JP2878790B2 - Water-based seasoning - Google Patents

Description

Description: FIELD OF THE INVENTION The present invention relates to the improvement of aqueous seasonings commonly referred to as "sauces, sauces". More specifically, the present invention relates to an aqueous seasoning that can be suitably used particularly for cooking grilled or stir-fried dishes.

[Problems to be Solved by Conventional Techniques and Inventions] Conventionally, oil-based seasonings such as dressings and mayonnaises mainly composed of edible fats and oils have been used for seasoning uncooked vegetables. Recently, water has been the main medium,
A dressing made by dissolving and dispersing edible fats and oils and other flavor components is also used. For these uses,
Generally, vegetable oils such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, olive oil, corn oil, palm oil, rice oil, sunflower oil and sesame oil are used.

On the other hand, edible fats and oils are also used for heating cooking of fried, baked, fried and the like. For these purposes, besides the above-mentioned vegetable oils, animal oils such as lard, beef tallow, fish oil and the like are also used, and those appropriately prepared according to the use are used.

The constituent fats of the above-mentioned fats and oils vary depending on the kind of the fat and oil raw material, but all of them are so-called triglycerides in which fatty acid residues are ester-bonded to glycerin.

In general, fats and oils, when used for cooking, especially for grilling and stir-fry, have the function of preventing the food (foodstuffs to be cooked) from being scorched and also preventing the food from adhering to cooking utensils, In addition, the foodstuff itself has a function of giving a taste and improving its appearance. By using lecithin (natural lecithin / phospholipid mixture) in combination with the above fats and oils, the prevention of food ingredients from adhering to cooking utensils during cooking (release) is further improved,
It is also known that oil splash (sputtering) is suppressed.

However, recently, fats and oils containing natural lecithin are relatively unstable, and especially when heated, they brown or
It has been confirmed that there are problems such as generating an unpleasant odor and further reducing the original flavor of the foodstuff.
As described in Japanese Patent Application Laid-Open No. 2-27943, fats and oils containing an enzyme-treated lecithin and the like aimed at improving the above-mentioned problems have been proposed in addition to the above-mentioned mold releasing promoting effect and sputtering suppressing effect.

Due to the recent trend of upgrading or diversifying "food", when cooking grilled and stir-fried foods, it was prepared using various materials (oils and other seasoning ingredients),
It has become common to add various flavors to ingredients to be cooked by using "sore" and "source".
However, when cooked using such sauces and sauces, compared to the case of cooking using only fats and oils, burning is more severe and cooking becomes difficult, and in addition, the ingredients have The original flavor may be lost. For example, when cooking grilled meat such as meat or fish, baking after immersing in various sauces, and when making yakisoba, it is performed by adding various sauces and baking, During the baking, the gravy elutes, loses its shape, and in the case of fried noodles, the noodles tend to stick to the cooking utensils, and the noodles tend to stick together, making cooking difficult and difficult to eat. Was.

Therefore, there is a demand for an aqueous seasoning that can suppress the dissolution of the umami component of food and can cook baked goods, stir-fried foods and the like without burning.

[Means for Solving the Problems] The present invention comprises a seasoning component, a phospholipid containing no nitrogen atom, and a phospholipid containing a nitrogen atom. An aqueous seasoning characterized by having a weight ratio of 1.0 or more with respect to the content of the phospholipid contained therein. The aqueous seasoning of the present invention is a seasoning generally called “sauce”, “sauce” or the like. The phospholipid referred to in the present invention means a phospholipid mixture.

The aqueous seasoning of the present invention is usually preferably contained in an amount of 0.01% by weight or more based on the total amount of the phospholipid, preferably 0.1% by weight.
1% by weight, but preferably 5.0% by weight
The following amounts are added and mixed.

As the above phospholipid, those having a weight ratio of the phospholipid containing no nitrogen atom of 3.0 or more to the weight of the phospholipid containing nitrogen atom are preferable.

It is desirable that the above-mentioned aqueous seasoning according to the present invention further contains 0.1% by weight or more of diglyceride based on the total amount. It is particularly preferable that the amount of the diglyceride added is 1% by weight or more and 30% by weight or less based on the whole amount.

The present invention also provides an aqueous seasoning comprising a seasoning component and 4-30% by weight of the total amount of diglycerides.

The aqueous seasoning of the present invention usually contains a normal fat and oil component therein, but the food to be seasoned is
In the case of foodstuffs containing fats and oils such as meat, fish, and foodstuffs processed with fats and oils, the aqueous seasoning may not contain fat and oil components therein. That is, the aqueous seasoning of the present invention uses water as a main liquid medium, and a liquid oil component may be mixed as a liquid medium. The mixing amount of the fat and oil component is defined by the condition that the fat and oil component does not form a continuous phase. Usually, the mixing amount of the fat component is within 50% by weight based on water, and more generally within 30% by weight based on water.

[Detailed description of the invention] The aqueous seasoning according to the present invention comprises a seasoning component and a phospholipid having a weight ratio of 1.0 or more to the weight of the nitrogen-containing phospholipid with respect to the weight of the nitrogen-containing phospholipid. (First embodiment), and two embodiments including a seasoning component and a diglyceride (second embodiment). As described above, the seasoning of the first embodiment preferably further contains diglyceride.

In order to obtain the desired effect by using the aqueous seasoning according to the present invention, an appropriate amount of a fat or oil component other than the fat or oil (phospholipid or diglyceride) which is a component of the present invention is usually present during cooking. It is assumed that Therefore, when the food material to be cooked contains fats and oils, the seasoning does not have to contain fats and oils components. On the other hand, when the food material to be cooked does not contain fats and oils, the seasoning components need to contain fats and oils components.

The seasoning component used in the aqueous seasoning of the present invention is usually introduced into the aqueous seasoning as an aqueous, that is, a seasoning base material having water as a main medium.

Here, the term "seasoning base material" means a basic seasoning composed of an aqueous continuous phase, which is prepared to impart various flavors to a base foodstuff. Such a basic seasoning can be appropriately prepared according to the food material so as to have a desired taste, and a commercially available premix can also be used. As a basic seasoning, only sauce, sauce, pickled sauce, sauce,
Alternatively, there are various things such as sauces for seasoning rice, noodles, pasta and the like. Examples of sauces and sauces include marinated garlic, garlic, sweet miso, various teriyaki sauces, salted fish sauce, Japanese-style medicinal sauce, wine sauce, butter sauce, and barbecue sauce. Examples of pickled sauces include ginger sauce, ribbed sauce, and Genghis Khan sauce. Further, examples of sauces for noodles and pasta include a sauce for fried noodles and a sauce for spaghetti, respectively.

 Next, description will be made in order from the first embodiment of the present invention.

The phospholipid added to the aqueous seasoning of the present invention is a phospholipid containing no nitrogen atom, and a phospholipid containing a nitrogen atom, and the weight of the phospholipid containing no nitrogen atom is nitrogen. It has a weight ratio of 1.0 or more to the weight of the atom-containing phospholipid. The above weight ratio is
It is preferably 3.0 or more.

Typical phospholipids are phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylglycerol (P
G), a mixture of phosphoric acid compounds such as phosphatidic acid (PA) and phosphatidylserine (PS). Accordingly, the phospholipid containing a nitrogen atom includes phosphatidylcholine, phosphatidylethanolamine and phosphatidylserine as main components.

The phospholipid added to the aqueous seasoning of the present invention can be obtained using various known methods. For example the natural lecithins as raw materials typified soybean lecithin, phosphatidylcholine phosphinothricin lipase D, and phospholipase A ₂ as catalyst, selectively degrade phosphatidylethanolamine (phospholipid containing a nitrogen atom),
Those obtained by a method of reducing these contents and simultaneously increasing the contents of phosphatidic acid and lysophosphatidic acid (phospholipids containing no nitrogen atom),
Alternatively, those obtained by a method of similarly decomposing natural lecithin using phospholipase D and phospholipase C as catalysts to increase the content of phosphatidic acid, and the like are preferably used. In addition, transphosphatidylation catalyzed by phospholipase enables the production of natural lecithin.
It is also advantageous to reduce the contents of PC, PE and PS (phospholipids containing nitrogen atoms) and increase the content of PI and PG (phospholipids containing no nitrogen atoms). Can be used.

Phosphatidic acid and lysophosphatidic acid can be used as a free acid or in a salt form. Examples of the salt include alkali metal salts such as sodium salt and potassium salt, alkaline earth metal salts such as calcium salt and magnesium salt, trivalent metal salts such as aluminum salt, and ammonium salt. In particular, monovalent alkali metal salts of sodium and potassium are preferred. Fatty acids constituting phosphatidic acid and lysophosphatidic acid have 8 carbon atoms.
Preferred are saturated or unsaturated fatty acids having up to -20, and most preferred are unsaturated fatty acids having 16 to 18 carbon atoms. Further, it is preferable that the fatty acid constituting the phospholipid including PG and PI has the above composition.

The phosphatidic acid and / or lysophosphatidic acid can be used alone or in combination. However, after cooking, phosphatidylcholine, phosphatidylethanolamine, etc. all remain undecomposed and remain, and the total amount of phosphatidylcholine and phosphatidylethanolamine is reduced from the viewpoint of reducing so-called oiliness and persistence and improving flavor. 0.01-20 in lipids
It is preferred to use the remaining phospholipids in a percentage by weight.

To obtain the phospholipids added to the aqueous seasoning of the present invention, as a raw material lecithin plant seeds, especially soybeans, rapeseed,
It is preferable to use lecithin derived from seeds such as sunflower.

When determining the blending amount of the phospholipid, it is appropriate to treat it as an acetone-insoluble matter. The acetone-insoluble content is a measure of the total phospholipid content and conforms to the lecithin content stipulated in the official food additive standard.

According to the present invention, the aqueous seasoning of the first embodiment can be prepared by mixing the above-mentioned seasoning base material and phospholipid.

In the present invention, the phospholipid is preferably contained at 0.01% by weight or more, and the content is 0.1% by weight.
It is particularly preferred that the content be at least 5.0% by weight.

The aqueous seasoning of the first embodiment preferably further contains 0.1% by weight or more, more preferably 1% by weight or more of diglyceride.

The diglycerides used in the present invention are typically supplied as a mixture of monoglycerides, diglycerides, and triglycerides, where the glyceride composition has a diglyceride to monoglyceride weight ratio ranging from 5: 1 to 990: 1. preferable. When the content of monoglyceride in glyceride is large, not only the flavor is deteriorated, but also smoke is easily generated during cooking.

The fatty acid residues constituting the mono-, di- and triglycerides preferably have 8 to 24 carbon atoms. In order to obtain a uniform and good liquidity even at a low temperature, the content of saturated fatty acids having 16 carbon atoms is preferably 15 to 15 carbon atoms. It is more preferred that the content be not more than% by weight.

The content of unsaturated fatty acid residues in all the constituent fatty acids constituting the mono-, di- and triglycerides is preferably 70% by weight or more, more preferably 82 to 100% by weight.

Furthermore, in order to obtain a uniform liquid oil and fat composition under low temperature,
The diglyceride has a diglyceride content of 40% by weight or less (more preferably 0.1 to 4%) composed of a combination of saturated / unsaturated fatty acids.
0% by weight), a diglyceride content of 5% by weight or less (more preferably 0 to 1% by weight) composed of a combination of saturated / saturated fatty acids, and a balance of diglycerides composed of a combination of unsaturated / unsaturated fatty acids.

The diglyceride content is preferably in the range of 5 to 99% by weight (more preferably 8 to 80% by weight) based on the total amount of fats and oils.

In natural fats and oils, waxes coexist as non-glyceride lipids. Since waxes have properties such as a high melting point and low compatibility with a glyceride mixture, the content of waxes in all fats and oils must be 2% by weight to obtain a fat and oil composition that does not solidify at low temperatures. Below (especially 0 to 0.5% by weight)
It is desirable that

The diglyceride used in the present invention is a fat or oil having a high level of unsaturated fatty acid residues, such as safflower oil, olive oil, cottonseed oil, corn oil, rapeseed oil, soybean oil, palm oil,
Sunflower oil, sesame oil, lard, tallow, fish oil, milk fat,
Or one or more oils and fats selected from those fractionated oils, randomized oils, hardened oils, and transesterified oils,
A mixture of glycerin is subjected to a transesterification reaction, or a fatty acid having a high diglyceride content obtained by esterifying glycerin with a fatty acid having a high unsaturated fatty acid level derived from these fats or oils alone or with the raw material fat or oil described above. Can be obtained by Excess monoglyceride produced in the reaction can be removed by molecular distillation or chromatography. These reactions can be carried out by a chemical reaction using an alkali catalyst or the like.However, it is excellent in terms of flavor etc. to carry out the reaction under mild conditions enzymatically using 1,3-selective lipase. And preferred.

Another method for increasing the diglyceride content in the glyceride mixture includes, for example, the use of fractionated oils of natural edible fats and oils. This method is suitable for the fats and oils having a relatively high saturated fatty acid content among the above-mentioned natural fats and oils. By separating the low melting point fraction by fractionation, the cooling resistance is improved and the diglyceride content in the fat and oil is increased. Let it.

The aqueous seasoning according to the present invention may be the aqueous seasoning of the second embodiment containing a seasoning component and 4 to 30% by weight of diglyceride in addition to the first embodiment.

The aqueous seasoning of the second aspect of the present invention can also be prepared using the seasoning base and the diglyceride or the glyceride mixture containing diglyceride, similarly to the aqueous seasoning of the first aspect.

In addition, various emulsifiers can be added to the aqueous seasoning of the present invention for the purpose of preventing scorching, preventing oil splashing, and increasing emulsifying power, as in the case of ordinary sauces and sauces. If desired, various antioxidants, flavors, and viscosity reducing agents can be added.

The present invention will be described in detail with reference to the following Examples and Comparative Examples. However, the present invention is not limited to these examples.

Preparation of Test Samples (a, b) Using high-purity soybean lecithin (acetone-insoluble content of 95% or more) as a raw material and subjecting it to phospholipase D, phosphatidylcholine (PC) in total phospholipids,
Two types of phospholipids were prepared with reduced phosphatidylethanolamine (PE) content and conversely increased phosphatidic acid (PA) and lysophosphatidic acid (LPA) content. Table 1 (A) shows the composition of the phospholipid according to the present invention. High-purity soybean lecithin and egg yolk lecithin that were not subjected to the enzyme treatment were used as comparative samples (x, y). The composition of the phospholipid is shown in Table 1 (B).

Preparation of Samples c to g of the Present Invention Using a commercially available lipase preparation (lipase trade name: "Lipozyme 3A", manufactured by Novo Industries AS) as an immobilized 1,3-position selective lipase as a catalyst, it is derived from animals and plants described in Table 2 below. 860 g of fatty acid and 140 g of glycerin were reacted at 40 to 60 ° C. After completion of the reaction, the lipase preparation was filtered off, and the reaction product was subjected to molecular distillation and purified by a conventional method to obtain various diglyceride mixtures (samples c to g of the present invention) (Table 2).

[Examples 1 to 9] and [Comparative Examples 1 to 4] Basic sauce composition No. 1 (seasoning base material / basic seasoning) for teriyaki was prepared as follows.

Basic sauce composition for teriyaki No.1 garlic (grated) 1 tsp 1 onion (grated) 2 spoons 2 sake 2 spoons 2 soy sauce 2 spoons 2 tomato ketchup 1 spoon 6 rosemary 1 tsp 1 No. 1 shows the above Table 1 and 2
Various aqueous seasonings were prepared by blending the inventive sample and the comparative sample shown in the table (see Table 3 below). Then, chicken (thigh) was soaked in each of the obtained seasonings for 2 to 3 hours, and then a net was placed on a baking sheet and baked.

When the above chicken meat was baked with respect to various samples, the scorched state and the elution state of the broth were observed and evaluated. In addition, a sensory test was conducted to evaluate the flavor of the teriyaki chicken after baking and evaluated. The results are summarized in Table 3.

In the table, in the "Evaluation column", the symbols A to D mean the following states, respectively.

Indication in "flavor": A: excellent, B: good, C: acceptable, D: unacceptable Indication in "burnt": A: not scorched at all.

B: I hardly burned.

C: Burned a little.

D: There was considerable burning.

Indication of "degree of juice elute": A: No juice eluted.

B: Almost no juice was eluted.

C: A slight elution of gravy occurred.

D: Elution of meat juice considerably occurred.

[Examples 10 to 16] and [Comparative Examples 5 to 8] Ginger sauce basic sauce composition No. 2 (seasoning base material / basic seasoning) was prepared as follows.

Ginger-baked basic sauce composition No.2 Soy sauce 1/2 cup Mirin 1 cup Ginger (sliced) 2 pieces The above-mentioned basic sauce composition No.2 was replaced with the sample of the present invention shown in Tables 1 and 2 above. Various aqueous seasonings prepared by blending comparative samples were prepared (see Table 4 below). Then, sliced pork was immersed in each seasoning for 10 minutes before baking, and baked on a baking sheet.

The evaluation of the aqueous seasoning was performed by the same observation and sensory test as described above. The results are summarized in Table 4.

[Examples 17 to 25] and [Comparative Examples 9 to 12] A basic sauce composition No. 3 (seasoning base material / basic seasoning) for sauce fried noodles was prepared as follows.

Sauce Yakisoba Basic Sauce Composition No.3 Salad Oil 5 Tsp. Worcester Sauce 6 Tsp. Spoon 1/4 Water Tsp. 5 The above-mentioned Basic Sauce Composition No. 3 is shown in Tables 1 and 2 above. Various aqueous seasonings prepared by mixing the present invention sample and the comparative sample were prepared (see Table 5 below). Then, using the obtained seasonings, the noodles were baked on a baking sheet.

The evaluation of the aqueous seasoning was performed by the same observation and sensory test as described above. The results are summarized in Table 5.

In addition, in the table, "The state of the noodles (whether the noodles
Or a state where the noodles are stuck together to form a lump) ”) means the following states, respectively.

A: The noodles were often unwound.

B: Most of the noodles were unraveled.

C: The noodles were partially attached.

D: The noodles were stuck together over a wide area, and were in a lump.

[Effect of the Invention] By using the aqueous seasoning according to the present invention, when cooking by heating, the flavor components of ingredients such as meat, fish, noodles and the like are not lost, the flavor is good, and cooking is performed. Good and relatively easy cooking can be achieved without lowering of appearance in appearance such as later mold collapse. In addition, burning, burning, coloring, and odor (bad odor) during heating are significantly reduced. Furthermore, the aqueous seasoning according to the present invention can be said to be extremely versatile in that it can have a desired taste by being used in combination with a seasoning component prepared from various materials.

────────────────────────────────────────────────── ─── Continuation of the front page (72) Koji Agami, Inventor 4-7-1, Sugano, Ichikawa-shi, Chiba (56) References JP-A-4-228015 (JP, A) (58) Fields surveyed (Int. Cl. ⁶ , DB name) A23L 1/22-1/237 A23L 1/24 A23L 1/39

Claims (6)

(57) [Claims] Claims: 1. A flavoring component, a phospholipid containing no nitrogen atom, and a phospholipid containing a nitrogen atom, wherein the content of the phospholipid containing no nitrogen atom is reduced to the content of the phospholipid containing a nitrogen atom. An aqueous seasoning characterized in that the weight ratio is at least 1.0. 2. The aqueous seasoning according to claim 1, further comprising diglyceride. 3. The total content of a phospholipid containing no nitrogen atom and a phospholipid containing a nitrogen atom is 0.01 to 5.0% by weight.
The aqueous seasoning according to claim 1, wherein 4. The aqueous seasoning according to claim 2, wherein the content of diglyceride is in the range of 0.1 to 30% by weight. 5. An aqueous seasoning comprising a seasoning component and 4 to 30% by weight of the total amount of diglycerides. 6. The aqueous seasoning according to claim 1, which is used for cooking grilled or stir-fried foods.