JP3014972B2 - How to flavor food - Google Patents
How to flavor foodInfo
- Publication number
- JP3014972B2 JP3014972B2 JP8220585A JP22058596A JP3014972B2 JP 3014972 B2 JP3014972 B2 JP 3014972B2 JP 8220585 A JP8220585 A JP 8220585A JP 22058596 A JP22058596 A JP 22058596A JP 3014972 B2 JP3014972 B2 JP 3014972B2
- Authority
- JP
- Japan
- Prior art keywords
- absorbent
- food
- flavoring
- salt
- water
- 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.)
- Expired - Lifetime
Links
- 235000013305 food Nutrition 0.000 title claims description 27
- 239000000796 flavoring agent Substances 0.000 title description 6
- 235000019634 flavors Nutrition 0.000 title description 6
- 239000002250 absorbent Substances 0.000 claims description 20
- 230000002745 absorbent Effects 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 18
- 239000003795 chemical substances by application Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 11
- 230000003204 osmotic effect Effects 0.000 claims description 10
- 239000000126 substance Substances 0.000 claims description 10
- 235000013599 spices Nutrition 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 4
- NIXOWILDQLNWCW-UHFFFAOYSA-N acrylic acid group Chemical group C(C=C)(=O)O NIXOWILDQLNWCW-UHFFFAOYSA-N 0.000 claims description 3
- 229920000642 polymer Polymers 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 description 12
- 241000251468 Actinopterygii Species 0.000 description 8
- 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 description 4
- 239000008103 glucose Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 3
- 230000000717 retained effect Effects 0.000 description 3
- 239000000779 smoke Substances 0.000 description 3
- 238000002156 mixing Methods 0.000 description 2
- 235000015170 shellfish Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 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 1
- SMZOUWXMTYCWNB-UHFFFAOYSA-N 2-(2-methoxy-5-methylphenyl)ethanamine Chemical compound COC1=CC=C(C)C=C1CCN SMZOUWXMTYCWNB-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 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 1
- 102220547770 Inducible T-cell costimulator_A23L_mutation Human genes 0.000 description 1
- 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 1
- 241001465754 Metazoa Species 0.000 description 1
- 229920002125 Sokalan® Polymers 0.000 description 1
- 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 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000006096 absorbing agent Substances 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 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 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
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 238000010410 dusting Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は食肉等の生鮮食品に
香味付けするための方法に関するものである。The present invention relates to a method for flavoring fresh food such as meat.
【０００２】[0002]
【従来の技術】生鮮食品に香味付けするため従来より行
われている一般的な方法は、該食品を粒状の塩に接触さ
せるか又は塩水に浸漬する等の方法（塩蔵法）により脱
水処理したあと、水洗い等によって塩抜きをし、更に風
乾処理を施して乾燥させたあとに、所望の香辛料を付着
させることによって香味付けする方法である。しかしな
がらこのような方法は、香味付けが完了するまでに多く
の工程を経なければならないために手数と時間とがかか
り、生産性が良くない。2. Description of the Related Art A conventional method for flavoring a fresh food is to dehydrate the food by contacting it with granular salt or immersing it in salt water (salting method). After that, after desalting by washing with water or the like, and further performing an air-drying process and drying, a desired spice is adhered to add flavor. However, such a method requires many steps until the flavoring is completed, which takes time and labor, and is not good in productivity.
【０００３】一方、特公昭５６−１５８５０号公報に
は、くん製魚の製法として、食塩とくん煙フレーバー凝
結物とを含有する粉末を魚肉に塗布し、乾燥用天火によ
り温風乾燥させる方法について開示されている。この方
法は、食塩の浸透圧作用で魚肉を脱水しながら、同時に
くん煙フレーバー凝結物で香味付けすることができるた
め、上述した方法に比べて工程数が少なく、処理も簡単
で処理時間も短くて済む。しかしながら、乾燥用天火等
の乾燥手段によって魚肉を強制的に温風乾燥させなけれ
ばならないため、乾燥用の設備と手数とが必要になる。
これは、魚肉に上記粉末を塗布しただけでは、食塩の浸
透圧作用で魚肉から分離した水が魚肉の表面を流下し、
食塩やくん煙フレーバー凝結物を流失させて処理効果を
半減させるため、分離した水を乾燥させる必要があるか
らである。[0003] On the other hand, Japanese Patent Publication No. 56-15850 discloses a method for producing a smoked fish, in which a powder containing salt and smoked flavor condensate is applied to fish meat and dried with hot air using a drying fire. ing. This method allows the fish meat to be dehydrated by the osmotic action of salt, and at the same time, to be flavored with smoke flavor condensate. I can do it. However, since the fish meat has to be forcibly dried with hot air by a drying means such as a drying fire, drying equipment and time are required.
This is because, just by applying the above powder to fish meat, water separated from fish meat by the osmotic action of salt flows down the surface of fish meat,
This is because it is necessary to dry the separated water in order to eliminate salt and smoke flavor condensate and reduce the treatment effect by half.
【０００４】[0004]
【発明が解決しようとする課題】本発明の課題は、粉粒
状の処理剤を食品に付着させて脱水及び香味付けする方
法において、その工程中に、食品から分離した水を乾燥
手段で強制的に乾燥させる必要をなくすことにある。SUMMARY OF THE INVENTION An object of the present invention is to provide a method of attaching a powdery or granular treatment agent to food to dehydrate and flavor the food, wherein during the process, water separated from the food is forced by a drying means. To eliminate the need for drying.
【０００５】[0005]
【課題を解決するための手段】上記課題を解決するた
め、本発明によれば、脱水のための高浸透圧物質と、脱
水した水分を保持させるための吸収剤と、香味付けのた
めの香辛料とを含む粉粒状の処理剤を、魚肉、畜肉、貝
肉等の生鮮食品に直接接触させ、所要の時間が経過した
後にこの処理剤を除去することを特徴とする食品の香味
付け方法が提供される。この方法によれば、高浸透圧物
質の浸透圧作用により食品から分離した水は、吸収材に
保持され、食品の表面を流下することがない。従って、
上記水を乾燥手段で強制的に乾燥させる必要がなく、そ
のための設備と手数とが不要になる。本発明において
は、上記高浸透圧物質として塩と糖との混合物を使用
し、上記吸収剤としてアクリル酸系の高分子吸収剤を使
用することが望ましい。また、上記吸収剤は着色されて
いることが望ましく、これにより、処理剤を除去したと
き吸収材が完全に除去されていることの確認が容易にな
る。According to the present invention, there is provided a high osmotic substance for dehydration, an absorbent for retaining dehydrated water, and a spice for flavoring. A method for flavoring food, characterized by directly contacting a powdery or granular treatment agent containing the same with fresh food such as fish meat, livestock meat, shellfish and removing the treatment agent after a required time has elapsed. Is done. According to this method, water separated from the food by the osmotic action of the hyperosmotic substance is retained by the absorbent, and does not flow down the surface of the food. Therefore,
There is no need to forcibly dry the water with a drying means, and equipment and labor for the drying are not required. In the present invention, it is desirable to use a mixture of salt and sugar as the hyperosmotic substance, and to use an acrylic acid-based polymer absorbent as the absorbent. Further, the absorbent is desirably colored, which makes it easy to confirm that the absorbent is completely removed when the treating agent is removed.
【０００６】[0006]
【発明の実施の形態】以下、本発明の香味付け方法につ
いて更に詳細に説明する。本発明において使用される処
理剤は、食品を脱水するための高浸透圧物質と、脱水し
た水分を保持させるための吸収剤と、香味付けのための
香辛料とを含む粉粒状のものである。BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the flavoring method of the present invention will be described in more detail. The treating agent used in the present invention is in the form of a powder containing a high osmotic pressure substance for dehydrating food, an absorbent for retaining dehydrated water, and a spice for flavoring.
【０００７】上記高浸透圧物質としては、塩又は糖が単
独で使用されるか、又は両者が混合して使用され、ま
た、糖としては、ショ糖、果糖、ぶどう糖、麦芽糖など
があって、それらが単独で又は混合して使用されるが、
好ましくは、低塩・低糖の製品を得るため、塩と糖との
混合物を使用することである。そしてこの場合、糖とし
てぶどう糖を使用することが望ましい。一方、上記吸収
剤としては、保水性が大きいことからアクリル酸系重合
物等の高分子吸収剤が適しているが、それ以外のもので
あっても良い。但し、食品に使用しても安全であること
が必要である。As the above-mentioned hyperosmotic substance, salt or sugar is used alone or a mixture of both is used. Examples of sugar include sucrose, fructose, glucose, maltose and the like. They are used alone or in combination,
Preferably, a mixture of salt and sugar is used to obtain a low salt, low sugar product. In this case, it is desirable to use glucose as the sugar. On the other hand, as the absorbent, a polymer absorbent such as an acrylic acid polymer is suitable because of its high water retention, but other absorbents may be used. However, it must be safe to use in food.
【０００８】上記高浸透圧物質と吸収剤と香辛料とを混
合する割合は、食品の種類や量、香味付けの目的等によ
って適正範囲が異なるが、例えば、高浸透圧物質として
塩と糖（好ましくはぶどう糖）との混合物を使用すると
共に、香辛料として燻剤を使用して、くん製の風味付け
を行う場合には、重量比で塩を５〜２０％、ぶどう糖を
４０〜５０％、香辛料を３０〜４０％、吸収剤を５〜１
０％程度とするのが良い。The ratio of mixing the above-mentioned high osmotic substance, absorbent and spice has an appropriate range depending on the kind and amount of food, the purpose of flavoring, and the like. (Glucose) and a smoker as a spice, when flavoring with smoke, 5-20% salt, 40-50% glucose and 30 spices by weight. ４０40%, absorbent 5-1
It is better to set it to about 0%.
【０００９】上記処理剤を使用して魚肉、畜肉、貝肉、
卵（例えば殻付きの鶏卵）等の生鮮食品に香味付けを行
うに当っては、該処理剤を食品にまぶしたり塗布するな
どの適宜方法により直接接触させ、そのままの状態で該
食品を常温下又は低温下（０〜５℃程度）に一定時間放
置したあと、水洗いや拭き取り等の方法によって上記処
理剤を除去することにより、香味付け処理が完了する。[0009] Fish, animal meat, shellfish,
When flavoring a fresh food such as an egg (eg, a hen's egg with a shell), the treatment agent is brought into direct contact with the food by an appropriate method such as dusting or coating, and the food is allowed to stand at room temperature as it is. Alternatively, after allowing to stand at a low temperature (about 0 to 5 ° C.) for a certain period of time, the treatment agent is removed by a method such as washing with water or wiping to complete the flavoring treatment.
【００１０】このとき、高浸透圧物質の浸透圧作用によ
って食品から分離した水は、吸収材に保持され、食品の
表面を流下して処理剤を洗い流すことがない。従って、
従来のように上記水を乾燥手段で強制的に乾燥させる必
要がなく、そのための設備と手数とが一切不要である。[0010] At this time, the water separated from the food by the osmotic action of the high osmotic pressure substance is retained by the absorbent, and does not flow down the surface of the food to wash away the treating agent. Therefore,
It is not necessary to forcibly dry the water by a drying means as in the related art, and no equipment and time are required for this.
【００１１】上記食品を処理剤に接触させた状態で放置
する時間は、食品の種類や量、香味付けの目的等によっ
ても異なるが、通常は１〜５時間程度で十分である。ま
た、上記処理剤を食品から除去した場合に、吸収剤が完
全に除去されていることを容易に確認できるようにする
ため、該吸収材をペレット状や短繊維状、薄板状等に形
成したり、適当な色に着色することにより、識別し易い
形態としておくことが望ましい。The time for which the food is left in contact with the treating agent varies depending on the type and amount of the food, the purpose of flavoring, and the like, but usually about 1 to 5 hours is sufficient. Further, when the treating agent is removed from the food, in order to easily confirm that the absorbent is completely removed, the absorbent is formed in a pellet shape, a short fiber shape, a thin plate shape, or the like. It is also desirable to make it easy to identify by coloring it in an appropriate color.
【００１２】[0012]
【発明の効果】このように本発明によれば、高浸透圧物
質と香辛料とを混合した処理剤を直接食品に接触させて
脱水及び香味付けする方法において、上記処理剤中に吸
収剤を混合し、食品から分離した水をこの吸収剤に吸収
させて保持させるようにしたので、この水が食品の表面
を流下して処理剤を洗い流すことがなく、この結果、従
来のように上記水を乾燥手段で強制的に乾燥させる必要
がないため、乾燥用の設備と手数とが一切不要になり、
香味付け処理を一層簡略化することができる。As described above, according to the present invention, in a method of dehydrating and flavoring a treating agent obtained by mixing a high osmotic substance and a spice in direct contact with food, the absorbing agent is mixed with the treating agent. Then, the water separated from the food is absorbed and retained by the absorbent, so that the water does not flow down the surface of the food and wash away the treating agent. Since there is no need to forcibly dry with drying means, drying equipment and labor are not required at all,
The flavoring process can be further simplified.
フロントページの続き (56)参考文献 特開 平２−13345（ＪＰ，Ａ) 特開 平５−30945（ＪＰ，Ａ) 特開 昭63−91064（ＪＰ，Ａ) 特開 昭63−254（ＪＰ，Ａ) 特開 昭57−115161（ＪＰ，Ａ) 特開 平１−153050（ＪＰ，Ａ) 特公 昭56−15850（ＪＰ，Ｂ２) (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/22 - 1/325 A23B 4/00 Continuation of the front page (56) References JP-A-2-13345 (JP, A) JP-A-5-30945 (JP, A) JP-A-63-91064 (JP, A) JP-A-63-254 (JP) JP-A-57-115161 (JP, A) JP-A-1-153050 (JP, A) JP-B-56-15850 (JP, B2) (58) Fields investigated (Int. Cl. 7 , DB Name) A23L 1/22-1/325 A23B 4/00
Claims (4)
分を保持させるための吸収剤と、香味付けのための香辛
料とを含む粉粒状の処理剤を、食肉等の生鮮食品に直接
接触させ、所要の時間が経過したあとにこの処理剤を除
去することを特徴とする食品の香味付け方法。1. A powdery / granular treatment agent containing a high osmotic pressure substance for dehydration, an absorbent for retaining dehydrated water, and a spice for flavoring is directly applied to fresh food such as meat. A method for flavoring foods, comprising contacting and removing the treating agent after a required time has elapsed.
透圧物質が塩と糖との混合物であるもの。2. The method according to claim 1, wherein said hyperosmotic substance is a mixture of a salt and a sugar.
記吸収剤がアクリル酸系の高分子吸収剤であるもの。3. The method according to claim 1, wherein the absorbent is an acrylic acid-based polymer absorbent.
いて、上記吸収剤が着色されているもの。4. The method according to claim 1, wherein said absorbent is colored.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8220585A JP3014972B2 (en) | 1996-08-02 | 1996-08-02 | How to flavor food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP8220585A JP3014972B2 (en) | 1996-08-02 | 1996-08-02 | How to flavor food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH1042830A JPH1042830A (en) | 1998-02-17 |
| JP3014972B2 true JP3014972B2 (en) | 2000-02-28 |
Family
ID=16753285
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP8220585A Expired - Lifetime JP3014972B2 (en) | 1996-08-02 | 1996-08-02 | How to flavor food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3014972B2 (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5615850B2 (en) | 2009-03-11 | 2014-10-29 | エイティー アンド ティー インテレクチュアル プロパティー ワン リミテッド パートナーシップ | Method and apparatus for reducing noise in a communication system |
-
1996
- 1996-08-02 JP JP8220585A patent/JP3014972B2/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5615850B2 (en) | 2009-03-11 | 2014-10-29 | エイティー アンド ティー インテレクチュアル プロパティー ワン リミテッド パートナーシップ | Method and apparatus for reducing noise in a communication system |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH1042830A (en) | 1998-02-17 |
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