JP2019205416A - Manufacturing method of desalinated cooked article and repast method - Google Patents

Abstract

To provide a manufacturing method of a desalinated cooked article having no deterioration of deliciousness as a cooked article such as umami and flavor since salt content is removed, and a repast method.SOLUTION: There is provided a manufacturing method of a desalinated cooked article including a setting process for setting target saline equivalent of a desalinated cooked article Aat lower value than saline equivalent of a target cooked article A, a determination process for determining amount for reducing saline equivalent of at least one kind of used seasoning for achieving the target saline equivalent A, a cooking process for cooking the desalinated cooked article by using the desalination seasoning of which saline equivalent is reduced with amount determined in the determination process, in which the saline equivalent Ais total amount of saline equivalent of each food materials used for manufacturing the target cooked article, and saline equivalent of each food materials is amount calculated based on actual value or the Standard Tables of Food Composition in Japan. There is provided a repast method of the desalinated cooked article by adding salt content of not more than the target saline equivalent A1 when repast to the desalinated cooked article obtained by the manufacturing method of the desalinated cooked article.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a desalted cooked product and a method for eating.

Salt (sodium chloride) is used for seasoning and processing of cooked products. Moreover, sodium and potassium, which are constituents of salt such as salt, are essential nutrients of the human body.
However, excessive intake of sodium may be a cause of health problems such as heart diseases such as hypertension and vascular diseases. It is preferable that the elderly who are particularly susceptible to the above-mentioned diseases reduce sodium intake.
Here, in order to reduce the intake of sodium, the subject who takes the cooked product may be required to take the cooked product in which the amount of salt used is reduced in seasoning and processing.
On the other hand, when the amount of salt contained in the cooked product is reduced, the deliciousness of the cooked product may be impaired. Here, the deliciousness of the cooked product is, for example, umami or flavor.
Conventionally, a substance that is different from salt and has a salty taste (hereinafter sometimes referred to as a “salt substitute substance”) in order to reduce sodium intake without impairing the umami or flavor of the cooked product. A method of using (for example, see Patent Document 1) and a method of using a substance that enhances salty taste (hereinafter sometimes referred to as “salt taste enhancing substance”) when coexisting with salt (for example, see Patent Document 2) ) Etc. are known.

JP 2002-345430 A JP 2011-062172 A

  However, in the conventional techniques described in Patent Document 1 and Patent Document 2, a subject who eats a cooked product using the conventional technique ingests additives such as salt substitutes and salty taste enhancing substances instead of salt. It is required to do. In addition, instead of the seasoning containing salt such as soy sauce, the salt substitute substance and the salt enhancing substance are added and cooked, so the umami and flavor of the seasoning containing salt are not supplemented, and the taste and flavor of the cooked product are not supplemented. Difficult to balance.

  The present invention has been made in view of the above circumstances, and provides a method for producing a desalted cooked product and a method for eating it that have salt removed and have a delicious taste as a cooked product such as umami and flavor.

That is, the present invention includes the following aspects.
Method for producing desalted cooked according to the first aspect of the present invention includes: a setting step of the target sodium chloride equivalent A ₁ of the desalination cooked, set to a value lower than the sodium chloride equivalent A ₀ of the target cooked in order to achieve the target sodium chloride equivalent a _1, the amount reduced determined a determination step of determining a quantity of reducing the sodium chloride equivalent of the at least one seasoning to be used, the sodium chloride equivalent in the determination step A cooking step of cooking the desalted cooked product using the desalted seasoning thus prepared, wherein the salt equivalent amount A ₀ is equivalent to the salt of each food used for manufacturing the target cooked product. The amount of salt corresponding to each ingredient is an amount calculated based on an actual measurement value or a Japanese food standard ingredient table.
The proportion of the target sodium chloride equivalent A ₁ with respect to the sodium chloride equivalent A ₀ may be 55% or less.
The desalting seasoning is obtained by desalinating a seasoning using a desalting apparatus, and the desalting apparatus separates the seasoning or a diluted product thereof into moisture and a substance other than the moisture. A separation unit, a demineralization unit that generates demineralized water from which salt has been removed from the water separated from the separation unit, the substance separated from the separation unit, and the demineralized water generated by the demineralization unit And a mixing unit that prepares the desalted seasoning by mixing.
Even if the ratio of the salt equivalent amount B ₁ after reducing the amount determined in the determination step to the salt equivalent amount B ₀ of the seasoning before the desalting treatment by the desorption device is 50% or less Good.
In just before the end of the cooking process, it may be furnished to taste by adding salt so as not to exceed the target sodium chloride equivalent A _1.
The seasoning may be at least one selected from the group consisting of soy sauces, vinegars, miso, soup stock, ketchup, mayonnaise, dressings and sauces.
In the cooking step, the foodstuff or the mixture thereof may be desalted once or more.
The manufacturing method of the desalted cooking product according to the first aspect may further include a freezing step of freezing the desalted cooking product after the cooking step.

The method for eating a desalted cooked product according to the second aspect of the present invention is equivalent to the target salt at the time of eating the desalted cooked product obtained by the method for producing a desalted cooked product according to the first aspect. a method of adding the salt so as not to exceed the amount a _1.

  According to the method for producing a desalted cooked product of the above aspect, the salt content can be removed from the cooked product as compared with the case of producing using a general salt-reducing seasoning, and the taste as a food such as umami and flavor is improved. The prepared desalted cooking product can be provided. According to the method of eating a desalted cooked product of the above aspect, a desalted cooked product having a delicious taste as a food such as umami and flavor while reducing the intake of salt compared to eating a normal cooked product. You can eat.

≪Method for manufacturing desalted cooked food≫
The manufacturing method of the desalted cooking product of this embodiment is a method including the setting process shown below, the determination process, and the cooking process.
In the setting step, a target sodium chloride equivalent A ₁ of the desalination cooked, set to a value lower than the sodium chloride equivalent A ₀ of the target cooked.
In the determination step, in order to achieve the target sodium chloride equivalent A _1, to determine the amount of reducing sodium chloride equivalent of the at least one seasoning to use.
In the cooking step, the desalted cooked product is cooked using a desalted seasoning obtained by reducing the salt equivalent amount by the amount determined in the determining step.
Moreover, the sodium chloride equivalent A ₀ is the total amount of the sodium chloride equivalent of each ingredient used in the production of the target cooked. Moreover, the salt equivalent amount of each foodstuff is the quantity calculated based on a measured value or a Japanese food standard component table | surface.

Many of the usual seasonings contain an excessive amount of salt in order to maintain the storage stability in a normal temperature or high temperature environment for a long period of time. Or at the time of manufacture of the seasoning accompanied by fermentation by microorganisms, such as soy sauce and miso, an appropriate quantity of salt is added as fermentation conditions of the said microorganisms. Therefore, when producing low-salt cooked products using normal seasonings, it is difficult to remove salt from ingredients other than seasonings, so reducing the amount of seasonings used will reduce the amount of salt used. Is generally reduced. In such a low-salt cooked product, not only the salt content but also the taste such as umami and flavor that the seasoning originally has is likely to be insufficient. Therefore, preyers such as patients with hypertensive diseases that are subject to salt intake restrictions are required to have a diet that allows them to consume calories and other nutritional components while refraining from salt, but they are not satisfied with the taste. I sometimes felt it. As a result, these recipients have lost their appetite, and further lack of calories and other nutritional components may lead to a poor nutritional state, which may worsen the medical condition.
In addition, as a method for producing commercially available low-salt seasonings such as low-salt soy sauce, low-salt miso, etc., in general, in the preparation stage, the method of manufacturing by reducing the amount of salt used, manufactured under normal manufacturing conditions After that, dilute to the desired salt content and add other additives to adjust the taste, or remove the salt after manufacturing under normal production conditions and add preservatives to ensure storage stability And the production method. Therefore, in these commercially available salt-reducing seasonings, compared to seasonings such as normal soy sauce and miso where the salt content is not reduced, not only the salt content, but also the main ingredients of the umami and flavor produced (for example, Amino acids, other organic substances, minerals, etc.) are also easily reduced. On the other hand, an amount of additives not included in normal seasonings is added later, and there is a tendency that a flat taste without depth tends to be obtained. In addition, low-salt cooked products using such commercially available low-salt seasonings tend to be insufficient in deliciousness such as umami and flavor, and are consumed by patients with hypertensive diseases and the like that are subject to salt intake restrictions. The eater sometimes felt unsatisfactory in taste.

In contrast, in the manufacturing method of desalination cooked product of the present embodiment, in order to achieve the target sodium chloride equivalent A _1, (under normal temperature or high temperature environment over a long period of time) during circulation in the market storage Desalination seasoning in which only the salt content of the seasoning is reduced to the utmost limit can be used with an extraordinary stability. Alternatively, a desalted cooked product can be obtained by reducing only the salt content from the cooked product to the limit. Until now, the “addition method” cooking method in which ingredients are continuously added has been common, whereas the desalted cooked product manufacturing method of the present embodiment removes only the salt from the seasoning or cooked product. It is a “subtracting” cooking method, and an innovative cooking method that overturns the conventional cooking concept. Moreover, in the manufacturing method of the desalted cooked product of this embodiment, after removing salt from a seasoning or a cooked product (subtraction), salt can be added again (addition), and a taste can also be adjusted, and final salt is prepared. It is possible to provide a desalted cooked product with a balanced taste while reducing a considerable amount.
In addition, the desalted seasoning used in the production of the desalted cooked product and the desalted cooked product has some or all of the salt removed, but the cooked product and the seasoning preferably have the umami, flavor, etc. Ingredients are not easily damaged. For this reason, desalted foods such as patients with hypertensive diseases that are subject to salt intake restrictions have a delicious taste as a food such as umami and flavor, despite the extremely low salt equivalent. You can eat goods. Therefore, it is possible to contribute to the recovery of appetite of prey such as patients with hypertensive diseases in which salt intake restriction is imposed.

In this specification, “cooked product” means a product prepared by cooking various ingredients, and may be a product cooked until just before eating (final cooked product), or a product in the middle of cooking (secondary processed product) ). In the case of a secondary processed product, the amount of salt corresponding to the final processed product is set in consideration of the amount of salt corresponding to the final cooked product.
Here, “cooking” means heating cooking such as baking, steaming, stir-frying, cooking, cooking oil, stewing, oven heating, microwave heating and the like.
In addition, foodstuffs used for cooking products can be used without any particular limitation. For example, cereals, vegetables, fruits, seaweeds, meat, seafood, eggs, milk, and the like, and these Processed products. In addition, seasonings are also included in the ingredients.
Seasonings include, for example, soy sauces, vinegars, miso, soup stock, ketchup, mayonnaise, dressings, sauces, mirin, liquor, salt, sweeteners (sugar etc.), pepper, spices, synthetic seasonings ( Yeast extract, synthetic umami seasoning, etc.), oils and the like.
Examples of soy sauces include soy sauce, fish soy, mentsuyu, cracker, sauce and the like.
Examples of vinegars include grain vinegar, fruit vinegar, black vinegar, and tabasco.
Examples of the miso include rice miso, barley miso, bean miso, bean plate soy, rice noodle soy, and gochujang.
The soup includes those obtained by boiling vegetables such as bonito soup, chin soup, kelp soup, chicken soup stock, bouillon, meat, seafood and seaweed.
Examples of the sources include Worcester sauce, oyster sauce, salsa, sambal sauce, and the like.
Examples of oils include vegetable oils, animal oils, chili oils, and the like.

Further, the “desalted cooked product” means a product obtained by removing a part or all of the salt contained in the cooked product from the cooked product. “Desalting” means removing a part or all of salt from an object (for example, a food or a cooked product). “Salt” means an edible purified salt containing sodium and potassium.
Details of each step will be described below.

<Setting process>
The setting step, a target sodium chloride equivalent A ₁ desalting cooked, set to a value lower than the sodium chloride equivalent A ₀ of the target cooked.
Sodium chloride equivalent A ₀ is the total amount of the sodium chloride equivalent of each ingredient used in the production of the target cooked. Moreover, the salt equivalent amount of each foodstuff is the quantity calculated based on a measured value or a Japanese food standard component table | surface.

When using the measured value of the salt equivalent amount of each food material, first, the sodium content in the food material is measured appropriately using a known method according to the type of the food material. Examples of the method for measuring the sodium content in the food include atomic absorption spectrophotometry. Subsequently, the obtained sodium content is converted into a salt equivalent amount.
In the present specification, the “salt equivalent amount” is a value obtained by converting the amount of sodium contained in food into the amount of sodium chloride (sodium chloride), and can be calculated by the following equation (1).
Salt equivalent (g) = Sodium amount (mg) × 2.54 ÷ 1000 (1)

  In addition, the salt equivalent amount of each ingredient is calculated based on the mass of each ingredient from the Japanese Food Standard Composition Table (provided by the Ministry of Education, Culture, Sports, Science and Technology, 2015 edition (seventh revision), http://www.mext.go.jp/a_menu/syokuhinseibun/ 1365419.htm). In addition, as a nutrient ingredient calculation software corresponding to the Japanese food standard ingredient table | surface, it can also calculate, for example using Medicalory (made by Total Software Co., Ltd.) etc.

The ratio of the target salt equivalent amount A _{1 to} the salt equivalent amount A ₀ is not particularly limited, but may be, for example, 90% or less, may be 80% or less, and may be 70% or less. 60% or less, 55% or less, 50% or less, 40% or less, 30% or less, 20% or less And can be made 15% or less. On the other hand, the lower limit of the ratio can be over 0%, 3% or more, 5% or more, and 10% or more.

For example, when the sodium chloride equivalent A ₀ per serving of regular cooked is Xg, target sodium chloride equivalent A ₁ of one person desalting cooked product, sodium chloride equivalent of the one person of ordinary cooked it can be set to a 50% 0.5Xg against a _0. Or it can be set to the 20% with respect to sodium chloride equivalent _{A 0} of 1 serving of regular cooked 0.2Xg.
The target sodium chloride equivalent A ₁ desalting cooked products, according to the type of cooking products, so that the balance of optimal taste, as appropriate, by setting a lower value than the sodium chloride equivalent A ₀ Can do.

In addition, the daily target intake of salt equivalent for Japanese over 12 years old is less than 8.0g for men and less than 8.0g for women described in "Japanese dietary intake standards (2015 version)" formulated by the Ministry of Health, Labor and Welfare Is less than 7.0 g. Moreover, in patients with hypertensive diseases in which salt intake restriction is imposed, the recommended daily intake equivalent to salt is set according to each disease state.
Therefore, the total value of the target sodium chloride equivalent A ₁ desalting cooked for eating in a day, while considering also sodium chloride equivalent in food other than desalination cooked for eating in a day, the daily You may set so that it may become lower than a target intake, and you may set so that it may become lower than the recommended daily intake set for each said patient.

<Decision process>
In decision step, in order to achieve the target sodium chloride equivalent A _1, to determine the amount of reducing sodium chloride equivalent of the at least one seasoning to use. In this decision step, if the target sodium chloride equivalent A ₁ can be achieved, for one seasoning of the seasoning containing salt, it may determine the amount of reducing sodium chloride equivalent, seasoning containing salt You may determine the quantity which reduces each salt equivalent amount about all the charges. Further, the amount by which the salt equivalent of the seasoning is reduced (hereinafter sometimes referred to simply as “reduction amount”) may be indicated by the ratio of the seasoning to the salt equivalent, or by the concentration of the salt equivalent. Also good. That is, when the reduction amount is indicated by the ratio of the seasoning before the desalting treatment by the desalting apparatus to the salt equivalent amount, it is expressed as “reduction amount YY%”, for example. On the other hand, when the reduction amount is indicated by the concentration corresponding to the amount of salt, for example, it is expressed as “reduction amount Zg / 100 mL”.

The at least one seasoning used is _one obtained by removing a part or all of the salt from a normal seasoning so as to achieve the target salt equivalent A ₁ , that is, a “desalted seasoning”. . As a kind of desalting seasoning, the thing similar to what was illustrated in the said "setting process" is mentioned. Among them, soy sauces, vinegars, miso, soup stock, ketchup, mayonnaise, dressings or sauces are preferable.
As the desalination seasoning, using desalination apparatus described in JP-A-2018-27049, so that the sodium chloride equivalent B ₁ of interest, those treated desalination are preferred. By using the desalting apparatus, desalting can be performed without damaging preferred components such as umami and flavor while removing a part or all of the salt from the seasoning. Moreover, not only liquid seasonings, such as soy sauce, but the desalted material of solid or semi-solid seasonings, such as ketchup and mayonnaise, can be obtained, for example. The desalting apparatus includes a separation unit, a desalting unit, and a mixing unit.

  In a separation part, a seasoning or its dilution is isolate | separated into a water | moisture content and substances other than the said water | moisture content. In the case of a seasoning having a low water content (for example, miso, ketchup, etc.), the seasoning can be diluted with water and then introduced into the separation unit. Examples of the separation unit include a centrifuge and a centrifugal dehydrator. In the separation unit, the seasoning is separated into moisture and substance, and the moisture is supplied to the desalting unit and the substance is supplied to the mixing unit.

  In the desalting unit, demineralized water is generated by removing the salt from the water separated from the separating unit. Examples of the desalting unit include an electrodialyzer equipped with an ion exchange membrane. Specifically, in the desalting unit, salt such as sodium is removed from the water to generate desalted water. In the desalting section, the generated desalted water is supplied to the mixture. In addition, as a salt content removed from a water | moisture content in a desalination part, only sodium may be sufficient and both sodium and potassium may be sufficient.

  In the mixing part, the desalted seasoning is prepared by mixing the substance separated from the separating part and the desalted water generated in the desalting part. As a mixing part, a stirring tank etc. are mentioned, for example.

  In addition, the desalting apparatus may further include a moisture adjusting unit. For example, when a diluted seasoning is used in the separation unit, the moisture content of the seasoning can be returned by reducing the moisture in the moisture adjustment unit. On the other hand, when the amount of water is reduced by the desalting treatment, the amount of water in the seasoning can be returned by adding water in the water adjustment unit.

  Note that a component removal process such as a desalting process is not performed on the substance separated from the separation unit. Here, when components such as salt remaining in the substance are removed, there is a possibility that preferable components such as umami and flavor are impaired together with the salt. For this reason, the substance separated from the seasoning is not subjected to the component removal treatment, and the desalination treatment is performed only on moisture, so that the desalination is performed without impairing the preferred components such as umami and flavor inherent in the seasoning. Seasonings can be generated.

  Since the salt content of the desalting seasoning is lower than that of the normal seasoning, from the viewpoint of storage stability, it is necessary to adjust the daily use or the amount to be used for one day, etc. It is preferable. The produced desalted seasoning is stored refrigerated and is preferably consumed within about one month, more preferably within one day to one week.

The salt equivalent amount B ₁ after reducing the amount determined in the determination step may be a value lower than the salt equivalent amount B ₀ of the seasoning before the desalination treatment by the desalting apparatus. The ratio of the salt equivalent amount B ₁ after reducing the amount determined in the determination step to the salt equivalent amount B ₀ of the seasoning before the desalting treatment by the desalting apparatus is not particularly limited. 90% or less, 80% or less, 70% or less, 60% or less, 50% or less, or 40% or less Can be 30% or less, can be 20% or less, and can be 15% or less. On the other hand, the lower limit of the ratio can be over 0%, 3% or more, 5% or more, and 10% or more.

For example, a method for determining an amount for reducing the salt equivalent amount of at least one seasoning to be used under the following conditions is exemplified below.
(conditions)
・ Salt equivalent of normal cooking for one person A ₀ : Xg
-Target salt equivalent amount of desalted cooked product for 1 person A ₁ : 0.5Xg (50% against A ₀ )
・ Total value of salt equivalents of ingredients other than seasonings for desalted cooked products for 1 serving: 0.3Xg
・ Types of seasoning used for desalted cooking for one serving: Soy sauce, sugar, miso ・ Salt equivalent of soy sauce used for ordinary serving for one serving B _0-1 : 0.6 Xg
・ Salt equivalent of miso used for normal cooking for 1 person B _0-2 : 0.1Xg

In the above conditions, in order to achieve the target sodium chloride equivalent _A 1 (0.5Xg (50% with respect to _{A 0)),} the amount to be reduced from sodium chloride equivalent _{A 0 (Xg) (ΔA 0} -A 1) is a 0.5Xg (50% with respect to _{a 0).} Usually, there is a salt equivalent amount of ingredients other than the seasoning, and it is difficult to remove salt from the ingredients other than the seasoning, so the amount that reduces the salt equivalent amount of the seasoning used exceeds 50%. It is necessary to. However, since commercially available salt-reducing seasonings with reduced salt equivalents of more than 50% are generally manufactured with reduced salt usage, the presence of an excess amount of salt There was a tendency for the deliciousness such as umami and flavor produced to be particularly deficient. Moreover, in order to improve storage stability, the preservative etc. may be added excessively and there existed a tendency for the balance of a taste to collapse easily. Therefore, from the viewpoint of storage stability and deliciousness, at present, almost no salt-reducing seasonings with a reduced salt equivalent of more than 50% are distributed. On the other hand, by performing a desalting treatment using the above-described desalting apparatus, from a normal seasoning produced in the presence of an excessive amount of salt, while reducing the amount of salt equivalent to more than 50%, umami, A desalted seasoning comprising a preferred component such as flavor can be easily obtained.
Under the above conditions, it is necessary to reduce 0.5Xg from the total value (0.6Xg) of the salt equivalent B _0-1 of the soy sauce used and the salt equivalent B _0-2 of the miso used. At this time, you may decide only the quantity which reduces the salt equivalent of the soy sauce used for the desalted cooked product for one serving, and the salt equivalent amount of both the soy sauce and the miso used for the desalted cooked product for 1 serving You may determine the quantity to make. In the case of determining only the amount to reduce the salt equivalent of soy sauce, the amount to reduce the salt equivalent of soy sauce is, for example, 0.6Xg- (0.2Xg-0.1Xg) = 0.5Xg (about 83%). That is, the salt equivalent amount B ₁ of the desalted soy sauce used for the desalted cooked product for one serving is 0.1Xg, and the ratio (%) of B ₁ / B _0-1 is about 17%.
Moreover, when determining the quantity which reduces the salt equivalent amount of both soy sauce and miso, if the quantity which reduces the salt equivalent amount of the said miso is assumed to be 50% (0.05Xg), the salt equivalent of the said soy sauce, for example The amount to reduce the amount can be determined as 0.6Xg- (0.2Xg-0.05Xg) = 0.45Xg (75%) or the like. That is, sodium chloride equivalent _{B 1} of desalting the soy sauce used for one person desalting cooked is _0.15Xg, the ratio of _{B 1 /} B _0-1 (%) is 25%.

<Cooking process>
In the cooking step, the desalted cooked product is cooked using the desalted seasoning obtained by reducing the salt equivalent amount by the amount determined in the determining step.
As a cooking method of the desalted cooking product, a normal cooking method or the like can be appropriately selected according to the type of the target cooking product.

In the above decision process, if the amount of reducing sodium chloride equivalent of the at least one seasoning to use was determined to a sufficiently low value in order to achieve the target sodium chloride equivalent A ₁ is the cooking process just before the end, it is possible to raise money to taste by adding salt so as not to exceed the target sodium chloride equivalent a _1. As salt to add, salt may be sufficient, the normal seasoning in which salt content is not reduced may be sufficient, and a desalination seasoning may be sufficient.

Specifically, for example, a method for determining the amount of salt to be added immediately before the end of the cooking step under the following conditions will be exemplified below.
(conditions)
・ Salt equivalent of normal cooking for one person A ₀ : Xg
-Target salt equivalent amount of desalted cooked product for 1 person A ₁ : 0.5Xg (50% against A ₀ )
・ Total value of salt equivalents of ingredients other than seasonings for desalted cooked products for 1 serving: 0.3Xg
・ Salt equivalent amount of seasoning used for normal cooking for one person B ₀ : 0.6Xg
-Salt equivalent amount of desalting seasoning used for desalted cooking for one serving B ₁ : 0.12Xg (20% relative to B ₀ )

Under the above conditions, the salt equivalent amount of the desalted cooked product for one serving immediately before the end of the cooking process is 0.3Xg + 0.12Xg = 0.42Xg. That is, for one person in the target sodium chloride equivalent A ₁ desalting cooked that is 0.5Xg, sodium chloride equivalent of one person desalting cooked immediately before the end of the cooking process is 0.42Xg, There is a 0.08Xg difference. At this time, just before the end of the cooking step, the taste can be adjusted by adding salt to the upper limit of 0.08 Xg.

In the cooking process, processed food products such as ham, winner, bacon, etc .; processed food products such as chikuwa, kamaboko, etc .; In that case, the desalting treatment can be performed once or more during the cooking of the ingredients to be used. Desalting until a value that does not exceed the target sodium chloride equivalent A _1, can be carried out once or twice or more of the plurality of times. Further, when the salt content in the food material gradually oozes out of the food material over time, the desalting treatment may be performed continuously or intermittently a plurality of times during cooking.
Moreover, when it is a cooking product with much moisture, such as soup, you may perform a desalination process just before completion | finish of a cooking process.

The desalting treatment is preferably performed using the desalting apparatus. By using the desalting apparatus, desalting can be performed without damaging preferable components such as umami and flavor while removing a part or all of the salt from the foodstuff or a mixture thereof.
When the desalting apparatus is used to perform the desalting treatment, it is preferable to remove the solid content before feeding the food or a mixture thereof into the separation unit and to feed only the liquid component into the separation unit. Thereby, since solid content is not thrown into a isolation | separation part, it can prevent that solid content is crushed and the tactile sensation of foodstuffs is impaired. About the usage method of a desalinization processing apparatus, it is the same as that of the method as described in said "determination process."

<Other processes>
The manufacturing method of the desalted cooked product of this embodiment may further include other processes, such as a freezing process, in addition to the setting process, the determining process, and the cooking process.

[Freezing process]
In the freezing step, the desalted cooked product is frozen after the cooking step. In the case where the desalted cooked product obtained in the cooking process is stored without eating immediately, the salt content is reduced as compared with the target cooked product. As the freezing method, for example, a known method such as a freezing method using cold air or a freezing method using antifreeze can be used. Among these, a freezing method using an antifreeze solution is preferable because the desalted cooked product can be rapidly frozen to maintain the quality and taste after thawing. Examples of the freezing method using the antifreeze include a method using a refrigeration apparatus described in JP-A-2018-27062 (Reference Document 2), JP-A-2018-28420 (Reference Document 3), and the like.

  The frozen desalted cooked product can be easily thawed by heating using a steam convection oven or the like.

≪How to eat desalted foods≫
Eating method desalting cooked in this embodiment, with respect to desalination cooked product obtained by the production method of desalination cooked, at the time of eating, salinity so as not to exceed the target sodium chloride equivalent A ₁ ( Hereinafter, it may be referred to as “follow-up salt”). The additional salt to be added may be salt, a normal seasoning in which the salt content is not reduced, or a desalted seasoning.

  According to the method of eating a desalted cooked product of the present embodiment, eating a desalted cooked product having a delicious taste as a food such as umami and flavor while reducing the intake of salt compared to a normal cooked product. Can do. By adding additional salt at the time of eating, salt content is not diffused throughout the cooked product, so even a small amount of additional salt can provide a sufficient salty taste. As a result, in the recipients such as patients with hypertensive diseases, where salt intake restrictions are imposed, the taste is equivalent to or better than when eating normal cooked food while reducing the intake of salt. Satisfaction.

  EXAMPLES Hereinafter, although an Example demonstrates this invention, this invention is not limited to a following example.

[Production Example 1] Production of Desalted Soy Sauce Using a desalting apparatus described in Reference Document 1 (Japanese Patent Laid-Open No. 2018-027049), commercial soy sauce was desalted. By setting the treatment time in the desalting section to 60 minutes, the salt content per 7 grams of soy sauce is 7 g, and the treatment time in the desalting section is 120%. By making it into minutes, the desalted soy sauce 2 (about 86% of salt equivalent amount off) whose salt content per 100g of soy sauce is 2g was prepared, respectively.
Commercial soy sauce. The nutritional component analysis of desalted soy sauce 1 and desalted soy sauce 2 was entrusted to the Keno Research Institute. The results are shown in Table 1 below. In addition, the value in Table 1 is content per 100 mL of each soy sauce.

[Example 1] Production of desalted fried rice Setting Step and Determination Step Using Medicalorie (Total Software Co., Ltd.), the energy, protein, lipid, carbohydrate, and salt equivalent amount of fried rice (273.7 g) for one serving was calculated. It is shown in Table 2 below. Next, desalted fried rice 1 (273) for one serving of 54% salt equivalent (1.3 g) with respect to salt equivalent (2.4 g) of fried rice for one serving (273.7 g) shown in Table 2 7 g) and desalted soy sauce 1 and desalted soy sauce obtained in Production Example 1 to produce a desalted fried rice 2 (273.7 g) for one serving of 25% salt equivalent (0.6 g) The energy, protein, lipid, carbohydrate, and salt equivalents when replaced with 2 were calculated. It is shown in Table 3 below. In Tables 2 and 3, the unit is “g”.

2. Cooking Step and Freezing Step Next, desalted fried rice 1 and desalted fried rice 2 were produced by the known methods at the blending amounts shown in Table 3 above. Next, after removing the rough heat, each of the desalted fried rice 1 and the desalted fried rice 2 was vacuum-packed and rapidly frozen using a liquid freezer (-35 ° C. water-cooled).

[Comparative Example 1] Manufacture of fried rice Fried rice was manufactured by a known method with the blending amounts shown in Table 2 above. Next, after the rough heat was removed, the fried rice was vacuum packed and quickly frozen using a liquid freezer (-35 ° C. water cooling).

[Example 1 and Comparative Example 1]
1. Analysis of Nutritional Components The desalted fried rice 1, desalted fried rice 2 and fried rice produced in Example 1 and Comparative Example 1 were subjected to the analysis of the nutritional components of each frozen product by entrusting them to the Keno Research Institute. The results are shown in Table 4 below. In addition, the value in Table 4 is the content per 100 g of each cooked product.

  From Table 4, the values for desalted fried rice 1 and desalted fried rice 2 were lower than the values for fried rice for sodium, potassium, ash, and salt equivalents. On the other hand, no significant difference was observed for other components.

2. Sensory evaluation Desalinated fried rice 1, desalted fried rice 2 and fried rice prepared in Example 1 and Comparative Example 1 were thawed using a steam convection oven, and were tasted by 7 people for sensory evaluation. It was.
As a result, in the desalted fried rice 1 and the desalted fried rice 2, the deliciousness as a fried rice was maintained. In addition, desalted fried rice 1 and desalted fried rice 2 were less salty than fried rice, but the sweetness and the taste of the food itself were outstanding.

[Example 2] Production of desalted vinegar pork Setting process and determination process The energy, protein, lipid, carbohydrate, and salt equivalent amount of 1 serving of sweetened pork (155.16 g) were calculated using Medicalorie (Total Software Co., Ltd.). It is shown in Table 5 below. Next, the desalted sour pork 1 (155) for 1 serving as 50% salt equivalent (0.6 g) with respect to the salt equivalent (1.2 g) of the single sweet pork (155.16 g) shown in Table 5 .16 g) and desalted soy sauce 1 and desalted soy sauce obtained in Production Example 1 to produce a desalted pork 2 (155.16 g) for one serving of 17% salt equivalent (0.2 g) The energy, protein, lipid, carbohydrate, and salt equivalents when replaced with 2 were calculated. It is shown in Table 6 below. In Tables 5 and 6, the unit is “g”.

2. Cooking Process and Freezing Process Next, desalted sour pork 1 and desalted sour pork 2 were produced by known methods at the blending amounts shown in Table 6 above. Next, after removing the rough heat, each of the desalted sweet vine pork 1 and the desalted vinegared pork 2 was vacuum-packed and rapidly frozen using a liquid freezer (cooled at −35 ° C.).

[Comparative Example 2] Manufacture of sweet and sour pigs Sweet and sour pigs were produced by known methods with the blending amounts shown in Table 5 above. Next, after the rough heat was removed, the sour pork was vacuum-packed and rapidly frozen using a liquid freezer (-35 ° C. water cooling).

[Example 2 and Comparative Example 2]
1. Analysis of Nutritional Components The desalted pork 1, desalted pork 2 and sour pork manufactured in Example 2 and Comparative Example 2 and their frozen products were commissioned to the Central Research Institute of Japan. The results are shown in Table 7 below. In addition, the value in Table 7 is the content per 100 g of each cooked product.

  From Table 7, about the sodium, potassium, ash, and salt equivalent amount, the value in desalted sour pork 1 and desalted sour pork 2 was lower than the value in sour pork. On the other hand, no significant difference was observed for other components.

2. Sensory evaluation Desalinated pork 1, desalted sour pork 2 and sour pork manufactured in Example 2 and Comparative Example 2 were thawed using a steam convection oven, sampled by 7 people and subjected to sensory evaluation. It was.
As a result, in the desalted sweet and sour pork 1 and the desalted sweet and sour pork 2, the deliciousness as the sour pork was maintained. In addition, desalted sour pork 1 and desalted sour pork 2 were less salty than sour pork, but the sweetness and taste of the ingredients themselves stood out.

[Example 3] Manufacture of desalted teriyaki Setting process and determination process The energy, protein, lipid, carbohydrate, and salt equivalent amount of teriyaki (103.5 g) for one serving were calculated using Medicalorie (manufactured by Total Software Co., Ltd.). It is shown in Table 8 below. Next, desalination for one serving of 50% salt equivalent (0.9 g) with respect to salt equivalent (1.8 g) of teriyaki (103.5 g) for one serving shown in Table 8 Teriyaki No. 1 (103.5 g) and 17% salt equivalent (0.3 g) were prepared in Production Example 1 to produce teriyaki 2 (103.5 g) for a portion of desalted sauce. The amount of energy, protein, lipid, carbohydrate, and sodium chloride equivalent when replaced with desalted soy sauce 1 and desalted soy sauce 2 was calculated. It is shown in Table 9 below. In Tables 8 and 9, the unit is “g”.

2. Cooking Step and Freezing Step Next, desalinized teriyaki 1 and desalted teriyaki 2 were produced by known methods at the blending amounts shown in Table 9 above. Next, after the rough heat was removed, the desalted teriyaki 1 and the desalted teriyaki 2 were each vacuum-packed and rapidly frozen using a liquid freezer (cooled at −35 ° C.).

[Comparative Example 3] Manufacture of teriyaki teriyaki In the amount shown in Table 8 above, teriyaki teriyaki was manufactured by a known method. Next, after the rough heat was removed, the teriyaki jar was vacuum-packed and quickly frozen using a liquid freezer (-35 ° C. water cooling).

[Example 3 and Comparative Example 3]
1. Analysis of Nutritional Components Analyzing the nutritional components of the desalinized teriyaki 1, desalinated teriyaki 2 and teriyaki teriyaki manufactured in Example 3 and Comparative Example 3, respectively Entrusted to the laboratory. The results are shown in Table 10 below. In addition, the value in Table 10 is the content per 100 g of each cooked product.

  From Table 10, for sodium, potassium, ash, and salt equivalents, the values in the desalinized teriyaki 1 and desalinized teriyaki 2 were lower than those in the teriyaki. On the other hand, no significant difference was observed for other components.

2. Sensory evaluation Desalination teriyaki 1, desalin teriyaki teriyaki 2, and teriyaki teriyaki manufactured in Example 3 and Comparative Example 3 were thawed using a steam convection oven, 7 We tasted by name and performed sensory evaluation.
As a result, both the desalted teriyaki 1 and the desalted teriyaki 2 maintained the deliciousness of the teriyaki. In addition, desalted teriyaki 1 and desalted teriyaki 2 were less salty than teriyaki teriyaki, but sweetness and the taste of the ingredients themselves were outstanding.

  According to the method for producing a desalted cooked product of this embodiment, salt content can be removed from the cooked product compared to the case of using a general salt-reducing seasoning, and the taste as a food such as umami and flavor is good. Can be provided. According to the method of eating a desalted cooked product of the present embodiment, the desalted cooked product having a delicious taste as a food such as umami and flavor while reducing the intake of salt compared to eating a normal cooked product. Can eat.

Claims (9)

A method for producing a desalted cooking product,
The target sodium chloride equivalent A ₁ of the desalination cooked, a setting step of setting to a value lower than the sodium chloride equivalent A ₀ of the target cooked,
In order to achieve the target sodium chloride equivalent A _1, a determination step of determining a quantity of reducing the sodium chloride equivalent of the at least one seasoning to be used,
A cooking step of cooking the desalted cooked product using a desalted seasoning in which the salt equivalent amount is reduced by the amount determined in the determining step;
Including
The sodium chloride equivalent A ₀ is the total amount of the sodium chloride equivalent of each ingredient used in the production of the target cooked, sodium chloride equivalent of the respective ingredients were calculated based on the measured values or the Standard Tables of Food Composition in Japan The manufacturing method of the desalted cooking product which is quantity. Manufacturing method of desalination cooked according to claim 1 ratio of the target sodium chloride equivalent A ₁ is 55% or less with respect to the sodium chloride equivalent A _0. The desalted seasoning is a product obtained by subjecting the seasoning to desalination using a desalting apparatus,
The desalinator is
A separation unit for separating the seasoning or a diluted product thereof into water and a substance other than the water;
A desalting unit that generates demineralized water in which salt is removed from the water separated from the separating unit;
A mixing unit for preparing the desalted seasoning by mixing the substance separated from the separating unit and the desalted water generated by the desalting unit;
A method for producing a desalted cooked product according to claim 1 or 2. The ratio of the salt equivalent amount B ₁ after reducing the amount determined in the determination step to the salt equivalent amount B ₀ of the seasoning before the desalting treatment by the desorption device is 50% or less. 3. A method for producing a desalted cooked product according to 3. Wherein at immediately before the end of the cooking process, the manufacturing method of desalination cooked according to any one of claims 1 to 4 raise money to taste by adding salt so as not to exceed the target sodium chloride equivalent A _1.   The said seasoning is at least 1 sort (s) chosen from the group which consists of soy sauces, vinegars, miso, soup stock, ketchup, mayonnaise, dressings, and sauces, The removal according to any one of claims 1 to 5 Manufacturing method of salt cooking products.   The manufacturing method of the desalted cooking product as described in any one of Claims 1-6 which desalinates the said foodstuff or its mixture once or more in the said cooking process.   The method for producing a desalted cooked product according to any one of claims 1 to 7, further comprising a freezing step of freezing the desalted cooked product after the cooking step. Against claims 1-8 any one desalting cooked manufacturing method desalination cooked product obtained by the described, at the time of eating, the salt so as not to exceed the target sodium chloride equivalent A ₁ How to eat desalted food.