JP7251897B2 - Stir-fried food seasoning for starch-based ingredients, and method for producing stir-fried food using the seasoning - Google Patents
Stir-fried food seasoning for starch-based ingredients, and method for producing stir-fried food using the seasoning Download PDFInfo
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本発明は、澱粉系食材の炒め物調理に好適な調味料、及び該調味料を使用した炒め物の製造方法に関するものである。より詳しくは、調理する際に、米粒や麺が互いに結着せず、食感に優れた、チャーハン、焼きうどん等が得られる、澱粉系食材の炒め物用調味料、及び、該調味料を用いて調理する澱粉系食材の炒め物の製造方法を提供する。 TECHNICAL FIELD The present invention relates to a seasoning suitable for stir-frying starch-based foodstuffs, and a method for producing stir-frying using the seasoning. More specifically, a seasoning for stir-frying starch-based ingredients, which does not cause rice grains and noodles to stick to each other during cooking and provides fried rice, fried noodles, etc. with excellent texture, and using the seasoning To provide a method for producing stir-fried starch-based ingredients to be cooked.
炒め物料理は世界中で広く好まれて食される料理レシピのひとつであり、強火で食品素材を炒めて調理される。特に、澱粉系食材の炒め物料理である、炒飯等の炒め加工米飯や、焼うどん等の炒め加工麺は、澱粉の糊化によって米や麺が互いに付着しやすく、調理時に材料が上手く混ざらず、調理ムラが起きることで部分的な固化や焦げが発生し、食感を損なう問題があった。また、調理後も、時間の経過とともに、澱粉によって互いが結着したり、食材同士がべたつきやすくなる問題があった。 Stir-fried food is one of the most popular food recipes in the world, and is prepared by frying food ingredients over high heat. In particular, fried rice such as fried rice and fried noodles such as fried noodles, which are stir-fried dishes of starch-based ingredients, tend to stick to each other due to starch gelatinization, and the ingredients do not mix well during cooking. , there was a problem that partial solidification and burning occurred due to uneven cooking, and the texture was impaired. Moreover, even after cooking, there is a problem that the starch causes the ingredients to stick to each other and the ingredients tend to become sticky to each other as time passes.
これまで、大量に炒め加工する際に、熟練した経験を要することなく、食品が本来持っている風味、食感を維持しつつ、ロースト感、炒め感、調理感を付与した澱粉性加工食品を製造する方法として、澱粉性食材を、水溶性ヘミセルロース及び水不溶性食物繊維の存在下に炒め加工することを特徴とする、澱粉性加工食品の製造法が報告されている（特許文献１）。また、炒め調理時の澱粉系食材と調理器具との付着性を抑制できるだけでなく、食材を美味しく炒め調理することができる油脂組成物として、ＨＬＢが４．７～８である乳化剤を食用油脂に配合した油脂組成物が報告されている（特許文献２）。
しかしながら、加熱調理する際の澱粉系食材の結着を抑制し、食感に優れた炒め物を提供するには改良の余地があった。
Until now, when stir-frying a large amount, we have developed a starch-based processed food that maintains the original flavor and texture of the food and gives it a roasted, stir-fried, and cooked feeling without the need for skilled experience. As a production method, there has been reported a method for producing a starch-based processed food, characterized by frying a starch-based food material in the presence of water-soluble hemicellulose and water-insoluble dietary fiber (Patent Document 1). In addition, an emulsifier with an HLB of 4.7 to 8 is added to edible oil as a fat composition that not only suppresses the adhesion of starch-based ingredients and cooking utensils during stir-frying, but also allows delicious stir-frying of the ingredients. A blended oil and fat composition has been reported (Patent Document 2).
However, there is room for improvement in order to suppress the binding of starch-based ingredients during cooking and to provide stir-fried food with excellent texture.
本発明は、かかる事情を鑑みてなされたものであり、加熱調理する際に、米粒や麺が互いに結着せず、食感に優れた、チャーハン、焼きうどん等が得られる、澱粉系食材の炒め物用調味料、及び、該調味料を使用した炒め物の製造方法を提供することを目的とする。 The present invention has been made in view of such circumstances, and a stir-fry of starch-based ingredients that does not bind rice grains and noodles to each other during cooking and provides fried rice, fried udon, etc. with excellent texture. To provide a seasoning for food and a method for producing stir-fried food using the seasoning.
本発明者らは、上記課題を解決するために鋭意研究を重ねたところ、連続相が水相であり、特定量の油脂、加工澱粉、及び糖類を含有する調味料が、上記課題を解決できることを見出し、本発明を完成するに至った。具体的には、本発明は以下のようなものを提供する。 The present inventors have conducted intensive research to solve the above problems, and found that a seasoning containing a specific amount of oil, modified starch, and sugars, in which the continuous phase is an aqueous phase, can solve the above problems. and completed the present invention. Specifically, the present invention provides the following.
（１）連続相が水相であり、油脂を１０～６５質量％、加工澱粉を０．１～５．０質量％、及び糖類を固形分換算で５～５０質量％含有する澱粉系食材の炒め物用調味料。
（２）前記加工澱粉が、オクテニルコハク酸デンプンナトリウムを含有する（１）に記載の澱粉系食材の炒め物用調味料。
（３）前記油脂が、２０℃で液状の油脂である（１）又は（２）に記載の澱粉系食材の炒め物用調味料。
（４）（１）～（３）のいずれか１つに記載の澱粉系食材の炒め物用調味料と澱粉系食材とを加熱しながら混合する澱粉系食材の炒め物の製造方法
(1) A starch-based food material whose continuous phase is an aqueous phase and contains 10 to 65% by mass of oil and fat, 0.1 to 5.0% by mass of modified starch, and 5 to 50% by mass of sugars in terms of solid content. Seasoning for stir fry.
(2) The seasoning for stir-fried starch-based ingredients according to (1), wherein the modified starch contains sodium starch octenyl succinate.
(3) The seasoning for frying starch-based ingredients according to (1) or (2), wherein the fat is liquid at 20°C.
(4) A method for producing a stir-fried starch-based food material, wherein the seasoning for stir-fried starch-based food material according to any one of (1) to (3) and the starch-based food material are mixed while being heated.
本発明によれば、米飯、麺類等の澱粉系食材及び具材を、同時にフライパン等に入れて加熱しながら混ぜるだけで、調理時に米粒や麺が互いに結着せず、喫食時には、表面が滑らかで、適度な硬さで歯切れよい食感の、焼きうどん、チャーハン等が得られる、澱粉系食材の炒め物用調味料、及び、該調味料を用いて調理された澱粉系食材の炒め物を提供することができる。 According to the present invention, starch-based ingredients such as cooked rice and noodles are placed in a frying pan or the like at the same time and mixed while heating. To provide a seasoning for stir-frying a starch-based food material, from which fried udon noodles, fried rice, etc., having moderate hardness and crisp texture can be obtained, and to provide a stir-frying of the starch-based food material cooked using the seasoning. be able to.
〔澱粉系食材の炒め物用調味料〕
本発明の澱粉系食材の炒め物用調味料は、連続相が水相であり、特定量の油脂、加工澱粉、及び糖類を含有する。具体的には、本発明の澱粉系食材の炒め物用調味料は、加工澱粉と糖類とが溶解した水相中に、油脂が乳化又は分散した状態にあり、好ましくは水中油型乳化物である。
本発明の澱粉系食材の炒め物用調味料は、澱粉系食材を炒める時だけでなく、炒め終了直前、又は調理後に味付けする目的でも使用することができる。本発明における澱粉系食材の炒め物とは、炒飯、ピラフ等の炒め加工米飯類、焼そば、焼うどん、スパゲッティー等の炒め加工麺類、その他これらに類する料理を指す。また、本発明における澱粉系食材の炒め物とは、調理前の食材全体に占める澱粉系食材（米飯類、麺類等）の割合が５０質量％以上のもの指す。
[Seasoning for stir-fried starch-based ingredients]
The seasoning for stir-fried starch-based foodstuffs of the present invention has an aqueous phase as a continuous phase, and contains specific amounts of oils and fats, modified starch, and sugars. Specifically, the seasoning for stir-fried starch-based foodstuffs of the present invention is in a state in which oils and fats are emulsified or dispersed in an aqueous phase in which processed starch and sugars are dissolved, and is preferably an oil-in-water emulsion. be.
The seasoning for stir-fried starch-based foodstuffs of the present invention can be used not only when stir-frying starch-based foodstuffs, but also for the purpose of seasoning immediately before the end of stir-frying or after cooking. Stir-fried starch-based ingredients in the present invention refer to fried processed rice such as fried rice and pilaf, fried noodles such as yakisoba, yaki udon and spaghetti, and other similar dishes. In the present invention, the stir-fried starch-based foodstuffs refer to those in which the ratio of starch-based foodstuffs (rice, noodles, etc.) to the whole foodstuff before cooking is 50% by mass or more.
〔水相〕
本発明の澱粉系食材の炒め物用調味料は、水相を含有する。本発明における水相とは、水及び親水性原料の混合物を指す。前記親水性原料としては、水溶性又は水分散性で食用のものであれば特に限定されない。例えば、各種だし汁、食酢、醤油、食塩等の調味料、呈味料、エキス類、香料、増粘多糖類、食品素材の粉砕物、本発明の加工澱粉、本発明の糖類等が挙げられる。また、水は、食酢、醤油等の液体原料に含有されるものや、清水等で加水されるものが挙げられる。
本発明の澱粉系食材の炒め物用調味料の水相の含有量は、該水相が連続相となる量であれば特に限定されない。なお、本発明の炒め物用調味料の水分は、各原料に含まれる水分（清水等で加水されるものを含む）を合算して求めることができる。また、配合水以外の原料の水分は、常法の乾燥減量法（１０５℃，４時間）により求めることができる。本発明の炒め物用調味料中の水分は、１０～８０質量％が好ましく、２０～６０質量％がより好ましく、２５～４０質量％が最も好ましい。
[Aqueous phase]
The seasoning for stir-fried starch-based foodstuffs of the present invention contains an aqueous phase. The aqueous phase in the present invention refers to a mixture of water and hydrophilic ingredients. The hydrophilic raw material is not particularly limited as long as it is water-soluble or water-dispersible and edible. Examples thereof include seasonings such as various dashi stocks, vinegar, soy sauce, and salt, flavoring agents, extracts, fragrances, polysaccharide thickeners, pulverized food materials, the processed starch of the present invention, and the saccharides of the present invention. Moreover, examples of water include those contained in liquid raw materials such as vinegar and soy sauce, and those added with fresh water and the like.
The content of the water phase in the seasoning for stir-fried starch-based foodstuffs of the present invention is not particularly limited as long as the water phase is an amount that forms a continuous phase. The water content of the seasoning for stir-fried dishes of the present invention can be obtained by adding up the water content (including water added with fresh water or the like) contained in each raw material. In addition, the water content of raw materials other than the blending water can be obtained by a conventional loss-on-drying method (105° C., 4 hours). The water content in the seasoning for stir-fry of the present invention is preferably 10 to 80% by mass, more preferably 20 to 60% by mass, most preferably 25 to 40% by mass.
〔油脂〕
本発明の澱粉系食材の炒め物用調味料は、油脂を１０～６５質量％含有する。前記油脂の含有量は、１５～６０質量％が好ましく、２０～５５質量％がより好ましく、２５～５０質量％が最も好ましい。前記油脂の含有量が上記の範囲にあると、加熱調理時に米粒や麺が互いに結着しない炒め物が得られる。
本発明の澱粉系食材の炒め物用調味料中に含まれる油脂は、食用油であれば特に限定されないが、大豆油、菜種油、コーン油、ヤシ油、パーム油、中鎖脂肪酸油、米油、ゴマ油、綿実油、ひまわり油、紅花油、亜麻仁油、シソ油、オリーブ油、落花生油、ブドウ種子油、マカデミアナッツ油、ヘーゼルナッツ油、カボチャ種子油、クルミ油、椿油、茶実油、エゴマ油、ボラージ油、米糠油、小麦胚芽油、アボカド油、及び香味オイル（ハーブオイル、ガーリックオイル等）等から選択される１種の油脂又はこれらのうち２種以上を組み合わせた混合油脂が挙げられる。また、これらの油脂の分別油、硬化油、エステル交換油等を用いることもできる。また、前記油脂は、２０℃で液状の油脂が好ましい。２０℃で液状の油脂は、具体的には、大豆油、菜種油、コーン油、中鎖脂肪酸油、米油、ゴマ油、綿実油、ひまわり油、紅花油、亜麻仁油、シソ油、オリーブ油、落花生油、ブドウ種子油、マカデミアナッツ油、ヘーゼルナッツ油、カボチャ種子油、クルミ油、椿油、茶実油、エゴマ油、ボラージ油、アボカド油等が挙られ、好ましくは、大豆油、菜種油、及びゴマ油から選ばれる１種又は２種以上を用いることができる。
[Oil]
The seasoning for stir-fried starch-based foodstuffs of the present invention contains 10 to 65% by mass of oils and fats. The fat content is preferably 15 to 60% by mass, more preferably 20 to 55% by mass, and most preferably 25 to 50% by mass. When the content of the fat and oil is within the above range, it is possible to obtain fried food in which rice grains and noodles do not stick to each other during cooking.
The oils and fats contained in the seasoning for stir-fried starch-based food materials of the present invention are not particularly limited as long as they are edible oils, but soybean oil, rapeseed oil, corn oil, coconut oil, palm oil, medium-chain fatty acid oil, and rice oil. , sesame oil, cottonseed oil, sunflower oil, safflower oil, linseed oil, perilla oil, olive oil, peanut oil, grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil , rice bran oil, wheat germ oil, avocado oil, and flavor oils (herb oil, garlic oil, etc.), or a mixture of two or more thereof. In addition, fractionated oils, hardened oils, transesterified oils, etc. of these fats and oils can also be used. Moreover, the said fats and oils are liquid fats and oils at 20 degreeC. Specifically, fats and oils that are liquid at 20°C include soybean oil, rapeseed oil, corn oil, medium-chain fatty acid oil, rice oil, sesame oil, cottonseed oil, sunflower oil, safflower oil, linseed oil, perilla oil, olive oil, peanut oil, Grape seed oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, camellia oil, tea seed oil, perilla oil, borage oil, avocado oil, etc., preferably 1 selected from soybean oil, rapeseed oil, and sesame oil A species or two or more species can be used.
〔加工澱粉〕
本発明の澱粉系食材の炒め物用調味料は、加工澱粉を０．１～５．０質量％含有する。前記加工澱粉の含有量は、０．１～３．０質量％が好ましく、０．２～１．０質量％がより好ましく、０．２～０．５質量％が最も好ましい。前記加工澱粉の含有量が上記の範囲にあると、喫食時に、表面が滑らかで、適度な硬さで歯切れよい食感の炒め物が得られる。
なお、本発明の加工澱粉は、食品に一般的に使用されている加工澱粉であれば特に限定されないが、オクテニルコハク酸デンプン、リン酸化デンプン、リン酸架橋デンプンや、それらの塩等が使用でき、それらから選ばれる１種または２種以上を使用することができる。また、本発明の加工澱粉は、オクテニルコハク酸デンプンナトリウムを含有することが好ましい。
[Modified starch]
The seasoning for stir-fried starch-based foodstuffs of the present invention contains 0.1 to 5.0% by mass of modified starch. The content of the modified starch is preferably 0.1 to 3.0% by mass, more preferably 0.2 to 1.0% by mass, and most preferably 0.2 to 0.5% by mass. When the content of the modified starch is within the above range, fried food with a smooth surface, moderate hardness, and crisp texture can be obtained when eaten.
The processed starch of the present invention is not particularly limited as long as it is a processed starch that is commonly used in foods. One or more selected from them can be used. Moreover, the modified starch of the present invention preferably contains starch sodium octenylsuccinate.
〔糖類〕
本発明の澱粉系食材の炒め物用調味料は、糖類を固形分換算で５～５０質量％含有する。前記糖類の含有量は、固形分換算で７～３０質量％が好ましく、１０～２５がより好ましく、１５～２０質量％が最も好ましい。前記糖類の含有量が上記の範囲にあると、適度な硬さで歯切れよい食感の炒め物が得られる。
本発明の澱粉系食材の炒め物用調味料中に含まれる糖類は、特に限定されないが、砂糖、ショ糖、異性化液糖、果糖、ぶどう糖、麦芽糖、水飴、蜂蜜等、転化糖、乳糖、シロップ、オリゴ糖、糖アルコール類等から選択される、１種又は２種以上の組み合わせが挙げられる。ここで、砂糖は、黒糖等の含蜜糖、並びに、上白糖、グラニュー糖、及び三温糖の分蜜糖等を、異性化液糖は、高果糖液糖、果糖ぶどう糖液糖、ぶどう糖果糖液糖等を、及び、糖アルコール類はソルビトール、ラクチトール、還元パラチノース、マンニトール、還元澱粉糖化物等を含む。これらのうち、砂糖、ショ糖、異性化液糖、果糖、ぶどう糖、水飴、及び還元澱粉糖化物が好ましく、砂糖、異性化液糖、及び還元澱粉糖化物から選ばれる１種又は２種以上が特に好ましく用いられる。
なお、本発明の炒め物用調味料中に含まれる糖類は、本発明の澱粉系食材の炒め物用調味料中に含まれる加工澱粉とは明確に区別される。
[Sugars]
The seasoning for stir-fried starch-based foodstuffs of the present invention contains sugars in an amount of 5 to 50% by mass in terms of solid content. The saccharide content is preferably 7 to 30% by mass, more preferably 10 to 25%, and most preferably 15 to 20% by mass in terms of solid content. When the content of the saccharides is within the above range, a stir-fried dish with moderate hardness and crisp texture can be obtained.
Sugars contained in the seasoning for stir-fried starch-based ingredients of the present invention are not particularly limited, but sugar, sucrose, isomerized liquid sugar, fructose, glucose, maltose, starch syrup, honey, etc., invert sugar, lactose, One or a combination of two or more selected from syrups, oligosaccharides, sugar alcohols and the like can be mentioned. Here, sugar refers to nectar-containing sugar such as brown sugar, white sugar, granulated sugar, and succulent sugar such as brown sugar, and isomerized liquid sugar refers to high fructose liquid sugar, fructose-glucose liquid sugar, and high-fructose fructose. Liquid sugar, etc., and sugar alcohols include sorbitol, lactitol, reduced palatinose, mannitol, reduced starch saccharification products, and the like. Among these, sugar, sucrose, isomerized liquid sugar, fructose, glucose, starch syrup, and reduced starch saccharified product are preferable, and one or more selected from sugar, isomerized liquid sugar, and reduced starch saccharified product is used. It is particularly preferably used.
The sugar contained in the seasoning for stir-fried food of the present invention is clearly distinguished from the modified starch contained in the seasoning for stir-fried food of the present invention.
本発明の澱粉系食材の炒め物用調味料中に含まれる糖類が液体状の糖類を含む場合は、液体状の糖類から水分を除いたものが、糖類の固形分に相当する。したがって、澱粉系食材の炒め物用調味料中に含まれる糖類が、液体状の糖類と固体状の糖類とを含む場合は、液体状の糖類中の固形分と固体状の糖類との合計量を、糖類の固形分換算の値として用いる。なお、液体状の糖類の固形分は、常法の乾燥減量法（１０５℃，４時間）により求めることができる。 When the saccharides contained in the seasoning for stir-fried starch-based foodstuffs of the present invention contain liquid saccharides, the solid content of the saccharides corresponds to the liquid saccharides after water is removed. Therefore, when the saccharides contained in the seasoning for stir-fried starch-based ingredients contain liquid saccharides and solid saccharides, the total amount of the solids in the liquid saccharides and the solid saccharides is used as the solid content conversion value of saccharides. The solid content of liquid saccharides can be obtained by a conventional loss-on-drying method (105° C., 4 hours).
〔粘度〕
本発明の澱粉系食材の炒め物用調味料は、品温２０℃における粘度が、好ましくは１００～３００００ｍＰａ・ｓ、より好ましくは１０００～２００００ｍＰａ・ｓ、さらにより好ましくは３０００～１５０００ｍＰａ・ｓ、最も好ましくは５０００～１００００ｍＰａ・ｓである。粘度が上記の範囲にあると、加熱調理時に米粒や麺が互いに結着しない炒め物が得られる。
なお、本発明の澱粉系食材の炒め物用調味料の粘度は、ＢＭ型粘度計（ローターＮｏ．３，１２ｒｐｍ，品温：２０℃（１００００ｍＰａ・ｓを超える場合は、６ｒｐｍ））を用いて求めることができる。
〔viscosity〕
The seasoning for stir-fried starch-based ingredients of the present invention preferably has a viscosity of 100 to 30000 mPa s, more preferably 1000 to 20000 mPa s, still more preferably 3000 to 15000 mPa s at a product temperature of 20 ° C. It is preferably 5000 to 10000 mPa·s. When the viscosity is within the above range, a stir-fried dish in which rice grains and noodles do not stick to each other during cooking can be obtained.
The viscosity of the seasoning for stir-fried starch-based ingredients of the present invention was measured using a BM type viscometer (rotor No. 3, 12 rpm, product temperature: 20 ° C. (6 rpm when exceeding 10000 mPa s)). can ask.
本発明では、澱粉系食材の炒め物用調味料の粘度を上記範囲内に設定するために増粘多糖類を配合することができる。前記増粘多糖類は、特に限定されないが、カラギーナン、キサンタンガム、ローカストビーンガム、ペクチン、タマリンドシードガム、グアーガム等が使用でき、それらから選ばれる１種または２種以上を配合することができる。また、これらの増粘多糖類の配合量は、他の配合成分との兼ね合いで一概には範囲を規定しがたいが、おおむね０～３質量％でよい。 In the present invention, a polysaccharide thickener can be blended in order to set the viscosity of the seasoning for stir-fried starch-based ingredients within the above range. The polysaccharide thickener is not particularly limited, but carrageenan, xanthan gum, locust bean gum, pectin, tamarind seed gum, guar gum and the like can be used, and one or more selected from them can be blended. In addition, although it is difficult to categorically define the range of the blending amount of these thickening polysaccharides in view of the balance with other blending ingredients, it may be approximately 0 to 3% by mass.
〔その他の原料〕
本発明の澱粉系食材の炒め物用調味料は、本発明の効果を損なわない範囲で、乳化剤、各種だし汁、食酢、醤油、食塩等の調味料、呈味料、エキス類、香料、食品素材の粉砕物等を含有することができる。
[Other raw materials]
The seasoning for stir-fried starch-based ingredients of the present invention includes emulsifiers, various types of soup stock, vinegar, soy sauce, seasonings such as salt, flavoring agents, extracts, fragrances, and food materials, as long as the effects of the present invention are not impaired. can contain pulverized products of
本発明の澱粉系食材の炒め物用調味料は、前記加工澱粉、油脂、及び糖類（固形分換算）の含有量が上記の範囲であると、さらに、
１）調理後、時間が経っても米粒や麺が互いに結着しない、
２）喫食時に、油っぽさを感じない、
３）調理後、時間が経っても皿底に本発明の調味料が落ちない、
などの副次的な効果を有する。
In the seasoning for stir-fried starch-based food materials of the present invention, if the contents of the processed starch, fats and oils, and sugars (in terms of solid content) are within the above ranges,
1) After cooking, rice grains and noodles do not stick to each other even after a long time.
2) Does not feel oily when eaten,
3) After cooking, the seasoning of the present invention does not fall on the bottom of the dish even after a long period of time;
It has secondary effects such as
〔製造方法〕
本発明の澱粉系食材の炒め物用調味料は、通常の調味料の製造方法に従って製造できる。以下、本発明の澱粉系食材の炒め物用調味料の製造方法の一例を説明する。
本発明の澱粉系食材の炒め物用調味料の製造は、油脂以外の原料（加工澱粉、糖類、増粘多糖類、醤油、食塩、水等）を加熱撹拌して原料を均一に分散させる。加熱攪拌は加圧、減圧又は常圧下で可能であり、通常は常圧下で行われる。加熱温度に特に制限はなく、原材料が溶解、殺菌がなされる温度であればよく、通常は４０～９５℃の温度で、好ましくは６０～９５℃の温度で行われる。攪拌は原料の均一な分散等がなされるものであればどのようなものでも実施することができ、例えば、プロペラ、ホモミキサー、ブレンダー、ディスパー、パドルミキサー、コロイドミル、連続ミキサー、スタティックミキサー、超音波等の攪拌機又は方法を用いることができる。その後、６０℃以下まで冷却し、得られたものに油脂を加え、混合して乳化又は分散することによって、澱粉系食材の炒め物用調味料を得る。
〔Production method〕
The seasoning for stir-fry of starch-based foodstuffs of the present invention can be produced according to a usual method for producing seasonings. An example of the method for producing the seasoning for stir-fried starch-based foodstuffs of the present invention will be described below.
In the production of the seasoning for stir-fried starch-based foodstuffs of the present invention, raw materials (processed starch, saccharides, polysaccharide thickeners, soy sauce, salt, water, etc.) other than oils and fats are heated and stirred to uniformly disperse the raw materials. Heating and stirring can be performed under increased pressure, reduced pressure, or normal pressure, and is usually performed under normal pressure. The heating temperature is not particularly limited as long as the raw materials are dissolved and sterilized, and the temperature is usually 40 to 95°C, preferably 60 to 95°C. Stirring can be carried out by any means as long as the raw materials are uniformly dispersed. Agitators or methods such as sonic waves can be used. After that, the mixture is cooled to 60° C. or less, and fats and oils are added to the obtained mixture and mixed to emulsify or disperse, thereby obtaining a seasoning for stir-fried starch-based ingredients.
本発明の澱粉系食材の炒め物用調味料は、ホットパック殺菌又はレトルト殺菌されていてもよい。澱粉系食材の炒め物用調味料をホットパック殺菌する方法及びホットパックの材質等に特に制限はなく、従来公知の方法及び材質のものを用いることができる。ホットパック充填条件についても特に制限はなく、従来公知の条件でよく、例えば４５℃以上の温度、好ましくは６０℃以上の温度で行うことができる。また、澱粉系食材の炒め物用調味料をレトルト殺菌する方法及びレトルト殺菌に用いる容器に特に制限はなく、従来公知の方法等を用いることができる。レトルト殺菌の方法としては、例えば１２０℃、３０～６０分等でよい。また、１０５～１１５℃の温度でのセミレトルト、１３０℃以上の温度のハイレトルト等であってもよい。 The seasoning for stir-fried starch-based ingredients of the present invention may be sterilized by hot pack or retort. There are no particular restrictions on the method of hot-pack sterilizing the seasoning for stir-fried starch-based ingredients, the material of the hot pack, and the like, and conventionally known methods and materials can be used. The hot pack filling conditions are also not particularly limited, and conventionally known conditions may be used. For example, the temperature may be 45° C. or higher, preferably 60° C. or higher. In addition, there is no particular limitation on the method of retort sterilization of the seasoning for stir-fried starch-based ingredients and the container used for retort sterilization, and conventionally known methods and the like can be used. The method of retort sterilization may be, for example, 120° C. for 30 to 60 minutes. Also, semi-retort at a temperature of 105 to 115° C., high retort at a temperature of 130° C. or higher, or the like may be used.
〔澱粉系食材の炒め物の製造方法〕
本発明の澱粉系食材の炒め物用調味料を使用した炒め物の製造方法は、調理するにあたり、フライパンや中華鍋等の調理器具に本発明の澱粉系食材の炒め物用調味料を、米飯、麺類等の澱粉系食材と共に入れ（他の具材を含んでもよい）、従来の炒め物調理時と同様に加熱しながら混合するだけの操作でよい。また、本発明の澱粉系食材の炒め物用調味料は、炒める時だけでなく、炒め終了直前、又は調理後に味付けする目的でも使用することができる。本発明の澱粉系食材の炒め物用調味料は、澱粉系食材を含む具材全体の重量（１００質量％）に対して、５～２０質量％を目安に添加することができる。
[Method for producing stir-fried food of starch-based ingredients]
In the method for producing stir-fried food using the seasoning for stir-fried starch-based ingredients of the present invention, when cooking, the seasoning for stir-fried starch-based ingredients of the present invention is added to cooking utensils such as frying pans and woks. , noodles and other starch-based foodstuffs (other ingredients may be included), and are mixed while being heated in the same manner as in conventional stir-fry cooking. In addition, the seasoning for stir-fried starch-based foodstuffs of the present invention can be used not only during stir-frying, but also for the purpose of seasoning just before the end of stir-frying or after cooking. The seasoning for stir-fried starch-based foodstuffs of the present invention can be added in an amount of 5 to 20% by mass with respect to the weight (100% by mass) of the entire ingredients including starch-based foodstuffs.
以下、実施例を示して本発明をさらに具体的に説明するが、本発明の範囲はこれら実施例の記載に何ら限定されるものではない。 EXAMPLES The present invention will be described in more detail below with reference to Examples, but the scope of the present invention is not limited to the description of these Examples.
〔澱粉系食材の炒め物用調味料の製造〕
表１及び２に示した配合に従い、油脂（キャノーラオイル）以外の原料を撹拌機付きの加温可能な容器に投入し、撹拌混合しながら品温が９０℃になるまで加熱保持して均一に混合した。次に、品温が５０℃になるまで冷却後、混合液に油脂を投入して、攪拌混合し、澱粉系食材の炒め物用調味料（実施例１～５、比較例１～３）を製造した。また、通常、チャーハンや焼うどんの調理で使用される油脂として、キャノーラオイルを対照例とした。
また、表中の加工澱粉は、オクテニルコハク酸デンプンナトリウム（商品名：Ｃ＊ＥｍＴｅｘ ０６３６９、Ｃａｒｇｉｌｌ社製）を使用した。
[Production of seasoning for stir-fried starch-based ingredients]
According to the formulation shown in Tables 1 and 2, raw materials other than fats and oils (canola oil) are put into a heatable container with a stirrer, and heated and held until the product temperature reaches 90 ° C. while stirring and mixing. Mixed. Next, after cooling until the product temperature reaches 50 ° C., fats and oils are added to the mixed liquid, stirred and mixed, and seasonings for stir-fried starch-based ingredients (Examples 1 to 5, Comparative Examples 1 to 3). manufactured. In addition, canola oil was used as a control as an oil that is usually used for cooking fried rice and udon noodles.
As the modified starch in the table, starch sodium octenyl succinate (trade name: C*EmTex 06369, manufactured by Cargill) was used.
製造した澱粉系食材の炒め物用調味料の粘度は、ＢＭ型粘度計（ローターＮｏ．３，１２ｒｐｍ，品温：２０℃（１００００ｍＰａ・ｓを超える場合は、６ｒｐｍ））で測定した。測定結果を表１及び２に示す。表中の「糖類の固形分換算値（質量％）」は、果糖ブドウ糖液糖から水分を除いた固形分を算出した数値、又は上白糖の配合量である。また、表中の「水分（質量％）」は、果糖ブドウ糖液糖、及び醤油の水分を算出し、加水した水の含量と合計した数値である。 The viscosity of the produced seasoning for stir-fried starch-based ingredients was measured with a BM viscometer (rotor No. 3, 12 rpm, product temperature: 20°C (6 rpm when exceeding 10000 mPa·s)). The measurement results are shown in Tables 1 and 2. In the table, "solid content conversion value (% by mass) of sugars" is a numerical value obtained by calculating the solid content after removing water from fructose-glucose liquid sugar, or the blending amount of white sugar. In addition, "moisture content (% by mass)" in the table is a numerical value obtained by calculating the moisture content of fructose-glucose liquid sugar and soy sauce, and adding the content of added water.
〔澱粉系食材の炒め物用調味料の評価〕
上記で製造した澱粉系食材の炒め物用調味料を用いて、チャーハン、又は焼うどんを製造して各種の評価を行った。
１．チャーハンの調理方法
フライパン（直径２６ｃｍ）に澱粉系食材の炒め調理用油脂組成物（対照例、実施例１～５、比較例１～３）１５ｇを入れ、中火で１分間温めた。次に、炊き上げた白飯２００ｇを入れ、炒めた。その後、皿に移して１０分間放冷した。
２．焼うどんの調理方法
フライパン（直径２６ｃｍ）に澱粉系食材の炒め調理用油脂組成物（対照例、実施例１～５、比較例１～３）１５ｇを入れ、中火で１分間温めた。次に、うどん麺１３５ｇを入れ、炒めた。その後、皿に移して１０分間放冷した。
[Evaluation of seasoning for stir-fry of starch-based ingredients]
Fried rice or fried udon noodles were produced using the seasoning for stir-fried starch-based ingredients produced above, and various evaluations were performed.
1. Method for Cooking Fried Rice 15 g of the oil-and-fat composition for stir-frying starch-based ingredients (Control Examples, Examples 1 to 5, Comparative Examples 1 to 3) was placed in a frying pan (26 cm in diameter) and heated over medium heat for 1 minute. Next, 200 g of cooked white rice was added and stir-fried. After that, it was transferred to a plate and allowed to cool for 10 minutes.
2. Cooking method of fried udon 15 g of the oil and fat composition for stir-frying starch-based ingredients (control examples, examples 1 to 5, comparative examples 1 to 3) was placed in a frying pan (26 cm in diameter) and heated over medium heat for 1 minute. Next, 135 g of udon noodles were added and fried. After that, it was transferred to a plate and allowed to cool for 10 minutes.
３．調理時の澱粉系食材の結着の評価
上記で調理したチャーハン、又は焼うどんについて、調理時の食材の結着の程度について下記の採点基準に従って採点をし、５人の合計点から下記の評価基準に従って評価した。評価結果を表３に示す。
（採点基準）
２点：対照例を使用した炒め物よりも結着が無く、混ぜ易い。
１点：２点の評価よりも若干結着があるが、混ぜ易い。
０点：対照例を使用した炒め物と同等か、それ以上の結着があり、混ぜ難い。
（評価基準）
９以上１０以下：◎（非常に良好）
６以上８以下 ：○（良好）
０以上５以下 ：×（不良）
3. Evaluation of binding of starch-based ingredients during cooking For the fried rice or yaki-udon cooked as above, the degree of binding of the ingredients during cooking was scored according to the following scoring criteria, and the following evaluation was made from the total score of five people. Evaluated according to criteria. Table 3 shows the evaluation results.
(Scoring criteria)
2 points: It is easier to mix with less sticking than the stir-fried food using the control example.
1 point: Slightly more sticky than the evaluation of 2 points, but easy to mix.
0 point: The stir-fried food using the control example has the same or more binding, and is difficult to mix.
(Evaluation criteria)
9 or more and 10 or less: ◎ (very good)
6 or more and 8 or less: ○ (good)
0 or more and 5 or less: × (defective)
４．調理後の澱粉系食材の結着の評価
上記で調理したチャーハン、又は焼うどんについて、調理後の食材の結着の程度について下記の採点基準に従って採点をし、５人の合計点から下記の評価基準に従って評価した。評価結果を表３に示す。
２点：対照例を使用した炒め物よりも結着が無く、ほぐれ易い。
１点：２点の評価よりも若干結着があるが、ほぐれ易い。
０点：対照例を使用した炒め物と同等か、それ以上の結着があり、ほぐれ難い。
（評価基準）
９以上１０以下：◎（非常に良好）
６以上８以下 ：○（良好）
０以上５以下 ：×（不良）
4. Evaluation of binding of starch-based ingredients after cooking For the fried rice or udon noodles cooked above, the degree of binding of the ingredients after cooking is scored according to the following scoring criteria, and the following evaluation is made from the total score of five people. Evaluated according to criteria. Table 3 shows the evaluation results.
2 points: The stir-fried food using the control example has no binding and is easily loosened.
1 point: Slightly more binding than the evaluation of 2 points, but easily loosened.
0 point: The stir-fried food using the control example has the same or more binding, and is difficult to loosen.
(Evaluation criteria)
9 or more and 10 or less: ◎ (very good)
6 or more and 8 or less: ○ (good)
0 or more and 5 or less: × (defective)
５．喫食時の油っぽさの評価
上記で調理したチャーハン、又は焼うどんについて、喫食時の油っぽさについて下記の採点基準に従って採点をし、５人の合計点から下記の評価基準に従って評価した。評価結果を表３に示す。
２点：対照例を使用した炒め物よりも油っぽさを感じない。
１点：対照例を使用した炒め物よりも油っぽさを感じないが、２点の評価よりも若干油っぽさを感じる。
０点：対照例を使用した炒め物と同等か、それ以上の油っぽさを感じる。
（評価基準）
９以上１０以下：◎（非常に良好）
６以上８以下 ：○（良好）
０以上５以下 ：×（不良）
5. Evaluation of oiliness at the time of eating For the fried rice or fried udon cooked above, the oiliness at the time of eating was scored according to the following scoring criteria, and the total score of the five people was evaluated according to the following evaluation criteria. . Table 3 shows the evaluation results.
2 points: Less oily than the stir-fried food using the control example.
1 point: Less oily than the stir-fried food using the control example, but slightly more oily than the evaluation of 2 points.
0 points: The oiliness is felt equal to or greater than that of the stir-fried food using the control example.
(Evaluation criteria)
9 or more and 10 or less: ◎ (very good)
6 or more and 8 or less: ○ (good)
0 or more and 5 or less: × (defective)
６．喫食時の表面が滑らかな食感の評価
上記で調理したチャーハン、又は焼うどんについて、喫食時の表面が滑らかな食感について下記の採点基準に従って採点をし、５人の合計点から下記の評価基準に従って評価した。評価結果を表３に示す。
２点：対照例を使用した炒め物よりも表面が滑らかな食感である。
１点：対照例を使用した炒め物よりも表面が滑らかな食感であるが、２点の評価よりも若干表面がざらついた食感である。
０点：対照例を使用した炒め物と同等か、又は、表面がざらついた食感である。
6. Evaluation of texture with a smooth surface when eating For the fried rice or fried udon cooked above, the texture with a smooth surface when eating was scored according to the following scoring criteria, and the following evaluation was performed from the total score of 5 people. Evaluated according to criteria. Table 3 shows the evaluation results.
2 points: The texture is smoother on the surface than the stir-fried food using the control example.
1 point: The surface texture is smoother than that of the stir-fried food using the control example, but the surface texture is slightly rougher than the evaluation of 2 points.
0 points: The texture is equivalent to that of the stir-fried food using the control example, or the texture is rough on the surface.
７．喫食時の適度な硬さで歯切れよい食感の評価
上記で調理したチャーハン、又は焼うどんについて、喫食時の歯切れよい食感について下記の採点基準に従って採点をし、５人の合計点から下記の評価基準に従って評価した。評価結果を表３に示す。
２点：対照例を使用した炒め物よりも適度な硬さで歯切れよい食感である。
１点：対照例を使用した炒め物よりも適度な硬さで歯切れよい食感であるが、２点の評価よりも若干硬さが劣る食感である。
０点：対照例を使用した炒め物と同等か、又は、硬さが劣る食感である。
7. Evaluation of moderate hardness and crisp texture at the time of eating For the fried rice or fried udon cooked above, the crisp texture at the time of eating was scored according to the following scoring criteria. It was evaluated according to the evaluation criteria. Table 3 shows the evaluation results.
2 points: Appropriate hardness and crisp texture compared to the stir-fried food using the control example.
1 point: The texture is moderately firmer and crisper than the stir-fried food using the control example, but the texture is slightly inferior to the evaluation of 2 points.
0 points: The texture is equivalent to or less hard than the stir-fried food using the control example.
８．総合評価
上記のチャーハン、及び焼うどんの評価結果から、下記の基準に従って総合評価した。評価結果を表３に示す。
（評価基準）
評価結果に“×”を含まず、“◎”が４～５個 ：◎（非常に良好）
評価結果に“×”を含まず、“◎”が３個以下 ：○（良好）
評価結果のいずれかに“×”がある ：×（不良）
8. Comprehensive Evaluation Based on the above evaluation results of fried rice and fried udon noodles, a comprehensive evaluation was made according to the following criteria. Table 3 shows the evaluation results.
(Evaluation criteria)
Evaluation results do not include “×” and have 4 to 5 “◎”: ◎ (very good)
Evaluation results do not include “×” and have 3 or less “◎”: ○ (good)
There is an “×” in any of the evaluation results: × (defective)
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|---|---|---|---|---|
| WO2004045311A1 (en) | 2002-11-18 | 2004-06-03 | The Nisshin Oillio Group, Ltd. | Acid emulsified mayonnaise-like food |
| JP2016101138A (en) | 2014-11-28 | 2016-06-02 | 昭和産業株式会社 | Fat composition for stir-fry cooking |
| JP2016198028A (en) | 2015-04-09 | 2016-12-01 | キユーピー株式会社 | Oil-in-water emulsified food and cooked bread using the same |
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| WO2004045311A1 (en) | 2002-11-18 | 2004-06-03 | The Nisshin Oillio Group, Ltd. | Acid emulsified mayonnaise-like food |
| JP2016101138A (en) | 2014-11-28 | 2016-06-02 | 昭和産業株式会社 | Fat composition for stir-fry cooking |
| JP2016198028A (en) | 2015-04-09 | 2016-12-01 | キユーピー株式会社 | Oil-in-water emulsified food and cooked bread using the same |
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