JP2020162453A - Lump-shaped seasoning material and food product containing the same - Google Patents
Lump-shaped seasoning material and food product containing the same Download PDFInfo
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- JP2020162453A JP2020162453A JP2019064814A JP2019064814A JP2020162453A JP 2020162453 A JP2020162453 A JP 2020162453A JP 2019064814 A JP2019064814 A JP 2019064814A JP 2019064814 A JP2019064814 A JP 2019064814A JP 2020162453 A JP2020162453 A JP 2020162453A
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 103
- 235000013305 food Nutrition 0.000 title claims abstract description 75
- 235000019640 taste Nutrition 0.000 claims abstract description 98
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 52
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 235000019583 umami taste Nutrition 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 33
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- 235000009566 rice Nutrition 0.000 claims description 20
- 235000013611 frozen food Nutrition 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 14
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- 239000006002 Pepper Substances 0.000 claims description 3
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- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims 1
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
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- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000010492 gellan gum Nutrition 0.000 description 2
- 239000000216 gellan gum Substances 0.000 description 2
- 235000015220 hamburgers Nutrition 0.000 description 2
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
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- HYCSHFLKPSMPGO-UHFFFAOYSA-N 3-hydroxypropyl dihydrogen phosphate Chemical compound OCCCOP(O)(O)=O HYCSHFLKPSMPGO-UHFFFAOYSA-N 0.000 description 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 239000013590 bulk material Substances 0.000 description 1
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Landscapes
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
- Seasonings (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
本発明は、塊状調味材およびそれを含んでなる食品に関する。 The present invention relates to a bulk seasoning and a food product containing the same.
一般に、冷凍食品は凍結保管中に塩味などの呈味物質が食品内部へ浸透、拡散し、均質化するため、出来立ての味、特には食品を口内に入れたときに感じる最初の味が喫食時まで保持されることはしばしば困難となる。 In general, frozen foods have salty and other taste substances that permeate, diffuse, and homogenize inside the food during frozen storage, so the fresh taste, especially the first taste that you feel when you put the food in your mouth, is eaten. It is often difficult to hold until time.
冷凍食品は出来立ての味を再現するために多めに食塩を添加する場合がある。例えば一般的な家庭の炒飯は食塩量が一食当たり１ｇ程度であるのに対し、一般的な冷凍炒飯の１食当たりの食塩量は２ｇ程度である。 Frozen foods may be supplemented with a large amount of salt to reproduce the fresh taste. For example, the amount of salt in a general household fried rice is about 1 g per meal, whereas the amount of salt in a general frozen fried rice is about 2 g.
また、食品の出来立ての味を維持するための手法が従前検討されてきた。例えば、特許文献１には、拡散を抑制させたい呈味物質及びゼラチンを溶解させた水溶液を、小麦粉やパン粉などの食材に含浸したものを、乾燥させてから少なくとも食品表面に存在させる方法が開示されている。 In addition, methods for maintaining the fresh taste of food have been studied. For example, Patent Document 1 discloses a method in which an aqueous solution in which a taste substance and gelatin whose diffusion is desired to be suppressed is impregnated in a food material such as wheat flour or bread crumbs is dried and then present at least on the food surface. Has been done.
特許文献２には、予め油を加熱しておいてから、そこに卵を供給し、油が均質に馴染むように素早く攪拌加熱することで、風味が良好であるだけでなく、電子レンジ調理等の調理後の食感もふっくらとした冷凍食品用の炒り卵を製造できることが開示されている。 In Patent Document 2, the oil is heated in advance, then the egg is supplied to the oil, and the oil is quickly stirred and heated so that the oil is uniformly blended. Not only the flavor is good, but also the cooking in a microwave oven, etc. It is disclosed that roasted eggs for frozen foods can be produced with a plump texture after cooking.
一方で、冷凍米飯や冷凍炒飯のようにばらばらの状態で凍結する冷凍食品において、加熱調理後も食品を口内に入れたときに感じる最初の味を効果的に保持させる技術的手段は依然として報告されていない。 On the other hand, in frozen foods such as frozen cooked rice and frozen fried rice that are frozen in pieces, technical means for effectively retaining the initial taste felt when the food is put in the mouth even after cooking are still reported. Not.
本発明は、喫食時における食品に、良好な味わいを保持させる技術的手段を提供することを一つの目的としている。 One object of the present invention is to provide a technical means for keeping a food having a good taste at the time of eating.
本発明者らは、今般、呈味成分をはじめとする特定成分の組み合わせた塊状可食材料を食品中に混合すると、喫食時における食品に良好な味わいを保持させることができることを見出した。 The present inventors have recently found that when a lumpy edible material in which a specific component such as a taste component is combined is mixed in a food, the food can maintain a good taste at the time of eating.
本発明は以下の態様を包含する。
［１］具材入り食品であって、
具材の少なくとも一部が、保水性基材、呈味成分および水を含んでなり、喫食中に加圧されることによって呈味成分を水と共に放出しうる塊状調味材である、食品。
［２］冷凍炒飯、冷凍ピラフ、冷凍焼きそば、冷凍焼きうどんまたは冷凍チャンプルーである、［１］に記載の食品。
［３］保水性基材、呈味成分および水を含んでなり、喫食中に加圧されることによって呈味成分を水と共に放出しうる、食品中に混合して用いるための塊状調味材。
［４］上記調味材が固形状または半固形状である、［３］に記載の調味材。
［５］上記喫食が、食品中に上記調味材を混合した状態で行われる、［３］または［４］に記載の調味材。
［６］冷凍食品のための、［３］〜［５］のいずれかに記載の調味材。
［７］上記呈味成分の量が、上記調味材１００重量部に対して１〜２５重量部である、［３］〜［６］のいずれかに記載の調味材。
［８］上記呈味成分が、塩味成分、甘味成分、酸味成分、苦味成分およびうま味成分からなる群から選択される少なくとも１つのものである、［３］〜［７］に記載の調味材。
［９］上記呈味成分が、食塩、砂糖、コショウ、およびグルタミン酸ナトリウムからなる群から選択される少なくとも１つのものである、［３］〜［８］のいずれかに記載の調味材。
［１０］上記保水性基材が熱凝固性基材または多孔質基材を含んでなる、［３］〜［９］のいずれかに記載の調味材。
［１１］上記保水性基材が、卵由来成分の加熱凝固物または植物性蛋白質を含んでなる、［３］〜［１０］のいずれかに記載の調味材。
［１２］上記保水性基材の量が、上記調味材１００重量部に対して５５〜９５重量部である、［３］〜［１１］のいずれかに記載の調味材。
［１３］上記水の量が、上記調味材１００重量部に対して６０〜８０重量部である、［３］〜［１２］のいずれかに記載の調味材。
［１４］保水性助剤をさらに含む、［３］〜［１３］のいずれかに記載の調味材。
［１５］上記保水性助剤が炭水化物である、［１４］に記載の調味材。
［１６］上記保水性助剤の量が、上記調味材１００重量部に対して１０重量部以下である、［１４］または［１５］に記載の調味材。
［１７］保水基材、呈味成分および水を含んでなり、喫食中に加圧される際に呈味成分を水と共に放出しうる塊状調味材を準備する工程、および
上記調味材を食品中に混合する工程
を含んでなる、食品の呈味改良方法。
［１８］食品の呈味を強化する方法である、［１７］に記載の方法。
［１９］上記呈味成分が塩味成分を含有する、［１７］または［１８］のいずれかに記載の方法。
［２０］上記塩味成分が食塩である、［１９］に記載の方法。
［２１］食品における塩味成分の量を低減する方法である、［１９］または［２０］に記載の方法。
［２２］保水基材、呈味成分および水を含んでなり、喫食中に加圧される際に呈味成分を水と共に放出しうる塊状調味材を準備する工程、および
前記調味材を食品中に混合する工程
を含んでなる、食品の製造方法。
The present invention includes the following aspects.
[1] Foods containing ingredients
A food product in which at least a part of the ingredients is a bulk seasoning material containing a water-retaining base material, a taste component and water, and which can release the taste component together with water by being pressurized during eating.
[2] The food according to [1], which is frozen fried rice, frozen pilaf, frozen fried noodles, frozen fried udon or frozen champloo.
[3] A lumpy seasoning material containing a water-retaining base material, a taste component and water, which can release the taste component together with water by being pressurized during eating, and is used as a mixture in food.
[4] The seasoning according to [3], wherein the seasoning is solid or semi-solid.
[5] The seasoning according to [3] or [4], wherein the eating is performed in a state where the seasoning is mixed in the food.
[6] The seasoning material according to any one of [3] to [5] for frozen foods.
[7] The seasoning material according to any one of [3] to [6], wherein the amount of the taste component is 1 to 25 parts by weight with respect to 100 parts by weight of the seasoning material.
[8] The seasoning material according to [3] to [7], wherein the taste component is at least one selected from the group consisting of a salty component, a sweet component, a sour component, a bitter component, and an umami component.
[9] The seasoning material according to any one of [3] to [8], wherein the taste component is at least one selected from the group consisting of salt, sugar, pepper, and sodium glutamate.
[10] The seasoning material according to any one of [3] to [9], wherein the water-retaining base material contains a heat-coagulable base material or a porous base material.
[11] The seasoning material according to any one of [3] to [10], wherein the water-retaining base material contains a heat-coagulated product of an egg-derived component or a vegetable protein.
[12] The seasoning material according to any one of [3] to [11], wherein the amount of the water-retaining base material is 55 to 95 parts by weight with respect to 100 parts by weight of the seasoning material.
[13] The seasoning material according to any one of [3] to [12], wherein the amount of water is 60 to 80 parts by weight with respect to 100 parts by weight of the seasoning material.
[14] The seasoning material according to any one of [3] to [13], further comprising a water retention aid.
[15] The seasoning according to [14], wherein the water retention aid is a carbohydrate.
[16] The seasoning according to [14] or [15], wherein the amount of the water retention aid is 10 parts by weight or less with respect to 100 parts by weight of the seasoning.
[17] A step of preparing a massive seasoning material which contains a water-retaining base material, a taste component and water and can release the taste component together with water when pressurized during eating, and the above-mentioned seasoning material in food. A method for improving the taste of food, which comprises a step of mixing with water.
[18] The method according to [17], which is a method for enhancing the taste of food.
[19] The method according to any one of [17] and [18], wherein the taste component contains a salty component.
[20] The method according to [19], wherein the salty component is salt.
[21] The method according to [19] or [20], which is a method for reducing the amount of a salty component in a food.
[22] A step of preparing a massive seasoning material which contains a water-retaining base material, a taste component and water and can release the taste component together with water when pressurized during eating, and the seasoning material in food. A method for producing a food product, which comprises a step of mixing with.
本発明によれば、喫食時における食品に、良好な味わいを保持させることができる。より具体的には、本発明によれば、呈味成分が塊状調味材に含まれていることで、食品の保存中にベース食品成分中に呈味成分が浸透するのを抑制した食品を提供することができる。とりわけ、本発明によれば、電子レンジ等による加熱調理後も、ベース食品成分中に呈味成分が浸透するのを抑制できる。本発明によれば、加熱調理後も、先味、すなわち、口内に入れ１〜４回咀嚼したときに感じる最初の味にアクセントをつけることができる。本発明は、冷凍食品をはじめとする、加熱調理後の食品において、出来たての味を再現する上で有利に利用することができる。また、本発明の調味材によれば、喫食前にはベース食品成分中に呈味成分が浸透するのを抑制する一方で、喫食時には呈味成分を効率的に放出することができる。かかる本発明は、食品に使用される呈味成分の量を低減する上で有利に利用することができる。 According to the present invention, it is possible to make a food at the time of eating retain a good taste. More specifically, according to the present invention, by containing the taste component in the massive seasoning material, it is possible to provide a food in which the taste component is suppressed from permeating into the base food component during storage of the food. can do. In particular, according to the present invention, it is possible to suppress the permeation of the taste component into the base food component even after cooking in a microwave oven or the like. According to the present invention, even after cooking, it is possible to add an accent to the first taste, that is, the first taste that is felt when it is put in the mouth and chewed 1 to 4 times. INDUSTRIAL APPLICABILITY The present invention can be advantageously used in reproducing a freshly prepared taste in foods after cooking, such as frozen foods. Further, according to the seasoning material of the present invention, it is possible to suppress the permeation of the taste component into the base food component before eating, and to efficiently release the taste component at the time of eating. The present invention can be advantageously used in reducing the amount of taste components used in foods.
本発明の一実施態様によれば、保水性基材、呈味成分および水を含んでなり、
喫食中に加圧される際に呈味成分を水と共に放出しうる、食品中に混合して用いるための塊状調味材が提供される。
According to one embodiment of the present invention, it comprises a water-retaining substrate, a taste component and water.
Provided is a lumpy seasoning material for mixing and using in foods, which can release a taste component together with water when pressurized during eating.
本発明の一実施態様によれば、以下に示される確認試験により、塊状調味材が喫食中に加圧される際に呈味成分を水と共に放出するか否かを確認することができる。
確認試験：塊状調味材（０．５ｇ）を２つ折りにしたろ紙上に置き、更に２つ折りにする。次に、塊状調味材を挟んだろ紙をレオメーターを用い、直径３０ｍｍの円形プランジャー（移動速度：６０ｍｍ／分、クリアランス：２ｍｍ）を使用して圧縮荷重をかける。次に、塊状調味材を取り去った後のろ紙の重量を測定する。圧縮荷重を行う前のろ紙重量と塊状調味材を取り去った後のろ紙の重量との差から、呈味成分および水の放出量（以下、「離水量」ともいう。）を算出する。
According to one embodiment of the present invention, it is possible to confirm whether or not the taste component is released together with water when the massive seasoning material is pressurized during eating by the confirmation test shown below.
Confirmation test: Place the bulk seasoning (0.5 g) on the filter paper folded in half, and fold it in half again. Next, a compressive load is applied to the filter paper sandwiching the lump seasoning material using a rheometer and a circular plunger (moving speed: 60 mm / min, clearance: 2 mm) having a diameter of 30 mm. Next, the weight of the filter paper after removing the lumpy seasoning is measured. From the difference between the weight of the filter paper before applying the compressive load and the weight of the filter paper after removing the lumpy seasoning material, the taste component and the amount of water released (hereinafter, also referred to as “water separation amount”) are calculated.
上記確認試験のさらなる詳細は、後述する例１の記載に準じて実施することができる。上記確認試験において、呈味成分の存在は、ろ紙に含浸した水と共に呈味成分が放出されていることは、ろ紙成分をガスクロマトグラフィー分析に供することにより確認することができる。 Further details of the above confirmation test can be carried out according to the description of Example 1 described later. In the above confirmation test, it can be confirmed that the presence of the taste component is released together with the water impregnated in the filter paper by subjecting the filter paper component to gas chromatography analysis.
本発明の一実施態様によれば、塊状調味材をレオメーターを用いて直径３０ｍｍの円形プランジャー（移動速度：６０ｍｍ／分、クリアランス：２ｍｍ）を使用して圧縮荷重をかけた場合の離水量は、塊状調味材１ｇ当たり、好ましくは０．０９〜０．５ｇであり、より好ましくは０．１〜０．３ｇである。
ができる。
According to one embodiment of the present invention, the amount of water separation when a compressive load is applied to the massive seasoning material using a circular plunger (moving speed: 60 mm / min, clearance: 2 mm) having a diameter of 30 mm using a leometer. Is preferably 0.09 to 0.5 g, and more preferably 0.1 to 0.3 g per 1 g of the bulk seasoning material.
Can be done.
本発明の塊状調味材は、好ましくは固形状または半固形状である。具体的な調味材の形状は、型の選択や切断の際の形状設定等により適宜調節することができる。 The bulk seasoning of the present invention is preferably solid or semi-solid. The specific shape of the seasoning material can be appropriately adjusted by selecting a mold, setting the shape at the time of cutting, and the like.
塊状調味材のサイズは、特に限定されないが、調味材の１個当たりの重量は、好ましくは０．０１〜５ｇであり、より好ましくは０．０５〜１ｇである。 The size of the bulk seasoning is not particularly limited, but the weight of each seasoning is preferably 0.01 to 5 g, and more preferably 0.05 to 1 g.
塊状調味材は、好ましくは食品中に混合した状態で喫食がされる。また、好ましい態様によれば、塊状調味材は、食品に塊状調味材を分散するように混合することが好ましい。塊状調味材を食品中に混合することは、食品全体において味を効率的に付与し、出来たての味を再現する上で有利である。 The lumpy seasoning is preferably eaten in a state of being mixed with food. Moreover, according to a preferable embodiment, it is preferable to mix the lumpy seasoning so as to disperse the lumpy seasoning in the food. Mixing the lumpy seasoning material in the food is advantageous in efficiently imparting the taste to the whole food and reproducing the fresh taste.
本発明の一実施態様によれば、食品および塊状調味材の合計量１００重量部に対して、塊状調味材の量は、好ましくは５〜９０重量部であり、より好ましくは１０〜４０重量部である。 According to one embodiment of the present invention, the amount of the lumpy seasoning is preferably 5 to 90 parts by weight, more preferably 10 to 40 parts by weight, based on 100 parts by weight of the total amount of the food and the lumpy seasoning. Is.
本発明において使用される保水性基材は、好ましくは熱凝固性基材または多孔質基材である。 The water-retaining substrate used in the present invention is preferably a thermocoagulable substrate or a porous substrate.
保水性基材が熱凝固性基材である場合、水の蒸発を抑制して効率的に保持する観点から、熱凝固性基材は水が沸点以下の温度で凝固する基材であるが好ましい。熱凝固性基材の凝固温度は、例えば、５０〜９５℃であり、好ましくは６０〜８０℃であり、より好ましくは６５〜７５℃である。 When the water-retaining base material is a heat-coagulable base material, the heat-coagulable base material is preferably a base material that coagulates water at a temperature below the boiling point from the viewpoint of suppressing evaporation of water and efficiently holding the base material. .. The coagulation temperature of the heat-coagulable substrate is, for example, 50 to 95 ° C, preferably 60 to 80 ° C, and more preferably 65 to 75 ° C.
熱凝固性基材としては、原料としては、例えば、カードラン、キサンタンガム等の多糖類や、植物性蛋白質、卵由来成分等の動物性蛋白質含有物が挙げられるが、好ましくは卵由来成分である。また、卵由来成分としては、好ましくは卵（全卵またはその混合物）、卵白、卵黄からなる群から選択されるものであり、より好ましくは卵である。 Examples of the heat-coagulable base material include polysaccharides such as curdlan and xanthan gum, and animal protein-containing substances such as vegetable proteins and egg-derived components, but egg-derived components are preferable. .. The egg-derived component is preferably selected from the group consisting of eggs (whole egg or a mixture thereof), egg white, and egg yolk, and more preferably eggs.
また、保水性基材が多孔質基材である場合、多孔質基材は、水を多量に保持する観点から比較的表面積の大きい基材であることが好ましい。多孔質基材としては、例えば、植物性蛋白質等が挙げられる。 When the water-retaining base material is a porous base material, the porous base material is preferably a base material having a relatively large surface area from the viewpoint of retaining a large amount of water. Examples of the porous substrate include vegetable proteins and the like.
植物性蛋白質としては、好ましくは大豆蛋白質、小麦蛋白質またはえんどう豆蛋白質であり、より好ましくは大豆蛋白質または小麦蛋白質であり、より一層好ましくは大豆蛋白質である。植物性蛋白質の形状は、粒状、フレーク状、顆粒状等のものを使用でき、複数の形状を組み合わせて使用してもよい。外部からの水の捕捉をより効率的に行い得ることから、植物性蛋白質としては、多孔質の粒状大豆蛋白又は多孔質のフレーク状大豆蛋白が好ましく、多孔質の粒状大豆蛋白がより好ましい。 The vegetable protein is preferably soybean protein, wheat protein or pea protein, more preferably soybean protein or wheat protein, and even more preferably soybean protein. The shape of the vegetable protein may be granular, flaky, granular or the like, and a plurality of shapes may be used in combination. As the vegetable protein, a porous granular soy protein or a porous flake-shaped soy protein is preferable, and a porous granular soy protein is more preferable, because water can be captured from the outside more efficiently.
植物性蛋白質は、市販のものを使用することができる。植物性蛋白質の市販品としては、例えば、ニューソイミーＳ１０、ニューソイミーＳ１１、ニューソイミーＳ２０Ｆ、ニューソイミーＳ２１Ｆ、ニューソイミーＳ２１ＭＫＪ、ニューソイミーＳ２２Ｆ、ニューソイミーＳ３１Ｂ、ニューソイミーＳ５０、ニューコミテックスＡ−３０１、ニューコミテックスＡ−３０２、ニューコミテックスＡ−３１８、ニューコミテックスＡ−３２０、ニューコミテックスＡ−３２１Ｓ、ニューコミテックスＡ−４００（それぞれ、日清オイリオグループ株式会社製）等を使用できる。 As the vegetable protein, a commercially available one can be used. Examples of commercially available vegetable proteins include New Soymy S10, New Soymy S11, New Soymy S20F, New Soymy S21F, New Soymy S21MKJ, New Soymy S22F, New Soymy S31B, New Soymy S50, Newcomitex A-301, Newcomitex A-302, and New Comitex A-318, New Comitex A-320, New Comitex A-321S, New Comitex A-400 (each manufactured by Nisshin Oillio Group Co., Ltd.) and the like can be used.
一つの実施態様によれば、保水性基材の量は、好ましくは塊状調味材１００重量部に対して５５〜９５重量部であり、より好ましくは７０〜９５重量部であり、より一層好ましくは７５〜９５重量部である。 According to one embodiment, the amount of the water-retaining substrate is preferably 55 to 95 parts by weight, more preferably 70 to 95 parts by weight, and even more preferably 100 parts by weight of the bulk seasoning. It is 75 to 95 parts by weight.
好ましい実施態様によれば、呈味成分は、塩味成分、甘味成分、酸味成分、苦味成分、うま味成分またはそれらの組み合わせである。好適な呈味成分としては、食塩、砂糖、コショウおよびグルタミン酸ナトリウム等が挙げられる。 According to a preferred embodiment, the taste component is a salty component, a sweet component, a sour component, a bitter component, an umami component, or a combination thereof. Suitable taste components include salt, sugar, pepper, monosodium glutamate and the like.
呈味成分の量は、塊状調味材１００重量部に対して、好ましくは１〜２５重量部であり、より好ましくは１〜８重量部であり、より一層好ましくは３〜６重量部である。 The amount of the taste component is preferably 1 to 25 parts by weight, more preferably 1 to 8 parts by weight, and even more preferably 3 to 6 parts by weight with respect to 100 parts by weight of the bulk seasoning.
塊状調味材は、食品全体における呈味成分の量を低減する観点から好適に使用することができる。食品および塊状調味材における呈味成分の合計量１００重量部に対して、前記塊状材における呈味成分の量は、好ましくは０．１〜１００重量部であり、より好ましくは０．２〜９０重量部であり、より一層好ましくは０．３〜７０重量部である。 The lumpy seasoning material can be suitably used from the viewpoint of reducing the amount of the taste component in the whole food. The amount of the taste component in the bulk material is preferably 0.1 to 100 parts by weight, more preferably 0.2 to 90 parts by weight, based on 100 parts by weight of the total amount of the taste components in the food and the bulk seasoning. It is by weight, and even more preferably 0.3 to 70 parts by weight.
塊状調味材における水の量は、塊状調味材１００重量部に対して、好ましくは６０〜８０重量部であり、より好ましくは６５〜７９重量部であり、より一層好ましくは６７〜７９重量部である。 The amount of water in the lump seasoning is preferably 60 to 80 parts by weight, more preferably 65 to 79 parts by weight, and even more preferably 67 to 79 parts by weight with respect to 100 parts by weight of the lump seasoning. is there.
塊状調味材における水の量は、保水性基材等の原料由来の水と、添加水とを合わせて調整することができる。塊状調味材における添加水の量は、塊状調味材１００重量部に対して、好ましくは０〜８０重量部であり、より好ましくは０〜４０重量部であり、より一層好ましくは１〜３０重量部である。 The amount of water in the lump seasoning material can be adjusted by combining water derived from a raw material such as a water-retaining base material and added water. The amount of added water in the lump seasoning is preferably 0 to 80 parts by weight, more preferably 0 to 40 parts by weight, and even more preferably 1 to 30 parts by weight with respect to 100 parts by weight of the lump seasoning. Is.
一つの実施態様によれば、塊状調味材における保水性助剤は、保水性基材と異なる保水材であり、保水性基材よりも使用量が少ないものとされる。保水性助剤は、一般的に保水の目的で用いられる保水材であれば特に限定されないが、好ましくは糖質であり、より好ましくは生澱粉もしくは加工澱粉（コーン、小麦、馬鈴薯由来澱粉等、各種α化澱粉等）、ジェランガムまたはトレハロース等であり、より一層好ましくは生澱粉またはジェランガム等である。 According to one embodiment, the water-retaining aid in the bulk seasoning is a water-retaining material different from the water-retaining base material, and is used in a smaller amount than the water-retaining base material. The water retention aid is not particularly limited as long as it is a water retention material generally used for the purpose of water retention, but is preferably sugar, and more preferably raw starch or modified starch (corn, wheat, potato-derived starch, etc.). (Various pregelatinized starch, etc.), gellan gum, trehalose, etc., and even more preferably raw starch, gellan gum, etc.
一つの実施態様によれば、保水性助剤の量は、塊状調味材１００重量部に対して、好ましくは１０重量部以下であり、より好ましくは０．１〜１０重量部であり、より一層好ましくは０．５〜５重量部である。 According to one embodiment, the amount of the water retention aid is preferably 10 parts by weight or less, more preferably 0.1 to 10 parts by weight, based on 100 parts by weight of the bulk seasoning. It is preferably 0.5 to 5 parts by weight.
本発明の冷凍食品材料は、保水性基材、呈味物質、水および所望により保水性助剤を混合し、適宜加熱して凝集させることにより得ることができる。 The frozen food material of the present invention can be obtained by mixing a water-retaining base material, a taste substance, water and, if desired, a water-retaining aid, and appropriately heating and aggregating.
上記各成分を混合手法は、特に限定されず、各成分を同時に一緒に混合してもよく、一部の成分を混合した後に他の成分と混合してもよい。混合温度は、均一な混合の観点から、例えば、室温（１０〜２５℃程度）であってもよい。 The method for mixing each of the above components is not particularly limited, and each component may be mixed together at the same time, or a part of the components may be mixed and then mixed with another component. The mixing temperature may be, for example, room temperature (about 10 to 25 ° C.) from the viewpoint of uniform mixing.
また、各成分の混合物を加熱して凝集また凝固させる場合、加熱温度は、保水性基材の性質に応じて適宜決定することができるが、好ましくは９０〜１５０℃であり、より好ましくは９０〜１１０℃である。 When the mixture of each component is heated to coagulate or solidify, the heating temperature can be appropriately determined according to the properties of the water-retaining substrate, but is preferably 90 to 150 ° C., more preferably 90. ~ 110 ° C.
上記加熱時間は、塊状調味材における所望の食感等に応じて適宜決定してよく、冷凍食品材料の歩留まり率（％）（＝「加熱後の冷凍食品材料の重量」／「加熱前の混合物の重量」×１００）を指標として決定することができる。上記加熱は、例えば、歩留まり率が７０〜９５％、好ましくはが８５〜９０％となるまで実施してもよい。 The heating time may be appropriately determined according to the desired texture of the lumpy seasoning, etc., and the yield rate (%) of the frozen food material (= "weight of the frozen food material after heating" / "mixture before heating" Weight ”× 100) can be used as an index. The heating may be carried out, for example, until the yield rate is 70 to 95%, preferably 85 to 90%.
塊状調味材は、好ましくは食品における出来たての味を再現しまたは先味を保持するために用いることができる。出来たての味または先味の有無は、後述する例１に記載の手法により判定することができる。 The lumpy seasoning can preferably be used to reproduce the fresh taste in the food or to retain the pre-taste. The presence or absence of freshly made taste or pre-taste can be determined by the method described in Example 1 described later.
塊状調味材は、食品中に分散ないし局在化させて好適に使用される。ベース食品中に分散ないし局在化させることは、出来たての味または先味を食品全体において保持させる上で好ましい。塊状調味材を食品中に分散させる手法は、特に限定されず、例えば、ほぼ同一のサイズの複数の塊状調味材を食品中に混合する手法等が挙げられる。出来たての味または先味を付与する観点からは、塊状調味材を混合する食品は冷凍食品であることが好ましい。塊状調味材は食品の冷凍後に添加して再度冷凍してもよいが、均一な混合および冷凍工程の効率化の観点からは、冷凍前に食品に添加し、食品中に分散させることが好ましい。 The bulk seasoning is preferably used after being dispersed or localized in food. Dispersing or localizing in the base food is preferable in order to retain the fresh taste or pre-taste throughout the food. The method of dispersing the lumpy seasoning in the food is not particularly limited, and examples thereof include a method of mixing a plurality of lumpy seasonings of substantially the same size in the food. From the viewpoint of imparting a fresh taste or first taste, the food mixed with the lumpy seasoning is preferably a frozen food. The bulk seasoning may be added after freezing the food and then frozen again, but from the viewpoint of uniform mixing and efficiency of the freezing process, it is preferable to add the bulk seasoning to the food before freezing and disperse it in the food.
本発明の一実施態様によれば、食品の冷凍条件は、特に限定されないが、例えば、−２０〜−４０℃の冷凍庫に入れて１〜５時間冷凍してもよい。 According to one embodiment of the present invention, the freezing conditions of the food are not particularly limited, but for example, the food may be placed in a freezer at -20 to -40 ° C and frozen for 1 to 5 hours.
冷凍食品としては、例えば、米飯、炒飯、ピラフ、焼きそば、焼きうどん、ハンバーグ、メンチカツ、コロッケ、唐揚げ、春巻、チャンプルー等が挙げられるが、好ましくは炒飯、ピラフ、焼きそば、焼きうどん、ハンバーグ、メンチカツ、コロッケ、唐揚げ、春巻またはチャンプルーであり、好ましくは炒飯またはピラフである。 Examples of frozen foods include rice, fried rice, pilaf, fried noodles, yaki udon, hamburger, minced meat cutlet, croquette, fried chicken, spring roll, champuru, etc., but fried rice, pilaf, fried noodles, yaki udon, hamburger, minced meat cutlet, etc. Croquette, fried, spring rolls or champuru, preferably fried rice or pilaf.
本発明の冷凍食品の解凍条件は、特に限定されないが、例えば、食品の品温が６０℃〜８０℃になるように５００Ｗの電子レンジで１分〜１０分間加熱してもよい。 The thawing conditions of the frozen food of the present invention are not particularly limited, but for example, the food may be heated in a 500 W microwave oven for 1 minute to 10 minutes so that the product temperature of the food becomes 60 ° C to 80 ° C.
また、本発明の別の態様によれば、保水基材、呈味成分および水を含んでなり、喫食中に加圧される際に呈味成分を水と共に放出しうる塊状調味材を準備する工程、および塊状調味材を食品中に混合する工程
を含んでなる、食品の呈味改良方法が提供される。
Further, according to another aspect of the present invention, a massive seasoning material containing a water-retaining base material, a taste component and water, and capable of releasing the taste component together with water when pressurized during eating is prepared. A method for improving the taste of a food product is provided, which comprises a step and a step of mixing a bulk seasoning material into the food product.
本発明の好ましい態様によれば、塊状調味材は、食品の呈味を強化するために使用することができる。したがって、好ましい態様によれば、上記食品の呈味改良方法は、食品の呈味を強化する方法である。 According to a preferred embodiment of the present invention, the bulk seasoning material can be used to enhance the taste of food. Therefore, according to a preferred embodiment, the method for improving the taste of food is a method for enhancing the taste of food.
また、より好ましい態様によれば、本発明の方法において、呈味成分は塩味成分を含有する。また、より一層好ましい態様によれば、上記塩味成分は食塩である。また、上記方法では、塊状調味材を用いて塩味を強化して塩味成分の必要量を低減してもよい。したがって、さらに好ましい態様によれば、本発明の方法は食品における塩味成分の量を低減する方法である。 Moreover, according to a more preferable embodiment, in the method of the present invention, the taste component contains a salty component. Moreover, according to a further preferable embodiment, the salty component is salt. Further, in the above method, a lumpy seasoning material may be used to enhance the salty taste and reduce the required amount of the salty taste component. Therefore, according to a more preferred embodiment, the method of the present invention is a method of reducing the amount of salty components in foods.
呈味成分が塩味成分である場合、食品および前記調味材における塩味成分の合計量１００重量部に対して塊状調味材における塩味成分の量は、好ましくは０．０３９〜４０重量部であり、より好ましくは０．０８〜３６重量部であり、より一層好ましくは０．１２〜２８重量部である。好ましい態様によれば、上記塩味成分がナトリウムを含有する場合、塊状調味材における塩味成分の量は、ナトリウム換算値とされる。 When the taste component is a salty component, the amount of the salty component in the massive seasoning material is preferably 0.039 to 40 parts by weight, more preferably, with respect to 100 parts by weight of the total amount of the salty component in the food and the seasoning material. It is preferably 0.08 to 36 parts by weight, and even more preferably 0.1 to 28 parts by weight. According to a preferred embodiment, when the salty component contains sodium, the amount of the salty component in the bulk seasoning is taken as a sodium equivalent value.
また、別の態様によれば、保水性基材、呈味成分および水を含んでなり、喫食中に加圧される際に呈味成分を水と共に放出しうる塊状調味材を準備する工程、および塊状調味材を食品中に混合する工程
を含んでなる、食品の製造方法が提供される。
Further, according to another aspect, a step of preparing a massive seasoning material containing a water-retaining base material, a taste component and water, which can release the taste component together with water when pressurized during eating. A method for producing a food product is provided, which comprises the step of mixing the bulk seasoning material into the food product.
本発明の方法は、上記塊状調味材およびそれを用いた食品の記載に準じて実施することができる。 The method of the present invention can be carried out according to the description of the above-mentioned bulk seasoning and foods using the same.
以下、本発明の実施例を説明するが、本発明はこれら実施例に限定されるものではない。 Examples of the present invention will be described below, but the present invention is not limited to these examples.
例１
試験サンプルの製造
塊状調味材を、以下の手法により製造した。
サラダ油を薄く引いたＩＨ対応タマゴヤキ用フライパン（幅８．２×奥行１３．２×深さ２．８ｃｍ）をＩＨ調理機器（ＫＺ−ＰＨ３１、Ｐａｎａｓｏｎｉｃ（株））を中弱の加熱レベルの状態で１００℃になるまで加熱した。次に、卵液をフライパン中に流し込み、歩留り率（＝「加熱後の炒め卵の重量」／「加熱前の卵液の重量」×１００）が８８％になるまで時折反転しながら加熱を行い、シート状の固形物を得た。次に、シート状の固化物を１０ｍｍ角にカットして試験サンプルとして用いた。なお、各試験区において、試験サンプル原液は以下に記載の手順に従い製造した。
Example 1
Production of test sample The bulk seasoning was produced by the following method.
IH-compatible frying pan (width 8.2 x depth 13.2 x depth 2.8 cm) with a thin layer of salad oil is placed on an IH cooking device (KZ-PH31, Panasonic Corporation) at a medium or low heating level. It was heated to 100 ° C. Next, the egg liquid is poured into a frying pan, and heating is performed while occasionally reversing until the yield rate (= "weight of stir-fried egg after heating" / "weight of egg liquid before heating" x 100) is 88%. , A sheet-like solid substance was obtained. Next, the sheet-shaped solidified product was cut into 10 mm squares and used as a test sample. In each test group, the test sample stock solution was produced according to the procedure described below.
試験区１
保水性基材（全卵）を均一に撹拌することにより試験サンプル原液３０ｇを得た。
Test area 1
The water-retaining substrate (whole egg) was uniformly stirred to obtain 30 g of a test sample stock solution.
試験区２
保水性基材２８．７ｇ、食塩１．５ｇおよび保水性助剤（澱粉；スタビローズ１０００、松谷化学工業株式会社）１．３ｇを均一に撹拌することにより試験サンプル原液を得た。
Test area 2
A test sample stock solution was obtained by uniformly stirring 28.7 g of a water-retaining base material, 1.5 g of salt, and 1.3 g of a water-retaining aid (starch; Stabilose 1000, Matsutani Chemical Industry Co., Ltd.).
試験区３
保水性基材（全卵）２８．４ｇ、食塩１．５ｇ、水１．５ｇおよび保水性助剤（澱粉；スタビローズ１０００、松谷化学工業株式会社）０．１ｇを均一に撹拌した。
Test area 3
28.4 g of a water-retaining base material (whole egg), 1.5 g of salt, 1.5 g of water and 0.1 g of a water-retaining aid (starch; Stabilose 1000, Matsutani Chemical Industry Co., Ltd.) were uniformly stirred.
試験区４
保水性基材（全卵）２３．３ｇ、食塩１．５ｇ、水６．５ｇおよび保水性助剤（澱粉；スタビローズ１０００、松谷化学工業株式会社）０．１ｇを均一に撹拌した。
Test area 4
23.3 g of a water-retaining base material (whole egg), 1.5 g of salt, 6.5 g of water and 0.1 g of a water-retaining aid (starch; Stabilose 1000, Matsutani Chemical Industry Co., Ltd.) were uniformly stirred.
冷凍炒飯の製造
ＩＨ対応フライパン（直径２６×深さ５ｃｍ）にサラダ油を１０ｇを入れ、強の加熱レベルの状態で油が２００℃になるまで加温した。加温が終わったら炊飯した米１８０ｇを入れ９０秒間炒めた。さらに、試験サンプルと呈味成分をフライパンに入れて３０秒間炒めた。
冷凍炒飯における呈味成分（食塩総量１．５ｇ）、およびその他の成分の使用量の合計は、各試験区で同一となるように調整した。得られた炒飯をドライアイスを用いてバラ凍結して冷凍炒飯を得た。
Production of frozen fried rice 10 g of salad oil was placed in an IH-compatible frying pan (diameter 26 x depth 5 cm) and heated to 200 ° C. at a strong heating level. After heating, 180 g of cooked rice was added and fried for 90 seconds. Further, the test sample and the taste component were placed in a frying pan and fried for 30 seconds.
The total amount of the taste component (total amount of salt 1.5 g) and other components used in the frozen fried rice was adjusted to be the same in each test group. The obtained fried rice was frozen in pieces using dry ice to obtain frozen fried rice.
解凍
電子レンジを用いて冷凍炒飯中の試験サンプルの温度が７０℃まで達温するまで加熱解凍を行った。
Thawing Using a microwave oven, the test sample in the frozen fried rice was thawed by heating until the temperature reached 70 ° C.
官能評価
試験区１〜３について、専門パネル４名により先味の官能評価を行った。具体的には、以下の基準従い、炒飯の先味を１．０点〜６．０点の間で、０．５点きざみで点数を付けた。なお、試験区１を１．０点とした。
For the sensory evaluation test groups 1 to 3, the sensory evaluation of the taste was performed by four expert panels. Specifically, the fried rice was scored in 0.5-point increments between 1.0 and 6.0 points according to the following criteria. The test group 1 was set to 1.0 point.
１．０点 先味をほとんど感じない
２．０点 先味を僅かに感じる
３．０点 先味を感じる
４．０点 先味をやや強く感じる
５．０点 先味を強く感じる
６．０点 先味をとても強く感じる
1.0 points I feel almost no taste 2.0 points I feel a little taste 3.0 points I feel a taste 4.0 points I feel a little strong 5.0 points I feel a strong taste 6.0 I feel the taste very strongly
離水量の測定
解凍後の炒飯から試験サンプルを２〜３片（約０．５ｇ）取り出し、２つ折りにしたろ紙（ＦＩＬＴＥＲ ＰＡＰＥＲ ５Ａ ９０ｍｍ、東洋濾紙（株））の上に置き、更に２つ折りにした。試験サンプルを挟んだろ紙をレオメーター（ＣＲ−５００ＤＸ、（株）サン科学）を用い、直径３０ｍｍの円形プランジャー（移動速度：６０ｍｍ／分、クリアランス：２ｍｍ）を使用して圧縮荷重をかけた。ろ紙から試験サンプルを取り去った後のろ紙の重さを測定し、卵からの離水量を測定した。
Measurement of water separation amount Take out 2-3 pieces (about 0.5 g) of the test sample from the fried rice after thawing, place it on a filter paper (FILTER PAPER 5A 90 mm, Toyo Filter Paper Co., Ltd.) folded in half, and fold it in half. did. A compressive load was applied to the filter paper sandwiching the test sample using a rheometer (CR-500DX, Sun Scientific Co., Ltd.) and a circular plunger (moving speed: 60 mm / min, clearance: 2 mm) with a diameter of 30 mm. .. The weight of the filter paper after removing the test sample from the filter paper was measured, and the amount of water separated from the eggs was measured.
結果は、表１に示される通りであった。特に試験区２〜４では、複数のパネラー（４名）より、「出来たての炒飯の味が再現されていた」とのコメントがあった。 The results were as shown in Table 1. In particular, in the test plots 2 to 4, multiple panelists (4 people) commented that "the taste of freshly made fried rice was reproduced."
例２
試験区３において用いられる保水性助剤を変更する以外、例１と同様の試験を行った（試験区５〜１１）。試験区５〜１１で使用された保水性助剤の分子量は以下の通りであった。
試験区５：生澱粉（米由来）（ファインスノウ、上越スターチ株式会社）
試験区６：生澱粉（小麦由来）（小麦澱粉、三和澱粉工業株式会社）
）
試験区７：生澱粉（コーン由来）（コーンスターチＹ、株式会社ＪＴオイルミルズ）
試験区８：酢酸澱粉（銀鱗、グリコ栄養食品株式会社）
試験区９：ヒドロキシプロピルリン酸架橋澱粉（てんじん３００、王子コーンスターチ株式会社）
試験区１０：ジュランガム（ケルコゲル、ＤＳＰ五協フード＆ケミカル株式会社）
試験区１１：糖（トレハロース、株式会社林原）
Example 2
The same test as in Example 1 was performed except that the water retention aid used in Test Group 3 was changed (Test Group 5 to 11). The molecular weights of the water retention aids used in Test Groups 5-11 were as follows.
Test group 5: Raw starch (derived from rice) (Fine Snow, Joetsu Starch Co., Ltd.)
Test group 6: Raw starch (derived from wheat) (wheat starch, Sanwa Cornstarch Co., Ltd.)
)
Test group 7: Raw starch (derived from corn) (Cornstarch Y, JT Oil Mills, Inc.)
Test group 8: Starch acetate (silver scale, Glico Foods Co., Ltd.)
Test Group 9: Hydroxypropyl Phosphate Crosslinked Starch (Tenjin 300, Oji Corn Starch Co., Ltd.)
Test area 10: Julangum (Kelcogel, DSP Gokyo Food & Chemical Co., Ltd.)
Test group 11: Sugar (trehalose, Hayashibara Co., Ltd.)
保水性助剤および結果は、表２に示される通りであった。
例３
試験区１２では、試験区３において用いられる全卵を卵白に変更する以外、例１と同様の試験を行った。なお、官能評価では、試験区１において用いられる全卵を卵白に変更して調製した試験サンプルの結果を１．０点とした。
Example 3
In the test group 12, the same test as in Example 1 was performed except that the whole egg used in the test group 3 was changed to egg white. In the sensory evaluation, the result of the test sample prepared by changing the whole egg used in the test group 1 to egg white was set to 1.0 point.
結果は、表３に示される通りであった。
例４
試験区１３では、試験区３において用いられる全卵を植物性蛋白質（ニューソイミーＮ ２０ＷＡＣ、日清オイリオグループ（株）；蛋白質含有率１００％）に変更する以外、例１と同様の試験を行った。なお、官能評価では、試験区１において用いられる全卵を上記植物性蛋白質に変更して調製した試験サンプルの結果を１．０点とした。
Example 4
In Test Group 13, the same test as in Example 1 was carried out except that the whole egg used in Test Group 3 was changed to a vegetable protein (New Soimi N 20WAC, Nisshin Oillio Group Co., Ltd .; protein content 100%). .. In the sensory evaluation, the result of the test sample prepared by changing the whole egg used in the test group 1 to the above vegetable protein was set to 1.0 point.
結果は、表４に示される通りであった。
例５
食塩に代えて上白糖（カップ印上白糖、日新製糖(株)）呈味成分として用い、表６に示される配合に従い例１と同様にして試験サンプルを調製し、官能評価（専門パネル４名）および離水量の測定を行った。この官能評価では、上白糖３．０ｇをそのまま喫食する場合と比較して先味を感じる場合を「○」、先味を感じない場合を「×」とした。
Example 5
Instead of salt, white sugar (cup brand white sugar, Nissin Sugar Co., Ltd.) was used as a taste component, and a test sample was prepared in the same manner as in Example 1 according to the formulation shown in Table 6, and sensory evaluation (specialized panel 4). Name) and the amount of water separation were measured. In this sensory evaluation, the case where the taste was felt was "○" and the case where the taste was not felt was "x" as compared with the case where 3.0 g of white sugar was eaten as it was.
結果は、表５に示される通りであった。
例６
試験サンプル原液の組成を変更する以外、例１と同様の試験を行い、試験サンプル中の水分量、離水量と官能評価との関係を検証した。
Example 6
The same test as in Example 1 was carried out except that the composition of the test sample stock solution was changed, and the relationship between the water content and water separation amount in the test sample and the sensory evaluation was verified.
なお、保水性基材を構成する全卵に当初から含まれる水分は、約７６．１％（日本食品標準成分表２０１５年度版（七訂））である。また、いずれの試験区でも加熱歩留りは８８％となるように加熱した。この情報に基づき、表６では、試験サンプル全量に対する総水分割合（％）を算出した。
試験サンプル原液の組成および結果は、表６に示される通りであった。
The water content of the whole egg constituting the water-retaining base material from the beginning is about 76.1% (Standard Tables of Food Composition in Japan 2015 (7th edition)). In addition, heating was performed so that the heating yield was 88% in all the test plots. Based on this information, in Table 6, the total water content (%) with respect to the total amount of the test sample was calculated.
The composition and results of the test sample stock solution were as shown in Table 6.
例７
試験サンプル原液の組成を変更する以外、例１と同様の試験を行い、試験サンプル中の呈味成分量と、官能評価の関係を検証した。なお、この官能評価（専門パネル４名）では、先味を感じる場合を「○」、先味を感じない場合を「×」とした。
Example 7
The same test as in Example 1 was performed except that the composition of the test sample stock solution was changed, and the relationship between the amount of taste component in the test sample and the sensory evaluation was verified. In this sensory evaluation (4 specialized panels), the case where the taste was felt was evaluated as "○", and the case where the taste was not felt was evaluated as "x".
結果は、表７に示される通りであった。なお、表７に示していないが、試験サンプル中の配合比率として、呈味成分を２０．７％まで増量できることを確認した。
例８
試験サンプル原液の組成を変更する以外、例１と同様の試験を行い、試験サンプル中の保水性助剤と、離水量および官能評価の関係を検証した。
試験サンプル原液の組成および結果は、表７に示される通りであった。
Example 8
The same test as in Example 1 was performed except that the composition of the test sample stock solution was changed, and the relationship between the water retention aid in the test sample, the amount of water separation, and the sensory evaluation was verified.
The composition and results of the test sample stock solution were as shown in Table 7.
本発明によれば、電子レンジ等による加熱調理後も、良好な先味を保持しうる冷凍食品を提供することができる。 According to the present invention, it is possible to provide a frozen food that can maintain a good taste even after cooking in a microwave oven or the like.
Claims (22)
前記具材の少なくとも一部が、保水性基材、呈味成分および水を含んでなり、喫食中に加圧されることによって呈味成分を水と共に放出しうる塊状調味材である、食品。 It ’s a food with ingredients,
A food product in which at least a part of the ingredients contains a water-retaining base material, a taste component, and water, and is a massive seasoning material capable of releasing the taste component together with water by being pressurized during eating.
前記調味材を食品中に混合する工程
を含んでなる、食品の呈味改良方法。 A step of preparing a massive seasoning material which contains a water-retaining base material, a taste component and water and can release the taste component together with water by being pressurized during eating, and mixing the seasoning material in a food product. A method for improving the taste of food, which comprises a process.
前記調味材を食品中に混合する工程
を含んでなる、食品の製造方法。 A step of preparing a lumpy seasoning which contains a water-retaining base material, a taste component and water and can release the taste component together with water by being pressurized during eating, and mixing the seasoning into food. A method for producing a food product, which comprises a process.
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| JPS52143250A (en) * | 1976-05-26 | 1977-11-29 | Toshin Giken Kk | Method of producing granular food and apparatus therefor and said food itself |
| JP2004147536A (en) * | 2002-10-29 | 2004-05-27 | Sanei Gen Ffi Inc | Coagulated albumen-like composition |
| WO2015108142A1 (en) * | 2014-01-16 | 2015-07-23 | 不二製油株式会社 | Shrimp meat substitute and process for producing same |
| JP2016192956A (en) * | 2015-04-01 | 2016-11-17 | 日清食品ホールディングス株式会社 | Method for producing scrambled eggs for frozen food, and scrambled eggs for frozen food |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS52143250A (en) * | 1976-05-26 | 1977-11-29 | Toshin Giken Kk | Method of producing granular food and apparatus therefor and said food itself |
| JP2004147536A (en) * | 2002-10-29 | 2004-05-27 | Sanei Gen Ffi Inc | Coagulated albumen-like composition |
| WO2015108142A1 (en) * | 2014-01-16 | 2015-07-23 | 不二製油株式会社 | Shrimp meat substitute and process for producing same |
| JP2016192956A (en) * | 2015-04-01 | 2016-11-17 | 日清食品ホールディングス株式会社 | Method for producing scrambled eggs for frozen food, and scrambled eggs for frozen food |
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