JP2017123787A - Seasoning liquid set for boiled dishes and method for producing boiled dishes - Google Patents
Seasoning liquid set for boiled dishes and method for producing boiled dishes Download PDFInfo
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- JP2017123787A JP2017123787A JP2016003366A JP2016003366A JP2017123787A JP 2017123787 A JP2017123787 A JP 2017123787A JP 2016003366 A JP2016003366 A JP 2016003366A JP 2016003366 A JP2016003366 A JP 2016003366A JP 2017123787 A JP2017123787 A JP 2017123787A
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- seasoning liquid
- seasoning
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- boiled
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Landscapes
- General Preparation And Processing Of Foods (AREA)
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Abstract
Description
本発明は、肉、野菜、こんにゃくなどの具材に添加して、フライパン等の調理器具で短時間加熱するだけで味がしみ込み、具材の食感がよく、風味の良い煮物を製造できるようにした煮物用調味液セット及び煮物の製造方法に関する。 The present invention can be added to ingredients such as meat, vegetables, konjac, and soaked in taste by simply heating with a cooking utensil such as a frying pan. It is related with the manufacturing method of the seasoning liquid set for boiled foods and boiled food.
従来、人参、たまねぎ、大根、きのこなどの野菜類や、鶏肉、豚肉、牛肉、魚肉などの肉類や、こんにゃく、しらたき、豆腐などの加工食品を味付けして煮込んだ煮物が食されている。このような煮物は、まず鰹節やコンブ、しいたけなどでダシ汁をとり、このダシ汁と砂糖などの甘味糖類や醤油、食塩、食酢などの調味料で食品材料を加熱処理し、調味付けして作られていたが、近年、調理の簡便化、個食化などにより、市販の煮物用の液状調味料を用いて調理をおこなう家庭が多くなってきており、そのため種々の煮物用の液状調味料が市販されている。 Traditionally, vegetables such as carrots, onions, radishes and mushrooms, meats such as chicken, pork, beef and fish, and simmered simmered foods such as konjac, shirataki and tofu have been eaten. For such boiled foods, first take dashi juice with bonito, kombu, shiitake mushrooms, etc., then heat-treat the food ingredients with seasonings such as sweet saccharide such as sugar, soy sauce, salt and vinegar. In recent years, due to simplified cooking and individualization, many households cook using liquid seasonings for commercial simmered foods. Therefore, liquid seasonings for various simmered foods. Is commercially available.
しかしながら、このような煮物用液状調味料は、ダシ汁、甘味糖類、醤油、食塩、食酢などの調味料が一体となり混和されたものであるため、これを用いてダシ汁の風味や甘味糖類のほどよい甘味を食品材料に付与するように加熱処理すると、加熱処理時間が長くなるため醤油などの調味料が濃色化して食品材料固有の色調が失われたり、塩味が強くなりすぎる煮物となる。反対に、食品材料固有の色調を生かしたり、塩味の和らげられたものを得るような加熱処理であると、ダシ汁の風味や甘味糖類の甘味が不足した煮物となる、というような欠点を有している。 However, such a liquid seasoning for boiled food is a mixture of seasonings such as dashi soup, sweet saccharides, soy sauce, salt, vinegar, etc. When heat treatment is performed to impart moderate sweetness to the food material, the heat treatment time becomes longer, so the seasoning such as soy sauce becomes darker and the color tone unique to the food material is lost, or the salty taste becomes too strong. . On the other hand, the heat treatment that makes use of the color tone unique to food materials or obtains a salty taste can result in a boiled dish that lacks the flavor of dashi juice or sweet sugar. doing.
そこで、出願人は、下記特許文献1に示されるように、ダシ汁と甘味糖類からなる液状調味料とその他の調味料からなる液状調味料とを1セットとすることを特徴とする煮物用液状調味料セットを提案している。これを用いて、まず煮物の素材を「ダシ汁と甘味糖類からなる液状調味料」で調理し、次いで「その他の調味料からなる液状調味料」を加えて調理することにより、ダシ汁の風味が良好で、ほどよい甘味を有し、野菜などの食品材料固有の色調が鮮明である煮物が得られる。 Therefore, as shown in Patent Document 1 below, the applicant sets a liquid seasoning composed of dashi soup and sweet saccharide and a liquid seasoning composed of other seasonings as one set. A seasoning set is proposed. Using this, the ingredients of the boiled food are first cooked with “liquid seasoning consisting of dashi juice and sweet saccharide”, and then added with “liquid seasoning consisting of other seasonings” to prepare the flavor of dashi soup Is obtained, has a moderate sweetness, and has a clear color tone unique to food materials such as vegetables.
しかしながら、近年においては、より迅速にかつ手軽に調理できる食品が好まれる傾向にあり、煮物においても、調理時間を短縮することが望まれている。特許文献1の煮物用液状調味料セットによれば、ダシ汁の風味や甘味が良好に付与され、食品材料固有の色調が鮮明に維持された煮物が得られるものの、短時間調理をしようとすると、味付けが不十分となるという問題があった。 However, in recent years, foods that can be cooked more quickly and easily have been preferred, and it has been desired to shorten the cooking time even for boiled dishes. According to the liquid seasoning set for simmered food of Patent Document 1, the flavor and sweetness of dashi soup is imparted satisfactorily, and a simmered food that maintains the unique color tone of the food material is obtained. There was a problem that seasoning was insufficient.
したがって、本発明の目的は、フライパン等の調理器具で短時間加熱するだけで、充分に味がしみ込んで風味が良く、食感の良い煮物を調理できるようにした煮物用調味液セット及び煮物の製造方法を提供することにある。 Therefore, an object of the present invention is to provide a simmered seasoning liquid set and a simmered dish that can be cooked in a simmered food that is sufficiently flavored and tasty by simply heating with a cooking tool such as a frying pan for a short time. It is to provide a manufacturing method.
上記目的を達成するため、本発明の煮物用調味液セットは、糖類、及び、旨味エキスを含有し、調理前半の煮込み時に使用する煮込み用調味液と、食塩、発酵調味料、及び、増粘剤を含有し、後半の調理時に添加される仕上げ用調味液とを備え、前記煮込み用調味液は、製品の使用説明中に記載された希釈倍率で希釈した煮込み液の食塩濃度が1.74%(w/w)以下で、かつ全糖濃度が4.2%(w/w)以上であり、前記仕上げ用調味液の増粘剤の含有量は、前記煮込み液に前記仕上げ用調味液を添加した混合調味液の粘度が、前記煮込み液の粘度より高くなるように調整されていることを特徴とする。 To achieve the above object, the boiled seasoning liquid set of the present invention contains a saccharide and an umami extract, and is used in the first half of cooking, the boiling liquid for cooking, salt, fermentation seasoning, and thickening And a finishing seasoning liquid added at the time of cooking in the latter half, and the boiling seasoning liquid has a salt concentration of 1.74 diluted with the dilution factor described in the instruction for use of the product. % (W / w) or less, and the total sugar concentration is 4.2% (w / w) or more, and the content of the thickener in the seasoning liquid for finishing is the seasoning liquid for finishing in the stewed liquid The viscosity of the mixed seasoning liquid to which is added is adjusted to be higher than the viscosity of the stewed liquid.
本発明の煮物用調味液セットによれば、食塩含量が低く糖含量の高い煮込み用調味液を希釈した煮込み液を使用して前半の煮込みを行うことにより、具材に糖類や旨味エキスがしみ込みやすくなる。また、煮込み液による煮込み時には低粘度に抑えて、具材に味をしみ込み易くし、次いで、煮込み液に、発酵調味料と増粘剤を含む前記仕上げ用調味液を添加して後半の調理を行うことにより、発酵調味料の風味の劣化を抑制すると共に、増粘剤によって食塩、発酵調味料等の具材へのからみ付けを良好にすることができる。その結果、短時間の調理であっても、風味や味付けが良好な煮物を得ることができる。 According to the boiled seasoning liquid set of the present invention, by using the boiled liquid obtained by diluting the boiled seasoning liquid having a low salt content and a high sugar content, saccharides and umami extract are stained in the ingredients. It becomes easy to put. In addition, when cooking with a stewed liquid, the viscosity is kept low so that the ingredients can be easily soaked in the ingredients, and then the above-mentioned finishing seasoning liquid containing a fermented seasoning and a thickener is added to the stewed liquid. By performing the above, it is possible to suppress the deterioration of the flavor of the fermented seasoning and improve the entanglement of ingredients such as salt and fermented seasoning with the thickener. As a result, a boiled food with a good flavor and seasoning can be obtained even when cooking for a short time.
本発明の煮物用調味液セットは、前半及び後半の合計調理時間が15分以内とされる煮物に利用されることが好ましい。本発明の煮物用調味液を用いれば、合計調理時間を15分以内にして、調理を簡便に行うことが可能になると共に、風味や味付けも良好な煮物を得ることができる。 The seasoning liquid set for simmered food of the present invention is preferably used for simmered food in which the total cooking time of the first half and the second half is within 15 minutes. If the seasoning liquid for simmered food of the present invention is used, the total cooking time can be made within 15 minutes, cooking can be performed easily, and a simmered food with good flavor and seasoning can be obtained.
本発明の煮物用調味液セットは、フライパンを用いて加熱調理される煮物に利用されることが好ましい。フライパンで調理することにより、具材や煮汁がフライパン表面に広がって加熱されやすくなり、短時間でも具材を十分に煮込んで調味液による風味や味付けを良好に行うことができる。 It is preferable that the seasoning liquid set for boiled foods of this invention is utilized for the boiled food cooked using a frying pan. By cooking with a frying pan, the ingredients and broth spread on the surface of the frying pan and become easy to be heated, and the ingredients can be sufficiently boiled and the flavor and seasoning with the seasoning liquid can be satisfactorily performed even in a short time.
本発明の煮物用調味液セットにおいて、前記煮込み用調味液は、アルコールを含有していることが好ましい。煮込み用調味液がアルコールを含有することにより、糖類やエキスの具材へのしみ込みを更に良好にすることができる。 In the boiled seasoning liquid set of the present invention, it is preferable that the boiled seasoning liquid contains alcohol. When the seasoning liquid for stew contains alcohol, the penetration of sugars and extracts into ingredients can be further improved.
本発明の煮物用調味液セットにおいて、前記仕上げ用調味液の前記増粘剤の含有量は、前記煮込み液に前記仕上げ用調味液を添加した混合調味液の粘度が、18〜1435cpとなるように調整されていることが好ましい。これによれば、後半の調理時における食塩、発酵調味料等の具材へのからみ付けをより良好にして、味付けを短時間で効果的に行うことができる。 In the seasoning liquid set for boiled food of the present invention, the content of the thickener in the finishing seasoning liquid is such that the viscosity of the mixed seasoning liquid in which the finishing seasoning liquid is added to the stewed liquid is 18 to 1435 cp. It is preferable to be adjusted to. According to this, entanglement with ingredients such as salt and fermented seasoning during the latter half cooking can be made better, and seasoning can be effectively performed in a short time.
一方、本発明の煮物の製造方法は、糖類、及び、旨味エキスを含有する煮込み用調味液を、食塩濃度が1.74%(w/w)以下で、かつ全糖濃度が4.2%(w/w)以上となるように水で希釈して煮込み液を調製し、該煮込み液を具材に添加して前半の加熱調理を行い、続いて、食塩、発酵調味料、及び、増粘剤を含有する仕上げ用調味液を添加して、前記煮込み液よりも粘度を高めて、後半の加熱調理を行うことを特徴とする。 On the other hand, in the method for producing a boiled food of the present invention, the simmered seasoning liquid containing saccharides and umami extract has a salt concentration of 1.74% (w / w) or less and a total sugar concentration of 4.2%. (W / w) Prepare a stewed solution by diluting with water so that it becomes greater than or equal to (w / w), add the stewed solution to the ingredients and cook the first half, followed by salt, fermented seasoning, and increase A finishing seasoning liquid containing a sticking agent is added, the viscosity is made higher than that of the stewed liquid, and the latter half of the cooking is performed.
本発明の煮物の製造方法によれば、前述したように、食塩含量が低く糖含量の高い煮込み用調味液を希釈した煮込み液を使用して前半の煮込みを行うことにより、具材に糖類や旨味エキスがしみ込みやすくなり、次いで、煮込み液に、発酵調味料と増粘剤を含む仕上げ用調味液を添加して後半の調理を行うことにより、発酵調味料の風味の劣化を抑制すると共に、増粘剤によって食塩、発酵調味料等の具材へのからみ付けを良好にして、短時間の調理であっても、風味や味付けが良好な煮物を得ることができる。 According to the method for producing a boiled food of the present invention, as described above, by using the boiled liquid obtained by diluting the boiled seasoning liquid having a low salt content and a high sugar content, the ingredients are mixed with saccharides or The umami extract becomes easy to soak, and then, by adding the seasoning liquid for finishing containing the fermented seasoning and thickener to the stewed liquid and cooking in the latter half, the deterioration of the flavor of the fermented seasoning is suppressed. By using a thickener, entanglement with ingredients such as salt and a fermented seasoning is improved, and a boiled food with a good flavor and seasoning can be obtained even when cooking for a short time.
本発明の煮物の製造方法においては、前半の調理時間と後半の調理時間の合計時間を10としたとき、前半の調理時間と後半の調理時間の比率を5:5〜9:1とすることが好ましい。前半の調理時間を後半の調理時間以上にすることにより、具材への糖類や旨味エキスのしみ込みを良好にし、後半の調理時には、増粘剤によって調味液の絡み付きを良好にして、調理時間を短縮することができる。 In the method for producing boiled food of the present invention, when the total time of the first half cooking time and the second half cooking time is 10, the ratio of the first half cooking time to the second half cooking time is 5: 5 to 9: 1. Is preferred. By making the cooking time of the first half more than the cooking time of the second half, the penetration of sugar and umami extract into the ingredients is improved, and during the latter half of the cooking time, the seasoning liquid is entangled with the thickener, and the cooking time Can be shortened.
本発明の煮物の製造方法においては、フライパンを用いて加熱調理することが好ましい。前述したように、フライパンで調理することにより、短時間でも具材を十分に煮込んで調味液による風味や味付けを良好に行うことができる。 In the manufacturing method of the boiled food of this invention, it is preferable to heat-cook using a frying pan. As described above, by cooking with a frying pan, the ingredients can be sufficiently boiled even in a short time, and the flavor and seasoning with the seasoning liquid can be satisfactorily performed.
本発明の煮物の製造方法においては、前記煮込み用調味液として、アルコールを含有するものを用いることが好ましい。前述したように、煮込み用調味液がアルコールを含有することにより、糖類やエキスの具材へのしみ込みを更に良好にすることができる。 In the method for producing boiled food according to the present invention, it is preferable to use an alcohol-containing one as the seasoning liquid for cooking. As described above, when the seasoning liquid for stew contains alcohol, the penetration of sugars and extracts into the ingredients can be further improved.
本発明の煮物の製造方法においては、前記仕上げ用調味液の前記増粘剤の含有量は、前記煮込み液に前記仕上げ用調味液を添加した混合調味液の粘度が、18〜1435cpとなるように調整されていることが好ましい。これによれば、前生姜述したように、後半の調理時における食塩、発酵調味料等の具材へのからみ付けをより良好にして、味付けを短時間で効果的に行うことができる。 In the manufacturing method of the boiled food of this invention, content of the said thickener of the said seasoning liquid for finishing is set so that the viscosity of the mixed seasoning liquid which added the said seasoning liquid for finishing to the said boiling liquid will be 18-1435cp. It is preferable to be adjusted to. According to this, as described in the previous drafting, it is possible to improve the entanglement of ingredients such as salt and fermented seasoning during cooking in the latter half, and to perform seasoning effectively in a short time.
本発明によれば、食塩含量が低く糖含量の高い煮込み用調味液を希釈した煮込み液を使用して前半の煮込みを行うことにより、具材に糖類や旨味エキスがしみ込みやすくなる。また、煮込み液に、発酵調味料と増粘剤を含む仕上げ用調味液を添加して後半の調理を行うことにより、発酵調味料の風味の劣化を抑制すると共に、増粘剤によって食塩、発酵調味料等の具材へのからみ付けを良好にすることができる。その結果、短時間の調理であっても、風味や味付けが良好な煮物を得ることができる。 According to the present invention, saccharides and umami extracts are easily soaked into ingredients by using the stewed liquid obtained by diluting the stewed liquid with a low salt content and a high sugar content. Moreover, by adding the seasoning liquid for finishing containing a fermented seasoning and a thickener to the stewed liquid and performing the latter half of the cooking, the deterioration of the flavor of the fermented seasoning is suppressed, and the thickener is added with salt and fermentation. Entanglement to ingredients such as seasonings can be improved. As a result, a boiled food with a good flavor and seasoning can be obtained even when cooking for a short time.
本発明の煮物用調味料セットは、調理前半の煮込み時に使用する煮込み用調味液と、後半の調理時に添加される仕上げ用調味液とを備えている。 The boiled seasoning set of the present invention comprises a boiled seasoning liquid used during the first half of cooking and a finishing seasoning liquid added during the second half of cooking.
煮込み用調味液は、糖類、及び、旨味エキスを含有する。 The seasoning liquid for stew contains saccharides and umami extract.
糖類としては、特に限定されないが、例えば、砂糖、乳糖、麦芽糖、ぶどう糖、果糖、水飴、デキストリン、異性化糖、トレハロースなどや、ソルビト−ル、マルチト−ルなどの糖アルコ−ル類が挙げられ、これらから選ばれた1種又は2種以上が用いられる。 The saccharide is not particularly limited, and examples thereof include sugar, lactose, maltose, glucose, fructose, starch syrup, dextrin, isomerized sugar, trehalose, and sugar alcohols such as sorbitol and maltitol. 1 type or 2 types or more selected from these are used.
本発明において、旨味エキスとは、食品に旨味を付与するエキス類を意味し、例えば、肉エキス、魚介類エキス、野菜エキス、海藻エキス、酵母エキス、ダシ汁から選ばれた少なくとも1種が用いられる。ここで、肉エキスとしては、鶏、豚、牛などの肉類から得られるエキスやスープが挙げられる。魚介類エキスとしては、例えば、鰹エキス、鰹節エキス、ホタテエキスなどが挙げられる。野菜エキスとしては、例えば、たまねぎ、にんにく、生姜、白菜、キャベツ、人参、マッシュルーム、椎茸、ねぎなどの野菜を搾汁、あるいは加水抽出した液を濃縮したエキスなどが挙げられる。ダシ汁としては、例えば、魚節類、例えば鰹節、宗田節、鮪節、鯖節、鰯節などの粉砕物や削り節などや、鰯、鯖、鯵、エビなどを干して乾燥させた煮干し類の粉砕物などを、熱水や、エタノ−ルなどの有機溶媒や、熱水とエタノ−ルなどの混合溶媒を用いて抽出したダシ汁類が好ましく用いられ、特に熱水で抽出して得られたダシ汁が好ましい。ダシ汁を抽出する熱水の重量は所望により決定されるが、例えば魚節類の重量に対して1〜100倍の重量であり、1〜40倍の熱水重量で抽出すると濃厚なダシ類が得られるので好ましい。また、必要に応じてコンブ、ワカメなどの海藻類、しいたけなどの茸類のダシ汁も用いられる。 In the present invention, the umami extract means an extract that imparts umami to foods, and for example, at least one selected from meat extract, seafood extract, vegetable extract, seaweed extract, yeast extract, and dashi juice is used. It is done. Here, examples of the meat extract include extracts and soups obtained from meat such as chicken, pig, and cow. Examples of the seafood extract include salmon extract, bonito extract, and scallop extract. Examples of the vegetable extract include onions, garlic, ginger, Chinese cabbage, cabbage, carrots, mushrooms, shiitake mushrooms, green onions, etc. Dashi soup includes, for example, fish buns such as bonito, soda bun, bonito, bonito, bonito, etc., dried bonito, bonito, bonito, shrimp, etc. Preferably, dashi juice extracted from a pulverized product using hot water, an organic solvent such as ethanol, or a mixed solvent such as hot water and ethanol is used. The obtained dashi juice is preferred. The weight of hot water from which dashi juice is extracted is determined as desired. For example, the weight of the hot water is 1 to 100 times the weight of fish buns. Is preferable. Further, seaweeds such as kombu and seaweed, and dashi soup of moss such as shiitake are also used as necessary.
煮込み用調味液は、製品の使用説明中に記載された希釈倍率で希釈して使用される。上記希釈倍率は、特に限定されないが、一般的には水にて体積比で2〜3倍に希釈されることが好ましい。ただし、本発明の煮込み用調味液は、希釈されずにそのまま使用するストレートタイプであってもよく、本発明はそのような煮込み用調味液(希釈倍率1倍の調味液)も含むものとする。その場合の本発明における煮込み液は、煮込み用調味液そのものとなる。煮込み用調味液の希釈倍率は、例えば、煮物用調味液の製品のパッケージや、製品に添付された説明書や、製品の広告宣伝等に記載された使用説明中に記載されている希釈倍率で判断することができる。この場合、希釈倍率は直接的に記載されていなくてもよく、例えば、煮込み用調味液に添加する水の量で記載されていてもよく、その場合には、計算によって希釈倍率を求めることができる。 The seasoning liquid for stew is used by diluting at the dilution rate described in the instruction for the product. Although the said dilution rate is not specifically limited, Generally, it is preferable to dilute 2 to 3 times by volume with water. However, the boiled seasoning liquid of the present invention may be a straight type that is used as it is without being diluted, and the present invention also includes such a boiled seasoning liquid (a seasoning liquid having a dilution factor of 1). In this case, the stew liquid in the present invention is the stew seasoning liquid itself. The dilution factor of the seasoning liquid for stew is, for example, the dilution factor described in the package of the seasoning liquid product, the instructions attached to the product, the instructions for use described in the advertisement of the product, etc. Judgment can be made. In this case, the dilution factor may not be described directly, for example, it may be described by the amount of water added to the seasoning liquid for cooking, in which case the dilution factor can be obtained by calculation. it can.
そして、煮込み用調味液は、上記希釈倍率で希釈した煮込み液の食塩濃度が1.74%(w/w)以下で、かつ全糖濃度が4.2%(w/w)以上であることが必要である。ここで、食塩濃度は、日本農林規格に規定されている食塩分測定方法(電位差滴定法)により分析した値であり、また、全糖濃度は、煮込み液における全糖濃度(加水分解後の還元糖の全質量を煮込み液の質量で割って100倍した値(質量%)を意味する。 And, the seasoning liquid for stew has a salt concentration of the stew liquid diluted at the above dilution ratio of 1.74% (w / w) or less and a total sugar concentration of 4.2% (w / w) or more. is necessary. Here, the salt concentration is a value analyzed by a salt content measuring method (potentiometric titration method) defined in the Japanese Agricultural Standards, and the total sugar concentration is the total sugar concentration in the stew solution (reduction after hydrolysis). It means a value (mass%) obtained by dividing the total mass of sugar by the mass of the stewed liquid and multiplying by 100.
煮込み用調味液を希釈した煮込み液の食塩濃度が1.74%(w/w)を超えると、糖類や旨味エキスの具材へのしみ込みが良好になされず、味付けが不十分となる傾向がある。なお、煮込み液の食塩濃度は1.0%(w/w)以下であることが好ましく、0.5%(w/w)以下であることがより好ましい。 When the salt concentration of the stewed liquid diluted with the stewed seasoning liquid exceeds 1.74% (w / w), the saccharides and umami extract are not soaked into the ingredients and the seasoning tends to be insufficient. There is. Note that the salt concentration of the stewed liquid is preferably 1.0% (w / w) or less, and more preferably 0.5% (w / w) or less.
煮込み用調味液を希釈した煮込み液の全糖濃度が4.2%(w/w)未満では、具材への味のしみ込みが不十分となる傾向がある。なお、煮込み液の全糖濃度は、5.0〜30.0%(w/w)であることが好ましく、15.0〜30.0%(w/w)であることがより好ましい。 When the total sugar concentration of the stewed liquid obtained by diluting the seasoning liquid for stew is less than 4.2% (w / w), there is a tendency that the taste is not sufficiently soaked into the ingredients. In addition, it is preferable that it is 5.0-30.0% (w / w), and, as for the total sugar density | concentration of a stewed liquid, it is more preferable that it is 15.0-30.0% (w / w).
また、煮込み用調味液は、アルコール(エチルアルコール)を含有していることが好ましい。煮込み用調味液中のアルコール濃度は、製品の使用説明中に記載された希釈倍率で希釈して煮こみ液としたときの濃度で、0.5〜3.4%(v/v)となるようにすることが好ましい。アルコールを含有することにより、前半の加熱調理時における糖類や旨味エキスの具材へのしみ込みをより良好にすることができると共に、煮込み用調味液の保存性を高めることができる。 Moreover, it is preferable that the seasoning liquid for stew contains alcohol (ethyl alcohol). The alcohol concentration in the seasoning liquid for stew is 0.5 to 3.4% (v / v) at the concentration when diluted with the dilution factor described in the instructions for use of the product to obtain a stew solution. It is preferable to make it. By containing the alcohol, it is possible to improve the penetration of the sugar and umami extract into the ingredients during the first half of the cooking and to improve the storage stability of the seasoning liquid for cooking.
煮込み用調味液としては、上記の他に、例えば、なす、ごぼう、たまねぎ、人参、ねぎ、大根、ジャガイモ、ピーマン、ブロッコリー、きのこ等の野菜類や、鶏、豚、牛等の肉類や、鮭、タラ、マグロ、ホタテ、イカ、タコ、カニ等の魚介類や、コンブ、ワカメ、ヒジキ等の海藻類を含有することができる。これらは、具材として添加されてもよく、粉砕又は細断されて、味付けや食感付与のための材料として添加されてもよい。煮込み用調味液が具材や味付け材料を含有する場合、製造時や取扱時にそれらが沈降してしまうのを抑制するため、加工デンプン、カルボキシメチルセルロースナトリウム、ペクチン等の分散安定剤を添加してもよい。加工デンプンとしては、例えば、ヒドロキシプロピル化リン酸架橋デンプン、リン酸架橋デンプン、アセチル化アジピン酸架橋デンプン等が好ましく用いられる。但し、これらの含有量は、味のしみ込みを良くするため、煮込み液の粘度が、該煮込み液に仕上げ用調味液を添加した混合調味液の粘度より低くなるように調整されることが好ましい。 In addition to the above, the seasoning liquid for stew includes, for example, vegetables such as eggplant, burdock, onion, carrots, green onions, radishes, potatoes, peppers, broccoli, mushrooms, meats such as chicken, pork, beef, and salmon , Seafood such as cod, tuna, scallop, squid, octopus, crab, and seaweed such as kombu, seaweed, and hijiki. These may be added as ingredients, or may be crushed or shredded and added as a material for seasoning or giving texture. When the seasoning liquid for cooking contains ingredients and seasoning ingredients, even if a dispersion stabilizer such as modified starch, sodium carboxymethylcellulose, pectin or the like is added to prevent them from settling during production or handling Good. As the modified starch, for example, hydroxypropylated phosphate cross-linked starch, phosphate cross-linked starch, acetylated adipic acid cross-linked starch and the like are preferably used. However, these contents are preferably adjusted so that the viscosity of the stew liquid is lower than the viscosity of the mixed seasoning liquid obtained by adding the finishing seasoning liquid to the stew liquid in order to improve the soaking of the taste. .
また、煮込み用調味液としては、更に、蛋白加水分解物、蛋白酵素分解物、グルタミン酸ナトリウム、グリシンなど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などの核酸系調味料、コハク酸ナトリウムなどの旨味調味料などを含有することもできる。 In addition, as the seasoning liquid for stew, amino acid seasonings such as protein hydrolysates, protein enzyme degradation products, sodium glutamate and glycine, nucleic acid seasonings such as sodium inosinate and sodium guanylate, sodium succinate, etc. Umami seasonings can also be included.
煮込み用調味液は、例えばラミネートフィルムの小袋や平袋、パウチ等の包装袋や容器に密封包装され、長期保存が可能な状態に加熱殺菌されていることが好ましい。加熱殺菌は、使用する材料等によって異なるが、例えば80〜120℃で5〜60分間行うことが好ましい。また、煮込み用調味液は、包装袋や容器に密封包装して、冷凍又は冷蔵保存することもできる。 It is preferable that the seasoning liquid for stew is sealed and packaged in a packaging bag or container such as a laminated film sachet, flat bag, or pouch, and sterilized by heating so that it can be stored for a long time. Although heat sterilization changes with materials etc. to be used, it is preferable to carry out for 5 to 60 minutes at 80-120 degreeC, for example. Moreover, the seasoning liquid for stew can be frozen or refrigerated after being sealed and packaged in a packaging bag or container.
次に、仕上げ用調味液は、食塩、発酵調味料、及び、増粘剤を含有する。 Next, the seasoning liquid for finishing contains salt, a fermented seasoning, and a thickener.
仕上げ用調味液の食塩の含有量は、調理対象によって適宜調整されるが、前半の調理工程で使用される、煮込み用調味液を希釈した煮込み液に、仕上げ用調味液を添加して混合調味液にした状態で、食塩濃度が1.5〜5.0%(w/w)となるようにすることが好ましく、2.0〜4.0%(w/w)となるようにすることがより好ましい。煮込み液に、仕上げ用調味液を添加して混合調味液にした状態での食塩濃度が、1.5%(w/w)未満では、煮物としての塩味が不足する傾向があり、5.0%(w/w)を超えると、塩味が強くなりすぎる傾向がある。なお、上記食塩相当量は、発酵調味料等に含まれる食塩も含んだ、混合調味液全体としての量である。 The salt content of the seasoning liquid for finishing is adjusted as appropriate depending on the cooking target, but the seasoning liquid for finishing is added to the stewed liquid diluted in the cooking process used in the first half, and mixed and seasoned. In the liquid state, the salt concentration is preferably 1.5 to 5.0% (w / w), and preferably 2.0 to 4.0% (w / w). Is more preferable. If the salt concentration in the state of adding the finishing seasoning liquid to the stewed liquid to make the mixed seasoning liquid is less than 1.5% (w / w), the salty taste as the boiled food tends to be insufficient, 5.0 If it exceeds% (w / w), the salty taste tends to be too strong. In addition, the said salt equivalent amount is the quantity as the whole mixed seasoning liquid also including the salt contained in a fermentation seasoning etc.
また、仕上げ用調味液に含まれる発酵調味料としては、例えば、醤油、味噌、食酢、魚醤、みりん、醸造酒、コチュジャン、豆板醤、甜麺醤などが挙げられる。醤油としては、例えば、濃口醤油、淡口醤油、溜醤油、再仕込み醤油、白醤油などが挙げられ、これらの1種又は2種以上が用いられる。 In addition, examples of the fermented seasoning contained in the finishing seasoning liquid include soy sauce, miso, vinegar, fish soy, mirin, brewed sake, gochujang, bean plate soy, and noodle soy sauce. Examples of soy sauce include thick soy sauce, light soy sauce, tame soy sauce, re-prepared soy sauce, and white soy sauce, and one or more of these are used.
仕上げ用調味液に含まれる増粘剤としては、例えば、キサンタンガム、カラギナン、カボキシメチルセルロースナトリウム、グァーガム、ペクチンなどが挙げられ、これらの1種又は2種以上を使用できる。増粘剤の含有量は、調理対象によって適宜調整されるが、煮込み液の粘度より、該煮込み液に仕上げ用調味液を添加した混合調味液の粘度の方が高くなるように調整されることが好ましい。具材への味の絡み付きを良くするため、具体的には、該煮込み液に仕上げ用調味液を添加した混合調味液の粘度は、18〜1435cpとなるようにすることが好ましい。なお、上記粘度は、B型粘度計を用いて測定した粘度である。 Examples of the thickener contained in the finishing seasoning liquid include xanthan gum, carrageenan, sodium carboxymethyl cellulose, guar gum, pectin, and the like, and one or more of these can be used. The content of the thickener is appropriately adjusted depending on the cooking target, but is adjusted so that the viscosity of the mixed seasoning liquid obtained by adding the finishing seasoning liquid to the stewed liquid is higher than the viscosity of the stewed liquid. Is preferred. In order to improve the entanglement of the taste to the ingredients, specifically, the viscosity of the mixed seasoning liquid obtained by adding the finishing seasoning liquid to the stewed liquid is preferably 18 to 1435 cp. The viscosity is a viscosity measured using a B-type viscometer.
仕上げ用調味液としては、上記の他に、必要に応じて、にんにく、たまねぎ、オレガノ、タイム、セージ、生姜、レッドペパー、ペパー、オールスパイス、クローブ、ナツメグ、カルダモンなどから選ばれた一種又は二種以上の香辛料や、クエン酸、酢酸、乳酸などの酸味料、果汁、香辛野菜、乳化剤、食用油脂、香料、着色料などを含有させてもよい。 As a seasoning liquid for finishing, in addition to the above, one or two selected from garlic, onion, oregano, thyme, sage, ginger, red pepper, pepper, allspice, clove, nutmeg, cardamom, etc. Spices of more than seeds, acidulants such as citric acid, acetic acid, and lactic acid, fruit juice, spicy vegetables, emulsifiers, edible fats and oils, fragrances, and coloring agents may be included.
仕上げ用調味液は、例えばラミネートフィルムの小袋や平袋、パウチ等の包装袋や容器に密封包装され、長期保存が可能な状態に加熱殺菌されていることが好ましい。加熱殺菌は、使用する材料等によって異なるが、例えば60〜100℃で1〜30分間行うことが好ましい。仕上げ用調味液は、食塩等を含有するため、比較的低温での加熱殺菌でも長期保存が可能となるため、発酵調味料や、香辛料や、香辛野菜や、香料等の風味や香りが損なわれるのを防ぐことができる。 The seasoning liquid for finishing is preferably sealed and packaged in a packaging bag or container such as a laminated film sachet, flat bag, or pouch, and sterilized by heating so that it can be stored for a long time. Although heat sterilization changes with materials etc. to be used, it is preferable to carry out for 1 to 30 minutes at 60-100 degreeC, for example. Since the seasoning liquid for finishing contains salt, etc., it can be stored for a long time even by heat sterilization at a relatively low temperature, so that the flavor and aroma of fermented seasonings, spices, spicy vegetables, fragrances, etc. are impaired. Can be prevented.
本発明の煮物用調味液は、前半及び後半の合計調理時間が15分以内とされる煮物に好適に利用される。ここで、その煮物用調味液の合計調理時間が15分以内とされるか否かは、例えば、煮物用調味液の商品パッケージや、商品に添付された説明書や、商品の広告宣伝等に記載された商品説明中に記載された合計調理時間が、15分以内の時間(例えば15分、12分、10分等)になっているかどうかで判断することもできる。なお、合計調理時間は、12分以内とされることがより好ましく、10分以内とされることが更に好ましい。 The seasoning liquid for simmered food of the present invention is suitably used for simmered food in which the total cooking time of the first half and the second half is within 15 minutes. Here, whether or not the total cooking time of the boiled seasoning liquid is within 15 minutes depends on, for example, the product package of the boiled seasoning liquid, the instructions attached to the product, the advertisement of the product, etc. It can also be judged by whether or not the total cooking time described in the described product description is within 15 minutes (for example, 15 minutes, 12 minutes, 10 minutes, etc.). The total cooking time is more preferably 12 minutes or less, and still more preferably 10 minutes or less.
また、本発明の煮物用調味液は、フライパンを用いて加熱調理される煮物に好適に利用される。ここで、その煮物用調味液が、フライパンを用いて調理するためのものであるかどうかは、例えば、煮物用調味液の製品パッケージや、製品に添付された説明書や、製品の広告宣伝等に記載された使用説明中に、フライパンを用いて調理できる旨が記載されているかどうかで判断することもできる。 Moreover, the seasoning liquid for boiled foods of this invention is utilized suitably for the boiled food cooked using a frying pan. Here, whether the boiled seasoning liquid is for cooking using a frying pan, for example, the product package of the boiled seasoning liquid, instructions attached to the product, product advertisements, etc. It can also be judged by whether or not the fact that cooking is possible using a frying pan is described in the instruction for use described in.
次に、上記煮物用調味液を用いた、本発明の煮物の製造方法について説明する。本発明の煮物の製造方法では、前半と後半に分けた二段階調理を行う。 Next, the manufacturing method of the boiled food of this invention using the said seasoning liquid for boiled foods is demonstrated. In the manufacturing method of the boiled food of this invention, the two-stage cooking divided into the first half and the second half is performed.
前半の調理は、前記煮込み用調味液を水で希釈して、具材に添加して煮込むことによって行う。この場合、具材としては、特に限定されないが、例えば、なす、白菜、たまねぎ、人参、ねぎ、大根、かぶ、ジャガイモ、ピーマン、しいたけ、しめじ、えのき、などの野菜類や、鶏肉、豚肉、牛肉などの肉類や、鮭、タラ、マグロ、ブリ、ホタテ、イカ、タコ、カニなどの魚介類や、コンブ、ワカメ、ヒジキ等の海藻類や、豆腐、こんにゃく、しらたき、ちくわ、さつま揚げ、かまぼこなどの加工食品類などが挙げられる。これらは、食べやすく調理しやすい大きさ、例えば1口大に切断して使用することが好ましい。 Cooking in the first half is performed by diluting the seasoning liquid for boiling with water, adding it to the ingredients and boiling. In this case, the ingredients are not particularly limited. For example, vegetables such as eggplant, Chinese cabbage, onion, carrot, green onion, radish, turnip, potato, pepper, shiitake mushroom, shimeji mushroom, enoki mushroom, chicken, pork, beef Such as meat, seafood such as salmon, cod, tuna, yellowtail, scallop, squid, octopus, crabs, seaweed such as kombu, seaweed, hijiki, tofu, konnyaku, shirataki, chikuwa, sweet potato, kamaboko Examples include processed foods. These are preferably used in a size that is easy to eat and easy to cook, for example, cut into one bite.
煮込み用調味液の希釈倍率は、特に限定されないが、前述したように、水にて体積比で2〜3倍に希釈することが好ましい。なお、煮込み用調味液の希釈液としては、真水に限らず、水を含むものであればよく、牛乳、豆乳などを用いることもできる。また、加温した湯を用いて希釈してもよい。 Although the dilution rate of the seasoning liquid for stew is not specifically limited, As mentioned above, it is preferable to dilute with water at a volume ratio of 2 to 3 times. In addition, as a dilution liquid of the seasoning liquid for stew, not only fresh water but what contains water should just be included, and milk, soymilk, etc. can also be used. Moreover, you may dilute using warm hot water.
煮込み用調味液を希釈した煮込み液は、前述したように、食塩濃度が1.0%(w/w)以下であることが好ましく、0.5%(w/w)以下であることがより好ましい。 As described above, the stewed solution obtained by diluting the seasoning solution for stew preferably has a salt concentration of 1.0% (w / w) or less, more preferably 0.5% (w / w) or less. preferable.
調理器具は、特に限定されないが、フライパンを用いることが好ましい。フライパンで調理することにより、前述したように、具材や煮汁がフライパン表面に広がって加熱されやすくなり、短時間でも具材を十分に煮込んで調味液による風味や味付けを良好に行うことができる。 The cooking utensil is not particularly limited, but it is preferable to use a frying pan. By cooking with a frying pan, as described above, ingredients and broth spread on the surface of the frying pan and become easy to be heated, and even in a short time, ingredients can be fully boiled and flavor and seasoning with the seasoning liquid can be performed well. .
前半の調理時間は、後半の調理時間と合わせて、全体として15分以内となる時間であって、全体の調理時間の5〜9割を占める時間とすることが好ましい。全体の調理時間は、12分以内であることがより好ましく、10分以内であることが更に好ましい。また、前半の調理時間の全体に占める割合は、7〜9割であることがより好ましい。 The cooking time of the first half is a time that is 15 minutes or less in total with the cooking time of the second half, and is preferably a time that occupies 50 to 90% of the entire cooking time. The total cooking time is more preferably within 12 minutes, and even more preferably within 10 minutes. Moreover, as for the ratio which occupies for the whole cooking time of the first half, it is more preferable that it is 70 to 90%.
前半の調理の際、食塩濃度が低いことによって、煮込み用調理液に含まれる糖類、及び、旨味エキスが具材にしみ込みやすくなり、短時間の調理でも良好な味付けがなされる。また、煮込み用調理液がアルコールを含有する場合には、糖類、及び、旨味エキスが具材により一層しみ込みやすくなる。 During cooking in the first half, due to the low salt concentration, the saccharide and umami extract contained in the cooking liquid for stew are easily soaked into the ingredients, and good seasoning can be achieved even in short-time cooking. Moreover, when the cooking liquid for stew contains alcohol, saccharide | sugar and an umami extract become more easily soaked with ingredients.
こうして前半の調理を行った後、煮込み用調味液を希釈した煮込み液に、仕上げ用調理液を添加して、更に煮込みを続けて、後半の調理を行う。この場合、フライパン等の調理器具で加熱している具材及び調味液に、仕上げ用調味液を添加して混ぜ込むだけでよいので、作業は簡単である。 After cooking the first half in this way, the finishing cooking liquid is added to the stewed liquid obtained by diluting the seasoning liquid for stew, and the second half is cooked by continuing to cook. In this case, it is only necessary to add the finishing seasoning liquid to the ingredients and the seasoning liquid heated with a cooking utensil such as a frying pan, and the operation is simple.
仕上げ用調味液は、食塩、発酵調味料、及び、増粘剤を含有するので、増粘剤によって調味液の粘度が上昇し、食塩や、発酵調味料などが、具材に絡み付きやすくなり、短時間の調理でも良好な味付けがなされる。 Since the seasoning liquid for finishing contains salt, a fermented seasoning, and a thickener, the viscosity of the seasoning liquid is increased by the thickener, so that salt, fermented seasoning, etc. are easily entangled with ingredients, A good seasoning is achieved even in a short cooking time.
仕上げ用調味液の食塩の含有量は、前述したように、煮込み液に、仕上げ用調味液を添加して混合調味液にした状態で、食塩濃度が1.5〜5.0%(w/w)となるようにすることが好ましく、2.0〜4.0%(w/w)となるようにすることがより好ましい。 As described above, the content of the salt in the finishing seasoning solution is 1.5% to 5.0% (w /%) in the state where the finishing seasoning solution is added to the stewed liquid to obtain a mixed seasoning solution. w) is preferable, and 2.0 to 4.0% (w / w) is more preferable.
また、仕上げ用調味液の増粘剤の含有量は、前述したように、煮込み液の粘度より、該煮込み液に仕上げ用調味液を添加した混合調味液の粘度の方が高くなるように調整されることが好ましく、具体的には、前記混合調味液の粘度が、18〜1435cpとなるようにすることが好ましい。 Further, as described above, the content of the thickener in the finishing seasoning liquid is adjusted so that the viscosity of the mixed seasoning liquid obtained by adding the finishing seasoning liquid to the boiling liquid is higher than the viscosity of the boiling liquid. Specifically, it is preferable that the mixed seasoning liquid has a viscosity of 18 to 1435 cp.
後半の調理時間は、前半の調理時間と合わせて、全体として15分以内となる時間であって、全体の調理時間の5〜1割を占める時間とすることが好ましい。前述したように、全体の調理時間は、12分以内であることがより好ましく、10分以内であることが更に好ましい。また、後半の調理時間の全体に占める割合は、3〜1割であることがより好ましい。後半の調理時間を短くすることによって、食塩や発酵調味料等のしみ込みが過剰となって、具材本来の色調が損なわれたり、具材本来の風味や食感が損なわれたりすることを軽減できる。 The cooking time in the second half is a time that is 15 minutes or less in total with the cooking time in the first half, and is preferably a time that occupies 50 to 10% of the entire cooking time. As described above, the total cooking time is more preferably within 12 minutes, and even more preferably within 10 minutes. Moreover, as for the ratio which occupies for the whole cooking time of the latter half, it is more preferable that it is 30 to 10%. By shortening the cooking time in the second half, the penetration of salt and fermented seasonings will become excessive, and the original color of the ingredients will be impaired, and the original flavor and texture of the ingredients will be impaired. Can be reduced.
このように、本発明の煮物の製造方法によれば、食塩含量が低く糖含量の高い煮込み用調味液を希釈した煮込み液を使用して前半の煮込みを行うことにより、具材に糖類や旨味エキスがしみ込みやすくなり、また、発酵調味料と増粘剤を含む仕上げ用調味液を添加して後半の調理を行うことにより、発酵調味料の風味の劣化を抑制すると共に、増粘剤によって食塩、発酵調味料等の具材へのからみ付けを良好にすることができ、その結果、短時間の調理であっても、風味や味付けが良好な煮物を得ることができる。 Thus, according to the method for producing a boiled food of the present invention, by using the boiled liquid obtained by diluting the boiled seasoning liquid having a low salt content and a high sugar content, the ingredients are sugar and umami. The extract becomes easy to soak, and by adding a finishing seasoning liquid containing a fermented seasoning and a thickener, cooking in the latter half suppresses the deterioration of the flavor of the fermented seasoning, and the thickener Entanglement to ingredients such as salt and fermented seasoning can be improved, and as a result, a boiled food with a good flavor and seasoning can be obtained even in a short cooking time.
以下、実施例を挙げて本発明を更に詳細に説明するが、本発明はこれらの実施例に限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated still in detail, this invention is not limited to these Examples.
<煮込み用調味液及び仕上げ用調味液の調整>
煮込み用調味液については、上白糖、チキンエキス(アリアケジャパン社製)、食塩、水等を混和して、80℃1分間での加熱殺菌を行い、本発明の「煮込み用調味液(ストレートタイプであってそれ自体が煮込み液となる)」を得た。
<Adjustment of seasoning liquid for stew and finishing seasoning>
About the seasoning liquid for stew, koji sucrose, chicken extract (Ariake Japan Co., Ltd.), salt, water, etc. are mixed and sterilized by heating at 80 ° C. for 1 minute. And it itself becomes a stewed liquid).
仕上げ用調味液については、濃口しょうゆ(キッコーマン食品社製)、食塩、増粘剤(キサンタンガム)、水等を混和して、同じく80℃1分間の加熱殺菌を行い、本発明における「仕上げ用調味液」を得た。 About the seasoning liquid for finishing, dark mouth soy sauce (made by Kikkoman Foods Co., Ltd.), salt, thickener (xanthan gum), water, etc. are mixed, and also heat-sterilized at 80 ° C. for 1 minute. Liquid "was obtained.
<煮物の作成>
市販の鶏もも肉を一口小にカットし、市販の大根、人参の皮を剥き、5〜7mm厚の銀杏切りにカットして、具材の下処理を行った。調整した煮込み用調味液(煮込み液)250gと下処理した鶏肉100g、大根100g、人参100gをフライパンに加え、蓋をして8分間煮込んだ。
<Create boiled food>
Commercial chicken thighs were cut into bites, peeled off commercially available radishes and carrots, cut into 5-7 mm thick ginkgo slices, and the ingredients were pretreated. 250 g of the prepared seasoning liquid for cooking (boiled liquid) and 100 g of the prepared chicken, 100 g of radish, and 100 g of carrot were added to the frying pan, and the lid was simmered for 8 minutes.
その後、調整した仕上げ用調味液30gを加えて混和し、更に2分間の煮込み調理を行って鶏と大根と人参の煮物を得た。 Thereafter, 30 g of the prepared seasoning liquid for finishing was added and mixed, and further stewed for 2 minutes to obtain a stewed chicken, radish and carrot.
<煮物の官能評価>
鶏と大根と人参の煮物について煮汁を切り、「甘味のしみこみ」、「旨味のしみこみ」、「食感」について、官能評価を実施した。官能評価は10人の専門パネルにて、各評価項目について5段階で評価した。評価については、「甘味のしみ込み」、「旨味のしみ込み」、「食感」のいずれも、対照例を基準として、「悪い」を1、「やや悪い」を2、「同じ」を3、「やや良い」を4、「良い」を5とした。「総合評価」については、各評価項目の平均点数において、3以下が×、3より大きく4未満が○、4以上が◎とした。
<Sensory evaluation of boiled food>
The simmered chicken, radish and carrots were cut out and the sensory evaluation was carried out for “sweetness soup”, “umami soup” and “feel”. The sensory evaluation was performed on five levels for each evaluation item by a professional panel of 10 people. As for evaluation, “bad”, “savory”, and “texture” are all based on the control example, “bad” is 1, “slightly bad” is 2, and “same” is 3 , “Slightly good” was 4 and “Good” was 5. Regarding the “comprehensive evaluation”, in the average score of each evaluation item, 3 or less was evaluated as “×” and “3” was less than 4 and “4” was greater than “4”.
<試験例1(食塩量によるしみこみの変化)>
表1に示すように、煮込み用調味液(煮込み液)と、仕上げ用調味液の食塩濃度を変えて、比較例1(対照例)、実施例1,2,3の調味液を作成し、前述した方法で煮物を作成した。なお、表1中における数字は、いずれも重量(g)である。また、表1における煮込み用調味液は、ストレートタイプであってそれ自体が煮込み液となるものであるが、製品化に際しては、2〜3倍に水で希釈したときに、表1に示す水分量の煮込み液となるようにすることが好ましい。
<Test Example 1 (Change in penetration due to salt amount)>
As shown in Table 1, by changing the salt concentration of the seasoning liquid for cooking (boiled liquid) and the seasoning liquid for finishing, the seasoning liquids of Comparative Example 1 (control example) and Examples 1, 2, and 3 were created. Boiled food was prepared by the method described above. In addition, all the numbers in Table 1 are weight (g). Moreover, although the seasoning liquid for stew in Table 1 is a straight type and itself becomes a stew liquid, in the case of commercialization, when diluted with water 2 to 3 times, the amount of water shown in Table 1 It is preferable to be a stewed liquid.
得られた煮物について、前述した方法で官能評価を行った。この結果を煮込み用調味液(煮込み液)のスペックと共に、第2表に示す。なお、全糖濃度(w/w)は、しょうゆのIS測定法により測定したものであり、食塩濃度は電位差滴定法により測定したものである。 About the obtained boiled food, sensory evaluation was performed by the method mentioned above. The results are shown in Table 2 along with the specifications of the seasoning liquid for cooking (boiled liquid). The total sugar concentration (w / w) was measured by the soy sauce IS measurement method, and the salt concentration was measured by a potentiometric titration method.
上記表1,2に示すように、煮込み用調味液(煮込み液)の食塩濃度が0.27〜1.75%の実施例1,2,3は、対照例に比べて、甘味のしみ込み、旨味のしみ込みが良好で、食感も良く、総合評価も高かった。 As shown in Tables 1 and 2 above, Examples 1, 2, and 3 in which the salt concentration of the seasoning liquid for cooking (boiled liquid) is 0.27 to 1.75% are more sweet than the control example. The umami penetration was good, the texture was good, and the overall evaluation was high.
<試験例2(糖分量によるしみこみの変化)>
表3に示すように、煮込み用調味液(煮込み液)と、仕上げ用調味液の糖分濃度を変えて、比較例2(対照例)、実施例4,5,6の調味液を作成し、前述した方法で煮物を作成した。なお、表3中における数字は、いずれも重量(g)である。また、表3における煮込み用調味液は、ストレートタイプであってそれ自体が煮込み液となるものであるが、製品化に際しては、2〜3倍に水で希釈したときに、表3に示す水分量の煮込み液となるようにすることが好ましい。
<Test Example 2 (Change in penetration due to sugar content)>
As shown in Table 3, by changing the sugar concentration of the seasoning liquid for cooking (boiled liquid) and the seasoning liquid for finishing, the seasoning liquids of Comparative Example 2 (control example) and Examples 4, 5, and 6 were prepared. Boiled food was prepared by the method described above. In addition, all the numbers in Table 3 are weight (g). Moreover, although the seasoning liquid for stew in Table 3 is a straight type and itself becomes a stew liquor, when diluting with water 2 to 3 times at the time of commercialization, the water content shown in Table 3 It is preferable to be a stewed liquid.
得られた煮物について、前述した方法で官能評価を行った。この結果を煮込み用調味液(煮込み液)のスペックと共に、第4表に示す。 About the obtained boiled food, sensory evaluation was performed by the method mentioned above. The results are shown in Table 4 together with the specifications of the seasoning liquid for cooking (boiled liquid).
上記表3,4に示すように、煮込み用調味液(煮込み液)の糖濃度が4.0〜24.0%の実施例4,5,6は、糖濃度が2.0%の対照例に比べて、甘味のしみ込み、旨味のしみ込みが良好で、食感も良く、総合評価も高かった。 As shown in Tables 3 and 4 above, Examples 4, 5, and 6 in which the sugar concentration of the seasoning liquid for cooking (boiled liquid) is 4.0 to 24.0% are the control examples in which the sugar concentration is 2.0%. Compared with, sweetness soaking and umami soaking were good, texture was good, and overall evaluation was high.
<試験例3(煮込み用調味液の粘度の有無によるしみ込みの変化、その1)>
表5に示すように、全体のキサンタムガムの配合量を同じにして、煮込み用調味液(煮込み液)と、仕上げ用調味液のキサンタムガムの配合量を変えて、比較例3(対照例)、実施例7,8の調味液を作成し、前述した方法で煮物を作成した。なお、表5中における数字は、いずれも重量(g)である。また、表5における煮込み用調味液は、ストレートタイプであってそれ自体が煮込み液となるものであるが、製品化に際しては、2〜3倍に水で希釈したときに、表5に示す水分量の煮込み液となるようにすることが好ましい。
<Test Example 3 (Change in soaking due to presence or absence of viscosity of seasoning liquid for cooking, part 1>)
As shown in Table 5, Comparative Example 3 (Comparative Example) was carried out with the same amount of xantham gum mixed, and the amount of xantham gum used in the seasoning liquid for cooking (boiled liquid) and the seasoning liquid for finishing were changed Seasoning liquids of Examples 7 and 8 were prepared, and boiled food was prepared by the method described above. In addition, all the numbers in Table 5 are weight (g). Moreover, although the seasoning liquid for stew in Table 5 is a straight type and itself becomes a stew liquid, in the case of commercialization, when diluted with water 2-3 times, the amount of water shown in Table 5 It is preferable to be a stewed liquid.
得られた煮物について、前述した方法で官能評価を行った。この結果を表6に示す。なお、表6中の粘度は、B型粘度計を用い、25℃にて、ローター、rpmは、調味液に合わせて調整し、測定した。 About the obtained boiled food, sensory evaluation was performed by the method mentioned above. The results are shown in Table 6. The viscosities in Table 6 were measured using a B-type viscometer at 25 ° C. with the rotor and rpm adjusted to the seasoning liquid.
表6に示すように、煮込み用調味液(煮込み液)の粘度が120.0cp以下の実施例7,8は、粘度が598.0cpの比較例3に比べて、甘味のしみ込み、旨味のしみ込みが良好で、食感も良く、総合評価も高かった。 As shown in Table 6, Examples 7 and 8 in which the viscosity of the seasoning liquid for cooking (stewed liquid) is 120.0 cp or less are compared with Comparative Example 3 in which the viscosity is 598.0 cp. The penetration was good, the texture was good, and the overall evaluation was high.
<試験例4(煮込み用調味液の粘度の有無によるしみ込みの変化、その2)>
表7に示すように、煮込み用調味液(煮込み液)にはキサンタンガムを添加せず、仕上用調味液のキサンタンガムの配合量を変えて、比較例4(対照例)、実施例9,10の調味液を作成し、前述した方法で煮物を作成した。なお、表7中における数字は、いずれも質量部である。また、表7における煮込み用調味液は、ストレートタイプであってそれ自体が煮込み液となるものであるが、製品化に際しては、2〜3倍に水で希釈したときに、表5に示す水分量の煮込み液となるようにすることが好ましい。
<Test Example 4 (Changes in soaking due to the presence or absence of the viscosity of the seasoning liquid for cooking, part 2)>
As shown in Table 7, the xanthan gum was not added to the seasoning liquid for cooking (boiled liquid), and the amount of xanthan gum in the seasoning liquid for finishing was changed, so that Comparative Example 4 (control example) and Examples 9 and 10 The seasoning liquid was created and the boiled food was created by the method mentioned above. In addition, all the numbers in Table 7 are mass parts. Moreover, although the seasoning liquid for stew in Table 7 is a straight type and itself becomes a stew liquid, when diluting with water 2-3 times in the case of commercialization, the moisture content shown in Table 5 It is preferable to be a stewed liquid.
得られた煮物について、前述した方法で官能評価を行った。この結果を表8に示す。なお、表8中の粘度は、B型粘度計を用い、25℃にて、ローター、rpmは、調味液に合わせて調整し、測定した。 About the obtained boiled food, sensory evaluation was performed by the method mentioned above. The results are shown in Table 8. The viscosities in Table 8 were measured using a B-type viscometer at 25 ° C., with the rotor and rpm adjusted to the seasoning liquid.
<試験例5(煮込み用調味液のアルコールの有無によるしみ込みの変化)>
表9に示すように、煮込み用調味液(煮込み液)に95%アルコールを所定の添加量で添加し、仕上げ用調味液に95%アルコールを添加しないものを実施例11、12とし、煮込み用調味液(煮込み液)に95%アルコールを添加せず、仕上げ用調味液に95%アルコールを添加したものを比較例5(対照例)として、それぞれの調味液を作成し、前述した方法で煮物を作成した。なお、表9中における数字は、いずれも重量(g)である。また、表9における煮込み用調味液は、ストレートタイプであってそれ自体が煮込み液となるものであるが、製品化に際しては、2〜3倍に水で希釈したときに、表7に示す水分量の煮込み液となるようにすることが好ましい。
<Test Example 5 (Change in Baking with or without Alcohol in Seasoning Liquid for Stew)>
As shown in Table 9, Examples 11 and 12 were prepared by adding 95% alcohol to the seasoning liquid for cooking (boiled liquid) at a predetermined addition amount and not adding 95% alcohol to the seasoning liquid for finishing. Each seasoning liquid was prepared as a comparative example 5 (control example) in which 95% alcohol was not added to the seasoning liquid (boiled liquid) but 95% alcohol was added to the seasoning liquid for finishing. It was created. In addition, all the numbers in Table 9 are weight (g). Moreover, although the seasoning liquid for stew in Table 9 is a straight type and itself becomes a stew liquid, when diluting with water 2-3 times in the case of commercialization, the moisture content shown in Table 7 It is preferable to be a stewed liquid.
得られた煮物について、前述した方法で官能評価を行った。この結果を煮込み用調味液(煮込み液)のスペックと共に、第10表に示す。 About the obtained boiled food, sensory evaluation was performed by the method mentioned above. The results are shown in Table 10 together with the specifications of the seasoning liquid for cooking (boiled liquid).
表10に示されるように、煮込み用調味液にアルコールを添加することにより、甘味のしみ込み、旨味のしみ込みが良好となり、総合評価も高かった。
As shown in Table 10, by adding alcohol to the seasoning liquid for stew, sweetness soaking and umami soaking were good, and overall evaluation was high.
Claims (11)
食塩、発酵調味料、及び、増粘剤を含有し、後半の調理時に添加される仕上げ用調味液とを備え、
前記煮込み用調味液は、製品の使用説明中に記載された希釈倍率で希釈した煮込み液の食塩濃度が1.74%(w/w)以下で、かつ全糖濃度が4.2%(w/w)以上であり、
前記仕上げ用調味液の増粘剤の含有量は、前記煮込み液に前記仕上げ用調味液を添加した混合調味液の粘度が、前記煮込み液の粘度より高くなるように調整されていることを特徴とする煮物用調味液セット。 Containing a sugar and a umami extract, and a seasoning liquid for cooking used when cooking in the first half of cooking,
It contains salt, a fermented seasoning, and a thickener, and is equipped with a finishing seasoning liquid that is added during the latter half of cooking,
The above-mentioned seasoning liquid for stew has a salt concentration of 1.74% (w / w) or less and a total sugar concentration of 4.2% (w / w)
The thickener content of the finishing seasoning liquid is adjusted so that the viscosity of the mixed seasoning liquid obtained by adding the finishing seasoning liquid to the stewed liquid is higher than the viscosity of the stewed liquid. Seasoning liquid set for boiled food.
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