JP2922458B2 - Seasoning for stir-fry - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a seasoning suitable for cooking stir-fry. More specifically, the present invention relates to a seasoning that can simplify the stir-fry cooking process, improves workability during cooking, and provides good-quality stir-fry dishes.

[0002]

2. Description of the Related Art Stir-fry dishes are one of the most popular and popular food recipes around the world, and there are many opportunities to cook them. In general home stir-fry cooking, a wok or frying pan etc. is sufficiently heated in a gas stove or the like, so that edible fats and oils (hereinafter, sometimes simply referred to as fats and oils) are fully adapted to the woks or frying pans, etc. The food ingredients are fried quickly and various seasonings are added to quickly adjust the flavor. However, the actual cooking operation and the degree are not fixed, and are cumbersome, and require some skillful cooking techniques. In addition, problems often occur such as oils and fats jumping during cooking operations, scorching of ingredients and seasonings, and the finish of dishes becoming watery.

[0003] Conventionally, a commercially available seasoning for stir-fry is one obtained by simply mixing one or more seasonings used for flavoring a stir-fry with water (hereinafter referred to as an aqueous seasoning). Yes, heat the wok or frying pan etc. sufficiently in a gas stove etc., let the fats and oils fully adapt to the wok or frying pan etc., fry the food material quickly over high heat, and during or just before the fry, seasoning for the stir fry It is used for seasoning with ingredients and is intended to easily prepare the flavor. However, in this kind of seasoning for stir-fry,
It is hard to say that the process of cooking a stir-fry is sufficiently simplified. Even if such a seasoning for a stir-fry is used, it will cause splashes of oils and fats and water, and will cause scorching of food materials and seasonings. There was a problem that the finish of the dish became watery.

[0004] As described above, in any case of conventional stir-fry cooking, the process consists of two steps, that is, a step of frying a food material using fats and oils and a step of seasoning with a seasoning. Food materials and seasonings are scorched,
There was a problem that the finish of the stir-fry dish became watery.

[0005]

SUMMARY OF THE INVENTION In view of the above situation, the present invention can further simplify the step of cooking a stir-fry, and eliminate the above-mentioned problems in workability and quality of a stir-fry dish. It is intended to develop a fried seasoning that can be made. That is, an object of the present invention is to finish stir-fry cooking in a simplified process of simply mixing with heating while putting it in a wok or frying pan or the like with food ingredients, and less splashing of fats and oils during the cooking. Another object of the present invention is to provide a seasoning for stir-fry that can reduce the scorching of food materials and seasonings and can suppress the finish of stir-fry dishes from becoming watery.

[0006]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors can simplify the step of cooking a stir-fry.
In other words, it is possible to finish the stir-fry cooking in a single step of mixing with heating while putting it in a wok or frying pan with food ingredients, furthermore, suppressing the jumping of fats and oils and water during heating, wok or frying pan The form and the components of the seasoning for stir-fry which can exhibit sufficient functions for suppressing the scorching of cooking materials and seasonings to the food and the like and suppressing the wateriness of the finished dish were studied.

As a result, a seasoning for a stir-fry made of an O / W type emulsified composition containing the same flavor component is more effective than a conventional seasoning for a water-based stir-fry containing a flavor component. We found that it was favorable. Furthermore, it has been found that an O / W type emulsified composition containing a flavor component, in which a specific amount of fats and oils and polyglycerin fatty acid ester is blended, and which exhibits specific properties, is effective.

The present invention has been completed on the basis of such findings, and the gist of the present invention is an O / W emulsion composition containing a flavor component.
５０50% by weight and 0.03-0.3% by weight of a polyglycerol fatty acid ester having an HLB of 11-19, a viscosity of 2000-7000 centipoise / 20 ° C., and an average oil droplet particle size of 30 μm or less A seasoning for stir-fry, comprising the emulsified composition described above. In the present invention, the sucrose fatty acid ester having an HLB of 11 to 19 is preferably used in combination with the polyglycerin fatty acid ester, and the total content of both is preferably 0.03 to 0.3% by weight.

More preferably, the seasoning for stir-fry is one or more selected from the group consisting of carrageenan, xanthan gum, locust bean gum, pectin, tamarind seed gum, guar gum, tragacanth gum, carob bean gum, gellan gum and starches. It contains two or more types. More preferably, the seasoning for stir-fry contains xanthan gum and pectin or starch.

[0010] The stir-fry in the present invention is a Chinese dish such as chinjaolose, honey roe, eight treasures, fried rice, general meat, vegetables, seafood stir-fry, sauteed, grilled meat, and other similar dishes. Say.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. The seasoning for stir-fry of the present invention is an O / W emulsion composition containing a flavor component, wherein at least 10 to 50% by weight of edible oil and fat and HLB of 11 to 19 polyglycerol fatty acid ester are 0%. 0.03 to 0.3% by weight. In the present invention, a sucrose fatty acid ester having an HLB of 11 to 19 is used in combination with the polyglycerin fatty acid ester, and the total of both is 0.03 to 0.3.
% By weight.

The flavor components used in the seasoning for stir-fry of the present invention may be those used for seasoning ordinary stir-fries, such as miso, soy sauce, salt, pepper, vinegar, sake, sugar, oyster sauce, bean plate Basic seasonings such as soy sauce, ketchup, tomato paste, Worcester sauce, fish sauce, etc., chemical seasonings such as sodium glutamate, various extracts, spices, fragrances, and anything that can impart flavor can be used.

The edible oils and fats may be any edible oils and fats used in ordinary stir-fries, and specific examples include soybean oil, rapeseed oil, corn oil, cottonseed oil, sesame oil, olive oil,
Safflower oil, high oleic safflower oil, sunflower oil, palm oil, peanut oil, butter, tallow, lard, chicken oil,
And processed oils such as fractionated oils and fats, hydrogenated oils and transesterified oils and fats, margarine, shortening and the like. These fats and oils can be used alone or as a mixture of two or more kinds at an arbitrary ratio. In the present invention, liquid vegetable oils such as salad oil and sesame oil are used as main oils and fats, and if necessary, various flavor oils and animal oils such as butter and lard can be appropriately compounded.

The amount of the edible oil / fat is 10 to 50% by weight, more preferably 20 to 40% by weight, based on the whole seasoning of the present invention. If the content is less than 10% by weight, the finish of the dish becomes poor and oily suitable for stir-fry dishes and becomes watery. Conversely, if it is more than 50% by weight, the finish of the dish becomes too greasy, which is not preferable.

It is essential that the seasoning of the present invention contains a polyglycerin fatty acid ester. The HLB
Is 11 to 19, more preferably 14 to 17. The amount of addition is 0.03 to the entire seasoning of the present invention.
0.3% by weight, more preferably 0.05 to 0.2.
% By weight. If the addition amount is less than 0.03% by weight, the average particle diameter of the oil droplet particles in the emulsion composition is large (30 μm
Above) and the emulsification system becomes unstable. If the content is more than 0.3% by weight, the scorching of food materials, seasonings, and the like in a frying pan or a pan increases, and the tendency to produce an unfavorably fried food is also increased. If the HLB is smaller than 11, the addition amount is required to be more than 0.3% by weight, which is not preferable.
Use of a polyglycerol fatty acid ester having a larger HLB is not preferred because oil splashing increases during cooking. In addition,
In the present invention, the polyglycerin fatty acid ester and HLB are 1
It is more preferable to use 1 to 19 sucrose fatty acid esters in combination, and to contain 0.03 to 0.3% by weight in total. Further, the combination ratio of the polyglycerin fatty acid ester and the sucrose fatty acid ester is more preferably such that the polyglycerin fatty acid ester is at least 30% by weight based on the total amount of both.

In short, the seasoning for stir-fry of the present invention contains a flavor component, water and 10 to 50% by weight of fat and oil,
In order to make an O / W type emulsified composition using 0.03-0.3% by weight of polyglycerol fatty acid ester having HLB of 11-19, it is heated together with food materials in a wok or a frying pan or the like. Therefore, it is possible to cook the stir-fry in only one step of mixing.

Furthermore, the seasoning for stir-fry of the present invention is
The average particle size of the oil droplets in the emulsion composition is 30 μm or less, and more preferably 20 μm or less. If it exceeds 30 μm, oil and fat and water jump up during heating and cooking, which is not preferable.

The viscosity of the seasoning of the present invention is from 2,000 to 7,000 centipoise at 20 ° C., more preferably from 3,000 to 6,000 centipoise. 2000
If it is less than centipoise, splashes of fats and oils and water will increase during cooking, and if it exceeds 7000 centipoise, fluidity will be low and it will be difficult to use as a seasoning. Since it is an O / W type emulsified composition having a viscosity in the range of 2,000 to 7000 centipoise, it becomes possible to wrap a food material in the emulsified coating, and to suppress the oozing of water from the food material. The finish of the dish does not become watery.

In the present invention, in order to set the viscosity of the emulsified composition within the above range, carrageenan, xanthan gum, locust bean gum, pectin, tamarind seed gum, guar gum, tragacanth gum, carob bean gum, gellan gum and starches (corn starch, potato starch) One or more selected from the group consisting of starch, modified starch, etc.). Among these gums or thickeners, xanthan gum, tamarind seed gum or locust bean gum is preferred, and a combination of xanthan gum and pectin, xanthan gum and starch is particularly effective.

In order to produce the seasoning of the present invention, a known method can be used for emulsification. That is, the aqueous component is mixed or dissolved to form an aqueous phase, and the oily component is mixed or dissolved to form an oil phase, and the aqueous phase and the oil are heated, if necessary, using a blender, homogenizer, homomixer, or the like. The phases may be mixed and emulsified into an O / W type. In particular, in order to obtain the above-mentioned specific viscosity and average oil droplet particle size, it is preferable to emulsify the aqueous phase and the oil phase by treating them with a homomixer at 2000 rpm or more for 10 minutes or more.

[0021] The method of using the seasoning of the present invention is to prepare the seasoning of the present invention in a cooking utensil such as a wok or a frying pan prior to or together with the appropriately cut food material when cooking the stir-fry. It is only necessary to put and mix while heating as in the case of conventional stir-fry cooking.

[0022]

【Example】

Example 1 A seasoning for stir-fry having the formulation shown in Table 1 was prepared, and the stir-fry was cooked by the following method. In addition, the emulsification of the seasoning is T
The mixture was stirred at 8,000 rpm for 30 minutes at room temperature using a K homomixer (manufactured by Tokushu Kika Kogyo KK). (Cooking method) (1) Put 2 tablespoons of the seasoning for stir-fry in Table 1 into a frying pan. (2) Put 100g of minced pork in a frying pan, fry with seasoning, and cut the cabbage into pieces.
00g, 1 minced green pepper and diagonally cut green onion 1 /
Add 4 servings and fry until vegetables are cooked.

As a result, the seasoning of the present invention has a viscosity of 500
0 centipoise (cps) / 20 ° C., and the average oil droplet particle size was 20 μm. The viscosity was measured using a BM type viscometer under the conditions of rotor No. 3 and 12 rpm, and the oil droplet particle size was determined by observation using a microscope. In addition, the use of the seasoning of the present invention enables the cooking of a stir-fry like a roe enamel in a simplified cooking process, reduces the splash of oils and fats during cooking, and reduces the stickiness of cooking ingredients and seasonings to a frying pan. And the finish of the stir-fry dish did not become watery.

[0024]

[Table 1] (Note) Sunsoft Q-14S (HLB: 14.5) manufactured by Taiyo Kagaku Co., Ltd.

Example 2 A seasoning for stir-fry having the formulation shown in Table 2 was prepared, and the stir-fry was cooked in the same manner as in Example 1. The emulsification of the seasoning was carried out at 8000 rpm using a TK homomixer.
The stirring was performed at 60 ° C. for 0 minute. As a result, the seasoning of the present invention had a viscosity of 2000 cps / 20 ° C. and an average oil droplet particle size of 10 μm. In addition, when the seasoning of the present invention is used, it is possible to cook a stir-fry like a roe enamel in a simplified cooking process, and there is little splashing of oils and fats during cooking, and cooking ingredients in a frying pan, scorching of seasonings, etc. And the finish of the stir-fry dishes did not turn watery.

[0026]

[Table 2] (Note 1) Sunsoft Q-14S (HLB: 14.5) manufactured by Taiyo Kagaku Co., Ltd. (Note 2) DK Ester F160 (HLB: 15) manufactured by Daiichi Kogyo Seiyaku Co., Ltd.

Example 3 A seasoning for stir-fry having the formulation shown in Table 3 was prepared, and the stir-fry was cooked in the same manner as in Example 1. The emulsification of the seasoning was performed using a TK homomixer at 4000 rpm for 3 hours.
The stirring was performed for 0 minutes at room temperature. As a result, the seasoning of the present invention had a viscosity of 6000 cps / 20 ° C. and an average oil droplet diameter of 10 μm. In addition, when the seasoning of the present invention is used, it is possible to cook a stir-fry like a roe enamel in an extremely simplified cooking process, and there is little splashing of oils and fats during cooking, and the cooking ingredients and seasoning are scorched in a frying pan. And the finish of the stir-fry dishes did not turn watery.

[0028]

[Table 3] (Note 1) Sunsoft Q-18S (HLB: 12) manufactured by Taiyo Chemical Co., Ltd. (Note 2) DK Ester F140 (HLB: 13) manufactured by Daiichi Kogyo Seiyaku Co., Ltd.

Comparative Example 1 A seasoning for stir-fry having the formulation shown in Table 4 was prepared.
The stir-fry was cooked in the same manner as described above. The seasoning was emulsified by using a TK homomixer with stirring at 2,000 rpm for 5 minutes at room temperature. As a result, the seasoning of the present invention had a viscosity of 1800 cps / 20 ° C. and an average oil droplet particle size of 60 μm. In addition, when the seasoning of the present invention was used, there were many splashes of fats and oils and water during heating.

[0030]

[Table 4] (Note) Sunsoft Q-18S (HLB: 12) manufactured by Taiyo Chemical Co., Ltd.

Comparative Example 2 The ingredients of the formulations shown in Table 5 were mixed to prepare a seasoning for stir-fry, and the stir-fry was cooked by the following cooking method. In addition, the seasoning of this comparative example is equivalent to the seasoning for water-based stir-fries containing the flavor component described in the section of the prior art. (Cooking method) (1) Heat the oil and mix it into a frying pan. (2) Put 100g of minced pork in a frying pan and fry. When the fire has passed, add 100g of diced cabbage, 1 piece of green pepper and 1/4 of long leek, and fry until vegetables are cooked. (3) 2 tablespoons of the seasonings shown in Table 5 immediately before the vegetables are cooked
Mix in a bowl, entangled with meat and vegetables.

As a result, as compared with Examples 1 to 3, the cooking process in this comparative example is complicated, and there are many splashes of oils and fats during cooking, and the cooking ingredients and seasonings are more frequently burnt to the frying pan. And the finish of the stir-fry dish became watery. The viscosity of the water-based seasoning for stir-fry of this comparative example was 1000 cps / 20 ° C. or less.

[0033]

[Table 5]

Evaluation Example Table 6 shows the results of evaluation of the following four items for Examples 1, 2, and 3 and Comparative Examples 1 and 2 by a specialized panel of 10 persons. (A) The degree of simplification of the cooking process (b) The splash of oil and fat during cooking (c) The scorching of cooking ingredients and seasonings in a frying pan (d) The wateriness of the finished dish

[0035]

[Table 6]

Note: The evaluation items are rated according to the following criteria.
The results are shown by the average score of 10 specialized panels. (1) The degree of simplification of the cooking process is greatly simplified 5 points Somewhat simplified 4 points Neither can be said 3 points Not much simplified 2 points Not simplified at all 1 Points (2) The splash of oil and fat during cooking, (3) The scorching of cooking ingredients and seasonings in a frying pan, and (4) The wateriness of the finished dish is very low 5 points 4 points slightly low I can't say either 3 points Somewhat 2 points Very much 1 point

[0037]

The use of the seasoning for stir-fry of the present invention greatly simplifies the step of cooking the stir-fry. That is, stir-fry cooking can be performed in a single step of simply mixing in a wok or a frying pan or the like together with food materials while heating. Moreover,
There is little splashing of oils and fats during heating cooking, there is little scorching of cooking ingredients and seasonings in woks or frying pans, and the finish of stir-fry dishes is less watery.

Claims (4)

(57) [Claims] 1. An O / W emulsion composition containing a flavor component, comprising 10 to 50% by weight of an edible oil and fat and HL.
B is a polyglycerol fatty acid ester having 11 to 19
Containing 0.3 to 0.3% by weight and having a viscosity of 2000 to 7
2,000 centipoise / 20 ° C., and a seasoning for stir-fry, comprising the emulsified composition having an average oil droplet particle size of 30 μm or less. 2. A polyglycerol fatty acid ester having an HLB of 11 to 17 and a sucrose fatty acid ester having an HLB of 11 to 19 are used in combination.
The seasoning for stir-fry according to claim 1, which is contained by weight%. 3. The composition according to claim 1, which comprises one or more selected from the group consisting of carrageenan, xanthan gum, locust bean gum, pectin, tamarind seed gum, guar gum, tragacanth gum, carob bean gum, gellan gum and starches. 2. The seasoning for stir-fry according to 2. 4. The seasoning for stir-fried food according to claim 1, which comprises xanthan gum and pectin or starch.