TW201815297A - 添加食材液狀調味料 - Google Patents
添加食材液狀調味料 Download PDFInfo
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- TW201815297A TW201815297A TW106131725A TW106131725A TW201815297A TW 201815297 A TW201815297 A TW 201815297A TW 106131725 A TW106131725 A TW 106131725A TW 106131725 A TW106131725 A TW 106131725A TW 201815297 A TW201815297 A TW 201815297A
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- Prior art keywords
- mass
- seasoning
- flavor
- vegetables
- liquid seasoning
- Prior art date
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Classifications
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本發明提供一種添加食材液狀調味料,其係含有食醋或香味成分及蔬菜之調味料,且即便進行加熱烹調,亦可防止食醋或香味成分之揮散,對加熱料理賦予良好之風味。 本發明之添加食材液狀調味料之特徵在於:其係含有含乾燥蔬菜之食材、及選自食醋、果汁、香味油、香料及香辛料萃取物中之一種以上之調味料,且含有滿足1)~3)之乾燥蔬菜以膨潤後之合計計占調味料整體之5~60質量%。 1)含有膨潤後之大小為0.5 mm以上且未達3 mm之乾燥蔬菜占調味料整體之0~30質量% 2)含有膨潤後之大小為3 mm以上且未達8 mm之乾燥蔬菜占調味料整體之0~60質量% 3)含有膨潤後之大小為8 mm以上且未達20 mm之乾燥蔬菜占調味料整體之0~30質量%
Description
本發明係關於一種添加有蔬菜等食材之液狀調味料。
業界報告有各種於液狀調味料中調配有蔬菜之調味料。例如報告有:為了對沙拉或肉類賦予蔬菜粒子之食感與風味,而調節黏度及攪拌狀態並於液狀調味料中調配蔬菜粒子之方法(專利文獻1);為了改善5'-核苷酸之鮮味或大蒜泥或蘿蔔泥等之風味,於原醬油中將蔬菜粒子等與5'-核苷酸加熱至一定之容器內溫度而獲得之含蔬菜粒子液狀調味料(專利文獻2);調配有使芹菜等蔬菜經醋酸醱酵之蔬菜醋與蔬菜片等之添加蔬菜酸性加工食品(專利文獻3);具有糖類、增稠多糖類及0.5 mm以上之蔬菜片之黏度為3000 mPa・s以下之添加蔬菜片液體調味料(專利文獻4)。然而,該等添加蔬菜液體調味料著眼於所調配之蔬菜本身之風味,但幾乎未關注液體調味料本身之風味之變化。 食醋所含之醋酸具有高血壓者之血壓降低或肥胖潛在群體之內臟脂肪減少效果等,期待欲積極地進行攝取。又,已知食醋具有鈣之吸收促進或疲勞緩解、食慾增進等健康功能、或者帶來預防食物中毒或保存性改善之抑菌效果。 另一方面,醋酸之沸點為118℃,於燒烤、焙炒或使用微波爐等進行加熱之烹調中會揮發消散。 又,關於調味汁或醬料等液狀調味料,正市售添加有果汁或香料等芳香成分者,但若將上述調味料用於加熱烹調,則存在芳香成分會揮散,無法對加熱料理賦予充足之風味之問題。 [先前技術文獻] [專利文獻] [專利文獻1]日本專利特開平8-317772號公報 [專利文獻2]日本專利特開2013-99306號公報 [專利文獻3]日本專利特開2013-42736號公報 [專利文獻4]日本專利特開2007-236213號公報
[發明所欲解決之問題] 如上所述,於調配有食醋或果汁、香料等香味成分之液狀調味料中,存在於進行加熱烹調之情形時食醋或香料會揮散,無法對加熱料理賦予充足之風味,且無法充分攝取食醋等之問題。 因此,本發明之課題在於提供一種添加食材液狀調味料,其係含有食醋或香味成分及蔬菜之調味料,且即便進行加熱烹調,亦可防止食醋或香味成分之揮散,對加熱料理賦予良好之風味。 [解決問題之技術手段] 因此,本發明者對蔬菜之調配方法、蔬菜之形狀等進行了各種研究,結果發現:藉由於乾燥狀態下調配作為食材之蔬菜並使之於調味料中膨潤,並且將膨潤後之蔬菜大小調節於一定範圍內,可獲得將食醋或香味成分保持於蔬菜中,即便於進行燒烤、焙炒等加熱烹調時亦可抑制上述香味成分之揮散,能夠對加熱料理賦予良好之風味的添加食材液狀調味料,從而完成了本發明。 即,本發明提供以下之[1]~[6]。 [1]一種添加食材液狀調味料,其特徵在於:其係含有含乾燥蔬菜之食材、及選自食醋、果汁、香味油、香料及香辛料萃取物中之一種以上之調味料,且含有滿足1)~3)之乾燥蔬菜以膨潤後之合計計占調味料整體之5~60質量%。 1)含有膨潤後之大小為0.5 mm以上且未達3 mm之乾燥蔬菜占調味料整體之0~30質量% 2)含有膨潤後之大小為3 mm以上且未達8 mm之乾燥蔬菜占調味料整體之0~60質量% 3)含有膨潤後之大小為8 mm以上且未達20 mm之乾燥蔬菜占調味料整體之0~30質量% [2]如[1]記載之添加食材液狀調味料,其中乾燥蔬菜之縱橫比為1~10。 [3]如[1]或[2]記載之添加食材液狀調味料,其中對上述食材於乾燥狀態下利用注入法於具有用以保持食材之保持緣之固定半徑r(cm)之圓板上形成具有對稱性之大致圓錐狀之積層體時保持緣之最高部與大致圓錐狀積層體之最高部之差量即高度H(cm)進行測定,藉此,根據「tanα=H/r」求出之靜止角為40°<α<50°。 [4]如[1]至[3]中任一項記載之添加食材液狀調味料,其中乾燥蔬菜係選自洋蔥、高麗菜、白菜、人蔘、蔥、芹菜及彩椒中之一種以上之乾燥蔬菜。 [5]如[1]至[4]中任一項記載之添加食材液狀調味料,其中上述香料為乳化型香料或油溶性香料。 [6]如[1]至[5]中任一項記載之添加食材液狀調味料,其中上述液狀調味料為加熱烹調用。 [發明之效果] 若使用本發明之添加食材液狀調味料,則能夠進一步保持食醋或檸檬、生薑、芥末風味等香味成分,即便於將加熱料理長時間保持於高溫、或於暫時冷卻後藉由烹調加熱器或微波等再次進行加熱之情形時,加熱料理亦成為良好之風味。
本發明之添加食材液狀調味料之特徵在於:且係含有含乾燥蔬菜之食材、及選自食醋、果汁、香味油、香料及香辛料萃取物中之一種以上之調味料,且含有滿足1)~3)之乾燥蔬菜以膨潤後之合計計占調味料整體之5~60質量%。 1)含有膨潤後之大小為0.5 mm以上且未達3 mm之乾燥蔬菜占調味料整體之0~30質量% 2)含有膨潤後之大小為3 mm以上且未達8 mm之乾燥蔬菜占調味料整體之0~60質量% 3)含有膨潤後之大小為8 mm以上且未達20 mm之乾燥蔬菜占調味料整體之0~30質量%。 乾燥食材之大小係指食材之最長寬度之長度(以下記作長寬度)。並且,對50個食材之長寬度之長度(長徑)進行測定,並以50個長寬度之長度之平均值表示。 食材中含有乾燥蔬菜。於使用鮮蔬菜而非乾燥蔬菜之情形時,於加熱烹調後難以維持食醋或香味成分之風味。作為乾燥蔬菜,可使用滿足1)~3)之條件之乾燥蔬菜片,但該乾燥蔬菜片之水分量就於加熱烹調後亦更多地保持食醋或香味成分之方面而言,較佳為8質量%以下,更佳為6質量%以下,進而較佳為5質量%以下。 上述乾燥蔬菜亦可為於乾燥前與糖類進行混合或浸漬於含糖類之溶液中而製備者。具體而言,作為糖類,可列舉:葡萄糖、果糖、蔗糖、乳糖、澱粉分解物等,亦可使用兩種以上。糖類之添加量、混合時間、及浸漬於糖類溶液之情形時之濃度、加熱混合溫度、時間、及後續乾燥之溫度、時間可根據蔬菜之種類、尺寸等任意地選擇,但與糖類混合之情形時之添加量較佳為食材之5~30質量%,浸漬於溶液之情形時之糖類之濃度較佳為5~30質量%,於溶液中之加熱混合條件較佳為於50~80℃下進行10分鐘~12小時。 又,上述乾燥蔬菜亦可為於將切斷之蔬菜在鈣鹽溶液中進行加熱混合後經過乾燥者。鈣鹽溶液之濃度、加熱溫度、及後續乾燥之溫度、時間只要根據蔬菜之種類、尺寸等任意地選擇即可。具體而言,只要於50~80℃下將切斷之蔬菜於在水中以成為0.5~5質量%之方式溶解有氯化鈣、乳酸鈣、醋酸鈣等鈣鹽之水溶液中攪拌1~120分鐘後,與處理液分離並進行除液,然後於65~80℃下乾燥3~12小時即可。於上述鈣水溶液中亦可含有葡萄糖、果糖、蔗糖、乳糖等糖類5~30質量%。 關於乾燥蔬菜片之形狀,與薄片狀或針狀相比,於為粒狀之情形時尤其於加熱烹調後之食醋或香味成分之保持之方面上較佳。所謂乾燥蔬菜片之縱橫比係指食材之最短寬度(以下記作短寬度)與長寬度之比。並且,對50個食材分別測定長寬度之長度(長徑)與短寬度之長度(短徑),對各者求出長寬度之長度相對於短寬度之長度的比,並以50個之平均值表示。乾燥蔬菜片之縱橫比較佳為1~20,更佳為1~10,進而較佳為1~5。若上述乾燥蔬菜片之縱橫比為上述範圍,則乾燥蔬菜片成為更規則粒狀,於蔬菜片內部容易保持香味成分,風味保持變得良好。 又,關於乾燥蔬菜片,就加熱烹調後之食醋或香味成分之保持之方面而言,較佳為對其於利用注入法於具有用以保持食材之保持緣之固定半徑r(cm)之圓板上形成具有對稱性之大致圓錐狀之積層體時保持緣之最高部與大致圓錐狀積層體之最高部之差量即高度H(cm)進行測定,藉此,根據「tanα=H/r」求出之靜止角α為38°<α<60°。該靜止角更佳為40°<α<55°,進而較佳為40°<α<50°。 乾燥蔬菜之種類並無特別限定,較佳為進行加熱烹調而食用者,例如可列舉:洋蔥、高麗菜、白菜、人蔘、甜椒、蘿蔔、蘿蔔葉、甜菜、蓮藕、牛蒡、蔥、紫蘇、芹菜、洋芹、彩椒、番茄、黃瓜、玉米、花椰菜、茄子、馬鈴薯、甘薯、芋頭、薯蕷、南瓜等。其中,較佳為洋蔥、高麗菜、白菜、人蔘、蔥、芹菜、彩椒,更佳為洋蔥、高麗菜、白菜、人蔘。該等乾燥蔬菜可使用一種或兩種以上。 乾燥蔬菜片可藉由切成特定大小後進行乾燥或於乾燥後進行切斷來製造。作為乾燥方法,可列舉:熱風乾燥、冷凍乾燥、減壓加熱乾燥、微波乾燥、日曬乾燥、自然乾燥等。 乾燥蔬菜片就於加熱烹調後亦保持食醋或香味成分之方面而言,重要的是滿足上述1)~3),並且含有以膨潤後之合計計占調味料整體之5~60質量%。 1)含有膨潤後之大小為0.5 mm以上且未達3 mm之乾燥蔬菜占調味料整體之0~30質量% 2)含有膨潤後之大小為3 mm以上且未達8 mm之乾燥蔬菜占調味料整體之0~60質量% 3)含有膨潤後之大小為8 mm以上且未達20 mm之乾燥蔬菜占調味料整體之0~30質量% 於乾燥蔬菜片之合計含量未達5質量%之情形時,加熱烹調後之芳香氣味(香氣)較弱,風味之保持並不充分。又,若超過60質量%,則蔬菜原料之風味增強,風味搭配不均衡,液體調味料之流動性較差而難以倒出。 合計含量之較佳範圍為10~55質量%,更佳為15~55質量%,進而較佳為20~55質量%。 上述1)~3)之條件重要的是同時滿足合計含量為5~60質量%。因此,藉由使用1)~3)中之一種或兩種以上,而滿足合計含量為5質量%以上。因此,1)~3)全部不為0質量%。 更佳之條件如下所述。 1')含有膨潤後之大小為0.5 mm以上且未達3 mm之乾燥蔬菜占調味料整體之0~30質量% 2')含有膨潤後之大小為3 mm以上且未達8 mm之乾燥蔬菜占調味料整體之0~60質量% 3')含有膨潤後之大小為8 mm以上且未達20 mm之乾燥蔬菜占調味料整體之0~20質量% 進而較佳之條件如下所述。 1'')含有膨潤後之大小為0.5 mm以上且未達3 mm之乾燥蔬菜占調味料整體之0~30質量% 2'')含有膨潤後之大小為3 mm以上且未達8 mm之乾燥蔬菜占調味料整體之5~50質量% 3'')含有膨潤後之大小為8 mm以上且未達20 mm之乾燥蔬菜占調味料整體之5~15質量% 此處,蔬菜片之大小係於液狀調味料中膨潤後之大小,其含量係藉由液狀調味料中膨潤後之食材之50個長寬度之長度之平均值而特定出蔬菜片之尺寸者。 本發明之調味料之調味液含有選自食醋、果汁、香味油、香料及香辛料萃取物中之一種以上。更佳為含有食醋,並且含有選自果汁、香味油及香料中之一種以上。 本發明中使用之食醋並無特別限定,作為例,可列舉:穀物醋、米醋、蘋果醋、醑醋、葡萄醋、合成醋、黑醋、中國醋、白葡萄醋、麥芽醋、黑葡萄醋等。該等食醋可單獨僅使用一種,亦可併用兩種以上。 調味液中之醋酸濃度較佳為0.05~2質量%,更佳為0.1~1.75質量%,進而較佳為0.5~1.5質量%。pH值及醋酸濃度之調整較佳為以食醋之含量進行。 本發明中使用之果汁並無特別限定,作為例,可列舉來自檸檬、柚、酸橘、酸橙、蜜橘、葡萄柚、蘋果、桃、葡萄、草莓、梨、香蕉、甜瓜、奇異果、鳳梨、黑醋栗、西印度櫻桃、藍莓、杏、番石榴、梅、芒果、番木瓜、荔枝等之果汁。該等之中,更佳為檸檬、柚、酸橘、酸橙、蜜橘、葡萄柚等柑橘類、蘋果之果汁。 果汁之含量較佳為2~40質量%,更佳為5~30質量%,進而較佳為8~20質量%。 作為香味油,並無特別限定,作為例,可列舉:薑油、蒜油、芥末油、洋蔥油、芝麻油、蔥油、韭蔥油、水芹油、紫蘇油、山葵油、檸檬油等。該等香味油可單獨僅使用一種,亦可併用兩種以上。 香味油之含量較佳為0.01~2質量%,更佳為0.02~1質量%,進而較佳為0.1~1質量%。 作為香料,例如可列舉:薑香料、蒜香料、芥末香料、洋蔥香料、芝麻香料、蔥香料、韭蔥香料、紫蘇香料、山葵香料、檸檬香料等。該等香料可單獨僅使用一種,亦可併用兩種以上。 香料可為水溶性香料、乳化型香料、油溶性香料之任一者,就保持於蔬菜中之方面、即便於將液狀調味料加熱烹調後亦保持香味成分之方面而言,較佳為乳化型香料、或油溶性香料,更佳為乳化型香料。 香料含量較佳為0.01~2質量%,更佳為0.02~1質量%,進而較佳為0.1~1質量%。 作為香辛料萃取物,一般而言只要為標識為「香辛料」或「香料調味品」之食品之萃取物,則可為任意者,作為其例,可列舉:辣椒萃取物、芥末萃取物(芥子萃取物)、生薑萃取物(薑萃取物)、山葵萃取物、胡椒萃取物、大蒜萃取物(蒜(garlic)萃取物)、洋蔥萃取物、山椒萃取物等。該等香辛料萃取物可單獨僅使用一種,亦可以任意之組合及比率併用兩種以上。 香辛料萃取物之含量較佳為0.01~2質量%,更佳為0.02~1質量%,進而較佳為0.1~1質量%。 又,只要不影響風味,則亦可使用乾燥果實。作為乾燥果實,可列舉:檸檬、柚、酸橘、酸橙、蜜橘、葡萄柚、蘋果、鳳梨、桃、葡萄、草莓、梨、香蕉、甜瓜、奇異果、黑醋栗、西印度櫻桃、藍莓、杏、番石榴、梅、芒果、番木瓜、荔枝等。其中,較佳為檸檬、柚、酸橘、酸橙、蜜橘、葡萄柚、蘋果、鳳梨。該等乾燥果實可使用一種或兩種以上。 此外,調味液中可含有水、鹽、醬油、香辛料、糖類、蛋白質素材、有機酸、胺基酸系調味料、核酸系調味料、動植物萃取物、醱酵調味料、酒類、穩定劑、著色料、黏度調整劑、鈣鹽等。 液狀調味料中之調味液之pH值就維持食感之方面而言,較佳為2~5。於pH值未達2之情形時,於保存過程中難以保持食感,於pH值超過5之情形時,由於需要過度之加熱殺菌,故而難以保持食感。pH值更佳為2.5~4.5,進而較佳為3~4。 於食材中,除上述乾燥蔬菜片以外,例如只要為蔬菜類,則可使用鮮蔬菜、蔬菜泥、蔬菜糊等。又,只要為乾燥食材,則可使用例如乾燥種子、乾燥蘑菇、乾燥肉類、乾燥魚貝類等。 本發明之液狀調味料例如可藉由如下方式進行製造:於上述調味液中添加含有乾燥蔬菜片之食材,一面藉由攪拌機攪拌一定時間一面進行加熱,於85℃下進行30秒加熱殺菌,冷卻至65℃後填充至容器中,並冷卻至室溫左右。 本發明之液狀調味料由於即便在長期保存後或加熱烹調後亦保持食醋或香味成分之風味,故而可使用於火鍋用調味料、麵條用調味料、米飯用調味料、什錦飯用調味料、勾芡用調味料、烤肉用調味料、熟製食品用調味料、豆腐用調味料、炒飯用調味料、天婦羅蓋飯用調味料、芝麻醬、煎餃用調味料、拌菜用調味料、漢堡用調味料、牛排用調味料、煎肉用調味料、微波爐用調味料、純豆腐用調味料、焙炒用調味料、煮菜飯用調味料、五目飯用調味料、泡菜用調味料、油炸食品用調味料、湯麵用調味料、燉煮用調味料、涮肉用調味料、蘸醬用調味料、麵食用調味料等。尤其於加熱烹調時添加、或於加熱烹調後撒入來使用之加熱烹調用調味料中,本發明液狀調味料較為有用,尤佳為作為烤肉用調味料、熟製食品用調味料、麵食用調味料、炒飯用調味料、煎餃用調味料使用。 [實施例] 其次,列舉實施例更詳細地說明本發明。 實施例1~7及比較例1~8 (方法) <食材之製備> 去除洋蔥之外皮,並進行粉碎,以及切成2 mm見方、4 mm見方、8 mm見方。 將上述粉碎、及切丁洋蔥之各者之一部分進行熱風乾燥。 <調味液之製作> 將砂糖8質量%、釀造醋(酸度15%)8質量%、食鹽4質量%、麩胺酸鈉0.2質量%、三仙膠0.3質量%、檸檬香料(乳化型)0.1質量%混合於水中。 <添加食材液狀調味料之製作> 將各食材按表中所示之液狀調味液整體之含量添加至調味液中,攪拌至均勻後,於85℃下進行5分鐘之加熱殺菌,並填充於瓶中。將所使用之蔬菜片乾燥之有無、靜止角、所獲得之添加食材液狀調味料之食材含量(質量%)、食材之縱橫比、及官能評價、流動性、綜合評價之結果記載於表1及表2。 (評價方法) 於95℃下進行10分鐘之燉煮烹調後,由4名經訓練之官能檢查員按照下述基準,與加熱處理前之樣品進行比較,從而進行官能評價。 <官能評價方法> <液體調味料之檸檬風味之強度> 5;非常良好地殘留 4;良好地殘留 3;少許殘留 2;幾乎未殘留 1;未殘留 <調味液風味之優劣> 5;非常良好 4;良好 3;略好 2;略差 1;較差 <流動性> 5;非常良好 4;良好 3;略好 2;略差 1;較差 <綜合評價> AA;口味均衡,極好 BB;良好 CC;口味均衡感略差,略有不良 DD;不良 [表1]
[表2]
根據表1,使用特定量之特定尺寸之乾燥蔬菜片的實施例1至7之液狀調味料於加熱烹調後之風味強度、優劣、流動性之各評價均良好,綜合評價亦優異。 另一方面,根據表2,於未將食材乾燥之比較例1至3中,尤其是風味較弱,並非令人滿意者。又,即便於使用乾燥蔬菜片之情形時,未使用特定量之特定尺寸之蔬菜片的比較例4至8之液狀調味料之風味強度、優劣、流動性之各評價亦較低,綜合評價並非令人滿意者。 實施例8~16及比較例9~14 (方法) <食材之製備> 將洋蔥、高麗菜、人蔘切丁,進行熱風乾燥。芥末籽、芝麻直接進行熱風乾燥。 <調味液之製作> 將砂糖8質量%、釀造醋(酸度15%)8質量%、食鹽4質量%、麩胺酸鈉0.2質量%、三仙膠0.3質量%及表3、4所示之香料分別混合於水中。 <添加食材液狀調味料之製作> 將各食材以成為液狀調味料整體之30質量%之方式添加至調味液中,攪拌至均勻後,於85℃下進行5分鐘之加熱殺菌,並填充於瓶中。 將所使用之蔬菜片之種類、靜止角、所獲得之添加食材液狀調味料之食材含量(質量%)、香料含量(質量%)、食材之縱橫比、及官能評價之結果記載於表3及表4。 <官能評價方法> 於95℃下進行10分鐘之燉煮烹調後,由4名經訓練之官能檢查員按照下述基準,與加熱處理前之樣品進行比較,從而進行官能評價。 <液體調味料之芳香強度> 5;非常良好地殘留 4;良好地殘留 3;少許殘留 2;略微殘留 1;未殘留 [表3]
[表4]
根據表3,使用特定之靜止角、縱橫比之乾燥蔬菜片的實施例8至16之液狀調味料於加熱後之芳香良好,且極優異。 另一方面,根據表4,未使用特定之靜止角、縱橫比之乾燥蔬菜片的比較例9至14之液狀調味料之風味較弱,並非令人滿意者。 實施例17~20 (方法) 除將高麗菜以成為表5所示之縱橫比之方式進行製備以外,以與實施例11相同之方式製作添加食材液狀調味料,根據以下之官能評價方法進行評價。 將所獲得之添加食材液狀調味料之食材含量(質量%)、食材之縱橫比、及官能評價之結果記載於表5。 <官能評價方法> 於95℃下進行10分鐘之燉煮烹調後移至淺碟中,於60℃下保存4小時。由4名經訓練之官能檢查員,按照下述基準對剛燉煮後、及60℃保存後之樣品與加熱烹調前之樣品進行比較,從而進行官能評價。 <液體調味料之芳香強度> 5;非常良好地殘留 4;良好地殘留 3;少許殘留 2;略微殘留 1;未殘留 [表5]
根據表5,使用特定之縱橫比之食材的實施例17至19之液狀調味料於加熱後、及後續60℃保存後之芳香良好。 實施例21及比較例15 (實施例21) 將煎鍋預熱,薄薄地倒入一層沙拉油後,用中火將切成薄片之豬肉約200 g加熱到肉片上色。關火後,添加實施例9之添加洋蔥食材薑風味液狀調味料60 g並撒均勻。烹調後在室溫下放置5小時,利用600 W微波爐加熱1分30秒。 於加熱後、及利用微波爐再次加熱後,分別進行官能評價。加熱後之豬肉充分融入薑風味,令人感到滿意。又,與剛加熱後相比,微波爐再次加熱後雖芳香氣味(香氣)略微減弱,但食用時之薑風味仍充足,令人感到滿意。 (比較例15) 除使用不含食材之薑風味液狀調味料以外,與實施例21同樣地將切成薄片之豬肉進行加熱烹調。同樣於烹調後在室溫下放置5小時,利用600 W微波爐加熱1分30秒。 與實施例21同樣地,於加熱後、及利用微波爐再次加熱後,分別進行官能評價。與實施例21相比,剛加熱後之芳香氣味(香氣)較弱,利用微波爐之再次加熱後幾乎未殘留芳香氣味(香氣),食用時薑風味亦十分微弱。
Claims (6)
- 一種添加食材液狀調味料,其特徵在於:其係含有含乾燥蔬菜之食材、及選自食醋、果汁、香味油、香料及香辛料萃取物中之一種以上之調味料,且含有滿足1)~3)之乾燥蔬菜以膨潤後之合計計占調味料整體之5~60質量%; 1)含有膨潤後之大小為0.5 mm以上且未達3 mm之乾燥蔬菜占調味料整體之0~30質量% 2)含有膨潤後之大小為3 mm以上且未達8 mm之乾燥蔬菜占調味料整體之0~60質量% 3)含有膨潤後之大小為8 mm以上且未達20 mm之乾燥蔬菜占調味料整體之0~30質量%。
- 如請求項1之添加食材液狀調味料,其中乾燥蔬菜之縱橫比為1~10。
- 如請求項1之添加食材液狀調味料,其中對上述食材於乾燥狀態下利用注入法於具有用以保持食材之保持緣之固定半徑r(cm)之圓板上形成具有對稱性之大致圓錐狀之積層體時保持緣之最高部與大致圓錐狀之積層體之最高部之差量即高度H(cm)進行測定,藉此,根據「tanα=H/r」求出之靜止角為40°<α<50°。
- 如請求項1之添加食材液狀調味料,其中乾燥蔬菜係選自洋蔥、高麗菜、白菜、人蔘、蔥、芹菜及彩椒中之一種以上之乾燥蔬菜。
- 如請求項1之添加食材液狀調味料,其中上述香料為乳化型香料或油溶性香料。
- 如請求項1至5中任一項之添加食材液狀調味料,其中上述液狀調味料為加熱烹調用。
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