JP4710013B2 - Seasoning mainly made from beef tallow and method for producing the same - Google Patents
Seasoning mainly made from beef tallow and method for producing the same Download PDFInfo
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- JP4710013B2 JP4710013B2 JP2006020823A JP2006020823A JP4710013B2 JP 4710013 B2 JP4710013 B2 JP 4710013B2 JP 2006020823 A JP2006020823 A JP 2006020823A JP 2006020823 A JP2006020823 A JP 2006020823A JP 4710013 B2 JP4710013 B2 JP 4710013B2
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- beef tallow
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Description
本発明は原料を牛由来とした調味料、及びその製造法に関するものである。 The present invention relates to a seasoning made from cattle as a raw material and a method for producing the same.
従来の風味調味料は、各種エキス、アミノ酸を主原料とし、糖、食塩、スパイス類を副原料としたもの
が主である。
Conventional flavor seasonings are mainly made from various extracts and amino acids as main ingredients and sugar, salt and spices as auxiliary ingredients.
油脂を主原料とした調味料はドレッシングの類、調味油、スープ類程度であり、油脂を主原料とした風
味調味料は他に見当たらない。
本発明では材料に牛由来の物のみを使用したこだわりの調味料を製造する。 In the present invention, a discerning seasoning using only a cow-derived material is produced.
請求項1は、牛脂と、乳清と、牛肉エキスとを乳化させて得られる牛脂を主原料とした調
味料であって、前記牛脂が和牛脂を50重量%以上含有する牛脂を主原料とした調味料を
提供することであるが、原材料で最も大きな割合を占める和牛脂を50重量%以上含有し
た牛脂を牛エキスと均一に混じり合わせることが必要になってくる。このことは、乳化剤
として牛乳以来の乳蛋白である乳清を使用することにより、提供可能となる。又、乳化さ
せることにより、他の食材とも簡単に混じり合い、牛の風味を最大限に引き出した調味料
を得ることが出来る。
Claim 1 is a seasoning mainly composed of beef tallow obtained by emulsifying beef tallow, whey and beef extract, wherein the beef tallow contains 50% by weight or more of beef tallow as the main ingredient. Seasoning
It is to provide 50% by weight or more of Japanese beef fat, which accounts for the largest proportion of raw materials.
It will be necessary to mix beef tallow with beef extract evenly. This can be provided by using whey, a milk protein since milk , as an emulsifier. In addition, by emulsifying, it is possible to obtain a seasoning that can be easily mixed with other foods and that maximizes the flavor of the cow.
請求項2は、牛脂と、乳清と、牛肉エキスとを乳化させて得られる牛脂を主原料とした調
味料の製造方法であって、和牛脂を50重量%以上含有する牛脂700重量部と、250
重量部の乳清と、50重量部の牛肉エキスと、をサイレントカッター又はホモミキサーで
乳化させる牛磯を主原料とした調味料の製造方法であるが、これは和牛脂を50重量%以
上含有した牛脂を700重量部と牛エキスを50重量部使用し、かつ牛乳由来の乳化剤と
して乳清を250重量部を、サイレントカッター、ないしはホモミキサーで乳化させる製
造方法である。この方法で得られた調味料は、調味料として使用する際に、迅速に他の材
料と混じり合い、簡単に牛の風味を最大限に付加させることが出来る。
Claim 2 is a method for producing a seasoning based on beef tallow obtained by emulsifying beef tallow, whey and beef extract, and 700 parts by weight beef tallow containing 50% by weight or more of Japanese beef tallow 250
And whey parts by weight is a seasoning method for producing the beef extract 50 parts by weight, the Ushiiso to emulsify with a silent cutter or homomixer as the main raw material, which is beef fat 50 wt% or less
700 parts by weight of beef tallow contained above and 50 parts by weight of beef extract, and an emulsifier derived from milk
The production method is to emulsify 250 parts by weight of whey with a silent cutter or a homomixer. When used as a seasoning, the seasoning obtained by this method can be quickly mixed with other ingredients to easily add the maximum flavor of the cow.
以上、本発明により、牛由来の材料のみで、牛の風味豊かな調味料を得ることが出来る。 As described above, according to the present invention, it is possible to obtain a seasoning rich in the flavor of cattle using only the material derived from cattle.
この発明を実施するための実施例の配合割合を表1に記すと Table 1 shows the blending ratios of the examples for carrying out the present invention.
表1の原材料、牛脂を重量比で
配合例1として国産牛脂100%
配合例2として国産牛脂70%、和牛脂30%
配合例3として国産牛脂50%、和牛脂50%
配合例4として和牛脂100%とした。
100% of domestic beef tallow as mixing example 1 by weight ratio of raw materials and beef tallow in Table 1
As formulation example 2, domestic beef tallow 70%, Japanese beef tallow 30%
Formulation Example 3 Japanese beef tallow 50%, Japanese beef tallow 50%
As compounding example 4, it was set as 100% of Japanese beef tallow.
上記の配合例で用意した原材料を、常温においてサイレントカッターで乳化させた。
この方法で得られた調味料を比較した結果、
配合例1は常温では牛脂が硬く、乳化もしにくかった。又、暖かいものには簡単に交じり合うが、
常温ではバター並みの硬さである。
2.配合例2は常温では牛脂がやや硬く、乳化もややしにくかった。常温ではバターより軟らかかった。
3.配合例3は常温では牛脂はクリーム状で、乳化したものも、常温でクリーム状であった。
4.配合例4では牛脂は常温でも非常に軟らかいクリーム状で、乳化したものも常温では非常に軟らか
いクリーム状で、他の食材とも容易に交じり合った。
The raw materials prepared in the above blending examples were emulsified with a silent cutter at room temperature.
As a result of comparing the seasonings obtained by this method,
In Formulation Example 1, beef tallow was hard at room temperature and hard to emulsify. Also, it is easy to mix with warm things,
It is as hard as butter at room temperature.
2. In Formulation Example 2, beef tallow was slightly hard at room temperature and emulsification was difficult. It was softer than butter at room temperature.
3. In Formulation Example 3, beef tallow was creamy at room temperature, and the emulsified product was creamy at room temperature.
4). In Formulation Example 4, the beef tallow was in a very soft cream form even at room temperature, and the emulsified one was also in a very soft cream form at room temperature, and was easily mixed with other ingredients.
上記方法で得られた配合例1から配合例4の調味料の効果を比較した。比較方法は、食塩濃度0.8%
の熱い塩水を4個用意して、配合例1から配合例4の調味料を1%添加したもので行った。その結果は、
配合例1は乳化が不完全であったのか、脂肪分が上に浮いていた。香りはあまり強くなく、しょっ
ぱさも少し感じられた。牛の味はあった。
配合例2は配合例1よりは少なかったが、脂肪分の浮きが見られた。やや和牛独特の香りもあり、
しょっぱさもかなり解消されていた。
配合例3は脂肪分の浮きも殆んどなく、和牛独特の甘い香りがして、しょっぱさもなかった。
配合例4は脂肪分の浮きも見られず、和牛独特の甘い香りがよりいっそう漂い、味もかなり甘く感じた。
The effects of the seasonings of Formulation Examples 1 to 4 obtained by the above methods were compared. The comparison method is 0.8% salt concentration
4 hot salt waters were prepared and 1% of the seasonings of Formulation Examples 1 to 4 were added. The result is
In Formulation Example 1, emulsification was incomplete, or the fat content was floating above. The scent was not so strong and a little bit of freshness. There was a beef taste.
The blending example 2 was less than the blending example 1, but the fat content was observed. There is a slightly unique scent
The saltiness was also considerably eliminated.
Formulation Example 3 had almost no fat content, had a sweet scent peculiar to Wagyu, and had no salty taste.
In Formulation Example 4, no fat float was observed, the sweet scent peculiar to Wagyu was further drifted, and the taste felt quite sweet.
上記結果より、好ましい例として、原料脂に和牛脂を重量比50%以上使用すると、より調味料としての効果が高く、和牛独特の性質も付与できるということが分った。
これは和牛脂に独特の性質があるからであり、その一例を示すと
和牛脂の融点が35℃前後であるために人の口中で容易に融解して滑らかな食感となる。
通常の国産牛脂の融点は40℃前後であり、オーストラリア産の冷凍牛の脂肪の融点は45℃前後であるために人の口中では融解せず、口当たりが非常に悪く感じる。
各種牛脂の融解温度を示すと表2のようになる。
From the above results, as a preferred example, it was found that the use of 50% or more by weight of Japanese beef fat as a raw material fat has a higher effect as a seasoning and can impart unique properties of Japanese beef.
This is because Japanese beef tallow has a unique property. For example, since the melting point of Wagyu beef is around 35 ° C., it is easily melted in a human mouth to give a smooth texture.
The melting point of normal domestic beef tallow is around 40 ° C., and the melting point of frozen beef from Australia is around 45 ° C., so it does not melt in the human mouth and feels very bad.
Table 2 shows the melting temperatures of various beef tallow.
クトン類が和牛特有の香り、風味を付与する。
ガンマ・ノナラクトン等のラクトン類は加熱されることにより、和牛独特の香り・風味に大きな影響を
与えるとされている。
Lactones such as gamma and nonalactone are said to have a significant effect on the aroma and flavor unique to Japanese beef when heated.
又、この調味料に使用する牛エキスを、好ましい例として、酵素分解により得られた牛エキスを使用し
た。酵素分解により得られるエキスは他の方法と違い、薬品等の化学合成品を使用していないために、
より牛本来の味を再現できる。さらにこの方法で得られたエキスは、他の方法で抽出した牛エキスより
ペプチドを多く含み、この牛エキスを添加することによって、牛本来の後味を付加し、ペプチドによる
マスキング効果が非常に高い調味料を得ることが出来る。
In addition, as a preferred example of the beef extract used for this seasoning, a beef extract obtained by enzymatic degradation was used. Unlike other methods, the extract obtained by enzymatic degradation does not use chemicals or other chemical products.
Can reproduce the original taste of the cow. Furthermore, the extract obtained by this method contains more peptides than the beef extract extracted by other methods, and by adding this beef extract, the aftertaste of cattle is added and the masking effect by the peptide is very high. You can get a fee.
この方法で製造した配合例3と配合例4の調味料を使用して試食を行った。
醤油ラーメンのスープ400ccにこの調味量を2g添加したものと、ベースのスープとの比較を
10名で行った。
結果としては、配合例3、配合例4共に10名が10名添加したものは、塩角が取れていると共に、
醤油臭さがマスキングされているという評価であった。但し、同じもので、何回も試食を繰り返し
ていると、どちらがどちらか判別がつかないようになるという評価も得た。これは本発明による調
味料で、試食者の舌がコーティングされ、どちらのスープを飲んでも、区別がつかなくなった結果
である。このように本発明による調味料の効果は高いといえる。
焼肉用のたれに本調味料を加えた試食も行った。使用した肉は、肉本来の味に欠けるといわれるオ
ーストラリア産のチルドビーフのロースを使用した。同じたれを3皿用意して、1皿目と2皿目に
は配合例3と配合例4の調味料をたれの1%加え、残りの1皿はベースのたれとした。試食した結
果、加えていないものは、食べた時に、たれの味がほとんどであるが、調味料を加えたものは、配
合例3、配合例4共に、前味から和牛独特の香りがして、後味にも牛の心地よい味が残るという結
果が出た。
尚、和牛独特の香りとは先に述べたラクトン類の香りが主で、特に和牛ですき焼き等をするときの
香りと同一である。
以上、本発明により、牛由来の原材料のみを使用することにより、違和感なく、牛の風味を少量の使用
で出すことが出来、又、マスキング効果が非常に高い調味料として使用できることがわかった。
Taste was performed using the seasonings of Formulation Example 3 and Formulation Example 4 produced by this method.
10 people compared the soup with 400g of soy sauce ramen with 2g of this seasoning and the base soup.
As a result, as for the combination example 3 and the combination example 4, 10 people added 10 people, and the salt angle was taken,
It was evaluation that the soy odor was masked. However, it was also evaluated that if the same sample was repeated many times, it would not be possible to determine which one. This is the result of the seasoning according to the present invention, where the taster's tongue was coated and it became indistinguishable by either soup. Thus, it can be said that the effect of the seasoning by this invention is high.
We also had a sample of yakiniku sauce with this seasoning added. The meat used was chilled beef roast from Australia, which is said to lack the original taste of the meat. Three plates of the same sauce were prepared, 1% of the seasoning of Formulation Example 3 and Formulation Example 4 was added to the first and second dishes, and the remaining one plate was a base sauce. As a result of tasting, the taste that was not added is almost the taste of the sauce when eaten, but the one with seasoning added has a unique aroma of Wagyu beef from the previous taste in both Formulation Example 3 and Formulation Example 4. As a result, the pleasant taste of the cow remains in the aftertaste.
The scent peculiar to Wagyu is mainly the scent of lactones described above, and especially the scent when sukiyaki is made with Wagyu beef.
As described above, according to the present invention, it has been found that by using only the raw material derived from cattle, the flavor of the cow can be produced with a small amount of use without any discomfort, and it can be used as a seasoning having a very high masking effect.
Claims (1)
前記牛脂が和牛脂を50重量%以上含有する牛脂700重量部と、250重量部の乳清と、
50重量部の牛肉エキスと、をサイレントカッター又はホモミキサーで乳化させる牛脂を
主原料とした調味料の製造方法。 It is a seasoning mainly made from beef tallow obtained by emulsifying beef tallow, whey and beef extract,
700 parts by weight of beef tallow containing 50% by weight or more of beef tallow, 250 parts by weight of whey,
A method for producing a seasoning using beef tallow emulsified with 50 parts by weight of beef extract with a silent cutter or a homomixer.
Priority Applications (1)
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JP2006020823A JP4710013B2 (en) | 2006-01-30 | 2006-01-30 | Seasoning mainly made from beef tallow and method for producing the same |
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JP2006020823A JP4710013B2 (en) | 2006-01-30 | 2006-01-30 | Seasoning mainly made from beef tallow and method for producing the same |
Publications (2)
Publication Number | Publication Date |
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JP2007195516A JP2007195516A (en) | 2007-08-09 |
JP4710013B2 true JP4710013B2 (en) | 2011-06-29 |
Family
ID=38450732
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JP2006020823A Expired - Fee Related JP4710013B2 (en) | 2006-01-30 | 2006-01-30 | Seasoning mainly made from beef tallow and method for producing the same |
Country Status (1)
Country | Link |
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JP (1) | JP4710013B2 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP6325233B2 (en) * | 2013-11-06 | 2018-05-16 | 株式会社Adeka | Extract seasoning |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4993571A (en) * | 1973-01-18 | 1974-09-05 | ||
JPS5052264A (en) * | 1973-09-12 | 1975-05-09 | ||
JPS5963157A (en) * | 1982-10-04 | 1984-04-10 | Ajinomoto Co Inc | Method for improving taste and flavor of food extract |
JPH05344871A (en) * | 1992-06-12 | 1993-12-27 | Kanebo Ltd | Powdery sauce composition |
JPH0937734A (en) * | 1995-07-28 | 1997-02-10 | House Foods Corp | Seasoning material and its production |
-
2006
- 2006-01-30 JP JP2006020823A patent/JP4710013B2/en not_active Expired - Fee Related
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4993571A (en) * | 1973-01-18 | 1974-09-05 | ||
JPS5052264A (en) * | 1973-09-12 | 1975-05-09 | ||
JPS5963157A (en) * | 1982-10-04 | 1984-04-10 | Ajinomoto Co Inc | Method for improving taste and flavor of food extract |
JPH05344871A (en) * | 1992-06-12 | 1993-12-27 | Kanebo Ltd | Powdery sauce composition |
JPH0937734A (en) * | 1995-07-28 | 1997-02-10 | House Foods Corp | Seasoning material and its production |
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Publication number | Publication date |
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JP2007195516A (en) | 2007-08-09 |
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