WO2013100118A1

WO2013100118A1 - Composition for improving taste of microwave oven-cooked chicken and method for improving taste of microwave oven-cooked chicken

Info

Publication number: WO2013100118A1
Application number: PCT/JP2012/084034
Authority: WO
Inventors: 陽子松井; 金森　啓至; 千香管
Original assignee: 昭和産業株式会社
Priority date: 2011-12-28
Filing date: 2012-12-28
Publication date: 2013-07-04
Also published as: JP5912526B2; TW201330782A; JP2013138630A

Abstract

The purpose of the present invention is to improve the taste of microwave oven-cooked chicken and provide microwave oven-cooked chicken having improved taste. A composition for improving the taste of microwave oven-cooked chicken, said composition comprising a seasoning for imparting roasted taste and one or more kinds of secondary materials which are selected from among saccharides, glutamic acid and spices and at least comprise a saccharide; use of the aforesaid composition for improving the taste of microwave oven-cooked chicken; a method for improving the taste of microwave oven-cooked chicken, said method comprising contacting the aforesaid composition with chicken, and cooking the chicken having been contacted therewith in a microwave oven; and a method for producing microwave oven-cooked chicken having improved taste, said method comprising contacting the aforesaid composition with chicken, and cooking the chicken having been contacted therewith in a microwave oven.

Description

Composition for improving the flavor of microwave-cooked chicken and method for improving the flavor of microwave-cooked chicken

The present invention relates to a composition for improving the flavor of microwave-cooked chicken, the use of the composition for improving the flavor of microwave-cooked chicken, a method for improving the flavor of microwave-cooked chicken, and a microwave-cooked chicken with improved flavor It relates to a manufacturing method.

∙ Microwave cooking can be set off timer without using fire, and microwave output during cooking of household microwave cooking utensils tends to increase year by year. For this reason, the user does not simply use the processed food that can be eaten, but as a simple cooking method, that is, until the raw food such as livestock meat and seafood is ready for eating by microwave cooking. It has become like this. Under such circumstances, seasonings for microwave ovens have been researched and developed.

For example, Patent Document 1 discloses a fried flour mix for heat treatment without using fats and oils as a heating medium, 8 to 30% by weight of powdered soy sauce, 10 to 50% by weight based on the total amount of the mix Fried flour mix is described because it contains 1% casein and 15-50% by weight pregelatinized flour or pregelatinized starch. It is described in Patent Document 1 that, by this, coloring of the clothes and soy sauce flavor can be enhanced by microwave cooking without frying in oil, and it is possible to make fried food from a good clothing state. .

Also, Patent Document 2 describes a microwave topping solution by mixing xylose and glycine with egg white or gelatin. It is described in Patent Document 2 that it is possible to impart a preferable burnt and fragrant fragrance to the food surface by microwave cooking.

JP-A-9-28339 JP 11-103790 A

However, since it is generally used for frying, when fried flour is used for cooking in a microwave oven, meat that has been cooked in a microwave oven, especially chicken that has been cooked in a microwave oven, has an unpleasant flavor, It was hard to say that the food was satisfactory.
Therefore, the present invention relates to a composition capable of improving the flavor of microwave-cooked chicken, use of the composition for improving the flavor of microwave-cooked chicken, a method for improving the flavor of microwave-cooked chicken, and microwave cooking with improved flavor A method for producing chicken meat is provided.

As a result of intensive studies on a seasoning composition and a cooking method specialized in microwave cooking, the present inventor, in view of the above circumstances, uses a seasoning having a roasted flavor and an auxiliary material, in particular, a saccharide. When the composition was brought into contact with livestock meat and cooked in a microwave oven, it was found that the bad flavor of cooked livestock meat at the time of eating could be improved, and the present invention (present technology) was completed.

That is, the present invention relates to the following [1] to [12].
[1] Improving the flavor of microwave-cooked chicken that has a roasted flavor seasoning and an auxiliary material, and the auxiliary material is one or more selected from sugars, glutamic acid and spices, and contains at least sugars Composition.
[2] The composition according to [1], wherein the auxiliary material includes at least a saccharide and at least one selected from glutamic acid and spices.
[3] The composition according to [1] or [2] above, wherein a mass blending ratio of the roasted flavor seasoning and the auxiliary material is 1 to 50: 1 to 70.
[4] The composition according to any one of [1] to [3], wherein the roast flavor seasoning is one or more selected from roast brew seasonings and roast sugars.
[5] The composition according to any one of [1] to [4], wherein the roasted flavor seasoning is at least one selected from roasted soy sauce powder, roasted miso powder, and roasted sugar powder.
[6] The composition according to any one of [1] to [5], further comprising one or more dilution materials selected from flour and starch.
[7] Microwave cooked chicken flavor of a composition having a roasted flavor seasoning and an auxiliary material, wherein the auxiliary material is one or more selected from sugars, glutamic acid and spices, and contains at least sugars Use to improve.
[8] Use of the composition described in [7] above in any one of [2] to [6].
[9] having a roasted flavor seasoning and an auxiliary material, wherein the auxiliary material is selected from one or more of saccharides, glutamic acid and spices, and bringing the composition containing at least the saccharide into contact with chicken, And microwave-cooking the chicken that has been brought into contact with the microwave.
[10] The method for improving the flavor of microwave-cooked chicken according to [9], wherein the composition according to any one of [2] to [6] is contacted with chicken.
[11] having a roasted flavor seasoning and an auxiliary material, wherein the auxiliary material is selected from one or more of saccharides, glutamic acid and spices, and bringing the composition containing at least the saccharide into contact with chicken, And microwave-cooking the contacted chicken, a method for producing a microwave-cooked chicken with improved flavor.
[12] The method for producing microwave-cooked chicken with improved flavor according to [11], wherein the composition according to any one of [2] to [6] is contacted with chicken.

According to the present invention, the flavor of microwave-cooked chicken can be improved. It is also possible to provide microwave-cooked chicken with improved flavor.

The “microwave cooked meat flavor” in the present disclosure is an unpleasant flavor (unpleasant odor or unpleasant taste) felt when raw raw meat ingredients are cooked as they are and when the microwave cooked meat is eaten as it is. . Specific examples of this unpleasant flavor include meat odor. In particular, the smell of chicken is expressed by, for example, chicken smell, raw meat smell, and the like.
The above-mentioned “improving the flavor of cooked meat in a microwave oven” refers to an unpleasant flavor (for example, an unpleasant odor or an unpleasant taste) that is felt when raw raw meat ingredients are cooked as they are and when the cooked meat is cooked as it is. ) Is improved, or the unpleasant flavor that is felt when eating as it is becomes a good flavor (for example, aroma or taste).
That is, to improve the unpleasant odor of livestock meat immediately after cooking in a microwave oven; to improve the flavor (eg, unpleasant odor or unpleasant taste) of meat during eating; the unpleasant flavor of cooked meat in a microwave oven is good To be flavored; To suppress the raw odor of cooked meat that has been cooked in a microwave oven; To continue to maintain a good taste of cooked meat that has been cooked in a microwave oven when chewed .

As shown in the following [Example], when microwave cooking was performed using sugar as a material (for example, see Comparative Example 1), the flavor of chicken cooked with microwave oven could not be improved at all. Furthermore, even when glutamic acid was used as a material (see, for example, Comparative Example 2), the flavor of chicken that had been cooked in a microwave oven could not be improved at all.
Furthermore, even when soy sauce powder was added to sugar and these were used in combination (for example, see Comparative Example 3), the flavor of the microwave-cooked chicken was unpleasant, so it could not be said that the flavor could be improved. Moreover, compared with the case where soy sauce powder was used (for example, refer to Comparative Example 4), even when soy sauce powder and sugar were used in combination, the effect of improving the flavor was hardly recognized.
Furthermore, even when the soy sauce powder of Comparative Example 4 is used instead of a seasoning having a fragrant roasted flavor (hereinafter also referred to as “roasted flavor seasoning”), the roasted soy sauce powder is used (for example, see Reference Example 1). In addition, even when roasted soy sauce powder and glutamic acid or spice black pepper are used in combination (for example, see Reference Examples 2 to 4), the flavor of chicken cooked with microwave oven cannot be improved to a satisfactory level. It was.

However, despite the fact that the combined effect of sugar and soy sauce powder could not be expected at all (see Comparative Examples 3 and 4), as shown in Example 2 and Test Examples 1 to 9, roasted soy sauce of roasted flavor seasoning When using the composition which used powder and saccharides together, it discovered that the flavor of the microwave-cooked chicken could be improved favorably. The effect of improving the flavor of the microwave-cooked chicken was also observed in roasted sugar powder and roasted miso powder of other roasted flavor seasonings (see, for example, Examples 1 and 3).
Furthermore, it was recognized that the flavor of chicken cooked with microwave oven can be further improved by combining roast flavor seasoning and sugar with glutamic acid or spices (for example, Examples 4 and 5 and tests). See Examples 10-24).
That is, a composition having a roasted flavor seasoning and an auxiliary material selected from sugars, glutamic acid and spices, and at least using the roasted flavor seasoning and the sugars of the auxiliary material, cooking in a microwave oven It was found that the flavor of finished chicken can be improved.
In particular, when a composition comprising a combination of roasted flavor seasoning and four types of sugars, glutamic acid and spices is used (see, for example, Example 6), the flavor of chicken cooked with microwave oven can be improved very well. It was recognized that we could do it.

Therefore, the composition of the present disclosure has a roasted flavor seasoning and an auxiliary material, and the auxiliary material is one or more selected from sugars, glutamic acid and spices, and contains at least sugars. It can be used as a composition that improves the flavor of Furthermore, it is preferable that the subsidiary material includes saccharides and glutamic acid and / or spices, and more preferably includes a combination of three types of sugars, glutamic acid and spices.

Then, by bringing the composition of the present disclosure into contact with livestock meat and cooking in a microwave oven, it is possible to improve the flavor of livestock meat after the heat treatment, and to obtain heat-treated livestock meat with improved flavor. The obtained microwave-cooked meat rarely feels an unpleasant flavor (for example, a raw odor) peculiar to meat that is likely to occur in microwave cooking in the nose or mouth. In addition, during eating, a good aftertaste is likely to remain in the mouth for a long time, and even if it continues to be chewed, it can be sustained, so that microwave-cooked meat with good flavor can be obtained.
In addition, since the composition for improving the flavor of the present disclosure can improve the flavor of microwave-cooked meat by bringing it into contact with the surface of the meat, it is immersed for a long time so as to soak the seasoning in the center of the meat. Even if it is not necessary, it is possible to perform the treatment for a short time by a dusting treatment or the like, and the workability of cooking and manufacturing is also good.
Furthermore, by combining the above-mentioned auxiliary materials with two or three types, the raw odor of meat during cooking in a microwave oven can be suppressed, unpleasant flavors (unpleasant taste and unpleasant odor) can be improved, and the flavor improvement continues. Is desirable.

Thus, the composition of the present disclosure (hereinafter, also referred to as “the composition”) may be used for improving the flavor of microwave-cooked livestock meat, and also improves the flavor of microwave-cooked livestock meat. It can be used as a product, and can also be used to produce microwave-cooked livestock meat with improved flavor. In addition, the said composition can be manufactured by a conventional method according to the material, component, etc. which should be mix | blended.
The composition of the present disclosure is particularly suitable for use as a flavor-improving composition for microwave-cooked chicken, because it can improve the flavor of microwave-cooked chicken.

The roasted flavor seasoning of the present disclosure may be a seasoning having a roasted flavor.
Examples of the roasted flavor seasoning include roasted brew seasonings and roasted sugars.
Examples of the roasted brewing seasoning include roasted soy sauce and roasted miso.
Examples of the roast saccharide include roast sugar, roast fructose, and roast maple syrup.
These can be used alone or in combination of two or more.

The roasted flavor seasoning of the present disclosure can be obtained by heat-treating a raw material that can be used as a seasoning so as to produce a roasted flavor.
The above-mentioned “raw material that can be used as a seasoning” is produced by using one or more grains selected from wheat, soybeans and rice using microorganisms such as koji molds, lactic acid bacteria, and yeasts; yeasts; polysaccharides and polysaccharides Examples include hydrolysates (for example, enzyme hydrolysates, acid hydrolysates, and dextrins), saccharides such as monosaccharides, and oligosaccharides (about 2 to 9 sugar residues). Moreover, what is generally marketed can also be used. These can be used alone or in combination of two or more as raw materials.
More specifically, brewing raw materials such as soy sauce, miso and yeast: saccharide raw materials such as sugar, fructose, and maple syrup.

The “heat treatment” when heat-treating the “raw material that can be used as a seasoning” is not particularly limited, and includes roasting, ripening, boiling, steaming, autoclave treatment, and the like. For example, it can be appropriately selected according to a solid form, a paste form, a liquid form, or the like. Then, heat treatment may be performed so that the raw material has a roasted flavor, and it is preferably performed at a heating temperature of 100 ° C. or higher (more preferably 120 ° C. or higher) and a product temperature of about 100 to 300 ° C. It is.
The heating temperature (product temperature) at this time is preferably 100 ° C. or higher, more preferably 100 to 200 ° C. The heating temperature (atmosphere temperature) is preferably 150 ° C. or higher, more preferably 150 to 300 ° C., and further preferably 150 to 180 ° C.
The heat treatment time may be a heat treatment for a desired time from when the roasted flavor occurs.
As an example of the heat treatment, when the raw material is in a solid state (for example, powder, granule, etc.), it is preferable to perform roasting under the above heat treatment conditions. The roasting time at this time is preferably 30 seconds to 20 minutes, more preferably 30 seconds to 10 minutes.
Moreover, as an example of the heat treatment, when the raw material is in a liquid or paste form, it is preferably performed under the above-described heat treatment (product temperature) conditions while boiling, preferably 3 minutes or less after boiling (preferably For 1 minute or less).
As a specific example, for example, a roasted brew seasoning is obtained by heating a brew seasoning powder at 130 to 200 ° C. (preferably 150 to 180 ° C.) for 1 to 10 minutes (preferably 3 to 10 minutes). It is possible.
As a specific example, for example, roast saccharide is obtained by heating (for example, melting) the saccharide to 150 to 190 ° C. (preferably 160 to 180 ° C.) over 1 to 3 hours. Is possible.
And since it is preferable that a roasted flavor seasoning is a powder form from the point of the convenience mentioned later, it is suitable to make the roast flavor seasoning obtained by the above heat processing into a powder form.
In addition, what is necessary is just to use a well-known method as a means to make the above-mentioned roast flavor seasoning etc. into a powder form, and the method in particular is not limited. Examples include spray drying, sun drying, freeze drying, tunnel drying, centrifugal thin film drying, powder drying, and the like. More specifically, there are a method of pulverizing a dried product with a pulverizer such as a turbo mill; a method of collecting powder by sieving; a method of adding dextrin and gelatin to a brewing seasoning liquid, and spray drying.

As the saccharide, monosaccharides and oligosaccharides are preferable, and examples thereof include sugar, glucose, fructose, isomerized sugar, starch syrup, maltose, raffinose, trehalose, isomaltose, panose and the like. preferable. In addition, 1 to 2 sugars of sugar, glucose and fructose are preferable, sugar and / or glucose are more preferable, and sugar; sugar and glucose are more preferable. These can be used alone or in combination of two or more.
As the saccharide to be used, those having a sweetness degree of 20 or more are preferred, and those having a sweetness degree of 60 or more are more preferred. In addition, as a method for measuring the sweetness level (indicator of sweetness), it can be usually obtained by comparing the sweetness of a 10% sugar solution at 20 ° C. as a standard. The sweetness level of each saccharide when the sweetness level of 100 is taken as 100 is shown.

The glutamic acid can take the form of a salt as appropriate, and the salt is not particularly limited, and examples thereof include alkali metal salts such as sodium and potassium; alkaline earth metal salts such as calcium and magnesium. These can be used alone or in combination of two or more.

The spice is not particularly limited, and examples thereof include black pepper, white pepper, garlic, curry powder, ginger, chili, and nutmeg. Components of this spice include pepper piperine, garlic allyl isothiocyanate, ginger ginger, and the like.
These can be used alone or in combination of two or more.

Furthermore, it is preferable to mix sweeteners other than sugars and / or umami ingredients other than glutamic acid as auxiliary materials.
Mixing sweeteners other than sugars is desirable because it can last a good flavor. In addition, it is desirable to add an umami component other than glutamic acid because it can improve unpleasant flavors (unpleasant tastes and unpleasant odors) and can prolong good flavors.

Examples of sweeteners other than the saccharide include synthetic sweeteners, non-saccharide natural sweeteners, amino acid / peptide sweeteners, and the like. These may be commercially available products.
Examples of the sugar alcohol include lactitol, xylitol, maltitol, erythritol and the like. Of these, lactitol is preferred.
Examples of the synthetic sweetener include sucralose, saccharin, and acesulfame potassium. Among these, acesulfame potassium is preferable.
Stevia etc. are mentioned as said non-saccharide natural sweetener. Examples of the amino acid-based sweetener and peptide-based sweetener include glycine, alanine, aspartame, L-phenylalanine compounds, etc. Among them, glycine is preferable.
In addition, these can be used individually or in combination of 2 or more types.

Examples of the umami component other than the glutamic acid include aspartic acid, nucleic acid, and organic acid.
Examples of the nucleic acid include inosinic acid and guanylic acid. Examples of the organic acid include succinic acid. These can take the form of a salt as appropriate, and the salt is not particularly limited. The above-mentioned alkali metal salt, alkaline earth metal salt, inorganic acid salt such as phosphate, organic acid salt such as carbonate, etc. Is mentioned.
In addition, these can be used individually or in combination of 2 or more types.

In addition, the form of the roasted flavor seasoning and the auxiliary material and the form of the composition for improving the flavor of the present disclosure are not particularly limited, but are preferably in a powder form. It is suitable because it is easy to contact evenly.

The dilution material is not particularly limited as long as it can dilute materials other than the above, such as roasted flavor seasonings and auxiliary materials. Thereby, it becomes possible to make the said roasted flavor seasoning and auxiliary material contact the livestock meat surface uniformly.
Examples of the dilution material include corn grits, durum semolina, flour such as wheat flour, corn flour, rice flour and buckwheat flour; starch such as corn starch, potato and tapioca; and these pregelatinized products and processed products.
The dilution material is preferably a slightly water-soluble granular material that is difficult to dissolve in water when the composition for improving the flavor of the present disclosure is used in the form of a powder. , Corn grits, durum semolina, pulverized pasta and the like.
These can be used alone or in combination of two or more.

The content of the roasted flavor seasoning in the composition is preferably 1% by mass or more, more preferably 2% by mass or more, further preferably 10% by mass or more, and still more preferably 20% by mass or more. It is preferable because the raw odor of livestock meat during microwave oven cooking can be suppressed and unpleasant flavor can be improved. Moreover, in the said composition, Preferably it is 70 mass% or less, More preferably, it is 50 mass% or less, More preferably, it is 30 mass% or less, since it becomes favorable taste, and is suitable.
The content of the roasted flavor seasoning is preferably 1 to 50% by mass, more preferably 2 to 30% by mass, and still more preferably 10 to 30% by mass in the composition. . Thereby, the flavor of microwave-cooked livestock meat can be improved, and a fragrant and good flavor can be imparted to livestock meat while being microwave-cooked, and the good flavor can be maintained for a long time, which is desirable.

In the composition, the content of the auxiliary material is preferably 0.1% by mass or more, more preferably 5% by mass or more, and further preferably 10% by mass or more. Since the odor can be suppressed, it is preferable. In addition, the content of the auxiliary material is preferably 80% by mass or less, more preferably 70% by mass or less, and further preferably 40% by mass or less in the composition.
Further, the content of the auxiliary material is preferably 5 to 70% by mass, more preferably 10 to 40% by mass in the composition. Thereby, the flavor of the microwave-cooked livestock meat can be improved, a fragrant and good flavor can be imparted to the livestock meat while being microwave-cooked, and the good flavor can be prolonged, which is desirable.

In the auxiliary material, the content of the saccharide is preferably 50% by mass or more, more preferably 60% by mass or more, and still more preferably 60 to 97% by mass from the viewpoint of good flavor. .
Further, the content of glutamic acid in the auxiliary material is preferably 5 to 50% by mass, more preferably 15 to 35% by mass.
The spice content in the auxiliary material is preferably 1 to 16% by mass, more preferably 2 to 9% by mass.

The content of the saccharide is preferably 80% by mass or less, more preferably 70% by mass or less in the composition because it provides a good taste.
Further, the content of the saccharide in the composition is preferably 1 to 70% by mass, more preferably 5 to 30% by mass, further preferably 8 to 30% by mass, and still more preferably 10 to 25% by mass. This is preferable in terms of flavor improvement.
In addition, the amount of the saccharide in the composition is set so that the sweetness × content (% by mass) is 1000 or more (preferably 1000 to 6000) in consideration of the sweetness of the saccharide. It is possible to adjust. In addition, it is possible to calculate as sugar sweetness 100 and glucose sweetness 70.

The content of the glutamic acid in the composition is preferably 0.1% by mass or more, more preferably 1% by mass or more, and further preferably 2% by mass or more. It is preferable in terms of suppression. Further, the content of the glutamic acid in the composition is preferably 10% by mass or less, more preferably 8% by mass or less, and even more preferably 5% by mass or less. It is.
Furthermore, the content of glutamic acid in the composition is preferably 1 to 10% by mass, more preferably 2 to 8% by mass, and further preferably 2 to 5% by mass. Thereby, the flavor of microwave-cooked livestock meat can be improved, and a fragrant and good flavor can be imparted to livestock meat while being microwave-cooked, and the good flavor can be maintained for a long time, which is desirable.

The content of the spice is preferably 0.01% by mass or more, more preferably 0.1% by mass or more, and still more preferably 0.3% by mass or more in the composition. It is suitable in terms of suppressing the odor of livestock meat. Further, the spice content is preferably 10% by mass or less, more preferably 5% by mass or less, and still more preferably 3% by mass or less in the composition, because it provides a good taste. .
Further, the spice content in the composition is preferably 0.1 to 10% by mass, more preferably 0.1 to 5% by mass, and still more preferably 0.1 to 2% by mass. Is preferred. Thereby, the flavor of microwave-cooked livestock meat can be improved, and a fragrant and good flavor can be imparted to livestock meat while being microwave-cooked, and the good flavor can be maintained for a long time, which is desirable.

In addition, the content of sweeteners other than the saccharide is preferably 0.01 to 1% by mass, more preferably 0.05 to 0.5% by mass in the composition.
In addition, the content of the umami component other than the glutamic acid is preferably 0.1 to 5% by mass, more preferably 1 to 3% by mass in the composition.
The content of the dilution material is not particularly limited in the composition, and is preferably 10% by mass or more, more preferably 50% by mass or more, and further preferably 60 to 80% by mass. This is suitable because it is easy to contact the meat evenly.

The mass blending ratio of “the roasted flavor seasoning and the auxiliary material” is preferably 1 to 50: 1 to 70, more preferably 2 to 30: 5 to 40, and still more preferably 10 to 30: 8 to 25. It is preferable in terms of flavor improvement.
The mass ratio of the two kinds of “the roasted flavor seasoning and the saccharide” is preferably 2 to 30: 5 to 30, more preferably 10 to 30: 8 to 30, and further 10 to 30:10 to 25. Is preferable in terms of flavor improvement.
The mixing ratio of the two kinds of “the roasted flavor seasoning and the glutamic acid” is preferably 2 to 30: 2 to 8, and more preferably 10 to 30: 2 to 5, from the viewpoint of improving the flavor. It is.
The two mass blend ratios of “the roasted flavor seasoning and the spice” are preferably 2 to 30: 0.1 to 5, more preferably 10 to 30: 0.1 to 2. This is preferable.

The mass ratio of the three kinds of “the roasted flavor seasoning, the saccharide and the glutamic acid” is preferably 2 to 30: 5 to 30: 2 to 8, more preferably 10 to 30: 8 to 30: 2 to 5 is preferable in terms of flavor improvement.
The mass ratio of the three kinds of “the roasted flavor seasoning, the saccharide and the spice” is preferably 2 to 30: 5 to 30: 0.1 to 5, more preferably 10 to 30: 8 to 30: A value of 0.1 to 2 is preferable in terms of improving the flavor.
The mass ratio of the four kinds of “the roasted flavor seasoning, the saccharide, the glutamic acid and the spice” is preferably 2 to 30: 5 to 30: 2 to 8: 0.1 to 5, more preferably 10 to A ratio of 30: 8 to 30: 2 to 5: 0.1 to 2 is preferable in terms of improving the flavor.
Thereby, the flavor of the microwave-cooked livestock meat can be improved, a fragrant and good flavor can be imparted to the livestock meat while being microwave-cooked, and the good flavor can be prolonged, which is desirable.

The mass blending ratio of sweeteners other than the saccharide is preferably 0.05 to 0.5 with respect to the saccharide 5 to 30, and 0.05 to 0 with respect to the glutamic acid 2 to 5. .5 is preferable because a good flavor can be maintained for a long time.
The mass blending ratio of the umami components other than the glutamic acid is preferably 1 to 3 with respect to the saccharides 5 to 30, and preferably 1 to 3 with respect to the glutamic acids 2 to 5. Since it can make a long flavor last long, it is suitable.

In addition to the above-mentioned components, protein powders such as egg powder, gluten powder, casein powder, milk protein powder, processed soybean powder, and the like, as long as the effects of the present technology are not impaired, thickening of xanthan, pullulan, etc. Agents; pH adjusters; pigments; inorganic salts such as calcium carbonate; powders such as swelling agents may be included in the composition of the present disclosure. You may use these individually or in combination of 2 or more types.

The amount of the composition of the present disclosure to be used for livestock meat may be an amount that can evenly contact the surface of livestock meat, for example, a composition that improves the flavor of at least 5 to 10 parts by weight with respect to 25 to 35 parts by weight of livestock meat. By using a thing, it is possible to improve the flavor of meat cooked with microwave oven.

The composition of the present disclosure is, for example, mixing a specific amount of each of the above-mentioned auxiliary materials such as powder and granules; suspending the roasted flavor seasoning and each auxiliary material in water, or after suspending, Drying and powdering; Obtaining by mixing the raw material of liquid roasted flavor seasonings (for example, brewing seasonings and sugars) and each auxiliary material, roasting and drying, and then powdering Dilution materials may be blended as appropriate. It is preferable to obtain each material powder by mixing and stirring a specific amount.

A method for improving the flavor of cooked livestock meat using a composition of the present disclosure, a microwave cooking method for livestock meat, and a method for producing a microwave cooked livestock meat with improved flavor will be described below. In addition, since the composition used by the method of this indication was mentioned above, it abbreviate | omits.
A microwave-prepared cooked meat with improved flavor is obtained by a flavor improving method, a cooking method, and a manufacturing method, comprising bringing the composition of the present disclosure into contact with livestock meat and cooking the contacted meat in a microwave oven be able to.
The method of the present disclosure may include other steps as long as the present technology is not impaired. In the method of the present disclosure, preferably, the composition for improving flavor is brought into contact with chicken and cooked in a microwave oven.

Here, “livestock” includes, for example, chicken, pork, beef and the like, and particularly chicken can improve the flavor well.
In addition, “contacting the composition of the present disclosure with livestock meat” means, for example, spraying the composition of the present disclosure as a dusting powder on the livestock meat ingredient or attaching the composition of the present disclosure as a powder to the livestock meat ingredient; For example, spraying on livestock meat ingredients; adhering or immersing livestock meat ingredients as a liquid composition of the present disclosure. Of these, it is preferable to apply the composition of the present disclosure as a dust powder to livestock meat ingredients because it can be easily and uniformly applied.
At this time, the contact amount of the composition of the present disclosure may be an amount that can sufficiently contact the surface of the livestock meat food material.

In microwave cooking, the output and time may be adjusted so that the meat ingredients can be heated to a state where they can be eaten. For example, when cooking a food material contacted with the composition of the present disclosure (for example, chicken thigh meat to which the composition is attached (for example, 8 pieces of 27 ± 2 g per piece)) is 500 to 600 W. A time of about 3 to 4 minutes is preferable since the texture and flavor of the obtained food are good.

In the present disclosure, a sheet (preferably one or more sheets selected from paper, non-woven fabric, and woven fabric (for example, a sheet-shaped material such as paper)) is disclosed in the microwave oven cooking. It is suitable to arrange so as to be in contact with a foodstuff containing the composition. Thereby, it is possible to improve the flavor by removing meat juice and the like generated during cooking in the microwave oven.
Then, after the microwave-cooked food is brought into contact with a sheet made of paper or the like, the microwave-cooked meat is recovered by removing the cooked food from the paper-made sheet or removing the sheet.

The sheet made of paper can be used for processing / cooking foods, and may absorb liquid such as gravy to some extent. For example, it may be water-absorbing and / or oil-absorbing.
Examples of “made of paper” include towel paper (eg, cooking paper, cooking sheet, cooking towel, etc.), printing paper, processed paper, tissue paper, and the like.
Examples of the “nonwoven fabric” and “woven fabric” include cellulose (for example, pulp, cotton, paper, etc.) fiber, nylon fiber, vinylon fiber, polyester fiber, polyolefin fiber, rayon fiber and the like.
“Contacting the sheet” includes laying under the food material in contact with the composition; sandwiching the food material in contact with the composition in a sandwich shape, and the like. Moreover, it is preferable from the point of food texture and flavor to cook with a microwave oven without covering the foodstuff which contacted the said composition with the wrap film for foodstuffs.

Specific examples and test examples will be described below, but the present invention (present technology) is not limited thereto.

Each of the compositions shown in Tables 1 to 3 (Examples 1 to 6, Reference products 1 to 4, Comparative products 1 to 4, and Test products 1 to 24) were prepared using the following materials.

(A) Roasted flavor seasoning As the roasted flavor seasoning, roasted sugar powder, roasted soy sauce powder, and roasted miso powder were used. Each roast flavor seasoning was prepared by the following method, but it may be used if a commercially available product is available.
A commercially available soy sauce powder was placed on an aluminum cup, heated in an oven at 150 ° C., and the heating was stopped when a roasted flavor was generated (3 minutes) to obtain a roasted soy sauce powder. In addition, a roasted flavor was generated in 180 minutes at 3 minutes.
Similarly, when the roasted flavor was generated in the sugar powder and the miso powder, the heating was stopped to obtain the roasted sugar powder and the roasted miso powder.
It should be noted that roasted flavor was produced by boiling liquid soy sauce and sugar (product temperature of about 100 to 110 ° C.), and this can be used as a roasted flavor seasoning.

(B) Non-reducing sugars such as sugar (sweetness 100), glucose (sweetness 70), powdered candy (Isomalt 900P (manufactured by Showa Sangyo Co., Ltd.): sweetness 42) were used as auxiliary materials. Further, Na glutamate was used. Moreover, black pepper, garlic powder, curry powder, ginger powder, and chili powder were used as spices.
As sweeteners other than sugars, lactitol (sugar alcohol), acesulfame potassium (synthetic sweetener), stevia (non-sugar natural sweetener), and glycine (amino acid sweetener) were used. Moreover, inosinic acid (nucleic acid type), guanylic acid (nucleic acid type), and succinic acid (organic acid type) were used as umami components other than glutamic acid.
(C) Cornlitz (manufactured by Sunny Maze Co., Ltd.) was used as a dilution material.

Example 1
Use roasted sugar powder 20 parts by weight as a roasted flavor seasoning and sugar 10 parts by weight as a saccharide as an auxiliary material, adjust with dilution materials (70 parts by weight) to 100 parts, and cook for microwave oven composition (implementation) Article 1) was prepared.

Example 2
A composition for microwave cooking (Example 2) was prepared in the same manner as Example 1 except that the roasted sugar powder was replaced with roasted soy sauce powder.
Example 3
A composition for microwave cooking (Example 3) was prepared in the same manner as Example 1 except that the roasted sugar powder was replaced with roasted miso powder.

Example 4
Using roasted soy sauce powder 20 parts by weight as a roasted flavor seasoning, sugar 10 parts by weight as a subsidiary saccharide, and further 3 parts by weight sodium glutamate, and adjusting with dilution materials (67 parts by weight) to 100 parts, A composition for cooked range (Example product 4) was prepared.

Example 5
Use 20 parts by weight of roasted soy sauce powder as a roasted flavor seasoning, 10 parts by weight of sugar as a supplementary sugar, and 0.5 parts by weight of black pepper as a spice. Part) to prepare a microwave cooking composition (Example Product 5).

Example 6
Use roasted soy sauce powder 20 parts by weight as a roasted flavor seasoning, sugar 10 parts by weight as a saccharide as an auxiliary material, further 3 parts by weight sodium glutamate and 0.5 parts by weight black pepper as a spice, diluted to 100 parts by weight (66.5 parts by mass) to prepare a microwave cooking composition (Example Product 6).

Reference example 1
A composition for microwave cooking (reference product 1) was prepared in the same manner as in Example 2 except that the saccharide of the auxiliary material was not used.
Reference examples 2-4
Compositions for cooking in a microwave oven (reference products 2 to 4) were prepared in the same manner as in Examples 4 to 6 except that the saccharide of the auxiliary material was not used.

Comparative Example 1
A composition for microwave cooking (Comparative product 1) was prepared in the same manner as in Example 2 except that “roasted soy sauce powder” was not used.
Comparative Example 2
A microwave cooking composition (Comparative product 2) was prepared in the same manner as in Example 4 except that “roasted soy sauce powder” was not used.
Comparative Example 3
A microwave cooking composition (Comparative Product 3) was prepared in the same manner as in Example 2 except that “roasted soy sauce powder” was replaced with “soy sauce powder”.
Comparative Example 4
A composition for microwave cooking (Comparative Product 4) was prepared in the same manner as in Comparative Example 3 except that the saccharide of the auxiliary material was not used.

Test examples 1-5
A total of 100 masses in the same manner as in Example 2 except that the blending amount “20 parts by mass” of the roasted soy sauce powder was changed to “2, 10, 25, 30, and 50 parts by mass” as shown in Table 2. A composition for cooking in a microwave oven (test products 1 to 5) was prepared using a dilution material.

Test Examples 6-9
As shown in Table 2, the secondary material “10 parts by weight of sugar” is “glucose (sweetness 70) 14.3 parts by weight”, “sugar 8 parts by weight and glucose (sweetness 70) 5 parts by weight”, “powder” A composition for cooking in a microwave oven (test products 6 to 8) was prepared in the same manner as in Example 2 except that the content was changed to 24 parts by weight of candy.
As shown in Table 2, the sub-material “10 parts by weight of sugar” was replaced with “70 parts by weight of sugar” in the same manner as in Example 2, except that the composition for microwave oven cooking (Test Article 9) was used. Prepared.

Test examples 10-12
As shown in Table 2, the blending amount of sodium glutamate “3 parts by mass” was changed to “1, 2, 3, 10 parts by mass” in the same manner as in Example 4, except that the composition for microwave cooking ( Test articles 10 to 12) were prepared.

Test Examples 13-16
As shown in Table 3, "Roasted soy sauce powder 20 parts by weight, sugar 10 parts by weight", "Lactitol 0.1 parts by weight""Acesulfame potassium 0.1 parts by weight", "Stevia 0.1 parts by weight" Compositions for cooking in a microwave oven (test products 13 to 16) were prepared in the same manner as in Example 2 except that “glycine 0.1 part by mass” was blended.

Test Examples 17-19
As shown in Table 3, “Roasted soy sauce powder 20 parts by weight, sugar 10 parts by weight, sodium glutamate 3 parts by weight” and “inosinic acid 2 parts by weight”, “guanylic acid 2 parts by weight”, “succinic acid 2 parts by weight” A composition for cooking in a microwave oven (test products 17 to 19) was prepared in the same manner as in Example 5 except that “part” was blended.

Test Examples 20-24
“Black Pepper 0.5 part by mass” of the auxiliary material spice, “Black Pepper 10 part by mass”, “Garlic powder 0.5 part by mass”, “Curry powder 0.5 part by mass”, “Ginger powder 0.5 part by mass” Parts ”and“ 0.5 parts by weight of chili powder ”, and in the same manner as in Example 5, adjusted with dilution materials to a total of 100 parts by weight, and a microwave cooking composition (test product 20 to 24) was prepared.

[Experiment Method for Confirming Flavor Improvement of Chicken Cooked in Microwave Oven]
Each of the compositions shown in Tables 1 to 3 (Examples 1 to 6, Reference products 1 to 4, Comparative products 1 to 4, and Test products 1 to 24) were used in the confirmation experiment. Put 25g of each composition in a vinyl bag containing raw chicken thighs (30 ± 2g x 8 pieces), shake the vinyl bag, and then sprinkle the composition on the ingredients. Place the ingredients on the dish. Without wrapping, it was heated in a 600 W microwave oven for 3 minutes (8 pieces) to obtain chicken cooked with microwave oven. The panel was subjected to a sensory evaluation (flavor) test on the obtained chicken.
Cooked chicken cooked in a microwave oven is rated as 1 when compared to the unpleasant flavor (unpleasant odor or unpleasant taste) of cooking only the chicken without microwaveing the composition. As the maximum rating of 5 is improved, the evaluation is increased. In the evaluation 3, the unpleasant flavor was improved, and it was said that the food could be eaten slightly better.

<Evaluation: Flavor of chicken cooked with microwave oven> (The average score of 20 panelists is shown in Tables 1 to 3)
5 Very good 4 Good 3 Slightly good 2 Slightly uncomfortable 1 Uncomfortable

It was suitable to use saccharides in combination with roast flavor seasonings and auxiliary materials. Furthermore, it was suitable to mix glutamic acid and / or spices.
As the roasted flavor seasoning, roasted sugar powder, roasted soy sauce powder, and roasted miso powder were suitable. Further, the content of the roasted flavor seasoning was preferably 10 to 30% by mass in the composition because it had a good flavor.
As the auxiliary material sugar, sugar and / or glucose was suitable. The sugar content was preferably 10 to 24% by mass in the composition.
As the auxiliary material, sodium glutamate was suitable. The content of sodium glutamate was considered to be about 1 to 5% by mass in the composition, and 1 to 3% by mass was preferable.
As the spices for the auxiliary materials, pepper, garlic, curry powder, ginger and chili spices were suitable. The content of the spicy component was considered to be about 0.1 to 1% by mass in the composition.
Furthermore, by blending sugar alcohol, synthetic sweetener, non-sugar natural sweetener, amino acid sweetener sweetener, and by blending nucleic acid and / or organic acid flavor ingredients, The synergistic effect of umami resulted in a better flavor and was suitable.

This technology is specialized for microwave cooking.
In addition, this technique can also take the following structures.
[1] A roasted flavor seasoning and an auxiliary material, and the auxiliary material is selected from one or more of sugars, glutamic acid and spices (preferably containing at least sugars). A composition that preferably improves the flavor of chicken).
[2] The composition according to [1], wherein the auxiliary material further contains one or more selected from glutamic acid and spices.
[3] The composition according to [1] or [2] above, wherein a mass blending ratio of the roasted flavor seasoning and the auxiliary material is 1 to 50: 1 to 70.
[4] The composition according to any one of [1] to [3], wherein the roast flavor seasoning is one or more selected from roast brew seasonings and roast sugars.
[5] The composition according to any one of [1] to [4], wherein the roasted flavor seasoning is at least one selected from roasted soy sauce powder, roasted miso powder, and roasted sugar powder.
[6] The composition according to any one of [1] to [5], further comprising one or more dilution materials selected from flour and starch.
[7] An electronic component having a roasted flavor seasoning and an auxiliary material, wherein the auxiliary material is one or more selected from sugars, glutamic acid and spices (preferably containing at least sugars) Use to improve the flavor of cooked range meat (preferably chicken).
[8] Use of the composition described in [7] above in any one of [2] to [6].
[9] A composition having roasted flavor seasoning and an auxiliary material, wherein the auxiliary material is selected from one or more of sugars, glutamic acid and spices (preferably containing at least sugars) A method of improving the flavor of microwave-cooked livestock meat, comprising contacting (preferably chicken) and cooking the contacted livestock meat in a microwave oven.
[10] The method for improving the flavor of microwave-cooked meat according to [9], wherein the composition according to any one of [2] to [6] is brought into contact with livestock meat (preferably chicken).
[11] A composition comprising a roasted flavor seasoning and an auxiliary material, wherein the auxiliary material is one or more selected from sugars, glutamic acid and spices, and contains at least sugars. ), And cooking the meat that has been brought into contact with a microwave oven.
[12] The method for producing cooked meat with improved flavor according to [11], wherein the composition according to any one of [2] to [6] is brought into contact with livestock meat (preferably chicken). .

Claims

A composition for improving the flavor of microwave-cooked chicken, comprising a roasted flavor seasoning and an auxiliary material, wherein the auxiliary material is one or more selected from sugars, glutamic acid and spices, and contains at least sugars.
The composition according to claim 1, wherein the auxiliary material includes at least sugar and at least one selected from glutamic acid and spices.
The composition according to claim 1 or 2, wherein a mass blending ratio of the roasted flavor seasoning and the auxiliary material is 1 to 50: 1 to 70.
The composition according to any one of claims 1 to 3, wherein the roast flavor seasoning is one or more selected from roast brew seasonings and roast sugars.
The composition according to any one of claims 1 to 4, wherein the roasted flavor seasoning is at least one selected from roasted soy sauce powder, roasted miso powder, and roasted sugar powder.
The composition according to any one of claims 1 to 5, further comprising one or more kinds of diluent materials selected from flour and starch.
It has a roasted flavor seasoning and an auxiliary material, and the auxiliary material is one or more selected from sugars, glutamic acid and spices, and improves the flavor of microwave-cooked chicken in a composition containing at least sugars Use for.
Use of the composition according to any one of claims 2 to 6, according to claim 7.
Contacting chicken with a roasted flavor seasoning and an auxiliary material, wherein the auxiliary material is selected from one or more of sugars, glutamic acid and spices and containing at least sugars Cooking microwave chicken,
A method for improving the flavor of cooked chicken including microwave oven.
The method for improving the flavor of microwave-cooked chicken according to claim 9, wherein the composition according to any one of claims 2 to 6 is brought into contact with chicken.
Contacting chicken with a roasted flavor seasoning and an auxiliary material, wherein the auxiliary material is selected from one or more of sugars, glutamic acid and spices and containing at least sugars Cooking microwave chicken,
A process for producing microwave-cooked chicken with improved flavor.
A method for producing flavor-improved microwave-cooked chicken according to claim 11, wherein the composition according to any one of claims 2 to 6 is brought into contact with chicken.