JP6367845B2 - Seasoned liquid set for boiled food and method for producing boiled food - Google Patents

Description

  The present invention can be added to ingredients such as meat, vegetables, konjac, and soaked in taste by simply heating with a cooking utensil such as a frying pan. It is related with the manufacturing method of the seasoning liquid set for boiled foods and boiled food.

  Traditionally, vegetables such as carrots, onions, radishes and mushrooms, meats such as chicken, pork, beef and fish, and simmered simmered foods such as konjac, shirataki and tofu have been eaten. For such boiled foods, first take dashi juice with bonito, kombu, shiitake mushrooms, etc., then heat-treat the food ingredients with seasonings such as sweet saccharide such as sugar, soy sauce, salt and vinegar. In recent years, due to simplified cooking and individualization, many households cook using liquid seasonings for commercial simmered foods. Therefore, liquid seasonings for various simmered foods. Is commercially available.

  However, such a liquid seasoning for boiled food is a mixture of seasonings such as dashi soup, sweet saccharides, soy sauce, salt, vinegar, etc. When heat treatment is performed to impart moderate sweetness to the food material, the heat treatment time becomes longer, so the seasoning such as soy sauce becomes darker and the color tone unique to the food material is lost, or the salty taste becomes too strong. . On the other hand, the heat treatment that makes use of the color tone unique to food materials or obtains a salty taste can result in a boiled dish that lacks the flavor of dashi juice or sweet sugar. doing.

  Therefore, as shown in Patent Document 1 below, the applicant sets a liquid seasoning composed of dashi soup and sweet saccharide and a liquid seasoning composed of other seasonings as one set. A seasoning set is proposed. Using this, the ingredients of the boiled food are first cooked with “liquid seasoning consisting of dashi juice and sweet saccharide”, and then added with “liquid seasoning consisting of other seasonings” to prepare the flavor of dashi soup Is obtained, has a moderate sweetness, and has a clear color tone unique to food materials such as vegetables.

JP 2001-169747 A

  However, in recent years, foods that can be cooked more quickly and easily have been preferred, and it has been desired to shorten the cooking time even for boiled dishes. According to the liquid seasoning set for simmered food of Patent Document 1, the flavor and sweetness of dashi soup is imparted satisfactorily, and a simmered food that maintains the unique color tone of the food material is obtained. There was a problem that seasoning was insufficient.

  Therefore, an object of the present invention is to provide a simmered seasoning liquid set and a simmered dish that can be cooked in a simmered food that is sufficiently flavored and tasty by simply heating with a cooking tool such as a frying pan for a short time. It is to provide a manufacturing method.

To achieve the above object, the boiled seasoning liquid set of the present invention contains a saccharide and an umami extract, and is used in the first half of cooking, the boiling liquid for cooking, salt, fermentation seasoning, and thickening And a finishing seasoning liquid added at the time of cooking in the latter half, and the boiling seasoning liquid has a salt concentration of 1.74 diluted with the dilution factor described in the instruction for use of the product. % (W / w) or less, and the total sugar concentration is 4.2% (w / w) or more, and the content of the thickener in the seasoning liquid for finishing is the seasoning liquid for finishing in the stewed liquid The viscosity of the mixed seasoning liquid to which is added is adjusted to be higher than the viscosity of the stewed liquid.

  According to the boiled seasoning liquid set of the present invention, by using the boiled liquid obtained by diluting the boiled seasoning liquid having a low salt content and a high sugar content, saccharides and umami extract are stained in the ingredients. It becomes easy to put. In addition, when cooking with a stewed liquid, the viscosity is kept low so that the ingredients can be easily soaked in the ingredients, and then the above-mentioned finishing seasoning liquid containing a fermented seasoning and a thickener is added to the stewed liquid. By performing the above, it is possible to suppress the deterioration of the flavor of the fermented seasoning and improve the entanglement of ingredients such as salt and fermented seasoning with the thickener. As a result, a boiled food with a good flavor and seasoning can be obtained even when cooking for a short time.

  The seasoning liquid set for simmered food of the present invention is preferably used for simmered food in which the total cooking time of the first half and the second half is within 15 minutes. If the seasoning liquid for simmered food of the present invention is used, the total cooking time can be made within 15 minutes, cooking can be performed easily, and a simmered food with good flavor and seasoning can be obtained.

  It is preferable that the seasoning liquid set for boiled foods of this invention is utilized for the boiled food cooked using a frying pan. By cooking with a frying pan, the ingredients and broth spread on the surface of the frying pan and become easy to be heated, and the ingredients can be sufficiently boiled and the flavor and seasoning with the seasoning liquid can be satisfactorily performed even in a short time.

  In the boiled seasoning liquid set of the present invention, it is preferable that the boiled seasoning liquid contains alcohol. When the seasoning liquid for stew contains alcohol, the penetration of sugars and extracts into ingredients can be further improved.

  In the seasoning liquid set for boiled food of the present invention, the content of the thickener in the finishing seasoning liquid is such that the viscosity of the mixed seasoning liquid in which the finishing seasoning liquid is added to the stewed liquid is 18 to 1435 cp. It is preferable to be adjusted to. According to this, entanglement with ingredients such as salt and fermented seasoning during the latter half cooking can be made better, and seasoning can be effectively performed in a short time.

  On the other hand, in the method for producing a boiled food of the present invention, the simmered seasoning liquid containing saccharides and umami extract has a salt concentration of 1.74% (w / w) or less and a total sugar concentration of 4.2%. (W / w) Prepare a stewed solution by diluting with water so that it becomes greater than or equal to (w / w), add the stewed solution to the ingredients and cook the first half, followed by salt, fermented seasoning, and increase A finishing seasoning liquid containing a sticking agent is added, the viscosity is made higher than that of the stewed liquid, and the latter half of the cooking is performed.

  According to the method for producing a boiled food of the present invention, as described above, by using the boiled liquid obtained by diluting the boiled seasoning liquid having a low salt content and a high sugar content, the ingredients are mixed with saccharides or The umami extract becomes easy to soak, and then, by adding the seasoning liquid for finishing containing the fermented seasoning and thickener to the stewed liquid and cooking in the latter half, the deterioration of the flavor of the fermented seasoning is suppressed. By using a thickener, entanglement with ingredients such as salt and a fermented seasoning is improved, and a boiled food with a good flavor and seasoning can be obtained even when cooking for a short time.

  In the method for producing boiled food of the present invention, when the total time of the first half cooking time and the second half cooking time is 10, the ratio of the first half cooking time to the second half cooking time is 5: 5 to 9: 1. Is preferred. By making the cooking time of the first half more than the cooking time of the second half, the penetration of sugar and umami extract into the ingredients is improved, and during the latter half of the cooking time, the seasoning liquid is entangled with the thickener, and the cooking time Can be shortened.

  In the manufacturing method of the boiled food of this invention, it is preferable to heat-cook using a frying pan. As described above, by cooking with a frying pan, the ingredients can be sufficiently boiled even in a short time, and the flavor and seasoning with the seasoning liquid can be satisfactorily performed.

  In the method for producing boiled food according to the present invention, it is preferable to use an alcohol-containing one as the seasoning liquid for cooking. As described above, when the seasoning liquid for stew contains alcohol, the penetration of sugars and extracts into the ingredients can be further improved.

  In the manufacturing method of the boiled food of this invention, content of the said thickener of the said seasoning liquid for finishing is set so that the viscosity of the mixed seasoning liquid which added the said seasoning liquid for finishing to the said boiling liquid will be 18-1435cp. It is preferable to be adjusted to. According to this, as described in the previous drafting, it is possible to improve the entanglement of ingredients such as salt and fermented seasoning during cooking in the latter half, and to perform seasoning effectively in a short time.

  According to the present invention, saccharides and umami extracts are easily soaked into ingredients by using the stewed liquid obtained by diluting the stewed liquid with a low salt content and a high sugar content. Moreover, by adding the seasoning liquid for finishing containing a fermented seasoning and a thickener to the stewed liquid and performing the latter half of the cooking, the deterioration of the flavor of the fermented seasoning is suppressed, and the thickener is added with salt and fermentation. Entanglement to ingredients such as seasonings can be improved. As a result, a boiled food with a good flavor and seasoning can be obtained even when cooking for a short time.

  The boiled seasoning set of the present invention comprises a boiled seasoning liquid used during the first half of cooking and a finishing seasoning liquid added during the second half of cooking.

  The seasoning liquid for stew contains saccharides and umami extract.

  The saccharide is not particularly limited, and examples thereof include sugar, lactose, maltose, glucose, fructose, starch syrup, dextrin, isomerized sugar, trehalose, and sugar alcohols such as sorbitol and maltitol. 1 type or 2 types or more selected from these are used.

  In the present invention, the umami extract means an extract that imparts umami to foods, and for example, at least one selected from meat extract, seafood extract, vegetable extract, seaweed extract, yeast extract, and dashi juice is used. It is done. Here, examples of the meat extract include extracts and soups obtained from meat such as chicken, pig, and cow. Examples of the seafood extract include salmon extract, bonito extract, and scallop extract. Examples of the vegetable extract include onions, garlic, ginger, Chinese cabbage, cabbage, carrots, mushrooms, shiitake mushrooms, green onions, etc. Dashi soup includes, for example, fish buns such as bonito, soda bun, bonito, bonito, bonito, etc., dried bonito, bonito, bonito, shrimp, etc. Preferably, dashi juice extracted from a pulverized product using hot water, an organic solvent such as ethanol, or a mixed solvent such as hot water and ethanol is used. The obtained dashi juice is preferred. The weight of hot water from which dashi juice is extracted is determined as desired. For example, the weight of the hot water is 1 to 100 times the weight of fish buns. Is preferable. Further, seaweeds such as kombu and seaweed, and dashi soup of moss such as shiitake are also used as necessary.

  The seasoning liquid for stew is used by diluting at the dilution rate described in the instruction for the product. Although the said dilution rate is not specifically limited, Generally, it is preferable to dilute 2 to 3 times by volume with water. However, the boiled seasoning liquid of the present invention may be a straight type that is used as it is without being diluted, and the present invention also includes such a boiled seasoning liquid (a seasoning liquid having a dilution factor of 1). In this case, the stew liquid in the present invention is the stew seasoning liquid itself. The dilution factor of the seasoning liquid for stew is, for example, the dilution factor described in the package of the seasoning liquid product, the instructions attached to the product, the instructions for use described in the advertisement of the product, etc. Judgment can be made. In this case, the dilution factor may not be described directly, for example, it may be described by the amount of water added to the seasoning liquid for cooking, in which case the dilution factor can be obtained by calculation. it can.

  And, the seasoning liquid for stew has a salt concentration of the stew liquid diluted at the above dilution ratio of 1.74% (w / w) or less and a total sugar concentration of 4.2% (w / w) or more. is necessary. Here, the salt concentration is a value analyzed by a salt content measuring method (potentiometric titration method) defined in the Japanese Agricultural Standards, and the total sugar concentration is the total sugar concentration in the stew solution (reduction after hydrolysis). It means a value (mass%) obtained by dividing the total mass of sugar by the mass of the stewed liquid and multiplying by 100.

  When the salt concentration of the stewed liquid diluted with the stewed seasoning liquid exceeds 1.74% (w / w), the saccharides and umami extract are not soaked into the ingredients and the seasoning tends to be insufficient. There is. Note that the salt concentration of the stewed liquid is preferably 1.0% (w / w) or less, and more preferably 0.5% (w / w) or less.

  When the total sugar concentration of the stewed liquid obtained by diluting the seasoning liquid for stew is less than 4.2% (w / w), there is a tendency that the taste is not sufficiently soaked into the ingredients. In addition, it is preferable that it is 5.0-30.0% (w / w), and, as for the total sugar density | concentration of a stewed liquid, it is more preferable that it is 15.0-30.0% (w / w).

  Moreover, it is preferable that the seasoning liquid for stew contains alcohol (ethyl alcohol). The alcohol concentration in the seasoning liquid for stew is 0.5 to 3.4% (v / v) at the concentration when diluted with the dilution factor described in the instructions for use of the product to obtain a stew solution. It is preferable to make it. By containing the alcohol, it is possible to improve the penetration of the sugar and umami extract into the ingredients during the first half of the cooking and to improve the storage stability of the seasoning liquid for cooking.

  In addition to the above, the seasoning liquid for stew includes, for example, vegetables such as eggplant, burdock, onion, carrots, green onions, radishes, potatoes, peppers, broccoli, mushrooms, meats such as chicken, pork, beef, and salmon , Seafood such as cod, tuna, scallop, squid, octopus, crab, and seaweed such as kombu, seaweed, and hijiki. These may be added as ingredients, or may be crushed or shredded and added as a material for seasoning or giving texture. When the seasoning liquid for cooking contains ingredients and seasoning ingredients, even if a dispersion stabilizer such as modified starch, sodium carboxymethylcellulose, pectin or the like is added to prevent them from settling during production or handling Good. As the modified starch, for example, hydroxypropylated phosphate cross-linked starch, phosphate cross-linked starch, acetylated adipic acid cross-linked starch and the like are preferably used. However, these contents are preferably adjusted so that the viscosity of the stew liquid is lower than the viscosity of the mixed seasoning liquid obtained by adding the finishing seasoning liquid to the stew liquid in order to improve the soaking of the taste. .

  In addition, as the seasoning liquid for stew, amino acid seasonings such as protein hydrolysates, protein enzyme degradation products, sodium glutamate and glycine, nucleic acid seasonings such as sodium inosinate and sodium guanylate, sodium succinate, etc. Umami seasonings can also be included.

  It is preferable that the seasoning liquid for stew is sealed and packaged in a packaging bag or container such as a laminated film sachet, flat bag, or pouch, and sterilized by heating so that it can be stored for a long time. Although heat sterilization changes with materials etc. to be used, it is preferable to carry out for 5 to 60 minutes at 80-120 degreeC, for example. Moreover, the seasoning liquid for stew can be frozen or refrigerated after being sealed and packaged in a packaging bag or container.

  Next, the seasoning liquid for finishing contains salt, a fermented seasoning, and a thickener.

  The salt content of the seasoning liquid for finishing is adjusted as appropriate depending on the cooking target, but the seasoning liquid for finishing is added to the stewed liquid diluted in the cooking process used in the first half, and mixed and seasoned. In the liquid state, the salt concentration is preferably 1.5 to 5.0% (w / w), and preferably 2.0 to 4.0% (w / w). Is more preferable. If the salt concentration in the state of adding the finishing seasoning liquid to the stewed liquid to make the mixed seasoning liquid is less than 1.5% (w / w), the salty taste as the boiled food tends to be insufficient, 5.0 If it exceeds% (w / w), the salty taste tends to be too strong. In addition, the said salt equivalent amount is the quantity as the whole mixed seasoning liquid also including the salt contained in a fermentation seasoning etc.

  In addition, examples of the fermented seasoning contained in the finishing seasoning liquid include soy sauce, miso, vinegar, fish soy, mirin, brewed sake, gochujang, bean plate soy, and noodle soy sauce. Examples of soy sauce include thick soy sauce, light soy sauce, tame soy sauce, re-prepared soy sauce, and white soy sauce, and one or more of these are used.

  Examples of the thickener contained in the finishing seasoning liquid include xanthan gum, carrageenan, sodium carboxymethyl cellulose, guar gum, pectin, and the like, and one or more of these can be used. The content of the thickener is appropriately adjusted depending on the cooking target, but is adjusted so that the viscosity of the mixed seasoning liquid obtained by adding the finishing seasoning liquid to the stewed liquid is higher than the viscosity of the stewed liquid. Is preferred. In order to improve the entanglement of the taste to the ingredients, specifically, the viscosity of the mixed seasoning liquid obtained by adding the finishing seasoning liquid to the stewed liquid is preferably 18 to 1435 cp. The viscosity is a viscosity measured using a B-type viscometer.

  As a seasoning liquid for finishing, in addition to the above, one or two selected from garlic, onion, oregano, thyme, sage, ginger, red pepper, pepper, allspice, clove, nutmeg, cardamom, etc. Spices of more than seeds, acidulants such as citric acid, acetic acid, and lactic acid, fruit juice, spicy vegetables, emulsifiers, edible fats and oils, fragrances, and coloring agents may be included.

  The seasoning liquid for finishing is preferably sealed and packaged in a packaging bag or container such as a laminated film sachet, flat bag, or pouch, and sterilized by heating so that it can be stored for a long time. Although heat sterilization changes with materials etc. to be used, it is preferable to carry out for 1 to 30 minutes at 60-100 degreeC, for example. Since the seasoning liquid for finishing contains salt, etc., it can be stored for a long time even by heat sterilization at a relatively low temperature, so that the flavor and aroma of fermented seasonings, spices, spicy vegetables, fragrances, etc. are impaired. Can be prevented.

  The seasoning liquid for simmered food of the present invention is suitably used for simmered food in which the total cooking time of the first half and the second half is within 15 minutes. Here, whether or not the total cooking time of the boiled seasoning liquid is within 15 minutes depends on, for example, the product package of the boiled seasoning liquid, the instructions attached to the product, the advertisement of the product, etc. It can also be judged by whether or not the total cooking time described in the described product description is within 15 minutes (for example, 15 minutes, 12 minutes, 10 minutes, etc.). The total cooking time is more preferably 12 minutes or less, and still more preferably 10 minutes or less.

  Moreover, the seasoning liquid for boiled foods of this invention is utilized suitably for the boiled food cooked using a frying pan. Here, whether the boiled seasoning liquid is for cooking using a frying pan, for example, the product package of the boiled seasoning liquid, instructions attached to the product, product advertisements, etc. It can also be judged by whether or not the fact that cooking is possible using a frying pan is described in the instruction for use described in.

  Next, the manufacturing method of the boiled food of this invention using the said seasoning liquid for boiled foods is demonstrated. In the manufacturing method of the boiled food of this invention, the two-stage cooking divided into the first half and the second half is performed.

  Cooking in the first half is performed by diluting the seasoning liquid for boiling with water, adding it to the ingredients and boiling. In this case, the ingredients are not particularly limited. For example, vegetables such as eggplant, Chinese cabbage, onion, carrot, green onion, radish, turnip, potato, pepper, shiitake mushroom, shimeji mushroom, enoki mushroom, chicken, pork, beef Such as meat, seafood such as salmon, cod, tuna, yellowtail, scallop, squid, octopus, crabs, seaweed such as kombu, seaweed, hijiki, tofu, konnyaku, shirataki, chikuwa, sweet potato, kamaboko Examples include processed foods. These are preferably used in a size that is easy to eat and easy to cook, for example, cut into one bite.

  Although the dilution rate of the seasoning liquid for stew is not specifically limited, As mentioned above, it is preferable to dilute with water at a volume ratio of 2 to 3 times. In addition, as a dilution liquid of the seasoning liquid for stew, not only fresh water but what contains water should just be included, and milk, soymilk, etc. can also be used. Moreover, you may dilute using warm hot water.

  As described above, the stewed solution obtained by diluting the seasoning solution for stew preferably has a salt concentration of 1.0% (w / w) or less, more preferably 0.5% (w / w) or less. preferable.

  The cooking utensil is not particularly limited, but it is preferable to use a frying pan. By cooking with a frying pan, as described above, ingredients and broth spread on the surface of the frying pan and become easy to be heated, and even in a short time, ingredients can be fully boiled and flavor and seasoning with the seasoning liquid can be performed well. .

  The cooking time of the first half is a time that is 15 minutes or less in total with the cooking time of the second half, and is preferably a time that occupies 50 to 90% of the entire cooking time. The total cooking time is more preferably within 12 minutes, and even more preferably within 10 minutes. Moreover, as for the ratio which occupies for the whole cooking time of the first half, it is more preferable that it is 70 to 90%.

  During cooking in the first half, due to the low salt concentration, the saccharide and umami extract contained in the cooking liquid for stew are easily soaked into the ingredients, and good seasoning can be achieved even in short-time cooking. Moreover, when the cooking liquid for stew contains alcohol, saccharide | sugar and an umami extract become more easily soaked with ingredients.

  After cooking the first half in this way, the finishing cooking liquid is added to the stewed liquid obtained by diluting the seasoning liquid for stew, and the second half is cooked by continuing to cook. In this case, it is only necessary to add the finishing seasoning liquid to the ingredients and the seasoning liquid heated with a cooking utensil such as a frying pan, and the operation is simple.

  Since the seasoning liquid for finishing contains salt, a fermented seasoning, and a thickener, the viscosity of the seasoning liquid is increased by the thickener, so that salt, fermented seasoning, etc. are easily entangled with ingredients, A good seasoning is achieved even in a short cooking time.

  As described above, the content of the salt in the finishing seasoning solution is 1.5% to 5.0% (w /%) in the state where the finishing seasoning solution is added to the stewed liquid to obtain a mixed seasoning solution. w) is preferable, and 2.0 to 4.0% (w / w) is more preferable.

  Further, as described above, the content of the thickener in the finishing seasoning liquid is adjusted so that the viscosity of the mixed seasoning liquid obtained by adding the finishing seasoning liquid to the boiling liquid is higher than the viscosity of the boiling liquid. Specifically, it is preferable that the mixed seasoning liquid has a viscosity of 18 to 1435 cp.

  The cooking time in the second half is a time that is 15 minutes or less in total with the cooking time in the first half, and is preferably a time that occupies 50 to 10% of the entire cooking time. As described above, the total cooking time is more preferably within 12 minutes, and even more preferably within 10 minutes. Moreover, as for the ratio which occupies for the whole cooking time of the latter half, it is more preferable that it is 30 to 10%. By shortening the cooking time in the second half, the penetration of salt and fermented seasonings will become excessive, and the original color of the ingredients will be impaired, and the original flavor and texture of the ingredients will be impaired. Can be reduced.

  Thus, according to the method for producing a boiled food of the present invention, by using the boiled liquid obtained by diluting the boiled seasoning liquid having a low salt content and a high sugar content, the ingredients are sugar and umami. The extract becomes easy to soak, and by adding a finishing seasoning liquid containing a fermented seasoning and a thickener, cooking in the latter half suppresses the deterioration of the flavor of the fermented seasoning, and the thickener Entanglement to ingredients such as salt and fermented seasoning can be improved, and as a result, a boiled food with a good flavor and seasoning can be obtained even in a short cooking time.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated still in detail, this invention is not limited to these Examples.

<Adjustment of seasoning liquid for stew and finishing seasoning>
About the seasoning liquid for stew, koji sucrose, chicken extract (Ariake Japan Co., Ltd.), salt, water, etc. are mixed and sterilized by heating at 80 ° C. for 1 minute. And it itself becomes a stewed liquid).

  About the seasoning liquid for finishing, dark mouth soy sauce (made by Kikkoman Foods Co., Ltd.), salt, thickener (xanthan gum), water, etc. are mixed, and also heat-sterilized at 80 ° C. for 1 minute. Liquid "was obtained.

<Create boiled food>
Commercial chicken thighs were cut into bites, peeled off commercially available radishes and carrots, cut into 5-7 mm thick ginkgo slices, and the ingredients were pretreated. 250 g of the prepared seasoning liquid for cooking (boiled liquid) and 100 g of the prepared chicken, 100 g of radish, and 100 g of carrot were added to the frying pan, and the lid was simmered for 8 minutes.

  Thereafter, 30 g of the prepared seasoning liquid for finishing was added and mixed, and further stewed for 2 minutes to obtain a stewed chicken, radish and carrot.

<Sensory evaluation of boiled food>
The simmered chicken, radish and carrots were cut out and the sensory evaluation was carried out for “sweetness soup”, “umami soup” and “feel”. The sensory evaluation was performed on five levels for each evaluation item by a professional panel of 10 people. As for evaluation, “bad”, “savory”, and “texture” are all based on the control example, “bad” is 1, “slightly bad” is 2, and “same” is 3 , “Slightly good” was 4 and “Good” was 5. Regarding the “comprehensive evaluation”, in the average score of each evaluation item, 3 or less was evaluated as “×” and “3” was less than 4 and “4” was greater than “4”.

<Test Example 1 (Change in penetration due to salt amount)>
As shown in Table 1, by changing the salt concentration of the seasoning liquid for cooking (boiled liquid) and the seasoning liquid for finishing, the seasoning liquids of Comparative Example 1 (control example) and Examples 1, 2, and 3 were created. Boiled food was prepared by the method described above. In addition, all the numbers in Table 1 are weight (g). Moreover, although the seasoning liquid for stew in Table 1 is a straight type and itself becomes a stew liquid, in the case of commercialization, when diluted with water 2 to 3 times, the amount of water shown in Table 1 It is preferable to be a stewed liquid.

  About the obtained boiled food, sensory evaluation was performed by the method mentioned above. The results are shown in Table 2 along with the specifications of the seasoning liquid for cooking (boiled liquid). The total sugar concentration (w / w) was measured by the soy sauce IS measurement method, and the salt concentration was measured by a potentiometric titration method.

  As shown in Tables 1 and 2 above, Examples 1, 2, and 3 in which the salt concentration of the seasoning liquid for cooking (boiled liquid) is 0.27 to 1.75% are more sweet than the control example. The umami penetration was good, the texture was good, and the overall evaluation was high.

<Test Example 2 (Change in penetration due to sugar content)>
As shown in Table 3, by changing the sugar concentration of the seasoning liquid for cooking (boiled liquid) and the seasoning liquid for finishing, the seasoning liquids of Comparative Example 2 (control example) and Examples 4, 5, and 6 were prepared. Boiled food was prepared by the method described above. In addition, all the numbers in Table 3 are weight (g). Moreover, although the seasoning liquid for stew in Table 3 is a straight type and itself becomes a stew liquor, when diluting with water 2 to 3 times at the time of commercialization, the water content shown in Table 3 It is preferable to be a stewed liquid.

  About the obtained boiled food, sensory evaluation was performed by the method mentioned above. The results are shown in Table 4 together with the specifications of the seasoning liquid for cooking (boiled liquid).

  As shown in Tables 3 and 4 above, Examples 4, 5, and 6 in which the sugar concentration of the seasoning liquid for cooking (boiled liquid) is 4.0 to 24.0% are the control examples in which the sugar concentration is 2.0%. Compared with, sweetness soaking and umami soaking were good, texture was good, and overall evaluation was high.

<Test Example 3 (Change in soaking due to presence or absence of viscosity of seasoning liquid for cooking, part 1>)
As shown in Table 5, Comparative Example 3 (Comparative Example) was carried out with the same amount of xantham gum mixed, and the amount of xantham gum used in the seasoning liquid for cooking (boiled liquid) and the seasoning liquid for finishing were changed. Seasoning liquids of Examples 7 and 8 were prepared, and boiled food was prepared by the method described above. In addition, all the numbers in Table 5 are weight (g). Moreover, although the seasoning liquid for stew in Table 5 is a straight type and itself becomes a stew liquid, in the case of commercialization, when diluted with water 2-3 times, the amount of water shown in Table 5 It is preferable to be a stewed liquid.

  About the obtained boiled food, sensory evaluation was performed by the method mentioned above. The results are shown in Table 6. The viscosities in Table 6 were measured using a B-type viscometer at 25 ° C. with the rotor and rpm adjusted to the seasoning liquid.

  As shown in Table 6, Examples 7 and 8 in which the viscosity of the seasoning liquid for cooking (stewed liquid) is 120.0 cp or less are compared with Comparative Example 3 in which the viscosity is 598.0 cp. The penetration was good, the texture was good, and the overall evaluation was high.

<Test Example 4 (Changes in soaking due to the presence or absence of the viscosity of the seasoning liquid for cooking, part 2)>
As shown in Table 7, the xanthan gum was not added to the seasoning liquid for cooking (boiled liquid), and the amount of xanthan gum in the seasoning liquid for finishing was changed, so that Comparative Example 4 (control example) and Examples 9 and 10 The seasoning liquid was created and the boiled food was created by the method mentioned above. In addition, all the numbers in Table 7 are mass parts. Moreover, although the seasoning liquid for stew in Table 7 is a straight type and itself becomes a stew liquid, when diluting with water 2-3 times in the case of commercialization, the moisture content shown in Table 5 It is preferable to be a stewed liquid.

  About the obtained boiled food, sensory evaluation was performed by the method mentioned above. The results are shown in Table 8. The viscosities in Table 8 were measured using a B-type viscometer at 25 ° C., with the rotor and rpm adjusted to the seasoning liquid.

<Test Example 5 (Change in Baking with or without Alcohol in Seasoning Liquid for Stew)>
As shown in Table 9, Examples 11 and 12 were prepared by adding 95% alcohol to the seasoning liquid for cooking (boiled liquid) at a predetermined addition amount and not adding 95% alcohol to the seasoning liquid for finishing. Each seasoning liquid was prepared as a comparative example 5 (control example) in which 95% alcohol was not added to the seasoning liquid (boiled liquid) but 95% alcohol was added to the seasoning liquid for finishing. It was created. In addition, all the numbers in Table 9 are weight (g). Moreover, although the seasoning liquid for stew in Table 9 is a straight type and itself becomes a stew liquid, when diluting with water 2-3 times in the case of commercialization, the moisture content shown in Table 7 It is preferable to be a stewed liquid.

  About the obtained boiled food, sensory evaluation was performed by the method mentioned above. The results are shown in Table 10 together with the specifications of the seasoning liquid for cooking (boiled liquid).

As shown in Table 10, by adding alcohol to the seasoning liquid for stew, sweetness soaking and umami soaking were good, and overall evaluation was high.

Claims (5)

  A simmering seasoning solution containing saccharides, umami extract, and ethyl alcohol, and containing no fermented seasoning selected from soy sauce, miso, vinegar, fish soy, mirin, brewed sake, gochujang, bean plate soy, and noodle soy sauce, The salt concentration is 1.74% (w / w) or less, the total sugar concentration is 4.2% (w / w) or more, and the concentration of ethyl alcohol is 0.5 to 3.4% (v / v). Prepare a stewed solution by diluting with water so as to be, and add the stewed solution to the ingredients and cook the first half, followed by containing salt, the fermented seasoning, and a thickener The finishing seasoning liquid is added, and the viscosity of the mixed seasoning liquid in which the finishing seasoning liquid is added to the stewed liquid is 18 to 1435 cp, and is adjusted to be higher than the viscosity of the stewed liquid. Cooking for the first half, cooking time for the first half, and cooking time for the second half Method for producing a cooked food which sum is equal to or to be within 10 minutes. When the total time of the first half of the cooking time and the second half of the cooking time and 10, the ratio of the first half of the cooking time and the second half of the cooking time of 5: 5 to 9: 1 and boiled manufacturing method according to claim 1. The method for producing a boiled food according to claim 1 or 2 , wherein cooking is performed using a frying pan. A seasoning liquid set for boiled food for use in the method for producing boiled food according to any one of claims 1 to 3,
Contains sugar, umami extract, and ethyl alcohol, and does not contain fermented seasoning selected from soy sauce, miso, vinegar, fish soy, mirin, brewed sake, gochujang, bean plate soy, and noodle soup, during the first half of cooking The seasoning liquid to be used,
It contains salt, the fermented seasoning, and a thickener, and is equipped with a finishing seasoning liquid that is added during the latter half of cooking,
The above-mentioned seasoning liquid for stew has a salt concentration of 1.74% (w / w) or less and a total sugar concentration of 4.2% (w / w) diluted at the dilution rate described in the instructions for use of the product. w) or more, and the concentration of ethyl alcohol is 0.5 to 3.4% (v / v),
The content of the thickener in the finishing seasoning liquid is such that the viscosity of the mixed seasoning liquid obtained by adding the finishing seasoning liquid to the stewed liquid is 18 to 1435 cp and higher than the viscosity of the stewed liquid. Has been adjusted,
The total time of the cooking time of the first half using the seasoning liquid for stew described in the instruction for use of the product and the cooking time of the second half of adding the seasoning liquid for finishing is within 10 minutes. Characteristic boiled seasoning liquid set. The seasoning liquid set for simmered foods according to claim 4, wherein the description of the use of the product is such that it can be cooked using a frying pan.