JP2022053021A - Seasoning for cooking steamed vegetable - Google Patents

Abstract

To provide a seasoning for cooking steamed vegetable with which vegetable is only steam-cooked to be made steamed vegetable without losing a good taste of the vegetable, the steamed vegetable being able to make an eater feel well enough a flavor and a delicious taste intrinsic in the vegetable.SOLUTION: A seasoning for cooking steamed vegetable of this invention, for steam-cooking vegetable, contains 0.01-5% of a thickener, has a salt concentration in an aqueous phase of 5-25%, and contains 20-70% of edible fat.SELECTED DRAWING: None

Description

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.

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).

Japanese Unexamined Patent Publication No. 2015-23830

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.

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.

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.

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.

Hereinafter, the present invention will be described in detail. In the present invention, "%" means "mass%" and "part".
Means "parts by mass".

<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.

<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.

<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. ..

<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.

<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.

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.

<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.

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.

<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.

<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.

<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.

<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. ..

<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.

<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.

Hereinafter, the present invention will be specifically described based on Examples, Comparative Examples and Test Examples. The present invention is not limited to these.

[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.

(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

[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.

<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.

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.

[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.

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%.

[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.

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)

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. It contains gellan gum as the thickener.
The seasoning for cooking steamed vegetables according to claim 1. The thickener further contains a thickener different from gellan gum.
The seasoning for cooking steamed vegetables according to claim 2. Xanthan gum is a thickener different from the gellan gum.
The seasoning for cooking steamed vegetables according to claim 3. It contains 0.5-5% alcohol.
The seasoning for cooking steamed vegetables according to claims 1 to 4. Viscosity is 100-5000 mPa · s,
The seasoning for cooking steamed vegetables according to claims 1 to 5.