JPH1189535A - Production of seasoning having cooked taste added thereto - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a seasoning having a cooked taste enabling the regeneration of a just cooked quality in good flavor, smell and taste without being accompanied by the deterioration of oils and fats by mixing a specific mixture with a specified extract seasoning in a non-emulsified state. SOLUTION: This method for producing a seasoning having a cooked taste comprises mixing a fatty oil or fat with the same amount of starch and/or a starch processed product in the presence or absence of an O/W type emulsifier in an amount of 0.001 fold weight that of the fatty oil or fat, and subsequently mixing the mixture with an extract seasoning controlled to a solid content of >=20% in a fatty oil or fat : extract seasoning weight ratio of 0.2 to 2.5:1 in a non-emulsified state. Therein, an extract seasoning produced by mixing an extract seasoning with starch (processed product) in a 0.2-2.5 fold amount that of the solid content of the extract seasoning, mixing the mixture with an O/W type emulsifier in a 0.002-0.20 fold amount that of the solid content of the extract seasoning, and further mixing the mixture with a sulfur-containing amino acid and/or a sulfur-containing peptide so as to contain sulfur in an amount of 0.05-5% based on the solid content is preferably used.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the production of a novel extract seasoning having a cooking feeling by blending an oil and fat with the extract seasoning.

[0002]

2. Description of the Related Art As a method for producing pastes, powders or granules by blending seasonings and fats and oils, a production method using a homogenized emulsification method using a pressurized homomixer is widely used and has become commonplace. However, the mixture of the emulsified seasoning and fats and oils has the characteristic of hindering the expression of the richness of the seasoning and the deterioration of the flavor of the fats and oils. It is also known that when this emulsion is dissolved in hot or cold water, it becomes cloudy and develops a milky smell at the same time, resulting in a decrease in the desirable taste of the original seasoning and a deterioration in the flavor of oils and fats. ing.

[0003] Many attempts have been made to solve the problems with regard to the reduction of the flavor of seasonings and the deterioration of fats and oils due to emulsification by the method of emulsification conditions and the like. For example, emulsifiers such as casein Na, powdered egg white, soybean lecithin, starch or the like, dextrins, polysaccharides, and methods using a thickener, etc., have been tried to solve the above problems by utilizing their respective properties. However, the effect of improving the functional deterioration of seasonings and fats and oils has not been sufficiently obtained.

[0004]

According to the present invention, the full-bodied flavor of the seasoning can be fully exhibited without deterioration of the fats and oils, and it can be obtained in a normal cooking time in a short cooking time as well as in a normal cooking time. It is an object of the present invention to obtain a seasoning that reproduces such a finished state (for example, a flavor, aroma, and taste that can be obtained by fry cooking or stewing cooking by a professional cook).

[0005]

Means for Solving the Problems The present inventors have conducted intensive studies to achieve the above object, and as a result, fats or oils (animal fats or oils) obtained by mixing starch or a processed starch product alone or with an O / W type emulsifier have been studied. Vegetable oil, etc.) by blending an extract seasoning with a solid content adjusted to a specific ratio, a paste, powder or granule seasoning that is not emulsified and has no turbidity can be obtained, and effectively. It has been found that cooking feeling can be imparted, and the present invention has been completed.

That is, the present invention relates to a method for producing a paste-like or solid seasoning which does not require emulsification, and comprises a fat and / or a starch and / or a starch-modified product having the same weight or more as fat or oil alone or together with an O / W type emulsifier. After mixing, adding and mixing the extract seasoning whose solid content concentration is adjusted to 20% or more so that the weight ratio of the oil and fat to the extract seasoning is 0.2 to 2.5: 1 to the mixture. This is a method for producing a seasoning having a characteristic cooking feeling.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The extract seasoning used in the present invention is:
Livestock meat extract, poultry meat extract, bone extract, seafood extract, vegetable extract, yeast extract and other types are not particularly limited, but are preferably sulfur-containing amino acids such as cystine so as to contain 0.05 to 5% sulfur per solid content. And an extract seasoning to which a sulfur-containing peptide such as glutathione is added.
Also, an extract containing a sulfur-containing amino acid or a sulfur-containing peptide shown above, for example, a vegetable extract such as a yeast extract, an onion extract, and a garlic extract, and if necessary, by using an extract obtained by heating, etc. Is also good. By using these extracts, it becomes possible to obtain an extract seasoning with a feeling of cooking.

The fats and oils may be animal fats or vegetable fats. A starch and / or a modified starch in an amount equal to or greater than the weight of the fat or oil is added alone or mixed with the O / W emulsifier to the fat or oil. There are no particular limitations on the types of starch, processed starch, and O / W type emulsifier. The starch or the processed starch product is preferably 0.2 to 2 times the solid content of the extract seasoning.
Mix 5 times (weight). The O / W emulsifier is used in an amount of 0.002 times or more based on the solid content of the extract seasoning.
It is preferable to mix by 0.20 times (weight).

In the present invention, the composition of the extract seasoning and the fat and oil is different depending on the cooking feeling function, but the fat and oil is a mixed system of 0.2 to 2.5 weight per 1 weight of the extract seasoning.
If the amount of the fat or oil is less than 0.2% by weight, no effect is obtained, and if the amount exceeds 2.5% by weight, the flavor and taste of the seasoning deteriorate, which is not preferable. This mixed system is preferably added in an amount of 0.1 to 20% by weight, more preferably 0.5 to 5% by weight, based on the raw materials to be cooked. If the added amount is less than 0.1% by weight, the effects of the present invention cannot be obtained, and if it exceeds 20% by weight, the flavor, taste and physical properties are undesirably deteriorated.

[0010] The method of mixing the extract seasoning and the fat and oil
The fats and oils are heated and stirred as required, and starches are added until the solid content becomes 50% or more.
/ W-type emulsifier, and mixing an extract seasoning adjusted to a solid content of 20% or more while heating and stirring as necessary. In this case, for example, a seasoning in a non-emulsified state is obtained by avoiding emulsification by using a high-pressure mixer or the like. After mixing, the mixture may be used as a paste-like seasoning, or, if necessary, other additives may be added to give a paste-like or powdery, granular, cube-like solid seasoning. If necessary, amino acids, saccharides, salt, organic acids and the like can be used in combination to impart more cooking feeling and to improve flavor and taste.

The paste or solid extract seasoning of the present invention is distributed as a seasoning for imparting a feeling of cooking (in this case, paste, powder, granules, cubes, etc.), added to a cooked product, and cooked. Distributed in a form.

The mixed system of the extract seasoning and the oil and fat used in the present invention can be applied to a wide range of cooking by changing the types and blends of the extract seasoning and the oil and fat. For example, for stir-fry, stew, bake, steamed, steamed,
For frying, and the like.

According to the present invention, by adding a paste and a solid product of a mixed system of an extract seasoning and an oil and fat at the time of cooking,
A feeling of cooking peculiar to professional and home cooking appears (flavor, aroma,
Taste) and make the cooked food itself delicious. This is presumably because the mixed system of the extract seasoning and the fat and oil is mixed well with cooking ingredients and broth during cooking, and the cooking feeling is exhibited by heating.

[0014]

EXAMPLES The present invention will be further described below with reference to examples.

[0015]

Example 1 Oil (50 parts of commercial refined tallow // 30 parts of commercial refined lard / and 20 parts of commercial corn salad oil)
00 g was heated with stirring, heated to 65-70 ° C., and dextrin was added to adjust the solid content to 50%. Thereafter, the solid content heated to 70-75 ° C was reduced to 2
Extract seasoning adjusted to 0% (30 parts of yeast water extract <glutathione content 6% per solid, sulfurized 1
0%>, add 5 parts of salt, 26 parts of sodium glutamate, 3 parts of xylose and 35 parts of water, and add 90 ° C.
After a heat treatment for 35 minutes, and after the completion of the heating reaction, 150 g of a seasoning (to which 1 part of purified tallow was added and mixed) was uniformly mixed with stirring to obtain a paste-like extract seasoning. Furthermore,
Using this paste seasoning, by continuous vacuum drying method,
Powdered and granular seasonings were obtained. As a control, a paste product, a powder product, or a granule product was prepared by blending oil and fat with the extract seasoning in the above amount and emulsifying with a high-pressure homomixer. The resulting six types of seasonings were added to stir-fry (fried rice) and stew-cooked (meat and potato), and the resulting cooked product was quickly chilled (3-5 ° C) for 24 hours.
It was warmed in a microwave oven at the time of eating, and a sensory test was performed to compare with the non-added one after each storage. Table 1 shows the results. In the tables, ○ means good, Δ means normal, and × means bad (the same applies to Tables 2 to 6 below).

[0016]

[Table 1]

From the results in Table 1, it can be seen that the fats and oils (solid content 50%
The paste product, the powder product or the granule product of the present invention mixed with an extract seasoning (solid content adjusted to 20%) after heating the solution is more transparent than the emulsified product.
When it was added in the cooking process, the roasting and richness were exhibited in the stir-fry cooking, and the richness and the shine were exhibited in the stewed cooking, which were evaluated as favorable. In addition, it was evaluated that there was a feeling of cooking than the additive-free product.

[0018]

Example 2 By changing the blending ratio between the extract seasoning and the fat and oil,
The effect of the powdered product was compared with that of the powdered product without addition according to Example 1. Table 2 shows the results.

[0019]

[Table 2]

From the results in Table 2, it can be seen that the addition amount of the mixture of the extract seasoning and the fat and oil shows the flavor, aroma and taste (cooking feeling) even after the chilled (3 to 5 ° C.) storage for 24 hours. Extract seasoning 1
On the other hand, the fat content is 0.2 to 2.5% by weight. Incidentally, a more preferable range of the blending ratio is 0.5 to 2.0% by weight.

[0021]

Example 3 Oil and fat were added in an amount of 0.1 per weight of extract seasoning.
Using a mixed powder of 5 wt., The amount added to the raw materials during cooking was changed, and a comparison was made between the emulsified product and the non-added product according to Example 1. Table 3 shows the results.

[0022]

[Table 3]

According to the results shown in Table 3, the amount of the extract seasoning of the present invention obtained by mixing the extract seasoning and the fat and oil with respect to the raw materials during cooking is preferably 0.1 to 20% by weight, more preferably 0.5 to 20% by weight. 5% by weight. 0 or 1
If the amount is less than 20% by weight, the effect cannot be obtained. If the amount exceeds 20% by weight, the feeling of cooking (roasted odor and richness in stir-fry cooking and richness and shining effect in stewed cooking are unfavorably deteriorated).

[0024]

[Example 4] According to Example 1, a powdered product having a fat / fat weight of 0.2 with respect to a weight of 1 extract seasoning was used as a raw material during stir-fry cooking (fried rice) and stew cooking (meat and potato). 1% by weight of each, and chilled (3-5 °) at room temperature.
C) for 24 hours. At the time of eating, it was heated with a microwave oven and compared with an emulsified one (the amount of addition was equivalent).
Table 4 (stir-fried cooking) and Table 5 (simmered cooking)
Shown in

[0025]

[Table 4]

[0026]

[Table 5]

From the results shown in Tables 4 and 5, the cooked products (stir-fried cooking, stewed cooking) to which the mixed system of the extract seasoning and the fats and oils were added were kept at room temperature and chilled even after storage at the room temperature. The richness and shine of the stewed cooking were developed, and it was evaluated to be superior to the emulsified product.

[0028]

Example 5 Oil (50 parts of commercial refined tallow // 30 parts of commercial refined lard / and 20 parts of commercial corn salad oil)
00 g was heated with stirring, heated to 65 to 70 ° C., and 0.5 g of a commercially available dextrin, O / W emulsifier, and sucrose fatty acid ester were added to adjust the solid content to 50%.
The extract was then heated to 70-75 ° C. and the solid content was adjusted to 20%. An extract seasoning (30 parts of yeast water extract <glutathione content per solid content 6%, sulfurized product 10%>
And 5 parts of sodium chloride, 26 parts of sodium glutamate, 3 parts of xylose and 35 parts of water, and heat-treated at 90 ° C. for 35 minutes. After the heating reaction was completed, 1 part of refined tallow was added and mixed. ) 150 g were uniformly mixed with stirring to obtain a paste-like extract seasoning. Further, using this paste seasoning, a powdery and granular seasoning was obtained by a continuous vacuum drying method. The obtained seasonings (3 types) were added to stir-fry (fried rice) and stew-cooked (meat and potato) in the same manner as in Example 1, and the resulting cooked product was quickly chilled (3 to 5 ° C) for 24 hours. Then, it was warmed in a microwave oven at the time of eating, and a sensory test was performed to compare with the non-added one after storage. Table 6 shows the results.

[0029]

[Table 6]

[0030]

As described above, the extract seasoning according to the present invention can impart a cooking feeling more than an emulsified product.
In addition, the addition of a seasoning that imparts this feeling of cooking improves the deterioration of the quality of the cooked food during storage, and reproduces the quality of the cooked food with good cooking feeling (flavor, aroma, taste). it can. Also, because it can give a feeling of cooking in a short time,
Time efficiency can also be improved.

Claims (4)

[Claims] 1. An oil or fat and a starch and / or a starch-modified product having the same weight or more as the oil and fat are prepared by adding O.S.O.
After mixing in the presence or absence of the / W type emulsifier, the weight ratio of the fat and oil to the extract seasoning is 0.2 to 2.
A method for producing a seasoning having a cooked feeling, comprising adding and mixing an extract seasoning having a solid content concentration of 20% or more so as to be 5: 1 in a non-emulsified state. 2. The cooking feeling according to claim 1, wherein the starch or the processed starch is mixed 0.2 to 2.5 times (by weight) the solid content of the extract seasoning. Seasoning production method. 3. The cooking feeling according to claim 2, wherein the O / W type emulsifier is mixed 0.002 times to 0.20 times (by weight) the solid content of the extract seasoning. Seasoning production method. 4. An extract seasoning to which sulfur-containing amino acids and / or sulfur-containing peptides are added so as to contain 0.05 to 5% of sulfur per solid content.
A method for producing a seasoning having a cooking feeling according to claim 3.