JP6348307B2 - Concentrated liquid seasoning - Google Patents
Concentrated liquid seasoning Download PDFInfo
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- JP6348307B2 JP6348307B2 JP2014062650A JP2014062650A JP6348307B2 JP 6348307 B2 JP6348307 B2 JP 6348307B2 JP 2014062650 A JP2014062650 A JP 2014062650A JP 2014062650 A JP2014062650 A JP 2014062650A JP 6348307 B2 JP6348307 B2 JP 6348307B2
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- concentrated liquid
- liquid seasoning
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- seasoning
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- Seasonings (AREA)
Description
本発明は、濃縮液体調味料に関する。更に詳しくは、本発明は、希釈して用いられる濃縮型の液体調味料でありながら、希釈使用時においても鶏だしの風味（香味）を十分に享受することができ、だし感及び後味等の香味バランスに優れる濃縮液体調味料に関する。 The present invention relates to a concentrated liquid seasoning. More specifically, the present invention is a concentrated liquid seasoning used by diluting, but can sufficiently enjoy the flavor (flavor) of chicken stock even when used for dilution, such as dashi feeling and aftertaste. The present invention relates to a concentrated liquid seasoning excellent in flavor balance.
近年における食生活の多様化に伴って、液体調味料の使われ方、液体調味料を用いた料理等も変化してきている。
そして、液体調味料を用いた料理を喫食する際には、良好な風味が求められることが多く、料理の種類等によって、液体調味料の改良が検討されている。
更には、保存安定性を向上できるとともに、容積低減化による運搬性や利便性等を向上できるという観点から、濃縮型の液体調味料が種々提案されている。
具体的な濃縮型の液体調味料としては、ラーメン等の麺料理に用いられる濃縮中華スープ等の濃縮型調味料などが知られている（例えば、特許文献１参照）。
With the diversification of eating habits in recent years, how liquid seasonings are used, dishes using liquid seasonings, and the like are also changing.
And when eating the dish using a liquid seasoning, a favorable flavor is often calculated | required and the improvement of a liquid seasoning is examined by the kind etc. of dish.
Furthermore, various concentrated liquid seasonings have been proposed from the viewpoint of improving storage stability and improving transportability and convenience due to volume reduction.
As a specific concentrated liquid seasoning, a concentrated seasoning such as concentrated Chinese soup used for noodle dishes such as ramen is known (for example, see Patent Document 1).
しかしながら、希釈して用いられる従来の濃縮型の液体調味料では、だし成分の濃縮が困難であることから、希釈後のだし感がストレートタイプに比べて弱まるという問題があり、十分なだし感を感じることができるとともに、後味やその他のバランスの良い香味とすることが課題であった。
また、上述のように、だし成分の濃縮が困難であることから、濃縮型の液体調味料では、希釈使用時における香味等のバランスをとることが難しく、液体調味料の使用用途を絞り込んで設計する必要があり、他の用途に転用した場合には、だしの風味（香味）を十分に享受することができなかった。具体的には、鶏がらだしや鶏油といった鶏エキスを配合し、鍋つゆ用として嗜好性の高い味に設計した場合には、麺つゆ用として用いる際には、鶏だしのコクが弱まり、嗜好性が低下するという問題があり、希釈使用時における香味のバランスが良いとはいえなかった。一方、麺つゆ用として嗜好性の高い味に設計した場合には、鍋つゆ用として用いる際には、鶏だしの香味や調味液としての味が強すぎるために後味のくどさを感じ、嗜好性が低下するとともに、鍋物の具材そのものの味が感じられにくくなり、鍋物用調味料として鶏のコクが十分に感じられる品質ではなく、希釈使用時における香味のバランスが良いとはいえなかった。
以上のことから、濃縮型の液体調味料では、複数用途を兼用した場合にも、だしの風味（香味）を十分に享受することができる嗜好性の高い液体調味料が求められていた。
However, with the conventional concentrated liquid seasoning used for dilution, it is difficult to concentrate the dashi ingredients, so there is a problem that the dashi feeling after dilution is weaker than that of the straight type, and there is a sufficient dashi feeling It was a problem to be able to make aftertaste and other well-balanced flavors.
In addition, as mentioned above, it is difficult to concentrate the soup stock components, so it is difficult to balance the flavor and other factors when using concentrated liquid seasonings. When it was diverted to other uses, it was not possible to fully enjoy the dashi flavor (flavor). Specifically, when blended with chicken extracts such as chicken stock and chicken oil, and designed to have a highly tasteful taste for hot pot soup, when using it for noodle soup, the richness of chicken stock is weakened. There is a problem that the palatability is lowered, and it cannot be said that the flavor balance at the time of dilution use is good. On the other hand, when it is designed to have a high taste for noodle soup, when it is used for hot pot soup, the taste of chicken stock and the flavor of the seasoning liquid are too strong, and the taste of the aftertaste is felt. The quality of the ingredients in the pot became difficult to perceive, and the quality of the chicken was not enough to be used as a seasoning for pots. The flavor balance was not good when diluted. .
From the above, in the concentrated liquid seasoning, there has been a demand for a highly-preferred liquid seasoning that can sufficiently enjoy the flavor (flavor) of dashi even when used in multiple applications.
本発明は上記実情に鑑みてなされたものであり、希釈して用いられる濃縮型の液体調味料でありながら、希釈使用時においても鶏だしの風味（香味）を十分に享受することができ、だし感及び後味等の香味バランスに優れる濃縮液体調味料を提供することを目的とする。 The present invention has been made in view of the above circumstances, and while being a concentrated liquid seasoning used by dilution, it can sufficiently enjoy the flavor (flavor) of chicken stock even when used for dilution, It aims at providing the concentrated liquid seasoning which is excellent in flavor balances, such as a dashi feeling and aftertaste.
本発明は以下のとおりである。
［１］希釈して用いられる濃縮液体調味料であって、
鶏エキスと、コハク酸塩と、植物系油脂と、甘味料と、を含有しており、
前記鶏エキスに含まれる窒素分及び前記コハク酸塩の質量比（窒素分：コハク酸塩）は１：（１．５〜８）であり、
前記鶏エキスに含まれる窒素分及び前記植物系油脂の質量比（窒素分：植物系油脂）は１：（５〜５０）であり、
前記鶏エキスに含まれる窒素分及び前記甘味料（但し、甘味度での砂糖換算量）の質量比（窒素分：甘味料）は１：（８．７〜４０）であり、
前記鶏エキスに含まれる窒素分が、濃縮液体調味料を１００質量％とした場合に、０．０２〜０．６質量％であり、
粘度（２０℃）は、５０〜３０００ｍＰａ・ｓであることを特徴とする濃縮液体調味料。
［２］５〜２０倍に希釈して用いられる前記［１］に記載の濃縮液体調味料。
［３］鍋つゆ・麺つゆ兼用である前記［１］又は［２］に記載の濃縮液体調味料。
［４］前記植物系油脂は、ナタネ油、ごま油、米油、大豆油、コーン油、ヤシ油、パーム油、綿実油、ひまわり油、紅花油、亜麻仁油、シソ油、オリーブ油、落花生油、ブドウ種子油、マカデミアナッツ油、ヘーゼルナッツ油、カボチャ種子油、クルミ油、椿油、茶実油、エゴマ油、ボラージ油、米糠油、小麦胚芽油、香味オイル、これらの油脂の分別油、これらの油脂の硬化油、及びこれらの油脂のエステル交換油のうちの少なくとも１種である前記［１］乃至［３］のいずれかに記載の濃縮液体調味料。
［５］増粘剤を更に含有しており、前記増粘剤の含有量が、濃縮液体調味料を１００質量％とした場合に、０．１〜０．８質量％である前記［１］乃至［４］のいずれかに記載の濃縮液体調味料。
［６］前記増粘剤は、キサンタンガム、でんぷん、加工でんぷん、タマリンドガム、グアーガム、ローカストビーンガム、ジェランガム、タラガム、カラギーナン、ペクチン、グルテン、カルボキシメチルセルロース及びゼラチンのうちの少なくとも１種である前記［５］に記載の濃縮液体調味料。
［７］グルタミン酸ナトリウムを更に含有しており、前記グルタミン酸ナトリウムの含有量が、濃縮液体調味料を１００質量％とした場合に、２〜１３質量％である前記［１］乃至［６］のいずれかに記載の濃縮液体調味料。
［８］核酸系調味料を更に含有しており、前記核酸系調味料の含有量が、濃縮液体調味料を１００質量％とした場合に、０．１〜１質量％である前記［１］乃至［７］のいずれかに記載の濃縮液体調味料。
［９］脂質の含有量が、濃縮液体調味料を１００質量％とした場合に、０．２５〜１５質量％である前記［１］乃至［８］のいずれかに記載の濃縮液体調味料。
［１０］乳化剤を更に含有しており、前記乳化剤の含有量が、濃縮液体調味料を１００質量％とした場合に、０．０５〜１質量％である前記［１］乃至［９］のいずれかに記載の濃縮液体調味料。
［１１］食塩を更に含有しており、前記食塩の含有量が、濃縮液体調味料を１００質量％とした場合に、１０〜２０質量％である前記［１］乃至［１０］のいずれかに記載の濃縮液体調味料。
The present invention is as follows.
[1] A concentrated liquid seasoning used by dilution,
Contains chicken extract, succinate, vegetable oils and sweeteners,
The mass ratio of nitrogen and succinate contained in the chicken extract (nitrogen: succinate) is 1: ( 1.5-8 ),
The nitrogen content contained in the chicken extract and the mass ratio of the vegetable oils and fats (nitrogen content: vegetable oils and fats) are 1: ( 5-50 ),
The mass ratio (nitrogen content: sweetener) of the nitrogen content and the sweetener (however, in terms of sugar in terms of sweetness) contained in the chicken extract is 1: ( 8.7-40 ),
The nitrogen content contained in the chicken extract is 0.02 to 0.6% by mass when the concentrated liquid seasoning is 100% by mass,
Viscosity (20 degreeC ) is 50-3000 mPa * s , The concentrated liquid seasoning characterized by the above-mentioned.
[2] The concentrated liquid seasoning according to [1], which is used after being diluted 5 to 20 times.
[3] The concentrated liquid seasoning according to [1] or [2], which is also used for hot pot soup and noodle soup.
[ 4 ] The vegetable oil is rapeseed oil, sesame oil, rice oil, soybean oil, corn oil, coconut oil, palm oil, cottonseed oil, sunflower oil, safflower oil, flaxseed oil, perilla oil, olive oil, peanut oil, grape seed Oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, coconut oil, tea seed oil, sesame oil, borage oil, rice bran oil, wheat germ oil, flavor oil, fractionated oil of these oils, hardened oil of these oils and fats And the concentrated liquid seasoning in any one of said [1] thru | or [ 3 ] which is at least 1 sort (s) among the transesterified oils of these fats and oils.
[ 5 ] It further contains a thickener, and the content of the thickener is 0.1 to 0.8% by mass when the concentrated liquid seasoning is 100% by mass. [1] Thru | or the concentrated liquid seasoning in any one of [ 4 ].
[ 6 ] The thickener is at least one of xanthan gum, starch, processed starch, tamarind gum, guar gum, locust bean gum, gellan gum, tara gum, carrageenan, pectin, gluten, carboxymethylcellulose and gelatin [ 5] ] Concentrated liquid seasoning as described in.
[ 7 ] Any of [1] to [ 6 ], further including sodium glutamate, wherein the content of the sodium glutamate is 2 to 13% by mass when the concentrated liquid seasoning is 100% by mass. The concentrated liquid seasoning according to crab.
[ 8 ] The nucleic acid seasoning is further contained, and the content of the nucleic acid seasoning is 0.1 to 1% by mass when the concentrated liquid seasoning is 100% by mass. [1] Thru | or the concentrated liquid seasoning in any one of [ 7 ].
[ 9 ] The concentrated liquid seasoning according to any one of [1] to [ 8 ], wherein the lipid content is 0.25 to 15% by mass when the concentrated liquid seasoning is 100% by mass.
[ 10 ] Any of [1] to [ 9 ], further containing an emulsifier, and the content of the emulsifier is 0.05 to 1% by mass when the concentrated liquid seasoning is 100% by mass. The concentrated liquid seasoning according to crab.
[11] it has been further contain common salt content of the salt is, if the concentrated liquid seasoning was 100 mass%, in any of the 10 to 20 wt% [1] to [10] The concentrated liquid seasoning as described.
本発明の濃縮液体調味料によれば、希釈使用時においても鶏だしの風味（香味）が豊かであり、これらの性質が活かされて、消費者嗜好が高い、香味バランスに優れた食品を享受することができる。特に、本発明の濃縮液体調味料によれば、鍋つゆ専用調味料又は麺つゆ専用調味料と同等以上の鶏だしの風味（香味）を享受することができ、だし感及び後味等の香味バランスに優れた鍋つゆ・麺つゆ兼用の濃縮液体調味料とすることができる。 According to the concentrated liquid seasoning of the present invention, even when diluted, the flavor (flavor) of chicken stock is rich, and these properties are utilized to enjoy foods with high consumer taste and excellent flavor balance. can do. In particular, according to the concentrated liquid seasoning of the present invention, it is possible to enjoy a chicken stock flavor (flavor) equal to or higher than that of the special seasoning for hot pot soup or noodle soup, and the balance of flavor such as dashi and aftertaste It can be used as a concentrated liquid seasoning for both hot pot and noodle soup.
以下、本発明を詳細に説明する。
本発明の濃縮液体調味料は、希釈して用いられるものであって、鶏エキスと、コハク酸塩と、植物系油脂と、甘味料と、を含有している。
Hereinafter, the present invention will be described in detail.
The concentrated liquid seasoning of the present invention is used after being diluted, and contains chicken extract, succinate, vegetable oil and fat, and sweetener.
本発明の濃縮液体調味料の使用時における希釈倍率は用途に応じて適宜調整される。具体的には、５〜２０倍（特に５〜１６倍、更には５〜１２倍）の希釈倍率とすることが好ましい。 The dilution rate at the time of using the concentrated liquid seasoning of the present invention is appropriately adjusted according to the application. Specifically, the dilution ratio is preferably 5 to 20 times (particularly 5 to 16 times, more preferably 5 to 12 times).
上記鶏エキスは、例えば、以下のようにして調製された、窒素分を含む原料成分であり、液体及び固体（粉末、顆粒等）のいずれでもよい。鶏エキスを得るための原料としては、鶏の胸、もも、ささみ等の筋肉組織や、ブロイラー、廃鶏、種鶏等を解体して食肉部分のほとんどを除いた鶏ガラ等の骨組織等を用いることができる。筋肉組織及び骨組織は、単独で用いてよいし、組み合わせて用いてもよい。尚、胴中抜き廃鶏屠体（いわゆる丸鶏）等のニワトリの屠体を用いることもできる。
上記鶏エキスが液体の場合、抽出媒体としては、通常、水、又は、エタノール等のアルコールが用いられる。アルコールとしては、食品への利用という観点からエタノールが好ましく用いられる。含水エタノールであってもよい。抽出は、通常、熱水又は加熱したアルコールの中で、上記の原料が加熱され、鶏エキスとしては、抽出した組成物を、そのまま、あるいは、濃縮した物を用いることができる。一方、上記鶏エキスが固体の場合、上記のようにして抽出した液体（組成物）を、公知の方法、例えば、自然乾燥、加熱乾燥、減圧乾燥、スプレードライ、ドラム乾燥、真空乾燥、凍結乾燥等により乾燥した後、乾固物を、必要により粉砕した物を用いることができる。
The chicken extract is, for example, a raw material component containing nitrogen prepared as follows, and may be either liquid or solid (powder, granule, etc.). Raw materials for obtaining chicken extract include muscle tissue such as chicken breasts, thighs, and chicken breasts, and bone tissue such as chicken breasts that dismantle broilers, waste chickens, seed chickens, etc., and remove most of the meat. Can be used. Muscle tissue and bone tissue may be used alone or in combination. A chicken carcass such as an abandoned chicken carcass (so-called whole chicken) can also be used.
When the chicken extract is liquid, water or alcohol such as ethanol is usually used as the extraction medium. As the alcohol, ethanol is preferably used from the viewpoint of use in food. Hydrous ethanol may be sufficient. In the extraction, the above-mentioned raw materials are usually heated in hot water or heated alcohol, and the extracted composition can be used as it is or as a concentrated product. On the other hand, when the chicken extract is a solid, the liquid (composition) extracted as described above is subjected to a known method such as natural drying, heat drying, vacuum drying, spray drying, drum drying, vacuum drying, freeze drying. After drying by, for example, a dried product can be used if necessary.
本発明の濃縮液体調味料においては、鶏エキスに含まれる窒素分が、濃縮液体調味料を１００質量％とした場合に、０．０２〜０．６質量％であることが好ましく、より好ましくは０．０５〜０．６質量％、更に好ましくは０．１〜０．６質量％である。この含有割合が上記範囲内である場合には、鶏がらだしの風味を十分に感じられるため好ましい。 In the concentrated liquid seasoning of the present invention, the nitrogen content contained in the chicken extract is preferably 0.02 to 0.6% by mass, more preferably, when the concentrated liquid seasoning is 100% by mass. 0.05-0.6 mass%, More preferably, it is 0.1-0.6 mass%. When this content rate is in the above range, the flavor of chicken stock is sufficiently felt, which is preferable.
上記コハク酸塩としては、例えば、コハク酸一ナトリウム、コハク酸二ナトリウム等が挙げられる。
尚、これらのコハク酸塩は、１種単独で用いてもよいし、２種以上を組み合わせて用いてもよい。
Examples of the succinate include monosodium succinate and disodium succinate.
In addition, these succinates may be used alone or in combination of two or more.
上記コハク酸塩の含有割合は、鶏エキスに含まれる窒素分に対する質量比（窒素分：コハク酸塩）で、１：（０．０５〜１５）であり、好ましくは１：（０．１〜１０）、より好ましくは１：（０．５〜８）である。この含有割合が上記範囲内である場合には、鶏がらだしのコクを十分に強く感じられ、後味のくどさが低減された良好な香味バランスとなる。 The content ratio of the succinate is 1: (0.05-15), preferably 1: (0.1 to 0.1) in terms of mass ratio (nitrogen content: succinate) to nitrogen contained in the chicken extract. 10), more preferably 1: (0.5-8). When this content ratio is in the above range, the richness of chicken stock is felt sufficiently strong, and a good flavor balance with reduced aftertaste is obtained.
上記植物系油脂としては、例えば、ナタネ油、ごま油、米油、大豆油、コーン油、ヤシ油、パーム油、綿実油、ひまわり油、紅花油、亜麻仁油、シソ油、オリーブ油、落花生油、ブドウ種子油、マカデミアナッツ油、ヘーゼルナッツ油、カボチャ種子油、クルミ油、椿油、茶実油、エゴマ油、ボラージ油、米糠油、小麦胚芽油、香味食用油（ハーブオイル、ガーリックオイル等）、これらの油脂の分別油、これらの油脂の硬化油、及びこれらの油脂のエステル交換油等が挙げられる。
尚、これらの植物系油脂は、１種単独で用いてもよいし、２種以上を組み合わせて用いてもよい。
Examples of the vegetable oils include rapeseed oil, sesame oil, rice oil, soybean oil, corn oil, coconut oil, palm oil, cottonseed oil, sunflower oil, safflower oil, linseed oil, perilla oil, olive oil, peanut oil, grape seeds Oil, macadamia nut oil, hazelnut oil, pumpkin seed oil, walnut oil, coconut oil, tea seed oil, sesame oil, borage oil, rice bran oil, wheat germ oil, flavored edible oil (herb oil, garlic oil, etc.), Examples include fractionated oils, hydrogenated oils of these oils, and transesterified oils of these oils.
In addition, these plant type fats and oils may be used individually by 1 type, and may be used in combination of 2 or more type.
上記植物系油脂の含有割合は、鶏エキスに含まれる窒素分に対する質量比（窒素分：植物系油脂）で、１：（０．５〜１５０）であり、好ましくは１：（１〜１００）、より好ましくは１：（５〜５０）である。この含有割合が上記範囲内である場合には、鶏がらだしのコクを十分に強く感じられ、後味のくどさが低減された良好な香味バランスとなる。 The content rate of the said vegetable oil and fat is 1: (0.5-150) by the mass ratio (nitrogen content: vegetable oil and fat) with respect to the nitrogen content contained in a chicken extract, Preferably it is 1: (1-100). More preferably, it is 1: (5-50). When this content ratio is in the above range, the richness of chicken stock is felt sufficiently strong, and a good flavor balance with reduced aftertaste is obtained.
上記甘味料としては、例えば、砂糖、ショ糖、果糖ぶどう糖液糖、ぶどう糖果糖液糖、果糖、異性化糖、及び人工甘味料等が挙げられる。人工甘味料としては、例えば、キシリトール、ステビア抽出物、パラチノース、アスパルテーム、アセスルファムカリウム、ステビア、サッカリン、サッカリンナトリウム、ソーマチン、カンゾウ抽出物、ネオテーム、及びスクラロース等が挙げられる。
尚、これらの甘味料は、１種単独で用いてもよいし、２種以上を組み合わせて用いてもよい。
Examples of the sweetener include sugar, sucrose, fructose glucose liquid sugar, glucose fructose liquid sugar, fructose, isomerized sugar, and artificial sweeteners. Examples of the artificial sweetener include xylitol, stevia extract, palatinose, aspartame, acesulfame potassium, stevia, saccharin, sodium saccharin, thaumatin, licorice extract, neotame, and sucralose.
In addition, these sweeteners may be used individually by 1 type, and may be used in combination of 2 or more type.
上記甘味料の含有割合（但し、甘味度での砂糖換算をした場合における含有割合）は、鶏エキスに含まれる窒素分に対する質量比（窒素分：甘味料）で、１：（２．５〜１５０）であり、好ましくは１：（４．５〜１００）、より好ましくは１：（９〜４０）である。この含有割合が上記範囲内である場合には、鶏がらだしのコクを十分に強く感じられ、後味のくどさが低減された良好な香味バランスとなる。 The content ratio of the above sweeteners (however, the content ratio when converted to sugar in terms of sweetness) is a mass ratio (nitrogen content: sweetener) to nitrogen content contained in the chicken extract, and is 1: (2.5 to 150), preferably 1: (4.5 to 100), more preferably 1: (9 to 40). When this content ratio is in the above range, the richness of chicken stock is felt sufficiently strong, and a good flavor balance with reduced aftertaste is obtained.
本発明の濃縮液体調味料には、増粘剤が更に配合されていてもよい。
上記増粘剤としては、例えば、キサンタンガム、でんぷん、加工でんぷん、タマリンドガム、グアーガム、ローカストビーンガム、ジェランガム、タラガム、カラギーナン、ペクチン、グルテン、及びカルボキシメチルセルロース及びゼラチン等が挙げられる。
尚、これらの増粘剤は、１種単独で用いてもよいし、２種以上を組み合わせて用いてもよい。
The concentrated liquid seasoning of the present invention may further contain a thickener.
Examples of the thickener include xanthan gum, starch, processed starch, tamarind gum, guar gum, locust bean gum, gellan gum, tara gum, carrageenan, pectin, gluten, carboxymethylcellulose and gelatin.
In addition, these thickeners may be used individually by 1 type, and may be used in combination of 2 or more type.
上記増粘剤を含有する場合、その含有量は、濃縮液体調味料を１００質量％とした場合に、０．１〜０．８質量％であることが好ましく、より好ましくは０．１〜０．７質量％、更に好ましくは０．１〜０．５質量％である。この含有量が上記範囲内である場合には、鶏がらだしのコクが強まり、後味のくどさが低減されるため好ましい。 When it contains the said thickener, when the concentration liquid seasoning is 100 mass%, it is preferable that it is 0.1-0.8 mass%, More preferably, it is 0.1-0. 0.7 mass%, more preferably 0.1-0.5 mass%. When this content is within the above range, the richness of chicken stock is enhanced and the aftertaste is reduced, which is preferable.
また、本発明における濃縮液体調味料の粘度（２０℃）は、３０００ｍＰａ・ｓ以下（通常、５ｍＰａ・ｓ以上）であり、好ましくは５０〜３０００ｍＰａ・ｓ、より好ましくは１００〜２０００ｍＰａ・ｓである。この粘度が上記範囲内である場合には、鶏がらだしのコクが強まり、後味のくどさが低減されるため好ましい。
尚、上記粘度は、通常、原料の組み合わせ及びそれらの配合量、上記増粘剤等により調整することができる。また、この粘度は、Ｂ型粘度計等の粘度測定装置により測定することができる。
Moreover, the viscosity (20 degreeC) of the concentrated liquid seasoning in this invention is 3000 mPa * s or less (normally 5 mPa * s or more), Preferably it is 50-3000 mPa * s , More preferably, it is 100-2000 mPa. -S . When this viscosity is in the above range, the richness of chicken stock is enhanced and the aftertaste is reduced, which is preferable.
In addition, the said viscosity can be normally adjusted with the combination of a raw material and those compounding quantities, the said thickener, etc. This viscosity can be measured with a viscosity measuring device such as a B-type viscometer.
本発明の濃縮液体調味料には、グルタミン酸ナトリウムが更に配合されていてもよい。
上記グルタミン酸ナトリウムを含有する場合、その含有量は、濃縮液体調味料を１００質量％とした場合に、２〜１３質量％であることが好ましく、より好ましくは４〜１２質量％、更に好ましくは４〜１０質量％である。この含有量が上記範囲内である場合には、後味のくどさを感じることなく、鶏がらだしの風味が感じられるため好ましい。
The concentrated liquid seasoning of the present invention may further contain sodium glutamate.
When the above-mentioned sodium glutamate is contained, the content thereof is preferably 2 to 13% by mass, more preferably 4 to 12% by mass, further preferably 4 when the concentrated liquid seasoning is 100% by mass. -10 mass%. When this content is in the above-mentioned range, it is preferable because the flavor of chicken stock is felt without feeling the aftertaste.
本発明の濃縮液体調味料には、核酸系調味料が更に配合されていてもよい。
上記核酸系調味料としては、例えば、核酸、イノシン酸ナトリウム、及びグアニル酸ナトリウム等が挙げられる。
尚、これらの核酸系調味料は、１種単独で用いてもよいし、２種以上を組み合わせて用いてもよい。
The concentrated liquid seasoning of the present invention may further contain a nucleic acid seasoning.
Examples of the nucleic acid seasoning include nucleic acids, sodium inosinate, and sodium guanylate.
These nucleic acid seasonings may be used singly or in combination of two or more.
上記核酸系調味料を含有する場合、その含有量は、濃縮液体調味料を１００質量％とした場合に、０．１〜１質量％であることが好ましく、より好ましくは０．２〜０．８質量％、更に好ましくは０．３〜０．６質量％である。この含有量が上記範囲内である場合には、後味のくどさを感じることなく、鶏がらだしの風味が感じられるため好ましい。 When the nucleic acid-based seasoning is contained, the content is preferably 0.1 to 1% by mass, more preferably 0.2 to 0. 0% when the concentrated liquid seasoning is 100% by mass. It is 8 mass%, More preferably, it is 0.3-0.6 mass%. When this content is in the above-mentioned range, it is preferable because the flavor of chicken stock is felt without feeling the aftertaste.
本発明の濃縮液体調味料には、食塩が更に配合されていてもよい。
上記食塩を含有する場合、その含有量は、濃縮液体調味料を１００質量％とした場合に、１０〜２０質量％であることが好ましく、より好ましくは１０〜１８質量％、更に好ましくは１０〜１６質量％である。この含有量が上記範囲内である場合には、鶏がらだしのコクを十分に感じられ、後味のくどさを感じない香味バランスとなるため好ましい。
The concentrated liquid seasoning of the present invention may further contain sodium chloride.
When the salt is contained, the content is preferably 10 to 20% by mass, more preferably 10 to 18% by mass, and still more preferably 10 to 10% by mass, when the concentrated liquid seasoning is 100% by mass. 16% by mass. When this content is in the above range, the richness of chicken stock is sufficiently felt, and the flavor balance that does not feel the harshness of aftertaste is preferable.
本発明の濃縮液体調味料には、乳化剤が更に配合されていてもよい。
上記乳化剤としては、例えば、酵素分解（大豆由来）レシチン、グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、及びサポニン等が挙げられる。
尚、これらの乳化剤は、１種単独で用いてもよいし、２種以上を組み合わせて用いてもよい。
The concentrated liquid seasoning of the present invention may further contain an emulsifier.
Examples of the emulsifier include enzymatic decomposition (soybean-derived) lecithin, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and saponin.
In addition, these emulsifiers may be used individually by 1 type, and may be used in combination of 2 or more type.
上記乳化剤を含有する場合、その含有量は、濃縮液体調味料を１００質量％とした場合に、０．０５〜１質量％であることが好ましく、より好ましくは０．０７５〜０．７５質量％、更に好ましくは０．１〜０．５質量％である。この含有量が上記範囲内である場合には、鶏がらだしのコクを十分に感じられ、後味のくどさを感じない香味バランスとなるため好ましい。 When the emulsifier is contained, the content is preferably 0.05 to 1% by mass, more preferably 0.075 to 0.75% by mass, when the concentrated liquid seasoning is 100% by mass. More preferably, it is 0.1 to 0.5% by mass. When this content is in the above range, the richness of chicken stock is sufficiently felt, and the flavor balance that does not feel the harshness of aftertaste is preferable.
本発明の濃縮液体調味料に含まれる脂質分は、濃縮液体調味料を１００質量％とした場合に、０．２５〜１５質量％であることが好ましく、より好ましくは０．３〜１０質量％、更に好ましくは０．５〜５．５質量％である。この含有量が上記範囲内である場合には、鶏がらだしのコクを十分に感じられ、後味のくどさを感じない香味バランスとなるため好ましい。 The lipid content contained in the concentrated liquid seasoning of the present invention is preferably 0.25 to 15% by mass, more preferably 0.3 to 10% by mass, when the concentrated liquid seasoning is 100% by mass. More preferably, it is 0.5 to 5.5% by mass. When this content is in the above range, the richness of chicken stock is sufficiently felt, and the flavor balance that does not feel the harshness of aftertaste is preferable.
また、本発明の濃縮液体調味料には、上述の原料や添加剤以外にも、他の調味料、具材及び他の添加剤等が配合されていてもよい。具体的には、例えば、味噌、酢、みりん、醤油等の基本調味料、畜産物、農産物、水産物等から得られる天然調味料、畜産物、農産物、水産物等から得られる具材、水、アルコール、旨味調味料、香辛料、品質改良剤、香料、保存料、安定剤、着色剤、酸化防止剤等が挙げられる。これらは、１種単独で用いてもよいし、２種以上を組み合わせて用いてもよい。
尚、これらの形態は特に限定されず、液体、ペースト状、粉末及び顆粒状等のいずれであってもよい。
In addition to the raw materials and additives described above, other seasonings, ingredients, other additives, and the like may be blended in the concentrated liquid seasoning of the present invention. Specifically, for example, basic seasonings such as miso, vinegar, mirin, soy sauce, natural seasonings obtained from livestock products, agricultural products, fishery products, ingredients obtained from livestock products, agricultural products, fishery products, water, alcohol , Umami seasonings, spices, quality improvers, fragrances, preservatives, stabilizers, colorants, antioxidants and the like. These may be used individually by 1 type and may be used in combination of 2 or more type.
These forms are not particularly limited and may be any of liquid, paste, powder, granule, and the like.
本発明の濃縮液体調味料は、希釈して用いられる濃縮型の液体調味料でありながら、希釈使用時においても十分な鶏だしの風味（香味）を享受することができる。そのため、鍋つゆ、麺つゆ、炒め物用調味液、肉の下味付け用調味液、炊き込みご飯用調味液、揚げ物、蒸し料理、焼き物等のつけだれやかけだれ、各種ドレッシング等の複数用途の調味料として用いることができ、各用途における専用調味料（例えば、鍋つゆ専用の調味料、麺つゆ専用の調味料等）と同等以上の鶏だしの風味（香味）を享受することができ、だし感及び後味等の香味バランスに優れたものとなっている。
特に、本発明の濃縮液体調味料は、鶏エキスと、コハク酸塩と、植物系油脂と、甘味料と、を含有しており、コハク酸塩、植物系油脂及び甘味料の含有割合が、それぞれ、鶏エキスに含まれる窒素分に対して特定の質量比となっていることから、鍋つゆ・麺つゆ兼用の濃縮液体調味料として好適に用いることができる。
Although the concentrated liquid seasoning of the present invention is a concentrated liquid seasoning used by dilution, it can enjoy a sufficient flavor (flavor) of chicken stock even when used for dilution. Therefore, pot soup, noodle soup, seasoning for fried foods, seasoning for meat seasoning, seasoning for cooked rice, fried foods, steamed dishes, grilled dishes etc. It can be used as a seasoning and can enjoy the flavor (flavor) of chicken broth that is equal to or better than the seasoning dedicated to each application (for example, seasoning only for hot pot soup, seasoning only for noodle soup) It has excellent flavor balance such as feeling and aftertaste.
In particular, the concentrated liquid seasoning of the present invention contains chicken extract, succinate, vegetable oil and fat, and sweetener, and the content ratio of succinate, vegetable oil and sweetener is Since each has a specific mass ratio with respect to the nitrogen content contained in the chicken extract, it can be suitably used as a concentrated liquid seasoning for both hot pot soup and noodle soup.
以下、例を挙げて本発明を更に具体的に説明する。尚、本発明は以下の例に何ら限定されるものではない。 Hereinafter, the present invention will be described more specifically with reference to examples. The present invention is not limited to the following examples.
［１］濃縮液体調味料の調製（実験例１〜３０）
表１〜表４に示す基本処方のように、各原料［鶏エキス（鶏がらだし、窒素分の含有割合；１．５３質量％）、コハク酸塩（コハク酸二ナトリウム）、植物系油脂（ナタネ油、香味食用油）、甘味料（砂糖）、増粘剤（キサンタンガム（モナートガム））、グルタミン酸ナトリウム、核酸系調味料、食塩、淡口しょうゆ、乳化剤（酵素分解レシチン）、水］を、表１の含有割合（質量％）となるように配合、混合し、８５℃の湯浴にて殺菌、室温冷却することにより、実験例１〜３０の濃縮液体調味料を調製した。
尚、実験例１〜２２及び２〜３０の濃縮液体調味料においては、２０℃における粘度が同程度（２５０ｍＰａ・ｓ前後）となるように意図して調整されている。
[1] Preparation of concentrated liquid seasoning (Experimental Examples 1 to 30)
As shown in Tables 1 to 4, each raw material [chicken extract (chicken extract, nitrogen content: 1.53 mass%), succinate (disodium succinate), vegetable oil ( Rapeseed oil, flavored edible oil), sweetener (sugar), thickener (xanthan gum (monate gum)), sodium glutamate, nucleic acid seasoning, salt, light mouth soy sauce, emulsifier (enzymatically decomposed lecithin), water] Concentrated liquid seasonings of Experimental Examples 1 to 30 were prepared by blending and mixing so as to have a content ratio (mass%) of, sterilizing in a 85 ° C. hot water bath, and cooling at room temperature.
In the concentrated liquid seasonings of Experimental Examples 1 to 22 and 2 to 30, the viscosity at 20 ° C. is intentionally adjusted so as to be approximately the same (around 250 mPa · s ).
［２］濃縮液体調味料の評価方法
専門のパネラーに、実験例１〜３０の各濃縮液体調味料を、鍋つゆ用調味料（希釈倍率；１１倍）として用いて鍋料理を調理した場合［希釈調味液（８００ｇ）、鶏もも肉（４００ｇ）、白菜（３００ｇ）、ネギ（１００ｇ）、豆腐（２００ｇ）］、及び、麺つゆ用調味料（希釈倍率；１０倍）として用いて麺料理を調理した場合［希釈調味液（３５０ｇ）、ラーメン（２００ｇ）］における「鶏がらだしのコク」及び「後味のくどさ」について、下記の判断基準で評価してもらい、その結果を各表に示した。
[2] Evaluation method of concentrated liquid seasoning When cooking a pan dish using each concentrated liquid seasoning of Experimental Examples 1 to 30 as a seasoning for hot pot soup (dilution rate: 11 times) to a specialized panelist [ Cooking noodle dishes using diluted seasoning liquid (800 g), chicken thigh meat (400 g), Chinese cabbage (300 g), green onions (100 g), tofu (200 g)], and noodle soup seasoning (dilution factor: 10 times) In the case of [diluted seasoning liquid (350 g), ramen (200 g)], “Chicken soup stock” and “Body of aftertaste” were evaluated according to the following criteria, and the results are shown in each table. .
＜鶏がらだしのコク＞
「◎」：強い
「○」：やや強い
「△」：やや弱い
「×」：弱い
＜後味のくどさ＞
「◎」：弱い
「○」：やや弱い
「△」：やや強い
「×」：強い
<Body of chicken stock>
“◎”: Strong “○”: Slightly strong “△”: Slightly weak “×”: Slight <Doughness of aftertaste>
“◎”: Weak “○”: Slightly weak “△”: Slightly strong “×”: Strong
＜総合評価＞
鍋つゆ用調味料としての評価結果及び麺つゆ用調味料としての評価結果を基に、以下の基準で総合評価し、その結果を各表に示した。
「◎」；非常に好ましい［上記評価結果において「△」及び「×」がなく、且つ「◎」が３つ以上］
「○」；好ましい［上記評価結果において「×」がなく、「△」が１個以下であり、且つ総合評価における「◎」の基準から外れる場合］
「△」；やや好ましい［上記評価結果において「×」が１個ある場合、又は「×」がなく、且つ「△」が２個以上の場合］
「×」；好ましくない［上記評価結果において「×」が２個以上の場合］
<Comprehensive evaluation>
Based on the evaluation results as a seasoning for hot pot soup and the evaluation results as a seasoning for noodle soup, a comprehensive evaluation was made according to the following criteria, and the results are shown in each table.
“◎”; very preferable [there is no “△” and “x” in the above evaluation result and three or more “◎”]
“Good”; preferable [when there is no “x” in the above evaluation result, “△” is 1 or less, and it falls outside the standard of “◎” in the comprehensive evaluation]
“△”; somewhat preferable [in the above evaluation result, there is one “×”, or there is no “×” and there are two or more “△”]
“×”; not preferable [when there are two or more “×” in the above evaluation result]
［３］評価結果
表１〜表４より、以下のことが確認できた。
実験例１は、コハク酸塩を含有しない例であり、鍋つゆ用及び麺つゆ用ともコクがなく、香味のバランスが良好ではなかった。実験例６及び７は、鶏エキスに含まれた窒素分に対するコハク酸塩の比が大きく、本発明の範囲外の例であり、鍋つゆ用及び麺つゆ用とも後味がくどく、コクもなかった。
実験例８は、甘味料を含有しない例であり、鍋つゆ用において後味がくどく、コクもなかった。実験例１４は、鶏エキスに含まれた窒素分に対する甘味料の比が大きく、本発明の範囲外の例であり、鍋つゆ用及び麺つゆ用とも後味がくどく、コクもなかった。
実験例１５は、植物系油脂を含有しない例であり、鍋つゆ用及び麺つゆ用とも後味がくどく、コクもなかった。実験例２１は、鶏エキスに含まれた窒素分に対する植物系油脂の比が大きく、本発明の範囲外の例であり、鍋つゆ用及び麺つゆ用とも後味がくどく、香味のバランスが良好ではなかった。
実験例２６は、粘度が大きく、本発明の範囲外の例であり、麺つゆ用において後味がくどく、コクもなかった。
一方、実験例２〜５、９〜１３、１６〜２０、２２〜２５、２７〜３０は、いずれも、本発明の範囲に含まれる例であり、鍋つゆ用及び麺つゆ用とも後味がくどくなく、コクがあって香味のバランスが良好であった。特に、実験例４、１０〜１２、１８、１９、２２、２４、２５、２８〜３０では、上記性能により優れており、鍋つゆ用及び麺つゆ用とも、鶏だしの風味（香味）を十分に享受することができ、だし感及び後味等の香味バランスに優れたものであった。
[3] Evaluation results From Tables 1 to 4, the following could be confirmed.
Experimental Example 1 is an example that does not contain succinate, and there was no richness in both hot pot and noodle soup, and the balance of flavor was not good. In Experimental Examples 6 and 7, the ratio of succinate to the nitrogen content contained in the chicken extract was large, which is an example outside the scope of the present invention. Both the pan soup and the noodle soup had a bad aftertaste and were not rich. .
Experimental Example 8 was an example containing no sweetener, and had a bad aftertaste and no richness in soup sauce. In Experimental Example 14, the ratio of the sweetener to the nitrogen content contained in the chicken extract was large, and it was an example outside the scope of the present invention. Both the nabe soup and the noodle soup had a bad aftertaste and were not rich.
Experimental Example 15 is an example not containing vegetable oils and fats, and the aftertaste was not good for both hot pot and noodle soup. Experimental Example 21 has a large ratio of vegetable oils and fats to nitrogen contained in chicken extract, and is an example outside the scope of the present invention. Both the pan soup and the noodle soup have a bad aftertaste and have a good balance of flavor. There wasn't.
Experimental Example 26 had a large viscosity and was outside the scope of the present invention. The noodle soup had a bad aftertaste and was not rich.
On the other hand, Experimental Examples 2 to 5, 9 to 13, 16 to 20, 22 to 25, and 27 to 30 are all examples included in the scope of the present invention. There was no richness and the flavor balance was good. In particular, in Experimental Examples 4, 10-12, 18, 19, 22, 24, 25, 28-30, the above performance is excellent, and the flavor (flavor) of chicken stock is sufficient for both hot pot and noodle soup. It was excellent in flavor balance such as dashi and aftertaste.
Claims (11)
鶏エキスと、コハク酸塩と、植物系油脂と、甘味料と、を含有しており、
前記鶏エキスに含まれる窒素分及び前記コハク酸塩の質量比（窒素分：コハク酸塩）は１：（１．５〜８）であり、
前記鶏エキスに含まれる窒素分及び前記植物系油脂の質量比（窒素分：植物系油脂）は１：（５〜５０）であり、
前記鶏エキスに含まれる窒素分及び前記甘味料（但し、甘味度での砂糖換算量）の質量比（窒素分：甘味料）は１：（８．７〜４０）であり、
前記鶏エキスに含まれる窒素分が、濃縮液体調味料を１００質量％とした場合に、０．０２〜０．６質量％であり、
粘度（２０℃）は、５０〜３０００ｍＰａ・ｓであることを特徴とする濃縮液体調味料。 A concentrated liquid seasoning used after dilution,
Contains chicken extract, succinate, vegetable oils and sweeteners,
The mass ratio of nitrogen and succinate contained in the chicken extract (nitrogen: succinate) is 1: ( 1.5-8 ),
The nitrogen content contained in the chicken extract and the mass ratio of the vegetable oils and fats (nitrogen content: vegetable oils and fats) are 1: ( 5-50 ),
The mass ratio (nitrogen content: sweetener) of the nitrogen content and the sweetener (however, in terms of sugar in terms of sweetness) contained in the chicken extract is 1: ( 8.7-40 ),
The nitrogen content contained in the chicken extract is 0.02 to 0.6% by mass when the concentrated liquid seasoning is 100% by mass,
Viscosity (20 degreeC ) is 50-3000 mPa * s , The concentrated liquid seasoning characterized by the above-mentioned.
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| CN106174362A (en) * | 2016-07-11 | 2016-12-07 | 刘月民 | A kind of flavouring juice |
| CN113040361A (en) * | 2021-03-31 | 2021-06-29 | 上海太太乐食品有限公司 | Novel chicken sauce seasoning and preparation method thereof |
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| JP6224298B2 (en) * | 2011-08-19 | 2017-11-01 | 正田醤油株式会社 | Concentrated liquid seasoning |
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