JP2002306115A - Chinese seasoning composition - Google Patents
Chinese seasoning compositionInfo
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- JP2002306115A JP2002306115A JP2001204098A JP2001204098A JP2002306115A JP 2002306115 A JP2002306115 A JP 2002306115A JP 2001204098 A JP2001204098 A JP 2001204098A JP 2001204098 A JP2001204098 A JP 2001204098A JP 2002306115 A JP2002306115 A JP 2002306115A
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- chinese
- weight
- seasoning composition
- starch
- cooking
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Links
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- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、電子レンジを用い
た中華料理の調理に適した中華調味料組成物に関するも
のである。更には、エネルギー摂取量を制限すべき又は
制限したい者に、特には糖尿病又はその合併症の患者や
糖尿病が危惧される中高齢者の食事療法に好適な中華料
理の調理用の中華調味料組成物に関するものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a Chinese seasoning composition suitable for cooking Chinese food using a microwave oven. Furthermore, a Chinese seasoning composition for cooking Chinese food suitable for dietary treatment for those who should or want to limit energy intake, especially for patients with diabetes or its complications or middle-aged or elderly people who are worried about diabetes. It is about.
【０００２】[0002]
【従来の技術】中華料理は一般的に調理が面倒であり、
家庭で手軽に調理するには不向きな料理である。そこ
で、家庭での調理を容易化するために種々のレトルト食
品が中華調味料として市販されているが、脂質含量につ
いては中華調味料自体も、また調理後の中華料理におい
ても、一般の中華料理と同様に高いものである。現在、
電子レンジの普及が著しく、また電子レンジでの調理が
容易で手軽なことから、様々な料理の調理に電子レンジ
が利用されている。しかしながら、中華料理などの油分
が多い食品は電子レンジで加熱した場合、予想外にその
温度が上昇することがあるため、一般的に油分が多い食
品を電子レンジで調理する場合には注意が必要である。
それ故、電子レンジでの調理に供される中華料理は油分
の使用量を制限すべきであるが、中華料理の食感はその
使用量に大きく影響され、油分が少ない中華料理は食感
を損なうものになり易いため、電子レンジで一般の中華
料理と同様な食感に仕上げることは困難であった。ま
た、中華料理は素材と中華調味料組成物が一体となって
良好な食感を与えるが、強制的にかき混ぜることができ
ない電子レンジによる調理では、素材と中華調味料組成
物が一体になりにくく、食感が低下することが多い。そ
れ故、電子レンジで簡単にかつ美味しく調理できる新た
な中華調味料組成物の開発が待望されている。2. Description of the Related Art In general, cooking Chinese food is troublesome,
This dish is not suitable for cooking easily at home. Therefore, various retort foods are marketed as Chinese seasonings in order to facilitate cooking at home. However, as for the lipid content, the Chinese seasonings themselves, and also the Chinese foods after cooking, the general Chinese foods As high as. Current,
2. Description of the Related Art Microwave ovens are widely used, and cooking in microwave ovens is easy and easy. Therefore, microwave ovens are used for cooking various dishes. However, when cooking foods with a high oil content such as Chinese food in a microwave oven, the temperature may rise unexpectedly, so care must be taken in general when cooking foods with a high oil content in a microwave oven. It is.
Therefore, Chinese food served for microwave cooking should limit the amount of oil used, but the texture of Chinese food is greatly affected by the amount used, and Chinese food with low oil content has a reduced texture. It is difficult to finish in a microwave oven the same texture as that of a typical Chinese dish because it is easily damaged. In addition, in Chinese cuisine, the ingredients and the Chinese seasoning composition are combined to give a good texture, but when cooking in a microwave oven that cannot be forcibly stirred, the ingredients and the Chinese seasoning composition are less likely to be integrated. , Texture often decreases. Therefore, development of a new Chinese seasoning composition that can be easily and deliciously cooked in a microwave oven has been desired.
【０００３】近年、食生活の変化や運動不足により糖尿
病患者が増加傾向にあり、同時に健常人であってもエネ
ルギー摂取を制限されあるいは注意を要する人も増大し
ている。糖尿病治療には食事療法や運動療法が不可欠で
あり、特に、食事療法の継続的実施は極めて重要であ
る。この食事療法においては、例えば、脂質の摂取を控
えたり、エネルギー摂取量を制限する必要があり、糖尿
病患者には適正な献立作りや食事管理などの精神的又は
身体的な負担が強いられる。それ故、継続的実施が困難
な場合が多く、血糖値を充分にコントロールするために
薬物療法が頻繁に併用されているのが現状である。そこ
で、糖尿病患者の上記負担を軽減し、継続的な食事療法
の実施を促すために食品交換表を利用した食事管理など
が提案されている。しかしながら、食事内容における種
々の制約により満足な食事療法の継続的実施は依然容易
ではない。中華料理は調理が面倒なために中高齢者に罹
患者が多い糖尿病においては摂取し難い料理の一つであ
り、同時に油分が多く、総エネルギー量が高い食品であ
ることから、上述の通り食事療法上望ましいものではな
く、糖尿病患者においては中華料理を献立作りに取り入
れるのが難しく、例えば、１日３食すべてを中華料理に
すると食事交換表を用いた献立は作ることはできない。
それ故、献立作りが手軽にでき、糖尿病患者等の食事療
法食を充実させるために、またエネルギー摂取量を制限
すべき又は制限したい者の食品として、脂質含量が低
く、更に、電子レンジで手軽に容易に美味しく調理でき
る中華料理などの新たな食品の開発が待望されている。[0003] In recent years, the number of diabetic patients has been increasing due to changes in eating habits and lack of exercise, and at the same time, the number of healthy individuals whose energy intake is restricted or which requires attention is also increasing. Diet therapy and exercise therapy are indispensable for the treatment of diabetes, and in particular, continuous implementation of diet therapy is extremely important. In this diet therapy, for example, it is necessary to refrain from taking fat or limit the amount of energy intake, and a diabetic patient is burdened with a mental or physical burden such as making an appropriate menu or dietary management. Therefore, continuous implementation is often difficult, and at present, pharmacotherapy is frequently used in order to sufficiently control blood sugar levels. Therefore, in order to reduce the above-mentioned burden on diabetic patients and to promote continuous dietary treatment, meal management using a food exchange table has been proposed. However, continuous implementation of a satisfactory diet is still not easy due to various restrictions on the dietary content. Chinese food is one of the most difficult foods to eat in diabetes because it is difficult to cook in middle-aged and elderly patients.At the same time, it is a food with high oil content and high total energy. It is not therapeutically desirable, and it is difficult for diabetic patients to incorporate Chinese food into menu preparation. For example, if all three meals are converted into Chinese food a day, a menu using a meal exchange table cannot be made.
Therefore, the menu can be easily prepared, the fat content is low, in order to enrich the diet for diabetic patients and the like, and as a food for those who should or should limit their energy intake, and have a low microwave content. The development of new foods such as Chinese foods that can be easily and deliciously cooked is expected.
【０００４】[0004]
【発明が解決しようとする課題】本発明の目的は、油分
が少なく、電子レンジでの調理に適し、しかも素材とよ
く絡み一体化して中華料理の食感を損なわない中華調味
料組成物を提供することである。更には、脂質含量が低
く、エネルギー摂取量を制限すべき又は制限したい者の
食品として、また糖尿病患者等の食事療法における献立
食品として供することができる、電子レンジで容易に美
味しく調理できる中華調味料組成物を提供することであ
る。SUMMARY OF THE INVENTION An object of the present invention is to provide a Chinese seasoning composition which has a low oil content, is suitable for cooking in a microwave oven, and is well entangled with the ingredients and does not impair the texture of Chinese cuisine. It is to be. Furthermore, a Chinese seasoning that can be easily and deliciously cooked in a microwave oven can be used as a food for those who have a low lipid content and should limit or want to limit the amount of energy intake, and can be used as a menu food in a diet therapy for diabetic patients and the like. It is to provide a composition.
【０００５】[0005]
【課題を解決するための手段】本発明者らは、電子レン
ジでの調理に適し、且つ食感の良好な中華料理調理用の
調味料組成物、更には、エネルギー摂取量を制限すべき
又は制限したい者の食品として、また糖尿病患者等の食
事療法において好適な中華調味料組成物を開発すべく鋭
意検討した結果、一般的な中華料理の食感を維持し、か
つ低脂質および低総エネルギー量の中華料理を提供する
ことができ、電子レンジでの調理に好適な、また糖尿病
患者等の食事療法における献立食品等として有用な中華
調味料組成物を見出した。DISCLOSURE OF THE INVENTION The present inventors have developed a seasoning composition suitable for cooking in a microwave oven and having a good texture for cooking Chinese food, and furthermore, should limit the amount of energy intake or As a result of intensive studies to develop a Chinese seasoning composition suitable for foods to be restricted and in diets for diabetic patients, etc., it has been found that maintaining the texture of general Chinese food, low fat and low total energy We have found a Chinese seasoning composition which can provide an amount of Chinese food, is suitable for cooking in a microwave oven, and is useful as a menu food in a diet for diabetic patients and the like.
【０００６】本発明は、豚肉、牛肉、鶏肉、魚肉、野
菜、きのこ、果物から選択される１種類以上の具材を含
み、脂質含量が０．１〜１０．０重量％である、電子レ
ンジ調理用の中華調味料組成物に関するものである。脂
質含量は、糖尿病患者等の食事療法食用の中華調味料組
成物として使用する場合は、食品交換表を用いた食事管
理の面から０．１〜８．０重量％が好ましい。The present invention provides a microwave oven comprising at least one ingredient selected from pork, beef, chicken, fish, vegetables, mushrooms and fruits, and having a lipid content of 0.1 to 10.0% by weight. The present invention relates to a Chinese seasoning composition for cooking. The lipid content is preferably from 0.1 to 8.0% by weight when used as a Chinese seasoning composition for dietary treatment of diabetic patients or the like from the viewpoint of dietary management using a food exchange table.
【０００７】本発明の中華調味料組成物は、豚肉、牛
肉、鶏肉、魚肉、野菜、きのこ、果物から選択される１
種類以上を具材とし、かつ脂質含量を０．１〜１０．０
重量％として、食用油脂、でんぷん、増粘多糖類を適量
含有し、適宜粒状植物蛋白、香料や甘味料を含有し、更
には適宜食物繊維を含有させて調製することができる。
また、その他に、例えば、醤油、うまみ調味料、砂糖、
食塩、豆板醤、香辛料、清酒、トマトケチャップ、み
そ、みりん、各種エキスなどの食品において通常使用す
ることができる添加物を適量含有させることができる。[0007] The Chinese seasoning composition of the present invention is selected from pork, beef, chicken, fish, vegetables, mushrooms and fruits.
Ingredients of more than one kind and lipid content of 0.1 to 10.0
It can be prepared by containing edible oil, fat, starch, and polysaccharide thickener in appropriate amounts, appropriately containing granular plant proteins, flavors and sweeteners, and further appropriately containing dietary fiber as% by weight.
In addition, for example, soy sauce, umami seasoning, sugar,
Additives that can be used usually in foods such as salt, bean soy sauce, spices, sake, tomato ketchup, miso, mirin, and various extracts can be contained in appropriate amounts.
【０００８】本発明の中華調味料組成物においては、で
んぷん及び増粘多糖類を料理の種類に応じて適当な比率
で適量添加することにより、中華調味料組成物が素材に
良く絡み、中華料理の食味を向上させることができる。
好適なでんぷん添加量、増粘多糖類添加量及び添加比率
は料理の種類により異なるが、でんぷんの添加量は１．
５〜７．５重量％程度が好ましく、増粘多糖類の添加量
は０．０２〜１．０重量％程度が好ましい。さらに、で
んぷん添加量と増粘多糖類添加量の比は９９．７：０．
３〜９０：１０が好ましく、中でも９８．５：１．５〜
９０：１０が好ましい。増粘多糖類としては、例えば、
グアガム、キサンタンガム、カラギーナンなどを用いる
ことができるが、これらに限定されることはない。[0008] In the Chinese seasoning composition of the present invention, by adding starch and thickening polysaccharide in an appropriate amount in an appropriate ratio according to the type of dish, the Chinese seasoning composition is well entangled with the ingredients, and Taste can be improved.
Suitable amounts of added starch, thickened polysaccharide and the ratio of addition vary depending on the type of dish, but the amount of added starch is 1.
It is preferably about 5 to 7.5% by weight, and the added amount of the thickening polysaccharide is preferably about 0.02 to 1.0% by weight. Further, the ratio of the added amount of starch to the added amount of thickening polysaccharide was 99.7: 0.
3-90: 10 is preferred, and 98.5: 1.5-
90:10 is preferred. As the thickening polysaccharide, for example,
Gua gum, xanthan gum, carrageenan, and the like can be used, but are not limited thereto.
【０００９】上記中華調味料組成物は、更に粒状植物蛋
白、香料、甘味料を適量添加することにより、中華料理
の食味をより向上することができる。また、食物繊維を
適量添加することにより、更に中華料理の食味を良好に
し、またその食味を損なうことなく満腹感を高めること
もできる。食物繊維の含量は２．０〜１０．０重量％が
好ましい。[0009] The Chinese seasoning composition can further improve the taste of Chinese cuisine by adding an appropriate amount of granular plant protein, flavor, and sweetener. Further, by adding an appropriate amount of dietary fiber, the taste of Chinese cuisine can be further improved, and the feeling of satiety can be increased without impairing the taste. The content of dietary fiber is preferably 2.0 to 10.0% by weight.
【００１０】上記添加物において、うまみ調味料として
は、例えば、グルタミン酸ナトリウム、アスパラギン酸
ナトリウム、グリシン等のアミノ酸系うまみ調味料、イ
ノシン酸ナトリウム、グアニル酸ナトリウム等の核酸系
うまみ調味料、コハク酸ナトリウム、クエン酸ナトリウ
ム等の有機酸塩を用いることができる。このようにして
得られた本発明の中華調味料組成物は、植物油脂、ラー
ド、ごま油などの食用油脂の添加量が抑えられている
が、電子レンジで下記の如く調理した場合、中華調味料
組成物が素材と良く絡み、中華料理の舌触りや旨みは良
好であり、電子レンジを用いた中華料理の調理に、また
糖尿病患者等の食事療法における献立食品等として優れ
ている。In the above additives, the umami seasonings include, for example, amino acid umami seasonings such as sodium glutamate, sodium aspartate and glycine; nucleic acid umami seasonings such as sodium inosinate and sodium guanylate; and sodium succinate. And organic acid salts such as sodium citrate. Thus obtained Chinese seasoning composition of the present invention, vegetable oils, lard, the amount of edible oils such as sesame oil is suppressed, but when cooked in a microwave oven as follows, Chinese seasoning The composition is well entangled with the material, and the taste and taste of Chinese food are good, and it is excellent for cooking Chinese food using a microwave oven and as a menu food in a diet therapy for diabetic patients and the like.
【００１１】素材としては、例えば、豆腐、茄子、白
菜、キャベツ、卵などから選択することができる。それ
らの素材は電子レンジにて数分間加熱処理して使用する
か、或いは素材を直接本発明の中華調味料組成物と絡め
て使用することにより、更に油脂の使用量を低減するこ
とができる。電子レンジで加熱処理する際、素材に応じ
て、キッチンペーパーなどを用いて水気を除去したり、
ラップをかけることにより、中華料理における食味を更
に向上させることができる。The material can be selected from, for example, tofu, eggplant, Chinese cabbage, cabbage, eggs and the like. The amount of oils and fats can be further reduced by heating these materials in a microwave oven for several minutes or by using the materials directly in combination with the Chinese seasoning composition of the present invention. When heating in a microwave oven, depending on the material, remove moisture using kitchen paper, etc.
By wrapping, the taste in Chinese cuisine can be further improved.
【００１２】本発明の中華調味料組成物は、電子レンジ
での調理に適しており、素材を加熱処理した後、或いは
素材に直接、本発明の中華調味料組成物を加えて絡め、
電子レンジで加熱処理することにより、舌触りや旨みが
良好な中華料理を提供することができる。本発明の中華
調味料組成物は、油を別途添加することなく素材と絡め
た後、電子レンジで調理するだけで、従来の中華調味料
組成物とは異なり、素材と中華調味料組成物が馴染み、
素材と分離することなく良好に絡むため、一般の中華料
理の食感を得ることができる。それ故、本発明の中華調
味料組成物を使用することにより、電子レンジで簡単に
美味しい中華料理を調理することができる。更には、糖
尿病患者等の食事療法食等として有用な中華料理を簡便
に調理することができる。本発明の中華調味料組成物
は、これを使用して調理した中華料理において、１食分
中の総エネルギー量を５０〜１２０ｋｃａｌに調整する
ことができ、糖尿病患者等の食事療法における献立食品
を多様化することができる。このように、本発明の中華
調味料組成物は、電子レンジでの簡単調理を可能にする
のみならず、食品交換表を利用した食事管理において、
約１単位（８０ｋｃａｌ）にて中華料理を提供すること
を可能にし、食事管理上本発明の中華調味料組成物は糖
尿病患者等に多大な恩恵を与えるものである。The Chinese seasoning composition of the present invention is suitable for cooking in a microwave oven, and after heating the raw material or directly adding the Chinese seasoning composition of the present invention to the raw material,
By heat-treating in a microwave oven, it is possible to provide Chinese food with good tongue and taste. The Chinese seasoning composition of the present invention, after being entangled with the material without separately adding oil, is simply cooked in a microwave oven, and unlike the conventional Chinese seasoning composition, the material and the Chinese seasoning composition are different from each other. Familiar,
Since it is entangled well without being separated from the ingredients, the texture of general Chinese cuisine can be obtained. Therefore, by using the Chinese seasoning composition of the present invention, delicious Chinese food can be easily cooked in a microwave oven. Furthermore, it is possible to easily prepare a Chinese food useful as a diet for a diabetic patient or the like. INDUSTRIAL APPLICABILITY The Chinese seasoning composition of the present invention can adjust the total amount of energy in one serving to 50 to 120 kcal in a Chinese dish prepared using the composition, and can provide a variety of menu foods in a diet for diabetic patients and the like. Can be Thus, the Chinese seasoning composition of the present invention not only enables simple cooking in a microwave oven, but also in food management using a food exchange table,
It is possible to provide a Chinese cuisine in about 1 unit (80 kcal), and the Chinese seasoning composition of the present invention greatly benefits diabetic patients and the like in terms of dietary management.
【００１３】本発明の内容を以下の実施例、調理例およ
び比較例で更に詳しく説明するが、本発明はその内容に
限定されるものではない。The present invention will be described in more detail with reference to the following examples, cooking examples and comparative examples, but the present invention is not limited to the contents.
【００１４】[0014]
【実施例】実施例１ 麻婆豆腐の中華調味料組成物（その１） 鶏肉を具材として用いて、下記の組成にて中華調味量組
成物を調製した。調製法は、鶏肉をあらかじめ適当な大
きさに裁断した後、必要に応じてボイルした。具材、で
んぷん、水以外の材料を合わせこれに具材を加え、次い
で水に分散したでんぷんを加えた後、でんぷんが糊化す
るまで加熱した。パウチに詰め、密封した後、加圧加熱
殺菌を行った。調製した麻婆豆腐の中華調味料組成物に
おける脂質含量、食物繊維含量は、それぞれ１．１７重
量％、６．３３重量％である。Example 1 Chinese Seasoning Composition of Mapo Tofu (Part 1) Using chicken as an ingredient, a Chinese seasoning composition having the following composition was prepared. In the preparation method, the chicken was cut into a suitable size in advance and then boiled as necessary. Ingredients, starch, and materials other than water were combined, the ingredients were added, and then starch dispersed in water was added. The mixture was heated until the starch was gelatinized. After packing in a pouch and sealing, it was subjected to pressure and heat sterilization. The lipid content and dietary fiber content of the prepared Chinese seasoning composition of Mapo tofu are 1.17% by weight and 6.33% by weight, respectively.
【００１５】 鶏肉 １４．００重量％ でんぷん ３．７０重量％ 食物繊維 ７．５０重量％ グアガム ０．２０重量％ 食用油脂 ０．８４重量％ 粒状植物蛋白 １．０５重量％ 水 ５２．４４重量％ その他（醤油、砂糖、蛋白加水分解物、豆板醤、香辛料、清酒、魚介エキス、ト マトケチャップ、食塩、ＸＯ醤、うまみ調味料、カラメル色素、パプリカ色素） ２０．２７重量％Chicken 14.00% by weight Starch 3.70% by weight Dietary fiber 7.50% by weight Gua gum 0.20% by weight Edible oil and fat 0.84% by weight Granular vegetable protein 1.05% by weight Water 52.44% by weight Others (Soy sauce, sugar, protein hydrolyzate, bean soy sauce, spices, sake, seafood extract, tomato ketchup, salt, XO soy, umami seasoning, caramel pigment, paprika pigment) 20.27% by weight
【００１６】実施例２ 麻婆豆腐の中華調味料組成物（その２） 鶏肉を具材として用いて、下記の組成にて中華調味量組
成物を調製した。調製法は、鶏肉をあらかじめ適当な大
きさに裁断した後、必要に応じてボイルした。具材、で
んぷん、水以外の材料を合わせこれに具材を加え、次い
で水に分散したでんぷんを加えた後、でんぷんが糊化す
るまで加熱した。パウチに詰め、密封した後、加圧加熱
殺菌を行った。調製した麻婆豆腐の中華調味料組成物に
おける脂質含量は、１．１７重量％である。Example 2 Chinese Seasoning Composition of Mapo Tofu (Part 2) Using chicken as an ingredient, a Chinese seasoning composition having the following composition was prepared. In the preparation method, the chicken was cut into a suitable size in advance and then boiled as necessary. Ingredients, starch, and materials other than water were combined, the ingredients were added, and then starch dispersed in water was added. The mixture was heated until the starch was gelatinized. After packing in a pouch and sealing, it was subjected to pressure and heat sterilization. The lipid content in the prepared Chinese seasoning composition of mapo tofu is 1.17% by weight.
【００１７】 鶏肉 １０．００重量％ でんぷん ３．７０重量％ グアガム ０．２０重量％ ごま油 ０．８４重量％ 粒状植物蛋白 ３．００重量％ 水 ６４．７３重量％ その他（醤油、蛋白加水分解物、豆板醤、香辛料、清酒、魚介エキス、トマトケ チャップ、食塩、酒精、うまみ調味料、カラメル色素、パプリカ色素、甘味料） １７．５３重量％Chicken 10.00% by weight Starch 3.70% by weight Gua gum 0.20% by weight Sesame oil 0.84% by weight Granular vegetable protein 3.00% by weight Water 64.73% by weight Others (soy sauce, protein hydrolyzate, Bean soy sauce, spices, sake, seafood extract, tomato ketchup, salt, spirit, umami seasoning, caramel pigment, paprika pigment, sweetener) 17.53% by weight
【００１８】実施例３ 麻婆茄子の中華調味料組成物（その１） 鶏肉を具材として用いて、下記の組成にて中華調味量組
成物を調製した。調製法は、鶏肉をあらかじめ適当な大
きさに裁断した後、必要に応じてボイルした。具材、で
んぷん、水以外の材料を合わせこれに具材を加え、次い
で水に分散したでんぷんを加えた後、でんぷんが糊化す
るまで加熱した。パウチに詰め、密封した後、加圧加熱
殺菌を行った。調製した麻婆茄子の中華調味料組成物に
おける脂質含量、食物繊維含量は、それぞれ０．１７重
量％、５．１７重量％である。Example 3 Chinese Seasoning Composition of Mapo Eggplant (Part 1) Using chicken as an ingredient, a Chinese seasoning composition having the following composition was prepared. In the preparation method, the chicken was cut into a suitable size in advance and then boiled as necessary. Ingredients, starch, and materials other than water were combined, the ingredients were added, and then starch dispersed in water was added. The mixture was heated until the starch was gelatinized. After packing in a pouch and sealing, it was subjected to pressure and heat sterilization. The lipid content and dietary fiber content in the prepared Chinese seasoning composition of Mapo eggplant are 0.17% by weight and 5.17% by weight, respectively.
【００１９】 鶏肉 ６．５０重量％ でんぷん ３．３０重量％ 食物繊維 ７．５０重量％ キサンタンガム ０．０５重量％ 食用油脂 １．００重量％ 粒状植物蛋白 １．９０重量％ 水 ５４．０７重量％ その他（みそ、肉エキス、砂糖、豆板醤、香辛料しょうが、醤油、みりん風調味 料、カキソース、魚介エキス、酵母エキス、うまみ調味料、カラメル色素、パプ リカ色素） ２５．６８重量％Chicken 6.50% by weight Starch 3.30% by weight Dietary fiber 7.50% by weight Xanthan gum 0.05% by weight Edible fat and oil 1.00% by weight Granular vegetable protein 1.90% by weight Water 54.07% by weight Others (Miso, meat extract, sugar, bean sauce, spices, ginger, soy sauce, mirin-style seasoning, oyster sauce, seafood extract, yeast extract, umami seasoning, caramel pigment, paprika pigment) 25.68% by weight
【００２０】実施例４ 麻婆茄子の中華調味料組成物（その２） 鶏肉を具材として用いて、下記の組成にて中華調味量組
成物を調製した。調製法は、鶏肉をあらかじめ適当な大
きさに裁断した後、必要に応じてボイルした。具材、で
んぷん、水以外の材料を合わせこれに具材を加え、次い
で水に分散したでんぷんを加えた後、でんぷんが糊化す
るまで加熱した。パウチに詰め、密封した後、加圧加熱
殺菌を行った。調製した麻婆茄子の中華調味料組成物に
おける脂質含量は、１．２５重量％である。Example 4 Chinese Seasoning Composition of Mapo Eggplant (Part 2) A chicken seasoning composition having the following composition was prepared using chicken as an ingredient. In the preparation method, the chicken was cut into a suitable size in advance and then boiled as necessary. Ingredients, starch, and materials other than water were combined, the ingredients were added, and then starch dispersed in water was added. The mixture was heated until the starch was gelatinized. After packing in a pouch and sealing, it was subjected to pressure and heat sterilization. The lipid content in the prepared Chinese seasoning composition of Mapo eggplant is 1.25% by weight.
【００２１】 鶏肉 ６．４０重量％ でんぷん ３．６０重量％ キサンタンガム ０．０７重量％ ごま油 ０．３０重量％ 粒状植物蛋白 １．９０重量％ 水 ６６．７６重量％ その他（みそ、肉エキス、豆板醤、香辛料、醤油、みりん風調味料、カキソース 、魚介エキス、酵母エキス、うまみ調味料、カラメル色素、パプリカ色素、甘味 料） ２０．９７重量％Chicken 6.40% by weight Starch 3.60% by weight Xanthan gum 0.07% by weight Sesame oil 0.30% by weight Granular vegetable protein 1.90% by weight Water 66.76% by weight Others (miso, meat extract, soy sauce) , Spices, soy sauce, mirin-style seasoning, oyster sauce, seafood extract, yeast extract, umami seasoning, caramel pigment, paprika pigment, sweetener) 20.97% by weight
【００２２】実施例５ 八宝菜の中華調味料組成物（その１） にんじん、たけのこ、きくらげ、豚肉を具材として用い
て、下記の組成にて中華調味量組成物を調製した。調製
法は、にんじん、たけのこ、きくらげ、豚肉をあらかじ
め適当な大きさに裁断した後、必要に応じてボイルし
た。具材、でんぷん、水以外の材料を合わせこれに具材
を加え、次いで水に分散したでんぷんを加えた後、でん
ぷんが糊化するまで加熱した。パウチに詰め、密封した
後、加圧加熱殺菌を行った。調製した八宝菜の中華調味
料組成物における脂質含量、食物繊維含量は、それぞれ
２．２９重量％、５．７１重量％である。Example 5 Chinese seasoning composition of Happo greens (No. 1) A Chinese seasoning composition having the following composition was prepared using carrots, bamboo shoots, jellyfish, and pork as ingredients. In the preparation method, carrots, bamboo shoots, jellyfish, and pork were cut into appropriate sizes in advance, and then boiled as necessary. Ingredients, starch, and materials other than water were combined, the ingredients were added, and then starch dispersed in water was added. The mixture was heated until the starch was gelatinized. After packing in a pouch and sealing, it was subjected to pressure and heat sterilization. The lipid content and dietary fiber content in the prepared Chinese seasoning composition of Happo green are 2.29% by weight and 5.71% by weight, respectively.
【００２３】 豚肉 １９．００重量％ にんじん １１．００重量％ たけのこ １０．００重量％ きくらげ ９．７０重量％ でんぷん ２．２０重量％ 食物繊維 ７．００重量％ グアガム ０．２０重量％ 食用油脂 ０．６０重量％ 香料 ０．０２重量％ 水 １７．６２重量％ その他（醤油、砂糖、カキソース、香辛料、みりん風調味料、清酒、食塩、肉エ キス、蛋白加水分解物、うまみ調味料） ２２．６６重量％Pork 19.00% by weight Carrot 11.00% by weight Bamboo shoots 10.00% by weight Jellyfish 9.70% by weight Starch 2.20% by weight Dietary fiber 7.00% by weight Gua gum 0.20% by weight Edible fat and oil 0.0 60% by weight Flavor 0.02% by weight Water 17.62% by weight Others (soy sauce, sugar, oyster sauce, spices, mirin-style seasoning, sake, salt, meat extract, protein hydrolyzate, umami seasoning) 22.66 weight%
【００２４】実施例６ 八宝菜の中華調味料組成物（その２） にんじん、たけのこ、きくらげ、豚肉を具材として用い
て、下記の組成にて中華調味量組成物を調製した。調製
法は、にんじん、たけのこ、きくらげ、豚肉をあらかじ
め適当な大きさに裁断した後、必要に応じてボイルし
た。具材、でんぷん、水以外の材料を合わせこれに具材
を加え、次いで水に分散したでんぷんを加えた後、でん
ぷんが糊化するまで加熱した。パウチに詰め、密封した
後、加圧加熱殺菌を行った。調製した八宝菜の中華調味
料組成物における脂質含量は、５．８８重量％である。Example 6 Chinese seasoning composition of Happo greens (No. 2) A Chinese seasoning composition having the following composition was prepared using carrots, bamboo shoots, jellyfish, and pork as ingredients. In the preparation method, carrots, bamboo shoots, jellyfish, and pork were cut into appropriate sizes in advance, and then boiled as necessary. Ingredients, starch, and materials other than water were combined, the ingredients were added, and then starch dispersed in water was added. The mixture was heated until the starch was gelatinized. After packing in a pouch and sealing, it was subjected to pressure and heat sterilization. The lipid content in the prepared Chinese seasoning composition of Happo green is 5.88% by weight.
【００２５】 豚肉 １７．００重量％ にんじん ６．５０重量％ たけのこ １５．００重量％ きくらげ ９．００重量％ でんぷん ３．３０重量％ グアガム ０．２０重量％ ごま油 ０．５０重量％ 香料 ０．０３重量％ 水 ３４．６１重量％ その他（醤油、カキソース、香辛料、みりん風調味料、清酒、食塩、肉エキス、 蛋白加水分解物、うまみ調味料、酸味料、甘味料） １３．８６重量％Pork 17.00% by weight Carrot 6.50% by weight Bamboo shoots 15.00% by weight Jellyfish 9.00% by weight Starch 3.30% by weight Gua gum 0.20% by weight Sesame oil 0.50% by weight Flavoring 0.03% by weight % Water 34.61% by weight Others (soy sauce, oyster sauce, spices, mirin-style seasoning, sake, salt, meat extract, protein hydrolyzate, umami seasoning, acidulant, sweetener) 13.86% by weight
【００２６】実施例７ 回鍋肉の中華調味料組成物（その１） たけのこ、リンゴ、豚肉を具材として用いて、下記の組
成にて中華調味量組成物を調製した。調製法は、たけの
こ、リンゴ、豚肉をあらかじめ適当な大きさに裁断した
後、必要に応じてボイルした。具材、でんぷん、水以外
の材料を合わせこれに具材を加え、次いで水に分散した
でんぷんを加えた後、でんぷんが糊化するまで加熱し
た。パウチに詰め、密封した後、加圧加熱殺菌を行っ
た。調製した回鍋肉の中華調味料組成物における脂質含
量、食物繊維含量は、それぞれ４．５５重量％、５．８
２重量％である。Example 7: Chinese seasoning composition of 1st pan meat (Part 1) A Chinese seasoning composition having the following composition was prepared using bamboo shoots, apples and pork as ingredients. In the preparation method, bamboo shoots, apples, and pork were cut into appropriate sizes in advance, and then boiled as necessary. Ingredients, starch, and materials other than water were combined, the ingredients were added, and then starch dispersed in water was added. The mixture was heated until the starch was gelatinized. After packing in a pouch and sealing, it was subjected to pressure and heat sterilization. The lipid content and the dietary fiber content of the prepared Chinese seasoning composition of the pan were 4.55% by weight and 5.8%, respectively.
2% by weight.
【００２７】 豚肉 ４２．００重量％ たけのこ ７．３０重量％ リンゴ ２．１０重量％ でんぷん ４．９０重量％ 食物繊維 ５．１０重量％ キサンタンガム ０．０２重量％ ラード ２．６０重量％ 香料 ０．０４重量％ 水 １１．６８重量％ その他（醤油、香辛料にんにく、みそ、豆鼓、砂糖、肉エキス、豆板醤、みりん 風調味料、蛋白加水分解物、うまみ調味料） ２４．２６重量％Pork 42.00% by weight Bamboo shoots 7.30% by weight Apple 2.10% by weight Starch 4.90% by weight Dietary fiber 5.10% by weight Xanthan gum 0.02% by weight Lard 2.60% by weight Spice 0.04% Weight% water 11.68% by weight Others (soy sauce, spices garlic, miso, bean drum, sugar, meat extract, bean sauce, mirin flavor seasoning, protein hydrolyzate, umami seasoning) 24.26% by weight
【００２８】実施例８ 回鍋肉の中華調味料組成物（その２） たけのこ、リンゴ、豚肉を具材として用いて、下記の組
成にて中華調味量組成物を調製した。調製法は、たけの
こ、リンゴ、豚肉をあらかじめ適当な大きさに裁断した
後、必要に応じてボイルした。具材、でんぷん、水以外
の材料を合わせこれに具材を加え、次いで水に分散した
でんぷんを加えた後、でんぷんが糊化するまで加熱し
た。パウチに詰め、密封した後、加圧加熱殺菌を行っ
た。調製した回鍋肉の中華調味料組成物における脂質含
量は、６．３１重量％である。Example 8: Chinese seasoning composition of pan-boiled meat (part 2) Using bamboo shoots, apples and pork as ingredients, a Chinese seasoning composition having the following composition was prepared. In the preparation method, bamboo shoots, apples, and pork were cut into appropriate sizes in advance, and then boiled as necessary. Ingredients, starch, and materials other than water were combined, the ingredients were added, and then starch dispersed in water was added. The mixture was heated until the starch was gelatinized. After packing in a pouch and sealing, it was subjected to pressure and heat sterilization. The lipid content in the prepared Chinese seasoning composition of the casserole meat is 6.31% by weight.
【００２９】 豚肉 ４６．００重量％ たけのこ ７．８０重量％ リンゴ ２．１０重量％ でんぷん １．９０重量％ キサンタンガム ０．０７重量％ ラード ２．６０重量％ 香料 ０．０４重量％ 水 １７．２０重量％ その他（醤油、香辛料、みそ、豆鼓、肉エキス、豆板醤、酒精、みりん風調味料 、うまみ調味料、甘味料） ２２．２９重量％Pork 46.00% by weight Bamboo shoots 7.80% by weight Apple 2.10% by weight Starch 1.90% by weight Xanthan gum 0.07% by weight Lard 2.60% by weight Flavor 0.04% by weight Water 17.20% by weight % Others (soy sauce, spices, miso, bean drum, meat extract, bean sauce, sake spirit, mirin-style seasoning, umami seasoning, sweetener) 22.29% by weight
【００３０】実施例９ 青椒肉絲の中華調味料組成物 たけのこ、リンゴ、牛肉を具材として用いて、下記の組
成にて中華調味量組成物を調製した。調製法は、たけの
こ、リンゴ、牛肉をあらかじめ適当な大きさに裁断した
後、必要に応じてボイルした。具材、でんぷん、水以外
の材料を合わせこれに具材を加え、次いで水に分散した
でんぷんを加えた後、でんぷんが糊化するまで加熱し
た。パウチに詰め、密封した後、加圧加熱殺菌を行っ
た。調製した回鍋肉の中華調味料組成物における脂質含
量は、２．７５重量％である。Example 9 Chinese seasoning composition of green pepper meat thread Using bamboo shoots, apples and beef as ingredients, a Chinese seasoning composition having the following composition was prepared. In the preparation method, bamboo shoots, apples, and beef were cut into appropriate sizes in advance, and then boiled as necessary. Ingredients, starch, and materials other than water were combined, the ingredients were added, and then starch dispersed in water was added. The mixture was heated until the starch was gelatinized. After packing in a pouch and sealing, it was subjected to pressure and heat sterilization. The lipid content in the prepared Chinese seasoning composition of the round pot meat is 2.75% by weight.
【００３１】 牛肉 ２６．００重量％ たけのこ ３２．００重量％ リンゴ １．５０重量％ でんぷん ２．００重量％ キサンタンガム ０．０８重量％ ごま油 ０．３０重量％ 水 ２１．６１重量％ その他（醤油、香辛料、カキソース、清酒、魚介エキス、肉エキス、豆板醤、蛋 白加水分解物、うまみ調味料、カラメル色素、酸味料、甘味料） １６．５１重量％Beef 26.00% by weight Bamboo shoots 32.00% by weight Apple 1.50% by weight Starch 2.00% by weight Xanthan gum 0.08% by weight Sesame oil 0.30% by weight Water 21.61% by weight Others (soy sauce, spices) , Oyster sauce, sake, seafood extract, meat extract, bean plate soybean, protein hydrolysate, umami seasoning, caramel pigment, acidulant, sweetener) 16.51% by weight
【００３２】調理例１ 麻婆豆腐（その１） 豆腐１／４丁の水を切り、さいの目に切った。皿にキッ
チンペーパーを敷き、豆腐を入れ、更に上からキッチン
ペーパーで覆い電子レンジで約２分間加熱した。豆腐が
温まったらキッチンペーパーを取り除き、実施例１記載
の中華調味料組成物６０ｇを入れ全体をからめ、ラップ
をして再度電子レンジで約３０秒間加熱し、麻婆豆腐を
調理した。尚、調理した麻婆豆腐の総エネルギー量およ
び脂質含量は表１に記載した通りである。Cooking Example 1 Mapo Tofu (Part 1) 1/4 tofu was drained and diced. Spread kitchen paper on the plate, add tofu, cover with kitchen paper from above and heat in a microwave for about 2 minutes. When the tofu was warmed, the kitchen paper was removed, 60 g of the Chinese seasoning composition described in Example 1 was added, the whole was wrapped, wrapped, and again heated in a microwave for about 30 seconds to cook the mapo tofu. The total energy content and lipid content of the cooked mabo tofu are as shown in Table 1.
【００３３】調理例２ 麻婆豆腐（その２） 豆腐１／４丁の水を切り、さいの目に切り、皿に入れた
後、実施例２記載の中華調味料組成物６０ｇを入れ全体
をからめ、ラップをして電子レンジで約２分間加熱し、
麻婆豆腐を調理した。尚、調理した麻婆豆腐の総エネル
ギー量および脂質含量は表１に記載した通りである。Cooking Example 2 Mapo Tofu (Part 2) 1/4 chopped tofu was drained, diced, and placed in a dish. Then, 60 g of the Chinese seasoning composition described in Example 2 was added. Wrap and heat in microwave for about 2 minutes,
Cooked mapo tofu. The total energy content and lipid content of the cooked mabo tofu are as shown in Table 1.
【００３４】調理例３ 麻婆茄子（その１） 茄子１００ｇのへたを取り、タテ半分に切り、長さを半
分にした後に５ｍｍ幅に切った。皿にキッチンペーパー
を敷き、水を切った茄子を入れ、ラップをして電子レン
ジで約２分間加熱した。茄子がしんなりしたらキッチン
ペーパーを取り除き、実施例３記載の中華調味料組成物
６０ｇを入れ全体をからめ、ラップをして再度電子レン
ジで約３０秒間加熱し、麻婆茄子を調理した。尚、調理
した麻婆茄子の総エネルギー量および脂質含量は表１に
記載した通りである。Cooking Example 3 Mapo Eggplant (Part 1) 100 g of eggplant was taken, cut into half length, cut into half length, and cut into 5 mm width. The dish was covered with kitchen paper, drained eggplants were added, wrapped and heated in a microwave for about 2 minutes. When the eggplant became tender, the kitchen paper was removed, 60 g of the Chinese seasoning composition described in Example 3 was added, the whole was wrapped, wrapped, and again heated in a microwave for about 30 seconds to cook the mapo eggplant. The total energy and lipid content of the cooked Mapo eggplant are as shown in Table 1.
【００３５】調理例４ 麻婆茄子（その２） 茄子１００ｇのへたを取り、タテ半分に切り、長さを半
分にした後に１ｃｍ幅に切った。１５分間水さらしした
後、皿にキッチンペーパーを敷き、水を切った茄子を入
れ、ラップをして電子レンジで約４分間加熱した。茄子
がしんなりしたらキッチンペーパーを取り除き、実施例
４記載の中華調味料組成物８０ｇを入れ全体をからめ、
ラップをして再度電子レンジで約２分間加熱し、麻婆茄
子を調理した。尚、調理した麻婆茄子の総エネルギー量
および脂質含量は表１に記載した通りである。Cooking Example 4 Mapo Eggplant (Part 2) 100 g of eggplant was removed, cut into half length, cut into half length, and cut into 1 cm width. After being exposed to water for 15 minutes, kitchen paper was spread on a plate, and the aubergine was drained, wrapped, and heated in a microwave for about 4 minutes. When the eggplant became soft, the kitchen paper was removed, and 80 g of the Chinese seasoning composition described in Example 4 was added.
Wrap it and heat it again for about 2 minutes in the microwave to cook the mapo eggplant. The total energy and lipid content of the cooked Mapo eggplant are as shown in Table 1.
【００３６】調理例５ 八宝菜（その１） 白菜８５ｇを約３ｃｍ角に切った。皿に水を切った白菜
を入れ、ラップをして電子レンジで約２分間加熱した。
白菜がしんなりしたら、皿を傾けて水を切り、実施例５
記載の中華調味料組成物７０ｇを入れ全体をからめ、ラ
ップをして再度電子レンジで約３０秒間加熱し、八宝菜
を調理した。尚、調理した八宝菜の総エネルギー量およ
び脂質含量は表１に記載した通りである。Cooking Example 5 Happosai (Part 1) 85 g of Chinese cabbage was cut into about 3 cm square. Dried Chinese cabbage was placed in a dish, wrapped, and heated in a microwave for about 2 minutes.
When the Chinese cabbage became soft, tilt the plate and drain the water.
70 g of the described Chinese seasoning composition was added, the whole was wrapped, wrapped, and again heated in a microwave for about 30 seconds to cook the Happo greens. The total energy and lipid content of the cooked Happo greens are as described in Table 1.
【００３７】調理例６ 八宝菜（その２） 白菜１５０ｇを約３ｃｍ角に切った。皿に水を切った白
菜を入れ、ラップをして電子レンジで約２分間加熱し
た。白菜がしんなりしたら、皿を傾けて水を切り、実施
例６記載の中華調味料組成物８０ｇを入れ全体をから
め、ラップをして再度電子レンジで約３０秒間加熱し、
八宝菜を調理した。尚、調理した八宝菜の総エネルギー
量および脂質含量は表１に記載した通りである。Cooking Example 6 Happo (2) 150 g of Chinese cabbage was cut into approximately 3 cm squares. Dried Chinese cabbage was placed in a dish, wrapped, and heated in a microwave for about 2 minutes. When the Chinese cabbage becomes soft, tilt the dish to drain water, put in 80 g of the Chinese seasoning composition described in Example 6, wrap the whole, wrap it and heat again in a microwave for about 30 seconds,
We cooked Happo greens. The total energy and lipid content of the cooked Happo greens are as described in Table 1.
【００３８】調理例７ 回鍋肉（その１） キャベツ６０ｇを約３ｃｍ角に切った。皿に水を切った
キャベツを入れ、ラップをして電子レンジで約２分間加
熱した。キャベツがしんなりしたら、皿を傾けて水を切
り、実施例７記載の中華調味料組成物５５ｇを入れ全体
をからめ、ラップをして再度電子レンジで約３０秒間加
熱し、回鍋肉を調理した。尚、調理した回鍋肉の総エネ
ルギー量および脂質含量は表１に記載した通りである。Cooking Example 7 Time Pot Meat (Part 1) 60 g of cabbage was cut into approximately 3 cm squares. The dish was filled with drained cabbage, wrapped and heated in a microwave for about 2 minutes. When the cabbage became soft, the dish was tilted to drain water, 55 g of the Chinese seasoning composition described in Example 7 was put in, the whole was wrapped, wrapped, heated again for about 30 seconds in a microwave oven, and cooked in a pan. The total energy content and lipid content of the cooked round pot meat are as shown in Table 1.
【００３９】調理例８ 回鍋肉（その２） キャベツ１００ｇを約３ｃｍ角に切った。皿に水を切っ
たキャベツを入れ、ラップをして電子レンジで約３分間
加熱した。キャベツがしんなりしたら、皿を傾けて水を
切り、実施例７記載の中華調味料組成物６５ｇを入れ全
体をからめ、ラップをして再度電子レンジで約１分間加
熱し、回鍋肉を調理した。尚、調理した回鍋肉の総エネ
ルギー量および脂質含量は表１に記載した通りである。Cooking Example 8 Time Pot Meat (Part 2) 100 g of cabbage was cut into approximately 3 cm squares. The dish was filled with drained cabbage, wrapped and heated in a microwave for about 3 minutes. When the cabbage became tender, the dish was tilted to drain water, 65 g of the Chinese seasoning composition described in Example 7 was added, the whole was wrapped, wrapped, heated again for about 1 minute in a microwave oven, and cooked in a pan. The total energy content and lipid content of the cooked round pot meat are as shown in Table 1.
【００４０】調理例９ 青椒肉絲 ピーマン６０ｇのヘタと種をとり、タテに千切りにし
た。皿に水を切ったピーマンを入れ、電子レンジで約
２．５分間加熱した。ピーマンがしんなりしたら、皿を
傾けて水を切り、実施例９記載の中華調味料組成物８０
ｇを入れ全体をからめ、ラップをして再度電子レンジで
約３０秒間加熱し、青椒肉絲を調理した。尚、調理した
青椒肉絲の総エネルギー量および脂質含量は表１に記載
した通りである。Cooking Example 9 Pepper Meat Thread 60 g of peppers and seeds were taken and shredded vertically. Dried peppers were placed in a dish and heated in a microwave for about 2.5 minutes. When the peppers become soft, tilt the dish to drain the water, and use the Chinese seasoning composition 80 described in Example 9.
g, the whole was wrapped, wrapped and heated again for about 30 seconds in a microwave oven to cook the green pepper meat. The total energy and lipid content of the cooked green pepper meat are as shown in Table 1.
【００４１】比較例１ 麻婆豆腐 「初めての中華料理 基本とコツ」伊藤玲子著、株式会
社西東社発行、５８〜５９頁に記載の一般的な麻婆豆腐
の調理方法にて麻婆豆腐を調理した。尚、調理例１記載
の麻婆豆腐と同量中の総エネルギー量および脂質含量は
表１に記載した通りである。Comparative Example 1 Mapo Tofu "First Chinese Cuisine: Basics and Tips" by Reiko Ito, published by Seitosha Co., Ltd., pp. 58-59. Cooked. The total energy and lipid content in the same amount as the mabo tofu described in Cooking Example 1 are as shown in Table 1.
【００４２】比較例２ 麻婆茄子 「オレンジテーブル９中華の本 基本からおもてなしま
で」株式会社オレンジページ発行、４５頁に記載の一般
的な麻婆茄子の調理方法にて麻婆茄子を調理した。尚、
調理例３記載の麻婆茄子と同量中の総エネルギー量およ
び脂質含量は表１に記載した通りである。Comparative Example 2 Mapo Eggplant "Orange Table 9 From Chinese Book Basics to Hospitality" Orange page Co., Ltd., page 45, general cooking method of mapo eggplant described on page 45. still,
The total energy and lipid content in the same amount as the mabo eggplant described in Cooking Example 3 are as shown in Table 1.
【００４３】比較例３ 八宝菜 「初めての中華料理 基本とコツ」伊藤玲子著、株式会
社西東社発行、１１２〜１１３頁に記載の一般的な八宝
菜の調理方法にて八宝菜を調理した。尚、調理例５記載
の八宝菜と同量中の総エネルギー量および脂質含量は表
１に記載した通りである。Comparative Example 3 Happo-na [First Chinese food basics and tips] Reiko Ito, published by Seitosha Co., Ltd., pp. 112-113. Cooked. The total amount of energy and lipid content in the same amount as that of Happo green described in Cooking Example 5 are as shown in Table 1.
【００４４】比較例４ 回鍋肉 「オレンジテーブル９中華の本 基本からおもてなしま
で」株式会社オレンジページ発行、１０〜１１頁に記載
の一般的な回鍋肉の調理方法にて回鍋肉を調理した。
尚、調理例７記載の回鍋肉と同量中の総エネルギー量お
よび脂質含量は表１に記載した通りである。Comparative Example 4 Time Pan Meat "Orange Table 9: Chinese Book Basics to Hospitality" The pan time meat was cooked according to the general method of cooking pan times described on pages 10-11 of Orange Page Co., Ltd.
The total amount of energy and lipid content in the same amount as the round pot meat described in Cooking Example 7 are as shown in Table 1.
【００４５】[0045]
【表１】 [Table 1]
【００４６】[0046]
【発明の効果】本発明の中華調味料組成物を使用するこ
とにより、電子レンジで簡単に美味しく中華料理を調理
することができ、また低脂質および低総エネルギー量の
優れた中華料理を提供することができる。それ故、電子
レンジで中華料理を調理するために、エネルギー摂取量
を制限すべき又は制限したい者のために、更には糖尿病
患者等の食事療法食の一つとして使用することができ
る。食味が良好で、適宜満腹感が得られる中華料理を提
供することができるため、糖尿病患者等の食事療法にお
ける食事管理上好適である。EFFECT OF THE INVENTION By using the Chinese seasoning composition of the present invention, it is possible to easily and deliciously cook Chinese food in a microwave oven, and to provide a Chinese food excellent in low fat and low total energy. be able to. Therefore, it can be used for cooking Chinese food in a microwave oven, for those who need or want to limit their energy intake, and as one of the dietary foods for diabetic patients and the like. Since it is possible to provide a Chinese food with good taste and a feeling of fullness as appropriate, it is suitable for diet management in a diet therapy for a diabetic patient or the like.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 国枝 泉穂 三重県久居市木造町1468−１ (72)発明者 中城 巳佐男 長野県駒ヶ根市下平1587 (72)発明者 島岡 巌 長野県東筑摩郡明科町中川手2162−25 Ｆターム(参考） 4B035 LC06 LC12 LG12 LG15 LG20 LG21 LG32 LG39 LG42 LK01 LK02 LK03 LK04 LP16 4B047 LB02 LB09 LE02 LG10 LG18 LG26 LG27 LG38 LG39 LG50 LG54 LG64 LP05 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Izumi Kunieda 1468-1 Kizocho, Hisai City, Mie Prefecture (72) Inventor Misao Nakajo 1587, Shimohira, Komagane City, Nagano Prefecture (72) Inventor Iwao Shimaoka Higashi Tsukuma, Nagano Prefecture 2162-25 Nakagawate, Akina-cho, Gunma F-term (reference) 4B035 LC06 LC12 LG12 LG15 LG20 LG21 LG32 LG39 LG42 LK01 LK02 LK03 LK04 LP16 4B047 LB02 LB09 LE02 LG10 LG18 LG26 LG27 LG38 LG39 LG50 LG54 LG64 LP05
Claims (7)
こ、果物から選択される１種類以上の具材を含み、脂質
含量が０．１〜１０．０重量％である、電子レンジ調理
用の中華調味料組成物。1. A microwave oven containing one or more ingredients selected from pork, beef, chicken, fish, vegetables, mushrooms and fruits, and having a lipid content of 0.1 to 10.0% by weight. Chinese seasoning composition.
請求項１記載の中華調味料組成物。2. The Chinese seasoning composition according to claim 1, wherein the lipid content is 0.1 to 8.0% by weight.
であり、増粘多糖類添加量が０．０２〜１．０重量％で
ある、請求項１又は２記載の中華調味料組成物。3. The amount of added starch is 1.5 to 7.5% by weight.
The Chinese seasoning composition according to claim 1 or 2, wherein the amount of the thickening polysaccharide added is 0.02 to 1.0% by weight.
が９９．７：０．３〜９０：１０である、請求項３記載
の中華調味料組成物。4. The Chinese seasoning composition according to claim 3, wherein the ratio of the added amount of starch to the added amount of thickening polysaccharide is 99.7: 0.3 to 90:10.
が９８．５：１．５〜９０：１０である、請求項４記載
の中華調味料組成物。5. The Chinese seasoning composition according to claim 4, wherein the ratio of the added amount of the starch to the added amount of the thickening polysaccharide is 98.5: 1.5 to 90:10.
される１以上の成分を含む、請求項４又は５の中華調味
料組成物。6. The Chinese seasoning composition according to claim 4 or 5, comprising one or more components selected from granular plant proteins, flavors and sweeteners.
総エネルギー量を５０〜１２０ｋｃａｌに調整できる、
請求項１〜６記載の中華調味料組成物。7. In one serving of Chinese food including ingredients,
The total energy can be adjusted to 50-120 kcal,
The Chinese seasoning composition according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001204098A JP2002306115A (en) | 2001-02-09 | 2001-07-04 | Chinese seasoning composition |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001-33008 | 2001-02-09 | ||
| JP2001033008 | 2001-02-09 | ||
| JP2001204098A JP2002306115A (en) | 2001-02-09 | 2001-07-04 | Chinese seasoning composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2002306115A true JP2002306115A (en) | 2002-10-22 |
Family
ID=26609165
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001204098A Pending JP2002306115A (en) | 2001-02-09 | 2001-07-04 | Chinese seasoning composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2002306115A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102835642A (en) * | 2012-09-27 | 2012-12-26 | 宁夏金岛食品有限公司 | Method for producing biological compound condiment |
| JP2013042724A (en) * | 2011-08-26 | 2013-03-04 | Q P Corp | Ingredient-containing seasoning liquid |
| JP2017099312A (en) * | 2015-11-30 | 2017-06-08 | キユーピー株式会社 | Retort sauce |
| CN107581577A (en) * | 2017-10-30 | 2018-01-16 | 聊城市新恒基生物科技有限公司 | A kind of stewed chicken flavor powdered flavor and preparation method thereof and application thereof |
| WO2020158562A1 (en) * | 2019-01-30 | 2020-08-06 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Liquid seasoning containing meat-like food product, method for producing liquid seasoning, meat-like food product having enhanced fleshy taste, and method for producing meat-like food product |
| JP2021023153A (en) * | 2019-07-31 | 2021-02-22 | ハウス食品株式会社 | Composition for microwave cooking |
| CN113598328A (en) * | 2021-08-13 | 2021-11-05 | 青岛华盛楼食品有限公司 | Freeze-dried chicken product and preparation method thereof |
-
2001
- 2001-07-04 JP JP2001204098A patent/JP2002306115A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2013042724A (en) * | 2011-08-26 | 2013-03-04 | Q P Corp | Ingredient-containing seasoning liquid |
| CN102835642A (en) * | 2012-09-27 | 2012-12-26 | 宁夏金岛食品有限公司 | Method for producing biological compound condiment |
| JP2017099312A (en) * | 2015-11-30 | 2017-06-08 | キユーピー株式会社 | Retort sauce |
| CN107581577A (en) * | 2017-10-30 | 2018-01-16 | 聊城市新恒基生物科技有限公司 | A kind of stewed chicken flavor powdered flavor and preparation method thereof and application thereof |
| WO2020158562A1 (en) * | 2019-01-30 | 2020-08-06 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Liquid seasoning containing meat-like food product, method for producing liquid seasoning, meat-like food product having enhanced fleshy taste, and method for producing meat-like food product |
| EP3918920A4 (en) * | 2019-01-30 | 2022-10-05 | Mizkan Holdings Co., Ltd. | Liquid seasoning containing meat-like food product, method for producing liquid seasoning, meat-like food product having enhanced fleshy taste, and method for producing meat-like food product |
| JP2021023153A (en) * | 2019-07-31 | 2021-02-22 | ハウス食品株式会社 | Composition for microwave cooking |
| JP7502005B2 (en) | 2019-07-31 | 2024-06-18 | ハウス食品株式会社 | Microwave cooking composition |
| CN113598328A (en) * | 2021-08-13 | 2021-11-05 | 青岛华盛楼食品有限公司 | Freeze-dried chicken product and preparation method thereof |
| CN113598328B (en) * | 2021-08-13 | 2024-03-26 | 青岛华盛楼食品有限公司 | Freeze-dried chicken product and preparation method thereof |
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