JP6182253B1 - Seasoning liquid, egg binding dishes, method for producing egg binding dishes, and use of seasoning liquid - Google Patents
Seasoning liquid, egg binding dishes, method for producing egg binding dishes, and use of seasoning liquid Download PDFInfo
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- JP6182253B1 JP6182253B1 JP2016199841A JP2016199841A JP6182253B1 JP 6182253 B1 JP6182253 B1 JP 6182253B1 JP 2016199841 A JP2016199841 A JP 2016199841A JP 2016199841 A JP2016199841 A JP 2016199841A JP 6182253 B1 JP6182253 B1 JP 6182253B1
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- 150000008163 sugars Chemical class 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
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- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
【課題】卵の色がきれいで、食感が良好な卵とじ料理が調理できる調味液を提供する。【解決手段】卵とじ料理において卵と食材と共に用いられる調味液であって、Ｂ型粘度計を用いて測定される液温６０℃、回転開始から１２０秒後における粘度をη６０としたとき、η６０が１５ｍＰａ・ｓ以上、９５０ｍＰａ・ｓ以下である。【選択図】なしAn object of the present invention is to provide a seasoning liquid that can cook an egg-binding dish with a beautiful egg color and good texture. A seasoning liquid used together with eggs and ingredients in an egg binding dish, where the liquid temperature is 60 ° C. measured using a B-type viscometer, and the viscosity at 120 seconds after the start of rotation is η 60. Is 15 mPa · s or more and 950 mPa · s or less. [Selection figure] None
Description
本発明は、調味液、卵とじ料理、および卵とじ料理の製造方法に関する。 The present invention relates to a seasoning liquid, an egg-binding dish, and a method for manufacturing an egg-binding dish.
従来、卵とじ料理は、肉や野菜などの具材を割り下で煮た後、溶き卵をかけて、卵を凝固させることによって調理される。この際、卵の食感や卵の外観が損なわれないよう溶き卵をかけるタイミングや加熱条件等を適宜調整しながら調理が行われる。
近年、このような卵とじ料理を簡便に調理する方法についての研究が進み、かかる技術として、例えば、特許文献１に記載のものがある。
Conventionally, an egg-slicing dish is cooked by cooking ingredients such as meat and vegetables under a split and then adding a melted egg to solidify the egg. At this time, cooking is performed while appropriately adjusting the timing of applying the melted egg and heating conditions so that the texture of the egg and the appearance of the egg are not impaired.
In recent years, research on a method for simply cooking such an egg-strap dish has progressed, and there is, for example, one described in Patent Document 1 as such a technique.
特許文献１には、工業的に濾過処理や殺菌処理をした加工液卵を用い、キサンタンガムを含有させて２，５００〜９，０００ｃｐｓの粘度にさせた当該加工液卵を、１，０００ｃｐｓ以下の粘度を有する調味液中で加熱凝固させる技術が開示されている。 In Patent Document 1, a processed liquid egg that has been industrially filtered or sterilized is used, and the processed liquid egg containing xanthan gum and having a viscosity of 2,500 to 9,000 cps is 1,000 cps or less. A technique for heating and coagulating in a seasoning liquid having a viscosity is disclosed.
また、食品中の粒子の沈降を抑制する観点から、調味液に増粘剤を添加することは従来知られた技術である。例えば、特許文献２には、油脂と水、増粘剤、不溶性粉末原料とを混合した低粘度ソースが開示されている。 Moreover, it is a conventionally known technique to add a thickener to the seasoning liquid from the viewpoint of suppressing sedimentation of particles in food. For example, Patent Document 2 discloses a low-viscosity source obtained by mixing oil and fat, water, a thickener, and an insoluble powder raw material.
しかしながら、特許文献１に記載された技術は、加工液卵に予めキサンタンガムを含有させて所定の粘度にさせることを前提とするものであり、卵そのものが凝固した際に得られる特有の外観や食感に着目したものではなく、得られる卵料理は、固く、不自然な食感となる傾向にあった。また、キサンタンガムを卵液に混ぜるには、事前にキサンタンガムを水に溶解させ水溶液を準備することとなるため、卵液が薄くなる結果、卵の色が淡くなり、卵の味も薄まってしまうといった問題があった。また、卵とじ料理の中でもカツ丼などの丼物は、粘性をもった調味液を用いると、口あたりが低下し、美味しくないといった印象を与えてしまう傾向があった。
また、特許文献２に開示されるような従来技術は、極めて低粘度の調味液を用いるものであるため、料理の外観や味の向上に作用させるものではなく、調味液中の不溶性粉末原料を分散させることを目的とするものにとどまるものであった。
However, the technique described in Patent Document 1 is based on the premise that the processed liquid egg contains xanthan gum in advance to have a predetermined viscosity, and the specific appearance and food obtained when the egg itself solidifies. Instead of focusing on the feeling, the resulting egg dishes tended to be hard and unnatural. Also, in order to mix xanthan gum with egg liquid, xanthan gum is dissolved in water in advance and an aqueous solution is prepared. As a result, the egg liquid becomes thin, resulting in lighter egg color and lesser egg taste. There was a problem. Further, among egg-sliced dishes, when using a seasoning liquid having a viscosity, such as katsudono, there is a tendency for the mouthfeel to deteriorate and the impression that it is not delicious.
Moreover, since the prior art as disclosed in Patent Document 2 uses a seasoning liquid having an extremely low viscosity, it does not act on the appearance and taste of the dish, and the insoluble powder material in the seasoning liquid is used. It was only intended to be dispersed.
本発明者は、卵を用いて卵とじ料理を調理した際、卵と割り下が混合することで卵の色が茶色っぽくなり、美味しそうに見えなくなるといった問題に着目し、かかる問題を解決しつつ、簡便な方法で食感が良好な卵とじ料理を得るべく鋭意検討を行った。その結果、特定の条件を満たす粘度を有する調味液がかかる問題を解決するために有効であるといった新たな知見を得た。すなわち、卵が熱変性によって凝固する前であって、加熱により調味液が対流し始める６０℃での粘度に着目し、これを特定の範囲内に高度に制御することが、調味液の加熱による対流を抑制して調味液と卵との混合を低減させると共に、口あたりの低下を抑制し、食感が良好な卵とじ料理を得るために適していることを見出し、本発明を完成させた。 The present inventor paid attention to the problem that when an egg-slicing dish was cooked using eggs, the color of the egg became brownish due to mixing of the egg and the groat, and the problem was solved while solving this problem. In order to obtain an egg-bound dish with a good texture, a simple method was intensively studied. As a result, a new finding was obtained that a seasoning liquid having a viscosity satisfying a specific condition is effective in solving the problem. That is, before the egg is solidified by heat denaturation, paying attention to the viscosity at 60 ° C. at which the seasoning liquid begins to convect by heating, it is highly controlled within a specific range by heating the seasoning liquid. The present invention has been completed by finding that it is suitable for obtaining an egg-binding dish having a good texture while suppressing convection to reduce mixing of the seasoning liquid and the egg, and suppressing a decrease in mouthfeel. .
本発明は、卵とじ料理において卵と食材と共に用いられる調味液であって、前記調味液のＬ＊ａ＊ｂ＊表色系におけるｂ＊値が４．４以上であり、かつ、前記調味液の比重が１．１０以上１．４０以下であって、前記調味液が、カツオ、昆布、シイタケ、煮干し及びこれらの抽出物、並びに醤油から選ばれる一種または二種以上を含み、Ｂ型粘度計を用いて測定される前記調味液の液温６０℃、回転開始から１２０秒後における粘度をη６０としたとき、η６０が１５ｍＰａ・ｓ以上、９５０ｍＰａ・ｓ以下である、調味液を提供する。 The present invention is a seasoning liquid used together with eggs and ingredients in egg binding dishes, the b * value in the L * a * b * color system of the seasoning liquid is 4.4 or more, and the seasoning liquid Specific seasoning is 1.10 or more and 1.40 or less, and the seasoning liquid contains one or more selected from bonito, kelp, shiitake mushrooms, dried sardines and their extracts, and soy sauce, Provided a seasoning liquid in which η 60 is 15 mPa · s or more and 950 mPa · s or less when the viscosity of the seasoning liquid measured using a meter is 60 ° C. and the viscosity after 120 seconds from the start of rotation is η 60 To do.
本発明は、上記のような調味液と、上記卵の凝固卵と、上記食材と、を含む卵とじ料理を提供する。 The present invention provides an egg-binding dish including the seasoning liquid as described above, the coagulated egg of the egg, and the food material.
本発明は、容器に、調味液、０．７〜２．０重量％のキサンタンガムを含有しない卵および食材を入れる工程と、
前記調味液と前記卵とを混合させずに前記容器を加熱して、前記卵を加熱凝固させることにより、前記食材を前記卵でとじる工程と、
を含む、卵とじ料理の製造方法であって、
Ｂ型粘度計を用いて測定される前記調味液の液温６０℃、回転開始から１２０秒後における粘度をη ６０ としたとき、η ６０ が１５ｍＰａ・ｓ以上、９５０ｍＰａ・ｓ以下である、卵とじ料理の製造方法を提供する。
また、本発明は、容器に、調味液、０．７〜２．０重量％のキサンタンガムを含有しない卵および食材を入れる工程と、
前記調味液と前記卵とを混合させずに前記容器を加熱して、前記卵を加熱凝固させることにより、前記食材を前記卵でとじる工程と、
を含む、調味液の使用方法であって、
Ｂ型粘度計を用いて測定される前記調味液の液温６０℃、回転開始から１２０秒後における粘度をη ６０ としたとき、η ６０ が１５ｍＰａ・ｓ以上、９５０ｍＰａ・ｓ以下である、調味液の使用方法を提供する。
The present invention includes, in a container, adding a seasoning liquid, an egg not containing 0.7 to 2.0% by weight of xanthan gum, and ingredients;
Heating the container without mixing the seasoning liquid and the egg, and heating and coagulating the egg, thereby binding the food with the egg;
A method for producing an egg-binding dish, comprising:
An egg having a liquid temperature of 60 ° C. measured using a B-type viscometer and a viscosity at 120 seconds after the start of rotation is η 60, and η 60 is 15 mPa · s or more and 950 mPa · s or less. A method for producing a staple food is provided.
In addition, the present invention includes a step of putting a seasoning liquid, an egg not containing xanthan gum of 0.7 to 2.0% by weight, and ingredients in a container,
Heating the container without mixing the seasoning liquid and the egg, and heating and coagulating the egg, thereby binding the food with the egg;
A method of using the seasoning liquid,
When the temperature of the seasoning liquid measured using a B-type viscometer is 60 ° C. and the viscosity after 120 seconds from the start of rotation is η 60 , η 60 is 15 mPa · s or more and 950 mPa · s or less. A method of using the liquid is provided.
本発明によれば、卵の色がきれいで、食感が良好な卵とじ料理が調理できる調味液が提供される。 ADVANTAGE OF THE INVENTION According to this invention, the seasoning liquid with which the color of an egg is beautiful and an egg-taste dish with favorable food texture can be cooked is provided.
＜調味液＞
本実施形態に係る調味液は、卵とじ料理において卵と食材と共に用いられる調味液であって、Ｂ型粘度計を用いて測定される液温６０℃、回転開始から１２０秒後における粘度をη６０としたとき、η６０が１５ｍＰａ・ｓ以上、９５０ｍＰａ・ｓ以下である。
以下、詳細に説明する。
<Seasoning liquid>
The seasoning liquid according to this embodiment is a seasoning liquid that is used together with eggs and ingredients in egg binding dishes. The liquid temperature is 60 ° C. measured using a B-type viscometer, and the viscosity at 120 seconds after the start of rotation is η. When 60 , η 60 is 15 mPa · s or more and 950 mPa · s or less.
Details will be described below.
調味液のη６０は、１５ｍＰａ・ｓ以上、９５０ｍＰａ・ｓ以下である。調味液のη６０を１５ｍＰａ・ｓ以上とすることで、調味液の流動を抑制し、卵が熱変性し凝固する前に、卵と調味液が混合するのを適度に抑制することができる。一方、調味液のη６０を９５０ｍＰａ・ｓ以下とすることで、調味液の粘性によるねっとり感による口あたりの低下を抑制することができる。
また、調味液の対流をさらに抑制し、調味液と卵との混合を一層抑制したり、卵が一部のみ凝固し粒が発生することを低減させる観点から、η６０は、２０ｍＰａ・ｓ以上であることが好ましく、３０ｍＰａ・ｓであることがより好ましく、４０ｍＰａ・ｓ以上であることがさらに好ましい。これにより、ボリューム感があり卵の形状、質感が良好な卵とじ料理が得られる。
ここで、上記の卵の粒とは、加熱により調味液が対流することにより、凝固をし始めた卵の表面のみが小さな粒状となって卵本体から剥がれることによって発生するものである。このような卵の粒は、食感を損ね、さらには微細な卵の粒が調味液中に拡散することで、卵とじ料理の外観を損ねることとなる。また、例えば丼物とした場合、白飯に卵の粒がまとわりつき、粒が大きめのものはざらつき感、粒が小さめのものはねとつき感を与えることとなる。また、卵の粒が発生することで卵本体が目減りすることとなるため、卵とじ料理全体として具材感、ボリューム感が低減することにもなる。
一方、調味液のねとつきを抑制し、卵とじ料理の口あたりを一層良好にする観点から、η６０は、９００ｍＰａ・ｓ以下であることが好ましく、８５０ｍＰａ・ｓ以下であることがより好ましい。
すなわち、従来、調味液の粘度を高くすると、卵と調味液との混合は発生しにくくなる一方でねっとりし食感を損ねるといったトレードオフの関係にあったが、本実施形態の調味液は、調味液のη６０を高度に制御することで、卵と調味液との混合を抑制しつつ、口あたりの低下を抑制し、食感が良好な卵とじ料理を実現するものである。
Η 60 of the seasoning liquid is 15 mPa · s or more and 950 mPa · s or less. By setting the η 60 of the seasoning liquid to 15 mPa · s or more, the flow of the seasoning liquid can be suppressed, and mixing of the egg and the seasoning liquid can be appropriately suppressed before the egg is thermally denatured and solidified. On the other hand, by setting η 60 of the seasoning liquid to 950 mPa · s or less, it is possible to suppress a decrease in mouthfeel due to a sticky feeling due to the viscosity of the seasoning liquid.
Further, from the viewpoint of further suppressing the convection of the seasoning liquid, further suppressing the mixing of the seasoning liquid and the egg, or reducing the occurrence of grains by partially solidifying the egg, η 60 is 20 mPa · s or more. Preferably, it is 30 mPa · s, more preferably 40 mPa · s or more. As a result, an egg binding dish having a sense of volume and a good egg shape and texture can be obtained.
Here, the above-mentioned egg grains are generated when the seasoning liquid convects by heating, and only the surface of the egg that has started to solidify becomes a small grain and is peeled off from the egg body. Such an egg grain impairs the texture, and further, the fine egg grain diffuses into the seasoning liquid, thereby impairing the appearance of the egg-binding dish. For example, in the case of a rice bowl, the egg grains cling to the white rice, and the larger grains give a rough feeling, and the smaller grains give a rough feeling. Moreover, since the egg body is reduced due to the generation of the egg grains, the feeling of ingredients and the volume feeling of the whole egg-binding dish are also reduced.
On the other hand, η 60 is preferably 900 mPa · s or less, and more preferably 850 mPa · s or less, from the viewpoint of suppressing the stickiness of the seasoning liquid and further improving the mouthfeel of the egg-sealed dish. .
In other words, conventionally, when the viscosity of the seasoning liquid is increased, mixing of the egg and the seasoning liquid is less likely to occur while the moist texture is impaired, but the seasoning liquid of this embodiment is By highly controlling the η 60 of the seasoning liquid, the mixing of the egg and the seasoning liquid is suppressed, the deterioration of the mouthfeel is suppressed, and an egg-striped food having a good texture is realized.
調味液のη６０は、たとえば調味液を構成する各原料の種類や原料そのものが有する粘性、これらの配合割合を高度に調整することによって所望の範囲内に制御することが可能となる。たとえば、増粘剤は種類によって得られる粘性の特徴が異なるため、増粘剤の組み合わせやその種類に応じた配合量を調整することが重要となる。 The η 60 of the seasoning liquid can be controlled within a desired range by highly adjusting, for example, the type of each raw material constituting the seasoning liquid, the viscosity of the raw material itself, and the blending ratio thereof. For example, since the viscosity characteristics of the thickener differ depending on the type, it is important to adjust the combination of the thickener and the blending amount according to the type.
また、Ｂ型粘度計を用いて測定される液温２５℃、回転開始１２０秒後における粘度をη２５としたとき、η２５が１５ｍＰａ・ｓ以上、１，４００ｍＰａ・ｓ以下であることが好ましい。調味液と卵とを加熱調理器具に投入する際の温度下においても混合を効果的に抑制する観点から、η２５は、２０ｍＰａ・ｓ以上であることがより好ましい。一方、調味液のねとつきを効果的に抑制し、卵とじ料理の口あたりを良好にする観点から、η２５は、１，２００ｍＰａ・ｓ以下であることがより好ましい。 Further, when the liquid temperature measured using a B-type viscometer is 25 ° C. and the viscosity after 120 seconds from the start of rotation is η 25 , η 25 is preferably 15 mPa · s or more and 1,400 mPa · s or less. . From the viewpoint of effectively suppressing mixing even at the temperature when the seasoning liquid and the egg are put into the cooking device, η 25 is more preferably 20 mPa · s or more. On the other hand, η 25 is more preferably 1,200 mPa · s or less from the viewpoint of effectively suppressing the stickiness of the seasoning liquid and improving the mouthfeel of the egg-sealed dishes.
調味液の粘度の測定は、以下のようにして行われる。
たとえばＢ型粘度計により、適切なローターを使用して測定することができる。Ｂ型粘度計としては、たとえば「ＴＶＢ−１０Ｍ型粘度計（東機産業株式会社製）」を用いることができる。また、ローターは、たとえばＭ１、Ｍ２、Ｍ３、およびＭ４から適切なものを選択することができる。Ｍ１は、回転数１２ｒｐｍにおける測定上限粘度が５００ｍＰａ・ｓ、回転数３０ｒｐｍにおける測定上限粘度が２００ｍＰａ・ｓ、回転数６０ｒｐｍにおける測定上限粘度が１００ｍＰａ・ｓである。Ｍ２は、回転数１２ｒｐｍにおける測定上限粘度が２，５００ｍＰａ・ｓ、回転数３０ｒｐｍにおける測定上限粘度が１，０００ｍＰａ・ｓ、回転数６０ｒｐｍにおける測定上限粘度が５００ｍＰａ・ｓである。Ｍ３は、回転数１２ｒｐｍにおける測定上限粘度が１０，０００ｍＰａ・ｓ、回転数３０ｒｐｍにおける測定上限粘度が４，０００ｍＰａ・ｓ、回転数６０ｒｐｍにおける測定上限粘度が２，０００ｍＰａ・ｓである。Ｍ４は、回転数１２ｒｐｍにおける測定上限粘度が５０，０００ｍＰａ・ｓ、回転数３０ｒｐｍにおける測定上限粘度が２０，０００ｍＰａ・ｓ、回転数６０ｒｐｍにおける測定上限粘度が１０，０００ｍＰａ・ｓである。
本実施形態においては、たとえばＭ１〜Ｍ４のうちの小さい番号のローターを優先的に使用し、測定上限粘度を超える場合に順次大きな番号のローターを選択することができる。なお、測定粘度の数値によっては、他のＴＶＢ−１０型粘度計を選択することも可能である。
また、調味液が、例えばカツオ、昆布、シイタケの粉末といった不溶性物質を含む場合は、不溶性物質を濾過等により予め除去した後に、粘度の測定を行う。
The viscosity of the seasoning liquid is measured as follows.
For example, a B-type viscometer can be used to measure using a suitable rotor. As the B type viscometer, for example, “TVB-10M type viscometer (manufactured by Toki Sangyo Co., Ltd.)” can be used. Moreover, a suitable rotor can be selected from, for example, M1, M2, M3, and M4. M1 has a measurement upper limit viscosity of 500 mPa · s at a rotation speed of 12 rpm, a measurement upper limit viscosity of 200 mPa · s at a rotation speed of 30 rpm, and a measurement upper limit viscosity of 100 mPa · s at a rotation speed of 60 rpm. M2 has a measurement upper limit viscosity of 2,500 mPa · s at a rotation speed of 12 rpm, a measurement upper limit viscosity of 1,000 mPa · s at a rotation speed of 30 rpm, and a measurement upper limit viscosity of 500 mPa · s at a rotation speed of 60 rpm. M3 has a measurement upper limit viscosity of 10,000 mPa · s at a rotation speed of 12 rpm, a measurement upper limit viscosity of 4,000 mPa · s at a rotation speed of 30 rpm, and a measurement upper limit viscosity of 2,000 mPa · s at a rotation speed of 60 rpm. M4 has a measurement upper limit viscosity of 50,000 mPa · s at a rotation speed of 12 rpm, a measurement upper limit viscosity of 20,000 mPa · s at a rotation speed of 30 rpm, and a measurement upper limit viscosity of 10,000 mPa · s at a rotation speed of 60 rpm.
In the present embodiment, for example, a rotor having a smaller number among M1 to M4 is preferentially used, and a rotor having a larger number can be selected sequentially when the measurement upper limit viscosity is exceeded. Depending on the numerical value of the measured viscosity, another TVB-10 type viscometer can be selected.
When the seasoning liquid contains an insoluble substance such as bonito, kelp, or shiitake powder, the insoluble substance is removed in advance by filtration or the like, and then the viscosity is measured.
また、粘弾性計を用いて、３０℃から９０℃まで加熱（昇温速度０．０５℃／秒、せん断速度１（１／秒））したとき６０℃において測定される粘度ηＤＭＡが、８ｍＰａ・ｓ以上であることが好ましく、１１ｍＰａ・ｓ以上であることがより好ましく、１５ｍＰａ・ｓ以上であることがさらに好ましい。
ここで、３０℃から９０℃まで加熱（昇温速度０．０５℃／秒、せん断速度１（１／秒））する条件は、卵とじ料理の調理を模擬した条件であり、これを適切に制御することで、より一層卵と調味液との混合を抑制できる。また６０℃とは、３０℃から９０℃まで所定の条件で加熱する間の温度であって、卵が凝固し始める温度である。かかる６０℃における調味液の粘度を制御することで、卵が凝固する前に調味液と混合してしまうことをより確実に抑制できる。
なかでも、調味液の粘度が低粘度である場合は、調味液の流動をより適切に制御する必要が生じることがある。すなわち、粘度が低い場合、同程度の粘度であっても粘性の質の違いによって対流に対する制御が変動する場合がある。そのため、η６０に加え、上記のような条件における粘度ηＤＭＡを制御することが重要となる。低粘度とは、例えば、η６０が１８ｍＰａ・ｓ以下のときである。
In addition, the viscosity η DMA measured at 60 ° C. when heated from 30 ° C. to 90 ° C. using a viscoelasticity meter (temperature increase rate 0.05 ° C./second, shear rate 1 (1 / second)) is 8 mPa It is preferably s or more, more preferably 11 mPa · s or more, and further preferably 15 mPa · s or more.
Here, the conditions for heating from 30 ° C. to 90 ° C. (temperature increase rate: 0.05 ° C./second, shear rate: 1 (1 / second)) are conditions simulating cooking of egg-striped dishes, By controlling, mixing of an egg and a seasoning liquid can be suppressed further. Further, 60 ° C. is a temperature during heating from 30 ° C. to 90 ° C. under a predetermined condition, and is a temperature at which the egg begins to solidify. Controlling the viscosity of the seasoning liquid at 60 ° C. can more reliably suppress mixing with the seasoning liquid before the egg solidifies.
Especially, when the viscosity of a seasoning liquid is low viscosity, it may be necessary to control the flow of a seasoning liquid more appropriately. That is, when the viscosity is low, the control for convection may fluctuate due to the difference in viscosity quality even if the viscosity is comparable. Therefore, in addition to η 60 , it is important to control the viscosity η DMA under the above conditions. The low viscosity is, for example, when η 60 is 18 mPa · s or less.
また、粘弾性計を用いて、３０℃から９０℃まで加熱（昇温速度０．０５℃／秒、せん断速度１，０００（１／秒））したとき６０℃において測定される粘度ηＤＭＡ１０００が、８ｍＰａ・ｓ以上であることが好ましく、１１ｍＰａ・ｓ以上であることがより好ましい。これにより、激しく加熱されたような場合でも、調味液の流動を抑制し、より一層卵と調味液との混合を制御できる。 In addition, the viscosity ηDMA1000 measured at 60 ° C. when heated from 30 ° C. to 90 ° C. using a viscoelasticity meter (temperature increase rate 0.05 ° C./second , shear rate 1,000 (1 / second)) , 8 mPa · s or more is preferable, and 11 mPa · s or more is more preferable. Thereby, even when heated intensely, the flow of the seasoning liquid can be suppressed, and the mixing of the egg and the seasoning liquid can be further controlled.
粘弾性計を用いた粘度ηＤＭＡ、粘度ηＤＭＡ１０００は、以下のようにして測定される。
粘弾性計として、粘弾性測定装置（アントンパール株式会社製、ＭＣＲ１０２）を用い、共軸円筒型治具を使用し、せん断速度を１または１，０００（１／ｓ）とし、温度を３０℃から９０℃（昇温速度率０．０５℃／ｓ）に昇温させた時の粘度（ｍＰａ・ｓ）を測定する。
The viscosity η DMA and the viscosity η DMA1000 using a viscoelasticity meter are measured as follows.
As a viscoelasticity meter, a viscoelasticity measuring device (MCR102, manufactured by Anton Paar Co., Ltd.) was used, a coaxial cylindrical jig was used, the shear rate was 1 or 1,000 (1 / s), and the temperature was 30 ° C. To 90 ° C. (temperature increase rate: 0.05 ° C./s), the viscosity (mPa · s) is measured.
調味液のＬ＊ａ＊ｂ＊表色系におけるｂ＊値は、卵の色味をきれいに見せる観点から、４．４以上であることが好ましく、４．９以上であることがより好ましい。なかでも、卵とじ料理の食材としてカツを用いた場合、卵とのコントラストが良好になり、より一層見栄えが良好となる。一方、美味しそうな卵の印象を与える観点から、当該ｂ＊値は、９以下であることが好ましく、７．５以下であることがより好ましい。
当該Ｌ＊ａ＊ｂ＊表色系におけるｂ＊値は、着色料の選択、醤油などのその他成分の選択及び配合量によって調整される。
The b * value in the L * a * b * color system of the seasoning liquid is preferably 4.4 or more, and more preferably 4.9 or more, from the viewpoint of clearly showing the color of the egg. Especially, when a cutlet is used as an ingredient for an egg-binding dish, the contrast with the egg becomes good and the appearance is further improved. On the other hand, from the viewpoint of giving an impression of a delicious egg, the b * value is preferably 9 or less, and more preferably 7.5 or less.
The b * value in the L * a * b * color system is adjusted by the selection of the colorant, the selection of other components such as soy sauce, and the blending amount.
また、調味液のＬ＊ａ＊ｂ＊表色系におけるＬ＊値は、卵の色味をきれいに見せる観点から、６．０以上であることが好ましく、９．０以上であることがより好ましく、一方、食欲を増進させる観点から、１８以下であることが好ましい。 Further, the L * value in the L * a * b * color system of the seasoning liquid is preferably 6.0 or more, and more preferably 9.0 or more, from the viewpoint of making the color of the egg look beautiful. On the other hand, it is preferably 18 or less from the viewpoint of promoting appetite.
Ｌ＊ａ＊ｂ＊表色系におけるこれらの値は、以下のようにして測定できる。
まず、測色色差計の試料台に黒色のキャップをかぶせ、試料台を遮光した状態でゼロ合わせを行う。次いで、試料台に標準白板をおいて標準合わせを行う。その後、専用の丸形セルに試料となる調味液を入れ、そのセルを黒色キャップで遮光して反射測定を行う。
These values in the L * a * b * color system can be measured as follows.
First, a black cap is put on the sample table of the colorimetric color difference meter, and zero adjustment is performed with the sample table shielded from light. Next, standard alignment is performed by placing a standard white plate on the sample stage. Then, the seasoning liquid used as a sample is put into a dedicated round cell, and the cell is shielded from light with a black cap, and reflection measurement is performed.
調味液の比重が１．１０以上１．４０以下であることが好ましく、１．１３以上１．３５以下とすることがより好ましく、１．１５以上１．３０以下とすることがさらに好ましい。下限値以上とすることにより、調味液の比重が通常の溶き卵の比重よりも大きくなり、加熱調理器具への卵及び調味液の投入の順序に寄らず、卵と調味液とが二層に分かれやすくなり、η６０との相乗効果により両者の混ざり合いを抑制して卵とじ料理の卵の発色を一層良好にさせることができる。一方、上限値以下とすることにより、卵とじの料理の食感を良好に保持できる。なお、当該比重は、調味液の液温が２５℃のときのものとする。例えば、調味液を所定の容積となるように正確に測りとり、その重量を測定して、水に対する比重を算出する。 The specific gravity of the seasoning liquid is preferably 1.10 or more and 1.40 or less, more preferably 1.13 or more and 1.35 or less, and further preferably 1.15 or more and 1.30 or less. By setting it to the lower limit or more, the specific gravity of the seasoning liquid becomes larger than the specific gravity of the normal melted egg, and the eggs and the seasoning liquid are in two layers regardless of the order of the egg and the seasoning liquid to be put into the cooking device. It becomes easy to separate, and the mixing of both can be suppressed by the synergistic effect with η 60, and the color of the egg in the egg-binding dish can be improved. On the other hand, the texture of egg-sealed dishes can be satisfactorily maintained by setting the upper limit value or less. In addition, the said specific gravity shall be a thing when the liquid temperature of a seasoning liquid is 25 degreeC. For example, the seasoning liquid is accurately measured to have a predetermined volume, the weight is measured, and the specific gravity with respect to water is calculated.
調味液のブリックス値は、２０以上であることが好ましく、３０以上であることがより好ましく、３５以上であることがさらに好ましい。ブリックス値を下限値以上とすることでη６０との相乗効果により、加熱調理器具投入時や加熱時の調味液と卵との混ざり合いを一層抑制しつつ、より良好な卵とじ料理の食感が得られる。一方、卵とじ料理の味および食感を良好にする観点から、当該ブリックス値は、８０以下であることが好ましい。 The Brix value of the seasoning liquid is preferably 20 or more, more preferably 30 or more, and further preferably 35 or more. By making the Brix value equal to or higher than the lower limit value, the texture of the egg binding dish is further improved while further suppressing the mixing of the seasoning liquid and the egg at the time of heating cooking utensils or heating by the synergistic effect with η 60 Is obtained. On the other hand, the Brix value is preferably 80 or less from the viewpoint of improving the taste and texture of the egg-binding dish.
ブリックス値は、糖度計を用いて測定することができる。
なお、ブリックス値とは、一般には、糖度を示す値であり、屈折糖度計により測定される値であって、屈折率を２０℃におけるショ糖溶液の重量百分率濃度に換算した値をいう。単位は、「％」、「°」と表される場合もあるが、本実施形態においては単位の記載は省略する。
The Brix value can be measured using a saccharimeter.
The Brix value is generally a value indicating sugar content and is a value measured by a refractive saccharimeter, which is a value obtained by converting a refractive index to a weight percentage concentration of a sucrose solution at 20 ° C. The unit may be expressed as “%” or “°”, but the description of the unit is omitted in this embodiment.
調味液は、一般に食品に使用できる範囲内において、以下の成分を含むことができる。 The seasoning liquid can contain the following components as long as it can be generally used for food.
増粘剤は、調味液の粘度を上昇させ、卵と調味液の投入時や加熱時の対流を抑制することで卵と調味液の混ざり合いを抑制する観点から用いられる。
増粘剤としては、食品添加物に指定される増粘安定剤を用いることができる。具体的には、アセチル化アジピン酸架橋デンプン、アセチル化酸化デンプン、アセチル化リン酸架橋デンプン、リン酸架橋デンプン、リン酸化デンプン、リン酸モノエステル化リン酸架橋デンプン、オクテニルコハク酸デンプンナトリウム、酢酸デンプン、酸化デンプン、デンプングリコール酸ナトリウム、ヒドロキシプロピル化リン酸架橋デンプン、及びヒドロキシプロピルデンプン等の澱粉類、アルギン酸アンモニウム、アルギン酸カリウム、アルギン酸カルシウム、アルギン酸ナトリウム、アルギン酸プロピレングリコールエステル、カルボキシメチルセルロースカルシウム、カルボキシメチルセルロースナトリウム、ポリアクリル酸ナトリウム、及びメチルセルロースといった指定添加物：アウレオバシジウム培養液、アグロバクテリウムスクシノグリカン、アマシードガム、アラビアガム、アラビノガラクタン、アルギン酸、ウェランガム、エレミ樹脂、カシアガム、ガティガム、カードラン、カラギナン、加工ユーケマ藻類、精製カラギナン、ユーケマ藻末、カラヤガム、カロブビーンガム、キサンタンガム、ローカストビーンガム、キチン、キトサン、グァーガム、グァーガム酵素分解物、グルコサミン、酵母細胞壁、サイリウムシードガム、サバクヨモギシードガム、ジェランガム、タマリンドシードガム、タラガム、デキストラン、トラガントガム、トロロアオイ、納豆菌ガム、微小繊維状セルロース、ファーセレラン、フクロノリ抽出物、プルラン、ペクチン、マクロホモプシスガム、モモ樹脂、ラムザンガム、レバンといった既存添加物：オクラ抽出物、海藻セルロース、褐藻抽出物、グルテン、グルテン分解物、コンニャクイモ抽出物、サツマイモセルロース、ダイズ多糖類、ナタデココ、マンナン、レンネツトカゼインといった一般飲食添加物が挙げられる。
これらは一種または二種以上を混合して用いてもよい。なかでも、加熱時の対流を抑制し卵と調味液との混合を高度に制御する観点から、デンプン、キサンタンガムであることが好ましい。
The thickener is used from the viewpoint of suppressing the mixing of the egg and the seasoning liquid by increasing the viscosity of the seasoning liquid and suppressing the convection at the time of adding the egg and the seasoning liquid or heating.
As the thickener, a thickening stabilizer specified for food additives can be used. Specifically, acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphate crosslinked starch, phosphate crosslinked starch, phosphorylated starch, phosphate monoesterified phosphate crosslinked starch, starch sodium octenyl succinate, starch acetate Starch, oxidized starch, sodium starch glycolate, hydroxypropylated phosphate cross-linked starch, and hydroxypropyl starch, ammonium alginate, potassium alginate, calcium alginate, sodium alginate, propylene glycol ester alginate, carboxymethylcellulose calcium, carboxymethylcellulose sodium , Designated additives such as sodium polyacrylate and methylcellulose: Aureobasidium broth, Agrobacte Um succinoglycan, gum seed gum, gum arabic, arabinogalactan, alginic acid, welan gum, elemi resin, cassia gum, gati gum, curdlan, carrageenan, processed algae algae, refined carrageenan, yukema algae powder, caraya gum, carob bean gum, xanthan gum, locust bean gum , Chitin, chitosan, guar gum, guar gum enzyme degradation product, glucosamine, yeast cell wall, psyllium seed gum, mackerel mugwort seed gum, gellan gum, tamarind seed gum, tara gum, dextran, tragacanth gum, troro aoi, natto fungus gum, microfibrous cellulose, ferceleran , Fukuronori Extract, Pullulan, Pectin, Macrohomopsis Gum, Peach Resin, Ramzan Gum, Levan, etc. Existing Additives: Okra Extract, Sea Cellulose, brown algae extract, gluten, gluten hydrolyzate, konjac potato extract, sweet potato cellulose, soy polysaccharides, nata de coco, mannan, general food additives include such Ren the net casein.
You may use these 1 type or in mixture of 2 or more types. Among these, starch and xanthan gum are preferable from the viewpoint of suppressing convection during heating and highly controlling the mixing of the egg and the seasoning liquid.
増粘剤の含有量は、調味液全体に対し、０．１〜１０質量％であることが好ましく、０．５〜８質量％であることがより好ましい。上記下限値以上とすることにより、卵と調味液との混合を抑制しつつ、上記上限値以下とすることにより、卵とじ料理の食感を良好に維持できる。 The content of the thickener is preferably 0.1 to 10% by mass, and more preferably 0.5 to 8% by mass with respect to the whole seasoning liquid. By setting it as the said lower limit or more, suppressing the mixing of an egg and seasoning liquid, and making it below the said upper limit can maintain the food texture of an egg binding dish favorably.
酸性剤は、酸味の調整のほか、調味液のｐＨを酸性側にすることで腐敗を抑止する観点から用いられる。
酸性剤としては、酸味を付与するために用いられる酸味料、ｐＨを調整するために用いられるｐＨ調整剤等が挙げられる。酸味料としては、例えば、食酢（醸造酢）、果汁等が挙げられる。ｐＨ調整剤として、例えば、酢酸、アジピン酸、クエン酸、グルコン酸、コハク酸、酒石酸、乳酸、フマル酸、リンゴ酸、リン酸等が挙げられる。これらは一種または二種以上を混合して用いてもよい。
なかでも、卵とじ料理の風味を向上させる観点から、食酢（醸造酢）であることが好ましい。
The acidic agent is used from the viewpoint of inhibiting spoilage by adjusting the pH of the seasoning liquid to the acidic side in addition to adjusting the sourness.
Examples of the acid agent include a sour agent used for imparting sourness, a pH adjuster used for adjusting pH, and the like. Examples of acidulants include vinegar (brewed vinegar) and fruit juice. Examples of the pH adjuster include acetic acid, adipic acid, citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phosphoric acid and the like. You may use these 1 type or in mixture of 2 or more types.
Especially, it is preferable that it is a vinegar (brewed vinegar) from a viewpoint of improving the flavor of an egg-strap dish.
また、カツオ、昆布、シイタケ、煮干し及びこれらの抽出物、並びに醤油から選ばれる一種または二種以上を含むことが好ましい。これにより、卵とじ料理の美味しさを引き立たせることができる。また、当該カツオ、昆布、シイタケ、煮干しは、乾燥させ、加工された粉末をそのまま用いてもよい。
また上記以外に、あじ、さば、いか、あゆ、鮭、えび、かに、あさり、はまぐり、しじみ、かき、及びほたて等の魚介類の抽出物を含んでもよく、卵とじ料理の風味を損なわない範囲で、薬味、香辛料などを含んでもよい。
Moreover, it is preferable to contain the 1 type (s) or 2 or more types chosen from a bonito, a kelp, a shiitake mushroom, boiled and dried these, and soy sauce. Thereby, the deliciousness of an egg-binding dish can be brought out. In addition, the bonito, kelp, shiitake, and boiled dried may be dried and processed powder.
In addition to the above, it may contain seafood extracts such as horse mackerel, mackerel, sea bream, sea bream, shrimp, crab, clams, hamaguri, shijimi, oysters, and scallops, and does not impair the flavor of egg-spoiled dishes. In the range, it may contain spices, spices and the like.
また、食塩、砂糖、みりん、味噌、ソース、ブイヨン等の調味料、糖類、色素（着色料）、香料、機能性素材、及び酸化防止剤等の添加物を用いることができる。 In addition, additives such as seasonings such as salt, sugar, mirin, miso, sauce, bouillon, sugars, pigments (colorants), fragrances, functional materials, and antioxidants can be used.
調味液は、これらの成分を任意の水と共に公知の方法で均一に混合することによって製造できる。 A seasoning liquid can be manufactured by mixing these components uniformly with well-known methods with arbitrary water.
＜卵とじ料理＞
卵とじ料理は、上記の調味液と、凝固卵と、食材と、を含むものである。
本実施形態において卵とは、凝固する前の状態を意図し、生卵、加工卵のいずれであってもよい。また、卵の卵黄と卵白による黄色と白色のコントラストが得られ、より良好な外観となる観点から、生卵であることが好ましい。卵としては、一般に食用に供されるものであればよく、例えば、鶏、鶉、アヒル等の卵が挙げられるが、黄色みの発色、風味、入手しやすさの観点から鶏卵が好ましい。
凝固卵とは、卵が加熱により凝固したものであり、卵のすべてが完全に固まっている場合に限られず、一部が半凝固している場合や一部が生に近い状態である場合も含む。また、食材のすべてが凝固卵で覆われる場合に限られず、食材の少なくとも一部に凝固卵が付着していればよい。
<Egg-binding dishes>
Egg binding dishes include the above-mentioned seasoning liquid, coagulated eggs, and ingredients.
In this embodiment, an egg means a state before solidification, and may be either a raw egg or a processed egg. Moreover, it is preferable that it is a raw egg from the viewpoint from which the contrast of yellow and white by the egg yolk and egg white is obtained, and it becomes a more favorable external appearance. The eggs may be those generally used for edible use, and examples include eggs such as chickens, strawberries, and ducks. Eggs are preferable from the viewpoint of yellowish color development, flavor, and availability.
A solidified egg is one that has been solidified by heating and is not limited to the case where all of the eggs are completely solidified, but may be partially semi-solidified or partially raw. Including. Further, the present invention is not limited to the case where all of the food material is covered with the solidified egg, and it is sufficient that the solidified egg adheres to at least a part of the food material.
食材としては、加熱によって溶融せず、固形状のものであれば特に限定されないが、野菜類、根菜類、きのこ類、海草類、魚介類、肉類、乳製品及びこれらの材料から調理された調理品や加工品などを挙げることができる。 Food ingredients are not particularly limited as long as they are not melted by heating and are solid, but vegetables, root vegetables, mushrooms, seaweeds, seafood, meats, dairy products, and cooked products prepared from these ingredients And processed products.
また卵とじ料理は、上記の調味液と食材とともに卵でとじられた調理品を米飯の上にのせた丼物であってもよい。当該丼物としては、特に限定されないが、例えば、親子丼、カツ丼、及びたまご丼等が挙げられる。中でも、調味液と食材とが適切に混じり合い、卵の発色を良好に保持させつつも、食感を良好にできる観点から、カツ丼であることが好ましい。すなわち、従来のカツ丼の調味液は、良好な食感を得る観点から粘度を有さないものであったのに対し、本実施形態の調味液によれば、η６０を高度に制御することで良好な食感とともに卵の発色がきれいなカツ丼を得ることができる。 Further, the egg binding dish may be a bowl of rice cooked with the above-mentioned seasoning liquid and ingredients. Although it does not specifically limit as the said foodstuff, For example, a parent-child rice bowl, a cutlet bowl, an egg bowl, etc. are mentioned. Among these, the katsudon is preferable from the viewpoint that the seasoning liquid and the food material are mixed appropriately and the color of the egg is well maintained, while the texture can be improved. That is, while the conventional katsudon seasoning liquid has no viscosity from the viewpoint of obtaining a good texture, according to the seasoning liquid of this embodiment, η 60 is highly controlled. With a good texture, a cutlet bowl with a beautiful egg color can be obtained.
＜卵とじ料理の製造方法＞
卵とじ料理の製造方法は、容器に前記調味液、前記卵および前記食材を入れる工程と、前記容器を加熱して前記卵を凝固させる工程と、を含む。
<Manufacturing method of egg binding dishes>
The method for manufacturing an egg-striped dish includes a step of putting the seasoning liquid, the egg, and the food material in a container, and a step of heating the container to solidify the egg.
調味液、卵、及び食材を容器に入れる順番は特に限定されず、すべてを同時に容器に入れてもよい。調味液と卵の混合を効果的かつ簡便に抑制する観点から、調味液の後に卵を入れることが好ましい。 The order in which the seasoning liquid, the egg, and the ingredients are put in the container is not particularly limited, and all of them may be put in the container at the same time. From the viewpoint of effectively and simply suppressing mixing of the seasoning liquid and the egg, it is preferable to add the egg after the seasoning liquid.
容器を加熱して卵を凝固させる方法としては、容器を直火にかける、容器ごとオーブンに入れる等の方法が挙げられるが、大量生産をしても外観・味ともに良好な卵とじ料理を得る観点から、スチームコンベクションオーブンを用いて行われることが好ましい。スチームコンベクションオーブンは、一度に複数の卵とじ料理を調理することができるため、主にホテルや外食産業、惣菜加工などで用いられる。スチームコンベクションオーブンは、ファンにより熱風を強制対流させるオーブンであるため、直火で行われる手鍋料理よりも、調理したい卵及び食材等に熱が伝わるまで時間がかかる。そのため、卵が凝固するまでに時間がかかり、手鍋料理よりも、卵と調味液が混合しやすくなる傾向がある。しかし、本実施形態における調味液によれば、特定の条件を満たすため、スチームコンベクションオーブンを用いても、卵が調味液と混合することを抑制できる。 Examples of the method of solidifying the egg by heating the container include placing the container in an open flame or placing the container in an oven. From the viewpoint, it is preferable to use a steam convection oven. Steam convection ovens can be used to cook multiple egg-binding dishes at the same time, so they are mainly used in hotels, the restaurant industry, and side dish processing. Since the steam convection oven is an oven in which hot air is forcedly convected by a fan, it takes more time for the heat to be transmitted to the eggs and ingredients to be cooked than to cook by hand in a direct fire. Therefore, it takes time for the eggs to solidify, and it tends to be easier to mix the eggs and the seasoning liquid than in the hand cooking. However, according to the seasoning liquid in the present embodiment, since the specific condition is satisfied, even if a steam convection oven is used, mixing of the egg with the seasoning liquid can be suppressed.
また、加熱時間としては、卵と調味液の風味を保持する観点から、５〜１５分であることが好ましい。卵１個に対して、調味液を４０〜１００ｇ用いることが好ましい。これにより、味、外観のバランスが良好な卵とじ料理が得られる。 Moreover, as a heating time, it is preferable that it is 5 to 15 minutes from a viewpoint of hold | maintaining the flavor of an egg and seasoning liquid. It is preferable to use 40 to 100 g of the seasoning liquid per egg. As a result, an egg binding dish having a good balance of taste and appearance is obtained.
本実施形態における卵とじ料理の製造方法は、上記のような特定の調味液を用いることで、卵の色がきれいで、卵とじ料理の食感が良好な卵とじ料理が、簡便に得られる。 The method for producing an egg-binding dish according to the present embodiment can easily provide an egg-binding dish having a beautiful egg color and a good texture of the egg-binding dish by using the specific seasoning liquid as described above. .
以上、本発明の実施形態について述べたが、これらは本発明の例示であり、上記以外の様々な構成を採用することもできる。
以下、参考形態の例を付記する。
＜１＞
卵とじ料理において卵と食材と共に用いられる調味液であって、
Ｂ型粘度計を用いて測定される液温６０℃、回転開始から１２０秒後における粘度をη ６０ としたとき、η ６０ が１５ｍＰａ・ｓ以上、９５０ｍＰａ・ｓ以下である、調味液。
＜２＞
前記調味液のＬ＊ａ＊ｂ＊表色系におけるｂ＊値が４．４以上である、＜１＞に記載の調味液。
＜３＞
前記調味液の比重が１．１０以上１．４０以下である、＜１＞または＜２＞に記載の調味液。
＜４＞
前記調味液のブリックス値が２０以上である、＜１＞乃至＜３＞いずれか一に記載の調味液。
＜５＞
粘弾性計を用い、３０℃から９０℃まで加熱（昇温速度０．０５℃／秒、せん断速度１（１／秒））したとき６０℃において測定される粘度η ＤＭＡ が、８ｍＰａ・ｓ以上である、＜１＞乃至＜４＞いずれか一に記載の調味液。
＜６＞
前記調味液が、増粘剤を含む、＜１＞乃至＜５＞いずれか一に記載の調味液。
＜７＞
前記調味液が、カツオ、昆布、シイタケ、煮干し及びこれらの抽出物、並びに醤油から選ばれる一種または二種以上を含む、＜１＞乃至＜６＞いずれか一に記載の調味液。
＜８＞
＜１＞乃至＜７＞いずれか一に記載の調味液と、前記卵の凝固卵と、前記食材と、を含む卵とじ料理。
＜９＞
前記卵とじ料理が、親子丼、カツ丼、及びたまご丼の中から選ばれる、＜８＞に記載の卵とじ料理。
＜１０＞
＜１＞乃至＜７＞いずれか一に記載の調味液を用いて卵とじ料理を製造する方法であって、
容器に前記調味液、前記卵および前記食材を入れる工程と、
前記容器を加熱して前記卵を凝固させる工程と、
を含む、卵とじ料理の製造方法。
＜１１＞
前記卵を凝固させる工程がスチームコンベクションオーブンを用いて行われる、＜１０＞に記載の卵とじ料理の製造方法。
＜１２＞
前記卵１個に対して、前記調味液を４０〜１００ｇ用いる、＜１０＞または＜１１＞に記載の卵とじ料理の製造方法。
As mentioned above, although embodiment of this invention was described, these are illustrations of this invention and various structures other than the above are also employable.
Hereinafter, examples of the reference form will be added.
<1>
It is a seasoning liquid used with eggs and ingredients in egg binding dishes,
A seasoning liquid in which η 60 is 15 mPa · s or more and 950 mPa · s or less, when a liquid temperature measured using a B-type viscometer is 60 ° C. and a viscosity 120 seconds after the start of rotation is η 60 .
<2>
The seasoning liquid according to <1>, wherein the b * value in the L * a * b * color system of the seasoning liquid is 4.4 or more.
<3>
The seasoning liquid according to <1> or <2>, wherein the specific gravity of the seasoning liquid is 1.10 or more and 1.40 or less.
<4>
The seasoning liquid according to any one of <1> to <3>, wherein the Brix value of the seasoning liquid is 20 or more.
<5>
The viscosity η DMA measured at 60 ° C. when heated from 30 ° C. to 90 ° C. using a viscoelasticity meter (temperature increase rate 0.05 ° C./second , shear rate 1 (1 / second)) is 8 mPa · s or more. The seasoning liquid according to any one of <1> to <4>.
<6>
The seasoning liquid according to any one of <1> to <5>, wherein the seasoning liquid includes a thickener.
<7>
The seasoning liquid according to any one of <1> to <6>, wherein the seasoning liquid contains one or more selected from bonito, kelp, shiitake mushrooms, boiled and dried extracts, and soy sauce.
<8>
<1> thru | or <7> Egg binding food containing the seasoning liquid as described in any one, the coagulated egg of the said egg, and the said foodstuff.
<9>
The egg binding dish according to <8>, wherein the egg binding dish is selected from a parent and child bowl, a cutlet bowl, and an egg bowl.
<10>
<1> thru | or <7> It is a method of manufacturing an egg binding dish using the seasoning liquid as described in any one,
Placing the seasoning liquid, the eggs and the ingredients in a container;
Heating the container to solidify the egg;
A method for producing an egg-binding dish.
<11>
The method for producing an egg-binding dish according to <10>, wherein the step of solidifying the egg is performed using a steam convection oven.
<12>
<10> or <11> The method for producing an egg-bound food according to <10>, wherein 40 to 100 g of the seasoning liquid is used for one egg.
次に、実施例により本発明を詳しく説明するが、本発明の内容は実施例に限られるものではない。 EXAMPLES Next, although an Example demonstrates this invention in detail, the content of this invention is not restricted to an Example.
＜実施例及び比較例＞
・調味液の作成
表１に示す組成（単位は重量部）で原料を公知の方法で混合後、９０℃加熱して調味液を作成し、以下の評価を行った。また、原料は以下のものを使用した。結果を表１に示す。
・着色料（赤）、着色料（黄）の１％水溶液をそれぞれ調製したとき、当該水溶液のＬ＊ａ＊ｂ＊表色系におけるＬ＊値、ａ＊値、ｂ＊値が表２に示す数値となるものをそれぞれ使用した。
・澱粉：「コーンスターチＹ」株式会社Ｊ−オイルミルズ製
・キサンタンガム：「ＧＲＩＮＤＳＴＥＤ ＸＡＮＴＨＡＮ ２００」ダニスコジャパン株式会社製
<Examples and Comparative Examples>
-Preparation of seasoning liquid After mixing a raw material with the composition (a unit is a weight part) shown in Table 1 by a well-known method, it heated at 90 degreeC and created the seasoning liquid, and performed the following evaluation. In addition, the following materials were used. The results are shown in Table 1.
When preparing 1% aqueous solutions of colorant (red) and colorant (yellow), the L * value, a * value, and b * value in the L * a * b * color system of the aqueous solution are shown in Table 2. Each of the numerical values shown was used.
・ Starch: “Corn Starch Y” manufactured by J-Oil Mills ・ Xanthan Gum: “GRINDSTED XANTHAN 200” manufactured by Danisco Japan Co., Ltd.
・卵とじ料理（カツ丼）の作成
得られた調味液を用いて以下の手順でカツ丼を作成し、得られたカツ丼について評価を行った。結果を表１に示す。
まず、深めのホテルパンにカットした調理済みのトンカツ１１０ｇ、スライスタマネギ４０ｇを並べ、その上から、全体に行き渡るように調味液７０ｇと割卵した鶏卵１個をかけた。次に、予め余熱をしておいたスチームコンベクションオーブン内に、上記ホテルパンをいれ、１６０℃で７分加熱した。その後、ホテルパンを取り出し、コテで卵とじされたトンカツをすくい、米飯の上にのせて、カツ丼を作成した。
・ Creation of egg binding dishes (cutlet bowl) Using the obtained seasoning liquid, cutlet bowls were prepared according to the following procedure, and the resulting cutlet bowl was evaluated. The results are shown in Table 1.
First, 110 g of cooked tonkatsu cut into deep hotel bread and 40 g of sliced onion were arranged, and from above, 70 g of seasoning liquid and one egg that had been split were applied so as to spread over the whole. Next, the hotel bread was placed in a steam convection oven that had been preheated in advance, and heated at 160 ° C. for 7 minutes. After that, I took out the hotel bread, scooped the tonkatsu spliced with a trowel, put it on the rice, and made a cutlet bowl.
＜評価＞
調味液に関し、以下の基準に従い評価を行った。
・調味液の粘度の測定
粘度の測定は、Ｂ型粘度計「ＴＶＢ−１０Ｍ」東機産業株式会社製を用いて行った。回転数、ローターは、以下の測定条件Ａ〜Ｅで示すものを、それぞれの調味液に合わせて選択して使用した。調味液の温度２５℃、６０℃それぞれについて、ローターの回転開始から１２０秒後の粘度η２５、η６０（ｍＰａ・ｓ）をそれぞれ測定した。測定結果を、測定条件とともに、表１に示した。
なお、表１中の「※」は、測定機の適正測定域を下回るものであったが、測定機に表示された数値である。
・測定条件
Ａ ローターＮｏ．１、６０ｒｐｍ
Ｂ ローターＮｏ．１、３０ｒｐｍ
Ｃ ローターＮｏ．２、３０ｒｐｍ
Ｄ ローターＮｏ．２、６ｒｐｍ
Ｅ ローターＮｏ．３、３０ｒｐｍ
<Evaluation>
The seasoning liquid was evaluated according to the following criteria.
-Measurement of viscosity of seasoning liquid The viscosity was measured using a B-type viscometer "TVB-10M" manufactured by Toki Sangyo Co., Ltd. The number of rotations and rotors selected by the following measurement conditions A to E were selected and used in accordance with each seasoning liquid. Viscosity η 25 and η 60 (mPa · s) 120 seconds after the start of rotation of the rotor were measured for each of the seasoning liquid temperatures of 25 ° C. and 60 ° C. The measurement results are shown in Table 1 together with the measurement conditions.
Note that “*” in Table 1 is a numerical value displayed on the measuring instrument although it was below the appropriate measurement range of the measuring instrument.
・ Measurement condition A Rotor No. 1, 60 rpm
B Rotor No. 1, 30 rpm
C Rotor No. 2, 30 rpm
D Rotor No. 2, 6 rpm
E Rotor No. 3, 30 rpm
・調味液の粘弾性計による測定
粘弾性測定装置（アントンパール株式会社製、ＭＣＲ１０２）を用い、共軸円筒型治具（ローターＣＣ２７および対応のサンプル供試カップ）を使用し、せん断速度を１または１，０００（１／秒）とし、温度を３０℃から９０℃（昇温速度０．０５℃／秒）に昇温させて粘度を測定し、６０℃において測定された粘度をそれぞれηＤＭＡ、ηＤＭＡ１０００（ｍＰａ・ｓ）とした。
・ Measurement of viscoelasticity of seasoning liquid Using a viscoelasticity measuring device (MCR102, manufactured by Anton Paar Co., Ltd.), using a coaxial cylindrical jig (rotor CC27 and corresponding sample test cup), and shear rate of 1 or 1,000 (1 / sec), the viscosity was raised the temperature to 90 ° C. from 30 ° C. (heating rate 0.05 ° C. / sec) were measured, respectively eta DMA measured viscosity at 60 ° C. Η DMA1000 (mPa · s).
・調味液のブリックス値の測定
ブリックス値の数値範囲０以上、６０未満の場合は、糖度計（濃度計）「ＰＲ−２０１α」株式会社アタゴ製と用い、ブリックス値の数値範囲６０以上、１００以下の場合は、糖度計（濃度計）「ＰＲ−３０１α」株式会社アタゴ製を用いて測定した。
・ Measurement of Brix value of seasoning liquid When the numerical range of the Brix value is 0 or more and less than 60, the sugar content meter (concentration meter) “PR-201α” manufactured by Atago Co., Ltd. is used, and the numerical value range of the Brix value is 60 or more and 100 or less. In this case, the sugar content was measured using a sugar meter (concentration meter) “PR-301α” manufactured by Atago Co., Ltd.
・Ｌ＊ａ＊ｂ＊表色系におけるＬ＊値、ａ＊値、ｂ＊値の測定
まず、測色色差計「ＺＥ−６０００」（日本電子工業株式会社製）を用い、試料台に黒色のキャップをかぶせ、試料台を遮光した状態でゼロ合わせを行った。次いで、試料台に標準白板をおいて標準合わせを行った。その後、専用の丸形セルに試料となる調味液１０ｍｌを入れ、そのセルを黒色キャップで遮光して反射測定を行った。測定は５回行い、その平均値を測定値とした。結果を表１に示す。
・ L * a * b * Measurement of L * value, a * value and b * value in the color system The cap was put on and zero alignment was performed with the sample stage shielded from light. Next, standard alignment was performed by placing a standard white plate on the sample stage. Thereafter, 10 ml of the seasoning liquid serving as a sample was placed in a dedicated round cell, and the cell was shielded from light with a black cap, and reflection measurement was performed. The measurement was performed 5 times, and the average value was taken as the measured value. The results are shown in Table 1.
卵とじ料理（カツ丼）に関し、以下の基準に従い評価を行った。結果を表１に示す。
・卵の色味（卵と調味液が混ざらず卵の色がきれい）
○：卵の色が鮮やかで全体的に明るい。
△：卵の色がやや鮮やかで全体的にやや明るい。
×：卵の色が暗い。
Evaluation was made according to the following criteria for the egg-letter dishes (katsudon). The results are shown in Table 1.
-Egg color (egg and seasoning liquid are not mixed, egg color is beautiful)
○: The egg color is bright and bright overall.
(Triangle | delta): The color of an egg is a little bright and the whole is a little bright.
X: The egg color is dark.
・卵とじの状態（卵の粒感のなさ）
○：卵と調味液が混ざらず、卵が層状に凝固している。
×：卵が粒状になった状態で固まっている部分がみられる。
・ Egg binding (no egg grain feeling)
○: The egg and the seasoning liquid are not mixed, and the egg is solidified in layers.
X: The part hardened in the state which the egg became granular is seen.
・卵とじ料理（カツ丼）の食感（口あたり）
○：口あたりがよい。
△：口あたりがややよい。
×：口あたりがよくない（ねとつき感、ざらざら感がある等）。
・ Food texture of egg-tipped dishes (katsudon)
○: The mouth feels good.
Δ: Slightly good mouthfeel.
X: The mouth feel is not good (feels sticky or rough).
・卵とじ料理（カツ丼）の全体のバランス
上記カツ丼について、５人の専門パネラーに外観の観察・試食してもらい、カツ丼全体について、１０段階（５が標準、１０が最も見た目が美味しそうで、食感・味がよく、全体のバランスがよい）で評価してもらった。そして、５人の専門パネラーによる評価の平均値を算出し、この小数点第１位を四捨五入したものを評価点とし、以下の基準に従い評価を行った。
○ 評価点が１０〜９
△ 評価点が８〜５
× 評価点が４〜１
・ Overall balance of egg-sliced dishes (cutlet bowl) For the above cutlet bowl, five expert panelists observe and taste the appearance, and the whole cutlet bowl has 10 levels (5 is standard, 10 is the most delicious) Yes, the texture and taste are good and the overall balance is good). Then, an average value of evaluations by five expert panelists was calculated, and the evaluation was performed according to the following criteria, with the rounded one decimal place as the evaluation point.
○ Evaluation score is 10-9
△ Evaluation score is 8-5
X Evaluation score is 4 ~ 1
Claims (7)
前記調味液のＬ＊ａ＊ｂ＊表色系におけるｂ＊値が４．４以上であり、かつ、前記調味液の比重が１．１０以上１．４０以下であって、
前記調味液が、カツオ、昆布、シイタケ、煮干し及びこれらの抽出物、並びに醤油から選ばれる一種または二種以上を含み、
Ｂ型粘度計を用いて測定される前記調味液の液温６０℃、回転開始から１２０秒後における粘度をη６０としたとき、η６０が１５ｍＰａ・ｓ以上、９５０ｍＰａ・ｓ以下である、調味液。 It is a seasoning liquid used with eggs and ingredients in egg binding dishes,
The b * value in the L * a * b * color system of the seasoning liquid is 4.4 or more, and the specific gravity of the seasoning liquid is 1.10 or more and 1.40 or less,
The seasoning liquid contains one or more selected from bonito, kelp, shiitake mushrooms, dried sardines and extracts thereof, and soy sauce,
When the temperature of the seasoning liquid measured using a B-type viscometer is 60 ° C. and the viscosity after 120 seconds from the start of rotation is η 60 , η 60 is 15 mPa · s or more and 950 mPa · s or less. liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH089925A (en) * | 1994-07-01 | 1996-01-16 | Nisshin Flour Milling Co Ltd | Preparation of egg-containing food |
| JPH09210A (en) * | 1995-06-15 | 1997-01-07 | Kosumosu Shokuhin:Kk | Production of calcium-enriched egg soup product |
| JP2003235516A (en) * | 2002-02-18 | 2003-08-26 | House Foods Corp | Packaged egg-containing food material and method for cooking the egg-containing food |
| JP2004008018A (en) * | 2002-06-03 | 2004-01-15 | House Foods Corp | Material for cooking cooked food |
| JP2007089507A (en) * | 2005-09-29 | 2007-04-12 | House Foods Corp | Packaged seasoning sauce for microwave-oven cooking |
| JP2008000059A (en) * | 2006-06-22 | 2008-01-10 | Nippon Flour Mills Co Ltd | Method for producing tamagotoji |
| JP2011045268A (en) * | 2009-08-26 | 2011-03-10 | Q P Corp | Method for producing scrambled egg |
| JP2012165728A (en) * | 2011-02-09 | 2012-09-06 | Harakara Fukushikai | Food composition |
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2016
- 2016-10-11 JP JP2016199841A patent/JP6182253B1/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH089925A (en) * | 1994-07-01 | 1996-01-16 | Nisshin Flour Milling Co Ltd | Preparation of egg-containing food |
| JPH09210A (en) * | 1995-06-15 | 1997-01-07 | Kosumosu Shokuhin:Kk | Production of calcium-enriched egg soup product |
| JP2003235516A (en) * | 2002-02-18 | 2003-08-26 | House Foods Corp | Packaged egg-containing food material and method for cooking the egg-containing food |
| JP2004008018A (en) * | 2002-06-03 | 2004-01-15 | House Foods Corp | Material for cooking cooked food |
| JP2007089507A (en) * | 2005-09-29 | 2007-04-12 | House Foods Corp | Packaged seasoning sauce for microwave-oven cooking |
| JP2008000059A (en) * | 2006-06-22 | 2008-01-10 | Nippon Flour Mills Co Ltd | Method for producing tamagotoji |
| JP2011045268A (en) * | 2009-08-26 | 2011-03-10 | Q P Corp | Method for producing scrambled egg |
| JP2012165728A (en) * | 2011-02-09 | 2012-09-06 | Harakara Fukushikai | Food composition |
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| JP2018061444A (en) | 2018-04-19 |
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