JP7202103B2 - How to prevent water separation from stir-fried vegetables - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for cooking stir-fried vegetables.

Vegetable stir-fry is a basic cooking method in which vegetables such as cabbage, onions, carrots, bean sprouts, green peppers, etc., and if necessary, meat such as pork, are cut into appropriate sizes and fried in oil such as salad oil. In addition to salt, seasonings such as soy sauce, pepper, gara soup, and oyster sauce are often used.

Stir-fried vegetables are easy to cook, but over time after cooking, water may seep out from the cut surfaces and surfaces of the vegetables and become watery. has been an issue to be addressed. Means for solving the problem include a method using xanthan gum and locust bean gum (see Patent Document 1), a method using a thickener, starch and trehalose (see Patent Document 2), and a method using low-viscosity galactoxyloglucan (see Patent Document 3), a method using welan gum (see Patent Document 4), a method using pregelatinized starch (see Patent Document 5), and many other methods have been developed and proposed.

However, the amount of syneresis from stir-fried vegetables is large, especially when cabbage is used. For this reason, although the conventional countermeasures are effective in a short period of time, they are not able to cope with water separation when left for a long period of time, for example, half a day or more.

JP 2013-201931 A JP-A-2002-209547 JP 2008-141972 A JP 2017-42164 A JP-A-2-163054

An object of the present invention is to provide a method for preventing syneresis in stir-fried vegetables, or a syneresis inhibitor for stir-fried vegetables used in the method.

The inventors of the present invention, as a result of earnestly examining means for solving the problem of preventing separation of water from stir-fried vegetables, unexpectedly found that the combined use of xanthan gum and carrageenan could solve the problem. That is, the present invention relates to the following (1) to (3).

(1) A syneresis inhibitor for stir-fried vegetables, characterized by containing xanthan gum and carrageenan.
(2) A method for cooking stir-fried vegetables, comprising adding xanthan gum and carrageenan to the stir-fried vegetables.
(3) A method for preventing water separation from stir-fried vegetables by adding xanthan gum and carrageenan to the stir-fried vegetables.

By using the present invention, syneresis from fried vegetables can be suppressed for one hour or longer.

FIG. 1 is a diagram showing the state of stir-fried vegetables (fried with salt) for 1 to 24 hours. FIG. 2 is a diagram showing the state of the cooked meat after 3 hours. The circled area is the area where syneresis was observed. FIG. 3 is a diagram showing the state of twice-cooked meat after 24 hours. The circled area is the area where syneresis was observed.

Xanthan gum used in the present invention is a branched polysaccharide having D-glucose, D-mannose and D-glucuronic acid as constituent sugars. Xanthan gum can be produced by fermentation using a microorganism, Xanthomonas campestris, and prepared from the fermentation broth in a conventional manner. (manufactured by Danisco) is convenient and preferable.

The carrageenan used in the present invention is a galactan sulfate ester composed of D-galactose, 3,6-anhydro-D-galactose, and a sulfate group, and is also called carrageenan, carrageenan, or carrageenan. λ), iota (ι), mu (μ), nu (ν), theta (θ) and zai (ξ), but the one currently used on the market is kappa (κ) , lambda (λ), and iota (ι), and kappa (κ), lambda (λ), and iota (ι) are preferably used in the present invention. Carrageenan may be extracted and prepared from red algae containing carrageenan, but it is preferable to use a commercial product (eg, Mitsubishi Shoji Foodtech) because it is convenient.

The syneresis inhibitor for stir-fried vegetables of the present invention is prepared as a composition containing xanthan gum and carrageenan. The preparation method is not particularly limited, and it is convenient to mix xanthan gum and carrageenan in powder form.
The content of xanthan gum and carrageenan in the syneresis inhibitor for stir-fried vegetables of the present invention is not particularly limited, but is usually 1 to 100% by weight, preferably 10 to 100% by weight, more preferably 10 to 100% by weight as dry weight parts. 30 to 100% by weight.

Although the weight ratio of xanthan gum and carrageenan is not particularly limited, the dry weight is usually 0.3 to 3 parts by weight, preferably 0.7 to 1.5 parts by weight, of carrageenan per 1 part by weight of xanthan gum. and particularly preferably 1 part by weight.

The syneresis-preventing agent for stir-fried vegetables of the present invention is said to have a syneresis-preventing effect for, in addition to xanthan gum and carrageenan, curdlan, guar gum, locust bean gum, trehalose, welan gum, starch, etc., as long as the syneresis-preventing effect is not inhibited. may contain polysaccharides.

In addition, as ingredients other than the above polysaccharides, sugars such as sugar, sweeteners, salt, umami seasonings, nucleic acid seasonings, spices such as pepper, soy sauce, miso, mirin, salad oil, oil such as chili oil, It may contain various extracts such as garasu soup and oyster sauce. These compositions containing ingredients other than xanthan gum and carrageenan may be used as seasonings or seasoning liquids for stir-fried vegetables.
The syneresis inhibitor for stir-fried vegetables of the present invention may be in a solid form such as powder, granules, or granules, or in a liquid form such as paste or solution.

The syneresis inhibitor for stir-fried vegetables of the present invention may be added at any stage of cooking as long as it is contained in the finished stir-fried vegetables. For example, it may be used as one of the raw materials for stir-fried vegetables, or may be added during or after the cooking of stir-fried vegetables. When adding after cooking, it is preferable to add immediately after cooking.

The vegetables used in the present invention may be any vegetables that are commonly used for stir-frying vegetables, such as cabbage, onions, carrots, bean sprouts, green peppers, and the like. In particular, cabbage is preferable because it has a large amount of syneresis after cooking, and the effect of the present invention can be recognized remarkably. In the present invention, pork, beef, etc. may be used in addition to vegetables.

The amount of syneresis inhibitor added to stir-fried vegetables of the present invention depends on the type of vegetables contained in the stir-fried vegetables, but usually xanthan gum and carrageenan are each 0.01 to 0.01 parts per 100 parts by weight of vegetables. An amount of 2 parts by weight, preferably 0.03 to 0.15 parts by weight is preferred. In particular, for cabbage, which is said to be most likely to syneresis, xanthan gum and carrageenan should be 0.05 to 0.15 parts by weight, preferably 0.10 to 0.14 parts by weight, per 100 parts by weight of cabbage. quantity is preferred.

The method for producing stir-fried vegetables using the syneresis-preventing agent for stir-fried vegetables of the present invention conforms to a normal cooking method, except that the syneresis-preventing agent for stir-fried vegetables of the present invention is used as described above.
The stir-fried vegetables of the present invention are exemplified by stir-fried vegetables with salt, double-cooked meat, and the like.

The syneresis-preventing agent for stir-fried vegetables of the present invention is highly effective in preventing syneresis, not only immediately after cooking but also for several hours after cooking.
Examples of the present invention are shown below, but the present invention is not limited to these examples.

(Example 1)
Using the raw materials and blending amounts (parts by weight) shown in Table 1, "fried vegetables (fried with salt) sauce" (control group 1 and working groups 1 to 3) were prepared. In addition, as the “salt fried sauce”, MC Food Specialties “Orcock Special Chinese Sauce Salt Fried” (salt, isomerized liquid sugar, rice brewing seasoning, concentrated husk soup, oyster sauce, pepper, Chinese seasoning and A seasoning (containing amino acids, etc.) was used.

Spread a cooking sheet on a hotel pan (shallow type without holes), add 100g of cabbage cut into bite-sized pieces, 50g of onion cut into 5mm strips, 30g of carrots cut into strips, and 160g of pork about 3 cm in size, and heat to 230°C with a small amount of steam. and heated in a steam convection oven for 3 minutes. Add 100 g of bean sprouts, 30 g of bell peppers cut into 3 mm pieces, 20 g of water-rehydrated cloud ear mushrooms, and 25 g of each of the above-prepared "fried vegetables (fried with salt) sauce", cover with aluminum foil, heat for 5 minutes, and finally lightly Stir-fried vegetables (fried with salt) (fried vegetables in Control Group 1 and fried vegetables in Experimental Groups 1 to 3) were obtained by mixing.

Starting from the time when the stir-fried vegetables (salt stir-fried) were completed, 1 hour, 2 hours, 3 hours, 4 hours, 5 hours, 6 hours, and 24 hours after each stir-fried vegetable was removed. Observe the water level. As a result, syneresis was already observed after one hour from the stir-fried vegetables in Control Group 1, but no syneresis was observed from the stir-fried vegetables in Experimental Groups 1 to 3 even after 24 hours. Incidentally, the amount of syneresis from the stir-fried vegetables in Control Group 1 after 24 hours was measured and found to be 35 ml.

In addition, in the stir-fried vegetables in Control Group 1, solidification of fat generated from pork belly was observed, but in the stir-fried vegetables in Experimental Groups 1 to 3, solidification of fat was not observed. FIG. 1 shows the state of each stir-fried vegetable by photograph. From this, it was shown that the addition of xanthan gum and carrageenan (kappa, iota, lambda) had an excellent syneresis prevention effect.
(Example 2)

The raw materials shown in Table 2 were prepared in the amounts (parts by weight) shown in the table by mixing the liquid raw materials, mixing the powder raw materials, and mixing the mixture of the liquid raw materials and the mixture of the powder raw materials. After preparation, a heating treatment was performed by heating to 85 ° C. to obtain "cooked meat sauce" of Control Groups 2 to 4 and Experimental Groups 4 to 6.

Heat an appropriate amount of salad oil in a pan, add 40g of bell pepper, 80g of cabbage, 80g of pork belly pre-boiled in hot water, and 30g of green onion. , to obtain the double-cooked meat of the control groups 2-4 and the double-cooked meat of the experimental groups 4-6.

Starting from the time when the meat in the double pot was completed, the amount of water released from the meat in the hot pot was observed after 1 hour, 2 hours, 3 hours, and 24 hours at 25°C. As a result, syneresis was already observed after 1 hour from the double-cooked meat of control groups 2-4, but no syneresis was observed from the double-cooked meat of experimental groups 4-6 even after 3 hours. Fig. 2 shows photographs of the state of the double-cooked meat in Control Group 2 and Experimental Groups 4 to 6 after 3 hours, and Fig. 3 shows photographs of the state after 24 hours.

After 24 hours, syneresis was also observed from the double-cooked meat in experimental groups 4 to 6, so when the amount of water syncoupling was measured, the amount of water syncoupling from the double-cooked meat in control group 2 was 15 ml (comparable in control groups 3 and 4). There, the amount of water separation from the double-cooked meat in the experimental group 4 was 7 ml, the amount of water separation from the double-cooked meat in the experimental group 5 was 7 ml, and the amount of water separated from the double-cooked meat in the experimental group 6 was 5.5 ml. From this, it was shown that the addition of xanthan gum and carrageenan (kappa, iota, lambda) had an excellent syneresis prevention effect.

By using the present invention, syneresis from stir-fried vegetables can be effectively suppressed.

Claims (2)

A syneresis inhibitor for stir-fried vegetables, characterized by containing xanthan gum and carrageenan. A method for preventing syneresis from stir-fried vegetables by adding xanthan gum and carrageenan to the stir-fried vegetables.

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