state is maintained in an uncooked state. Despite this, when the tonkotsu pot was left standing after cooking, the cloudy state of the soy sauce was lost and it became clear. Moreover, in the tonkotsu hot pot which became this clarified state, the mellowness was not felt in the taste, and the preferred taste of the tonkotsu hot pot characterized by being eaten in a cloudy state was not sufficiently obtained.
さらに、グリセリンの重合度５のポリグリセリン脂肪酸エステルとグリセリンの重合度４のポリグリセリン脂肪酸エステルを混合させた場合（比較例１）、グリセリンの重合度１０のポリグリセリン脂肪酸エステルとグリセリンの重合度６のポリグリセリン脂肪酸エステルを混合させた場合（比較例２）でも、同様に調理後に静置したときに白濁した状態が失われ、味のまろやかさも失われていた。 Further, when a polyglycerol fatty acid ester having a polymerization degree of 5 and a polyglycerol fatty acid ester having a polymerization degree of 4 are mixed (Comparative Example 1), the polymerization degree of the polyglycerol fatty acid ester having a polymerization degree of 10 and glycerin is 6 Even when the polyglycerin fatty acid ester was mixed (Comparative Example 2), when it was allowed to stand after cooking, the cloudy state was lost and the mildness of the taste was also lost.
上記のような結果から、グリセリンの重合度６〜１０であるポリグリセリン脂肪酸エステルおよびグリセリンの重合度１〜５であるポリグリセリン脂肪酸エステルの双方グリセリンの双方、とくに重合度１０であるポリグリセリン脂肪酸エステルおよびグリセリンの重合度４または５であるポリグリセリン脂肪酸エステルの双方を用いたときに、具材を加えて調理した後も鍋つゆの白濁した外見、食味のまろやかさがきわめて良好な状態で維持される鍋物用調味料を調製できることが明らかになった。 From the above results, both glycerin fatty acid ester having a degree of polymerization of 6 to 10 and polyglycerin fatty acid ester having a degree of polymerization of glycerin of 1 to 5, both glycerin, especially polyglycerin fatty acid ester having a degree of polymerization of 10. When both the glycerin fatty acid ester having a polymerization degree of 4 or 5 is used and the ingredients are added and cooked, the cloudy appearance of the pan soup and the mildness of the taste are maintained in a very good state. It became clear that a seasoning for pots can be prepared.
（実施例２）各種白濁した鍋物用調味料の製造
とんこつ鍋物用調味料に加えて、下記のような組成の鍋物用調味料を調製した。
（ア）豆乳鍋用調味料
砂糖１．５ｇ、食塩１．６ｇ、こしょう０．０５ｇ、豆乳１．５ｇ、食用油脂０．３ｇ、グルタミン酸ナトリウム０．５ｇ、５’−リボヌクレオチド２ナトリウム０．０５ｇ、デカグリセリンステアリン酸エステル０．２ｇ、テトラグリセリン縮合リシノレイン酸エステル０．１ｇ、水
（イ）チーズ鍋用調味料
砂糖１．５ｇ、食塩１．６ｇ、こしょう０．０５ｇ、チーズ１．５ｇ、食用油脂０．３ｇ、グルタミン酸ナトリウム０．５ｇ、５’−リボヌクレオチド２ナトリウム０．０５ｇ、デカグリセリンステアリン酸エステル０．２ｇ、ペンタグリセリンステアリン酸エステル０．１ｇ、水
(Example 2) Manufacture of various cloudy seasonings for pots In addition to the seasonings for tonkotsu pots, seasonings for pots having the following composition were prepared.
(A) Seasoning for soy milk pot 1.5g of sugar, 1.6g of salt, 0.05g of pepper, 1.5g of soy milk, 0.3g of edible oil and fat, 0.5g of sodium glutamate, 0.05g of 5'-ribonucleotide disodium , 0.2 g of decaglycerin stearic acid ester, 0.1 g of tetraglycerin condensed ricinoleic acid ester, seasoning for water (I) cheese pan 1.5 g of sugar, 1.6 g of salt, 0.05 g of pepper, 1.5 g of cheese, edible Oils and fats 0.3 g, sodium glutamate 0.5 g, 5'-ribonucleotide disodium 0.05 g, decaglycerin stearate 0.2 g, pentaglycerin stearate 0.1 g, water
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