WO2023013754A1 - Seasoning liquid for stewing and production method therefor, and production method for stewed dish - Google Patents
Seasoning liquid for stewing and production method therefor, and production method for stewed dish Download PDFInfo
- Publication number
- WO2023013754A1 WO2023013754A1 PCT/JP2022/030038 JP2022030038W WO2023013754A1 WO 2023013754 A1 WO2023013754 A1 WO 2023013754A1 JP 2022030038 W JP2022030038 W JP 2022030038W WO 2023013754 A1 WO2023013754 A1 WO 2023013754A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- seasoning liquid
- ingredients
- liquid
- seasoning
- present
- Prior art date
Links
- 239000007788 liquid Substances 0.000 title claims abstract description 153
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 126
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 37
- 239000004615 ingredient Substances 0.000 claims abstract description 93
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 35
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 35
- 229920002261 Corn starch Polymers 0.000 claims abstract description 30
- 239000008120 corn starch Substances 0.000 claims abstract description 30
- 238000000855 fermentation Methods 0.000 claims abstract description 27
- 230000004151 fermentation Effects 0.000 claims abstract description 27
- 238000010438 heat treatment Methods 0.000 claims abstract description 25
- 235000013305 food Nutrition 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 230000001476 alcoholic effect Effects 0.000 claims description 31
- 238000010411 cooking Methods 0.000 claims description 27
- 239000000203 mixture Substances 0.000 claims description 21
- 238000007789 sealing Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 18
- 235000019634 flavors Nutrition 0.000 abstract description 18
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 description 45
- 229940099112 cornstarch Drugs 0.000 description 27
- 235000019441 ethanol Nutrition 0.000 description 20
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 18
- 240000003768 Solanum lycopersicum Species 0.000 description 18
- 238000000034 method Methods 0.000 description 18
- 241000442132 Lactarius lactarius Species 0.000 description 11
- 235000021186 dishes Nutrition 0.000 description 11
- 230000000052 comparative effect Effects 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 10
- 235000013372 meat Nutrition 0.000 description 10
- 235000000346 sugar Nutrition 0.000 description 10
- 241000287828 Gallus gallus Species 0.000 description 9
- 239000002994 raw material Substances 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 230000008569 process Effects 0.000 description 6
- 235000013547 stew Nutrition 0.000 description 6
- 235000015203 fruit juice Nutrition 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 235000012015 potatoes Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 239000002562 thickening agent Substances 0.000 description 3
- 235000019583 umami taste Nutrition 0.000 description 3
- 235000014101 wine Nutrition 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 240000009088 Fragaria x ananassa Species 0.000 description 2
- 244000070406 Malus silvestris Species 0.000 description 2
- 244000098338 Triticum aestivum Species 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000019987 cider Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 239000003995 emulsifying agent Substances 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000009434 Actinidia chinensis Nutrition 0.000 description 1
- 244000298697 Actinidia deliciosa Species 0.000 description 1
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 240000005528 Arctium lappa Species 0.000 description 1
- 235000003130 Arctium lappa Nutrition 0.000 description 1
- 235000008078 Arctium minus Nutrition 0.000 description 1
- 241000238366 Cephalopoda Species 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 244000081841 Malus domestica Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 206010034203 Pectus Carinatum Diseases 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 241000219094 Vitaceae Species 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000021567 cream sauce Nutrition 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000021021 grapes Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000013067 intermediate product Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- 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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Definitions
- the present invention relates to a seasoning liquid used for stewed dishes.
- Stewed cooking is a cooking method in which ingredients such as meat and vegetables are heated over low heat for a long time with a relatively large amount of broth containing seasonings. By stewing, the ingredients are sufficiently heated and softened, and the umami components exuded from the ingredients and the seasonings blended in the broth are harmoniously integrated. Stewed food, that is, stewed food, has a unique taste that is not found in other heat-cooked foods such as grilled food and oil-fried food.
- simmered dishes are made by increasing the amount of ingredients and broth used and slowly simmering them over a long period of time to create a deep and delicious taste.
- seasoning liquids formulated for stewing have been developed and marketed for the purpose of reducing the time required for stewing and shortening the cooking time.
- seasoning liquids for stewed cooking that have been commercially available in the past have a rich flavor that seems to have been boiled down before use. An unpleasant odor may occur due to
- Patent Documents 1 to 3 describe techniques for improving seasoning liquids for stewed cooking.
- a seasoning liquid for stewing that can impart a freshly cooked texture and a feeling of stewing to cooked food without cooking for a long time contains specific amounts of oil, salt, and an emulsifier, and It describes that pH, Brix, and static viscosity are adjusted to specific ranges.
- Patent Document 2 describes a set of seasoning liquids for simmered dishes that can provide simmered foods with good flavor and texture by heating for a short period of time.
- the former contains saccharides and umami extract, and the latter contains salt, fermented seasoning and thickener.
- Patent Document 3 describes a cooking method in which ingredients such as raw meat are immersed in a heated soup several times and cooked by heating, such as shabu-shabu, which is a type of hot pot dish.
- shabu-shabu which is a type of hot pot dish.
- seasoning liquid for immersing and heating food materials one containing at least one of a protein hydrolyzate and a yeast extract and a fat containing a flavor oil in a specific amount is described. It is said that the seasoning liquid described in Patent Document 3 can also be used as a liquid for stewing, in which foodstuffs are immersed and then heated and stewed continuously.
- Patent Documents 1 to 3 can simplify stewed cooking, but there is room for improvement in terms of the texture and flavor of the ingredients contained in the stewed dish.
- An object of the present invention is to provide a technology that can easily produce stewed dishes with excellent texture and flavor of ingredients.
- the present invention is a seasoning liquid for stewing, containing 5 to 15% by mass of alcoholic fermentation liquid of fruit and 1 to 10% by mass of waxy corn starch.
- the present invention also provides a step of producing a seasoning liquid containing 5 to 15% by mass of alcoholic fermentation liquid of fruit and 1 to 10% by mass of waxy corn starch;
- a method for producing a seasoning liquid for simmering comprising a sterilization step of sealing the seasoning liquid in a container and heating the container together under a condition that the temperature of the seasoning liquid becomes 100° C. or higher.
- the present invention also provides a method for producing a stewed dish, comprising the steps of adding and mixing the seasoning liquid for stewed cooking of the present invention to a base food containing ingredients, and heating the mixture.
- the seasoning liquid for stewing of the present invention (hereinafter also referred to as “the seasoning liquid of the present invention") is typically a liquid, semi-solid or paste composition having flowability at normal temperature and normal pressure. .
- the seasoning liquid of the present invention contains an alcoholic fermentation liquid of fruit and waxy corn starch as essential ingredients.
- the "alcoholic fermented liquid of fruit” refers to a liquid obtained by allowing microorganisms for alcoholic fermentation to act on fruit as a raw material.
- the type of fruit used as the raw material for the alcoholic fermentation liquid is not particularly limited, and examples thereof include grapes, apples, strawberries, etc. One type may be used alone, or two or more types may be used in combination.
- the raw material fruit may contain both pulp and fruit juice, or may contain only one of them.
- a raw material for the alcoholic fermented liquid for example, a whole raw fruit that has not been subjected to processing such as cutting may be used, or a cut fruit that has been cut into an appropriate size may be used, or a fruit that has been squeezed. Juiced fruit juice may be used.
- Yeast or the like can be used as the microorganism used for producing the alcoholic fermentation broth.
- wine, apple wine, strawberry wine, and other fruit wines can be used as the alcoholic fermentation liquid of fruit.
- commercially available "alcoholic fermented juice of fruit” includes those manufactured through a concentration process by distillation of the fermentation liquid, which can be used in the present invention. From the viewpoint that the flavor derived from the fruit may be diluted, it is more preferable that the alcoholic fermentation liquid of the fruit used in the present invention is not distilled.
- the alcoholic fermentation liquid of the fruit has an alcohol concentration in the range of 7-15% (alcohol content of 7-15%). Since the alcohol concentration of the alcoholic fermentation liquid of the fruit contained in the seasoning liquid is within the above-mentioned specific range, while reducing the offensive taste caused by the fermentation liquid, the effect of the fermentation liquid (dry ingredients and odor) reduction effect) can be exhibited more reliably.
- the content of the alcoholic fermentation liquid of fruit is 5 to 15% by mass, preferably 6 to 13% by mass, more preferably 7 to 11% by mass, based on the total mass of the liquid seasoning. is. If the content of the alcoholic fermentation liquid of the fruit in the seasoning liquid is less than the lower limit of the specific range, there is little significance in using it, and if it exceeds the upper limit of the specific range, the fermented liquid may have a pronounced off-taste. .
- the waxy corn starch used in the present invention may be unprocessed waxy corn starch or processed waxy corn starch.
- the processing treatment include oxidation treatment, esterification treatment, etherification treatment, and cross-linking treatment.
- processed waxy corn starch subjected to two or more types of processing treatment can also be used.
- Specific examples of processed waxy corn starch include phosphate-crosslinked waxy corn starch, acetylated phosphate-crosslinked waxy corn starch, and hydroxypropylated phosphate-crosslinked waxy corn starch.
- a seasoning liquid using unprocessed waxy corn starch tends to provide sufficient seasoning of ingredients in a stewed dish containing ingredients, compared to a seasoning liquid using processed waxy corn starch. Therefore, it is particularly preferred to use raw waxy corn starch.
- the content of waxy corn starch is 1 to 10% by mass, preferably 1.5 to 9% by mass, more preferably 2 to 8% by mass, relative to the total mass of the seasoning liquid. be. If the content of waxy corn starch in the seasoning liquid is less than the lower limit of the specific range, there is little significance in using it. may not be able to go to
- the ethanol content of the seasoning liquid of the present invention is preferably 0.4 to 1% by mass, more preferably 0.5 to 0.9% by mass.
- the ethanol content of the seasoning liquid can be measured according to a conventional method using a commercially available ethyl alcohol densitometer (for example, "Pocket Ethyl Alcohol Densitometer PAL-34S" manufactured by Atago Co., Ltd.).
- the ethanol content of the seasoning liquid can be adjusted by appropriately adjusting the type and content of the alcoholic fermented liquid of the fruit contained in the seasoning liquid, alcohol evaporation due to heating during the production of the seasoning liquid, and the like.
- the seasoning liquid of the present invention may contain one or more optional ingredients in addition to the essential ingredients (alcoholic fermentation of fruit, waxy corn starch).
- optional ingredients those that can be used in stewed dishes can be used without particular limitation. , cereals, etc.) pastes or purees, cereal flours other than waxy corn starch, processed starches, raw materials such as sugars, soy sauce, vinegar, bouillon, consommé; addition of acidulants, emulsifiers, thickeners, stabilizers, coloring agents, etc. agents.
- the total content of optional ingredients in the seasoning liquid of the present invention can be appropriately set according to the type of stewed dish to which the seasoning liquid is applied.
- the seasoning liquid of the present invention containing optional ingredients may be called by a name derived from the optional ingredient.
- the liquid seasoning of the present invention contains, as optional ingredients, essential components of white sauce (white sauce base) such as milk and butter
- the liquid seasoning can be called white sauce.
- the seasoning liquid of the present invention can be, for example, cream sauce, carbonara sauce, oil sauce, tomato sauce, butter sauce, soy sauce sauce, soup stock, and the like.
- the viscosity and sugar content of the seasoning liquid of the present invention are not particularly limited, and may be appropriately set according to the type of stewed dish to which the seasoning liquid is applied.
- the viscosity and sugar content of the seasoning liquid are set within the following ranges. is preferred.
- the viscosity of the seasoning liquid of the present invention at a product temperature of 60° C. is preferably 100 to 10000 mPa ⁇ s, more preferably 150 to 8000 mPa ⁇ s.
- the viscosity of the seasoning liquid is a value measured using a Brookfield viscometer at a temperature of 60° C.
- the sugar content of the seasoning liquid of the present invention is preferably 5-14, more preferably 7-12.
- the sugar content of the seasoning liquid can be measured according to a conventional method using a commercially available sugar content meter (for example, "Pocket sugar content meter PAL-BX/RI" manufactured by Atago Co., Ltd.).
- the viscosity and sugar content of the seasoning liquid depend on the type and content of the alcoholic fermented fruit juice and waxy corn starch contained in the seasoning liquid, the type and content of other thickeners and sugars, and the type and content of other raw materials. It can be adjusted by appropriately adjusting the content and the like.
- the step of producing the liquid seasoning described above that is, the liquid seasoning containing at least 5 to 15% by mass of alcoholic fermentation liquid of fruit and 1 to 10% by mass of waxy corn starch (seasoning liquid production process) and a sterilization process.
- the sterilization step is optional in producing the liquid seasoning of the present invention, not essential.
- liquid seasoning manufacturing process is carried out by mixing various ingredients used for manufacturing the liquid seasoning, including the alcoholic fermented liquid of fruit and waxy corn starch (essential ingredients). If necessary, the liquid seasoning, which is an intermediate product or a product of the production of the liquid seasoning of the present invention, may be subjected to operations such as heating and stirring so that the essential ingredients are distributed throughout the liquid seasoning.
- the sterilization step is a step of encapsulating the liquid seasoning produced in the liquid seasoning production step in a container and heating the entire container under conditions where the temperature of the liquid seasoning is 100° C. or higher.
- the heating conditions (heating temperature, heating time) in the sterilization step can be appropriately adjusted according to the composition of the seasoning liquid.
- a preferable example of the heating condition is a condition in which the temperature of the liquid seasoning is maintained at 100° C. or higher for 30 minutes to 3 hours.
- Another preferable example of the heating condition is a condition in which the temperature of the liquid seasoning is maintained at 110° C. or higher for 5 minutes to 1 hour.
- the storage method of the seasoning liquid produced through the sterilization step is not particularly limited, and can be appropriately selected from refrigerated storage, frozen storage, room temperature storage, and the like.
- the seasoning liquid of the present invention can be eaten alone, but it is used for stewed cooking in which ingredients are heated together with broth, and by becoming part of the stewed dish, the predetermined effects of the present invention are sufficiently obtained. is demonstrated in By cooking the seasoning liquid of the present invention together with the ingredients, the ingredients are heated and the umami is activated, and at the same time, the seasoning liquid of the present invention partially permeates the ingredients to create an integrated flavor. It is possible to brew.
- "stewed cooking” is a cooking method in which ingredients are heated together with broth containing seasonings. In a typical stew, the ingredients are continuously heated while in contact with the broth.
- stewed dishes applicable to the present invention include soups containing ingredients, stews, risottos, gratin, hot pot dishes, simmered dishes, sukiyaki, and meat and potatoes.
- the ingredients may be subjected to one or more pretreatments such as seasoning and preheating.
- the seasoning liquid of the present invention can be used at any stage of stew cooking.
- a broth containing the seasoning liquid of the present invention is placed in a cooking utensil such as a pot, ingredients are added to the broth while heating the broth, and heating is continued. method.
- the ingredients are heated in advance by lightly frying the ingredients, and the heated ingredients are added with the broth containing the seasoning liquid of the present invention.
- the seasoning liquid of the present invention can also be used for pre-cooking ingredients prior to simmering.
- a mixture of ingredients and the seasoning liquid of the present invention is cooked (preheated cooking), only the cooked ingredients are taken out and stored, and a part of the separately cooked stewed dish (
- the cooked ingredients can be added to the liquid portion other than the ingredients), and if necessary, the whole can be heated to complete the stewed dish.
- the method for producing a stewed dish of the present invention has a step of adding and mixing the aforementioned seasoning liquid of the present invention to a base food containing ingredients, and heating the mixture.
- the "base food containing ingredients” includes at least ingredients, and may include all of the ingredients other than the liquid seasoning of the present invention.
- the “heating of the mixture” may be performed multiple times during the process of producing the stewed dish, such as the above-described preheating and subsequent heat cooking.
- solid ingredients that are solid at normal temperature and normal pressure can be used without particular limitation.
- specific examples of solid ingredients include meat such as beef and pork; seafood such as cod and squid; vegetables such as spinach, burdock and carrot; potatoes such as potatoes and sweet potatoes; cereals such as rice and wheat; nuts such as almonds and walnuts; and fruits such as grapefruit and kiwi.
- meat such as beef and pork
- seafood such as cod and squid
- vegetables such as spinach, burdock and carrot
- potatoes such as potatoes and sweet potatoes
- cereals such as rice and wheat
- nuts such as almonds and walnuts
- fruits such as grapefruit and kiwi.
- the mixture of the base food and the seasoning liquid of the present invention preferably contains 50 to 300 parts by mass, more preferably 120 to 260 parts by mass of ingredients with respect to 100 parts by mass of the seasoning liquid. .
- the predetermined effects of the present invention can be achieved more reliably.
- Examples 1 to 19, Comparative Examples 1 to 15 Production of seasoning liquid
- a white sauce was produced as a seasoning liquid.
- the white sauce base produced by the following method, raw materials are added and mixed according to the formulations shown in Tables 1 to 4 below, and the mixture is heated while stirring, and when it is boiled, the heating is stopped, and the white sauce is prepared.
- Manufactured seasoning liquid manufacturing process.
- the produced white sauce was enclosed in a heat-resistant pouch bag, and the pouch bag was heated using an autoclave under conditions in which the product temperature of the white sauce was maintained at 120 ° C. for 20 minutes (sterilization step).
- the sterilized white sauce was stored at room temperature while sealed in a pouch.
- the white sauces of Examples 1 to 4 and Comparative Examples 1 to 5 were stored at room temperature for one week after production, and then the ethanol content, viscosity and sugar content were measured by the methods described above. The results are shown in Table 1 below.
- Alcoholic fermented fruit juices A to C were not distilled, and alcoholic fermented fruit juice D was distilled.
- Alcohol fermentation liquid A of fruit cider (alcohol concentration 6.3%)
- Fruit alcohol fermentation liquid B cider (alcohol concentration 7%)
- Fruit alcohol fermentation liquid C white wine (alcohol concentration 12.5%)
- Fruit alcoholic fermentation liquid D Apple distilled liquor (alcohol concentration 40%)
- ⁇ Alcoholic fermented grain liquid Sake (alcohol concentration 12.3%)
- Phosphate-crosslinked waxy corn starch Phosphate-crosslinked waxy corn starch
- a mixture was prepared by mixing and stirring 50 g of soft wheat flour and 800 mL of milk. Heat a pan, melt 80 g of butter, add 720 g of the above mixture to the melted butter and heat for 10 minutes while stirring to avoid boiling. Further, 200 g of fresh cream was added little by little, mixed while adjusting the heat so as not to boil, and when the mixture became homogeneous, it was heated for another 20 minutes, and fresh water was added to bring the total amount to 1000 g to produce a base white sauce.
- ⁇ Evaluation criteria for texture of ingredients (white fish meat)> ⁇ 5 points: The ingredients are very soft and not dry, and are extremely good. ⁇ 4 points: The ingredients are soft and not dry and good. ⁇ 3 points: The ingredients are slightly dry. ⁇ 2 points: The ingredients are dry, the shrinkage is slightly large, and it is unsatisfactory. ⁇ 1 point: The white fish meat is strongly dry, shrinks greatly, and is extremely unsatisfactory. ⁇ Evaluation criteria for flavor of ingredients (white fish meat)> ⁇ 5 points: Very good with no fishy odor of ingredients. - 4 points: Almost no fishy odor of ingredients, good. - 3 points: A slight fishy odor of ingredients is felt. 2 points: Poor because the ingredients have a fishy odor. - 1 point: The fishy odor of the ingredients is felt strongly, and is very unsatisfactory.
- the seasoning liquid of each example contains 5 to 15% by mass of alcoholic fermented fruit and 1 to 10% by mass of waxy cornstarch. In addition, the texture and flavor of the ingredients of the stewed dish were excellent.
- the seasoning liquids of the examples differed in the type of alcoholic fermentation liquid of fruit from each other, Examples 2 and 3 using alcoholic fermentation liquids B and C of fruit were particularly highly evaluated. Therefore, it can be seen that the alcohol concentration of the alcoholic fermentation liquid of fruit is particularly preferably about 7 to 12.5%.
- Tomato sauce was produced as a seasoning liquid. Specifically, to the tomato sauce base produced by the following method, raw materials were added and mixed according to the formulation shown in Table 5 below, and the mixture was heated while stirring, and when the mixture was boiled, the heating was stopped to produce tomato sauce. (seasoning liquid manufacturing process). The produced tomato sauce was enclosed in a heat-resistant pouch bag, and the pouch bag was heated using an autoclave under the condition that the product temperature of the tomato sauce was maintained at 120°C for 20 minutes (sterilization step). The tomato sauce that had undergone the sterilization process was stored at room temperature while sealed in a pouch bag.
- Method for producing tomato sauce base 160 g of a mixture of crushed garlic and grated onion was fried in a pan with olive oil, taking care not to burn it. Remove the garlic after frying, add 250 mL of bouillon and 500 g of tomato paste, mix while adjusting the heat so as not to boil, heat for another 20 minutes when the whole is uniform, add clear water to make the total amount 1000 g, and tomato sauce. made the base.
- ⁇ Evaluation criteria for texture of ingredients (chicken)> ⁇ 5 points: The ingredients are very soft and juicy, and are extremely good. ⁇ 4 points: The ingredients are soft and juicy, and are good. ⁇ 3 points: The ingredients are slightly dry. ⁇ 2 points: The ingredients are dry, the shrinkage is slightly large, and it is unsatisfactory. ⁇ 1 point: The ingredients are very dry, shrinkage is large, and extremely unsatisfactory. ⁇ Evaluation criteria for flavor of ingredients (chicken)> ⁇ 5 points: Very good with no odor of ingredients. ⁇ 4 points: Almost no odor of ingredients, good. - 3 points: The odor of ingredients is slightly felt. - 2 points: The odor of the ingredients is felt, and it is unsatisfactory. - 1 point: The odor of the ingredients is felt strongly, and is very unsatisfactory.
- the seasoning liquids of Examples and Comparative Examples in Table 5 mainly used a tomato sauce base as an optional component, and the seasonings of Examples and Comparative Examples in Tables 1 to 4 using a white sauce base as an optional component. different from liquid. Table 5 also showed the same result as Table 1.
- the seasoning liquid for stew cooking which can manufacture simply the stew dish excellent in the texture and flavor of ingredients is provided.
- the stewed food provided by the present invention has soft and juicy ingredients that do not dry out, and the ingredients used, such as meat, tend to give off an unpleasant odor when stewed. Also, there is little odor caused by the ingredients, and the texture and flavor are excellent.
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
A seasoning liquid for stewing according to the present invention contains 5-15 mass% of an alcohol fermentation liquid of fruit and 1-10 mass% of waxy corn starch. A production method for a seasoning liquid for stewing according to the present invention comprises a sterilization step for encapsulating a seasoning liquid in a container and then heating the whole container under a condition where the temperature of the seasoning liquid reaches 100°C or higher. A production method for a stewed dish according to the present invention comprises a step for adding and mixing the seasoning liquid for stewing according to the present invention to a base food stuff that contains ingredients and then heating the resultant mixture. The present invention pertains to providing a seasoning liquid for stewing with which it is possible to easily make a stewed dish that offers superior texture and flavor of ingredients.
Description
本発明は、煮込み料理に使用される調味液に関する。
The present invention relates to a seasoning liquid used for stewed dishes.
煮込み調理は、肉類、野菜類等の具材を、調味料を含む比較的多量の煮汁とともに長時間弱火で加熱する調理法である。煮込み調理により、具材は十分に加熱されて柔らかくなるとともに、具材から染み出た旨味成分と煮汁に配合された調味料とが渾然一体となる。煮込み調理された食品すなわち煮込み料理は、焼き調理、油ちょう等の他の加熱調理された食品には無い独特の味わいを有するものとなる。
Stewed cooking is a cooking method in which ingredients such as meat and vegetables are heated over low heat for a long time with a relatively large amount of broth containing seasonings. By stewing, the ingredients are sufficiently heated and softened, and the umami components exuded from the ingredients and the seasonings blended in the broth are harmoniously integrated. Stewed food, that is, stewed food, has a unique taste that is not found in other heat-cooked foods such as grilled food and oil-fried food.
一般に、煮込み料理は、使用する具材及び煮汁の量を多くし、時間をかけてじっくり煮込むことで、味に深みが出て美味なものとなるが、近年は、食の個食化、食の多様化の進行を背景に、そのような手間と時間のかかる調理法は敬遠される傾向にある。そこで、煮込み調理の手間軽減、調理時間の短縮を目的として、煮込み調理用に配合された調味液が開発され市販されている。しかしながら、従来市販されている煮込み調理用調味液の多くは、使用前から煮詰めたような濃厚な味付けで、煮込み料理に用いると具材がパサつきやすく、また、具材の種類によっては具材に起因する不快な臭みが発生する場合があった。
In general, simmered dishes are made by increasing the amount of ingredients and broth used and slowly simmering them over a long period of time to create a deep and delicious taste. Against the background of the progress of diversification of food, there is a tendency to avoid such a time-consuming cooking method. Therefore, seasoning liquids formulated for stewing have been developed and marketed for the purpose of reducing the time required for stewing and shortening the cooking time. However, many of the seasoning liquids for stewed cooking that have been commercially available in the past have a rich flavor that seems to have been boiled down before use. An unpleasant odor may occur due to
特許文献１～３には、煮込み調理用調味液の改良技術が生地されている。
特許文献１には、長時間の加熱調理を伴わずに、加熱料理に出来立ての触感と煮込み感を付与し得る煮込み調理用調味液として、油、食塩及び乳化剤をそれぞれ特定量含有し、且つｐＨ、Ｂｒｉｘ、静粘度がそれぞれ特定範囲に調整されたものが記載されている。
特許文献２には、短時間加熱するだけで風味、食感の良好な煮物が得られる煮物用調味液セットとして、煮込み調理の前半に使用する調味液と、後半に使用する調味液とに区別され、前者が糖類及び旨味エキスを含有し、後者が食塩、発酵調味料及び増粘剤を含有するものが記載されている。
特許文献３には、鍋料理の一種であるしゃぶしゃぶのような、生肉等の食材を加熱されたスープに数回くぐらせるように浸漬して加熱調理する調理法において、食材に旨味と香りを付与し得る食材浸漬加熱用調味液として、タンパク加水分解物及び酵母エキスの少なくとも一方と、香味油を含む油脂とをそれぞれ特定量含有するものが記載されている。特許文献３に記載の調味液は、食材を浸漬した状態で継続的に加熱して煮込む煮込み用の液にも用いることができるとされている。 Patent Documents 1 to 3 describe techniques for improving seasoning liquids for stewed cooking.
In Patent Document 1, a seasoning liquid for stewing that can impart a freshly cooked texture and a feeling of stewing to cooked food without cooking for a long time contains specific amounts of oil, salt, and an emulsifier, and It describes that pH, Brix, and static viscosity are adjusted to specific ranges.
Patent Document 2 describes a set of seasoning liquids for simmered dishes that can provide simmered foods with good flavor and texture by heating for a short period of time. The former contains saccharides and umami extract, and the latter contains salt, fermented seasoning and thickener.
Patent Document 3 describes a cooking method in which ingredients such as raw meat are immersed in a heated soup several times and cooked by heating, such as shabu-shabu, which is a type of hot pot dish. As a possible seasoning liquid for immersing and heating food materials, one containing at least one of a protein hydrolyzate and a yeast extract and a fat containing a flavor oil in a specific amount is described. It is said that the seasoning liquid described in Patent Document 3 can also be used as a liquid for stewing, in which foodstuffs are immersed and then heated and stewed continuously.
特許文献１には、長時間の加熱調理を伴わずに、加熱料理に出来立ての触感と煮込み感を付与し得る煮込み調理用調味液として、油、食塩及び乳化剤をそれぞれ特定量含有し、且つｐＨ、Ｂｒｉｘ、静粘度がそれぞれ特定範囲に調整されたものが記載されている。
特許文献２には、短時間加熱するだけで風味、食感の良好な煮物が得られる煮物用調味液セットとして、煮込み調理の前半に使用する調味液と、後半に使用する調味液とに区別され、前者が糖類及び旨味エキスを含有し、後者が食塩、発酵調味料及び増粘剤を含有するものが記載されている。
特許文献３には、鍋料理の一種であるしゃぶしゃぶのような、生肉等の食材を加熱されたスープに数回くぐらせるように浸漬して加熱調理する調理法において、食材に旨味と香りを付与し得る食材浸漬加熱用調味液として、タンパク加水分解物及び酵母エキスの少なくとも一方と、香味油を含む油脂とをそれぞれ特定量含有するものが記載されている。特許文献３に記載の調味液は、食材を浸漬した状態で継続的に加熱して煮込む煮込み用の液にも用いることができるとされている。 Patent Documents 1 to 3 describe techniques for improving seasoning liquids for stewed cooking.
In Patent Document 1, a seasoning liquid for stewing that can impart a freshly cooked texture and a feeling of stewing to cooked food without cooking for a long time contains specific amounts of oil, salt, and an emulsifier, and It describes that pH, Brix, and static viscosity are adjusted to specific ranges.
Patent Document 2 describes a set of seasoning liquids for simmered dishes that can provide simmered foods with good flavor and texture by heating for a short period of time. The former contains saccharides and umami extract, and the latter contains salt, fermented seasoning and thickener.
Patent Document 3 describes a cooking method in which ingredients such as raw meat are immersed in a heated soup several times and cooked by heating, such as shabu-shabu, which is a type of hot pot dish. As a possible seasoning liquid for immersing and heating food materials, one containing at least one of a protein hydrolyzate and a yeast extract and a fat containing a flavor oil in a specific amount is described. It is said that the seasoning liquid described in Patent Document 3 can also be used as a liquid for stewing, in which foodstuffs are immersed and then heated and stewed continuously.
特許文献１～３に記載の技術は、煮込み調理を簡便にし得るものであるが、煮込み料理に含まれる具材の食感及び風味の点で改善の余地がある。
The techniques described in Patent Documents 1 to 3 can simplify stewed cooking, but there is room for improvement in terms of the texture and flavor of the ingredients contained in the stewed dish.
本発明の課題は、具材の食感及び風味に優れる煮込み料理を簡便に製造することができる技術を提供することである。
An object of the present invention is to provide a technology that can easily produce stewed dishes with excellent texture and flavor of ingredients.
本発明は、果実のアルコール発酵液を５～１５質量％及びワキシーコーンスターチを１～１０質量％含有する、煮込み調理用調味液である。
The present invention is a seasoning liquid for stewing, containing 5 to 15% by mass of alcoholic fermentation liquid of fruit and 1 to 10% by mass of waxy corn starch.
また本発明は、果実のアルコール発酵液を５～１５質量％及びワキシーコーンスターチを１～１０質量％含有する調味液を製造する工程と、
前記調味液を容器に封入し、該調味液の品温が１００℃以上となる条件で該容器ごと加熱する殺菌工程とを有する、煮込み調理用調味液の製造方法である。 The present invention also provides a step of producing a seasoning liquid containing 5 to 15% by mass of alcoholic fermentation liquid of fruit and 1 to 10% by mass of waxy corn starch;
A method for producing a seasoning liquid for simmering, comprising a sterilization step of sealing the seasoning liquid in a container and heating the container together under a condition that the temperature of the seasoning liquid becomes 100° C. or higher.
前記調味液を容器に封入し、該調味液の品温が１００℃以上となる条件で該容器ごと加熱する殺菌工程とを有する、煮込み調理用調味液の製造方法である。 The present invention also provides a step of producing a seasoning liquid containing 5 to 15% by mass of alcoholic fermentation liquid of fruit and 1 to 10% by mass of waxy corn starch;
A method for producing a seasoning liquid for simmering, comprising a sterilization step of sealing the seasoning liquid in a container and heating the container together under a condition that the temperature of the seasoning liquid becomes 100° C. or higher.
また本発明は、具材を含むベース食品に、前記の本発明の煮込み調理用調味液を添加混合し、その混合物を加熱する工程を有する、煮込み料理の製造方法である。
The present invention also provides a method for producing a stewed dish, comprising the steps of adding and mixing the seasoning liquid for stewed cooking of the present invention to a base food containing ingredients, and heating the mixture.
本発明の煮込み調理用調味液（以下、「本発明の調味液」とも言う。）は、典型的には、常温常圧で流動性を有する液状ないし半固形状ないしペースト状の組成物である。
本発明の調味液は、果実のアルコール発酵液及びワキシーコーンスターチを必須成分として含有する。 The seasoning liquid for stewing of the present invention (hereinafter also referred to as "the seasoning liquid of the present invention") is typically a liquid, semi-solid or paste composition having flowability at normal temperature and normal pressure. .
The seasoning liquid of the present invention contains an alcoholic fermentation liquid of fruit and waxy corn starch as essential ingredients.
本発明の調味液は、果実のアルコール発酵液及びワキシーコーンスターチを必須成分として含有する。 The seasoning liquid for stewing of the present invention (hereinafter also referred to as "the seasoning liquid of the present invention") is typically a liquid, semi-solid or paste composition having flowability at normal temperature and normal pressure. .
The seasoning liquid of the present invention contains an alcoholic fermentation liquid of fruit and waxy corn starch as essential ingredients.
本発明において「果実のアルコール発酵液」とは、果実を原料にアルコール発酵する微生物を作用させて得られる液体を指す。
前記アルコール発酵液の原料となる果実の種類は特に制限されず、例えば、ブドウ、リンゴ、イチゴ等が挙げられ、１種類を単独で用いてもよく、２種類以上を併用してもよい。また、原料となる果実は、果肉及び果汁の両方を含むものでもよく、何れか一方のみを含むものでもよい。前記アルコール発酵液の原料として、例えば、切断等の処理が施されていない生の果実丸ごとを用いてもよく、あるいは、適当な大きさに切断したカット果実を用いてもよく、あるいは果実から搾汁した果汁を用いてもよい。前記アルコール発酵液の製造に使用する微生物としては、酵母等を利用できる。
本発明では、果実のアルコール発酵液として、ワイン、リンゴ酒、イチゴ酒等の果実酒を用いることができる。なお、市販されている「果実のアルコール発酵液」には、発酵液の蒸留による濃縮工程を経て製造されたものが存在し、本発明ではそれを用いることもできるが、蒸留により原料や発酵副産物に由来する風味が薄くなる場合があるとの観点から、本発明で用いる果実のアルコール発酵液は、発酵液の蒸留を行っていないものがより好ましい。 In the present invention, the "alcoholic fermented liquid of fruit" refers to a liquid obtained by allowing microorganisms for alcoholic fermentation to act on fruit as a raw material.
The type of fruit used as the raw material for the alcoholic fermentation liquid is not particularly limited, and examples thereof include grapes, apples, strawberries, etc. One type may be used alone, or two or more types may be used in combination. In addition, the raw material fruit may contain both pulp and fruit juice, or may contain only one of them. As a raw material for the alcoholic fermented liquid, for example, a whole raw fruit that has not been subjected to processing such as cutting may be used, or a cut fruit that has been cut into an appropriate size may be used, or a fruit that has been squeezed. Juiced fruit juice may be used. Yeast or the like can be used as the microorganism used for producing the alcoholic fermentation broth.
In the present invention, wine, apple wine, strawberry wine, and other fruit wines can be used as the alcoholic fermentation liquid of fruit. It should be noted that commercially available "alcoholic fermented juice of fruit" includes those manufactured through a concentration process by distillation of the fermentation liquid, which can be used in the present invention. From the viewpoint that the flavor derived from the fruit may be diluted, it is more preferable that the alcoholic fermentation liquid of the fruit used in the present invention is not distilled.
前記アルコール発酵液の原料となる果実の種類は特に制限されず、例えば、ブドウ、リンゴ、イチゴ等が挙げられ、１種類を単独で用いてもよく、２種類以上を併用してもよい。また、原料となる果実は、果肉及び果汁の両方を含むものでもよく、何れか一方のみを含むものでもよい。前記アルコール発酵液の原料として、例えば、切断等の処理が施されていない生の果実丸ごとを用いてもよく、あるいは、適当な大きさに切断したカット果実を用いてもよく、あるいは果実から搾汁した果汁を用いてもよい。前記アルコール発酵液の製造に使用する微生物としては、酵母等を利用できる。
本発明では、果実のアルコール発酵液として、ワイン、リンゴ酒、イチゴ酒等の果実酒を用いることができる。なお、市販されている「果実のアルコール発酵液」には、発酵液の蒸留による濃縮工程を経て製造されたものが存在し、本発明ではそれを用いることもできるが、蒸留により原料や発酵副産物に由来する風味が薄くなる場合があるとの観点から、本発明で用いる果実のアルコール発酵液は、発酵液の蒸留を行っていないものがより好ましい。 In the present invention, the "alcoholic fermented liquid of fruit" refers to a liquid obtained by allowing microorganisms for alcoholic fermentation to act on fruit as a raw material.
The type of fruit used as the raw material for the alcoholic fermentation liquid is not particularly limited, and examples thereof include grapes, apples, strawberries, etc. One type may be used alone, or two or more types may be used in combination. In addition, the raw material fruit may contain both pulp and fruit juice, or may contain only one of them. As a raw material for the alcoholic fermented liquid, for example, a whole raw fruit that has not been subjected to processing such as cutting may be used, or a cut fruit that has been cut into an appropriate size may be used, or a fruit that has been squeezed. Juiced fruit juice may be used. Yeast or the like can be used as the microorganism used for producing the alcoholic fermentation broth.
In the present invention, wine, apple wine, strawberry wine, and other fruit wines can be used as the alcoholic fermentation liquid of fruit. It should be noted that commercially available "alcoholic fermented juice of fruit" includes those manufactured through a concentration process by distillation of the fermentation liquid, which can be used in the present invention. From the viewpoint that the flavor derived from the fruit may be diluted, it is more preferable that the alcoholic fermentation liquid of the fruit used in the present invention is not distilled.
果実のアルコール発酵液は、アルコール濃度が７～１５％（アルコール度数が７～１５度）の範囲にあるものが好ましい。調味液に含有される果実のアルコール発酵液のアルコール濃度が前記特定範囲にあることで、該発酵液に起因する異味を低減しつつ、該発酵液による作用効果（具材のパサつきや臭みの低減効果）を一層確実に奏させることが可能となる。
It is preferable that the alcoholic fermentation liquid of the fruit has an alcohol concentration in the range of 7-15% (alcohol content of 7-15%). Since the alcohol concentration of the alcoholic fermentation liquid of the fruit contained in the seasoning liquid is within the above-mentioned specific range, while reducing the offensive taste caused by the fermentation liquid, the effect of the fermentation liquid (dry ingredients and odor) reduction effect) can be exhibited more reliably.
本発明の調味液において、果実のアルコール発酵液の含有量は、該調味液の全質量に対して５～１５質量％であり、好ましくは６～１３質量％、より好ましくは７～１１質量％である。調味液において果実のアルコール発酵液の含有量が前記特定範囲の下限未満では、これを使用する意義に乏しく、前記特定範囲の上限超では、該発酵液に起因する異味が顕著になるおそれがある。
In the liquid seasoning of the present invention, the content of the alcoholic fermentation liquid of fruit is 5 to 15% by mass, preferably 6 to 13% by mass, more preferably 7 to 11% by mass, based on the total mass of the liquid seasoning. is. If the content of the alcoholic fermentation liquid of the fruit in the seasoning liquid is less than the lower limit of the specific range, there is little significance in using it, and if it exceeds the upper limit of the specific range, the fermented liquid may have a pronounced off-taste. .
本発明で用いるワキシーコーンスターチは、加工処理が施されていない未加工ワキシーコーンスターチでもよく、加工処理が施された加工ワキシーコーンスターチでもよい。前記加工処理としては、例えば、酸化処理、エステル化処理、エーテル化処理、架橋処理が挙げられ、本発明では、２種類以上の加工処理が施された加工ワキシーコーンスターチを用いることもできる。加工ワキシーコーンスターチの具体例として、リン酸架橋ワキシーコーンスターチ、アセチル化リン酸架橋ワキシーコーンスターチ、ヒドロキシプロピル化リン酸架橋ワキシーコーンスターチを例示できる。
本発明者の知見によれば、未加工ワキシーコーンスターチを用いた調味液の方が、加工ワキシーコーンスターチを用いた調味液に比べて、具材入り煮込み料理における具材の調味が十分なものとなりやすいことから、未加工ワキシーコーンスターチを用いることが特に好ましい。 The waxy corn starch used in the present invention may be unprocessed waxy corn starch or processed waxy corn starch. Examples of the processing treatment include oxidation treatment, esterification treatment, etherification treatment, and cross-linking treatment. In the present invention, processed waxy corn starch subjected to two or more types of processing treatment can also be used. Specific examples of processed waxy corn starch include phosphate-crosslinked waxy corn starch, acetylated phosphate-crosslinked waxy corn starch, and hydroxypropylated phosphate-crosslinked waxy corn starch.
According to the findings of the present inventors, a seasoning liquid using unprocessed waxy corn starch tends to provide sufficient seasoning of ingredients in a stewed dish containing ingredients, compared to a seasoning liquid using processed waxy corn starch. Therefore, it is particularly preferred to use raw waxy corn starch.
本発明者の知見によれば、未加工ワキシーコーンスターチを用いた調味液の方が、加工ワキシーコーンスターチを用いた調味液に比べて、具材入り煮込み料理における具材の調味が十分なものとなりやすいことから、未加工ワキシーコーンスターチを用いることが特に好ましい。 The waxy corn starch used in the present invention may be unprocessed waxy corn starch or processed waxy corn starch. Examples of the processing treatment include oxidation treatment, esterification treatment, etherification treatment, and cross-linking treatment. In the present invention, processed waxy corn starch subjected to two or more types of processing treatment can also be used. Specific examples of processed waxy corn starch include phosphate-crosslinked waxy corn starch, acetylated phosphate-crosslinked waxy corn starch, and hydroxypropylated phosphate-crosslinked waxy corn starch.
According to the findings of the present inventors, a seasoning liquid using unprocessed waxy corn starch tends to provide sufficient seasoning of ingredients in a stewed dish containing ingredients, compared to a seasoning liquid using processed waxy corn starch. Therefore, it is particularly preferred to use raw waxy corn starch.
本発明の調味液において、ワキシーコーンスターチの含有量は、該調味液の全質量に対して１～１０質量％であり、好ましくは１．５～９質量％、より好ましくは２～８質量％である。調味液におけるワキシーコーンスターチの含有量が前記特定範囲の下限未満では、これを使用する意義に乏しく、前記特定範囲の上限超では、調味液の粘度が高く焦げ付きやすくなるため、具材の調理が適正に行えないおそれがある。
In the seasoning liquid of the present invention, the content of waxy corn starch is 1 to 10% by mass, preferably 1.5 to 9% by mass, more preferably 2 to 8% by mass, relative to the total mass of the seasoning liquid. be. If the content of waxy corn starch in the seasoning liquid is less than the lower limit of the specific range, there is little significance in using it. may not be able to go to
本発明の調味液のエタノール含有量は、好ましくは０．４～１質量％、より好ましくは０．５～０．９質量％である。これにより、本発明の調味液の保存性が向上し、該調味液を長期間保存した場合に懸念される所定の作用効果の低下を抑制することが可能となる。
前記の調味液のエタノール含有量は、市販のエチルアルコール濃度計（例えば、株式会社アタゴ製、「ポケットエチルアルコール濃度計ＰＡＬ－３４Ｓ」）を用いて常法に従って測定することができる。
調味液のエタノール含有量は、調味液に含有される果実のアルコール発酵液の種類及び含有量、調味液製造時の加熱によるアルコール蒸発等を適宜調整することで調整可能である。 The ethanol content of the seasoning liquid of the present invention is preferably 0.4 to 1% by mass, more preferably 0.5 to 0.9% by mass. As a result, the preservability of the seasoning liquid of the present invention is improved, and it becomes possible to suppress the deterioration of the predetermined action and effect, which is a concern when the seasoning liquid is stored for a long period of time.
The ethanol content of the seasoning liquid can be measured according to a conventional method using a commercially available ethyl alcohol densitometer (for example, "Pocket Ethyl Alcohol Densitometer PAL-34S" manufactured by Atago Co., Ltd.).
The ethanol content of the seasoning liquid can be adjusted by appropriately adjusting the type and content of the alcoholic fermented liquid of the fruit contained in the seasoning liquid, alcohol evaporation due to heating during the production of the seasoning liquid, and the like.
前記の調味液のエタノール含有量は、市販のエチルアルコール濃度計（例えば、株式会社アタゴ製、「ポケットエチルアルコール濃度計ＰＡＬ－３４Ｓ」）を用いて常法に従って測定することができる。
調味液のエタノール含有量は、調味液に含有される果実のアルコール発酵液の種類及び含有量、調味液製造時の加熱によるアルコール蒸発等を適宜調整することで調整可能である。 The ethanol content of the seasoning liquid of the present invention is preferably 0.4 to 1% by mass, more preferably 0.5 to 0.9% by mass. As a result, the preservability of the seasoning liquid of the present invention is improved, and it becomes possible to suppress the deterioration of the predetermined action and effect, which is a concern when the seasoning liquid is stored for a long period of time.
The ethanol content of the seasoning liquid can be measured according to a conventional method using a commercially available ethyl alcohol densitometer (for example, "Pocket Ethyl Alcohol Densitometer PAL-34S" manufactured by Atago Co., Ltd.).
The ethanol content of the seasoning liquid can be adjusted by appropriately adjusting the type and content of the alcoholic fermented liquid of the fruit contained in the seasoning liquid, alcohol evaporation due to heating during the production of the seasoning liquid, and the like.
本発明の調味液は、前記の必須成分（果実のアルコール発酵液、ワキシーコーンスターチ）に加え、任意成分を１種又は２種以上含有してもよい。任意成分としては、煮込み料理に使用可能なものを特に制限なく用いることができ、例えば、水、出汁、フォン、乳、塩、砂糖、卵、バター、クリーム、油脂、食材（肉、野菜、豆類、穀類等）のペースト又はピューレ状物、ワキシーコーンスターチ以外の穀粉及び加工澱粉、糖類、醤油、酢、ブイヨン、コンソメ等の原材料；酸味料、乳化剤、増粘剤、安定剤、着色料等の添加剤が挙げられる。本発明の調味液における任意成分の総含有量は、該調味液が適用される煮込み料理の種類等に応じて適宜設定し得る。
The seasoning liquid of the present invention may contain one or more optional ingredients in addition to the essential ingredients (alcoholic fermentation of fruit, waxy corn starch). As optional ingredients, those that can be used in stewed dishes can be used without particular limitation. , cereals, etc.) pastes or purees, cereal flours other than waxy corn starch, processed starches, raw materials such as sugars, soy sauce, vinegar, bouillon, consommé; addition of acidulants, emulsifiers, thickeners, stabilizers, coloring agents, etc. agents. The total content of optional ingredients in the seasoning liquid of the present invention can be appropriately set according to the type of stewed dish to which the seasoning liquid is applied.
任意成分を含有する本発明の調味液は、その任意成分に由来する名称で呼ばれる場合がある。例えば、本発明の調味液が任意成分として、牛乳、バター等のホワイトソースの必須成分（ホワイトソースベース）を含有する場合、該調味液は、ホワイトソースと呼ばれるものとなり得る。同様に、本発明の調味液は、例えば、クリームソース、カルボナーラソース、オイルソース、トマトソース、バターソース、醤油ソース、出汁つゆ等であり得る。
The seasoning liquid of the present invention containing optional ingredients may be called by a name derived from the optional ingredient. For example, when the liquid seasoning of the present invention contains, as optional ingredients, essential components of white sauce (white sauce base) such as milk and butter, the liquid seasoning can be called white sauce. Similarly, the seasoning liquid of the present invention can be, for example, cream sauce, carbonara sauce, oil sauce, tomato sauce, butter sauce, soy sauce sauce, soup stock, and the like.
本発明の調味液の粘度及び糖度は特に制限されず、該調味液が適用される煮込み料理の種類等に応じて適宜設定すればよい。特に、具材入り煮込み料理における具材の調味を一層良化させるとともに、具材の焦げ付きの発生を一層確実に防止する観点から、調味液の粘度及び糖度は、それぞれ、以下の範囲に設定することが好ましい。
本発明の調味液の品温６０℃における粘度は、好ましくは１００～１００００ｍＰａ・ｓ、より好ましくは１５０～８０００ｍＰａ・ｓである。調味液の粘度は、Ｂ型粘度計を用いて、測定対象の調味液の品温６０℃、３～１３ｒｐｍの回転速度で測定された値である。
本発明の調味液の糖度は、好ましくは５～１４、より好ましくは７～１２である。調味液の糖度は、市販の糖度計（例えば、株式会社アタゴ製、「ポケット糖度計ＰＡＬ－ＢＸ／ＲＩ」を用いて常法に従って測定することができる。
調味液の粘度及び糖度は、調味液に含有される果実のアルコール発酵液及びワキシーコーンスターチそれぞれの種類及び含有量、これら以外の他の増粘剤及び糖類の種類及び含有量、その他原材料の種類及び含有量等を適宜調整することで調整可能である。 The viscosity and sugar content of the seasoning liquid of the present invention are not particularly limited, and may be appropriately set according to the type of stewed dish to which the seasoning liquid is applied. In particular, from the viewpoint of further improving the seasoning of ingredients in stewed dishes containing ingredients and more reliably preventing the occurrence of scorching of ingredients, the viscosity and sugar content of the seasoning liquid are set within the following ranges. is preferred.
The viscosity of the seasoning liquid of the present invention at a product temperature of 60° C. is preferably 100 to 10000 mPa·s, more preferably 150 to 8000 mPa·s. The viscosity of the seasoning liquid is a value measured using a Brookfield viscometer at a temperature of 60° C. and a rotating speed of 3 to 13 rpm.
The sugar content of the seasoning liquid of the present invention is preferably 5-14, more preferably 7-12. The sugar content of the seasoning liquid can be measured according to a conventional method using a commercially available sugar content meter (for example, "Pocket sugar content meter PAL-BX/RI" manufactured by Atago Co., Ltd.).
The viscosity and sugar content of the seasoning liquid depend on the type and content of the alcoholic fermented fruit juice and waxy corn starch contained in the seasoning liquid, the type and content of other thickeners and sugars, and the type and content of other raw materials. It can be adjusted by appropriately adjusting the content and the like.
本発明の調味液の品温６０℃における粘度は、好ましくは１００～１００００ｍＰａ・ｓ、より好ましくは１５０～８０００ｍＰａ・ｓである。調味液の粘度は、Ｂ型粘度計を用いて、測定対象の調味液の品温６０℃、３～１３ｒｐｍの回転速度で測定された値である。
本発明の調味液の糖度は、好ましくは５～１４、より好ましくは７～１２である。調味液の糖度は、市販の糖度計（例えば、株式会社アタゴ製、「ポケット糖度計ＰＡＬ－ＢＸ／ＲＩ」を用いて常法に従って測定することができる。
調味液の粘度及び糖度は、調味液に含有される果実のアルコール発酵液及びワキシーコーンスターチそれぞれの種類及び含有量、これら以外の他の増粘剤及び糖類の種類及び含有量、その他原材料の種類及び含有量等を適宜調整することで調整可能である。 The viscosity and sugar content of the seasoning liquid of the present invention are not particularly limited, and may be appropriately set according to the type of stewed dish to which the seasoning liquid is applied. In particular, from the viewpoint of further improving the seasoning of ingredients in stewed dishes containing ingredients and more reliably preventing the occurrence of scorching of ingredients, the viscosity and sugar content of the seasoning liquid are set within the following ranges. is preferred.
The viscosity of the seasoning liquid of the present invention at a product temperature of 60° C. is preferably 100 to 10000 mPa·s, more preferably 150 to 8000 mPa·s. The viscosity of the seasoning liquid is a value measured using a Brookfield viscometer at a temperature of 60° C. and a rotating speed of 3 to 13 rpm.
The sugar content of the seasoning liquid of the present invention is preferably 5-14, more preferably 7-12. The sugar content of the seasoning liquid can be measured according to a conventional method using a commercially available sugar content meter (for example, "Pocket sugar content meter PAL-BX/RI" manufactured by Atago Co., Ltd.).
The viscosity and sugar content of the seasoning liquid depend on the type and content of the alcoholic fermented fruit juice and waxy corn starch contained in the seasoning liquid, the type and content of other thickeners and sugars, and the type and content of other raw materials. It can be adjusted by appropriately adjusting the content and the like.
本発明の調味液の製造方法の一例として、前述した調味液、すなわち少なくとも果実のアルコール発酵液を５～１５質量％及びワキシーコーンスターチを１～１０質量％含有する調味液を製造する工程（調味液製造工程）と、殺菌工程とを有するものが挙げられる。
なお、本発明の調味液を製造するにあたり、殺菌工程は必須ではなく、任意である。 As an example of the method for producing the liquid seasoning of the present invention, the step of producing the liquid seasoning described above, that is, the liquid seasoning containing at least 5 to 15% by mass of alcoholic fermentation liquid of fruit and 1 to 10% by mass of waxy corn starch (seasoning liquid production process) and a sterilization process.
In addition, the sterilization step is optional in producing the liquid seasoning of the present invention, not essential.
なお、本発明の調味液を製造するにあたり、殺菌工程は必須ではなく、任意である。 As an example of the method for producing the liquid seasoning of the present invention, the step of producing the liquid seasoning described above, that is, the liquid seasoning containing at least 5 to 15% by mass of alcoholic fermentation liquid of fruit and 1 to 10% by mass of waxy corn starch (seasoning liquid production process) and a sterilization process.
In addition, the sterilization step is optional in producing the liquid seasoning of the present invention, not essential.
前記調味液製造工程は、果実のアルコール発酵液及びワキシーコーンスターチ（必須成分）をはじめとする、調味液の製造に使用する各種成分を混合することで実施される。必要に応じ、本発明の調味液の製造時の中間品又は製造結果物である調味液に、加熱、攪拌等の操作を行い、必須成分が調味液全体に行きわたるようにしてもよい。
The above-mentioned liquid seasoning manufacturing process is carried out by mixing various ingredients used for manufacturing the liquid seasoning, including the alcoholic fermented liquid of fruit and waxy corn starch (essential ingredients). If necessary, the liquid seasoning, which is an intermediate product or a product of the production of the liquid seasoning of the present invention, may be subjected to operations such as heating and stirring so that the essential ingredients are distributed throughout the liquid seasoning.
前記殺菌工程は、前記調味液製造工程で製造した調味液を容器に封入し、該調味液の品温が１００℃以上となる条件で該容器ごと加熱する工程である。このような殺菌工程を実施することで、調味液の保存性が向上し、調味液を長期間保存した場合に懸念される所定の作用効果の低下を抑制することが可能となる。特に、殺菌工程に供される調味液のエタノール含有量が前記特定範囲にある場合は、殺菌工程による作用効果と相俟って、調味液の保存性が一層向上し得る。
前記殺菌工程における加熱条件（加熱温度、加熱時間）は、調味液の組成等に応じて適宜調整できる。前記加熱条件の好ましい一例として、調味液の品温１００℃以上が３０分～３時間維持される条件が挙げられる。前記加熱条件の好ましい他の一例として、調味液の品温１１０℃以上が５分～１時間維持される条件が挙げられる。
前記殺菌工程を経て製造された調味液の保存方法は特に制限されず、冷蔵保存、冷凍保存、室温保存などから適宜選択できる。 The sterilization step is a step of encapsulating the liquid seasoning produced in the liquid seasoning production step in a container and heating the entire container under conditions where the temperature of the liquid seasoning is 100° C. or higher. By carrying out such a sterilization step, the preservability of the seasoning liquid is improved, and it becomes possible to suppress the deterioration of the predetermined action and effect, which is a concern when the seasoning liquid is stored for a long period of time. In particular, when the ethanol content of the seasoning liquid to be subjected to the sterilization process is within the specific range, the preservability of the seasoning liquid can be further improved in combination with the effects of the sterilization process.
The heating conditions (heating temperature, heating time) in the sterilization step can be appropriately adjusted according to the composition of the seasoning liquid. A preferable example of the heating condition is a condition in which the temperature of the liquid seasoning is maintained at 100° C. or higher for 30 minutes to 3 hours. Another preferable example of the heating condition is a condition in which the temperature of the liquid seasoning is maintained at 110° C. or higher for 5 minutes to 1 hour.
The storage method of the seasoning liquid produced through the sterilization step is not particularly limited, and can be appropriately selected from refrigerated storage, frozen storage, room temperature storage, and the like.
前記殺菌工程における加熱条件（加熱温度、加熱時間）は、調味液の組成等に応じて適宜調整できる。前記加熱条件の好ましい一例として、調味液の品温１００℃以上が３０分～３時間維持される条件が挙げられる。前記加熱条件の好ましい他の一例として、調味液の品温１１０℃以上が５分～１時間維持される条件が挙げられる。
前記殺菌工程を経て製造された調味液の保存方法は特に制限されず、冷蔵保存、冷凍保存、室温保存などから適宜選択できる。 The sterilization step is a step of encapsulating the liquid seasoning produced in the liquid seasoning production step in a container and heating the entire container under conditions where the temperature of the liquid seasoning is 100° C. or higher. By carrying out such a sterilization step, the preservability of the seasoning liquid is improved, and it becomes possible to suppress the deterioration of the predetermined action and effect, which is a concern when the seasoning liquid is stored for a long period of time. In particular, when the ethanol content of the seasoning liquid to be subjected to the sterilization process is within the specific range, the preservability of the seasoning liquid can be further improved in combination with the effects of the sterilization process.
The heating conditions (heating temperature, heating time) in the sterilization step can be appropriately adjusted according to the composition of the seasoning liquid. A preferable example of the heating condition is a condition in which the temperature of the liquid seasoning is maintained at 100° C. or higher for 30 minutes to 3 hours. Another preferable example of the heating condition is a condition in which the temperature of the liquid seasoning is maintained at 110° C. or higher for 5 minutes to 1 hour.
The storage method of the seasoning liquid produced through the sterilization step is not particularly limited, and can be appropriately selected from refrigerated storage, frozen storage, room temperature storage, and the like.
本発明の調味液は、それ単体で喫食することも可能であるが、具材を煮汁とともに加熱する煮込み調理に使用され、煮込み料理の一部となることで、本発明の所定の効果が十分に発揮される。本発明の調味液を具材とともに加熱調理することにより、具材が加熱されて旨味が活性化すると同時に、本発明の調味液が具材に部分的に浸透して、一体となった風味を醸し出すことが可能となる。
本発明において「煮込み調理」とは、具材を、調味料を含む煮汁とともに加熱する調理法である。典型的な煮込み調理においては、具材は、煮汁と接触した状態で継続的に加熱される。本発明に適用可能な煮込み料理の具体例として、具材入りスープ、シチュー、リゾット、グラタン、鍋料理、煮つけ、すき焼き、肉じゃがを例示できる。なお、具材を煮汁とともに加熱する前に、具材に下味付け、予備加熱等の下処理の１種以上を行ってもよい。 The seasoning liquid of the present invention can be eaten alone, but it is used for stewed cooking in which ingredients are heated together with broth, and by becoming part of the stewed dish, the predetermined effects of the present invention are sufficiently obtained. is demonstrated in By cooking the seasoning liquid of the present invention together with the ingredients, the ingredients are heated and the umami is activated, and at the same time, the seasoning liquid of the present invention partially permeates the ingredients to create an integrated flavor. It is possible to brew.
In the present invention, "stewed cooking" is a cooking method in which ingredients are heated together with broth containing seasonings. In a typical stew, the ingredients are continuously heated while in contact with the broth. Specific examples of stewed dishes applicable to the present invention include soups containing ingredients, stews, risottos, gratin, hot pot dishes, simmered dishes, sukiyaki, and meat and potatoes. In addition, before heating the ingredients together with the broth, the ingredients may be subjected to one or more pretreatments such as seasoning and preheating.
本発明において「煮込み調理」とは、具材を、調味料を含む煮汁とともに加熱する調理法である。典型的な煮込み調理においては、具材は、煮汁と接触した状態で継続的に加熱される。本発明に適用可能な煮込み料理の具体例として、具材入りスープ、シチュー、リゾット、グラタン、鍋料理、煮つけ、すき焼き、肉じゃがを例示できる。なお、具材を煮汁とともに加熱する前に、具材に下味付け、予備加熱等の下処理の１種以上を行ってもよい。 The seasoning liquid of the present invention can be eaten alone, but it is used for stewed cooking in which ingredients are heated together with broth, and by becoming part of the stewed dish, the predetermined effects of the present invention are sufficiently obtained. is demonstrated in By cooking the seasoning liquid of the present invention together with the ingredients, the ingredients are heated and the umami is activated, and at the same time, the seasoning liquid of the present invention partially permeates the ingredients to create an integrated flavor. It is possible to brew.
In the present invention, "stewed cooking" is a cooking method in which ingredients are heated together with broth containing seasonings. In a typical stew, the ingredients are continuously heated while in contact with the broth. Specific examples of stewed dishes applicable to the present invention include soups containing ingredients, stews, risottos, gratin, hot pot dishes, simmered dishes, sukiyaki, and meat and potatoes. In addition, before heating the ingredients together with the broth, the ingredients may be subjected to one or more pretreatments such as seasoning and preheating.
本発明の調味液は、煮込み調理の任意の段階で使用することができる。本発明の調味液を用いた煮込み調理の一例として、鍋等の調理器具に本発明の調味液を含む煮汁を入れ、該煮汁を加熱しながら、該煮汁に具材を加え、更に加熱を継続する方法が挙げられる。本発明の調味液を用いた煮込み調理の他の一例として、具材を軽く炒める等して、予め具材を加熱しておき、この加熱された具材に本発明の調味液を含む煮汁を加えて、具材及び煮汁全体を継続的に加熱する方法が挙げられる。
また、本発明の調味液は、煮込み調理に先立って実施される具材の予備加熱調理に使用することもできる。具体的には例えば、具材と本発明の調味液との混合物を加熱調理し（予備加熱調理）、その調理済み具材のみを取り出して保存しておき、別途調理した煮込み料理の一部（例えば具材以外の液状部分）に該調理済み具材を加え、必要に応じこれらの全体を加熱して、煮込み料理を完成させることもできる。 The seasoning liquid of the present invention can be used at any stage of stew cooking. As an example of stewed cooking using the seasoning liquid of the present invention, a broth containing the seasoning liquid of the present invention is placed in a cooking utensil such as a pot, ingredients are added to the broth while heating the broth, and heating is continued. method. As another example of stewed cooking using the seasoning liquid of the present invention, the ingredients are heated in advance by lightly frying the ingredients, and the heated ingredients are added with the broth containing the seasoning liquid of the present invention. In addition, there is a method of continuously heating the ingredients and the broth as a whole.
In addition, the seasoning liquid of the present invention can also be used for pre-cooking ingredients prior to simmering. Specifically, for example, a mixture of ingredients and the seasoning liquid of the present invention is cooked (preheated cooking), only the cooked ingredients are taken out and stored, and a part of the separately cooked stewed dish ( For example, the cooked ingredients can be added to the liquid portion other than the ingredients), and if necessary, the whole can be heated to complete the stewed dish.
また、本発明の調味液は、煮込み調理に先立って実施される具材の予備加熱調理に使用することもできる。具体的には例えば、具材と本発明の調味液との混合物を加熱調理し（予備加熱調理）、その調理済み具材のみを取り出して保存しておき、別途調理した煮込み料理の一部（例えば具材以外の液状部分）に該調理済み具材を加え、必要に応じこれらの全体を加熱して、煮込み料理を完成させることもできる。 The seasoning liquid of the present invention can be used at any stage of stew cooking. As an example of stewed cooking using the seasoning liquid of the present invention, a broth containing the seasoning liquid of the present invention is placed in a cooking utensil such as a pot, ingredients are added to the broth while heating the broth, and heating is continued. method. As another example of stewed cooking using the seasoning liquid of the present invention, the ingredients are heated in advance by lightly frying the ingredients, and the heated ingredients are added with the broth containing the seasoning liquid of the present invention. In addition, there is a method of continuously heating the ingredients and the broth as a whole.
In addition, the seasoning liquid of the present invention can also be used for pre-cooking ingredients prior to simmering. Specifically, for example, a mixture of ingredients and the seasoning liquid of the present invention is cooked (preheated cooking), only the cooked ingredients are taken out and stored, and a part of the separately cooked stewed dish ( For example, the cooked ingredients can be added to the liquid portion other than the ingredients), and if necessary, the whole can be heated to complete the stewed dish.
本発明の煮込み料理の製造方法は、具材を含むベース食品に、前述した本発明の調味液を添加混合し、その混合物を加熱する工程を有する。
前記「具材を含むベース食品」は、少なくとも具材を含み、また、本発明の調味液以外の他の成分の全部を含むものであり得る。
前記の「混合物の加熱」は、例えば前述した予備加熱調理とその後の加熱調理のように、煮込み料理の製造過程で複数回実施される場合がある。 The method for producing a stewed dish of the present invention has a step of adding and mixing the aforementioned seasoning liquid of the present invention to a base food containing ingredients, and heating the mixture.
The "base food containing ingredients" includes at least ingredients, and may include all of the ingredients other than the liquid seasoning of the present invention.
The "heating of the mixture" may be performed multiple times during the process of producing the stewed dish, such as the above-described preheating and subsequent heat cooking.
前記「具材を含むベース食品」は、少なくとも具材を含み、また、本発明の調味液以外の他の成分の全部を含むものであり得る。
前記の「混合物の加熱」は、例えば前述した予備加熱調理とその後の加熱調理のように、煮込み料理の製造過程で複数回実施される場合がある。 The method for producing a stewed dish of the present invention has a step of adding and mixing the aforementioned seasoning liquid of the present invention to a base food containing ingredients, and heating the mixture.
The "base food containing ingredients" includes at least ingredients, and may include all of the ingredients other than the liquid seasoning of the present invention.
The "heating of the mixture" may be performed multiple times during the process of producing the stewed dish, such as the above-described preheating and subsequent heat cooking.
本発明の煮込み料理の製造方法において、具材としては、常温常圧で固形の固形具材を特に制限なく用いることができる。固形具材の具体例として、牛肉、豚肉等の肉類；タラ、イカ等の魚介類；ホウレンソウ、ゴボウ、ニンジン等の野菜類；ジャガイモ、サツマイモ等のイモ類；シイタケ、シメジ等のキノコ類；アズキ、エンドウ豆等の豆類；米、麦等の穀類；アーモンド、クルミ等の木の実類；グレープフルーツ、キウイ等の果実類を例示できる。
本発明の主たる作用効果の１つは、煮込むことで生じる具材のパサつきや臭みを抑制することであるので、具材として斯かる不都合が懸念されるもの、例えば、肉類及び魚介類を用いた場合、本発明の有用性が十分に発揮される。 In the method for producing the stewed dish of the present invention, solid ingredients that are solid at normal temperature and normal pressure can be used without particular limitation. Specific examples of solid ingredients include meat such as beef and pork; seafood such as cod and squid; vegetables such as spinach, burdock and carrot; potatoes such as potatoes and sweet potatoes; cereals such as rice and wheat; nuts such as almonds and walnuts; and fruits such as grapefruit and kiwi.
One of the main effects of the present invention is to suppress dryness and odor of ingredients caused by boiling. In this case, the usefulness of the present invention is fully exhibited.
本発明の主たる作用効果の１つは、煮込むことで生じる具材のパサつきや臭みを抑制することであるので、具材として斯かる不都合が懸念されるもの、例えば、肉類及び魚介類を用いた場合、本発明の有用性が十分に発揮される。 In the method for producing the stewed dish of the present invention, solid ingredients that are solid at normal temperature and normal pressure can be used without particular limitation. Specific examples of solid ingredients include meat such as beef and pork; seafood such as cod and squid; vegetables such as spinach, burdock and carrot; potatoes such as potatoes and sweet potatoes; cereals such as rice and wheat; nuts such as almonds and walnuts; and fruits such as grapefruit and kiwi.
One of the main effects of the present invention is to suppress dryness and odor of ingredients caused by boiling. In this case, the usefulness of the present invention is fully exhibited.
前記のベース食品と本発明の調味液との混合物、すなわち加熱対象物は、該調味液１００質量部に対し、具材を好ましくは５０～３００質量部、より好ましくは１２０～２６０質量部含有する。具材と調味液との量的関係が前記特定範囲にあることで、本発明の所定の効果が一層確実に奏され得る。
The mixture of the base food and the seasoning liquid of the present invention, that is, the object to be heated, preferably contains 50 to 300 parts by mass, more preferably 120 to 260 parts by mass of ingredients with respect to 100 parts by mass of the seasoning liquid. . When the quantitative relationship between the ingredients and the seasoning liquid is within the specific range, the predetermined effects of the present invention can be achieved more reliably.
以下、実施例により本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。
The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.
〔実施例１～１９、比較例１～１５：調味液の製造〕
調味液として、ホワイトソースを製造した。具体的には、下記方法で製造したホワイトソースベースに、下記表１～４の配合で原材料を添加・混合し、それらの混合物を攪拌しながら火にかけ、ひと煮立ちしたところで加熱をやめて、ホワイトソースを製造した（調味液製造工程）。製造したホワイトソースを耐熱性のパウチ袋に封入し、オートクレーブ装置を用いて、ホワイトソースの品温１２０℃が２０分間維持される条件で該パウチ袋を加熱した（殺菌工程）。前記殺菌工程を経たホワイトソースは、パウチ袋に封入した状態のまま室温で保存した。
実施例１～４及び比較例１～５のホワイトソースについて、製造後１週間室温で保存した後に、前記方法によりエタノール含有量、粘度及び糖度をそれぞれ測定した。その結果を下記表１に示す。 [Examples 1 to 19, Comparative Examples 1 to 15: Production of seasoning liquid]
A white sauce was produced as a seasoning liquid. Specifically, to the white sauce base produced by the following method, raw materials are added and mixed according to the formulations shown in Tables 1 to 4 below, and the mixture is heated while stirring, and when it is boiled, the heating is stopped, and the white sauce is prepared. Manufactured (seasoning liquid manufacturing process). The produced white sauce was enclosed in a heat-resistant pouch bag, and the pouch bag was heated using an autoclave under conditions in which the product temperature of the white sauce was maintained at 120 ° C. for 20 minutes (sterilization step). The sterilized white sauce was stored at room temperature while sealed in a pouch.
The white sauces of Examples 1 to 4 and Comparative Examples 1 to 5 were stored at room temperature for one week after production, and then the ethanol content, viscosity and sugar content were measured by the methods described above. The results are shown in Table 1 below.
調味液として、ホワイトソースを製造した。具体的には、下記方法で製造したホワイトソースベースに、下記表１～４の配合で原材料を添加・混合し、それらの混合物を攪拌しながら火にかけ、ひと煮立ちしたところで加熱をやめて、ホワイトソースを製造した（調味液製造工程）。製造したホワイトソースを耐熱性のパウチ袋に封入し、オートクレーブ装置を用いて、ホワイトソースの品温１２０℃が２０分間維持される条件で該パウチ袋を加熱した（殺菌工程）。前記殺菌工程を経たホワイトソースは、パウチ袋に封入した状態のまま室温で保存した。
実施例１～４及び比較例１～５のホワイトソースについて、製造後１週間室温で保存した後に、前記方法によりエタノール含有量、粘度及び糖度をそれぞれ測定した。その結果を下記表１に示す。 [Examples 1 to 19, Comparative Examples 1 to 15: Production of seasoning liquid]
A white sauce was produced as a seasoning liquid. Specifically, to the white sauce base produced by the following method, raw materials are added and mixed according to the formulations shown in Tables 1 to 4 below, and the mixture is heated while stirring, and when it is boiled, the heating is stopped, and the white sauce is prepared. Manufactured (seasoning liquid manufacturing process). The produced white sauce was enclosed in a heat-resistant pouch bag, and the pouch bag was heated using an autoclave under conditions in which the product temperature of the white sauce was maintained at 120 ° C. for 20 minutes (sterilization step). The sterilized white sauce was stored at room temperature while sealed in a pouch.
The white sauces of Examples 1 to 4 and Comparative Examples 1 to 5 were stored at room temperature for one week after production, and then the ethanol content, viscosity and sugar content were measured by the methods described above. The results are shown in Table 1 below.
前記ホワイトソース及び後述のトマトソースの製造に使用した原材料の詳細は以下のとおりである。果実のアルコール発酵液Ａ～Ｃは何れも発酵液の蒸留を行っておらず、果実のアルコール発酵液Ｄは発酵液の蒸留を行ったものである。
・果実のアルコール発酵液Ａ：リンゴ酒（アルコール濃度６．３％）
・果実のアルコール発酵液Ｂ：リンゴ酒（アルコール濃度７％）
・果実のアルコール発酵液Ｃ：白ブドウ酒（アルコール濃度１２．５％）
・果実のアルコール発酵液Ｄ：リンゴ蒸留酒（アルコール濃度４０％）
・穀物のアルコール発酵液：日本酒（アルコール濃度１２．３％）
・加工ワキシーコーンスターチ：リン酸架橋ワキシーコーンスターチ The details of the raw materials used in the production of the white sauce and the tomato sauce described later are as follows. Alcoholic fermented fruit juices A to C were not distilled, and alcoholic fermented fruit juice D was distilled.
・ Alcohol fermentation liquid A of fruit: cider (alcohol concentration 6.3%)
・ Fruit alcohol fermentation liquid B: cider (alcohol concentration 7%)
・ Fruit alcohol fermentation liquid C: white wine (alcohol concentration 12.5%)
・ Fruit alcoholic fermentation liquid D: Apple distilled liquor (alcohol concentration 40%)
・Alcoholic fermented grain liquid: Sake (alcohol concentration 12.3%)
・Processed waxy corn starch: Phosphate-crosslinked waxy corn starch
・果実のアルコール発酵液Ａ：リンゴ酒（アルコール濃度６．３％）
・果実のアルコール発酵液Ｂ：リンゴ酒（アルコール濃度７％）
・果実のアルコール発酵液Ｃ：白ブドウ酒（アルコール濃度１２．５％）
・果実のアルコール発酵液Ｄ：リンゴ蒸留酒（アルコール濃度４０％）
・穀物のアルコール発酵液：日本酒（アルコール濃度１２．３％）
・加工ワキシーコーンスターチ：リン酸架橋ワキシーコーンスターチ The details of the raw materials used in the production of the white sauce and the tomato sauce described later are as follows. Alcoholic fermented fruit juices A to C were not distilled, and alcoholic fermented fruit juice D was distilled.
・ Alcohol fermentation liquid A of fruit: cider (alcohol concentration 6.3%)
・ Fruit alcohol fermentation liquid B: cider (alcohol concentration 7%)
・ Fruit alcohol fermentation liquid C: white wine (alcohol concentration 12.5%)
・ Fruit alcoholic fermentation liquid D: Apple distilled liquor (alcohol concentration 40%)
・Alcoholic fermented grain liquid: Sake (alcohol concentration 12.3%)
・Processed waxy corn starch: Phosphate-crosslinked waxy corn starch
（ホワイトソースベースの製造方法）
薄力小麦粉５０ｇと牛乳８００ｍＬとを混合、攪拌して、混合物を調製した。鍋を火にかけ、バター８０ｇを溶かし、溶かしバターに前記混合物を７２０ｇ加えて、沸騰しないようにかき混ぜながら１０分間加熱した。更に生クリーム２００ｇを少量ずつ加え、沸騰しないよう火加減しながら混合し、全体に均一になったら更に２０分間加熱し、清水を加えて全量を１０００ｇとして、ベースホワイトソースを製造した。 (Manufacturing method of white sauce base)
A mixture was prepared by mixing and stirring 50 g of soft wheat flour and 800 mL of milk. Heat a pan, melt 80 g of butter, add 720 g of the above mixture to the melted butter and heat for 10 minutes while stirring to avoid boiling. Further, 200 g of fresh cream was added little by little, mixed while adjusting the heat so as not to boil, and when the mixture became homogeneous, it was heated for another 20 minutes, and fresh water was added to bring the total amount to 1000 g to produce a base white sauce.
薄力小麦粉５０ｇと牛乳８００ｍＬとを混合、攪拌して、混合物を調製した。鍋を火にかけ、バター８０ｇを溶かし、溶かしバターに前記混合物を７２０ｇ加えて、沸騰しないようにかき混ぜながら１０分間加熱した。更に生クリーム２００ｇを少量ずつ加え、沸騰しないよう火加減しながら混合し、全体に均一になったら更に２０分間加熱し、清水を加えて全量を１０００ｇとして、ベースホワイトソースを製造した。 (Manufacturing method of white sauce base)
A mixture was prepared by mixing and stirring 50 g of soft wheat flour and 800 mL of milk. Heat a pan, melt 80 g of butter, add 720 g of the above mixture to the melted butter and heat for 10 minutes while stirring to avoid boiling. Further, 200 g of fresh cream was added little by little, mixed while adjusting the heat so as not to boil, and when the mixture became homogeneous, it was heated for another 20 minutes, and fresh water was added to bring the total amount to 1000 g to produce a base white sauce.
〔煮込み料理の製造例１：白身魚のホワイトソース煮の製造〕
各実施例又は比較例のホワイトソース（調味液）及び白身魚身肉（具材）を用いて、煮込み料理の一種である白身魚のホワイトソース煮を製造した。ホワイトソースは、パウチ袋に封入した状態で製造直後から室温で１週間保存したものを用いた。
具体的には、ホワイトソース５００ｇと白身魚の切身肉（１枚１００ｇ）１０枚とを鍋に入れ、最初は強火で、沸騰し始めたら激しく沸騰しないよう火力を調整しつつ、１５分間加熱して、白身魚のホワイトソース煮（煮込み料理）を製造した。斯かる煮込み料理の製造では、調味液１００質量部に対し具材を２００質量部含有する混合物を加熱した。 [Production Example 1 of Stewed Cuisine: Production of White Fish Simmered in White Sauce]
Using the white sauce (seasoning liquid) and white fish meat (ingredients) of each example or comparative example, white fish boiled in white sauce, which is a type of stewed dish, was produced. The white sauce was sealed in a pouch bag and stored at room temperature for 1 week immediately after production.
Specifically, put 500 g of white sauce and 10 slices of white fish fillet (100 g each) in a pot, and heat it for 15 minutes with high heat at first, adjusting the heat so that it does not boil violently when it starts to boil. , White fish boiled in white sauce (stewed dish) was produced. In the production of such a stewed dish, a mixture containing 200 parts by mass of ingredients with respect to 100 parts by mass of the seasoning liquid was heated.
各実施例又は比較例のホワイトソース（調味液）及び白身魚身肉（具材）を用いて、煮込み料理の一種である白身魚のホワイトソース煮を製造した。ホワイトソースは、パウチ袋に封入した状態で製造直後から室温で１週間保存したものを用いた。
具体的には、ホワイトソース５００ｇと白身魚の切身肉（１枚１００ｇ）１０枚とを鍋に入れ、最初は強火で、沸騰し始めたら激しく沸騰しないよう火力を調整しつつ、１５分間加熱して、白身魚のホワイトソース煮（煮込み料理）を製造した。斯かる煮込み料理の製造では、調味液１００質量部に対し具材を２００質量部含有する混合物を加熱した。 [Production Example 1 of Stewed Cuisine: Production of White Fish Simmered in White Sauce]
Using the white sauce (seasoning liquid) and white fish meat (ingredients) of each example or comparative example, white fish boiled in white sauce, which is a type of stewed dish, was produced. The white sauce was sealed in a pouch bag and stored at room temperature for 1 week immediately after production.
Specifically, put 500 g of white sauce and 10 slices of white fish fillet (100 g each) in a pot, and heat it for 15 minutes with high heat at first, adjusting the heat so that it does not boil violently when it starts to boil. , White fish boiled in white sauce (stewed dish) was produced. In the production of such a stewed dish, a mixture containing 200 parts by mass of ingredients with respect to 100 parts by mass of the seasoning liquid was heated.
〔煮込み料理の評価試験１〕
製造直後の前記白身魚のホワイトソース煮から具材である白身魚身肉１０枚を取り出し、表面に付着したソースを除去して、１枚ずつ皿に取り分けた。この１０枚の白身魚身肉を１０名の専門パネラーに１人１枚で食してもらい、その際の食感（パサつきの少なさ）及び風味（臭みの少なさ）を下記評価基準に従って評価してもらった。その結果（１０名の評価点の算術平均値）を下記表１～４に示す。 [Evaluation test 1 of stewed dish]
10 pieces of white fish meat as ingredients were taken out from the white fish boiled in white sauce immediately after production, the sauce adhering to the surface was removed, and each piece was served on a plate. Each of the 10 pieces of white fish meat was eaten by 10 professional panelists, and the texture (less dryness) and flavor (less odor) were evaluated according to the following evaluation criteria. I got it. The results (arithmetic mean of evaluation scores of 10 people) are shown in Tables 1 to 4 below.
製造直後の前記白身魚のホワイトソース煮から具材である白身魚身肉１０枚を取り出し、表面に付着したソースを除去して、１枚ずつ皿に取り分けた。この１０枚の白身魚身肉を１０名の専門パネラーに１人１枚で食してもらい、その際の食感（パサつきの少なさ）及び風味（臭みの少なさ）を下記評価基準に従って評価してもらった。その結果（１０名の評価点の算術平均値）を下記表１～４に示す。 [Evaluation test 1 of stewed dish]
10 pieces of white fish meat as ingredients were taken out from the white fish boiled in white sauce immediately after production, the sauce adhering to the surface was removed, and each piece was served on a plate. Each of the 10 pieces of white fish meat was eaten by 10 professional panelists, and the texture (less dryness) and flavor (less odor) were evaluated according to the following evaluation criteria. I got it. The results (arithmetic mean of evaluation scores of 10 people) are shown in Tables 1 to 4 below.
＜具材（白身魚身肉）の食感の評価基準＞
・５点：具材は非常に柔らかくパサつきがなく、極めて良好。
・４点：具材は柔らかくパサつきがなく、良好。
・３点：具材はややパサついている。
・２点：具材はパサつきがあり、やや収縮が大きく、不良。
・１点：白身魚身肉はパサつきが強く、収縮が大きく、極めて不良。
＜具材（白身魚身肉）の風味の評価基準＞
・５点：具材の生臭さが全くなく、非常に良好。
・４点：具材の生臭さがほぼなく、良好。
・３点：具材の生臭さがわずかに感じられる。
・２点：具材の生臭さが感じられ、不良。
・１点：具材の生臭さが強く感じられ、非常に不良。 <Evaluation criteria for texture of ingredients (white fish meat)>
· 5 points: The ingredients are very soft and not dry, and are extremely good.
・ 4 points: The ingredients are soft and not dry and good.
・ 3 points: The ingredients are slightly dry.
· 2 points: The ingredients are dry, the shrinkage is slightly large, and it is unsatisfactory.
・1 point: The white fish meat is strongly dry, shrinks greatly, and is extremely unsatisfactory.
<Evaluation criteria for flavor of ingredients (white fish meat)>
· 5 points: Very good with no fishy odor of ingredients.
- 4 points: Almost no fishy odor of ingredients, good.
- 3 points: A slight fishy odor of ingredients is felt.
2 points: Poor because the ingredients have a fishy odor.
- 1 point: The fishy odor of the ingredients is felt strongly, and is very unsatisfactory.
・５点：具材は非常に柔らかくパサつきがなく、極めて良好。
・４点：具材は柔らかくパサつきがなく、良好。
・３点：具材はややパサついている。
・２点：具材はパサつきがあり、やや収縮が大きく、不良。
・１点：白身魚身肉はパサつきが強く、収縮が大きく、極めて不良。
＜具材（白身魚身肉）の風味の評価基準＞
・５点：具材の生臭さが全くなく、非常に良好。
・４点：具材の生臭さがほぼなく、良好。
・３点：具材の生臭さがわずかに感じられる。
・２点：具材の生臭さが感じられ、不良。
・１点：具材の生臭さが強く感じられ、非常に不良。 <Evaluation criteria for texture of ingredients (white fish meat)>
· 5 points: The ingredients are very soft and not dry, and are extremely good.
・ 4 points: The ingredients are soft and not dry and good.
・ 3 points: The ingredients are slightly dry.
· 2 points: The ingredients are dry, the shrinkage is slightly large, and it is unsatisfactory.
・1 point: The white fish meat is strongly dry, shrinks greatly, and is extremely unsatisfactory.
<Evaluation criteria for flavor of ingredients (white fish meat)>
· 5 points: Very good with no fishy odor of ingredients.
- 4 points: Almost no fishy odor of ingredients, good.
- 3 points: A slight fishy odor of ingredients is felt.
2 points: Poor because the ingredients have a fishy odor.
- 1 point: The fishy odor of the ingredients is felt strongly, and is very unsatisfactory.
表１に示すとおり、各実施例の調味液は、果実のアルコール発酵液を５～１５質量％及びワキシーコーンスターチを１～１０質量％含有するため、これを満たさない各比較例の調味液に比べて、煮込み料理の具材の食感及び風味に優れていた。
また、表１において、実施例の調味液どうしは、互いに果実のアルコール発酵液の種類が異なるところ、果実のアルコール発酵液Ｂ、Ｃを用いた実施例２、３が特に高評価であったことから、果実のアルコール発酵液のアルコール濃度としては７～１２．５％程度が特に好ましいことがわかる。 As shown in Table 1, the seasoning liquid of each example contains 5 to 15% by mass of alcoholic fermented fruit and 1 to 10% by mass of waxy cornstarch. In addition, the texture and flavor of the ingredients of the stewed dish were excellent.
In addition, in Table 1, although the seasoning liquids of the examples differed in the type of alcoholic fermentation liquid of fruit from each other, Examples 2 and 3 using alcoholic fermentation liquids B and C of fruit were particularly highly evaluated. Therefore, it can be seen that the alcohol concentration of the alcoholic fermentation liquid of fruit is particularly preferably about 7 to 12.5%.
また、表１において、実施例の調味液どうしは、互いに果実のアルコール発酵液の種類が異なるところ、果実のアルコール発酵液Ｂ、Ｃを用いた実施例２、３が特に高評価であったことから、果実のアルコール発酵液のアルコール濃度としては７～１２．５％程度が特に好ましいことがわかる。 As shown in Table 1, the seasoning liquid of each example contains 5 to 15% by mass of alcoholic fermented fruit and 1 to 10% by mass of waxy cornstarch. In addition, the texture and flavor of the ingredients of the stewed dish were excellent.
In addition, in Table 1, although the seasoning liquids of the examples differed in the type of alcoholic fermentation liquid of fruit from each other, Examples 2 and 3 using alcoholic fermentation liquids B and C of fruit were particularly highly evaluated. Therefore, it can be seen that the alcohol concentration of the alcoholic fermentation liquid of fruit is particularly preferably about 7 to 12.5%.
表２に示すとおり、各実施例の調味液は、ワキシーコーンスターチを含有するため、これを含有しない各比較例の調味液に比べて、煮込み料理の具材の食感及び風味に優れていた。
As shown in Table 2, since the seasoning liquid of each example contained waxy corn starch, the texture and flavor of the stewed dish ingredients were superior to the seasoning liquid of each comparative example that did not contain waxy corn starch.
表３の実施例と比較例との対比から、煮込み調理用調味液における果実のアルコール発酵液の含有量を５～１５質量％に設定することが、煮込み料理の具材の食感及び風味を向上させる上で有効であることがわかる。
From the comparison between the examples and comparative examples in Table 3, setting the content of the alcoholic fermentation liquid of fruits in the seasoning liquid for stew cooking to 5 to 15% by mass improves the texture and flavor of the ingredients of stewed dishes. It can be seen that it is effective in improving
表４の実施例と比較例との対比から、煮込み調理用調味液におけるワキシーコーンスターチの含有量を１～１０質量％に設定することが、煮込み料理の具材の食感及び風味を向上させる上で有効であることがわかる。
From the comparison of the examples and comparative examples in Table 4, setting the content of waxy cornstarch in the seasoning liquid for stewed cooking to 1 to 10% by mass improves the texture and flavor of ingredients for stewed dishes. It is found to be effective in
〔実施例２０～２３、比較例１６～２０：調味液の製造〕
調味液として、トマトソースを製造した。具体的には、下記方法で製造したトマトソースベースに、下記表５の配合で原材料を添加・混合し、それらの混合物を攪拌しながら火にかけ、ひと煮立ちしたところで加熱をやめて、トマトソースを製造した（調味液製造工程）。製造したトマトソースを耐熱性のパウチ袋に封入し、オートクレーブ装置を用いて、トマトソースの品温１２０℃が２０分間維持される条件で該パウチ袋を加熱した（殺菌工程）。前記殺菌工程を経たトマトソースは、パウチ袋に封入した状態のまま室温で保存した。 [Examples 20 to 23, Comparative Examples 16 to 20: Production of seasoning liquid]
Tomato sauce was produced as a seasoning liquid. Specifically, to the tomato sauce base produced by the following method, raw materials were added and mixed according to the formulation shown in Table 5 below, and the mixture was heated while stirring, and when the mixture was boiled, the heating was stopped to produce tomato sauce. (seasoning liquid manufacturing process). The produced tomato sauce was enclosed in a heat-resistant pouch bag, and the pouch bag was heated using an autoclave under the condition that the product temperature of the tomato sauce was maintained at 120°C for 20 minutes (sterilization step). The tomato sauce that had undergone the sterilization process was stored at room temperature while sealed in a pouch bag.
調味液として、トマトソースを製造した。具体的には、下記方法で製造したトマトソースベースに、下記表５の配合で原材料を添加・混合し、それらの混合物を攪拌しながら火にかけ、ひと煮立ちしたところで加熱をやめて、トマトソースを製造した（調味液製造工程）。製造したトマトソースを耐熱性のパウチ袋に封入し、オートクレーブ装置を用いて、トマトソースの品温１２０℃が２０分間維持される条件で該パウチ袋を加熱した（殺菌工程）。前記殺菌工程を経たトマトソースは、パウチ袋に封入した状態のまま室温で保存した。 [Examples 20 to 23, Comparative Examples 16 to 20: Production of seasoning liquid]
Tomato sauce was produced as a seasoning liquid. Specifically, to the tomato sauce base produced by the following method, raw materials were added and mixed according to the formulation shown in Table 5 below, and the mixture was heated while stirring, and when the mixture was boiled, the heating was stopped to produce tomato sauce. (seasoning liquid manufacturing process). The produced tomato sauce was enclosed in a heat-resistant pouch bag, and the pouch bag was heated using an autoclave under the condition that the product temperature of the tomato sauce was maintained at 120°C for 20 minutes (sterilization step). The tomato sauce that had undergone the sterilization process was stored at room temperature while sealed in a pouch bag.
（トマトソースベースの製造方法）
つぶしたニンニクと擦りおろしにした玉ネギとの混合物１６０ｇを、オリーブ油を加えた鍋で焦がさないようによく炒めた。炒め後ニンニクは取り出し、ブイヨン２５０ｍＬと、トマトペースト５００ｇとを加え、沸騰しないよう火加減しながら混合し、全体に均一になったら更に２０分間加熱し、清水を加えて全量を１０００ｇとして、トマトソースベースを製造した。 (Method for producing tomato sauce base)
160 g of a mixture of crushed garlic and grated onion was fried in a pan with olive oil, taking care not to burn it. Remove the garlic after frying, add 250 mL of bouillon and 500 g of tomato paste, mix while adjusting the heat so as not to boil, heat for another 20 minutes when the whole is uniform, add clear water to make the total amount 1000 g, and tomato sauce. made the base.
つぶしたニンニクと擦りおろしにした玉ネギとの混合物１６０ｇを、オリーブ油を加えた鍋で焦がさないようによく炒めた。炒め後ニンニクは取り出し、ブイヨン２５０ｍＬと、トマトペースト５００ｇとを加え、沸騰しないよう火加減しながら混合し、全体に均一になったら更に２０分間加熱し、清水を加えて全量を１０００ｇとして、トマトソースベースを製造した。 (Method for producing tomato sauce base)
160 g of a mixture of crushed garlic and grated onion was fried in a pan with olive oil, taking care not to burn it. Remove the garlic after frying, add 250 mL of bouillon and 500 g of tomato paste, mix while adjusting the heat so as not to boil, heat for another 20 minutes when the whole is uniform, add clear water to make the total amount 1000 g, and tomato sauce. made the base.
〔煮込み料理の製造例２：鶏肉のトマトソース煮の製造〕
各実施例又は比較例のトマトソース（調味液）及び鶏肉（具材）を用いて、煮込み料理の一種である鶏肉のトマトソース煮を製造した。トマトソースは、パウチ袋に封入した状態で製造直後から室温で１週間保存したものを用いた。
具体的には、トマトソース５００ｇと鶏胸肉（１枚１００ｇ、予め下焼きして火を通したもの）１０枚とを鍋に入れ、最初は強火で、沸騰し始めたら激しく沸騰しないよう火力を調整しつつ、１５分間加熱して、鶏肉のトマトソース煮（煮込み料理）を製造した。斯かる煮込み料理の製造では、調味液１００質量部に対し具材を２００質量部含有する混合物を加熱した。 [Production Example 2 of Stewed Food: Production of Chicken Simmered in Tomato Sauce]
Using the tomato sauce (seasoning liquid) and chicken (ingredients) of each example or comparative example, chicken in tomato sauce, which is a type of stewed dish, was produced. The tomato sauce was sealed in a pouch bag and stored at room temperature for 1 week immediately after production.
Specifically, put 500g of tomato sauce and 10 pieces of chicken breast (100g each, pre-cooked and precooked) in a pot, and set the heat to high at first. was adjusted and heated for 15 minutes to produce chicken in tomato sauce (stewed dish). In the production of such a stewed dish, a mixture containing 200 parts by mass of ingredients with respect to 100 parts by mass of the seasoning liquid was heated.
各実施例又は比較例のトマトソース（調味液）及び鶏肉（具材）を用いて、煮込み料理の一種である鶏肉のトマトソース煮を製造した。トマトソースは、パウチ袋に封入した状態で製造直後から室温で１週間保存したものを用いた。
具体的には、トマトソース５００ｇと鶏胸肉（１枚１００ｇ、予め下焼きして火を通したもの）１０枚とを鍋に入れ、最初は強火で、沸騰し始めたら激しく沸騰しないよう火力を調整しつつ、１５分間加熱して、鶏肉のトマトソース煮（煮込み料理）を製造した。斯かる煮込み料理の製造では、調味液１００質量部に対し具材を２００質量部含有する混合物を加熱した。 [Production Example 2 of Stewed Food: Production of Chicken Simmered in Tomato Sauce]
Using the tomato sauce (seasoning liquid) and chicken (ingredients) of each example or comparative example, chicken in tomato sauce, which is a type of stewed dish, was produced. The tomato sauce was sealed in a pouch bag and stored at room temperature for 1 week immediately after production.
Specifically, put 500g of tomato sauce and 10 pieces of chicken breast (100g each, pre-cooked and precooked) in a pot, and set the heat to high at first. was adjusted and heated for 15 minutes to produce chicken in tomato sauce (stewed dish). In the production of such a stewed dish, a mixture containing 200 parts by mass of ingredients with respect to 100 parts by mass of the seasoning liquid was heated.
〔煮込み料理の評価試験２〕
製造直後の前記鶏肉のトマトソース煮から具材である鶏肉１０枚を取り出し、表面に付着したソースを除去して、１枚ずつ皿に取り分けた。この１０枚の鶏肉を１０名の専門パネラーに１人１枚で食してもらい、その際の食感（パサつきの少なさ）及び風味（臭みの少なさ）を下記評価基準に従って評価してもらった。その結果（１０名の評価点の算術平均値）を下記表５に示す。 [Evaluation test 2 of stewed dish]
10 pieces of chicken were taken out from the above-mentioned boiled chicken in tomato sauce immediately after production, the sauce adhering to the surface was removed, and each piece was served on a plate. Each of the 10 pieces of chicken was eaten by 10 expert panelists, and the texture (less dryness) and flavor (less odor) were evaluated according to the following evaluation criteria. . The results (arithmetic mean of evaluation points of 10 people) are shown in Table 5 below.
製造直後の前記鶏肉のトマトソース煮から具材である鶏肉１０枚を取り出し、表面に付着したソースを除去して、１枚ずつ皿に取り分けた。この１０枚の鶏肉を１０名の専門パネラーに１人１枚で食してもらい、その際の食感（パサつきの少なさ）及び風味（臭みの少なさ）を下記評価基準に従って評価してもらった。その結果（１０名の評価点の算術平均値）を下記表５に示す。 [Evaluation test 2 of stewed dish]
10 pieces of chicken were taken out from the above-mentioned boiled chicken in tomato sauce immediately after production, the sauce adhering to the surface was removed, and each piece was served on a plate. Each of the 10 pieces of chicken was eaten by 10 expert panelists, and the texture (less dryness) and flavor (less odor) were evaluated according to the following evaluation criteria. . The results (arithmetic mean of evaluation points of 10 people) are shown in Table 5 below.
＜具材（鶏肉）の食感の評価基準＞
・５点：具材は非常に柔らかくジューシーさに富み、極めて良好。
・４点：具材は柔らかくジューシー感があり、良好。
・３点：具材はややパサついている。
・２点：具材はパサつきがあり、やや収縮が大きく、不良。
・１点：具材はパサつきが強く、収縮が大きく、極めて不良。
＜具材（鶏肉）の風味の評価基準＞
・５点：具材の臭みが全くなく、非常に良好。
・４点：具材の臭みがほぼなく、良好。
・３点：具材の臭みがわずかに感じられる。
・２点：具材の臭みが感じられ、不良。
・１点：具材の臭みが強く感じられ、非常に不良。 <Evaluation criteria for texture of ingredients (chicken)>
· 5 points: The ingredients are very soft and juicy, and are extremely good.
· 4 points: The ingredients are soft and juicy, and are good.
・ 3 points: The ingredients are slightly dry.
· 2 points: The ingredients are dry, the shrinkage is slightly large, and it is unsatisfactory.
· 1 point: The ingredients are very dry, shrinkage is large, and extremely unsatisfactory.
<Evaluation criteria for flavor of ingredients (chicken)>
· 5 points: Very good with no odor of ingredients.
・4 points: Almost no odor of ingredients, good.
- 3 points: The odor of ingredients is slightly felt.
- 2 points: The odor of the ingredients is felt, and it is unsatisfactory.
- 1 point: The odor of the ingredients is felt strongly, and is very unsatisfactory.
・５点：具材は非常に柔らかくジューシーさに富み、極めて良好。
・４点：具材は柔らかくジューシー感があり、良好。
・３点：具材はややパサついている。
・２点：具材はパサつきがあり、やや収縮が大きく、不良。
・１点：具材はパサつきが強く、収縮が大きく、極めて不良。
＜具材（鶏肉）の風味の評価基準＞
・５点：具材の臭みが全くなく、非常に良好。
・４点：具材の臭みがほぼなく、良好。
・３点：具材の臭みがわずかに感じられる。
・２点：具材の臭みが感じられ、不良。
・１点：具材の臭みが強く感じられ、非常に不良。 <Evaluation criteria for texture of ingredients (chicken)>
· 5 points: The ingredients are very soft and juicy, and are extremely good.
· 4 points: The ingredients are soft and juicy, and are good.
・ 3 points: The ingredients are slightly dry.
· 2 points: The ingredients are dry, the shrinkage is slightly large, and it is unsatisfactory.
· 1 point: The ingredients are very dry, shrinkage is large, and extremely unsatisfactory.
<Evaluation criteria for flavor of ingredients (chicken)>
· 5 points: Very good with no odor of ingredients.
・4 points: Almost no odor of ingredients, good.
- 3 points: The odor of ingredients is slightly felt.
- 2 points: The odor of the ingredients is felt, and it is unsatisfactory.
- 1 point: The odor of the ingredients is felt strongly, and is very unsatisfactory.
表５の各実施例及び比較例の調味液は、主として、任意成分としてトマトソースベースを用いた点で、任意成分としてホワイトソースベースを用いた表１～４の各実施例及び比較例の調味液と異なる。表５も表１と同様の結果となった。
The seasoning liquids of Examples and Comparative Examples in Table 5 mainly used a tomato sauce base as an optional component, and the seasonings of Examples and Comparative Examples in Tables 1 to 4 using a white sauce base as an optional component. different from liquid. Table 5 also showed the same result as Table 1.
本発明によれば、具材の食感及び風味に優れる煮込み料理を簡便に製造することができる、煮込み調理用調味液が提供される。
本発明によって提供される煮込み料理は、具材がパサつかず、柔らかくてジューシーであり、また、使用する具材が例えば肉類のような、煮込んだときに不快な臭みが生じやすいものであっても、具材に起因する臭みが少なく、食感及び風味に優れる。 ADVANTAGE OF THE INVENTION According to this invention, the seasoning liquid for stew cooking which can manufacture simply the stew dish excellent in the texture and flavor of ingredients is provided.
The stewed food provided by the present invention has soft and juicy ingredients that do not dry out, and the ingredients used, such as meat, tend to give off an unpleasant odor when stewed. Also, there is little odor caused by the ingredients, and the texture and flavor are excellent.
本発明によって提供される煮込み料理は、具材がパサつかず、柔らかくてジューシーであり、また、使用する具材が例えば肉類のような、煮込んだときに不快な臭みが生じやすいものであっても、具材に起因する臭みが少なく、食感及び風味に優れる。 ADVANTAGE OF THE INVENTION According to this invention, the seasoning liquid for stew cooking which can manufacture simply the stew dish excellent in the texture and flavor of ingredients is provided.
The stewed food provided by the present invention has soft and juicy ingredients that do not dry out, and the ingredients used, such as meat, tend to give off an unpleasant odor when stewed. Also, there is little odor caused by the ingredients, and the texture and flavor are excellent.
Claims (5)
- 果実のアルコール発酵液を５～１５質量％及びワキシーコーンスターチを１～１０質量％含有する、煮込み調理用調味液。 A seasoning liquid for stewing, containing 5-15% by mass of alcoholic fermented fruit and 1-10% by mass of waxy corn starch.
- エタノール含有量が０．４～１質量％である、請求項１に記載の煮込み調理用調味液。 The seasoning liquid for stewing according to claim 1, wherein the ethanol content is 0.4 to 1% by mass.
- 果実のアルコール発酵液を５～１５質量％及びワキシーコーンスターチを１～１０質量％含有する調味液を製造する工程と、
前記調味液を容器に封入し、該調味液の品温が１００℃以上となる条件で該容器ごと加熱する殺菌工程とを有する、煮込み調理用調味液の製造方法。 A step of producing a seasoning liquid containing 5 to 15% by mass of alcoholic fermentation liquid of fruit and 1 to 10% by mass of waxy corn starch;
A method for producing a seasoning liquid for stewed cooking, comprising a sterilization step of sealing the seasoning liquid in a container and heating the container together under a condition that the temperature of the seasoning liquid becomes 100° C. or higher. - 具材を含むベース食品に、請求項１又は２に記載の煮込み調理用調味液を添加混合し、その混合物を加熱する工程を有する、煮込み料理の製造方法。 A method for producing a stewed dish, comprising adding and mixing the seasoning liquid for stewed cooking according to claim 1 or 2 to a base food containing ingredients, and heating the mixture.
- 前記混合物は、前記煮込み調理用調味液１００質量部に対し、前記具材を５０～３００質量部含有する、請求項４に記載の煮込み料理の製造方法。 The method for producing a stewed dish according to claim 4, wherein the mixture contains 50 to 300 parts by mass of the ingredients with respect to 100 parts by mass of the seasoning liquid for stewed cooking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2022572606A JP7278508B1 (en) | 2021-08-06 | 2022-08-05 | Seasoning liquid for simmered cooking, method for producing the same, and method for producing simmered dishes |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2021-130249 | 2021-08-06 | ||
| JP2021130249 | 2021-08-06 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2023013754A1 true WO2023013754A1 (en) | 2023-02-09 |
Family
ID=85156001
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/JP2022/030038 WO2023013754A1 (en) | 2021-08-06 | 2022-08-05 | Seasoning liquid for stewing and production method therefor, and production method for stewed dish |
Country Status (2)
| Country | Link |
|---|---|
| JP (1) | JP7278508B1 (en) |
| WO (1) | WO2023013754A1 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7478490B1 (en) | 2023-10-03 | 2024-05-07 | 有限会社 原田水産 | Manufacturing methods for processed seafood products |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6012959A (en) * | 1983-07-04 | 1985-01-23 | Hirabayashi Shoten:Goushi | Preparation of nutrient spread food |
| JPH05308913A (en) * | 1992-05-08 | 1993-11-22 | Takeda Chem Ind Ltd | Production of viscous food |
| JPH08266253A (en) * | 1995-03-30 | 1996-10-15 | Nisshin Flour Milling Co Ltd | Production of pasta sauce |
| JP2003250484A (en) * | 2002-03-01 | 2003-09-09 | Kikkoman Corp | Sesame-containing liquid seasoning material |
| JP2021073868A (en) * | 2019-11-06 | 2021-05-20 | エバラ食品工業株式会社 | Liquid seasoning |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3499372B2 (en) * | 1996-04-22 | 2004-02-23 | 日清フーズ株式会社 | Retort foods using scum |
| JP3615315B2 (en) * | 1996-07-03 | 2005-02-02 | 日清フーズ株式会社 | Process for producing perfume oil-containing food |
| JPH1118681A (en) * | 1997-06-30 | 1999-01-26 | Nippon Shokuhin Kako Co Ltd | Paste state food |
| JP6417266B2 (en) * | 2014-06-24 | 2018-11-07 | キユーピー株式会社 | Stewed pasta sauce and method for producing stewed pasta using the same |
-
2022
- 2022-08-05 WO PCT/JP2022/030038 patent/WO2023013754A1/en active Application Filing
- 2022-08-05 JP JP2022572606A patent/JP7278508B1/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6012959A (en) * | 1983-07-04 | 1985-01-23 | Hirabayashi Shoten:Goushi | Preparation of nutrient spread food |
| JPH05308913A (en) * | 1992-05-08 | 1993-11-22 | Takeda Chem Ind Ltd | Production of viscous food |
| JPH08266253A (en) * | 1995-03-30 | 1996-10-15 | Nisshin Flour Milling Co Ltd | Production of pasta sauce |
| JP2003250484A (en) * | 2002-03-01 | 2003-09-09 | Kikkoman Corp | Sesame-containing liquid seasoning material |
| JP2021073868A (en) * | 2019-11-06 | 2021-05-20 | エバラ食品工業株式会社 | Liquid seasoning |
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2023013754A1 (en) | 2023-02-09 |
| JP7278508B1 (en) | 2023-05-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP7142836B2 (en) | Liquid seasoning with ingredients | |
| JP3118426B2 (en) | Seasoning sauce | |
| JP7278508B1 (en) | Seasoning liquid for simmered cooking, method for producing the same, and method for producing simmered dishes | |
| CN107950978A (en) | It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment | |
| KR100398938B1 (en) | Method for Manufacturing a functional Pork Cutlet | |
| JP2003274908A (en) | Potage, and method for producing the same | |
| KR101919694B1 (en) | Composition for teriyaki source with incense of live coals and process of preparation thereof | |
| JP6783408B1 (en) | Heat sterilized radish grated and liquid seasoning containing grated radish | |
| JP7148676B2 (en) | Seasoning composition and its use | |
| JP7285487B2 (en) | Liquid seasoning containing ingredients in a sealed container | |
| KR20190097668A (en) | A Method for Preparing Beef Bone Soup for reducing Adult disease | |
| JP7246939B2 (en) | Method for producing cream sauce containing seafood | |
| JP3610059B2 (en) | Cooked rice food in sealed container and method for producing the same | |
| JP7161884B2 (en) | Dietary fiber-containing sauce containing ingredients and method for producing the same | |
| KR101728070B1 (en) | Dipping sauce for a low-calorie and low-sodium diet | |
| JP7431364B1 (en) | Flavoring composition | |
| JP2015000009A (en) | Miso seasoning and method for manufacturing the same as well as seasoning sauce and method for manufacturing the same | |
| JP3584213B2 (en) | Flowable spicy food | |
| JP7293030B2 (en) | lemon flavored sauce | |
| JP6143288B2 (en) | Boiled sauce manufacturing method, stewed sauce, flavor improver for retort sauce | |
| JP7076326B2 (en) | Root vegetables or mushroom-containing sauces, their manufacturing methods, and methods for improving the flavor of the sauces. | |
| JP6999345B2 (en) | Compositions for vegetable ingredients and cooking methods for vegetable ingredients | |
| JP6323765B2 (en) | Liquid seasoning | |
| JP2000152767A (en) | Seasoning using tomato ketchup and laver | |
| JPH11285357A (en) | Seasoning solution for boiled rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ENP | Entry into the national phase |
Ref document number: 2022572606 Country of ref document: JP Kind code of ref document: A |
|
| 121 | Ep: the epo has been informed by wipo that ep was designated in this application |
Ref document number: 22853172 Country of ref document: EP Kind code of ref document: A1 |
|
| WWE | Wipo information: entry into national phase |
Ref document number: 2401000160 Country of ref document: TH |
|
| NENP | Non-entry into the national phase |
Ref country code: DE |