JP4275605B2 - Instant consomme soup seasoning - Google Patents
Instant consomme soup seasoning Download PDFInfo
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- JP4275605B2 JP4275605B2 JP2004277846A JP2004277846A JP4275605B2 JP 4275605 B2 JP4275605 B2 JP 4275605B2 JP 2004277846 A JP2004277846 A JP 2004277846A JP 2004277846 A JP2004277846 A JP 2004277846A JP 4275605 B2 JP4275605 B2 JP 4275605B2
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- 235000014347 soups Nutrition 0.000 title claims description 80
- 235000011194 food seasoning agent Nutrition 0.000 title claims description 36
- 239000000284 extract Substances 0.000 claims description 64
- 241000234282 Allium Species 0.000 claims description 60
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 60
- 241001465754 Metazoa Species 0.000 claims description 33
- 239000007787 solid Substances 0.000 claims description 33
- 239000012138 yeast extract Substances 0.000 claims description 27
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 24
- 229940041514 candida albicans extract Drugs 0.000 claims description 21
- 239000002245 particle Substances 0.000 claims description 20
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 4
- 239000011259 mixed solution Substances 0.000 claims description 3
- 241000227653 Lycopersicon Species 0.000 claims 3
- 239000000243 solution Substances 0.000 claims 1
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- 239000000796 flavoring agent Substances 0.000 description 21
- 235000019634 flavors Nutrition 0.000 description 21
- 238000000034 method Methods 0.000 description 15
- 239000002994 raw material Substances 0.000 description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 9
- 238000010438 heat treatment Methods 0.000 description 9
- 239000007788 liquid Substances 0.000 description 7
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- 241000287828 Gallus gallus Species 0.000 description 6
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- 239000000419 plant extract Substances 0.000 description 4
- 235000013547 stew Nutrition 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
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- 210000000988 bone and bone Anatomy 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- PFRGXCVKLLPLIP-UHFFFAOYSA-N diallyl disulfide Chemical compound C=CCSSCC=C PFRGXCVKLLPLIP-UHFFFAOYSA-N 0.000 description 2
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- 239000004375 Dextrin Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
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- 239000006072 paste Substances 0.000 description 1
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Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Description
本発明は、即席コンソメスープの原料として用いる調味料に関し、詳しくは動物エキスや酵母エキス特有のエキス臭や加熱臭が殆どなく、生の玉葱の好ましい風味と煮込み感をコンソメスープに付与することのできる、液状又は固状の即席コンソメスープ調味料に関する。 The present invention relates to a seasoning used as a raw material for instant consomme soup, and in particular, there is almost no extract odor or heat odor peculiar to animal extracts and yeast extracts, and it gives consomme soup a preferable flavor and a feeling of stew of raw onion. The present invention relates to a liquid or solid instant consomme soup seasoning.
コンソメスープは、高級料理店でも一般家庭でも広く食されている洋風の透明なスープである。一般的なコンソメスープの製法としては、まず動物原料（肉、骨等）と植物原料（生野菜、スパイス等）に水を加えて火にかけ、２〜数時間微沸騰状態においてブイヨンを抽出する。ブイヨンは、西洋料理においてスープ、ソース類又は各種料理のだし汁として使用されている。このブイヨンに、さらに動物原料（肉、骨等）と植物原料（生野菜、スパイス等）を加えて火にかけ、２〜数時間微沸騰状態において灰汁を丁寧に取り除きながらブイヨンを抽出したものを、濾布等で濾すことによりコンソメスープが作られる。このコンソメスープを冷却後、卵白を加え加熱し狭雑物又は灰汁を凝固する卵白に吸着させ、濾布等で濾過することにより、より清澄なコンソメスープを得ることができる。 Consomme soup is a Western-style transparent soup that is widely eaten at high-end restaurants and at home. The preparation of general consomme soup, first animal raw materials (meat, bone, etc.) by adding water to the plant material (raw vegetables, spices, etc.) applied to the fire, to extract the broth in a couple of hours fine-boiling state 2. Bouillon is used as a soup, a sauce or a soup stock in various dishes in Western cuisine. To this bouillon, add animal raw materials (meat, bones, etc.) and plant raw materials (raw vegetables, spices, etc.) and ignite them, and extract the bouillon while carefully removing lye in a slight boiling state for 2 to several hours. Consomme soup is made by filtering with filter cloth. After cooling this consomme soup, egg whites are added and heated to adsorb to the egg whites which coagulate the trash or lye, and filtered with a filter cloth or the like to obtain a clearer consomme soup.
上記の方法により得られたコンソメスープは、原料中に含まれる、渋み、にがみ、えぐみ又は不快臭等がなく、動物原料や植物原料に由来する複雑なフレーバーと、じっくり煮込んだことで生じるまろやかなコク、いわゆる煮込み感を有する洋風の清澄で美味なスープである。しかし、この方法ではコンソメスープを作るのに多大な時間と手間を要し、かつ大量の廃棄物が生じるという欠点を有しており、即席コンソメスープとして大量生産には不適当な方法である。 The consomme soup obtained by the above method has no astringency, bittern, puffy or unpleasant odor, etc. contained in the raw material, and is carefully simmered with complex flavors derived from animal raw materials and plant raw materials. The resulting mellow rich, so-called simmered Western-style, clear and delicious soup. However, this method has the disadvantages that it takes a lot of time and labor to produce a consomme soup, and a large amount of waste is generated, which is an unsuitable method for mass production as an instant consomme soup.
また、大量生産が必要な場合においては、動物エキス、植物エキス又は酵母エキス等の天然エキスに食塩や糖類等の調味料をブレンドした市販のコンソメスープの素を用いることが多いが、この場合、抽出の手間はかからないものの、エキス特有の不快な臭いを抑えるために加えられる不自然な香辛料や香料の香りが強く、かつ煮込み感が弱いため、上記コンソメスープに比べると品質が劣るという欠点を有している。 In addition, when mass production is necessary, it is often used a commercially available consomme soup that is a natural extract such as animal extract, plant extract or yeast extract blended with seasonings such as salt and sugar. Although it does not take time to extract, it has the disadvantage that the quality is inferior compared to the above consomme soup because of the strong smell of unnatural spices and fragrances added to suppress the unpleasant odor peculiar to the extract and the weakness of stew. is doing.
上記したような欠点を改善するために、これまでにも様々な方法が工夫されており、例えば動物原料や植物原料を加熱して、スープにまろやかな風味を付与するという方法がある。特に玉葱においては、生のままでは刺激臭や辛味が強いため、玉葱を９０〜１００℃で５〜１２０分間蒸煮することによって玉葱に好ましい煮込み風味と素材感を付与できるという方法が知られている（例えば、特許文献１参照）。しかし、この方法では、玉葱は蒸煮により、甘みが強くなると同時に玉葱独特の加熱臭が発生し、すっきりした味を出したいコンソメスープには適切ではない。
また、動物エキスと植物エキスを混合して８０〜１００℃で１５分以上加熱するブイヨンの製造法が知られている（例えば、特許文献２参照）。しかし、この方法では、スープにまろやかさを付与する事はできるが、加熱臭が生じたり、風味がまとまりすぎて単調になってしまう等の欠点を有しており、コンソメスープの複雑な風味を完全に再現させるには至っていない。
Moreover, the manufacturing method of the bouillon which mixes an animal extract and a plant extract and heats at 80-100 degreeC for 15 minutes or more is known (for example, refer patent document 2). However, this method can add mellowness to the soup, but it has drawbacks such as the generation of a heated odor and the flavor becoming too monotonous, resulting in the complex flavor of consomme soup. It has not been fully reproduced.
本発明は、動物エキス、植物エキス又は酵母エキス特有のエキス臭や加熱臭を殆ど有することなく、玉葱の好ましい風味と煮込み感を有するコンソメスープのもととなる液状又は固状のコンソメスープ調味料を提供することを目的とする。 The present invention is a liquid or solid consomme soup seasoning that is a source of consomme soup having a preferred flavor and boiled sensation of onion, having almost no extract odor or heat odor peculiar to animal extracts, plant extracts or yeast extracts. The purpose is to provide.
本発明者らは、上記課題の解決につき鋭意工夫を重ねた結果、動物エキス、酵母エキス、トマトエキス及び摩り下ろした生の玉葱を特定の比率で組み合わせることにより、上記課題を解決できることを見出した。この知見に基づきさらに研究を進め本発明を完成するに至った。 As a result of intensive efforts to solve the above problems, the present inventors have found that the above problems can be solved by combining animal extracts, yeast extracts, tomato extracts, and raw raw onions at a specific ratio. . Based on this knowledge, further research has been made and the present invention has been completed.
すなわち、本発明は、
（１） 摩り下ろした生の玉葱と、動物エキス及び／又は酵母エキス液とを含有することを特徴とする即席コンソメスープ調味料、
（２） 摩り下ろした生の玉葱の粒子径が５ｍｍ以下であることを特徴とする前記（１）に記載の即席コンソメスープ調味料
（３） 動物エキス及び／又は酵母エキスの固形分と摩り下ろした生の玉葱の固形分との質量比率が２５：１〜０．５：１の範囲であることを特徴とする前記（１）又は（２）に記載の即席コンソメスープ調味料、
（４） さらにトマトエキスが配合されていることを特徴とする前記（１）〜（３）のいずれかに記載の即席コンソメスープ調味料、
（５） 動物エキス及び／又は酵母エキス及びトマトエキスの固形分と摩り下ろした生の玉葱の固形分との質量比率が３０：１〜１：１の範囲である前記（４）に記載の即席コンソメスープ調味料、及び
（６） 動物エキス及び／又は酵母エキスの固形分とトマトエキスの固形分との質量比率が１０：１〜１：１の範囲であることを特徴とする前記（５）に記載の即席コンソメスープ調味料、
に関する。
That is, the present invention
(1) Instant consomme soup seasoning characterized by containing raw onion, and animal extract and / or yeast extract liquid,
(2) The instant consomme soup seasoning according to (1) above, wherein the particle size of the ground raw onion is 5 mm or less and the solid content of the animal extract and / or yeast extract Instant consomme soup seasoning as described in (1) or (2) above, wherein the mass ratio of the raw onion to the solid content is in the range of 25: 1 to 0.5: 1
(4) The instant consomme soup seasoning according to any one of (1) to (3), further comprising a tomato extract,
(5) The instant according to (4), wherein the mass ratio of the solid content of the animal extract and / or yeast extract and tomato extract to the solid content of the raw raw onion is in the range of 30: 1 to 1: 1. Consomme soup seasoning, and (6) The mass ratio of the solid content of the animal extract and / or yeast extract and the solid content of the tomato extract is in the range of 10: 1 to 1: 1, (5) Instant consomme soup seasoning as described in
About.
本発明によれば、動物エキス、植物エキス又は酵母エキス特有のエキス臭や加熱臭が殆どなく、生の玉葱が有する好ましい風味を有する液状又は固状のコンソメスープ調味料を得る事ができる。
本発明のコンソメスープ調味料を用いることにより、風味品質の高いコンソメスープを提供できる。
According to the present invention, it is possible to obtain a liquid or solid consommé soup seasoning that has almost no extract odor or heat odor peculiar to animal extracts, plant extracts, or yeast extracts, and has a preferred flavor of raw onions.
By using the consomme soup seasoning of the present invention, a consomme soup with high flavor quality can be provided.
以下、本発明の実施の最良の形態を説明する。
本発明は、摩り下ろした生の玉葱を含有することを特徴とする即席コンソメスープ調味料に関する。
The best mode for carrying out the present invention will be described below.
The present invention relates to an instant consomme soup seasoning characterized in that it contains freshly ground onion.
本発明の即席コンソメスープ調味料に用いる動物エキスの原料としては、鶏、鴨、牛又は豚等の動物の肉又は骨等から抽出したエキスが挙げられ、単独の原料から抽出したものでも、あるいは２種以上の原料から抽出したものでもよく、市販されている動物エキスを使用してもよい。公知の常法により製造されうる。また、酵母エキスとしてはビール酵母、パン酵母又はトルラ酵母等を原料として抽出されるエキスが挙げられる。また、市販されている酵母エキス、例えばＶＥＧＥＭＩＴＥ、アロマイルド（株式会社興人）、ミーストＡＰ−５３０、ミーストＢ４４４（アサヒフードアンドヘルスケア）等を使用してもよい。公知の常法により製造されうる。さらに、動物エキスと酵母エキスの使用割合は任意であり、使用目的（味、風味等）から１種のみを用いるか、２種以上を適当な割合で混合するかを決定すれば良い。 Examples of the raw material for the animal extract used in the instant consomme soup seasoning of the present invention include extracts extracted from meat, bones, etc. of animals such as chicken, duck, beef or pork, or those extracted from a single raw material, or It may be extracted from two or more raw materials, and commercially available animal extracts may be used. It can be produced by a known ordinary method. Moreover, the extract extracted from beer yeast, baker's yeast, Torula yeast, etc. as a raw material is mentioned as a yeast extract. Commercially available yeast extracts such as VEGEMITE, Aromilde (Kojin Co., Ltd.), Mist AP-530, Mist B444 (Asahi Food and Healthcare) and the like may also be used. It can be produced by a known ordinary method. Furthermore, the use ratio of the animal extract and the yeast extract is arbitrary, and it may be determined whether only one kind is used or two or more kinds are mixed at an appropriate ratio depending on the purpose of use (taste, flavor, etc.).
本発明に用いる玉葱の品種は、例えば、イエローダンバース、イエローグローブダンバース、スイートスパニッシュ、イエローバーミューダ、クリスタルホワイトワックス、イタリアンレッド又はアーリーグラノ等が挙げられ、いずれも好ましく用いることができる。また、これらの品種に特に制限されるものでは無く使用することができる。 Varieties onion used in the present invention, for example, yellow Danvers, yellow glove Danvers, sweet Spanish, yellow Bermuda, Crystal White wax, Italian Red or Arigurano the like, can be either used preferably. Further, these varieties are not particularly limited and can be used.
摩り下ろした玉葱の粒子（以下、玉葱粒子と略記する。）の形状は、玉葱を摩り下ろすことにより生じる形状であれば特に制限されず、例えば、円形、楕円形、方形、繊維状などあらゆる形状が含まれる。また、玉葱粒子の大きさは、粒子の一番長い部分の長さを粒子径とした場合、その粒子径は特に制限されないが、約５ｍｍ以下が好ましく、約３ｍｍ以下がより好ましい。前記粒子径の下限は約０．１ｍｍ程度が好ましい。玉葱の粒子径が５ｍｍよりも大きいと、コンソメスープを調製した時に玉葱粒子の沈殿が目立ち、清澄なコンソメスープを作ることが困難である。また、コンソメスープ中に玉葱の繊維が残存し、舌にザラツキ感が残りコンソメスープの舌触りが悪く、食感を損なうことになる。また０．１ｍｍ以下まで摩り下ろすのは、例えばマスコロイダーの様な特殊な装置が必要となり実際的ではない。
また、摩り下ろした玉葱を、例えば実体顕微鏡で観察したときに、全玉葱粒子数に対する約０．５〜２ｍｍの粒子数の割合が約７０〜８０％の範囲内にあるのがよい。
玉葱粒子の測定は、例えば実体顕微鏡又はメッシュ法等により行うことができる。
The shape of the onion particle (hereinafter abbreviated as onion particle) is not particularly limited as long as it is a shape generated by grinding down the onion. For example, any shape such as a circle, an ellipse, a rectangle, and a fiber Is included. The size of the onion particle is not particularly limited when the length of the longest part of the particle is the particle size, but is preferably about 5 mm or less, more preferably about 3 mm or less. The lower limit of the particle diameter is preferably about 0.1 mm. If the particle size of the onion is larger than 5 mm, when the consomme soup is prepared, the precipitation of the onion particle is conspicuous and it is difficult to make a clear consomme soup. In addition, onion fibers remain in the consomme soup, and the texture of the consomme soup is poor and the texture is impaired. Further, it is not practical to grind down to 0.1 mm or less because a special device such as a mascoloider is required.
In addition, when the onion that has been worn down is observed with, for example, a stereomicroscope, the ratio of the number of particles of about 0.5 to 2 mm to the total number of onion particles is preferably in the range of about 70 to 80%.
The onion particles can be measured by, for example, a stereomicroscope or a mesh method.
玉葱を摩り下ろす方法としては、特に制限はなく、摩り下ろした玉葱の粒子径を５ｍｍ以下に調製できるものであればいずれの器具も好ましく用いることができる。この様な器具としては、おろし金、チョッパー、ミキサー又はカッターミル等の公知の摩砕機等を挙げることができる。
また、本発明の摩り下ろした玉葱には、市販されている、摩り下ろした玉葱を使用してもよい。
There is no restriction | limiting in particular as a method of grinding down an onion, Any apparatus can be preferably used if the particle diameter of the onion can be adjusted to 5 mm or less. Examples of such instruments can include grater, chopper, a known grinder such as a mixer or cutter mill.
Moreover, you may use the marketed down onion for the downed onion of this invention.
動物エキス及び/又は酵母エキスの固形分と摩り下ろした生の玉葱の固形分との配合比（質量比率）は２５：１〜０．５：１の範囲が好ましい。生の玉葱には、ジアリルジサルファイド等の辛味成分が含まれるため、摩り下ろした生の玉葱が上記配合量を超えると刺激臭や辛味が強く発現して好ましくなく、上記配合量未満では、十分な玉葱の風味をコンソメスープに付与する事ができない。
上記固形分はいずれの場合も、原料を１０５℃常圧乾燥減量法にしたがって、水分を除去して乾燥した後の固形分をいう。以下において、固形分というときは同じである。
The blending ratio (mass ratio) of the solid content of the animal extract and / or yeast extract and the solid content of the ground raw onion is preferably in the range of 25: 1 to 0.5: 1. Raw onions contain pungent components such as diallyl disulfide, so if the raw raw onion exceeds the above blending amount, an irritating odor or pungent taste is strongly expressed, which is not preferable. It is not possible to give naso onion flavor to consomme soup.
In any case, the above-mentioned solid content refers to the solid content after the raw material is dried by removing moisture according to the 105 ° C. atmospheric pressure drying loss method. Hereinafter, the term “solid content” is the same.
本発明に用いるトマトエキスは、トマトを搾汁して製造されるエキスを使用してもよく、市販されているトマトエキスを使用してもよい。トマトには、グルタミン酸等のアミノ酸又はグルコース若しくはフラクトース等の糖類が多く含まれ、これらの成分が加熱により動物エキスや酵母エキス由来の成分と反応することで、スープに好ましいフレーバーや煮込み感を発現させる。さらにトマトには、例えばクエン酸等の有機酸も含まれ、この有機酸によりスープに適度な酸味が付与され、スープの風味が単調になるのを防ぐ事ができる。 As the tomato extract used in the present invention, an extract produced by squeezing tomato may be used, or a commercially available tomato extract may be used. Tomato contains a lot of amino acids such as glutamic acid or sugars such as glucose or fructose, and these components react with components derived from animal extracts and yeast extracts by heating, so that a flavor and a simmering feeling preferable for soup are expressed. . Furthermore, the tomato contains an organic acid such as citric acid, for example, and this organic acid imparts an appropriate sourness to the soup, thereby preventing the soup from becoming monotonous.
動物エキス及び/又は酵母エキス及びトマトエキスの固形分と摩り下ろした生の玉葱の固形分との質量比率は３０：１〜１：１、好ましくは２０：１〜５：１である。 The mass ratio of the solid content of animal extract and / or yeast extract and tomato extract to the solid content of raw onion is 30: 1 to 1: 1, preferably 20: 1 to 5: 1.
トマトエキスの配合量としては、動物エキス及び/又は酵母エキスの固形分と、トマトエキスの固形分との質量比率が１０：１〜１：１、好ましくは５：１〜１：１とするのがよい。トマトエキスの割合が、上記比率未満であるとスープの風味が単調となり、上記比率の範囲を超えるとトマトの風味が強くなりすぎ好ましくない。 As a blending amount of the tomato extract, the mass ratio of the solid content of the animal extract and / or the yeast extract and the solid content of the tomato extract is 10: 1 to 1: 1, preferably 5: 1 to 1: 1. Is good. If the ratio of the tomato extract is less than the above ratio, the flavor of the soup becomes monotonous, and if it exceeds the above range, the flavor of the tomato becomes too strong.
本発明の即席コンソメスープ調味料の製造方法は、例えば動物エキス及び/又は酵母エキスの固形分が約３０〜４０質量％となるよう所望により動物エキス及び/又は酵母エキスに加水して調製した後、加熱処理を行う。この時の加熱処理は、加圧下約１００〜１３０℃で約１０〜９０分間、好ましくは加圧下約１００〜１３０℃で約３０〜６０分間で行われるのがよい。摩り下ろした玉葱は、前記加熱処理した動物エキス及び/又は酵母エキスを約０〜室温にまで冷却した後に加えるのがよい。摩り下ろした玉葱を動物エキス及び/又は酵母エキスに加え均一に混合した後、所望により調味料、例えば食塩、糖類又は香辛料等で味を調えることにより、本発明の即席コンソメスープ調味料を得ることができる。 The method for producing the instant consomme soup seasoning of the present invention is prepared by adding water to the animal extract and / or the yeast extract as desired so that the solid content of the animal extract and / or the yeast extract is about 30 to 40% by mass, for example. Then, heat treatment is performed. The heat treatment at this time may be performed under pressure at about 100 to 130 ° C. for about 10 to 90 minutes, preferably under pressure at about 100 to 130 ° C. for about 30 to 60 minutes. The ground onion is preferably added after cooling the heat-treated animal extract and / or yeast extract to about 0 to room temperature. After adding the onion to the animal extract and / or yeast extract and mixing uniformly, the flavor is adjusted with a seasoning, such as salt, sugar or spices, if necessary, to obtain the instant consomme soup seasoning of the present invention. Can do.
本発明の即席コンソメスープ調味料にトマトエキスを配合する場合は、動物エキス及び/又は酵母エキスの加熱処理前に、上記配合比率となるように動物エキス及び/又は酵母エキスにトマトエキスを加え混合するのがよい。
動物エキス及び/又は酵母エキス、あるいは前記エキスとトマトエキスの総固形分が約４０質量％を超える場合には、水を加えて該混合液の固形分を約４０質量％以下、好ましくは約３０〜４０質量％に調製するのがよい。
When the tomato extract is blended with the instant consomme soup seasoning of the present invention, the tomato extract is mixed with the animal extract and / or the yeast extract so that the blending ratio is as described above before the heat treatment of the animal extract and / or the yeast extract. It is good to do.
When the total solid content of the animal extract and / or yeast extract or the extract and tomato extract exceeds about 40% by mass, water is added to make the solid content of the mixed solution about 40% by mass or less, preferably about 30%. It is good to adjust to ˜40 mass%.
本発明の即席コンソメスープ調味料は液状でも固状（ペースト状、ペレット状、粉末状を含む）でもよく、好ましくは粉末乾燥品とすることもできる。固状とする場合は、上記で製造された液状の即席コンソメスープ調味料をそのまま、あるいは適宜、澱粉やデキストリン等のバインダーを加え、水分が約１０％以下、さらに好ましくは約５％以下になるように乾燥すればよい。粉末乾燥品は、前記乾燥により調製された乾燥塊を粉砕すればよい。 The instant consomme soup seasoning of the present invention may be liquid or solid (including pastes, pellets, and powders), and may preferably be a dry powder product. In the case of solid, the liquid instant consomme soup seasoning prepared above is used as it is, or a binder such as starch or dextrin is added as appropriate, and the water content is about 10% or less, more preferably about 5% or less. As long as it is dried. What is necessary is just to grind the dried lump prepared by the said drying for a powder dry product.
乾燥方法は、凍結乾燥、ドラム乾燥、スプレードライ又は減圧乾燥等、特に制限されないが、乾燥時にロースト感が付着しないような条件を選択するのがよい。選択される条件としては、例えば品温が８０℃以下で乾燥させること等が挙げられる。
粉砕はピンミル等の公知の粉砕機を用いて行うことができる。
The drying method is not particularly limited, such as freeze drying, drum drying, spray drying or reduced pressure drying, but it is preferable to select a condition that does not cause a roast feeling during drying. Examples of the conditions to be selected include drying at a product temperature of 80 ° C. or lower.
The pulverization can be performed using a known pulverizer such as a pin mill.
このようにして得られた即席コンソメスープ調味料は、例えば液状の即席コンソメスープ調味料であれば熱水で約２〜５倍に希釈することにより、粉末乾燥品であれば、熱水を注水することにより、生の玉葱が有する好ましい風味と、強い煮込み感を有するコンソメスープが得られる。 The instant consomme soup seasoning thus obtained is, for example, a liquid instant consomme soup seasoning diluted with hot water about 2 to 5 times. By doing, the consomme soup which has the preferable flavor which a raw onion has, and a strong simmering feeling is obtained.
以下に好適な実施例を挙げて、本発明を詳細に説明する。なお、本発明の技術的範囲はこれら実施例によって制限されるものではない。 Hereinafter, the present invention will be described in detail with reference to preferred examples. The technical scope of the present invention is not limited by these examples.
市販のチキンエキス（チキンエキスＲＴ−１、丸善食品工業（株）製；固形分濃度５０％）１８６ｇに市販のトマトエキス（トマトエキスＳＴ−６０、日本デルモンテ（株）製；固形分濃度６０％）８０ｇを混合し、さらに市販の水１３４ｇを加えて得られる混合液の固形分を３５．３％に調整した。該混合液をオートクレーブ（サクラ精機（株）製、ＡＳＶ−２４０２）を用いて加圧下、１２０℃で３０分間加熱処理を行った。加熱処理を行った該混合液を室温まで冷却後、市販の摩り下ろした生の玉葱（オニオンミンチ００６、淡路農産食品（株）製；固形分濃度１０％）８０ｇを前記混合液に加え、軽く攪拌をして本発明による即席コンソメスープ調味料を得た。 186 g of commercially available chicken extract (Chicken extract RT-1, manufactured by Maruzen Food Industry Co., Ltd .; solid concentration 50%) and commercially available tomato extract (Tomato extract ST-60, manufactured by Nippon Del Monte); solid content concentration 60% 80 g) was mixed, and 134 g of commercially available water was further added to adjust the solid content of the resulting mixture to 35.3%. The mixed solution was subjected to a heat treatment at 120 ° C. for 30 minutes under pressure using an autoclave (manufactured by Sakura Seiki Co., Ltd., ASV-2402). After the heat-treated mixture is cooled to room temperature, 80 g of commercially available raw onion (Onion Mince 006, manufactured by Awaji Agricultural Foods Co., Ltd .; solid content concentration 10%) is added to the mixture, and lightly added. The instant consomme soup seasoning according to the present invention was obtained by stirring.
〔比較例１〕
摩り下ろした生の玉葱を添加しない以外は実施例１と全く同様に行った。
〔比較例２〕
摩り下ろした生の玉葱の代わりに、摩り下ろした生の玉葱を予めオートクレーブで１２０℃で３０分間加熱したものを用いた以外は実施例１と全く同様に行った。
〔比較例３〕
チキンエキス、トマトエキス及び水の混合液を加熱処理し、混合液を室温まで冷却後、市販の摩り下ろした生の玉葱を混合液に加える代わりに、チキンエキス、トマトエキス及び水の混合液を加熱処理する際に、予め摩り下ろした生の玉葱を加えておく以外は実施例１と全く同様に行った。
[Comparative Example 1]
Exactly the same as Example 1 except that no fresh onions were added.
[Comparative Example 2]
The same procedure as in Example 1 was performed, except that a fresh raw onion was used which was previously heated at 120 ° C. for 30 minutes in an autoclave instead of the fresh raw onion.
[Comparative Example 3]
The mixture of chicken extract, tomato extract and water is heat-treated, and after cooling the mixture to room temperature, instead of adding commercially available raw onion to the mixture, the mixture of chicken extract, tomato extract and water is added. When the heat treatment was performed, the same procedure as in Example 1 was performed except that raw onion previously ground was added.
〔摩り下ろした生の玉葱粒子径の測定〕
市販の摩り下ろした生の玉葱１０ｇに水２００ｇを加えて撹拌し、０．５ｍｍ〜４．７５ｍｍのメッシュを通し、玉葱粒子径を測定した。
その結果を表１に示す。玉葱粒子径は全て５ｍｍ以下であった。また全玉葱粒子に対する粒子径０．５〜２．０ｍｍの玉葱粒子の存在割合は、７４質量％であった。
[Measurement of particle size of raw onion]
200 g of water was added to 10 g of commercially available raw onion and stirred, and the particle size of the onion was measured through a mesh of 0.5 mm to 4.75 mm.
The results are shown in Table 1. The onion particle diameters were all 5 mm or less. The ratio of onion particles having a particle diameter of 0.5 to 2.0 mm to all onion particles was 74% by mass.
〔即席コンソメスープ調味料の評価〕
（１）コンソメスープの作製
実施例１及び比較例１〜３により得た即席コンソメスープ調味料にグラニュー糖、食塩、香辛料及び熱水を加えてコンソメスープを作製した。コンソメスープ中の原料配合割合を表２に示した。ここで実施例１及び比較例１〜３により得た即席コンソメスープ調味料を用いて作製したコンソメスープをそれぞれ実施例スープ及び比較例スープ１〜３と称することとする。配合割合の数値の単位は質量％である。
[Evaluation of Instant Consomme Soup Seasoning]
(1) Preparation of consomme soup Consomme soup was prepared by adding granulated sugar, salt, spices and hot water to the instant consomme soup seasoning obtained in Example 1 and Comparative Examples 1-3. Table 2 shows the blending ratio of raw materials in the consomme soup. Here, the consomme soup prepared using the instant consomme soup seasoning obtained in Example 1 and Comparative Examples 1 to 3 will be referred to as Example Soup and Comparative Example Soups 1 to 3, respectively. The unit of the numerical value of the blending ratio is mass%.
作製した上記コンソメスープを熟練した検査員からなる１０名のパネルの官能評価に付した。評価結果を表３に示した。
評価は下記基準に基づいて行った。
５点：強い
４点：やや強い
３点：普通
２点：やや弱い
１点：弱い
Evaluation was performed based on the following criteria.
5 points: strong 4 points: somewhat strong 3 points: normal 2 points: slightly weak 1 point: weak
実施例スープは、生の玉葱のフレーバーがチキンのエキス臭をマスキングし、風味のアクセントのあるコンソメスープであった。また、玉葱の爽やかな甘味と煮込み感のバランスが良く、複雑な野菜風味とコクを有していた。比較例スープ１はエキスの加熱臭が強く、非常に単調で風味のインパクトに欠けるコンソメスープであった。さらに、比較例スープ２は、玉葱の加熱臭が強く、まろやかであるが単調な風味であった。比較例スープ３は、玉葱の加熱臭が非常に強く、また、加熱による玉葱の甘味が強いため、煮込み感はあるものの単調でぼやけた風味であった。 The example soup was a consomme soup with a flavor accent of raw onion masked the extract odor of chicken. In addition, the onion had a good balance between the refreshing sweetness and the feeling of stew, and had a complex vegetable flavor and richness. Comparative Example Soup 1 was a consomme soup with a strong heating odor of the extract, very monotonous and lacking in the flavor impact. Furthermore, the comparative example soup 2 had a strong heating odor of onions and a mellow but monotonous flavor. Comparative Example Soup 3 had a very strong odor of onion and a strong sweetness of onion due to heating.
本発明による即席コンソメスープ調味料を用いることにより玉葱の好ましい風味と煮込み感を有するコンソメスープを提供することができる。
By using the instant consomme soup seasoning according to the present invention, it is possible to provide a consomme soup having a preferable onion flavor and a feeling of stew.
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