JP2018121559A - 密閉容器入り具材含有液状調味料 - Google Patents
密閉容器入り具材含有液状調味料 Download PDFInfo
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
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- Seasonings (AREA)
Abstract
Description
(1)調味液中で膨潤後の大きさが3〜60mmである具材を、湿重量で調味料全体の20〜80質量%含有することを特徴とする、密閉容器入り具材含有液状調味料。
(2)前記具材が、乾燥具材である、(1)に記載の密閉容器入り具材含有液状調味料。
(3)前記乾燥具材が、乾燥野菜である、(2)に記載の密閉容器入り具材含有液状調味料。
(4)前記乾燥野菜が、タマネギ、キャベツ、白菜、ニンジン、ネギ、セロリ、パプリカから選ばれる一種以上の乾燥野菜である、(3)に記載の密閉容器入り具材含有液状調味料。
(5)γ−アミノ酪酸を80〜300ppm含有することを特徴とする、(1)〜(4)のいずれかに記載の密閉容器入り具材含有液状調味料。
(6)水分活性が0.955未満であることを特徴とする、(1)〜(5)のいずれかに記載の密閉容器入り具材含有液状調味料。
(7)食酢、及び/又は、食塩若しくは食塩を含有する食品を含有する、(1)〜(6)のいずれかに記載の密閉容器入り具材含有液状調味料。
(8)密閉容器が、広口型容器である、(1)〜(7)のいずれかに記載の密閉容器入り具材含有液状調味料。
(9)以下の工程:
(a)具材を密閉可能な容器に投入した後、調味液を添加し、容器を密閉する工程;
(b)具材と調味液を充填した密閉容器を60〜100℃で20〜120分加熱処理する工程;及び
(c)加熱処理後、常温になるまで放置又は冷却する工程;
を含む、(1)〜(8)のいずれかに記載の密閉容器入り具材含有液状調味料の製造方法。
(10)(1)〜(8)のいずれかに記載の密閉容器入り具材含有液状調味料を使用した加熱調理食品の調理方法。
(1)試験品の調製(実施例1〜5、及び比較例1〜2)
タマネギの外皮をとり、すりおろし、又は、1mm角、4mm角、7mm角、短辺が5mmで長辺が各々15mm、40mm、60mmにカットした。続いて、すりおろし、又は各カットタマネギを熱風乾燥し、具材を調製した。
(γ−アミノ酪酸の測定)
(1)で調製した試験品を、水とクエン酸リチウム緩衝液(pH2.2)で希釈した後、0.45μmフィルターでろ過し、得られたろ液中γ−アミノ酪酸を日本電子社製のアミノ酸分析機(JCL−500/V)で分析した。
水分活性測定、水分活性測定装置(Novasina社製、TH−500 AW SPRINT)を用い、20℃±0.5℃の測定条件で定法に従い測定した。
フライパンを予備加熱し、サラダ油を薄くひいた後、薄切り豚肉約240gを中火で焼き色が付くまで加熱した。続いて、試験品の広口カップ中の具材含有調味料240gを加え、中火で5分加熱しながら肉に十分からめた。
5:非常に良好
4:良好
3:やや良い
2:やや悪い
1:悪い
5:とてもよく感じられる
4:よく感じられる
3:感じられる
2:あまり感じられない
1:ほとんど感じられない
5:非常に良好
4:良好
3:やや良い
2:やや悪い
1:悪い
各試験品の調味液中で膨潤後の具材サイズ(mm)、膨潤後の具材含有量(質量%)、水分活性、γ−アミノ酪酸(GABA)含有量(ppm)、及び官能評価結果を下記表1に示す。
(1)試験品の調製(実施例6〜9、比較例3〜4)
タマネギの外皮をとり、長辺が15mm、短辺が5mmにカットした。次に、カットしたタマネギを熱風乾燥し、具材を調製した。
(1)で調製した試験品について、試験例1と同様の方法で評価した。
各試験品の調味液中で膨潤後の具材含有量(質量%)、水分活性、γ−アミノ酪酸(GABA)含有量(ppm)、及び官能評価結果を下記表2に示す。
(1)試験品の調製(実施例10〜12、比較例5)
タマネギ、ニンジン、キャベツを長辺が20mm、短辺が5mmにカットした。続いて、各カット具材を熱風乾燥した。上記カットタマネギの一部は乾燥せずに、生のまま使用するか、−20℃で一晩冷凍した後使用した。
(1)で調製した試験品について、試験例1と同様の方法で評価した。
各試験品の具材の種類、調味液中で膨潤後の具材含有量(質量%)、水分活性、γ−アミノ酪酸(GABA)含有量(ppm)、及び官能評価の結果を下記表3に示す。
(1)試験品の調製(実施例13〜17、及び比較例6)
タマネギの外皮をとり、長辺が20mm、短辺が5mmにカットした。カットしたタマネギを熱風乾燥した。
(1)で調製した試験品をそのまま用いて下記基準にて液状調味料の評価を行った。また、同試験品について、試験例1と同様の方法で調理に用いて料理の評価を行った。
<液状調味料全体の風味>
5:非常に良好
4:良好
3:やや良い
2:やや悪い
1:悪い
<タマネギ由来の風味>
5:とてもよく感じられる
4:よく感じられる
3:感じられる
2:あまり感じられない
1:ほとんど感じられない
<具材の食べごたえ>
5:非常に良好
4:良好
3:やや良い
2:やや悪い
1:悪い
各試験品の加熱温度、加熱時間、水分活性、γ−アミノ酪酸(GABA)含有量(ppm)、及び官能評価の結果を表4に記載した。
(1)パスタソースに使用(調理例1)
市販の乾燥スパゲッティを200g茹で上げ、上記茹でたパスタと実施例15又は比較例6で得られた具材含有液状調味料240g、及び市販の缶詰のツナ70gをフライパンで、中火で3分炒め合わせた。得られたパスタについて、訓練された官能検査員5名にて、試験例1と同様の方法により官能評価を行った。得られた官能評価の結果を下記表5に示した。
沸騰したお湯400mlに実施例15、又は比較例6で得られた具材含有液状調味料240gを加えた後、溶き卵を卵1個分回し入れ、たまごスープを得た。得られたたまごスープについて、訓練された官能検査員5名にて、試験例1と同様の方法により官能評価を行った。得られた官能評価の結果を下記表5に示した。
Claims (10)
- 調味液中で膨潤後の大きさが3〜60mmである具材を、湿重量で調味料全体の20〜80質量%含有することを特徴とする、密閉容器入り具材含有液状調味料。
- 前記具材が、乾燥具材である、請求項1に記載の密閉容器入り具材含有液状調味料。
- 前記乾燥具材が、乾燥野菜である、請求項2に記載の密閉容器入り具材含有液状調味料。
- 前記乾燥野菜が、タマネギ、キャベツ、白菜、ニンジン、ネギ、セロリ、パプリカから選ばれる一種以上の乾燥野菜である、請求項3に記載の密閉容器入り具材含有液状調味料。
- γ−アミノ酪酸を80〜300ppm含有することを特徴とする、請求項1〜4のいずれか1項に記載の密閉容器入り具材含有液状調味料。
- 水分活性が0.955未満であることを特徴とする、請求項1〜5のいずれか1項に記載の密閉容器入り具材含有液状調味料。
- 食酢、及び/又は、食塩若しくは食塩を含有する食品を含有する、請求項1〜6のいずれか1項に記載の密閉容器入り具材含有液状調味料。
- 密閉容器が、広口型容器である、請求項1〜7のいずれか1項に記載の密閉容器入り具材含有液状調味料。
- 以下の工程:
(a)具材を密閉可能な容器に投入した後、調味液を添加し、容器を密閉する工程;
(b)具材と調味液を充填した密閉容器を60〜100℃で20〜120分加熱処理する工程;及び
(c)加熱処理後、常温になるまで放置又は冷却する工程;
を含む、請求項1〜8のいずれか1項に記載の密閉容器入り具材含有液状調味料の製造方法。 - 請求項1〜8のいずれか1項に記載の密閉容器入り具材含有液状調味料を使用した加熱調理食品の調理方法。
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PCT/JP2018/002850 WO2018143152A1 (ja) | 2017-01-31 | 2018-01-30 | 密閉容器入り具材含有液状調味料 |
EP18747314.5A EP3578061A4 (en) | 2017-01-31 | 2018-01-30 | LIQUID SEASONING CONTAINING INGREDIENTS PACKAGED IN AN AIR-TIGHT CONTAINER |
TW107103439A TWI727140B (zh) | 2017-01-31 | 2018-01-31 | 放入密閉容器之成分添加液狀調味料及其之製造方法、提升成分添加液狀調味料中成分之風味及口感之方法、以及加熱調理食品之調理方法 |
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TWI727140B (zh) | 2021-05-11 |
WO2018143152A1 (ja) | 2018-08-09 |
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JP6309121B1 (ja) | 2018-04-11 |
EP3578061A4 (en) | 2020-10-14 |
TW201831096A (zh) | 2018-09-01 |
US11185099B2 (en) | 2021-11-30 |
US20190350237A1 (en) | 2019-11-21 |
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