JP2017042128A - Method for producing simmered food, method for preventing suspension of simmered food broth, and suspension inhibitor thereof - Google Patents
Method for producing simmered food, method for preventing suspension of simmered food broth, and suspension inhibitor thereof Download PDFInfo
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- JP2017042128A JP2017042128A JP2015169253A JP2015169253A JP2017042128A JP 2017042128 A JP2017042128 A JP 2017042128A JP 2015169253 A JP2015169253 A JP 2015169253A JP 2015169253 A JP2015169253 A JP 2015169253A JP 2017042128 A JP2017042128 A JP 2017042128A
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- organic acid
- weight
- dispersion
- acid monoglyceride
- boiled
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- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 description 1
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- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 description 1
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Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は煮物の製造方法に関し、詳しくは、保存後も、味や食感が良好であり、かつ煮汁の濁りなどが防止された外観も良好な煮物の製造方法に関する。本発明はまた、煮物の煮汁の懸濁防止方法及び煮物の煮汁の懸濁防止剤に関する。 The present invention relates to a method for producing a boiled food, and more particularly to a method for producing a boiled food that has a good taste and texture after storage and also has a good appearance in which the turbidity of the boiled juice is prevented. The present invention also relates to a method for preventing suspension of simmered broth and an anti-suspension agent for simmered broth.
予め調理された惣菜を手軽に自宅で利用できるものとして、野菜や肉などの具材を煮て製造された煮物惣菜が販売されている。このような惣菜は調理された後に、長期保存に適した状態に包装・殺菌されて提供される。これらの惣菜には、冷蔵、冷暗所又は常温で長期保存が可能という便利さに加え、保存後の味や触感などの品質自体の向上が求められている。 Boiled vegetables prepared by boiling vegetables, meat and other ingredients are being sold as easily prepared dishes that can be used at home. Such side dishes are provided after being cooked and packaged and sterilized in a state suitable for long-term storage. These side dishes are required to be improved in quality such as taste and touch after storage, in addition to the convenience of being able to be stored for a long time in a refrigerated, cool and dark place or at room temperature.
特許文献１には、野菜を煮て煮物を製造する際に、煮汁にアスコルビン酸ナトリウムと塩化カルシウムを添加することによって、長期保存後の色調変化や食感軟化等の品質劣化を防止した惣菜の製造法が開示されている。しかし、この方法では、一応の品質劣化防止効果は得られるが、更なる食感の改良が求められている。
また、昨今では、味だけではなく、保存後における煮汁の透明感など、食欲をそそるような外観の良好さも求められているが、特許文献１の方法では、煮汁の濁り防止については検討されていない。
In Patent Document 1, when producing boiled foods by boiling vegetables, by adding sodium ascorbate and calcium chloride to the broth, sugar beet that prevents quality deterioration such as color change and texture softening after long-term storage A manufacturing method is disclosed. However, this method can provide a temporary quality deterioration preventing effect, but further improvement in texture is required.
In addition, recently, not only the taste but also the appetizing appearance such as the transparency of the boiled juice after storage has been demanded. However, in the method of Patent Document 1, prevention of cloudiness of the boiled juice has been studied. Absent.
本発明は、保存後も、味や食感が良好であり、かつ煮汁の濁りなどが防止された外観も良好な煮物を提供することを課題とする。 An object of the present invention is to provide a boiled food that has a good taste and texture after storage and also has a good appearance in which the turbidity of boiled juice is prevented.
本発明者が検討したところ、有機酸モノグリセリドを含有する分散液中で具材を煮ることにより、保存後も味や食感が良好でありながら、煮汁の透明感などの外観の良好さも得られることがわかり本発明に到達した。
すなわち、本発明は以下を要旨とするものである。
As a result of studies by the present inventor, by boiling the ingredients in a dispersion containing an organic acid monoglyceride, the taste and texture are good after storage, but also the appearance such as transparency of the soup is obtained. The present invention has been understood.
That is, this invention makes the following a summary.
［１］ 具材を煮て煮物を製造する方法であって、該具材を有機酸モノグリセリドを含有する分散液中で煮ることを特徴とする、煮物の製造方法。
［２］ 具材が、野菜、肉、及び魚介類から選ばれる少なくとも１つである、［１］に記載の煮物の製造方法。
［３］ 前記分散液がさらにショ糖脂肪酸エステルまたはポリグリセリン脂肪酸エステルを含有する、［１］または［２］に記載の煮物の製造方法。
［４］ 前記分散液がさらに糖類を含有する、［１］〜［３］のいずれかに記載の煮物の製造方法
［５］ 具材を有機酸モノグリセリドを含有する分散液中で煮ることを特徴とする、煮物の煮汁の懸濁防止方法。
［６］ 有機酸モノグリセリドを含有することを特徴とする、煮物の煮汁の懸濁防止剤。
[1] A method for producing a simmered food by boiling the ingredients in a dispersion containing an organic acid monoglyceride.
[2] The method for producing a boiled food according to [1], wherein the ingredients are at least one selected from vegetables, meat, and seafood.
[3] The method for producing a boiled food according to [1] or [2], wherein the dispersion further contains a sucrose fatty acid ester or a polyglycerin fatty acid ester.
[4] The method for producing a boiled food according to any one of [1] to [3], wherein the dispersion further contains a saccharide. [5] The ingredients are boiled in a dispersion containing an organic acid monoglyceride. And a method for preventing the suspension of the simmered broth.
[6] An anti-suspension agent for boiled simmered broth, characterized by containing an organic acid monoglyceride.
本発明によれば、保存後も、味や食感が良好であり、かつ煮汁の濁りなどが防止された外観も良好な煮物を提供することができる。 According to the present invention, it is possible to provide a simmered food that has a good taste and texture after storage and also has a good appearance in which turbidity of the broth is prevented.
以下に、本発明の実施の形態を詳細に説明する。
以下に記載する構成要件の説明は、本発明の実施態様の一例（代表例）であり、本発明はその要旨を超えない限り、これらの内容に特定はされない。
Hereinafter, embodiments of the present invention will be described in detail.
The description of the constituent elements described below is an example (representative example) of an embodiment of the present invention, and the present invention is not specified in these contents unless it exceeds the gist.
本発明の煮物の製造方法は、具材を煮て煮物を製造する方法であって、該具材を有機酸モノグリセリドを含有する分散液中で煮ることを特徴とする。
本発明の煮物の煮汁の懸濁防止方法は、具材を有機酸モノグリセリドを含有する分散液中で煮ることを特徴とする。
本発明の煮物の煮汁の懸濁防止剤は、有機酸モノグリセリドを含有することを特徴とする。
The method for producing a boiled food of the present invention is a method for producing a boiled food by boiling the ingredients, characterized in that the ingredients are boiled in a dispersion containing an organic acid monoglyceride.
The method for preventing suspension of boiled broth of the present invention is characterized in that ingredients are boiled in a dispersion containing an organic acid monoglyceride.
The suspending agent for simmered broth of the present invention is characterized by containing an organic acid monoglyceride.
１．具材
本発明により製造する煮物の具材としては、代表的には野菜、肉、魚介類が挙げられる。本発明では、具材として野菜、肉、及び魚介類から選ばれる少なくとも１つを使用することが好ましい。
1. Ingredients Typical ingredients for the boiled food produced according to the present invention include vegetables, meat, and seafood. In the present invention, it is preferable to use at least one selected from vegetables, meat, and seafood as ingredients.
＜野菜＞
野菜としては、特に制限はなく、以下のようなものが挙げられる。
果菜類：ナス、トマト、ピーマン、シシトウ、カボチャ、エンドウ、インゲン、ソラマメ、トウモロコシ、オクラ、キュウリ、ズッキーニなど
根菜類：ジャガイモ、ダイコン、カブ、ニンジン、サツマイモ、サトイモ、ゴボウ、ハスなど
葉菜類：キャベツ、ハクサイ、レタス、シュンギク、ホウレンソウ、コマツナ、チンゲンサイ、ミズナ、ニラなど
茎菜類：アスパラガス、タマネギ、ネギ、ニンニク、ショウガ、ウド、タケノコなど
花菜類：ブロッコリー、カリフラワー、ミョウガ、フキノトウなど
<Vegetable>
There is no restriction | limiting in particular as vegetables, The following are mentioned.
Fruits and vegetables: Eggplant, tomato, peppers, shrimp, pumpkins, peas, green beans, broad beans, corn, okra, cucumbers, zucchini, etc. Chinese cabbage, lettuce, garlic, spinach, Komatsuna, Chingensai, Mizuna, leek, etc. Stem vegetables: Asparagus, onion, leek, garlic, ginger, udo, bamboo shoot, etc.
＜肉＞
肉としては、特に制限はなく、以下のようなものが挙げられる。
畜肉類：牛肉、豚肉、馬肉、羊肉など
鳥肉類：ニワトリ、アヒル、七面鳥、ホロホロ鳥、ウズラ、キジなどの肉
その他：鯨肉など
<Meat>
There is no restriction | limiting in particular as meat, The following are mentioned.
Livestock meat: Beef, pork, horse meat, lamb, etc. Bird meat: Chicken, duck, turkey, guinea fowl, quail, pheasant, etc. Other: Whale meat, etc.
＜魚介類＞
魚類：アジ、イワシ、サンマ、サケ、マス、ブリ、タイ、カレイ、タラ、マグロなど
貝類：アサリ、ハマグリ、ホタテ、カキなど
その他：イカ、タコ、エビ、カニなど
<Seafood>
Fish: horse mackerel, sardine, saury, salmon, trout, yellowtail, Thai, flounder, cod, tuna, etc. Shellfish: clams, clams, scallops, oysters, etc. Others: squid, octopus, shrimp, crab, etc.
本発明で用いる具材は、上記の野菜、肉、魚介類に限定されず、その他に、大豆、小豆等の豆類、シイタケ、シメジ等のきのこ類、鶏卵等の卵、海藻類、更には、豆腐、こんにゃく、油揚等の加工品や殻類及びその加工品などが含まれていてもよい。 Ingredients used in the present invention are not limited to the above-mentioned vegetables, meat, seafood, but also beans such as soybeans, red beans, mushrooms such as shiitake, shimeji, eggs such as chicken eggs, seaweeds, Processed products such as tofu, konjac, fried oil, shells and processed products thereof may be included.
これらの具材は、１種のみを用いてもよく、２種以上を用いてもよい。通常、煮物は、上記の具材の２種以上を組み合わせて製造される場合が多い。 These ingredients may use only 1 type and may use 2 or more types. Usually, boiled food is often produced by combining two or more of the above ingredients.
具材は必要に応じて、各々前処理が施される。
例えば、野菜は、必要に応じて、洗浄、皮剥き、面取り、その他不要部分の除去といった前処理が施される。
肉類は、必要に応じて、骨の除去、皮剥ぎ、下味付けといった前処理が施される。
魚介類は、必要に応じて、骨、エラの除去、皮剥ぎ、下味付けといった前処理が施される。
The ingredients are pretreated as necessary.
For example, vegetables are subjected to pretreatment such as washing, peeling, chamfering, and removal of other unnecessary parts as necessary.
Meat is pretreated as necessary, such as bone removal, skinning, and seasoning.
The seafood is pretreated as necessary, such as removal of bones and gills, skinning, and seasoning.
また、具材は、適用する煮物や具材の形に合わせて適当な大きさにカットする。この際、煮込み時に熱を均一に通すために大きさや切り方を揃えるようにする。 In addition, the ingredients are cut into an appropriate size according to the shape of the boiled food and ingredients to be applied. At this time, the size and the cutting method are made uniform in order to pass heat uniformly during boiling.
２．有機酸モノグリセリドを含有する分散液
本発明で使用する有機酸モノグリセリドを含有する分散液（以下、有機酸モノグリセリド含有分散液という場合がある）について説明する。
2. Dispersion containing organic acid monoglyceride The dispersion containing the organic acid monoglyceride used in the present invention (hereinafter sometimes referred to as organic acid monoglyceride-containing dispersion) will be described.
本発明に係る有機酸モノグリセリドは、グリセリン１分子に脂肪酸１分子と有機酸１分子が結合した構造を有し、一般的には、有機酸の酸無水物と脂肪酸モノグリセリドを反応させることにより得られる。反応は、通常、無溶媒条件下で行われ、例えば無水コハク酸と炭素数１８のモノグリセリドの反応では、温度１２０℃前後において９０分程度で反応が完了する。かくして得られた有機酸モノグリセリドは、通常、有機酸、未反応モノグリセリド、ジグリセリド、その他オリゴマーを含む混合物となっている。本発明においては、このような混合物をそのまま使用してもよく、有機酸モノグリセリドの純度を高めたい場合は、蒸留モノグリセリドとして市販されているものを使用してもよい。また、有機酸部分が一部中和されたものを使用してもよい。 The organic acid monoglyceride according to the present invention has a structure in which one molecule of fatty acid and one molecule of organic acid are bonded to one molecule of glycerin, and is generally obtained by reacting an acid anhydride of an organic acid with a fatty acid monoglyceride. . The reaction is usually carried out under solvent-free conditions. For example, in the reaction of succinic anhydride and a monoglyceride having 18 carbon atoms, the reaction is completed in about 90 minutes at a temperature of about 120 ° C. The organic acid monoglyceride thus obtained is usually a mixture containing an organic acid, unreacted monoglyceride, diglyceride and other oligomers. In the present invention, such a mixture may be used as it is, and when it is desired to increase the purity of the organic acid monoglyceride, a commercially available product as a distilled monoglyceride may be used. Moreover, you may use what the organic acid part was partially neutralized.
有機酸モノグリセリドを構成する有機酸としては、例えば、コハク酸、クエン酸、酒石酸、ジアセチル酒石酸、リンゴ酸、アジピン酸、グルタル酸、マレイン酸、フマル酸、酢酸、乳酸などが挙げられる。これらの中では、食品用途に使用されるコハク酸、クエン酸、ジアセチル酒石酸が好ましく、特に風味の点からコハク酸が好ましい。 Examples of the organic acid constituting the organic acid monoglyceride include succinic acid, citric acid, tartaric acid, diacetyltartaric acid, malic acid, adipic acid, glutaric acid, maleic acid, fumaric acid, acetic acid, and lactic acid. Among these, succinic acid, citric acid and diacetyltartaric acid used for food applications are preferable, and succinic acid is particularly preferable from the viewpoint of flavor.
上記脂肪酸モノグリセリド由来の、有機酸モノグリセリドを構成する脂肪酸としては、例えば、カプリル酸、カプリン酸、ラウリン酸、ミリスチン酸、パルミチン酸、ステアリン酸、ベヘン酸、オレイン酸などの炭素数８〜２２の飽和または不飽和の脂肪酸が挙げられる。これらの中では風味の観点からステアリン酸を主成分とする脂肪酸が好ましく、特に構成脂肪酸の７０重量％以上がステアリン酸であるものが好ましい。 Examples of the fatty acid that constitutes the organic acid monoglyceride derived from the fatty acid monoglyceride include, for example, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid, and the like, having 8 to 22 carbon atoms. Or an unsaturated fatty acid is mentioned. Among these, fatty acids mainly composed of stearic acid are preferable from the viewpoint of flavor, and those in which 70% by weight or more of the constituent fatty acids are stearic acid are particularly preferable.
有機酸モノグリセリドとしては１種のみを用いてもよく、これを構成する有機酸や脂肪酸が異なるものを２種以上混合して用いてもよい。 As an organic acid monoglyceride, only 1 type may be used and 2 or more types from which the organic acid and fatty acid which comprise this differ may be used.
上記の有機酸モノグリセリドと水との混合物は、これらの量比、温度変化により様々な相状態をとることが可能である。これらの相状態のうち、本発明ではラメラ構造体（ラメラ液晶構造体）を利用することが好ましい。 The mixture of the above-mentioned organic acid monoglyceride and water can take various phase states depending on the quantitative ratio and temperature change. Among these phase states, in the present invention, it is preferable to use a lamellar structure (lamellar liquid crystal structure).
ラメラ構造体とは、有機酸モノグリセリドを水に分散させた際に有機酸モノグリセリド２分子が親水基部分を水側に向け、疎水基部分（脂肪酸）が互いに向き合い、これが２次元的に広がった構造のことである。 A lamellar structure is a structure in which when organic acid monoglyceride is dispersed in water, two molecules of organic acid monoglyceride have hydrophilic groups facing the water side, and hydrophobic groups (fatty acids) face each other, which expands two-dimensionally. That is.
有機酸モノグリセリドは低濃度から高濃度領域の広い範囲でラメラ構造を形成し易いことが知られている。例えば、コハク酸ステアリン酸モノグリセリドは、ナトリウム塩の状態において、濃度が約３５〜８５重量％のような高濃度領域で且つ温度が５０℃以上の条件でラメラ構造体を形成する。この場合、ラメラ構造体が何層にも重なった状態が認められ、水溶液の粘度も高くなる。濃度が８５重量％よりも高い場合は固体状態となり、濃度が３５重量％よりも低い場合は水溶液にラメラ構造体が分散して粘性が比較的小さい状態となる。作業性などを考慮すると、低濃度かつ高温領域でラメラ構造体を形成させることが好ましい。 It is known that organic acid monoglycerides easily form a lamellar structure in a wide range from a low concentration to a high concentration region. For example, succinic acid stearic acid monoglyceride forms a lamellar structure in a high concentration region such as a concentration of about 35 to 85% by weight and a temperature of 50 ° C. or higher in the sodium salt state. In this case, a state where the lamellar structure is overlapped in multiple layers is recognized, and the viscosity of the aqueous solution is increased. When the concentration is higher than 85% by weight, the solid state is obtained. When the concentration is lower than 35% by weight, the lamellar structure is dispersed in the aqueous solution and the viscosity is relatively small. In consideration of workability and the like, it is preferable to form a lamellar structure in a low concentration and high temperature region.
ラメラ構造体は、有機酸モノグリセリドを水などの分散媒中に分散させ、物理的に撹拌し加熱することにより、分散液として調製することができる。この際の加熱温度は、分散液の温度で、通常４５℃以上、好ましくは５０℃以上、通常１００℃以下、好ましくは８０℃以下、更に好ましくは７０℃以下である。上記の物理的分散には、例えば、気泡の混入を避けるため、アンカーミキサー等を使用してゆっくりと撹拌することが好ましい。 The lamellar structure can be prepared as a dispersion by dispersing an organic acid monoglyceride in a dispersion medium such as water, physically stirring and heating. The heating temperature at this time is the temperature of the dispersion, and is usually 45 ° C. or higher, preferably 50 ° C. or higher, usually 100 ° C. or lower, preferably 80 ° C. or lower, more preferably 70 ° C. or lower. For the above physical dispersion, for example, it is preferable to slowly stir using an anchor mixer or the like in order to avoid mixing of bubbles.
このようにして得られるラメラ構造体を製造するための分散液（以下、ラメラ構造体分散液という場合がある）中の有機酸モノグリセリドの含有量は、通常０．１重量％以上、好ましくは１重量％以上、より好ましくは５重量％以上、通常９９．９重量％以下、好ましくは６０重量％以下、より好ましくは３０重量％以下、特に好ましくは１０重量％以下である。 The content of the organic acid monoglyceride in the dispersion for producing the lamella structure thus obtained (hereinafter sometimes referred to as the lamella structure dispersion) is usually 0.1% by weight or more, preferably 1 % By weight or more, more preferably 5% by weight or more, usually 99.9% by weight or less, preferably 60% by weight or less, more preferably 30% by weight or less, and particularly preferably 10% by weight or less.
さらに、ラメラ構造体の安定性を高めるために、又は水中での分散性を向上させるために、ショ糖脂肪酸エステルやポリグリセリン脂肪酸エステル等の乳化剤の１種又は２種以上を用いることができる。安定化されたラメラ構造体は、親水基部分の強い水和力により層間に多量の水を保持する。 Furthermore, in order to improve the stability of the lamellar structure or to improve the dispersibility in water, one or more emulsifiers such as sucrose fatty acid ester and polyglycerin fatty acid ester can be used. The stabilized lamella structure retains a large amount of water between layers due to the strong hydration power of the hydrophilic group portion.
乳化剤を用いる場合、具体的には、該乳化剤をエタノール、水、糖類の水溶液などの分散媒に分散させた分散液と、上記ラメラ構造体水分散液とを混合させてもよいし、直接、ラメラ構造体水分散液に該乳化剤を添加してもよい。 When using an emulsifier, specifically, a dispersion in which the emulsifier is dispersed in a dispersion medium such as an aqueous solution of ethanol, water, and sugar may be mixed with the lamellar structure aqueous dispersion, or directly The emulsifier may be added to the lamella structure aqueous dispersion.
有機酸モノグリセリド含有分散液中の有機酸モノグリセリドの含有量は、通常０．１重量％以上、好ましくは１重量％以上、より好ましくは３重量％以上、通常５０重量％以下、好ましくは２０重量％以下、より好ましくは１０重量％以下、特に好ましくは５重量％以下である。有機酸モノグリセリドの含有量が過度に少ない場合は、本発明による煮汁の懸濁防止効果、味及び食感の改善効果が不十分となり、過度に多い場合は、有機酸モノグリセリドが水（分散媒）中に均一に分散しなくなる場合がある。 The content of the organic acid monoglyceride in the organic acid monoglyceride-containing dispersion is usually 0.1% by weight or more, preferably 1% by weight or more, more preferably 3% by weight or more, usually 50% by weight or less, preferably 20% by weight. Hereinafter, it is more preferably 10% by weight or less, particularly preferably 5% by weight or less. When the content of organic acid monoglyceride is excessively small, the effect of preventing the suspension of boiled juice according to the present invention and the effect of improving taste and texture become insufficient, and when it is excessively large, the organic acid monoglyceride is water (dispersion medium). May not be uniformly dispersed.
有機酸モノグリセリド含有分散液には、ショ糖脂肪酸エステルやポリグリセリン脂肪酸エステル等の乳化剤の１種又は２種以上が含まれていてもよい。特に、有機酸モノグリセリドをラメラ構造体として使用する場合は、乳化剤を使用することで上記のとおりラメラ構造体の安定性を高めることができる。 The organic acid monoglyceride-containing dispersion may contain one or more emulsifiers such as sucrose fatty acid ester and polyglycerin fatty acid ester. In particular, when an organic acid monoglyceride is used as a lamellar structure, the stability of the lamellar structure can be enhanced as described above by using an emulsifier.
有機酸モノグリセリド含有分散液に用いるショ糖脂肪酸エステルとしては、親水性が高く、水分散性に優れ、高温で高粘性の水分散液の状態となるものが好ましい。このようなショ糖脂肪酸エステルとして具体的には、構成脂肪酸として、ミリスチン酸、パルミチン酸、ステアリン酸、ベヘン酸、オレイン酸などの炭素数１４〜２２の飽和または不飽和の脂肪酸を有するショ糖脂肪酸エステルが挙げられる。これらの中では、炭素数１４〜１８の飽和脂肪酸を有するものが、風味や酸化安定性の観点から好ましい。また、構成脂肪酸の７０重量％以上がステアリン酸である脂肪酸を有するものが、風味の点から更に好ましい。また、親水性の点では、ＨＬＢ値が通常５以上、好ましくは８以上、通常１８以下、好ましくは１５以下のショ糖脂肪酸エステルが好ましい。 As the sucrose fatty acid ester used in the organic acid monoglyceride-containing dispersion, those having high hydrophilicity, excellent water dispersibility, and a high viscosity aqueous dispersion at high temperature are preferable. Specifically, such sucrose fatty acid esters include sucrose fatty acids having, as constituent fatty acids, saturated or unsaturated fatty acids having 14 to 22 carbon atoms such as myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid and the like. Examples include esters. In these, what has a C14-C18 saturated fatty acid is preferable from a viewpoint of flavor or oxidation stability. Moreover, what has the fatty acid whose 70 weight% or more of constituent fatty acid is a stearic acid is still more preferable from the point of flavor. In terms of hydrophilicity, sucrose fatty acid esters having an HLB value of usually 5 or more, preferably 8 or more, and usually 18 or less, preferably 15 or less are preferred.
有機酸モノグリセリド含有分散液に用いるポリグリセリン脂肪酸エステルも、ショ糖脂肪酸エステルと同様に、親水性が高く、水分散性に優れ、高温で高粘性の水分散液の状態となるものが好ましい。斯かるポリグリセリン脂肪酸エステルとしては、ポリグリセリンの平均重合度が通常２〜２０、特に３〜１０のものが好ましい。また、ポリグリセリン脂肪酸エステルの構成脂肪酸が前記ショ糖脂肪酸エステルと同様に炭素数１４〜２２の飽和または不飽和の脂肪酸を有するポリグリセリン脂肪酸エステルが好ましい。また、構成脂肪酸の７０重量％以上がステアリン酸であるポリグリセリン脂肪酸エステルが風味の点から更に好ましい。また、親水性の点では、ＨＬＢ値が通常５以上、好ましくは９以上、通常１８以下、好ましくは１６以下のポリグリセリン脂肪酸エステルが好ましい。 The polyglycerin fatty acid ester used in the organic acid monoglyceride-containing dispersion is also preferably one having a high hydrophilicity, excellent water dispersibility, and a high viscosity aqueous dispersion at the same temperature as the sucrose fatty acid ester. As such a polyglycerol fatty acid ester, those having an average polymerization degree of polyglycerol of usually 2 to 20, particularly 3 to 10 are preferable. Moreover, the polyglycerin fatty acid ester in which the constituent fatty acid of the polyglycerin fatty acid ester has a saturated or unsaturated fatty acid having 14 to 22 carbon atoms, like the sucrose fatty acid ester, is preferable. A polyglycerin fatty acid ester in which 70% by weight or more of the constituent fatty acid is stearic acid is more preferable from the viewpoint of flavor. From the viewpoint of hydrophilicity, polyglycerol fatty acid esters having an HLB value of usually 5 or more, preferably 9 or more, and usually 18 or less, preferably 16 or less are preferred.
ショ糖脂肪酸エステルやポリグリセリン脂肪酸エステル等の乳化剤を用いる場合、有機酸モノグリセリド含有分散液中の乳化剤の含有量は、通常０．１重量％以上、好ましくは１重量％以上、より好ましくは２重量％以上、更に好ましくは３重量％以上、通常５０重量％以下、好ましくは２０重量％以下、より好ましくは１０重量％以下、更に好ましくは５重量％以下である。乳化剤の含有量がこの範囲にあることにより、有機酸モノグリセリドのラメラ構造体の水分散性がより向上する。 When an emulsifier such as sucrose fatty acid ester or polyglycerin fatty acid ester is used, the content of the emulsifier in the organic acid monoglyceride-containing dispersion is usually 0.1% by weight or more, preferably 1% by weight or more, more preferably 2% by weight. % Or more, more preferably 3% by weight or more, usually 50% by weight or less, preferably 20% by weight or less, more preferably 10% by weight or less, still more preferably 5% by weight or less. When the content of the emulsifier is within this range, the water dispersibility of the lamellar structure of the organic acid monoglyceride is further improved.
また、有機酸モノグリセリド含有分散液中において、有機酸モノグリセリドに対する乳化剤の含有量（重量比）は、通常５００：１〜１：５００、好ましくは１００：１〜１：１００、さらに好ましくは３：１〜１：３の範囲である。有機酸モノグリセリドに対する乳化剤の含有量（重量比）は、１：１であることがより好ましいが、さらには乳化剤よりも有機酸モノグリセリドが多い方が好ましく、乳化剤に対して有機酸モノグリセリドを１．５倍以上含有することが好ましく、２倍以上含有することがより好ましい。 In the organic acid monoglyceride-containing dispersion, the content (weight ratio) of the emulsifier with respect to the organic acid monoglyceride is usually 500: 1 to 1: 500, preferably 100: 1 to 1: 100, more preferably 3: 1. The range is ˜1: 3. The content (weight ratio) of the emulsifier with respect to the organic acid monoglyceride is more preferably 1: 1, but more preferably the organic acid monoglyceride is more than the emulsifier. It is preferable to contain 2 times or more, and it is more preferable to contain 2 times or more.
本発明で用いる有機酸モノグリセリド含有分散液は、糖類の１種又は２種以上を含んでいてもよく、糖類を含むことにより、ラメラ構造体の分散安定性が良好となる。 The organic acid monoglyceride-containing dispersion used in the present invention may contain one or more saccharides, and by including the saccharide, the dispersion stability of the lamellar structure becomes good.
糖類としては、特に制限されず、砂糖、ブドウ糖、異性化糖、マルトース、トレハロース、ソルビトール、マルチトール、ラクチトール、エリスリトール等の糖および糖アルコール；各種オリゴ糖；それらの混合物を使用することができる。これらの中ではオリゴ糖が好ましい。 The sugar is not particularly limited, and sugars and sugar alcohols such as sugar, glucose, isomerized sugar, maltose, trehalose, sorbitol, maltitol, lactitol, erythritol; various oligosaccharides; and mixtures thereof can be used. Of these, oligosaccharides are preferred.
上記のオリゴ糖としては、マルトオリゴ糖（好ましくは重合度３〜７）、ニゲロオリゴ糖、イソマルトオリゴ糖、パノースオリゴ糖、ゲンチオオリゴ糖、フラクトオリゴ糖、ガラクトオリゴ糖、キシロオリゴ糖、乳果オリゴ糖、それらのシラップ等が挙げられる。上記の糖類は、目的に応じ、適宜選択して使用され、冷凍耐性を向上させる場合にはオリゴ糖や糖アルコールが好ましく、該オリゴ糖の中ではマルトオリゴ糖が好ましい。 Examples of the oligosaccharide include maltooligosaccharide (preferably having a polymerization degree of 3 to 7), nigerooligosaccharide, isomaltooligosaccharide, panose oligosaccharide, gentiooligosaccharide, fructooligosaccharide, galactooligosaccharide, xylooligosaccharide, dairy oligosaccharide, and syrup thereof. Is mentioned. The above saccharides are appropriately selected and used according to the purpose, and oligosaccharides and sugar alcohols are preferable when improving the freezing tolerance, and among these oligosaccharides, maltooligosaccharides are preferable.
糖類は、糖類の水溶液として使用することが好ましく、例えばシラップの場合はそのまま使用することもできる。 The saccharide is preferably used as an aqueous solution of saccharide. For example, in the case of syrup, it can be used as it is.
また、上記乳化剤と糖類を用いる場合は、前述の乳化剤の分散液と糖類の水溶液を混合した後、ラメラ構造体水分散液などの有機酸モノグリセリドが分散した水分散液と混合してもよいし、乳化剤の分散液に糖類を添加または糖類の水溶液に乳化剤を添加した後に、これらの分散液または水溶液とラメラ構造体水分散液などの有機酸モノグリセリドが分散した水分散液とを混合してもよい。 When the above emulsifier and saccharide are used, the above-mentioned emulsifier dispersion and saccharide aqueous solution may be mixed and then mixed with an aqueous dispersion in which an organic acid monoglyceride is dispersed, such as a lamellar structure aqueous dispersion. After adding saccharide to the dispersion of the emulsifier or adding the emulsifier to the aqueous solution of saccharide, these dispersion or aqueous solution and an aqueous dispersion in which an organic acid monoglyceride such as a lamellar structure aqueous dispersion is dispersed may be mixed. Good.
ラメラ構造体水分散液などの有機酸モノグリセリドが分散した水分散液と、乳化剤の分散液、糖類の水溶液またはこれらの混合物とを混合する場合は、乳化剤の分散液、糖類の水溶液またはこれらの混合物を通常４５℃以上、好ましくは５０℃以上、通常１００℃以下、好ましくは８０℃以下、更に好ましくは７０℃以下に加熱して用いてもよい。 When mixing an aqueous dispersion in which an organic acid monoglyceride such as a lamellar structure aqueous dispersion is dispersed with an emulsifier dispersion, an aqueous solution of saccharides, or a mixture thereof, an emulsifier dispersion, an aqueous solution of saccharides, or a mixture thereof. May be heated to 45 ° C. or higher, preferably 50 ° C. or higher, usually 100 ° C. or lower, preferably 80 ° C. or lower, more preferably 70 ° C. or lower.
糖類を用いる場合、有機酸モノグリセリド含有分散液中の糖類の含有量は、通常３５重量％以上、好ましくは４０重量％以上、通常８５重量％以下、好ましくは６０重量％以下である。糖類の含有量が上記下限以上であることにより、よりラメラ構造体の分散安定性が向上し、上記上限以下であることにより、糖の種類によって結晶が析出したり、粘度が高くなるなどの問題点が生じ難くなる。 When saccharides are used, the saccharide content in the organic acid monoglyceride-containing dispersion is usually 35% by weight or more, preferably 40% by weight or more, and usually 85% by weight or less, preferably 60% by weight or less. When the saccharide content is at least the above lower limit, the dispersion stability of the lamellar structure is further improved, and when it is at most the above upper limit, crystals are precipitated depending on the type of sugar or the viscosity is increased. Doing so is less likely to occur.
また、有機酸モノグリセリド含有分散液中において、有機酸モノグリセリドに対する糖類の含有量は、有機酸モノグリセリド：糖類（重量比）＝１０：７〜１：８５０の範囲であることが好ましく、より好ましくは１：４〜１：２０の範囲である。 In the organic acid monoglyceride-containing dispersion, the saccharide content relative to the organic acid monoglyceride is preferably in the range of organic acid monoglyceride: saccharide (weight ratio) = 10: 7 to 1: 850, more preferably 1. : The range is 4 to 1:20.
本発明の効果を損なわない範囲において、有機酸モノグリセリド含有分散液には、前記以外の他の乳化剤、甘味料、香料、ビタミン、抗酸化剤、アルコールなどの公知の配合剤の１種又は２種以上が含まれていてもよい。その他の乳化剤としては、レシチン、リゾレシチン、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル等が挙げられる。 As long as the effects of the present invention are not impaired, the organic acid monoglyceride-containing dispersion contains one or two known compounding agents such as emulsifiers, sweeteners, fragrances, vitamins, antioxidants, and alcohols other than those described above. The above may be included. Examples of other emulsifiers include lecithin, lysolecithin, glycerin fatty acid ester, sorbitan fatty acid ester and the like.
有機酸モノグリセリド含有分散液中の水（分散媒）の含有量は、通常３０重量％以上、好ましくは３５重量％以上、より好ましくは４０重量％以上、通常８０重量％以下、好ましくは６０重量％以下である。水の含有量が少な過ぎると、水分散液の粘度増大により作業性が悪くなり、多過ぎると、相対的にラメラ構造体の量が少なくなるため、本発明による煮汁の懸濁防止効果、味及び食感の改善効果が不十分となる場合がある。 The content of water (dispersion medium) in the organic acid monoglyceride-containing dispersion is usually 30% by weight or more, preferably 35% by weight or more, more preferably 40% by weight or more, usually 80% by weight or less, preferably 60% by weight. It is as follows. If the water content is too small, the workability deteriorates due to an increase in the viscosity of the aqueous dispersion, and if it is too much, the amount of lamellar structure is relatively reduced. In addition, the texture improving effect may be insufficient.
ラメラ構造体が形成されているか否かの確認は例えば偏光顕微鏡による観察によって容易に行うことができる。ラメラ構造体が存在する場合は偏光十字が見られる。更に、ラメラ構造体の微細構造は、電子顕微鏡観察により観察することができる。例えば試料を液体窒素で凍結させ、高真空条件下で割断し、割断表面に金属を蒸着させることにより試料のレプリカを作製し、透過型電子顕微鏡（ＴＥＭ）により観察する。これにより層状のラメラ構造体を観察することができる。 Whether or not the lamella structure is formed can be easily confirmed by observation with a polarizing microscope, for example. If there is a lamella structure, a polarization cross can be seen. Furthermore, the fine structure of the lamella structure can be observed by observation with an electron microscope. For example, a sample is frozen with liquid nitrogen, cleaved under high vacuum conditions, and a replica of the sample is produced by depositing metal on the cleaved surface, and observed with a transmission electron microscope (TEM). Thereby, a layered lamellar structure can be observed.
下記詳述するとおり、本発明では、有機酸モノグリセリド含有分散液中で具材を煮ることにより、保存後の味や食感が良好であるだけでなく、煮物の煮汁の濁りを防止して透明感などの外観に優れた煮物が得られる。そのため、有機酸モノグリセリド含有分散液は、煮物の煮汁の懸濁防止剤として使用することができる。 As described in detail below, in the present invention, by boiling the ingredients in a dispersion containing an organic acid monoglyceride, not only the taste and texture after storage are good, but also the simmered simmered juice is prevented from becoming cloudy Boiled food with excellent appearance such as feeling can be obtained. Therefore, the organic acid monoglyceride-containing dispersion can be used as a suspension inhibitor for boiled stew.
３．具材への適用
本発明では、有機酸モノグリセリド含有分散液中で、具材を煮る。
具材を煮るための煮汁には、通常、水と有機酸モノグリセリド含有分散液の他、醤油、砂糖、出汁、みりん、酒等、煮物に必要な調味料が含まれる。
3. Application to ingredients In the present invention, ingredients are boiled in an organic acid monoglyceride-containing dispersion.
In addition to water and organic acid monoglyceride-containing dispersion, the broth for boiling ingredients usually includes seasonings necessary for boiled food such as soy sauce, sugar, soup stock, mirin, and sake.
煮汁中の有機酸モノグリセリド含有分散液の含有量は、通常０．００１重量％以上、好ましくは０．０１重量％以上、より好ましくは０．１重量％以上、通常５重量％以下、好ましくは２重量％以下、より好ましくは１重量％以下である。この範囲であることにより、保存用惣菜として、良好な煮汁の懸濁防止効果と、良好な食感及び風味を得ることができる。 The content of the organic acid monoglyceride-containing dispersion in the broth is usually 0.001% by weight or more, preferably 0.01% by weight or more, more preferably 0.1% by weight or more, usually 5% by weight or less, preferably 2 % By weight or less, more preferably 1% by weight or less. By being in this range, it is possible to obtain a good boiled juice suspension preventing effect, a good texture and flavor as a side dish for storage.
また、煮汁中の有機酸モノグリセリド自体の含有量は、通常０．００００１重量％以上、好ましくは０．０００１重量％以上、より好ましくは０．００２重量％以上、通常１重量％以下、好ましくは０．２重量％以下、より好ましくは０．１重量％以下である。この範囲であることにより、保存用惣菜として、良好な煮汁の懸濁防止効果、良好な食感及び風味を得ることができる。 The content of the organic acid monoglyceride itself in the broth is usually 0.00001% by weight or more, preferably 0.0001% by weight or more, more preferably 0.002% by weight or more, usually 1% by weight or less, preferably 0. .2% by weight or less, more preferably 0.1% by weight or less. By being in this range, it is possible to obtain a good boiled juice suspension preventive effect, a good texture and flavor as a side dish for storage.
煮汁の温度は通常７０℃以上煮汁の沸騰温度以下であり、沸騰温度に近い温度の方が好ましい。 The temperature of the broth is usually 70 ° C. or higher and lower than the boiling temperature of the broth, and a temperature close to the boiling temperature is preferable.
煮沸時間は、具材及び煮物の種類や用途によって適宜調整される。また、圧力鍋等を用いて加圧下に加熱することで煮沸時間を短縮することもできる。 The boiling time is appropriately adjusted depending on the type and use of ingredients and boiled food. Moreover, boiling time can also be shortened by heating under pressure using a pressure cooker.
４．煮物の包装
具材を、有機酸モノグリセリド含有分散液を含む煮汁で煮ることにより得られた煮物は、常法に従って、包装される。その際、必要に応じて殺菌処理が施される。
4). Packaging of boiled food The boiled food obtained by boiling the ingredients with the broth containing the organic acid monoglyceride-containing dispersion is packaged according to a conventional method. At that time, sterilization is performed as necessary.
例えば、煮物は、粗熱をとった後、レトルト袋に入れて密封し、１０５〜１１５℃で１０〜３０分程度セミレトルト殺菌される。
このようにして包装、殺菌された煮物は、冷蔵保存、冷暗所保存、或いは常温保存用の惣菜として提供される。
For example, after boiled, the boiled food is put in a retort bag and sealed, and semi-retort sterilized at 105 to 115 ° C. for about 10 to 30 minutes.
The boiled foods packaged and sterilized in this way are provided as side dishes for refrigerated storage, storage in a cool dark place, or storage at room temperature.
以下、本発明を実施例により更に詳細に説明するが、本発明は、その要旨を超えない限り、以下の実施例に限定されるものではない。なお、以下において「％」及び「部」は何れも重量基準を意味する。 EXAMPLES Hereinafter, although an Example demonstrates this invention still in detail, this invention is not limited to a following example, unless the summary is exceeded. In the following, “%” and “parts” mean weight basis.
（実施例１）
ＨＬＢ１１のショ糖ステアリン酸エステル（三菱化学フーズ社製「リョートー（登録商標）シュガーエステルＳ−１１７０」）３．５部を室温で、糖類の水溶液としてマルトオリゴ糖水溶液（三和澱粉工業社製「オリゴトース」、マルトオリゴ糖固形分７２重量％）６０部と水８部の混合液６８部に分散し、撹拌しながら加温して７５℃まで昇温した（以下「オリゴ糖液」と呼ぶ）。
Example 1
HLB11 sucrose stearate ("Ryoto (registered trademark) sugar ester S-1170" manufactured by Mitsubishi Chemical Foods Co., Ltd.) 3.5 parts at room temperature as an aqueous solution of maltooligosaccharide (Santo Starch Kogyo Co., Ltd. ”, Dispersed in 68 parts of a mixture of 60 parts of malto-oligosaccharide solid content of 72% by weight and 8 parts of water, heated with stirring and heated to 75 ° C. (hereinafter referred to as“ oligosaccharide liquid ”).
一方、コハク酸モノグリセリド（理研ビタミン社製「ポエムＢ−３０」、脂肪酸としてステアリン酸を用いたもの）３．５部を脱塩水２５部に分散し、６０℃まで昇温しながら撹拌し、ラメラ構造体の水分散液を得た。
前記のオリゴ糖液を５５℃まで冷却し、上記のコハク酸モノグリセリドのラメラ構造体の水分散液を加えて２０分間撹拌した。次いで、４５℃まで冷却することにより、ラメラ構造体の水分散液を調製した（以下「組成物Ａ」と呼ぶ）。なお、組成物Ａのコハク酸モノグリセリドのラメラ構造体の確認は偏光顕微鏡による観察によって行った。偏光顕微鏡の写真中に偏光十字が観察され、組成物Ａがラメラ構造体を有していることがわかった。
On the other hand, 3.5 parts of succinic acid monoglyceride ("Poem B-30" manufactured by Riken Vitamin Co., Ltd., using stearic acid as a fatty acid) is dispersed in 25 parts of demineralized water, and stirred while raising the temperature to 60 ° C. An aqueous dispersion of the structure was obtained.
The oligosaccharide solution was cooled to 55 ° C., and the aqueous dispersion of the lamellar structure of the succinic monoglyceride was added and stirred for 20 minutes. Next, an aqueous dispersion of a lamellar structure was prepared by cooling to 45 ° C. (hereinafter referred to as “Composition A”). In addition, confirmation of the lamella structure of the succinic acid monoglyceride of the composition A was performed by observation with a polarizing microscope. A polarization cross was observed in the photograph of the polarizing microscope, and it was found that the composition A had a lamellar structure.
この組成物Ａは、ショ糖ステアリン酸エステルを３．５重量％、マルトオリゴ糖を４３重量％、コハク酸モノグリセリドのラメラ構造体を３．５重量％含むものである。 This composition A contains 3.5% by weight of sucrose stearate, 43% by weight of maltooligosaccharide, and 3.5% by weight of a lamellar structure of succinic monoglyceride.
表１の配合で、以下の方法により筑前煮を製造した。
具材をサラダ油で１分間炒めた後に組成物Ａと調味料をすべて入れ、弱火で１０分間煮た。得られた筑前煮の粗熱をとりレトルト袋に入れ密封して１１０〜１１５℃で１５分間レトルト殺菌を実施した。放冷後、冷蔵庫で保存し、冷蔵前と冷蔵庫で２日間冷蔵保存した筑前煮について、食感および風味等の評価を実施した。評価結果を表２に示す。
Chikuzenni was prepared by the following method with the composition shown in Table 1.
After the ingredients were fried with salad oil for 1 minute, all of the composition A and seasonings were added and boiled for 10 minutes on low heat. The crude heat of the resulting Chikuzenni was taken, sealed in a retort bag, and sealed at 110 to 115 ° C. for 15 minutes. After standing to cool, the texture, flavor, etc. were evaluated about the Chikuzenni which preserve | saved in the refrigerator and preserve | saved refrigeration for 2 days before refrigeration and the refrigerator. The evaluation results are shown in Table 2.
（比較例１）
組成物Ａを用いない以外は、実施例１と同様な方法で筑前煮を製造し、食感および風味等の評価を実施した。評価結果を表２に示す。
(Comparative Example 1)
Except not using the composition A, Chikuzenni was produced in the same manner as in Example 1, and the texture and flavor were evaluated. The evaluation results are shown in Table 2.
表２から明らかなように、組成物Ａを用いて製造された筑前煮は、保存後も懸濁による褐変が抑制され、液に透明感があり、食感がソフトになり、素材の風味が出て美味しいことが認められた。 As is clear from Table 2, Chikuzenni made using Composition A has browning caused by suspension even after storage, the liquid is transparent, the texture is soft, and the flavor of the material is It was recognized that it was delicious.
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| JP2021003045A (en) * | 2019-06-26 | 2021-01-14 | 三菱ケミカルフーズ株式会社 | Method for producing processed sea food |
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