JP6067669B2 - Seasoning liquid for frozen side dishes - Google Patents
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- JP6067669B2 JP6067669B2 JP2014266854A JP2014266854A JP6067669B2 JP 6067669 B2 JP6067669 B2 JP 6067669B2 JP 2014266854 A JP2014266854 A JP 2014266854A JP 2014266854 A JP2014266854 A JP 2014266854A JP 6067669 B2 JP6067669 B2 JP 6067669B2
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- 235000011194 food seasoning agent Nutrition 0.000 title claims description 38
- 239000007788 liquid Substances 0.000 title claims description 31
- 235000012046 side dish Nutrition 0.000 title description 15
- 239000004615 ingredient Substances 0.000 claims description 19
- 235000013305 food Nutrition 0.000 claims description 17
- 229920001817 Agar Polymers 0.000 claims description 16
- 239000008272 agar Substances 0.000 claims description 16
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 claims description 5
- 235000021536 Sugar beet Nutrition 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 3
- 235000015110 jellies Nutrition 0.000 claims description 3
- 239000008274 jelly Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000013557 nattō Nutrition 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000010257 thawing Methods 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000003349 gelling agent Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000012085 test solution Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000012546 transfer Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000013923 monosodium glutamate 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
- 235000014593 oils and fats Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Description
本発明は、冷凍惣菜用調味液および当該調味液を用いた冷凍惣菜に関するものである。 The present invention relates to a seasoning liquid for frozen side dishes and a frozen side dish using the seasoning liquid.
調味済みの惣菜を冷凍することで得られる冷凍惣菜は、長期保存が可能であり、また電子レンジなどを用いた簡易調理や常温解凍でそのまま喫食できるものなど、様々な種類のものが流通している。 Frozen side dishes obtained by freezing seasoned side dishes can be stored for a long period of time, and various types are available such as simple cooking using a microwave oven etc. Yes.
一方で冷凍食品は、冷凍状態から解凍する際に、離水（ドリップ）が生じたり、や水分あるいは調味液の具材への移行など、種々の要因によって食材の食感や食味が劣化する場合があり、これらの課題を解決すべく各種の対策がとられてきた。 On the other hand, when frozen foods are thawed from the frozen state, the texture and taste of the ingredients may deteriorate due to various factors such as water separation (drip) or the transfer of moisture or seasoning liquid to ingredients. Various measures have been taken to solve these problems.
具体的には、煮汁を含む具材入り惣菜にジェランガム及び澱粉を添加、分散、加熱、溶解し、ゲル化させることで、凍結・解凍後にも保形性を有し、離水がなく、素材の味・風味を損なうことのないゲル化食品を得る方法（特許文献１）や、デンプン等を添加することによってＣ型粘度計で測定した粘度１０００〜８０００ｃＰである調味液の上に、一部を接触させて主食を配置し、冷凍することで、主食中に調味液の水分が移行するのを防ぐ方法（特許文献２）、畜肉惣菜生地にイヌリン粉末を含有せしめることで冷凍保存中の団子化を防ぎ、食感を向上させる方法（特許文献３）などが知られている。 Specifically, gellan gum and starch are added, dispersed, heated, dissolved, and gelled in a prepared side dish containing ingredients, so that it retains its shape even after freezing and thawing, without water separation, A method of obtaining a gelled food product that does not impair the taste and flavor (Patent Document 1), and a part of the seasoning liquid having a viscosity of 1000 to 8000 cP measured with a C-type viscometer by adding starch or the like Place the staple food in contact and freeze it to prevent the moisture of the seasoning liquid from migrating in the staple food (Patent Document 2). Add the inulin powder to the livestock beef dough and dumpling during frozen storage A method (Patent Document 3) and the like for improving the texture and preventing texture are known.
従来、冷凍食品を喫食時に解凍すると、水分あるいは調味液が食材中に移行することによって食感が著しく劣化したり、本来具材の表面に付着して風味を付与するための調味液が具材中に移行してしまうために、調味液の味を感じられず、望ましい風味が得られなくなったりするため、品質が劣化してしまうという問題があった。 Conventionally, when frozen food is thawed at the time of eating, the moisture or seasoning liquid moves into the ingredients, the texture is significantly deteriorated, or the seasoning liquid for attaching to the surface of the ingredients and adding flavor is the ingredients Since the taste of the seasoning liquid is not felt and the desired flavor cannot be obtained, the quality deteriorates.
そこで、冷凍惣菜を解凍した時に食感や風味が劣化することを防ぐため、調味液等の粘度を高くして水分の移行を防ぐ方法や、特殊な原料を添加する方法が知られてきたが、これらの方法はそもそもの使用原料が特殊であったり、添加原料が惣菜の性状や食味に影響を与えてしまう恐れがあったりするなど、汎用性の高い方法であるとは言えなかった。 Therefore, in order to prevent the texture and flavor from deteriorating when thawing the frozen side dish, there have been known methods of increasing the viscosity of the seasoning liquid and the like to prevent moisture migration and adding special raw materials. These methods were not highly versatile because the raw materials used were special or the added raw materials could affect the quality and taste of sugar beet.
発明者らは鋭意検討を重ねた結果、冷凍惣菜を製造するにあたり、寒天を含有する食品調味液で具材を調理し、その後に具材と当該調味液を一体として冷凍させることによって、解凍時に具材への水分の移行が生じにくく、食感や味が劣化しなくなることを新たに見出し、本発明を完成させた。 As a result of intensive studies, the inventors have prepared ingredients with a food seasoning liquid containing agar, and then frozen the ingredients and the seasoning liquid as a unit to produce a frozen side dish. The present inventors completed the present invention by newly finding out that moisture does not easily transfer to ingredients and the texture and taste do not deteriorate.
本発明の食品調味液を冷凍惣菜の調味に用いると、喫食時に解凍しても、具材への水分の移行が生じにくくなり、食感の悪化、味・風味の劣化を抑制することができるため、品質の高い冷凍惣菜を得ることができる。しかも本発明の調味液は、その性状が著しくゲル化していたり、特殊な原料を用いたりするものではないため、様々な惣菜類の調味に広く用いることが可能である。
When the food seasoning liquid of the present invention is used for the seasoning of frozen side dishes, even if it is thawed at the time of eating, it becomes difficult for moisture to transfer to ingredients, and it is possible to suppress deterioration of texture and deterioration of taste and flavor. Therefore, a high-quality frozen side dish can be obtained. Moreover, the seasoning liquid of the present invention is not gelated in nature or does not use a special raw material, and therefore can be widely used for seasoning various side dishes.
本発明における冷凍惣菜とは、魚・肉の蒲焼のような焼き物、味つきフライ等の揚げ物、肉・野菜・豆類などの煮物、具入りスープ食品、納豆など、調味液を用いて調味を行う惣菜であって、調理を行った後に具材と調味液を一体として冷凍保存し、喫食時に解凍して提供されるものをいう。 The frozen side dish in the present invention is seasoned using seasoning liquid such as grilled fish and meat, fried food such as seasoned fries, boiled meat, vegetables and beans, soup food with ingredients, natto, etc. It is a side dish that is prepared by freezing the ingredients and seasoning liquid after cooking and then thawing at the time of eating.
本発明の調味液は、冷凍惣菜の調味に用いる液体調味料を言い、原料に寒天を含有することを特徴とする。調味液中の寒天の含有量としては、０．０１〜０．５％（ｗ／ｗ）が好ましく、０．１〜０．３％（ｗ／ｗ）がより好ましい。寒天の含有量がこれより少ないと望むような食味・食感の劣化防止効果が得られず、逆に寒天の含有量が多すぎると液が凝固してしまい、調味液の性状として好ましくなくなる。 The seasoning liquid of the present invention refers to a liquid seasoning used for seasoning frozen side dishes, and is characterized by containing agar as a raw material. The content of agar in the seasoning liquid is preferably 0.01 to 0.5% (w / w), more preferably 0.1 to 0.3% (w / w). If the content of the agar is less than this, the desired effect of preventing the deterioration of the taste and texture cannot be obtained. Conversely, if the content of the agar is too much, the liquid is solidified, which is not preferable as the properties of the seasoning liquid.
本発明の調味液に用いる寒天としては、ゼリー強度が１．５％寒天濃度で２５０ｇ／ｃｍ２以下、より好ましくは１５０ｇ／ｃｍ２以下となるような低強度寒天であることが望ましい。このような低強度寒天の具体例としては、伊那食品工業社製のウルトラ寒天イーナ、ウルトラ寒天ＵＸ−３０、ウルトラ寒天ＡＸ−３０、ウルトラ寒天ＢＸ−３０、ウルトラ寒天ＵＸ−１００、ウルトラ寒天ＡＸ−１００、ウルトラ寒天ＢＸ−１００、ウルトラ寒天ＵＸ−２００、ウルトラ寒天ＡＸ−２００、ウルトラ寒天ＢＸ−２００などが挙げられるが、これらに限定されるものではない。 The agar used in the liquid seasoning of the present invention, 250 g / cm 2 or less at 1.5% agar concentration jelly strength, and more preferably a low-strength agar such that 150 g / cm 2 or less. Specific examples of such low-intensity agar include Ina Food Industry's Ultra Agar Ena, Ultra Agar UX-30, Ultra Agar AX-30, Ultra Agar BX-30, Ultra Agar UX-100, and Ultra Agar AX- 100, Ultra Agar BX-100, Ultra Agar UX-200, Ultra Agar AX-200, Ultra Agar BX-200, and the like, but are not limited thereto.
本発明の食品調味液は、主要な調味成分のひとつとして醤油を含んでもよい。醤油の種類としては濃口醤油、淡口醤油、たまり醤油、濃縮醤油、しろ醤油など通常用いられる任意の醤油を用いることができる。また本発明の食品調味液には、醤油の他にも、味噌、みりん、酒等の発酵食品や、食塩、砂糖、液糖、グルタミン酸ソーダ、アミノ酸調味料、核酸調味料などの各種調味料、魚節・こんぶ・しいたけ等のだし類やエキス類、果実・野菜由来のエキス類、油脂、香料、保存料など、惣菜の種類に応じて任意の原料を使用することができる。 The food seasoning liquid of the present invention may contain soy sauce as one of the main seasoning ingredients. As the type of soy sauce, any commonly used soy sauce such as thick soy sauce, light soy sauce, tamari soy sauce, concentrated soy sauce, and white soy sauce can be used. In addition to the soy sauce, the food seasoning of the present invention includes fermented foods such as miso, mirin, sake, and various seasonings such as salt, sugar, liquid sugar, sodium glutamate, amino acid seasonings, and nucleic acid seasonings, Arbitrary ingredients can be used depending on the type of sugar beet, such as soup stocks and extracts such as fish buns, kombu and shiitake, extracts derived from fruits and vegetables, oils and fats, fragrances, preservatives and the like.
冷凍惣菜の調製においては、肉、魚介、豆類、野菜等の具材を事前に上記食品調味液を用いて調理し、しかる後に食品調味液と具材とを一体として冷凍処理に処することにより製造することができる。 In the preparation of frozen side dishes, ingredients such as meat, seafood, beans, and vegetables are prepared in advance using the above-mentioned food seasoning liquid, and then processed by subjecting the food seasoning liquid and ingredients to a freezing treatment as a unit. can do.
以下、実施例をあげて具体的に説明するが、本発明はこれらによって何ら限定されるものではない。
（実施例１）冷凍納豆の製造
Hereinafter, although an example is given and explained concretely, the present invention is not limited at all by these.
(Example 1) Production of frozen natto
（１−１ 冷凍納豆の製造）
下記表１に示すような原料を調合することによって試験液１〜６からなる冷凍納豆用のタレを調製した。ゲル化剤としては寒天、化工デンプン、キサンタンの３種を用いた。なお試験液２、３、５については、それぞれの粘度が同程度となるようゲル化剤の添加量を調整した。なお、表１内の単位はすべて重量％を示す。
(1-1 Production of frozen natto)
Sauces for frozen natto consisting of test solutions 1 to 6 were prepared by blending raw materials as shown in Table 1 below. Three types of gelling agents were used: agar, modified starch, and xanthan. In addition, about the test liquids 2, 3, and 5, the addition amount of the gelatinizer was adjusted so that each viscosity might become comparable. All the units in Table 1 represent% by weight.
上記試験例１〜６のタレを、それぞれ納豆４０ｇに対して４ｍｌずつ添加し、よく混ぜた後、容器に収容して−２０℃で２４時間冷凍保管した。冷凍保管後、常温（約２０℃）で自然解凍させて、その食感および食味を評価した。 4 ml each of the sauces of the above Test Examples 1 to 6 was added to 40 g of natto and mixed well, and then stored in a container and stored frozen at −20 ° C. for 24 hours. After frozen storage, it was naturally thawed at room temperature (about 20 ° C.), and its texture and taste were evaluated.
（１−２ 冷凍納豆の官能評価）
冷凍納豆の食感、食味について下記のような指標のもとに官能評価を行った。評価は、十分に訓練されたパネラーによって行われた。
＜食感＞
対照である試験液１と比べて、
±０：相違なし
＋ ：豆の食感が残っている
＋＋：豆の食感が良く残っている
(1-2 Sensory evaluation of frozen natto)
Sensory evaluation was performed on the texture and taste of frozen natto based on the following indicators. The evaluation was performed by a well-trained panel.
<Food texture>
Compared to test solution 1 as a control,
± 0: No difference +: Bean texture remains ++: Bean texture remains well
＜食味＞
対照である試験液１と比べて、
±０：相違なし
＋ ：たれの味を感じる。
＋＋：たれの味を良く感じる
<Taste>
Compared to test solution 1 as a control,
± 0: No difference +: Feels the taste of sauce.
++: I feel the taste of the sauce well
結果、上記表２に示すように、原料として寒天を含有する試験例５、６において、解凍後も食感・食味とも改善できることが明らかになった。 As a result, as shown in Table 2 above, it was revealed that in Test Examples 5 and 6 containing agar as a raw material, both the texture and taste could be improved after thawing.
すなわち、ゲル化剤として寒天を添加した本発明の調味液は、他のゲル化剤によって同程度の粘度を与えた調味液と比較して、解凍時における具材の食味・食感の劣化をより十分に抑制できるものであることが明らかになった。 That is, the seasoning liquid of the present invention to which agar is added as a gelling agent has a deterioration in the taste and texture of ingredients at the time of thawing, compared with a seasoning liquid that has been given a similar viscosity by other gelling agents. It became clear that it can suppress more fully.
Claims (3)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014266854A JP6067669B2 (en) | 2014-12-27 | 2014-12-27 | Seasoning liquid for frozen side dishes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2014266854A JP6067669B2 (en) | 2014-12-27 | 2014-12-27 | Seasoning liquid for frozen side dishes |
Publications (2)
| Publication Number | Publication Date |
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| JP2016123349A JP2016123349A (en) | 2016-07-11 |
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