JP5862409B2 - Seasoning composition - Google Patents
Seasoning composition Download PDFInfo
- Publication number
- JP5862409B2 JP5862409B2 JP2012072429A JP2012072429A JP5862409B2 JP 5862409 B2 JP5862409 B2 JP 5862409B2 JP 2012072429 A JP2012072429 A JP 2012072429A JP 2012072429 A JP2012072429 A JP 2012072429A JP 5862409 B2 JP5862409 B2 JP 5862409B2
- Authority
- JP
- Japan
- Prior art keywords
- seasoning
- weight
- vegetables
- seasoning composition
- food
- 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 83
- 239000000203 mixture Substances 0.000 title claims description 51
- 235000013305 food Nutrition 0.000 claims description 37
- 235000013311 vegetables Nutrition 0.000 claims description 36
- 229920001285 xanthan gum Polymers 0.000 claims description 28
- 229920000161 Locust bean gum Polymers 0.000 claims description 27
- 239000000711 locust bean gum Substances 0.000 claims description 27
- 235000010420 locust bean gum Nutrition 0.000 claims description 27
- 239000000230 xanthan gum Substances 0.000 claims description 27
- 235000010493 xanthan gum Nutrition 0.000 claims description 27
- 229940082509 xanthan gum Drugs 0.000 claims description 27
- 239000000843 powder Substances 0.000 claims description 10
- 239000008187 granular material Substances 0.000 claims description 9
- 230000008719 thickening Effects 0.000 description 21
- 238000010411 cooking Methods 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 15
- 238000011156 evaluation Methods 0.000 description 11
- 238000012360 testing method Methods 0.000 description 9
- 239000004278 EU approved seasoning Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 8
- 238000002156 mixing Methods 0.000 description 7
- 230000001629 suppression Effects 0.000 description 6
- 239000000284 extract Substances 0.000 description 4
- 239000004033 plastic Substances 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 3
- 235000013330 chicken meat Nutrition 0.000 description 3
- 229940099112 cornstarch Drugs 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000014102 seafood Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 2
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 2
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 2
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 2
- 239000001884 Cassia gum Substances 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical compound OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 description 2
- 235000019318 cassia gum Nutrition 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 244000099147 Ananas comosus Species 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 240000006432 Carica papaya Species 0.000 description 1
- 244000241235 Citrullus lanatus Species 0.000 description 1
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 241001125046 Sardina pilchardus Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 239000004809 Teflon Substances 0.000 description 1
- 229920006362 Teflon® Polymers 0.000 description 1
- 235000011453 Vigna umbellata Nutrition 0.000 description 1
- 240000001417 Vigna umbellata Species 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Seasonings (AREA)
Description
本発明はとろみ及び／又はぬめりをつけることなく食品のドリップを抑制することができる、調味料組成物に関する。 The present invention relates to a seasoning composition that can suppress drip of food without thickening and / or slimming.
炒め物等の加熱調理においては、野菜類、肉類、魚介類等の食材からドリップ（離水）が生じる問題がある。このようなドリップは、調理した食品の外観や食感を損なうため、ドリップを抑制する方法の開発が望まれる。
加熱調理においてドリップを抑制する方法としては、一般的には、八宝菜のようにとろみのあるあんで食材を包み込む方法が知られている。しかし、加熱調理（特に炒め物）においてとろみ及び／又はぬめりをつけることなく食材からのドリップを効果的に抑制する方法は現在まで知られていない。
なお、一般的に、とろみとは、あんかけのあんのように、少し粘度のあるとろりとした状態をいい、ぬめりとは、ぬるぬるした状態をいう。
In heat cooking such as stir-fried foods, there is a problem that drip (water separation) occurs from food materials such as vegetables, meat, and seafood. Since such drip impairs the appearance and texture of cooked food, it is desired to develop a method for suppressing drip.
As a method for suppressing drip in cooking, generally, a method of wrapping food materials with a thick sardine like Happo vegetables is known. However, there is no known method for effectively suppressing drip from ingredients without thickening and / or slimming in cooking (especially fried food).
In general, thickening refers to a thick state with a little viscosity, as in the case of ankuri, and slime refers to a slimy state.
特許文献１には、増粘剤、澱粉及びトレハロースを含有する調味組成物が記載されている。特許文献２には、糖質、食塩、水系原料及び化工澱粉を含む調味ソースが記載されている。特許文献３には、アルファー化澱粉を加えることで野菜類の離水を防止する方法が記載されている。しかし、これらの技術では炒め物等の加熱調理において、とろみ及び／又はぬめりが生じたり、ドリップ抑制効果が不十分であるという課題がある。
特許文献４には、カシアガムを含有する食品用改良剤が記載されている。しかし、カシアガムは食品原料としての安定的な入手が困難という課題がある。
Patent Document 1 describes a seasoning composition containing a thickener, starch and trehalose. Patent Document 2 describes a seasoning sauce containing a saccharide, salt, an aqueous raw material, and a modified starch. Patent Document 3 describes a method for preventing water separation of vegetables by adding pregelatinized starch. However, in these techniques, there are problems that thickening and / or slimming occur in cooking such as stir-fried foods and drip suppression is insufficient.
Patent Document 4 describes a food improver containing cassia gum. However, there is a problem that cassia gum is difficult to obtain stably as a raw material for food.
本発明は、炒め物等の加熱調理においてとろみ及び／又はぬめりをつけることなく食材（食品）からのドリップを抑制することができる調味料組成物の提供を目的とする。 An object of this invention is to provide the seasoning composition which can suppress the drip from a foodstuff (foodstuff), without attaching a thickening and / or slime in heat cooking, such as a fried food.
本発明者らは、上記の課題を解決するため鋭意検討した結果、キサンタンガム及びローカストビーンガムを含有し、粉末及び／又は顆粒である、調味料組成物が、上記課題を解決できることを見いだし、さらに研究を進めて本発明を完成するに至った。 As a result of intensive studies to solve the above problems, the present inventors have found that a seasoning composition containing xanthan gum and locust bean gum, which is a powder and / or a granule, can solve the above problems, and The present invention has been completed through research.
すなわち、本発明は、以下の通りである。
［１］キサンタンガム及びローカストビーンガムを含有し、粉末及び／又は顆粒である、調味料組成物。
［２］食品１００重量部に対する使用量が、キサンタンガムが０．００２５〜０．２５重量部であり、及びローカストビーンガムが０．０００６〜０．０６２５重量部である、上記［１］記載の調味料組成物。
［３］ローカストビーンガム１重量部に対して、キサンタンガム１〜２０重量部を含有する、上記［１］記載の調味料組成物。
［４］調味料が野菜用調味料である、上記［１］〜［３］のいずれか一項に記載の調味料組成物。
［５］炒め物用である、上記［１］〜［４］のいずれか一項に記載の調味料組成物。
That is, the present invention is as follows.
[1] A seasoning composition containing xanthan gum and locust bean gum and being powder and / or granules.
[2] The seasoning according to the above [1], wherein xanthan gum is 0.0025 to 0.25 parts by weight and locust bean gum is 0.0006 to 0.0625 parts by weight with respect to 100 parts by weight of food. Composition.
[3] The seasoning composition according to [1] above, containing 1 to 20 parts by weight of xanthan gum with respect to 1 part by weight of locust bean gum.
[4] The seasoning composition according to any one of [1] to [3], wherein the seasoning is a vegetable seasoning.
[5] The seasoning composition according to any one of [1] to [4], which is for fried foods.
本発明の調味料組成物によれば、調理時に添加することにより、炒め物等の加熱調理においてとろみ及び／又はぬめりをつけることなく食品からのドリップを抑制することができる。 According to the seasoning composition of the present invention, when added during cooking, drip from food can be suppressed without adding thickening and / or slimming in cooking such as stir-fried food.
本発明の調味料組成物は、キサンタンガム及びローカストビーンガムを含有する。
本発明において用いられるキサンタンガムは、食品又は食品添加物として許容されるものであれば特に限定されない。キサンタンガムとしては、市販品を用いることもでき、例えば、キサンタンガムＳＴ（商品名）（丸善薬品産業株式会社製）が挙げられる。
The seasoning composition of the present invention contains xanthan gum and locust bean gum.
The xanthan gum used in the present invention is not particularly limited as long as it is acceptable as a food or food additive. As xanthan gum, a commercial item can also be used, for example, xanthan gum ST (brand name) (made by Maruzen Pharmaceutical Co., Ltd.) is mentioned.
本発明において用いられるローカストビーンガムは、食品又は食品添加物として許容されるものであれば特に限定されない。ローカストビーンガムとしては、市販品を用いることもでき、例えば、ビストップＤ−１７１（商品名）（三栄源エフ・エフ・アイ株式会社製）が挙げられる。 The locust bean gum used in the present invention is not particularly limited as long as it is acceptable as a food or food additive. A commercial item can also be used as locust bean gum, for example, Vistop D-171 (brand name) (made by San-Ei Gen FFI Co., Ltd.) is mentioned.
本発明の調味料組成物において、キサンタンガムの使用量は、食品１００重量部に対して、好ましくは０．００２５〜０．２５重量部、より好ましくは０．０１２５〜０．０５重量部である。
本発明の調味料組成物において、ローカストビーンガムの使用量は、食品１００重量部に対して、好ましくは、０．０００６〜０．０６２５重量部、より好ましくは０．００３〜０．０１２５重量部である。
本発明の調味料組成物において、キサンタンガム及びローカストビーンガムの使用量は、好ましくは、食品１００重量部に対して、キサンタンガムが０．００２５〜０．２５重量部であり、及びローカストビーンガムが０．０００６〜０．０６２５重量部である。より好ましくは、食品１００重量部に対して、キサンタンガムが０．０１２５〜０．０５重量部であり、及びローカストビーンガムが０．００３〜０．０１２５重量部である。
In the seasoning composition of the present invention, the amount of xanthan gum used is preferably 0.0025 to 0.25 parts by weight, more preferably 0.0125 to 0.05 parts by weight, per 100 parts by weight of food.
In the seasoning composition of the present invention, the amount of locust bean gum used is preferably 0.0006 to 0.0625 parts by weight, more preferably 0.003 to 0.0125 parts by weight per 100 parts by weight of food. It is.
In the seasoning composition of the present invention, the amount of xanthan gum and locust bean gum used is preferably 0.0025 to 0.25 parts by weight of xanthan gum and 0 parts of locust bean gum with respect to 100 parts by weight of food. 0006-0.0625 parts by weight. More preferably, xanthan gum is 0.0125 to 0.05 parts by weight and locust bean gum is 0.003 to 0.0125 parts by weight with respect to 100 parts by weight of food.
本発明の調味料組成物において、キサンタンガム及びローカストビーンガムの含有比率としては、ローカストビーンガム１重量部に対して、キサンタンガムが、好ましくは０．０４〜４１７重量部、より好ましくは１〜２０重量部、さらに好ましくは２〜１０重量部、さらにより好ましくは３〜５重量部、特に好ましくは４重量部である。 In the seasoning composition of the present invention, the content ratio of xanthan gum and locust bean gum is preferably 0.04 to 417 parts by weight, more preferably 1 to 20 parts by weight with respect to 1 part by weight of locust bean gum. Parts, more preferably 2 to 10 parts by weight, still more preferably 3 to 5 parts by weight, particularly preferably 4 parts by weight.
本発明の調味料組成物を使用する対象の「食品」としては、特に限定されず、例えば、野菜（例えば、キャベツ、白菜、チンゲンサイ、小松菜、ほうれん草、ニラ等の葉菜、もやし等の発芽野菜、ニンジン、タマネギ、大根等の根菜、ピーマン、ナス等の果菜、アスパラガス、たけのこ等の茎菜、ブロッコリー、カリフラワー等の花菜）、果物（例えば、イチゴ、桃、マンゴー、パパイヤ、スイカ、メロン、リンゴ、柿、梨、パイナップル）、肉類（例えば、牛肉、豚肉、鶏肉）、魚介類、穀類（例えば、トウモロコシ、大豆（枝豆）、小豆、米）等が挙げられる。本発明は、炒め物等の加熱調理においてドリップが生じやすい食品（例えば、野菜等）において特に効果を発揮する。 The “food” to which the seasoning composition of the present invention is used is not particularly limited. For example, vegetables (for example, cabbage, Chinese cabbage, Chingensai, Komatsuna, spinach, leafy vegetables such as leek, germinated vegetables such as sprouts, etc. , Carrots, onions, root vegetables such as radishes, fruit vegetables such as peppers, eggplants, asparagus, stem vegetables such as bamboo shoots, broccoli, cauliflower, etc.), fruits (eg, strawberry, peach, mango, papaya, watermelon, melon, Apples, strawberries, pears, pineapples), meats (eg, beef, pork, chicken), seafood, cereals (eg, corn, soybeans (green soybeans), red beans, rice). The present invention is particularly effective in foods (for example, vegetables) that are prone to drip in cooking such as stir-fried foods.
本発明の調味料組成物は、調味料を含有するので、とろみ及び／又はぬめりをつけることなく食品のドリップを抑制すると共に、食品の調味を同時に行えるため便利である。
本発明の調味料組成物において、「調味料」は、特に限定されず、公知の調味料を用いることができる。
調味料の形状は、本発明の効果が高いことから、粉末、顆粒が好ましい。
本発明において用いられる調味料としては、例えば、基礎調味料（例えば、砂糖、塩）、天然調味料（例えば、アミノ酸系天然調味料）、うまみ調味料、エキス（例えば、畜肉エキス、魚介エキス、野菜エキス）が挙げられる。本発明においては、野菜用（特に野菜炒め用）の調味料が好ましく用いられる。
本発明において、調味料は、市販品を用いることもでき、例えば、丸鶏がらスープ（商品名）（味の素株式会社製）が挙げられる。
Since the seasoning composition of the present invention contains a seasoning, it is convenient because the food drip can be suppressed and the food seasoning can be performed at the same time without thickening and / or slimming.
In the seasoning composition of the present invention, the “seasoning” is not particularly limited, and a known seasoning can be used.
The shape of the seasoning is preferably powder or granule because the effect of the present invention is high.
As seasonings used in the present invention, for example, basic seasonings (for example, sugar, salt), natural seasonings (for example, amino acid-based natural seasonings), umami seasonings, extracts (for example, meat extract, seafood extract, Vegetable extract). In the present invention, seasonings for vegetables (especially for fried vegetables) are preferably used.
In the present invention, a commercially available product can be used as the seasoning, and examples thereof include Maru chicken soup (trade name) (manufactured by Ajinomoto Co., Inc.).
本発明の調味料組成物において、調味料の含有量は、通常、９９．８４〜８５．７１重量％であり、好ましくは、９９．１７〜９６．７７重量％である。 In the seasoning composition of the present invention, the content of the seasoning is usually 99.84 to 85.71% by weight, and preferably 99.17 to 96.77% by weight.
本発明の調味料組成物において、キサンタンガム及びローカストビーンガムの含有量は、調味料の種類によっても異なるが、例えば以下の範囲が例示される。なお、本発明において用いられる調味料は、例示した野菜用や粉末又は顆粒調味料に限定されるものではない。
本発明の調味料組成物において、例えば、調味料が野菜用（特に野菜炒め用）の粉末又は顆粒調味料である場合、キサンタンガムの含有量は、通常０．１３〜１１．４３重量％、好ましくは０．６６〜２．５８重量％である。
本発明の調味料組成物において、例えば、調味料が野菜用（特に野菜炒め用）の粉末又は顆粒調味料である場合、ローカストビーンガムの含有量は、通常０．０３〜２．８６重量％、好ましくは０．１７〜０．６５重量％である。
本発明の調味料組成物において、例えば、調味料が野菜用（特に野菜炒め用）の粉末又は顆粒調味料である場合、キサンタンガム及びローカストビーンガムの含有量は、好ましくは、キサンタンガムが０．１３〜１１．４３重量％であり、及びローカストビーンガムが０．０３〜２．８６重量％である。より好ましくは、キサンタンガムが０．６６〜２．５８重量％であり、及びローカストビーンガムが０．１７〜０．６５重量％である。
In the seasoning composition of the present invention, the contents of xanthan gum and locust bean gum vary depending on the type of seasoning, but examples include the following ranges. In addition, the seasoning used in the present invention is not limited to the exemplified vegetable and powder or granule seasonings.
In the seasoning composition of the present invention, for example, when the seasoning is a powder or granule seasoning for vegetables (particularly for fried vegetables), the xanthan gum content is usually 0.13 to 11.43% by weight, preferably Is 0.66 to 2.58% by weight.
In the seasoning composition of the present invention, for example, when the seasoning is a powder or granule seasoning for vegetables (especially for fried vegetables), the content of locust bean gum is usually 0.03 to 2.86% by weight. Preferably, it is 0.17 to 0.65% by weight.
In the seasoning composition of the present invention, for example, when the seasoning is a powder or granular seasoning for vegetables (especially for fried vegetables), the content of xanthan gum and locust bean gum is preferably 0.13 xanthan gum. ˜11.43 wt%, and locust bean gum is 0.03 to 2.86 wt%. More preferably, the xanthan gum is 0.66 to 2.58% by weight and the locust bean gum is 0.17 to 0.65% by weight.
本発明の調味料組成物は、適宜、食品分野で公知の担体（例えば、賦形剤、希釈剤）、添加剤等を含んでいてもよい。
本発明の調味料組成物は、粉末又は顆粒であることを特徴とする。本発明の調味料組成物は、粉末又は顆粒であることで、食品全体にふりかけることができ、軽く混ぜるだけで、短時間で容易に均一になじませることができるので、操作性がよく、さらにその結果、とろみ及び／又はぬめりをつけることなく食品からのドリップを抑制する高い効果が得られる。
本発明の調味料組成物の製造方法は、特に限定されず、調味料、キサンタンガム、ローカストビーンガム及び任意の添加剤等を適宜混合し、必要により造粒することで製造することができる。混合、造粒は、食品分野において公知の方法で行えばよい。
The seasoning composition of the present invention may appropriately contain a carrier (for example, excipient, diluent), an additive and the like known in the food field.
The seasoning composition of the present invention is a powder or a granule. Since the seasoning composition of the present invention is a powder or granule, it can be sprinkled on the whole food, and can be easily and evenly blended in a short time by simply mixing lightly. As a result, the high effect which suppresses the drip from a foodstuff without sticking and / or slimming is acquired.
The manufacturing method of the seasoning composition of this invention is not specifically limited, It can manufacture by mixing a seasoning, a xanthan gum, locust bean gum, arbitrary additives, etc. suitably, and granulating as needed. Mixing and granulation may be performed by methods known in the food field.
本発明の調味料組成物は、調理時（例えば、炒め物等の加熱調理時）に、食品に添加し、混合して使用することができる。添加、混合方法は特に限定されず、通常の調理における一般的な調味料の使用方法に準じて、添加、混合すればよい。
炒め物等の加熱調理においては、本発明の調味料組成物の添加時期は、特に限定はなく、食品（野菜等）の加熱前、加熱中、加熱後のいずれに添加してもよく、いずれの場合も、とろみ及び／又はぬめりをつけることなく食材からのドリップを抑制することができる。
本発明の調味料組成物は、加熱しない食品及び加熱後に冷ました食品（例えば、野菜の和え物）のドリップ抑制のために使用することもできる。例えば、野菜の和え物の場合、ゆでた野菜を常温まで冷ました後、本発明の調味料組成物を添加すればよい。
The seasoning composition of the present invention can be used by adding to a food and mixing it during cooking (for example, during cooking such as fried food). Addition and mixing methods are not particularly limited, and may be added and mixed according to a general method of using seasonings in ordinary cooking.
In heat cooking such as stir-fried foods, the seasoning composition of the present invention is not particularly limited, and may be added before, during or after heating of food (vegetables, etc.). Also in this case, it is possible to suppress the drip from the food without adding thickening and / or slimming.
The seasoning composition of the present invention can also be used for drip suppression of foods that are not heated and foods that have been cooled after heating (for example, vegetables). For example, in the case of a seasoned vegetable, after the boiled vegetable is cooled to room temperature, the seasoning composition of the present invention may be added.
以下に、実施例、比較例及び試験例を挙げて本発明をより具体的に説明するが、本発明はこれらの実施例、比較例及び試験例によって限定されるものではない。 EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, comparative examples, and test examples, but the present invention is not limited to these examples, comparative examples, and test examples.
実施例及び比較例で使用した原料は以下の通りである。
調味料：丸鶏がらスープ（商品名）、味の素株式会社製
キサンタンガム：キサンタンガムＳＴ（商品名）、丸善薬品産業株式会社製
ローカストビーンガム：ビストップＤ−１７１（商品名）、三栄源エフ・エフ・アイ株式会社製
タマリンドシードガム：グリロイド２Ａ（商品名）、大日本住友製薬株式会社製
タピオカ澱粉：松谷化学工業株式会社製
ヒドロキシプロピル化リン酸架橋タピオカ澱粉：松谷ゆり８（商品名）、松谷化学工業株式会社製
ヒドロキシプロピル化リン酸架橋馬鈴薯澱粉：セレクトアミールＸＦ（商品名）、松谷化学工業株式会社製
アセチル化アジピン酸架橋コーン澱粉：日食マプス（＃２８１）（商品名）、日本食品化工株式会社製
トレハロース：トレハ（商品名）、株式会社林原製
アルファー化コーン澱粉：コーンアルファーＹ（商品名）、三和澱粉工業株式会社製
The raw materials used in the examples and comparative examples are as follows.
Seasoning: Maru chicken gar soup (trade name), Ajinomoto Co., Inc. xanthan gum: Xanthan gum ST (trade name), Maruzen Pharmaceutical Industry Co., Ltd. locust bean gum: Bistop D-171 (trade name), Saneigen EF・ Tamarind seed gum manufactured by I Co., Ltd .: Griloid 2A (trade name), Tapioca starch manufactured by Dainippon Sumitomo Pharma Co., Ltd .: Hydroxypropylated phosphoric acid crosslinked tapioca starch manufactured by Matsutani Chemical Industry Co., Ltd .: Yuri Matsuya 8 (trade name), Matsuya Hydroxypropylated phosphate cross-linked potato starch manufactured by Chemical Industry Co., Ltd .: Select Amir XF (trade name), acetylated adipic acid cross-linked corn starch produced by Matsutani Chemical Industry Co., Ltd .: Solar eclipse Mapus (# 281) (trade name), Japanese food Kako Co., Ltd. trehalose: Treha (trade name), Hayashibara Co., Ltd. alpha corn starch: corn Far Y (trade name), Sanwa Cornstarch Co., Ltd.
実施例１〜８、比較例１
表１に記載の配合比で、各成分をビニール袋に入れて混合し、実施例１〜８の調味料組成物を調製した。調味料のみからなるものを、比較例１とした。
Examples 1-8, Comparative Example 1
Each component was put in a plastic bag and mixed at the compounding ratio shown in Table 1, and the seasoning compositions of Examples 1 to 8 were prepared. The one made only of the seasoning was designated as Comparative Example 1.
試験例１
実施例１〜８及び比較例１で調製した調味料組成物を用いて、野菜を加熱調理したときのとろみ及び／又はぬめりの程度、及びドリップ量を下記の評価方法に従って評価した。結果を表２に示す。
Test example 1
Using the seasoning compositions prepared in Examples 1 to 8 and Comparative Example 1, the degree of thickening and / or slimming when cooking vegetables and the amount of drip were evaluated according to the following evaluation methods. The results are shown in Table 2.
［評価方法］
１．調理条件：
＜野菜＞
カット野菜４００ｇ（もやし２４０ｇ、キャベツ１００ｇ、たまねぎ３０ｇ、人参３０ｇ）、洗浄なし
＜調味料組成物＞
調味料組成物の使用量は、組成物中に含まれる調味料の量が７．５ｇとなる量を使用する。例えば、実施例１で調製した調味料組成物の場合、カット野菜４００ｇに対して、調味料組成物７．５１２５ｇ（調味料７．５ｇ、キサンタンガム０．０１ｇ、ローカストビーンガム０．００２５ｇを含む）を使用する。
＜炒め条件＞
テフロン（登録商標）フライパンにサラダ油大さじ１を入れて点火し火力を中火に調整する。点火から３０秒後に野菜を該フライパンに投入する。野菜投入から４５秒後（点火から１分１５秒後）に菜箸で野菜の攪拌を開始する。攪拌開始から１分４５秒後（点火から３分後）に消火し、調味料組成物を投入し、さらに１分間攪拌後、アルミトレー（皿）に盛り付ける。
２．官能評価：
（１）とろみ及び／又はぬめりの程度は外観評価及び喫食評価で、（２）ドリップ量は外観評価で、下記評価尺度に従って、評価する。なお、とろみ及び／又はぬめりの程度が弱いほど良好であり、ドロップ量が少ないほど良好である。
＜評価尺度＞
（１）とろみ及び／又はぬめりの程度
＋＋：弱い
＋：やや弱い
±：ふつう
−：やや強い
−−：強い
（２）ドリップ量
＋＋：少ない
＋：やや少ない
±：ふつう
−：やや多い
−−：多い
[Evaluation method]
1. Cooking conditions:
<Vegetable>
Cut vegetables 400g (sprouts 240g, cabbage 100g, onion 30g, carrot 30g), no washing <seasoning composition>
The usage-amount of a seasoning composition uses the quantity from which the quantity of the seasoning contained in a composition will be 7.5g. For example, in the case of the seasoning composition prepared in Example 1, 7.5125 g of seasoning composition (including 7.5 g of seasoning, 0.01 g of xanthan gum, and 0.0025 g of locust bean gum) with respect to 400 g of cut vegetables. Is used.
<Frying conditions>
Put 1 tablespoon of salad oil in a teflon (registered trademark) frying pan and ignite to adjust the heating power to medium heat. Thirty seconds after ignition, the vegetables are put into the frying pan. Start stirring the vegetables with chopsticks 45 seconds after adding the vegetables (1 minute 15 seconds after ignition). After 1 minute and 45 seconds from the start of stirring (3 minutes after ignition), the fire is extinguished, the seasoning composition is added, and after further stirring for 1 minute, it is placed on an aluminum tray (dish).
2. sensory evaluation:
(1) The degree of thickening and / or slimming is an appearance evaluation and eating evaluation, and (2) the drip amount is an appearance evaluation, which is evaluated according to the following evaluation scale. In addition, it is so favorable that the degree of thickening and / or slimming is weak, and it is so favorable that there is little drop amount.
<Evaluation scale>
(1) Degree of thickening and / or slimming ++: Weak +: Slightly weak ±: Normal-: Slightly strong-: Strong (2) Drip amount ++: Small +: Slightly small ±: Normal-: Slightly large-: Many
比較例１に比べ、実施例１〜８ではドリップ抑制効果が認められた。特に実施例３〜８ではドリップ抑制効果が高く、実施例３〜６はドリップが少なく、とろみ及び／又はぬめりも弱く良好であった。なかでも特に実施例５が良好であった。実施例１では、とろみ及び／又はぬめりは弱いものの、ドリップがやや多かった。実施例８では、ドリップは少ないものの、とろみ及び／又はぬめりがやや強かった。 Compared to Comparative Example 1, in Examples 1 to 8, a drip suppression effect was observed. In particular, the drip suppression effect was high in Examples 3 to 8, and Examples 3 to 6 had good drip and / or sliminess. In particular, Example 5 was good. In Example 1, although thickening and / or slimming were weak, there were slightly more drip. In Example 8, although the drip was small, the thickening and / or slime was slightly strong.
比較例２〜７
表３に記載の配合比で、各成分をビニール袋に入れて混合し、比較例２〜７の調味料組成物を調製した。
Comparative Examples 2-7
Each component was put in a plastic bag and mixed at the blending ratio shown in Table 3 to prepare seasoning compositions of Comparative Examples 2-7.
試験例２
比較例２〜７で調製した調味料組成物を用いて、野菜を加熱調理したときのとろみ及び／又はぬめりの程度、及びドリップ量を試験例１と同じ評価方法に従って評価した。結果を表４に示す。
Test example 2
Using the seasoning compositions prepared in Comparative Examples 2 to 7, the degree of thickening and / or slimming when cooking vegetables and the amount of drip were evaluated according to the same evaluation method as in Test Example 1. The results are shown in Table 4.
比較例８〜１０
表５に記載の配合比で、各成分をビニール袋に入れて混合し、比較例８〜１０の調味料組成物を調製した。
Comparative Examples 8-10
Each component was put in a plastic bag and mixed at the blending ratio shown in Table 5 to prepare seasoning compositions of Comparative Examples 8-10.
試験例３
比較例８〜１０で調製した調味料組成物を用いて、野菜を加熱調理したときのとろみ及び／又はぬめりの程度、及びドリップ量を試験例１と同じ評価方法に従って評価した。結果を表６に示す。
Test example 3
Using the seasoning compositions prepared in Comparative Examples 8 to 10, the degree of thickening and / or slimming when cooking vegetables and the amount of drip were evaluated according to the same evaluation method as in Test Example 1. The results are shown in Table 6.
比較例８、９は、とろみ及び／又はぬめりが弱いが、ドリップが多く、好ましくなかった。比較例１０は、とろみ及び／又はぬめりが強く、好ましくなかった。 In Comparative Examples 8 and 9, thickening and / or slimming were weak, but there were many drips, which was not preferable. In Comparative Example 10, thickening and / or sliminess was strong, which was not preferable.
実施例９〜１２
表７に記載の配合比で、各成分をビニール袋に入れて混合し、実施例９〜１２の調味料組成物を調製した。
Examples 9-12
Each component was put in a plastic bag and mixed at the compounding ratio shown in Table 7, and seasoning compositions of Examples 9 to 12 were prepared.
試験例４
実施例５、９〜１２で調製した調味料組成物を用いて、野菜を加熱調理したときのとろみ及び／又はぬめりの程度、及びドリップ量を試験例１と同じ評価方法に従って評価した。結果を表８に示す。
Test example 4
Using the seasoning compositions prepared in Examples 5 and 9 to 12, the degree of thickening and / or slimming and the amount of drip when cooking vegetables were evaluated according to the same evaluation method as in Test Example 1. The results are shown in Table 8.
ローカストビーンガム１重量部に対して、キサンタンガム１〜約２０重量部のとき、ドリップ抑制効果があり、好ましかった。ローカストビーンガム１重量部に対して、キサンタンガム１〜４重量部のとき、特に好ましかった。さらに、ローカストビーンガム１重量部に対して、キサンタンガム４重量部のとき、ドリップ抑制効果が高く、とろみ及び／又はぬめりも弱く、最も好ましかった。 When the amount of xanthan gum was 1 to about 20 parts by weight with respect to 1 part by weight of locust bean gum, there was a drip suppression effect, which was preferable. Particularly preferred was 1 to 4 parts by weight of xanthan gum per 1 part by weight of locust bean gum. Furthermore, when the xanthan gum was 4 parts by weight relative to 1 part by weight of the locust bean gum, the drip suppression effect was high and the thickening and / or sliminess was weak, which was the most preferable.
本発明によれば、炒め物等の加熱調理においてとろみ及び／又はぬめりをつけることなく食材（食品）からのドリップを抑制することができる調味料組成物を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the seasoning composition which can suppress the drip from a foodstuff (foodstuff) can be provided, without attaching a thickening and / or slime in cooking such as a stir-fried thing.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012072429A JP5862409B2 (en) | 2012-03-27 | 2012-03-27 | Seasoning composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012072429A JP5862409B2 (en) | 2012-03-27 | 2012-03-27 | Seasoning composition |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2015204015A Division JP6137269B2 (en) | 2015-10-15 | 2015-10-15 | Seasoning composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2013201931A JP2013201931A (en) | 2013-10-07 |
| JP5862409B2 true JP5862409B2 (en) | 2016-02-16 |
Family
ID=49521716
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2012072429A Active JP5862409B2 (en) | 2012-03-27 | 2012-03-27 | Seasoning composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP5862409B2 (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6235930B2 (en) * | 2014-02-19 | 2017-11-22 | 日清フーズ株式会社 | Tatsuta Fried Mix |
| JP6137269B2 (en) * | 2015-10-15 | 2017-05-31 | 味の素株式会社 | Seasoning composition |
| JP2019150014A (en) * | 2018-03-02 | 2019-09-12 | オリエンタル酵母工業株式会社 | Drip suppressing agent for cooked vegetable and cooked fruit, and method for suppressing drip of cooked vegetable and cooked fruit |
| JP2020198851A (en) * | 2019-06-13 | 2020-12-17 | ハウス食品株式会社 | Cooking powder seasoning composition and cooking method using the same |
Family Cites Families (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5726557A (en) * | 1980-07-21 | 1982-02-12 | Ajinomoto Co Inc | New composition of chinese dish seasoning |
| JP2661690B2 (en) * | 1987-09-30 | 1997-10-08 | オルガノ株式会社 | Powdery food thickener |
| JP3519219B2 (en) * | 1996-10-11 | 2004-04-12 | 日清オイリオ株式会社 | Seasoning for stir-fry |
| JPH11196764A (en) * | 1998-01-19 | 1999-07-27 | Nakano Vinegar Co Ltd | Composition for vegetable with dressing |
| JP2000060448A (en) * | 1998-08-24 | 2000-02-29 | Nisshin Oil Mills Ltd:The | Galactomannan-containing food |
| JPH11243902A (en) * | 1998-12-21 | 1999-09-14 | Taiyo Kagaku Co Ltd | Method for stabilizing seasoning powder |
| JP2001178379A (en) * | 1999-12-28 | 2001-07-03 | Ina Food Ind Co Ltd | Decomposition substance of locust bean gum, sql compound and gel compound containing the same, and food containing the sol compound |
| JP2007151408A (en) * | 2005-11-30 | 2007-06-21 | Ajinomoto Co Inc | Seasoning for steam convection oven cooking |
| CN101287383B (en) * | 2005-12-12 | 2012-10-10 | 荷兰联合利华有限公司 | Concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising particulates and xanthan and locust bean gum |
| JP2011120571A (en) * | 2009-11-13 | 2011-06-23 | Q P Corp | Oil-in-water emulsion seasoning and production method thereof |
-
2012
- 2012-03-27 JP JP2012072429A patent/JP5862409B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JP2013201931A (en) | 2013-10-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5862409B2 (en) | Seasoning composition | |
| JP2020099204A (en) | Seasoning for microwave cooking | |
| JP2023054125A (en) | Drip suppressing agent for cooked vegetable and cooked fruit, and method for suppressing drip of cooked vegetable and cooked fruit | |
| JPWO2019027027A1 (en) | Frozen meat sauce and method for producing the same | |
| JP2019195308A (en) | Syneresis depressor | |
| JP6356621B2 (en) | Frozen tempura with seasoning | |
| JP2017148066A (en) | Heating sterilized foods filled and sealed in container | |
| JP6137269B2 (en) | Seasoning composition | |
| JP5732092B2 (en) | Manufacturing method of kimchi sauce | |
| JP2015039332A (en) | Bottled pasta sauce | |
| JP6539021B2 (en) | Salad seasoning | |
| JP6744754B2 (en) | Seasoning liquid for stir-fried vegetables and method for producing the same | |
| JP2017169522A (en) | Gelatinous seasoning | |
| KR101431811B1 (en) | manufacturing method of kimchi source comprising vegetable kinds | |
| JP5697200B2 (en) | Mixed powder for fried foods from non-fried type that is cooked in a microwave oven | |
| JP7093948B2 (en) | Powder seasoning for rice cooking and rice cooking method using it | |
| JPH04121160A (en) | Retort-treated acid seasoning and processed food | |
| UA17056U (en) | Sauce for fast food products | |
| JP6313382B2 (en) | Boiled cooking liquid, method for producing boiled food, and spillage inhibitor | |
| JPS58165757A (en) | Preparation of salad and marinade in sealed packaging | |
| RU2576933C1 (en) | Method for production of preserved "stew argentino" | |
| RU2582795C1 (en) | Method for production of preserved "stew argentine" | |
| JP5945101B2 (en) | Method for improving the flavor of foods using vegetables or vegetables | |
| JP2002058461A (en) | Method for producing retort food or canned food each improved in taste and flavor | |
| JP2015173658A (en) | Method for manufacturing processed meat food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20141021 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20150821 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20150901 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20151015 |
|
| 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: 20151201 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20151214 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5862409 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| 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 |