JP6449608B2 - Prepared food containing gel-like seasonings - Google Patents
Prepared food containing gel-like seasonings Download PDFInfo
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- JP6449608B2 JP6449608B2 JP2014204608A JP2014204608A JP6449608B2 JP 6449608 B2 JP6449608 B2 JP 6449608B2 JP 2014204608 A JP2014204608 A JP 2014204608A JP 2014204608 A JP2014204608 A JP 2014204608A JP 6449608 B2 JP6449608 B2 JP 6449608B2
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- Seasonings (AREA)
Description
本発明は、ゲル状調味料粒を含有する調理済み食品に関する。 The present invention relates to a cooked food containing gel-like seasonings.
従来ゲル状の調味料が知られている。特許文献１には、液体及びペースト状調味料を寒天を使うことでゲル化させた後、破砕成形したゲル状調味料が記載されている。特許文献２には、寒天水溶液中に食塩を加え加熱溶解後に冷却固化させて製造した寒天ゲルを粒状に成形した寒天塩調味料が記載されている。特許文献３には、調味液と熱可逆性ゲル化剤からなるゲル状の調味液に調味油が含有されているあわせ調味料が記載されている。特許文献４には、呈味物質及び水を含む液体が、キサンタンガム、ローカストビーンガム及び水溶性ヘミセルロースとでゲル化されたゲル状調味料が記載されている。特許文献５には、キサンタンガム、ローカストビーンガム、ジェランガム及びιタイプのカラギーナンガムを含むゲル化剤を水に加えて加熱、溶解させて得た溶液と調味料成分を混ぜ合わせて製造されたゲル状調味液が記載されている。これらのゲル状調味料は、通常、調理の際の味付けに使用されるか、あるいは料理を食する際に適用されるいわゆるかけるタイプの調味料又はソースとして提供されるものであって、予め料理と混合されているものではない。 Conventionally, a gel-like seasoning is known. Patent Document 1 describes a gel-like seasoning obtained by gelling a liquid and a paste-like seasoning using agar and then crushing and molding the mixture. Patent Document 2 describes an agar salt seasoning in which an agar gel produced by adding salt to an agar aqueous solution and heating to dissolve and then solidifying by cooling is formed into granules. Patent Document 3 describes a combined seasoning in which seasoning oil is contained in a gel-like seasoning liquid composed of a seasoning liquid and a thermoreversible gelling agent. Patent Document 4 describes a gel-like seasoning in which a liquid containing a taste substance and water is gelled with xanthan gum, locust bean gum and water-soluble hemicellulose. Patent Document 5 discloses a gel-like product produced by mixing a gelling agent containing xanthan gum, locust bean gum, gellan gum and ι-type carrageenan gum with water and heating and dissolving it and a seasoning ingredient. A seasoning liquid is described. These gel-like seasonings are usually used for seasoning during cooking, or are provided as so-called over-the-season seasonings or sauces that are applied when eating dishes. It is not something that is mixed with.
予めゲル状調味料を添加した状態で提供される調理済み食品も知られている。特許文献６には、惣菜、丼物、サンドイッチ、寿司、麺類等の調理済み食品に、水とゲル化剤と調味成分からなる煮凝り状調味料を混ぜ合わせることによって、移送や保存中における調味液の漏れ出しや食材への染み込みによる該調理済み食品の品質劣化を防ぐことができることが記載されている。 A cooked food provided with a gel-like seasoning added in advance is also known. Patent Document 6 discloses a seasoning liquid during transportation and storage by mixing cooked foods such as side dishes, bowls, sandwiches, sushi, and noodles with a boiled seasoning composed of water, a gelling agent and seasoning ingredients. It is described that it is possible to prevent quality deterioration of the cooked food due to leakage of food and soaking into food materials.
一方、健康上の観点から、又は一部の疾病の患者においては、塩分や糖分の摂取量を減量するため、調味料の使用量を控えた食品を摂取することが求められている。しかしながら、そのような食品は味が薄く好ましいものではない。 On the other hand, from the viewpoint of health, or in patients with some diseases, in order to reduce the intake of salt and sugar, it is required to take foods that refrain from the use of seasonings. However, such foods are not preferred because of their low taste.
食品の味や美味しさを低下させることなく、その塩分や糖分の含有量を減量するための手段が望まれている。 There is a demand for means for reducing the content of salt and sugar without reducing the taste and taste of food.
本発明者らは、鋭意研究を重ねた結果、通常よりも薄味に味付けした調理済み食品に対して、濃い味の調味料をゼラチン又はコラーゲンペプチドでゲル化した粒状のゲル状調味料を混ぜ合わせることによって、調味料の含有量を減量しても十分な味を呈する調理済み食品を得ることができることを見出した。 As a result of extensive research, the present inventors mixed a granular gel-like seasoning obtained by gelling a deep-flavored seasoning with gelatin or a collagen peptide into a cooked food seasoned lighter than usual. It was found that, by combining them, a cooked food exhibiting a sufficient taste can be obtained even when the content of the seasoning is reduced.
すなわち本発明は、ゲル状調味料粒含有調理済み食品の製造方法であって、
第１の調味料を用いて製造された調理済み食品を準備すること；
第２の調味料をゼラチン及び／又はコラーゲンペプチドを用いてゲル化したゲル状調味料粒を準備すること；及び
該ゲル状調味料粒と該調理済み食品とを混合すること、
を含み、かつ
該第２の調味料中の塩分及び／又は糖分の濃度は、該調理済み食品中の塩分及び／又は糖分の濃度よりも高い、方法を提供する。
また本発明は、調理済み食品における塩分及び／又は糖分の低減方法であって、
第１の調味料を用いて製造された調理済み食品を準備すること；
第２の調味料をゼラチン及び／又はコラーゲンペプチドを用いてゲル化したゲル状調味料粒を準備すること；及び
該ゲル状調味料粒と該調理済み食品とを混合すること、
を含み、かつ
該第２の調味料中の塩分及び／又は糖分の濃度は、該調理済み食品中の塩分及び／又は糖分の濃度よりも高い、方法を提供する。
That is, the present invention is a method for producing a cooked food containing gel seasoning grains,
Preparing a cooked food made with the first seasoning;
Preparing a gel-like seasoning grain in which the second seasoning is gelatinized using gelatin and / or collagen peptide; and mixing the gel-like seasoning grain and the cooked food,
And the concentration of salt and / or sugar in the second seasoning is higher than the concentration of salt and / or sugar in the cooked food.
The present invention is also a method for reducing salt and / or sugar content in cooked food,
Preparing a cooked food made with the first seasoning;
Preparing a gel-like seasoning grain in which the second seasoning is gelatinized using gelatin and / or collagen peptide; and mixing the gel-like seasoning grain and the cooked food,
And the concentration of salt and / or sugar in the second seasoning is higher than the concentration of salt and / or sugar in the cooked food.
本発明により製造されるゲル状調味料粒含有調理済み食品は、塩分及び／又は糖分濃度の高いゲル状調味料を含有することにより、通常よりも少量の調味料を用いて製造されたものであるにもかかわらず十分な味を呈することができる、健康的かつ嗜好性の高い食品である。 The cooked food containing gel-like seasoning grains produced according to the present invention is produced using a seasoning with a smaller amount than usual by containing a gel-like seasoning having a high salt concentration and / or sugar content. It is a healthy and highly-preference food that can exhibit a sufficient taste despite being present.
本明細書において、「調味料」とは、呈味成分を含有し、食品の味付けに一般的に使用される材料をいう。「調味料」としては、例えば、塩、醤油、味噌、砂糖、水飴、甘味料、酢、果汁、果肉、果皮、油脂、だし、コンソメ、ブイヨン、スープストック、ルウ、ソース類、たれ、胡椒、唐辛子、カレー粉、その他スパイス、酒やアルコール、香料、ハーブやそれらの抽出物、及びそれらの混合物などが挙げられるが、これらに限定されない。また本明細書における「調味料」は、通常の調味料に添加され得る他の成分、例えば、穀粉類、澱粉類、増粘多糖類、タンパク質、乳化剤、香料、色素、油脂などをさらに含んでいてもよい。 In the present specification, “seasoning” refers to a material that contains a taste ingredient and is generally used for seasoning foods. Examples of the “seasoning” include salt, soy sauce, miso, sugar, starch syrup, sweetener, vinegar, fruit juice, pulp, pericarp, oil, soup, consomme, bouillon, soup stock, roux, sauces, sauce, pepper, Examples include, but are not limited to, chili, curry powder, other spices, liquor and alcohol, fragrance, herbs and extracts thereof, and mixtures thereof. In addition, the “condiment” in the present specification further includes other components that can be added to normal seasonings, such as flours, starches, thickening polysaccharides, proteins, emulsifiers, fragrances, pigments, fats and oils, and the like. May be.
本明細書において、「呈味成分」とは、食したときに、塩味、甘味、酸味、苦味、辛味、うま味から選択される味覚のいずれか１つ以上を生じさせる成分をいう。 In the present specification, the “tasting component” refers to a component that produces any one or more of tastes selected from salty taste, sweet taste, sour taste, bitter taste, pungent taste, and umami taste when eaten.
本発明により提供されるゲル状調味料粒含有調理済み食品は、ゲル化した調味料の粒状物であるゲル状調味料粒を含有する調理済み食品である。本発明により提供される「調理済み食品」としては、味付けがなされていてそのまま食することができる食品、例えば、惣菜（煮物、和え物、炒め物など）、飯物（味付け飯、おこわ、寿司、チャーハン、ピラフ、リゾット、雑炊など）、麺類、汁物、カレー、シチューなどが挙げられ、好ましくは惣菜及び飯物が挙げられる。好ましくは、該「調理済み食品」には、ソース類、例えば、ドレッシングソース、ディップソース、スプレッド、フィリング用ソース、パスタや麺用のソース又はカレー、シチュー、スープ等のベースソース（例えば、カレーソース、ホワイトソース、ブラウンソース、オイルソース、クリームソース、トマトソース、チーズソース、ウスターソース、チリソース、バーベキューソース、醤油又は味噌ベースのソース、めんつゆ、中華スープ）、チョコレートソース、フルーツソース、ナッツソース、フレーバーソース、クリーム、シロップなどは含まれない。 The gel-like seasoning grain-containing cooked food provided by the present invention is a cooked food containing gel-like seasoning grains that are granules of a gelled seasoning. As the “cooked food” provided by the present invention, foods that have been seasoned and can be eaten as they are, for example, side dishes (boiled foods, seasonings, stir-fried foods, etc.), rice products (seasoned rice, rice bran, sushi, Fried rice, pilaf, risotto, miscellaneous cooking, etc.), noodles, soup, curry, stew, etc., preferably side dishes and rice. Preferably, the “cooked food” includes sauces such as dressing sauces, dip sauces, spreads, filling sauces, sauces for pasta and noodles or base sauces such as curry, stew, soup (eg curry sauces). , White sauce, brown sauce, oil sauce, cream sauce, tomato sauce, cheese sauce, Worcester sauce, chili sauce, barbecue sauce, soy sauce or miso-based sauce, noodle soup, Chinese soup), chocolate sauce, fruit sauce, nut sauce, flavor sauce , Cream and syrup are not included.
また、本発明により提供されるゲル状調味料粒含有調理済み食品に含まれるゲル状調味料粒は、冷蔵又は凍結後に加熱融解させた場合でも好ましい口溶けや食感を維持することができることから、上記「調理済み食品」は、冷蔵食品、チルド食品、又は冷凍食品であってもよい。 In addition, the gel-like seasoning grains contained in the cooked food containing the gel-like seasoning grains provided by the present invention can maintain a preferable mouth melting and texture even when heated and thawed after refrigeration or freezing. The “cooked food” may be refrigerated food, chilled food, or frozen food.
本発明のゲル状調味料粒含有調理済み食品は、ゲル状調味料粒と薄味の調理済み食品とを混合することによって製造される。本明細書において、「薄味の調理済み食品」とは、当該調理済み食品の一般的な味付けよりも薄味に味付けされた食品である。好ましくは、「薄味の調理済み食品」は、当該調理済み食品の一般的な塩分又は糖分濃度よりも低い塩分又は糖分濃度を有する調理済み食品である。 The gel-like seasoning grain-containing cooked food of the present invention is produced by mixing gel-like seasoning grains and a light-tasted cooked food. In the present specification, the “lightly cooked food” is a food seasoned with a lighter taste than a general seasoning of the cooked food. Preferably, a “lightly cooked food” is a cooked food having a salt or sugar concentration that is lower than the general salt or sugar concentration of the cooked food.
上記薄味の調理済み食品は、例えば、当該調理済み食品の調理に通常使用される量よりも減量された量の調味料を使用して調理された食品、当該調理済み食品の調理に通常使用される調味料の一部を水（だし汁、スープストック等を含む）や酒などに代替したものを用いて調理された食品、あるいは、塩分又は糖分が無添加の調味料や、塩分又は糖分の含有量が低い調味料を用いて調理された食品であり得る。 The lightly-prepared cooked food is, for example, food cooked using a reduced amount of seasoning than the amount normally used for cooking the cooked food, and usually used for cooking the cooked food. Food that is partly replaced with water (including soup stock, soup stock, etc.) or liquor, or seasonings that do not contain salt or sugar, or salt or sugar It may be a food cooked using a seasoning with a low content.
より詳細には、上記薄味の調理済み食品は、例えば下記手順で準備することができる：
ａ）通常の調理法（上記ゲル化調味料を使用しない場合）で調理済み食品に十分な味を与える調味料の種類及び量を決定し、これを標準の調味料とする；
ｂ）該ａ）で決定した標準の調味料よりも塩分又は糖分の濃度が低い第１の調味料を作製する。
ｃ）該第１の調味料を用いて調理済み食品を製造し、薄味の調理済み食品を得る。
More specifically, the lightly cooked food can be prepared, for example, by the following procedure:
a) Determine the type and amount of a seasoning that gives a sufficient taste to the cooked food by a normal cooking method (when the above gelled seasoning is not used), and use this as the standard seasoning;
b) A first seasoning having a lower concentration of salt or sugar than the standard seasoning determined in a) is prepared.
c) A cooked food is produced using the first seasoning to obtain a light-tasted cooked food.
上記ａ）において、標準の調味料は、一般的な料理本等を参考にして、又は管理栄養士等の専門家の指導に基づいて決定することができる。
上記ｂ）の手順としては、例えば、以下が挙げられる：
上記ａ）で決定した標準の調味料の一部を水（だし汁、スープストック等を含む）及び／又は酒などで代替したものを、第１の調味料とする；
上記ａ）で決定した標準の調味料の使用量を減量したものを、第１の調味料とする；あるいは
上記ａ）で決定した標準の調味料に対して塩分又は糖分の含有量がより少ない調味料を、第１の調味料とする。
In the above a), the standard seasoning can be determined with reference to a general cookbook or the like, based on the guidance of an expert such as a registered dietitian.
Examples of the procedure of b) include the following:
A part of the standard seasoning determined in a) above is replaced with water (including soup stock, soup stock, etc.) and / or alcohol as the first seasoning;
Reduce the amount of the standard seasoning determined in a) above to be the first seasoning; or have less salt or sugar content than the standard seasoning determined in a) above Let the seasoning be the first seasoning.
上記標準の調味料及び上記第１の調味料は、上述した調味料をいずれか単独で又はいずれか２種以上の組み合わせで含んでいればよいが、好ましくは、上述した調味料の２種以上を組み合わせて含んでいる。また好ましくは、上記ｂ）で決定した第１の調味料は、上記ａ）で決定した標準の調味料に対して、塩分又は糖分の濃度が２０〜４０質量％低減されている。したがって好ましくは、該第１の調味料を用いて製造された薄味の調理済み食品は、該標準の調味料を用いて製造された同じ調理済み食品に対して、塩分又は糖分の含有量が２０〜４０質量％低減されている。 The above-mentioned standard seasoning and the above-mentioned first seasoning may contain any of the above-mentioned seasonings alone or in combination of any two or more, but preferably two or more of the above-mentioned seasonings Is included in combination. Preferably, the first seasoning determined in b) has a salt or sugar concentration reduced by 20 to 40% by mass relative to the standard seasoning determined in a). Therefore, preferably, the light-tasted cooked food produced using the first seasoning has a salt or sugar content relative to the same cooked food produced using the standard seasoning. It is reduced by 20 to 40% by mass.
本発明により提供されるゲル状調味料粒含有調理済み食品に含まれるゲル状調味料粒は、液状の調味料をゼラチン及び／又はコラーゲンペプチドを用いてゲル化することによって製造することができる。以下の本明細書において、該ゲル状調味料粒の製造に使用される液状の調味料を第２の調味料と称する。 The gel-like seasoning grains contained in the cooked food containing gel-like seasoning grains provided by the present invention can be produced by gelling a liquid seasoning using gelatin and / or collagen peptide. In the following description, the liquid seasoning used for the production of the gel-like seasoning grains is referred to as a second seasoning.
上記第２の調味料は、上述した調味料をいずれか単独で又はいずれか２種以上の組み合わせで含んでいればよいが、好ましくは、上述した調味料の２種以上を組み合わせて含んでいる。該第２の調味料は、上記第１の調味料と同じ種類のものであっても異なる種類のものであってもよい。好ましくは、該第第２の調味料は、第１の調味料に含まれる調味料のうちの２種類以上を含有する。より好ましくは、該第２の調味料は、上記第１の調味料と同じ種類のものである。ただし、該第２の調味料中の塩分及び／又は糖分の濃度は、上記第１の調味料を用いて製造された薄味の調理済み食品中の塩分及び／又は糖分の濃度よりも高い。好ましくは、該第２の調味料中の塩分及び／又は糖分の濃度は、上記標準の調味料を用いて製造された調理済み食品中の塩分及び／又は糖分の濃度よりも高い。 The second seasoning may contain any one of the above-mentioned seasonings alone or in combination of any two or more thereof, but preferably contains a combination of two or more of the above-mentioned seasonings. . The second seasoning may be of the same type as the first seasoning or of a different type. Preferably, the second seasoning contains two or more kinds of seasonings included in the first seasoning. More preferably, the second seasoning is of the same type as the first seasoning. However, the concentration of the salt and / or sugar in the second seasoning is higher than the concentration of the salt and / or sugar in the lightly cooked food produced using the first seasoning. Preferably, the concentration of salt and / or sugar in the second seasoning is higher than the concentration of salt and / or sugar in the cooked food produced using the standard seasoning.
上記ゲル状調味料粒は、上記第２の調味料を、ゼラチン及び／又はコラーゲンペプチドをゲル化剤として用いてゲル化させることにより生成される。したがって、上記ゲル状調味料粒は、好ましくは下記手順で準備することができる：
ｄ）第２の調味料を調製する。このとき、該第２の調味料の塩分及び／又は糖分の濃度は、上記第１の調味料を用いて製造される薄味の調理済み食品の塩分及び／又は糖分濃度よりも高い濃度に調整する。好ましくは、上記標準の調味料及びその使用量を用いて製造される調理済み食品の塩分及び／又は糖分濃度よりも高い濃度に調整する。
ｅ）該第２の調味料をゼラチン及び／又はコラーゲンペプチドを用いてゲル化し、ゲル状調味料粒を生成する。
より詳細には、上記ゲル状調味料粒は、液状の該第２の調味料にゼラチン及び／又はコラーゲンペプチドを加熱溶融させ、次いでこれを冷却してゲル化させ、必要に応じて破砕成形することにより生成することができる。
The said gel-like seasoning grain is produced | generated by gelatinizing the said 2nd seasoning using gelatin and / or a collagen peptide as a gelatinizer. Therefore, the gel-like seasoning grains can be prepared preferably by the following procedure:
d) A second seasoning is prepared. At this time, the salt and / or sugar concentration of the second seasoning is adjusted to a higher concentration than the salt and / or sugar concentration of the lightly cooked food produced using the first seasoning. To do. Preferably, it is adjusted to a concentration higher than the salt and / or sugar concentration of the cooked food produced using the above-mentioned standard seasoning and the amount used.
e) The second seasoning is gelled using gelatin and / or collagen peptide to produce gel-like seasoning grains.
More specifically, the gel-like seasoning grains are obtained by heating and melting gelatin and / or collagen peptide in the liquid second seasoning, then cooling it to gel, and crushing it as necessary. Can be generated.
上記ゲル化に使用されるゼラチン及びコラーゲンペプチドは、食品に一般的に使用されるゼラチン及びコラーゲンペプチドであればよい。ゼラチンとしては、例えば、牛骨、牛皮、サメ軟骨、豚骨、豚皮等から調製した動物由来のゼラチン、又は市販されている食用のゼラチンを用いることができる。コラーゲンペプチドとしては、例えば、牛骨、牛皮、サメ軟骨、豚骨、豚皮等から調製した動物由来のゼラチンやコラーゲンの加水分解物、又は市販されている食用のコラーゲンペプチドを用いることができる。ゼラチンやコラーゲンの加水分解物の方法としては、パパインなどの酵素を用いる方法、酸やアルカリで処理する方法、加熱する方法などが挙げられる。ただし、ゼラチンやコラーゲンを加水分解し続けると最終的にアミノ酸（分子量１００程度）にまで分解されるが、本発明で使用されるコラーゲンペプチドは、平均分子量２,０００以上のものが好ましい。なお、コラーゲンペプチドやゼラチンの平均分子量は、写真用ゼラチン試験法（ＰＡＧＩ法：写真用ゼラチン試験法第１０版、２００６年）に従って測定することができる。 The gelatin and collagen peptide used for the gelation may be any gelatin and collagen peptide generally used in foods. As the gelatin, for example, animal-derived gelatin prepared from cow bone, cow skin, shark cartilage, pig bone, pig skin, or the like, or commercially available edible gelatin can be used. As the collagen peptide, for example, animal-derived gelatin or collagen hydrolyzate prepared from cow bone, cow skin, shark cartilage, pig bone, pig skin or the like, or a commercially available edible collagen peptide can be used. Examples of the hydrolyzate of gelatin and collagen include a method using an enzyme such as papain, a method of treating with acid or alkali, and a method of heating. However, when gelatin or collagen is continuously hydrolyzed, it is finally decomposed into amino acids (molecular weight of about 100). The collagen peptide used in the present invention preferably has an average molecular weight of 2,000 or more. The average molecular weight of collagen peptides and gelatin can be measured according to the photographic gelatin test method (PAGI method: photographic gelatin test method 10th edition, 2006).
上記第２の調味料に対するゼラチン及び／又はコラーゲンペプチドの添加量は、添加後の液中におけるゼラチンとコラーゲンペプチドの合計量として、好ましくは１〜１２質量％、より好ましくは１〜５質量％、さらに好ましくは１〜３質量％である。したがって、得られたゲル状調味料粒におけるゼラチン及び／又はコラーゲンペプチドの濃度は、好ましくは１〜１２質量％、より好ましくは１〜５質量％、さらに好ましくは１〜３質量％である。 The amount of gelatin and / or collagen peptide added to the second seasoning is preferably 1 to 12% by mass, more preferably 1 to 5% by mass, as the total amount of gelatin and collagen peptide in the liquid after the addition. More preferably, it is 1-3 mass%. Therefore, the concentration of gelatin and / or collagen peptide in the obtained gel-like seasoning grains is preferably 1 to 12% by mass, more preferably 1 to 5% by mass, and further preferably 1 to 3% by mass.
ゲル化した第２の調味料は、必要に応じてフードカッターやチョッパー、裁断機などにより破砕して粒状化することができる。好ましくはゲル状調味料粒の最長径を１０ｍｍ以下、より好ましくは５ｍｍ以下、さらに好ましくは３ｍｍ以下にすると、最終的に得られたゲル状調味料粒含有調理済み食品の食感が向上する。 The gelled second seasoning can be granulated by crushing with a food cutter, chopper, cutting machine or the like, if necessary. Preferably, when the longest diameter of the gel-like seasoning grains is 10 mm or less, more preferably 5 mm or less, and further preferably 3 mm or less, the texture of the cooked food containing gel-like seasoning grains finally obtained is improved.
上記の手順で得られたゲル状調味料粒中の塩分及び／又は糖分の濃度は、上記第１の調味料を用いて製造した薄味の調理済み食品中の塩分及び／又は糖分の濃度よりも高い。例えば、該ゲル状調味料粒中の塩分及び／又は糖分の濃度は、該薄味の調理済み食品中の塩分及び／又は糖分の濃度に対して、質量比で１．３〜４．０倍程度が好ましく、１．５〜３．０倍程度がより好ましい。 The concentration of the salt and / or sugar in the gel-like seasoning grains obtained by the above procedure is based on the concentration of the salt and / or sugar in the light-tasted cooked food produced using the first seasoning. Is also expensive. For example, the concentration of salt and / or sugar in the gel-like seasoning grains is 1.3 to 4.0 times in mass ratio with respect to the concentration of salt and / or sugar in the light-cooked food. The degree is preferable, and about 1.5 to 3.0 times is more preferable.
また好ましくは、上記の手順で得られたゲル状調味料粒中の塩分及び／又は糖分の濃度は、上記標準の調味料を用いて製造した通常の調理済み食品中の塩分及び／又は糖分の濃度よりも高い。例えば、該ゲル状調味料粒中の塩分及び／又は糖分の濃度は、該通常の調理済み食品の塩分及び／又は糖分の濃度に対して、質量比で１．１〜２．５倍程度が好ましい。 Also preferably, the concentration of salt and / or sugar in the gel-like seasoning grains obtained by the above procedure is such that the salt and / or sugar content in a normal cooked food produced using the above-mentioned standard seasoning Higher than concentration. For example, the concentration of salt and / or sugar in the gel-like seasoning grains is about 1.1 to 2.5 times in terms of mass ratio with respect to the salt and / or sugar concentration of the normal cooked food. preferable.
上記ゲル状調味料粒を、上記薄味の調理済み食品と混合することによって、ゲル状調味料粒含有調理済み食品を製造することができる。該ゲル状調味料粒は、該薄味の調理済み食品１００質量部に対して、好ましくは７〜２５質量部未満、より好ましくは９〜２０質量部の量で混合される。ゲル状調味料粒の添加量が少ないと得られた調理済み食品に十分な味が付与されない場合があり、一方、ゲル状調味料粒の添加量が多いと、ゲル粒のために得られた調理済み食品の食感が低下する。 By mixing the gel-like seasoning grains with the light-cooked cooked food, a gel-like seasoning grain-containing cooked food can be produced. The gel-like seasoning grains are mixed in an amount of preferably 7 to less than 25 parts by mass, more preferably 9 to 20 parts by mass with respect to 100 parts by mass of the light-cooked food. When the addition amount of the gel-like seasoning grains is small, the prepared cooked food may not be provided with a sufficient taste. The texture of cooked food is reduced.
以上の手順で得られたゲル状調味料粒含有調理済み食品中における塩分及び／又は糖分の含有量（すなわち、上記ゲル状調味料粒の塩分及び／又は糖分量と上記薄味の調理済み食品中における塩分及び／又は糖分量との合計）は、同じ調理済み食品における通常の塩分及び／又は糖分の含有量よりも低減されている。
例えば、該ゲル状調味料粒含有調理済み食品中における塩分及び／又は糖分の含有量は、上述した手順ａ）で決定された標準の調味料を用いて製造される同じ調理済み食品の塩分及び／又は糖分の含有量よりも低減されており、好ましくは、９８〜８０質量％、より好ましくは９４〜８４質量％に低減されている。
したがって、本発明の一態様は、調理済み食品における塩分及び／又は糖分の低減方法であり得る。
Content of salt and / or sugar in cooked food containing gel-like seasoning grains obtained by the above procedure (that is, salt and / or sugar content of gel-like seasoning grains and cooked food with light taste) The sum of the salt content and / or sugar content therein) is lower than the normal salt content and / or sugar content in the same cooked food.
For example, the content of salt and / or sugar in the gel-like seasoned grain-containing cooked food is the same as that of the same cooked food manufactured using the standard seasoning determined in the above-described procedure a). It is reduced more than the sugar content, preferably 98 to 80% by mass, more preferably 94 to 84% by mass.
Therefore, one aspect of the present invention can be a method for reducing salt and / or sugar in cooked foods.
本発明で得られたゲル状調味料粒含有調理済み食品は、塩分及び／又は糖分濃度の高いゲル状調味料粒を含有することにより、局所的に塩分及び／又は糖分の濃度の高い部分を含むため、食すると十分な味を感じることができる。
好ましくは、本発明のゲル状調味料粒含有調理済み食品は、食したときに、塩分及び／又は糖分の含有量が同じでかつゲル状調味料粒を使用せずに製造した調理済み食品と比べて、より強い塩味及び／又は甘味を呈することができる。
あるいは、本発明のゲル状調味料粒含有調理済み食品は、食したときに、塩分及び／又は糖分の含有量が該ゲル状調味料粒含有調理済み食品に対して好ましくは１０２〜１２５質量％、より好ましくは１０６〜１１９質量％であってかつゲル状調味料粒を使用せずに製造した調理済み食品と同等以上の強さの塩味及び／又は甘味を呈することができる。
したがって、本発明で得られたゲル状調味料粒含有調理済み食品は、全体としては減塩又は低糖の食品であるにもかかわらず十分な味を呈することができる、健康的かつ嗜好性の高い食品である。日常食する調理済み食品を、本発明のゲル状調味料粒含有調理済み食品と置き換えることにより、食品から得られる味や美味しさを損なうことなく、塩分及び／又は糖分の摂取を控えることが可能になる。
The cooked food containing gel-like seasoning grains obtained in the present invention contains gel-like seasoning grains having a high salt content and / or high sugar content, so that a portion having a high salt content and / or high sugar content is locally present. Because it contains, you can feel enough taste when you eat.
Preferably, the cooked food containing gel-like seasoning grains of the present invention has the same salt and / or sugar content when eaten and is prepared without using gel-like seasoning grains. In comparison, a stronger salty taste and / or sweetness can be exhibited.
Alternatively, the cooked food containing the gel-like seasoning grains of the present invention preferably has a salt content and / or sugar content of 102 to 125% by mass with respect to the cooked food containing the gel-like seasoning grains when eaten. More preferably, the salty taste and / or sweetness is 106 to 119% by mass and has a strength equal to or higher than that of a cooked food produced without using gel-like seasonings.
Therefore, the cooked food containing gel-like seasoning grains obtained in the present invention can exhibit a sufficient taste despite being a low-salt or low-sugar food as a whole, and is healthy and highly palatable. It is food. By replacing cooked foods that are eaten daily with cooked foods containing the gel-like seasoning grains of the present invention, it is possible to refrain from intake of salt and / or sugar without impairing the taste and taste obtained from foods. become.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.
（実施例１ ひじき煮の製造）
（１）ひじき煮標準品
ひじき、にんじん、油揚げを具材とし、これに表１記載の調味料を加えてひじき煮標準品を製造した。なお、使用する調味料やその量、及び調理の手順は、「決定版 小林カツ代の基本のおかず」（株式会社 主婦の友社）に準拠した。手順は以下のとおりである。
ひじきは水につけてもどし、熱湯でさっとゆでた。
にんじんは細切り、油揚げはお湯で洗ってから、水をきり、細切りにした。
表１記載の調味料から煮汁を作製した。だしは、「ほんだし こんぶだし」(味の素株式会社)を水３００ｇに対して２ｇ添加したものを用いた。
上記煮汁中で、煮汁がほぼなくなるまで具材を煮詰めた。
(Example 1 Production of hijiki-ni)
(1) Hijiki-boiled standard products Hijiki, carrots and fried chicken were used as ingredients, and the seasonings listed in Table 1 were added thereto to produce Hijiki-boiled standard products. In addition, the seasoning used, the amount thereof, and the cooking procedure were in accordance with “Determined basic side dish of cutlet Kobayashi Katsuyo” (Shufu no Tomo Co., Ltd.). The procedure is as follows.
The hijiki was soaked in water and boiled in hot water.
The carrots were chopped and the fried oil was washed with hot water, then drained and chopped.
Boiled juice was prepared from the seasonings described in Table 1. The dashi used was “Hondashi Kombu Dashi” (Ajinomoto Co., Inc.) with 2 g added to 300 g of water.
In the above broth, ingredients were boiled until the broth almost disappeared.
（２）薄味ひじき煮
上記表１記載の各調味料の３割をそれぞれ水に代替して、上記（１）と同じ手順でひじき煮を調理し、これを薄味ひじき煮とした。
(2) Light-boiled hijiki boiled fish Each of the seasonings listed in Table 1 was replaced with water, and hijiki-boiled was cooked in the same procedure as in (1) above, and this was used as a light-boiled hijiki-boiled food.
（３）ゲル状調味料粒
上記（１）の標準品のレシピの具材を同重量の水に代替し、標準品のあがり重量の５／６倍の重さになるまで（１．２倍の濃度になるまで）煮詰めた。これにゼラチン（ＧＢＬ−２００ 新田ゼラチン）を２質量％加えてゲル化させ、ゲル状調味料粒を製造した。
(3) Gel-like seasoning grains The ingredients in the recipe for the standard product in (1) above are replaced with the same weight of water until the weight becomes 5/6 times the weight of the standard product (1.2 times) Boiled until a concentration of Gelatin (GBL-200 Nitta Gelatin) was added by 2% by mass to this to gelate, and gel-like seasoning grains were produced.
（４）ゲル状調味料粒含有ひじき煮
上記（２）で製造した薄味ひじき煮の表面に、上記（３）で製造したゲル状調味料粒を分散させた。ゲル状調味料粒の量を表２のとおりに変更し、４種類のゲル状調味料粒含有ひじき煮（製造例１〜４）を製造した。
(4) Gel-like seasoning grain-containing hijiki-ni The gel-like seasoning grain produced in the above (3) was dispersed on the surface of the thin-flavored hijiki-ni produced in the above (2). The amount of gel-like seasoning grains was changed as shown in Table 2, and four kinds of gel-like seasoning grain-containing hijiki-ni (Production Examples 1 to 4) were produced.
（５）評価
上記（４）で製造した製造例１〜４のゲル状調味料粒含有ひじき煮の味を、上記（１）で製造した標準品と比較して、下記基準にて評価した。
×：標準品より薄い
△：標準品よりやや薄い
〇：標準品と同等以上
また、標準品での調味料の使用量を１００とした場合の製造例１〜４での調味料の使用量（質量％）を計算した。製造例１〜４で、調味料の使用量が標準品よりも下回り、かつ、標準品と同等以上の味を感じることができれば、調味料の減量に成功したことになる。
(5) Evaluation The taste of the gel-like seasoning-containing hijiki-ni of Production Examples 1 to 4 produced in (4) above was evaluated according to the following criteria in comparison with the standard product produced in (1) above.
×: Thinner than standard product △: Slightly thinner than standard product ○: Equivalent or higher than standard product In addition, the amount of seasoning used in Production Examples 1 to 4 when the amount of seasoning used in the standard product is 100 ( Mass%) was calculated. In Production Examples 1 to 4, if the amount of seasoning used is lower than that of the standard product and a taste equal to or higher than that of the standard product can be felt, then the seasoning has been successfully reduced.
結果を表２に示す。薄味ひじき煮１００質量部に対するゲル状調味料粒の添加質量（ゲル比率）が２５％未満のときに、ゲル状調味料粒含有ひじき煮は、調味料を減量しつつ、標準品と同等以上の濃さの味を呈することができた。 The results are shown in Table 2. When the added mass (gel ratio) of the gel-like seasoning grains to 100 parts by weight of the light-flavored hijiki-ni is less than 25%, the gel-like seasoning grain-containing hijiki-ni is equivalent to or more than the standard product while reducing the seasoning. It was possible to have a taste of darkness.
（実施例２ ひじき煮の製造）
実施例１（２）と同様の手順で、ただし各調味料の量を表１記載の量に対して表４記載の割合に減量し、残りを水に代替して、薄味ひじき煮を製造した。製造した薄味ひじき煮の表面に、実施例１（３）と同様の手順で製造したゲル状調味料粒を分散させ、調味料相当量の異なるゲル状調味料粒含有ひじき煮（製造例５〜８）を製造した。製造例５〜８のゲル状調味料粒含有ひじき煮の味を、実施例１と同様の基準で評価した。結果を表４に示す。なお、表４には製造例２の結果を再掲する。
(Example 2 Production of hijiki-ni)
The same procedure as in Example 1 (2), except that the amount of each seasoning is reduced to the ratio described in Table 4 with respect to the amount described in Table 1, and the rest is replaced with water to produce a light-flavored simmered simmered swordfish did. Gel-like seasoning grains produced by the same procedure as in Example 1 (3) are dispersed on the surface of the produced thin-flavored hijiki-ni, and gel-like seasoning grain-containing hijiki-ni with different amounts of seasonings (Production Example 5) ~ 8) were produced. The taste of the gel-like seasoning-containing hijiki-ni of Production Examples 5 to 8 was evaluated according to the same criteria as in Example 1. The results are shown in Table 4. Table 4 shows the results of Production Example 2 again.
（実施例３ 切干大根煮の製造）
（１）切干大根煮標準品
切干大根、油揚げ、ちくわ、にんじんを具材とし、これに表４記載の調味料を加えて切干大根煮標準品を製造した。なお、使用する調味料やその量、及び調理の手順は、「決定版 旬たっぷりの簡単ごはん」（株式会社 主婦の友社）に準拠した。手順は以下のとおりである。
切干大根は水につけてもどし、水気を絞り、５〜６ｃｍ長にカットした。
油揚げは熱湯を回しかけて油抜きし、縦半分に切って細切りにした。ちくわは半月切りにした。にんじんは皮をむき千切りにした。
鍋に油を熱して、切干大根をいため、具材と表４の調味液を加えて煮立たせ、煮汁がほぼなくなるまで具材を煮詰めた。だしは、「ほんだし こんぶだし」(味の素株式会社)を水３００ｇに対して２ｇ添加したものを用いた。
(Example 3 Manufacture of dried radish)
(1) Boiled radish standard product Cut radish, fried chicken, chikuwa, carrots were used as ingredients, and the seasoning listed in Table 4 was added thereto to produce a standard cut radish stew. In addition, the seasoning used, the amount thereof, and the cooking procedure were in accordance with “Decisive Edition Seasonal Plenty Simple Rice” (Shufu no Tomo Co., Ltd.). The procedure is as follows.
Cut dried radish was put back in the water, squeezed the water and cut into 5-6 cm length.
The deep-fried fried food was sprinkled with hot water and cut into half lengths. Chikuwa cut half a month. The carrots were peeled and chopped.
Heat the oil in the pan, add the ingredients and the seasoning liquid of Table 4 to boil the cut radish, and boil the ingredients until the soup is almost gone. The dashi used was “Hondashi Kombu Dashi” (Ajinomoto Co., Inc.) with 2 g added to 300 g of water.
（２）薄味切干大根煮
上記表４記載の各調味料の３割をそれぞれ水に代替して、上記（１）と同じ手順で切干大根を調理し、これを薄味切干大根煮とした。
(2) Boiled diced radish 30% of each seasoning listed in Table 4 above was replaced with water, and chopped radish was cooked in the same procedure as in (1) above, and this was used as boiled diced radish. .
（３）ゲル状調味料粒
上記（１）の標準品のレシピの具材を同重量の水に代替し、標準品のあがり重量の１／２倍の重さになるまで（２倍の濃度になるまで）煮詰めた。これにゼラチン（ＧＢＬ−２００ 新田ゼラチン）を２質量％加えてゲル化させ、ゲル状調味料粒を製造した。
(3) Gel-like seasoning grains The ingredients in the standard product recipe of (1) above are replaced with the same weight of water until the weight becomes 1/2 times the weight of the standard product (double concentration) Boiled) Gelatin (GBL-200 Nitta Gelatin) was added by 2% by mass to this to gelate, and gel-like seasoning grains were produced.
（４）ゲル状調味料粒含有切干大根煮
上記（２）で製造した薄味切干大根煮の表面に、上記（３）で製造したゲル状調味料粒を分散させた。薄味切干大根煮１００質量部に対するゲル状調味料粒の添加質量（ゲル比率）を表５記載の値になるよう変更し、４種類のゲル状調味料粒含有切干大根煮（製造例９〜１２）を製造した。
(4) Gel-like seasoning grain-containing dried daikon boiled radish The gel-like seasoning grain produced in (3) above was dispersed on the surface of the boiled dried radish boiled in (2). The added mass (gel ratio) of the gel-like seasoning grains to 100 parts by mass of the boiled radish-dried radish was changed to the values shown in Table 5, and four kinds of gel-like seasoning grains were simmered in the dried radish (Production Example 9- 12) was produced.
（５）評価
上記（４）で製造した製造例９〜１２のゲル状調味料粒含有切干大根煮の味を、実施例１と同様の基準で評価した。結果を表５に示す。
(5) Evaluation The taste of the gel seasoning grain-containing dried daikon boiled in Production Examples 9 to 12 produced in the above (4) was evaluated according to the same criteria as in Example 1. The results are shown in Table 5.
Claims (8)
第１の調味料を用いて製造された調理済み食品を準備すること；
第２の調味料をゼラチン及び／又はコラーゲンペプチドをゲル化剤として用いてゲル化したゲル状調味料粒を準備すること；及び
該ゲル状調味料粒と該調理済み食品とを、該調理済み食品１００質量部に対して該ゲル状調味料粒７〜２５質量部未満の量で混合すること、
を含み、
該ゲル状調味料粒含有調理済み食品は、所定の濃さの味を有する調理済み食品と比べて、塩分及び／又は糖分の含有量が低減されており、かつ同等の味を呈するものであり、
該第１の調味料を用いて製造された調理済み食品は、該所定の濃さの味を有する調理済み食品に対して塩分及び／又は糖分の含有量が２０〜４０質量％低減されており、
該ゲル状調味料粒中の塩分及び／又は糖分の濃度は、該第１の調味料を用いて製造された調理済み食品中の塩分及び／又は糖分の濃度に対して、質量比で１．３〜４．０倍である、
方法。 A method for producing a cooked food containing gel-like seasonings,
Preparing a cooked food made with the first seasoning;
It prepares the gelled gelled seasoning particle with a second seasoning gelatin and / or collagen peptide as a gelling agent; and a and the cooked food the gel-like seasoning particle, the cooked Mixing in an amount of less than 7 to 25 parts by mass of the gel-like seasoning grains with respect to 100 parts by mass of food ;
Including
The gel-like seasoning grain-containing cooked food has a reduced salt content and / or sugar content and has the same taste as a cooked food having a predetermined flavor. ,
The cooked food produced using the first seasoning has a salt content and / or a sugar content reduced by 20 to 40% by mass with respect to the cooked food product having the predetermined strength. ,
The concentration of salt and / or sugar of the gel-like seasoning particle in the relative salinity and / or concentration of sugar cooked in foods produced by using the first seasoning, 1 mass ratio. 3 to 4.0 times ,
Method.
前記ゲル状調味料粒含有調理済み食品は、該所定の濃さの味を有する調理済み食品と比べて、塩分及び／又は糖分の含有量が９８〜８０質量％に低減されており、かつ同等の味を呈する、The gel-like seasoning grain-containing cooked food has a salt content and / or a sugar content reduced to 98 to 80% by mass and is equivalent to the cooked food product having the predetermined strength. With a taste of
請求項１〜３のいずれか１項記載の方法。The method according to claim 1.
第１の調味料を用いて製造された調理済み食品を準備すること；
第２の調味料をゼラチン及び／又はコラーゲンペプチドをゲル化剤として用いてゲル化したゲル状調味料粒を準備すること；及び
該ゲル状調味料粒と該調理済み食品とを、該調理済み食品１００質量部に対して該ゲル状調味料粒７〜２５質量部未満の量で混合して、ゲル状調味料粒含有調理済み食品を得ること、
を含み、
該ゲル状調味料粒含有調理済み食品は、所定の濃さの味を有する調理済み食品と比べて、塩分及び／又は糖分の含有量が低減されており、かつ同等の味を呈するものであり、
該第１の調味料を用いて製造された調理済み食品は、該所定の濃さの味を有する調理済み食品に対して塩分及び／又は糖分の含有量が２０〜４０質量％低減されており、
該ゲル状調味料粒中の塩分及び／又は糖分の濃度は、該第１の調味料を用いて製造された調理済み食品中の塩分及び／又は糖分の濃度に対して、質量比で１．３〜４．０倍である、
方法。 A method for reducing salt and / or sugar in cooked foods,
Preparing a cooked food made with the first seasoning;
It prepares the gelled gelled seasoning particle with a second seasoning gelatin and / or collagen peptide as a gelling agent; and a and the cooked food the gel-like seasoning particle, the cooked against food 100 parts by mass were mixed in an amount of less than the gel-like seasoning particle 7-25 parts by weight, to obtain a gel-like seasoning particle-containing cooked food Rukoto,
Including
The gel-like seasoning grain-containing cooked food has a reduced salt content and / or sugar content and has the same taste as a cooked food having a predetermined flavor. ,
The cooked food produced using the first seasoning has a salt content and / or a sugar content reduced by 20 to 40% by mass with respect to the cooked food product having the predetermined strength. ,
The concentration of salt and / or sugar of the gel-like seasoning particle in the relative salinity and / or concentration of sugar cooked in foods produced by using the first seasoning, 1 mass ratio. 3 to 4.0 times ,
Method.
前記ゲル状調味料粒含有調理済み食品は、該所定の濃さの味を有する調理済み食品と比べて、塩分及び／又は糖分の含有量が９８〜８０質量％に低減されており、かつ同等の味を呈する、The gel-like seasoning grain-containing cooked food has a salt content and / or a sugar content reduced to 98 to 80% by mass and is equivalent to the cooked food product having the predetermined strength. With a taste of
請求項５〜７のいずれか１項記載の方法。The method of any one of Claims 5-7.
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