JPH10234314A - Composition for giving scorch on food - Google Patents
Composition for giving scorch on foodInfo
- Publication number
- JPH10234314A JPH10234314A JP9055522A JP5552297A JPH10234314A JP H10234314 A JPH10234314 A JP H10234314A JP 9055522 A JP9055522 A JP 9055522A JP 5552297 A JP5552297 A JP 5552297A JP H10234314 A JPH10234314 A JP H10234314A
- Authority
- JP
- Japan
- Prior art keywords
- composition
- browning
- food
- group
- swelling agent
- 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.)
- Pending
Links
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は食品に焦げ目をつけ
るための組成物に関する。更に詳細には、本発明は、様
々な食品について広範に使用することができる新規な焦
げ目付与組成物に関する。The present invention relates to a composition for browning food. More particularly, the present invention relates to novel browning compositions that can be used extensively for a variety of food products.
【０００２】[0002]
【従来の技術】一般的に、食品は加熱調理することによ
り、その表面に焦げ目を付けることができる。加熱調理
器具としては、ガスレンジ、オーブン、トースターなど
が使用されている。2. Description of the Related Art In general, foods can be browned by heating and cooking. Gas cookers, ovens, toasters and the like are used as cooking utensils.
【０００３】最近は生の素材から調理するよりも、予め
調理された予製冷凍食品をオーブンなどに入れて、表面
に焦げ目を付けるだけで摂食することが好まれるように
なった。[0003] Recently, it has become more preferable to eat pre-prepared, prepared frozen foods in an oven or the like and brown the surface, rather than cooking from raw materials.
【０００４】例えば、ピザやグラタンなどの冷凍食品
は、これらをオーブンに入れ、２００℃前後の温度で焙
焼することにより、その表面に焦げ目を付けることがで
きる。オーブンの代わりに電子レンジを用いて加熱調理
した場合、電子レンジが低温加熱であるため、調理済み
冷凍食品に焦げ目を付けることは困難である。[0004] For example, frozen foods such as pizza and gratin can be browned by placing them in an oven and roasting them at a temperature of about 200 ° C. When heating and cooking using a microwave instead of an oven, it is difficult to brown the cooked frozen food because the microwave is heated at a low temperature.
【０００５】特開昭６４−３４２６３号公報には、糖と
アミノ酸のメイラード反応により食品に焦げ目を付ける
方法が開示されている。また、特開平５−３０４９２０
号公報には、このメイラード反応を利用し、乳製品、糖
類及びアミノ酸からなる組成物をグラタンに使用して焦
げ目を付ける方法が開示されている。冷凍グラタンのよ
うに加熱時間の長いものは褐変の起こる時間も長いた
め、この方法で焦げ目を付けることができる。しかし、
凍結状態にない、焼成前のグラタンや、焼成前のレトル
トグラタンを電子レンジで加熱する場合、加熱時間が非
常に短いため、褐変を起こす十分な時間がない。このた
め、特開平５−３０４９２０号公報に記載された方法で
は、凍結前の（又は凍結状態にない）グラタンを電子レ
ンジで加熱して安定した焦げ目又は焦げ色を付けること
が出来ない。また、仮に焦げ色がついても、褐変物質で
着色された状態であり、焼成した際の表面の荒れや火膨
れ感が出ない。更に、焦げ色はつくが、焦げた風味の発
散が弱く、生っぽい風味で見た目との違和感があった。JP-A-64-34263 discloses a method of browning food by the Maillard reaction between sugar and amino acids. Further, Japanese Patent Application Laid-Open No. 5-304920
Japanese Patent Application Laid-Open Publication No. H11-209,055 discloses a method of browning using a composition comprising a dairy product, a saccharide and an amino acid in gratin using the Maillard reaction. A long heating time such as frozen gratin has a long browning time, and thus can be browned by this method. But,
When heating non-frozen gratin before firing or retort gratin before firing in a microwave oven, the heating time is very short and there is not enough time to cause browning. For this reason, in the method described in JP-A-5-304920, it is not possible to heat the gratin before freezing (or not in a frozen state) with a microwave oven to give a stable brown or brown color. Further, even if it is burnt, it is colored with a browning substance, and the surface is not roughened or swelled when fired. Furthermore, although the color was burnt, the divergence of the burnt flavor was weak, and there was a sense of incongruity with the appearance with a fresh flavor.
【０００６】電子レンジで加熱調理する食品に焦げ目を
付ける方法として、特開平２−１０７１６１号公報に
は、卵黄とカラメルを含有する焦げ目付与組成物が開示
されている。しかし、この焦げ目付与組成物はグラタン
やピザなどには使用できるが、その他の冷凍食品には不
適当である。As a method for browning foods cooked in a microwave oven, Japanese Patent Application Laid-Open No. 2-107161 discloses a browning composition containing egg yolk and caramel. However, the browning composition can be used for gratin and pizza, but is not suitable for other frozen foods.
【０００７】[0007]
【発明が解決しようとする課題】従って、本発明の目的
は、様々な食品について使用でき、電子レンジによる加
熱でこれら食品に焦げ目をつけることができる組成物を
提供することである。Accordingly, it is an object of the present invention to provide a composition which can be used for various foods and which can be browned by heating in a microwave oven.
【０００８】[0008]
【課題を解決するための手段】前記課題は、糖類とアミ
ノ酸とからなる食品に焦げ目をつけるための組成物にお
いて、膨張剤を更に配合することにより解決される。The above object can be attained by further blending a swelling agent in a composition for browning foods comprising sugars and amino acids.
【０００９】[0009]
【発明の実施の形態】本発明によれば、糖とアミノ酸に
よる褐変（メイラード反応）を膨張剤で促進して、加熱
時に自然に近い焦げ目を付けることができる。糖とアミ
ノ酸だけからなる焦げ目付与組成物は、電子レンジで加
熱を行う場合は、加熱時間が短いため、褐変が起こりに
くい。更に、糖とアミノ酸だけからなる焦げ目付与組成
物は、表面が乾燥している食品には適するが、表面が湿
潤状態にある食品には適さない。なぜなら、食品表面が
濡れている場合は、ふりかけられた焦げ目付与組成物が
水分を吸収してしまい、過加熱されることがなくなるた
め、焦げにくくなる。また、焦げ目付与組成物が濡れて
しまうと、組成物が加熱されてもその熱が食品本体に吸
収され、組成物の温度の上昇が食品本体の温度の上昇と
同調して緩慢になり焦げなくなる。According to the present invention, browning (Maillard reaction) by a sugar and an amino acid can be promoted by a swelling agent, and browning close to nature can be obtained during heating. When a browning composition comprising only sugar and amino acid is heated in a microwave oven, the heating time is short, so that browning hardly occurs. Furthermore, the browning composition comprising only sugar and amino acids is suitable for food having a dry surface, but is not suitable for food having a wet surface. This is because when the food surface is wet, the sprinkled browning composition absorbs moisture and is not overheated, which makes it difficult to burn. In addition, when the browning composition becomes wet, even if the composition is heated, the heat is absorbed by the food body, and the rise in the temperature of the composition becomes slower in synchronization with the rise in the temperature of the food body and becomes non-burnt .
【００１０】本発明は、この糖とアミノ酸からなる混合
物に更に膨張剤（ふくらし粉等）を混合したものであ
り、ふりかけられた焦げ目付与組成物が水分を吸収し、
更に加熱されると膨張剤が分解してガスを発生し、焦げ
目付与組成物及びその近傍の部分が発泡して細かい泡沫
となり、焦げ目付与組成物が食品本体から浮き上がり、
焦げ目付与組成物が受けた熱が食品本体に吸収されてし
まうことがなくなり、部分的な過加熱を起こしやすくな
る。また、発泡して薄膜状になると空気に触れる面積が
急激に増大して、加熱中にその部分の水分が蒸発し、乾
燥して焦げやすくなる。また、発泡すると褐変の要因物
質が空気中の酸素と触れる面積が増えて褐変の速度が急
激に増大する。更に、膨張剤は電解物質であるから、マ
イクロ波を集めやすく、焦げ目付与組成物の温度上昇や
過加熱を促進することができる。According to the present invention, the mixture comprising the sugar and the amino acid is further mixed with a leavening agent (such as a leavening powder), and the sprinkled browning composition absorbs water,
When further heated, the swelling agent is decomposed to generate gas, and the browning composition and a portion in the vicinity thereof are foamed into fine foam, and the browning composition rises from the food body,
The heat received by the browning composition is not absorbed by the food itself, and partial overheating is likely to occur. In addition, when the foam is formed into a thin film, the area in contact with air sharply increases, and the water in the portion evaporates during heating, and is dried and easily burnt. In addition, when foaming occurs, the area where the browning factor comes into contact with oxygen in the air increases, and the browning speed increases rapidly. Furthermore, since the swelling agent is an electrolytic substance, it can easily collect microwaves, and can promote temperature rise and overheating of the browning composition.
【００１１】本発明の焦げ目付与組成物によれば、以上
のような相乗効果で、電子レンジで加熱する短時間のう
ちにその表面に確実に焦げ目を付けることが出来、出来
た焦げ目は膨張剤の発泡により直火で焼成したような自
然な焼き上がり状態を呈している。According to the browning composition of the present invention, due to the above synergistic effects, the surface thereof can be surely browned in a short time of heating in a microwave oven. Due to the foaming of, a natural baked state as if baked by an open flame is exhibited.
【００１２】本発明の焦げ目付与組成物で使用される糖
類は、例えば、キシロース、キシロオリゴ糖、グルコー
ス、蔗糖、果糖、粉末水飴などである。The saccharide used in the browning composition of the present invention is, for example, xylose, xylo-oligosaccharide, glucose, sucrose, fructose, powdered starch syrup and the like.
【００１３】本発明の焦げ目付与組成物で使用されるア
ミノ酸は、例えば、イソロイシン、ロイシン、リジン、
メチオニン、フェニルアラニン、チロシン、ヒスチジ
ン、プロリン及びこれらの塩類などである。The amino acids used in the browning composition of the present invention include, for example, isoleucine, leucine, lysine,
Methionine, phenylalanine, tyrosine, histidine, proline and salts thereof.
【００１４】本発明の焦げ目付与組成物で使用される膨
張剤は、例えば、炭酸水素ナトリウム、炭酸カリウム、
あるいはこれらに酸性物質（例えば、クエン酸、リンゴ
酸、酒石酸水素カリウム、グルコノデクタラクトン、酸
性リン酸塩、明礬など））を混合したもの、塩化アンモ
ニウム、炭酸水素アンモニウム、炭酸アンモニウム、ア
ンモニウム明礬などのアンモニア系膨張剤などである。The swelling agent used in the browning composition of the present invention includes, for example, sodium hydrogen carbonate, potassium carbonate,
Alternatively, a mixture thereof with an acidic substance (for example, citric acid, malic acid, potassium hydrogen tartrate, gluconoectalactone, acidic phosphate, alum, etc.), ammonium chloride, ammonium hydrogen carbonate, ammonium carbonate, ammonium alum, etc. Ammonia-based expanding agent.
【００１５】前記糖類において、キシロースは特に褐変
が速いため、膨張剤と併用すると特に優れた相乗効果を
得ることができる。Among the above-mentioned saccharides, xylose is particularly rapid in browning, so that a particularly excellent synergistic effect can be obtained when used in combination with a swelling agent.
【００１６】アミノ酸はその種類により焦げた際の風味
が異なる。従って、アミノ酸を選択することにより電子
レンジ加熱した後の香気を選択することができる。例え
ば、リジンは褐変した際、焼成したパン様の風味を発す
る。イソロイシン及びロイシンは褐変した際、チーズ様
の風味を発する。メチオニンは褐変した際、ジャガイモ
様の風味を発し、ポテトグラタンなどに好ましい。ヒス
チジンは褐変した際、コーン様の風味を発し、コーンサ
ラダなどに好ましい。フェニルアラニン、チロシンは褐
変した際、サフラン様の風味を発し、高級感を出すこと
ができる。Amino acids have different flavors when burned depending on their types. Therefore, the aroma after microwave heating can be selected by selecting the amino acid. For example, lysine gives a baked bread-like flavor when browned. Isoleucine and leucine give a cheese-like flavor when browned. Methionine emits a potato-like flavor when browned, and is preferable for potato gratin and the like. Histidine emits a corn-like flavor when browned, and is preferable for corn salad and the like. When phenylalanine and tyrosine are browned, they give off a saffron-like flavor and can give a sense of quality.
【００１７】膨張剤が分解して発生したガス（炭酸ガス
など）がアミノ酸と糖類が褐変した際に生じた風味物質
（褐変の際の香気物質）を発散（放出）させるので、食
べる際に焦げた香気（風味）を強く感じさせることがで
きる。The gas (carbon dioxide, etc.) generated by the decomposition of the swelling agent diffuses (releases) the flavor substance (fragrance substance at the time of browning) generated when the amino acids and saccharides are browned, so that it is scorched when eating. A strong aroma (flavor) can be felt.
【００１８】本発明の焦げ目付与組成物における、糖
類、アミノ酸類及び膨張剤の食品表面への添加量は、対
象となる食品の種類によって希望する焦げの程度が異な
ることや、使用する糖類やアミノ酸類や膨張剤の種類に
よって焦げの程度や風味が異なるので、糖類とアミノ酸
類との混合物１重量部当たり、膨張剤を０．０３重量部
〜０．７５重量部の割合で添加することが好ましい。膨
張剤の添加量が０．０３重量部未満では十分な焦げ目付
与効果が得られない。一方、膨張剤の添加量が多ければ
多いほど、強い焦げ目を付与することができるが、加熱
後、膨張剤の臭気が顕著となるばかりでなく、食味に悪
影響を及ぼすことがある。In the browning composition of the present invention, the amount of saccharides, amino acids and swelling agents to be added to the surface of the food varies depending on the type of the food to be treated, and the amount of saccharides and amino acids to be used. Since the degree of scorching and the flavor vary depending on the kind and type of swelling agent, it is preferable to add the swelling agent in a ratio of 0.03 parts by weight to 0.75 parts by weight per 1 part by weight of the mixture of sugars and amino acids. . If the amount of the swelling agent is less than 0.03 parts by weight, a sufficient effect of imparting browning cannot be obtained. On the other hand, the larger the amount of the swelling agent added, the stronger the browning can be imparted. However, after heating, the odor of the swelling agent is not only remarkable, but also may adversely affect the taste.
【００１９】本発明の焦げ目付与組成物の使用量も、対
象となる食品の種類、希望する焦げ目の程度により変化
するので、特に限定されない。このような使用量は対象
となる食品の種類に応じて、希望する焦げ目の程度を考
慮して、経験的に決定することができる。The amount of the browning composition of the present invention used is not particularly limited, since it varies depending on the type of food to be treated and the desired degree of browning. Such a usage amount can be empirically determined in consideration of the desired degree of browning according to the type of the food to be processed.
【００２０】一例として、グラタン１００ｇあたり、キ
シロースの場合、０．１〜１．０ｇ、リジン塩酸塩の場
合、０．１〜１．０ｇ、炭酸水素ナトリウムの場合、
０．０１〜０．２５ｇが望ましい。また、焦げ目付与組
成物の使用量は、グラタン１００ｇ当たり、０．２ｇ〜
５ｇ程度であることが好ましい。As an example, per 100 g of gratin, 0.1 to 1.0 g for xylose, 0.1 to 1.0 g for lysine hydrochloride, and 0.1 to 1.0 g for sodium bicarbonate,
0.01 to 0.25 g is desirable. The amount of the browning composition used is 0.2 g to 100 g of gratin.
Preferably, the weight is about 5 g.
【００２１】本発明の焦げ目付与組成物は前記の糖類、
アミノ酸類及び膨張剤の必須成分の他に、必要に応じ
て、他の任意追加成分類を添加することもできる。[0021] The browning composition of the present invention comprises the above-mentioned saccharide,
In addition to the essential components of the amino acids and the swelling agent, other optional components can be added as needed.
【００２２】例えば、バターパウダー、粉末油脂類（例
えば、硬化油脂粉末、乳化後スプレードライした油脂な
どの粉末）は脂肪分が多いため、食品本体から焦げ目付
与組成物への水分の移行を低減させ、焦げやすくする効
果と、油脂は非熱が小さいため温度上昇を速くして焦げ
やすくする効果がある。For example, butter powder and powdered fats and oils (for example, powders such as hardened fats and oils and fats and oils spray-dried after emulsification) have a large amount of fats, so that the transfer of moisture from the food itself to the browning composition is reduced. It has the effect of making it easy to burn and the effect of making the temperature rise faster because oil and fat have less heat.
【００２３】粉末チーズや脱脂粉乳のような乳製品粉末
は乳製品の風味を付与することができる。また、これら
の乳製品粉末は一般に塩分が高いために、マイクロ波を
集めて温度上昇や過加熱を促進することができる。Dairy powders such as powdered cheese and skim milk powder can impart the flavor of dairy products. In addition, these dairy product powders generally have a high salt content, so that microwaves can be collected to promote temperature rise and overheating.
【００２４】パン粉はその粒子の大きさにより食品本体
から焦げ目付与組成物に含まれる褐変の要因物質を隔離
して水の吸収を低減させ、焦げやすくする。また、パン
粉は形状が尖っているため平坦なソース部分よりマイク
ロ波を集めやすく、褐変の要因物質の温度上昇や過加熱
を促進することができる。パン粉としては、通常の乾燥
パン粉の他、小麦粉などの穀物粉末を主原料にして、加
水後、これを油揚げあるいは膨化乾燥した後、パン粉状
に粉砕したものが使用できる。The breadcrumbs separate the browning-causing substances contained in the browning composition from the food body depending on the size of the particles, reduce the absorption of water, and make the bread easier to burn. Further, since the bread crumbs have a sharp shape, microwaves can be more easily collected from a flat source portion, and can promote temperature rise and overheating of the browning-causing substance. As the bread crumbs, besides ordinary dry bread crumbs, those obtained by using cereal powder such as flour as a main raw material, adding water, fried or puffed and dried, and then pulverized into bread crumbs can be used.
【００２５】本発明の粉末状の焦げ目付与組成物に、ゴ
マ油、ラード、オリーブ油などの風味の強い油脂類や香
味野菜の着香油や香辛料を混合して実際の焼成時の風味
により近づけることができる。The powdery browning composition of the present invention can be mixed with highly flavored fats and oils such as sesame oil, lard and olive oil, flavored oils and spices of flavored vegetables, and brought closer to the flavor during actual baking. .
【００２６】本発明の焦げ目付与組成物を餃子に使用す
る場合、小麦粉と組成物を混合して、餃子底面に打ち粉
のように付着させることができる。When the browning composition of the present invention is used in gyoza, the flour and the composition can be mixed and adhered to the bottom of the gyoza like flour.
【００２７】また、下拵えした生魚に小麦粉と組成物を
混合したものを付着させた後、電子レンジで加熱する
と、魚の表面がムニエル状になって好ましい外観が得ら
れる。When a mixture of flour and a composition is adhered to the prepared raw fish and the mixture is heated in a microwave oven, the fish surface becomes meunier-like and a favorable appearance is obtained.
【００２８】食塩などの電解質は本発明の焦げ目付与組
成物にマイクロ波を集中させて、温度上昇や過加熱を促
進し、焦げを起こしやすくする。An electrolyte such as salt concentrates microwaves on the composition for imparting browning of the present invention to promote temperature rise and overheating, thereby facilitating burning.
【００２９】野菜や畜産物や魚介類のエキス、植物蛋白
加水分解物、動物蛋白加水分解物はアミノ酸を多く含む
ため、褐変しやすく、また、ペプチドが褐変した際の香
気を得られ、直火で調理した際の風味により近づけるこ
とができる。Vegetables, livestock products, fish and shellfish extracts, plant protein hydrolysates, and animal protein hydrolysates contain a large amount of amino acids, so that they are easily browned. Can be brought closer to the flavor when cooked.
【００３０】α化澱粉、吸水性の高い増粘多糖類、ゼラ
チン、油脂などは、本発明の焦げ目付与組成物を食品表
面に効率よく付着させるのに有効である。Gelatinized starch, highly water-absorbing thickening polysaccharides, gelatin, oils and fats are effective for efficiently adhering the browning composition of the present invention to food surfaces.
【００３１】本発明の焦げ目付与組成物に対する任意追
加成分類の添加量は特に限定されないが、焦げ目付与組
成物の重量を基準にして、０wt％〜９０wt％の範囲内で
あることが好ましい。The amount of the optional additional components added to the browning composition of the present invention is not particularly limited, but is preferably in the range of 0% by weight to 90% by weight based on the weight of the browning composition.
【００３２】本発明の焦げ目付与組成物は、冷凍食品類
に限らず、常温流通食品類、チルド流通食品類など殆ど
全ての温度範囲で流通される食品類に対して使用でき
る。また、洋風食品類だけでなく、和風、中華風などあ
らゆるジャンルの料理類について使用できる。例えば、
グラタン、ラザニア、トースト、フライドチキン、餃
子、ハンバーグ、お好み焼き、たこ焼き、魚、餅など焦
げ目を付ける必要がある食品類について好適に使用でき
る。The browning composition of the present invention can be used not only for frozen foods but also for foods distributed in almost all temperature ranges, such as foods distributed at ordinary temperature and foods distributed in chilled foods. Also, it can be used for not only Western foods but also foods of all genres such as Japanese style and Chinese style. For example,
It can be suitably used for foods that need to be browned, such as gratin, lasagna, toast, fried chicken, dumplings, hamburgers, okonomiyaki, takoyaki, fish, and mochi.
【００３３】本発明の焦げ目付与組成物は調理前に各食
品類の表面にトッピングしておくこともできるし、調理
の過程の適当な時点で各食品類にトッピングすることも
できる。例えば、冷凍グラタンの表面に本発明の焦げ目
付与組成物をトッピングしておき、消費者がこの冷凍食
品を購入し、自宅の電子レンジで加熱調理することによ
り、グラタン表面に焦げ目を付けることができる。ま
た、生の魚を電子レンジで加熱調理した後、この魚の表
面に本発明の焦げ目付与組成物をトッピングし、その後
電子レンジで再び加熱することにより、この魚の表面に
焦げ目を付けることができる。斯くして、オーブンやフ
ライパンなどの焼成調理器具を必要とすることなく、電
子レンジのみでも食品類に十分に効果的に焦げ目を付け
ることができる。しかし、本発明の焦げ目付与組成物
は、電子レンジによる加熱調理用に限定されるものでは
なく、その他の全ての加熱調理器具による調理において
も使用できることは言うまでもない。The browning composition of the present invention can be topped on the surface of each food before cooking, or can be topped on each food at an appropriate time during the cooking process. For example, the browning composition of the present invention is topped on the surface of frozen gratin, and the consumer can purchase the frozen food and cook it in a microwave oven at home to brown the gratin surface. . After the raw fish is cooked in a microwave oven, the surface of the fish is topped with the browning composition of the present invention, and then heated again in a microwave oven to brown the fish surface. Thus, foods can be browned sufficiently and effectively even with a microwave oven alone, without the need for a baking utensil such as an oven or a frying pan. However, it is needless to say that the browning composition of the present invention is not limited to cooking with a microwave oven, but can be used for cooking with all other cooking appliances.
【００３４】[0034]
【実施例】実施例１及び２ 乾燥マカロニ４０ｇを常法により茹で、幅１２０ｍｍ、
奥行き１６０ｍｍ、高さ３５ｍｍのポリプロピレン製容
器内に敷き、この上に常法により作られたホワイトソー
ス１５０ｇをのせ、さらにこの上に下記表１の配合表に
示される成分をそれぞれ所定の重量比で配合した焦げ目
付与組成物５ｇを振りかけた。これを常用の電子レンジ
（出力５００Ｗ）で２．５分間加熱した。EXAMPLES Examples 1 and 2 40 g of dried macaroni were boiled by a conventional method, and had a width of 120 mm.
Spread in a polypropylene container having a depth of 160 mm and a height of 35 mm, put 150 g of a white sauce made by a conventional method on top of this, and further put thereon the components shown in the composition table of Table 1 below at a predetermined weight ratio. 5 g of the compounded browning composition was sprinkled. This was heated in a conventional microwave oven (output 500 W) for 2.5 minutes.
【００３５】比較例 実施例１及び２と同様に、乾燥マカロニ４０ｇを常法に
より茹で、幅１２０ｍｍ、奥行き１６０ｍｍ、高さ３５
ｍｍのポリプロピレン製容器内に敷き、この上に常法に
より作られたホワイトソース１５０ｇをのせ、さらにこ
の上に下記表１の配合表に示される成分をそれぞれ所定
の重量比で配合した焦げ目付与組成物５ｇを振りかけ
た。これを常用の電子レンジ（出力５００Ｗ）で２．５
分間加熱した。COMPARATIVE EXAMPLE As in Examples 1 and 2, 40 g of dried macaroni was boiled by a conventional method, and had a width of 120 mm, a depth of 160 mm and a height of 35 mm.
mm in a polypropylene container, 150 g of a white sauce prepared by a conventional method is placed thereon, and the components shown in the following composition table in Table 1 are further compounded at a predetermined weight ratio. 5 g of the product was sprinkled. This is transferred to a conventional microwave oven (output 500W) for 2.5
Heated for minutes.
【００３６】[0036]
【表１】 [Table 1]
【００３７】なお、実施例及び比較例とも、サンプルを
１０個作製し、これらを電子レンジで加熱後、実施例と
比較例のグラタン表面の焦げ（褐変）具合を比較した。
結果を下記の表２に要約して示す。In each of the examples and comparative examples, ten samples were prepared, heated in a microwave oven, and the degree of scorching (browning) of the surface of the gratin was compared between the examples and the comparative examples.
The results are summarized in Table 2 below.
【００３８】[0038]
【表２】 [Table 2]
【００３９】表２に示された結果から理解できるよう
に、実施例１及び実施例２のサンプルは比較例のサンプ
ルに比べて明らかに良好な焦げ目付与効果があった。更
に、実施例１はリジン塩酸塩を添加したことにより、グ
ラタンにパン粉と粉チーズをかけてオーブンで焼いた際
のパン粉が焦げる香気を再現することができ、食味上と
ても好ましかった。実施例のサンプルは焦げ目がつかな
いということがなく、焦げ目の発現性の点で非常に安定
かつ確実であった。また、実施例のサンプルは焦げ目付
与組成物が振りかけられたほぼ全面に焦げ目がつくのに
対し、比較例のサンプルは焦げ目がついたものでも、そ
の焦げ目は部分的なものに止まった。As can be seen from the results shown in Table 2, the samples of Example 1 and Example 2 had a clearly better browning effect than the sample of the comparative example. Furthermore, in Example 1, the addition of lysine hydrochloride was able to reproduce the fragrance of the bread crumbs when the bread crumbs and grated cheese were baked in an oven with gratin, and the taste was very favorable. The samples of the examples were not burnt, and were very stable and reliable in terms of the appearance of burns. Further, the sample of the example was scorched on almost the entire surface on which the scorch-imparting composition was sprinkled, while the sample of the comparative example was partially scorched even though it was scorched.
【００４０】[0040]
【発明の効果】以上説明したように、本発明によれば、
食品の種類、流通温度に制限されることなく、これらの
食品類に効果的に申し分のない焦げ目を電子レンジ調理
だけで付与することができる。As described above, according to the present invention,
Without being limited by the type of food and the distribution temperature, these foods can be effectively provided with a satisfactory brown by only microwave cooking.
Claims (5)
目をつけるための組成物において、膨張剤を更に含有す
ることを特徴とする食品に焦げ目をつけるための組成
物。1. A composition for browning foods comprising sugars and amino acids, which further comprises a swelling agent.
ルコース、蔗糖、果糖及び粉末水飴からなる群から選択
され、アミノ酸類はイソロイシン、ロイシン、リジン、
メチオニン、フェニルアラニン、チロシン、ヒスチジ
ン、プロリン及びこれらの塩類からなる群から選択さ
れ、膨張剤は炭酸水素ナトリウム、炭酸カリウム、これ
らと酸性物質との混合物、塩化アンモニウム及び炭酸ア
ンモニウムからなる群から選択される請求項１の組成
物。2. The saccharide is selected from the group consisting of xylose, xylooligosaccharide, glucose, sucrose, fructose and powdered starch syrup, and the amino acids are isoleucine, leucine, lysine,
Methionine, phenylalanine, tyrosine, histidine, proline and their salts are selected from the group consisting of sodium bicarbonate, potassium carbonate, mixtures of these with acidic substances, ammonium chloride and ammonium carbonate The composition of claim 1.
ジン塩酸塩又はグリシンであり、膨張剤は炭酸水素ナト
リウムである請求項１の組成物。3. The composition of claim 1, wherein the saccharide is xylose, the amino acid is lysine hydrochloride or glycine, and the swelling agent is sodium bicarbonate.
たり、膨張剤を０．０３重量部〜０．７５重量部の割合
で添加した請求項１の組成物。4. The composition according to claim 1, wherein the swelling agent is added at a ratio of 0.03 to 0.75 parts by weight per 1 part by weight of the mixture of the saccharide and the amino acid.
乳、その他の乳製品粉末、粉末油脂類、パン粉、小麦
粉、その他の穀物粉末、ゴマ油、ラード、オリーブ油、
着香油、香辛料、食塩、野菜や畜産物や魚介類のエキ
ス、植物蛋白加水分解物、動物蛋白加水分解物、α化澱
粉、増粘多糖類及びゼラチンからなる群から選択される
１種類以上の成分を必要に応じて更に含有する請求項１
の組成物。5. Butter powder, powdered cheese, skim milk powder, other dairy powders, powdered fats and oils, bread crumbs, wheat flour, other cereal powders, sesame oil, lard, olive oil,
At least one selected from the group consisting of flavoring oils, spices, salt, extracts of vegetables, livestock products and seafood, hydrolysates of plant proteins, hydrolysates of animal proteins, pregelatinized starch, thickening polysaccharides and gelatin. 2. The composition according to claim 1, further comprising a component, if necessary.
Composition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9055522A JPH10234314A (en) | 1997-02-24 | 1997-02-24 | Composition for giving scorch on food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP9055522A JPH10234314A (en) | 1997-02-24 | 1997-02-24 | Composition for giving scorch on food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH10234314A true JPH10234314A (en) | 1998-09-08 |
Family
ID=13001057
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP9055522A Pending JPH10234314A (en) | 1997-02-24 | 1997-02-24 | Composition for giving scorch on food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH10234314A (en) |
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