JP6129399B1 - Seasoned placenten and its manufacturing method - Google Patents
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Abstract
【課題】 鰹だし等の調味液によって味付けされた即食可能なところてんであって、常温流通及び常温による長期保存を可能とした味付けところてん及びその製造方法を提供することを目的とする。【解決手段】 少なくとも、ところてんと、調味液と、該調味液のｐＨを調整するためのフィチン酸とが容器内に密封されて成り、前記調味液のｐＨが３．８〜４．２であることを特徴とする味付けところてんである。また、調味液にフィチン酸を添加して、該調味液のｐＨを３．８〜４．２に調整する工程と、前記調味液とところてんを密封容器に密封して加熱殺菌する工程とを含むことを特徴とする味付けところてんの製造方法である。【選択図】 なしPROBLEM TO BE SOLVED: To provide a ready-to-eat placenten seasoned with a seasoning liquid such as a soup stock, which can be distributed at room temperature and stored for a long time at room temperature, and a method for producing the same. SOLUTION: At least, tensai, seasoning liquid and phytic acid for adjusting the pH of the seasoning liquid are sealed in a container, and the pH of the seasoning liquid is 3.8 to 4.2. It is a seasoning that is characterized by that. Moreover, the process of adding phytic acid to a seasoning liquid and adjusting the pH of this seasoning liquid to 3.8-4.2, and the process of sealing the said seasoning liquid and a place balance in a sealed container, and heat-sterilizing are included. This is a method for producing a seasoned tenten. [Selection figure] None
Description
本発明は味付けが施されたところてんに関し、特に常温での流通及び長期保存が可能であり、出汁などの調味液によって即食することが可能な味付けところてん及びその製造方法に関する。 TECHNICAL FIELD The present invention relates to a placenten that has been seasoned, and more particularly to a seasoned placenten that can be distributed at room temperature and stored for a long period of time, and can be immediately eaten with a seasoning liquid such as soup stock, and a method for producing the same.
従来から、ところてんに関する種々の加工方法や味付けをしてそのまま食すことが可能なところてんが種々開示されている（例えば、特許文献１乃至特許文献３参照）。特許文献１には、ビニールカップの内底部におかかを入れ、その上に細い線状のところてんを入れ、このところてんの上にすりごまと紅しょうが等を載せ、これらの上部から酢醤油を注入した後、ビニールカップに蓋をして冷蔵するようにしたところてんの加工処理法が開示されている。 Conventionally, various processing methods relating to spatula and various spatulas that can be eaten as they are seasoned have been disclosed (for example, see Patent Documents 1 to 3). In patent document 1, after putting a crack in the inner bottom part of a plastic cup, putting a thin line-shaped placento on it, putting sesame seeds and red ginger etc. on this placen, and injecting vinegar soy sauce from these tops A method for processing a balance is disclosed in which a plastic cup is covered and refrigerated.
特許文献１に開示されたところてんの加工処理法によると、調味液である酢醤油と添加物であるおかか、すりごま、紅しょうが等はカップ内でよくなじんで風味を良くし、缶詰等と同じように手をかけないでそのまま食べられるので便利であり、また外界と隔離されるので衛生的である旨、記載されている。 According to the processing method of the tenn disclosed in Patent Document 1, vinegar soy sauce as a seasoning liquid and additives such as oka, ground sesame and red ginger are well blended in the cup to improve the flavor and the same as canned foods. It is convenient because it can be eaten as is without being touched, and it is sanitary because it is isolated from the outside world.
また、特許文献２には、味付けをしたところてんを、全面開きのプルトップアルミ蓋を有する容器に収め、内容物のくずれを防止し、且つ衛生的に流通可能とした味付きところてんが開示されている。特に、ところてんを鰹だし、三杯酢、甘味料、糖蜜等で味付けし、合成樹脂製のカップ容器に収め、アルミニウム製の全面開きプルトップ式の蓋を施している。 Further, Patent Document 2 discloses a seasoned placen that has been seasoned and stored in a container having a fully open pull-top aluminum lid, prevents the contents from being broken and can be distributed in a sanitary manner. . In particular, it is brewed with tempura, seasoned with three cups of vinegar, sweetener, molasses, etc., stored in a cup container made of synthetic resin, and has an aluminum full-open pull top lid.
この特許文献２に開示された味付きところてんによると、需要者は流通経路中における外気の侵入のない衛生的な、しかも内容物を型崩れさせない容器入りの姿で入手でき、また、蓋を取り除くのみで、味付きのところてんを手軽に食することができる旨、記載されている。 According to the seasoning disclosed in this patent document 2, the consumer can obtain the product in a sanitary form in which the outside air does not enter the distribution channel and does not lose the shape of the contents, and the lid is removed. It is stated that it is easy to eat the seasoned tenten.
更に、特許文献３には、密閉容器内に、ところてんがグルコノデルタラクトン及び／又はグルコン酸含有水と共に保存されてなることを特徴とする当初の品質が維持されたところてん食品が開示されている。 Furthermore, Patent Document 3 discloses a food product that maintains its original quality, characterized in that it is stored in a sealed container together with water containing gluconodeltalactone and / or gluconic acid. .
この特許文献３に開示されたところてん食品によると、酢水を使用する従来の方法に比べ、ところてん食品を保存後も風味が劣化することなく、むしろ、ところてん食品に良好な風味を付与し、ところてん食品の品質が改善される旨、記載されている。 According to the ten food disclosed in this patent document 3, compared to the conventional method using vinegar water, the flavor does not deteriorate after storage of the ten food, but rather, it gives a good flavor to the ten food. It is stated that the quality of food is improved.
味付けを施したところてん、特に鰹だし等の出汁によって食するところてんにおいては、出汁が腐りやすいため密封容器にところてんと鰹だしを封入した状態で常温流通、常温保存させることが不可能であった。食品衛生法における清涼飲料水の製造（殺菌）基準によると、ｐＨ４．６以上かつ水分活性が０．９４を超えるものについては１２０℃で４分間、ｐＨ４．０〜ｐＨ４．６未満では中心温度８５℃で３０分間、ｐＨ４．０未満では中心温度６５℃で１０分間の加熱殺菌が必要となる。出願人が味付けところてんに使用している鰹だしのｐＨは約５．５あるため、常温流通させるためには、上記の製造基準に当てはめると１２０℃で４分間の加熱殺菌が必要となる。 When seasoned, especially when eating with soup stock such as soup stock, the stock is likely to rot, so it was impossible to distribute and store at room temperature in a sealed container with the soup stock and soup stock. According to the standards for the production (sterilization) of soft drinks in the Food Sanitation Law, those with a pH of 4.6 or higher and a water activity of more than 0.94 are at 120 ° C. for 4 minutes, and at a pH of 4.0 to less than 4.6, the central temperature is 85. Heat sterilization is required at 30 ° C. for 30 minutes and at a central temperature of 65 ° C. for 10 minutes at a pH less than 4.0. Since the pH of the soup stock used by the applicant for seasoning is about 5.5, heat sterilization at 120 ° C. for 4 minutes is required in order to circulate at room temperature in accordance with the above production standards.
そこで、酸味料を加えてｐＨを下げることにより製造基準を緩和させることが考えられる。しかし、ｐＨ４．０〜ｐＨ４．６未満の製造基準であっても中心温度８５℃で３０分間の加熱殺菌が必要であり、この条件で加熱殺菌を行うと、ところてんが溶解してしまう可能性がある。 Therefore, it is conceivable to relax production standards by adding a sour agent to lower the pH. However, even if it is a production standard of pH 4.0 to less than pH 4.6, heat sterilization for 30 minutes is required at a central temperature of 85 ° C. If heat sterilization is performed under these conditions, there is a possibility that the iron will be dissolved. is there.
従って、鰹だしのｐＨが４．０未満になるように鰹だしを調整することによって加熱殺菌の条件を大幅に緩和することができる。しかし、鰹だしのｐＨを穀物酢等によって単純に下げると酸味が強くなりすぎるため、そのまま食するとかなり酸っぱく感じてしまう。 Therefore, the conditions for heat sterilization can be greatly relaxed by adjusting the soup so that the pH of the soup is less than 4.0. However, if the pH of the soup stock is simply lowered with cereal vinegar or the like, the sourness becomes too strong, and if it is eaten as it is, it will feel quite sour.
ここで、特許文献１に開示されたところてんの加工処理法によると、味付けされたところてんをそのまま食することができるが、冷蔵保管が必要である旨、記載されており、常温で流通させることができない。 Here, according to the processing method of the spatula disclosed in Patent Document 1, it can be eaten as it is seasoned, but it is stated that refrigerated storage is necessary, and it can be distributed at room temperature. Can not.
また、特許文献２に開示された味付きところてんによると、蓋を取り除くのみで味付けされたところてんを手軽に食することができる旨、記載されているが、殺菌条件や常温流通が可能であるか等が不明である。 Moreover, according to the seasoned placenten disclosed in Patent Document 2, it is described that the placenta can be easily eaten only by removing the lid, but is it possible to sterilize or distribute at normal temperature? Etc. are unknown.
更に、特許文献３に開示されたところてん食品によると、室温で２週間保存した後であってもえぐ味、苦味、舌を刺すような酸味等がなかった旨、記載されているが、当該ところてん食品は、食する際に三杯酢や黒蜜をかけて食するものである。当初からところてんに味付けが施されているものではないため、容器開封後に即食することができない。 Furthermore, according to the food products disclosed in Patent Document 3, it is described that there was no pungent taste, bitterness, sourness that stabs the tongue even after storage for 2 weeks at room temperature. Food is eaten with three cups of vinegar or black honey when eating. Since it has not been seasoned since the beginning, it cannot be eaten immediately after opening the container.
そこで本願発明者らは、上記の問題点に鑑み、鰹だし等の調味液によって味付けされた即食可能なところてんであって、常温流通及び常温による長期保存を可能とした味付けところてん及びその製造方法を提供するべく鋭意検討を重ねた結果、本発明に至ったのである。 Therefore, in view of the above problems, the inventors of the present invention provide a ready-to-eat tempura seasoned with seasoning liquid such as soup stock, and a seasoned temperament that enables long-term storage at normal temperature distribution and normal temperature and a method for producing the same. As a result of intensive studies to provide it, the present invention has been achieved.
即ち、本発明の味付けところてんは、少なくとも、ところてんと、調味液と、該調味液のｐＨを調整するためのフィチン酸とが容器内に密封されて成り、前記調味液のｐＨが３．８〜４．２であることを特徴とする。 That is, the seasoning placenten of the present invention comprises at least placento, a seasoning liquid, and phytic acid for adjusting the pH of the seasoning liquid sealed in a container, and the pH of the seasoning liquid is from 3.8 to It is 4.2.
また、本発明の味付けところてんにおいて、前記調味液のｐＨが３．８以上４．０未満であることを特徴とする。 Moreover, in the seasoning placenten of the present invention, the pH of the seasoning liquid is 3.8 or more and less than 4.0.
また、本発明の味付けところてんにおいて、前記調味液にステビアが添加されたことを特徴とする。 Moreover, in the seasoning placenten of the present invention, stevia is added to the seasoning liquid.
更に、本発明の味付けところてんにおいて、前記ステビアの添加量が、前記調味液の全量に対して０．００２重量％〜０．００５重量％であることを特徴とする。 Furthermore, in the seasoning tenten of the present invention, the amount of the stevia is 0.002 wt% to 0.005 wt% with respect to the total amount of the seasoning liquid.
また、本発明の味付けところてんにおいて、前記調味液が鰹だしであることを特徴とする。 In the seasoning placen according to the present invention, the seasoning liquid is a soup stock.
また、本発明の味付けところてんの製造方法は、調味液にフィチン酸を添加して、該調味液のｐＨを３．８〜４．２に調整する工程と、前記調味液とところてんを密封容器に密封して加熱殺菌する工程と、を含むことを特徴とする。 Moreover, the manufacturing method of the seasoning placenten of this invention adds the phytic acid to a seasoning liquid, and adjusts the pH of this seasoning liquid to 3.8-4.2, and the said seasoning liquid and a place balance in a sealed container. And sealing and heat sterilizing.
更に、本発明の味付けところてんの製造方法において、前記調味液にステビアを添加する工程を含むことを特徴とする。 Furthermore, in the method for producing seasoned soupen according to the present invention, a step of adding stevia to the seasoning liquid is included.
本発明によると、調味液によって味付けが施されているため即食が可能であると共に、調味液にフィチン酸を添加してｐＨを少なくとも３．８〜４．２に調整することによって、常温での流通・保存が可能な味付けところてんを提供することができる。 According to the present invention, since it is seasoned with the seasoning liquid, it can be eaten immediately, and by adding phytic acid to the seasoning liquid and adjusting the pH to at least 3.8 to 4.2, It can provide seasoned ton that can be distributed and stored.
特に、本発明の味付けところてんにおいて、調味液のｐＨを３．８以上４．０未満とすることによって、食品衛生法における清涼飲料水の製造（殺菌）基準における中心温度６５℃で１０分間の加熱殺菌を行うことで、調味液による風味を損なうことなく、常温での流通、保存が可能な味付けところてんを提供することができる。 In particular, in the seasoning placen according to the present invention, the pH of the seasoning liquid is set to 3.8 or more and less than 4.0. By performing sterilization, it is possible to provide a seasoned placenten that can be distributed and stored at room temperature without impairing the flavor of the seasoning liquid.
また、本発明の味付けところてんにおいて、調味液にステビアを添加することによって、フィチン酸による酸味を緩和することができる。 Moreover, in the seasoning placenten of this invention, the acidity by a phytic acid can be relieve | moderated by adding stevia to a seasoning liquid.
更に、本発明の味付けところてんにおいて、ステビアの添加量を調味液の全量に対して０．００２重量％〜０．００５重量％とすることによって、甘みを殆ど感じることなく、酸味のマスキング効果が十分に得られる。 Furthermore, in the seasoning placenten of the present invention, the amount of stevia added is 0.002 wt% to 0.005 wt% with respect to the total amount of the seasoning liquid, so that the sweetness masking effect is sufficient with almost no sweetness. Is obtained.
また、本発明の味付けところてんにおいて、調味液を鰹だしとすることによって、鰹だしの風味豊かなところてんを提供することができる。 Moreover, in the seasoning placen according to the present invention, the placenten rich in the taste of the soup stock can be provided by using the seasoning liquid as a soup stock.
また、本発明の味付けところてんの製造方法によると、調味液と共に密封され、即食可能な味付けところてんを常温で流通・保存することができる。 In addition, according to the method for producing seasoned placenten of the present invention, seasoned placenten that is sealed together with the seasoning liquid and can be immediately eaten can be distributed and stored at room temperature.
更に、本発明の味付けところてんの製造方法において、調味液にステビアを添加する工程を含むことによって、フィチン酸の添加による酸味を緩和することができる。 Furthermore, in the method for producing seasoned soba sauce of the present invention, the sourness due to the addition of phytic acid can be alleviated by including a step of adding stevia to the seasoning liquid.
以下、本発明の味付けところてんの実施形態について詳述する。本実施形態の味付けところてんは、ところてんがフィチン酸を含む調味液と共にプラスチック容器などに密封保存されており、容器を開封後は、調味液によって味付けが施されたところてんを調味液と共に即食することが可能である。本実施形態に係る調味液は特に限定されるものではなく、鰹だし、鰹だしに穀物酢を添加したいわゆる土佐酢、鰹だしにユズ果汁を添加したユズ風味の鰹だしなどが挙げられるが、本実施形態および後述する実施例では、調味液として鰹だしを使用している。 Hereinafter, the seasoning embodiment of the present invention will be described in detail. The seasoning placen of the present embodiment, where the placenta is sealed and stored in a plastic container or the like together with a seasoning liquid containing phytic acid, after opening the container, it is possible to immediately eat the tennen together with the seasoning liquid when seasoned with the seasoning liquid. Is possible. The seasoning liquid according to the present embodiment is not particularly limited, and examples include soup stock, so-called Tosa vinegar with added cereal vinegar, and yuzu-flavored soup stock with added yuzu fruit juice to the mash stock. In this embodiment and the examples described later, soup stock is used as the seasoning liquid.
また、本実施形態に係る調味液（鰹だし）は、フィチン酸の添加によってｐＨが３．８〜４．２に調整さていることを特徴とする。調味液のｐＨを少なくとも３．８〜４．２に調整することによって、調味液による即食が可能であると共に、常温での流通・保存が可能な味付けところてんを提供することができる。 Moreover, the seasoning liquid (boiled-out) according to this embodiment is characterized in that the pH is adjusted to 3.8 to 4.2 by addition of phytic acid. By adjusting the pH of the seasoning liquid to at least 3.8 to 4.2, it is possible to provide a seasoned placen that can be immediately eaten with the seasoning liquid and can be distributed and stored at room temperature.
調味液のｐＨ調整においては、調味液に酸味料を添加することによって容易に行い得る。しかし、本発明は即食が可能な味付けところてんであり、容器を開封後、調味液と共に即食できることを特徴とするため、単純に酸味料を添加してｐＨを下げると、酸味が強すぎて即食に適さない場合がある。例えば、本実施形態の調味液である鰹だし（ｐＨ＝５．５４）のｐＨを４．０未満となるように穀物酢を添加する場合、穀物酢の添加量は鰹だし１００ｇ当たり２６．１ｇ（ｐＨ＝３．９５）と多量に必要となり、食味も酸味が強すぎて即食に適さない。 The pH of the seasoning liquid can be easily adjusted by adding a sour agent to the seasoning liquid. However, the present invention is a seasoning that can be eaten instantly, and since it can be immediately eaten with the seasoning liquid after opening the container, simply adding a sour agent to lower the pH makes the sour taste too strong and ready to eat It may not be suitable. For example, when adding cereal vinegar so that the pH of the soup stock (pH = 5.54), which is the seasoning liquid of this embodiment, is less than 4.0, the added amount of cereal vinegar is 26.1 g per 100 g of soup stock. (PH = 3.95) and a large amount are required, and the taste is too sour so that it is not suitable for immediate eating.
そこで、調味液（鰹だし）のｐＨ調整にフィチン酸を適用することによって、少ない添加量でｐＨを下げることができる。例えば、ｐＨ５．５４の鰹だしのｐＨを４．０未満となるようにフィチン酸（５０％水溶液）を添加する場合、フィチン酸の添加量は鰹だし１００ｇ当たり０．８９ｇと僅かな添加量でｐＨ＝３．９５まで下げることができ、食味も比較的まろやかな酸味を付与することができる。 Therefore, by applying phytic acid to adjust the pH of the seasoning liquid (boiled stock), the pH can be lowered with a small addition amount. For example, when phytic acid (50% aqueous solution) is added so that the pH of the soup stock at pH 5.54 is less than 4.0, the amount of phytic acid added is as small as 0.89 g per 100 g stock. The pH can be lowered to 3.95, and the taste can be imparted with a relatively mild acidity.
また、本発明の味付けところてんを常温流通、常温での長期保存が可能なものとするためには、一定条件の下で加熱殺菌する必要がある。特に、本実施形態に係る調味液の鰹だしは腐りやすい。食品衛生法においては、ところてんなどの容器包装食品の常温流通に関する明確な基準はないため、清涼飲料水の製造（殺菌）基準に準拠して、本発明の味付けところてんの殺菌条件の検討を行った。食品衛生法における清涼飲料水の製造（殺菌）基準は、前述のとおりｐＨ４．６以上かつ水分活性が０．９４を超えるものについては１２０℃で４分間、ｐＨ４．０〜ｐＨ４．６未満では中心温度８５℃で３０分間、ｐＨ４．０未満では中心温度６５℃で１０分間の加熱殺菌が必要となる。 In addition, in order to allow the seasoning of the present invention to be distributed at room temperature and stored for a long time at room temperature, it is necessary to sterilize by heating under certain conditions. In particular, the soup stock of the seasoning liquid according to the present embodiment tends to rot. In the Food Sanitation Law, there is no clear standard for the normal temperature distribution of container-packaged foods such as Toten, so we examined the sterilization conditions for the seasoned placen according to the present invention in accordance with the manufacturing (sterilization) standards for soft drinks . The standard for the production (sterilization) of soft drinks in the Food Sanitation Law is as described above, when the pH is 4.6 or higher and the water activity exceeds 0.94, at 120 ° C. for 4 minutes, and at pH 4.0 to pH 4.6 or less. Heat sterilization is required at a temperature of 85 ° C. for 30 minutes and at a pH of less than 4.0 at a center temperature of 65 ° C. for 10 minutes.
本実施形態に係る調味液の鰹だしのみであれば、１２０℃で４分間の加熱殺菌も可能であるが、本実施形態の味付けところてんは、調味液である鰹だしと共にところてんが容器内に封入されているため、１２０℃で４分間の加熱殺菌を行うと、ところてんが溶解するおそれがある。また、当該条件での加熱殺菌を行うためには専用設備も必要となり、味付けところてんの製造コストが掛かる。 If the seasoning liquid according to the present embodiment is only brewed, it can be sterilized at 120 ° C. for 4 minutes, but the seasoning placen according to this embodiment is enclosed in the container together with the seasoning liquid. Therefore, if heat sterilization is performed at 120 ° C. for 4 minutes, there is a possibility that the steel will be dissolved. Moreover, in order to perform heat sterilization under the said conditions, a special installation is also needed, and the manufacturing cost of a seasoning tennen starts.
そこで、加熱殺菌の条件を緩和すべく、上述の通り、調味液である鰹だしにフィチン酸を添加し、少なくともｐＨを３．８〜４．２、より好ましくはｐＨを３．８〜４．０未満とすることによって、中心温度６５℃で１０分間の加熱殺菌により、本実施形態に係る味付けところてんを常温で流通させることが可能となる。なお、食品衛生法における清涼飲料水の製造（殺菌）基準では、ｐＨ４．０〜ｐＨ４．６未満では中心温度８５℃で３０分間の加熱殺菌が必要である旨、定められているが、本発明の味付けところてんにおいては、少なくともｐＨ＝４．２以下であれば、８０℃で３０分間の加熱殺菌を行うことによって、中心温度６５℃で１０分間の加熱殺菌条件を満たすと共に、常温での流通・保存が可能であることが確認できた。この点については後述する。 Therefore, in order to relax the conditions for heat sterilization, as described above, phytic acid is added to the soup stock, which is a seasoning liquid, so that the pH is at least 3.8 to 4.2, and more preferably the pH is 3.8 to 4. By setting it to less than 0, it becomes possible to distribute the seasoning paste according to this embodiment at room temperature by heat sterilization at a central temperature of 65 ° C. for 10 minutes. The standard for the production (sterilization) of soft drinks in the Food Sanitation Law stipulates that heat sterilization at a central temperature of 85 ° C. for 30 minutes is required at pH 4.0 to less than pH 4.6. As long as at least pH = 4.2 or less, the sterilization condition of 80 minutes at 80 ° C. for 30 minutes satisfies the heat sterilization condition for 10 minutes at a central temperature of 65 ° C. It was confirmed that storage was possible. This point will be described later.
以上の通り、本実施形態の味付けところてんによると、調味液である鰹だしにフィチン酸を添加してｐＨを少なくとも３．８〜４．２、より好ましくはｐＨ＝３．８〜４．０未満とすることによって、常温での流通・保存が可能な味付けところてんを提供することができる。 As described above, according to the seasoning of the present embodiment, phytic acid is added to the soup stock serving as the seasoning liquid to adjust the pH to at least 3.8 to 4.2, more preferably pH = less than 3.8 to 4.0. By doing so, it is possible to provide a seasoned placenten that can be distributed and stored at room temperature.
また、本実施形態の味付けところてんは鰹だしによってところてんに味付けが施されているため、容器を開封後、手間を掛けずに即食することが可能であり、事前に冷蔵することでより美味しく食することができる。 In addition, since the seasoned placenten of this embodiment is seasoned with the soup stock, after opening the container, it is possible to eat immediately without taking time and eat more deliciously by refrigeration in advance. be able to.
以上、本発明の味付けところてんの実施形態について詳述したが、本発明の味付けところてんは上記の実施形態に限定されない。例えば、本発明に係る調味液には、フィチン酸と共にステビアが添加されてもよい。調味液である鰹だしにフィチン酸を添加することによって、鰹だしのみの場合に比べて若干の酸味を感じる場合もある。そこで酸味のマスキング作用が知られているステビアを少量添加することによって、甘みを殆ど感じることなく、フィチン酸に由来する酸味をマスキングすることができる。なお、ステビアの添加量は特に限定されないが、フィチン酸を含む鰹だし全量に対して０．００５重量％以上添加すると酸味はマスキングされるが甘みが強くなり、０．００２重量％以下ではマスキングの効果が殆ど得られない。従って、０．００２重量％〜０．００５重量％添加することによって、甘みを殆ど感じることなく、酸味のマスキング効果も十分に得られるため好ましい。 As mentioned above, although the embodiment of the seasoning tenten of this invention was explained in full detail, the seasoning tenten of this invention is not limited to said embodiment. For example, stevia may be added to the seasoning liquid according to the present invention together with phytic acid. By adding phytic acid to the soup stock, which is a seasoning liquid, a slight sourness may be felt as compared to the case of only the soup stock. Therefore, by adding a small amount of stevia, which is known to have a sour taste masking action, the sour taste derived from phytic acid can be masked with almost no sweetness. The amount of stevia added is not particularly limited, but adding 0.005% by weight or more with respect to the total amount of mash containing phytic acid masks the acidity but increases the sweetness. Almost no effect is obtained. Therefore, it is preferable to add 0.002 wt% to 0.005 wt% because the masking effect of sourness can be sufficiently obtained without almost feeling sweetness.
以下、具体的な実施例について説明する。
（実施例１）
鰹だし（ｐＨ＝５．５４）２０００ｇにフィチン酸（５０％水溶液、敷島スターチ株式会社製）１９．８ｇ（鰹だし１００ｇ当たり０．９９ｇ）を添加してｐＨを３．９５に調整し、ステビアを０．００３重量％添加して調味液１を得た。
Specific examples will be described below.
Example 1
19.8 g of phytic acid (50% aqueous solution, manufactured by Shikishima Starch Co., Ltd.) was added to 2000 g of kashidashi (pH = 5.54) to adjust the pH to 3.95. Was added in an amount of 0.003% by weight to obtain a seasoning liquid 1.
この調味液１を１３０ｇと、ところてん１２０ｇとをプラスチック製容器に入れて密封し、加熱殺菌条件を８０℃で３０分に設定して加熱蒸気殺菌を行って実施例１に係る味付けところてん１を得た。なお、図１に示すように、約１０分後には芯温が６５℃に達し、食品衛生法における清涼飲料水の製造（殺菌）基準でｐＨ＝４．０未満の場合における中心温度６５℃で１０分間の加熱殺菌条件を満たしていることがわかる。 130 g of this seasoning liquid 1 and 120 g of Tonen are put in a plastic container and sealed, and heat steam sterilization is performed at 80 ° C. for 30 minutes to obtain a seasoning tongue 1 according to Example 1. It was. As shown in FIG. 1, the core temperature reaches 65 ° C. after about 10 minutes, and the center temperature is 65 ° C. when the pH is less than 4.0 on the basis of the production (sterilization) of soft drinks in the Food Sanitation Law. It can be seen that the conditions for 10 minutes of heat sterilization are satisfied.
このようにして得られた本実施例１に係る味付けところてん１について、所定の微生物検査方法に則って微生物検査を行ったところ、表１に示すように、加熱殺菌前は一般生菌、黄色ブドウ球菌、大腸菌群、および酵母が検出されたが、加熱殺菌後は一般生菌のみが検出された。本実施例１に係る加熱殺菌条件であれば、中心温度は７５℃まで到達していることから、検出された生菌は芽胞菌である可能性が考えられる。芽胞菌は、一般的にｐＨ＝４．０未満では生育できなとされているが、残存した一般生菌が味付けところてん１中で増殖しないことが確認できれば、常温での流通・保存が可能となる。 About the seasoning placen 1 which concerns on this Example 1 obtained in this way, when the microbe test | inspection was performed in accordance with the predetermined microbe test | inspection method, as shown in Table 1, before a heat sterilization, a general live microbe and yellow grape Cocci, coliforms, and yeast were detected, but only viable bacteria were detected after heat sterilization. In the case of the heat sterilization conditions according to Example 1, since the center temperature has reached 75 ° C., the detected viable bacteria may be spore bacteria. Spores are generally considered to be unable to grow at a pH of less than 4.0, but can be distributed and stored at room temperature if it can be confirmed that the remaining general bacteria do not grow in the seasoning place 1. Become.
そこで、加熱殺菌後に残存した微生物の同定を行った。コロニーを単離・レプリカし、１６ＳｒＲＮＡの高度可変領域の一部をＰＣＲ増幅し、任意の６菌株のシークエンス解析を行ったところ、分離株の一つは皮膚常在菌Staphylococcus pasteuri、他の分離株は芽胞形成菌Bacillus flexusであった。 Therefore, microorganisms remaining after heat sterilization were identified. Colonies were isolated and replicated, and a part of the highly variable region of 16S rRNA was PCR amplified, and sequence analysis of any 6 strains was conducted. One of the isolates was Staphylococcus pasteuri, another isolate. Was a spore-forming bacterium Bacillus flexus.
次に、これらの微生物の増殖特性（ｐＨ４．０で増殖するか否か）を調べるため、これらの微生物をｐＨ＝６．７に調整したＬＢ培地、ｐＨ＝４．０に調整したＬＢ培地および鰹だし（フィチン酸を添加してｐＨ＝４．０に調整したもの）にそれぞれ加え、増殖するか否かを調べた。その結果、図２及び図３に示すように、どちらの微生物もｐＨ＝６．７に調整したＬＢ培地では増殖しているが、ｐＨ＝４．０に調整したＬＢ培地およびｐＨ＝４．０に調整した鰹だしでは何れも増殖しないことが判明した。 Next, in order to investigate the growth characteristics of these microorganisms (whether they grow at pH 4.0), LB medium adjusted to pH = 6.7, LB medium adjusted to pH = 4.0, and It was added to each dashi stock (those adjusted to pH = 4.0 by adding phytic acid) to examine whether or not to grow. As a result, as shown in FIGS. 2 and 3, although both microorganisms grew on the LB medium adjusted to pH = 6.7, the LB medium adjusted to pH = 4.0 and pH = 4.0. It was found that none of the soup stocks adjusted to 1 grow.
そして、味付けところてん１の保蔵試験１を行った。保蔵試験１では、味付けところてん１を３０℃に設定したインキュベーターで保蔵し、定期的に肉眼観察、色調（色彩色差計ＣＲ−４００（コニカミノルタ）使用）、食味、微生物検査を行った。その結果を表２および表３に示す。表２に示すように、保蔵１７６日後においても、肉眼観察で大きな変化や異常は無く、色調、鰹だしの食味も特に変化はなかった。色差も極めて僅かに異なる程度であった。なお、ところてん自体は、保蔵１２０日以降になると柔らかく感じられ、一晩冷蔵して食すると強度は回復したが、製造直後に比べると若干、柔らかく感じられた。 And the preservation test 1 of seasoning place ten was done. In the preservation test 1, seasoning 1 was stored in an incubator set at 30 ° C., and regularly observed with the naked eye, color tone (using a color difference meter CR-400 (Konica Minolta)), taste, and microbiological examination. The results are shown in Tables 2 and 3. As shown in Table 2, even after 176 days of storage, there were no significant changes or abnormalities by visual observation, and there was no particular change in the color tone or taste of dashi stock. The color difference was also slightly different. However, Tenten itself felt soft after 120 days of storage, and when it was refrigerated overnight, the strength recovered, but it felt slightly softer than immediately after production.
保蔵試験１における微生物検査の結果を表３に示す。なお、本実施例１に係る鰹だしのｐＨは３．９５に調整されていたが、ところてんと混合して得られた味付けところてん１のｐＨは４．０８であった。しかしながら、表３に示すように、８０℃で３０分間の加熱殺菌後に１２０個／ｇであった一般生菌は、保蔵１７６日後も増加せず、むしろ減少した。また、黄色ブドウ球菌、大腸菌などは製造直後および保蔵後ともに検出されなかった。以上のことから、食味の変化および安全係数を考慮して、少なくとも９０日間は、色調、食味、および微生物数が変化しないことが分かった。付言すれば、保蔵試験１の期間中におけるｐＨもほとんど変化することはなかった（３．９９〜４．１２の範囲で推移）。 Table 3 shows the results of the microorganism test in the preservation test 1. In addition, although the pH of the soup stock according to Example 1 was adjusted to 3.95, the pH of the seasoned Tokoro Tento obtained by mixing with Tenten was 4.08. However, as shown in Table 3, the general viable bacteria that were 120 cells / g after heat sterilization at 80 ° C. for 30 minutes did not increase after 176 days of storage, but rather decreased. S. aureus and E. coli were not detected immediately after production or after storage. From the above, it was found that the color tone, taste, and number of microorganisms did not change for at least 90 days in consideration of changes in taste and safety factor. In other words, the pH during the period of preservation test 1 hardly changed (changed in the range of 3.99 to 4.12).
次に、本実施例１の味付けところてん１の保蔵試験２を行った。保蔵試験２では、味付けところてん１を４５℃に設定したインキュベーターおよび６０℃に設定した定温恒温乾燥機で保蔵し、定期的に肉眼観察、色調、食味、微生物検査を行った。まず、３０℃での保蔵に対する色差を測定（１５日間各温度で保蔵した味付けところてん１の色差を比較）したところ、４５℃保蔵で０．４７、「きわめてわずかに異なる（trace）」という評価となり、３０℃保蔵とほとんど違いがなかった。一方、６０℃保蔵では１．９、「感知しうるほどに異なる（noticeable）という評価となり、肉眼観察においても褐色化が確認された。
Next, preservation test 2 of
また、食味についても１５日間各温度で保蔵したものを比較したところ、４５℃保蔵の味付けところてん１は、３０℃保蔵のものと違いはなかったが、６０℃保蔵では、酸味やえぐ味が感じられた。 In addition, when comparing the tastes stored at each temperature for 15 days, the seasoned Tokoro Ten 1 with 45 ° C. storage was not different from that stored at 30 ° C., but with 60 ° C. storage, the sourness and savory taste was felt. It was.
更に、微生物数（生菌数）の検査結果を表４に示す。表４に示すように、少なくとも保蔵２４日間では、生菌数の増加は見られず、むしろ減少していた。 Further, Table 4 shows the test results of the number of microorganisms (viable bacteria count). As shown in Table 4, the increase in the number of viable bacteria was not observed at least for 24 days of preservation, but rather decreased.
以上の結果より、フィチン酸によって少なくともｐＨ＝４．０以下に調整した調味液１と、ところてんとを密封容器に入れて密封し、８０℃で３０分間の加熱殺菌（中心温度６５℃で１０分間の加熱殺菌条件を満たす）を行うことによって、少なくとも９０日間は常温での流通・保存が可能な本発明の実施例１に係る味付けところてん１を提供することができる。 From the above results, the seasoning liquid 1 adjusted to at least pH = 4.0 or less with phytic acid and the balance were put in a sealed container and sealed, and then heat sterilized at 80 ° C. for 30 minutes (center temperature 65 ° C. for 10 minutes Can be provided for the seasoning placen 1 according to Example 1 of the present invention, which can be distributed and stored at room temperature for at least 90 days.
（実施例２）
鰹だし（ｐＨ＝５．５４）２０００ｇにフィチン酸（５０％水溶液、敷島スターチ株式会社製）１９．５ｇ（１００ｇ当たり０．９７５ｇ）を添加してｐＨを３．９８に調整し、ステビアを０．００３重量％添加して調味液２を得た。
(Example 2)
19.5 g (0.975 g per 100 g) of phytic acid (50% aqueous solution, manufactured by Shikishima Starch Co., Ltd.) was added to 2000 g of soup stock (pH = 5.54) to adjust the pH to 3.98, and stevia was 0 The seasoning liquid 2 was obtained by adding 0.003 weight%.
この調味液２を１３０ｇと、ところてん１２０ｇとをプラスチック製容器に入れて密封し、加熱殺菌条件を８０℃で３０分に設定して加熱蒸気殺菌を行って実施例２に係る味付けところてん２を得た。 130 g of this seasoning liquid 2 and 120 g of Tonen are put in a plastic container and sealed, and heat steam sterilization is performed at 80 ° C. for 30 minutes to obtain seasoned place balance 2 according to Example 2. It was.
そして、味付けところてん２の保蔵試験１（３０℃に設定したインキュベーターで保蔵し、定期的に微生物検査）を行った。その結果を表５に示す。表５に示すように、保蔵７２日後において、一般生菌は増加せず、むしろ減少した。また、黄色ブドウ球菌や大腸菌群なども検出されなかった。 And the storage test 1 of the seasoning place 2 (stored in an incubator set at 30 ° C. and periodically checked for microorganisms). The results are shown in Table 5. As shown in Table 5, after 72 days of storage, viable bacteria did not increase, but rather decreased. Neither S. aureus nor coliforms were detected.
（実施例３）
鰹だし（ｐＨ＝５．５４）２０００ｇにフィチン酸（５０％水溶液、敷島スターチ株式会社製）１６ｇ（１００ｇ当たり０．８ｇ）を添加してｐＨを４．２に調整し、ステビアを０．００３重量％添加して調味液３を得た。
(Example 3)
To 2000 g of soup stock (pH = 5.54), 16 g of phytic acid (50% aqueous solution, manufactured by Shikishima Starch Co., Ltd.) (0.8 g per 100 g) was added to adjust the pH to 4.2, and stevia was adjusted to 0.003 The seasoning liquid 3 was obtained by adding% by weight.
この調味液３を１３０ｇと、ところてん１２０ｇとをプラスチック製容器に入れて密封し、加熱殺菌条件を８０℃で３０分に設定して加熱蒸気殺菌を行って実施例３に係る味付けところてん３を得た。 130 g of this seasoning liquid 3 and 120 g of Tonen are put in a plastic container and sealed, and heat steam sterilization is performed at 80 ° C. for 30 minutes to obtain a seasoned place balance 3 according to Example 3. It was.
そして、味付けところてん３の保蔵試験１（３０℃に設定したインキュベーターで保蔵し、定期的に微生物検査）を行った。その結果を表６に示す。表６に示すように、保蔵６３日後においても一般生菌は増加していなかった。また、黄色ブドウ球菌や大腸菌群なども検出されなかった。 And the preservation test 1 of the seasoning place 3 (stored in an incubator set at 30 ° C. and periodically checked for microorganisms). The results are shown in Table 6. As shown in Table 6, general viable bacteria did not increase even after 63 days of storage. Neither S. aureus nor coliforms were detected.
（実施例４）
鰹だし（ｐＨ＝５．５４）２０００ｇにフィチン酸（５０％水溶液、築野食品工業製）１６．７ｇ（１００ｇ当たり０．８３５ｇ）を添加してｐＨを３．９８に調整し、ステビアを０．００３重量％添加して調味液４を得た。
Example 4
16.7 g (0.835 g per 100 g) of phytic acid (50% aqueous solution, manufactured by Tsukino Food Industry) was added to 2000 g of bonito stock (pH = 5.54) to adjust the pH to 3.98, and stevia was 0 The seasoning liquid 4 was obtained by adding 0.003 weight%.
この調味液４を１３０ｇと、ところてん１２０ｇとをプラスチック製容器に入れて密封し、加熱殺菌条件を８０℃で３０分に設定して加熱蒸気殺菌を行って実施例４に係る味付けところてん３を得た。 130 g of this seasoning liquid 4 and 120 g of Tonen are placed in a plastic container and sealed, and heat steam sterilization is performed at 80 ° C. for 30 minutes to obtain seasoned place balance 3 according to Example 4. It was.
そして、味付けところてん４の保蔵試験１（３０℃に設定したインキュベーターで保蔵し、定期的に微生物検査）を行った。その結果を表７に示す。表７に示すように、保蔵６３日後においても一般生菌は増加していなかった。また、黄色ブドウ球菌や大腸菌群なども検出されなかった。 And the preservation test 1 of the seasoning placen 4 (stored in an incubator set at 30 ° C. and periodically checked for microorganisms). The results are shown in Table 7. As shown in Table 7, the number of viable bacteria did not increase even after 63 days of storage. Neither S. aureus nor coliforms were detected.
また、本実施例４に係るフィチン酸は米ぬか由来のフィチン酸であって、他の実施例に係るトウモロコシ由来のフィチン酸と異なり、フィチン酸の使用量を減少させることができた。従って、酸味料であるフィチン酸の使用量を減少させることによって、実施例１〜実施例３に係る鰹だしに比べて酸味が和らぎ、鰹だし本来の風味もより感じることができた。 Moreover, the phytic acid which concerns on this Example 4 is a phytic acid derived from rice bran, and unlike the corn-derived phytic acid which concerns on another Example, it was able to reduce the usage-amount of phytic acid. Therefore, by reducing the amount of phytic acid used as a sour agent, the sourness was softened compared to the soup stock according to Examples 1 to 3, and the original flavor of the soup stock could be further felt.
以上、本発明の実施形態に係る味付けところてんについて詳述したが、本発明の味付けところてん及びその製造方法は上記の実施形態に限定されるものではない。本発明はその要旨を逸脱しない範囲で、当業者の創意と工夫により、適宜に改良、変更又は追加をしながら実施できる。
As mentioned above, although the seasoning tenten which concerns on embodiment of this invention was explained in full detail, the seasoning tenten of this invention and its manufacturing method are not limited to said embodiment. The present invention can be carried out without departing from the gist, with appropriate improvements, changes, or additions based on the inventive ideas and ideas of those skilled in the art.
Claims (7)
前記調味液のｐＨが３．８〜４．２であることを特徴とする味付けところてん。 At least, a balance, a seasoning liquid, and phytic acid for adjusting the pH of the seasoning liquid are sealed in a container,
Seasoning placenten characterized in that the pH of the seasoning liquid is 3.8 to 4.2.
前記調味液とところてんを密封容器に密封して加熱殺菌する工程と、
を含むことを特徴とする味付けところてんの製造方法。 Adding phytic acid to the seasoning liquid to adjust the pH of the seasoning liquid to 3.8 to 4.2;
Sealing the seasoning liquid and placen in a sealed container and sterilizing by heating;
A method for producing a seasoned tonten, characterized by comprising:
The method for producing a seasoning paste according to claim 6, comprising a step of adding stevia to the seasoning liquid.
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| JPS52117574U (en) * | 1976-03-03 | 1977-09-06 | ||
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| JPS62126943A (en) * | 1985-11-26 | 1987-06-09 | San Ei Chem Ind Ltd | Heat-resistant water-based gel |
| JPH01174359A (en) * | 1987-12-28 | 1989-07-10 | Nakano Vinegar Co Ltd | Preparation of gelidium jelly |
| JPH1175784A (en) * | 1997-09-09 | 1999-03-23 | Tanaka Kujiyuu Kk | Gelidium jelly food and its production |
| JP2014036614A (en) * | 2012-08-16 | 2014-02-27 | Morinaga & Co Ltd | Acidic jelly food and drink and method for producing the same |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS52117574U (en) * | 1976-03-03 | 1977-09-06 | ||
| JPS6227491U (en) * | 1985-08-04 | 1987-02-19 | ||
| JPS62126943A (en) * | 1985-11-26 | 1987-06-09 | San Ei Chem Ind Ltd | Heat-resistant water-based gel |
| JPH01174359A (en) * | 1987-12-28 | 1989-07-10 | Nakano Vinegar Co Ltd | Preparation of gelidium jelly |
| JPH1175784A (en) * | 1997-09-09 | 1999-03-23 | Tanaka Kujiyuu Kk | Gelidium jelly food and its production |
| JP2014036614A (en) * | 2012-08-16 | 2014-02-27 | Morinaga & Co Ltd | Acidic jelly food and drink and method for producing the same |
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