JP4648916B2 - Liquid seasoning composition for cooking - Google Patents

Description

  An object of this invention is to provide the liquid seasoning for heat cooking characterized by suppressing a burning when cooking food and a seasoning composition.

  Seasoning compositions such as sauces and sauces are blended with various seasoning ingredients to make the food more delicious, and sauces such as sauces for grilled meat, sauces for grilled chicken, sauces for dumplings, sticky sauce, marshes Botofu sauce, shrimp sauce, vegetable fried sauce, etc. These ingredients and seasoning compositions are often served by cooking, but the problem is that the ingredients, seasoning composition and cooking utensils are heated and the flavor, appearance and texture are poor. there were.

As these countermeasures, an O / W emulsion composition containing a flavor component, containing 10 to 50% by weight of edible fats and oils, HLB of 7 or more, glycerol fatty acid ester, organic acid monoglyceride, enzymatic degradation Lecithin or HLB contains 0.03 to 0.3 wt% of one or more sorbitan fatty acid esters selected from 5 or more, has a viscosity of 1000 to 7000 centipoise / 20 ° C, and average oil droplet particles A seasoning for fried foods characterized by comprising the above emulsion composition having a diameter of 30 μm or less has been proposed (see Patent Document 1). Further, a seasoning for fried foods characterized in that the edible oil contains a powder seasoning has been proposed (see Patent Document 2). Furthermore, based on liquid seasonings such as soy sauce, miso, Worcester sauce, and ketchup, as a thickener, only starch with a high degree of cross-linking that has a gelatinization start temperature of 60 ° C. or higher and strongly suppresses swelling of starch granules Has been proposed (see Patent Document 3). However, these technologies described above have advantages and disadvantages, and these technologies do not always satisfy the suppression of scorching during heating.
JP-A-10-113145 Japanese Patent Laid-Open No. 2001-106 JP 2000-210059 A

  This invention is made in order to provide the more excellent liquid seasoning for heat cooking characterized by suppressing the burning at the time of heat cooking.

As a result of intensive studies to solve the above-mentioned problems, the present inventor has obtained a liquid seasoning having an effect of suppressing scorching during cooking by cooking with a liquid seasoning composition for cooking with oil and fat containing starch and fat containing an oil and fat and an emulsifier. It has been found that a composition can be obtained, and further studies have been made based on this finding to complete the present invention.
That is, the present invention has the following configuration.
A liquid seasoning composition for cooking by heating, comprising an oil and fat processed starch containing fats and oils and an emulsifier, wherein the oil processed starch is not gelatinized and exists in a dispersed state.

  By preparing a food product using the liquid seasoning composition of the present invention, a scorch suppression effect during cooking can be obtained.

  [Technical Field] The present invention relates to a liquid seasoning composition for cooking by heating, comprising an oil and fat processed starch and an oil and fat containing an oil and fat and an emulsifier, wherein the oil and fat processed starch is not gelatinized and exists in a dispersed state.

The seasoning composition for cooking according to the present invention contains fat and oil processed starch. The fat and oil-processed starch is obtained by adding fats and oils and an emulsifier to starch, mixing uniformly, drying as necessary, and further heating and aging.
The raw material starch used in the oil- and fat-processed starch includes corn starch, potato starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch or pea starch, or esterification treatment (for example, acetic acid) Starch, etc.), etherification treatment (eg, hydroxypropyl starch, etc.), crosslinking treatment (eg, phosphoric acid crosslinked starch, etc.), oxidation treatment (eg, dialdehyde starch, etc.), acid treatment or wet heat treatment, etc. Examples include processed starch that has been processed in a single or combined manner. These starches can be used alone or in combination of two or more.

  In the present invention, fats and oils used in the oil and fat processed starch are not particularly limited as long as they are edible fats and oils, such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil, coconut oil, palm Vegetable oils such as oil, palm kernel oil, peanut oil, olive oil, high oleic rapeseed oil, high oleic safflower oil, high oleic corn oil or high oleic sunflower oil, animal oils such as beef fat, lard, fish oil or milk fat, and more Examples include those obtained by fractionating, hydrogenating or transesterifying these animal and vegetable oils and fats, and medium-chain fatty acid triglycerides (MCT). Preferred are soybean salad oil, safflower oil, sunflower oil, corn salad oil, and the like. Moreover, you may use the grain flour which contains many oils, for example, raw soybean flour etc. as a part or all substitute of the said edible fats and oils.

Examples of the emulsifier used in the fat and oil processed starch of the present invention include five types of emulsifiers which are food additives. That is, they are glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and lecithin, and these emulsifiers can be used alone or in combination of two or more.
Here, the glycerin fatty acid ester includes glycerin and fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester and the like. Examples of the glycerin organic acid fatty acid ester include glycerin acetic acid fatty acid ester, glycerin lactic acid fatty acid ester, glycerin citrate fatty acid ester, glycerin succinic acid fatty acid ester, and glycerin diacetyl tartaric acid fatty acid ester. Lecithin includes fractionated lecithin, enzymatically decomposed lecithin, enzyme-treated lecithin, and the like.
Among the glycerin fatty acid esters, the emulsifier used is preferably an organic acid fatty acid ester, more preferably glycerin diacetyltartaric acid fatty acid ester.
As the fatty acid used in the glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester, a saturated or unsaturated fatty acid having 6 to 22 carbon atoms can be used.

  The total amount of fat and oil and emulsifier added to starch is about 0.003 to 10% by mass, preferably about 0.05 to 5.0% by mass, and more preferably about 0.1 to 1.0% by mass. Moreover, the addition ratio (oil / fat / emulsifier) of fats and oils can show the range of about 1 / 99-99 / 1 (W / W), Preferably it is about 60 / 40-20 / 80 (W / W). ) is in the range of.

In the oil and fat processed starch used in the present invention, as a method of adding fat and emulsifier to starch, for example, a method of separately adding fat and emulsifier to starch respectively, or by mixing fat and emulsifier in advance, if necessary Examples include a method of adding a mixture of heated and melted oil and fat and an emulsifier (hereinafter referred to as an oil and fat composition) to starch. Especially, the method of adding the heated fat composition to starch is preferable.
For example, the fat and oil and the emulsifier are mixed at a ratio of about 1/99 to 99/1 (W / W; fat / emulsifier), preferably about 60/40 to 20/80 (W / W; fat / emulsifier), Or it heats (50-90 degreeC) until an emulsifier melt | dissolves in fats and oils, and an oil-fat composition is prepared. Subsequently, the prepared fat composition is about 0.003 to 10% by mass, preferably about 0.05 to 5.0% by mass, and more preferably about 0.1 to 1.0% by mass with respect to starch. It is preferable to be added. The starch to which the oil / fat composition is added is mixed and dried.

  The method for mixing and drying the starch and the fat composition is not particularly limited. For example, starch having an equilibrium moisture content or starch having a moisture content adjusted to about 20 to 40% is fluidized in a fluidized bed dryer. A method of spraying, mixing and drying the oil and fat composition, adding the oil and fat composition to a starch cake whose moisture has been adjusted to about 50%, mixing and dispersing, and then, for example, a shelf-type ventilation dryer A method for obtaining a powder by drying using a method, adding and mixing the oil and fat composition to a slurry starch adjusted to a moisture content of about 60 to 70%, and then drying the powder using a spray dryer or a drum dryer to obtain a powder. the method and the like. In any case, any method may be used as long as the oil and fat composition is adsorbed on the surface of the starch without destroying the starch granules.

  The starch on which the oil / fat composition has been adsorbed is then heated and aged. Aging may be continued or extended as it is, but can be performed in a relatively short time by treating at a high temperature. The aging is usually performed in a temperature range of about 30 to 180 ° C., preferably about 30 to 140 ° C., for example, using a shelf-type ventilation dryer. When aging is performed at about 120 ° C. or higher, care must be taken so that starch does not become dextrin. The time required for aging varies depending on the adsorption amount of the fat composition to starch, the ripening temperature, the thermal efficiency of the ripening apparatus, etc., for example, adding about 0.1% of the fat composition to corn starch conditioned to a moisture of about 35% by mass, In the case of starch that has been mixed and dried at room temperature for about 20 hours and dried at about 60 ° C. for about 5 hours, or about 140 ° C. for about 1 hour.

  After the completion of heating and aging, the obtained processed starch is conditioned to a moisture content of about 8 to 18%, preferably about 10 to 14%, to obtain a product.

  In the present invention, the amount of the oil- and fat-processed starch blended in the liquid seasoning composition for cooking is not limited because there is a difference in the addition amount of the liquid seasoning composition to the food and the viscosity of the sauce suitable for cooking. However, Preferably it is 1-30 mass parts with respect to 100 parts of seasoning raw material parts, More preferably, it is 5-15 mass parts. If the amount is less than 1 part by mass, when cooking the liquid seasoning composition and ingredients, the viscosity does not develop and the entanglement of the ingredients worsens and is not suitable as a seasoning, and the charring suppression effect is weak and the occurrence of charring is significant. Become. On the other hand, if the amount is more than 30 parts by mass, the seasoning entangled with the ingredients during cooking is strong and the texture is poor, and the finish of the dish is not suitable. As used herein, the seasoning material portion refers to a portion obtained by removing the oil- and fat-processed starch and the oil and fat from the configuration of the liquid seasoning composition for cooking by heating.

  The fats and oils used in the liquid seasoning composition for cooking in the present invention are not particularly limited as long as they are edible fats and oils, for example, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice bran oil, corn oil , Plant oils such as coconut oil, palm oil, palm kernel oil, peanut oil, olive oil, high oleic rapeseed oil, high oleic safflower oil, high oleic corn oil or high oleic sunflower oil, lard, fish oil or milk fat, etc. Animal oils and fats, and those obtained by separation, hydrogenation or transesterification of these animal and vegetable oils, or medium-chain fatty acid triglycerides (MCT), flavor oils obtained by imparting flavor to oils and fats, and the like. Rapeseed oil, soybean salad oil, corn salad oil, chili oil, flavor oil or lard are preferred.

  In the present invention, the amount of fats and oils blended in the liquid seasoning composition cannot be limited because there is a difference in the amount of the liquid seasoning composition added to the food and the oily feeling suitable for cooking, but the seasoning material portion 100 parts Preferably it is 1-50 mass parts, More preferably, it is 5-25 mass parts. When the amount is less than 5 parts by mass, the occurrence of scoring becomes remarkable during cooking, and at the same time, the oily feeling of the finished dish becomes poor. On the contrary, if it is more than 50 parts by mass, the finish of the dish becomes too oily, which is not preferable.

The composition of the liquid seasoning composition for cooking used in the present invention varies depending on the type of dish and is not particularly limited, but soy sauce, miso, vinegar, sake, salt, other inorganic salts, sugar, extracts, spices , Oyster sauce, bean plate sauce, soup sauce, tomato paste, ketchup, liquid sugar, miso, fats and oils, organic acids, fruit juice, green onions, ginger, garlic and other vegetables, chemical seasoning, thickener, alcohol, pigment, sweetener In addition to bacteriostatic agents, antioxidants, and the like, materials that are usually used for seasoning are blended.
Examples of dishes using these seasoning compositions include yakiniku, ginger grilled, steak, grilled, teriyaki, yakitori, meat dumplings, chinjao roux, stir-fried vegetables, shrimp chilli, hoikoro, sour pork, marvo tofu and the like.

The fat and oil processed starch used in the present invention is added at a temperature of 50 ° C. or less, more preferably 40 ° C. or less, at which the temperature of the liquid seasoning composition for cooking is not gelatinized. Here, the state in which no gelatinization occurs means a state in which no viscosity is generated due to gelatinization of the fat and oil processed starch.
If the oil- and fat-processed starch is added to a liquid seasoning composition for cooking at a temperature higher than the temperature at which the oil-and-fat processed starch is gelatinized, it is gelatinized to generate viscosity, making it difficult to entangle with the food material, making it unsuitable as a liquid seasoning composition. Furthermore, the burn suppression effect which is the object of the present invention is lost, and the occurrence of burns becomes significant.

  Hereinafter, the present invention will be described more specifically based on examples, but the present invention is not limited thereto. In addition, the part in an Example means a mass part.

[Preparation of phosphate cross-linked tapioca starch]
After dissolving 2 kg of sodium trimetaphosphate and 3 kg of sodium carbonate in 180 L of water and suspending 100 kg of tapioca starch, sodium carbonate was further added to adjust the pH to 10.2. After reacting with stirring at 50 ° C. for 6 hours, 500 L of water was added for dilution, and the mixture was neutralized to pH 7.0 with a 5 mass% hydrochloric acid solution. Subsequently, after dehydration, washing with water and drying, 100 kg of phosphoric acid crosslinked tapioca starch was obtained.

[Preparation of oil and fat processed starch 1]
An oil and fat composition comprising 50% by mass of safflower oil and 50% by mass of glycerin diacetyltartaric acid fatty acid ester (trade name: Poem W-10; Riken Vitamin Co., Ltd.) was heated and dissolved at 60 ° C. 0.5 parts by mass of the oil and fat composition is added to 100 parts by mass of phosphate-crosslinked tapioca starch conditioned to a moisture content of 12.5%, and the mixture is mixed with a high-speed stirring mixer (Laedige Mixer FM130D; Matsuzaka Giken Co., Ltd.). Mixed for minutes. The obtained mixture is spread on a tray and dried to a moisture of about 12.0% with a shelf-type air dryer at an internal temperature of 60 ° C., the dried product is pulverized, and the obtained powder is packed in a plastic bag at 60 ° C. It was aged for 2 weeks to obtain an oil and fat processed starch (oil and fat processed starch 1).

[Preparation of liquid seasoning composition: Yakiniku]
Table 1 shows the composition of the liquid seasoning composition for yakiniku. In Examples and Comparative Examples, liquid seasoning compositions were prepared with the weight (grams) obtained by multiplying the formulation of Table 1 by 10 times.

[Example 1]
The liquid seasoning composition is made using a stainless steel mug, and the soy sauce, long onion chopped, apple juice, ground garlic, and corn starch described in Formulation A are heated and mixed with a spatula at 85 ° C. for 10 minutes to paste the corn starch. After addition, sugar, salt, sodium glutamate, black pepper powder, red pepper, xanthan gum (Echo Gum F: Dainippon Sumitomo Pharma Co., Ltd.) are added so as not to become lumpy, and fructose glucose liquid sugar, caramel, and water are added. Stir and mix to make uniform. The mixture was sterilized by heating at 80 ° C. for 5 minutes, cooled to 40 ° C., and alcohol was added to obtain a seasoning material portion. Then, the fat and oil processed starch 1 and the rapeseed salad oil were added and stirred and mixed until uniform with a spatula to obtain 1250 g of a liquid seasoning composition for cooking.
[Example 2]
In the blend A of Example 1, 10 parts of the fat and oil processed starch 1 was increased to 15 parts, and 1300 g of a liquid seasoning composition was obtained by the same method.
[Example 3]
In the blend A of Example 1, 10 parts of the fat and oil processed starch 1 was reduced to 5 parts, and 1200 g of a liquid seasoning composition was obtained in the same manner.

[Comparative Example 1]
Using a stainless steel mug, the soy sauce, long onion chopped, apple juice, ground garlic, and corn starch described in Formulation A were heated and mixed with a spatula at 85 ° C. for 10 minutes to gelatinize the corn starch, and then sugar, salt, and glutamic acid Add sodium, black pepper powder, red pepper, xanthan gum (Echo Gum F: Dainippon Sumitomo Pharma Co., Ltd.), fructose dextrose liquid sugar, caramel, water, oil-fat processed starch 1, and rapeseed salad oil so that they do not become lumpy and stir and mix. And even. The mixture was sterilized by heating at 80 ° C. for 5 minutes, cooled to 40 ° C., added with alcohol, and 1250 g of a liquid seasoning composition for cooking by heating was obtained.
[Comparative Example 2]
In Formulation B, after obtaining the seasoning raw material part like Example 1, the fat processed starch 1 was added and the liquid seasoning composition 1100g was obtained.
[Comparative Example 3]
In Formulation C, after obtaining a seasoning material portion in the same manner as in Example 1, rapeseed salad oil was added to obtain 1150 g of a liquid seasoning composition.
Table 2 summarizes the above Examples and Comparative Examples.

[Cooking method: Yakiniku]
About 500 g of beef sliced meat (thickness of 2 to 3 mm), each of the seasoning compositions of Examples 1 to 3 and Comparative Examples 1 to 3 was taken from 100 g (20% to meat), and after being soaked for 10 minutes, for baking Using a steam convection oven (Maruzen SSC-10DB Co., Ltd.) on the tray, cooking was carried out by heating for 3 minutes at 220 ° C. (hot air heating).

[Evaluation: Yakiniku]
About the scoring condition on the tray of a seasoning composition and a raw material, it evaluated by the following evaluation criteria and a score by 10 expert panels.
Burning is suppressed (3 points)
I can say neither (2 points)
Burning is not suppressed (1 point)

In addition, the average value of the scores of 10 people was symbolized according to the following criteria, and the results are shown in Table 3.
○: Average score value is 2.5 or more Δ: Average score value is 1.5 or more and less than 2.5 ×: Average score value is less than 1.5

  From Table 3, it was confirmed that the liquid seasoning composition for cooking of the present invention suppresses the burning of ingredients and seasonings on the tray during cooking. In Comparative Example 1, when the liquid seasoning composition was adjusted, the oil- and fat-processed starch was heated and gelatinized, so that it is not suitable as a sauce for grilled meat because it is highly viscous and uniform to the food. In addition, when the food was cooked and heated, severe scorch occurred on the contact surface with the tray, and no scorch suppression effect was observed. In Comparative Example 2, the oil- and fat-processed starch was gelatinized to develop a viscosity, and the seasoning composition was entangled in the meat, but burnt occurred during cooking. Moreover, in Comparative Example 3, the appropriate viscosity was not exhibited and the meat was not suitable as a seasoning composition at the same time, and at the same time, scorching occurred during cooking.

[Preparation of seasoning composition: Tinjaolose]
Table 4 shows the composition of the seasoning composition for tinjaolose. In the Examples and Comparative Examples, the weights (grams) obtained by adding 10 times the amount shown in Table 4 were used.

[Example 4]
The liquid seasoning composition is produced using a stainless steel mug, and after heating the soy sauce, oyster sauce, ground ginger and ground garlic described in Formulation D with a spatula at 85 ° C. for 10 minutes, water and caramel are added. In addition, sugar, salt, sodium glutamate, and black pepper powder were added so as not to become lumps, and mixed by stirring to make uniform. The mixture was sterilized by heating at 80 ° C. for 5 minutes, cooled to 40 ° C., and alcohol was added to obtain a seasoning material portion. Then, the fats and oils processed starch 1 and rapeseed salad oil were added, and it stirred and mixed until it became uniform with the spatula, and obtained 1250 g of liquid seasoning compositions.
[Example 5]
In Formulation D of Example 4, 15 parts of fats and oils were increased to 25 parts, and 1350 g of a liquid seasoning composition was obtained in the same manner.
[Example 6]
In Formulation D of Example 4, 15 parts of fats and oils were reduced to 5 parts, and 1150 g of a liquid seasoning composition was obtained in the same manner.

[Comparative Example 4]
In Formulation E, after obtaining a seasoning raw material part by the same method as Example 4, add the phosphoric acid cross-linked tapioca starch and rapeseed salad oil described in the preparation of the phosphoric acid cross-linked tapioca starch, stir and mix, and liquid seasoning composition 1250 g of product was obtained.
Table 5 shows a summary of the above examples and comparative examples.

[Cooking method: Chinja Orusu]
Pepper 180 g, boiled bamboo shoot 150 g, and beef leg meat 250 g are chopped, and each of the liquid seasoning compositions of Examples 4 to 6 and Comparative Example 4 is chopped into chopped beef and soaked for 20 minutes. Stir the beef and liquid seasoning composition in a frying pan with 10 g of oil and fat until the beef is on fire, add shredded peppers and boiled bamboo shoots, and stir-fry until the peppers are on fire to cook tinja roast.

The scoring on the frying pan of the seasoning composition and ingredients was evaluated by the following 10 evaluation panels and scores by 10 expert panels.
Burning is suppressed (3 points)
I can say neither (2 points)
Burning is not suppressed (1 point)

In addition, the average value of the scores of 10 people was symbolized according to the following criteria, and the results are shown in Table 6.
○: Average score value is 2.5 or more Δ: Average score value is 1.5 or more and less than 2.5 ×: Average score value is less than 1.5

  From Table 6, it was confirmed that the liquid seasoning composition for cooking of the present invention suppresses scorching of ingredients and seasonings on the frying pan during cooking. On the other hand, in Comparative Example 4, the occurrence of scorching during cooking was not suppressed, which was not preferable.

Claims (1)

  A liquid seasoning composition for cooking by heating, comprising an oil and fat processed starch containing fats and oils and an emulsifier, wherein the oil processed starch is not gelatinized and exists in a dispersed state.