JP3519219B2 - Seasoning for stir-fry - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a seasoning suitable for stir-fry cooking. More specifically, the present invention relates to a seasoning which can simplify the process of cooking stir-fried foods, improves workability during cooking, and gives stir-fried foods of good quality.

[0002]

2. Description of the Related Art Stir-fried food is one of the cooking recipes that is popular and eaten all over the world, and there are many occasions when it is cooked. In general stir-fry cooking, heat a wok, frying pan, etc. sufficiently with a gas stove etc. to make the cooking oil and fat (hereinafter sometimes simply referred to as fats and oils) sufficiently familiar with the wok, frying pan, etc. The food material is quickly fried and various flavors are added to quickly adjust the flavor. However, the actual cooking operation and degree are complicated because there are no fixed standards, and some skillful cooking technique is required. In addition, oil and water splashes during cooking, the ingredients and seasonings burn, and the exudation of water from the ingredients causes the ingredients themselves to dry, while the finished foods become watery. Often.

The conventional seasoning for stir-fried food is a mixture of one or more seasonings used for flavoring stir-fried food with water (hereinafter referred to as water-based seasoning). Yes, heat the wok or frying pan sufficiently with a gas stove etc., let the oil and fat blend well with the wok or frying pan, quickly fry the food material over high heat, seasoning for the stir fry during or just before the end of frying It is used for seasoning by entwining ingredients, and the purpose is to easily adjust the flavor. However, it is hard to say that this kind of stir-fry seasoning is a simplification of the stir-fry cooking process, and even if such stir-fry seasoning is used, oils and fats and water jump. There are problems that the ingredients and seasonings are charred, that the ingredients themselves become dull due to the leaching of water from the ingredients, and the finish of stir-fried dishes becomes watery.

As described above, in any case of conventional stir-fry cooking, the steps are two steps of frying a food material using fats and oils and seasoning with seasonings, and the fats and water splash. There are problems that the food materials and seasonings are burnt, and that the material itself becomes dull due to water leaching from the material, while the stir-fry dish is watery.

[0005]

In view of the present situation, the present invention makes it possible to further simplify the process of cooking stir-fried foods, and eliminates the above-mentioned problems in workability when cooking stir-fried foods and quality of stir-fried foods. It is intended to develop possible stir-fry seasonings. That is, the object of the present invention is to complete the stir-fry cooking in a simplified process of putting it in a wok or a frying pan together with the food material and mixing while heating, and less jumping of oil and fat during the cooking. Provide a seasoning for stir-fried foods that has less charring of food materials and seasonings, less leaching of water from the materials, sufficient moisture remains in the materials, and that the finish of stir-fried dishes can be prevented from becoming watery Especially.

[0006]

In order to solve the above problems, the present inventors can simplify the process of cooking stir-fried foods,
In other words, it is possible to complete the stir-fry cooking in one step by putting it in a wok or frying pan together with the food material and mixing it while heating, and further suppressing the splashing of oils and water during heating, wok or frying pan Examine the form and blending components of seasonings for stir-fried foods that can exert sufficient functions to control the burning of cooking ingredients and seasonings to foods, etc., and to control the dryness of ingredients and the wateriness of the finished food I went.

As a result, a seasoning for stir-frying comprising an O / W type emulsion composition containing the same flavor component is more preferable than a conventional water-based seasoning for stir-frying containing a flavor component. We obtained the finding that it is preferable. Further, in an O / W type emulsion composition containing a flavor component, oils and fats are contained, and one or more of glycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester or enzymatically decomposed lecithin is used, or It has been found that one or two kinds of polyglycerin fatty acid ester or sucrose fatty acid ester are used in combination in a specific amount, and those exhibiting specific properties are effective.

The present invention has been completed based on the above findings, and the gist thereof is an O / W type emulsion composition containing a flavor component, which is based on the entire composition. (Similarly below) Glycerin fatty acid ester containing 10 to 50% by weight of edible oil and fat and having HLB of 7 or more,
Organic acid monoglyceride, enzymatically decomposed lecithin or HLB
One or two or more selected from 5 or more sorbitan fatty acid esters are combined to contain 0.03 to 0.3% by weight, and the viscosity is 1000 to 7000 centipoise / 20.
And a mean oil droplet particle diameter of 30 μm or less, which is a seasoning for stir-fried foods. In the present invention, one or more selected from the glycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester or enzymatically decomposed lecithin, and 1 of sucrose fatty acid ester or polyglycerin fatty acid ester having HLB of 11 to 19 are used. Seed or 2
It is more preferable to use a seed in combination and to include 0.03 to 0.3% by weight in total.

Further, more preferably, the seasoning for stir-fried food is one or more selected from the group consisting of carrageenan, xanthan gum, locust bean gum, pectin, tamarind seed gum, guar gum, tragacanth gum, carob bean gum, gellan gum and starches. It contains two or more kinds. More preferably, the seasoning for stir-frying contains xanthan gum and pectin or starch.

The stir-fried food used in the present invention is Chinese food such as chinja olose, ginger, roasted vegetables, fried rice, etc., stir-fried meat, vegetables, seafood, sauteed meat, roasted meat and the like. Say.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. The seasoning for stir-fried foods of the present invention is an O / W type emulsion composition containing a flavor component, and contains at least 10 to 50% by weight of edible oil and fat and a glycerin fatty acid ester having an HLB of 7 or more, and an organic acid. One or two or more selected from monoglyceride, enzymatically-decomposed lecithin or sorbitan fatty acid ester having an HLB of 5 or more is added to 0.03 to 0.
It contains 3% by weight. In the present invention, one or more kinds selected from the glycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester or enzymatically decomposed lecithin and one kind of sucrose fatty acid ester or polyglycerin fatty acid ester having HLB of 11 to 19 respectively. Alternatively, two types may be used in combination and the total amount may be 0.03 to 0.
It is desirable to contain 3% by weight.

The flavor component used in the seasoning for stir-fried food of the present invention may be any one used for seasoning ordinary stir-fried food, for example, miso, soy sauce, salt, pepper, vinegar, liquor, sugar, oyster sauce, bean board. Soy sauce, ketchup, tomato paste, Worcestershire sauce, basic seasonings such as fish sauce and chemical seasonings such as sodium glutamate, various extracts, spices, flavors, and anything else that can impart flavor,
Also, a combination of these may be used.

The edible oil and fat may be any edible oil and fat used for ordinary stir-fried foods, and specific examples thereof include soybean oil, rapeseed oil, corn oil, cottonseed oil, sesame oil, olive oil,
Safflower oil, high oleic safflower oil, sunflower oil, palm oil, peanut oil, butter, beef tallow, lard, chicken oil,
Further, processed fats and oils such as fractionated fats and oils, hydrogenated fats and oils, transesterified fats and oils, margarine, shortening and the like can be mentioned. These oils and fats can be used alone or as a mixture of two or more kinds in an arbitrary ratio. In the present invention, liquid vegetable oils and fats such as salad oil and sesame oil are used as the main oils and fats, and various flavor oils and animal oils and fats such as butter and lard can be appropriately added thereto as needed.

The total amount of the edible oil / fat is 10 to 50% by weight, and more preferably 20 to 40% by weight, based on the entire seasoning of the present invention. If the amount is less than 10% by weight, the finished food will have a poor oiliness suitable for stir-fry dishes and become watery. On the other hand, if it is more than 50% by weight, the finished food becomes too oily, which is not preferable.

Further, it is essential that the seasoning of the present invention contains one or more selected from glycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester and enzymatically decomposed lecithin. All of these are used for ordinary food. Here, enzymatically decomposed lecithin refers to monoacylglycero-type lysolecithin obtained by hydrolyzing lecithin produced from oil seeds such as soybeans and rapeseed and egg yolk as raw materials with enzymes such as phospholipase A ₁ and phospholipase A _2. . HLB is 7 or more for glycerin fatty acid ester and 7 or more for organic acid monoglyceride, 5 or more for sorbitan fatty acid ester, more preferably 14 or more for glycerin fatty acid ester, 9 or more for organic acid monoglyceride, 7 or more for sorbitan fatty acid ester, and enzymatically decomposed lecithin. Is 12 or more. HL
The upper limit of B is not specified, but it is about 20th place.
The amount added is 0.03 to 0.3 with respect to the entire seasoning of the present invention.
%, And more preferably 0.05 to 0.25% by weight. If the amount added is less than 0.03% by weight, the average particle size of the oil droplet particles in the emulsified composition will be large (exceeding 30 μm) and the emulsion system will become unstable. If it is more than 0.3% by weight, the food material, seasoning, etc. in the frying pan or pan will be more charred, and the tendency of the stir-fried dish to be unfavorable in terms of flavor will increase. If the HLB is less than 7, the addition amount is more than 0.3% by weight, which is not preferable.

In the present invention, one or more kinds of glycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester or enzyme-decomposed lecithin and sucrose fatty acid ester having an HLB of 11 to 19 ordinarily used for food or It is more preferable to add 0.03 to 0.3% by weight of one or two polyglycerin fatty acid esters in combination. Further, the combination ratio of one or more selected from the above-mentioned glycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester or enzyme-decomposed lecithin and one or two kinds of sucrose fatty acid ester or polyglycerin fatty acid ester is both. It is more preferable that one kind or two kinds or more of glycerin fatty acid ester, organic acid monoglyceride, sorbitan fatty acid ester or enzyme-decomposed lecithin is 30% by weight or more based on the total amount of. Examples of the surfactant include glycerin monostearate, glycerin distearate, glycerin monooleate, glycerin dioleate and glycerin monolinoleate as glycerin fatty acid ester, and citric acid monoglyceride as organic acid monoglyceride, Diacetyl tartaric acid monoglyceride, succinic acid monoglyceride, acetic acid monoglyceride, lactic acid monoglyceride, and the like.Sorbitan fatty acid esters include, but are not limited to, sorbitan monostearate, sorbitan monooleate, sorbitan distearate, and sorbitan sesquioleate. Not a thing.

In summary, the seasoning for stir-fried food of the present invention contains a flavor component, water, and 10 to 50% by weight of oil and fat,
Glycerin fatty acid ester having HLB of 7 or more, organic acid monoglyceride, enzymatically decomposed lecithin or HLB of 5 each
One or two or more selected from the above sorbitan fatty acid ester is used as an O / W type emulsion composition by using 0.03 to 0.3% by weight, and by using this, a wok or a frying pan together with food materials It is possible to cook stir-fried food in one step by simply heating and mixing.

Further, the seasoning for stir-fried food of the present invention is O / W
The average particle size of the oil droplets in the emulsified composition is 30 μm or less, more preferably 20 μm or less. If it exceeds 30 μm, the amount of oil and water splashing during cooking is increased, which is not preferable.

The viscosity of the seasoning of the present invention at 20 ° C. is 1,000 to 7,000 centipoise, more preferably 2,000 to 6,000 centipoise, and further preferably 3,000 to 6,000 centipoise. 10
If it is less than 00 centipoise, oil and water splashes much during cooking, and if it exceeds 7,000 centipoise, the fluidity is low and the seasoning becomes unusable. Since the viscosity is the O / W type emulsion composition in the range of 1000 to 7000 centipoise, it is possible to wrap the food material well with the emulsion coating, and it is possible to suppress the exudation of water from the food material, The finished food doesn't look watery.

In the present invention, in order to set the viscosity of the emulsion composition within the above range, carrageenan, xanthan gum, locust bean gum, pectin, tamarind seed gum, guar gum, tragacanth gum, carob bean gum, gellan gum and starches (corn starch, potato). One or more selected from the group consisting of starch, modified starch, etc.) can be contained. Among these gums or thickening substances, xanthan gum, tamarind seed gum or locust bean gum is preferable, and particularly, the combined use of xanthan gum and pectin or the combined use of xanthan gum and starch is effective. In addition, the amount of these gums or thickening substances to be added is generally difficult to define the range in consideration of other compounding ingredients,
The amount may be about 0 to 10% by weight.

In order to produce the seasoning of the present invention, a known method can be used for the emulsification treatment. That is, an aqueous component is mixed or dissolved to form an aqueous phase, and an oily component is mixed or dissolved to form an oil phase. Using a blender, a homogenizer, a homomixer, etc., the aqueous phase and the oil are heated under heating as necessary. The phases may be mixed and emulsified into an O / W type. In particular, in order to obtain the above-mentioned specific viscosity and average oil droplet particle size, it is preferable to treat the aqueous phase and the oil phase with a homomixer at 2000 rpm or more for 10 minutes or more to emulsify.

In addition, the method of using the seasoning of the present invention is to cook the stir-fried food, such as a wok or a frying pan, with the seasoning of the present invention, prior to or together with the appropriately cut food material. All that is required is to put and mix while heating as in the conventional cooking of stir-fried food.

[0023]

【Example】

Examples 1-9, Comparative Examples 1-5 The stir-fried seasoning of the present invention and the seasoning for comparison are
It was prepared according to the formulations and emulsification conditions shown in Table 1, Table 2 and Table 3. The emulsification treatment of the seasoning was performed using a TK homomixer (made by Tokushu Kika Kogyo Co., Ltd.). The seasoning of Comparative Example 1 corresponds to the water-based stir-fry seasoning containing the flavor component described in the section of the prior art,
The preparation was only a mixture of raw materials, and no emulsification treatment was performed.

The values of the viscosity and the average oil droplet particle size of the prepared seasonings are shown in Tables 1, 2 and 3. For the viscosity, use a BM type viscometer and use a rotor No. The value at the 5th rotation was measured under the conditions of 3 and 12 rpm, and the oil droplet particle diameter was determined by observing with a microscope.

[0025]

[Table 1]

[0026]

[Table 2]

[0027]

[Table 3]

Note 1) Taiyo Kagaku Co., Ltd. fly software A1
0 (HLB: 14.5) Note 2) Sunsoft No. manufactured by Taiyo Kagaku Co., Ltd. 641D (H
LB: 9.0) Note 3) Emazol L-10F (HLB: manufactured by Kao Corporation)
8.6) Note 4) Sanlecithin A (HLB: 1 manufactured by Taiyo Kagaku Co., Ltd.)
2.0) Note 5) Sunsoft Q14S (HLB: manufactured by Taiyo Kagaku Co., Ltd.)
14.5) Note 6) DK ester F140 (H manufactured by Dai-ichi Kogyo Seiyaku Co., Ltd.)
LB: 13.0) Note 7) Pine Ace 1 of Matsutani Chemical Industry Co., Ltd.

Using the seasonings obtained in Examples 1 to 9 and Comparative Examples 1 to 5, stir-fried foods were cooked as follows. During and after cooking, water was exuded from the ingredients and cooked. The ease and finish were evaluated. (Cooking method) a) When using the seasonings of Examples 1 to 9 and Comparative Examples 2 to 5: 1) Put 22.5 g of the stir-fried seasonings in a frying pan. 2) Put 30 g of finely chopped pork in a frying pan and stir-fry while entwining the seasoning, and when the heat goes through, cut cabbage 70 g
And fry the cabbage until the heat goes through. B) When the seasoning of Comparative Example 1 is used: 1) Heat a frying pan and add 7.5 g of soybean salad oil, and blend into the frying pan. 2) Add 30g of finely chopped pork to a pan and fry,
When the heat is cooked, add 70 g of cabbage and cook until the cabbage is cooked. 3) Add 15 g of seasoning and mix so that it is entwined with pork and cabbage.

The leaching of water from the above materials was evaluated by the following method in the seasonings of Example 1 and Comparative Example 1 using the weight of separated water and evaporated water as an index. The results are shown in Table 4.
Shown in. Separated water: Stir-fried food after cooking was fractionated into a solid part and a liquid part using a filter paper, and the liquid part was used as separated water and the weight was measured. Evaporated water: The weight of the stir-fried food after cooking (the total of the solid portion and the liquid portion) was measured, and the difference between the weight of the raw material before cooking and the total weight of the seasoning was taken as the evaporated water. From Table 4, it was confirmed that when the stir-fried seasoning of the present invention was used, the water content of the material was well retained in the material.

[0031]

[Table 4]

The easiness of cooking and evaluation of finish are as follows.
Specializing in the four items of simplification of cooking process, splashing of oil and water during cooking, material for frying pan, charring of seasoning, and wateriness of the finish of the seasonings of all Examples and Comparative Examples The panel was performed by 10 people according to the following rating criteria. The evaluation results are shown in Table 5 as an average score of 10 professional panels. Simplification of cooking process: Very simplified 5 points Somewhat simplified 4 points Not much 3 points Not very simplified 2 points No simplification 1 point Oil and fat during cooking Moisture jumps very little 5 points slightly less 4 points I can't say either 3 points slightly more 2 points very much 1 point There was very little scorching of ingredients and seasonings 5 points Somewhat less 4 points I couldn't say 3 Points Moderately high 2 points Very high 1 point The watery finish of the dish is very low 5 points Moderately low 4 points Can not be said 3 points Moderately high 2 points Very high 1 point From Table 5, the stir fry of the present invention By using seasonings, you can cook stir-fried foods in an extremely simplified cooking process, there is little splashing of oils and water during cooking, there is less burning of the ingredients and seasonings on the frying pan, One finish of stir-fry that is not watery been confirmed. In addition, when the seasoning of Comparative Example 3 was used, the finished food was too oily, which was not preferable.

[0033]

[Table 5]

[0034]

By using the seasoning for stir-fried food of the present invention, the process of cooking stir-fried food can be greatly simplified. That is, the stir-fried food can be cooked in one step by putting it together with the food material in a wok or a frying pan and mixing while heating. Moreover,
There is little splashing of fats and oils during cooking, less cooking materials such as woks or frying pans, no burning of seasonings, and less leaching of water from the ingredients, leaving sufficient moisture in the ingredients to fry. The finished food is less watery.

─────────────────────────────────────────────────── --Continued from the front page (56) References JP-A-60-49754 (JP, A) JP-A-6-14711 (JP, A) JP-A-6-181687 (JP, A) JP-A-8- 140629 (JP, A) JP-A-6-113742 (JP, A) JP-A-8-196233 (JP, A) JP-A-8-70817 (JP, A) JP-A-9-234015 (JP, A) JP-A-9-163952 (JP, A) (58) Fields investigated (Int.Cl. ⁷ , DB name) A23L 1/22 A23D 7/00

Claims (12)

(57) [Claims] 1. An O / W type emulsion composition comprising a flavor component, comprising 10 to 50% by weight of edible oil and fat, and H.
LB is selected from the group consisting of glycerin fatty acid ester having 7 or more, organic acid monoglyceride, enzymatically decomposed lecithin and sorbitan fatty acid ester having HLB of 5 or more.
0.03 to 0.3% by weight of one or more kinds , the viscosity is 1000 to 7000 centipoise / 20 ° C., and the average oil droplet particle diameter is 30 μm or less. A characteristic seasoning for stir fry. 2. The edible oil / fat is contained in an amount of 20 to 40% by weight.
The seasoning for stir-fried foods according to claim 1, wherein 3. The viscosity is 3000 to 6000 centipoise.
Iz / 20 ° C. 3.
The seasoning for stir-fried food described in. 4. A glycerin fatty acid ester having an HLB of 7 or more, an organic acid monoglyceride, an enzyme-decomposed lecithin and an HLB .
And an HLB of I than 5 or more sorbitan fatty acid ester
HLB is 11 to 19 and one or more kinds selected from the group
A combination of one or more selected from polyglycerol fatty acid ester and sucrose fatty acid ester, combined with 0.0
The seasoning for stir-fried food according to any one of claims 1 to 3, which comprises 3 to 0.3% by weight. 5. carrageenan, xanthan gum, locust bean gum, pectin, tamarin seed gum, guar - gum, tragacanth gum, carob bean gum, claim 1, comprising at least one member selected from the group consisting of gellan gum and starches 4 The seasoning for stir-fried food according to any one of the above. 6. The seasoning for stir-fried food according to claim 1 , which contains xanthan gum and pectin or starch. 7. An O / W type emulsified set containing a flavor component.
A product that contains edible oils and fats and has an HLB of 7 or more
Glycerin fatty acid ester, organic acid monoglyceride,
Enzymolytic lecithin and sorbitan fat with HLB of 5 or more
0.0 or more of one or more kinds selected from the group consisting of fatty acid esters
3 to 0.3% by weight, and the average oil droplet particle size is 30.
It is characterized in that it comprises the above-mentioned emulsified composition having a particle size of less than μm.
In fried seasoning shall be the symptom, containing the edible oils and fats
The amount is 10 to 50% by weight, and the viscosity is 1000 to
Stir fry by setting 7,000 centipoise / 20 ℃
Those who control the splashing of oils and water in seasonings for foods
Law. 8. The content of the edible oil / fat is 20 to 40% by weight.
% For stir-fried food according to claim 7, characterized in that
A method for suppressing splashing of oil and water in seasonings. 9. The viscosity is 3000 to 6000 centipoise.
Iz / 20 ° C., according to claim 7.
Suppress the splashing of oils and water in stir-fry seasoning
How to do. 10. An O / W type emulsion containing a flavor component.
A composition containing edible fats and oils, each having an HLB of 7 or more.
Top glycerin fatty acid ester, organic acid monoglyceride
, Sorbitor with enzymatically decomposed lecithin and HLB of 5 or more
One or more selected from the group consisting of fatty acid esters
0.03 to 0.3% by weight, average oil droplet particle size
Of the emulsified composition having a particle size of 30 μm or less.
In a seasoning for stir-fried foods, characterized in that
Content of 10 to 50% by weight and a viscosity of 10
By setting it to 00-7000 centipoise / 20 ° C
Stir fry that suppresses the splashing of oil and water
Method of providing seasonings for goods. 11. The content of the edible oil / fat is 20-40 weights.
Stir-fried according to claim 10, characterized in that the amount is
Seasoning for stir-fried foods that suppresses the splashing of oils and water in foods
Fee provision method. 12. The viscosity is 3000-6000 cm.
Poise / 20 ° C., according to claim 10.
Stir fry which suppresses splashing of oil and water
A method of providing seasonings for foods.