JP2023057311A - Production method of ingredient-material-containing oil sauce - Google Patents
Production method of ingredient-material-containing oil sauce Download PDFInfo
- Publication number
- JP2023057311A JP2023057311A JP2021166759A JP2021166759A JP2023057311A JP 2023057311 A JP2023057311 A JP 2023057311A JP 2021166759 A JP2021166759 A JP 2021166759A JP 2021166759 A JP2021166759 A JP 2021166759A JP 2023057311 A JP2023057311 A JP 2023057311A
- Authority
- JP
- Japan
- Prior art keywords
- ingredients
- oil
- water
- taste
- impregnated
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 135
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 239000000463 material Substances 0.000 title abstract description 13
- 239000004615 ingredient Substances 0.000 claims abstract description 282
- 235000019640 taste Nutrition 0.000 claims abstract description 161
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 156
- 239000007788 liquid Substances 0.000 claims abstract description 85
- 239000000203 mixture Substances 0.000 claims abstract description 44
- 238000002156 mixing Methods 0.000 claims abstract description 22
- 238000000926 separation method Methods 0.000 abstract description 23
- 230000001747 exhibiting effect Effects 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 162
- 235000019198 oils Nutrition 0.000 description 161
- 238000000034 method Methods 0.000 description 54
- 241000234282 Allium Species 0.000 description 45
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 45
- 235000019484 Rapeseed oil Nutrition 0.000 description 42
- 230000000052 comparative effect Effects 0.000 description 30
- 108010073771 Soybean Proteins Proteins 0.000 description 29
- 235000019710 soybean protein Nutrition 0.000 description 27
- 238000011156 evaluation Methods 0.000 description 25
- 150000003839 salts Chemical class 0.000 description 23
- 239000003925 fat Substances 0.000 description 15
- 235000019197 fats Nutrition 0.000 description 15
- 235000019643 salty taste Nutrition 0.000 description 13
- 239000000284 extract Substances 0.000 description 12
- 235000013305 food Nutrition 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- 240000008415 Lactuca sativa Species 0.000 description 8
- 235000012045 salad Nutrition 0.000 description 8
- 240000002791 Brassica napus Species 0.000 description 7
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 7
- 102100034014 Prolyl 3-hydroxylase 3 Human genes 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 238000002360 preparation method Methods 0.000 description 6
- 239000002994 raw material Substances 0.000 description 6
- 239000007787 solid Substances 0.000 description 6
- 238000005470 impregnation Methods 0.000 description 5
- 235000019583 umami taste Nutrition 0.000 description 5
- 235000013527 bean curd Nutrition 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 235000019607 umami taste sensations Nutrition 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 102100036546 Salivary acidic proline-rich phosphoprotein 1/2 Human genes 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 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 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 3
- 239000008157 edible vegetable oil Substances 0.000 description 3
- 239000008187 granular material Substances 0.000 description 3
- 238000011899 heat drying method Methods 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 229940073490 sodium glutamate Drugs 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 244000124853 Perilla frutescens Species 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 230000001788 irregular Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 229960000856 protein c Drugs 0.000 description 2
- 235000005713 safflower oil Nutrition 0.000 description 2
- 239000003813 safflower oil Substances 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 159000000000 sodium salts Chemical class 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 150000005846 sugar alcohols Chemical class 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- QAQJMLQRFWZOBN-UHFFFAOYSA-N 2-(3,4-dihydroxy-5-oxo-2,5-dihydrofuran-2-yl)-2-hydroxyethyl hexadecanoate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)C1OC(=O)C(O)=C1O QAQJMLQRFWZOBN-UHFFFAOYSA-N 0.000 description 1
- VXWYQEYFYNAZOD-UHFFFAOYSA-N 2-[3-[(4,4-difluoropiperidin-1-yl)methyl]-4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]pyrazol-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound FC1(F)CCN(CC2=NN(CC(=O)N3CCC4=C(C3)N=NN4)C=C2C2=CN=C(NC3CC4=C(C3)C=CC=C4)N=C2)CC1 VXWYQEYFYNAZOD-UHFFFAOYSA-N 0.000 description 1
- PVXPPJIGRGXGCY-DJHAAKORSA-N 6-O-alpha-D-glucopyranosyl-alpha-D-fructofuranose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@](O)(CO)O1 PVXPPJIGRGXGCY-DJHAAKORSA-N 0.000 description 1
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- OPSXJNAGCGVGOG-DKWTVANSSA-L Calcium L-aspartate Chemical compound [Ca+2].[O-]C(=O)[C@@H](N)CC([O-])=O OPSXJNAGCGVGOG-DKWTVANSSA-L 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- UDMBCSSLTHHNCD-UHFFFAOYSA-N Coenzym Q(11) Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(O)=O)C(O)C1O UDMBCSSLTHHNCD-UHFFFAOYSA-N 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000004386 Erythritol Substances 0.000 description 1
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 239000011786 L-ascorbyl-6-palmitate Substances 0.000 description 1
- 235000000072 L-ascorbyl-6-palmitate Nutrition 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 241000237509 Patinopecten sp. Species 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 235000004347 Perilla Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000040738 Sesamum orientale Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000019486 Sunflower oil Nutrition 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 244000195452 Wasabia japonica Species 0.000 description 1
- 235000000760 Wasabia japonica Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- UDMBCSSLTHHNCD-KQYNXXCUSA-N adenosine 5'-monophosphate Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O UDMBCSSLTHHNCD-KQYNXXCUSA-N 0.000 description 1
- 229950006790 adenosine phosphate Drugs 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 229940034055 calcium aspartate Drugs 0.000 description 1
- 235000013921 calcium diglutamate Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- UMVAYAXXQSFULN-QHTZZOMLSA-L calcium;(2s)-2-aminopentanedioate;hydron Chemical compound [Ca+2].[O-]C(=O)[C@@H](N)CCC(O)=O.[O-]C(=O)[C@@H](N)CCC(O)=O UMVAYAXXQSFULN-QHTZZOMLSA-L 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 1
- YKZPPPNXRZHVGX-PXYKVGKMSA-L dipotassium;(2s)-2-aminobutanedioate;hydron;hydrate Chemical compound [H+].[H+].O.[K+].[K+].[O-]C(=O)[C@@H](N)CC([O-])=O.[O-]C(=O)[C@@H](N)CC([O-])=O YKZPPPNXRZHVGX-PXYKVGKMSA-L 0.000 description 1
- WDRWZVWLVBXVOI-QTNFYWBSSA-L dipotassium;(2s)-2-aminopentanedioate Chemical compound [K+].[K+].[O-]C(=O)[C@@H](N)CCC([O-])=O WDRWZVWLVBXVOI-QTNFYWBSSA-L 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 235000015177 dried meat Nutrition 0.000 description 1
- 235000015878 dried processed food Nutrition 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 235000019414 erythritol Nutrition 0.000 description 1
- 229940009714 erythritol Drugs 0.000 description 1
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 1
- 235000013928 guanylic acid Nutrition 0.000 description 1
- 239000004226 guanylic acid Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000013918 magnesium diglutamate Nutrition 0.000 description 1
- 229940063886 magnesium glutamate Drugs 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- RXMQCXCANMAVIO-CEOVSRFSSA-L magnesium;(2s)-2-amino-4-hydroxy-4-oxobutanoate Chemical compound [H+].[H+].[Mg+2].[O-]C(=O)[C@@H](N)CC([O-])=O.[O-]C(=O)[C@@H](N)CC([O-])=O RXMQCXCANMAVIO-CEOVSRFSSA-L 0.000 description 1
- MYUGVHJLXONYNC-QHTZZOMLSA-J magnesium;(2s)-2-aminopentanedioate Chemical compound [Mg+2].[O-]C(=O)[C@@H](N)CCC([O-])=O.[O-]C(=O)[C@@H](N)CCC([O-])=O MYUGVHJLXONYNC-QHTZZOMLSA-J 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000845 maltitol Substances 0.000 description 1
- 235000010449 maltitol Nutrition 0.000 description 1
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 1
- 229940035436 maltitol Drugs 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- -1 medium-chain fatty acid triglycerides Chemical class 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000013919 monopotassium glutamate Nutrition 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 235000015927 pasta Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 229940068988 potassium aspartate Drugs 0.000 description 1
- 229940111263 potassium magnesium aspartate Drugs 0.000 description 1
- 159000000001 potassium salts Chemical class 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- WTWSHHITWMVLBX-DKWTVANSSA-M sodium;(2s)-2-aminobutanedioate;hydron Chemical compound [Na+].[O-]C(=O)[C@@H](N)CC(O)=O WTWSHHITWMVLBX-DKWTVANSSA-M 0.000 description 1
- 239000000600 sorbitol Substances 0.000 description 1
- 229960002920 sorbitol Drugs 0.000 description 1
- 235000010356 sorbitol Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000002600 sunflower oil Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000010384 tocopherol Nutrition 0.000 description 1
- 229960001295 tocopherol Drugs 0.000 description 1
- 229930003799 tocopherol Natural products 0.000 description 1
- 239000011732 tocopherol Substances 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 description 1
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
本発明は、具材入りオイルソースの製造方法に関する。 The present invention relates to a method for producing oil sauce containing ingredients.
消費者の嗜好の多様化が進むなか、消費者ニーズに対応したバリエーションに富んだ調味料商品が各社より販売されている。そのなかでも、オイルソースは、オイル中に野菜、香辛料等の具材や塩等の呈味成分が配合された調味料の一つであり、具材の風味とともに、よりコクがあり濃厚な味わいを食品へと手軽に付与することができるため、レストラン等の外食産業だけではなく家庭での需要も高まりを見せている。
一方で、オイルソースは、オイル中に塩等の呈味成分が配合されているため、水分を主体とするドレッシング等の調味料商品と比較すると、呈味成分を味覚として感じづらいという課題がある。よって、オイルソースの呈味成分の発現を向上させるためには、塩等の呈味成分を多めに添加する必要があるが、減塩への社会的要求やコストの抑制を考慮すると、できるだけ塩等の呈味成分の添加量を抑えることが求められる。オイルソースの呈味成分の発現を向上させるために、オイルに塩等の呈味成分を含む溶液等を添加する方法も考えられるが、水の分離が発生し好ましくない。このため、オイルソースの品質を維持しつつ、オイルソースの呈味成分の発現を向上させる技術が求められている。
As consumer tastes continue to diversify, many companies are selling a wide variety of seasoning products that meet consumer needs. Among them, oil sauce is one of the seasonings in which ingredients such as vegetables and spices and flavoring ingredients such as salt are blended in oil. can be easily added to food, so demand is increasing not only in the food service industry such as restaurants but also at home.
On the other hand, oil sauces have a problem that it is difficult to perceive the taste components as a taste, compared to seasoning products such as dressings, which mainly contain water, because taste components such as salt are blended in the oil. . Therefore, in order to improve the expression of the taste components of the oil sauce, it is necessary to add a large amount of taste components such as salt. It is required to suppress the amount of added taste components such as. In order to improve the expression of the taste components of the oil sauce, it is conceivable to add a solution containing taste components such as salt to the oil. Therefore, there is a demand for a technique for improving the expression of taste components of oil sauces while maintaining the quality of the oil sauces.
オイルソースに関する技術としては、例えば、顆粒塩、大きさが２ｍｍ以上７ｍｍ以下の固形具材及び食用油脂を含有し、水分含有量８重量％以下である容器入りオイルソースの液部の動的粘弾性を特定した容器入りオイルソース（特許文献１）、ＨＬＢが４より大きい可食性乳化剤及び乾燥調味料を含む食用オイルソース（特許文献２）、水分含量５％以下の容器入りオイルソースの製造方法であって、食用油脂と乾燥具材の一部又は全部とを混合し、含気率が５％以下かつ粘度が１０００～１００００ｍＰａ・ｓ（品温２５℃）の混合物を調製する混合工程と、混合工程により得られた混合物と粘度１０００ｍＰａ・ｓ未満（品温２５℃）の食用油脂とを容器に充填する充填工程と、大きさ１～５ｍｍかつ澱粉含有量１０～５０％の造粒塩を添加する添加工程とを有し、乾燥具材の含有量がオイルソース全体に対し０．５～３０％である容器入りオイルソースの製造方法（特許文献３）等が開示されている。 As a technology related to the oil sauce, for example, the dynamic viscosity of the liquid part of the oil sauce in a container containing granulated salt, solid ingredients with a size of 2 mm or more and 7 mm or less, and edible oil and a water content of 8% by weight or less Containerized oil sauce with specified elasticity (Patent Document 1), edible oil sauce containing an edible emulsifier with HLB greater than 4 and dry seasoning (Patent Document 2), method for producing a containerized oil sauce with a moisture content of 5% or less A mixing step of mixing edible fats and oils and part or all of the dried ingredients to prepare a mixture having an air content of 5% or less and a viscosity of 1000 to 10000 mPa s (product temperature 25 ° C.); A filling step of filling a container with the mixture obtained by the mixing step and an edible oil having a viscosity of less than 1000 mPa s (product temperature 25 ° C.), and a granulated salt having a size of 1 to 5 mm and a starch content of 10 to 50%. A method for producing a container-packaged oil sauce (Patent Document 3), etc., in which the content of dried ingredients is 0.5 to 30% with respect to the entire oil sauce is disclosed.
しかし、これらの技術は、オイルソースの具材の均質性、液状部の透明性、及び加熱調理時の焦付き防止に関する技術であり、オイルソースの呈味成分の発現に着目したものではない。 However, these techniques relate to the homogeneity of the ingredients of the oil sauce, the transparency of the liquid portion, and the prevention of sticking during cooking, and do not focus on the expression of the taste components of the oil sauce.
本発明は、喫食する際に、配合された呈味成分の発現に優れ、かつ液状部への水の分離が抑制された具材入りオイルソースの製造方法を提供することを目的とする。 An object of the present invention is to provide a method for producing an ingredient-containing oil sauce that exhibits excellent taste components when eaten and that suppresses separation of water into a liquid portion.
本発明者は、前記課題に対して鋭意検討を行った結果、水と呈味成分を含有する液状組成物と乾燥具材とを、水と乾燥具材の質量比が所定の値になるよう混合し、これにより得られた所定の大きさの呈味成分が含浸した具材と液状油脂とを混合することによって、前記課題が解決されることを見出し、この知見に基づいて本発明を成すに至った。 As a result of intensive studies on the above problems, the present inventors have found that a liquid composition containing water and a taste component and dried ingredients are mixed so that the mass ratio of water and dried ingredients is a predetermined value. It was found that the above-mentioned problems can be solved by mixing the ingredients impregnated with the taste component of a predetermined size and the liquid oil and fat obtained thereby, and the present invention is made based on this finding. reached.
すなわち、本発明は、下記の構成から成っている。
下記工程１及び２を含むことを特徴とする具材入りオイルソースの製造方法。
工程１：水と呈味成分を含有する液状組成物と、乾燥具材とを、前記水と前記乾燥具材の質量比（水／乾燥具材）が０．６以上３未満となるよう混合し、大きさ１．５ｍｍ以上の呈味成分含浸具材を得る工程
工程２：前記呈味成分含浸具材と、液状油脂とを混合する工程
That is, the present invention consists of the following configurations.
A method for producing an ingredient-containing oil sauce, comprising the following steps 1 and 2.
Step 1: A liquid composition containing water and a taste component and dried ingredients are mixed so that the mass ratio of the water and the dried ingredients (water/dried ingredients) is 0.6 or more and less than 3. and obtaining a taste component-impregnated ingredient having a size of 1.5 mm or more Step 2: A step of mixing the taste component-impregnated ingredient and liquid oil
本発明の具材入りオイルソースの製造方法で得られる具材入りオイルソースは、喫食する際に、配合された呈味成分の発現に優れ、かつ具材入りオイルソースの液状部への水の分離を抑制することができる。 The ingredient-containing oil sauce obtained by the method for producing an ingredient-containing oil sauce of the present invention is excellent in expression of the blended taste components when eaten, and water is absorbed into the liquid portion of the ingredient-containing oil sauce. Separation can be suppressed.
本発明の具材入りオイルソースの製造方法は、水と呈味成分を含有する液状組成物と、乾燥具材とを、前記水と前記乾燥具材の質量比（水／乾燥具材）が０．６以上３未満となるよう混合し、大きさ１．５ｍｍ以上の呈味成分含浸具材を得る工程（工程１）と、前記呈味成分含浸具材と、液状油脂とを混合する工程（工程２）の二つの工程を含むことを特徴とする。 In the method for producing an oil sauce containing ingredients of the present invention, a liquid composition containing water and a taste component and dried ingredients are mixed so that the mass ratio of the water and the dried ingredients (water/dried ingredients) is A step of mixing so as to be 0.6 or more and less than 3 to obtain a taste component-impregnated ingredient having a size of 1.5 mm or more (step 1), and a step of mixing the taste component-impregnated ingredient and liquid oil. It is characterized by including two steps (Step 2).
工程１で用いられる呈味成分は、塩味、うま味、酸味、甘味、苦味を呈する成分であれば特に制限はなく、例えば、塩、塩化カリウム、アミノ酸又はその塩、核酸又はその塩、有機酸又はその塩、糖類、糖アルコール、カフェイン、カテキン、ナリンジン等を挙げることができ、このなかでも、塩が好ましい。アミノ酸又はその塩としては、グルタミン酸、アスパラギン酸、グルタミン酸ナトリウム、グルタミン酸カルシウム、グルタミン酸カリウム、グルタミン酸マグネシウム、アスパラギン酸ナトリウム、アスパラギン酸カルシウム、アスパラギン酸カリウム、アスパラギン酸マグネシウム等を挙げることができる。核酸又はその塩としては、イノシン酸、グアニル酸、アデニル酸、これらのナトリウム塩等を挙げることができる。有機酸又はその塩としては、クエン酸、リンゴ酸、酢酸、酒石酸、グルコン酸、乳酸、これらのナトリウム塩、カルシウム塩、カリウム塩、マグネシウム塩等を挙げることができる。糖類としては、ブドウ糖、果糖、ショ糖、乳糖、麦芽糖、キシロース、パラチノース、トレハロース等を挙げることができる。糖アルコールとしては、ソルビトール、マルチトール、エリスリトール、キシリトール等を挙げることができる。本発明では、呈味成分を１種のみ、又は任意の２種以上を組み合わせて用いることができる。 The taste component used in step 1 is not particularly limited as long as it exhibits salty taste, umami taste, sour taste, sweet taste, or bitter taste. Its salts, saccharides, sugar alcohols, caffeine, catechins, naringin and the like can be mentioned, and among these, salts are preferred. Examples of amino acids or salts thereof include glutamic acid, aspartic acid, sodium glutamate, calcium glutamate, potassium glutamate, magnesium glutamate, sodium aspartate, calcium aspartate, potassium aspartate, and magnesium aspartate. Examples of nucleic acids or salts thereof include inosinic acid, guanylic acid, adenylic acid, sodium salts thereof, and the like. Examples of organic acids or salts thereof include citric acid, malic acid, acetic acid, tartaric acid, gluconic acid, lactic acid, sodium salts, calcium salts, potassium salts and magnesium salts thereof. Sugars include glucose, fructose, sucrose, lactose, maltose, xylose, palatinose, trehalose and the like. Examples of sugar alcohols include sorbitol, maltitol, erythritol, and xylitol. In the present invention, the taste component can be used alone or in combination of any two or more.
工程１で用いられる水と呈味成分を含有する液状組成物は、水と呈味成分とが含まれる液状の組成物であれば特に制限はなく、水に呈味成分が溶解した溶液、水に呈味成分が分散した分散液、呈味成分を含む食品素材から抽出される液状の抽出物等を挙げることができ、例えば、醤油、魚醤、液状みそ、ソース、醸造酢、ワイン、みりん、たん白加水分解物、発酵調味料、チーズソース、かつおエキス、ほたてエキス、昆布エキス等の水産物エキス、ポークエキス、チキンエキス、ビーフエキス等の畜肉エキス、玉葱、葱、人参、大根、トマト、コーン、白菜、しそ、ごま、にんにく、しょうが、わさび等の野菜エキス、きのこエキス、酵母エキス、香辛料抽出物、果汁等もこれに含まれる。 The liquid composition containing water and taste components used in step 1 is not particularly limited as long as it is a liquid composition containing water and taste components. and liquid extracts extracted from food materials containing taste components. Examples include soy sauce, fish sauce, liquid miso, sauces, brewed vinegar, wine, mirin , protein hydrolyzate, fermented seasoning, cheese sauce, bonito extract, scallop extract, kelp extract and other seafood extracts, pork extract, chicken extract, beef extract and other meat extracts, onion, green onion, carrot, radish, tomato, corn , Chinese cabbage, shiso, sesame, garlic, ginger, wasabi, and other vegetable extracts, mushroom extracts, yeast extracts, spice extracts, and fruit juices.
水と呈味成分を含有する液状組成物中に含まれる水の含有量は、５０～９５質量％が好ましく、７５～９０質量％がより好ましく、水と呈味成分を含有する液状組成物中に含まれる呈味成分の含有量は、５～５０質量％が好ましく、１０～２５質量％がより好ましい。なお、水と呈味成分を含有する液状組成物中に含まれる水の含有量は、例えば、常圧加熱乾燥法（１１０℃、３～５時間乾燥）により測定することができる。水と呈味成分を含有する液状組成物の調整方法は、特に制限はないが、水に呈味成分を添加し攪拌する方法、水に呈味成分を含む食品素材を添加し加熱抽出する方法等を挙げることができる。 The content of water contained in the liquid composition containing water and a taste component is preferably 50 to 95% by mass, more preferably 75 to 90% by mass, in the liquid composition containing water and a taste component. The content of the taste component contained in is preferably 5 to 50% by mass, more preferably 10 to 25% by mass. The content of water contained in the liquid composition containing water and taste components can be measured, for example, by a normal pressure heat drying method (drying at 110° C. for 3 to 5 hours). The method for preparing the liquid composition containing water and taste components is not particularly limited, but a method of adding a taste component to water and stirring, a method of adding a food material containing a taste component to water, and heating and extracting the composition. etc. can be mentioned.
工程１で用いられる乾燥具材は、食品素材から水分を減少させる工程を経て得られる固形状の具材をいい、例えば、クルトン、シリアル、天かす、麩、粒状大豆タンパク等の乾燥加工食品、乾燥玉葱、乾燥人参、乾燥パプリカ、乾燥大根、乾燥じゃがいも、乾燥さつまいも、乾燥キャベツ、乾燥にんにく、乾燥しょうが等の乾燥野菜、乾燥きのこ、乾燥穀物、乾燥豆、乾燥果実、乾燥海藻、乾燥魚介、乾燥肉、乾燥卵、乾燥チーズ等を挙げることができ、このなかでも乾燥野菜、乾燥加工食品が好ましく、乾燥玉葱、粒状大豆タンパクがより好ましく、乾燥玉葱がさらに好ましい。乾燥具材の大きさは、目開き４ｍｍ（４．７メッシュ）の篩を通過し、目開き０．５ｍｍ（３０メッシュ）の篩を通過しない大きさが好ましく、目開き２．８ｍｍ（６．５メッシュ）の篩を通過し、目開き１．４ｍｍ（１２メッシュ）の篩を通過しない大きさがより好ましい。乾燥具材の形状に特に制限はなく、立方体状、直方体状、円柱状、球状、不定形状等であってもよい。乾燥具材中に含まれる水の含有量は、１５質量％以下が好ましく、１０質量％以下がより好ましく、７質量％以下がさらに好ましい。乾燥具材の製造方法は、特に制限はないが、食品素材を自然乾燥する方法、熱風乾燥する方法、凍結乾燥する方法、真空乾燥する方法、油ちょうする方法等を挙げることができる。本発明では、乾燥具材を１種のみ、又は任意の２種以上を組み合わせて用いることができる。 The dry ingredients used in step 1 refer to solid ingredients obtained through the process of reducing the water content of food materials, for example, croutons, cereals, tempura bits, wheat gluten, granular soybean protein, etc. Dry processed foods, Dried onions, dried carrots, dried paprika, dried radishes, dried potatoes, dried sweet potatoes, dried cabbage, dried garlic, dried vegetables such as dried ginger, dried mushrooms, dried grains, dried beans, dried fruits, dried seaweed, dried seafood, dried Meat, dried eggs, dried cheese, and the like can be mentioned, and among these, dried vegetables and dried processed foods are preferred, dried onions and granular soybean protein are more preferred, and dried onions are even more preferred. The size of the dried ingredients is preferably a size that can pass through a sieve with an opening of 4 mm (4.7 mesh) and does not pass through a sieve with an opening of 0.5 mm (30 mesh). 5 meshes) but does not pass through a 1.4 mm (12 meshes) sieve. The shape of the dried ingredient is not particularly limited, and may be cubic, rectangular parallelepiped, columnar, spherical, irregular, or the like. The content of water contained in the dried ingredients is preferably 15% by mass or less, more preferably 10% by mass or less, and even more preferably 7% by mass or less. The method for producing the dried ingredient is not particularly limited, but examples include a method of naturally drying the food material, a method of drying with hot air, a method of freeze-drying, a method of vacuum drying, and a method of frying. In the present invention, only one kind of dried ingredients can be used, or any two or more kinds can be used in combination.
工程１では、水と呈味成分を含有する液状組成物と、乾燥具材とを混合することで、乾燥具材に水と呈味成分を含有する液状組成物を含浸させる。混合する際、水と呈味成分を含有する液状組成物中に含まれる水と、乾燥具材の質量比（水／乾燥具材）は０．６以上３未満である必要があり、０．６以上２．５以下が好ましい。この範囲であると、乾燥具材に水と呈味成分を含有する液状組成物を十分に含浸させ、乾燥具材中に水と呈味成分を含有する液状組成物を保持することができる。混合時間は、乾燥具材に水と呈味成分を含有する液状組成物を十分に含浸させる点で、３０秒以上が好ましく、３分以上がより好ましい。混合方法は、特に制限はなく、自体公知の方法を用いることができる。なお、含浸とは、乾燥具材の表面や内部に水と呈味成分を含有する液状組成物を染み込ませること又は吸収させることをいう。 In step 1, a liquid composition containing water and taste components is mixed with dry ingredients to impregnate the dry ingredients with the liquid composition containing water and taste components. At the time of mixing, the mass ratio (water/dried ingredients) of the water contained in the liquid composition containing water and taste components and the dried ingredients (water/dried ingredients) should be 0.6 or more and less than 3.0. 6 or more and 2.5 or less are preferable. Within this range, the dried ingredients can be sufficiently impregnated with the liquid composition containing water and taste components, and the liquid composition containing water and taste components can be retained in the dried ingredients. The mixing time is preferably 30 seconds or longer, more preferably 3 minutes or longer, in order to sufficiently impregnate the dried ingredients with the liquid composition containing water and taste components. The mixing method is not particularly limited, and a method known per se can be used. The term “impregnation” refers to impregnation or absorption of a liquid composition containing water and taste components into the surface or inside of a dried ingredient.
このようにして乾燥具材に水と呈味成分を含有する液状組成物を含浸させた固形状の具材を呈味成分含浸具材という。呈味成分含浸具材の大きさは、呈味成分の発現の点で、１．５ｍｍ以上である必要があり、２．５ｍｍ以上が好ましい。大きさの上限値は、特に制限はないが、オイルソースの流動性や食感等の点で、５ｍｍ以下が好ましい。なお、呈味成分含浸具材の大きさは、呈味成分含浸具材の最長部の長さの平均値のことをいう。呈味成分含浸具材の形状に特に制限はなく、立方体状、直方体状、円柱状、球状、不定形状等であってもよい。呈味成分含浸具材中に含まれる水の含有量は、３８～７５質量％が好ましく、５０～６５質量％がより好ましい。呈味成分含浸具材中に含まれる呈味成分の含有量は、５～３０質量％が好ましく、１０～２０質量％がより好ましい。 A solid ingredient obtained by impregnating a dried ingredient with a liquid composition containing water and a taste component is called a taste component-impregnated ingredient. The size of the taste component-impregnated ingredients should be 1.5 mm or more, preferably 2.5 mm or more, from the viewpoint of expression of the taste component. Although the upper limit of the size is not particularly limited, it is preferably 5 mm or less in terms of fluidity and texture of the oil sauce. The size of the taste component-impregnated ingredients refers to the average length of the longest portion of the taste component-impregnated ingredients. The shape of the taste component-impregnated ingredients is not particularly limited, and may be cubic, rectangular parallelepiped, columnar, spherical, irregular, or the like. The content of water contained in the taste component-impregnated ingredients is preferably 38 to 75% by mass, more preferably 50 to 65% by mass. The content of the taste component contained in the taste component-impregnated ingredients is preferably 5 to 30% by mass, more preferably 10 to 20% by mass.
工程２で用いられる液状油脂は、常温（１５～２５℃）で液体状態である油脂をいい、例えば、コーン油、綿実油、大豆油、菜種油、米油、ヒマワリ油、サフラワー油、オリーブ油、落花生油、紅花油、ごま油、えごま油、魚油、中鎖脂肪酸トリグリセリド（ＭＣＴ）等を挙げることができる。本発明では、液状油脂を１種のみ、又は任意の２種以上を組み合わせて用いることができる。なお、最終的に常温（１５～２５℃）で液体状態であれば、常温（１５～２５℃）で固体状態である油脂を含んでもよい。このような固体状態の油脂としては、前記した油脂の硬化油脂、分別油脂や牛脂、豚脂等の動物性油脂、パーム油等の植物性油脂等を挙げることができる。 The liquid fats and oils used in step 2 refer to fats and oils that are in a liquid state at room temperature (15 to 25° C.), such as corn oil, cottonseed oil, soybean oil, rapeseed oil, rice oil, sunflower oil, safflower oil, olive oil, and peanut oil. oil, safflower oil, sesame oil, perilla oil, fish oil, medium-chain fatty acid triglycerides (MCT), and the like. In the present invention, the liquid fats and oils can be used alone or in combination of any two or more. In addition, fats and oils that are in a solid state at room temperature (15 to 25° C.) may be included as long as they are finally in a liquid state at room temperature (15 to 25° C.). Examples of such solid-state fats and oils include hardened fats and oils, fractionated fats and oils, animal fats and oils such as beef tallow and lard, vegetable fats and oils such as palm oil, and the like.
工程２で用いられる液状油脂には、本発明の効果を阻害しない範囲で、他の任意の成分を含有させることができる。任意の成分としては、例えば、乳化剤等の液状油脂に粘度を付与する成分、抽出トコフェロール、Ｌ－アスコルビン酸パルミチン酸エステル等の酸化防止剤、色素、香料等を挙げることができる。なお、液状油脂にこれら任意の成分を含有させる場合、液状油脂とともに加熱溶解させることが好ましい。 The liquid oil and fat used in step 2 may contain any other component as long as the effects of the present invention are not impaired. Examples of optional components include components that impart viscosity to liquid fats and oils such as emulsifiers, antioxidants such as extracted tocopherol and L-ascorbyl palmitate, pigments, fragrances, and the like. In addition, when making liquid fats and oils contain these arbitrary components, it is preferable to heat-dissolve with liquid fats and oils.
工程２では、呈味成分含浸具材と、液状油脂とを混合する。混合する際、呈味成分含浸具材と、液状油脂の質量比（呈味成分含浸具材／液状油脂）は０．１～０．８が好ましく、０．５～０．８がより好ましい。混合方法は、特に制限はなく、自体公知の方法を用いることができる。 In step 2, the taste component-impregnated ingredients and liquid oil are mixed. When mixing, the mass ratio of the taste component-impregnated ingredients and the liquid oil (taste component-impregnated ingredients/liquid oil) is preferably 0.1 to 0.8, more preferably 0.5 to 0.8. The mixing method is not particularly limited, and a method known per se can be used.
このように工程１及び２を含む製造方法で得られる具材入りオイルソースは、呈味成分含浸具材を含む固形状部と、固形状部以外の液状油脂を含む液状部で構成されている。具材入りオイルソース中に含まれる呈味成分の含有量は、０．１～２０質量％が好ましく、１～１５質量％がより好ましく、５～１０質量％がさらに好ましい。具材入りオイルソース中に含まれる水の含有量は、５～３０質量％が好ましく、１５～３０質量％がより好ましい。具材入りオイルソース中に含まれる液状油脂の含有量は、５０～９０質量％が好ましく、６０～７０質量％がより好ましい。具材入りオイルソースの液状部中に含まれる水の含有量は、１質量％未満が好ましく、０．５質量％未満がより好ましい。なお、水の含有量は、例えば、常圧加熱乾燥法（１１０℃、３～５時間乾燥）により測定することができる。 Thus, the ingredient-filled oil sauce obtained by the production method including steps 1 and 2 is composed of a solid portion containing taste-impregnated ingredients and a liquid portion other than the solid portion containing liquid oil. . The content of the taste component contained in the oil sauce containing ingredients is preferably 0.1 to 20% by mass, more preferably 1 to 15% by mass, and even more preferably 5 to 10% by mass. The content of water contained in the oil sauce containing ingredients is preferably 5 to 30% by mass, more preferably 15 to 30% by mass. The content of liquid fat contained in the oil sauce containing ingredients is preferably 50 to 90% by mass, more preferably 60 to 70% by mass. The content of water contained in the liquid portion of the oil sauce containing ingredients is preferably less than 1% by mass, more preferably less than 0.5% by mass. The water content can be measured, for example, by a normal pressure heat drying method (drying at 110° C. for 3 to 5 hours).
本発明の具材入りオイルソースの製造方法で得られる具材入りオイルソースは、その包装形態に特に制限はなく、紙、ガラス、ペットボトル、レトルトパウチ、口栓付きパウチ等の容器に充填した形態のものであってもよい。本発明の具材入りオイルソースの製造方法で得られる具材入りオイルソースは、その用途に特に制限はなく、パスタ、肉料理、魚料理、サラダ、和え物等に調味料として用いることができる。 The packaging form of the ingredient-containing oil sauce obtained by the method for producing an ingredient-containing oil sauce of the present invention is not particularly limited, and it is packed in a container such as paper, glass, PET bottle, retort pouch, or pouch with a spout. It may be of any form. The ingredient-containing oil sauce obtained by the method for producing an ingredient-containing oil sauce of the present invention is not particularly limited in its use, and can be used as a seasoning for pasta, meat dishes, fish dishes, salads, aemono (Japanese aemono), and the like.
以下、実施例をもって本発明を具体的に説明するが、本発明はこれらに制限されるものではない。 EXAMPLES The present invention will be specifically described below with reference to Examples, but the present invention is not limited to these.
［具材入りオイルソースの作製１］
（１）乾燥具材の調製
１）乾燥玉葱Ａ
乾燥玉葱（商品名：オニオンチョップ１－２ｍｍ；水分含有量 ５質量％；ナイルインターナショナル社製）を目開き２．８ｍｍ（６．５メッシュ）の篩にかけ、篩を通過したものを得た。次に、前記篩を通過したものを目開き１．４ｍｍ（１２メッシュ）の篩にかけ、篩を通過せず篩上に残った乾燥玉葱を、乾燥玉葱Ａとして得た。
[Preparation of oil sauce containing ingredients 1]
(1) Preparation of dried ingredients 1) Dried onion A
Dried onions (trade name: Onion Chop 1-2 mm; moisture content 5% by mass; manufactured by Nile International) were passed through a 2.8 mm (6.5 mesh) sieve to obtain onions that passed through the sieve. Next, the onion that passed through the sieve was passed through a sieve with an opening of 1.4 mm (12 mesh), and the dried onion that did not pass through the sieve and remained on the sieve was obtained as dried onion A.
２）乾燥玉葱Ｂ
乾燥玉葱（商品名：オニオンチョップグラニュール；水分含有量 ５質量％；ナイルインターナショナル社製）を目開き１．４ｍｍ（１２メッシュ）の篩にかけ、篩を通過したものを得た。次に、前記篩を通過したものを目開き０．８５ｍｍ（１８メッシュ）の篩にかけ、篩を通過せず篩上に残った乾燥玉葱を、乾燥玉葱Ｂとして得た。
2) Dried onion B
Dried onions (trade name: onion chop granules; moisture content: 5% by mass; manufactured by Nile International) were passed through a 1.4 mm (12 mesh) sieve to obtain onions that passed through the sieve. Next, the onion that passed through the sieve was passed through a sieve with an opening of 0.85 mm (18 mesh), and the dried onion that did not pass through the sieve and remained on the sieve was obtained as dried onion B.
３）乾燥玉葱Ｃ
乾燥玉葱（商品名：オニオンチョップグラニュール；水分含有量 ５質量％；ナイルインターナショナル社製）を目開き０．８５ｍｍ（１８メッシュ）の篩にかけ、篩を通過したものを得た。次に、前記篩を通過したものを目開き０．３５５ｍｍ（４２メッシュ）の篩にかけ、篩を通過せず篩上に残った乾燥玉葱を、乾燥玉葱Ｃとして得た。
3) Dried onion C
Dried onions (trade name: onion chop granules; water content: 5% by mass; manufactured by Nile International) were sieved through a 0.85 mm (18 mesh) sieve to obtain onions that passed through the sieve. Next, the onion that passed through the sieve was passed through a sieve with an opening of 0.355 mm (42 mesh), and the dried onion that did not pass through the sieve and remained on the sieve was obtained as dried onion C.
（２）具材入りオイルソースの作製方法
１）実施例１
３００ｍＬビーカーに水６ｇと塩（商品名：ナイカイ食品；ナイカイ塩業社製）５ｇを投入のうえ、スパチュラで攪拌し、水と呈味成分を含有する液状組成物を得た。次に、乾燥玉葱Ａ１０ｇを投入のうえ、スパチュラで３０秒間混合し、乾燥玉葱Ａに水と呈味成分を含有する液状組成物を水気がなくなるまで十分に含浸させ、呈味成分含浸具材を得た。呈味成分含浸具材の大きさは、２．６ｍｍであった。次に、菜種油（商品名：ナタネサラダ油；ボーソー油脂社製）７９ｇを投入のうえ、スパチュラで混合し、具材入りオイルソース１を得た。なお、呈味成分含浸具材の大きさは、呈味成分含浸具材１０個の大きさを計測し、平均値として算出した。
(2) Method for producing oil sauce containing ingredients 1) Example 1
In a 300 mL beaker, 6 g of water and 5 g of salt (trade name: Naikai Foods; manufactured by Naikai Salt Industry Co., Ltd.) were added and stirred with a spatula to obtain a liquid composition containing water and taste components. Next, 10 g of the dried onion A is added and mixed with a spatula for 30 seconds, and the dried onion A is sufficiently impregnated with the liquid composition containing water and taste components until the water is completely dry, and the ingredients impregnated with the taste components are prepared. Obtained. The size of the taste component-impregnated ingredients was 2.6 mm. Next, 79 g of rapeseed oil (trade name: rapeseed salad oil; manufactured by Bosso Oil Co., Ltd.) was added and mixed with a spatula to obtain an oil sauce 1 containing ingredients. The size of the taste component-impregnated ingredients was calculated by measuring the size of 10 taste component-impregnated ingredients and calculating the average value.
２）実施例２
水を８ｇに、菜種油を７７ｇに変更すること以外は、実施例１と同様な方法で、具材入りオイルソース２を得た。工程途中で得られる呈味成分含浸具材の大きさは、２．７ｍｍであった。
2) Example 2
An oil sauce 2 containing ingredients was obtained in the same manner as in Example 1, except that the amount of water was changed to 8 g and the amount of rapeseed oil was changed to 77 g. The size of the taste component-impregnated ingredients obtained during the process was 2.7 mm.
３）実施例３
水を１０ｇに、菜種油を７５ｇに変更すること以外は、実施例１と同様な方法で、具材入りオイルソース３を得た。工程途中で得られる呈味成分含浸具材の大きさは、２．６ｍｍであった。
3) Example 3
An oil sauce 3 containing ingredients was obtained in the same manner as in Example 1, except that the amount of water was changed to 10 g and the amount of rapeseed oil was changed to 75 g. The size of the taste component-impregnated ingredients obtained during the process was 2.6 mm.
４）実施例４
水を２０ｇに、菜種油を６５ｇに変更すること以外は、実施例１と同様な方法で、具材入りオイルソース４を得た。工程途中で得られる呈味成分含浸具材の大きさは、２．８ｍｍであった。
4) Example 4
An oil sauce 4 containing ingredients was obtained in the same manner as in Example 1, except that the amount of water was changed to 20 g and the amount of rapeseed oil was changed to 65 g. The size of the taste component-impregnated ingredients obtained during the process was 2.8 mm.
５）実施例５
水を２２ｇに、菜種油を６３ｇに変更すること以外は、実施例１と同様な方法で、具材入りオイルソース５を得た。工程途中で得られる呈味成分含浸具材の大きさは、２．８ｍｍであった。
5) Example 5
An oil sauce 5 containing ingredients was obtained in the same manner as in Example 1, except that the amount of water was changed to 22 g and the amount of rapeseed oil was changed to 63 g. The size of the taste component-impregnated ingredients obtained during the process was 2.8 mm.
６）実施例６
水を９ｇに、乾燥玉葱Ａを１５ｇに、菜種油を７１ｇに変更すること以外は、実施例１と同様な方法で、具材入りオイルソース６を得た。工程途中で得られる呈味成分含浸具材の大きさは、２．５ｍｍであった。
6) Example 6
An oil sauce 6 containing ingredients was obtained in the same manner as in Example 1, except that the amount of water was changed to 9 g, the amount of dried onion A to 15 g, and the amount of rapeseed oil to 71 g. The size of the taste component-impregnated ingredients obtained during the process was 2.5 mm.
７）実施例７
乾燥玉葱Ａ１０ｇを乾燥玉葱Ｂ１０ｇに変更すること以外は、実施例１と同様な方法で、具材入りオイルソース７を得た。工程途中で得られる呈味成分含浸具材の大きさは、１．５ｍｍであった。
7) Example 7
Ingredient-containing oil sauce 7 was obtained in the same manner as in Example 1, except that 10 g of dried onion A was changed to 10 g of dried onion B. The size of the taste component-impregnated ingredients obtained during the process was 1.5 mm.
８）実施例８
乾燥玉葱Ａ１０ｇを乾燥玉葱Ｂ１０ｇに変更すること以外は、実施例５と同様な方法で、具材入りオイルソース８を得た。工程途中で得られる呈味成分含浸具材の大きさは、１．６ｍｍであった。
8) Example 8
An oil sauce 8 containing ingredients was obtained in the same manner as in Example 5, except that 10 g of dried onion A was changed to 10 g of dried onion B. The size of the taste component-impregnated ingredients obtained during the process was 1.6 mm.
９）実施例９
水を２２ｇに、塩を２．５ｇに、菜種油を６５．５ｇに変更すること以外は、実施例１と同様な方法で、具材入りオイルソース９を得た。工程途中で得られる呈味成分含浸具材の大きさは、２．６ｍｍであった。
9) Example 9
An oil sauce 9 containing ingredients was obtained in the same manner as in Example 1, except that the water was changed to 22 g, the salt to 2.5 g, and the rapeseed oil to 65.5 g. The size of the taste component-impregnated ingredients obtained during the process was 2.6 mm.
１０）対照区１
３００ｍＬビーカーに塩（商品名：ナイカイ食品；ナイカイ塩業社製）５ｇ、乾燥玉葱Ａ１０ｇ、菜種油（商品名：ナタネサラダ油；ボーソー油脂社製）８５ｇを投入のうえ、スパチュラで混合し、具材入りオイルソース（対照品１）を得た。
10) Control group 1
Add 5 g of salt (trade name: Naikai Foods; manufactured by Naikai Salt Industry Co., Ltd.), 10 g of dried onion A, and 85 g of rapeseed oil (trade name: rapeseed salad oil; manufactured by Boso Oil Co., Ltd.) in a 300 mL beaker, mix with a spatula, and add ingredients. An oil sauce (control product 1) was obtained.
１１）対照区２
塩を２．５ｇに、菜種油を８７．５ｇに変更すること以外は、対照区１と同様な方法で、具材入りオイルソース（対照品２）を得た。
11) Control group 2
An oil sauce containing ingredients (control product 2) was obtained in the same manner as in control group 1, except that the amount of salt was changed to 2.5 g and the amount of rapeseed oil to 87.5 g.
１２）比較例１
水を５ｇに、菜種油を８０ｇに変更すること以外は、実施例１と同様な方法で、具材入りオイルソース１０を得た。工程途中で得られる呈味成分含浸具材の大きさは、２．８ｍｍであった。
12) Comparative Example 1
An oil sauce 10 containing ingredients was obtained in the same manner as in Example 1, except that the amount of water was changed to 5 g and the amount of rapeseed oil to 80 g. The size of the taste component-impregnated ingredients obtained during the process was 2.8 mm.
１３）比較例２
水を３０ｇに、菜種油を５５ｇに変更すること以外は、実施例１と同様な方法で、具材入りオイルソース１１を得た。工程途中で得られる呈味成分含浸具材の大きさは、２．７ｍｍであった。
13) Comparative Example 2
An oil sauce 11 containing ingredients was obtained in the same manner as in Example 1, except that the amount of water was changed to 30 g and the amount of rapeseed oil to 55 g. The size of the taste component-impregnated ingredients obtained during the process was 2.7 mm.
１４）比較例３
水を４０ｇに、菜種油を４５ｇに変更すること以外は、実施例１と同様な方法で、具材入りオイルソース１２を得た。工程途中で得られる呈味成分含浸具材の大きさは、２．７ｍｍであった。
14) Comparative Example 3
An oil sauce 12 containing ingredients was obtained in the same manner as in Example 1, except that 40 g of water and 45 g of rapeseed oil were used. The size of the taste component-impregnated ingredients obtained during the process was 2.7 mm.
１５）比較例４
水を６ｇに、乾燥玉葱Ａを１５ｇに、菜種油を７４ｇに変更すること以外は、実施例１と同様な方法で、具材入りオイルソース１３を得た。工程途中で得られる呈味成分含浸具材の大きさは、２．６ｍｍであった。
15) Comparative Example 4
An oil sauce 13 containing ingredients was obtained in the same manner as in Example 1, except that the amount of water was changed to 6 g, the amount of dried onion A to 15 g, and the amount of rapeseed oil to 74 g. The size of the taste component-impregnated ingredients obtained during the process was 2.6 mm.
１６）比較例５
乾燥玉葱Ａ１０ｇを乾燥玉葱Ｂ１０ｇに変更すること以外は、比較例１と同様な方法で、具材入りオイルソース１４を得た。工程途中で得られる呈味成分含浸具材の大きさは、１．５ｍｍであった。
16) Comparative Example 5
An oil sauce 14 containing ingredients was obtained in the same manner as in Comparative Example 1, except that 10 g of dried onion A was changed to 10 g of dried onion B. The size of the taste component-impregnated ingredients obtained during the process was 1.5 mm.
１７）比較例６
乾燥玉葱Ａ１０ｇを乾燥玉葱Ｃ１０ｇに変更すること以外は、比較例１と同様な方法で、具材入りオイルソース１５を得た。工程途中で得られる呈味成分含浸具材の大きさは、１．０ｍｍであった。
17) Comparative Example 6
An ingredient-containing oil sauce 15 was obtained in the same manner as in Comparative Example 1, except that 10 g of dried onion A was changed to 10 g of dried onion C. The size of the taste component-impregnated ingredients obtained during the process was 1.0 mm.
１８）比較例７
水を６ｇに、菜種油を７９ｇに変更すること以外は、比較例６と同様な方法で、具材入りオイルソース１６を得た。工程途中で得られる呈味成分含浸具材の大きさは、１．０ｍｍであった。
18) Comparative Example 7
An oil sauce 16 containing ingredients was obtained in the same manner as in Comparative Example 6, except that the amount of water was changed to 6 g and the amount of rapeseed oil to 79 g. The size of the taste component-impregnated ingredients obtained during the process was 1.0 mm.
１９）比較例８
水を２２ｇに、菜種油を６３ｇに変更すること以外は、比較例６と同様な方法で、具材入りオイルソース１７を得た。工程途中で得られる呈味成分含浸具材の大きさは、１．０ｍｍであった。
19) Comparative Example 8
An oil sauce 17 containing ingredients was obtained in the same manner as in Comparative Example 6, except that the amount of water was changed to 22 g and the amount of rapeseed oil to 63 g. The size of the taste component-impregnated ingredients obtained during the process was 1.0 mm.
２０）比較例９
水を４ｇに、塩を２．５ｇに、菜種油を８３．５ｇに変更すること以外は、実施例１と同様な方法で、具材入りオイルソース１８を得た。工程途中で得られる呈味成分含浸具材の大きさは、２．８ｍｍであった。
20) Comparative Example 9
An oil sauce 18 containing ingredients was obtained in the same manner as in Example 1, except that water was changed to 4 g, salt to 2.5 g, and rapeseed oil to 83.5 g. The size of the taste component-impregnated ingredients obtained during the process was 2.8 mm.
２１）比較例１０
水を３０ｇに、塩を２．５ｇに、菜種油を５７．５ｇに変更すること以外は、実施例１と同様な方法で、具材入りオイルソース１９を得た。工程途中で得られる呈味成分含浸具材の大きさは、２．９ｍｍであった。
21) Comparative Example 10
An oil sauce 19 containing ingredients was obtained in the same manner as in Example 1, except that 30 g of water, 2.5 g of salt, and 57.5 g of rapeseed oil were used. The size of the taste component-impregnated ingredients obtained during the process was 2.9 mm.
具材入りオイルソース１～９、対照品１、２それぞれに対する各原材料の含有量（質量％）、呈味成分含浸具材の大きさを表１に示す。また、具材入りオイルソース１０～１９それぞれに対する各原材料の含有量（質量％）、呈味成分含浸具材の大きさを表２に示す。 Table 1 shows the content (% by mass) of each raw material and the size of the taste component-impregnated ingredients for oil sauces 1 to 9 containing ingredients and control products 1 and 2, respectively. Table 2 shows the content (% by mass) of each raw material and the size of the taste component-impregnated ingredients for each of the ingredient-containing oil sauces 10 to 19.
（３）具材入りオイルソースの呈味成分の発現の評価
豆腐４０ｇに具材入りオイルソース１～１９、対照品１、２いずれか５ｇをかけ、次の評価基準に基づいて、呈味成分の発現をそれぞれについて評価した。「◎」及び「○」を本発明の効果を満足するものとした。結果を表３に示す。
＜具材入りオイルソース１～８、１０～１７の評価基準＞
◎：対照品１と比較して塩味を非常に強く感じる
○：対照品１と比較して塩味を強く感じる
△：対照品１と比較して塩味をやや強く感じる
×：対照品１と比較して塩味の差がない
＜具材入りオイルソース９、１８、１９の評価基準＞
◎：対照品２と比較して塩味を非常に強く感じる
○：対照品２と比較して塩味を強く感じる
△：対照品２と比較して塩味をやや強く感じる
×：対照品２と比較して塩味の差がない
(3) Evaluation of expression of taste components of oil sauce containing ingredients Add 5 g of any one of oil sauces 1 to 19 with ingredients and control products 1 and 2 to 40 g of tofu, and evaluate the taste components based on the following evaluation criteria. were evaluated for each. "⊚" and "◯" were defined as satisfying the effects of the present invention. Table 3 shows the results.
<Evaluation criteria for oil sauces 1 to 8, 10 to 17 with ingredients>
◎: Very strong salty taste compared to control product 1 ○: Strong salty taste compared to control product 1 △: Slightly strong salty taste compared to control product 1 ×: Compared to control product 1 There is no difference in salty taste <Evaluation criteria for oil sauces 9, 18, and 19 with ingredients>
◎: Very strong salty taste compared to control product 2 ○: Strong salty taste compared to control product 2 △: Slightly strong salty taste compared to control product 2 ×: Compared to control product 2 There is no difference in salty taste
（４）水の分離評価
具材入りオイルソース１～１９それぞれについて、目開き０．１５ｍｍ（１００メッシュ）の篩に通過させ、具材入りオイルソースの液状部のみを分離した。次に、次の評価基準に基づいて、液状部に水が分離しているかをそれぞれについて目視で評価した。「○」を本発明の効果を満足するものとした。結果を表３に示す。
＜評価基準＞
○：液状部への水の分離が見られない
×：液状部への水の分離が見られる
(4) Water Separation Evaluation Each of the ingredient-containing oil sauces 1 to 19 was passed through a sieve with an opening of 0.15 mm (100 mesh) to separate only the liquid portion of the ingredient-containing oil sauce. Next, based on the following evaluation criteria, each sample was visually evaluated as to whether or not water was separated in the liquid portion. "◯" was defined as satisfying the effects of the present invention. Table 3 shows the results.
<Evaluation Criteria>
○: Separation of water into the liquid part is not observed ×: Separation of water into the liquid part is observed
表３のとおり、水と呈味成分を含有する液状組成物と、乾燥具材とを混合する際の水と乾燥具材の質量比（水／乾燥具材）が０．６以上３未満であり、かつ呈味成分含浸具材の大きさが１．５ｍｍ以上である具材入りオイルソース１～９は、呈味成分の発現に優れ、かつ水の分離が抑制されていた。一方、水と呈味成分を含有する液状組成物と、乾燥具材とを混合する際の水と乾燥具材の質量比（水／乾燥具材）が０．６未満、又は呈味成分含浸具材の大きさが１．５ｍｍ未満である具材入りオイルソース１０、１３～１８は、呈味成分の発現が満足できるものではなかった。また、水と呈味成分を含有する液状組成物と、乾燥具材とを混合する際の水と乾燥具材の質量比（水／乾燥具材）が３以上である具材入りオイルソース１１、１２、１９は、水の分離が見られた。 As shown in Table 3, when the liquid composition containing water and taste components and the dry ingredients are mixed, the mass ratio of water and dry ingredients (water/dry ingredients) is 0.6 or more and less than 3. The ingredients-containing oil sauces 1 to 9, in which the size of the taste component-impregnated ingredients was 1.5 mm or more, exhibited excellent taste component expression and inhibited water separation. On the other hand, the mass ratio of water and dry ingredients (water/dry ingredients) when mixing the liquid composition containing water and taste ingredients with the dry ingredients is less than 0.6, or the taste ingredient impregnation The ingredient-containing oil sauces 10, 13 to 18, in which the size of the ingredient was less than 1.5 mm, were not satisfactory in expressing the taste components. In addition, the ingredient-containing oil sauce 11 in which the mass ratio of water and dry ingredients (water/dry ingredients) when mixing the liquid composition containing water and taste components with the dry ingredients is 3 or more. , 12, 19 showed water separation.
［具材入りオイルソースの作製２］
（１）具材入りオイルソースの作製方法
１）実施例１０
３００ｍＬビーカーに水６ｇとショ糖（商品名：ＮＢＣビートグラニュ糖；北海道糖業社製）５ｇを投入のうえ、スパチュラで攪拌し、水と呈味成分を含有する液状組成物を得た。次に、乾燥玉葱Ａ１０ｇを投入のうえ、スパチュラで３０秒間混合し、乾燥玉葱Ａに水と呈味成分を含有する液状組成物を水気がなくなるまで十分に含浸させ、呈味成分含浸具材を得た。呈味成分含浸具材の大きさは、２．８ｍｍであった。次に、菜種油（商品名：ナタネサラダ油；ボーソー油脂社製）７９ｇを投入のうえ、スパチュラで混合し、具材入りオイルソース２０を得た。なお、呈味成分含浸具材の大きさは、呈味成分含浸具材１０個の大きさを計測し、平均値として算出した。
[Preparation of oil sauce containing ingredients 2]
(1) Method for producing oil sauce containing ingredients 1) Example 10
In a 300 mL beaker, 6 g of water and 5 g of sucrose (trade name: NBC Beet Granulated Sugar; manufactured by Hokkaido Sugar Co., Ltd.) were added and stirred with a spatula to obtain a liquid composition containing water and taste components. Next, 10 g of the dried onion A is added and mixed with a spatula for 30 seconds, and the dried onion A is sufficiently impregnated with the liquid composition containing water and taste components until the water is completely dry, and the ingredients impregnated with the taste components are prepared. Obtained. The size of the taste component-impregnated ingredients was 2.8 mm. Next, 79 g of rapeseed oil (trade name: rapeseed salad oil; manufactured by Bosso Oil Co., Ltd.) was added and mixed with a spatula to obtain an oil sauce 20 containing ingredients. The size of the taste component-impregnated ingredients was calculated by measuring the size of 10 taste component-impregnated ingredients and calculating the average value.
２）実施例１１
水を２２ｇに、菜種油を６３ｇに変更すること以外は、実施例１０と同様な方法で、具材入りオイルソース２１を得た。工程途中で得られる呈味成分含浸具材の大きさは、２．５ｍｍであった。
2) Example 11
An oil sauce 21 containing ingredients was obtained in the same manner as in Example 10, except that the amount of water was changed to 22 g and the amount of rapeseed oil to 63 g. The size of the taste component-impregnated ingredients obtained during the process was 2.5 mm.
３）対照区３
３００ｍＬビーカーにショ糖（商品名：ＮＢＣビートグラニュ糖；北海道糖業社製）５ｇ、乾燥玉葱Ａ１０ｇ、菜種油（商品名：ナタネサラダ油；ボーソー油脂社製）８５ｇを投入のうえ、スパチュラで混合し、具材入りオイルソース（対照品３）を得た。
3) Control group 3
5 g of sucrose (trade name: NBC beet granulated sugar; manufactured by Hokkaido Sugar Co., Ltd.), 10 g of dried onion A, and 85 g of rapeseed oil (trade name: rapeseed oil; manufactured by Bosso Oil Co., Ltd.) are added to a 300 mL beaker and mixed with a spatula. An oil sauce containing ingredients (control product 3) was obtained.
４）比較例１１
水を４ｇに、菜種油を８１ｇに変更すること以外は、実施例１０と同様な方法で、具材入りオイルソース２２を得た。工程途中で得られる呈味成分含浸具材の大きさは、２．８ｍｍであった。
4) Comparative Example 11
An oil sauce 22 containing ingredients was obtained in the same manner as in Example 10, except that the amount of water was changed to 4 g and the amount of rapeseed oil to 81 g. The size of the taste component-impregnated ingredients obtained during the process was 2.8 mm.
５）比較例１２
水を３０ｇに、菜種油を５５ｇに変更すること以外は、実施例１０と同様な方法で、具材入りオイルソース２３を得た。工程途中で得られる呈味成分含浸具材の大きさは、２．６ｍｍであった。
5) Comparative Example 12
An oil sauce 23 containing ingredients was obtained in the same manner as in Example 10, except that the amount of water was changed to 30 g and the amount of rapeseed oil to 55 g. The size of the taste component-impregnated ingredients obtained during the process was 2.6 mm.
具材入りオイルソース２０～２３、対照品３それぞれに対する各原材料の含有量（質量％）、呈味成分含浸具材の大きさを表４に示す。 Table 4 shows the content (% by mass) of each raw material and the size of the taste component-impregnated ingredients for each of Oil Sauce 20 to 23 containing ingredients and Control Product 3.
（２）具材入りオイルソースの呈味成分の発現の評価
豆腐４０ｇに具材入りオイルソース２０～２３、対照品３いずれか５ｇをかけ、次の評価基準に基づいて、呈味成分の発現をそれぞれについて評価した。「◎」及び「○」を本発明の効果を満足するものとした。結果を表５に示す。
＜評価基準＞
◎：対照品３と比較して甘味を非常に強く感じる
○：対照品３と比較して甘味を強く感じる
△：対照品３と比較して甘味をやや強く感じる
×：対照品３と比較して甘味の差がない
(2) Evaluation of expression of taste components of oil sauce containing ingredients Add 5 g of either oil sauce 20 to 23 with ingredients or control product 3 to 40 g of tofu, and expression of taste components based on the following evaluation criteria. were evaluated for each. "⊚" and "◯" were defined as satisfying the effects of the present invention. Table 5 shows the results.
<Evaluation Criteria>
◎: Very strong sweetness compared to control product 3 ○: Strong sweetness compared to control product 3 △: Slightly stronger sweetness compared to control product 3 ×: Compared to control product 3 no difference in sweetness
（３）水の分離評価
具材入りオイルソース２０～２３それぞれについて、目開き０．１５ｍｍ（１００メッシュ）の篩に通過させ、具材入りオイルソースの液状部のみを分離した。次に、次の評価基準に基づいて、液状部に水が分離しているかをそれぞれについて目視で評価した。「○」を本発明の効果を満足するものとした。結果を表５に示す。
＜評価基準＞
○：液状部への水の分離が見られない
×：液状部への水の分離が見られる
(3) Water Separation Evaluation Each of the ingredient-containing oil sauces 20 to 23 was passed through a sieve with an opening of 0.15 mm (100 mesh) to separate only the liquid portion of the ingredient-containing oil sauce. Next, based on the following evaluation criteria, each sample was visually evaluated as to whether or not water was separated in the liquid portion. "◯" was defined as satisfying the effects of the present invention. Table 5 shows the results.
<Evaluation Criteria>
○: Separation of water into the liquid part is not observed ×: Separation of water into the liquid part is observed
表５のとおり、水と呈味成分を含有する液状組成物と、乾燥具材とを混合する際の水と乾燥具材の質量比（水／乾燥具材）が０．６以上３未満であり、かつ呈味成分含浸具材の大きさが１．５ｍｍ以上である具材入りオイルソース２０、２１は、呈味成分の発現に優れ、かつ水の分離が抑制されていた。一方、水と呈味成分を含有する液状組成物と、乾燥具材とを混合する際の水と乾燥具材の質量比（水／乾燥具材）が０．６未満である具材入りオイルソース２２は、呈味成分の発現が満足できるものではなく、水と呈味成分を含有する液状組成物と、乾燥具材とを混合する際の水と乾燥具材の質量比（水／乾燥具材）が３以上である具材入りオイルソース２３は、水の分離が見られた。 As shown in Table 5, when the liquid composition containing water and the taste component and the dry ingredients are mixed, the mass ratio of the water and the dry ingredients (water/dry ingredients) is 0.6 or more and less than 3. The ingredient-containing oil sauces 20 and 21, in which the size of the ingredient impregnated with the ingredient was 1.5 mm or more, exhibited excellent expression of the ingredient, and the separation of water was suppressed. On the other hand, an ingredient-containing oil in which the mass ratio of water to dry ingredients (water/dried ingredients) when mixing a liquid composition containing water and a taste component with dried ingredients is less than 0.6 The sauce 22 does not have a satisfactory expression of taste components, and the mass ratio of water and dry ingredients when mixing the liquid composition containing water and taste components with dry ingredients (water/dry ingredients) Water separation was observed in the ingredients-containing oil sauce 23 with ingredients) of 3 or more.
［具材入りオイルソースの作製３］
（１）具材入りオイルソースの作製方法
１）実施例１２
３００ｍＬビーカーに水６ｇとグルタミン酸ナトリウム（商品名：味の素（Ｉ）ＦＣ；味の素社製）５ｇを投入のうえ、スパチュラで攪拌し、水と呈味成分を含有する液状組成物を得た。次に、乾燥玉葱Ａ１０ｇを投入のうえ、スパチュラで３０秒間混合し、乾燥玉葱Ａに水と呈味成分を含有する液状組成物を水気がなくなるまで十分に含浸させ、呈味成分含浸具材を得た。呈味成分含浸具材の大きさは、３．０ｍｍであった。次に、菜種油（商品名：ナタネサラダ油；ボーソー油脂社製）７９ｇを投入のうえ、スパチュラで混合し、具材入りオイルソース２４を得た。なお、呈味成分含浸具材の大きさは、呈味成分含浸具材１０個の大きさを計測し、平均値として算出した。
[Preparation of oil sauce containing ingredients 3]
(1) Method for producing oil sauce containing ingredients 1) Example 12
6 g of water and 5 g of sodium glutamate (trade name: Ajinomoto (I) FC; manufactured by Ajinomoto Co., Inc.) were placed in a 300 mL beaker and stirred with a spatula to obtain a liquid composition containing water and taste components. Next, 10 g of the dried onion A is added and mixed with a spatula for 30 seconds, and the dried onion A is sufficiently impregnated with the liquid composition containing water and taste components until the water is completely dry, and the ingredients impregnated with the taste components are prepared. Obtained. The size of the taste component-impregnated ingredients was 3.0 mm. Next, 79 g of rapeseed oil (trade name: rapeseed salad oil; manufactured by Bosso Oil & Fat Co., Ltd.) was added and mixed with a spatula to obtain an oil sauce 24 containing ingredients. The size of the taste component-impregnated ingredients was calculated by measuring the size of 10 taste component-impregnated ingredients and calculating the average value.
２）実施例１３
水を２２ｇに、菜種油を６３ｇに変更すること以外は、実施例１２と同様な方法で、具材入りオイルソース２５を得た。工程途中で得られる呈味成分含浸具材の大きさは、３．０ｍｍであった。
2) Example 13
An oil sauce 25 containing ingredients was obtained in the same manner as in Example 12, except that the amount of water was changed to 22 g and the amount of rapeseed oil was changed to 63 g. The size of the taste component-impregnated ingredients obtained during the process was 3.0 mm.
３）対照区４
３００ｍＬビーカーにグルタミン酸ナトリウム（商品名：味の素（Ｉ）ＦＣ；味の素社製）５ｇ、乾燥玉葱Ａ１０ｇ、菜種油（商品名：ナタネサラダ油；ボーソー油脂社製）８５ｇを投入のうえ、スパチュラで混合し、具材入りオイルソース（対照品４）を得た。
3) Control group 4
In a 300 mL beaker, 5 g of sodium glutamate (trade name: Ajinomoto (I) FC; manufactured by Ajinomoto Co., Inc.), 10 g of dried onion A, and 85 g of rapeseed oil (trade name: rapeseed salad oil; manufactured by Boso Oil Co., Ltd.) are added and mixed with a spatula to obtain ingredients. An oil sauce containing wood (control product 4) was obtained.
４）比較例１３
水を４ｇに、菜種油を８１ｇに変更すること以外は、実施例１２と同様な方法で、具材入りオイルソース２６を得た。工程途中で得られる呈味成分含浸具材の大きさは、２．８ｍｍであった。
4) Comparative Example 13
An oil sauce 26 containing ingredients was obtained in the same manner as in Example 12, except that the amount of water was changed to 4 g and the amount of rapeseed oil to 81 g. The size of the taste component-impregnated ingredients obtained during the process was 2.8 mm.
５）比較例１４
水を３０ｇに、菜種油を５５ｇに変更すること以外は、実施例１２と同様な方法で、具材入りオイルソース２７を得た。工程途中で得られる呈味成分含浸具材の大きさは、２．９ｍｍであった。
5) Comparative Example 14
An oil sauce 27 containing ingredients was obtained in the same manner as in Example 12, except that the amount of water was changed to 30 g and the amount of rapeseed oil to 55 g. The size of the taste component-impregnated ingredients obtained during the process was 2.9 mm.
具材入りオイルソース２４～２７、対照品４それぞれに対する各原材料の含有量（質量％）、呈味成分含浸具材の大きさを表６に示す。 Table 6 shows the content (% by mass) of each raw material and the size of the taste component-impregnated ingredients for Oil Sauce 24 to 27 containing ingredients and Control Product 4.
（２）具材入りオイルソースの呈味成分の発現の評価
豆腐４０ｇに具材入りオイルソース２４～２７、対照品４いずれか５ｇをかけ、次の評価基準に基づいて、呈味成分の発現をそれぞれについて評価した。「◎」及び「○」を本発明の効果を満足するものとした。結果を表７に示す。
＜評価基準＞
◎：対照品４と比較してうま味を非常に強く感じる
○：対照品４と比較してうま味を強く感じる
△：対照品４と比較してうま味をやや強く感じる
×：対照品４と比較してうま味の差がない
(2) Evaluation of expression of taste components of oil sauce containing ingredients 40 g of tofu is coated with 5 g of either oil sauce 24 to 27 with ingredients or control product 4, and the expression of taste components is based on the following evaluation criteria. were evaluated for each. "⊚" and "◯" were defined as satisfying the effects of the present invention. Table 7 shows the results.
<Evaluation Criteria>
◎: Very strong umami taste compared to control product 4 ○: Strong umami taste compared to control product 4 △: Slightly stronger umami taste compared to control product 4 ×: Compared to control product 4 No difference in umami
（３）水の分離評価
具材入りオイルソース２４～２７それぞれについて、目開き０．１５ｍｍ（１００メッシュ）の篩に通過させ、具材入りオイルソースの液状部のみを分離した。次に、次の評価基準に基づいて、液状部に水が分離しているかをそれぞれについて目視で評価した。「○」を本発明の効果を満足するものとした。結果を表７に示す。
＜評価基準＞
○：液状部への水の分離が見られない
×：液状部への水の分離が見られる
(3) Water Separation Evaluation Each of the ingredient-containing oil sauces 24 to 27 was passed through a sieve with an opening of 0.15 mm (100 mesh) to separate only the liquid portion of the ingredient-containing oil sauce. Next, based on the following evaluation criteria, each sample was visually evaluated as to whether or not water was separated in the liquid portion. "◯" was defined as satisfying the effects of the present invention. Table 7 shows the results.
<Evaluation Criteria>
○: Separation of water into the liquid part is not observed ×: Separation of water into the liquid part is observed
表７のとおり、水と呈味成分を含有する液状組成物と、乾燥具材とを混合する際の水と乾燥具材の質量比（水／乾燥具材）が０．６以上３未満であり、かつ呈味成分含浸具材の大きさが１．５ｍｍ以上である具材入りオイルソース２４、２５は、呈味成分の発現に優れ、かつ水の分離が抑制されていた。一方、水と呈味成分を含有する液状組成物と、乾燥具材とを混合する際の水と乾燥具材の質量比（水／乾燥具材）が０．６未満である具材入りオイルソース２６は、呈味成分の発現が満足できるものではなく、水と呈味成分を含有する液状組成物と、乾燥具材とを混合する際の水と乾燥具材の質量比（水／乾燥具材）が３以上である具材入りオイルソース２７は、水の分離が見られた。 As shown in Table 7, when the liquid composition containing water and the taste component and the dry ingredients are mixed, the mass ratio of the water and the dry ingredients (water/dry ingredients) is 0.6 or more and less than 3. The ingredient-containing oil sauces 24 and 25, in which the size of the taste component-impregnated ingredients was 1.5 mm or more, were excellent in expression of the taste component and suppressed the separation of water. On the other hand, an ingredient-containing oil in which the mass ratio of water to dry ingredients (water/dried ingredients) when mixing a liquid composition containing water and a taste component with dried ingredients is less than 0.6 The sauce 26 does not have a satisfactory expression of taste components, and a liquid composition containing water and taste components is mixed with dry ingredients at a mass ratio of water and dry ingredients (water/dry Water separation was observed in the ingredients-containing oil sauce 27 having 3 or more ingredients).
［具材入りオイルソースの作製４］
（１）乾燥具材の調製
１）粒状大豆タンパクＡ
粒状大豆タンパク（商品名：ニューソイミーＳ１０；水分含有量 ６．４質量％；日清オイリオグループ社製）を目開き１．４ｍｍ（１２メッシュ）の篩にかけ、篩を通過したものを得た。次に、前記篩を通過したものを目開き０．８５ｍｍ（１８メッシュ）の篩にかけ、篩を通過せず篩上に残った粒状大豆タンパクを、粒状大豆タンパクＡとして得た。
[Preparation of oil sauce containing ingredients 4]
(1) Preparation of dried ingredients 1) Granular soybean protein A
Granular soybean protein (trade name: New Soymy S10; water content: 6.4% by mass; manufactured by Nisshin OilliO Group) was passed through a 1.4 mm (12 mesh) sieve to obtain a product that passed through the sieve. Next, the soybean protein that passed through the sieve was passed through a sieve with an opening of 0.85 mm (18 mesh), and the granular soybean protein A that did not pass through the sieve and remained on the sieve was obtained as granular soybean protein A.
２）粒状大豆タンパクＢ
粒状大豆タンパク（商品名：ニューソイミーＳ１０；水分含有量 ６．４質量％；日清オイリオグループ社製）を目開き０．８５ｍｍ（１８メッシュ）の篩にかけ、篩を通過したものを得た。次に、前記篩を通過したものを目開き０．５ｍｍ（３０メッシュ）の篩にかけ、篩を通過せず篩上に残った粒状大豆タンパクを、粒状大豆タンパクＢとして得た。
2) Granular soy protein B
Granular soybean protein (trade name: New Soymy S10; moisture content 6.4% by mass; manufactured by Nisshin OilliO Group) was passed through a sieve with an opening of 0.85 mm (18 mesh) to obtain a product that passed through the sieve. Next, the soybean protein that passed through the sieve was passed through a sieve with an opening of 0.5 mm (30 mesh), and the granular soybean protein B that did not pass through the sieve and remained on the sieve was obtained as granular soybean protein B.
３）粒状大豆タンパクＣ
粒状大豆タンパク（商品名：ニューソイミーＳ１０；水分含有量 ６．４質量％；日清オイリオグループ社製）を目開き０．５ｍｍ（３０メッシュ）の篩にかけ、篩を通過した粒状大豆タンパクを、粒状大豆タンパクＣとして得た。
3) Granular soy protein C
Granular soybean protein (trade name: New Soymy S10; moisture content 6.4% by mass; manufactured by Nisshin OilliO Group) is passed through a sieve with an opening of 0.5 mm (30 mesh), and the granular soybean protein that has passed through the sieve is processed into granules. Obtained as soybean protein C.
（２）具材入りオイルソースの作製方法
１）実施例１４
３００ｍＬビーカーに水６ｇと塩（商品名：ナイカイ食品；ナイカイ塩業社製）５ｇを投入のうえ、スパチュラで攪拌し、水と呈味成分を含有する液状組成物を得た。次に、粒状大豆タンパクＡ１０ｇを投入のうえ、スパチュラで３０秒間混合し、粒状大豆タンパクＡに水と呈味成分を含有する液状組成物を水気がなくなるまで十分に含浸させ、呈味成分含浸具材を得た。呈味成分含浸具材の大きさは、３．３ｍｍであった。次に、菜種油（商品名：ナタネサラダ油；ボーソー油脂社製）７９ｇを投入のうえ、スパチュラで混合し、具材入りオイルソース２８を得た。なお、呈味成分含浸具材の大きさは、呈味成分含浸具材１０個の大きさを計測し、平均値として算出した。
(2) Method for producing oil sauce containing ingredients 1) Example 14
In a 300 mL beaker, 6 g of water and 5 g of salt (trade name: Naikai Foods; manufactured by Naikai Salt Industry Co., Ltd.) were added and stirred with a spatula to obtain a liquid composition containing water and taste components. Next, 10 g of granular soybean protein A was added and mixed with a spatula for 30 seconds, and the granular soybean protein A was sufficiently impregnated with a liquid composition containing water and taste components until the moisture was gone, and a taste component impregnation tool was added. got the wood. The size of the taste component-impregnated ingredients was 3.3 mm. Next, 79 g of rapeseed oil (trade name: rapeseed salad oil; manufactured by Bosso Oil & Fat Co., Ltd.) was added and mixed with a spatula to obtain an oil sauce 28 containing ingredients. The size of the taste component-impregnated ingredients was calculated by measuring the size of 10 taste component-impregnated ingredients and calculating the average value.
２）実施例１５
水を８ｇに、菜種油を７７ｇに変更すること以外は、実施例１４と同様な方法で、具材入りオイルソース２９を得た。工程途中で得られる呈味成分含浸具材の大きさは、３．５ｍｍであった。
2) Example 15
An oil sauce 29 containing ingredients was obtained in the same manner as in Example 14, except that the amount of water was changed to 8 g and the amount of rapeseed oil to 77 g. The size of the taste component-impregnated ingredients obtained during the process was 3.5 mm.
３）実施例１６
水を１０ｇに、菜種油を７５ｇに変更すること以外は、実施例１４と同様な方法で、具材入りオイルソース３０を得た。工程途中で得られる呈味成分含浸具材の大きさは、３．２ｍｍであった。
3) Example 16
An oil sauce 30 containing ingredients was obtained in the same manner as in Example 14, except that the amount of water was changed to 10 g and the amount of rapeseed oil was changed to 75 g. The size of the taste component-impregnated ingredients obtained during the process was 3.2 mm.
４）実施例１７
水を２０ｇに、菜種油を６５ｇに変更すること以外は、実施例１４と同様な方法で、具材入りオイルソース３１を得た。工程途中で得られる呈味成分含浸具材の大きさは、３．０ｍｍであった。
4) Example 17
An oil sauce 31 containing ingredients was obtained in the same manner as in Example 14, except that the amount of water was changed to 20 g and the amount of rapeseed oil was changed to 65 g. The size of the taste component-impregnated ingredients obtained during the process was 3.0 mm.
５）実施例１８
水を２２ｇに、菜種油を６３ｇに変更すること以外は、実施例１４と同様な方法で、具材入りオイルソース３２を得た。工程途中で得られる呈味成分含浸具材の大きさは、３．５ｍｍであった。
5) Example 18
An oil sauce 32 containing ingredients was obtained in the same manner as in Example 14, except that the amount of water was changed to 22 g and the amount of rapeseed oil was changed to 63 g. The size of the taste component-impregnated ingredients obtained during the process was 3.5 mm.
６）実施例１９
水を９ｇに、粒状大豆タンパクＡを１５ｇに、菜種油を７１ｇに変更すること以外は、実施例１４と同様な方法で、具材入りオイルソース３３を得た。工程途中で得られる呈味成分含浸具材の大きさは、３．４ｍｍであった。
6) Example 19
An ingredient-containing oil sauce 33 was obtained in the same manner as in Example 14, except that 9 g of water, 15 g of granular soybean protein A, and 71 g of rapeseed oil were used. The size of the taste component-impregnated ingredients obtained during the process was 3.4 mm.
７）実施例２０
粒状大豆タンパクＡ１０ｇを粒状大豆タンパクＢ１０ｇに変更すること以外は、実施例１４と同様な方法で、具材入りオイルソース３４を得た。工程途中で得られる呈味成分含浸具材の大きさは、１．６ｍｍであった。
7) Example 20
An ingredient-containing oil sauce 34 was obtained in the same manner as in Example 14, except that 10 g of granular soybean protein A was changed to 10 g of granular soybean protein B. The size of the taste component-impregnated ingredients obtained during the process was 1.6 mm.
８）実施例２１
粒状大豆タンパクＡ１０ｇを粒状大豆タンパクＢ１０ｇに変更すること以外は、実施例１８と同様な方法で、具材入りオイルソース３５を得た。工程途中で得られる呈味成分含浸具材の大きさは、１．７ｍｍであった。
8) Example 21
An oil sauce 35 containing ingredients was obtained in the same manner as in Example 18, except that 10 g of granular soybean protein A was changed to 10 g of granular soybean protein B. The size of the taste component-impregnated ingredients obtained during the process was 1.7 mm.
９）対照区５
３００ｍＬビーカーに塩（商品名：ナイカイ食品；ナイカイ塩業社製）５ｇ、粒状大豆タンパクＡ１０ｇ、菜種油（商品名：ナタネサラダ油；ボーソー油脂社製）８５ｇを投入のうえ、スパチュラで混合し、具材入りオイルソース（対照品５）を得た。
9) Control group 5
Add 5 g of salt (trade name: Naikai Foods; manufactured by Naikai Salt Industry Co., Ltd.), 10 g of granular soybean protein A, and 85 g of rapeseed oil (trade name: rapeseed salad oil; manufactured by Boso Oil Co., Ltd.) in a 300 mL beaker, and mix with a spatula to obtain ingredients. An oil sauce (control product 5) was obtained.
１０）比較例１５
水を５ｇに、菜種油を８０ｇに変更すること以外は、実施例１４と同様な方法で、具材入りオイルソース３６を得た。工程途中で得られる呈味成分含浸具材の大きさは、３．０ｍｍであった。
10) Comparative Example 15
An oil sauce 36 containing ingredients was obtained in the same manner as in Example 14, except that the amount of water was changed to 5 g and the amount of rapeseed oil to 80 g. The size of the taste component-impregnated ingredients obtained during the process was 3.0 mm.
１１）比較例１６
水を３０ｇに、菜種油を５５ｇに変更すること以外は、実施例１４と同様な方法で、具材入りオイルソース３７を得た。工程途中で得られる呈味成分含浸具材の大きさは、３．５ｍｍであった。
11) Comparative Example 16
An oil sauce 37 containing ingredients was obtained in the same manner as in Example 14, except that the amount of water was changed to 30 g and the amount of rapeseed oil to 55 g. The size of the taste component-impregnated ingredients obtained during the process was 3.5 mm.
１２）比較例１７
水を４０ｇに、菜種油を４５ｇに変更すること以外は、実施例１４と同様な方法で、具材入りオイルソース３８を得た。工程途中で得られる呈味成分含浸具材の大きさは、３．４ｍｍであった。
12) Comparative Example 17
An oil sauce 38 containing ingredients was obtained in the same manner as in Example 14, except that 40 g of water and 45 g of rapeseed oil were used. The size of the taste component-impregnated ingredients obtained during the process was 3.4 mm.
１３）比較例１８
水を６ｇに、粒状大豆タンパクＡを１５ｇに、菜種油を７４ｇに変更すること以外は、実施例１４と同様な方法で、具材入りオイルソース３９を得た。工程途中で得られる呈味成分含浸具材の大きさは、３．０ｍｍであった。
13) Comparative Example 18
An oil sauce 39 containing ingredients was obtained in the same manner as in Example 14, except that 6 g of water, 15 g of granular soybean protein A, and 74 g of rapeseed oil were used. The size of the taste component-impregnated ingredients obtained during the process was 3.0 mm.
１４）比較例１９
粒状大豆タンパクＡ１０ｇを粒状大豆タンパクＢ１０ｇに変更すること以外は、比較例１５と同様な方法で、具材入りオイルソース４０を得た。工程途中で得られる呈味成分含浸具材の大きさは、１．８ｍｍであった。
14) Comparative Example 19
An ingredient-containing oil sauce 40 was obtained in the same manner as in Comparative Example 15, except that 10 g of granular soybean protein A was changed to 10 g of granular soybean protein B. The size of the taste component-impregnated ingredients obtained during the process was 1.8 mm.
１５）比較例２０
粒状大豆タンパクＡ１０ｇを粒状大豆タンパクＣ１０ｇに変更すること以外は、比較例１５と同様な方法で、具材入りオイルソース４１を得た。工程途中で得られる呈味成分含浸具材の大きさは、１．１ｍｍであった。
15) Comparative Example 20
An ingredient-containing oil sauce 41 was obtained in the same manner as in Comparative Example 15, except that 10 g of granular soybean protein A was changed to 10 g of granular soybean protein C. The size of the taste component-impregnated ingredients obtained during the process was 1.1 mm.
１６）比較例２１
水を６ｇに、菜種油を７９ｇに変更すること以外は、比較例２０と同様な方法で、具材入りオイルソース４２を得た。工程途中で得られる呈味成分含浸具材の大きさは、１．２ｍｍであった。
16) Comparative Example 21
An oil sauce 42 containing ingredients was obtained in the same manner as in Comparative Example 20, except that 6 g of water and 79 g of rapeseed oil were used. The size of the taste component-impregnated ingredients obtained during the process was 1.2 mm.
１７）比較例２２
水を２２ｇに、菜種油を６３ｇに変更すること以外は、比較例２０と同様な方法で、具材入りオイルソース４３を得た。工程途中で得られる呈味成分含浸具材の大きさは、１．２ｍｍであった。
17) Comparative Example 22
An ingredient-containing oil sauce 43 was obtained in the same manner as in Comparative Example 20, except that the amount of water was changed to 22 g and the amount of rapeseed oil to 63 g. The size of the taste component-impregnated ingredients obtained during the process was 1.2 mm.
具材入りオイルソース２８～３５、対照品５それぞれに対する各原材料の含有量（質量％）、呈味成分含浸具材の大きさを表８に示す。また、具材入りオイルソース３６～４３それぞれに対する各原材料の含有量（質量％）、呈味成分含浸具材の大きさを表９に示す。 Table 8 shows the content (% by mass) of each raw material and the size of the taste component-impregnated ingredients for each of Oil Sauce 28 to 35 containing ingredients and Control Product 5. In addition, Table 9 shows the content (% by mass) of each raw material for each of the ingredient-containing oil sauces 36 to 43 and the size of the ingredient-impregnated ingredients.
（３）液状部中に含まれる水の含有量の測定
具材入りオイルソース２８～４３、対照品５それぞれについて、目開き０．１５ｍｍ（１００メッシュ）の篩に通過させ、具材入りオイルソースの液状部のみを分離し、液状部中に含まれる水の含有量を常圧加熱乾燥法（１１０℃、３時間乾燥）にて測定した。具材入りオイルソース２８～３５、対照品５の結果を表８に、具材入りオイルソース３６～４３の結果を表９に示す。
(3) Measurement of the content of water contained in the liquid part For each of the ingredients-containing oil sauces 28 to 43 and the control product 5, pass through a sieve with an opening of 0.15 mm (100 mesh), and the ingredients-containing oil sauce Only the liquid portion was separated, and the content of water contained in the liquid portion was measured by a normal pressure heat drying method (dried at 110°C for 3 hours). Table 8 shows the results of ingredients-containing oil sauces 28-35 and control product 5, and Table 9 shows the results of ingredients-containing oil sauces 36-43.
（４）具材入りオイルソースの呈味成分の発現の評価
豆腐４０ｇに具材入りオイルソース２８～４３、対照品５いずれか５ｇをかけ、次の評価基準に基づいて、呈味成分の発現をそれぞれについて評価した。「◎」及び「○」を本発明の効果を満足するものとした。結果を表１０に示す。
＜評価基準＞
◎：対照品５と比較して塩味を非常に強く感じる
○：対照品５と比較して塩味を強く感じる
△：対照品５と比較して塩味をやや強く感じる
×：対照品５と比較して塩味の差がない
(4) Evaluation of expression of taste components of oil sauce containing ingredients Add 5 g of either oil sauce 28 to 43 with ingredients or control product 5 to 40 g of tofu, and expression of taste components based on the following evaluation criteria. were evaluated for each. "⊚" and "◯" were defined as satisfying the effects of the present invention. Table 10 shows the results.
<Evaluation Criteria>
◎: Very strong salty taste compared to control product 5 ○: Strong salty taste compared to control product 5 △: Slightly strong salty taste compared to control product 5 ×: Compared to control product 5 There is no difference in salty taste
（５）水の分離評価
具材入りオイルソース２８～４３それぞれについて、目開き０．１５ｍｍ（１００メッシュ）の篩に通過させ、具材入りオイルソースの液状部のみを分離した。次に、次の評価基準に基づいて、液状部に水が分離しているかをそれぞれについて目視で評価した。「○」を本発明の効果を満足するものとした。結果を表１０に示す。
＜評価基準＞
○：液状部への水の分離が見られない
×：液状部への水の分離が見られる
(5) Water Separation Evaluation Each of the ingredient-containing oil sauces 28 to 43 was passed through a sieve with an opening of 0.15 mm (100 mesh) to separate only the liquid portion of the ingredient-containing oil sauce. Next, based on the following evaluation criteria, each sample was visually evaluated as to whether or not water was separated in the liquid portion. "◯" was defined as satisfying the effects of the present invention. Table 10 shows the results.
<Evaluation Criteria>
○: Separation of water into the liquid part is not observed ×: Separation of water into the liquid part is observed
表１０のとおり、水と呈味成分を含有する液状組成物と、乾燥具材とを混合する際の水と乾燥具材の質量比（水／乾燥具材）が０．６以上３未満であり、かつ呈味成分含浸具材の大きさが１．５ｍｍ以上である具材入りオイルソース２８～３５は、呈味成分の発現に優れ、かつ水の分離が抑制されていた。一方、水と呈味成分を含有する液状組成物と、乾燥具材とを混合する際の水と乾燥具材の質量比（水／乾燥具材）が０．６未満、又は呈味成分含浸具材の大きさが１．５ｍｍ未満である具材入りオイルソース３６、３９～４３は、呈味成分の発現が満足できるものではなかった。また、水と呈味成分を含有する液状組成物と、乾燥具材とを混合する際の水と乾燥具材の質量比（水／乾燥具材）が３以上である具材入りオイルソース３７、３８は、水の分離が見られた。 As shown in Table 10, when the liquid composition containing water and the taste component and the dry ingredients are mixed, the mass ratio of the water and the dry ingredients (water/dry ingredients) is 0.6 or more and less than 3. The ingredient-containing oil sauces 28 to 35, in which the size of the taste component-impregnated ingredients was 1.5 mm or more, exhibited excellent taste component expression and inhibited water separation. On the other hand, the mass ratio of water and dry ingredients (water/dry ingredients) when mixing the liquid composition containing water and taste ingredients with the dry ingredients is less than 0.6, or the taste ingredient impregnation The ingredient-containing oil sauces 36, 39 to 43, in which the size of the ingredient was less than 1.5 mm, were not satisfactory in expressing the taste component. In addition, the ingredient-containing oil sauce 37 in which the mass ratio of water and dry ingredients (water/dry ingredients) when mixing the liquid composition containing water and taste components with the dry ingredients is 3 or more. , 38 showed water separation.
Claims (1)
工程１：水と呈味成分を含有する液状組成物と、乾燥具材とを、前記水と前記乾燥具材の質量比（水／乾燥具材）が０．６以上３未満となるよう混合し、大きさ１．５ｍｍ以上の呈味成分含浸具材を得る工程
工程２：前記呈味成分含浸具材と、液状油脂とを混合する工程 A method for producing an ingredient-containing oil sauce, comprising the following steps 1 and 2.
Step 1: A liquid composition containing water and a taste component and dried ingredients are mixed so that the mass ratio of the water and the dried ingredients (water/dried ingredients) is 0.6 or more and less than 3. and obtaining a taste component-impregnated ingredient having a size of 1.5 mm or more Step 2: A step of mixing the taste component-impregnated ingredient and liquid oil
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021166759A JP2023057311A (en) | 2021-10-11 | 2021-10-11 | Production method of ingredient-material-containing oil sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021166759A JP2023057311A (en) | 2021-10-11 | 2021-10-11 | Production method of ingredient-material-containing oil sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2023057311A true JP2023057311A (en) | 2023-04-21 |
Family
ID=86006351
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2021166759A Pending JP2023057311A (en) | 2021-10-11 | 2021-10-11 | Production method of ingredient-material-containing oil sauce |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2023057311A (en) |
-
2021
- 2021-10-11 JP JP2021166759A patent/JP2023057311A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP3123875B1 (en) | Savoury concentrate comprising inorganic salt, fat and xanthan gum | |
| AU2007261972A1 (en) | Salty-taste enhancer | |
| EP3328217B1 (en) | Savoury concentrate comprising inorganic salt, fat and polysaccharide gums | |
| EP3328218B1 (en) | Savoury concentrate comprising inorganic salt, fat and carboxymethyl cellulose | |
| JP2009219469A (en) | Method for producing salad | |
| TW201815297A (en) | Ingredient-containing liquid flavoring agent | |
| JP4693607B2 (en) | Multi-layer roux | |
| WO2016175323A1 (en) | Flavoring composition | |
| JP2004154028A (en) | Method for producing roux | |
| JP2022133196A (en) | Cheese-like seasoning oil | |
| TWI683629B (en) | Spice composition | |
| EP3573480B1 (en) | Savoury concentrate comprising inorganic salt, fat and psyllium seed husk gum | |
| EP3328220B1 (en) | Savoury concentrate comprising inorganic salt, fat and gellan gum | |
| JP5877716B2 (en) | Soy sauce-containing seasoning | |
| JP6157051B2 (en) | Acid oil-in-water emulsified seasoning and salad using the same | |
| JP2023057311A (en) | Production method of ingredient-material-containing oil sauce | |
| JP7349822B2 (en) | Chili sauce, composition for preparing chili sauce, and method for producing a composition for preparing chili sauce | |
| JP6809976B2 (en) | Solid emulsified seasoning composition | |
| JP6655303B2 (en) | Method for producing heat-sterilized food containing granular tomato | |
| JP5392736B2 (en) | Seasonings and foods with improved milk flavor | |
| JP7431364B1 (en) | Flavoring composition | |
| JP7363481B2 (en) | flavor composition | |
| JP7154979B2 (en) | Liquid or paste food composition and method for producing the same | |
| JPWO2017018095A1 (en) | Flavor composition | |
| JPWO2015152023A1 (en) | Fragrance composition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20240806 |