JP6143288B2 - Boiled sauce manufacturing method, stewed sauce, flavor improver for retort sauce - Google Patents
Boiled sauce manufacturing method, stewed sauce, flavor improver for retort sauce Download PDFInfo
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- JP6143288B2 JP6143288B2 JP2013136997A JP2013136997A JP6143288B2 JP 6143288 B2 JP6143288 B2 JP 6143288B2 JP 2013136997 A JP2013136997 A JP 2013136997A JP 2013136997 A JP2013136997 A JP 2013136997A JP 6143288 B2 JP6143288 B2 JP 6143288B2
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Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Description
本発明は、煮込みソースの製造方法、煮込みソース、及びレトルト煮込みソース用風味改善剤に関する。 The present invention relates to a method for producing a stewed sauce, a stewed sauce, and a flavor improving agent for a retort stewed sauce.
カレーやシチューに代表される「煮込みソース」は、玉ねぎ・ニンジン等の野菜、肉類等の具材を必要に応じて炒め、小麦粉等の穀粉、油脂、調味料などと混合し、長時間の煮込みなど、十分な加熱調理を行うことにより製造される。 “Boiled sauce” typified by curry and stew, stir-fry vegetables, meat and other ingredients such as onions and carrots, mix with flour such as flour, fats and oils, seasonings, etc. It is manufactured by performing sufficient cooking.
また、煮込みソースの製造工程において、スライス又はみじん切りした玉ねぎを飴色になるまで焙煎することにより得られるオニオンソテーを添加して、独特のコク味を付与し、厚みのある好ましい風味を有した煮込みソースを製造することが行われている。 Also, in the manufacturing process of the stewed sauce, add onion saute obtained by roasting the sliced or chopped onion until it turns amber, add a unique rich taste, stew with a thick and favorable flavor Making the sauce is done.
しかしながら、オニオンソテーは、変質しやすいため保存安定性が非常に悪いという問題があった。このため、レトルト食品等に添加した場合、風味が経時的に損なわれ易く、風味の安定性が課題となっていた。さらに、オニオンソテーの製造には、時間や手間を要する問題があった。 However, onion saute has a problem that its storage stability is very poor because it is easily altered. For this reason, when added to retort foods and the like, the flavor tends to be impaired over time, and the stability of the flavor has been a problem. Furthermore, the production of onion saute has a problem that requires time and labor.
一方、カレーやシチュー等の煮込みソースに、各種オリゴ糖を添加する技術が開発されている。 On the other hand, techniques for adding various oligosaccharides to stewed sauces such as curry and stew have been developed.
例えば、特許文献１には、ニゲロオリゴ糖を有効成分として含有してなる食品の煮崩れ防止剤の存在下で、煮崩れの顕著な食品を加熱または加圧熱処理することで、肉やジャガイモなどの煮崩れがほとんどなく、弾力に富んだ歯こたえのある食感を有するレトルトカレーなどを製造できることが記載されている。 For example, in Patent Document 1, in the presence of an anti-boil-up agent for foods containing nigerooligosaccharide as an active ingredient, foods that are markedly boiled are heated or pressurized and heat-treated, such as meat and potatoes. It is described that a retort curry or the like that has little boil-up and has a rich and crunchy texture can be produced.
また、特許文献２には、マッシュポテトを５〜２０重量％と、焙煎小麦粉を５〜２５重量％と、トレハロースとを含有する即席食品用粉末が開示されている。この即席食品用粉末は、喫食者がお湯を注ぎ、攪拌混合するだけで、手作りでカレー等の調理食品類を煮込んで調製したときと同様の食感（粘度、舌へのザラツキ等）が得られると共に、油脂含有量が低い場合であっても濃厚感が充実し、かつスパイス等の原料本来の香り立ち等の風味が良好であり、更にはダマにならず分散・溶解性にも優れたカレー等の調理食品類を簡単に得ることができると記載されている。 Patent Document 2 discloses an instant food powder containing 5 to 20% by weight of mashed potatoes, 5 to 25% by weight of roasted wheat flour, and trehalose. This instant food powder gives the same texture (viscosity, roughness to the tongue, etc.) as when a cooker pours hot water, stirs and mixes, and cooks cooked foods such as curry by hand. In addition, the richness is enhanced even when the fat content is low, and the flavor such as spices and other natural fragrances is good. It is described that cooked foods such as curry can be easily obtained.
しかしながら、特許文献１，２に開示された方法であっても、オニオンソテーを添加した場合のような、独特のコク味を煮込みソースに付与することはできなかった。 However, even the methods disclosed in Patent Documents 1 and 2 cannot impart a unique rich taste to the stewed sauce as in the case of adding onion saute.
また、特許文献３には、β−グルコオリゴ糖を含有させることを特徴とする飲食品の製造方法が開示されている。飲食品の一例として、カレールウ、シチューの素等が挙げられている。 Patent Document 3 discloses a method for producing a food or drink characterized by containing β-glucooligosaccharide. As an example of food and drink, curry roux, stew element, etc. are mentioned.
しかしながら、特許文献３は、β−グルコオリゴ糖を含有させる飲食品として、カレールウ、シチューの素以外にも種々の飲食品が挙げられており、カレールウ、シチューの素は、飲食品の一例として例示されているにすぎない。また、カレールウやシチューの素にβ−グルコオリゴ糖を添加した実施例はなく、カレールウやシチューの素にβ−グルコオリゴ糖を添加することで、オニオンソテーを添加した場合のような、独特のコク味を付与することができることについての記載や示唆は無い。 However, in Patent Document 3, various foods and drinks are listed as foods and drinks containing β-glucooligosaccharides, in addition to carreux and stew meal, and carreux and stew meals are exemplified as examples of food and drinks. It ’s just that. In addition, there is no example in which β-glucooligosaccharide is added to curry roux or stew, but by adding β-glucooligosaccharide to curry roux or stew, a unique rich taste like when onion saute is added. There is no description or suggestion that can be given.
よって、本発明の目的は、オニオンソテーを添加した場合のような、独特のコク味を有する煮込みソースの製造方法、煮込みソース、レトルト煮込みソース用風味改善剤を提供することにある。 Accordingly, an object of the present invention is to provide a method for producing a stewed sauce having a unique rich taste, a stewed sauce, and a flavor improving agent for a retort stewed sauce as in the case of adding onion saute.
鋭意検討を重ねた結果、カレーやシチュー等の煮込みソースに、ゲンチオオリゴ糖を添加することで、オニオンソテー特有の複雑な味（甘味・旨み・コク・苦味）を付与できることを見出し、本発明を完成するに至った。 As a result of intensive studies, it was found that adding a gentio-oligosaccharide to a stewed sauce such as curry or stew can give a complex taste (sweet, umami, rich, bitter) peculiar to onion saute. It came to do.
すなわち、本発明の煮込みソースの製造方法は、煮込みソースに、ゲンチオオリゴ糖を煮込みソースの質量に対して０．００１〜０．１５質量％添加することを特徴とする。 That is, the method for producing a stewed sauce of the present invention is characterized in that gentio-oligosaccharide is added to the stewed sauce in an amount of 0.001 to 0.15% by weight based on the weight of the stewed sauce.
本発明において、前記ゲンチオオリゴ糖が、ゲンチオビオースであることが好ましい。 In the present invention, the gentiooligosaccharide is preferably gentiobiose.
本発明において、煮込みソースが、カレー、ホワイトシチュー、ビーフシチュー、ハヤシソース、ミートソース、トマトソースから選ばれる１種であることが好ましい。 In the present invention, the stewed sauce is preferably one kind selected from curry, white stew, beef stew, hayashi sauce, meat sauce, and tomato sauce.
本発明において、更に、レトルト処理を行うことが好ましい。 In the present invention, it is further preferable to perform a retort process.
また、本発明の煮込みソースは、上記方法で製造されたものである。 Moreover, the stewed sauce of this invention is manufactured by the said method.
また、本発明のレトルト煮込みソース用風味改善剤は、ゲンチオオリゴ糖を含有することを特徴とする。前記ゲンチオオリゴ糖は、ゲンチオビオースであることが好ましい。 Moreover, the flavor improving agent for retort stew sauces of this invention contains a gentio-oligosaccharide. The gentio-oligosaccharide is preferably gentiobiose.
本発明の煮込みソースの製造方法によれば、煮込みソースに、ゲンチオオリゴ糖を煮込みソースの質量に対して０．００１〜０．１５質量％添加することで、オニオンソテーを添加した場合のような、独特のコク味を有する煮込みソースを得ることができる。 According to the method for producing a stewed sauce of the present invention, to the stewed sauce, by adding 0.001 to 0.15% by mass of gentio-oligosaccharide based on the weight of the stewed sauce, as in the case of adding onion saute, A stewed sauce with a unique richness can be obtained.
また、オニオンソテーは保存安定性が悪く、オニオンソテーを添加した煮込みソースをレトルト処理し、長期間保管すると、オニオンソテーの風味が損なわれ易かったが、ゲンチオオリゴ糖は保存安定性に優れ、長期間保管しても風味が劣化し難いので、煮込みソースに対してレトルト処理を施したり、レトルト処理を施した煮込みソースを長期間保管した後も、煮込みソースは、オニオンソテーを添加した場合のような、独特のコク味を有している。 Onion saute has poor storage stability, and when the stewed sauce with onion saute is retorted and stored for a long period of time, the flavor of the onion saute is likely to be impaired. Since the flavor does not easily deteriorate even if stored, the stewed sauce is retort-treated, or even after storing the retort-treated stewed sauce for a long period of time, the stewed sauce is similar to when onion saute is added. , Has a unique richness.
また、本発明のレトルト煮込みソース用風味改善剤は、ゲンチオオリゴ糖を含有するので、保存性に優れ、風味の劣化し難い煮込みソースを製造することができる。 Moreover, since the flavor improving agent for retort stew sauces of this invention contains a gentio-oligosaccharide, it is excellent in preservability and can manufacture the stew sauce which a flavor does not deteriorate easily.
本発明において、煮込みソースとは、穀粉類、油脂、具材、調味料等のその他原料を混合し、煮込むことで得られる粘性を有した食品のことである。穀粉類としては、小麦粉、澱粉等が挙げられる。油脂としては、特に限定は無く、食用に用いられている液体油脂、固形油脂、半固形油脂を用いることができる。具材としては、畜肉、家禽肉、魚肉、魚介類、野菜、きのこ、果実等が挙げられる。畜肉、家禽肉、野菜等は、油脂で炒めたものを用いても良い。その他としては、調味料、香辛料、乳製品、糖質、乳化剤、酵素類、蛋白質、ポリペプチド、アミノ酸、有機酸類、甘味料、増粘多糖類、食物繊維、無機塩類、酸化剤、還元剤、保存料、着色料、香料等が挙げられる。煮込みソースの具体例としては、カレー、ホワイトシチュー、ビーフシチュー、ハヤシソース、ミートソース、トマトソースが挙げられる。なかでも、風味改善効果が顕著であることから、カレー、ホワイトシチューが好ましく、カレーが特に好ましい。 In the present invention, the stewed sauce is a food having a viscosity obtained by mixing and boiling other raw materials such as flours, fats and oils, ingredients, and seasonings. Examples of flours include wheat flour and starch. There is no limitation in particular as fats and oils, The liquid fats and oils used for food, solid fats and oils, and semisolid fats and oils can be used. Examples of ingredients include livestock meat, poultry meat, fish meat, seafood, vegetables, mushrooms, fruits and the like. Livestock meat, poultry meat, vegetables and the like may be fried with fats and oils. Others include seasonings, spices, dairy products, sugars, emulsifiers, enzymes, proteins, polypeptides, amino acids, organic acids, sweeteners, thickening polysaccharides, dietary fibers, inorganic salts, oxidizing agents, reducing agents, Preservatives, coloring agents, fragrances and the like can be mentioned. Specific examples of the stewed sauce include curry, white stew, beef stew, hayashi sauce, meat sauce, and tomato sauce. Among these, curry and white stew are preferable, and curry is particularly preferable because the flavor improving effect is remarkable.
本発明の煮込みソースの製造方法は、煮込みソースに、ゲンチオオリゴ糖を煮込みソースの質量に対して０．００１〜０．１５質量％添加することを特徴とする。以下、ゲンチオオリゴ糖を含有させる前の煮込みソースを「原料煮込みソース」という。 The manufacturing method of the stewed sauce of this invention is characterized by adding 0.001-0.15 mass% of gentio-oligosaccharides with respect to the mass of a stewed sauce to a stewed sauce. Hereinafter, the stewed sauce before containing the gentio-oligosaccharide is referred to as “raw stewed sauce”.
本発明において、原料煮込みソースの様態には特に制限は無い。例えば、固形状、粒状、粉末状、ペースト状、液状等のルウ形態のものや、調理済みのレトルト形態、缶詰め形態、チルド形態、冷凍形態のものでも良い。 In this invention, there is no restriction | limiting in particular in the aspect of a raw material stew sauce. For example, solid, granular, powdered, pasty, liquid, etc. roux forms, cooked retort forms, canned forms, chilled forms, and frozen forms may be used.
ゲンチオオリゴ糖は、グルコースがβ−１，６−グルコシド結合したβ−グルコオリゴ糖であり、例えば重合度２のゲンチオビオース、重合度３のゲンチオトリオース、重合度４のゲンチオテトラオース等が挙げられる。ゲンチオオリゴ糖の中でもゲンチオビオースが特に有効である。 The gentio-oligosaccharide is β-gluco-oligosaccharide in which glucose is β-1,6-glucoside-bonded, and examples thereof include gentiobiose having a polymerization degree of 2, gentiotriose having a polymerization degree of 3, gentiotetraose having a polymerization degree of 4, and the like. Of the gentio-oligosaccharides, gentiobiose is particularly effective.
ゲンチオオリゴ糖は、特開平１−２２２７７９号や、特開平２−２１９５８４号等に記載された酵素法や、ゲンチアノースの酸分解、プスツランやラミナランなどの加水分解物から調製する方法などにより製造できる。製造効率及びコストの観点から、高濃度グルコース溶液に、微生物起源のβ−グルコシダーゼを作用させることで製造するのが好ましい。ゲンチオオリゴ糖は、純品でもよく、その他糖質との混合物であるゲンチオオリゴ糖含有糖質であってもよい。市販のゲンチオオリゴ糖を使用してもよい。例えば、ゲンチオオリゴ糖を含有するシラップ状のゲンチオオリゴ糖含有糖質として、「日食ゲントース＃４５（商品名）」が日本食品化工株式会社より販売されており、本発明において好適に使用できる。 Gentiooligosaccharides can be produced by enzymatic methods described in JP-A-1-222779, JP-A-2-219854, etc., acid decomposition of gentianose, a method of preparing from hydrolysates such as pustulan and laminaran. From the viewpoint of production efficiency and cost, it is preferable to produce a high-concentration glucose solution by allowing β-glucosidase derived from microorganisms to act. The gentio-oligosaccharide may be a pure product or a gentio-oligosaccharide-containing saccharide that is a mixture with another saccharide. Commercially available gentiooligosaccharides may be used. For example, as a syrup-shaped gentio-oligosaccharide-containing saccharide containing gentio-oligosaccharide, “Eclipse Gentose # 45 (trade name)” is sold by Nippon Shokuhin Kako Co., Ltd. and can be suitably used in the present invention.
本発明において、原料煮込みソースへのゲンチオオリゴ糖の添加量は、原料煮込みソースの質量に対し０．００１〜０．１５質量％であり、０．００２〜０．１質量％が好ましく、０．０１〜０．０６質量％がより好ましく、０．０２〜０．０４５質量％が特に好ましい。最も好ましくは、ゲンチオビオースを上記範囲で添加することである。ゲンチオオリゴ糖を原料煮込みソースに添加することにより、原料煮込みソースの風味を改善することができる。より詳しくは、コク味や厚み、旨みを増強することで風味を改善することができる。また、オニオンソテー独特のコク・旨味・苦味に類似した風味を付与できるため、オニオンソテーの代替として使用でき、オニオンソテーの一部または全部と置換して、オニオンソテーの使用量を削減することができる。さらに、煮込みソースがカレーの場合においては、スパイシー感やフルーツ感を向上させることもできる。また、煮込みソースがシチューの場合においては、化学調味料の嫌味を低減することで風味を向上させることもできる。そして、ゲンチオオリゴ糖の添加量を０．００１質量％以上とすることで風味改善効果をより顕著に得ることができる。ゲンチオオリゴ糖の添加量を０．１５質量％以下とすることでゲンチオオリゴ糖由来の苦味の悪影響を最小限に抑えより顕著に風味改善効果を得る事ができる。 In this invention, the addition amount of the gentio-oligosaccharide to the raw material stewed sauce is 0.001-0.15 mass% with respect to the mass of a raw material stewed sauce, 0.002-0.1 mass% is preferable, 0.01 -0.06 mass% is more preferable, and 0.02-0.045 mass% is especially preferable. Most preferably, gentiobiose is added in the above range. By adding gentio-oligosaccharide to the raw stew sauce, the flavor of the raw stew sauce can be improved. More specifically, the flavor can be improved by enhancing the richness, thickness and taste. In addition, it can be used as a substitute for onion saute because it can give a flavor similar to the richness, umami, and bitterness unique to onion saute, and it can be replaced with part or all of onion saute to reduce the amount of onion saute used. it can. Furthermore, when the stewed sauce is curry, it is possible to improve the feeling of spicy and fruit. In addition, when the stewed sauce is stew, the flavor can be improved by reducing the unpleasant taste of the chemical seasoning. And the flavor improvement effect can be acquired more notably by making the addition amount of gentio-oligosaccharide 0.001 mass% or more. By making the addition amount of gentio-oligosaccharide 0.15 mass% or less, the bad influence of the bitter taste derived from gentio-oligosaccharide can be minimized, and the flavor improving effect can be obtained more remarkably.
本発明の煮込みソースの製造方法は、原料煮込みソースにゲンチオオリゴ糖を添加する以外は特に制限は無く、常法により製造することができる。食品工場や厨房・家庭で一般的に用いられている製造方法であれば特に制限は無く、各種食材を炒めた後に煮込んでも良く、各種食材を炒めずに直接煮込んでも良い。煮込む手段も特に制限は無く、鍋や釜で加熱することで煮込んでも良く、レトルト処理時に加熱することで煮込んでも良い。また、ゲンチオオリゴ糖の添加時期は、特に限定は無い。原料煮込みソースの製造時に添加しても良く、原料煮込みソースを製造した後、添加しても良い。 There is no restriction | limiting in particular in the manufacturing method of the stewed sauce of this invention except adding a gentio-oligosaccharide to a raw material stewed sauce, It can manufacture by a conventional method. There is no particular limitation as long as it is a production method generally used in food factories, kitchens, and homes, and various ingredients may be boiled and then boiled, or various ingredients may be boiled directly without being fried. There is no particular limitation on the means for cooking, and it may be cooked by heating in a pot or kettle, or may be cooked by heating during retort processing. Moreover, there is no limitation in particular in the addition time of gentio-oligosaccharide. You may add at the time of manufacture of a raw material stewed sauce, and after manufacturing a raw material stewed sauce, you may add.
本発明の煮込みソースの製造方法は、原料煮込みソースにゲンチオオリゴ糖を添加した後、更にレトルト処理を行っても良い。レトルト処理を行うことで、保存性を高めることができる。また、オニオンソテーは保存安定性が悪く、オニオンソテーを添加した煮込みソースをレトルト処理し、長期間保管すると、オニオンソテーの風味が損なわれ易かったが、ゲンチオオリゴ糖は保存安定性に優れ、長期間保管しても風味が劣化し難いので、レトルト処理した煮込みソースを、長期間保管した後も、オニオンソテーを添加した場合のような、独特のコク味を有している。このため、レトルト処理することで、風味が良く、保存性に優れた煮込みソースを得ることができる。 In the method for producing a stewed sauce of the present invention, a retort treatment may be further performed after adding gentio-oligosaccharides to the raw stewed sauce. By performing the retort process, the storage stability can be improved. Onion saute has poor storage stability, and when the stewed sauce with onion saute is retorted and stored for a long period of time, the flavor of the onion saute is likely to be impaired. Since the flavor does not easily deteriorate even when stored, the stewed sauce that has been subjected to retort processing has a unique rich taste even when stored with onion saute after long-term storage. For this reason, the retort process can obtain the stewed sauce with good flavor and excellent storage stability.
なお、本発明において、レトルト処理とは、密閉容器に封入し、１１０〜１５０℃で、１秒〜１２０分間加熱処理を行うことを意味する。 In the present invention, the retort treatment means that the heat treatment is carried out at 110 to 150 ° C. for 1 second to 120 minutes after being enclosed in a sealed container.
次に、本発明のレトルト煮込みソース用風味改善剤について説明する。 Next, the flavor improving agent for retort stew sauce of this invention is demonstrated.
本発明のレトルト煮込みソース用風味改善剤は、ゲンチオオリゴ糖を含有する。ゲンチオオリゴ糖の含有量は、０．１〜１００質量％が好ましく、１０〜１００質量％がより好ましい。また、ゲンチオオリゴ糖は、ゲンチオビオースを含有するものが好ましく、ゲンチオビオースを、０．０１〜１００質量％含有することがより好ましく、１〜１００質量％含有するものが特に好ましい。上述したように、ゲンチオオリゴ糖を煮込みソースに添加することで、オニオンソテーを添加した場合のような、独特のコク味を有する煮込みソースを得ることができる。そして、ゲンチオオリゴ糖は保存安定性に優れ、長期間保管しても風味が劣化し難いので、風味が良く、保存性に優れたレトルト煮込みソースを得ることができる。 The flavor improving agent for retort stew sauce of this invention contains a gentio-oligosaccharide. The content of the gentio-oligosaccharide is preferably 0.1 to 100% by mass, and more preferably 10 to 100% by mass. The gentio-oligosaccharide preferably contains gentiobiose, more preferably 0.01 to 100% by mass, and particularly preferably 1 to 100% by mass of gentiobiose. As described above, by adding gentio-oligosaccharide to the stewed sauce, a stewed sauce having a unique rich taste as in the case of adding onion saute can be obtained. And since gentio-oligosaccharide is excellent in storage stability and does not deteriorate in flavor even after long-term storage, a retort stewed sauce with good flavor and excellent storage stability can be obtained.
なお、本発明において、レトルト煮込みソースとは、レトルト処理が施される煮込みソースのことを意味する。 In addition, in this invention, a retort stew sauce means the stew sauce to which a retort process is given.
本発明のレトルト煮込みソース用風味改善剤は、更に、オニオンソテーを０．１〜９９質量％含有することが好ましく、０．３〜２０質量％含有することがより好ましい。オニオンソテーを更に含有することで、煮込みソースの風味をより良好にできる。なお、本発明において、オニオンソテーとは、スライス又はみじん切りした玉ねぎを油脂で炒めて得られるもののことを意味する。 The flavor improving agent for stewed retort sauce of the present invention preferably further contains 0.1 to 99% by mass of onion saute, more preferably 0.3 to 20% by mass. By further containing onion saute, the flavor of the stewed sauce can be improved. In addition, in this invention, onion saute means what is obtained by frying the sliced or chopped onion with fats and oils.
（試験例１） ＜カレーの風味改善＞
市販のレトルトカレー（中辛）に、ゲンチオオリゴ糖含有糖質（商品名「日食ゲントース＃４５」、日本食品化工社製）を、ゲンチオビオース添加量が表１の通りとなるよう添加した後、缶に真空包装し、レトルト処理（オートクレーブにて１２４℃２０分間の加熱殺菌処理）を行うことで実施例１−１〜実施例１−５を調製した。また、市販のレトルトカレーそのものを比較例１−１とした。また、ゲンチオオリゴ糖含有糖質の代わりに、オニオンソテー（商品名「カレー屋さんのかくし味 炒め玉ねぎ」、エスビー食品社製）を表１の通り添加した以外は、実施例と同様にして、比較例１−２を調製した。なお、使用したレトルトカレーはオニオンソテー未添加のものであった。
(Test Example 1) <Improvement of curry flavor>
After adding a gentio-oligosaccharide-containing saccharide (trade name “Eclipse Gentose # 45”, manufactured by Nippon Shokuhin Kako Co., Ltd.) to a commercially available retort curry (medium hot) so that the amount of gentiobiose added is as shown in Table 1, the can Example 1-1 to Example 1-5 were prepared by vacuum packaging and performing retort processing (heat sterilization treatment at 124 ° C. for 20 minutes in an autoclave). In addition, a commercially available retort curry was used as Comparative Example 1-1. In addition, instead of gentiooligosaccharide-containing saccharide, onion saute (trade name “Curry-ya-san's Kashimi-flavored stir-fried onion”, manufactured by SBI Foods Co., Ltd.) was added as in Table 1, and compared Example 1-2 was prepared. The retort curry used was not added with onion saute.
得られたレトルトカレーに関し、「コク・味の厚み」および「スパイス感」を、比較例１−１を０として、７名のパネラーにより、−１０点〜１０点の２１段階で官能評価し、その平均値を求めた。結果を表１に纏めて記す。なお、「コク・味の厚み」「スパイス感」共に、点数が高い程良好な評価となる。 With respect to the obtained retort curry, the “thickness / taste thickness” and the “spice sensation” were sensory-evaluated in 21 stages of −10 points to 10 points by 7 panelists, with Comparative Example 1-1 as 0. The average value was obtained. The results are summarized in Table 1. It should be noted that the higher the score is, the better the evaluation is for both “boiled / flavored thickness” and “feeling of spice”.
表１に示した通り、カレーにゲンチオオリゴ糖を添加することでオニオンソテー様のコク・味の厚みやスパイス感を付与して風味を改善できることがわかった。また、ゲンチオオリゴ糖を添加した実施例１−１〜実施例１−５は、ゲンチオオリゴ糖及びオニオンソテーを添加していない比較例１−１と比べてフルーツ感が強く、ゲンチオオリゴ糖の添加によりカレーにフルーツ感を付与できることもわかった。そして、ゲンチオオリゴ糖を添加した試料の中でも、実施例１−１〜実施例１−４がコク・味の厚みとスパイス感共に改善効果が顕著であり、特に実施例１−２〜実施例１−３がコク・味の厚みとスパイス感共に格別顕著で最も風味に優れたカレーであった。 As shown in Table 1, it was found that the addition of gentio-oligosaccharides to the curry can improve the flavor by adding onion saute-like richness and taste and a spice feeling. In addition, Example 1-1 to Example 1-5 to which gentio-oligosaccharide was added had a strong fruit feeling compared to Comparative Example 1-1 to which gentio-oligosaccharide and onion saute were not added. It was also found that a fruity feeling can be imparted. And among the samples to which gentio-oligosaccharide was added, Example 1-1 to Example 1-4 had a remarkable improvement effect in both richness and taste thickness and a spice feeling, and in particular, Examples 1-2 to 1- No. 3 was the curry with the most remarkable flavor and richness in spiciness and spice.
（試験例２） ＜カレーの風味改善＞
表２の配合１（玉ねぎ無し）又は配合２（玉ねぎ有り）で常法に沿ってビーフカレーを作り、表３に示した通り各糖類を添加混合した試料をそれぞれ官能評価した。なお、実施例２−１および実施例２−２は、ゲンチオオリゴ糖含有糖質（商品名「日食ゲントース＃４５」、日本食品化工社製）を、ゲンチオビオースの添加量が０．０２１質量％となるよう添加した。比較例２−２〜比較例２−５は、添加糖類の固形分量が、実施例２−１および実施例２−２と一致するようにそれぞれの糖類を添加した。
(Test Example 2) <Improvement of curry flavor>
A beef curry was prepared according to a conventional method using the formulation 1 (without onion) or the formulation 2 (with onion) in Table 2, and each sample added with and mixed with each saccharide as shown in Table 3 was subjected to sensory evaluation. In addition, in Example 2-1 and Example 2-2, the addition amount of gentiobiose is 0.021% by mass with a gentio-oligosaccharide-containing carbohydrate (trade name “Eclipse Gentose # 45”, manufactured by Nippon Shokuhin Kako Co., Ltd.). Was added. In Comparative Example 2-2 to Comparative Example 2-5, each saccharide was added so that the solid content of the added saccharide coincided with Example 2-1 and Example 2-2.
得られたカレーの官能評価は次の通りであった。比較例２−１はスパイス感が少し有った。実施例２−１は比較例２−１と比べてスパイシー感が良好で旨みもあった。比較例２−２は少し甘味があり比較例２−１よりスパイス感に劣った。比較例２−３は少し甘味があり比較例２−１と同等のスパイス感であった。比較例２−４はピリピリした感じが舌に残った。比較例２−５は味が丸くなりスパイス感は低かった。比較例２−６は玉ねぎの甘味が出ていた。実施例２−２は比較例２−６のカレーにさらにコク味と旨みが付与されていた。 The sensory evaluation of the obtained curry was as follows. Comparative Example 2-1 had a little spice feeling. Example 2-1 had better spiciness and umami than Comparative Example 2-1. Comparative Example 2-2 was slightly sweet and inferior to the feeling of spice than Comparative Example 2-1. Comparative Example 2-3 was slightly sweet and had the same spice feeling as Comparative Example 2-1. In Comparative Example 2-4, a tingling feeling remained on the tongue. In Comparative Example 2-5, the taste was round and the spice feeling was low. In Comparative Example 2-6, the sweetness of the onion appeared. In Example 2-2, kokumi and umami were further added to the curry of Comparative Example 2-6.
また、上記各試料を１２１℃１５分のレトルト処理を行ったものをそれぞれ官能評価した。その結果は以下の通りであった。比較例２−１は、レトルト処理前よりもスパイス感が弱まっていた。実施例２−１は旨みがあり、スパイス感が残っており美味しかった。比較例２−２はスパイス感が無く角が立つ味であった。比較例２−３は少し甘味が出るがスパイス感は無かった。比較例２−４はレトルト前に比べピリピリ感は弱まるがスパイス感は無かった。比較例２−５は味が丸くスパイス感は無かった。比較例２−６は玉ねぎの甘味とコク味が出ていた。実施例２−２は比較例２−６と比べ玉ねぎの甘味と旨みが更に強まっており美味しかった。 In addition, each sample was subjected to a retort treatment at 121 ° C. for 15 minutes and subjected to sensory evaluation. The results were as follows. In Comparative Example 2-1, the feeling of spice was weaker than before the retort treatment. Example 2-1 was delicious and had a spice feeling and was delicious. In Comparative Example 2-2, there was no spice sensation and the corners were tasteful. Comparative Example 2-3 was slightly sweet but did not have a spice sensation. In Comparative Example 2-4, the tingling sensation was weaker than before the retort, but the spice sensation was absent. Comparative Example 2-5 had a round taste and no sense of spice. In Comparative Example 2-6, the sweetness and richness of onions appeared. In Example 2-2, the onion sweetness and taste were further enhanced compared to Comparative Example 2-6, and it was delicious.
更に、レトルト処理した上記各試料を冷蔵庫で一日保存したものをそれぞれ官能評価した。その結果は以下の通りであった。比較例２−１はスパイス感が弱かった。実施例２−１はコク味とスパイス感共にあり、良好な味だった。比較例２−２はあっさりしていて味に深みが無かった。比較例２−３はあまりピンとくる味が無かった。比較例２−４は味が丸くなるが焦げた味がした。比較例２−５は味が丸くなり、スパイス感はあまり感じられなかった。比較例２−６は玉ねぎの甘味が出ていた。実施例２−２は比較例２−６に旨みが追加され、スパイス感も残っており美味しかった。 Furthermore, each of the above retort-treated samples stored in a refrigerator for one day was subjected to sensory evaluation. The results were as follows. In Comparative Example 2-1, the feeling of spice was weak. Example 2-1 had both a rich taste and a spice feeling, and had a good taste. Comparative Example 2-2 was light and the taste was not deep. In Comparative Example 2-3, there was not much taste. In Comparative Example 2-4, the taste was round but the taste was burnt. In Comparative Example 2-5, the taste was round and the feeling of spice was not so much felt. In Comparative Example 2-6, the sweetness of the onion appeared. In Example 2-2, umami was added to Comparative Example 2-6, and the spice feeling remained and was delicious.
以上の試験結果より、玉ねぎ（オニオンソテー）を添加しない配合１のカレーにおいて、ゲンチオオリゴ糖を添加することにより、オニオンソテー様のコク味・旨み・スパイス感を付与し、風味改善効果を得られること、及び、レトルト処理や冷蔵保存しても風味改善効果が維持されることが確認された。
また、玉ねぎ（オニオンソテー）を添加した配合２のカレーにおいては、ゲンチオオリゴ糖を添加することにより、オニオンソテー様のコク味・旨み・スパイス感をより強化できることが確認された。
From the above test results, the addition of gentio-oligosaccharides to the curry of Formulation 1 with no onion (onion saute) can give the onion saute-like richness, umami, and spice feeling and provide a flavor improvement effect. And, it was confirmed that the flavor improving effect was maintained even after retorting or refrigerated storage.
Moreover, in the curry of the mixing | blending 2 which added onion (onion saute), it was confirmed by adding a gentio-oligosaccharide that the richness, taste, and spice feeling of an onion saute can be strengthened.
（試験例３） ＜ホワイトシチューの風味改善＞
市販のレトルトホワイトシチューにゲンチオオリゴ糖含有糖質（商品名「日食ゲントース＃４５」、日本食品化工社製）を、ゲンチオビオース添加量が表４の通りとなるよう添加混合した後、冷蔵保存し、翌日缶に１５０ｇずつ充填しレトルト処理（オートクレーブにて１２４℃２０分間の加熱殺菌処理）を行うことで実施例３−１〜実施例３−４を調製した。また、市販のレトルトホワイトシチューそのものを比較例３−１とした。また、ゲンチオオリゴ糖含有糖質の代わりに、オニオンソテー（商品名「カレー屋さんのかくし味 炒め玉ねぎ」、エスビー食品社製）を表４の通り添加した以外は、実施例と同様にして、比較例３−２を調製した。なお、使用したレトルトホワイトシチューはオニオンソテー未添加のものであった。得られたレトルトホワイトシチューに関し、「コク・ボディ感」および「化学調味料の嫌味の強さ」を、比較例３−１を０として７名のパネラーにより−１０点〜１０点の２１段階で官能評価し、その平均値を表４に纏めた。なお、「コク・味の厚み」は点数が高い程良好な評価であり、「化学調味料の嫌味の強さ」は点数が低い程良好な評価となる。
(Test Example 3) <Improvement of white stew flavor>
Gentio-oligosaccharide-containing carbohydrate (trade name “Eclipse Gentose # 45”, manufactured by Nippon Shokuhin Kako Co., Ltd.) was added and mixed in a commercially available retort white stew so that the amount of gentiobiose added was as shown in Table 4, and then refrigerated and stored. Example 3-1 to Example 3-4 were prepared by filling 150 g each of the cans the next day and performing retort treatment (heat sterilization treatment at 124 ° C. for 20 minutes in an autoclave). Moreover, the commercially available retort white stew itself was used as Comparative Example 3-1. In addition, instead of gentiooligosaccharide-containing saccharide, onion saute (trade name “Curry-ya-san's stir-fried onion”, manufactured by SB Foods Co., Ltd.) was added in the same manner as in Example, except that it was added as in Table 4. Example 3-2 was prepared. The retort white stew used was not added with onion saute. Regarding the obtained retort white stew, “bodily body feeling” and “strength of chemical seasonings” were set to 0 in Comparative Example 3-1, and were evaluated in 21 steps from -10 to 10 points by 7 panelists. Sensory evaluation was performed, and the average values are summarized in Table 4. In addition, “high body / taste thickness” is better as the score is higher, and “bad taste of chemical seasoning” is better as the score is lower.
表４に示した通り、ホワイトシチューにゲンチオオリゴ糖を添加することでオニオンソテー様のコク味・ボディ感を付与して風味を改善できることがわかった。また、ゲンチオオリゴ糖を添加した実施例３−１〜実施例３−４は、ゲンチオオリゴ糖及びオニオンソテーを添加していない比較例３−１、オニオンソテーを添加した比較例３−２と比べて化学調味料の嫌味が弱く、ゲンチオオリゴ糖の添加によりホワイトシチューにコク味・ボディ感を付与できるだけでなく化学調味料の嫌味を低減できることもわかった。ゲンチオオリゴ糖を添加した試料の中でも実施例３−２〜実施例３−３がコク味・ボディ感の付与効果および化学調味料の嫌味低減効果が顕著であり最も風味に優れたホワイトシチューであった。一方で、オニオンソテーを添加した比較例３−２は、オニオンソテー未添加の比較例３−１と比べ化学調味料の嫌味が強かった。 As shown in Table 4, it was found that adding a gentio-oligosaccharide to white stew can improve onion saute-like richness and body feeling and improve the flavor. Further, Example 3-1 to Example 3-4 to which gentio-oligosaccharide was added were chemically compared with Comparative Example 3-1 to which gentio-oligosaccharide and onion saute were not added, and Comparative Example 3-2 to which onion saute was added. It was also found that the taste of the seasoning is weak, and the addition of gentio-oligosaccharide not only gives the white stew a rich taste and body feeling, but also reduces the taste of the chemical seasoning. Among the samples to which gentio-oligosaccharide was added, Example 3-2 to Example 3-3 were white stews with the most excellent flavor and the effect of imparting richness and body feeling and the effect of reducing the unpleasant taste of chemical seasonings. . On the other hand, Comparative Example 3-2 to which onion saute was added had a stronger taste of chemical seasoning than Comparative Example 3-1 to which no onion saute was added.
（試験例４） ＜ビーフシチューの風味改善＞
市販のレトルトビーフシチューにゲンチオオリゴ糖含有糖質（商品名：「日食ゲントース＃４５」、日本食品化工社製）を、ゲンチオビオース添加量が表５の通りとなるよう添加混合した後冷蔵保存し、翌日缶に１５０ｇずつ充填しレトルト処理（オートクレーブにて１２４℃２０分間の加熱殺菌処理）を行うことで実施例４−１〜実施例４−５を調製した。また、市販のレトルトビーフシチューそのものを比較例４−１とした。また、ゲンチオオリゴ糖含有糖質の代わりに、オニオンソテー（商品名「カレー屋さんのかくし味 炒め玉ねぎ」、エスビー食品社製）を表５の通り添加した以外は、実施例と同様にして、比較例４−２を調製した。得られたレトルトビーフシチューに関し、「味の厚み」を、比較区４−１を０として、２名のパネラーにより−１０点〜１０点の２１段階で官能評価し、その平均値を表５に纏めた。
(Test Example 4) <Improvement of beef stew flavor>
Gentio-oligosaccharide-containing carbohydrates (trade name: “Eclipse Gentose # 45”, manufactured by Nippon Shokuhin Kako Co., Ltd.) were added to a commercially available retort beef stew so that the amount of gentiobiose added was as shown in Table 5, and then stored refrigerated. Example 4-1 to Example 4-5 were prepared by filling each can with 150 g the next day and performing a retort process (a heat sterilization process at 124 ° C. for 20 minutes in an autoclave). A commercially available retort beef stew itself was used as Comparative Example 4-1. In addition, instead of gentiooligosaccharide-containing saccharides, onion saute (trade name “curry shop sashimi onion stir-fried onion”, manufactured by SBI Foods Co., Ltd.) was added as in Table 5, Example 4-2 was prepared. With respect to the obtained retort beef stew, the “thickness of the taste” was sensory-evaluated in 21 stages of −10 to 10 points by two panelists, with the comparison section 4-1 being 0, and the average value is shown in Table 5 I summarized it.
表５に示した通り、ビーフシチューにゲンチオオリゴ糖を添加することで味の厚みを付与して風味を改善できることがわかった。また、実施例４−１〜実施例４−５は、味の厚みと共にコクも付与されていた。なお、ゲンチオオリゴ糖を添加した試料の中で、実施例４−３〜実施例４−５が味の厚みの付与効果が顕著であったが、実施例４−４および実施例４−５はコク味の付与効果が他の実施例に比べ劣っていた。実施例４−２および実施例４−３は、厚み及びコク味のバランスが良く、最も評価の高いビーフシチューであった。 As shown in Table 5, it was found that by adding gentio-oligosaccharides to beef stew, the taste thickness can be imparted and the flavor can be improved. In addition, Examples 4-1 to 4-5 were given richness along with the thickness of the taste. Of the samples to which gentio-oligosaccharide was added, Example 4-3 to Example 4-5 had a remarkable effect of imparting taste thickness, but Example 4-4 and Example 4-5 were rich. The effect of imparting taste was inferior to other examples. Example 4-2 and Example 4-3 had the best balance of thickness and richness, and were the most appreciated beef stew.
（試験例５） ＜トマトソースの風味改善＞
市販のトマトソースにゲンチオオリゴ糖含有糖質（商品名：「日食ゲントース＃４５」、日本食品化工社製）を、ゲンチオビオース含量がそれぞれ０．０２１質量％および０．０４２％となるように添加混合することで実施例５−１および実施例５−２を調製した。また、市販のトマトソースそのものを比較例５−１とした。ゲンチオオリゴ糖を添加した実施例５−１，５−２のトマトソースは、ゲンチオオリゴ糖非添加区の比較例５−１と比べて、コク・旨みが増しており、良好な風味を有していた。
(Test Example 5) <Flavor improvement of tomato sauce>
Gentio-oligosaccharide-containing carbohydrates (trade name: “Eclipse Gentose # 45”, manufactured by Nippon Shokuhin Kako Co., Ltd.) are added to and mixed with commercially available tomato sauce so that the gentiobiose content is 0.021% by mass and 0.042%, respectively. Thus, Example 5-1 and Example 5-2 were prepared. Moreover, the commercially available tomato sauce itself was used as Comparative Example 5-1. The tomato sauces of Examples 5-1 and 5-2 to which gentio-oligosaccharide was added had a rich flavor and a good flavor as compared to Comparative Example 5-1 in the gentio-oligosaccharide non-added section. .
（試験例６） ＜ハヤシソースの風味改善＞
市販のハヤシソースにゲンチオオリゴ糖含有糖質（商品名：「日食ゲントース＃４５」、日本食品化工社製）を、ゲンチオビオース含量がそれぞれ０．０２１質量％および０．０４２％となるように添加混合することで実施例６−１および実施例６−２を調製した。また、市販のハヤシソースそのものを比較例６−１とした。ゲンチオオリゴ糖を添加した実施例６−１，６−２のハヤシソースは、ゲンチオオリゴ糖非添加区の比較例６−１と比べて、コクや味の厚みが増し、塩味も増しており、良好な風味を有していた。
(Test Example 6) <Improvement of flavor of Hayashi sauce>
Gentio-oligosaccharide-containing saccharides (trade name: “Eclipse Gentose # 45”, manufactured by Nippon Shokuhin Kako Co., Ltd.) are added and mixed with commercially available Hayashi sauce so that the gentiobiose content is 0.021% by mass and 0.042%, respectively. Thus, Example 6-1 and Example 6-2 were prepared. Moreover, the commercially available Hayashi sauce itself was made into Comparative Example 6-1. Compared with the comparative example 6-1 of the gentio-oligosaccharide non-addition zone, the coconut sauce of Examples 6-1 and 6-2 to which the gentio-oligosaccharide was added increased in the thickness of the body and taste, and the salty taste also increased. It had a flavor.
（試験例７） ＜カレーの風味改善＞
市販のレトルトカレー（中辛、オニオンソテー未添加）に、ゲンチオビオース（結晶）をそれぞれ０．０２１質量％および０．０４２％となるように添加混合することで実施例７−１および実施例７−２を調製した。また、市販のレトルトカレーそのものを比較例７−１とした。さらに、ゲンチオビオース（結晶）を０．０２１質量％およびグルコースを０．１７５質量％添加混合することで実施例７−３を調製した。なお、ゲンチオビオース（結晶）は、ゲンチオオリゴ糖含有糖質（商品名「日食ゲントース＃４５」、日本食品化工社製）の二糖画分を分画し、結晶化させることで調製した。
(Test Example 7) <Improvement of curry flavor>
Example 7-1 and Example 7- were prepared by adding and mixing gentiobiose (crystals) to a commercially available retort curry (medium spicy, no onion saute added) so as to be 0.021% by mass and 0.042%, respectively. 2 was prepared. In addition, a commercially available retort curry was used as Comparative Example 7-1. Furthermore, Example 7-3 was prepared by adding and mixing 0.021 mass% of gentiobiose (crystal) and 0.175 mass% of glucose. Gentiobiose (crystal) was prepared by fractionating and crystallizing a disaccharide fraction of a gentio-oligosaccharide-containing saccharide (trade name “Eclipse Gentose # 45”, manufactured by Nippon Shokuhin Kako Co., Ltd.).
ゲンチオビオースを添加した実施例７−１、７−２のレトルトカレーは、ゲンチオビオース非添加区の比較例７−１と比べて先味の厚みが向上しており、さらにスパイス感も強まっていた。また、ゲンチオビオースおよびグルコースを添加した実施例７−３のレトルトカレーは、実施例７−１、７−２と比べて甘味が向上するとともに、味にまとまりが出てバランスが良くなっていた。 In the retort curry of Examples 7-1 and 7-2 to which gentiobiose was added, the thickness of the taste was improved as compared with Comparative Example 7-1 in the gentiobiose non-added group, and the spice feeling was further enhanced. In addition, the retort curry of Example 7-3 to which gentiobiose and glucose were added was improved in sweetness as compared to Examples 7-1 and 7-2, and the taste was more uniform and the balance was improved.
Claims (6)
The flavor improving agent for retort stew sauce according to claim 5 , wherein the gentio-oligosaccharide is gentiobiose.
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