JPH04349867A - Seasoning for cooking in large amount - Google Patents
Seasoning for cooking in large amountInfo
- Publication number
- JPH04349867A JPH04349867A JP3199729A JP19972991A JPH04349867A JP H04349867 A JPH04349867 A JP H04349867A JP 3199729 A JP3199729 A JP 3199729A JP 19972991 A JP19972991 A JP 19972991A JP H04349867 A JPH04349867 A JP H04349867A
- Authority
- JP
- Japan
- Prior art keywords
- flavor
- seasoning
- cooking
- large amount
- ingredients
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 31
- 238000010411 cooking Methods 0.000 title claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 41
- 235000019634 flavors Nutrition 0.000 claims abstract description 41
- 239000004615 ingredient Substances 0.000 claims abstract description 20
- 235000013311 vegetables Nutrition 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract description 9
- 235000013372 meat Nutrition 0.000 abstract description 8
- 230000006866 deterioration Effects 0.000 abstract description 4
- 230000000873 masking effect Effects 0.000 abstract description 3
- 235000012054 meals Nutrition 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract 2
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 abstract 1
- 235000015170 shellfish Nutrition 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 13
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 12
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 12
- 244000246386 Mentha pulegium Species 0.000 description 8
- 235000016257 Mentha pulegium Nutrition 0.000 description 8
- 235000004357 Mentha x piperita Nutrition 0.000 description 8
- 238000011156 evaluation Methods 0.000 description 8
- 235000001050 hortel pimenta Nutrition 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- 239000000203 mixture Substances 0.000 description 6
- 239000004278 EU approved seasoning Substances 0.000 description 5
- 235000015277 pork Nutrition 0.000 description 5
- 244000291564 Allium cepa Species 0.000 description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 4
- 235000017491 Bambusa tulda Nutrition 0.000 description 4
- 240000000599 Lentinula edodes Species 0.000 description 4
- 244000082204 Phyllostachys viridis Species 0.000 description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 239000011425 bamboo Substances 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 238000001914 filtration Methods 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 230000002542 deteriorative effect Effects 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 235000021156 lunch Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
Description
【0001】0001
【産業上の利用分野】本発明は、大量調理用加熱調理器
具を使用する集団給食及び惣菜等の調理に於いて用いる
調味料、より詳細には中華風調味料に関する。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】0002
【従来の技術】集団給食をはじめとした大量調理(10
人分以上)においては、蒸気式釜或はガス式釜等の大鍋
を使用し、大量の具材を調理する。このため、通常の家
庭或は料飲店での調理と異なり、熱のかかり方が弱く、
従って加熱に要する時間が長い。このような劣悪な加熱
条件のもとでは、特に、強火で短時間に行うのが最も好
ましいとされている炒め料理において、野菜等具材の劣
化した風味(ムレ臭等)が出現し、これにより料理全体
の風味が損なわれるという問題点があった。[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】しかしながら、従来、上記問題点に対する
解決策はなく、具材の劣化風味が出現しない様、少量で
調理する以外に採る手段はなかった。[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】0004
【発明が解決しようとする課題】本発明は、大量調理で
生ずる具材のムレ臭等劣化風味を防止するためになされ
たものである。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】[0005]
【課題を解決するための手段】本発明者らは、上記課題
の解決につき鋭意検討を重ねた結果、調味料に好ましい
ロースト風味を有するフレーバーを配合することにより
、大量調理時に生ずる具材の劣化風味の発現を抑制でき
るという知見に至った。[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】本発明において用いられるフレーバーは、
野菜類及び肉類、魚介類、豆類等をローストした香ばし
い風味を有するものであり、より好ましくは、調理に大
量に使用する具材でかつ、加熱による香り及び風味の劣
化が著しい具材のローストフレーバーであることが望ま
しい。その様なフレーバー素材としては、たとえば、ピ
ーマン、きゃべつ、もやし、たまねぎ、長ねぎ、牛肉、
豚肉、鶏肉、海老、大豆及び大豆製品等をあげることが
できる。これらの素材を一種または二種以上組み合わせ
て用いる。ローストの一般的な方法としては、上記素材
を細断または摩砕し、油脂の存在下または不存在下で、
100℃ないし200℃に於て200分以下の時間加熱
処理し、褐変させることにより得る。その際、より好ま
しい香り及び風味を得るために、特定のアミノ酸類及び
糖類を添加し、褐変を促進させてもよい。更に、得られ
た褐変フレーバーに、香辛料より得られるシーズニング
フレーバーを混合すると、より具材劣化風味のマスキン
グ効果が増大する。又、上記方法によらなくとも、ある
種のアミノ酸類並びに糖類の共存下、加熱褐変させるこ
とにより合成した上記素材のローストフレーバーにおい
ても、その効果は得られる。[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】こうして得たフレーバーを目的の調味料に
、0.1重量%ないし5.0重量%配合する。この際、
0.1%以下ではマスキング効果が小さく、また5.0
%以上ではロースト風味が逆に料理全体の風味を損ねて
しまう。このため、0.1%〜5.0%好ましくは0.
5〜3.0%で最もよい結果が得られる。[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】[0008]
【実施例1】本発明の調味料について、配合例を下記に
示した。
配合例
「青椒肉絲」用調味料 100部ローストフレー
バー* 1部*ピーマンを細断し、食用
油脂に加え加熱処理した後、濾過によりフレーバーを抽
出させた油相を採取することにより得たもの[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】上記配合の調味料により、青椒肉絲を大量
調理し、官能評価を実施した。
青椒肉絲 材料 (100人前)
豚肉薄切り 4.4kg
ピーマン 4.0kg
たけのこ 4.0kg
しいたけ 120枚
油 1.2l
調味料 1.5kg
熱した鍋に油を入れ、肉及びその他材料を炒め、上記調
味料を加えて混合した。対照としては、フレーバー無添
加の調味料を用いた。得られた2種類の青椒肉絲につい
て、二点比較法で味覚パネル20名による官能評価を実
施した。結果を表1に示す。[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】0010
【実施例2】配合例
「青椒肉絲」用調昧料 100部ローストフレー
バー(小川香料(株)製 「チュウカローストSO
K」)*1部
*たまねぎ、長ねぎを細断し、食用油脂に加え加熱処理
した後、濾過によりフレーバーを抽出させた油相を採取
し、更に油溶性シーズニングフレーバーを添加すること
により得たもの[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】上記配合の調味料により、青椒肉絲を大量
調理し、官能評価を実施した。
青椒肉絲 材料 (100人前)
豚肉薄切り 4.4kg
ピーマン 4.0kg
たけのこ 4.0kg
しいたけ 120枚
油 1.2l
調味料 1.5kg
熱した鍋に油を入れ、肉及びその他材料を炒め、上記調
味料を加えて混合した。対照としては、フレーバー無添
加の調味料を用いた。得られた2種類の青椒肉絲につい
て、二点比較法で味覚パネル20名による官能評価を実
施した。結果を表2に示す。[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】0012
【実施例3】配合例
「青椒肉絲」用調味料 100部ローストフレー
バー (味の素(株)製 アロメイト)*1部
*アミノ酸液に特定の糖及びアミノ酸を添加し、100
℃で2時間加熱処理することにより得られたローストミ
ート様のフレーバー[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】上記配合の調味料により、青椒肉絲を大量
調理し、官能評価を実施した。
青椒肉絲 材料 (100人前)
豚肉薄切り 4.4kg
ピーマン 4.0kg
たけのこ 4.0kg
しいたけ 120枚
油 1.2l
調味料 1.5kg
熱した鍋に油を入れ、肉及びその他材料を炒め、上記調
味料を加えて混合した。対照としては、フレーバー無添
加の調味料を用いた。得られた2種類の青椒肉絲につい
て、二点比較法で味覚パネル20名による官能評価を実
施した。結果を表3に示す。[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】[0014]
【実施例4】配合例
「青椒肉絲」用調味料 100部ローストフレー
バー * 1部*香菜(中華野菜)を細断
し、食用油脂に加え加熱処理した後、濾過によりフレー
バーを抽出させた油相を採取することにより得たもの[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】上記配合の調味料により、青椒肉絲を大量
調理し、官能評価を実施した。
青椒肉絲 材料 (100人前)
豚肉薄切り 4.4kg
ピーマン 4.0kg
たけのこ 4.0kg
しいたけ 120枚
油 1.2l
調味料 1.5kg
熱した鍋に油を入れ、肉及びその他材料を炒め、上記調
味料を加えて混合した。対照としては、フレーバー無添
加の調味料を用いた。得られた2種類の青椒肉絲につい
て、二点比較法で味覚パネル20名による官能評価を実
施した。結果を表4に示す。[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】[0016]
【発明の効果】以上の方法で得られた調味料は、大量調
理時に生ずる具材の劣化風味(ムレ臭等)の出現を防止
するものである。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.
【表1】[Table 1]
【表2】[Table 2]
【表3】[Table 3]
【表4】[Table 4]
Claims (3)
を用いて具材を加熱処理する際に用いる調味料で、かつ
、ロースト風味を有するフレーバーを含有することを特
徴とする調味料[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.
する具材または香味野菜をローストしたフレーバーであ
る請求項1記載の調味料[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.
0.1重量%ないし5.0重量%である請求項1記載の
調味料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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3199729A JPH04349867A (en) | 1991-05-09 | 1991-05-09 | Seasoning for cooking in large amount |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP3199729A JPH04349867A (en) | 1991-05-09 | 1991-05-09 | Seasoning for cooking in large amount |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH04349867A true JPH04349867A (en) | 1992-12-04 |
Family
ID=16412650
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP3199729A Pending JPH04349867A (en) | 1991-05-09 | 1991-05-09 | Seasoning for cooking in large amount |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH04349867A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007151408A (en) * | 2005-11-30 | 2007-06-21 | Ajinomoto Co Inc | Seasoning for steam convection oven cooking |
JP2013215160A (en) * | 2012-04-11 | 2013-10-24 | Showa Sangyo Co Ltd | Burst restraining material in microwave heating cooking, and method for preventing burst of food in microwave heating cooking |
-
1991
- 1991-05-09 JP JP3199729A patent/JPH04349867A/en active Pending
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2007151408A (en) * | 2005-11-30 | 2007-06-21 | Ajinomoto Co Inc | Seasoning for steam convection oven cooking |
JP2013215160A (en) * | 2012-04-11 | 2013-10-24 | Showa Sangyo Co Ltd | Burst restraining material in microwave heating cooking, and method for preventing burst of food in microwave heating cooking |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101692192B1 (en) | Seasoned Chickenfeet Roast And Manufacture Method Thereof | |
KR100821624B1 (en) | Primary-roasted sulfur-duck meat, and methods for manufacturing foodstuffs and for cooking meat dish thereof | |
KR101276788B1 (en) | Thick soy paste mixed with red peppers for seasoning smoked duck and smoked duck seasoned therewith | |
KR101309665B1 (en) | A flavor for gopchang and makchang, and a seasoning method using the same | |
CN103238864A (en) | Preparing technology of faint scent type roast beef | |
CN112273636A (en) | Smoked and roasted flavored black pepper beefsteak barbecue sauce and preparation method thereof | |
KR101169691B1 (en) | Liquid compositions for stir-frying and sauce, stir-fried food and natural sauce manufactured by using the same | |
JPS6331169B2 (en) | ||
KR101702575B1 (en) | Method of manufacturing slices of boiled and seasoning Boneless Chicken Feet in the way of direct roasting | |
KR20180016771A (en) | Manufacturing method of sauce for stir-frying and sauce manufactured by the same | |
JPS6356790B2 (en) | ||
CN109805341A (en) | A kind of cumin hotpot condiment sauce and preparation method thereof | |
KR100913663B1 (en) | Method for preparing of kimch chicken soup | |
KR102099057B1 (en) | A method for preparing hamburger patty | |
KR20000053996A (en) | Food condiment fabrication method | |
JPH04349867A (en) | Seasoning for cooking in large amount | |
KR101418803B1 (en) | Method for Processing Catfish and Method for Cooking using the Processed Catfish | |
KR100210056B1 (en) | Spice for bean sprout soup | |
JPH0739337A (en) | Material for fry-like cooked food | |
KR0152735B1 (en) | Preparation of seasoning | |
KR20060054746A (en) | Method for a fried glutinous pork and fried chicken including fried glutinous pork | |
JP2002253165A (en) | Seasoning | |
KR100525277B1 (en) | recipe of stir-fried poultry after being smoked by charcoal fire | |
KR102562018B1 (en) | Manufacturing method of spicy stir-fried hot pot chicken ribs with excellent preference | |
KR102470700B1 (en) | Method for making galbi-tang |