JP2017006027A - Stewed food and method for producing the same - Google Patents
Stewed food and method for producing the same Download PDFInfo
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- JP2017006027A JP2017006027A JP2015123204A JP2015123204A JP2017006027A JP 2017006027 A JP2017006027 A JP 2017006027A JP 2015123204 A JP2015123204 A JP 2015123204A JP 2015123204 A JP2015123204 A JP 2015123204A JP 2017006027 A JP2017006027 A JP 2017006027A
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Abstract
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本発明は、煮込み食品及びその製造方法に関する。 The present invention relates to a stewed food and a method for producing the same.
カレー、シチュー、ハヤシ、及びパスタソース等の煮込み食品やフィリング食品は、小麦粉と油脂とを焙煎したルウを含む原料等を煮込んで製造されている。このため、これらの煮込み食品の風味は、ルウを含む原料等を煮込んだ風味をベースとしており、煮込み感、コク味、旨み、まろやかさ等のある特有の風味を有する。これらの煮込み食品は、一般に、単にその場で調理された煮込み食品として提供される場合もあれば、レトルト食品として提供される場合もある。
例えば、レトルトカレーの場合、ルウ、野菜・果実ピューレ、香辛料、調味液等の液体原料の混合物と、粉末調味料、粉末酸味料等の粉体原料の混合物とを組み合わせて煮込み、必要に応じて野菜・牛肉等の具材を加えて容器に充填し、加熱殺菌処理を行うことにより製造される。
各種調味材を用いた煮込み食品の製造方法としては、主にコクや煮込み感及びまろやかさを有する煮込み食品を得ることを目的とした特開２０１３−１３５６１８号公報、特開２０１５−９号公報及び特開２０１４−１００１２２号公報に開示される方法や、果物類及び／又は果菜類が有するフルーツ感をバランスよく付加させた加熱殺菌済み食品を得ることを目的とした特開２０１５−３４号公報に開示される方法が知られている。
Stewed foods and filling foods such as curry, stew, hayashi, and pasta sauce are produced by boiling raw materials including roasted roasted flour and fat. For this reason, the flavor of these stewed foods is based on the flavor of stewed raw materials containing roux, and has a unique flavor with a sense of stew, richness, umami, mellowness and the like. These stewed foods are generally provided simply as stewed foods cooked on the spot or in some cases as retort foods.
For example, in the case of a retort curry, a mixture of liquid raw materials such as roux, vegetable / fruit puree, spices, seasoning liquid, and a mixture of powder raw materials such as powder seasonings and powdered acidulants is simmered, if necessary It is manufactured by adding ingredients such as vegetables and beef, filling the container, and performing heat sterilization.
As a method for producing stewed foods using various seasonings, JP2013-135618A, JP2015-9A9, In the method disclosed in JP2014-100122A, JP2015-34A, which aims to obtain a heat-sterilized food with a balanced addition of the fruit feeling of fruits and / or fruits and vegetables The disclosed method is known.
煮込み食品に隠し味の材料としてバルサミコ酢やワイン等を加え、これらの発酵物の芳潤な香りや風味を付与することが行われているが、さらに、煮込み感や濃厚さを有し、かつ発酵物の芳潤な香りや風味を感じることができる煮込み食品が求められている。そこで本発明においては、酢酸発酵物、アルコール発酵物及び発酵乳製品が有する香りや風味に着目し、これらの発酵物が有する特有の芳潤で華やかな香りや風味を十分に感じることができ、濃厚さと煮込み感があってかつ一体感のある煮込み食品及びその製造方法を提供することを目的とする。 Add balsamic vinegar or wine as a secret ingredient to the stewed food to give the fermented fragrance and flavor of these fermented products, but also have a stew feeling and richness, and There is a need for stewed foods that allow you to feel the rich aroma and flavor of fermented products. Therefore, in the present invention, paying attention to the aroma and flavor of the fermented acetic acid product, fermented alcohol product and fermented dairy product, you can fully feel the rich and gorgeous aroma and flavor of these fermented products, An object of the present invention is to provide a stewed food having a richness and a feeling of stew and having a sense of unity, and a method for producing the same.
本発明の発明者らは、上記課題に鑑み鋭意研究を行った。その結果、穀物発酵物及び／又は発酵乳製品を含む混合物に特定の条件で加熱処理及び乳化処理を施して調味材を調製し、これに酢酸発酵物、アルコール発酵物及び発酵乳製品から選択される１種以上を添加して煮込み食品を調製することにより、材料として用いた発酵物本来の芳潤な香りや風味を十分に感じることができ、濃厚さと煮込み感があってかつ一体感のある煮込み食品を提供できることを見出し、本発明を完成するに至った。
本発明は、具体的には以下のものを提供する。
本発明は、穀物発酵物及び／又は発酵乳製品と、糖類と、油脂と、水とを含む混合物に、加熱処理及び乳化処理を施して調味材を調製する工程と、調味材に酢酸発酵物、アルコール発酵物及び発酵乳製品から選択される１種以上を添加する工程とを含む煮込み食品の製造方法に関する。
本発明は、調味材と、酢酸発酵物、アルコール発酵物及び発酵乳製品から選択される１種以上とを含む煮込み食品であって、穀物発酵物及び／又は発酵乳製品と、糖類と、油脂と、水とを含む混合物に、加熱処理及び乳化処理を施すことにより調製された調味材に、酢酸発酵物、アルコール発酵物及び発酵乳製品から選択される１種以上を添加した煮込み食品に関する。
The inventors of the present invention have intensively studied in view of the above problems. As a result, a mixture containing a fermented cereal product and / or a fermented dairy product is heat-treated and emulsified under specific conditions to prepare a seasoning, which is selected from an acetic acid fermented product, an alcohol fermented product and a fermented dairy product. By adding one or more ingredients, you can fully enjoy the original fragrance and flavor of the fermented product used as a material, with a rich and stewed feeling and a sense of unity The present inventors have found that stewed food can be provided and have completed the present invention.
Specifically, the present invention provides the following.
The present invention includes a step of preparing a seasoning material by subjecting a mixture containing a fermented cereal product and / or fermented dairy product, sugars, fats and oils to heat treatment and emulsification treatment, and an acetic acid fermented product to the seasoning material. And a step of adding one or more selected from an alcohol fermented product and a fermented dairy product.
The present invention is a stewed food containing a seasoning and at least one selected from an acetic acid fermented product, an alcohol fermented product and a fermented dairy product, wherein the cereal fermented product and / or fermented dairy product, sugars, and fats and oils In addition, the present invention relates to a stewed food in which one or more selected from an acetic acid fermented product, an alcohol fermented product and a fermented dairy product are added to a seasoning prepared by subjecting a mixture containing water to heat treatment and emulsification treatment.
本発明により、発酵物本来の芳潤な香りや風味を十分に感じることができ、濃厚さと煮込み感があってかつ一体感のある風味が醸成された煮込み食品が提供される。また本発明により、加熱殺菌処理を施した場合でも上記の性能を有する煮込み食品が提供される。 According to the present invention, a stewed food that can sufficiently feel the original rich aroma and flavor of the fermented product, has a rich and stewed feeling, and has a sense of unity is provided. In addition, according to the present invention, a stewed food having the above performance is provided even when the heat sterilization treatment is performed.
＜（ａ）調味材＞
本発明の煮込み食品は、穀物発酵物及び／又は発酵乳製品と、糖類と、油脂と、水とを含む混合物に、加熱処理及び乳化処理を施して調製した調味材を用いることにより調製される。
（穀物発酵物）
穀物発酵物は、穀類、豆類等の穀物を微生物により発酵することにより得られ、穀物に麹と塩を加えて混合したものを樽等に入れて熟成発酵させたもの等であり、特に限定されるものではないが、具体的には穀類、豆類等の味噌を挙げることができる。穀類としては、米、麦、ひえ、あわ等が挙げられる。豆類としては、大豆、小豆、そらまめ等が挙げられる。穀物発酵物の形態は、特に限定されず、液状、ペースト状、粉末状、顆粒状のいずれであってもよい。本発明においては、穀物発酵物は乾燥、顆粒化等の２次加工を施したものでもよいが、生の穀物発酵物、例えば生味噌を使用することが好ましい。これらの穀物発酵物は、必要に応じて、単独で用いても２種以上を併用してもよい。
本発明においては、調味材を調製する際に穀物発酵物を用いることが好ましく、穀物発酵物として味噌を用いることが好ましい。
なお、穀物発酵物の粒子が比較的大きく、喫食時にざらつき等の食感をなくしたい場合は、穀物発酵物を予めコミトロール（商品名、アーシェルジャパン社製）等によって処理して微粒子化しておくか、穀物発酵物を添加した混合物や調味材を、コミトロール等によって処理して微粒子化することが好ましい。
本発明においては、穀物発酵物の含有量は、混合物中のタンパク質含量で０．０１質量％以上２０質量％以下であることが好ましく、０．０５質量％以上１０質量％以下であることがさらに好ましく、０．０５質量％以上５質量％以下であることが最も好ましい。このような範囲で穀物発酵物を用いることにより、得られる煮込み食品に濃厚さと煮込み感を付与し、さらに後に添加する酢酸発酵物、アルコール発酵物又は発酵乳製品の香りや風味を引き立てることが可能な調味材を調製することができる。
（発酵乳製品）
発酵乳製品は、乳原料を乳酸菌等により発酵させることにより得られるもので、発酵バター、サワークリーム、ヨーグルト及びチーズ等が挙げられる。発酵乳製品の原料となる乳原料は、特に限定されず、牛乳、山羊乳、羊乳、水牛乳、馬乳等が挙げられる。本発明においては、発酵乳製品としてヨーグルト及びチーズを用いることが好ましい。チーズとしては、特に限定されるものではなく、目的とされる風味に応じて、適宜選択すればよいが、発酵熟成工程を経たナチュラルチーズ、プロセスチーズ、具体的には、パルミジャーノチーズ、ゴーダチーズ、チェダーチーズ等を挙げることができる。これらの発酵乳製品は、必要に応じて、単独で用いても２種以上を併用してもよい。発酵乳製品の形態は、特に限定されず、液状、ペースト状、粉末状、顆粒状のいずれであってもよい。
本発明においては、発酵乳製品の含有量は、混合物中のタンパク質含量で０．０１質量％以上２０質量％以下であることが好ましく、０．１質量％以上１０質量％以下であることがさらに好ましい。このような範囲で発酵乳製品を用いることにより、得られる煮込み食品に濃厚さと煮込み感を付与し、さらに後に添加する酢酸発酵物、アルコール発酵物又は発酵乳製品の香りや風味を引き立てることが可能な調味材を調製することができる。
穀物発酵物及び／又は発酵乳製品は、各々これらの発酵物を含む原料として用いることができる。
<(A) Seasoning>
The stewed food of the present invention is prepared by using a seasoning prepared by subjecting a mixture containing a fermented cereal product and / or a fermented dairy product, sugars, fats and oils to heat treatment and emulsification treatment. .
(Fermented cereal)
Fermented cereals are obtained by fermenting cereals such as cereals and beans with microorganisms, and are obtained by aging and fermenting cereals with a mixture of straw and salt in barrels, etc. Specific examples include miso such as cereals and beans. Examples of cereals include rice, wheat, barnyard millet, and wax. Examples of beans include soybeans, red beans, broad beans and the like. The form of the cereal fermented product is not particularly limited, and may be any of liquid, paste, powder, and granules. In the present invention, the fermented cereal may be subjected to secondary processing such as drying and granulation, but it is preferable to use a raw fermented cereal such as raw miso. These cereal fermented products may be used alone or in combination of two or more as required.
In the present invention, it is preferable to use a fermented cereal when preparing the seasoning, and it is preferable to use miso as the fermented cereal.
In addition, when grains of fermented cereals are relatively large and you want to eliminate the texture such as roughness when eating, the fermented cereals are treated in advance with Commitolol (trade name, manufactured by Archer Japan) etc. to make fine particles. Alternatively, it is preferable that the mixture or seasoning added with the fermented cereal is processed into fine particles by treating with comitolol or the like.
In the present invention, the content of the fermented cereal product is preferably 0.01% by mass or more and 20% by mass or less, and more preferably 0.05% by mass or more and 10% by mass or less in terms of protein content in the mixture. Preferably, it is 0.05 mass% or more and 5 mass% or less. By using fermented cereals in such a range, it is possible to give the stewed food obtained richness and stew feeling, and to enhance the aroma and flavor of the acetic acid fermented product, alcohol fermented product or fermented dairy product added later Seasoning can be prepared.
(Fermented dairy products)
Fermented milk products are obtained by fermenting milk raw materials with lactic acid bacteria and the like, and examples include fermented butter, sour cream, yogurt, and cheese. The milk raw material used as the raw material for fermented milk products is not particularly limited, and examples thereof include cow's milk, goat milk, sheep milk, buffalo milk, and horse milk. In the present invention, yogurt and cheese are preferably used as fermented milk products. The cheese is not particularly limited and may be appropriately selected according to the intended flavor, but natural cheese that has undergone a fermentation and ripening process, process cheese, specifically, Parmigiano cheese, Gouda cheese, Examples include cheddar cheese. These fermented dairy products may be used alone or in combination of two or more as required. The form of the fermented milk product is not particularly limited, and may be any of liquid, paste, powder, and granules.
In the present invention, the content of the fermented dairy product is preferably 0.01% by mass or more and 20% by mass or less, and more preferably 0.1% by mass or more and 10% by mass or less in terms of protein content in the mixture. preferable. By using fermented dairy products in such a range, it is possible to impart richness and simmering feeling to the obtained stewed food, and further enhance the aroma and flavor of the acetic acid fermented product, alcohol fermented product or fermented dairy product added later Seasoning can be prepared.
Grain fermented products and / or fermented dairy products can be used as raw materials containing these fermented products, respectively.
（糖類）
調味材の調製に用いる糖類としては、特に限定されるものではなく、任意の糖類を用いることができる。具体的には、ショ糖、ブドウ糖、ハチミツ、果糖、液糖等を挙げることができる他、野菜及び／又は果物の細断物等の糖類を含む原料を用いてもよい。糖類としては、特にショ糖が好ましい。これらの糖類は単独で用いてもよく、２種以上を組み合わせて用いてもよい。
調味材を調製する際の糖類の含有量は、混合物中０．０５質量％以上８０質量％以下であることが好ましく、０．５質量％以上４０質量％以下であることがさらに好ましい。糖類を含む原料を用いる場合は、糖類の含有量が上記の範囲となるように用いればよい。このような含有量で糖類を配合することにより、煮込み食品に好適な風味を付与可能な調味材を調製することができる。
（油脂）
調味材の調製に用いる油脂としては、特に限定されるものではなく、任意の油脂を用いることができ、天然油脂、加工油脂、植物油脂、動物油脂及びこれらの混合物のいずれをも用いることができる。具体的には、菜種油、大豆油、パーム油及びマーガリン等の植物油脂、豚脂、牛脂及びバター等の動物油脂、ならびにこれらの２種以上の混合物から選択される油脂を用いることができる。
調味材を調製する際の油脂の含有量は、混合物中０．１質量％以上９０質量％以下であることが好ましく、０．３質量％以上４９質量％以下であることがさらに好ましく、０．３質量％以上４０質量％以下であることが最も好ましい。
（水）
調味材の調製に用いることができる水の含有量は、混合物中１質量％以上９５質量％以下であることが好ましく、１０質量％以上８５質量％以下であることがさらに好ましい。
本発明においては、混合物が０．１質量％以上９０質量％以下の油脂及び１質量％以上９５質量％以下の水分を含むことが好ましい。
（乳化剤）
本発明においては、穀物発酵物及び／又は発酵乳製品、糖類、油脂及び水を含む混合物に、さらに乳化剤を含めて調味材を調製することが好ましい。乳化剤としては、食品分野で常用される乳化剤を用いることができ、その種類は特に限定されないが、例えばグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ステアロイル乳酸カルシウム、及びレシチンからなる群から選択される少なくとも１種以上を用いることができる。乳化剤を用いることにより、乳化処理を施した調味材中の油脂と水とをより安定させた状態で保持することができ、煮込み食品により好適な香りと風味を付与することができる。
乳化剤の含有量は、混合物中０．００１質量％以上２質量％以下であることが好ましく、０．０１％以上１質量％以下であることがさらに好ましい。
（他の原料）
調味材を調製する際の原料として、求める食品に応じて上記以外の他の原料を用いてもよい。他の原料は特に限定されない。本発明においては、調味材を調製する際の混合物は、香辛料及びカレーパウダー等の混合した香辛料を含まないようにすることができる。これにより、穀物発酵物及び／又は発酵乳製品の自然な香りと風味を有する調味材を調製することができ、煮込み食品に各種発酵物のより自然な香りと風味が付与可能となる。
(Sugar)
It does not specifically limit as saccharides used for preparation of a seasoning material, Arbitrary saccharides can be used. Specifically, in addition to sucrose, glucose, honey, fructose, liquid sugar, etc., raw materials containing saccharides such as vegetables and / or fruit shreds may be used. As the saccharide, sucrose is particularly preferable. These saccharides may be used alone or in combination of two or more.
The content of the saccharide when preparing the seasoning is preferably 0.05% by mass or more and 80% by mass or less, and more preferably 0.5% by mass or more and 40% by mass or less in the mixture. When using the raw material containing saccharides, it may be used so that the saccharide content is in the above range. By blending saccharides with such a content, a seasoning capable of imparting a suitable flavor to the stewed food can be prepared.
(Oil and fat)
The fats and oils used for the preparation of the seasoning material are not particularly limited, and any fats and oils can be used, and any of natural fats and oils, processed fats and oils, vegetable fats and oils, animal fats and mixtures thereof can be used. . Specifically, vegetable oils and fats such as rapeseed oil, soybean oil, palm oil and margarine, animal fats and oils such as pork fat, beef tallow and butter, and a mixture of two or more of these can be used.
The content of fats and oils when preparing the seasoning is preferably 0.1% by mass or more and 90% by mass or less, more preferably 0.3% by mass or more and 49% by mass or less in the mixture. Most preferably, it is 3 mass% or more and 40 mass% or less.
(water)
The content of water that can be used for the preparation of the seasoning is preferably 1% by mass or more and 95% by mass or less, and more preferably 10% by mass or more and 85% by mass or less in the mixture.
In this invention, it is preferable that a mixture contains 0.1 to 90 mass% fats and oils and 1 to 95 mass% water | moisture content.
(emulsifier)
In this invention, it is preferable to prepare a seasoning material by further including an emulsifier in the mixture containing cereal fermented products and / or fermented dairy products, sugars, fats and oils, and water. As the emulsifier, an emulsifier commonly used in the food field can be used, and the kind thereof is not particularly limited. For example, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, stearoyl calcium lactate, and lecithin At least one selected from the group consisting of can be used. By using an emulsifier, the fats and oils in the seasoning subjected to the emulsification treatment can be held in a more stable state, and a more suitable aroma and flavor can be imparted to the stewed food.
The content of the emulsifier is preferably 0.001% by mass or more and 2% by mass or less in the mixture, and more preferably 0.01% or more and 1% by mass or less.
(Other ingredients)
As a raw material for preparing the seasoning, other raw materials other than those described above may be used according to the desired food. Other raw materials are not particularly limited. In this invention, the mixture at the time of preparing a seasoning can be made not to contain mixed spices, such as a spice and curry powder. Thereby, the seasoning material which has the natural fragrance and flavor of cereal fermented products and / or fermented dairy products can be prepared, and the more natural fragrance and flavor of various fermented products can be provided to stewed food.
［加熱処理及び乳化処理］
上記原料を含む混合物を加熱処理及び乳化処理して調味材を調製する。
加熱処理は、穀物発酵物及び／又は発酵乳製品と糖類等の加熱反応が促進される条件で行えばよく、例えば穀物発酵物及び／又は発酵乳製品、糖類、油脂及び水を含む混合物の品温を８５℃以上とし、９０℃以上１６０℃以下とすることが好ましく、９５℃以上１２５℃以下とすることがさらに好ましい。上記品温での加熱処理の時間は２０分以上とし、２０分以上１２０分以下とすることが好ましい。
乳化処理は、混合物中の水と油が十分均等に混合されれば、いかなる手段を用いてもよく、混合物に剪断力が働く手段が望ましく、例えば、ミキサー等の混合手段、ホモジナイザー等の均質化処理手段、コロイドミル、微粒摩砕機又はコミトロールなどの微粉砕又は摩砕手段を用いて行うことが好ましい。本発明においては、コミトロールを使用して乳化処理を行うことがより好ましい。
本発明においては、穀物発酵物及び／又は発酵乳製品、糖類、油脂及び水を含む混合物に加熱処理を施した後乳化処理を施すか、又は混合物に加熱処理及び乳化処理を同時に施して調味材を調製することが好ましい。混合物に乳化処理を施した後加熱処理を施してもよいが、これは混合物中の油脂の含有量が低い場合、例えば０．５質量％以下である場合に適する。本発明においては、上記混合物に加熱処理を施した後に乳化処理を施すことが最も好ましい。なお、加熱処理と乳化処理を同時に行う場合には、加熱機能と乳化機能とを兼備した装置等により行うことができる。
このようにして穀物発酵物及び／又は発酵乳製品、糖類、油脂及び水を含む混合物に加熱処理及び乳化処理を施すことにより、濃厚な乳化組成物が得られると共に、水の存在下での穀物発酵物及び／又は発酵乳製品と糖類等の加熱反応が促進され、より優れた濃厚さと煮込み感を有し、各種発酵物の香りと風味を付与可能な調味材を調製することができる。つまり、このようにして調製した調味材は、後に添加する酢酸発酵物、アルコール発酵物又は発酵乳製品の芳潤で華やかな香りや風味を引き立てて、煮込み食品を喫食した際にこれらの香りや風味を感じやすくさせ、かつこれらの香りや風味を持続させることができる。
本発明の煮込み食品には、このようにして調製した調味材を５質量％以上７０質量％以下含めることが好ましい。
[Heat treatment and emulsification treatment]
A seasoning material is prepared by heat-treating and emulsifying the mixture containing the raw materials.
The heat treatment may be performed under conditions that promote the heat reaction of the fermented cereal product and / or fermented dairy product and sugars, for example, a product containing a fermented cereal product and / or fermented dairy product, sugars, fats and water, and the like. The temperature is 85 ° C. or higher, preferably 90 ° C. or higher and 160 ° C. or lower, more preferably 95 ° C. or higher and 125 ° C. or lower. The heat treatment time at the product temperature is 20 minutes or more, preferably 20 minutes or more and 120 minutes or less.
Any means may be used for the emulsification treatment as long as the water and oil in the mixture are sufficiently evenly mixed. Desirably, means for applying a shearing force to the mixture is preferable. For example, mixing means such as a mixer, homogenization such as a homogenizer, etc. It is preferable to carry out using a pulverizing or grinding means such as a processing means, a colloid mill, a fine grinder or a comitoroll. In this invention, it is more preferable to perform an emulsification process using a comitolol.
In the present invention, the mixture containing fermented cereals and / or fermented dairy products, sugars, fats and water and then subjected to heat treatment is then subjected to emulsification treatment, or the mixture is subjected to heat treatment and emulsification treatment at the same time as a seasoning Is preferably prepared. The mixture may be subjected to a heat treatment after being emulsified, but this is suitable when the content of fats and oils in the mixture is low, for example, 0.5% by mass or less. In the present invention, it is most preferable to carry out an emulsification treatment after subjecting the mixture to a heat treatment. In addition, when performing a heat processing and an emulsification process simultaneously, it can carry out with the apparatus etc. which have a heating function and an emulsification function.
In this way, a concentrated emulsion composition is obtained by subjecting the mixture containing fermented cereals and / or fermented dairy products, sugars, fats and water to heat treatment and emulsification treatment, and a cereal in the presence of water. Heating reactions of fermented products and / or fermented dairy products and sugars are promoted, and seasonings that have more excellent richness and simmering feeling and can impart aroma and flavor of various fermented products can be prepared. In other words, the seasoning prepared in this way enhances the rich and gorgeous fragrance and flavor of the acetic acid fermented product, alcohol fermented product or fermented dairy product to be added later. The flavor can be easily felt and these scents and flavors can be maintained.
The stewed food of the present invention preferably contains 5 to 70% by mass of the seasoning prepared as described above.
上記のようにして調製した調味材は、求める煮込み食品に応じて必要によりルウ、調味料及び香辛料等の他の材料と合わせて、調理等のために加熱混合してもよい。
ルウは、小麦粉及び／又は澱粉と、食用油脂とを含む原料を常法により加熱処理して得られたものを用いることができる。
調味料としては、特に限定されるものではなく、従来公知の調味料を使用することができる。例えば、エキス類（畜肉エキス、魚介エキス、野菜エキス、酵母エキス）、食塩等の無機塩、糖類、アスコルビン酸、リンゴ酸、クエン酸、脂肪酸等のカルボン酸等の酸、グルタミン酸ナトリウム、グリシン、アラニン等のアミノ酸系調味料、イノシン酸ナトリウム、グアニル酸ナトリウム等の核酸系調味料、コハク酸ナトリウム等の有機酸系調味料等が挙げられる。
香辛料としては、例えば、カルダモン、クローブ、ナツメグ、フェヌグリーク、ローレル、フェンネル、コリアンダー、クミン、キャラウェー、タイム、セージ、陳皮、胡椒、唐辛子、マスタード、ジンジャー、ターメリック、パプリカ等から選択される１種類を用いることができる。複数種の香辛料を混合した香辛料としては、例えばカレーパウダーを挙げることができ、上記の香辛料から選ばれる２種以上、好ましくは５種以上を含むものを用いることができる。
The seasoning prepared as described above may be heated and mixed for cooking or the like together with other ingredients such as roux, seasonings and spices according to the desired stewed food.
As the roux, a raw material obtained by heat-treating a raw material containing wheat flour and / or starch and edible fats and oils by a conventional method can be used.
The seasoning is not particularly limited, and a conventionally known seasoning can be used. For example, extracts (animal meat extract, seafood extract, vegetable extract, yeast extract), inorganic salts such as salt, saccharides, acids such as carboxylic acids such as ascorbic acid, malic acid, citric acid and fatty acids, sodium glutamate, glycine, alanine Amino acid seasonings such as sodium inosinate and sodium guanylate, and organic acid seasonings such as sodium succinate.
As a spice, for example, one kind selected from cardamom, cloves, nutmeg, fenugreek, laurel, fennel, coriander, cumin, caraway, thyme, sage, cheng, pepper, chili, mustard, ginger, turmeric, paprika, etc. Can be used. Examples of the spices in which a plurality of kinds of spices are mixed include curry powder, and those containing two or more, preferably five or more selected from the above-mentioned spices can be used.
＜（ｂ）酢酸発酵物、アルコール発酵物及び発酵乳製品＞
本発明においては、上記のようにして調味材を調製した後、調味材に酢酸発酵物、アルコール発酵物及び発酵乳製品から選択される１種以上を添加する。すなわち、上記の調味材と酢酸発酵物等と必要により他の材料とを合わせて煮込み食品を製造する。
酢酸発酵物としては、酢酸菌の作用によりアルコールから酢酸を生じさせたもので、ビネガー、特にワインビネガー及びバルサミコ酢等が挙げられる。アルコール発酵物としては、糖を分解してアルコールを生じさせたもので、洋酒、ワイン等が挙げられる。発酵乳製品としては、調味材を調製する際に用いたものと同じもので、発酵バター、サワークリーム、ヨーグルト及びチーズ等が挙げられる。酢酸発酵物、アルコール発酵物及び発酵乳製品は各々これらの発酵物を含む原料として用いることができる。
本発明においては、ワインビネガー、バルサミコ酢、洋酒、ワイン、チーズを用いることが好ましく、バルサミコ酢を用いることがさらに好ましい。
上記調味材に酢酸発酵物、アルコール発酵物及び発酵乳製品から選択される１種以上と、必要により他の材料を合せて加熱混合する際は、例えば９０℃以上１００℃以下に達温させて行えばよい。
上記調味材に酢酸発酵物、アルコール発酵物及び発酵乳製品から選択される１種以上を添加することにより、得られる煮込み食品において、これらの発酵物が有する特有の芳潤で華やかな香りや風味を付与することができる。また、加熱殺菌処理済食品においては、加熱殺菌処理又は保存中に食品の香りや風味が損なわれやすい傾向にあるが、本発明によれば、本発明の煮込み食品をレトルト食品等の加熱殺菌処理済食品とした場合であっても、上記効果を達成することができる。
ここで、（ａ）調味材を調製する際に用いる穀物発酵物及び／又は発酵乳製品と、（ｂ）これに添加する酢酸発酵物、アルコール発酵物又は発酵乳製品との関係について説明する。両者の好ましい組み合わせとしては次のものが挙げられる。
＜（ａ）調味材に用いる発酵物＋（ｂ）調味材に添加する発酵物＞
（１）穀物発酵物＋酢酸発酵物
（２）穀物発酵物＋アルコール発酵物
（３）穀物発酵物＋発酵乳製品
（４）穀物発酵物＋酢酸発酵物及びアルコール発酵物
（５）穀物発酵物＋酢酸発酵物及び発酵乳製品
（６）穀物発酵物＋アルコール発酵物及び発酵乳製品
（７）穀物発酵物＋酢酸発酵物、アルコール発酵物及び発酵乳製品
（８）発酵乳製品＋酢酸発酵物
（９）発酵乳製品＋アルコール発酵物
（１０）発酵乳製品＋発酵乳製品
（１１）発酵乳製品＋酢酸発酵物及びアルコール発酵物
（１２）発酵乳製品＋酢酸発酵物及び発酵乳製品
（１３）発酵乳製品＋アルコール発酵物及び発酵乳製品
（１４）発酵乳製品＋酢酸発酵物、アルコール発酵物及び発酵乳製品
以上の組み合わせの中でも特に（１）、（４）、（７）、（８）、（１１）、（１２）及び（１４）が好ましく、（１）、（４）及び（７）がさらに好ましい。
本発明においては、（ｂ）調味材に添加する発酵物の含有量は、煮込み食品中０．１質量％以上２５質量％以下であることが好ましく、０．５質量％以上１５質量％以下であることがさらに好ましい。
さらに、（ａ）調味材に用いる発酵物と（ｂ）調味材に添加する発酵物との質量の比率は、（ａ）１に対して（ｂ）０．００５以上２５０以下とすることが好ましい。
以上の構成によって、得られる煮込み食品において、それぞれの発酵物が有する特有の芳潤で華やかな香りや風味を好適に付与することができる。
<(B) Fermented acetic acid, fermented alcohol and fermented dairy product>
In this invention, after preparing a seasoning material as mentioned above, 1 or more types selected from an acetic acid fermented material, alcohol fermented material, and fermented milk products are added to a seasoning material. That is, the above-mentioned seasoning, acetic acid fermented product, etc., and other ingredients as necessary are combined to produce a stewed food.
As the acetic acid fermented product, acetic acid is produced from alcohol by the action of acetic acid bacteria, and examples thereof include vinegar, particularly wine vinegar and balsamic vinegar. The alcohol fermented product is a product obtained by decomposing sugar to produce alcohol, and examples thereof include western liquor and wine. The fermented milk product is the same as that used when preparing the seasoning, and examples include fermented butter, sour cream, yogurt, and cheese. An acetic acid fermented product, an alcohol fermented product, and a fermented dairy product can each be used as a raw material containing these fermented products.
In the present invention, wine vinegar, balsamic vinegar, western liquor, wine, and cheese are preferably used, and balsamic vinegar is more preferably used.
When the above-mentioned seasoning material is heated and mixed with one or more selected from acetic acid fermented products, alcohol fermented products and fermented dairy products and, if necessary, other materials, for example, the temperature is increased to 90 ° C. or higher and 100 ° C. or lower. Just do it.
By adding one or more selected from acetic acid fermented products, alcohol fermented products and fermented dairy products to the seasoning material, in the stewed food obtained, these fermented products have a unique rich and gorgeous fragrance and flavor Can be granted. In addition, in heat-sterilized foods, the scent and flavor of foods tend to be impaired during heat-sterilization processing or storage. According to the present invention, the stewed food of the present invention is heat-sterilized processing such as retort foods. Even if it is a case where it is a finished food, the said effect can be achieved.
Here, the relationship between (a) the fermented cereal product and / or fermented dairy product used when preparing the seasoning and (b) the acetic acid fermented product, alcohol fermented product or fermented dairy product added thereto will be described. Preferred combinations of both include the following.
<(A) Fermented product used for seasoning + (b) Fermented product added to seasoning>
(1) Cereal fermented product + acetic acid fermented product (2) Cereal fermented product + alcohol fermented product (3) Cereal fermented product + fermented dairy product (4) Cereal fermented product + acetic acid fermented product and alcohol fermented product (5) Cereal fermented product + Fermented acetic acid and fermented dairy products (6) Fermented cereals + Fermented alcohol and fermented dairy products (7) Fermented cereals + Fermented acetic acid, fermented alcohol and fermented dairy products (8) Fermented dairy products + fermented acetic acid (9) Fermented dairy product + alcohol fermented product (10) Fermented dairy product + fermented dairy product (11) Fermented dairy product + acetic acid fermented product and alcohol fermented product (12) Fermented dairy product + acetic acid fermented product and fermented dairy product (13 ) Fermented dairy products + alcohol fermented products and fermented dairy products (14) Fermented dairy products + acetic acid fermented products, alcohol fermented products and fermented dairy products Among the above combinations, (1), (4), (7), (8 ), (11), (12) and (14) are preferred, and (1), (4) and (7) are more preferred.
In this invention, it is preferable that content of the fermented material added to (b) seasoning is 0.1 to 25 mass% in stewed food, and is 0.5 to 15 mass%. More preferably it is.
Furthermore, the mass ratio of (a) the fermented product used for the seasoning and (b) the fermented product added to the seasoning is preferably (b) 0.005 or more and 250 or less with respect to (a) 1. .
With the above configuration, in the stewed food obtained, a unique rich and gorgeous aroma and flavor of each fermented product can be suitably imparted.
＜具材＞
本発明の煮込み食品は、さらに各種の具材を含んでいてもよい。
具材は、動物性のものであっても、植物性のものであってもよいが、動物性の具材としては、鶏肉、豚肉、牛肉、シーフード、卵、チーズ等、植物性の具材としては、ジャガイモ、ニンジン、ゴボウ、ダイコン等の根菜類；チェーチ、枝豆等の豆類；レンコン、アスパラ等の茎菜類；ホウレンソウ、ハクサイ、キャベツ等の葉菜類；ナス、トマト、オクラ等の果菜類；ブロッコリー、カリフラワー等の花菜類；ワカメ、ヒジキ、コンブ等の藻類；シメジ、マッシュルーム、マイタケ等のきのこ類；パイナップル、リンゴ等の果実類；及びアーモンド、ゴマ等の種子類を挙げることができる。
本発明の煮込み食品は、以上の材料を含んで、適宜調理して調製されるものを含む。本発明における煮込み食品は、カレー、シチュー、デミグラスソース、ハヤシ、パスタソース等の各種ソース、トマトスープ等の各種スープ、トマトペースト、調味材、飲料が挙げられ、カレーソースが最も好ましい。また流動状食品が望ましく、小麦粉等で粘性を付けたものが特に望ましい。
<Ingredients>
The stewed food of the present invention may further contain various ingredients.
The ingredients may be animal or vegetable, but the animal ingredients include vegetable ingredients such as chicken, pork, beef, seafood, eggs and cheese. As root vegetables such as potato, carrot, burdock and radish; beans such as couch and green soybeans; stem vegetables such as lotus root and asparagus; leaf vegetables such as spinach, Chinese cabbage and cabbage; fruit vegetables such as eggplant, tomato and okra; Examples include flower vegetables such as broccoli and cauliflower; algae such as wakame, hijiki and kombu; mushrooms such as shimeji mushroom and maitake; fruits such as pineapple and apple; and seeds such as almond and sesame.
The stewed food of the present invention includes the above ingredients and those prepared by cooking as appropriate. Examples of the stewed food in the present invention include various sauces such as curry, stew, demiglace sauce, Hayashi, pasta sauce, various soups such as tomato soup, tomato paste, seasoning, and beverage, with curry sauce being most preferred. In addition, fluid foods are desirable, and those made viscous with flour or the like are particularly desirable.
このようにして調製した煮込み食品は、レトルト食品等の加熱殺菌処理済食品としてもよい。本発明の煮込み食品を加熱殺菌処理済食品とする場合、容器に充填・密封し加熱殺菌を行う。容器は加熱殺菌処理が可能なものであれば特に限定されないが、例えばパウチ状容器、口栓付きパウチ、チューブ状容器、ボトル状容器、缶及び瓶容器等を利用することができる。シールして密封できる、パウチ状容器等を用いることが好ましい。
加熱殺菌は、例えば蒸気、熱水等を用いた方法により行うことができる。その条件は、求める食品の形態に応じて、殺菌を十分なものとし、食品の保存性を十分なものとするように設定すればよく、例えば、食品の温度（中心温度）が６０℃以上１００℃以下となるように加熱殺菌処理を行うことができる。加熱殺菌処理がホットパック殺菌の場合には、食品を予め加熱しておき、容器に充填後に上記温度を５秒以上５分以下の間保持することが好ましい。加圧加熱殺菌を行う場合には、１００℃を越える温度で３分以上６０分以下加熱する。また、本発明の加熱殺菌処理済食品がレトルト食品である場合、レトルト処理は常法により行うことができる。例えば１２０℃以上１２５℃以下の温度で、３分以上６０分以下加熱することにより、レトルト処理することができる。
The stewed food prepared in this way may be a heat-sterilized food such as retort food. When the stewed food of the present invention is a heat-sterilized food, the container is filled and sealed and heat-sterilized. The container is not particularly limited as long as it can be heat sterilized. For example, a pouch-shaped container, a pouch with a stopper, a tube-shaped container, a bottle-shaped container, a can, a bottle container, and the like can be used. It is preferable to use a pouch-like container or the like that can be sealed.
The heat sterilization can be performed by a method using steam, hot water or the like, for example. The conditions may be set so that the sterilization is sufficient and the preservability of the food is sufficient depending on the form of the desired food. For example, the temperature of the food (center temperature) is 60 ° C. or more and 100 The heat sterilization treatment can be performed so that the temperature is not higher than ° C. When the heat sterilization treatment is hot pack sterilization, it is preferable to heat the food in advance and hold the temperature for 5 seconds or more and 5 minutes or less after filling the container. In the case of sterilization under pressure, heating is performed at a temperature exceeding 100 ° C. for 3 minutes to 60 minutes. Moreover, when the heat-sterilized food of this invention is a retort food, a retort process can be performed by a conventional method. For example, the retort treatment can be performed by heating at a temperature of 120 ° C. to 125 ° C. for 3 minutes to 60 minutes.
以下、本発明について実施例を挙げて詳細に説明する。なお、本発明は以下に示す実施例に何ら限定されるものではない。
＜煮込み食品の調製＞
（実施例１〜７）
表１に示す原料（配合量は質量％を示し、全ての原料の総量１００質量％に対する比率を示す）のうち、大豆味噌（生味噌、タンパク質含量１０質量％、水分４０質量％）、砂糖、油脂、乳化剤及び水を加熱釜に入れ、撹拌しながら９８℃の達温で３０分間加熱処理を行った。加熱処理を行った混合物をコミトロールに投入して乳化処理を行った。このようにして得られた調味材を、小麦粉ルウ、調味料、香辛料及び水と合わせて９５℃に達温させて加熱混合し、バルサミコ酢を添加してカレーソースを調製した。カレーソースをパウチに充填密閉し、レトルト殺菌処理を施した。
（実施例８）
加熱処理と乳化処理を、加熱機能と乳化機能とを兼備した装置を用いて同時に行ったこと以外は、実施例１と同様にレトルトカレーを調製した。
（実施例９）
加熱釜に入れる前の原料をコミトロールに投入して乳化処理を行った後加熱釜に入れ、同様に加熱処理を行って得られた調味材を用いたこと以外は、実施例１と同様にレトルトカレーを調製した。すなわち、乳化処理の後加熱処理を行ったこと以外は実施例１と同様にレトルトカレーを調製した。
（実施例１０）
大豆味噌及びバルサミコ酢の代わりにそれぞれそら豆味噌（生味噌、タンパク質含量１７質量％、水分４５質量％）及びワインを用い、カレーパウダーを含まない香辛料を用い、表１に示す原料を用いたこと以外は、実施例１の方法に準じてレトルトハヤシソースを調製した。
（実施例１１）
大豆味噌及びバルサミコ酢の代わりにそれぞれ粉チーズ（タンパク質含量４４質量％、水分１５質量％）を用い、カレーパウダーを含まない香辛料を用い、小麦粉ルウを配合しないで、表１に示す原料を用いたこと以外は、実施例１の方法に準じてレトルトパスタソースを調製した。
（比較例１）
調味材を調製する際に乳化処理を行わなかったこと以外は実施例１と同様にレトルトカレーを調製した。
（比較例２）
調味材を調製する際に加熱処理を行わなかったこと以外は実施例１と同様にレトルトカレーを調製した。
（比較例３）
調味材を調製する際に大豆味噌を用いず、大豆味噌２．５質量％を調味料に含めて調味材と合わせたこと以外は、実施例１と同様にレトルトカレーを調製した。
（比較例４）
調味材を調製する際に油脂及び乳化剤を用いず、乳化処理を行わなかったことと、油脂２．５質量％を調味料に含めて調味材と合わせたこと以外は、実施例１と同様にレトルトカレーを調製した。
（比較例５）
バルサミコ酢の代わりにブドウ果汁５質量％を用いたこと以外は、実施例１と同様にレトルトカレーを調製した。
Hereinafter, the present invention will be described in detail with reference to examples. In addition, this invention is not limited to the Example shown below at all.
<Preparation of stewed food>
(Examples 1-7)
Among the raw materials shown in Table 1 (the blending amount indicates mass% and indicates the ratio to the total amount of 100 mass% of all raw materials), soybean miso (raw miso, protein content 10 mass%, moisture 40 mass%), sugar, Oils and fats, an emulsifier, and water were placed in a heating kettle, and heat-treated at a temperature of 98 ° C. for 30 minutes with stirring. The mixture that had been subjected to the heat treatment was put into a comitolol and emulsified. The seasoning thus obtained was mixed with wheat flour, seasonings, spices and water, heated to 95 ° C., mixed with heat, and balsamic vinegar was added to prepare a curry sauce. The pouch was filled with curry sauce and sealed and subjected to retort sterilization.
(Example 8)
A retort curry was prepared in the same manner as in Example 1 except that the heat treatment and the emulsification treatment were simultaneously performed using an apparatus having both a heating function and an emulsification function.
Example 9
The raw material before being put into the heating kettle was put into the comitolol and emulsified, then put into the heating kettle, and the seasoning obtained by performing the heating treatment in the same manner was used as in Example 1. A retort curry was prepared. That is, a retort curry was prepared in the same manner as in Example 1 except that the heat treatment was performed after the emulsification treatment.
(Example 10)
Other than using soy bean miso (raw miso, protein content 17% by mass, moisture 45% by mass) and wine instead of soybean miso and balsamic vinegar, using spices not containing curry powder, and using the ingredients shown in Table 1. Prepared a retort Hayashi sauce according to the method of Example 1.
(Example 11)
Instead of soybean miso and balsamic vinegar, powdered cheese (protein content 44 mass%, moisture 15 mass%) was used, a spice not containing curry powder was used, and the ingredients shown in Table 1 were used without blending flour roux. Except that, a retort pasta sauce was prepared according to the method of Example 1.
(Comparative Example 1)
A retort curry was prepared in the same manner as in Example 1 except that the emulsification treatment was not performed when the seasoning was prepared.
(Comparative Example 2)
A retort curry was prepared in the same manner as in Example 1 except that the heat treatment was not performed when the seasoning was prepared.
(Comparative Example 3)
A retort curry was prepared in the same manner as in Example 1 except that soybean miso was not used when preparing the seasoning, and 2.5% by mass of soybean miso was included in the seasoning and combined with the seasoning.
(Comparative Example 4)
In the same manner as in Example 1, except that the fat and oil and the emulsifier were not used when the seasoning was prepared, the emulsification treatment was not performed, and the fat and oil was included in the seasoning and included in the seasoning. A retort curry was prepared.
(Comparative Example 5)
A retort curry was prepared in the same manner as in Example 1 except that 5% by mass of grape juice was used instead of balsamic vinegar.
＜評価＞
実施例及び比較例で調製した煮込み食品を喫食温度まで温め、「トップの発酵物の香り・風味」、「発酵物の香り・風味の持続」、「濃厚さと煮込み感」及び「一体感」について、以下の基準を用いて１０名のパネリストの官能評価により５段階で評価した。
［トップの発酵物の香り・風味］
５：口にいれた瞬間に、発酵物の芳潤な香りと風味を感じる。
４：口にいれた瞬間に、発酵物の芳潤な香りと風味を感じるが、程度が５より弱い。
３：発酵物の香りと風味は感じるが、香り立ちがやや遅く、程度もやや弱い。
２：発酵物の香りと風味を感じにくく、香り立ちがやや遅い。
１：発酵物の香りと風味を感じない。
［発酵物の香り・風味の持続］
５：発酵物の芳潤な香りと風味が口の中で持続し、余韻として残る。
４：発酵物の芳潤な香りと風味は口の中で持続し、余韻として残るが５より弱い。
３：発酵物の芳潤な香りと風味がある程度続くが、余韻が弱い。
２：発酵物の芳潤な香りと風味の消失が早く、余韻として残らない。
１：発酵物の芳潤な香りと風味が即座に消失する。
［濃厚さと煮込み感］
５：加熱反応による複雑な香味を有し、深いコクを感じる。
４：加熱反応による複雑な香味を有し、深いコクを感じるが５より弱い。
３：加熱反応による複雑な香味が弱く、コクもやや弱い。
２：加熱反応による複雑な香味がなく、コクも感じにくい。
１：加熱反応による複雑な香味がなく、コクも感じない。
［一体感］
５：発酵物以外の原料の風味の突出がなく、全体的にまとまりがある。
４：発酵物以外の原料の風味の突出は小さいが、５ほどまとまりがない。
３：発酵物以外の原料の風味がやや突出しており、まとまりにやや欠ける。
２：発酵物以外の原料の風味が突出しており、まとまりが弱い。
１：発酵物以外の原料の風味を強く感じ、まとまりが全くない。
実施例及び比較例の評価結果を表１及び表２に示す。
<Evaluation>
Warm the stewed food prepared in the examples and comparative examples to the eating temperature, and "About the fragrance and flavor of the top fermented product", "Sustained scent and flavor of the fermented product", "Thickness and stew feeling" and "Sense of unity" Using the following criteria, the evaluation was made in 5 stages by sensory evaluation of 10 panelists.
[Aroma and flavor of top fermented products]
5: The moment you put it in your mouth, you can feel the rich aroma and flavor of the fermented product.
4: At the moment when it is put in the mouth, the fermented product has a rich fragrance and flavor, but the degree is weaker than 5.
3: Although the fragrance and flavor of the fermented product are felt, the fragrance is slightly slow and the degree is slightly weak.
2: It is hard to feel the scent and flavor of the fermented product, and the scent is slightly slow.
1: Does not feel the scent and flavor of the fermented product.
[Maintenance of flavor and flavor of fermented products]
5: The rich aroma and flavor of the fermented product persist in the mouth and remain as a reverberation.
4: The rich aroma and flavor of the fermented product persist in the mouth and remain as a reverberation but weaker than 5.
3: The rich fragrance and flavor of the fermented product continue to some extent, but the finish is weak.
2: The rich fragrance and flavor of the fermented product disappears quickly and does not remain as a reverberation.
1: The rich fragrance and flavor of the fermented product disappear immediately.
[Thickness and stew feeling]
5: It has a complex flavor due to a heat reaction and feels deep and rich.
4: Has a complex flavor due to heating reaction and feels deep and rich but weaker than 5.
3: The complex flavor by heating reaction is weak, and the body is slightly weak.
2: There is no complicated flavor by heating reaction and it is hard to feel rich.
1: There is no complicated flavor by heating reaction, and it does not feel rich.
[sense of unity]
5: There is no protrusion of the flavor of raw materials other than the fermented product, and there is a unity as a whole.
4: Although the protrusion of the flavors of raw materials other than the fermented product is small, there is no unity.
3: The flavor of raw materials other than the fermented product is slightly protruding, and is slightly lacking in the unit.
2: Flavors of raw materials other than fermented products are prominent and the unity is weak.
1: The flavor of raw materials other than the fermented material is strongly felt and there is no unity.
The evaluation results of Examples and Comparative Examples are shown in Table 1 and Table 2.
表１及び２に示されるように、本発明の製造方法により得られる煮込み食品は、何れも酢酸発酵物、アルコール発酵物又は発酵乳製品の華やかな香り及び風味を有し、濃厚さ及び一体感も感じられる非常に好ましいものであった。 As shown in Tables 1 and 2, the stewed food obtained by the production method of the present invention has a gorgeous aroma and flavor of an acetic acid fermented product, an alcohol fermented product or a fermented dairy product, and has a richness and a sense of unity. It was also a very favorable one.
Claims (9)
調味材に酢酸発酵物、アルコール発酵物及び発酵乳製品から選択される１種以上を添加する工程と
を含む煮込み食品の製造方法。 A step of preparing a seasoning by subjecting a mixture containing a fermented cereal product and / or a fermented dairy product, sugars, fats and oils, and heat treatment and emulsification treatment;
A method for producing a stewed food comprising a step of adding one or more selected from an acetic acid fermented product, an alcohol fermented product and a fermented dairy product to a seasoning.
穀物発酵物及び／又は発酵乳製品と、糖類と、油脂と、水とを含む混合物に、加熱処理及び乳化処理を施すことにより調製された調味材に、酢酸発酵物、アルコール発酵物及び発酵乳製品から選択される１種以上を添加した煮込み食品。 A stewed food containing a seasoning and at least one selected from an acetic acid fermented product, an alcohol fermented product and a fermented dairy product,
Acetic acid fermented product, alcohol fermented product, and fermented milk prepared by subjecting a mixture containing a fermented cereal product and / or fermented dairy product, sugars, fats and oils to heat treatment and emulsification treatment Stewed food with one or more selected from products.
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| JP2020092639A (en) * | 2018-12-12 | 2020-06-18 | 江崎グリコ株式会社 | High moisture raw material heated concentrate, and manufacturing method of roux product |
| JP7241525B2 (en) | 2018-12-12 | 2023-03-17 | 江崎グリコ株式会社 | Method for producing high-moisture raw material heating concentrate and roux product |
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