JP4294886B2 - Method for producing seasoning liquid and method for storing the seasoning liquid - Google Patents
Method for producing seasoning liquid and method for storing the seasoning liquid Download PDFInfo
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- JP4294886B2 JP4294886B2 JP2001152707A JP2001152707A JP4294886B2 JP 4294886 B2 JP4294886 B2 JP 4294886B2 JP 2001152707 A JP2001152707 A JP 2001152707A JP 2001152707 A JP2001152707 A JP 2001152707A JP 4294886 B2 JP4294886 B2 JP 4294886B2
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- seasoning liquid
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- seasoning
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Description
【0001】
【発明の属する技術分野】
本発明は、ニンニク、玉ねぎまたは椎茸のエキスを含有してなる調味液の製造方法及びその調味液の保存方法に関するものである。
【0002】
【従来の技術】
ニンニクや玉ねぎからなる野菜はこれをそのまま食すると強烈な苦みや辛みがあるが、その中に含まれたエキスを抽出して醤油、みりん、または酢などを含む調味液に僅かな量でも添加すると、調味液の味が大きく変わり独特の味覚の調味液が得られる。また、椎茸のエキスは吸い物やスープのだしの素として広く用いられている。
【0003】
従来、この種の野菜のエキスを取り出すには、これらを調味液中に長期間漬け込んで浸透圧を利用する方法、または、これらをすり下ろしたり細かく刻んで調味液中に絞り出す方法、或いはまたニンニクの場合にはこれを直接加熱により焙煎してから調味液中に浸漬する方法などが知られている。
【0004】
【発明が解決しようとする課題】
しかしながら、例えばニンニクをこのような従来の方法で処理すると、浸透圧を利用する場合には時間がかかり、またこれをすり下ろしたり細かく刻む場合には処理中に酸素との接触面積が増えて酸化が促進されて本来の味覚が損なわれ、また、直接加熱により焙煎する場合には旨味成分が飛散してしまうといった問題があった。
【0005】
本発明は、上記のような問題点を解決せんとするもので、その目的は、ニンニク、玉ねぎ、椎茸が有する本来の旨味成分エキスをその味覚を損なうことなく、比較的短時間内に調味液中に取り出すことのできる方法を提供するにある。
【0006】
【課題を解決するための手段】
上記の目的を達成するための本発明の方法は、ニンニク、玉ねぎ及び椎茸の中から選択されてなる一種の野菜を容器内に収容し、該容器の上方から蒸気を供給し、該容器内の空気と蒸気の比重差を利用して空気を容器の下方から抜気しながら上記野菜を所定時間蒸気加熱し、次いでその野菜を容器から取り出して醤油を含む調味原液中に投入し、野菜の収縮により野菜内部の旨味成分を該調味原液中に滲出させてなる調味液の製造方法である。
【0007】
空気の比重は蒸気の比重に比べて約2倍もあるので、容器の上方から蒸気を供給すると空気は容器の下方に移動し容器の下方から抜気され、一方容器内に留まった蒸気はニンニクなどの野菜を包み込む。これにより、蒸気と野菜との熱交換によって生じた水分が薄く皮膜の状態を作り、熱と若干の水分が野菜の中心に向かって浸透して行き、ニンニクなどの野菜はこの熱と水分によって膨張する。このように蒸気加熱した製品を取り出して、調味原液中に投入すると、野菜はその温度差により徐々に収縮し、これに伴って蒸気加熱によって吸収された水分と共に野菜内部の旨味成分(エッセンス)を上記調味原液中に滲出させ、上記エッセンスを含んだ調味液が作成される。この野菜内部のエッセンスは蒸気加熱により内部に浸透してきた水分と既に融合しており、冷却によってその内部から融合した状態で滲出されるので、エッセンスそのものを従来の方法で取り出す場合に比べて本発明方法ではまろやかさがあり、美味な調味液が得られるのである。そしてこの場合、蒸気加熱により野菜は空気と遮断して加熱されるので、酸化が防止され、野菜の旨味成分が従来のように酸化によって損なわれることも同時に防止される。
【0008】
好ましくは、前記蒸気が70℃以上90℃以下の低温蒸気であり、この低温蒸気を15分〜30分間前記野菜に当てることである。
【0009】
このような低温蒸気で野菜を加熱調理すると、素材の状態からは考えられないような旨味、甘さがでて美味しくなり、糖度で比較すると1〜4度も上昇することが知られている。従って、低温蒸気で処理した野菜から調味原液中に滲出する旨味成分は糖度が増したものとなり、ニンニクや玉ねぎなどの場合には苦みが低下してまろやかな味を含んだ調味液を得ることができる。
【0010】
また、上記の製造方法で作られた調味液を保存容器に入れ、調味液に油脂を添加して調味液の表面に酸化防止膜を形成して保存すると、調味液の酸化が防止された状態で長期間にわたって当初の風味等を損なうことなく調味液を保存することができる。
【0011】
そして、上記保存液の上方の空気を脱気してなる場合、さらには保存容器がその下方に注出口を有し、その注出口から調味液を注出するようにした場合には、調味液の酸化を効果的に防止して、調味液の長期間にわたる保存が可能となる。
【0012】
【発明の実施の形態】
以下に本発明の好適な実施の形態について、主にニンニクの場合を例にとって説明する。
先ず、ニンニクを所定量洗浄後に、低温蒸気加熱のためにスチーマーへ入れる。スチーマーは下方の食品搬入・排出部が開放し、上方には蒸気をスチーマー内部へ吐出するスパージパイプが配設されている。蒸気は外部のボイラーによって生成されスパージパイプに送られる。蒸気の温度は100℃以下で、好ましくは70〜90℃とし、蒸気圧力は1kg/cm2程度とすることである。ニンニクは少なくとも上方が開放したトレーなどに入れられてスチーマーの下方の搬入部からスチーマー内部へ導入され、そのスチーマー内部に15〜30分程度留まるようにする。この条件さえ満たせば、ニンニクをスチーマー内部に連続的に搬送してもよいし、または間欠的に搬送しても、あるいはバッチ式に供給してもよい。
【0013】
このようにスチーマーに設置されたニンニクにその上方から蒸気が供給されると、その蒸気は空気の比重より約2倍の比重を有するため、空気をスチーマーの下方から排出しながらニンニクの外周を覆い、空気との接触を遮断しながらニンニクを加熱し始める。この蒸気加熱により、蒸気とニンニクとの熱交換により生じた水分が薄くニンニクの周りに皮膜の状態を作り、熱と水分がニンニクの内部に向かって浸透していく。尚、この場合水分の浸透は比較的少ない。
【0014】
このような蒸気加熱では、水分の蒸発はないが、素材に含まれる成分のうち、揮発性の脂肪酸は放散蒸発し、素材の旨味、おいしさを作る多くの成分、特にたんぱく質、脂肪分等、そして細胞間の結合水は可能な限り良質な状態に変成され、ドリップの流出を防ぎ、閉じこめられる。これにより、ニンニクの旨味成分は損なわれることなく素材の内部に閉じこめられる。そして、この加熱による熱膨張と水分の浸透によりニンニクの体積は膨張する。
【0015】
次いで、このように蒸気加熱されたニンニクをスチーマーから取り出し、水、醤油、お酒またはみりん、酢、油脂等を含む室温の調味液中に漬け込む。この漬け込み時間は2時間程度とする。こうすると、ニンニクがゆっくりと調味液中で冷却される間に、ニンニクは徐々に収縮し、この収縮に伴ってその内部の水分と共にニンニクの旨味成分(エキス)を調味液中に放出する。これによって、調味液中にはニンニクの旨味成分が溶け込み、ニンニクの旨味と栄養分を含んだ美味しい調味液が得られ、この調味液は焼き肉のタレなどに好適な調味液となる。調味液としては少なくとも醤油を含んだ調味液を使用することで、これは、水やアルコールや油脂の場合よりも、その後に直接調味液として使用することができるからである。
【0016】
この調味液をその旨味を損なうことなく長期間保存可能とするために、好ましくは、調味液を保存容器中に入れ、その保存溶液中に調味液と混合不能で調味液より比重の軽い油脂を加え、調味液の表面に酸化防止膜を形成することである。更に好ましくは、上部からポンプなどにより脱気可能な保存容器で、溶液を下部から引き抜ける弁を備えた保存容器を使用することである。
【0017】
<実施例1>
青森産の6片ニンニクを500g用意し、これを上記の実施形態で記述した構成に係る小型のスチーマーにその下方開口部から挿入し、蒸気温度を約80℃に維持して20分間加熱処理した。次いで、そのニンニクを醤油450mlと酒450mlとを混合してなる室温(25℃)の調味液中に浸漬する。この調味液は上方が脱気可能で、下方から調味液を引き抜くことのできる容器中に入れられている。この容器内の調味液上にグレープシードオイルを10ml程度浮かべ、容器の上方を脱気する。このような状態で2時間ニンニクを容器中に浸漬した状態で維持する。次いで、調味液と上記のオイルとが混合しないような沈静な状態を維持しながら容器の下方から調味液を抜き取った。
【0018】
<比較例1>
青森産の6片ニンニクを500g用意し、これを炭火の遠火で6分間網焼きし、その後、醤油450mlと酒450mlとを混合してなる室温(25℃)の調味液中に2時間浸漬してニンニク漬けの調味液を得た。
【0019】
<比較例2>
青森産の6片ニンニクを500g用意し、これをおろし金で摺り下ろしてから醤油450mlと酒450mlとを混合してなる室温(25℃)の調味液中に2時間浸漬してニンニクが沈積した調味液を得た。
【0020】
20人の主婦に実施例1と比較例1,2の夫々の調味液を味わってもらったところ、過半数の人が、比較例1の調味液では特にまろやかさと風味が減っているという回答をし、比較例2の調味液では特に刺激が強くまろやかさに欠けているという回答をし、実施例1の調味液については風味は残り、まろやかさとこくがあるとの回答をした。
【0021】
本発明の上記実施例の説明では、ニンニクを用いた調味液の場合について説明したが、本発明はニンニクに限られるものでなく、玉ねぎ及び椎茸についても同様な方法で、これらの野菜のエキス(旨味成分)が滲出した調味液を作成することができる。そして、これらの野菜を使用した調味液を作成する時、玉ねぎの場合には約75℃で25分程度蒸気処理をし、調味液への浸漬時間は約3時間とすることである。また、椎茸の場合には約85℃で15分間蒸気処理をし、調味液への浸漬時間は約2時間とすることである。その他の処理方法は、玉ねぎも椎茸もニンニクの場合と実質的に同じで、両者の場合にも風味は残り、まろやかさとこくがある調味液を得ることができることが確認された。
【0022】
【発明の効果】
以上のように本発明の方法では、蒸気と野菜との熱交換によって生じた水分が薄く皮膜の状態を作り、熱と若干の水分が野菜の中心に向かって浸透して行き、ニンニクなどの野菜はこの熱と水分によって膨張し、これを調味原液中に投入すると、野菜はその温度差により徐々に収縮し、これに伴って蒸気加熱によって吸収された水分と共に野菜内部の旨味成分(エッセンス)を上記調味原液中に滲出させ、上記エッセンスを含んだ調味液が作成される。この野菜内部のエッセンスは加熱された水分と融合してその内部から滲出されるので、エッセンスそのものを従来の方法で取り出す場合に比べて本発明方法ではまろやかさがあり、美味な調味液が得られるのである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a seasoning liquid containing garlic, onion or shiitake extract and a method for preserving the seasoning liquid.
[0002]
[Prior art]
Vegetables consisting of garlic and onions have intense bitterness and pungency when eaten as they are, but if you extract the extract contained in it and add it to a seasoning liquid containing soy sauce, mirin, or vinegar, even in a slight amount The taste of the seasoning liquid changes greatly, and a seasoning liquid with a unique taste can be obtained. Shiitake extract is widely used as a soup stock for soup and soup.
[0003]
Traditionally, to extract this type of vegetable extract, immerse them in the seasoning solution for a long time and use osmotic pressure, or squeeze them into finely chopped squeezed into the seasoning solution, or garlic In this case, a method is known in which this is roasted directly by heating and then immersed in a seasoning liquid.
[0004]
[Problems to be solved by the invention]
However, for example, when garlic is treated by such a conventional method, it takes time to use osmotic pressure, and when it is squeezed or minced, the contact area with oxygen increases during the treatment and oxidation occurs. Has been promoted to impair the original taste, and in the case of roasting by direct heating, there is a problem that the umami component is scattered.
[0005]
The present invention is intended to solve the above-mentioned problems, and the purpose of the present invention is to add the original umami component extract of garlic, onion, and shiitake to a seasoning liquid within a relatively short time without impairing the taste. It is in providing a method that can be taken out.
[0006]
[Means for Solving the Problems]
In order to achieve the above object, the method of the present invention contains a kind of vegetable selected from garlic, onions and shiitake mushrooms in a container, supplies steam from above the container, Using the specific gravity difference between air and steam, air is evacuated from the bottom of the container, and the vegetables are steam-heated for a predetermined time.Then, the vegetables are taken out of the container and put into a seasoning stock solution containing soy sauce. Is a method for producing a seasoning liquid in which the umami component in the vegetable is leached into the seasoning stock solution.
[0007]
Since the specific gravity of air is about twice that of steam, when steam is supplied from above the container, the air moves to the bottom of the container and is evacuated from the bottom of the container, while the steam remaining in the container is garlic. Wrap the vegetables. As a result, the moisture generated by heat exchange between steam and vegetables creates a thin film, and heat and some moisture penetrates toward the center of the vegetable, and vegetables such as garlic expand with this heat and moisture. To do. When the steam-heated product is taken out and put into the seasoning stock solution, the vegetable gradually shrinks due to the temperature difference, and along with this, the umami component (essence) inside the vegetable together with the moisture absorbed by the steam heating. A seasoning solution containing the essence is produced by leaching into the seasoning stock solution. The essence inside this vegetable has already fused with the moisture that has penetrated into the inside by steam heating, and is exuded in a state of being fused from the inside by cooling, so that the present invention is compared with the case where the essence itself is taken out by a conventional method. The method is mellow and provides a delicious seasoning liquid. In this case, the vegetables are heated by steam heating while being cut off from the air, so that the oxidation is prevented, and the umami components of the vegetables are prevented from being damaged by the oxidation as in the prior art.
[0008]
Preferably, the steam is a low-temperature steam of 70 ° C. or more and 90 ° C. or less, and the low-temperature steam is applied to the vegetables for 15 to 30 minutes.
[0009]
It is known that when vegetables are cooked with such low-temperature steam, umami and sweetness that cannot be considered from the state of the ingredients become delicious and delicious, and the sugar content increases by 1 to 4 degrees. Therefore, the umami component that exudes from the vegetables treated with low-temperature steam into the seasoning stock solution has an increased sugar content, and in the case of garlic or onion, the bitterness is reduced and a seasoning solution containing a mellow taste can be obtained. it can.
[0010]
In addition, when the seasoning liquid made by the above production method is put in a storage container, and the fat is added to the seasoning liquid to form an antioxidant film on the surface of the seasoning liquid and stored, the oxidation of the seasoning liquid is prevented Thus, the seasoning liquid can be stored for a long period of time without impairing the original flavor and the like.
[0011]
When the air above the preservation solution is degassed, and further when the preservation container has a spout below it and the seasoning liquid is poured out from the spout, the seasoning solution It is possible to effectively prevent the oxidization of the seasoning liquid and store the seasoning liquid over a long period of time.
[0012]
DETAILED DESCRIPTION OF THE INVENTION
In the following, a preferred embodiment of the present invention will be described mainly using garlic as an example.
First, after washing a predetermined amount of garlic, it is put into a steamer for low-temperature steam heating. The steamer has a lower food carry-in / out section open, and a steam pipe that discharges steam into the steamer is disposed above. Steam is generated by an external boiler and sent to a sparge pipe. The temperature of the steam is 100 ° C. or less, preferably 70 to 90 ° C., and the steam pressure is about 1 kg / cm 2. Garlic is placed in a tray or the like that is open at least at the top and introduced into the steamer from the carry-in section below the steamer so that it stays in the steamer for about 15 to 30 minutes. As long as this condition is satisfied, garlic may be continuously conveyed into the steamer, intermittently, or supplied batchwise.
[0013]
When steam is supplied to the garlic installed in the steamer from above, the steam has a specific gravity approximately twice that of the air, so that the air is discharged from below the steamer and covers the outer circumference of the garlic. Start heating garlic while blocking contact with air. By this steam heating, the moisture generated by the heat exchange between the steam and garlic is thin, creating a film around the garlic, and the heat and moisture penetrate into the garlic. In this case, water penetration is relatively small.
[0014]
In such steam heating, there is no evaporation of moisture, but among the components contained in the material, volatile fatty acids are diffused and evaporated, and many components that make the material delicious, delicious, especially protein, fat, etc. And the intercellular water is transformed into the highest quality possible, preventing dripping outflow and being confined. Thereby, the umami | savory component of a garlic is confined inside the raw material, without impairing. And the volume of garlic expands by the thermal expansion by this heating and the penetration of moisture.
[0015]
Next, the steam-heated garlic is taken out from the steamer and soaked in a seasoning liquid at room temperature containing water, soy sauce, sake or mirin, vinegar, fats and oils. The soaking time is about 2 hours. In this way, while the garlic is slowly cooled in the seasoning liquid, the garlic gradually contracts, and along with this contraction, the garlic umami component (extract) is released into the seasoning liquid together with the moisture in the garlic. As a result, the garlic umami component dissolves in the seasoning liquid, and a delicious seasoning liquid containing the garlic umami taste and nutrients is obtained. This seasoning liquid is a suitable seasoning liquid for grilled meat sauce and the like. By using a seasoning liquid containing at least soy sauce as the seasoning liquid, this is because it can be directly used as a seasoning liquid after that, rather than in the case of water, alcohol or oil.
[0016]
In order to allow the seasoning liquid to be stored for a long period of time without impairing its umami taste, preferably, the seasoning liquid is placed in a storage container, and in the storage solution, fats and oils that cannot be mixed with the seasoning liquid and have a lighter specific gravity than the seasoning liquid. In addition, an antioxidant film is formed on the surface of the seasoning liquid. More preferably, a storage container that can be degassed by a pump or the like from the upper part and that has a valve that draws out the solution from the lower part is used.
[0017]
<Example 1>
500 g of 6-piece garlic from Aomori was prepared, and this was inserted into the small steamer according to the configuration described in the above embodiment from the lower opening, and was heated for 20 minutes while maintaining the steam temperature at about 80 ° C. . Next, the garlic is immersed in a seasoning liquid at room temperature (25 ° C.) obtained by mixing 450 ml of soy sauce and 450 ml of sake. This seasoning liquid is deaerated in the upper part, and is put in a container in which the seasoning liquid can be extracted from the lower part. About 10 ml of grape seed oil is floated on the seasoning liquid in the container, and the upper part of the container is degassed. In such a state, garlic is maintained in a state immersed in a container for 2 hours. Subsequently, the seasoning liquid was extracted from the lower part of the container while maintaining a calm state in which the seasoning liquid and the oil were not mixed.
[0018]
<Comparative Example 1>
Prepare 500g of 6-piece garlic from Aomori, grill it on a charcoal fire for 6 minutes, and then immerse it in a seasoning liquid at room temperature (25 ° C) consisting of 450ml soy sauce and 450ml sake for 2 hours. A seasoning solution of pickled garlic was obtained.
[0019]
<Comparative example 2>
Prepare 500g of 6 pieces of garlic from Aomori, slicing it down with grater, then immersing it in a seasoning liquid at room temperature (25 ° C) of 450ml of soy sauce and 450ml of sake and depositing garlic. A liquid was obtained.
[0020]
When 20 housewives tasted each of the seasoning liquids of Example 1 and Comparative Examples 1 and 2, the majority of respondents answered that the seasoning liquid of Comparative Example 1 had a particularly mildness and flavor. In addition, the seasoning liquid of Comparative Example 2 was answered that the irritation was particularly strong and lacking in mellowness, and the flavor of the seasoning liquid of Example 1 remained, and it was answered that there was a mildness and richness.
[0021]
In the description of the above embodiment of the present invention, the case of the seasoning liquid using garlic has been described. However, the present invention is not limited to garlic, and onion and shiitake mushrooms are extracted in the same manner as above. It is possible to prepare a seasoning liquid in which the umami component) exudes. And when preparing the seasoning liquid which uses these vegetables, in the case of an onion, it is steaming at about 75 degreeC for about 25 minutes, and the immersion time to a seasoning liquid is about 3 hours. In the case of shiitake mushrooms, steam treatment is performed at about 85 ° C. for 15 minutes, and the immersion time in the seasoning liquid is about 2 hours. The other treatment methods were substantially the same for both onions and shiitake mushrooms, and in both cases the flavor remained and it was confirmed that a mellow and rich seasoning liquid could be obtained.
[0022]
【The invention's effect】
As described above, in the method of the present invention, moisture generated by heat exchange between steam and vegetables forms a thin film state, and heat and some moisture penetrate toward the center of the vegetables, and vegetables such as garlic Expands due to this heat and moisture, and when this is put into the seasoning stock solution, the vegetables gradually shrink due to the temperature difference, and along with this, the umami components (essences) inside the vegetables are absorbed along with the moisture absorbed by steam heating. A seasoning solution containing the essence is produced by leaching into the seasoning stock solution. Since the essence inside the vegetable is fused with the heated moisture and oozes out from the inside, the method of the present invention is mellow compared to the case where the essence itself is taken out by the conventional method, and a delicious seasoning liquid is obtained. It is.
Claims (5)
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