JPH09163952A - Seasoning for frizzling - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a seasoning for frizzling, composed of an O/W-type emulsified composition containing an edible oil and fat and a sucrose fatty acid ester having a specific HLB at a specific ratio, having respective specific viscosity and average oil droplet diameter, causing little sputtering of oil and water and giving a beautifully frizzled food. SOLUTION: The objective seasoning is an O/W-type emulsified composition containing a tasty component. The seasoning contains 10-50wt.% of an edible oil and fat and 0.03-0.3wt.% of a sucrose fatty acid ester having an HLB of 11-19 and has a viscosity of 2,000-7,000cps/20 deg.C and an average oil droplet diameter of <=30μm. The seasoning for frizzling preferably contains xanthan gum and pectin or starch.

Description

Detailed Description of the Invention

[0001]

The present invention relates to a seasoning suitable for cooking stir-fry. More specifically, the present invention relates to a seasoning that can simplify the stir-fry cooking process, improves workability during cooking, and provides good-quality stir-fry dishes.

[0002]

2. Description of the Related Art Stir-fry dishes are one of the most popular and popular food recipes around the world, and there are many opportunities to cook them. In general stir-fry cooking, heat a wok, frying pan, etc. sufficiently with a gas stove etc. to make the cooking oil and fat (hereinafter sometimes simply referred to as fats and oils) sufficiently familiar with the wok, frying pan, etc. The food material is quickly fried and various flavors are added to quickly adjust the flavor. However, the actual cooking operation and degree are complicated because there are no fixed standards, and some skillful cooking technique is required. Moreover, there are often problems such as oil and water splashing during cooking work, burning of ingredients and seasonings, and the finish of food being watery.

The conventional seasoning for stir-fried food is a mixture of one or more seasonings used for flavoring stir-fried food with water (hereinafter referred to as water-based seasoning). Yes, heat the wok or frying pan sufficiently with a gas stove etc., let the oil and fat blend well with the wok or frying pan, quickly fry the food material over high heat, seasoning for the stir fry during or just before the end of frying It is used for seasoning by entwining ingredients and aims to easily adjust the flavor. However, with this type of stir-fry seasoning,
It is hard to say that the process of cooking stir-fried food is sufficiently simplified, and even if such seasoning for stir-fried food is used, the spatter of oil and water, the burning of food ingredients and seasonings, and the stir-fried food There was a problem that the finish of the dish became watery.

As described above, in any case of conventional stir-fry cooking, the steps are two steps of frying a food material using fats and oils and seasoning with seasonings, and the fats and water splash. Food ingredients and seasonings burn,
There was a problem that the finish of stir-fried dishes became watery.

[0005]

SUMMARY OF THE INVENTION In view of the above situation, the present invention can further simplify the step of cooking a stir-fry, and eliminate the above-mentioned problems in workability and quality of a stir-fry dish. It is intended to develop a fried seasoning that can be made. That is, the object of the present invention is to complete the stir-fry cooking in a simplified process of putting it in a wok or a frying pan together with the food material and mixing while heating, and less jumping of oil and fat during the cooking. Another object of the present invention is to provide a seasoning for stir-fried foods, which has less charring of food materials and seasonings and which can suppress the finish of stir-fried foods from becoming watery.

[0006]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors can simplify the step of cooking a stir-fry.
In other words, it is possible to complete the cooking of stir-fried food in one step by putting it in a wok or frying pan together with the food material and mixing while heating, and further suppressing the splashing of oils and water during heating, wok or frying pan The forms and ingredients of the seasonings for stir-fried foods, which can exert sufficient functions for suppressing the burning of cooking ingredients and seasonings, and suppressing the wateriness of the finished food, were examined.

As a result, a seasoning for stir-frying comprising an O / W type emulsion composition containing the same flavor component is more preferable than a conventional water-based seasoning for stir-frying containing a flavor component. We obtained the finding that it is preferable. Further, it has been found that an O / W type emulsion composition containing a flavor component is mixed with a specific amount of fats and oils and sucrose fatty acid ester, and those having specific properties are effective.

The present invention has been completed on the basis of such findings, and the gist thereof is an O / W type emulsion composition containing a flavor component, which comprises 10 parts of edible oil and fat.
.About.50% by weight and 0.03 to 0.3% by weight of sucrose fatty acid ester having an HLB of 11 to 19, a viscosity of 2000 to 7000 centipoise / 20.degree. C., and an average oil droplet particle diameter of 30 .mu.m or less. A seasoning for stir-fried food, which is characterized by comprising the above emulsified composition.

More preferably, the seasoning for stir-fry is one or more selected from the group consisting of carrageenan, xanthan gum, locust bean gum, pectin, tamarind seed gum, guar gum, tragacanth gum, carob bean gum, gellan gum and starches. It contains two or more types. More preferably, the seasoning for stir-fry contains xanthan gum and pectin or starch.

The stir-fried food in the present invention means Chinese foods such as chinja olose, ginger, fried rice, fried foods of common meats, vegetables and seafood, sauteed meats, roasted meats and the like.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. The seasoning for stir-fried foods of the present invention is an O / W emulsion composition containing a flavor component, and contains at least 10 to 50% by weight of edible oil and fat and 0 to 20% of sucrose fatty acid ester having HLB of 11 to 19. 0.03 to 0.3% by weight.

The flavor component used in the seasoning for stir-fried food of the present invention may be any one used for seasoning ordinary stir-fried food, for example, miso, soy sauce, salt, pepper, vinegar, liquor, sugar, oyster sauce, bean board. Basic seasonings such as soy sauce, ketchup, tomato paste, Worcestershire sauce, fish sauce, etc., chemical seasonings such as sodium glutamate, various extracts, spices, flavors, and any other flavors may be added.

The edible oils and fats may be any edible oils and fats used in ordinary stir-fries, and specific examples include soybean oil, rapeseed oil, corn oil, cottonseed oil, sesame oil, olive oil,
Safflower oil, high oleic safflower oil, sunflower oil, palm oil, peanut oil, butter, beef tallow, lard, and processed oils and fats such as fractionated oils, hydrogenated oils, transesterified oils, margarines, shortenings, etc. I can give you. These fats and oils can be used alone or as a mixture of two or more kinds at an arbitrary ratio. In the present invention, liquid vegetable oils such as salad oil and sesame oil are used as main oils and fats, and if necessary, various flavor oils and animal oils such as butter and lard can be appropriately compounded.

The amount of the edible oil / fat is 10 to 50% by weight, more preferably 20 to 40% by weight, based on the whole seasoning of the present invention. If the content is less than 10% by weight, the finish of the dish becomes poor and oily suitable for stir-fry dishes and becomes watery. Conversely, if it is more than 50% by weight, the finish of the dish becomes too greasy, which is not preferable.

Further, it is essential that the seasoning of the present invention contains a sucrose fatty acid ester. The HLB is 11-
19 and more preferably 14-19. The addition amount is 0.03 to 0.3% by weight based on the entire seasoning of the present invention
And more preferably 0.05 to 0.2% by weight. If the amount added is less than 0.03% by weight, the average particle size of the oil droplet particles in the emulsion composition will be large (30 μm or more) and the emulsion system will become unstable. If it is more than 0.3% by weight, the food material, seasoning, etc. in the frying pan or pan will be more charred, and the tendency of the stir-fried dish to be unfavorable in terms of flavor will increase. If HLB is less than 11, add 0.3
A sucrose fatty acid ester of HLB greater than 19 is required and is not practical because it requires more than wt%.

In short, the seasoning for stir-fried food of the present invention contains a flavor component, water, and 10 to 50% by weight of fats and oils.
Is 11 to 19 sucrose fatty acid ester 0.03 to 0.3
Since the O / W type emulsion composition is formed by using the weight%, by using this, the stir-fried food can be cooked in one step by heating and mixing with the food material in a wok or a frying pan.

Further, the seasoning for stir-fried food of the present invention is O / W
The average particle size of the oil droplet particles in the emulsified composition is 30 μm or less, and more preferably 20 μm or less. 30μ
If it exceeds m, undesirably, oil and water splashes much during cooking.

The viscosity of the seasoning of the present invention is 2000 to 7000 centipoise at 20 ° C., and more preferably 3000 to 6000 centipoise. 2000
If it is less than centipoise, oil and water splashes much during cooking, and if it exceeds 7,000 centipoise, the fluidity is low and the seasoning becomes unusable. Since it is an O / W type emulsion composition having a viscosity in the range of 2000 to 7000 centipoise, it is possible to wrap the food material well with the emulsion coating, and it is possible to suppress the exudation of water from the food material. , The finished food doesn't look watery.

In the present invention, in order to set the viscosity of the emulsion composition within the above range, carrageenan, xanthan gum, locust bean gum, pectin, tamarind seed gum, guar gum, tragacanth gum, carob bean gum, gellan gum and starches (corn starch, potato). One or more selected from the group consisting of starch, modified starch, etc.) can be contained. Among these gums or thickening substances, xanthan gum, tamarind seed gum or locust bean gum is preferable, and the combination of xanthan gum and pectin, xanthan gum and starch is particularly effective.

In order to produce the seasoning of the present invention, a known method can be used for the emulsification treatment. That is, the aqueous component is mixed or dissolved to form an aqueous phase, and the oily component is mixed or dissolved to form an oil phase, and the aqueous phase and the oil are heated, if necessary, using a blender, homogenizer, homomixer, or the like. The phases may be mixed and emulsified into an O / W type. In particular, in order to obtain the above-mentioned specific viscosity and average oil droplet particle size, it is preferable to emulsify the aqueous phase and the oil phase by treating them with a homomixer at 2000 rpm or more for 10 minutes or more.

The method of using the seasoning of the present invention is that when cooking stir-fried food, the seasoning of the present invention is put into a cooking utensil such as a wok or a frying pan prior to or together with the food material. As with conventional cooking of stir-fried food, it is sufficient to simply mix while heating.

[0022]

【Example】

Example 1 A seasoning for stir-fried food having the formulation shown in Table 1 was prepared, and the stir-fried food was cooked by the following method. In addition, the emulsification treatment of the seasoning is T
Using a K homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd., the same applies hereinafter), the mixture was stirred at 8,000 rpm for 30 minutes at room temperature. (Cooking method) (1) Put 2 tablespoons of the seasoning for stir-fry in Table 1 in a frying pan. (2) Put 100 g of finely chopped pork in a frying pan, stir fry while entwining the seasoning, and cut the cabbage 10 when the heat goes through
0g, 1 slice of green pepper and 1/4 slice of green onion
Add the main amount and fry the vegetables until they are cooked.

As a result, the seasoning of the present invention has a viscosity of 500.
It was 0 centipoise (CPS) / 20 ° C., and the average oil droplet particle size was 20 μm. The viscosity was measured using a BM type viscometer under the conditions of rotor No. 3 and 12 rpm, and the oil droplet particle size was determined by observing with a microscope. Further, using the seasoning of the present invention, it is possible to cook stir fry like fry in a simplified cooking process, and there is little jump of oils and water during cooking, and there is less burning of cooking ingredients and seasonings on the frying pan. , And the stir-fried dish did not look watery.

[0024]

[Table 1] (Note) DK ester SS (HLB: 19) manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.

Example 2 A seasoning for stir-fried food having the formulation shown in Table 2 was prepared, and the stir-fried food was cooked in the same manner as in Example 1. In addition, the emulsification treatment of the seasoning was performed using a TK homomixer at 3 rpm at 8000 rpm.
It was performed by stirring at 60 ° C. for 0 minutes. As a result, the seasoning of the present invention had a viscosity of 2000 cps / 20 ° C. and an average oil droplet particle size of 10 μm. In addition, using the seasoning of the present invention, it is possible to cook stir fry like fry in a simplified cooking process, and there is little splash of oil and water during cooking, and the cooking material on the frying pan, the burning of the seasoning, etc. There was little, and the finish of the stir-fried dish did not become watery.

[0026]

[Table 2] (Note) DK ester F160 (HLB: 15) manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.

Example 3 A seasoning for stir-fried food having the formulation shown in Table 3 was prepared, and the stir-fried food was cooked in the same manner as in Example 1. In addition, the emulsification treatment of the seasoning was performed using a TK homomixer at 3 rpm at 4000 rpm.
The stirring was performed for 0 minutes at room temperature. As a result, the seasoning of the present invention had a viscosity of 6000 cps / 20 ° C. and an average oil droplet size of 10 μm. When the seasoning of the present invention is used, it is possible to cook stir-fry-like stir-fried food in an extremely simplified cooking process, and there is little splash of oils and water during cooking, and the cooking material on the frying pan and the burning of the seasoning There was little, and the finish of the stir-fried dish did not become watery.

[0028]

[Table 3] (Note) DK ester F140 (HLB: 13) manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.

Comparative Example 1 A seasoning for stir-fried food having the formulation shown in Table 4 was prepared, and Example 1
The stir-fried food was cooked in the same manner as. The seasoning was emulsified using a TK homomixer at 2000 rpm for 5 minutes with stirring at room temperature. As a result, the seasoning of the present invention had a viscosity of 1800 cps / 20 ° C. and an average oil droplet particle size of 60 μm. Further, when the seasoning of the present invention was used, oil and water jumped a lot during heating.

[0030]

[Table 4] (Note) DK ester F140 (HLB: 13) manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd. was used.

Comparative Example 2 The ingredients of the formulations shown in Table 5 were mixed to prepare a seasoning for stir-fried food, and the stir-fried food was cooked by the following cooking method. The seasoning of this comparative example corresponds to the water-based seasoning for stir-fried food containing the flavor component described in the section of the prior art. (Cooking method) (1) Heat the oil and blend it in a frying pan. (2) Add 100 g of finely chopped pork to a frying pan and fry. When the heat is cooked, add 100 g of cabbage cut into pieces, 1 shredded green pepper and 1/4 diagonally cut green onion and stir until vegetables are cooked. (3) Immediately before the vegetables are cooked, add 2 tablespoons of the seasoning in Table 5 and mix them so that they are entwined with the meat and vegetables.

As a result, compared with Examples 1 to 3, in this comparative example, the cooking process was complicated, more oil and water splashed during cooking, and the cooking ingredients and seasonings were often scorched on the frying pan. And the finished stir-fried dish became watery. The viscosity of the water-based seasoning for stir-fried food of this comparative example was 1000 cps / 20 ° C. or less.

[0033]

[Table 5]

Evaluation Example Table 6 shows the results of evaluations of Examples 1, 2 and 3 and Comparative Examples 1 and 2 by a panel of 10 persons on the following 4 items. (a) Degree of simplification of cooking process (b) Splashing of oil and water during cooking (c) Burning of cooking ingredients and seasonings to frying pan (d) Wateriness of finished dish

[0035]

[Table 6]

Note) Evaluation items are evaluated according to the following criteria,
The average score of 10 professional panels was shown. (1) Regarding the degree of simplification of the cooking process, it is very simplified 5 points Somewhat simplified 4 points Not much 3 points Not very simplified 2 points No simplification 1 Points (2) Very little splashing of oils and water during cooking, (3) Burning material for frying pans, burning of seasonings, and (4) Very watery finish of cooking 5 points Somewhat less 4 points Can't say either 3 points Somewhat more 2 points Very many 1 points

[0037]

By using the seasoning for stir-fried food of the present invention, the process of cooking stir-fried food can be greatly simplified. That is, stir-fry cooking can be performed in a single step of simply mixing in a wok or a frying pan or the like together with the food material while heating. Moreover,
Less oil and water splashes during cooking, less burning of cooking ingredients, seasonings, etc. in woks and frying pans, and less stir-fry finish.

Claims (3)

[Claims] 1. An O / W emulsion composition containing a flavor component, which comprises 10 to 50% by weight of edible oil and fat and HL.
B is 11 to 19 sucrose fatty acid ester 0.03 to
It contains 0.3% by weight and has a viscosity of 2000 to 7000.
Centipoise / 20 ° C, average particle size of oil droplet is 30μ
A seasoning for stir-frying, characterized by comprising the above-mentioned emulsified composition of m or less. 2. One or two selected from the group consisting of carrageenan, xanthan gum, locust bean gum, pectin, tamarind seed gum, guar gum, tragacanth gum, carob bean gum, gellan gum and starches.
The seasoning for stir-fried foods according to claim 1, which comprises at least one seed. 3. The seasoning for stir-frying according to claim 1, which comprises xanthan gum and pectin or starches.