JP2020174664A - Seasoning agent for cooking by microwave oven, food product, vegetable odor-suppressing agent, and cooking method - Google Patents

Abstract

To provide a seasoning agent for cooking in a microwave oven capable of suppressing vegetable odors of various vegetables generated by heating in a microwave oven, and having high versatility, a food product, a vegetable odor-suppressing agent, and a cooking method.SOLUTION: A food product is manufactured by adding a seasoning agent blended with any one or both of pregelatinized rice flour and pregelatinized starch of rice flour origin as a vegetable odor-suppressing agent for seasoning constituents to vegetables after heating in a microwave oven or vegetables before heating in a microwave oven so that a total content of pregelatinized rice flour and pregelatinized starch of rice flour origin becomes 0.01-2 mass% of a total content of vegetables.SELECTED DRAWING: None

Description

The present invention relates to a microwave cooking seasoning used for vegetables heated in a microwave oven or vegetables before being heated in a microwave oven, foods cooked using this seasoning, and vegetables using a microwave oven. The present invention relates to a vegetable odor suppressant used for cooking, and a method for cooking vegetables in a microwave oven using these seasonings and vegetable odor suppressants.

When vegetables such as bean sprouts and cabbage are heated in a microwave oven, a stuffy odor and a green odor peculiar to vegetables (hereinafter, these are collectively referred to as "vegetable odor") are generated. In particular, bean sprouts are known to easily generate a vegetable odor when heated in a microwave oven (see Non-Patent Document 1).

As a method for reducing such vegetable odor, for example, there is a method of sprinkling boiling water or vinegar on the vegetables before heating in a microwave oven. In addition, conventionally, a method of immersing vegetables in a solution containing a sugar derivative of α, α-trehalose and / or a reducing agent for an unpleasant odor (see Patent Document 1) or cooking in a microwave oven. A method of mixing a seasoning containing yellow soybeans with sprouts (see Patent Document 2) has also been proposed.

International Publication No. 2004/060077 Japanese Unexamined Patent Publication No. 2019-13189

Yoshiyo Fujino, 2 outsiders, "Changes in green odor and texture during cooking process of soybean sprouts", Cooking Science, Japan Cooking Science Society, 1991, Vol. 24, No. 3, p. 193-197

However, the method of sprinkling boiling water or vinegar on the vegetables before heating is complicated, and especially when vinegar is used, not only the seasoning of the cooked product is limited, but also the deliciousness of the vegetables themselves may be impaired. Further, the method using the sugar derivative of α, α-trehalose described in Patent Document 1 suppresses the unpleasant odor of vegetables and at the same time contributes to the depth and complexity of the taste in forming the deliciousness of the cooked product. There is a problem that "egumi", "astringency", and "bitterness" are also suppressed.

On the other hand, the method described in Patent Document 2 can reduce the green odor of bean sprouts heated by a microwave oven, but since it uses yellow soybean paste, which is a kind of Chinese soybean miso, it is a cooked product other than Chinese food. It is difficult to apply to and lacks versatility. Furthermore, in recent years, the use of cut vegetables that are a mixture of multiple types of vegetables such as cabbage, carrots, onions, and shiitake mushrooms has become widespread, but conventionally, methods that have the effect of reducing vegetable odors on multiple types of vegetables have been proposed. Not.

Therefore, the present invention provides a seasoning, a food, a vegetable odor suppressant, and a cooking method for microwave cooking, which can suppress the vegetable odor generated by heating various vegetables in a microwave oven and have high versatility. The purpose is.

The seasoning for cooking in a microwave oven according to the present invention is a seasoning used for cooking vegetables using a microwave oven, and is an α-derived rice flour and / or rice flour-derived α as a seasoning component and a vegetable odor suppressant. Contains chemical starch.
As the pregelatinized rice flour and pregelatinized starch derived from rice flour, for example, those having a degree of pregelatinization of 62% or more can be used. The value of the degree of pregelatinization referred to here is an average value of rice flour and / or starch as a whole, and is the same in the following description unless otherwise specified.
The seasoning for microwave cooking of the present invention may be a liquid seasoning containing a seasoning liquid and ingredients.
This seasoning for cooking in a microwave oven may be used for vegetables heated by a microwave oven, or may be used for vegetables before being heated by a microwave oven.

The food product according to the present invention contains vegetables and the above-mentioned seasoning for cooking in a microwave oven, and has a total content of pregelatinized rice flour and pregelatinized starch derived from rice flour with respect to the total content of the vegetables. Is 0.01 to 2% by mass.

The vegetable odor suppressant for cooking in a microwave oven according to the present invention comprises pregelatinized rice flour having a degree of pregelatinization of 62% or more and / or pregelatinized starch derived from rice flour and having a degree of pregelatinization of 62% or more, and a microwave oven was used. It is used for cooking vegetables.
Further, another vegetable odor suppressant for cooking in a microwave oven according to the present invention comprises pregelatinized rice flour having a degree of pregelatinization of 62% or more and / or pregelatinized starch derived from rice flour, and an excipient. It is used for cooking the used vegetables.

In the vegetable cooking method according to the present invention, vegetables are cooked in a microwave oven using a seasoning containing a seasoning component and pregelatinized rice flour and / or pregelatinized starch derived from rice flour.
Further, in another vegetable cooking method according to the present invention, vegetables are cooked in a microwave oven using a vegetable odor suppressant composed of pregelatinized rice flour and / or pregelatinized starch derived from rice flour.

According to the present invention, it is possible to suppress the vegetable odor of various vegetables heated in a microwave oven.

Hereinafter, embodiments for carrying out the present invention will be described in detail with reference to the accompanying drawings. The present invention is not limited to the embodiments described below.

(First Embodiment)
First, the vegetable odor suppressant according to the first embodiment of the present invention will be described. The vegetable odor suppressant of the present embodiment comprises pregelatinized rice flour, pregelatinized starch derived from rice flour, or both, and is used for cooking vegetables using a microwave oven.

[Pregelatinized rice flour / pregelatinized starch]
Pregelatinized rice flour and starch derived from pregelatinized rice flour have the effect of suppressing the vegetable odor emitted from vegetables heated by a microwave oven, and in particular, pregelatinized rice flour suppresses the vegetable odor. Highly effective. Pregelatinized rice flour and pregelatinized starch derived from rice flour are mainly mixed with wheat flour and wheat substitute rice flour to improve water retention, as thickeners for thickening foods, and as adhesives for binding foods to each other. It is used. On the other hand, the present inventor has newly found that pregelatinized rice flour and pregelatinized starch derived from rice flour have an effect of suppressing the vegetable odor emitted from vegetables heated in a microwave oven.

Examples of rice used as a raw material for pregelatinized rice flour and rice flour-derived pregelatinized starch constituting the vegetable odor suppressant of the present embodiment include, but are not limited to, glutinous rice, glutinous rice, and indica rice. Various types of rice such as ancient rice such as black rice and red rice can be used. Then, the pregelatinized rice flour is modified by heating, for example, polished rice, immature rice, brown rice, crushed polished rice, and white rice as raw rice by steaming, roasting, or roasting, or is subjected to swelling treatment (puffing). This can be produced by pregelatinization and then pulverization.

The pregelatinized starch derived from rice flour is obtained by purifying only the starch from the pregelatinized rice flour or by pregelatinizing the starch derived from rice flour. For example, water is added to the starchy substance of the raw material rice and heated paste is used. It can be produced by converting it into starch and drying it in that state. The pregelatinized rice flour and the pregelatinized starch derived from the rice flour that constitute the vegetable odor suppressant of the present embodiment are not limited to those produced by the above-mentioned method, and the raw material rice is processed to generate frictional heat such as crushing. Rice flour or the like that has undergone the process and has been pregelatinized as a result may be used.

The degree of pregelatinization of the pregelatinized rice flour and the pregelatinized starch derived from the rice flour constituting the vegetable odor suppressant of the present embodiment improves the vegetable odor suppressing effect, easily entangles with vegetables, and suppresses the powderiness of cooked foods. From the viewpoint of the above, it is preferably 62% or more, and more preferably 74% or more. The degree of pregelatinization referred to here is an average value of rice flour and / or starch as a whole.

The degree of pregelatinization in rice flour and starch derived from rice flour is, for example, adjustment of treatment temperature and treatment time, adjustment of treatment conditions such as pH and stirring / grinding, salts, moisture, highly polar organic substances, surfactants, etc. By changing or applying one or two or more factors that affect pregelatinization, such as the presence or absence of addition of lipids, sugars and hydrophilic polymers, adjustment of the amount of addition, change of treatment method such as wet heat treatment, etc. , Can be the desired value. The degree of pregelatinization can also be adjusted by mixing a raw material having a low degree of pregelatinization and a raw material having a high degree of pregelatinization.

The particle size of the pregelatinized rice flour and the pregelatinized starch derived from the rice flour is not particularly limited and can be appropriately set depending on the type of cooked product and the like, but for example, the median diameter is about 14 to 500 μm. By setting the particle size of pregelatinized rice flour and pregelatinized starch derived from rice flour within this range, the miscibility with other ingredients is improved, and when used for cooking, the food does not become rough, which is good. You can get the mouthfeel and texture.

When the vegetable odor suppressant of the present embodiment contains both pregelatinized rice flour and pregelatinized starch derived from rice flour, the mixing ratio thereof is not particularly limited, but the vegetable is more vegetable than the pregelatinized starch derived from rice flour. It is preferable to contain a large amount of pregelatinized rice flour having a high odor suppressing effect.

[Additional ingredients]
The vegetable odor suppressant of the present embodiment may contain additives such as excipients and thickeners as long as it does not inhibit the effects of the above-mentioned pregelatinized rice flour and pregelatinized starch derived from rice flour. Examples of the excipient added to the vegetable odor suppressant of the present embodiment include dextrin, gum arabic, gelatin, xanthan gum, guar gum, powders derived from plants other than rice, and starches thereof.

[how to use]
Next, a method of using the vegetable odor suppressant of the present embodiment, that is, a method of cooking vegetables by heating with a microwave oven using the vegetable odor suppressant of the present embodiment will be described. The vegetable odor suppressant of the present embodiment (pregelatinized rice flour or pregelatinized starch derived from rice flour) is, for example, sprinkled on vegetables before heating in a microwave oven or mixed with vegetables after heating in a microwave oven. The vegetable odor generated by heating can be suppressed. At that time, the vegetable odor suppressant of the present embodiment may be used as a powder, or may be dissolved in water, hot water, soup stock, or the like. In addition, the vegetable odor suppressant of the present embodiment can be used in combination with a seasoning component for seasoning. In that case, the vegetable odor suppressant may be sprinkled on the vegetables together with the seasoning component before heating in the microwave oven. After heating the seasoning ingredients and vegetables in a microwave oven, a vegetable odor suppressant may be added.

As described in detail above, the vegetable odor suppressant of the present embodiment is composed of pregelatinized rice flour having a degree of pregelatinization of 62% or more and / or pregelatinized starch derived from rice flour and having a degree of pregelatinization of 62% or more. Therefore, it is possible to suppress the vegetable odor generated when vegetables are heated in a microwave oven by a simple operation of mixing. The vegetable odor suppression method using these pregelatinized rice flour and pregelatinized starch derived from rice flour can suppress the vegetable odor not only for specific vegetables but also for various vegetables, and is a mixed vegetable in which a plurality of kinds of vegetables are mixed. An excellent effect of suppressing vegetable odor can be obtained.

Furthermore, since pregelatinized rice flour and pregelatinized starch derived from rice flour do not impair the flavor, texture or appearance of vegetables and seasoning components, the vegetable odor suppressant of the present embodiment can be used in various dishes. It is more versatile than the conventional method.

(Second Embodiment)
Next, the seasoning according to the second embodiment of the present invention will be described. The seasoning of the present embodiment is a seasoning used for cooking vegetables using a microwave oven, and contains pregelatinized rice flour and / or pregelatinized starch derived from rice flour as a vegetable odor suppressant together with the seasoning component. To do. The seasoning of the present embodiment may be liquid, pasty or powder.

[Pregelatinized rice flour / pregelatinized starch]
The pregelatinized rice flour and the pregelatinized starch derived from the rice flour contained in the seasoning of the present embodiment may be the pregelatinized rice flour and the pregelatinized rice flour-derived starch, but have a vegetable odor. From the viewpoint of improving the suppressing effect, easily entwining with vegetables, and suppressing the powderiness of cooked foods, those having a degree of pregelatinization of 62% or more are preferable, and those having a degree of pregelatinization of 74% or more are more preferable.

Further, when producing the seasoning of the present embodiment, rice flour or starch derived from rice flour, which has been pre-pregelatinized like the vegetable odor suppressant of the first embodiment described above, may be blended. , Rice flour that has not been pregelatinized or starch derived from rice flour may be blended, and rice flour or starch derived from rice flour in the seasoning may be pregelatinized by performing heat treatment at a high temperature in the process of producing the seasoning.

[Seasoning ingredients]
Seasoning ingredients improve the taste, flavor, appearance, etc. of foods, such as sugar, liquid sugar, glucose, warm sugar, sugar such as mirin, soy sauce, salt, miso, brewed vinegar, spices, yeast extract. , Livestock, seafood or vegetable extracts and seasonings, mirin, sake, liquor seasonings such as wine and ethanol, various oils, citrus fruits such as yuzu and kabosu, flavored vegetables such as onions and garlic and their processed products, Examples thereof include starches and thickeners, but the present invention is not limited to these, and various seasoning ingredients can be blended depending on the cooked product.

[Other ingredients]
When the seasoning of the present embodiment is in the form of a liquid or paste, water may be added in addition to the water derived from the seasoning component in order to adjust the concentration and viscosity. In addition, the seasoning of the present embodiment may contain meat such as pork and beef, seafood, seaweed, vegetables, mushrooms, fruits and processed products thereof as ingredients. It can also be a liquid seasoning containing the ingredients and the seasoning liquid. In the case of a liquid seasoning containing ingredients, for example, by adding heated or unheated ingredients to a seasoning liquid containing either one or both of pregelatinized rice flour and pregelatinized starch derived from rice flour and a seasoning component. Can be manufactured.

[how to use]
Next, a method of using the seasoning of the present embodiment, that is, a method of cooking vegetables by heating with a microwave oven using the seasoning of the present embodiment will be described. The seasoning of the present embodiment may be mixed with the vegetables heated by the microwave oven, or may be sprinkled on the vegetables before heating and heated together with the vegetables in the microwave oven. From the viewpoint of sufficiently imparting the flavor of the seasoning component to the vegetables, it is desirable to sprinkle the seasoning on the vegetables before heating, heat the vegetables together with the vegetables in a microwave oven, and then mix the vegetables and the seasonings.

The seasoning of the present embodiment can be used as it is, but it may be diluted with water or hot water to a predetermined concentration before use. In addition, when the seasonings and vegetables of the present embodiment are cooked in a microwave oven, ingredients other than vegetables such as meat, seafood, seaweed and tofu, rice and udon noodles are included. Good. For example, when the seasoning of the present embodiment is a liquid seasoning containing ingredients, it can be mixed with vegetables cooked in a microwave oven or heated in a microwave oven together with the vegetables. It can be used as a side dish, and the obtained side dish can be further combined with noodles or cooked rice to make noodles or bowls with ingredients.

As described in detail above, since the seasoning of the present embodiment contains pregelatinized rice flour and / or pregelatinized starch derived from rice flour as a vegetable odor suppressant, vegetables can be easily mixed by a simple operation. It is possible to suppress the vegetable odor generated when heating in a microwave oven. Further, since the pregelatinized rice flour and the pregelatinized starch derived from rice flour contained in the seasoning of the present embodiment do not impair the flavor, texture and appearance of vegetables and seasoning components, the seasoning of the present embodiment can be used for various dishes. It can be used for more versatility than the conventional method.

(Third Embodiment)
Next, the food product according to the third embodiment of the present embodiment will be described. The food of the present embodiment contains vegetables and the vegetable odor suppressant of the first embodiment or the seasoning of the second embodiment described above, and contains pregelatinized rice flour and pregelatinized starch derived from rice flour. The amount is 0.01 to 2% by mass of the total content of vegetables.

Examples of vegetables contained in the food of the present embodiment include sprouted vegetables such as sprouts, leafy vegetables such as cabbage and spinach, root vegetables such as carrots and radishes, beans and mushrooms, which can be cooked in a microwave oven. It can be used for various vegetables, and these vegetables may be used alone or in combination (mixed vegetables). In addition, the food of the present embodiment may contain ingredients other than vegetables such as meat, seafood, seaweed, mushrooms, fruits and processed products thereof.

Since the food of the present embodiment contains pregelatinized rice flour and / or pregelatinized starch derived from rice flour as a vegetable odor suppressant, even if the vegetables are cooked in a microwave oven, the flavor of the vegetables and seasoning components due to the vegetable odor, Foods such as delicatessen can be easily and deliciously cooked without disturbing the texture and appearance. Further, since the vegetable odor suppressant used in the food of the present embodiment is made from rice, the food of the present embodiment containing this vegetable odor suppressant is compatible with cooked rice and noodles, and is a bowl. It is suitable as an ingredient for foods and noodles. The configurations and effects other than the above in this embodiment are the same as those in the first embodiment described above.

Hereinafter, the effects of the present invention will be specifically described with reference to Examples and Comparative Examples.

(First Example)
In the first embodiment of the present invention, the soy sauce-based liquid seasonings of Examples and Comparative Examples were prepared by changing the type of the vegetable odor suppressant, and the vegetable odor suppressing effect was evaluated.

<Sample for evaluation>
Table 1 below shows the basic composition of the sample (liquid seasoning) used for the evaluation. In this example, 0.6 g of rice flour or starch was blended as a vegetable odor suppressant, and the blending amount of water was adjusted so that the total blending amount of the raw materials was 30 g. Of the raw materials shown in Table 1 below, the soy sauce is made by Kikkoman Co., Ltd., the chicken extract is made by Ariake Japan Co., Ltd., the sesame oil is made by Kadoya Seisakusho Co., Ltd., and the salt is made by Japan Seasoning Co., Ltd. Salt was used respectively.

Each liquid seasoning was prepared by mixing soy sauce, chicken extract, sesame oil, and salt with water, stirring well, adding pregelatinized rice flour and the like to the mixture while dispersing, and heating and mixing at 80 ° C. The following evaluation is carried out on the premise that the degree of pregelatinization of rice flour or the like does not change in the above-mentioned process for producing the liquid seasoning (the unpregelatinized rice flour is not pregelatinized).

<Evaluation method>
The evaluation of each liquid seasoning was carried out by the following method by three analytical sensory evaluation panels (training period: 8 to 21 years). First, transfer 150 g of bean sprouts to a heat-resistant container, add 30 g of the liquid seasoning and 150 g of water prepared by the method described above, cook for 4 minutes in a 600 W microwave oven, and then mix the bean sprouts and the liquid seasoning. I made Chinese soup with bean sprouts. Then, a sensory evaluation was performed on the obtained Chinese soup containing bean sprouts.

In order to eliminate the bias of the panel in the sensory evaluation and improve the accuracy of the evaluation, the sample was divided into three equal parts immediately after cooking and provided to the panel. At that time, the sample test plot number and compounding composition of the sample were not notified to the panel, and the sample of each test plot was randomly presented. In addition, when conducting the evaluation, discussions were held throughout the panel, and the characteristics of each evaluation item were adjusted so that each panel had a common understanding.

[Vegetable smell]
Regarding the vegetable odor generated by tasting Chinese soup with bean sprouts and heating in a microwave oven, the degree of reduction of the vegetable odor is based on the vegetable odor when pregelatinized rice flour or pregelatinized starch derived from rice flour is not added. Evaluated in.
4: Strong (equal to or better than the vegetable odor when pregelatinized rice flour is not added)
3: Slightly weak 2: Weak 1: Very weak And, if the total evaluation score by the panel of 3 people is 9 points or more, it is × (impossible), and if it is 6 to 8 points, it is △ (possible), 5 Those with a score or less were rated as ◯ (good), and those with a score of 3 or less and a significantly reduced vegetable odor were rated as ◎ (excellent).

The above evaluation results are shown in Table 2 below. The "pregelatinized rice flour A" shown in Table 2 below was obtained by hydrolyzing glutinous rice and had a median diameter of 157 μm. Further, "pregelatinized rice flour B" was pregelatinized by swelling glutinous rice, and the median diameter was 45 μm.

As shown in Table 2 above, No. 1 in which pregelatinized rice flour or pregelatinized starch derived from rice flour was mixed with a liquid seasoning. In the Chinese soup using 2, 3 and 5 liquid seasonings, the vegetable odor derived from bean sprouts was suppressed. However, No. The Chinese soup using the liquid seasoning of 5 had almost no vegetable odor immediately after cooking, and the total evaluation score by the panel was 3 points, but when the soup cooled over time, the vegetable odor was felt. Therefore, the evaluation of vegetable odor was evaluated as ○ (good).

On the other hand, No. 1 containing non-pregelatinized rice flour. No. 4 containing the liquid seasoning and pregelatinized starch made from rice flour as a raw material. The Chinese soup using the liquid seasonings 6 and 7 has no rice flour or starch added. Similar to the Chinese soup using the liquid seasoning of No. 1, the vegetable odor derived from bean sprouts was strong, and the vegetable odor suppressing effect was not observed. Furthermore, if non-pregelatinized rice flour or pregelatinized starch derived from waxicone is added, non-uniformity of raw materials and undesired strong viscosity occur at the stage of adjusting the liquid seasoning, which affects the quality of cooked food (Chinese soup). It was confirmed to exert.

(Second Example)
Next, as a second embodiment of the present invention, the soy sauce-based liquid seasonings of Examples and Comparative Examples were prepared by changing the blending amount of pregelatinized rice flour, which is a vegetable odor suppressant, based on the basic blending composition shown in Table 1 above. After adjustment, the vegetable odor suppressing effect, rice odor and turbidity were evaluated. The evaluation sample (liquid seasoning) was prepared by the same method and conditions as in the first example. Further, as the pregelatinized rice flour, the pregelatinized rice flour A (pregelatinized by hydrolysis of glutinous rice) used in the first example was used.

For the evaluation of each liquid seasoning, a Chinese soup containing bean sprouts was prepared by the same method and conditions as in the first example, and the sensory evaluation was carried out by three analytical sensory evaluation panels (training period: 8 to 21 years). did. Since the "vegetable odor" was evaluated by the same method and criteria as in the first embodiment described above, only the evaluation methods of "rice odor" and "turbidity" will be described below. Also, in the evaluation of "rice odor" and "turbidity", the panel as a whole will discuss and adjust the characteristics of each evaluation item so that each panel will have a common understanding and comprehensive evaluation. The calculation method and criteria were set after discussions in advance with the entire panel so that they could be standardized based on the results of sensory evaluation.

[Rice odor]
The rice odor is the odor emitted from rice bran or rice when the rice is milled. Therefore, in this example, the Chinese soup containing bean sprouts was sampled, and the degree of rice odor was evaluated in the following four stages, using the rice odor when the pregelatinized rice flour was not added as a criterion (evaluation point 1).
4: Strong rice odor, weak scent of seasoning ingredients such as sesame oil, soy sauce, chicken extract 3: Slightly weak scent of seasoning ingredients with rice odor 2: Slight rice odor 1: Almost rice odor I can't feel it. And, if the total evaluation score by the panel of 3 people is 9 points or more, it is × (impossible), if it is 6 to 8 points, it is △ (acceptable), and if it is 5 points or less, it is ○ ( Good) 3 points or less and the vegetable odor was significantly reduced was rated as ◎ (excellent).

[Turbidity]
The Chinese soup containing bean sprouts was visually confirmed, and the turbidity when the pregelatinized rice flour was not added was used as a criterion (evaluation point 1), and the degree of turbidity was evaluated in the following four stages.
4: Very muddy 3: Muddy 2: Slightly muddy 1: No muddy and clear And the total of the evaluation points by the panel of 3 people was 9 points or more × (impossible), Those with 6 to 8 points were rated as Δ (possible), those with 5 points or less were rated as ○ (good), and those with 3 points or less and significantly reduced vegetable odor were rated as ◎ (excellent).

The above results are shown in Table 3 below.

As shown in Table 3 above, No. 1 in which pregelatinized rice flour was mixed with the liquid seasoning. In the Chinese soup using 12 to 20 liquid seasonings, No. 1 containing no pregelatinized rice flour. The vegetable odor derived from bean sprouts was suppressed as compared with the Chinese soup using 11 liquid seasonings. However, No. In the Chinese soup using 20 liquid seasonings, the amount of pregelatinized rice flour exceeded 2% by mass of the amount of vegetables (bean sprouts), so the aroma derived from rice became stronger, the aroma of the seasoning ingredients was hindered, and the soup The turbidity was great.

On the other hand, No. 12 to No. In the Chinese soup using 19 liquid seasonings, the amount of pregelatinized rice flour is in the range of 0.01 to 2% by mass of the amount of vegetables (bean sprouts), so almost no rice odor or turbidity is confirmed, and even if there is little. Met. Further, No. 1 in which the amount of pregelatinized rice flour is 0.07 to 0.67% by mass of the amount of vegetables (bean sprouts). The liquid seasonings 14 to 17 had a particularly high effect of suppressing vegetable odor.

(Third Example)
Next, as a third embodiment of the present invention, the soy sauce-based liquid seasonings of Examples and Comparative Examples were prepared by changing the degree of pregelatinization of pregelatinized rice flour, which is a vegetable odor suppressant, based on the basic composition of Table 1 above. Was adjusted, and the vegetable odor suppressing effect, rice odor and turbidity were evaluated. The evaluation method and conditions for each item were the same as those in the second embodiment described above.

The degree of pregelatinization of the pregelatinized rice flour contained in each liquid seasoning is the same as that of the pregelatinized rice flour A (pregelatinization degree: 94.4%) used in the first embodiment described above, and the degree of pregelatinization is 15.3%. It was adjusted by mixing rice flour. The degree of pregelatinization of each rice flour is described in "Soy Sauce Test Method", edited by Japan Soy Sauce Research Institute, p. It was measured by the method for measuring the degree of pregelatinization described in 97-100. In addition, the blending amount of rice flour in 30 g of each liquid seasoning was unified to 0.6 g. The evaluation results of this example are shown in Table 4 below.

As shown in Table 4 above, No. 1 containing pregelatinized rice flour. The Chinese soup using the liquid seasonings of 21 to 27 suppresses the vegetable odor derived from bean sprouts, and in particular, No. 1 using pregelatinized rice flour having a degree of pregelatinization of 62% or more. The liquid seasonings 25 to 27 had a high effect of suppressing the odor of vegetables.

(Fourth Example)
Next, as a fourth embodiment of the present invention, based on the basic composition of Table 1 above, pregelatinized rice flour C obtained by pregelatinizing glutinous rice as a vegetable odor suppressant by swelling treatment and indica rice pregelatinized by swelling treatment. The liquid seasoning was adjusted using the pregelatinized rice flour D, and the vegetable odor suppressing effect, rice odor and turbidity were evaluated. At that time, the blending amount of rice flour in 30 g of each liquid seasoning was unified to 0.6 g. Moreover, the evaluation method and conditions of each item were the same as those of the second embodiment described above. The evaluation results of this example are shown in Table 5 below. Table 5 also shows the evaluation results of the liquid seasoning using the pregelatinized rice flour A obtained by pregelatinizing the glutinous rice.

As shown in Table 5 above, No. 1 containing pregelatinized rice flour C made from glutinous rice as a raw material. No. 31 containing a Chinese soup using liquid seasoning and pregelatinized rice flour D made from indica rice. All of the Chinese soups using 32 liquid seasonings had a vegetable odor suppressing effect, and had a good rice odor and turbidity. These No. The effects of the liquid seasonings 31 and 32 are as follows: No. 31 and 32 containing pregelatinized rice flour A made from glutinous rice as a raw material. There was no significant difference from the 16 liquid seasonings.

(Fifth Example)
Next, as a fifth embodiment of the present invention, a Chinese soup is cooked using cabbage or enokitake mushrooms instead of bean sprouts using a liquid seasoning containing the pregelatinized rice flour A used in the first embodiment described above. , Vegetable odor suppressing effect, rice odor and turbidity were evaluated. At that time, the cabbage used was cut into bite-sized pieces with a kitchen knife. For the enokitake mushroom, the one with the stoned part cut off was used. Moreover, the evaluation method and conditions of each item were the same as those of the second embodiment described above. The above results are shown in Table 6 below.

As shown in Table 6 above, No. 1 containing no pregelatinized rice flour. The Chinese soup using the liquid seasonings 41 and 44 had a strong vegetable odor, but No. 1 containing pregelatinized rice flour A made from glutinous rice. The Chinese soup using the liquid seasonings 42, 43, 45, and 46 was found to have an excellent vegetable odor suppressing effect even when the ingredients were cabbage and enokitake mushrooms, and had good rice odor and turbidity.

(6th Example)
Next, as a sixth embodiment of the present invention, No. 1 shown in Table 3 above. Vegetable udon was cooked using 16 liquid seasonings, and the effect of suppressing vegetable odor was evaluated. Specifically, 150 g of bean sprouts was transferred to a heat-resistant container, and No. 30 g of 16 liquid seasonings, 150 g of water and 160 g of udon noodles were added, cooked in a 600 W microwave oven for 7 minutes, and then mixed well to obtain vegetable udon noodles. When I tasted this vegetable udon, I could not feel the vegetable odor caused by heating in the microwave.

(7th Example)
Next, as a seventh embodiment of the present invention, a powdery seasoning having the composition shown in Table 7 below and a liquid seasoning having the composition shown in Table 8 below were adjusted, and the vegetable odor suppressing effect and the rice odor were evaluated, respectively. .. In this example, as the pregelatinized rice flour which is a vegetable odor suppressant, the pregelatinized rice flour A (pregelatinized by hydrolysis of glutinous rice) used in the first example was used.

Of the raw materials shown in Tables 7 and 8 above, powdered vinegar is powdered vinegar manufactured by Mitsukan Holdings Co., Ltd., salt is salt manufactured by Japan Seasoning Co., Ltd., powdered fat is Magic Fat 202 manufactured by Miyoshi Oil and Fat Co., Ltd., and yeast extract is Himax GL manufactured by Fuji Food Industry Co., Ltd., black pepper made by Kaneka Sun Spice Co., Ltd., red pepper made by Kaneka Sun Spice Co., Ltd., rice vinegar made by Malkan Vinegar Co., Ltd., and salad oil made by Nisshin Oillio Nisshin rapeseed white vinegar made by Group Co., Ltd. was used.

The powder seasoning was prepared by uniformly mixing all the raw materials. As for the liquid seasoning, rice vinegar, salt, salad oil, yeast extract, pepper and red pepper are mixed and stirred well, and after adding pregelatinized rice flour and the like while dispersing them, they are mixed while heating at 80 ° C. Adjusted by. The following evaluation is carried out on the premise that the degree of pregelatinization of rice flour or the like does not change in the above-mentioned process for producing the liquid seasoning (the unpregelatinized rice flour is not pregelatinized).

<Evaluation method>
Each seasoning was evaluated by sensory evaluation of the bean sprouts seasoning cooked by the methods A to E below by an analytical sensory evaluation panel (training period: 8 to 21 years) of three people.

[Cooking method A]
After washing 150 g of sprouts with water and draining water, transfer to a heat-resistant container, add 25.4 g of the liquid seasoning having the composition shown in Table 8 and mix gently, cover the container with plastic wrap, and microwave at 600 W. Cooked for 4 minutes.

[Cooking method B]
After washing 150 g of sprouts with water and draining water, transfer to a heat-resistant container, sprinkle only pregelatinized rice flour among the raw materials of the liquid seasoning shown in Table 8, and lightly cover the container with plastic wrap for food, and 600 W of electrons. Cooked in the microwave for 4 minutes. Next, the food wrap film was removed, and raw materials other than the pregelatinized rice flour in the liquid seasoning shown in Table 8 were added and mixed.

[Cooking method C]
After washing 150 g of sprouts with water and draining water, transfer to a heat-resistant container, sprinkle 2.38 g of powder seasoning having the composition shown in Table 7 on it, mix gently, cover the container with plastic wrap, and microwave at 600 W. Cooked for 4 minutes.

[Cooking method D]
After washing 150 g of bean sprouts with water and draining the water, the bean sprouts were transferred to a heat-resistant container, lightly covered with plastic wrap, and cooked in a 600 W microwave oven for 4 minutes. Next, the food wrap film was removed, the rough heat was removed, and then 2.38 g of the powder seasoning having the composition shown in Table 7 was sprinkled and mixed.

[Cooking method E]
After washing 150 g of sprouts with water and draining them, transfer them to a heat-resistant container, sprinkle only pregelatinized rice powder among the raw materials for the powder seasoning shown in Table 7, and lightly cover the container with a plastic wrap film for 600 W of electrons. Cooked in the microwave for 4 minutes. Next, the food wrap film was removed, the rough heat was removed, and then raw materials other than the pregelatinized rice flour in the powder seasoning shown in Table 7 were added and mixed.

The evaluation method and conditions for each item were the same as those in the second embodiment described above. The evaluation results of this example are shown in Table 9 below.

From the above results, it was confirmed that according to the present invention, it is possible to suppress the vegetable odor of various vegetables heated in a microwave oven and not to inhibit the taste of vegetables and seasoning components.

Claims (9)

A seasoning used for cooking vegetables in a microwave oven.
Seasoning ingredients and
A seasoning for cooking in a microwave oven containing pregelatinized rice flour and / or pregelatinized starch derived from rice flour as a vegetable odor suppressant. The seasoning for microwave cooking according to claim 1, wherein the pregelatinized rice flour and the pregelatinized starch derived from the rice flour have a degree of pregelatinization of 62% or more. The seasoning for microwave cooking according to claim 1 or 2, which is a liquid seasoning containing a seasoning liquid and ingredients. The seasoning for cooking in a microwave oven according to any one of claims 1 to 3, which is used for vegetables heated by a microwave oven or vegetables before heating in a microwave oven. With vegetables
Contains the seasoning for cooking in a microwave oven according to any one of claims 1 to 4.
A food in which the total content of the pregelatinized rice flour and the pregelatinized starch derived from the rice flour is 0.01 to 2% by mass with respect to the total content of the vegetables. A vegetable odor suppressant for microwave cooking, which comprises pregelatinized rice flour having a degree of pregelatinization of 62% or more and / or pregelatinized starch derived from rice flour, and is used for cooking vegetables using a microwave oven. A vegetable odor suppressant for microwave cooking, which is composed of pregelatinized rice flour having a degree of pregelatinization of 62% or more and / or pregelatinized starch derived from rice flour, and an excipient, and is used for cooking vegetables using a microwave oven. .. A vegetable cooking method in which vegetables are cooked in a microwave oven using a seasoning containing a seasoning component and pregelatinized rice flour and / or pregelatinized starch derived from rice flour. A method for cooking vegetables in which vegetables are cooked in a microwave oven using a vegetable odor suppressant composed of pregelatinized rice flour and / or pregelatinized starch derived from rice flour.