JP2024073885A - Liquid seasoning containing starch - Google Patents
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- 229920002472 Starch Polymers 0.000 title claims abstract description 91
- 235000019698 starch Nutrition 0.000 title claims abstract description 90
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 57
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Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
【課題】レトルト処理のような高温加熱処理を受けた後にも、適度な艶のある良好な外観と、固形食材に対する良好な付着性を有する液状調味料を提供すること。【解決手段】全質量中に下記澱粉Ａ及び澱粉Ｂを合計質量で１～１０質量％含有し、澱粉Ａと澱粉Ｂとの質量比（澱粉Ａ：澱粉Ｂ）が９：１～１：１である、液状調味料。澱粉Ａ：ＲＶＡピーク粘度が１０００～２０００ｍＰａ・Ｓであり且つブレークダウンが５００ｍＰａ・Ｓ未満である澱粉澱粉Ｂ：ＲＶＡピーク粘度が１０００ｍＰａ・Ｓ以上であり且つブレークダウンが５００ｍＰａ・Ｓ以上である澱粉【選択図】なし[Problem] To provide a liquid seasoning that has a good appearance with a moderate luster and good adhesion to solid food ingredients even after high-temperature heat treatment such as retort treatment. [Solution] A liquid seasoning that contains the following starch A and starch B in a total mass of 1 to 10% by mass, and the mass ratio of starch A to starch B (starch A:starch B) is 9:1 to 1:1. Starch A: a starch having an RVA peak viscosity of 1000 to 2000 mPa·S and a breakdown of less than 500 mPa·S Starch B: a starch having an RVA peak viscosity of 1000 mPa·S or more and a breakdown of 500 mPa·S or more [Selected Figure] None
Description
本発明は、麺類やご飯類などの固形食材とともに食すのに適した液状調味料に関し、詳細には、艶のある優れた外観を有し、固形食材に対する付着性にも優れる液状調味料に関する。 The present invention relates to a liquid seasoning suitable for eating with solid food ingredients such as noodles and rice, and more specifically, to a liquid seasoning that has a glossy and excellent appearance and excellent adhesion to solid food ingredients.
液状調味料は、スープのように単独で喫食する場合と、他の固形食材に付着させて喫食する場合とがあり、両者の間では好ましい物性が異なる場合が多い。例えば前者では、比較的流動性を高くして口当たりを良好にするように調理され、一方、後者では、付着性を高めるために比較的流動性を低く、また、たれ落ちにくいよう粘着性を高くするよう調理される。後者において、固形食材に対する付着性を高めるため、澱粉質食品や増粘剤を用いて液状調味料に粘性を付与することもよく行われている。しかしながら、澱粉質食品や増粘剤を用いると、得られる液状調味料は、べたついた口当たりになる場合や、乾いたような艶の無い外観になるか又は逆にぎらついた過度に艶々した外観になる場合が多い。 Liquid seasonings may be consumed alone, such as in soup, or attached to other solid ingredients, and the preferred physical properties of the two often differ. For example, in the former case, they are cooked to have a relatively high fluidity and a good mouthfeel, while in the latter case, they are cooked to have a relatively low fluidity to increase adhesion and to be sticky to prevent dripping. In the latter case, starchy foods and thickeners are often used to give the liquid seasoning viscosity to increase adhesion to solid ingredients. However, when starchy foods and thickeners are used, the resulting liquid seasoning often has a sticky mouthfeel and a dry, lackluster appearance, or conversely, an overly shiny, glossy appearance.
また、調理後すぐに喫食される液状調味料では問題とならないが、常温で流通される液状調味料は、通常、製造後に喫食されるまでの間に微生物によって変敗しないよう、容器に充填して密封後に、レトルト処理などの高温での加熱処理が施されている。しかしながら、このような高温加熱処理によって、液状調味料の物性が変化してしまう場合があり、製造直後に得られていた固形具材に対する付着性や口当たり等の性質が、喫食する際には喪失している場合も少なくなかった。 This is not an issue with liquid seasonings that are consumed immediately after cooking, but liquid seasonings that are distributed at room temperature are usually filled into containers, sealed, and then subjected to high-temperature heating, such as retort processing, to prevent spoilage by microorganisms between production and consumption. However, such high-temperature heating can change the physical properties of the liquid seasoning, and in many cases the properties such as adhesion to solid ingredients and mouthfeel that were obtained immediately after production are lost by the time the liquid seasoning is consumed.
特許文献１には、湿熱処理小麦粉および油脂を含むパスタソース用ルウと、さらにα化澱粉を含むパスタソース用ルウが記載され、このルウを用いてソースを製造すると、粉っぽさが低減しており、さらにパスタに対するソースののりが良いことが記載されている。特許文献２には、ソース全量に対して５～１５質量％の粉末状の種実類を含むレトルト用ソースが記載され、このソースは喫食時における米飯や麺への絡みが良好であることが記載されている。 Patent Document 1 describes a pasta sauce roux that contains moist heat-treated wheat flour and fats and oils, and a pasta sauce roux that further contains pregelatinized starch, and describes that when this roux is used to produce a sauce, the powdery texture is reduced and the sauce spreads well on pasta. Patent Document 2 describes a retort sauce that contains 5-15% by mass of powdered nuts and seeds relative to the total amount of the sauce, and describes that this sauce spreads well on rice and noodles when eaten.
本発明の課題は、レトルト処理のような高温加熱処理を受けた後にも、適度な艶のある良好な外観と、固形食材に対する良好な付着性を有する液状調味料を提供することである。 The objective of the present invention is to provide a liquid seasoning that has a good appearance with a moderate gloss and good adhesion to solid food ingredients even after high-temperature heat treatment such as retort processing.
本発明は、全質量中に下記澱粉Ａ及び澱粉Ｂを合計質量で１～１０質量％含有し、澱粉Ａと澱粉Ｂとの質量比（澱粉Ａ：澱粉Ｂ）が９：１～１：１である、液状調味料である。
澱粉Ａ：ＲＶＡピーク粘度が１０００～２０００ｍＰａ・Ｓであり且つブレークダウンが５００ｍＰａ・Ｓ未満である澱粉
澱粉Ｂ：ＲＶＡピーク粘度が１０００ｍＰａ・Ｓ以上であり且つブレークダウンが５００ｍＰａ・Ｓ以上である澱粉
The present invention is a liquid seasoning containing the following starch A and starch B in a total mass of 1 to 10% by mass, and the mass ratio of starch A to starch B (starch A:starch B) is 9:1 to 1:1.
Starch A: Starch having an RVA peak viscosity of 1000 to 2000 mPa·S and a breakdown of less than 500 mPa·S. Starch B: Starch having an RVA peak viscosity of 1000 mPa·S or more and a breakdown of 500 mPa·S or more.
本発明によれば、レトルト処理のような高温加熱処理を受けた後にも、適度な艶のある良好な外観と、固形食材に対する良好な付着性を有する液状調味料を提供することができる。 The present invention provides a liquid seasoning that has a good appearance with a moderate gloss and good adhesion to solid ingredients, even after high-temperature heating such as retort processing.
本発明の液状調味料は、澱粉Ａ及び澱粉Ｂの２種の澱粉を含有する。一般的に澱粉は、水に懸濁して加熱すると、溶解（膨潤）するとともに粘性を示すようになる。本発明で用いる澱粉Ａ及び澱粉Ｂは、それぞれ、加熱した際の粘性の挙動が異なる。 The liquid seasoning of the present invention contains two types of starch, starch A and starch B. Generally, when starch is suspended in water and heated, it dissolves (swells) and becomes viscous. Starch A and starch B used in the present invention each exhibit different viscosity behavior when heated.
澱粉は、常温では水に溶解せず懸濁する。澱粉の懸濁液は低粘度である。澱粉懸濁液の加熱時の粘度変化を測定する装置として、ラピッドビスコアナライザー（迅速粘度測定装置；略称「ＲＶＡ」）が知られている。ＲＶＡを用いた測定法では、一定の濃度に懸濁した澱粉懸濁液を徐々に加熱して粘度を測定する。澱粉懸濁液を加熱すると、澱粉粒がα化して吸水・膨潤し、澱粉懸濁液の粘度が上昇する。やがて最高粘度（ＲＶＡピーク粘度）を示した後、澱粉粒が崩壊することで粘度は減少する。このＲＶＡピーク粘度と、その後のＲＶＡ最低粘度との差をブレークダウンという。ＲＶＡ最低粘度は、ＲＶＡピーク粘度を示した後、澱粉懸濁液を降温させたときの最低粘度である。 At room temperature, starch does not dissolve in water but remains suspended. Starch suspensions have a low viscosity. A rapid viscoanalyzer (rapid viscosity measuring device; abbreviated as "RVA") is known as a device for measuring the change in viscosity of a starch suspension when heated. In a measurement method using an RVA, a starch suspension suspended at a certain concentration is gradually heated and the viscosity is measured. When a starch suspension is heated, the starch granules are gelatinized, absorb water, and swell, increasing the viscosity of the starch suspension. After reaching a maximum viscosity (RVA peak viscosity), the viscosity decreases as the starch granules break down. The difference between this RVA peak viscosity and the subsequent RVA minimum viscosity is called the breakdown. The RVA minimum viscosity is the minimum viscosity when the starch suspension is cooled after reaching the RVA peak viscosity.
本発明の液状調味料に用いる澱粉Ａは、ＲＶＡピーク粘度が１０００～２０００ｍＰａ・Ｓ、好ましくは１０００～１５００ｍＰａ・Ｓであり、また、ブレークダウンが５００ｍＰａ・Ｓ未満、好ましくは３００ｍＰａ・Ｓ未満である。ブレークダウンが小さいことは、ＲＶＡピーク粘度とＲＶＡ最低粘度との差が小さいことを意味し、澱粉Ａのブレークダウンは小さいほど好ましいが、一般的に、ブレークダウンは小さくても１００ｍＰａ・Ｓ程度はある。 Starch A used in the liquid seasoning of the present invention has an RVA peak viscosity of 1000 to 2000 mPa·S, preferably 1000 to 1500 mPa·S, and a breakdown of less than 500 mPa·S, preferably less than 300 mPa·S. A small breakdown means that the difference between the RVA peak viscosity and the RVA minimum viscosity is small, and the smaller the breakdown of starch A, the more preferable, but generally the breakdown is at least about 100 mPa·S.
また、本発明の液状調味料に用いる澱粉Ｂは、ＲＶＡピーク粘度が１０００ｍＰａ・Ｓ以上、好ましくは１０００～１５００ｍＰａ・Ｓであり、また、ブレークダウンが５００ｍＰａ・Ｓ以上、好ましくは６００ｍＰａ・Ｓ以上である。ブレークダウンが大きいことは、ＲＶＡピーク粘度とＲＶＡ最低粘度との差が大きいことを意味し、澱粉Ｂのブレークダウンは大きいほど好ましいが、一般的に、ブレークダウンは大きくても１０００ｍＰａ・Ｓ程度である。 Starch B used in the liquid seasoning of the present invention has an RVA peak viscosity of 1000 mPa·S or more, preferably 1000 to 1500 mPa·S, and a breakdown of 500 mPa·S or more, preferably 600 mPa·S or more. A large breakdown means a large difference between the RVA peak viscosity and the RVA minimum viscosity, and the larger the breakdown of starch B, the better, but generally the breakdown is at most about 1000 mPa·S.
ＲＶＡピーク粘度及びブレークダウンは、例えばニューポートサンエンティフィック社製ラピッドビスコアナライザーを用い、次のようにして測定される。
（ＲＶＡピーク粘度及びブレークダウンの測定方法）
ラピッドビスコアナライザーに付属するアルミ缶（測定対象物の収容容器）に、澱粉を固形分量として１．５ｇ（例えば水分含量１４質量％の澱粉の場合１．７４ｇ）を入れ、蒸留水を加えて２５ｇにし、６質量％の澱粉懸濁液にした後、さらにパドル（攪拌子）を入れ、タワーにセットする。そして、アルミ缶内のパドルを回転数１６０ｒｐｍ／ｍｉｎで回転させながら、該アルミ缶を加熱してその内容物（澱粉懸濁液）の温度を上昇・下降させつつ該内容物の粘度を測定する。このときのアルミ缶内容物の加温・降温条件は以下の通りである：はじめにアルミ缶内容物の品温を５０℃で１分間保持した後、７分３０秒をかけて９５℃まで昇温させ、同温度で５分間保持し、次いで７分３０秒をかけて５０℃まで降温した後、同温度で２分間保持する。このようにしてアルミ缶を加熱・降温した際の内容物の粘度曲線を得て、該粘度曲線に基づいて、粘度上昇後の最高粘度を「ＲＶＡピーク粘度」、降温時の最低粘度を「ＲＶＡ最低粘度」として求める。ブレークダウンは、「ＲＶＡピーク粘度－ＲＶＡ最低粘度」により算出する。
The RVA peak viscosity and breakdown are measured, for example, using a Rapid Viscoanalyzer manufactured by Newport Santific Co., as follows.
(Method of Measuring RVA Peak Viscosity and Breakdown)
1.5 g of starch (for example, 1.74 g in the case of starch with a water content of 14% by mass) is placed in an aluminum can (container for the measurement target) attached to the Rapid Visco Analyzer, and distilled water is added to make 25 g to prepare a 6% by mass starch suspension. A paddle (stirrer) is then placed in the can and set in the tower. Then, while rotating the paddle in the aluminum can at a rotation speed of 160 rpm/min, the aluminum can is heated to raise and lower the temperature of the contents (starch suspension) while measuring the viscosity of the contents. The heating and lowering conditions for the aluminum can contents at this time are as follows: first, the product temperature of the aluminum can contents is kept at 50°C for 1 minute, then it is heated to 95°C over 7 minutes and 30 seconds, and kept at the same temperature for 5 minutes, then it is cooled to 50°C over 7 minutes and 30 seconds, and kept at the same temperature for 2 minutes. In this way, a viscosity curve of the content when the aluminum can is heated and cooled is obtained, and based on the viscosity curve, the maximum viscosity after the viscosity increase is determined as the "RVA peak viscosity" and the minimum viscosity when the temperature is decreased is determined as the "RVA minimum viscosity." The breakdown is calculated by "RVA peak viscosity - RVA minimum viscosity."
本発明の液状調味料に用いる澱粉Ａ及び澱粉Ｂは、市販されている澱粉の中から、ＲＶＡを用いて前記の測定方法により粘度を測定して、適宜選択することができる。また、特開２０１４－７０６４３号公報に記載の技術等の公知の技術を参考にして、市販の澱粉を原料にしてＲＶＡピーク粘度及びブレークダウンがそれぞれ前記の範囲となるように調節して用いてもよい。 Starch A and starch B used in the liquid seasoning of the present invention can be appropriately selected from commercially available starches by measuring the viscosity using RVA according to the above-mentioned measurement method. In addition, by referring to known techniques such as the technique described in JP 2014-70643 A, commercially available starch may be used as a raw material and adjusted so that the RVA peak viscosity and breakdown are within the above-mentioned ranges.
本発明の液状調味料に用いる澱粉Ａ及び澱粉Ｂとしては、前述のＲＶＡピーク粘度及びブレークダウンを有し且つ食用に用いることができる澱粉であれば、特に制限なく使用することができる。そのような澱粉としては、例えば、タピオカ澱粉、ワキシータピオカ澱粉、馬鈴薯澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ等の未加工澱粉、及びこれらの未化工澱粉に、アセチル化、ヒドロキシプロピル化、エーテル化、架橋、酸化、α化等の加工を施した加工澱粉が挙げられ、これらの２つ以上を組み合わせて用いてもよい。 As the starch A and starch B used in the liquid seasoning of the present invention, there are no particular limitations as long as they have the above-mentioned RVA peak viscosity and breakdown and are edible. Examples of such starches include unmodified starches such as tapioca starch, waxy tapioca starch, potato starch, wheat starch, corn starch, and waxy corn starch, as well as processed starches obtained by subjecting these unmodified starches to processing such as acetylation, hydroxypropylation, etherification, cross-linking, oxidation, and gelatinization, and two or more of these may be used in combination.
以上の中でも、澱粉Ａとしては、タピオカ澱粉及びアセチル化タピオカ澱粉から選択される１種以上を用いることが好ましく、澱粉Ｂとしては、もち種（一般に「ワキシー種」とも呼ばれる）の澱粉、特にもち種の未加工澱粉、例えばワキシータピオカ澱粉やワキシーコーンスターチ等から選択される１種以上を用いるのが好ましい。本発明において、もち種は、澱粉中に含まれるアミロース含有量が好ましくは５質量％未満のものをいう。 Among the above, it is preferable to use one or more types selected from tapioca starch and acetylated tapioca starch as starch A, and it is preferable to use one or more types selected from glutinous rice starch (generally also called "waxy rice"), particularly unprocessed glutinous rice starch, such as waxy tapioca starch and waxy corn starch, as starch A. In the present invention, the glutinous rice refers to starch having an amylose content of preferably less than 5% by mass.
本発明の液状調味料は、澱粉Ａ及び澱粉Ｂを、液状調味料の全質量中、合計質量で１～１０質量％、好ましくは２～８質量％、より好ましくは３～６質量％含有する。澱粉Ａ及び澱粉Ｂの合計含有量が少なすぎると、液状調味料の付着性が低下する場合があり、逆に多すぎると、液状調味料の艶が低下する場合がある。 The liquid seasoning of the present invention contains starch A and starch B in a combined amount of 1 to 10% by mass, preferably 2 to 8% by mass, and more preferably 3 to 6% by mass, based on the total mass of the liquid seasoning. If the combined content of starch A and starch B is too low, the adhesiveness of the liquid seasoning may decrease, and conversely, if it is too high, the gloss of the liquid seasoning may decrease.
また、液状調味料の艶を照りすぎず適度なものとする観点から、澱粉Ａを澱粉Ｂと比較して同量であるか多量に配合することが好ましい。液状調味料中の澱粉Ａと澱粉Ｂとの質量比（澱粉Ａ：澱粉Ｂ）は、９：１～１：１、好ましくは７：１～２：１である。 In order to ensure that the liquid seasoning has an appropriate luster without being too shiny, it is preferable to blend starch A in an equal or larger amount than starch B. The mass ratio of starch A to starch B in the liquid seasoning (starch A:starch B) is 9:1 to 1:1, preferably 7:1 to 2:1.
本発明の液状調味料は、前記澱粉Ａ及び澱粉Ｂに加えて、典型的には、水（水分）を含有する。水の含有量は、液状調味料の食味食感や製造効率の向上等の観点から、液状調味料の全質量に対して、好ましくは５０～８５質量％、より好ましくは６０～８０質量％である。 The liquid seasoning of the present invention typically contains water (moisture) in addition to the starch A and starch B. From the viewpoint of improving the taste and texture of the liquid seasoning and production efficiency, the water content is preferably 50 to 85% by mass, more preferably 60 to 80% by mass, based on the total mass of the liquid seasoning.
本発明の液状調味料は、澱粉Ａ、澱粉Ｂ及び水に加えて更に、他の成分を含有してもよい。他の成分としては、例えば、小麦粉、大麦粉、米粉等の穀粉；澱粉Ａ、澱粉Ｂ以外の澱粉；糖類；牛乳、生クリーム、チーズ等の乳製品；卵；油脂類；蛋白質；砂糖、塩、しょうゆ、酢等の調味料；ブイヨン、コンソメ等の出汁類；香料、香辛料、酸味料、安定剤、着色料、乳化剤、増粘剤等が挙げられ、液状調味料の種類、用途等に応じて、これらの１種を単独で又は２種以上を組み合わせて用いることができる。 The liquid seasoning of the present invention may further contain other ingredients in addition to starch A, starch B and water. Examples of other ingredients include flours such as wheat flour, barley flour, rice flour, etc.; starches other than starch A and starch B; sugars; dairy products such as milk, fresh cream, cheese, etc.; eggs; oils and fats; proteins; seasonings such as sugar, salt, soy sauce, vinegar, etc.; soup stocks such as bouillon and consommé; flavorings, spices, acidulants, stabilizers, colorants, emulsifiers, thickeners, etc., and these can be used alone or in combination of two or more depending on the type and purpose of the liquid seasoning.
本発明の液状調味料は、澱粉Ａ及び澱粉Ｂを特定量且つ特定比で含有するほかは、通常の液状調味料と同様である。本発明の液状調味料は、その種類にも特に制限はなく、クリームソース、ホワイトソース、トマトソース、ミートソース、カレーソース、和風ソース、つゆ、たれ等であり得る。尚、本発明でいう「液状」とは、常温常圧下にて液状乃至ペースト状であり流動性を持つことを意味する。 The liquid seasoning of the present invention is similar to a normal liquid seasoning, except that it contains starch A and starch B in specific amounts and in a specific ratio. The liquid seasoning of the present invention is not particularly limited in type, and may be cream sauce, white sauce, tomato sauce, meat sauce, curry sauce, Japanese-style sauce, soup, sauce, etc. In addition, "liquid" in the present invention means that it is liquid or paste-like and has fluidity at room temperature and normal pressure.
本発明の液状調味料は、クリームソース又はホワイトソース等のクリーム系ソースであると、適度な艶のある良好な外観及び固形食材に対する良好な付着性を有するという本発明の効果がとりわけ有効に発揮されるため、好ましい。クリーム系ソースは、乳原料及び／又は豆乳を用いて製造された、常温常圧で乳化状の液状食品を指す。ここで言う「乳原料」は、乳又は乳を原料とする食材を広く包含し、例えば、牛乳、ヤギ乳、クリーム、バター、チーズ、全粉乳、脱脂粉乳、クリームパウダーが挙げられる。一般的にはクリーム系ソースはさらに油脂分を含有しており、また小麦粉を含有する場合も多い。 The liquid seasoning of the present invention is preferably a cream-based sauce such as cream sauce or white sauce, since the liquid seasoning of the present invention exhibits the effects of the present invention, namely, a good appearance with a moderate gloss and good adhesion to solid ingredients, particularly effectively. A cream-based sauce refers to a liquid food product that is emulsified at room temperature and normal pressure and is produced using dairy ingredients and/or soy milk. The term "dairy ingredients" as used here broadly includes milk or ingredients made from dairy ingredients, such as cow's milk, goat's milk, cream, butter, cheese, whole milk powder, skim milk powder, and cream powder. Generally, cream-based sauces also contain fats and oils, and often contain wheat flour.
本発明の液状調味料は、固形具材を含有してもよい。固形具材としては、例えば、鶏肉、豚肉、ベーコン、パンチェッタ等の肉類；エビ、イカ、あさり、貝柱、魚卵等の魚介類；たまねぎ、にんじん、ピーマン、にんにく等の野菜類；マッシュルーム、ポルチーニ、しめじ、しいたけ等のキノコ類が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。 The liquid seasoning of the present invention may contain solid ingredients. Examples of solid ingredients include meats such as chicken, pork, bacon, and pancetta; seafood such as shrimp, squid, clams, scallops, and fish eggs; vegetables such as onions, carrots, green peppers, and garlic; and mushrooms such as mushrooms, porcini, shimeji, and shiitake. These can be used alone or in combination of two or more.
尚、本発明の液状調味料が固形具材を含有している場合、前述の澱粉Ａ及び澱粉Ｂの合計含有量は、固形具材を除いた液状部分においてその値を求めるものとする。液状調味料から固形具材を除去するには、例えば、固形具材を含有する液状調味料、すなわち混合状態となっている液状部分と固形具材を、目開き５ｍｍの篩に通せばよい。より詳しくは、混合状態となっている液状部分と固形具材を目開き５ｍｍの篩上に載置し５分間放置して自重で篩下になった画分を液状部分とすることができ、この液状部分に含まれる澱粉Ａ及び澱粉Ｂの含有量を求めればよい。また、前述の水の含有量についても、この液状部分においてその値を求めるものとする。 When the liquid seasoning of the present invention contains solid ingredients, the total content of starch A and starch B described above is determined in the liquid portion excluding the solid ingredients. To remove the solid ingredients from the liquid seasoning, for example, the liquid seasoning containing the solid ingredients, i.e., the liquid portion and the solid ingredients in a mixed state, may be passed through a sieve with a mesh size of 5 mm. More specifically, the liquid portion may be determined by placing the liquid portion and the solid ingredients in a mixed state on a sieve with a mesh size of 5 mm and leaving it for 5 minutes, and the fraction that falls under the sieve due to its own weight may be determined as the liquid portion, and the content of starch A and starch B contained in this liquid portion may be determined. The water content described above is also determined in the liquid portion.
本発明の液状調味料は、前記澱粉Ａ及び澱粉Ｂを原材料として用いる限り、常法に従って製造することができる。例えば、先に、澱粉Ａと澱粉Ｂを除く原材料を用いて常法に従って液状調味料を調製し、ここに澱粉Ａと澱粉Ｂを添加して本発明の液状調味料としてもよく、あるいは、常法に従って液状調味料を調製する最初又は途中で澱粉Ａと澱粉Ｂを添加して本発明の液状調味料を得てもよい。この際、澱粉Ａと澱粉Ｂを添加するタイミングや順番は特に限定されない。 The liquid seasoning of the present invention can be produced according to conventional methods so long as the starches A and B are used as raw materials. For example, a liquid seasoning may first be prepared according to conventional methods using raw materials other than starches A and B, and then starches A and B may be added to produce the liquid seasoning of the present invention. Alternatively, starches A and B may be added at the beginning or during the preparation of the liquid seasoning according to conventional methods to produce the liquid seasoning of the present invention. In this case, the timing and order of adding starches A and B are not particularly limited.
製造した本発明の液状調味料は、そのまま喫食することも可能であるが、これを容器に密封して冷蔵又は冷凍保存してもよく、又は加熱殺菌処理することで、常温で長期間保存可能な液状調味料を提供することもできる。冷凍保存の場合は、常法に従って、品温－５℃以下、好ましくは－１０℃以下で保存すればよい。加熱殺菌処理についても、公知の処理方法を特に制限無く用いることができ、複数の処理方法を組み合わせてもよい。加熱殺菌処理の条件は、従来知られている一般的な加熱殺菌処理の条件に従うことができる。加熱殺菌処理の好ましい一例として、レトルト処理、すなわち、１００℃を超える温度での加熱殺菌処理を挙げることができる。レトルト処理についても、常法に従って行えばよい。本発明の液状調味料は、レトルト処理のような高温での加熱殺菌処理や繰り返しの加熱処理を受けた後にも、適度な艶のある良好な外観と、固形食材に対する良好な付着性を有するため、殺菌処理による常温での保存性の向上と合わせ、非常に有用である。従って、本発明の液状調味料は、レトルト処理物である場合、つまりレトルトソースとして利用する場合に特に有利である。 The liquid seasoning of the present invention produced can be eaten as is, but it can also be sealed in a container and stored in a refrigerator or freezer, or it can be heat sterilized to provide a liquid seasoning that can be stored for a long period of time at room temperature. In the case of freezing, the product may be stored at a temperature of -5°C or lower, preferably -10°C or lower, in accordance with conventional methods. For heat sterilization, any known method may be used without particular restrictions, and multiple methods may be combined. The conditions for the heat sterilization may follow the conditions for conventional heat sterilization. A preferred example of heat sterilization is retort treatment, that is, heat sterilization at a temperature exceeding 100°C. The retort treatment may also be performed according to conventional methods. The liquid seasoning of the present invention has a good appearance with a moderate luster and good adhesion to solid food ingredients even after high-temperature heat sterilization such as retort treatment or repeated heat treatment, and is therefore very useful in combination with the improvement in storage stability at room temperature due to sterilization. Therefore, the liquid seasoning of the present invention is particularly advantageous when it is a retort processed product, i.e., when it is used as a retort sauce.
本発明の液状調味料は、そのまま単独で食してもよいが、典型的には、固形食材にかける、和える、塗る、混ぜる等して、固形食材とともに食される。固形食材としては、例えば、麺類、ご飯類、パン類、ダンプリング類、肉類、魚介類、野菜類、サラダ等が挙げられる。本発明の液状調味料は、穀粉類を主たるベースとし水等の水性成分を加えて練った生地を成形して得られる麺類又はダンプリング類との相性に特に優れており、麺類又はダンプリング類とともに食した場合には、該液状調味料がこれらに十分に絡み、両者の一体感が十分に感じられ、良好な食感が得られる。従って、本発明の液状調味料は、麺類用又はダンプリング類用として特に有用である。 The liquid seasoning of the present invention may be eaten alone, but is typically eaten together with solid food ingredients by pouring, tossing, spreading, mixing, etc. on solid food ingredients. Examples of solid food ingredients include noodles, rice, bread, dumplings, meat, seafood, vegetables, salads, etc. The liquid seasoning of the present invention is particularly compatible with noodles or dumplings obtained by kneading dough made mainly of flour and adding aqueous ingredients such as water, and when eaten together with noodles or dumplings, the liquid seasoning is sufficiently intertwined with them, providing a sufficient sense of unity between the two and providing a good texture. Therefore, the liquid seasoning of the present invention is particularly useful for noodles or dumplings.
本発明の液状調味料を適用可能な麺類は特に制限されず、例えば、パスタ類；中華麺、うどん、冷麦、そうめん、きしめん、そば、沖縄そば等の麺線類；ギョーザ皮等の麺皮類が挙げられる。本発明の液状調味料は、特にパスタ類用ソースとして有用である。ここでいう「パスタ類」とは、デュラムセモリナやデュラム小麦粉を主原料とする麺類であり、具体的には、例えば、スパゲティ等のロングパスタ、マカロニ等のショートパスタ、ラザニア等の平打ちパスタ等が挙げられる。また、ダンプリング類としては、だんごやすいとん等が挙げられる。 The type of noodles to which the liquid seasoning of the present invention can be applied is not particularly limited, and examples include pasta; noodle strips such as Chinese noodles, udon, hiyamugi, somen, kishimen, soba, and Okinawa soba; and noodle skins such as gyoza skins. The liquid seasoning of the present invention is particularly useful as a sauce for pasta. The term "pasta" as used here refers to noodles made primarily from durum semolina or durum wheat flour, and specific examples include long pasta such as spaghetti, short pasta such as macaroni, and flat pasta such as lasagna. Examples of dumplings include dango, yasu ton, etc.
以下、実施例により本発明を更に説明するが、本発明は以下の実施例に限定されるものではない。 The present invention will be further explained below with reference to examples, but the present invention is not limited to the following examples.
〔実施例１～７及び比較例１～６〕
鍋にバター４０ｇを入れて火にかけ、薄力小麦粉５０ｇを加えて中火で焦がさないように炒めた。牛乳７５０ｍＬを加え、沸騰しないように撹拌しながら１０分間加熱した。ここに、各種澱粉（下記表１参照）を下記表２又は表３の配合量で加え、沸騰しないように撹拌しながら１０分間加熱した。火を止めて卵黄液１００ｇを加え、余熱で全体に均一になるよう撹拌した後、清水を加えて全量１０００ｇとして、クリーム系ソースの一種であるカルボナーラソースを得た。各カルボナーラソースを１４０ｇずつレトルトパウチに充填し、密封後に加熱殺菌処理として１２１℃で１５分間レトルト処理を実施し、レトルト処理物である液状調味料（カルボナーラソース）を得た。
[Examples 1 to 7 and Comparative Examples 1 to 6]
40g of butter was put into a pan and heated, 50g of soft wheat flour was added and fried over medium heat without burning. 750mL of milk was added and heated for 10 minutes while stirring to avoid boiling. Various starches (see Table 1 below) were added to the mixture in the amounts shown in Table 2 or Table 3 below and heated for 10 minutes while stirring to avoid boiling. The heat was turned off and 100g of egg yolk liquid was added, and the mixture was stirred to be uniform throughout using residual heat, and then fresh water was added to make a total of 1000g, to obtain carbonara sauce, a type of cream sauce. 140g of each carbonara sauce was filled into a retort pouch, sealed, and then retorted at 121°C for 15 minutes as a heat sterilization treatment, to obtain a liquid seasoning (carbonara sauce) that was a retort-treated product.
〔試験例〕
各実施例及び比較例のレトルト処理物であるカルボナーラソースを室温で２４時間保管後に湯煎して、品温７０℃で５分間維持した。これとは別に、乾燥スパゲティ（マ・マースパゲッティ１．６ｍｍ；日清製粉ウェルナ製）を規定時間茹で、茹でスパゲティを製造した。茹でたてのスパゲティ２３５ｇを皿にとり、品温７０℃で維持したソース１４０ｇを上からかけて、フォークでよく和えた。これを和えてから３分後に１０名の専門パネラーが観察し、下記評価基準により５点満点でソースの外観とスパゲティへの付着性を評価した。パネラー１０名の評価点の平均値を求めた。それらの結果を下記表２及び表３に示す。
なお、参考試験例として、澱粉を添加しなかった点以外は実施例１と同様にして、カルボナーラソースを製造し、同様に評価を行ったところ、外観の評価は１．５点、付着性の評価は２．０点であった。
[Test Example]
The carbonara sauce, which is the retort processed product of each Example and Comparative Example, was stored at room temperature for 24 hours, then was heated in a water bath and maintained at a product temperature of 70°C for 5 minutes. Separately, dried spaghetti (Ma-Ma Spaghetti 1.6mm; manufactured by Nisshin Seifun Welna) was boiled for a specified time to produce boiled spaghetti. 235g of freshly boiled spaghetti was placed on a plate, 140g of sauce maintained at a product temperature of 70°C was poured on top, and the spaghetti was mixed well with a fork. Three minutes after mixing, 10 expert panelists observed the spaghetti and evaluated the appearance of the sauce and its adhesion to the spaghetti on a 5-point scale according to the following evaluation criteria. The average evaluation points of the 10 panelists were calculated. The results are shown in Tables 2 and 3 below.
As a reference test example, carbonara sauce was produced in the same manner as in Example 1 except that no starch was added, and evaluated in the same manner. The appearance was rated at 1.5 points, and the adhesion was rated at 2.0 points.
＜外観の評価基準＞
５点：ソース表面が非常に滑らかで且つ適度な光沢感があり、非常に良好。
４点：ソース表面が滑らかで且つ光沢感があり、良好。
３点：ソース表面にやや艶消し感又はややぎらつき感があるものの、滑らかであり、許容範囲。
２点：ソース表面にやや凹凸があり、艶消しの乾いた感じ又はぎらつき感があり、不良。
１点：ソース表面に凹凸があり、全体に乾いた感じ又は全体にぎらついており、非常に不良。
＜付着性の評価基準＞
５点：ソースが麺全体に均一に絡み、非常に一体感がある。
４点：ソースが麺のほぼ全体に絡み、一体感がある。
３点：麺の一部でソースが弾かれていて若干ムラがあるが、ソースが麺の大部分に絡み、許容範囲。
２点：麺がソースを弾いていてソースの一部がたれ落ち、一体感にやや欠ける。
１点：麺がソースを弾いていて多くのソースがたれ落ち、一体感にける。
<Appearance evaluation criteria>
5 points: The surface of the sauce is very smooth and has a moderate gloss, which is very good.
4 points: The surface of the sauce is smooth and glossy, which is good.
3 points: The surface of the sauce is slightly matte or slightly shiny, but is smooth and within the acceptable range.
2 points: The surface of the sauce is slightly uneven, has a matte, dry feel, or has a shiny feel, and is poor.
1 point: The surface of the sauce is uneven, feels dry overall, or is shiny overall, very poor.
<Adhesion Evaluation Criteria>
5 points: The sauce is evenly coated over the noodles, giving them a very cohesive texture.
4 points: The sauce coats almost the entire noodle, giving it a cohesive texture.
3 points: The sauce has splashed onto some of the noodles, making it a bit uneven, but the sauce is coated onto most of the noodles, so it's within the acceptable range.
2 points: The noodles repel the sauce and some of the sauce drips down, making the dish somewhat disjointed.
1 point: The noodles repel the sauce and a lot of it drips off, giving it a cohesive texture.
〔実施例８～１３及び比較例７～８〕
澱粉Ａと澱粉Ｂとの配合量を表４のように変えた以外は、実施例１と同様にしてカルボナーラソースを製造し、これを試験例と同様に評価した。その結果を表４に示す。なお、表４には実施例２の結果を再掲する。
[Examples 8 to 13 and Comparative Examples 7 to 8]
Carbonara sauce was produced in the same manner as in Example 1, except that the blending amounts of starch A and starch B were changed as shown in Table 4, and evaluated in the same manner as in the test example. The results are shown in Table 4. The results of Example 2 are also shown in Table 4.
〔実施例１４～１７比較例９〕
澱粉Ａと澱粉Ｂとの配合比を表５のように変えた以外は、実施例１と同様にしてカルボナーラソースを製造し、これを試験例と同様に評価した。その結果を表５に示す。なお、表５には実施例２の結果を再掲する。
[Examples 14 to 17 and Comparative Example 9]
Carbonara sauce was produced in the same manner as in Example 1, except that the blending ratio of starch A and starch B was changed as shown in Table 5, and was evaluated in the same manner as in the test example. The results are shown in Table 5. The results of Example 2 are also shown in Table 5.
Claims (4)
澱粉Ａ：ＲＶＡピーク粘度が１０００～２０００ｍＰａ・Ｓであり且つブレークダウンが５００ｍＰａ・Ｓ未満である澱粉
澱粉Ｂ：ＲＶＡピーク粘度が１０００ｍＰａ・Ｓ以上であり且つブレークダウンが５００ｍＰａ・Ｓ以上である澱粉 The liquid seasoning contains the following starch A and starch B in a total amount of 1 to 10 mass % based on the total mass, and the mass ratio of starch A to starch B (starch A:starch B) is 9:1 to 1:1.
Starch A: Starch having an RVA peak viscosity of 1000 to 2000 mPa·S and a breakdown of less than 500 mPa·S. Starch B: Starch having an RVA peak viscosity of 1000 mPa·S or more and a breakdown of 500 mPa·S or more.
The liquid seasoning according to any one of claims 1 to 3, wherein the starch B is unprocessed starch from glutinous rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2022184851A JP2024073885A (en) | 2022-11-18 | 2022-11-18 | Liquid seasoning containing starch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2022184851A JP2024073885A (en) | 2022-11-18 | 2022-11-18 | Liquid seasoning containing starch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2024073885A true JP2024073885A (en) | 2024-05-30 |
Family
ID=91227222
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2022184851A Pending JP2024073885A (en) | 2022-11-18 | 2022-11-18 | Liquid seasoning containing starch |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2024073885A (en) |
-
2022
- 2022-11-18 JP JP2022184851A patent/JP2024073885A/en active Pending
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