JP2013042724A - Ingredient-containing seasoning liquid - Google Patents

Abstract

In a seasoned liquid containing a large amount of ingredients, a texture with a presence of the minced meat ingredients can be obtained when eaten, and the taste of the minced meat ingredients can be fully enjoyed. Provide seasoning liquid with ingredients.
In a seasoned liquid containing ingredients having a size of 3 mm or more with respect to the seasoned liquid containing ingredients, 2.8-3 granular soybean protein is used as the ingredient. An ingredient-containing seasoning liquid containing at least a granular soybean protein swollen 8 times and having a water activity of the ingredient-containing sauce of 0.75 to 0.94.
[Selection figure] None

Description

The present invention provides a seasoned liquid containing a large amount of ingredients, and provides a texture with the presence of the minced meat-like ingredients when eaten, and fully enjoys the deliciousness of the minced meat-like ingredients. It relates to a seasoning liquid containing ingredients.

Examples of seasoning liquids that contain large amounts of ingredients include, for example, Thousand Island dressing containing chopped peppers, onions, celery, etc. There is meat sauce etc. which blended. However, the products marketed in these markets have a problem that the presence of ingredients is poor due to the fact that the ingredients collapse when they are mass-produced at a sugar beet factory, and the amount of ingredients is small. is there.

As a seasoning liquid designed to enhance the presence of ingredients in the seasoning liquid and enjoy the deliciousness of the ingredients, for example, Japanese Patent No. 2760664 (Patent Document 1) includes 500 to 2300 cp (500 to 2300 mPa · s) of 50 parts by weight of dressing contains at least one ingredient having at least one surface having a maximum size of 5 to 10 mm × 5 to 30 mm in a proportion of 20 to 60 parts by weight. An oil-in-water oil-drop dressing containing ingredients is disclosed. However, although some studies have been made on such vegetable ingredients in the past, regarding ingredients other than vegetables such as minced meat, the presence of ingredients in the seasoning liquid is increased, and the taste of ingredients is improved. In the past, it has not been sufficiently studied to make it enjoyable.

Japanese Patent No. 2760664

Accordingly, an object of the present invention is to provide a texture with the presence of a minced meat ingredient when eaten in a seasoned liquid containing a large amount of large ingredients, and to improve the taste of the minced meat ingredient. It provides a seasoning liquid containing ingredients that can be fully enjoyed.

As a result of intensive studies on various conditions such as ingredients of seasoning liquid containing ingredients, the present inventors have used granular soybean protein instead of using minced meat as ingredients of the seasoning liquid containing ingredients, If the water activity of the seasoning liquid with ingredients is set to a specific range and the water absorption of the granular soy protein is adjusted to a specific range, the resulting seasoning liquid with ingredients will have a ground meat-like ingredient when eaten. It has been found that a texture with a presence can be obtained and that the taste of the minced meat-like ingredients can be fully enjoyed, and finally the present invention has been completed.

That is, the present invention
(1) In the seasoning liquid with ingredients whose content of ingredients with a size of 3 mm or more is 10% or more with respect to the seasoning liquid with ingredients, 2.8-3 granular soybean protein is used as the ingredient. A seasoned liquid containing ingredients that contains at least a granular soybean protein swollen 8 times, and the water activity of the ingredients-containing sauce is 0.75 to 0.94;
(2) The seasoning liquid containing ingredients according to (1), which contains saccharides and has a sodium content of 0.1 to 5%,
(3) The ingredient-containing seasoning liquid according to (1) or (2), wherein the saccharide is a sugar alcohol,
(4) The content of the granular soybean protein swelling product having a size of 3 mm or more is 10 to 70% with respect to the seasoning liquid with ingredients, and contains the ingredients according to any one of (1) to (3) Seasoning liquid,
It is.

According to the present invention, it is possible to provide a seasoning liquid containing ingredients that provides a texture with a presence of the minced meat-like ingredients when eaten, and that can sufficiently enjoy the deliciousness of the minced meat-like ingredients. it can. Therefore, further expansion of demand for seasoning liquid containing ingredients is expected.

Hereinafter, the seasoning liquid containing ingredients of the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

In the seasoning liquid with ingredients of the present invention, the content of ingredients with a size of 3 mm or more is 10% or more with respect to the seasoning liquid with ingredients. Can be made into a dish that you can enjoy. The seasoning liquid may be any of an emulsified liquid seasoning liquid, a non-oil seasoning liquid, and a separated liquid seasoning liquid. Examples thereof include a separated liquid dressing, an emulsified liquid dressing, a non-oil dressing, a sauce, and a sauce. The seasoning is not particularly limited, and any of Japanese, Chinese and Western styles may be used.

In the seasoning liquid containing ingredients in a large amount of the above-described large ingredients, the present invention firstly swells granular soybean proteins obtained by swelling granular soybean protein 2.8 to 3.8 times as the ingredients. It is characterized by including at least.

The granular soybean protein is a vegetable protein among the granular vegetable proteins specified in “Japanese Agricultural Standard of Plant Protein” (Ministry of Agriculture, Forestry and Fisheries No. 1404, October 5, 2009). The main raw material is a soybean or defatted soybean. Here, the granular vegetable protein is formed into a granular or flaky shape and has a meat-like structure. These are generally marketed as dry products, and in the present invention, these commercial products may be used.

In the present invention, the granular soybean protein is swollen 2.8 to 3.8 times, and the degree of swelling can be specifically measured by the following procedures (a) to (c). .

Step (a)
A granular soybean protein swelling product having a size of 3 mm or more is taken out from 50 g of the seasoning liquid containing ingredients as a sample. Then, the excess water on the surface of the granular soybean protein swelling product is removed using Kim Towel (registered trademark), and the mass (A) of the granular soybean protein swelling product having a size of 3 mm or more is measured.

Step (b)
The dry mass (B) of the swollen soybean protein of size 3 mm or more obtained in the procedure (a) was dried under reduced pressure by heating (“Food Hygiene Inspection Guidelines RIKEN” supervised by the Ministry of Health, Labor and Welfare, Japan Food Sanitation Corporation. Association, published on March 31, 2005).

Step (c)
The mass (A) of the granular soybean protein swelling product having a size of 3 mm or more obtained in the procedure (a), and the dry mass of the granular soybean protein swelling product having a size of 3 mm or more obtained in (b) ( Substituting the mass data of B) into the following equation, the degree of swelling is calculated.
Swelling degree of granular soybean protein swelling product = mass (A) / mass (B)

In the present invention, by containing at least a granular soybean protein swollen 2.8 to 3.8 times granular soybean protein as an ingredient, the seasoning liquid containing ingredients is ground meat when eaten. A texture with the presence of the ingredients is obtained, and the taste of the minced meat ingredients can be fully enjoyed. On the other hand, when the degree of swelling is smaller than the above range, the texture is too hard to loosen when the granular soybean protein swollen is eaten, and the degree of swelling is larger than the above range. Is not preferable because the texture when the granular soybean protein swelled product is eaten is too soft and it is difficult to sufficiently taste the deliciousness of the ingredients. In addition, when ground meat is used without using granular soybean protein, it is difficult to obtain a sufficient texture with the presence of ground meat-like ingredients.

As the content of the granular soybean protein swelled product, the taste of the minced meat-like ingredients can be fully enjoyed, so the content of the granular soybean protein swelled product with a size of 3 mm or more is added to the seasoning liquid containing ingredients. On the other hand, it is preferably 10% or more, more preferably 20% or more, and particularly preferably 30% or more. On the other hand, if it is too much, it will be difficult to apply or mix with the ingredients as a seasoning liquid, so the content of the granular soybean protein swelling product with a size of 3 mm or more is 70% or less with respect to the seasoning liquid containing ingredients. Is preferable, and it is more preferable that it is 60% or less.

The seasoning liquid with ingredients of the present invention includes a granular soybean protein swelling product obtained by swelling granular soybean protein 2.8 to 3.8 times as described above. The water activity of the seasoning liquid with ingredients is adjusted to 0.75 to 0.94, preferably 0.78 to 0.90 so that the degree of white swelling is in the above range. By adjusting the degree of swelling of the granular soybean protein by water activity, it is a seasoning liquid containing a large amount of water that can be applied to or mixed with ingredients, but when the meat is eaten, A texture with a presence can be obtained. On the other hand, if the water activity is higher than the above range, the degree of swelling of the granular soybean protein is higher than the above range and excessively absorbed water, which is not preferable because the texture is weak. . On the other hand, if the water activity is lower than the above range, the degree of swelling of the granular soybean protein is lower than the above range, and the water absorption is excessively suppressed, and the texture becomes too hard.

In order to adjust the water activity of the seasoning liquid with ingredients of the present invention within the above range, in consideration of the taste of the seasoning liquid with ingredients, sugars such as chickenpox, dextrin, sugar alcohol, trehalose, or salt It may be adjusted according to the amount of sodium such as Among these methods for adjusting water activity, in the present invention, from the point of obtaining a fluffy texture of minced meat-like ingredients, adjusting water activity using saccharides and sodium such as sodium chloride, that is, The ingredient-containing seasoning liquid of the present invention preferably contains saccharides and the sodium content is 0.1 to 5% with respect to the ingredient-containing seasoning liquid. On the other hand, in order to adjust water activity, when there is more sodium contents, such as salt, than the said range, there exists a tendency for the food texture of granular soybean protein swelling thing to become rough. On the other hand, when there is less sodium content than the said range, there exists a tendency for the balance of taste as a seasoning liquid to worsen.

The sodium used in the present invention may be any sodium as long as it is edible, for example, sodium chloride, sodium chloride-based sodium chloride, sodium L-glutamate, 5'-sodium inosinate, 5 A seasoning such as sodium guanylate or sodium acetate can be used. The sodium content can be analyzed using an atomic absorption method.

Moreover, in this invention, it is preferable to use sugar alcohol among the said saccharides from the point that it is hard to feel the unusual flavor peculiar to soybean protein, and meat-like favorable flavor is easy to be obtained. The sugar alcohol is a polyhydric alcohol obtained by reducing an aldehyde group and a ketone group of a sugar to form an alcohol group. For example, one or a mixture of two or more of sorbitol, maltitol, lactitol, erythritol, dextrin, etc. Say. The dextrin is a mixture of intermediate products obtained by hydrolyzing starch.

The sugar alcohol concentration may be set to be the water activity, and depends on other ingredients such as sodium, but is preferably 0.1 to 60%, more preferably in terms of solid content with respect to the seasoning liquid containing ingredients. Is 0.5 to 40%.

As the ingredients used in the present invention, in addition to the above-described granular soybean protein swelling product, various ingredients used for the seasoning liquid can be used as long as the effects of the present invention are not impaired. Examples of such ingredients include onions, tomatoes, cucumbers, eggplants, carrots, radishes, apples, pineapples, grapes, cheeses, pickles, olives, red peppers, shiitake mushrooms, bacon, green onions, ginger, garlic, Myouga etc. are mentioned.

As content of the said ingredients in the seasoning liquid with ingredients of the present invention, since the deliciousness of the ingredients can be fully enjoyed, the contents of ingredients with a size of 3 mm or more are added to the seasoning liquid with ingredients. On the other hand, it is preferably 20% or more, more preferably 30% or more, and particularly preferably 40% or more. On the other hand, if it is too much, it will be difficult to put on or mix with ingredients, and therefore the content of ingredients remaining on the sieve having an opening of 3.36 mm is preferably 70% or less with respect to the seasoning liquid containing ingredients. 60% or less is more preferable. The content of the ingredients having a size of 3 mm or more can be determined according to the mass measurement of the above-mentioned granular soybean protein swelling product. That is, an ingredient with a size of 3 mm or more is taken out from 50 g of the seasoning liquid with ingredients as a sample. Then, excess moisture on the surface of the material is removed using Kim Towel (registered trademark), and the mass of the material having a size of 3 mm or more is measured.

In addition, in the seasoning liquid containing ingredients of the present invention, in addition to the above-mentioned granular soybean protein, other ingredients, saccharides, or sodium-containing raw materials such as salt, cooked foods as long as the effects of the present invention are not impaired. Various raw materials usually used can be appropriately selected and added. Examples of such raw materials include various seasonings such as vinegar and animal and plant extracts, alcoholic beverages such as shochu and liqueur, thickeners such as starch, xanthan gum and locust bean gum, lecithin, lysolecithin, glycerin fatty acid ester and the like. Examples include emulsifying materials, antioxidants such as ascorbic acid and vitamin E.

The method for producing the seasoned liquid with ingredients of the present invention contains at least a granular soybean protein swollen 2.8 to 3.8 times granular soybean protein as an ingredient having a size of 3 mm or more, There is no particular limitation except that the water activity of the ingredient-containing sauce is 0.75 to 0.94. For example, it can be manufactured as follows. First, the granular soybean protein is swelled by rehydrating the granular soybean protein by immersing the granular soybean protein in an aqueous solution containing sugar alcohol and salt, for example. At this time, granular soybean protein can be swollen 2.8 to 3.8 times by setting the water activity of the seasoning liquid containing ingredients to 0.75 to 0.94. When the water is reconstituted, heat treatment may be performed as necessary. There is no restriction | limiting in particular in the heat processing method, For example, what is necessary is just to perform using the heating apparatus used by foodstuff manufacture, such as a kneader and a baking machine.

The seasoned liquid with ingredients obtained as described above is a texture that has a presence of minced meat-like ingredients when eaten, and allows you to fully enjoy the taste of the minced meat-like ingredients. Yes, for example, a container-filled product can be obtained by filling a container such as a transparent container. If necessary, sterilization may be performed before filling the container or after filling.

Next, this invention is further demonstrated based on an Example, a comparative example, and a test example.

[Example 1]
The following blending raw materials were prepared. Next, in a kneader, soy sauce, sugar alcohol (Niken Chemical Co., Ltd., "SE 600", a reduced product of dextrin whose sugar content is about 75% of the sugar composition, solid content of about 70% solid content About 70%), salt, processed starch and fresh water were added and mixed by stirring to prepare a mixed solution. Then, granular soybean protein (New Fujinic AR) was added and immersed for 10 minutes. Next, bamboo shoots (5 mm square diced cut) were added, heating was started, the mixture was heated to 90 ° C. with stirring, and then cooled to prepare a seasoning liquid containing ingredients.

The seasoning liquid with ingredients obtained had a water activity of 0.94 and a sodium content of 0.8%. In addition, the content of ingredients of 3 mm or more was 62% with respect to the seasoning liquid containing ingredients, and the content of granular soybean protein swelling of 3 mm or more was 57% with respect to the seasoning liquid containing ingredients. It was. Furthermore, the degree of swelling of the granular soybean protein swelling product was 3.8 times.

When eating the seasoned liquid containing ingredients over boiled broccoli, when eating, a fluffy texture with the presence of minced meat ingredients was obtained, and the taste of the minced meat ingredients was fully It was a very good thing to enjoy.

<Combination ratio of seasoning liquid with ingredients>
Granular soybean protein 15 parts Bamboo shoot 5 parts Soy sauce 1.5 parts Sugar alcohol 20 parts Salt 2 parts Processed starch 0.5 parts
Shimizu 56 (total) 100

[Example 2]
The following blending raw materials were prepared. Next, after adding miso, sorbitol, salt, processed starch, and fresh water to the kneader and mixing by stirring, a granular soybean protein (New Fuji AR) was added and immersed for 10 minutes. Next, carrots (5 mm square dice cuts) were added, heating was started and the mixture was heated to a product temperature of 90 ° C. while stirring, and then cooled to prepare a seasoning liquid containing ingredients.

The seasoning liquid with ingredients obtained had a water activity of 0.88 and a sodium content of 1.2%. The content of ingredients of 3 mm or more is 55% with respect to the seasoning liquid containing ingredients, and the content of granular soybean protein swelling products of 3 mm or more is 50% with respect to the seasoning liquid containing ingredients. It was. Furthermore, the degree of swelling of the granular soybean protein swelling product was 3.3 times.

When you eat the seasoning liquid containing ingredients over tofu, when you eat, you can get a fluffy texture with the presence of the minced meat ingredients and fully enjoy the taste of the minced meat ingredients It was very preferable.

<Combination ratio of seasoning liquid with ingredients>
Granular soybean protein 15 parts Carrot 5 parts Miso 2 parts Sorbitol 48 parts Salt 3 parts Processed starch 0.5 parts
Shimizu 26.5 parts (total) 100 parts

[Example 3]
The following blending raw materials were prepared. Next, after adding miso, sorbitol, salt, processed starch, and fresh water to the kneader and mixing by stirring, a granular soybean protein (New Fuji AR) was added and immersed for 10 minutes. Next, ginger (5 mm square dice cut) was put in, heating was started, the mixture was heated to a product temperature of 90 ° C. while stirring, and then cooled to prepare a seasoning liquid containing ingredients.

The seasoning liquid with ingredients obtained had a water activity of 0.78 and a sodium content of 1.6%. The content of ingredients of 3 mm or more was 57% with respect to the seasoning liquid containing ingredients, and the content of granular soybean protein swelling of 3 mm or more was 56% with respect to the seasoning liquid containing ingredients. It was. Furthermore, the degree of swelling of the granular soybean protein swelling product was 2.8 times.

When you eat the seasoning liquid containing ingredients obtained with rice, when you eat, you can get a fluffy texture with the presence of the minced meat ingredients and fully enjoy the taste of the minced meat ingredients It was very preferable.

<Combination ratio of seasoning liquid with ingredients>
Granular soybean protein 20 parts Ginger 0.5 parts Sorbitol 48 parts Salt 4 parts Miso 2 parts Processed starch 0.5 parts
Shimizu 25 parts (total) 100 parts

[Test Example 1]
In order to investigate the influence of the water activity and ingredients of the seasoning liquid with ingredients and the degree of swelling of the granular soybean protein on the texture of the ground meat-like ingredients, the following tests were conducted.

(1) Granular soy protein The following three types of granular soy protein were prepared.
Granular soybean protein 1: Trade name “Fujinic Ace 250”, Fuji Oil Co., Ltd. Granular soybean protein 2: Trade name “New Fujinic AR”, Fuji Oil Co., Ltd.

(2) Seasoning liquid The following two types of seasoning liquids were prepared.

(3) Preparation method of seasoning liquid containing ingredients Ingredients containing granular soybean protein swelling are prepared by immersing 50 g of granular soybean protein in 500 g of seasoning liquid, heating it to a temperature of 90 ° C. in a pan, and then cooling. Prepare a seasoned liquid.

(4) Preparation and evaluation of seasoning liquid containing ingredients Using the granular soybean protein of (1) and the seasoning liquid of (2), containing ingredients according to the method of preparing the seasoning liquid containing ingredients of (3) A seasoning liquid was prepared. The seasoning liquids containing ingredients were prepared in combinations described in Table 2. About each obtained seasoning liquid containing ingredients, water activity, sodium content, and the degree of swelling of granular soybean protein swelling thing were measured. Moreover, about the obtained seasoning liquid with ingredients, food texture was evaluated by the following evaluation criteria. The results are shown in Table 2.

Criteria for evaluation of texture A: It is a very preferable texture with a moderate hardness as a plump and presence of ingredients.
B: A preferable texture with moderate hardness and presence of ingredients.
C: The texture is slightly soft and there is not much presence of ingredients.
D: The texture is soft and there is no presence of ingredients.

From Table 2, the granular soybean protein swollen granular soybean protein 2.8 to 3.8 times is included as an ingredient, and the water activity of the ingredient-containing sauce is 0.75 to 0.94. It can be understood that the seasoning liquid containing ingredients is preferable because it provides a texture with the presence of the ground meat-like ingredients when eaten.

[Comparative Example 1]
In Example 3, an ingredient-containing liquid seasoning liquid was prepared in the same manner except that the salt content was increased to 16 parts and the decrease was corrected by increasing the blending amount of fresh water.

The seasoning liquid with ingredients obtained had a water activity of 0.68 and a sodium content of 6.3%. The degree of swelling of the granular soybean protein swelling product was 2.8 times. When the seasoning liquid containing ingredients obtained was eaten over tofu, the texture of the minced meat-like ingredients was hard and undesirable.

Claims (4)

In the seasoning liquid with ingredients whose content of ingredients with a size of 3 mm or more is 10% or more with respect to the seasoning liquid with ingredients, granular soybean protein is 2.8 to 3.8 times as the ingredients An ingredient-containing seasoning liquid comprising at least a swollen granular soybean protein swelling product, wherein the water activity of the ingredient-containing sauce is 0.75 to 0.94. The seasoning liquid containing ingredients according to claim 1, containing sugars and having a sodium content of 0.1 to 5%. The seasoning liquid containing ingredients according to claim 1 or 2, wherein the saccharide is a sugar alcohol. The seasoned liquid with ingredients according to any one of claims 1 to 3, wherein the content of the granular soybean protein swelling product having a size of 3 mm or more is 10 to 70% with respect to the seasoned liquid with ingredients.