JP2020162497A - Concentrated seasoning composition - Google Patents
Concentrated seasoning composition Download PDFInfo
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- JP2020162497A JP2020162497A JP2019067128A JP2019067128A JP2020162497A JP 2020162497 A JP2020162497 A JP 2020162497A JP 2019067128 A JP2019067128 A JP 2019067128A JP 2019067128 A JP2019067128 A JP 2019067128A JP 2020162497 A JP2020162497 A JP 2020162497A
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- 239000000203 mixture Substances 0.000 title claims abstract description 59
- 229920002472 Starch Polymers 0.000 claims abstract description 32
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- 239000008107 starch Substances 0.000 claims abstract description 31
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 28
- 229920000881 Modified starch Polymers 0.000 claims abstract description 26
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- 239000004368 Modified starch Substances 0.000 claims abstract description 25
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- Seasonings (AREA)
Abstract
Description
本発明は、濃縮調味料組成物に関し、特に、所定の量の澱粉質原料及び油脂を含む濃縮調味料組成物に関する。 The present invention relates to a concentrated seasoning composition, and more particularly to a concentrated seasoning composition containing a predetermined amount of starchy raw materials and fats and oils.
複数の調味料を予め配合し、炒め物などの目的の惣菜を調理するために使用される合わせ調味料（メニュー用調味料）は、種々の惣菜を簡便に調理することを可能とするものであり、家庭で広く利用されている。例えば、特許文献１には、炒め物を調理する際に流出する水分の量を少なくすることができ、その結果、見栄えが良く水っぽくない炒め物を火力の弱いコンロでも作ることができる炒め物用調味料組成物が記載されている。また、カレー、シチュー、及びハヤシライスソースなどのソースを調理するための調理材料としてルウが用いられているが、その基材を利用したメニュー用調味料の開発も行われてきた。 The combined seasoning (menu seasoning), which is used to cook the desired side dish such as stir-fry by pre-mixing multiple seasonings, makes it possible to easily cook various side dishes. Yes, it is widely used at home. For example, in Patent Document 1, the amount of water flowing out when cooking a stir-fry can be reduced, and as a result, a stir-fry that looks good and is not watery can be made even on a stove with a weak heat. The seasoning composition is described. In addition, roux is used as a cooking material for cooking sauces such as curry, stew, and hayashi rice sauce, and menu seasonings using the base material have also been developed.
ルウの基材を利用したメニュー用調味料を使用すると、最終的な調理品における油分が水分と比較して多くなるため、従来は、当該調理品において油浮きが生じることがあり、外観上好ましくなかった。そこで、本発明は、油浮きが抑制された調理品を作製するためのメニュー用調味料として使用できる濃縮調味料組成物を提供することを目的としている。 When a menu seasoning using a base material of roux is used, the oil content in the final cooked product is higher than that in the water content. Therefore, conventionally, oil floating may occur in the cooked product, which is preferable in appearance. There wasn't. Therefore, an object of the present invention is to provide a concentrated seasoning composition that can be used as a seasoning for a menu for producing a cooked product in which oil floating is suppressed.
本発明者らは、上記課題を解決すべく鋭意検討した結果、乳化性加工澱粉を濃縮調味料組成物に配合すると、当該濃縮調味料組成物を用いて作製された調理品において油浮きが抑制されることを見出し、本発明を完成させた。すなわち、本発明は、以下に示す濃縮調味料組成物を提供するものである。
〔１〕澱粉質原料を５〜４０質量％及び油脂を１０質量％以上含む、濃縮調味料組成物であって、前記澱粉質原料が、乳化性加工澱粉を含むことを特徴とする、濃縮調味料組成物。
〔２〕前記乳化性加工澱粉が、オクテニルコハク酸澱粉ナトリウム又は油脂処理澱粉を含む、前記〔１〕に記載の濃縮調味料組成物。
〔３〕前記乳化性加工澱粉の配合量が、前記濃縮調味料組成物の全質量に対して０．０５質量％以上である、前記〔１〕又は〔２〕に記載の濃縮調味料組成物。
〔４〕乳化剤をさらに含む、前記〔１〕〜〔３〕のいずれか一項に記載の濃縮調味料組成物。
〔５〕前記乳化剤の配合量が、０．０５質量％以上である、前記〔４〕に記載の濃縮調味料組成物。
〔６〕前記乳化剤が、ポリグリセリン脂肪酸エステルである、前記〔４〕又は〔５〕に記載の濃縮調味料組成物。
〔７〕前記ポリグリセリン脂肪酸エステルの構成脂肪酸が、エルカ酸又はベヘニン酸を含む、前記〔６〕に記載の濃縮調味料組成物。
As a result of diligent studies to solve the above problems, the present inventors have found that when emulsifying modified starch is blended with a concentrated seasoning composition, oil floating is suppressed in a cooked product prepared using the concentrated seasoning composition. The present invention has been completed. That is, the present invention provides the concentrated seasoning composition shown below.
[1] A concentrated seasoning composition containing 5 to 40% by mass of a starchy raw material and 10% by mass or more of fats and oils, wherein the starchy raw material contains an emulsifying modified starch. Food composition.
[2] The concentrated seasoning composition according to the above [1], wherein the emulsifying modified starch contains sodium octenyl succinate starch or oil-treated starch.
[3] The concentrated seasoning composition according to the above [1] or [2], wherein the blending amount of the emulsifying modified starch is 0.05% by mass or more with respect to the total mass of the concentrated seasoning composition. ..
[4] The concentrated seasoning composition according to any one of [1] to [3] above, further comprising an emulsifier.
[5] The concentrated seasoning composition according to the above [4], wherein the blending amount of the emulsifier is 0.05% by mass or more.
[6] The concentrated seasoning composition according to the above [4] or [5], wherein the emulsifier is a polyglycerin fatty acid ester.
[7] The concentrated seasoning composition according to the above [6], wherein the constituent fatty acid of the polyglycerin fatty acid ester contains erucic acid or behenic acid.
本発明に従えば、乳化性加工澱粉を濃縮調味料組成物に配合することにより、当該濃縮調味料組成物を用いて作製された調理品において油浮きを抑制することができる。したがって、油浮きが抑制されて良好な外観を有する調理品を作製することが可能となる。 According to the present invention, by blending the emulsifying modified starch into the concentrated seasoning composition, oil floating can be suppressed in the cooked product prepared by using the concentrated seasoning composition. Therefore, it is possible to produce a cooked product having a good appearance by suppressing oil floating.
以下、本発明をさらに詳細に説明する。
本発明の濃縮調味料組成物は、澱粉質原料及び油脂を含む。本明細書に記載の「澱粉質原料」とは、澱粉を主成分とする食品原料のことをいう。前記濃縮調味料組成物においては、前記澱粉質原料は、乳化性加工澱粉を含むが、それ以外の澱粉質原料をさらに含んでもよい。そのような澱粉質原料としては、当技術分野で通常使用されるものを特に制限されることなく採用することができるが、例えば、小麦澱粉、コーンスターチ、米澱粉、馬鈴薯澱粉、甘藷澱粉、タピオカ澱粉、くず澱粉、及び加工澱粉（乳化性加工澱粉以外）などの澱粉、並びに、小麦粉、コーンフラワー、米粉、ライ麦粉、蕎麦粉、あわ粉、きび粉、はと麦粉、及びひえ粉などの穀粉などからなる群から選択される少なくとも１種を使用してもよい。前記澱粉質原料の配合量は、前記濃縮調味料組成物の全質量に対して、約５〜約４０質量％であり、好ましくは約１５〜約３５質量％であり、さらに好ましくは約１７〜約３０質量％である。
Hereinafter, the present invention will be described in more detail.
The concentrated seasoning composition of the present invention contains a starchy raw material and fats and oils. The “starch raw material” described in the present specification refers to a food raw material containing starch as a main component. In the concentrated seasoning composition, the starchy raw material contains an emulsifying modified starch, but other starchy raw materials may be further contained. As such a starchy raw material, those usually used in the art can be adopted without particular limitation, and for example, wheat starch, corn starch, rice starch, horse bell starch, sweet potato starch, tapioca starch, etc. can be adopted. , Waste starch, starch such as processed starch (other than emulsifying processed starch), and grain flour such as wheat flour, cornflower, rice flour, rye flour, buckwheat flour, foam flour, millet flour, hato wheat flour, and hie flour. At least one selected from the group consisting of may be used. The blending amount of the starchy raw material is about 5 to about 40% by mass, preferably about 15 to about 35% by mass, and more preferably about 17 to about 17 to about 40% by mass with respect to the total mass of the concentrated seasoning composition. It is about 30% by mass.
本明細書に記載の「乳化性加工澱粉」とは、親水性部分と疎水性部分とを併せ持つように加工された、乳化作用を有する澱粉のことをいう。特定の理論に拘束されるものではないが、前記乳化性加工澱粉は、本発明の濃縮調味料組成物中の前記油脂及び食材に由来する油分と、前記濃縮調味料組成物を使用して作製された調理品中の水分とを混和しつつ、その混合液に対して粘度を付与し、乳化状態を維持することができるため、当該調理品における油浮きを効果的に抑制することができると考えられる。なお、本明細書に記載の「油浮き」とは、前記油脂及び／又は前記油分が、前記調理品から分離してソースの表面に浮いた状態のことをいう。この油浮きは、加熱して作製した調理品を皿に移した後の様子を、目視で観察することによって評価することができる。 The "emulsifying modified starch" described in the present specification refers to a starch having an emulsifying action, which is processed so as to have both a hydrophilic portion and a hydrophobic portion. Although not bound by a specific theory, the emulsifying modified starch is prepared by using the oil and fat derived from the fat and oil and the food material in the concentrated seasoning composition of the present invention and the concentrated seasoning composition. Since it is possible to impart viscosity to the mixed solution and maintain an emulsified state while mixing with the water content in the cooked product, it is possible to effectively suppress oil floating in the cooked product. Conceivable. The "oil float" described in the present specification means a state in which the oil and / or the oil is separated from the cooked product and floats on the surface of the sauce. This oil floating can be evaluated by visually observing the state after the cooked product prepared by heating is transferred to a plate.
前記乳化性加工澱粉としては、当技術分野で通常使用されるものを特に制限されることなく採用することができるが、例えば、前記乳化性加工澱粉は、オクテニルコハク酸澱粉ナトリウム又は油脂処理澱粉であってもよい。前記「オクテニルコハク酸澱粉ナトリウム」とは、澱粉を無水オクテニルコハク酸でエステル化して得られる加工澱粉のことをいう。前記「油脂処理澱粉」とは、澱粉粒の表面に微量の食用油脂を付着させて処理した加工澱粉のことをいい、油脂加工馬鈴薯澱粉、油脂加工とうもろこし澱粉、油脂加工タピオカ澱粉、及び油脂加工小麦澱粉などが知られている。どちらの加工澱粉も、加工食品の原料などとして一般的に用いられている。前記乳化性加工澱粉の配合量は、特に限定されないが、例えば、前記濃縮調味料組成物の全質量に対して、約０．０５質量％以上であってもよく、好ましくは約０．０８〜約１０質量％であり、さらに好ましくは約０．１〜約５質量％である。前記乳化性加工澱粉がこのような範囲の量で配合されていると、調理品の風味を害さずに油浮き抑制作用が良好に発揮される。 As the emulsifying modified starch, those usually used in the art can be adopted without particular limitation. For example, the emulsifying modified starch is sodium octenyl succinate or oil-treated starch. May be. The "sodium octenyl succinate starch" refers to a modified starch obtained by esterifying starch with octenyl succinic anhydride. The "fat-treated starch" refers to processed starch obtained by adhering a small amount of edible fat and oil to the surface of starch granules, and refers to fat-processed potato starch, fat-processed corn starch, fat-processed tapioca starch, and fat-processed wheat. Starch and the like are known. Both modified starches are generally used as raw materials for processed foods. The blending amount of the emulsifying modified starch is not particularly limited, but may be, for example, about 0.05% by mass or more, preferably about 0.08 to about 0.08 to the total mass of the concentrated seasoning composition. It is about 10% by mass, more preferably about 0.1 to about 5% by mass. When the emulsifying modified starch is blended in such an amount, the oil floating suppressing effect is satisfactorily exhibited without damaging the flavor of the cooked product.
本明細書に記載の「油脂」とは、食用に供される天然油脂又は加工油脂などの油脂のことをいう。前記油脂としては、当技術分野で通常使用されるものを特に制限されることなく採用することができるが、例えば、前記油脂は、バター、牛脂、及び豚脂などの動物油脂、マーガリン、パーム油、綿実油、及びコーン油などの植物油脂、これらの硬化油脂、並びにこれらの混合油脂などからなる群から選択される少なくとも１種であってもよい。前記油脂の融点は、特に制限されず、目的の形状のルウを製造するために適宜選択され得る。例えば、固体状のルウを製造するためには融点３５℃以上の油脂が好ましい。前記油脂の配合量は、前記濃縮調味料組成物の全質量に対して、約１０質量％以上であり、好ましくは約２０〜約４０質量％であり、さらに好ましくは約２５〜約３７質量％である。
本発明の濃縮調味料組成物は、水分量が約１０質量％以下であることが好ましく、さらに好ましくは約６質量％以下である。
The "fat and oil" described in the present specification refers to fats and oils such as natural fats and oils or processed fats and oils used for food. As the fat and oil, those usually used in the art can be adopted without particular limitation. For example, the fat and oil are animal fats and oils such as butter, beef tallow, and lard, margarine, and palm oil. , Cottonseed oil, and vegetable fats and oils such as corn oil, hardened fats and oils thereof, and mixed fats and oils thereof may be at least one selected from the group. The melting point of the fat and oil is not particularly limited and may be appropriately selected for producing a roux having a desired shape. For example, in order to produce solid roux, fats and oils having a melting point of 35 ° C. or higher are preferable. The blending amount of the fats and oils is about 10% by mass or more, preferably about 20 to about 40% by mass, and more preferably about 25 to about 37% by mass with respect to the total mass of the concentrated seasoning composition. Is.
The concentrated seasoning composition of the present invention preferably has a water content of about 10% by mass or less, more preferably about 6% by mass or less.
本発明の濃縮調味料組成物は、乳化剤をさらに含んでもよい。前記乳化剤は、前記油脂と他の原料中の水分との乳化のために機能しつつ、前記乳化性加工澱粉と協同的に作用し、調理品における油浮きを効率的に抑制することもできる。前記乳化剤としては、当技術分野で通常使用されるものを特に制限されることなく採用することができるが、例えば、前記乳化剤は、グリセリン脂肪酸エステル、有機酸モノグリセリド、ポリグリセリン脂肪酸エステル、レシチン、ショ糖脂肪酸エステル、ソルビタン酸脂肪酸エステル、及び、プロピレングリコール脂肪酸エステルからなる群から選択される少なくとも１種であってもよい。なかでも、前記ポリグリセリン脂肪酸エステルは、前記乳化性加工澱粉による油浮き抑制作用を補助する作用が高いため好ましい。前記ポリグリセリン脂肪酸エステルの構成脂肪酸は、特に限定されないが、例えば、エルカ酸又はベヘニン酸を含んでもよい。ある態様では、前記濃縮調味料組成物は、目的に応じて、２種以上の乳化剤を含み得る。また、前記乳化剤の配合量は、特に限定されないが、例えば、前記濃縮調味料組成物の全質量に対して、約０．０５質量％以上であってもよく、好ましくは約０．１〜約２質量％であり、さらに好ましくは約０．２〜約１．５質量％である。前記乳化剤がこのような範囲の量で配合されていると、調理品の風味を害さずに前記乳化性加工澱粉による油浮き抑制作用を補助することができる。 The concentrated seasoning composition of the present invention may further contain an emulsifier. The emulsifier can function in cooperation with the emulsifying modified starch while functioning for emulsification of the fat and oil and water in other raw materials, and can efficiently suppress oil floating in the cooked product. As the emulsifier, those usually used in the art can be adopted without particular limitation. For example, the emulsifier may be glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, lecithin, sucrose. It may be at least one selected from the group consisting of sugar fatty acid ester, sorbitan acid fatty acid ester, and propylene glycol fatty acid ester. Among them, the polyglycerin fatty acid ester is preferable because it has a high effect of assisting the oil floating suppressing action of the emulsifying modified starch. The constituent fatty acids of the polyglycerin fatty acid ester are not particularly limited, but may include, for example, erucic acid or behenic acid. In some embodiments, the concentrated seasoning composition may comprise two or more emulsifiers, depending on the intended purpose. The amount of the emulsifier blended is not particularly limited, but may be, for example, about 0.05% by mass or more, preferably about 0.1 to about 0.1% by mass, based on the total mass of the concentrated seasoning composition. It is 2% by mass, more preferably about 0.2 to about 1.5% by mass. When the emulsifier is blended in an amount in such a range, it is possible to assist the oil floating suppressing action of the emulsifying modified starch without impairing the flavor of the cooked product.
本発明の濃縮調味料組成物は、増粘剤をさらに含んでもよい。前記増粘剤は、調理品に対して適度な粘度を付与し、特に、油分と水分が混和した乳化状態の維持に寄与し得る。また、皿の上に盛り付けられた調理品において、箸やスプーンなどに付着した唾液中のアミラーゼの働きで澱粉成分に由来する調理品の粘度が低下するような場合であっても、その粘度低下を補完することができる。前記増粘剤としては、当技術分野で通常使用されるものを特に制限されることなく採用することができるが、例えば、前記増粘剤は、キサンタンガム、ウェランガム、グアガム、タマリンドシードガム、ジェランガム、カラギーナン、及び、ローカストビーンガムからなる群から選択される少なくとも１種であってもよい。前記増粘剤の配合量は、特に限定されないが、例えば、前記濃縮調味料組成物の全質量に対して、約０．０２質量％以上であってもよく、好ましくは約０．０３〜約３質量％であり、さらに好ましくは約０．０５質量〜約１質量％である。前記増粘剤がこのような範囲の量で配合されていると、調理品の風味を害さずに適度な粘度を付与することができる。 The concentrated seasoning composition of the present invention may further contain a thickener. The thickener imparts an appropriate viscosity to the cooked product, and in particular, can contribute to maintaining an emulsified state in which oil and water are mixed. In addition, even if the viscosity of the cooked product derived from the starch component decreases due to the action of amylase in saliva attached to chopsticks or spoons in the cooked food served on the plate, the viscosity decreases. Can be complemented. As the thickener, those usually used in the art can be adopted without particular limitation. For example, the thickeners include xanthan gum, welan gum, guar gum, tamarind seed gum, gellan gum, and the like. It may be at least one selected from the group consisting of carrageenan and locust bean gum. The blending amount of the thickener is not particularly limited, but may be, for example, about 0.02% by mass or more, preferably about 0.03 to about 0.03 to about 0.02% by mass, based on the total mass of the concentrated seasoning composition. It is 3% by mass, more preferably about 0.05% by mass to about 1% by mass. When the thickener is blended in an amount in such a range, an appropriate viscosity can be imparted without damaging the flavor of the cooked product.
本発明の濃縮調味料組成物は、肉野菜炒め及び回鍋肉などの炒めもの料理や、煮物料理などの種々の調理品を作製するためのメニュー用調味料として使用することができる。前記濃縮調味料組成物は、対象とする調理品に応じて、１種以上の調味料及び／又は香辛料を含むことができる。前記調味料及び前記香辛料としては、当技術分野で通常使用されるものを特に制限されることなく採用することができるが、例えば、前記調味料は、グルタミン酸などのアミノ酸、味噌、醤油、砂糖、塩、みりん、料理酒、酢、ケチャップ、マヨネーズ、中濃ソース、及びオイスターソースからなる群から選択される少なくとも１種であってもよく、前記香辛料は、唐辛子、黒胡椒、ジンジャー、及び、ガーリックからなる群から選択される少なくとも１種であってもよい。 The concentrated seasoning composition of the present invention can be used as a seasoning for menus for preparing stir-fried dishes such as stir-fried meat and vegetables and stir-fried pot meat, and various cooked dishes such as boiled dishes. The concentrated seasoning composition may contain one or more seasonings and / or spices depending on the target cooked product. As the seasoning and the spice, those usually used in the art can be adopted without particular limitation. For example, the seasoning includes amino acids such as glutamic acid, miso, soy sauce, sugar, and the like. It may be at least one selected from the group consisting of salt, mirin, cooking liquor, vinegar, ketchup, mayonnaise, worcestershire sauce, and oyster sauce, and the spices may be pepper, black pepper, ginger, and garlic. It may be at least one selected from the group consisting of.
本発明の濃縮調味料組成物は、本発明の目的を損なわない限り、当技術分野で通常使用される任意の食品原料又は任意の添加剤をさらに含んでもいいし、調理品の油浮きを抑制するのに有効な他の添加剤をさらに含んでもよい。また、前記濃縮調味料組成物は、当技術分野で通常使用される任意の方法により製造することができる。前記濃縮調味料組成物の形状は、特に限定されないが、例えば、ブロック状、フレーク状、及び顆粒状などの固体状、ペースト状、又は、液体状であってもよい。製品の荷姿を箱にして積み重ねて運送しやすいという流通上の利点や、手にルウが付着しにくいなどの調理時の使い易さの点から、固体状が好ましい。 The concentrated seasoning composition of the present invention may further contain any food raw material or any additive commonly used in the art, as long as the object of the present invention is not impaired, and suppresses oil floating in cooked foods. It may further contain other additives that are effective in making it. In addition, the concentrated seasoning composition can be produced by any method usually used in the art. The shape of the concentrated seasoning composition is not particularly limited, and may be, for example, solid, paste, or liquid such as block, flake, and granular. The solid state is preferable from the viewpoint of distribution advantages such as easy stacking and transportation of products in a box and ease of use during cooking such that roux does not easily adhere to the hands.
以下、実施例により本発明を具体的に説明するが、本発明の範囲はこれら実施例に限定されるものではない。 Hereinafter, the present invention will be specifically described with reference to Examples, but the scope of the present invention is not limited to these Examples.
１．濃縮調味料組成物の調製
表１に記載の量の牛脂豚脂混合油（融点３５℃以上）及び小麦粉を使用して、常法により小麦粉ルウを調製した。そして、これら以外の原料を表１に記載の量で前記小麦粉ルウと適宜混合し、１００℃になるまで加熱撹拌した。その後、６０℃になるまで冷却し、これを容器に充填して冷却固化することによって、実施例１〜４及び比較例１の濃縮調味料組成物（ブロック状の固形ルウ；水分量約３質量％）を調製した。
1. 1. Preparation of Concentrated Seasoning Composition Wheat flour roux was prepared by a conventional method using the amounts of beef tallow and lard mixed oil (melting point 35 ° C. or higher) and wheat flour shown in Table 1. Then, raw materials other than these were appropriately mixed with the wheat flour roux in the amounts shown in Table 1, and heated and stirred until the temperature reached 100 ° C. Then, the mixture is cooled to 60 ° C., filled in a container and solidified by cooling, whereby the concentrated seasoning compositions of Examples 1 to 4 and Comparative Example 1 (block-shaped solid roux; water content of about 3 mass). %) Was prepared.
２．調理及び評価
豚肉、キャベツ、及びピーマンをフライパンで炒めて、水を１００ｍL添加し、そこへ実施例１〜４及び比較例１の濃縮調味料組成物のいずれかを７０ｇ混合してとろみが出るまで加熱し、肉野菜炒めを作製した。作製した肉野菜炒めを皿に移し、その皿の底のソースの表面に浮いた油（油浮き）の様子、及び、作製した肉野菜炒めの風味を、５人のパネルが以下の基準で評価した。結果を表１に示す。
（油浮き）
◎◎：油浮きがほとんどない（実施例４）
◎：「◎◎」ほどではないが油浮きが大きく抑えられている
○：油浮きが抑えられている
×：従来品（比較例１）と同等の油浮きが発生している
（風味）
◎：従来品（比較例１）と同等の良好な風味を有する
○：「◎」ほどではないが良好な風味を有する
×：風味が悪い
2. Cooking and Evaluation Fry pork, cabbage, and peppers in a frying pan, add 100 mL of water, mix 70 g of any of the concentrated seasoning compositions of Examples 1 to 4 and Comparative Example 1, until thickened. It was heated to make stir-fried meat and vegetables. The prepared stir-fried meat and vegetables were transferred to a plate, and the state of the oil (oil floating) floating on the surface of the sauce at the bottom of the plate and the flavor of the prepared stir-fried meat and vegetables were evaluated by a panel of five people according to the following criteria. did. The results are shown in Table 1.
(Oil float)
◎ ◎: There is almost no oil floating (Example 4)
◎: Oil floating is greatly suppressed, although not as much as “◎◎” ○: Oil floating is suppressed ×: Oil floating equivalent to that of the conventional product (Comparative Example 1) is generated (flavor)
◎: Has a good flavor equivalent to that of the conventional product (Comparative Example 1) ○: Has a good flavor, though not as much as “◎” ×: Poor flavor
乳化性加工澱粉を含まない比較例１の濃縮調味料組成物を使用して作製した肉野菜炒めにおいては、その皿の底のソースの表面に油浮きが生じていたが、乳化性加工澱粉であるオクテニルコハク酸澱粉ナトリウム又は油脂加工タピオカ澱粉（油脂処理澱粉）を含む実施例１〜４の濃縮調味料組成物を使用して作製した肉野菜炒めにおいては、そのような油浮きは抑制されており、好ましい外観を有していた。特に、乳化性加工澱粉と併せてポリグリセリン脂肪酸エステルを含む濃縮調味料組成物（実施例３及び４）を使用した場合には、当該乳化性加工澱粉の使用量を減らしても油浮きを十分に抑制することができ、かつ極めて優れた風味を有する調理品を作製することができた。また、キサンタンガムをさらに含む実施例４の濃縮調味料組成物を使用した場合には、油浮きがほとんど発生しなかった。そして、肉野菜炒めの喫食中に、その粘度がほとんど低下せず、離水も少なかった。 In the stir-fried meat and vegetables prepared using the concentrated seasoning composition of Comparative Example 1 containing no emulsifying processed starch, oil floating occurred on the surface of the sauce at the bottom of the dish, but the emulsifying processed starch was used. In the stir-fried meat and vegetables prepared using the concentrated seasoning composition of Examples 1 to 4 containing a certain octenyl succinate starch sodium or fat-processed tapioca starch (fat-treated starch), such oil floating is suppressed. Had a favorable appearance. In particular, when a concentrated seasoning composition (Examples 3 and 4) containing a polyglycerin fatty acid ester is used in combination with the emulsifying modified starch, oil floating is sufficient even if the amount of the emulsifying modified starch used is reduced. It was possible to produce a cooked product having an extremely excellent flavor. In addition, when the concentrated seasoning composition of Example 4 further containing xanthan gum was used, almost no oil floating occurred. Then, during the stir-fried meat and vegetables, the viscosity was hardly reduced and the water separation was small.
以上より、乳化性加工澱粉を濃縮調味料組成物に配合することにより、当該濃縮調味料組成物を用いて作製された調理品において油浮きを抑制することができることが分かった。したがって、油浮きが抑制されて良好な外観を有する調理品を作製することが可能となる。 From the above, it was found that by blending the emulsifying modified starch into the concentrated seasoning composition, oil floating can be suppressed in the cooked product prepared by using the concentrated seasoning composition. Therefore, it is possible to produce a cooked product having a good appearance by suppressing oil floating.
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| JP2018171036A (en) * | 2017-03-31 | 2018-11-08 | 味の素株式会社 | Liquid seasoning for cooking |
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