JP6067669B2 - 冷凍惣菜用調味液 - Google Patents
冷凍惣菜用調味液 Download PDFInfo
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- JP6067669B2 JP6067669B2 JP2014266854A JP2014266854A JP6067669B2 JP 6067669 B2 JP6067669 B2 JP 6067669B2 JP 2014266854 A JP2014266854 A JP 2014266854A JP 2014266854 A JP2014266854 A JP 2014266854A JP 6067669 B2 JP6067669 B2 JP 6067669B2
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- seasoning liquid
- agar
- frozen
- ingredients
- texture
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- 235000011194 food seasoning agent Nutrition 0.000 title claims description 38
- 239000007788 liquid Substances 0.000 title claims description 31
- 235000012046 side dish Nutrition 0.000 title description 15
- 239000004615 ingredient Substances 0.000 claims description 19
- 235000013305 food Nutrition 0.000 claims description 17
- 229920001817 Agar Polymers 0.000 claims description 16
- 239000008272 agar Substances 0.000 claims description 16
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 claims description 5
- 235000021536 Sugar beet Nutrition 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 3
- 235000015110 jellies Nutrition 0.000 claims description 3
- 239000008274 jelly Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000013557 nattō Nutrition 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000010257 thawing Methods 0.000 description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 230000006866 deterioration Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000015067 sauces Nutrition 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000003349 gelling agent Substances 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000012085 test solution Substances 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000012546 transfer Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 239000000284 extract Substances 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
Landscapes
- Edible Seaweed (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Jellies, Jams, And Syrups (AREA)
- Seasonings (AREA)
Description
(実施例1)冷凍納豆の製造
下記表1に示すような原料を調合することによって試験液1〜6からなる冷凍納豆用のタレを調製した。ゲル化剤としては寒天、化工デンプン、キサンタンの3種を用いた。なお試験液2、3、5については、それぞれの粘度が同程度となるようゲル化剤の添加量を調整した。なお、表1内の単位はすべて重量%を示す。
冷凍納豆の食感、食味について下記のような指標のもとに官能評価を行った。評価は、十分に訓練されたパネラーによって行われた。
<食感>
対照である試験液1と比べて、
±0:相違なし
+ :豆の食感が残っている
++:豆の食感が良く残っている
対照である試験液1と比べて、
±0:相違なし
+ :たれの味を感じる。
++:たれの味を良く感じる
Claims (3)
- ゼリー強度が1.5%寒天濃度で250g/cm 2 以下の寒天を0.01〜0.5%(w/w)含むことを特徴とする、冷凍惣菜用食品調味液。
- 醤油を含有する、請求項1に記載の食品調味液。
- ゼリー強度が1.5%寒天濃度で250g/cm 2 以下の寒天を0.01〜0.5%(w/w)含有する冷凍惣菜用食品調味液を用いて具材を調理し、当該食品調味液と具材とを一体として冷凍処理に処することを特徴とする、冷凍惣菜の製造法。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2014266854A JP6067669B2 (ja) | 2014-12-27 | 2014-12-27 | 冷凍惣菜用調味液 |
Applications Claiming Priority (1)
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---|---|---|---|
JP2014266854A JP6067669B2 (ja) | 2014-12-27 | 2014-12-27 | 冷凍惣菜用調味液 |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2016123349A JP2016123349A (ja) | 2016-07-11 |
JP6067669B2 true JP6067669B2 (ja) | 2017-01-25 |
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JP2014266854A Active JP6067669B2 (ja) | 2014-12-27 | 2014-12-27 | 冷凍惣菜用調味液 |
Country Status (1)
Country | Link |
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JP (1) | JP6067669B2 (ja) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106942669B (zh) * | 2017-02-20 | 2020-09-29 | 宁夏大学 | 一种鱼汁风味酸菜、酸菜鱼风味调味料及其制备方法 |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3119751B2 (ja) * | 1992-12-02 | 2000-12-25 | 住友電気工業株式会社 | 光フィルタ |
JP2810620B2 (ja) * | 1994-01-24 | 1998-10-15 | 伊那食品工業株式会社 | 和菓子 |
JPH11289971A (ja) * | 1998-04-16 | 1999-10-26 | Shokuken:Kk | 調理冷凍食品の製造法 |
JP2006304789A (ja) * | 2005-04-01 | 2006-11-09 | Barc:Kk | カニ肉の製造方法 |
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- 2014-12-27 JP JP2014266854A patent/JP6067669B2/ja active Active
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