JP6462258B2 - Method for cooking meat and seasoning for cooking meat - Google Patents
Method for cooking meat and seasoning for cooking meat Download PDFInfo
- Publication number
- JP6462258B2 JP6462258B2 JP2014147893A JP2014147893A JP6462258B2 JP 6462258 B2 JP6462258 B2 JP 6462258B2 JP 2014147893 A JP2014147893 A JP 2014147893A JP 2014147893 A JP2014147893 A JP 2014147893A JP 6462258 B2 JP6462258 B2 JP 6462258B2
- Authority
- JP
- Japan
- Prior art keywords
- weight
- meat
- cooking
- parts
- starch
- 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.)
- Active
Links
- 238000010411 cooking Methods 0.000 title claims description 91
- 235000013372 meat Nutrition 0.000 title claims description 76
- 235000011194 food seasoning agent Nutrition 0.000 title claims description 41
- 238000000034 method Methods 0.000 title claims description 16
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 96
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 80
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 74
- 229920002472 Starch Polymers 0.000 claims description 57
- 235000019698 starch Nutrition 0.000 claims description 56
- 239000008107 starch Substances 0.000 claims description 56
- 239000000047 product Substances 0.000 claims description 52
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 41
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 41
- 235000000346 sugar Nutrition 0.000 claims description 39
- 239000004471 Glycine Substances 0.000 claims description 37
- 108010046377 Whey Proteins Proteins 0.000 claims description 36
- 102000007544 Whey Proteins Human genes 0.000 claims description 36
- 235000021119 whey protein Nutrition 0.000 claims description 35
- 150000001720 carbohydrates Chemical class 0.000 claims description 26
- 235000001014 amino acid Nutrition 0.000 claims description 24
- 150000001413 amino acids Chemical class 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 24
- 108010005094 Advanced Glycation End Products Proteins 0.000 claims description 20
- 235000018102 proteins Nutrition 0.000 claims description 19
- 102000004169 proteins and genes Human genes 0.000 claims description 19
- 108090000623 proteins and genes Proteins 0.000 claims description 19
- 238000010438 heat treatment Methods 0.000 claims description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 150000002337 glycosamines Chemical class 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 claims description 2
- 125000000969 xylosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)CO1)* 0.000 claims description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 2
- 239000005862 Whey Substances 0.000 claims 1
- 238000007781 pre-processing Methods 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 229940024606 amino acid Drugs 0.000 description 21
- 238000002156 mixing Methods 0.000 description 15
- 235000013330 chicken meat Nutrition 0.000 description 14
- 241000287828 Gallus gallus Species 0.000 description 13
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- 235000013305 food Nutrition 0.000 description 10
- 210000000689 upper leg Anatomy 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- 150000002772 monosaccharides Chemical class 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 238000006243 chemical reaction Methods 0.000 description 7
- 239000003925 fat Substances 0.000 description 7
- 230000001771 impaired effect Effects 0.000 description 7
- 229930091371 Fructose Natural products 0.000 description 6
- 239000005715 Fructose Substances 0.000 description 6
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 6
- MKRNVBXERAPZOP-UHFFFAOYSA-N Starch acetate Chemical compound O1C(CO)C(OC)C(O)C(O)C1OCC1C(OC2C(C(O)C(OC)C(CO)O2)OC(C)=O)C(O)C(O)C(OC2C(OC(C)C(O)C2O)CO)O1 MKRNVBXERAPZOP-UHFFFAOYSA-N 0.000 description 5
- 150000002016 disaccharides Chemical class 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 4
- 235000019688 fish Nutrition 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 230000001603 reducing effect Effects 0.000 description 3
- 238000001694 spray drying Methods 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 150000008163 sugars Chemical class 0.000 description 3
- 150000004043 trisaccharides Chemical class 0.000 description 3
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 2
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 2
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 2
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 239000011248 coating agent Substances 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- 238000002036 drum drying Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 239000008125 glucin Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 2
- 229960000310 isoleucine Drugs 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000011259 mixed solution Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 238000012643 polycondensation polymerization Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- ZCLAHGAZPPEVDX-UHFFFAOYSA-N D-panose Natural products OC1C(O)C(O)C(OC(C(O)CO)C(O)C(O)C=O)OC1COC1C(O)C(O)C(O)C(CO)O1 ZCLAHGAZPPEVDX-UHFFFAOYSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- MUPFEKGTMRGPLJ-OBAJZVCXSA-N Gentianose Natural products O(C[C@@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@H](O)[C@@H](CO)O2)O1)[C@H]1[C@@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-OBAJZVCXSA-N 0.000 description 1
- 229920000569 Gum karaya Polymers 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 208000007976 Ketosis Diseases 0.000 description 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 description 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 description 1
- 241000934878 Sterculia Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 description 1
- 239000001099 ammonium carbonate Substances 0.000 description 1
- 235000012501 ammonium carbonate Nutrition 0.000 description 1
- 235000019270 ammonium chloride Nutrition 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 150000003841 chloride salts Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229930182830 galactose Natural products 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- MUPFEKGTMRGPLJ-WSCXOGSTSA-N gentianose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-WSCXOGSTSA-N 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- MNQZXJOMYWMBOU-UHFFFAOYSA-N glyceraldehyde Chemical compound OCC(O)C=O MNQZXJOMYWMBOU-UHFFFAOYSA-N 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000010494 karaya gum Nutrition 0.000 description 1
- 239000000231 karaya gum Substances 0.000 description 1
- 229940039371 karaya gum Drugs 0.000 description 1
- 150000002584 ketoses Chemical class 0.000 description 1
- 210000002414 leg Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000004482 other powder Substances 0.000 description 1
- ZCLAHGAZPPEVDX-MQHGYYCBSA-N panose Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@@H](O[C@H]([C@H](O)CO)[C@H](O)[C@@H](O)C=O)O[C@@H]1CO[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 ZCLAHGAZPPEVDX-MQHGYYCBSA-N 0.000 description 1
- 235000021116 parmesan Nutrition 0.000 description 1
- COLNVLDHVKWLRT-UHFFFAOYSA-N phenylalanine Natural products OC(=O)C(N)CC1=CC=CC=C1 COLNVLDHVKWLRT-UHFFFAOYSA-N 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 150000004044 tetrasaccharides Chemical class 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Description
本発明は、こんがりとした焼き色や、香ばしい焼き風味を付ける、鶏肉、豚肉、牛肉、魚肉などの食肉の加熱調理方法および加熱調理用調味料に関する。 The present invention relates to a method for cooking meat such as chicken, pork, beef, fish and the like, and a seasoning for cooking.
鶏肉、豚肉、魚肉などの食肉にこんがりとした焼き色(あるいは焦げ目)や、香ばしい焼き風味を付け易くする技術として、加熱調理におけるメイラード反応(糖とアミノ酸が相互に作用して、褐色物質(メラノイジン)と特有の香気成分を生じさせる反応)を促進する方法が知られる。 Maillard reaction in heating and cooking (sugar and amino acids interact with each other as a brownish substance (melanoidin) as a technology that makes it easy to add a crisp grilled color (or burnt eyes) to meat such as chicken, pork and fish ) And a reaction that produces a unique aroma component) are known.
例えば特許文献1には、アルドース糖又はケトース糖と、アミノ酸とからなるメイラード反応生成物を、例えばスプレー乾燥に曝すことで、10秒以内の短時間で褐色などの着色物を作り出すことができ、該着色物はさまざまな食品の着色に利用することができることが記載されている。 For example, Patent Document 1 discloses that a Maillard reaction product composed of an aldose sugar or a ketose sugar and an amino acid can be subjected to, for example, spray drying to produce a color such as brown in a short time within 10 seconds. It is described that the colored product can be used for coloring various foods.
特許文献2には、調理済みグラタン類(マカロニグラタン)の上部表面に、乳製品(パルメザン粉チーズ)及び糖類(キシロース)の水溶液を噴霧により付着(正味)させて加熱すると、電子レンジ10分程度で良好な香りと焦げ色が得られることが記載されている。 In Patent Document 2, when an aqueous solution of dairy products (parmesan powdered cheese) and sugars (xylose) is attached to the upper surface of cooked gratans (macaroni gratan) by spraying (net) and heated, the microwave oven is about 10 minutes. It is described that a good fragrance and dark color can be obtained.
特許文献3には、調製済みマカロニグラタンの表面に、キシロースとグリシンの水溶液と、粉末油脂を混ぜたペーストを刷毛で塗り、市販の500W電子レンジで加熱したところ、該ペーストを塗布しない場合に比べ、好ましい香ばしさと良好な焼き色を呈することが記載されている。 In Patent Document 3, a paste prepared by mixing an aqueous solution of xylose and glycine and powdered fats and oils on the surface of prepared macaroni gratan is applied with a brush and heated in a commercially available 500 W microwave oven, compared to the case where the paste is not applied. It is described that it exhibits a preferable fragrance and a good baked color.
特許文献4には、食塩とアミノ酸を含有する粉末醤油、グルコースからなる粉末形態の糖類、DE3〜15のデキストリン、粉末形態のカラヤガム、ニンニク、ショウガからなる香辛料やみりんを混和してなる調理用調味料を魚や鶏肉の切り身の表面に均一に付着させ、ラップをして電子レンジにて加熱調理することにより、通常のフライパン等で加熱調理したようなこんがりとした焦げ目と照りを有する照り焼き様製品が得られることが記載されている。 Patent Document 4 includes a soy sauce containing salt and an amino acid, a saccharide in the form of powder consisting of glucose, a dextrin of DE 3 to 15, a karaya gum in the form of powder, garlic, a spice and mirin made of ginger, and a seasoning for cooking. A teriyaki-like product that has a crisp burnt eye and shine, such as when cooked in a normal frying pan, by evenly attaching the ingredients to the surface of the fish or chicken fillets, wrapping and cooking in a microwave oven Is obtained.
特許文献4には、アミノ酸、還元糖、塩類を含有するゲル化物を調理済み食品の上部表面に付着させ、電子レンジ加熱することにより、均一に焦げ目がつき、好ましい風味が得られるトッピング組成物やそれを用いた調理済み食品に関する記載がある。 Patent Document 4 discloses a topping composition in which a gelled product containing an amino acid, a reducing sugar, and a salt is attached to the upper surface of a cooked food and heated in a microwave oven so that it is uniformly burnt and has a desirable flavor. There is a description about cooked foods using it.
特許文献5では、カラメル色素および増粘剤を含む褐色着色組成物をドウクラストの表面に適用し、焙焼時表面を褐色化することが記載されている。 Patent Document 5 describes that a brown coloring composition containing a caramel pigment and a thickener is applied to the surface of a dough crust to brown the surface during roasting.
特許文献6では、糖類(キシロース、キシロオリゴ糖、グルコース、蔗糖、果糖及び粉末水飴等)とアミノ酸類(グリシン、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等)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(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等)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を振りかけて、電子レンジ加熱でも良好な香りと焦げ色が得られることが記載されている。 In Patent Document 6, saccharides (xylose, xylooligosaccharide, glucose, sucrose, fructose, powdered starch syrup, etc.) and amino acids (glycine, isoleucine, leucine, lysine, methionine, phenylalanine, tyrosine, histidine, proline, and salts thereof) A composition for scoring a food product comprising a swelling agent (sodium bicarbonate, potassium carbonate, a mixture of these with an acidic substance, ammonium chloride, ammonium carbonate, etc.) It is described that a good fragrance and dark color can be obtained even by heating in a microwave oven by sprinkling a composition for applying a light.
特許文献8では、フラクトース及び/又はフラクトースを構成糖に含む糖類に、2価又は3価の金属イオンの塩化物塩を添加してなるブラウニング剤、及び該剤を水や油脂等の溶剤に溶解させることなく食品表面に分布せしめ、食品表面で加熱処理することが記載されている。 In Patent Document 8, a browning agent obtained by adding a divalent or trivalent metal ion chloride salt to a saccharide containing fructose and / or fructose as a constituent sugar, and the agent is dissolved in a solvent such as water or fat. It is described that it is distributed on the surface of the food without causing it to undergo heat treatment on the surface of the food.
このように、従来知られている、褐色様の色調である焼き色を食肉表面に付与する方法は、着色料等の色素成分を利用するか、糖とアミノ酸を必須とするメイラード反応を利用するものである。 Thus, the conventionally known methods for imparting a brown-colored grilled color to the meat surface use a pigment component such as a colorant or a Maillard reaction that requires sugar and amino acids as essential. Is.
しかし、特許文献1〜8に記載の方法では、食品に含まれる脂質および水分が、加熱調理時に食品表面からドリップすることで、着色料又はメイラード反応生成物が食肉表面から脱落してしまう。また、十分な焼き色付与効果を期待することができない。 However, in the methods described in Patent Documents 1 to 8, the lipids and moisture contained in the food drip from the food surface during cooking, so that the colorant or Maillard reaction product falls off the meat surface. In addition, it is not possible to expect a sufficient effect of giving a baked color.
本発明はかかる点に鑑みてなされたもので、食肉からのドリップを抑制し、食肉の表面に、褐色様の色調である焼き色を付与し、かつ、加熱調理後の食感を柔らかく仕上げることを目的とする。 The present invention has been made in view of such points, and suppresses drip from meat, imparts a brownish color to the surface of the meat, and softly finishes the texture after cooking. With the goal.
請求項1の発明は、タンパク質と、デンプンと、アミノ酸と、糖類と、糖加熱加工品とを混合したものを食肉に塗した後に、加熱調理する食肉の加熱調理方法であって、前記混合したものは、前記食肉100重量部に対し、前記タンパク質としてのホエイタンパクを0.33〜1.00重量部、前記デンプンとしての酢酸でん粉を0.33〜3.00重量部、前記アミノ酸としてのグリシンを0.15〜0.83重量部、前記糖類としてのキシロースを0.15〜0.63重量部、前記糖加熱加工品を0.03〜0.49重量部含むものである、ことを特徴とする。ここで、「加熱調理」には、オーブン、ガス、炭火などを用いて食肉を焼く加熱調理、油を用いて食肉を揚げる加熱調理が含まれる。 The invention of claim 1 is a method of cooking meat by heating and cooking after applying a mixture of protein, starch, amino acid, saccharide and sugar-heat-processed product to the meat, and mixing the mixture For 100 parts by weight of the meat, 0.33 to 1.00 parts by weight of whey protein as the protein, 0.33 to 3.00 parts by weight of acetic acid starch as the starch, glycine as the amino acid 0.15 to 0.83 parts by weight, 0.15 to 0.63 parts by weight of xylose as the saccharide, and 0.03 to 0.49 parts by weight of the sugar-heat-processed product. . Here, “heat cooking” includes heat cooking for cooking meat using an oven, gas, charcoal fire, and the like, and cooking for cooking meat using oil.
「糖類」には、キシロース、グルコース、ガラクトース、フルクトース(単糖類)、スクロース・マルトース、ラクトース(二糖類)等が含まれる。 “Saccharides” include xylose, glucose, galactose, fructose (monosaccharide), sucrose maltose, lactose (disaccharide) and the like.
「アミノ酸」には、グリシン、イソロイシン、ロイシン、リジン等が含まれる。このような「糖類」「アミノ酸」は、調理時にメイラード反応し、焼き色を付与する働きがある。 “Amino acid” includes glycine, isoleucine, leucine, lysine and the like. Such “saccharides” and “amino acids” have a function of giving a baked color by making a Maillard reaction during cooking.
「タンパク質」には、乳タンパク、大豆タンパク、卵白等が含まれる。「デンプン」には、コーンスターチ、小麦でん粉、馬鈴薯でん粉、甘藷でん粉、タピオカでん粉等、又は、それらを起源原料とする加工でん粉が含まれる。このような「タンパク質」「デンプン」は調理時に食肉の表面をコーティングし、食肉表面からの水分や脂のドリップを抑制する働きがある。 “Protein” includes milk protein, soy protein, egg white and the like. “Starch” includes corn starch, wheat starch, potato starch, sweet potato starch, tapioca starch, and the like, or processed starch derived from them. Such “protein” and “starch” have a function of coating the surface of meat during cooking and suppressing drip of moisture and fat from the surface of the meat.
「糖加熱加工品」としては、糖類に水を加えて又は加えないで、80〜200℃の温度下で加熱したものである。前記糖類とは、単糖類や二糖類・三糖類或いはそれ以上の多糖類のことを示し、これらのうち1種類だけが含有されていてもよいし、複数種類が含有されていてもよい。また同じ種類の糖が複数種類含有されていてもよい。前記糖類の例として、ブドウ糖・果糖(単糖類)、蔗糖・麦芽糖・乳糖(二糖類)、ゲンチアノース・ラフィノース・パノース(三糖類)、スタキオース・スコロドース(四糖類)などを挙げることができる。そして上記条件の下、前記糖類を加熱すれば、前記混合液中の単糖類(ブドウ糖や果糖など)が縮重合反応し、低分子から高分子まで広い範囲の分子量分布を備えた前記糖加熱加工品ができる。この際、二糖類や三糖類以上の多糖類は熱によって加水分解され、一旦単糖類に熱分解される。その後、これらの単糖類が脱水縮重合を起こすのである。こうして製造された糖加熱加工品は非常に反応性が高く、加熱すると食品素材の蛋白質と容易にメイラード反応を起こし、焼き風味や焼き色を付与する。また、前記糖加熱加工品を乾燥させて粉末にすることができる。乾燥方法としては、例えばスプレードライやドラム乾燥、フリーズドライなどを挙げることができる。こうして前記糖加熱加工品を粉末にすると他の粉末品と混合して粉末製剤をつくることができる。なお、前記糖類には還元性のある単糖や、二糖でも還元性を有しているものを使用することが好ましい。 The “sugar heat-processed product” is a product heated at a temperature of 80 to 200 ° C. with or without adding water to the saccharide. The saccharide refers to a monosaccharide, a disaccharide, a trisaccharide, or a polysaccharide higher than that, and only one kind or a plurality of kinds may be contained. Further, a plurality of types of the same type of sugar may be contained. Examples of the saccharide include glucose / fructose (monosaccharide), sucrose / maltose / lactose (disaccharide), gentianose / raffinose / panose (trisaccharide), and stachyose / scorodose (tetrasaccharide). And if the saccharide is heated under the above conditions, the saccharide heating process with a wide range of molecular weight distribution from low to high molecular weight will occur due to condensation polymerization reaction of monosaccharides (such as glucose and fructose) in the mixed solution. I can make goods. At this time, disaccharides and polysaccharides higher than trisaccharides are hydrolyzed by heat and once thermally decomposed into monosaccharides. Thereafter, these monosaccharides undergo dehydration condensation polymerization. The sugar heat-processed product thus produced is very reactive, and when heated, it easily causes a Maillard reaction with the protein of the food material, and imparts a baked flavor and color. Moreover, the sugar heat-processed product can be dried to form a powder. Examples of the drying method include spray drying, drum drying, and freeze drying. When the sugar-heat-processed product is made into powder in this way, it can be mixed with other powder products to make a powder formulation. In addition, it is preferable to use the monosaccharide which has a reducing property, and the disaccharide which has a reducing property also as the said saccharide.
このような請求項1の発明によれば、加熱調理の際に食肉からのドリップ(水分や脂のドリップ)を抑制するので、糖類やアミノ酸などが食肉表面から脱落するのが防止され、焼き色、焼き風味を付与することができ、かつ、焼き後の食感を柔らかく仕上げることができる。つまり、タンパク質とデンプンとを食肉に塗す(まぶす)ことで、食肉からのドリップを抑制するので、品温の上昇が速く、通常の温度より低温で加熱調理しても十分な焼き色、焼き風味を付与できる。特に、糖類とアミノ酸とが加熱調理時にメイラード反応し、焼き色を付与するが、糖加熱加工品によって前記メイラード反応が促進され、焼き色付与に有利であり、焼き風味の付与もできる。 According to such an invention of claim 1, since drip (drip of moisture and fat) from meat during cooking is suppressed, sugars and amino acids are prevented from falling off from the meat surface, and the roasted color , A baked flavor can be imparted and the texture after baking can be finished softly. In other words, by applying protein and starch to the meat (splashing), the drip from the meat is suppressed, so the temperature of the product rises quickly, and even if it is cooked at a temperature lower than the normal temperature, it can be baked sufficiently. A flavor can be imparted. In particular, saccharides and amino acids react with Maillard during cooking to give a baked color, but the processed sugar product promotes the Maillard reaction, which is advantageous for giving a baked color and can also give a baked flavor.
また、食肉からのドリップを抑制するので、焼く等の加熱調理修了後の歩留まりを改善でき、結果的に食感を柔らかく仕上げることができる。そして、通常の温度で加熱調理しても、品温の上昇が速いので、調理時間を短縮することができる。 Moreover, since drip from meat is suppressed, the yield after completion of cooking such as baking can be improved, and as a result, the texture can be softened. And even if it cooks by normal temperature, since the raise of article | item temperature is quick, cooking time can be shortened.
この場合、請求項2に記載のように、加熱調理に先立って、食肉に対し水、食塩を混合した状態で真空タンブリングし、一定時間静置する前処理を行う、ことが望ましい。 In this case, as described in claim 2 , prior to cooking, it is desirable to perform a pre-treatment in which the meat is vacuum tumbled in a state where water and salt are mixed and left to stand for a certain period of time.
請求項3の発明は、ホエイタンパク、酢酸でん粉、グリシン、キシロースおよび糖加熱加工品を、(0.33〜1.00):(0.33〜3.00):(0.15〜0.83):(0.15〜0.63):(0.03〜0.49)という重量比でもって含む、ことを特徴とするものであり、請求項4の発明は、ホエイタンパク、酢酸でん粉、グリシン、キシロースおよび糖加熱加工品を、6:6:3:3:2という重量比で含む、ことを特徴とするものであり、請求項5の発明は、ホエイタンパク、酢酸でん粉、グリシン、キシロースおよび糖加熱加工品を、33.4:33.3:15.4:15.4:2.5という重量比で含む、ことを特徴とするものである。 The invention according to claim 3, whey protein, acetate starch, glycine, xylose and glucose heating workpiece, (0.33 to 1.00) :( 0.33 to 3.00) :( 0.15 to 0. 83) :( 0.15-0.63) :( 0.03-0.49) in weight ratio, and the invention of claim 4 is characterized in that whey protein, acetic acid starch Glycine, xylose, and sugar-heat-processed product are contained in a weight ratio of 6: 6: 3: 3: 2 , and the invention of claim 5 is characterized in that whey protein, starch acetate, glycine, Xylose and sugar-heat-processed products are contained in a weight ratio of 33.4: 33.3: 15.4: 15.4: 2.5.
請求項3〜5の発明によれば、食肉を加熱調理する前に、前記食肉に対し所定量塗す(まぶす)ことで、食肉からのドリップを抑制することができ、焼き色、焼き風味を付与し、かつ、焼き後の食感を柔らかく仕上げることができる。 According to invention of Claims 3-5 , it can suppress the drip from meat by applying a predetermined amount with respect to the said meat (coating) before cooking meat, and baked color, grilled flavor The texture after baking can be softened.
焼き色,焼き風味を付与するために、糖加熱加工品に代えて、メイラード反応生成物を用いることも可能である。
その場合、請求項6の発明は、タンパク質と、デンプンと、アミノ酸と、糖類と、糖加熱加工品とを混合したものを食肉に塗した後に、加熱調理する食肉の加熱調理方法であって、前記混合したものは、前記食肉100重量部に対し、前記タンパク質としてのホエイタンパクを0.17〜0.50重量部、前記デンプンとしての酢酸でん粉を0.17〜0.50重量部、前記アミノ酸としてのグリシンを0.08〜0.23重量部、前記糖類としてのキシロースを0.08〜0.23重量部、メイラード反応生成物を0.01〜0.49重量部含むものである、ことを特徴とする。ここで、「メイラード反応生成物」としては、調味用の液状1重量部に対して、前記単糖類を0.1〜2重量部混合させた混合液に、アルカリ性物質を加えて又は加えないで加熱したものである。前記調味用の液状には、穀物又は魚介類のうち少なくともいずれか一方を発酵させることで得た調味料が、少なくとも一部に含有されているものを用いる。そして、この調味用の液汁と前記糖類を混合したものを、アルカリ性物質を加えて又は加えないで加熱処理を行う。前記メイラード反応生成物を乾燥させて粉末にすることができる。乾燥方法としては、例えばスプレードライやドラム乾燥、フリーズドライなどを挙げることができる。また、粉末にすると、前記糖加熱加工品と前記メイラード反応生成物は混合して使用することもできる。そして、他の粉末品と混合して粉末製剤(食肉の加熱調理用調味料)をつくることができる。
Maillard reaction products can be used in place of the sugar-heat-processed product in order to impart baked color and baked flavor .
In that case, the invention of claim 6 is a method for cooking meat by heating and cooking after applying a mixture of protein, starch, amino acid, sugar and sugar heat-processed product to the meat, The mixture is 0.17 to 0.50 parts by weight of whey protein as the protein, 0.17 to 0.50 parts by weight of acetic acid starch as the starch, and 100 to 100 parts by weight of the meat. The glycine is 0.08 to 0.23 parts by weight, the saccharide is xylose 0.08 to 0.23 parts by weight, and the Maillard reaction product is 0.01 to 0.49 parts by weight. And Here, as the “Maillard reaction product”, an alkaline substance is added or not added to a mixed solution in which 0.1 to 2 parts by weight of the monosaccharide is mixed with 1 part by weight of the liquid for seasoning. It has been heated. As the seasoning liquid, a seasoning containing at least a part of a seasoning obtained by fermenting at least one of cereals and seafood is used. And what mixed this juice for seasoning and the said saccharide | sugar is heat-processed with or without adding an alkaline substance. The Maillard reaction product can be dried to a powder. Examples of the drying method include spray drying, drum drying, and freeze drying. Further, when powdered, the sugar heat-processed product and the Maillard reaction product can be mixed and used. And it can mix with another powder product and can make a powder formulation (seasoning for heating cooking of meat).
請求項7の発明は、加熱調理用調味料であって、タンパク質としてのホエイタンパク、デンプンとしての酢酸でん粉、アミノ酸としてのグリシン、糖類としてのキシロースおよびメイラード反応生成物を、(0.17〜0.50):(0.17〜0.50):(0.08〜0.23):(0.08〜0.23):(0.01〜0.49)という重量比でもって含む、ことを特徴とする。 The invention of claim 7 is a seasoning for cooking , wherein whey protein as protein, acetic acid starch as starch, glycine as amino acid, xylose as saccharide and Maillard reaction product (0.17-0) .50) :( 0.17-0.50) :( 0.08-0.23) :( 0.08-0.23) :( 0.01-0.49). It is characterized by that.
食肉からのドリップを抑制できればよく、食肉の焼き色、焼き風味をあまり重視しないのであれば、糖加熱加工品やメイラード反応生成物の配合を省略し,請求項8,9のように構成することも可能である。
すなわち、請求項8の発明は、タンパク質と、デンプンと、アミノ酸と、糖類とを混合したものを食肉に塗した後に、加熱調理する食肉の加熱調理方法であって、前記混合したものは、前記食肉100重量部に対し、前記タンパク質としてのホエイタンパクを0.22〜0.51重量部、前記デンプンとしての酢酸でん粉を0.21〜0.51重量部、前記アミノ酸としてのグリシンを0.09〜0.24重量部、前記糖類としてのキシロースを0.09〜0.24重量部含むものであることを特徴とする。
If the drip from the meat can be suppressed, and if the meat's grilling color and flavor are not very important, the composition of the heat-processed sugar product or the Maillard reaction product is omitted, and it is configured as in claims 8 and 9 Is also possible.
That is, the invention of claim 8 is a method of cooking meat by heating after applying a mixture of protein, starch, amino acid, and saccharide to the meat, and the mixture is For 100 parts by weight of meat, 0.22 to 0.51 part by weight of whey protein as the protein, 0.21 to 0.51 part by weight of acetic acid starch as the starch, and 0.09 of glycine as the amino acid -0.24 weight part, It contains 0.09-0.24 weight part of xylose as the said saccharides, It is characterized by the above-mentioned.
請求項9の発明は、ホエイタンパク、酢酸でん粉、グリシン、およびキシロースを、(0.22〜0.51):(0.21〜0.51):(0.09〜0.24):(0.09〜0.24)という重量比で含むことを特徴とする。 The invention of claim 9 comprises whey protein, starch acetate, glycine, and xylose, (0.22-0.51) :( 0.21-0.51) :( 0.09-0.24) :( In a weight ratio of 0.09 to 0.24).
さらに、食肉からのドリップの抑制という観点であれば、糖加熱加工品やメイラード反応生成物だけでなく、アミノ酸や糖類の配合も省略すればよい。 Furthermore, from the viewpoint of suppression of drip from meat, not only the sugar-heat-processed product and Maillard reaction product, but also the blending of amino acids and saccharides may be omitted .
本発明は、糖類と、糖加熱加工品(またはメイラード反応生成物)と、アミノ酸と、タンパク質と、デンプンを所定の配合割合で混合したものを食肉に塗した後に、前記食肉を加熱調理するようにしているので、食肉からのドリップを抑制して、焼き色、焼き風味を付与することができ、かつ、加熱調理後の食感を柔らかく仕上げることが可能となるという効果を奏する。 In the present invention, the meat is heated and cooked after a mixture of sugar, sugar processed product (or Maillard reaction product), amino acid, protein, and starch mixed in a predetermined blending ratio is applied to the meat. Therefore, it is possible to suppress drip from meat, to give a baked color and a baked flavor, and to produce a soft texture after cooking.
以下、本発明の実施の形態を図面に沿って説明する。 Hereinafter, embodiments of the present invention will be described with reference to the drawings.
本発明に係る、食肉の加熱調理用調味料の一配合例を、表1に示す(本発明調味料A)。この調味料は、ホエイタンパク、酢酸でん粉、グリシン、キシロースおよび糖加熱加工品を、6:6:3:3:2という重量比で含むものであり、食肉100重量部に対する標準添加量は1〜3重量部である。この表1の「糖加熱加工品」とは、砂糖1重量部に対して0.4重量部の割合で水を加え、これを開放釜に入れて加熱し、140℃まで温度を上げた後、この温度を保持しながら10時間加熱したものをスプレードライして粉末化したものである。 One example of the seasoning for cooking meat according to the present invention is shown in Table 1 (the present seasoning A). This seasoning contains whey protein, starch acetate, glycine, xylose and sugar-heat-processed product in a weight ratio of 6: 6: 3: 3: 2 , and the standard addition amount for 100 parts by weight of meat is 1 to 3 parts by weight. The “sugar-heat-processed product” in Table 1 means that water is added at a ratio of 0.4 parts by weight to 1 part by weight of sugar, heated in an open kettle, and heated to 140 ° C. The one heated for 10 hours while maintaining this temperature is spray-dried and powdered.
加熱調理方法は、鶏もも肉を25〜30gの大きさにカットし、次の表2に示す前処理配合でもって真空タンブリング(真空5分間、タンブリング20分間)した。 In the cooking method, chicken thigh was cut into a size of 25 to 30 g, and vacuum tumbling (vacuum for 5 minutes, tumbling for 20 minutes) with the pretreatment formulation shown in Table 2 below.
その静置後、オーブンで調理して(200℃、表5分間の調理後、裏5分間の調理)、冷却した。 After the standing, it was cooked in an oven (200 ° C., after cooking for 5 minutes in the table and then for 5 minutes on the back) and then cooled.
そして、前記調味料を塗す(まぶす)処理前後の重量、静置後歩溜り、調理前後の重量、および調理後歩溜りを表3(a)(b)(c)に示す。この表3(c)において、静置後歩溜り(%)は、静置後重量/処理前重量により計算し、調理後歩溜り(%)は、(静置後重量/処理前重量)×(調理後重量/調理前重量)×100により計算した。 Tables 3 (a), (b), and (c) show the weights before and after the process of applying the seasonings, the yield after standing, the weight before and after cooking, and the yield after cooking. In Table 3 (c), the yield after standing (%) is calculated by the weight after standing / weight before processing, and the yield after cooking (%) is (weight after standing / weight before processing) × Calculated by (weight after cooking / weight before cooking) × 100.
また、調理後の歩溜りが90%を超えることから、ドリップが抑制され、加熱調理後の食感を柔らかく仕上げられることになる。それに加えて、本発明調味料Aを0.01重量部塗した検体A1(図2参照)では、全く本発明調味料を塗布しない検体A0(図1参照)にくらべて、褐色様の色調が少し付くことが分かり、さらに、歩溜りが90%を越える検体A6(図3参照)では、焼き色も十分に付与されることが確認できる。よって、検体A6〜A14では、歩溜りの向上と焼き色付与の両立が図れる。 Moreover, since the yield after cooking exceeds 90%, a drip is suppressed and the food texture after heat cooking is finished softly. In addition, the sample A1 (see FIG. 2) coated with 0.01 parts by weight of the seasoning A of the present invention has a brownish color tone compared to the sample A0 (see FIG. 1) to which the seasoning of the present invention is not applied. It can be seen that a little sticky, and it can be confirmed that the specimen A6 (see FIG. 3) with a yield of more than 90% is also given a sufficiently bright color. Therefore, in the samples A6 to A14, it is possible to achieve both improvement in yield and imparting a bright color.
この試験結果から、食肉(鶏もも肉)100重量部に対し、本発明調味料量を1〜3重量部塗せば、調理後の歩溜りが高くなる、といえる。そして、好ましい焼き色も得られる、といえる。 From this test result, it can be said that the yield after cooking is increased by applying 1-3 parts by weight of the seasoning of the present invention to 100 parts by weight of meat (chicken thigh). And it can be said that a preferable baked color is also obtained.
続いて、食肉に対し本発明調味料を構成する、ホエイタンパク、酢酸でん粉、グリシン、キシロース及び糖加熱加工品の混合物を塗すことで、調理後の歩溜りが高くなるので、その調理後の歩溜りに対して前記調味料の各成分がどのように影響するかについても試験した。
(i)グリシンの影響
ホエイタンパク、酢酸でん粉、グリシン、キシロース及び糖加熱加工品のうち、グリシンの配合量のみを変化させた。その結果は、表4に示すとおりである。
Subsequently, by applying a mixture of whey protein, starch acetate, glycine, xylose and sugar heat-processed product that constitutes the seasoning of the present invention to meat, the yield after cooking increases, so after cooking It was also tested how each component of the seasoning affects the yield.
(i) Effect of glycine Among whey protein, acetic acid starch, glycine, xylose and sugar-heat-processed products, only the blending amount of glycine was changed. The results are as shown in Table 4.
(ii)キシロースの影響
ホエイタンパク、酢酸でん粉、グリシン、キシロース及び糖加熱加工品のうち、キシロースの配合量のみを変化させた。その結果は、表5に示すとおりである。
(ii) Effect of xylose Of the whey protein, starch acetate, glycine, xylose and sugar-heat-processed products, only the xylose content was changed. The results are as shown in Table 5.
(iii)ホエイタンパクの影響
ホエイタンパク、酢酸でん粉、グリシン、キシロース及び糖加熱加工品のうち、ホエイタンパクの配合量のみを変化させた。その結果は、表6に示すとおりである。
(iii) Effect of whey protein Among whey protein, acetic acid starch, glycine, xylose and sugar-heat-processed products, only the blending amount of whey protein was changed. The results are as shown in Table 6.
(iv)酢酸でん粉の影響
ホエイタンパク、酢酸でん粉、グリシン、キシロース及び糖加熱加工品のうち、酢酸でん粉の配合量のみを変化させた。その結果は、表7に示すとおりである。
(iv) Effect of acetic acid starch Among whey protein, acetic acid starch, glycine, xylose and sugar-heat-processed products, only the blending amount of acetic acid starch was changed. The results are as shown in Table 7.
(v)糖加熱加工品の影響
ホエイタンパク、酢酸でん粉、グリシン、キシロース及び糖加熱加工品のうち、糖加熱加工品の配合量のみを変化させた。その結果は、表8に示すとおりである。
(v) Effect of sugar-heat-processed product Among whey protein, acetic acid starch, glycine, xylose and sugar-heat-processed product, only the blending amount of the sugar-heat-processed product was changed. The results are as shown in Table 8.
続いて、食肉の加熱調理用調味料の、別の配合例を表9に示す(本発明調味料B)。 Then, another compounding example of the seasoning for heating cooking of meat is shown in Table 9 (present invention seasoning B).
さらに、本発明調味料Bを利用して、酢酸でん粉、糖加熱加工品をどの程度まで配合できるか、配合できる上限を調べた。
(vi)酢酸でん粉の影響
酢酸でん粉の配合量のみを変化させた。その結果は、表7に示すとおりである。
Furthermore, using the seasoning B of the present invention, to what extent acetic acid starch and sugar-heat-processed products can be blended was investigated and the upper limit for blending was examined.
(vi) Effect of acetic acid starch Only the blending amount of acetic acid starch was changed. The results are as shown in Table 7.
(vii)糖加熱加工品の影響
糖加熱加工品の配合量のみを変化させた。その結果は、表8に示すとおりである。
(vii) Effect of sugar-heat-processed product Only the amount of sugar-heat-processed product was changed. The results are as shown in Table 8.
以上の結果から、ホエイタンパクを0.33〜1.00重量部、酢酸でん粉を0.33〜3.00重量部、グルシンを0.15〜0.83重量部、キシロースを0.15〜0.63重量部、前記糖加熱加工品を0.03〜0.49重量部で、つまり、ホエイタンパク、酢酸でん粉、グルシン、キシロースおよび前記糖加熱加工品を、(0.33〜1.00):(0.33〜3.00):(0.15〜0.83):(0.15〜0.63):(0.03〜0.49)という重量比でもって、前記食肉100重量部に対し塗せば(まぶせば)、加熱調理の際に食肉からのドリップ(水分や脂のドリップ)を抑制し、糖類やアミノ酸などが食肉表面から脱落するのを防止し、焼き色、焼き風味を付与することができ、かつ、焼き後の食感を柔らかく仕上げることができる。 From the above results, 0.33-1.00 parts by weight of whey protein, 0.33-3.00 parts by weight of acetic acid starch, 0.15-0.83 parts by weight of glucin, and 0.15-0 of xylose .63 parts by weight, 0.03 to 0.49 parts by weight of the sugar heat-processed product, that is, whey protein, acetic acid starch, glucin, xylose and the sugar heat-processed product (0.33 to 1.00) : (0.33 to 3.00): (0.15 to 0.83): (0.15 to 0.63): (0.03 to 0.49) The weight ratio of the meat 100 If it is applied to the part, it prevents drip from the meat (drip of water and fat) during cooking, prevents saccharides and amino acids from falling off the meat surface, Can give baked flavor and soften the texture after baking It can be increased.
続いて、糖加熱加工品に代えて,メイラード反応生成物を用いた調味料C(表13参照)を利用して、試験した結果を表14に示す。 Then, it replaced with the sugar heat processing goods, and the test result was shown in Table 14 using the seasoning C (refer Table 13) using the Maillard reaction product.
さらに、ドリップを抑制するという観点からは、ホエイタンパクや加工でん粉があればよく、糖加熱加工品やメイラード反応生成物は必ずしも必要としないと考えられることから、調味料C(表15参照)を用いて、同様な試験を行った結果を表16に示す。 Furthermore, from the viewpoint of suppressing drip, whey protein and processed starch are sufficient, and it is considered that sugar-heat processed products and Maillard reaction products are not necessarily required, so seasoning C (see Table 15) is used. Table 16 shows the results of using and similar tests.
さらに、また、調理時にメラード反応し、焼き色を付与するキシロースやグリシンも、
ドリップを抑制するという観点からは、必ずしも必要としないと考えられることから、調味料C(表17参照)を用いて、同様な試験を行った結果を表18に示す。
In addition, xylose and glycine, which reacts with melad during cooking and gives a baked color,
Table 18 shows the results of a similar test using seasoning C (see Table 17) because it is considered not necessarily necessary from the viewpoint of suppressing drip.
前述したほか、本発明は次のように変更して実施することができる。
(i)前記実施の形態では、調理時にメイラード反応し、焼き色を付与する働きがある糖類として、キシロースを単独で用いているが、キシロースに代えて、グルコースを単独用いることも可能であるし、それらを併用することも可能である。
(ii)前記実施の形態では、食肉としては鶏もも肉を用いているが、豚肉、牛肉、魚肉等の食肉についても同様にドリップを抑制することができるので、それらの加熱調理方法や加熱調理用調味料としても有効である。
In addition to the above, the present invention can be implemented with the following modifications.
(i) In the above embodiment, xylose is used alone as a saccharide having a function of giving a baked color by reacting with Maillard during cooking, but it is also possible to use glucose alone instead of xylose. It is also possible to use them together.
(ii) In the above embodiment, chicken thigh is used as the meat, but drip can be similarly suppressed for meat such as pork, beef, fish and the like. It is also effective as a seasoning.
Claims (9)
前記混合したものは、前記食肉100重量部に対し、前記タンパク質としてのホエイタンパクを0.33〜1.00重量部、前記デンプンとしての酢酸でん粉を0.33〜3.00重量部、前記アミノ酸としてのグリシンを0.15〜0.83重量部、前記糖類としてのキシロースを0.15〜0.63重量部、前記糖加熱加工品を0.03〜0.49重量部含むものである、ことを特徴とする食肉の加熱調理方法。 A method of heating and cooking meat that is cooked after applying a mixture of protein, starch, amino acid, sugar, and sugar heat-processed product to the meat,
The mixture is 0.33-1.00 parts by weight of whey protein as the protein, 0.33-3.00 parts by weight of acetic acid starch as the starch, and 100% by weight of the meat. 0.15 to 0.83 parts by weight of glycine as, 0.15 to 0.63 parts by weight of xylose as the saccharide, and 0.03 to 0.49 parts by weight of the sugar-heat-processed product. A cooking method for meat.
前記混合したものは、前記食肉100重量部に対し、前記タンパク質としてのホエイタンパクを0.17〜0.50重量部、前記デンプンとしての酢酸でん粉を0.17〜0.50重量部、前記アミノ酸としてのグリシンを0.08〜0.23重量部、前記糖類としてのキシロースを0.08〜0.23重量部、メイラード反応生成物を0.01〜0.49重量部含むものである、ことを特徴とする食肉の加熱調理方法。 A method of cooking meat by heating, after applying a mixture of protein, starch, amino acid, sugar, and Maillard reaction product to the meat,
The mixture is 0.17 to 0.50 parts by weight of whey protein as the protein, 0.17 to 0.50 parts by weight of acetic acid starch as the starch, and 100 to 100 parts by weight of the meat. The glycine is 0.08 to 0.23 parts by weight, the saccharide is xylose 0.08 to 0.23 parts by weight, and the Maillard reaction product is 0.01 to 0.49 parts by weight. And cooking method of meat.
前記混合したものは、前記食肉100重量部に対し、前記タンパク質としてのホエイタンパクを0.22〜0.51重量部、前記デンプンとしての酢酸でん粉を0.21〜0.51重量部、前記アミノ酸としてのグリシンを0.09〜0.24重量部、前記糖類としてのキシロースを0.09〜0.24重量部含むものであることを特徴とする食肉の加熱調理方法。 A method of cooking meat by heating and cooking after applying a mixture of protein, starch, amino acid and sugar to meat,
The mixed product is 0.22 to 0.51 part by weight of whey protein as the protein, 0.21 to 0.51 part by weight of acetic acid starch as the starch, and 100% by weight of the meat. A method for cooking meat, comprising 0.09 to 0.24 parts by weight of glycine as a component and 0.09 to 0.24 parts by weight of xylose as the saccharide.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2014147893A JP6462258B2 (en) | 2014-07-18 | 2014-07-18 | Method for cooking meat and seasoning for cooking meat |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2014147893A JP6462258B2 (en) | 2014-07-18 | 2014-07-18 | Method for cooking meat and seasoning for cooking meat |
Publications (2)
Publication Number | Publication Date |
---|---|
JP2016021916A JP2016021916A (en) | 2016-02-08 |
JP6462258B2 true JP6462258B2 (en) | 2019-01-30 |
Family
ID=55269283
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2014147893A Active JP6462258B2 (en) | 2014-07-18 | 2014-07-18 | Method for cooking meat and seasoning for cooking meat |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP6462258B2 (en) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107692156A (en) * | 2017-08-24 | 2018-02-16 | 安徽悠咔食品有限公司 | A kind of preparation method of the peppery bar condiment of spicy Pork-flavor |
CN107668668A (en) * | 2017-11-14 | 2018-02-09 | 江门市江海区鲁香三味王餐饮管理有限公司 | A kind of yellow stewing chop sauce |
JP7455534B2 (en) * | 2019-09-06 | 2024-03-26 | テーブルマーク株式会社 | Method for producing lactic acid fermented seasoning composition and its use |
JP7364277B1 (en) | 2022-07-29 | 2023-10-18 | 昭和商事株式会社 | Food production method, food, and browning agent |
CN115530346A (en) * | 2022-09-22 | 2022-12-30 | 山东首望生物科技有限公司 | Preparation and method of seafood sauce flavor paste essence |
CN117717146A (en) * | 2023-11-03 | 2024-03-19 | 广东真美食品股份有限公司 | Preparation process and determination method of dried meat based on Maillard reaction |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB8703718D0 (en) * | 1987-02-18 | 1987-03-25 | Dalgety Uk Ltd | Colour production |
JPH05304920A (en) * | 1992-04-28 | 1993-11-19 | Nippon Flour Mills Co Ltd | Gratins and method for producing the same |
JPH08131092A (en) * | 1994-11-02 | 1996-05-28 | Eisai Co Ltd | Food for microwave oven and its production |
JPH08308531A (en) * | 1995-05-19 | 1996-11-26 | Snow Brand Milk Prod Co Ltd | Topping composition |
JPH0956341A (en) * | 1995-08-21 | 1997-03-04 | Meiji Milk Prod Co Ltd | Method for improving the quality of cooked processed food, cooked processed food and quality improver |
JPH10234314A (en) * | 1997-02-24 | 1998-09-08 | Miyoujiyou Shokuhin Kk | Composition for giving scorch on food |
JP4672612B2 (en) * | 2005-08-04 | 2011-04-20 | 三栄源エフ・エフ・アイ株式会社 | Improving the texture of processed livestock products |
JP2008125417A (en) * | 2006-11-20 | 2008-06-05 | Yonekyu Corp | Method for producing sausage, and sausage |
JPWO2010140550A1 (en) * | 2009-06-03 | 2012-11-15 | Oci株式会社 | Food dye transfer sheet |
-
2014
- 2014-07-18 JP JP2014147893A patent/JP6462258B2/en active Active
Also Published As
Publication number | Publication date |
---|---|
JP2016021916A (en) | 2016-02-08 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP6462258B2 (en) | Method for cooking meat and seasoning for cooking meat | |
JP6702982B2 (en) | Flour mix for fried food | |
JP7101164B2 (en) | Meat processing mix | |
CN106659210B (en) | Mixture for fried food and flour coat | |
JP7050568B2 (en) | Fried batter mix | |
JPH08131092A (en) | Food for microwave oven and its production | |
JPWO2020130018A1 (en) | Flour mix for fried food | |
JP7343965B2 (en) | Preparation composition for cooking foods and method for producing heat-cooked food | |
JP5215280B2 (en) | Non-fly clothing | |
JP2001218568A (en) | Coloring agent for food | |
JP7190318B2 (en) | Fried food manufacturing method | |
JP4689845B2 (en) | Screening method for batter mix for microwave heating | |
JPH11103790A (en) | Topping composition for electronic oven, frozen food and production thereof | |
JP3024899B2 (en) | Seasoning for microwave cooking | |
JP7337309B1 (en) | Oil-processed starch and meat modifier containing the same | |
JP4327054B2 (en) | Edible film composition and process for producing processed meat products | |
JP7405128B2 (en) | Foods that can be browned well and methods for improving browning | |
JP7527841B2 (en) | Smoked grain flour and cooking composition containing the same | |
EP3967152B1 (en) | Processed food and manufacturing method thereof | |
JP5508049B2 (en) | Bread, Chinese bun, and bun manufacturing method | |
JP7267512B1 (en) | Meat modifier for fried food | |
JP7333165B2 (en) | Fried chicken breader and method for producing fried chicken | |
JP7391976B2 (en) | Flour mix for frying | |
JP7536448B2 (en) | Manufacturing method for fried food with batter | |
JP7140554B2 (en) | Coating material for heat cooking |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20170602 |
|
A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20180529 |
|
A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20180723 |
|
TRDD | Decision of grant or rejection written | ||
A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20181218 |
|
A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20181227 |
|
R150 | Certificate of patent or registration of utility model |
Ref document number: 6462258 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |