JP2020080692A - Seasoning for stir-fried starch-based food material, and method for producing stir-fried food using said seasoning - Google Patents
Seasoning for stir-fried starch-based food material, and method for producing stir-fried food using said seasoning Download PDFInfo
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本発明は、澱粉系食材の炒め物調理に好適な調味料、及び該調味料を使用した炒め物の製造方法に関するものである。より詳しくは、調理する際に、米粒や麺が互いに結着せず、食感に優れた、チャーハン、焼きうどん等が得られる、澱粉系食材の炒め物用調味料、及び、該調味料を用いて調理する澱粉系食材の炒め物の製造方法を提供する。 TECHNICAL FIELD The present invention relates to a seasoning suitable for stir-fry cooking of a starch-based food material, and a method for producing stir-fried food using the seasoning. More specifically, when cooking, rice grains and noodles do not bind to each other, and the texture is excellent, so that fried rice, grilled udon, etc. can be obtained, a seasoning for stir-fried starch-based foodstuffs, and using the seasoning Provided is a method for producing a stir-fried starch-based food material for cooking.
炒め物料理は世界中で広く好まれて食される料理レシピのひとつであり、強火で食品素材を炒めて調理される。特に、澱粉系食材の炒め物料理である、炒飯等の炒め加工米飯や、焼うどん等の炒め加工麺は、澱粉の糊化によって米や麺が互いに付着しやすく、調理時に材料が上手く混ざらず、調理ムラが起きることで部分的な固化や焦げが発生し、食感を損なう問題があった。また、調理後も、時間の経過とともに、澱粉によって互いが結着したり、食材同士がべたつきやすくなる問題があった。 Stir-fried food is one of the cooking recipes that is popular and eaten all over the world. In particular, fried cooked rice such as fried rice and fried noodles such as fried udon, which are fried foods of starch-based ingredients, tend to stick rice and noodles to each other due to gelatinization of starch, and the ingredients do not mix well during cooking. As a result, uneven cooking causes partial solidification and charring, and there is a problem that the texture is impaired. Further, even after cooking, there is a problem that, with the passage of time, the starch may bind to each other or the food materials may easily become sticky.
これまで、大量に炒め加工する際に、熟練した経験を要することなく、食品が本来持っている風味、食感を維持しつつ、ロースト感、炒め感、調理感を付与した澱粉性加工食品を製造する方法として、澱粉性食材を、水溶性ヘミセルロース及び水不溶性食物繊維の存在下に炒め加工することを特徴とする、澱粉性加工食品の製造法が報告されている（特許文献１）。また、炒め調理時の澱粉系食材と調理器具との付着性を抑制できるだけでなく、食材を美味しく炒め調理することができる油脂組成物として、ＨＬＢが４．７〜８である乳化剤を食用油脂に配合した油脂組成物が報告されている（特許文献２）。
しかしながら、加熱調理する際の澱粉系食材の結着を抑制し、食感に優れた炒め物を提供するには改良の余地があった。
So far, when processing a large amount of starch, it does not require skilled experience, while maintaining the original flavor and texture of food, while providing a roasted, fried, and cooked starch-based processed food. As a method for producing, a method for producing a processed starchy food has been reported, which comprises stir-frying a starchy food material in the presence of water-soluble hemicellulose and water-insoluble dietary fiber (Patent Document 1). In addition, an emulsifier having an HLB of 4.7 to 8 is added to edible oil and fat as an oil and fat composition that not only can suppress the adhesion between the starch-based food material and the cooking utensil at the time of stir-fried cooking, but can also stir-fry the food material deliciously. A blended oil composition has been reported (Patent Document 2).
However, there is room for improvement in order to suppress the binding of the starch-based food material during cooking with heat and provide a stir-fried food excellent in texture.
本発明は、かかる事情を鑑みてなされたものであり、加熱調理する際に、米粒や麺が互いに結着せず、食感に優れた、チャーハン、焼きうどん等が得られる、澱粉系食材の炒め物用調味料、及び、該調味料を使用した炒め物の製造方法を提供することを目的とする。 The present invention has been made in view of such circumstances, and when cooked by heating, rice grains and noodles do not bind to each other, and excellent texture, fried rice, fried udon, etc. can be obtained It is an object of the present invention to provide a seasoning for food and a method for producing stir-fried food using the seasoning.
本発明者らは、上記課題を解決するために鋭意研究を重ねたところ、連続相が水相であり、特定量の油脂、加工澱粉、及び糖類を含有する調味料が、上記課題を解決できることを見出し、本発明を完成するに至った。具体的には、本発明は以下のようなものを提供する。 The present inventors have conducted extensive studies to solve the above problems, and the continuous phase is an aqueous phase, and a seasoning containing a specific amount of fats and oils, modified starch, and sugars can solve the above problems. The present invention has been completed and the present invention has been completed. Specifically, the present invention provides the following.
（１）連続相が水相であり、油脂を１０〜６５質量％、加工澱粉を０．１〜５．０質量％、及び糖類を固形分換算で５〜５０質量％含有する澱粉系食材の炒め物用調味料。
（２）前記加工澱粉が、オクテニルコハク酸デンプンナトリウムを含有する（１）に記載の澱粉系食材の炒め物用調味料。
（３）前記油脂が、２０℃で液状の油脂である（１）又は（２）に記載の澱粉系食材の炒め物用調味料。
（４）（１）〜（３）のいずれか１つに記載の澱粉系食材の炒め物用調味料と澱粉系食材とを加熱しながら混合する澱粉系食材の炒め物の製造方法
(1) A starch-based food material in which the continuous phase is an aqueous phase, which contains 10 to 65% by mass of fats and oils, 0.1 to 5.0% by mass of modified starch, and 5 to 50% by mass of sugars in terms of solid content. Seasoning for stir fry.
(2) The seasoning for stir-frying of a starch-based foodstuff according to (1), wherein the processed starch contains sodium starch octenylsuccinate.
(3) The seasoning for stir-frying of a starch-based foodstuff according to (1) or (2), wherein the fat is a liquid fat at 20°C.
(4) A method for producing a fried food of a starch-based foodstuff, which comprises mixing the seasoning for fried food of a starch-based foodstuff according to any one of (1) to (3) and the starch-based foodstuff while heating
本発明によれば、米飯、麺類等の澱粉系食材及び具材を、同時にフライパン等に入れて加熱しながら混ぜるだけで、調理時に米粒や麺が互いに結着せず、喫食時には、表面が滑らかで、適度な硬さで歯切れよい食感の、焼きうどん、チャーハン等が得られる、澱粉系食材の炒め物用調味料、及び、該調味料を用いて調理された澱粉系食材の炒め物を提供することができる。 According to the present invention, starch-based food materials such as cooked rice and noodles and ingredients are simply put in a frying pan or the like at the same time and mixed, the rice grains and noodles do not bind to each other during cooking, and the surface is smooth at the time of eating. Provided is a seasoning for stir-frying of a starch-based foodstuff, which is suitable for obtaining grilled udon, fried rice, etc. having a moderate hardness and a crisp texture, and a stir-fry of a starch-based foodstuff cooked using the seasoning. be able to.
〔澱粉系食材の炒め物用調味料〕
本発明の澱粉系食材の炒め物用調味料は、連続相が水相であり、特定量の油脂、加工澱粉、及び糖類を含有する。具体的には、本発明の澱粉系食材の炒め物用調味料は、加工澱粉と糖類とが溶解した水相中に、油脂が乳化又は分散した状態にあり、好ましくは水中油型乳化物である。
本発明の澱粉系食材の炒め物用調味料は、澱粉系食材を炒める時だけでなく、炒め終了直前、又は調理後に味付けする目的でも使用することができる。本発明における澱粉系食材の炒め物とは、炒飯、ピラフ等の炒め加工米飯類、焼そば、焼うどん、スパゲッティー等の炒め加工麺類、その他これらに類する料理を指す。また、本発明における澱粉系食材の炒め物とは、調理前の食材全体に占める澱粉系食材（米飯類、麺類等）の割合が５０質量％以上のもの指す。
[Seasoning for stir-fried starch-based foods]
The seasoning for stir-frying of a starch-based food material of the present invention has an aqueous phase as a continuous phase, and contains a specific amount of fats and oils, processed starch, and saccharides. Specifically, the seasoning for stir-frying of the starch-based food material of the present invention is a state in which oils and fats are in an emulsified or dispersed state in an aqueous phase in which processed starch and saccharides are dissolved, and preferably an oil-in-water emulsion. is there.
The seasoning for stir-frying of a starch-based food material of the present invention can be used not only when the starch-based food material is stir-fried, but also for the purpose of seasoning immediately before the completion of frying or after cooking. The fried food of starch-based food material in the present invention refers to fried rice such as fried rice and pilaf, fried noodles such as yakisoba, fried noodles and spaghetti, and other similar foods. In addition, the stir-fry of the starch-based food material in the present invention means that the proportion of the starch-based food material (rice, noodles, etc.) in the entire food material before cooking is 50% by mass or more.
〔水相〕
本発明の澱粉系食材の炒め物用調味料は、水相を含有する。本発明における水相とは、水及び親水性原料の混合物を指す。前記親水性原料としては、水溶性又は水分散性で食用のものであれば特に限定されない。例えば、各種だし汁、食酢、醤油、食塩等の調味料、呈味料、エキス類、香料、増粘多糖類、食品素材の粉砕物、本発明の加工澱粉、本発明の糖類等が挙げられる。また、水は、食酢、醤油等の液体原料に含有されるものや、清水等で加水されるものが挙げられる。
本発明の澱粉系食材の炒め物用調味料の水相の含有量は、該水相が連続相となる量であれば特に限定されない。なお、本発明の炒め物用調味料の水分は、各原料に含まれる水分（清水等で加水されるものを含む）を合算して求めることができる。また、配合水以外の原料の水分は、常法の乾燥減量法（１０５℃，４時間）により求めることができる。本発明の炒め物用調味料中の水分は、１０〜８０質量％が好ましく、２０〜６０質量％がより好ましく、２５〜４０質量％が最も好ましい。
[Aqueous phase]
The seasoning for stir-frying of the starch-based food material of the present invention contains an aqueous phase. The aqueous phase in the present invention refers to a mixture of water and a hydrophilic raw material. The hydrophilic raw material is not particularly limited as long as it is water-soluble or water-dispersible and edible. Examples thereof include various soup stock, vinegar, soy sauce, seasonings such as salt, flavorings, extracts, flavors, thickening polysaccharides, crushed food materials, modified starch of the present invention, sugars of the present invention, and the like. Further, the water includes water contained in liquid raw materials such as vinegar and soy sauce, and water added with fresh water.
The content of the aqueous phase of the seasoning for stir-frying of the starch-based food material of the present invention is not particularly limited as long as the aqueous phase is a continuous phase. The water content of the seasoning for stir-fried foods of the present invention can be calculated by summing the water content (including water added with fresh water) contained in each raw material. In addition, the water content of the raw materials other than the compounding water can be determined by a conventional dry weight loss method (105° C., 4 hours). The water content in the seasoning for stir-fried food of the present invention is preferably 10 to 80% by mass, more preferably 20 to 60% by mass, and most preferably 25 to 40% by mass.
〔油脂〕
本発明の澱粉系食材の炒め物用調味料は、油脂を１０〜６５質量％含有する。前記油脂の含有量は、１５〜６０質量％が好ましく、２０〜５５質量％がより好ましく、２５〜５０質量％が最も好ましい。前記油脂の含有量が上記の範囲にあると、加熱調理時に米粒や麺が互いに結着しない炒め物が得られる。
本発明の澱粉系食材の炒め物用調味料中に含まれる油脂は、食用油であれば特に限定されないが、大豆油、菜種油、コーン油、ヤシ油、パーム油、中鎖脂肪酸油、米油、ゴマ油、綿実油、ひまわり油、紅花油、亜麻仁油、シソ油、オリーブ油、落花生油、ブドウ種子油、マカデミアナッツ油、ヘーゼルナッツ油、カボチャ種子油、クルミ油、椿油、茶実油、エゴマ油、ボラージ油、米糠油、小麦胚芽油、アボカド油、及び香味オイル（ハーブオイル、ガーリックオイル等）等から選択される１種の油脂又はこれらのうち２種以上を組み合わせた混合油脂が挙げられる。また、これらの油脂の分別油、硬化油、エステル交換油等を用いることもできる。また、前記油脂は、２０℃で液状の油脂が好ましい。２０℃で液状の油脂は、具体的には、大豆油、菜種油、コーン油、中鎖脂肪酸油、米油、ゴマ油、綿実油、ひまわり油、紅花油、亜麻仁油、シソ油、オリーブ油、落花生油、ブドウ種子油、マカデミアナッツ油、ヘーゼルナッツ油、カボチャ種子油、クルミ油、椿油、茶実油、エゴマ油、ボラージ油、アボカド油等が挙られ、好ましくは、大豆油、菜種油、及びゴマ油から選ばれる１種又は２種以上を用いることができる。
[Fats and oils]
The seasoning for stir-frying of a starch-based food material of the present invention contains 10 to 65% by mass of oil and fat. 15-60 mass% is preferable, as for content of the said oils and fats, 20-55 mass% is more preferable, and 25-50 mass% is the most preferable. When the content of the fats and oils is within the above range, a stir-fried food in which rice grains and noodles are not bound to each other during cooking can be obtained.
The oil and fat contained in the seasoning for stir-frying of the starch-based food material of the present invention is not particularly limited as long as it is an edible oil, but soybean oil, rapeseed oil, corn oil, coconut oil, palm oil, medium chain fatty acid oil, rice oil , Sesame oil, cottonseed oil, sunflower oil, safflower oil, linseed oil, perilla oil, olive oil, peanut oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil , Rice bran oil, wheat germ oil, avocado oil, and flavor oils (herb oil, garlic oil, etc.), and the like, and mixed oils and fats in which two or more of these are combined. Further, fractionated oils of these fats and oils, hydrogenated oils, transesterified oils and the like can also be used. Further, the oil and fat is preferably a liquid oil and fat at 20°C. The oils and fats which are liquid at 20° C. are specifically soybean oil, rapeseed oil, corn oil, medium chain fatty acid oil, rice oil, sesame oil, cottonseed oil, sunflower oil, safflower oil, linseed oil, perilla oil, olive oil, peanut oil, Grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, teaseed oil, perilla oil, borage oil, avocado oil and the like, preferably 1 selected from soybean oil, rapeseed oil and sesame oil One kind or two or more kinds can be used.
〔加工澱粉〕
本発明の澱粉系食材の炒め物用調味料は、加工澱粉を０．１〜５．０質量％含有する。前記加工澱粉の含有量は、０．１〜３．０質量％が好ましく、０．２〜１．０質量％がより好ましく、０．２〜０．５質量％が最も好ましい。前記加工澱粉の含有量が上記の範囲にあると、喫食時に、表面が滑らかで、適度な硬さで歯切れよい食感の炒め物が得られる。
なお、本発明の加工澱粉は、食品に一般的に使用されている加工澱粉であれば特に限定されないが、オクテニルコハク酸デンプン、リン酸化デンプン、リン酸架橋デンプンや、それらの塩等が使用でき、それらから選ばれる１種または２種以上を使用することができる。また、本発明の加工澱粉は、オクテニルコハク酸デンプンナトリウムを含有することが好ましい。
[Processed starch]
The seasoning for stir-frying of a starch-based food material of the present invention contains 0.1 to 5.0 mass% of modified starch. The content of the modified starch is preferably 0.1 to 3.0% by mass, more preferably 0.2 to 1.0% by mass, and most preferably 0.2 to 0.5% by mass. When the content of the modified starch is within the above range, a stir-fried food having a smooth surface, moderate hardness and a crisp texture when eating is obtained.
The processed starch of the present invention is not particularly limited as long as it is a processed starch commonly used in foods, but octenyl succinate starch, phosphorylated starch, phosphoric acid cross-linked starch, and salts thereof can be used. One or more selected from them can be used. Further, the modified starch of the present invention preferably contains sodium starch octenyl succinate.
〔糖類〕
本発明の澱粉系食材の炒め物用調味料は、糖類を固形分換算で５〜５０質量％含有する。前記糖類の含有量は、固形分換算で７〜３０質量％が好ましく、１０〜２５がより好ましく、１５〜２０質量％が最も好ましい。前記糖類の含有量が上記の範囲にあると、適度な硬さで歯切れよい食感の炒め物が得られる。
本発明の澱粉系食材の炒め物用調味料中に含まれる糖類は、特に限定されないが、砂糖、ショ糖、異性化液糖、果糖、ぶどう糖、麦芽糖、水飴、蜂蜜等、転化糖、乳糖、シロップ、オリゴ糖、糖アルコール類等から選択される、１種又は２種以上の組み合わせが挙げられる。ここで、砂糖は、黒糖等の含蜜糖、並びに、上白糖、グラニュー糖、及び三温糖の分蜜糖等を、異性化液糖は、高果糖液糖、果糖ぶどう糖液糖、ぶどう糖果糖液糖等を、及び、糖アルコール類はソルビトール、ラクチトール、還元パラチノース、マンニトール、還元澱粉糖化物等を含む。これらのうち、砂糖、ショ糖、異性化液糖、果糖、ぶどう糖、水飴、及び還元澱粉糖化物が好ましく、砂糖、異性化液糖、及び還元澱粉糖化物から選ばれる１種又は２種以上が特に好ましく用いられる。
なお、本発明の炒め物用調味料中に含まれる糖類は、本発明の澱粉系食材の炒め物用調味料中に含まれる加工澱粉とは明確に区別される。
[Sugar]
The seasoning for stir-frying of a starch-based food material of the present invention contains 5 to 50% by mass of sugars in terms of solid content. The content of the saccharide is preferably 7 to 30% by mass, more preferably 10 to 25, and most preferably 15 to 20% by mass in terms of solid content. When the content of the saccharide is within the above range, a stir-fried food having an appropriate hardness and a crisp texture can be obtained.
Sugars contained in the seasoning for stir-frying of the starch-based food material of the present invention are not particularly limited, but include sugar, sucrose, isomerized liquid sugar, fructose, glucose, maltose, starch syrup, honey, invert sugar, lactose, One kind or a combination of two or more kinds selected from syrup, oligosaccharides, sugar alcohols and the like can be mentioned. Here, sugar is molasses sugar such as brown sugar, and molasses sugar such as white sucrose, granulated sugar, and brown sugar, and isomerized liquid sugar is high fructose liquid sugar, fructose glucose liquid sugar, glucose fructose sugar. Liquid sugar and the like, and sugar alcohols include sorbitol, lactitol, reduced palatinose, mannitol, reduced starch saccharified products and the like. Of these, sugar, sucrose, isomerized liquid sugar, fructose, glucose, starch syrup, and reduced starch saccharification are preferable, and one or more selected from sugar, isomerized liquid sugar, and reduced starch saccharification are Particularly preferably used.
The sugars contained in the seasoning for stir-fried food of the present invention are clearly distinguished from the processed starch contained in the seasoning for stir-fried food of the starch-based food material of the present invention.
本発明の澱粉系食材の炒め物用調味料中に含まれる糖類が液体状の糖類を含む場合は、液体状の糖類から水分を除いたものが、糖類の固形分に相当する。したがって、澱粉系食材の炒め物用調味料中に含まれる糖類が、液体状の糖類と固体状の糖類とを含む場合は、液体状の糖類中の固形分と固体状の糖類との合計量を、糖類の固形分換算の値として用いる。なお、液体状の糖類の固形分は、常法の乾燥減量法（１０５℃，４時間）により求めることができる。 When the saccharides contained in the seasoning for stir-frying of the starch-based food material of the present invention include liquid saccharides, the liquid saccharides without water correspond to the solid content of the saccharides. Therefore, when the saccharides contained in the seasoning for stir-frying of a starch-based food material contain a liquid sugar and a solid sugar, the total amount of the solid content and the solid sugar in the liquid sugar is Is used as the value in terms of the solid content of the sugar. The solid content of the liquid sugar can be determined by a conventional dry weight loss method (105°C, 4 hours).
〔粘度〕
本発明の澱粉系食材の炒め物用調味料は、品温２０℃における粘度が、好ましくは１００〜３００００ｍＰａ・ｓ、より好ましくは１０００〜２００００ｍＰａ・ｓ、さらにより好ましくは３０００〜１５０００ｍＰａ・ｓ、最も好ましくは５０００〜１００００ｍＰａ・ｓである。粘度が上記の範囲にあると、加熱調理時に米粒や麺が互いに結着しない炒め物が得られる。
なお、本発明の澱粉系食材の炒め物用調味料の粘度は、ＢＭ型粘度計（ローターＮｏ．３，１２ｒｐｍ，品温：２０℃（１００００ｍＰａ・ｓを超える場合は、６ｒｐｍ））を用いて求めることができる。
〔viscosity〕
The seasoning for stir-fried starch-based foodstuffs of the present invention has a viscosity at a product temperature of 20° C. of preferably 100 to 30,000 mPa·s, more preferably 1,000 to 20,000 mPa·s, and still more preferably 3,000 to 15,000 mPa·s, most preferably It is preferably 5000 to 10000 mPa·s. When the viscosity is within the above range, a stir-fry product in which rice grains and noodles are not bound to each other during heating and cooking can be obtained.
The viscosity of the seasoning for stir-frying of the starch-based food material of the present invention is measured using a BM type viscometer (rotor No. 3, 12 rpm, product temperature: 20° C. (6 rpm if it exceeds 10000 mPa·s)). You can ask.
本発明では、澱粉系食材の炒め物用調味料の粘度を上記範囲内に設定するために増粘多糖類を配合することができる。前記増粘多糖類は、特に限定されないが、カラギーナン、キサンタンガム、ローカストビーンガム、ペクチン、タマリンドシードガム、グアーガム等が使用でき、それらから選ばれる１種または２種以上を配合することができる。また、これらの増粘多糖類の配合量は、他の配合成分との兼ね合いで一概には範囲を規定しがたいが、おおむね０〜３質量％でよい。 In the present invention, a thickening polysaccharide can be blended in order to set the viscosity of the seasoning for stir-frying of a starch-based food material within the above range. The thickening polysaccharide is not particularly limited, but carrageenan, xanthan gum, locust bean gum, pectin, tamarind seed gum, guar gum and the like can be used, and one or more selected from them can be blended. In addition, the blending amount of these thickening polysaccharides is generally difficult to define the range in consideration of the other blending components, but may be approximately 0 to 3% by mass.
〔その他の原料〕
本発明の澱粉系食材の炒め物用調味料は、本発明の効果を損なわない範囲で、乳化剤、各種だし汁、食酢、醤油、食塩等の調味料、呈味料、エキス類、香料、食品素材の粉砕物等を含有することができる。
[Other raw materials]
The seasoning for stir-frying of the starch-based food material of the present invention is an emulsifier, various soup stock, vinegar, soy sauce, salt and other seasonings, flavorings, extracts, flavors and food materials as long as the effects of the present invention are not impaired. The crushed product of the above can be contained.
本発明の澱粉系食材の炒め物用調味料は、前記加工澱粉、油脂、及び糖類（固形分換算）の含有量が上記の範囲であると、さらに、
１）調理後、時間が経っても米粒や麺が互いに結着しない、
２）喫食時に、油っぽさを感じない、
３）調理後、時間が経っても皿底に本発明の調味料が落ちない、
などの副次的な効果を有する。
The seasoning for stir-frying of a starch-based food material according to the present invention, wherein the content of the processed starch, fats and oils, and sugars (as solid content) is within the above range,
1) Rice grains and noodles do not bind to each other after cooking,
2) You don't feel oily when eating,
3) After cooking, the seasoning of the present invention does not fall on the plate bottom even after a lapse of time,
It has a secondary effect such as.
〔製造方法〕
本発明の澱粉系食材の炒め物用調味料は、通常の調味料の製造方法に従って製造できる。以下、本発明の澱粉系食材の炒め物用調味料の製造方法の一例を説明する。
本発明の澱粉系食材の炒め物用調味料の製造は、油脂以外の原料（加工澱粉、糖類、増粘多糖類、醤油、食塩、水等）を加熱撹拌して原料を均一に分散させる。加熱攪拌は加圧、減圧又は常圧下で可能であり、通常は常圧下で行われる。加熱温度に特に制限はなく、原材料が溶解、殺菌がなされる温度であればよく、通常は４０〜９５℃の温度で、好ましくは６０〜９５℃の温度で行われる。攪拌は原料の均一な分散等がなされるものであればどのようなものでも実施することができ、例えば、プロペラ、ホモミキサー、ブレンダー、ディスパー、パドルミキサー、コロイドミル、連続ミキサー、スタティックミキサー、超音波等の攪拌機又は方法を用いることができる。その後、６０℃以下まで冷却し、得られたものに油脂を加え、混合して乳化又は分散することによって、澱粉系食材の炒め物用調味料を得る。
〔Production method〕
The seasoning for stir-frying of a starch-based food material of the present invention can be produced according to a usual seasoning production method. Hereinafter, an example of the method for producing the seasoning for stir-fried starch-based food material of the present invention will be described.
In the production of the seasoning for stir-frying of a starch-based food material of the present invention, raw materials (processed starch, sugars, thickening polysaccharides, soy sauce, salt, water, etc.) other than fats and oils are heated and stirred to uniformly disperse the raw materials. The heating and stirring can be performed under increased pressure, reduced pressure or normal pressure, and is usually performed under normal pressure. The heating temperature is not particularly limited as long as it is a temperature at which the raw materials are dissolved and sterilized, and the heating temperature is usually 40 to 95°C, preferably 60 to 95°C. The stirring can be carried out by any one as long as it can uniformly disperse the raw materials, for example, propeller, homomixer, blender, disper, paddle mixer, colloid mill, continuous mixer, static mixer, super mixer. A stirrer or method such as sound waves can be used. Then, the mixture is cooled to 60° C. or lower, and fats and oils are added to the obtained product, mixed and emulsified or dispersed to obtain a seasoning for stir-frying of a starch-based food material.
本発明の澱粉系食材の炒め物用調味料は、ホットパック殺菌又はレトルト殺菌されていてもよい。澱粉系食材の炒め物用調味料をホットパック殺菌する方法及びホットパックの材質等に特に制限はなく、従来公知の方法及び材質のものを用いることができる。ホットパック充填条件についても特に制限はなく、従来公知の条件でよく、例えば４５℃以上の温度、好ましくは６０℃以上の温度で行うことができる。また、澱粉系食材の炒め物用調味料をレトルト殺菌する方法及びレトルト殺菌に用いる容器に特に制限はなく、従来公知の方法等を用いることができる。レトルト殺菌の方法としては、例えば１２０℃、３０〜６０分等でよい。また、１０５〜１１５℃の温度でのセミレトルト、１３０℃以上の温度のハイレトルト等であってもよい。 The seasoning for frying the starch-based food material of the present invention may be hot-pack sterilized or retort sterilized. There is no particular limitation on the method of hot-pack sterilizing the seasoning for stir-fried starch-based foods, the material of the hot-pack, and the like, and conventionally known methods and materials can be used. The hot pack filling conditions are not particularly limited and may be conventionally known conditions, for example, a temperature of 45° C. or higher, preferably a temperature of 60° C. or higher. Further, there is no particular limitation on the method for sterilizing the retort sterilization of the seasoning for stir-fried starch-based foodstuffs and the container used for the retort sterilization, and conventionally known methods can be used. The retort sterilization method may be, for example, 120° C. and 30 to 60 minutes. Further, it may be a semi-retort at a temperature of 105 to 115°C, a high-retort at a temperature of 130°C or higher, and the like.
〔澱粉系食材の炒め物の製造方法〕
本発明の澱粉系食材の炒め物用調味料を使用した炒め物の製造方法は、調理するにあたり、フライパンや中華鍋等の調理器具に本発明の澱粉系食材の炒め物用調味料を、米飯、麺類等の澱粉系食材と共に入れ（他の具材を含んでもよい）、従来の炒め物調理時と同様に加熱しながら混合するだけの操作でよい。また、本発明の澱粉系食材の炒め物用調味料は、炒める時だけでなく、炒め終了直前、又は調理後に味付けする目的でも使用することができる。本発明の澱粉系食材の炒め物用調味料は、澱粉系食材を含む具材全体の重量（１００質量％）に対して、５〜２０質量％を目安に添加することができる。
[Production method of fried starch-based foodstuff]
The method for producing stir-fried foods using the starch-based food stir-fried food seasoning includes the step of cooking the starch-based food stir-fried food of the present invention in a cooking utensil such as a frying pan or a wok. It is sufficient to put it together with a starch-based food material such as noodles (other ingredients may be included) and mix them while heating as in the conventional stir-fry cooking. Further, the seasoning for stir-frying of a starch-based food material of the present invention can be used not only when frying, but also for the purpose of seasoning immediately before the end of frying or after cooking. The seasoning for stir-frying of a starch-based food material of the present invention can be added in an amount of 5 to 20% by mass with respect to the total weight of the ingredients including the starch-based food material (100% by mass).
以下、実施例を示して本発明をさらに具体的に説明するが、本発明の範囲はこれら実施例の記載に何ら限定されるものではない。 Hereinafter, the present invention will be described more specifically with reference to Examples, but the scope of the present invention is not limited to the description of these Examples.
〔澱粉系食材の炒め物用調味料の製造〕
表１及び２に示した配合に従い、油脂（キャノーラオイル）以外の原料を撹拌機付きの加温可能な容器に投入し、撹拌混合しながら品温が９０℃になるまで加熱保持して均一に混合した。次に、品温が５０℃になるまで冷却後、混合液に油脂を投入して、攪拌混合し、澱粉系食材の炒め物用調味料（実施例１〜５、比較例１〜３）を製造した。また、通常、チャーハンや焼うどんの調理で使用される油脂として、キャノーラオイルを対照例とした。
また、表中の加工澱粉は、オクテニルコハク酸デンプンナトリウム（商品名：Ｃ＊ＥｍＴｅｘ ０６３６９、Ｃａｒｇｉｌｌ社製）を使用した。
[Production of seasonings for stir-fried starch-based foods]
According to the formulations shown in Tables 1 and 2, the raw materials other than oil and fat (canola oil) were put into a warmable container equipped with a stirrer, and stirred and mixed to heat and hold until the temperature of the product reached 90°C to make it uniform. Mixed. Next, after cooling until the product temperature reaches 50° C., fats and oils are added to the mixed solution and mixed by stirring to prepare seasonings for stir-fried starch-based foods (Examples 1 to 5 and Comparative Examples 1 to 3). Manufactured. In addition, canola oil was used as a control example as an oil and fat usually used for cooking fried rice and fried noodles.
As the processed starch in the table, sodium starch octenyl succinate (trade name: C*EmTex 06369, manufactured by Cargill) was used.
製造した澱粉系食材の炒め物用調味料の粘度は、ＢＭ型粘度計（ローターＮｏ．３，１２ｒｐｍ，品温：２０℃（１００００ｍＰａ・ｓを超える場合は、６ｒｐｍ））で測定した。測定結果を表１及び２に示す。表中の「糖類の固形分換算値（質量％）」は、果糖ブドウ糖液糖から水分を除いた固形分を算出した数値、又は上白糖の配合量である。また、表中の「水分（質量％）」は、果糖ブドウ糖液糖、及び醤油の水分を算出し、加水した水の含量と合計した数値である。 The viscosity of the produced seasoning for stir-frying of a starch-based food material was measured with a BM type viscometer (rotor No. 3, 12 rpm, product temperature: 20° C. (6 rpm if exceeding 10,000 mPa·s)). The measurement results are shown in Tables 1 and 2. In the table, "value of sugar as solid content (mass %)" is a numerical value obtained by calculating the solid content obtained by removing water from fructose-glucose liquid sugar, or the blending amount of white sucrose. In addition, "water content (mass %)" in the table is a numerical value obtained by calculating the water content of fructose-glucose liquid sugar and soy sauce and adding it to the content of hydrated water.
〔澱粉系食材の炒め物用調味料の評価〕
上記で製造した澱粉系食材の炒め物用調味料を用いて、チャーハン、又は焼うどんを製造して各種の評価を行った。
１．チャーハンの調理方法
フライパン（直径２６ｃｍ）に澱粉系食材の炒め調理用油脂組成物（対照例、実施例１〜５、比較例１〜３）１５ｇを入れ、中火で１分間温めた。次に、炊き上げた白飯２００ｇを入れ、炒めた。その後、皿に移して１０分間放冷した。
２．焼うどんの調理方法
フライパン（直径２６ｃｍ）に澱粉系食材の炒め調理用油脂組成物（対照例、実施例１〜５、比較例１〜３）１５ｇを入れ、中火で１分間温めた。次に、うどん麺１３５ｇを入れ、炒めた。その後、皿に移して１０分間放冷した。
[Evaluation of seasonings for stir-fried starch-based foods]
Using the seasoning for stir-frying of the starch-based food material produced above, fried rice or fried udon was produced and various evaluations were performed.
1. Cooking method of fried rice In a frying pan (diameter 26 cm), 15 g of an oil and fat composition for stir-frying a starch-based food material (control example, Examples 1 to 5, Comparative Examples 1 to 3) was put, and warmed for 1 minute with medium heat. Next, 200 g of cooked white rice was added and fried. Then, it moved to the dish and was left to cool for 10 minutes.
2. Cooking method of fried udon A fry pan (diameter 26 cm) was charged with 15 g of a fat-and-oil composition for stir-frying a starch-based food material (Comparative Examples, Examples 1 to 5 and Comparative Examples 1 to 3) and warmed for 1 minute on medium heat. Next, 135 g of udon noodles was added and fried. Then, it moved to the dish and was left to cool for 10 minutes.
３．調理時の澱粉系食材の結着の評価
上記で調理したチャーハン、又は焼うどんについて、調理時の食材の結着の程度について下記の採点基準に従って採点をし、５人の合計点から下記の評価基準に従って評価した。評価結果を表３に示す。
（採点基準）
２点：対照例を使用した炒め物よりも結着が無く、混ぜ易い。
１点：２点の評価よりも若干結着があるが、混ぜ易い。
０点：対照例を使用した炒め物と同等か、それ以上の結着があり、混ぜ難い。
（評価基準）
９以上１０以下：◎（非常に良好）
６以上８以下 ：○（良好）
０以上５以下 ：×（不良）
3. Evaluation of binding of starch-based ingredients during cooking The fried rice or fried noodles cooked above are scored according to the following scoring criteria for the degree of binding of ingredients during cooking, and the following rating is given from the total score of 5 people: It was evaluated according to the standard. The evaluation results are shown in Table 3.
(Scoring criteria)
2 points: No binding and easier to mix than the stir-fried food using the control example.
1 point: There is some binding compared to the evaluation of 2 points, but it is easy to mix.
0 points: It is hard to mix because there is binding equal to or higher than the stir-fried food using the control example.
(Evaluation criteria)
9 or more and 10 or less: ◎ (very good)
6 or more and 8 or less: ○ (good)
0 or more and 5 or less: × (bad)
４．調理後の澱粉系食材の結着の評価
上記で調理したチャーハン、又は焼うどんについて、調理後の食材の結着の程度について下記の採点基準に従って採点をし、５人の合計点から下記の評価基準に従って評価した。評価結果を表３に示す。
２点：対照例を使用した炒め物よりも結着が無く、ほぐれ易い。
１点：２点の評価よりも若干結着があるが、ほぐれ易い。
０点：対照例を使用した炒め物と同等か、それ以上の結着があり、ほぐれ難い。
（評価基準）
９以上１０以下：◎（非常に良好）
６以上８以下 ：○（良好）
０以上５以下 ：×（不良）
4. Evaluation of the binding of the starch-based food material after cooking The fried rice or fried noodles cooked above are scored according to the following scoring criteria for the extent of the binding of the food material after cooking, and the following evaluation is given from the total score of 5 people. It was evaluated according to the standard. The evaluation results are shown in Table 3.
2 points: There is no binding and it is easy to loosen as compared with the fried food using the control example.
1 point: There is some binding compared to the evaluation of 2 points, but it is easy to loosen.
0 points: There is binding equal to or higher than the stir-fried food using the control example, and it is difficult to loosen.
(Evaluation criteria)
9 or more and 10 or less: ◎ (very good)
6 or more and 8 or less: ○ (good)
0 or more and 5 or less: × (bad)
５．喫食時の油っぽさの評価
上記で調理したチャーハン、又は焼うどんについて、喫食時の油っぽさについて下記の採点基準に従って採点をし、５人の合計点から下記の評価基準に従って評価した。評価結果を表３に示す。
２点：対照例を使用した炒め物よりも油っぽさを感じない。
１点：対照例を使用した炒め物よりも油っぽさを感じないが、２点の評価よりも若干油っぽさを感じる。
０点：対照例を使用した炒め物と同等か、それ以上の油っぽさを感じる。
（評価基準）
９以上１０以下：◎（非常に良好）
６以上８以下 ：○（良好）
０以上５以下 ：×（不良）
5. Evaluation of oiliness at the time of eating Regarding the fried rice or fried noodles cooked above, the oiliness at the time of eating was scored according to the following scoring standards, and the total score of 5 people was evaluated according to the following evaluation standards. .. The evaluation results are shown in Table 3.
2 points: Less oily than the stir-fried food using the control example.
1 point: Felt less greasy than the stir-fried product using the control example, but slightly greasy than the 2 point evaluation.
0 points: Oily feeling equivalent to or higher than the stir-fried food using the control example is felt.
(Evaluation criteria)
9 or more and 10 or less: ◎ (very good)
6 or more and 8 or less: ○ (good)
0 or more and 5 or less: × (bad)
６．喫食時の表面が滑らかな食感の評価
上記で調理したチャーハン、又は焼うどんについて、喫食時の表面が滑らかな食感について下記の採点基準に従って採点をし、５人の合計点から下記の評価基準に従って評価した。評価結果を表３に示す。
２点：対照例を使用した炒め物よりも表面が滑らかな食感である。
１点：対照例を使用した炒め物よりも表面が滑らかな食感であるが、２点の評価よりも若干表面がざらついた食感である。
０点：対照例を使用した炒め物と同等か、又は、表面がざらついた食感である。
6. Evaluation of texture with smooth surface during eating For fried rice or fried noodles cooked above, the texture with smooth surface during eating was scored according to the following scoring criteria, and the following points were evaluated from a total of 5 people. It was evaluated according to the standard. The evaluation results are shown in Table 3.
2 points: The texture is smoother than that of the fried food using the control example.
1 point: The texture was smoother than that of the stir-fried food using the control example, but the texture was slightly rougher than the evaluation of 2 points.
0 points: Equivalent to the stir-fried food using the control example, or the texture was rough on the surface.
７．喫食時の適度な硬さで歯切れよい食感の評価
上記で調理したチャーハン、又は焼うどんについて、喫食時の歯切れよい食感について下記の採点基準に従って採点をし、５人の合計点から下記の評価基準に従って評価した。評価結果を表３に示す。
２点：対照例を使用した炒め物よりも適度な硬さで歯切れよい食感である。
１点：対照例を使用した炒め物よりも適度な硬さで歯切れよい食感であるが、２点の評価よりも若干硬さが劣る食感である。
０点：対照例を使用した炒め物と同等か、又は、硬さが劣る食感である。
7. Evaluation of texture with crispness with moderate hardness during eating For fried rice or fried noodles cooked above, the texture with crispness during eating was scored according to the following scoring criteria, and from the total score of 5 people, It evaluated according to the evaluation criteria. The evaluation results are shown in Table 3.
2 points: It has a moderate hardness and a crispy texture compared to the stir-fried food using the control example.
1 point: The texture is moderately firmer and crispy than the stir-fried food using the control example, but the texture is slightly inferior to the 2 point evaluation.
0 points: Texture equivalent to that of stir-fried food using the control example, or inferior in hardness.
８．総合評価
上記のチャーハン、及び焼うどんの評価結果から、下記の基準に従って総合評価した。評価結果を表３に示す。
（評価基準）
評価結果に“×”を含まず、“◎”が４〜５個 ：◎（非常に良好）
評価結果に“×”を含まず、“◎”が３個以下 ：○（良好）
評価結果のいずれかに“×”がある ：×（不良）
8. Comprehensive Evaluation Based on the evaluation results of the above fried rice and fried noodles, comprehensive evaluation was performed according to the following criteria. The evaluation results are shown in Table 3.
(Evaluation criteria)
The evaluation result does not include "x" and 4 to 5 "◎": ◎ (very good)
The evaluation result does not include "x", and "◎" is 3 or less: ○ (good)
There is "x" in any of the evaluation results: x (bad)
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Citations (4)
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|---|---|---|---|---|
| JPH10113145A (en) * | 1996-10-11 | 1998-05-06 | Nisshin Oil Mills Ltd:The | Seasoning for panfried dishes |
| WO2004045311A1 (en) * | 2002-11-18 | 2004-06-03 | The Nisshin Oillio Group, Ltd. | Acid emulsified mayonnaise-like food |
| JP2016101138A (en) * | 2014-11-28 | 2016-06-02 | 昭和産業株式会社 | Fat composition for stir-fry cooking |
| JP2016198028A (en) * | 2015-04-09 | 2016-12-01 | キユーピー株式会社 | Oil-in-water emulsified food and cooked bread using the same |
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2018
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| JPH10113145A (en) * | 1996-10-11 | 1998-05-06 | Nisshin Oil Mills Ltd:The | Seasoning for panfried dishes |
| WO2004045311A1 (en) * | 2002-11-18 | 2004-06-03 | The Nisshin Oillio Group, Ltd. | Acid emulsified mayonnaise-like food |
| JP2016101138A (en) * | 2014-11-28 | 2016-06-02 | 昭和産業株式会社 | Fat composition for stir-fry cooking |
| JP2016198028A (en) * | 2015-04-09 | 2016-12-01 | キユーピー株式会社 | Oil-in-water emulsified food and cooked bread using the same |
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| 超簡単パラパラ炒飯 COOKPAD, JPN6022034903, 29 July 2018 (2018-07-29), ISSN: 0004853410 * |
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