JP4641963B2 - Food seasoning improver - Google Patents

Description

  The present invention relates to a food seasoning improving material. In detail, it is related with the seasoning improving material of foodstuffs, and the seasoning improving method of foodstuffs using the same.

In the manufacture of prepared dishes sold at convenience stores and supermarkets, the quality of raw materials varies depending on the season and production area, etc., so the penetration of the seasoning liquid into the ingredients differs even under the same seasoning liquid and the same production conditions. The seasoning may differ.
There has been a demand for the development of a method for improving the seasoning of the finished food even when the penetration of the seasoning liquid into the ingredients is poor.
The side dishes sold at convenience stores and supermarkets are not particularly problematic when eaten immediately after production, but as time elapses between cooking and eating, the ingredients are dried and meat And seafood become hard. There is also a method to prevent drying of the ingredients by adding potato starch or waste flour to the seasoning liquid, but in this case, when time passes, these starches age and the seasoning liquid loses its viscosity and loses its effectiveness . Also, the texture will be considerably worse.
Under such circumstances, it has been desired to develop a method for preventing the drying of food materials, that is, a method for retaining the moisture of food, and a method for retaining the texture.

An object of the present invention is to provide a food seasoning improving material that meets the above-mentioned demand.
Specifically, by adding a seasoning liquid containing, for example, starch and mirin and / or a fermented seasoning to the food, the food is not affected by the penetration into the food. It is in providing the seasoning improvement material of a foodstuff which improves the seasoning of food.
Furthermore, by adding the above-mentioned seasoning liquid, for example, sauce, to the food, it does not affect the flavor of the food, prevents the food from drying, and retains the food texture. Is to provide.

Briefly describing the present invention, the first invention of the present invention contains starches that have undergone a physical treatment (heat treatment) to change the crystal structure of starch and inhibit swelling , and mirin and / or fermented seasonings. The starch content is 1.0 to 4.0 mass%, and the content of mirin and / or fermented seasoning is 10 mass% or more with respect to the starch content. According to a second aspect of the present invention, the food seasoning improving material of the first invention is a food seasoning improving material, or a moisture retaining / texture retaining material for food. A food seasoning improving material according to the first invention, wherein the third invention of the present invention is a starch which has been reduced in swelling by changing the crystal structure of starch only by physical treatment (heat treatment) , mirin and 1st origin which is seasoning liquid containing fermented seasoning A seasoning improvement agent food according to a fourth aspect of the present invention, a food meat or seafood is treated with seasoning improvement agent food according to any one of the first to third invention The present invention relates to a method for improving the seasoning of meat or seafood including a process.

As a result of intensive studies to solve the above problems, the present inventors have changed starch crystal structure by only physical treatment (heat treatment) and inhibited swelling and mirin and / or fermented seasoning. The present inventors have found that the seasoning of food can be improved by adding a seasoning liquid containing the above to the food, and the present invention has been completed.

The food seasoning improving material of the present invention contains starches that have changed the crystal structure of starch and inhibited swelling only by physical treatment (heat treatment) , and mirin and / or fermented seasonings, for example, It is a seasoning liquid, and by adding this seasoning liquid to food, a food with improved seasoning, for example, improved seasoning can be obtained. Further, the amount of seasoning liquid to be used can be reduced to improve the seasoning equivalent to the case where the method of the present invention is not used, which is economically advantageous.
Furthermore, by using the above-mentioned seasoning liquid, it is possible to obtain a food product in which the drying of the food is suppressed and the texture is maintained.

Hereinafter, the present invention will be specifically described.
The food seasoning improving material according to the present invention is characterized in that it contains starches that have been changed in the crystal structure of starch and inhibited swelling and mirin and / or fermented seasonings only by physical treatment (heat treatment). And The seasoning liquid added to the food is preferably in the form of, for example, sauces. The seasoning liquid referred to in the present invention is not particularly limited, and examples thereof include a seasoning liquid used for cooking teriyaki, a seasoning liquid used when cooking meat potatoes, or a seasoning liquid added after cooking.

The starches referred to in the present invention are chemically or physically treated starches, so-called modified starches and modified starches, as long as they are used for food. In the case of chemical modification, degraded starch (dextrin, acid-treated starch, oxidized starch, etc.), derivative starch (crosslinked starch, starch ester, starch ether, graft copolymer, etc.) and the like can be mentioned. In the case of physical modification, pregelatinized starch, fractionated amylose, wet heat-treated starch and the like can be mentioned.
Preferred is a starch in which the crystal structure of starch is changed only by physical treatment (heat treatment) and swelling is suppressed, and NOVATION 2300, NOVATION 2600, NOVATION 2700 (manufactured by Nippon SC Co., Ltd.) and the like using waxy corn starch as a raw material are suitable examples. As mentioned.

The mirin referred to in the present invention may be any mirin as used in the liquor tax law. For example, mirin (hon mirin), 2 types (old style) mirin with shochu oysters added, and the like. Moreover, the manufacturing method of mirin to be used will not be specifically limited if it is the manufacturing method of mirin according to liquor tax law. For example, in a general method for producing mirin, raw materials such as koji and washed rice are processed, and koji, enzymes and the like are added to prepare a koji, which is saccharified and aged. After the saccharification and ripening, the cocoon is separated into juice and cocoon by a tank. The resulting juice is fired in the refining process and lowered into a clear product mirin. The raw material treatment here includes steps of whitening, washing, dipping, draining, steaming, and allowing to cool, but further includes a step of liquefaction and / or saccharification of the hanging raw material. In addition to rice, rice bran, brewing alcohol or shochu, the raw material may be a partially hydrolyzed starch. Moreover, you may add an enzyme formulation to the liquefaction and / or saccharification process of a processing of a hanging raw material, and a koji as needed.
The fermented seasoning referred to in the present invention is basically fermented by adding sodium chloride based on tax exemption measures for non-drinking of alcoholic beverages, and supplementary materials according to the purpose such as carbohydrate raw materials, rice bran, modified alcohol, etc. Is a brewing seasoning that does not incur a liquor tax. Moreover, the manufacturing method of the fermented seasoning to be used consists of a fermentation process and an aging process. In the fermentation process, steamed saccharide ingredients, rice bran, yeast and salt are mixed and fermented. After fermentation, the koji is squeezed and filtered to separate the juice and koji. In the next ripening step, the juice is added to rice bran and saccharified and matured, and after ripening, it is squeezed and filtered to separate into juice and koji. The juice is sautéed, clarified and finish filtered to obtain a fermented seasoning. This fermented seasoning may be pulverized into a powdered fermented seasoning by a conventional method. The method for powderization is not particularly limited, and examples thereof include spray drying, drum drying, and freeze drying.

  Two or three essential ingredients of starches and mirin and / or fermented seasonings according to the invention may be added simultaneously or in any order. When performing in arbitrary order, you may pre-mix a part beforehand. In addition, according to the present invention, only a mirin and / or a fermented seasoning is contained in a commercially available seasoning liquid that already contains starches. May be. In that case, as a matter of course, when starches are insufficient, they may be supplemented. In this invention, when the seasoning improving material of foodstuff is a seasoning liquid, the method of adding the said seasoning liquid to a foodstuff is not specifically limited.

The food seasoning improving material of the present invention only needs to contain starches and mirin and / or fermented seasoning, and preferably contains 1.0 to 4.0% by mass of starch, mirin and / or Or the content of a fermented seasoning should just be 10 mass% or more with respect to content of starch. More preferably, the starch content may be 1.5 to 3.5% by mass.
In a seasoning improver for foods having a starch content of less than 1.0% by mass, for example, in the case of a seasoning liquid, the seasoning liquid is not sufficiently entangled with the ingredients, so the improvement in seasoning becomes insufficient, and the food ingredients over time Becomes dry and hard. In the seasoning improver for foods in which the starch content exceeds 4.0% by mass, the seasoning of the aforementioned foods is improved, but the texture is poor.
A food seasoning improving material having a mirin and / or fermented seasoning content of less than 10% by mass with respect to the starch content has a starchy odor and impairs the flavor of the food.

  The food seasoning improving material of the present invention may contain an oligosaccharide if necessary. By containing the oligosaccharide, it is possible to control the aging of starches contained in the seasoning improver of food.

Hereinafter, it demonstrates more concretely by the examination example.
Study example 1
The amount of starch contained in the seasoning liquid added to food was examined. First, 100 g of beef ribs were fried with salad oil for 1 minute, 200 ml of the seasoning liquid shown in Table 1 was added and boiled for 20 minutes. The cooked beef rose and the seasoning liquid were separated, and the seasoning liquid prepared by adding and mixing starches with various contents to the seasoning liquid was entangled with the beef rose meat. As a control, 100 g of beef rose was fried with salad oil for 1 minute, and 200 ml of the seasoning liquid having the composition shown in Table 1 was added and boiled for 20 minutes. These sensory evaluations were performed.
As starches, NOVATION 2700 [manufactured by Nippon SC Co., Ltd.] was used.

The sensory evaluation was performed by 6 panelists and evaluated by a three-point method (1; darker than the control, 2; equivalent to the control, 3; lighter than the control). From the average value of the sensory evaluation score by each panel, 1.0 to 1.5 is ◎, 1.5 to 2.0 is ◯, 2.0 to 2.5 is △, 2.5 to 3 0.0 is indicated by x. As an evaluation item, the thickness of the beef rose was performed.
The results of sensory evaluation are shown in Table 2 and Table 3.
In addition,% shown below has shown the mass%.

  From the results of Tables 2 and 3, when the starch content was 1.0 to 4.0%, the taste was almost the same as the control or deeper than the control. In particular, when the starch content was 1.5 to 3.5%, the taste was stronger than the control, and good results were obtained.

Study example 2
The amount of mirin and / or fermented seasoning contained in the starch-containing seasoning liquid was examined. First, 100 g of beef ribs were fried with salad oil for 1 minute, and 200 ml of the same seasoning liquid as in Examination Example 1 was added and boiled for 20 minutes. Separated cooked beef meat and seasoning liquid, with a certain ratio of starch to this seasoning liquid, and adding and mixing the fermented seasoning so as to have various contents with respect to the seasoning liquid Entangled with beef roses.
As starches, NOVATION 2700 [manufactured by Nippon SC Co., Ltd.] was used. The content of starches was 2.0% and 3.5%, which were good and felt better than the control in the result of Study Example 1. As a fermented seasoning, a taste plate MP (manufactured by Takeda Kirin Foods Co., Ltd.) was used.
The sensory evaluation was performed by 6 panelists and evaluated by a three-point method (1; good, 2; normal, 3; bad). From the average value of the sensory evaluation score by each panel, 1.0 to 1.5 is ◎, 1.5 to 2.0 is ◯, 2.0 to 2.5 is △, 2.5 to 3 0.0 is indicated by x. As an evaluation item, starch odor was suppressed.
Table 4 shows the results of sensory evaluation of beef sweet and boiled with a seasoning liquid containing 2.0% starch, Table 4 shows the results of sensory evaluation of beef sweet and boiled with a seasoning liquid containing 3.5% of starch As shown in FIG.

From the result of Table 4, in the beef sweet-boiled entangled with the seasoning liquid containing 2.0% of starch, the content of the fermented seasoning was 0.2% or more, and the starch odor was suppressed.
From the results of Table 5, in the beef sweet and simmered with the seasoning liquid containing 3.5% starch, the content of the fermented seasoning was 0.35% or more, and the starch odor was suppressed.
From the above results, it was found that the starch odor was suppressed when the content of the fermented seasoning was 10% or more with respect to the content of starches.

  As described above, cooking ingredients using a seasoning liquid containing starches and mirin and / or fermented seasonings, or by adding the seasoning liquid to the cooked ingredients, to the ingredients of the seasoning liquid Even when the penetration of is poor, it is possible to provide a food that improves the seasoning of the finished food.

Study example 3
The amount of starch contained in the seasoning liquid added to food was examined.
After immersing the fillet in the seasoning liquid of the formulation shown in Table 6 for 1 hour, it was baked at 180 ° C. for 10 minutes. Separately, a seasoning liquid prepared by adding and mixing starches so as to have various contents with respect to the seasoning liquid was applied to the fillet and further baked at 180 ° C. for 1 minute. These were stored at 5 ° C. and sensory evaluation was performed after 48 hours.
As starches, NOVATION 2700 [manufactured by Nippon SC Co., Ltd.] was used.

The sensory evaluation was performed by 6 panelists and evaluated by a three-point method (1; good, 2; normal, 3; bad). From the average value of the sensory evaluation score by each panel, 1.0 to 1.5 is ◎, 1.5 to 2.0 is ◯, 2.0 to 2.5 is △, 2.5 to 3 0.0 is indicated by x. As evaluation items, the texture of the first fillet was performed.
The results of sensory evaluation are shown in Table 7 and Table 8.

  From the results of Tables 7 and 8, when the starch content was 1.0 to 4.0%, the fillet was not hard and finished softly and softly. In particular, when the starch content was 1.5 to 3.5%, the texture was good.

Study example 4
The amount of mirin and / or fermented seasoning contained in the starch-containing seasoning liquid was examined. After immersing the fillet in the same seasoning liquid as in Examination Example 3, it was baked at 180 ° C. for 10 minutes. Separately, the seasoning liquid prepared by adding and mixing the fermented seasoning so as to have various contents with respect to the seasoning liquid with a certain ratio of starches is applied to the fillet and further baked at 180 ° C. for 1 minute. It was. These were stored at 5 ° C. and sensory evaluation was performed after 48 hours.
As starches, NOVATION 2700 [manufactured by Nippon SC Co., Ltd.] was used. The starch content was set to 2.0% and 3.5%, which were good in texture as a result of Study Example 3. As a fermented seasoning, a taste plate MP (manufactured by Takeda Kirin Foods Co., Ltd.) was used.
The sensory evaluation was performed by 6 panelists and evaluated by a three-point method (1; good, 2; normal, 3; bad). From the average value of the sensory evaluation score by each panel, 1.0 to 1.5 is ◎, 1.5 to 2.0 is ◯, 2.0 to 2.5 is △, 2.5 to 3 0.0 is indicated by x. As an evaluation item, starch odor was suppressed.
Table 9 shows the sensory evaluation results of the baked teriyaki coated with a seasoning liquid containing 2.0% starch, and the results of sensory evaluation of the baked teriyaki coated with a seasoning liquid containing 3.5% starch. Is shown in Table 10.

From the results of Table 9, in the teriyaki baked after applying a seasoning liquid containing 2.0% starch, the content of the fermented seasoning was 0.2% or more, and the starch odor was suppressed.
From the results shown in Table 10, in the teriyaki baked after applying a seasoning solution containing 3.5% starch, the content of the fermented seasoning was 0.35% or more, and the starch odor was suppressed.
From the above results, it was found that the starch odor was suppressed when the content of the fermented seasoning was 10% or more with respect to the content of starches.

As described above, cooking is performed using a seasoning liquid containing starches that have been changed in starch crystal structure and suppressed swelling and mirin and / or a fermented seasoning only by physical treatment (heat treatment). Alternatively, by applying the seasoning liquid to the cooked food, it is possible to provide a food that prevents the food from drying and retains a soft texture.

  EXAMPLES Hereinafter, although an Example demonstrates this invention concretely, this invention is not limited to these Examples.

100 g of beef ribs were fried with salad oil for 1 minute, 200 ml of the seasoning liquid shown in Table 11 was added and boiled for 20 minutes. Separated cooked beef meat and seasoning liquid, and entangled the seasoning liquid prepared by adding 2.7% starch and fermented seasoning to 0.3% to this seasoning liquid. (Invention 1, Invention 2). As a control, 100 g of beef ribs were fried with salad oil for 1 minute, and 200 ml of a seasoning liquid having the composition shown in Table 11 was added and boiled for 20 minutes. These sensory evaluations and salinity measurements were performed. In addition, the seasoning compounding quantity in the seasoning liquid in this invention 1 is 90% of the seasoning compounding quantity in the seasoning liquid in a control | contrast. Similarly, the blending amount of the seasoning in the seasoning liquid of the present invention 2 is 85% of the blending amount of the seasoning in the seasoning liquid in the control.
As starches, NOVATION 2700 [manufactured by Nippon SC Co., Ltd.] was used.
As a fermented seasoning, a taste plate MP (manufactured by Takeda Kirin Foods Co., Ltd.) was used.

The sensory evaluation was performed by 6 panelists and evaluated by a three-point method (1; darker than the control, 2; equivalent to the control, 3; lighter than the control). From the average value of the sensory evaluation score by each panel, 1.0 to 1.5 is ◎, 1.5 to 2.0 is ◯, 2.0 to 2.5 is △, 2.5 to 3 0.0 is indicated by x. As an evaluation item, the thickness of the beef rose was performed.
The results are shown in Table 12.

  From the results shown in Table 12, the present invention 1 had a higher salt content and a slightly higher taste compared to the control, and the present invention 2 had the same salinity and the same taste as the control. That is, when the amount of the seasoning to be blended is more than 85% of the amount of the seasoning blended in the control seasoning liquid, it can be seasoned more intensely than the control, and the taste is as thick as the control seasoning liquid. It was possible to make up to 85% of the amount of seasoning in the control seasoning liquid. Thus, by using the seasoning liquid containing starches and mirin and / or a fermented seasoning, the seasoning of the food could be improved even if the amount of the seasoning liquid used was reduced.

After immersing the fillet in the seasoning liquid of the formulation shown in Table 6 for 1 hour, it was baked at 180 ° C. for 10 minutes. Separately, a seasoning liquid prepared by adding and mixing starches to 2.7% with respect to the seasoning liquid and mirin or fermented seasoning to 0.3% was applied to the fillet and further added at 180 ° C. for 1 Separately baked (Invention 3, Invention 4). These were stored at 5 ° C. As a control, a seasoning liquid to which starches and mirin or a fermented seasoning were not added was applied to the fillet and similarly baked and stored. These sensory evaluations, moisture measurements, and break stress measurements were performed 48 hours after storage.
As starches, NOVATION 2700 [manufactured by Nippon SC Co., Ltd.] was used.
As the mirin, Takara Hon Mirin (Takara Shuzo Co., Ltd.) was used.
As a fermented seasoning, a taste plate MP (manufactured by Takeda Kirin Foods Co., Ltd.) was used.
The sensory evaluation was performed by 6 panelists and evaluated by a three-point method (1; good, 2; normal, 3; bad). From the average value of the sensory evaluation score by each panel, 1.0 to 1.5 is ◎, 1.5 to 2.0 is ◯, 2.0 to 2.5 is △, 2.5 to 3 0.0 is indicated by x. As evaluation items, the texture of the first fillet was performed.

The breaking stress was measured with a blade-like probe using a texture analyzer (manufactured by Stable Micro Systems) at room temperature (temperature of 25 ° C.) and cutting the cut slices into approximately 2 cm × 2 cm. The measurement conditions were Pre-Speed: 2.0 mm / second, Test-Speed: 1.0 mm / second, Distance: 30.0 mm, and Auto: 5 g.
The results are shown in Table 13.

  From the results shown in Table 13, the present invention 3 and the present invention 4 had higher moisture and lower breaking stress than the control. In the sensory evaluation, the control was too hard and too tight, but the present invention 3 and present invention 4 were evaluated as soft and plump and soft. The direction of the present invention 4 using a fermented seasoning finished softer and softer.

Of the seasoning improving materials for foods of the present invention, which contains starches whose swelling is suppressed by physical treatment (heat treatment), and whose swelling is suppressed , mirin and / or fermented seasonings, improve the seasoning of foods The material can improve the seasoning of the food without being affected by the penetration into the food. In particular, the present invention is useful because it is excellent in improving the seasoning of meat and seafood.
Moreover, the water | moisture-content holding | maintenance holding | maintenance material of the foodstuff of this invention can prevent drying of a foodstuff and can hold | maintain a food texture, without affecting the flavor of a foodstuff. In particular, the present invention is useful because it is excellent in moisture retention and texture retention of meat and seafood.

Claims (4)

It contains starches that have changed the crystal structure of starch and inhibited swelling only by physical treatment (heat treatment) , mirin and / or fermented seasoning, and the starch content is 1.0 to 4.0 mass. %, And the content of mirin and / or fermented seasoning is 10% by mass or more based on the content of starches . The food seasoning improving material according to claim 1, wherein the food seasoning improving material is a food seasoning improving material, or a moisture retention / texture retaining material of the food. The seasoning of a foodstuff according to claim 1, which is a seasoning liquid containing starches whose swelling is suppressed by changing the crystal structure of starch only by physical treatment (heat treatment) , and mirin and / or a fermented seasoning. Improvement material. A method for improving the seasoning of meat or fishery products, comprising the step of treating meat or fishery products with the food seasoning improving material according to any one of claims 1 to 3.