JPH11285357A - Seasoning solution for boiled rice - Google Patents
Seasoning solution for boiled riceInfo
- Publication number
- JPH11285357A JPH11285357A JP10090475A JP9047598A JPH11285357A JP H11285357 A JPH11285357 A JP H11285357A JP 10090475 A JP10090475 A JP 10090475A JP 9047598 A JP9047598 A JP 9047598A JP H11285357 A JPH11285357 A JP H11285357A
- Authority
- JP
- Japan
- Prior art keywords
- kelp
- cooked rice
- seasoning liquid
- rice
- texture
- 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.)
- Withdrawn
Links
Landscapes
- Seasonings (AREA)
- Edible Seaweed (AREA)
- Cereal-Derived Products (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、炊飯前に米および
水に混ぜておくだけで、炊き込みご飯がつくれる炊き込
みご飯用調味液に関し、特に具材として昆布をもちいた
ことにより新規な食感と風味が得られ、かつ保存性が良
い炊き込みご飯用調味液に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a seasoning liquid for cooked rice which can be cooked by simply mixing it with rice and water before cooking, and particularly to a novel texture by using kelp as an ingredient. The present invention relates to a seasoning liquid for cooked rice that has a good flavor and good preservability.
【０００２】[0002]
【従来の技術】従来から、炊き込みご飯は家庭や産業給
食で食事に供されており、山菜ご飯、松茸ご飯などの野
菜を主体としたものや、アサリご飯などの貝類を主体と
したものが知られている。そして、炊き込みご飯の素と
して炊く前に混ぜるだけで簡便に炊き込みご飯がつくれ
る具材入り調味材料が出回っている。このような炊き込
みご飯用の調味材料には、大きく分けて、乾燥粉末およ
び乾燥野菜等からなる乾燥調味料と、レトルトパウチに
充填された液状品とがある。2. Description of the Related Art Conventionally, cooked rice has been served for meals at home or in industrial lunches, and it is known that rice mainly containing vegetables such as wild vegetable rice and matsutake mushroom rice and shellfish such as clam rice are mainly used. Have been. In addition, seasoning ingredients with ingredients that make it easy to cook rice simply by mixing it before cooking as a base of cooked rice are available. Such seasoning ingredients for cooked rice are broadly classified into dry seasonings composed of dry powder and dried vegetables, and liquid products filled in retort pouches.
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、乾燥調
味料では調味料の種類が限定されてしまい、また液状品
においては、レトルトパウチを用いた加工食品に対して
通常行なわれる高温加熱殺菌（以下、レトルト処理とい
うこともある）工程において具材の本来の姿や食感が損
なわれ易いため、使用される具材が限定されている。例
えばレトルトパウチに充填された炊き込みご飯用調味液
は、通常、高圧加熱殺菌処理が行われるが、特に商業的
無菌化を図るために、一般的には１２１℃で約８分程度
の加熱が施される。このため、具材が柔らかくなりすぎ
て食感が損なわれるという問題があり、例えば海草類で
は、レトルト処理における高温加熱によっても柔らかく
なり難いひじきに制限されていた。また、炊いたご飯に
混ぜて使う混ぜご飯の素もあるが、これはご飯の表面に
付着するだけであるため、十分しみこんだ旨みは期待で
きない。However, in the case of dry seasonings, the types of seasonings are limited, and in the case of liquid products, high-temperature heat sterilization (hereinafter, referred to as "process") which is usually performed on processed foods using retort pouches. In the retort process), the original shape and texture of the ingredients are easily damaged, so that the ingredients used are limited. For example, a seasoning liquid for cooked rice filled in a retort pouch is usually subjected to a high-pressure heat sterilization treatment. In particular, for commercial sterilization, heating is generally performed at 121 ° C. for about 8 minutes. Is done. For this reason, there is a problem that the ingredients become too soft and the texture is impaired. For example, seaweeds are limited to hijiki which are hard to be softened even by heating at a high temperature in the retort treatment. There is also a mixed rice ingredient that is used by mixing it with cooked rice, but since it only adheres to the surface of the rice, it cannot be expected to have a sufficiently soaked flavor.
【０００４】ところで我が国では、昔から昆布が旨みの
点から基礎の味として、さらにその食感の面から、一般
的に多用されており、昆布をもちいた加工食品として例
えば次のようなものが開示されている。すなわち、特開
昭52ー117472号公報および特開昭62ー32854号公報には、
つゆ類に好適な昆布の抽出物を用いた調味料が開示され
ている。特開昭62ー32863号公報には、塩昆布、酢昆布、
とろろ昆布などの昆布加工食品を製造する際に添加され
る昆布加工食品用調味料が開示されている。特開昭63ー4
4865号公報には、みりん等の調味用酒類に昆布を浸漬さ
せた昆布風味調味料が開示されている。また米飯加工食
品として特開平6ー7096号公報には、米飯に肉類、海草
類、野菜類などの具を混ぜ、これをシュウマイの皮でく
るんで蒸した食品が提案されている。しかしながらこれ
らに開示されているものはいずれも、昆布の旨みに着目
したものであり、昆布を具材としてもちいて昆布そのも
のの食感を得ることについては一切触れられていない。
また液状品である炊き込みご飯用調味液に具材として昆
布をもちいた例はなく、その原因として、上述したよう
にレトルト処理における高温加熱により昆布が柔らかく
なりすぎて食感が損なわれるという問題があった。[0004] By the way, in Japan, kelp has been widely used since ancient times as a basic taste in terms of flavor, and further in terms of its texture, and the following processed foods using kelp include, for example, It has been disclosed. That is, JP-A-52-117472 and JP-A-62-32854,
A seasoning using an extract of kelp suitable for soup is disclosed. JP-A-62-32863 discloses salt kelp, vinegar kelp,
A seasoning for processed kelp food added when manufacturing processed kelp food such as tororo kelp is disclosed. JP 63-4
No. 4865 discloses a kelp-flavored seasoning in which kelp is immersed in a seasoning liquor such as mirin. Japanese Unexamined Patent Publication (Kokai) No. 6-7096 proposes a processed rice food in which ingredients such as meat, seaweed, and vegetables are mixed with cooked rice and wrapped in a shrimp skin and steamed. However, none of these disclosures focus on the flavor of kelp, and there is no mention of obtaining the texture of kelp itself using kelp as a component.
In addition, there is no example of using kelp as an ingredient in a seasoning liquid for cooked rice that is a liquid product, and as a cause, as described above, the problem that the kelp becomes too soft due to high temperature heating in the retort treatment and the texture is impaired. there were.
【０００５】本発明は前記事情に鑑みてなされたもの
で、炊き込みご飯用調味液の具材として昆布をもちいる
ことによって昆布の旨みと食感を有する新規な炊き込み
ご飯が得られるようにするとともに、昆布の食感を損な
わずに炊き込みご飯用調味液の良好な保存性も達成でき
るようにすることを目的とする。The present invention has been made in view of the above circumstances, and by using kelp as an ingredient of a seasoning liquid for cooked rice, a new cooked rice having the taste and texture of kelp can be obtained. It is another object of the present invention to achieve good preservability of a seasoning liquid for cooked rice without impairing the texture of kelp.
【０００６】[0006]
【課題を解決するための手段】前記課題は、裁断加工昆
布を具材として含む調味液で、ｐＨが３より大きく５よ
り小さく、および／又は水分活性が０．７より大きく
０．８８より小さくて、７０〜１１０℃で１〜１００分
間加熱殺菌してなることを特徴とする炊き込みご飯用調
味液によって解決できる。The object of the present invention is to provide a seasoning liquid containing cut kelp as an ingredient and having a pH of more than 3 and less than 5, and / or a water activity of more than 0.7 and less than 0.88. It can be solved by a seasoning liquid for cooked rice characterized by being sterilized by heating at 70 to 110 ° C. for 1 to 100 minutes.
【０００７】[0007]
【発明の実施の形態】以下、本発明を詳しく説明する。
本発明で用いられる裁断加工昆布は、通常入手できる生
〜乾燥昆布を、幅０．０５〜３ｃｍ、長さ０．５〜１５
ｃｍ程度に裁断したもので、好ましくは、幅０．１〜
０．５ｃｍ、長さ２〜１０ｃｍである。裁断の機械、方
法は制限されるものではない。本発明の炊き込みご飯用
調味液は、ｐＨが３より大きく５より小さい値、好まし
くは３．５以上４．８以下に調整される。ｐＨが５以上
では微生物、特に一般生菌の制御が難しく、一方、ｐＨ
が３以下では酸味が強すぎて食味が落ちる。この炊き込
みご飯用調味液のｐＨを調整するために、酢酸、食酢、
クエン酸、りんご酸、グルコン酸などの酸味料が好まし
く用いられるが、これらに限定されるものではない。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
The cut kelp used in the present invention may be a raw to dried kelp that is generally available, having a width of 0.05 to 3 cm and a length of 0.5 to 15 cm.
cm, preferably 0.1 to 0.1 cm
0.5 cm, length 2-10 cm. The cutting machine and method are not limited. The pH of the seasoning liquid for cooked rice of the present invention is adjusted to a value greater than 3 and less than 5, preferably from 3.5 to 4.8. When the pH is 5 or more, it is difficult to control microorganisms, especially general bacteria,
If it is less than 3, the acidity is too strong and the taste decreases. In order to adjust the pH of this seasoning liquid for cooked rice, acetic acid, vinegar,
Acidulants such as citric acid, malic acid and gluconic acid are preferably used, but are not limited thereto.
【０００８】あるいは、本発明の炊き込みご飯用調味液
は、水分活性が０．７より大きく０．８８より小さい値
となるように調整される。水分活性は食品中の有効水分
の含有量を示すもので、本発明の炊き込みご飯用調味液
にあってはこの水分活性が０．８８以上になると微生物
制御が難しくなる。この炊き込みご飯用調味液の水分活
性の調整には、食塩、砂糖などの糖類や、肉エキスなど
の調味料が用いられるが、これらに限定されるものでは
ない。これらの調味料を用いて水分活性を０．７以下に
しようとすると多量の調味料を使用しなければならず、
炊き込みご飯用調味液の香味を損なうので好ましくな
い。本発明の炊き込みご飯用調味液はｐＨが上記の範囲
であるか、または水分活性が上記の範囲であるかの少な
くとも一方の条件を満たしていればよく、両方の条件を
満たしていてもよい。Alternatively, the seasoning liquid for cooked rice of the present invention is adjusted so that the water activity becomes a value larger than 0.7 and smaller than 0.88. The water activity indicates the content of effective water in food, and in the seasoning liquid for cooked rice of the present invention, when the water activity is 0.88 or more, it becomes difficult to control microorganisms. For adjusting the water activity of the seasoning liquid for cooked rice, sugars such as salt and sugar and seasonings such as meat extract are used, but not limited thereto. In order to reduce the water activity to 0.7 or less using these seasonings, a large amount of seasonings must be used,
It is not preferable because the flavor of the seasoning liquid for cooked rice is spoiled. The seasoning liquid for cooked rice of the present invention only needs to satisfy at least one of the conditions that the pH is within the above range or the water activity is within the above range, and may satisfy both conditions.
【０００９】本発明の炊き込みご飯用調味液は、特に粘
度が限定されるものではないが、炊飯前の米および水に
混ぜたときの混ぜやすさ、分散のしやすさなどから、好
ましくは５００ｃｐ以下が良い。本発明の炊き込みご飯
用調味液は、少なくとも裁断加工昆布を含むものである
が、昆布以外の具材および味付けのための調味料等は、
用途や好みに応じて適宜選択することができる。昆布以
外の具材としては例えば野菜、香辛野菜、ひじき等の海
草、油揚げ、および肉類などを好ましくもちいることが
できる。これらの具材は、必要に応じて適宜裁断されて
用いられる。また味付けのために使用される調味料とし
ては、醤油（生、薄口、濃口など）、味噌、たんぱく加
水分解物調味料、アミノ酸、核酸系調味料、エキス類
（かき、肉、魚、酵母など）、豆板醤、酒、味醂、香辛
料（トウガラシ、胡椒、ハーブなど）、果汁などを適宜
選択して用いることができる。また必要に応じて、デン
プンなど多糖類の増粘剤、植物油脂や動物油脂などの食
用油脂、各種フレーバーなどを適宜添加してもよい。Although the viscosity of the seasoning liquid for cooked rice of the present invention is not particularly limited, it is preferably 500 cp in view of the ease of mixing and dispersion when mixed with rice and water before cooking. The following is good. The seasoning liquid for cooked rice of the present invention contains at least cut kelp, but ingredients other than kelp and seasonings for seasoning, etc.
It can be appropriately selected according to the application and preference. As ingredients other than kelp, for example, vegetables, spiced vegetables, seaweeds such as hijiki, fried fish, meat and the like can be preferably used. These ingredients are cut and used as needed. Seasonings used for seasoning include soy sauce (raw, thin, thick, etc.), miso, protein hydrolyzate seasonings, amino acids, nucleic acid seasonings, extracts (pepper, meat, fish, yeast, etc.) ), Bean soy sauce, sake, mirin, spices (capsicum, pepper, herbs, etc.), fruit juice and the like can be appropriately selected and used. If necessary, thickeners of polysaccharides such as starch, edible oils and fats such as vegetable oils and animal oils and fats, and various flavors may be appropriately added.
【００１０】本発明の炊き込みご飯用調味液は、裁断加
工した昆布、水、および適宜の調味料や具材等を混合し
たものを、レトルトパウチに封入した後、加熱殺菌処理
して製造される。乾燥昆布を用いる場合は、予め水にひ
たしてしておくことが好ましい。レトルトパウチとは、
耐熱性プラスチックフィルムやアルミ箔などを耐熱性接
着剤によって二層以上に積層した高性能のラミネートフ
ィルムを用い、熱可塑性材料の熱シールによって気密性
を保つ容器であり、適宜のものを使用することができ
る。加熱殺菌処理の条件は、好ましくは７０〜１１０℃
で１〜１２０分間の加熱、さらに好ましくは８５〜１０
５℃で、１０〜１００分間の加熱である。加熱温度が高
すぎる、あるいは加熱時間が長すぎると昆布が柔らかく
なりすぎ、食感が悪くなるなどの問題が生じる。また加
熱温度が低すぎる、あるいは加熱時間が短すぎると微生
物制御が不完全となり、保存中に腐敗が生じるおそれが
ある。他の条件が同じであれば加熱温度が高いほど加熱
時間は短くて済む。加熱殺菌処理の条件は、微生物制御
に影響を与える他の条件（水分活性、ｐＨ等）や処理前
に食品中に存在する微生物の数、すなわち原料の微生物
的品質によっても変わる。加熱の方法は、周知の手法を
用いることができ、制限されるものではない。[0010] The seasoning liquid for cooked rice of the present invention is produced by enclosing a mixture of cut kelp, water, and appropriate seasonings and ingredients in a retort pouch, followed by heat sterilization. . When using dried kelp, it is preferable to soak in water in advance. What is a retort pouch?
Use a high-performance laminated film in which two or more layers of heat-resistant plastic film or aluminum foil are laminated with a heat-resistant adhesive, and keep the airtightness by heat sealing of thermoplastic material. Can be. The conditions of the heat sterilization treatment are preferably 70 to 110 ° C.
For 1 to 120 minutes, more preferably 85 to 10 minutes.
Heating at 5 ° C. for 10-100 minutes. If the heating temperature is too high or the heating time is too long, the kelp becomes too soft, causing problems such as poor texture. On the other hand, if the heating temperature is too low or the heating time is too short, the control of microorganisms becomes incomplete, and there is a possibility that spoilage may occur during storage. If the other conditions are the same, the higher the heating temperature, the shorter the heating time. The conditions of the heat sterilization treatment also vary depending on other conditions (water activity, pH, etc.) that affect microbial control and the number of microorganisms present in the food before treatment, that is, the microbial quality of the raw material. As a heating method, a known method can be used and is not limited.
【００１１】このようにして得られる炊き込みご飯用調
味液は、一般的なレトルト処理よりも緩和な加熱条件で
加熱殺菌処理が施されるので、昆布の食感が損なわれる
ことなく、良好な昆布の旨みと食感を保持している。ま
た微生物の耐熱性はｐＨによって大きな影響を受け、ア
ルカリ又は酸性に傾くにつれて微生物の耐熱性が低下す
る。したがって本発明では炊き込みご飯用調味液のｐＨ
が５より小さくなるように調整されているので、上記範
囲の加熱殺菌処理条件で微生物制御が有効になされ、良
好な保存性が得られる。さらに、レトルトパウチ内に封
入された嫌気的条件において、水分活性を上記の範囲と
することによって細菌類の増殖を抑えることができ、ま
た比較的低い水分活性でも増殖可能な酵母やかびは耐熱
性が低いので、上記範囲の加熱殺菌処理条件で微生物制
御が有効になされ、良好な保存性が得られる。[0011] The seasoning liquid for cooked rice obtained in this manner is subjected to heat sterilization treatment under milder heating conditions than general retort treatment, so that a good kelp texture can be obtained without impairing the texture of kelp. It retains the umami and texture. Moreover, the heat resistance of microorganisms is greatly affected by pH, and the heat resistance of microorganisms decreases as the temperature increases toward alkali or acidity. Therefore, in the present invention, the pH of the seasoning liquid for cooked rice is
Is adjusted so as to be less than 5. Therefore, under the heat sterilization treatment conditions in the above range, the control of microorganisms is effectively performed, and good storage stability is obtained. Furthermore, under anaerobic conditions enclosed in a retort pouch, the water activity within the above range can suppress bacterial growth, and yeast and mold that can grow even with relatively low water activity are heat-resistant. , The microorganisms are effectively controlled under the heat sterilization treatment conditions in the above range, and good preservability is obtained.
【００１２】さらにまた、本発明の炊き込みご飯用調味
液は液状であるので、使用できる調味料の種類が多く、
バラエティに富んだ味付けが可能である。またレトルト
パウチ内に充填されているので、缶詰等に比べて軽量か
つコンパクトな包装形態であり、出荷、運送、あるいは
保存に有利であるうえ、開封も容易で使い勝手が良い。
また、この調味液を使用して炊き込みご飯をつくるに
は、炊飯前に、米および水に本発明の炊き込みご飯用調
味液を加えて混合した後、通常の炊飯と同様にして加熱
炊飯を行うだけで良い。したがって具材を切ったり、調
味料を調合したりする手間が不要であるので非常に簡便
である。また液体であるので、米および水と混合する際
に混ぜ易く、調味液の分散性も良いので、味のムラが生
じ難い。そして得られた炊き込みご飯は、昆布の旨味だ
けでなく歯ごたえのある昆布の良好な食感を有するもの
であるので、今までになかった味覚を有し、非常に美味
であるうえ、贅沢感が得られるものである。Furthermore, since the seasoning liquid for cooked rice of the present invention is liquid, there are many types of seasonings that can be used.
A variety of seasonings are possible. Also, since it is filled in the retort pouch, it is lighter and more compact than a canned product, which is advantageous for shipping, transportation, or storage, and is easy to open and easy to use.
In addition, in order to make cooked rice using this seasoning liquid, before cooking rice, after adding and mixing the seasoning liquid for cooked rice of the present invention to rice and water, heat and cook in the same manner as normal rice cooking. Just good. Therefore, it is very simple because there is no need to cut ingredients or to mix seasonings. In addition, since it is a liquid, it is easy to mix when mixing with rice and water, and the seasoning liquid has good dispersibility, so that unevenness in taste hardly occurs. And the obtained cooked rice has not only the taste of kelp but also the good texture of chewy kelp, so it has an unprecedented taste, very delicious and luxurious It is obtained.
【００１３】（本発明の実施の態様） （１）裁断加工昆布を具材として含む調味液で、ｐＨが
３より大きく５より小さく、および／又は水分活性が
０．７より大きく０．８８より小さくて、７０〜１１０
℃で１〜１２０分間加熱殺菌してなることを特徴とする
炊き込みご飯用調味液。 （２）裁断加工昆布を具材として含む調味液で、ｐＨが
３より大きく５より小さく、および／又は水分活性が
０．７より大きく０．８８より小さくて、レトルトパウ
チ内に充填され、７０〜１１０℃で１〜１２０分間加熱
殺菌してなることを特徴とする炊き込みご飯用調味液。 （３）少なくとも水と調味料と裁断加工昆布とを含み、
ｐＨが３より大きく５より小さく、および／又は水分活
性が０．７より大きく０．８８より小さくなるように調
整された混合液をレトルトパウチ内に充填し、密封した
後、７０〜１１０℃で１〜１２０分間加熱殺菌する炊き
込みご飯用調味液の製造方法。 （４）裁断加工昆布を具材として含む調味液で、ｐＨが
３より大きく５より小さく、および／又は水分活性が
０．７より大きく０．８８より小さくて、７０〜１１０
℃で１〜１２０分間加熱殺菌してなる炊き込みご飯用調
味液を、米および水に加えて混合した後、これを加熱し
て炊飯する炊き込みご飯の製造方法およびこれによって
得られた炊き込みご飯。(Embodiments of the present invention) (1) A seasoning liquid containing cut kelp as an ingredient, having a pH of more than 3 and less than 5, and / or a water activity of more than 0.7 and 0.88. Small, 70-110
A seasoning liquid for cooked rice, which is heat-sterilized at 1C for 1 to 120 minutes. (2) A seasoning liquid containing cut kelp as an ingredient, having a pH of greater than 3 and less than 5 and / or a water activity of greater than 0.7 and less than 0.88, and which is filled into a retort pouch; A seasoning liquid for cooked rice, which is sterilized by heating at a temperature of 110 to 110 ° C for 1 to 120 minutes. (3) At least water, seasonings, and cut kelp,
The retort pouch is filled with a mixture adjusted to have a pH of greater than 3 and less than 5 and / or a water activity of greater than 0.7 and less than 0.88, sealed, and then heated at 70-110 ° C. A method for producing a seasoning liquid for cooked rice which is sterilized by heating for 1 to 120 minutes. (4) A seasoning liquid containing cut kelp as an ingredient, having a pH of greater than 3 and less than 5 and / or a water activity of greater than 0.7 and less than 0.88, 70 to 110
A method for producing cooked rice, in which a seasoning liquid for cooked rice prepared by heat sterilization at 1 ° C. for 1 to 120 minutes is added to rice and water, and then heated to cook rice, and the cooked rice obtained by the method.
【００１４】[0014]
【実施例】以下、具体的な実施例を示して本発明の効果
を明らかにする。 （実施例１）幅約２ｍｍ、長さ約８ｃｍに裁断した乾燥
昆布２３ｇを、昆布がかぶる量の水にひたして戻した。
これに醤油３０ｇ、食塩１２ｇ、蛋白加水分解物１０
ｇ、胡麻油８ｇ、かつお節エキス６ｇ、味醂６ｇ、砂糖
８ｇ、クエン酸１ｇ、ガーリック１ｇを加え、さらに水
を加えて２００ｇとした。この混合液を、アルミ積層シ
ート（ＰＥＴ／ナイロン／アルミニウム／ポリプロピレ
ン）でできたレトルトパウチ内に充填し後、熱シーラー
で密封し、９０℃で３０分間加熱殺菌して炊き込みご飯
用調味液を得た。EXAMPLES Hereinafter, the effects of the present invention will be clarified by showing specific examples. (Example 1) 23 g of dried kelp cut to a width of about 2 mm and a length of about 8 cm was immersed and returned in the amount of water covered by the kelp.
30 g of soy sauce, 12 g of salt, 10 protein hydrolyzate
g, sesame oil 8 g, bonito extract 6 g, mirin 6 g, sugar 8 g, citric acid 1 g, garlic 1 g, and water was further added to 200 g. This mixture is filled in a retort pouch made of an aluminum laminated sheet (PET / nylon / aluminum / polypropylene), sealed with a heat sealer, sterilized by heating at 90 ° C. for 30 minutes, and cooked to obtain a seasoning liquid for rice. Was.
【００１５】（実施例２）上記実施例１において、クエ
ン酸を除き、砂糖をグルコース３６ｇに置き換えた以外
は実施例１と同様にして炊き込みご飯用調味液を調製し
た。 （実施例３）上記実施例１において、クエン酸をリンゴ
酸１ｇに置き換え、加熱条件を下記表１に示すように変
更した以外は同様にして炊き込みご飯用調味液を調製し
た。 （実施例４）上記実施例１において、クエン酸の添加量
を０．６ｇに変更した以外は実施例１と同様にして炊き
込みご飯用調味液を調製した。 （実施例５）上記実施例１において、クエン酸の添加量
を１．４ｇに変更し、加熱条件を下記表１に示すように
変更した以外は同様にして炊き込みご飯用調味液を調製
した。 （実施例６）上記実施例５において、加熱条件を下記表
１に示すように変更した以外は同様にして炊き込みご飯
用調味液を調製した。Example 2 A seasoning liquid for cooking rice was prepared in the same manner as in Example 1 except that citric acid was removed and sugar was replaced by 36 g of glucose. (Example 3) A seasoning liquid for cooked rice was prepared in the same manner as in Example 1 except that citric acid was replaced with malic acid (1 g) and heating conditions were changed as shown in Table 1 below. (Example 4) A seasoning liquid for cooked rice was prepared in the same manner as in Example 1 except that the amount of citric acid added was changed to 0.6 g. (Example 5) A seasoning liquid for cooked rice was prepared in the same manner as in Example 1 except that the amount of citric acid added was changed to 1.4 g and the heating conditions were changed as shown in Table 1 below. (Example 6) A seasoning liquid for cooked rice was prepared in the same manner as in Example 5 except that the heating conditions were changed as shown in Table 1 below.
【００１６】（比較例１〜３）比較例１は、実施例１か
ら昆布を除き、比較例２は、実施例２のグルコースを砂
糖８ｇに置き換え、比較例３は、実施例３の組成で加熱
条件を下記表２に示すように変更した。Comparative Examples 1 to 3 In Comparative Example 1, the kelp was removed from Example 1, Comparative Example 2 replaced glucose of Example 2 with 8 g of sugar, and Comparative Example 3 had the composition of Example 3. The heating conditions were changed as shown in Table 2 below.
【００１７】（評価）上記実施例１〜３および比較例１
〜３で得られた炊き込みご飯用調味液について、食感、
旨み、および保存性について評価を行った。その結果を
下記表１および表２に示す。具材の食感と旨みの評価
は、実施例および比較例で得られた調味液をそれぞれ用
いて炊き込みご飯をつくり、専門パネラー５名が食し
て、官能評価を行なった。下記表１および表２において
は、昆布に具材としてのしっかりとした食感と旨みがあ
る…○、昆布がやや柔らかくなっているが具材としての
食感と旨みがある……△、昆布が柔らかくなりすぎ具材
としての食感が乏しい、または旨みがない…×、として
示した。また保存性の評価は、実施例および比較例得ら
れた調味液入りのレチルトパウチを、３５℃で３ヵ月間
保存し、レトルトパウチの膨らみを評価した。内容物に
腐敗があればレトルトパウチの膨らみが観察される。下
記表１および表２においては パウチの膨らみはなし……○、 パウチの膨らみがある……×、として示した。(Evaluation) Examples 1 to 3 and Comparative Example 1
About the seasoning liquid for cooked rice obtained in ~ 3, texture,
The taste and preservability were evaluated. The results are shown in Tables 1 and 2 below. The evaluation of the texture and umami of the ingredients was performed by making cooked rice using each of the seasonings obtained in Examples and Comparative Examples, and eating it by five expert panelists, and performing sensory evaluation. In Tables 1 and 2 below, the kelp has a firm texture and umami as an ingredient… ○, the kelp is slightly softer but has a texture and umami as an ingredient… △, kelp Was too soft and had a poor texture as an ingredient or no taste. For evaluation of storage stability, the retilt pouches containing seasonings obtained in Examples and Comparative Examples were stored at 35 ° C. for 3 months, and the swelling of the retort pouches was evaluated. If the contents are putrefactive, swelling of the retort pouch is observed. In Tables 1 and 2 below, no pouch swelling is shown.... O, and there is a pouch swelling... ×.
【００１８】[0018]
【表１】 [Table 1]
【００１９】[0019]
【表２】 [Table 2]
【００２０】表１および表２の結果より、実施例１に比
べ、具材の昆布を除いた比較例１では旨味が得られなか
った。実施例２は、ｐＨが５．６と高いが水分活性が
０．８５と低いので、９０℃、３０分の加熱条件で良好
な保存性が得られた。これに比べ、ｐＨ、水分活性とも
に高い比較例２では、９０℃、３０分の加熱条件でも保
存性が悪かった。実施例３では加熱温度が１１０℃とや
や高めであったため、昆布がやや柔らかくなっていたが
具材としての食感があると認められた。これに比べて加
熱温度が２１０℃の比較例３では昆布の食感が損なわれ
ていた。From the results shown in Tables 1 and 2, no umami was obtained in Comparative Example 1 in which the kelp as an ingredient was removed, as compared with Example 1. In Example 2, since the pH was as high as 5.6 but the water activity was as low as 0.85, good preservability was obtained under heating conditions of 90 ° C. for 30 minutes. On the other hand, in Comparative Example 2 in which both pH and water activity were high, storage stability was poor even under heating conditions of 90 ° C. and 30 minutes. In Example 3, since the heating temperature was slightly higher at 110 ° C., the kelp was slightly soft, but it was recognized that the kelp had a texture as an ingredient. In comparison, in Comparative Example 3 in which the heating temperature was 210 ° C., the texture of the kelp was impaired.
【００２１】[0021]
【発明の効果】以上説明したように本発明の炊き込みご
飯用調味液は、ｐＨ３〜５および水分活性０．７〜０．
８８の少なくとも一方の条件を満たすように調整するこ
とによって、通常のレトルト食品における加熱殺菌処理
より緩和な加熱条件で良好な保存性を達成することがで
きる。したがって具材として昆布を用いても、調味液の
製造過程でその食感が損なわれることがなく、昆布の旨
みと食感を有する新規な炊き込みご飯が得られる。As described above, the seasoning liquid for cooked rice of the present invention has a pH of 3-5 and a water activity of 0.7-0.
By adjusting so as to satisfy at least one of the conditions of 88, good preservability can be achieved under heating conditions that are milder than the heat sterilization treatment of ordinary retort foods. Therefore, even if kelp is used as an ingredient, a new cooked rice having the flavor and texture of kelp can be obtained without impairing the texture during the production of the seasoning liquid.
Claims (1)
で、ｐＨが３より大きく５より小さく、および／又は水
分活性が０．７より大きく０．８８より小さくて、７０
〜１１０℃で１〜１２０分間加熱殺菌してなることを特
徴とする炊き込みご飯用調味液。1. A seasoning liquid containing cut kelp as an ingredient, wherein the pH is greater than 3 and less than 5, and / or the water activity is greater than 0.7 and less than 0.88,
A seasoning liquid for cooked rice, which is sterilized by heating at a temperature of 110 to 110 ° C for 1 to 120 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10090475A JPH11285357A (en) | 1998-04-02 | 1998-04-02 | Seasoning solution for boiled rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP10090475A JPH11285357A (en) | 1998-04-02 | 1998-04-02 | Seasoning solution for boiled rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH11285357A true JPH11285357A (en) | 1999-10-19 |
Family
ID=13999619
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10090475A Withdrawn JPH11285357A (en) | 1998-04-02 | 1998-04-02 | Seasoning solution for boiled rice |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH11285357A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016182102A (en) * | 2015-03-27 | 2016-10-20 | 日清食品ホールディングス株式会社 | Processed rice |
| JP6309121B1 (en) * | 2017-01-31 | 2018-04-11 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Liquid seasoning containing ingredients in sealed containers |
-
1998
- 1998-04-02 JP JP10090475A patent/JPH11285357A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016182102A (en) * | 2015-03-27 | 2016-10-20 | 日清食品ホールディングス株式会社 | Processed rice |
| JP6309121B1 (en) * | 2017-01-31 | 2018-04-11 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Liquid seasoning containing ingredients in sealed containers |
| JP2018121559A (en) * | 2017-01-31 | 2018-08-09 | 株式会社Ｍｉｚｋａｎ Ｈｏｌｄｉｎｇｓ | Closed vessel-filled ingredient-containing liquid seasoning |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP6080287B2 (en) | Shochu, food processing method, processed food manufacturing method, and fermented seasoning | |
| WO2001030179A1 (en) | Onion and garlic biohydrolysates and their use as natural flavourings | |
| KR101725738B1 (en) | Manufacture method of marine products soy sauce | |
| JPH10136930A (en) | Seasoning sauce | |
| JPH0564541A (en) | Pickling base containing beancurd refuse, de-fatted soybean lees, bean jam lees, rice bran, de-fatted rice bran or wheat bran as ingredient, seasoning liquid and solid seasoning agent obtained therefrom and pickled vegetable, fish and shellfish or means produced using the same seasoning | |
| JP7278508B1 (en) | Seasoning liquid for simmered cooking, method for producing the same, and method for producing simmered dishes | |
| KR102489470B1 (en) | Method for producing seasoning sauce for chicken and seasoning sauce produced by the method | |
| KR101919694B1 (en) | Composition for teriyaki source with incense of live coals and process of preparation thereof | |
| JP6783408B1 (en) | Heat sterilized radish grated and liquid seasoning containing grated radish | |
| CN102487987B (en) | Flexible sterilization method for promoting storage of flavor of fish tablet sauce | |
| CN1327790C (en) | Production process of steamed and cooked food | |
| JPH11285357A (en) | Seasoning solution for boiled rice | |
| JP2007174916A (en) | Meat processed product and method for producing the same | |
| JP7285487B2 (en) | Liquid seasoning containing ingredients in a sealed container | |
| KR20010016263A (en) | A manufacturing process of crab sauce and crab paste | |
| JPH0586173B2 (en) | ||
| JP3610059B2 (en) | Cooked rice food in sealed container and method for producing the same | |
| JP2020078361A (en) | Seasoning liquid for dipping and heating food material, and manufacturing method therefor | |
| KR102482068B1 (en) | A process for the preparation of packaged foods containing shabu-shabu thin sundae soup and the packaged foods containing shabu-shabu thin sundae soup prepared therefrom | |
| KR20200023021A (en) | Precooked food materials for soup cooking and method of preparing the same | |
| KR102616350B1 (en) | Manufacturing method for spicy stir-fried chicken using meat removed odor | |
| JP3673202B2 (en) | 柿 Chutney production method | |
| JPH11285358A (en) | Seasoning solution for boiled rice | |
| KR102473777B1 (en) | Teriyaki sauce that does not burn during cooking and its manufacturing method | |
| JP7256009B2 (en) | Composition for improving fish meat quality containing red yeast rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A300 | Withdrawal of application because of no request for examination |
Free format text: JAPANESE INTERMEDIATE CODE: A300 Effective date: 20050607 |