JP2001120217A - Combined seasoning - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a combined seasoning that causes no splash and stain, when it is used, and can be sufficiently mixed with ingredient materials through simple operations. SOLUTION: The objective combined seasoning is prepared by adding a seasoning oil to a seasoning solution in a gel from including a seasoning solution and a thermo-reversible gelling agent in the state before cooking.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a combined seasoning which is easy to handle and is easily entangled with ingredients and the like. Specifically, it refers to a combined seasoning in which a seasoning oil is contained in a gel-like seasoning liquid comprising a seasoning liquid and a thermoreversible gelling agent before being mixed with ingredients and the like.

[0002]

2. Description of the Related Art In recent years, fried rice and dry curry can be cooked simply by being wrapped in cooked rice, and tarako spaghetti, meat spaghetti, and yakisoba can be cooked by being wrapped in various pasta noodles and fried noodles. There is an increasing demand for so-called seasonings that can be used to cook Happo greens and chinjaolose simply by mixing them with ingredients.

Conventionally used seasonings include:
Powder, paste, and liquid seasonings are often used. However, in the case of a powdered seasoning, the powder may be in the form of lumps and not spread well over the ingredients, resulting in a cooked dish having a darker or darker taste, or the seasoning powder being scattered during opening and cooking. was there. In addition, when using a liquid or paste-like combined seasoning, there is a problem that the hands become dirty or the seasoning scatters, especially at the time of opening. In addition, when using conventional seasonings, cook rice, noodles, or other ingredients in a frying pan or pan with seasoning oil and fry them under heating, and then add a seasoning solution or seasoning powder and ingredients. It is necessary to entangle the ingredients and the like, and the cooking is complicated.

[0004] As a conventional technique, there is a frozen food (Japanese Patent No. 2709843) in which a seasoning liquid gel containing oil is mixed. This is based on the fact that gellan gum is poor in thermoreversibility, breaks down the gel structure when frozen, and weakens the water holding power.It is stable in the manufacturing process, and the gel breaks when cooking after freezing and thawing. In addition, at the time of meal, the seasoning component is released. The seasoning used in the present invention is used for frozen foods, and does not require good handling at the time of opening. Therefore, there has been a demand for a seasoning that can be easily handled and cooked by a simple operation.

[0005]

DISCLOSURE OF THE INVENTION The present invention has been developed in view of the above-mentioned circumstances, and the ingredients and the seasoning are sufficiently entangled with a simple operation. It is an object of the present invention to provide a seasoning that does not spatter and become dirty.

[0006]

Means for Solving the Problems The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result, have found that a seasoning comprising a seasoning solution, a seasoning oil and a thermoreversible gelling agent,
In the state before cooking, the combined seasoning containing the seasoning oil in the gel-like seasoning liquid consisting of the seasoning liquid and the thermoreversible gelling agent is surprisingly easy to cook when cooking. It was found to be a convenient seasoning that does not spatter and become dirty when used. The present invention has been completed based on such findings.

[0007] During cooking, the seasoning oil in the seasoning of the present invention is easier to disperse than the heated and dissolved seasoning liquid because of its lower viscosity. Therefore, during cooking, the seasoning oil is first dispersed in the ingredients and the like, and thereafter the seasoning liquid is dispersed, and the combined seasoning of the present invention is a simple operation of mixing with one seasoning. Entangled with materials etc.

[0008] This seasoning is in the form of a gel before heating, and since the seasoning oil is contained in the gel-like seasoning liquid, it does not stain hands and the like when used, and is easy to use. good.

That is, the present invention is a combined seasoning in which a seasoning oil is contained in a gel seasoning solution comprising a seasoning solution and a thermoreversible gelling agent.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The seasoning according to the present invention is
It is a seasoning obtained by mixing various seasonings, spices and the like, and refers to a seasoning prepared by mixing with ingredients and the like. Specifically, it is a seasoning that can cook fried rice and dry curry just by wrapping it in rice, and a seasoning that can cook tarako spaghetti, meat spaghetti, yakisoba just by wrapping it in various pasta noodles and fried noodles. ,
It is a seasoning that can be used to cook Happo greens and chinjaolose simply by wrapping it in ingredients such as vegetables and meat.

The seasoning liquid in the present invention refers to a liquid in which a seasoning component is dispersed or dissolved in water or the like. As a specific example,
Fruit and vegetable juices, soy sauces: for example, thin soy sauce, dark soy sauce, tamari soy sauce, white soy sauce, soy sauce moromi, etc. Miso: for example, rice miso, wheat miso, bean miso, mixed miso, etc. Sources: for example, Worcester sauce, medium-thick sauce, thick sauce and the like, and those appropriately selected from mirin and wine, etc., in which salt, sugars, acids, and other additives such as spices, flavors, and pigments are dispersed or dissolved.

The seasoning oil in the present invention refers to oil which is liquid at normal temperature or solid fat at normal temperature, and is roughly classified into vegetable oil and fat. As vegetable oils, walnut oil, soybean oil, corn oil, rapeseed oil, rice bran oil, sesame oil, peanut oil, sunflower oil, olive oil, coconut oil, cocoa butter, etc., and animal oils such as sardine oil, herring oil, Cod liver oil, whale oil, beef tallow, lard, sheep tallow, butterfat and the like. When used as the seasoning oil of the present invention, these are appropriately selected and used. Further, an oil-soluble flavor or the like may be mixed with these seasoning oils and used. It is desirable that the amount of the seasoning oil is 0.5 to 10% by weight (hereinafter, unless otherwise specified,% indicates% by weight) based on the total seasoning. The amount of seasoning oil is 10
%, The separation of the seasoning oil and the gel-like seasoning liquid becomes large, and the seasoning oil may pop out during use, which is not preferable. Also, if the amount of the seasoning oil is less than 0.5% with respect to the whole seasoning, the seasoning oil does not fit well in the ingredients. More preferably, the amount of the seasoning oil is preferably 2 to 6% based on the whole seasoning. 2
If the amount of seasoning oil is less than 10%, the flavor of the oil cannot be fully utilized, and if it exceeds 6%, the stickiness of the oil increases when mixed with ingredients and the like, which is not preferable.

The thermoreversible gelling agent refers to a gelling agent that forms a gel that melts when heated, and examples thereof include carrageenan, gelatin, agar, and furcellulan. Can be used. Thickening agents such as locust bean gum, xanthan gum, guar gum, psyllium seed gum, glucomannan, tara gum, tamarind seed gum, etc. can be mixed with these thermoreversible gelling agents and used as thermoreversible gelling agents. . In addition, for example, a combination of locust bean gum and xanthan gum, a combination of glucomannan and xanthan gum and the like cannot be used alone as a gelling agent, but a material that gels when combined is used as a thermoreversible gelling agent. Of course it is good.
Among these thermoreversible gelling agents, especially carrageenan,
A thermoreversible gelling agent composed of locust bean gum is desirable because the gel solubility upon heating is particularly good.

The obtained seasoning is cooked and used together with other ingredients. At the time of use, the gel-like seasoning liquid dissolves, but the viscosity of the seasoning liquid at this time is desirably higher to some extent. Therefore, the viscosity of the seasoning liquid containing the thermoreversible gelling agent is 100 to 3000 at 60 ° C.
It is desirable to make it to be in the range of 0 mPa · s.
If it is made to have a viscosity lower than 100 mPa · s, the seasoning liquid components will spread together with the seasoning oil when the seasoning is heated, and the seasoning liquid and ingredients will be mixed before the seasoning oil and the ingredients are mixed well. This is because it becomes entangled and makes it impossible to cook delicious dishes. Also, if used at a viscosity higher than 30000 mPa · s (too high viscosity), even if heated,
This is because the seasoning liquid becomes difficult to spread, and the seasoning liquid and the ingredients are hardly entangled.

Ingredients for incorporating a seasoning in the present invention include cooked rice, noodles, vegetables, meat, and other processed foods in general. When cooking these ingredients,
They may be mixed, or may be included in the seasoning.

In preparing the combined seasoning of the present invention, the seasoning liquid and the thermoreversible gelling agent are mixed by heating, seasoning oil is added, and the mixture is filled in a container. When heating and mixing the seasoning liquid and the thermoreversible gelling agent, the heating temperature differs depending on the thermoreversible gelling agent used.For example, when using a thermoreversible gelling agent consisting of carrageenan and locust bean gum Is heated in the range of 80 to 95C. Mixing is
For example, mixing may be performed using a propeller stirrer or the like. When filling in a container, the filling temperature depends on the thermoreversible gelling agent used, but as a thermoreversible gelling agent,
In a seasoning liquid using carrageenan and locust bean gum, if the temperature is lower than 50 ° C., the seasoning gels, and it becomes difficult to fill. Therefore, it is desirable to pack at 50 ° C. or more. Further, as for the seasoning oil, when a solid seasoning oil is used, it is desirable to dissolve and fill it in order to facilitate filling. The container used for filling the container is not particularly limited, but for example, a heat-resistant jelly cup, an aluminum pouch, an air-impermeable casing, or the like may be used because of easy removal of the seasoning. In particular,
It is preferable to use a heat-resistant jelly cup because it is simple and easy to fill when used.

The sterilization method is not particularly limited, and examples thereof include retort sterilization, autoclave sterilization, and boiling sterilization.

The seasoning according to the present invention is used during cooking. When cooking by heating, the temperature varies depending on the thermoreversible gelling agent to be used, but it is necessary to cook at a temperature at which the gel-like seasoning liquid is sufficiently dissolved. For cooking, for example, fry the seasoning and ingredients in a frying pan or the like, or use rice cooked in a container, put the seasoning in the present invention on top of it, put in a microwave oven,
Thereafter, it can be used by a cooking method such as stirring.

[0019]

EXAMPLES Hereinafter, the contents of the present invention will be specifically described with reference to the following examples, but the present invention is not limited to these examples. In the present invention, “parts” means “parts by weight” unless otherwise specified.

Example 1 Seasoning for Dry Curry Formulation (Seasoning Liquid) Vegetable Paste 10.3 Fruit Juice Paste 2.5 Flavor Paste 8.7 Sugar 3.5 Salt 2.5 Spice 2.6 Starch 1.0 Carrageenan 0.5 Locust bean gum 0.4 Water 68.0 Total 100,0 Viscosity of seasoning liquid part (measured with B-type rotary viscometer): 3 at 60 ° C
100 mPa · s (seasoning oil part) Unsalted butter 20.0 Salad oil 78.5 Curry flavor 1.5 Total 100.0 Seasoning formulation Seasoning liquid according to the above formulation 60.0 g Seasoning oil according to the above formulation 3.0 g Beef minced meat 6 0.0g Onion 4.0g Carrot 2.0g Total 70.0g

According to the above formula, sugar, carrageenan, locust bean gum and starch are added to water, and at 80 ° C.,
Stir for 10 minutes, add vegetable paste, fruit paste, flavor paste, sugar, salt and spices to the mixture.
The mixture was heated and stirred at 5 ° C. for 5 minutes to obtain a seasoning liquid. In addition, salt-free butter, salad oil and curry flavor were mixed to obtain a seasoning oil. After filling the seasoning solution, seasoning oil and other ingredients into a heat-resistant jelly cup, the mixture was subjected to retort sterilization at 121 ° C. for 20 minutes to obtain a seasoning for dry curry.

The seasoning for dry curry obtained in this example is placed on 300 g of rice, cooked (2 minutes) in a microwave (700 watts) without wrapping, taken out of the microwave, and then spooned. It was eaten after mixing. As a result, the rice and seasonings were well entangled, and a delicious dry curry was made. Also, when the seasoning was put on the rice from the heat-resistant jelly cup, the seasoning did not scatter from the cup and was easy to use.

[0023]

[Effect of the present invention] By preparing a seasoning with a seasoning liquid, a seasoning oil, and a thermoreversible gelling agent, the seasoning is a seasoning sufficiently entangled with ingredients and the like by a simple operation. When used, it is an easy-to-use seasoning that does not spatter.

Claims (4)

[Claims] 1. A combined seasoning wherein a seasoning oil is contained in a gel-like seasoning solution comprising a seasoning solution and a thermoreversible gelling agent. 2. The seasoning oil amount is 0.5 to the whole seasoning amount.
The combined seasoning according to claim 1, which is 10% by weight. 3. The seasoning solution containing a thermoreversible gelling agent has a viscosity of:
The combined seasoning according to claim 1 or 2, which is in a range of 100 to 30,000 mPa · s at 60 ° C. 4. The seasoning according to claim 1, wherein the thermoreversible gelling agent comprises carrageenan and locust bean gum.