JP5639949B2 - Combination of stewed cooking composition and roux - Google Patents

Description

  The present invention relates to a combination of a stewed cooking composition and roux that suppresses generation of acupuncture as much as possible when boiling meat with water.

As mentioned above, acupuncture occurs when meat is boiled with water, but the true identity of acupuncture is meat juice and blood of meat, which solidifies upon heating, and further, the coagulated material collects and floats on the surface of the liquid, Since the entire liquid surface is covered, or it adheres to various foodstuffs, the taste of the whole food is deteriorated and the appearance is deteriorated.
For example, in Patent Document 1, in a sealed cooking method of meat as a primary processed food having the original texture and umami of meat, the meat mass is drained to remove internal organs, fat, etc., and drained. In addition, it is described that wheat flour is applied to the entire surface of the meat lump, and the mixture is boiled with 2% salt water to remove acupuncture, odors and excess fat.

  In Patent Document 2, raw material meat is immersed in a sodium carboxylate aqueous solution and / or animal protein aqueous solution, subjected to boil treatment, the raw material meat and the liquid component are separated, and the aqua and / or oil components are separated from the liquid component. It is described that this can be used as water to be added during the production of retort food.

Patent Document 3 is a method for producing a frozen rice bran containing beef, pork or chicken, including a step of removing beef by boiling beef, pork or chicken, including a beef, pork or chicken that has been removed. There is described a method for producing a frozen rice bran having a step of bagging ingredients and soup, and a step of heating the bag to sterilize and cook at the same time.
However, these methods have not yet reached the point where most of the aqua is removed, and it can be said that these methods are not always satisfactory.

JP-A-4-262734 JP 2005-168510 A JP 2009-165359 A

The present inventors have conducted researches to solve these problems, and as a result, obtained the knowledge that the use of a proteolytic enzyme and a high HLB emulsifier together can suppress the occurrence of acupuncture. Completed.
That is, an object of the present invention is to provide a composition for stewed dishes that does not need to be scooped out or removed by a method such as separation every time an ak is generated in making a stewed dish.
Another object of the present invention is to provide a combined product with a containerd roux that can be easily cooked without cooking the need to take the action that occurs during the cooking of the ingredients when cooking curry sauce, for example. To do.

  The main feature of the present invention is a simmered cooking composition comprising a proteolytic enzyme and an emulsifier of HLB 11-16. Furthermore, in order to not forget the addition of the stewed cooking composition when the sauce is cooked using the contained roux, the packed roux is prepared by adding the stewed cooking composition to the packed roux. Is the most important feature.

  According to the present invention, for example, when curry sauce is boiled and cooked using curry roux, there is no need to take the action that occurs at the step of boiling the ingredients, and the container can easily cook curry sauce. Entered roux can be provided. Moreover, the composition for stewed cooking of this invention can be accommodated in a packaging bag as needed in various forms, such as paste form, granule form, and powder form, and can be utilized.

FIG. 1 is a photograph showing the situation of occurrence of an ax in Example 1. FIG. 2 is a photograph showing the situation of occurrence of an ax in Comparative Example 1. FIG. 3 is a photograph showing the situation of occurrence of an ax in Comparative Example 2. FIG. 4 is a photograph showing a situation of occurrence of an ax in Comparative Example 3.

  In the present invention, stewed food is obtained through a process of stewing meat and vegetables (for example, potatoes) in hot water as represented by curry sauce, stew sauce, hayashi sauce, stewed tomato sauce, and potov. It is a dish that can be. The composition for stewed cooking of the present invention has been developed to suppress the occurrence of acres often seen in such a process as much as possible.

The composition for stewed food comprises a proteolytic enzyme and an emulsifier of HLB 11 to 16 (hereinafter referred to as a high HLB emulsifier). The proteolytic enzyme is known under the name protease. The proteolytic enzyme includes a type that is cut from the end of the protein sequence and a type that is cleaved from the center of the protein sequence. In the present invention, any type of enzyme can be used. Further, proteolytic enzyme used, have preferably be one having a heat resistance. On the other hand, the high HLB emulsifier is preferably a hydrophilic emulsifier, and examples thereof include sucrose fatty acid esters and polyglycerin fatty acid esters. Specifically, Ryoto sugar ester S-1670 manufactured by Mitsubishi Chemical Foods Corporation can be exemplified.

The action of these proteolytic enzymes and high HLB emulsifiers will be described.
Proteolytic enzymes break down proteins in meat juice and blood before heat denaturation by heating, so that heat-denatured protein coagulates are not generated by heating. As a result, the coagulum does not gather and develop into a gray to brown ak. On the other hand, high HLB emulsifiers prevent protein denaturation due to heating by solubilizing proteins in meat juice and blood, and as a result, generation of coagulum due to heat-denatured protein, and generation of acupuncture. Suppressed.

  Therefore, even if a stewed cooking composition containing these proteolytic enzymes and a high HLB emulsifier is put into a pan together with ingredients and simmered with water, there is no need to perform a picking operation during heating as before. Indeed, there is almost no acking during heating. The effect of suppressing the occurrence of such acupuncture is particularly noticeable when cooking raw ingredients.

  In order to effectively proceed with the suppression of acupuncture in a short time, it is preferable to slightly increase the amount of the proteolytic enzyme and the high HLB emulsifier. In the case of the high HLB emulsifier, an amount of 0.01 to 0.3% by mass can be raised with respect to the amount of the solution excluding the ingredients. An amount of 0.03 to 0.1% by weight can be mentioned.

  Next, as a method for adding the proteolytic enzyme and the high HLB emulsifier, there are a method in which these are added simultaneously, or a method in which one of these is added and then the other is added. Also good.

  In addition, the proteolytic enzyme and high HLB emulsifier may be mixed with a bulking agent such as corn starch, lactose, dextrin, powdered cellulose, etc. if necessary, and formulated into a synthetic resin bag or sealed as it is. May be attached to a roux product, such as a container in which solid roux is stored and sealed, or may be stored in a carton together with a container in which solid roux is stored and sealed.

  Next, when making a sauce using roux, the time to add the proteolytic enzyme and the high HLB emulsifier may be appropriately determined at the time before the occurrence of ak, and water is added to the ingredients. It is desirable to be before the heating starts.

Put 800g of water, 200g of beef cut into bite size, 300g of onion, 100g of carrot and 150g of potatoes into a pan, and then add proteolytic enzyme (protease S Amano G, manufactured by Amano Enzyme Co., Ltd.) 0. 1 g (1,000 U) and 0.24 g of HLB16 emulsifier (Ryoto Sugar ester S-1670, manufactured by Mitsubishi Chemical Foods Co., Ltd.) were added.
When heating was performed with an IH cooking heater and the state of occurrence of agitation was evaluated visually after 30 minutes from the start, as shown in FIG. 1, only bubbles were floated white by boiling, and almost no agitation was observed. Had a good appearance.
The ingredients were boiled for another 20 minutes until the fire passed, and then the fire was turned off. The curry roux having the following composition was poured into the ingredients and melted well, then boiled for 10 minutes and thickened to complete the cooking. The bad influence on the flavor by the composition for stewed dishes (proteolytic enzyme and the emulsifier) was not felt, and the flavor of the curry sauce was good.

The standard composition of Kalelau used for implementation is shown below.
Vegetable oil 400g
200g flour
Cornstarch 100g
100g of salt
100g of granulated sugar
100g umami seasoning (including extracts)

Add 800g of water, 200g of beef cut into bite size, 300g of onion, 100g of carrot and 150g of potatoes into a pan, and 2.0g (20,000U) of protease S Amano G as a stewed cooking composition and Ryoto sugar ester 0.8g of S-1670 was added.
When heating was performed with an IH cooking heater (Matsushita Electric Works KZ-VSW32B) with a thermal power of 2 and the state of occurrence of an ax at 30 minutes from the start was visually evaluated, the occurrence of ax was suppressed and the appearance was good.
Cooked for another 20 minutes until the ingredients were cooked. The fire was turned off and the curry was added and melted well, then simmered for 10 minutes to complete the cooking. The adverse effects on the flavor of the stewed cooking composition (proteolytic enzyme and the emulsifier) were not felt as in Example 1, and the flavor of the curry sauce was good.

(Comparative Example 1)
The pot was charged with 800 g of water, 200 g of beef with a bite size, 300 g of onion, 100 g of carrot and 150 g of potatoes.
IH cooking heater (Matsushita Electric Works KZ-VSW32B) Heated with thermal power 2 and visually evaluated the state of occurrence of the 30th minute from the start, the aggregated agglomerates until gray to brown as shown in FIG. The entire surface is covered and dirty in appearance, and the presence of the ingredients cannot be confirmed only by looking at the surface because the ak adheres to the surface of the ingredients.
It was simmered for another 20 minutes until the ingredients ignited. The fire was turned off and the curry was added and melted well, then simmered for 10 minutes to complete the cooking. In the obtained curry sauce, the above-mentioned acupuncture was present until the end, and the appearance was impaired and an adverse effect on the flavor was felt, which was not preferable as a curry sauce.

(Comparative Example 2)
The pot was charged with 800 g of water, 200 g of beef cut into a bite size, 300 g of onion, 100 g of carrot and 150 g of potatoes, and 2.0 g (1,000 U) of protease S Amano G.
IH cooking heater (Matsushita Electric Works KZ-VSW32B) was heated with a thermal power of 2, and the state of occurrence of ak after 30 minutes from the start was visually evaluated. As shown in FIG. 3, the surface was agglomerated in gray to brown, especially brown. A lot of acupuncture was confirmed, and the presence of ingredients was hardly visible. Thus, it was found that proteolytic enzyme alone cannot sufficiently suppress acupuncture.
It was simmered for another 20 minutes until the ingredients ignited. The fire was turned off and the curry was added and melted well, then simmered for 10 minutes to complete the cooking. In the obtained curry sauce, the generation of ax was suppressed as compared with Comparative Example 1, but the ax still remained, which was not preferable as a curry sauce.

(Comparative Example 3)
The pot was charged with 800 g of water, 200 g of beef cut into bite size, 300 g of onion, 100 g of carrots and 150 g of potatoes, and 0.8 g of Ryoto sugar ester S-1670.
When heated with IH cooking heater (Matsushita Electric Works KZ-VSW32B) thermal power 2 and the occurrence of an ax on the 30th minute from the start was visually evaluated, as shown in FIG. 4, foamy ax on the surface was suppressed. However, it was found that a large amount of agglomerates from gray to brown were confirmed, and agglomerates of meat pieces were piled up on the bottom, so that a high HLB emulsifier alone could not sufficiently inhibit aqua.
It was simmered for another 20 minutes until the ingredients ignited. The fire was turned off and the curry was added and melted well, then simmered for 10 minutes to complete the cooking. In the obtained curry sauce, the above-mentioned acupuncture was present until the end, and the appearance was impaired and an adverse effect on the flavor was felt, which was not preferable as a curry sauce.

Add 800g of water, 200g of sliced beef, 100g of onion, 100g of carrot and 150g of potatoes to the pan, and 0.1g (1,000U) of protease S Amano G as a stewed cooking composition and Ryoto Sugaester S of HLB11 -1170 (Mitsubishi Chemical Foods Co., Ltd.) 0.24g was supplied.
When heating was carried out with an IH cooking heater and the state of occurrence of agitation was visually evaluated around 30 minutes after the start, the occurrence of agitation was almost seen only by the bubbling of white bubbles caused by boiling as in Example 1. It had a good appearance.
The ingredients were simmered for another 20 minutes until the fire passed, and then the fire was turned off, and Hayashiru of the following composition was added and dissolved well, then simmered for 10 minutes and thickened to complete cooking. No adverse effect on the flavor of the stewed cooking composition (proteolytic enzyme or the emulsifier) was felt, and the flavor of the hayashi sauce was good.

The standard composition of Hayashiru used for implementation is described below.
Vegetable oil 400g
200g flour
Cornstarch 100g
100g of salt
100g of granulated sugar
100g umami seasoning (including extracts)

(Comparative Example 4)
Add 800g of water, 200g of beef cut into bite size, 300g of onion, 100g of carrot and 150g of potatoes into the pot, and 2.0g (20,000U) of protease S Amano G and Ryoto Sugar Ester S-970 of HLB9. 0.8 g was charged.
IH cooking heater (Matsushita Electric Works KZ-VSW32B) Heated with thermal power 2 and visually evaluated the state of occurrence of the 30th minute from the start, it was not as much as Comparative Example 2, but gray to brown ak was confirmed on the entire surface It was done. From this, it has been found that when the HLB value becomes lower than 11, it is not possible to sufficiently suppress acupuncture even in the presence of a proteolytic enzyme.
It was simmered for another 20 minutes until the ingredients ignited. The fire was turned off and the hayasil was added and melted well, then simmered for 10 minutes to complete the cooking. In the obtained hayashi sauce, the above-mentioned acupuncture was present until the end, and the appearance was impaired and an adverse effect on the flavor was also felt, which was not preferable as a hayashi sauce.

Claims (3)

A combination of a stewed dish composition and roux for cooking a stewed dish selected from curry sauce, stew sauce, hayashi sauce, stewed tomato sauce or potov,
The combination of a stewed dish composition and roux, characterized in that the composition for stewed dish contains a proteolytic enzyme and an emulsifier of HLB 11-16, and is stewed in water with meat .     The amount of the proteolytic enzyme is 0.01 to 0.3% by mass with respect to the amount of water excluding ingredients, and the amount of the emulsifier of HLB 11 to 16 is based on the amount of water excluding ingredients. The combination according to claim 1, which is 0.03 to 0.1% by mass.     The combination according to claim 1, wherein the stewed cooking composition is attached to a containerd roux.

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