JP2016135156A - Liquid seasoning - Google Patents

Liquid seasoning Download PDF

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JP2016135156A
JP2016135156A JP2016092407A JP2016092407A JP2016135156A JP 2016135156 A JP2016135156 A JP 2016135156A JP 2016092407 A JP2016092407 A JP 2016092407A JP 2016092407 A JP2016092407 A JP 2016092407A JP 2016135156 A JP2016135156 A JP 2016135156A
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acetic acid
cooking
liquid seasoning
concentration
flavor
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JP6323765B2 (en
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妙子 吉田
Taeko Yoshida
妙子 吉田
俊哉 荒井
Toshiya Arai
俊哉 荒井
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株式会社Mizkan Holdings
Mizkan Holdings Co Ltd
株式会社Mizkan Holdings
株式会社Mizkan
Mizkan Co Ltd
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Abstract

PROBLEM TO BE SOLVED: To develop a liquid seasoning capable of expecting health promotion effects by acetic acid, excellent in flavor and capable of ingesting daily, especially a liquid seasoning for heat cooking week in acetic acid odor during heat cooking and good in flavor when taken even though it has acetic acid at high concentration such as 0.7 to 1.5 mass%.SOLUTION: There are provided a liquid seasoning for heat cooking containing acetic acid of 0.7 to 1.5 mass% in terms of straight and having acetic acid concentration and/or salt content concentration adjusted so that mass ratio of acetic acid and salt content is 1.5 to 3, and the liquid seasoning for heat cooking containing further capsaicin with the capsaicin concentration adjusted to be 0.0004 to 0.0016 mass% in terms of straight.SELECTED DRAWING: None

Description

本発明は、酢酸を高含有する液状調味料に関し、さらに詳しくは、加熱調理用の酢酸高含有液状調味料に関する。
The present invention relates to a liquid seasoning containing a high amount of acetic acid, and more particularly to a liquid seasoning containing high acetic acid for cooking.
・酢酸の健康促進効果
酢酸は、血圧上昇抑制や血中脂質の低下など、様々な生理効果を有している。例えば特許文献1の実施例(ヒトに対する効果試験)では、1日あたり1.5gの酢酸の摂取によって血圧低下に顕著な効果があることが示されており、その半分の量でも有効であることが明らかにされている。そのため、健康のためには、1日の食事で0.7〜1.5g程度の酢酸を摂取することが望まれる。
-Health promotion effect of acetic acid Acetic acid has various physiological effects such as suppression of blood pressure rise and reduction of blood lipids. For example, in the example of Patent Document 1 (effect test on humans), it has been shown that intake of 1.5 g of acetic acid per day has a significant effect on lowering blood pressure, and even half that amount is effective. It has been revealed. Therefore, for health, it is desired to take about 0.7 to 1.5 g of acetic acid in a daily meal.
酢酸を多く含む食材としては、酢酸を主成分の調味料である食酢を挙げることができる。食酢は、従来から各種料理の調味料、ぽん酢などの調味酢、ドレッシングやマヨネーズなどの液状調味料の原料として広く使用されている。
しかし、食事におけるこれら液状調味料の摂取量はわずかであるため、これらの調味料から1回の食事で酢酸の生理効果が発揮される量を摂取することは困難であった。
また、各種食酢飲料やサプリメントが開発され市販されているが、当該形態での酢酸の摂取は、日常生活での負担が大きく、継続的に摂取しにくいという課題があった。
Examples of foods rich in acetic acid include vinegar, which is a seasoning mainly composed of acetic acid. Vinegar has been widely used as a raw material for seasonings of various dishes, seasoning vinegars such as ponzu, and liquid seasonings such as dressings and mayonnaise.
However, since the intake of these liquid seasonings in the meal is very small, it has been difficult to take in an amount from which the physiological effect of acetic acid is exerted in a single meal.
Moreover, although various vinegar drinks and supplements have been developed and marketed, ingesting acetic acid in this form has a problem that it is difficult to ingest continuously because of a heavy burden in daily life.
・加熱調理における酢酸臭等の問題
上記健康促進効果を得るために、通常の食事における料理を食する形で健康に必要な量の酢酸を摂取することができれば、極めて自然に無理なく酢酸を継続摂取できる手段となることが期待される。
特に、一般的な調理方法である加熱調理、例えば、煮物や焼き物、炒め物、蒸し物などの調理や電子レンジでの加熱調理に使用される液状調味料において、酢酸を含有させた液状調味料の利用が可能になれば、様々な料理から酢酸を摂取できることが期待される。
・ Problems such as odor of acetic acid in cooking and cooking To achieve the health promotion effect described above, if acetic acid is consumed in an amount necessary for health in the form of cooking in a normal meal, acetic acid will continue very naturally without difficulty. It is expected to be a means for ingestion.
In particular, in a liquid seasoning used for cooking such as boiled foods, grilled foods, fried foods, steamed foods, and cooking in a microwave oven, which is a general cooking method, a liquid seasoning containing acetic acid is used. If available, acetic acid can be expected from various dishes.
しかし、加熱調理や加熱食品の喫食の場合、加熱による酢酸臭の刺激が強くなり香味バランスなどの風味を低下させる問題がある。そのため、従来の加熱調理用の液状調味料においては、酢酸の使用量は、加熱調理での使用を想定していないすし酢やポン酢に比べて大幅に制限されたものとなっていた。
一方、通常の食事において必要量の酢酸を摂取しようとすると、少なくともメニュー1品(通常100〜200g程度)で、1日に必要な酢酸量0.7〜1.5gの半量〜全量の摂取が必要になり、調味液としては、極めて高濃度(0.7〜1.5質量%程度)の酢酸を含有させることが必要となる。
そのため、このような高濃度の酢酸を含有する液状調味料を加熱調理に用いた場合、酢酸臭が大きな問題となり、実際に料理等に使用するのは困難であった。
However, in the case of cooking and heating food, there is a problem that the stimulation of acetic acid odor by heating becomes strong and the flavor such as flavor balance is lowered. Therefore, in the conventional liquid seasoning for heat cooking, the usage-amount of acetic acid has become restrict | limited significantly compared with the sushi vinegar and the ponzu which are not assumed to use by heat cooking.
On the other hand, if you want to consume the required amount of acetic acid in a normal meal, you will need to eat at least one menu item (usually about 100-200g) and take half of the amount of acetic acid required per day from 0.7 to 1.5g to the full amount. As the seasoning liquid, it is necessary to contain acetic acid at an extremely high concentration (about 0.7 to 1.5% by mass).
Therefore, when such a liquid seasoning containing acetic acid at a high concentration is used for cooking by heating, the odor of acetic acid becomes a big problem, and it is difficult to actually use it for cooking.
なお、従来、酢酸の酢酸臭を抑制する方法として、食酢含有飲料において、種々の検討がなされてきた。例えば、バニリンやヘキサナールなどの香気物質の添加によりマスキングする方法(特許文献2, 3 参照)が知られている。
しかし、これらの香気物質を加熱調理に応用した場合、加熱調理により有効成分が揮散する問題がある。また、これらの成分が香味へ与える影響は大きいため、調味料本来の風味が損なわれる問題があった。
また、加温販売用飲料において、有機酸中の酢酸比率を低減する方法(特許文献4 参照)が知られているが、この方法においては、摂取できる酢酸の量が低減してしまうため、上記十分量の酢酸を摂取することが困難であった。
また、加熱調理における酢酸臭と塩分濃度の関係については、従来知られていなかった。
Conventionally, various studies have been made on vinegar-containing beverages as a method for suppressing the acetic acid odor of acetic acid. For example, a method of masking by adding an aromatic substance such as vanillin or hexanal (see Patent Documents 2 and 3) is known.
However, when these aromatic substances are applied to cooking, there is a problem that the active ingredient is volatilized by cooking. Moreover, since the influence which these components have on a flavor is large, there existed a problem by which the original flavor of a seasoning was impaired.
In addition, a method for reducing the ratio of acetic acid in an organic acid (see Patent Document 4) is known in warm beverages for sale, but in this method, the amount of acetic acid that can be ingested is reduced. It was difficult to take a sufficient amount of acetic acid.
Moreover, the relationship between the acetic acid odor and salt concentration in heat cooking has not been conventionally known.
特開2002-255801号公報JP 2002-255801 A 特開昭61-173761号公報JP 61-173761 特開2010-124696号公報JP 2010-124696 A 特開2009-240299号公報JP 2009-240299 A
本発明によって、酢酸による健康増進効果が期待でき、且つ、風味に優れ日常的に摂取可能な液状調味料を開発することを目的とする。
特には、0.7〜1.5質量%の高濃度の酢酸を含有していても、加熱調理時の酢酸臭が弱く喫食時の風味が良好である加熱調理用液状調味料を提供することを目的とする。
An object of the present invention is to develop a liquid seasoning that can be expected to promote health by acetic acid and that is excellent in flavor and can be ingested on a daily basis.
In particular, an object of the present invention is to provide a liquid seasoning for cooking which has a high concentration of acetic acid of 0.7 to 1.5% by mass and has a weak acetic acid odor during cooking and a good flavor during eating. .
本発明者らは、酢酸含有水溶液を用いて試験を行ったところ、常温と比較して加温した場合では、酸味は緩和されるが、酢酸臭は顕著に強くなり、全体の風味バランスが低下するという知見を得た。
そこで、前記課題を解決するためには、酢酸臭の低減と加熱調理時の風味変化を改善することが特に重要であると考え、加熱調理の系で液状調味料を官能的に評価する方法を採用した。
また、通常の液状調味料に使用されない成分の場合、液状調味料の風味が損なわれると考え、液状調味料に一般的に含有される成分に着目し種々の食品成分について鋭意検討を行った。
When the inventors conducted a test using an acetic acid-containing aqueous solution, the acidity was alleviated when heated compared to room temperature, but the acetic acid odor became significantly stronger, and the overall flavor balance decreased. I got the knowledge to do.
Therefore, in order to solve the above problems, it is particularly important to reduce the odor of acetic acid and improve the change in flavor during cooking, and a method for sensory evaluation of liquid seasonings in a cooking system. Adopted.
In addition, in the case of components that are not used in normal liquid seasonings, the flavor of the liquid seasonings was considered to be impaired, and various food ingredients were studied earnestly by paying attention to components that are generally contained in liquid seasonings.
その結果、加熱調理の系では、意外にも、塩分濃度が酢酸臭と風味に大きな影響を与えることを見出した。
具体的には、酢酸に対して塩分を特定の比率で含有させることにより、加熱調理時の酢酸臭が抑制されるだけでなく、香味バランスの取れた形で香味の変化が起こり、そのため、風味が改善されることを見出した。
なお、発明者らが見出した塩分濃度は、市販されている一般の加熱調理用の容器詰液状調味料の塩分濃度4〜7質量%程度(例えば、照り焼き用調味料では7.1質量%、特開2008-278829号公報 参照)よりも低濃度であった。
As a result, in the cooking system, it was surprisingly found that the salinity concentration greatly affects the acetic acid odor and the flavor.
Specifically, by containing salt in a specific ratio with respect to acetic acid, not only the odor of acetic acid during cooking is suppressed, but also a change in flavor occurs in a balanced manner. Found to be improved.
The salt concentration found by the inventors is about 4 to 7% by mass of a salt concentration of a commercially available containerized liquid seasoning for cooking (for example, 7.1% by mass for teriyaki seasonings, (See Kaikai 2008-278829).
また、本発明者らは、さらにカプサイシンを配合することによって、酢酸臭が著しく改善され、風味がさらに向上することを見出した。   Further, the present inventors have found that by adding capsaicin, the odor of acetic acid is remarkably improved and the flavor is further improved.
本発明は、これらの知見に基づいて完成されたものであり、以下に関する。
〔請求項1〕に係る発明は、加熱調理時に使用する液状調味料において、酢酸をストレート換算で0.75〜1.25質量%含有せしめた加熱調理時に使用する液状調味料であって、酢酸に対する塩分の質量比が1.5〜3となるように、酢酸濃度および/または塩分濃度が調整されたものであることを特徴とする、加熱調理時に使用する液状調味料に関する。
〔請求項2〕に係る発明は、塩分濃度がストレート換算で1.5〜3質量%となるように調整されたものである、請求項1に記載の加熱調理時に使用する液状調味料に関する。
〔請求項3〕に係る発明は、加熱調理時に使用する液状調味料が、焼き料理用液状調味料、煮物用液状調味料、蒸し料理用液状調味料、又は炒め物用液状調味料である、請求項1又は2に記載の加熱調理時に使用する液状調味料に関する。
The present invention has been completed based on these findings and relates to the following.
The invention according to [Claim 1] is a liquid seasoning used at the time of cooking, in a liquid seasoning used at the time of cooking, wherein the acetic acid is contained in an amount of 0.75 to 1.25% by mass in terms of straight, and is used at the time of cooking. It is related with the liquid seasoning used at the time of heat cooking characterized by adjusting acetic acid concentration and / or salt concentration so that ratio may be set to 1.5-3.
The invention according to [Claim 2] relates to a liquid seasoning used at the time of cooking according to claim 1, wherein the salt concentration is adjusted to be 1.5 to 3% by mass in terms of straight.
The invention according to (Claim 3), the liquid seasoning used at the time of cooking is a liquid seasoning for grilled dishes, a liquid seasoning for boiled dishes, a liquid seasoning for steamed dishes, or a liquid seasoning for fried foods, The liquid seasoning used at the time of the heat cooking of Claim 1 or 2.
本発明により、特に煮物、焼き物、炒め物、蒸し物などの加熱調理や電子レンジで加熱して調理するような食品に用いることが可能であり、酢酸を高濃度で含有する加熱調理用液状調味料を提供することを可能とする。
また、本発明の加熱調理用液状調味料を使用して調理することによって、日常的な食事で健康維持に必要な量の酢酸を容易に摂取することが可能になる。
According to the present invention, it can be used for foods such as cooked foods such as boiled foods, grilled foods, fried foods and steamed foods, and foods cooked by heating in a microwave oven, and is a liquid seasoning for heat cooking containing acetic acid at a high concentration. It is possible to provide.
Moreover, by cooking using the liquid seasoning for cooking according to the present invention, it is possible to easily ingest an amount of acetic acid necessary for maintaining health in a daily meal.
・加熱調理用液状調味料
本発明における加熱調理用液状調味料とは、喫食するために、少なくとも60℃以上、通常は65〜250℃程度での加熱調理が必須である食品に対して、加熱調理時に使用される調味料を指す。当該調味料が使用された加熱調理後の食品は、通常は加温又は保温された状態で喫食に供されるが、好適な風味が奏される。
本発明の加熱調理用調味料としては、具体的には、焼き料理用調味料(焼肉用、照り焼き用、生姜焼き用等の調味料)、;煮物用調味料、;、蒸し料理用調味料、;、炒め物用調味料、;等の直火や電磁調理器などで加熱調理して喫食する料理専用の液状調味料が含まれる。また、電子レンジなどで加温調理した後に喫食に供される料理の調理に使用される液状調味料も含まれる。
なお、ぽん酢、ドレッシングなどの加熱調理を必要としない液状調味料は、本発明には含まれない。
・ Liquid seasoning for cooking by heating The liquid seasoning for cooking by heating in the present invention is for heating foods that are required to be cooked at least at 60 ° C. or more, usually about 65 to 250 ° C. in order to eat. A seasoning used when cooking. Although the food after heat cooking in which the said seasoning was used is normally used for a meal in the state heated or kept warm, suitable flavor is show | played.
As the seasoning for heat cooking of the present invention, specifically, seasonings for grilled dishes (seasonings for grilled meat, teriyaki, ginger grill, etc.); seasonings for boiled foods; seasonings for steamed dishes , Liquid seasonings exclusively for cooking that are cooked and cooked with an open flame or electromagnetic cooker. Moreover, the liquid seasoning used for cooking of the dish provided for cooking after heating cooking with a microwave oven etc. is also contained.
Note that liquid seasonings that do not require cooking such as ponzu and dressing are not included in the present invention.
ここで、本発明における液状調味料の「液状」とは、水のようなさらさらした性状のものだけでなく、粘性のある性状、例えば一般にペースト状と呼ばれるものも含まれる。   Here, the “liquid” of the liquid seasoning in the present invention includes not only a free-flowing property such as water but also a viscous property, for example, what is generally referred to as a paste.
・酢酸濃度
本発明の加熱調理用液状調味料は、酢酸を0.7〜1.5質量%、好ましくは0.75〜1.25質量%の高濃度で含有することを特徴とするものである。
なお、当該酢酸濃度は、ストレート換算での酢酸濃度(加熱調理時における液状調味料の酢酸濃度)を指しており、調理時に希釈して使用するようなタイプの液状調味料(いわゆる濃縮タイプ)では、調理時の希釈倍率に応じて前記酢酸濃度をより高くする必要がある。
例えば、加熱調理時に2倍に希釈して使用する濃縮タイプ(加熱調理時0.7〜1.5質量%)の場合には、1.4〜3質量%の酢酸を含有することになる。
Acetic acid concentration The liquid seasoning for cooking according to the present invention is characterized by containing acetic acid at a high concentration of 0.7 to 1.5 mass%, preferably 0.75 to 1.25 mass%.
The acetic acid concentration refers to the acetic acid concentration in straight conversion (the acetic acid concentration of the liquid seasoning during cooking), and the liquid seasoning of the type that is diluted during cooking (so-called concentrated type) It is necessary to increase the acetic acid concentration according to the dilution rate during cooking.
For example, in the case of a concentrated type (0.7 to 1.5% by mass at the time of heating and cooking) used by diluting twice during cooking, 1.4 to 3% by mass of acetic acid is contained.
本発明における液状調味料の酢酸濃度を前記濃度にする方法としては、酢酸を含有する原料を配合することで当該目的を達することが可能である。
酢酸を含有する原料としては、食酢や合成酢酸など酢酸を含有する原料であれば何れも使用できる。特に食酢は、酢酸のみならず、原料由来や発酵過程で生成された各種香味成分を含有していることから、調味料に好ましい香味を付与することができ、好適に使用することができる。
ここで食酢としては、米酢、黒酢、粕酢、麦芽酢、はと麦酢などの穀物酢や、リンゴ酢、ブドウ酢、シェリー酢、レモン酢、カボス酢や梅酢などの果実酢、醸造アルコールを原料に製造されるアルコール酢などの各種の食酢が挙げられる。
本発明の加熱調理用液状調味料は、通常は中和等の処理によるpH調整を行わないために、酢酸の影響によってpHは通常2.5〜4.5を示す。なお、好ましくは、3.5〜4の範囲に調整することが望ましい。
As a method for adjusting the acetic acid concentration of the liquid seasoning in the present invention, the object can be achieved by blending a raw material containing acetic acid.
Any raw material containing acetic acid such as vinegar or synthetic acetic acid can be used as the raw material containing acetic acid. In particular, vinegar contains not only acetic acid but also various flavor components derived from the raw materials and produced during the fermentation process, so that it can impart a preferable flavor to the seasoning and can be suitably used.
As vinegar here, grain vinegar such as rice vinegar, black vinegar, straw vinegar, malt vinegar, hato vinegar, apple vinegar, grape vinegar, sherry vinegar, lemon vinegar, fruit vinegar such as kabosu vinegar and plum vinegar, brewing Various vinegars such as alcohol vinegar produced using alcohol as a raw material can be mentioned.
The liquid seasoning for cooking according to the present invention usually does not adjust the pH by a treatment such as neutralization, and therefore the pH is usually 2.5 to 4.5 due to the effect of acetic acid. In addition, Preferably, it is desirable to adjust to the range of 3.5-4.
・酢酸と塩分の質量比
本発明における液状調味料は、酢酸に対する質量比で1.5〜3、好ましくは1.5〜2.5の範囲の塩分を含むことを特徴とするものである。
また、当該質量比は、酢酸濃度及び/又は塩分濃度を調整することによって、調節が可能である。
当該質量比が1.5より低い場合、酢酸臭が強く感じられ、風味も好ましくない。一方、3より高い場合、酢酸臭は増大し、さらに風味も好ましくなくなる。
-Mass ratio of acetic acid and salt content The liquid seasoning in this invention is characterized by including salt content of the range of 1.5-3, preferably 1.5-2.5 by the mass ratio with respect to acetic acid.
Further, the mass ratio can be adjusted by adjusting the acetic acid concentration and / or the salt concentration.
When the mass ratio is lower than 1.5, the odor of acetic acid is strongly felt and the flavor is not preferable. On the other hand, when it is higher than 3, the odor of acetic acid increases and the flavor becomes unfavorable.
本発明における液状調味料には、醤油などの食塩を含有する風味原料を配合することができる。そのため、風味原料由来の食塩によって、前記した酢酸に対する塩分の質量比に調整することもできる。また、前記質量比になるように、適宜食塩を添加することもできる。
なお、食塩としては、精製塩に限定されず、苦汁などの不純物を含有する塩も使用可能である。
In the liquid seasoning in the present invention, a flavor raw material containing salt such as soy sauce can be blended. Therefore, it can also adjust to the mass ratio of the above-mentioned salt content with respect to acetic acid with the salt derived from a flavor raw material. Moreover, salt may be added as appropriate so that the mass ratio is achieved.
In addition, as salt, it is not limited to refined salt, The salt containing impurities, such as bitter juice, can also be used.
本発明における液状調味料の塩分濃度は、前記質量比の範囲に入るように、塩分濃度を調整すればよいが、塩分濃度はストレート換算で1.5〜3質量%、好ましくは1.5〜2.5質量%の範囲である。
前記質量比の範囲内に調整することによって、酢酸の酢酸臭が抑制されて香りが改善され、また、呈味のバランスが適度に変化することなど、複数の要因が総合されるためと推定されるが、風味が良好に感じられるようになる。
塩分濃度が1.5質量%より低いと、酢酸臭が強く感じられ、風味も好ましくない。また3質量%を超えると、酢酸臭は抑制されるが、風味が好ましくない。
なお、塩分濃度は、硝酸銀溶液による滴定法などによって測定できる。
The salt concentration of the liquid seasoning in the present invention may be adjusted so that the salt concentration falls within the range of the mass ratio, but the salt concentration is 1.5 to 3% by mass, preferably 1.5 to 2.5% by mass in terms of straight. It is a range.
By adjusting within the mass ratio range, acetic acid odor of acetic acid is suppressed and aroma is improved, and it is estimated that a plurality of factors are combined such as a proper change in taste balance. However, the flavor can be felt well.
When the salt concentration is lower than 1.5% by mass, the odor of acetic acid is strongly felt and the flavor is not preferable. On the other hand, if it exceeds 3% by mass, the odor of acetic acid is suppressed, but the flavor is not preferred.
The salt concentration can be measured by a titration method using a silver nitrate solution.
・カプサイシンの配合
本発明における液状調味料は、さらに、カプサイシンを配合する(含有させる)ことによって、酢酸臭や風味が顕著に改善することができる。
本発明で使用されるカプサイシンは、天然物から抽出精製されたものでもよいし、トウガラシやその抽出物などのカプサイシン含有物を用いることもできる。
トウガラシを使用する場合、その品種や形態は特に限定するものでなく、また、トウガラシの品種としては、例えば、タカノツメ種、テンタカ種、ホンタカ種、チリー種などを挙げることができる。なお、トウガラシ植物体においてカプサイシンを含有するのは果実(特には種子付近の胎座、果皮等)である。本願において‘トウガラシ’と記載した場合は、トウガラシの果実を指す。
なお、トウガラシ中のカプサイシン濃度は、高速液体クロマトグラフィーを用いて測定できる。
-Blending of capsaicin The liquid seasoning in the present invention can significantly improve the acetic acid odor and flavor by further blending (containing) capsaicin.
The capsaicin used in the present invention may be extracted and purified from a natural product, or capsaicin-containing products such as pepper and its extract can also be used.
In the case of using chili pepper, its variety and form are not particularly limited, and examples of chili varieties include Takanotsume, Tentaka, Hontaka and Chilly. Note that capsaicin is contained in fruits (particularly, placenta and pericarp near the seeds) in capsicum plants. In the present application, when “capsicum” is described, it indicates the fruit of the capsicum.
In addition, the capsaicin density | concentration in a red pepper can be measured using a high performance liquid chromatography.
カプサイシンの濃度は、ストレート換算で0.0004〜0.0016質量%、好ましくは0.0005〜0.0015質量%である。
トウガラシとして配合する場合の配合量は、トウガラシのカプサイシン含有量にもよるが、通常は、約0.025〜0.075質量%、好ましくは約0.03〜0.06質量%である。
カプサイシン濃度が低過ぎる場合(特に0.0004質量%より低い場合)、酢酸臭の低下や風味の向上は見られない。また、高過ぎる場合(特に0.0016質量%より高い場合)、酢酸臭は低下するが、辛味が感じられ、呈味バランスが崩れてしまい風味は低下する。
なお、カプサイシンは水への溶解性が低く、通常の攪拌混合のみでは均一分散しない。そのため、適宜、増粘剤や乳化剤を配合することにより、均一分散することが可能となり安定した風味改善効果を得ることができる。
The concentration of capsaicin is 0.0004 to 0.0016 mass%, preferably 0.0005 to 0.0015 mass%, in terms of straight.
The blending amount in the case of pepper is usually about 0.025 to 0.075% by mass, preferably about 0.03 to 0.06% by mass, although it depends on the capsaicin content of the pepper.
When the capsaicin concentration is too low (especially when it is lower than 0.0004% by mass), no reduction in acetic acid odor or improvement in flavor is observed. Moreover, when it is too high (especially when it is higher than 0.0016 mass%), the acetic acid odor is lowered, but the pungent taste is felt, the taste balance is lost, and the flavor is lowered.
Note that capsaicin has low solubility in water and is not uniformly dispersed only by ordinary stirring and mixing. Therefore, by adding a thickener or an emulsifier as appropriate, uniform dispersion can be achieved and a stable flavor improving effect can be obtained.
・その他の原料
上記加熱調理用液状調味料には、酢酸濃度、酢酸に対する塩分の質量比、およびカプサイシン濃度が上記した数値範囲内に入る限りにおいて、上記以外に、糖類(グルコース、フラクトース、スクロース、マルトース、水飴、スクラロースなどの高甘味度甘味料など)、風味原料(鰹だし、昆布だし、鰹エキス、昆布エキス、魚介エキス、果汁など)、香辛料(コショウなど)や香辛料抽出物、旨味調味料(醤油、たん白加水分解物、酵母エキスなど)、アミノ酸系調味料(グリシン、アラニン、グルタミン酸ナトリウムなど)、核酸系調味料(イノシン酸ナトリウム、グアニル酸ナトリウムなど)、有機酸系調味料(コハク酸ナトリウムなど)などの呈味原料、乳化剤、増粘剤、野菜(ニンニク、ショウガ、オニオンなど)や野菜抽出物、酒精あるいは酒類などを、適宜配合することができる。
-Other raw materials In addition to the above, in the liquid seasoning for cooking, as long as the acetic acid concentration, the mass ratio of salt to acetic acid, and the capsaicin concentration fall within the above numerical ranges, sugars (glucose, fructose, sucrose, High-intensity sweeteners such as maltose, syrup, sucralose, etc.), flavor ingredients (boiled dashi, kelp dashi, salmon extract, kelp extract, seafood extract, fruit juice, etc.), spices (eg pepper), spice extracts, umami seasonings (Soy sauce, protein hydrolyzate, yeast extract, etc.), amino acid seasonings (glycine, alanine, sodium glutamate, etc.), nucleic acid seasonings (sodium inosinate, sodium guanylate, etc.), organic acid seasonings (shrimp) Taste ingredients such as sodium acid), emulsifiers, thickeners, vegetables (garlic, ginger, onions, etc.) And vegetable extracts, alcoholic beverages or alcoholic beverages can be appropriately blended.
・容器等
本発明の加熱調理用液状調味料は、撹拌などの一般的な方法によって原料を混合し、均一な液状とした後、そのまま、あるいは、加熱殺菌や膜濾過殺菌などの殺菌処理に供した後、一般の液状調味料と同様に、ポリエチレンテレフタレートを主成分とする成形容器(いわゆるPETボトル)、合成樹脂製袋、ガラス瓶、金属缶、紙容器などの容器に充填して容器詰め液状調味料とすることができる。
また、本発明の加熱調理用液状調味料を容器に充填した後、加熱殺菌、あるいはレトルト殺菌などの殺菌処理に供して容器詰め液状調味料とすることができる。
-Container, etc. The liquid seasoning for cooking according to the present invention is mixed with raw materials by a general method such as stirring to make a uniform liquid, and then used as it is or for sterilization treatment such as heat sterilization or membrane filtration sterilization. After that, it is filled into containers such as molded containers (so-called PET bottles), synthetic resin bags, glass bottles, metal cans, paper containers, etc. with polyethylene terephthalate as the main component in the same way as general liquid seasonings. It can be a fee.
Moreover, after filling the liquid seasoning for heat cooking of this invention in a container, it can use for sterilization processes, such as heat sterilization or retort sterilization, and can be used as a container-packed liquid seasoning.
・使用態様
容器詰めされた加熱調理用液状調味料は、容器から液状調味料を取り出して用いることができる。ストレートタイプの場合はそのまま、又、希釈タイプの場合は希釈した後、畜肉、魚介類、野菜等の固形具材などとともに加熱調理し、通常は加温又は保温された状態で喫食に供されるが、好適な風味が奏される。
本発明の加熱調理用液状調味料は、焼肉や焼鳥などの焼き物料理、;畜肉、魚介類や野菜等の煮物料理、;スチームコンベクションなどの蒸し料理や蒸し焼き料理、;野菜炒めなどの炒め物料理、;などの加熱調理する料理に使用することができる。また、電子レンジで加熱して喫食するような食品に使用することができる。
特に、強い加熱条件で調理するため、酢酸臭が強く気になる、焼肉、照り焼き、生姜焼きなどの焼き料理に使用する液状調味料としての使用が好適である。
-Use aspect The liquid seasoning for cooking by heating packed in a container can be used by taking out the liquid seasoning from the container. The straight type is used as it is, and the diluted type is diluted and then cooked with solid ingredients such as livestock meat, seafood, vegetables, etc., and is usually heated or kept warm. A suitable flavor is produced.
The liquid seasoning for cooking according to the present invention includes grilled dishes such as yakiniku and yakitori; boiled dishes such as livestock meat, seafood and vegetables; steamed dishes such as steam convection and steamed dishes; fried dishes such as stir-fried vegetables It can be used for cooking such as cooking; Moreover, it can use for the foodstuff which heats and eats with a microwave oven.
In particular, it is suitable for use as a liquid seasoning used in grilled dishes such as yakiniku, teriyaki, ginger grill, etc., because it is cooked under strong heating conditions and is strongly worried about acetic acid odor.
・効能
本発明の加熱調理用液状調味料は、血圧低下や血中脂質低下などの健康促進に作用する生理機能を発揮される量の酢酸を含有しているにもかかわらず、加熱時の風味が良好なため、優しい香味となる。そのため、日常の食事の形態として、高濃度の酢酸を含む液状調味料を供した食品を無理なく摂取することが可能となる。
また、塩分濃度も低くしうるので、酢酸の血圧低下効果を高めることが期待できる。
-Efficacy The liquid seasoning for cooking according to the present invention has a flavor during heating despite containing an amount of acetic acid that exerts physiological functions acting on health promotion such as lowering blood pressure and lowering blood lipids. Since it is good, it has a gentle flavor. Therefore, it becomes possible to ingest a food provided with a liquid seasoning containing a high concentration of acetic acid without difficulty as a form of daily meal.
Moreover, since the salt concentration can be lowered, it can be expected that the blood pressure lowering effect of acetic acid is enhanced.
以下に実施例をもって、本発明を具体的に説明するが、本発明は以下の実施例に何ら制限されるものではない。なお、実施例等においては、「質量%」を「w%」と略記した。   EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples. In Examples and the like, “mass%” is abbreviated as “w%”.
〔試験例1〕『常温時と加熱時の官能特性比較』
・(1) 試料の調製
酢酸として醸造酢((株)ミツカン製、酢酸濃度15容量%)を用い、食塩として精製塩を用いて、酢酸濃度が1w%であり塩分濃度が4w%である水溶液を調製した。
そして、当該溶液の一部を分取し、常温(20℃)に放置した(対照)。
また、溶液の別の一部を、蓋付きガラス容器に分取した後、容器ごと70℃に保温された温水中に浸漬して、溶液の品温が70℃に到達したのを確認後、さらに10分間70℃での浸漬を続けた(試験試料)。
[Test Example 1] “Comparison of sensory characteristics at normal temperature and heating”
・ (1) Preparation of sample Using brewed vinegar (produced by Mitsukan Co., Ltd., acetic acid concentration 15% by volume) as acetic acid, using purified salt as sodium chloride, aqueous solution with acetic acid concentration 1w% and salinity concentration 4w% Was prepared.
A part of the solution was collected and allowed to stand at room temperature (20 ° C.) (control).
In addition, after separating another part of the solution into a glass container with a lid, after immersing the whole container in warm water kept at 70 ° C. and confirming that the product temperature of the solution reached 70 ° C., Further immersion for 10 minutes at 70 ° C. was continued (test sample).
・(2) 官能評価
上記試料について、熟練した官能検査員4名により、「酸味」、「酢酸臭」、「風味の好ましさ」について官能評価試験を行った。
酸味および風味の好ましさは、上記試料溶液の品温が変化しないように、試料溶液の一部をスポイトにて素早く採取し、直ちに試験に供した。また、酸臭の官能評価は、70℃に加温された状態で蓋を取り、直ちに試験した。
官能評価は、対照(品温20℃)の評価を基準とし、以下に示す5段階の評点で評価し平均値で示した。結果を表1に示した。
-(2) Sensory evaluation A sensory evaluation test was conducted on “sourness”, “acetic acid odor”, and “flavoring taste” of the above samples by four skilled sensory inspectors.
As for the taste of acidity and flavor, a part of the sample solution was quickly collected with a dropper so that the product temperature of the sample solution did not change, and immediately subjected to the test. In addition, the sensory evaluation of the acid odor was immediately tested by removing the lid while being heated to 70 ° C.
The sensory evaluation was based on the evaluation of the control (product temperature 20 ° C.) as a standard, and was evaluated with the following five grades, and indicated as an average value. The results are shown in Table 1.
「酸味」
5:対照より非常に強い。
4:対照より強い。
3:対照と同じ。
2:対照より弱い。
1:対照より非常に弱い。
"acidity"
5: Very stronger than the control.
4: Stronger than control.
3: Same as control.
2: Weaker than control.
1: Very weaker than the control.
「酢酸臭」
5:対照より非常に強い。
4:対照より強い。
3:対照と同じ。
2:対照より弱い。
1:対照より非常に弱い。
`` Acetic acid odor ''
5: Very stronger than the control.
4: Stronger than control.
3: Same as control.
2: Weaker than control.
1: Very weaker than the control.
「風味の好ましさ」
5:対照より非常に好ましい。
4:対照より好ましい。
3:対照と同程度に好ましい。
2:対照より好ましくない。
1:対照より非常に好ましくない。
"Preferences of flavor"
5: Very preferred over the control.
4: Preferred over control.
3: As preferred as the control.
2: Less preferred than the control.
1: Very less preferred than the control.
・(3) 結果
その結果、酢酸含有液を加熱することによって、酸味は弱くなる一方で、酢酸臭は顕著に強くなることが示され、全体として風味の好ましさが低下した(試験試料)。
この結果から、酢酸含有液を加熱した場合の官能的な特性は、常温の場合とは異なることが示された。
・ (3) Results As a result, it was shown that heating the acetic acid-containing liquid weakened the acidity, while the acetic acid odor became significantly stronger, reducing the overall taste (test sample). .
From this result, it was shown that the sensory characteristics when the acetic acid-containing liquid is heated are different from those at room temperature.

〔実施例1〕『酢酸濃度1w%での塩分濃度の影響』
・(1) 試料の調製
表2に記載された酢酸濃度及び塩分濃度に調製したことを除いては試験例1と同様にして各水溶液を調製した。
そして、当該溶液の一部を蓋付きガラス容器に分取した後、容器ごと70℃に保温された温水中に浸漬して、溶液の品温が70℃に到達したのを確認後、さらに10分間70℃での浸漬を続けた(試料1-1〜1-6)。
[Example 1] “Effect of salinity at 1 w% acetic acid”
-(1) Preparation of samples Each aqueous solution was prepared in the same manner as in Test Example 1 except that it was prepared to the acetic acid concentration and the salt concentration described in Table 2.
And after separating a part of the solution into a glass container with a lid, the whole container was immersed in warm water kept at 70 ° C., and after confirming that the product temperature of the solution reached 70 ° C., further 10 Immersion at 70 ° C. was continued for a minute (samples 1-1 to 1-6).
・(2) 官能評価
上記試料1-1〜1-6について、熟練した官能検査員4名により、「酢酸臭」、「風味の好ましさ」について官能評価試験を行った。
官能評価は、試料1-5(酢酸濃度1w%, 塩分濃度4w%)の評価を基準(対照)としたことを除いては試験例1と同様にして、5段階の評点で評価し平均値で示した。
また、これらの官能試験の総合評価として、対照と差異がない場合を「×」、対照よりも若干向上した場合は「△」、対照よりも向上した場合は「○」、対照よりも顕著に向上した場合は「◎」で示した。これらの結果を表2に示した。
-(2) Sensory evaluation With respect to the above samples 1-1 to 1-6, four skilled sensory inspectors conducted a sensory evaluation test on "acetic acid odor" and "preference of flavor".
Sensory evaluation was performed using the same five-point rating as in Test Example 1, except that the evaluation of sample 1-5 (acetic acid concentration 1w%, salinity concentration 4w%) was used as the reference (control). It showed in.
In addition, as a comprehensive evaluation of these sensory tests, “X” indicates that there is no difference from the control, “△” indicates a slight improvement over the control, “○” indicates a improvement over the control, and a marked improvement over the control. The improvement is indicated by “◎”. These results are shown in Table 2.
・(3) 結果
その結果、‘酢酸臭’については、対照(試料1-5)よりも塩分濃度を若干低めると(試料1-4)弱く感じられた。そして、さらに塩分濃度を低くすると(試料1-2, 試料1-3)さらに酢酸臭が弱く感じられた。
しかし、塩分濃度を一層低くすると(試料1-1)、対照(試料1-4)とほぼ同様な酢酸臭の強さが感じられた。
-(3) Results As a result, the 'acetic acid odor' was felt weaker when the salt concentration was slightly lower than that of the control (Sample 1-5) (Sample 1-4). When the salt concentration was further lowered (Sample 1-2, Sample 1-3), the acetic acid odor was felt weaker.
However, when the salinity was further lowered (Sample 1-1), the intensity of acetic acid odor almost similar to that of the control (Sample 1-4) was felt.
また、‘風味の好ましさ’についても、対照(試料1-5)よりも塩分濃度が低くなるにつれて向上した(試料1-2〜1-4)。
しかし、さらに塩分濃度を低くすると(試料1-1)、風味の好ましさは低下し、対照(試料1-5)とほぼ同様な好ましさになった。
なお、最も好ましい風味がしたのは試料1-3で、酢酸臭の低下と同時に、バランスの取れた形で香味の変化が起こるためと考えられるが、全体としての風味が向上した。
In addition, “flavoring preference” also improved as the salinity became lower than that of the control (Sample 1-5) (Samples 1-2 to 1-4).
However, when the salinity was further reduced (Sample 1-1), the taste preference decreased and became almost the same as the control (Sample 1-5).
The most preferable flavor was Sample 1-3, which was thought to be due to a change in flavor in a balanced manner at the same time as the decrease in acetic acid odor, but the overall flavor was improved.
以上、表2で示された結果から、当該効果は、酢酸に対する塩分の質量比が1.5〜3の範囲付近に優れた効果があることが示された。特には1.5〜2.5で顕著な効果があり、最も好ましくは2付近にピークがあることが示された。
それに対して、当該質量比を4よりも高めた場合(試料1-6)、酢酸臭は強く感じられるようになり、風味も好ましいものではなかった。
As described above, the results shown in Table 2 indicate that the effect is excellent when the mass ratio of salt to acetic acid is in the vicinity of the range of 1.5 to 3. In particular, it was shown that there was a remarkable effect at 1.5 to 2.5, and most preferred that there was a peak in the vicinity of 2.
On the other hand, when the mass ratio was higher than 4 (Sample 1-6), the odor of acetic acid became strong and the flavor was not preferable.
〔実施例2〕『酢酸濃度0.7w%での塩分濃度の影響』
・(1) 試料の調製
表3に記載された酢酸濃度及び塩分濃度に調製したことを除いては、試験例1と同様にして、各水溶液を調製した。
そして、当該溶液の一部を蓋付きガラス容器に分取した後、容器ごと70℃に保温された温水中に浸漬して、溶液の品温が70℃に到達したのを確認後、さらに10分間70℃での浸漬を続けた(試料2-1〜2-2)。
[Example 2] “Effect of salt concentration at acetic acid concentration 0.7 w%”
(1) Sample preparation Each aqueous solution was prepared in the same manner as in Test Example 1, except that the acetic acid concentration and the salt concentration described in Table 3 were used.
And after separating a part of the solution into a glass container with a lid, the whole container was immersed in warm water kept at 70 ° C., and after confirming that the product temperature of the solution reached 70 ° C., further 10 Immersion at 70 ° C. was continued for a minute (Samples 2-1 to 2-2).
・(2) 官能評価
上記試料2-1〜2-2について、熟練した官能検査員4名により、「酢酸臭」、「風味の好ましさ」について官能評価試験を行った。
官能評価は、試料2-2(酢酸濃度0.7w%, 塩分濃度4w%)の評価を基準(対照)としたことを除いては試験例1と同様にして、5段階の評点で評価し平均値で示した。また、これらの官能試験の総合評価として、対照と差異がない場合を「×」、対照よりも若干向上した場合は「△」、対照よりも向上した場合は「○」、対照よりも顕著に向上した場合は「◎」で示した。これらの結果を表3に示した。
-(2) Sensory evaluation With respect to the above samples 2-1 to 2-2, four skilled sensory inspectors conducted a sensory evaluation test on "acetic acid odor" and "flavoring taste".
The sensory evaluation was carried out in the same manner as in Test Example 1 except that the evaluation of sample 2-2 (acetic acid concentration 0.7w%, salinity concentration 4w%) was used as the reference (control). Indicated by value. In addition, as a comprehensive evaluation of these sensory tests, “X” indicates that there is no difference from the control, “△” indicates a slight improvement over the control, “○” indicates a improvement over the control, and a marked improvement over the control. The improvement is indicated by “◎”. These results are shown in Table 3.
・(3) 結果
その結果、酢酸濃度0.7w%の場合でも、酢酸に対する塩分の質量比を2とすることによって、酢酸含有溶液を加熱した際の酢酸臭が抑制されることが示された。同時に、バランスの取れた形で香味の変化が起こるためと考えられるが、全体としての風味が向上した(試料2-1)。
-(3) Result As a result, it was shown that even when the acetic acid concentration was 0.7 w%, the acetic acid odor when the acetic acid-containing solution was heated was suppressed by setting the mass ratio of salt to acetic acid to 2. At the same time, it is considered that the flavor changes in a balanced manner, but the overall flavor was improved (Sample 2-1).
〔実施例3〕『カプサイシンの影響』
・(1) 試料の調製
表4に記載された酢酸濃度, 塩分濃度, 及びカプサイシン濃度の各水溶液を調製した。酢酸と食塩は、試験例1と同じものを用いた。カプサイシンとしては、粉末トウガラシ(カプサイシン含量0.021w%)を表4のカプサイシン濃度になるように添加して用いた。
なお、粉末トウガラシは、通常の水溶液中では均一分散しないため、溶液中の濃度が0.1w%になるようにキサンタンガム(DSP五協フード&ケミカル(株)製)を添加した(試料3-3〜3-7)。また、粉末トウガラシ未配合の溶液(試料3-1〜3-2)についても、粘度の影響を排除するためにキサンタンガム0.1w%を添加した。
そして、当該溶液の一部を蓋付きガラス容器に分取した後、容器ごと70℃に保温された温水中に浸漬して、溶液の品温が70℃に到達したのを確認後、さらに10分間70℃での浸漬を続けた(試料3-1〜3-7)。
[Example 3] "Influence of capsaicin"
-(1) Preparation of sample Each aqueous solution of acetic acid concentration, salinity concentration, and capsaicin concentration described in Table 4 was prepared. The same acetic acid and sodium chloride as in Test Example 1 were used. As capsaicin, powdered pepper (capsaicin content 0.021 w%) was added so as to have a capsaicin concentration shown in Table 4.
In addition, since powdered pepper does not disperse | distribute uniformly in normal aqueous solution, the xanthan gum (made by DSP Gokyo Food & Chemical Co., Ltd.) was added so that the density | concentration in a solution might be 0.1 w% (sample 3-3- 3-7). Further, xanthan gum 0.1 w% was also added to the solution containing no powdered pepper (samples 3-1 to 3-2) in order to eliminate the influence of viscosity.
And after separating a part of the solution into a glass container with a lid, the whole container was immersed in warm water kept at 70 ° C., and after confirming that the product temperature of the solution reached 70 ° C., further 10 Immersion at 70 ° C. was continued for a minute (Samples 3-1 to 3-7).
・(2) 官能評価
上記試料3-1〜3-7について、熟練した官能検査員3名により、「酢酸臭」、「風味の好ましさ」について官能評価試験を行った。
官能評価は、試料3-1(酢酸濃度1w%, 塩分濃度4w%, カプサイシン濃度0w%)の評価を基準(対照)としたことを除いては試験例1と同様にして、5段階の評点で評価し平均値で示した。また、これらの官能試験の総合評価として、対照と差異がない場合を「×」、対照よりも若干向上した場合は「△」、対照よりも向上した場合は「○」、対照よりも顕著に向上した場合は「◎」で示した。これらの結果を表4に示した。
-(2) Sensory evaluation With respect to the above samples 3-1 to 3-7, three skilled sensory inspectors conducted a sensory evaluation test on "acetic acid odor" and "preference of flavor".
Sensory evaluation was performed in the same way as in Test Example 1 except that Sample 3-1 (acetic acid concentration 1w%, salinity concentration 4w%, capsaicin concentration 0w%) was used as the reference (control). The average value was evaluated. In addition, as a comprehensive evaluation of these sensory tests, “X” indicates that there is no difference from the control, “△” indicates a slight improvement over the control, “○” indicates a improvement over the control, and a marked improvement over the control. The improvement is indicated by “◎”. These results are shown in Table 4.
・(3) 結果
その結果、酢酸含有溶液にカプサイシンを添加することによって、‘酢酸臭’が低減することが示された。また、カプサイシン濃度を増加するにつれて、酢酸臭の抑制効果も顕著になる傾向があることが示された(試料3-4〜3-7)。
一方、‘風味の好ましさ’については、カプサイシン濃度が0.0004〜0.0016w%の場合が最も良好で(試料3-4〜3-6)、0.002w%では低下する傾向が見られた(試料3-7)。
-(3) Results As a result, it was shown that the addition of capsaicin to the acetic acid-containing solution reduces the 'acetic acid odor'. Moreover, it was shown that the inhibitory effect of acetic acid odor tends to become remarkable as the capsaicin concentration is increased (Samples 3-4 to 3-7).
On the other hand, with regard to “preference for flavor”, the capsaicin concentration was best when the concentration was 0.0004 to 0.0016w% (Sample 3-4 to 3-6), and a tendency to decrease when the concentration was 0.002w% (Sample) 3-7).
〔実施例4〕『照り焼き用液状調味料』
・(1) 照り焼き用液状調味料の調製
醸造酢(酢酸濃度15容量%)、醤油、食塩、上白糖、発酵調味料、キサンタンガム、粉末トウガラシ(カプサイシン含量0.021w%)を表5に記載された配合割合(重量部)で水に溶解させ、照り焼き用液状調味料を調製した(調味料4-1〜4-3)。
調製した各調味料の酢酸濃度と塩分濃度は、自動滴定装置(平沼自動滴定装置、機種COM-1500STC24)にて測定した。また、pHについても測定した。測定結果を表6に示す。
[Example 4] "Liquid seasoning for teriyaki"
・ (1) Preparation of liquid seasoning for teriyaki Brewed vinegar (acetic acid concentration 15% by volume), soy sauce, salt, white sugar, fermented seasoning, xanthan gum, powdered pepper (capsaicin content 0.021w%) are listed in Table 5. A liquid seasoning for teriyaki was prepared by dissolving in water at a blending ratio (parts by weight) (seasoning 4-1 to 4-3).
The acetic acid concentration and salt concentration of each seasoning prepared were measured with an automatic titrator (Hiranuma automatic titrator, model COM-1500STC24). The pH was also measured. Table 6 shows the measurement results.
・(2) 官能評価
次いで、市販鶏もも肉300g(2.5人前)を、フライパンにて油を加えて熱し、強火で3〜4分焼いた後裏返し、蓋をして弱火で5〜6分、中まで火が通るまで蒸し焼きにした。
フライパンに残った余分な油をキッチンペーパーなどでふき取った後、前記各調味料4-1〜4-3を100g加え、肉に液をからませながら中火で4〜5分煮詰め、食べやすいように一口大に切った後、再びフライパンに戻し、70℃で保温した(照り焼き4-1〜4-3)。
・ (2) Sensory evaluation Next, 300g (2.5 servings) of commercial chicken thighs were heated with oil in a frying pan, baked for 3-4 minutes on high heat, turned over, covered, and 5-6 minutes on low heat. Steamed until the fire passed.
After wiping off excess oil left in the frying pan with kitchen paper etc., add 100g of each seasoning 4-1 to 4-3 and boil it over medium heat for 4-5 minutes while entrapping the liquid so that it is easy to eat After cutting into bite-sized pieces, they were returned to the frying pan again and kept at 70 ° C. (teriyaki 4-1 to 4-3).
上記照り焼き4-1〜4-3について、熟練した官能検査員3名により、調理時には「酢酸臭」、喫食時には「酢酸臭」および「風味の好ましさ」についての官能評価を実施した。
官能評価は、照り焼き4-1(酢酸濃度1w%, 塩分濃度4w%)の評価を基準(対照)としたことを除いては試験例1と同様にして、5段階の評点で評価し平均値で示した。
また、「嗜好」については、喫食時に対照(照り焼き4-1)との2点比較を行い、全員が実施例を好んだ場合を「◎」、実施例を好んだ人数が対照よりも多い場合を「○」、実施例よりも対照区を好んだ人数が多い場合を「×」とした。結果を表6に示す。
For the above Teriyaki 4-1 to 4-3, three skilled sensory inspectors performed sensory evaluation on “acetic acid odor” during cooking, “acetic acid odor” and “preference of flavor” during eating.
The sensory evaluation was carried out in the same manner as in Test Example 1 except that the evaluation of Teriyaki 4-1 (acetic acid concentration 1w%, salinity concentration 4w%) was used as the reference (control). Indicated by value.
In addition, regarding “preference”, a two-point comparison was made with the control (Teriyaki 4-1) at the time of eating, and “◎” indicates that everyone preferred the example, and the number of people who preferred the example exceeded the control. In the case where there are many people, “◯” was given, and in the case where there were many people who preferred the control group over the examples, “x” was given. The results are shown in Table 6.
・(3) 結果
その結果、照り焼きの風味についても、調味料の酢酸に対する塩分の質量比が2に調製することで、加熱調理時及び保温喫食時の酢酸臭が抑制されることが示された。また、喫食時の風味も向上して好まれることが示された。
さらに、カプサイシンを添加することによって、喫食時の酢酸臭はさらに抑制され、風味もさらに好ましくなり、非常に好まれることが示された。
・ (3) Results As a result, it was shown that the teriyaki flavor also suppresses the odor of acetic acid during cooking and warming by adjusting the mass ratio of seasoning to acetic acid to 2. It was. Moreover, it was shown that the flavor at the time of eating improves and is liked.
Furthermore, it was shown that by adding capsaicin, the odor of acetic acid at the time of eating was further suppressed, the flavor became more favorable, and it was highly preferred.
(付記)
本発明は以下の態様にも関する。
(Appendix)
The present invention also relates to the following aspects.
(付記1)
付記1に係る発明は、酢酸をストレート換算で0.75〜1.25質量%含有せしめた加熱調理する料理用液状調味料であって、酢酸に対する塩分の質量比が1.5〜3となるように、酢酸濃度および/または塩分濃度が調整されたものであることを特徴とする、前記加熱調理する料理用液状調味料に関する。
(Appendix 1)
The invention according to Supplementary Note 1 is a cooking liquid seasoning containing acetic acid in a straight conversion of 0.75 to 1.25% by mass, wherein the acetic acid concentration and the salt ratio with respect to acetic acid are 1.5 to 3. The present invention relates to the above-mentioned cooking liquid seasoning for cooking, wherein the salt concentration is adjusted.
(付記2)
付記2に係る加熱調理する料理用液状調味料は、塩分濃度がストレート換算で1.5〜3質量%となるように調整されたものである、付記1に記載の加熱調理する料理用液状調味料に関する。
(Appendix 2)
The liquid seasoning for cooking to cook according to appendix 2 relates to the liquid seasoning for cooking to cook according to appendix 1, which is adjusted so that the salt concentration is 1.5 to 3% by mass in terms of straight .
(付記3)
付記3に係る加熱調理する料理用液状調味料は、さらにカプサイシンを含有し、カプサイシン濃度がストレート換算で0.0004〜0.0016質量%となるように調整されたものである、付記1又は2に記載の加熱調理する料理用液状調味料に関する。
(Appendix 3)
The liquid seasoning for cooking to be cooked according to Supplementary Note 3 further contains capsaicin, and is adjusted so that the concentration of capsaicin is 0.0004 to 0.0016% by mass in terms of straight, Heating according to Supplementary Note 1 or 2 It relates to a liquid seasoning for cooking.
(付記4)
付記4に係る加熱調理する料理用液状調味料は、加熱調理する料理用液状調味料が、焼き料理用液状調味料、煮物用液状調味料、蒸し料理用液状調味料、又は炒め物用液状調味料である、付記1〜3のいずれか1項に記載の加熱調理する料理用液状調味料に関する。
(Appendix 4)
The liquid seasoning for cooking to cook according to Appendix 4 is the liquid seasoning for cooking to cook, the liquid seasoning for grilled cooking, the liquid seasoning for boiled food, the liquid seasoning for steamed cooking, or the liquid seasoning for fried food It is related with the liquid seasoning for cooking of cooking of any one of the additional notes 1-3 which is a material.
(付記5)
付記5に係る加熱調理する料理用液状調味料は、加熱調理する料理用液状調味料が容器詰め液状調味料である、付記1〜4のいずれか1項に記載の加熱調理する料理用液状調味料に関する。
(Appendix 5)
The liquid seasoning for cooking according to appendix 5 is the liquid seasoning for cooking according to any one of appendixes 1 to 4, wherein the liquid seasoning for cooking to cook is a liquid seasoning packed in a container Regarding fees.
(付記6)
付記6に係る方法は、付記1〜5のいずれか1項に記載の加熱調理する料理用液状調味料と具材とを混合し、次いで、液状調味料に浸漬し、液状調味料を付着させた具材を、又は、液状調味料と具材の混合物を、少なくとも60℃以上の温度で加熱して調理して製造する食品の製造方法に関する。
(Appendix 6)
The method according to appendix 6 is to mix the cooking liquid seasoning for cooking and ingredients according to any one of appendices 1 to 5 and then immerse in the liquid seasoning to attach the liquid seasoning. The present invention relates to a method for producing a food, which is prepared by cooking an ingredient or a mixture of a liquid seasoning and an ingredient at a temperature of at least 60 ° C. or higher.
本発明の加熱調理用液状調味料を使用して調理することによって、酢酸を高含有しているにもかかわらず、加熱調理に供しても酢酸臭が弱く、好適な風味で嗜好性の高い食品を得ることができる。
これにより、本発明では、日常的な食事を摂取する形態によって、健康増進に必要な量の酢酸を容易に且つ継続的に摂取することを可能とする。
By cooking using the liquid seasoning for cooking by heating of the present invention, foods with high taste and high taste that have a weak acetic acid odor even when subjected to cooking despite having high acetic acid content Can be obtained.
As a result, according to the present invention, it is possible to easily and continuously ingest an amount of acetic acid necessary for health promotion according to a form of ingesting a daily meal.
本発明は、これらの知見に基づいて完成されたものであり、以下に関する。
〔請求項1〕に係る発明は、固形具材とともに65℃〜250℃の加熱調理時に使用する液状調味料において、酢酸をストレート換算で0.75〜1.25質量%含有せしめた加熱調理時に使用する液状調味料であって、酢酸に対する塩分の質量比が1.5〜3となるように、酢酸濃度および/または塩分濃度が調整されたものであることを特徴とする、前記加熱調理時に使用する液状調味料に関する。
〔請求項2〕に係る発明は、塩分濃度がストレート換算で1.5〜3質量%となるように調整されたものである、請求項1に記載の加熱調理時に使用する液状調味料に関する。
〔請求項3〕に係る発明は、加熱調理時に使用する液状調味料が、焼き料理用液状調味料、煮物用液状調味料、蒸し料理用液状調味料、又は炒め物用液状調味料である、請求項1又は2に記載の加熱調理時に使用する液状調味料に関する。
〔請求項4〕に係る発明は、加熱調理時に使用する液状調味料において、酢酸をストレート換算で0.75〜1.25質量%含有せしめ、酢酸に対する塩分の質量比が1.5〜3となるように、酢酸濃度および/または塩分濃度を調整することにより、65〜250℃での加熱調理時の酢酸臭を抑制する方法に関する。

The present invention has been completed based on these findings and relates to the following.
The invention according to [Claim 1] is a liquid seasoning used at the time of cooking at 65 ° C. to 250 ° C. together with the solid ingredients , and a liquid seasoning used at the time of heating cooking containing 0.75 to 1.25% by mass of acetic acid as a straight conversion An acetic acid concentration and / or a salt concentration adjusted so that a mass ratio of salt to acetic acid is 1.5 to 3, wherein the liquid seasoning used for cooking is characterized in that .
The invention according to [Claim 2] relates to a liquid seasoning used at the time of cooking according to claim 1, wherein the salt concentration is adjusted to be 1.5 to 3% by mass in terms of straight.
The invention according to (Claim 3), the liquid seasoning used at the time of cooking is a liquid seasoning for grilled dishes, a liquid seasoning for boiled dishes, a liquid seasoning for steamed dishes, or a liquid seasoning for fried foods, The liquid seasoning used at the time of the heat cooking of Claim 1 or 2.
The invention according to [Claim 4] is a liquid seasoning used at the time of cooking, in which acetic acid is contained in an amount of 0.75 to 1.25% by mass in terms of straight, and the mass ratio of salt to acetic acid is 1.5 to 3, The present invention relates to a method for suppressing acetic acid odor during cooking at 65 to 250 ° C. by adjusting the salt concentration.

Claims (3)

  1. 加熱調理時に使用する液状調味料において、酢酸をストレート換算で0.75〜1.25質量%含有せしめた加熱調理時に使用する液状調味料であって、酢酸に対する塩分の質量比が1.5〜3となるように、酢酸濃度および/または塩分濃度が調整されたものであることを特徴とする、加熱調理時に使用する液状調味料。
    In the liquid seasoning used at the time of cooking, it is a liquid seasoning used at the time of heating cooking containing 0.75 to 1.25% by mass of acetic acid, so that the mass ratio of salt to acetic acid is 1.5 to 3. A liquid seasoning used during cooking by heating, wherein the acetic acid concentration and / or salt concentration is adjusted.
  2. 塩分濃度がストレート換算で1.5〜3質量%となるように調整されたものである、請求項1に記載の加熱調理時に使用する液状調味料。
    2. The liquid seasoning used at the time of cooking according to claim 1, wherein the salt concentration is adjusted to 1.5 to 3% by mass in terms of straight.
  3. 加熱調理時に使用する液状調味料が、焼き料理用液状調味料、煮物用液状調味料、蒸し料理用液状調味料、又は炒め物用液状調味料である、請求項1又は2に記載の加熱調理時に使用する液状調味料。   3. The heat cooking according to claim 1 or 2, wherein the liquid seasoning used at the time of cooking is a liquid seasoning for baked dishes, a liquid seasoning for boiled dishes, a liquid seasoning for steamed dishes, or a liquid seasoning for fried foods. Liquid seasoning sometimes used.
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