JP2022053021A - Seasoning for cooking steamed vegetable - Google Patents
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Abstract
Description
本発明は、野菜と一緒に蒸し調理するだけで、野菜の旨みを逃さず、野菜本来の香りや美味しさを余すことなく感じることができる蒸し野菜調理用調味料に関する。 The present invention relates to a seasoning for cooking steamed vegetables, in which the original aroma and deliciousness of vegetables can be fully felt without losing the taste of vegetables simply by steaming and cooking with vegetables.
生野菜を加熱調理した蒸し野菜は、ヘルシーなイメージを有することから、近年人気のメニューであり、種々の喫食方法が提案されている。特に、素材の持つ水分のみを使って蒸しながら煮る調理法(例えばエチュベ)は、素材の水分を使って蒸し煮するため、素材本来の味を存分に楽しむことができるとして注目されている。また、電子レンジでの加熱調理により製することが可能な野菜メニューは、野菜を多く摂取できること、調理が簡単なことから、手軽に調理できるメニューの一つとして選択されることが多い(特許文献1)。 Steamed vegetables, which are cooked raw vegetables, have a healthy image and are a popular menu in recent years, and various eating methods have been proposed. In particular, a cooking method (for example, Echube) in which steaming is performed using only the water content of the material is attracting attention as it allows the user to fully enjoy the original taste of the material because it is steamed using the water content of the material. In addition, the vegetable menu that can be made by cooking in a microwave oven is often selected as one of the menus that can be easily cooked because it is possible to ingest a large amount of vegetables and it is easy to cook (Patent Documents). 1).
しかしながら、調理法に関わらず、蒸し野菜を調理すると、少なからず野菜からでる水分とともに野菜の旨みが流れ出てしまうため、野菜本来の香りや美味しさを余すことなく感じることが難しいという問題があった。また、特にフライパン等で蒸し野菜料理を調理する場合は、野菜の種類によっては、焦げないように調理途中で混ぜたり、蓋を開けて水分を飛ばす必要があり、自宅で手軽に調理できるという点においてもさらなる改善が求められていた。
そこで本発明の目的は、調理途中で混ぜたり、水分を飛ばす等の余計な手間をかけることなく、野菜と一緒にフライパン等に投入し、蓋をして蒸し調理するだけで、野菜の旨みを逃さず、野菜本来の香りや美味しさを余すことなく感じられる蒸し野菜料理を調理できる、蒸し野菜調理用の調味料を提供することにある。
However, regardless of the cooking method, when steamed vegetables are cooked, the taste of the vegetables flows out along with the water from the vegetables, so there is a problem that it is difficult to fully feel the original aroma and deliciousness of the vegetables. .. Also, especially when cooking steamed vegetable dishes in a frying pan etc., depending on the type of vegetables, it is necessary to mix in the middle of cooking so as not to burn, or open the lid to remove water, so it is easy to cook at home. Further improvement was required in.
Therefore, an object of the present invention is to put the vegetables in a frying pan or the like together with the vegetables, cover the vegetables, and steam the vegetables without taking extra time such as mixing or removing water during cooking. The purpose is to provide seasonings for cooking steamed vegetables that can be used to cook steamed vegetable dishes that do not miss the original aroma and deliciousness of vegetables.
本発明者等は、上記目的を達成すべく鋭意研究を重ねた。その結果、調味料に配合する増粘剤、水相中の塩分含量、食用油脂の含有量を調整することにより、意外にも、調理途中で混ぜたり、水分を飛ばす等の余計な手間をかけることなく、野菜と一緒に蒸し調理するだけで、野菜の旨みを逃さず、野菜本来の香りや美味しさを余すことなく感じられる蒸し野菜料理が得られることを見出し、本発明を完成するに至った。 The present inventors have conducted extensive research to achieve the above object. As a result, by adjusting the thickener to be blended in the seasoning, the salt content in the aqueous phase, and the content of edible oils and fats, surprisingly, extra labor such as mixing during cooking and removing water is required. We found that we could obtain a steamed vegetable dish that does not miss the taste of vegetables and that you can feel the original aroma and deliciousness of vegetables just by steaming and cooking with vegetables, and completed the present invention. rice field.
すなわち、本発明は、
(1)野菜を蒸して調理するための蒸し野菜調理用調味料であって、
増粘剤の含有量が0.01~5%であり、
水相中食塩濃度が5~25%であり、
食用油脂の含有量が20~70%である、
蒸し野菜調理用調味料、
(2)前記増粘剤としてジェランガムを含有するものである、(1)記載の蒸し野菜調理用調味料、
(3)前記増粘剤としてさらにジェランガム以外の増粘剤を含有するものである、(2)に記載の蒸し野菜調理用調味料、
(4)前記ジェランガム以外の増粘剤がキサンタンガムである、(3)に記載の蒸し野菜調理用調味料、
(5)アルコールを0.5~5%含有するものである、(1)乃至(4)に記載の蒸し野菜調理用調味料、
(6)粘度が100~10000mPa・sである、(1)乃至(5)に記載の蒸し野菜調理用調味料、
である。
That is, the present invention
(1) A seasoning for cooking steamed vegetables for steaming and cooking vegetables.
The content of the thickener is 0.01-5%,
The salt concentration in the aqueous phase is 5 to 25%,
The content of edible fats and oils is 20 to 70%.
Seasoning for cooking steamed vegetables,
(2) The seasoning for cooking steamed vegetables according to (1), which contains gellan gum as the thickener.
(3) The seasoning for cooking steamed vegetables according to (2), which further contains a thickener other than gellan gum as the thickener.
(4) The seasoning for cooking steamed vegetables according to (3), wherein the thickener other than the gellan gum is xanthan gum.
(5) The seasoning for cooking steamed vegetables according to (1) to (4), which contains 0.5 to 5% alcohol.
(6) The seasoning for cooking steamed vegetables according to (1) to (5), which has a viscosity of 100 to 10000 mPa · s.
Is.
本発明によれば、調理途中で混ぜたり、水分を飛ばす等の余計な手間をかけることなく、野菜と一緒に蒸し調理するだけで、野菜の旨みを逃さず、野菜本来の香りや美味しさを余すことなく感じることができる蒸し野菜調理用調味料を提供することができる。その結果、野菜摂取量の増加により、国民の健康増進が期待される。 According to the present invention, the original aroma and deliciousness of vegetables can be enjoyed by simply steaming and cooking with vegetables without taking extra time such as mixing or removing water during cooking. It is possible to provide a seasoning for cooking steamed vegetables that can be fully felt. As a result, it is expected that the health of the people will be improved by increasing the intake of vegetables.
以下、本発明を詳細に説明する。なお、本発明において「%」は「質量%」を、「部」
は「質量部」を意味する。
Hereinafter, the present invention will be described in detail. In the present invention, "%" means "mass%" and "part".
Means "parts by mass".
<蒸し野菜調理用調味料>
本発明の蒸し野菜調理用調味料は、増粘剤の含有量が0.01~5%であり、水相中食塩濃度が5~25%であり、食用油脂の含有量が20~70%である液状調味料であり、野菜を蒸し調理する際に、野菜と一緒にフライパンや電子レンジ等で蒸し調理することで、野菜の旨みを逃さず、野菜本来の香りや美味しさを余すことなく感じることができる。
特に本発明の蒸し野菜調理用調味料は、フランパンや鍋を用いた蒸し煮調理に好適に用いることができる。
<Seasoning for cooking steamed vegetables>
The steamed vegetable cooking seasoning of the present invention has a thickener content of 0.01 to 5%, an aqueous phase salt concentration of 5 to 25%, and an edible oil / fat content of 20 to 70%. It is a liquid seasoning, and when steaming vegetables, by steaming and cooking with vegetables in a frying pan or a microwave oven, the taste of vegetables is not missed and the original aroma and deliciousness of vegetables are not lost. I can feel it.
In particular, the seasoning for cooking steamed vegetables of the present invention can be suitably used for steamed cooking using flan bread or a pan.
<野菜>
本発明の蒸し野菜調理用調味料は、種々の野菜の蒸し調理に用いることができる。例えば、葉菜類である白菜、キャベツ、小松菜、チンゲン菜、レタス、ホウレンソウ、シュンギク、バジル、水菜、ツルムラサキ等、花菜類であるブロッコリー、カリフラワー、菜の花、つくし等、根菜類であるジャガイモ、サツマイモ等の芋類、ダイコン、人参、カブ等、果菜類であるトマト、カボチャ、ナス、ズッキーニ、ピーマン等が挙げられる。中でも水分の多い葉菜類、花菜類の野菜は、野菜から旨みが流出しやすいため、本発明の効果が得られやすく好ましい。
<Vegetables>
The seasoning for steamed vegetables of the present invention can be used for steaming various vegetables. For example, Chinese cabbage, cabbage, komatsuna, bok choy, lettuce, spinach, shungiku, basil, mizuna, tsurumurasaki, etc., which are leafy vegetables, broccoli, potash flower, rape blossoms, tsukushi, etc. Examples include tomatoes, pumpkins, eggplants, zucchini, and peppers, which are fruit vegetables such as varieties, daikon, carrots, and turnips. Among them, leafy vegetables and cauliflower vegetables having a high water content are preferable because the effect of the present invention can be easily obtained because the taste tends to flow out from the vegetables.
<野菜以外の食材>
また、本発明の蒸し野菜調理用調味料は、上記野菜の他、その他の食材を適宜組み合わせて蒸し調理に用いることができる。例えば、鮭、スズキ、イワシ、ブリ、サバ、タコ、イカ、アサリ等の魚介類、鶏肉、豚肉、牛肉、羊肉等の肉類、椎茸、シメジ、エノキダケ、エリンギ、マッシュルーム等のキノコ類などが挙げられる。
<Ingredients other than vegetables>
Further, the seasoning for cooking steamed vegetables of the present invention can be used for steaming cooking by appropriately combining other ingredients in addition to the above-mentioned vegetables. Examples thereof include fish and shellfish such as salmon, sea bass, squid, yellowtail, mackerel, octopus, squid, and asari, meat such as chicken, pork, beef, and sheep, mushrooms such as shimeji mushroom, shimeji mushroom, king trumpet mushroom, and mushrooms. ..
<水相中食塩濃度>
本発明の蒸し野菜調理用調味料は、水相中の食塩濃度が5~25%である。食塩濃度が前記範囲より低い場合には、塩味が弱く、野菜の青臭さを感じやすくなることや、野菜からでる水分が少なくなり、具材が焦げやすくなる。一方、食塩濃度が前記範囲を超える場合には、塩味が強すぎてしまい、野菜本来の香りや美味しさが感じられなくなる。また、野菜本来の香りや美味しさが感じられる蒸し野菜料理が得られやすいことから、水相中の食塩濃度は、10~20%であると好ましく、13~17%であるとより好ましい。なお、本発明において水相中食塩濃度とは、脂質を除いた全原料に対する食塩の含有割合を指す。
<Salt concentration in aqueous phase>
The seasoning for cooking steamed vegetables of the present invention has a salt concentration of 5 to 25% in the aqueous phase. When the salt concentration is lower than the above range, the salty taste is weak and the green odor of the vegetables is easily perceived, the water content from the vegetables is reduced, and the ingredients are easily burnt. On the other hand, when the salt concentration exceeds the above range, the salty taste is too strong and the original aroma and deliciousness of vegetables cannot be felt. Further, since it is easy to obtain a steamed vegetable dish in which the original aroma and deliciousness of vegetables can be felt, the salt concentration in the aqueous phase is preferably 10 to 20%, more preferably 13 to 17%. In the present invention, the salt concentration in the aqueous phase refers to the content ratio of salt to all the raw materials excluding lipids.
<増粘剤>
本発明の蒸し野菜調理用調味料は、増粘剤を含有するものである。増粘剤を含有することにより、加熱により野菜から流出する水分を野菜の周りに保持することができ、野菜本来の香りや旨みを逃さない。増粘剤の種類は特に限定しないが、例えばキサンタンガム、グアガム、ジェランガム、カラギーナン、ローカストビーンガム、タラガム、アラビアガム、タマリンドガム、サイリュームシードガム等のガム質、アルギン酸ナトリウム、ペクチン、コンニャクマンナン等の多糖類、馬鈴薯澱粉、トウモロコシ澱粉、タピオカ澱粉、サゴ澱粉、甘藷澱粉、小麦澱粉、及び米澱粉等の澱粉類、それらの澱粉類に、架橋処理、エステル化処理、エーテル化処理、酸化処理等の化学的処理を加工澱粉等したが挙げられる。特に、本発明の効果を奏しやすいことから、ジェランガムを含有することが好ましく、ジェランガムとジェランガム以外の増粘剤を併用することがより好ましい。
<Thickener>
The seasoning for cooking steamed vegetables of the present invention contains a thickener. By containing a thickener, the water flowing out of the vegetables due to heating can be retained around the vegetables, and the original aroma and umami of the vegetables are not lost. The type of thickener is not particularly limited, but for example, gum quality such as xanthan gum, guar gum, gellan gum, carrageenan, locust bean gum, tara gum, arabic gum, tamarind gum, silium seed gum, sodium alginate, pectin, konjak mannan and the like. Sugars, potato starch, corn starch, tapioca starch, sago starch, sweet potato starch, wheat starch, and starches such as rice starch, and chemicals such as cross-linking treatment, esterification treatment, etherification treatment, and oxidation treatment for these starches. The target treatment is processed starch or the like. In particular, it is preferable to contain gellan gum because the effect of the present invention is easily exhibited, and it is more preferable to use gellan gum and a thickener other than gellan gum in combination.
本発明の蒸し野菜調理用調味料に含まれる増粘剤の含有量は、0.01~5%である。増粘剤の含有量が前記範囲より少ない場合は、野菜から出る水分を保持できず、野菜本来の香りや旨みが感じられなくなる。また、前記範囲より多い場合は、粘度が高くなりすぎて、焦げやすくなることや、蒸し料理の食感を損ないやすくなるため好ましくない。また、野菜本来の香りや美味しさが感じられる蒸し野菜料理が得られやすいことから、前記増粘剤の含有量は0.1~3%であると好ましく、0.1~1%であるとより好ましい。
また、前記増粘剤としてジェランガムとジェランガム以外の増粘剤を併用した場合、ジェランガムに対するジェランガム以外の増粘剤の割合は、ジェランガム1部に対して0.2~1部であると好ましく、0.3~0.5部であるとより好ましい。ジェランガムに対するキサンタンガムの割合が前記範囲の場合、野菜本来の香りや美味しさが感じられる蒸し野菜料理が得られやすくなる。
The content of the thickener contained in the seasoning for cooking steamed vegetables of the present invention is 0.01 to 5%. If the content of the thickener is less than the above range, the water from the vegetables cannot be retained, and the original aroma and umami of the vegetables cannot be felt. On the other hand, if it is more than the above range, the viscosity becomes too high and it becomes easy to burn, and the texture of the steamed dish is easily spoiled, which is not preferable. Further, since it is easy to obtain a steamed vegetable dish in which the original aroma and deliciousness of vegetables can be felt, the content of the thickener is preferably 0.1 to 3%, preferably 0.1 to 1%. More preferred.
When gellan gum and a thickener other than gellan gum are used in combination as the thickener, the ratio of the thickener other than gellan gum to gellan gum is preferably 0.2 to 1 part with respect to 1 part of gellan gum, and is 0. It is more preferable that the amount is 3 to 0.5 parts. When the ratio of xanthan gum to gellan gum is in the above range, it becomes easy to obtain a steamed vegetable dish in which the original aroma and deliciousness of vegetables can be felt.
<食用油脂>
本発明の蒸し野菜調理用調味料は、食用油脂を含有するものである。食用油脂を含有することにより、野菜等が焦げにくくなるともに、野菜からの過度な水分の流出を抑制することができ、野菜本来の香りや旨みを保持することができる。食用油脂の種類は特に限定しないが、例えば菜種油、大豆油、ごま油、オリーブ油、米油、綿実油、パーム油、コーン油等を用いることができる。
<Edible oils and fats>
The seasoning for cooking steamed vegetables of the present invention contains edible oils and fats. By containing edible oils and fats, vegetables and the like are less likely to be burnt, and excessive outflow of water from the vegetables can be suppressed, and the original aroma and umami of the vegetables can be maintained. The type of edible oil is not particularly limited, but for example, rapeseed oil, soybean oil, sesame oil, olive oil, rice oil, cottonseed oil, palm oil, corn oil and the like can be used.
本発明の蒸し野菜調理用調味料に含まれる食用油脂の含有量は、20~70%である。食用油脂の含有量が前記範囲より少ない場合は、塩味を強く感じやすくなり、野菜本来の香りや旨みを感じにくくなる。また、食用油脂の含有量が前記範囲より多い場合は、野菜が油っぽくなり、野菜本来の香りや美味しさが感じられなくなる。野菜本来の香りや美味しさを感じやすいことから、前記食用油脂の含有量は、30~60%であると好ましく、40~55%であるとより好ましい。 The content of edible oil and fat contained in the seasoning for cooking steamed vegetables of the present invention is 20 to 70%. When the content of edible oils and fats is less than the above range, it becomes easy to feel the salty taste strongly, and it becomes difficult to feel the original aroma and umami of vegetables. When the content of edible oils and fats is higher than the above range, the vegetables become oily and the original aroma and deliciousness of the vegetables cannot be felt. The content of the edible oil / fat is preferably 30 to 60%, more preferably 40 to 55%, because it is easy to feel the original aroma and deliciousness of vegetables.
<粘度>
本発明の蒸し野菜調理用調味料は、粘度を100~10000mPa・sとすることができ、300~5000mPa・sとすることがより好ましい。粘度が前記範囲内であることにより、蒸し野菜調理用調味料が焦げにくいことや、野菜に絡みやすく、野菜の旨みを逃しにくなり、野菜本来の香りや美味しさを感じやすい。なお、前記粘度は、BH型粘度計を用い、回転数10rpmの条件でローターNo.2を使用し、粘度が1200mPa・s未満の時はローターNo.1、3200mPa・s以上の時はローターNo.3を使用し、測定開始後ローターが3回転した時の示度により求めた値である。
<Viscosity>
The seasoning for cooking steamed vegetables of the present invention can have a viscosity of 100 to 10000 mPa · s, more preferably 300 to 5000 mPa · s. When the viscosity is within the above range, the seasoning for cooking steamed vegetables is hard to burn, it is easy to get entangled with vegetables, it is difficult to miss the taste of vegetables, and it is easy to feel the original aroma and deliciousness of vegetables. The viscosity was determined by using a BH type viscometer and under the condition of a rotation speed of 10 rpm. When 2 is used and the viscosity is less than 1200 mPa · s, the rotor No. When it is 1, 3200 mPa · s or more, the rotor No. It is a value obtained by the reading when the rotor rotates 3 times after the start of measurement using 3.
<水分活性>
本発明の蒸し野菜調理用調味料は、水分活性を0.80~0.90とすることができる。水分活性が前記範囲内であることによって、保存性を高めることができるとともに、野菜から適度な水分がでることで、蒸し野菜調理がしやすくなる。
<Water activity>
The seasoning for cooking steamed vegetables of the present invention can have a water activity of 0.80 to 0.90. When the water activity is within the above range, the storage stability can be improved, and when an appropriate amount of water is released from the vegetables, steamed vegetables can be easily cooked.
<アルコール>
本発明の蒸し野菜調理用調味料は、アルコールを0.5~5%含有することでき、1~3%含有するとより好ましい。アルコール含有量が前記範囲内であることによって、野菜の旨味が引き立ち、野菜本来の香りや美味しさを感じやすくなる。
<Alcohol>
The seasoning for cooking steamed vegetables of the present invention can contain 0.5 to 5% of alcohol, and more preferably 1 to 3%. When the alcohol content is within the above range, the umami of the vegetables is enhanced, and the original aroma and deliciousness of the vegetables can be easily felt.
<その他の原料>
本発明の蒸し野菜調理用調味料は、本発明の効果を損なわない範囲で、その他の原料を適宜配合することができる。例えば、醤油、砂糖、食塩、食酢、核酸系旨味調味料、柑橘果汁、ケチャップ等の各種調味料、牛乳、脱脂粉乳、全脂粉乳、乳清蛋白等の乳類、卵黄、卵白、全卵、ホスフォリパーゼA処理卵黄などの卵類、各種スパイスオイル、モノグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、レシチン、リゾレシチン、オクテニルコハク酸化澱粉などの乳化剤、クエン酸、酒石酸、コハク酸、リンゴ酸等の有機酸又はその塩、アスコルビン酸、ビタミンE等の酸化防止剤、各種ペプチド、香辛料、香料、色素などが挙げられる食酢、かんきつ類果汁、食塩、砂糖類、香辛料等を配合することができる。
<Other raw materials>
The seasoning for cooking steamed vegetables of the present invention can be appropriately blended with other raw materials as long as the effects of the present invention are not impaired. For example, various seasonings such as soy sauce, sugar, salt, vinegar, nucleic acid-based flavor seasonings, citrus fruit juice, ketchup, milk, defatted milk powder, whole fat powder milk, milk such as milky protein, egg yolk, egg white, whole egg, Eggs such as phosphoripase A-treated egg yolk, various spice oils, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin, octenyl succinate, emulsifiers such as oxidized starch, citric acid, tartaric acid, succinic acid, apple Organic acids such as acids or salts thereof, antioxidants such as ascorbic acid and vitamin E, various peptides, spices, fragrances, vinegars such as pigments, ketchup juice, salt, sugars, spices and the like can be blended. ..
<野菜に対する蒸し野菜調理用調味料の割合>
本発明の蒸し野菜調理用調味料は、野菜とともに蒸し調理に用いるものであるが、野菜100部に対して、本発明の蒸し野菜調理用調味料を5~50部の割合で用いることが好ましく、10~50部の割合で用いることがより好ましい。前記範囲で用いることにより、野菜の旨みを逃さず、野菜本来の香りや美味しさを感じやすくなる。
<Ratio of seasonings for cooking steamed vegetables to vegetables>
The steamed vegetable cooking seasoning of the present invention is used for steaming together with vegetables, but it is preferable to use the steamed vegetable cooking seasoning of the present invention at a ratio of 5 to 50 parts to 100 parts of vegetables. It is more preferable to use it in a ratio of 10 to 50 parts. By using it in the above range, it becomes easy to feel the original aroma and deliciousness of vegetables without losing the taste of vegetables.
<蒸し調理の方法>
本発明の蒸し野菜調理用調味料を用いて蒸し調理する方法は特に限定していないが、例えば、フライパンや鍋にあらかじめ本発明の蒸し野菜調理用調味料を広げた上に、野菜等の具材を敷き詰め、蓋をした後、火にかけて蒸し調理する方法、皿に本発明の蒸し野菜調理用調味料を広げた上に野菜等の具材を敷き詰め、ラップをした後、電子レンジで加熱する方法、本発明の蒸し野菜調理用調味料を野菜等の具材と混合した後、前述の様にフライパンや電子レンジで蒸し調理する方法等が挙げられる。中でも野菜が焦げ付きにくく、野菜本来の香りや美味しさを感じられる蒸し野菜が得られやすいことから、フライパン等の調理器具にあらかじめ本発明の蒸し野菜調理用調味料を広げた上に、野菜等の具材を敷き詰め、蓋をした後、火にかけて蒸し調理する方法が好ましい。
<Steaming method>
The method of steaming and cooking using the steamed vegetable cooking seasoning of the present invention is not particularly limited. For example, the steamed vegetable cooking seasoning of the present invention is spread in a frying pan or a pot in advance, and then the ingredients such as vegetables are used. A method of spreading the ingredients, covering them, and then steaming them over a fire. Spread the seasoning for cooking steamed vegetables of the present invention on a plate, spread ingredients such as vegetables, wrap it, and heat it in a microwave oven. Examples thereof include a method of mixing the seasoning for cooking steamed vegetables of the present invention with ingredients such as vegetables, and then steaming and cooking in a frying pan or a microwave oven as described above. Above all, since vegetables are hard to burn and it is easy to obtain steamed vegetables that can feel the original aroma and deliciousness of vegetables, the seasoning for cooking steamed vegetables of the present invention is spread in advance on cooking utensils such as frying pans, and vegetables etc. It is preferable to spread the ingredients, cover them, and then steam them over heat.
以下、本発明について、実施例、比較例及び試験例に基づき具体的に説明する。なお、本発明は、これらに限定するものではない。 Hereinafter, the present invention will be specifically described based on Examples, Comparative Examples and Test Examples. The present invention is not limited to these.
[実施例1]
<蒸し野菜調理用調味料の調製>
撹拌タンクに下記原料を投入して撹拌することにより、実施例1の蒸し野菜調理用調味料を調製した。なお、実施例1の蒸し野菜調理用調味料は、水相中の食塩含有量が15%であった。
[Example 1]
<Preparation of seasonings for cooking steamed vegetables>
The following raw materials were put into the stirring tank and stirred to prepare the seasoning for cooking steamed vegetables of Example 1. The steamed vegetable cooking seasoning of Example 1 had a salt content of 15% in the aqueous phase.
(調味料配合)
食用油脂 50%
食塩 8%
その他調味料 3%
酒精(アルコール95%) 2%
キサンタンガム 0.1%
ジェランガム 0.1%
清水 残余
――――――――――――――――――――
計 100%
(Condiment combination)
Edible fats and oils 50%
8% salt
Other seasonings 3%
Sake spirit (95% alcohol) 2%
Xanthan gum 0.1%
Gellan gum 0.1%
Shimizu Residual ――――――――――――――――――――
100% in total
[試験例1]
増粘剤(キサンタンガム、ジェランガム)の含有量を表1に記載の割合に変更した以外は、実施例1と同様の方法で実施例2~5、比較例1の蒸し野菜調理用調味料を調製した。実施例1~6の蒸し野菜調理用調味料の粘度はいずれも100~10000mPa・sの範囲内であった。
次いで、実施例1~5、比較例1の蒸し野菜調理用調味料30gをフライパンに敷いた後、前記調味料の上に鶏肉250g、キャベツ200g、ミニトマト100gを並べて、蓋をして10分加熱し、蒸し煮調理を行った。加熱後、調理した蒸し野菜を試食し、下記評価基準で評価を行った。結果は表1に示した
[Test Example 1]
The steamed vegetable cooking seasonings of Examples 2 to 5 and Comparative Example 1 were prepared in the same manner as in Example 1 except that the content of the thickener (xanthan gum, gellan gum) was changed to the ratio shown in Table 1. did. The viscosities of the seasonings for cooking steamed vegetables of Examples 1 to 6 were all in the range of 100 to 10000 mPa · s.
Next, after spreading 30 g of the steamed vegetable cooking seasoning of Examples 1 to 5 and Comparative Example 1 on a frying pan, 250 g of chicken, 200 g of cabbage, and 100 g of cherry tomatoes are arranged on the seasoning, and the lid is closed for 10 minutes. It was heated and steamed. After heating, the cooked steamed vegetables were sampled and evaluated according to the following evaluation criteria. The results are shown in Table 1.
<評価基準>
◎:野菜本来の香り、美味しさが余すことなく感じられる。
○:野菜本来の香り、美味しさが感じられる。
×:野菜本来の香り、美味しさが感じられない。
<Evaluation criteria>
◎: You can feel the original aroma and deliciousness of vegetables.
○: You can feel the original aroma and deliciousness of vegetables.
×: The original aroma and deliciousness of vegetables cannot be felt.
表1の結果から、増粘剤を0.01~5%含有することにより、野菜本来の香り、美味しさが感じられることが分かった。特に、ジェランガムとジェランガム以外の増粘剤を併用することにより、野菜本来の香り、美味しさが余すことなく感じられることが分かった。 From the results in Table 1, it was found that the original aroma and deliciousness of vegetables can be felt by containing 0.01 to 5% of the thickener. In particular, it was found that by using gellan gum and a thickener other than gellan gum in combination, the original aroma and deliciousness of vegetables can be fully felt.
[試験例2]
清水を食塩に置き換え、水相中食塩濃度を表2に記載の割合に変更した以外は、実施例1と同様の方法で実施例6~8、比較例2の蒸し野菜調理用調味料を調製した。実施例6~8の蒸し野菜調理用調味料の粘度はいずれも100~10000mPa・sの範囲内であった。調製した蒸し野菜調理用調味料を用い、試験例1と同様の方法で評価を行った。結果は表2に示した。
[Test Example 2]
The steamed vegetable cooking seasonings of Examples 6 to 8 and Comparative Example 2 were prepared in the same manner as in Example 1 except that fresh water was replaced with salt and the salt concentration in the aqueous phase was changed to the ratio shown in Table 2. did. The viscosities of the steamed vegetable cooking seasonings of Examples 6 to 8 were all in the range of 100 to 10000 mPa · s. Using the prepared seasoning for cooking steamed vegetables, evaluation was carried out in the same manner as in Test Example 1. The results are shown in Table 2.
表2の結果から水相中の食塩濃度が5~25%であることにより、野菜本来の香り、美味しさが感じられることが分かった。 From the results in Table 2, it was found that the original aroma and deliciousness of vegetables can be felt when the salt concentration in the aqueous phase is 5 to 25%.
[試験例3]
食用油脂を清水に置き換え、表3に記載の割合に変更した以外は、実施例1と同様の方法で実施例9及び10、比較例3の蒸し野菜調理用調味料を調製した。水相中食塩濃度はいずれも15%となるように食塩の配合量を調整した。また、実施例9及び10の蒸し野菜調理用調味料の粘度はいずれも100~10000mPa・sの範囲内であった。調製した蒸し野菜調理用調味料を用い、試験例1と同様の方法で評価を行った。結果は表3に示した。
[Test Example 3]
The steamed vegetable cooking seasonings of Examples 9 and 10 and Comparative Example 3 were prepared in the same manner as in Example 1 except that the edible oils and fats were replaced with fresh water and the ratios were changed to those shown in Table 3. The amount of salt blended was adjusted so that the salt concentration in the aqueous phase was 15% in each case. The viscosities of the steamed vegetable cooking seasonings of Examples 9 and 10 were all in the range of 100 to 10000 mPa · s. Using the prepared seasoning for cooking steamed vegetables, evaluation was carried out in the same manner as in Test Example 1. The results are shown in Table 3.
表3の結果から食用油脂の含有量が20~70%であることにより、野菜本来の香り、美味しさが感じられることが分かった。比較例3の蒸し野菜調理用調味料は、野菜の食感や見た目の色合いが悪く、野菜本来の香りや美味しさが感じられなかった。
From the results in Table 3, it was found that the original aroma and deliciousness of vegetables can be felt when the content of edible oils and fats is 20 to 70%. The seasoning for cooking steamed vegetables of Comparative Example 3 had a poor texture and appearance of the vegetables, and the original aroma and deliciousness of the vegetables could not be felt.
Claims (6)
増粘剤の含有量が0.01~5%であり、
水相中食塩濃度が5~25%であり、
食用油脂の含有量が20~70%である、
蒸し野菜調理用調味料。 It is a seasoning for cooking steamed vegetables for steaming and cooking vegetables.
The content of the thickener is 0.01-5%,
The salt concentration in the aqueous phase is 5 to 25%,
The content of edible fats and oils is 20 to 70%.
Seasoning for cooking steamed vegetables.
請求項1記載の蒸し野菜調理用調味料。 It contains gellan gum as the thickener.
The seasoning for cooking steamed vegetables according to claim 1.
請求項2に記載の蒸し野菜調理用調味料。 The thickener further contains a thickener different from gellan gum.
The seasoning for cooking steamed vegetables according to claim 2.
請求項3に記載の蒸し野菜調理用調味料。 Xanthan gum is a thickener different from the gellan gum.
The seasoning for cooking steamed vegetables according to claim 3.
請求項1乃至4に記載の蒸し野菜調理用調味料。 It contains 0.5-5% alcohol.
The seasoning for cooking steamed vegetables according to claims 1 to 4.
請求項1乃至5に記載の蒸し野菜調理用調味料。
Viscosity is 100-5000 mPa · s,
The seasoning for cooking steamed vegetables according to claims 1 to 5.
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