JP6844104B2 - 煮物の煮汁の懸濁防止方法及び懸濁防止剤 - Google Patents
煮物の煮汁の懸濁防止方法及び懸濁防止剤 Download PDFInfo
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
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Description
また、昨今では、味だけではなく、保存後における煮汁の透明感など、食欲をそそるような外観の良好さも求められているが、特許文献1の方法では、煮汁の濁り防止については検討されていない。
すなわち、本発明は以下を要旨とするものである。
[2] 具材が、野菜、肉、及び魚介類から選ばれる少なくとも1つである、[1]に記載の煮物の製造方法。
[3] 前記分散液がさらにショ糖脂肪酸エステルまたはポリグリセリン脂肪酸エステルを含有する、[1]または[2]に記載の煮物の製造方法。
[4] 前記分散液がさらに糖類を含有する、[1]〜[3]のいずれかに記載の煮物の製造方法
[5] 具材を有機酸モノグリセリドを含有する分散液中で煮ることを特徴とする、煮物の煮汁の懸濁防止方法。
[6] 有機酸モノグリセリドを含有することを特徴とする、煮物の煮汁の懸濁防止剤。
以下に記載する構成要件の説明は、本発明の実施態様の一例(代表例)であり、本発明はその要旨を超えない限り、これらの内容に特定はされない。
本発明の煮物の煮汁の懸濁防止方法は、具材を有機酸モノグリセリドを含有する分散液中で煮ることを特徴とする。
本発明の煮物の煮汁の懸濁防止剤は、有機酸モノグリセリドを含有することを特徴とする。
本発明により製造する煮物の具材としては、代表的には野菜、肉、魚介類が挙げられる。本発明では、具材として野菜、肉、及び魚介類から選ばれる少なくとも1つを使用することが好ましい。
野菜としては、特に制限はなく、以下のようなものが挙げられる。
果菜類:ナス、トマト、ピーマン、シシトウ、カボチャ、エンドウ、インゲン、ソラマメ、トウモロコシ、オクラ、キュウリ、ズッキーニなど
根菜類:ジャガイモ、ダイコン、カブ、ニンジン、サツマイモ、サトイモ、ゴボウ、ハスなど
葉菜類:キャベツ、ハクサイ、レタス、シュンギク、ホウレンソウ、コマツナ、チンゲンサイ、ミズナ、ニラなど
茎菜類:アスパラガス、タマネギ、ネギ、ニンニク、ショウガ、ウド、タケノコなど
花菜類:ブロッコリー、カリフラワー、ミョウガ、フキノトウなど
肉としては、特に制限はなく、以下のようなものが挙げられる。
畜肉類:牛肉、豚肉、馬肉、羊肉など
鳥肉類:ニワトリ、アヒル、七面鳥、ホロホロ鳥、ウズラ、キジなどの肉
その他:鯨肉など
魚類:アジ、イワシ、サンマ、サケ、マス、ブリ、タイ、カレイ、タラ、マグロなど
貝類:アサリ、ハマグリ、ホタテ、カキなど
その他:イカ、タコ、エビ、カニなど
例えば、野菜は、必要に応じて、洗浄、皮剥き、面取り、その他不要部分の除去といった前処理が施される。
肉類は、必要に応じて、骨の除去、皮剥ぎ、下味付けといった前処理が施される。
魚介類は、必要に応じて、骨、エラの除去、皮剥ぎ、下味付けといった前処理が施される。
本発明で使用する有機酸モノグリセリドを含有する分散液(以下、有機酸モノグリセリド含有分散液という場合がある)について説明する。
本発明では、有機酸モノグリセリド含有分散液中で、具材を煮る。
具材を煮るための煮汁には、通常、水と有機酸モノグリセリド含有分散液の他、醤油、砂糖、出汁、みりん、酒等、煮物に必要な調味料が含まれる。
具材を、有機酸モノグリセリド含有分散液を含む煮汁で煮ることにより得られた煮物は、常法に従って、包装される。その際、必要に応じて殺菌処理が施される。
このようにして包装、殺菌された煮物は、冷蔵保存、冷暗所保存、或いは常温保存用の惣菜として提供される。
HLB11のショ糖ステアリン酸エステル(三菱化学フーズ社製「リョートー(登録商標)シュガーエステルS−1170」)3.5部を室温で、糖類の水溶液としてマルトオリゴ糖水溶液(三和澱粉工業社製「オリゴトース」、マルトオリゴ糖固形分72重量%)60部と水8部の混合液68部に分散し、撹拌しながら加温して75℃まで昇温した(以下「オリゴ糖液」と呼ぶ)。
前記のオリゴ糖液を55℃まで冷却し、上記のコハク酸モノグリセリドのラメラ構造体の水分散液を加えて20分間撹拌した。次いで、45℃まで冷却することにより、ラメラ構造体の水分散液を調製した(以下「組成物A」と呼ぶ)。なお、組成物Aのコハク酸モノグリセリドのラメラ構造体の確認は偏光顕微鏡による観察によって行った。偏光顕微鏡の写真中に偏光十字が観察され、組成物Aがラメラ構造体を有していることがわかった。
具材をサラダ油で1分間炒めた後に組成物Aと調味料をすべて入れ、弱火で10分間煮た。得られた筑前煮の粗熱をとりレトルト袋に入れ密封して110〜115℃で15分間レトルト殺菌を実施した。放冷後、冷蔵庫で保存し、冷蔵前と冷蔵庫で2日間冷蔵保存した筑前煮について、食感および風味等の評価を実施した。評価結果を表2に示す。
組成物Aを用いない以外は、実施例1と同様な方法で筑前煮を製造し、食感および風味等の評価を実施した。評価結果を表2に示す。
Claims (2)
- 具材を有機酸モノグリセリド及びショ糖脂肪酸エステルを含有する分散液(ただしニゲロオリゴ糖を含有するものを除く)中で煮ることを特徴とする、煮物の煮汁の懸濁防止方法。
- 有機酸モノグリセリド及びショ糖脂肪酸エステルを含有する(ただしニゲロオリゴ糖を含有するものを除く)ことを特徴とする、煮物の煮汁の懸濁防止剤。
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