JP4793391B2 - Seasoning - Google Patents
Seasoning Download PDFInfo
- Publication number
- JP4793391B2 JP4793391B2 JP2008034369A JP2008034369A JP4793391B2 JP 4793391 B2 JP4793391 B2 JP 4793391B2 JP 2008034369 A JP2008034369 A JP 2008034369A JP 2008034369 A JP2008034369 A JP 2008034369A JP 4793391 B2 JP4793391 B2 JP 4793391B2
- Authority
- JP
- Japan
- Prior art keywords
- seasoning
- solid food
- water
- phase
- rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims description 79
- 240000007594 Oryza sativa Species 0.000 claims description 45
- 235000007164 Oryza sativa Nutrition 0.000 claims description 45
- 235000009566 rice Nutrition 0.000 claims description 43
- 235000021055 solid food Nutrition 0.000 claims description 32
- 239000000839 emulsion Substances 0.000 claims description 31
- 239000003995 emulsifying agent Substances 0.000 claims description 29
- 239000012071 phase Substances 0.000 claims description 28
- 239000008346 aqueous phase Substances 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- -1 fatty acid ester Chemical class 0.000 claims description 18
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 17
- 229930195729 fatty acid Natural products 0.000 claims description 17
- 239000000194 fatty acid Substances 0.000 claims description 17
- 230000005484 gravity Effects 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 14
- 102000002322 Egg Proteins Human genes 0.000 claims description 10
- 108010000912 Egg Proteins Proteins 0.000 claims description 10
- 235000013345 egg yolk Nutrition 0.000 claims description 10
- 210000002969 egg yolk Anatomy 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 8
- 239000005720 sucrose Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 235000012149 noodles Nutrition 0.000 claims description 3
- 235000015927 pasta Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 150000001413 amino acids Chemical class 0.000 claims description 2
- 239000000284 extract Substances 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 claims description 2
- 150000001720 carbohydrates Chemical class 0.000 claims 1
- 239000003921 oil Substances 0.000 description 35
- 235000019198 oils Nutrition 0.000 description 35
- 239000003925 fat Substances 0.000 description 18
- 235000019197 fats Nutrition 0.000 description 18
- 239000002994 raw material Substances 0.000 description 13
- 235000002639 sodium chloride Nutrition 0.000 description 13
- 239000000203 mixture Substances 0.000 description 12
- 239000004278 EU approved seasoning Substances 0.000 description 11
- 239000000796 flavoring agent Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 238000004945 emulsification Methods 0.000 description 9
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 239000003086 colorant Substances 0.000 description 6
- 238000000926 separation method Methods 0.000 description 6
- 235000003392 Curcuma domestica Nutrition 0.000 description 5
- 244000008991 Curcuma longa Species 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 5
- 235000003373 curcuma longa Nutrition 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 235000013976 turmeric Nutrition 0.000 description 5
- 240000002234 Allium sativum Species 0.000 description 4
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000004611 garlic Nutrition 0.000 description 4
- 235000012658 paprika extract Nutrition 0.000 description 4
- 239000001688 paprika extract Substances 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 240000008415 Lactuca sativa Species 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 239000000049 pigment Substances 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- 235000007189 Oryza longistaminata Nutrition 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 235000011054 acetic acid Nutrition 0.000 description 2
- 235000013614 black pepper Nutrition 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 235000021438 curry Nutrition 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- DNIAPMSPPWPWGF-UHFFFAOYSA-N monopropylene glycol Natural products CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 240000002943 Elettaria cardamomum Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000019485 Safflower oil Nutrition 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000005300 cardamomo Nutrition 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000021268 hot food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000001931 piper nigrum l. white Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000005713 safflower oil Nutrition 0.000 description 1
- 239000003813 safflower oil Substances 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011345 viscous material Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
Landscapes
- Seasonings (AREA)
Description
本発明は、特にご飯などの調理された固形食品などに混ぜるだけで簡単にパラリとした食感が得られ、かつ、良好な風味を前記固形食品に均一に付与することができる調味材に関するものである。 The present invention relates to a seasoning material that can easily give a crispy texture simply by mixing with cooked solid food such as rice, and can uniformly impart a good flavor to the solid food. It is.
特許文献1には、良好な舌触りと食感を有した炒飯等の炒め物を簡単に調理できる調味料が記載されている。この調味料により、HLB値2以下で且つ融点の低い乳化剤を使用することでW/O型の安定した乳化状態を保持し、HLB値4〜10で且つ融点の高い乳化剤を使用する。このものでは、保存中における塩などの調味料の沈降が抑えられず、ご飯に混ぜるだけでは、カレーにそえるご飯などに適当な、米粒が結着せずパラリとした食感(パラリ感)が得られない問題があった。
特許文献2には、調理時に米飯中への均一分散が容易であり、且つ焦げつきが防止された米飯用調味料が記載されている。この米飯用調味料では、油脂と調味液とでO/W型乳化物を生成し、炊飯用の水に混合するか、炊飯米調理時に添加することを特徴とする。但し、炊飯したご飯に混ぜ込んでも充分なパラリ感が得られない問題があった。
特許文献3には、炊飯したご飯に混ぜるだけで、ご飯のべっとり感やバラバラ感がなく適度に付着性を有したふんわりとした味付けご飯を得ることができる調味料組成物が記載されている。但し、この調味料組成物は、油相原料が少なく水相原料が多い組成物であり、水分の多い食感となり、パラリとした食感が得られにくい問題があった。
Patent Document 1 describes a seasoning that can easily cook fried foods such as fried rice with a good texture and texture. With this seasoning, an emulsifier having an HLB value of 2 or less and a low melting point is used to maintain a stable emulsified state of W / O type, and an emulsifier having an HLB value of 4 to 10 and a high melting point is used. With this product, the settling of salt and other seasonings during storage cannot be suppressed, and if mixed with rice, it is suitable for rice to be prepared with curry, and a grainy texture (parrity) that does not bind rice grains is obtained. There was a problem that was not possible.
Patent Document 2 describes a seasoning for cooked rice that is easily uniformly dispersed in cooked rice during cooking and that is not burnt. In this seasoning for cooked rice, an oil / fat and seasoning liquid are used to produce an O / W emulsion and mixed with water for cooking rice, or added during cooking of cooked rice. However, there was a problem that even when mixed with cooked rice, a sufficient sense of parallelism could not be obtained.
Patent Document 3 describes a seasoning composition that can be obtained by simply mixing rice that has been cooked with rice, so that the rice is not sticky or disjointed and has a moderately sticky and seasoned rice. However, this seasoning composition is a composition having a small amount of oil phase raw material and a large amount of aqueous phase raw material.
本発明は、ご飯などの調理された固形食品などに混ぜるだけで簡単にパラリとした食感が得られ、かつ、良好な風味を前記固形食品に均一に付与することができる調味材を得ることを目的とする。 The present invention provides a seasoning that can be easily mixed with a cooked solid food such as rice, and can easily impart a good flavor to the solid food. With the goal.
本発明は、調味成分と、HLBが8〜18である親水性乳化剤及び/又は卵黄と、HLBが3〜7である親油性乳化剤とを含有する、水分が20〜40質量%で、油脂分が45〜80質量%の、連続相である水相と分散相である油相とによって構成されるO/W型乳化物であることを特徴とする調味材を提供する。 The present invention comprises a seasoning component, a hydrophilic emulsifier and / or egg yolk with an HLB of 8 to 18, and a lipophilic emulsifier with an HLB of 3 to 7, the water content is 20 to 40% by mass, and the fat content Is a O / W type emulsion composed of an aqueous phase that is a continuous phase and an oil phase that is a dispersed phase.
本発明によれば、炊き上げたご飯などに混ぜるだけで簡単にパラリとした食感が得られ、かつ、均一に味付けが可能な調味料を提供できる。さらに、本発明の調味材の好適態様においては、塩などの調味料の比重分離がないので、長期間に渡り使用可能な調味料を提供できる。 According to the present invention, it is possible to provide a seasoning that can be easily seasoned and can be seasoned evenly by simply mixing it with cooked rice. Furthermore, in the suitable aspect of the seasoning of this invention, since there is no specific gravity separation of seasonings, such as salt, the seasoning which can be used over a long period of time can be provided.
本発明の調味材は、連続相である水相と分散相である油相とによって構成されるO/W型乳化物である。
水相を構成する水性成分には、水のほか、水溶性調味成分、水溶性色剤、水溶性香料などが含まれる。
油相を構成する油性成分には、食用油脂のほか、脂溶性調味成分、脂溶性色剤、脂溶性香料などが含まれる。また、油相比率が水相比率よりも高いことが好ましい。
食用油脂としては、大豆油、菜種油、コーン油、綿実油、ゴマ油、オリーブ油、サフラワー油、牛脂、豚脂、バター、及びこれらの分別油脂、水素添加油脂、エステル交換油脂等の加工油脂、マーガリン、ショートニングなどが挙げられる。前記食用油脂は単独で、又は2種以上組み合わせて用いても良い。
The seasoning of the present invention is an O / W emulsion composed of an aqueous phase that is a continuous phase and an oil phase that is a dispersed phase.
The aqueous component constituting the aqueous phase includes water, water-soluble seasoning components, water-soluble colorants, water-soluble fragrances and the like.
In addition to edible fats and oils, the oily components that make up the oil phase include fat-soluble seasoning components, fat-soluble colorants, fat-soluble fragrances, and the like. Moreover, it is preferable that an oil phase ratio is higher than an aqueous phase ratio.
As edible fats and oils, soybean oil, rapeseed oil, corn oil, cottonseed oil, sesame oil, olive oil, safflower oil, beef tallow, pork fat, butter, and fractionated fats and oils thereof, hydrogenated fats and oils, transesterified fats and oils, margarine, For example, shortening. The edible fats and oils may be used alone or in combination of two or more.
本発明の調味材は、O/W型乳化を達成するために、HLBが8〜18、好ましくは11〜13である親水性乳化剤及び/又は卵黄を含む。親水性乳化剤の種類は特に制限されず、HLBが前記範囲のものであれば本発明の調味材で使用することができる。具体的には、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステルなどが挙げられる。好ましくは、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステルであり、より好ましくはポリグリセリン脂肪酸エステルである。本発明の調味材における親水性乳化剤の含有量は、好ましくは0.1〜10質量%であり、より好ましくは0.1〜5質量%である。前記親水性乳化剤は単独で、又は2種以上組合せて用いても良い。種類の異なる乳化剤を組合せて用いる場合には、総量が前記の含有量になればよい。 The seasoning of the present invention contains a hydrophilic emulsifier and / or egg yolk having an HLB of 8 to 18, preferably 11 to 13, in order to achieve O / W type emulsification. The kind in particular of a hydrophilic emulsifier is not restrict | limited, If HLB is a thing of the said range, it can be used with the seasoning of this invention. Specific examples include polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, and the like. Polyglycerin fatty acid esters and sucrose fatty acid esters are preferred, and polyglycerin fatty acid esters are more preferred. Content of the hydrophilic emulsifier in the seasoning of this invention becomes like this. Preferably it is 0.1-10 mass%, More preferably, it is 0.1-5 mass%. The hydrophilic emulsifiers may be used alone or in combination of two or more. When different types of emulsifiers are used in combination, the total amount may be the above content.
卵黄としては、生卵黄、塩蔵卵黄、冷凍卵黄及び同様の形態の全卵などを使用することができる。卵黄の含有量は、好ましくは1〜25質量%であり、より好ましくは5〜15質量%である。前記親水性乳化剤と組合せて用いても良く、その場合の含有量は、求める乳化作用が得られるように各々前記数値範囲内の適当量とすればよい。 As the egg yolk, raw egg yolk, salted egg yolk, frozen egg yolk, whole eggs in the same form, and the like can be used. The content of egg yolk is preferably 1 to 25% by mass, more preferably 5 to 15% by mass. It may be used in combination with the hydrophilic emulsifier, and the content in that case may be an appropriate amount within the numerical range so that the desired emulsifying action can be obtained.
本発明の調味材は、HLBが3〜7である親油性乳化剤を含む。これにより、調味材を固形食品に混ぜた際にパラリとした食感を達成することができる。なお、前記親油性乳化剤は調味材のO/W型乳化を妨げないように添加される。例えば、水、酢などの水を主体とする原料に親水性乳化剤を分散させて水相を形成し、上記水相に親油性乳化剤を分散させた直後に、水相と油相とを混合乳化処理する。あるいは、上記水系原料に親水性乳化剤を分散させて形成した水相と、親油性乳化剤を分散させて形成した油相とを混合乳化処理する。このようにしてO/W型乳化物を構成することができる。 The seasoning of this invention contains the lipophilic emulsifier whose HLB is 3-7. Thereby, when the seasoning is mixed with the solid food, a crisp texture can be achieved. The lipophilic emulsifier is added so as not to disturb the O / W emulsification of the seasoning. For example, a hydrophilic emulsifier is dispersed in a raw material mainly composed of water such as water and vinegar to form an aqueous phase, and immediately after the lipophilic emulsifier is dispersed in the aqueous phase, the aqueous phase and the oil phase are mixed and emulsified. To process. Alternatively, the aqueous phase formed by dispersing the hydrophilic emulsifier in the aqueous material and the oil phase formed by dispersing the lipophilic emulsifier are mixed and emulsified. Thus, an O / W type emulsion can be constituted.
親油性乳化剤の種類は特に制限されず、HLBが前記範囲のものであれば本発明の調味材で使用することができる。具体的には、ショ糖脂肪酸エステル、レシチン、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステルなどが挙げられる。好ましくは、ショ糖脂肪酸エステル、レシチンであり、より好ましくはショ糖脂肪酸エステルである。本発明の調味材における親油性乳化剤の含有量は、好ましくは0.1〜10質量%であり、より好ましくは3〜8質量%である。前記親油性乳化剤は単独で、又は2種以上組合せて用いても良く、組合せる場合の含有量は、総量が前記の量になればよい。 The kind of lipophilic emulsifier is not particularly limited, and can be used in the seasoning of the present invention as long as the HLB is in the above range. Specific examples include sucrose fatty acid ester, lecithin, propylene glycol fatty acid ester, sorbitan fatty acid ester and the like. Preferred are sucrose fatty acid ester and lecithin, and more preferred are sucrose fatty acid ester. Content of the lipophilic emulsifier in the seasoning of this invention becomes like this. Preferably it is 0.1-10 mass%, More preferably, it is 3-8 mass%. The lipophilic emulsifiers may be used alone or in combination of two or more, and the total content of the lipophilic emulsifiers only needs to be the above amount.
本発明の調味材は、さらに調味成分を含む。調味成分としては、水溶性調味成分、脂溶性調味成分及び水相と油相のいずれにも溶解しない不溶性調味成分が挙げられる。水溶性調味成分としては、食塩、砂糖などの糖類、アミノ酸、核酸、醤油などの調味料、酒類、エキス、ブイヨン、ソース、チャツネ、ピューレ、酢などが挙げられる。
水溶性調味成分を含んで連続相である水相の比重を高くする、即ち、例えば水相の比重を1よりも大きく、好ましくは1.2以上にすることで、調味材のO/W型乳化を安定にすることができる。比重の大きい水相中に、これよりも比重が相当小さい油相が分散することで、水相より油相が分離し難いためである。上記構成となるように、水溶性調味成分を適宜含めばよく、特に食塩、糖類、調味料を10〜20質量%含むことが好ましい。水溶性調味成分は、水相中に析出せずに溶解させて用いることが望ましい。
The seasoning of this invention contains a seasoning component further. Examples of the seasoning component include a water-soluble seasoning component, a fat-soluble seasoning component, and an insoluble seasoning component that does not dissolve in any of the aqueous phase and the oil phase. Examples of water-soluble seasoning ingredients include sugars such as salt and sugar, seasonings such as amino acids, nucleic acids, and soy sauce, alcoholic beverages, extracts, bouillon, sauce, chutney, puree, and vinegar.
O / W type of seasoning by increasing the specific gravity of the aqueous phase containing the water-soluble seasoning component, that is, by making the specific gravity of the aqueous phase larger than 1, preferably 1.2 or more. Emulsification can be stabilized. This is because the oil phase is more difficult to separate than the water phase by dispersing the oil phase having a considerably smaller specific gravity in the water phase having a higher specific gravity. A water-soluble seasoning component may be appropriately included so as to have the above-described configuration, and it is particularly preferable that 10 to 20% by mass of salt, sugar, and seasoning are included. It is desirable to use the water-soluble seasoning component after dissolving it in the aqueous phase without precipitating.
脂溶性調味成分としては、ネギ油、ラー油などの香味油が挙げられる。また、不溶性調味成分としては、ターメリック、カルダモン、オニオン、ガーリック、白胡椒、黒胡椒などの粉末状香辛料、あらびき唐辛子、ガーリックミンスなどの粉砕した香辛料などが挙げられる。
本発明の調味材における調味成分の含有量は、本発明のO/W型乳化物の構成が達成され、原料の比重分離などが起きない限度で、求める風味などに応じて適宜の量となし得る。以上の原料とは別に、本発明のO/W型乳化物に肉、野菜、果実などの固形の具材を含ませることもできる。
Examples of the fat-soluble seasoning component include flavor oils such as leek oil and chili oil. Examples of insoluble seasoning ingredients include powdered spices such as turmeric, cardamom, onion, garlic, white pepper and black pepper, and ground spices such as arabiki chili and garlic mince.
The content of the seasoning component in the seasoning material of the present invention is an appropriate amount depending on the desired flavor, etc., as long as the composition of the O / W emulsion of the present invention is achieved and specific gravity separation of the raw materials does not occur. obtain. Apart from the above raw materials, the O / W emulsion of the present invention may contain solid ingredients such as meat, vegetables and fruits.
本発明の調味材は、以上の原料を含んで、連続相である水相と分散相である油相とを混合乳化処理してO/W型乳化物として構成する。混合乳化処理に用いる手段は、O/W型乳化が達成されるものであれば任意である。
本発明の調味材は、水分が20〜40質量%、好ましく20〜30質量%で、油脂分が45〜80質量%、好ましく45〜65質量%である。油脂分が水分よりも多いことにより、保存時の乳化の安定と喫食時のパラリとした食感が達成される。
The seasoning of the present invention contains the above raw materials, and is constituted as an O / W emulsion by mixing and emulsifying a water phase as a continuous phase and an oil phase as a dispersed phase. The means used for the mixed emulsification treatment is arbitrary as long as O / W type emulsification is achieved.
The seasoning of the present invention has a water content of 20 to 40% by mass, preferably 20 to 30% by mass, and an oil and fat content of 45 to 80% by mass, preferably 45 to 65% by mass. When the oil and fat content is higher than the water content, the emulsification stability during storage and the eating quality during eating are achieved.
なお、本発明において、調味材の水分及び油脂分は、ドレッシングの日本農林規格の第7条に定められた測定方法によって測定された値を示す。すなわち、
水分は、恒量としたガラスひよう量管(50×20mmでうすく脱脂綿をしいたもの)に試料約3gをはかり取り、105℃で3時間乾燥した後ひよう量し、乾燥前の重量と乾燥後の重量との差の試料重量に対する百分比を水分とする。
油脂分は、水分測定後の試料をソックスレー脂肪抽出器を用いエチルエーテルを溶剤として8時間湯浴上で抽出する。次いでフラスコ中のエチルエーテルを除去した後、105℃の乾燥器中で2時間乾燥してひよう量し、フラスコの重量との差の試料重量に対する百分比を油脂分とする。
In addition, in this invention, the water | moisture content and fats and oils content of a seasoning show the value measured by the measuring method prescribed | regulated to Article 7 of the Japanese agricultural and forestry standard of dressing. That is,
About 3 g of sample is weighed into a glass weighing tube (50 x 20 mm thinly absorbent cotton), dried at 105 ° C for 3 hours, weighed, and dried before drying. The percentage of the difference from the subsequent weight with respect to the sample weight is defined as moisture.
The oil and fat content is extracted on a hot water bath using a Soxhlet fat extractor for 8 hours using ethyl ether as a solvent. Next, after the ethyl ether in the flask is removed, the sample is dried in a drier at 105 ° C. for 2 hours and weighed, and the percentage of the difference from the weight of the flask with respect to the sample weight is defined as the fat and oil content.
本発明の調味材は、好ましくは品温25℃における粘度が5000mPa・s以上であり、より好ましくは10000〜80000mPa・sである。前記粘度は、ガム類などの粘性材を添加して調整しても良い。本発明で粘度は、全てB型粘度計(東機産業社製、RC−100型、ヘッドRB100H)のローターNO.6を使用し、25℃、10rpmで測定した場合の測定値として表したものである。 The seasoning of the present invention preferably has a viscosity at a product temperature of 25 ° C. of 5000 mPa · s or more, more preferably 10000 to 80000 mPa · s. The viscosity may be adjusted by adding a viscous material such as gums. In the present invention, all the viscosities are the rotor NO. Of B type viscometer (RC-100 type, head RB100H, manufactured by Toki Sangyo Co., Ltd.). 6 is used as a measured value when measured at 25 ° C. and 10 rpm.
本発明の調味材を固形食品にまぶして使用することにより、簡単にパラリとした食感が得られ、かつ、良好な風味を前記固形食品に均一に付与することができる。
固形食品としては、白飯、釜飯、五目飯、炒飯、ピラフ、パエリアなどの米飯類、そば、うどん、ラーメンなどの麺類、スパゲティー、マカロニなどのパスタ類が挙げられる。好ましくは、加温調理された固形食品であり、例えば炊飯、炒めなどをした米飯類、茹で、炒めなどをした麺類、パスタ類である。揚げ物などの高温の食品や、冷たいサラダなどでもよい。
本発明の調味材を用いて調味された固形食品は、カレー、シチュー、パエリアなどに用いる米飯などのパラリとした食感が求められる場合に好適なものとなる。
By applying the seasoning of the present invention to a solid food, it is possible to easily obtain a crispy texture and to uniformly impart a good flavor to the solid food.
Examples of the solid food include cooked rice such as white rice, kettle rice, gomoku rice, fried rice, pilaf and paella, noodles such as buckwheat, udon and ramen, and pasta such as spaghetti and macaroni. Preferably, it is a solid food cooked by heating, such as cooked rice, cooked rice, boiled noodles and pasta. Hot foods such as fried foods and cold salads may be used.
The solid food seasoned using the seasoning of the present invention is suitable when a crisp texture such as cooked rice used for curry, stew, paella and the like is required.
(実施例1 レッドライス)
下記表1に示した量の水、ポリグリセリン脂肪酸エステル、酢酸、キサンタンガム、食塩、砂糖、調味料及び香辛料を95℃5分間加熱混合した。得られた混合物(水相)の比重は約1.2であった。
得られた混合物に、下記表1に示したサラダオイル、ショ糖脂肪酸エステル及びパプリカエキスの混合物(油相)を加えて、ホモゲナイザーにて8000rpmで2分間混合しO/W型乳化物を得た。なお、表中の数値は全て質量%を示す。
前記乳化物は、水分31質量%、油脂分47質量%のもので、品温25℃における粘度が約45000mPa・sであり、3000rpmで30分間遠心分離処理しても塩などの調味料の分離は見られなかった。
この調味材は、炊飯米などの加温調理された固形食品や、冷たいご飯などに混ぜるだけで、固形食品(米粒など)どうしが結着せず簡単にパラリとした食感が得られた。さらに、良好な風味を均一に付与することができ、固形食品の表面に均一に赤色が着色された。調味材は、使用を繰り返し、12カ月冷蔵庫で保存している間も、塩などの調味料の分離がなく乳化が安定であった。
(Example 1 Red rice)
Water, polyglycerin fatty acid ester, acetic acid, xanthan gum, salt, sugar, seasoning and spices shown in Table 1 below were heated and mixed at 95 ° C. for 5 minutes. The specific gravity of the obtained mixture (aqueous phase) was about 1.2.
To the obtained mixture, a mixture (oil phase) of salad oil, sucrose fatty acid ester and paprika extract shown in Table 1 below was added and mixed for 2 minutes at 8000 rpm with a homogenizer to obtain an O / W type emulsion. . In addition, all the numerical values in the table indicate mass%.
The emulsion has a moisture content of 31% by mass and a fat / fat content of 47% by mass, and has a viscosity at an article temperature of 25 ° C. of about 45,000 mPa · s. Even if it is centrifuged at 3000 rpm for 30 minutes, it separates seasonings such as salt. Was not seen.
By simply mixing this seasoning with hot cooked solid foods such as cooked rice and cold rice, solid foods (such as rice grains) did not bind to each other, and a smooth texture was obtained. Furthermore, a good flavor could be imparted uniformly and the surface of the solid food was uniformly colored red. The seasoning was used repeatedly and stored in a refrigerator for 12 months, and the emulsification was stable without the separation of seasonings such as salt.
(実施例2 ターメリックライス)
下記表1に示した量の原料を使用し、脂溶性色剤のパプリカエキスをターメリック色素に置換えた以外は、実施例1と同様にしてO/W型乳化物を得た。
この乳化物は、実施例1で得たものと同等の水相の比重、水分、油脂分を有し、粘度約48000mPa・sで、固形食品に混ぜた際に食品に黄色が着色された以外は、同等の性能を有するものであった。
(Example 2 turmeric rice)
An O / W emulsion was obtained in the same manner as in Example 1 except that the raw materials in the amounts shown in Table 1 below were used and the paprika extract as a fat-soluble colorant was replaced with a turmeric pigment.
This emulsion has the same specific gravity of water phase, moisture and fats and oils as those obtained in Example 1 and has a viscosity of about 48000 mPa · s, except that the food is colored yellow when mixed with solid food. Had equivalent performance.
(実施例3 ガーリックライス)
下記表1に示した量の原料を使用し、水溶性色剤のカラメル色素を水相に用いた以外は、実施例1と同様にしてO/W型乳化物を得た。
この乳化物は、実施例1で得たものと同等の水相の比重、水分を有し、油脂分46質量%、粘度約48000mPa・sで、粘度固形食品に混ぜた際に食品に肌色が着色された以外は、同等の性能を有するものであった。
(Example 3 Garlic rice)
An O / W emulsion was obtained in the same manner as in Example 1 except that the raw materials in the amounts shown in Table 1 below were used and a caramel pigment as a water-soluble colorant was used in the aqueous phase.
This emulsion has a specific gravity and water content of the water phase equivalent to that obtained in Example 1, has a fat content of 46% by mass and a viscosity of about 48000 mPa · s. Except for being colored, they had equivalent performance.
(比較例1 レッドライス 高水分のO/W型乳化物)
表1に示した量の原料を使用した以外は、実施例1と同様にしてO/W系乳化物を得た。乳化物の水相の比重は約1.1であった。
この乳化物は、水分66質量%、油脂分12質量%のもので、品温25℃における粘度が約5000mPa・sであり、3000rpmで30分間遠心分離処理した場合に、塩などの調味料の分離は見られなかった。
この調味材は、炊飯米などの加温して調理された固形食品や、冷たいご飯などに混ぜると、固形食品(米粒など)どうしが結着して簡単に混ざらず、食品がべたついた水っぽい食感となった。また、良好な風味を均一に付与することができず、固形食品の表面がまだら模様に不均一に赤色が着色された。調味材は、冷蔵庫で1カ月程度しか保存できないものであった。
調味材が高水分のO/W型乳化物である場合には、HLBが特定のものである親水性乳化剤及び親油性乳化剤を併用しても、本発明の所望の効果は得られなかった。
(Comparative Example 1 Red Rice O / W emulsion with high moisture)
An O / W emulsion was obtained in the same manner as in Example 1 except that the amount of raw material shown in Table 1 was used. The specific gravity of the aqueous phase of the emulsion was about 1.1.
This emulsion has a moisture content of 66% by mass and a fat / fat content of 12% by mass, and has a viscosity of about 5000 mPa · s at a product temperature of 25 ° C. When it is centrifuged at 3000 rpm for 30 minutes, No separation was seen.
When this seasoning is mixed with heated cooked rice or other solid foods such as cooked rice, or cold rice, solid foods (such as rice grains) will not bind together and will not mix easily. It became a feeling. Moreover, a good flavor could not be imparted uniformly, and the surface of the solid food was unevenly colored in a mottled pattern. The seasoning could only be stored in the refrigerator for about a month.
In the case where the seasoning is a high moisture O / W emulsion, the desired effect of the present invention was not obtained even when a hydrophilic emulsifier and a lipophilic emulsifier having a specific HLB were used in combination.
(比較例2 レッドライス 親油性乳化剤を用いないもの)
表1に示した量の原料を使用した以外は、実施例1と同様にしてO/W系乳化物を得た。乳化物の水相の比重は約1.1であった。
この乳化物は、水分36質量%、油脂分47質量%のもので、品温25℃における粘度が約21000mPa・sであり、3000rpmで30分間遠心分離処理しても塩などの調味料の分離は見られなかった。
この調味材は、炊飯米などの加温して調理された固形食品や、冷たいご飯などに混ぜると、固形食品(米粒など)どうしが結着して簡単に混ざらず、食品がべたついた塊があるもっちりとした食感となった。また、良好な風味を均一に付与することができず、固形食品の表面がまだら模様に不均一に赤色が着色された。
調味材は、使用を繰り返し、12カ月冷蔵庫で保存している間も、塩などの調味料の分離がなく乳化が安定であった。
(Comparative Example 2 Red Rice, which does not use a lipophilic emulsifier)
An O / W emulsion was obtained in the same manner as in Example 1 except that the amount of raw material shown in Table 1 was used. The specific gravity of the aqueous phase of the emulsion was about 1.1.
This emulsion has a water content of 36% by mass and a fat and oil content of 47% by mass. The viscosity at a product temperature of 25 ° C. is about 21000 mPa · s. Even if it is centrifuged at 3000 rpm for 30 minutes, it separates seasonings such as salt. Was not seen.
When this seasoning is mixed with cooked rice or other solid food that has been cooked, or cold rice, solid foods (such as rice grains) will not stick together and will not mix easily, resulting in a sticky mass of food. It became a certain texture. Moreover, a good flavor could not be imparted uniformly, and the surface of the solid food was unevenly colored in a mottled pattern.
The seasoning was used repeatedly and stored in a refrigerator for 12 months, and the emulsification was stable without the separation of seasonings such as salt.
(実施例4 レッドライス)
下記表2に示した量の水、卵黄、酢酸、食塩、砂糖、調味料及び香辛料を95℃5分間加熱混合した。得られた混合物(水相)の比重は約1.2であった。
得られた混合物に、下記表2に示したサラダオイル、ショ糖脂肪酸エステル及びパプリカエキスの混合物(油相)を加えて、ホモゲナイザーにて8000rpmで2分間混合しO/W型乳化物を得た。
この乳化物は、水分22質量%、油脂分53質量%のもので、品温25℃における粘度が約52000mPa・sであり、3000rpmで30分間遠心分離処理しても塩などの調味料の分離は見られなかった。
この調味材は、炊飯米などの加温調理された固形食品や、冷たいご飯などに混ぜるだけで、固形食品(米粒など)どうしが結着せず簡単にパラリとした食感が得られ、かつ、良好な風味を均一に付与することができた。さらに、良好な風味を均一に付与することができ、固形食品の表面に均一に赤色が着色された。調味材は、使用を繰り返し、12カ月冷蔵庫で保存している間も、塩などの調味料の分離がなく乳化が安定であった。
(Example 4 Red rice)
Water, egg yolk, acetic acid, salt, sugar, seasonings and spices shown in Table 2 below were heated and mixed at 95 ° C. for 5 minutes. The specific gravity of the obtained mixture (aqueous phase) was about 1.2.
To the obtained mixture, a mixture (oil phase) of salad oil, sucrose fatty acid ester and paprika extract shown in Table 2 below was added and mixed with a homogenizer at 8000 rpm for 2 minutes to obtain an O / W emulsion. .
This emulsion has a water content of 22% by mass and a fat / fat content of 53% by mass, and has a viscosity of about 52,000 mPa · s at a product temperature of 25 ° C. Even if it is centrifuged at 3000 rpm for 30 minutes, it separates seasonings such as salt. Was not seen.
This seasoning can be mixed with warm cooked solid foods such as cooked rice and cold rice, so that solid foods (such as rice grains) do not bind to each other, and a simple and crisp texture is obtained. A good flavor could be imparted uniformly. Furthermore, a good flavor could be imparted uniformly and the surface of the solid food was uniformly colored red. The seasoning was used repeatedly and stored in a refrigerator for 12 months, and the emulsification was stable without the separation of seasonings such as salt.
(実施例5 ターメリックライス)
下記表2に示した量の原料を使用し、脂溶性色剤のパプリカエキスをターメリック色素に置換えた以外は、実施例4と同様にしてO/W型乳化物を得た。
この乳化物は、実施例4で得たものと同等の水相の比重を有し、水分24質量%、油脂分53質量%、粘度約55000mPa・sで、固形食品に混ぜた際に食品に黄色が着色された以外は、同等の性能を有するものであった。
(Example 5 turmeric rice)
An O / W emulsion was obtained in the same manner as in Example 4 except that the raw materials in the amounts shown in Table 2 below were used and the paprika extract as a fat-soluble colorant was replaced with a turmeric dye.
This emulsion has a specific gravity of an aqueous phase equivalent to that obtained in Example 4, has a water content of 24% by mass, an oil and fat content of 53% by mass, and a viscosity of about 55000 mPa · s. Except for being colored yellow, it had equivalent performance.
(実施例6 ガーリックライス)
下記表2に示した量の原料を使用し、水溶性色剤のカラメル色素を水相に用いた以外は、実施例4と同様にしてO/W型乳化物を得た。
この乳化物は、実施例4で得たものと同等の水相の比重を有し、水分23質量%、油脂分48質量%、粘度約65000mPa・sで、固形食品に混ぜた際に食品に肌色が着色された以外は、同等の性能を有するものであった。
(Example 6 garlic rice)
An O / W emulsion was obtained in the same manner as in Example 4 except that the raw materials in the amounts shown in Table 2 below were used and a caramel pigment as a water-soluble colorant was used in the aqueous phase.
This emulsion has a specific gravity of an aqueous phase equivalent to that obtained in Example 4, has a moisture content of 23% by mass, a fat and oil content of 48% by mass, and a viscosity of about 65000 mPa · s. Except that the skin color was colored, it had the same performance.
(比較例3 レッドライス 親油性乳化剤を用いないもの)
表2に示した量の原料を使用した以外は、実施例4と同様にしてO/W系乳化物を得た。乳化物の水相の比重は約1.2であった。
この乳化物は、水分28質量%、油脂分52質量%のもので、品温25℃における粘度が約55000mPa・sであり、3000rpmで30分間遠心分離処理しても塩等の調味料の分離は見られなかった。
この調味材は、比較例2で得られたものと略同等の性能のものであった。
(Comparative Example 3 Red Rice, which does not use a lipophilic emulsifier)
An O / W emulsion was obtained in the same manner as in Example 4 except that the amount of raw material shown in Table 2 was used. The specific gravity of the aqueous phase of the emulsion was about 1.2.
This emulsion has a water content of 28% by mass and a fat and oil content of 52% by mass, and has a viscosity at an article temperature of 25 ° C. of about 55000 mPa · s. Even if it is centrifuged at 3000 rpm for 30 minutes, it separates seasonings such as salt. Was not seen.
This seasoning material had substantially the same performance as that obtained in Comparative Example 2.
Claims (7)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008034369A JP4793391B2 (en) | 2008-02-15 | 2008-02-15 | Seasoning |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2008034369A JP4793391B2 (en) | 2008-02-15 | 2008-02-15 | Seasoning |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2009189314A JP2009189314A (en) | 2009-08-27 |
JP4793391B2 true JP4793391B2 (en) | 2011-10-12 |
Family
ID=41071968
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2008034369A Active JP4793391B2 (en) | 2008-02-15 | 2008-02-15 | Seasoning |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP4793391B2 (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP2659788B1 (en) | 2012-05-01 | 2014-12-17 | Symrise AG | Liquid flavour compositions |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3519219B2 (en) * | 1996-10-11 | 2004-04-12 | 日清オイリオ株式会社 | Seasoning for stir-fry |
JP3505398B2 (en) * | 1998-08-25 | 2004-03-08 | 三菱化学フーズ株式会社 | Acidic O / W emulsion composition |
JP3769239B2 (en) * | 2001-08-31 | 2006-04-19 | ハウス食品株式会社 | Seasoning for fried food and method for producing the same |
JP4310568B2 (en) * | 2001-12-06 | 2009-08-12 | クラシエフーズ株式会社 | Method for preventing binding of cooked rice and method for producing cooked rice |
-
2008
- 2008-02-15 JP JP2008034369A patent/JP4793391B2/en active Active
Also Published As
Publication number | Publication date |
---|---|
JP2009189314A (en) | 2009-08-27 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6419120B2 (en) | Fried flavor enhancer | |
JP4749129B2 (en) | Method for producing retort pasta sauce | |
JP6755731B2 (en) | Oil composition | |
JP4979143B2 (en) | High oil emulsified oil / fat composition for pregelatinized noodles, production method thereof, sauce for pregelatinized noodles using the composition, and pregelatinized noodles | |
JP2021193999A (en) | Sauce | |
JP2013027343A (en) | Liquid seasoning containing garlic | |
JP4171136B2 (en) | Ingredients for fried cooked food and fried food | |
JP2003144085A (en) | Seasoning material for frying and method for producing the same | |
JP4161519B2 (en) | Emulsified oil and fat composition for kneading | |
JP2018171036A (en) | Liquid seasoning for cooking | |
JP4793391B2 (en) | Seasoning | |
JP5325051B2 (en) | Oil composition for cooking rice, fried rice obtained using the same, and method for producing fried rice | |
JP4836976B2 (en) | Colorant for solid food | |
JP2004242561A (en) | Liquid seasoning | |
JP2010227044A (en) | Liquid dressing | |
JP2005087014A (en) | Pasta source | |
JP6960033B2 (en) | Oil composition | |
JP7427478B2 (en) | Method for producing emulsified powder | |
JP3264874B2 (en) | Process for producing processed starch-based granules and food materials | |
JP7486962B2 (en) | Method for producing miso seasoning composition | |
JP4088013B2 (en) | Oil composition for cooking | |
JP2008148597A (en) | Cooking material for fried rice | |
JP6910712B2 (en) | Karaage-like oil and fat composition for food production and its production method. | |
JP2016026479A (en) | Oil and fat composition for noodle dough and oils and fats for noodle dough, and method for production of noodles | |
JP2023167032A (en) | Method for maintaining sauce luster and production methods of sauce and udon |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20100204 |
|
A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20110117 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20110207 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20110408 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20110704 |
|
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20110711 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 4793391 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140805 Year of fee payment: 3 |
|
S533 | Written request for registration of change of name |
Free format text: JAPANESE INTERMEDIATE CODE: R313533 |
|
R350 | Written notification of registration of transfer |
Free format text: JAPANESE INTERMEDIATE CODE: R350 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |