JPH1057006A - Seasoning liquid composition and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a seasoning liquid free from troublesome addition operation and workability inherent to the conventional thickening method, capable of easily giving a viscous state exclusively by the use of the seasoning liquid, exhibiting fluidity owing to the low viscosity of the seasoning liquid and having remarkably excellent handleability. SOLUTION: This seasoning liquid composition contains a seasoning and a thickener and increases its viscosity by heating. Especially the seasoning liquid composition contains a seasoning and a thickener and the viscosity (25 deg.C) of the composition heated at 90 deg.C for 30min is not less than twice the viscosity (25 deg.C) of the composition before heating.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning composition and a method for producing the same, and more particularly, to a fried food, ankake,
The present invention relates to a seasoning liquid composition for thickening and thickening at the time of heating and cooking, which is used in all thickening dishes such as grilled meat sauce, boiled food, and soup, and a method for producing the same.

[0002]

2. Description of the Related Art As a dish to add thickening, stir-fried foods such as chinjaorosu, happo greens, mapo tofu, and crab balls, etc., are typical. Many dishes, such as yakitori and kabayaki sauce, are provided with thickening in order to improve the texture, improve the appearance due to shine, and improve the entanglement of the sauce. As a method of adding thickening to these dishes, generally, a method of adding a seasoning liquid to a food material, heating, mixing and heating a potato starch dissolved in water, heating the food material, coating the food material with a potato starch, heating and cooking A method of adding a seasoning liquid thickened with potato starch and the like to a food material and heating and mixing the same, and a method of applying a seasoning liquid thickened with a potato starch and the like on a cooked food material and the like. . However, these methods have problems in that the operation of dissolving the starch in water and adding it is troublesome, that the amount of addition is difficult to adjust, that the method is unevenly entangled with food materials, and that lumps are produced. Further, the seasoning liquid thickened with potato starch or the like has a problem that it has poor viscosity due to high viscosity, is very difficult to handle, and changes its viscosity with time. To solve these problems, powder-type seasonings containing thickeners such as starch (ankake-no-moto, dried soup, etc.) and single-use, single-use bag-packed seasonings that have been thickened in advance are actually launched on the market. Have been. However, it is said that the powdery material is thickened only by adding water and heating and mixing. However, the powder is liable to be littered, and an operation of mixing well with a whisk is required, which is troublesome.
In addition, the bagged seasoning liquid that has been thickened in advance has problems in workability during cooking, such as troublesome cutting of the bag, difficulty in removing the seasoning liquid from the bag due to the adhesion of the seasoning liquid, and easy soiling of the hands. Also, regarding the viscosity change over time of the seasoning liquid thickened with potato starch etc.,
When thickening the seasoning liquid with starch, swell by heating and swelling and gelatinizing to obtain a viscosity, or when using a thickener such as polysaccharide, completely dissolve and swell in the seasoning liquid. Although it has a viscosity, it is difficult to obtain a storage-stable seasoning liquid which does not cause a change in viscosity with time, and various studies have been made. For example, JP-A-4-190760 discloses a seasoning composition such as a thickened and stabilized yakitori sauce prepared by heating and mixing starch after adding xanthan gum, and JP-A-4-311363 discloses potato starch or tapioca. Japanese Patent Application Laid-Open No. Hei 6 (1994) -67, wherein a phosphoric acid-crosslinked starch derived from starch is mixed by heating and thickened, and has no viscosity decrease due to aging.
In the 141815 publication, powdered cellulose and gums, starch, a thickening agent such as modified starch, and heat-mixed, thickened, coating sauce is proposed, but its effect is not sufficient. However, it does not solve all the above-mentioned problems.

[0003]

As described above, in the conventional thickening method, the operation of dissolving potato starch in water and adding it is troublesome, it is difficult to adjust the amount of addition, and it is not uniformly entangled with food materials. There was a problem of generating. In addition, the seasoning liquid thickened with potato starch or the like has problems such as poor fluidity due to high viscosity, very difficult to handle, and a change in viscosity over time, and a method for solving all these problems is required. Was.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, a thickener has been blended in a seasoning liquid without exhibiting the action as a thickener and heated. It was found that if it works as a thickener during cooking, it can be easily thickened with the seasoning liquid alone, and because the viscosity of the seasoning liquid itself is low, it has fluidity and is much easier to handle. The invention has been completed. That is, the first invention of the present application is:
A seasoning liquid composition containing a seasoning and a thickener, which is thickened by heating, particularly a seasoning liquid composition containing a seasoning and a thickener, wherein the composition is heated at 90 ° C. for 30 minutes. The seasoning liquid composition is characterized in that the viscosity (25 ° C.) after the heating is at least twice the viscosity (25 ° C.) of the composition before heating. Also,
Normally, seasonings are mixed with vinegar, fruit juice, sugar, soy sauce, salt, etc. to adjust pH, water activity, salt concentration, etc. Even
It minimizes the growth of bacteria. Therefore, the produced seasoning liquid can be eaten without necessarily passing through the sterilization step. However, when used after manufacturing the seasoning liquid and storing it for a long time, besides giving the seasoning liquid bacteriostatic properties,
It is desirable to perform sterilization and take safer bacterial measures. Sterilization of seasonings is divided into primary sterilization in which bacteria derived from raw materials are sterilized during production, and secondary sterilization in which the produced seasoning liquid is filled in a container, and then bacteria that are mixed in from outside during the filling are sterilized. That is,
Mix the ingredients of the seasoning liquid, heat it at 90 ° C for about 30 minutes with stirring, produce the seasoning liquid while performing primary sterilization, fill the container with the produced seasoning liquid, and further at 80-90 ° C for about 30 minutes It is a general method of producing a seasoning liquid to perform secondary sterilization by heating. However, in the case of the above method, the heat sterilization temperature is high, and the thickener is dissolved or gelatinized. The present inventors have conducted intensive studies to solve this problem, and as a result, the thickener was sterilized in advance without dissolving or gelatinizing, and the other components and the thickener subjected to the normal sterilization process were dissolved. Alternatively, it has been found that a seasoning liquid containing a thickener and thickening by heating can be obtained in a sufficiently sterilized state by a production method of mixing at a temperature at which gelatinization does not occur. That is, the second invention of the present application is a method for producing a seasoning liquid composition which thickens by heating, characterized by mixing a seasoning and a thickener at a temperature at which the thickener does not dissolve or gelatinize.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. The thickener used in the present invention is a seaweed extract such as carrageenan, alginate, agar; a plant seed mucilage such as guar gum, tamarind gum, locust bean gum, tara gum, and cassia gum; a plant sap mucilage such as tragacanth gum and karaya gum Viscous substances of plant fruits such as pectin; thickening polysaccharides such as xanthan gum, scleroglucan, gellan gum, etc., and animal proteins such as gelatin; cellulose and its derivatives; potato, wheat, corn and other foods All starches,
Any thickener that can be used as a food may be used. In addition, the thickener referred to herein includes flour, corn flour, waxy flour, and all other starches that can be used as food, including starch having a thickening property. Among all these thickeners, starches, particularly potato starch, are preferred. Thickeners used in the present invention are those obtained by coating the above-mentioned thickeners with fats and oils or surfactants, or phosphoric acid crosslinking treatment, wet heat treatment, dry heat treatment, etc., and processed by any known processing method. It may be something. The amount of the thickener is not particularly limited,
0.01 to 60% by weight, preferably 0.05 to 40% by weight in the seasoning liquid composition
%, More preferably 0.1 to 20% by weight.

[0006] The ingredients constituting the seasoning used in the present invention vary depending on the type of dish, and are not particularly limited.
Soy sauce, miso, vinegar, liquor, salt, other inorganic salts, sugar, chemical seasonings, extracts, spices, oyster sauce, bean plate sauce, sugar beet sauce, liquid sugar, mirin, oils and fats, organic acids, juice, green onions, ginger, etc. Vegetables, surfactants, food coloring, etc.

[0007] The production method of the present invention comprises the steps of:
It is characterized by mixing at a temperature at which the thickener does not dissolve or gelatinize. Also, when sterilization is required, a thickener that has been sterilized or sterilized under conditions that do not gelatinize or dissolve,
What is necessary is just to mix separately with the seasoning liquid composition components other than the thickener pasteurized by a conventional method at a temperature at which the thickener is not dissolved or gelatinized, and then manufactured. Here, the state that does not dissolve or gelatinize means that the composition exists in a state that does not substantially increase the viscosity. In addition, since the thickener may be used for the purpose of adjusting the viscosity of the seasoning, a part thereof may be dissolved or gelatinized. The method for disinfecting the thickener referred to in the present invention is not particularly limited, and can be dry heat sterilization by microwave treatment or infrared treatment, gas sterilization such as ethylene oxide, a seasoning liquid compounding component containing an organic acid (vinegar, lemon juice, etc.). ) Pasteurization in,
Any known sterilization method such as sterilization with superheated steam or gamma ray irradiation may be used.

[0008] In the seasoning liquid composition obtained by the production method of the present invention, the thickener is not dissolved or thickened in the seasoning, but exists in a dispersed state. Here, the dispersed state does not mean that the particles are always completely dispersed. In short, even if they are separated at the time of use or are slightly aggregated, they may be in a dispersed state just by shaking them normally. The properties of the seasoning liquid composition obtained by the production method of the present invention are not particularly limited, and may be in the form of a high-viscosity paste such as miso or mayonnaise, and then dispersed in water to obtain a low-viscosity state. It may be used, but from the viewpoint of handling, the viscosity (25 ° C)
It is desirable that it is 10000 cp or less, more preferably 5000 cp or less, especially 3000 cp or less. The viscosity mentioned here is 1 at 30 rpm using a rotor No. 4 with a BL viscometer manufactured by Tokyo Keiki Co., Ltd.
It is a value measured after rotating for minutes.

[0009] The seasoning liquid composition of the present invention has a low viscosity and good fluidity as it is, and after heating at 90 ° C for 30 minutes for the initial purpose of thickening and thickening during cooking. Viscosity (25 ° C) is the viscosity of the composition before heating (25 ° C)
Must be at least twice, more preferably at least five times. Further, the final viscosity after heating is preferably from 1,000 to 50,000 cp, although it varies depending on the target dish.
Here, the viscosity after heating means that after heating at 90 ° C. for 30 minutes, 25
It is a value measured after cooling to ° C. The seasoning liquid composition thus obtained is filled in a container.

[0010]

[Cooking mapo tofu]

<Seasoning liquid formulation> Formulation A Formulation B Hatcho miso 22 parts 22 parts Rich soy sauce 20 parts 20 parts Glucose fructose liquid sugar 20 parts 20 parts Bean soy sauce 5 parts 5 parts Garlic mince 5 parts 5 parts Chicken extract 3 parts 3 parts Tomato paste 4 Part 4 parts Ginger mince 2 parts 2 parts Salt 2 parts 2 parts Powdered pepper 1 part 1 part Sodium glutamate 1 part 1 part Water 9 parts 15 parts Potato starch 6 parts ── ───────────── １００ 100 parts 100 parts <Method for producing seasoning liquid> (Example 1) In formulation A, components except for potato starch were mixed, and heated at 90 ° C for 30 minutes, After cooling to 40 ° C., potato starch was added to obtain a seasoning liquid. Viscosity of this seasoning liquid (Co., Ltd.)
Using rotor No. 4 with BL type viscometer manufactured by Tokyo Keiki, 30
Rotate at rpm for 1 minute and measure at 25 ° C. Was 350 cp. (Comparative Example 1) In Formulation B, mix all components and at 90 ° C
Heat treatment was performed for 30 minutes to obtain a seasoning liquid. The viscosity of this seasoning liquid is 30
It was 0cp. (Comparative Example 2) In the formulation A, all the components were mixed and mixed at 90 ° C.
Heat treatment was performed for 30 minutes to obtain a seasoning liquid. The viscosity of this seasoning liquid is 14
It was 000cp. Comparative Example 3 The same seasoning liquid as in Comparative Example 1 was used. <Cooking method> (Example 1, Comparative examples 1 and 2) 100 g of ground pork, 1/3 chopped leek, 1 ginger, 1 piece of garlic, fried in a frying pan laid with 30 g of oil, and 1 tofu 60 g of each of the above seasonings was added, and the mixture was boiled to cook mapo tofu. (Comparative Example 3) 100 g of ground pork, 1/3 chopped leek, 1 piece of ginger and 1 piece of garlic are fried in a frying pan lined with 30 g of oil, and then 1 tofu and 60 g of the above seasoning liquid are added, and then boiled. 3 g of potato starch dissolved in 10 g was added, thickened, and the mapo tofu was cooked. <Evaluation> The ease of handling the seasoning liquid, the workability during cooking, and the quality of cooking were evaluated using Example 1 as a reference (all good). In addition, ten taste panels evaluated the mapo tofu made by the above four kinds of methods, and selected the ones considered to be the most delicious. Table 1 shows the results.

[0011]

[Table 1]

Example 2 In the seasoning composition of Example 1, 10 parts of corn starch was used instead of 6 parts of potato starch. When cooking was carried out in the same manner as in Example 1 using this seasoning liquid, the evaluation was all good as in Example 1, and the evaluation with the taste panel was also the same as in Example 1. Example 3, Comparative Examples 4 to 6 [Cooking of Chinja-Ro-su] <Containing seasoning liquid> Formulation C Formulation D Dark soy sauce 35 parts 35 parts Glucose fructose liquid sugar 25 parts 25 parts Oyster sauce 10 parts 10 parts Pork extract 6 parts 6 parts Chicken extract 5 parts 5 parts Salt 2 parts 2 parts Sodium glutamate 2 parts 2 parts Garlic mince 2 parts 2 parts Ginger mince 2 parts 2 parts Spices 1 part 1 part Water 2 parts 10 parts Potato starch 8 parts ── ───── １００ 100 parts 100 parts <Method for producing seasoning liquid> (Example 3) In formulation C, components except potato starch were mixed, and 90 parts were mixed. After heating at 30 ° C. for 30 minutes and cooling to 40 ° C., potato starch was added to obtain a seasoning liquid. The viscosity of this seasoning liquid is 300cp
Met. (Comparative Example 4) In Formulation D, all components were mixed, and the mixture was heated at 90 ° C.
Heat treatment was performed for 30 minutes to obtain a seasoning liquid. The viscosity of this seasoning liquid is 20
It was 0cp. (Comparative Example 5) In the composition C, all the components were mixed and the mixture was heated at 90 ° C.
Heat treatment was performed for 30 minutes to obtain a seasoning liquid. The viscosity of this seasoning liquid is 20
It was 000cp. Comparative Example 6 The same seasoning liquid as in Comparative Example 4 was used. <Cooking method> (Example 3, Comparative examples 4, 5) 5 peppers, 2 beef thighs
After cutting 00 g into shreds and frying in a frying pan lined with 30 g of oil, 30 g of each of the above seasonings was entangled to finish, and the chinja roux was cooked. (Comparative Example 6) Beef thighs were sprinkled with starch, prepared, and then cooked in the same manner as in Example 3. <Evaluation> The labor of preparation, the ease of handling the seasoning liquid, the workability during cooking, and the quality of cooking were evaluated based on Example 3 (good in all cases). Table 2 shows the results. In addition, ten taste panels evaluated the chinja roux-su prepared by the above four methods, and selected the ones that were considered the most delicious. Table 2 shows the results.

[0013]

[Table 2]

Example 4 In the seasoning composition of Example 3, 12 parts of tapioca starch was used instead of 8 parts of potato starch. When cooking was carried out in the same manner as in Example 3 using this seasoning liquid, the evaluation was good in all cases as in Example 3. Example 5 In the seasoning liquid composition of Example 3, potato starch 8
Parts instead of 0.5 parts xanthan gum, 7.5 parts corn starch
Parts were used. When cooking was carried out in the same manner as in Example 3 using this seasoning liquid, the evaluation was good in all cases as in Example 3.

Embodiment 6 <Method for producing seasoning liquid> In Formulation E, 2 parts of potato starch and components other than potato starch were mixed, heat-treated at 90 ° C for 30 minutes, cooled to 40 ° C, and 3 parts of potato starch was added. Obtained. The viscosity of this seasoning liquid was 1500 cp. <Cooking method and evaluation> Beef loin sliced sliced meat 200g
Was baked in a frying pan, the above-mentioned seasoning liquid (drip) was applied to the meat for finishing, and the meat was further baked so as to entangle the meat and the drip.
As a result, since the seasoning liquid has a low viscosity, it is easy to sprinkle on meat and has good workability, and it is easy to be entangled with meat.Furthermore, the finished grilled meat has shiny and glossy meat surface due to the effect of thickening, and the texture of meat Was also soft and very good.

Embodiment 7 <Method for producing seasoning liquid> In Formulation F, ingredients except potato starch were mixed, heated at 90 ° C for 30 minutes, cooled to 40 ° C, and then added with potato starch to obtain a seasoning liquid. The viscosity of this seasoning liquid was 350 cp. <Cooking method and evaluation> 400 ml of boiling water and 5 seasonings
Add 0ml, stir gently, then melt one egg,
I got egg soup. The soup is moderately thickened,
The egg soup had a good texture without any trouble during the operation.

<Manufacturing and Cooking Evaluation of Sterilized Liquid for Pepper Meat after Sterilization> An example in which sterilization is required for reasons such as storage after manufacture will be described below. (Production of seasoning liquid) Example 8 In the above-mentioned Formulation G, lemon juice and potato starch were heated and mixed at 55 ° C. for 2 hours to sterilize the starch. Heat and stir the ingredients at 90 ° C for 30 minutes, excluding lemon juice and potato starch.
Mix until the temperature has dropped and pasteurized lemon juice and starch,
Furthermore, secondary sterilization was performed at 60 to 65 ° C. for 1 hour to produce a seasoning liquid for green pepper meat. Reference Example 1 The blending component G was mixed at room temperature to produce a seasoning liquid for green pepper meat. (Measurement of Number of Bacteria in Seasoning Solution) Measurement Method The number of bacteria remaining in the obtained seasoning solution was measured. Seasoning liquid
0.1cc or a solution prepared by diluting the seasoning solution 10 times with sterilized 0.9% saline.Attach 0.1cc to the medium using a 90 × 15mm shallow sterile petri dish and spread it all over with a cone large stick. After storing at 30 ° C., the number of general viable bacteria, the number of fungi, and the number of coliforms were measured from the number of colonies generated in the medium. The medium is
Three types of standard agar medium (for measuring general viable bacteria), GP agar medium (for measuring fungi), and desoxycholate medium (for measuring coliform bacteria) were used. -Bacteria count measurement results In Reference Example 1 where no sterilization treatment was performed, general viable bacteria and fungi were detected, but in Example 8 where the sterilization treatment was performed, none of them was detected.

[0018]

[Table 3]

(Cooking evaluation) 5 peppers, 200 beef thighs
g, and the mixture was fried in 50 g of oil. Then, 30 g of the seasoning liquid produced in Reference Example 1 and Example 8 was entangled to finish to produce a green pepper meat thread. As a result, it was easy to cook, and the finished dish was well-thickened.

Example 9 In Example 8, 8 parts of corn starch was used instead of 5 parts of potato starch. No bacteria were detected in the seasoning liquid after the preparation, and even in the evaluation of cooking, it was easy to cook, and the finished dish was well-thickened.

<Production and Cooking Evaluation of Seasoning Liquid for Mapo Tofu> [Example 10] (Production and evaluation) 90 ° C. of seasoning liquid components other than potato starch
After heating and stirring for 30 minutes at room temperature, the temperature was lowered to 65 ° C., mixed with potato starch subjected to microwave sterilization, and further subjected to secondary sterilization at 65 ° C. for 1 hour to produce a seasoning liquid for mapo tofu. In addition, fry 150g minced pork, 1/3 chopped green onion, 1 piece of ginger and 1 piece of garlic in a frying pan covered with 45g of oil, then add tofu 1
80 g of the seasoning liquid for Mabo tofu and 80 g of water, which had been prepared, were added and boiled to prepare Mabo tofu. No bacteria were detected in the seasoning liquid after the preparation, the cooking was easy to cook in the evaluation of cooking, and the finished dish was thickened well, and a good mapo tofu was obtained.

<Production and Evaluation of Paste-Type Mabo Tofu Seasoning Liquid> Example 11 (Production and evaluation) 90 ° C. of seasoning liquid components other than potato starch
After heating and stirring for 30 minutes at room temperature, the temperature was lowered to 65 ° C., mixed with potato starch subjected to microwave sterilization, and further subjected to secondary sterilization at 65 ° C. for 1 hour to produce a seasoning liquid paste for mapo tofu. Its viscosity was 35000 cp at 25 ° C. Since the paste has a high viscosity, use a BH type viscometer manufactured by Tokyo Keiki Co., Ltd.
The measurement was performed by using a rotor No. 7 and rotating at 20 rpm for 1 minute. In addition, fry 150g minced pork, 1/3 chopped green onion, 1 piece of ginger and 1 piece of garlic in a frying pan lined with 45g of oil, dissolve 50g of the seasoning liquid paste in 110g of water, and add tofu 1
Cooked together with the cho to make mapo tofu. No bacteria were detected in the seasoning liquid after the preparation, and the finished dish was thickened well, and a good mapo tofu was obtained.

 ──────────────────────────────────────────────────の Continued on the front page (72) Inventor: Akira Shigeta, Kao Co., Ltd., Kasumi-gun, Kashima-gun, Ibaraki Pref.

Claims (10)

[Claims] 1. A seasoning liquid composition which contains a seasoning and a thickener, and which is thickened by heating. 2. A seasoning liquid composition containing a seasoning and a thickener, wherein the viscosity (25 ° C.) after heating the composition at 90 ° C. for 30 minutes is such that the viscosity of the composition before heating (25 ° C.) 25 ° C.) or more. 3. The seasoning liquid composition according to claim 1, further comprising a thickener that is present in a dispersed state without being dissolved or gelatinized in the composition. 4. The viscosity (25 ° C.) of the seasoning liquid composition before heating.
The seasoning liquid composition according to any one of claims 1 to 3, which has a viscosity of 10,000 cp or less. 5. The seasoning liquid composition according to claim 1, wherein the thickener contained is one or more of starches and / or polysaccharide thickeners. 6. The seasoning liquid composition according to claim 1, wherein the thickener contained is one or more of starches. 7. A method for producing a seasoning liquid composition which is thickened by heating, comprising mixing a seasoning and a thickener at a temperature at which the thickener does not dissolve or gelatinize. 8. The method for producing a seasoning liquid composition according to claim 7, wherein the seasoning contained is sterilized or sterilized. 9. The method for producing a seasoning liquid composition according to claim 7, wherein the thickener contained is sterilized or sterilized under conditions that do not cause gelatinization or dissolution. 10. The seasoning liquid composition according to claim 7, wherein the thickener contained is sterilized or sterilized at a temperature at which gelatinization or dissolution does not occur in a solution containing an organic acid. Manufacturing method.