JP3162411U - Container seasoning liquid seasoning - Google Patents
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Abstract
【課題】液体調味料から削り節を分離しやすくするための不織布パックや、包装容器内で液体調味料と削り節を分離するためのフィルターを不要として、包装容器の構造を簡略化し、また包装容器から削り節入り液体調味料の取出しと、該液体調味料から削り節の分離を容易なものとし、しかも新鮮な削り節風味を濃厚に有する液体調味料が得られる包装容器を得る。【解決手段】包装容器１に、調味液２と、厚さ０．５〜３．５ｍｍ、面積が６〜３６ｃｍ２であるシート状削り節３とを充填密封し、品温１２０℃で、２０分間加圧加熱殺菌して課題の容器詰め削り節入り液体調味料を得る。【選択図】図１[PROBLEMS] To simplify the structure of a packaging container by eliminating the need for a non-woven fabric pack for facilitating separation of a shaving knot from a liquid seasoning and a filter for separating the liquid seasoning and shaving knot in the packaging container. Taking out the liquid seasoning containing the shaving knot and separating the shaving knot from the liquid seasoning easily, and providing a packaging container capable of obtaining a liquid seasoning having a fresh shaving knot flavor. A packaging container 1 is filled and sealed with a seasoning liquid 2 and a sheet-shaped shaving node 3 having a thickness of 0.5 to 3.5 mm and an area of 6 to 36 cm2, and heated at a product temperature of 120 ° C. for 20 minutes. Sterilize by pressure and heat to obtain the liquid seasoning with the stuffed container. [Selection] Figure 1
Description
本考案は、容器詰め削り節入り液体調味料の改良に関し、特に液体調味料から削り節を分離しやすくするための不織布パックや、包装容器内で液体調味料と削り節を分離するためのフィルターを不要として、包装容器の構造を簡略化し、また包装容器から削り節入り液体調味料の取出しと、該液体調味料から削り節の分離を容易なものとし、しかも新鮮な削り節風味を濃厚に有する液体調味料が得られる包装容器に関する。 The present invention relates to the improvement of liquid seasoning containing container-packed knots, and particularly eliminates the need for a non-woven pack for making it easier to separate the knots from the liquid seasoning and a filter for separating the liquid seasonings and knots in the packaging container. Simplifies the structure of the packaging container, and makes it easy to remove the liquid seasoning containing the shaving knot from the packaging container and to separate the shaving knot from the liquid seasoning, and to obtain a liquid seasoning having a fresh shaving knot flavor. Related to the packaging container.
従来、レトルトパウチに、液体調味料とだし用原料を入れてレトルト装置で殺菌した調味液パック（例えば、特許文献１参照）や、レトルトパウチに、液体調味料と、厚みが０．１ｍｍ以上、０．４ｍｍ未満の範囲にあり、大きさが１６メッシュオン（目開き約１．３ｍｍ）、４メッシュパス（目開き約５．５ｍｍ）の範囲にある削り節を充填密封し、品温１２０℃で、２０分間加圧加熱殺菌して削り節含有炊飯用液体調味料（例えば、特許文献２参照）を得ることが知られている。
しかし、これらの発明は、塊状、粒状あるいは粉末状削り節を利用するものであり、目視できる程度の無数の削り節が液体調味料中に混入し、また取除くことが容易でないので、料理の美観を損ない、舌触りが悪くなったり、不快感を与え、大きな欠点を有する。そのため、上記炊飯用液体調味料では、削り節の大きさを限定している。
一方、このような欠点を解消するため、図２（ａ）に示したように、削り節３を、中容器（不織布パック）６に収容封止した後、調味液２と共に外容器（包装容器）１に収容密封した、だし素材入り液体だしパック（例えば、特許文献１、３および４参照）が知られている。また、図２（ｂ）〜（ｄ）に示したように、注出開口部４付きの包装容器１に、削り節３と調味液２とを収容密封し、該調味液２と注出開口部４の間にフィルター５を介装し、液体調味料から削り節を分離しやすくした、だし素材入り液体だしパック（例えば、特許文献３および４参照）が知られている。
しかし、これらのだしパックは、液体調味料から削り節を分離しやすくするための不織布パック６や、包装容器内で液体調味料と削り節を分離するためのフィルター５を装着したりすることを余儀なくされ、容器の構造が複雑となる大きな欠点を有する。
Conventionally, in a retort pouch, a liquid seasoning and a raw material for dashi are put in a seasoning liquid pack (see, for example, Patent Document 1) sterilized by a retort device, and in a retort pouch, a liquid seasoning and a thickness of 0.1 mm or more, Filling and sealing a cutting node in a range of less than 0.4 mm, a size of 16 mesh on (aperture approximately 1.3 mm), 4 mesh pass (aperture approximately 5.5 mm), at a product temperature of 120 ° C. In addition, it is known that a liquid seasoning for cooking rice containing shavings (for example, refer to Patent Document 2) is obtained by sterilization under pressure for 20 minutes.
However, these inventions use lump, granule or powdery knots, and countless knots that can be seen are mixed in the liquid seasoning and are not easy to remove. It has a major drawback. Therefore, in the above-mentioned liquid seasoning for cooking rice, the size of the shaving node is limited.
On the other hand, in order to eliminate such disadvantages, as shown in FIG. 2A, the
However, these dashi packs are inevitably equipped with a non-woven pack 6 for easily separating the shavings from the liquid seasoning and a filter 5 for separating the liquid seasoning and the shavings in the packaging container. , It has a major disadvantage that the structure of the container becomes complicated.
本考案は、液体調味料から削り節を分離しやすくするための不織布パックや、包装容器内で液体調味料と削り節を分離するためのフィルターを装着したりすることを不要とし、包装容器の構造が非常に簡単で、また包装容器から削り節入り液体調味料の取出しと、該液体調味料から削り節の分離が容易であって、しかも新鮮な削り節風味を濃厚に有する容器詰め液体調味料を得ることを目的とする。 The present invention eliminates the need for a non-woven pack for making it easier to separate the shaving knot from the liquid seasoning and a filter for separating the liquid seasoning from the shaving knot in the packaging container. It is very simple, and it is easy to take out a liquid seasoning containing a shaving knot from a packaging container, and to separate the shaving knot from the liquid seasoning, and to obtain a container-packed liquid seasoning having a fresh shaving knot flavor. Objective.
本考案は、上記課題を解決するものであって、即ち包装容器１と、その内部に充填密封された調味液２とシート状削り節３とからなり、該削り節が厚さ０．５〜３．５ｍｍ、面積が６〜３６ｃｍ２である容器詰め削り節入り液体調味料である。
The present invention solves the above-mentioned problems, that is, the packaging container 1, the
図１において、包装容器１としては、フィルム状袋容器、ペットボトル容器、ビン容器、缶容器等任意の容器が挙げられる。またフィルム状袋容器としては、レトルトパウチやスタンディングパウチなどが挙げられる。 In FIG. 1, examples of the packaging container 1 include a film-like bag container, a plastic bottle container, a bottle container, and a can container. Examples of the film-like bag container include a retort pouch and a standing pouch.
液体調味料としては、麺つゆ、鍋つゆなどが挙げられる。これらは通常の麺つゆ、または鍋つゆの製造法に従い調製されたそれらが挙げられる。 Examples of liquid seasonings include noodle soup and hot pot soup. These include normal noodle soup or those prepared according to the method for making hot pot soup.
シート状削り節としては、かつお、さば、まぐろ等の魚類について、その頭、内臓等を除去し、煮熟によってたん白質を凝固させた後冷却し、水分が２６％以下になるようにくん乾したもの（荒節）、または、荒節（かつおにあっては、表面を削ったもの）にかび付けをしたもの（枯れ節）をシート状に削ったものが挙げられる。 As a sheet-shaped shaving node, fish such as bonito, mackerel, tuna, etc., its head, internal organs, etc. were removed, the protein was solidified by ripening and then cooled, and dried to a moisture content of 26% or less. A thing (rough knot) or a thing knotted to a rough knot (the surface of which the bonito is cut) (dead knot) is cut into a sheet.
そしてシート状削り節の厚さは、厚さ０．５ｍｍ〜３．５ｍｍのシート状に削ったものであることが必要である。
すなわち、０．５ｍｍ未満であるときは、だしを抽出したときの風味が好ましくなく、また反対に３．５ｍｍを超えるときは、だしを十分抽出できないので好ましくない。
And the thickness of a sheet-like cutting node needs to be what was shaved into the sheet form of thickness 0.5mm-3.5mm.
That is, when it is less than 0.5 mm, the flavor when extracting the dashi is not preferable, and when it exceeds 3.5 mm, the dashi cannot be sufficiently extracted, which is not preferable.
また、削り節の面積を６ｃｍ２以上、特に１０〜３６ｃｍ２とすることも重要である。６ｃｍ２未満では、無数の削り節を液体調味料中に混入させることになり、液体調味料から削り節を取除くことが容易でなくなり、また、驚くべきことに良好な削り節特有の風味が濃厚に有する液体調味料を得ることができないことが判明した。反対に３６ｃｍ２を超えると、包装容器への充填が容易でなくなるので好ましくない。上記シート状削り節のうち、特に、荒節、または枯れ節を、軸（縦長）方向に、あるいは軸に対し斜め方向に、シート状に削った長楕円形をした削り節は、可撓性があって丈夫であり、全周にわたって微細な凹凸を有するため、箸などで摘み易く、外観が非常に美しく、高品質、高級感が得られるので非常に好ましい。 Also, the area of Kezuribushi 6 cm 2 or more, it is also important particularly with 10~36cm 2. If it is less than 6 cm 2 , countless shavings will be mixed in the liquid seasoning, and it will not be easy to remove shavings from the liquid seasoning, and surprisingly a good shavings-specific flavor will be concentrated. It turned out that liquid seasonings could not be obtained. On the other hand, if it exceeds 36 cm 2 , filling into the packaging container is not easy, which is not preferable. Among the above-mentioned sheet-shaped shaving nodes, in particular, the ellipse-shaped shaving nodes in which rough or dead joints are cut into a sheet shape in the axial (longitudinal) direction or in an oblique direction with respect to the axis are flexible. It is very preferable because it is durable and has fine irregularities on the entire circumference, so that it can be easily picked with chopsticks, the appearance is very beautiful, and a high quality and high quality feeling can be obtained.
液体調味料中における削り節の含有量は、０．２〜５％（ｗ／ｗ）が好ましい。含有量が０．２％（ｗ／ｗ）未満では、削り節特有の風味が乏しく、反対に５％（ｗ／ｗ）を超えると、削り節の風味が濃すぎるため好ましくない。 The content of the shaving node in the liquid seasoning is preferably 0.2 to 5% (w / w). If the content is less than 0.2% (w / w), the flavor specific to the shaving node is poor, whereas if it exceeds 5% (w / w), the flavor of the shaving node is too dark, which is not preferable.
液体調味料中、厚さ０．５〜３．５ｍｍ、面積が６〜３６ｃｍ２である削り節を１〜２５枚添加するときは、取除くとしてもその操作は容易であり、得られた液体調味料は使用時に削り節が液体調味料中に混入して来ないので、料理などが、美観を呈し、削り節に由来する、舌触り、風味の劣化、不快感が解消される。 When 1 to 25 shaving nodes having a thickness of 0.5 to 3.5 mm and an area of 6 to 36 cm 2 are added in the liquid seasoning, the operation is easy even if they are removed, and the obtained liquid seasoning Since the shavings are not mixed in the liquid seasoning during use, the food has a beautiful appearance, and the texture, flavor deterioration and discomfort derived from the shavings are eliminated.
本考案によれば、液体調味料から削り節を分離しやすくするための不織布パックや、包装容器内で液体調味料と削り節を分離するためのフィルターを不要として、包装容器の構造を簡略化し、また包装容器から削り節入り液体調味料の取出しと、該液体調味料から削り節の分離を容易なものとし、しかも新鮮な削り節風味を濃厚に有する、容器詰め削り節入り液体調味料が得られる。 According to the present invention, the structure of the packaging container is simplified by eliminating the need for a non-woven fabric pack for facilitating separation of the shaving knot from the liquid seasoning and a filter for separating the liquid seasoning from the shaving knot in the packaging container. The liquid seasoning with shaving knots can be easily taken out from the packaging container, and the separation of the shaving knots from the liquid seasoning can be facilitated, and the liquid seasoning with the shaving knots can be obtained.
以下、実施例を示して本考案をより具体的に説明する。 Hereinafter, the present invention will be described more specifically with reference to examples.
（１）麺つゆ用かえしの調製
濃口醤油２００ｇ、砂糖８０ｇ、水４５０ｇ、グルタミン酸ナトリウム４ｇを混和し、乳酸でｐＨを４．８に調整した後、水を用いて１０００ｇとし、麺つゆ用かえしを調製した。
（２）削り節
原料の鰹荒節を水に浸漬した後、蒸し器で１００℃にて３０分間蒸して水戻しを行ない、削り機にかけて、軸方向にシート状に削り、全周にわたって微細な凹凸を有し、厚さ０．８〜１．２ｍｍ、幅約２ｃｍ、長さ約１０ｃｍ、面積約２０ｃｍ２の長楕円形を有するシート状削り節を得た。
（３）容器詰め削り節入り液体調味料の製造
包装容器１（縦２４ｃｍ、横１６ｃｍ、容量７５０ｍｌのフィルム状平袋）に、調味液２（麺つゆ用かえし）と、シート状削り節３とを充填密封し、品温１２０℃で、２０分間加圧加熱殺菌して、図１に示すごとき容器詰め削り節入り液体調味料を得た。
(1) Preparation of maple soup for noodle soup 200g thick soy sauce, 80g sugar, 450g water and 4g sodium glutamate are mixed and adjusted to pH 4.8 with lactic acid. Prepared.
(2) Grinding node After immersing the rough knot of the raw material in water, steam it in a steamer at 100 ° C. for 30 minutes to return it to water, and cut it into a sheet shape in the axial direction using a shaving machine. Thus, a sheet-shaped shaving node having an elliptical shape having a thickness of 0.8 to 1.2 mm, a width of about 2 cm, a length of about 10 cm, and an area of about 20 cm 2 was obtained.
(3) Manufacture of liquid seasoning with container-packed knots Filled packaging container 1 (film-shaped flat bag 24 cm long, 16 cm wide, 750 ml capacity) with seasoning liquid 2 (meat for noodle soup) and sheet-
[実施例２−１〜２−３、比較例２−１〜２−２] [Examples 2-1 to 2-3, Comparative Examples 2-1 to 2-2]
（シート状削り節の厚さと麺つゆの風味との関係）
実施例１の麺つゆ用かえし９７５ｇ、および、表１に記載した厚さを有する幅約２ｃｍ、長さ約１０ｃｍの長楕円形を有するシート状削り節約２５ｇ（約２．５％ｗ／ｗ）を容量１０００ｍｌのレトルトスタンディングパウチに充填密封し、１２０℃、２０分間加圧加熱殺菌（レトルト処理）して、５種類の容器詰め削り節入り液体調味料（麺つゆ）を得た。
(Relationship between the thickness of the sheet-shaped shaving and the flavor of noodle soup)
975 g of noodle soup stock of Example 1, and 25 g (about 2.5% w / w) of sheet-like shavings having a long ellipse having a thickness of about 2 cm and a length of about 10 cm having the thicknesses described in Table 1. Was filled and sealed in a 1000 ml capacity retort standing pouch, and sterilized by heating (retort treatment) at 120 ° C. for 20 minutes to obtain 5 kinds of liquid seasonings (noodle soup) with stuffed knots.
（容器詰め削り節入り液体調味料（麺つゆ）の官能検査）
官能検査は、パネル数２０名、５段階評価とした。
５段階評価は、５点：良い、４点：やや良い、３点：普通、２点：やや悪い、１点：悪いとし、２０名の平均値をとり、評点３．５以上を適正範囲とした。結果を表１に示す。
(Sensory inspection of container seasoned liquid seasoning (noodle soup))
The sensory test was performed with 5 panels and 20 panelists.
The five-level evaluation is 5 points: good, 4 points: somewhat good, 3 points: normal, 2 points: somewhat bad, 1 point: bad, take an average value of 20 people, and a rating of 3.5 or higher is the appropriate range did. The results are shown in Table 1.
表１の結果より、シート状削り節の厚さが、０．５ｍｍ以上３．５ｍｍ以下のとき、容器詰め削り節入り液体調味料（麺つゆ）は、新鮮な削り節の風味を濃厚に有することがわかる。一方、０．５ｍｍ未満の厚さでは、雑味が感じられ、３．５ｍｍを超える厚さでは、十分にだしが抽出されずに、削り節の風味が弱くなることがわかる。 From the results of Table 1, it can be seen that when the thickness of the sheet-like shaving node is 0.5 mm or more and 3.5 mm or less, the liquid seasoning with noodle filling (noodle soup) has a rich flavor of fresh shaving node. . On the other hand, when the thickness is less than 0.5 mm, a miscellaneous taste is felt, and when the thickness exceeds 3.5 mm, the soup stock is not sufficiently extracted, and it is understood that the flavor of the shaving node becomes weak.
[実施例３−１〜３−３、比較例３−１〜３−２] [Examples 3-1 to 3-3, Comparative examples 3-1 to 3-2]
（シート状削り節の添加量と麺つゆの風味の関係）
実施例１の麺つゆ用かえし９７５ｇ、および、表２に記載した添加量になるように、厚さ約１ｍｍのシート状削り節を容量１０００ｍｌのレトルトスタンディングパウチに充填密封し、１２０℃、２０分間加圧加熱殺菌（レトルト処理）して、５種類の容器詰め削り節入り液体調味料（麺つゆ）を得た。
(Relationship between the amount of sheet-shaped shaving and added noodle soup flavor)
The noodle soup stock 975 g of Example 1 and the addition amount shown in Table 2 were filled and sealed in a retort standing pouch having a capacity of about 1 mm in thickness, and heated at 120 ° C. for 20 minutes. By pressure-heat sterilization (retort treatment), five kinds of container seasoned liquid seasonings (noodle soup) were obtained.
容器詰め削り節入り液体調味料（麺つゆ）の官能検査は、実施例２と同様な方法で行った。結果を表２に示す。 The sensory test of the container-filled knotted liquid seasoning (noodle soup) was performed in the same manner as in Example 2. The results are shown in Table 2.
表２の結果から、０．２％未満および５．０％を越えると、削り節特有の風味が劣ることがわかる。これに対し、削り節の配合割合が０．２〜５．０％であるときは、良好な削り節の風味を有することがわかる。 From the results in Table 2, it can be seen that when the content is less than 0.2% and exceeds 5.0%, the flavor peculiar to the shaving node is inferior. On the other hand, when the compounding ratio of the shaving node is 0.2 to 5.0%, it can be seen that the shaving node has a good taste of shaving node.
[実施例４−１〜４−２、比較例４−１〜４−２] [Examples 4-1 to 4-2, Comparative examples 4-1 to 4-2]
（シート状削り節一片当たりの面積と麺つゆの風味、および、削り節の分離のし易さとの関係）
実施例１の麺つゆ用かえし９７５ｇ、および、表３に記載した寸法に切断した、厚さ約１ｍｍのシート状削り節約２５ｇ（約２．５％ｗ／ｗ）を容量１０００ｍｌのレトルトスタンディングパウチに充填密封し、１２０℃、２０分間加圧加熱殺菌（レトルト処理）して、４種類の容器詰め削り節入り液体調味料（麺つゆ）を得た。
(Relationship between the area per sheet-shaped shaving section, the flavor of noodle soup, and the ease of separating the shaving section)
975 g of noodle soup bark of Example 1 and 25 g (about 2.5% w / w) of a 1 mm thick sheet-shaped cutting cut into the dimensions shown in Table 3 in a 1000 ml capacity retort standing pouch Filled and sealed, and sterilized under pressure and heat (retort treatment) at 120 ° C. for 20 minutes to obtain four types of liquid seasonings (noodle soup) containing stuffed containers.
容器詰め削り節入り液体調味料（麺つゆ）の官能検査は、実施例２と同様な方法で行った。また、液体調味料から削り節の分離のし易さについては、容器詰め削り節入り液体調味料（麺つゆ）のスタンディングパウチ上端部を水平方向にハサミで切断して全開し、逆さまにして鍋に空け、箸を使用して削り節を分離した。結果を表３に示す。 The sensory test of the container-filled knotted liquid seasoning (noodle soup) was performed in the same manner as in Example 2. In addition, regarding the ease of separating the shavings from the liquid seasoning, cut the top end of the standing pouch of the liquid seasoning (noodle soup) containing the container filling shavings with scissors in the horizontal direction, open it upside down, and leave it in the pan. , Using chopsticks to separate the shaving clause. The results are shown in Table 3.
表３の結果から、６ｃｍ２未満では、必要な削り節の量を満たすために無数の削り節が必要になるために、液体調味料から削り節を分離することが容易でない。また、削り節特有の風味が劣ることがわかる。これに対し、削り節の面積が６ｃｍ２以上であれば、良好な削り節の風味を濃厚に有し、しかも使用時に削り節を容易に取り除くことができるので、料理などが、美観を呈することがわかる。 From the results of Table 3, if the number is less than 6 cm 2 , an infinite number of shavings are required to satisfy the required shaving amount, and therefore it is not easy to separate the shavings from the liquid seasoning. Moreover, it turns out that the flavor peculiar to a shaving node is inferior. On the other hand, if the area of the shaving node is 6 cm 2 or more, it has a good shaving node flavor and can easily be removed during use, so that it can be seen that dishes and the like have an aesthetic appearance.
（鍋つゆでの効果を確認する実施例）
濃口醤油５０ｇ、砂糖１５ｇ、水５００ｇ、グルタミン酸ナトリウム３ｇを混和し、水を用いて１０００ｇとして鍋つゆ用かえしを調製した。厚さ０．８〜１．２ｍｍ、幅約２ｃｍ、長さ約１０ｃｍ、面積約２０ｃｍ２の長楕円形のシート状かつお削り節約１０ｇ（約１．０％ｗ／ｗ）を上記鍋つゆ９９０ｇとともに容量１０００ｍｌのレトルトスタンディングパウチに入れ、開口部を液密的にヒートシールし、１２０℃、２０分間加圧加熱殺菌（レトルト処理）して容器詰め削り節入り鍋つゆを得た。
この容器詰め削り節入り鍋つゆを開封し土鍋に入れ、白菜、白ねぎ、および、鶏もも肉とともに常法に従ってよせ鍋を調製したところ、削り節特有の風味が濃厚に有していた。また、液体調味料から削り節を分離することが容易であった。
(Example to confirm the effect of hot pot soup)
50 g of concentrated soy sauce, 15 g of sugar, 500 g of water, and 3 g of sodium glutamate were mixed, and a pot sauce was prepared as 1000 g using water. 10 g (about 1.0% w / w) of a long oval sheet with a thickness of 0.8 to 1.2 mm, a width of about 2 cm, a length of about 10 cm, and an area of about 20 cm 2 together with 990 g of the pot soup It put into a 1000 ml capacity retort standing pouch, and the opening was liquid-sealed and heat-sterilized at 120 ° C. for 20 minutes (retort treatment) to obtain a pan soup with stuffed containers.
When this container-packed chopped pot soup was opened and placed in an earthen pot and prepared with a Chinese cabbage, white onion, and chicken thighs according to the usual method, the flavor unique to the cut chopsticks was concentrated. It was also easy to separate the shaving node from the liquid seasoning.
１・・・包装容器、２・・・調味液、３・・・削り節、４・・・注出開口部、５・・・フィルター、６・・・中容器 DESCRIPTION OF SYMBOLS 1 ... Packaging container, 2 ... Seasoning liquid, 3 ... Shaving node, 4 ... Discharge opening part, 5 ... Filter, 6 ... Medium container
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