JPH11103813A - Seasoning material and processed food by using the same - Google Patents
Seasoning material and processed food by using the sameInfo
- Publication number
- JPH11103813A JPH11103813A JP9265736A JP26573697A JPH11103813A JP H11103813 A JPH11103813 A JP H11103813A JP 9265736 A JP9265736 A JP 9265736A JP 26573697 A JP26573697 A JP 26573697A JP H11103813 A JPH11103813 A JP H11103813A
- Authority
- JP
- Japan
- Prior art keywords
- oil
- sauce
- solid
- water
- seasoning
- 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.)
- Granted
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、グラタン、ハンバ
ーグ、タコ焼き、シューマイ、コロッケ、トンカツ、中
華まんじゅう、調理パン、おにぎり、巻寿司などの内部
に、具材と共に或は具材として配置させるための調味材
に関する。また、この調味材を用いた加工食品に関す
る。BACKGROUND OF THE INVENTION The present invention relates to a method for arranging ingredients together with or as ingredients in gratin, hamburger steak, octopus grilled, shomai, croquette, tonkatsu, Chinese bun, cooking pan, rice ball, maki sushi, etc. Concerning seasonings. In addition, the present invention relates to a processed food using the seasoning.
【０００２】[0002]
【従来技術及び発明が解決しようとする課題】本出願人
は、先に、常温固体で加温すると融けてペースト状にな
る固形上掛けソースを開発した（特願平９−３７２９８
号）。この固形ソースはブロック状、碁石状、星形状、
シート状、短冊状、球状、水滴状、スライス状、スティ
ック状、などに成形して、例えばエビなどの具の上に乗
せ衣を付けてフライすると、具を包むように加熱残り
し、油が分離して衣にしみこむようなことがない。その
ため、魚やエビの上にこの固形ソースを乗せ次いで衣を
付けてフライし、冷凍するなどして冷凍食品に好適に利
用できる。そして、消費者がこの冷凍食品を電子レンジ
にかけて加熱して食すると、固形ソースが口の中でトロ
ッとした食感を示す。2. Description of the Related Art The present applicant has previously developed a solid topping sauce which melts into a paste when heated with a solid at room temperature (Japanese Patent Application No. 9-37298).
issue). This solid sauce has a block shape, a stone shape, a star shape,
Formed into sheets, strips, spheres, water drops, slices, sticks, etc., put on a dish such as shrimp and put on a batter and fry. There is no such thing as penetrating into clothes. Therefore, the solid sauce can be put on fish and shrimp, then put on a batter, fried, frozen and the like, and can be suitably used for frozen foods. Then, when the consumer heats the frozen food in a microwave oven and eats it, the solid sauce shows a sloppy texture in the mouth.
【０００３】更に、本出願人らは、タコ、エビ、イカな
どの水産物、ベーコン、ハムなどの畜産物、ナッツ類、
フルーツ果肉などの農産物の切断したものなどの具材の
周囲に、常温固体で加温すると融けてペースト状になる
ソースを配してなる固形ソースを開発した（特願平９−
１８８２４４号）。この固形ソースは円柱状、立方体
状、直方体状、球状、半球状、釣鐘状など種々の形状に
成形できる。この固形ソースを食材で包んで、或いはこ
の固形ソースを食材の上にのせて、或いはこの固形ソー
スを食材の間に挟んで、或いは食材と固形ソースを組み
合わせて衣をまぶして、焼いたり、蒸したり、揚げた
り、電子レンジで加熱することによって、食材に具材の
味とソースの味を同時に付与することが出来る。また、
上記の固形ソースは、長期間冷凍した後に解凍しても、
乳化状態がこわれなく、また電子レンジにかけたときに
食品の風味、食感を損ねることはない。[0003] Further, the present applicants have developed marine products such as octopus, shrimp and squid, livestock products such as bacon and ham, nuts,
Developed a solid sauce consisting of ingredients that are cut from agricultural products such as fruit pulp, etc., and which are melted and pasted when heated with room-temperature solids (Japanese Patent Application No. Hei 9-1997).
188244). The solid sauce can be formed into various shapes such as a column, a cube, a rectangular parallelepiped, a sphere, a hemisphere, and a bell. Wrap the solid sauce with food, or place the solid sauce on the food, sandwich the solid sauce between the food, or combine the food with the solid sauce, and coat, bake or steam. By frying, frying, or heating in a microwave, the taste of the ingredients and the taste of the sauce can be imparted to the ingredients at the same time. Also,
Even if the above solid sauce is thawed after long freezing,
It does not break the emulsified state and does not impair the flavor and texture of the food when placed in a microwave oven.
【０００４】[0004]
【発明が解決しようとする課題】ところが、上記の成形
された固形ソースは固形ソース同士がくっつき易く、取
扱い時に不都合を来すことがある。本発明は、これらの
固形ソースを加工し、固形ソース同士をくっつきにくく
し、しかも更に調味効果を向上させた調味材を提供する
ことを目的とする。However, in the above-mentioned molded solid sauce, the solid sauces are liable to stick to each other, which may cause inconvenience in handling. An object of the present invention is to provide a seasoning in which these solid sauces are processed so that the solid sauces are hardly adhered to each other and the seasoning effect is further improved.
【０００５】[0005]
【課題を解決するための手段】すなわち本発明は、常温
固体で調理時の加熱によってペースト状になる固形ソー
スの周囲に調味粉体を付着させてなる調味材である。上
記の常温固体で調理時の加熱によってペースト状になる
固形ソースは、油脂５〜４０重量％、水４０〜７５重量
％、ゼラチン、寒天、グルコマンナン及びジェランガム
から選ばれた１種又は２種以上０．２〜１０重量％並び
に卵黄２〜１０重量％を含む水中油型エマルジョンが好
ましい。また本発明は、具材を入れた上記固型ソースの
周囲に調味粉体を付着させてなる調味材である。この調
味材は、円柱状、立方体状、直方体状、球状、半球状、
釣鐘状、チップ状、スライス状などの形状であり、加工
食品の調味に用いられ、特に冷凍食品の調味に適する。That is, the present invention is a seasoning comprising a seasoning powder adhered around a solid source which is solid at room temperature and becomes paste-like by heating during cooking. The solid sauce that becomes a paste by heating at the time of cooking at the above-mentioned ordinary temperature solid is one or more selected from fats and oils 5 to 40% by weight, water 40 to 75% by weight, gelatin, agar, glucomannan and gellan gum. Oil-in-water emulsions containing 0.2 to 10% by weight and 2 to 10% by weight of egg yolk are preferred. Further, the present invention is a seasoning obtained by attaching a seasoning powder around the solid sauce containing the ingredients. This seasoning is cylindrical, cubic, rectangular, spherical, hemispherical,
It has a bell shape, chip shape, slice shape and the like, and is used for seasoning processed foods, and is particularly suitable for seasoning frozen foods.
【０００６】[0006]
【発明の実施の形態】本発明について詳しく説明する。
先ず本発明で用いる固形ソースについて説明する。この
固形ソースは、常温固体で調理時の加熱によってペース
ト状になるソース、すなわち約３０℃以下の加熱しない
状態で固体を呈するソースである。この固形ソースは調
理時の加熱、調理の対象によって異なるが、約３５℃以
上の加熱によってペースト状になるものであり、例えば
蒸したり、焼いたりするなどの加熱によってペースト状
に変化するものである。特にトロッとしたペースト状に
なるものが好ましい。また、口に入れて咀嚼する間にペ
ースト状になるものが好ましい。ここで言う調理時の加
熱とは、固形ソースそのものを直火で焼く方法以外の加
熱であればどのような方法による加熱でもよい。例え
ば、固形ソースを食材で包んで、或は固形ソースを食材
の上にのせて、或は固形ソースを食材の間に挾んで、或
は食材と固形ソースを組合せ衣をまぶして、焼いたり、
蒸したり、揚げたり、電子レンジで加熱する方法などが
挙げられる。DETAILED DESCRIPTION OF THE INVENTION The present invention will be described in detail.
First, the solid sauce used in the present invention will be described. This solid sauce is a sauce which becomes a paste by heating at the time of cooking at a normal temperature solid, that is, a sauce which exhibits a solid at about 30 ° C. or less without heating. This solid sauce changes into a paste by heating at about 35 ° C. or higher, although it varies depending on the object to be heated and cooked during cooking, and changes into a paste by heating such as steaming or baking. . In particular, a thing which becomes a paste-like paste is preferable. Further, it is preferable that the material be turned into a paste during chewing in the mouth. The heating at the time of cooking mentioned above may be heating by any method other than a method of baking the solid sauce itself with an open flame. For example, wrapping a solid sauce with food, placing a solid sauce on the food, sandwiching the solid sauce between the foods, or covering the food with the solid sauce and putting on a batter,
Examples of the method include steaming, frying, and heating in a microwave oven.
【０００７】本発明で用いる固形ソースは、油脂を水中
に乳化させた水中油型エマルジョンである。本発明で用
いる油脂としては、大豆油、ナタネ油、コーン油、綿実
油、落花生油、パーム油、ヤシ油、サル脂、シア脂、パ
ーム核油、魚油、ラード、牛脂、乳脂、からし油等の動
植物性油脂及びそれらの硬化油又は分別油、エステル交
換油など適宜に使用することができ、また、固体脂と液
体油などと混合した配合油も使用できる。水中油型エマ
ルジョンとした後の冷却固化時の冷却速度を速くした
り、固化したソースの固さをかたくするには硬化油又は
固形脂を使用するのが好ましい。また、加温調理時に特
に好ましいトロッとしたペースト状になる固形ソースを
得るには、炭素数２０〜２４の長鎖脂肪酸を含有する油
脂、例えばナタネ油、魚油、落花生油、からし油、サル
脂、或はこれらの硬化油、分別油、エステル交換油など
を使用するか、又は炭素数２０〜２４の部分が多い分別
油を配合するのがよい。この炭素数２０〜２４の長鎖脂
肪酸の配合割合は固形ソースの全組成中好ましくは０．
１〜２０重量％、更に好ましくは０．１〜１０重量％で
ある。The solid sauce used in the present invention is an oil-in-water emulsion obtained by emulsifying fats and oils in water. Examples of the fats and oils used in the present invention include soybean oil, rapeseed oil, corn oil, cottonseed oil, peanut oil, palm oil, coconut oil, monkey fat, shea butter, palm kernel oil, fish oil, lard, beef tallow, milk fat, mustard oil and the like. Animal and vegetable oils and fats and their hardened or fractionated oils, transesterified oils and the like can be used as appropriate, and blended oils mixed with solid fats and liquid oils can also be used. It is preferable to use a hardened oil or a solid fat in order to increase the cooling rate at the time of cooling and solidifying after making the oil-in-water emulsion, or to harden the solidified sauce. In addition, in order to obtain a solid sauce which is particularly preferable as a sloppy paste during heating cooking, fats and oils containing long chain fatty acids having 20 to 24 carbon atoms, such as rapeseed oil, fish oil, peanut oil, mustard oil, monkey oil, It is preferable to use fats or hardened oils thereof, fractionated oils, transesterified oils, etc., or to blend fractionated oils having a large portion of 20 to 24 carbon atoms. The proportion of the long-chain fatty acid having 20 to 24 carbon atoms is preferably 0.1% in the total composition of the solid sauce.
It is 1 to 20% by weight, more preferably 0.1 to 10% by weight.
【０００８】また、油脂として炭素数２０以上の飽和脂
肪酸１残基と不飽和脂肪酸２残基からなるトリグリセリ
ドを含有させることによって、固形ソースの耐冷凍性、
耐マイクロ波加熱（電子レンジ加熱）を向上させること
ができる。更にその構成脂肪酸残基が炭素数２０以上の
飽和脂肪酸１残基及び不飽和脂肪酸２残基であるトリグ
リセリドの配合割合は、固形ソースの全組成中０．５重
量％以上、好ましくは１．５重量％以上にするのが好ま
しい。炭素数２０以上の飽和脂肪酸としてはアラキン
酸、ベヘン酸、リグノセリン酸などが用いられる。ま
た、不飽和脂肪酸としてはオレイン酸、リノール酸、リ
ノレン酸などが用いられ特に制限はない。このときの炭
素数２０以上の脂肪酸残基の結合位置は、トリグリセリ
ドのα位、β位のいずれでもよい。炭素数２０以上の飽
和脂肪酸を含有するトリグリセリドは、菜種油、落花生
油、魚油、サル脂、からし油、マンゴ脂などであるが、
これらの油脂には、炭素数２０以上の飽和脂肪酸１残基
と不飽和脂肪酸２残基からなるトリグリセリドは、高々
１．１重量％程度しか含まれていない。固形ソース中の
油脂の配合量は５〜４０重量％なので、天然に存在する
油脂をそのまま用いた場合には、炭素数２０以上の飽和
脂肪酸１残基と不飽和脂肪酸２残基からなるトリグリセ
リドは高々０．０５５〜０．４４重量％しか固形ソース
に含まれない。そのため、上記トリグリセリドを固形ソ
ースの全組成中０．５重量％以上含ませるには、天然に
存在する油脂をそのまま使用することができない。[0008] Further, by containing a triglyceride comprising one residue of a saturated fatty acid having 20 or more carbon atoms and two residues of an unsaturated fatty acid as an oil or fat, the freezing resistance of the solid source can be improved.
Microwave heating (microwave oven heating) can be improved. Furthermore, the compounding ratio of the triglyceride whose constituent fatty acid residue is one saturated fatty acid residue having 20 or more carbon atoms and two unsaturated fatty acid residues is 0.5% by weight or more, preferably 1.5% by weight in the whole composition of the solid source. It is preferable that the content be not less than% by weight. As the saturated fatty acid having 20 or more carbon atoms, arachiic acid, behenic acid, lignoceric acid and the like are used. As the unsaturated fatty acid, oleic acid, linoleic acid, linolenic acid and the like are used, and there is no particular limitation. At this time, the bonding position of the fatty acid residue having 20 or more carbon atoms may be either the α-position or the β-position of triglyceride. Triglycerides containing saturated fatty acids having 20 or more carbon atoms are rapeseed oil, peanut oil, fish oil, monkey fat, mustard oil, mango fat, and the like.
These fats and oils contain at most only about 1.1% by weight of a triglyceride comprising one residue of a saturated fatty acid having 20 or more carbon atoms and two residues of an unsaturated fatty acid. Since the amount of fats and oils in the solid sauce is 5 to 40% by weight, when a naturally occurring fats and oils is used as it is, a triglyceride comprising one residue of a saturated fatty acid having 20 or more carbon atoms and two residues of an unsaturated fatty acid is At most 0.055-0.44% by weight is contained in the solid sauce. Therefore, in order to contain the triglyceride in an amount of 0.5% by weight or more in the total composition of the solid sauce, it is not possible to use a naturally occurring fat or oil as it is.
【０００９】したがって、上記の特定のトリグリセリド
を固形ソースの全組成中０．５重量％以上含有させるに
は、菜種油、落花生油、魚油、サル脂、からし油、マン
ゴ脂を分別して低融点部分を使用するか、またはこれら
の油脂をエステル交換するか、或いは合成により、炭素
数２０以上の飽和脂肪酸１残基と不飽和脂肪酸２残基か
らなるトリグリセリドの濃度が油脂中に１．２５重量％
以上になるようにして使用する。勿論、本発明では上記
のような方法で製造された炭素数２０以上の飽和脂肪酸
１残基と不飽和脂肪酸２残基からなるトリグリセリドを
含有する油脂のみを使用してもよいし、他の食用油脂と
混合して炭素数２０以上の飽和脂肪酸１残基と不飽和脂
肪酸２残基からなるトリグリセリドを１．２５％以上油
脂中に含有させてもよい。この時混合する他の食用油脂
に制限はなく、オリーブ油、大豆油、コーン油、綿実
油、ヤシ油、パーム核油、パーム油、ラード、牛脂、乳
脂等の動植物製油及びこれらの硬化油、分別油、エステ
ル交換油等が挙げられる。Therefore, in order to make the above-mentioned specific triglyceride 0.5% by weight or more in the total composition of the solid sauce, rapeseed oil, peanut oil, fish oil, monkey fat, mustard oil and mango fat are separated to obtain a low melting point part. Or by transesterifying these fats or oils, or by synthesis, the concentration of triglyceride consisting of one residue of a saturated fatty acid having 20 or more carbon atoms and two residues of an unsaturated fatty acid is 1.25% by weight in the fat or oil.
Use as described above. Of course, in the present invention, only fats and oils containing triglycerides comprising one residue of a saturated fatty acid having 20 or more carbon atoms and two residues of an unsaturated fatty acid produced by the above method may be used, or other edible products may be used. Triglycerides consisting of one residue of a saturated fatty acid having 20 or more carbon atoms and two residues of an unsaturated fatty acid may be mixed in the fat or oil in an amount of 1.25% or more in the fat or oil. There are no restrictions on other edible oils and fats to be mixed at this time, and olive oil, soybean oil, corn oil, cottonseed oil, coconut oil, palm kernel oil, palm oil, lard, beef tallow, milk fat and other animal and vegetable oils and their hardened oils, fractionated oils And transesterified oils.
【００１０】また、冷凍されて消費者に供給される食品
の場合には、本発明の固形ソースを作る原料油脂とし
て、上記の炭素数２０以上の飽和脂肪酸１残基と不飽和
脂肪酸２残基とからなるトリグリセリドを含有する油脂
を用い、このトリグリセリドを固形ソースの全組成中
０．５重量％以上含有させると、この冷凍保存した後解
凍しても乳化が破壊され油分離を生じることがないとい
う耐冷凍性に優れ、また電子レンジで加熱しても急激な
温度上昇現象を発生することなく、水中乳化脂の物性を
保持し、風味、食感も損なわれることがないという耐マ
イクロ波加熱性に優れたソースが得られる。[0010] In the case of foods that are supplied to consumers after being frozen, the above-mentioned one or more residues of saturated fatty acids having 20 or more carbon atoms and two residues of unsaturated fatty acids are used as raw material fats and oils for forming the solid sauce of the present invention. When an oil or fat containing a triglyceride consisting of the following is used, and the triglyceride is contained in an amount of 0.5% by weight or more in the total composition of the solid sauce, the emulsion is destroyed even after thawing after frozen storage and oil separation does not occur. Microwave heating that retains the physical properties of emulsified fat in water without causing a rapid temperature rise phenomenon even when heated in a microwave oven, and does not impair the flavor and texture. A sauce with excellent properties can be obtained.
【００１１】本発明で用いる固形ソースは水中油型エマ
ルジョンであり、油脂の配合量は５〜４０重量％、好ま
しくは１５〜３５重量％である。５重量％未満では、常
温固化しにくく、また４０重量％を越えるとソースとし
て油っこくなり好ましくない。水の配合量は４０〜７５
重量％、好ましくは４５〜６０重量％である。ここでい
う水には、水中油型エマルジョンの水相の調合時に配合
する水の他に、乳化する前に使用した材料に由来する水
分、例えば酢、卵黄、トマトケチャップ、ソース、シロ
ップ中に含有する水分も含まれる。この水の配合割合が
４０重量％未満では固形ソースをマイクロ波加熱したと
きに品温が上がり過ぎ、エマルジョンが破壊し、油分離
を起こし、その結果固化、コゲなどが発生し好ましくな
い。また水の配合割合が７５重量％を越えると固形ソー
スの固さを保持しにくくなり、また味が薄くなってしま
うので好ましくない。The solid sauce used in the present invention is an oil-in-water emulsion, and the amount of the fat is 5 to 40% by weight, preferably 15 to 35% by weight. If it is less than 5% by weight, it hardly solidifies at room temperature, and if it exceeds 40% by weight, it becomes oily as a sauce, which is not preferable. The amount of water is 40-75
%, Preferably 45-60% by weight. In the water referred to here, in addition to the water to be mixed at the time of preparing the aqueous phase of the oil-in-water emulsion, water derived from the material used before emulsification, such as vinegar, egg yolk, tomato ketchup, sauce, and syrup is contained. Also contains moisture. If the mixing ratio of the water is less than 40% by weight, the temperature of the solid sauce becomes too high when the solid source is microwave-heated, the emulsion is broken, oil separation occurs, and as a result, solidification and kogation are generated, which is not preferable. On the other hand, if the mixing ratio of water exceeds 75% by weight, it is difficult to maintain the hardness of the solid sauce, and the taste becomes unfavorable.
【００１２】固形ソースに配合するゼラチンとしては、
コラーゲンを水と長時間煮沸して製造した常用のものが
使用できる。また寒天としては原料海藻を熱水で抽出
し、抽出液を濃縮し、その後冷却して凝固させ、更に凍
結、融解させ乾燥させた常用のものが使用できる。また
グルコマンナンとしては、通称こんにゃくいもの塊茎を
乾燥後粉砕した常用のものが使用できる。ジェランガム
としてはpseudomonas elodeaが菌体外に産出する多糖類
を脱アセチル化したものが使用できる。ゼラチン、寒
天、グルコマンナン、ジェランガムは、それぞれ単独又
は併用して使用する。このゼラチン、寒天、グルコマン
ナン、ジェランガムはソースを常温で固形状にするため
である。そして、これらゼラチン、寒天、グルコマンナ
ン、ジェランガムを加熱溶解した水溶液を水相とし、こ
れに加温した油脂を乳化させた乳化物は、常温に冷却す
ると固化する性質を有し、且つこの固化した乳化物は加
熱によりトロッとしたペースト状になり、加熱残りする
特性を有する。As gelatin to be mixed with a solid sauce,
Conventional collagen produced by boiling collagen with water for a long time can be used. As the agar, a common agar obtained by extracting a raw material seaweed with hot water, concentrating the extract, cooling and coagulating, further freezing, thawing and drying can be used. Further, as glucomannan, a commonly used konjac tuber obtained by drying and pulverizing tubers can be used. Gellan gum that has been deacetylated from a polysaccharide produced extracellularly by pseudodomonas elodea can be used. Gelatin, agar, glucomannan, and gellan gum are used alone or in combination. This gelatin, agar, glucomannan, and gellan gum are for making the sauce solid at room temperature. An aqueous solution obtained by heating and dissolving these gelatin, agar, glucomannan, and gellan gum was used as an aqueous phase, and an emulsion obtained by emulsifying heated fats and oils had the property of solidifying when cooled to room temperature, and this solidified The emulsion has the property of becoming a paste-like paste by heating and remaining unheated.
【００１３】この加熱残りの性質は、ゼラチン、寒天、
グルコマンナン、ジェランガムを溶解した水溶液を水相
とし、加温下で油脂を水中油型に乳化することにより生
じる。しかし、調製した水中油型エマルジョンにゼラチ
ン、寒天、グルコマンナン又はジェランガム及び澱粉の
水溶液を混合し練り合わせた場合には、常温で固化する
ものは得られるが、この固化したものを加熱したときに
油分離が生じてしまいペースト状にならなく、加熱残り
しないので、本発明の所期目的とする固形ソースは得ら
れない。本発明において、ゼラチン、寒天、グルコマン
ナン、ジェランガムの配合量は単独の場合でも或は併用
の場合でも０．２〜１０重量％、好ましくは３〜６重量
％である。０．２重量％より少ないと固化が難しく、１
０重量％より多いと固化強度が大きく、固くなりすぎる
ので好ましくない。[0013] The properties of the remaining heat are gelatin, agar,
An aqueous solution in which glucomannan and gellan gum are dissolved is used as an aqueous phase, and the oils and fats are emulsified into an oil-in-water type under heating. However, when an aqueous solution of gelatin, agar, glucomannan or gellan gum and starch is mixed and kneaded with the prepared oil-in-water emulsion, a product that solidifies at room temperature can be obtained. Separation occurs, the paste does not turn into a paste, and there is no residual heating, so that the intended solid sauce of the present invention cannot be obtained. In the present invention, the amount of gelatin, agar, glucomannan, and gellan gum is 0.2 to 10% by weight, preferably 3 to 6% by weight, either alone or in combination. If it is less than 0.2% by weight, solidification is difficult and 1
If the amount is more than 0% by weight, the solidification strength is high and the solidification becomes too hard, which is not preferable.
【００１４】固形ソースに配合する卵黄は乳化剤の作用
をなす。この卵黄としては、卵黄に加塩或いは加糖した
もの、卵黄を６５℃以上７０℃未満の温度で５分間以上
保持した加熱半変性卵黄、卵黄を豚の膵臓から抽出した
トリプシン、植物を起源とするパパイン、ブロメライ
ン、ペプシン或は黴びや細菌を起源とする各種プロテア
ーゼなどの酵素で酵素処理した酵素処理卵黄、加塩卵黄
を上記のような酵素で酵素処理した卵黄、酵素処理卵黄
に加塩した卵黄、加糖卵黄を上記のような酵素で酵素処
理した卵黄、酵素処理卵黄に加糖した卵黄を用いること
ができる。これら卵黄を単独又は２種以上混合して用い
ることができ、使用量は合計で２〜１０重量％、好まし
くは４〜８重量％である。２重量％より少ないと乳化が
不安定であり、１０重量％より多いと卵風味が強すぎる
ので好ましくない。特に好ましいのは、酵素処理してな
い卵黄と酵素処理した卵黄及び／又は加熱半変性卵黄を
併用したものである。このときの比率としては酵素処理
してない卵黄：酵素処理した卵黄及び／又は加熱半変性
卵黄＝１：９〜３：７である。[0014] Egg yolk incorporated in the solid sauce acts as an emulsifier. Examples of the yolk include salted or sweetened yolk, heated semi-denatured yolk in which the yolk is held at a temperature of 65 ° C. or more and less than 70 ° C. for 5 minutes or more, trypsin extracted from the yolk pancreas, and papain derived from plants. , Bromelain, pepsin or egg yolks treated with enzymes such as molds and various proteases originating from bacteria, enzyme-treated egg yolks, salted yolks, and yolks salted with enzyme-treated egg yolks, and sweetened egg yolks. Can be used in the form of egg yolk treated with an enzyme as described above, or yolk sweetened with enzyme-treated egg yolk. These yolks can be used alone or in combination of two or more, and the total amount used is 2 to 10% by weight, preferably 4 to 8% by weight. If it is less than 2% by weight, emulsification is unstable, and if it is more than 10% by weight, the egg flavor is too strong, which is not preferable. Particularly preferred is a combination of egg yolk that has not been treated with an enzyme and egg yolk that has been treated with an enzyme and / or heated semi-denatured egg yolk. At this time, the ratio of the non-enzyme-treated egg yolk: the enzyme-treated egg yolk and / or the heated semi-denatured egg yolk = 1: 9 to 3: 7.
【００１５】また、所望に応じて固形ソースに配合する
澱粉については特に制限がなく、タピオカ澱粉、コーン
澱粉、ポテト澱粉などであり、この他に酸、アルカリ又
は酵素で処理したり、リン酸架橋処理した化工澱粉など
も使用できる。澱粉を配合すると、固形ソースの流動性
の調整が容易になり、円柱状、立方体状、直方体状、球
状、半球状、釣鐘状などに成形する成形工程が円滑に行
える。また澱粉は、上記の成形時或いは成形物の取り扱
い時の成形物同士の付着阻止作用もある。また、澱粉の
配合量は０．１〜５重量％、より好ましくは２〜４重量
％である。０．１重量％より少ないと上記の付着防止効
果が十分でなく、５重量％より多いと加熱調理時にペー
ストになりにくくなる。The starch to be added to the solid sauce, if desired, is not particularly limited, and includes tapioca starch, corn starch, potato starch, and the like. Treated modified starch can also be used. When the starch is blended, the fluidity of the solid source can be easily adjusted, and the molding process for molding into a columnar shape, a cubic shape, a rectangular parallelepiped shape, a spherical shape, a hemispherical shape, a bell shape, and the like can be smoothly performed. Starch also has the effect of preventing adhesion of the molded products during the above-mentioned molding or during handling of the molded products. The amount of starch is 0.1 to 5% by weight, more preferably 2 to 4% by weight. When the amount is less than 0.1% by weight, the above-mentioned effect of preventing adhesion is not sufficient, and when the amount is more than 5% by weight, it becomes difficult to form a paste during heating and cooking.
【００１６】本発明における、固形ソースには所望によ
り以下のものを配合することができる。すなわち、酢
酸、乳酸、クエン酸、リンゴ酸、酒石酸、アスコルビン
酸、リン酸等の有機、無機酸、或いは果汁、果肉、発酵
乳等の酸味料、更には砂糖、ブドウ糖、液糖、還元糖類
のほかアスパルテームなどのアミノ酸系甘味料などであ
る。その他にソースやケチャップ、香辛料、調味料、シ
ロップも適宜使用できる。これらの配合量は適宜であ
る。また、本発明では乳化安定剤として、キサンタンガ
ム、グアーガム、ローカストビーンガム、カラギーナ
ン、アルギン酸塩等の多糖類を添加配合してもよい。こ
の添加量は０．０１〜１重量％である。この乳化安定剤
は油相、水相のどちらに添加してもよい。In the present invention, the following can be blended into the solid sauce, if desired. That is, organic, inorganic acids such as acetic acid, lactic acid, citric acid, malic acid, tartaric acid, ascorbic acid, and phosphoric acid, or fruit juice, pulp, fermented milk and other acidulants, as well as sugar, glucose, liquid sugar, and reducing sugars. Others are amino acid-based sweeteners such as aspartame. In addition, sauces, ketchups, spices, seasonings, and syrups can be used as appropriate. These blending amounts are appropriate. In the present invention, a polysaccharide such as xanthan gum, guar gum, locust bean gum, carrageenan, or alginate may be added and blended as an emulsion stabilizer. This addition amount is 0.01 to 1% by weight. This emulsion stabilizer may be added to either the oil phase or the aqueous phase.
【００１７】本発明で用いる固形ソースは、ゼラチン、
寒天、グルコマンナン、ジェランガムの１種又は２種以
上、及び卵黄を加熱溶解した水相中に、加温した油脂を
油相として乳化させて水中油型エマルジョンを製造し、
次いで該エマルジョンを冷却することによって製造でき
る。すなわち、ゼラチン、寒天、グルコマンナン、ジェ
ランガムの１種又は２種及び卵黄を水に分散し、加熱溶
解して水相を調製する。油相には油脂を用いるが、加温
状態で乳化させる。乳化操作は、水相及び油相とも３０
〜５０℃、好ましくは３５〜４５℃前後に調温して行
う。常温固体の油脂を用いる場合は、油脂を加熱溶融状
態にして乳化させる。また、本発明の固形ソースにおい
て、澱粉を配合した固形ソースを製造するには、上記の
油相に用いる油脂に澱粉を分散させてエマルジョンを形
成させるのが好ましい。水中油型エマルジョンの調製に
はホモジナイザー又はコロイドミルを用い、均質化する
のが好ましい。水中油型エマルジョンは室温以下まで冷
却させると固化する。The solid source used in the present invention is gelatin,
Agar, glucomannan, one or more of gellan gum, and an aqueous phase obtained by heating and dissolving egg yolk, emulsifying heated oils and fats as an oil phase to produce an oil-in-water emulsion,
It can then be produced by cooling the emulsion. That is, one or two of gelatin, agar, glucomannan, and gellan gum and egg yolk are dispersed in water and dissolved by heating to prepare an aqueous phase. Oils and fats are used for the oil phase, but emulsified in a heated state. The emulsification operation is performed for both the water phase and the oil phase in 30
The temperature is adjusted to about 50 ° C, preferably about 35 to 45 ° C. When a normal temperature solid fat is used, the fat is heated and melted to emulsify. In the solid sauce of the present invention, in order to produce a solid sauce mixed with starch, it is preferable to form an emulsion by dispersing starch in the above-mentioned fat or oil used for the oil phase. For the preparation of the oil-in-water emulsion, it is preferable to homogenize using a homogenizer or a colloid mill. The oil-in-water emulsion solidifies when cooled to below room temperature.
【００１８】本発明では、上記水中油型エマルジョン
（ペースト状ソース）の常温で固化する性質を利用して
固形ソースを成形する。成形は種々の方法で行える。先
ず成形型を用いて成形する方法が挙げられる。この成形
型には種々の形状、材質の成形型が用いられるが、ゴム
を素材とする弾性成形型が好ましい。例えば、ゴム板に
鋳型を突出形成させた成形型である。この弾性成形型は
伸縮性、可撓性があるため、成形品を離型させて取り出
すのが容易になるからである。また鋳型の形状によっ
て、円柱状、立方体状、直方体状、球状、半球状、釣鐘
状など種々の形状の固形ソースを成形できる。In the present invention, a solid sauce is formed by utilizing the property of the oil-in-water emulsion (paste sauce) that solidifies at room temperature. Molding can be performed in various ways. First, there is a method of molding using a molding die. Although various shapes and materials are used for the mold, an elastic mold made of rubber is preferable. For example, a molding die in which a mold is formed to project from a rubber plate. This is because the elastic mold has elasticity and flexibility, so that it is easy to release and remove the molded product. Depending on the shape of the mold, solid sources having various shapes such as a column, a cube, a rectangular parallelepiped, a sphere, a hemisphere, and a bell can be formed.
【００１９】上記の成形型の各鋳型の中に、加温した流
動状のペースト状ソースを流し込み、その後冷却してソ
ースを固化させ、型から抜き出す。これによって、円柱
状、立方体状、直方体状、球状、半球状、釣鐘状など種
々の形状に成形された固形ソースが得られる。この成形
された固形ソースの周囲の表面に調味粉末を付着させて
本発明の調味材を得ることができる。また、本発明で
は、弾性成形型を用いて、かまぼこ様或はハム様の大き
な塊を成形し、この周囲に調味粉末を付着させ、使用に
当たってこれをスライスしてもよい。また、かまぼこ様
或はハム様に大きな塊に成形した固形ソースをスライス
し、そのスライスしたものに調味粉末を付着させてもよ
い。A heated fluid paste-like sauce is poured into each mold of the above-mentioned mold, and then cooled to solidify the sauce, and then the mold is extracted from the mold. As a result, solid sources formed into various shapes such as a columnar shape, a cubic shape, a rectangular parallelepiped shape, a spherical shape, a hemispherical shape, and a bell shape can be obtained. The seasoning powder of the present invention can be obtained by attaching the seasoning powder to the surface around the formed solid sauce. Further, in the present invention, a large kamaboko-like or ham-like lump may be formed using an elastic mold, and a seasoning powder may be adhered to the periphery of the lump and sliced before use. Further, a solid sauce formed into a large lump like a kamaboko or ham may be sliced, and a seasoning powder may be attached to the sliced one.
【００２０】また、他の成形方法としては、ハムやソー
セージの製造要領で、加温したペースト状ソースを一旦
ケーシング材に入れてケーシングし、冷却固化してか
ら、スライスしてもよい。また、加温したペースト状ソ
ースを押出し成形機を用いて断面を適宜な形状にして押
出し成形し、この押出し成形物を所望の形に切断した
り、スライスしてもよい。この成形された固形ソースの
周囲の表面に調味粉末を付着させて本発明の調味材を得
ることができる。As another molding method, a heated paste-like sauce may be once put in a casing material, casingd, cooled and solidified, and then sliced according to the procedure for producing ham or sausage. Alternatively, the heated paste-like sauce may be extruded by using an extruder to form an appropriate cross section, and the extruded product may be cut or sliced into a desired shape. The seasoning powder of the present invention can be obtained by attaching the seasoning powder to the surface around the formed solid sauce.
【００２１】本発明で固形ソースの周囲に付着させる調
味粉末は、呈味性のある粉末又は顆粒がよく、例えばご
ま、チーズ、粉ミルク、ふりかけ、粉末卵白、粉末卵
黄、こしょう、とうがらし、又はパセリ、シナモン等の
香草、或はサケ、タラコ等のフリーズドライ食品などで
ある。上記の如くして成形した固形ソースに調味粉末を
ふりかけたり、固形ソースを調味粉末の中を転がすこと
によって、固形ソースの周囲に調味粉末を付着させるこ
とができる。調味粉末を表面周囲に付着することによっ
て、固形ソース同士がくっつきにくくなるから、本発明
の調味材は取扱い易く、しかも調味粉末の付着によって
調味効果が一層付与される。The seasoning powder adhered around the solid sauce in the present invention is preferably a powder or granule having a taste, such as sesame, cheese, powdered milk, sprinkled, powdered egg white, powdered egg yolk, pepper, pepper, or parsley. Herbs such as cinnamon or freeze-dried foods such as salmon and taraco. By sprinkling the seasoning powder on the solid sauce formed as described above or by rolling the solid sauce in the seasoning powder, the seasoning powder can be attached around the solid sauce. By attaching the seasoning powder to the periphery of the surface, the solid sauces are less likely to stick to each other. Therefore, the seasoning of the present invention is easy to handle, and the seasoning effect is further provided by the adhesion of the seasoning powder.
【００２２】また、本発明の固形ソースとして具材が入
った固形ソースを用いることもできる。具材としては、
タコ、エビ、イカなどの水産物、ベーコン、ハムなどの
畜産物、ナッツ類、フルーツ果肉などの農産物などであ
る。これらは任意の形に切断して、固形ソース成形時に
ソース中に含有させる。例えば、上記した成形型の各鋳
型の中に、所望の具材を入れ次いで加温して流動状にし
たソースを流し込み、或は加温して流動状にしたソース
を流し込んでから具材を入れ、或は加温して流動状にし
たソースに具材を混合したものを流し込み、その後冷却
してソースを固化させ、型から抜き出して具材が含まれ
た固形ソースを作る。加温して流動状にしたソースに具
材を混合したものをケーシングして冷却固化したり、押
出し成形機で押出し成形した後に適宜に切断或はスライ
スして具材が含まれた固形ソースを作る。そして、この
具材が含まれた固形ソースの表面の周囲に調味粉末を付
着させて本発明の調味材を製造する。Further, as the solid sauce of the present invention, a solid sauce containing ingredients can be used. As ingredients,
Fish products such as octopus, shrimp and squid; livestock products such as bacon and ham; and agricultural products such as nuts and fruit pulp. These are cut into arbitrary shapes and are contained in the sauce during molding of the solid sauce. For example, in each mold of the above-mentioned mold, a desired ingredient is put and then a heated and fluidized sauce is poured, or a heated and fluidized sauce is poured and then the ingredient is poured. The mixture of ingredients is poured into a sauce that has been put in or heated to be in a fluid state, and then cooled to solidify the sauce, and is then removed from the mold to make a solid sauce containing the ingredients. A solid source containing the ingredients is heated and fluidized, mixed with the ingredients and then cooled and solidified by casing, or extruded by an extruder and then cut or sliced as appropriate. create. Then, the seasoning powder of the present invention is manufactured by attaching the seasoning powder around the surface of the solid sauce containing the ingredient.
【００２３】[0023]
【実施例】以下に実施例で本発明を更に詳しく説明す
る。なお、％は重量％である。 実施例１ 大豆サラダ油２５％（炭素数２０〜２４の長鎖脂肪酸含
量＝２５×０．０１５＝０．３７５％）にキサンタンガ
ム０．１％を添加分散して４０℃の油相を調製した。一
方、水４６．９％に食塩２％、液糖１０％、１５％アル
コール酢５％、ゼラチン５％、１０％加塩卵黄をトリプ
シンで処理した酵素処理加塩卵黄６％を添加溶解して４
０℃の水相を調製した。このとき水相における水の割合
は、配合した水（４６．９％）、アルコール酢の水分
（５×０．８５＝４．２５％）、酵素処理加塩卵黄中の
水分（６×０．４６＝２．７６％）の合計５３．９１％
である。上記調製した水相に上記調製した油相を添加撹
拌し、コロイドミルにより均質化して水中油型エマルジ
ョンとした。The present invention will be described in more detail with reference to the following examples. In addition,% is weight%. Example 1 0.1% of xanthan gum was added and dispersed in 25% of soybean salad oil (long chain fatty acid content of 20 to 24 carbon atoms = 25 × 0.015 = 0.375%) to prepare an oil phase at 40 ° C. On the other hand, 2% of salt, 10% of liquid sugar, 5% of 15% alcoholic vinegar, 5% of gelatin, 5% of gelatin and 5% of 10% salted egg yolk treated with trypsin and 6% of water are added to 46.9% water and dissolved.
An aqueous phase at 0 ° C. was prepared. At this time, the proportion of water in the aqueous phase was as follows: blended water (46.9%), water of alcohol vinegar (5 × 0.85 = 4.25%), and water in enzyme-treated salted egg yolk (6 × 0.46). = 2.76%) for a total of 53.91%
It is. The oil phase prepared above was added to the water phase prepared above, stirred, and homogenized by a colloid mill to obtain an oil-in-water emulsion.
【００２４】この水中油型エマルジョンを、径８０ｍｍ
のポリエチレンチューブにケーシング装置を用いて充填
し、−１０℃で凍結させた後、チューブを破いてスライ
サーで厚さ３ｍｍにスライスした。このスライスした固
形ソースの表面にフリーズドライしたサケの顆粒をまぶ
して付着させて風味付けをした。このものは１０枚重ね
ても相互に付着することがなく、個々に剥がすことが容
易であった。このものはハンバーグにスライスチーズの
代わりにサンドして使用した。This oil-in-water emulsion was prepared by
The polyethylene tube was filled with a casing device and frozen at -10 ° C, then the tube was broken and sliced to a thickness of 3 mm with a slicer. The surface of the sliced solid sauce was sprinkled with freeze-dried salmon granules and allowed to adhere and flavor. Even when 10 sheets were stacked, they did not adhere to each other and were easy to peel off individually. This was used as a hamburger instead of sliced cheese.
【００２５】実施例２ 大豆サラダ油とナタネ硬化油（ＭＰ３２℃）を８０：２
０で混合した配合油３０％〔炭素数２０〜２４の長鎖脂
肪酸含量＝（２４×０．０１５）＋（６×０．０３１）
＝０．５４６％〕を４０℃に調温し油相とした。次いで
水４３．５％に食塩１％、ウスターソース１５％、生卵
黄５％、ゼラチン５．５％を加温溶解した水相を４０℃
に調温した。このときの水相における水の割合は、配合
した水（４３．５％）、ウスターソース中の水分（１５
×０．６＝９％）、生卵黄中の水分（５×０．５１＝
２．５５％）の合計５５．０５％である。上記水相に上
記油相を添加撹拌し、ホモジナイザー１００ｋｇ／ｃｍ
2で均質化し、水中油型エマルジョンを得た。これを実
施例１と同様にしてスライスした。次いでスライス１０
０部に、ベーコンチップ２０部、スイートピクルス２．
５部、オニオンミンス１．５部、乾燥パセリ０．２部の
混合物をふりかけ、これを背割パンの中央部に３枚入れ
て調理パンを作成した。オーブンで温めるとソースがト
ロッとした調理パンが得られた。Example 2 Soybean salad oil and rapeseed hardened oil (MP32 ° C.) were mixed at 80: 2
0% blended oil 30% [long chain fatty acid content of 20 to 24 carbon atoms = (24 × 0.015) + (6 × 0.031)
= 0.546%] was adjusted to 40 ° C to obtain an oil phase. Then, an aqueous phase obtained by heating and dissolving 13.5% of salt, 15% of Worcester sauce, 5% of raw egg yolk and 5.5% of gelatin in 43.5% of water was heated to 40 ° C.
Temperature. At this time, the ratio of water in the aqueous phase was as follows: blended water (43.5%), water in Worcester sauce (15%).
× 0.6 = 9%), moisture in raw egg yolk (5 × 0.51 =
2.55%) for a total of 55.05%. The above oil phase is added to the above water phase and stirred, and a homogenizer 100 kg / cm
The mixture was homogenized in 2 to obtain an oil-in-water emulsion. This was sliced in the same manner as in Example 1. Then slice 10
0 parts, 20 parts bacon chips, sweet pickles
A mixture of 5 parts, 1.5 parts of onion mince, and 0.2 part of dry parsley was sprinkled, and three pieces of the mixture were placed in the center of the back split bread to prepare a cooking pan. When heated in the oven, a cooked bread with a sloppy sauce was obtained.
【００２６】実施例３ ナタネサラダ油と大豆硬化油（ＭＰ３６℃）を７５：２
５で混合した配合油２５％〔炭素数２０〜２４の長鎖脂
肪酸含量＝（１８．７５×０．０３６）＋（６．２５×
０．０１）＝０．７３８％〕にワキシーコーン澱粉２％
を添加分散した４５℃の油相を調製した。一方、寒天４
％、グルコマンナン０．４％を水３７．６％に添加し、
加熱溶解させたのちトマトケチャップ２０％、生卵黄６
％、食酢（酢酸度１５％）５％を撹拌させながら加え、
４５℃に調温した。このときの水相における水の割合
は、配合した水（３７．６％）、トマトケチャップの水
分（２０×０．８＝１６％）、生卵黄中の水分（６×
０．５１＝３．０６％）、食酢中の水分（５×０．８５
＝４．２５％）の合計６０．９１％である。この水相に
上記調製した油相を添加、撹拌したのちコロイドミルで
均質化し、水中油型エマルジョンとした。この水中油型
エマルジョンを釣鐘状の弾性成形型に流し込み、その上
から茹でた小エビを入れ一夜冷却して固化させ、鋳型か
ら取り出して具入り固形ソースを得た。この固形ソース
の表面に青のりの粉末を付着させた。この調味材をシュ
ーマイに乗せ、蒸したところ、ソースがトロットしたエ
ビシューマイが得られた。Example 3 Rapeseed salad oil and hydrogenated soybean oil (MP36 ° C.) were mixed in a ratio of 75: 2.
5 long-chain fatty acid content of 20 to 24 carbon atoms = (18.75 × 0.036) + (6.25 ×
0.01) = 0.738%] 2% waxy corn starch
Was added and dispersed to prepare an oil phase at 45 ° C. On the other hand, agar 4
%, Glucomannan 0.4% to water 37.6%,
After heating and dissolving, tomato ketchup 20%, raw egg yolk 6
%, Vinegar (acetic acid 15%) 5% while stirring,
The temperature was adjusted to 45 ° C. At this time, the ratio of water in the aqueous phase was as follows: blended water (37.6%), water of tomato ketchup (20 × 0.8 = 16%), water in raw egg yolk (6 ×
0.51 = 3.06%), moisture in vinegar (5 × 0.85)
= 4.25%) for a total of 60.91%. The oil phase prepared above was added to the aqueous phase, stirred, and then homogenized with a colloid mill to obtain an oil-in-water emulsion. The oil-in-water emulsion was poured into a bell-shaped elastic molding die, and boiled shrimp were added thereto, cooled and solidified overnight, and taken out of the mold to obtain a solid sauce containing the ingredients. Blue glue powder was attached to the surface of the solid sauce. When this seasoning was put on the shomai and steamed, shrimp shumai with a trot sauce was obtained.
【００２７】実施例４ 水４８．６％に１５％アルコール酢６％、食塩２％及び
グルタミン酸ソーダ０．４％を溶解し、更に１０％加塩
卵黄をトリプシンで加水分解した酵素処理卵黄６％、ゼ
ラチン４．０％を加えて水相を調製した。水相における
水の割合は、配合した水（４８．６％）、アルコール酢
の水分（６×０．８５＝５．１％）、酵素処理卵黄（６
×０．４６＝２．７６％）の合計５６．４６％である。
サル脂の低融点分別油（融点１０℃、ヨウ素価５９）３
０％にタピオカ加工澱粉３％を分散させた油相を調製し
た。これにはアラキン酸１残基とオレイン酸２残基から
なるトリグリセリドが２．７％含まれていた。上記の水
相を撹拌しながら、これに上記の油相を添加し予備乳化
物を製造した。この予備乳化物をコロイドミルで均質化
した。このソースを、脱ゴム臭処理した天然ゴムラテッ
クスで作成した弾性成形型（約５ｍｌの立方形の鋳型を
１００個付けた）の各鋳型に流し込み、、更に小さくカ
ットした茹でタコを各鋳型に１個ずつ入れ、その後急速
に冷却し、ソースを固化させて鋳型から取り出した。得
られた具入り固形ソースに七味とうがらしをまぶして付
着させ、本発明の調味材を得た。タコ焼きのとき、上記
の調味材を生地の中に入れて焼成し、その後冷凍して冷
凍タコ焼きを作った。この冷凍タコ焼きを電子レンジで
解凍加熱して食したところ、ソースがほど好くタコにな
じみ、美味であった。Example 4 15% alcoholic vinegar 6%, salt 2% and sodium glutamate 0.4% were dissolved in 48.6% water, and 10% salted egg yolk was hydrolyzed with trypsin to give 6% enzyme-treated egg yolk. An aqueous phase was prepared by adding 4.0% of gelatin. The proportion of water in the aqueous phase was as follows: blended water (48.6%), water of alcohol vinegar (6 × 0.85 = 5.1%), enzyme-treated egg yolk (6%).
× 0.46 = 2.76%), which is a total of 56.46%.
Low melting point fractionated oil of monkey fat (melting point 10 ° C, iodine value 59) 3
An oil phase in which 3% of tapioca-modified starch was dispersed in 0% was prepared. It contained 2.7% triglycerides consisting of one residue of arachiic acid and two residues of oleic acid. While stirring the aqueous phase, the oil phase was added thereto to prepare a pre-emulsion. This pre-emulsion was homogenized in a colloid mill. This sauce was poured into each mold of an elastic mold (100 cubic molds of about 5 ml each were attached) made of natural rubber latex derubbed and deodorized. Individually added, then rapidly cooled, the sauce solidified and removed from the mold. The resulting solid sauce with ingredients was sprinkled with seven flavored peppers and adhered to obtain the seasoning of the present invention. At the time of octopus roasting, the above-mentioned seasoning was put in the dough, baked, and then frozen to make frozen octopus roasting. When this frozen octopus grill was thawed and heated in a microwave oven, the sauce blended nicely with the octopus and was delicious.
【００２８】実施例５ 水４７．３％にシロップ１０％、砂糖２％、ゼラチン５
％、グルタミン酸ソーダ０．４％、２０％加糖卵黄をト
リプシンで加水分解した酵素処理卵黄６％、及び卵黄２
％を加えて水相を調製した。水相における水の割合は、
配合した水（４７．３％）、酵素処理卵黄（６×０．４
＝２．４％）、卵黄の水分（２×０．５１＝１．０２
％）、シロップの水分（１０×０．２５＝２．５％）の
合計の５３．２２％である。大豆サラダ油５％とサル脂
の低融点分別油２０％にα化加工澱粉２％、増粘多糖類
０．３％を分散させて油相を調製した。この油相の油脂
には、アラキン酸１残基及びオレイン酸２残基からなる
トリグリセリド、並びにベヘン酸１残基及びオレイン
酸、リノール酸、リノレン酸のいずれかの不飽和脂肪酸
２残基からなるトリグリセリドが合計で１．８％含まれ
ていた。上記した水相に油相を添加し予備乳化後、コロ
イドミルで均質化した。次いでこのソースに、具材とし
てパイナップルをカットしたもの入れ、団子状に成形
し、固形ソースを得た。この固形ソースにヨーグルト粉
末をまぶして付着させ本発明の調味材を得た。この調味
材は−４０℃で３週間凍結し、室温で解凍しても油分離
がなかった。また、−４０℃で３週間凍結し、これを電
子レンジでマイクロ波加熱を行ってもクリーミー性を保
ち極めて良好であった。Example 5 47.3% water, 10% syrup, 2% sugar, 5% gelatin
%, Sodium glutamate 0.4%, enzyme-treated egg yolk 6% obtained by hydrolyzing 20% sweetened egg yolk with trypsin, and egg yolk 2
% Was added to prepare an aqueous phase. The proportion of water in the water phase is
Mixed water (47.3%), enzyme-treated egg yolk (6 × 0.4
= 2.4%), water content of egg yolk (2 x 0.51 = 1.02)
%) And 53.22% of the total syrup moisture (10 × 0.25 = 2.5%). An oil phase was prepared by dispersing 2% of pregelatinized starch and 0.3% of a thickening polysaccharide in 5% of soybean salad oil and 20% of a low-melting fractionated oil of monkey fat. The fats and oils of this oil phase are composed of triglyceride consisting of one residue of arachiic acid and two residues of oleic acid, and one residue of behenic acid and two residues of unsaturated fatty acid of any of oleic acid, linoleic acid and linolenic acid. A total of 1.8% triglyceride was contained. The oil phase was added to the above-mentioned aqueous phase, pre-emulsified, and homogenized in a colloid mill. Next, pineapple cut as an ingredient was put into this sauce, and it was shaped into a dumpling to obtain a solid sauce. The solid sauce was sprinkled with yogurt powder and adhered to obtain a seasoning of the present invention. This seasoning was frozen at -40 ° C for 3 weeks, and there was no oil separation when thawed at room temperature. Further, the product was frozen at −40 ° C. for 3 weeks and microwave-heated in a microwave oven.
【００２９】実施例６ 実施例５において、２０％加糖卵黄をトリプシンで加水
分解した酵素処理卵黄に代えて、卵黄を６５℃以上７０
℃未満の温度で５分間以上保持して得た加熱半変性卵黄
を用いた以外は、同様の方法で具入り固形ソースとし
た。この水相における水の割合は、配合した水（４７．
３％）、加熱半変性卵黄中の水分（６×０．５１＝３．
０６％）、卵黄の水分（２×０．５１＝１．０２％）、
シロップの水分（１０×０．２５＝２．５％）の合計の
５３．８８％である。この固形ソースにヨーグルト粉末
をまぶして付着させ、本発明の調味材を得た。この調味
材を−４０℃で３週間凍結し、室温で解凍しても油分離
がなかった。また、−４０℃で３週間凍結し、これを電
子レンジでマイクロ波加熱を行ってもクリーミー性を保
ち極めて良好であった。Example 6 In Example 5, 20% sweetened egg yolk was replaced with an enzyme-treated egg yolk hydrolyzed with trypsin, and the yolk was changed to a temperature of 65 ° C. or more and 70% or more.
A solid sauce containing ingredients was prepared in the same manner except that heated semi-denatured egg yolk obtained by holding at a temperature lower than 5 ° C. for 5 minutes or more was used. The ratio of water in this aqueous phase was determined by mixing the water (47.
3%), the moisture in the heated semi-denatured egg yolk (6 × 0.51 = 3.
06%), water content of egg yolk (2 × 0.51 = 1.02%),
53.88% of the total syrup moisture (10 x 0.25 = 2.5%). The solid sauce was sprinkled with yogurt powder and allowed to adhere to obtain a seasoning of the present invention. This seasoning was frozen at -40 ° C for 3 weeks and thawed at room temperature without oil separation. Further, the product was frozen at −40 ° C. for 3 weeks and microwave-heated in a microwave oven.
【００３０】実施例７ 水４９．３％にシロップ１０％、砂糖２％、ゼラチン５
％、グルタミン酸ソーダ０．４％、及び卵黄を６５℃以
上７０℃未満の温度で５分間以上保持して得た加熱半変
性卵黄６％を加えて水相を調製した。このとき水相にお
ける水の割合は、配合した水（４９．３％）、シロップ
中の水（１０×０．２５＝２．５％）、加熱半変性卵黄
中の水分（６×０．５１＝３．０６％）の合計の５４．
８６％である。大豆サラダ油５％とサル脂の低融点分別
油２０％にα化加工澱粉２％、増粘多糖類０．３％を分
散させて油相を調製した。この油相の油脂には、アラキ
ン酸１残基及びオレイン酸２残基からなるトリグリセリ
ド、並びにベヘン酸１残基及びオレイン酸、リノール
酸、リノレン酸のいずれかの不飽和脂肪酸２残基からな
るトリグリセリドが合計で１．８％含まれていた。上記
した水相に油相を添加し予備乳化後、コロイドミルで均
質化した。この水中油型エマルジョンを実施例１と同様
にしてケーシングして成形した後、厚さ３ｍｍにスライ
スした後、その表面にパセリを付着させ、本発明の調味
材を得た。この調味材を−４０℃で３週間凍結し、室温
で解凍しても油分離がなかった。また、−４０℃で３週
間凍結し、これを電子レンジでマイクロ波加熱を行って
もクリーミー性を保ち極めて良好であった。Example 7 49.3% water, 10% syrup, 2% sugar, 5 gelatin
%, Sodium glutamate 0.4%, and 6% of heated semi-denatured egg yolk obtained by keeping egg yolk at a temperature of 65 ° C. or more and less than 70 ° C. for 5 minutes or more, to prepare an aqueous phase. At this time, the ratio of water in the aqueous phase was as follows: blended water (49.3%), water in syrup (10 × 0.25 = 2.5%), and water in heated semi-denatured egg yolk (6 × 0.51). = 3.06%).
86%. An oil phase was prepared by dispersing 2% of pregelatinized starch and 0.3% of a thickening polysaccharide in 5% of soybean salad oil and 20% of a low-melting fractionated oil of monkey fat. The fats and oils of this oil phase are composed of triglyceride consisting of one residue of arachiic acid and two residues of oleic acid, and one residue of behenic acid and two residues of unsaturated fatty acid of any of oleic acid, linoleic acid and linolenic acid. A total of 1.8% triglyceride was contained. The oil phase was added to the above-mentioned aqueous phase, pre-emulsified, and homogenized in a colloid mill. This oil-in-water emulsion was formed into a casing in the same manner as in Example 1, then sliced to a thickness of 3 mm, and parsley was adhered to the surface to obtain a seasoning of the present invention. This seasoning was frozen at -40 ° C for 3 weeks and thawed at room temperature without oil separation. Further, the product was frozen at −40 ° C. for 3 weeks and microwave-heated in a microwave oven.
【００３１】実施例８ 水５７．７％に上白糖４％、脱脂粉乳５％、ゼラチン５
％、リン酸塩０．１％、及び３０％加糖卵黄をトリプシ
ンで加水分解した酵素処理卵黄６％を加えて溶解し、水
相とした。なお、水相における水の割合は、配合した水
５７．７％、及び３０％加糖卵黄をトリプシンで加水分
解した酵素処理卵黄中の水分（６×０．３６＝２．１６
％）の合計量の５８．８６％である。大豆サラダ油９５
重量部及びナタネ極度硬化油（ＭＰ６０℃）５重量部の
混合物を１，３−特異性リパーゼでエステル変換して得
たエステル変換油２０％（炭素数２０〜２４の長鎖脂肪
酸含有量は２０×０．０３２＝０．６４％）にα化加工
澱粉２％、増粘多糖類（キサンタンガム）０．２％を分
散させて油相を調製した。上記の水相に油相を予備乳化
させた後、コロイドミルで均質化し、その後押出し機で
径１８ｍｍ、長さ１００ｍｍの丸棒に成形した。この成
形した固形ソースにマカダミアナッツ顆粒をまぶして表
面に付着させ、本発明の調味材を得た。このものは−３
０℃で１ケ月凍結し、室温で解凍しても油の分離なく、
また、−３０℃で１ケ月凍結し、電子レンジでマイクロ
波加熱を行ってもクリーミー性を保ち、極めて良好であ
った。Example 8 Water 57.7%, white sugar 4%, skim milk powder 5%, gelatin 5
%, Phosphate 0.1%, and 30% sweetened egg yolk were added with 6% of an enzyme-treated egg yolk hydrolyzed with trypsin and dissolved to form an aqueous phase. The proportion of water in the aqueous phase was determined as follows: the water in the enzyme-treated egg yolk obtained by hydrolyzing 57.7% of the mixed water and 30% sweetened egg yolk with trypsin (6 × 0.36 = 2.16).
%) Is 58.86% of the total amount. Soy salad oil 95
1 part by weight of a mixture of 5 parts by weight of rapeseed oil and rapeseed extremely hardened oil (MP60 ° C.) with 1,3-specific lipase. × 0.032 = 0.64%), 2% of pregelatinized starch and 0.2% of thickening polysaccharide (xanthan gum) were dispersed to prepare an oil phase. After preliminarily emulsifying the oil phase in the above water phase, it was homogenized by a colloid mill, and then formed into a round bar having a diameter of 18 mm and a length of 100 mm by an extruder. Macadamia nut granules were sprinkled on the molded solid sauce and allowed to adhere to the surface to obtain the seasoning of the present invention. This is -3
Freezing at 0 ° C for 1 month and thawing at room temperature without oil separation
In addition, the product was frozen at -30 ° C for one month, and even when microwave-heated in a microwave oven, the creamy property was maintained, which was extremely good.
【００３２】[0032]
【発明の効果】本発明の調味材は、常温固形で調理温度
で融ける固形ソースの周囲に調味粉末を付着させたの
で、この調味材を食材の中に入れたり、食材に挾んだ
り、食材の上に乗せて加熱して食すると、固形ソースが
調理時の加熱によってトロッとしたペースト状になり、
食材に絡みついて加熱残りし、表面に付着させた調味粉
末の味とソースの味とを同時に味わうことができる。ま
た、具材を入れた固形ソースの場合には、表面に付着さ
せた調味粉末の味とソースの味と具材の味とを同時に味
わうことができる。更に、本発明の調味材は、一定の大
きさ、形状に成形でき、しかも表面に調味粉末を付着し
てあるので相互にくっつきにくく、作業性が良好であ
り、また自動食品製造機への供給が可能になる。According to the seasoning of the present invention, since seasoning powder is attached around a solid sauce which is solid at room temperature and melts at the cooking temperature, the seasoning can be put into the food, sandwiched between the food, and so on. When cooked and eaten on a solid sauce, the solid sauce becomes a sloppy paste by heating during cooking,
It is possible to simultaneously enjoy the taste of the seasoning powder attached to the surface and the taste of the sauce, which remain entangled with the food and remain unheated. In the case of a solid sauce containing ingredients, the taste of the seasoning powder attached to the surface, the taste of the sauce, and the taste of the ingredients can be simultaneously enjoyed. Furthermore, the seasoning of the present invention can be formed into a certain size and shape, and since the seasoning powder is adhered to the surface, it does not stick easily to each other, has good workability, and can be supplied to an automatic food manufacturing machine. Becomes possible.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 村田 浩彦 東京都荒川区東尾久７丁目２番35号 旭電 化工業株式会社内 (72)発明者 松林 敏博 東京都荒川区東尾久７丁目２番35号 旭電 化工業株式会社内 (72)発明者 河野 博繁 東京都荒川区東尾久７丁目２番35号 旭電 化工業株式会社内 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Hirohiko Murata 7-35, Higashiogu, Arakawa-ku, Tokyo Asahi Denka Kako Kogyo Co., Ltd. (72) Toshihiro Matsubayashi 7-35, Higashiogu Arakawa-ku, Tokyo Asahi Denka Kogyo Co., Ltd. (72) Inventor Hiroshige Kono 7-35 Higashiogu, Arakawa-ku, Tokyo
Claims (5)
状になる固形ソースの周囲に調味粉体を付着させてなる
調味材。1. A seasoning material comprising a solid sauce at room temperature and a seasoning powder adhered around a solid sauce which becomes a paste by heating during cooking.
０〜７５重量％、ゼラチン、寒天、グルコマンナン及び
ジェランガムから選ばれた１種又は２種以上０．２〜１
０重量％並びに卵黄２〜１０重量％を含む水中油型エマ
ルジョンである請求項１記載の調味材。2. A solid sauce comprising 5 to 40% by weight of fats and oils,
0 to 75% by weight, one or more selected from gelatin, agar, glucomannan and gellan gum
The seasoning according to claim 1, which is an oil-in-water emulsion containing 0% by weight and 2 to 10% by weight of egg yolk.
請求項１又は２記載の調味材。3. The seasoning according to claim 1, wherein the solid sauce contains ingredients.
味材を乗せるか又は内部に有する加工食品。4. A processed food on which the seasoning according to any one of claims 1, 2 and 3 is placed or has the inside.
味材を乗せるか又は内部に有する冷凍食品。5. A frozen food on which the seasoning according to any one of claims 1, 2 and 3 is placed or has the inside.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26573697A JP4259634B2 (en) | 1997-09-30 | 1997-09-30 | Seasoning and processed food using the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26573697A JP4259634B2 (en) | 1997-09-30 | 1997-09-30 | Seasoning and processed food using the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11103813A true JPH11103813A (en) | 1999-04-20 |
| JP4259634B2 JP4259634B2 (en) | 2009-04-30 |
Family
ID=17421288
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP26573697A Expired - Lifetime JP4259634B2 (en) | 1997-09-30 | 1997-09-30 | Seasoning and processed food using the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4259634B2 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001120217A (en) * | 1999-10-27 | 2001-05-08 | Sanei Gen Ffi Inc | Combined seasoning |
| KR20030032322A (en) * | 2001-10-17 | 2003-04-26 | (주)파인블루 | Phase reversible sauce, heat-treated meat including the sauce and a process for preparing thereof |
| JP2007167016A (en) * | 2005-12-26 | 2007-07-05 | Musashino Foods:Kk | Egg-containing food and method for producing the same |
| JP2012044903A (en) * | 2010-08-25 | 2012-03-08 | Q P Corp | Raw yolk-like frozen ball |
| JP2013017443A (en) * | 2011-07-13 | 2013-01-31 | Ezaki Glico Co Ltd | Hamburger mix |
| JP2014113100A (en) * | 2012-12-11 | 2014-06-26 | Nippon Flour Mills Co Ltd | Method for manufacturing octopus dumpling |
| JP2020036535A (en) * | 2018-08-31 | 2020-03-12 | ポッカサッポロフード＆ビバレッジ株式会社 | Solid seasoning composition for microwave cooking |
-
1997
- 1997-09-30 JP JP26573697A patent/JP4259634B2/en not_active Expired - Lifetime
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001120217A (en) * | 1999-10-27 | 2001-05-08 | Sanei Gen Ffi Inc | Combined seasoning |
| KR20030032322A (en) * | 2001-10-17 | 2003-04-26 | (주)파인블루 | Phase reversible sauce, heat-treated meat including the sauce and a process for preparing thereof |
| JP2007167016A (en) * | 2005-12-26 | 2007-07-05 | Musashino Foods:Kk | Egg-containing food and method for producing the same |
| JP2012044903A (en) * | 2010-08-25 | 2012-03-08 | Q P Corp | Raw yolk-like frozen ball |
| JP2013017443A (en) * | 2011-07-13 | 2013-01-31 | Ezaki Glico Co Ltd | Hamburger mix |
| JP2014113100A (en) * | 2012-12-11 | 2014-06-26 | Nippon Flour Mills Co Ltd | Method for manufacturing octopus dumpling |
| JP2020036535A (en) * | 2018-08-31 | 2020-03-12 | ポッカサッポロフード＆ビバレッジ株式会社 | Solid seasoning composition for microwave cooking |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4259634B2 (en) | 2009-04-30 |
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