JP2019193615A - Method for protecting aroma of aqueous food - Google Patents

Abstract

To provide a method for continuing aroma and flavor which a raw material itself to be used for normal seasoning has, even after passing heat treatment and a lapse of time.SOLUTION: A method for protecting aroma contained in an aqueous food by an edible oil and fat in cooking includes: mixing 1-150 wt.% of a liquid edible oil and an aroma transition accelerating agent with the aqueous food at 60°C or less; and using the mixture for cooking. A method for producing a mixing seasoning liquid includes mixing the other component with the mixture of the aqueous food with aroma protected by the method, and the edible oil. A method for producing a processed food includes using the methods.SELECTED DRAWING: None

Description

  The present invention relates to a method for protecting the aroma of water-based foods used for processed foods, particularly moisture-containing seasonings or flavored vegetables. In particular, the present invention relates to a method for suppressing a decrease in aroma of a water-based food, which is a raw material, even when used for processed foods that are heat-treated, refrigerated or frozen.

In order to enhance the deliciousness of food, it is widely practiced in the production of processed foods to enhance the preferred aroma. In short, it can be strengthened by adding a flavor or the like obtained by extracting and concentrating a scent component. Alternatively, a more fragrant raw material can be used. There is also a device for enclosing a scent component in a microcapsule.
Patent Document 1 discloses that a liquid oil-in-water emulsion composition containing a flavor material and containing oil droplets having an average particle size of 1.2 μm or more and 80 μm or less is added to food.
Patent Document 2 describes a flavor enhancement method for flavored vegetables, which comprises adding lower fatty acids to food.
Patent Document 3 describes a method for producing a soy sauce-like seasoning including a step of heating the brewed fired soy sauce or the brewed raw soy sauce in the presence of a pentose sugar, HMF and / or a sulfur-containing compound. .

Moreover, the following prior art literature exists about the emulsifier which mixed soy sauce and fats and oils.
Patent Document 4 describes a method for producing an emulsified seasoning that emulsifies soy sauce and edible fats and oils using an emulsifier.
Patent Document 5 describes an oil-in-water type emulsified seasoning containing soy sauce, edible animal and vegetable oils and cyclodextrins.

JP-A-2015-188434 JP2018-42484 JP2018-42497 JP 59-45854 Japanese Patent Laid-Open No. 02-65760

Not only the taste, but also the aroma and flavor are important factors in the taste of food. However, since the fragrance and flavor are due to volatile components, it is inevitable that they become weaker with heat treatment and the passage of time.
In the present invention, not a method of adding a fragrance as a concentrate or extract, but a method of sustaining the fragrance and flavor of the raw materials used for normal seasoning even after heat treatment and passage of time. This is the issue.

  The gist of the present invention is a method for protecting the fragrance contained in the following aqueous foods (1) to (12) with edible oils and fats, and a method for producing a combined seasoning or processed food according to (13) to (18).

(1) In cooking, a method for protecting a fragrance contained in an aqueous food with edible oils and fats, and with respect to the aqueous food, 1 to 150% by weight of liquid edible oil and a fragrance migration accelerator is 60 ° C. The method is characterized in that the mixture is used for cooking after mixing at a temperature of 1.
(2) The method according to (1), wherein the scent migration accelerator is an emulsifier or alcohol of HLB 10 or higher.
(3) The method according to (2), wherein the alcohol is an alcohol having an alcohol content of 30% or more.
(4) The method according to any one of (1) to (3), wherein the aqueous food is any one of a seasoning, a flavored vegetable, and a citrus fruit containing 30% by weight or more of moisture.
(5) The method according to (4), wherein the seasoning is one of soy sauce, miso, soy sauce, sauces, and an extract of livestock products, marine products, vegetables, fruits, or herbs with water and / or alcohol.
(6) The method according to (4), wherein the flavored vegetable is a raw flavored vegetable.
(7) The method according to (4) or (6), wherein the flavored vegetable is any one of ginger, garlic, parsley, celery, onion, pacchi, long onion, ginger, large leaf, and wasabi.
(8) The method according to (4), wherein the citrus fruit is any one of lemon, yuzu, kabosu and sudachi.
(9) (1) to (8), characterized in that 0.05 to 10% by weight of an emulsifier and / or 0.1 to 50% by weight of an alcohol is added as a fragrance transition accelerator to an aqueous food. Either way.
(10) Any of (2) to (9), wherein the emulsifier is any of sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, sodium stearoyl lactate, enzyme-treated lecithin, kiraya extract, lecithin, or a mixture thereof. That way.
(11) The method according to any one of (2) to (10), wherein the alcohol is an alcoholic beverage, a fermented seasoning, or a mixture thereof.
(12) The method according to any one of (1) to (11), wherein the edible liquid oil is a vegetable oil.

(13) A method for producing a combined seasoning, comprising mixing other ingredients with a mixture of a scent-protected aqueous food and edible oil by any one of the methods (1) to (12).
(14) A method for producing a processed food, characterized in that a mixture of a scent-protected aqueous food and edible oil, or a combined seasoning of (13) is used for cooking, by any of the methods (1) to (12) .
(15) The method according to (14), wherein the processed food is heat-treated and / or stored after the mixture of the aqueous food and the edible oil.
(16) The method according to any one of (13) to (15), wherein the combined seasoning liquid is one of a pickling seasoning liquid or a sauce seasoning liquid.
(17) The method according to any one of (14) to (16), wherein the processed food includes meat, vegetables or rice.
(18) The method according to any one of (14) to (17), wherein cooking includes a heat treatment at 70 ° C. or higher.

  Since the method of the present invention protects the scent of an aqueous food, in particular the scent of moisture-containing seasonings or flavored vegetables, the processed food produced using the aqueous food that protects the scent is subjected to heat treatment and the passage of time. Even if it passes through, it can be set as the food which has a stronger fragrance and flavor. Without using special additives, flavors, etc., it is possible to suppress and maintain a decrease in the fragrance of the seasonings and flavored vegetables that are normally used.

6 is a diagram showing the results of sensory evaluation of Example 1. FIG. 6 is a diagram showing the results of sensory evaluation of Example 2. FIG. 6 is a diagram showing the results of sensory evaluation of Example 3. FIG. It is a figure which shows the result of the sensory evaluation of Example 4. 10 is a diagram showing the results of sensory evaluation of Example 5. FIG. It is a figure which shows the result of the sensory evaluation of Example 6. It is a figure which shows the result of sensory evaluation of Example 7. It is a figure which shows the result of the sensory evaluation of Example 8. It is a figure which shows the result of the sensory evaluation of Example 9. It is a figure which shows the result of the sensory evaluation of Example 10.

The present invention is a method for protecting the aroma of an aqueous food used for cooking. For example, soy sauce and miso have not only a taste but also a peculiar scent, but the volatile scent becomes weaker after heat treatment or time elapses. Rather than mixing these seasonings directly into the seasoning liquid, by mixing them with liquid oil and “fragrance transfer accelerator” (emulsifier, alcohol, etc.) at a temperature of 60 ° C. or lower, and then mixing them with the seasoning liquid The soy sauce and miso scents are transferred to the fats and oils, making it less volatile and protected. These protected scents are felt as a flavor when eating. These protected scents can be felt more when microwave heating is performed during eating.
The mixing temperature may be room temperature. Since the scent component is volatilized by heat treatment or the like, 60 ° C. or lower, 55 ° C. or lower, 50 ° C. or lower, 45 ° C. or lower, or 40 ° C. or lower is preferable.

  In the present invention, “scent or flavor” means an odor derived from a volatile component contained in a food material, which gives a flavor unique to each food material. The scent is the scent felt from the nose, and the flavor can be distinguished from the scent felt from the mouth through the nose when eating food.

In the present invention, “protection of fragrance or flavor” is included in the food material by mixing the food material with fat and oil and a fragrance migration accelerator (emulsifier, alcohol, etc .; hereinafter also simply referred to as a migration accelerator). It is to protect for a long time by transferring volatile components into fats and oils and making them difficult to volatilize. Since it is difficult to volatilize, it becomes difficult to reduce by heat treatment or the passage of time. When eating, the aroma in the fat spreads in the mouth, and the flavor is felt strongly. Moreover, when it heats at the time of eating, the fragrance in fats and oils spreads by heating.
In the present invention, the “aqueous food” is a food based on water, and contains at least 30% by weight of water and can be mixed with water. A scent component etc. are contained in the water phase instead of a dried product or an emulsion. The aqueous food need not be a single product, and may be a mixture of a plurality of aqueous foods. Moreover, it may not be a complete solution but may contain insoluble materials.
Specifically, it is a food having a fragrance such as water-containing seasonings such as miso, soy sauce, and extract, flavored vegetables, and citrus fruits. The present invention is a food material used for seasoning processed foods in particular, and is suitable for protecting the scents contained in aqueous foods that affect the scent and flavor of processed foods.

  The present invention is a method for protecting the scent or flavor of a water-containing seasoning or flavored vegetable contained in a seasoning liquid used for seasoning a scented aqueous food, particularly processed foods, which comprises other diluted components in the aqueous food It is a method of protecting the scent of an aqueous food with fats and oils by mixing the aqueous food with liquid edible oil and a migration accelerator before mixing.

  In the present invention, the “other dilution component” means moisture derived from another material that dilutes the concentration of the scent component of the aqueous food. If the aqueous food is diluted by adding water to the aqueous food before bringing it into contact with the oil and fat and the migration accelerator, the effect of protecting the scent component of the aqueous food with the oil will be weakened. Therefore, it is preferable to contact the scented aqueous food alone with the fats and oils and the migration promoter. However, when using a plurality of scented aqueous foods, a plurality of aqueous foods are mixed even if they are contacted individually. Then, it may be contacted with fats and oils and an emulsifier. It is important to contact the fats and migration promoters before mixing with "other diluting ingredients" that do not contain the scent that you want to protect. Depending on the aqueous food, some dilution may be used, but it is preferable to dilute 3 times or less, preferably 2.5 times or less, or 2 times or less. When mixing multiple water-based foods, if one water-based food is diluted more than 3 times due to the other water-based food, it should be mixed separately after contacting with oils and fats and migration promoters. preferable.

  In the present invention, the aqueous food may be anything as long as it has a scent to be protected. Since most of the scent components are oil-soluble, the scent components can be protected by the method of the present invention. In particular, aqueous foods used for seasoning processed foods are suitable for applying the present invention because they are placed in an environment where the fragrance is lowered, such as heat treatment, refrigeration and frozen storage. Specific examples include seasonings, flavored vegetables, and citrus fruits containing 30% by weight or more of moisture.

  In the present invention, the seasoning containing 30% by weight or more of moisture is a flavoring seasoning represented by soy sauce and miso. Other examples include soy sauces such as bean plate sauce, potato noodle sauce, XO sauce, gochujang, oyster sauce, Uster sauce, Nakano sauce, ketchup, tomato sauce, etc. used in Chinese and Korean cuisine. Moisture is about 70% by weight for soy sauce, 30-40% by weight for miso, and about 55-65% by weight for other soy sauces and sauces. Furthermore, extracts of livestock products, marine products, vegetables, fruits, or herbs with water and / or alcohol are also included in the seasoning of the present invention. When using an extract, it is preferable to use an extract having a Brix of 10 or more. The more concentrated, the easier the scent to migrate, and Brix 15 or more, 20 or more, 25 or more, 30 or more is preferable. Conversely, if it is thin, the scent component is thin and not effective.

In the present invention, a flavored vegetable is any object that contains a volatile scent component. Examples include ginger, garlic, parsley, celery, onion, pacchi, leeks, ginger, large leaves, wasabi and the like. These are preferably used by being chopped, such as grated or chopped, so that a fragrance is easily produced.
In the present invention, the citrus fruit is a citrus fruit used for aroma typified by lemon, yuzu, kabosu and sudachi. The fruit may be used by chopping it as it is or as a juice.

  In the present invention, any edible oil can be used as long as it is an edible liquid oil that can be mixed with a food material. Specific examples include vegetable oils such as soybean oil, rice oil, canola oil, safflower oil, sunflower oil, cottonseed oil, corn oil and rapeseed oil. Rice oil, canola oil, etc., which are weak in their own taste, have versatility without affecting the taste of the food, but may have fragrances such as sesame oil and olive oil depending on the intended food. Oils and fats having a low melting point can be used as liquid oils by heating as long as they are liquids at 60 ° C. or lower. Alternatively, it can be used in a liquid state by mixing with liquid oil. It is preferable to use at a temperature at which the target fragrance does not volatilize.

  The addition amount of fats and oils is 1-150 weight% with respect to the scented aqueous food. It can be appropriately adjusted depending on the strength of the scent of the aqueous food and the strength of the scent required for the final food. If the amount is too small, the scent-protecting effect is not sufficiently exhibited. If the amount is too large, the flavor of the oil becomes too strong. When the final food is a deep-fried food, the effect of oil flavor is small even if the amount of fat added is large. The lower limit is 1% by weight or more, 2% by weight or more, 3% by weight or more, 4% by weight or more, preferably 5% by weight or more. The upper limit is 150% or less, 120% or less, 100% or less, 90% or less, 80% or less, 70% or less, 60% or less, 50% or less, or 40% or less. Therefore, it is preferably 1 to 100% by weight, 2 to 90% by weight, 3 to 80% by weight, 4 to 70% by weight, and 5 to 60% by weight. More preferably, they are 5-50 weight% and 5-40 weight%.

In the present invention, any scent transition accelerator may be used as long as it has a property of accelerating the transition of the scent component contained in the aqueous food into the liquid oil. Typical ones are emulsifiers and alcohols. A protein having an emulsifying action can also be used.
Among the emulsifiers, the effect of an emulsifier of HLB 10 or higher is preferable. In the present invention, the HLB10 or higher emulsifier may be any emulsifier that produces an oil-in-water emulsified state that can be used in foods. Specifically, sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, sodium stearoyl lactate, enzyme-treated lecithin, quilla extract, lecithin and the like are exemplified. If an emulsifier having a weak flavor of the emulsifier itself is selected, the versatility is high and preferable. For example, sucrose fatty acid esters are suitable because they are less affected by their own flavor.

In the present invention, an emulsifier is used, but it need not be an emulsion. The presence of the emulsifier is sufficient if it fulfills the function of assisting the scent of the aqueous food to transfer to the fats and oils. Therefore, it is not necessary to make a homogeneous emulsion, and it is not necessary to maintain the emulsified state, especially after the scent has moved to the fats and oils, and they may be separated. From the standpoint of practicality, it is not necessary to maintain a homogeneous emulsion when using seasonings containing various seasonings, flavored vegetables and other ingredients in various formulations.
Specifically, an effect is obtained by adding fats and oils and an emulsifier to an aqueous food and mixing them by hand for several minutes. In mass production, mixing may be performed using a stirring device such as a mixer. The standing time after stirring described in the examples describes the time that was actually left standing in the work such as preparation of other raw materials, and does not mean that the standing time is necessary. .

  The amount of the emulsifier added is 0.05 to 10% by weight with respect to the scented aqueous food. It can be appropriately adjusted depending on the aqueous food or the final food. The lower limit is 0.05% by weight or more, 0.1% by weight or more, 0.2% by weight or more, 0.3% by weight or more, 0.4% by weight or more, and 0.5% by weight or more. The upper limit is 10% or less, 9% or less, 8% or less, 7% or less, 6% or less, 5% or less. Therefore, it is preferably 0.1 to 10% by weight, 0.2 to 9% by weight, 0.3 to 8% by weight or less, 0.4 to 7% by weight, more preferably about 0.5 to 5% by weight. An amount is preferred. Alternatively, the ratio (weight ratio) of the oil and fat to the emulsifier is 1: 0.002 to 1: 1.5, preferably 1: 0.008 to 1: 1.5, more preferably 1: 0.01 to 1: It is preferable to use an emulsifier of about 1.2% by weight.

  In the present invention, the alcohol may be any alcohol that can be used for food. Ethanol is preferable. Ethanol does not have to be highly pure, and alcoholic beverages having a alcohol content of 30% or more and fermented seasonings can be used. For example, Ajiro Y (manufactured by MC Food Specialties), Sakashio No. 8 (manufactured by MC Food Specialties), fermented seasoning liquid taste syrup D (manufactured by Takara Shuzo) and the like can be used. Even if the alcohol content is lower than 30%, there is an effect, but since the scent of the aqueous food is diluted, 30% or more is preferable. Preferably they are 35% or more and 45% or more.

  The addition amount of alcohol is 0.1 to 50% by weight with respect to the scented aqueous food. It can be appropriately adjusted depending on the aqueous food or the final food. The lower limit is preferably 0.1% by weight or more, 0.2% by weight or more, 0.3% by weight or more, 0.4% by weight or more, preferably 0.5% by weight or more, 1% by weight or more, 2 % By weight or more and 2.5% by weight or more. The upper limit is 50% by weight or less, 45% by weight or less, 40% by weight or less, 35% by weight or less, 30% by weight or less, and 25% by weight or less. Accordingly, the amount is preferably about 0.1 to 45% by weight, 0.3 to 40% by weight, 0.4 to 40% by weight, 1 to 30% by weight, more preferably about 2.5 to 25% by weight. . Alternatively, the ratio (weight ratio) of fats and oils is 1: 0.002 to 1: 1.5, preferably 1: 0.008 to 1: 1.5, more preferably 1: 0.01 to 1: It is preferable to use about 1.2% by weight of alcohol.

The present invention is a process for producing a processed food, characterized in that an aroma-protected aqueous food is used for seasoning.
In the present invention, the processed food is a food prepared by seasoning raw materials such as meat, vegetables, rice, and noodles with a seasoning liquid containing the aqueous food with the scent protected according to the present invention. Specifically, it is a variety of side dishes, such as fried foods, grilled foods, and fried foods, where the flavor and flavor of the seasoning liquid are important factors. In particular, foods that are not eaten immediately after production but are refrigerated, frozen, and warmed again in the microwave when eating are likely to lose their fragrance, but the present invention suppresses a decrease in fragrance of these foods. be able to.

In the present invention, the seasoning liquid is a liquid in which materials for adding taste and aroma used for seasoning foods are mixed. Specifically, the seasoning liquid for pickling used to prepare food ingredients, the sauce for seasoning added during cooking, the sauce for cooking food ingredients after cooking, and the seasoning liquid for sauces It is a liquid mixture that is added to raw or heated foods to give taste and aroma. Generally called a seasoning liquid. When mass-producing food, seasonings are often mixed in advance and used as a combined seasoning liquid.
In addition to seasonings and ingredients that impart salty, sweet, umami, bitter, and sour taste, the seasoning liquid includes additives that impart richness and mellowness, thickeners that affect physical properties such as viscosity, etc. Various seasonings and food materials are used depending on the target food, such as spices, flavoring vegetables, and other additives. Any component may be added after protecting the scent of the aqueous food according to the present invention.

The food using the seasoning of the present invention is, for example, livestock meat, chicken, or fish meat, soaked in the seasoning liquid of the present invention, and then cooked, or after cooking, the seasoning of the present invention It is a food seasoned with liquid. It is good also as foodstuffs containing vegetables etc. with meat. Moreover, it can also be used as a seasoning for vegetables, rice, potatoes, beans and the like.
Moreover, after cooking, those foods may be stored in a hot box, stored at room temperature, refrigerated or frozen. The seasoning liquid of this invention is useful for the foodstuff preserve | saved on the severe conditions where a fragrance is easy to lose | disappear. Chilled foods and frozen foods are often eaten by heating in a microwave oven after a certain storage period, and the present invention is effective for such foods.

  Examples of the present invention will be described below, but the present invention is not limited thereto.

Chicken Tatsuta Fried Pickling Liquid Chicken thighs are cut to a size of about 20-30 g, and each seasoning is used in an amount of 20% by weight with respect to raw chicken thighs using the four types of seasoning liquid shown in Table 1. The solution was soaked for 1 hour. The soaked liquid was cut, clothes were applied, and primary oil washes (175 ° C for 90 seconds), steaming (100 ° C for 6 minutes), and secondary oil cakes (175 ° C for 90 seconds) were performed. The chicken fried Tatsuta fried was cooled and stored frozen. The emulsifier used is sucrose fatty acid ester (S-1670) manufactured by Mitsubishi Chemical Foods Corporation. The seasoning solution is prepared by first stirring soy sauce, garlic, ginger, soybean oil, and emulsifier for 1 minute by hand, and then allowing to stand for about 1 hour. Then, water and other ingredients (salt, sodium glutamate, starch, pepper, phosphorus) Acid salt, sugar, refined sake, frozen whole egg, emulsified oil and fat) and added for 2 minutes with a home mixer.
Frozen Tatsuta fried food was cooked in a microwave oven and sensory evaluation was performed on the flavor by five specialist panels. The evaluation criteria for sensory evaluation are the soy sauce, garlic, and ginger scents, the scent of the sample contained in the mouth as the reference (0), and for the test example, “−3: very weak, −2 : Weak, −1: Slightly weak, 0: Same, +1: Slightly strong, +2: Strong, +3: Very strong ”.
The results are shown in FIG. It was confirmed that the use of oil and emulsifier in the seasoning liquid is important for fragrance protection.

<HLB of emulsifier>
Using the seasoning liquid using the six types of emulsifiers shown in Table 2, chicken Tatsuta fried was produced in the same manner as in Example 1, and sensory evaluation was performed on the flavor.
The results are shown in FIG. It was confirmed that the flavor was markedly protected by using an emulsifier having an HLB of 10 or more.

Types of emulsifiers (emulsifiers other than sucrose fatty acid esters)
The effects of emulsifiers having an HLB of 10 or more other than sucrose fatty acid esters shown in Table 3 were confirmed by the same method as in Example 1. The emulsifiers used were polyglycerin fatty acid ester (Poem J-0081HV) manufactured by Riken Vitamin Co., Ltd. and hexaglycerin monoester (MS-5S) manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.
The results are shown in FIG. When HLB was 10 or more, it was confirmed that the same effect was obtained regardless of the type of emulsifier.

Addition amount of emulsifier As shown in Table 4, the addition amount of the emulsifier was changed, and their effects were confirmed by the same method as in Example 1.
The results are shown in FIG. The amount of emulsifier added is 0.18% by weight (Test Example 1), and 0.36 to 3.57% by weight (Test Examples 2 to 6), with respect to the weight of the aqueous food (soy sauce, garlic, ginger). It was confirmed. In the addition amount of the emulsifier with respect to the addition amount of fats and oils, an effect was observed at 0.56% by weight (Test Example 1), and an obvious effect was confirmed at 1.11 to 11.11% by weight (Test Examples 2 to 6).

Addition amount of oil As shown in Table 5, the addition amount of oil was changed, and the effects thereof were confirmed by the same method as in Example 1.
The results are shown in FIG. The amount of oil added is 3.6% by weight (Test Example 1) with respect to the weight of the aqueous food (soy sauce, garlic, ginger), and 7.1 to 71.1% by weight (Test Examples 2 to 7). It was confirmed.

The birch fillet cut into about 70 g of baked salmon was soaked in each seasoning liquid (75 wt%: anti- boiled salmon fillet) for 2 hours using the four types of seasoning liquid shown in Table 6. The soaking solution was cut and stored frozen. After thawing with running water, it was baked in a convection oven at 250 ° C. for 4 minutes, cooled and stored frozen. The seasoning liquid was first stirred with soy sauce, vegetable oil and emulsifier for 1 minute, then left to stand for 30 minutes, and then mixed with water and other ingredients (water candy) for 2 minutes with a home mixer. It was cooked in the range, and sensory evaluation was performed about the flavor by five special panels. The evaluation criteria for the sensory evaluation are the soy sauce aroma as a reference (0), and the test example is “−3: very weak, −2: weak, −1: slightly weak, 0: same, +1: slightly It was set as a 7-level comparative evaluation of “Strong, +2: Strong, +3: Very strong”.
The results are shown in FIG. It was confirmed that the blending of the seasoning liquid of the present invention was effective even when used as a soaked broth.

Chicken thighs cut to about 10 g for yakitori yakitori were soaked for 30 minutes in a soy sauce-based seasoning liquid (25% by weight: raw chicken thighs). The soaked liquid was cut, boiled (at 100 ° C. for 5 minutes), and baked in a convection oven at 280 ° C. for 4 minutes. Apply the finishing sag of the four types shown in Table 7 on the surface of the grilled chicken after baking so that the sauce of 20% by weight adheres to the weight of the meat after heating. Stir. After cooling, it was stored frozen. The seasoning liquid was prepared by first stirring soy sauce, canola oil, and emulsifier for 1 minute by hand, then allowing to stand for 30 minutes, and then mixing the other ingredients and heating until the heating yield reached 90%.
The frozen yakitori was cooked in a microwave oven, and sensory evaluation was performed on the flavor by five specialist panels. The evaluation criteria for the sensory evaluation are the soy sauce aroma as a reference (0), and the test example is “−3: very weak, −2: weak, −1: slightly weak, 0: same, +1: slightly It was set as a 7-level comparative evaluation of “Strong, +2: Strong, +3: Very strong”.
The results are shown in FIG. It was confirmed that the use of the seasoning liquid of the present invention was effective in protecting the flavor even when it was used for finishing the yakitori.

Tomato sauce was prepared by mixing and heating each of the four types of ingredients shown in Chicken Rice Table 8 until the heating yield was 83 wt%. 40 g of tomato sauce, 0.3 g of consomme and salt and pepper were mixed with 100 g of cooked rice to prepare chicken rice, which was cooled and stored frozen. Tomato ketchup, emulsifier and / or soybean oil were mixed and stirred for 1 minute by hand first and used after standing for 30 minutes.
Frozen chicken rice was cooked in a microwave oven, and sensory evaluation was performed on the flavor by five specialist panels. The evaluation criteria for the sensory evaluation are tomato ketchup scent as a reference (0), and for the test example, “−3: very weak, −2: weak, −1: slightly weak, 0: same, +1: Slightly strong, +2: strong, +3: very strong, ”a 7-step comparative evaluation.
The results are shown in FIG. Regarding the scent of chicken rice tomato ketchup, it was confirmed that the blending of the seasoning liquid of the present invention was effective in protecting the scent.

Spring rolls were prepared by mixing and heating the raw materials of the two types shown in Table 9 until the heating yield reached 86% by weight. 30g of wrappings were wrapped in spring rolls and stored frozen. The oyster sauce and the emulsifier and / or canola oil were mixed and stirred by hand for 1 minute and used after standing for 30 minutes.
Frozen spring rolls were cooked with oil, and sensory evaluation was performed on the flavor by five specialist panels. The evaluation criteria for sensory evaluation are the oyster sauce scent as a reference example (0), and for the test example, “−3: very weak, −2: weak, −1: slightly weak, 0: same, +1: Slightly strong, +2: strong, +3: very strong, ”a 7-step comparative evaluation.
The results are shown in FIG. Also for the spring roll oyster sauce, it was confirmed that the composition of the present invention was effective in protecting the flavor.

The effect of the present invention was confirmed with a simple system. The scent after adding water to "soy sauce only" or "soy sauce + oil + emulsifier" was compared by sensory evaluation.
In the composition shown in Table 10, each other than water was weighed, covered, and shaken well by hand for about 1 minute. After leaving still for about 5 minutes, water was added and shaken by hand to make a sample. 30 g of each sample was placed in 50 mL of Falcon, weighed before heating, heated to 85 ° C. with a hot water bath, and heated while stirring in an open system for 5-10 minutes while stirring. After heating, the lid was immediately covered, and when it was cooled, the weight was measured, and the evaporated content was supplemented with water for sensory evaluation.
Using the fragrance from the nose of the sample before heating in each test section as the standard (0), the fragrance strength, quality, and different flavor (mainly the flavor of the emulsifier) were compared and evaluated with the following scores.
Strength of fragrance Score 0: Same as standard, -1: Slightly weak, -2: Weak, -3: Very weak Scent quality 〇: Original scent of soy sauce, △: Slightly different quality from original scent of soy sauce , ×: The quality has changed greatly from the original scent of soy sauce. Different flavor 〇: No unusual flavor, △: Slightly different flavor, but not to be worried about, ×: Feeling the different flavor as worrisome From the results of sensory evaluation, A substance satisfying all of fragrance strength of −0.5 or more, fragrance quality of △ or more, and different flavors such as emulsifiers of △ or more was judged as good.

  The results are shown in Table 10. Test Examples 1-3, 6, and 7 were good results. In Test Example 4, the flavor of the emulsifier was a concern. In Test Example 5, a sufficient effect was not obtained because the amount of oil added was small. Test Example 8 was not preferable because the flavor of the oil became too strong and the scent of soy sauce was felt weak.

In the same manner as in Example 10, the scent after adding water to “lemon juice only” or “lemon juice + oil + emulsifier” and heating was compared by sensory evaluation.
Samples were prepared in the same manner as in Example 10 using the formulation shown in Table 11, and sensory evaluation was also performed according to the same criteria. Regarding the quality of the scent, the evaluation criteria were: ○: the original scent of lemon, △: the quality slightly changed from the original scent of lemon, and x: the quality changed significantly from the original scent of lemon.

  The results are shown in Table 11. Test Examples 1-3, 6, and 7 were good results. In Test Example 4, the flavor of the emulsifier was a concern. In Test Example 5, a sufficient effect was not obtained because the amount of oil added was small. In Test Example 8, the flavor of the oil became too strong and the lemon scent was felt weak, which was not preferable.

In the same manner as in Example 10, the fragrance after heating by adding water to “oyster sauce only” or “oyster sauce + oil + emulsifier” was compared by sensory evaluation.
Samples were prepared in the same manner as in Example 10 using the formulation shown in Table 12, and sensory evaluation was also performed according to the same criteria. Regarding the quality of the scent, the evaluation criteria were: ○: original scent of oyster sauce, △: quality slightly changed from the original scent of oyster sauce, x: quality changed significantly from the original scent of oyster sauce.

  The results are shown in Table 12. Test Examples 1-3, 6, and 7 were good results. In Test Example 4, the flavor of the emulsifier was a concern. In Test Example 5, a sufficient effect was not obtained because the amount of oil added was small. In Test Example 8, the flavor of the oil became too strong, and the odor of the oyster sauce was felt weak, which was not preferable.

  The aqueous foods used in Examples 10 to 12 contain different scent components, but it was confirmed that the scent can be protected by adding the same amount of oil and emulsifier. . From these results, it was shown that the addition amount of the emulsifier to the aqueous food is preferably 0.05 to 10% by weight, and the addition amount of the oil is preferably 1.0 to 150% by weight.

<Effect of alcohol>
Seasoning liquids for grilled rice balls with five types of blending shown in Table 13 were prepared. Soy sauce, rice oil and emulsifier, or alcohols were mixed and stirred for 1 minute by hand first and allowed to stand for 30 minutes before use. As the alcohol, an alcohol-containing seasoning (Ajiro Y, manufactured by MC Food Specialties: alcohol content 50%), a 50% ethanol solution, or a 30% ethanol solution was used. 80g of cooked rice was molded into a rice ball shape, and one of the seasoning liquids shown in Table 3 was applied to the surface and baked in the oven at 290 ° C for 1 minute each. After frozen storage at −20 ° C., it was thawed and heated by heating in a 500 W microwave for 2 minutes 30 seconds.
Sensory evaluation was performed on the flavor by five specialist panels. The evaluation criteria for sensory evaluation are as follows: for the soy sauce scent, the scent from the nose of the sample contained in the mouth is the reference (0), and for the test example, “−3: very weak, −2: weak, − “1: slightly weak, 0: same, +1: slightly strong, +2: strong, +3: very strong”.
The results are shown in FIG. It was confirmed that even if alcohol was used instead of the emulsifier, the effect of protecting the fragrance was exhibited as in the case of the emulsifier. Alcohol was effective even at an alcohol concentration of 30%, and a higher effect was obtained at 50%.

According to the present invention, it is possible to provide a seasoning liquid that does not easily deteriorate even when the fragrance and flavor of the raw material itself are subjected to heat treatment and the passage of time. Moreover, the processed food with which the fragrance using the seasoning liquid cannot fall easily can be provided.

The gist of the present invention is a method for protecting the fragrance contained in the following aqueous foods (1) to (12) with edible oils and fats, and a method for producing a combined seasoning liquid or processed food according to (13) to (18).

(13) A method for producing a combined seasoning liquid , comprising mixing other ingredients into a mixture of a fragrance-protected aqueous food and edible oil by any one of the methods (1) to (12).
(14) A method for producing a processed food, characterized in that a mixture of a scent-protected aqueous food and edible oil, or a combined seasoning liquid of (13) is used for cooking, by any of the methods (1) to (12) .
(15) The method according to (14), wherein the processed food is heat-treated and / or stored after the mixture of the aqueous food and the edible oil.
(16) The method according to any one of (13) to (15), wherein the combined seasoning liquid is one of a pickling seasoning liquid or a sauce seasoning liquid.
(17) The method according to any one of (14) to (16), wherein the processed food includes meat, vegetables or rice.
(18) The method according to any one of (14) to (17), wherein cooking includes a heat treatment at 70 ° C. or higher.

Claims (18)

  In cooking, a method for protecting a fragrance contained in an aqueous food with edible oils and fats, comprising 1 to 150% by weight of a liquid edible oil and a fragrance migration accelerator at a temperature of 60 ° C. or less Mixing and then using the mixture for cooking.   The method according to claim 1, wherein the scent migration accelerator is an emulsifier or alcohol of HLB 10 or more.   The method according to claim 2, wherein the alcohol is an alcohol having an alcohol content of 30% or more.   The method according to any one of claims 1 to 3, wherein the aqueous food is any of a seasoning, a flavored vegetable and a citrus fruit containing 30% by weight or more of water.   The method according to claim 4, wherein the seasoning is any one of soy sauce, miso, soy sauce, sauces, and an extract of livestock products, marine products, vegetables, fruits, or herbs with water and / or alcohol.   The method according to claim 4, wherein the flavored vegetable is a raw flavored vegetable.   7. The method according to claim 4 or 6, wherein the flavored vegetable is any one of ginger, garlic, parsley, celery, onion, pacchi, leeks, ginger, large leaves, and wasabi.   The method according to claim 4, wherein the citrus fruit is any one of lemon, yuzu, kabosu and sudachi.   The method according to any one of claims 1 to 8, wherein 0.05 to 10% by weight of an emulsifier and / or 0.1 to 50% by weight of an alcohol is added as a fragrance transfer accelerator to an aqueous food.   The method according to any one of claims 2 to 9, wherein the emulsifier is any one of sucrose fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester, polysorbate, sodium stearoyl lactate, enzyme-treated lecithin, kiraya extract, lecithin or a mixture thereof.   The method according to any one of claims 2 to 10, wherein the alcohol is an alcoholic beverage, a fermented seasoning or a mixture thereof.   12. The method according to any one of claims 1 to 11, wherein the edible liquid oil is a vegetable oil.   A method for producing a combined seasoning, comprising mixing other ingredients with a mixture of a scent-protected aqueous food and edible oil by the method according to any one of claims 1 to 12.   A method for producing a processed food, comprising using a mixture of a scent-protected aqueous food and edible oil according to any one of claims 1 to 12 or the combined seasoning of claim 13 for cooking.   15. The method of claim 14, wherein the processed food is heat treated and / or stored after the addition of the mixture of aqueous food and edible oil.   The method according to any one of claims 13 to 15, wherein the combined seasoning liquid is either a soaking seasoning liquid or a sauce seasoning liquid.   17. The method according to any one of claims 14 to 16, wherein the processed food includes meat, vegetables or rice. The method according to any one of claims 14 to 17, wherein the cooking includes a heat treatment at 70 ° C or higher.

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