JP2023081317A - Seasoning, food, cooking method of vegetables, and bitter taste suppression method of vegetables - Google Patents

Abstract

To provide: a seasoning which, while keeping nutrients, can suppress a bitter taste, an astringent taste, and a grassy smell of vegetables; a food; a cooking method of the vegetables; and a bitter taste suppression method of the vegetables.SOLUTION: A bitter taste suppression method of vegetables includes adding a seasoning in a range of 10 to 1,000 pts.mass containing at least 0.125 to 2 mass% of a total of pregelatinized rice flour and/or a pregelatinized starch derived from rice flour, 2 to 20 mass% of an oil and fat, and 1 to 15 mass% of a thickening agent and, if necessary, additionally containing a seasoning component to 100 pts.mass of vegetables having a bitter taste component to perform cooking.SELECTED DRAWING: None

Description

The present invention relates to a seasoning used for cooking vegetables having a bitter component, a food cooked using the seasoning, a method for cooking vegetables having a bitter component, and suppressing the bitter taste of vegetables having a bitter component. on how to.

Bitter vegetables such as bell peppers are representative of vegetables disliked by children. On the other hand, since such bitter-tasting vegetables contain abundant nutrients, there are many requests for children to eat them. Conventional methods for suppressing the bitterness of vegetables include, for example, a method using dressing (see Non-Patent Document 1), a method using trehalose (see Non-Patent Document 2), and a method using pulverized or extracted tarragon. (see Patent Document 1), etc. have been proposed.

In addition to the bitter taste, the reasons why children dislike vegetables include the astringent taste and grassy smell peculiar to vegetables. As a method for suppressing the astringent taste and grassy smell of vegetables, for example, a seasoning containing a seasoning component, pregelatinized rice flour and/or pregelatinized starch derived from rice flour, and a thickener is used. , a method of cooking vegetables with heat has been proposed (see Patent Document 2).

JP 2018-139575 A JP 2020-174664 A

Hideki Horie, "The use of dressing alleviates the bitterness of Asteraceae vegetables," Journal of the Japan Cooking Chemistry Society, 2011, Vol. 44, No. 6, p. 407-410 Hiroto Chazono, "Production and use of trehalose by a new enzymatic method", Applied Carbohydrate Chemistry, 1997, Vol. 44, No. 1, p. 115-120

However, the conventional methods for suppressing bitterness described above have the following problems. First, the method using the dressing described in Non-Patent Document 1 has a problem of narrow application range because applicable cooking methods and cooking genres are limited. In the method described in Non-Patent Document 2, the cooked product is imparted with the sweetness peculiar to trehalose, and in the method described in Patent Document 1, the cooked product is imparted with the aroma peculiar to tarragon, which is an herb. Therefore, there is a problem that the flavor balance of cooked products and ingredients tends to be lost. On the other hand, the seasoning described in Patent Literature 2 can suppress vegetable odors (stuffy odor and grassy odor) caused by heat cooking, but cannot suppress the bitterness and astringency of vegetables.

Therefore, the present invention aims to provide a seasoning, a food, a method for seasoning vegetables, and a method for suppressing bitterness of vegetables that can suppress the bitterness, astringency and grassy smell of vegetables while maintaining nutrients. aim.

As a result of intensive studies in order to solve the above-mentioned problems, the inventors of the present invention found that pregelatinized rice flour and/or pregelatinized starch derived from rice flour, oils and fats, and a thickener are blended at a certain ratio to cook with heat, In particular, the present inventors have found that the bitterness, astringency and grassy smell of vegetables that occur during stir-frying can be suppressed, leading to the present invention.
That is, the seasoning according to the present invention is a seasoning that is used for cooking vegetables containing a bitter component, and contains a total of 0.125 to 2% by mass of pregelatinized rice flour and/or pregelatinized starch derived from rice flour. , Oil and fat: 2 to 20% by mass, and a thickener: 1 to 15% by mass.
The seasoning of the present invention has a viscosity of 0.01 to 80 Pa·s at 25° C. measured with a Brookfield viscometer, for example.
Further, the thickener is, for example, processed starch derived from wheat flour or tapioca. When strong flour is used as the thickening agent, the blending amount can be 2 to 15% by mass.
The seasoning of the present invention may further contain seasoning ingredients in addition to the components described above. In that case, oyster sauce and mayonnaise may be included as the seasoning ingredients, and the oil contained in the mayonnaise may be used as the oil.

The food according to the present invention is obtained by adding 10 to 1000 parts by mass of the seasoning described above to 100 parts by mass of vegetables containing a bitter component.
In this food, green pepper can be used as the vegetable.

The method for cooking vegetables according to the present invention includes a total of 0.125 to 2% by mass of pregelatinized rice flour and/or pregelatinized starch derived from rice flour, 2 to 20% by mass of fat and oil, and 1 to 15% by mass of a thickener. % is used to cook vegetables containing a bitter component.
In this cooking method, for example, 10 to 1000 parts by mass of the seasoning can be added to 100 parts by mass of the vegetables before, during or after heating.

In the method for suppressing bitterness of vegetables according to the present invention, a total of 0.125 to 2% by mass of pregelatinized rice flour and/or pregelatinized starch derived from rice flour is added to 100 parts by mass of vegetables containing a bitter component, and fats and oils are added. 10 to 1000 parts by weight of a seasoning containing at least 2 to 20% by weight and 1 to 15% by weight of a thickener are added.

The term "bitterness component" as used in the present invention refers to a component that contributes to bitterness, and includes not only a component that exhibits bitterness by itself, but also a component that produces bitterness when coexisting with other components. In addition, the "thickening agent" in the present invention may be anything as long as it has the effect of increasing the viscosity of the liquid component. Also includes

According to the present invention, bitterness, astringency and grassiness can be suppressed while maintaining nutrients in vegetables containing bitterness components.

EMBODIMENT OF THE INVENTION Hereinafter, the form for implementing this invention is demonstrated in detail. In addition, this invention is not limited to embodiment described below.

(First embodiment)
First, the seasoning according to the first embodiment of the present invention will be explained. The seasoning of the present embodiment is used for cooking vegetables containing a bitter component, and contains at least 0.125 to 2% by mass of pregelatinized rice flour and/or pregelatinized starch derived from rice flour, and 2% by weight of oils and fats. ~20% by mass and 1~15% by mass of a thickening agent, and if necessary, a seasoning component is blended. In addition, the content rate of each component is a value with respect to the seasoning total mass. Moreover, the seasoning of the present embodiment may be liquid, paste, or powder.

[Pregelatinized rice flour/pregelatinized starch]
Pregelatinized rice flour (hereinafter referred to as "pregelatinized rice flour") and pregelatinized rice flour-derived starch (hereinafter referred to as "rice flour-derived pregelatinized starch") are the present embodiment. It is an essential component of seasonings, and has the effect of reducing vegetable odors and reducing or suppressing aromatic components that contribute to bitterness, such as pyrazine. It is possible to obtain the effect of suppressing astringency and grassiness.

However, if the total content of pregelatinized rice flour and pregelatinized starch derived from rice flour is less than 0.125% by mass based on the total mass of the seasoning, the effect of suppressing the vegetable odor is not sufficiently obtained, and it exceeds 2% by mass. When this happens, the viscosity becomes too high and the seasoning lacks suitability. Therefore, the total content of the pregelatinized rice flour and the pregelatinized starch derived from the rice flour in the seasoning of the present embodiment is set to 0.125 to 2% by mass.

Pregelatinized rice flour can be obtained, for example, by heating and denaturing raw material rice such as polished rice, immature rice, brown rice, crushed and polished rice, and white bran by steaming, roasting, or roasting, or by puffing. It can be produced by pulverizing after gelatinization. In addition, the gelatinized starch derived from rice flour is obtained by purifying only the starch from gelatinized rice flour or by pregelatinizing the starch derived from rice flour. It can be produced by sintering and drying in that state.

Note that the pregelatinized rice flour and the pregelatinized starch derived from the rice flour to be blended in the seasoning of the present embodiment are not limited to those produced by the above-described method. , and as a result, gelatinized rice flour or the like may be used. In addition, the rice used as a raw material for the pregelatinized rice flour and rice flour-derived pregelatinized starch used in the seasoning of the present embodiment includes non-glutinous rice, glutinous rice, and indica rice, but is not limited thereto. Various types of rice can be used, including ancient rice such as black rice and red rice.

When both the pregelatinized rice flour and the pregelatinized starch derived from rice flour are blended into the seasoning of the present embodiment, the mixing ratio of these is not particularly limited, but the vegetable flavor and flavor are higher than those of the pregelatinized starch derived from rice flour. It is preferable to use a large amount of pregelatinized rice flour, which is highly effective in suppressing bitterness, and among pregelatinized rice flour, it is preferable to use puffed pregelatinized rice flour, which is particularly effective. In addition, when producing the seasoning of the present embodiment, rice flour or starch derived from rice flour that has been pregelatinized may be blended, but rice flour that has not been pregelatinized or starch derived from rice flour may be blended. Alternatively, the rice flour or the starch derived from the rice flour in the seasoning may be gelatinized by performing a heat treatment at a high temperature during the production process of the seasoning.

The degree of gelatinization of the gelatinized rice flour and the gelatinized starch derived from the rice flour to be blended in the seasoning of the present embodiment is preferably 21.6% or more, more preferably 21.6% or more, from the viewpoint of improving the effect of suppressing vegetable odor and bitterness. is 31.1% or more. The degree of gelatinization referred to here is the average value of the entire gelatinized rice flour and rice flour-derived gelatinized starch.

The degree of gelatinization of rice flour and starch derived from rice flour can be controlled by, for example, adjustment of treatment temperature and treatment time, adjustment of treatment conditions such as pH and stirring/grinding, salts, moisture, highly polar organic substances, surfactants, lipids, By changing or applying one or more factors that affect the gelatinization, such as whether or not to add sugars and hydrophilic polymers, adjusting the amount of addition, and changing the treatment method such as wet heat treatment, the purpose can be a value of The degree of gelatinization can also be adjusted by mixing a raw material with a low degree of gelatinization and a raw material with a high degree of gelatinization.

On the other hand, the particle size of the pregelatinized rice flour and the pregelatinized starch derived from the rice flour is not particularly limited, and can be appropriately set according to the type of the cooked product (food). A degree is preferred. By setting the particle size of the pregelatinized rice flour and the pregelatinized starch derived from the rice flour to this range, the miscibility with other ingredients is improved, and when used for cooking, the food does not become rough, resulting in a favorable result. You can get the mouthfeel and texture.

[Oil]
Fats and oils are also essential ingredients of the seasoning of the present embodiment, and have the effect of eluting astringent components such as polyphenols from vegetables to mask the bitterness. Bitterness, astringency and grassy smell of vegetables can be suppressed by using them together with the agent. However, if the oil and fat content is less than 2% by mass based on the total mass of the seasoning, the astringent taste of vegetables cannot be sufficiently suppressed, and if it exceeds 20% by mass, the thickener such as flour solidifies. , the suitability as a seasoning used in cooking is significantly reduced. Therefore, the fat content in the seasoning of the present embodiment is set to 2 to 20% by mass.

Fats and oils blended in the seasoning of the present embodiment include, for example, vegetable oils such as salad oil, olive oil, and sesame oil, and animal oils and fats such as chicken oil and pork oil, but are not limited to these. Instead, commercially available seasonings containing oils and fats, such as mayonnaise, can also be used. In that case, the blending amount may be adjusted so that the amount of fats and oils contained in the commercially available seasoning is within the range described above. In addition, the seasoning of the present embodiment may contain only one kind of oil or fat, but two or more kinds of oil or fat may be used in combination.

[Thickener]
The thickener is an essential component of the seasoning of the present embodiment. Vegetables are coated with the seasoning at the time of cooking, and the pregelatinized rice flour or the pregelatinized starch and oil derived from the rice flour contained in the seasoning are added to the vegetables. When used in combination with pregelatinized rice flour and fats and oils, it has the effect of suppressing the bitterness, astringency and grassy smell of vegetables. The "thickening agent" used herein may be anything that has the effect of increasing the viscosity of the liquid component, and includes processed starch and polysaccharides that are generally used as thickening agents, as well as wheat flour and potato starch. . In addition, one type of thickener may be added to the seasoning of the present embodiment, but two or more types may be used in combination.

However, if the thickener content is less than 1% by mass based on the total mass of the seasoning, the effect of suppressing bitterness, astringency and grassy odor is insufficient, and if it exceeds 15% by mass, the viscosity of the seasoning increases, Appropriateness as a seasoning used for cooking is remarkably lowered. Therefore, the content of the thickening agent in the seasoning of the present embodiment is set to 1 to 15% by mass.

The thickener used in the seasoning of the present embodiment is preferably wheat flour or tapioca-derived modified starch, and among wheat flour, particularly strong flour having a large protein content is preferable from the viewpoint of improving coating performance on vegetables. Also, when strong flour is used as a thickener, the content is preferably 2 to 15% by mass based on the total mass of the seasoning, from the viewpoint of improving the effect of suppressing the bitterness, astringency and grassy smell of vegetables. Although the type of processed starch is not particularly limited, phosphate-crosslinked starch derived from tapioca is preferable from the viewpoint of improving coating performance on vegetables. Furthermore, from the above-mentioned effect of addition and the viscosity of the seasoning, it is more preferable to use a combination of tapioca-derived phosphate-crosslinked starch and hard flour.

[Seasoning ingredients]
Seasoning ingredients are optional ingredients that are blended as needed, and are added for the purpose of improving the taste, flavor, appearance, and the like of foods. Specific examples of seasoning ingredients include saccharides such as sugar, liquid sugar, glucose, brown sugar and starch syrup, soy sauce, salt, miso, brewed vinegar, spices, yeast extract, meat-based, seafood-based or vegetable-based extracts, Seasonings, mirin, sake, alcoholic seasonings such as wine and ethanol, citrus fruits such as yuzu and kabosu, flavored vegetables such as green onions and garlic and their processed products, starches, etc., but not limited to these. Instead, various seasoning ingredients can be blended according to the cooked product. For example, when cooking stir-fried food containing green peppers, a predetermined amount of mayonnaise is added as a fat and seasoning ingredient, and an appropriate amount of oyster sauce is added as a seasoning ingredient to obtain fried vegetables in which the bitterness of green peppers is suppressed. can. In this cooked product, the oil contained in the mayonnaise acts as a fat.

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

[viscosity]
When the seasoning of the present embodiment is liquid, it preferably has a viscosity of 0.01 to 80 Pa·s at 25° C. as measured by a Brookfield viscometer. Within this range, seasonings and vegetables can be easily mixed. In addition, the “viscosity” referred to here refers to the liquid component (seasoning liquid) obtained by removing the solid content from the liquid seasoning by passing it through an 18-mesh sieve, depending on the viscosity. is a value measured by rotating the rotor for 30 seconds at a rotation speed of .

[how to use]
Next, the method of using the seasoning of the present embodiment, that is, the total amount of pregelatinized rice flour and/or pregelatinized starch derived from rice flour is 0.125 to 2% by mass, 2 to 20% by mass of oil and fat, and a thickener. A method for suppressing the bitterness of vegetables using a seasoning containing at least 1 to 15% by mass will be described. Vegetables whose bitterness and the like are suppressed by the seasoning of the present embodiment may be vegetables as long as they contain components that contribute to bitterness, such as pyridines and polyphenols, and bell peppers are particularly suitable. Ingredients contributing to bitterness that can be suppressed by the seasoning of the present embodiment include quercitrin, 2-isobutyl-3-methoxypyrazine, cucurbitacins, momordecin, limonoids, isothiocyanate, and myogadial.

10 to 1000 parts by mass of the seasoning of the present embodiment is added to 100 parts by mass of vegetables containing a bitter component. If the amount of seasoning added is less than 10 parts by mass with respect to 100 parts by mass of vegetables containing a bitter component, the bitterness of vegetables cannot be sufficiently suppressed, and the amount of seasoning added is less than 1000 parts by mass. If it exceeds, the amount of seasoning will be excessive, and there is a risk that the flavor balance of the cooked product will be lost, and the texture and appearance will be impaired. The method of adding the seasoning in this embodiment is not particularly limited, and the seasoning may be mixed with heated vegetables or cooked together with the vegetables. Moreover, the seasoning of the present embodiment can be used as it is, but it may be used after being diluted with water or hot water to a predetermined concentration. In that case, it is preferable that the viscosity of the liquid component is within the range described above.

As described in detail above, the seasoning of the present embodiment contains pregelatinized rice flour, oils and fats, and a thickener in a specific ratio. The resulting bitterness, astringency and grassiness can be suppressed. In addition, since the pregelatinized rice flour, oil and fat, and thickener, which are essential ingredients of the seasoning of the present embodiment, do not inhibit the flavor and texture of vegetables, the seasoning of the present embodiment can be used in various dishes (foods). can be used for

(Second embodiment)
Next, a food product according to a second embodiment of the present invention will be described. The food of this embodiment is obtained by adding 10 to 1000 parts by mass of the seasoning of the first embodiment described above to 100 parts by mass of vegetables containing a bitter component. Vegetables used in the food of the present embodiment may contain any bitter component, and examples thereof include bell peppers, bitter gourd, cabbage, lettuce, okra and Japanese ginger. In addition, the food of the present embodiment may contain ingredients other than vegetables such as meat, seafood, seaweed, and tofu, vegetables that do not have a bitter component, rice, udon noodles, and the like.

[Cooking method]
Next, a method for producing food according to the present embodiment, that is, a method for cooking vegetables using the seasoning according to the first embodiment described above will be described. The food of the present embodiment uses a seasoning containing at least 0.125 to 2% by mass of pregelatinized rice flour, 2 to 20% by mass of fat and oil, and 1 to 15% by mass of a thickener, and uses a bitter component. Obtained by cooking vegetables containing The cooking method at that time is not particularly limited, and any method such as boiling, simmering, steaming, cooking, baking, frying, or frying may be used.

Further, in the method of cooking vegetables according to the present embodiment, 10 to 1000 parts by mass of the seasoning described above is added to 100 parts by mass of the vegetables before, during or after heating. This makes it possible to suppress the bitterness, astringency and grassiness of the vegetables caused by heating while maintaining nutrients.

As described in detail above, the food of the present embodiment is cooked using a seasoning containing pregelatinized rice flour, oil and fat, and a thickening agent in a specific ratio, and thus maintains nutrients. At the same time, the bitterness, astringency and grassy smell that occur when vegetables are heated are suppressed, so that even children can eat them without resistance.

EXAMPLES Hereinafter, the effects of the present invention will be specifically described with reference to examples and comparative examples.

<First embodiment>
First, as a first embodiment of the present invention, essential ingredients of seasonings were investigated. Specifically, no. Stir-fried bell peppers were cooked using each of the seasonings 1 to 12, and the effect of suppressing bitterness and the like was evaluated. In addition, "gelatinized rice flour A" shown in Table 1 below is made from non-glutinous rice and has a degree of gelatinization of about 80%. The gelatinized rice flour, “pregelatinized rice flour C” is obtained by mixing the pregelatinized rice flour B with rice flour of non-glutinous rice (with a degree of alphaization of 15.3%) to a degree of alphaization of 54.86%. "Rice flour" is rice flour (degree of alphaization: 15.3%) obtained by pulverizing non-gelatinized non-glutinous rice.

〔Evaluation methods〕
First, stir-fry chopped green peppers over medium heat for about 5 minutes, then add No. A half amount (50% by mass) of each of the seasonings 1 to 12 was added to the total mass of green peppers and mixed well to prepare an evaluation sample (stir-fried green peppers). Next, sensory evaluation was carried out on each sample for evaluation by an analysis-type sensory evaluation panel of three persons.

The intensity of "bitterness", "astringency" and "grassiness" was measured by No. Using the sample of No. 1 (comparative example) as a reference, evaluation was made according to the following four grades.
4 points: strongly felt (equal to or higher than Comparative Example 1)
3 points: feel 2 points: feel slightly 1 point: hardly feel

Then, based on the total score of the evaluation by the evaluation panel of three people, each item of "bitterness", "astringent taste" and "grassy smell" was evaluated according to the following criteria.
3-4 points: ◎ (excellent)
5 to 6 points: ○ (good)
7-9 points: △ (acceptable)
10 points or more: × (impossible)

In the comprehensive evaluation, A was given to those with ⊚ or ○ for each item, B was given to those with one or more Δs, and C was given to even one ×, and A or B was given as a pass. The above evaluation results are shown in Table 2 below.

As shown in Table 2 above, No. 2, which is a comparative example of the present invention, does not contain any of pregelatinized rice flour, pregelatinized starch derived from rice flour, oils and fats, and a thickener. A sample using seasoning No. 1 and a sample No. 1 containing only pregelatinized rice flour and oil without blending a thickener. The sample using the seasoning No. 4 had a strong bitterness, astringency and grassy smell. On the other hand, No. 2, which is a comparative example of the present invention, was blended with neither pregelatinized rice flour nor pregelatinized starch derived from rice flour, but with only oil and thickener. The sample using seasoning No. 2 was able to suppress astringency and had a slightly bitter taste, but had a strong grassy smell.

No. 3, which is a comparative example of the present invention, contains only pregelatinized rice flour and a thickening agent without containing fats and oils. The sample using the seasoning No. 3 was able to suppress the grassy smell and had a slightly bitter taste, but had a strong astringent taste. Moreover, No. 1, which is a comparative example of the present invention, uses non-gelatinized rice flour instead of gelatinized rice flour. The sample of seasoning No. 8 is No. 8 for bitterness and astringency. Although it was lower than 1, the green odor of green pepper was felt strongly. Furthermore, No. 1 using pregelatinized starch derived from tapioca. 10 seasoning samples, no. The 11 seasoning samples had a slightly astringent taste, but had a strong bitterness and green bell pepper smell.

On the other hand, No. 2, which is an example of the present invention and contains pregelatinized rice flour, oil and fat, and a thickener within the scope of the present invention. The samples using seasonings 5 to 7, 9, and 12 did not exhibit any bitterness, astringency, or grassy odor. In addition, No. For seasoning No. 5, rotor no. 3. When the viscosity was measured at 25° C. under the condition of a rotation speed of 6 rpm, it was 6.7 Pa·s.

<Second embodiment>
Next, as a second embodiment of the present invention, the blending amount of pregelatinized rice flour was examined. Specifically, using the seasonings of Examples and Comparative Examples in which the blending amount of pregelatinized rice flour A (made from nonglutinous rice and having a degree of pregelatinization of about 80%) was changed, the first example described above was used. The inhibitory effect on bitterness and the like was evaluated by the same method and criteria as above. The composition of each seasoning is shown in Table 3 below, and the evaluation results are shown in Table 4 below. For comparison, Tables 3 and 4 show No. 1 shown in Tables 1 and 2. Compositions and evaluation results of seasonings 1, 2 and 5 are also shown.

As shown in Table 4 above, it is an example of the present invention, in which the content of pregelatinized rice flour is 0.125 to 2% by mass based on the total mass of the seasoning, and the content of oil and fat and thickener is also according to the present invention. No. within the range. Samples using seasonings No. 5, 22 to 26 are comparative examples. Bitterness, astringency and green odor were reduced as compared with samples using seasonings 1 and 2. In particular, no. In the samples using seasonings 5, 24 to 26, neither bitterness, astringency nor grassy odor was felt, and the effect of suppressing bitterness and the like was high.

On the other hand, Comparative Example No. 1 in which the content of pregelatinized rice flour was 0.1% by mass based on the total mass of the seasoning. The sample using the seasoning No. 21 was able to suppress astringency, but had a bitter taste and a strong grassy smell. In addition, Comparative Example No. 1, in which the content of pregelatinized rice flour exceeds 2% by mass based on the total mass of the seasoning. Seasoning No. 27 had a viscosity so high that it could not be evaluated, and lacked suitability as a seasoning.

<Third embodiment>
Next, as a third embodiment of the present invention, the blending amount of fats and oils was examined. Specifically, using the seasonings of Examples and Comparative Examples in which the blending amount of salad oil was changed, the effect of suppressing bitterness and the like was evaluated by the same method and criteria as in the first example. The composition of each seasoning is shown in Table 5 below, and the evaluation results are shown in Table 6 below. For comparison, Tables 5 and 6 show No. 1 shown in Tables 1 and 2. The compositions and evaluation results of seasonings 1, 3, and 5 are also shown.

As shown in Table 6 above, No. 1, which is a comparative example of the present invention and has a salad oil content of less than 2 mass %. The sample using the seasoning No. 31 was able to suppress the grassy smell, but felt bitterness and strong astringency. In addition, Comparative Example No. 1 in which the content of salad oil exceeds 20% by mass based on the total mass of the seasoning. The seasoning No. 37 had a viscosity so high that it could not be evaluated, and lacked suitability as a seasoning.

On the other hand, No. 1, which is an example of the present invention, has a salad oil content of 2 to 20% by mass based on the total mass of the seasoning, and the contents of the gelatinized rice flour and the thickener are also within the scope of the present invention. Samples using seasonings No. 5, 32 to 36 are comparative examples. Bitterness, astringency and green odor were reduced as compared with samples using seasonings 1, 3 and 31. In particular, no. In the samples using seasonings 5, 34-36, neither bitterness, astringency nor grassy odor was felt, and the effect of suppressing bitterness and the like was high.

<Fourth embodiment>
Next, as a fourth embodiment of the present invention, the blending amount of the thickener was examined. Specifically, strong flour, processed starch A derived from tapioca (acetylated phosphoric acid cross-linked starch), xanthan gum, tamarind gum, and carrageenan were used as thickeners, and the seasonings of Examples and Comparative Examples were prepared by changing their blending amounts. It was prepared, and the effect of suppressing bitterness and the like was evaluated by the same method and criteria as in the first example.

The composition of each seasoning is shown in Table 7 below, and the evaluation results are shown in Table 8 below. For comparison, Tables 7 and 8 show No. 1 shown in Tables 1 and 2. The compositions and evaluation results of seasonings 1, 4, and 5 are also shown. Also, No. 43 seasonings were measured with a Brookfield viscometer, rotor No. 4. When the viscosity was measured at 25° C. under the condition of a rotation speed of 6 rpm, it was 25.7 Pa·s.

As shown in Table 8 above, it is an example of the present invention, the content of the thickener is 1 to 15% by mass based on the total mass of the seasoning, and the content of the gelatinized rice flour and the thickener is also within the scope of the present invention. No. within Samples using seasonings No. 5, 41 to 44, 46 to 48, and 51 to 53 are comparative examples. Bitterness, astringency and grassy odor were reduced as compared with the samples using seasonings 1 and 4. In particular, seasonings using hard flour as a thickener were highly effective in suppressing grassy smell.

On the other hand, no. The seasonings of 49 and 50 were felt to have a strong bitterness, astringency and grassy smell. In addition, the No. 1 with a thickener content of more than 15% by mass. Seasoning No. 45 had a viscosity so high that it could not be evaluated, and lacked suitability as a seasoning.

<Fifth embodiment>
Next, as a fifth embodiment of the present invention, the types of oils and fats to be blended in seasonings were examined. Specifically, using each seasoning prepared by fixing the amount of oil and fat blended and changing the type, the effect of suppressing bitterness and the like was evaluated by the same method and criteria as in the first example described above. The composition of each seasoning is shown in Table 9 below, and the evaluation results are shown in Table 10 below. Tables 9 and 10 also show No. 1 shown in Tables 1 and 2 for comparison. Compositions and evaluation results of seasonings 1 and 5 are also shown. Further, No. shown in Tables 9 and 10 below. Condiments 55-57 are examples within the scope of the present invention.

As shown in Table 10 above, No. 1 using oil other than salad oil. No. 55 to 57 seasonings are used. As with seasoning No. 5, neither bitterness, astringency nor grassy odor was felt, and the effect of suppressing bitterness and the like was high.

<Sixth embodiment>
Next, as a sixth embodiment of the present invention, the types of thickeners to be blended in seasonings were examined. Specifically, using each seasoning prepared by fixing the blending amount of the thickener and changing the type, the effect of suppressing bitterness etc. was evaluated by the same method and criteria as in the first example described above. . The composition of each seasoning is shown in Table 11 below, and the evaluation results are shown in Table 12 below. For comparison, Tables 11 and 12 show No. 1 shown in Tables 1 and 2. 1, 5 and Nos. shown in Tables 7 and 8 above. The compositions and evaluation results of 46 seasonings are also shown.

In addition, "processed starch A" shown in Table 11 below is an acetylated phosphate-crosslinked starch derived from tapioca, "processed starch B" is a hydroxypropylated phosphate-crosslinked starch derived from potatoes, and "processed starch C" is It is a hydroxypropylated phosphate crosslinked starch derived from waxy corn, and "crosslinked starch D" is an acetylated adipic acid crosslinked starch derived from waxy corn.

No. shown in Tables 11 and 12 above. Seasonings 46, 61 to 65 are all examples within the scope of the present invention. As shown in Table 12 above, No. 1 using all-purpose flour as a thickener. No. 61 seasoning, using soft flour. No. 62 seasonings and processed starches A to D were used. Seasonings 46, 63 to 65 were confirmed to be effective in reducing bitterness, astringency and grassy smell. In particular, No. 1 using hard flour as a thickener. No. 5 seasoning and processed starches C and D were used. Seasonings 64 and 65 were highly effective in suppressing bitterness, astringency, and grassiness.

<Seventh embodiment>
Next, as a seventh embodiment of the present invention, the use of mayonnaise (76.6% by mass of fat content) as the fat and oil was studied in combination with salad oil and the addition of seasoning ingredients. Oyster sauce was used as the seasoning component. Each seasoning was evaluated for its inhibitory effect on bitterness and the like by the same method and criteria as in the first example. The composition of each seasoning is shown in Table 13 below, and the evaluation results are shown in Table 14 below. For comparison, Tables 13 and 14 show No. 1 shown in Tables 1 and 2. Compositions and evaluation results of seasonings 1 and 5 are also shown. Moreover, No. shown in Tables 13 and 14 below. 5, 71-74 are all examples within the scope of the present invention.

In Table 14 above, No. The evaluation result of the seasoning liquid of No. 5 and No. Although the evaluation results of the seasoning liquids of Nos. 71 to 74 are equivalent, No. 1 to which mayonnaise was added as oil and fat. No. 71 to 74 seasonings are used. The effect of suppressing bitterness, astringency and grassiness is higher than the seasoning of No. 5, and in addition to mayonnaise, oyster sauce is added as a seasoning component. Seasoning No. 72 was further improved in the effect of suppressing bitterness and the like.

<Eighth embodiment>
Next, as an eighth embodiment of the present invention, the influence of the viscosity of the seasoning was examined. Specifically, using seasonings with different viscosities, the effect of suppressing bitterness and the like was evaluated by the same method and criteria as in the first example described above. The composition and viscosity of each seasoning are shown in Table 15 below, and the evaluation results are shown in Table 16 below. For comparison, Tables 15 and 16 show No. 1 shown in Tables 7 and 8. The compositions and evaluation results of seasonings No. 41, 42, 43, and 44 are also shown.

All seasonings shown in Tables 15 and 16 are examples within the scope of the present invention. As shown in Table 16 above, No. Seasonings 5, 41 to 44, 81, and 82 were confirmed to have the effect of reducing bitterness, astringency and grassy smell.

<Ninth embodiment>
Next, as a ninth embodiment of the present invention, the composition of the seasoning was examined. Specifically, the seasonings having the compositions shown in Table 17 below were evaluated for the effect of suppressing bitterness and the like by the same method and criteria as in the first example. The results are shown in Table 18 below. For comparison, Tables 17 and 18 show No. 1 shown in Tables 1 and 2. Compositions and evaluation results of seasonings 1 and 5 are also shown.

As shown in Table 18 above, No. 1, which is an example of the present invention, was used. All seasonings 5, 91, and 92 were confirmed to be effective in reducing bitterness, astringency, and grassiness.

<Tenth embodiment>
Next, as a tenth embodiment of the present invention, a method for cooking vegetables was examined. In the first example described above, the stir-fried bell peppers were evaluated by adding the seasoning to them and mixing them. Specifically, chopped bell peppers were sautéed over medium heat for about 5 minutes, then No. A half amount (50% by mass) of the seasoning of 1 was added to the total mass of green peppers, mixed well, and further fried for about 1 minute over medium heat.

Then, the obtained cooked product (stir-fried peppers) was evaluated for the effect of suppressing bitterness and the like by the same method and criteria as in the first example. The evaluation results are shown in Table 19 below. Table 19 also shows the evaluation results of the cooked product prepared by the method of the first example for comparison.

As shown in Table 19 above, even when stir-fried after adding the seasoning, no bitterness, astringency, or grassy odor was felt, and the same bitterness suppression effect as when stir-fried was not performed was obtained.

<Eleventh embodiment>
Next, as an eleventh embodiment of the present invention, vegetables other than bell peppers were examined. Specifically, bitter gourd was sliced thinly and fried for 5 minutes over medium heat, and then a seasoning containing 4 g of salt, 0.5 g of pregelatinized rice flour, 6.5 g of salad oil, 6.5 g of strong flour, and 82.5 g of water was added to the goya. was added and mixed well to obtain a sample for evaluation. In this example, for comparison, a salt solution containing 4 g of salt and 96 g of water was used instead of the seasoning described above, and a comparative sample was prepared in the same manner.

These samples for evaluation and samples for comparison were evaluated for the effect of suppressing bitterness and the like by the same method and criteria as in the first example. As a result, the comparison sample cooked with salt water had a total score of 12 points (x) in all items, and all of the bitterness, astringency and grassy smell were felt stronger than those of green pepper. On the other hand, the evaluation sample cooked using the seasoning prepared within the scope of the present invention had a total score of 3 points (⊚) for bitterness, indicating that the seasoning of the present invention does not have the bitterness of bitter gourd. It was confirmed that it can be suppressed. The total score for both the astringent taste and the grassy smell was 6 points (○), and the astringent taste and the grassy smell remained in the aftertaste, but both were markedly lower than those of the comparative sample.

From the above results, it was confirmed that, according to the present invention, the bitterness, astringency and grassiness of vegetables containing bitterness components can be suppressed while maintaining nutrients.

In addition, the present invention can also adopt the following configuration.
[1]
A seasoning used for cooking vegetables containing a bitter component,
pregelatinized rice flour and/or pregelatinized starch derived from rice flour: 0.125 to 2% by mass in total,
Fats and oils: 2 to 20% by mass,
Thickener: A seasoning containing 1 to 15% by mass.
[2]
The seasoning according to [1], which has a viscosity at 25° C. of 0.01 to 80 Pa·s as measured by a Brookfield viscometer.
[3]
The seasoning according to [1] or [2], wherein the thickener is processed starch derived from wheat flour or tapioca.
[4]
The seasoning according to [3], which contains 2 to 15% by mass of strong flour as the thickener.
[5]
The seasoning according to any one of [1] to [4], further comprising seasoning ingredients.
[6]
The seasoning according to [5], wherein the seasoning ingredients include oyster sauce and mayonnaise, and the oil is contained in the mayonnaise.
[7]
A food to which 10 to 1000 parts by mass of the seasoning according to any one of [1] to [6] is added to 100 parts by mass of vegetables containing a bitter component.
[8]
The food according to [7], wherein the vegetable is green pepper.
[9]
Using a seasoning containing at least a total of 0.125 to 2 mass% of pregelatinized rice flour and/or pregelatinized starch derived from rice flour, 2 to 20 mass% of oils and fats, and 1 to 15 mass% of a thickener, A method of cooking vegetables for cooking vegetables containing a bitter component.
[10]
The method of cooking vegetables according to [9], wherein 10 to 1000 parts by mass of the seasoning is added to 100 parts by mass of the vegetables before, during or after heating.
[11]
Based on 100 parts by mass of vegetables containing a bitter component, a total of 0.125 to 2% by mass of pregelatinized rice flour and/or pregelatinized starch derived from rice flour, 2 to 20% by mass of oil and 1 to 20% by mass of a thickener. A method for suppressing bitterness of vegetables, comprising adding 10 to 1000 parts by mass of a seasoning containing at least 15% by mass.

Claims (11)

A seasoning used for cooking vegetables containing a bitter component,
pregelatinized rice flour and/or pregelatinized starch derived from rice flour: 0.125 to 2% by mass in total,
Fats and oils: 2 to 20% by mass,
Thickener: A seasoning containing 1 to 15% by mass. The seasoning according to claim 1, which has a viscosity of 0.01 to 80 Pa·s at 25°C measured with a Brookfield viscometer. The seasoning according to claim 1, wherein the thickener is processed starch derived from wheat flour or tapioca. The seasoning according to claim 3, containing 2 to 15% by mass of strong flour as the thickener. The seasoning of Claim 1, further comprising a seasoning ingredient. 6. The seasoning according to claim 5, wherein the seasoning ingredients include oyster sauce and mayonnaise, and the oil is contained in the mayonnaise. A food in which 10 to 1000 parts by mass of the seasoning according to any one of claims 1 to 6 is added to 100 parts by mass of vegetables containing a bitter component. 8. The food according to claim 7, wherein said vegetables are green peppers. Using a seasoning containing at least a total of 0.125 to 2 mass% of pregelatinized rice flour and/or pregelatinized starch derived from rice flour, 2 to 20 mass% of oils and fats, and 1 to 15 mass% of a thickener, A method of cooking vegetables for cooking vegetables containing a bitter component. The method of cooking vegetables according to claim 9, wherein 10 to 1000 parts by mass of the seasoning is added to 100 parts by mass of the vegetables before, during or after heating. Based on 100 parts by mass of vegetables containing a bitter component, a total of 0.125 to 2% by mass of pregelatinized rice flour and/or pregelatinized starch derived from rice flour, 2 to 20% by mass of oil and 1 to 20% by mass of a thickener. A method for suppressing bitterness of vegetables, comprising adding 10 to 1000 parts by mass of a seasoning containing at least 15% by mass.