JPH04349867A - Seasoning for cooking in large amount - Google Patents

Abstract

PURPOSE:To obtain seasoning preventing deterioration of flavor (smell of steaming) of ingredient, occurring in cooking in a large amount. CONSTITUTION:Seasoning useful in cooking mass meals, daily dish, etc., using a heating and dressing tool for cooking in a large amount is mixed with a flavor having a fragrant taste obtained by roasting vegetables, meat, fish and shellfish to give the objective seasoning of masking deterioration of flavor such as smell of steaming of ingredient and providing the whole dish with a favorable taste.

Description

[Detailed description of the invention]

0001

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning for use in cooking group meals and prepared dishes using a heating cooking utensil for mass cooking, and more particularly to a Chinese seasoning.

0002

[Prior art] Mass cooking such as group lunches (10
(for more than one person), use a large pot such as a steam pot or gas pot to cook a large amount of ingredients. For this reason, unlike cooking at home or at a restaurant, the amount of heat applied is weaker.
Therefore, the time required for heating is long. Under such poor heating conditions, vegetables and other ingredients develop a deteriorated flavor (stuffy odor, etc.), especially in stir-fry dishes, which are best done over high heat for a short time. There was a problem in that the flavor of the entire dish was impaired.

[0003] Conventionally, however, there has been no solution to the above-mentioned problems, and there has been no other option than to cook the ingredients in small quantities to prevent the appearance of deteriorated flavor.

0004

SUMMARY OF THE INVENTION The present invention has been made to prevent deteriorating flavors such as stuffy odor of ingredients that occur when cooking in large quantities.

[0005]

[Means for Solving the Problems] As a result of extensive research into solving the above problems, the present inventors have found that by incorporating a flavor with a preferable roasted flavor into seasonings, the deterioration of ingredients that occurs when cooking in large quantities is possible. We have come to the knowledge that the development of flavor can be suppressed.

[0006] The flavors used in the present invention are:
It has a fragrant flavor obtained by roasting vegetables, meat, seafood, beans, etc., and is more preferably a roasted flavor of an ingredient that is used in large quantities in cooking and whose aroma and flavor deteriorate significantly when heated. It is desirable that Examples of such flavor materials include green peppers, cabbage, bean sprouts, onions, green onions, beef,
Examples include pork, chicken, shrimp, soybeans and soybean products. One or more of these materials may be used in combination. A common method of roasting is to shred or grind the above materials and roast them in the presence or absence of fats and oils.
It is obtained by heat treatment at 100°C to 200°C for 200 minutes or less to cause browning. At this time, in order to obtain a more preferable aroma and flavor, specific amino acids and saccharides may be added to promote browning. Furthermore, when seasoning flavor obtained from spices is mixed with the obtained browned flavor, the masking effect of ingredient deterioration flavor is further enhanced. Moreover, even if the above method is not used, the same effect can be obtained even in the roast flavor of the above material synthesized by heating and browning in the coexistence of certain amino acids and sugars.

[0007] The flavor thus obtained is blended into the desired seasoning in an amount of 0.1% to 5.0% by weight. On this occasion,
Below 0.1%, the masking effect is small;
% or more, the roasted flavor will conversely spoil the overall flavor of the dish. For this reason, it is 0.1% to 5.0%, preferably 0.1% to 5.0%.
Best results are obtained with 5-3.0%.

[0008]

[Example 1] A formulation example of the seasoning of the present invention is shown below. Formulation example Seasoning for "Pepper meat paste" 100 parts Roast flavor * 1 part * Obtained by shredding green peppers, adding them to edible fats and oils, heating them, and then collecting the oil phase from which the flavor was extracted by filtration.

[0009] Using the above-mentioned seasoning composition, a large amount of green pepper paste was cooked and a sensory evaluation was conducted. Peppermint Stir Ingredients (100 servings) Thinly sliced pork 4.4kg Green peppers 4.0kg Bamboo shoots 4.0kg 120 shiitake mushrooms Oil 1.2l Seasonings 1.5kg Pour oil into a heated pan, stir-fry the meat and other ingredients, and season as above. and mixed. As a control, a seasoning with no added flavor was used. The two types of peppermint paste obtained were subjected to sensory evaluation by 20 taste panels using a two-point comparison method. The results are shown in Table 1.

0010

[Example 2] Mixing example: 100 parts of seasoning for "Pepper meat paste"
K'') * 1 part * Onions and long onions were shredded, added to edible oil and fat, heat treated, the oil phase from which the flavor was extracted by filtration was collected, and an oil-soluble seasoning flavor was further added. thing

[0011] Using the above-mentioned seasoning composition, a large amount of green pepper paste was cooked and a sensory evaluation was conducted. Peppermint Stir Ingredients (100 servings) Thinly sliced pork 4.4kg Green peppers 4.0kg Bamboo shoots 4.0kg 120 shiitake mushrooms Oil 1.2l Seasonings 1.5kg Pour oil into a heated pan, stir-fry the meat and other ingredients, and season as above. and mixed. As a control, a seasoning with no added flavor was used. The two types of peppermint paste obtained were subjected to sensory evaluation by 20 taste panels using a two-point comparison method. The results are shown in Table 2.

0012

[Example 3] Compounding example Seasoning for "Green pepper paste" 100 parts Roast flavor (Aromate manufactured by Ajinomoto Co., Inc.) * 1 part * Specific sugars and amino acids were added to the amino acid solution, 100 parts
Roasted meat-like flavor obtained by heating at ℃ for 2 hours

[0013] Using the above-mentioned seasoning composition, a large amount of green pepper paste was cooked and a sensory evaluation was conducted. Peppermint Stir Ingredients (100 servings) Thinly sliced pork 4.4kg Green peppers 4.0kg Bamboo shoots 4.0kg 120 shiitake mushrooms Oil 1.2l Seasonings 1.5kg Pour oil into a heated pan, stir-fry the meat and other ingredients, and season as above. and mixed. As a control, a seasoning with no added flavor was used. The two types of peppermint paste obtained were subjected to sensory evaluation by 20 taste panels using a two-point comparison method. The results are shown in Table 3.

[0014]

[Example 4] Compounding example Seasoning for "Green pepper paste" 100 parts Roast flavor * 1 part * Oil made by shredding coriander (Chinese vegetable), adding it to edible oil and fat, heating it, and extracting the flavor by filtration. Obtained by sampling the phase

[0015] Using the above-mentioned seasoning composition, a large amount of green pepper paste was cooked and a sensory evaluation was conducted. Peppermint Stir Ingredients (100 servings) Thinly sliced pork 4.4kg Green peppers 4.0kg Bamboo shoots 4.0kg 120 shiitake mushrooms Oil 1.2l Seasonings 1.5kg Pour oil into a heated pan, stir-fry the meat and other ingredients, and season as above. and mixed. As a control, a seasoning with no added flavor was used. The two types of peppermint paste obtained were subjected to sensory evaluation by 20 taste panels using a two-point comparison method. The results are shown in Table 4.

[0016]

Effects of the Invention The seasoning obtained by the above method prevents the appearance of deteriorating flavors (stuffy odor, etc.) of ingredients that occur when cooking in large quantities.

[Table 1]

[Table 2]

[Table 3]

[Table 4]

Claims (3)

[Claims] [Claim 1] A seasoning that is used when heat-treating ingredients using a cooking utensil for mass cooking such as a steam pot, and is characterized by containing a flavor having a roasted flavor. [Claim 2] The seasoning according to Claim 1, wherein the flavor to be blended is a flavor obtained by roasting ingredients or flavored vegetables used during cooking. 3. The seasoning according to claim 1, wherein the amount of flavor added is 0.1% to 5.0% by weight based on the seasoning.