JPH11346704A - Liquid seasoning for meat - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare a liquid seasoning for meat, capable of preventing meat from stiffening in boiling even together with other food materials such as vegetables, bean curd, shiitake mushrooms, eggs and capable of giving the meat dish good flavor by including soy sauce and sweetening saccharides and by adjusting the pH of the seasoning to be in the preferred acidic region. SOLUTION: This liquid seasoning is prepared by including soy sauce such as ordinary (deep-colored) soy sauce and sweetening saccharides such as sugar and by adjusting the pH value of the whole of the seasoning to be 5.0-6.0 (pref. 5.1-5.5). To be more concrete, the liquid seasoning is prepared by blending both 450 g soy sauce and 315 ml sweet sake (mirin) with 247 g sugar, 0.5 g extract of beef and 135 ml water, stirring the mixture, adjusting the pH value of the whole of the seasoning to be 5.2 by means of sodium citrate and performing heat sterilization of the mixture at 80 deg.C for 10 min.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to sukiyaki sauce,
It is a liquid seasoning for cooking meat by boiling it with other ingredients such as vegetables, such as a beef bowl sauce, oyakodon sauce, and a seasoning liquid for cooking to make meat potatoes. The present invention relates to a liquid seasoning in which meat does not become hard even when cooked with other ingredients.

[0002]

2. Description of the Related Art It is known that meat is hardened by heat treatment due to denaturation of proteins contained in the meat, and the texture is deteriorated when heated too much. Conventionally, soy sauce, sugar,
Meat is boiled with vegetables, tofu, shiitake mushrooms, eggs and other ingredients using a liquid seasoning made of mirin, etc. to cook sukiyaki, gyudon, oyakodon, meat and potatoes, etc. When cooked in a state including, the meat is over-cooked because of the different boiling points of the respective ingredients, which has the disadvantage that the meat becomes hard.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a liquid seasoning which does not become hard even if the meat is cooked and cooked with other ingredients such as vegetables, tofu, shiitake and eggs.

[0004]

Means for Solving the Problems The present inventors have made intensive studies to solve the above problems, and as a result, have adjusted the pH to 5.0 to 5.0.
Knowing that meat does not become hard when cooked with other ingredients such as vegetables, tofu, shiitake and eggs using liquid seasonings adjusted to 6.0, and completed the present invention based on this finding. did. That is, the present invention is a liquid seasoning for meat comprising soy sauce and sweet saccharides, wherein the pH of the whole liquid seasoning is 5.0 to 6.0.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The liquid seasoning for meat of the present invention is a liquid seasoning containing at least soy sauce and sweet saccharides.
One or more types are used, including soy sauce, recharged soy sauce, white soy sauce, and the like, and sweet sugars such as sugar, lactose, maltose, glucose, fructose, starch syrup, dextrin, isomerized sugar, saccharides such as starch, and sorbitol Sugar seasonings such as sugar and alcohol, and sweet seasonings such as sweetener containing mirin and alcoholic spirit, and sweeteners such as saccharin, glycyrrhizin, stevioside, and aspartame. More than one species is used.

[0006] In addition to these, if necessary, umami seasonings used in ordinary liquid seasonings for boiled foods, such as fish knots such as bonito and saba-knot, dashi soup such as kelp and shiitake, fish and shellfish extract, yeast extract, and yeast extract -Extracts, various extracts such as vegetable extract, protein hydrolyzate, protein enzyme hydrolyzate and amino acid seasonings such as sodium glutamate, nucleic acid seasonings such as sodium inosinate and sodium guanylate, sodium succinate and the like. One or two or more are used.

[0007] If necessary, spices such as garlic, onion, oregano, thyme, sage, ginger, red pepper, pepper, allspice and black spice.
, Nutmeg, cardamom and the like, and one or more of them are used.

[0008] If necessary, miso, amino acid solution, fish sauce, sour seasoning, fruit juice, spiced vegetables, alcoholic beverages, fermented seasoning,
Raw materials such as pastes, emulsifiers, edible oils and fats, fragrances, coloring agents and the like are used alone or in an appropriate amount of two or more.

[0009] The pH of the whole liquid seasoning for meat obtained by mixing the above-mentioned raw materials is usually 4.4 to 4.8. The liquid seasoning for meat of the present invention has a pH of 5.0 to 6.0.
Adjust to The pH is adjusted by blending a raw material having a relatively high pH, such as a protein enzyme decomposition product or red wine, or using a pH adjuster. As the pH adjuster, any substance may be used as long as it has a component that increases the pH, but a substance that can be used in food is preferable, for example, sodium citrate, sodium acetate, sodium carbonate, disodium hydrogen phosphate And trisodium phosphate.

The meat liquid seasoning of the present invention is prepared by adjusting the pH to 5.0 to 6.0, preferably 5.1 to 5.5, by the above-mentioned means. When meat is boiled and cooked with other ingredients such as vegetables, tofu, and eggs using the seasoning liquid whose pH has been adjusted to 5.0 to 6.0, the meat does not become hard and the flavor of other ingredients such as meat and vegetables is maintained. Is obtained. PH of this
If is less than 5.0, the meat becomes too hard to achieve the desired purpose. On the other hand, if the pH exceeds 6.0, the meat does not become hard but the taste becomes blurred.

The seasoning for meat of the present invention thus obtained can be used to prepare not only meat (beef, pork, chicken, lamb, etc.) but also meat such as vegetables, tofu, shiitake mushrooms and eggs. It is a seasoning that can be used to cook meat, vegetables, tofu, eggs, and other ingredients with good sukiyaki, tamago-don, oyako-don, and meat potatoes even when cooked and cooked with other ingredients.

[0012]

Next, the present invention will be described with reference to examples.

Example 1 450 ml of concentrated soy sauce, 315 ml of mirin, 247 g of sugar, 0.5 g of beef extract, and 135 ml of water were stirred and mixed to prepare 1,000 ml of a liquid seasoning. The pH of the whole seasoning was 4.6. This was adjusted to pH 5.2 with sodium citrate, and sterilized by heating at 80 ° C. for 10 minutes to obtain a liquid seasoning for meat of the present invention 1 of the present invention.

(Example 2) p obtained in the same manner as in Example 1
H4.6 liquid seasoning using sodium citrate
H was adjusted to 5.7 and heat sterilization was performed at 80 ° C. for 10 minutes to obtain a liquid seasoning for meat of the present invention 2.

Comparative Example pH obtained in the same manner as in Example 1.
PH 4.6 of the liquid seasoning using sodium citrate
Was adjusted to 6.2, and sterilized by heating at 80 ° C. for 10 minutes to obtain a liquid seasoning for meat of Comparative Example.

(Control) pH obtained in the same manner as in Example 1.
The liquid seasoning of 4.6 was heat-sterilized at 80 ° C. for 10 minutes without pH adjustment to obtain a control liquid seasoning for meat.

Next, four types of sukiyaki were prepared using each of the liquid seasonings obtained in Examples 1 and 2, the comparative example and the control. A sensory test was conducted on the flavor of vegetables, etc. by a panel of 10 persons having discriminating ability. The evaluation method was "0" if there was no difference in meat hardness compared to the control.
"1" with a slight difference and "2" with a difference
The average value of 10 panelists was defined as “+” when the sample was harder than the control and “−” when the sample was not harder than the control.

The hardness (texture) of meat prepared for sukiyaki was measured using Leona-RE3305 (manufactured by Yamaden Corporation). The measuring method is plunger
Was assumed to be a molar, a cylindrical type having a diameter of 8 mm was used, and the thickness of the meat piece was assumed to be 20 mm, and a break measurement (expressed as a break load) was performed at 80% compression.

The sukiyaki was cooked according to a commonly used method. That is, the ingredients for sukiyaki are 400 g of sliced beef for sukiyaki, 1 piece of beef tallow, 1 piece of Shirataki, 1 piece of grilled tofu, 1 1/2 onion and 2 pieces of Chinese cabbage (about 200
g), 1 bag of shiitake mushrooms (about 100 g), and 1 bag of enoki mushrooms (about 100 g), to which 200 ml of liquid seasoning was added and cooked in a 25 cm diameter iron pan for sukiyaki. In this cooking method, first heat the pan and rub the tallow over the whole pan to spread it, then add the green onion so that it is tightly placed on the pan, then spread the beef on the green onion and add the liquid seasoning liquid 20
0 ml, then Shirataki, Yakitofu, Chinese cabbage, Shiitake,
This is a method of adding enoki mushrooms and heating over medium heat for 15 minutes. This liquid seasoning was obtained in Example 1, Example 2, Comparative Example, and Control, and four types of sukiyaki were cooked in the same manner using each of them. Next, the results of the sensory test and the measurement results of the texture are shown in Table 1.

[0020]

[Table 1]

From the above results, the control liquid seasoning (pH
The flavor of the sukiyaki beef and vegetables cooked in 4.6) is good, but the meat is hard. In addition, the meat of the sukiyaki prepared in the comparative example (pH 6.2) does not become hard as compared with the control, but it can be seen that the flavor of the meat and vegetables is blurred. On the other hand, the present invention 1
In the case of sukiyaki cooked with the seasonings of (pH 5.2) and the present invention 2 (pH 5.7), the meat is not hard compared to the control,
It turns out that the flavor of meat and vegetables is also good. Thus, it can be seen that when sukiyaki is cooked with the liquid seasoning for meat of the present invention, the meat is not hard and has a good flavor.

[0022]

The seasoning of the present invention is used to convert meat into vegetables,
Cooking with sukiyaki, gyudon, oyakodon, meat and potatoes, etc., when boiled with ingredients such as tofu, shiitake and eggs, the meat does not become hard, and good flavors such as meat and vegetables can be obtained.

Claims (2)

[Claims] 1. A liquid seasoning for meat comprising soy sauce and sweet saccharides, wherein the pH of the whole liquid seasoning is 5.0 to 6.0. 2. The liquid seasoning for meat according to claim 1, wherein the pH of the whole liquid seasoning is 5.1 to 5.5.