JP6946258B2 - Seasoning liquid for pickling - Google Patents
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本発明は、短い漬け込み時間でも肉類等の食品素材への味の付着や染み込みがよく、揚げた後のから揚げの衣の食感もよい、食品素材の漬け込み用調味液に関する。また、その漬け込み用調味液による漬け込み食品素材の製造方法、および漬け込まれた食品素材に関する。 The present invention relates to a seasoning liquid for pickling food materials, which has good taste adhesion and penetration to food materials such as meat even with a short pickling time, and has a good texture of deep-fried batter after frying. Further, the present invention relates to a method for producing a pickled food material using the pickling seasoning liquid, and a pickled food material.
肉類等の食品素材を調味液に一定時間漬け込むことで、予め素材に味付けをしてから小麦粉や片栗粉などの衣をつけ、揚げ調理するから揚げは、家庭用及び業務用を問わずに一般的に行われている料理である。近年、食品素材を調味液に漬け込むことで、素材に味をつけることばかりでなく、調理後ジューシーで柔らかい食感とすることを目的とした調味料が開発されている。しかし、焼肉やから揚げのおいしさとして、食品素材内部が適度に味付けされジューシーで柔らかい食感であることも重要であるが、それ以上に、から揚げの場合は衣がサクサクとした食感を持つことが、食した際のおいしさの重要な要因である。 By soaking food ingredients such as meat in a seasoning liquid for a certain period of time, the ingredients are seasoned in advance, then battered with wheat flour or potato starch, and then fried and cooked. It is a dish that is done in Japan. In recent years, seasonings have been developed for the purpose of not only adding flavor to the ingredients by immersing the food ingredients in the seasoning liquid, but also making the ingredients juicy and soft after cooking. However, as the deliciousness of grilled meat and fried chicken, it is important that the inside of the food material is properly seasoned and has a juicy and soft texture, but more than that, in the case of fried chicken, the batter has a crispy texture. Having is an important factor in the deliciousness of eating.
食品素材に味を染み込みやすくするためには、調味液は低粘度であることが必要であるが、食品素材を漬け込んでも素材への付着性が悪く、素材から調味液が直ぐ流れ落ちてしまうために、素材への味の染み込みが均一になるまでに時間がかかるという問題がある。また、調味液の付着性が悪いため、調理してから食した際に味が薄いと感じるとともに、素材の表面がサクサクとした食感とはならないという問題もある。これらの問題を解決するために、増粘多糖類、澱粉、セルロースやペクチンのような食物繊維等を用いて付着性をあげることで、食品素材からの肉汁等の流出を防止するとともに調味液が素材に付着しやすくした先行技術が開示されている。 In order to make it easier for the taste to soak into the food material, the seasoning liquid needs to have a low viscosity, but even if the food material is soaked, it does not adhere well to the material, and the seasoning liquid immediately flows off from the material. There is a problem that it takes time for the taste to permeate into the ingredients evenly. In addition, since the seasoning liquid has poor adhesion, there is a problem that the taste is light when eaten after cooking, and the surface of the material does not have a crispy texture. In order to solve these problems, thickening polysaccharides, starch, dietary fiber such as cellulose and pectin are used to improve the adhesiveness, thereby preventing the outflow of meat juice from food materials and making the seasoning liquid. Prior art that makes it easier to adhere to the material is disclosed.
例えば、肉の焼き調理時に過度な水分蒸散による乾燥を防ぎ、歩留を向上しジューシーで柔らかい肉質を実現する未湖化澱粉を含有する焼肉用漬け込みだれが開示されているが、調理後の焼肉表面の食感についての記載はない（特許文献１）。また、炙り寿司用の塗布用調味液として、食品素材への付着性に優れ、垂れにくい調味液として、架橋澱粉、キサンタンガム及び高メトキシルペクチンを含有する粘度が２０００〜２００００ｍＰａ・ｓである酸性粘性調味液（特許文献２）、あるいは、水、醤油、異性化糖などの液体原料に、粉末セルロース及び化工澱粉などの増粘剤を加えた、２０００ｍＰａ・ｓ程度の粘度を呈するコーティング用調味組成物が提案されている（特許文献３）が、どちらも調味液の粘度を高くすることを目的としている。 For example, a roasted meat pickle containing unlaked starch that prevents drying due to excessive moisture evaporation during roasting of meat, improves yield, and realizes juicy and tender meat quality is disclosed. There is no description about the texture of the surface (Patent Document 1). In addition, as a seasoning liquid for application for roasted sushi, it has excellent adhesion to food materials, and as a seasoning liquid that does not easily drip, it contains crosslinked starch, xanthan gum, and high methoxyl pectin, and has a viscosity of 2000 to 20000 mPa · s. A coating seasoning composition having a viscosity of about 2000 mPa · s, which is obtained by adding a thickener such as powdered cellulose and chemical starch to a liquid (Patent Document 2) or a liquid raw material such as water, soy sauce, and isomerized sugar. Both of them have been proposed (Patent Document 3), but both of them aim to increase the viscosity of the seasoning liquid.
しかし、食品素材を漬け込む場合、粘度が高い漬け込み用調味液は分散性が悪いことから十分にもみ込むことが必要になり、調理に手間がかかるというという欠点がある。また、素材への味の染み込みが悪いばかりでなく、調理後、食して直ぐに味を濃く感じる、あるいは、素材表面に付着する調味液の水分が多ことから十分に水が抜け切らずに素材表面がサクサクとした食感にならないという問題がある。したがって、特許文献１〜３の先行技術には、調理後の素材表面のサクサク感に関する記載はない。 However, when a food material is pickled, the seasoning liquid for pickling, which has a high viscosity, has a poor dispersibility, so that it is necessary to sufficiently soak it, which has a drawback that it takes time and effort to cook. Not only is the taste not soaked into the material, but the taste is strong immediately after eating, or the surface of the material is not completely drained due to the high water content of the seasoning liquid that adheres to the surface of the material. However, there is a problem that the texture is not crispy. Therefore, the prior arts of Patent Documents 1 to 3 do not describe the crispness of the surface of the material after cooking.
このように、肉等の食品素材に対して少ない調味液量にもかかわらず、もみ込み等の煩雑な操作が不要であり、３０分以下の短い漬け込み時間で食品素材への付着性や味の染み込みがよく、適度に素材表面に調味液が残存し、また調理後には、素材内部に味が適度に付き、さらに、素材の表面の食感がサクサクとなるから揚げが調理できる漬け込み用調味液が強く求められている。 In this way, despite the small amount of seasoning liquid for food materials such as meat, complicated operations such as squeezing are not required, and the adhesion and taste to food materials can be improved with a short soaking time of 30 minutes or less. The seasoning liquid is soaked well, the seasoning liquid remains on the surface of the material moderately, and after cooking, the taste is moderately attached to the inside of the material, and the texture of the surface of the material becomes crispy, so the fried chicken can be cooked. Is strongly sought after.
本発明は、焼肉やから揚げの調理の際に食品素材を漬け込む調味液として、短い漬け込み時間で、かつ、もみ込みをしなくても素材への味の付着や染み込みがよく、しかも、油揚調理後の衣の食感がサクサクとなる食品素材の漬け込み用調味液を提供することを課題とする。また、その漬け込み用調味液による漬け込み食品素材の製造方法、および漬け込まれた食品素材を提供することを課題とする。 The present invention is a seasoning liquid for pickling food materials when cooking roasted meat or fried chicken, which has a short pickling time, and has good taste adhesion and penetration to the ingredients without being rubbed. An object of the present invention is to provide a seasoning liquid for pickling food materials, which makes the texture of the batter afterwards crispy. Another object of the present invention is to provide a method for producing a pickled food material using the pickling seasoning liquid and a pickled food material.
本発明は、以下の（１）〜（４）の漬け込み用調味液に関する。
（１）食品素材の漬け込みに用いる調味液であって、果実ファイバーを調味液全体に対して０．０３〜２．０％（Ｗ／Ｗ）含有し、粘度が２００ｃｐ〜１５００ｃｐであることを特徴とする漬け込み用調味液。
（２）前記果実ファイバーが、シトラスファイバーまたはアップルファイバーである、上記（１）に記載の漬け込み用調味液。
（３）衣をつけてから揚げにする前に前記食品素材を漬け込むための、上記（１）または（２）に記載の漬け込み用調味液。
（４）前記食品素材が鶏肉である、上記（１）ないし（３）のいずれに記載の漬け込み用調味液。
The present invention relates to the following seasonings (1) to (4 ) for pickling.
(1) A seasoning liquid used for pickling food materials, which is characterized by containing 0.03 to 2.0% (W / W) of fruit fibers with respect to the entire seasoning liquid and having a viscosity of 200 cp to 1500 cp. Seasoning liquid for pickling.
(2) The seasoning liquid for pickling according to (1) above, wherein the fruit fiber is citrus fiber or apple fiber.
(3) The seasoning liquid for pickling according to (1) or ( 2 ) above, for pickling the food material after battering and before frying.
(4) The seasoning liquid for pickling according to any one of (1) to (3 ) above, wherein the food material is chicken.
また、本発明は、以下の（５）、（６）の漬け込み食品素材の製造方法、および（７）、（８）の漬け込まれた食品素材に関する。
（５）食品素材と上記（１）ないし（４）のいずれかに記載の漬け込み用調味液とを、重量比が１：０．０５以上となるように混合した後、５分から３０分間漬け込むことを特徴とする漬け込み食品素材の製造方法。
（６）前記食品素材が鶏肉である、上記（５）に記載の漬け込み食品素材の製造方法。
（７）重量比で１：０．０５以上の上記（１）ないし（４）のいずれかに記載の漬け込み用調味液に、５分から３０分間漬け込まれた食品素材。
（８）前記食品素材が鶏肉である、上記（７）に記載の食品素材。
The present invention also relates to the following methods for producing pickled food materials (5 ) and ( 6 ), and (7 ) and ( 8 ) pickled food materials.
(5) The food material and the seasoning liquid for pickling according to any one of (1) to (4 ) above are mixed so as to have a weight ratio of 1: 0.05 or more, and then pickled for 5 to 30 minutes. A method for manufacturing pickled food materials, which is characterized by.
(6) The method for producing a pickled food material according to (5 ) above, wherein the food material is chicken.
(7) A food material that has been soaked in the seasoning liquid for pickling according to any one of (1) to (4 ) above, which has a weight ratio of 1: 0.05 or more, for 5 to 30 minutes.
(8) The food material according to ( 7 ) above, wherein the food material is chicken.
本発明の漬け込み用調味液を用いれば、から揚げ等の調理において、肉類等の食品素材を漬け込む際に、短時間で食品素材に調味液が付着し、味が染み込みやすく、片栗粉等の衣がよく付着し、しかも加熱調理後には、衣がサクサクとした食感のから揚げが調理できる。また、本発明の漬け込み用調味液を用いれば、揚げ調理をする前の鶏肉等の漬け込み食品素材を、少量で簡単に下ごしらえすることができる。
本発明の漬け込み用調味液は、家庭用または業務用として、コストを低く抑えるとともに、廃棄調味料の低減や調理における簡便さから、肉等の食品素材に対してできるだけ少量の調味液でも、適度に味が染み込んだサクサクとした食感を持つから揚げを調理できる。
If the seasoning liquid for pickling of the present invention is used, the seasoning liquid adheres to the food material in a short time when the food material such as meat is pickled in cooking such as fried chicken, and the taste easily soaks into the batter. It adheres well, and after cooking, the batter has a crispy texture, so fried chicken can be cooked. Further, by using the seasoning liquid for pickling of the present invention, it is possible to easily prepare a pickled food material such as chicken before frying in a small amount.
The seasoning liquid for pickling of the present invention can be used for home or business use at a low cost, and from the viewpoint of reduction of waste seasoning and ease of cooking, even a small amount of seasoning liquid for food materials such as meat is appropriate. You can cook fried chicken because it has a crispy texture that is soaked in flavor.
本発明の漬け込み用調味液は、醤油、みりん等の調味料に果実ファイバーを含有する液状調味料であり、下味を付ける必要のある肉類等の食品素材を漬け込むための調味液である。 The seasoning liquid for pickling of the present invention is a liquid seasoning containing fruit fibers in seasonings such as soy sauce and mirin, and is a seasoning liquid for pickling food materials such as meat that need to be seasoned.
栄養学的には、食物繊維とは、ヒトの消化酵素によって消化されない食物中の難消化性成分の総称と定義され、水溶性食物繊維と不溶性食物繊維に分類される。
水溶性食物繊維には、アルギン酸、アルギン酸塩、ペクチン、グルコマンナン、アガロース（寒天）、キサンタンガム、カラギーナン、ローカストビーンガム、ポリデキストロース、メチルセルロース、カルボキシメチルセルロース、グアガム、難消化性デキストリン等があり、不溶性食物繊維には、セルロース、ヘミセルロース、リグニン、キチン、キトサン等がある。食物繊維は、一般的に分子量の大きな多糖類であり、水溶性食物繊維はゲル化剤、増粘剤として用いられ、水に対する溶解性が極端に低い不溶性食物繊維は、微細粉末として用いられる。
Dietary fiber is defined as a general term for indigestible components in foods that are not digested by human digestive enzymes, and is classified into water-soluble dietary fiber and insoluble dietary fiber.
Water-soluble dietary fiber includes alginic acid, alginate, pectin, glucomannan, agarose (agar), xanthan gum, carrageenan, locust bean gum, polydextrose, methylcellulose, carboxymethylcellulose, guagam, indigestible dextrin, etc. Fibers include cellulose, hemicellulose, lignin, chitin, chitosan and the like. Dietary fiber is generally a polysaccharide having a large molecular weight, water-soluble dietary fiber is used as a gelling agent and a thickener, and insoluble dietary fiber having extremely low solubility in water is used as a fine powder.
一方、穀物ファイバー、果実ファイバーのように、水溶性食物繊維と不溶性食物繊維からなる複合型食物繊維は、水に対して完全に溶解はしないものの、膨潤により多量の水分を保持することで増粘させることが可能である。
本発明の果実ファイバーは、このような複合型食物繊維である果実由来の食物繊維であり、具体的には、シトラスファイバー、アップルファイバー、そのほか柿、イチジク、パイナップル、アボガド、バナナ、ブドウ、梨、スイカ、いちご等のファイバーを挙げることができ、これら果実ファイバーは、単独でも２種以上を適宜組合せて用いてもよい。
On the other hand, composite dietary fiber composed of water-soluble dietary fiber and insoluble dietary fiber, such as grain fiber and fruit fiber, does not completely dissolve in water, but thickens by retaining a large amount of water by swelling. It is possible to make it.
The fruit fiber of the present invention is a dietary fiber derived from a fruit which is such a composite dietary fiber, and specifically, citrus fiber, apple fiber, persimmon, fig, pineapple, avocado, banana, grape, pear, etc. Fibers such as watermelon and strawberry can be mentioned, and these fruit fibers may be used alone or in combination of two or more.
これら果実ファイバーの中でも、保水性が特に高いことから、シトラスファイバー、アップルファイバーが好ましい。
シトラスファイバーとは、オレンジ、レモンあるいはライム等の柑橘類を圧搾後、絞り液からジュースを除き残渣物を得て、この残渣物を粉末化したもの、あるいはさらに高衝撃等の手段により細胞壁を破壊したものが含まれる。本発明に用いられるシトラスファイバーとしては、シトラスファイバー（ユウテック社製）、シトリ・ファイ１００ＦＧ（ファイバースター社製）、ヘルバセルＡＱプラス（ヘルバフード社製）等が好適に用いられる。
Among these fruit fibers, citrus fiber and apple fiber are preferable because they have particularly high water retention.
Citrus fiber is obtained by squeezing citrus fruits such as orange, lemon or lime, removing the juice from the squeezed solution to obtain a residue, and pulverizing the residue, or further destroying the cell wall by means such as high impact. Things are included. As the citrus fiber used in the present invention, citrus fiber (manufactured by Yutec), Citri-Phi 100FG (manufactured by Fiberstar), Helvasel AQ Plus (manufactured by Helvahood) and the like are preferably used.
シトラスファイバーは、他の複合型食物繊維と比較して保水力が高いという特徴があり、特に、ヘルバセルＡＱプラスは、オレンジなどの柑橘類（シトラスフルーツ）を圧搾後、絞り液からジュースを除き乾燥したピールを特殊粉砕して製造したもので、このシトラスファイバーは、原料フルーツ由来の細胞構造を保持してスポンジ状の多孔質の構造を有するため、吸水力が著しく向上して水との結合性が高まり、結果的に取り込まれた水の保水力を向上させる。具体的には、１ｇ当たりの保水量が２０ｍＬ以上という高い保水力を示し、他の複合型食物繊維より高い保水力を示す一般的なシトラスファイバーの１ｇ当たりの保水量である１０ｍＬ以下と比較しても、２倍以上の保水力がある。 Citrus fiber is characterized by its high water retention capacity compared to other complex dietary fibers. In particular, Helvasel AQ Plus is dried by removing juice from the juice after pressing citrus fruits such as oranges. Manufactured by specially crushing peel, this citrus fiber retains the cell structure derived from the raw fruit and has a sponge-like porous structure, so the water absorption capacity is significantly improved and the bondability with water is improved. It increases, and as a result, improves the water retention capacity of the taken-in water. Specifically, compared with the water retention capacity of 10 mL or less per gram of general citrus fiber, which shows a high water retention capacity of 20 mL or more per gram and higher water retention capacity than other composite dietary fibers. However, it has more than double the water retention capacity.
また、アップルファイバーは、リンゴ果実由来のパルプ（リンゴ果汁搾汁残渣、または果汁を含むパルプ）を乾燥、粉末化したものであり、シトラスファイバーと同様に、他の複合型食物繊維と比較して保水力が高いという特徴がある。本発明に用いられるアップルファイバーとしては、市販のアップルファイバーであればどれも好適に用いられる。 In addition, apple fiber is obtained by drying and pulverizing apple fruit-derived pulp (apple juice juice residue or pulp containing fruit juice), and like citrus fiber, it is compared with other composite dietary fibers. It is characterized by high water retention. As the apple fiber used in the present invention, any commercially available apple fiber is preferably used.
果実ファイバーとして特に保水力の高いシトラスファイバーであるヘルバセルＡＱプラスを用いる場合、調味液全体に対して０．０３〜２．０％（ｗ／ｗ）を配合することが好ましく、より好ましくは、０．０５〜１．５％（ｗ／ｗ）、さらに好ましくは０．１〜０．７％（ｗ／ｗ）を配合するとよい。０．０３％未満の場合、肉類等の食品素材への漬け込み用調味液の付量が少なくなり、から揚げにした際の衣のサクサク感が減少する。また、２．０％を超えると、調味液が素材に絡めづらくなり、食材への味の染み込みに時間がかかる。また、素材への漬け込み用調味液の付着量が過剰となり、から揚げの衣が硬くなったり、表面が焦げ付いたりすることにより、から揚げの味や食感が劣る。シトラスファイバーは、他の食物繊維と比較すると高価なため、２．０％を超えて漬け込み用調味液に配合することは、製品単価が高くなる等の問題がある。 When Helvasel AQ Plus, which is a citrus fiber having a particularly high water retention capacity, is used as the fruit fiber, it is preferable to add 0.03 to 2.0% (w / w) to the entire seasoning liquid, and more preferably 0. .05-1.5% (w / w), more preferably 0.1-0.7% (w / w) may be blended. If it is less than 0.03%, the amount of the seasoning liquid for pickling in food materials such as meat is reduced, and the crispness of the batter when fried is reduced. On the other hand, if it exceeds 2.0%, it becomes difficult for the seasoning liquid to get entangled with the material, and it takes time for the taste to soak into the food. In addition, the amount of the seasoning liquid for pickling on the material is excessive, and the fried chicken batter becomes hard or the surface is scorched, so that the taste and texture of the fried chicken are inferior. Since citrus fiber is more expensive than other dietary fibers, adding more than 2.0% to the seasoning liquid for pickling has problems such as an increase in the unit price of the product.
果実ファイバーとして、ヘルバセルＡＱプラス以外のシトラスファイバーやアップルファイバーの粉末を用いる場合、調味液全体に対する配合量は、０．０３〜２％（ｗ／ｗ）の範囲内で適宜調整する必要があるが、一般的には２％（ｗ／ｗ）を超えて配合すると、から揚げの衣が硬くなったり表面が焦げ付いたりする。 When citrus fiber or apple fiber powder other than Helvasel AQ Plus is used as the fruit fiber, the blending amount with respect to the entire seasoning liquid needs to be appropriately adjusted within the range of 0.03 to 2% (w / w). Generally, if it is blended in excess of 2% (w / w), the fried batter becomes hard and the surface becomes scorched.
また、本発明の漬け込み調味液の粘度は、２００〜１５００ｃｐであることが好ましく、３００〜９００ｃｐであることがより好ましい。１５００ｃｐを超えると、調味料が少量の場合に調味料が素材に均一にいきわたりにくい、あるいは、素材への味の染み込みに時間がかかり、一方、２００ｃｐ未満の場合、味の染み込みはよいものの素材への付着性が悪くなり、片栗粉等の衣の付着が十分でなく、から揚げの衣のサクサク感が不足する。 The viscosity of the pickled seasoning liquid of the present invention is preferably 200 to 1500 cp, more preferably 300 to 900 cp. If it exceeds 1500 cp, it is difficult for the seasoning to spread evenly to the material when the amount of seasoning is small, or it takes time for the taste to soak into the material. The adhesion of the batter becomes poor, the batter such as potato starch does not adhere sufficiently, and the crispy feeling of the fried chicken batter is insufficient.
本発明の肉等の食品素材を漬け込むための調味液において、特にシトラスファイバーやアップルファイバーを０．０３〜２．０％（ｗ／ｗ）の範囲で配合する際には、調味液の粘度を２００〜１５００ｃｐに調整すると、調味液が素材の表面によりよく付着するとともに、３分以下という短時間で素材へ味が染み込み、この漬け込んだ素材に衣をつけて揚げ調理すると、よりサクサクとした食感の衣を持つから揚げとなる。 In the seasoning liquid for pickling food materials such as meat of the present invention, especially when citrus fiber or apple fiber is blended in the range of 0.03 to 2.0% (w / w), the viscosity of the seasoning liquid is adjusted. When adjusted to 200-1500 cp, the seasoning liquid adheres better to the surface of the material, and the taste soaks into the material in a short time of 3 minutes or less. It is fried because it has a batter of feeling.
本発明における漬け込み用調味液は、畜肉、水産物を含む様々な食品素材に用いることができるが、鶏肉、豚肉、あるいは牛肉等の畜肉類をから揚げ調理する前に漬け込むための調味液として使用することが好適である。調味液の物性や風味を調整するために、調味液に様々な調味成分が配合されるが、本発明の漬け込み用調味液においては、漬け込み調味液としての粘度を適切な範囲に、好ましくは２００〜１５００ｃｐの範囲に調整されていれば、漬け込み用調味液に配合する調味液成分に特に限定はない。 The seasoning liquid for pickling in the present invention can be used for various food materials including livestock meat and marine products, but it is used as a seasoning liquid for pickling livestock meat such as chicken, pork, and beef before fried and cooked. Is preferable. In order to adjust the physical properties and flavor of the seasoning liquid, various seasoning components are blended in the seasoning liquid. In the seasoning liquid for pickling of the present invention, the viscosity of the pickling seasoning liquid is preferably within an appropriate range of 200. As long as it is adjusted in the range of ~ 1500 cp, there is no particular limitation on the seasoning liquid component to be blended in the seasoning liquid for pickling.
たとえば、砂糖、水あめ、甘草エキス等の甘味料類、醤油等の発酵調味料、みりん等の酒類調味料、昆布や鰹節等のだし類、畜肉類や魚介類や酵母等のエキス、塩、香辛料、味噌類等、一般的に調味液に配合される成分が使用できる。また、生あるいは加熱乾燥したたまねぎやにんにく等の香味野菜のエキス、ペースト、あるいはカットした粒状物等を配合することができる。 For example, sweeteners such as sugar, water candy and licorice extract, fermented seasonings such as soy sauce, liquor seasonings such as mirin, soup stock such as kelp and dried bonito, extracts such as livestock meat, seafood and yeast, salt and spices. , Miso, and other ingredients that are generally blended in seasoning liquids can be used. In addition, raw or heat-dried onions, garlic and other flavored vegetable extracts, pastes, cut granules and the like can be blended.
漬け込み用調味液に粘性を付与することは、食物繊維を調味液中に均等に分散するためにも必要である。液状調味料の粘度は、澱粉類あるいは増粘多糖類等を用いて付与することが一般的に行われている。本発明の漬け込み用調味液においても、とうもろこし、タピオカ、馬鈴薯等から由来する澱粉、及びそれらのアルファ化澱粉や加工澱粉から選ばれた１種又は２種以上の澱粉類、あるいはキサンタンガム、ウエランガム、グアガム、カラギーナン等の増粘多糖類等から選ばれた１種又は２種以上の増粘多糖類、さらには、澱粉類と増粘多糖類を組み合わせることで付与することができる。 It is also necessary to impart viscosity to the seasoning liquid for pickling in order to evenly disperse the dietary fiber in the seasoning liquid. The viscosity of the liquid seasoning is generally imparted using starches, thickening polysaccharides, or the like. Also in the seasoning liquid for pickling of the present invention, starches derived from corn, tapioca, horse bell 薯, etc., and one or more kinds of starches selected from their pregelatinized starches and processed starches, or xanthan gum, welan gum, guagam , One or more thickening polysaccharides selected from thickening polysaccharides such as carrageenan, and further, it can be imparted by combining starches and thickening polysaccharides.
肉等の食品素材を焼肉やから揚げ等に調理する際には、食品素材の味付けのために、下ごしらえ用の調理バッドに並べた食品素材や、調理・保存用ポリエチレン袋等に入れた食品素材に、漬け込み用調味液を絡めて静置して味を染み込ませた後、次の調理工程に進むことが一般的である。この場合、調理バッドや調理用袋内の全ての食品素材に、均一に調味液を付着させ味を染み込ませるためには、食品素材の重量に対する漬け込み用調味液の重量比が重要となる。本発明の漬け込み用調味液は、食品素材１部に対して漬け込み用調味液を重量比で０．０５部以上となるように漬け込むことができ、０．１部以上を用いて漬け込むことが好ましい。 When cooking food materials such as meat into roasted meat or fried meat, the food materials are arranged in a cooking pad for preparation or put in a polyethylene bag for cooking / storage to season the food materials. In general, the seasoning liquid for pickling is entwined and allowed to stand to soak in the taste, and then the process proceeds to the next cooking step. In this case, the weight ratio of the seasoning liquid for pickling to the weight of the food material is important in order to uniformly adhere the seasoning liquid to all the food materials in the cooking pad and the cooking bag and soak the taste. The seasoning liquid for pickling of the present invention can be pickled so that the weight ratio of the seasoning liquid for pickling is 0.05 parts or more with respect to 1 part of the food material, and it is preferable to pickle using 0.1 part or more. ..
食品素材に対して漬け込み用調味液を、０．２５部を超えて使用すると、廃棄となる漬け込み用調味液の量が多くなる等の理由から、漬け込み用調味液を、食品素材の重量に対して０．２５部以下で使用することが好ましい。
本発明の漬け込み用調味液は、濃縮された調味液として提供してもよい。濃縮された漬け込み用調味液を使用する場合は、水あるいはだし等で希釈して用いる。
If the amount of the seasoning liquid for pickling is used in excess of 0.25 parts for the food material, the amount of the seasoning liquid for pickling to be discarded increases. It is preferable to use it in an amount of 0.25 parts or less.
The seasoning liquid for pickling of the present invention may be provided as a concentrated seasoning liquid. When using a concentrated seasoning liquid for pickling, dilute it with water or soup stock.
以下、本発明を実施例に基づいて具体的に説明するが、本発明は、以下の実施例によって何ら限定されるものではない。また、実施例における「％」は全て「％（ｗ／ｗ）を意味する。 Hereinafter, the present invention will be specifically described based on examples, but the present invention is not limited to the following examples. Further, all "%" in the examples mean "% (w / w)".
＜漬け込み用調味液への果実ファイバーの配合量と粘度の検討＞
（漬け込み用調味液の調製）
下記表１に示す配合量で、市販の醤油、みりん、砂糖、食塩、水、を混合した後、シトラスファイバーまたはアップルファイバーとキサンタンガムをエスミールに分散して添加し、９０℃達温加熱後に冷却して、果実ファイバーの配合量が０．２５％の試験例１および試験例２の漬け込み用調味液を得た。シトラスファイバーとしてヘルバセルＡＱプラス（ヘルバフード社製）を、アップルファイバーとしてアップルファイバー（ヘルシーカンパニー株式会社製）を用いた。
<Examination of the amount and viscosity of fruit fiber mixed in the seasoning liquid for pickling>
(Preparation of seasoning liquid for pickling)
After mixing commercially available salty sauce, mirin, sugar, salt, and water in the blending amounts shown in Table 1 below, citrus fiber or apple fiber and xanthan gum are dispersed and added to Esmeal, and cooled after heating to 90 ° C. Then, the seasoning liquids for pickling of Test Example 1 and Test Example 2 in which the amount of fruit fiber blended was 0.25% were obtained. Helvacell AQ Plus (manufactured by Helva Food Co., Ltd.) was used as the citrus fiber, and Apple fiber (manufactured by Healthy Company Co., Ltd.) was used as the apple fiber.
（粘度の測定）
漬け込み用調味液の粘度は、東京計器社製Ｂ形粘度計を用いて、温度２５℃、ローターＮｏ．２を用いて回転数１２ｒｐｍで３０秒間回転させて計測した。
(Measurement of viscosity)
The viscosity of the seasoning liquid for pickling was determined by using a B-type viscometer manufactured by Tokyo Keiki Co., Ltd. at a temperature of 25 ° C. and a rotor No. It was measured by rotating it at a rotation speed of 12 rpm for 30 seconds using 2.
（漬け込み後の鶏肉への調味液の付着量と調味液の絡めやすさ、及び、から揚げにした際の鶏肉の味と衣のサクサク感に関する評価）
食品素材としては、鶏ムネ肉（以下、「鶏肉」という）を用いた。鶏肉２００ｇを５等分にカットし、ポリエチレン製の調理用保存袋に入れ、表１に示した漬け込み調味液を肉に対して１０％加えた。次いで、鶏肉を袋上から４〜５回揉んで机上に１０分間静置した後、調味液の絡めやすさを評価した。また、漬け込み後の鶏肉を調理用保存袋から取り出して、漬け込み後の鶏肉の重量を測定した。ついで、この漬け込み後の鶏肉に片栗粉をまぶした後、片栗粉をつけた漬け込み鶏肉の重量を測定した。片栗粉をつけた漬け込み鶏肉を１７０℃のサラダ油で５分間揚げた後、から揚げの重量を測定した。最後に、室温までから揚げの温度が低下した後、食して味の染み込み及び衣のサクサク感を評価した。
(Evaluation of the amount of seasoning liquid attached to chicken after pickling, the ease of entanglement of seasoning liquid, and the taste of chicken and the crispness of batter when fried)
As a food material, chicken breast meat (hereinafter referred to as “chicken”) was used. 200 g of chicken was cut into 5 equal parts, placed in a polyethylene cooking storage bag, and 10% of the pickled seasoning liquid shown in Table 1 was added to the meat. Next, the chicken was rubbed from the bag 4 to 5 times and allowed to stand on the desk for 10 minutes, and then the ease of entanglement of the seasoning liquid was evaluated. In addition, the pickled chicken was taken out from the cooking storage bag, and the weight of the pickled chicken was measured. Then, after sprinkling the pickled chicken with potato starch, the weight of the pickled chicken with the starch was measured. The pickled chicken with potato starch was fried in salad oil at 170 ° C. for 5 minutes, and then the weight of the fried chicken was measured. Finally, after the temperature of the fried chicken was lowered from room temperature, the taste was soaked into the food and the crispness of the batter was evaluated.
鶏肉への調味液の付着重量は、漬け込み後の鶏肉の重量と漬け込み前の重量との差から求めた。
官能評価としてから揚げへの味の染み込みは、衣を除去した後、鶏肉を食して、鶏肉の味しか感じられない場合を×、漬け込み液の味をわずかに感じられる場合を△、十分に味が染みている場合を○とし、特に好ましく調味液の味を有する場合を◎とした。
衣のサクサク感については、比較例と差が感じられない場合は×、比較例よりもサクサク感に改善が見られる場合は△、比較例よりも明確にサクサク感が感じられる場合を○とし、特に好ましい場合を◎とした。
総合的な評価は、すべての評価項目が○の場合を○、ひとつでも△がある場合を△、ひとつでも×がある場合を×とし、特に好ましいとの評価（◎）が２個以上である場合◎とした。
The weight of the seasoning liquid attached to the chicken was determined from the difference between the weight of the chicken after pickling and the weight before pickling.
As a sensory evaluation, the taste is soaked into the fried chicken when you eat chicken after removing the clothes and you can only feel the taste of chicken ×, when you can feel the taste of the pickling liquid slightly △, it tastes enough The case where the chicken was stained was marked with ◯, and the case where it had a particularly preferable taste of the seasoning liquid was marked with ⊚.
Regarding the crispness of the batter, if there is no difference from the comparative example, it is marked as ×, if the crispy feeling is improved compared to the comparative example, it is marked as △, and if it is clearly felt as crispy than the comparative example, it is marked as ○. A particularly preferable case was marked with ⊚.
In the overall evaluation, when all the evaluation items are ○, it is evaluated as ○, when there is at least one △, it is evaluated as △, when there is at least one ×, it is evaluated as ×, and there are two or more evaluations (◎) that are particularly preferable. Case ◎.
（漬け込み用調味液の粘度および各評価項目の結果）
下記の表２に、表１の果実ファイバーを配合していない調味液（比較例１）、シトラスファイバー（試験例１）、またはアップルファイバー（試験例２）を配合した調味液のそれぞれの漬け込み前の粘度、および、漬け込み後または調理後の鶏肉の各評価項目の結果を示す。
(Viscosity of seasoning liquid for pickling and results of each evaluation item)
Table 2 below shows the seasoning liquid containing the fruit fiber of Table 1 (Comparative Example 1), the citrus fiber (Test Example 1), or the seasoning liquid containing the apple fiber (Test Example 2) before each immersion. The viscosity of the chicken and the results of each evaluation item of chicken after pickling or cooking are shown.
表２に示すように、果実ファイバーを配合した漬け込み用調味液に１０分間漬け込むことで、鶏肉の表面に付着するとともに鶏肉への味の染み込みもよく、漬け込んだ鶏肉に片栗粉で衣をつけ、揚げると、衣がサクサクとした食感となることがわかった。一方、果実ファイバーを配合していない調味液は、鶏肉の表面に付着するものの、味は染み込んでおらず、またから揚げ後の衣のサクサク感もなかった。 As shown in Table 2, by soaking in a seasoning liquid for pickling containing fruit fiber for 10 minutes, it adheres to the surface of the chicken and the taste is well absorbed into the chicken. It turned out that the batter had a crispy texture. On the other hand, although the seasoning liquid containing no fruit fiber adhered to the surface of the chicken, the taste was not soaked in and the batter was not crispy after being fried.
（漬け込み用調味液の果実ファイバーの配合量と粘度の検討）
上記表１に示す配合量で、市販の醤油、みりん、砂糖、食塩、水、を混合した後、それぞれの配合量のシトラスファイバーをキサンタンガムとエスミールに分散して添加し、９０℃達温加熱後冷却して、表３に示すシトラスファイバーの配合量が異なる試験例１〜試験例９の漬け込み用調味液を得、その粘度を測定した。シトラスファイバーとしてヘルバセルＡＱプラス（ヘルバフード社製）を用いた。
(Examination of the amount and viscosity of fruit fiber in the seasoning liquid for pickling)
After mixing commercially available salty sauce, mirin, sugar, salt, and water with the blending amounts shown in Table 1 above, the citrus fibers of each blending amount are dispersed and added to xanthan gum and esmeal, and after heating to 90 ° C. After cooling, the seasonings for pickling of Test Examples 1 to 9 having different amounts of citrus fibers shown in Table 3 were obtained, and their viscosities were measured. Helvasel AQ Plus (manufactured by Helva Foods) was used as the citrus fiber.
次に、表３に示す各シトラスファイバー配合量の漬け込み用調味液に鶏肉を１０分間漬け込んだ。シトラスファイバーを０．０３〜２．０％（ｗ／ｗ）配合した漬け込み用調味液を用いた場合、調味液が鶏肉の表面に短時間で付着するとともに鶏肉への味の染み込みもよかった。さらに、漬け込んだ鶏肉に片栗粉で衣をつけ、揚げると、シトラスファイバーが０．０３％以上で１．０％（ｗ／ｗ）未満である場合、衣がサクサクとした食感となった。特に、漬け込み用調味液にシトラスファイバーを、０．１〜０．７％（ｗ／ｗ）配合することで、顕著な効果を示すことがわかった。 Next, the chicken was soaked in the seasoning liquid for pickling in each citrus fiber blending amount shown in Table 3 for 10 minutes. When a seasoning liquid for pickling containing 0.03 to 2.0% (w / w) of citrus fiber was used, the seasoning liquid adhered to the surface of the chicken in a short time and the taste was well absorbed into the chicken. Further, when the pickled chicken was battered with potato starch and fried, when the citrus fiber was 0.03% or more and less than 1.0% (w / w), the batter had a crispy texture. In particular, it was found that a remarkable effect was exhibited by blending 0.1 to 0.7% (w / w) of citrus fiber in the seasoning liquid for pickling.
また、粘度を２００ｃｐから１５００ｃｐに調整した場合、５分以上漬け込むことで鶏肉の表面に、漬け込み用調味液が付着するとともに鶏肉への味の染み込みもよかった。また、粘度が２００ｃｐから１５００ｃｐの範囲にすると、調味液を素材に絡めやすく、衣の付着性もよく、揚げたから揚げの衣がサクサクとした食感となることがわかった。しかし、漬け込み用調味液の粘度が１５００ｃｐを超えると、調味液を素材に均一に絡めづらくなるとともに、味の浸み込みに時間がかかり、好ましくないことがわかった。さらに漬け込み用調味液の粘度が２００ｃｐ未満の場合は、鶏肉への片栗粉の付着も悪く、から揚げの衣が薄くサクサクとした食感とはならなかった。
なお、粘度を３００ｃｐから９００ｃｐとすることで、鶏肉への付着性や味の染み込みがさらによくなるとともに、衣のサクサク感がより好ましくなることがわかった。
Further, when the viscosity was adjusted from 200 cp to 1500 cp, the seasoning liquid for pickling adhered to the surface of the chicken by soaking for 5 minutes or more, and the taste was well absorbed into the chicken. Further, it was found that when the viscosity was in the range of 200 cp to 1500 cp, the seasoning liquid was easily entangled with the material, the batter had good adhesion, and the fried batter had a crispy texture. However, when the viscosity of the seasoning liquid for pickling exceeds 1500 cp, it is difficult to uniformly entangle the seasoning liquid with the material, and it takes time for the taste to soak into the material, which is not preferable. Further, when the viscosity of the seasoning liquid for pickling was less than 200 cp, the adhesion of potato starch to the chicken was poor, and the fried chicken batter did not have a thin and crispy texture.
It was found that when the viscosity was changed from 300 cp to 900 cp, the adhesion to the chicken and the permeation of the taste were further improved, and the crispy feeling of the batter became more preferable.
＜生の鶏肉に対する漬け込み用調味液の使用量及び漬け込み時間の各評価項目への影響＞
食品素材として鶏ムネ肉を用いた。鶏肉２００ｇを５等分にカットし、ポリエチレン製の調理用保存袋に入れ、試験例４の漬け込み用調味液を用いて試験を行った。生の鶏肉に対する漬け込み用調味液の使用量に関しては、生の鶏肉の重量１部に対して漬け込み用調味液を０．０５〜０．２５部となるように加えた。また、漬け込み時間は、２〜６０分とした。生の鶏肉に漬け込み用調味液を加えてから、鶏肉を袋上から４〜５回揉んで机上に１０分間静置した後、調味液の絡めやすさを評価した。また、漬け込み後の鶏肉を調理用保存袋から取り出して、漬け込み後の鶏肉の重量を測定した。ついで、この漬け込み後の鶏肉に片栗粉をまぶした後、片栗粉をつけた漬け込み後の鶏肉の重量を測定した。さらに、片栗粉をつけた漬け込み鶏肉を１７０℃のサラダ油で５分間揚げた後、から揚げの重量を測定した。最後に、室温までから揚げの温度が低下した後、食して味の染み込み及び衣のサクサク感を評価した。
<Effect of the amount of seasoning liquid used for pickling on raw chicken and the pickling time on each evaluation item>
Chicken breast meat was used as a food material. 200 g of chicken was cut into 5 equal parts, placed in a polyethylene cooking storage bag, and tested using the seasoning liquid for pickling of Test Example 4. Regarding the amount of the pickling seasoning liquid used for the raw chicken, the pickling seasoning liquid was added so as to be 0.05 to 0.25 parts with respect to 1 part by weight of the raw chicken. The soaking time was 2 to 60 minutes. After adding the seasoning liquid for pickling to the raw chicken, the chicken was rubbed 4 to 5 times from the bag and allowed to stand on the desk for 10 minutes, and then the ease of entanglement of the seasoning liquid was evaluated. In addition, the pickled chicken was taken out from the cooking storage bag, and the weight of the pickled chicken was measured. Then, after sprinkling the pickled chicken with potato starch, the weight of the pickled chicken with the starch was measured. Further, the pickled chicken with potato starch was fried in salad oil at 170 ° C. for 5 minutes, and then the weight of the fried chicken was measured. Finally, after the temperature of the fried chicken was lowered from room temperature, the taste was soaked into the food and the crispness of the batter was evaluated.
結果を表４に示す。鶏生肉１部に対して本発明の漬け込み用調味液を０．０５部以上用いた場合、調味液を鶏肉にからめやすく、また、鶏肉と漬け込み用調味液との漬け込み時間が５分以上であれば、鶏肉への調味液の付着性や味の染み込みがよく、揚げ調理するとから揚げの衣がサクサクとなることがわかった。 The results are shown in Table 4. When 0.05 parts or more of the seasoning liquid for pickling of the present invention is used for 1 part of raw chicken meat, the seasoning liquid is easily entangled with chicken meat, and the pickling time between chicken meat and the seasoning liquid for pickling is 5 minutes or more. For example, it was found that the seasoning liquid adhered well to the chicken and the taste was well absorbed, and the fried chicken became crispy after being fried.
本発明は、から揚げ等の調理のために肉類等の食品素材に下味を付ける際に、もみ込みや長時間漬け込むことなく簡便、短時間にでき、味の染み込みがよく、しかも、加熱調理後は衣がサクサクとした食感のおいしいから揚げとなる漬け込み用調味液である。
そして、本発明の漬け込み用調味液によれば、少量で簡単に食品素材を下ごしらえできるため、家庭用または業務用としてコストを低く抑えるとともに、廃棄調味料の低減や調理の簡便さを達成できる。
According to the present invention, when seasoning food materials such as meat for cooking such as fried chicken, it can be done easily and in a short time without being rubbed or soaked for a long time, and the taste is well absorbed, and after cooking. Is a seasoning liquid for pickling that is fried because the batter is crispy and has a delicious texture.
According to the seasoning liquid for pickling of the present invention, the food material can be easily prepared in a small amount, so that the cost can be kept low for home or business use, the amount of waste seasoning can be reduced, and the convenience of cooking can be achieved.
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