JPH0451866A - Aqueous condiment - Google Patents
Aqueous condimentInfo
- Publication number
- JPH0451866A JPH0451866A JP2160482A JP16048290A JPH0451866A JP H0451866 A JPH0451866 A JP H0451866A JP 2160482 A JP2160482 A JP 2160482A JP 16048290 A JP16048290 A JP 16048290A JP H0451866 A JPH0451866 A JP H0451866A
- Authority
- JP
- Japan
- Prior art keywords
- phospholipid
- seasoning
- weight
- aqueous
- oil
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013409 condiments Nutrition 0.000 title abstract 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 73
- 150000003904 phospholipids Chemical class 0.000 claims abstract description 43
- 125000004433 nitrogen atom Chemical group N* 0.000 claims abstract description 17
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 12
- 239000004615 ingredient Substances 0.000 claims description 8
- 238000010411 cooking Methods 0.000 abstract description 22
- 235000013305 food Nutrition 0.000 abstract description 21
- 238000010828 elution Methods 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 8
- 238000002156 mixing Methods 0.000 abstract description 7
- 239000003921 oil Substances 0.000 description 41
- 235000019198 oils Nutrition 0.000 description 41
- 235000015067 sauces Nutrition 0.000 description 36
- 239000003925 fat Substances 0.000 description 31
- 235000019197 fats Nutrition 0.000 description 31
- 239000000203 mixture Substances 0.000 description 20
- 235000012149 noodles Nutrition 0.000 description 15
- JZNWSCPGTDBMEW-UHFFFAOYSA-N Glycerophosphorylethanolamin Natural products NCCOP(O)(=O)OCC(O)CO JZNWSCPGTDBMEW-UHFFFAOYSA-N 0.000 description 13
- 150000008104 phosphatidylethanolamines Chemical class 0.000 description 13
- PORPENFLTBBHSG-MGBGTMOVSA-N 1,2-dihexadecanoyl-sn-glycerol-3-phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(O)=O)OC(=O)CCCCCCCCCCCCCCC PORPENFLTBBHSG-MGBGTMOVSA-N 0.000 description 12
- 239000004278 EU approved seasoning Substances 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 12
- AWUCVROLDVIAJX-UHFFFAOYSA-N alpha-glycerophosphate Natural products OCC(O)COP(O)(O)=O AWUCVROLDVIAJX-UHFFFAOYSA-N 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 235000013372 meat Nutrition 0.000 description 11
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 10
- 239000000787 lecithin Substances 0.000 description 10
- 235000010445 lecithin Nutrition 0.000 description 10
- 229940067606 lecithin Drugs 0.000 description 10
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 10
- XGRLSUFHELJJAB-JGSYTFBMSA-M sodium;[(2r)-2-hydroxy-3-[(z)-octadec-9-enoyl]oxypropyl] hydrogen phosphate Chemical compound [Na+].CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@@H](O)COP(O)([O-])=O XGRLSUFHELJJAB-JGSYTFBMSA-M 0.000 description 10
- 239000002585 base Substances 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 8
- 150000004665 fatty acids Chemical class 0.000 description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N glycerol group Chemical group OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 8
- 235000014593 oils and fats Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 7
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 7
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 6
- 235000014113 dietary fatty acids Nutrition 0.000 description 6
- 229930195729 fatty acid Natural products 0.000 description 6
- 239000000194 fatty acid Substances 0.000 description 6
- 125000005456 glyceride group Chemical group 0.000 description 6
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 5
- 108090001060 Lipase Proteins 0.000 description 5
- 102000004882 Lipase Human genes 0.000 description 5
- 239000004367 Lipase Substances 0.000 description 5
- -1 PG) Chemical class 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 5
- 235000019421 lipase Nutrition 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 150000004671 saturated fatty acids Chemical class 0.000 description 5
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 5
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 4
- 125000004432 carbon atom Chemical group C* 0.000 description 4
- 239000003054 catalyst Substances 0.000 description 4
- 235000011187 glycerol Nutrition 0.000 description 4
- 150000002632 lipids Chemical class 0.000 description 4
- 150000003905 phosphatidylinositols Chemical class 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 235000003441 saturated fatty acids Nutrition 0.000 description 4
- 229940083466 soybean lecithin Drugs 0.000 description 4
- 239000003760 tallow Substances 0.000 description 4
- 102000011420 Phospholipase D Human genes 0.000 description 3
- 108090000553 Phospholipase D Proteins 0.000 description 3
- 235000019484 Rapeseed oil Nutrition 0.000 description 3
- 244000273928 Zingiber officinale Species 0.000 description 3
- 235000006886 Zingiber officinale Nutrition 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 3
- 235000013330 chicken meat Nutrition 0.000 description 3
- 239000000470 constituent Substances 0.000 description 3
- 235000005687 corn oil Nutrition 0.000 description 3
- 239000002285 corn oil Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000008397 ginger Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 229920006395 saturated elastomer Polymers 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000003549 soybean oil Substances 0.000 description 3
- 235000012424 soybean oil Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 150000003626 triacylglycerols Chemical class 0.000 description 3
- 239000001993 wax Substances 0.000 description 3
- TZCPCKNHXULUIY-RGULYWFUSA-N 1,2-distearoyl-sn-glycero-3-phosphoserine Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC[C@H](COP(O)(=O)OC[C@H](N)C(O)=O)OC(=O)CCCCCCCCCCCCCCCCC TZCPCKNHXULUIY-RGULYWFUSA-N 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- ZWZWYGMENQVNFU-UHFFFAOYSA-N Glycerophosphorylserin Natural products OC(=O)C(N)COP(O)(=O)OCC(O)CO ZWZWYGMENQVNFU-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000019482 Palm oil Nutrition 0.000 description 2
- 235000019485 Safflower oil Nutrition 0.000 description 2
- 235000019486 Sunflower oil Nutrition 0.000 description 2
- 229910052783 alkali metal Inorganic materials 0.000 description 2
- 235000012343 cottonseed oil Nutrition 0.000 description 2
- 239000002385 cottonseed oil Substances 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 235000021323 fish oil Nutrition 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000000199 molecular distillation Methods 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 235000015927 pasta Nutrition 0.000 description 2
- 159000000001 potassium salts Chemical class 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000005713 safflower oil Nutrition 0.000 description 2
- 239000003813 safflower oil Substances 0.000 description 2
- 239000008159 sesame oil Substances 0.000 description 2
- 235000011803 sesame oil Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 239000002600 sunflower oil Substances 0.000 description 2
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- JQWAHKMIYCERGA-UHFFFAOYSA-N (2-nonanoyloxy-3-octadeca-9,12-dienoyloxypropoxy)-[2-(trimethylazaniumyl)ethyl]phosphinate Chemical compound CCCCCCCCC(=O)OC(COP([O-])(=O)CC[N+](C)(C)C)COC(=O)CCCCCCCC=CCC=CCCCCC JQWAHKMIYCERGA-UHFFFAOYSA-N 0.000 description 1
- PZNPLUBHRSSFHT-RRHRGVEJSA-N 1-hexadecanoyl-2-octadecanoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCCCC(=O)O[C@@H](COP([O-])(=O)OCC[N+](C)(C)C)COC(=O)CCCCCCCCCCCCCCC PZNPLUBHRSSFHT-RRHRGVEJSA-N 0.000 description 1
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000020551 Helianthus annuus Species 0.000 description 1
- 235000003222 Helianthus annuus Nutrition 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 108010048733 Lipozyme Proteins 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 102100037611 Lysophospholipase Human genes 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- 102000015439 Phospholipases Human genes 0.000 description 1
- 108010064785 Phospholipases Proteins 0.000 description 1
- 108010058864 Phospholipases A2 Proteins 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 102000014384 Type C Phospholipases Human genes 0.000 description 1
- 108010079194 Type C Phospholipases Proteins 0.000 description 1
- ATBOMIWRCZXYSZ-XZBBILGWSA-N [1-[2,3-dihydroxypropoxy(hydroxy)phosphoryl]oxy-3-hexadecanoyloxypropan-2-yl] (9e,12e)-octadeca-9,12-dienoate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(COP(O)(=O)OCC(O)CO)OC(=O)CCCCCCC\C=C\C\C=C\CCCCC ATBOMIWRCZXYSZ-XZBBILGWSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001340 alkali metals Chemical class 0.000 description 1
- 229910052784 alkaline earth metal Inorganic materials 0.000 description 1
- AZDRQVAHHNSJOQ-UHFFFAOYSA-N alumane Chemical class [AlH3] AZDRQVAHHNSJOQ-UHFFFAOYSA-N 0.000 description 1
- 150000003863 ammonium salts Chemical class 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000005194 fractionation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- FCCDDURTIIUXBY-UHFFFAOYSA-N lipoamide Chemical compound NC(=O)CCCCC1CCSS1 FCCDDURTIIUXBY-UHFFFAOYSA-N 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 159000000003 magnesium salts Chemical class 0.000 description 1
- 235000010746 mayonnaise Nutrition 0.000 description 1
- 239000008268 mayonnaise Substances 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000021243 milk fat Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 150000003016 phosphoric acids Chemical class 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000008347 soybean phospholipid Substances 0.000 description 1
- 238000004544 sputter deposition Methods 0.000 description 1
- 235000019583 umami taste Nutrition 0.000 description 1
- 210000000689 upper leg Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は、−数的に「たれ、ソース類」と呼ばれている
水性調味料の改良に関する。更に詳しくは、本発明は、
特に焼き物、あるいは炒め物の料理の調理に好適に利用
できる水性調味料に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to the improvement of aqueous seasonings, numerically referred to as "sauces". More specifically, the present invention includes:
In particular, it relates to an aqueous seasoning that can be suitably used for cooking grilled or stir-fried dishes.
［従来の技術および発明が解決しようとする課題］
従来から、未調理野菜類の調味用に、食用油脂を主成分
とするドレッシング、マヨネーズなどの油性調味料が用
いられている。また、最近では、水を主媒体として、こ
れに食用油脂および他の調味成分を溶解・分散してなる
ドレッシングも用いられている。これらの用途には、一
般に、大豆油、菜種油、綿実油、サフラワー油、オリー
ブ油、コーン油、パーム油、米油、ひまわり油、胡麻油
等の植物油が用いられる。[Prior Art and Problems to be Solved by the Invention] Conventionally, oil-based seasonings such as dressings and mayonnaise containing edible oils and fats as a main component have been used for seasoning uncooked vegetables. Recently, dressings have also been used in which edible fats and oils and other seasoning ingredients are dissolved and dispersed in water as the main medium. Vegetable oils such as soybean oil, rapeseed oil, cottonseed oil, safflower oil, olive oil, corn oil, palm oil, rice oil, sunflower oil, and sesame oil are generally used for these applications.
方、食用油脂は、揚げもの、焼きもの、炒めものなどの
加熱調理用としても利用されている。On the other hand, edible fats and oils are also used for cooking, such as frying, grilling, and stir-frying.
これらの目的には、上記のような植物油のほかに、ラー
ド、牛脂、魚油などの動物油も用いられ、その用途に応
じて適宜調合したものが利用されてる。In addition to the above-mentioned vegetable oils, animal oils such as lard, beef tallow, and fish oil are also used for these purposes, and are mixed appropriately depending on the purpose.
上記油脂は油脂原料の違いによりその構成脂肪酸は種々
異なるが、いずれも脂肪酸残基がグリセリンにエステル
結合した、いわゆるトリグリセリドを主成分とするもの
である。The constituent fatty acids of the above-mentioned fats and oils vary depending on the source of the fat and oil, but all of them are mainly composed of so-called triglycerides in which fatty acid residues are ester-bonded to glycerin.
一般に、油脂は、加熱調理、特に焼き物、炒め物に用い
た場合、食材（調理対象の食料品）の焦げ付きを防止す
るとともに、食材の調理器具への付着も防止する機能を
有しており、また食材自体にはおいしさを与え、その外
観を良好に整えるなどの機能をも有している。上記油脂
を使用するに際して、レシチン（天然レシチン／リン脂
質混合物）を併用することにより、加熱調理時の食材の
調理器具への付着防止（離型）等がさらに改良され、ま
た、油ハネ（スパッタリング）が抑制されることも知ら
れている。In general, when fats and oils are used for cooking, especially for grilling and stir-frying, they have the function of preventing food items (food items to be cooked) from burning and also preventing food items from sticking to cooking utensils. It also has functions such as imparting deliciousness to the food itself and improving its appearance. By using lecithin (natural lecithin/phospholipid mixture) when using the above oils and fats, the prevention of food adhesion to cooking utensils (mold release) during cooking is further improved. ) is also known to be suppressed.
しかし、最近になって、天然レシチンを含む油脂は比較
的不安定であって、特に加熱によって、褐変したり、異
臭を発生させる、さらには食材の本来の風味を低下させ
るなどの開運があることが確認されており、例えば、特
開平２−２７９４３号公報に記載されているような、上
記の離型促進効果、スパッタリング抑制効果と共に、上
記の問題に関する改良を狙った酵素処理レシチン等を含
む油脂も提案されている。However, it has recently been discovered that oils and fats containing natural lecithin are relatively unstable, and can turn brown, produce off-flavors, and even reduce the original flavor of foodstuffs, especially when heated. For example, as described in JP-A-2-27943, oils and fats containing enzyme-treated lecithin and the like aim to improve the above-mentioned problems in addition to the above-mentioned mold release promoting effect and sputtering suppressing effect. has also been proposed.
最近の「食」に対する高級化、あるいは多様化傾向によ
り、焼き物、炒め物の加熱調理を行なう場合に、種々の
材料（油脂および他の調味成分）を用いて調製した、「
たわ」、「ソース」を使用して、調理対象となる資材に
様々な味付を行なうことが一般的となってきている。し
かし、このようなたれ・ソース類を用いて加熱調理を行
なった場合には、油脂のみを使用して調理する場合に比
較して焦げ付きがひどく、調理が難しくなったり、また
、かえって食材の持つ本来の風味も失われてしまう場合
がある。例えば、肉あるいは魚類等の焼きもの調理を行
なう場合には、各種のたれに漬は込んでから焼いたり、
また焼きそばを作ったりする際には各種のソースを加え
て焼くことが行なわれているが、焼いている内に肉汁が
溶出したり、型くずれを起したり、また焼きそばの場合
には調理器具に麺がこびりつき易く、また麺同志がくっ
つきやすく、調理がしにくかったり、食しにくくなるも
のであフだ。Due to the recent trend toward luxury and diversification of "food," when cooking grilled and stir-fried foods, foods prepared using various ingredients (fats and oils and other seasoning ingredients) are becoming more popular.
It has become common to use ``tawa'' and ``sauce'' to add various flavors to ingredients for cooking. However, when cooking with such sauces, the food may burn more severely than when cooking with only fats and oils, making cooking more difficult, and may even reduce the longevity of the food. The original flavor may also be lost. For example, when cooking grilled meat or fish, marinate it in various sauces before grilling.
In addition, when making yakisoba, various sauces are added and grilled, but the meat juices may leak out or lose its shape during cooking, and when making yakisoba, the cooking utensils may be damaged. The noodles tend to stick, and the noodles tend to stick together, making them difficult to cook and difficult to eat.
従フて、食材の旨み成分の溶出を抑え、焦げつかずに焼
きもの、炒めものなどの調理ができる水性調味料が望ま
れている。Therefore, there is a need for an aqueous seasoning that suppresses the elution of flavor components from foodstuffs and allows cooking of grilled and stir-fried foods without burning the food.
［課題を解決するための手段］
本発明は、調味成分と、窒素原子を含有しないリン脂質
の重量が窒素原子を含有するリン脂質の重量に対して重
量比１．０以上であるリン脂質を含む、一般に「たれ」
、「ソース」などと呼ばれる水性調味料にある。本発明
にいうリン脂質とはリン脂質混合物を意味する゛。[Means for Solving the Problems] The present invention uses a seasoning ingredient and a phospholipid in which the weight ratio of the phospholipid not containing a nitrogen atom to the weight of the phospholipid containing a nitrogen atom is 1.0 or more. Including, generally "sauce"
, found in water-based seasonings called ``sauces.'' The term phospholipid used in the present invention refers to a phospholipid mixture.
本発明の水性調味料は、通常、上記リン脂質が全体量に
対して０．０１重量％以上含まれるように、好ましくは
０．１重量％含まれるように、ただし、好ましくは５．
０重量％以下となるような量にて、添加混合される。The aqueous seasoning of the present invention usually contains the above-mentioned phospholipids in an amount of 0.01% by weight or more, preferably 0.1% by weight based on the total amount, but preferably 5.0% by weight or more, preferably 0.1% by weight.
It is added and mixed in such an amount that it becomes 0% by weight or less.
上記リン脂質としては、窒素原子を含有しないリン脂質
の重量が窒素原子を含有するリン脂質の重量に対して重
量比３．０以上のものが好ましい。The above-mentioned phospholipid is preferably one in which the weight ratio of the phospholipid not containing a nitrogen atom to the weight of the phospholipid containing a nitrogen atom is 3.0 or more.
本発明に従う上記の水性調味料は、更に、全体量に対し
て０．１重量％以上のジグリセリドを含むごとが望まし
い。また、このジグリセリドの添加量は、全体量に対し
て１重量％以上、３０重量％以下であることが特に好ま
しい。It is desirable that the above aqueous seasoning according to the present invention further contains diglyceride in an amount of 0.1% by weight or more based on the total amount. Moreover, it is particularly preferable that the amount of diglyceride added is 1% by weight or more and 30% by weight or less based on the total amount.
あるいは、本発明によれば、調味成分を有する水性調味
料は、単に全体量に対して０．１重量％以上（好ましく
は、１重量％以上）のジグリセリドを調味成分とともに
含むものであってもよい。Alternatively, according to the present invention, an aqueous seasoning having a seasoning component may simply contain 0.1% by weight or more (preferably 1% by weight or more) of diglyceride with respect to the total amount of the seasoning component. good.
なお、本発明の水性調味料は、通常はその中に通常の油
脂成分を含むものであるが、調味対象の食料品が、肉、
魚、油脂にて加工済みの食料品などのような油脂を含む
食料品である場合には、水性調味料はその中に油脂成分
を含まなくてもよい。すなわち、本発明の水性調味料は
、主液体媒体として水を用いるものであり、液体媒体と
して液状油脂成分が混合されていてもよいが、本発明の
水性調味料は、水もしくは水溶液が連続相となるもので
あり、油脂成分の混合量は、その油脂成分が連続相を形
成しないとの条件により規定される。通常、油脂成分の
混合量は、水に対して５０重量％以内であり、さらに−
数的には、水に対して３０重量％以内である。Note that the aqueous seasoning of the present invention usually contains normal oil and fat components therein, but when the food product to be seasoned is meat,
In the case of food products containing fats and oils, such as fish and foodstuffs processed with fats and oils, the aqueous seasoning does not need to contain fat and oil components therein. That is, the aqueous seasoning of the present invention uses water as the main liquid medium, and a liquid fat component may be mixed as the liquid medium, but the aqueous seasoning of the present invention uses water or an aqueous solution as the continuous phase. The mixing amount of the oil and fat components is determined by the condition that the oil and fat components do not form a continuous phase. Usually, the amount of oil and fat components mixed is within 50% by weight based on water, and -
Numerically, it is within 30% by weight based on water.
［発明の詳細な記述］
本発明に従う水性調味料は、調味成分と、窒素原子を含
有しないリン脂質の重量が窒素原子を含有するリン脂質
の重量に対して重量比１．０以上であるリン脂質とを含
む態様（第一の態様）、また調味成分と、ジグリセリド
を含む態様（第二の態様）の二つの態様がある。第一の
態様の調味料には、前述のように、更にジグリセリドが
含まれていることが好ましい。[Detailed Description of the Invention] The aqueous seasoning according to the present invention comprises a seasoning ingredient and a phospholipid in which the weight ratio of the phospholipid not containing a nitrogen atom to the weight of the phospholipid containing a nitrogen atom is 1.0 or more. There are two embodiments: an embodiment containing lipid (first embodiment), and an embodiment containing seasoning components and diglyceride (second embodiment). As mentioned above, the seasoning of the first aspect preferably further contains diglyceride.
本発明に従う水性調味料を使用して所期の効果を得るた
めには、通常は、加熱調理に際して、本発明の構成成分
である油Ｎ（リン脂質あるいはジグリセリド）以外の油
脂成分が適当量存在していることが前提となる。従って
、調理される食材自体に油脂が含まれている場合には、
調味料には油脂成分が含まれていなくてもよい。一方、
調理される食材自体に油脂が含まれていない場合には、
調味成分には油脂成分が含まれていることが必要である
。In order to obtain the desired effect using the aqueous seasoning according to the present invention, an appropriate amount of oil and fat components other than Oil N (phospholipid or diglyceride), which is a constituent of the present invention, is usually present during cooking. It is assumed that you have done so. Therefore, if the food to be cooked itself contains fats and oils,
The seasoning does not need to contain oil or fat components. on the other hand,
If the food being cooked itself does not contain fat or oil,
It is necessary that the seasoning component contains an oil and fat component.
本発明の水性調味料に用いる調味成分は、通常、水性の
、すなわち、水を主媒体とする調味基材として水性調味
料に導入される。The seasoning components used in the aqueous seasoning of the present invention are usually introduced into the aqueous seasoning as an aqueous, that is, a seasoning base material having water as the main medium.
ここで、調味基材とは、ベースとなる食材に様々な味を
付けるために調製された、水性の連続相からなる基本調
味料を意味する。このような基本調味料は適宜資材に応
じ、所望の味となるように調製することができる、また
市販されている既記合物も使用できる。基本の調味料と
しては、つけだれ・ソース、漬は込みだれ・ソース、あ
るいはごはん、麺類、パスタ等を味付するソースなど様
々なものがある。つけだれ・ソースの例としては、すり
ごまだれ、にんにくだれ、辛味噌だわ、各種照り焼き用
たれ、魚の塩焼き用たれ、和風薬味たれ、ワインソース
、バターソース、バーベキュウソースなどがある。また
漬は込みだれの例としては、しようが焼き用たれ、カル
ビ焼きたれ、ジンギスカン用たれなどがある。さらに麺
類、パスタ用のソースの例としては、それぞれ焼きそば
用ソース、スパゲツティ用ソースがある。Here, the seasoning base means a basic seasoning consisting of an aqueous continuous phase prepared to impart various flavors to the base food material. Such basic seasonings can be prepared to give the desired taste depending on the materials used, and commercially available compounds can also be used. There are a variety of basic seasonings, including dipping sauces/sauces, pickled sauces/sauces, and sauces for seasoning rice, noodles, pasta, etc. Examples of dipping sauces include ground sesame sauce, garlic sauce, spicy miso sauce, various types of teriyaki sauce, salt-grilled fish sauce, Japanese seasoning sauce, wine sauce, butter sauce, and barbecue sauce. Examples of pickled sauce include sauce for grilled ginger, sauce for grilled short ribs, and sauce for Genghis Khan. Furthermore, examples of sauces for noodles and pasta include sauce for fried noodles and sauce for spaghetti, respectively.
次に、本発明の第一の態様がら順に説明する。Next, the first aspect of the present invention will be explained in order.
本発明の水性調味料に加えられているリン脂質は、窒素
原子を含有しないリン脂質の重量が窒素原子を含有する
リン脂質の重量に対して重量比１．０以上のものである
。上記重量比は３．０以上であることが好ましい。The phospholipid added to the aqueous seasoning of the present invention is one in which the weight ratio of the phospholipid not containing a nitrogen atom to the weight of the phospholipid containing a nitrogen atom is 1.0 or more. The weight ratio is preferably 3.0 or more.
通常のリン脂質は、ホスファチジルコリン（ＰＣ）、ホ
スファチジルエタノールアミン（ＰＥ）ホスファチジル
イノシトール（ＰＩ）、ホスファチジルグリセロール（
ＰＧ）、ホスファチジン酸（ＰＡ）、ホスファチジルセ
リン（ｐｓ）などのリン酸化合物からなる混合物である
。従って、窒素原子を含有するリン脂質としては、ホス
ファチジルコリン、ホスファチジルエタノールアミンお
よびホスファチジルセリンが主な成分として含まれる。Common phospholipids are phosphatidylcholine (PC), phosphatidylethanolamine (PE), phosphatidylinositol (PI), phosphatidylglycerol (
It is a mixture of phosphoric acid compounds such as PG), phosphatidic acid (PA), and phosphatidylserine (ps). Therefore, phospholipids containing nitrogen atoms include phosphatidylcholine, phosphatidylethanolamine, and phosphatidylserine as main components.
本発明の水性調味料に加えられているリン脂質は、種々
の公知の方法を利用して得ることがてきる。例えば大豆
レシチンに代表される天然レシチンを原料として、ホス
フォリパーゼＤ、ホスフォリパーゼＡ２を触媒としてホ
スファチジルコリン、ホスファチジルエタノールアミン
（窒素原子を含有するリン脂質）を選択的に分解して、
こわらの含有量を減少させると同時に、ホスファチジン
酸およびリゾホスファチジン酸く窒素原子を含有しない
リン脂質）の含有量を増加させる方法により得たもの、
あるいはホスフォリパーゼＤ、ホスフォリパーゼＣを触
媒として同様に天然レシチンを分解し、ホスファチジン
酸の含有量を増加させる方法により得たもの等が好まし
く用いられる。またホスフォリパーゼを触媒としたトラ
ンスホスファチシレージョンにより、天然レシチン中の
ＰＣ，ＰＥ、ＰＳ （窒素原子を含有するリン脂質）の
含有量を減少させ、ＰＩ、ＰＧ（窒素原子を含有しない
リン脂質）の含有量を増大させる方法を利用して得たも
のも有利に使用することができる。The phospholipid added to the aqueous seasoning of the present invention can be obtained using various known methods. For example, using natural lecithin such as soybean lecithin as a raw material, phosphatidylcholine and phosphatidylethanolamine (phospholipids containing nitrogen atoms) are selectively decomposed using phospholipase D and phospholipase A2 as catalysts.
obtained by a method of reducing the content of stiffness and simultaneously increasing the content of phosphatidic acid and lysophosphatidic acid (phospholipids that do not contain nitrogen atoms),
Alternatively, those obtained by similarly decomposing natural lecithin using phospholipase D or phospholipase C as a catalyst to increase the content of phosphatidic acid are preferably used. In addition, transphosphaticylation catalyzed by phospholipase reduces the content of PC, PE, and PS (phospholipids containing nitrogen atoms) in natural lecithin, and reduces the content of PI and PG (phospholipids that do not contain nitrogen atoms). Those obtained using a method of increasing the content of lipids) can also be advantageously used.
ホスファチジン酸、リゾホスファチジン酸は遊離の酸で
も、また塩の形でも使用できる。塩を構成するものとし
ては、ナトリウム塩、カリウム塩等のアルカリ金属塩、
カルシウム塩、マグネシウム塩等のアルカリ土類金属塩
、アルミニウム塩等の三価の金属塩、およびアンモニウ
ム塩等が挙げられる。特に、ナトリウム、カリウムのｍ
個のアルカリ金属の塩が好ましい。ホスファチジン酸、
リゾホスファチジン酸を構成する脂肪酸は炭素数８〜２
０の飽和または不飽和脂肪酸が好ましく、中でも炭素数
１６〜１８の不飽和脂肪酸が最適である。また、ＰＧや
ＰＩを含むリン脂質を構成する脂肪酸についても上記の
組成であることが好ましい。Phosphatidic acid and lysophosphatidic acid can be used in the form of free acids or salts. Salts include alkali metal salts such as sodium salts and potassium salts,
Examples include alkaline earth metal salts such as calcium salts and magnesium salts, trivalent metal salts such as aluminum salts, and ammonium salts. In particular, m of sodium and potassium
Salts of alkali metals are preferred. phosphatidic acid,
The fatty acids that make up lysophosphatidic acid have 8 to 2 carbon atoms.
0 saturated or unsaturated fatty acids are preferable, and among them, unsaturated fatty acids having 16 to 18 carbon atoms are most suitable. Moreover, it is preferable that the fatty acids constituting the phospholipid containing PG and PI also have the above composition.
ホスファチジン酸または／およびリゾホスファチジン酸
は、これら単独もしくは混合物を使用することができる
。しかし、調理後、いわゆる油ぼさ、しつこさが減少し
、風味が良好になるなどの観点から、ホスファチジルコ
リン、ホスファチジルエタノールアミン等が全て分解さ
れないで残存し、ホスファチジルコリンとホスファチジ
ルエタノールアミンの合計量がリン脂質中に０．０１〜
２０重量％の割合で残存しているリン脂質を使用するこ
とが好ましい。Phosphatidic acid and/or lysophosphatidic acid can be used alone or in combination. However, after cooking, all phosphatidylcholine, phosphatidylethanolamine, etc. remain undecomposed and the total amount of phosphatidylcholine and phosphatidylethanolamine is reduced from the viewpoint of reducing so-called oiliness and stickiness and improving the flavor. 0.01~ in lipids
Preference is given to using residual phospholipids in a proportion of 20% by weight.
本発明の水性調味料に加えられているリン脂質を得るに
は、原料レシチンとして植物種子、特に大豆、菜種、ひ
まわり等の種子に由来するレシチンを用いることが好ま
しい。In order to obtain the phospholipid added to the aqueous seasoning of the present invention, it is preferable to use lecithin derived from plant seeds, particularly seeds such as soybean, rapeseed, and sunflower, as the raw material lecithin.
なお、上記リン脂質の配合量の決定に際しては、アセト
ン不溶分として取扱うのが適当である。アセトン不溶分
とは総すン脂質分の目安となるもので、食品添加物公定
書に記載されたレシチン分の規定に準する。In addition, when determining the blending amount of the above-mentioned phospholipid, it is appropriate to treat it as an acetone-insoluble component. The acetone-insoluble content is a guideline for the total lipid content, and conforms to the lecithin content stipulated in the Japan Food Additives Official Standards.
本発明に従う、第一の態様の水性調味料は前記の調味基
材とリン脂質を混合することにより調製することができ
る。The aqueous seasoning of the first aspect according to the present invention can be prepared by mixing the seasoning base described above and phospholipids.
本発明においては、上記リン脂質は０．０１重量％以上
含まれていることが好ましく、この含有量は、０．１重
量％以上、５．０重量％以下であることが特に好ましい
。In the present invention, the phospholipid is preferably contained in an amount of 0.01% by weight or more, and this content is particularly preferably 0.1% by weight or more and 5.0% by weight or less.
上記第一の態様の水性調味料には、更に、ジグリセリド
が０．１重量％以上含まれていることが好ましく、更に
１重量％以上含まれていることが特に好ましい。The aqueous seasoning of the first aspect further preferably contains diglyceride in an amount of 0.1% by weight or more, and particularly preferably 1% by weight or more.
本発明において使用されるジグリセリドは通常、モノグ
リセリド、ジグリセリド、およびトリグリセリドの混合
物として供給されるが、そのグリセリドの組成が、ジグ
リセリド対モノグリセリドの重量比が５：１〜９９０：
１の範囲にあることが好ましい。グリセリド中のモノグ
リセリド含量が多いと風味が悪化するばかりか、加熱調
理の際発煙を起しやすくなる。The diglyceride used in the present invention is usually supplied as a mixture of monoglyceride, diglyceride, and triglyceride, and the composition of the glyceride is such that the weight ratio of diglyceride to monoglyceride is from 5:1 to 990:
It is preferable that it is in the range of 1. If the monoglyceride content in the glyceride is high, not only will the flavor deteriorate, but also smoke will easily occur during cooking.
また、モノ、ジおよびトリグリセリドを構成する脂肪酸
残基の炭素数は８〜２４であることが好ましく、更に低
温下でも均一、良好な液状性を得る為に、炭素数１６の
飽和脂肪酸含量が１５重量％以下であることがさらに好
ましい。Furthermore, the number of carbon atoms in the fatty acid residues constituting mono-, di-, and triglycerides is preferably 8 to 24, and in order to obtain uniform and good liquid properties even at low temperatures, the content of saturated fatty acids with 16 carbon atoms is 15 to 15. More preferably, it is less than % by weight.
またモノ、ジおよびトリグリセリドを構成する全構成脂
肪酸中の不飽和脂肪酸残基の含量は７０重量％以上が好
ましく、さらに好ましくは８２〜１００重量％である。Further, the content of unsaturated fatty acid residues in all the constituent fatty acids constituting mono-, di-, and triglycerides is preferably 70% by weight or more, and more preferably 82 to 100% by weight.
さらに低温下での均一な液体油脂組成物を得るには、ジ
グリセリドが、飽和／不飽和脂肪酸の組合せからなるジ
グリセリド含量４０重量％以下（より好ましくは０．１
〜４０重量％）、飽和／飽和詣肪酸の組合せからなるジ
グリセリド含量５重量％以下（より好ましくは０〜１重
量％）、残余が不飽和／不飽和脂肪酸の組み合せからな
るジグリセリドであることが好ましい。Furthermore, in order to obtain a uniform liquid oil composition at low temperatures, the diglyceride content should be 40% by weight or less (more preferably 0.1% by weight) or less, consisting of a combination of saturated/unsaturated fatty acids.
~40% by weight), the diglyceride content is 5% by weight or less (more preferably 0 to 1% by weight) consisting of a combination of saturated/saturated fatty acids, and the remainder is a diglyceride consisting of a combination of unsaturated/unsaturated fatty acids. preferable.
ジグリセリド含量は、全油脂量を基準にして５〜９９重
量％（より好ましくは８〜８０ｉ１ｆｉ％）の範囲ある
ことが好ましい。The diglyceride content is preferably in the range of 5 to 99% by weight (more preferably 8 to 80%) based on the total amount of fats and oils.
天然油脂中には非グリセリド系脂質としてワックス類が
共存する。ワックス類は、融点が高く、グリセリド混合
物との相溶性が低い等の性状を有するために、低温下で
固化を伴わない油脂組成物を得るにはワックス類の全油
脂中ｄ含量が２重量％以下（特に、０〜０．５重量％）
であることがのぞましい。Waxes coexist in natural oils and fats as non-glyceride lipids. Since waxes have properties such as a high melting point and low compatibility with glyceride mixtures, in order to obtain an oil and fat composition that does not solidify at low temperatures, the d content of waxes in the total oil and fat must be 2% by weight. or less (especially 0 to 0.5% by weight)
It is desirable that it be.
本発明に使用されるジグリセリドは、不飽和脂肪酸残基
のレベルの高い油脂、例えば、サフラワー油、オリーブ
油、綿実油、コーン油、菜種油、大豆油、パーム油、ひ
まわり油、ごま油、更にう−ド、牛脂、魚油、乳脂、あ
るいはそれらの分別油、ランダム化油、硬化油、エステ
ル交換油から選ばれた一種または二種以上の油脂と、グ
リセリンの混合物をエステル交換反応するか、またはこ
れらの油脂由来の不飽和脂肪酸レベルの高い脂肪酸とグ
リセリンをエステル化反応して得られるジグリセリド含
量の高い油脂を単独もしくは上述した原料油脂とを混合
することにより得ることができる。反応で生成した過剰
のモノグリセリドは分子蒸留法またはクロマトグラフィ
ー法により除去することができる。これらの反応はアル
カリ触媒等を用いた化学反応でも行なうことが可能であ
るが、１．３位選択的リパーゼ等を用いて酵素的に温和
な条件で反応を行なうのが風味等の点で優れており好ま
しい。The diglycerides used in the present invention include fats and oils with high levels of unsaturated fatty acid residues, such as safflower oil, olive oil, cottonseed oil, corn oil, rapeseed oil, soybean oil, palm oil, sunflower oil, sesame oil, and even oil. , beef tallow, fish oil, milk fat, or their fractionated oils, randomized oils, hardened oils, and transesterified oils, and one or more types of fats and oils selected from these oils and glycerin are transesterified, or these oils and fats are transesterified. An oil or fat with a high diglyceride content obtained by esterifying a fatty acid with a high level of unsaturated fatty acids and glycerin can be obtained alone or by mixing with the above-mentioned raw material oil or fat. Excess monoglyceride produced in the reaction can be removed by molecular distillation or chromatography. Although these reactions can be carried out by chemical reactions using alkaline catalysts, etc., it is better to carry out the reactions under enzymatically mild conditions using 1.3-position selective lipase etc. in terms of flavor etc. This is preferable.
グリセリド混合物中のジグリセリド含量を高くする別の
方法として、例えば、天然食用油脂の分別油の利用が挙
げられる。この方法は前述の天然油脂のうち、飽和脂肪
酸含有量が比較的高い油脂に好適で、分別により低融点
画分を分取することにより、冷却耐性が向上すると同時
に該油脂中のジグリセリド含量を増大させる。Another method of increasing the diglyceride content in a glyceride mixture includes, for example, the use of fractionated natural edible fats and oils. This method is suitable for oils and fats that have a relatively high saturated fatty acid content among the aforementioned natural oils and fats, and by separating the low melting point fraction by fractionation, cooling resistance is improved and at the same time, the diglyceride content in the oil and fat is increased. let
本発明に従う水性調味料は、前記の第一の態様の他に、
調味成分と０．１重量％以上のジグリセリドとを含む第
二の態様の水性調味料であってもよい。この場合、ジグ
リセリドは１重量％以上含まれていることが特に好まし
い。また、ジグリセリドの含有量は、通常３０重量％以
下である。In addition to the above-mentioned first aspect, the aqueous seasoning according to the present invention has the following features:
The aqueous seasoning of the second embodiment may include a seasoning component and 0.1% by weight or more of diglyceride. In this case, it is particularly preferable that the diglyceride is contained in an amount of 1% by weight or more. Further, the content of diglyceride is usually 30% by weight or less.
本発明の第二の態様の水性調味料も、前記第の態様の水
性調味料と同様に、調味基材と前記のジグリセリドもし
くはジグリセリドを含むグリセリド混合物を用いて調製
することができる。The aqueous seasoning of the second aspect of the present invention can also be prepared using the seasoning base and the diglyceride or a glyceride mixture containing the diglyceride, similarly to the aqueous seasoning of the first aspect.
なお、本発明の水性調味料には、通常のたれ、ソース類
と同様に、焦げ付き防止、油ハネ防止、あるいは乳化力
を増大させるなどの目的で種々の乳化剤を添加すること
ができる。また所望により各種の抗酸化剤、フレーバー
、減粘剤等も添加することができる。In addition, various emulsifiers can be added to the aqueous seasoning of the present invention for the purpose of preventing non-sticking, preventing oil splatter, or increasing emulsifying power, similar to ordinary sauces. Furthermore, various antioxidants, flavors, thinners, etc. can be added as desired.
以下の実施例および比較例により本発明の詳細な説明す
る。ただし、本発明はこれらの例に限定されない。The present invention will be explained in detail by the following examples and comparative examples. However, the present invention is not limited to these examples.
” ａ、 ｂの
高純度大豆レシチン（アセトン不溶分９５％以上）を原
料として、このものをホスフォリパーゼＤ処理すること
により、総リン脂質中のホスファチジルコリン（ｐｃ）
、ホスファチジルエタノールアミン（ＰＥ）含量を低
減させ、逆にホスファチジン酸（ＰＡ）およびリゾホス
ファチジン酸（ＬＰＡ ）含量を増大させた二種類のリ
ン脂質を調製した。"Using high-purity soybean lecithin (acetone insoluble content of 95% or more) from a and b as a raw material, by treating it with phospholipase D, phosphatidylcholine (pc) in total phospholipids is
, two types of phospholipids with reduced phosphatidylethanolamine (PE) content and conversely increased phosphatidic acid (PA) and lysophosphatidic acid (LPA) contents were prepared.
本発明に係るリン脂質の組成を第１表（Ａ）に示す。ま
た、酵素処理を行なわなかった高純度大豆レシチン、卵
黄レシチンをそれぞれ比較試料（Ｘｙ）とした。そのリ
ン脂質の組成を第１表（Ｂ）に示す。The composition of the phospholipid according to the present invention is shown in Table 1 (A). Further, high-purity soybean lecithin and egg yolk lecithin, which were not subjected to enzyme treatment, were used as comparative samples (Xy). The composition of the phospholipid is shown in Table 1 (B).
油脂起源 第１表（Ａ） 大豆レシチン ーオ」１口（社− ａ ｂ アセトン不溶分 ｐｃ 含量 ＰＥ 含量 ＰＡ 含量 ＬＰＡ 含量 （％） （％） （％） （％） （％） ９６゜ ３ 。fat origin Table 1 (A) soy lecithin -o' 1 mouth (sha- a b Acetone insoluble matter pc content PE content PA content LPA content (%) (%) (%) (%) (%) 96° 3.
１２゜ ４８゜ ０ 。12° 48° 0.
Ｐ＾＋ＬＰＡ ／ＰＣ＋ＰＥ ３．１ ９６ 。P^+LPA /PC+PE 3.1 96.
１ 。1.
３ 。3.
５５ 。55.
１、
１２、０
以下余白
以下余日
第１表（Ｂ）
油脂起源
大豆レシチン
一止五−ス１−−
ｘ ｙ
た。反応終了後、リパーゼ製剤を濾別した後、反応生成
物を分子蒸留にかけ、常法により特製を行なって、各種
のジグリセリド混合物（本発明試料Ｃ〜ｇ）を得たく第
２表）。1, 12, 0 Margins below Table 1 (B) Soybean lecithin derived from fats and oils 1-- x y After the completion of the reaction, the lipase preparation was filtered off, and the reaction product was subjected to molecular distillation, followed by special preparation according to a conventional method to obtain various diglyceride mixtures (samples C to g of the present invention) (Table 2).
第２表 アセトン不溶分 ｐｃ 含量 ＰＥ 含量 ＰＡ 含量 ＬＰＡ 含量 （％） （％） （％） （％） （％） ９５゜ ２１ 。Table 2 Acetone insoluble matter pc content PE content PA content LPA content (%) (%) (%) (%) (%) 95° 21.
１８ 。18.
１２゜ ０ 。12° 0.
９６ 。96.
５３ 。53.
１１ 。11.
０ 。0.
０ 。0.
ＰＡ＋ ＬＰＡ ／ＰＣ＋ＰＥ ０． ３２ ０．
００６試料 起源
トリグリ七リド ジグリセリド モノグリセリド菜
種油
コーン 油
大豆油
肝脂
牛脂
固定化１．３位選択性リパーゼである市販リパーゼ製剤
（リパーゼ商品名： ’Ｌｉｐｏｚｙｍｅ ３ＡＪ 、
ノボインダストリーＡ、Ｓ、社製）を触媒として、下記
第２表記載の動植物由来脂肪酸８６０ｇとグリセリン１
４０ｇとを４０〜６０℃で反応させ［実施例１〜９］お
よび［比較例１〜４］照り焼き用の基本たれ組成物勤、
１（調味基材／基本調味料）を下記のように調製した。PA+ LPA /PC+PE 0. 32 0.
006 Sample Origin Triglyceride Diglyceride Monoglyceride Rapeseed oil Corn oil Soybean oil Liver tallow Beef tallow Fixed 1. Commercially available lipase preparation which is a 3-position selective lipase (Lipase product name: 'Lipozyme 3AJ,
(manufactured by Novo Industries A, S, Inc.) as a catalyst, 860 g of animal and plant derived fatty acids listed in Table 2 below and glycerin 1
[Examples 1 to 9] and [Comparative Examples 1 to 4] Basic sauce composition for teriyaki,
1 (seasoning base material/basic seasoning) was prepared as follows.
昭り たれ 陽、１
にんにく（すりおろし） 小匙ま
たまねぎ（すりおろし） 大匙２
酒 大匙２
しょうゆ 大匙２
トマトケチャツプ 大匙６
０−ズマリー 小匙１
上記の基本たれ組成物Ｎｏ、 １に、前記第１表および
第２表に示された本発明試料および比較試料を配合して
なる各種の水性調味料を調製した（下記第３表参照）。Akari Sauce, 1 teaspoon Garlic (grated) and Onion (grated) 2 tablespoons Sake 2 tablespoons Soy sauce 2 tablespoons Tomato ketchup 6 tablespoons 0-Zumari 1 teaspoon Above basic sauce composition No. 1 Various aqueous seasonings were prepared by blending the inventive samples and comparative samples shown in Tables 1 and 2 above (see Table 3 below).
そして得られた各調味料に鶏肉（もも肉）を２〜３時間
漬けてから、天板に網を置き、焼いた。Then, chicken (thigh meat) was soaked in each of the obtained seasonings for 2 to 3 hours, and then placed on a baking tray with a wire mesh and grilled.
各種のサンプルに対し、上記鶏肉を焼き上げるに際して
、焦げ付き状態、肉汁の溶出状態を観察し、評価した。When grilling the above-mentioned chicken meat, various samples were observed and evaluated for burnt state and elution state of meat juice.
また、焼成後の鶏肉の照り焼きの風味について官能テス
トを実施し、評価した。その結果をまとめて第３表に示
す。In addition, a sensory test was conducted to evaluate the flavor of the grilled chicken teriyaki. The results are summarized in Table 3.
なお、表中、ｒ評価の欄１において、Ａ−Ｄの記号はそ
れぞれ以下の状態を意味する。In addition, in column 1 of r evaluation in the table, the symbols A to D mean the following conditions, respectively.
１Ｍ味」における表示：
Ａ：優、 Ｂ：良、 Ｃ：可、 Ｄ＝不可ｒ焦げ付き１
における表示：
Ａ：全く焦げつかなかった。Display for 1M taste: A: Excellent, B: Good, C: Fair, D = Not good. Burnt 1
Display in: A: Not burnt at all.
Ｂ：はとんど焦げつかなかった。B: It didn't burn at all.
Ｃ：少し゛焦げついた。C: It was a little burnt.
Ｄ＝かなり焦げつきが生じた。D=Significant burntness occurred.
ｒ肉汁溶出の程度Ｊにおける表示： Ａ：全く肉汁の溶出が生じなかった。rIndication in degree J of meat juice elution: A: No elution of meat juice occurred.
Ｂ：はとんど肉汁の溶出が生じなかフた。B: Almost no elution of meat juice occurred.
Ｃ：少し肉汁の溶出が生じた。C: Slight elution of meat juice occurred.
Ｄ：かなり肉汁の溶出が生じた。D: Considerable elution of meat juice occurred.
以下余白
［実施例１０〜１６］及び［比較例５〜８］しょうが焼
き用の基本たれ組成物歯、２（調味基材／基本調味料）
を、下記のように調製した。The following margins [Examples 10 to 16] and [Comparative Examples 5 to 8] Basic sauce composition teeth for ginger grilling, 2 (seasoning base material/basic seasoning)
was prepared as follows.
しようが き 基 だれ 勤、２しょうゆ
１／２カツプ
みりん １カツプ
しようが（薄切り） ２片
上記基本たれ組成物歯、２に、前記第１表および第２表
に示された本発明試料および比較試料を配合してなる各
種の水性調味料を調製したく下記第４表参照）、そして
得られた各調味料に豚肉薄切りを焼く前１０分間漬は込
んでから、天板上で焼いた。2 tablespoons of soy sauce
1/2 cup mirin 1 cup ginger (thinly sliced) 2 pieces Various aqueous products prepared by blending the above basic sauce composition, 2, with the inventive samples and comparative samples shown in Tables 1 and 2 above. To prepare the seasonings (see Table 4 below), thin slices of pork were soaked in each seasoning for 10 minutes before baking, and then baked on a baking tray.
水性調味料の評価は、前記と同様な観察および官能テス
トにより行なった。その結果を第４表にまとめて示す。The aqueous seasonings were evaluated using the same observation and sensory tests as described above. The results are summarized in Table 4.
［実施例１７〜２５］および［比較例９〜１２］ソース
焼きそば調理用の基本ソース組成物歯。[Examples 17-25] and [Comparative Examples 9-12] Basic sauce compositions for cooking fried noodles with sauce.
３（調味基材／基本調味料）を、下記のように調製した
。3 (seasoning base material/basic seasoning) was prepared as follows.
ソース ば ソース 勤、３サラダ油
大匙５
ウスターソース 大匙６
塩 小匙１／４
水 大匙５
上記基本ソース組成物歯、３に、前記第１表と第２表に
示された本発明試料および比較試料を配合してなる各種
の水性調味料を調製した（下記第５表参照）。そして得
られた各調味料を使用して、天板上で麺を焼いた。Sauce Ba Sauce Tsutomu, 3 salad oil
5 tbsp Worcestershire sauce 6 tbsp Salt 1/4 tsp Water 5 tbsp The above basic sauce composition 3 is blended with the inventive sample and comparative sample shown in Tables 1 and 2 above. Various aqueous seasonings were prepared (see Table 5 below). Then, noodles were fried on a baking sheet using each of the seasonings obtained.
水性調味料の評価は、前記と同様な観察および官能テス
トにより行なった。その結果を第５表にまとめて示す。The aqueous seasonings were evaluated using the same observation and sensory tests as described above. The results are summarized in Table 5.
なお、表中、ｒ麺の状Ｒ（麺が良くほどけているか、あ
るいは麺同志がくっついて塊状となっているかの状態）
１のＡ〜Ｄの記号はそれぞれ以下の状態を意味する。In addition, in the table, r the shape of the noodles R (the state in which the noodles are well unraveled or the noodles are stuck together and form a lump)
Symbols A to D in 1 mean the following states, respectively.
Ａ：よ〈麺がほどけていた。A: Yo, the noodles were coming undone.
Ｂ：大部分の麺がほどけていた。B: Most of the noodles were unraveled.
Ｃ：麺同志が部分的にくっついていた。C: The noodles were partially stuck together.
Ｄ：麺同志が広範囲にくっついていて、なっていた。D: The noodles were stuck together over a wide area.
塊状と
以
下
余
臼
［発明の効果］
本発明に従う水性調味料を使用することにより、加熱調
理を行なう際に、肉、魚、麺類等の食材の旨み成分が消
失することなく、風味が良好で、また、調理後の型くず
れ等の外観上のみばえの低下もなく、良好にそして比較
的容易に調理することができる。また、加熱時の焼き付
き、焦げつき、着色、臭い（悪臭）が顕著に低減する。[Effects of the Invention] By using the aqueous seasoning according to the present invention, the umami components of meat, fish, noodles, etc. will not be lost during cooking, and the flavor will be good. Moreover, there is no deterioration in appearance such as deformation after cooking, and the food can be cooked well and relatively easily. In addition, seizing, burning, coloring, and odor (bad odor) during heating are significantly reduced.
さらに本発明に従う水性調味料は、種々の材料で調製し
た調味成分と併用することにより、所望の味を持ったも
のとすることができるなどの点から、極めて汎用性の高
いものといえる。Furthermore, the aqueous seasoning according to the present invention can be said to be extremely versatile in that it can be made to have a desired taste by being used in combination with seasoning components prepared from various materials.
Claims (1)
が窒素原子を含有するリン脂質の重量に対して重量比１
．０以上であるリン脂質とを含む水性調味料。 ２、更にジグリセリドを含む請求項第１項の水性調味料
。 ３、調味成分と、全体量の０．１重量％以上のジグリセ
リドとを含む水性調味料。[Claims] 1. The weight ratio of the seasoning ingredient and the phospholipid not containing a nitrogen atom to the weight of the phospholipid containing a nitrogen atom is 1.
．． An aqueous seasoning containing 0 or more phospholipids. 2. The aqueous seasoning according to claim 1, further comprising diglyceride. 3. An aqueous seasoning containing seasoning ingredients and diglyceride in an amount of 0.1% by weight or more based on the total amount.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2160482A JP2878790B2 (en) | 1990-06-18 | 1990-06-18 | Water-based seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2160482A JP2878790B2 (en) | 1990-06-18 | 1990-06-18 | Water-based seasoning |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0451866A true JPH0451866A (en) | 1992-02-20 |
| JP2878790B2 JP2878790B2 (en) | 1999-04-05 |
Family
ID=15715904
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2160482A Expired - Fee Related JP2878790B2 (en) | 1990-06-18 | 1990-06-18 | Water-based seasoning |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2878790B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6293872B1 (en) | 1998-01-15 | 2001-09-25 | Micro Compact Car Ag | Motor vehicle steering shaft with two shaft sections |
| JP2008154551A (en) * | 2006-12-26 | 2008-07-10 | Kao Corp | Pasta sauce |
| KR20150044028A (en) * | 2012-08-27 | 2015-04-23 | 내츄럴 콘, 에스.엘. | Method for the treatment of corn kernels intended for the production of popcorn using microwave appliances, and resulting product |
-
1990
- 1990-06-18 JP JP2160482A patent/JP2878790B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6293872B1 (en) | 1998-01-15 | 2001-09-25 | Micro Compact Car Ag | Motor vehicle steering shaft with two shaft sections |
| JP2008154551A (en) * | 2006-12-26 | 2008-07-10 | Kao Corp | Pasta sauce |
| KR20150044028A (en) * | 2012-08-27 | 2015-04-23 | 내츄럴 콘, 에스.엘. | Method for the treatment of corn kernels intended for the production of popcorn using microwave appliances, and resulting product |
| JP2015530088A (en) * | 2012-08-27 | 2015-10-15 | ドデ，エセ．ア． | Process for treating corn kernels to obtain popcorn using a microwave oven and the resulting product |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2878790B2 (en) | 1999-04-05 |
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